APPELLATION SOCIETY \ COLLECTORS CLUB

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Brianne Hardy
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$SOCIETY \$ COLLECTORS

1 APPELLATION SOCIETY \ COLLECTORS CLUB SEPTEMBER 2017

2 GREETINGS, CLUB MEMBERS In the last few months I ve had the chance to taste a few of our 2014 red wines. The first was the FORTIS Cabernet Sauvignon, which I opened to celebrate my daughter s college graduation. The wine was phenomenal, as was the celebration! I knew our 2013s had done really well score-wise, and I wanted to see how the 2014s compared, so I sat down for a tasting. As soon as you lift your glass, you will know right away they are amazing. Recently I said to our winemaker, Michael, Wow, you re making really great wines. He said, I am not making these wines; we are making these wines. Of course that s great to hear, but more importantly, we hope you enjoy the wines in this month s selection we think they re beauties! Salud, Gustavo Aviña, Vineyard Manager ROBERT PARKER'S WINE ADVOCATE A C C O L A D E S 95 POINTS 2014 RUTHERFORD CABERNET SAUVIGNON ANOTHER WINE IN BOTTLE IS THE 2014 CABERNET SAUVIGNON RUTHERFORD. DARK, BROODING LICORICE, EARTH, BLACKBERRY CASSIS AND KIRSCH ARE ALL PRESENT IN THIS FULL-BODIED, MULTI-LAYERED, COMPLEX RUTHERFORD CABERNET SAUVIGNON, WHICH IS A BLEND OF 98% CABERNET SAUVIGNON AND 2% CABERNET FRANC. A STUNNER, IT CAN BE DRUNK NOW OR CELLARED FOR YEARS. 93 POINTS 2014 OAKVILLE CABERNET SAUVIGNON THE 2014 CABERNET SAUVIGNON OAKVILLE IS 92% CABERNET SAUVIGNON AND 8% PETIT VERDOT. DEEP, RICH AND SPICY, WITH LOADS OF CHRISTMAS FRUITCAKE, BLACK CURRANTS, CEDAR WOOD AND LICORICE, THIS FULL-BODIED CLASSIC IS SOFT AND OPULENT, WITH LIGHT BUT WELL-INTEGRATED TANNIN IN THE FINISH. DRINK IT OVER THE NEXT YEARS POINTS (BARREL SAMPLE) HOWELL MOUNTAIN CABERNET SAUVIGNON THE 2014 CABERNET SAVUGINON HOWELL MOUNTAIN CUTS A BROADER MOUTHFEEL. WITH MULBERRY, BLUEBERRY AND BLACKBERRY FRUIT, SOME FOREST FLOOR AND WHITE FLOWERS. IT IS FULL-BODIED, RICH AND IMPRESSIVE.

WINEMAKING UPDATE Harvest brings its own traditions, and at Pine Ridge Vineyards we have a harvest pool. Anyone who works here is eligible.

Admittedly the vineyard and winemaking teams have a little bit of an advantage, but that doesn t mean we always win.

Michael Beaulac, Winemaker, General Manager CELLAR UPDATE Interning for Pine Ridge Vineyards harvest this year are three people from overseas and eight

Interning is a fantastic learning opportunity for these folks, and we set it up like a mini-university, rotating each person to a different work area,

It takes a little more effort for us to implement, but we find that our interns are more motivated to learn and excel overall when the work is varied.

3 WINEMAKING UPDATE Harvest brings its own traditions, and at Pine Ridge Vineyards we have a harvest pool. Anyone who works here is eligible. The idea is to guess when the first day of harvest will be and which variety and vineyard will be picked first. We have to submit our guesses in June. Admittedly the vineyard and winemaking teams have a little bit of an advantage, but that doesn t mean we always win. Come to think of it, last year Gustavo won. Michael Beaulac, Winemaker, General Manager CELLAR UPDATE Interning for Pine Ridge Vineyards harvest this year are three people from overseas and eight people from the United States. Interning is a fantastic learning opportunity for these folks, and we set it up like a mini-university, rotating each person to a different work area, rounding out their experiences. It takes a little more effort for us to implement, but we find that our interns are more motivated to learn and excel overall when the work is varied. We all win. Michael Conversano, Assistant Winemaker VINEYARD UPDATE Harvest is here, and the vineyard team is in full picking mode. Each day (or, more accurately, each night), we re in a different vineyard. With direction from the winemaking team on which grapes to pick first, we will hand pick grapes by block, by partial block, or even by row. Each day I record a voice message that my team members call so they know which vineyard we ll pick that night. It s like phoning in for jury duty. Except everyone has to show up! Gustavo Aviña, Vineyard Manager ( 800)

