ZD’s New Cooking Series

With its relaxed, casual style and affinity for simple, seasonal and flavorful food, wine country living is a delicious celebration of the pleasures of Napa Valley, and this September, taste buds rejoice! Before the winery opens its doors to the day, small groups of food and wine lovers are invited to experience ZD’s new Cooking Series where they will enjoy wine-paired seasonal bites. With a focus on fresh, local ingredients (the eggs used in the dishes are from chickens that roam our organically certified cabernet vineyard), each dish has been crafted to pair perfectly with ZD’s award-winning wines.

Taking place every Sunday from September 12 to October 31, guests will arrive at the winery at 9:30 where they will be greeted with a glass of Chardonnay. After a brief introduction to ZD Wines, guests will sample a delectable treat before embarking upon a tour of the facility. A behind the scenes peak into the cellar follows with a sample of wine directly from the barrel. Visitors will then make their way back to ZD’s demonstration kitchen for more wine, including the Pinot Noir made from 100% certified organic grapes, and to mingle with the Chef as he finishes preparing the small the bites to enjoy.

The winery is fortunate to have a food savvy staff, including Tasting Room Manager and “Chef” Curtis Hecker who is at the helm of our cooking series. He began cooking at an early age. Whipping up quick meals for his family, Curtis quickly discovered that he had a natural talent. Though wine has always been his first love, food has never been far behind. While in college, Curtis befriended a local doctor who happened to be a single father of four. It was a fortuitous meeting and it wasn’t long before Curtis was acting as personal chef, making home cooked meals for the children. This segued naturally into a catering service, Dinners by Design, before Curtis’ love of wine led him into a career with ZD’s Arizona distributor, Alliance Beverage and, ultimately, his place at ZD Wines.

In a perfect marriage of both his loves, Curtis is thrilled to be able to produce food to accompany the wines of ZD. In a process that involved much staff taste-testing (begrudgingly, of course), he has created four incredible small bites for the Cooking Series sure to satisfy any palate. Join us soon, and be sure to bring your friends.

$60 per person
9:30am – 11:00am
Sundays, September 12 – October 31
Call to book your tour: 800 487 7757

August 24, 2010

On the Bottling Line

All is quiet in the vineyards as the grapes develop and we look for the first signs of veraison (when the grapes begin to change color).  The vineyard crew watches and waits, monitoring the vines and anticipating the upcoming harvest. It may be peaceful in the vineyard, but the cellar tells of a different story.  For a short window of time, this small facility is a flurry of activity.  Hoses hooked up to tanks brimming with wine pump into a filler where a crew, with swift hands and an eye for detail, are busily bottling and packaging all of the upcoming release wines.

ZD Wines takes pride in the extent of quality control that we are able to personally exact upon each of our wines. Zero Defects! Whizzing by at 75 per minute, individual bottles are placed on a belt at the start of the line.  Nitrogen is pumped into the empty bottles to displace oxygen before being filled with the awaiting wine.  Corks are inserted, foils are added, front and back labels are applied and skilled hands fill waiting boxes with the finished product.

All hands are on deck! Our Winemaker, Chris Pisani, and Assistant Winemaker, Brandon deLeuze, lead a small, wonderful team filled with friends, extended family members, and ZD staff to tackle the whirl of activity. One young man, Jose, has returned for his sixth year on the bottling line! All of this activity in the cellar makes for an exciting Cellar Tour. Currently bottling Chardonnay, we will wrap everything up with Reserve Cabernet and Abacus within a week, so come by while you can – see how our favorite beverage finds its way into those beautiful glass bottles.  Come be a part of this exciting time at the winery.  We hope to see you here!

July 30, 2010

Day-Tripping ZD Style

Having just celebrated (with a glass of ZD’s 2008 Chardonnay) the First Day of Summer, the season has officially kicked into gear and what better way to spend the time than with a day exploring Napa Valley.  There are endless opportunities for food, wine and fun lurking around every corner, but it helps if you know where to look.

Coming from the Sacramento or San Francisco Bay Area?  Boutique hotels are sprouting up all over downtown Napa so why not make a last minute reservation so that you can rest your weary head at the end of your Napa-filled day?  Hotels like the AVIA and Westin afford easy access to Downtown’s host of restaurants, Farmer’s Markets and shops.  The Napa Valley Lodge in Yountville is another perfect jumping off point for wine tasting and sight seeing.

Meander north in the morning for fresh-baked pastries at Bouchon Bakery, a Thomas Keller-owned boulangerie that will ease you into the day with croissants, coffee cakes and mouth-watering scones.  Spend some time in the town of Yountville and explore the new “urban” tasting rooms dotting Washington Avenue.  Work up an appetite at Vintage 1870 with a myriad of shops selling everything from artisan wine accessories to clothing.  Not in the mood to shop?  Unwind at one of the local spas and indulge!

Head north on the Silverado Trail towards Rutherford.  On your left-hand side you will see the copper-toned ZD Wines rock with the gold logo affixed to it, excavated from one of our mountain vineyards.  Beat the mid-day heat in the tasting room as you explore the Chardonnay, Pinot Noir, and Cabernet Sauvignon that have garnered international acclaim for over 40 years.  We even have a refreshing new summer wine, the Rosa Lee Muscat Canelli, for you to try.  Go behind the scenes with the popular Eco Tour and explore the vineyard practices firsthand with a walk through the vines.  Call ahead to schedule a visit and spend time with the incredibly friendly hospitality staff that ZD is renowned for.

Feeling hungry?  Wonderful dining options abound throughout the valley.  Mustards, tucked off of Highway 29, is a wonderful place to pull in for a bite.  The fish tostada and sky-high lemon meringue pie are always a crowd pleaser and, if you’re in town July 8th through the 15th, be sure to check out the featured wine – ZD!   We are also particularly fond of the incredibly fresh sushi at Go Fish, including the Spicy Bowl and Black Cod in a Miso Broth; the exceptional risottos and hand-pulled mozzarella at local haunt Cook where homegrown Chef Jude Wilmoth can always be found in the open kitchen; and the ever-popular Rutherford Grill with ribs, cornbread and irresistible artichokes.  Grab a seat at the bar and be sure to introduce yourself to favorite local bartenders, Sherry or Sara, and Wine Director, Barry.

The Cameo Cinema in St. Helena plays one movie every week at the charming playhouse turned theater.  Post-dinner check out a show and mingle with the Napa Valley people.  After the movie head back down to Napa for a digestif or espresso at Angele along the riverfront and soak in the languid feel of summertime in Wine Country.  The pull of lazy days in Napa Valley is hard to resist and we hope to see you at ZD Wines this season!

June 30, 2010

Auction Napa Valley deLeuze Family Cook-Off

Auction Napa Valley has come and gone in a haze of parties, people, great eats and drinks, but the taste of victory still lingers for some at ZD Wines.  Having raised over 8 million dollars for Napa Valley charities the Auction continues to be a fantastic reminder of the generosity that surrounds the Napa Valley Wine industry.  There was no greater expression of that generosity than the success of Fund A Need which raised more than $1 Million for children’s health and wellness programs in Napa Valley!

In celebration of the largest annual charitable wine event in Napa Valley, ZD Wines reinstated an age-old tradition, the family/staff cook-off.  As temperatures climbed so did the competitive spirit as teams battled it out on the culinary playing field to the delight of hungry guests.  Teams consisting of one deLeuze family member, a selected wine and a handful of ZD staffers put forth incredible wine-paired dishes that wowed the crowds.

Johnny Smith serenaded everyone while playing his acoustic guitar as guests went from table to table enjoying the labors of each team: Life’s a Beach; Cuba Americana; My Heart Beets for Pinot; Rhinestone Cowboys; Lifestyles of the Rich & Cabulous; and La Dolce Vita.

In the end, however, only one team could take home the prize, namely a year’s worth of bragging rights.  Winning by a mere one vote, Lifestyles of the Rich & Cabulous were proclaimed the winners with their sinfully chocolaty Cabulous Cups that paired perfectly with the 2007 Cabernet Sauvignon.

It was a wonderful weekend.  Thank you to everyone for coming, and for those of you missed it, the strategizing has already begun for next year’s Cook Off.  We hope to see you then.

June 11, 2010

Welcome Jill deLeuze: Third Generation

This is an incredible time at ZD Wines because this week we have the privilege of welcoming aboard Jill deLeuze, my little sister.  You are probably thinking to yourself, “Another deLeuze at ZD?  How do they do it?”  The answer is that your guess is as good as mine.  Could it be destiny?

Jill, like me, spent her childhood summers on the bottling line and in the cellar learning the “hands-on” side with the rest of the cellar crew.  I fondly remember a bottling day many years ago when Jill was helping in the cellar and my Dad asked her to connect a line to a tank of Cabernet Sauvignon.  If you have examined our tanks before, you will notice that there is a valve clamped to every outlet on the tank, and a cap clamped over the outlet of the valves, which must first be removed before a hose can be attached.

