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2009 Navarro Brut, Blanc de Noir, Anderson Valley: Angle of repose 2012 Gewürztraminer, Estate Bottled (Dry): Brownout 2012 , Anderson Valley: Whiff of spring 2012 Table : Tale of two appellations 2011 , Méthode à l’Ancienne: Beat of our own drum 2011 Shiraz, Mendocino: On a handshake 2011 , Mendocino: Big ain’t bad 2012 , Late : Ugly duckling 2011 Muscat, Cluster Select Late Harvest: Gold rush 2013 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 to extract the of time and place. Pennyroyal has six cheeses while sugars and flavors from Navarro has nine new 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 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 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 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 , 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 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 ed in these French crew moves to an 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 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, -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. few ounces of yeast to an oak oval at harvest, it It was a decision we made after comparing multiplies into several buckets of yeast before the Navarro wines fermented in stainless steel wine is dry (left photo above.) It so happens that versus those produced in ovals over the last the inside of a yeast cell has a pH conducive to the forty years. A stainless tank doesn’t “breathe,” conversion of bound terpenes into free ones. As A Navarro fan. consequently the spent yeast need to be the yeast break down in the springtime, the wine’s removed soon after fermentation or the wine floral aromas waft free. Magically, the yeast autol- will become stinky. Oak, in contrast, allows ysis releases free terpenes at exactly the same time a little oxygen to enter via the wood pores, the vines are budding enabling winemakers to leave the wine on Harvested Oct. 2-7, 2012 out, so the scent of the spent yeast until springtime. Terpenes Sugars at harvest 23.9° Brix spring permeates are a group of aromatic compounds that give Bottled May 10 & 13, ‘13 our cellars and fields. Gewürz, Muscat, Riesling and Pinot Gris, Cases produced 2023 This wine will dazzle their floral aromatics. Free terpenes are the Alcohol 13.7% you with fresh nutty, ones you smell but grape juice contains a Residual sugars 0.2% fruity flavors with a much higher proportion of bound terpenes, Titratable acidity 7.0 g/L smooth texture and a which are odorless. Bound terpenes can be pH 3.29 refreshing crisp finish. converted to the aromatic free form enzymat- Price (750 ml) $19.50 Gold Medal winner. ically but, unfortunately, the pH of juice and Best of Class. 2012 Chardonnay Table Wine North Coast 58% Sonoma, 42% Mendocino

Jim Klein, Navar- ro’s winemaker, and Casey Hartlip, vineyard manager at Valley Foothills Vineyard. We’ve been purchas- ing grapes from this neighboring vineyard every year since 1978. Two of the three Mendocino wines in this year’s Table Wine are from this excellent vineyard.

Tale of two appellations Testing Chardonnay grapes that have just been delivered to the his year our Table Wine blend includes ing wine-grape shortage in Napa, Sonoma and Mendocino winery. We work long hours during harvest; grapes grown outside Mendocino. Navarro counties. Jim spent several days on the phone as well as an ideal way to lose T has planted multiple grape varieties, which driving around in his pickup truck soliciting Chardon- weight except if you ripen at different times, to spread the risk of total nay. In the nick of time, he contacted a good vineyard near eat grapes all day and crop failure if adverse weather hits at a critical Forestville in Sonoma County, where a portion of Gary share in the hearty employee harvest mid- point. 2012 was the first time in the last four Nelson’s 2012 crop was as yet unsold. The 2012 cuvée is a day meals. decades that Navarro seemed to have a promising blend from three pickings grown in Mendocino vineyards crop for each and every variety. We’re embar- plus the Nelson lot. Each was fermented in temperature- rassed to admit that it put us in a controlled tanks then racked to French oak barrels to age HOLIDAY complacent mood. Chardonnay is for ten months. This wine is a one of last grapes to ripen at Na- Harvested Sept. 28-Oct.23,’12 lovely marriage of two of the Case Special varro and when we began harvest- Sugars at harvest 23.8° Brix nicest appellations in the North ing this variety, we found that the Bottled June 26-27, 2013 Coast, giving off attractive apple Buy it by the case clusters were much smaller than Cases produced 1983 aromas and a crisp lemony finish. for only $138.00; expected and our crop estimates Alcohol 13.8% The bargain price makes it even a savings of $30.00. for Chardonnay had been far too Titratable acidity 7.7 g/L more beguiling, especially for a optimistic. Oops! Trying to line up large gathering, and will show That’s only $11.50 pH 3.38 quality Chardonnay in October is off your holiday ham or latkes. per bottle delivered. Price (750 ml) $14.00 no small feat because of a continu- Silver Medal winner. 2012 Riesling Late Harvest Anderson Valley, Mendocino

