September 2019

Harvest season is here: the chill in the morning air… the rattle of the first fallen leaves… the smell of freshly picked grapes…. We wish you all could be here to experience harvest in Clarksburg. Instead, we hope these wines bring with them a bit of the essence of our home, and share a bit of harvest magic when you uncork each one!

2016 PROUD ROOTS, Clarksburg The Sacramento Kings NBA basketball team has been a part of our community culture since 1986. As the 35th season begins, Bogle is PROUD to be partnering with the Kings and the Golden 1 Center to produce a limited-edition wine selection. Showcasing our shared commitment to the Farm-to-Fork movement (grapes were grown just 15 miles from the arena!) and to continued sustainability, this blend of Petite Sirah and Malbec is Sacramento Proud.

2016 Phantom Red Blend, California If it is fall, the Phantom must be lurking…. Every year, our mysterious apparition of ripe berry and relentless spice returns to haunt wine lovers. Hand selected from our finest vineyards in Clarksburg, Lodi and the Foothills, these concentrated Petite Sirah and Zinfandel grapes combine to tantalize, tease and linger…long after the last sip is gone! Have you seen the Phantom? Watch the legend unfold by clicking here.

RECIPES: Drunken Red Wine Pasta with Sausage and Olives with Bogle PROUD ROOTS Bavette Steak with Chimichurri Sauce with Phantom Red Blend

While the Phantom can be found at wine shops and retailers nationwide, Proud Roots is currently only available at the tasting room and a few select locations in the Sacramento area. Email us at [email protected] for more specifics, or to see if we can ship to your region.

Happy harvest, happy fall! Jody Bogle & Tina Quintanar

www.boglewinery.com [email protected] September, 2019

2019 Bogle Bandwagon Vital Stats

Bandwagon Staff Jody Bogle & Tina Quintanar Contact: 916/744‐1092 x 4 [email protected]

Tentative Club Release Dates The dates listed below include both Bandwagon and Red Wagon memberships. Wine club staff makes every effort to keep this schedule. Credit cards will be charged as close to these dates as possible, but as always, watch your in‐boxes for information.

March 15, 2019 September 20, 2019 May 24, 2019 November 29, 2019

Release Weekends Please join us for our Bandwagon Release Weekends. Selection wines, as well as a line‐up of your favorites, will be available to taste at a members‐only space at our winery on designated weekends during our regular tasting hours from 11am‐5pm. The release will include live music, small bites and of course, the ability to pick up your wine selection. The event is open to 2 adults per membership. There is no charge and no reservations are necessary. Events are held weather permitting.

Events For a list of 2019 events, please visit our website at http://boglewinery.com/events/.

Cancellations/Updates All cancellations should be made in writing. Changes, cancellations or updates received after the dates listed above may not be applied to that month’s shipment. Wine club staff will do our best to accommodate, but once the shipment is in process, we cannot make any changes to accounts. (ie: converting shipping to will call, address changes, etc.)

Special Requests With enough notice, wine club staff will be happy to add wine to your shipment, hold a shipment if you are out of town, or other such special requests. Simply email [email protected] to let us know what you need.

Shipping/Handling Bogle Vineyards uses UPS Ground service for all wine shipments and requires an Adult Signature upon delivery to a daytime address. Please ensure that the address on file meets this requirement. Updated shipping rates are included here.

www.boglewinery.com [email protected] September, 2019

2019 SHIPPING INFORMATION

In compliance with current state laws, Bogle is licensed to ship wine directly to consumers in the following states:

Arizona* Massachusetts Oregon California Minnesota Rhode Island* Colorado Missouri Texas Florida* Nevada Washington Illinois New Mexico Washington D.C. Iowa New York West Virginia Maryland North Dakota Wisconsin Wyoming SHIPPING RATES Charges listed include specialized shipping carton, UPS standard ground rate service, as well as mandatory UPS adult signature requirement.

