APPELLATION SOCIETY \ COLLECTORS CLUB

APPELLATION SOCIETY \ COLLECTORS CLUB MAY 2017

GREETINGS, CLUB MEMBERS Your May selection includes a Cabernet Sauvignon crafted from my favorite vineyard, Howell Mountain. In blind tastings, this wine always stands out; its structure and big fruit flavors are unmistakable. My wife gravitates to the Pine Ridge Vineyards Onyx Red Wine, also in your shipment. She loves its smooth, velvety texture and fruit-forward profile. We re both fans of the third new release: Pine Ridge Vineyards Contemplate Red Wine. It s such a fun and interesting wine to make production team members choose their preferred tastes of a small vineyard lot and we work together on blending until we come up with a wine that represents the whole. With the variety of flavor profiles in this month s selection, it s hard to choose one wine over the others, but we know you will enjoy the journey! Salud, -Gustavo Aviña, Vineyard Manager ROBERT PARKER'S WINE ADVOCATE A C C O L A D E S 2014 HOWELL MOUNTAIN CABERNET SAUVIGNON 92-94 POINTS (BARREL SAMPLE) THE 2014 CABERNET SAUVIGNON HOWELL MOUNTAIN CUTS A BROADER MOUTHFEEL, WITH MULBERRY, BLUEBERRY AND BLACKBERRY FRUIT, SOME FOREST FLOOR AND WHITE FLOWERS. IT IS FULL-BODIED, RICH AND IMPRESSIVE. ISSUE DATE: DECEMBER 30, 2016 98 POINTS 2013 FORTIS CABERNET SAUVIGNON (AVAILABLE TO CLUB MEMBERS ONLY) 93 POINTS 2013 STAGS LEAP DISTRICT CABERNET SAUVIGNON 93 POINTS 2014 OAKVILLE CABERNET SAUVIGNON

WINEMAKING UPDATE I m in the vineyards often during this crucial part of the growing season, checking out the new growth and gauging how the season and crop are progressing. Winter rains replenished the soils and after so many years of drought, the green growth is furious you can almost see the vines growing before your eyes! Gustavo s team certainly has their work in the vineyard cut out for them keeping the canopies pruned for even sunlight and air flow distribution to the precious clusters. Michael Beaulac, Winemaker, General Manager CELLAR UPDATE We are deep into bottling and have completed the 2015 Napa Valley Cabernet Sauvignon, moving on to the remainder of our 2015 wines except for FORTIS and the Stags Leap District and Howell Mountain Cabernet Sauvignons. These three wines spend extra time aging in barrels and will be bottled in December. Bottling involves many crucial steps (future story!), so we spread it out to three times a year to concentrate fully on each wine, ensuring its quality. Michael Conversano, Assistant Winemaker VINEYARD UPDATE In addition to our usual canopy management activities this time of year pulling leaves and lateral shoots from around the vines fruiting zone to increase air flow we re replanting several acres in our Rutherford Ridge and Stags Leap District vineyards. In this issue, you will read about the clones we chose, which have characteristics ideal for each vineyard site s location and soil. With much patience at least three years worth the results of our efforts will be evident in our wines! Gustavo Aviña, Vineyard Manager WWW.PINERIDGEVINEYARDS.COM ( 800) 400-6647

