march 2017 rubicon member shipment

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Duane James
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1 Dear Rubicon Member, Spring has arrived at Inglenook and what a beautiful time of year it is! Soon, new shoots will emerge from the dormant vines and small clusters of grapes will follow. As a special tradition, we always attempt to guess exactly when the first buds will show themselves, an event affectionately known as bud break. We invite you to make a guess of your own, and, in the May newsletter, we will let you know when the bud break actually occurred. Our vineyard crew began pruning the vines right after Thanksgiving, which is early compared to previous years. According to our Vineyard Manager, Enrique Herrero, this early pruning aims to synchronize the ripening with the period of the year that gives us the best ripening conditions. As a result, bud break and harvest will likely take place earlier in 2017 than in years past. Winter rains have been more generous in 2016 /17 than in 2015 /16. By the first week of January, we had already received 27 inches of rain. To put that statistic into perspective, Rutherford generally receives an average of 35 inches per year. After several years of drought, we are very happy to see so much rain in the Napa Valley. The 2017 vintage is off to a great start! Included in this shipment is the 2014 RC Reserve Syrah which will officially be released in April. My hope with RC reserve is that each year the wine will be a reflection of those special conditions that were unique to that vintage, so I appreciated that Enrique, our vineyard manager suggested the timing of the harvest which would feature the floral notes and the powdery tannins, said Roman Coppola. This year the wine is moderately structured and retains its freshness I hope you enjoy it march 2017 rubicon member shipment Total Retail $330 Two bottles of 2014 RC Reserve Syrah Retail $62 per bottle Member Price $46.50 per bottle Two bottles of 2014 Edizione Pennino Zinfandel Retail $48 per bottle Member Price $36 per bottle Two bottles of Cabernet Sauvignon Retail $55 per bottle Member Price $41.25 per bottle Special Shipment Price $ plus Tax and Shipping upcoming events! As a celebration of spring and the release of 2015 Blancaneaux, our Blancaneaux Brunch will be taking place on Sunday, April 9th at 10:30AM. Enjoy the release of our 2014 Cabernet Sauvignon on Saturday, May 13th at 5:30PM during our Cabernet Sauvignon Release Sunset Pig Roast. We hope to see you there! Cheers! Blaise Taddune Heritage Society As a Rubicon member, you receive 25% off all wines and merchandise. Call us to assist with your order All trademarks used herein are exclusive property of Inglenook and/or its affiliates Inglenook, Rutherford, Napa County, CA HS 0317 R

2 March 2017 Rubicon Shipment Order Form to place an order Call: Visit us online: to inquire about your membership Call: shipment wines Retail Shipment Reorder Price Price Price Qty Total 2014 RC Reserve Syrah....$ $ $ $ 2014 Edizione Pennino Zinfandel....$ $ $ $ Cabernet Sauvignon....$ $ $ $ current wines from our portfolio Bottle limits may apply Price Price 2013 Rubicon....$ $ $ 2013 Cabernet Sauvignon....$ $ $ Cabernet Sauvignon....$ $ $ 2014 Blancaneaux....$ $ $ 2015 Sauvignon Blanc....$ $ $ large formats Large format wines (exclusively for our members) 2013 Rubicon 9L.... $3, $2, $ 2013 Rubicon 6L.... $2, $ $ 2013 Rubicon 3L.... $1, $ $ 2013 Rubicon 1.5L....$ $ $ 2013 Cabernet Sauvignon 9L.... $1, $ Cabernet Sauvignon 6L....$ $ $ 2013 Cabernet Sauvignon 3L....$ $ $ 2013 Cabernet Sauvignon 1.5L...$ $ $ 2013 RC Reserve Syrah 1.5L....$ $ $ 2013 Edizione Pennino Zinfandel 1.5L....$ $ $ 2014 Blancaneaux 1.5L....$ $ $ Library wines Please call us at for details on our library selections Totals $ Prices and availability are subject to change. For online orders, if you are not recognized automatically as a member, enter Heritage Society within the notes section of your order. We will ensure the proper discounts are applied. All shipments will have shipping charges and applicable taxes added. We can only ship wine to the following states: AK, AZ, CA, CO, CT, FL, GA, HI, IA, ID, IL, KS, MA, MD, ME, MI, MN, MO, NC, ND, NE, NH, NJ*, NM, NV, NY, OH,OR, SC, TN, TX, VA, VT, WA, WI, WV, WY. *Please note that all wines may not be available for NJ All trademarks used herein are exclusive property of Inglenook and/or its affiliates Inglenook, Rutherford, Napa County, CA HS0317R

