APPELLATION SOCIETY \ COLLECTORS CLUB

Transcription

1 APPELLATION SOCIETY \ COLLECTORS CLUB FEBRUARY 2015

2 GREETINGS, CLUB MEMBERS Everywhere you look in Napa Valley, the ground is carpeted in a lush, vibrant color of green. In between rows of stark, leafless grapevines grow a colorful array of cover crops red, pink, blue and purple flowers from clover, peas, beans and native grasses. Soon the dormant grapevines will burst forth with new buds, the cover crops will be sowed into the earth for their nutrients, and the growing cycle will begin again. The anticipation of Spring and all that is new after a long winter s nap makes this season one of my favorite times to be in Napa Valley. February s wine club selection also marks the debut of our long awaited 2012 vintages. This month includes the Onyx Red Wine; the Stags Leap District Cabernet Sauvignon, and the Howell Mountain Cabernet Sauvignon. With only 521 cases made of the Howell Mountain, you might want to save it for a special occasion; this wine is offered only to our members and available only in the wine shipment. Cheers! Nancy Santiago Wine Club Manager A C C O L A D E S 2012 STAGS LEAP DISTRICT CABERNET SAUVIGNON 90 POINTS The 2012 Cabernet Sauvignon Stag s Leap District is not surprisingly the most Chateau Margaux-ish wine of the group of Pine Ridge Cabernets, with streamlined, restrained fruit flavors, but ripe with mulberry, black cherry and blackcurrant. It s elegant, yet substantial, in a medium-bodied, pretty style of wine. Drink over the next years. Robert Parker,s The Wine Advocate 2012 FORTIS CABERNET SAUVIGNON 96 POINTS (RELEASES WITH THE MAY CLUB SELECTION) The flagship, black-labeled 2012 Cabernet Sauvignon Fortis Napa Valley is truly a brilliant wine. Everything is perfectly proportioned: wood, acidity, alcohol and tannin. Notes of black cherry, blackcurrant and blueberry soar from the wine s aromas. A touch of wood, lead pencil shavings and spring flowers are also present. The wine is full-bodied, but delicately strung together, à la high fashion. This is a real beauty full-bodied, yet stylish. While drinkable now, it promises to continue to age well and possibly evolve for another years. Robert Parker,s The Wine Advocate

