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Kristen Kahler
February 24, 2015 | Kristen Kahler

Wine Hopper Weekend


The Crusher Wine District is excited to announce the launch of our Wine Hopper Weekends 2015. With many of our member wineries available for tastings by appointment only, we have selected four weekends throughout the year where all will be open for passport tastings from 10am to 5pm.

Special experiences will be shared at each winery as you “hop” from tasting to tasting for one inclusive fee of $85 for both Saturday and Sunday. You are also welcome to purchase a day pass for $55. Wineries will be open from 10 am - 5 pm both Saturday and Sunday and participants are welcome to "hop" in to the wineries in any order during those times. Visit them all, visit a few, whatever suits your fancy! To access our entire Crusher Wine District member tasting experiences would normally add up to over $250 per person! Guests may also opt to visit select wineries through individual tasting fees.

Your Wine Hopper Weekend includes access to tasting flights at Avinodos, Edict Wines, The Wine Foundry, Humanitas Wines, J. Moss, Mi Sueño Winery, Spelletich Family Wine Co., The Trinitas Library, and Y. Rousseau Wines. 

Buy Your Tickets Here...

Time Posted: Feb 24, 2015 at 11:34 AM Permalink to Wine Hopper Weekend Permalink
Spelletich Group
February 2, 2015 | Spelletich Group

Cajun Spiced Shrimp Kabobs


With this recipe and wine pairing, we're busting through traditional notions of what foods can be paired with Rose. Give it a try!

Rose and shellfish?  Who knew?  



     1 1/2 tablespoons paprika ground
     2 teaspoons ground thyme
     2 teaspoons oregano leaves
     1 1/2 teaspoons garlic powder
     1 1/2 teaspoons brown sugar
     1 teaspoon onion powder
     1 teaspoon black pepper
     3/4 teaspoon salt
     1/4 teaspoon ground cayenne pepper
     1 lb shrimp mixed species raw large cleaned
     1 tablespoon extra virgin olive oil



Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.

Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.

Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.

Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.

Grill the kabobs turning after 3 mins over medium heat for about 6 minutes until the shrimp turn pink and are cooked through.


Time Posted: Feb 2, 2015 at 3:41 PM Permalink to Cajun Spiced Shrimp Kabobs Permalink Comments for Cajun Spiced Shrimp Kabobs Comments (1)
Spelletich Group
February 1, 2015 | Spelletich Group

Our sights on the upcoming 2015 growing vintage


As Valentines Day approaches, and Napa Valley temperatures begin to rise, we see a light at the end of our winery tunnel. As Sixty to seventy degree days become more prevalent, it becomes time for us to turn our attention to the vineyards.  It's pruning time! What is pruning you might ask? 

Pruning can be a cold, wet, and unglamorous activity that is nevertheless critical to a good harvest. Pruning essentially cuts away enough of the vine, so its energy is focused on ripening fruit efficiently. In general, growers cut away most of the canes left over from the previous year's activity, leaving a few which will, in turn, produce shoots that grow into canes that produce fruit. As Barb Spelletich says,"pruning allows for beautiful new bud growths.”

As we set our sights on upcoming 2015 growing vintage, we are steadily getting to taste thru some of our recent bottlings. One bottling that is showcasing beautifully is our 2013 SpellWine Rose. 

Rosé has gained popularity over the past few years as Especially so in the Napa Valley. It’s extremely versatile in regards to food pairing and is perfect all alone on a beautifully warm day. Not every Rosé is made in the same style, however. Our Spellwine winemaker, Kisten, prefers a process called Saignée.  This method is used during destemming where the juice is “bled” off of the grape must (a combination of juice and skins). By extracting juice this way, you get a richer color. The juice is subsequently transferred to a stainless steel tank where fermentation begins. Producing a dry rose with high acidity makes this wine perfect for pairing with spicy dishes such as cajun spiced shrimp kabobs.


Time Posted: Feb 1, 2015 at 11:29 AM Permalink to Our sights on the upcoming 2015 growing vintage Permalink
Spelletich Group
January 4, 2015 | Spelletich Group

Welcoming the New Year!


