M E N D O C I N O C O. NORTHERN SONOMA L A K E C O. S O N O M A A L E X A N D E R S O N O M A C O. R O C K P I L E Cloverdale C O. V A L L E Y N O R T H E R N S O N O M A D R Y CREEK VALLEY R U S S I A N Forestville R I V E R S O N O M A C O U N T Y G R E E N VA L L E Y G e y s e r P e a k HWY 101 Geyserville Lake Sonoma BLACK PT. C H A L K H I L L Windsor VA L L E Y K N I G H T S VA L L E Y HWY 128 HORSESHOE PT. HWY 29 SALT PT. S O N O M A N A P A C O. C O. HWY 101 S O N GOAT ROCK HWY 12 Sebastopol Sonoma County American Viticultural Areas NORTHERN SONOMA Gualala NORTHERN SONOMA Sea Ranch HWY 1 NORTHWEST CAPE HWY 12 Santa Rosa A O M HWY 29 Carneros Rohnert Park C O HWY 1 Creek A S T S O E R L O C A R N S Petaluma Sonoma S O N O M A C O. BODEGA HEAD MA R I N C O. Bodega Bay TOMALES PT. Healdsburg SONOMA COAST Fort Ross PINE MTN. CLOVERDALE PEAK C A L I F South Fork Gualala River O R N A I FORT ROSS- SEAVIEW Mt. Saint Helena N A P A V A L L E Y BENNETT VALLEY An American Viticultural Area (AVA) is created when an interested party formally petitions the U.S. Department of the Treasury, Alcohol and Tobacco Tax & Trade Bureau (TTB) to designate a specific geographic area as a unique viticultural area. Wineries may display approved AVA names on wine labels if at least 85 percent of the grapes used to make the wine were grown in the AVA indicated on the label. See this website for more information: http://www.ttb.gov S O SONOMA N O Napa M A MOUNTAIN N O R T H E R N S O N O M A SONOMA COAST V A HWY 101 L L E Y P a c i f i c O c e a n The Northern Sonoma AVA is comprised, in part, of several smaller AVAs. This map shows the Northern Sonoma AVA in its entirety. Tomales Bay 2012 VESTRA Resources, Inc. VESTRA Resources Inc., 5300 Aviation Drive, Redding, CA 96002 (530) 223-2585 www.vestra.com Jenner Bodega Bay 0 2 4 6 8 10 Mt. Saint Helena Novato Vallejo Bay Bay Pablo Pablo San San MILES v6
Sonoma Coast Sauvignon Blanc 2016 Vintage 90 Points From three cool-climate sites within the appellation, this is a floral, fruity wine with a zesty underbelly of acidity. Lemongrass, lemon peel and grapefruit flavors are the main event. August 2017 2015 Vintage 89 Points The 2015 Sauvignon Blanc is sourced from cooler vineyards in the southern end of the Sonoma Coast AVA. It is bright and crisp with aromas of citrus and herbs. On the palate it is ripe and mouth filling with mineral notes, good density of flavor, excellent balance and a long finish. Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2013 Rouge de Noirs Brut In the tradition of Walter Schug's home estate in Germany, we offer this Sparkling Pinot Noir as a celebration of the intense yet delicate flavors the Pinot Noir grape has to offer. Like a Brut Rose only darker, this "saignée method" bubbly has vibrant berry flavors and a brilliant red color rarely found in a sparkling wine. The dosage is kept to a minimum to allow the vibrant flavors of Pinot Noir to shine through. 2013 Late Harvest Riesling 88 Points Powerful spicy and smoky aromas join honeydew melon and honey flavors in this sweet, mouth-coating yet light-bodied d wine from the second-generation German immigrant family of Schug. Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2015 Chardonnay, Sonoma Coast 90Points -June 2017 89Points The 2015 Sonoma Coast Chardonnay reveals a nose of apple pie, warm peaches and lightly buttered toast with a waft of cedar. Medium-bodied and elegantly crafted, the palate yields a more modern style of Chardonnay with plenty of flavor and freshness and still a notable kiss of toast in the background. Great value! -Issue 229 2015 Chardonnay, Carneros 90 Points The 2015 Carneros Chardonnay offers subtle grapefruit, nectarines and fresh hay on the nose with a hint of lemon peel. Medium-bodied, it has a lovely silkiness to the texture and a good concentration of fresh, youthful citrus fruit, finishing with a savory/yeastiness. -Issue 229 Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
