This is a beautiful time of year in the Napa Valley and quite

WINE CLUB FEBRUARY 2018

WINE CLUB FEBRUARY 2018 This is a beautiful time of year in the Napa Valley and quite honestly one of my favorite times of all. The vines have been pruned and are now resting to store up energy as they get ready to emerge from their winter dormancy. Soon bud-break will be here, showing the first signs of the new vintage to come. The Valley is full of flowering fields of yellow mustard plants that contrast with the vibrant rolling green hillsides. We hope you will come for a visit, enjoy our wines and share our excitement as we welcome another vintage in the Napa Valley. If you are planning a trip and need suggestions on where to stay please email me at wineclub@jamiesonranch.com or call me at 707-927-4831 and I will be happy to put you in touch with some of our hotel partners offering special discounts to our Wine Club Members. In the cellar, our Winemaker Linda Trotta and the winemaking team have been busy tending to the newly fermented 2017 wines. The new red wines have been barreled-down and are undergoing their secondary fermentations (aka malolactic fermentation). The white wines are being prepped for bottling in the next couple of months. It is also time to evaluate the 2016 red wines. First, each of the barrel lots are tasted and the wine s attributes noted, then trial blends are assembled to find just the right combinations for each of our 2016 bottlings. It is a rewarding time for the Winemaker to fully realize the rewards of the work that started two years ago with these wines. This shipment contains some very exciting wines, and our winery Estate Chef Scott Ekstrom has created a delicious dish of Butter Roasted Sweetbreads in Garlic & Thyme with Caramelized Cauliflower, Fried Capers, & Toasted Almonds in a Savory Herb Jus pairs beautifully with the 2013 Jamieson Ranch Vineyards Andalusian Zinfandel. We hope you enjoy the wines with family and friends. We thank you for being a valued part of our family and hope to see you here at the Ranch very soon. - Karen Rivers, Wine Club Manager

2016 REATA AURELIUS WHITE BLEND CALIFORNIA APPELLATION California VARIETAL 75% Muscat Canelli 15% Chardonnay 10% Sauvignon Blanc VINIFICATION 90% Stainless Steel 10% new French oak (Sauvignon Blanc) RELEASE DATE July 2017 ALCOHOL 13.28% ACIDITY 5.9 g/l ph 3.48 PRODUCTION 175 cases SRP $26 AGING POTENTIAL 2-3 years TASTING NOTES Our Reata Aurelius White Blend will delight your senses with aromas of rose, peach, and orange blossom. Delicate notes of lychee fruit and honeydew entice another sip. This wine was fermented solely in stainless steel tanks to create flavors that will have you reaching for another glass. Beautifully balanced with bright acidity. 2013 ANDALUSIAN ZINFANDEL NAPA VALLEY APPELLATION 95.5% Calistoga; 4.5% Napa Valley VARIETAL 95% Zinfandel 3% Cabernet Sauvignon 2% Petite Sirah AGING 12 months in 25% new French oak AGING POTENTIAL 5-8 years RELEASE DATE September 2016 ALCOHOL 14.5% ACIDITY 65.41 g/l ph 3.81 PRODUCTION 253 cases SRP $45 TASTING NOTES This Zinfandel comes from a small vineyard in the Calistoga region of Napa Valley. Warm aromas and flavors of raspberry, pomegranate and Rainier cherries provide balance to the earthiness of the Zinfandel character. Hints of white pepper, vanilla and coconut lead to a long, juicy finish. A concentrated, finessed wine with bright acidity and refined tannins.

