A P P E L L AT I O N S O C I E T Y \ CO L L E C TO R S C LU B

S E P T E M B E R 2 0 1 4

G R E E T I N G S , C L U B M E M B E R S

A NEW BEGINNING IN THE VINEYARD

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IF YOU VISITED THE WINERY IN MID-JUNE, YOU MAY HAVE

NOTICED A PORTION OF OUR VINEYARD WAS PULLED.

UNFORTUNATELY, OUR MALBEC VINES SUCCUMBED TO A

DISEASE KNOWN AS RED BLOTCH. WE’VE REPLANTED WITH

NEW ROOTSTOCK AND EXPECT TO HARVEST MALBEC GRAPES

IN ABOUT THREE YEARS. IN THE MEANTIME, WE ARE ALSO

EXPERIMENTING WITH MALBEC IN OUR CARNEROS VINEYARDS,

SO STAY TUNED FOR MORE ON THIS DELICIOUS VARIETAL!

A big part of my job as winemaker involves seeing into the future. At harvest, as I walk our vineyards tasting grapes and determining when to pick, I’m already thinking about how the wine will taste and what I will do to guide the fruit to the style and flavor I would like to achieve. Likewise, through all the stages of

winemaking -- fermentation, pressing, barreling, blending, racking, bottling -- I always have that finished bottle of wine in my mind’s eye, using prior years of experience to guide my decision making along the way.

The wines in this shipment – our Fortis Cabernet Sauvignon, Carneros Merlot and Charmstone Red Wine – are the wines I envisioned when I sampled all those grapes in the fall of 2011. Three years later, these distinct and delicious reds are ready to stand on their own, to be enjoyed and savored.

Salut!

Michael Beaulac Winemaker, General Manager

W I N E M A K I N G & C E L L A R U P D A T E

V I N E Y A R D U P D A T E

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I knew we were in for an early harvest when I saw some of our Cabernet Sauvignon start to go through veraison (when the grapes start to soften and turn color) on the 4th of July. Talk about fireworks. I hadn’t seen red grapes turn in early July for 10 years! But as far as I’m concerned the earlier we can harvest the better. It means we avoid the rains that often come in late October. And our vines look really well-balanced this year; I think we’re in for another great vintage!

Gustavo Aviña, Vineyard Manager

For all the talk about drought this year in California, in Napa Valley there was a silver lining. Though it didn’t rain nearly as much as we’d like this past winter, the vines got a few good soaks in spring, just as the shoots were starting to push out. This meant there was moisture in the ground as the vines started their major growth period, allowing them to develop nice, full canopies.

As always at harvest time, we’re racing up and down the valley picking fruit as it ripens and processing it in the winery as quickly as it comes in. We started with Chenin Blanc in August and moved quickly into our

estate Chardonnay. Right now we’re picking Cabernet Sauvignon, followed by Chardonnay and Merlot from our Carneros Vineyards in South Napa, then finishing up with our mountain Cabernet Sauvignon. As Gustavo said, it looks like another beautiful vintage in Napa Valley; our fingers are crossed that our good weather holds!

Michael Beaulac, Winemaker, General Manager

A P P E L L A T I O N S O C I E T Y W I N E S E L E C T I O N S

M E T I C U L O U S C R A F T S M A N S H I P • C O N T I N U I T Y • C L A S S I C B A L A N C E

THE MILD 2011 VINTAGE ALLOWED FOR A LONGER HANG TIME RESULTING IN EVENLY RIPE, COMPLEX FLAVORS

IN THE BERRIES. THE FRUIT FOR THESE WINES WAS HARVESTED AT AN OPTIMAL LEVEL OF RIPENESS

IN MID-OCTOBER. FOR YOUNG WINES, WE SUGGEST DECANTING FOR SEVERAL HOURS BEFORE ENJOYING.

