Always a great event, our Merlot Madness features live music from Havana Jazz, gourmet food and a vertical tasting of multiple award-winning Solis merlots. Noon-4:30PM, Saturday and Sunday, March 20th & 21st. $10 general admission, free to wine club members.
Wine club members: your selections are ready for pick up (or en route if shipped). Stop by for the 2007 Zinfandel, Santa Clara Valley and the 2006 Merlot, Estate.
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Zinfandel, Santa Clara Valley 2007  Full aromas of berries with earthy notes of mushroom and tobacco. The palate opens with red berries followed by a well-structured mid-palate of raspberry and plum. A long, well balanced finish of black pepper and toasty oak. Pairs well with pepper crusted seared Ahi Tuna, pulled pork or grilled burgers.  |
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Merlot, Estate 2006  Very dark reddish-violet with a garnet edge. Bold aromas of juicy black cherry are framed with a bouquet of maple and toasted oak. Fruit-forward flavors follow the aroma, full and rich with a mild acidity adding structure. The wine has a soft, lingering toasted oak finish. Serving suggestions: beef tenderloin with rosemary, BBQ country style pork ribs, full flavored cheeses.  |
Indulge your Valentine with a special treat this year at Solis Winery:  a tantalizing pairing of chocolate and wine in a romantic setting overlooking the vineyard and mountainous backdrop.
Saturday and Sunday, February 13th and 14th, 2010
Noon to 4:30PM
Admission $10pp/ Wine Club Members Free
1-pound lentils
Olive oil
2-large yellow onions, medium dice
3-medium leeks (white & green part cut in half long ways)chopped and rinsed.
5-medium carrots, medium dice
8-stalks celery, medium dice
2-cloves garlic minced
1-tablespoon kosher salt
1 ½ -tablespoons fresh time chopped fine
1-teaspoon ground cumin
2-teaspoons freshly grounded black pepper
3-32oz boxes of chicken stock
¼ cup red wine
¼ cup tomato paste
1-pound lamb or kielbasa sausage (cooked)
½ pound Italian sausage cooked and crumbled
Chopped Italian parsley for garnish
Freshly grated parmesan cheese
Cover lentils with boiling water and let sit for 20 minutes, then drain. Add some olive oil to a large stock pot over medium high heat and sauté onions and leeks for 10 minutes; add the thyme & cumin and sauté for 5 minutes longer, stirring making sure not to burn. Add the carrots, celery and sauté 8 minutes longer; add the garlic and sauté for 2 minutes longer. Add the chicken stock, tomato paste and lentils, stir to combine. Bring to a boil, turn heat down and simmer for 45 minutes. Add the red wine, cooked sausage and simmer for 8 minutes longer. Garnish with fresh chopped parsley and freshly grated parmesan cheese. *NOTE – this makes a lot of soup. You can freeze your leftovers.
26 degrees in the early morning. This weather does not adversely impact the grape plants, in fact, these temperatures assure the plant will go into dormancy–helping the plant to save the energy needed for spring growth and fruit production.
Valued wine club members: your current selections are now ready for pick up. Stop by this weekend and enjoy tasting them with some of Rich’s tasty treats.
Cabernet Sauvignon, Reserve 2005
 Dark reddish purple color.
Strong aromas of ripe red and black berries with a hint of earthiness, framed by sweet maple.
Entry flavors of blueberries and blackberries leading to subtle hints of black pepper and toasty oak, leading to a medium length, warm finish.
Serve with bacon-wrapped filet mignon, Philly cheesesteak sandwiches, maple-glazed roasted duck and prime rib.Â
Sangiovese, Estate 2006
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The color of this wine is deep garnet.Â
Rich aromas of dark berry and black cherry are framed by a pleasant bouquet of vanilla and oak.
Bold flavors of plum and black cherry lead to a round, weighty mid-palate of well-balanced tannins. The wine finishes well with a long tone of toasted oak.Â
Try pairing with roasted meats, wild game or a simple, meaty-sauced lasagna.
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·        100% Sangiovese, Estate Vineyard
·        Harvested October 24, 2006
·        Barrel-aged 19 months in 23% new American oak, 54% 1 year old American oak, 23% in 2-year old American oak.
·        Bottled June 20, 2008
 314 cases produced
Join us at the winery each weekend from November 27th thru January 3rd to taste/purchase a rotating selection of 2 of our award-winning library wines.
Wine & Cheese Fall Classic at Solis Winery
Saturday and Sunday, November 14-15, 2009
12:00pm to 4:30pm
Live music both days
Admission $15, Members $5
Check out our community TV segment called Depth of Field regarding the growing wine industry in Santa Clara Valley (link below).
http://www.blip.tv/file/2731009/
Come stroll with Solis Winery, downtown Morgan Hill from 1-6PM on Saturday, November 14th. Tickets are $20 each if purchased in advance, contact Morgan Hill Downtown Association for more details at www.morganhilldowntown.org.
