Schweiger Vineyards News

Schweiger Vineyards will be at The Ritz-Carlton, Half Moon Bay all of June!

Gretchen — Thu, 30 May 2013 21:18:39 +0000

The Schweiger Family is excited to announce our new partnership with The Ritz-Carlton, Half Moon Bay!

For the month of June, we will be pouring Schweiger wines in the hotel lobby on Fridays from 2:00-4:00 p.m. We’ll also be at ENO Wine Bar each Friday and Saturday from 4:00-6:00 p.m. sharing stories and mingling with guests.

If you’re in the area - please stop by the hotel and say hello!

Schedule:

May 31 - June 2: James Eyer, General Manager
June 7 - 9: Diana Schweiger Isdahl, Sales Director
June 14- 16: Fred & Sally Schweiger
June 21 - 23: Carly Shepherd, Marketing & PR
June 28-30: Andrew Schweiger, Winemaker

Auction Napa Valley 2013 - Let the bidding begin!

Gretchen — Wed, 29 May 2013 21:02:29 +0000

Auction week has arrived once again and the hustle and bustle in the valley is at an all time high! Even up here on the mountain, where our pace is a little slower, the energy is in full swing! We are so excited to be a part of Auction Napa Valley once again and are welcoming back Rob Wilson, Executive Chef at the Montage Resort Laguna Beach to prepare a beautiful 5 course meal for the Vintner’s Dinner on Friday evening, paired with none other than Schweiger wines. We will also be participating in the E-Auction and have a live lot for a 9L (Salmanazar) of our 2007 Cabernet Sauvignon as well as a private tour and tasting for 4 people.

Cheers to a successful Auction Week! Let the festivities begin!

The 2008 Cabernet Sauvignon has been released!

Gretchen — Thu, 28 Feb 2013 19:53:29 +0000

It’s always an exciting time at the winery when we officially release a new vintage, and we are even more excited that it is a release of our flagship varietal, Cabernet Sauvignon.

Our Winemaker Andy Schweiger would describe the 2008 growing season as a rollercoaster of ups and downs. An early, dry spring brought on an early budbreak, which could have led to an earlier than normal harvest; however mother nature kept the spring and summer temperatures very mild which contributed a longer hangtime. The longer hangtime created very intense and flavorful fruit and our dry farming techniques led to greater water stress and thus a lower yield of fruit come harvest time. The loss in yield proved to be a tremendous boon in the overall quality of fruit that year, elevating our typical intense flavors and colors to a new level. To help round out the wine, we have continued our traditional extended barrel aging program; allowing this Cabernet to age in french oak a total of 33 months. This is not to give the wine more oak or vanilla characteristics, but to give the wine more time in the micro-aerative environment of the barrel to enhance tannin polymerization.

This Cabernet Sauvignon is best when served at room temperature and can be enjoyed now or aged an additional 15 - 17 years in the proper cellar conditions. It is mighty tasty with roast lamb, prime rib, or even duck. Cheers!

To purchase, please visit find the 2008 Cabernet here in our online store, or give us a call at the winery: 707-963-4882