2014 RC Reserve Syrah Vintage Notes Roman Coppola, a Syrah aficionado fond of both the Australian heavyweights as well as the more pedigreed Syrah-based wines from the Northern Rhone, worked with the

3 2014 RC Reserve Syrah Vintage Notes Roman Coppola, a Syrah aficionado fond of both the Australian heavyweights as well as the more pedigreed Syrah-based wines from the Northern Rhone, worked with the Inglenook winemaking team to create an estate Syrah that combined the nuance and texture of old world Syrah with the powerful fruit of new world Syrah. Although the Inglenook Estate is primarily planted to Cabernet, Rutherford s temperate climate, alluvial soils, and eastern exposure where the Syrah vines are planted offer envious conditions for producing a rich, opulent wine. The characteristics of this vintage show after spending time in a decanter. Winemaker s Tasting Notes Rich, opulent, and seamlessly structured, 2014 RC Syrah exemplifies the superlative nature of what can be realized from the Inglenook Estate in an outstanding vintage. From its opaque, inky color to a beautifully textured palate, the efforts to learn the intricacies of each vineyard block and what they are capable of, craft a structured wine while retaining freshness. An alluring nose of violets, red pepper, wild berries, and forest fruits is punctuated by more sensuous notes of leather, nutmeg, and chocolate. Intricate and intense, the lush, juicy fruit typical of this wine offers a briary, gamey characteristic. Round upon entry, the expressions are incredibly generous and persistent on the finish. Fine powdery tannins and oak are well blended, creating a masterful integration of flavors and aromatics. highway 29 Appellation: Rutherford, CA Pritchett Hill Chateau Blend: 99% Syrah 1% Petite Sirah Vineyard: Chateau, Gate niebaum lane Alcohol: 14.5% Regimen: 18 Months in 50% French Oak, 50% American Oak, 35% New oak Release: April 2017 Founded in 1879 by Gustave Niebaum, Inglenook remains the crown jewel of the Napa Valley under the stewardship of the Coppola family. PO Box 208, 1991 St Helena Hwy Rutherford, CA All trademarks used herein are the exclusive property of Niebaum-Coppola Estate Winery, L.P Inglenook

2014 Edizione Pennino Vintage Notes Edizione Pennino Zinfandel portrays the unique creation of Zinfandel using Morisoli and Werle clones grown on the Inglenook Estate in Rutherford, Napa Valley.

4 2014 Edizione Pennino Vintage Notes Edizione Pennino Zinfandel portrays the unique creation of Zinfandel using Morisoli and Werle clones grown on the Inglenook Estate in Rutherford, Napa Valley. The Zinfandel 2014 growing season was dry causing slow growth in the canopy throughout the Spring. The small canopy coupled with Inglenook s dry farming practices put the ideal amount of stress on the vines which were optimized to develop fruit with complex aromatics and rich concentration. Inglenook s Zinfandel is composed to be less aggressive on the palate with lower alcohol. Winemaker s Tasting Notes This stellar rendition of Edizione Pennino Zinfandel opens dramatically with enticing scents of crushed strawberries, blueberries, and cherries. Floral notes of dried rose petals emerge thereafter with the sensual fragrance of cloves and incense. The exuberant quality of the nose carries onto the palate where fresh, lively flavors of raspberries, spiced plums and seasoned wood increase in volume and flood the palate. Finely integrated tannins harness the fruit s lushness to create a round, full body yet the richness of this wine is perfectly balanced by natural acidity. Having aged in French and American oak barrels, our 2014 Pennino Zinfandel presents intriguing earthy spice notes all the way through the long, generous finish. highway 29 Appellation: Rutherford, CA Pritchett Hill Chateau niebaum lane Blend: 94% Zinfandel 5% Primitivo 1% Petite Sirah Vineyard: Gate, Chiles, Cow Barn, Walnut, Saddle Alcohol: 14.5% Regimen: 18 Months in 50% French & 50% American Oak, 25% New oak Release: November 2016 Founded in 1879 by Gustave Niebaum, Inglenook remains the crown jewel of the Napa Valley under the stewardship of the Coppola family. PO Box 208, 1991 St Helena Hwy Rutherford, CA All trademarks used herein are the exclusive property of Niebaum-Coppola Estate Winery, L.P Inglenook

