Hello Friends,
Spring is here, and with it comes a new shipment we’re especially excited to share with you!
Your spring club shipment includes the brand-new release of our Brut Rosé. It’s fresh, vibrant, and perfect for toasting all summer long! We’ve also released the latest vintage of our Estate Cabernet Sauvignon, which received 92 points from James Suckling. He noted, “A generous texture and luscious dark-chocolate flavors give this full-bodied wine a sense of weight and depth.” This is truly a highlight of our Rutherford and Oakville Estate vineyard terroir. Also included are a number of longtime member-favorite wines, curated to pair perfectly with your favorite dishes throughout spring and summer.
As we continue to prioritize sustainability in every area of the winery, we’ve made the decision to discontinue our printed newsletters. Instead, we’ll be sending a digital newsletter with each shipment — filled with the same great recipes, updates, and features you’ve come to expect, now in a more earth-friendly format.
Below, you’ll find an update from Winemaker Jeff Plant, who shares why the 2025 vintage is already shaping up to be one of our best yet, along with springtime recipes from Estate Chef Fernando Arias and Pastry Chef Kathryn Gunderson — thoughtfully paired to complement your new wines.
And don’t forget — we’d love to see you at our Member Celebration on May 31st! Join us in the gardens for an afternoon of wine, seasonal bites from Chef Fernando, and live music under the spring sky. It’s our way of saying thank you for being a part of our community.
Cheers to a season of discovery and celebration.
Ryan MacDonnell Bracher & Miles MacDonnell
Second-Generation Owners
Spring 2025
WINEMAKER UPDATE
The 2025 vintage is off to a great start. After a winter of excellent rainfall, our soils began the season fully saturated — ideal conditions that set us up for healthy vine growth. Bud break was right on schedule, and a stretch of warm days and cool nights has led to balanced shoot growth and strong canopy development. We’re seeing large, full flower clusters across the vineyard, and while fruit set in late May or early June will determine the final crop, the potential for a standout vintage is there.
Right now, we’re in the middle of suckering, which helps balance the vines by removing unnecessary shoots. Soon, we’ll begin tucking shoots into the trellis and opening up the canopy for sunlight and airflow. This careful canopy work not only promotes flavor development but also protects the fruit from extreme heat — something our Twin T trellis system is designed to do exceptionally well.
Sustainability remains at the heart of our vineyard practices, from low-impact farming and rotating cover crops to using natural predators like owls and beneficial insects for pest control. Every decision we make in the vineyard this summer plays a vital role in the wines we’ll craft this fall — and so far, we’re feeling very optimistic.
Jeff Plant
Estate Winemaker
SPRING RECIPES
From Estate Chef Fernando Arias & Pastry Chef Kathryn Gunderson
Blood Orange Chili Salt
Included in your club shipment
Bring a bold twist to your kitchen with our Blood Orange Chili Salt, crafted to capture the vibrant flavors of the season. Featuring sun-ripened blood oranges and a touch of chili heat, this versatile finishing salt shines when sprinkled over fresh fruit like mango, watermelon, or cantaloupe — or use it to elevate roasted lamb, grilled chicken, or seared salmon with a bright, citrusy kick.
Recipes
Blood Orange Chili Crisp
Blood Orange Chili Crisp
A spicy, citrus-forward condiment that’s become a go-to in our Estate kitchen. Chef Fernando and Pastry Chef Kat put this on almost everything — from roasted veggies and grilled meats to eggs and even popcorn. It adds the perfect punch of flavor and crunch, and once you try it, you’ll find yourself reaching for it constantly too.
Ingredients
1 Round Pond Blood Orange Chili Salt spice packet
½ cup canola oil
2 cloves garlic, thinly sliced
1 small shallot, thinly sliced
2 tbsp sesame seeds
Directions
- In a small pot, heat canola oil to 350°F.
- Fry shallots until golden and crispy. Remove with a slotted spoon and place on paper towels to absorb excess oil.
- Fry garlic slices using the same method.
- Place the spice packet and sesame seeds in a small metal bowl and carefully pour the still hot oil over the sesame seeds and spice packet.
- Add the crispy garlic and shallots to the mixture and stir to combine.
- Let cool completely, then store in the refrigerator.
- Best enjoyed within a couple of months — but we doubt it will last that long.