APPELLATION SOCIETY WINE SELECTIONS HIGHLY ACCLAIMED AND RECOGNIZED, OUR 2014 WINES REFLECT A VINTAGE WHERE WORDS SUCH AS QUALITY, DEPTH OF FLAVOR AND EXCELLENT ARE BEING ECHOED ACROSS THE VALLEY.

Ripe mountain blackberry, cassis, dark plum, dark chocolate, sweet oak, coffee, and vanilla aromas lead to an expansive palate of dark cassis, expresso bean, plum, and black cherry.

VARIETAL: 98% Cabernet Sauvignon, 2% Petit Verdot APPELLATION: Stags Leap District ALCOHOL: 14.

4 APPELLATION SOCIETY WINE SELECTIONS HIGHLY ACCLAIMED AND RECOGNIZED, OUR 2014 WINES REFLECT A VINTAGE WHERE WORDS SUCH AS QUALITY, DEPTH OF FLAVOR AND EXCELLENT ARE BEING ECHOED ACROSS THE VALLEY. WITH AN ABUNDANT CROP AND GOOD FORTUNE, WE INVITE YOU TO ENJOY FORTIS Cabernet Sauvignon, Napa Valley $225 Member Price: $180 Our 2014 FORTIS combines notable elegance with rich fruit intensity. Ripe mountain blackberry, cassis, dark plum, dark chocolate, sweet oak, coffee, and vanilla aromas lead to an expansive palate of dark cassis, expresso bean, plum, and black cherry. This is a seamless wine with great finesse that will continue to age gracefully. Serve it with simple foods such as a juicy sirloin steak with garlic butter, or braised short ribs with herbed polenta. VARIETAL: 98% Cabernet Sauvignon, 2% Petit Verdot APPELLATION: Stags Leap District ALCOHOL: 14.6% BARRELS: 100% new French oak, 24 months AGING POTENTIAL: Enjoy now or cellar another 15 years 2014 Rutherford Cabernet Sauvignon, Napa Valley $100 Member Price: $80 This wine opens with lush, classic aromas of black cherry, dark berries, cocoa powder, brown sugar, and dried herbs. The richly-textured flavors echo the aromas, and then pick up cherry compote, cherry cola, graham cracker, and oak spice as they linger on the expansive finish. This wine displays a firm backbone, yet is soft and chewy with a clean finish. Pair with simple foods like grilled flank steak, roast lamb, or juicy prime rib. VARIETAL: 97% Cabernet Sauvignon, 2% Cabernet Franc, 1% Petit Verdot APPELLATION: Rutherford ALCOHOL: 14.3% BARRELS: 77% new French oak, 18 months AGING POTENTIAL: Enjoy now or cellar another 7-12 years 2014 Carneros Merlot, Napa Valley $60 Member Price: $48 This wine reveals an exceptional array of aromas, from caramelized sugar and dried cranberry to crushed sage, cinnamon stick, and toasted oak. The luscious wine is round on the entry with fresh flavors of red and black fruits, with hints of dark chocolate and mocha that continue through the long finish, supported by chewy tannins and mouthwatering acidity. Ripe and elegant, this Merlot would complement a savory dish such as roasted duck breast. VARIETAL: 93% Merlot, 5% Cabernet Franc, 2% Cabernet Sauvignon APPELLATION: Carneros ALCOHOL: 14.2% BARRELS: 50% new French oak, 18 months AGING POTENTIAL: Enjoy now or cellar another 10 years METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

2005 FORTIS Cabernet Sauvignon, Napa Valley $285 Member Price: $228 This 12-year-old delivers everything you expect in an aged wine.

