NAVARRO

2009 Navarro Brut, Anderson Valley: Act two 2010 , Première Reserve: What’s in a name? 2011 Gewürztraminer, Estate Bottled, (Dry): Shy bearer yields bold perfume 2011 Chardonnay Table : Morning star 2011 Pinot Gris, Anderson Valley: Shady lady 2010 , Méthode à l’Ancienne: Whose woods are these? 2010 Shiraz, Mendocino: Searching Down Under 2010 , Mendocino: The new young 2011 Riesling, Cluster Select Late : Wine of the Year 2012 Juices, Gewürztraminer, Pinot Noir and Verjus: Juice stand Pennyroyal Farmstead : Where every goat has a name 2009 Navarro Brut 100% Gewürztraminer Anderson Valley, Mendocino

OUR 2012 HOLIDAY RELEASES Say cheese

avarro’s newsletter is a little thicker this year since the last four pages are devoted to the farmstead that our family is now producing at Pen- Nnyroyal Farm in Boonville. In addition to Pennyroyal cheese, Navarro has nine new wine releases: four dry whites, three Gewürztraminer is Navarro’s flag- vigorous reds, a luscious late harvest nectar and a sparkling ship grape. Aging Brut as a special holiday treat. We are also releasing three en tirage allows yummy varietal grape juices so all of the family can share in the intriguing the celebrations. The case specials on the 2011 Chardonnay flavor of autolyzed Table Wine and 2010 Mendocino Shiraz works out to only yeast to slowly develop in the wine. $10.50 and $13.50 per bottle respectively, which explains why they will grace the holiday tables of so many of Navarro’s long- term friends. Since we’re all counting pennies, One-Cent Act two ground freight and reduced air freight n 2009 we harvested Gewürztraminer at a perfect ripeness for sparkling for all case orders, as wine. The were whole cluster pressed, the juice cool fermented well as bargain prices Iand we bottled 1,342 cases in the spring of 2010. After tirage, the wine on case specials and in each bottle sat on the yeast, the byproduct of the secondary fermentation, samplers will be avail- which produces the fizz. In the spring of 2011 we disgorged 900 cases, able until December leaving us with 420 cases to rest on the yeast an 31, but some will Harvested Sept.8-10, 2009 additional year thus enhancing the alluring toasty sell out sooner to the Sugars at harvest 19.8° notes. Last year’s 900 cases sold out in a matter of early birds. Disgorged June 4, 2012 weeks, so please order quickly to enjoy Act Two of Cases disgorged 412 this sparkler. This recently disgorged bubbly will Happy holidays from Alcohol 12.8% make everyone smile, as it displays the same deli- our family to yours, Residual sugars 0.9% cately floral Gewürztraminer fruit as the last release Titratable acidity 11.2g/L but with a richer toastiness; decidedly worthy of Ted Bennett and Deborah Cahn pH 3.02 a standing ovation. Its flavors pair well with tarte Aaron and Sarah Cahn Bennett Price (750 ml) $26.00 flambée, chèvre with prosciutto and rillettes on crostini. 2011 Riesling Cluster Select Late Harvest Anderson Valley, Mendocino

