Cellar Club Wines Spring 2008

2006 Viognier, Russian River Valley, Saralee’s Vinyeard, “Henry’s Cuvee” This Viognier is exotic, fully ripe and packed with an intense combination of flavors and aromas that are floral, creamy and rich. Here is Viognier that explodes from the glass with aromas of honeysuckle, peach blossom and a set of sweet aromas we can only identify as creme brule. The wine is downright rich with custard, baked apple, candied apricot and toasted marshmallow flavors. $35 (Cellar Club Price: $28)

2006 Barbera, Kunde Ranch Vineyard, Sonoma Valley, “Brian’s Cuvee” This is classic Italian-styled Barbera with its ﬁrm acidity, cherry aromas and ﬂavors and its hint of sweet summer herbs and notes of fresh strawberry. It comes from hillside vineyards in the northern part of the Sonoma Valley that have striking reddish soils. It will age for at least 10 years. $30 (Cellar Club Price: $24)

2005 Meritage, Sonoma County, “Carlo’s Cuvee” A rarity for Mayo Family Winery, this wine is blend of three varieties from three different Sonoma County vineyards. However, we are quite familiar with each planting. The Cabernet Sauvignon comes from the Delaney Vineyard near Healdsburg in the eastern and warmer section of the Russian River Valley. The Merlot and Cabernet Franc comes from the Los Chamizal Vineyard, an old planting that has served our Cabernet and Cabernet Franc program well for a number of years. $30 (Cellar Club Price: $24)

2005 Syrah, Napa Valley, Page/Nord Vineyard, “Lilyann’s Block” The color of this ripe Syrah seems concentrated, shinning redish blue off the edge. Immediately the aromas hint at the extreme ripeness of the wine. It is a swirling mix of aromas including pomegranate, leather, black berries, pepper and vanilla. Red currant, black fig, ripe plum, spice and hints of coffee flavors on the edge make this a fascinating, even cerebral wine. We believe the wine’s structure and intensity will allow it to age gracefully for five to ten years. 98 POINTS—DOUBLE GOLD MEDAL AND “BEST OF CLASS” AT CALIFORNIA STATE FAIR. $40 (Cellar Club Price: $32)

2005 Cabernet Sauvignon, Sonoma County, Delaney Family Vineyard, “Elpeth’s Block” Dan and Elsepth Delaney grow a small amount of Cabernet just south and east of the town of Healdsburg in the warmer section of this region. Here the Cabernet is coaxed to become fully ripe yet with a softer texture than Cabernet Sauvignon grown in cooler areas of Sonona County. Only 300 cases of this wine were produced. It’s a wine with great elegance but no modest flavor and aroma profile. The flavors are classic Cabernet with rich cassis hitting the high note without falling into the “jammy” category. Hints of mint flow along side the fruit which is enveloped in a soft cloak of sweat French oak notes. GOLD MEDAL AT SONOMA COUNTY HARVEST FAIR. $40 (Cellar Club Price: $32.00)

2005 Petite Sirah, Russian River Valley, Sodini Ranch Vineyard, “Old Vines” Made from grapes planted in 1944 on the famed Sodini Vineyard in the Russian River Valley, this wine is unique as it represents only grapes grown on the Petite Sirah block’s oldest vines. Old Vine wines are always less susceptible to variations in weather. They’ve grown accustomed to their place in the ground. And, they produce intense, well-balanced wines. This wine, made in very small amounts, demonstrates the special qualities of Old Vine wines and an example of why folks seek them out. Look into this wines opaque color and you’ll see your reﬂection. From there the aromas simply explode out of the glass with boysenber- ry, bacon, pepper and sweet spice character we just can’t identify. On your palate it grabs you with its bold texture and delivers ﬂavors that follow the aromas. This is a very special wine. 96 POINTS—GOLD MEDAL AND “BEST OF CLASS” AT CALIFORNIA STATE FAIR AND GOLD MEDAL AT SONOMA COUNTY HARVEST FAIR. $35 (Cellar Club Price: $28) Cellar Club Wines Spring 2008

2005 Merlot, Sonoma Valley, Laurent Vineyard, “Nellie’s Block” The Laurent Vineyard is an amazing planting. Every year it gives us tiny, succulent, intensely ﬂavored berries that always turn into rich Merlot. The various blocks in the vineyards are distinctive also. “Nellie’s Block” produces wine with aromas that focus toward cocoa, blueberry pie and spices. On the palate this wine is going to be bigger and richer than your typical Merlot. The wine is rich, distinctive, layered in it’s ﬂavors and dense. This wine, with a structure far bigger than Merlot you may be used to, but slightly softer than Cabernet, can easily act as a beautiful substitute for Cabernet when you are enjoying steak, lamb or prime rib. $35 (Cellar Club Price: $28)

2006 Chardonnay, Sonoma Valley, Laurel Hill Vineyard, “Estate Bottled” Aromas of ripe green apple, melon, citrus and hints of vanilla compete on the nose, making this wine a complex treat from the start. Notes of lemon and key lime mix into the aromas as well. On the palate comes the firm structure and agreeable acidity. More green apple as well as mineral flavors dance together. The oak barrel aging, though slight, returns subtle notes of vanilla and roasted marshmallow. This is a wine built to to be at its peak 4 to five years after the vintage.

