We are absolutely thrilled that Knights Bridge Sauvignon Blanc was featured in a recent issue of Food & Wine! Coming on the heels of recognition from James Suckling and Decanter, we’re so grateful for the acknowledgment of our efforts in the vineyard and cellar and are excited to share this perfect wine and recipe pairing with you. Click on the video link above to follow along with Estate Chef Richard as he prepares Food & Wine’s Lemon-Tarragon Shrimp Scampi with Orzo, perfect for summer!
I was born and raised in Huntington Beach down in Orange County, California. Now I call Napa Valley my home, and I currently reside in Calistoga.
There was always wine around the house, but it was more of a complement to the food being served or gatherings going on when I was growing up—it was never a focal point of my upbringing. I eventually stumbled upon the world of wine while I was looking for an elective class during football season my freshman year of college. I found “Introduction to Winemaking” and, while it was not easy, it did open up my eyes to the possibility of a career in wine.
The vineyard is such a unique piece of land in such a special location. We have five different soil types, a climb of about 1,200 feet in elevation, six different directional sun exposures, and numerous microclimates throughout the vineyard. All of these factors combined produce distinctive characteristics from the different blocks, clones, and varieties in our vineyard and make for personality-driven wines. The winemaking and viticultural work we do to bring the best out of each of the distinguished, individualistic blocks throughout the property is enthralling.
As a mentor with The Roots Fund, I have helped my two mentees navigate the wine industry as they are starting their career as African Americans in wine production. I’ve also had the opportunity to participate in panel discussions focused on inclusion and diversity within the wine industry through Napa Valley Vintners. Knights Bridge is part of the African American Association of Vintners which supports and cultivates the presence of African Americans within the wine industry. All of these organizations are part of the greater mission to make the wine industry a more diverse and inclusive industry, and I am just grateful to represent, support, and be a part of the necessary betterment of wine.
All of these organizations are bringing more opportunities to an underrepresented, minority group within the wine industry. They provide coaching, opportunities, scholarships, and grants to make these professional pathways less convoluted and more easily accessible for those who are interested and working hard towards breaking into the industry. I personally have benefited greatly from these organizations and received a scholarship through AAAV. I am currently pursuing my Executive MBA in Wine through Sonoma State University, which will allow me to continue down the path of promoting and cultivating more diversity within this industry.
We just completed the second phase of development within the winery to account for the additional tonnage we are expecting from the new vineyard acquisition. We have gotten more tanks and will get the chance to experiment with more barrels and winemaking techniques as we start to bring in these new blocks. It gives us a chance to look at what we have been doing with a new perspective and consider new ideas.
I have been, and always will be, a huge fan of our Cabernet Franc. I love sampling it in the vineyard and always have a soft spot for tasting it through fermentation and aging. It is such a small block and only produces a few barrels, but continues to be one of my favorites year after year. Watching over all the replants we are doing in the vineyard has been really captivating. I am looking forward to working with some of the new clones of Cabernet Sauvignon and Sauvignon Blanc when they are producing fruit the vintage after this.
Diligent, pragmatic, and geocentric. I don’t know if there is a single word that summarizes my philosophy as it is dynamic and always developing. It is centered around an emphasis on the place in which the wine is grown—studying and leveraging the different factors of terroir to craft the most engaging and representative example of wine from the vineyard is where it starts. Then it’s more about retaining the natural excellence which the wine already possesses versus trying to create and manipulate. Putting an emphasis on quality early on in the vineyard and through the farming allows wines to be great once they come into the winery.
This is a very versatile sauce that can accompany grilled tri tip, grilled chicken thighs, grilled salmon, or even on portabella mushrooms for a grilled vegetarian dish. The robust, fresh and earthy flavors are a perfect pairing for Knights Bridge Cabernet Sauvignon.
Yield: 2 cups
Combine the parsley, oregano, cilantro, shallots, garlic, and serrano pepper. Add the salt, pepper and smoked paprika then stir in the extra virgin olive oil and red wine vinegar.
Use immediately or store in an airtight container in the refrigerator for up to two weeks; bring to room temperature before using.
Rafa’s father introduced him to the wine industry. He discovered his love of wine through a bottle of California Merlot.
I was born in Mexico, Churintzio in Michoacan, but came to the United States when I was about a month old. I have lived in Calistoga ever since.