These two charts show why Anderson Harvesting in a cool Valley has ideal weather and wet October. The for late harvest wines. day preceding harvest, Philo’s nighttime tem- we removed all the peratures are ocean leaves around the fruit influenced and very so workers could evalu- chilly (Chart 1 above) ate the condition of each enabling ripening cluster before picking. In grapes to retain most 2011, Navarro’s of their high natural crew was split into two acidity, critical in teams; the first team har- sweet wines to coun- vested all the clusters with terpoise the residual rot, the second team picked sugars and provide the remaining sound fruit. a clean, tangy finish. Chart 2, (below) demonstrates the see- saw of high nighttime humidity caused by fog, creating perfect conditions for rot. After most Wine of the Year of the berries are affected with botrytis, dry weather is he ocean dominates Anderson Valley’s climate; after- provides sufficient air movement around the needed to dehydrate the ber- noon breezes waft in from the coast and almost nightly, clusters. Good trellis design, combined with training ries, thus concentrating the T fog blankets the valley, often so thick that the vines are and shoot positioning, are mandatory for successful juice into luscious nectar. dripping wet in the morning. Various rots can affect the grapes in Anderson Valley. After two October all season long, but botrytis, the sole beneficial rot, can only be storms in 2011, botrytis was rampant in our Ries- noble if it occurs near the end of the ling vineyards; the rain stopped, the days were cool season under certain weather condi- Harvested Oct. 21, 2011 and the nighttime temperatures were in the forties. tions. It takes rot about 72 hours of Sugars at harvest 30.7° Brix In late October, dehydrated clusters and berries wet weather before it sporulates and Bottled Feb. 15, 2012 started falling on the ground, so we finally decided then rapidly spreads. To avoid ugly Cases produced 285 to harvest. This wine is a gift of those storms, the rot rots, our task for most of the sum- Alcohol 10.1% they caused and then, the dry weather that followed. mer is to get the grapes dry before Residual sugars 12.9% Riesling’s stone-fruit flavors are layered with botry- the next evening’s fog bank rolls Titratable acidity 11.6 g/L tis’s signature of honey, apricot and pineapple. in, since drying out clusters is the pH 3.25 Gold Medal winner. Best of Class, and at the Critic’s most effective method of rot con- Price (375 ml) $29.00 Challenge International Wine Competition it was trol. Afternoon breezes are perfect (750 ml) $59.00 declared Wine of the Year, the top wine from 1365 for drying the grapes, provided the entries from thirteen countries! 2010 Chardonnay Anderson Valley, Mendocino Première Reserve

All of Navarro’s irrigation and frost protection water is collected in ponds during the winter storms, leaving the streams with their full comple- ment of water in the sum- mer. Not only do the ponds sustain our vines, they also support abundant wildlife. Farming without chemicals helps maintain a healthy habitat for the many creatures living and growing families near or in Navarro’s ponds: bass, mallards, ospreys, great blue herons, black phoebes, box-nesting swallows and bluebirds to name a few.

What’s in a name?

e have ambivalent feelings about vineyard Reserve consistently designation on a wine label. A vineyard named displays a sense of W on the label establishes where the grapes were place. The wine’s grown, a good thing since one of the great joys of usual core of pear- wine tasting over many is discovering a sense apple fruit is bright, of place or ; unfortunately, due to rarity alone, firm and lingers, quali- vineyard designated wines tend to fetch excessive prices ties that reflect the Harvesting relative to quality. Although we don’t identify a specific ’s cool ripening Chardonnay at sunrise. vineyard site for this Première Reserve cuvée, we select season. Grapes were our best lots from the same fields each year. Eighty destemmed and pressed with the first two percent of grapes that squeeze juice from each picking fermented, produced this bottling Harvested Oct. 16-21, 2010 then aged, as separate lots in French oak were grown in Navarro’s Sugars at harvest 23.4° Brix barrels. We’re very pleased with this 2010 Hammer Olsen vineyard Bottled June 24-28, 2011 bottling, but unfortunately, the following and the remainder in a Cases produced 2366 vintage was tough and due to quality issues, neighboring field; both are Alcohol 13.8% Navarro didn’t bottle any 2011 Première located about 2.9 miles Titratable acidity 7.4 g/L Reserve. We’ve stocked our cellars with west of Philo, situated on pH 3.41 this vintage to cover the upcoming short- a south-west facing gentle Price (750 ml) $25.00 age and we advise our Chardonnay fans to slope, at an elevation (375 ml) $14.00 do the same; lovely with smoked salmon or between 250 to 350 feet. (magnum) $49.00 chicken and mushrooms in a cream sauce. Hence, Navarro’s Première Gold Medal winner. Best of Class. 2011 Gewürztraminer Estate Bottled (Dry) Anderson Valley, Mendocino

Harvesting Gewürztraminer. Navarro’s harvest crew consists of eighteen pickers, two tractor drivers and three sorters to inspect fruit and remove any stray leaves.

