A great review (on a GREAT blog), by Nelson Tucker, "The Wine Guy" 


Bourassa Vineyards
2010 Harmony ³ (Napa Valley)
An intriguing version of Napa Valley's answer to this Bordeaux blend. Right off the bat I was pleased with the dark purple color, floral and spice aromas, and rich, spicy, ripe dark cherry and berry flavors that followed.
This wine is expected to age nicely over the next ten to fifteen years. These grapes were picked at the right time to produce a well structured wine. It is a beautiful wine for sipping or with prime rib or rich and spicy pasta.
It's partner wine was one of the Top 100 Cabs of the Napa Valley. Once again, Vic Bourassa has hit a home run!
Winery price: $59.00

Click image to read Nelson Tucker's Blog. "The Wine Guy" 

Karen Barnes
June 26, 2012 | Karen Barnes

Zinfandel and Syrah - A Match Made in Heaven!

Beginning in July, we will be featuring barrel samples of Zinfandel and Syrah in the Tasting Room as a prelude to a new blend we are working on in the winery.  Zinfandel, by nature, can be a powerful, spicy varietal that lends itself to single bottling (and we will be doing that as well - back by popular demand!) - add Syrah and the enhanced flavors of both varietals, including black fruit, violets, chocolate and spice become a wonderful taste sensation.

We encourage you to visit the Tasting Room this July and August and experience the blending for yourself - we have two great events to spotlight these wines - our Chili Cook-off in July and our Barrel to Bottle event in August.  Come and mix and match your own blend - like more Zin in your glass? Add more Zin! Come and experiment - it is the best way to Celebrate Life!

Time Posted: Jun 26, 2012 at 10:27 AM
Karen Barnes
June 21, 2012 | Karen Barnes

Foie Gras Wine Pairing

The staff had an amazing experience yesterday at the Tasting Room - Laurel Pine of Mirepoix came by and did a pairing session of her foie gras with Bourassa wines.  Bourassa wines will be featured with the foie gras at a private event tonight - one of the last "hurrahs" for foie gras in California. As of July 1st, foie gras can no longer be produced or sold in California.  French for "fat liver", foie gras is made from the liver of a duck or goose that has been specially fattened.

Julie (owner of Cooking with Julie), Vic and Laurel

The tradition of foie gras has been traced back to ancient Greece - some say they birds at that time were fattened naturally but we will never really know how it all began.  All we know is that the end product is amazing - we had several different dishes that we were pairing with the wines and our choices were amazing.  Our Chardonnay was a natural choice for the salt-cured, lavender foie gras on crostini and the Syrah sang with the brioche sandwich of foie gras mousse, seared foie gras, duck bacon, spicy tomato jam and mache (picture below).  As far as a culinary experience, we will all remember it as one of the best we have ever had!

Time Posted: Jun 21, 2012 at 10:00 AM

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