PINOT NOIR, FOUR VINEYARDS, LOS CARNEROS, NAPA VALLEY, 2013

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1 Robert Sinskey Vineyards PINOT NOIR, FOUR VINEYARDS, LOS CARNEROS, NAPA VALLEY, 2013

2 COME TOGETHER by Rob Sinskey In Two Acts Act I If there were a time to come together, it is now. As I write, there are two weeks to election day, marking the end of the most divisive presidential campaign season in memory. But now, the election is over and it is time to heal. Can disparate ideologies come together or have moderate voices of reason been cast aside by a circus of bickering, obstructionist rhetoric? I hope a chorus of diverse voices can find a positive message to make us stronger and inspire the will to tackle real issues like climate change and environmental degradation. I was walking through the streets of Portsmouth, New Hampshire the other day when I stumbled on a classic white steepled Unitarian Church, fronted with an inspirational message board. The words are as relevant today as they were fifty years ago: We must learn to live together... or perish together as fools. Martin Luther King Disparate voices are what makes this country strong, that is, if those voices come together to embrace difference as unique, yet complimentary, qualities. One of these days, I hope there will be no race but the human race. Then, perhaps we can realize John Lennon s dream of living together as one. Act II I had trouble relating to my conservative father as a teenager. I was a hippie kid with hair to the middle my back. He sported a flat-top buzz cut. Hairstyle aside, we viewed the world from diametric perspectives. I was a romantic and an idealist. He was a pragmatist, hardened by depression and war with no patience for dreamers. I had little patience for rigid thinking. It wasn t until he was seventy years old that we started to discuss our differences over a glass of wine. We found we actually had more beliefs in common than we realized, they just came from a unique place. I learned to question authority and reject conformity. The reality of his times encouraged conformity and an unquestioning respect for the government. But we both believed in the sanctity of the individual. It was that glass of wine that brought us together. It provided safe ground for conversation and the social lubricant to encourage us to reveal our inner truths. I always said that if it wasn t for sharing a glass of wine with my father I would have needed therapy. Instead, I learned to respect his unique story that formed his ideology. We discovered that our differences were our strength. We complimented each other and learned to work together to make our mutual passion for fine wine and Pinot Noir a reality. We came together over a glass of Pinot Noir. Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 2

3 Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 3

4 Winegrowing Notes Can four vineyards, comprising nine selections (clones and heirlooms) of Pinot Noir, come together to create a great wine? RSV believes diversity creates complexity as each individual voice joins in harmony, adding rich and vibrant layers, to create one impressive wine. Each individual selection is grown, harvested and fermented separately to bring out the expressive qualities of each lot. Then, the wine is blended by taste to create the most balanced, elegant and age-worthy Pinot Noir of the vintage. Tasting Notes Growing, making, and drinking Pinot Noir can be a right-brain, left-brain exercise. The analytical left enjoys selecting the ideal location, vine spacing, trellis structure, rootstock, and clone/field selection, while the visceral, creative right enjoys the pleasure of drinking and pairing with food. RSV has a winning combination in the 2013 Four Vineyards Pinot Noir where the right informs the left. All the hard analytical ground work comes together in hedonistic pleasure. The deep berry fruit with earth and spice is reminiscent of a great vintage red Burgundy. A deeper study reveals beautiful red fruit with fresh tobacco or tea notes that carry through in the long finish. A rich, yet vibrant, midpalate is framed with a nice core of resolved tannin that provides an elegant, age-worthy structure that guarantees this wine will be a pleasure for years to come. Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 4

5 MOTHER EARTH Root vegetables are rightly associated with winter as they offer the greatest choice when the weather turns harsh. Personally, I think root vegetables deserve attention no matter what the season. Their sweet earthy flavor is a delicious complement to the earthy base notes of a good Pinot Noir, such as RSV s perfectly balanced Four Vineyards Pinot Noir. The wine s aromas hint of cranberry, soft summer berries, rose petal and glorious earth. It is not a shy wine. Its beautiful proportions come together from selected lots across four of RSV s estate Pinot Noir vineyards on the Napa side of the Carneros. The Four Vineyards shines at the dinner table. Open a bottle and try it with roots! Until the Next Wine... Maria Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 5

