Hike + Wine in Glen Ellen

Looking for the perfect weekend outdoors in beautiful wine country? Plan your day in Glen Ellen with a hike at nearby Jack London State Park, and finish the day with a wine tasting or tour at Benziger. The Mercury News features our “75-minute tractor tour is perhaps the best way to learn about the property’s innovative farming practices, which includes planting a garden of plants designed to keep insects away from the vineyards.” For more recommendations, read the full article here.

Wine of the Week: Benziger Sauvignon Blanc

Benziger 2020 North Coast Sauvignon Blanc was recently selected as Wine of the Week by The Press Democrat!

Winemaker Lisa Amaroli describes, “our North Coast sauvignon blanc is really a friendly-style landing in the middle of the sauvignon blanc spectrum. It is citrusy with a hint of grass and some stone fruit in the background.”

The full feature is available here.

Eco-friendly wine feature

We are thrilled to be included in Peg Melnik’s article in The Press Democrat, “Looking for wine with a smaller carbon footprint”.

She highlights, “Benziger’s pioneering of biodynamic wines, which use a holistic, natural approach to farming,” and features our organically farmed 2018 West Rows Chardonnay in her top picks.

Read the full article here.

Cali-kale Caesar with Grilled Chicken, Avocado, and Cherry Tomatoes – Recipe by Bob Blumer

 Cali-kale Caesar with Grilled Chicken, Avocado, and Cherry Tomatoes

  • 3 garlic cloves, minced
  • 5 anchovies (or 1 heaping teaspoon anchovy paste) + 1 tablespoon anchovy oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons red wine vinegar
  • ¼ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 5 tablespoons light olive oil, or sunflower, safflower or canola oil
  • 1 egg yolk*
  • 1 large bunch Tuscan black kale (aka cavolo nero, lacinato kale, dinosaur kale), stemmed and chiffonade.
  • 1 cup fried breadcrumbs
  • ½ cup (about 2 ounces) freshly grated Parmegiano-Reggiano
  • 1 grilled chicken breast or 2 thighs, cut into bite-size pieces
  • ½ large avocado, cut into ¼-inch cubes
  • ½ cup cherry tomatoes, ideally yellow, stemmed

 

  • To a blender, add garlic, anchovy, anchovy oil, Dijon, lemon juice, Worcestershire, vinegar, salt and pepper. Purée. With the blender on, very slowly drizzle in oil. After oil is incorporated, add yolk and pulse a few times. Taste for salt, acid balance and seasonings, and adjust if desired. Reserve.
  • To a large bowl, add the kale, half of the dressing, fried bread crumbs (holding back a bit to garnish), and the Parmigiano (holding back a bit to garnish). Toss and add more dressing as needed until greens are well dressed, but not too wet. Add chicken, avocado and tomatoes. Toss again. Finish with a dusting of Parmigiano and breadcrumbs. Serve immediately.

 

* Raw eggs should not be served to anyone over 100 years old, or to anyone with a compromised immune system.

  • Cooking time < 30 minutes
  • Yield serves 2 as an entrée

 

91+ Point Scores & The Tasting Panel Magazine feature

The Tasting Panel Magazine’s June 2020 issue features an article about Benziger’s 20th anniversary of biodynamic certification. In the write-up entitled, Upfront: Soil Under the Nails, writer David Gadd describes Chris Benziger’s story of how the family was able to transition the “estate from conventional grape monoculture to a sustainable, organic, and Biodynamic farm that is now a vibrant ecosystem” occupied by vines, flowers, vegetable gardens, animals and insects. He goes on to explain how Chris’ ever-changing role at the winery has contributed greatly to the brand’s success.

Additionally, the Benziger Sonoma County portfolio of wines received 91+ points from the publication.

Benziger Family Winery 2018 Sauvignon Blanc, North Coast 91 points
A clean, crisp, and lively white, with a bouquet of grapefruit and freshly mowed grass that’s fol- lowed by flavors
of pineapple, gardenia, and honeyed cashew as well as floral, fragrant notes of white tea leaves. High- toned acidity and a line of minerality offer a salty finish of stone fruit.

Benziger Family Winery 2017 Chardonnay, Sonoma County 93 points
A refresh-ingly modern take on Chardonnay. The aromas are sensuous but bright, with MacIntosh apple and lemon ice leading the way. On the palate, the wine is a floral beauty, with apricot nectar and skin defining a slightly fleshy textural experience. Jasmine and lemon pepper leave a kiss on the finish.


Benziger Family Winery 2018 Pinot Noir, Monterey County 92 points

A perfume of wild strawberry and red cherry is equally perky and earthy. Rose petal and cinnamon stick are swathed in creamy red berries. The wine finishes with mocha and sweet, freshly tilled soil.

Benziger Family Winery 2017 Merlot, Sonoma County 91 points
The nose is expressively ripe, with plum, spiced heather, and a trace of new oak. White-peppered black cherry and a touch of cocoa line the palate. Silky tannins and fine acidity run through a brambly cranberry finish.

Benziger Family Winery 2017 Cabernet Sauvignon, Sonoma County 93 points
A focused aroma of cinnamon and oak accents ripe plum in this approachable, incredibly great value red, which is sumptuous, bright, and sleek on the palate. Spiced blue fruit melds with supple tannins for easy drinking; balanced acidity offers superb food-pairing abilities.