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2006 Pinot Noir Press

Tasting Notes | Chemistry | Press | Download/Print [ 498.4 KB ] | Purchase

2007 Fotinos Brothers Winery Wins Gold At The 9th Annual Pinot Noir Shootout

Fotinos Brothers Winery 2007 OSR II Block, Los Carneros Pinot Noir has been chosen by this year's Pinot Noir Shootout panel to win a GOLD MEDAL and to be featured on February 26th at the upcoming Pinot Noir Summit in a blind tasting brought to you by Affairs of the Vine and CRN Talk Radio. Sixty-four of the top wines selected by the panel will be featured at this tasting and only one will be the Grand Award Winner.

In fact, I'd like to quote one of the judges observations after judging the Pinot Noir Shootout finals on Saturday. Rusty Gaffney, The Prince of Pinot, commented,"They used to say consistently good Pinot Noir was an oxymoron, but it has become a truism!" Congratulations Fotinos Brothers Winery..."

Both the 2006 and 2007 vintages have received gold medals and finished in the top 1.5% of all wine contest entries. A truly amazing accomplishment for a new winery. This award winning wine is estate grown on a single vineyard and  barrel aged in the finest French oak for 16 months. Tasting Notes: The wine opens with perfumed aromas of ripe red fruits(plum,cherry and raspberry), an array of spices with a hint of smoke and toasty oak with subtle hints of evergreen and minerals. This gives way to a balance of similar flavors with a sneaky length and a velvety smooth finish.


2006 Bottling

On December 1, 2007 we bottled our 2006' Pinot Noir. This is very exciting as this is our inaugural bottling as Fotinos Brothers Winery. All previous bottlings were done under our private label. The process was effortless and fantastic. We totaled 427 cases of our 750ml bottles. Even though a large portion of this wine has been sold, what's remaining is available for pre-sale now on our website. This 2006 Pinot Noir will be released and shipped to you in the fall of this year. 


2006 REEF RESTAURANT, HOUSTON, TX.

Fotinos Brothers Winery is proud to announce our 2006 Pinot Noir is now on the wine list of REEF restaurant  in Houston, Texas with the following accolades.


2006 YORK STREET RESTAURANT, DALLAS, TX.

Fotinos Brothers Winery would like to announce the placement of our 2006 Pinot Noir in York Street Restaurant,  Dallas, Texas.

York Street has earned local and national acclaim since Chef Sharon Hage took ownership in 2001. Recent attention includes being named one of Gourmet Magazine's Top 50 Restaurants in the nation and 4 stars from The Dallas Morning News.

James Beard Award Nominations for Best Chef in the Southwest
2008, 2007, 2006, 2005, 2004

Zagat Restaurant Guide 2008, 2007, 2006
Top Rated New American Restaurant for Food in DFW

New York Times Sunday Travel Guide, March 25, 2007
Where to Eat in Dallas

Dallas Morning News, March 2007
4 Stars


2006 The OC Gazette features Fotinos Brothers Winery

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 Fotinos Brothers is pleased to be featured in the OC Gazette as a top pick for holiday entertaining and gifting!  

Click here to purchase our highly acclaimed 2006 Pinot Noir.  


2006 THE OC GAZETTE FEATURES FOTINOS BROTHERS WINERY

Fotinos Brothers Winery is very excited to be featured in the OC Gazette as a top pick for holiday wine! 

2006 The Cheese Impresario and Fotinos Brothers Winery make Wisconsin Artisanal Cheese Fondue


Fotinos Brothers Winery is pleased to collaborate with

 Barrie Lynn - The Cheese Impresario

 on an All American recipe for Artisanal Cheese Fondue 

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Fotinos Brothers was graciously hosted by Barrie Lynn at her gorgeous old-hollywood home in the famous "El Royale" building in Hancock Park. We were delighted to be her guest, and marveled at her fantastic collection of artwork and 1950's era furniture and decor.  

