This is your Winter member hub — it has all the recipes, updates, and information to accompany your shipment.

Happy New Year!

We are excited to present to you your first club shipment of 2023. We are thrilled to offer these wines to you and cannot wait for you to enjoy them. We’re also pleased to announce that our full lineup of upcoming winery events is now available and we hope you’re able to join us for these old favorites and new offerings.

Last year, during November, we donated 3% of all wine sales, including your club shipment, to the Alzheimer’s Association. Through your generosity and help, we donated $75,000 to continue the fight against Alzheimer’s Disease! This cause is so near and dear to us, and we thank you for your help in our mission. We look forward to increasing our involvement and efforts this year, including a new commemorative wine coming this fall!

Ryan MacDonnell Bracher & Miles MacDonnell
Second-Generation Owners

Winemaker Jeff Plant

After 13 years on our winemaking team, we’re thrilled to announce that Jeff Plant has been promoted to Estate Winemaker!

A Napa native, Jeff began his career in wine at Provenance under the guidance of Tom Rinaldi and Chris Cooney, learning winemaking from the ground up. After continuing his education both in the classroom and with hands-on experience, he came to Round Pond in 2015 as a cellar master. Since then, he has continued to learn and grow his winemaking skills under John Wilson, believing every year is a new opportunity to craft your best bottle of wine. John Wilson is now our consulting winemaker in conjunction with Thomas Rivers Brown.

Winter 2023 Vineyard Update

Jeff Plant

Estate Winemaker

Winter Seeds - Royal Snap Peas

Royal Snap Peas are firm, crunchy and fully edible with a unique appearance from their violet and dark-purple bicolored flowers. These sweet treats can be enjoyed raw or with light cooking such as blanching or sautéing. Ideal for small gardens, hanging baskets or planters, they produce bushy vines that can grow with or without support.

For best results, plant in well-draining soil in a sunny spot either in early spring or late summer. Keep soil evenly moist and sow seeds 1 1/2 to 2 inches apart.

Winter Recipes

Click below to access some recipes from our Estate Chef.

To print the recipe click download at the bottom of the expanded block to download a printable PDF.

Persimmon Ginger Relish
Persimmon Relish Banner

Persimmon Relish can be served with roasted halibut or scallops or as the perfect accompaniment to cheese and charcuterie boards.

2 Fuyu persimmons, ripe

2 Meyer lemon, zest only

1 tbsp ginger, freshly grated

2 tbsp parsley

1 tbsp tarragon

1/3 c Round Pond Estate Meyer Lemon Olive Oil

Salt to taste


  1. Remove the stem and finely dice the persimmon.
  2. Use a micro plane to zest the lemon and grate the ginger.
  3. Finely chop herbs.
  4. Combine all ingredients and season to taste.
Bacon Crust Salmon
Bacon Crust Salmon

For Bacon Crust:

1 lb Hobbs bacon

1 c chopped parsley

1/2 c chopped chives

4 c panko bread crumb

8 oz butter

24 oz salmon, cut into six 4oz portions


For Bacon Crust:

    1. Dice and render the bacon until very crispy.
    2. Strain the bacon and reserve the rendered fat.
    3. Combine the rendered bacon and herbs in a food processor. Puree until finely ground, scraping the bowl as needed.
    4. Add the bread crumb and process until fully incorporated into the bacon mixture.
    5. Meanwhile, melt the butter and warm the bacon fat if needed.  With the food processor running, add the bacon fat and butter.
    6. Turn the crust out onto a large piece of parchment paper and place an additional parchment on top of the crust. Using a rolling pin, press the bacon crust out towards the edges of the paper until it is 1/8 inch thick.
    7. Chill the bacon crust for one-hour minimum until very firm.
    8. Using a pizza cutter or sharp knife, cut the crust to the desired size. The crust should be just smaller than the salmon portions.