2013 Cabernet Sauvignon 1882 History 1882 was the first vintage produced by Gustave Niebaum on the estate that would become one of the most renowned wineries in the New World Inglenook.

5 2013 Cabernet Sauvignon 1882 History 1882 was the first vintage produced by Gustave Niebaum on the estate that would become one of the most renowned wineries in the New World Inglenook. In the same year, Niebaum dug a small cave in the foothills of the Mayacamas to experiment and better understand temperature ideals for barrel aging. Niebaum s vision was legendary and his inquisitive search for perfection pioneered many initiatives of the modern-day Napa Valley. Today, Inglenook lies in the heart of the famous Rutherford Bench, offering an unparalleled wealth of quality fruit, richness and minerality from this unique terroir. 1882, made exclusively from estate-grown Cabernet Sauvignon, has been created to honor Gustave. Vintage Notes Although it was one of the driest growing seasons on record, 2013 was a stellar vintage. Despite the lack of precipitation, the vines were optimized by the ideal conditions of the previous year. The crop was unusually large, requiring a thinning out of fruit on multiple occasions. But these efforts paid off. By late summer, it was apparent our Cabernet was going to be of very high quality. The resulting fruit exhibited tremendous concentration that was perfectly balanced and highly fragrant. Winemaking Notes Over the last few years, we ve refined our Cabernet Sauvignon program, using smaller boxes for picking and a new destemmer that is gentler on the fruit. Likewise, during the fermentation process, we evaluate individual blocks of fruit daily to determine which will benefit from pump overs. These methods have greatly enhanced the quality of our Cabernet Sauvignon, which is why this wine is a pure varietal representation. Unlike Rubicon, which is aged exclusively in French oak, we age our 1882 Cabernet in a combination of French and American oak for 18 months, using only a small percentage of new wood. Appellation: Blend: Vineyard: Alcohol: Regimen: 18 months; 80% French oak, 20% American oak; 10% new oak, 90% used Released: Rutherford, CA 93% Cabernet Sauvignon, 5% Cabernet Franc, 2% Merlot Chateau Blocks 14.5% September 2015 Tasting Notes Our 2013 Cabernet Sauvignon 1882 is round and consistent with a velvety palate and a sense of completeness from the well-developed linear tannins. Highly aromatic and immediately expressive, you ll find an alluring fragrance of plums, currants, dried cherries, cocoa, and violets followed by smooth flavors of red fruits with a hint of almond. The wine s complexity is made even more intriguing as the wine finishes with the subtle sweetness of white chocolate. If you choose to enjoy this vintage in its youth, we recommend decanting for 1 hour before serving, otherwise our 1882 Cabernet Sauvignon will continue to evolve and drink best in 5 to 10 years. PO Box 208, 1991 St Helena Hwy Rutherford, CA All trademarks used herein are the exclusive property of Niebaum-Coppola Estate Winery, L.P. and/or its affiliates Inglenook