Winemaker Chris Pisani (Assistant Winemaker at the time) heard the blood-curdling scream from across the cellar.  Jill had accidentally removed the clamp on the backside of the valve releasing a high-powered stream of Cabernet onto the floor.  Luckily, Chris was close by so we lost very little wine and Jill learned her first lesson about the finer details of cellar work.  Jill will definitely be mad at me for telling this story, but isn’t that what big brothers are for?

After graduating from Napa High, Jill attended UCSB and then UC Davis where she graduated with a degree in Nutrition.  So for those who are curious, Jill will happily teach you about the health benefits of drinking  wine!  Since then she has worked for the Boys and Girls Club of Napa guiding their Teen Center, and more recently with Bounty Hunter Wine Bar in downtown Napa, furthering her wine knowledge.  At the winery, Jill will be concentrating her efforts on sales, both in the tasting room and throughout California.

Jill is perfectly suited for these responsibilities.  She has an effortless enthusiasm and authentic quality that make you want to give her a hug.  She is intelligent, witty and beautiful (I think there is some type of conspiracy where she got all the good genes).  Our Grandpa Norman would be so happy to know that Jill has chosen to help carry on the ZD legacy.  From the entire ZD family, we give Jill a warm welcome home!

- Brandon deLeuze, Assistant Winemaker (and big brother)

May 20, 2010

We have so much going on, I can hardly get in all in print!

Events & Charities

Come and visit us for our Open House and Family Cook-Off celebrating Auction Napa Valley on Sunday, June 6^th.  The Auction Napa Valley e-auction is currently live so don’t forget to bid on ZD’s Three’s a Crowd Pleaser! At the Open House, the deLeuze Family will be leading six teams in a culinary showdown.  Each team will prepare a dish to pair with one of ZD’s wines. Come and join us for this relaxing afternoon of wine, food and friendly competition!  Don’t forget to vote for your favorite dish while you are here and enter for your chance to win a magnum of wine.  We hope you will join us for what is sure to be a memorable afternoon.

We are also thrilled to announce that Jill deLeuze will be joining her brother Brandon, Assistant Winemaker, as part of the third generation of deLeuze family members at ZD Wines.  Jill will be joining the ZD Staff in both California Sales and Hospitality.  Say hello and cheer her on at the Cook-Off!

In the Vineyard

This year, it’s all about dirt. Since returning from this year’s Organic Conference, the  books on our educational reading list have included:  The Albrecht Papers, Eco-Farm, Hands on Agronomy…  You get the idea.  These books are very interesting (or at least informative) and we believe they will assist us in growing even higher quality wine grapes.  Our recent soil analysis confirmed how blessed we are to be growing grapes in the Napa Valley.

In other news, frost season is over!  As a result of all the rain, there has been an increase in the potential for mold and mildew, not to mention challenges with cover crop and weed management in the vineyard, but everything continues to look good.

We have brought some of our chickens up from the Carneros Vineyard and they are happily living in our mobile “Chicken Palace”.  Why chickens?  They eat bugs and weed seedlings, provide our vineyard with a little fertilizer and, most importantly, provide delicious eggs to enjoy and share with our friends.  Fun Fact: A chicken lays an egg almost every day!

In the Winery

2009 Chardonnay has been blended, cold stabilized (titrates removed) and is back to barrel ready for bottling along with our 2009 Pinot Noir, 2008 Cabernet Sauvignon and 2007 Reserve Cabernet.  The bottling will take place in July and August.

This is not to forget about our highly anticipated Rosa Lee white.  This year’s bottling will be a 2009 Muscat Canelli from Calistoga.  We hummed and hawed about how sweet we wanted it to be and finally decided on a refreshing 2.5%, making it a delicious wine perfect for sipping poolside on a hot summer day. The packaging is really fun with a tall slender clear bottle finished with our famous “glass slipper”, all sealed by a clear plastic capsule.  No corkscrew required so it’s ready for any occasion, think beach!  The Muscat will go into bottle before the end of May so it’s ready for you to enjoy as the weather heats up!

- Brett deLeuze, President

May 17, 2010

We have so much going on I can hardly get it all in print!

Events & Charities

On a local front, we have turned our attention to helping out the Boys & Girls Club Teen Center in Napa.  This Saturday we are hosting a Cycle for Wine event at the winery and all proceeds will benefit that organization.  Taking place from 12:00pm to 3:00pm, ZD Wines has teamed up with Napa Velo Bike shop, Cal Giant Berry Farms and Phat Wraps for an afternoon of biking, fresh fruit healthy wraps and, of course, the delicious wines of ZD.

The event coincides with the kickoff of the Amgen Tour of California starting in Nevada City May 16th and continuing through Napa on Monday, May 17th where it will buzz right by ZD Wines.  The best riders in the world will be riding from Davis to Santa Rosa, over Howell Mountain, down the Silverado Trail and back up the Trinity Grade into Sonoma.  We are hosting a small 40-person lunch on our deck Monday afternoon to watch as the race passes by.  With only six remaining seats, call us if you want to play hookie, sit on our deck, drink a little ZD and enjoy the race.

In case Mondays are not an option, come and visit us for our Open House and Family Cook-Off celebrating Auction Napa Valley on Sunday, June 6^th.  By the way, our Auction Napa Valley e-auction is live starting this Sunday, May 16^th so don’t forget to bid on ZD’s Three’s a Crowd Pleaser! At the Open House, the deLeuze Family will be leading six teams in a culinary showdown.  Each team will prepare a dish to pair with one of ZD’s wines. Come and join us for this relaxing afternoon of wine, food and friendly competition!  Don’t forget to vote for your favorite dish while you are here and enter for your chance to win a magnum of wine.  We hope you will join us for what is sure to be a memorable afternoon.

We are also thrilled to announce that Jill deLeuze will be joining her brother Brandon, Assistant Winemaker, as part of the third generation of deLeuze family members at ZD Wines.  Jill will be joining the ZD Staff in both California Sales and Hospitality.  Say hello and cheer her on at the Cook-Off!

In the Vineyard

This year, it’s all about dirt. Since returning from this year’s Organic Conference, the  books on our educational reading list have included:  The Albrecht Papers, Eco-Farm, Hands on Agronomy…  You get the idea.  These books are very interesting (or at least informative) and we believe they will assist us in growing even higher quality wine grapes.  Our recent soil analysis confirmed how blessed we are to be growing grapes in the Napa Valley.

In other news, frost season is over!  As a result of all the rain, there has been an increase in the potential for mold and mildew, not to mention challenges with cover crop and weed management in the vineyard, but everything continues to look good.

We have brought some of our chickens up from the Carneros Vineyard and they are happily living in our mobile “Chicken Palace”.  Why chickens?  They eat bugs and weed seedlings, provide our vineyard with a little fertilizer and, most importantly, provide delicious eggs to enjoy and share with our friends.  Fun Fact: A chicken lays an egg almost every day!

In the Winery

2009 Chardonnay has been blended, cold stabilized (titrates removed) and is back to barrel ready for bottling along with our 2009 Pinot Noir, 2008 Cabernet Sauvignon and 2007 Reserve Cabernet.  The bottling will take place in July and August.

This is not to forget about our highly anticipated Rosa Lee white.  This year’s bottling will be a 2009 Muscat Canelli from Calistoga.  We hummed and hawed about how sweet we wanted it to be and finally decided on a refreshing 2.5%, making it a delicious wine perfect for sipping poolside on a hot summer day. The packaging is really fun with a tall slender clear bottle finished with our famous “glass slipper”, all sealed by a clear plastic capsule.  No corkscrew required so it’s ready for any occasion, think beach!  The Muscat will go into bottle before the end of May so it’s ready for you to enjoy as the weather heats up!

- Brett deLeuze, President

May 13, 2010

A Walk Through the Vines

The sun is bright, the days are cool and the mustard in the deLeuze Family Carneros Vineyard is chest high.  Rafael, Vineyard Manager, treads softly through the rows, looking for the rising sap that will indicate that bud break is on its way.  Having recently pruned the vineyards to stimulate new growth and fruit production, it is nearly time for the new buds to appear.

Tiny buds will soon emerge from the gnarled winter vines.  To ensure their growth, Rafael monitors the weather in anticipation of the threat of frost.  Huge vineyard fans are poised to kick on, ready to mix in the warmer air from above if nighttime temperatures drop to freezing.

In spring, the vines will be tied back to the trellis while compost produced from the last harvest is turned into the ground to promote fertilization, healthy soil and thriving vines.

March 17, 2010

Eco Farm Conference

What comes to mind when you get an email confirming your attendance at the Ecological Farming Conference? I’ll tell you. It’s something like, “well at least the pay-off for sitting through a bunch of seminars about earthworms is a morning jog along the Monterey Bay.” Or, “I know everyone will be wearing sandals made from recycled materials, will I be cast out if I just show up in my favorite petroleum based flip-flops?”

Seriously, I had these thoughts and many more just like them. Boy was I wrong. Sure there were plenty of friendly folks in their hemp ponchos and earthworms certainly were discussed, but it turns out that these things are precisely why I came to value my time there so greatly. Eco-Farm afforded all of those in attendance a great opportunity to give some serious thought to things otherwise pushed aside, maybe due to preconceived notions like my own.

