November 7, 2025
Harvest!
AKA: The most important day of the year.
Harvest occurred at the very end of September and beginning of October for us this year. The crew started picking at 3AM and worked tirelessly under the moonlight, carefully hand-picking our crop. Harvesting at night keeps the fruit cool, which preserves its delicate aromas and flavors. It is both a tradition and a necessity.
Events!
The release party for our newest wine, The Argument, was held October 10th at Piecemeal Farm in Wauconda, IL. Everyone loved the wine and we all had a blast.
Meanwhile, in California…
We were thrilled to be awarded a Double Gold Medal at the Annual Sonoma County Harvest Fair! Since we could not attend, our lovely friend Brittani Quinones poured for us!
We also poured samples at the Barrington Bourbon Fest benefiting Special Operations Care Fund for active military and veterans. It was perfect Midwest fall weather and a wonderful event.
Pairing of the Month
Recipe: Autumn Salad
Our Favorite Fall Salad comes from the kitchen of James & Caitin Kholamian, who also just happened to have their first baby on September 3rd! Garo & Nancy over the moon for their first grandson. Welcome Owen and congrats to James & Caitlin!
This salad features a delicious combination of vibrant seasonal ingredients. You can debate if red or white pairs better with salad, but we think our new Cabernet blend, The Argument, is the way to go!
Salad Ingredients:
- 1 tablespoon olive oil
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- fine sea salt and freshly-ground black pepper
- 5 ounces arugula or baby kale
- 1 avocado, thinly sliced
- 1/2 cup crumbled goat cheese (or feta or blue cheese)
- 1/2 cup chopped pecans, lightly toasted
- 1/3 cup dried cranberries
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
To Make the Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
To Roast the Potatoes: Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges. Remove from the oven and set aside.
To Assemble the Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!
Join the Club.
Do you like perks?
Join our Wine Club and have first access to our wines & events and receive discounts on bottles, stays at the vineyard and more.
