Tony & Herta ‘HB’ Peju, First Mustard Season, February 1984

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Dear PEJU Friends & Family, 

It’s chilly here in Rutherford and the vines are dormant. Yet the mustard blooms cover the valley floor with delicate yellow flowers — a sure sign that spring is on the way! Our vineyard team is busy pruning, and we’re eagerly awaiting the return of our wooly little helpers, the Baby Doll sheep, to help keep the weeds in check.

 

We’ve got an exciting year ahead and can’t wait to celebrate with you. Mark your calendars for these unforgettable experiences:

 

CLUB PEJU HAPPENINGS

  • Next Club PEJU Shipment – April 28-30, 2025 (Winery pickup starts April 25)
  • Spring Fling Club PEJU Pickup – April 27, PEJU Winery, Rutherford

Ariana, HB, and Lisa Peju

FEATURED PAIRING

Beef Bourguignon & 2022 Building the Tower, Syrah

There’s nothing quite as comforting as a slow-simmered pot of Beef Bourguignon. This French classic is rich, hearty, and layered with deep flavors—perfect for a cozy gathering with family and friends. Made with tender beef, savory bacon, aromatic vegetables, and a generous pour of PEJU Syrah, this dish transforms simple ingredients into an elegant and satisfying meal.

peju to you:

SAN DIEGO

📍 Location: The Flower Fields
5704 Paseo Del Norte, Carlsbad, CA 92008
📅 Date & Time: Saturday, April 5 at 6:30 pm
🎟️Tickets: $375 per person | $325 Club PEJU*

CHICAGO

📍 Location: Gibsons Bar & Steakhouse
 1028 N Rush St, Chicago, IL 60611
📅 Date & Time: Friday, May 16 at 6:30 pm (Central Time)
🎟️Tickets: $350 per person | $300 Club PEJU*

CHICAGO

📍 Location: Murphy’s Rooftop
3655 North Sheffield Chicago IL 60613
📅 Date & Time: Saturday, May 17 at 1:00 PM (Central Time)
🎟️Tickets: $250 per person | $200 Club PEJU*
👗 Attire: Game-day vibes! Rock your favorite team gear—jerseys, caps, or a classic baseball tee. Let’s play ball! 🎉

SIGNATURE EVENTS

March 1 – Crab & Cork, Rutherford
Fresh Dungeness crab paired with PEJU white wines.

March 30 – Share & Pair Sunday, Rutherford
Modern Mexican cuisine by Chef Nic, PEJU wines, and a special appearance by The Wine Bible author Karen MacNeil.

May 10 – Paella with PEJU, Rutherford
Oysters, traditional paella, Flamenco guitarist, and PEJU wines – Olé!

Explore February 2025 Selections

Our Syrah reveals juicy dark fruit, layered with herbal spice, white pepper, and a hint of vanilla. Smooth tannins and a velvety mouthfeel balance vibrant fruit with lingering spice, showcasing Sara Fowler’s artistry. Enjoy with Lentil & Root Vegetable Cassoulet or Chef Nic’s Beef Bourguignon.

Bottle $81 | Case $864

Our Napa Valley Chardonnay is beautifully balanced with notes of crisp apple, pear, and a hint of toasted oak, culminating in a creamy finish. Its bright acidity and subtle richness make it an ideal companion for Chef Nic’s Baked Brie, as the wine’s fruitiness complements the creamy texture of the cheese, while the oak undertones enhance the brie’s buttery flavors.

Bottle $36 | Case $384

90 points, James Suckling

Lively with a mix of currant, cherry, and raspberry notes – perfect with Chef Nic’s Spice Rubbed Grilled Pork Chops, grilled portobello mushrooms or tri tip. Opens with a beautiful bouquet of dark fruit and warm oak spice. Flavors of blackberry and dark chocolate and hints of earthiness are supported by a well-structured and silky finish.

Bottle $68 | Case $720

93 points, Decanter

Our Napa Merlot is an exquisite wine with ripe black cherry and blueberry aromas, complemented by subtle vanilla and oak notes. Its silky-smooth texture and fruit forward character pair beautifully with Roast Duck, Chef Nic’s Mushroom Arancini with Truffle Aioli and Eggplant Parmesan.

Bottle $50 | Case $528

91 points, James Suckling

Winemaker Sara Fowler’s yearly barrel experiment is well respected by her Napa Valley peers. For the 2021 vintage, she chose 20 barrel coopers and 51 different barrel toast styles to age 100% Cabernet Sauvignon. Barrel EXP is full bodied and pairs fabulously with blue cheeses and Chef Nic’s Prime Rib.

Bottle $108 | Case $1,152

91 points, James Suckling

Tony Peju’s favorite varietal was Cabernet Franc, and he planted the  winery’s first Cab Franc vines in 1990. Today our Reserve Cabernet Franc boasts assertive leafy, tobacco-like aromas, complemented by cedary notes and a generous burst of red cherries. This medium to full-bodied wine offers a silky texture and smooth palate, culminating in a lingering, softly tannic finish that pairs perfectly with Chef Nic’s Steak Frites.

Bottle $135 | Case $1,440

92 points, Wine Advocate

Brimming with ripe plum and luscious blackberry pie aromas, this wine radiates rich, fruit-driven intensity. Vibrant red cherry notes enliven the palate, perfectly complemented by a well-integrated oak that imparts a gentle warmth. Silky, refined tannins weave seamlessly throughout, delivering a velvety texture and an opulent, lingering finish. Pairs beautifully with Wild Mushroom Risotto.

Bottle $90 | Case $960

A masterful balance of elegance and approachability. From the first sip, it captivates with a vibrant, fruit-driven profile that invites deeper exploration. A supple, velvety texture enhances its accessibility, while delicate notes of baking spice and white pepper add layers of refined complexity. Bright currant flavors intertwine seamlessly, leading to a long, harmonious finish highlighted by rich mocha and subtle nuances of toasty oak. A great partner to Chef Nic’s Grilled Ribeye Steak.

Bottle $90 | Case $960

Indulge in the luxurious 2019 HB Reserve Cabernet Sauvignon, our flagship wine. From the first sip, enchanting scents of cigar box, cherries, and cassis greet you. Notes of ripe blackcurrants and cherries mingle with dark chocolate, mocha, and crushed stones. The bright fruit character dances on your palate, leaving a lasting impression. Firm and tannic, yet ripe and mouthwatering, it offers a velvety texture and a long, satisfying finish. Savor a glass alongside Wagyu Beef Tenderloin or Porcini & Aged Gruyère Soufflé.

Bottle $221 | Case $2,352

93+ points, Wine Advocate

Ambassador Anne

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