2006 Chardonnay, Sonoma Valley, Laurel Hill Vineyard, “Reserve-Estate Bottled” Our Laurel Hill Vineyard is located in its own tiny valley, at the foot of Sonoma Mountain. Though ofﬁcially part of the Sonoma Valley appellation, our vineyard sits in a markedly cooler region west of the towns of Glen Ellen and Ken- wood. The seven-acre Chardonnay vineyard begins on the ﬂoor and climbs up the slope of a hillside. This vintage combines toasty oak and tropical notes in a full-bodied rendition of Chardonnay. Based on the balance the wine delivers we fully expect this wine to be drinking at its peak somewhere between 2008 and 2011. 50-50 Cellar Club Wines Spring 2008

2006 Chardonnay, Sonoma Valley, Laurel Hill Vineyard, “Reserve-Estate Bottled

Our Laurel Hill Vineyard is located in its own tiny valley, at the foot of Sonoma Mountain. Though ofﬁcially part of the Sonoma Valley appellation, our vineyard sits in a markedly cooler region west of the towns of Glen Ellen and Ken- wood. The seven-acre Chardonnay vineyard begins on the ﬂoor and climbs up the slope of a hillside. This vintage combines toasty oak and tropical notes in a full-bodied rendition of Chardonnay. Based on the balance, we fully expect this wine to be drinking at its peak somewhere between 2008 and 2011. $40 (Reserve Cellar Club Price: $30)

2005 Merlot, Sonoma Valley, Los Chamizal Vineyard, “Reserve- Meredith’s Cuvee”

Over the years we’ve taken to dedicating particularly wonderful bottlings to our family members. This wine is dedi- cated to our first born, Meredith. We wanted it to express our pride in her. That’s why we put her name on a wine produce with grapes grown in the Los Chamizal Vineyard. Located just east of the town of Sonoma, in the hills, this is a spectacular planting that remains one of the most famous in the Valley. The wine is ripe with blueberry and dark plum flavors, has the slightest hint of sweet summer sage, introduces dark caramel notes and remains elegant and polished to the end. We only produced five barrels of this wine, a mere 125 cases. GOLD MEDAL AT THE SONOMA COUNTY HARVEST FAIR. $50 (Reserve Cellar Club Price: $37.50)

2005 Cabernet Franc, Sonoma Valley, Los Chamizal Vineyard, “Reserve-Hillside Block”

This is Cabernet Franc not for the faint of heart. The concentration of flavors that was immediately noticeable during fermentation carry though to the wine. The wine’s aromas are a lively mix of black fruits, mint and exuberant floral notes. Along with the wine’s mighty structure comes an array of flavors with ripe plum, blackberry, mint, vanilla and violet liqueur all in the mix. We think this wine will be at its height between 4 and 8 years after the vintage. But for those of you who like to indulge in brash flavors and aromas, we suggest giving it a try early on. $50 (Reserve

Cellar Club Price: $37.50) All Red Reserve Cellar Club Wines Spring 2008

2005 Merlot, Sonoma Valley, Los Chamizal Vineyard, “Reserve- Meredith’s Cuvee”

2005 Cabernet Franc, Sonoma Valley, Los Chamizal Vineyard, “Reserve-Hillside Block”

Cellar Club Price: $37.50) Molasses Grilled Pork Tenderloin with Red Wine-Blackberry Salsa —Paired With 2005 Petite Sirah, Sodini Ranch, Russian River Valley, “Old Vines”— Created by Chef Billy Oliver, Mayo Family Winery Reserve Room—Sonoma Valley This preparation of pork tenderloin delivers a sweet and savory combination on the palate with a little kick that pairs perfectly with our Petite Sirah. The pork goes wonderfully with roasted potatoes and can be plated or sliced and placed on a platter in the middle of the table. Ingredients: One: 1 to 2 Pound Pork Tenderloin

Pork Marinade 1 cup molasses 1 tbsp each of onion powder, garlic powder paprika and ground coriander 1 tsp each of salt, cayenne pepper and black pepper 1/2 cup vinegar 1/2 cup canola oil

Salsa 2-1/2 pint black berries 1 tbsp fine diced shallot 1/2 clove garlic, rubbed 1 cup petite sirah wine 1/2 vanilla bean 1/4 tea clove, nutmeg, all spice 1 tbsp corn starch 1/4 cup olive oil

Preparation Combine all dry ingredients for Pork Marinade and rub over entire pork tenderloin. Mix together the Molasses, vinegar and oil and pour over pork tenderloin. Let marinate in refrigerator overnight.

Place wine, vanilla bean and salsa spices in pot and bring to slow boil, until only 1/4 of the mixture remains. Add the corn starch and bring to a boil while stirring and until smooth. Remove from heat and let cool. Puree and strain half the blackberries and add to wine mixture. Quarter the remaining blackberries and add to salsa along with shallots. Finally, smash the half clove of garlic into a paste, combine with an equal measure of salt and mix into salsa. Place salsa in refrigerator. Bring your grill to 350 degrees (no hotter or the marinade on the pork will burn). Grill pork for 6-8 minutes to medium (pink is ok). If the tenderloin is unusually thick, cook a little longer. Let rest then slice and serve. Garnish with Parsley.

Enjoy with the Mayo Family Winery 2005 Petite Sirah, Sodini Ranch, Russian River Valley, “Old Vines” Grilled Swordfish with Tropical Fruit Salsa —Paired with 2006 Viognier, Saralee Vineyard, Russian River Valley— Created by Chef Billy Oliver, Mayo Family Winery Reserve Room—Sonoma Valley This vibrant presentation of grilled swordfish is perfect for an outdoor dinner party during the summer months. Easy to prepare, the secret is letting the salsa marinate overnight so the flavors combine and making sure the grill is as hot as possible before the fish goes on. The tropical flavors in the salsa and the meaty nature of swordfish make this a perfect pairing with our Viognier.

Ingredients: 2 Cups Pineapple diced small 1Cup Papaya diced small 1 Cup Mango diced small 1/4 Cup Coconut Cream 1/2 Cup chopped Cilantro 1 Tablespoon rice wine vinegar 1 1/2 Tablespoons olive oil Salt & pepper to taste 6 four ounce swordfish steaks one inch thick Oil to coat the fish Salt and pepper to taste

Preparation Mix together the first eight ingredients for the Tropical Salsa. Let marinate over night in the refrigerator. Heat your grill to white hot. While the grill is heating, coat the swordfish steaks in olive oil and a touch of salt and pepper. When the grill is very hot, cook the fish steaks about a minute and a half on each side. Remove the steaks from the grill and top with salsa and garnish with dressed greens (Dandelion or Arugula). This dish can also be served as a hors d'oeuvre by slicing the fish and placing it on a crostini with a dollop of the salsa.

