APPELLATION SOCIETY \ COLLECTORS CLUB

Transcription

1 APPELLATION SOCIETY \ COLLECTORS CLUB NOVEMBER 2015

2 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 fact, some of the finest vintages come out of early harvests. And while the crop was a little lighter than the past few years, our cellar is filled with tanks and barrels of wine. Hats off to Gustavo, who was right on the money when he predicted the crop size back in July. Thanks to him we knew exactly what to expect. This month s wine club selection includes the 2012 vintages of Tessitura, Petit Verdot and Cave 7 Cabernet Sauvignon. Enjoy! Michael Beaulac Winemaker, General Manager HOLIDAY ENTERTAINING TIPS With holidays just around the corner we know you ll be pulling corks more often. Here are a few tips to sure the wine is the hit of the party! For a multi-course dinner, expect to serve approximately one bottle of wine per guest. A good rule of thumb is to stock two reds to every white. White wines should be served at approximately F, and for maximum enjoyment, reds should be served around F. Almost any full-bodied red wine can benefit from decanting. With older wines, let the bottle sit upright for several hours, allowing sediment to sink to the bottom. Open carefully and slowly pour into a clear glass decanter, being careful to stop as soon as you see the sediment reach the neck of the bottle (use a flashlight if the bottle is particularly opaque). When pouring, only fill glasses about halfway. This gives tasters plenty of room to swirl and enjoy the aromas. Don t forget to stock up. You never want to run out of wine at a party!

3 VINEYARD UPDATE The vineyards are done for the year and the vines are losing their leaves. We re going into maintenance mode, repairing trellises and pulling out vines that have been sickened by disease. We ve finished seeding the cover crops, and now we re focusing on erosion control, making sure we re prepared for any big storms that come our way this winter. They say we re going to have an El Niño year here in California; no matter what happens, we ll be ready! Gustavo Aviña, Vineyard Manager CELLAR UPDATE Though it s busy in the cellar, the dust has settled for the most part and it s time to assess what Mother Nature gave us in This is a time of year when we really put our palates to work, tasting the young wines, predicting how they ll evolve, and determining what steps to take next. Every lot is different, and though the analysis we get from the lab is critical, our final decisions are always determined by taste. Michael Conversano, Assistant Winemaker WINEMAKING UPDATE Although the bulk of harvest is behind us, there is still much to be done in the winery. One of the busiest people around here is Colleen FitzGerald, our enologist, who is in charge of analyzing every single lot of wine as it goes through primary and secondary fermentation. It adds up to dozens of analyses a day, and provides our team with critical information on each lot s progress. Bravo Colleen! 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 Cave 7 Cabernet Sauvignon, Napa Valley $75 Member Price: $60 Intense aromas of red cherry and blackberry with wisps of spice, cola and cinnamon sugar toast. Flavors of raspberry preserves and red plum tart give way to touches of caramel, olive tapenade and tobacco leaf. The finish is supple and lingering. Pair with a hearty meal such as herb crusted rack of lamb or a bison burger with grilled onions. For a cheese course, try Comté, a semi-hard cow s milk cheese from the Western Alps. VARIETAL: 100% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 13.8% BARRELS: 35% new French oak, 18 months AGING POTENTIAL: up to 7 years 2012 Petit Verdot, Napa Valley $65 Member Price: $52 Dark fruit aromas of fresh raspberry preserves, blackberry, and cherry are intertwined with white peppercorn, cinnamon and caramel. Flavors teem with blackberry pie and fruit leather, fading gracefully into hints of creamy dark chocolate, cherry cordial and graham cracker that linger through the dense, long finish. Pair with this month s recipe: Brown Sugar Pork Tenderloin with Balsamic-Fig Vinaigrette. For a cheese course, pair with Stilton, a semi-soft, cow s milk, blue cheese. VARIETAL: 90% Petit Verdot, 10% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 14.3% BARRELS: 68% new French oak, 18 months AGING POTENTIAL: 7-12 years 2012 Tessitura, Napa Valley $65 Member Price: $52 The bouquet opens with an array of red raspberry, cranberry and cherry, with spicy hints of tobacco, ground coffee and vanilla. The palate is plush amid flavors of red plum and currant, followed by hints of chocolate graham cracker and toasted oak balanced by bright acidity and silky tannins. This complex wine would be best served alongside a savory dish, such as duck Cassoulet or beef Wellington. For a cheese course, try creamy Saint- Nectaire, a French cow s milk cheese. VARIETAL: 56% Cabernet Sauvignon, 33% Merlot, 10% Cabernet Franc, 1% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 13.5% BARRELS: 38% new French oak, 18 months AGING POTENTIAL: 5-7 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 FORTIS Cabernet Sauvignon, Napa Valley $225 Member Price: $180 Dark garnet in color, this wine opens with sweet scents of black plum, maple glaze and violet potpourri that mingle with touches of tobacco, cedar and forest floor. Rich and opulent, the entry is followed by bursts of dried cherry, black plum and black tea, enhanced by hints of fruit leather, white peppercorn and spicy olive tapenade that linger into the smooth finish, supported by round acidity and firm tannins. Pair with Osso Bucco. VARIETAL: 74% Cabernet Sauvignon, 10% Merlot, 9% Malbec, 7% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 13.5% BARRELS: 75% new French oak, 14 months AGING POTENTIAL: Enjoy now 2006 Stag Leap District Cabernet Sauvignon, Napa Valley $160 Member Price: $128 This brick red wine greets the nose with an enticing bouquet of potpourri, fresh blackberry preserves and black cherry that play with nuances of cedar and rose petal. Rich and intense, the juicy entry lifts the palate with supple raspberry, red plum and red cherry, intermingling with notes of lavender, dried sage and cassis that linger throughout the smooth, velvety finish, supported by a structure of rounded tannins and vibrant acidity. Pair with seared duck breast with cassis compote. VARIETAL: 87% Cabernet Sauvignon, 8% Malbec, 5% Merlot APPELLATION: Stags Leap District ALCOHOL: 14.1% BARRELS: 75% new French oak, months AGING POTENTIAL: Enjoy now 2004 Howell Mountain Cabernet Sauvignon, Napa Valley $130 Member Price: $104 The nose of this dark garnet-colored wine leads with aromas of sweet black plum, red tea and cranberry that give way to touches of black truffle, forest floor and hibiscus. The palate is vibrant and supple, entering with notes of wild cherry, crushed blackberry and red pluot that swirl into flavors of cola and bramble, supported by bright acidity that lingers through the round, structured finish. Pair with a hearty beef stew. VARIETAL: 89% Cabernet Sauvignon, 4% Petit Verdot, 3% Malbec, 2% Merlot, 2% Tannat APPELLATION: Howell Mountain ALCOHOL: 14.6% BARRELS: New French oak, 17 months AGING POTENTIAL: Enjoy now ( 800)