Barrie Lynn has scoured her cookbooks and the web for inspiration to create this fabulous fondue recipe using our critically acclaimed 2006 Pinot Noir both as an ingredient, and as the perfect pairing for this savory treat.  The result is an inventive and unexpected twist on classic fondue.

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 "Are you ready to Rock Out?", asked the Cheese Impresario. Indeed, we were.

 Together we set the table in anticipation of our culinary journey.

 

 

Before we headed to the kitchen, Barrie Lynn took a few moments to share some insight on our beautiful Wisconsin Artisanal Cheeses that she had chosen from renowned cheesemakers Tony and Julie Hook; and Sid Cook a.k.a "The Jimi Hendrix of Cheese".

Barrie Lynn's passion for cheese runs far too deep to paraphrase, so we'll share her information on the cheese and cheesemakers "Word for Word" for your enjoyment....

HOOK'S CHEESE COMPANY - MINERAL POINT, WISCONSIN
Cheesemakers – Tony & Julie Hook

Tony and Julie Hook are true artisans.   They make such small production cheeses…they have no employees…just these two passionate people.  The couple were college sweethearts and have made cheesemaking their life for more than 35 years.  They spent months refurbishing an abandoned facility built in the 1850s that was once a livery stable and a blacksmith's shop before being converted to a cheese plant in 1929.  Built into the side of a hill, the building came with ideal cave-like conditions for aging cheese, and the Hook's have made doing so an art form as you will taste this evening.   Their awards are numerous and Julie Hook was, and still is, the only woman to win the World Cheese Championship.  Slow Food honored the Hook’s by making them delegates to the Terra Madre event in Italy. 

 Hook’s 10-Year Cheddar - Cow

Chefs are wild about this majesty of a Cheddar.  This super-aged cheese has a deep, rich, outrageously sharp cheddar taste with tiny sparks of flavor crystals and a long elegant finish. It's a testament to the skill and experience of Tony and Julie Hook that a cheese aged this long still retains a smooth, sensual creaminess rare in a cheese half its age.  This cheese won first place in its class at the 2006 American Cheese Society Competition.

Hook’s Blue Paradise  - Cow
The Hook’s Blue Paradise that’s aged 3-5 months is a double cream blue, and when they say double cream, they mean it.  You may never find a more “melt-in-your-mouth” blue cheese.

 

CARR VALLEY CHEESE COMPANY - LA VALLE, WISCONSIN 

Wisconsin Master Cheesemaker – Sid Cook

Wisconsin Master Cheesemaker, Sid Cook, is a rock and roll star in the world of artisanal cheese.   Sid is the most awarded cheesemaker on the planet…a fine artist whose medium is cheese.  He is the fourth generation that’s rocking out with the amazing milk and terroir from the green rolling hills and glacier action in his pristine part of the world.  Some call him ”The Jimi Hendrix of Cheese.”   I was in Chicago at the 2008 25th Annual American Cheese Society Conference & Competition where Sid won 16 ribbons and an unprecedented two Best of Show Awards.  The crowd went wild!
 
Sid’s Fontina – Cow
A beautiful soft white cheese with great meltability.  The nutty, fruity, buttery flavor profile of this cheese will be evident as you taste TCI’s fondue. 

 

And now... it is time to make Fondue!  

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After absorbing all of this fascinating information, it was time to begin preparing our fondue. But first, we had to enjoy our first glass of Fotinos Brothers 2006 Pinot Noir...........Salute!

 

 

So, we headed towards the kitchen to begin the preparations for our All American Artisanal Fondue.

We gathered the ingredients, grated the cheese, measured out the 2006 Pinot as well as other liquid and solid ingredients for our two Fondues.

 

Step 1: 

Whisk the Fotinos Brothers 2006 Pinot together with Flour to create a roux.   

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Step 2:

Grate your cheese! Here we are preparing for our Artisanal Cheddar and Fontina Fondue with Fotinos Brothers Pinot Noir.