Enjoy with the 2006 Mayo Family Winery Viognier, Saralee Vineyard, Russian River Valley

Fall 2008 Cellar Club Tasting Notes

2006 Pinot Gris, Sonoma Coast, Balletto Vinyeard, "Courtney's Cuvee" Pinot Gris is that beautiful, fragrant white wine that is best known for the refreshing, citrusy Italian versions called Pinot Grigio and the more substantial, imperial versions that come out of Alsace in France and carry the Pinot Gris moniker. This beauty hails from the Balletto Vineyard on the Sonoma Coast. It's a bright, lovely white wine that is rich with a firm backbone of acidity and dollop upon dollop of crisp lemon and kiwi flavors and aromas. If you are looking for an alternative to Chardonnay and Sauvignon Blanc, this is the wine for you. $25 (Cellar Club Price: $20)

2006 Chardonnay, Laurel Hill Vineyard, Sonoma Valley, "Estate Bottled" Aromas of ripe green apple, melon, citrus and hints of vanilla compete on the nose, making this wine a complex treat from the start. On the palate comes the moderate structure and juicy acidity. More green apple as well as mineral flavors dance together. The oak barrel aging, though slight, imparts a subtle undercurrent of vanilla and toasty oak. This is a wine built to be at its peak in four to five years after the vintage. $30 (Cellar Club Price: $24)

2006 Pinot Noir, Sonoma County, “The Barnstormer” If any varietal has brought fame to Sonoma County it's Pinot Noir. This Pinot Noir is produced from three separate vineyards and we think it is a spot on example of what this region can deliver when grapes are carefully selected. This unfiltered Pinot Noir shows off bright, fresh strawberry aromas and flavors alongside notes of Bing cherry and Santa Rosa Plum. We also note slight hints caramel with a smoky, cinnamon finish. GOLD MEDAL AT SONOMA COUNTY HARVEST FAIR WINE COMPETITION. $30 (Cellar Club Price: $24)

2005 Zinfandel, Russian River Valley, Ricci Vineyard, “Old Vine” This Old Vine Zinfandel is truly a tribute to the Ricci Vineyard, located in the Russian River Valley appellation. This is one of our flagship red wines. The 2006 vintage is showing bright acidity and firm tannins which give this wine medium to long term aging potential. Classic aromas and flavors of raspberry combine with spice notes and a tangy mouthfeel (from the 20% new french oak barrels) and a jammy finish. Perfect for marrying with rack of lamb or BBQ beef ribs. $40 (Cellar Club Price: $32)

2005 Cabernet Sauvignon, Napa Valley, Red Dog Vineyard, “The Downtown Rodney Brown Cuvee” The Red Dog Vineyard sits 1,600 feet above sea level, just east of Napa's famed Silverado Trail. This high elevation, lack of ground water, and the site's rocky soils stress the grapevines, resulting in clusters of tiny grapes. As most color and flavor comes from the skins in red wines, the smaller the berries, the higher the skin to juice ratio and the more intense the wine. Simply taste this 100% Cabernet Sauvignon and you will see why hillside vineyards are always more prized than those on the valley floor. GOLD MEDAL AT 2008 SAN FRANCISCO INTERNATIONAL WINE COMPETITION $40 (Cellar Club Price: $32.00)

2005 Meritage, Sonoma Valley, Rancho Salina Vineyard, “The White Horse” This is our homage to the traditional cepage of Cheval Blanc. This Meritage Blend is produced from 66% Cabernet Franc, 33% Merlot and 1% Malbec. An unusual blend for California, but not so unusual for its namesake. The grapes were all grown on the southwest slope of the Mayacamas mountain range where the Rancho Salina Vineyard is located at nearly 1000 feet elevation. The vineyard delivers traditional, intensely flavored mountain fruit. We blended together the three varietals to produce a wine with an elegant structure that showcases big tannins, notes of cassis, violets and sweet charred oak. This wine can be cellared and it will improve for up to ten years or more. A most unique blend for California. $40 (Cellar Club Price: $32)

Fall 2008 All Red Cellar Club Tasting Notes

2006 The Libertine, Sonoma County, “Mike's Cuvee” "Freethinking and unrestrained by convention." These were the virtues that we asked Michel, our winemaker, to follow in creating something entirely outside the box of the "single vineyard" paradigm in which we usually work at the Mayo Family Winery. We asked for a red wine created by blending different grapes that would produce a unique and intense and, ultimately, liberating drink. The result is "The Libertine." This wine consists of a dollop of Merlot, a splash of Cabernet Sauvignon, a smidgen of syrah and a dash of Zinfandel, with Petite Sirah and Petite Verdot thrown in for good measure. Enjoy this truly unrestrained wine made for the freethinker in all of us. $20 (Cellar Club Price: $16)

2005 Cabernet Franc, Sonoma Valley, Los Chamizal Vineyard "Reserve—Hillside Block" This is Cabernet Franc not for the faint of heart. The concentration of flavors that was immediately noticeable during fermentation carry though to the wine. The wine's aromas are a lively mix of black fruits, mint and exuberant floral notes. Along with its mighty structure comes an array of flavors of ripe plum, blackberry, vanilla and violet liqueur all in the mix. We think this wine will be at its height between 5 and 10 years after the vintage. $50 (Cellar Club Price: $40)

Fall 2008 Cellar Club All White Tasting Notes

2007 Gewurztraminer, Sonoma Valley, Kunde Ranch Vineyard, "Off Dry" Gewurztraminer is one of those grapes that lends itself to being made in a variety of styles be it totally dry, a little sweet or decadently sweet. This version of Gewurztraminer is "Off Dry", which means if you like a little hint of sweetness in your spicy, exotic, floral Gewurztraminer then you'll love this bottling. Produced from grapes grown on the Kunde Ranch here in Sonoma Valley, this beauty is perfect as a before dinner white to excite your palate or even with a light dinner of salad with a few spiced pecans thrown in. We like it by the pool in the early afternoon. It is medium bodied, has a nice crispness to pair with its hint of sweetness and spicy characteristics that fine Gewurztraminer is known for. (2% Residual Sugar) $25 (Cellar Club Price: $20 )