Riesling, rotting after the October rains. Bins of rotten Riesling berries are Riesling, awaiting light green in color destemming (left); and there still are a When we dump few in this photo that botrytis-affected aren’t yet infected. The Riesling into the destemmer, clouds berries turn a brown- of rot-spores fill ish color when infected the air (below); with botrytis, also Navarro’s crew called the “.” wears masks to As the berries begin protect their lungs. to shrivel, the mold becomes obvious. The more the berries shrivel, the more concentrated the flavors.

Ugly duckling

ust thinking about making a makes us in the tasting room. We remember one grin as we contemplate how glorious the luscious nectar horrified customer who exclaimed, “I Jwill taste. We are not chuckling because of the ease of wouldn’t feed those grapes to a hog.” winemaking or profits; late harvest wines don’t provide After tasting the Late Harvest Riesling either. In part, our smiles are because we produce this wine wine, she was awed at the transforma- from rotten, moldy grapes that are so ugly that we initially tion and purchased twelve bottles. This threw botrytised grapes away without tasting them first; bottling is a blend of wine produced beginner’s mistake. Botrytis is from two Riesling fields; the largest lot the one rot that - Harvested Oct. 20-25,2012 harvested on October 20, 2012 (the makers, accustomed to chilly Sugars at harvest 29.2° Brix grapes in the photo above.) We were climes, have appreciated for Bottled May 17, 2013 somewhat surprised, given the amount centuries. Infected berries even- Cases produced 599 of rot, and the fact that we had hand- tually shrivel, which concen- Alcohol 12.5% selected the most shriveled clusters, that trates the grapes’ sugars, acids Residual sugars 7.5% the juice wasn’t quite sweet enough for and flavors and simultaneously Titratable acidity 10.2 g/L producing a Cluster Select wine (at least adds layers of honey, apricot pH 3.12 to Navarro’s standards) so we fer- and pineapple flavors. During Price (375 ml) $19.50 mented the wine a little more to produce harvest, we sometimes display (750 ml) $39.00 a balanced and delicious Late Harvest rotten Riesling to customers treat. Gold Medal winner. Best of Class. Navarro Samplers & Gifts No. No. No. Medal winning wines at holiday savings 4 12 or 6 bottles 53, 6 or 12 bottles 63, 6 or 12 bottles Samplers are pre-packaged and each contains wines in limited supply. All subject to prior sale. Pinot & Chardonnay Party threesome Dry red trio Choose either one or two Choose 1, 2 or 4 bottles each Choose 1, 2 or 4 bottles each bottles each of three Medal of these wines that will trans- of three newly released reds Navarro’s full time, winning Pinots and three de- form dinner into a party. that warm a winter evening. wine-savvy staff is licious Chardonnays. No. 2009 Navarro Brut 2011 Pinot Noir available to answer 2011 Pinot Noir 12 bottles Blanc de Noir, Anderson Valley Méthode à l’Ancienne any questions. 3 Anderson Valley Until December 2012 Pinot Gris 2011 Zinfandel 31, our phones 2011 Pinot Noir Anderson Valley Mendocino will be open extra Holiday cheer Méthode à l’Ancienne hours; 8 AM till Something special for every 2011 Pinot Noir 2011 Shiraz 2009 Pinot Noir Méthode à l’Ancienne Mendocino 6 PM weekdays occasion: one bottle each of Méthode à l’Ancienne and 10 AM till 5 nine new releases completed PM weekends to help you with three Gold Medal win- 2010 Chardonnay #5A—12 bottle Sampler #6A—12 bottle Sampler take advantage of special ning Navarro favorites. Première Reserve sampler and case specials $239.00 $209.00 2011 Chardonnay with discounts up to 26% No. Savings of $71.00 Savings of $53.00 2009 Navarro Brut Mendocino in addition to our One- 2 12 or 6 bottles Blanc de Noir, Anderson Valley #5B—6 bottle Sampler #6B—6 bottle Sampler Cent shipping offer for even 2012 Chardonnay greater savings. Our website 2012 Gewürztraminer Table Wine, North Coast Estate Bottled (Dry) $129.00 $109.00 is available 24-7 at www. New dry six Savings of $26.00 Savings of $22.00 NavarroWine.com. Choose either one or two 2012 Pinot Gris #4A—12 bottle Sampler bottles each of six new dry Anderson Valley #5C—3 bottle Sampler #6C—3 bottle Sampler releases; three crisp whites $209.00 2012 Chardonnay Savings of $60.00 $68.00 $57.00 and three multifaceted reds. Table Wine, North Coast Savings of $9.50 Savings of $8.50 No. 2012 Gewürztraminer 2011 Pinot Noir #4B—6 bottle Sampler 112 or 6 bottles Estate Bottled (Dry) Méthode à l’Ancienne $109.00 2012 Pinot Gris 2011 Shiraz Savings of $25.50 Daily red & white Anderson Valley Mendocino Choose either three or six 2012 Chardonnay 2011 Zinfandel bottles each of Navarro’s Table Wine, North Coast Mendocino delicious value wines; excep- 2011 Pinot Noir 2012 Riesling Hate to shop? tional flavor at family prices. Méthode à l’Ancienne Late Harvest (375 ml) Just give us the names and addresses on your 2011 Shiraz 2011 Muscat Blanc (375 ml) 2012 Chardonnay gift list and we will do Table Wine, North Coast Mendocino Cluster Select Late Harvest the rest. We will be 2011 Shiraz 2011 Zinfandel 2010 Chardonnay glad to print your person- Mendocino Mendocino Première Reserve alized message attrac- tively on a full color 2012 #1A—12 bottle Sampler #2A—12 bottle Sampler Navarro gift card and Cuvée 128 include it with your $155.00 $189.00 2011 Pinot Noir wine or juice gift at no Savings of $31.00 Savings of $48.00 Anderson Valley additional charge.

