APPELLATION SOCIETY \ COLLECTORS CLUB

Transcription

1 APPELLATION SOCIETY \ COLLECTORS CLUB SEPTEMBER 2015

2 GREETINGS, CLUB MEMBERS I ve settled into my harvest routine: First thing in the morning I head to the winery and taste the fermenting grape juice in a few of the tanks to determine if the juice is ready to be pressed off the grape skins. Secondly, based on the juice samples tasted in the lab the day before, I visit the vineyards to taste for myself the grapes which are getting close to ripe. If I m lucky I grab lunch and return to the winery - this time to taste from every tank to check the wine s progress. Late afternoon I am back in the lab to taste more juice samples and the cycle begins again. My palate gets a workout, but I love it! The wines in this month s shipment are all three from stunning, grand vintages worthy of cellaring, but perfectly enjoyable now. Two of the wines are vintage 2012 the Oakville and Rutherford Cabernet Sauvignon - and the 2013 vintage wine, Contemplate, is a blend crafted exclusively for our members. Enjoy! Michael Beaulac Winemaker, General Manager OUR CHIHULY GETS A DUSTING As a wine club member we hope you ve visited our winery s cave and have seen the amazing glass sculpture, Persian Set with Ash Lip Wrap, by renowned glass artist Dale Chihuly. If you ve ever seen his work you know that it s simply breathtaking almost surreal in its beauty and our yellow and gold-hued multi-piece sculpture is nothing less than spectacular. But, like glass of any kind, it gets dusty! So each year someone appointed from Chihuly s team comes to the winery to clean the sculpture. Using gloves she lifts and spreads each piece on cloth-covered tables, removes (and then reapplies) the museum wax that holds the sculpture in place, and ever-so-gently dusts and cleans the glass pieces with a special cloth designed for the purpose. Watching her detailed handling of the sculpture reminds you of an archaeologist at work!

3 VINEYARD UPDATE The growing season got off to a quick start this year, but in May and June during bloom when tiny flowers destined to turn into grapes appear on the vines - cool weather arrived and slowed everything down. That s okay with me. The grape clusters look loose and long, and they ve gotten plenty of sunshine and air flow throughout the summer. Once again, I think quality is going to be very high this year. Gustavo Aviña, Vineyard Manager CELLAR UPDATE During harvest our cellar and lab population doubles as we bring in interns from all over the country to help us work the harvest. These folks come from all walks of life. Some are students, some are part-timers who help us out at harvest and bottling, and others are what I call the tire kickers, people from other professions who want to see if winemaking would be a good career. We hire them, train them, giving them tons of responsibility and then let them go. I don t know of any other industry that does that! Michael Conversano, Assistant Winemaker WINEMAKING UPDATE The drought in California is on everyone s mind. There s no doubt it s an issue for the state, but the silver lining in Napa Valley this year was that we had 23 inches of rain compared to an average of 29 inches. That s not too bad. We ve been testing our wells, and so far they re pumping at the same rate as usual. There are rumors of another El Niño year. Our fingers are crossed! Michael Beaulac, Winemaker, General Manager ( 800)

