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

Happy Spring! We are thrilled to present your May club shipment that includes our newest releases of the 2021 vintage. These wines are beautifully expressive with a rich textural and aromatic depth. The 2021 vintage presented some of the best iterations of wines we have seen from the Estate, and we hope you enjoy them as much as we do!

In addition to the excellent quality of the wines, we’re particularly excited about the release of these wines because it’s the first vintage we’ve bottled in lighter-weight glass. This change eliminates 65 tons of waste through the 25% reduction in the overall bottle weight! The new glass is also sourced from North America, significantly reducing its overall carbon footprint.

As a member, you are truly a part of our extended family, and we greatly appreciate your continued support. We look forward to sharing these wines with you and hope you enjoy them with your own families and friends.

Ryan MacDonnell Bracher & Miles MacDonnell
Second-Generation Owners

Spring 2023 Vineyard Update

Jeff Plant - Winemaker

Jeff Plant

Estate Winemaker

Spring Seeds - Pastel Carrots

This fast-growing carrot variety boasts a lovely pastel hue.

Plant seeds 1 inch apart and half an inch deep, ensuring soil remains moist and seedlings aren’t stifled by a crust.

Germination should occur within 1-3 weeks. Come summer, after a 70-day wait; you’ll be rewarded with a bountiful harvest!

Spring 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.

Blood Orange Rosato Sorbet
Blood Orange Rosato Sorbet

4 C Blood Orange Juice

2 C Round Pond Estate Proprietary Rosato di Nebbiolo

2 1/8 C Sugar


  1. Combine 1 cup of Rosato and sugar
  2. Bring to a boil stirring constantly to dissolve sugars
  3. Combine Rosato syrup with remaining wine and blood orange juice.
  4. Chill in an ice bath, or overnight.
  5. Freeze according to your ice cream machine instructions. Transfer to container and freeze overnight.
Spring Lamb with Peas and Carrots
Rack of lamb with peas & carrots

Herbed Bread Crumb

4 tsbp butter

1 1/2 C panko bread crumb

1 bu chives, finely chopped

4 tbsp parsley, chopped

1 ea garlic, minced

Salt and pepper to taste

Rack of Lamb

1 ea rack of lamb

2 tbsp butter

3 sprigs thyme

1/8 tsp toasted coriander, crushed

1/8 tsp toasted fennel seed, crushed

Salt and Pepper to taste

Pea Cream

2 C english pea, freshly shelled

4 oz bacon, chopped

1 ea large shallot, peeled and sliced

1 ea garlic clove, thinly sliced

2 C heavy cream

1 sprig mint

Salt to taste


For Herbed Bread Crumb:

    1. Melt the butter in a large sauté pan over medium heat.
    2. Toast the bread crumb in the butter until golden brown stirring constantly.
    3. Add the garlic and herbs. Continue cooking for 1 minute.
    4. Season to taste. Store the toasted bread crumb on a paper towel in a cool, dry place to be used with the lamb.

For the Lamb:

    1. Vacuum seal the ingredients.
    2. Cook Sous Vide at 130 degrees for two hours. (This temperature will yield a medium rare rack, increase temperature by 5 degrees for medium.)
    3. When ready to serve, remove the lamb from the sous vide bag.  Sear on high on all sides then allow the lamb to rest for 5 minutes.
    4. Brush with whole grain mustard and coat with herbed bread crumbs(recipe above)  Serve with pea cream, fresh snap peas, roasted carrot, and shaved chiles.

For the Pea Cream:

    1. In a heavy bottom saucepan render the bacon, stirring occasionally. When fully cooked add the shallot and garlic, sautee for 3 minutes.
    2. Add the cream, bring the mixture to a boil.
    3. Add the peas and season with salt.
    4. Bring the mixture back to a simmer for 45 seconds.
    5. Transfer the pea cream to a blender and puree on high until very smooth.
    6. Pass the pea cream through a fine strainer.
    7. Adjust season to taste.  Add the whole mint sprigs.
    8. Allow the mixture to sit for 30 minutes. Remove the mint.
Green Harissa
Green Harissa


2 ea garlic

5 ea jalapeno, seeded

3 bu cilantro, picked

1 c parsley, picked

2 tsp cumin

2 tsp carraway

1 1/2 C Round Pond Italian Extra Virgin Olive Oil

½ ea lemon (juice and zest)

1 tbsp kosher salt


  1. Toast seeds on medium-high heat until fragrant, and place aside.
  2. Add garlic, jalapeno, lemon juice, spices and olive oil to blender and blend until fully pureed.
  3. Once mixture is homogenous, add herbs, salt, and lemon zest. Blend once again.
  4. Blend till silky smooth on high or pulse a few times for a more rustic texture.
  5. Sauce is ready! Use room temp or cold right away. If stored it will last 1-2 days, make sure to cover with plastic wrap touching the mixture on top to reduce risk of oxidation.

