Hello Friends,
As spring settles in here in Napa Valley, we find ourselves looking forward to the months ahead — longer days, warmer evenings, and the quiet anticipation that comes with a new growing season. We hope this newsletter finds you well, wherever you are in the country.
This spring release is one we’re genuinely excited to share. Among the new releases are the 2024 Proprietary White, the 2023 Proprietary Super Tuscan, the 2023 Proprietary Left Bank Blend, and a 10-year library release of the 2016 Reserve Cabernet Sauvignon — a wine that rarely makes its way back out of the cellar.
Below, Winemaker Jeff Plant shares what’s happening in the vineyard as we move into the growing season, along with new recipes from Estate Chef Fernando Arias and Pastry Chef Kathryn Gunderson, each thoughtfully paired to bring out the best in these new releases.
We’d also love to see you in person. Join us for our Sunset Palm Dinner on Saturday, June 20th. Our most popular event of the year has been designed to showcase the very best views, gourmet cuisine, and delicious estate wines.
As always, thank you for being part of the Round Pond community. Your support is what allows us to keep caring for this land and crafting wines that we’re truly proud to share.
Ryan MacDonnell Bracher & Miles MacDonnell
Second-Generation Owners
Spring 2026
Winemaker Update
The 2026 growing season has already kept us on our toes. An unusually warm stretch during bud break pushed the vines ahead quickly, followed by cooler temperatures and spring rain as flowering began across the vineyard. While those conditions can create a little more variability during fruit set, they also often lead to looser, more open clusters that allow for excellent light exposure and airflow — something that can produce incredibly expressive wines.
Right now, timing and precision are everything in the vineyard. Our team is carefully managing the canopy to ensure balanced ripening across each block, while also preparing for a longer flowering window than usual this season. Farming always requires adaptability, and years like this remind us how much great wine is shaped by both careful decisions and the unpredictability of nature.
Back at the winery, we’ve just finished bottling more than 10,000 cases from the 2024 vintage — including the newest Kith & Kin and Proprietary wines. I could not be more excited about how these wines are showing, and I’m incredibly proud of the work Rachel, Adam, Asier, and the entire production team put into bringing them to life. Their attention to detail and care throughout the process was truly exceptional.
Jeff Plant
Estate Winemaker
Spring Recipes
From Estate Chef Fernando Arias & Pastry Chef Kathryn Gunderson
Herb Mustard Marinade
Included in your club shipment
Elevate your next meal with our Herb Mustard Marinade, crafted to infuse rich, savory depth into every bite. Featuring a blend of mustard, dill, tarragon, fennel, and salt, this versatile marinade is the key to Chef Fernando’s famous fried chicken and also will elevate your next potato salad or deviled eggs. Mixed into a compound butter this will take your favorite dishes over the top or use it as a tangy dipping sauce to bring a rustic, garden-fresh character to your table.
A crispy, comforting favorite from the Estate kitchen. Marinated in buttermilk and finished with our Round Pond Herb Mustard Marinade, this fried chicken is packed with savory flavor and the perfect amount of crunch. Chef Fernando loves serving it alongside fresh seasonal sides and a chilled glass of wine straight from the garden table.
Ingredients
1/2 lb boneless, skinless chicken thighs
1 qt buttermilk
5 cups all-purpose flour
2 qt canola oil
1 package Round Pond Herb Mustard Marinade
Salt and pepper, to taste
Directions
- Place the chicken thighs in a metal bowl and season with salt and pepper. Pour buttermilk over the chicken until fully covered.
- Cover and marinate in the refrigerator for at least 1 hour but no longer than 4 hours.
- In a large pot, heat the canola oil to 350°F.
- Place the flour in a second bowl. Prepare two sheet trays fitted with metal racks — one for the breaded chicken and one for the finished fried chicken.
- Working one piece at a time, remove the chicken from the buttermilk and place into the flour. Toss well to coat, then place onto the prepared rack.
- Once all of the chicken has been breaded, carefully place the pieces into the hot oil and fry until golden brown and cooked through.
- Remove the chicken from the oil and transfer to the clean rack.
- Immediately season with the Round Pond Herb Mustard Marinade and an additional sprinkle of salt while still hot.
A bright, herb-forward twist on a classic potato salad. Tossed with fresh dill, chives, whole grain mustard, and our Round Pond Herb Mustard Marinade, this version is creamy, tangy, and full of flavor. It’s the kind of side dish that shows up at the table once and quickly becomes a staple all summer long.
Ingredients
1/2 lb baby potatoes, halved
1 cup mayonnaise
1 package Round Pond Herb Mustard Marinade
1/4 cup chives, chopped
1 tbsp whole grain mustard
1/4 cup shallot, minced
1/4 cup fresh dill, chopped
2 tbsp apple cider vinegar
Salt and pepper, to taste
Directions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender.
- Drain the potatoes and transfer to a large mixing bowl.
- Add the mayonnaise, Round Pond Herb Mustard Marinade, chives, whole grain mustard, shallot, fresh dill, and apple cider vinegar.
- Toss gently to combine.
- Season with salt and pepper to taste, then serve warm or chilled.
A staple at gatherings around the Estate, these deviled eggs are creamy, tangy, and packed with savory flavor from our Round Pond Herb Mustard Marinade. Finished with fresh dill, paprika, and a touch of cayenne, they’re the kind of bite that disappears from the table almost as quickly as they arrive.
