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Kenwood Presents Yulupa—Unique Wines Crafted Exclusively for Restaurants
| Purveyors of Good Taste
Located in the heart of the Sonoma Valley, Kenwood Vineyards is dedicated to producing premium wines truly representative of Sonoma County’s world-class vineyards.
Kenwood Vineyards was established in 1970 in the former Pagani Brothers Winery, a historic cellar dating back to 1906. Thoroughly refurbished and modernized, the facility now boasts more than 125 stainless steel fermenting tanks and large oak uprights, and 20,000 small French and American oak barrels, all devoted to Kenwood Vineyards’ “small lot” style of winemaking.
In addition to the 22-acre vineyard surrounding the winery, Kenwood Vineyards sources grapes from dozens of vineyards – many farmed sustainably, using natural soil amendments and pest controls whenever possible rather than chemicals - in Sonoma County’s best appellations, including Russian River Valley, Alexander Valley, Dry Creek Valley, Sonoma Valley and Sonoma Mountain. Each lot from each vineyard is kept separate throughout the winemaking process, enabling the winemaker to bring it to its fullest potential. This “small lot” or “cuvee” style of winemaking also enables the winemaker to draw on an exceptionally broad “palette” to assemble wines that showcase classic character, subtle complexity and superb balance. As a result, every Kenwood Vineyards wine—whether Vintage Wine Series, Sonoma Series, Reserve, Yulupa, Jack London Vineyard or Artist Series—is consistent in quality and consistently delicious. |
View our entire collection of award-winning wines!
www.kenwoodvineyards.com
 
Yulupa—On-Premise Series Offers By-The-Glass Excellence
In the early 1990’s, Kenwood Vineyards launched a new series of restaurant wines. From varietal offerings to blending style to the unique on-premise-only package, Yulupa wines were designed exclusively for the restaurant community. The goal was to make an attractive brand of quality by-the-glass offerings for our on-premise consumers. Each of the Kenwood Vineyards’ Yulupa wines—Chardonnay, White Zinfandel, Merlot, Zinfandel, Cabernet Sauvignon, and Cuvée Brut—are produced using fruit from prime California vineyards. They are crafted for unsurpassed smoothness and drinkability, and they feature flavor profiles that pair well with a wide range of food. Like all of our brands, Yulupa wines are crafted without compromise from start to finish.
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Yulupa Cuvée Brut
A light and refreshing, well-balanced sparkling wine with fruit flavors and aromas of citrus, pear and peaches, followed by a nuance of spice.
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Yulupa Merlot
Aromas of dried cherries and plums with complex notes of cinnamon and a hint of bay leaf, distinctive tannins and rich mouth feel that give way to a long elegant finish.
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Yulupa Cabernet Sauvingon
Cassis and blackberry aromas followed by complex notes of dark chocolate and olives. Medium-bodied mouthfeel with soft, rich tannins and an excellent finish.
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Yulupa White Zinfandel
Fresh strawberries and cream with hints of watermelon and peach compliment this crisp and refreshing White Zinfandel.
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Yulupa Old Vine Zinfandel
Fruity aromas of blackberries and figs, followed by complex toffee, mocha and spicy notes. This rich flavorful wine has a supple mouth-feel and a smooth, lingering finish.
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Yulupa Chardonnay
Bright aromas of juicy Bartlett pear and a subtle floral note give way to flavors of quince and vanilla. The mouthfeel is round and generous, with balanced acidity providing a clean finish.
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Kenwood Yulupa Wines & Food –
The Perfect Match
Chef Robin Lehnhoff-McCray presents two recipes to pair with our 2008 Kenwood Yulupa Chardonnay and 2007 Kenwood Yulupa Cabernet Sauvignon.
Mediterranean Albacore on Grilled Foccacia
The bright, clean flavors in this dish balance the fish and blend beautifully with the 2008 Yulupa Chardonnay.
4 6.5 oz cans premium albacore in water
2 T fresh chopped garlic
½ cup capers in juice
½ cup roasted red bell pepper, chopped
2 cups fresh tomato concasse*
1 bunch fresh basil, chopped
1 red onion, French cut
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4 T aged red wine vinegar
2 tsp sugar
2 T whole grain mustard
1 tsp kosher salt
1 tsp cracked black pepper
1 cup extra virgin olive oil
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Open and drain albacore and place in a large bowl. Add garlic, capers, peppers, tomato, basil, red onion. In another bowl whisk together the vinegar, sugar, mustard, salt and pepper. Slowly add the olive oil. Pour this vinaigrette over albacore and tossed, breaking up the fish as you go along. Chill and serve in grilled foccacia or on a bed of your favorite lettuce. Serves 8.
*You may substitute chopped canned tomatoes for the concasse if tomatoes are not perfect!
Moroccan Lamb over Couscous
The many flavors in this dish make it a perfect accompaniment to the 2007 Yulupa Cabernet Sauvignon.
2 pounds fresh Lamb stew meat
1 large onion, sliced
2 cups chopped tomatoes
2 cups Kenwood Yulupa Cabernet Sauvignon
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2 cups veal or lamb stock
½ cup gold raisins
½ cup sliced Spanish olives
2 T fresh oregano
Moroccan Rub (recipe follows)
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One day ahead of service, marinate lamb by rubbing with Moroccan rub.
In large saute pan, sear lamb in olive oil and place in heavy bottom roasting pan. Saute onions, add stock, tomatoes and season with salt and pepper. Deglaze pan with wine and pour over lamb. Cover with foil and bake for 1 hour at 350 degrees, just until meat is tender. Add olives, raisins and oregano and cook for 30 minutes longer. Serve over couscous or rice.
Moroccan Rub
1 T fresh garlic, chopped
2 T extra virgin olive oil
1 ½ tsp ground cumin
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1 tsp ground ginger
1 tsp kosher salt
½ tsp tumeric |
Visit Us
Kenwood Vineyards Tasting Room
9592 Sonoma Highway
Kenwood, CA, 95452
+1 (707) 833-5891
For Domestic distribution inquiries, please contact:
Domestic Sales
2550 Hollywood Way
Suite 402
Burbank, California 91505, USA
Phone: +1 (818) 562-9530
Toll Free Phone: +1 (800) 824-6845
For International distribution inquiries, please contact:
International Sales and Marketing Department
13250 River Road
Guerneville, California 95446, USA
Phone: +1 (707) 824-7473
Fax: +1 (707) 922-2555
Email: exports@heckestates.com
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