Just like snow and a warm fire are signs of the season – Chef Eric Stamer’s famous lasagna is a sure fire way to know winter has come to the mountain. With two options available (meat and vegetable), there is something for everyone. It’s the perfect way to spend an afternoon – sipping wine and enjoying a delicious, soul-warming, meal. This catered lunch is served between 11am and 4pm Saturdays, Sundays, and holiday Mondays through the end of March.
Call the winery or email us to make reservations.
$11 for lasagna and garlic bread
$15 for lasagna, garlic bread, and a glass of wine
SPECIAL – $40 for two lasagnas, garlic bread, and a bottle of red from our selected list (Raptor Red, Cabernet Franc, or Scarlet Oak Red)
We hope to see you out on the mountain for this seasonal treat!
Naked Mountain is teaming up with WZRV, The River 95.3, to bring you “The Sounds of Sinatra” with Sid Mark each Sunday from 7pm to 9pm. Sid Mark is the nation’s leading authority on Frank Sinatra and a good friend of Frank’s for over 30 years. “The Sounds of Sinatra” is the only radio program of its kind personally authorized by Frank Sinatra himself! You’ll hear interviews, off-stage tales and commentary from Frank and his friends, as well as timeless classics by Frank Sinatra.
Naked Mountain will suggest wine pairings and provide recipes on our website for you to prepare and enjoy while listening to the show.
Our First Pairing
Naked Mountain Winery welcomes you to enjoy grilled lamb and onion kebabs with their 2007 Cabernet Franc. The delightful spice and berry flavor of Naked Mountain’s award winning 2007 Cabernet Franc complements the robust grilled lamb recipe; that includes garlic, fresh rosemary, boneless leg of lamb and kalamata olives for a decadent dinner for two or just you! Naked Mountain’s 2007 Cabernet Franc is a medium-bodied red wine with a nose full of berries, flavors of blueberry, dark cherry, plum and white pepper that will delight your palate and a smooth finish with a hint of cocoa and toasted nut.
Grilled Lamb and Onion Kebabs
3 cloves minced garlic
3 Tbsp fresh lemon juice
2 Tbsp extra-virgin olive oil
1 Tbsp rinsed, dried, and chopped fresh rosemary
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 pounds boneless leg of lamb, cut into ½ inch cubes
4 small onions, quartered
¾ cup low-fat mayonnaise
¼ cup kalamata olives, pitted, finely chopped
In a bowl, combine 2 tablespoons boiling water with 1 teaspoon garlic and set aside to cool slightly. In another bowl, whisk together 2 tablespoons lemon juice, oil, rosemary, remaining garlic, salt and pepper. Add lamb and onions and toss gently. Set aside for 10-15 minutes. If using wooden skewers, soak 4 in water.
In a small bowl, combine mayonnaise, olives and remaining lemon juice. Season with salt and pepper and stir in reserved garlic mixture.
Preheat grill or broiler. Alternating, thread meat and onions on skewers. Drizzle with leftover marinade. Grill or broil 4 inches from heat source, 6 to 8 minutes per side for medium-rare.
Transfer meat and onions from skewers to plates and serve each portion topped with olive sauce.
There is a lot of doom and gloom floating around regarding the 2011 growing season. Yes, it started out wonderfully and then went down the toilet. So much promise lost in a matter of days. Yes, we had more rain in September than we knew what to do with, even outside the hurricane. But no, the season is not lost. Thanks in great part to our partnership with some of Virginia’s finest growers (and I can say that now because I saw our fruit in this “horrible” season), Naked Mountain is going to come out of this season just fine. Here in Virginia we face challenging seasons with some regularity, but with talented people in the vineyard who have their focus on what happens in the bottle, the entire team here on the mountain can’t wait to see what this vintage brings.
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Well, ladies and gentlemen, it has officially been a year. One year, 365 days, since Meagan and I began our journey here at Naked Mountain. To think that a year ago, today, our lives would change in a way so drastic, neither one of us could have predicted it – and yet – we’re still here. We’ve seen a harvest, a season of wine making, countless nights punching down the cap, three months of lasagna lunches on the weekends thanks to Eric Stamer Catering, six Winemaker’s Dinners, a new winemaker (everyone say hi to Seth when you see him – which won’t be much in the next two months or so – he’ll need all the smiles he can get), and a new Red Shouldered Hawk – all in one year. Not bad for two wine industry outsiders, if I do say so myself.
And what is a place with lots of tradition if there aren’t any people from that tradition with us, still. Don and Judi have stuck with us through the ups and downs, always vigilant of our heritage, but also heading with us into the future. We’ve also watched our Naked Mountain family grow (We can’t forget about Sandy – that friendly voice on the phone and email) and bond (who doesn’t love Cinco de Mayo?), becoming our family away from family – friends and colleagues – all looking to make this place the best it can be (and having a good time along the way). Our wine club has grown, as well, bringing new members into the Drink Naked fold, all of us looking forward to the next Pick-Up Party in November! What a year it has been.
But what’s last year when you have the next year to look forward to. With the new website up and running – look to see a new store open where our merchandise will be on display. Having been approved by the TTB – when you visit the winery check out our new labels – a few more variations to come as well. The deck will be expanding and so will our tasting sheet, bringing some new variations on the classics to the mountain. More after hours events are coming as well – a chance to really get to know the winery and our Naked Mountain family – and maybe even broaden your wine knowledge.
