APPELLATION SOCIETY \ COLLECTORS CLUB

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1 APPELLATION SOCIETY \ COLLECTORS CLUB SEPTEMBER 2016

GREETINGS, CLUB MEMBERS Harvest is just getting underway at Pine Ridge and we have high hopes for 2016.

2 GREETINGS, CLUB MEMBERS Harvest is just getting underway at Pine Ridge and we have high hopes for We had good winter rains, the crop size looks normal and the growing season has been relatively even. A few heat spikes here and there, but also a lot of clear, sunny days in the 70 s and 80 s. Good weather for people, good weather for grapes! Your September club selection includes a wonderful triumvirate of red wines. The 2014 Contemplate is the first 2014 we ve released, a stunning blend of Cabernet Franc and Cabernet Sauvignon from our vineyards in Oakville. The 2013 Howell Mountain and Stags Leap District Cabernets, wines from a spectacular vintage, were aged in barrel 8 months longer than their predecessors. These are powerful wines with bold flavors and structures, and we instituted the longer aging program to give the wines components more time to coalesce, in both barrel and in bottle. We re happy with the results, and think you ll appreciate the difference. And, for those of you that choose to enjoy rather than cellar, we suggest decanting these young wines. Michael Beaulac, GM and Winemaker THE WINE ENTHUSIAST A C C O L A D E S 2013 NAPA VALLEY CABERNET SAUVIGNON 91 POINTS A dark, rich color imparts a hearty feel to this wine, which features velvety tannins around integrated oak. Concentrated, yet finessed, it sparks in cedar, dried herb and blackberry-infused chocolate. Available only in magnum size (1.5L) ROBERT PARKER'S THE WINE ADVOCATE 2013 HOWELL MOUNTAIN CABERNET SAUVIGNON (BARREL SAMPLE) POINTS The 2013 Cabernet Sauvignon Howell Mountain has a firm tannic structure, more mulberry and dark raspberry fruit. It is a masculine style with a big framework that will beg for patience when it's released. Give this 4-5 years and drink it over the following years STAGS LEAP CABERNET SAUVIGNON (BARREL SAMPLE) POINTS The delicious 2013 Cabernet Sauvignon Stags Leap...shows wonderfully sweet tannins, beautiful floral blueberry and blackcurrant fruit, gorgeous texture, an opulent medium to full-bodied mouthfeel, terrific purity and length. It,s going to be a winner and can be drunk young, or cellared for 20 or more years.

VINEYARD UPDATE We re in the beginning stages of harvest and the vineyard team and I are night owls once again.

We usually finish each morning by 7:00 am with the aim to get the fruit to the winery no later than 9:00 am.

Gustavo Aviña, Vineyard Manager CELLAR UPDATE We re pleased to welcome two interns from Europe this harvest: Rebecca Martini from Italy and Jesus Langa from

Rebecca s family is from Verona and owns a small vineyard in Valpolicella; she s anxious to get experience in California before trying her hand back at home.

experience by learning more about winemaking. We re excited to have them with us!

3 VINEYARD UPDATE We re in the beginning stages of harvest and the vineyard team and I are night owls once again. At Pine Ridge, all of our harvesting is done at night and by hand one cluster at a time. We usually finish each morning by 7:00 am with the aim to get the fruit to the winery no later than 9:00 am. This way the grapes stay nice and cool, which retains the fruit s intensity and acidity. My team and I don t mind we like to keep cool too! Gustavo Aviña, Vineyard Manager CELLAR UPDATE We re pleased to welcome two interns from Europe this harvest: Rebecca Martini from Italy and Jesus Langa from Spain. Rebecca s family is from Verona and owns a small vineyard in Valpolicella; she s anxious to get experience in California before trying her hand back at home. Jesus has an agriculture/viticulture background he studied at University of Minnesota before finishing his degree in Madrid and wants to round out his experience by learning more about winemaking. We re excited to have them with us! Michael Conversano, Assistant Winemaker WINEMAKING UPDATE In addition to our foreign interns, Rebecca and Jesus, we have eight other people joining us for the 2016 harvest. I m pleased about the team we ve assembled - some are new to Pine Ridge and some are returning, so we have a good mix of fresh, eager faces and experienced know-how. With 65 tanks (700 tons of fruit) to deal with and harvest days that run from 7:00 am to around 2:00 or 3:00 am, we appreciate all the help we can get! Michael Beaulac, Winemaker, General Manager ( 800)

APPELLATION SOCIETY WINE SELECTIONS EARLY, EVEN AND EXCELLENT IS BEING USED TO DESCRIBE THE 2013 HARVEST WINES.

