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Navarro Vineyards NAVA R RO Vineyards 2009 Navarro Brut, Blanc de Noir, Anderson Valley: Angle of repose 2012 Gewürztraminer, Estate Bottled (Dry): Brownout 2012 Pinot Gris, Anderson Valley: Whiff of spring 2012 Chardonnay Table Wine: Tale of two appellations 2011 Pinot Noir, Méthode à l’Ancienne: Beat of our own drum 2011 Shiraz, Mendocino: On a handshake 2011 Zinfandel, Mendocino: Big ain’t bad 2012 Riesling, Late Harvest: Ugly duckling 2011 Muscat, Cluster Select Late Harvest: Gold rush 2013 Grape Juices, Gewürztraminer, Pinot Noir and Verjus: Rated G Pennyroyal Farmstead Cheese: Every goat has a kid or two 2011 Muscat Blanc Cluster Select Late Harvest Anderson Valley, Mendocino OUR 2013 HOLIDAY RELEASES Every wine has a story and every goat has a name roducing wine at Navarro Vineyards and cheese We destem our botry- at Pennyroyal Farm are related endeavors; in tised Muscat into a both cases we employ the magic of fermenta- tank and leave it over- Ption and traditional techniques to produce carefully night to allow the juice from the less shriveled crafted hand-made products that reflect a strong sense grapes to extract the of time and place. Pennyroyal has six cheeses while sugars and flavors from Navarro has nine new wines this release: three dry the dehydrated, botry- whites, three vigorous reds, two luscious late harvest tised berries. nectars and a sparkling Brut as a special holiday treat. Three yummy varietal grape juices are also available, so the whole family can celebrate. The case specials on the Gold rush 2012 Chardonnay Table Wine and 2011 Mendo- ummer had been cool and pleasant in 2011. On cino Shiraz works out to October 3 a series of three storms, the last on only $11.50 and $13.50 SOctober 10, bombarded the vineyards. The per bottle respectively, inclement weather destroyed many of the grapes that which explains why they were still hanging on the vine. The majority of rots are will grace the holiday not desirable but if the rot occurs late in the season, tables of so many of when the weather is cool in Anderson Valley, botrytis Navarro’s friends. One- dominates the more funky rots, producing some sensa- Cent ground freight tional sweet white wines. When grown in Philo, Mus- and reduced air freight cat, a late ripening variety, exhibits very high natural for all case orders, as acidity, which is perfect for well as bargain prices Harvested Oct. 17, 2011 late harvest wines since acid on case specials and samplers Sugars at harvest 30.3° Brix seamlessly counterbalances will be available until December 31, but some wines Bottled Feb. 15, 2012 sweetness. Muscat’s floral may sell out sooner. Cases produced 368 bouquet and tropical flavors Alcohol 9.9% are layered with botrytis’ Happy holidays from our family to yours, Residual sugars 14.3% signature flavors of honey, Titratable acidity 11.4 g/L apricot and pineapple. Ted Bennett and Deborah Cahn pH 3.20 Winner of nine Gold Med- Aaron and Sarah Cahn Bennett Price (375 ml) $29.00 als and six times Best of (750 ml) $59.00 Class. Not to be missed; heavenly with pumpkin pie. 2009 Navarro Brut 100% Blanc de (Pinot) Noir Anderson Valley, Mendocino Night hand- Since Navarro’s harvesting Pinot production Noir for sparkling and release of wine. Any flaw in sparkling wine sparkling wine is is sporadic, it is exposed and magni- always snapped fied by the bubbles, up during the so it is essential that holidays, so no skin phenolics please don’t pro- (harshness) end up crastinate placing in the base wine; cold your order. juice extracts much less phenolics than warm juice. Angle of repose n a certain sense, sparkling wine is bottled twice. cells; in sparkling winemaking, autolysis is a The Pinot Noir grapes for this bottling were har- fundamental process that imparts complexity Ivested in September 2009. Whole clusters were and textural finesse that can be achieved in no pressed to eliminate any chance of extracting unwanted other way. After more than three years resting skin phenolics, the juice was cool-fermented to retain all sur latte, each bottle was riddled by being tipped of the grape’s delicate flavors, then bottled with sugar neck down, rotated, disgorged and topped off and live yeast in June 2010 and sealed with a crown with the liqueur d’expédition in July 2013. The cap. Although it’s technically in a bottle, according to moment we install the Feds (who collect tax on alcohol), it isn’t considered Harvested Sept. 7 & 9, 2009 the final cork, the “bottled” since the yeast and sugar, which we added, will Sugars at harvest 20.0° Brix wine is considered re-ferment, producing