NOTIZIA della VIGNAAmici di Ponzi Exclusive Newsletter

SPRING 2012

Dear Amici,

Happy New Year from all of us at Ponzi Vineyards! With the New Year come some exciting new additions and changes to Amici di Ponzi.

We are pleased to announce several new Amici exclusive events. February 22nd kicks off the first of three Wednesday evening events happening February, April and June. “Ponzi After Hours” will be an intimate sit down affair, limited to just 40 guests. Get the behind-the-scenes scoop from the Ponzi family or a member of the knowledgeable Ponzi team, while tasting and discussing the current selections.

In lieu of our traditional pick up evenings, we look forward to gathering everyone for one big party on Sunday, August 19th. The tasting room will close and the grounds will transform for a barbecue and celebration, exclusively for our Amici. Save the date and stay tuned for details and a formal invitation.

We’ve made several changes to the club format this year. Thank you for your feedback. We’re returning to the original Amici schedule of February, April, June and October for 2012 Primo and Ultimo shipments. We’ve also added a new third shipment to the Esclusivo level, offering our signature Pinot Noirs in addition to our upper-tier selections.

We hope to see you throughout the year and certainly hope to hear from you through Facebook, Twitter, email or phone. We are so grateful for your continued support and enjoyment of our wines.

Cheers,

The Ponzi Family

PONZI FAMILY LETTER

CURRENT RELEASES

2010 PONZI PINOT GRIS $13.50/bottle

“A floral nose with lime zest and green apple, the mouth is ripe melon, clove and citrus finishing

with a perfect play between sweetness and acidity.”

2010 PONZI PINOT BLANC $15.30/bottle

“Roses and honeysuckle blossoms mingle with the many floral aromas in this nose, hints of green

apple and vanilla are present. The mouth is juicy with fresh pear and spice leading to a bright finish.”

2010 PONZI RIESLING $13.50/bottle

“Honeydew melon, key lime zest, cardamom and midnight jasmine aromas complement a palate of

vibrant and splashy acidity with delicate supple edges.”

2009 PONZI CHARDONNAY $18./bottle

“Delicate tropical aromas of peaches, citrus fruits and banana marry together with notes of freshly

baked baguette. The bright, zippy mouth of crisp, green apples and apricots finishes fresh and clean.”

2OO8 PONZI CHARDONNAY RESERVE $27./bottle

“This explosive and intriguing nose suggests guava, white peach, tangerine zest and cardamon. The

mouth is bright with a touch of pineapple and green apple, great minerality in the mid-palate. The

finish is long with a slight zing of Meyer lemon. ”

2O1O PONZI ROSATO PINOT NOIR ROSÉ $13.50/bottle

“This constantly evolving nose ranges from plum to fig and sandalwood to ripe strawberry and

Queen Anne cherry. The mouth is juicy and bright with key limes, guava, pear and pomegranate.”

Prices reflect Amici di Ponzi discount of 1O% off single bottles, * indicates new release

2O1O PONZI TAVOLA PINOT NOIR $22.50/bottle

“This fragrant nose of black cherry, brown sugar brûlée and vanilla leads to a mouth of fresh red

plums. The sweet middle leads to a silky, seamless finish that lingers with spice.”

2OO9 PONZI PINOT NOIR $31.50/bottle

“Spiced cherry, cinnamon, clove and graham cracker aromatics lead to a soft entry of licorice and

peppercorn notes. The mid palate sweetness finishes with dusty firm tannins.”

2OO9 PONZI PINOT NOIR RESERVE $54./bottle

“A spicy nose with notes of Mexican chocolate, blackberry and violets. The silky supple mouth explodes

with sweet plums, tobacco and spiced black cherries leading to a long finish with firm tannins.”

2OO9 PONZI DOLCETTO $22.50/bottle

“Ripe plum and roasted game, cigar tobacco, cranberry compote and roasted vanilla aromas give

way to a generous mouth of focused fruit. The finish has firm tannins and a backbone of mouth

watering acidity.”