2013 Stags Leap District Cabernet Sauvignon, Napa Valley $125 Member Price: $100 Alluring aromas of ripe black cherry, red raspberry and rich dark plum with layers of cocoa powder, cassis and black

Lush and silky, with bright flavors of strawberry preserves and red currant with touches of creamy vanilla toast, dried sage leaf and maple-brown sugar which are supported by smooth, velvety tannins.

4 APPELLATION SOCIETY WINE SELECTIONS EARLY, EVEN AND EXCELLENT IS BEING USED TO DESCRIBE THE 2013 HARVEST WINES. A SEAMLESS YEAR OF STEADY WEATHER AND OPTIMAL RIPENING BROUGHT IN ABOVE AVERAGE YIELDS AND EXCELLENT QUALITY FINE WINE GRAPES Stags Leap District Cabernet Sauvignon, Napa Valley $125 Member Price: $100 Alluring aromas of ripe black cherry, red raspberry and rich dark plum with layers of cocoa powder, cassis and black licorice. Lush and silky, with bright flavors of strawberry preserves and red currant with touches of creamy vanilla toast, dried sage leaf and maple-brown sugar which are supported by smooth, velvety tannins. Pair with a meaty dish, such as roasted lamb loin or La Tur, a soft Italian cheese made from cow s, goat s and sheep s milk. VARIETAL: 100% Cabernet Sauvignon APPELLATION: Stags Leap District ALCOHOL: 14.9% BARRELS: 100% new French oak, 26 months AGING POTENTIAL: 7-12 years 2013 Howell Mountain Cabernet Sauvignon, Napa Valley $125 Member Price: $100 An intense bouquet of ripe black plum, red cherry and cassis with hints of black pepper, clove and fresh spearmint and velvety, bold flavors of ripe black cherry, red raspberry and dark plum. Bright minerality and notes of brown sugar, baking chocolate and dried plum unwaveringly linger. Pair with an uncomplicated dish such as pepper-crusted filet mignon or this month s recipe stuffed cabbage. Or try Tomme de Savoie, a nutty, semi-soft cow s milk cheese from France. VARIETAL: 100% Cabernet Sauvignon APPELLATION: Howell Mountain ALCOHOL: 14.7% BARRELS: 90% new French oak, 26 months AGING POTENTIAL: years 2014 Contemplate Red Wine, Napa Valley $75 Member Price: $60 A delightful nose of black cherry, dark currant and bramble berry, with tones of sweet cedar, charred oak and faint vanilla bean. Intriguing flavors of briary blackberry, lavender, white pepper and dark chocolate endure on the palate long into the finish. Pair with a sweet yet savory meal such as duck confit with sour cherry sauce or pizza with grilled sausages and figs. Or try Camembert, a soft and earthy cow s milk cheese from the Normandy region of France. VARIETAL: 60% Cabernet Franc, 40% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 50% new French oak, 18 months AGING POTENTIAL: 8-10 years METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

2006 FORTIS Cabernet Sauvignon, Napa Valley $225 Member Price: $180 This wine leads with scents of dark chocolate covered espresso beans and crushed black plum which mingles with hints of tomato leaf

