Navarro Vineyards Berry Had Two Seeds

NAVA R RO

Vineyards O L I D H A

Y 2009 Gewürztraminer, Late Harvest: Hummer 2009 Chardonnay Table Wine: Changing times 2009 Gewürztraminer, Estate Bottled (Dry): Lousy luck 2009 Sauvignon Blanc, Cuvée 128: Trial balance 2 2009 Pinot Gris, Anderson Valley: Shades of grey 0 2009 Muscat Blanc, Estate Bottled (Dry): Conceptual art 1 0 2007 Syrah, Mendocino: Last dance 2007 Pinot Noir, Méthode à l’Ancienne: A tale of two genders 2007 Zinfandel, Mendocino: Hot shot 2010 Grape Juices, Gewürztraminer, Pinot Noir and Verjus: Family fare 2009 Gewürztraminer Late Harvest (Sweet) Anderson Valley, Mendocino

At the end of the growing season, voracious hummingbirds and mold both proliferate. Botrytis OUR HOLIDAY 2010 RELEASES and Aspergillus niger are two molds commonly found on wine grapes at the end of the season. Body and soul Botrytis dominates other molds when the humidity is high and the temperatures are cool. It causes the berry to shrivel, fter an exceptionally cool summer in the intensifying flavors while add- Anderson Valley, an October Indian sum- ing delicious honey-apricot mer hastened the harvest and set Navarro notes; hence it is also referred A to as the noble rot. But when into a whirlwind of activity. Because of the abbrevi- the weather is sunny and the ated period to gather the crop, we worked extra long humidity drops, Aspergillus hours to be sure only the best fruit was quickly spreads on clusters picked and vinified with care. Now that exposed to the sun, adding there is time to gather around the fire bitterness which we don’t consider noble. with friends and family, we hope your body and soul will be warmed by the nine wines we are featuring this fall: five dry whites, three vigorous reds and a luscious 2009 Late Harvest Gewürz- traminer as a special holiday treat. We Hummer are also releasing three yummy varietal grape juices. The case special on the 2009 e left two fields for Late Harvest Gewürztraminer in 2009. Chardonnay Table Wine works out to The weather had been dry, the grapes were fully ripe and we only $10.50 per bottle, which explains Wbegan to panic because no botrytis was developing. Then why it will grace the holiday tables of a week of rain and cold weather began October 12 and by the 18th, so many of Navarro’s long-term friends. panic was replaced by excitement. The late rains had knocked off all Since we’re all counting pennies, One- the autumn leaves so the fruit was fully exposed and easy to see. We Cent ground freight and reduced air freight for all began harvest on Oct. 19, selecting clusters case orders, as well as bargain prices on case specials Harvested Oct. 19, 2009 infected with the mold botrytis but when the and samplers will be available until December 31. Sugars at harvest 28.5° Brix sun reemerged, we noticed some Aspergillus Bottled May 13, 2010 niger. We upped the harvest tempo, keeping Happy holidays from our family to yours, Cases produced 647 each days picking separate. Only the first Alcohol 11.1% day’s juice, free of Aspergillus, was selected Ted Bennett and Deborah Cahn Residual sugars 8.1% for this bottling, a mere 25% of the grapes Aaron and Sarah Cahn Bennett Titratable acidity 8.6 g/L we had harvested. The remaining 75% was pH 3.00 sold off in bulk. Luscious mango and papaya Price (750 ml) $35.00 flavors with a drizzle of honey, guaranteed (375 ml) $19.00 to make you hum with pleasure. Gold Medal winner. 2009 Chardonnay Table Wine Mendocino

We barrel ferment Take an authentic harvest our Chardonnay Table tour! Bins of our neighbor’s Wine, just like Navarro’s Chardonnay await de-stem- Première Reserve. Because ming. We’ve been purchasing both wines undergo a grapes for over thirty years secondary fermentation, from our neighbors, the they share inviting buttery Ordways, with whom we aromas and flavors. share a mile long fence. Their Chardonnay fields are close to Navarro’s so the flavors are engaging and typical of our region.