1-3 4-6 7-9 10-12 Bottles Bottles Bottles Bottles Region 1 $16.00 $20.00 $24.00 $26.00 California Only Region 2 AZ*, CO, NM, NV, OR, WA, $18.00 $22.00 $30.00 $34.00 WY Region 3 $20.00 $28.00 $36.00 $44.00 IA, MN, MO, ND, TX Region 4 D.C, FL*, IL, MA, MD, NY, RI*, $20.00 $30.00 $40.00 $50.00 WI, WV

TERMS & CONDITIONS*  Shipments to Arizona must be processed in‐store only. Off‐site orders must be approved by the Tasting Room Manager.  Customers shipping to Rhode Island must be present at the winery for all orders and wine club sign up.  Florida has several “dry” counties, to which we cannot ship wine. The following counties may NOT be shipped to in FL. (Lafayette, Liberty, Madison, Washington)  By placing an order, the buyer authorizes Bogle Winery to act on buyer’s behalf in arranging for transportation of the wine at buyer’s direction. Alternatively, buyer may choose to pick up the wine at Bogle Winery’s Tasting Room, or make independent shipping arrangements. For wine picked up at the Tasting Room, sales tax will be applied based on that location.  Prices of our wines do not include shipping/handling charges, the cost of which varies depending on destination, number of bottles ordered and choice of delivery options.

www.boglewinery.com [email protected] September, 2019

Why Proud Roots PROUD ROOTS evokes the soul of the Sacramento Region and a shared commitment from Bogle Vineyards & Winery and the Sacramento The river brought us here, Kings to community, sustainability and excellence. the soil made us stay and the wine Bogle, a family-owned and operated winery, serves as a wine-industry leader in green practices and the ensures we will never leave. Kings play in the most technologically advanced and sustainable arena in the world, Golden 1 Center. Together, they created a wine that embodies the enduring spirit of Sacramento’s past with the forward-thinking vision of the sustainable future.

The Grapes Made with grapes grown just 15 miles from Golden 1 Center, this wine highlights the region’s prominent agricultural ties and Sacramento’s Farm-to-Fork movement. Located in Clarksburg, California, the grapes are harvested from Bogle’s Sanchez Ranch, nestled against the Sacramento River.

The grapes of this wine were growing as Golden 1 Center was being constructed and were harvested in 2016 when the arena opened. In the spirit of Golden 1 Center, this wine is consistent with the Kings sustainability and sourcing charter.

The Wine Bogle’s brawny Clarksburg Petite Syrah has been blended with a touch of plush Malbec to offer a wine with robust structure and appealing softness in the middle. On the nose, aromas of spicy blackberries combine with a touch of pepper. Aged in French and American oak barrels for OQPVJUIKXGUTKUGVQEQORNGZƃCXQTUQHENQXG XCPKNNCCPFETGCOUQFC6JGHWNNDQFKGFƂPKUJ shows off the wine’s sophistication, while alluring decadence makes the wine perfect for any event, any time. RED BLEND

I  ,  …    ripe berry and relentless spice returns to haunt wine lovers. Enveloped in shadow, this wine’s intensity and concentration will entice you with every sip. Full-bodied and jammy, Phantom’s origins of Petite Sirah and Zinfandel emerge from the glass. Spicy pepper and juniper tantalize your senses, while black plums and blueberries emerge on the palate. Notes of pipe tobacco and clove settle around the nish, long and lingering, like the Delta fog.

TECHNICAL DATA:

VINTAGE: 2016 APPELLATION: California BARREL PROGRAM: 28 months in 1 & 2 year-old American Oak VARIETAL BLEND: 51.5% Petite Sirah 48.5% Zinfandel WINE pH: 3.66 WINE ACIDITY: 0.56 g/100mL ALCOHOL: 14.5% UPC: 0 80887 49023 1 RELEASE DATE: September 2019 DIETARY DETAILS: Gluten Free Vegan-Friendly

BOGLE \BÕ’G∂L\ N. [SCOTS, PERHAPS FROM WELSH] A GOBLIN; A SPECTER; A PHANTOM; A BOGY, BOGGART OR BUGBEAR.

