J O I N U S F O R T H I S UPCOMING WINE & FOOD EVENT S P R I N G B O T T LI N G N O W C O M P LE T E. - (save $2) - (save $4)

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1 J O I N U S F O R T H I S UPCOMING WINE & FOOD EVENT BAC K BY POPULAR DEM A N D ~ LAMB/BEEF BURG ER WEEKEND one - May 12th/13th - Mother s Day Weekend WEEKEND two - May 19/20th/21st - Victoria Day Weekend Mark your calendars and get ready to Sizzle With Syrah once again this May. Kacaba Vineyards will be pairing up with Chef Steve Del Col of Zooma Caters and dusting off the BBQ after a long winter. Savour Kacaba s award winner; the 2015 Reserve Syrah paired with Chef s Lamb & Beef slider topped with a sweet and tangy blueberry BBQ sauce, creamy brie and fresh arugula. IT'S BACK! $10 Food & Wine Match - FREE For Club Members & their guests S P R I N G B O T T LI N G N O W C O M P LE T E! " " # $ % $ & ' ( % ( % % ) * % ' ( "! + % $, % ( - ( - # $ % (. * " # / % / % ( * - (save $12) - (save $12) - (save $12) - (save $4) - (save $4) - (save $4) - (save $2) - (save $2) - (save $2) - (save $2) : ; 4 2 < 6 0 = A A B? C 6 : 7 D 1 E ; F 5 7 E G H I G 6 J 5 1 C **Reminder! Founders Club members receive FREE shipping on any additional orders.

2 2016 MERITAGE 5 6 G J D 2 6 ; h 4 F 0 i ; 1 h J B K j B > K A k? > l m 6 n : ; n i A C 1 ; 0 8 F 5 6 G J F 6 E h J h 4 F 0 i ; 1 h J B K j B > K A k B? l m i K o J = l C h 4 F 0 i J A j B > K A k B? l m F 0 < 7 4 i 3 2 < : ; 4 F n 4 i D 2 4 ; 5 8 p 6 C 4 2 : 5 6 ; 1 6 I F E n ; 0 4 ; 0 i o q r 7 The 2016 Meritage was blended in the finest of traditions known for producing some of the most celebrated and recognized Bordeaux-style wines; overall a smooth and complex wine. All Cabernet Franc, Cabernet Sauvignon and Merlot grapes were hand-harvested and hand-sorted to ensure only the ripest berries were included in this wine. The grapes were then gently destemmed and left intact as whole berries to begin open top fermentation in small batches. During fermentation, tanks were hand-plunged 2 to 3 times a day to further the extraction of colour and flavour. After fermentation, each varietal was separately pressed and transferred into a mixture of French (40%) and American (60%) oak barrels to complete malolactic fermentation and continue the aging process. After the individual wines were racked from the barrels, Winemaker John Tummon selected the blend of 50% Cabernet Franc / 25% Cabernet Sauvignon / 25% Merlot to be the best assemblage for Kacaba s traditional Bordeaux style wine. A robust blend with notes of vanilla, raspberry, plumb, mocha and baking spice on the nose. The palate explodes with bright fruit and is met with well-balanced tannins. Black licorice and tart cherry linger on the back end of the palate making the final sips a lasting memory to savour. Enjoy this wine on its own or match with beef tenderloin or anything bbq. Drink now or cellar up to MERITAGE REGULAR PRICE - $29.95 per bottle CLUB PRICE - $27.95 per bottle

