APPELLATION SOCIETY COLLECTORS CLUB MAY 2016 \ GREETINGS, CLUB MEMBERS

In this issue you’ll read about how we’re replanting part of the Estate Vineyard that surrounds our winery here in the Stags Leap District. It’s a tricky process, as this is a steeply terraced vineyard that reaches way back into the canyon behind the winery. But I’m excited about the we’ll eventually get from these blocks. We know so much more now about rootstocks and clones and what works best with the soils and we want to grow. The quality should be fantastic. In the meantime, we hope you’ll savor the wines in your shipment, especially the 2013 Rutherford Cabernet, one of my favorites. You can read about our Rutherford appellation vineyards in this issue. Over the years, these vineyards, and particularly certain blocks, have produced some of the finest wines we make.

Gustavo Aviña , Vineyard Manager

ROBERT PARKER'S THE WINE ADVOCATE

2013 RUTHERFORD CABERNET SAUVIGNON • 90 POINTS “…shows slightly deeper black raspberry and blackcurrant fruit, cherries, earth, graphite and high-quality tannin. This medium to full-bodied wine is young and needs 3-4 years of cellaring. Forget it and drink it over the following 15 or so years.” 2013 OAKVILLE CABERNET SAUVIGNON • 91+ POINTS “…shows more fruitcake, cassis, blackberry and new saddle. The wine is spicy, earthy, ripe, rich and overall impressive…drink over the following two decades.” 2012 FORTIS CABERNET SAUVIGNON • 96 POINTS “The flagship, black-labeled 2012 Cabernet Sauvignon Fortis Napa Valley is truly a brilliant wine. Everything is perfectly proportioned: wood, acidity, alcohol and tannin. Notes of black cherry, blackcurrant and blueberry soar from the wine’s aromas. A touch of wood, lead pencil shavings and spring flowers are also present. The wine is full-bodied, but delicately strung together, à la high fashion. This is a real beauty – full-bodied, yet stylish. While drinkable now, it promises to continue to age well and possibly evolve for another 12-15+ years.” ACCOLADES

EDITOR'S CHOICE - THE WINE ENTHUSIAST

2012 STAGS LEAP DISTRICT CABERNET SAUVIGNON • 94 POINTS “From a steep, densely planted estate vineyard, this is a lilting regional example of well-integrated oak in support of black raspberry, licorice and chalky clove. Silky tannins mark it most, providing a balance to the fruit and a pronounced, entirely delectable bite of black pepper on the finish.” VINEYARD UPDATE

The winter rains were good to us this year, filling our reservoirs and giving our vineyards a good soak while the vines were dormant. We’ve seen bud break across all our vineyards now and the crews are shoot positioning, placing the shoots that are growing out of the buds within the wires of the trellis system. This is the first step in shaping the vines’ canopies, helping to ensure that just the right amount of air and sunlight reaches the grapes that will eventually form.

Gustavo Aviña, Vineyard Manager

CELLAR UPDATE

April and May are our “crossover” months, a busy time in the cellar as we ready the 2014 wines for bottling and assemble the 2015 blends that have been determined in Winemaking. It’s a lot of barrel work, with the crew breaking down the pyramids of barrels in our caves, transferring wine to the proper tanks, washing and filling the barrels again and then moving them to a new location. It’s similar to an elaborate dance – you need to know precisely where everything is going before you start moving!

Michael Conversano, Assistant Winemaker

WINEMAKING UPDATE

We’ve finished putting together the blends from the 2015 harvest and the cellar crew is physically assembling those blends and putting them into barrels. We’re spending more and more time in the vineyards, checking in with Gustavo and his team on how the growing season is going so far. It’s too early to make predictions about quality or quantity, but we can start to get a sense of the pace of the season and make projections about the timing of the 2016 harvest.

