january 2017 rubicon member shipment

Dear Member, Happy New Year! We hope that you thoroughly enjoyed the holiday season and wish you the best in 2017. This year, Philippe Bascaules will become Managing Director of Château Margaux. We are pleased to announce that he will also remain our Director of Winemaking at Inglenook. Philippe s devotion to Inglenook has created a winery that Eleanor and I can pass on to our children and their children, said Francis Ford Coppola. Château Margaux is Philippe s alma mater, so it is logical and understandable to us that Philippe would be called upon to return there after the untimely passing of the wonderful Paul Pontallier*(Managing Director). When Philippe was presented with the opportunity to return to Château Margaux, we were thrilled that he wished to continue working on both sides of the ocean. In the spirit of international camaraderie, we will be hosting our first Heritage Society trip to the Coppola Family s Palazzo in Italy from April 9-13. Built in the late 19th century, coincidentally the same period Gustave Niebaum founded Inglenook, Palazzo Margherita is located in Bernalda, Italy, the hometown of Francis s grandfather, Agostino Coppola, who always referred to it affectionately as Bernalda Bella. This private luxury wine and food experience offers an amazing way to discover the true essence of this region while indulging in gourmet wine-paired meals both at the Palazzo and in picturesque neighboring villages, all while being escorted by Inglenook s Vineyard Manager, Enrique Herrero. If you are interested in embarking on this adventure, please email info@palazzomargherita.com for more information. january 2017 rubicon member shipment One bottle of 2010 Rubicon Cellar for up to 20 years Retail $250 per bottle Special Shipment Price $157.50 per bottle One bottle of 2011 CASK Cabernet Sauvignon Cellar for up to 15 years Retail $75 per bottle Member Price $56.25 per bottle One bottle of 2013 Blancaneaux Our white Rhône-style blend Retail $65 per bottle Member Price $48.75 per bottle Total Retail $390 Special Shipment Price $262.50 plus Tax and Shipping upcoming event Join us on Sunday, March 12th for our Annual Chef Experience featuring Inglenook s Chef Alex Lovick. Cheers! Blaise Taddune Heritage Society As a Rubicon member, you receive 25% off all wines and merchandise. Call us to assist with your order 707.968.1149 All trademarks used herein are exclusive property of Inglenook and/or its affiliates. 2017 Inglenook, Rutherford, Napa County, CA HS 0117 R

January 2017 Rubicon Shipment Order Form to place an order Call: 707.968.1149 Visit us online: http://www.inglenook.com to inquire about your membership Call: 707.968.1144 Email: heritagesociety@inglenook.com shipment wines Retail Shipment Reorder Price Price Price Qty Total 2010 Rubicon....$250.00....$157.50....$175.00....... $ 2011 CASK Cabernet Sauvignon....$75.00.... $56.25....$52.50....... $ 2013 Blancaneaux....$65.00.... $48.75....$45.50....... $ current wines from our portfolio Bottle limits may apply Retail Rubicon 2013 Rubicon....$210.00....$157.50....... $ 2013 Rubicon 375ml....$105.00.... $78.75.......$ 2013 Cabernet Sauvignon....$75.00.... $56.25....... $ 2013 Cabernet Sauvignon 375ml....$40.00.... $30.00....... $ 2014 1882 Cabernet Sauvignon....$55.00.... $41.25....... $ 2014 Edizione Pennino Zinfandel....$48.00.... $36.00....... $ 2013 RC Reserve Syrah....$62.00.... $46.50....... $ 2014 Blancaneaux....$65.00.... $48.75....... $ 2015 Sauvignon Blanc....$35.00.... $26.25....... $ large formats Large format wines (exclusively for our members) 2013 Rubicon 9L.... $3,780.00....$2,835.00.......$ 2013 Rubicon 6L.... $2,350.00....$1762.50.......$ 2013 Rubicon 3L.... $1,090.00....$817.50.......$ 2013 Rubicon 1.5L....$500.00....$375.00.......$ 2013 Cabernet Sauvignon 9L.... $1,100.00....$825.00 2013 Cabernet Sauvignon 6L....$740.00....$555.00....... $ 2013 Cabernet Sauvignon 3L....$360.00....$270.00....... $ 2013 Cabernet Sauvignon 1.5L...$180.00....$135.00....... $ 2013 RC Reserve Syrah 1.5L....$148.00....$111.00....... $ 2013 Edizione Pennino Zinfandel 1.5L....$110.00.... $82.50....... $ 2014 Blancaneaux 1.5L....$156.00....$117.00....... $ Price Price Library wines Please call us at 707.968.1149 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 AZ, NJ All trademarks used herein are exclusive property of Inglenook and/or its affiliates. 2017 Inglenook, Rutherford, Napa County, CA HS0117 R