PHANTOMWINE.COM Drunken Red Wine Pasta with Sausage and Olives This dish is fun for so many reasons…and why we haven’t tried it before, we don’t know!! As with any pasta dish, once you have the method down, you can add or omit ingredients as you like. Just make sure you save some wine for your glass! (Makes 2 servings….) Ingredients:  1 bottle dry red wine  ½ lb dry spaghetti  4 oz spicy Italian sausage  1/2 cup kalamata olives, pitted and halved  3 cloves garlic, minced  1/2 tsp fresh oregano, chopped  1 T. fresh parsley, chopped  1/4 cup toasted pine nuts  1 T unsalted butter  Parmesan cheese, freshly grated  Salt and fresh ground pepper

Preparation:  In a large pot, add the bottle of wine (minus ½ cup) and 2 quarts of water. Bring to a boil.  Meanwhile, pre-heat a large sauté pan over medium heat for one minute. Add 1 tsp of olive oil to the pan along with the sausage. Break up into small pieces and cook until browned. Remove from pan, but leave the fat and drippings.  To the same pan, add the minced garlic, oregano and parsley. Cook for 2-3 minutes, stirring often, until the garlic is golden brown. Add the remaining ½ cup wine, season with salt and pepper, and simmer for 5 minutes before removing from the heat.  When the wine boils, add a tablespoon of salt then add the pasta. Cook the spaghetti, stirring often, until al dente (about 1 minute less than the box directions). Reserve 1 cup of the cooking liquid, then strain the noodles well.  Place the noodles in the sauté pan with the garlic and herbs over medium heat. Add the butter and continually stir. Once all the liquid in the pan has been absorbed, add a few tablespoons at a time, stirring and cooking the pasta until your liking.  When the noodles are cooked to your liking, remove from the heat and add the sausage, olives and pine nuts. Mix well.  To serve, garnish with fresh parsley and copious grated Parmesan!

Serve up in large bowls, throw a piece of bread on top, then turn on the game and cheer on our Sacramento Kings with dinner and a glass of Proud Roots!

www.boglewinery.com [email protected] September, 2019

Bavette Steak with Chimichurri Sauce Bavette is a delicious cut of beef that, when marinated and seasoned correctly, has amazingly tender flavor and texture. And chimichurri…soooo delicious! (Serves 2…) Ingredients:

2 - 9oz bavette steaks (flank steak can also be substituted)

Marinade Chimichurri Sauce 1 T. canola oil ¼ cup fresh parsley, roughly chopped 2 T. soy sauce 3 T. red wine vinegar 2 T. olive oil 4 large garlic cloves, minced 3 garlic cloves 2 T. fresh oregano ½ T. fresh ginger, grated 2 tsp. crushed red pepper flakes Juice of 1 lemon ½ cup EVOO 1 T. balsamic vinegar Salt and freshly ground pepper 1 T. honey 1 rosemary sprig

Preparation:

 Mix all marinade ingredients together in a bowl and pour over the steaks in a shallow glass dish. Coat the meat completely. Cover and refrigerate overnight.  When ready to cook, scrape the marinade off the steaks and carefully pat dry with a paper towel. Rub each steak with a few drops of the canola oil.  Heat a grill pan or grill to very high heat. Cook on each side for about 3-4 minutes for medium rare, more if you prefer it more well done. Set aside to rest.

 To make the chimichurri, combine the parsley, vinegar, garlic, oregano and pepper flakes in a food processor and process until smooth. Season with salt and pepper. Transfer the mixture to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. Refrigerate if made ahead, but bring to room temp to serve!

Pair with a fresh salad of greens and late summer herbs, and the season’s last tomatoes. Slice the steak on the bias and top with the chimichurri sauce.

Finish with a glass of Phantom Red…a deliciously haunting dinner!

www.boglewinery.com [email protected] September, 2019