Wine Society. Wine Society FEATURED RELEASES (CONTINUED) FEATURED RELEASES. WINEMAKER Harvest Update

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Dwayne Dixon
5 years ago
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1 OCTOBER 2017

WINEMAKER Harvest Update FEATURING STEPHANIE PUTMAN, RAYMOND VINEYARDS WINEMAKER With the heat waves long gone, we are ecstatic to share how successful our 2017 harvest went.

Because of this, we were able to focus on tannins once it cooled after Labor Day weekend.

Now that the Chardonnay is in barrels, we will continue to stir and top them off, while the reds soak on the skins awhile longer, since we prefer an extended maceration for the reds.

Stephanie Putman Winemaker, Raymond Vineyards Wine Society FEATURED RELEASES (CONTINUED) 2013 DELOACH VINEYARDS PINOT NOIR, GREEN VALLEY In the western hills of the Russian River Valley, the small

These optimal conditions extend the growing season, encouraging flavor concentration in the berries while soils rich in minerals from an ancient seabed infuse the fruit with nuanced flavors.

2 WINEMAKER Harvest Update FEATURING STEPHANIE PUTMAN, RAYMOND VINEYARDS WINEMAKER With the heat waves long gone, we are ecstatic to share how successful our 2017 harvest went. With most of everything surviving after the intense warm temperatures, we are pleased about the strategic planning of not picking during these heat waves. Because of this, we were able to focus on tannins once it cooled after Labor Day weekend. Although this gave us a slightly lower quantity, its the quality we are zoning in on and we can clearly see the amazing potential in this vintage so far. Now that the Chardonnay is in barrels, we will continue to stir and top them off, while the reds soak on the skins awhile longer, since we prefer an extended maceration for the reds. We will prep our barrels for the reds and do some housekeeping now that harvest is almost completed. We look forward to sharing our 2017 vintage with you soon! Stephanie Putman Winemaker, Raymond Vineyards Wine Society FEATURED RELEASES (CONTINUED) 2013 DELOACH VINEYARDS PINOT NOIR, GREEN VALLEY In the western hills of the Russian River Valley, the small Green Valley appellation is one of Sonoma County s coolest regions. Evening fog rolls in over from the Pacific Ocean to temper the warm summer days. These optimal conditions extend the growing season, encouraging flavor concentration in the berries while soils rich in minerals from an ancient seabed infuse the fruit with nuanced flavors. This wine is a blend from several vineyards and Pinot Noir clones, each of which contributes something unique to the finished wine. Our 2013 Green Valley Pinot Noir opens with fragrant aromas of bright cherry and currants with a hint of orange zest, enticing the palate. Complex flavors of blueberry, raspberry, vanilla and a touch of white pepper richly coat the palate. Full bodied and spreading, the velvety, round mouthfeel of this wine leads to a long, satisfying finish. RETAIL $45 WINE SOCIETY $36 REORDER $31.50 Wine Society FEATURED RELEASES 2014 RAYMOND VINEYARDS SIGNATURE COLLECTION CABERNET SAUVIGNON, NAPA VALLEY The grapes for our Signature Collection Cabernet Sauvignon are grown in prestigious vineyards from the western and southern reaches of Napa Valley including our Rutherford estate. Our 2014 Signature Collection Cabernet Sauvignon opens with rich aromas of ripe plum and blackberry and a subtle touch of violet. Upon the palate, flavors of cassis are accented by a hint of black licorice. The velvety richness of the mid palate carries through on the finish for a very harmonious sensory experience. RETAIL $55 WINE SOCIETY $44 REORDER $ BUENA VISTA PRIVATE RESERVE CHARDONNAY, SONOMA COUNTY The Buena Vista Private Reserve Chardonnay was sourced from the Thornton Vineyard, a site that is planted on a splayed shelf of Sonoma Mountain. The cold and wind, combined with the beautiful sunshine that graces this vineyard, make for an incredibly intense and rich Chardonnay. The grapes were whole-cluster pressed and barrel fermented with 100% malolactic fermentation before being aged in separate lots for 14 months in 100% French oak, 25% new. The wine was then bottled unfiltered. A stunning honey color in the glass, our 2014 Private Reserve Chardonnay offers enticing aromas of baked fruits, lemon zest and a hint of vanilla. Upon the palate, flavors of orange marmalade, peach crisp and toasted almond spread across the palate. This fine grained, well-balanced wine has medium body, nice acidity and a long creamy finish. RETAIL $50 WINE SOCIETY $40 REORDER $35

The heavy green foliage from the summer growth is an important source of biomass filled with nitrogen, micro nutrients and organic matter.