SCHUG Chardonnay Sonoma Coast 2015 Score: 88 Lemon and citrus blossom scents highlight the aromatics and carry over to the palate, presenting a crisp, zesty mix of white peach and tangerine. Drink now through 2020. 5,794 cases made...these bottlings overdeliver,... -James Laube - February 6, 2017
2015 Pinot Noir, Sonoma Coast 93 Points Plenty of blue fruits and flower character here with medium body, dense and integrated tannins. Very complex. Fantastic value. Drink or hold. May 23, 2017 2015 Pinot Noir, Carneros 92Points Dried berry and spice with hints of cedar follow through to medium body, firm and silky tannins and a savory finish. A little tight now but will reward after two or three years of bottle age. May 23, 2017 Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2014 Carneros Pinot Noir Estate Grown 91Points Dark garnet color. Roasted aromas and flavors of roasted nuts, dark chocolate, berry pie crust, and clay with a silky, bright, dry-yet-fruity medium-to-full body and a sleek, compelling, medium-long roasted beets and minerals finish. A very supple and savory pinot with stimulating fruit, acidity and poise. -Beverage Testing Institute 88Points 2013 Carneros Pinot Noir Heritage Reserve 92Points Smoky, dried cherry and spice aromas follow through to a medium body, tangy acidity and firm tannins. Hints of barbecue. 90Points Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2013 Sonoma Valley Merlot 91 Points This grows at the Sangiacomo vineyard in Carneros -a cool spot for Merlot. It's a trim, savory wine with a leafy scent and the electric acidity of red currants. It's not complex, but it is gripping, fresh and mouthwatering. Barrel aging brings in subtle scents of coffee and tobacco, making this an old-school merlot for a rare lamb chop, now or in five years. -August 2017 2014 Sonoma Valley Cabernet Sauvignon 91 Points ~ November 2017 Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2013 Sonoma Valley Cabernet Sauvignon Heritage Reserve 93 Points Winemaker Michael Cox bases Schug's reserve cabernet on fruit grown at Rancho Salina, a vineyard planted on striking bright-red volcanic soil next to the more famous Monte Rosso. It has the minty, coniferous streak of fruit grown in the Sonoma hills, while showing the warmth of this west-facing site in a ripe blackberry flavor and monumental yet supple tannins. There's brightness at the center of the wine that gives it length and grace; keep it in the cellar for a decade or more. 92 Points A muted nose with a whiff of smoky oak, but generous fruit cake and alluring sweet spices all meld together on the palate. It is structured and spicy without being overbearing, and shows admirable freshness on the finish. Toll Free 800.939.9365 WWW.SCHUGWINERY.COM