APPELLATION SOCIETY WINE SELECTIONS HIGHLY ACCLAIMED AND RECOGNIZED, OUR 2014 WINES REFLECT A VINTAGE WHERE WORDS SUCH AS QUALITY, DEPTH OF FLAVOR AND EXCELLENT ARE BEING ECHOED ACROSS THE VALLEY. WITH AN ABUNDANT CROP AND GOOD FORTUNE, WE INVITE YOU TO ENJOY. 2014 Howell Mountain Cabernet Sauvignon, Napa Valley $150 Member Price: $120 The lush aromas are of black fruit, violets, and the perfect hint of baking spices. Howell Mountain is the last vineyard we harvest, and the flavors show ripe, concentrated dark fruit like cassis and blackberry with nuances of dark chocolate, French roast coffee and brown sugar. This robust wine is velvety smooth with a round, dense, chewy texture and lingering finish. Enjoy with this month s recipe of Braised Short Ribs with Spring Gremolata. VARIETAL: 93% Cabernet Sauvignon, 5% Petit Verdot, 2% Malbec APPELLATION: Howell Mountain ALCOHOL: 14.9% BARRELS: 100% new French oak, 24 months AGING POTENTIAL: 12-15 years 2015 Contemplate Red Wine, Napa Valley $75 Member Price: $60 The deep cherry color implies the same in the wine s character. Sweet Bing cherry combines with enticing floral aromas. An elegant and silky, mediumbodied entry coats the mouth with flavors of berry compote, plum, cranberry, and fresh, sweet raspberries which marry nicely with savory roasted meat, bacon, and olive flavors. Youthful acidity leads to a long, clean finish. Enjoy this delightful wine with duck breast in a red wine sauce or with coq au vin. VARIETAL: 41% Cabernet Franc, 32% Cabernet Sauvignon, 15% Tannat, 12% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 14.5% BARRELS: 48% new French oak, 18 months AGING POTENTIAL: 8-10 years 2014 Onyx Red Wine, Napa Valley $65 Member Price: $52 The grapes for our Onyx wine were selected from a collection of our estate vineyards throughout Napa Valley. The Tannat grapes, the national grape of Uruguay, contribute color and structure to the blend. Inviting aromas of sweet cherry, vanilla, and dried fruit lead to flavors of dark red cherries, dark chocolate, and berry cola. The rich, silky mouthfeel and youthful, chewy tannins linger on the finish. Pair this wine with a juicy burger. VARIETAL: 30% Cabernet Sauvignon, 27% Petit Verdot, 19% Cabernet Franc, 12% Tannat, 12% Malbec APPELLATION: Napa Valley ALCOHOL: 15% BARRELS: 40% new French oak, 18 months AGING POTENTIAL: 5-7 years METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

COLLECTORS CLUB WINE SELECTIONS IN ADDITION TO THREE PRE-RELEASE WINES, COLLECTORS CLUB MEMBERS RECEIVE 3 LIBRARY WINES. BEFORE SERVING, 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. 2009 Howell Mountain Cabernet Sauvignon, Napa Valley $190 Member Price: $152 The Cabernet Sauvignon grapes come from vineyard blocks located 1,750 feet above the valley floor, on an east-facing slope surrounded by pine trees and rooted in volcanic tuff. Mountain tannins can be big, but this 2009 is showing perfectly integrated tannins and drinking beautifully now. Aromas of sage, blackberry, leather, and cedar are nuanced with sweet-pea floral notes. Flavors of sweet blackberry, black cherry, and cassis are supported by balanced acidity. VARIETAL: 100% Cabernet Sauvignon APPELLATION: Howell Mountain ALCOHOL: 14.5% BARRELS: 50% new French oak, 13 months AGING POTENTIAL: Enjoy through 2024 2007 Petit Verdot, Napa Valley $85 Member Price: $68 Our Petit Verdot possesses aromas of potpourri, sage, olive tapenade, leather, and a hint of mint. The sweet entry leads to intense flavors that reflect the variety and maturity of this wine. Graphite reminiscent of a Right Bank Bordeaux is harmoniously blended on the palate with red cherry, brambleberry, mocha, dark chocolate, fig, and cranberries. The heightened acidity of this wine makes it a perfect pairing for prime rib with all the fixings VARIETAL: 82% Petit Verdot, 17% Merlot, 1% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 55% new French oak, 16 months AGING POTENTIAL: Enjoy through 2018 2009 Onyx Red Wine, Napa Valley $85 Member Price: $68 Deep ruby color with a slight garnet rim indicates some maturity. The intriguing nose offers a depth of aromas including red fruit, sage, mint, tobacco, and leather. This unusual blend of Merlot, Tannat, and Malbec offers flavors of fresh cherry, raspberry, cranberry, pencil lead, mocha, and a hint of brown butter. The texture is soft, smooth, and creamy, with cocoa dust tannins. Pair this wine with a dry-aged hanger steak or lamb with mint jelly. VARIETAL: 49% Merlot, 35% Tannat, 16% Malbec APPELLATION: Napa Valley ALCOHOL: 14.1% BARRELS: 30% new French oak, 17 months AGING POTENTIAL: Enjoy now WWW.PINERIDGEVINEYARDS.COM ( 800) 400-6647