#1B—6 bottle Sampler #2B—6 bottle Sampler #3—12 bottle Sampler $82.00 $99.00 $199.00 Savings of $11.00 Savings of $19.50 Savings of $59.50 2011 Pinot Noir Méthode à l’Ancienne Anderson Valley, Mendocino

Getting ready to spread large piles of compost. Each harvest we save all the grapes’ skins, seeds We punch and stems; with the ad- down these dition of animal waste, fermenters of from our sheep and Pinot Noir by llamas, we turn it into hand several compost to fertilize Na- times each varro’s vines. Since we day to gently add all the spent yeast extract flavor to the compost piles, we from the end up with some pretty skins. well-behaved “wild” yeast in the vineyard; important with our low SO2 winemaking regimen.

Beat of our own drum

avarro’s staff tastes most weekday mornings; adding another layer of aggressive, smoky these are blind tastings where everyone is oak tones. We had a cool summer in 2011, asked to rate the wines before their identity similar to 2010, except that a series of N The juice pan when is disclosed. Usually we taste potential blends for storms in early October hastened the harvest and, Navarro wines but sometimes we taste other wines, unfortunately, reduced the amount of wine we could Pinot Noir. to keep our palates attuned to other wine styles. Re- bottle. The grapes were harvested by hand and cently we tasted about a dozen 2010 California Pinot destemmed into ferment- Noirs that had been reviewed and awarded huge Harvested Oct. 1-14, 2011 ers, each tank holding scores. Some were delicious but, frankly, some had Sugars at harvest 23.8° Brix about 1,200 pounds of too much heavy oak and alcohol. We’ve been growing Bottled Aug. 20-24, 2012 fruit (above, left). After grapes in Philo for forty years and one of our goals is Cases produced 2982 fermentation, the wine to produce wines which reveal when and where these Alcohol 13.3% was racked to French oak grapes were grown. Navarro’s 2011 Pinot marches Titratable acidity 6.8 g/L barrels and aged eleven to the beat of our own drum. We did age the wine pH 3.67 months. This cool vin- in barrels, forty percent were new and another forty Price (750 ml) $29.00 tage produced wines with percent were barrels only used once before; so there Unfiltered $31.00 bright red-fruit flavors, are plenty of oak flavors in the wine. However, from (375 ml) $16.00 crisp acidity and delight- years of experience, we select barrels whose flavors (Magnum) $59.00 fully modest alcohol. mirror the flavor profile of our grapes, rather than Gold Medal winner. 2011 Shiraz Mendocino

After the wine is pumped out, a barrel must be removed from the stack, thor- oughly washed with hot water, and finally returned, ready for refilling.