4 APPELLATION SOCIETY WINE SELECTIONS WITH CONSISTENTLY MILD TEMPERATURES THROUGHOUT SPRING AND SUMMER, 2012 WAS A STELLAR VINTAGE IN NAPA VALLEY, ALLOWING SLOW, EVEN RIPENING AND YIELDING EXQUISITE, BALANCED FRUIT. FOR YOUNG WINES, WE SUGGEST DECANTING FOR SEVERAL HOURS BEFORE ENJOYING Oakville Cabernet Sauvignon, Napa Valley $85 Member Price: $68 Aromas of black cherry, red plum, and blackberry fruit with layers of mint chocolate, star anise and sugar cookie carry over to the palate with additional flavors of black raspberry, blackcurrant, red licorice, sweet basil and cigar box notes. Elegant tannins provide balance and structure throughout the lingering finish. Try with this month s recipe of grilled lamb brochettes with French feta salsa verde. For a cheese course, pair with Ubriaco, a hard, aged Italian cheese. VARIETAL: 76% Cabernet Sauvignon, 24% Petit Verdot APPELLATION: Oakville, Napa Valley ALCOHOL: 14.8% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: up to 12 years 2012 Rutherford Cabernet Sauvignon, Napa Valley $85 Member Price: $68 Vibrant, red fruit aromas sing with wisps of sweet cinnamon, fine cocoa and caramelized sugar. Flavors of red cherry preserves, cassis and cherry cordial include hints of creamy mocha, rich caramel and cinnamon sugar. Silky, tannins and bright acidity provide structure and balance. Partner with a hearty bistro dish such as steak frites or coq au vin over buttery noodles. For a cheese course, try Grana Padano, a hard, aged cheese from Italy. VARIETAL: 82% Cabernet Sauvignon, 15% Malbec, 3% Petit Verdot APPELLATION: Rutherford, Napa Valley ALCOHOL: 14.8% BARRELS: 60% new French oak AGING POTENTIAL: 7-12 years 2013 Contemplate $75 Member Price: $60 An alluring bouquet of black plum, blackberry and baked strawberry with notes of cassis, rosemary and mocha. Flavors of Bing cherry, lavender, white pepper and dark chocolate endure on the palate, backed by smooth tannins and balanced by bright acidity. Pair with a sweet yet savory meal like roast chicken with plum salsa or grilled peaches and prosciutto. For a cheese course, pair with cave-aged Gruyere, a robust cow s milk cheese. VARIETAL: 42% Petit Verdot, 33% Cabernet Franc, 23% Merlot, 2% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 43% new French oak, 18 months AGING POTENTIAL: 8-10 years METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

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 Andrus Reserve, Napa Valley $155 Member Price: $124 The nose of this brick-colored wine leads with sweet scents of currant, blackberry and cherry cola that give way to notes of cinnamon, baking spice and anise. The palate is luscious and deep, with flavors of cassis and crushed berries that intermingle with impressions of leather, dried sage and white pepper. Supported by bright acidity, this wine lingers through the round, structured finish. Pair with braised chicken and mole sauce. VARIETAL: 70% Cabernet Sauvignon, 12% Malbec, 11% Petit Verdot, 7% Merlot APPELLATION: Rutherford, Stags Leap District, Oakville, Carneros ALCOHOL: 14.05% BARRELS: 75% new and 25% one-year-old heavily-toasted French oak, 16 months AGING POTENTIAL: Enjoy now 2005 Oakville Cabernet Sauvignon, Napa Valley $126 Member Price: $ An array of delightful aromas of candied cherry and boysenberry balanced by hints of tobacco and sage engage the nose in this deep garnet wine. The palate bursts with sweet fruit notes of cherry jam and blackberry, highlighted by notes of caramel and cedar that linger into a supple finish, supported by well-integrated tannins and complex acidity. Drink now - this wine is in its prime! Pair with grilled bone-in ribeye steak. VARIETAL: 86% Cabernet Sauvignon, 7% Merlot, 6% Malbec, 1% Petit Verdot APPELLATION: Oakville, Napa Valley ALCOHOL: 14.3% BARRELS: 60% new French oak, 16 months AGING POTENTIAL: Enjoy now 2008 Tessitura Red Wine, Napa Valley $85 Member Price: $68 Dark garnet in color, this wine opens with alluring aromas violet potpourri, vanilla and dark berries that mingle with hints of cocoa, toasted marshmallow and crushed cranberry. The entry explodes with flavors of strawberry jam, red cherry and dark raspberry, enhanced by touches of black pepper and licorice that linger into the smooth finish, supported by round acidity and bold tannins. Pair with herb-rubbed rack of lamb and roasted new potatoes. VARIETAL: 57% Merlot, 21% Cabernet Sauvignon, 17% Petit Verdot, 5% Malbec APPELLATION: Napa Valley ALCOHOL: 14.3% BARRELS: 50% new French oak, 18 months AGING POTENTIAL: Enjoy now ( 800)

