Over the course of the last few years Mikael has gained quite a following of fans for his wines. These include the White House and President Obama! Below are just a few videos of interviews and articles which we are very proud of as they demonstrate that Kaena Wines is friends to all!
805 Living Taste Wine
The Aloha Friday Morning Show Feat-Mikael Sigouin
June 21, 2017
Cork Dorks Liquid Lunch - Kaena Wines
April 12, 2017
"Los Olivos Part Two" ~ Local Love 805
February 15, 2015
“Rhones Rule: The Wines of Ballard Canyon”, Garagiste Festival 2014
February 12, 2014
12 Standout California Reds ~ Wine Spectator
December 13, 2013
September 13, 2013
August 26, 2013
March 31, 2013
February 9, 2013
Enjoy these delightful dishes with the curated Kaena wines for a memorable Thanksgiving feast! 🍷🦃🍁
In a large pot, melt butter and sauté onions until translucent.
Add the butternut squash cubes and sauté for 5 minutes.
Pour in the broth and bring to a boil. Reduce heat and let it simmer until the squash is tender.
Use an immersion blender or regular blender to puree the soup until smooth.
Stir in the heavy cream. Season with salt and pepper.
Garnish with fresh thyme or sage before serving.
Preheat oven to 325°F (165°C).
Place the turkey on a rack inside a roasting pan.
Mix melted butter with the chopped herbs.
Brush the turkey generously with the herb butter mixture. Season with salt and pepper.
Roast the turkey in the preheated oven for about 3 hours or until the internal temperature reaches 165°F (74°C).
Let the turkey rest for 20 minutes before carving.
In a large bowl, combine mixed greens, cranberries, and walnuts.
Drizzle with balsamic vinaigrette dressing and toss gently.
Top with crumbled cheese before serving.
Preheat oven to 400°F (200°C).
Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes or until soft.
Boil potatoes in salted water until tender.
Drain the potatoes and mash them in a large bowl.
Squeeze roasted garlic cloves into the mashed potatoes.
Add warm milk, butter, salt, and pepper. Mix until smooth.
In a large skillet, cook the sausage until browned. Remove and set aside.
In the same skillet, sauté the onions, celery, and apples until tender.
In a large bowl, mix the bread cubes, sausage, sautéed mixture, sage, salt, and pepper.
Gradually add chicken broth until the bread is moist but not soggy.
Place in a baking dish and bake at 350°F (175°C) for 30 minutes or until golden brown.
Preheat oven to 325°F (165°C).
Place ham in a roasting pan.
In a bowl, combine bourbon, brown sugar, mustard, and honey to make the glaze.
Brush the ham generously with the glaze.
Bake the ham for about 1.5 hours, basting with the glaze every 30 minutes.
Let the ham rest for 10 minutes before slicing.
Aloha, my ohana! It’s that time of year again, where the leaves start to change, and the air gets crisp with anticipation. As someone who grew up surrounded by the gentle breezes and warm waters of Hawaii but now calls California home, I find myself blending the best of both worlds. And when it comes to Thanksgiving, what better way to bring together these two beautiful places than with the gift of wine?
Introducing our specially curated sets (with recommended food pairings) for this Thanksgiving: The Thanksgiving Pairing Set and the Thanksgiving Dinner Party Collection.
Thanksgiving Dinner Party Collection: This one’s for those who love to celebrate in style, with a table surrounded by loved ones and filled with laughter.
Thanksgiving is a time to be grateful, to share and to love. Just like our wines, which are a blend of my Hawaiian roots and some of the best Santa Barbara county vineyards, Thanksgiving is about blending traditions, memories, and moments. So, as you gather around the table, with our wines in hand, remember the spirit of aloha – love, peace, and compassion.
Mahalo for letting Kaena wines be a part of your special day. Hau’oli La Ho’omaika’i! (Happy Thanksgiving!)
Aloha Keana Friends & Followers,
Our designated fruit for the 2017 Kaena Grenache Rosé has made it's grand enterence into Harvest headquarters, which is a true highlight for your aloha crew. It is no secret that the King of Grenache, Mikael SIgouin, has a rich love for Rosé and a true soft spot for the creative process. For the first time EVER, Mikael has decided to dish the details of the winemaking process behind one of Kaena's notorious household favorites.
pool side + porch pounder + liduid aloha = Grenache Rosé all day!!!
Grenache Gris from Tierra Alta Vineyard (Ballard Canyon) is pressed for the 2017 Kaena Rosé
Mikael's craze for Rosé has been a personal journey of palate evolution. This love of Rosé stems from all of his European favorites that he has enjoyed thus far in his lifetime. The likings from appelliations such as Tavel, Bandol, and Provence have all played a role in inspiring Mikael to create his namesake Kaena Rosé.
