Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Z. Alexander Brown Ravioli Lasagna Recipe Uncage Proprietary Red Blend 2015 The owl is a guardian of the vine, and myths say it • 1 pound ground beef is present when the spirit is set free. A powerful • 1 jar (28 ounces) spaghetti sauce symbol, the owl carries meaning on many levels for Zac Brown, a GRAMMY Award-winning artist • 1 package (25 ounces) frozen sausage or cheese ravioli whose creative spirit knows no boundaries. Inspired by homegrown values and a lifelong • 1-1/2 cups (6 ounces) shredded part-skim connection to the land, Zac’s passion for bringing mozzarella cheese music, food and people together ignited a natural gateway to wine – and a freedom to create. Bold and uncaged, Z. Alexander Brown unleashes a new palate-provoking wine rooted in the heart of California wine country. In 2014, California’s North Coast experienced its third straight year of outstanding quality. The winter months were recorded as some of the driest in recent years, but light rain showers in early spring provided a sturdy foundation for an In a large skillet, cook beef over medium heat until no ideal bud break and fruit set. Warm and rain-free, longer pink; drain. In a greased 2-1/2-qt. baking dish, the dry conditions throughout the rest of the layer a third of the spaghetti sauce, half of the ravioli growing season produced smaller berries than and beef, and 1/2 cup cheese; repeat layers. Top with usual, resulting in concentrated flavors, bright remaining sauce and cheese. aromatics and structured tannins for the 2014 Cover and bake at 400° for 40-45 minutes or until vintage. heated through. Yield: 6-8 servings. Dark garnet in the glass, commanding aromas of blueberry, caramel and toasted oak preview a bold, mouth-filling palate stacked with concentrated layers of blackberry, ripe plum, black cherry and milk chocolate. Robust and full-bodied with excellent weight in the mid-palate, this complex wine leaves a lasting impression with a smooth, round and full finish. The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN August 2017 August 2017 Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Emmolo Sauvignon Blanc 2015 Dijon-Crusted Fish Recipe • 3 tablespoons reduced-fat mayonnaise Inspired by the idea that less is more, this wine is more minerality-driven than fruit-driven. Not grassy or • 1 tablespoon lemon juice overly ripe, it offers up delicate fruit flavors with a crisp, • 2 teaspoons Dijon mustard bright minerality that calls to mind a first summer rain. Our grapes come from two family vineyards, and we • 1 teaspoon prepared horseradish harvest the fruit at just the right moment to achieve a • 2 tablespoons grated Parmesan cheese, divided balance of firm acidity and low alcohol. • 4 tilapia fillets (5 ounces each) The style and character of Emmolo starts in the • 1/4 cup dry bread crumbs vineyard. This vintage was sourced from two family • 2 teaspoons butter, melted vineyards—Emmolo Rutherford provides fresh citrus characteristics, while Emmolo Oak Knoll lends crisp minerality. The 2015 growing season was unusually warm in the late winter and early spring, resulting in Preheat oven to 425°. Mix first four ingredients an early bud break. Harvest – which ran from early to and 1 tablespoon cheese. Place tilapia on a baking late August—was one of the earliest on record, and sheet coated with cooking spray; spread evenly with despite a lower yield, fruit quality was high. The grapes mayonnaise mixture. were lightly pressed and then fermented in stainless steel tanks. The wine is aged primarily in stainless steel, Toss bread crumbs with melted butter and remaining with a smaller portion in older French oak barrels cheese; sprinkle over fillets. Bake until fish just begins to add depth and complexity while preserving the to flake easily with a fork, 12-15 minutes. Yield: 4 variety’s character. servings. With a pale gold hue, the 2015 vintage opens on the nose with the fresh, light scents of melon and white peach. A flintiness comes through on the palate—evoking the impression of a first summer rain—and an initial tartness carries throughout. Delicate flavors, along with the wine’s minerality, build toward a lingering finish, crisp and dry and calling you back for another refreshing sip. The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN August 2017 August 2017 Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Z. Alexander Brown Uncaged Stuffed Bacon Burgers Cabernet Sauvignon 2015 The owl is a guardian of the vine, and myths say it • 1-1/2 pound ground beef is present when the spirit is set free. A powerful • 1 envelope onion soup mix symbol, the owl carries meaning on many levels • 1/4 cup water for Zac Brown, a GRAMMY Award-winning artist whose creative spirit knows no boundaries. • 6 slices (1 ounce each) process American cheese Inspired by homegrown values and a lifelong • 6 strips of smoked Bacon connection to the land, Zac’s passion for bringing • 8 strips finely chopped, lightly cooked Bacon music, food and people together ignited a natural • 6 hamburger buns, toasted gateway to wine – and a freedom to create. Bold and uncaged, Z. Alexander Brown unleashes a new palate-provoking wine rooted in the heart of California wine country. Finely chop or pulse in a food processor 8 strips of bacon, In a skillet, cook the bacon until the fat is starting to If California winemakers were asked to describe the render and the bacon is still ; about 2/3 cooked to done. 2015 vintage in a few words, they would be “early, light and excellent.” A mild winter forced an early bud break, In a bowl, combine ground beef, soup mix, cooked bacon followed by a prolonged bloom and unusually cool and water. Shape into 12 thin patties. Place a cheese spring temperatures that produced smaller berries, slice on six patties. Cover each with another patty. Pinch fewer clusters and therefore, reduced yields compared edges to seal. Wrap a strip of bacon around each; fasten to the last three record-breaking vintages. After a with a wooden toothpick. hot, dry summer, a temperature spike in late August Grill, covered, over medium heat for 5-7 minutes on accelerated ripening and harvest to be a couple weeks each side or until a thermometer reads 160° and juices earlier than usual. All of these elements resulted in run clear. Discard toothpicks. Serve on buns. Yield: 6 high quality grapes statewide – balanced acidity levels, servings. intense aromatics and concentrated colors and flavors. Z. Alexander Brown Cabernet Sauvignon unfolds with rich aromas of black cherry, mocha and baking spice. Bold tannins frame a powerful mid-palate layered with mouth-filling flavors of black cherry and milk chocolate. Smooth and balanced, an elegant finesse defines the long and lingering finish. The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN August 2017 August 2017.