I didn’t just learn about the importance of our food supply system and how changes must be made to get local food to the kids who need it. I also learned from experts in their respective fields about reducing our carbon footprint, about how planting gardens in your own front yard can help sustain a neighborhood, how bacteria-killing nanoparticles are scary things I don’t want in my food or plastic containers, and about how mass-scale farming of singular crops is destroying the viability of our nation’s heartland. Outside of the seminars a wine mixer reaffirmed just how good ZD wines are, and later just how bad (in a good way) talent shows can be! I learned about how our community efforts affect the global scale and it was inspiring to know that our corner of the world is ready and willing to do their part.

Perhaps most intriguing is that my experience was just one of a thousand possibilities. Even within the group from ZD that attended Eco-Farm, there were many different seminars to choose from and not one of us walked away with the same lessons. For me that can only mean that I should and must return to Eco-Farm. Maybe you should go as well. I took away many things but mostly it was piece of mind that there are many people working for a change and that feels good. It feels even better that ZD is a part of that movement. It also doesn’t hurt that every other week I am now the proud recipient of a basket of goodies from my CSA (community supported agriculture) of choice. It sure is nice to know that I get the tastiest grub from the farmers in my neck of the woods and it didn’t take gallons of fossil fuel to reach my refrigerator!

At ZD we pride ourselves on our eco-friendly practices and we are lucky in so many ways to have had a founder with strong convictions regarding how we take care of the environment that supplies us with our livelihood. We work very hard to remain conscious of our impact and maybe the most important thing I learned at Eco-Farm was just how connected we all are. You might be reading this because you popped online to grab a bottle of ZD for that next special occasion, or maybe you are new to ZD but in either case this message is for you. Earthworms, solar panels, biodiesel, compost, recycled shoes, community supported agriculture, and even a trip to Monterey can make your ZD Wine taste that much better.

~ Dustin Moilanen, Hospitality Director

February 16, 2010

Here’s to your health!

It’s the start of a new year, which means the health craze has begun and here at ZD Wines we are certainly doing our part.  Indulging in the antioxidant properties of dark chocolate? Check. Combating heart disease with red wine?  Check. Getting a power-packed punch with chocolate-dipped bottles of red wine?  Double Check.

It’s tough work, and we are muscling through with minor grunts and beads of perspiration but, hey, someone has to do it.  So, each day we are doing our part to boost our health and we suggest you do the same.

For your health (naturally), indulge in chocolate bars, chocolate-dipped wine and bottles of Cabernet to toast to your wellbeing.

Athletic gear optional.

January 11, 2010

Happy New Year!

2009 has come to a close and we are looking forward to the start of a new decade, new beginnings and new memories.  We are thrilled to embark upon this adventure with you in 2010.  Thank you for all of your support.

It is incredible looking back at our 40 year journey and we cannot wait to see what year 41 has in store!  Wishing you a bright, prosperous, and happy New Year.

All the best,

The deLeuze Family and ZD Wines Staff

December 28, 2009

Happy Holidays from ZD Wines

‘Twas the month before Christmas and all through the cellar, ZD elves were stirring to bring you something stellar.

Click on the tag for some of our elves’ favorite gift ideas.

To ensure that your order arrives in time for Christmas, please upgrade to Overnight Shipping.

December 3, 2009

“Family, friends, good health, and good wine!” – Robert deLeuze, CEO/Winemaster

“What an amazing life I am having the privilege of living, enjoying and sharing!  I am thankful for good health, fantastic friends, a wonderful and supportive family including my extended ZD family which go well beyond the walls of the winery.  Having the opportunity to share the bounty of our hard work defined by a dedication of so many people is truly a blessing.” – Brett deLeuze, President

“It may sound cliche, but there are so many things that I am thankful for.  To start, I am truly thankful to have a family that manages to work together and stay together, a rarity these days.  I am thankful for my father and the incredible path he paved for my family in this industry.  In my personal life, I have the best friends anyone could ever ask for.    I get to run on the beach three days a week and, to top it all off, I am natural blonde… We’re a dying breed these days, no pun intended.” – Julie deLeuze, Administrative Director

“I am thankful for many things this year: my loving family, wonderful friends, the ZD crew & a terrific community, good health, lots of great wine, tasty meals, intriguing teas, and endless adventures. But, most importantly on a daily basis, I am grateful for my husband, Dan. He keeps things interesting, entertaining, and light-hearted.” – Teresa D’Aurizio, VIP of Sales

“Everyone knows that ‘dog is man’s best friend’.  It was not until recently that this phrase had real meaning for me.  I want to thank my dog, Bear, for his soft head, his fat, turkey-waddle neck, and for being a great friend and companion.” – Brandon deLeuze, Assistant Winemaker

“I am thankful for the opportunity to enjoy my new life in such a beautiful place as Napa, and with such great company as ZD.” – Curtis Hecker, Tasting Room Manager

“I am thankful for my husband. He is my partner, my best friend and my rock. It makes every day a good day when I wake up with him beside me.” – Brenda Nunley, Consumer Relations

“You always know that your family is there for you, but I am especially thankful for their love and unending support this year.  And I am ALWAYS thankful for garlic mashed potatoes, roasted brussels sprouts, and pie, pie, pie.” – Elyse Chambers, Marketing Coordinator

“Besides the obvious, I’m thankful for the wonderfully talented sushi chefs at Sushi Ran: Nori, Taka & Garth, for whom I’m especially thankful for sharing their splendid omakese with me each visit!” – Kendra Gillette, Regional Sales Manager

“I am thankful for meeting my soul mate, and for joining our two wonderful families into one.” – Sommer Barnes, Receptionist

“I am thankful for my beautiful fiancee, our two pups, and the fact that none of them will judge me when I consume enough turkey and wine for ten people on Thanksgiving… oh yeah, and one of each dessert too!” – Dustin Moilanen, Hospitality Director

“I am thankful to Colin at Exertec in Napa for giving me an exceptionally good massage on Wednesday.” – Dianna Mobley, CPA

“I am thankful for son, my beautiful soon-to-be wife and the fact that you can now watch Netflix on Play Station… Oh, and I am thankful for flannel boxers.” – Will Miller, Shipping

“I’m thankful for my two wonderful children and my incredible wife who keeps the whole show running smoothly…” – Chris Pisani, Winemaker

“I am thankful for the best Christmas present ever, a new baby girl and the fact that I have a job.” – Jorge Guzman, Hospitality

“I am thankful for my life, my health, my friends and my dogs.” – Kristen Peterson, Hospitality

“I am thankful to be able to go home to a warm, happy home filled with 2006 Reserve Cabernet Sauvignon.” – Emily Floyd, Hospitality

“I am thankful for the gifts that my parents gave me that I am now able to pass on to my own family – life lessons, my heritage, traditions and love.” – Barbie Jamieson, Director of Retail Sales

“I am thankful for:
Lessons learned and comforts earned,
for the adventures as yet to come;
another year turned and a life unconcerned
with trouble no matter where from.” – Chad McComber, Cellarmaster

November 20, 2009

A Tale of Two Harvests

It has been an ideal Harvest this year, moving along without a hitch (keep reading to discover the hitch). Harvest began for us on September 22nd with the organically farmed deLeuze Family Vineyard Carneros Pinot Noir.  To date, all of the Pinot Noir has been brought in and is now resting in barrels along with most of the Chardonnay and roughly 30% of the Cabernet Sauvignon.

The winery was buzzing with activity as truckloads of grapes were delivered to the crush pad at the back of the winery where they were poured into our brand new destemmer. From there, grapes were gently pumped into the awaiting stainless steel tanks in our cellar. Once in the tank, the caps of the grapes were gently punched down to extract color and it is during this phase that the luscious, intoxicating smell of fermenting grapes announces that Harvest has in fact arrived.

Everything was moving along seamlessly.  That is, until last Tuesday when Mother Nature brought us 3-5” of rain followed by a handful of wet days and sporadic showers.  The wet days are uncharacteristic for this time of year, but not to worry!  The winemaking crew has been busy pulling leaves and any of the fruit damaged by the wind and rain.  This week the skies are clear and the sun in shining once more, giving us hope for the remaining Cabernet Sauvignon and Chardonnay fruit still on the vine. We are looking forward to more sunshine as we wrap up Harvest and celebrate a terrific season.

As we make our way out into the vineyards to examine the grapes, one thing you can be sure of is that ZD Wines will stay true to its forty years of “Zero Defects” by maintaining quality wines made with the best possible grapes.  Grapes that do not make wine in keeping with our standards will not be bottled under the ZD label to maintain our quality, consistency and style.

It’s a wonderful time of year to visit the winery. Come witness the picking, sorting, crushing, pumping, pressing and fermenting. Simply stop by or schedule a tour and tasting for your customers in advance for the opportunity to taste fermenting wine and to see our Harvest activities in action. View our possible tours and tastings here and raise a glass to ZD’s Harvest!

October 23, 2009

40th Anniversary Celebration Recap

In honor of 40 years of winemaking, tradition, family and history that ZD Wines represents, we celebrated with a three-day weekend blowout event October 2-4, 2009.  Beginning Friday night, a handful of fans joined ZD Wines family and staff at The Carneros Inn for an unforgettable Abacus Dinner overlooking the pool and surrounding vineyards.