Michael Beaulac, Winemaker, General Manager

WWW.PINERIDGEVINEYARDS.COM • ( 800) 400-6647 APPELLATION SOCIETY WINE SELECTIONS

‘EARLY, EVEN AND EXCELLENT’ IS BEING USED TO DESCRIBE THE 2013 HARVEST WINES. A SEAMLESS YEAR OF STEADY WEATHER AND OPTIMAL RIPENING BROUGHT IN ABOVE AVERAGE YIELDS AND EXCELLENT QUALITY FINE WINE GRAPES.

2013 Rutherford Cabernet Sauvignon, Napa Valley $85 Member Price: $68 Aromas of sweet black raspberry, blueberry pie and cherry cordial amongst wisps of anise, lavender and toasted vanilla. Flavors of red cherry preserves, cassis and raspberry cream with hints of spearmint, rich caramel and velvety dark chocolate. Silky, supple tannins and bright acidity add to a long finish. Filled with bright fruit, pair this wine with braised duck breast with roasted cherries (this month’s recipe), or try Manchego, a semi-soft, fruity, sheep’s milk cheese from Spain. : 94% Cabernet Sauvignon, 3% Malbec, 3% APPELLATION: Rutherford ALCOHOL: 14.5% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: 7-12 years

2013 Cave 7 Cabernet Sauvignon, Napa Valley $75 Member Price: $60 Aromas of black cherry and crushed blackberry infused with hints of clove, toasted oak and enticing umami. Layered flavors of roasted black plum, cocoa powder and sweet vanilla with touches of caramel, blueberry preserves and espresso bean. The finish is luscious and lingering, with fine tannins and bright acidity. Pair with a simple but hearty dish such as grilled venison steaks. For a cheese course, try Taleggio, a semi-soft cow’s milk cheese from Italy. VARIETAL: 95% Cabernet Sauvignon, 2% Petit Verdot, 2% Cabernet Franc, 1% Merlot APPELLATION: Napa Valley ALCOHOL: 14.9% BARRELS: 40% new French oak, 18 months AGING POTENTIAL: 7 years

2013 Onyx Red Wine, Napa Valley $65 Member Price: $52 Aromas of bright black plum, red berries, fresh cherry juice and fresh mint. Flavors of Bing cherry, crushed strawberry and juicy raspberry seamlessly intermingle with hints of rhubarb pie, toasted oak and graham cracker. Fine oak-integrated tannins carry through the lasting finish, with touches of ground clove and toasted vanilla. A full-bodied and fruit forward wine, pair with grilled herbed pork chops with shallot butter or try Beemster Classic, an extra-aged cow’s milk Gouda from Holland. VARIETAL: 48% Merlot, 28% Tannat, 20% Malbec, 3% Cabernet Sauvignon, 1% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 30% new French oak, 18 months AGING POTENTIAL: 5-7 years

METICULOUS CRAFTSMANSHIP • CONTINUITY • CLASSIC BALANCE COLLECTORS CLUB WINE SELECTIONS

IN ADDITION TO 3 PRE-RELEASE WINES, COLLECTORS CLUB MEMBERS RECEIVE 3 LIBRARY WINES . BEFORE SERVING, PLEASE ALLOW THE BOTTLE TO REST UPRIGHT FOR A MINIMUM OF 48 HOURS FOR ANY SEDIMENT TO SETTLE. AS OLDER CORKS MAY BE BRITTLE, USING AN AH-SO OR TWO-PRONGED PULL IS SUGGESTED.

2006 Howell Mountain Cabernet Sauvignon, Napa Valley $130 Member Price: $104 This wine leads with sweet scents of chocolate pudding and crushed blackberry that mingle with hints of graham cracker and pencil shavings. Rich and opulent, the entry is followed by bursts of black plum, red currant and dark chocolate covered strawberry, enhanced by hints of wet stone, briar and spicy clove that linger into the smooth finish, supported by vibrant acidity and firm tannins. Pair with a ragout of lamb and spring vegetables with farro. VARIETAL: 89% Cabernet Sauvignon, 6% Petit Verdot, 4% Malbec, 1% Merlot APPELLATION: Howell Mountain ALCOHOL: 14.3% BARRELS: 60% new French oak, 15 months AGING POTENTIAL: Enjoy now