Changing times

avarro’s Chardonnay Table Wine Reserve is fermented in new barrels but the Table Wine was first produced three decades ferments in seasoned French oak barrels to help keep costs N ago from leftover lots that were under control. We release the Table Wine six months ear- either excess to our varietal bottlings or didn’t lier than the Reserve and it sells out during the holidays. meet Navarro’s varietal standards. Times We save by not pouring samples all year and truth be told, have changed. We now have a large most is sold at the full case bargain price. This vintage’s Holiday Case audience for good, distinctive and cuvée is 70% from Anderson Valley with a flavor profile of inexpensive Chardonnay crafted citrus and pear. Thirty percent is from the warmer Potter SPECIAL! for everyday drinking which meet Valley, and its flavor profile is three parameters: quality, personal- Harvested Sept.29-Oct.12,’09 of stone-fruit. The 2009 bot- Buy it by the case ity and price. To meet the quality Sugars at harvest 24.0° Brix tling has distinctive Mendocino for only $126.00; goal, we crush, ferment and age Bottled June 28-29,’10 citrus-pear-apple fruit flavors a savings of $30.00. more Chardonnay than we need so Cases produced 1991 with a buttery background That’s only $10.50 that there are plenty of good lots Alcohol 13.5% hinting of spice and vanilla. Not per bottle. to choose from. We augment estate Titratable acidity 7.8 g/L to be confused with innocuous grown grapes with interesting pH 3.24 supermarket plonk, it is dry, Chardonnay purchased from neighbors with Price (750 ml) $13.00 clean, flavorful and definitively whom we have long term relationships. The Mendocino. 2009 Gewürztraminer Estate Bottled (Dry) Anderson Valley, Mendocino

Daytime Hand-hoeing weeds out temperatures of a young vineyard; it’s during harvest in very hard work but we 2009 were so hot that prefer not to use herbi- we began picking at cides. The first grapes midnight under flood- we planted thirty-five lights to ensure that years ago were Gewürz- the winery received traminer and Pinot Noir, cold fruit. so those were the first varieties we planted when we expanded our plantings in 1994. Four second-generation fields, Peach, Apple, East Hill and West Hill, provided Lousy luck the best fruit of the 2009 vintage. hylloxera is a root louse that feeds on grape- resulted in a wine made entirely from our second gen- vines, weakening and eventually killing them. eration vineyards. The free run juice was fermented and P In 1982 a new biotype of the louse was discov- aged, without additional winemaking fuss, for eight ered in Napa Valley which was killing vines that had months on the lees in oak ovals prior to bottling. The Aging in oak clarifies been resistant to earlier strains. We crossed our fingers, fruit nurtured in the vineyard dominates with tropical the wine naturally. The hoping the louse wouldn’t make it this far north, but flavors of lychee, ginger and citrus. Cold harvest nights wines are more intense due to less filtration and by 1993 the lousy pest was found at a neighboring insured good acidity and our cellaring regime in oak the extended lees con- vineyard. We were faced with the stark reality that if casks resulted in a dry, crisp, yet rounded wine with tact adds roundness and we continued with Navarro’s insecticide-free policy, our hints of yeast. Gold Medal winner. Best of Show. hints of baked bread. healthy Gewürztraminer vines would begin succumb- ing to the pest within a few years. We decided to plant Harvested Sept.18-Oct.6,’09 additional acres so that when the old vines declined, we Sugars at harvest 23.8° Brix would have new fields planted with the best clones on Bottled May 10-13, 2010 newer, resistant rootstocks and we continued to farm Cases produced 3380 without insecticides. By 2000, two of our new blocks Alcohol 13.6% of Gewürztraminer were in production and we then Titratable acidity 6.8 g/L began replanting our oldest fields starting with East pH 3.30 Hill and West Hill. We now have only one more block Price (750 ml) $19.00 to replant and 2009 represents the first vintage where (375 ml) $11.00 the blending trials to craft our Estate Bottled cuvée 2009 Sauvignon Blanc Cuvée 128 Mendocino

