April Wrap-Up: We Were on TV!

May 2, 2025

We are pleased to share that our 2021 Estate Cabernet Sauvignon was awarded a Gold Medal and 92 point rating at The Press Democrat’s North Coast Wine Challenge! This competition highlights the best wines produced from Northern California’s prestigious North Coast Wine Region, arguably the finest wine producing region in the world.

PURCHASE THE 2021 CABERNET

WHAT’S HAPPENING IN THE VINEYARD…

Bud Break!

The most magical time of the year.

Bud Break began in the Vineyard in early April! Bud Break is the first stage of the grapevine’s annual growth cycle when the first buds on the vine begin to open and new shoots emerge.

This is one of the MOST exciting times of the year as it signals the start of the new growing season and sets the stage for the remainder of the year. The vines have awakened from their winter slumber and spring has arrived!

WHAT ELSE IS GOING ON…

We were on TV! The Destination Channel featured Adruni Vineyards as a vacation rental option for the premier episode of their new series Staycation: Wine & Dine.

You can view our segment by clicking here:

STAYCATION

EVENTS

PASSPORT DRY CREEK VALLEY

California’s friendliest wine festival was held April 25-27. This extravaganza of wine tasting is put on by the Dry Creek Valley Growers Association and features 25+ wineries per day who open their doors for delicious pairings of award-winning wines with bites from local chefs. Adruni was featured at the Friday night Twighlight Welcome Party at Bacchus Landing. This event focused on micro-wineries like us.

FROM OUR HOUSE TO YOURS: RECIPE OF THE MONTH

Beef Chuck Roast

This recipe comes from the kitchen of Barbara Baugh, our wonderful Vineyard Concierge. The secret ingredient is none other than our Cabernet Sauvignon!

ORDER WINE FOR THIS RECIPE HERE

INGREDIENTS:

  • 2-3 lb Chuck Roast
  • 1/2 cup Beef broth
  • 1/4 cup Adruni Vineyards Cabernet
  • 3-4 cloves of garlic
  • 1-2 med onions
  • 4-5 Potatoes
  • 3-4 Carrots
  • 1-2 Bay Leaves
  • 2-3 Sprigs each of Rosemary and thyme
  • Salt & Pepper
  • Adruni Vineyards Estate Olive Oil
  1. Preheat oven to 350 F
  2. Dredge the roast in flour and salt and pepper.
  3. Sear the roast in olive oil on all sides in a pan
  4. Place roast in a Dutch oven add onions and garlic, herbs, Carrots, potatoes, add 1 cup beef broth, a splash of Adruni cabernet. Cover with a lid.
  5. Place the roast in the oven and cook for 2-3 hours or until the internal temperature 145-160  
  6. Remove from the oven and let rest for 10-15 min.

Serves 6

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