Rosemary Roast Chicken Recipe
The Partner's Blend smooth entry, structured tannin, dark berry fruit envelope the savory, buttery, salty, umami-laden Rosemary Roast Chicken.
Balsamic Braised Short Ribs paired with Sycamore Cabernet Sauvignon
This Balsamic Short Ribs recipe has been years in the making, but it wasn't until we tried it with our 2015 Sycamore Cabernet that we knew it was time to share it.
Tri-Tip Sandwiches with Cabernet Cabbage
Renowned Chef and SEASON Cookbook author Justin Wangler shares his personal grill-smoked tri-tip recipe complete with Cabernet Cabbage and Blue Cheese.
Viognier - The Most Unique Wine Grape
Freemark Abbey's Viognier is surprisingly similar in style to Viognier from the Rhône Valley, particularly in its rich, full-bodied texture, fine acidity, and exotic fruit flavors - but the similarities don't stop there.
What is Malbec?
Learn the history of this new world sensation with old world roots. From France to Argentina and back again. Plus try our secret Malbec BBQ recipe.
Part Two: Establishing the Legacy Freemark Abbey
Wait, there's a time capsule? Part two of our historical series features memories of long-time Freemark Abbey veteran, Sue Cottrell, who reminisces of the times spent with the seven partners who brought Freemark Abbey back to life in the late 60s and 70s.
Spring 2019 Newsletter
It is the dead of winter as I write this article, the vines are getting pruned and the mustard is thigh high. I'm often asked what do we do in the winter, or the so called "off season."
Part One: The Old Days of Freemark Abbey
In part one of our historical series on Freemark Abbey, we explore the beginnings of Freemark in the late 1800s when it was owned by Josephine Tychson, and later Antonio Forni, to its revival after the fall of Prohibition.
2019 Winter Newsletter
I’m not sure of the originations of this term, but we have come to know that it means an abundant crop and yes....2018 produced an abundant crop! That is fantastic news all around, it is great for the growers, great for the winery and most importantly, good news for the consumer. Not only was the crop sizable, it was extremely good quality as well.
Wine Collector Series: Rob & Mindy Albright
In our second edition of our Wine Collector Series, we're getting to know Rob and Mindy Albright — Napa Valley Cabernet enthusiasts and Freemark Abbey Wine Club Members from the up-and-coming town of Overland Park, KS.
Napa Cabernet and the Rutherford Dust
This well-respected AVA is a prized region for Napa enthusiasts, but what actually makes Rutherford Cabernet Sauvignon distinctive?
Making a Statement with Stagecoach Merlot
A storied vineyard with a rich relationship with Merlot, discover how our Stagecoach Merlot is giving the variety a new lease on life.
Wine Collector Series: Mike Rose, CEO of Mojo Media Labs
Wine Collector and Mojo Media Labs CEO Mike Rose explores his drive to constantly improve and how specific Freemark Abbey vintages remind him of obstacles he's overcome.
An Interview with Master Sommelier Thomas Price
Master Sommelier Thomas Price shares his thoughts on Ted Edwards’ 30+ years of significant winemaking achievements at Freemark Abbey.
A Peek Inside Freemark Abbey's Coveted Wine Library
How time flies. It seems like just yesterday we were adding the first bottles of the 1998 vintage to the wine library and today they are already primed for re-release.
Discovering the Best Napa Valley Vineyards
Over the last few decades, as California has developed a worldwide reputation for its wines, a handful of the best Napa Valley vineyards like Bosché and Sycamore can be credited with helping drive this phenomenon.
From Judgment of Paris to Napa Valley Wine Icon
“We were innovative back then, and we continue to be, but it’s always been about, ‘How can we make the best wine possible?’ It’s not chasing fads. Our involvement in the Judgment of Paris and the continuation of that style define who we are as a winery.” - Chris Jahns, Freemark Abbey Direct to Consumer Manager
Do You Know How to Use a Cork Puller? a.k.a. Ah-So, a.k.a. Waiter’s Fork
First, place the long “tine” between the inside of the neck and the cork. Don’t push too hard or too far, just about 3mm. Gently pull back on the long “tine” just enough to be able to position the short “tine” between the cork and the neck. In a slow side to side ‘rocking’ motion, gently push the Ah-So into the bottle, one tine at a time. Emphasis on gentle. Once the Ah-So is all the way in, hold the bottle firmly. Twist and pull all at once. The cork should easily come out.
Ted Edwards, Wine Librarian
Involved with Freemark Abbey since the 1980 harvest and named its head winemaker in 1985, Ted has enjoyed a stellar career at one of Napa Valley’s most storied properties. In addition to steering the winemaking ship all of this time, he gets to monitor his (and his predecessors’) wines’ development in the bottle. “Every so often we go through and pull open a bottle of everything,” he said. “We like to see how it’s holding up, what its qualities are and characteristics and such. So I have notes on all of these vintages.”
Library Wines... 3 Common Mistakes
If you are reading this you have become the proud owner of one of our beautiful Library Cabernet Sauvignons. To ensure a perfect fulfillment of promise please read this short guide for some ideas of what to do, what not to do and what to expect and not expect. As wine is very new to a large segment of the US population, library wine can be even more of a mystery. Hopefully the following passages will allow the mystery to vanish.