2011 FORTIS Cabernet Sauvignon, Napa Valley$175 Member Price: $140 Alluring aromas of ripe black cherry, dark blackberry and black plum lead into touches of vanilla sugar, toasty oak and baking spice. The palate is opulent and impeccably-structured, framed by plush tannins and opening with lush cherry, blackberry pie and cassis fruits that fade into impressions of creamy caramel, fine cocoa and freshly-roasted espresso bean that persist through the enduring finish. Evenly ripened and complex berries produced a wine that will pair with a robust meal such as this month’s featured NY steak recipe. VARIETAL: 91% Cabernet Sauvignon, 4% Petit Verdot, 3% Malbec, 2% Cabernet Franc APPELLATION: Napa Valley ALCOHOL: 14.3% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: Up to 15 years

2011 Charmstone Red Wine, Napa Valley$48 Member Price: $38.40A vibrant bouquet of lush berry fruits; ripe raspberry, juicy boysenberry and crushed blackberry rise from the glass, joined by whispers of dried violet, red licorice and vanilla bean. The palate is supple and bright, leading with sweet red plum, black cherry and raspberry jam and following with hints of toasted marshmallow, lavender soda and ground clove that echo throughout the velvety finish. Pair with one of our favorites – a swiss cheeseburger with roasted mushrooms.VARIETAL: 81% Cabernet Sauvignon, 18% Merlot, 1% Tannat APPELLATION:

Napa Valley ALCOHOL: 14.1% BARRELS: 60% new French oak, 18 months AGING POTENTIAL: 7 years

2011 Carneros Merlot, Napa Valley$45 Member Price: $36This wine exudes an elegant array of aromas, from bright red cherry and mountain blueberry fruits to black olive, cola and sage. The palate is equally pleasing and round, opening with a rush of red berries, Luxardo cherry and red plum that smoothly give way to touches of subtle sage, coffee bean and briar that continue through the meandering finish, supported by soft and supple tannins and vibrant acidity. Pair with a savory dish such as crispy roast duck. VARIETAL: 95% Merlot, 5% Cabernet Sauvignon APPELLATION: Napa Valley ALCOHOL: 13.5% BARRELS: 30% new French oak, 18 months AGING POTENTIAL: 5 years

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C O L L E C T O R S C L U B W I N E S E L E C T I O N S

2007 Howell Mountain Cabernet Sauvignon, Napa Valley$110 Member Price: $88.00Elegant and effusive aromas of dark blackberry, dried cranberry and candied red cherry fruits give way to hints of black olive, fresh peppercorn and dried violets. Rich and opulent, flavors of supple black plum, ripe black cherry and brambly blackberry fruit with whispers of dried tobacco leaf and subtle sage endure throughout the finish. Supported by a framework of rounded, velvety tannins and vibrant acidity, pair with braised beef shortribs with parsnip puree.VARIETAL: 92% Cabernet Sauvignon, 4% Malbec, 2% Merlot, 2% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 14.7% BARRELS: 40% new French oak, 14 months AGING POTENTIAL: Enjoy now

2006 Oakville Cabernet Sauvignon, Napa Valley$109 Member Price: $87.20 Deep garnet in color, this wine has a delightful bouquet with notes of raspberry jam, black cherry pie and baked plum fruits that dance among hints of dried lavender, black licorice and ground clove. The entry is silky and full, teeming with black cherry and blueberry fruit and enhanced by touches of sweet vanilla, graham cracker and fine cocoa that linger through the lengthy finish. Pair with a hearty oxtail soup.VARIETAL: 86% Cabernet Sauvignon, 7% Merlot, 6% Malbec, 1% Petit Verdot APPELLATION: Napa Valley ALCOHOL: 13.9% BARRELS: 45% new French oak, 12 months AGING POTENTIAL: Enjoy now

