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Family News: The Rocca Family Vineyards Newsletter

John Taylor
November 1, 2013 | John Taylor

Volume VI: November 2013

Harvest Is Done - Let the Celebrations Begin!

Dear friends,

Wow! This has been a harvest to remember! Why, might you ask? Because we had a fantastic growing season, starting this spring and going all the way through some ideal fall weather. The wine grapes are scrumptious, and I can't wait to see what these wines are going to do for us. (Those of you that are club members should have received some cabernet sauvignon wine grapes in the mail last week- weren't they yummy??)

Our Grigsby Vineyard was harvested in the wee hours of the night in the third week of October, and our Collinetta Vineyard was harvested by our wonderful crew last week.  We pick at night so that the grapes are cool (make that cold!) when they arrive at the winery for "crush" (by the way, we don't crush the grapes- they enter the tank mostly as whole berries) very early in the morning.  That also puts us first in line to use the equipment…  which means no sitting on the crush pad getting hot!

Hope you all have had an equally wonderful fall! ~ Mary

Notes From The Winemaker

We have just wrapped up a truly spectacular 2013 harvest.  As Tom Gamble of Gamble Family Vineyards puts it, "If you can't make a good bottle of wine from this vintage, look for a different line of work."  An unusually dry, warm spring got the ball rolling early, and summer and fall brought some of the most consistently perfect growing conditions in recent memory.  The vintage brought only two significant heat spikes.  The first, in late June/early July, came too early to cause any appreciable sunburn damage to the grapes.  The second, in early September, wasn't severe enough to harm the fruit and only served to turbocharge the ripening process.  An unexpected storm on September 21st brought up to 1.5 inches of rain to the wettest sites in the Valley, and made us all sit up and pay attention, but it was immediately followed by sunny, dry, windy weather that precluded any problems.  In a nutshell, this vintage has given us the extraordinary gift of enabling us to pick exactly what we wanted, when we wanted, at perfect ripeness and ideal hang time, with no constraints imposed by weather concerns.  Even as I write this we are enjoying glorious "Indian Summer" conditions, with forecasts calling for at least another 10 days of dry, sunny weather in the 80s.  At Rocca Family Vineyards we expect to bring in the last of our Cabernet by the end of next week, and we couldn't be more thrilled with the quality we're seeing so far -- thorough ripeness, profound aromatics, explosive flavors, and tons of color and gorgeously resolved tannins.  We've already heard multiple growers compare 2012 and 2013 to 2001 and 2002: back-to-back spectacular vintages, with different but equally compelling personalities.
Now, what the heck do we do for an encore in 2014???

Holiday Gift Ideas From Rocca Family Vineyards!

Looking for that perfect gift for your discriminating friends, family and business asociates? Let Rocca Family Vineyards provide you with simple, elegant and delicious solutions from our library of award-winning wines. All gifts come hand-packaged in your choice of a 2-bottle Holiday gift box or a 3-bottle customized wood box. 

Place your order here by December 1st, 2013, to receive complimentary shipping to locations within the continental United States.

Need assistance with large orders, custom orders or Corporate Gifting? For personal service, call John Taylor at 707-257-8467, or email your requests to



Here And There...

The 3rd Annual Flavor! Napa Valley, one of the nation's premiere food & wine events, returns November 20th through the 24th. Rocca Family Vineyards is proud to be participating this year in both The Appellation Trail event and Winemaker's Dinner. You can learn more about this amazing culinary adventure by going to took some great pictures and even some video of this year's harvest. You can check it out by clicking here...and speaking of pictures, have you followed us on Instagram yet?

Time Posted: Nov 1, 2013 at 11:57 AM
John Taylor
August 13, 2013 | John Taylor

Volume V: August 2013

Harvest Is Coming!

Dear friends,

What a summer this has been: Beautiful weather here in Napa, lots going on to finish up our tasting room project and some fun travel encompassing both work and play.  If the County of Napa will stop adding hoops for us to jump through, we will finish up our remodeling project and be ready to open within another 60 days or so. 

Whew! As my husband likes to say, we got into growing grapes and making wine by vastly overestimating our cash flow. It reminds me of this project: I vastly Underestimated how much time and money it would take to open our doors!! Once we get there, it is going to be great, and we want you to plan on coming to see us!  