Game of Clones For many people the term cloning evokes images of sci-fi movies (and possibly a Scottish ewe named Dolly), but for winemakers and viticulturists it s just another decision to be made when planting or replanting a vineyard. Put simply, in grapegrowing, clones are subsets of grape varieties; the Cabernet Sauvignon variety, for instance, comes in many different clones, each one genetically distinct. While all of these clones will produce Cabernet Sauvignon grapes, the vines, the grapes, and, ultimately, the wines may display subtle differences. Some clones may be more resistant to disease, while others may produce smaller clusters or have specific flavor and texture characteristics. It is these clonal attributes that winegrowers take into consideration when planting a vineyard. There is no one-size-fits-all when it comes to clones, says Vineyard Manager Gustavo Aviña. It s like deciding which grape variety to plant or which rootstock (the plant material that forms the root of a vine onto which the clonal material or budwood is grafted) to use. You have to look at the conditions of the planting ite to determine which vines will work best for the area. Choosing a Clone Let s say you have a site with a microclimate that is somewhat cool relative to other vineyards or blocks. In that case, you might choose a clone known to be an early ripener; that is, one known to consistently ripen its fruit days or possibly weeks earlier than other clones of the same variety. In a cool vineyard, where the climate slows the ripening process naturally, using an early-ripening clone may avoid the possibility Illustration of grafted scion (varietal) with the chosen rootstock. of encountering rain during harvest, which can delay picking or create conditions for mold. Clones also affect cluster size and formation and the size of berries. In a vineyard that is susceptible to mildew, you might choose a clone that METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

produces loose grape clusters that allow for good air flow between the berries as they ripen, thereby lessening the possibility of fungus. Aside from how clones affect the ripening process and cluster formation, the most important reason for choosing one clone over another is its effect on the taste and structure of the wine; in other words, its sensory attributes. There are certain clones that just rise to the top in our tastings, says Winemaker Michael Beaulac. After working with them for a while you know you can count on them to bring color and concentration to the wine. Replanting at Pine Ridge Vineyards With replanting projects happening in both our Rutherford Ridge Vineyard in Rutherford and our Pine Ridge Vineyards estate vineyard in the Stags Leap District, clones have been top of mind for both Gustavo and Michael. In both vineyards we ve chosen to use two different clones of Cabernet Sauvignon: clone 33 and what we call the MR clone. There are certain clones that just rise to the top in our tastings. After working with them for a while you know you can count on them to bring color and concentration to the wine. We ve had clone 33 in our Circle Hill Vineyard in the Stags Leap District for several years, and it s rapidly become one of my favorite clones, says Michael. It produces small berries, spectacular color, and a flavor intensity that really stands out. When we test the phenolics of the wine (compounds that are indicative of the color and taste of the wine), the numbers bear out what we see and taste in terms of concentration. Gustavo agrees: When I taste the clone 33 berries before harvest I just want to keep eating them; the fruit is so great tasting. And I get those same flavors in the wine; they really carry through. MR - A Suitcase Clone Replanting the Vineyard Another clone we ll use is the MR, or Mouton Rothschild, clone. MR is what s known in the wine industry as a suitcase clone. While much clonal plant material is purchased from nurseries that specialize in grapevines, suitcase clones come from cuttings taken (with or, at times, without WWW.PINERIDGEVINEYARDS.COM ( 800) 400-6647

Propagating the MR Clone Grafting the varietal into the chosen rootstock. permission) from other usually quite famous vineyards. Although suitcase clones are rarely imported now due to concerns about vine disease, in the late 1970s and early 1980s they were more common. The idea with suitcase clones was to replicate vines known to produce very fine wines, says Gustavo, who notes that the MR clone, which was brought to Pine Ridge Vineyards decades ago, originated from Château Mouton Rothschild, the famous Bordeaux winery known for its First Growth Cabernet Sauvignons. We believe Pine Ridge Vineyards is the only Napa Valley winery to have this clone. The MR clone is another one that stands out in tastings, says Michael. It produces small clusters and berries, and though it shows different flavors depending on where it s planted (sometimes red fruit, sometimes black fruit), it nearly always ends up in our appellation wines and/or FORTIS. It s an outstanding clone. The one challenge we have with the MR clone is propagating enough plant material to meet our replanting needs. Because MR is not available in nurseries (as are clone 33 and other popular Cabernet clones), we must use our own budwood (pieces of the vines) for propagation. This involves taking cuttings from the dormant vines and sending them to a lab to be tested for disease; after that, the certified healthy cuttings are sent to a professional nursery for propagation. The process takes several months and is definitely not as simple as purchasing healthy clonal budwood from a nursery. But for Gustavo and Michael, it s worth it. Having this special clone allows us to make Cabernet Sauvignon unlike any other in Napa Valley, says Michael. How many wineries can say that? Young grafted vines preparing for budbreak. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

