In the same decade that the first modern California wine was made in Napa Valley, more than 100 wineries were opening in the Gold Rush country to serve the miners working the hills in the 1850s. Amador County was the home to most of the Gold Country vineyards. Warm days, cool nights and the volcanic soils were perfect for growing grapes. Of course, the industry crashed during the 1920s due to prohibition and it wasn’t revived until the 1960s. Californians discovered the big flavors of Amador County wines, many of them Zinfandel, and the area was firmly established on the state’s wine map.

Amador County photo by Jennifer Pechette

Located in the foothills of the Eastern Sierra Nevada mountains, Amador County is about 100 miles east of San Francisco and 40 miles east of Sacramento. With more than 3,700 acres of grapes, most of the 40 wineries are located in the Shenandoah Valley in the northern part of the county. . The grapes are planted on oak-covered hillsides at elevations ranging from 1,200 to 2,000 feet.

Amador boasts one of the highest percentages of organically farmed vineyards of any wine region in California and, probably as a result of dry-farming, has been little affected by phylloxera.

Amador’s production of intensely flavored red wines also reflects its high percentage of old vines: roughly 600 acres are 65 years or older, including several vineyards dating to the 19th century. These deeply rooted, head-trained vines, found in vineyards such as Deaver, Esola, Fox, Ferrero, Grandpere and Lubenko, yield tiny crops of small-berried grapes, which produce the heady zinfandels for which Amador is renowned.

Amador County once was identified almost exclusively with zinfandel. During the past 20 years, Amador vintners have begun producing a diverse array of varieties, especially those of Italian and southern French origin. The region’s wineries also vinify superb examples of barbera, sangiovese, sauvignon blanc, and syrah; limited bottlings of pinot grigio, verdelho, viognier, roussanne, marsanne, grenache, mourvedre, petite sirah, aglianico and tempranillo; lovely rosés made from a wide variety of grapes; exceptional dessert wines made from muscat grapes; and port-style wines made from zinfandel and traditional Portuguese varieties.

Why are we introducing you to Amador County wines? The next versions of M’tucci’s Private label wines will come from Amador County. Look for a blend and a single grape varietal to arrive in our restaurants around the first of October. We’ll share more details just before they arrive.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $32

Pan-Seared Ruby Trout - Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $25

Prosciutto Goat Cheese Ravioli: Mushrooms, Artichokes, Green Beans, Roasted Red Pepper Vodka Sauce topped with Shaved Parmesan and Fresh Basil $23

Braised Beef with Horseradish Garlic Mashed Carrots, Potato, Butternut Squash & Beef Au Jus $23

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

Weekend Cocktail

Venetian Peach: Ketel One Botanical Vodka, Pilla Select Montenegro Aperitivo, Fresh Lemon Juice, Cane Syrup

M’tucci’s Moderno

Shrimp Goat Cheese Pasta: Pink Shrimp, Sweet & Spicy Peppers, Goat Cheeses Sauce & House Made Fettuccine $19

14 oz. NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $21

M’tucci’s Twenty-Five

12 oz. Ribeye : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $32

Pan-Seared California Halibut: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $25

Herb Rubbed Porchetta: Caramelized Onions, Mashed Potatoes, Braised Greens, Gigante Bean/Pork Brodo $23

Bar Only Appetizer

Honey-Glazed Sackett Farms Ribs w/Roasted Olives, Red Bell Peppers, Calabrian Peppers $8

M’tucci’s on Monday

Beginning Monday, August 15 @ 9:00, M’tucci’s will appear on KRQE’s New Mexico Living every two weeks. Look for the latest news about M’tucci’s and cooking demonstrations. First up is Howie Kaibel, M’tucci’s Minister of Culture talking about M’tucci’s Cicchetti and small plates. Chef/Partner Cory Gray will demonstrate M’tucci’s Pasta dalla Forma on August 29. We’ll have a link to M’tucci’s on Monday in next week’s La Gazzeta.