Blood Orange Sorbet
Blood Orange Sorbet
Bright, refreshing, and with just the right amount of heat — this sorbet is a flavor-packed showstopper. Pastry Chef Kathryn loves finishing it with a pinch of Blood Orange Chili Salt and a drizzle of our estate Blood Orange Olive Oil for a sweet-meets-savory twist that’ll have everyone coming back for seconds.
Ingredients
567g sorbet syrup (see recipe below)
450ml fresh blood orange juice
390ml water
½ tablespoon Round Pond Blood Orange Chili Salt
Directions
- Combine all ingredients in a bowl and stir to incorporate.
- Pour the mixture into an ice cream maker and churn until it reaches your desired texture.
- Transfer to a container and store in the freezer.
- Bonus tip: Just before serving, top with a light drizzle of Round Pond Blood Orange Olive Oil for a citrusy, savory finish.
Sorbet Syrup (Base)
Ingredients
16 oz sugar
320ml water
75g glucose (or substitute corn syrup)
Directions
- Combine all ingredients in a small saucepan.
- Bring to a boil, then let cool completely before using.
Roasted Ribeye
Roasted Ribeye with Parsnip Purée, Roasted Cauliflower Steak & Golden Raisin Dukkah, and Beef Bordelaise
This dish is a showstopper from the Estate kitchen — a signature from our Il Pranzo menu and one of Chef Fernando’s go-to recipes when rich, savory comfort meets refined flavor. The combination of tender ribeye, sweet-spiced cauliflower, and silky parsnip purée is a masterclass in balance, with our signature Bordelaise tying it all together. Whether for a celebration or just because, this is a recipe worth savoring.
Ribeye Steak
Ingredients
1 ribeye steak (6–8 oz, about 1½ inches thick)
Salt & pepper to taste
Beef fat or canola oil for searing
Directions
- Let the steak come to room temperature (about 30 minutes).
- Season heavily with salt and pepper 15 minutes before cooking. Pat dry.
- Heat a cast iron skillet over high heat. Lightly grease with beef fat or canola oil.
- Sear steak 3–5 minutes per side, until crusted and golden.
- Transfer to a wire rack and rest for 30 minutes to 1 hour before slicing.
Parsnip Purée
Ingredients
1 lb parsnips, peeled and chopped
¼ lb butter
¼ cup thyme
1 tbsp Round Pond Garlic Olive Oil
1 pint whole milk
1 pint heavy cream
Salt to taste
Directions
- In a medium saucepan, cook butter over medium-low heat until milk solids begin to brown. Stir constantly.
- Add parsnips and coat in browned butter.
- Add remaining ingredients. Cover and simmer on low heat for 35–40 minutes, until parsnips are tender. Stir occasionally.
- Transfer to a blender and purée until smooth. Adjust seasoning. Serve warm.
Roasted Cauliflower Steaks with Golden Raisin Dukkah
Ingredients
1 head cauliflower, sliced into ½-inch steaks
2g fennel seeds, toasted
11g sesame seeds, toasted
20g sunflower seeds, toasted
2g Urfa chili flakes
20g golden raisins
2g salt
Beef fat or canola oil for searing
Directions
- Sear cauliflower steaks in a hot cast iron skillet with oil until golden, 3–4 minutes per side.
- In a food processor, combine fennel, sesame, sunflower seeds, Urfa chili, raisins, and salt. Pulse until coarse.
-
Sprinkle over seared cauliflower before serving.
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.
2022 Brut Rosé
100% Pinot Noir | Russian River Valley
A fresh release just in time for spring, this sparkling rosé is crafted from 100% Pinot Noir using the traditional Méthode Champenoise and aged en tirage for 18 months. Lively aromas of wild strawberry and citrus blossom lead into a bright, fruit-forward palate with crisp acidity and a long, graceful finish. Perfect for spring brunches, garden celebrations, or toasting to the season’s first sunshine.
2024 Rosto Di Nebbiolo
77% Nebbiolo, 14% Syrah, 9% Grenache | Rutherford
A fresh expression of Nebbiolo grown specifically for rosé, this vibrant wine channels the grape’s signature character into a lighter, spring-ready style. Picked early and aged in stainless steel, it bursts with wild strawberry and raspberry flavors, lifted by bright acidity and a refreshing finish. Perfect for pairing with spring picnics, grilled vegetables, or simple pasta with lemon and herbs.