"I absolutley love Rosé and will always hold it in the highest regards. The Rosé that I produce is with fruit that is picked specifically to make Rosé, so I am picking at lower sugars with higher acid." Winemaker/ Mikael Sigouin
For those of you that are not familiar, there is nothing one- dimensional about the Kaena Rosé program. Vintage after vintage Mikeal has proven to strive for beautiful layered complexity with his Rosé. A meticulous blend of Grenache Gris, Grenache Noir, Grenache Blanc, and Syrah are all worthy components of the latest salmon colored delight.
"The Grenache Gris from Tierra Alta is soaked on enzymes over night to extract flavor, high toned aromatics, and great acidity. The next morning it is then pressed and heads directly to tank. Also, Grenache Noir from Charlie's Vineyard is used and picked to make Rosé with low sugars and high acid. This is coming from a vineyard with great minierality. It is then crushed, soaked over night on the skins, with a little Syrah in there as well which I think is fun. Then there is the Grenache Blanc comes from La Presa Vineyard which is pretty true to my white wine program. Everything will be tank aged with a bit of barrel aging and then put back together in February so it may be ready to go for the new season!" Winemaker/ Mikael Sigouin
Mikael Sigouin and Harvest crew hard at work sorting incoming fruit for 2017 Kaena Grenache Rosé.
Is it possible to create a wine that literally pairs well with everything? With the popularity of Rosé on the rise, it is no wonder why Mikael is dedicated to making and unforgetable blend that is for the everyday consumer.
"If you were to ask me what I tend to personally consume the most of it would be Rosé. I always stress that because I grew up in Hawaii, I feel that Rosé is the perfect accompaniment with everything. So whenever I go back home it is game on with the Grenache Rosé. My favorite place of course is sitting at the Outrigger Canoe Club with a glass of Kaena Grenache Rosê while watching my kids play in the ocean. What can I say, I love Rosé.....and real men drink pink!' Winemaker/ Mikael Sigouin
Well you heard it here first folks, the world now has a deeper look into a mad scientest's method behind the Kaena blending and production process of Grenache Rosé. Now, If you are currently salivating at the mouth for this pink thirst quencher, please head over to our Los Olivos tasting room and pick up a bottle of the current 2016 Kaena Grenache Rosé to tide you over. Did I mention how well Rosé also happens to pair with Thanksgiving turkey & fixings?
Until next time Kaena fans,
Pictured (above) Alex Watson - Kaena Harvest Intern/ Sommelier & (below) Mikael Sigouin- Owner/ Winemaker
Kaena Wine Company
Aloha Kaena Friends & Followers!
Your Aloha Crew is pleased to share that we are in the thick of our 2017 Harvest season and are extremely pleased with the insanely abundant vineyard picks making their debuts. Currently, we have quite a few Kaena fan favorites begining the first stages of their individual fermentations. Therefore, we felt that it is the perfect time to talk about the fermentation process in general. Many might be farmiliar with the term 'fermentation' in general but might not have a thorough understanding of how this vino magic actually takes place.
WELCOME TO FERMENTATION 101.... CLASS IS NOW IN SESSION!
The word fermemtation comes from the Latin word fermentare, meaning " to leaven." Fermentation is a chemical breaking down of a substance (as sugar) that is controlled by an enzyme which overall is converted to ethyl alcohol. This is a process in which a substeance breaks down into a simpler substance. In the process of creating wine, microorganisms like natural bacteria and yeasts play a large role typically involving effervescence and the giving off of heat.
As previously mentioned, yeast is essential during the fermentation process. Once the initial chemistry of the fruit is determined (sugar,acid,taste ect.) we can then decide what type of yeast we want to use. It is important to clarify that all yeast, even cultured yeast, is infact natural. The differnce comes from weather the fermentaion is from wild or inoclated yeast. With this being said, there are specific yeast strains used for each wine. The different yeast strains are specialized to work in different enviornments. Examples of these would be high/ low temperature, high/ low acid, and high/ low sugar. Yes, the yeasts themselves can produce differnt flavors that are involved in the outcome of a wine. Choosing the right yeast strain is up to each individual winemaker's prefrence as it is extremly crutual to the winemaking/ fermentation action.
KAENA LOVES GOING NATIVE FOR YOU- 100% OF KAENA RED WINES ARE FERMENTED WITH NATIVE YEASTS
Look at that perfect ferment! Clone 362 Grenache from Tierra Alta Vineyard (Ballard Canyon) photographed after a fresh round of punch downs by Alex Watson (Harvest Intern/ Sommelier)
At this point of an active ferment, we let the yeast do it's thing. Next, the yeast will consume the sugar in the juice and convert it to alcohol ...as well as heat and carbon dioxide. During this time the Grenache King and Aloha Crew will continue multiple 'punch downs' daily while each individual ferment is cold stabalized in our temperature controlled facility. Our winemaker will also deside when to stop each fermenattion. He can either stop the fermentation at the desired sugar/ alcohol content, or let the ferment go until all of the sugar is gone (dry wine). Kaena's winemaker (Mikael Sigouin) and harvest team will monitor this process carefully by checking the fermentation speed throughout to ensure that the yeast(s) are infact healthy and active.