5 COLLECTORS CLUB WINE SELECTIONS IN ADDITION TO 3 PRE-RELEASE WINES, COLLECTORS CLUB MEMBERS RECEIVE 3 LIBRARY WINES. BEFORE SERVING, PLEASE 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 $225 Member Price: $180 This wine leads with scents of dark chocolate covered espresso beans and crushed black plum which mingles with hints of tomato leaf and dried cranberry. Rich and opulent, the entry is followed by bursts of fresh blackberry and red currant, enhanced by hints of lavender, dried herbs and toasted almond that linger into the smooth finish, supported by vibrant acidity and firm tannins. Pair with thyme roasted rib-eye steak with Béarnaise sauce. VARIETAL: 97% Cabernet Sauvignon, 2% Malbec, 1% Merlot APPELLATION: Napa Valley ALCOHOL: 13.9% BARRELS: 75% new French oak, 14 months AGING POTENTIAL: Enjoy now 2008 Stags Leap District Cabernet Sauvignon, Napa Valley $160 Member Price: $128 An alluring bouquet of red licorice, crushed red plum and ripe raspberry gives way to touches of briar, toasted vanilla and cedar box. The palate is supple and intense with round notes of sweet red currant, plum tart and blackberry preserves that swirl into flavors of caramel and caramelized brown sugar. Supported by chewy wood tannins and a bright acidity through the long finish, pair with roasted duck breast with plum jus. VARIETAL: 91% Cabernet Sauvignon, 8% Petit Verdot, 1% Merlot APPELLATION: Stags Leap District ALCOHOL: 14.7% BARRELS: 55% new French oak, 18 months AGING POTENTIAL: Enjoy now 2008 Carneros Merlot, Napa Valley $65 Member Price: $52 This wine entices the nose with notes of violet potpourri, hyacinth and dried sage that play with nuances of salted black licorice, star anise and savory umami. Vibrant and rich, the bold entry entices the palate with boysenberry juice, dark plum and sweet black cherry, intermingling with hints of roasted coffee beans, cherry cola and fresh herbs that linger throughout the smooth, long finish. Pair with grilled salmon with a strawberry balsamic reduction. VARIETAL: 84% Merlot, 10% Cabernet Franc, 6% Malbec APPELLATION: Carneros ALCOHOL: 14.1% BARRELS: 30% new French oak, 16 months AGING POTENTIAL: Enjoy now ( 800)

6 Beneath the Surface: The Caves at Pine Ridge Cabernet ages in French oak barrels inside the caves at Pine Ridge. When you enter our cave, the unique, earthy aromas of the cave itself along with the fragrant barrels of aging wine lend a special serenity, says Nancy Santiago, Pine Ridge Vineyards wine club manager, who has hosted many events in the winery s cave system. There s a sense of timelessness, mystery, and with the ambient lighting, even romance. The world seems to stop and your only measure of time is the age of barreled wine. Underground caves for storing wine have been around nearly as long as wine itself. In Roman times, wine jugs were placed in catacombs for safekeeping. Centuries-old limestone caves can be found all over France, and in Napa Valley, there are several caves that date back to the late 1800s. Pine Ridge s caves were built during a new wave of subterranean construction that began in the 1980s and continues to this day. Built in three phases, our 34,000 square feet of caves took twelve years to complete, from 1988 to 2002 and today hold approximately 3,500 barrels of red wine. The cool thing about our caves (no pun intended) is that they are built into solid rock, says General Manager and Winemaker Michael Beaulac. In other words, they don t need any reinforcement such as rebar or steel to be completely secure. To prevent loose dirt and small pebbles from falling onto the barrels, the cellar crew and visiting guests, the cave walls and ceiling are sprayed with a type of concrete called shotcrete, but the integrity of the structure comes from the solidity of the earth itself. Of course digging into solid rock is no small feat. It takes a machine called a roadheader, which was initially developed to build coal mines. The roadheader is a large, spiked, fearsome-looking contraption Michael describes it as a weird fish with a spinning mouth that bores through the earth at a rate of two to fifteen feet a day. As it moves along, the excavated material is moved to the back of the roadheader and removed from the cave. No wonder it took twelve years to build these caves, says Michael, who explains that Pine METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

A Roadheader is used to bore through the hillside. Ridge s cave system consists of seven bore holes, or tunnels, that connect at the middle. Picture a hand with seven fingers.

As the Romans recognized thousands of years ago, caves provide an ideal environment for storing wine.

The only time we use any cooling is when we wash the barrels as the hot water warms up the air a bit. Michael does note that working with barrels in a cave setting vs.

Nothing is automated, we do everything by hand, he says. Even so, he acknowledges there s a certain PHOTO PROVIDED BY GLEN RAGSDALE UNDERGROUND ASSOCIATES. romance to working in the caves.

