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:

1. In a saucepan, combine arrowroot or cornstarch, salt and brown sugar.
2. Whisk in sherry, almond extract, cherry juice and lemon juice. Stir over low heat for about 10 minutes until mixture thickens.
3. 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.
4. Remove the sherry/cherry juice mixture and whisk in 2 tablespoons of butter.
5. Once the cherries in the pot have slightly thickened, add the sherry mixture and stir to combine.

Assembly:

1. Preheat the oven to 400 degrees.
2. Roll out one of the cooled dough balls flat and fit it into a buttered 9 inch pie pan.
3. Spread out the cherry filling into the pastry.
4. 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.
5. Brush egg white over the dough lattice.
6. 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.

Wine Country Personality: Chris Pisani

What do you get when you mix Brooklyn attitude with Napa style? The answer is some great tasting wine. Chris Pisani, Winemaker for ZD Wines, is a rare combination of east coast street smart and California cool. Growing up in a big Italian family, Chris learned to appreciate the very things that make Napa so memorable: great food, wine and company. This real-world education made him a perfect fit at ZD Wines where family is the cornerstone of the winery's values, and great wine and food fall close behind. During his formative years, Chris studied chemistry in college while spending time with his now-wife, Ina, whose father happened to make wines out of their house in Newburgh, New York. Chris watched, learned, experimented and soon he was hooked. The seed was planted and before long, Chris and Ina were moving to California for a taste of life in the wine country.

To make ends meet when they first arrived, Chris took a job at an environmental consulting firm. Shortly afterwards he followed the path of some of Napa's most renowned winemakers and attended UC Davis to study viticulture and enology. It was here that Chris fell headfirst into the world of winemaking and started down the path that would lead him to ZD.

Robert deLeuze, CEO/Winemaster for ZD Wines, was attending a job fair at UC Davis to potentially meet his next Assistant Winemaker and Chris was eager for the opportunity. They met, talked, had an instant rapport and soon Chris was joining the ZD team. When asked what made Chris stand out amid all of the other hungry soon-to-be winemakers, Robert deLeuze stated that, "Chris is an articulate, well-educated, charming man with an infectious passion for his work. He brings a wealth of knowledge to ZD, making wines (which can often be intimidating) accessible and fun."

Beginning in 1996 as an enologist, Chris quickly took on the role of Assistant Winemaker in 1998, working closely with Robert to understand the tradition and techniques that make up the ZD style. Three years later, Chris was in for another surprise when Robert deLeuze announced that after fifteen years as Winemaker he was stepping back from his role to spend more time on the management of the winery. Chris, in turn, would take over as Winemaker.

Five short years after joining the winery, Chris was responsible for producing ZD's signature-style well balanced, fruit-driven Chardonnays; intense, flavorful Pinot Noirs; and opulent, rich Cabernet Sauvignons. "It is important to maintain the commitment to quality that makes ZD Wines so unique," claims Chris. "As a family owned and operated business it is rare to see that level of commitment and I feel such a sense of pride knowing that the wines we produce are crafted from the best possible grapes, with an attention to winemaking that comes from ZD's 40 years of history and experience. When creating a wine, we create it with the customer in mind, with our fans in mind, not the critics. By enjoying our wines, they are sharing in our history, in our heart, and in the passion that we put forth every day. It's why we do what we do."

After thirteen years, ZD Wines is still thrilled to have Chris on board, helping to produce the wines that have garnered recognition in the spirit that drives our time-honored traditions.

To learn more about Chris and ZD's winemaking process, schedule a private tour and tasting with him for a one-of-a-kind experience.

Tours: By Appointment Only. CLICK HERE to learn more.

ZD Wines
8383 Silverado Trail
Rutherford, CA 94558
www.zdwines.com

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

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

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

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

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.

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.

Wine, Women & Shoe-less

“Hello. My name is Teresa, and I have Shoe Insecurities.” That should've been my opening line at this weekend’s Wine, Women & Shoes Auction held in Sarasota, FL. The weekend consisted of almost 500 women attending wine and shoe pairings, wine tastings, a fashion show, and wine dinners in beautiful homes along the coast. All the festivities benefited a wonderful local charity, Forty Carrots.

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

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

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

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!

Brett deLeuze
President / Partner

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 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 40th Harvest this fall... does that make us an 'unofficial historical landmark' also?

Kendra Gillette

Regional Sales Manager