2008 Onyx Red Wine, Napa Valley $85 Member Price: $68 An inviting bouquet of violet potpourri, stewed plum and briar that give way to touches of sweet peppermint, tobacco and cedar box. Vibrant and rich, entering with notes of sweet red currant, crushed red plum and blackberry preserves that swirl into flavors of dried sage and caramelized brown sugar. Supported by smooth tannins and bright acidity, this wine lingers through the round, long finish. Pair with herb roasted turkey legs and mashed Yukon gold potatoes. VARIETAL: 33% Cabernet Sauvignon, 22% Malbec, 22% Tannat, 12% Cabernet Franc, 10% Petit Verdot, 1% Merlot APPELLATION: Napa Valley ALCOHOL: 14.1% BARRELS: 50% new French oak, 18 months AGING POTENTIAL: Enjoy now

2009 Onyx Red Wine, Napa Valley $85 Member Price: $68 An enticing nose of sweet floral notes with tulip, honeysuckle and hyacinth that play on nuances of dried strawberry, rosewater and faint mocha. Supple and intense, the bold entry intrigues the palate with dark plum juice and rose petal, with hints of roasted coffee beans, cocoa and fresh herbs that linger throughout the smooth, long finish, supported by a structure of chewy tannins and vibrant acidity. Pair with slow-roasted beef brisket with baby turnips. VARIETAL: 49% Merlot, 35% Tannat, 16% Malbec APPELLATION: Napa Valley ALCOHOL: 14.1% BARRELS: 30% new French oak, 17 months AGING POTENTIAL: Enjoy now

WWW.PINERIDGEVINEYARDS.COM • ( 800) 400-6647 Estate Vineyard Redevelopment

If you’ve visited Pine Ridge recently you may have noticed a lot of activity in the Estate Vineyard that surrounds the winery. We’ve just begun replanting a significant portion of the vineyard – about 11 acres – to Cabernet Sauvignon, a years-long course of action that begins by removing the existing, aging vines. What may seem to be a straightforward process – remove the vines and replant - is actually very

labor-intensive and requires multiple

The surrounding Estate vineyard grows on a steeply terraced hillside. steps and patience.

Our Estate Vineyard is planted on a steeply This means that taking out the vineyard requires terraced hillside, which means that farming each vine to be removed individually and these 25 acres is done primarily by hand. “The essentially as gently as possible. First the vines rows are simply not wide enough to handle some get a quick pruning to remove the canes and any of the larger farm equipment commonly used vegetation left over after harvest. Then the crew on flat vineyard sites,” says Vineyard Manager goes through and saws off about half of the trunk Gustavo Aviña, who notes that preventing of each vine. Finally, a small tractor with a bar erosion is a top concern when replanting any and chain on back is brought in. One by one the vineyard, but especially a steep vineyard like chain is attached to each vine and as the tractor this. “Heavy equipment can disturb the soils slowly moves along, the vine is pulled from the and re-shape the terraces, which is not what ground, roots and all. “It’s a little more involved we want.” than pulling weeds from a garden, but luckily

METICULOUS CRAFTSMANSHIP • CONTINUITY • CLASSIC BALANCE the soils on these trellises are pretty shallow and the roots don’t reach that deeply into the ground,” says Assistant Winemaker Mike Conversano.

After removal the vines are placed in large piles then chipped, while the leftover trellis and wiring material is recycled as scrap metal. At this point, Gustavo and his crew get to work readying the vineyard for planting the rootstock, the rooting material onto which the new grapevines will eventually be grafted. Any The vineyard crew plants the new rootstock by hand. weakened terrace shelves are reinforced with rocks and dirt to prevent erosion, and soils are rootstock will be planted. “We took a careful re-distributed to ensure there’s enough for look at the soils and environment of this the new vines to take root. vineyard and chose the 1103 Paulsen rootstock, Once the site has been prepared – which we which is known to be drought resistant,” expect to be completed in April -- the new comments Mike. “This site has limited water so it’s a great choice for us.”