7 A Roadheader is used to bore through the hillside. Ridge s cave system consists of seven bore holes, or tunnels, that connect at the middle. Picture a hand with seven fingers. The Cabernet Caves, where we hold tastings, dinners and special events, is at the deepest part of the cave system, situated 130 feet underground and 300 feet into the hillside. As the Romans recognized thousands of years ago, caves provide an ideal environment for storing wine. Like basements, they are naturally humid and maintain cool temperatures yearround; both are ideal for the slow aging of wine in barrel, or bottle for that matter. Our caves are always about 62 F. The only time we use any cooling is when we wash the barrels as the hot water warms up the air a bit. Michael does note that working with barrels in a cave setting vs. a regular building can be more labor-intensive. With foot ceilings, barrels are stacked two and sometimes three high, and must be moved with a pallet jack in order to work with each one. Nothing is automated, we do everything by hand, he says. Even so, he acknowledges there s a certain PHOTO PROVIDED BY GLEN RAGSDALE UNDERGROUND ASSOCIATES. romance to working in the caves. It feels special in the cave, and fun to watch the tour groups come through and see the cave through their eyes. On hot summer days, there s no place better to be. The cave entrance is excavated. A Roadheader bores through solid rock at two to fifteen feet a day. The tunnel is formed as the excavation goes deeper into the hillside. PHOTO PROVIDED BY GLEN RAGSDALE UNDERGROUND ASSOCIATES. PHOTO PROVIDED BY GLEN RAGSDALE UNDERGROUND ASSOCIATES. PHOTO PROVIDED BY GLEN RAGSDALE UNDERGROUND ASSOCIATES. ( 800)

EXCITING NEWS! We are so pleased to introduce a new addition to the Crimson Wine Group family - Seven Hills Winery.

A fourth generation farmer who worked alongside his father to plant the original vines of Seven Hills Vineyard, Founder and Winemaker Casey McClellan has guided Seven Hills Winery in developing a

It was critical to our family to transition Seven Hills Winery into the right hands, and Crimson s commitment to producing quality wines from the best-of-class vineyards and wine estates is well

8 EXCITING NEWS! We are so pleased to introduce a new addition to the Crimson Wine Group family - Seven Hills Winery. Located in Walla Walla, Washington, Seven Hills Winery is one of the region s oldest and most respected wineries. A fourth generation farmer who worked alongside his father to plant the original vines of Seven Hills Vineyard, Founder and Winemaker Casey McClellan has guided Seven Hills Winery in developing a graceful and balanced portfolio of vineyard designate Bordeaux-style wines. Joining the Crimson portfolio is an exciting and logical next step, said Casey McClellan. It was critical to our family to transition Seven Hills Winery into the right hands, and Crimson s commitment to producing quality wines from the best-of-class vineyards and wine estates is well aligned with our philosophy. We are confident Crimson will preserve the integrity of what my family has built over the years, while providing the resources to take our wines to the next level. Crawford building, which is listed on the National Register of Historic Places. Contact wineclub@pineridgewine.com to book your visit to Seven Hills and enjoy sister-winery benefits of complimentary tastings for 4 and 15% off day-of-visit wine purchases. In addition to its pioneering role in Walla Walla Valley winemaking, Seven Hills Winery explored the promise of another great Northwest appellation, Red Mountain. Seven Hills Winery partners with renowned vineyards of both appellations, sourcing fruit from the same old-vine blocks and rows year after year. With restrained oak, bright acidity and pure varietal flavors, the wines reflects decades of careful study, offering revealing and nuanced narratives of the Pacific Northwest. Seven Hills Winery and tasting room are located in downtown Walla Walla in the Whitehouse METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

New Faces & Trading Places Introducing our Wine Club department staff, including two new faces.

Nancy Santiago Wine Club Manager Hailie Billings, who has worked as a Concierge in the Tasting Room since the fall of last year, is now one of two Wine Club Associates working in the Wine Club

The wine industry fascinates me and I am eager to pursue my education in Wine Business.

