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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Filtering by Category: Pinot Noir

Pom-Cran-Pear Chutney

Bill Cooper

  • 1 c. pomegranate juice

  • 1⁄2 c. dark brown sugar

  • 1Tbsp. lemon juice

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 1⁄2 tsp. coriander seeds

  • 1 1⁄2 tsp. black peppercorns

  • 12 oz. fresh cranberries

  • 1⁄2 c. pomegranate Craisins

  • 2 pears, peeled, cored, chopped

  • 1 onion, chopped

  • 1 1⁄2 Tbsp. candied ginger, minced

  • 1⁄4 c. cider vinegar

  • 1⁄4 tsp. ground cloves

Combine first seven ingredients in a non-reactive saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids; return liquid to saucepan. Add remaining ingredients. Simmer uncovered 20-25 minutes, stirring frequently. Liquid reduces, cranberries pop, pears and onion soften. Delicious with roast poultry or pork, or as hors d’ oeuvres atop chevre on crusty bread.

Accompany with Cooper-Garrod Pinot Noir

Mixed Greens and Duck Salad

Bill Cooper

Serves 2, can be doubled

  • 2 Tbsp. extra virgin olive oil

  • 1 Tbsp. white balsamic vinegar

  • 2 slices shallot, minced

  • Salt and fresh ground pepper

  • 2 boneless duck breasts

  • 1 tsp. butter

  • 6 c. mixed greens

  • 1/3 c. pomegranate Craisins

  • 1/3 c. crumbled blue cheese

  • 1⁄4 c. slivered almonds

In large bowl, whisk together oil, vinegar, shallot, salt and pepper. Heat butter in skillet over medium heat. Rinse duck breasts and pat dry; sprinkle with salt and pepper. Cook skin side down about 5 minutes, until skin is golden and crisp. Turn and cook about 5 minutes more. Meanwhile, toss remaining ingredients in bowl with dressing. Divide among two dinner plates. When duck is cooked through, drain on paper towels before slicing crosswise. Arrange atop plated salad; serve with crusty bread alongside.

Accompany with Cooper-Garrod Pinot Noir


Bill Cooper

  • 1 c. milk

  • 1⁄2 c. butter

  • 1⁄4 tsp. salt

  • 1 c. flour, sifted

  • 4 eggs

  • 1 c. (4 oz.) finely shredded Gruyere cheese

  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

Miss Grimmett's Cranberry Relish

Bill Cooper

Makes about 4 cups

  • 12 oz. fresh cranberries

  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored

  • 6 oz. walnuts

  • 3/4 cup sugar

  • 1/2 cup orange marmalade

  • 2 teaspoons lemon juice

  • 2 teaspoons Grand Marnier

  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl.  Chop peeled apples in processor.  Add to cranberries.  Chop walnuts and add with remaining ingredients to cranberries.  Stir to mix well.  Cover tightly and refrigerate overnight - or longer - before serving. 

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc and Pinot Noir