C V Shipment Notes M Spring 2016 D %B7FSP Our core philosophy is to “Grow what Estate 2015 Estate 2015 Estate 2013 belongs here, and be patient.” So we started by acknowledging that our Malvasia Bianca Sangiovese Rosato In 2000 we planted a portion of the hillside farm to vines. Having learned from our climate is very similar to that of the By most accounts, Malvasia Bianca is the Very few echo memories of summer Tuscan olive trees that good farming begins Mediterranean – not just in latitude, but oldest, continuously-farmed . quite like Rosé, with its bright color and also with our hot, dry growing season. Our The earliest records stem from the eastern uncomplicated flavors. But few actually with crops to fit your climate, we knew focus on olives and Italian grape varietals Mediterranean several thousand years ago, rise to greatness; a problem we feel has Sangiovese, a classic Italian grape, would be flows directly from that realization. where merchants shipped it to far-flung more to do with process than fruit. happy on our farm. 2013 is the 10th year we’ve harvested We don’t aspire to replicate (although ports across Greece and Italy. Eventually, We take a different path that is more time there are a number of us who do aspire to it was planted in those countries, where it is consuming, but results in a wine with a Sangiovese, and the wine improves every be Italian!), but rather to start with what still grown today. complexity and finish seldom found in this year the vines grow older. their farmers have learned working with This old traditional made it a perfect fit for category. Nature over centuries and even millennia. our farm. Hawk Mountain Then we adapt to the conditions on (and Hawk Mountain Vineyard Situated on a northeast-facing slope, our 3 under and above) the ground. We strive to Valladares Vineyard acres of Sangiovese along with 3 acres of do as little as possible, both in the field and It starts when we hand a small Adjacent to our and tasting room, amount of whole clusters of Sangiovese Sagrantino lie in the southern area of the in the cellar, in order to celebrate the Dry Creek Valley AVA. flavors of the fruit and the place and the the Valladares Vineyard was planted in two weeks before full ripeness. This retains year. What we mainly add is patience. 2008 and named after Juan Valladares – freshness and acidity, giving the Rosato its We named it “Hawk Mountain” after the DaVero’s Farm Manger extraordinaire. He crisp personality. town – Montefalco – in Umbria, Italy, It’s very much an old-world approach, but where Sagrantino is king. we think the results speak for themselves in raised his family on our home farm and We then immediately press the to each bottle in this shipment. knows every secret and corner of our land. achieve a pink color and spontaneously The soil is predominately heavy clay, which This vineyard is an homage to his over 30 ferment in neutral barrels. This keeps is ideal for our zero-rain growing season as Racolta Luna years of dedication and work at DaVero. the fermentation cool, retaining more it is nutrient-dense and retains moisture two 2015 Malvasia Bianca $40 flavor and enhancing texture. through the dry summer months. two 2015 Sangiovese Rosato $38 When To Open Then we wait… After 6 months of aging in three 2013 Sangiovese $75 With only 7 rows – under ¼ acre – barrel, on sediments, we have our amazing When To Open three 2014 Dolcetto $38 Malvasia Bianca is one of our smallest Rosato. Our reward is a spectacular nose, one 2015 Estate Extra Virgin $32 Our Sangiovese typically benefits from productions. Exceptionally built for food, roundness to complement fatty foods, extended bottle aging. However, the 2013 one True Balsamic $25 this wine offers acidity, strong floral acidity to cleanse the palate, great diversity is expressive early, showing black Fontadore & Mezza Luna aromatics, and a touch of tannin, making it of fruit and savory flavors, culminating in a cherry aroma, an earthy core, and a lot of long and lasting finish. one 2015 Sangiovese Rosato $38 beautiful in its youth, but excellent for violets and rose. aging. two 2013 Sangiovese $75 Undoubtedly this wine will benefit from If you care for this wine, it will take care of When To Open one 2014 Dolcetto $38 cellaring, but it’s a unique vintage that you, as it has countless farmers and wine Most of our wines respond well to aging. one 2015 Estate Extra Virgin $32 provides the option to open at will or hold lovers over the last 5,000+ years. However, Rosato is the exception. We one True Balsamic $25 off to allow flavors to emerge that only hope you enjoy it in the months ahead, but Open now through 2022. time can provide. at the latest by Spring 2017. Serve chilled. (prices are before your Club discount) 88 cases produced 264 cases produced 105 cases produced