6 Harvest - From Vineyard to Barrel The grapes have been picked, sorted and gently crushed. Each lot has wound its way to a tank and the primary fermentations yeast turning grape sugars to alcohol are well underway. The vineyard crew breathes a sigh of relief. But in the cellar, the work is far from over. The first few weeks after the grapes come into the winery are some of the most critical in terms of shaping our Cabernet Sauvignons, Newly arrived vineyard grapes. says Winemaker Michael Beaulac. First there s pressing, the process by which the red wine -- which to this point has been fermenting in tank -- is separated from the grape skins. Determining when to press the wine is nearly as important as deciding when to pick the grapes. It involves tasting and analyzing the juice from each tank every single day, measuring residual sugar and evaluating the tannin levels and characteristics of each lot. There is no formula; each vineyard and wine lot is different, though at Pine Ridge we do like to press when there is still a little residual sugar in the wine, letting it finish fermentation in barrel. Most wineries put the wine into barrel after fermentation is complete, says Michael. But I like to let it finish in the barrel; it rounds out the wine s texture and helps to integrate the oak. Pressing is actually a multi-stage process. First, the free run juice the juice that flows freely off the skins because of the sheer weight of the fruit Grapes are gently crushed to break the skins. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

7 is drained and collected in another tank. Then the grape skins are put into a bladder press which applies gentle pressure at increasing levels to release the juice that remains. At Pine Ridge, we collect this juice called press fractions into barrels. After five days, we taste through these barrels and decide which to add back to the free run juice waiting in tank. Once the wine has been reunited in tank it is racked (transferred) into barrels and inoculated with a culture that causes it to go through a secondary fermentation. This malolactic fermentation (ML), which every red wine undergoes, converts tart malic acid think of With each racking the wine gets clearer and clearer; it s a kind of natural filtration technique. Not all press fractions make it back into the wine, says Michael. Some are too leesy they appear almost milky, and others are just too tannic. But some of the fractions are very high quality and they really enhance the wine. Grape skins, separated from the wine, will be sent to the bladder press. a crisp, green apple to softer, richer lactic acid. ML creates a wine that is fuller and more generous on the palate, says Michael. It plumps up the texture, and also promotes greater integration of fruit and oak. Crushed grapes sent to tanks for primary fermentation. It can take a wine many weeks to go through malolactic fermentation, and again, each wine must be analyzed throughout this period to determine how far along it is. Ideally, according to Michael, most of the Cabernet Sauvignons will have completed ML by Christmas. In the meantime, Michael and his team taste through each of the dozens of young vineyard and wine lots, which have been kept completely separate ( 800)