Shy bearer yields bold perfume

raminer was first recognized in the village of Tramin Christkindlestraube Gewürztraminer clusters (), Dišecˇi Traminec with millerandage (top) (Termeno) in the Italian Tyrol about AD 1,000. and (bottom left). TTraminer has been known in Alsace since the Mid- (Czechoslovakia) and Traminac Mirisavi Gewürztraminer is espe- dle Ages and was noted for its ripeness levels and depth of Crveni (). In addition to its sensi- cially sensitive to springtime flavors. Recent DNA profiling has shown that Pinot and tive nature, this variety has small clusters weather; frequently our which, on average at Navarro, weigh less harvests are reduced, so that Traminer, two of Europe’s oldest vinifera grape varieties, Gewürz becomes Navarro’s are connected by a parent-offspring relationship. Like than 4 ounces. Alsatian viticulturists have shyest bearer. Millerandage Pinot, Traminer is genetically unstable and Gewürztra- long recognized Gewürz’s shy-bearing (shot berry) is when the miner was the name adopted nature and to compensate, they developed berries form with differ- the Arc-cane system of pruning which ent numbers of seeds; the in the 19th century for the Harvested Sept.29-Oct.8,‘11 larger berries, about a half red-berried musqué mutation Sugars at harvest 23.6° Brix adds about 20% more fruitful buds than inch in diameter, contain of Traminer. Although the Bottled May 14-16, 2012 the Burgundian Guyot system. The grapes the normal two seeds. The smaller berries have one most common translation Cases produced 3098 from each field were destemmed then the juice was fermented and aged as separate seed and contain much less of Gewürz is “spice”, in this Alcohol 13.5% juice. Coulure (shatter) context it most likely trans- Residual sugars 0.27% vineyard lots in French oak ovals and in occurs after the berries have lates as “perfumed”. The Titratable acidity 7.0 g/L April 2012, a blend was selected from formed in early summer and some fail to mature. We’ve name was officially adopted pH 3.29 the best ovals and the best vineyard lots. Traditionally served with pork, but we love experienced vintages where in Alsace in 1973, and if Price (750 ml) $19.50 over half the potential you think Gewürztraminer (375 ml) $11.50 Gewürz with Pad Thai and curry. Gold Gewürztraminer crop was is hard to pronounce, try Medal winner. Best of Class. lost to shatter. 2011 Pinot Gris Anderson Valley, Mendocino

and geraniol, which are responsible for Gewürztraminer’s floral, almost lychee- like aromatics. Dappled shade is good for Pinot Gris too, but for another reason. Quercetin is a bitter flavonol found in the The inside of a skins of Pinot Gris. The more sunlight, The Pinot Gris cluster French oak oval, the more quercetin: clusters grown in the in the foreground has looking out. We sun have up to three times more of this yellowed because it ferment, then age astringent compound than shaded fruit. was grown in direct Pinot Gris sur lie sunlight. Navarro’s in ovals for eight When grapes are destemmed to produce viticultural goal is to months which wine, the juice extracts phenolics from minimize direct sun- allows the wine the skins; the amount of harsh phenolics light and most of our to clarify and picked up by the juice is a function of fruit is grown in light develop a hint of the grape’s temperature as well as the shade, so the clusters “toast” from the turn a lovely dark yeast contact. amount of time that the juice macerates grey-blue color. with skins. Consequently, we harvest the fruit at night when the grape tempera- tures are a cool 40°F and 50°F and extract mini- mal harshness. When we destem the fruit at the winery, we immediately separate the cold juice from the skins. This bot- tling is a cuvée created by blending the wine of four ovals from our three best vineyard lots. Refined and nutty with lots of texture, Shady lady this pampered wine is our family’s favorite with holiday wo of Navarro’s favorite varieties, Pinot ham. Gold Medal winner. Gris and Gewürztraminer, are very sensi- T tive to sun exposure and interestingly, both Harvested Sept.30-Oct.15,’11 are white wine grape varieties that develop deeply Sugars at harvest 24.1° Brix colored skins near harvest. A recent study dem- Bottled May 11 & 14, 2012 onstrated the extent to which sun exposure can Cases produced 1723 affect the temperature of a dark-skinned grape Alcohol 13.7% cluster; the data revealed that the temperature Residual sugars 0.20% of the berries on the inside of the cluster were Titratable acidity 7.2 g/L over 155°F on a typical summer afternoon. In pH 3.32 Gewürztraminer, sun exposure and heat results Price (750 ml) $19.50 in a dramatic reduction of cis-rose oxide, linalool 2011 Chardonnay Table Wine Mendocino