After graduating last summer from Duke University with a Global MBA, my husband Eric and I looked at each other and said, "What are we going to do with all of this extra time now that we don't have to study?" We decided to focus on improving our tennis games, so this year I have really been pushing myself to get out and play as much as possible - I've taken beaucoup lessons and rigorously read hours of tennis instruction in order to improve my game. With all that, I may improve my rating by moving up one level.  

What does that have to do with fine wine? Not much, but the same principles apply: The harder you work the luckier you get. So we work really hard all year long on our farming, so that by the time we harvest, we have the darned finest grapes around. This year is no exception. Sergio and his team have put in the hours, and the vineyards and grapes are looking beautiful! We'll have some available to try fresh as they get close to being harvested, so call and come by if you want a taste treat that will make your mouth water  Fresh wine grapes bear no resemblance to table grapes, so if you haven't ever tried them you sure need to! 

Cheers! ~ Mary

Chef Bob Hurley's Exclusive Recipe For Rocca Family Vineyards:

Roasted Venison & Wild Blackberry Sauce with Porcini Polenta and a Valrhona Chocolate Almond Torte.

Inspired by Rocca Family Vineyards' 2009 Collinetta Vineyards Cabernet Sauvignon (a 93-point Cellar Selection in August's Wine Enthusiast magazine), one of Napa's premiere chefs, Bob Hurley, has created an exquisite pairing just for you!

In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille.

In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California.  Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options.  The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity. 

Click Here for the recipe! Enjoy!

Notes From The Winemaker...

As it does every August, the excitement is building quickly in Napa Valley!  Three months from now, we'll all be too exhausted to be excited.  Or at least, too exhausted for anyone to tell that we're excited.  But right now we're charged up for harvest 2013, and it's just around the corner!  Technically, it has already started: Our dear "bubblehead" friends have already begun picking the first grapes for sparkling wine production.  At Rocca we're still several weeks away from perfectly ripe grapes, but there's lots of work to do between now and then. 

Sergio and his crew are making multiple passes through both of our vineyards, making sure that we live up to every bit of the exciting potential of this gorgeous growing season.  Each cluster is individually manicured, by hand.  Any remaining wings or shoulders are cut off; any leaves that are causing excess shading or restricting optimal air circulation are pulled, especially on the side of each row that gets less of the hot afternoon sun; thousands of clusters are dropped on the ground to ensure that only those of the very highest quality are left to receive the ripening energy of the vines, and to prevent any crowding or unwanted shading.  We're watering the vines just enough to keep them alive and healthy, while leaving the individual grapes as small and concentrated as possible.  It's a delicate balancing act, but it's one that Sergio accomplishes with the great mastery that comes from decades of experience.  The quality and quantity of the crop look terrific so far, but our optimism is always tempered with a bit of caution.  As this year has shown in very dramatic fashion, both in Bordeaux and in Burgundy, things can change very quickly in the life of a farmer.

In the cellar, there's not much need for an update on the wines from 2012.  They're still absurdly good, and they're only getting better with time.  It's going to be a thrill to share them with all of you.  On another note, the first of the 97 new barrels we ordered for this year have just begun to arrive, with the rest due from France into our nearby port of Oakland in the very near future.  We can't wait to start filling them with delicious juice from the 2013 harvest! ~ Paul Colantuoni

New Feature On Our Website: Find Wines

Have you been wondering where to find Rocca wines in your neighborhood? Let us help! We've added a new page to our website that will help you locate the nearest store or restaurant to your home that serves our wine. Simply click on Find Wines and you can search by city, state or zip code within a ten to fifty mile radius of your home.

Currently, the wines of Rocca Family Vineyards can be found in California, Virginia, Louisiana, Tennessee, Nevada and Kentucky. Next month, we'll be adding Texas, Florida and Kansas, with New York, New Jersey and Colorado bringing wines in by year-end. We're constantly updating with new locations, so check back often! If you can't find a wine near you, simply order online and we'll ship directly to you!

Here & There...

Construction on the Tasting Room has entered it's final phase: Landscaping! Work on the back deck, 2nd bathroom and expanded Wine Closet is complete, and with a little luck, the whole project should be completed by Fall...Low Inventory Alert! There are only 20 cases left of the 2008 Vespera Proprietary Red Blend available for sale to the public. Once those are gone, the remaining inventory will only be available to members of the Wine Club. Get it while it lasts by clicking here...Our 2009 Grigsby Vineyard Cabernet Sauvignon was recently named Best Cabernet Sauvignon at the prestigious San Francisco International Wine Competition. We took this honor over 500 other Cabernets submitted this year...We are proud to announce that Chef Thomas Keller recently added our 2008 Merlot to the wine list at The French Laundry in Napa. It is the only Yountville Merlot represented at what is widely regarded as the best restaurant in the world.

