Hawk & Horse Blog
We are absolutely thrilled to announce that Hawk and Horse Vineyards has the honor to have been selected for the wine list at The Fish Market, Top of the Market, downtown San Diego. This iconic restaurant serves some of the most succulent fresh seafood dishes - in a beautiful setting with spectacular views of San Diego Bay.
The 2008 Cabernet Sauvignon is featured on the upstairs wine list but everyone is more than welcome to enjoy Hawk and Horse Vineyards wine anywhere in the building: The Front Oyster Bar, Sushi Bar, Bar Deck... Wine Director, Anne Estrada's, suggested pairing: "I think a truly brilliant pairing would be our local harpooned swordfish, the best San Diego has to offer. Moist, firm and juicy, we are currently serving it at Top of the Market with a port demi, herb spaetzel and roasted brussel sprouts, yum! We also have great cuts of meat and surf and turf!"
The 2008 Cabernet Sauvignon was rated 94-points by The Tasting Panel Magazine and was the winner of the Gold Medal at the Critic's Challenge International Wine Competition/Wine and Roses in San Diego. So treat yourself to this award-winning wine at one of San Diego's finest eateries!!!
Of course we love it when we receive a fabulous review, but it is especially gratifying when the wine is tasted blind. This means that the person sampling the wine did not know what he or she was trying until after the review was complete. Taylor Eason sampled our 2008 Cabernet Sauvignon in this manner and the following link will take you directly to her thoughtful review: Taylor Eason's Review
Our thanks to Ms. Eason!
Guest Blogger: Autumn Turley
“Come for a great meal, leave with an unforgettable experience.”
This is how the evening was advertised– and it is just how we felt when we left.
Last Saturday my mother, Tracey Hawkins, founding partner at Hawk and Horse Vineyards, drove down from Lower Lake to San Francisco where we attended a dinner with The Stag Dining Group. The Stags host clandestine dinners at various locations around the Bay Area. This dinner was hosted in partnership with The Bold Italic, a publication based out of San Francisco highlighting urban living and city culture. The theme of the evening’s dinner was “Microhood By Design” and was a bringing together of people from the Hayes Valley neighborhood – and beyond - to meet and gather and share – food, wine and experiences. (Full disclosure: I do not drink alcohol – I know, odd for the daughter of a vintner - so mom will chime in on the cocktail and wine pairings.)
The event featured local chefs Jordan Grosser and Ted Fleury, a wine selection from, Two Mile, a winery based out of Oakland, and guest speakers Douglas Burnham of the Envelope A+D Architecture Firm and interior designer Kelly Malone.
The dinner was hosted at the headquarters of The Bold Italic. Kelly Malone has converted the space into a two-story art gallery, gathering place and office. The space was eclectic, fun and open. It featured creative work and designs by local artists including live plants nailed to the walls, stools made out of recycled wood that Malone created herself using a chainsaw, and chairs that looked like they came out of a movie theatre. Alongside Kelly’s work was an installation by Douglas Burnham highlighting an architecture project he is working on called The Proxy Project. We got to see blueprints for plans to convert the Hayes Valley Green into a space for commerce, dining, art, gardening and other community-based uses.
The evening began with casual cocktails by Cocktail Lab – an exotic rum punch, delicious!!!. We had the opportunity to wander around the space, meet new people, check out the original eclectic urban art and the recently designed space, and browse through the latest publication by The Bold Italic. After cocktails, everyone was called to be seated in two rows of long tables, seating somewhere between 80 – 100 people – a large crowd yet a most intimate experience! My mom and I ended up sitting across from each other, she next to an Ob/Gyn doctor and I next to a graphic artist who had come with a small group of other women. An evening of lively and enriching conversation punctuated by introductions to our food courses, wine pairings and speakers ensued.
Once everyone was seated, the first course was served – a small salad featuring fresh greens, vegetables and goat cheese. My mom and I agreed that it was the best goat cheese we had ever tasted. The salad was paired with our first wine of the evening: Two Mile Dry Riesling. The wine was bright, crisp and clean with acidity and a slight citrus note which complemented the sweet oiliness of the cheese and light dressing of the salad beautifully.