Fall 2008 Cellar Club 50/50 Tasting Notes

Fall 2008 Reserve Cellar Club Tasting Notes

2006 Zinfandel, Ricci Vineyard, Russian River Valley—"Reserve—Old Vine" Every year this wine is the most spectacular, intense and allocated Zinfandel we produce. Made from grapes planted on the Ricci Vineyard back in the 1950s, this wine is produced only from "free run" juice that literally runs out of the press without any pressing or crushing. This is the purest, most intense juice, but only results in very small lots. In 2006 we produced only 190 cases (8 barrels) of our Reserve Ricci Zin, but what marvelous cases they are. The wine is deeply colored—deep garnet in fact. Dark berry aromas along with notes of red currant and spice waft out of the glass. In the mouth it's a big, expansive wine that delivers ripe berry, sage, and white pepper flavors. $50 (Reserve Cellar Club Price: $37.50 )

2006 Pinot Noir, Sonoma Coast, La Cruz Vineyard—"Reserve Pommard Clone" The La Cruz Vineyard is the premier vineyard in the cool windy region between Sonoma Valley and the town of Petaluma that has become known as the "Petaluma Gap". Officially in the "Sonoma Coast" appellation, this sub-area is beginning to get a lot of attention from industry insiders for its elegant and forceful Pinot Noir, but the proof is in this wine. Made entirely from the Pommard clone of Pinot Noir that is grown on a hillside in the La Cruz Vineyard, this beautiful bottling is deep ruby/garnet in color that comes with aromas of ripe cherry, hints of smoke, and notes of truffle. It is a spicy, elegant, complex wine that draws you in completely. GOLD MEDAL AT THE 2008 SONOMA COUNTY HARVEST FAIR. $50 (Reserve Cellar Club Price: $37.50)

2006 Malbec, Trio B Vineyard, Napa Valley—"Reserve Bill's Cuvee" Malbec is one of the least well known of the five Bordeaux varietals. Typically used for blending, we absolutely loved the refined and supple texture tasted in this wine during barrel aging and immediately recognized we had a reserve, single vineyard wine and that we should not blend it. We think you'll agree. In fact, we think you'll most love its richness, explosive aromas of strawberry, vanilla and violet with hints of saddle leather and spicy oak. Only 192 cases ( 8 barrels) made. $55 (Reserve Cellar Club Price: $41.25)

Pomegranate Glazed Beef Roast

Ingredients:

5 Pounds Beef Roast (Top Sirloin or Rib Roast) 2 pounds large diced onions ½ Pound diced peeled carrot ½ Pound diced celery ½ cup olive oil 6 bay leaves 1 bunch thyme 4 pomegranates, seedlings removed 2 cups Mayo Cabernet Sauvignon 1 teaspoon of ground clove and nutmeg 6 cups veal stock (or beef stock) ¼ cup corn starch 2/3 cup water Salt and Black pepper 2 Tbsp. Butter

Method:

In large roasting pan, add oil and sauté onions, celery, and carrots until translucent. Combine the herbs and vegetables and place in a roasting pan. Season roast with salt and pepper and put on top of the vegetables. Place in a 350 degree oven for 1- 1 ½ hour (approximately 15 minutes per pound). Remove from oven and let rest for 30 minutes. Transfer meat to another plate. In separate pot combine wine, nutmeg, clove, and pomegranates. Reduce mixture by 80% add ½ vegetable mix and veal stock. Reduce down another 60% and strain. Return to heat and slowly whisk in corn starch. Reduce another 15%, constantly stirring. Remove from heat add 2 tbsp. of butter (stirring in until melted).

The glaze can be place on roast or used as a sauce for sandwiches. Enjoy with a class of the 2005 Mayo Cabernet Sauvignon!!!

Roasted Autumn Butternut Soup

Ingredients:

4 Pounds of whole butternut squash (split and deseeded, roasted at 350 until soft to touch, then remove skin) 2 cups of diced granny smith apples (place in lemon water) 3 cups Mayo Chardonnay 1 cup apple cider vinegar 2 cups medium diced yellow onions 3/4 pound bacon, large diced 3 quarts chicken stock 1 quart heavy cream 1 Pint of fresh apple cider 6 bay leaves 3 cinnamon sticks 2 bunches of thyme 2 tsp. grated nutmeg

Method:

In large stock pot add bacon. Render until crisp then remove and drain on paper towel, reserve for later use. Add onions and sauté until translucent (6-8 minutes). Add apples (remove from lemon water first) and sauté until soft. Combine with wine and vinegar. Reduce 80%. Next add the squash, cinnamon sticks, and chicken stock. Simmer for an hour. Remove from heat. Take out cinnamon sticks and puree. Add nutmeg, cinnamon sticks back into stock, with thyme, and cream. Simmer for another 45 minutes. Pass through a chinoise. Season to taste. Use apple cider if to thick.

Garnish soup with unsweetened whipped cream, small diced apples; render bacon bits, and chives. Great for the holidays and any cold winter Sunday. Serve with the 2006 Mayo Chardonnay!