'Till next time - Cheers! ~JT

Time Posted: Aug 13, 2013 at 4:05 PM
John Taylor
August 5, 2013 | John Taylor

Chef Bob Hurley's Original Recipe Pairing for the 2009 Collinetta Cabernet

Roasted Venison & Wild Blackberry Sauce with Porcini Polenta

Valrhona Chocolate Almond Torte

Inspired by Rocca Family Vineyards' 2009 Collinetta Vineyards Cabernet Sauvignon (a 93-point Cellar Selection in August's Wine Enthusiast magazine), one of Napa's premiere chefs, Bob Hurley, has created an exquisite pairing just for you!

In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille.

In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California.  Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options.  The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity.  



3 pounds venison loin or leg (sinew and connective tissue removed)
2 tablespoons olive oil
salt & pepper

For the marinade:
10  each juniper berries (crushed)
2 each bay leaves (crumbled)
10 each fresh sage leaves (chopped)
15 each black peppercorns
1 cup olive oil (pure)

Blackberry Sauce:
1 teaspoon unsalted butter
1 each shallot (peeled, finely diced)
½ teaspoon sugar
1 ounce raspberry vinegar
3 cups good veal stock
1 pint fresh blackberries

Porcini Polenta:
2 cups polenta
8 cups water
2 pounds assorted wild or exotic mushrooms (shitake, chanterelle, portobello, etc., sliced)
2 ounces olive oil
4 tablespoons shallots (chopped)
2 cups chicken stock
1 ounce dried porcini mushrooms
½ cup assorted fresh herbs (thyme, sage, tarragon, Italian parsley, chopped)
1 cup fresh parmesan cheese (grated)
salt & pepper


Combine all ingredients of marinade.  Allow venison to marinade for 12-24 hours, turning once or twice.

Blackberry Sauce:

Melt butter in a small sauce pan over low heat.  Add shallots and cook until translucent (about 3-4 minutes).  Add sugar and cook until it begins to caramelize.  Add vinegar and reduce by half.

Add veal stock and ½ pint of blackberries.  Bring to a boil then simmer, skimming off the impurities that rise to the top during this process.  Reduce to 1 cup and strain.  Put sauce back on the fire, test for seasoning and add the remaining ½ pint of berries.  Let cook for 2 minutes, then take off the heat and reserve.


Preheat oven to 350°.

In a sauté pan on high heat, add olive oil and marinated venison.  Brown venison well on all sides and place in oven.  Cook until rare to medium rare (about 8-10 minutes).  Be sure not to overcook the meat or it will become dry.  Take out of oven and let rest in a warm place for 10 minutes

Porcini Polenta:
Add polenta in a steady stream to boiling water, continually stirring.  Return to a boil stirring constantly until polenta begins to dissolve and does not stick to the bottom of the pan.  Turn heat on low, simmer and cook for approximately 20-30 minutes.  During this time you may need to add more water to maintain a very thick consistency that pours.

Heat olive oil in a sauté pan and add the assorted wild mushrooms.  Cook on high heat until they start to give off moisture, add chopped herbs and shallots and sauté for one minute.  Add chicken stock and dried porcini mushrooms.  Cook until all liquid has evaporated.  Set aside.

When polenta is smooth and creamy add mushroom mixture, parmesan cheese and butter.  Season with salt & pepper to taste.  Pour into a pan that will allow a thickness of ¾ inch or greater.  Refrigerate for 4 hours or overnight.  Unmold and cut into shapes.

To finish the cooked polenta, you can either grill it or bake it.

To grill:
Lightly dust polenta pieces with flour to absorb any moisture that may have accumulated.  Rub pieces with olive oil and place on a hot CLEAN oiled grill.  After acquiring nice grill marks, set aside in a warm place.

To bake:
Preheat oven to 350°.
Lightly dust polenta pieces with flour and sauté in olive oil until browned.  Finish in oven for approximately ten minutes and set aside in warm place.

Valrhona Chocolate Almond Torte:


5 ounces butter
6½ ounces almond paste
2½ ounces sugar
3½   each large eggs (beaten)
2 ounces coco powder
4½ ounces Valrhona chocolate pieces (chopped)
1½ ounces Guinette cherries (brandy soaked cherries)    
whipped cream
toasted almonds


Preheat oven to 350°.