To assemble:

    1. Preheat the oven to 400 degrees. While the oven is preheating, season the salmon with salt and pepper.
    2. Pan-sear the salmon for 3 minutes over high heat in an oven-safe sauté pan or cast-iron pan. Flip salmon for an even sear.
    3. Cook the salmon in the oven for 4 minutes.
    4. Add the bacon crust to each portion and continue to bake until bacon crust has melted and the salmon is cooked to the desired temperature.
Round Pond Mignardises
2022-12-08 15.46.39-2

Salted Caramel Chocolate Shortbread Cookies

1¾ c AP flour

1c + 1 ½ tbsp cocoa powder

8 oz butter, room temperature

2 tsp kosher salt

¾ c + 1 tbsp sugar


  1. Sift the dry ingredients together.
  2. Cream the butter and sugar.  Add the dry ingredients, and mix just until combined, allow the dough to rest at room temperature for one hour.
  3. Roll on a well-floured surface to 1/8 inch thick.
  4. Cut to desired size and shape.
  5. Preheat oven to 325 degrees.
  6. Chill cut cookies for 30 minutes.
  7. Bake for 8-12 minutes
  8. Cool to room temperature, and fill with salted chocolate caramel.

Salted Chocolate Caramel

8 oz granulated sugar

¼ c water

6 oz heavy cream

4 oz dark chocolate

Sea salt to taste


  1. Combine the sugar and water in a small, heavy-bottomed pot, stirring until sugar is dissolved.
  2. Cook over high heat, undisturbed to 305 degrees.
  3. Remove the sugar from the heat then carefully add the cream, whisk to incorporate.
  4. Add the chocolate and season to taste.
  5. Cool to room temperature. Once cool, transfer caramel to a plastic pastry bag and reserve for cookies.

Cocoa Nib Truffles

8 oz dark chocolate

8 oz heavy cream

4 oz butter

4 oz cocoa nibs, toasted

Chocolate for rolling as needed

Cocoa powder for dusting as needed


  1. Finely chop the chocolate and butter.
  2. Melt the butter and chocolate over a double boiler.
  3. Bring the cream to a simmer and mix into the chocolate/butter mixture. Add the cocoa nibs, and stir well.
  4. Chill the truffle base in a non-reactive container overnight.
  5. Form the truffles with a small metal scoop, and shape them by hand into small balls. Meanwhile, melt a few ounces of chocolate over a double boiler.
  6. Place the cocoa powder in a medium bowl.
  7. Roll the truffles in melted chocolate and then roll them in cocoa powder.
  8. Shake off excess cocoa powder and reserve truffles in an airtight container under refrigeration.

For more recipes and serving tips check out our blog, aRound the estate!

Your Winter Club Shipment
Winer Wine Selections

Click below to learn more about all of the wines available to members in February.

Each shipment is unique. To view the wines you received, click here.

2015 Reserve Cabernet Sauvignon

Special Library Release 

The 2015 Reserve showcases what stunning flavors can come from our Rutherford estate vineyards. The aromatics explode out of the glass with fresh, ripe boysenberry and warm wild blackberry balanced by mocha, cream, and hints of cedar. Deep, dark, juicy flavors of cassis and black cherries on entry are balanced by espresso, berry pie, and baking spice. The lavish finish unfolds with deep, round tannins, balanced by jubilant acidity with nuances of espresso and mocha.

2016 Rutherford Cabernet Sauvignon

Special Library Release

Our flagship Estate Cabernet Sauvignon evolves in the glass with alluring aromas of ripe blueberries, black cherry, star anise, baking spices, and minerality reflective of our infamous “Rutherford Dust.” Elegant and dark, the wine gracefully dances across the palate with flavors ranging from lush blackberry preserve, rhubarb pie, and sage. Supple and layered with refined tannins, the mid-palate is enhanced with mocha notes, leading to chocolate-covered cherries on the finish. This Cabernet Sauvignon may be enjoyed now and will age gracefully over time.

2018 Estate Cabernet Sauvignon

A true reflection of the signature Rutherford dust, this Cabernet Sauvignon embodies an old world meets new world style. Our Estate Cabernet Sauvignon is hand-crafted from our Rutherford Estate and Oakville vineyards. Exhibiting rich characteristics of dark complex fruits, minerality and balanced intensity, the layers of this wine truly reflect our vineyards terroir.