Carr Valley Fontina and Hook's 10 Year Cheddar are pictured below. 

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  Step 3: 

We prepare the cheese for our Chedda Blue Fondue

Hook's 10 Year Cheddar and Hook's Blue Paradise are pictured below.

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 Step 5:

All ingredients are ready. We've grated our cheese, measured out our wine and other liquid ingredients. We are ready to begin! Say Cheese!  

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Step 6:

Heat liquid ingredients in a heavy pan over medium heat. Slowly stir in the cheese, using a large spoon. Add the Fotinos Brothers 2006 Pinot and the spices as you go!  

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Step 7: 

Continue stirring the mixture over medium heat. You must stir constantly, so that the fondue will reduce without boiling. Continually scrape the bottom of the pan with the large spoon to ensure that the mixture does not burn.

Oh... and don't forget to take a sip of wine!    

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 Step 8:

Once the fondue has reached the perfect consistency, transfer it to your Fondue Pot... doesn't this look delicious?!?

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 Step 9:

Cheers! (again) 

 We've created an original recipe for an All American Artisanal Cheese Fondue! 

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Step 10: 

Serve and enjoy with Fotinos Brothers 2006 Pinot. 

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This easy to make recipe is the perfect dish to serve this holiday season. We've outlined all of the instructions and ingredients so that you can share this delectable dish with your friends and family!  


 

Chedda Blue Fondue with Fotinos Brothers Pinot Noir Inside

Ingredients:
1 1/2 cups boxed tomato soup
1 teaspoon Worcestershire sauce
3 cups (12 ounces) shredded sharp Cheddar cheese
3/4 cup (3 ounces) crumbled blue cheese
6 tablespoons Fotinos Brothers Pinot Noir
La Brea Bakery’s French Baguette torn in bite-size pieces with crust
Dried California Calimyrna and Mission Figs


Cooking Directions:
In heavy saucepan, heat the soup and the Worcestershire sauce. Stir in the cheeses, a little at a time, until they begin to melt. Add the Pinot Noir; stirring until the cheese is fully melted and the Pinot Noir is blended into the mixture.  You will need to whisk this fondue and cook it down to reduce to the consistency of your liking.   Transfer the fondue to your heated fondue pot with the sterno on and enjoy with chunks of La Brea Bakery Artisan Bread and California Mission and Calimyrna Figs!

Note:  If the cheese fondue is too hot, it will not deliver the depth of flavors from these American Artisan Cheeses and Wine inside.   Get the mixture  bubbling in the fondue pot and then turn the sterno way down while still keeping a melted quality.   Taste it really hot and then taste it with the wine when it is a bit less hot and discover the difference.  It’s like drinking a wine too cold or too warm.

Serves 6-10 people when you have another cheese fondue or 4 for dinner.   Serve a fresh green salad and you’ve got a high pay off and very delicious evening.

 

 


Cheddar & Fontina Cheese Fondue with Fotinos Brothers Pinot Noir Inside

1 cup milk not too cold
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
1 1/2 cups Wisconsin Fontina shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Dash cayenne
3 tablespoons flour
6 tablespoons Fotinos Brothers 2006 Pinot Noir
Freshly ground black pepper to finish.
La Brea Bakery’s French Baguette cut in chunks with crust 


Cooking Directions:
In a heavy pot heat milk to just  simmering. Add the shredded artisanal cheeses slowly, stirring constantly until melted. Add seasonings. Keep stirring with a whisk because cheesy mixture needs to keep moving to stay smooth.  Your cheese fondue will thicken up when the flour and Pinot Noir are added.   In separate dish, combine flour and Pinot Noir;  stir until dissolved. Add to the cheesy mixture.  Heat slowly until mixture thickens, stirring continually while you are sipping the Pinot Noir.   Transfer the fondue to your heated fondue pot with the sterno on and enjoy with chunks of La Brea Bakery Artisan Bread and California Mission and Calimyrna Figs!  Finish the dish with a few grinds of fresh black pepper on top of the fondue.