3 VINEYARD UPDATE For the first time in three years our reservoirs are full! We had a few good hard rains in December, and the gauges at some of our properties measured over 20 inches of water. That means we ll have plenty for irrigation this year, but I m still hoping for some late rains around February or March. It s good to have moisture in the soil as the vineyards head into bud break. In the meantime we re in the midst of pruning the vines, and our cover crops are as green as they can be. Gustavo Aviña, Vineyard Manager CELLAR UPDATE In the cellar we still have a few 2014 wines going through the very last stages of fermentation as the yeast slowly does its job of turning sugar to alcohol. We need to ensure that no oxygen reaches the wine at this stage, so we go through every week and top up (fill to the very top) the barrels, since a little bit of the juice evaporates over time. We re also pulling samples for our blending sessions, and getting ready for a lot of wine movement in March when we physically create the blends that have been determined in our tastings. Michael Conversano, Assistant Winemaker WINEMAKING UPDATE It s blending season here at Pine Ridge the time we set aside for tasting through all the reds from 2014 to determine the blend for each wine prior to racking them to barrel. We re working with over 140 lots from the 14 vintage, which is kind of mind boggling when I think about paring that down to just over a dozen different wines. Still, I love the process. We have lively discussions about the wines and each member of the team contributes an opinion. Tasting all those red wines, I also buy the toothpaste! 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 Stags Leap District Cabernet Sauvignon, Napa Valley $125 Member Price: $100 A lush bouquet of ripe red cherry, red raspberry and plum aromas dance beneath layers of cinnamon sugar, sweet sage and licorice. Plush and silky, it fills the mouth with flavors of cherry preserves, red currant and ripe blackberry fruits that lead into hints of vanilla toast, crème brûlée and lavender soda on the impeccably structured, lingering finish and supported by fine, velvety tannins. Pair with this month s recipe or with Zamorano, an aged sheep s milk cheese from Spain. VARIETAL: 77% Cabernet Sauvignon, 20% Cabernet Franc, 3% Malbec APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: 7 to 12 years 2012 Howell Mountain Cabernet Sauvignon, Napa Valley $100 Member Price: $80 Powerful and alluring aromas of ripe black plum, fresh blueberry and cassis fruit amongst hints of black olive, sage and dried violet. Lush and velvety flavors of ripe black cherry, red raspberry and plum fruit with notes of vanilla bean, sweet cream and dark cocoa. Deep and intense with lingering minerality and subtle dried tobacco leaf. Pair with a simple, yet ample meal, such as a braised beef short ribs with polenta or Mimolette, an aged, nutty cheese. VARIETAL: 99% Cabernet Sauvignon, 1% Cabernet Franc APPELLATION: Howell Mountain ALCOHOL: 15% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: 12 to 15 years 2012 Onyx, Napa Valley $65 Member Price: $52 This wine offers an enchanting bouquet of dark plum and fresh berries intermixed with notes of vanilla cream, cola and spearmint. Rich, round and vibrant flavor nuances of red cherry, strawberry and raspberry linger into a smokey finish. With its elegant complexity and concentrated fruit, this wine would stand up well to a rich earthy dish, such as Moroccan lamb stew or grilled ribeye steaks. For a cheese course, try Grana Padano, an Italian cow s milk cheese. VARIETAL: 33% Malbec, 31% Cabernet Sauvignon, 30% Tannat, 6% Merlot APPELLATION: Napa Valley ALCOHOL: 14.3% BARRELS: 30% new French oak, 18 months AGING POTENTIAL: 5 to 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 Stags Leap District Cabernet Sauvignon, Napa Valley $194 Member Price: $ This red brick wine greets the nose with alluring aromas of fresh blackberry, boysenberry and red plum that mingle with hints of cedar and cigar box. The subtle entry is followed by bursts of raspberry jam, red currant and ripe cherry, highlighted by notes of tobacco, baking spice and sweet cassis that linger into a bright finish, supported by well-integrated tannins and round acidity. Pair with this month s American Pekin duck recipe. VARIETAL: 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Petit Verdot, 1% Malbec APPELLATION: Stags Leap District ALCOHOL: 14.1% BARRELS: 75% new and 25% one-year-old heavily-toasted French oak, months AGING POTENTIAL: Enjoy now 2007 Howell Mountain Cabernet Sauvignon, Napa Valley $134 Member Price: $ This powerful deep-red wine leads with sweet scents of geranium, elderberry and currant enriched with touches of cinnamon toast, graham cracker and sweet vanilla. The entry is intense, with a palate of candied red apple and juicy berry fruit that gives way to hints of caramel and baked cherry pie that linger into a long, smooth finish, balanced by a structure of firm yet rounded tannins and vibrant acidity. Pair with beef Wellington. VARIETAL: 92% Cabernet Sauvignon, 4% Malbec, 2% Merlot, 2% Petit Verdot APPELLATION: Howell Mountain ALCOHOL: 14.7% BARRELS: 40% new French oak, 14 months AGING POTENTIAL: Enjoy now 2006 Onyx, Napa Valley $92 Member Price: $73.60 Onyx provides a perfect showcase for the Malbec grape grown in our Rutherford vineyard along with Tannat, a varietal known for firm, tannic structure, raspberry aromas and ageability. This wine opens with earthy aromas of mushroom and tomato leaf with nuances of candied fruit and spearmint. The juicy entry bursts with flavors of Bing cherry, red plum, and fresh raspberries that lead into a long, sturdy finish. Pair with Moroccan lamb stew. VARIETAL: 43% Malbec, 38% Merlot, 10% Tannat, 5% Cabernet Sauvignon, 4% Cabernet Franc APPELLATION: Napa Valley ALCOHOL: 14% BARRELS: 40% new, 60% one-year-old French oak, 15 months AGING POTENTIAL: Enjoy now ( 800)