2010 Rubicon History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating world-class wines equal to those that founder Gustave Niebaum and his grandnephew John Daniel Jr. made for decades. Rubicon, the estate s flagship wine since 1978, is produced from the best estate grown fruit, including the historic Gustave Niebaum Cabernet selection, which was first planted on the property in the 1880s. The Vintage Two thousand ten saw one of the coolest growing seasons of the last 30 years. Chilly spring temperatures resulted in slight delays in bud break and bloom, but the weather didn t affect fruit set or the maturation of clusters through the bloom stage. The consistently cool weather allowed the fruit a slow rate of sugar development and necessitated longer hangtime. This resulted in highly fragrant and flavorful grapes and, subsequently, a more elegant wine. Winemaking Notes Over the last few vintages, we ve continued to refine the methods we use in crafting Rubicon in order to create the most elegant wine possible. In addition to now being even more discerning about the selections that go into Rubicon, we ve purchased new equipment we think will be even more gentle on the fruit, and we have further improved our fermentation techniques. Our 2010 Rubicon was barrel-aged in our caves for 20 months. Tasting Notes Rich, round, and elegantly textured, the 2010 Rubicon exudes deep, dark aromas of kirsch, cherries and fruit jam combined with a hint of almonds. The mid-palate unfolds as a powerful combination of ripe fruit, showing tannins of equal intensity. The finale is long, persistent and expressive. To experience the full nature of this wine, one hour of decanting is recommended. Appellation: Rutherford, CA Blend: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot Vineyard: Case Production: Alcohol: Release Date: Cohn, Gio, Walnut, Apple, Garden, Cask, Creek 4,000 cases 14.8% September 2013 All trademarks used herein are the exclusive property of The Coppola Companies. 2013 Inglenook WWW.INGLENOOK.COM PO Box 208, 1991 St Helena Hwy Rutherford, CA 94573

