B.R. Cohn Harvest 2007

TOM MONTGOMERY, WINEMAKER

Harvest was early, very early. We watched sugar levels soar in the late August heat and because of our early ripening micro-climate at Olive Hill Estate Vineyards we were able to dodge early October rains. Even with all of Mother Natures' challenges, we managed to bring in beautifully concentrated fruit with intense flavors and aromas. The high quality of this vintage was the result of lower yields in most of our Olive Hill Estate Vineyards. Our stepped up visits and close attention working with our contracted vineyards by my assistant winemaker, Blaine Brazil, the ever watchful enologist, Gery Swallow, and myself, helped them deliver very high quality fruit to B.R. Cohn Winery at the optimum time. This is what it takes in a year full of natures' tricks; driving from one vineyard to the next, repeatedly. We constantly sample berries and walk the vineyards checking crop levels, ripeness, vine stress and soil moisture (or lack of it due to a very dry winter). This is what makes the B.R. Cohn Olive Hill Estate Cabernet, the Russian River Valley Pinot Noir, Carneros Chardonnay and Mendocino County Silver Label Cabernet and other varieties consistently high quality vintage to vintage. In the cellar, we're fortunate to have an experienced cellar master Alex Lopez, and our veteran cellar workers Trino and Alberto with whom I trust to take gentle and absolute care in handling each of our new wines.

Both Bruce Cohn and I are very dedicated to working with only the best vineyard appellations known for each specific varietals. Most of our growers have now been with us for many vintages. This gives you a consistent source of fine B.R. Cohn wines every year.

The 2007 harvest is now completed and the Cabernet leaves have changed to red, yellow, and orange, a signal that the winter season is beginning at B.R. Cohn Olive Hill Estate Vineyards. We harvested the last ripening vineyards the day before the first big rain. This long growing season (Sept 8 - Oct 11) gave us wine with beautifully mature flavors and aromas. Now the wines have completed fermentation, and have been placed into a variety of French Oak barrels and the long aging process has begun.

We all look forward to this new vintage of rich concentrated wines which we take pride in producing and we hope you enjoy them as much as we enjoy making them for you.

Tom Montgomery, Winemaker

Sip, Savor, and Shop

NOVEMBER 15, 2007 EVENT

Holiday shopping just got a whole lot easier and a lot more fun. Back by popular demand, on Thursday, November 15, 2007, until 8:00 pm, the B.R. Cohn Winery Gourmet Shop and Tasting Room will kick off the holidays with Sip, Savor and Shop.

To tickle your taste buds, the full line of B.R. Cohn olive oils, specialty vinegars, B.R. Cohn label, olive tapenade, spice meat rub and mustard will be available for tasting along with a wonderful array of cheeses paired with B.R. Cohn wines. The Gourmet Shop also carries a wide variety of other gourmet food products as well. The helpful staff will be waiting to help shoppers pick that “perfect gift.” There are also cookbooks, kitchen gadgets and spices for your favorite cook along with BBQ toys for the master griller. Gift givers will also find a stunning line of jewelry handcrafted by Marin artist, Carmen Q and collars, cookies, and dishes for Fido.

For all those Doobie Brothers fans you can't miss with the 2004 Doobie Red ($96). This is a collectable package of three bottles. Each bottle has one of the Doobie Brothers album covers, Livin' on the Fault Line, Best of the Doobies, and Minute by Minute as the label. This special wine, commemorating over three decades of music from the Doobie Brothers and their longtime manager, Bruce Cohn, is a welcome addition to the collection of any wine-loving Doobie Brothers fan. A portion of the proceeds is donated to the National Veterans Foundation.

Consider a gift of 2005 Moose's Red ($40), a North Coast blend named for Bruce Cohn's dog Moose. There will be a raffle for a Moose’s Gift Basket that includes a bottle of Moose’s Red and other canine goodies.

Once you have shopped yourself silly, the staff will help put together your selections into holiday gift baskets to take with you or ship to that someone special. A good shopper should be rewarded so a pairing of chocolate truffle with B.R. Cohn Cabernet is the perfect way to end the day. These new releases are limited so hurry up to B.R. Cohn Winery.

What's New?

B.R. Cohn Unfiltered California Extra Virgin Olive Oil

This wonderful oil is unfiltered to capture all of the delicious Mission olive flavors. This oil is full-bodied and buttery smooth on the palate.

• Great as a bread dipper with a crusty Italian or French loaf
• Drizzle over sautéed spinach or grilled vegetables
• Substitute for butter on potatoes and toss with fresh herbs
• Drizzle on soups, stews, salads & pasta dishes for added flavor

Click to Purchase

Roasted Root Vegetable Medley

THANKSGIVING DINNER RECIPE

The Thanksgiving table presents the ultimate in food and wine pairing challenges. With such an abundance of flavors, how do you choose? Since the turkey does not usually stand alone, you may want to pour more than one style of wine at the table. If you're planning to pour one white and one red, go for the very versatile Sauvignon Blanc and Pinot Noir. For something a little different, serve a dry Rosé.

• 8 to 12 slender carrots, peeled and trimmed
• 8 to 12 baby turnips, peeled
• 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
• 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
• 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
• 1 or 2 large beets, peeled and cut into thick wedges
• 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
• 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
• 1 whole head garlic, separated into cloves, unpeeled
• 2 or 3 sprigs fresh rosemary, sage, or thyme
• Salt
• Freshly ground black pepper
• B.R. Cohn Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables fro m their baking dish or transfer them to a platter to accompany a roasted main course.

We invite you to visit our scenic winery at the Olive Hill Estate located in the heart of Sonoma Valley to enjoy our fine wines, olive oils and hospitality.