The 2015 harvest is finished and the fruit is in the winery! The verdict? Phenomenal!

Transcription

1 Our vines are in their winter dormancy; a beautiful and necessary stage in the vineyard when time seems to stand still.this is a critical period for the vines in the same way that we rely on sleep to re-energize ourselves. Grapevines grow pretty vigorously and if left unattended, the fruit will not ripen properly. For the best grapes, there needs to be a favorable leaf-to-fruit ratio. So while the vines sleep during the winter months, the vineyard crews go through the rows and prune back the canes and remove the excess branches. Prunning is done with the next harvest in mind. Spacing things evenly ensures that furture growth is balanced and that the vine s energy and nutrients can concentrate on the fruit. Great wines come from great fruit. When their winter sleep is over, the vines will get back to work and provide us all with more awardwinning St. Julian wines! St. Julian s Mountain Road Estate Vineyard was just certified by the Michigan Agriculture Environmental Assurance Program! This is an innovative program where our Estate vineyard owners, Dave & John Braganini, voluntarily utilize sound environmental practices to prevent agricultural pollution risks. We are proud to be protecting our natural resources while producing world class, quality wines! Congratulations to Dave and John on this certification!

2 The 2015 harvest is finished and the fruit is in the winery! The verdict? Phenomenal! We officially started harvest with Montmorency Cherries on July 17 th, but grape harvest started September 9 th with Frontenac gris and LaCresent two new Minnesota hybrid varietals. Overall, we had an excellent harvest. Despite the cool spring and a cooler than normal summer, the fall weather was perfect to produce exceptional quality fruit. While yields were still down a bit, especially on varieties being retrained from 2014, most growers were happy with the crop and we are thrilled with the 2015 vintage. The bad news: another year marked by the unforgiving winter produced a very small crop of our premium wines. The good news: we did harvest very limited quantities of vinifera including Sauvignon blanc, Pinot noir, Cabernet sauvignon and Albariño, capping off a growing season that produced clean, healthy grapes. We had a beautiful crop of French-American Hybrid grapes, like Traminette and Chancellor. However, we have extremely limited Vitis vinifera, like Pinot gris and Cabernet franc from this vintage. Often times, when Mother Nature strikes as she did with the harsh winter weather these past two years, the quantity of grapes diminishes. Those grapes that do survive thrive. The result is outstanding wine! The reds look quite spectacular this year with blackberry and cherry aromas and deep, dark, delicious tannins. This vintage is marked by four new varietals for the winery: LaCresent, Valvin Muscat, Frontenac gris and Gruner Veltliner. Although a bit early to determine their final destination, the fermenting juice is stunning, and their combined aromatics promise several exciting final blends to come. The last few weeks of crush were fast and furious, with Merlot, Cabernet franc, and Cabernet sauvignon grapes arriving at the hopper on the same day. The season wrapped up with Late harvest Vidal crush on November 4 th, and these grapes looked absolutely perfect. The Traminette and Rieslings are delicious, Late Harvest Vignoles is outstanding and the Pinot noir is going to be a block-buster again! Now that this harvest is complete, we are anxious to look forward to 2016 and fingers crossed Mother Nature blesses us with warm, dry weather! What is the difference between Sparkling Wine and Champagne? William Anderson Houston, TX Sparkling Wine is a category of wine that is effervescent or contains bubbles of carbon dioxide. Different regions of the world have different names for Sparkling Wines. In Italy, Sparkling Wine is called Spumate and in Spain it s called Cava. The word Champagne is reserved exclusively for sparkling wines from the Champagne region of France. In 2006, the European Union and the United States agreed to ban the use of the term Champagne from all new wine labels produced after that year. So all new bubblies made in America are officially termed Sparkling Wines. The bubbles of all sparkling wines are formed during a second fermentation process. For this, the winemaker takes a still wine, and adds a few grams of sugar and a few grams of yeast. The yeast and sugar convert to carbon dioxide which creates bubbles, millions and millions of bubbles. They are returned into the wine and trapped in a closed vessel sending the pressure soaring to about 80 psi hence the Pop and Fizz! This secondary fermentation process can occur in one of two places. The first method, known as the traditional Champagne Method, occurs in the individual bottles. Our Blanc de Blanc is made by this technique and it is a more labor intensive way of creating the bubbles. You can also create the second fermentation in a big tank, using what is called the Charmat Method. This natural process traps the bubbles in the tank and then the wine is bottled under pressure which keeps the bubbles from escaping. This is how our Sweet Nancie Sparkling Wines are created. I suggest you always keep a bottle of sparkling wine in the fridge for a special occasion. Sometimes the special occasion is that you ve got a bottle of bubbles in the fridge! : Our St. Julian Michigan Brut Champagne, which was first produced in 1989, is allowed to be called Champagne even though it is made in Paw Paw, Michigan. The name has been grandfathered.