2013 FOUR REINS CABERNET SAUVIGNON ATLAS PEAK, NAPA VALLEY APPELLATION Atlas Peak VARIETAL 100% Cabernet Sauvignon AGING 18 months on 40% new French oak. 65% Stainless steel, 35% barrel fermented on skins AGING POTENTIAL 15-20 years RELEASE DATE March 2017 ALCOHOL 14.7% ACIDITY 6.22 g/l ph 3.73 PRODUCTION 150 cases SRP $125 TASTING NOTES This intense, fruit-forward Cabernet offers up lovely aromas of blackberry and boysenberry with hints of tobacco and licorice. In the mouth, lush fruit is layered with notes of cherry, chocolate, cinnamon along with traces of leather. This is a balanced Cabernet with delicate tannins and a lingering finish. 2015 REATA PINOT NOIR THREE COUNTY APPELLATION 50% San Benito County 37% Sonoma County 13% Monterey County VARIETAL 100% Pinot Noir AGING 18 months on 30% new French oak AGING POTENTIAL 5-7 years RELEASE DATE August 2017 ALCOHOL 14.3% ACIDITY 6.2 g/l ph 3.56 PRODUCTION 3,700 cases SRP $22 TASTING NOTES Rich color hints at the boldness of this big Pinot Noir. Warm aromas of toasty oak fill the glass and lead to a well-structured weight on the palate. Densely delicious, earthy flavors mingle with notes of cherry and raspberry while a backdrop of clove and coriander adds complexity. The strong finish lingers on the palate nicely.

recipe FROM THE KITCHEN AT THE RANCH BUTTER ROASTED SWEETBREADS IN GARLIC & THYME WITH CARAMELIZED CAULIFLOWER, FRIED CAPERS, & TOASTED ALMONDS IN A SAVORY HERB JUS Pair with 2013 Andalusian Zinfandel YIELDS 6 TO 8 PORTIONS INGREDIENTS / SHOPPING LIST 2 pounds veal sweetbreads 1 quart whole milk 4 cloves garlic, skin on 1 bunch thyme 1 head white cauliflower ¼ cup whole butter 2 Tbsp. capers ¼ cup almonds 8 tbsp. olive oil ½ cup grapeseed oil FOR THE JUS: 1 quart chicken or vegetable stock Garlic Shallots Thyme Carrot Banyuls vinegar or sherry CONTINUED ---->

recipe BUTTER ROASTED SWEETBREADS IN GARLIC & THYME WITH CARAMELIZED CAULIFLOWER, FRIED CAPERS, & TOASTED ALMONDS IN A SAVORY HERB JUS FOR THE JUS: FOR THE REST: 1. Roughly chop the garlic, carrots, and shallots, sauté over medium heat until slightly browned. 2. Add stock and thyme. Bring to boil. Simmer for approximately 30 min, until all vegetables are soft and stock is reduced by half. Strain liquid and reserve. 3. In a separate pan, heat ½ cup of the vinegar over medium low heat until reduced to a glaze, roughly 3 to 5 minutes. 4. Add to reserved stock and reduce down to sauce like consistency. FOR THE SWEETBREADS: 1. Soak the sweetbreads in ½ quart of milk and cover with water, soak overnight in refrigerator. 2. Remove sweetbreads from the milk. In a separate pot, add the other ½ quart of milk, place sweetbreads in pot, and cover with water. Season with a Tbsp. of salt. 3. Slowly bring to simmer the sweetbreads over a low to medium heat. This can take up to 10 to 15 minutes. Once the liquid reaches a simmer, turn off heat and let sweetbreads rest in liquid for another 10 minutes. They should be slightly firm to touch. Remove from cooking liquid and submerge in ice water bath. 4. Once cooled, begin to remove outer lining of the sweetbreads, this can be done using a paring knife. Let the natural nugget shape of the sweetbreads fall into shape as you remove the lining. Reserve and chill in refrigerator. 1. Cut cauliflower into bite sized florets. Sauté in 2 Tbsp. olive oil over medium heat until golden brown. Season with salt and pepper. 2. In a medium sized saucepot, heat grapeseed oil to 300 degrees. Place capers on paper towel to remove excess liquid. Carefully place capers in oil, being mindful that a lot of additional moisture will be released when you begin frying them. Once they reach a slightly golden brown color, strain from oil and place on paper towels to remove excess liquid. 3. In a separate sauté pan, heat 2 Tbsps. of olive oil over medium heat, add almonds and stir frequently until golden brown, season with salt and place on paper towels to remove excess oil. Once cooled, crush the almonds until they are crumbled. TO FINISH: 1. Heat 4 Tbsp. of olive oil in sauté pan. Season sweetbreads with salt and pepper and place in pan. Sauté until slightly caramelized. Add whole butter, thyme and garlic cloves and continue to sauté until all pieces have reached a deep golden brown color. Strain and reserve. 2. Place sweetbreads on plate along with the cauliflower florets. Sprinkle the crushed almonds and the fried capers over the top of the sweetbreads. 3. Drizzle sauce on and around plate.

