Strong. Napa Valley. The 2017 Vintage at Inglenook, Rutherford, Napa Valley. From the Winemakers. The Weather. Notable 2017 Inglenook harvest facts

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Regina Wells
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1 January 2018

2 Napa Valley Strong From the Winemakers The 2017 Vintage at Inglenook, Rutherford, Napa Valley The spate of recent wildfires that spread aggressively throughout Northern California will go on record as being one of the most destructive natural disasters in the state s history. Fed by dry air and high-velocity winds sometimes reaching up to 60 miles per hour the wine country fires destroyed almost 400 square miles of land and leveled nearly 10,000 structures. Because the fires began fairly late on the night of October 8, many residents were already asleep, and the speed with which the fires arrived left them only minutes to gather essential belongings and escape the path of the racing blaze. Local and regional firefighters stood side-by-side with those who came from other states, intuiting how the fire would move and employing an assortment of techniques, such as setting backfires and using fire retardants, to redirect the flames or quell them altogether. [See Inglenook s interview with John Sorensen, St. Helena s Fire Chief, on pages 6-7.] Within about two weeks, the majority of fires were largely contained. Relief efforts to help thousands of displaced residents were initiated at the start of the fires. In Napa Valley, the Napa Valley Community Foundation quickly mobilized its Disaster Relief Fund which distributes immediate response grants to local nonprofit agencies providing such services as medical care, meals, counseling, and temporary shelter. Inglenook joined those efforts by offering promotional sales and dedicating a generous percentage of the proceeds to the Relief Fund. While the fires came dangerously close to some buildings here at Inglenook, we were extremely fortunate in being spared any damage. The principals who oversee our winemaking team Director of Winemaking, Philippe Bascaules; Vineyard Manager, Enrique Herrero; and Associate Winemaker Chris Phelps reported that harvest had been completed prior to the fires and the 2017 vintage remains unscathed. Inglenook extends its heartfelt wishes and continued support to the individuals, families, and businesses impacted by October s wildfires. At this time of traditional fresh starts, we would ask members of the Heritage Society to please consider making a donation to the Disaster Relief Fund of the Napa Valley Community Foundation (at purchasing wine and other merchandise from area wineries, or combining pleasure with generosity by planning your next vacation to Napa Valley. From all of us at Inglenook, a safe and most happy New Year! Blaise Taddune Heritage Society The Weather Rainfall in winter and spring, at nearly 50 inches, was very generous. Budbreak was 10 days earlier than 2016, on average, which allowed us to correctly predict an early 2017 harvest. Temperatures were normal throughout the growing season, with the exception of three discrete periods of intense heat (mid-june, end of August, 2nd week of September) with temperatures in excess of 100 degrees. The use of shadecloth and well-timed irrigation helped us to mitigate the impact of these elevated temperatures. Notable 2017 Inglenook harvest facts n Sauvignon Blanc harvest began August 17th n First red grapes, Merlot from the Cohn vineyard, arrived on August 31st n First Cabernet Sauvignon harvested was from our Cohn Peninsula block on September 2nd n The bulk of harvesting took place from September 4th to 29th, at an average rate of 20 tons per day The Impact of the 2017 Wildfires Incredibly strong winds on the night of October 8th, quickly spread wildfires that began at three different points on the hillsides of Napa and Sonoma Valleys. Fortunately for Inglenook, harvest had already been completed. The combined factors of (1) maturity at Inglenook that is generally early, (2) the practice of early pruning, and (3) weather conditions in 2017 were all factors that allowed Inglenook to emerge unscathed from the risk of smoke taint. The Wines Having observed with the first 2017 red wine lots that extraction of color and tannin, while of superb quality, was very rapid, the Inglenook winemaking team shortened the typical length of maceration (time on skins, from tank fill to draining of the new wine) to 12 days, from the typical length of 21 days in an average year. This decision allowed us to preserve freshness and balance, while avoiding overextraction, which would have resulted in wines that were clumsy and too astringent. The result is wines with rich, dark, fully-developed flavor profiles, without excessive tannin. Additionally, the relatively early harvest ensured that the wines retained elegance at moderate alcohol levels. Chris Phelps Associate Winemaker Contents Letter to our Members page 2 About: 2011 Rubicon page 3 About: 2012 Cabernet Sauvignon page 4 About: 2014 Bancaneaux page 5 Interview with John Sorensen page Heritage Society Schedule of Events and Shipments back cover

