We hope your 2010 has been off to a great start! Ours has been very exciting. From launching our new Gary & Kit's Gourmet at the San Francisco Fancy Food Show to hosting lots of great wine tastings in our St. Helena tasting room, there has not yet been a dull moment. And we have so much more in the works!

What could be more romantic than a pair of wines named for Gary & Kit? Order a bottle of our 2006 Gary's Improv Napa Zinfandel and a bottle of our 2006 kit's killer cab Napa Cabernet Sauvignon to celebrate Valentine's Day and save 30% off with code valentine. Or if Valentine's day isn't your thing, just take this opportunity to save on some really delicious wines. The 2006 kit's killer cab just took home Double Gold at the San Francisco Chronicle Wine Competition!

We are ever in the process of expanding the list of states we can ship to. As of January, we can now ship to Maine, Kansas and South Carolina. Soon to come — Tennessee! We'll keep you posted.

This week, we have released our 2006 Climber Red. With the 2006 vintage, Sarah Gott decided to blend a bit more Syrah than previous vintages, resulting in enticing aromas of blackberry and spice with juicy flavors of raspberry and black cherry. It's a great food wine and pairs excellently with our Smoked Paprika Almonds.

Jamie has been hard at work in the kitchen cooking up some tasty concoctions using our Gary & Kit's Gourmet Mountain Mixes as the primary ingredient. Here's a great recipe for Valentine's Day. Pair it with our 2006 kit's killer cab.

Roasted Pistachio & Almond Encrusted Lamb Chops

Ingredients:

4 (1 inch-thick) lamb loin chops
½ cup Roasted Pistachio & Almonds Mountain Mix
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1/3 cup extra-virgin olive oil
Sea salt and pepper

Preparation:

Preheat oven to 325. Chop Roasted Pistachio & Almonds and herbs for a few seconds in a food processor and then add half of the olive oil and pulse until you create a paste. Salt and pepper both sides of lamb chop and press paste onto chops.

Heat remaining olive oil in a large, oven proof skillet over medium-high heat. Add lamb chops and cook for 2 minutes on each side, or until they begin to turn brown in color. Transfer to the oven and roast for an additional 8 minutes, turning once, for medium rare. Remove from oven and let rest for 2-3 minutes before serving.

Pair with a glass of 2006 kit's killer cab, Napa Valley Cabernet Sauvignon. The aromatic herbs are a perfect complement the bold fruit flavors of the cabernet.