This year we planted 7.5 acres of Sauvignon Blanc at our Pennyroyal Farm in Boonville. Once the vineyard is laid out, staked for vines and drip irrigation installed, we are ready to plant vines. First, we place a shovelful of compost next to each steel stake so we can plant the vine with a mixture of soil and compost. The second crew digs holes and places the loose dirt next to the compost. Planters then place a dormant vine in the hole and ﬁll in the hole with a mixture of compost and soil. Finally, the vine is covered with a carton to protect it from rabbits and the drip irrigation is turned on for the night. Trial balance

avarro’s first Sauvignon Blanc was produced in yeast in this trial, with 1990. Twenty years seems like a long time but in fresh herbs, passionfruit N reality it’s only twenty opportunities to experi- and lemon peel. In the 2009 ment with this varietal. We are still investigating how to cuvée we used mostly VL3 make our Savvy better and our trials have had numerous with QA23 a close second. parameters. This vintage one of our experiments centered X5 is also a University of on recent research involving yeast strains. Our largest field Bordeaux strain, although of Sauvignon was divided into three lots which were fer- it was originally isolated in mented using three different strains of yeast. We typically Alsace. In this trial, it was use QA23 for our aromatic whites (Gewürztraminer, Ries- our least favorite yeast with ling and Muscat) as it enhances cooked pear aromas and aromas through its beta-gluco- Harvested Sept. 18-28,’09 little was used in the final sidase activity in the spring. The Sugars at harvest 23.1° Brix cuvée. Sixty percent of the 2009 Sauvignon made with this Bottled Feb. 16-17, 2010 wine was fermented and yeast displayed fresh herbs and a Cases produced 2093 aged in oak to give a steely structure. VL3 is a Univer- Alcohol 13.7% rounder mouth-feel and sity of Bordeaux isolate, which Titratable acidity 7.5 g/L forty percent was fermented is highly rated for Sauvignon pH 3.18 in stainless steel to retain Blanc, Colombard, and Petite Price (750 ml) $18.00 herbal freshness. Manseng. This was our favorite Gold Medal winner. 2009 Pinot Gris Anderson Valley, Mendocino

Pecorina, a The Pinot Gris Maremma livestock cluster in the fore- guard dog, spends ground is yellowed most of her nighttime because it was grown protecting sheep. in direct sunlight. During harvest, she Navarro’s viticultural dutifully protects the goal is to minimize night harvest crew. direct sunlight and most We harvest under of our fruit is grown ﬂoodlights at night so with indirect sunlight that the grapes arrive and the clusters turn a cold at the winery for dark grey-blue color. de-stemming; low juice One study showed that temperatures minimize quercetin was a good phenolic extraction marker for sunlight expo- from the skins. The sure; clusters grown in free-run juice was cool- the sun had up to three fermented then aged times more of this eight months in French bitter compound than oak adding roundness shaded fruit. to the crisp citrus and peach ﬂavors.