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

Your Spring Club Shipment
Spring Wine Selections

Each shipment is unique, click below to learn more about all of the May wines.

2009 Reserve Cabernet Sauvignon

Special Library Release 

94+ points, Vinous

“Round Pond’s 2009 Cabernet Sauvignon Reserve is absolutely gorgeous. Dark plum, cherry, smoke, tar, licorice, smoke, cinnamon and iron meld together in a wine of true distinction and pedigree. A classic example of Rutherford dust with an extra dimension of fruit, the 2009 Reserve is firing on all cylinders today. This is without question one of the most beautiful wines I have tasted from Round Pond.” – Antonio Galloni

2018 Proprietary Super Tuscan

Special Library Release

The wine opens with an extremely expressive varietal character of black cherry cordial, confection, dried herbs and anise. Made on the day of harvest and co-fermented in tank, this wine showcases a beautifully married blend that is greater than the sum of its parts. The fine-grained tannins are silky and provide a lively medium-bodied wine with great structure. This mouthwatering, lush red wine is drinking well at a young age and closes with a gentle, long finish.

2021 Proprietary Red Wine Blend

New Release

Rich aromas of cassis and ripe plum leap out of the glass, followed by a luscious palate of blackberry and raspberry with green peppercorn spice and a slight lavender floral finish. This wine’s soft midpalate and balanced tannins make this a phenomenal complement to your favorite grilled or spicy dishes.

2017 Louis Bovet Reserve Cabernet Sauvignon

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.”

2021 Proprietary Super Tuscan

New Release

This beautiful wine is brimming with aromatic blackberry, strawberry, and earthy bay leaf notes. Rich, deep flavors of cherry and pomegranate are seamlessly rounded out with hints of licorice and vanilla. The depth of character offered from the Cabernet Sauvignon is balanced with the bright fruit notes of the Sangiovese leading to a wonderfully textured mouthfeel and satisfying finish.

2021 Proprietary Left Bank Blend

New Release

Equal parts Cabernet Sauvignon and Merlot, aromatics of ripe red fruits mingle with notes of cocoa and graham cracker. Raspberry and cranberry coat the palate layering notes of cherry with a touch of dried mushroom. The acid is well integrated, bringing out brightness and the fine-grained tannins lead to a beautifully long finish.

2022 Proprietary Rosato di Nebbiolo

New Release 

“Crisp, mouthwatering and vibrant, the 2022 has the tell-tale signs of a stunning Rosé.” – Jeff Plant, Estate Winemaker 

75% Nebbiolo, 25% Syrah | Floral notes of rose petal mingle with ripe raspberry and watermelon aromas. Flavors of stone fruit and strawberry with a touch of apricot are balanced with incredible acidity that leads to an extremely satisfying finish. Pair with summer dishes like prosciutto salad or peach and burrata caprese.

Upcoming Events
Guests gathered at long dining table on driveway during dusk.

Sunset Palm Wine Dinner – June 24, 2023

Our ever-popular Sunset Palm Wine Dinner is back! Join us for a five-course wine-paired dinner while taking in the beauty of the Estate at sunset. We begin the evening with a wine reception followed by dinner nestled in the West Garden. Our Estate Chef will prepare dishes to highlight our award-winning wines featuring fresh items from our culinary garden.

Guests gathered on Terrace at sunset.

Summer Wine Dinner – August 26th, 2023

Take in the beauty of Napa Valley before harvest with the final event in our summer wine dinner series! Soak in the vineyard views during the wine reception and emerge yourself into the Wine Country while enjoying an expertly paired five course dinner prepared by our Estate Chef. Seasonally selected fresh ingredients from our culinary gardens further enhance this experience while highlighting our classic Rutherford wines.