2011 Cabernet Sauvignon Cask History In 1975, Francis Ford Coppola purchased the historic Inglenook property, intent on restoring the estate s legacy of creating world-class wines equal to those founder Gustave Niebaum and his grandnephew John Daniel Jr. made for decades. Inglenook CASK wines, which were originally produced between 1934 and 1964, have been judged by critics to be among the best Cabernets ever made. Since 1995, the Coppola family has produced a new era of CASK wines that are crafted in the same spirit as those made more than half a century ago. The Vintage By all accounts, 2011 was a difficult vintage. Not only was the growing season uncharacteristically cold, two heavy storms at critical times affected the harvest. The first rainy cold snap in early June, resulted in limited fruit set in certain vineyard blocks, which reduced our overall yield. The second storm, at the beginning of October, triggered a botrytis outbreak in several of the vineyards. Although the affected clusters were quickly removed, this further diminished our fruit yield for the season. The upside to having a smaller crop, however, is that the grapes develop a more intense fragrance and concentration. Winemaking Notes Over the last few years, we ve continued to refine the methods we use in crafting our Cabernet Sauvignon in order to create the most elegant wine possible. Even though we had less fruit to work with this vintage, we were very particular about our selections. Likewise, we re getting better aromatic expression from the grapes as a result of the new destemmer we purchased, which is gentler on the fruit and causes less oxidation. We ve also changed our fermentation techniques. Rather than using pump overs at scheduled intervals, we evaluate each individual block and consider which ones would benefit from added development. Together, these methods greatly enhance the quality of our Cabernet. This vintage, 50% of the barrels we used were new oak, 85% French oak and 15% American oak. Appellation: Blend: Rutherford, CA 85% Cabernet Sauvignon 12% Cabernet Franc, 3% Merlot Tasting Notes Subtle and round on the palate, the 2011 Cabernet Sauvignon Cask offers fragrant notes of boysenberries, cherries, black currant and leather. Flavor intensity increases on the mid-palate with beautiful impressions of red fruits, spices, and coffee. This vintage bestows a supple texture with soft tannins and smooth, even transitions, giving it a particularly elegant style. Vineyard: Chateau, Cohn, Red Barn, Walnut, Garden, Bridge, La Lomita Case Production: Alcohol: 6,700 cases 14.2% Release Date: June 2014 All trademarks used herein are the exclusive property of The Coppola Companies. 2013 Inglenook WWW.INGLENOOK.COM PO Box 208, 1991 St Helena Hwy Rutherford, CA 94573

2013 Blancaneaux About the Wine Blancaneaux is a white Rhone-style blend of estate-grown Roussanne, Marsanne and Viognier. Produced in extremely limited quantities from 6.5 acres of white grapes grown on the property, Mt. St. John shades the fruit from the late afternoon sun preserving their aromas and acidity. All three varietals come from vines that are more than ten years old and now showing signs of maturity by revealing more profuse aromatics, richer textures, and complex flavors. Marsanne and Roussanne contribute body and minerality, while our Viognier brings an intense bouquet of tropical fruit and spices. Vintage 2013 was one of the driest growing seasons on record, yet despite a lack of precipitation, the vines developed an unusually large crop with a lot of vine vigor that required thinning on multiple occasions. By late summer, it was apparent the fruit was going to be of very high quality, in part due to the excellent conditions the year before. Our white Rhone varietals reached optimal ripeness by August, so we harvested weeks earlier than the previous years. The extra work required of this vintage paid off by delivering perfectly balanced fruit with luscious, ripe flavors offset by crisp acidity and intense aromatics. Winemaking Notes Our Blancaneaux grapes were harvested by hand early morning in order to preserve the fruit s natural acidity and delicate fragrance. Only a small percentage of the light press is used to maintain freshness, complexity and acidity from the fruit. Cold-fermentation in stainless steel tanks was followed by 8 months of sur lie aging to develop a rich, creamy palate. With each subsequent vintage, Blancaneaux shows increasing palate density and great flavor complexity now that the vines are mature. Appellation: Blend: Vineyard: Rutherford, CA 35% Marsanne, 34% Roussanne, 31% Viognier Saddle, Apple Tasting Notes Our 2013 Blancaneaux bestows a provocative fragrance of pears, honey and white flowers. Complex and well-balanced, there is a voluminous mouthfeel that s offset by crisp natural acidity. This year s rendition reveals a subtler side of Viognier, with less tropical notes or apricot than in the 2012 vintage. Here, Roussanne and Marsanne nuances are more prevalent with tart, juicy apple flavors and heavy minerality. It s a beautiful expression of the 2013 vintage, and a lovely pairing for a chicken or fish dish prepared in a delicate sauce. Case Production: Alcohol: Release Date: 1,200 14.2% February 2015 WWW.INGLENOOK.COM PO Box 208, 1991 St Helena Hwy Rutherford, CA 94573 All trademarks used herein are the exclusive property of Niebaum-Coppola Estate Winery, L.P. 2014 Inglenook