DaVero Farms & Winery • 766 Westside Rd, Healdsburg, CA 95448 • (707) 431-8000 • www.DaVero.com

C V Shipment Notes M Spring 2016 D %B7FSP 2014 Dolcetto 2015 Estate 15 Year Aged

Native to Italy’s northern province of Extra Virgin Olive Oil True Balsamic Vinegar , Dolcetto is typically made in one A common misconception about balsamic It began over 20 years ago, when we of two ways: either grown for volume and vinegar is that it is the results of over brought the first olive trees imported to the oxidized wine. quickly fermented to capture a lighter, US since the 1800’s to our farm in Rather, true balsamic is made from white floral style, or fermented longer on the Sonoma’s Dry Creek Valley from an 800 grape juice cooked down, then aged - skins to fully extract flavor and body, then year old olive grove outside the Tuscan city style in a flight of different fruitwood aged in barrels before bottling of Lucca. This second, longer approach is how we barrels. When aged beyond 25 years it can be very thick – almost like a syrup – and make our Dolcetto, and what emerges is Olive Ridge Ranch not a simple wine, but something much bursting with flavor. richer that speaks to Dolcetto’s quality We interplanted the four classic Tuscan Grocery store “balsamic”, by contrast, is when properly cared for. olive varieties – Leccino, Maurino, often just vinegar with caramel Frantoio, and Pendolino – throughout our added. Herrick Family Vineyard groves to create a field blend. We import ours from a crazy producer in The trees are right at home here, where the Modena, Italy; by law the sole place where The Herrick family has farmed for a long climate is so similar to Tuscany, and have “aceto balsamico tradizionale” may be time around Healdsburg. Greg’s father grown beautifully. Each year they reward made. The barrel flights from which ours is focused on growing plums, but gradually us with an olive oil that routinely ranks drawn are a minimum of 15 years old. transitioned to grapes. When Greg took among the best in the world. Expensive? Yes. But truly worth it! over, vines became the new focus. The olives are all hand picked and pressed Among the rows of his other varieties, the same day to preserve their green color In The Kitchen, At The Table Greg decided to plant a small experimental and spicy qualities. plot of Dolcetto, less than 1/2 acre. We Balsamic added at the end of cooking adds are honored to have it all. a splash of brightness. A little added as part In The Kitchen, At The Table of a braising liquid will give your dishes a When To Open As a finishing oil, one should not cook with deep, rich, slightly sweet flavor. the Extra Virgin, but instead use it to It’s lovely in grilling marinades for meats, After spending 12 months in barrel then 6 complement a dish after it’s been sautéed, tofu and dense vegetables such as months in bottle, the 2014 Dolcetto is baked, or otherwise heated. portabella mushrooms, peppers, and ready. So do as the Italians do: drizzle it over asparagus. This Dolcetto is versatile for meat-lovers soups, mixed greens, roasted vegetables, or For a grown-up fizzy drink add a few drops and vegetarians alike. Our recent pairing of grilled meat – the classic is grilled ribeye with fresh sliced strawberries to soda water. mushroom flatbreads finished with extra with shaved Parmesan – and marvel in how A dash or 2 in your favorite bourbon or rye virgin olive oil was a wonderful companion this amazing oil enhances an already based cocktail is fun too- sass up that Old to this friendly food wine. delicious meal. Fashioned! Enjoy anytime through 2022. For creative recipes and cooking ideas 190 cases produced check out: davero.com/recipes

DaVero Farms & Winery • 766 Westside Rd, Healdsburg, CA 95448 • (707) 431-8000 • www.DaVero.com