Paleo & Primal Food, Wine, Travel & Living

Posts tagged “Holman Ranch Pinot Noirs

A Majestic Ocean View Getaway Awaits at Hyatt Carmel Highlands

Have you ever just wanted to escape? I mean, just ditch everything and all of your responsibilities?
I was so ready to do that this past weekend!

carmel highlands view
Lucky for me, Andy and I got the chance to travel to Carmel Highlands and were hosted for an evening at the Hyatt Carmel Highlands. It’s a destination hotel heavy on amenities and a sensory overload of picturesque views of the Pacific Ocean and Big Sur coast.

hyatt carmel highlands lobby
We were invited to stay there along with a few other writers–including L.A-based bloggers Kat and Kelly of Edible Skinny–and over the course of the weekend (which also included a stay at another Hyatt property) we were treated to dinners, massages, wine tastings and other fun things. For this chronicle, I’ll focus on the sheer excellence of the Hyatt Carmel Highlands and the meals we enjoyed at the restaurants located there. PS: Color me blessed and lucky for sure!

When we arrived at the hotel, we immediately joined up with the hotel tour already in progress. Sacramento is about 3 hours and 30 minutes away from Carmel Highlands. We were welcomed by the hotel staff and a woman from Holman Ranch Vineyards. She poured us a refreshing Chardonnay to sip during the tour. I asked the woman’s name because I thought she just might be “Hunter” for whom one of Holman Ranch’s wines is named, because I had spoken with her before on twitter. She confirmed her name and I laughed saying, “I thought that was you, you’re my favorite wine!” I have written about them before here.

holman ranch wines
The tour of all the meeting facilities was very interesting. The hotel is equipped with all different sized meeting/banquet rooms to fit different needs (4,945 square feet of indoor and outdoor meeting spaces). Although the hotel can support any sort of indoor or outdoor business meeting you can think of and offers full service catering, as well as controlled heat, lighting and audio/visual systems, Hyatt Carmel Highlands is an even more ideal wedding and romantic getaway spot. Below is a picture of the gazebo (the setting for many nuptials).

balcony views gazabo
One of highlights of the hotel for me was the gym/fitness center, which many hotels in Carmel and Carmel Valley do not have. It is small, but adequate for a property of 48 rooms. From the elliptical machines, you can actually see the ocean. I spent a lot of time in that room during my stay! 🙂

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After our property tour, we gathered by the lounge and enjoyed some appetizers and Holman Ranch wine. Hunter told us a little more about Holman Ranch and their wines as well as the estate-grown olive oils.

appetizer 1 appetizer 2
After a few rounds of appetizers and the fabulous Holman Ranch wines, our group relocated to the restaurant, just a few feet away from the lounge. The restaurant at the Hyatt Carmel Highlands is called Pacific’s Edge, and oddly enough, Andy and I almost went there for my birthday in June, but we were staying in Carmel-By-the-Sea, and opted to eat somewhere within walking distance of our hotel. I was thrilled to learn we would be enjoying dinner at Pacific’s Edge with other travel writers that evening at the only restaurant in Carmel with a view of the ocean!

table view
I sat at the head of the table in an effort to shield others from my left-handedness, so the above photo is my view of the rest of the table as well as the below photo my view to the left.

another view
I felt so blessed to be with the person I love so much at what must be one of the most splendid settings in the world.

andy
dinner companions
Soon, we were served two new wines: a 2012 Chardonnay by Domaine Eden and a 2004 Austrian wine: Brundlmayer Cabernet Franc, “Vincent’s Cuvée”. Below is a picture of the Chardonnay. Andy and I had more of it with our dinner, as it was a better pairing with our food.

chardonnay

Everyone in our group was given a menu crafted just for us, just for that evening. We were told to choose one appetizer and one main course. For my appetizer, I chose the Zucchini Carpaccio with wild arugula, shaved Parmigiano Reggiano, picked mushrooms and lemon olive oil vinaigrette.

zucchini carpaccio

Andy went with the Octopus “Confit” with fingerling potatoes, smoked paprika, extra virgin olive oil and Maldon salt. Since octopus doesn’t have it’s own fat to be a confit, the olive oil was used to slowly cook it, hence the name.

octopus confit

Then for our main course, Andy and I both ordered the same meal. We usually try to order something different, but this time we couldn’t resist the special being offered for the evening:

chilean sea bass
It was a line-caught Chilean Sea Bass with grapes and crispy sunchokes. It was one of the best fish dishes I have ever had. There were several layers of flavor and textures going on within the plate: flakey, creamy, crispy, savory, sweet, umami. It was everything I want in a bite of food. Comforting, but not too heavy. And so perfect I had to show you another picture:

chilean sea bass 2

We also happened to capture a picture of one of the other journalist’s dinners:

scallops dish
Maine Dayboat Scallops with asparagus, romesco sauce, shishito peppers and crispy basil.

