Clos Pepe: Limestone, Leases, and the Law

Join Randy and Carrie as they interview Steve Pepe, owner of Clos Pepe Vineyard (one of Carrie’s favorites!) now leased to Walt Wines, and former owner of Clos Pepe Estate Wines (closed in 2014). Steve shares his insights and opinions on wine, the future of wine making, and the importance of the Santa Ynez Valley to the world of wine.

Tasted in this Episode:
Clos Pepe Pinot Noir 2014 VS

Ringing in 2020

Randy and Carrie talk about their second annual NYE extravaganza (the first inspired the Wine Wednesday Podcast). 11 courses, 11 people, 11 pairings. They wrap up the year in bougie decadence.

2011 Sea Spray Blanc de Noirs

2017 Sea Smoke Southing Pinot Noir

2018 Les Galimardes White Chateaneauf-du-Pape

2017/2018 Loring Boekenoogen Pinot Noir

2016 Wrath Boekenoogen Pinot Noir

2013 Gaja Pieve Santa Restituta Brunelo

2017 Turley Old Vine Zinfandel

1999 Quilceda Creek Cabernet

2016 Margerum M5

2005 Sain-Julien Chateaux Leoville Barton Bordeaux

2014 Fiddlehead Bubbles Blanc de Noir

Lemon Caper Buerre Blanc Recipe

Lemon Caper Buerre Blanc

Print Recipe Pin Recipe

Ingredients
  

  • 1 tbsp Capers
  • 1 tsp Butter
  • 2 whole juiced lemons
  • 1 smidge lemon zest
  • 1/3 cup white wine
  • 4 tbs cold butter
  • fresh chives optional

Instructions
 

  • Crush capers with the back of a spoon.
  • Melt 1tsp butter in a skillet over medium heat until butter foams lightly.
  • Sauté capers for 30 seconds in butter.
  • add lemon juice and white wine, bring to a simmer and cook, stirring frequently until liquid is reduced by 1/3-1/2. Usually around 3 minutes.
  • Remove from heat.
  • Salt and pepper to taste.
  • Stir in cold butter and chives (optional) stirring constantly until butter is completely melted and sauce is shiny and thick.
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