6 Stags Leap District & Howell Mountain AVAs Our Club shipment this month includes two of our most prized appellation wines: the 2012 Stags Leap District Cabernet Sauvignon and 2012 Howell Mountain Cabernet Sauvignon. Here we provide some insight into these two AVAs (American Viticultural Areas) and discuss how their unique microclimates and soils contribute to the wines we produce. Stags Leap Palisades on the east. The Palisades steep, imposing rock formations receive and reflect sun throughout the day, endowing grapevines with much needed warmth and sunlight. But in the late afternoons breezes sweep up from the San Pablo Bay, cooling the vineyards dramatically. This combination of warm days and cool evenings leads to slow, even fruit development; we get a slightly longer growing season in this AVA, says Winemaker Michael Beaulac, who notes that Pine Ridge s four Stags Leap District vineyards including our 25-acre hand-farmed estate vineyard -- are densely planted to Cabernet Sauvignon and other Bordeaux varietals, as are most of the vineyards in the District. The Stags Leap District has been our home since Pine Ridge Vineyards was founded in Sometimes called a valley within a valley, the Stags Leap District is Napa Valley s smallest appellation, comprising just one by approximately three miles. With a topography that ranges from relatively flat to softly rolling hillsides, the region is bordered by the Napa River on the west and the The soils in our vineyards, rocky river sediment over clay-loam, are both coarse and well-drained, with little capacity to hold water. This results in low vigor vines that reach deep into the ground for nutrients, producing low yields of fruit with great concentration and flavor intensity. The Cabs from the Stags Leap District display power and elegance, intensity and softness. It s an unmistakable mark of this unique appellation, says Michael. Heading north and east from Stags Leap -- and rising nearly 2000 feet above sea level -- one finds the Howell Mountain AVA, where Pine Ridge METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

7 allow the grapes to catch up a bit during the growing season. Still, Los Posadas is one of our last vineyards to be harvested, and sometimes we even get fall frosts up on the mountain, which means we have to turn our wind machines on! But the Cabernet Sauvignon we grow in this rugged appellation is undeniably some of our best. The dry, volcanic tufa soils drain quickly, and vine roots plunge deep into the soil in search of water The Cabs from the Stags Leap District display power and elegance, intensity and softness. It s an unmistakable mark of this unique appellation. established its Las Posadas Vineyard in the late 1990s. Here the vineyards sit above the fog line, with temperature variations that are more dramatic than those on the valley floor. Summer days are long and sunny, though the higher altitude keeps the air relatively cool, and winters are noticeably colder on Howell Mountain; in fact, it s not uncommon to see snow in our Los Posadas Vineyard a couple of times a year! Howell Mountain is definitely a special place, comments Michael. The air is different, the wind sounds different, even the smells are different up there. Though bud break is usually later on Howell Mountain than the valley floor, the fogless days The intensity of Howell Mountain always stands out in our appellation tastings. and nutrients. The struggling vines produce sparse clusters and small berries with thick skins that impart intense flavor and color to the wine. The intensity of Howell Mountain always stands out in our appellation tastings, says Michael. The wines are dense and full-bodied, with a savory herbal note that complements the brambly black fruit flavors. It s always one of my favorites. ( 800)