6 Sugar, Sugar It s harvest time, which means the lab at Pine Ridge is awash in Ziploc bags containing grapes ready for analysis. Sampling our grapes for sugar content as well as acid (TA) and ph levels is one of the primary ways we determine ripeness. Sugar sampling starts well before harvest nearly a month before the grapes are ripe. We like to get a base line early to monitor how the berries are developing throughout the season, says Enologist Colleen Fitzgerald, who performs the analyses on the grapes that arrive from the various blocks in our vineyards. grape cluster to create one sample. It s the only way to get an honest assessment of how ripe the block is getting in its entirety, says Colleen. Once the sample berries have been gathered into individually marked Ziploc bags, they are brought back to the winery and gently squished by hand before the juice is removed and analyzed. Colleen measures sugar using a refractometer, ph with a ph meter and TA (titratable acidity) Sample berries are gathered from each block and brought to the lab. As harvest nears, sampling becomes a weekly and then a daily exercise, the lab handling as many as 20 or 30 vineyard samples a day. As Colleen knows, the most important aspect of sugar sampling is getting a really good composite sample from each vineyard block. That means gathering single berries from different rows, different vines, different grape clusters and even from different parts of the Juice is extracted from the samples for measuring sugar levels. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

7 through titration analysis. But while all three are important indicators of the grapes physiological ripeness, they don t determine when the vineyard will be picked. That s the job of Winemaker Michael Beaulac. Sugars are measured using a refractometer. The analysis is helpful, says Michael who is in our vineyards every day at harvest to assess ripeness, but picking is determined based on flavor that s the most important factor of all. PREFERRED PARTNERSHIPS FOR OUR WINE CLUB MEMBERS IF YOU ARE PLANNING A WEEKEND TRIP TO NAPA VALLEY, WE HAVE SEVERAL PARTNERSHIPS WITH AREA HOTELS THAT OFFER REDUCED RATES FOR OUR CLUB MEMBERS. MENTION YOU ARE A PINE RIDGE VINEYARDS CLUB MEMBER WHEN YOU CONTACT THEM FOR THEIR MINIMUM NIGHT STAY REQUIREMENTS AND SEASONAL PRICING. NOTE: THE SILVERADO RESORT AND WESTIN VERASA LINKS PROVIDED BELOW ALREADY HAVE THE SPECIAL PRICING EMBEDDED, SO ALL YOU NEED TO DO FOR THOSE 2 PROPERTIES IS CLICK AND RESERVE. HOTEL TELEPHONE WEBSITE ST. HELENA SOUTHBRIDGE NAPA VALLEY (855) SOUTHBRIDGENAPAVALLEY.COM YOUNTVILLE HOTEL YOUNTVILLE (707) HOTELYOUNTVILLE.COM VILLAGIO INN & SPA (707) VILLAGIO.COM VINTAGE INN (707) VINTAGEINN.COM NORTH NAPA SILVERADO RESORT (707) DOWNTOWN NAPA WESTIN VERASA (888) INN ON RANDOLPH (707) INNONRANDOLPH.COM RIVER TERRACE INN (707) RIVERTERRACEINN.COM HOTEL ANDAZ (707) ANDAZNAPA.COM NAPA RIVER INN (707) NAPARIVERINN.COM ( 800)