Since our founding in the late 1970s, Pine Ridge Vineyards has been mindful of how clones affect the growing habits of vines as well as the taste and texture of wines. Our founder, endlessly curious about clonal selection, planted our first vineyards with vine cuttings he d brought over from Bordeaux and Burgundy. We continue to propagate some of these clones to this day. But as we ve learned more about clones and about our own vineyards we ve also diversified our selection in an effort to better match clone to site. Like rootstocks and even grape varieties themselves, certain clones are better suited to some sites than others, says Vineyard Manager Gustavo Aviña. In addition, research and experimentation at wineries, nurseries, and universities have resulted in the development of new clones, and over the years we ve incorporated these into our replantings. Sparse clusters with small berries produce dense fruit flavors. One of these is Cabernet Sauvignon clone 7, a so-called workhorse clone that originated in Napa Valley and is widely planted due to its compatibility with the climate here. Our Las Posadas Vineyard on Howell Mountain is planted exclusively to clone 7, producing sparse clusters with small berries that result in a full-bodied wine with dense black fruit flavors. Clone 7 also shows up in our Stags Leap District, Rutherford, and Oakville vineyards, but we ve also planted several other Cabernet Sauvignon clones: 33, 337, 8, the MR clone, among others. Grape cluster undergoing veraison (ripening process). The diversity is a safeguard against disease that is, if one clone is susceptible to a virus, the others can make up for it but it also makes for more complex wines, says Gustavo. Even though they re from the same varietal family, each clone has its own personality. WWW.PINERIDGEVINEYARDS.COM ( 800) 400-6647

Braised Short Ribs with Spring Gremolata A PAIRING FOR PINE RIDGE VINEYARDS 2014 HOWELL MOUNTAIN CABERNET SAUVIGNON SERVES 6 THE SAVORY SHORT RIBS ELEVATE HOWELL MOUNTAIN S LAYERS OF RICH BLACK FRUIT AND SPICE. - SUSAN LASSALETTE, WINERY CHEF INGREDIENTS Short Ribs: 6-8 beef short ribs, trimmed of excess fat Salt and freshly ground pepper, to taste 3 Tablespoons vegetable oil 2 leeks, cleaned and coarsely chopped 2 large carrots, peeled and cut into 1-inch chunks 2 ribs of celery, cut into 1-inch chunks 4 garlic cloves, chopped 2 Tablespoons tomato paste 1 bottle (750ml) full-bodied red wine 2 quarts beef stock 3 thyme sprigs & 3 Italian parsley sprigs, tied together 1 bay leaf 1 sheet parchment paper, cut to fit the inside diameter of a Dutch oven Spring Gremolata: 1 cup mixed herb sprigs: Italian parsley, chervil, tarragon, thyme, and chive 2 lemons, zested into long julienne 2 Tablespoons spring garlic, minced DIRECTIONS TO PREPARE RIBS: Preheat the oven to 350 F. Pat the short ribs dry of excess moisture with a paper towel and liberally season with salt and pepper. TO COOK: In a Dutch oven over medium-high heat, add 3 tablespoons vegetable oil until hot. Working in batches, sear the ribs on all sides until nicely browned. Transfer ribs to a plate. Remove all but one tablespoon of oil from the Dutch oven. Reduce heat to medium; add the leeks, carrots, celery, and garlic and stir occasionally, browning the vegetables lightly. Add the tomato paste and stir to incorporate. Add the wine and stir to scrape up the browned bits. Add the stock, ribs, herb bundle, and bay leaf. Increase the heat to medium-high and bring to a boil. Remove from the heat. Place the parchment directly on top of the mixture, cover with a tight fitting lid, and put into the oven to braise for 2 to 3 hours, or until the meat is easily pierced with a fork. Remove the parchment; skim the fat off the sauce and discard along with the herb sprigs and bay leaf. Transfer the ribs to a warm plate. On the stovetop, boil the liquid down to thicken the sauce and reduce to approximately one quart. Strain the liquid, discarding the solids. Adjust seasoning with salt and pepper as needed. TO PREPARE GREMOLATA: Toss the mixed herb sprigs, lemons, and minced garlic. TO SERVE: Place a dollop of potato-ramp purée into a soup bowl, top with a short rib, ladle on a little sauce, and top with a tangle of the Spring Gremolata. To serve later, gently reheat ribs and sauce in a clean saucepan. Mix the Spring Gremolata just before service. METICULOUS CRAFTSMANSHIP CONTINUITY CLASSIC BALANCE