2017 Event Calendar Crab Feed Lunch Saturday, January 21, 12:00 2:00pm Rubicon Vertical Tasting Excelsior Only Saturday, February 11, 11:00am 2:00pm Chef Experience Sunday, March 12, 11:00am 2:00pm Blancaneaux Brunch Sunday, April 9, 10:30 am 1:00pm Cabernet Sauvignon Release Sunset Pig Roast Saturday, May 13, 5:30 7:30pm Rubicon Futures Event Saturday, June 24, 11:00am 1:00pm Lobster Feed Luncheon Saturday, July 22, 12:00 2:00pm Harvest Party Saturday, August 12, 7:00 10:00pm Rubicon Dinner Saturday, September 16, 6:30 11:00pm Excelsior tickets available August 1st Rubicon tickets available August 4th Zin Dinner Saturday, November 18, 6:00 9:00pm Holiday Open House Sunday, December 3, 5:00 7:00pm Dates subject to change. Tickets available for purchase approximately four weeks in advance of the event. All tickets are non-refundable. All trademarks used herein are exclusive property of Inglenook and/or its affiliates. 2017 Inglenook, Rutherford, Napa County, CA

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 C o t e c h i n o c o n L e n t i c c h i e COTECHINO CON LENTICCHIE The celebration of bringing in the new year is an event that is commonly marked with traditional foods that differ from culture to culture. In America, the Southern-derived dish of black eyed peas and collard greens has evolved into a new year s tradition. In Russia, dishes like Pirog or Piroshki, Salad Olivier and Salad Vinegret grace the table while also sharing the popular consumption of Herring with countries like Finland. In several parts of Italy, a common preparation for bringing in the new year is Cotechino con Lenticchie, or Sausage with Lentils. The common thread among all of the dishes seems to be that most encourage the garnering of wealth and or prosperity in the new year. With this shipment, enjoy two recipes that mark the New Year s Eve culture of two countries with which my life has intersected: Cotechino con Lenticchie from Italy and Piroshki from Russia. Cotechino is a simply prepared fresh sausage. If you have an Italian grocer in your neighborhood, there s a good chance they ll have it. Otherwise, ordering online is a good possibility or you may substitute another fresh sausage of your choosing. While certainly not traditional, to make a vegetarian version of this dish that will be equally delicious, substitute mushrooms both at the beginning (substitute chopped mushrooms for bacon) and cut large pieces to garnish with or roast some mushrooms whole to place on top instead of sausage. My family recipe for piroshki, which I am also including, was sent out with a previous newsletter but I wanted to provide dishes from a couple of different cultures to help you welcome the new year. Serves 4 INGREDIENTS: 1 cotechino sausage 1 cup green lentils 1 /4 cup Bacon, sliced thin into small pieces 1 medium yellow onion, diced small 1 1 /2 cups San Marzano tomatoes 2 cups chicken or vegetable broth/stock 1 bay leaf Dash ( 1 /8 tsp) ground cloves Extra virgin olive oil 2 Tbsp butter Salt and black pepper PREPARATION: Soak the lentils in cold water over night. This will speed up cooking time. Using a toothpick, poke a few holes throughout the cotechino casing. Cover with water in a medium stockpot and bring to a simmer over medium heat. Reduce heat to low and cook for about an hour and a half. Remove from water, cool, and remove casing. Slice into 1 /2 inch thick disks. Heat a medium sauce pot over medium heat, add enough olive oil to lightly coat the bottom and add the sliced bacon. Saute until golden brown, drain off excess fat if desired and add diced onion. Cook over medium heat stirring every 30 seconds until onion is translucent and lightly browned. This will take about 5 10 minutes. Add tomatoes and break up any whole tomatoes if they are not already crushed. Continue to cook while stirring frequently to prevent scorching until the tomato is reduced by about half. Strain lentils, add to tomato and onion mixture, then add broth or stock. Add bay leaf and dash of ground clove. Stir to combine. Simmer gently over medium heat and stir every couple of minutes. Cook uncovered for approximately 25 minutes, or until lentils are cooked but not falling apart. Continue to stir every few minutes. Stir in butter and season to taste with salt and pepper. To serve, heat cotechino in a skillet. Place lentils on bottom of dish and arrange cotechino on top. Drizzle some extra virgin olive oil on top just before serving.

