Archive for the '2016 Vintage' Category

2016 Dreaming Tree Chardonnay

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.

They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.

From the Wine Maker – “The fruit jumps out of the glass and reminds you of roasted pear or baked apple pie. Big fruit and brown spices that are backed by a distinct Central Coast citrus note. The entry coats your mouth with these great flavors. Easy to enjoy, this wine will bring the coastal wine adventure right to your home.”

Grilled Shrimp and Pineapple with Dukka Dust

Serves 4-6 as an appetizer / 2-3 as a main course


  • 1 lb medium shrimp, cleaned and deveined
  • 1 pineapple, cut in 1 inch chunks similar to size of shrimp
  • 1 cup whole almonds
  • 3 tablespoons whole fennel seeds
  • 3 tablespoons ground coriander
  • 1 bunch fresh thyme, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons salt
  • 1 tablespoon pepper


  1. Pre-heat oven to 350°F.
  2. Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work.
  3. Place the almonds in a single layer on an ungreased baking sheet and toast for 10 – 15 minutes or lightly browned. Coarsely chop. You can also buy roasted almonds and skip the oven toasting. The flavor will be slightly more intense.
  4. Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes.
  5. Crush the coriander and fennel seeds using a mortar and pestle, a coffee grinder or the bottom of a sauté pan on your cutting board. Place in a bowl.
  6. Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust.
  7. Alternately thread 1 each of the shrimp and pineapple onto the skewers.
  8. Brush shrimp with olive oil to coat and sprinkle lightly with salt and grill on a medium flame until shrimp are opaque about 2 – 3 minutes per side.
  9. Sprinkle with dukka dust hot off the grill.


If you use a coffee grinder for crushing your spices, run a piece of dry bread through the grinder to remove any spice odors.


This wine has not been rated.


2016 Tilia Malbec

From the winemaker – “Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice.”

Pair this Malbec with a meat dish that mirrors its tangy berry flavors like cranberry pot roast or roast duck with sour cherry sauce.


This wine was given a 87 point rating by Wine Spectator.


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Good 02/07/2018 - 02/20/2018

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