A steel drum band played in the background as guests sipped vintage wines (such as the 1975 Pinot Noir and the 1987 Chardonnay, both standouts) and mixed and mingled in the beautiful setting.  The Abacus Dinner was prepared by The Carneros Inn Executive Chef, Jeffery Jake, and included mouthwatering dishes like Mediterranean Spice-Dusted Roast Squab and, a favorite of the night, Abacus Slow-Braised Prime Short Ribs.  Simply delicious.

The deLeuze family all touched briefly on their favorite ZD memories as their 22 guests joined in making new ones.  It was an incredible night and everyone retired to their rooms full, happy and eager for the next day.

Day two revolved around the Harvest Festival at ZD Wines on the Silverado Trail where the 22 guests from the previous night joined 225 other ZD fans for food, wine, grape stomping and live music.  It was a celebration in every sense of the word!  Upon arrival at ZD Wines for the big festival, guests were greeted with a glass of yet-to-be released 2008 Chardonnay, the 40^th Anniversary Vintage, as Will Jamieson of Demptos Cooperage made wine barrels right before their very eyes.  Toasting wood, carefully positioning the planks, and pounding the metal rims into place, it was a rare glimpse into the art of barrel making.

In the Tasting Room, Hog Island Oyster Company shucked oyster after oyster to pair beautifully with everyone’s glass of Chardonnay.  Ari on the saxophone played in the background and the event was officially underway.

A movable feast, guests meandered upstairs to the Vineyard View room for luscious tastes of pumpkin bisque soup and ricotta stuffed scallops prepared by Season’s Restaurant Owner, Tamas Torok and Chef Cullen.  To compliment the delectable food, we poured to 2007 Reserve Chardonnay and watched the sun dip over the Mayacamas from the expansive deck.  The weather couldn’t have been more perfect as guitarist Paul Hayward serenaded the guests with classics from Van Morrison and Bob Dylan.

Then it was onto the Crush Pad where the magic continued!  The Napa Valley Wine Train’s Executive Chef Kelly MacDonald grilled rosemary-skewered quail to serve alongside his mussel-studded paella.  To compliment the earthy flavors we served 2007 Founder’s Reserve Pinot Noir and guests were clamoring for refills.

When people had their fill of paella and quail, it was off to the far side of the Crush Pad for delectable gnocchi in a beef ragu prepared by The Four Season’s Alessandro Cartumini.  The dish was ideal with the new release 2006 Reserve Cabernet Sauvignon.  And then it was time to stomp grapes!  CEO/Winemaster Robert deLeuze hosed feet off and it was into the barrels for juice-extraction mayhem.  People stomped, laughed, stomped some more, posed for photo opportunities and raced to see who could produce the most juice.

Meanwhile, others had gathered inside the Barrel Room for a rare chance to taste vintage wines paired with artisan cheeses.  Guests sipped and sampled as the grapes fermenting in the stainless steel tanks filled the room with the scent of harvest.  Brandon deLeuze, Assistant Winemaker, hosted guests on the catwalk overlooking the tanks as he demonstrated a punch down, extracting color and flavor from the grape skins.  Down below, guests bid on 6-packs of the 2008 Founder’s Reserve Pinot Noir, ultimately raising $3,500 to benefit the di Rosa Preserve.

The evening slowly came to an end with a taste of fermenting Muscat, next year’s Rosa Lee’s Whim white wine, and elegant chocolates from Napa’s Vintage Sweet Shop.  Lighted candles paved the way for departing guests and everyone left with chocolaty smiles, 40^th Anniversary glasses and memories to last a lifetime (or a least another 40 years).

Sunday morning, Friday’s original 22 guests gathered once again for brunch and a taste of ZD history at the di Rosa Preserve in Carneros.  Unbeknownst to many of the guests, ZD Wines chose the di Rosa Preserve for the final event because it marks the location of Winery Lake Vineyard, the vineyard that provided grapes for ZD’s first wine, 1969 Pinot Noir.  In honor of that historic place, two bottles of the 1969 Pinot Noir were opened for everyone to enjoy as they took in the di Rosa Preserve, the largest collection of Bay Area artists.  Family members shared their early memories of the 1969 crush and glasses were raised in celebration.  A big thank you to everyone for making the 40^th Anniversary one to treasure.

October 12, 2009

Harvest Begins at ZD Wines

We have officially joined the Harvest hum that has been buzzing around the Valley for a few weeks with our Pinot Noir. Picked in the wee hours yesterday morning at the deLeuze Family Vineyard in Carneros, our incredible team hand-harvested the small, tight clusters of perfectly ripe Pinot Noir grapes.

Walking among the vines in the cool hours of early morning, spirits were up as the vineyard crew expertly snipped the grapes and added them to bins attached to our biodiesel tractor. Once the truck began delivering the grapes back to the winery in Rutherford, the cellar crew got to work in the unrelenting heat of yesterday’s mid-afternoon sun.

As the grapes were loaded off of the truck, ZD staff gathered around to bless the grapes and give thanks for another terrific growing season while raising a glass to the Harvest ahead. We toasted with 2007 Founder’s Reserve Pinot Noir in memory of our Founder, Norman deLeuze, an incredible wine and the perfect foundation for the Pinot Noir grapes. Then it was time to test out the new crush equipment. Chris, our Winemaker, did the honors as he gently dumped the first bin of Pinot Noir grapes into the waiting machine.

Like clockwork, the grapes were deftly sorted and destemmed before being pumped directly into the stainless steel tanks for fermentation. Once in motion, a second truck delivered the remaining 8 tons of grapes and the scent of fruit hung heavy in the air.

Meanwhile, the deLeuze family decided to combine tradition with technology and soon enough a grape stomp was under way! The three siblings stomped, taunted, teased and stomped some more as they battled to see who could make the most juice in the shortest amount of time. With juice flying and stony looks of determination, the race to juice superstardom was neck and neck. Suddenly Robert was ahead by a few milliliters, he stomped faster, pounding those grapes into oblivion, and victory was his.

Looking from feet to juice and back again, he decided against drinking his victory libation, but satisfaction could be seen from ear to ear.

October 5, 2009

Celebrating 40 Years: Harvest Festival

Join ZD Wines in celebrating our 40th Anniversary with a Harvest Festival. Drink wine, eat great food, listen to music and experience Napa Valley during its most renowned season.

HARVEST FESTIVAL:

A true celebration, join us from 4:00 p.m. to 8:00 p.m. at the winery in Rutherford for an unforgettable 40th Anniversary Festival.

Be among the first to taste the new release 2006 ZD Reserve Cabernet Sauvignon, Napa Valley, sample delectable food from Hog Island Oyster Company, Seasons Restaurant, Chef Kelly MacDonald of the Napa Valley Wine Train, and from Chef Alessandro Cartumini of The Four Seasons Palo Alto, enjoy a grape stomp and a barrel-making demonstration, listen to live music, and participate in a silent barrel auction to benefit the di Rosa “Art Alive”.

Attire: Napa Casual

THE NEWS

News of ZD’s 40th Anniversary Celebration has garnered the support of local media.  View the following articles to learn more about the history of ZD Wines, the people, and, of course, the upcoming event!

The St. Helena Star: ZD Wines Celebrates 40th Anniversary

The Napa Valley Register: You Can Help Family Celebrate Winemaking

The Napa Valley Register: ‘Zero Defects’

The Napa Valley Register: Brandon deLeuze Carries Weight of ZD Legacy

August 18, 2009

Celebrating 40 Years

In celebration of 40 years of family, passion, dedication and great winemaking, ZD Wines is hosting a 40th Anniversary Celebration this October.  Though two of the three days have SOLD OUT, we hope you will join us on Saturday for the Harvest Festival.  It’s going to be a terrific event.  More information can be found below:

WEEKEND HIGHLIGHTS

October 2: 40th Anniversary Abacus Dinner SOLD OUT

Beginning at 6:00 p.m. in the The Carneros Inn Hilltop Dining Room, experience a wine-paired dinner featuring ZD’s highly coveted Abacus XI (1992 – 2008) with 17 vintages of ZD Reserve Cabernet Sauvignon in the bottle. An exquisite menu has been designed by The Carneros Inn’s Executive Chef, Jeffery Jake, to showcase the subtle nuances of ZD wines.

October 3: 40th Anniversary Harvest Festival TICKETS AVAILABLE
Click here to purchase tickets to the Harvest Festival

A true celebration, join us from 4:00 p.m. to 8:00 p.m. at the winery in Rutherford for an unforgettable 40th Anniversary Festival. Be among the first to taste the new release 2006 ZD Reserve Cabernet Sauvignon, Napa Valley, sample delectable food from Hog Island Oyster Company, Seasons Restaurant and from Chef Kelly MacDonald of the Napa Valley Wine Train, enjoy a grape stomp and a barrel-making demonstration, listen to live music, and participate in a silent barrel auction to benefit the di Rosa “Art Alive”.

October 4: di Rosa “Art Alive” SOLD OUT

ZD Wines invites you to explore this unparalleled place, considered the most significant collection of Bay Area art. From 10:00 a.m. to 1:00 p.m. experience the 217 acres of breathtaking scenery as you sample great ZD wines and snack on tasty bites.