Harvesting Hammer Olsen Chardonnay 2011. This vintage we had a “two-bin” harvest, placing sound fruit in the front bin, clusters with any rot in the rear bin. Navarro’s crew takes pride in delivering the fruit exactly as the winemaker requests.

Morning star

hardonnay is one of the last grapes to ripen in On the 12th Anderson Valley. The 2011 summer was cool we returned In Navarro’s morning staff C and by the first of October, the Chardonnay to the fields to tastings, when we are decid- was still underripe; the vines needed another week or begin harvest- ing on a specific blend, the so of sunshine. A series of storms was predicted and on ing Chardonnay. wines are initially graded as October 3rd it began to rain. The weather cleared on Since much of our anticipated harvest was identified lots. Subsequently the fourth day and with the daytime tempera- lost to rot, we were able to pick our entire they are tasted “blind”; no one knows which wine is in Holiday Case tures in the 70’s, the Chardonnay continued 2011 Chardonnay harvest in one and half which glass. Our goal is to to ripen. At first we weren’t too nervous but days. The vineyards that normally produce produce the most complex, SPECIAL! another small storm was predicted and our our Première Reserve Chardonnay were rel- true-to-variety and com- anxiety understandably mounted. Should we egated to our less expensive Mendocino and plete wine from the various Buy it by the case pick it now when the Chardonnay was almost Table Wine bottlings. vineyard and winery lots. If we have consensus on which for only $126.00; ripe, or let it hang through the storm to pick Harvested Oct. 12 & 14,’11 This 2011 bottling is the best blend, the winning a savings of $30.00. up a hair more ripeness? We decided to leave Sugars at harvest 22.8° Brix is made from 100% wine becomes the base wine That’s only $10.50 the fruit on the vine and pick it a few days Bottled June 25, 2012 Philo fruit; it is for the next day’s addition. The tastings continue until per bottle delivered. after the storm. The downside of this decision Cases produced 1948 dry with very firm was that we would lose a higher percentage acidity and flavors there is consensus that no Alcohol 13.1% further tinkering improves of the crop to rot come rain or shine. The storm was Titratable acidity 7.3 g/L suggesting pippin the wine. short, with little precipitation and daytime temperatures pH 3.32 apple and lime; a quickly returned to the 70’s; the Chardonnay continued Price (750 ml) $13.00 perfect match for to ripen and unfortunately the rot continued to spread. snapper or crab. No. Holiday Samplers & Gifts 4 12 or 6 bottles Medal winning wines at holiday savings Pinot & Chardonnay Samplers are pre-packaged and each contains wines in limited supply. All subject to prior sale. Choose either one or two bottles each of three