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Summer is here, along with our latest edition of the St. Supéry Chronicles. We are pleased with the mild spring and early summer weather, providing us with a successful flowering and fruit set. The vineyard team is busy managing vine vigor to open the canopy up to summer’s ripening sunshine. The team detected the first signs of veraison, in our malbec at Dollarhide Estate Vineyard on July 10th and we expect to see a bit of color in our merlot at the Rutherford Estate soon. Harvest feels right around the corner, and we will raise a glass to our Winemaker Brooke Shenk as she celebrates her 20th harvest at St. Supéry in 2025.
The winery has received a staggering number of positive reviews and accolades in the last month including a featured review in the July issue of Food & Wine for our 2024 Napa Valley Estate Rosé and our 2023 Napa Valley Estate Sauvignon Blanc had its national television close up on CBS Mornings just after the 4th of July holiday.
In recipe news, we are featuring a delicious Citrus Cured Salmon with Rye Crumble to pair with our Dollarhide Estate Vineyard Cold Concrete Fermented Sauvignon Blanc. We invite you to prepare the recipe and tag @stsupery for a chance to be featured in our Instagram stories.
Until our Harvest newsletter, we hope you relax and enjoy delicious wine and food with friends and family. Wine is served best around a table with loved ones gathered together. We hope you will join us here in Rutherford to taste the latest releases, perhaps enjoy a friendly game of pétanque in the courtyard, and take a lingering stroll around our demonstration vineyard and gardens soon. Cheers!
Ray Isle, Senior Wine Editor of Food & Wine selected our 2023 Napa Valley Estate Sauvignon Blanc as a refreshing wine for summer on CBS Mornings. Watch the segment (glass of sauvignon blanc in hand)!
“It’s like summertime in a glass.” – Ray Isle
Learn more about St. Supéry Sauvignon Blanc Featured on CBS MorningsShop The Wine
The second release from our Rutherford Estate Sauvignon Blanc Vineyard has arrived just in time for summer. The 2024 vintage is bright and refreshing with complex aromatics of lime, grapefruit, citrus blossom, stone fruit and a savory thread of salty caper and wet stone. A richly layered wine with pleasuring acid structure and balance filling the senses with Kaffir lime, lemon zest, passionfruit and orange blossom honey.
Pairings: This wine pairs perfectly with a variety of foods, from oysters on the half shell, to grilled fish, summer salads and chilled soups.
90 Points – JamesSuckling.com
“Aromas of green apples, grapefruit and zesty limes. Zippy acidity and flavors of tart green apples, lime juice and lime zest. Lean, tart and fresh. Drink now.” – JG, June 2024
Visit our Recipes online for more inspiration and enjoy!
Learn more about New Release | 2024 Rutherford Estate Vineyard Sauvignon BlancShop The Wine
Enjoy wine and food pairings prepared entirely on the Big Green Egg kamado grill by our estate culinary team. Each event features a different focus paired with our latest wine releases. Events include wine pairings and lunch, grilling demonstration, and a Big Green Egg gift bag. Join us for a delicious afternoon in Napa Valley.
SOLD OUT – July 19th – Summer Grilling featuring Sakura Wagyu
August 16th – Estate Garden Bounty Taste the bounty of our estate garden and fruit orchard this summer. The main course will incorporate fish to complement an al fresco gathering.
September 20th – Fall Fowl Feast A feast of fowl to great fall on the grill. The team will create a variety of dishes using duck, guinea hen and quail complementing the latest fall wines and estate garden vegetables.
October 18th – Thanksgiving Celebration Gather for a pre-holiday season event to learn tips and tricks when preparing grilled turkey as well as insightful twists on sides to delight your holiday guests.
Learn more about Estate Luncheons Featuring The Big Green EggLearn More & Reserve
A bright and delicious recipe to pair with sauvignon blanc.
Ingredients:
1 skinless salmon filet, approx. 8 oz
151 g sea salt
76 g granulated sugar
Finely grated zest of 1 grapefruit
Finely grated zest of ½ of an orange
1 tbsp orange- or lemon-infused olive oil
Procedure:
Before beginning, make sure that all the pin bones have been removed from the salmon filet. Pat it completely dry, and store uncovered on a parchment-lined sheet in the refrigerator while you make the cure. For the cure, combine the rest of the ingredients, ensuring that they are uniformly mixed. Wearing single-use gloves, completely coat the fish with the curing mixture.
Learn more about Citrus Cured Salmon with Rye CrumbleGet The Recipe
Our 2024 Napa Valley Estate Rosé is featured in Food & Wine July.
Wine Spectator: 94 points – 2022 Rutherford Estate Vineyard Merlot Opens with a generous burst of fresh cherry and red currant before slowly building structure, tension and zesty spice accents toward polished tannins. -TF, June, 2025
James Suckling: 94 points – 2022 Rutherford Estate Vineyard Cabernet Franc This is generous, elegant, deep in fruit flavors and nicely structured. Black cherries, blackberries, iron, cocoa and spearmint. -JG, June 2025
James Suckling: 92 points – 2024 Dollarhide Estate Vineyard Sauvignon Blanc White peaches, delicate apricots and green pears on the nose, with a structured but rich palate. Pink grapefruit juice and pith in the finish. -JG, June 2025
Members enjoy priority access to the latest wine releases.
Our Winemaker, Brooke Shenk, will work her 20th harvest at St. Supéry this year. She joined the winery in 2006, and is passionate about the estate-grown, produced, and bottled aspects of our wine and the complexity of each decision, starting in the vineyard going all the way through bottling. She focuses on organizing and coordinating cellar activities that fit the standard of the high-quality wines which St. Supéry produces and spearheads our Napa Green efforts and recycling programs.
After interning in Sonoma for one harvest, Brooke has since held roles in lab and production, including working as a winery lab manager in New Zealand for two years.
Brooke enjoys spending time in Lake Tahoe, where she grew up, and traveling to new places with her husband. A little-known fact, Brooke has visited all seven continents!
Here’s to another fruitful harvest season for Brooke and our entire team.
We hope to see you in Napa Valley soon or at one of the upcoming events we are participating in around the country. We are finalizing many events for the fall, so be sure to check back often for new listings on our website.
New Winery Gallery Exhibition: Urban Stories: Paintings by Jeff Bellerose
July 19: The Big Green Egg Estate Luncheon – Sold Out
July 23: Oyster Olympiad, Cleveland, OH
August 16: The Big Green Egg Estate Luncheon, Rutherford, CA
Sept. 20: The Big Green Egg Estate Luncheon, Rutherford, CA
Oct. 18: The Big Green Egg Estate Luncheon, Rutherford, CA
Nov. 9: Wine Club Member-Only Holiday Reception, Rutherford, CA
Nov. 20: Stars of Cabernet, Beverly Hills, CA
Save the Date: January 15-18, 2026: Artisans of Wine & Food, Boca Raton, FL
July 11, 2025