Spring 2009 Cellar Club

2003 Sparkling Brut, Laurel Hill Vineyard, Sonoma Valley Produced with grapes grown on our estate vineyard, this sexy sparkler is perfect for any day that ends in “Y”. Its pink hues lead into aromas of bright strawberry and peach. This Sparkling wine is on the drier side of brut with only the tiniest hint of sweetness. It’s a mouthful of lip-smacking, pure fruit highlighted by strawberry, peach and apricot flavors. GOLD MEDAL AND BEST OF CLASS AT THE 2008 SONOMA COUNTY HARVEST FAIR. $35 ( Cellar Club Price: $28)

2007 Viognier, Saralee's Vineyard, Russian River Valley "Henry's Cuvee" We make the wine the way Henry Mayo likes to drink it: big, rich, opulent and with its tropical characteristics showing through. This isn't a pineapple bomb however. While the melon, kiwi and pineapple do shine through, we also enjoy the citrus notes and acidity that keeps the wine fresh and delightful. $35 (Cellar Club Price: $28)

2006 Zinfandel, Russian River Valley, "The Barnstormer", "Old Vines" If it’s juicy, fruit-laden, in-your-face Zinfandel you crave then we’ve got your fix right here. The grapes hail from a couple different vineyards in the slightly warmer reaches of the Russian River Valley. Together they combine for hyper-richness that is just south of “over the top”. It skirts the edge with wild blackberry flavors, a jammy richness and a creamy mouthfeel. Dig in now or over the next two years. $30 (Cellar Club Price: $24)

2006 Syrah, Napa Valley, Page/Nord Vineyard, "Lilyann's Block" The color of this ripe Syrah seems concentrated, shinning bluish black off the edge. Immediately the aromas hint at the extreme ripeness of the wine. It is a swirling mix of aromas including pomegranate, leather, black berries, pepper and vanilla. Red currant, black pepper, ripe plum, spice and hints of coffee flavors on the edge make this a fascinating, even cerebral wine. We believe the wine's structure and intensity will allow it to age gracefully for five to ten years. DOUBLE GOLD MEDAL AT 2008 SAN FRANCISCO INTERNATIONAL WINE COMPETITION. $40 (Cellar Club Price: $32)

2006 Cabernet Sauvignon, Los Chamizal Vineyard, Sonoma Valley, "Rich's Cuvee" The Los Chamizal Vineyard was one of the first vineyards we went out of our way to obtain grapes from when we first started in this business. Each year we beg owner Peter Haywood for more grapes but are grateful for what he can give us. This beautiful 100% Cabernet Sauvignon is classic in its balanced proportions with aromas and flavors of blackberry, cassis, mint, sweet wild herbs, soft vanilla notes and hints of licorice. $35 (Cellar Club Price: $28.00)

2006 Cabernet Franc, Los Chamizal Vineyard, Sonoma Valley, "Hillside Block" This Cabernet Franc is not for the faint of heart. The concentration of flavors that was immediately noticeable during fermentation carry though to the wine. The wine's aromas are a lively mix of black fruits, mint and exuberant floral notes. Along with its mighty structure comes an array of flavors of ripe plum, blackberry, vanilla and violet liqueur all in the mix. We think this wine will be at its height between 5 and 10 years after the vintage. $35 (Cellar Club Price: $28)

Spring 2009 All Red Cellar Club

2005 Merlot, Sonoma Valley, Laurent Vineyard, "Nellie's Block" The Laurent Vineyard is an amazing planting. Every year it gives us tiny, succulent, intensely flavored berries that always turn into rich Merlot. The various blocks in the vineyards are distinctive also. "Nellie's Block" produces wine with aromas that focus toward cocoa, blueberry pie and spices. On the palate this wine is going to be bigger and richer than your typical Merlot. The wine is rich, distinctive, layered in it's flavors and dense. This wine, with a structure far bigger than Merlot you may be used to, but slightly softer than Cabernet, can easily act as a beautiful substitute for Cabernet when you are enjoying steak, lamb or prime rib. $35 (Cellar Club Price: $28)

2006 Petite Verdot, "Bellisomo Vineyard" Napa Valley The Bellisomo Vineyards sits on Galleron Lane in the heart of the Rutherford District in the middle of Napa Valley. Petite Verdot, being among the latest ripening Bordeaux varieties, needs the kind of extended sunshine that vineyards in this region get in order to fully ripen the grapes. And the grapes for this definitely got fully ripe. This wine possesses a very deep and very dark garnet coloring and throws aromas of ripe blackberry, bing cherry and hints of violets and vanilla. It's a big wine you might want to consider setting down for a couple years unless you prefer your reds big and mouthfilling. $40 ( Cellar Club Price: $32)

Spring 2009 All White Cellar Club 2 bottles each

2007 Chardonnay, Sonoma Valley, Laurel Hill Vineyard, "Reserve" Our Laurel Hill Vineyard is located in its own tiny valley, at the foot of Sonoma Mountain. Though officially part of the Sonoma Valley appellation, our vineyard sits in a markedly cooler region west of the towns of Glen Ellen and Kenwood. The seven-acre Chardonnay vineyard begins on the floor and climbs up the slope of a hillside. This vintage combines toasty oak and tropical notes in a full-bodied rendition of Chardonnay. $40 (Cellar Club Price: $32)

Spring 2009 50/50 Cellar Club

Spring 2009 Reserve Cellar Club 4 bottles each

2007 Chardonnay, Laurel Hill Vineyard, Sonoma Valley, "Reserve" Our Laurel Hill Vineyard is located in its own tiny valley, at the foot of Sonoma Mountain. Though officially part of the Sonoma Valley appellation, our vineyard sits in a markedly cooler region west of the towns of Glen Ellen and Kenwood. The seven-acre Chardonnay vineyard begins on the floor and climbs up the slope of a hillside. This wine is produced only from the upper 14 rows on the vineyard's hillside, which produce the lowest yield and most concentrated flavors. This vintage combines toasty oak and tropical notes in a full- bodied rendition of Chardonnay that will get even better over the next two years or so. It's mouthfilling wine of the opulent sort. $40 (Reserve Cellar Club Price: $32)