5 COLLECTORS CLUB WINE SELECTIONS IN ADDITION TO THREE PRE-RELEASE WINES, COLLECTORS CLUB MEMBERS RECEIVE 3 LIBRARY WINES. BEFORE SERVING, ALLOW THE BOTTLE TO REST UPRIGHT FOR A MINIMUM OF 48 HOURS FOR ANY SEDIMENT TO SETTLE. AS OLDER CORKS MAY BE BRITTLE, USING AN AH-SO OR TWO-PRONGED PULL IS SUGGESTED FORTIS Cabernet Sauvignon, Napa Valley $285 Member Price: $228 This 12-year-old delivers everything you expect in an aged wine. It is a beautiful garnet/ruby color with aromas of dark fruit, violet, blueberry, chocolate, spice, herbs, and leather. The complex, opulent palate is creamy and delicious with flavors of rich, ripe dark cherry, wild berries, expresso, sweet oak, chocolate, plum, and cocoa powder. Beautifully balanced and well-structured tannins combine with lingering finish. Try with an air-dried beef steak. VARIETAL: 83% Cabernet Sauvignon, 9% Merlot, 4% Petit Verdot, 4% Malbec APPELLATION: Napa Valley ALCOHOL: 14.3% BARRELS: 75% new French oak, 15 months AGING POTENTIAL: Enjoy now or cellar another 5 years 2009 Rutherford Cabernet Sauvignon, Napa Valley $130 Member Price: $104 This wine is brimming with aromas of cherry cream, graham crackers and briary fruit. Flavors of ripe plum, mixed berry compote, and blue fruit mingle with tobacco and toasty oak. The round entry invites you further to experience the rich, velvety texture. This layered wine has a long finish that will keep bringing you back to the glass. Serve with grilled salmon and couscous with a mushroom compote. VARIETAL: 75% Cabernet Sauvignon, 13% Malbec, 7% Petit Verdot, 4% Merlot, 1% Cabernet Franc APPELLATION: Ruthreford ALCOHOL: 14.1% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: Enjoy now or cellar another 5 years 2009 Carneros Merlot, Napa Valley $80 Member Price: $64 Showing age in its color with a garnet/orange rim, this wine has aromas of plum spice, brown sugar, wild berries, cedar, tobacco, molasses, clove, sage, and leather. Alluring flavors of sour cherry, rhubarb, Santa Rosa plum, tobacco, mint, earth tones, sage, and caramel fill the mouth and evoke memories of wintertime. The smooth, silky tannins match the long, elegant finish. Enjoy with duck breast with blueberry sauce. VARIETAL: 100% Merlot APPELLATION: Carneros ALCOHOL: 14.1% BARRELS: 40% new French oak, 17 months AGING POTENTIAL: Enjoy now or cellar another 3 years ( 800)

6 Concrete Complexity Everything old is new again. It s a phrase that often applies to winemaking, and it s the first thing Assistant Winemaker Mike Conversano thought of when he discovered that Winemaker Michael Beaulac had ordered two new concrete tanks for fermenting red wine. Concrete is one of the original wine vessels, says Mike. Years ago it was common for vintners to sink concrete tanks into the ground, where the wine would stay cool. That was until stainless steel became all the rage. Although stainless steel still has its place, now, it seems, concrete tanks are back. Michael has had his eye on them for a while, ever since he saw the sandstone-colored vessels that line the cellar of Château Cheval Blanc, the famed Saint-Émilion wine producer in the Bordeaux wine region of France. In 2015 he did a number of comparative tastings, sampling red wines fermented in concrete, stainless steel, and even oak uprights (essentially large tanks made of oak). He discovered that he favored the flavors and texture of the wines fermented in concrete. The wines were fruitier, fresher, more alive, says Michael. The concrete imparts brightness and a certain minerality to the wine. It s one more tool we ll have for making our wines more complex. Installed in early July in time for the 2017 harvest, the tanks that Michael chose are not just any concrete tanks. Made in Italy, they are constructed of material from the Brenta River, which flows out of the foothills of the Italian Dolomites. A special spot on the river is known for the size of the gravel and sand. Higher up, toward the mountains, the rocks and gravel are too big, while farther downriver the mixture is too sandy. The riverbed materials create a very special reinforced concrete with porosity that allows a small amount of oxygen to come into contact with the fermenting wine, notes Michael. Winemaker Michael Beaulac patiently waits for the tanks to be unloaded. As opposed to stainless steel, which is completely inert, this oxygen enhances the fruity character of the wine, and the concrete s interaction with the wine imparts the slightest touch of minerality. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

Another benefit of these tanks is their shape called Eiffel though they don t resemble the Eiffel Tower.