Then came dessert: I chose the fromage plate and a glass of 2005 Château Guiraud Sauternes.

cheese plate
chocolate dessert
One of our fellow writers picked this chocolate creation (pictured above).

The next day, after a few hours in the gym at the Hyatt Carmel Highlands for myself—Andy opted to go on a 5 mile run—we were treated to lunch at another one of the hotel’s restaurants (open for breakfast and lunch): California Market.

view california market
It was bubbles for me (Domaine Carneros Brut) as I decided what I should order for lunch. The patio of California Market features space heaters to keep you warm when the sun is busy hiding behind the clouds, and gorgeous views of the ocean and the beautiful landscaping of the property. I took the picture below from my table at the restaurant.

Pool
After snapping a few photos from above, I decided on the Cobb Salad and Andy ordered the Cioppino.

cobb saladCioppino
I order Cobb Salad a lot in restaurants because it has the trifecta of love: avocado, bacon and blue cheese! 🙂 I ordered the dressing on the side (which was actually a very good Lemon Dijon Vinaigrette). It was the perfect low carb lunch after a long workout! The Cioppino was fragrant of mussels, clams, shrimp and cod with a spicy tomato broth. Andy jumped ship on the gluten free boat (momentarily) to enjoy the crusty garlic bread as a mop, catching every drop of the soup. What a satisfying lunch and sure to keep us full until dinner.

Following our meal, we said goodbye (reluctantly) to the staff at the Hyatt Carmel Highlands–one of the nicest stays I have had in recent memory. I think for me it was really all about the views and the cozy fireplace in our room. And OK, someone DID leave a bottle of my current favorite red wine in my room (how did they know about my love for Talbott Kali Hart??) accompanied by a cheese plate. 🙂

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our room
Indeed it was hard to leave, but incredibly excited to tour and stay at the next Hyatt property on our agenda for the weekend: The Hyatt Regency Monterey Hotel and Spa, which I will be writing about in the upcoming week!

You can find Hyatt Carmel Highlands on Facebook here and follow them on Twitter here and on Instagram here. You can find Holman Ranch on Facebook here and on Twitter here. Thanks to Hyatt Carmel Highlands for their generosity and hospitality.


A Trio of Pinots and Food Pairing with Holman Ranch Wines

 

three pinots
First of all, a big thanks to Holman Ranch for sending me six bottles of great wine to taste and give feedback to all of my readers. Not all wineries are quite that generous, and you make this particular writer feel appreciated for what I do. 🙂

Now, onto the reviews! 🙂

It was a lot of fun to have a varietal tasting last Wednesday night with Andy. We chose to break into the three different Holman Ranch Pinot Noirs I received in my mixed half case.

I also made a dinner to pair with the wines: Pork and beef meatloaf wrapped in bacon (with a mushroom and shallot sauce), hasselback potatoes, and roasted Brussels sprouts.

plated food

The first wine we opened was the 2011 Estate Grown Heather’s Hill Pinot Noir.

heathershill
The 2011 Estate Grown Heather’s Hill was the best wine to have with food. It’s lighter in color (ruby) and very tight/tart at first. It has lots of aging capability, as it even opens up in a 20 minute time frame. This wine is not as delicate as most Pinot Noirs I have tasted, but it’s got some good characteristics that will make this wine finer as it ages.

The second wine we tasted was the 2010 Estate Grown Pinot Noir. This wine was Andy’s favorite. It is aged for 12 months in French oak.

estate grown
It’s lower in alcohol, smokier on the nose and palate, and just a little more… Pinot-y. It was a great wine to me because it was a little more quaffable without food, but was also a great pairing with our meal. The mushroom sauce (we had on top of the meatloaf) and this wine are a great match.

Our final wine of the evening (and my favorite) was the 2010 Hunter’s Cuvee Pinot Noir.

hunters
This wine was my favorite! I could drink it with or without food. It’s earthy/leathery, but lots of fruitiness as well. It’s the highest in alcohol of all three wines we tried, so no wonder I like it best. Hmmm…

To make the meatloaf, I blended 1 part grass fed ground beef and 1 part ground pork. I seasoned the meat with garlic infused alderwood salt, added two eggs, one 1/2 cup of almond flour, 1 Tbs crushed garlic, and 2 Tbs Bragg’s liquid aminos. Then I wrapped the loaf in slices of bacon and baked it at 400°F until the bacon showed signs it was getting crispy. Test the loaf with a meat thermometer and don’t let it get past 125°-130°F, or you’re gonna be hosed and you might as well use that loaf as a door stop or paperweight. Take the loaf out of the oven just BEFORE or as you reach that temperature range, and it will be perfect.

I topped the finished loaf with a mushroom sauce (for the Pinot Noir pairing, naturally). The sauce was made of shallots, mushroom, white wine, butter, garlic. No recipe there, I just wing it.

You can find Holman Ranch on Facebook here and follow them on twitter here.

If you represent a winery and would like to be featured in a wine/food pairing on my website, please contact me here.