Typically after fermentation is complete, the dead yeast cells 'lees' will settle to the bottom of the tank/ bin and then the wine is pumped into a clean tank. Each wine will then go through various stabilization and filtration steps until it is ready for barrel aging or botteling. Don't worry...we will geek out shortly about oak & againg prefrences!
OK, CLASS IS DISMISSED... AND THAT CONCLUDES OUR CRASH COURSE IN FERMENTATION 101!
Until next time Kaena supporters....
Mikael Sigouin (Kaena winemaker/ Grenache King) working crush from his royal throne
Kaena Wine Company
Aloha Kaena Wine Friends & Followers!
Those of you who follow the Kaena label closely know that Mikael Sigouin's passion for the Grenache varietal runs deep and true. For the past 18 years, Mikeal's love for Grenache has inspired not only a focus for his label but the want to educate others on this special varietal that flourishes in the Santa Ynez Valley.
NOT FAMILIAR WITH GRENACHE? LET'S BREAK IT DOWN.....
Grenache is one of the most widely planted wine grape varieties in the world, with vast acreages encompassing the southern Mediterranean wine region. It is generally believed to have origionated from the northern Spanish province of Aragon. However, the first documented planting of Grenache was in the Longuedoc region of France in the early eighteenth century. The varietal did not reach the southern Rhone Valley until the nineteenth centry.
The vine has potentionally high vigor in medium- to fine- texured soils (sandy loam to clay loam) and low vigor on sandy soils. This is a varietal that usually ripes late, so it needs hot and dry conditions to thrive and reach its full potential.
The typically medium to large clusters are also accompanied by leaves of a smooth waxy nature (like wax paper), which helps to reflect the direct sunlight.
Kaena Wine Company's Grenache Noir block via Tierra Alta Vineyard, Ballard Canyon.
Kaena has yet to bring in their Grenache 2017 crop so please stay tuned as we will keep you updated on all Grenache / Harvest 2017 happenings!
Speaking of Grenache ...you didn't think that your Aloha Crew forgot about International Grenache Day did you? Last Friday (9/15) Kaena Wine Company and friends celebrated International Grenache Day with an event fit for a king....the Grenache King that is.
We were stoked to have the support of Gabe Saglie, of Travelzoo & Santa Barbara News Press, to help spead the word of our IGD plans leading up to the event. During the formal interview, Mikael was given the opportunity to explain where the term 'Grenache King' originated. “I didn’t name myself, it was my peers,” he admits. “But I’m pretty sure I’ve worked with more grenache than most people in the state,” said Mikael Sigouin via his interview with Gabe Saglie.
Please CLICK HERE to read full article by Gabe Saglie/ published in Santa Barbara News Press 9/14/17!
This year Kaena Wine Company celebrated International Grenache Day by teaming up with the talented Jeff Olsen of Industrial Eats to create a six course.... farm to table fresh... Grenache paired... dinner extravaganza of a lifetime.
Did we mention that our winemaker believes pork is the true soulmate pairing to Grenache?
The Aloha Crew is thrilled to announce that our (SOLD OUT) 2017 International Grenache Day Dinner was an evening of true magic and delicious inspiration! We were blessed to have celebrated our favorite varietal with an enthusiastic group of fellow winemakers, farmers, wine growers, and incredible wine club members via the 'Grand Room' of Industrial Eats ( Buellton, CA )!
May we leave you with a few of our favorite International Grenache Day memories to enjoy.... #PAIRINGGOALS
Jeff Olsen/ Owner of Industrial Eats & New West Catering sharing positive foodie vibes
Until next time everyone.......
Kaena Wine Company
Aloha Kaena Friends & Followers!
Your Aloha Crew is proud to announce that our team survived the the long holiday weekend...talk about a total SCORCHER. At one point last Saturday, the temperature high in Los Olivos was recorded to be a raging 117 degrees! With one of the hottest weekends any of us could imagine, I myself feeling like I was going to pass out, it was time for some serious hydration.
With the temperatures reaching new heights, we decided it was the perfect time to talk about Bix and what role the levels play in the harvest/ winemaking process!
WHAT DOES THE TERM BRIX MEAN?