TICKETS

Click here to purchase tickets to Saturday’s Harvest Festival

August 5, 2009

And the Bottling Line Rolls On…

As many of you have already discovered on recent tours, it’s bottling time at ZD Wines and the cellar is buzzing with activity as we fill our bottles with the latest vintages. One of the few wineries to have its own bottling facility in-house, ZD Wines constructed the bottling room to ensure that the standard of “Quality, Consistency, and Style” is carried through each aspect of the winemaking process, from the grape to the bottle. To give you an idea of how it operates, below is a description of each station in the bottling process or you can view the process here:

1. Fluorescent Light: Located at the beginning of the line, this light is used to check empty bottles for defects in the glass. Catching these defects before the wine is bottled decreases material waste.
2. Purger, Filler & Corker:
   1. Purger: Inverts the bottles and fills them with nitrogen. The nitrogen pushes the oxygen out so that when the wine is filled it is not exposed to oxygen.
   2. Filler: Automatically fills the wine to the right level.
   3. Corker: A quick vacuum removes any remaining nitrogen or oxygen left in a bottle resulting in negative pressure; then, in one swift motion, a cork is inserted.
3. Fluorescent Light: The bottles pass by another fluorescent light to check again for any bottle damage that may have occurred during bottling.
4. Foiler: This machine drops a foil onto the neck of the bottle then tightens the foil to the bottle through a series of rotating rollers.
5. Laser: This machine laser inscribes the date and time onto each bottle. This was required by the FDA after 9/11 to enable product tracking down to the minute. With this we can track a batch of wine down to a 30 second interval.
6. Labeling Line: This is the newest addition to our line. The labeling machine feeds front and back labels onto the bottling line where tiny vacuum holes hold the non-sticky sides of the labels. The bottle then rolls across both labels at the same time ensuring an even application every time.
7. Packing / Checking Station: This is a manned station where someone will physically check each and every bottle for mistakes. They will then put 12 bottles into each case and pass the box along to the time stamper.
8. Time Stamper: This machine puts a time and date stamp onto the outside of case.
9. Case Labeler: Since each box is relatively similar in size and color we attach a label identical to the wine in the box. This allows for easy identification while on the pallet.
10. Case Sealing Station: This is another manned station where the person uses a “gun” with special glue to seal the cases. The sealed case is then transferred to the pallet positioner, also called the “lazy susan”.
11. Lazy Susan: This piece of equipment starts at about waist height and lowers as the weight of the pallet increases. It also rotates to decrease the amount of distance you need to walk around the pallet to place the case. This prevents injury by minimizing the amount of strain on your back from lifting and bending with heavy cases of wine.
12. Pallet Wrapper: Once the pallet is full (usually 52-60 cases depending on size of bottles and dimension of cases) the entire pallet is taken by forklift to the pallet wrapper, an automatic wrapping machine.

Running at approximately 70 bottles per minute, our bottling line can bottle and package more than 2,000 cases in a single day. This season we are bottling Chardonnay, Pinot Noir, Cabernet Sauvignon, Reserve Cabernet Sauvignon and Abacus.  Schedule a tour and come see what the “buzz” is all about.

July 23, 2009

Chad’s Sherry Cherry Pie

Here at ZD it’s all about wine – 99% of the time.  But in every man’s life, there must also come a time for pie.  And so, Chad, ZD’s Cellarmaster and Resident Baker, went to work creating his very berry Sherry Cherry Pie.

Sorry, we would have saved you a slice but it was just too good…

Next time you’re at ZD, be sure to see if it’s a very Sherry Cherry day.  You may get lucky.  After all, shouldn’t every day be a Sherry Cherry day?

Crust Ingredients:
2 1/2 cups All-Purpose Flour
1 cup Cold Butter
6 Tbs. Ice Water
2 tsps. Salt

Crust Preparation:
Combine flour, salt and butter and roughly chop together with two butter knives. While you are chopping the butter up into smaller and smaller pieces and mixing the flour around, add 6 tablespoons of ice water; two at the beginning, two in the middle of chopping and two more after the butter is chopped up into tiny bits. The cold water helps the flour and butter stick together. Next, kneed the pie dough until it holds together into a ball, slice it in half and wrap each half with plastic wrap. Put them in the refrigerator to cool.

Pie Ingredients:
4 Tbs. Corn Starch or Arrowroot
1/4 tsp. Salt
1/3 cup Brown sugar, firmly packed
1/2 cup White Sugar
1/2 cup Dry Sherry
1 tsp.  Almond Extract
2 cups Pitted Cherries
1/4 cup Cherry Juice
1 tsp. Lemon Juice
2 Tbs. Butter

Filling:

In a saucepan, combine arrowroot or cornstarch, salt and brown sugar.

Whisk in sherry, almond extract, cherry juice and lemon juice. Stir over low heat for about 10 minutes until mixture thickens.

While the mixture is thickening, pour one cup of cherries and 1/2 cup white sugar into a separate pot and cook over medium heat, stirring frequently. Add 2 tablespoons corn starch or arrowroot.

Remove the sherry/cherry juice mixture and whisk in 2 tablespoons of butter.

Once the cherries in the pot have slightly thickened, add the sherry mixture and stir to combine.

Assembly:

Preheat the oven to 400 degrees.

Roll out one of the cooled dough balls flat and fit it into a buttered 9 inch pie pan.

Spread out the cherry filling into the pastry.

Roll out the remaining dough and cut it into 1/4 inch strips. Lay or criss-cross the strips in a lattice position, sealing the edges.

Brush egg white over the dough lattice.

Bake 25 to 30 minutes, or until the top of the crust is golden brown.

Before you dig into dessert, need inspiration for dinner?  Visit us online to view some of ZD’s favorite recipes.

July 1, 2009

One Thing Leads to Another: Musings in New York

Off I went to New York City, chasing a 9 liter bottle of our 1993 25th Anniversary Chardonnay (now 16 years old) to pour alongside our current release 2007 Chardonnay. The latter was recognized by Wine & Spirits Magazine as one of the Top Restaurant Wines in the Country.  After 20 years of creating the poll, Wine & Spirits Magazine kicked-off its first ever “Top of the List” tasting at City Winery in Manhattan on June 2nd.

I landed in NY on Monday evening in time to meet up with a few friends for a glass of wine at City Hall Restaurant. Patrick Burke, a friend and associate of mine joined me at the restaurant. He mentioned that on a recent trip to Burgundy he had come across a bottle of ZD 1972 Pinot Noir in a retail store!  He was kind enough to purchase it and bring it all the way back for me, as a gift. The wine was about 2 inches below its original fill height looking more like a keepsake than something we would actually drink. I thanked him, and put it in my wine bag (everyone should have one) and forgot about it as we headed off to dinner at Del Frisco’s.

At Del Frisco’s, we were warmly received by David O’Day, Corporate Wine Director, and his Sommelier, Crystal Friedman.  Serving Abacus X (1992-2008) with their delicious steaks was a treat to be remembered. Why stop now, the next day we had lunch at Modern where Belinda Chang, Wine Director, formerly of San Francisco’s Fifth Floor, and Chicago’s Charlie Trotter, now resides.  Belinda obviously knows how to find exceptional cuisine to pair with her wine lists. The “Slow Poached Egg in a Jar” with Maine Lobster, hearts of palm… is fantastic!

Time for the tasting! Opening a 9 Liter bottle (1993 ZD Chardonnay) is of course exciting. The golden wine that poured from the bottle was like nectar. The rich honey character was a reminder of a great Sauterne without the sugar. I received a lot of questions about how to go about pouring this wine out of a 9 Liter. A decanter both allowed me to keep the wine at a nice temperature as well as to not feel as if I was spending a night at the gym. Pouring the 1993 alongside our 2007 Chardonnay with its citrus, tropical fruit characters of grapefruit, pineapple and coconut showcased the differences between young and old. Check out older Magnums of ZD Chardonnay, as we are pouring and selling them in our tasting room through the month of June.

After the short three hour tasting, I still had over half of the 9 liter remaining. What to do? Time to visit more friends! I don’t have a great answer for carrying a 9 Liter bottle of Chardonnay down the streets of NYC. At Blue Ribbon we shared a little of our good fortune, and of course enjoyed a seafood platter upon arrival. The seafood disappeared before our eyes, but the bottle did not. Now where to go?

How about Lure? Once again the 9 Liter was the envy of the 6-8 block walk. At the restaurant, the ever jovial Executive Chef Josh Kapon and Sommelier, Natalie Tapken welcomed us with open arms and delicious sushi to continue the evening. As we listened to 80’s rock in background, and tested each other’s band knowledge of that era, we remembered the 1972 Pinot Noir in my wine bag! Should we open it? At first there was hesitation, which was followed by reserved excitement. Once opened, the first pour was offered to John Coyle, our NY distributor’s top salesman.  The first word of out of his mouth was “Wow”!  The wine was truly spectacular. I am just happy to say I knew the man who made this very special wine, as “Dad”. Thanks, Patrick!