My father was in the wine industry, he worked as a Field Hand/Truck Driver for Beringer at their Knights Valley vineyard prior to his retirement in 2012. When I finished high school I looked to the wine industry as an opportunity to launch my career. My first wine epiphany was a $5 bottle of 2007 Stone Cellars California Merlot. My dad had a case in the back of our pantry and I opened a bottle in 2015. I remember I tasted the wine at our kitchen table, laughed and thought, “This wine has no business tasting like this!” It was the best $5 bottle of wine I’ve ever had.
My first job in the wine industry was working as a Logistics Coordinator for Grgich Hills Estate in Rutherford. I joined the production team at Knights Bridge in July 2022.
The property is immaculate, so it’s difficult to choose just one space. The entire property has a lot to offer. I love the tranquil overlook above the Cabernet in Block 14. It takes effort and a steep hike to reach the top, but once you’re there, you’re rewarded with the most amazing view of Knights Valley.
What sets Knights Bridge apart is our natural connection to the vineyard. The team respects the vineyard and strives to bring out the truest expression of what the estate has to offer. Great wine begins in the vineyard, and through our sustainable and organic farming practices we craft wines with personality that echo our passion and love of the estate.
I’m excited for the Cabernet from Block 15.
The Knights Valley winter has really surprised me this year. It’s been a wet winter and we had a record snow fall blanket the valley floor and cover the entire mountain range for the first time in my lifetime. The cooler temperatures pushed back budbreak a few weeks, which is nice to see because we’ve had warm winters over the last few years and the vines have been accustomed to budding during the last few days of March. Prior to that, March budbreak was almost unheard of, but it has been a common recurrence over the last five years. It’s nice to take a step back and slow things down a little. The season is shaping up beautifully so far. The ground is saturated with water, so I don’t foresee the vines being too stressed. I look forward to a continued healthy growing season.
This year we’re receiving five new stainless-steel tanks equipped with automatic pump-over devices to help us achieve the desired extraction and maceration. We’re always working to perfect our procedures and learn from previous vintages to continue making wine that best represents our estate vineyard.
A classic Old Fashioned.
One of our favorite KB late summer traditions is fresh Estate Meyer Lemon Curd prepared by Chef Richard in our Knights Valley estate kitchen. Made from sweet and seasonal Meyer lemons, enjoy this Knights Bridge homemade curd on scones, with berries and whipped cream, or straight from the jar.
Serves: 4
Beat yolks and sugar until well blended, stir in lemon juice, butter, and salt. Cook over medium-low heat or double boiler, stirring constantly, until curd coats the back of a spoon, 196 degrees. Strain through a wire-mesh sieve, add lemon zest. Place plastic wrap directly on surface and cool in refrigerator
The Honorable Sidney Barthwell, Jr. Scholarship Fund at Cranbrook School and Harvard Law School currently provides needs based financial support for three academically gifted, underrepresented scholars. These students from an under-resourced community receive four years of tuition, room, and board at Cranbrook. All three scholarship recipients demonstrate my friend Sid’s passion for education, leadership, community, social justice, and equity.
Together and through this Fund, we change individual lives while improving the institutions we care about by bending the arc toward equity, equality, and justice for all – a promise Sidney believed in deeply.
Learn more about our work by visiting honorablebarthwellscholars.org.
Serves: 6
Prep time: 30 minutes
Cook time: 2 hours
The Ratatouille can be made a day ahead and then warmed up just before adding the eggs. Enjoy this homey fresh-from-the-garden vegetarian dish with the bright and earthy KB by Knights Bridge Red Blend.
This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse.
Adjust oven rack to middle position and heat oven to 400° F. Heat olive oil in large Dutch oven over medium heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and bake, uncovered, until vegetables are very tender and beginning to caramelize, 45 minutes.
Remove pot from oven and stir in zucchini, squash, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven for another 45 minutes. Remove, discard bay leaf and bouquet garni, if using, stir in 1 tablespoon basil and sherry vinegar. Transfer Ratatouille to large, flat pie, casserole or tart dish. Make 6 small indentations with the back of a spoon and carefully crack the eggs into each. Return to oven for about 7 minutes, until eggs are just set. Remove from oven, sprinkle with remaining 1 tablespoon basil and parmesan. Season with salt and pepper to taste and serve alongside bread sliced, brushed with olive oil, and toasted plus a light salad of garden greens, cucumbers, olive oil and balsamic vinegar.