3 Garden UPDATE WITH JOE PAPENDICK, GARDEN MANAGER Fall marks the end of one growing cycle and the start of another. In Northern California planting, harvesting and plant care continues year-round, and one important fall garden task is building compost. The heavy green foliage from the summer growth is an important source of biomass filled with nitrogen, micro nutrients and organic matter. As the productivity of each crop fades, but before the first frost dries out the plant, the crops are pulled from the beds and used to build compost piles. Compost is a valuable resource for the garden. Not only does it provide important nutrients and microbes for plants, compost helps to improve soil structure. The organic matter in compost creates humus that allows nutrients present in the soil to be absorbed by the plants. Compost does more than feed plants; it builds fertility in the soil. Some of the garden beds in our Theater of Nature are specifically planted with crops that have a high biomass to help feed the compost piles. Crops that are good for composting are fava beans, sunflowers, stinging nettles, thistles, artichoke leaves. The cover crop mixes of bell beans, peas, vetch and oats sown in the winter produce good compost material in the spring. A few items that should never go into a compost pile are invasive weeds, Compost is a valuable resource for the garden. Not only does it provide important nutrients and microbes for plants, compost helps to improve soil structure. diseased plants, cat or dog manures and some plants inhibit plant growth like redwood leaves, eucalyptus, junipers, walnuts and California bay laurel. A quick guide to building a pile: There are four categories of ingredients: green vegetation (fresh plant matter or kitchen waste), dry vegetation (high carbon source, dry leaves, straw, old garden wastes), water and air. Soil and manure can also be added to the pile but is not necessary. First layer the thickest material over a 4 square-foot area, add 2 inches of dry vegetation, soak dry items well, add 4-6 inches of green vegetation. Add layers lightly to allow for air flow inside the pile. Pull the edges of the pile out to help maintain vertical sides. Repeat with 2 inches of dry, then 4-6 inches of green, adding water until the whole pile is damp like a squeezed sponge. Wait for the pile to reduce to a third of its size, turn the outside edges into the middle; when the original ingredients are no longer recognizable and the pile is the same temperature as the air, it is ready to use. CHEF S CORNER: FOOD & WINE Ingredients: 2 cups diced peeled cheese pumpkin or butternut squash (about 8 oz.) Extra-virgin olive oil Kosher salt 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds ORECCHIETTE PASTA WITH PANCETTA, PUMPKIN AND BROCCOLI RABE A recipe that matches the fall season and pairs perfectly with either our 2014 Buena Vista Private Reserve Chardonnay or the 2013 Deloach Pinot Noir, Green Valley. Directions: 3/4 cup pancetta, cut into 1/2 dice Pinch of red pepper flakes 2 cups orecchiette pasta 1/2 cup grated parmigiana (or Parmesan), plus more for topping 1/4 cup green pumpkin seeds, toasted Preheat the oven to 375 degrees F. Toss the pumpkin/squash with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve. Bring a large pot of well-salted water to a boil. Set up a bowl of wellsalted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve. Coat a large sauté pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin/squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes. Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously. Divide the pasta among dishes, sprinkle with a little more grated parmigiana and top with the roasted green pumpkin seeds. Recipe courtesy of Anne Burrell. From: Food Network Magazine

Dont Miss these Exciting Events FANTASY & DREAMS IN GOLDEN GLAMOUR -160 YEARS OF BUENA VISTA OCTOBER 27 TH, 2017 FROM 7 PM - 11 PM Friends, we are so excited for this special anniversary celebrating