8 From Rootstock to Grapes: The Art of Grafting If you ve ever travelled through wine country and seen a field lined with rows and rows of milk cartons, chances are you ve seen a young vineyard that has just been grafted. In fact, if you ve been to Pine Ridge lately, you may have noticed the small vineyard block near the winery with those telltale cartons. Those are vines that were grafted to Malbec last May, onto rootstock that was planted a year before that. to feed on the roots and leaves of grapevines. But grafting also allows us to choose the rootstocks that are best-suited to each particular site that we farm. Rootstocks impart different characteristics to the vine, such as how much fruit is produced, the size of the grapes and clusters, how early or late they ripen, etc., says Winemaker Michael Beaulac. And some rootstocks are more drought resistant than others. We take all of these factors into account, and we use a variety of rootstocks even across a single vineyard -- depending on the fruit profile we re trying to achieve in each block. Milk cartons are used to protect newly planted rootstock. Grafting -- a plant propagation technique that joins two plants so they will grow as one is commonly used with grapevines, which, like many fruit and nut trees, are sturdier and more disease resistant when grafted onto different plant material. Vines that are own-rooted are much more susceptible to disease and pests -- especially phylloxera, the scourge-causing insect that likes After the rootstocks have been selected and planted and given at least a year, sometimes more, to establish a strong root system it s time to graft. With grapevines, the most common type of grafting is called T-budding or shield budding, which requires budwood that s either purchased from a nursery or culled from healthy vineyards. We collect the canes in winter prior to pruning, says Vineyard Manager Gustavo Avina, We cut them down into sticks, each about the size of a pencil, each bearing about seven buds. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

9 To graft, a small cut is made into the trunk of the rootstock. A bud is removed from the budwood, placed into the cut, and then taped over to hold and seal it tight. The trick is that the cut has to be just the right size to hold the bud. It s like a shoe it can t be too loose or too tight, says Gustavo, who notes that grafting is very specialized, a technique that takes both skill and patience. Some people spend their lives doing nothing but grafting, they re so good at it. Grafting Step One: A cut is made in the trunk of the rootstock. Grafting Step Two: A small bud is placed into the cut. Rootstocks impart different characteristics to the vine, such as how much fruit is produced, the size of the grapes and clusters, how early or late they ripen, etc. Once the bud has been inserted, any growth at the top of the rootstock is cut off, forcing the vine to direct energy into the new bud; that bud eventually becomes the vine that produces fruit. And why the milk cartons? Rabbits love young grapevines, says Gustavo. Plus, it protects the just-grafted buds from too much wind or heat, and actually helps them to push a little faster. Once grafted, it still takes two years for the vine to bear fruit. But for Michael, the new Malbec from our Stags Leap property, as well as some that will come from three newly-grafted acres in our Buhman Vineyard, will be well worth the wait. Grafting Step Three: The bud is taped over to hold it in place. Malbec is like liquid gold to me, he says. With its high color and low tannin profile it s ideal for blending with Cabernet Sauvignon. ( 800)