9 New Faces & Trading Places Introducing our Wine Club department staff, including two new faces. Our continuing goal to provide excellent customer service is foremost, and I am sure our new team is up for the challenge! Nancy Santiago Wine Club Manager Hailie Billings, who has worked as a Concierge in the Tasting Room since the fall of last year, is now one of two Wine Club Associates working in the Wine Club Department. From Asheville, North Carolina, where she lived until moving to Napa, Hailie s path began as a nursing student before her recent travels to France caused her switch in major. The wine industry fascinates me and I am eager to pursue my education in Wine Business. As for her new position, As a concierge, I enjoyed meeting people and proud to introduce new visitors to Pine Ridge Vineyards wines. I will miss the daily face-to-face interaction, but will now be able to focus one-on-one with club members, making sure they know how much they are appreciated. Our second Wine Club Associate, Mary Pisor, is a California native with 25 years in the Napa Valley. Her education and experience is too broad to list, but includes a judge for the Home Winemakers Classic, the author of A Short History of Zinfandel, voted Top Woman Winemaker by Women for Winesense, a white wine production lecturer at UC Davis, certification in Viticulture & Winery Technology (President s List) and also part of the Napa County Sheriff s Citizen Academy. After raising 2 grown daughters, Mary wants to round out her career by focusing on the direct-to-consumer side of the wine industry and providing education to our wine members who want to know more of the many facets and intricacies of fine wines. Congratulations to Christine Kyle, who has been promoted from Wine Club Coordinator to Assistant Wine Club Manager. Christine has been with Pine Ridge for approximately 8 years and has worn many hats at the winery (literally...she loves hats!), with the last 6 years in the Wine Club. Throughout the years, many club members have gotten to know Christine and seek her out during club events. Her friendly smile and positive demeanor sets her apart and it is that high standard we aim to maintain. Outside of work, she has been known to enjoy a good IPA beer and will try anything food related at least once. ( 800)

Stuffed Cabbage A PAIRING FOR PINE RIDGE VINEYARDS 2013 HOWELL MOUNTAIN CABERNET SAUVIGNON SERVES 6 THE SAVORY INGREDIENTS OF THE STUFFING PLAY OFF THE DARK FRUIT FLAVORS PRESENT IN THE WINE, WHILE

10 Stuffed Cabbage A PAIRING FOR PINE RIDGE VINEYARDS 2013 HOWELL MOUNTAIN CABERNET SAUVIGNON SERVES 6 THE SAVORY INGREDIENTS OF THE STUFFING PLAY OFF THE DARK FRUIT FLAVORS PRESENT IN THE WINE, WHILE THE THYME AND NUTMEG LIFT THE SPICE NOTES OUT OF THE WINE CREATING A BALANCE OF SENSORY DELIGHTS. - SUSAN LASSALETTE, WINERY CHEF INGREDIENTS 1 large head Savoy cabbage 1 cup fresh bread crumbs ½ cup milk 2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons fresh thyme, chopped 1 pound ground pork sausage 4 slices bacon, minced ½ teaspoon salt ½ teaspoon fresh ground black pepper ½ teaspoon grated nutmeg 2 tablespoons flat leaf parsley, chopped 2 eggs, beaten 2½ cups chicken stock (preferably homemade) 1¼ cups tomato sauce ¾ teaspoon toasted caraway seed 3 tablespoons cold butter, cut into 4 pieces Crème fraîche DIRECTIONS TO PREPARE CABBAGE: Discard any damaged leaves and cut away enough of the core to carefully remove 12 large leaves. Cut out the thick, lower part of the central rib in each leaf without disturbing the shape. Blanch leaves in a large pot of salted boiling water for 3-5 minutes. Carefully drain and immediately transfer to a pot of cold water. When cool, remove leaves and drain thoroughly on kitchen towels. TO PREPARE STUFFING: Soak breadcrumbs in milk, set aside. In a skillet, melt the butter, add onion and sauté until translucent. Stir in garlic and thyme, cook for a few seconds, and transfer to a bowl. When cooled, add the sausage, bacon, salt, pepper, nutmeg and parsley and mix well. Squeeze any excess milk from the bread crumbs and add, along with the beaten eggs. Do not overwork. Sauté a small piece for seasoning. Divide the mixture evenly, spooning it onto the center bottom of each leaf. Fold in the sides of the leaves, and roll them tightly to enclose the stuffing. TO COOK: In a large skillet, pack the cabbage rolls tightly in one layer, seam side down, and pour the chicken stock around the bundles. Bring to a boil, cover, reduce heat, and cook gently for minutes or until firm. Remove the cabbage rolls to a warm platter. Reduce broth by half (about ¾ cup), whisk in tomato sauce and caraway seed, bring to a boil. Remove from heat, add the cold butter, and whisk until the butter is emulsified into the sauce. TO SERVE: Plate the cabbage rolls onto warmed soup bowls, spooning the tomato sauce on top. Serve with crème fraîche. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