96 points, The Tasting Panel 

“From the winery’s Rutherford and Oakville vineyards, this …Cabernet Sauvignon…showcases opulent black fruit and bright pomegranate. Espresso and a pop of black pepper weave between the curvaceous body. Jasmine-kissed cocoa pervades, leaving a continuous floral perfume and flavor.”

2016 Reserve Cabernet Sauvignon

Special Library Release 

Sourced entirely from the gravely sections of our estate, the 2016 Reserve Cabernet showcases what stunning flavors can come from our Rutherford vineyards. The aromatics burst from the glass with tremendous black currant and cassis notes, as well as highlights of licorice, forest floor, and black tea. Creamy, rich, and generous, this wine shows essences of plum, clove, and cigar box, which marry well with hints of dried herbs, licorice, and tarragon. The compelling finish unfolds with breadth and a lovely tension between the wine’s mouthwatering acidity and pleasing tannins


95 Points – Vinous

“The 2016 Cabernet Sauvignon Reserve is as impressive as it was from barrel. Ample full-bodied and yet classically medium-bodied in feel, the Reserve is tremendous. All the elements are in balance. Soft contours and silky tannins add to the wine’s considerable appeal. The single-parcel Cabernets are undoubtedly flashier, but for quality and price, it is very hard to top the Reserve.”- Antonio Galloni


2017 Louis Bovet Reserve Sauvignon Blanc

Special Library Release

The Louis Bovet Reserve Cabernet Sauvignon embodies a sharp focus on aspects of Rutherfordterroir. Stylistically it shows finesse and balance with dark fruit, savory notes, and supple, firm tannins. This wine is age-worthy and deserves a place of honor in your cellar and on your table.

97 Points – The Tasting Panel

“This new release is a 100-year tribute to the Round Pond family’s “grand patriarch.” Concentrated notes of melted dark chocolate, blackberry, and sweet earth are luxurious and profound. Black coffee and black plum linger on the finish. Structured, robust, and opulent, with even more room to mature in years to come.”

2018 Louis Bovet Reserve Sauvignon Blanc

Special Library Release

The Louis Bovet Reserve Cabernet Sauvignon embodies a sharp focus on aspects of Rutherfordterroir. Stylistically it shows finesse and balance with dark fruit, savory notes, and supple, firm tannins. This wine is age-worthy and deserves a place of honor in your cellar and on your table.


96 Points – The tasting panel

“High-toned raspberry and dusty blue floral notes are not only elegant on nose and palate, but remarkably upright and bright.”


95 Points – Jeb Dunnuck

“…sumptuous, full-bodied, textured style carrying lots of darker currants and blue fruits as well as notes of tobacco, sappy herbs, flowers, and earth. It’s already drinking beautifully yet has enough tannins to allow it to evolve for 20 years.”

2022 Estate Sauvignon Blanc

New Release 

This wine is focused on the purity of fruit; it is a flip book of the varietal as it ripens on our Rutherford estate. We capture different snapshots of the grape’s character by making multiple picking passes during harvest. For textural and aromatic depth, grapes are harvested by hand at various ripeness levels and gently pressed as whole clusters at low pressures. Aromatic notes of white peach and lime leap out of the glass with a hint of herbaceous Thaibasil. Juicy, bright flavors of lychee and pink grapefruit are complemented with a wet stone minerality and perfectly balanced acidity. A mid-palate richness leads to a long, clean finish.

Upcoming Events
Round Pond Holiday Table

Winter Member Release Event – February 11th, 2023

Indulge in a winter experience in wine country, it’s the perfect time to pick up your newly released club shipment.


Olive Mill Member Open House – April 8th, 2023

Explore and experience our newly re-opened Olive Mill, one of only two in Napa Valley!

Check out our latest video!

Follow us on Instagram for a peek behind-the-scenes and the most up-to-date news from Round Pond!