2007 Oakville Cabernet Sauvignon, Napa Valley$98 Member Price: $78.40 An alluring array of aromas that lead with blackberry pie, red currant and black cherry fruits, following with hints of espresso bean, fine cocoa and sweet basil. The palate is well-rounded, entering with a rush of rich blackberry, cassis and blueberry preserves that fade into nuances of bay leaf, chocolate cookie and espresso bean, lasting long through the lengthy finish. An opulent wine supported by bright acidity and plush tannins, pair with a grilled pork chop with broccolini.VARIETAL: 91% Cabernet Sauvignon, 5% Merlot , 4% Malbec APPELLATION:

Napa Valley ALCOHOL: 13.9% BARRELS: 40% new French oak, 13 months AGING POTENTIAL: Enjoy now

IN ADDITION TO 3 PRE-RELEASE WINES, COLLECTORS CLUB MEMBERS RECEIVE 3 LIBRARY WINES. BEFORE

SERVING, PLEASE ALLOW THE BOTTLE TO REST UPRIGHT FOR A MINIMUM OF 48 HOURS FOR ANY SEDIMENT TO

SETTLE. AS OLDER CORKS MAY BE BRITTLE, USING AN AH-SO OR TWO-PRONGED PULL IS SUGGESTED.

M E T I C U L O U S C R A F T S M A N S H I P • C O N T I N U I T Y • C L A S S I C B A L A N C E

Summer Events Highlights

RMembers enjoy premier pricing when making reservations for

Pine Ridge Vineyards events! Join us for one or more of these unique and fun winery happenings such as Sunset & Vines, a dining experience

in our Stags Leap District vineyard.

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New Faces & Trading Places

RJohn Burke, Wine Club Assistant

If John looks familiar, it’s probably because you have met him during your visit to our Tasting Room. Joining the Wine Club Department as the Wine Club Assistant, John looks forward to working exclusively with our finest ambassadors. From Colorado, John’s passions are snowboarding and mountain activities such as camping, hiking and fishing. In his spare time he is usually enjoying food and wine, reading history books on wine, Pre-Imperial China, WWI, WWII, and the Cold War Era, and hanging out with his boxer Newman. (Go Denver Broncos!)

Jason Ledbetter, Winemaker, Double Canyon

After 4 ½ years with Pine Ridge, our Assistant Winemaker Jason Ledbetter has moved on to become Winemaker at our sister winery in Washington State, Double Canyon. Reflecting on his time at Pine Ridge, Jason had this to say: “Much of my success at Pine Ridge was a direct reflection of Michael Beaulac’s ability to foster a true team environment, from the vineyard to the cellar. Three crucial lessons that I’ll take with me to Washington: 1) Tailor your winemaking to each vintage and always have a vision of your ideal wine; 2) Wine is first and foremost a reflection of the vineyard site and the vintage; 3) Be your own toughest critic.

Michael Conversano, Assistant Winemaker

We are thrilled to welcome Michael (Mike) Conversano as Assistant Winemaker. A second career for Mike, who spent seven years as a chef in high end restaurants in Atlanta, London and San Francisco, he discovered his true calling and graduated from UC Davis where he received his Masters in Viticulture and Enology. Mike is particularly excited about joining Pine Ridge. “I get to work with some of the finest vineyards in the valley alongside one of its most respected winemakers, Michael Beaulac.”

M E T I C U L O U S C R A F T S M A N S H I P • C O N T I N U I T Y • C L A S S I C B A L A N C E

Commonly used with red wines, pumping over is when grape juice or must (grape skins and seeds) is drawn off the bottom of a tank and pumped – or sprayed – over the “cap”, a layer of grape skins which typically forms at the top of the tank during fermentation. Often likened to stirring a big pot of stew that’s been simmering on the stove, pumping over re-distributes the grape solids and juice, extracting color, tannin and flavor from the grapes. It also introduces oxygen into the tank, which yeast needs in order to continue the process of turning sugar into alcohol and CO2. In addition, pumping over plays a crucial role in controlling the temperature of the juice in the tanks.