Gustavo’s crew will plant the rootstock by hand, using a planting bar with a steel blade to break through the rocky terrain and form a hole for each plant. They’ll add compost to soften the soil and gently place the rootstock in the hole leaving several inches above ground. At this stage, the vineyard will look like a terraced field of very small, brown sticks.

Gustavo expects to be finished planting the new rootstock in our Estate Vineyard by the end of May, after the existing vines have been removed and the soils have been prepped. After that, there will be more decisions to make, including what type of vine trellis to use and more importantly, what clones (a sub-category of varietal) we’ll graft onto the rootstock. But that’s a year away, Old vines are gathered in piles and then chipped. and material for a future story.

WWW.PINERIDGEVINEYARDS.COM • ( 800) 400-6647 The Rutherford AVA

This month, your Club shipment includes our 2013 Rutherford Cabernet Sauvignon, a wine we source from our estate vineyards in the prized Rutherford AVA (American Viticultural Area). This famed Napa Valley growing region has become synonymous with Cabernet Sauvignon where “Rutherford Dust” is commonly used to describe the dusty, earthy flavors common in these full-bodied, elegant wines.

The Rutherford district officially became an in an effort to define the qualities of the AVA in 1993, but its reputation for fine wine renowned terroir. goes back to the 19th century, when grape growing pioneers such as Gustave Niebaum and Pine Ridge has three vineyards in the Rutherford Georges de Latour established vineyards here. appellation, supplying fruit for wines that Bordered on the east and west by two mountain typically exhibit fine tannins, lush, round cherry ranges, Rutherford is located at Napa Valley’s and black currant flavors and color which is deep widest point and is characterized by well-drained and inky. Our Rutherford Ridge Vineyard, a alluvial fans consisting of gravel, sand and loam. source for our Rutherford Cabernet as well as Its soils and indeed its wines are so distinctive FORTIS, is one of Winemaker Michael that the phrase “Rutherford Dust” was coined Beaulac’s favorites. “It’s right on one of the alluvial fans, on a steeply sloping hillside that sweeps down to the rich valley floor,” he says of the diamond-shaped 33-acre site. “It’s planted to the MR clone – which stands for Mouton Rothschild – propagated from a cutting Gary Andrus (Pine Ridge’s founder) brought back years ago from Bordeaux. The fruit is simply fantastic.”

Vineyard Manager Gustavo Aviña couldn’t agree more. “The grapes from this well-drained site are typically very small, with highly concentrated flavor,” he says. “It’s some of the best fruit we grow.”

METICULOUS CRAFTSMANSHIP • CONTINUITY • CLASSIC BALANCE EXCITING NEWS!

INTRODUCING

THE ESTATES WINE ROOM Located in Seattle, Washington, and featuring wines from Archery Summit and Double Canyon.

The Estates Wine Room is located along the To book your visit or for information on holding waterfront on Occidental Avenue South in your own private event, please email your inquiry historic Pioneer Square and surrounded by to Russell at [email protected]. a diverse mix of To learn more about The Estates Wine Room, upscale tenants that visit them online at www.estateswineroom.com. include restaurants, craft cocktail bars, butcher shops and a range of unique luxury boutiques.

Ideal not only for tastings, but the alluring atmosphere is a perfect spot for Archery Summit and Double corporate dinners, Canyon wines are featured. art receptions, birthday and anniversary celebrations, and intimate Located in Seattle's historic Pioneer Square. holiday parties for up to 60 guests.

As a member of Pine Ridge Vineyards Wine Club, your sister-winery benefits of complimentary tastings for 4 and 15% off day-of-visit purchases is extended to The Estates Wine Room. General Manager, Russell Sheldrake. The tasting bar is a perfect spot for parties and gatherings.