Keeping the cap wet like this imparts rich flavor and color to the wine.

fermentation. Securing the tanks for safe transfer into winery. The concrete imparts brightness and a certain minerality to the wine. It s one more tool we ll have for making our wines more complex.

7 Another benefit of these tanks is their shape called Eiffel though they don t resemble the Eiffel Tower. The narrowing top means that the cap the mass of grape skins that rises to the top of the tank during fermentation is thick and therefore is submerged deep in the fermenting juice. Keeping the cap wet like this imparts rich flavor and color to the wine. And because the walls of the temperature-controlled tanks are nearly five inches thick, the juice is insulated, allowing heat to dissipate and avoiding unwanted temperature fluctuation during fermentation. Securing the tanks for safe transfer into winery. The concrete imparts brightness and a certain minerality to the wine. It s one more tool we ll have for making our wines more complex. Michael notes that the new tanks are used primarily for fermenting Pine Ridge Vineyards premium red wines. As harvest progresses, he s been using them several times over as the grapes come in and undergo fermentation and the wine gets moved into barrels. The idea is to turn over the tanks as often as possible to make sure that all the fruit blocks are fermented. I m super excited to have these tools in the winery now, notes Michael. I ve wanted them for a long time and I know they ll ensure the quality of our wines. The tanks just fit through the doorway to the barrel room. The new tanks are positioned in the barrel room. ( 800)

Harvest Exhausting & Exciting With tower lights illuminating the vineyard, grape pickers working in pairs move quickly down the vine rows, using hook-shaped knives to remove the ripened clusters.

8 Harvest Exhausting & Exciting With tower lights illuminating the vineyard, grape pickers working in pairs move quickly down the vine rows, using hook-shaped knives to remove the ripened clusters. They drop them into the 35-pound lug boxes at their feet, and when the boxes are full, the pickers run them to a waiting bin on a nearby tractor. The work is fast yet careful, as no one wants to make a slip with a knife. Meanwhile, two grape sorters stand over the receiving bin, picking out any leaves and unwanted material that come in with the harvested clusters. When the large bin is filled, it s moved to a loading stage in the vineyard, where it s put on a truck for transport to the winery. Such is the routine of the vineyard worker at harvest, a fast-paced, repetitive series of tasks performed night after night after night. Still, ask any worker what his or her favorite time of year is, and the answer will almost certainly be harvest. Yes, it s the busiest time of year, with a 24/7 schedule that lasts sometimes two or even three months. But for these workers, harvest is the time of year they see all their labor come to fruition literally. When you spend nine months preparing the vines for harvest pruning, suckering, pulling leaves, managing canopies, and dropping green fruit so that the remaining grapes will ripen evenly there s a level of anticipation about how the crop will turn out, and how the winemakers will react to the fruit you deliver, says Vineyard Manager Gustavo Aviña. There s definitely a sense of pride and accomplishment. Although at Pine Ridge Vineyards we may hire an additional picking crew to help with harvest, the majority of our fruit is picked by our own crew of sixteen people. These are the folks who work with Pine Ridge nearly year-round, and who come to know our vineyards like the backs of their hands. Although all are of Mexican or South American descent, they live and work in Napa Valley; many have families here and have made the valley their permanent home. Hand harvesting at night. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

The crew celebrates another sucessful harvest. Because all of Pine Ridge s grapes are harvested at night, a picker s workday can start at 10 p.m.

It wasn t always common for grapes to be picked at night; when Gustavo first came to Napa Valley, it was just starting to become popular.

It s cooler, fresher it makes the job much more comfortable.

