Stockwell Cellars

1st Quarter Wine Club

2014 Sauvignon Blanc

These Sauvignon Blanc grapes are sourced from Riverstar Vineyards in Paso Robles. Fermented and aged in a stainless steel for 8 months.

Alcohol 13.7%

90 cases produced

A delightful white wine that opens with the scent of tropical fruit, daffodils, and lemongrass. Strong expressions of ruby grapefruit and clover honey give way to a crisp finish reminiscent of quince, green apple, and butterscotch. Always a crowed-pleaser, consider pairing this wine with clams and linguini, or simply enjoy a glass or two with friends on a beautiful day.

Ahi Tuna Appetizer


  • 3/4 pound sashimi grade tuna steak, diced
  • 1/2 cup diced cucumber
  • 1 avocado diced
  • 1 1/2 tsp red pepper flakes
  • 1 Tbsp sesame seeds
  • 1 1/2 tsp lemon juice
  • 2 tsp sesame oil
  • 1/2 cup soy sauce
  1. In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve on a Pringles potato chip.

2011 Cabernet Sauvignon

These Cabernet grapes are sourced from Riverstar Vineyards located in Paso Robles. Aged in a combination of new and neutral American and French oak barrels for 24 months.

Alcohol 14%

100 cases produced

This a luscious Cabernet, that opens with hints of hibiscus, lemongrass, and vanilla on the nose. In the mouth, expressions of boysenberry, olallieberry, and red currant are balanced by noticeable undertones of cigar box, cinnamon, and dark chocolate. This is a well-layered, complex wine with an incredibly long finish. This wine is ready to be enjoyed now, but has the structure necessary for cellaring.

Chocolate Soufflé            Serves 4


  • 6 Tbsp unsalted butter
  • 4 oz. semi-sweet chocolate
  • 1/4 cup sugar
  • 1 3/4 Tbsp cornstarch
  • 2 eggs plus 2 egg yolks
  1. In a sauce pan over low heat, melt butter and chocolate together. Set aside.
  2. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator for at least 6 hours.
  3. Preheat over to 400 degrees. Line 4 metal ring molds with greased parchment paper. Line baking sheet with parchment paper and set on the sheet. Scoop the mixture into the molds about two-thirds full, making sure that the molds are not leaking.
  4. Bake on the top rack of over for 20 minutes. Remove from the oven. Slide a metal spatula underneath the mold and gently transfer to serving plate and remove the mold with tongs.
  5. Serve immediately. I like to sprinkle with a little sea salt, a dollop of créme fraîche, and fresh berries.

2nd Quarter Wine Club

2013 Chardonnay

These Chardonnay grapes are a Mt. Eden clone sourced from Regan Vineyard in the Santa Cruz Mountains. Fermented and aged in a combination of new and neutral American oak barrels for 24 months.

Alcohol 13.8%

75 cases produced

This white wine opens with the scent of butterscotch and banana in the glass. Expressions of coconut, touch of mango and baked bread greet you on the palate. This wine shouts “welcome to summer!”. Barrel fermentation and lees aging process contribute to this wine’s complexity and body.

Thai Coconut Red Curry            Serves 4


  • 2 Tbsp red curry paste
  • 1 (15 oz ) cans coconut milk
  • 1/4 cup fresh basil
  • 1/4 cup bamboo shoot
  • 2-3 tsp fish sauce
  • 2 Tbsp brown sugar
  • 1/3 cup chicken stock
  • 1/2 cup mushroom
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 onion
  • 2 chicken breast
  • 10 oz brown rice
  1. In a medium saucepan combine 1/2 to 2 Tbsp Red Curry paste with one can of coconut milk.
  2. Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shiitake). Simmer for 10 to 15 minutes.
  3. While you are simmering -- sauté the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
  4. Place sautéed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

2012 Sangiovese

This is the first of our Casa del Herrero (house of the blacksmith) wines to be released…many more to come! These grapes are sourced from Machado Family Vineyards located in Morgan Hill. Aged in neutral American oak barrels for 24 months.

Alcohol 14%

125 cases produced

Right away, this wine introduces itself with a bouquet of hibiscus nectar and rose water. On the palate, this Sangiovese moves into powerful expressions of cherry and strawberry-rhubarb. The finish offers subtle characteristics of vanilla, cinnamon, and clove. This is a bright, light bodied wine with high acidity and low tannin. A foodfriendly red, that pairs well with any of your favorite Italian foods.

Panzanella Salad


  • 6 cups day old Italian bread, torn into bitesize pieces
  • 1/4 cup olive oil
  • 3 cloves of garlic, minced
  • 2 Tbsp balsamic vinegar
  • 4 medium tomatoes, cut into wedges
  • 3/4 sliced red onion
  • 10 basil leaves
  • 1/2 cup pitted & halved green olives
  • 1 cup fresh mozzarella, cut bite-size piece
  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool a bit.
  3. While the bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes.

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