Named for A.F.W. Brix, a nineteenth-century German inventor, Brix scale is a system to measure the potential alcohol content of a wine before it's made by determining the sugar level. Each gram of sugar that is fermented will turn into about 1/2 gram of alcohol. The Brix (sugar content) is determinded and tested by a hydrometer or density meter, which indicates a liquid's Specific Gravity (the density of a liquid in relation to that of pure water).
Owner/ Winemaker Mikael Sigouin collecting early morning samples for Brix testing via Tierra Alta Vineyard (Ballard Canyon)
TALKING BRIX WITH MIKAEL
"When we talk Brix, we are looking for potential alcohol that is correlated by sugar. For roughly every two degrees Brix, there is an equivalent of 1% potential alcohol with the actual conversion rate being (1.8). So lets say if you pick at 24 brix, you should have a wine that is just above 12% alcohol. Along with flavor development, we then look at the pH and also make sure that the acid is in balance..then it's game on!" -Mikael Sigouin
WHAT HAPPENS DURING AN EXTREME HEAT SPELL ?
"Basically, with the extreme heat the vines tend to shut off so there won't be much movement with sugar levels. What you do start to see is sun damage, leaves will start to fry and vines will become super water stressed. This means it is time to hydrate! Just like humans, the vines have to hydrate as well. If you are taking care of your vines right there should not be to much of a movement during a major heat spell." -Mikael Sigouin
Sauvignon Blanc from La Presa Vineyard is officially in the house!
With the warm weather continuing after the holiday weekend heat spell, the Brix rapidly picked up the pace once again. One of the first fruit picks of the week was the highly anticpipated Sauvignon Blanc from La Presa Vineyard. The tropical flavor profiles were extremely pronounced directly off of the vine offering hints of kiwi, star fruit, and passion fruit.
KAENA BRIX BREAK DOWN OF THE WEEK:
Viognier (Terra Alta Vineyard) = 23.1 BRIX
Albariño (La Presa Vineyard) = 23.7 BRIX
Riesling (La Presa Vineyard) = 22.5 BRIX
Sauvignon Blanc (La Presa Vineyard) = 23.7 BRIX
Mikael visiting the Kaena blocks via Tierra Alta Vineyard (Ballard Canyon)
It has been a crazy couple of weeks to say the least folks and your support and thirst for da kine keeps our spirits high and motivated. Get ready to see some amazing up and comming 2017 vintages!
Until next week Kaena fans.....
Kaena Wine Company
Welcome to the first blog post of 2017. Yes folks, 2017 Harvest is here and we are thrilled to have you following along during this crazy hectic season. We are proud to announce that Kaena Wine Company survived it's first full action packed week thanks to a little help from a few recent additions.
Now, let us take a moment to introduce our two incredibly talented new aloha crew members! First up is Jose Garica who will be taking on the role of Kaena's Cellar Master. Jose is bringing experience and a much appreciated work ethic to the team this year. Our second new face is Alex Watson, a passionate sommalier from Hawaii who is excited to dive in and get his hands dirty. You better believe Alex also knows a thing or two about living life with the aloha spirit!
WELCOME TO THE KAENA OHANA.... KAENA = PROUD!
Pictured: Alex Watson (left) & Jose Garcia (right)
Ok, lets get back to a few other important harvest details. Due to a pleasant amount of rainfall this year, the yields are up and showing great promise. However, currently we are experiencing an excessive heat wave in the Santa Ynez Valley area which brings back memories of 2016. During 2016 Harvest, the Kaena team processed most of our fruit in a 30 day span.... talk about a whirlwind of intensity.
We are also relieved to announce that we have seen no sign of crop damage due to heavy smoke or ash. Both Santa Ynez Valley and Santa Barbara County experienced horrific wildfires this Summer. Therefore, it is a great blessing to have had minimal aftermath in regards the vineyards.
WIth temperatures hovering within the tripple digits for the next couple of weeks, Mikael and crew are preparing the 2017 fruit to come in fast and furious.
A few of the first 2017 varietals to make their debut this week was the beuatiful Albariño and Riesling from La Presa Vineyard.
Oh La Presa... how we love you so...especially your cool foggy mornings!
The 2017 Viognier from Tierra Alta Vineyard also came in hot and heavy this week... in the best way possible of course.
So lucious and bountiful... as Tierra Alta never dares to disappoint.
Pictured: 2017 Viognier from Tierra Alta Vineyard ( Ballard Canyon AVA )
Just in case you are reading this thinking there might have been time to spare....think again! In between fruit deliveries, the aloha crew was hard at work bottling a few of the new latest and greatest.
Did someone say that Mikael makes Chardonnay?
The 2016 Chardonnay hails from Brick Barn Vineyard (Buellton).
We agree that gold is definitly HER color! This is just one of many stunning new releases that we have in store for our wonderful friends and club members.
Until next week thirsty people...stay cool with one of your Kaena favorites and mahalo for your support!
Kaena Wine Company