2011 Rubicon History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating worldclass wines equal to those that founder Gustave

Rubicon, the estate s flagship wine since 1978, is produced from the best estate grown fruit, including the historic Gustave Niebaum Cabernet Sauvignon selection, which was first planted on the

3 2011 Rubicon History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating worldclass wines equal to those that founder Gustave Niebaum and his grandnephew John Daniel Jr. made for decades. Rubicon, the estate s flagship wine since 1978, is produced from the best estate grown fruit, including the historic Gustave Niebaum Cabernet Sauvignon selection, which was first planted on the property in the 1880s. Vintage By all accounts, 2011 was a difficult vintage. Chilly spring temperatures and heavy rains delayed bud break, and crops were reduced significantly on account of the weather. The rains were also responsible for the lower alcohol-level this vintage. But, there was a silver lining: having less fruit intensified flavor concentration and phenolics in the grape clusters that remained. This year s Rubicon is showing very complex aromas and a well-balanced flavor profile, which speaks to the estate s ability to produce a quality wine despite what others would normally consider a bad vintage. Winemaking Notes Over the last few years, we ve continued to refine the methods we use in crafting Rubicon, in order to create the most elegant wine possible. We re more discerning about the selections that go into Rubicon, even though we had less fruit to work with this vintage. We also purchased a new de-stemmer, which treats the fruit more gently and causes less oxidation. This results in better aromatic expression, allowing the fruit to show off its pure character. Likewise, we ve improved our fermentation techniques to prevent over-extraction. Now, rather than using pump overs at scheduled intervals, we evaluate each individual block and consider which ones would benefit from development to optimize the proper balance and structure of the wine. This vintage was aged in 80% new oak barrels for 18 months before it was bottled. Tasting Notes Our most recent tasting of the 2011 Rubicon revealed a complex nose that includes notes of graphite, dark red currants, and a floral potpourri of dried rose petals with hints of allspice. This wine demonstrates a refined richness, yet its intensity does not weigh down the palate. The flavors exude a freshness, complemented by nice acidity. Impressions of juicy dark cherries, tobacco, and currants are most prevalent, while notes of spices, tea leaves, and an intriguing earthy quality create a more rugged wine that is very expressive of its unique terroir. The wine s essence is further enhanced by fine-grained tannins, which support an elegant structure and refined finish that boasts deep aromatic notes of espresso. Appellation: Blend: Vineyard: Rutherford, CA 90% Cabernet Sauvignon, 10 % Petit Verdot Cask, Walnut 94/96, Gio, Upper Garden, Creek, Gate Case Production: Alcohol: 3,500 cases 13.9% Release Date: September 2014 page 3

2012 Cabernet Sauvignon History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating world-class wines equal to those founder

Inglenook CASK wines, which were originally produced between 1934 and 1964, have been judged by critics to be among the best Cabernets ever made.