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 P i r o s h k i PIROSHKI Yield: Approximately 30 piroshki INGREDIENTS DOUGH: 1 pkg (2 1 /4 tsp) instant yeast or rapid rise yeast 1 cup water, room temp 1 egg 1 tsp salt (kosher or sea salt) 1 tsp sugar 3 cups whole grain wheat flour 8 oz butter, medium diced, chilled TO GLAZE: 2 or 3 egg yolks INGREDIENTS FILLING: 1 lb ground beef *(I recommend 20% fat) 4 hard-boiled eggs, peeled 1 large onion, small diced 1 Tbsp dijon mustard Salt and black pepper to taste *For a vegetarian version, use roasted or sautéed mushrooms instead of beef. For a vegan version, use something like earth balance instead of butter in the dough and omit the hard-boiled egg. PREPARATION: In bowl or food processor, combine flour, salt, yeast and sugar. Pulse to mix the ingredients. Add butter. Run food processor for 6 seconds, then pulse as needed to achieve pieces of butter the size of small peas. In a bowl, whisk together water and egg. Add this mixture to the food processor and pulse until the dough just comes together. Remove dough from food processor. Scrape out any remaining flour and gently knead the dough a few times until flour is incorporated. Do not over knead. Wrap dough in plastic and rest in refrigerator for 45 minutes or up to several hours. An option is to freeze the dough at this point to use on another day. While dough is resting, prepare filling and preheat oven to 350 F. Heat a few tablespoons of olive oil in a large sauté pan and lightly brown onions. Add ground beef and cook until beef is cooked through. Chop hard-boiled egg into small pieces. In large mixing bowl, combine the beef and onion mixture with chopped egg and mustard. Season with salt and pepper to taste. On a floured cutting board or counter top, roll out about half of the dough using a rolling pin to about 1 /8 thickness. Using a circle cutter or a thin-edged coffee cup, cut out approximately 4 disks. Continue to roll out the rest of the dough and cut disks. Re-roll and use up the scraps of dough. Using your finger and some water, wet the edge of each disk just before filling. Spoon approximately 2 Tbsp of filling into the center of each disk. Take care to keep the filling away from the edges of the disk. Bring the two sides of the dough together over the filling and carefully pinch together to create a seam. Make sure the piroshki are pinched and sealed well from end to end, otherwise they can burst open during baking. The water around the edge of the each disk will help create a good seal. Turn the piroshki over onto a cookie sheet so that they rest seam side down. Gently push down so they lay flat. They should be kind of an oblong, football-like shape. Continued on reverse

In a small bowl, break up the yolks with a fork. Brush each piroshok with egg yolk, taking care to glaze the entire surface while avoiding runs. Bake for 7 minutes, rotate pan 180 degrees, then bake another 8 minutes, or until golden. Cool for 20 minutes then enjoy! They can be eaten at room temperature or warm. NOTES ON THIS DISH: Every special occasion at my parent s house involves piroshki of some sort. I grew up eating these Russian treats and they remain to be a favorite of mine. I ve always liked the beef ones the most, but during lent my mom would make delicious piroshki with cabbage, or sometimes with mushrooms also really good! This is the same recipe my mom uses to this day thanks to my mom, Natalie, for passing on this tradition. As a wine pairing, beef piroshki carry the fundamental qualities of food that can go well with wine. They are savory, salty (depending on how heavy your hand is) and satisfyingly fatty. These piroshki have the ability to soften a big red wine while having the salty and savory character to highlight fruit. на здоровье! Alex Lovick, Winery Chef