We ferment Shiraz in open top fermenters. Each morning we record the fermenta- On a handshake tion temperature and take samples to measure and record n 2001 we decided to inspect vineyards in and in 2009 decided to expand our purchases to how much fermenta- Mendocino’s warmer Russian River Valley, produce a moderately priced -based wine. tion has taken place searching for good Syrah vineyards in order This is Navarro’s third and, unfortunately, last during the previous I 24 hours. to add this variety to an expanding portfolio of Shiraz; McDowell Valley Vineyards was recently Navarro wines. Many of these vineyards were sold. We will miss doing business on a handshake planted fifty to ninety years ago and the seasoned with the Crawford family. The grapes for this bot- owners have seen the many booms and busts that tling were destemmed and fermented in an open typically accompany farming. These farmers prefer top fermenter and after aging for eleven months handshakes over written contracts; one in seasoned French oak barrels, our tasting panel HOLIDAY can weasel out of a contract but not selected a blend that a handshake with a friend and neigh- Harvested Oct. 21-25, 2011 contains 23% Zinfan- Case Special bor. When you shake someone’s hand, Sugars at harvest 24.5° Brix del from fifty year old purchase their grapes consistently year Bottled Sept. 3&5, 2012 vines which spice up Buy it by the case after year and share harvest lunch with Cases produced 952 the blend. This wine for only $162.00; them, it’s a mutually beneficial and sat- Alcohol 13.9% is great with rosemary a savings of $42.00. isfying relationship that is sadly dying Titratable acidity 6.9 g/L crusted lamb that away in the wine business. We’ve been matches the wine’s au- That’s only $13.50 pH 3.75 purchasing Syrah from McDowell Val- dacious fruit and zing. per bottle delivered. Price (750 ml) $17.00 ley Vineyards for more than a decade Silver Medal winner. 2011 Zinfandel Mendocino

A Zinfandel cluster (left) and a Pinot Noir cluster. The surprise for us, starting in 1991, was that the bigger clusters make good wine too!

Al and Sally Tollini are hardly absentee owners; most of the hard work on this farm is done by family members.

Ed Berry and Jim Big ain’t bad Klein inspect- ing grapes before he climate in Anderson Valley is too cool for most another preconception shattered. We continued our search harvest. Once the varieties. We figured that if we wanted to make Zinfandel, we for heritage vines grown on exceptional sites and in 1999 fruit has colored, we should look for vineyards in Mendocino’s Russian River Valley. we came across another old Zinfandel vineyard, owned typically taste and T measure the grapes Twenty years ago, we selected a vineyard that looked very promising and operated by Al and Sally Tollini, planted in the 20’s sugars and acids on for top-quality grapes: ancient gnarled vines on a hillside with not- and 30’s. Then in 2001 we discovered a third similar a weekly basis until too-fertile soil and good drainage. That vineyard is still part of this vineyard, with vines over half a century of age, owned and a couple of weeks 2011 Zinfandel cuvée. We inspected Ed Pallini’s vineyard frequently operated by the Berry family. before harvest; then we take samples on during the summer of 1991 and on each visit we were always sur- Harvested Oct. 1-9, 2011 The wines from these three prised at how much bigger the clusters seemed than on the prior visit. vineyards have become the alternating days, to Sugars at harvest 26.2° Brix minimize surprises Ed’s grapes arrived at the winery in late September. They had been Bottled Aug. 30-31, 2012 stalwart components in Na- when we harvest. hand-harvested into small bins; the fruit looked perfect and tasted Cases produced 1896 varro’s Mendocino Zinfandel, great. But, yikes, the clusters and berries seemed gigantic compared Alcohol 14.4% and proof that big ain’t bad. to the tiny berries and clusters of Pinot Noir and Gewürztraminer, Titratable acidity 6.9 g/L The big juicy flavors are great to which we had grown accustomed. Since we then sanctimoniously pH 3.71 with robust flavors of your believed that good wine could only be produced from tiny berries, Price (750 ml) $19.50 favorite Sugo di Pomodoro. how could these big, juicy grapes possibly make good wine? Whoops, Gold Medal winner. Non-Alcoholic wine-grape juices 2013 Gewürztraminer (white) 2013 Pinot Noir (red) 2013 Verjus (green juice from Chardonnay)

