CLUB OFFERING

SEASONAL CELEBRATIONS

Beautiful Wines to Celebrate the Season

Discover our Holiday Seasonal Celebrations Selection! If you have specific wine preferences, remember you can tailor your shipments to suit your taste. The customization window opens on November 3 and concludes on November 12 at 11 pm PST. All orders will begin shipping on November 13 to arrive in time for Thanksgiving.

Need assistance? Reach out directly to Amanda at Amanda@trattorefarms.com or call: 707-431-7200 x712

Here are the Wines we have selected – one bottle each at 30% off: 

Sparkling Rosé – Our Sparkling Rosé using the Mèthode Champenoise, a traditional, labor-intensive bottle fermentation, stands out for those who relish a refined bubbly. With a delicate salmon color, this bright cuvée has lively aromas of strawberries, raspberries, and notes of baked fruit pastries. Taste vibrant acidity and subtle cream flavors with fresh berries and hints of nectarine and tangerine.

2021 Estate Proprietor’s Reserve – Our 2021 Proprietor’s Reserve combines everything Trattore Farms offers: great terroir, exquisite fruit flavors, meticulous winemaking, and a long family history of land stewardship and farming tradition. This wine combines Tim’s favorite Rhône varietals from our Estate (48% Syrah, 28% Grenache, 24% Mourvèdre) with earthy aromatics, a bright palate, and persistent yet graceful tannins. The fruit flavors show off strawberries, pomegranates, seductive flowers, earth, and pepper. 
 

2021 Alder Springs Gratitude – Being part of a farming community is a profoundly humbling experience. The gratitude we experience daily is indescribable – with majestic mountains to the east and the Pacific Ocean to the west. The combination of nature’s beauty, diversity of terroir, and microclimates that allow us to produce stunning varietals is a tremendous gift. We are forever grateful to share this with you. 

Our 2021 Gratitude wine is an elegant blend of 58% Grenache, 20% Syrah, 20% Cinsault, and 2% Counoise. A light-to-medium-bodied wine is a versatile drinking experience that is wonderful for all seasons. An aromatic profile has bright berry notes, while the palate has flavors of crisp red apple, tangy cherry, and delicate white violets and a beautiful fruit finish, well-balanced tannins, and acidity that lingers on the pallet.

2021 Estate Tractor Red – Each year, we create a unique combination for Tractor Red, and it’s one of our club members’ favorite wines. This year’s blend combines Zinfandel, Grenache, and Mourvèdre. With a bright cherry nose and a beautifully balanced palate of cedar, bright and dark berries with a hint of leather and cocoa on the finish, you can enjoy this wine with just about any food. Salud!

 

Roasted Beef Tenderloin
with Red Wine Sauce

Chocolate Lover's Chocolate Cake

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 40 Minutes, plus 1 hour to bring the meat to room temperature

INGREDIENTS

FOR THE SAUCE

  • Eight tablespoons unsalted butter, divided
  • ¾ cup finely chopped shallots, from 2-3 large shallots
  • 1¼ cups red wine (we recommend Trattore Farms Rhône red wines)
  • 3 cups beef broth
  • Six fresh thyme sprigs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • One teaspoon sugar
  • Two tablespoons all-purpose flour

FOR THE BEEF

  • 1 (2 to 3 lb) center-cut beef tenderloin roast
  • Kosher salt (½ teaspoon per pound of beef)
  • Freshly ground black pepper (¼ teaspoon per pound of beef)
  • Two tablespoons of Trattore Farms olive oil
  • ¼ cup beef broth

INSTRUCTIONS

FOR THE SAUCE

Melt five tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes or until the liquid is reduced by about half.

While the liquid is reducing, place the remaining three tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid and simmer for a few minutes until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

FOR THE TENDERLOIN

    1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
    2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
    3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it’s hot.
  1. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  2. Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table. Recipe by Once Upon a Chef
Servings: Makes one 9-inch 2-layer cake
Total Time: 1 Hour, plus time to cool

INGREDIENTS

FOR THE CAKE

  • 2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
  • 2 cups granulated sugar
  • 1 cup unsweetened natural cocoa powder, such as Hershey’s
  • One teaspoon salt
  • Two teaspoons baking powder
  • One teaspoon baking soda
  • Two large eggs, lightly beaten
  • ½ cup Trattore Farms olive oil
  • 1 cup sour cream
  • 1½ teaspoons vanilla extract
  • 1 cup boiling water

FOR THE FROSTING

  • 8 ounces semi-sweet or milk chocolate, broken into small pieces (see note)
  • 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
  • 1¼ cups confectioners’ sugar
  • ½ cup unsweetened natural cocoa powder, such as Hershey’s
  • ⅛ teaspoon salt
  • ¾ cup light corn syrup
  • One teaspoon vanilla extract

INSTRUCTIONS

FOR THE CAKE

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
  3. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
  4. Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
  5. Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans, and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.

FOR THE FROSTING

Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in the microwave for a few seconds.) Set aside to cool.

  1. In a food processor, process the butter, confectioners’ sugar, cocoa powder, and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
  2. The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon, and it should shine right up.
  3. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).