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Club Avant-Garde Newsletter Spring 2019 Dear Club Members

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Club Avant-Garde Newsletter Spring 2019 Dear Club Members estate winery broaden your palate.™ club avant-garde newsletter spring 2019 dear club members, A few months late, but happy 2019! I hope you had a chance to re-charge your batteries a bit at the end of the year, and have had some success holding on to your New Year’s resolutions until now (except if it was drinking less wine- wink, wink). Our team had a busy end to the year with Harvest starting later than usual and extending our time in the vineyard later into the end of the year, but everything is shaping up just perfectly. With just a little break at the Holidays, we’ve since been busy getting some of our 2019 releases ready to share with you! We have a few Club Exclusive treats including some brand-new wines! The 2016 Dolcetto is silky and fruit forward- the perfect pairing for your next Italian night. The Oso Loco, named for the wild bear who has been known to roam our Upper Ridge Vineyard, is our nod to the bold and rustic blends of Spain. We are also introducing a new Reserve White Burgundy- a small lot of hand selected barrels offering a creamier, more elegant version of its sassy little sister. Fun wines to explore with friends! We hope you are making plans to join us for our great Club events planned this year! Our complimentary Social Club get-togethers for Imagery & Benziger Club Members will continue in 2019. Our 2019 event calendar is out so you can mark the dates and plan to spend some time with us this year! Cheers to a year filled with great wine and friends! jamie benziger 2017 white burgundy reserve north coast Alc. 14.3 % T.A. .57 pH 3.49 159 cases label artist Carol Dalton | Benicia, CA tasting notes The nose has bright aromas of fresh citrus and green apple that jump out of the glass. This is the crème-de-la-crème of White Burgundy; only the best, hand-selected barrels, are used for this, Pinot Blanc based blend. Rich and complex, golden apple and starfruit flavors mingle with truffle and hazelnut. Integrated oak leaves a rich, creamy mouthfeel. blend 53% Pinot Blanc, 36% Chardonnay, and 11% Pinot Meunier cellaring recommendation Drink now or cellar for 1-3 years retail: $50 club:$40.00 2016 dolcetto russian river valley | sonoma county Alc. 14.4 % T.A. .56 pH 3.77 87 cases label artist Carlos Estevez | Miami, FL tasting notes This light-bodied Italian varietal was historically enjoyed as an everyday wine. Our fruit is derived from the cool climate of the Russian River Valley, influencing its lively acid and fresh black plum and berry flavors. Revel in its sweet entry, with black fruit flavors, that work in unison with integrated oak and structured tannins to form a silky, pleasing finish. cellaring recommendation Drink now or cellar for 4-6 years retail: $42 club:$33.60 2016 pallas estate cabernet sauvignon estate grown Alc. 14.9 % T.A. .57 pH 3.68 112 cases label artist Era & Don Farnsworth | Oakland, CA tasting notes This estate wine has layered elements of blackberry, dark plum and leather on the nose. It is Pallas’ soft, rich middle with silky, powerful structured tannins and a sweet earthy finish that will keep you coming back for more. cellaring recommendation Drink now or cellar for 8-10 years retail: $65 club:$52.00 2016 tannat upper ridge vineyard | pine mountain / cloverdale peak Alc. 14.8 % T.A. .57 pH 3.70 130 cases label artist Rick Dula | Denver, CO tasting notes Tannat is known for its high level of tannins (hence the name), and offers a winemaking challenge in trying to tame them. In this vintage enjoy flavors of dark plum, dried herb, and spice. The tannins are powerful, but balanced. This is a wine that will increase in complexity over time. cellaring recommendation Drink now or cellar for 7-10 years retail: $42 club:$33.60 2016 oso loco pine mountain / cloverdale peak Alc. 14.9 % T.A. .57 pH 3.76 164 cases label artist Bob Nugent | Healdsburg, CA tasting notes This inaugural vintage of the 2016 Oso Loco, named for the wild bear who roams the Upper Ridge Vineyard, is an homage to the bold and rustic wines of Spain. The solid base of Tempranillo lends rich, spicy tobacco flavors and robust tannins. blend 41% Tempranillo, 25% Malbec, 14% Grenache, 11% Tannat, and 9% Merlot cellaring recommendation Drink now or cellar for 6-8 years retail: $45 club:$36.00 2016 tusca brava sonoma county Alc. 14.9 % T.A. .58 pH 3.58 765 cases label artist Mark Eanes | Benicia, CA tasting notes In the 2016 vintage, our Tusca Brava has a foundation of Sangiovese with flavors of bright cherry, plum, and raspberry compote. Malbec adds lushness and depth while Cabernet Sauvignon adds structure, rich tannins, and color. Merlot provides the final touch, adding roundness to the wine. blend 48% Sangiovese, 25% Malbec, 17% Cabernet Sauvignon, and 10% Merlot cellaring recommendation Drink now or cellar for 8-10 years retail: $57 club:$45.60 Vintage Notes 2016: We had become accustomed to working with limited amounts of water due to the drought, but this year we worried about abundance - it was a wet winter. Despite early season warmth and rain challenges, once we hit ripening season we had great weather for the hanging fruit to reach full maturity and to achieve ideal flavors and balance. 2017: During winter and spring we had record-breaking rainfall - 75 inches. After the wet start the vines developed at rapid growth. We endured four heat waves before the berries fully changed color. We did not pull leaves around the fruit as we normally do, keeping the clusters shaded from the intense summer heat. The vintage finished late with overall fruit forward wines with nice acidity. All of our white varietals, and roughly 90% of our red varietals, had been harvested before the October fires. RE-ORDER BY 25% OFF 1-11 06.30.2019 30% OFF BOTTLES TO RECEIVE CASES Imagery Estate Winery 14335 Highway 12 | Glen Ellen, CA 95442 | www.imagerywinery.com | 800.989.8890 Printed on 100% recycled paper. EGGPLANT PARMESAN WITH RED WINE MARINARA servings: 2 | preparation time: 10mins | cook time: 45mins INGREDIENTS PREPARATION 1 eggplant • Pour a glass of 2016 Tusca Brava ½ C red wine • Preheat the oven to 375⁰F 2-4 Tbsp flour • Boil water for pasta 2 eggs beaten • Peel eggplant and slice into ½ inch planks or coins ½ C panko • Dredge eggplant in flour, then coat in egg wash and coat in the 3 garlic cloves panko 1 onion • Dice onion & garlic 2 Tbsp Italian seasoning DIRECTIONS ¼ C Mozzarella • Pan fry the eggplant planks or coins until golden brown then 2 Tbsp Parmesan cheese transfer them to a baking sheet 1 Tbsp brown sugar • Top eggplant with Mozzarella & Parmesan and bake in the oven 8 oz plain tomato sauce for 10 minutes 28 oz crushed tomatoes • Sauté diced onion on high heat until sweating for about 2 1 package of Fettuccine minutes • Add garlic to the pan with the onion and cook for 1 minute • Add 1/2 C of favorite red wine and reduce heat • Add brown sugar, Italian seasoning, plain tomato sauce and crushed tomatoes - bring to a boil • Let simmer for 15 minutes • Puree to desired smoothness in blender goes great with • Add pasta to boiling water let cook for instructed time on 2016 Tusca Brava package • Drain and plate pasta, adding eggplant on top and cover in RECIPE PROVIDED BY: sauce. JOSHUA KOSIN, DIRECT SALES ASSOCIATE • Refill wine glass and enjoy! BENZIGER FAMILY WINERY & IMAGERY ESTATE WINERY.
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