2006 Zinfandel, Casa Santinamaria Vineyard, Sonoma Valley, "100 Year-Old Vines" The Casa Santinamaria Vineyard sits right in the middle of the Sonoma Valley, a growing region that we love for a number of reasons not the least of which is the large number of ancient vines that still grow here. Casa Santinamaria is just such a vineyard. While some of its vines look like gnarled old men, others appear ready to fall over from age. But they each produce grapes. A tiny amount of grapes for sure, but remarkable fruit nonetheless. This wine is festooned with remarkable spice, berry and floral aromas and flavors. It has a sturdy backbone of tannin, but those tannins don't curl the tongue as much as they caress it. We made only a very small amount of this wine from the vintage that represents the vines 100th anniversary. That's right. The vines were planted the year of the Great San Francisco Earthquake, when Theodore Roosevelt was President and the year gangster Bugsy Siegel was born. We recommend you treat yourself. It won't last long. GOLD MEDAL AT THE 2008 SONOMA COUNTY HARVEST FAIR . $60 (Reserve Cellar Club Price: $45)

2006 Cabernet Franc, Ridgeline Ranch Vineyard, Alexander Valley, "Reserve" We were heartbroken when we went back to the owners of the Ridgeline Ranch vineyard in 2007 and were turned down in our request to buy grapes again. The owners realized what they had and decided to keep it for themselves. That means this is the only vintage of this remarkable wine we will ever make—unless our begging and pleading works. This vineyard is on the ridgeline of the mountains that separate Alexander Valley from Napa Valley. The vineyard is above the fog line, so it gets a great deal of sun, yet the wine combines the elements of mountain-grown fruit (great tannin structure) with the ripe fruit characteristics that we tend to associate with valley floor fruit. The vineyard yields only about 2 tons per acre and we only made about 200 cases. It was aged in 40% new French oak. This is beautiful, exotic, richly flavored Cabernet Franc. $50 (Reserve Cellar Club Price: $37.50)

Spring 2009 All Red Reserve Cellar Club 4 bottles each

2006 Meritage, Rancho Salina Vineyard, Sonoma Valley "The White Horse" This is our homage to the traditional cepage of Cheval Blanc. This Meritage Blend is produced from 66% Cabernet Franc, 33% Merlot and 1% Malbec. An unusual blend for California, but not so unusual for its namesake. The grapes were all grown on the southwest slope of the Mayacamas mountain range where the Rancho Salina Vineyard is located at nearly 1000 feet elevation. The vineyard delivers traditional, intensely flavored mountain fruit. We blended together the three varietals to produce a wine with an elegant structure that showcases big tannins, notes of cassis, violets and sweet charred oak. This wine can be cellared and it will improve for up to ten years or more. A most unique blend for California. $40 (Reserve Cellar Club Price: $32 )

2006 Cabernet Franc, Ridgeline Ranch Vineyard, Alexander Valley, "Reserve" We were heartbroken when we went back to the owners of the Ridgeline Ranch vineyard in 2007 and were turned down in our request to buy grapes again. The owners realized what they had and decided to keep it for themselves. That means this is the only vintage of this remarkable wine we will ever make—unless our begging and pleading works. This vineyard is on the ridgeline of the mountains that separate Alexander Valley from Napa Valley. The vineyard is above the fog line, so it gets a great deal of sun. Yet, the the wine combines the elements of mountain-grown fruit (great tanin structure) with the ripe fruit characteristics that we tend to associate with valley floor fruit. The vineyard yields only about 2 tons per acre and we only made about 200 cases. It was aged in 40% new French oak. This is beautiful, exotic, richly flavored Cabernet Franc. $50 (Reserve Cellar Club Price: $37.50)

Scallop, Apricot, and Pancetta Skewers

Pairing: 2007 SaraLee’s Viognier

Ingredients:

1/2 pound fresh Scallops. (Dayboat or diver, dry packed Atlantic) 30-40 count per pound ½ pound panchetta, ¼ inch diced 4 oz whole dried apricot, quartered ¼ cup molasses 1 lemon, juiced ¼ cup olive oil Bamboo skewers, with knots (Cost Plus has them)

Method:

Dice the panchetta into ¼ inch by ¼ inch pieces. Render over low heat until 2/3 cooked. Place on paper towels to rest. Mix molasses and oil. Add scallops.

Marinate for 2 hours.

Skewer up: scallop, apricot, and panchetta. Bake for 3-5 minutes until scallops are slightly firm. Drizzle with lemon juice.

Serve as an appetizer with 2007 Viognier, Saralee's Vineyard, Russian River Valley "Henry's Cuvee"

Delicious!!!

Blackberry Flatbread, With Grilled Fennel, Bacon Lardoons, and Aged Cheddar

Pairing: 2006 Page/Nord Syrah

Ingredients:

2 cups blackberries ½ pound of smoked bacon, julienne ½ cup finely diced shallots 2 bulbs fennel, cut in half, save tops for garnish 1 cup aged cheddar, grated ½ cup Page/Nord Syrah ¼ teaspoon of nutmeg, and ground clove

Dough:

3 cups flour 1 tbsp. fresh yeast 2 tbsp. sugar ½ cup olive oil 1¼ cup water 1 tbsp. sea salt 1 tbsp. fennel pollen 1 tbsp. white pepper

Method:

Dough: Heat water to 120 degrees. Add sugar and dissolve. Add yeast. Let rest for 10 minutes. You should hear fizzling and see bubbles, add oil. Add flour and salt and pepper. Mix well until dough is formed. Let rest for an hour, (dress with additional oil and cover dough directly with plastic wrap) then punch down. Cover and let rest again.

Render bacon until halfway cooked. Save grease. Take ½ blackberries, wine, nutmeg, and clove and cook down until reduced by ¾. Puree in blender, strain. Set aside to cool.

Heat the grill to 350 or medium temperature. Coat fennel in olive oil to prevent sticking. Grill on low heat for 15-20 minutes on both sides until al dente. Cover in bowl and wrap tight to steam. Cool. Slice against grain at ¼ inch thickness.

Cut remaining blackberries in half.