almost black when fully ripe, the skins containing more pigment and phenolics than Blanc. Gris, when ripe, has a grayish-blue fruit; logical, since gris means grey in French. However the skins of Pinot Gris, like Sangiovese, contain a bitter flavanol called quercetin so the winemaker’s decisions at the crush pad determine the style of wine that can be pro- Shades of grey duced. Will the juice be allowed to macerate with the skins and for how long? If allowed to macerate with the skins, the ntil mid-season it’s almost impossible juice can extract flavors and a copper color from the skins, to tell the difference between Pinot but, unfortunately at the cost of increased bitterness. Bitter- U Noir, Pinot Gris and Pinot Blanc. ness can be masked by sweetness Gris and Blanc are mutations of Noir with Harvested Sept.25-28,’09 in a wine but since Navarro’s goal similar genetic material; their leaf shape and Sugars at harvest 25.9° Brix is to produce a dry, delicate wine growth habits are virtually identical. Vérai- Bottled May 7 & 10, 2010 to accompany food, we chose to son marks the transition from berry growth Cases produced 1831 avoid skin contact. “Exceptional. to berry ripening and this onset of ripening Alcohol 13.7% Delicate spice of stone fruit and is evidenced by the change of color in the Titratable acidity 7.8 g/L dried pear; dry entry, but fairly berries. Pinot Blanc berries soften as they pH 3.24 rich. A superb cool-climate ver- ripen and the color turns from green to straw Price (750 ml) $19.00 sion.” —VintageExperiences.com. yellow. Pinot Noir berries turn purple then Gold Medal winner. Holiday Samplers & Gifts Medal winning wines at holiday savings No. No. No. Navarro’s full time, wine-savvy 412 or 6 bottles 5 3 bottles 6 3 bottles staff is available to answer any questions. Until December 31 our phones will be open extra hours; Pinot and Value trio Dry estate 8 AM till 6 PM weekdays and 10 Chardonnay These three hand-crafted white trio AM till 5 PM weekends to help No. wines deliver luscious Choose either one or two Three new Gold Medal you take advantage of special 3 12 bottles fruit at a price that’s hard winning dry vineyard-driven sampler pricing, case specials and bottles each of three Gold to beat. white wines will transform our One-Cent shipping offer. Medal Pinots and three Our website is available 24-7 Holiday cheer delicious Chardonnays. Q2009 Chardonnay dinner into a party. at www.NavarroWine.com. Something special for every Mendocino Table Wine occasion: one bottle each of Q2007 Pinot Noir Q2009 Gewürztraminer Q2009 Gewürztraminer seven new releases completed Méthode à l’Ancienne Estate Bottled (Dry) Cuvée Traditional with five Navarro favorites. Q2007 Pinot Noir Q2009 Muscat Blanc No. No. Mendocino Q2008 Navarrouge Estate Bottled (Dry) Q2009 Gewürztraminer Mendocino Red Table Wine 112 or 6 bottles 212 or 6 bottles Q2006 Pinot Noir Q2009 Pinot Gris Estate Bottled (Dry) Méthode à l’Ancienne Anderson Valley Q2009 Sauvignon Blanc Family value New dry six Q $37.00 Cuvée 128 2008 Chardonnay Choose either one or two Choose either one or two Première Reserve Savings of $5.00 $49.00 bottles each of six delicious bottles each of six new dry Q2009 Pinot Gris Q2008 Chardonnay Savings of $8.00 value wines; exceptional releases; five crisp whites Anderson Valley Mendocino flavor at family prices. and a multifaceted red. Q2009 Muscat Blanc Q Estate Bottled (Dry) 2009 Chardonnay Q2009 Sauvignon Blanc Q2009 Gewürztraminer Mendocino Table Wine No. Cuvée 128 Estate Bottled (Dry) Q2009 Chardonnay 7 3 bottles Mendocino Table Wine #4A—12 bottles Q2009 Chardonnay Q2009 Sauvignon Blanc Mendocino Table Wine Cuvée 128 Q2007 Syrah $199.00 Dry red trio Mendocino Savings of $65.00 Q2009 Gewürztraminer Q2009 Pinot Gris These three Gold Medal Q2009 Gewürztraminer winning rich red wines will Cuvée Traditional Anderson Valley #4B—6 bottles Late Harvest (375 ml) warm a winter evening. Q2009 Edelzwicker Q2009 Muscat Blanc $115.00 Anderson Valley Estate Bottled (Dry) Q2008 Chardonnay Q2006 Pinot Noir Première Reserve Savings of $17.00 Q2008 Navarrouge Q2009 Chardonnay Méthode à l’Ancienne Mendocino Red Table Wine Mendocino Table Wine Q2009 Riesling Q2007 Zinfandel Anderson Valley (Dry) Mendocino Q2007 Pinot Noir Q2007 Syrah Navarro’s samplers Q2007 Pinot Noir Mendocino Mendocino feature several interesting Q2007 Syrah Mendocino assortments of wine with Mendocino #1A—12 bottles #2A—12 bottles Q2007 Pinot Noir savings up to 25%. They Méthode à l’Ancienne are an ideal way either to $149.00 $179.00 sample Navarro wines at $59.00 Savings of $35.00 Savings of $47.00 Q2007 Zinfandel substantial savings, or a Savings of $14.00 Mendocino unique holiday gift for #1B—6 bottles #2B—6 bottles friends and family. $79.00 $99.00 $189.00 Savings of $13.00 Savings of $14.00 Savings of $53.00 2009 Muscat Blanc Estate Bottled (Dry) Anderson Valley, Mendocino