Using a beater attachment on a hand mixer beat the butter until soft and fluffy.  Slowly add almond paste until thoroughly mixed.  Then add sugar.  After sugar is thoroughly incorporated, add beaten egg a little at a time.  On low speed add in coco powder.  Fold in by hand the chocolate pieces and cherries.

Portion mixture in 4 to 5 ounce baking cups and bake for 20 minutes.  Let cool before removing from cups.

Garnish with whipped cream and toasted almonds.

Serves 10

Time Posted: Aug 5, 2013 at 11:05 AM
John Taylor
June 21, 2013 | John Taylor

Volume IV: June 2013

Summer Comes To The Valley...

Dear Rocca friends,

Summer is here, bringing with it big changes in the vineyards as the vines grow and the fruit starts to develop. It means lots of work for our vineyard team, but it's so exciting to see it happen.

We have a wonderful  young lady, Schuyler Tompkins, interning with us for a month.  Schuyler will be a senior at the University of Virginia this summer, and is a friend of my daughter Giovanna.  She is curious about everything, and it's so fun to have her with us: her first two days were spent in the vineyard, and she amazed our crew.  They were sure she wouldn't be able to make it through one full day, much less two, working from 6am until 4pm.  But she did, and they have decided she is an  honorary Farmer! Congratulations Schuyler! 

The great thing about having someone like Schuyler around, is that it makes you open your eyes and look at things with a fresh perspective.  It's refreshing.  So this summer, I hope that you have the opportunity to enjoy some new perspectives too!


Notes From The Winemaker:

It's June, and boy, are things looking good in Napa Valley!  While it's absurdly early to make any predictions about the 2013 vintage, and while our job as farmers is to worry incessantly about what little pranks Mother Nature may have in store for us, we couldn't be happier with the growing season so far.  Our vines are looking decidedly happy and healthy.  They've shown quite a bit of vigor this year, so we've been busy selecting and separating the new shoots, managing the vines' leafy canopies, and spacing and manicuring each individual cluster so that our vineyards can produce the highest quality fruit possible. 

Happily, if a bit surprisingly, we look to be on track for a relatively early and abundant harvest.  The trend over the last 5 or 6 years has been toward cooler-than-normal growing seasons that have resulted in fairly late harvest dates, often flirting with the shift to our cold, rainy winter weather pattern in late October / early November.  So we're pleased to see that the vines appear to be on a much more "average", or even early, schedule this year. 

Following the generous crop we enjoyed in 2012, we would normally have anticipated more restrained yields in 2013 -- that's typically how grapevines work.  But the quantity of fruit in the vineyards looks quite substantial again this year, a situation which will allow us the luxury of cutting off all but the very best-positioned clusters as we work to reach the perfect balance between the vines' vegetative growth and their fruit production and ripening.  All in all, we're very happy farmers right now.

In the cellar, all of our 2012 lots have finally finished their primary and secondary fermentations, and they are more than living up to the significant buzz that already surrounds that exceptional vintage.  We've already begun working on the preliminary blends for our 2012 wines, and we're having a heck of a lot of fun doing it.

Enjoy the gorgeous weather of summer, everyone.  And if it isn't absolutely beautiful where you are, come visit us at our new tasting room!



Progress On The Tasting Room!

No, really :-)

We are in the final stages of completion on the Tasting Room. The back deck is practically finished, the new Wine Closet nears completion and perhaps best of all, we have A/C!! The Landscape Architect has submitted his final plan, and we may POSSIBLY be open by the end of summer. We've put together a photo album of our progress so far that you can check out by clicking here.

This and That...

We're branching out! Rocca wines will now be available in Texas, Florida, Kentucky, Louisiana, Southern California, Knoxville and Reno, with more states and metros adding soon...We're proud to have raised almost $4,000.00 for Auction Napa Valley charities (and thanks to all the bidders!)...Our 2008 Merlot was added to the wine list at The French Laundry in Napa - world class wine at a world class restaurant!

Until next time! ~ JT

Time Posted: Jun 21, 2013 at 12:23 PM
John Taylor
May 1, 2013 | John Taylor

Volume III: May 2013

One Of The Most Beautiful Times In Napa...

Hi Friends!