As we watch the ball drop in Time Square, we look back at the year. We had some major excitement here in Napa Valley. Looking back at the early morning in August where we awoke to an earthquake measuring at 6.0 on the moment magnitude scale. The tremor's epicenter was located south of Napa, approximately 3.7 miles (6.0 km) northwest of American Canyon near the West Napa Fault, beneath the Napa Valley Marina on Milton Road, just west of the Napa County Airport. 

We are grateful, as damage from the quake was quite minimal to our cellar, and we were able to continue winemaking with no delay. Our winemaking team has been blessed with two new additions Jose & Sergio. These two talented gentlemen allow Barb & Tim to focus on streamlining our winemaking process making sure each barrel is getting all the love it needs. 

2015 is full of possibilities as we get to introduce our fans to some fantastic new releases. Kristen has been working on some magically delicious new wines that add a whole new dimension to the Spell Wine portfolio. Discovering some amazing new vineyard sites, she looks forward to tantalizing your taste buds with some vivacious vino. 


Time Posted: Jan 4, 2015 at 7:41 PM Permalink to Welcoming the New Year! Permalink
Spelletich Group
December 19, 2014 | Spelletich Group

Thanks to winter rains and the hearty wild mustard


It never grows old living in the Napa Valley. We rise with the sun as it crests the Palisades; we rise with the mists as they melt into the valley’s morning light; we rise with the cerulean sky as it shrouds Mount St. Helena. Napa Valley is a beautiful place to live, nestled as it is between the Mayacamas and the Vaca Mountains. Rural yet urban, from mountaintop to valley floor, it seems to have something to say to just about everyone.

Most everyone in the area is touched in one way or another by the grapes that are grown here. They are the common thread binding many of us to this place, although only 9 percent of the county is planted to vineyards. It hasn’t always been that way, yet grapes have played a critical role in the way the valley has developed for many more years than most of us realize.

When George Yount planted the first vineyard in the county in the late 1830s, it’s unlikely he envisioned the 45,000 acres of vines in the valley today. But with the rush of gold-seeking 49ers to the San Francisco Bay and a railroad to aid in their transport, wine and grapes became the commodities of Yount’s day, replacing the cattle, grains, prunes, and pears that had once carpeted a large part of the Napa Valley.

Thanks to winter rains, the hearty wild mustard starts populating the valley floor with blossoms in December and blooms until about March, when many winemakers, including ourselves, plow it back into the soil, where it adds nitrogen.


Time Posted: Dec 19, 2014 at 10:52 AM Permalink to Thanks to winter rains and the hearty wild mustard Permalink
Spelletich Group
September 15, 2014 | Spelletich Group

Craze of the 2014 harvest


This week marks the craze of the 2014 harvest of wine grapes in Napa, which most people say is a two-month process. Although the harvest process takes much longer. It’s a time of year where winemakers expect to be sleep deprived putting in 21 hour days of blood, sweat, and tears into the winemaking processs.

In fact, harvest time in all areas of the wine world is hectic and filled with many sleepless nights (or weeks!), no time to shave, many heartaches, unplanned problems, and unanticipated costs. And in California, it started back in March or even earlier.

Tanks need to be cleaned. This isn’t easy since tanks are large and call for a specialized kind of cleaning.

Barrels have one small bunghole into which cleansing agents can be placed, but then they have to be rinsed to get every drop of agent out. As you can imagine this is a time-consuming chore.

As you can imagine it’s all hands on deck this time of year at the Spelletich Family Wine Company facility. With loads of duties to get done before we bring in additional fruit.

When grapes are harvested this time of year, they must be transported to where they are either pressed or crushed. Then the resulting juice must be placed in tanks to be fermented. Those tanks must be empty.

Harvest is in full swing in America’s premier wine region as we continue to shift our focus from recovery efforts related to last month’s earthquake. Our Chardonnay and red varieties, like Pinot Noir, Merlot and Malbec, are starting to hit crush pads throughout the valley. Picking of Cabernet Sauvignon, the region’s most widely planted variety, will begin soon.

In spite of one of the driest winters on record, the 2014 harvest is expected to produce another high quality vintage. Spring rains and consistent weather throughout the growing season will likely yield an average to above-average crop of evenly ripened fruit.

