The Founder’s Circle Release
Varietal: 100% Chenin Blanc
Vintage: 2022
Sourcing Region: Breedekloof, South Africa
Production Notes: This Chenin Blanc was sourced and vinified by our friends at the Bersig winery in Breedekloof, South Africa. The grapes were harvested in the spring of 2022, spent some maturation time in oak and were bottled in December 2022. The wine arrived at Kennedy Cellars in April 2023.
Tasting Notes: Notes of stone fruit and ripe mango. Sun ripened grapes and oak age create body and finesse while retaining nice acidity
ABV: 13.5%
Serving Conditions: Recommended serving temperature is 45-55°F
Pairing Suggestions: Pair with seafood, bisque or cream dishes as well as sharp cheese
Varietals: 40% Pinotage, 38% Cabernet Sauvignon, 8% Petit Verdot, 7.5% Cabernet Franc, 6.5% Merlot
Vintage: 2021
Sourcing Region: Breedekloof, South Africa and Lodi, California
Production Notes: Varietals were vinified separately receiving a blend of punch downs and pump overs. After malolactic fermentation was complete, the wines were aged in 40% new American oak barrels for 18 months before being blended and bottled.
Tasting Notes: Layers of ripe plum, black cherry, raspberry and blackberry transition from the nose to the palate with notes of smokey stewed fruit, raisin and toast
ABV: 13.5%
Serving Conditions: Recommended serving temperature is 60-62°F
Pairing Suggestions: Italian cuisine, barbeque, lamb or duck
Varietals: 75% Cabernet Sauvignon, 25% Pinotage
Vintage: 2020
Sourcing Region: Suisun Valley, California and Breedekloof, South Africa
Production Notes: Fermented as individual varietals and blended together before bottling.
Tasting Notes: Layered floral notes, blackberry jam, hints of caramel & cocoa shavings, with a touch of dried herbs on the finish
ABV: 14.5%
Serving Conditions: Recommended serving temperature is 58-60°F
Pairing Suggestions: Gourmet burgers, pasta with Gorgonzola sauce
Varietal: 100% Pinotage
Vintage: 2020
Sourcing Region: Breedekloof, South Africa
Production Notes: Fermented in stainless steel tanks with regular pump overs, and aged for 13 months in American oak barrels
Tasting Notes: Bright red cherry with a smoky finish
ABV: 14.5%
Serving Conditions: Allow to open up in a decanter for
30-60 minutes, recommended serving temperature is 55-60°F
Pairing Suggestions: Gamey meats, grilled pork, lamb kabobs, osso bucco
Varietal: 100% Malbec
Vintage: 2020
Sourcing Region: Mendoza, Argentina
Production Notes: Grapes harvested from the foothills of Tupungato (Andes) , Mendoza region. The high altitude of the volcanic lava dome sub-region is enjoys sun filled days and cool, windy nights. This produces thicker skins, resulting in grapes with deeper color, layered fruit concentration, and rich tannins. barrel fermented, aged for six months in French oak.
Tasting Notes: Notes of layered dark fruit, vanilla, medium tannins, balanced acidity, with a lingering finish
ABV: 14.5%
Serving Conditions: Drink now, recommended serving temperature is 58-60°F
Pairing Suggestions: Seared steak, lamb chops and salmon in a rich butter sauce
Varietal: 100% Cabernet Sauvignon
Vintage: 2020
Sourcing Region: Suisun Valley, California
Production Notes: Crushed and fermented in stainless steel tanks with regular pump overs and aged for two years in new American oak.
Tasting Notes:Notes of blackberry and black cherry with hints of cocoa and vanilla toast, full bodied and smooth
ABV: 14.0%
Serving Conditions: Recommended serving temperature is 60-62°F
Pairing Suggestions: Steak seared in garlic butter, pasta bolognese, beef short ribs, grilled burgers
Varietals: 63% Petite Sirah, 33% Zinfandel, 2% Nebbiolo, 2% Mourvedre
Vintage: 2019
Sourcing Region: Lodi, CA
Production Notes: Two barrels of Petite Sirah, Mourvedre and Zinfandel and a barrel of Petite Sirah, each spent 18 months in American oak before being blended together and bottled to achieve this harmonious blend.
Tasting Notes: Aromas of chocolate covered cherries, cinnamon stick and crushed herbs on the nose, with flavors of mocha, eucalyptus and jammy black cherry on the palate finishing with a touch of cola
ABV: 14.5%
Serving Conditions: Drink now or aged for 3 years. Recommended serving temperature is 60-62°F
Pairing Suggestions: Balsamic roasted mushrooms, portobello burger
Varietals: 45% Cabernet Sauvignon, 40% Petite Sirah, 15% Petit Verdot
Vintage: 2019
Sourcing Region: Lodi, CA
Production Notes: A barrel of co-fermented Cabernet Sauvignon and Petite Sirah was blended together with a barrel of Cabernet Sauvignon, Petit Verdot and Petite Sirah to achieve this delicate silky blend.
Tasting Notes: Notes of ripe cherry, crushed dried flowers, dried strawberries, plum and blackberries
ABV: 14.5%
Serving Conditions: Drink now or aged for 3 years. Recommended serving temperature is 60-62°F
Pairing Suggestions: Wild rice and mushroom risotto, cherry glazed pork chops
Varietal: 100% Sangiovese
Vintage: 2019
Sourcing Region: Suisun Valley, California
Production Notes: Aged for six months in new American oak barrels.
