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Elevate your weeknight meals with a simple yet elegant lamb shoulder with a sauce made from garden herbs. For under $20 and in less than 15 minutes you can dine on Broiled Lamb Shoulder with Mint Chimichurri sauce.
Freshen up the 1960's pairing of lamb with jiggly mint jelly by drizzling your lamb with the Argentinian staple, Chimichurri.
We've decided to pair our dish with our Painted Fields Red Blend, meticulously balanced featuring 30% Malbec, another Argentinian favorite.
Lamb Shoulder with Mint Chimichurri
1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder
Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.
Serve with roasted or salt boiled potatoes to soak up the extra Chimichurri sauce.
The 2020 Vintage
By Mark Fowler, Andis Wines Winemaker
Considering all the challenges this year, from the COVID-19 virus, to major heat waves, and finally to the intense California fires, we are now seeing 2020 turning out to be a phenomenal harvest for Andis Wines.
After doing some early tastings, there was excitement throughout the winery. Given how trying 2020 has been, we ended up with no issues and with wines of extreme quality.
Considering the hot weather, this year’s harvest was a sprint with 90% of our lots processed in 40 days. This compares to our normal harvest lasting 60 days or more. In addition to the heat waves, we had weeks of choking smoke from a horrible fire season. Watching each lot closely, we were relieved to find no effect on the grapes in our area of the Sierra Foothills.
Our early tastings showed wines of good character, bright natural acidity, focused aromas and fruit, and great structure. Given the challenges of 2020, we are grateful that we have been rewarded with a classic and phenomenal vintage, and that we can look forward to some truly awesome wines.
2020 Andis Bud Break
Mark Fowler, Andis Wine Maker
Spring is here, the defining season for every winemaker! We just wrapped up winter pruning in the vineyard in February, and are now eagerly anticipating spring and bud break.
Bud break signals the beginning of this year’s vine growth. As the soil temperature rises so does root pressure, bringing once dormant buds back to life. The buds start to swell and get felty until finally the first and second leaves start to unfold.
Spring is the most nerve racking time of the year for us as a single frost can damage an entire crop. If the temperature drops below 32 degrees the delicate buds may be destroyed. If temperatures rise too much the grapevines will grow too rapidly focusing energy on producing leaves instead of berries. Mild springs are ideal for encouraging slower growth.
If the weather is in our favor small shoots and leaves, required for photosynthesis, start to develop on the vine. As the vine grows more buds may develop, these buds are removed to allow the vine to focus its energy on the intended growth. Eventually small flowers start blooming and tiny bunches of grapes start to grow. At this early stage we can start to determine the size of the crop and berry. Everything that happens in the spring defines the rest of the season!
Follow along with our 2020 harvest as we update our blog and social media all season long.
Take a walk through the vineyard with Andis Wine Maker, Mark Fowler - YouTube - In the Vineyard
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