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It’s harvest season! We are pleased to share our latest edition of the St. Supéry Chronicles. The winery’s vineyard team kicked off harvest in the early hours of August 15th at our Dollarhide Estate Vineyard to harvest 23 tons of Sauvignon Blanc. Once the fruit was delivered to the winery’s Rutherford Estate, a staff toast commenced, led by CEO, Emma Swain, and Vice President of Winemaking & Vineyards, Michael Scholz, followed by the team’s annual ‘cheer’ before the first bins moved to processing. The 2025 season has been unique due to the incredibly mild conditions, with a significant absence of typical summer heat. The fruit picked is bright and fresh with green and yellow citrus notes.
“This cool season creates an anticipation toward exceptional quality for 2025 with bright fruit, nice, even ripeness and great color,” stated Michael Scholz.
The red grape harvest began slowly in mid-September as the team completed picking of white varieties. Fermentations fill the cellar with the most delicious scent in fall. As we enter October, the team will complete picking of Cabernet Sauvignon, Cabernet Franc and Petit Verdot in the next few weeks. Follow along with all harvest activities in Napa Valley through the #Harvest2025 hashtag.
In recipe news, we are excited to share a Braised Beef Cheeks recipe with White Bean Purée and vegetables. This delicious dish will pair perfectly with Rutherford Estate Vineyard Cabernet Sauvignon or Napa Valley Estate Élu during your next Come Over October gathering. We invite you to prepare the recipe and tag @stsupery for a chance to be featured in our Instagram stories.
Wine is served best around a table with loved ones gathered together. Our handy Thanksgiving Check List and Meal Planning Guide provides a number of recipes, tips and pairings to help you enjoy the season ahead.
Fall is also the perfect time to visit Napa Valley. The cool weather and changing fall foliage make for a cozy time when wine tasting. We hope you will join us for Harvest LIVE or one of our other exceptional wine experiences. Cheers!
We recently received two 93-point reviews from Wine Spectator, including the winery-exclusive release from our Rutherford Estate Sauvignon Blanc Vineyard.
93 Points – 2024 St. Supéry Rutherford Estate Vineyard Sauvignon Blanc This is stylish and elegant. Lemon balm, apple and pomelo flavors are crisp and lively at the core, showing a fresh thread of acidity, plus accents of shiso leaf, ruby grapefruit and tangerine. The flavors crescendo on the long, expressive finish, with lingering notes of white tea and peach. -MW, Sept 2025
93 Points – 2024 St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc Intense notes of peach, apricot and wildflower honey, along with pear drop and ripe melon flavors, are plump and juicy. Details of vetiver, orange blossoms, candied ginger and lemon curd gain on the long, impressive finish. -MW, Sept. 2025 | Early 2026 Release
A perfect dish to make for the fall and winter months paired with Rutherford Estate Vineyard Cabernet Sauvignon or Napa Valley Estate Elu.
INGREDIENTS
3 lbs (1330g) beef cheeks, trimmed of excess fat and silver skin
27g sea salt (this equals 2% of the weight of the meat)
1 qt (600g) mirepoix (approx. 1 part celery, 1 part carrot, 2 parts onion, cut into large chunks)
2 cups red wine
1 ½ qt beef stock, or 1 qt demi-glace plus 2 cups water
16g mixed fresh herbs (thyme, oregano, bay leaves), in a sachet
Vegetable oil as needed
Black pepper to taste
DIRECTIONS
1. Season the beef cheeks with the salt. Vacuum seal or wrap tightly and allow the meat to brine overnight, or at least 8 hours.
2. When ready to cook, unwrap the meat and pat dry with a paper towel.
Learn more about Braised Beef Cheeks with White Bean Purée Get The Recipe
October is Merlot Month! Celebrate the fall season with our latest vintage of Rutherford Estate Vineyard Merlot paired with one of our winery recipes, such as Red Wine Poached Cod or Pork Tenderloin.
An exceptionally versatile wine highlighting fresh black plum with some notes of dark, ripe raspberry, anise, and toasted oak combine with a hint graphite. Enjoy!
93 Points, James Suckling – “Aromas of crushed red and black cherries, ground spice and garden herbs. Full-bodied with velvety tannins. Inky, but not brooding, with subtle intensity and very good length. Nicely balanced.” -JS
92 Points, Wine Spectator – “Opens with a burst of succulent black cherry and then turns on the structure, layering in savory herb and toasty spice flavors that finish with refined tannins.” -JM
The changing colors following another bountiful harvest have us thinking about the coming holiday season and sharing good food and wine with friends and family. Simplify your holiday preparations while enhancing what’s on the table with recipes and tips for a joyful season ahead including turkey prep from Chef Vince and a handy check list leading up to Thanksgiving.
I like to brine my turkey. I don’t feel it needs basting as long as I’ve done my job with a good brine. I combine salt, water, chili flakes, garlic, lemon, honey, thyme, parsley, bay leaves, rosemary and black pepper. I brine the bird for 24 hours, rinse and then air dry for 48 hours before cooking.
I also sometimes separate white and dark meat so that I don’t overcook them. I brine and roast the turkey breast in an oven cage and confit the legs. You will not have the ‘whole bird’ presentation for your table, but the result is just as delicious.
Learn more about Planning Your Thanksgiving Continue Reading
Something special for every wine lover on your list.
The holidays are approaching quickly, and we have a wonderful collection of gift sets, each presented in a signature St. Supéry gift box. With a selection of all the very best wines from our estate vineyards, you will find a gift for every palate and preference, including yourself!
Popular Holiday Gift Collection items include Elegant Blends, Taste of Rutherford, Entertainers 4-Pack, Taste of Dollarhide, and the ultimate collector gift of RU3 Four Bottle Vertical.
Our Customer Service team would be happy to help you with your professional gifting needs.
Please email us at divinecab@stsupery.com to effortlessly plan professional gifting orders and visit our website to view the entire Gift Collection.
Director of Hospitality, Jamie Jamison, joined the winery in 2023. He is a native of Milwaukee, Wisconsin where he first was immersed into the beer culture. Before graduating from the University of Wisconsin, Jamie spent two years with the United States Navy aboard the USS Vulcan as a Boatswain mate.
Jamie’s experience spans some of the finest properties across the United States including Beverage Director at the Plaza Hotel in New York City; Director of Restaurants and Hotel Sommelier at The Hotel Jerome in Aspen Colorado; Assistant General Manager/Wine Director at George’s at the Cove in La Jolla California; and General Manage/Wine Director at The American Restaurant in Kansas City Missouri, opening The Acacia House by Chris Cosentino at Las Alcobas in St. Helena as the Director of Restaurants; and the General Manager and Wine Director of Brix in Oakville before joining St. Supéry. Jamie holds multiple titles including Advance Sommelier for the Court of Master Sommeliers.
Be sure to say hello on your next visit.
We hope to see you in Napa Valley soon or at one of the upcoming events we are participating in around the country. Check back often for new listings on our website.
Oct. 10-17: Fine Wines & Experiences Auction (online only)
Oct. 18: The Big Green Egg Estate Luncheon, Rutherford, CA
Oct. 23: Grades of Green Verte Gala, Los Angeles, CA
Nov. 9: Wine Club Member-Only Holiday Reception, Rutherford, CA
Nov. 20: Quench LIVE with Andrea Robinson | What the Reef? Red Wine & Fish & The Blue Food Cookbook
Nov. 20: Stars of Cabernet, Beverly Hills, CA
January 15-18, 2026: Artisans of Wine & Food, Boca Raton, FL
Save the Date: June 5-6, 2026 | Auction Napa Valley
October 6, 2025