2O1O PONZI VINO GELATO $27./bottle

“Floral notes of orange blossom and pungent gardenia spring from the glass. The mouth is intensely

concentrated with notes of candied orange, white pepper and apricot lingering on the finish.”

SHOP ALL WINES

R E C E N T P R E S S

Ponzi Riesling is selected as a

favorite value wine among Oregon

and Washington whites and reds.

February 2012

“Ponzi, one of Oregon’s most respected wineries makes textbook Pinot Gris. That means fresh nectarine and fresh peach flavors and

zesty acidity.” February 2012

2010 PONZI RIESLING

“…complex in a truly Italian style, Ponzi Dolcetto, from the estate

vineyard atop the Chehalem Mountains, is another delicious wine.

Look for aromas of earthy dried cherry, strawberry, citrus, floral

perfume and light toast. The palate is juicy with strawberry, citrus

and vanilla.” January 2012

2009 PONZI DOLCETTO

2010 PONZI PINOT GRIS

The Seattle Times

winesnw.com

R E C E N T P R E S S

“A delightful nose that doesn’t push

too hard brings strawberries, spiced

cherries and a whiff of licorice

to the front. The flavors follow,

touched ever so lightly with a hint

of leather…” December

“Bright with scents and flavors of apples and pears, this fresh and spicy young wine is bone dry, moderately low in alcohol and utterly delicious. It couldn’t be more

refreshing.” December 2011

2009 PONZI PINOT NOIR

“Scents of cola and spice yield to deep black cherry accents. There

is such purity of fruit at first that the wine feels simple, but with air

the black cherry is grounded by forest floor notes and kissed by oak,

which gives the flavors length and ballast.”

December 2011

2009 PONZI PINOT NOIR

2010 PONZI PINOT GRIS

90POINTS

92POINTS

90POINTS

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

“PONZI AFTER HOURS”

February 22nd | 5:30-7pm

The Vineyard Home | RSVP to david@ponziwines.comJoin us for an evening of wine tasting and discussion in an intimate setting with a member of the family or Ponzi team.

NORTH WILLAMETTE WINE TRAIL WEEKEND

March 31st – April 1st | 11-4pm$45 per person | Tickets at nwvintners.orgPlan a trip to Ponzi and 24 neighboring wineries experiencing a weekend full of wine, culinary samples, education and fun!

“PONZI AFTER HOURS”

April 11th | 5:30-7pm

The Vineyard Home | RSVP to david@ponziwines.comThe second in this series of intimate after hours tasting events.

PINOT BLANC EVOLUTION- SIDE-BY-SIDE TASTING

April 21st & 22nd | 10-5pm

Estate Tasting RoomKicking off the release of the 2011 Pinot Blanc, taste it side-by-side with a gently aged Ponzi Pinot Blanc from the cellar.

PRE-MEMORIAL WEEKEND

May 19th & 20th | 10-5pm

Estate Tasting RoomJoin us for a sneak peak tasting of one of our limited production whites.

CONTINUED ON NEXT PAGE...

MEMORIAL WEEKEND TASTING

May 26th - 28th | 10-5pm

Estate Tasting RoomWineries around the valley release the first of their 2011 white wines.

“PONZI AFTER HOURS”

June 6th | 5:30-7pm

The Vineyard Home

RSVP to david@ponziwines.comThe concluding after hours experience for 2012.

AMICI BBQ & CELEBRATION

August 19th Details coming soon.

PONZI LIBRARY WINE EXPERIENCE

Friday, September 14th Details coming soon.

PONZI HARVEST TOURS

Saturday & Sunday in October | 12-2pm & 3-5pm

$45/$40 per club member

Tour the Ponzi winery, Collina del Sogno, during Harvest and enjoy a traditional

Ponzi Harvest meal. Date will be announced closer to Harvest.

