Gold & platinum red only

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1 Gold & platinum red only April 2014 Your April shipment includes some new releases as well as a fun vertical. We re very excited to offer you the new release of our 2009 Syrah and 2008 Capriccio Italien, as well as the 2008 Zinfandel Crescent, to help celebrate our Zinfandel Festival that was held March We also thought it would be fun to offer you a vertical. Compare the wonderful 2007 Gemini, our 50/50 blend of Zinfandel and Syrah, with the not yet released 2008 vintage. We suggest your aerate both wines, or open an hour or so before serving. Treat your friends, or just yourselves, to a fun tasting. Then pair them with our suggested recipe and continue to enjoy! wines 2008 zinfandel crescent 2009 syrah nocturne 2011 full moon 2007 Gemini 2008 gemini 2008 Capriccio italien Upcoming events The Paso Robles 32 nd annual Wine Festival May 15 18, 2014 Viva la Midnight May 16, 2014 Join us for live Mariachi, wine margaritas, sangria and traditional Mexican cuisine! We'll cha-cha-cha the night away while savoring Midnight's reserve wines. Reservations are required by May 11th. From 6:30 pm - 9:30 pm. For more information and to make reservations, go to our website,

2 [Type text] 2008 zinfandel crescent Why is Paso Robles famous? It is for beastly wines such as this. This Zinfandel is huge, to say the least! It is ripe and dark and pleasantly hefty. Flavors of blackberries, currants and white pepper intermingle as the inky nature of this wine coats your palate. Extensive barrel aging in French oak has rounded this wine, leaving you with layers of dark fruit and spice. The finish is strong and long. Welcome yourself to the purple teeth club. Alcohol: 16.9% ph: 3.35 Titratable Acidity: 0.8 Residual Sugar: 0.5% Production: 198 cases Best Consumed: Now syrah nocturne Over the past several years, Paso Robles has established itself as a premium producer of Syrah. The warm weather climate and rocky soils produce exceptionally concentrated fruit which results in dark, rich color and deep full black fruit flavors. Aging for 42 months in primarily French oak barrels lends a creamy vanilla essence. The Hartenberger family invites you to enjoy their latest offering of Syrah from Paso Robles. Alcohol: 15.6% ph: 3.72 Titratable Acidity: 0.55 Residual Sugar: 0.02 Production: 320 cases Best consumed: Now capriccio italien Our Super Tuscan blend, a blend of Sangiovese, Cabernet Sauvignon and Merlot, has a vibrant fusion of deep ruby and cherry color with a pretty nose of rose petals and black cherry. The mouthfeel is full, with notes of delicate berries, earth, toasted vanilla bean, and dried herbs. The finish leaves you with great acidity and spice that is smooth and refined. Alcohol: 15.4% ph: 3.40 Titratable Acidity: 0.72 Residual Sugar: 0.02% Production: 98 cases Best Consumed: Now 2018

3 Gemini The Templeton Gap area is known for its unique blends, such as Midnight s Gemini. A blend of Estate Zinfandel and Syrah, it gives your palate a sensory experience of heft, fruit and spice. This wine has a deep garnet color with flavors of ultra-ripe blackberries and blueberries and a finish of anise. A wine that gets lovely and silky when exposed to air. Production: 238 cases Alcohol: 15.9% ph: 3.5 Titratable Acidity: 0.65 Residual Sugar: 0.08% Best Consumed: Now gemini Another offering of our unique blend of 50% Zinfandel, 50% Syrah. Like the 2007, you ll taste heft, and spice, with a hint of more black fruit. Production: 150 cases Alcohol: 16.5% ph: 3.77 Titratable Acidity: 0.55 Residual Sugar: 0.05% Best Consumed: Now full moon Full Moon Red continues to have a rounded mouthfeel and notes of fresh raspberries and strawberries, in a style that is approachable, fun, and lighter bodied. 50% Zinfandel, 40% Syrah, 10% Merlot. Production: 1800 cases Alcohol: 14.3% ph: 3.67 Titratable Acidity: 0.58 Residual Sugar: 0.2% Best Consumed: Now, and the next day, and the next day!