Spring is here- but it's been so warm one might think summer has   arrived already!  The vines are loving this warm weather, and the buds seem to be growing a few inches a day!  Our vineyard crews have their work cut out for them this spring, trying to keep up with vines that are  growing by leaps and bounds.

As a springtime baby myself, I love it: new life exploding everywhere, birds busy building their nests, gardens being planted, and the promise of a new season capturing our attention.  Dreams of a bountiful and delicious vintage can't help but be on our minds. 

Here at Devlin Road, things are bustling too. Next week our new deck will start taking shape, and landscaping will follow shortly thereafter. Which means we can at last start to plan our Open Houses to celebrate and show off our new digs to all of our loyal friends and supporters.  Watch your inbox for your invitation!   ~ Mary

Notes From The Winemaker:

April is a magical, exhilarating time to be a farmer in Napa Valley.  All of the buds on our vines have pushed out, and they're growing like crazy now.  Some welcome rain during the first week of the month has been followed by glorious, warm-and-sunny spring weather, and the excitement of a new growing season is in full swing.  The main task at hand right now is suckering, or disbudding.  In many ways, this is really Part Two of the important winter pruning process that we talked about last month.  Now that the buds that we left on the vines at that time have become growing shoots, we can see exactly where and how they are positioned to fill in and to produce this year's crop. 

As such, we are once again making our way through the vineyards vine by vine, by hand, to remove any unwanted growth and to give each plant the perfect structure to produce the highest-quality fruit possible.  As I write this we've already made a first pass through our Grigsby Vineyard Merlot and Syrah (always our earliest-pushing vines), and our efforts will continue over the next several weeks.  At the same time, we'll remain vigilant to protect our tender young shoots from the potential spring threats of frost and powdery mildew.

In the cellar, a few of our 2012 wines have finally finished fermenting, and are giving us our most dependable insights yet into the quality and personality of the vintage.  So far, we're beyond thrilled.  The wines are simply gorgeous - deep, complex, and with exquisite balance - and they appear to be fully living up to the enormous potential of the 2012 growing season.  It's going to be difficult to wait until these wines are ready to share with all of you!  In the meantime, we'll be sure to perform numerous and frequent quality-control tastings...

Cheers! ~ Paul

Rocca Family Releases The 2009 Collinetta Vineyards Cabernet!

We are proud to announce the release this month of our Rocca Family Vineyards 2009 Estate Cabernet, Collinetta Vineyard. It's the 4th vintage we've bottled from this site and perhaps the most complete illustration yet of the intrinsic characteristics of this very special vineyard. Like the 2008, the '09 is 100% Cabernet, aged for 20 months in French oak, 80% new. We've bottled only 420 cases of this incredible wine, which has already garnered 90 Points and a Gold Medal at the 7th Annual Cabernet Shootout, and 92 Points in the Purely Domestic Wine Report. You can also watch a terrific video review of this wine by James "The Wine Guy" Melendez by clicking here. 93 Points!

Best of Class and Salute Wine Club Members have already received their shipments, and all remaining stock will now be made available to non-club members who wish to order online. Retail Price: $85.00.

Here and There...

Auction Napa Valley is just a month away and Rocca Family Vineyards is proud to be participating in this important charity event! We'll be featuring a very special lot on the eAuction this year: a 2-night stay at the Grigsby's quaint & cozy guest cottage, a personal tasting and tour with winemaker Paul Colantuoni, and a bottle of all six wines from the 2008 portfolio. To see details and bid on the lot, click here. Be sure to register on the site to place your bid starting May 26th...We're only seven "Likes" away from 500 on our Facebook page! If you're not following us yet, click here and join up! All new Likes are entered into a drawing for a bottle of Grigsby Cabernet Sauvignon...Remember, our new Instagram handle is @RoccaWines. Follow us for great pictures of the vineyards, tasting room and visiting guests!

Time Posted: May 1, 2013 at 12:16 PM
John Taylor
March 26, 2013 | John Taylor

Volume II: March 2013

Spring Has Come to Napa Valley!

Bud Break is happening all over the Valley, and we're waiting with excited anticipation for it to happen within our own Grigsby and Collinetta Vineyards. That said, we're still hoping for more rain. The few showers predicted this week will be most welcome, but the real hope is that we get a lot more before the buds get too active. We'll be heading out into the vineyards early next week to give you a full pictorial, and you can check it out in Family News next month or through our new Instagram account, @RoccaWines. In the meantime, I'll let winemaker Paul Colantuoni give you his update on Spring in the vineyards...