9 The crew celebrates another sucessful harvest. Because all of Pine Ridge s grapes are harvested at night, a picker s workday can start at 10 p.m., 1 a.m., or even 3 a.m., depending on the amount of grapes that need to be harvested. It wasn t always common for grapes to be picked at night; when Gustavo first came to Napa Valley, it was just starting to become popular. Night picking, when it s cooler, means we can deliver grapes in pristine condition, as heat tends to break grapes down quickly, he says. Another benefit: the workers stay cooler. They really like it. It s cooler, fresher it makes the job much more comfortable. There s no doubt that picking grapes is hard, exhausting work, but it can also be a festive time, with music blaring from radios, laughter and conversation, and a sense of excitement that another growing season is coming to a close. And there are perks, such as winery-provided lunches on particularly long days, and a harvest party with plenty of Pine Ridge Vineyards wines. That s when our team really gets to taste the fruits of their labor, says Gustavo. The smiles on their faces show how proud they are of their work. A sharp hook knife is used to remove the ripe clusters. A cold night harvest at our Dos Olives vineyard. ( 800)

Salmon with Summer Succotash A PAIRING FOR PINE RIDGE VINEYARDS 2014 FORTIS CABERNET SAUVIGNON SERVES 4 INGREDIENTS Salmon: 4 salmon fillets, each 5 to 6 oz, skin and pin bones removed Salt and

10 Salmon with Summer Succotash A PAIRING FOR PINE RIDGE VINEYARDS 2014 FORTIS CABERNET SAUVIGNON SERVES 4 INGREDIENTS Salmon: 4 salmon fillets, each 5 to 6 oz, skin and pin bones removed Salt and pepper 8 thin slices pancetta 2 teaspoons olive oil Rouille: 2 garlic cloves, peeled and minced with pinch of salt 1 small red bell pepper, roasted, peeled, and seeded ½ teaspoon smoky paprika 1 egg yolk 1 teaspoon freshly squeezed lemon juice 1 cup olive oil Salt Summer Succotash: 2 cups black-eyed peas, fresh or frozen 1 clove garlic, peeled 1 bay leaf 2 tablespoons olive oil 2 zucchini, cut into ½-inch dice 3 ears of corn, shucked, kernels removed from cob 4 scallions, washed, sliced thinly 1 pint cherry tomatoes, washed and halved 1 bunch marjoram, chopped Salt DIRECTIONS TO PREPARE SALMON: Season fillets with salt and pepper. Wrap 2 slices of pancetta around each fillet (use toothpicks to hold slices in place), place on a platter, wrap in plastic, and refrigerate. This may be done up to 6 hours in advance. TO MAKE ROUILLE: In a food processor, combine garlic, bell pepper, and paprika, and pulse until smooth. Add egg yolk and lemon juice, and process until smooth. Slowly drizzle in oil and process continuously until mixture thickens. Salt to taste, and set aside. TO COOK BLACK-EYED PEAS FOR SUMMER SUCCOTASH: Combine 6 cups water, black-eyed peas, garlic, and bay leaf in a large saucepan. Bring to a boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 30 minutes. Drain well; discard garlic and bay leaf. Set aside. TO FINISH SUMMER SUCCOTASH: Drizzle 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add zucchini and cook 2 to 3 minutes, stirring often. Add a little more olive oil if necessary before adding corn and scallions. Sauté mixture 2 to 3 minutes or until corn is cooked but still crunchy. Add black-eyed peas, tomatoes, and marjoram, and stir. Adjust with salt. Keep warm while cooking the salmon. TO COOK SALMON: Place 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add salmon fillets and cook, turning, until pancetta is browned all over and fish is medium rare, 5 to 7 minutes. Transfer to a warm plate, remove toothpicks. TO SERVE: Spoon a portion of succotash onto each dinner plate, place a salmon fillet on top, and finish with a dollop of rouille. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