3 St. Julian has been in operation since Below are some milestones from our 95 years in operation. I am proud to always refer to us as one of the oldest and most original farm to table food products grown in Michigan. Now, more than ever before, we want to know where it comes from and is it grown sustainably. We are proud to be doing all we can to answer these challenges affirmatively. We will continue Below are a to few do of so our and milestone work hard dates at in our it going 95 years forward of operation. to our I 100 am proud th Anniversary to always refer in 2021! to us as one of 1895 Mariano Meconi is born in Faleria Italy, just north of Rome 1909 Meconi immigrates to Windsor, Canada 1920 Prohibition becomes law in the United States 26 year old Mariano Meconi founds Border City Wine Cellars 1933 Prohibition is repealed on Dec. 5 th & Michigan is first state to ratify 1934 Meconi moves winery to Detroit & renames it Meconi Wine Company 1936 Meconi relocates winery to Paw Paw & renames it Italian Wine Company 1941 Pearl Harbor bombed on Dec. 7 th. Meconi renames the winery St. Julian on December 8 th 1946 St. Julian begins making sparkling wine using the Charmat process 1949 St. Julian opens first tasting room in Michigan 1973 Charles Catherman joins St. Julian in winemaking & helps create the Solera Cream Sherry system, St. Julian s most awarded product 1974 St. Julian begins a major joint-venture with local growers to plant French -American hybrid wine grapes 1975 Larry Gilbert, Cellarmaster and Master Distiller, joins St. Julian 1976 St. Julian receives the MI Ambassador of Tourism Award from Governor Milliken 1980 Mariano Meconi dies at Frankenmuth winery opens and becomes home for the Solera system 1982 Frankenmuth wines receive Michigan Product of the Year Award rd generation David Braganini appointed President of St. Julian 1987 St. Julian Seyval blanc selected by Pope John Paul II for use during mass for 90,000 at the Silverdome in Detroit, MI 1989 St. Julian receives the Mid DNR Award for Environmental Excellence for its recycling program 1996 St. Julian purchases a Christian Carl Still & begins brandy production 1998 St. Julian named Winery of the Year by Tasters Guild International 2005 Grey Heron vodka is made 2007 Mountain Road Vineyard is planted to produce estate bottled premium wine th generation Angela Braganini joined St. Julian 2010 Nancie Corum-Oxley is appointed Winemaker 2012 St. Julian Late Harvest Riesling wins Best Sweet Riesling in the World 2014 Braganini Reserve Pinot noir, St. Julian Reserve Riesling & Solera Cream Sherry all take home top honors at Jefferson Cup Invitational! 2015 St. Julian voted Top 10 Midwest Wineries & Top 5 People s Choice Wineries in MI St. Julian celebrates 95 years of winemaking from locally grown Southwest Michigan grapes!