WWW.PINERIDGEVINEYARDS.COM • ( 800) 400-6647 Quatre Épices Duck with Brandied Cherries A PAIRING FOR PINE RIDGE VINEYARDS 2013 RUTHERFORD CABERNET SAUVIGNON • SERVES 4

THE RICH, BRIGHT, FRUIT FLAVORS OF THIS ELEGANT CABERNET SAUVIGNON PLAY OFF THE CLASSIC FRENCH SPICE MIX AND CHERRIES IN THIS SUCCULENT DUCK OFFERING. - SUSAN LASSALETTE, WINERY CHEF

INGREDIENTS DIRECTIONS 4 Duck Breasts, trimmed of excess fat Brandied cherries may be prepared up to 3 days in advance. Brandied Cherries: TO PREPARE CHERRIES: On the stovetop in a heavy-bottom sauce 1½ cups brandy pan, bring brandy, sugar, water, cinnamon, vanilla bean, star anise 1 cup sugar and lemon peel to a boil. Add the cherries* and simmer mixture ½ cup water until fruit is soft but not mushy. Remove fruit from pot with a 1 small cinnamon stick slotted spoon and reduce liquid until syrupy. Pour the syrup back 1 vanilla bean, cut in half over the fruit, add a splash of Armagnac, let stand until room 1 star anise temperature, then refrigerate until needed. Large lemon peels of ½ a lemon TO PREPARE QUATRE ÉPICES: Grind the cloves and peppercorns in 1 lbs fresh pitted cherries, a spice grinder to a powder; combine with the cinnamon, ginger may substitute frozen, pitted cherries* and nutmeg. Set aside. Splash of Armagnac TO PREPARE THE DUCK: Trim away excess fat from the duck breasts Quatre Épices: and gently score the skin side. In a small bowl mix 2 tablespoons 10 cloves of the quatre épices with the kosher salt. Sprinkle both sides of the 1 Tablespoon white peppercorns duck breast with the mixture, place in a non-reactive dish, cover ¾ teaspoon cinnamon with plastic and refrigerate overnight. ¾ teaspoon ginger TO COOK: Thirty minutes before cooking, remove both the duck ¾ teaspoon freshly ground nutmeg and the brandied cherries from the refrigerator and bring up ¾ teaspoon kosher salt to room temperature. Wipe the duck breasts to remove excess Accompaniment Suggestion: seasoning. Heat a heavy pan on medium heat and cook skin side Farro with spring peas down for 6-8 minutes to render the fat and crisp the skin. Turn the breasts over and cook a few more minutes, until the duck *If you use frozen cherries, the cooking is medium-rare and still springy to the touch. Remove from the time will be shorter. heat and rest 5 minutes.

METICULOUS CRAFTSMANSHIP • CONTINUITY • CLASSIC BALANCE CURRENT RELEASE WINES

TO PLACE YOUR ORDER, PLEASE CALL THE WINE CLUB OFFICE DIRECTLY AT (800) 400-6647 OR WRITE TO US AT [email protected]. TO ORDER ONLINE WITH YOUR CLUB DISCOUNT, PLEASE LOGIN TO YOUR ACCOUNT WITH YOUR ID AND PASSWORD.

RETAIL MEMBER WINES (750ML) BOTTL E PRICE BOTTLE PRICE

2014 + $ 15.00 $ 12.00 2014 Dijon Clones $ 38.00 $ 30.40 2014 Le Petit Clos Chardonnay $ 75.00 $ 60.00 2013 Napa Valley Cabernet Sauvignon $ 58.00 $ 46.40 2013 Tessitura Red Wine $ 65.00 $ 52.00 2013 Onyx Red Wine $ 65.00 $ 52.00 2012 or 2013 Petit Verdot $ 65.00 $ 52.00 2013 Contemplate Red Wine $ 75.00 $ 60.00 2012 Cave 7 Cabernet Sauvignon $ 75.00 $ 60.00 2013 Rutherford Cabernet Sauvignon $ 85.00 $ 68.00 90 POINTS