8 2015 WINE CLUB SHIPMENT SCHEDULE APPELLATION SOCIETY 3 NEW VINTAGE WINES COLLECTORS CLUB 3 NEW VINTAGE WINES (LEFT COLUMN), PLUS 3 LIBRARY WINES. F E B R U A R Y Onyx Red Wine 2012 Stags Leap District Cabernet Sauvignon 2012 Howell Mountain Cabernet Sauvignon 2006 Onyx Red Wine 2004 Stags Leap District Cabernet Sauvignon 2007 Howell Mountain Cabernet Sauvignon M AY Carneros Merlot 2012 Charmstone Red Wine 2012 FORTIS Cabernet Sauvignon 2005 Rutherford Cabernet Sauvignon 2005 Stags Leap District Cabernet Sauvignon 2005 Andrus Red Wine S E P T E M B E R Petit Verdot 2012 Cave 7 Cabernet Sauvignon 2012 Tessitura Red Wine 2004 FORTIS Cabernet Sauvignon 2007 Petit Verdot 2008 Tessitura Red Wine N O V E M B E R Oakville Cabernet Sauvignon 2012 Rutherford Cabernet Sauvignon 2013 Contemplate Red Wine 2005 Oakville Cabernet Sauvignon 2007 Oakville Cabernet Sauvignon 2006 Andrus Red Wine 2015 SPECIAL DATES TO REMEMBER JANUARY 26 FEBRUARY 8 FEB 20 - MARCH 22 CHECK YOUR TO REVIEW YOUR INFORMATION ON FILE DEADLINE DATE FOR CHANGES TO THE FEBRUARY SHIPMENT WILL-CALL PICKUP WINDOW: FEBRUARY CLUB WINES APRIL 6 APRIL 19 MAY 1 -JUNE 7 CHECK YOUR TO REVIEW YOUR INFORMATION ON FILE DEADLINE DATE FOR CHANGES TO THE MAY SHIPMENT WILL-CALL PICKUP WINDOW: MAY CLUB WINES AUGUST 24 SEPTEMBER 6 SEPT 18 - OCT 18 CHECK YOUR TO REVIEW YOUR INFORMATION ON FILE DEADLINE DATE FOR CHANGES TO THE SEPTEMBER SHIPMENT WILL-CALL PICKUP WINDOW: SEPTEMBER CLUB WINES OCTOBER 19 NOVEMBER 1 NOV 13 - DEC 3 CHECK YOUR TO REVIEW YOUR INFORMATION ON FILE DEADLINE DATE FOR CHANGES TO THE NOVEMBER SHIPMENT WILL-CALL PICKUP WINDOW: NOVEMBER CLUB WINES METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

9 Introducing our Newest Members to the Wine Club Team... R Katelyn Brown, Wine Club Assistant Katelyn is a San Francisco Bay Area native. After graduating from Cal Poly San Luis Obispo (go Mustangs!) with a degree in Wine Business, Katelyn moved from the Central Coast up to the North Bay to break into the Napa Valley wine industry. She has a passion for fine wine and great times which attracted her to apply for a position at Pine Ridge Vineyards. She brings with her some magical experience, having interned at Walt Disney World in Florida. After the work day has finished, Katelyn can be found trying the amazing food and wine that the Napa Valley has to offer and rattling off Disney trivia. As the Wine Club Assistant, Katelyn is available Monday through Friday to answer your questions or to help you with any purchases. Danika Butler, Wine Club Liaison A Southern California native, Danika attended San Diego State University with a major in accounting and a minor in computer science. She began her career in neither field, but instead spent the next 6 years in social work and then 4 more in customer service. Moving to Charlotte, North Carolina, she sharpened her customer service skills while working at US Airways. Being raised in California, she has always enjoyed good food and great wines. Her passion to learn more about wine was confirmed while attending classes at Johnson & Wales University for The Wine & Spirits Education Trust after which she realized she had to return home to California and find a job in the wine industry. As the Wine Club Liaison, Danika can be found in the Tasting Room on weekends taking care of our most valuable ambassadors. ( 800)

