The Wines

The Helena View Johnston Vineyards Estate flagship wines emphasize organic growing methods and feature artists' renditions of selected scenes around the vineyard property and winery. The Estate wines rely on organically grown Cabernet Franc and Cabernet Sauvignon fruit.
Annually, the largest production of wines is made from Cabernet Sauvignon and Merlot grapes purchased from selected vineyards in Calistoga, Rutherford, and St. Helena. These wines are bottled under the Helena View Napa Valley label, which depicts a stylized sketch of Mt. St. Helena.
A third label, Moon Mountain, is Helena View Johnston Vineyard's answer for reasonable priced classic red wine. The wine is produced in fashion of a traditional Bordeaux blend utilizing 100% Napa Valley Cabernet Sauvignon, Cabernet Franc and Merlot grapes aged in French and American oak.

Wine & Dinner Pairing Menus

The following are sample menus from Charity Events and Winemaker Dinners at restaurants throughout the United States. Helena View's menus are in Adobe's PDF file format. To view PDF's you will need Abobe Acrobat Reader installed. A majority of the menus are in color, therefore they make take a while to load if you are not on a broadband connection. If you do not have Adobe Acrobat Reader installed you can download it by clicking on the icon at the bottom of the page.

Spring Menu #1: Pork Cheeks with Gnocchi, Lamb Loin with Peas, and Dark Chocolate Marquise
High Museum Auction Dinner, Bistro Aix, Atlanta, GA March 2003

(228 KBs PDF)
Spring Menu #2: Salmon Tartare, Fricassee of Rabbit, Rack of Lamb, and Roast Pineapple Sorbet
Winemaker Dinner, Meritage, Atlanta, GA March 2003

(148 KBs PDF)
Spring Menu #3: Seasonal Oysters, Asparagus Soup, Tomato Basil Sorbet, and Rack of Lamb
Wedding Dinner, At the Winery May 2003

(35.8 KBs PDF)
Spring Menu #4: Seared Scallops, Roasted Beets, Pork Cheecks, and Halibut over Polenta
Napa Valley Wine Auction Dinner, At the Winery June 2003
(164 KBs PDF)
Spring Menu #5: Shrimp & Avocado Salad, Pork Cheecks, and Dark Chocolate Marquise
Wine Classic Lunch, Daytona Beach, FL June 2003
(93.4 KBs PDF)
Summer Menu #1: Gazpacho, Lamb Chop, and Creme Brule
Vitners Association Host Lunch, At the Winery June 1997

(866 KBs PDF)
Summer Menu #2: Scallops, Risotto, Quail, Polenta, and Pear Tartlet
Vitners Association Host Lunch, At the Winery June 1998

(1.67 MBs PDF)
Summer Menu #3: Salmon, Foie Gras, Halibut, Scallop, and "Pain de Genes"
Vitners Association Auction Dinner, At the Winery June 2002
(862 KBs PDF)
Fall Menu #1: Salmon, Risotto, Squab on Fennel, Lamb, and Pear Tart
Vitners Association Auction Dinner, At the Winery October 1998

(904 KBs PDF)
Fall Menu #2: Grilled Marlin, Sturgeon in Spanish Ham, Roasted Lamb Loin, and Poached Plums
Winemaker Dinner, Tiburon Grille, Atlanta, GA October 1999

(904 KBs PDF)
Fall Menu #3: Shrimp, Serrano Ham, Loin of Cervena Venison, Plum Tart, and Pear Tort
Winemaker Dinner, Eno's, Atlanta, GA 2000

(18.5 KBs PDF)
Fall Menu #4: Muscovy Duck, Black Grouper, Roasted Boar, and Buffalo Tenderloin
Winemaker Dinner, Flying Fish, Disney World Atlanta, GA September 2001

(1.11 MBs PDF)
Fall Menu #5: Scallops, Salmon, Quail, Braised Short Rib, and Truffle-Scented Pecorini
High Museum Auction Dinner, Bistro Aix, Atlanta, GA October 2001

(21.3 KBs PDF)
Fall Menu #6: Heirloom Tomatoes, Roasted Squab, Lincolnshire Poacher, and Fig Tart
Winemaker Dinner, Bistro Aix, Atlanta, GA November 2003

(145 KBs PDF)
Winter Menu #1: Apple and Watercress Salad, Sweetbread, Lamb Loin Chop, and Cheesecake
Winemaker Dinner, Cherokee Country Club, Atlanta, GA February 1999

(39.4 KBs PDF)
Winter Menu #2: Pork Tenderloin, Risotto Ai Funghi, and Torta Pralinata Al Ciccolato
Winemaker Dinner, Il Pasticcio, Savannah, GA February 2003

(149 KBs PDF)