4 Dont Miss these Exciting Events FANTASY & DREAMS IN GOLDEN GLAMOUR -160 YEARS OF BUENA VISTA OCTOBER 27 TH, 2017 FROM 7 PM - 11 PM Friends, we are so excited for this special anniversary celebrating 160 years of Buena Vista Winery, , with a grand Golden Glamour Halloween party, hosted by Jean-Charles Boisset! This year, we are uniting the best Halloween party in Napa Valley the Raymond Crystal Costume Ball with Buena Vista s Harvest Masquerade Ball. Napa and Sonoma come together for an evening of fantasy, dreams and golden glamour, celebrating 160 years since the birth of the modern California wine world, in style at Buena Vista Winery! Join us Friday, October 27th from 7pm-11pm at Old Winery Road in Sonoma. All tickets from Buena Vista s Harvest Masquerade Ball that was scheduled for October 21st and Raymond s Crystal Costume Ball originally scheduled for October 27, 1017, will be honored on October 27th at Buena Vista Winery s 160-year celebration. For more information, please contact customerservice@buenavistawinery.com or call General Admission: $100. Wine Society Members: $90 Save The Dates! MEMBER EXCLUSIVE HARVEST BRUNCH OCTOBER 7 RAYMOND VINEYARDS WINE CLUB PICK UP PARTY OCTOBER 8 WATTLE CREEK WINERY MEMBER EXCLUSIVE BUBBLES & OYSTERS OCTOBER 14 DE LOACH VINEYARDS STELLAR CELLAR SALE NOVEMBER 4 & 5 RAYMOND VINEYARDS, BUENA VISTA WINERY, DE LOACH VINEYARDS MEMBER SPARKLING EVENT DECEMBER 2 BUENA VISTA WINERY HOLIDAY OPEN HOUSE DECEMBER 2 DE LOACH VINEYARDS & WATTLE CREEK WINERY HOLIDAY OPEN HOUSE DECEMBER 3 BUENA VISTA WINERY & RAYMOND VINEYARDS To learn more about upcoming events please contact Boisset Collection at BOISSET WINE SOCIETY CURRENT FEATURED WINES *These wines are available exclusively through your Boisset Wine Ambassador. SPARKLING Retail Wine Society 2013 Buena Vista Blanc de Noir, Carneros $50.00 $ JCB No. 34 Sparkling Brut Rosé, Green Valley $75.00 $60.00 NV Wattle Creek Sparkling Shiraz, California $35.00 $28.00 SAUVIGNON BLANC, ROSÉ & OTHER WHITES 2016 DeLoach Vineyards Pinot Noir Rosé, Sonoma Coast* $24.00 $ DeLoach Vineyards Pinot Gris, Russian River Valley* $24.00 $ Raymond Vineyards Sauvignon Blanc, North Coast* $22.00 $17.60 CHARDONNAY 2014 Buena Vista Natalia s Selection, Russian River Valley $42.00 $ Buena Vista Private Reserve, Sonoma County $50.00 $ DeLoach Vineyards Heintz Vineyard $50.00 $ DeLoach Vineyards OFS, Russian River Valley $32.00 $ Frenchie Betsy Ross, Napa Valley $27.00 $ JCB No. 49 Chardonnay, Santa Lucia Highlands $65.00 $ LVE Legend Vineyard Exclusive, Napa Valley $45.00 $ Raymond Vineyards Signature Collection, Napa Valley* $35.00 $ Raymond Vineyards Generations, Napa Valley $75.00 $ Wattle Creek, Alexander Valley $36.00 $28.80 RED BLENDS 2015 Buena Vista Countess, Sonoma Country $25.00 $ Buena Vista The Sheriff, Sonoma County $40.00 $ Frenchie Coronation, North Coast $35.00 $ JCB Passion, Napa Valley $85.00 $ Lyeth Meritage, Sonoma County $30.00 $24.00 PINOT NOIR 2015 Buena Vista Private Reserve, Sonoma County $65.00 $ Buena Vista Otelia s Selection, Sonoma Mountain $48.00 $ DeLoach Vineyards, Stubb s Vineyard, Marin County $50.00 $ DeLoach Vineyards, Santa Lucia Highland* $50.00 $ DeLoach Vineyards, Green Valley $45.00 $ DeLoach Vineyards Maboroshi, Russian River Valley $50.00 $ JCB No. 12, North Coast* $35.00 $28.00 CABERNET SAUVIGNON 2014 Raymond Vineyards Signature Collection, Napa Valley* $55.00 $ Raymond Vineyards District Collection Cabernet Sauvignon, Napa Valley* $85.00 $ Wattle Creek Cabernet Sauvignon, Alexander Valley $42.00 $ Buena Vista Private Reserve, Sonoma County $75.00 $60.00 ZINFANDEL, SYRAH & MELOT 2012 Buena Vista Antal s Selection Zinfandel, Russian River Valley $40.00 $ DeLoach Vineyards Syrah, Russian River Valley* $28.00 $ Raymond Vineyards Zinfandel, Napa Valley* $45.00 $ Wattle Creek Merlot, Alexander Valley $30.00 $24.00 DESSERT WINE 2012 Wattle Creek Muscat Canelli, Alexander Valley $24.00 $ Buena Vista Riesling, Lake County $20.00 $16.00 CONTACT YOUR AMBASSADOR OR THE BOISSET WINE SOCIETY WITH YOUR ORDER X 2 OR customercare@boisset.com

5 BOISSET COLLECTION 849 ZINFANDEL LANE, ST HELENA, CA X 2 CUSTOMERCARE@BOISSET.COM MY.BOISSETCOLLECTION.COM BOISSET WINE SOCIETY OCTOBER 2017 SKU# NWLLT1017

Wine Society FEATURED

APRIL 2018 Wine Society FEATURED CURATED COLLECTION WINES 2015 RAYMOND ZINFANDEL EXCLUSIVE SELECTION, NAPA VALLEY Fruit for our Napa Valley Zinfandel was sourced from a single vineyard in a small valley