8 Stags Leap District vineyard lots into a small blend at this stage, says Michael. It makes it easier to track the progress of each lot and sets the stage for the final blending process, which Grape skins entering the bladder press to gently extract wine. ML creates a wine that is fuller and more generous on the palate, says Michael. It plumps up the texture, and also promotes greater integration of fruit and oak. will begin early next year. Combining lots like this also helps in the clarification of the wine. As the wines are transferred from barrel to tank for consolidation, they re racked off their lees the sediment that drops out of the wine and collects at the bottom of the barrel. With each racking the wine gets clearer and clearer; it s a kind of natural filtration technique, says Michael. Transferring wine from tank to barrels. since harvest. Gradually they start to determine which lots can be combined. We ll start to get an idea of which lots from the various appellations can be consolidated, for instance, we may combine three or four different And then there s the clean-up! As anyone who has worked in a cellar can tell you, making wine is a messy endeavor, and grape skins, juice and wine are notoriously sticky. All the equipment we use during harvest picking bins, the crusher, the press must be washed up and put away for another year. And every time a wine is racked from barrel to tank or vice versa, the emptied vessel is washed and sanitized. There s an old saying that winemaking is 10% romance and 90% clean-up, says Michael. That s never truer than right after harvest! METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

9 Summer Event Highlights Listening to guitarist Jimmy Ashley and sipping on Pine Ridge wine - a perfect day! Decorating your LobsterFest apron. Sunday luncheon fare. Lobster aficionados. Mingling at the Club Pickup Party. A Sunday luncheon setting in the vineyard. ( 800)

10 Brown Sugar Pork Tenderloin with Balsamic-Fig Vinaigrette A PAIRING FOR PINE RIDGE VINEYARDS 2012 PETIT VERDOT SERVES 4 THE BLACK FRUIT AND BAKING SPICE AROMAS OF THE PETIT VERDOT PAIR WELL WITH THE EARTHINESS OF THE GROUND PORCINI AND FIG VINAIGRETTE. - SUSAN LASSALETTE, WINERY CHEF INGREDIENTS 2 pork tenderloins, trimmed of silver, 1.5 lbs Pork Marinade: ½ cup brown sugar 2 Tablespoons ground porcini 1 Tablespoon kosher salt 1 teaspoon chopped thyme Zest of 1 orange Balsamic-Fig Vinaigrette: 8 dried Black Mission Figs, diced 2 oz. Port ¼ cup balsamic vinegar 2 Tablespoons champagne vinegar 2 Tablespoons minced shallots 1 teaspoon chopped thyme ¼ cup hazelnut oil ½ cup mild olive oil Salt & pepper to taste Suggested Side Dish: Roasted fall vegetables such as Brussel sprouts, parsnips, and pearl onions DIRECTIONS Marinate the pork tenderloins 24 hours in advance. PREPARE THE MARINADE: Combine brown sugar, porcini, salt, thyme and orange zest in a small bowl. Rub the mixture into the pork tenderloins, coating evenly. Wrap the pork in plastic wrap and refrigerate overnight. TO COOK: Preheat the grill or broiler. Remove the pork from the refrigerator and brush off excess rub. Grill the tenderloins to medium rare, about 140 and allow the meat to rest minutes before slicing. PREPARE THE VINAIGRETTE: Place diced figs in a small saucepan with port, gently simmer to rehydrate figs until all the port has evaporated. Set aside to cool. In a medium bowl, add both vinegars, shallots and a pinch of salt-let macerate for 15 minutes. Whisk remaining ingredients and cooled figs into the vinegar mixture, adjust with salt and pepper. TO SERVE: Toss the roasted vegetables with a little vinaigrette. Place sliced pork alongside roasted root vegetables with a spoonful of the fig vinaigrette over the pork. 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 $ $ Dijon Clones Chardonnay $ $ Le Petit Clos Chardonnay $ $ Napa Valley Cabernet Sauvignon $ $ Tessitura Red Wine $ $ Petit Verdot $ $ Contemplate Red Wine $ $ Cave 7 Cabernet Sauvignon $ $ Rutherford Cabernet Sauvignon $ $ Oakville Cabernet Sauvignon $ $ 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 annual sweethearts ball SATURDAY, FEBRUARY 13, :00 TO 10:00 PM $TBD PER PERSON Invite your favorite guy or gal, dress to the nine s, and join us for a fun and romantic evening of dining and dancing in the winery cave. The evening begins with a reception of passed hors d oeuvres followed by a romantic candlelit walk to the heart of our winery cave. Enjoy an intimate dining experience with a menu created by Winery Chef, Susan Lassalette to pair specifically with Pine Ridge Vineyard wines. february wine club pickup party SATURDAY, FEBRUARY 6, :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 February 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: EVENTS@PINERIDGEWINE.COM OR (707) to view a complete list of our 2016 events, visit us online at pineridgevineyards.com/visit us/upcoming-events. pine ridge vineyards 5901 silverado trail stags leap district napa valley california (800) ZZNW00092