Gold Medal Pinots and three Navarro’s full time, wine-savvy staff delicious Chardonnays. is available to answer any questions. Until December 31 our phones will 2010 Pinot Noir Méthode à l’Ancienne be open extra hours; 8 AM till 6 PM No. weekdays and 10 AM till 5 PM 2010 Pinot Noir 12 bottles weekends to help you take advan- 3 Anderson Valley tage of special sampler and case specials with discounts up to 25% 2009 Pinot Noir in addition to our One-Cent ship- Holiday cheer Deep End Blend Something special for every ping offer for even greater savings. 2010 Chardonnay Our website is available 24-7 at occasion: one bottle each of Première Reserve www.NavarroWine.com. nine new releases completed with three Gold Medal 2010 Chardonnay winning Navarro favorites. Mendocino No. 2011 Chardonnay 2009 Navarro Brut Mendocino Table Wine 2 12 or 6 bottles Anderson Valley #4A—12 bottle Sampler 2010 Chardonnay New dry six Première Reserve $239.00 Choose either one or two 2011 Gewürztraminer Savings of $66.00 Hate to shop? Just give us the names and bottles each of six new dry Estate Bottled (Dry) addresses on your gift list and we will do the rest. We will #4B—6 bottle Sampler be glad to print your personalized message attractively releases; three crisp whites 2011 Pinot Gris on a full color Navarro gift card and include it with your and three multifaceted reds. Anderson Valley $129.00 wine or juice gift at no additional charge. Savings of $23.50 No. 2011 Gewürztraminer 2011 Chardonnay 1 12 or 6 bottles Estate Bottled (Dry) Mendocino Table Wine 2011 Pinot Gris 2010 Pinot Noir No. No. No. Daily red & white Anderson Valley Méthode à l’Ancienne 5 3 bottles 6 3 bottles 7 3 bottles Choose either three or six 2011 Chardonnay 2010 Shiraz bottles each of Navarro’s Mendocino Table Wine Mendocino Value trio Dry white trio Dry red trio new value wines; exceptional 2010 Pinot Noir 2010 Zinfandel These three hand-crafted Three Gold Medal win- These three newly flavor at family prices! Méthode à l’Ancienne Mendocino wines deliver varietally- ning, vineyard-driven white released red wines are 2011 Chardonnay 2010 Shiraz 2011 Riesling (375ml) correct fruit at a price that’s wines will transform din- certain to warm a Mendocino Table Wine Mendocino Cluster Select Late Harvest hard to beat. ner into a party. winter evening. 2010 Shiraz 2010 Zinfandel 2011 Sauvignon Blanc 2011 Chardonnay 2011 Gewürztraminer 2010 Pinot Noir Mendocino Mendocino Cuvée 128 Mendocino Table Wine Estate Bottled (Dry) Méthode à l’Ancienne 2010 Riesling 2010 Gewürztraminer 2010 Chardonnay 2010 Shiraz #1A—12 bottle Sampler #2A—12 bottle Sampler Anderson Valley (Dry) Cuvée Traditional Première Reserve Mendocino $149.00 $189.00 2010 Pinot Noir 2010 Shiraz 2011 Pinot Gris 2010 Zinfandel Savings of $31.00 Savings of $46.00 Anderson Valley Mendocino Anderson Valley Mendocino