Winston and Coleman will still be here, too. If you can’t find Coleman, look under my desk, and Winston – well nobody knows where he’ll be – there is lots of exploring to be done.
I could go on for pages and pages about how the past year has been the most amazing experience, or the things we learned, not only about wine but about ourselves and each other, but I won’t. I’ll simply say this. “Drink Naked” means many things to many people – but to us here on the mountain – it’s a special way of life – a secret we’re happy to share with those who are willing to listen.
We can’t wait to see you out on The Mountain!
Randy and Meagan Morgan
If you’ve never seen a hummingbird in person – they truly are one of nature’s most amazing creatures. Their speed, ability to hover, fly backwards, and agility are second to none. They beat their wings between 12 and 90 times per second and can fly at speeds exceeding 30 mph. Not only are hummingbirds attracted to certain flowers and feeders filled with sugar water, these birds feed on small insects, helping to keep the mosquito and gnat populations in check. Naked Mountain is fortunate enough to be home to an often frequented hummingbird feeder where our visitors are frequently treated to views of many different types of these special birds.
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Peaches, peaches, EVERYWHERE. Having moved to the country at the end of peach season last year, we missed all that is peach season here in Markham. Living on “The Peach Way”, we here at Naked Mountain are only 5 miles from 5 different orchards – plenty of places to pick ’till your heart’s content. From Hartland to Hollin Farm and Stribling down the road, there are wonderful farms and great farmers within a stone’s throw.
If you’ve never had fresh picked peaches, you’re missing out on something special. Not only are they delicious right off the tree, but easy to make into pie, to can for the winter, or make into homemade jam. The great thing about these farms is that from July through October, there is something always ripening. And just wait… apples will be here before we know it.
After much anticipation, our Riesling is finally ready for release June 11th. Produced from fruit grown here at Naked Mountain, the 2010 Riesling comes alive with ripe stone fruit flavors and hints of apple and melon. With only 3% residual sugar, this semi-sweet wine lives up to the expectation of our 2010 harvest. This wine is the perfect pair for fresh fruit, seafood, and spicy dishes. Due to the high-quality, low-yield of 2010, this Riesling was made in very limited quantities which we expect to sell out quickly. Tasted only during our reserve tasting, this wine is sure to more than please those who have come to know Naked Mountain Riesling, and will definitely change the minds of those of you who “don’t like Riesling.”
Yesterday, Meagan and I took some time to go strawberry picking at Hartland, our neighbors down the road. Having never been out to pick strawberries, we didn’t know what to expect. According to local “experts”, we were in for a treat. If picking all of the fruit at Hartland is this easy, we can’t wait to make it our weekly trek. We quickly filled a six-quart flat (only $20), and decided to pick another. A life-long purchaser of fruit from the grocery store, I wasn’t expecting there to be a great difference in the taste of the berries – a strawberry is a strawberry – and I couldn’t have been more wrong. These are the sweetest, juiciest, best tasting strawberries I have ever eaten. Hands down.
Having had the most wonderful strawberries and now releasing this long-awaited Riesling, the natural thing to do was to pair them. We talk a lot about great pairings for our wines – and I can attest to the fact that our Riesling and fresh strawberries are a hit. And while I was at it – with hints of strawberries and, in my opinion, a subtle creaminess – I felt our Rosé should be a phenomenal match. This was a homerun – knocked it out of the ballpark.
So – my suggestion for a great weekend would be visit Hartland to pick some delicious, fresh strawberries and then make your way two miles up the road to Naked Mountain to pair those delicious berries with two of our summer favorites. Trust me, you won’t be disappointed.
Wow! What a spring it’s been. Not only have we had enough rain to warrant an ark, but the temperatures have been up and down like a roller coaster. With all the tragedy that has struck across the East Coast, we feel very fortunate that’s all we’ve had to deal with. Our buds were very early to swell, so we were worried about the possibility of frost, and now with new young, tender shoots, we are still crossing our fingers that the temperatures stay up.
This has been our first spring out on the mountain, and Meagan and I are amazed at how quickly the blanket of winter is removed and in rushes the hope of summer and warmer weather. It truly is spectacular to see the dogwoods and azaleas bloom on the property, while the peaches on neighboring Troy Orchard (part of Hartland Orchard) blossom in a beautiful shade of pink. With the peach blossoms ending and the apples beginning, the vines, too, are coming alive. They move so quickly from bud to shoot, if you’re not careful, you just might miss the spectacle of nature that’s happening right before your eyes.
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It’s going to be a big few days out on the mountain this weekend! We’re releasing our Rosé (a Cab Franc / Mourvedre blend) and we’re hosting a silent auction to benefit the Village to Village Foundation. Village to Village Foundation is a non-profit which uses the money donated to help soldiers and their families dealing with Post Traumatic Stress Disorder, as well as to honor soldiers who have made the ultimate sacrifice by doing good deeds in their name. Naked Mountain is proud to be able to host an event which will help those who have done so much to protect all we cherish.
This weekend is also exciting because our Rosé (Make Me Blush) is making its first appearance in public. With a small amount of residual sugar, this wine is light and refreshing – the perfect pair for a warm Spring day. The dogwoods and azaleas are also in full bloom – a spectacular Spring setting for our newest release. We can’t wait to see you out on the mountain – and don’t forget DRINK NAKED!