Hello again!  March has arrived, and we've finally finished the painstaking winter process of pruning all of our vines.  The vineyards are healthy, and things are looking great for the 2013 season.  The only caveat is that the months of January and February were unusually dry in Napa Valley, so we're hoping for a nice dose of rain to replenish our reserves before the vines decide that it's time to start growing again.  Keep your fingers crossed for us!

While we wait for our new buds to start to push, here's the update on our 2011 and 2012 wines that I promised you in last month's newsletter...

As many of you have probably heard, 2012 was an absolutely superb vintage for Napa Valley.  We couldn't be happier with the quantity or the quality of the harvest -- a very rare double-double in the winemaking world.  As I write this note, none of our 2012s have completely finished fermenting; they're all still bubbling along happily.  Some lots are just getting to the end of primary (alcoholic) fermentation, while the rest are working through their secondary (malolactic) fermentation.  This unusually drawn-out timetable is a consequence of our reliance on the yeast and bacteria provided naturally by the grapes themselves, rather than on commercially available microbes, in making our wines.  While these indigenous creatures tend to work quite slowly and to require diligent monitoring, we feel that they pay handsome rewards in the quality and complexity of the finished wines, their mid-palate weight and finish length, and their fidelity to the vineyards from which they come.

Right now, much of our attention in the winery is focused on preparing our 2011 wines for bottling.  The headline news here is that we're going to be bottling absolutely gorgeous versions of three of our wines -- our Syrah, our Merlot, and our Vespera blend -- while we've made the difficult decision not to produce 2011 bottlings of our Grigsby Vineyard Cabernet, our Collinetta Vineyard Cabernet, or our "little treasure", the Tesorina blend.  The 2011 vintage was one of the most unusual in recent memory for California, with a long, extremely cool growing season resulting in a late harvest.  For early-ripening grape varieties, and for wines emphasizing elegance and accessibility with lower alcohol and tannin levels, this proved to be quite magical. 

Our Syrah has a much spicier, more floral, cooler-climate personality than it has in previous vintages, and the Merlot and the Vespera are beautifully balanced, refined, and delicious.  While the lots that typically make up our other three wines were very good in 2011, we simply don't feel that they're extraordinary enough for us to place them in the company of our other vintages.  We believe that it's the right decision, and we're excited that those three wines will be back, and in glorious form, as 2012s.

Help Us To 500 Facebook Likes And Get A $10 Gift Card

Rocca Family has been a big believer of Social Media from the beginning - we think it's a terrific way to keep you posted on what's going on here and to provide you with a better level of customer service. We also use Twitter and Facebook to offer our loyal customers special offers on wine and events - and as I mentioned, we're now on Instagram, where you can follow us @RoccaWines. 

As I write this, we're at 473 Facebook followers, and we want to get the word out to every one to come join us on our Facebook Page. So here's the deal: We're offering a $10 Gift Card good for any purchase at our online store to anyone who Shares our "Facebook 500" post, PLUS we'll have a drawing for a bottle of our Vespera Red Blend for everyone who "Likes" our page. Here's how it works:

  • Go to our Facebook Page
  • If you're not a Follower yet, click on "Like"
  • Share the Posting at the top of the Page about our Facebook 500 Campaign
  • Send us a Message through the Page that you Shared the Post

And that's it! We'll reply to your Message with your $10 Gift Card, and enter all names in the drawing. Thanks for your help!

(If you Shared the Page already but haven't received your Gift Card, please Message us and let us know...some of you have FB privacy settings that prevent us from seeing who you are!)

Awards Are Pouring In For The 2009 Releases!

As those of you in Rocca's Best of Class Wine Club are aware, we've been releasing the 2009 vintage throughout the year, and the awards and accolades for these wines are already coming in! Here's what we've received so far:

2009 Estate Merlot, Grigsby Vineyard: Gold Medal, San Francisco Chronicle Wine Competition;

2009 Estate Syrah, Grigsby Vineyard: 90 Points, Wine Spectator; 91 Points, Purely Domestic Wine Report; (To Be Released October 2013).

2009 Vespera Proprietary Red Blend91 Points and Gold Medal, 7th Annual Cabernet Shootout; 91 Points, Purely Domestic Wine Report...and the one we're REALLY proud of...Best of Class for Red Blends, San Francisco Chronicle Wine Competition.

See you next month!

Time Posted: Mar 26, 2013 at 3:29 PM