This spring Ted and Deborah visited Christophe Schneider of the INRA near Colmar in Alsace. Christophe is doing research on resistance to fanleaf virus, a major cause for vine decline in varieties such as Muscat. Ted is practicing French facial gestures.

After destemming the grapes, we cool-fermented, then aged this wine nine months in French oak ovals. The casks are In June we also visited our friends Thierry and untouched during aging; Marina Vaute who grow Muscat to make sweet wine the expired yeasts settle in their alluring vineyard in Beaumes-de-Venise named to the bottom and sides Domaine de la Pigeade. (www.lapigeade.fr) of the ovals. This extended contact with the lees adds roundness to the dry wine, and since the wine is in oak, it Conceptual art clarifies naturally, greatly reducing filtration, thus preserving the strength avarro’s vineyard is planted to and lower alcohol, making it even more food friendly. Be- of the wine. Muscat à petits grains blanc ing wine geeks, we had to try. Please keep an open mind, N(little berries), a grape variety this isn’t your typical Muscat: bone dry, restrained alco- normally grown in warm climates to hol, enticingly aromatic, delicate, fruit dominated flavors, make sweet wines. It has been almost refreshingly crisp, mouth-pleasing texture. “Wine of the abandoned in cold viticultural climates Week. Dramatic aroma of white peach, spice of juniper/ because of low production in years ginger, and classic Muscat in with damp spring weather. Navarro Harvested Oct. 8, 2009 the mid-palate with no residual Vineyards’ is the only planting in Sugars at harvest 22.4° Brix sugar to mar the overall delicate coastal Anderson Valley. Recent French Bottled May 14, 2010 impression. One of the best research suggests that Muscat’s aro- Cases produced 1045 concept wines you’ll ever drink. matics reach a peak at 22.5° Brix and Alcohol 13.2% Calls for a half case at least!” decline with further ripening. We previ- Titratable acidity 7.6 g/L —VintageExperiences.com. We ously had harvested Muscat riper than pH 3.12 hope you enjoy the results as this, but if harvested earlier, we could Price (750 ml) $19.00 much as the wine judges. Gold produce a dry wine with higher acidity Medal winner. Best of Class. 2007 Syrah Mendocino

As in your kitchen, clean-up is at least 50% of the work in winemaking. The four lots of 2007 Syrah were fermented using two different yeast strains, then aged ten months in French oak barrels. Morning blending Each barrel was ﬁned with two egg whites to reduce tannins and help trials at Navarro clarify the wines in preparation for the blending trials. are fun work.

