Mixed Wine Selection2017 Cabernet Franc

2017 Merlot2019 Grenache Blanc

2019 Zingy Sauvignon Blanc

Winemaker’s Selection 2016 Malbec2017 Malbec

Red Wine Selection2017 Cabernet Franc x2

2017 Merlot x2

White Wine Selection2019 Grenache Blanc x2

2019 Zingy Sauvignon Blanc x2

www.buttonwoodwinery.com

From the Cellar - Summer 2020 As we go to print with this newsletter, we are still closed to the public, sheltering in place and social distancing. It has been a frightening and challenging time for all of us. We sincerely hope that you and your extended families are well and have not been affected by the virus, other than inconvenience (and boredom perhaps!) What gives us everyday joy and hope here on the Farm is that nature continues in her normal pattern, bringing us burgeoning growth, beautiful vistas, springtime blossoms and fresh, scented air. We do sincerely hope that soon – carefully and with patience – you can join us here to relax, take a breath and touch elbows. We’re lonely, and we miss you!! We are extremely thankful for those of you who continue to purchase wine either online or via the phone. We love the fact, too, that you are gifting wine to your relatives, friends and fellow shut-ins – such a nice gesture! Most of all, we are extremely grateful for your continuing membership in our Imbibers Club. You are our lifeblood here, and sustain us in these strange new times. Thank you, thank you! We wanted to figure a way to continue a way to reward your loyalty, and are pleased to announce that we are rolling out a program where you gain loyalty points for your online purchases, which are redeemable against future purchases from our online store. Keep an eye out for the email with details! From all of us at Buttonwood

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Until May 30thfor our Imbibers only!

1500 Alamo Pintado Road Solvang CA 93463

30Want More?wines in this selection are

“Our last selection featured two vintages of the same wine, and we had so many positive comments on that wine nerdiness that we’re doin’ it again! I’m not sure how often this is possible, but with BBQ season finally here, Malbec is my go-to wine. The (tiny) 2017 release is smooth and velvety and just quaffable. The 2016 has a little more maturity, pretty food-loving balance and is a little more ‘serious’ than its younger sibling. But both are SO delicious with anything smoky

from the grill – yes, even Tofu!”

2019 Zingy 100% Sauvignon Blanc Retail $24, Imbibers Price $19.20

A very (very!) pale hint of gold shines in the glass. With a swirl, aromas of key lime, Meyer lemon, gooseberry and the bouquet of a wild meadow are unleashed. Nice and bright in texture, notes of tangelo, finger lime and reminders of a stony seashore lead to a long, “zingy” finish.

2019 Grenache Blanc Retail $22, Imbibers Price $17.60

Ah, “Summertime in a Glass”! A tinge of rose-gold color, and whiffs of apple blossom, mandarin orange and garden herb beg for a sip. Refreshing and crisp, but with some mid-palate weight, reminders of peaches and pears and honeydew melon are rounded out with hints of wild fennel.

2017 Cabernet Franc Retail $32, Imbibers Price $25.60

Franc-ly speaking, we’re so happy to have Franc back in our lineup! Our flagship red, a potpourri of cedar, rhubarb pie and violet aromas entice a sip. Medium bodied with layers of blueberry, wild blackberries, black peppercorn, hints of cassis and some nice herb-ish complements of sassafras on the finish.

2017 Merlot Retail $28, Imbibers Price $22.40

A bouquet of red plum, baking spice and warm earth leads to flavors of currant, raspberry and more plum, layered with crab-apple like acidity and cacao-ish tannins on a lasting finish. Beautifully balanced and food-loving!