Ingredients
6 eggs
1 tbsp distilled white vinegar
3 tbsp mayonnaise (preferably Duke’s)
1 package Round Pond Herb Mustard Marinade
1 tbsp Dijon mustard
2 tbsp cornichons, chopped
1 pinch cayenne pepper
Fresh dill and paprika, for garnish
Directions
- Place the eggs and vinegar in a medium pot and cover with cold water. Bring to a boil, then immediately turn off the heat and cover with a lid. Let sit for 10 minutes.
- Drain the eggs and cool completely.
- Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them into a bowl. Arrange the egg whites on a serving platter.
- Add half of the Round Pond Herb Mustard Marinade, the mayonnaise, Dijon mustard, chopped cornichons, and cayenne pepper to the yolks. Stir until smooth and season to taste.
- Spoon the filling back into the center of each egg white.
- Finish with the remaining Round Pond Herb Mustard Marinade, fresh dill, and a sprinkle of paprika before serving.
A simple finishing touch that instantly elevates almost anything it touches. Blended with garlic, fresh chives, black pepper, and our Round Pond Herb Mustard Marinade, this compound butter melts beautifully over steaks, seafood, roasted vegetables, or warm bread fresh from the oven.
Ingredients
1/2 lb butter, room temperature
1 package Round Pond Herb Mustard Marinade
2 cloves garlic, grated
2 tbsp chives, chopped
1 tsp black pepper
Directions
- Combine the butter, Round Pond Herb Mustard Marinade, garlic, chives, and black pepper in a small bowl. Mix until fully incorporated.
- Lay a sheet of plastic wrap flat on the counter and spoon the butter mixture onto the center.
- Using the plastic wrap, shape the butter into a log and refrigerate until firm.
- Once chilled, remove from the plastic wrap and slice into discs.
- Serve over warm steak, grilled shrimp, roasted vegetables, or your favorite fresh bread.
Crispy, savory, and impossible to stop eating. These fried pickles are coated in crunchy panko and seasoned with our Round Pond Herb Mustard Marinade for an extra punch of flavor. Serve them fresh from the fryer with a chilled glass of wine and they’ll disappear in minutes.
Ingredients
1 jar dill pickle spears (Chef Fernando recommends Claussen)
2 qt canola oil
2 cups all-purpose flour
6 eggs, beaten
2 cups panko breadcrumbs
1 package Round Pond Herb Mustard Marinade
Directions
- In a large pot, heat the canola oil to 350°F. Prepare a sheet tray fitted with a wire rack.
- Drain the pickles and pat them dry thoroughly with paper towels.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate bowls. Season the flour with half of the Round Pond Herb Mustard Marinade.
- Toss the pickles in the seasoned flour until coated, then shake off any excess.
- Dip the floured pickles into the beaten eggs, then coat thoroughly in the panko breadcrumbs.
- Once all of the pickles are breaded, carefully place them into the hot oil and fry until golden brown and crispy.
- Transfer to the prepared rack and immediately season with the remaining Round Pond Herb Mustard Marinade while still hot.
For more recipes and serving tips check out our recipes!
Your Spring Club Shipment
Log in to view your shipment.
Spring Wine Selections
Each shipment is unique, click below to learn more about all of the May wines.
100% Pinot Noir | Russian River Valley
Lively aromas of wild strawberry and citrus blossom lead into a bright, fruit-forward palate with crisp acidity and a graceful finish. Pop it at a spring brunch, bring it to a garden gathering, or raise a glass to the year’s first warm evenings.
60% Viognier, 40% Sémillon | Rutherford
A fresh new release just in time for spring, this Proprietary White is made for sunlit afternoons and easy gatherings. Its vibrant character brings energy to the table, ideal for sharing as the season begins to unfold.
70% Sangiovese, 30% Cabernet Sauvignon | Rutherford
Inspired by a love of Italian wines, this Proprietary Super Tuscan blends Napa Valley depth with the spirit of Tuscany. Its vibrant fruit and savory character shine alongside good food and even better company.
100% Cabernet Sauvignon | Rutherford
The 2016 Reserve Cabernet Sauvignon reveals a seamless balance of richness and refinement. A natural fit for meaningful occasions, where its maturity and elegance can take center stage.
100% Petite Sirah | Rutherford
Only crafted in select vintages, this Petite Sirah is a rare expression of both power and finesse. A compelling choice for evenings that call for something a bit more distinctive, where its depth and character can take center stage.
50% Cabernet Sauvignon, 50% Merlot | Rutherford
Inspired by the great wines of Bordeaux’s Left Bank, this blend brings together structure and refinement in a seamless expression. A natural choice for elevated dinners and occasions that call for something both polished and expressive.
86% Cabernet Sauvignon, 5% Merlot,
5% Cabernet Franc, 4% Malbec | Napa Valley
Sourced from our estate vineyards in Rutherford and Oakville, this Cabernet Sauvignon is a true expression of place and craftsmanship. A natural choice for meaningful gatherings, where its depth and character elevate every moment at the table.
Upcoming Events
meet the makers
Saturday, September 19th | 3:00–5:00 pm
Join us for a behind-the-scenes experience in an open house-style event hosted by the talented artisans behind Round Pond Estate’s acclaimed wines, olive oils, and culinary program. Mingle with Winemaker Jeff Plant, Estate Chef Fernando Arias, and Mill Master Emilio Alvarez as they share their passion, craft, and the stories behind what makes Round Pond so unique. We invite guests to ask questions, taste their creations, and learn how every element of the estate from vine to table is thoughtfully connected.