And, yes, we finished the 9 Liter…

- Brett deLeuze, President

June 9, 2009

ZD is Socializing – Internet Style

It always seemed to me that being social and using the internet to socialize were on opposite ends of the communication spectrum.  The internet being reserved for the nerds too shy and awkward to make it in the real world. However, it seems that the tables have turned and that the “place to be” is on the internet, using sites like Facebook and others to achieve your social networking dreams.

I suppose that I was a late bloomer with this social networking phenomenon.  Being that I am the “3rd Generation” of the deLeuze family at ZD and being in my mid 20’s, once I finally got signed up with Facebook, I found that the majority of my friends were there waiting for me to join the party.

The real reason that I finally made my own Facebook page was because the ZD Wines page that I wanted to create needed an administrator.  However, once you enter the world of Facebook, the more friends (or fans in ZD’s case) you have, the cooler you are.  So the race was on not only to make Facebook friends of my real life friends, but to get a quality ZD page going so that I would be able to build a group of ZD fans who were on Facebook.  As of right now, the friend/fan score is  Brandon – 63, ZD – 86.

The ZD Wines Facebook page has turned out to be a success, and I suspect that it will become more useful as more people become aware of it.  I post all of our upcoming events on the page, as well as give little updates about interesting things that are happening around the winery.  If you have a moment, check out the facebook site, let us know what you think about the site, and if you are a fan of our wines, become a fan of our page!

- Brandon deLeuze, Assistant Winemaker

May 19, 2009

Spring Bud Break

Well, it’s mid-April and the valley is beginning to “green-up” with bud break at about 90%. Seeing the new shoots emerge always brings a mix of excitement and surprise! Is it really spring already? Are all of our bottling materials ordered? What is Accuweather saying about the weather? All of these thoughts wake us from our winter slowdown, and we realize once again that mother nature is always present, marking time for us with the change of seasons.

For Rafael Llamas, ZD’s Vineyard Manager, it will mean long days ahead of mowing cover crop, fixing broken stakes, replanting vines, and of course making sure the wind machines are in good working order and ready to go in the event of a frost. After last year’s difficult frost season, every one is a bit nervous, however, we are almost past the most dangerous part of the season. Usually by the third week of April the risk is over, and Rafael can finally get a good nights sleep!

For us in the cellar, its time to check in with the 2008 wines.  The 2008 Chardonnay blends are cold-stabilizing in tank as I write this, and the Pinot Noir is blended and resting in barrel until July. With a few more tastings, we should have our 2008 Cabernet blends figured out and before you know it we’ll be talking about bottling and harvest. Wow, is it spring already??

On a side note, we just released our 2007 Rosa Lee Petit Sirah.  This wine is absolutely delicious, and only 500 cases were produced. Order now, as its available only thorough the winery!  Celebrate spring in ZD-style.

~ Chris Pisani, Winemaker

April 14, 2009

Solar Celebration!

As of February 12, 2009 our first annual billing cycle with PG&E has come to an end. Even with all of the crushing, pumping, bottling, chilling, computing and lighting throughout the year, we ended up producing more electricity than we used. Economically, you could say that we blew it since we do not get paid for the excess energy we deliver to PG&E. But from our view, this is simply an opportunity to do even more with our solar energy going forward. The next change will be to replace the propane water heater with an electric unit that will use our clean solar electricity.

Some Details on our Solar System:

Sizing: We originally sized the system to pay for 95% of our electricity costs. This was designed to be as economically beneficial as possible since we will only be reimbursed for the total costs of the electricity that we use at this site. Any excess energy produced on an annual basis will not be paid for. Due to our current rate schedule, this is not a kilowatt for kilowatt trade.

Rate Schedule: We are on an A-6 rate schedule. This means we are charged at varying rates for the electricity we use depending on the time of year and the time of day. We are paid for the electricity that we generate at these same rates. This works well for a solar system because the rate is the highest at the time when we are producing the most electricity (when the sun is shining). Note on the rate schedule below that the rate for “On Peak” energy is more than three times the rate for “Off Peak”. We can increase our efficiency even more by scheduling energy use, such as charging our electric forklifts, for the Off Peak times.

Efficiency: In our ongoing efforts to be as ecological as possible we have continued to increase our energy efficiency. Two of our largest projects include upgrades to the chillers and air compressors with high efficiency units.

During this change we replaced our old 30 hp air compressor with two direct drive units. One unit is 20 hp with a variable frequency drive and the other is a 10hp unit. In the off-season, we can run the smaller unit daily, only using the larger unit when necessary. We will continue to look for ways to be as efficient as possible.

Future Plans: With the solar system that we have in place and the improvements that we have made to our operation, it is very likely that we will continue to overproduce electricity. To continue maximizing the use of that energy, we are impatiently awaiting the availability of electric cars. What a great way to commute, with free clean energy!

Real Time Monitor:
Check out our current production and get other interesting facts about our solar system HERE

~ Robert deLeuze, Winemaster/CEO

March 17, 2009

Ecological Farming Conference – Asilomar, CA

As the Wine Educator at ZD Wines, I was excited by the opportunity to attend the 29th Annual Ecological Farming Conference to learn more about the latest trends in organic & biodynamic farming, alternative energy, and related earth sensitive farming philosophies. It was an enlightening and humbling experience on many levels.

At the conference, in the company of Robert deLeuze, CEO & Winemaster; Julie deLeuze, Executive Director; Rafael Llamas, Vineyard Manager; Barbie Jamieson, Retail Sales Director; Chris Pisani, Winemaker; and Brandon deLeuze, Assistant Winemaker, we “divided and conquered” to gather information at as many relevant seminars as possible. With so much to take in, the strategy was effective in our efforts to access the immense knowledge, experience and optimism present at the conference.

It was an eye-opening experience listening to some of the true pioneers of the organic farming movement, some of whom have been actively transforming the industry since the late sixties. Pioneers though they may be, they were as diverse as the crowd of professionals you might find at a Grateful Dead show (in fact, Jerry Garcia’s widow had an inspiring short film on “soil” that I viewed with the ZD boys). It was refreshing, as we all seemed to connect on a deeper level, and it made me proud to work for ZD, whose belief and focus on organic farming began in the early 1980’s.

For the sake of efficiency I am going to list several of my highlights from the conference:

• There are billions of farmers on this planet growing the crops we eat while there are only a handful (3 or 4) of Multinational Corporations (MNC’s) that control the channels in which this food is “dispensed” back to the billions of us that eat it. Something’s fundamentally wrong with this picture, as many of the people growing the food are dying of starvation, at the expense of the MNC’s profit!

• The amount of potential energy produced everyday by the Sun is equivalent to all of our stored energy (oil, coal, and natural gas) on Earth! It took billions of years to store these “reserves”, so we should treat them as such and focus on Solar and other renewable energy sources.

• “Conventional” farming actually depletes our soil, while Composting actually builds soil! Compost is the best natural fertilizer that you can find, and it’s even better if you produce your own. It adds organic matter back to the soil, helping build up our soil, rather than using it up!

• Organic Farming is not just a movement; it’s the way the world needs to farm! While science has provided some conveniences (pest control & increased yields) during the past century, these techniques are not sustainable. We need to get back to our “roots” and encourage science to incorporate a more natural and sustainable farming focus.

I hope that you who have taken the time to read this have found something to inspire you to help make this world a better place. I know I am a fortunate lad who’s trying to lead by example, and may you do the same. Let’s toast (with your favorite ZD, of course!) to making this world a better place to live, one glass of wine at a time!

~ Trent Ghiringhelli, Wine Educator

February 13, 2009

Valentine’s Day in Napa Valley: A Romantic’s Guide

Still no plans for Valentine’s Day? It is fast approaching and we recommend spoiling that special someone in your life with a wine country experience guaranteed to win over hearts. To kick-off the long weekend, check-in to one of the romantic boutique hotels or Bed & Breakfasts nestled throughout the valley. Flowers in the room are highly encouraged! Artisan florists make getting the perfect bouquet effortless.

Pastries and rich coffee from local bakeries are a sweet way to start a day of wine tasting and site seeing! And because you’ll want to travel in style, classic convertible rentals like a 1947 Packard make an ideal touring car and are undeniably romantic. Bring a bottle of sparkling, your sunglasses and a sense of adventure.

There are numerous wineries in Rutherford to delight all levels of wine connoisseurs. Visit winecountry.com for a list of surrounding wineries and to map your trip. The site makes it easy to get a feel for each winery so you can select a handful that are perfectly suited to your Valentine wishes!

For the ultimate romantic treat, be sure to stop into ZD Wines! The Winter Wine Experience will take you through the cellar on a private guided tour where you will sample soon to be released wine as it matures in the barrel. Taste several current vintage and reserve wines, and purchase a decadent chocolate-dipped bottle of Cabernet Sauvignon to enjoy later!

For lunch, small delis and luxury food stores make great places to get picnic items such as cured meats, freshly baked bread, and a range of cheeses. In St. Helena, window shop along Main Street before heading to Calistoga to unwind at one of the natural springs or get your hands dirty with a Mud Bath! In the evening, there are endless dining options to satisfy your taste buds or, stay in and curl up with a bottle of ZD and your favorite someone.