#1B—6 bottle Sampler #2B—6 bottle Sampler #3—12 bottle Sampler #5—3 bottle Sampler #6—3 bottle Sampler #7—3 bottle Sampler $79.00 $105.00 $199.00 $41.00 $56.00 $57.00 Savings of $11.00 Savings of $12.50 Savings of $55.00 Savings of $4.00 Savings of $8.00 Savings of $8.50 2010 Shiraz Mendocino

Syrah berries dissected. All the color in Syrah wines is extracted from the skins; the juice is colorless in this and Washing barrels most other red wine (vinifera) prior to filling. We grape varieties. Grapes with aged this wine in red colored juice are called seasoned French oak teinturier and in America the barrels, which adds most common teinturier grape is some coconut and Alicante Bouchet; it gained favor vanilla overtones to for stretching wine during Prohibi- the rich fruit. tion as it could be diluted without detracting from the appearance.

Searching Down Under

he price of Anderson Valley Pinot Noir basis and continues to soar and this year we’ve the two additional T seen Anderson Valley Pinot sell for up fields looked promising for a to $6,000 a ton. Pricing at these levels can only Shiraz style Syrah. Dark Horse Vineyards is at an elevation result in expensive wines. One of our goals is to of about 950 feet and the vines are grown biodynamically. produce wines at various price points Up the hill at about 1,570 feet is Eaglepoint Vineyards; it’s a Holiday Case so that a bottle of Navarro can be cooler site for Syrah grapes and the wine adds crispness to the a regular treat. When scouting for blend as well as some peppery aromas. Rather than call this SPECIAL! good vineyards with mature vines wine Syrah, we decided to call it Shiraz, as is the norm in for our “Rhône-style” rosé, we were Australia. At our morning staff Buy it by the case offered two fields of Syrah vines that Harvested Oct. 4-14, 2010 tastings we agreed that we would for only $162.00; we thought would make good red Sugars at harvest 26.8° Brix like some of the jammy notes a savings of $42.00. wine: well-tended, mature vines in Bottled Feb. 17, 2012 typically found in Aussie wines; That’s only $13.50 well-drained fields from growers we Cases produced 969 we worked this magic by adding per bottle delivered. respect. This bottling is from two Alcohol 14.6% a generous dollop of Old Vine vineyards located on the benchlands Titratable acidity 6.9 g/L Zinfandel. Blackberry intensity above Talmage, which has an ideal climate and pH 3.70 is a lovely match with rosemary location for Syrah. We purchase Grenache and Price (750 ml) $17.00 infused lamb chops or cassoulet. Zinfandel grapes from these vineyards on a regular Silver Medal winner. 2010 Pinot Noir Méthode à l’Ancienne Anderson Valley, Mendocino

We are picky about the coopers that make our barrels in , but we are just as choosy about the location of the oak trees from which our barrel staves are fashioned. The top stave (above) is from the Lim- ousin forests where the annual growth is rapid as you can see by the width of the rings. The bottom stave is from the cold Vosges Mountains, where the trees grow more slowly. The wider the ring, the stronger the oak flavors. We aged this wine in our favorite cooper’s barrels for eleven months; in order not to overpower the fruit, Navarro’s Pinot barrels are made from tight grain wood keeping the oak flavors restrained while still providing a firm backbone to the wine.

Whose woods are these? Navarro’s Pinot barrels being assembled in Beaune, France pring 2010 was cold and wet in Philo and our portion, in French oak barrels. Forty percent (left). The oak staves are vines reacted by setting one of Navarro’s small- of the barrels were new and another 40% had straight; to bend them into the required curve, the partially est Pinot crops. Summer was pleasantly cool from been used only one season, so there is plenty of S assembled barrel is placed ocean breezes and as a result, the vines were late to begin oak to back up the fruit. The fruit and oak are over an oak fire to make the ripening their fruit. Three days of heat near the end of so harmonious that nothing jars the sensual wood less rigid (right). The September sped up ripening, which was followed by Pinot fruit wrapped in a gossamer veil of Asian length of time spent on the three weeks of glorious weather: daily highs approaching spices and vanilla. The sparse harvest resulted in fire determines how much “toast”(charring) occurs on 80°F which the vines loved, and evening low tempera- the tiniest amount of the inside of the barrel; light tures about 45°F which helped the grapes retain good Harvested Oct. 1-19, 2010 Méthode à l’Ancienne charring adds toasty notes and acidity. Each of thirty plus vineyard sites was harvested Sugars at harvest 25.2° Brix being bottled since with heavy charring, smoky by hand at night until we ran into some rot in our upper Bottled Sept. 1-6, 2011 1988; please don’t notes. We’ve learned from thirty eight years of experience vineyards from the heavy ocean fog that had cloaked the Cases produced 2463 miss out! For over that a low toast level is the higher elevations every night. In order for the pickers to Alcohol 14.1% the last three decades, best match for Navarro’s Philo single out rotten clusters, we harvested in the daylight Titratable acidity 7.4 g/L we have never had a Pinot. with two crews; one crew made the first pass removing pH 3.54 Thanksgiving dinner all the clusters with rot and a second followed, harvest- Price (750 ml) $29.00 without Navarro Pi- ing the sound fruit. A heat spike in mid-October brought (375 ml) $16.00 not Noir gracing the the lengthy Pinot harvest to a dramatic end. Each site (magnum) $59.00 table. Gold Medal was fermented as a separate lot, then aged as a unique winner. Best of Class. 2010 Zinfandel Mendocino

Old Vine Zinfandel. Topping red barrels. Although we don’t We age Navarro red designate it on the wines in tight-grain label, this wine was French oak barrels; produced entirely from this Zinfandel spent heritage vines that 11 months in our were planted several barrel cellar. generations ago.