WINE LIST WHITE WINES REGULAR PRICE 20% SILVER AND GOLD CLUB PRICE 25% PLATINUM CLUB PRICE 2014 JRV Silver Spur Carneros Chardonnay $35.00 $28.00 $26.25 2016 JRV Silver Spur Sauvignon Blanc $28.00 $22.40 $21.00 2016 Reata Aurelius White Blend $26.00 $20.80 $19.50 RED WINES 2013 JRV Andalusian Calistoga Napa Valley Zinfandel $45.00 $36.00 $33.75 2013 JRV Andalusian Rutherford Merlot $45.00 $36.00 $33.75 2013 Four Reins Cordes Vineyard Atlas Peak Cabernet Sauvignon $125.00 $100.00 $93.75 2014 Reata Amaral Carneros Vineyard Pinot Noir $45.00 $36.00 $33.75 2014 Reata El Diablo Vineyard Pinot Noir $50.00 $40.00 $37.50 2014 Reata Rosella s Vineyard Pinot Noir $55.00 $44.00 $41.25 2014 JRV Versada Paso Robles Red Wine Blend $55.00 $44.00 $41.25 2015 JRV Double Lariat Napa Valley Cabernet Sauvignon $55.00 $44.00 $41.25 2015 JRV Versada Napa Valley Cabernet Franc $65.00 $52.00 $48.75 2015 JRV Versada Napa Valley Red Wine Blend $75.00 $60.00 $56.25 2015 Reata Three County Pinot Noir $22.00 $17.60 $16.50 2015 Reata El Diablo Vineyard Pinot Noir $50.00 $40.00 $37.50 2015 Reata Las Brisas Vineyard Pinot Noir $50.00 $40.00 $37.50 2015 Reata Pedregal Vineyard Pinot Noir $50.00 $40.00 $37.50 2016 Reata Rosé of Pinot Noir $26.00 $20.80 $19.50

UPCOMING EVENTS PREMIER NAPA VALLEY FEBRUARY 24TH, 2018 CHEF S TABLE MARCH 18TH, 2018 MAY WINE CLUB APPRECIATION & KENTUCKY DERBY PARTY MAY 5TH, 2018 SEPTEMBER WINE CLUB PICK-UP & PREVIEW SEPTEMBER 9TH, 2018 NOVEMBER WINE CLUB PICK-UP & PREVIEW NOVEMBER 10TH, 2018 RSVP to these events at 707-927-4831 or email Karen at krivers@jamiesonranch.com. Events are limited and offered first come, first served. MINI MOMENTS ONGOING, MARCH - OCTOBER - Offered Fridays, Saturdays and Sundays at 12:30, 1:30, & 2:30 - Each experience is 30 minutes with the minis, followed by a Signature Tasting - By appointment only; 24-hour cancellation - Reserve online or call 707-254-8673 - Wine Club Members are offered up to 4 Mini Moments or Signature Tasting Experiences per year SPRING 2018 For more event information, please check our website. JAMIESONRANCHVINEYARDS.COM 1 KIRKLAND RANCH ROAD AMERICAN CANYON, CA 94503 (707) 927-4831