4 2012 Cabernet Sauvignon History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating world-class wines equal to those founder Gustave Niebaum and his grandnephew John Daniel Jr. made for decades. Inglenook CASK wines, which were originally produced between 1934 and 1964, have been judged by critics to be among the best Cabernets ever made. Since 1995, the Coppola family has produced a new era of CASK wines that are crafted in the same spirit as those made more than half a century ago. The Vintage 2012 was one of the best vintages in recent history because of near perfect climate conditions. The entire season was marked by moderate temperatures, which lasted through September and October. Having no heat spikes or rain to contend with in the fall allowed the fruit to hang on the vines longer, giving the grapes better concentration and ripeness as well as more textural dimension and flavor complexity. Winemaking Notes Over the last few years, we ve perfected our already refined winemaking methods, using smaller trays during harvest, a gentler destemmer that minimizes oxidation, and applying greater scrutiny during the fermentation process by evaluating individual blocks of fruit daily to optimize pump overs. These methods have greatly enhanced the quality of the 2012 vintage. Tasting Notes On the nose, black cherries, strawberries, and raspberries create a rich perfume that s enlivened by notes of violets and baking spices. There s an exceptional balance of ripeness, not overdone or underdone, enhanced by moderate acidity, even development on the palate, and impressions of blueberry cream and black raspberries. This wine is meaty. Supple, long lasting tannins frame richly textured flavors that linger on the finish. Appellation: Rutherford, CA Blend: Vineyard: Alcohol: 85% Cabernet Sauvignon; 12% Cabernet Franc; 3% Merlot Cohn, Red Barn, Chateau 14.5% Barrel Regimen: 90% French oak; 10% American oak; 35% new oak page 4

2014 Blancaneaux About the Wine Blancaneaux, a white Rhone-style blend of estate-grown Roussanne, Marsanne, and Viognier, was created in 1999 as the partner to Rubicon, Inglenook s premier red wine.

John, all three varietals come from vines that are more than ten years old and now showing signs of maturity by revealing more profuse aromatics, richer textures, and complex flavors.

5 2014 Blancaneaux About the Wine Blancaneaux, a white Rhone-style blend of estate-grown Roussanne, Marsanne, and Viognier, was created in 1999 as the partner to Rubicon, Inglenook s premier red wine. Produced in extremely limited quantities from the 6.5 acres of white grapes grown on the property at the base of Mt. St. John, all three varietals come from vines that are more than ten years old and now showing signs of maturity by revealing more profuse aromatics, richer textures, and complex flavors. Marsanne and Roussanne contribute body and minerality, while our Viognier brings an intense bouquet of tropical fruit and spices. Vintage In spite of a sizeable earthquake during the summer and the challenges associated with California s ongoing drought, 2014 was an outstanding season that delivered fruit of such high quality that the vintage may be judged more superior to the impressive vintage that preceded it. Winter was drier than normal, but we received more rain than in The growing season was consistently warm, yet never excessively hot, and our fruit achieved excellent concentration because there was less vine vigor than the year before. Veraison came early as did harvest once again. We began picking white grapes in August, even earlier than the year before, and were extremely attentive to the vines, harvesting grapes at precisely the right moment to ensure the fruit retained its vibrant natural acidity. The resulting fruit demonstrated rich, luscious flavors offset by crisp acidity and intense aromatics. Winemaking Notes Our Blancaneaux grapes are harvested by hand early morning in order to preserve the fruit s natural acidity and delicate fragrance. A high percentage of the first pressed juice was used in the blend, which we fermented cold in small stainless steel vessels to retain the full complement of fruit. Because Blancaneaux is not aged in wood, fermentation was followed by sur lie aging to develop the wine s rich, creamy palate. Our vines have gained maturity over the years. The fruit they bear creates a more complex wine now, showing beautiful textures and palate density along with a range of flavor nuances. We are proud of its pedigree and elegant character. Tasting Notes Our 2014 Blancaneaux is extremely expressive. This year s blend is made up of more than 50% Viognier, which creates a heightened fragrance of exotic flavors that include pineapples and white peaches. Round in the mouth and almost bold in its delivery of aromatics, the wine exhibits a freshness from the ideal balance of natural acidity. Enjoy impressions of Meyer lemon, papaya, and tropical fruits along with a hint of minerality from the Roussanne and Marsanne. Appellation: Blend: Vineyard: Alcohol: Regimen: Release Date: Rutherford, CA 56% Viognier, 22% Roussanne, 22% Marsanne Saddle, Apple 13.5% 100% Stainless February 2016 page 5

From the Heart of Wine Country Our Hearts are Filled with Gratitude and Appreciation Inglenook and the Coppola family would like to thank the brave firefighters who worked vigorously to protect

We wish to thank the following crews who worked tirelessly from the Inglenook estate which served as a command center.