3 IN THE CLASSROOM: BARRELS In modern day winemaking the use of barrels for ageing is commonplace and is even expected. The barrel however has not always been the vessel of choice for crafting fine wine. In Ancient Greece, Egypt, and Rome barrels either didn t exist or were reserved for other spirits or liquids; wine was generally stored in clay amphorae. These clay vessels were prone to cracking and breaking due to the delicate nature of the material; it was not until the Romans conquered Gaul (France) where it was the tradition to store beer in wooden barrels that the benefits were acknowledged and the transition was made. While some modern winemakers are revisiting the old methods for ageing wine in amphorae with interesting results, barrel ageing is now the mainstay in the crafting of quality wine. The barrel itself is a unique object; no 2 barrels are ever the same. Because of the materials used and the craftsmanship required barrels tend to have minor variations. To understand why this happens it is important to know all the parts of a barrel and the materials that are used to make them. A standard barrel is 225 liters and weighs 50kg empty and about 275kg when filled. A barrel is comprised of 2 circular heads, 6 to 8 hoops, and a selection of long wooden barrel staves. The barrel heads are the top and bottoms of the barrel which provide structure for the rest of the pieces. The barrel hoops are steel loops that can be located around the exterior of the barrel and which hold the barrel staves in place. Barrel staves are the wooden slats that form the bulk of the barrel. The barrel staves are all individually cut and shaped from wood that has been air dried and naturally seasoned. The sizes vary from piece to piece with the only real constant being how thick the wood is. Because of these variations, plus the grain patterns of the wood, every barrel must be very carefully crafted and assembled to make sure that there are no leaks and the barrel is formed properly without the use of glue or sealants. One of the larger staves will have a circular hole cut from its center to allow the barrel to be filled and emptied: this is called a bung hole. The stopper that fits in the hole is called a bung. The interior of the barrels we use for winemaking are also toasted over a fire which helps to seal the wood and to imbue additional flavor to the wine inside. Lightly toasted barrels tend to show more of the wood and resin character while heavily toasted barrels show more of a tar and smokey profile. At Kacaba we try to utilize medium toast barrels in our cellar to promote a good balance between woody and toasty character in the wine. To display and record all of this information, different marks and brands are used on the barrel heads by the cooperage. This is the part that usually ends up being observed by visitors to the winery. On the barrel head you might find information about the cooper (barrel maker), how the staves were treated, how heavily toasted the inside is, how long the staves were air dried and the barrels identification number. Take a look the next time you are in our cellar MERITAGE REGULAR PRICE - $29.95 per bottle CLUB PRICE - $27.95 per bottle

4 2016 MERITAGE & BRAISED LAMB SHANKS WITH PEAS, MINT & RHUBARB 1/4 cup extra-virgin olive oil 4 lamb shanks (5 pounds total) 1/2 teaspoon cinnamon Kosher salt Freshly ground black pepper 1 Spanish onion, halved and thinly sliced 1 celery rib, sliced 1/4 inch thick 4 garlic cloves, thinly sliced 3 tablespoons pure maple syrup 2 medium rhubarb stalks, sliced 3/4 inch thick 1 cup frozen peas, thawed 1/4 cup finely chopped mint Steamed rice, for serving Preheat the oven to 325. In a large enameled cast-iron casserole dish, heat the olive oil until shimmering. Rub each lamb shank with teaspoon of the cinnamon and season with salt and pepper. Add the lamb shanks to the casserole and cook over moderately high heat until browned on all sides, about 12 minutes. Transfer to a platter. Add the onion, celery and garlic to the casserole and cook over moderate heat, stirring occasionally, until the vegetables are softened and well browned, about 15 minutes. Stir in the maple syrup and 2 cups of water and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 3 hours, turning once, until the meat is very tender. Scatter the rhubarb and peas over the lamb in the casserole. Cover and braise for 15 minutes longer, until the rhubarb is tender. Transfer the lamb shanks to plates or a platter. Stir the mint into the vegetables and season with salt and pepper. Spoon the sauce and vegetables over the lamb and serve with steamed rice.

5 2016 MERITAGE & S U G A R S N A P P E A A N D C A R R O T S O B A N O O D L E S 6 ounces soba noodles 2 cups frozen edamame 3 cups sugar snap peas or snow peas 6 medium-sized carrots, peeled ½ cup chopped fresh cilantro ¼ cup sesame seeds ¼ cup soy sauce 2 tbsp extra-virgin olive oil 1 small lime, juiced 1 tbsp toasted sesame oil 1 tbsp honey or agave nectar 1 tblsp white miso 2 tsp freshly grated ginger 1 tsp sriracha VEGETARIAN FRIENDLY RECIPE To prepare the vegetables: Use a chef s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.