WINE CLUB NEWSLETTER | DECEMBER 2012

‘TIS THE SEASON for holiday traditions, special memories, joy and good cheer. At Girard, we believe the wine makes the meal, so have something for everyone at the holiday table! We’ve paired our Wine Club releases with seasonal dishes to suit every palate. All of us at Girard wish you a joyful holiday season and a Happy New Year! Thank you for your continued support. Cheers! –The Girard Club Team

FEATURED RECIPE: Preparation: Salt & Herb-Crusted Prime Rib with 1. With a small, sharp knife, make small slits all over meat and Fresh Horseradish Sauce insert a piece of garlic in each. 2. In a small bowl, combine oil, rosemary, thyme, and cracked pepper. Rub mixture all over beef; wrap meat airtight in plastic wrap and chill overnight. 3. Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast fat side up, in a roasting pan. In a small bowl, mix salt with 2 tablespoons cold water to moisten. Press mixture over entire surface of meat. 4. Roast for 25 minutes, and then lower oven temperature to 350°. Continue roasting until a thermometer inserted into thickest part reads 125° for rare (or 130° for medium-rare), 1½ to 2 hours longer. Let it rest in a warm place 30-40 minutes. 5. Scrape as much salt off roast as you can. If it is tied, cut twine Ingredients: holding meat and bones. Transfer roast to a cutting board, cut meat into 1/3-to1/2-inch thick slices, and arrange on platter. • 1 four-rib roast (about 8 lbs.), fat trimmed to ¼ inch Cut between bones, if you have them, and add to platter. or 1 tied bonded beef cross-rib roast (4-6 lbs.) • 8 garlic cloves, slivered lengthwise 6. Serve with fresh horseradish sauce (see below) and a glass of • ½ cup extra-virgin olive oil Girard Cabernet Sauvignon. • ¼ cup chopped fresh rosemary Fresh Horseradish Sauce • ¼ cup chopped fresh thyme • 3 tbsp. cracked black peppercorns Peel ¼ lb. fresh horseradish root with a vegetable peeler. Grate • 1 cup coarse sea salt fi nely or fi nely chop in a food processor. In a small bowl, mix • ¼ lb fresh horseradish root horseradish with 2 tablespoons white wine vinegar. In another • 2 tbsp. white wine vinegar bowl, whisk 1½ cups crème fraiche or sour cream until slightly • 1 ½ cup crème fraiche or sour cream thickened. Stir in horseradish mixture or prepared horseradish, • 3 tbs. chopped fl at-leaf parsley 3 tbs. chopped fl at-leaf parsley, and salt and freshly ground black • Salt and black pepper pepper to taste.

6795 WASHINGTON STREET YOUNTVILLE, CA 94599 | 707.921.2898 | www.girardwinery.com MIXED, RED & WHITE PREFERENCE

2011 RUSSIAN RIVER VALLEY CHARDONNAY Rich and food friendly; a great wine to have on hand for guests. Aromatics of toasted hazelnut, lemon curd, and honey. Flavors of melon and bright tangerine linger on a well-balanced palate fi nishing with lively acidity and stone fruit. Winemaking: A wet winter and spring delayed bloom and hindered fruit set; resulting in shatter in some regions, which decreased the overall crop load. A generally cool summer prolonged the growing season with harvest starting unusually late in most areas. Early autumn rain prompted us to selectively pick earlier in some vineyards. The Russian River Valley harvest showcased the bright acidity we have come to appreciate from this region. Recommended Food Pairing: Perfectly paired with braised chicken thighs with parsnips or butternut squash soup. Composition: 100% Chardonnay Appellation: Russian River Valley Alcohol: 13.9% pH: 3.47 TA: 0.69 g/100ml Retail Value: $27.00 Club Price: $21.60

2010 ARTISTRY Aromas of blackberry jam and vanilla bean interlace with toasted spice. Flavors of chocolate covered cherries and sweet tobacco meld nicely with mocha and boysenberry. The tannins are already revealing a well-balanced texture and will develop even further with age, combining with notes of leather and toasty oak to round out a long fi nish. Winemaking: The 2010 vintage as a whole was a cooler and longer vintage than previous years. This produced less overall tonnage, which helped to concentrate fl avors. Sourcing Cabernet from various regions of Napa allowed us to balance fl avor components in our Cabernet lots, providing a broad palate of characteristics to blend. Our Merlot vineyards exhibited herbs and bright cherry, while the Malbec vineyards created a juicy mid-palate. Cab Franc from Pope Valley received lots of “hang time” and developed a concentrated fruit character with pretty aromatics. Recommended Food Pairing: A medium-body and forward fruit makes this wine ready for food. Enjoy with a roast leg of lamb or chateaubriand. Composition: 58% Cabernet Sauvignon, 17% Merlot, 11% Cabernet Franc, 8% Malbec, 6% Petite Verdot Appellation: Napa Valley Alcohol: 15.1% pH: 3.55 TA: 0.625g/100ml Retail Value: $45.00 Club Price: $36.00

2010 NAPA VALLEY CABERNET SAUVIGNON Ripe Bing cherry, tobacco, and Marion berry intertwine with baking spice on the nose. Flavors of rich dark fruit swirl with notes of pomegranate and mocha. The fi nish is long with hints of graham cracker and plum skin notes complimenting fi rm, yet well-integrated tannins. Winemaking: Sourcing Cabernet from various regions of Napa allowed us to balance fl avor components in our Cabernet lots, providing a broad palate of characteristics to blend. Recommended Food Pairing: Guinness-marinated bison steak sandwiches or prime rib. Composition: 83% Cabernet Sauvignon, 14% Merlot, 2% Cabernet Franc, .5% Malbec and .5% Petite Verdot Appellation: Napa County Alcohol: 14.5% pH: 3.6 TA: 0.68g/100ml Retail Value: $35.00 Club Price: $28.00

2009 NAPA VALLEY CABERNET SAUVIGNON A well-rounded and approachable Cabernet Sauvignon. Soft undertones of toasted hazelnuts and plush tannins are layered with notes of freshly-brewed coff ee, vanilla bean and dark fruit. A hint of sweet mint on the fi nish leaves you anticipating the next sip. Winemaking: Our 2009 Cabernet Sauvignon was sourced from vineyards across Napa County. The fruit matured on the vines perfectly with warm, sunny days and cool nights. From the moment the fruit was harvested, the fruit immediately exhibited well-balanced character. We aged the wine in 100% French oak with 35% new French oak infl uences. Recommended Food Pairing: Perfect for pairing alongside a fi let or hearty chili. Composition: 83% Cabernet Sauvignon, 10% Merlot, 3% Cabernet Franc, 3% Petite Verdot, 1% Malbec Appellation: Napa County Alcohol:14.5% pH: 3.43 TA: 1.08g/100ml Retail Value: $28.00 Club Price: $22.40

6795 WASHINGTON STREET YOUNTVILLE, CA 94599 | 707.921.2898 | www.girardwinery.com