6 Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 6

7 ROASTED ROOT VEGETABLES WITH RED QUINOA Sweet caramelized root vegetables mixed with earthy and delicious protein-packed Quinoa makes this a great main dish as well as a terrific side. Braising, then roasting, the vegetables gives them a soft custardy interior which is a nice contrast to the caramelized exterior. Use vegetable stock or miso for a vegetarian main. Feel free to substitute the root vegetables of your choosing. Serves 6 to 8. 3 tablespoons unsalted butter or extra virgin olive oil ½ pound gold beets, peeled and cut into ½ inch pieces ½ pound turnips, peeled and cut into ½ inch pieces ½ pound parsnips, peeled and cut into ½ inch pieces ¾ pound sweet potatoes, peeled and cut into ½ inch pieces ½ pound carrots, peeled and cut into ½ inch pieces Kosher salt Freshly ground black pepper 3 cups rich chicken stock or vegetable broth 1 cup red quinoa, soaked for 15 minutes, drained and rinsed well Parsley Shallot Garnish, recipe follows 1. Take a 12 inch sauté pan and draw a circle with a diameter ½ inch larger than the pan on a sheet of parchment paper. Cut out the circle and fold into 1 / 8 s. Cut ½ inch off the tip off to make a hole at the center. Reserve. 2. Heat a large sauté pan over medium high heat. 3. Add the fat to the hot pan and then the vegetables. Cook until the vegetables begin to soften, about 10 minutes. Season with salt and freshly ground black pepper. 4. Add 3 cups liquid to the pan and bring to a boil. Reduce heat to a simmer and cover with the parchment circle; press down the edges to fit inside the pan. 5. Cook until the vegetables are tender about 35 to 40 minutes. Use a strainer set over a bowl to drain off cooking liquid. Reserve the liquid to cook the quinoa. 6. Preheat the oven to 425 degrees F. 7. Butter or oil a ½ sheet pan. Spread the vegetables out in 1 layer. Roast for 50 to 60 minutes until vegetables are golden. Turn the pan around in oven while roasting to evenly brown. 8. While the vegetables are roasting cook the quinoa. 9. Add enough water to the reserved cooking liquid to make 2 cups. Place in a 2 quart sauce pan. 10. Add the drained quinoa to the liquid along with 1 teaspoon salt. Bring the pan to a boil. Reduce to a simmer and cover. 11. Cook for minutes until the liquid is absorbed. Turn off heat and let sit covered for 15 minutes. 12. When the vegetables are golden remove the pan from the oven and spoon the vegetables into a serving dish. Fluff the quinoa with a fork and fold into the vegetables until well combined. 13. Top with the parsley shallot garnish and serve immediately. PARSLEY SHALLOT GARNISH This is an excellent garnish for any dish that needs a little pop before serving. Use on sliced meats, mushroom ragouts and pasta of all shapes and sizes. Add ½ teaspoons of finely planed lemon zest for a citrusy twist. Yield: ¼ cup 2 tablespoons extra virgin olive oil 3 tablespoons finely chopped flat leaf parsley 2 tablespoons minced shallots Pinch chili flakes, optional Kosher salt Heat a small sauté pan over medium heat. Add the parsley and shallots and cook until shallots are just golden. Add chili flakes if using. Season to taste with salt. Cool and reserve to garnish. May be made in advance and stored at room temperature overnight.

8 FINE WINES. ORGANIC VINES. Robert Sinskey Vineyards 6320 Silverado Trail Napa, CA robertsinskey.com Winemaker: Jeff Virnig Chef: Maria Helm Sinskey Photos and Text: Rob Sinskey Vineyard Manager: Debby Zygielbaum

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