Note:  If the cheese fondue is too hot, it will not deliver the depth of flavors from these American Artisan Cheeses and Wine inside.   Get the mixture  bubbling in the fondue pot and then turn the sterno way down while still keeping a melted quality.   Taste it really hot and then taste it with the wine when it is a bit less hot and discover the difference.  It’s like drinking a wine too cold or too warm.

Serves 6-10 people when you have another cheese fondue or 4 for dinner.   Serve a fresh green salad and you’ve got a high pay off and very delicious evening.

 

 Click here to purchase our 2006 Pinot Noir - we are nearly sold out! 

 

Very special thanks to Barrie Lynn - The Cheese Impresario 

Please visit Barrie Lynn's website, www.thecheeseimpresario.com , for more information!  


2006 The OC Gazette features Fotinos Brothers Winery

Fotinos Brothers Winery is pleased to be featured in the OC Gazette.

Our 2006 Pinot was rated a top pick for holiday entertaining or gifting. 

 Click Here to purchase our 2006 Pinot Noir.

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2006 San Francisco Chronicle Wine Competition

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 Fotinos Brothers 2006 Pinot Noir wins a Silver Medal

at the 2010 annual San Francisco Chronicle Wine Competition

To Our Friends and Colleagues,

It is our great pleasure to share with you some fantastic news. Our 2006 Pinot Noir was awarded a Silver Medal in the recent San Francisco Chronicle Wine Competition! This annual event is one of the most prestigious wine competitions held in America, and we are thrilled to place so highly with our inaugural vintage.

Sixty-Three judges tasted, analyzed, and reviewed over 4,900 wines from more than 1,500 wineries across the country. The 2010 contest, whose results were published last week, is the largest ever for the San Francisco Chronicle.                            

We are very proud to say that our 2006 Pinot Noir placed in one of the most difficult and challenging categories – Pinot Noir priced at $50 and up. All other categories are price restricted, however, our category included wines priced at several hundreds of dollars per bottle. Out of over 400 entries, our Pinot was rated in the top ten! This puts us in the best 1.5% of all wines qualifying for our class – a phenomenal achievement for our very first vintage. 

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My brother, Tom, and I are extremely honored to receive such an important accolade. Our family winemaking heritage dates back over 120 years, and we have continued to master our techniques for four generations. We have made it our life’s goal to continue our father’s dream – to produce world class wines at the Fotinos Family Carneros Estate. The news of this fantastic achievement seals our mantra - “Generations of Fine Wine”.                 Click here to purchase our 2006 Pinot

 Fotinos Brothers Winery is very excited for the release of our 2007 Pinot Noir this Spring. We’re confident that our next vintage will be even better than the last, and we look forward to earning a Gold Medal in the 2011 San Francisco Chronicle Wine Competition.

 

Thank you for your patronage and support!

Salute’!

 

Dr. Christopher J. Fotinos

Director of Sales and Marketing

Fotinos Brothers Winery

 


2006 Join us at the San Francisco Chronicle Wine Competition Public Tasting!

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As many of you know, Fotinos Brothers 2006 Pinot Noir was awarded a Silver Medal in the recent San Francisco Chronicle Wine Competition, the most prestigious wine judging event in North America. As a result, Fotinos Brothers Winery has been tapped to participate in the SFCWC Public Tasting on Saturday, February 20th in San Francisco. Acclaimed as the largest competition of American wines in the world and San Francisco’s premier tasting experience, the SFCWC Public Tasting is held at Fort Mason Center’s Festival Pavilion and features award winning wines from across the country.

The event showcases gold and silver medal wines from over 4,900 entries of over 1,500 wineries throughout the United States.There are more wine varietals available to taste at the San Francisco Chronicle Wine Competition Public Tasting than any other wine tasting event in America. There will be over a thousand wines available for tasting so come with a plan to enjoy and learn of the finest of wines America has to offer.