“Red fermentations tend to be fairly warm, but you don’t want them so warm that the yeast

can’t do their job,” says Winemaker Michael Beaulac. “Pumping over cools the tank slightly and really helps to pull phenolic compounds out of the skins.”

There are as many philosophies about pumping over as there are winemakers, and that may be one of the reasons why winemakers who are given the same grapes from the same vineyard often make such different wines. Deciding when to pump over, how often, how long, and how fast or gentle – and then fine tuning that for each stage of fermentation – is part of the complexity of winemaking. Michael and his team use our lab to check phenolic data on fermenting wines constantly during this period, and are always adjusting each tank’s pump over regime accordingly.

Other than the growing season, some people

say that the first two to three weeks of a wine’s

life are the most important, and that how

the grapes and juice are handled in those early

days largely determine how a wine will

turn out. There are so many things happening

in those first few weeks – harvest, crush,

fermentation, pressing – but one of the key

activities that doesn’t get talked about much

outside of winemaking circles is what’s known

as pumping over.

More Color, More FlavorThe Beauty of the Pump Over

Grape ‘must’ is drawn off the tank bottom, aerating the wine before pumping over the cap.

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Recently Pine Ridge acquired a new bit of equipment that makes pumping over much simpler, while also taking quality up a notch or two. Using special software, we can control the timing and frequency of pump overs remotely, using our computers or iPads.

“I can be sitting in bed at night and check the fermentation data on my iPad,” says Michael. “If I want, I can schedule a pump over for the middle of the night; no one has to be there physically to get it started, and I can come in the next morning with the pump over complete.”

Deciding when to pump over, how often, how long, and how fast or gentle -- and then fine tuning that for each stage of fermentation -- is part of the complexity of winemaking.

Luminary is the first American wine to cross state lines and blend fruit from four carefully curated iconic properties in four renowned appellations. Luminary represents a unique collaboration effort of four seasoned winemakers bound by a unifying passion for excellence, each commanding distinctly different winemaking techniques and diverse experience.

Elegantly structured with soft, round tannins, this wine boasts vibrant impressions of cherries and berries as well as fragrant spice notes of cinnamon, smoke and toast. Deep, rich layers of fruit, sweet cream, cocoa and spice expand on a palate, which is beautifully concentrated but balanced by bright acid and subtle wood nuances.

BLEND: 55% Cabernet Sauvignon; Pine Ridge Vineyards, Napa, CA, Michael Beaulac, Winemaker 19% Syrah; Double Canyon, Horse Heaven Hills, WA, Jason Ledbetter, Winemaker 8% Syrah; Chamisal Vineyards, Edna Valley, CA, Fintan du Fresne, Winemaker 16% Zinfandel; Seghesio Family Vineyards, Alexander Valley, CA, Ted Seghesio, Winemaker 2% Merlot; Pine Ridge Vineyards, Napa, CA

PRICE: $45 Member Price: $36 APPELLATION: American ALCOHOL: 14.7% BARRELS: 42% new French oak, 18 months

introducing2012 luminary red blend • american

A unique wine born from estate vineyards in renowned American wine appellations

M E T I C U L O U S C R A F T S M A N S H I P • C O N T I N U I T Y • C L A S S I C B A L A N C E

Red Wine Marinated New York Steaks with Blue Cheese Butter & Brandied Shitake Mushrooms

DIRECTIONS

PREPARE STEAKS: Combine the marinade ingredients and whisk together. Place steaks in a large Ziploc bag and pour in marinade. Gently shake to distribute marinade and refrigerate for at least 4 hours and no longer than 24 hours, redistributing marinade several times during refrigeration.

PREPARE BLUE CHEESE BUTTER: In a saucepan over medium heat, sweat shallots in olive oil until soft and translucent. Set aside to cool. Combine blue cheese and butter in food processor and blend until smooth. Remove from processor and place in a bowl. Fold in shallots and fresh herbs.