The new young

avarro produces two Zinfandel bottlings and delivered the more expensive bottling we label as Old weren’t per- NVine. This labeling division probably down plays fect. The the quality of the grapes and the effort that bottling is goes into this release, our Mendocino bottling. All the completed Zinfandel grapes that we vinify are from tiny plots of with a 22% vines, typically planted generations ago. For years, we’ve addition produced from grapes grown at purchased Zinfandel grapes from two blocks owned by Al Eaglepoint ranch up the hill from Ed. We’ve purchased Tollini and family. The wine we produce from Al’s “old” grapes from this cool mountain site since 1978 and the block we frequently bottle as Old Vine Cuvée and the wines have taut acidity that keeps the wine lively as it “young” block, planted in the 1950’s, is always included ages. The consummate in our Mendocino cuvée. This year it constitutes 43% Harvested Oct. 14-18, 2010 , Zin has of the blend. We imagine that if vines were people, they Sugars at harvest 26.7° Brix its roots in Italian pioneer would probably feel complimented being described as Bottled Aug. 25-29, 2011 farmers and the big ripe “young” when in their sixties. Over a third of this blend Cases produced 1499 flavors of boysenberry, black is from Berry vineyards; if you’re a Navarro fan, this is a Alcohol 14.4% pepper and licorice cry out grower whose name you’ll recognize. Not only does Ed Titratable acidity 6.9 g/L for a patiently simmered Berry have a perfect site for a prime vineyard, he is, in a pH 3.84 Bolognese sugo over pasta or word, meticulous. We’ve actually seen Ed hem and haw Price (750 ml) $19.50 wood fired pizza. Gold Medal in embarrassment because a couple of clusters of fruit he winner. Best of Class. Non-Alcoholic Wine-Grape Juices 2012 Gewürztraminer (white) 2012 Pinot Noir (red) 2012 Verjus (green juice from Gewürztraminer)

Navarro’s Alisa, juices are Emilia fun for and Zoë young and have a old alike. lesson in tasting room sales at Navarro’s Deep End Pinot Noir barrel tasting. Navarro’s Verjus is a great gift for a favorite cook. The tart, fresh flavor adds a lemony note to a myriad of recipes. Juice stand

he first grapes we harvest at Navarro are later would make them too cloying. We cold filter these for producing juice. Our goal, whether for juices almost immediately so that the snappy fruit flavors T wine or juice, is to produce something that is of harvest remain fresh. The Pinot tastes of strawberry and flavorful, true-to-variety and grown in a sustainable rhubarb and this vintage we’ve blended in a little verjus manner. In spite of the fact that we are harvesting to add a tang to the finish. The Gewürztraminer is overtly grapes that otherwise could be made into more floral with seductive tropical flavors; both the Gewürz expensive wine, harvesting for juice is fun; it gives and Pinot juices are best served very cold; they can be us a preview of the upcoming harvest. Verjus was drunk straight, over ice or with sparkling water. Last year discovered in the Middle Ages as a way to acidify our Gewürztraminer juice garnered a Gold Medal at the foods; the grapes are harvested before they are fully Florida State Fair and the Verjus won the 2012 Artisanal ripe to provide plenty of zing. On a salad it can Taste Test Award for Cooking Light magazine. replace vinegar for a more wine-friendly ingredi- ent. At home we use it in cooking to replace lemon juice, and yes, we do drink jus-ade (water, verjus, Juice Samplers ice, and a splash of Gewürztraminer juice). A couple 6 Bottle Sampler 12 Bottle Sampler of weeks after the verjus harvest, we harvest Pinot 2 each Gewürztraminer 5 each Gewürztraminer Noir and Gewürztraminer for juice at the same level 3 each Pinot Noir 6 each Pinot Noir of ripeness as sparkling wine; harvesting them earlier 1 each Verjus + Verjus cookbook 1 each Verjus + Verjus cookbook would result in much less flavor and harvesting them $59.00 Save $7.00 $111.00 Save $21.00 Pennyroyal Farmstead Anderson Valley, Mendocino

Erika Scharfen (left) is the cheese- maker at Pennyroyal Farmstead; like Sarah (right) she earned her master’s degree at U.C. Davis. Erika studied cheese making and Sarah studied winemaking. Erika has been a cheesemaker in both France and California, so while our cheeses are handmade and produced in tiny quantities, they reflect international quality standards.