2016 and 2017 Malbec Retail $56, Imbibers Price $44.80

1500 Alamo Pintado Road Solvang CA 93463 www.buttonwoodwinery.com

2016 and 2017 Malbec Retail $56, Imbibers Price $44.80

Wine FollyThe Essential Guide to Wine

Wine Folly should be required reading. The book is divided into three sections: fundamentals, styles and regions. A combination of graphics and text provides an easy and fast method of learning about wine, and the specific information presented is both practical and interesting. You learn about bottle labels, basic characteristics of wines and how to taste using the four-step method: look, smell, taste and conclude. Although food and wine pairing is covered in only eight pages, it has enough theory and specific recommendations for cheese, meat, vegetable and herb/spice pairings that the reader should be able to pair almost any menu with just the right wine.

… let’s talk about BACTERIA. The good kind – that which makes wines softer and more approachable. We’re talking Malo-lactic bacteria, as in when wine nerds say “Did that go through Malo?” MLF (Malo-Lactic Fermentation) via this bacteria converts the sharper malic acid (think green apples) to the softer lactic acid (like yogurt’s texture). While it can aid in the “buttery” taste of oaky Chardonnays, it is more commonly used in red wines.

To Malo or not to Malo? That depends upon style for white wines, and as we want our Zingy Sauvignon Blanc to be purely the essence of that grape, MLF is prevented by chilling to almost freezing as soon as the primary fermentation has finished. Grenache Blanc spent a few months in neutral French Oak barrels, so MLF was neither “inhibited nor encouraged” and so it went through a partial MLF “second fermentation” due to the bacteria culture that just lives in the cellar. Reds - we definitely want to finish this second fermentation early, before the cellar gets too cold.

To test for completion? Well, we put our ear to the barrel and listen, and if there’s crackling noises – it’s still going (MLF produces CO2). Then we do a test with paper chromatography to see if there’s any malic acid left in the wine and if not – voila! Done!

MLF raises the pH and lowers acidity, and makes tannins feel rounder and more palatable. It also:

Will intensify fruity, red berry aromas in red winesCan occur in barrel or in tankHappens spontaneously or via a cultured bacteria added to the wine Stabilizes wine and may lessen the need for filtration

Wine Nerd’s CornerEnough of this talk about viruses

1500 Alamo Pintado Road Solvang CA 93463

Sour Grapesstreaming on Netflix

In 2006, collector Rudy Kurniawan made 35 million dollars in two wine auctions from the sale of his collection. In 2008, French winemaker Laurent Ponsot realized that wine from his family’s domain was being sold from a vintage year they hadn’t produced. That day, he took the first plane from France to New York, and thus begun his crusade. Sour Grapes is a chronicle of excess and deception that looks at the fascinating case of a young wine savant who conned investors out of millions of dollars. This true-crime doc reveals how billionaire businessmen and Hollywood filmmakers alike were fooled by a notorious fraudster flogging counterfeit wine.

New York Sourwith Buttonwood Malbec

•2 ounces rye or bourbon whiskey •1 ounce fresh lemon juice•½ ounce simple syrup•½ ounce Malbec

Add all the ingredients except the wine to a shaker and fill with ice. Shake well and strain into a rocks glass filled with fresh ice. Carefully pour the wine over the back of a spoon so it floats on top of the drink.

In a bowl, combine:

• 3 TB Garlic Powder• 2 TB Salt• 2 TB ground black pepper• 2 TB paprika• 2 TB brown sugar• ½ tsp cayenne • ½ tsp chili powder• ½ tsp dried parsley

Dinner It’s time to bring out that BBQ. Best, of course, is a Santa Maria Style grill and red oak, but honestly – you can even roast Tri-Tip in the oven and it’ll be delicious. Drinks Let’s have some fun with Malbec, the perfect BBQ pairing! Before you finish that bottle, you might like to try this wine-cocktail.

Movie The perfect date night movie for any wine enthusiast!

Sprinkle the rub on the meat on all sides and then massage it in. Cover and let it sit at room temp for about an hour. Grill or roast until interior temp is about 120 degrees for rare or 140 for medium. For tri-tip, slice thinly across the grain! In addition to tri-tip, you can use this rub on steaks, burgers, roasts, tofu.

Santa Maria BBQAh, here’s the rub!