If you can’t make it to Napa Valley this February 14th, create your own Wine Country magic with one of ZD’s indulgent chocolate-dipped Cabernet Sauvignon bottles or with our multiple award-winning 2006 Reserve Chardonnay. You’re Valentine is sure to swoon.

January 30, 2009

ZD Wines Book Club

Move over Oprah.  Granted, she may be the greatest force in publishing today, but look out because the fast-expanding book club at ZD Wines is here to stay.  Although we may not have the power to raise authors from the dead with a wave of our hand, or banish them from bookshelves across the nation with a disapproving nod, ZD does have one thing going for it – community.  In this community of authors, photographers, winemakers, locals and visitors a collection of beautiful books has sprouted up that captures the spirit of Napa Valley living.  A small but coveted collection, the “book club” at ZD echoes Oprah’s in that each book is hand-selected for its style, distinctiveness and, perhaps most importantly, because it features ZD Wines!

Our “book club” also has another thing going for it – you can enjoy the wines while you leisurely thumb through the pages of each book in our tasting room-themed bookstore.  Drink in the photography of Robert Holmes in Passion for Pinot, test your local knowledge with the California Directory of Fine Wineries, spruce up your coffee table with Spectacular Wineries of Napa Valley, or get an insider’s look at the heart of this community with portraits of the winemakers, owners and workers in Napa, Behind the Bottle. We may not be bringing recognized masters to the masses, but we are bringing little-known gems to the discerning, wine-loving people supporting ZD Wines!  So grab a book and a glass of wine and join in…

The books in our club make excellent holiday gifts whether they are used as beautiful coffee table displays, as a means for expanding one’s Napa Valley knowledge, or as an addition to a literary collection. To learn more about the books in the ZD book club or to order today, click here. As a reminder, 50% of retail proceeds will be donated to the UC Davis deLeuze Family Endowment for a Non-Toxic Cure for Lymphoma for the month of December.

December 9, 2008

Wine, Women & Shoe-less

At the wine and shoe pairing seminar, I watched women attendees make their way to their seats adorned in amazing shoes, and it was all I could do to steady myself on my well-travelled dusty, but sensible Nine West pumps. Okay, right, focus. I was asked to discuss what type of shoe pairs with Chardonnay. Quick, think! As various brand names – Manolo Blahnik, Fendi, Jimmy Choo, Chanel, Emilio Pucci- danced around my head and whizzed past me- all I could do was pray that no one was looking at my feet! My shoe insecurities quickly turned into shoe envy as the giddiness in the room came to an all time high as women complimented each other on their shoes. Then, I remembered I was really here to talk about the wine. Ah, yes, my comfort zone. Exhale. Maybe I could distract this crowd from looking at my feet by dazzling them with our wines. I launched into the history of ZD Wines, talked about the 2007 Chardonnay, recommended wearing lovely sandals (pointing at someone else’s feet) all while sipping this flagship wine! I heard a few –ohs and ahs, and was getting caught in the moment,and exclaimed triumphantly- “I would like to donate my shoes to the cause!” Hmmm, no takers…..

Darn. I would need to think fast. The next day was the fashion show, and you guessed it, I only had the shoes on my feet. Darn again.

Teresa D’Aurizio
Vice President, Sales

November 11, 2008

Reminiscing on our 40th Harvest!

I like to describe the success of ZD Wines as a realization of the American dream. As a child, the winery was all fun and games for me. Looking back, I appreciate that my parents were driven by a desire and work ethic that was immeasurable. Starting with almost nothing, both partners and their families attacked all the challenges of building and running a winery while holding down full time jobs. During those ten years from 1969 to 1978, our harvest grew from 6 to 94 tons. As my dad, Norman, liked to point out, that was an annual growth rate of 36%. In those early days, it seemed to me that we would never grow to a sustainable size capable of actually paying a salary!

Today, in our beautiful facility located in the heart of the Napa Valley, we are living the good life. Being careful to respect our history and traditions, we continue to learn and make use of the best new technologies to improve both our grape growing and winemaking techniques. We have been fortunate to build a great team of people that are a joy to work with and add real value to our company and community. Of course, none of this could have happened without the amazing support from our loyal customers.

Looking ahead, we are in a great position to take advantage of new opportunities to improve our company and our environment. We will never stop learning and striving to create magnificent wines and a better world to enjoy them in!

From our family to yours, a toast to you and the American dream!

-Robert deLeuze,
Winemaster, CEO, Partner

October 10, 2008

Harvest Patience for Great Wine!

Well, Mother Nature finally decided to cut us some slack today. After five consecutive days of scorching weather (think 98-105F!!), we have finally returned to a normal Napa Valley weather pattern. It’s times like this where you really need nerves of steel.

The hot temperatures do tend to ramp up the sugar in the grapes, giving the impression of ripeness, however, sugar is not the only indicator of maturity. As the valley began to “buzz and hum” with a rush to get fruit off the vine, we visited our two Pinot Noir vineyards daily. Knowing that the fruit still needed at least another week, if not more, and we stuck it out.  It is better to bring in fruit when it is ready to make “great” wine, and not harvest in a panic which often leads to merely “good” wine. It looks like our patience will pay off.  So, when will we harvest?  This seems to be the question that everyone keeps asking.

Here’s the report: Pinot from both ZD’s deLeuze Family Vineyard and Jim Haire’s vineyard will most likely be picked early next week. The fruit held up amazingly well, and is really starting to taste great. Chardonnay, believe it or not, holds up incredibly well in hot weather (you gotta love Chardonnay for this!!!) and probably needs another two weeks.  The Chard from down south (Monterey & Santa Maria) is still at least three weeks away. Our closest Cabernet’s are ZD’s Rutherford Estate Vineyard and Vineyard 7070 in Yountville. Both may come in late next week.

This, of course, is all tentative, as things can change in a moments notice.  This is what makes winemaking such an exhilarating endeavor; watching, waiting, tasting, testing, worrying and waiting some more.  Finally, the time comes to ask Rafael, ZD’s vineyard manager, to ready the picking crew.  Bring on the light boom,  our Carneros night harvest is about to begin….

Chris Pisani
Winemaker

September 8, 2008

40th Harvest Celebration!

We hope to see many of you this Saturday (12 to 4pm) in Rutherford as we celebrate forty years of winemaking.  You will be greeted with Hog Island Oysters and a taste of Rosa Lee Gewurztraminer at the door.  Older vintage big bottles and wonderful pairings will be shared throughout our cellars. 

In our vineyard view room  we will be pouring ZD 2006 Chardonnay and and a 3 liter of the ZD 1996 Chardonnay.  These two wines will be paired with Olive Oil Poached Halibut with Saffron Aioli.  Our 1996 Chardonnay recently won a San Francisco Vintners Club blind tasting against Top White Burgundies including:                                                                            

First Place  ZD 2006 Chardonnay, CA
  Puligny-Montrachet, Les Clavoillons, Premier Cru, Gerard Chavy
  Corton-Charlemagne, Grand Cru, Albert Bichot
  Chassagne-Montrachet, “Boudriotte”, Premier Cru, Ramonet
  Corton-Charlemagne, Grand Cru, Albert Bichot
  Meursault-Genevrieres, Premier Cru, Francois Jobard
 
Now it’s time to go down to the crush pad and enjoy the new release of our 2007 Pinot Noir, Carneros and a taste of  1998 Pinot Noir, Carneros from a 3 liter paired with Mini Sage Duck Burgers on Gougere with a Bing Cherry Relish!  Sip a little ZD Pinot with live music and a view of Napa Valley. 

How about dessert and a little ZD Cabernet?  Walk through our cool barrel room to the kitchen for a little chocolate short bread layered with Carmalized Pecans and a Dark Chocolate Ganache both paired with our 2005 Cabernet Sauvignon.  Life is good.

We look forward to celebrating with you!  Buy Tickets

Brett deLeuze
President / Partner

September 3, 2008

Enjoy ZD Wines at Le Charlemagne Restaurant in Burgundy!

Back in January we received an email from Monsieur Laurent Peugeot, the French Chef from Le Charlemagne Restaurant in Burgundy. Monsieur Laurent let us know that he tasted our Chardonnay at Nobu in NY and was interested in bringing the wine into his restaurant. We let Monsieur Puegeot know that we do not have a distributor in France but our distributor in London might be able to provide him the wine.

Voila! Today we received an email from Douglas Harrison our English distributor. “OK, we’ve made our first export of Californian wines to France. Never, ever could have imagined I would be selling Pinot Noir and Chardonnay to the Burgundians !!!” ZD Chardonnay and Pinot Noir are being served at Le Charlemagne Restaurant in Burgundy. Douglas included a picture of he and Monsiuer Laurent holding a bottle ZD Reserve Pinot with wine glasses in hand.

As our family prepares for our 40th harvest, we are honored to know our wines are being served in both the Country of our forefathers and where Chardonnay and Pinot Noir were first made famous. We thank Monsieur Peugeot for offering our wines at Le Charlemagne and look forward to a time when we can enjoy the experience first hand!

Brett deLeuze
President / Partner
ZD Wines

July 8, 2008

ZD Reserve Chardonnay & THE Lobster!