more yeast, lots of bubbles and a Disgorged July 21, 2013 legally “bottled”, in spite of the fact little more taxable alcohol. We don’t produce sparkling Cases disgorged 997 that bottles of the wine have been wine every year, consequently we continue to explore Alcohol 12.0% resting in our cellar for over three the effect of the duration of time that champagne is held Residual sugars 1.0% years. We have a crowd arriving for sur latte, the method of storing the sparkler on its side Titratable acidity 9.6 g/L Thanksgiving and plan on handing during the second fermentation and aging in the bottle. pH 2.95 guests a glass of this bright, toasty Extended aging on the yeast produced by in-bottle Price (750 ml) $29.00 bubbly while we nibble Pennyroyal fermentation results in the slow breakdown of yeast cheeses and wait for the turkey. 2012 Gewürztraminer Estate Bottled (Dry) Anderson Valley, Mendocino Harvesting Gewürz All of Navarro’s at night. Navarro’s Gewürz is ferment- full-time vineyard ed in these French crew moves to an oak ovals without adjusted daily sched- a prior addition of ule during harvest. sulfur dioxide. The We begin harvesting European Union has at 2 AM and typically some of the world’s pick until about 9 AM, most health-conscious when the fog burns off winemaking laws and and the cold clusters the rules pertaining to begin to warm in the the presence of sulfur early morning sun. dioxide in organic and biodynamic wines are extremely stringent.We measured this wine at bottling; the total SO2 was well below the strict Brownout E.U. limits. ome of Navarro’s winery experiments are success- tion became ful, while others fail, and frequently the results aren’t active on the third Simmediately obvious. We remember one such event day. On the fifth day, we drew off a during the 1980 harvest. We had read an arresting Ger- sample from the cask to measure the Brix (unfer- man research paper where grapes were destemmed, pressed mented sugar) and to our amazement the juice was now a and the juice was successfully fermented without the use beautiful, pale straw color. The yeast created by the fer- of any sulfur dioxide (SO2). We harvested, destemmed and mentation had precipitated out pressed fruit from the West Hill, our best Gewürztraminer Harvested Sept. 23-30, 2012 the browning. This “brown field. Holding our breath, and wondering if we were crazy Sugars at harvest 24.0° Brix juice” regimen, that we now use for risking our best field, we didn’t add sulfur dioxide to Bottled May 14-16, 2013 for all Navarro white wines, the grapes or to the juice. We chilled the juice to 40°F and Cases produced 3799 results in wines with greatly re- held it in a tank for three days so that any grape solids Alcohol 13.8% duced SO2 and a silky, smooth would fall to the bottom of the tank. (This is our normal Residual sugars 0.2% texture. Fittingly, we bottle procedure since clear juice ferments fruitier than juice with Titratable acidity 7.0 g/L Gewürz in amber hock bottles. solids.) The clarified juice was then racked to a cask to fer- pH 3.38 Straw gold in color with hints ment but the juice was now brown, the color of café au lait. Price (750 ml) $19.50 of lychee, rose-petals and a dry Did we just ruin our best wine? That certainly panicked (375 ml) $11.50 finish, it will light up dinner. the crush crew. We dutifully added yeast and the fermenta- Gold Medal winner. 2012 Pinot Gris Anderson Valley, Mendocino Navarro’s nighttime har- vest regimen is facilitated Removing lees from an oval. After by moveable floodlights fermentation in seasoned oak illuminating the area ovals, we allow the wine to rest being picked, as well as on the lees (the spent yeast that each worker having a was produced by the fermenta- headlamp to provide tion) which enriches the wine, more light in his picking improves the texture and helps zone. We time harvest so prevent oxidation, decreasing that the winery receives the need for sulfur dioxide. the fruit as cold as When the juice went into the possible. Not only is cooperage it was brown, wine quality improved but the yeast in the bucket by processing very precipitated out the brown, cold fruit, but also the leaving a wine with a winery staff is more delightful pale straw color productive since they with greenish highlights. can start processing the grapes as soon as they arrive in the morning. Whiff of spring e ferment and age Pinot Gris in large, wine is much too acidic for an enzymatic reaction seasoned oak ovals, similar to the to occur. Although the winemaker adds only a Wones traditionally used in Alsace.
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