Membership Releases
Fall 2025 Release
Featured Wines & Recipe
Happy Fall! We’re grateful for you and your support of our work on this living farm. As we approach our 25th anniversary of winegrowing, we’re reminded that your loyalty has helped make this journey possible. Thank you for being part of our farm community.
If you haven’t yet joined us for Sunset Sips, mark your calendar for the last Saturday evening of the month. This members-only after-hours gathering is your time to savor golden hour with complimentary pours on the farm, unwinding in the company of fellow members. Visit our Events page for details.
– Dee & the DaVero Team
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Your Fall Release Wines
Grilled Rack of Lamb
Fall Member Recipe | by Chef Colleen McGlynn
- 1 8-bone rack of ribs
- Sprig of rosemary and sprig of thyme
- Kosher salt and fresh ground pepper
*** 3-4 Servings ***
- Finely chop rosemary and thyme; mix with several pinches of salt and grinds of black pepper. Sprinkle evenly over the lamb rack and set aside several hours or overnight. Let come to room temp for 1 hour before grilling.
- Light charcoal and, once coals are ashed over, bank to one side. Brush grates and wipe with oiled paper towel..
- Place rack flesh-side down directly over coals to sear—watch for flare-ups. After a few minutes and once browned, flip to the bone-side and brown for a few minutes more. Move to cooler side of grill with meat facing the heat but not directly over it. Cover grill for a few minutes.
- Check doneness by feel (firm to the touch) or with thermometer pushed to center of meat—120°F for medium rare. Remove to a warm plate to rest 5–10 minutes before slicing. I rest mine on grilled veggies to flavor them.
- Delicious with a squirt of lemon juice, drizzle of DaVero Olive Oil, Maldon salt, and fresh parsley or basil.
Uncork a complex, herbal red wine like our DaVero Farms & Winery Hawk Mountain Vineyard Sagrantino!