Where every goat has a name

oats have been in residence at our only produce family’s Boonville farm for half a cheese, but also Gdecade and sheep for over a quarter enough of a century, but Pennyroyal’s first cheese was manure, that not released until the spring of 2012. Sarah when converted has been leading the family’s effort to create to compost, an innovative, low-input, no-waste farm based provides the on many of the sustainable farming techniques fertilizer for all of we’ve developed at Navarro. The farmstead is Pennyroyal’s vines. The barns, milk- carpeted in wild pennyroyal and after develop- ing parlor and creamery are solar ing an extensive soil profile map, Pinot Noir Farmstead cheese is even more se- powered and irrigation water comes lect than artisan cheese. Farmstead and Sauvignon Blanc vines were planted on the from stored winter rainfall. Pennyroyal means that all the milk comes from least fertile 23 acres with many of the remaining cheeses are already being served at the farm’s own animals, whom we 77 acres devoted to producing feed for Penny- some of the Bay Area’s nicest restuar- have pampered from birth. Selling royal’s animals. The vineyard was designed so ants: Ad Hoc, Bar Agricole, Commis, directly means that we are able to that it can be rotationally grazed by miniature provide optimal care and feed for Delfina, Farmhouse Inn, Foreign Cin- our animals and produce hand- Babydoll sheep, replacing diesel driven tractors. ema, Gather, Gregoire’s, JoLe, Scopa, made cheeses that taste of a special A hundred goats and a small herd of sheep not Wood Tavern and Zuni Café. time and place. Pennyroyal Farmstead Anderson Valley, Mendocino

Newly formed Boont Corners rounds being placed in an aging room. Although our creamery is tiny and designed for a small flock of sheep and goats (the milking equivalent of ten cows), it is a state-of-the art facility with aging rooms as constant in tempera- ture and humidity as the deepest French caves. All the energy needs are fulfilled by solar panels.

Please say cheese

ennyroyal cheese is made daily in the creamery where we culture Laychee (on left) is Boontling for fresh milk in small fifty gallon P milk and it is Pennyroyal’s fresh- vats. Making cheese in small batches, ville beginning in the late 19th century est cheese; a soft creamy goat’s from our own goats and sheep, means and our cheeses are named for Boontling milk cheese. Bolly Creek was the Farmstead Cheese the cheesemaker can keep a close eye on landmarks. Two of our cheeses, Laychee early name of the creek that runs every step in the process. The creamery and Bollie’s Mollies, are made from pas- through our Farmstead. Mollies SAMPLER is the Boontling word for, well… includes a receiving room, a main work teurized milk. Two other cheeses, Boont that part of the female anatomy space, a drying room and two aging Corners and Boonter’s Blue are aged for most closely associated with $49.00 Delivered!* rooms, each with separate temperature over sixty days, which allows us to safely milk. Bollie’s Mollies (center) is a Packed in insulated containers and humidity controls powered by the use raw milk. We ship cheeses in cool, dense, surface ripened lactic curd sun. Goats produce milk for only ten insulated cartons and we will notify you cheese. The Corners was one of with cold-packs, and shipped over- the original names of Boonville. night to your home or office. months of the year and the sheep for via email in advance of any shipment so Boont Corners (on right) are merely five. The time off helps the ani- that you can reschedule delivery if no one tommes made from fresh, raw Guaranteed Farm Fresh! mals stay healthy during their natural will be at your home or office to refriger- milk into three pound wheels breeding cycle. The taste of the milk ate cheese upon arrival. Wine and cheese which are aged on wooden planks *Northern California: FREE Shipping! also changes with the seasonal changes must be shipped separately. To learn more for two to ten months. West of the Rockies: $12.99 Shipping! East of the Rockies: $19.99 Shipping! in the pasture grasses. Boontling is a about Pennyroyal’s Farm to Table Pro- local folk language originating in Boon- gram visit www.PennyroyalFarm.com.