Roll out dough to ¼ inch thickness. Use pasta roller if desired. Place on parchment paper lined sheet pan. Brush dough with bacon drippings. Drizzle blackberry puree on dough; add cheese, then shallot, fennel, bacon, and blackberries. Bake at 450 until crispy through out. Cool for 3-5 minutes. Cut into 2x2 inch pieces. Garnish with small pieces of fennel tops. (Sprinkle with fennel pollen if desired)

Serve with 2006 Syrah, Napa Valley, Page/Nord Vineyard, "Lilyann's Block"

Fall 2009 Cellar Club

2008 Sauvignon Blanc, Emma's Vineyard, Napa Valley, "Unwooded" Emma's Vineyard in Napa is the source of Sauvignon Blanc grapes that always possess a citrus character we love so much and you will too. This wine has always been one of our most popular bottlings. The 2008 vintage delivers tropical notes, a fresh palate presence and hints of grapefruit and lemon make this wine fun, easy and enjoyable to drink. It's the perfect wine to share with your family pre-feast on Thanksgiving. $25. ( Cellar Club Price: $20)

2007 Chardonnay, Laurel Hill Vineyard, Sonoma Valley, "Estate Bottled" This estate-bottled beauty is made from grapes grown on our own "Laurel Hill Vineyard" located in Sonoma Valley at the base of Sonoma Mountain. We grow beautiful fruit on this vineyard that is now nearly 20 years old and in its prime. This 2007 Chardonnay is filled with long, lasting aromas of gravenstein apple, lemon and vanilla with floral notes on the edge. In the mouth the wine is slightly creamy and loaded with more lemon and green apple flavors. Drink this right now or hold on to it for two or three years. GOLD MEDAL AT 2009 SAN FRANCISCO CHRONICLE WINE COMPETITION. $30 (Cellar Club Price: $24)

2007 Zinfandel, Ricci Vineyard, Russian River Valley, "Reserve" This is it! The wine that won BEST OF CLASS at the 2009 Sonoma County Harvest Fair. After the results were announced we had lots of calls, but held back enough for this Cellar Club shipment. It's a big, rich, dense Zin that delivers huge flavors a big mouthfeel and endless delights and nuances in its aromas and flavors. If you want more than just this bottle, you'd better call. It's going to go very fast. GOLD MEDAL AND "BEST OF CLASS" AT 2009 SONOMA COUNTY HARVEST FAIR . $50 (Cellar Club Price: $40)

2006 Syrah, Ostrander Vineyard, Sonoma Valley, "Lynne's Cuvee" The 2006 Ostrander Syrah is our first vintage from this Sonoma Valley vineyard located in the small hamlet of Kenwood. Bottled unfiltered, this beauty sports aromas of blackberry, Asian spices, vanilla and a slightly minty edge. Put it in your mouth and feel the blackberry and plum flavors explode. It has excellent body and grip to make the wine an excellent choice with red meat. GOLD MEDAL AT 2009 SAN FRANCISCO CHRONICLE WINE COMPETITION . $35 (Cellar Club Price: $28)

2006 Cabernet Sauvignon, Delaney Vineyard, Sonoma County, “Elspeth’s Block” Dan and Elspeth Delaney are long time friends of the Mayo Family. They also happen to farm a beautiful Cabernet Sauvignon vineyard south east of Healdsburg. This is perfect Cab country. It's warmer here than just a few miles west, allowing the Delaney grapes to fully ripen and deliver the rich, abundant, ripe berry flavors that define this bottling. It's a Cabernet that has girth and substance, but this is all delivered in a balanced package of blackberry, cassis, and plum flavors backed by hints of mint and cocoa. We only produced 480 cases. It should go fast. $40 (Cellar Club Price: $32)

2006 Petite Sirah, Sodini Ranch Vineyard, Russian River Valley, “Old Vines” This 2006 Old Vine Petite Sirah was one of five wines that returned either Gold Medals or Best of Class awards at the 2009 Sonoma County Harvest Fair. It won a Gold Medal because it displays prototypical old vine Petite Sirah characteristics. This is big wine (most Petite Sirah is) but we are talking teeth staining purple big. Still, it delivers more than just strength. Black Pepper and blueberry flavors fold around a blackberry pie essence. There are notes of sweet summer herb, a brambly quality and hint of licorice. This Petite Sirah from a famed Russian River Valley vineyard planted in 1944 will satisfy those of you who like your reds big and bold. But it's also something you might just want to cellar for a few years too. GOLD MEDAL AT 2009 SONOMA COUNTY HARVEST FAIR . $35 (Cellar Club Price: $28)

Fall 2009 All Red Cellar Club

2006 Libertine, Sonoma County, Red Blend, “Mike’s Cuvee” "Freethinking and unrestrained by convention." These were the virtues that we asked Michel, our winemaker, to follow in creating something entirely outside the box of the "single vineyard" paradigm in which we usually work at the Mayo Family Winery. We asked for a red wine created by blending different grapes that would produce a unique and intense and, ultimately, liberating drink. The result is "The Libertine". This wine consists of a dollop of Merlot, a splash of Cabernet Sauvignon, a smidgen of Syrah and a dash of Zinfandel, with Petite Sirah and Petite Verdot thrown in for good measure. Enjoy this truly unrestrained wine made for the freethinker in all of us. $20 (Cellar Club Price: $16)

2006 Zinfandel, Ricci Vineyard, Russian River Valley, “Old Vines” This Old Vine Zinfandel is truly a tribute to the Ricci Vineyard, located in the Russian River Valley appellation. This is one of our flagship red wines. The 2006 vintage is showing bright acidity and firm tannins which give this wine medium to long term aging potential. Classic aromas and flavors of raspberry combine with spice notes and a tangy mouthfeel (from the 20% new French oak barrels) and a jammy finish. Perfect for marrying with rack of lamb or BBQ beef ribs. GOLD MEDAL AT NORTH OF THE GATE WINE COMPETITION . $40 ( Cellar Club Price: $32)