11 CURRENT RELEASE WINES TO PLACE YOUR ORDER, PLEASE CALL THE WINE CLUB OFFICE DIRECTLY AT (800) OR WRITE TO US AT 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 2015 Chenin Blanc + Viognier $ $ POINTS 2014 Dijon Clones Chardonnay $ $ Le Petit Clos Chardonnay $ $ Napa Valley Cabernet Sauvignon (1.5L) $ $ Napa Valley Cabernet Sauvignon $ $ Onyx Red Wine $ $ Petit Verdot $ $ Contemplate Red Wine $ $ Cave 7 Cabernet Sauvignon $ $ Rutherford Cabernet Sauvignon $ $ POINTS 2013 Oakville Cabernet Sauvignon $ $ POINTS 2013 Stags Leap District Cabernet Sauvignon $ $ POINTS (BARREL SAMPLE) 2013 Howell Mountain Cabernet Sauvignon $ $ POINTS (BARREL SAMPLE) 2012 FORTIS Cabernet Sauvignon (1 bottle limit) $ $ POINTS 2012 Epitome Cabernet Sauvignon $ $ * 2010 Black Diamond Port $ $ *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: MONDAY THROUGH FRIDAY, 8:30 AM UNTIL 5:00 PM (800) WINECLUB@PINERIDGEWINE.COM

12 UPCOMING WINE CLUB EVENTS FLEET WEEK SATURDAY, OCTOBER 8 1:45 TO 5:00 PM PRICE: $160 PER PERSON, 2 MEMBERS $175 PER PERSON, GUESTS The Blue Angels are back! Join us for lunch on board the Empress and cruise around San Francisco Bay while enjoying the parade of ships, an air show by the US Navy s elite precision flying team and sipping on Pine Ridge Vineyards wines. Departs from Berkeley Marina. All ages welcome. HARVEST CELEBRATION DINNER SATURDAY, OCTOBER 22 6:00 TO 10:00 PM $225 PER PERSON, MEMBERS (2) $240 PER PERSON, GUESTS Our most exclusive event of the year, celebrate with Winemaker Michael Beaulac and his production team as we wrap up the season s harvest. Enjoy a reception with passed hors d oeuvres followed by a candlelit cave dinner paired with Pine Ridge Vineyards wines. NOVEMBER SELECTION PICKUP & TASTING EVENT SATURDAY, NOVEMBER 12 5:00 TO 7:00 PM COMPLIMENTARY FOR 2 MEMBERS $45 PER PERSON, GUESTS, LIMIT 2 Club members take a self-guided walk through the cave s corridors, making set stops along the way. Each stop will include a taste of wine from your November selection (2013 Carneros Merlot, 2013 Charmstone and 2013 FORTIS), perfectly paired with a small bite. Reservations for the November Selection Pickup and Tasting Event will be available online October 12. Limited to 250 people, place your reservations early! FOR MORE INFORMATION OR TO PURCHASE TICKETS: EVENTS pine ridge vineyards 5901 silverado trail stags leap district napa valley california (800) ZZNW00109

APPELLATION SOCIETY \ COLLECTORS CLUB

$APPELLATION SOCIETY \ COLLECTORS CLUB$ APPELLATION SOCIETY \ COLLECTORS CLUB NOVEMBER 2015 GREETINGS, CLUB MEMBERS Harvest 2015 is behind us, and as you may have heard, it was one of the earliest in recent memory. That s not a bad thing; in