We first made varietal grape juice from our vines when our son, Aaron, was a toddler. Harvesting Now, his little girls are Gewürztraminer enjoying Navarro grape for juice. Within juices. Not surprisingly a couple of hours Navarro wine grape juices of picking, the are bottled just like the grapes are de- wine and sealed with a stemmed, pressed cork. Serve them well and then the juice is chilled and once open, quickly racked to a the juices should be refrig- refrigerated stainless erated; the flavors will last steel tank to cool. for weeks. If you would like After reaching 33°F, some recipes of how verjus the juice is then filtered is used in cooking, please to prevent fermentation; visit our website at www. the flavors in the bottle NavarroWine.com. If you are the same as the go to Navarro’s wine shop grapes on the vine. and then the juice page, you can download a recipe booklet. Rated G

olidays are the perfect time for a family get acidic grapes; this we harvested and pressed together and provide great occasions to Chardonnay grapes from our Hammer Olsen vineyard. Hopen a bottle of Navarro grape juice. There When the berries began to soften, we removed clusters is always somebody who doesn’t consume alcohol, to lighten the crop to assure that each vine would pro- be it the kids at the table or the designated driver. duce equally ripe fruit at harvest; the fruit removed was Dealcoholized wine tastes mediocre, at best, which destemmed and pressed and the green juice cold-filtered is why Navarro sticks to grape juice. Navarro’s to preserve the fresh wine-grape flavors. Verjus is a me- juice is cold-filtered rather than pasteurized, so the dieval cooking ingredient to add piquancy in European wine-grape flavors are fresh and lively and remark- wine-country kitchens, especially before lemons became ably like wine made from the same grape varieties. widely available. It can also be used in salads, replacing Gewürztraminer, harvested from our Pond and vinegar with a more wine-friendly ingredient. Damface vineyards, has rose-like, floral aromas and fills the mouth with tropical flavors suggesting lychee and peach; Pinot Noir is a garnet colored Juice Samplers juice with flavors suggesting strawberry and rhu- 6 Bottle Sampler 12 Bottle Sampler barb. Both are harvested when the grapes have just 2 each Gewürztraminer 5 each Gewürztraminer become ripe; the juices are naturally sweet but the 3 each Pinot Noir 6 each Pinot Noir grape’s high acidity keeps the juice refreshing and 1 each Verjus 1 each Verjus clean. Verjus, green juice, is produced from unripe, $63.00 Save $9.00 $119.00 Save $25.00 Pennyroyal Farmstead Laychee Pennyroyal Farmstead Bollie’s Mollies Anderson Valley, Mendocino Anderson Valley, Mendocino Kidding time is pH 4.2 exciting, especially pH 4.4 with the arrival Moisture 59% of twins or triplets. Moisture on release 48.5% Price (6 oz) $8.95 Price (4.5 oz round) $9.95

Nallely carefully ladles curds into cheese molds. These Bollie’s Mollies will be much smaller after drying and aging. Every goat has a kid or two Ladled by hand

ennyroyal Farm is Navarro’s sister ranch in Boonville, ollie’s Mollies is based on a rustic lactic goat cheese called where we produce cheese from 120 pampered goats and Fumaillou, made on a small goat farm in the Poitou- P sheep. We are old-fashioned and believe we have a healthier BCharentes region, where Pennyroyal’s cheesemaker, Erika herd if we give our goats a maternity leave in January and Febru- Scharfen, first learned her art. Pasteurized goat milk is cultured ary, before they give birth in March. That means that our most with a mixture of lactose fermenting bacteria and inoculated with popular cheese, Pennyroyal’s fresh chèvre-style Laychee, won’t be the spores of a blue-grey mold called Penicillium album. The curds available much past New Year’s. So before the two month hiatus, are hand ladled from the vat directly into cheese moulds, one scoop share some of this soft, light cheese with your friends and family at a time. This traditional hand-ladling is called moulé à la louche over the holidays. Laychee is a fluffy, moist cheese with a lemony (molded with ladle) and even in France, is a dying art. It is what tang that is made from pasteurized goat’s milk. The cheesemaker gives this cheese its silky, dense texture. After 48 hours in moulds, adds only a smidgen of rennet, and it is the high acidity, as milk the cheeses are put on racks lined with cheesecloth and rotated in sugar slowly converts to lactic acid, which causes the milk to a drying room for three days. Finally they are put in a cool, high form a curd 24 hours after milking. The curds are poured into a moisture aging room where the Penicillium album spores change cheesecloth bag, from which the whey drains, for another twenty the surface from velvety white to pale blue and finally to light grey four hours and a bit of salt is added. For an easy hors d’oeuvre, when the cheese is fully ripe at four weeks. Lovely served with spread on small toast with a dab of fig compote and prosciutto; Sauvignon Blanc and Pinot Gris. Gold Medal winner at the 2013 serve with Navarro Gewürztraminer or Edelzwicker. International Cheese Competition in England. Pennyroyal Farmstead Boont Corners Pennyroyal Farmstead Boonter’s Blue Anderson Valley, Mendocino Anderson Valley, Mendocino pH 5.0 pH 4.9 Moisture 52% (2 Month) Moisture 52% Moisture 47% (4 Month Vintage) Price (7 oz) $13.00 Moisture 42% (6 Month Reserve) Price (2 Month) (6 oz) $9.50 Price (Vintage) (6 oz) $15.00 Price (Reserve) (6 oz) $16.88