2013 Oakville Cabernet Sauvignon $ 85.00 $ 68.00 91+ POINTS

2012 Stags Leap District Cabernet Sauvignon $ 125.00 $ 100.00 94 POINTS

2012 FORTIS Cabernet Sauvignon $ 175.00 $ 140.00 96 POINTS 2010 Epitome Cabernet Sauvignon (w/ box) $ 250.00 $ 250.00 * 92 POINTS

*No discount due to limited availability

PRICES AND VINTAGE SUBJECT TO CHANGE. SOME VINTAGES ARE ONLY AVAILABLE THROUGH THE WINE CLUB AND NOT AVAILABLE IN THE TASTING ROOM OR ON THE WEBSITE. APPELLATION 6-BOTTLE AND 12-BOTTLE AS WELL AS COLLECTORS CLUB MEMBERS RECEIVE 50% SAVINGS ON SHIPPING WHEN PURCHASING A MINIMUM OF 6 BOTTLES (PER ADDRESS).

THE WINE CLUB STAFF WILL BE HAPPY TO TAKE YOUR WINE ORDER, ANSWER ANY QUESTIONS, OR SET UP A COMPLIMENTARY TASTING AT ONE OF OUR SISTER PROPERTIES; SEGHESIO VINEYARDS IN HEALDSBURG, CA; CHAMISAL VINEYARDS IN SAN LUIS OBISPO, CA; ARCHERY SUMMIT WINERY IN DAYTON, OR, THE ESTATES WINE ROOM, SEATTLE, WA, WHERE YOU MAY ENJOY 15% SAVINGS ON YOUR DAY-OF-VISIT PURCHASES.

CONTACT US: MONDAY THROUGH FRIDAY, 8:30 AM UNTIL 5:00 PM. • (800) 400-6647 SATURDAY AND SUNDAY, CONTACT WINE CLUB LIAISON DANIKA BUTLER • (707) 257-4702 [email protected] UPCOMING WINE CLUB EVENTS

LOBSTERFEST - 2 NIGHTS! FRIDAY, JUNE 24 AND SATURDAY, JUNE 25, 2016 6:00 TO 9:00 PM PRICE: $145 PER PERSON, 2 MEMBERS $160 PER PERSON, GUESTS

A festive event – tickets go on sale April 16th and will sell out quickly! Join us – sans silverware – for a seafood extravaganza of fresh steamed lobster, prawns and more. Paired with Pine Ridge Vineyards wines, enjoy the sunset reflecting off the Stags Leap Palisades while you dine, mingle, and make new friends! SAVE THE DATE Tickets available for online purchase on April 16, 2016.

SUNDAY LUNCHEON IN THE VINEYARD SUNDAY, JULY 17, 2016 12:00 TO 3:00 PM $125 PER PERSON, MEMBERS (2) $140 PER PERSON, GUESTS

A California twist on the French classic, join us for a leisurely Sunday lunch in our Stags Leap District vineyard. Enjoy a private tour of the winery followed by a chef-prepared family-style luncheon, paired with some of our most prized wines. SAVE THE DATE Tickets available for online purchase on April 16, 2016.

SUNSET & VINES SATURDAY, AUGUST 13, 2016 6:00 TO 9:00 PM

Celebrate summer with a classic Napa Valley supper. Enjoy great food, great wine and great friends. Put on your best blue jeans and join us for an evening of Cabernet, grilling and Blue Grass music nestled in the foothills of the Stags Leap Palisades. SAVE THE DATE Tickets available for online purchase beginning May 15, 2016.

INQUIRIES: [email protected] OR (800) 400-66 47

VIEW OUR CALENDAR ONLINE AT PINERIDGEVINEYARDS.COM/EVENTS

pine ridge vineyards 5901 silverado trail • stags leap district napa valley california 94558 • (800)400-6647 www.pineridgevineyards.com ZZNW00109