6 From the Heart of Wine Country Our Hearts are Filled with Gratitude and Appreciation Inglenook and the Coppola family would like to thank the brave firefighters who worked vigorously to protect Inglenook, our neighbors and the surrounding area affected by the wildfires. We are humbled by the outpouring of support from firefighters both near and far. We wish to thank the following crews who worked tirelessly from the Inglenook estate which served as a command center. Our hearts are also filled with gratitude for the many others who fought to stop the wildfires. Cal Fire, City of Alhambra, City of Arcadia, Butte County, City of Carlsbad, City of Clovis, Department of Forestry, El Dorado County, Idaho Fire Team, Kern County, Kings County, La Cima Dept. of Corrections, City of Linda, City of Marysville, Montana Fire Team, City of Monterey Park, City of Mountain View, Napa Fire Department, City of Oakland, Olivehurst, Pauma Band of Luiseno Indians, Riverside County, Rutherford Fire Department, City of San Gabriel, City of Santa Fe, NM, City of South Pasadena, St. Helena Fire Department, Tulare County, City of Vacaville, City of Vista, Yountville Fire Department We sat down and spoke to St. Helena s Fire Chief, John Sorensen. St. Helena is the town closest to Inglenook, and John was on the front lines at the estate, coordinating efforts and keeping the Coppolas informed about the progress of the fire. We were very fortunate that John knows the property well, and was able to direct many of the firefighting efforts here. Q: Tell us about the fire that threatened the Inglenook estate, and how it developed coming over the mountains from Sonoma? JS: It was six fires turned into four fires that burned together, and then it turned into one big fire, called the Nuns Fire. It came mostly from Sonoma County, and came over Mt. St. John behind the estate, and down Bear Creek Canyon. The fire did most of its damage on the other side of the mountains, and when it did come over, the fire did what s called backing : it started backing down the hill, about a hundred yards a day, which is a slow-moving fire. To give you a comparison, the fire in Santa Rosa moved at a speed of a hundred yards in three seconds. Q: What were some of the difficulties in fighting the fire once it came over the mountain toward Inglenook?

We saw the fire beginning to approach here and it took a week for the crews to be able to break away from those areas and come here.

