Through December 10th, we are offering a special 15% savings on gift certificates! Gift certificates are redeemable for any of our amenities, including Tasting Room purchases, dining, villa rentals, spa treatments and gift shop purchases. Call us to take advantage of this special offer: 573-747-1000.
We are proud to celebrate all that our region has to offer! Join regional artist Bryan Haynes in our Tasting Room Sunday November 17th and chat about what inspires Bryan to paint and then write about it! As always, we feature Bryan’s work in our Art Gallery, and he is the creator of our beautiful mural behind the bar on the Tasting Room wall. The purchase of one of his books in our Tasting Room includes a 20% discount on Grapevine Grill and Tasting Room purchases of the day. See you then!
What a wonderful night last night! Thanks for joining us and Annie Gunn’s & Smokehouse Market for this fantastic collaborative dinner!!!
Beautiful Saline Creek Valley
Heritage Farms Goat Kofta with Peah Chutney and Papadum
The leaves have just begun changing at Chaumette
Chambourcin, Norton & Port
Grilled Funk’s Grove Maple Syrup Glazed Smoked Jumbo Shrimp
1st Course: Smoked Troutdale Farm Rainbow Trout (Missouri) on Local Greens with Chardoel Verjus Poached Apples, Pickled Onions, Apple Cider Vinaigrette and Baetje Farms Goat Cheese paired iwth Chaumette Unoaked Chardonel 2012
Owner Jackie Johnson and Chef Adam Lambay’s wife Angie
Chaumette Owner Hank Johnson
Chef Lou Rook, Chef Adam and Chaumette Winemaker Mark Baehmann clown around between courses
2nd Course: Confit Jones Heritage Farm Berkshire Pork Belly with Roasted Local Pumpkin and Funk’s Grove Maple Soy Caramel, paired w /Chaumette Chardonel Reserve 2012
Chaumette Sous CHef Dan Linza, Annie Gunn’s Sous Chef Jesse Mendica, Annie Gunn’s Pastry Chef Danielle Bush, Chaumette Pastry Chef Jessica Hinkebein and Chaumette Guest Chef Ryan Maher, Owner Missouri Wild Edibles
Annie Gunn’s & Smokehouse Market Executive Chef Lou Rook
Winemaker Mark Baehmann chats about a special tasting of 2013 Unfermented juice!!!
gorgeous, gorgeous menu & collaboration of Chaumette Chef Adam Lambay and Annie Gunn’s & Smokehouse Market Chef Lou Rook
David Geile & Tim Leon, Villa Owners & Partners Geile/Leon Marketing Communications
Lou Rook’s dad & mom, Lou & Claire are proud of their son!!
some of our favorite guests, Marianne & Jim Moore
Owner Hank Johnson and his sister, “Sister”
Lou Rook’s book, “Rook Cooks: Simplicity at It’s Finest”
chefs swapping stories
3rd Course: Fire Roasted Ozark Forest Mushrooms on Polenta Cake with Chambourcin Glace and Gooseberry Syrup served with Chaumette’s Chambourcin Reserve 2011
sharing kitchen stories
Chaumette friend Glenn Bardgett reminds guests whenMissouri Wines show their best: WITH FOOD!
Chaumette Owners Hank & Jackie Johnson
Heritage Farms Lamb Chops with Preserved Chaumette Tomato Chutney, Local Veggies & Lamb Glace, served with Chaumette Norton 2011
celebrating harvest and great food!
Dessert: Annie Gunn’s Chocolate Mousse with County Line Farm Elderberry Gelee, Shortbread Cookies andBaetje Farms Fleur de la Valee, paired with Chaumette Port 2012
thank you Chefs!
Annie Gunn’s & Smokehouse Market Chef Lou Rook, Gerry Jones from Jones Heritage Farm, Chaumette Owner Hank Johnson and Chaumette Exec Chef Adam Lambay
Chaumette Chef Adam Lambay & team plate the lamb
|Chef Adam is happy to prepare Chardonel-Brined Stuffed Turkey for you!|
Want a break this year from cooking a Thanksgiving meal? Let Chaumette Chef Adam prepare your Thanksgiving Dinner this year!Simply call us to order by Monday, Nov. 25th at 5pm, and we’ll have your order ready for pick-up on Wed. Nov 27th from 1pm until 6pm. $20 per person; orders of 8 or more receive a whole turkey! 573-747-1000.
|de-stemming & pressing Norton|
|The historic Bequette Ribault House|
|Vern Isenmann, 13yr Chaumette Vineyard
& Maintenance Crew Member
|perfect chemistry for picking|
We have not seen a crop like we have hanging now for quite a number of years. The process of estimating the size of a crop is a very imperfect art.Mark and I have been in the vineyard regularly for the past several weeks, and Mark has worked out a rough estimate for the Chardonel. Our guess at this point is that we will have about seventy-three tons of Chardonel. This tonnage rivals some of our best years. Some areas of Missouri are reporting that their harvests are later than usual, but in Ste. Genevieve, we are right on schedule with our best years. For us, a normal harvest ~ if there is such a thing ~ occurs a couple of weeks after Labor Day. At the present time, the harvest parameters are where we would like to see them, and we began picking today! What that means is the grape chemistry reached its perfect level about two weeks ago, and the flavors in the individual grapes have developed to a complex multi-dimensional level. It has been our experience that it takes a week or sometimes a little bit more after the chemistry is perfect for these complex flavors to develop. Not all wineries view this as we do. In fact many of our neighbors have already begun their harvest. We think that allowing the extra time will ultimately produce a better wine.
A lot of preparation for harvest has been accomplished. In a previous newsletter, I mentioned that our estimates of the harvest were such that we needed more tank room. The new tanks are here. The chilling system has been overhauled and is ready to do its work. The air pump motor in the press has been replaced, andthe press is working like new. All the pumps have been tested and prepared for harvest. A group of 15 pickers worked all morning and afternoon. The scales to weigh the bins were delivered and in place. All of the fermentation chemicals have been ordered and are here: yeasts, malolactic bacteria, yeast nutrients, fining agents and tannins.
The one thing that we still don’t know is how many tons of grapes we will be harvesting. If it’s at a level that I now think it is, we will be doing a couple of extra things. One is that we will again produce a “Spontaneous” Chardonel. It also looks like we will beproducing a “Rock Glade” Chardonel bottling this year.