2022 Estate Cabernet Sauvignon
85% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 5% Malbec | Napa Valley
Crafted from our Rutherford and Oakville vineyards, this Cabernet Sauvignon is the perfect companion for cool spring evenings spent fireside or under twinkling patio lights. With layers of dark berries, earthy undertones, and velvety tannins, it offers exceptional richness and balance. A hint of spice on the finish makes it a natural pairing for grilled meats, mushroom dishes, or herb-roasted lamb.
2022 Proprietary Red
35% Malbec, 30% Cabernet Sauvignon, 23% Petit Verdot, 12% Cabernet Franc | Rutherford
A vibrant blend led by Malbec and Cabernet Sauvignon, this vintage showcases the expressive character of our Rutherford estate. Bursting with juicy blackberry and raspberry, it’s layered with floral notes, a hint of lavender, and just the right touch of structure from Cabernet Franc. With its smooth tannins and bright acidity, this crowd-pleasing red pairs beautifully with grilled fare, springtime stews, or even a simple charcuterie board under the stars.
2022 Proprietary Left Bank Blend
53% Cabernet Sauvignon, 47% Merlot | Rutherford
Inspired by the iconic Bordeaux Left Bank blends, our version combines Cabernet Sauvignon and Merlot to deliver a graceful, complex wine. With old-world finesse and California opulence, it offers soft, nuanced layers of dark fruit, tobacco, and a hint of spice, finishing with smooth, well-integrated tannins. Perfect for pairing with roasted lamb, duck, or a selection of fine cheeses.
2022 ProprietaryRight Bank Blend
53% Cabernet Sauvignon, 47% Cabernet Franc | Rutherford
“The 2022 Right Bank Blend is juicy, bold, and racy.” – 91 pts, Antonio Galloni, Vinous Alluring and captivating, this small-lot blend brings together estate-grown Cabernet Sauvignon and Cabernet Franc for a supple, smooth wine with silky tannins. Dark fruit flavors of black cherry and plum are balanced by the freshness of Cabernet Franc, leading to a rich, lengthy finish. A perfect match for grilled meats, savory stews, or a cheese platter.
2022 Proprietary Super Tuscan
55% Sangiovese, 45% Cabernet Sauvignon | Rutherford
A vibrant blend of estate-grown Sangiovese and Cabernet Sauvignon, this wine delivers lifted aromatics and bold fruit with a refined edge. Ripe cherry, raspberry, and rose petal lead into richer notes of blackberry, vanilla, and a hint of bergamot. With silky texture, bright acidity, and a graceful finish, it’s a natural match for spring pastas, herb-marinated pork, or wood-fired pizza shared al fresco.
2022 ProprietaryPetit Verdot
100% Petit Verdot | Rutherford
Inky and full-bodied, this bold wine showcases concentrated notes of blackberry, plum, and roasted coffee. Firm tannins and vibrant acidity bring structure and lift, while the long, rich finish makes it ideal for savoring slowly. Pair with grilled short ribs, roasted eggplant, or a cozy evening around the fire as spring nights begin to linger.
UPCOMING EVENTS
Spring Wine Release
Saturday, May 31st | 2:00–4:00 pm
Soak in springtime in our culinary garden while enjoying live music, our newly released member-exclusive wines, and small bites from our Estate Chef. Log in with your membership account to purchase tickets
SET SAIL WITH US!
Join us on a Mediterranean cruise supporting Alzheimer’s research
June 6–13, 2026
Extended Early-Bird Pricing Through June 30th 2025
Set sail with us in June 2026 aboard Oceania’s newest ship, Allura, for an extraordinary Mediterranean wine cruise from the Eternal City of Rome to the picturesque port of Trieste. Enjoy world-class wines, breathtaking destinations, and exclusive experiences — all while making a difference. A portion of all room sales will be donated to organizations fighting Alzheimer’s, helping to support vital research and advocacy.
Featured Hosts
Join Christina Marsalek, Round Pond’s Director of Guest Experiences, and Jay Allen, country artist and Alzheimer’s advocate, for an unforgettable journey. Christina brings her passion for wine, while Jay will deliver an exclusive private concert.
What Awaits You:
- A private concert with country music star and Alzheimer’s fundraising partner Jay Allen.
- Exclusive Round Pond Estate wine experiences, including tastings, paired dinners, and a dedicated Alzheimer’s Fundraising Dinner.
- Visits to stunning ports in Italy, Greece, Montenegro, and Croatia.
- Gourmet dining, free shipboard gratuities, unlimited Wi-Fi, and more.