PREMIER CLUB June 2014

SUMMER HAS ARRIVED – vines are lush with maturing grapes, For your next wine tasting experience, why not enjoy the best of both and wine tasting season is in full swing. Our tasting room is lively with Napa and Sonoma? We encourage you to explore our sister wineries visitors from near and far, and our winemaking team is busy preparing throughout both valleys, and taste the each winery is known new and club-exclusive wines for upcoming allocations. for. Your Cosentino membership entitles you to complimentary tasting If your travels bring you to Napa Valley this summer, we invite you to for 4 at six locations, as well as discounts at a variety of local hotels join us for a flight at our tasting bar while we continue renovations on and lodges. Click here to view your Wine Tasting Passport and don't the exterior of the winery. Our new patio will be ready to enjoy next hesitate to contact us with any questions. We look forward to your month, and we can’t wait to host you in the outdoor space, which will next visit! include a fireplace and seated tasting area. Cheers! ~ Club Cosentino

Featured Recipe Pairings Try these summer-inspired recipes with the new releases included in your June allocation.

ROSEMARY CHICKEN GRILLED UNDER A BRICK SPICY-SAUSAGE KABOBS + 2012 CARNEROS + 2012 ALEXANDER VALLEY CARIGNANE or 2010 OAKVILLE Grilling under a brick is a traditional Tuscan method – it makes Carignane expresses bright acidity and firm tannins, while the the skin crisp, while cooking quickly and evenly. Serve this Oakville Cabernet offers a rich fruit profile with a spicy edge. succulent chicken with our full-flavored Carneros Chardonnay These reds pair beautifully with this easy, no-mess kabob. and a side of grilled artichokes and crusty garlic bread.

Ingredients Ingredients – 2 chickens (3 lbs.), butterflied – ¼ cup fresh lemon juice – 8 spicy Italian sausages, – 16 cremini mushrooms – 6 cloves garlic, finely chopped – Salt and ground black pepper sliced 1” thick – 1 head garlic, cloves peeled – 2 Tbsp chopped fresh rosemary – 2 bell peppers (red, yellow, or – 3 Tbsp olive oil – 1 cup olive oil green), quartered and chopped – Salt and ground black pepper in half Preparation – 1 sweet onion, quartered and Whisk together the olive oil, lemon juice, rosemary, garlic, and some chopped in half salt in a large baking dish. Add the chickens and turn to coat. Cover and marinate in a refrigerator for a minimum of 1-2 hours. (Tip: marinate Preparation overnight to season all the way through.) Thread eight skewers by alternating the sausage, bell peppers, onion, garlic cloves, and mushrooms. If using wooden skewers, soak them Preheat a grill to medium heat. Wrap 4 bricks with foil. Season the in water prior to use. Brush the kabobs with olive oil and season with chickens liberally with salt and pepper before placing on the grill, skin- salt and pepper. side down. Grill for 8-10 minutes, while pressed under 2 bricks, until browned. Flip over, and continue cooking for about 10-15 minutes, until Grill on medium heat while turning occasionally, until slightly charred, cooked through and juices run clear when a thigh is pierced. Let rest for about 10-15 minutes. Serve immediately with ricotta-stuffed summer 10 minutes, then carve and serve with a side of lemon wedges and capers. squash or garlic mashed potatoes.

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2012 Chardonnay, Carneros

New Release Opulent aromatics of ripe peach, pear, and baking spice with matching flavors are layered over delicate undertones of baked bread. Rich texture and subtle oak balance the bright acidity and minerality on the finish.

WINEMAKING The Carneros region is renowned for producing outstanding Chardonnay due to the cool climate and a wide range of soil types. The 2012 surprised us two weeks earlier than previous years, resulting in an early budbreak and a constant fertile bloom. The fruit experienced warm days and cool nights which led to even ripeness within the fruit development and tannin maturity.

FOOD PAIRING Cheese: triple crème brie, medium-sharp cheddar, Camembert Seafood and poultry: poached salmon with caper-butter sauce, lobster risotto, roasted rosemary chicken Pasta: rich cream-based sauces, pesto

COMPOSITION 100% Chardonnay RETAIL: $30 CLUB RE-ORDER PRICE: $24

2012 Carignane, Alexander Valley

New Release Tart cherry, rhubarb, and fragrant leather is prominent on the nose. Bright acidity is enriched with cracked pepper and dark, smoky fruit on the palate. Firm tannins and lingering notes of anise make this an ideal wine to accompany savory dishes.

WINEMAKING Warm days and cool nights in the Alexander Valley resulted in a bountiful crop with balanced fruit flavor. The Alexander Valley AVA acts as a gateway to neighboring Napa to the east and Mendocino to the north. It is an expansive appellation, with pockets of distinct microclimates. This limited production wine was aged 18 months in French oak, with only 300 cases produced.

FOOD PAIRING Cheese: aged firm cheeses, Limburger, Roquefort Meat and poultry: spicy sausage and bell pepper kabobs, marinated hangar steak, orange-glazed chicken Pasta: lasagna with sausage ragù, fettuccine Bolognese

COMPOSITION 99% Carignane, 1% RETAIL: $40 CLUB RE-ORDER PRICE: $32