2013 Riesling, Late Harvest APPELLATION: Lake County (Clear Water Ranch) HARVEST DATES: November 13, 2013 30.5 degrees Brix average Cold fermented in stainless steel tanks AGING / COOPERAGE: 2 months in neutral French oak puncheon 9.5% by volume ACIDITY: TA = 0.84 g/100ml; ph = 3.43 RESIDUAL SUGAR: 13.4% 185 cases (12 x 375ml) RELEASE DATE: June 1st, 2015 $30 per 375ml bottle 2013 Rouge de Noirs Brut CUVEE: HARVEST DATE: August 21 st, 2013 100% Carneros Pinot Noir, Ricci Vineyard K3 block 17.3 degrees Brix 3 days cold soak skin contact, then a full saignée of the tank. Free-run juice is then racked, settled and cold fermented in a stainless steel tank, with a second fermentation in the bottle, "methode traditionelle". TIRAGE AND DISGORGING: 27 months en tirage (on the yeast); disgorged in November 2016 DOSAGE: 12% by volume ACIDITY: TA = 0.58 g/100ml; ph = 3.49 0.6 g/100ml sugar dosage; total residual sugar = 0.71 g/100ml 417 cases (12 x 750ml) RELEASE DATE: January 1st, 2017 $35 per 750ml bottle 2016 Sauvignon Blanc, Sonoma Coast VINEYARDS: 100% Sauvignon Blanc 50% Hi-Vista Vineyard; 26% Leveroni Vineyard; 24% Grossi Vineyard HARVEST DATES: August 24th through September 25th, 2016 AGING / COOPERAGE: 23.7 Brix average 20% tank fermented in stainless steel; 40% fermented and aged sur-lie in neutral 320 to 650 gallon oak casks; 40% fermented and aged sur-lie in neutral oak puncheons Aged on the yeast ( sur-lie ) for 3 months 14.1% by volume ACIDITY: TA = 0.65 g/100ml; ph = 3.44 2,157 cases (12 x 750ml) RELEASE DATE: March 1st, 2017 $20 per 750ml bottle
2015 Chardonnay, Sonoma Coast VINEYARDS: APPELLATION: 37% Stage Gulch; 32% Schug Estate; 19% Smith; 4% Ricci; 8% other Sonoma Coast Sonoma Coast HARVEST DATES: August 27 th through September 21 st, 2015 AGING / COOPERAGE: 23.5 degrees Brix average 14% neutral oak cask fermented; 76% cold-fermented in stainless steel tanks; 10% new French oak (fermentation only) 14% aged sur-lie for 5 months in 132 gallon neutral oak puncheons 13.9% by volume ACIDITY: TA = 0.63 g/100ml; ph = 3.45 5,794 cases (12 x 750ml) RELEASE DATE: April 1 st, 2017 $25 per 750ml bottle 2015 Chardonnay, Carneros VINEYARDS: APPELLATION: 49% Schug Estate; 23% Ricci; 14% Wildcat Mountain; 8% Leveroni; 4% Wood Valley; 2% Iund 88% Carneros; 12% Sonoma Valley HARVEST DATES: August 25 th through September 15 th, 2015 AGING / COOPERAGE: 24.5 degrees Brix average 100% barrel fermented Aged sur-lie for 8 months in 20% new medium toast French Allier oak barrels 14.2% by volume ACIDITY: TA = 0.69 g/100ml; ph = 3.36 RELEASE DATE: April 1st, 2017 3,613 cases (12 x 750ml); 391 cases (12 x 375ml); 5 cases (6 x 1.5L) $30 per 750ml bottle 2015 Chardonnay, Carneros Estate Grown VINEYARD (clones): 100% Schug Estate: 48% Block 5 (G9V5 Wente); 39% Block 1 (clone 17); 11% Block 3 (F1V3 Wente); 2% Block 7 (41 & 77 Musqué clones) APPELLATION: Carneros HARVEST DATES: August 25th through September 9th, 2015 AGING COOPERAGE: 24.5 degrees Brix average 100% barrel fermented and aged sur lie for 7 months. All barrels were protected from malo-lactic fermentation 10% in new French oak, 90% in 2nd fill barrels 14.1% by volume ACIDITY: TA = 0.72 g/100ml; ph = 3.44 RELEASE DATE: April 1st, 2017 404 cases (6 x 750ml); 18 x 1.5L bottles $45 per 750ml bottle
2016 Pinot Noir, Sonoma Coast VINEYARDS: APPELATION: 27% Ricci; 24% O Tirado; 20% Stage Gulch; 12% Schug Estate; 12% Sangiacomo; 5% other Sonoma Coast HARVEST DATES: September 5 th through September 24 th, 2016 AGING / COOPERAGE: 24.4 degrees Brix average Stainless Steel Tank with pump over 2-4 times daily, followed by malo-lactic fermentation in neutral oak casks. Neutral oak casks, stainless steel, and neutral 60 gallon French oak barrels 13.8% by volume ACIDITY: TA = 0.62 g/100ml; ph = 3.62 15,048 cases (12 x 750ml) RELEASE DATE: January 1 st, 2018 $25 per 750ml bottle 2016 Pinot Noir, Carneros VINEYARDS: APPELLATION: 25% Sangiacomo; 23% lund; 21% Ricci; 17% Schug Estate; 9% Haire; 5% Domaine Carneros Carneros HARVEST DATES: August 26 th through September 27 th, 2016 AGING / COOPERAGE: 24.6 degrees Brix, average 6 to 8 days in stainless steel punch-down and rotary fermenters, with cap immersion up to 3 times daily 2 months in 800 gallon oak casks (during malo-lactic fermentation) 9 months in 60 gallon French oak, medium toast barrels (20% new) 13.8% by volume ACIDITY: TA = 0.65g/100ml; ph = 3.52 RELEASE DATE: October 1st, 2017 6,701 cases (12 x 750ml); 799 cases (12 x 375ml); 11 cases (6 x 1.5-Liter);6 x 3-Liter bottles $30.00 per 750ml bottle