Fall 2009 50/50 Cellar Club

2007 Gewurztraminer Off-Dry, Kunde Ranch Vineyard, Sonoma Valley Gewurztraminer is one of those grapes that lends itself to being made in a variety of styles, be it totally dry, a little sweet or decadently sweet. This version of Gewurztraminer is "Off Dry", which means if you like a little hint of sweetness in your spicy, exotic, floral Gewurztraminer then you'll love this bottling. Produced from grapes grown on the Kunde Ranch here in Sonoma Valley, this wine is perfect as a before dinner white to excite your palate or even with a light dinner of salad with a few spiced pecans thrown in. We like it by the pool in the early afternoon. It is medium bodied, has a nice crispness to pair with its hint of sweetness and spicy characteristics that fine Gewurztraminer is known for. $25 (Cellar Club Price: $20)

Fall 2009 All White Cellar Club

2 bottles each of:

2008 Sauvignon Blanc, Emma's Vineyard, Napa Valley, "Unwooded" Emma's Vineyard in Napa is the source of Sauvignon Blanc grapes that always possess a citrus character we love so much and you will too. This wine has always been one of our most popular bottlings. The 2008 vintage delivers tropical notes, a fresh palate presence and hints of grapefruit and lemon make this wine fun, easy and enjoyable to drink. It's the perfect wine to share with your family pre- feast on Thanksgiving. $25 ( Cellar Club Price: $20)

2007 Gewurztraminer Off-Dry, Kunde Ranch Vineyard, Sonoma Valley Gewurztraminer is one of those grapes that lends itself to being made in a variety of styles, be it totally dry, a little sweet or decadently sweet. This version of Gewurztraminer is "Off Dry", which means if you like a little hint of sweetness in your spicy, exotic, floral Gewurztraminer then you'll love this bottling. Produced from grapes grown on the Kunde Ranch here in Sonoma Valley, this wine is perfect as a before dinner white to excite your palate or even with a light dinner of salad with a few spiced pecans thrown in. We like it by the pool in the early afternoon. It is medium bodied, has a nice crispness to pair with its hint of sweetness and the spicy characteristics that fine Gewurztraminer is known for. $25 (Cellar Club Price: $20)

Fall 2009 Reserve Cellar Club

4 bottles each of:

2007 Zinfandel, Ricci Vineyard, Russian River Valley, “Reserve” This is it! The wine that won BEST OF CLASS at the 2009 Sonoma County Harvest Fair. After the results were announced we had lots of calls, but held back enough for this Cellar Club shipment. It's a big, rich, dense Zin that delivers huge flavors a big mouthfeel and endless delights and nuances in its aromas and flavors. If you want more than these four bottles, you'd better call. It's going to go very fast. GOLD MEDAL AND "BEST OF CLASS" AT 2009 SONOMA COUNTY HARVEST FAIR . $50 (Reserve Cellar Club Price: $37.50)

2005 Cabernet Sauvignon, Random Ridge Vineyard, Napa Valley, “Top of the Mountain.” Officially this vineyard is in Napa “Valley”. However, it really sits on the very top of the mountain that divides Sonoma Valley from Napa Valley. The mountain grown grapes give us obscenely rich, intense wine that is stuffed full of dark berry and cassis flavors backed up by a structure that begs for cellaring. Very little is produced in part because yields are so low in the vineyard, but also because fruit from this vineyard is very difficult to come by. Fortunately, our relationship with the owner/grower is quite solid. Enjoy this wine with a medium rare, well seared rib eye. $50. (Reserve Cellar Club Price: $37.50)

2005 Cabernet Franc, Los Chamizal Vineyard, Sonoma Valley, “Reserve” This is Cabernet Franc not for the faint of heart. The concentration of flavors that was immediately noticeable during fermentation carry though to the wine. The wine's aromas are a lively mix of black fruits, mint and exuberant floral notes. Along with its mighty structure comes an array of flavors of ripe plum, blackberry, vanilla and violet liqueur all in the mix. We think this wine will be at its height between 5 and 10 years after the vintage. $50 (Reserve Cellar Club Price: $37.50)

Shaved Cajun Chicken with Heirloom Salsa Cruda with Reserve Zinfandel

Ingredients:

1 ea. boneless skinless chicken breast 2 Tbsp Cajun seasoning 1 Tbsp Extra Virgin Olive Oil 2 ea. large heirloom tomatoes 1 Tbsp Hare Hollow lemon oil (or any lemon infused oil) Applewood Water

Method:

Combine Cajun seasoning with extra virgin olive oil in a small mixing bowl. Rub mixture onto chicken breast until coated. Cut tomatoes into quarters and remove the stem. Start a fire in one corner of a wide grill with the applewood. When the grill is hot, sear chicken for one minute on each side. Move it off direct heat to finish cooking (10-20 minutes, depending on heat and chicken size). Remove from heat and set aside. Douse the flames with water until coals are just smoking. Arrange tomatoes skin side down as far from the heat as possible. Use aluminum foil or grill lid to direct the smoke onto the tomatoes. Keep an eye on the coals and wet as needed to prevent flames. Smoke tomatoes for 45 minutes to 1 hour. Remove from the grill and dice the tomatoes. Drizzle smoked tomatoes with Hare Hollow lemon oil and season with salt and pepper. Thinly slice the chicken and garnish with tomatoes. Perfect.

Serves 8 appetizers

Crab Salad with Estate Chardonnay

Ingredients:

1# lump crab meat, picked through to remove shell 3 ea. green onions, sliced thin 1 ea. shallot, diced 1 ea. lemon, zested and juiced 1/3 Cup crème fraiche salt and pepper, to taste

Method:

Combine all ingredients in a mixing bowl. Using a fork, lightly mix until all ingredients are combined. Let rest 30 minutes. Use your hands to form cakes. Squeeze excess liquid out of the cakes and they will bind in the process. After all cakes have been formed, extra liquid may be used as a sauce. Enjoy.

Makes 15 portions