SAVE THE DATE: 8.19.12

JOIN US FOR AN AMICI EXCLUSIVE

BBQ & CELEBRATION!

SUMMER IS HERE!

Reserve a Bocce ball court by

contacting the Tasting Room at

503-628-1227

VINTAGE 2010: Early April budbreak was followed by a month of cool weather stalling growth throughout a wet spring and the wettest June on record resulting in small yields. The summer continued to be the coolest in 17 years and as we approached the fall the anxiety was palpable in the Willamette Valley. As the birds arrived in Hitchcock numbers we were well into the late part of October when Mother Nature blessed us with two straight weeks of dry, clear, warm days nudging the fruit into perfect ripeness. The extreme length of this vintage, reminiscent of 1999, resulted in beautiful white wines with low alcohols, freshness and intense varietal character.

Riesling grapes selected for this cuvée were harvested from LIVE Certified Sustainable Alloro (39%) and Lazy River (61%) Vineyards. This bottling is recognized by the Oregon Certified Sustainable Wine program.

FERMENTATION: The fruit was whole cluster pressed and fermented in stainless steel. Maximum temperatures reached during fermentation were 50°F and the fermentation lasted over 45 days. The finished alcohol is 12.5%. Finished pH is 2.97. RS is 1.2g/100ml.

2010 PONZI RIESLING

“Honeydew melon, key lime zest, cardamom and midnight jasmine aromas complement a palate of vibrant and splashy acidity with

delicate supple edges.” - WINEMAKER LUISA PONZI

LUISA’S SELECTION

ITALIAN SAUTÉED NETTLES WITH 2010 PONZI RIESLING

I confess, it’s taken some time, but Luisa’s dry Rieslings have renewed my romance with the variety. In the late 70s and 80s, White Riesling was Oregon’s flagship white wine. Then Oregon introduced Pinot Gris to the US--before Pinot Grigio hit our shores!--and Riesling wilted into a wine wallflower. In recent vintages, clever young winemakers have again focused on the beauty possible with Riesling, and, once again, we’re devising elegant Riesling complementary dinners. I recall my dependable ancient successes: Dungeness crab served with nothing but warm lemon butter (the perfect combination and total recipe) and chicken in various Riesling sauces. Those light dishes bring to mind Spring Chicken and anticipating the perfect spring green to accompany chicken …and so much more: nettles!

In Oregon, wild stinging nettles appear in the early spring. They require an outing to gather, equipped with protective gloves and large bags. The smallest leaves are most delicious but tedious; pick leaves up to 3 inches wide, larger are too tough. Back in your kitchen, put on a big pot of water to boil. Gently rinse (keep those gloves on!) in a sink, drain, then plunge leaves into the boiling water for a couple minutes until they wilt—parboiling removes the sting. Drain in a colander, cool, and, now that they’re touchable, squeeze the water out. You now have a supply of fresh, amazingly delicious--even more nutritious than spinach--nettles to make soups, pesto, risotto, frittatas, pasta, pizza topping and of course roasted/fried/poached/grilled /preferably organic, chicken.

RECIPE SUGGESTION

TECHNIQUE1. Roughly chop nettles

2. In shallow sauté pan, gently heat olive oil and barely brown garlic

3. Add nettles; stir to combine with garlic and oil. Increase heat and sauté, stirring,

2-4 minutes depending on amount. Adjust seasoning and serve immediately.

NOTE Parboiled nettles can be stored, wrapped tightly in plastic wrap, up to 3 days in fridge.