Last dance

avarro has been producing Syrah continu- yielded a paltry ally since 2001. By 2005 we had identi- 300 cases of 2009 Mendocino N fied four exceptional Mendocino Syrah Syrah. However, blending from four good vineyards and had contracted to purchase the sites in 2007 enabled us to craft a wine with fruit each vintage. Each of these four vineyards is an emphasis on complexity and completeness represented in this bottling but, sorry to say, this is rather than power and size. Two vineyards one of Navarro’s last Syrahs. In 2008 one grower are in the cool Navarro river watershed. One ditched us for a winery with deeper pockets. That mountain vineyard close to Philo yields a same year the smoke from wildfires caused us to wine whose charm is an intense white pepper declassify the wine aroma. On the valley floor a second site yields from the other three Harvested Sept.27-Oct.30,’07 a wine with yummy fresh cherry flavors. Two vineyards to our more Sugars at harvest 24.6° Brix other vineyards are located in hills above the inexpensive Indian Bottled Aug. 27-28, 2008 warmer Russian River watershed, displaying Creek label. By 2009 Cases produced 1062 a riper flavor profile. One adds herbal, bram- another small grower Alcohol 13.6% bly notes and the other jammy black-cherry experienced dimin- Titratable acidity 6.0 g/L flavors smacking of dark chocolate. This ished yields and pulled pH 3.81 bottling was rated the Best North Coast out his vines. The Price (750 ml) $25.00 Syrah at the 2009 California State Fair. remaining two fields Gold Medal winner. Best of Class. 2007 Pinot Noir Méthode à l’Ancienne Anderson Valley, Mendocino

Winemaking is for the fit and hardy. We punch down every bin Navarro prides by hand several times itself in running a day which requires a gender neutral strong arms, a strong harvest crew. back and a sunny disposition. “The 2007 Navarro “Méthode a l’Ancienne” Anderson Valley Pinot Noir ($29) is their flagship pinot which has piercing red fruit, silky tannins and fine length.”—San Francisco Examiner

A tale of two genders

t’s hard not to compare back to back harvests, robust flavors and tannins. Each vineyard site and clone especially when variations in weather make such was fermented as a separate lot and in the summer of Idramatic differences in the wines we can craft. 2008 we selected our cuvée which had been aged eleven Anderson Valley had pleasant, mild weather when the months in an equally divided mixture of new, one year vines were flowering in 2006. The vines responded by old and two year old barrels. producing clusters of grapes where each normal size Harvested Sept.8-Oct.8,’07 “The Navarro Vineyards berry had two seeds. In 2007, the weather was variable Sugars at harvest 25.5° Brix 2007 Pinot Noir is also avail- during spring and the grape clusters were a mishmash Bottled Aug. 14-21, 2008 able unfiltered. I tried both of berry sizes: tiny berries with no seeds, small berries Cases released 4548 and almost cried over both. with one seed and normal size berries with two seeds. Alcohol 13.8% Dark cherry, earthy with a Forgive our gender poetic license but we think last Titratable acidity 6.4 g/L long finish, this is one to buy years release, the 2006 with the normally sized berries, pH 3.62 by the case. Hovering around which had a higher ratio of juice to skins, produced a Price (750 ml) $29.00 $30 a bottle this is one more more feminine wine with exquisite Pinot perfume, fine (750 ml) Unfiltered $31.00 great value from Navarro.” flavors and silky tannins. The increased ratio of skins (375 ml) $16.00 —SouthwesternWineGuy. to juice in this current 2007 release produced what we (1.5L magnum) $59.00 blogspot.com. Gold Medal consider a more masculine wine: richer, bigger, with winner. Best of Class. 2007 Zinfandel Mendocino

During Prohibition hillside Zinfandel Jim makes sure that only vineyards were popular because they the best lots of Navarro hid the clandestine crop. Today hillside Zinfandel went into this Zin vineyards are popular because the wine and the rest was soils are thin, the slopes drain well and relegated to our house yields are limited; Navarro Zinfandel red, Navarrouge. is made exclusively from ancient goblet trained vines.

Don’t wear party clothes to punch down Zin; it’s dirty but heady work.