11 CURRENT RELEASE WINES TO PLACE YOUR ORDER, CONTACT US DIRECTLY AT (800) OR TO ORDER ONLINE WITH YOUR CLUB DISCOUNT, PLEASE LOGIN TO YOUR ACCOUNT WITH YOUR ID AND PASSWORD. WINES (750ML) RETAIL BOTTL E PRICE MEMBER BOTTLE PRICE 2016 Chenin Blanc + Viognier $ $ Clarksburg, Chenin Blanc $ $ Dijon Clones Chardonnay $ $ Carneros Collines Vineyard Chardonnay $ $ Le Petit Clos Chardonnay $ $ Carneros Merlot $ $ Napa Valley Cabernet Sauvignon $ $ POINTS 2015 Contemplate Red Wine $ $ Cave 7 Cabernet Sauvignon $ $ Rutherford Cabernet Sauvignon $ $ POINTS 2014 Oakville Cabernet Sauvignon $ $ POINTS 2013 Stags Leap District Cabernet Sauvignon $ $ POINTS 2014 Howell Mountain Cabernet Sauvignon $ $ POINTS (BARREL SAMPLE) 2014 FORTIS Cabernet Sauvignon $ $ Epitome Cabernet Sauvignon $ $ * 2010 Black Diamond Port (375ml) $ $ Napa Valley Cabernet Sauvignon (1.5L) $ $ POINTS *No discount due to limited availability PRICES AND VINTAGE SUBJECT TO CHANGE. SOME VINTAGES ARE ONLY AVAILABLE THROUGH THE WINE CLUB AND NOT AVAILABLE IN THE TASTING ROOM OR ON THE WEBSITE. APPELLATION 6-BOTTLE AND 12-BOTTLE AS WELL AS COLLECTORS CLUB MEMBERS RECEIVE 50% SAVINGS ON SHIPPING WHEN PURCHASING A MINIMUM OF 6 BOTTLES (PER ADDRESS). THE WINE CLUB STAFF WILL BE HAPPY TO TAKE YOUR WINE ORDER, ANSWER ANY QUESTIONS, OR SET UP A COMPLIMENTARY TASTING AT ONE OF OUR SISTER PROPERTIES, WHERE YOU MAY ENJOY 15% SAVINGS ON YOUR DAY-OF-VISIT PURCHASES. SEGHESIO VINEYARDS IN HEALDSBURG, CA. CHAMISAL VINEYARDS IN SAN LUIS OBISPO, CA. ARCHERY SUMMIT WINERY IN DAYTON, OR. SEVEN HILLS WINERY IN WALLA WALLA, WA. THE ESTATES WINE ROOM, SEATTLE, WA. CONTACT US: (800) WINECLUB@PINERIDGEWINE.COM

12 UPCOMING WINE CLUB EVENTS HARVEST DINNER SATURDAY, OCTOBER 21 6:00 TO 10:00 PM $225 PER WINE CLUB MEMBER $250 PER GUESTS (LIMIT 2) Hosted exclusively for our Wine Club members and their guests. Join our winemaking team in the Cabernet caves for a sophisticated celebration of the close of the season. The team will lead a tasting and discussion of our latest harvest and will sit down with guests to continue the conversation over an elegant dinner paired with current and library releases. Very limited seating. Login now to your account to place reservations. NOVEMBER PICKUP AND TASTING EVENT SATURDAY, NOVEMBER 11 5:00 TO 7:00 PM COMPLIMENTARY FOR 2 WINE CLUB MEMBERS $45 PER GUESTS (LIMIT 2) Join us in the Cabernet caves to savor Winery Chef Susan Lassalette s specially paired bites for each wine, exploring the culinary versatility of our graceful new releases the 2014 vintages of Stags Leap District Cabernet Sauvignon, Petit Verdot, and Charmstone Red Wine. Limited to 250 people. Tickets available beginning October 1st. TO VIEW THE DETAILS OF OUR 2017 EVENTS, INCLUDING TICKET RELEASE DATES: Note: Sales tax will be added to above ticket prices. pine ridge vineyards 5901 silverado trail stags leap district napa valley california (800) ZZNW00141

APPELLATION SOCIETY \ COLLECTORS CLUB

$APPELLATION SOCIETY \ COLLECTORS CLUB$ APPELLATION SOCIETY \ COLLECTORS CLUB MAY 2017 GREETINGS, CLUB MEMBERS Your May selection includes a Cabernet Sauvignon crafted from my favorite vineyard, Howell Mountain. In blind tastings, this wine