GRILL STEAKS: Remove the steaks from the refrigerator, scrape off excess marinade, pat dry, season with salt and pepper, and let rest to room temperature. Cook on open grill to desired doneness. Let rest for 5 minutes to seal in juices. Remove blue cheese butter from refrigerator to bring to room temperature.

PREPARE BRANDIED SHITAKE MUSHROOMS: In a saucepan over medium-high heat, sauté the Shitake mushrooms in olive oil until soft and starting to stick to the pan. Turn heat off and carefully add brandy to deglaze pan. (It is important to deglaze the pan off-heat so the brandy does not ignite). Stir with wooden spoon to get bits off bottom. Back on the heat, add thyme and cook until brandy is gone. Add butter and cook, stirring, for two minutes until mushrooms are glazed.

TO SERVE: Arrange each steak on a dinner plate, smear with the blue cheese butter and garnish with brandied Shitake mushrooms. Accompany with sautéed spinach and potatoes or your own favorite sides.

THE BOLD MARINADE, WHEN COMBINED WITH THE EARTHY NOTES OF THE MUSHROOMS AND SALTY PUNGENCY OF THE BLUE

CHEESE BUTTER, ALLOW YOU TO UNFURL AND EXPLORE THE AMBROSIAL LAYERS OF THIS EXCEPTIONALLY CRAFTED WINE.

- PETER JANIAK, SEGHESIO FAMILY VINEYARDS, WINERY CHEF

A PAIRING FOR PINE RIDGE VINEYARDS 2011 FORTIS CABERNET SAUVIGNON • SERVES 6

INGREDIENTS

6 New York steaksSalt and pepper, to taste

Anchovy & Red Wine Marinade:

¾ cup dry red wine2 Tbsp. red wine vinegar¾ cup olive oil8 cloves garlic, peeled and smashed1 tsp. chili flakes2 anchovy filets, minced1 each bay leaf

Blue Cheese Butter:(make ahead and refridgerate)

½ cup shallots, diced2 Tbsp. olive oil½ lb. blue cheese½ lb. butter, softened2 tsp. fresh chives, thinly sliced2 tsp. fresh tarragon, chopped1 Tbsp. fresh parsley, chopped

Brandied Shitake Mushrooms:

1 lb. Shitake mushrooms1½ Tbsp. olive oil½ cup brandy2 tsp. fresh thyme, chopped1½ Tbsp. butter

C U R R E N T R E L E A S E W I N E S

RETAIL MEMBER

BOTTL E PRICE BOTTLE PRICEWINES (750ML)

2013 Chenin Blanc & Viogner $ 15.00 $ 12.002013 Encantado Rose $ 24.00 $ 19.202012 Dijon Clones Chardonnay 92 POINTS $ 34.00 $ 27.202012 Le Petit Clos Chardonnay $ 65.00 $ 52.002011 Charmstone $ 48.00 $ 34.802012 Luminary $ 45.00 $ 36.002011 Carneros Merlot $ 45.00 $ 36.002012 Napa Valley Cabernet Sauvignon 92 POINTS $ 54.00 $ 43.20 2008 Onyx $ 60.00 $ 48.002011 Onyx $ 60.00 $ 48.002008 Tessitura $ 60.00 $ 48.002011 Stags Leap District Cabernet Sauvignon $ 100.00 $ 80.002005 Andrus Reserve $ 140.00 $ 112.002011 FORTIS Cabernet Sauvignon $ 175.00 $ 140.002008 FORTIS Cabernet Sauvignon 94+ POINTS $ 225.00 $ 225.002010 Epitome Cabernet Sauvignon (w/ box) 92 POINTS $ 250.00 $ 250.002010 Black Diamond Port $ 60.00 $ 48.00LARGE FORMAT (20% DISCOUNT)

