Neyers Vineyards
Reservations Closed
| Course | Pairing / Description | Wine |
|---|---|---|
| Roasted Onion & Mediterranean Vegetables |
The term ‘304’ for Neyers un-oaked Chardonnay comes from the steel industry’s designation for the food-grade stainless steel that is produced with the highest possible nickel and chromium content. The Chardonnay ‘304’ is fermented, then aged in these high-grade stainless steel tanks, and has no wood aging. It’s given extended yeast-lees contact through a pump-over system that enhances the buttery flavor, broadens the texture, and increases the stability of the wine. |
Neyers Chardonnay 304 2012 
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| Butternut squash bisque |
The 2012 harvest had the twin advantages of being both very good for quality – it was a warm, dry harvest season on the heels of a moderate summer – and for quantity. Carneros District Chardonnay comes from three vineyards planted to the ‘Shot Wente’ selection, and all three of them are in the cool, Sonoma County Carneros appellation, close to the San Francisco Bay. These Shot Wente Chardonnay grapes are smaller than normal, and as a result they have increased skin surface available to the juice. Much of the flavor of Chardonnay is in the skins, so it quite naturally works out that the wine is especially flavorful. Winemaking at Neyers is totally natural using only indigenous wild yeast for the fermentation, and does not add malolactic bacteria for the secondary fermentation. Neyers does not use additives or fining agents, never sterile filter, and they rack the Chardonnay only once, at the time of bottling. The finished wine has a rich, almost creamy texture, with a lovely aroma of grilled bread and tropical fruit |
Neyers Chardonnay Carneros 2012 
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| Spicy smoked sauagage and braised duck |
This Merlot maybe one of Neyers best ever. After a cool summer, the final stage of ripening in September with small clusters of a balanced crop showing great potential. They ferment the Merlot with the native yeast that is trapped on the skins during ripening, so the process is long and slow, normally 45 days or more of skin contact. The result is greater complexity, and a smoother wine - lower in alcohol, and more likely to stabilize naturally without need of artificial fining or filtration. The finished wine is comprised of 85% Merlot and 15% Cabernet Sauvignon, was barreled in 30% new French oak and 70% used French Oak, is dark in color and beautifully aromatic, with hints of wild cherry, crushed rock and lavender. All of the grapes are from the certified organic vineyards that surround our home in Napa's Conn Valley. Only 1185 cases were produced. “Good bright medium red. Aromas of redcurrant, cherry, tobacco leaf and fresh herbs. Sweet, round and elegantly styled, with good lift to the moderately ripe flavors of cherry, pepper and herbs. On the light side but nicely balanced and persistent." 89pts -Stephen Tanzer International Wine Cellar |
Neyers Merlot Neyers Ranch Conn Valley 2011 
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| Wine braised beef shoulder pot roast |
From 50-year-old vines grown in the sandy soils, this Del Barba vineyard boasts bright and lively blackberries, hints of mineral, herbs, and wild flowers. This 100% Zinfandel was barreled in 100% used French oak and less that 1000 cases were produced. In a recent New York Times review, Eric Asimov referred to Neyers Del Barba Zinfandel as a wine with ‘freshness, energy and balance’. He rated it among the top ten of the scores of wines he tasted for the article. In last month’s San Francisco Chronicle, Jon Bonné called the Del Barba Zinfandel ‘…an aromatic, food-loving Zinfandel style that balances brawn and finesse’, naming it one of the Top 100 wines of the year. Balance is especially important in Zinfandel, and here we retain the natural flavor of the grape. The wine remains refreshing yet loaded with flavor. |
Neyers Zinfandel Del Barba Vineyard 2011 
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| Blackberry, butter & bacon fat cobbler |
This wine shows a good amount of dark plum and dark cherry liqueur like fruit, sweet tobacco spice, black licorice and violet floral notes. A big and chewy wine on the tongue with layers of dark cherry liqueur like fruit black plum and dark licorice spice to the finish, fine tannins and a nice freshness along with pretty violet notes to the finish. Since the 2007 vintage this bottling is undeniably one of the very best Syrahs out of California. As a result of plantings from “suitcase” cuttings from France, did the Neyers Syrah program take a quantum leap in quality. The resulting wines have had lots of rustic, provocative, meaty, green peppercorn, wild herb, pan grille nuances, yet delicious, voluptuous & superbly textured. Wine lovers are often struck that it has a vibrant nose of violets and herbs, with a fascinating. Winemaker Tadeo Borchardt has been making Old Lakeville Syrah with an eye on the practices of the Old World masters. Here's a bottling of Syrah that will remind you of just how tasty wine from this northern Rhone grape can be in the hands of a savvy traditionalist. This wonderful 100% Syrah was barreled in 100% used French oak and only 126 cases were produced. 92 points –Wine Spectator. |
Neyers Syrah Lakeville 2012 
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