Tasting Panel 94.5 Score for Lloyd Cellars 2019 Carneros Chardonnay!

Lloyd Cellars 2019 Carneros Chardonnay 94.5 Points

Lloyd Cellars 2019 Carneros Chardonnay
Lush notes of lemon cream pie add to the silky mouthfeel of this superlative white. A hint of sage, cinnamon, and jasmine make it exotic. Texturally generous with spiced sandalwood and voluptuous notes of chamomile and honey.
~ Meridith May, Publisher

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Lloyd Cellars 2019 Chardonnay Scores 94 Points – Makes Cheers Mag’s Top 50

Cheers magazine scores Lloyd Chard 94 Points

‘Favorite Wines We Drank in 2020’ Article Scores Lloyd Cellars 2019 Carneros Chardonnay 94 Points

Cheers magazine wrote: We asked our panel of independent wine professionals to recall their favorite bottles they drank in the past year. As always, these selections include brief tasting notes, a grade and the wine’s retail price (which can vary from store to store and market to market). Unless noted otherwise, prices reflect 750-ml. bottles. Tasting notes: Ripe pear, apple and tropical fruits are potent, elegant and all over the nose and palate. Structure and balance are provided by rich vanilla notes, and the finish is powerful and luscious. Read more…

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Down to Earth – Blumer Mushroom Cupcakes Paired with Our Pinot!

Blumer's Mushroom Cupcake

We’ve certainly been having a lot much fun partnering with Gastronaut and Author Bob Blumer on his new cookbook, Flavorbomb! A few years back, we also teamed up for one of Blumer’s Surreal Dinners in the Napa Valley. On the menu were Blumer’s deceptive and delicious Lamb Cupcakes (recipe in Blumer’s previous cookbook, Glutton for Pleasure).

Considering Blumer was pairing his dishes with wines made by Rob Lloyd, a pescatarian, he pivoted. Our favorite Gastronaut came down to earth and made Rob a variation, Mushroom Cupcakes with Sweet Potato Icing, to pair with the Pinot Noir. As a call back to this tasty memory, Blumer has formalized the recipe as the fourth post in our five-part recipe series.

Pinot gets 91 Points from Wine Enthusiast

The artistry of Blumer’s dishes blew me away at that Surreal Dinner – and then I took a bite of his mushroom cupcake. I’ve been a fan ever since!

~ Winemaker Rob Lloyd

Purchase our Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir

Blumer's Mushroom Cupcake

Mushroom Cupcakes with Sweet Potato Icing

Gastronaut Bob Blumer

These Pinot Noir-friendly mushroom cupcakes never fail to confuse and amuse.

~ Paired with Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir

Course Main Course
Cuisine American

Servings 4 People

Ingredients

  

  • 2 Sweet potatoes aka yams
  • 4 Tablespoons butter divided
  • 1 Tablespoon olive oil
  • 2 Cloves garlic minced
  • 3 Green onions trimmed and sliced finely
  • ½ pound Assorted mushrooms the more exotic the better, stemmed and cleaned of any dirt, then sliced
  • 1/4 Red bell pepper diced finely
  • 4 Sprigs fresh thyme stems discarded
  • 1 oz Brandy or cognac optional
  • ¼ cup Panko or bread crumbs
  • 1 Egg beaten
  • 1 Lemon for zesting
  • 2 ounces Goat’s cheese log form, crumbled
  • Salt and pepper To Taste
  • Vegetable oil spray
  • 4 Cupcake liners
  • 1 Muffin tin

Instructions

 

  • In a preheated 400F° oven, bake sweet potatoes for 1 hour. Reserve
  • In a sauté pan over medium high heat, add 2 tablespoons butter and olive oil. When butter is bubbling, add garlic, green onions, mushrooms, bell pepper and thyme. Sauté for 10 minutes, or until mushrooms are well browned.
  • Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (Note: keep your distance. If you have a gas stove, be aware that spattering particles will likely cause the alcohol to ignite prematurely as soon as it is poured in the pan. And if you have big hair, keep it under wraps! If flame continues to burn, put it out by placing a lid on the pan).
  • Transfer contents to a bowl and let cool.
  • Add panko, egg, zest of the lemon, goat cheese and salt and pepper to taste. Mix thoroughly with a fork.
  • TO FINISH & SERVE
  • Preheat oven to 400°F.
  • Line a muffin tin with 4 foil or paper liners. Generously spray interior of liners with spray oil. Spoon mushroom mixture into liners. Gently press mixture down and flatten level with the top of the tin.
  • Just before putting mushroom cupcakes in the oven, spoon sweet potatoes out of their skin, transfer to a mixing bowl, cover with aluminum foil and place it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, add 2 tablespoons butter and a pinch of salt. Blend thoroughly with a fork.
  • Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
  • Use a piping bag with a star tip, or a table knife to ice the cupcakes with the sweet potato icing.

Notes

Uncommon Goods

Vegetable oil spray; cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a star tip (ideal, but not necessary)

Advance Work

The mushroom mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Sweet potatoes can be made earlier in the day then reheated over a double boiler just before serving.

Liquidity

Lloyd Cellars Sta. Rita Hills Pinot Noir

Keyword Bob Blumer, Lloyd Cellars, Mushrooms, Pinot Noir, Sweet Potatos, Vegetarian

2017 Sta. Rita Hills Pinot Noir Scores 94 Points with Tasting Panel Magazine

Sta. Rita Hills 2017 Pinot Noir Scores 94 Points with Tasting Panel Magazine

Industry Leading Trade Magazine for Restauranteurs & Retailers Rave Our 2017 Sta. Rita Hills Pinot Noir

Lloyd Cellars by Robert Lloyd 2017 Pinot Noir, Sta. Rita Hills, Santa Ynez Valley, Santa Barbara County ($50) Thanks to the calcium-rich soils of the Sta. Rita Hills AVA and cooling winds from the Pacific, this Pinot Noir shows great natural acidity and intensity of flavor. Profound aromas of rose petals and sweet red cherries in wet earth give way to notes of orange peel that glide through raspberry liqueur, mocha, and cedar on the palate, followed by a luxuriously juicy finish of fresh plum. 94 Points

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Check out Tasting Panel magazine!

2018 Carneros Chardonnay Scores 94 Points with Tasting Panel Magazine

2018 Carneros Chardonnay Scores 94 Points with Tasting Panel Magazine
Industry Leading Trade Magazine for Restauranteurs & Retailers Big Fans of our 2018 Carneros Chardonnay

Lloyd by Robert Lloyd 2018 Chardonnay, Carneros, Sonoma County ($40) This expression was made primarily with grapes sourced from three separate blocks in the certified-sustainable Sangiacomo Vineyard; a small percentage comes from Truchard Vineyard. These prestigious sites clearly influence the intensity and purity of fruit in the barrel-fermented wine, which aged for ten months in American oak and was left on the lees until bottling. Carneros Chardonnay is associated with crisp acidity and fresh stone-fruit flavors, and this is no exception; it also offers aromas of pineapple, lemon, and white flowers that lead to notes of buttered pecan, vanilla, peach, and daffodil. 94 Points

Our 2018 Chardonnay is sold out. We have released the 2019 vintage and it’s tasting just as delicious. Get it now!
Check out Tasting Panel magazine!