The San Francisco Chronicle Wine Competition has sold out year after year, so be sure to get your tickets in advance. You may purchase tickets by clicking here.We look forward to seeing you on Saturday, February 20th. Please stop by our booth and say hello. We'll return the favor with a very healthy pour of our award winning 2006 Pinot Noir.

If you wish to purchase a bottle of our award winning 2006 Pinot Noir, please click here to order via our website. There are only a few cases remaining, and we are very near to selling out entirely! 

Salute'! 


2006 We're on California Life HD! Click here to watch us at the San Francisco Chronicle Wine Competition tasting event.

 Fotinos Brothers Winery showcased our Award Winning 2006 Pinot Noir at the recent San Francisco Chronicle Wine Competition Grand Tasting Event.  We were invited to participate in this exclusive annual event because our inaugural vintage, the 2006 Pinot Noir, received  a Silver Medal in the most prestigious wine judging competition in North America. The San Francisco Chronicle Wine Competition showcases gold and silver medal wines from over 4,900 entries of over 1,500 wineries throughout the United States.

 If you wish to purchase a bottle of our award winning 2006 Pinot Noir, please click here to order via our website. Act quickly, as only a small quantity remains before it's gone forever!


Salute'! 


2006 Nose Diving: Good taste runs in the Family Winemakers sampling in Pasadena

Pasadena Star News
By Evelyn Barge

"... I catch up with Chris Fotinos from Fotinos Brothers Winery, of which a 2006 pinot noir is the inaugural vintage, and already generating some strong buzz.

The aroma on this Napa Valley pinot is something to behold: whispers of ripened cherry with a muted, smoky oak. Delicately balanced with moderate acidity, it tastes of spiced sugarplum and slinks away in a smooth wash of tannins.

Fotinos Brothers Winery 

Fotinos and his winemaker brother, Tom, have the kind of epic stories that make growing up in 1970s Napa seem serene and romantic.

"Christian Brothers was a very prominent winery in Napa, and my father would take my brother and I up to visit the monks who worked in and ran the winery," Fotinos says. "He would leave (us) in the barrel aging room to play, while he discussed and tasted wine with the monks."

The Fotinos are fourth-generation winemakers -- their great-grandfather started crafting wine in Greece in the late 1800s -- and Tom's wife, Danielle, the vineyard manager, descends from settlers of the Carneros region of Napa in the 1800s.

I ask Fotinos how he balances dueling careers: He's director of sales and marketing for Fotinos Brothers Winery and has a cosmetic dentistry practice in Orange.

"In dentistry, we are sculpting very small spaces, and with wine we are making art in a bottle," he says. "Both are very time-consuming; I'm answering (your) questions ... while one of my patients is getting numb."

(To be fair, Fotinos answered my questions from his office a few days after the Family Winemakers event, not during it, but that would have been pretty darn impressive, too. Numbing patients while simultaneously pouring wine; I guess that's what they call a Botox party?)..."

Click here for full article

 


2006 Fotinos Brothers Winery Wins GOLD

Finger Lakes International Wine Competition

The competition was a rousing success! Congratulations to all the winners!


 GOLD for Fotinos Brothers Winery  2006 Pinot Noir
and finishes in the top 1.7% of all wines entered.

Thanks to your participation, the 2010 competition saw new records in
every category!

Wines entered: 3010
Wineries entered:
666
Countries entered:
15

States entered: 50 (first time in history for a wine competition!)
Canadian Provinces entered:
9
NY Wineries entered:
105
Non-NY wineries entered: 561

Thank you to 56 of the World’s top judges from 10 countries and
10 states.


2006 2006 Pinot Noir in 'Chef'

Click to see full size image 

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Copyright  2010 Talcott  Communications.  Reprinted with permission. All rights reserved


Tasting Notes | Chemistry | Press | Download/Print [ 498.4 KB ] | Purchase