2009 FORTIS Cabernet Sauvignon 6L 93 POINTS $ 1500.00 $ 1200.002007 FORTIS Cabernet Sauvignon 3L $ 625.00 $ 500.002008 SLD Cabernet Sauvignon 1.5L 91+ POINTS $ 256.00 $ 204.802010 SLD Cabernet Sauvignon 1.5L 97 POINTS $ 190.00 $ 152.002011 SLD Cabernet Sauvignon 1.5L $ 220.00 $ 176.00

PRICES AND VINTAGE SUBJECT TO CHANGE. SOME VINTAGES ARE ONLY AVAILABLE THROUGH THE WINE CLUB AND NOT AVAILABLE IN THE TASTING ROOM OR ON THE WEBSITE.

APPELLATION 6-BOTTLE AND 12-BOTTLE AS WELL AS COLLECTORS CLUB MEMBERS RECEIVE 50% SAVINGS ON SHIPPING WHEN PURCHASING A MINIMUM OF 6 BOTTLES (PER ADDRESS).

TO PLACE YOUR ORDER, PLEASE CALL THE WINE CLUB OFFICE DIRECTLY AT (800) 400-6647

OR WRITE TO US AT WINECLUB@PINERIDGEWINE.COM. TO ORDER ONLINE WITH YOUR CLUB DISCOUNT,

PLEASE LOGIN TO YOUR ACCOUNT WITH YOUR ID AND PASSWORD.

THE WINE CLUB STAFF WILL BE HAPPY TO TAKE YOUR WINE ORDER, ANSWER ANY QUESTIONS, OR SET UP A COMPLIMENTARY TASTING AT ONE OF OUR SISTER PROPERTIES; SEGHESIO VINEYARDS IN HEALDSBURG, CA; CHAMISAL VINEYARDS IN SAN LUIS OBISPO, CA; OR ARCHERY SUMMIT WINERY

IN DAYTON, OR, WHERE YOU MAY ENJOY 15% SAVINGS ON YOUR DAY-OF-VISIT PURCHASES.

CONTACT: (800) 400-6647 OR WINECLUB@PINERIDGEWINE.COM. WINE CLUB OFFICE HOURS: MONDAY THROUGH FRIDAY, 8:30 AM UNTIL 5:00 PM.

WEEKEND CALLS AND EMAILS WILL BE RETURNED PROMPTLY THE FOLLOWING MONDAY.

*No Discount

**

U P C O M I N G W I N E C L U B E V E N T S

pine ridge vineyards5901 silverado trail • stags leap district

napa valley california 94558 • (800)400-6647www.pineridgevineyards.com

fleet week cruise SATURDAY, OCTOBER 11 2:00 PM TO 5:00 PM

$150 PER PERSON

The Blue Angels are back! Join us for a luncheon on board the Empress and cruise around San Francisco Bay while enjoying the parade of ships, an air show by the

US Navy’s elite precision flying team, and sipping on Pine Ridge Vineyards wines. Departs from Berkeley Marina. Parking included. All ages welcome.

harvest celebration dinner in the cave SATURDAY, OCTOBER 25 6:00 TO 9:00 PM

$175 PER PERSON $150 PER CLUB MEMBER Celebrate the bounty of the harvest with us. Enjoy a reception with passed hors d ’oeuvres

and specially selected Pine Ridge Vineyards wines before entering the candlelit cave for a seated three-course dinner.

november pickup party SATURDAY, NOVEMBER 8 5:00 TO 7:30 PM

COMPLIMENTARY FOR 2 MEMBERS $45 PER GUEST (LIMIT 2) Relax ‘after-hours’ with fellow club members in the winery’s cave and enjoy tasting wines

from the current releases; day-of-event wine specials and more. All members welcome. Limited to 250 people, place your reservations early.

reservations: wineclub@pineridgewine.com (800)400-6647to view a complete list of our 2014 events, visit us online at

pineridgevineyards.com/visit us/upcoming-events.

NEWSSEPT14