Our favorite season is in full swing and we’re excited to share our releases with you. The vines are progressing nicely and veraison can be seen throughout the vineyards, which represents the onset of ripening and change in color of the grapes. This is an exciting time of year as this transition means that harvest is upon us. Our viticulture and winemaking team are working diligently to prepare our cellar for another spectacular vintage. This month’s release features all four of our reserve Malene rosé wines that are the perfect pairing to your summer gatherings. Don’t let August slip away without visiting the Malene Scene. Our team is here and can’t wait to see you!
August’s featured wine is our treasured 2021 Camp 4 Rosé. Beautiful peach in color with pleasant tropical fruit aromas, that are echoed on the palate. This rosé is crafted entirely from Mourvèdre from the Santa Ynez Camp 4 Vineyard. The vineyard was planted to Rhone varietals by Fess Parker and is now owned by the Chumash Indian tribe. It has become one of the top sources for Rhone grapes in the Santa Ynez Valley and is planted on sandy loam soils ideal for these naturally vigorous varietals and experiences cool afternoon breezes. Mourvèdre is challenging to work with both in the vineyard and winery but with the right technique, it produces a deliciously complex, savory, and structured rosé that is well-built for aging. Enjoy!
This season, we have had two successful club exclusive release events at the Malene Scene. In April, we kicked off rosé season with our first club release event of the year, welcoming members back to the Malene Scene. We showcased our 2021 rosé wines paired alongside tasty bites from our local friends at Lua’s Catering. In June, we celebrated National Rosé Day with a brunch style event featuring our rosé paired alongside crepes and frittatas from Bear City Social. Our team is preparing another fabulous release event on August 27th where Bear City Social will be back with thoughtfully curated grilled cheese pairings. Tickets can be secured via this link – August 27th Malene Club Event
Join us at the Malene Scene for rosé vibes and summertime fun!
New this season, we have a beautiful club-only lawn area with comfortable Adirondack chairs and umbrellas that we reserve exclusively for our club members and their guests.
In the month of August members receive two additional complimentary club tastings. This is the perfect day to share Malene with your friends!
PINK PARTY GYPSEY GATHERING! Come join us for a morning with Malene and Girl Who Loves Vintage! Mallory & Nycole are ready to encourage you to get clear on what your heart truly desires. Imagine combining a candle with a vision board. Be ready to manifest your dreams into reality. We are excited to create a magical morning you will never forget, leaving you feeling grounded & motivated to bring forth the life of your dreams. Wear pink! $65 for a two-hour experience – learn more and secure your spot today!
Contact us at social@malenewines.com to schedule your event on our scenic property
Hot summer days call for a bright and vibrant salad! We love the combination of sweet, crunchy and tangy in this version to pair with the subtle complexity of our new Estate Rosé of Grenache:
3 cups focaccia or baguette cut into 1-inch cubes
5 tablespoons extra virgin olive oil
2 pounds assorted small or cherry tomatoes, sliced in half
½ cup sliced cucumber, sliced thinly
4 radishes, sliced thinly
1 cup fresh mozzarella
¼ cup sliced parmesan
½ cup thinly sliced red onion,
2 garlic cloves, minced
2 tablespoons red wine vinegar,
1 tablespoon, chopped fresh thyme
½ teaspoon Dijon mustard
¾ teaspoon kosher salt
Black pepper to taste
Heat oven to 425 degrees. On a rimmed baking sheet, spread the cubed bread and toss with 1 tablespoons of oil and a ¼ teaspoon of salt. Bake until dry or golden brown, about 8 to 12 minutes. Transfer to wire rack to cool.
Slice tomatoes and place in a large bowl. Add in the mozzarella, onions, garlic, 1 tablespoon vinegar, thyme, ¼ teaspoon salt, and toss. In a separate bowl, combine remaining tablespoon of vinegar, mustard, ¼ teaspoon salt and black pepper to taste. Whisk vigorously, slowly drizzle in the remaining 3 tablespoons olive oil. Stir in the cucumbers, radishes, and basil.
Combine the bread, cucumber mixture, and parmesan to the tomatoes and toss. Let sit for 30 minutes. Add salt and pepper to taste and serve alongside grilled fish, steak, or chicken.
Serves 4-6