4 We are always trying something different here at St. Julian. This year, we decided to try a Nouveau style wine. Though not a new winemaking technique, it is something we haven t tried in over 30 years! So what is a Nouveau stytle wine? It all started in Beaujolais, France. Originally made from the Gamay grape varietal, here at St. Julian we decided to use the Foch varietal from 20 year old vines. During the winemaking technique, carbonic maceration, whole grape clusters, including the stems, are delicately unloaded into a steel tank. The tank is flooded with carbon dioxide, which creates an environment free of oxygen. This is a vital part in carbonic maceration. The carbon dioxide permeates the grape clusters, stimulating fermentation inside the individual grapes, known as intercellular fermentation. Because of this intimate process, unique aromatic and flavor compounds are developed. After about one week, the grapes are pressed and the juice is immediately removed from the skins, allowing standard fermentation to continue. The little skin contact time results in the wine being light in color and having low tannin. A traditional Nouveau style wine is the first wine of the season. It is light, fruit forward and more approachable red wine. Bursting with flavors of tart cherry and raspberry, our Nouveau is meant to be enjoyed young, with no need to age in your cellar. Served just slightly under room temperature, but not chilled, St. Julian s 2015 Nouveau will pair wonderfully with a creamy cheese, Cherry BBQ Chicken or the Pork with Cranberry recipe in this newsletter. It s not port. It s not sherry. It s a little of both blended together with a splash of barrel aged brandy to bring you the best of both worlds! First bottled in 2010 for the anticipation of our 90 th Anniversary, the planning process started 3 years prior. In 2007, St. Julian produced the first vintage of Frontenac port. Since that vintage, we produce Frontenac port in warm vintages to age in our barrel cellar. And what better way to celebrate our 95 th Anniversary another bottling of the absolutely scrumptious Founder s Pride! Made with the true port winemaking method used in Portugal today, Frontenac grapes were harvested and crushed. Once fermentation started, the wine was fortified with brandy. After several days of skin contact, the grapes were pressed. The alcohol in the wine is from the brandy addition and the sugar is what Mother Nature produced in the vineyard. This wine was then transferred to barrels where it aged for 3 years. Once the Frontenac Port is aged to perfection, we blend a small portion of our awardwinning Solera Cream Sherry in to round out this impeccable dessert wine. The long awaited return is here!

5 Artisanal Winemaking Nancie Oxley, Winemaker What we attempt to achieve, through our winemaking practices, is a balance among the component parts of a wine. The realization of this balance between fruit, acidity, and tannin ensures both a wine of finesse and enduring elegance and, quite importantly, a thread of continuity in our style from vintage to vintage. We have the luxury of sourcing many small parcels of top quality fruit, optimizing varietal expression in each and every lot. We achieve this through small lot vinification keeping wines from each vineyard separate during the winemaking process. This not only enables us to better evaluate each vineyard site and adjust growing techniques from vintage to vintage, it also provides us a spice rack from which to select blending components. We are excited to give you two new limited quantity, artisanal wines this quarter: 2 Barrel Chardonnay and Cap Drain Cuvee #2. They both are examples of artisanal winemaking at its best! Lake Michigan Shore Chardonnays are consistent for lively citrus, green apple and tropical flavors. Cooler temperatures also allow the fruit to retain a firm acid structure while developing varietal character. The body of the wine tends to be medium and the overall character is elegant and not heavy and overdone. The buttery and oaky components come from the winemaking and will vary with each vintage. For the 2 Barrel Chardonnay, a hand-selection of two new French oak barrels of single vineyard Chardonnay were saved. The rich fruit and butter notes of these 2 barrels were so compelling, we decided to blend them together for a special bottling. Balance, harmony, and complexity occur as a result of combining grape varieties or various vineyard sources into one final finished wine. Cap Drain Cuvee #2, the second bottle in this special series, blends Syrah, Merlot and Cabernet Franc. The Cap Drain process of winemaking uses gravity to naturally press the wine from the cap of skins, producing small lots of dark, intense red wines. These are then blended together to create a cuvee. Our blending takes place in multiple stages in the cellar to best enhance the subtlety and nuance of a particular wine. While this is an incredible amount of work, it gives us an amazing palette of flavors to work with. From the Syrah, the wine gathers hints of currant spice and plum that compliment the rich, earthy black cherry and tobacco flavors of the Merlot. Cabernet franc adds a natural acidity and herbal complexity. Interested in purchasing a used wine barrel? We have a limited quantity of barrels available for sale. Prices are $150 for wine worthy barrels and $130 for general use barrels. Please call ext 802 for details.