2014 Pinot Noir, Carneros Estate Grown VINEYARD (clones): APPELLATION: 100% Schug Estate Vineyard 53% Block 8 (Pommard 4); 27% Block 10 (Dijon 115); 14% Blocks C and P (Dijon 667); 6% Block 9 (Pommard 5) Carneros HARVEST DATES: August 26th through September 5th, 2014 24.1 degrees Brix average 9 days in stainless steel punch-down fermenter, with cap submersion at 6 to 24 hour intervals AGING / COOPERAGE: Aged 16 months in 35% new French oak barrels, and 65% in 1 to 3 year old French oak barrels 13.8% by volume ACIDITY: TA= 0.61 g/100ml; ph = 3.40 RELEASE DATE: April 1st, 2017 742 cases (6 x 750 ml); 10 cases magnums (6 x 1.5L); 10 x 3.0L bottles $45 per 750ml bottle 2014 Pinot Noir, Carneros Heritage Reserve VINEYARDS: APPELLATION: 97% Iund Vineyard (Blocks 12, 2 and 3); 3% Schug Estate Carneros HARVEST DATES: August 26 th through September 12 th, 2014 AGING / COOPERAGE: 24.2 degrees Brix average 7 to 12 days in stainless steel punch-down fermenter, with cap submersion at 6 to 24 hour intervals 25% aged 16 months in new French oak barrels (Allier and Vosges), 75% aged 16 months in one to three-year old French oak barrels 13.9% by volume ACIDITY: TA= 0.66 g/100ml; ph = 3.43 185 cases (12 x 750 ml) RELEASE DATE: October 1 st, 2017 10 cases magnums (6 x 1.5L); 10 x 3 Liter bottles $45 per 750ml bottle
2013Merlot,SonomaValley BLEND:79%Merlot:SangiacomoandRanchoSalinaVineyards 10%PetitVerdot:PickberryVineyard 7%Malbec:PickberryVineyard 3%CabernetSauvignon:MagnoliaandRanchoSalinaVineyards 1%CabernetFranc:RanchoSalinaVineyard APPELLATION: 100%SonomaValley HARVESTDATES: September5 th throughoctober10 th,2013 SUGARATHARVEST: 24.4degreesBrixaverage AGING/COOPERAGE: 13.8%byvolume Upto12daysinstainlesssteeltanks,puncheddown 24timesdaily Aged24monthsin20%newFrench,Hungarianand Americanoakbarrels ACIDITY: TA=0.68g/100ml;pH=3.30 RELEASEDATE: 665cases(12x750ml) January1 st,2017 WINERYRETAIL: $30per750mlbottle 2012CabernetFranc,SonomaValley BLEND: APPELLATION: 100%SonomaValley 85%CabernetFranc:RanchoSalinaVineyard 10%Merlot:SangiacomoandRicciVineyards 4%CabernetSauvignon:HorneandRanchoSalinaVineyards 1%PetitVerdot:PickberryVineyard HARVESTDATES: October18ththrough31st,2012 SUGARATHARVEST: 24.7degreesBrixaverage 10daysinstainlesssteeltanks,withuptothreepumpoversdaily AGING/COOPERAGE: 13.5%byvolume Aged24monthsin33%newFrenchoakbarrels, 67%in1to3yearoldFrenchoakbarrels. ACIDITY: TA=0.63g/100ml;pH=3.50 267cases(12x750ml) RELEASEDATE: March1st,2016 WINERYRETAIL: $40per750mlbottle
2013CabernetSauvignon,SonomaValley BLEND:76%CabernetSauvignon:Atwood,RanchoSalinaandMagnoliaFarmsVineyards 9%Merlot:RanchoSalinaandSangiacomoVineyards 7%Malbec:PickberryandRanchoSalinaVineyards 5%CabernetFranc:RanchoSalinaVineyard 3%PetitVerdot:PickberryVineyard APPELLATION: 100%SonomaValley HARVESTDATES: September5 th throughoctober11 th,2013 SUGARATHARVEST: 25.1degreesBrixaverage Upto12daysinstainlesssteeltanks,puncheddownupto 4timesdaily AGINGCOOPERAGE: Aged24monthsin20%newFrenchoakbarrels 13.8%byvolume ACIDITY: TA=0.60g/100ml;pH=3.52 RELEASEDATE: WINERYRETAIL: 2,396cases(12x750ml);6cases(6x1.5Lbottles