Hot shot

infandel is native to Croatia and was later planted clusters and vint- in Italy but California is where the variety became ners have started Z a hot shot. Zinfandel is able to produce large to use French yields in hot climates and quickly became a darling of oak barrels. The miners during the Gold Rush, thanks in part to the hard results have been so successful that working Italian Americans that ran boarding houses. Zinfandel plantings now include Australia, South Africa More than a century and a half later, the world still loves and even Hermitage, in the northern Rhone. Navarro Zin. The number of California wineries producing serious has long term contracts with ﬁve family-owned vineyards Zinfandel has proliferated. planted between 1930 and 1969 on well drained hillsides; Hillside vineyards are perfect Harvested Sept.28-Oct.10,’07 the warm climate is moderated by the Russian River because of the well drained Sugars at harvest 27.5° Brix allowing the grapes to ripen without excess raisining. soil. Warm viticultural areas, Bottled Aug. 22 & 25,’08 The wine was fermented in open top tanks, punched rather than hot climates, have Cases produced 2460 down by hand, and aged ten months in seasoned French been sought to avoid raisins Alcohol 14.7% oak barrels. “Exceptional. Bright, zesty aroma of rasp- and excess alcohol. Viticul- Titratable Acidity 6.5 g/L berry jam, hints of spice and superb handling of tannins turalists have started limiting pH 3.82 so the wine is succulent and still crisp, so it will work with yields to concentrate all the Price (750 ml) $19.00 rustic meat dishes. A bargain!”—VintageExperiences.com vines energy into fewer grape Gold Medal winner. Best of Class. Non-Alcoholic Wine-Grape Juices 2010 Gewürztraminer (white) 2010 Pinot Noir (red) 2010 Verjus (green juice from Chardonnay)

Family fare

Isabella, Connor and Jordan aking grape juice sounds de- Juice Samplers came all the way from New ceptively easy; squeeze grapes Mexico to sample Navarro’s and out comes juice. In reality 6 Bottle Sampler juice. “Navarro Vineyards of M our work starts very early in the season. 3 each Gewürztraminer Mendocino County, Califor- 2 each Pinot Noir nia, is putting a new spin on Navarro’s juices are made from vari- grapevines, turning the same etal wine grapes and we want the juice 1 each Verjus + Verjus cookbook fine Gewürztraminer and to have exactly the same flavors as the $59.00 Save $7.00 Pinot Noir grapes it uses for wine. Ripe varietal flavors develop when its wines into non-alcoholic grapes sugars exceed 22° Brix; juice this 12 Bottle Sampler wine-grape juice. Out of the 6 each Gewürztraminer two offered varietals, the ripe is extremely sweet and with much Gewürztraminer seems dryer lower acidity than desired for juice. Our 5 each Pinot Noir with fruitier undertones, solution is to harvest about 25% of 1 each Verjus + Verjus cookbook while the Pinot Noir seems grapes earlier, at about 17° Brix, as one $111.00 Save $21.00 more complex.”—People might for sparkling wine. By blending Magazine this high acid, low sugar juice with riper juice, we end up with precise varietal flavors and moderate sweetness balanced by high acidity. The next challenge is bottling it without any stray yeast ending Varietal grape juice will delight up in the bottle. This is easier said than friends and family of all ages. The done because precisely when the juice Pinot Noir taste of cranberries and needs to be bottled, the winery is filling cherries and the Gewürz has the Karin expects to be out of aromas of tropical flowers and fruit. Navarro’s office for awhile on up with bubbling family leave. “In the mood for barrels of newly wine? Navarro Vineyards in fermenting wine. Mendocino, California makes Juices are bottled in a fantastic nonalcoholic “wine” (a grape juice really) 750 ml bottles and that did the trick for me are $11.00. whenever I was in the mood to raise a glass. Try the During November we Gewürztraminer variety.” will ship the 2009 vintage —Thalia Radiante until we are able to ship the 2010 vintage in December.