To freeze, after parboil and cooling, divide into serving amounts and place in plastic

bags. Remove as much air as possible and stick in freezer Besides being overall tasty

and healthy, nettles contain serotonin…and, Italians say, prevent baldness

INGREDIENTS

½ cup portion drained, compressed nettles/person1 med. clove garlic, chopped/person1 T. olive oil/personSea salt to taste

VINTAGE 2009: In the end, 2009 made some spectacular wines, but reflecting back, my most dominant impression is how schizophrenic it was! There was no clear understanding of whether we were having a cool vintage or a warm vintage until all was said and done. After a colder than normal winter, we started off with a late budbreak. As we headed into the summer the temperatures were quite moderate leading us to believe we were in for a late, cool year. Then, July and August brought extreme heat spikes, desiccating fruit, rushing ripeness along and catching our attention. We began harvest in late September with some very ripe young vineyards and white varietals. October cooled down again and we had the luxury of leaving the majority of the fruit

to gain flavor without accumulating sugar, while the cool nights kept our acidity in check. 2009 proved to be very similar to the 2002 or 2006 vintage.

This stainless steel fermented Chardonnay was made with grapes from Ponzi’s Estate and Avellana Vineyards, both LIVE Certified Sustainable. This wine is recognized by the Oregon Certified Sustainable Wine program.

FERMENTATION: This Chardonnay was hand sorted, whole cluster pressed and fermented cool and long in 100% stainless steel. The wine was filtered and bottled in late winter. Alcohol is at 12.6%. Finished pH is 3.27. Residual sugar is .4g/100ml.

2009 PONZI CHARDONNAY

“Delicate tropical aromas of peaches, citrus fruits and banana marry together with notes of freshly baked baguette. The bright, zippy mouth of crisp, green apples and apricots finishes fresh

and clean.” - WINEMAKER LUISA PONZI

LUISA’S SELECTION

BISTRO SAUTÉED OYSTERS WITH HORSERADISH AIOLIWITH 2009 PONZI CHARDONNAY

RECIPE SUGGESTION

Chardonnay is rarely my first choice of wine to complement oysters—unless it’s vinified into a luscious sparkling! However, the unoaked 2009 Ponzi Chardonnay, fermented and aged in stainless steel, so clean, crisp and refreshing, is an ideal accompaniment, particularly with local oysters gently sautéed in The Dundee Bistro style. Although I stole the recipe from Chef Flanagan, this, like almost all my recipes, has the virtues of being very simple, quick, pretty and delicious.

TECHNIQUESlightly process garlic in a food processor. Add egg yolks, then horseradish, lemon

juice, mustard. With the processor running, slowly add oil and whirl until mixture

thickens. Taste and adjust seasonings adding salt and pepper as appropriate. Cover

and set aside in fridge. The aioli will keep several days.

To sauté oysters: Drain liquid from oysters and pat dry with tea or paper towels.

Determine amounts of breading ingredients depending on amount of oysters to

prepare. In separate bowls place flour, well stirred eggs, combined polenta meal and

fine breadcrumbs. Heat olive oil in a sauté pan. Bread oysters by first coating with

flour, dust, dip into egg wash and finally into polenta/bread crumb mixture. Sauté

quickly at high heat just until browned. Serve with aioli sauce, lemon slices and slightly

chilled Chardonnay.

INGREDIENTS

FOR OYSTERSShucked oysters, 4-6/person, medium

to small - purchase shucked in jars or prepare yourself. (Flanagan prefers oysters from nearby Willapa Bay, jarred and locally distributed by Ocean Beauty)

FlourEggsBread crumbsPolenta-corn mealOlive oil

FOR AIOLI6 egg yolks¼ - ½ c. horseradish sauce (Taste—

the amount depends on strength of horseradish and your preference.)

2 cloves garlic3 lemons, juiced2 tsp. Dijon mustard (again, to your taste)2 cups vegetable oil (soybean or canola

work too)Salt & pepper

VINTAGE 2OO9: In the end, 2009 made some spectacular wines, but reflecting back, my most dominant impression is how schizophrenic it was! There was no clear understanding of whether we were having a cool vintage or a warm vintage until all was said and done. After a colder than normal winter, we started off with a late budbreak. As we headed into the summer the temperatures were quite moderate leading us to believe we were in for a late, cool year. Then, July and August brought extreme heat spikes, desiccating fruit, rushing ripeness along and catching our attention. We began harvest in late September with some very ripe young vineyards and white varietals. October cooled down again and we had the luxury of leaving the majority of the fruit to gain flavor without accumulating

sugar, while the cool nights kept our acidity in check. 2009 proved to be very similar to the 2002 or 2006 vintage.