CURRENT RELEASE WINES TO PLACE YOUR ORDER, CONTACT US DIRECTLY AT (800) 400-6647 OR WINECLUB@PINERIDGEWINE.COM. TO ORDER ONLINE WITH YOUR CLUB DISCOUNT, PLEASE LOGIN TO YOUR ACCOUNT WITH YOUR ID AND PASSWORD. WINES (750ML) RETAIL BOTTL E PRICE MEMBER BOTTLE PRICE 2016 Chenin Blanc + Viognier $ 16.00 $ 12.80 2016 Napa Rosé $ 32.00 $ 25.60 2015 Dijon Clones Chardonnay $ 38.00 $ 30.40 2015 Le Petit Clos Chardonnay $ 75.00 $ 60.00 2013 Carneros Merlot SOLD OUT SOLD OUT 2014 Napa Valley Cabernet Sauvignon $ 64.00 $ 51.20 92 POINTS 2014 Onyx Red Wine $ 65.00 $ 52.00 2014 Tessitura Red Wine SOLD OUT SOLD OUT 2015 Contemplate Red Wine $ 75.00 $ 60.00 2014 Cave 7 Cabernet Sauvignon $ 85.00 $ 68.00 2013 Rutherford Cabernet Sauvignon $ 100.00 $ 80.00 90 POINTS 2014 Oakville Cabernet Sauvignon $ 100.00 $ 80.00 93 POINTS 2013 Stags Leap District Cabernet Sauvignon $ 125.00 $ 100.00 93 POINTS 2014 Howell Mountain Cabernet Sauvignon $ 150.00 $ 120.00 92-94 POINTS (BARREL SAMPLE) 2013 FORTIS Cabernet Sauvignon $ 200.00 $ 160.00 98 POINTS 2012 Epitome Cabernet Sauvignon $ 250.00 $ 250.00 * 2010 Black Diamond Port (375ml) $ 65.00 $ 52.00 2014 Napa Valley Cabernet Sauvignon (1.5L) $ 150.00 $ 120.00 92 POINTS *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, WHERE YOU MAY ENJOY 15% SAVINGS ON YOUR DAY-OF-VISIT PURCHASES. SEGHESIO VINEYARDS IN HEALDSBURG, CA. CHAMISAL VINEYARDS IN SAN LUIS OBISPO, CA. ARCHERY SUMMIT WINERY IN DAYTON, OR. SEVEN HILLS WINERY IN WALLA WALLA, WA. THE ESTATES WINE ROOM, SEATTLE, WA. CONTACT US: (800) 400-6647 WINECLUB@PINERIDGEWINE.COM

UPCOMING WINE CLUB EVENTS SUMMER DINNER SERIES SECURE YOUR PASSPORT TO OUR THREE SUMMER EVENTS AND SAVE! $500 PER PERSON, CLUB MEMBERS (2 PER MEMBERSHIP) $550 PER PERSON, GUESTS LUNCH IN THE VINEYARD (LIMITED TO 48 GUESTS) SUNDAY, JUNE 11 12:00 TO 3:00 PM $165 PER PERSON, CLUB MEMBERS (2 PER MEMBERSHIP) $185 PER PERSON, GUESTS Inspired by the French tradition of elegant Sunday luncheons. Enjoy a private tour of the estate followed by a delectable family-style meal, with each course paired with our finest wines. SUMMER CABERNET DINNER (LIMITED TO 48 GUESTS) SATURDAY, JULY 15 6:00 TO 10:00 PM $215 PER PERSON, CLUB MEMBERS (2 PER MEMBERSHIP) $240 PER PERSON, GUESTS Join us in the vineyard for a midsummer Cabernet dinner with a menu featuring seasonal wine country favorites paired with wines from our estate vineyards, along with toe-tapping music from a local band. LOBSTERFEST SATURDAY, AUGUST 19 6:00 TO 10:00 PM $175 PER PERSON, CLUB MEMBERS (2 PER MEMBERSHIP) $185 PER PERSON, GUESTS Bigger and better than ever and now held in our Rutherford vineyard. Experience playful wine cocktails, seafood hors d oeuvre and a family-style lobster boil while listening to live, local music. TO VIEW THE DETAILS OF OUR 2017 EVENTS AND TICKET RELEASE DATES AND TO PLACE TICKET RESERVATIONS PLEASE VISIT: PINERIDGEVINEYARDS.COM/WINES-SHOP/2017-EVENT-TICKETS Note: Sales tax will be added to above ticket prices. pine ridge vineyards 5901 silverado trail stags leap district napa valley california 94558 (800)400-6647 www.pineridgevineyards.com ZZNW00140