7 JS: The main problem at the beginning, when the fires started coming down the mountain and canyon here, was a lack of resources. The principal fire units were based in the most critical residential areas, in Santa Rosa, Atlas Peak, and near Calistoga. We saw the fire beginning to approach here and it took a week for the crews to be able to break away from those areas and come here. And the terrain behind Inglenook is very rugged, there are very deep canyons. The fire units couldn t get across the canyons. Q: What methods were used to fight the fire encroaching on Inglenook? JS: There were a number of helicopters dropping retardant and water, but the primary method was what is called indirect firefighting. They used bulldozers and crews to fire-out, meaning they set backfires, or controlled burns. Instead of letting the fire come down to a structure, they went in there and fired it out in-between so they were in control, not letting the fire progress. They did it at night when the wind was coming down slowly, and they worked from the top down. Q: How many backfires were set here? JS: Multiple. The controlled burns are the main reason that the fire didn t proceed further. So it was mostly not putting out the fire per se, but stopping it from progressing. If you control it, put in those bulldozer lines, then once you fire it off, it s done. There s no more fuel to burn. Another major factor that helped was that the strong winds that were predicted didn t materialize. We were told that there would be mile an hour winds out of the southwest, which was lined up very badly for Inglenook. And they didn t happen. Q: There were crews from over 30 different fire departments based here at Inglenook. What was it like working with so many crews from all over the state, and other states as well? JS: We do that to some extent on a regular basis; in the summers we re hired by the state to go out and help other fire departments, and they help us in return. It s mutual aid where there s no questions asked, if you need something for x-amount of time, an engine to come to Rutherford, or down to Vallejo, there s no cost. Of course in this case it was on a massive scale none of us had experienced before. Q: When you work with so many different departments, is there a controlling person or group that tells each fire unit where to go and what to do? JS: Cal Fire has an ICS, Incident Command System. It s like a pyramid starting at the top with the Incident Commander, the operations, and it branches out all the way down to the firefighters and support. Cal Fire, in my opinion, is the best in the world when it comes to fighting wildfires. Q: What were the features of the Inglenook estate that helped the fire to be stopped before it got down to the valley floor? JS: Number one is that Inglenook was built on the west side of the Valley, the eastern aspect. Prime protected landscape, and there s much more water on this side, so greener vegetation. Back in the 1800s, all of these old buildings were situated and built knowing that fire was a danger. When they wanted to build something, they really had to think about it. And I m sure that they would know, Oh, don t build a house there, that burns every five years. They couldn t fight fire like we can now, so they would really have to take that into consideration. Q: Will we be seeing a lot more wildlife coming here from the burned areas? JS: Most definitely. They ll be coming down for grass, water, and shelter. On the other side of the mountains where the fire raced up, their habitat is gone. The vegetation is gone, for the most part. All of the animals, the deer, the wild boar, squirrels, birds, were run out of Sonoma County and they re coming over here. Fire in nature is a natural, good thing. We will see an explosion of wildlife on the mountain. page 7

2018 Heritage Society Event Calendar Crab Feed Luncheon Saturday, January 20, 12:00-2:00pm Rubicon Dinner Saturday, March 3, 6:30-11:00pm RC Reserve Syrah Dinner Saturday, April 21, 6:00-9:00pm

8 2018 Heritage Society Event Calendar Crab Feed Luncheon Saturday, January 20, 12:00-2:00pm Rubicon Dinner Saturday, March 3, 6:30-11:00pm RC Reserve Syrah Dinner Saturday, April 21, 6:00-9:00pm Experience in Italy Palazzo Margherita May 9 to 14 Blancaneaux Brunch Saturday, May 12, 10:30-1:00pm Luxurious Mediterranean Cruise May 16 to 28 Rubicon Futures Event Saturday, June 16, 11:00-1:00pm Lobster Feed Luncheon Saturday, July 21, 12:00-2:00pm Harvest Party Rubicon Release Saturday, September 22, 7:00-10:00pm Edizione Pennino Zinfandel Dinner Saturday, November 10, 6:00-9:00pm Holiday Open House Sunday, December 9, 5:00-7:00 pm 2018 Rubicon Shipment Schedule January One bottle of 2011 Rubicon One bottle of 2012 Cabernet Sauvignon One bottle of 2014 Blancaneaux Shipped on Monday, January 22 March Two bottles of 2015 RC Reserve Syrah Two bottles of 2015 Edizione Pennino Zinfandel Two bottles of Cabernet Sauvignon Ships on Monday, March 12 May Four bottles of 2015 Cabernet Sauvignon One bottle of 2014 Edizione Pennino Zinfandel One bottle of 2016 Sauvignon Blanc Ships on Monday, May 7 September Two bottles of 2015 Rubicon Ships on Monday, September 24 November Four bottles of Cabernet Sauvignon Two bottles of 2016 Edizione Pennino Zinfandel Ships on Monday, November 5 Changes to your membership can be made online at Phone: HeritageSociety@Inglenook.com All trademarks used herein are the exclusive property of Niebaum-Coppola Estate Winery, L.P Inglenook

november 2014 rubicon member shipment

november 2014 rubicon member shipment Dear Rubicon Member, We wish you and your loved ones a merry holiday season! We d like to take this moment to thank you for your patronage and support as we close out the year. Harvest is now behind us