Can’t decide which cheese to purchase? Buy all six for your- self or as a holiday gift with Penny- royal’s Farmstead Cheese Sampler. You’ll save 10%, plus free shipping, and be able to experiment with Farmstead Cheese an abundance of cheese and wine combinations. Sampler

$66.00 Delivered!* We pack these six cheeses with cold packs in insulated containers, and ship using one-day service. It Hard pressed for winter Vein of truth will arrive at your home or office fresh from the farm. Guaranteed! ennyroyal’s Boont Corners is inspired by the large wheels of oonter’s Blue is Pennyroyal’s *Northern California: FREE Shipping cheese, made in the mountains of France, as a means of pre- distinctive blue-veined cheese West of the Rockies: $12.99 Shipping East of the Rockies: $19.99 Shipping serving the nutrients of abundant summer milk for the lean P Bmade from raw goats’ milk. It winter season. We are able to produce Boont Corners from raw goat is dry, moderately flavored with a fudgy Cheese and wine must be shipped separately! and sheep milk because it is aged at least sixty days (and sometimes texture, similar to the Spanish cheese up to ten months) in compliance with national cheese safety regula- Cabrales. The curd is cut into ½ inch cubes and stirred Cheese must be tions. The curds are low in moisture and slightly acidic, which en- 90 minutes and then the whey is drained from the vat shipped separately hances their ability to age. Curds are cut and stirred for over an hour as the curds knit together. The curds are laboriously hand from wine. Please to encourage removal of the moisture and then they are scooped into milled before being hand packed in moulds. This milling provide an email large moulds for pressing to remove more whey. The young wheels technique produces small, more uniform curds that pack address so that we are submerged in brine for 11½ hours and transferred to pine shelves closer together, giving Boonter’s Blue a milder flavor with can let you or the in a cold, humid room to age. Wooden planks continue to pull mois- attractive delicate veining. We think it tastes best at sixty recipient know ture from the cheese, drying the rind into a mottled, protective layer. days, and our customers seem to agree, as it usually sells when the package Sold as Two Month, Vintage and Reserve, Boont Corners changes out upon release. Try it with Navarro’s Muscat, Cluster will arrive. from sweet and pliable, to a hard cheese for grating with hints of Select Late Harvest and swoon. Blue Ribbon winner at the salty caramel. Serve with Pinot Noir or Chardonnay. 2013 American Cheese Society Competition. Price List November 2013

NEW Releases November 2013 Price PRIOR Releases November 2013 Price

2009 Navarro Brut Blanc de Noir, Anderson Valley $29.00* 2010 Chardonnay Anderson Valley, Première Reserve $25.00 A sparkler produced from Pinot Noir grapes; it’s a bright and toasty holiday “Finesse-filled Chardonnay. Long and classy.”—Michael Apstein, wine writer treat after resting sur latte for over three years. Gold Medal winner. Best of Class.