The fruit for this Dolcetto is from our Aurora Vineyard in the Chehalem Mountains AVA and is LIVE Certified Sustainable. This wine is recognized by the Oregon Certified Sustainable Wine program.

FERMENTATION: The delicate grapes were hand picked, sorted and destemmed. Fermentation temperatures did not exceed 9O°F. The wine was pressed before dryness and moved to neutral French oak. Maloloactic fermentation is complete and the wine was barrel aged for 18 months before bottling. The finished alcohol 13.8%

20O9 PONZI DOLCETTO

“Ripe plum and roasted game, cigar tobacco, cranberry compote and roasted vanilla aromas give way to a generous mouth of focused fruit. The finish has firm tannins and a backbone of mouth watering acidity.” - WINEMAKER LUISA PONZI

LUISA’S SELECTION

TORTA DI SPINACI E PARMIGIANO2009 PONZI DOLCETTO

RECIPE SUGGESTION

This torta—which will be even more exotic when made with wild spring nettles—is a Willamette Valley adaptation of a Piemontese savory pie. It’s tasty, rustically beautiful and will be the highlight of an antipasti selection…plus, perfect with Dolcetto.

TECHNIQUEFirst, make the pastry: In a food processor bowl, combine flour, butter (cut in 8 pieces),

and salt. Whirl to combine. In a small bowl, combine water, oil and egg. With machine

running, add liquids and continue processing until mixture forms a ball. Wrap dough in

plastic and chill. This simple pâte brisée always succeeds and takes only minutes to make.

(You’ll love this dough; I use it for everything from apple pie to quiche.)

Begin filling by quickly parboiling spinach or nettles, cool and squeeze dry. (See directions

for nettles, on page 8). Combine 1 2/3 c. spinach with oil, basil, cheese and salt.

To assemble torta, prepare a round 10 inch pan by greasing with olive oil. Preheat the oven

to 350˚F. Remove dough from fridge and divide in two, one part a little larger. Roll out

the larger piece and line the cake pan, leaving about 1 inch extending over the sides. Put

the filling in, smoothing it evenly. Roll second piece of dough as thinly as possible…this is

the dramatic, pretty part! Drape over top of filling like a tablecloth, bunching up in artful

folds. Pinch the edges of top and bottom doughs together, rolling the extended flap onto

the surface. Prick tiny holes with toothpick across surface and paint with olive oil. Bake

for one hour or until beautifully golden brown. Serve hot, sliced into pieces and drizzled

with high quality olive oil.

INGREDIENTS

FOR FILLING

2 ½ lb spinach or nettles (approximately 10 cups fresh; 1 2/3 c. cooked & squeezed dry)

½ c. olive oil, plus extra for drizzling½ c. fresh basil leaves, chopped1 1/3 c. (8 oz) Parmesan cheese freshly

grated (or half Parmesan, half Grana Padano or pecorino)

Salt

FOR PASTRY

1 ¾ c. unbleached white flour1 cube (4 oz.) butter, cold¼ c. ice water1 T. vegetable oil (or canola)1 eggSalt

B E H I N D T H E S C E N E S A T P O N Z I

A lot happens at Ponzi in the early months of the New Year. While the vines are dormant, the vineyard crew prunes and trains the canes that will bear this vintage’s fruit. This work is just the first step in preparing the vines for a healthy, abundant growing season and harvest.

Activity at the winery kicks into high gear in February and March. Our white wines finish fermentation, final blends are established and the wine is readied for bottling.

You’ll notice a few changes in the wine packaging this year. Not only have we given the labels a fresh look, but we’ve created more cohesion among the Willamette Valley line up. Stay tuned for the new look on wines released early spring. Let us know what you think!