6 I n g l e n o o k H e r i t a g e S o c i e t y R e c i p e s R e d W i n e G a n a c h e & H a n d - R o l l e d T r u f f l e s RED WINE GANACHE AND HAND ROLLED TRUFFLES Yield: Approximately 100 truffles GANACHE: 3 1 /2 cups (500 grams) dark chocolate pieces (use between 60% 70% cacao) 2 1 /4 cups (475 grams) heavy cream 1 /4 cup + 3 Tbsp (100 grams) granulated sugar 1 /4 tsp + 1 pinch Kosher salt 2 tsp vanilla paste or extract 1 /4 C + 2 Tbsp (75 grams) red wine of your choice FOR ENROBING: 3 1 /2 cups (500 grams) Dark Chocolate pieces (use between 60% 70% cacao) 3 cups cocoa powder PREPARATION: To make the ganache, melt the chocolate in a medium bowl over a double boiler until it reaches 150 F (stir occasionally). Alternatively, melt it in 30 second increments in the microwave then transfer to a medium mixing bowl. Stir at each 30 second interval. Meanwhile, combine cream, sugar, salt and vanilla in a medium sauce pan and bring just to a simmer over low heat. Stir occasionally to dissolve the sugar and salt. Remove cream from heat and remove the bowl with melted chocolate from the double boiler. Wipe the bottom of the bowl with a dry towel to avoid getting water in your ganache. Pour approximately one quarter of the cream mixture into the melted chocolate. Using a rubber spatula, start in the center and mix in small circular motions until the cream begins to emulsify into the chocolate. Once the mixture in the center is emulsified start moving in a concentric motion while maintaining the circular mixing until the mixture is emulsified and homogenous. It will thicken up. Add another quarter of the cream mixture and proceed to emulsify into the chocolate as before. Repeat twice more until all of the cream mixture is used up. Take your time with this step. Be careful to make sure you are creating a stable emulsion by mixing carefully and thoroughly. Once all of the cream is emulsified into the chocolate add 1 /2 of the wine and emulsify in the same manner. Then add the remaining wine and emulsify. Place a piece of plastic wrap directly onto the surface of the ganache and cool in the fridge for about 4 hours or until set. Once the ganache is set, scoop into approximately 1 Tablespoon-sized balls. Roll the scooped ganache between the palms of your hands to make them more spherical (use latex gloves.) Place scooped/rolled ganache onto a parchment lined cookie sheet and allow to age overnight, uncovered at room temperature (70 F or below). Place the cocoa powder into a large mixing bowl. Temper the chocolate for enrobing by melting 2 /3 of the chocolate over a double boiler or using microwave method. Once melted, remove from heat and add remaining 1 /3 chocolate. Mix in with Continued on reverse

7 rubber spatula until chocolate is melted and incorporated. If necessary, place over the double boiler for a few seconds at a time to help melt remaining chocolate but do not allow chocolate to exceed 92 F. Put on some latex gloves, place some tempered chocolate into the palm of one hand then roll the truffle in between the palms of your hands until it is coated in tempered chocolate, then drop into the cocoa powder. Work with two or three at a time and make sure the truffles get completely covered in cocoa powder by shaking the bowl. Alternatively, you can use a chocolate dipping fork to dip the rolled ganache into the chocolate. Allow to set in cocoa powder for a few hours. Remove truffles from cocoa powder. Then, working with a few at a time, gently roll them around in a mesh strainer to remove excess cocoa powder. Keep truffles in a covered container and use within 5 7 days or freeze for a future date. NOTES ON THIS RECIPE: Working with chocolate can be extremely messy. Take precautions by working methodically and carefully. You can also tape down pieces of parchment paper to your work surface for easier cleanup. Any leftover melted chocolate or any chocolate that gets on your work surface can be re-used. Scrape it off and save it for next time you make ganache. If you plan on making truffles more than once it can be worthwhile to buy chocolate in bulk. Three kilogram bags are available online. There are many good brands out there. I use Tcho Chocolate here at the winery. It s a great product and is made locally in the bay area. Consider starting with less expensive chocolate until you build some confidence if working with chocolate is new for you. Alex Lovick, Winery Chef

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