So you know all about the e-auction that opens May 29, 2011 in alignment with the Auction Napa Valley 2011, yes? I am spotlighting certain producers and interesting lots that every wine lover (and supporter of the Napa Valley’s charities) should know about.
Today the focus is on Signorello Estates … a premium winery in the Napa Valley that makes limited quantities of premium varietals that blend classic French wine making characterstics with California fruit. The winery focuses on elegace, balance, and depth …
I am very excited to see the property during the Napa Valley auction, especially since the pictures — and the description of the terroir and winemaking — on the web site are so enticing. Chardonnay is barrel fermented and the reds undergo extended masceration periods (25 – 35 days) to allow for a more natural balance of fruit and tannins, then pumped over at least twice a day.
Ray Signorello Jr, proprietor/winemaker, has been working the winery for 23 years, and comprises a team along with Luc Morlet (consultant winemaker) and Pierre Birebent (winemaker/vineyard manager). He told me that his family bought the virgin ground in 1977, taken with the soils and the views from the property, and are dedicated to making the best wine possible.
The critics love the wines … incredible Parker ratings!
Below is their offering for the Napa e-auction.
16 bottles of Napa Valley wine, as noted
Dinner for 6
Blending session for 6
Cooking class for 6
1 beef roast
Make your dream of becoming a world-class winemaker and master chef a reality. Mentorship reaches new heights with a two-day internship in Napa Valley for up to three couples at Signorello Estate.
The winning bidder will be trained by Signorello Estate’s world-renowned winemakers, Luc Morlet and Pierre Birebent, to blend your very own specially bottled case of Cabernet Sauvignon sourced from fruit on Signorello Estate’s rocky hillsides above Silverado Trail.
When the work in the cellar is done, don the toque and train to become a master chef under the guidance of Signorello Estate Executive Chef Michael McMillan, featuring Snake River Farms American-style Kobe Wagyu beef, in the indoor and outdoor Kitchens at Signorello Estate. Then enjoy the fruits of your labor with a private dinner for six on Terrazo del Padrone, our outdoor patio overlooking the vineyards, paired with specially selected wines from Signorello Estate.
The package would not be complete without a rare vertical (2004-2007) of specially etched 3L bottles of our signature wine, Padrone, to take home with you. When you get home, receive a specially selected Snake River Farms Kobe Wagyu ribeye roast to enjoy with the wine.
Blending session, cooking class and dinner to be scheduled on a mutually agreeable date before June 2012.
1 – 3L 2004
1 – 3L 2005
1 – 3L 2006
1 – 3L 2007
12 – 750ml TBD