The second course was “Green Gazpacho” with fresh bits of shrimp and clams highlighted by citrus undertones. Paired with Two Mile 2007 Central Coast Viognier, this course was refreshing and nourishing after the hot day – and a perfect transition from the salad to the next course - miso glazed duck breast.
This third course featured tender slices of miso glazed duck breast garnished with beautiful dark purple carrots, black trumpet mushrooms, and fava beans on top of a pureed carrot sauce. The textures of the different foods complemented each other well, as did the natural sweetness of the carrots with the mild saltiness of the duck. Two Mile 2007 Sangiovese Grosso, with earthy, mushroom notes, played off the richness of the duck, making an intriguing play of flavors and textures.
The main course was roasted pork belly with amaranth and asparagus. Again, the textures of all the foods were a beautiful combination; the rich tenderness of the pork with the graininess of the amaranth and the asparagus cooked to just the right consistency – not too crunchy or too squishy. Paired with Two Mile 2008 Founders Rock Red Blend – hearty yet balanced with notes of cocoa, deep black cherry and white pepper spice – this course was indeed a crescendo to the meal!
Desert was yuzu curd with fresh strawberries, sorbet, and a sprig of tarragon. The presentation was quite artful. I really like the idea of pairing dessert with fresh herbs. Served with the final wine of the evening, Two Mile NV Blanc de Noirs, the dessert was light, spritely and revitalizing.
The food was gorgeous; the environment was thought-provoking, and the people very warm and friendly. I enjoyed being in a new environment and seeing elements of San Francisco that I had never experienced before.
Mom and I both agree that The Bold Italic and Stag Dining Group’s emphasis on aesthetics won the night. “We know if something looks good you’ll feel good about it, so everything we present together is as much of a feast for your eyes as it is on your tongue.” Indeed!
Watch for the next in their series of Microhood Dinner – visit: www.dinestag.com
Autumn Turley is a musician, violin instructor, poet and, massage therapist who is currently living in San Francisco. She has been writing poetry for seven years, and hosts creative writing workshops around the Bay Area. Her first book, Ashes, was published in 2009. Autumn is currently working on a recording project called Of Dust And Dreams that combines poetry with experimental music. Her primary focus is putting energy into projects that combine sustainable living, multimedia arts, holistic health, and spirituality.
Autumn's writing can be found at creme-brulee.deviantart.com.
With the approach of the long, hot days of summer, Hawk and Horse Vineyards is seeing the unfolding of life and the hum of plant, animal and insect activity on the ranch and in the vineyard. The vines have been pruned and tied. We are now safe from the threat of hard frost.
Barrel Compost has been sprayed on the vineyard floor. This is a combination of processed cow dung, basalt powder and eggshells. Barrel Compost - or BC - is beneficial for humus formation and healthy plant growth.
The vineyard is transitioning from bud break to what we call new shoot growth. This is a time of rapid growth of the vines prior to bloom. The vineyard floor is exploding in color - a blanket of green punctuated with crimson and ochre, violet and pastels of every hue.
Surrounding the vineyard is a five acre insectary - a green border planted in beneficial insect attractants - a wildflower mix including yarrow, plantain, crimson clover along with volunteers from the surrounding forest. This is our way of increasing biodiversity, providing an ecological way to control crop destroying insects even when the vine rows are mowed. Hummingbirds, bees and butterflies add to the loveliness of the wildflowers. This beautiful green expanse extends up to the surrounding forest providing a transition from vineyard to wilderness.
INTERNATIONAL SPIRITS & WINE
“We are delighted to add Hawk and Horse Vineyards’ wines to our portfolio,” said Glenn Albright, Owner of International Spirits & Wine, in making the announcement. “With the enormous interest in biodynamics, we are honored to represent one of its most distinguished practitioners,” he added.
“We’re thrilled to have our wines become part of International Spirits & Wines’ book,” said Mitch & Tracey Hawkins, partners/proprietors, Hawk and Horse Vineyards. “Working with a relatively small, privately owned distributor with such a great rapport with the New York market is the perfect match for a small producer like Hawk and Horse Vineyards. In addition, Glenn and his team have great energy and enthusiasm in today’s busy world,” Mitch added.