6 PORK with CRANBERRY MUSTARD GLAZE This recipe was first published in October, however it was printed incorrectly. It s just too good so here it is again-correct! INGREDIENTS 4 thick cut pork chops 2 Tbsp. Maple syrup 1 tsp. Dijon mustard 1 Tbsp. olive oil ¼ tsp. freshly ground pepper For the sauce: 2 shallots, sliced thin 2-3 garlic cloves, minced 1 cup dried cranberries 2 Tbsp. fresh chopped rosemary ¼ cup chicken stock ½ Tbsp. Balsamic vinegar 3 Tbsp. olive oil 1 Tbsp Dijon mustard DIRECTIONS Place pork chops, Maple syrup, Dijon, olive oil & pepper in zip lock. Marinade for at least 30 minutes or all day in the refrigerator. Take out and allow meat to come back to room temperature. Preheat oven to 350 degrees. Remove chops from the marinade and sautee in a pan until brown. Then bake in oven for about 30 minutes, or until desired degree of doneness. While meat is cooking, make sauce. Place olive oil in skillet over medium heat. Add shallots and cook until translucent. Add garlic, cranberries and rosemary. Stir for about 30 seconds. Add chicken stock and stir. Turn up heat and bring to a boil. After 2 minutes, add Dijon and Balsamic vinegar. Continue to stir until desired level of thickness. Season with salt and pepper and serve over pork. WINE PAIRING Braganini Reserve Meritage The cranberries extend the berry flavors and spices in the wine so deliciously. The maple syrup and mustard add a richness that compliments the acid in the wine. NOUVEAU This wine is wonderfully tart and fruity and the cranberries make this pop even more. The spice from the mustard and sweetness of the maple syrup round out all the flavors of the wine. Delish! PEAR, BLUE CHEESE & WALNUT CROSTINI INGREDIENTS 5 oz. blue cheese 3 Tbsp. chopped walnuts, toasted ¼ inch thick French bread slices, toasted 2 ripe pears, cored and thinly sliced honey to taste DIRECTIONS Preheat your oven by turning on the broiler. Place the slices of toasted bread on a baking sheet lined with parchment. Smear the toast generously with blue cheese. Top with a thin slice of pear. Crumble on some more blue cheese and place it under the broiler. Heat until the cheese is bubbly. Remove the baking sheet and sprinkle the crostini with chopped walnuts. Drizzle with honey. WINE PAIRING WHAT WE ARE DRINKING IN Founder s Pride The rich berry flavors and sweetness of this dessert wine is complimented by the rich creaminess of the cheese and the tartness of the pear. The nuttiness of the wine is brought out by the walnuts. VINEYARD SELECT 2013 BR Chambourcin 2013 BR Meritage 2013 Cap Drain Cuvee # Nouveau Barrel Chardonnay 2014 BR Riesling VINEYARD SELECT RED 2013 BR Chambourcin 2013 BR Meritage 2013 Cap Drain Cuvee # Nouveau 2013 BR Chambourcin Founder s Red PERFECTLY PAIRED 2013 BR Meritage Founder s Pride 2014 BR Porpetto 375 ml 2015 Nouveau Barrel Chardonnay 2013 Cap Drain Cuvee #2 PERFECTLY PAIRED WHITE 2014 BR Porpetto 375 ml 2014 BR Riesling 2014 SJ Late Harvest Riesling Barrel Chardonnay Polar Vortex 2014 BR Riesling SWEETER HARVEST Founder s Pride Cherry Wine 2014 BR Porpetto 375 ml 2014 SJ Late Harvest Riesling Moo Low Chocolate Wine Polar Vortex Read about a wine you didn t receive? Wine Club members have access to any wine, in any shipment at a discounted rate. Call to check availability ext 785 Seasons change and so do our tastes. If you see a club that looks more tempting, call now to change before April s Shipment!