Should you be so fortunate to visit Santa Monica in your summer travels, a stop to the historic Santa Monica Pier is a must. Built in 1909, the pier hosts a Ferris wheel, merry-go-round and numerous retail shops to entertain anyone.

 

Really though, any food/wine lover will be more enthusiastic to visit the restaurant at the entrance of the pier. Greeting locals and tourists alike on Ocean Avenue is none other than The Lobster! Regardless of whether or not you take a spin on the carousel, you must visit one of the most stunning restaurants around. Serving classic American seafood, guests sitting at any seat in the restaurant or bar can enjoy 180 degree views of the Pacific Ocean while dining on fresh Maine Lobster, Big Eye, Artic Char or John Dory.

 

For as long as I’ve worked at ZD, a highlight to working the LA market is sitting at The Lobster sipping a glass of wine and enjoying an appetizer while taking in the spectacular view (okay and people watching). Fortunately, now everyone can enjoy sipping a refreshing glass of ZD 2006 Reserve Chardonnay. With high hopes, I made a special trip to meet and taste with The Lobster’s Beverage Director, Mr. Francesco Ferrario. He runs a stellar wine program which ZD is very excited to be a part of now. Not only did Francesco like our wines but he thought with the great acidity and elegant minerality, our Reserve Chardonnay would pair well enough with their food to offer it by the glass! Most recently, our ZD Reserve Chardonnay made the perfect companion with their Jumbo Lump Crab Cakes and Seared Day Boat Scallops with shrimp bisque sauce.

 

This restaurant is an unofficial historical landmark and serves some of the best seafood in California now along with (in my opinion) one of the best Chardonnays in California too! By the way, ZD is celebrating our 40^th harvest this fall… does that make us an ‘unofficial historical landmark’ also?

 

 

Kendra M. Gillette

California Sales

ZD Wines

707.963.5188

July 7, 2008

Halfway Through 2008

It just hit me today that we’re almost halfway through 2008. As ZD’s accountant, the end of June means the end of another quarter for me. Come July we’ll be counting inventory, reporting results, measuring performance, pushing papers. But more importantly, the end of June means that inventory levels are low and it’s time for bottling!

Bottling marks the end of a year of winemaking. As soon as our winemaker, Chris Pisani, says the wines are ready, a new vintage of ZD will be on its way to the bottle and into your glass. It’s an exciting time at the winery. The cellar is stacked to the ceiling with barrels. Bottling materials have been purchased. The crew is gearing up. And this year we’ll have a new and improved bottling line installed just in time to greet the new wines. ZD is always looking to improve quality and efficiency, and I think it shows through our wines.

So stop by and see us at the tasting room this summer! Personally, I can’t wait for my Pinot Noir! And just when the wines are put to bottle and everything finally settles down, then it’s time for harvest again.

Dianna Mobley, CPA

June 10, 2008

Bringing Home the Gold!

How are ZD Wines measuring up?

Each Winter, we enter our wines in Professional Competitions around the Country to see. The competition is stiff! As a sampling,The 2008 San Francisco Chronicle Wine Competition confirmed 4,235 wines entered by 1,500 wineries which were judged by 60 wine professionals.  The results below come with only half of the 2008 competitions having reported their results.

2006 Chardonnay, CA
Gold Medal     San Francisco Chronicle Wine Competition
Gold Medal     Monterey WIne Competition

2006 Reserve Chardonnay, Napa Valley
Double Gold Medal Best of Class  New World WIne Competition
Gold Medal Best of Class  Pacific Rim New World Wine Competition  
Gold Medal    Tasters Guild

2006 Pinot Noir, Carneros  
Gold Medal    Tasters Guild

2006 Reserve Pinot Noir, Carneros  
Gold Medal    Pacific Rim New World Wine Competition
Double Gold Medal   Tasters Guild  

2005 Cabernet Sauvignon, Napa
Gold Medal Best of Class  New World International Wine Competition
Gold Medal    Tasters Gold

We look forward to sharing our success at your table as we continue to strive to
produce the World Class Wines you have come to expect from ZD Wines and our Family!

 
Cheers,

Brett deLeuze
President / Partner

June 2, 2008

PLAN YOUR “SOLARBRATION” WEEKEND GETAWAY!!!

ZD Wines has been on the forefront of environmentally friendly farming and business practices since 1982, when we started to organically farm our Rutherford Estate vineyard.  We haven’t looked back and want you to come join us and our Rutherford Neighbors (Honig and Peju) to celebrate our latest innovation, solar power! 

Together, our three wineries are hosting a “Solarbration” on the evening of June 21 from 5:30p.m. to Sunset.  It’s the summer solstice and the event is a rolling open house with seperate events occuring at each winery. 

To help you plan your weekend getaway, I wanted to suggest some lodging and transportation options.

-         Auberge du Soliel – 707-963-1211

-         Harvest Inn – 707-963-9463

-         Silverado Resort – 800-532-0500 (call us and we can help with your rate)

-         Yountville Inn – 707-944-5600

 Transportation:

-         Beau Wine Tours – 800-387-2328

-         California Wine Tour – 707-253-1300

-         Magnum Tours – 707-963-3199

-         Napa Valley Chauffeurs (George Stone) – 707-363-0704

Good luck and we hope to see you on the 21^st!

 

 Trent Ghiringhelli ~ Wine Educator

May 28, 2008

OUR NEWEST RELEASE IN THE TASTING ROOM

How do you say that?  GE what?  Yes, I know this is a hard word to pronounce, guh-vyrts-trah-mee-nuhr, or guh-vyrts for short – GEWURZTRAMINER!

Most people have a difficult time pronouncing this wine, thus tend to avoid it all together! Yes, it may be hard to pronounce, but it sure does go down easy! Trust me on this one. I am making it my mission to demystify this wine for you. Besides the more you say it; the easier it is to say over and over. Heck, before you know it Gewürztraminer will be rolling off your tongue, and you will be a “GEWURTZ” pro. Many steer clear of this varietal because they perceive it to be ‘sweet’ and more along the lines of a dessert wine, which it can be sometimes. Ours is only .6% residual sugar and is the perfect wine for the Dog Days of summer which are right around the corner. It is classic pairing for Asian food or for your backyard BBQ (think lemongrass shrimp skewers). As my husband, Will, always likes to say – ‘you don’t know what you are missing unless you give it try’. So go ahead, be a devil, think outside the box. Check out this wine for yourself and let me know what you think. The saying goes, ‘good things come in small packages’ and these are small production wines, available only from the winery. Don’t wait too long though; it will be gone by the time summer is over and you know how quickly that is!  I think I saw a Halloween display in a store the other day. (Just kidding!)

-Barbie Jamieson, Retail Sales Director

2007 Rosa Lee Gewurztraminer, Russian River

P.S – I am confidently pronouncing and enjoying this wine!

May 26, 2008

Tastes from the Road

Mission:

Rubicon Restaurant in San Francisco serves lunch only on Wednesdays. I was in the city recently working with our CA Sales Manager, Kendra Gillette. Lucky me, it was a Wednesday! We stopped into Rubicon with the hopes of catching a glimpse of Wine Director, Cezar Kusik. He has been a long time supporter of ZD Wines. While waiting for Cezar , we chatted with Ken, a well informed and associate sommelier. The restaurant was bustling with those in the know about lunch on Wednesdays. Chef Stuart Brioza could be seen in the kitchen busily orchestrating the line. In answer to our question-  “What’s new on the menu?” Ken recommended Spring Garlic Soup. One word: WOW..-Wonderfully fresh, light on the palate, intensely flavorful spring time soup. Garnished with Chardonnay vinegar caramelized croutons. Great pairing.–Easily deemed one of my favorite dishes of 2008, thus far.  Thank you, Stuart.

Accomplished: Meeting with Cezar—ZD 2005 Napa Valley Cabernet Sauvignon on the list – Ask your server for the best pairing—Remember to start with soup, though.  – Teresa D’Aurizio, VP of Sales

May 20, 2008

Napa Frost Patrol

Frost patrol—Brrrr!! Yes, you’ve probably heard about the record breaking frost season we’ve been experiencing this year. It looks like 2008 will go down as the worst frost in the Napa Valley since 1972. I just spent the last several mornings walking most of our vineyards and assessing the damage. Jim Haire, our only outside Pinot Noir grower was hit the hardest. We lost about 3.5ac of clone777 pinot noir. The Dever Vineyard, a small, organically farmed cabernet vineyard in the southeast corner of the valley was also hit pretty hard. Both of our Estate vineyards are fine due to the slope of the cabernet vineyard in Rutherford, and Rafael’s (ZD’s vineyard manager) diligence in getting up at two in the morning to fire up the wind machines in Carneros. Our vineyards up Soda Canyon Rd. are all fine too (you gotta love those hillside vineyards!!). This season has been a potent reminder of how much we are at the mercy of Mother Nature in this business. Stay tuned for a late spring report on how the frost damaged vines are doing, and whether or not they attempt a comeback.

- Chris Pisani Winemaker

May 2, 2008

What’s Happening – Brave New World!

May 1, 2008