10 Grilled Lamb Brochettes with French Feta Salsa Verde A PAIRING FOR PINE RIDGE VINEYARDS 2012 OAKVILLE CABERNET SAUVIGNON SERVES 4 to 6 THE MOST RUSTIC OF OUR CABERNET SAUVIGNONS, THE 2012 OAKVILLE HAS BRINY NOTES WHICH PLAY OFF THE FRENCH FETA AND LAMB NICELY. - SUSAN LASSALETTE, WINERY CHEF INGREDIENTS 2 lbs Lamb brochettes, leg or loin meat cut into 1½" pieces Lamb Rub: Kosher salt, to taste 2 cloves of minced garlic 4 tablespoons chopped thyme 2 teaspoons cracked black pepper Extra virgin olive oil Metal or wood skewers French Feta Salsa Verde: 2 medium shallot 2 cloves garlic Zest of one lemon ¾ cup chopped flat leaf parsley ¼ cup chopped mint 2 tablespoons chopped chive 2 tablespoon chopped tarragon ¾ cup extra virgin olive oil Kosher salt, to taste Cracked black pepper, to taste 4 ounces French Feta cheese Suggested Side Dish: French green lentils DIRECTIONS PREPARE LAMB: Season the lamb on both sides with salt, garlic, thyme, black pepper and a drizzle of olive oil. Wrap in plastic and refrigerate overnight. PREPARE SALSA: Mince the shallot and garlic and place in a medium size bowl and blend. Add the lemon zest, parsley, mint, chive, tarragon and olive oil. Stir to combine. Adjust to taste with salt and fresh ground pepper. Set aside (can be prepared 4 hours in advance) TO COOK: Take the lamb out of the refrigerator and allow it to come up to room temperature, approximately 1 hour. If the salsa was made ahead of time, bring it out at the same time as the lamb. Thread the lamb pieces onto metal or wood skewers. Heat your grill or grill pan to high. If cooking stovetop, drizzle 2-3 tablespoons of olive oil in the grill pan and set to high heat. Place the lamb skewers on the grill (or grill pan) and rotate sides approximately every three minutes, allowing the lamb to color and reach a medium rare temperature. (Note: Well-done lamb tends to become gamier.) TO SERVE: Spoon a portion of French green lentils onto a dinner plate. Slide a serving of the lamb brochette off the skewers onto the lentils. Add crumbled French Feta cheese to salsa verde. Spoon a portion of salsa verde mixture on top of the lamb and serve. 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. RETAIL MEMBER WINES (750ML) BOTTL E PRICE BOTTLE PRICE 2014 Chenin Blanc + Viognier $ $ Encantado Rosé SOLD OUT SOLD OUT 2013 Dijon Clones Chardonnay $ $ Le Petit Clos Chardonnay $ $ Carneros Merlot SOLD OUT SOLD OUT 2013 Napa Valley Cabernet Sauvignon $ $ Charmstone SOLD OUT SOLD OUT 2012 Onyx Red Wine SOLD OUT SOLD OUT 2013 Contemplate Red Wine $ $ Rutherford Cabernet Sauvignon $ $ Oakville Cabernet Sauvignon $ $ Howell Mountain Cabernet Sauvignon SOLD OUT SOLD OUT 92 POINTS 2012 Stags Leap District Cabernet Sauvignon $ $ POINTS 2011 FORTIS Cabernet Sauvignon $ $ FORTIS Cabernet Sauvignon $ $ POINTS 2010 Epitome Cabernet Sauvignon (w/ box) $ $ * 92 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; SEGHESIO VINEYARDS IN HEALDSBURG, CA; CHAMISAL VINEYARDS IN SAN LUIS OBISPO, CA; OR ARCHERY SUMMIT WINERY IN DAYTON, OR, WHERE YOU MAY ENJOY 15% SAVINGS ON YOUR DAY-OF-VISIT PURCHASES. CONTACT US: MONDAY THROUGH FRIDAY, 8:30 AM UNTIL 5:00 PM. (800) SATURDAY AND SUNDAY, CONTACT WINE CLUB LIAISON DANIKA BUTLER (707) WINECLUB@PINERIDGEWINE.COM

12 UPCOMING WINE CLUB EVENTS fleet week SATURDAY, OCTOBER 10 2:00 TO 5:00 PM $150 PER PERSON A popular event! Join us for lunch on board the Hornblower 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, the Blue Angels, and sipping on Pine Ridge Vineyards wines. Departs from Berkeley Marina. Parking included. harvest celebration dinner SATURDAY, OCTOBER 24 6:00 TO 10:00 PM $225 PER PERSON Our most exclusive event of the year, celebrate with Winemaker Michael Beaulac as we wrap up the season s harvest. Enjoy a reception with passed hors d oeuvres and specially selected Pine Ridge Vineyards wines, followed by a candlelit seasonal dinner in the cave prepared by Winery Chef Susan Lassalette. november wine club pickup party SATURDAY, NOVEMBER 14 5:00 TO 7:30 PM COMPLIMENTARY FOR 2 MEMBERS, $45 PER GUEST (LIMIT 2) Relax after-hours in the winery's cave while tasting the November Wine Club selection and nibbling on small bites prepared by Chef Susan Lassalette. All members, whether or not will-call status, are welcome. Limited to 250 people, place your reservations early. FOR RESERVATIONS: WINECLUB@PINERIDGEWINE.COM OR (800) to view a complete list of our 2015 events, visit us online at pineridgevineyards.com/visit us/upcoming-events. pine ridge vineyards 5901 silverado trail stags leap district napa valley california (800) ZZNW00085