Tasting Notes: Full of ripe red cherries and fresh crushed herbs balanced by acidity and soft tannins
ABV: 14.9%
Serving Conditions: Drink now or aged for 3 years. Recommended serving temperature is 60-62°F
Pairing Suggestions: Beef stew, venison, margherita flatbread
6 Bottle Club Release
Varietal: 100% Chenin Blanc
Vintage: 2022
Sourcing Region: Breedekloof, South Africa
Production Notes: This Chenin Blanc was sourced and vinified by our friends at the Bersig winery in Breedekloof, South Africa. The grapes were harvested in the spring of 2022, spent some maturation time in oak and were bottled in December 2022. The wine arrived at Kennedy Cellars in April 2023.
Tasting Notes: Notes of stone fruit and ripe mango. Sun ripened grapes and oak age create body and finesse while retaining nice acidity
ABV: 13.5%
Serving Conditions: Recommended serving temperature is 45-55°F
Pairing Suggestions: Pair with seafood, bisque or cream dishes as well as sharp cheese
Varietals: 40% Pinotage, 38% Cabernet Sauvignon, 8% Petit Verdot, 7.5% Cabernet Franc, 6.5% Merlot
Vintage: 2021
Sourcing Region: Breedekloof, South Africa and Lodi, California
Production Notes: Varietals were vinified separately receiving a blend of punch downs and pump overs. After malolactic fermentation was complete, the wines were aged in 40% new American oak barrels for 18 months before being blended and bottled.
Tasting Notes: Layers of ripe plum, black cherry, raspberry and blackberry transition from the nose to the palate with notes of smokey stewed fruit, raisin and toast
ABV: 13.5%
Serving Conditions: Recommended serving temperature is 60-62°F
Pairing Suggestions: Italian cuisine, barbeque, lamb or duck
Varietals: 75% Cabernet Sauvignon, 25% Pinotage
Vintage: 2020
Sourcing Region: Suisun Valley, California and Breedekloof, South Africa
Production Notes: Fermented as individual varietals and blended together before bottling.
Tasting Notes: Layered floral notes, blackberry jam, hints of caramel & cocoa shavings, with a touch of dried herbs on the finish
ABV: 14.5%
Serving Conditions: Recommended serving temperature is 58-60°F
Pairing Suggestions: Gourmet burgers, pasta with Gorgonzola sauce
Varietal: 100% Malbec
Vintage: 2020
Sourcing Region: Mendoza, Argentina
Production Notes: Grapes harvested from the foothills of Tupungato (Andes) , Mendoza region. The high altitude of the volcanic lava dome sub-region is enjoys sun filled days and cool, windy nights. This produces thicker skins, resulting in grapes with deeper color, layered fruit concentration, and rich tannins. barrel fermented, aged for six months in French oak.
Tasting Notes: Notes of layered dark fruit, vanilla, medium tannins, balanced acidity, with a lingering finish
ABV: 14.5%
Serving Conditions: Drink now, recommended serving temperature is 58-60°F
Pairing Suggestions: Seared steak, lamb chops and salmon in a rich butter sauce
3 Bottle Club Release
Varietals: 40% Pinotage, 38% Cabernet Sauvignon, 8% Petit Verdot, 7.5% Cabernet Franc, 6.5% Merlot
Vintage: 2021
Sourcing Region: Breedekloof, South Africa and Lodi, California
Production Notes: Varietals were vinified separately receiving a blend of punch downs and pump overs. After malolactic fermentation was complete, the wines were aged in 40% new American oak barrels for 18 months before being blended and bottled.
Tasting Notes: Layers of ripe plum, black cherry, raspberry and blackberry transition from the nose to the palate with notes of smokey stewed fruit, raisin and toast
ABV: 13.5%
Serving Conditions: Recommended serving temperature is 60-62°F
Pairing Suggestions: Italian cuisine, barbeque, lamb or duck
Varietals: 75% Cabernet Sauvignon, 25% Pinotage
Vintage: 2020
Sourcing Region: Suisun Valley, California and Breedekloof, South Africa
Production Notes: Fermented as individual varietals and blended together before bottling.
Tasting Notes: Layered floral notes, blackberry jam, hints of caramel & cocoa shavings, with a touch of dried herbs on the finish
ABV: 14.5%
Serving Conditions: Recommended serving temperature is 58-60°F
Pairing Suggestions: Gourmet burgers, pasta with Gorgonzola sauce
Varietals: 75% Cabernet Sauvignon, 25% Merlot
Vintage: 2020
Sourcing Region: Suisun Valley, California
Production Notes: A blend of Cabernet Sauvignon from various vineyard blocks including the beloved Clone 169 grape from the LMP vineyard. 25% Merlot was blended into the final wine for added softness.
Tasting Notes: Full bodied and layered with dark fruit such as blackberry, blueberry and black cherry
ABV: 14.5%
Serving Conditions: Recommended serving temperature is 60-62°F
Pairing Suggestions: Steak, lamb, fettuccine alfredo
Fall’s Recipe and Pairing
Chicken Milanese With Tomato, Mozzarella and Basil Salad paired with Kennedy Cellars 2020 “Big Redd” Atlas Blended Series Collection
- 1½ pounds chicken cutlets, pounded ¼-inch thick
- Kosher salt and freshly ground black pepper, as needed
- ⅔ cup plus ¼ cup extra-virgin olive oil
- ⅔ cup basil leaves
- 1 fat garlic clove, finely grated or minced
- 1 pound cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, cut into ½-inch pieces
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1¼ cups panko bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons unsalted butter
- Lemon wedges, for serving
Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
In a blender or food processor, combine ⅔ cup oil, basil, garlic and salt to taste; purée until smooth.
In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
In a large skillet, melt butter and remaining ¼ cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Our Family Says It All
