Tag Archives: Mary Colhoun

Sonoma Index Tribune’s, Kathleen Hill talks Landmark

Kathleen Hill reports of her visit to Landmark:

Landmark Vineyards’ owners Mike and Mary Colhoun invited friends to learn about the conversion of their 11-acre vineyard facing Highway 12 from conventional to organic farming by the renowned organic farmer Phil Coturri.

Coturri explained how after a phylloxera invasion of 2004, they turned a negative to a positive and basically plowed deeper to bring more bugs and minerals to the surface and turned the vineyard to an angle so that the September sun would hit both sides of each vine equally.

Having suffered through much wine tasting research in France, winemakers Eric Stern and Greg Stach decided to favor southern Rhône reds like Chateau Neuf du Pape, planting mourvèdre, viognier and grenache, many of the vines arriving via Beau Castel and Tablas Creek winery in Paso Robles. The result is their Esprit du Rhône.

Mary Colhoun’s dear friend and chef, Carol Mason, prepared a lunch of pureed corn, leek and sweet potato soup served with Landmark’s prize-winning chardonnays; spice-crusted slices of pork tenderloin served with grilled asparagus and Kanzler and Kastania pinot noirs, and a Meyer lemon tea cake with strawberry compote.

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Filed under Organic Farming, Press

Sonoma Index Tribune's, Kathleen Hill talks Landmark

Kathleen Hill reports of her visit to Landmark:

Landmark Vineyards’ owners Mike and Mary Colhoun invited friends to learn about the conversion of their 11-acre vineyard facing Highway 12 from conventional to organic farming by the renowned organic farmer Phil Coturri.

Coturri explained how after a phylloxera invasion of 2004, they turned a negative to a positive and basically plowed deeper to bring more bugs and minerals to the surface and turned the vineyard to an angle so that the September sun would hit both sides of each vine equally.

Having suffered through much wine tasting research in France, winemakers Eric Stern and Greg Stach decided to favor southern Rhône reds like Chateau Neuf du Pape, planting mourvèdre, viognier and grenache, many of the vines arriving via Beau Castel and Tablas Creek winery in Paso Robles. The result is their Esprit du Rhône.

Mary Colhoun’s dear friend and chef, Carol Mason, prepared a lunch of pureed corn, leek and sweet potato soup served with Landmark’s prize-winning chardonnays; spice-crusted slices of pork tenderloin served with grilled asparagus and Kanzler and Kastania pinot noirs, and a Meyer lemon tea cake with strawberry compote.

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Filed under Organic Farming, Press

Cooking With Carol

This Spring we launched a new program that is close to my heart, Cooking with Carol.  Carol Mason is a dear friend of mine whom I’ve known for many years.  Carol is a classically trained chef, who studied at the Cordon Bleu in London.  I met her when she was running her own catering and cooking school in Washington DC.  Fresh out of college, I wasn’t able to afford her classes, but I offered to wash dishes as payment.  Carol agreed and we quickly became friends.  Carol has since moved to Santa Rosa, and I’m fortunate to have her cook for us here at Landmark.

A few years back, I asked Carol if she would like to provide recipes for our wine club releases.  Our releases follow the four seasons and Carol has done a masterful job of not only providing the perfect pairing, but also keeping it seasonal.  Cooking with Carol is taking what we have done for years, and putting it on video so everyone can enjoy.

Our first episode was filmed for our Spring ’10 wine club release.  Unscripted and with only one take, we completed the shoot one sunny morning in early March.  The final product is a little rough around the edges, but being that it was our first attempt, I’m quite satisfied.  We know what we need to work on for the second installment, and we are excited to share the first one with you.  Please let us know what you think.

Cheers,

Mary Colhoun, Propreitor

 

The 2008 Overlook Chardonnay was paired with a Pea Soup with Leeks & Herbs

 

The 2008 Kanzler Pinot Noir was paired with Lamb Chops with Mint Chutney & Barbeque sauce

 

 

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Filed under Cooking with Carol, Wine Club