10 Pekin Duck Breast with Red Wine Poached Quince A PAIRING FOR PINE RIDGE VINEYARDS 2012 STAGS LEAP DISTRICT CABERNET SAUVIGNON SERVES 4 - CHEF SUSAN LASSALETTE INGREDIENTS 2 double American Pekin duck breasts Spice Rub: 1 tablespoon kosher salt 1 tablespoon sugar 1 tablespoon coriander seed, toasted & ground 1 teaspoon star anise, toasted & ground 1 teaspoon dry thyme Quince: Note: May be prepared a week in advance 1 teaspoon white & black peppercorns 2 star anise 3 cups red wine ¾ cup honey ½ vanilla bean, split lengthwise 2 orange zest strips, 3 inches long 3 large quince, peeled, & diced into ½ inch squares ½ cup currants DIRECTIONS PREPARE THE DUCK: In a small bowl combine the rub ingredients. Using a sharp knife, split the attached breasts for 4 pieces total and trim off the loose skin. Score the skin on the breasts with a few cross hatches, just skin deep, and coat with the spice rub. Wrap with plastic and refrigerate at least 8 hours, preferably overnight. PREPARE THE QUINCE: Tie the peppercorns and star anise in a cheesecloth sachet. In a sauce pan, combine the wine, honey, vanilla bean, orange zest and sachet. Bring to a boil, stirring until the honey dissolves. Simmer for 5-10 minutes, add the quince, cover and simmer until tender, about minutes. Turn off the heat, add the currants and let sit for 10 minutes. Using a slotted spoon, remove the quince, currants and vanilla bean from the syrup and place in a serving bowl. Scrape the beans from the vanilla pod into the fruit mixture. Discard the orange zest and sachet. If the syrup is thin, reduce it over high heat until thickened enough to coat the back of a spoon. Remove from heat and let cool for 10 minutes, then pour over the quince mixture, cover and chill. Bring to room temperature before using. TO COOK: Rinse the duck breasts and pat dry. Sprinkle the flesh side with a little kosher salt. In a heavy pan on medium heat, place duck skin side down to render the fat and crisp the skin. Turn the breasts over and cook a few more minutes, until the duck is medium-rare and still springy to the touch. Remove from heat and rest 5 minutes. TO SERVE: Slice breasts on the diagonal and spoon quince and syrup over meat. 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 2013 Chenin Blanc + Viognier $ $ Dijon Clones Chardonnay $ $ Le Petit Clos Chardonnay $ $ Charmstone SOLD OUT SOLD OUT 2011 Carneros Merlot SOLD OUT SOLD OUT 2012 Luminary Red Blend $ $ Napa Valley Cabernet Sauvignon $ $ Onyx Red Wine $ $ Contemplate Red Wine $ $ Oakville Cabernet Sauvignon $ $ Rutherford Cabernet Sauvignon $ $ Howell Mountain Cabernet Sauvignon SOLD OUT SOLD OUT 94 POINTS 2012 Stags Leap District Cabernet Sauvignon $ $ POINTS 2011 FORTIS Cabernet Sauvignon $ $ Epitome Cabernet Sauvignon (w/ box) $ $ * 92 POINTS 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; 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: (800) OR WINECLUB@PINERIDGEWINE.COM. WINE CLUB OFFICE HOURS: MONDAY THROUGH FRIDAY, 8:30 AM UNTIL 5:00 PM. WEEKEND CALLS AND S WILL BE RETURNED PROMPTLY THE FOLLOWING MONDAY.

12 UPCOMING WINE CLUB EVENTS 2012 stags leap district release party SATURDAY, MARCH 14 11:00 AM TO 3:00 PM COMPLIMENTARY FOR 2 MEMBERS $45 PER GUEST (LIMIT 2) An open-house style event in our winery cave to introduce the public release of the 2012 Stags Leap District Cabernet Sauvignon with complimentary access to our club members. Enjoy tasting select wines, small bites and special day-of-event pricing. contact our concierge for reservations: (800) or concierge@pineridgewine.com may pickup party SATURDAY, MAY 2 5:00 TO 7:30 PM COMPLIMENTARY FOR 2 MEMBERS $45 PER GUEST (LIMIT 2) An after-hours event for our club members; lounge in our estate garden, listen to music, taste the wines in your May club selection and enjoy small bites. Open to all club members, whether will-call or not. limited to 250 people contact the wine club: (800) or wineclub@pineridgewine.com. lobster fest only one event this year place your reservations now! SATURDAY, JUNE 20 6:00 TO 9:00 PM $135 PER CLUB MEMBER $145 PER GUEST (LIMIT 6) A popular event! Forget the silverware and enjoy dining on fresh steamed lobster, prawns, and more. Receive a commemorative apron to decorate with your own artistic flair. Hors d oeuvres and dessert prepared by Winery Chef Susan Lassalette. Limited seating, place your reservations early. limited to 120 people contact our events department: (707) or events@pineridgewine.com 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) NEWSFEB15