2012 Chardonnay Table Wine North Coast Silver Medal winner $14.00* 2011 Chardonnay Mendocino (750 ml) $18.00 Mendocino (42%) and Sonoma (58%) grapes aged in French oak barrels marry attractive Fruit forward flavors of poached pears and Jonathan apples; whiffs of (375 ml) $10.50* apple/pear aromas with a lemony finish. Full Case Special $138.00 ($11.50/bottle)** vanilla, from fine French oak, soften a tart finish.Gold Medal winner.

2012 Gewürztraminer Estate Bottled (Dry) (750 ml) $19.50 2012 Sauvignon Blanc Cuvée 128 $18.00 Navarro and Gewürztraminer are almost synonymous; a smooth texture, (375 ml) $11.50 Fragrance of freshly mown hay with the morning’s dew; juicy flavors of orange and hints of lychee, rose-petal and our signature spicy dry finish. Gold Medal winner. lime make your mouth water for more. Gold Medal winner. Best of Class.

2012 Pinot Gris Anderson Valley $19.50 2012 Edelzwicker Anderson Valley (Semidry) $15.00 Fermented and aged in large oak casks; nutty, fruity flavors enhanced with an exceptionally A pretty peach of a wine that will make you reconsider only drinking dry; opulent texture and mouth feel. Gold Medal winner. Best of Class. whiffs of orange rind and mint, perfect for summer. Gold Medal winner.

2011 Pinot Noir Méthode à l’Ancienne (750 ml) $29.00 2011 Pinot Noir Anderson Valley $19.50 Aged in barrels from our best Burgundian coopers; a cool vintage (Unfiltered 750 ml) $31.00 “...a fragrant and appealing rose-petal fruitiness in the aroma, and the lighter weight of the is reflected in cinnamon-plum flavors, crisp acidity and modest alcohol. (375 ml) $16.00 wine is a joy with delicate meat dishes.”—VintageExperiences.com Gold Medal winner. Gold Medal winner. (Magnum) $59.00* 2010 Syrah Mendocino $27.00* 2011 Shiraz Mendocino $17.00 Wild thing: dark and dusky with earthy aromas of pine and mint; twenty percent Old vine Syrah with a 23% addition of Zinfandel; spicy with audacious fruit and zing, to relax a taut backbone. Silver Medal winner. and priced for a party. Silver Medal winner. Full Case Special $162.00 ($13.50/bottle)** 2011 Riesling Cluster Select Late Harvest (Very Sweet) (750 ml) $59.00 2011 Zinfandel Mendocino $19.50 “Extremely clean, luscious Riesling character and well-balanced, so it (375 ml) $29.00 Heritage grapes from three fine family farms; big juicy flavors with blackberry will age at least 3-5 more years.”—Dan Berger Gold Medal winner. intensity that can match any spicy meatball. Gold Medal winner. Best of Show. Wine of the Year.

2012 Riesling Late Harvest (Sweet) (750 ml) $39.00 2007 Riesling Cluster Select Late Harvest (Very Sweet) (750 ml) $59.00* Picked late when the berries were kissed with the “noble rot”; luscious (375 ml) $19.50 “...delicious ripe tangerine with notes of apricot and peach…pleasantly sweet (375 ml) $29.00 apricot-apple nectar flavors with a drizzle of honey. Gold Medal winner. Best of Class. and rather lengthy. This is a very special .”—KensWineGuide.com Gold Medal winner. Best of Show. 2011 Muscat Blanc Cluster Select Late Harvest (Very Sweet) (750 ml) $59.00 “This wine is truly a nectar of the gods, gorgeously smooth, balanced and (375 ml) $29.00 *LIMITED QUANTITIES ARE AVAILABLE. WILL SELL OUT IN THE NEXT FEW WEEKS. lingering….”—Santa Rosa Press Democrat Gold Medal winner. Best of Class. **UNTIL 12/31/13 OR WHENEVER SOLD OUT.

2013 Gewürztraminer Grape Juice (white) $12.00 2013 Pinot Noir Grape Juice (red) “…cold-stabilized like a dessert wine… $12.00 The resulting juices are enjoyed by both teetotalers and toddlers, with or without food.”—Novusvinum.com Deduct 5% for 1/2 case (6 bottle) orders, 10% for a full case, 15% for 2013 Verjus (green juice from Chardonnay) $12.00 Discounts 3 to 9 cases, 20% for 10 or more cases. Varieties of wine and juice may be mixed in any order. A piquant replacement for vinegar or lemon juice that doesn’t conflict with wine. No further discounts on specially priced samplers or full case specials.