October1 st,2016 $30per750mlbottle 2013CabernetSauvignon,SonomaValley HeritageReserve BLEND: APPELLATION: 100%SonomaValley 76%CabernetSauvignon:MagnoliaFarms,AtwoodandRanchoSalinaVineyards 9%Merlot:RanchoSalina,andSangiacomoVineyards 7%CabernetFranc:RanchoSalinaVineyard 5%Malbec:RanchoSalinaandPickberryVineyards 3%PetitVerdot:PickberryVineyard HARVESTDATES: September5 th throughoctober11 th,2013 SUGARATHARVEST: 25.1degreesBrixaverage AGING/COOPERAGE: 13.8%byvolume Upto12daysinstainlesssteelrotaryfermenterand punchdowntanks Aged24monthsin67%1to3yearoldFrenchand Americanoakbarrelsand33%innewFrenchoakbarrels ACIDITY: TA=0.66g/100ml;pH=3.48 431cases(12x750ml);8cases(6x1.5L);8x3Liter;4x6Liter RELEASEDATE: January1st,2017 WINERYRETAIL: $60per750mlbottle,uponrelease
in ideal order of service: Chef s Pairing Guide for SCHUG Wines (contact winery chef Kristine Schug kristine@schugwinery.com ) SAUVIGNON BLANC, SONOMA COAST (reception wine or first course) This is a versatile wine, ideal for aperitif during reception or starter courses. Shows lively varietal fruit character, very little oak. Pairs beautifully with chevre, tarragon, lemon thyme, poultry recipes, pistachios, shellfish, light cream sauces. Lots of fun with tamed ethnic recipes- mild Thai sauces (peanut), mild curries, and some Mexican ingredients (sauces with toasted cumin, very mild green chilies). ROUGE DE NOIRS BRUT, CARNEROS (first course / amuse wine) Pairings are similar to a dry brut Rose, even though it is darker in color with more skin contact than a Rose. This bubbly highlights the more delicate flavors of Pinot Noir. Pairs well with toned-down Asian flavors, smoked seafood, lighter pates, sweeter herbs, sun-dried tomatoes, medium-weight cheeses (including milder blues). Also nice with classic Manchego cheese and quince paste. Note: this wine is fruity but it is NOT sweet (very low dosage sugar), so we recommend pairings be limited to savory dishes and not with dessert. Ideally served during a seated course rather than during a reception, to better allow the winery representative to present and describe it to the guests. CHARDONNAY, CARNEROS and CHARDONNAY, SCHUG ESTATE Both wines are rich in texture; show modest oak components and long bright finishes with good acidity and minimal malo-lactic. Wonderful when paired with French dishes and sauces, these wines sing with rich recipes. Try seafood, cream soups, some pates (rillettes), lemon thyme, thyme, roasted garlic, Chanterelle mushrooms, caramelized onions, and mild, creamy Thai flavors (coconut-based soups, sauces little or no heat). PINOT NOIR, CARNEROS and PINOT NOIR, SCHUG ESTATE Fuller bodied, excellent with most grilled ingredients (vegetarian recipes, too). Excellent with so many cuisines (Mediterranean, Mexican, Asian, Southwestern), try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, fresh herbs (rosemary, sage, thyme). NOT recommended with desserts. MERLOT, SONOMA VALLEY and CABERNET SAUVIGNON, SONOMA VALLEY Medium- to full-bodied reds, ideal for rich cheeses, nuts, rich sauces (demi-glace). Both wines are Bordeaux blend styles with lots of big, intense fruit but also a savory element and plenty of acidity which need fats and richer dishes to mellow their youthful tannins. Try some dried ingredients (tomatoes, cherries), wild mushrooms, olives, game meats, grilling some or all ingredients. Desserts NOT recommended due to the higher acids, though if needed the Merlot may work with dark chocolate, mocha, dried cherries, nuts and minimal amounts of sugar. We recommend a cheese course pairing to finish the evening!