4 [Type text] recipes Coq au vin Pair with Midnight s 2008 Zinfandel Crescent (Courtesy of Food & Wine Magazine) For many years, Lydie Marshall prepared Coq au Vin for her husband's birthday using yearold roosters. The birds were tough and took hours to cook, but she loved the sauce they made. Then the farmer she bought from started giving his birds hormones, and his rooster became just another chicken. Lydie had to come up with an alternative. Now she makes an intense cooking liquid with enriched chicken stock and wine that's boiled down to concentrate the flavor. 2 cups full-bodied red wine, such as Zinfandel 1 tablespoon tomato paste 2 tablespoons extra-virgin olive oil Two 3 1/2-pound chickens, each cut into 8 pieces Salt and freshly ground pepper 3 tablespoons all-purpose flour 3 cups Enriched Chicken Stock 1 bouquet garni, made with 5 parsley sprigs, 1 large thyme sprig and 1 bay leaf, tied in cheesecloth 1/3 pound slab bacon, cut into 1/4-inch dice 1/2 pound small white mushrooms, quartered 1. In a large skillet, bring the wine to a boil over high heat. Remove the skillet from the heat and, using a long match, ignite the wine. When the flames subside, whisk in the tomato paste. 2. Heat 1 tablespoon of the olive oil in another large skillet. Season the chicken pieces with salt and pepper. Add half of the chicken to the skillet and cook over moderately high heat until lightly browned all over, about 12 minutes; transfer to a large enameled cast-iron casserole. Repeat with the remaining 1 tablespoon of olive oil and the rest of the chicken pieces. 3. Pour off all but 3 tablespoons of the fat in the skillet and whisk in the flour; cook over moderate heat, whisking occasionally, until chestnut colored, about 4 minutes. Add the Enriched Chicken Stock and wine and bring to a boil, whisking. Pour the liquid over the chicken in the casserole. Tuck in the bouquet garni and bring to a simmer. Cover and cook over low heat until the chicken is cooked through, about 25 minutes for the breasts and 35 minutes for the drumsticks, thighs and wings. Transfer the chicken to a large platter as it is done; cover loosely with foil and keep warm. 4. Set half of the casserole over the heat and bring the sauce to a boil. Skim the fat from the side that isn't boiling and continue to boil until the sauce is reduced to about 2 cups and slightly thickened, about 15 minutes. Season with salt and pepper and keep warm. 5. Meanwhile, in the skillet, cook the bacon over moderate heat until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the fat into a glass measuring cup and wipe out the skillet. Add 1 tablespoon of the bacon fat to the skillet along with the mushrooms and cook over moderately high heat, stirring frequently, until softened and golden, about 7 minutes. Scatter the bacon and mushrooms over the chicken and serve right away, passing the sauce separately. Make Ahead: The recipe can be prepared through Step 4 and refrigerated overnight. Rewarm in the sauce. Serve with Steamed potatoes.

5 WHISKEY AND TRIPLE PORK BLACK BEAN CHILE Pair with Midnight s 2009 Syrah Nocturne 1 pound pork shoulder (butt) cut into 1-1 ½. chunks Vegetable oil (if pork is lean) 5 slices (1/2 lb.) thick-cut applewood smoked bacon, chopped 1 large onion 2 celery stalks, sliced 1 ½ cups dried black beans, cleaned of debris and rinsed (or use canned beans) 2 chopped canned chipotle chiles 1 ½ teaspoons ground cumin 1 qt. reduced-sodium chicken broth ¾ cup whiskey such as Jack Daniel s, divided 4 oz. Spanish smoked chorizo, quartered lengthwise and thinly sliced crosswise ½ cup coarsely chopped flat-leaf-parsley Crème fraiche or shredded jack cheese Chopped olives Preparation 1. Brown pork in a large pot over medium-high heat, turning occasionally, about 10 minutes, adding a little oil if pork is very lean. Transfer pork to a plate. Add bacon to pot and cook, stirring often, until browned but still soft, about 5 minutes. Spoon out fat and return 2 tbsp. to pot. Add onion and celery and cook, stirring often, until onion is translucent, about 5 minutes. 2. Return pork to pot and add beans, chipotles, cumin, broth, and 1/2 cup whiskey. Cover and bring to a boil over high heat, then reduce heat and simmer until beans and pork are tender, about 1 1/4 hours 3. Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley Herb roasted pork loin and potatoes Pair with Midnight s Gemini or Capriccio Italien 6 medium potatoes, 1(4 pound) boneless peeled and quartered pork loin roast 2 tablespoons olive oil 1 teaspoon dried thyme ½ teaspoon dried 1 teaspoon garlic thyme ½ teaspoon garlic 1 teaspoon onion 1 ½ teaspoons Salt and pepper to chopped fresh chives taste Salt and pepper to taste Preparation 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic, chives, salt, and pepper. 3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic, and onion. Sprinkle with salt and pepper. 4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing. 4. Ladle into bowls and top with crème fraîche and chives.