Although a handful of the more than 120 wineries that were impacted by the August 24 quake are still assessing damage and continuing their recovery efforts, 99% of Napa Valley’s wineries have returned to their core business of producing and selling wine. Even some of the most badly damaged wineries in the town of Napa and surrounding areas have reopened to the public or have set up temporary harvest facilitiers to turn the rapidly ripening grapes into wine.

From Carneros to Calistoga, hillside to valley floor, the bustle of harvest is escalating in the Napa Valley. Thanks to a few warm days early in the week, activity has really ramped up as we begin the month of September. Most of the valley’s Chardonnay is now in, a week to 10 days ahead of normal. Pinot Noir and other lighter reds are being picked with some very early reports of Cabernet Sauvignon being harvested in a select few locations.

Weather for the week ahead looks moderately warm during the day, with cooling fog predicted for the overnights – the perfect recipe for ripening grapes in the Napa Valley. Early reports indicate a moderate yield for the 2014 crop. The focus on 2014 will be Quality over Quanitity.

We are thrilled with the quality of fruit we have brought in so far. Seeing our glistening chardonnay grapes brought a smile to our esteemed winemaker Barb’s face. It will just be a few short years before you get to taste the fruit of our 2014 harvests labor. Stay tuned for updates from Spelletich Family Wine Co.

Time Posted: Sep 15, 2014 at 5:00 PM Permalink to Craze of the 2014 harvest Permalink
Spelletich Group
September 14, 2014 | Spelletich Group

Glazed Salmon


Glazed Salmon with Broccoli Rice
Pairs Beautifully with our 2011 Reserve Chardonnay
•    1/4 cup brown sugar
•    2 tablespoons low-sodium soy sauce
•    1 cup long-grain white rice
•    1 head broccoli, florets only, chopped
       (about 2 cups)
•    4 pieces skinless salmon fillet
       (1 1/4 pounds total)
•    1 large red onion, cut into 1/4-inch-thick
•    1 tablespoon olive oil
•    kosher salt and black pepper
1.    Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2.    Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3.    Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4.    Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5.    Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6.    Serve the salmon and onion with the rice and the remaining glaze.

Time Posted: Sep 14, 2014 at 1:26 PM Permalink to Glazed Salmon Permalink
Spelletich Group
April 23, 2014 | Spelletich Group

Our Brand New Tasting Room!


Since 1993, Spelletich Cellars has been family owned and operated by Barb & Tim Spelletich, and since our first release, we have been dedicated to producing world class wines. Our newly opened 16,000 Square Foot Facility is located just 7 minutes south of downtown Napa in the heart of the Crusher Wine District. When you visit, we provide a personal and highly educational experience. With just a short distance from Carneros, you’ll feel worlds away from the hustle and bustle of highway 29.

For the first time in 20 years, the Spelletich Family Wine Company has opened our very first tasting room. We have a sleak, modern, and sexy space perfect for hosting intimate 1-on-1 tastings. The Napa commons, also known as the Crusher Wine District, is a new hot spot for innovative wineries in Napa Valley. Spelletich is proud to be surrounded by such oustanding  wine-centric neighborhood that includes Trinitas Cellars, Delectus, J.Moss Wine Co, Mi Sueno as well as Falcor, and is within walking distance from the Meritage Resort and Spa.       

Daguerreotype-like photographs fill the spacious of our leading-edge tasting room that will accommodate groups small & large with the ability to host corporate events as well. A rotating collection of local artists depictions of the Historic Napa Valley grace our walls.  Come get a slice of what Napa use to be, meet the owners and the winemaking team, and most importantly taste a limited release boutique wines at the heart of the source.

 Our new tasting space is open seven days a week by appointment offering 3 different tasting experiences, including a spice-infused chocolate & wine pairing. The hand-crafted gourmet chocolates are by Feast it Forward and Kollar Chocolates out of Yountville California.

The Spelletich tasting room can be reached at 707-775-7300 or at

Or book make your reservation thru CellarPass.

We Look Forward To Hosting You Soon!

Time Posted: Apr 23, 2014 at 2:22 PM Permalink to Our Brand New Tasting Room! Permalink