Flavorsby n e w t o n v i n e ya r d

Unfiltered

At Newton Vineyard, we have always been committed to unfiltered winemaking. From the beginning, we have been guided by the principle that to truly express the character of our mountain vineyards is through winemaking with a light touch, letting nature take the lead. In our winemaking program we do this through practices that include natural fermentation and most importantly, bottling without filtration. Crafting unfiltered wines takes extra effort; they aren’t as predictable and require a watchful eye and more work in the winery, but we are passionate about the results. In the glass there is a purity of fruit, a level of complexity and especially texture that has become our signature. There are of course many top chefs who work with an inspiration very similar to unfiltered winemaking; they are guided by a farm-to-table, ingredient-focused

approach. We have found a natural partnership with this type of cuisine, and the depth of flavor in our wines is beautifully showcased by such pairings. This is our somewhat selfish motivation behind the Unfiltered Flavors program. The talented chefs on the following pages are truly gifted and have offered up inspiring dishes, but the reason we are most excited about these recipes is that they make the unfiltered difference in our wines shine.

—Chris Millard, Winemaker

UnfilteredUNFILTERED:

THE INSPIRATION OF NEWTON VINEYARD

About Newton

The founders of Newton Vineyard, Su Hua and Peter Newton, believed in the quality, character and rich flavors of fruit grown in higher elevations. With this in mind, they set out to find the ideal hillside property for planting grapes that would eventually make some of the world’s most desired wines. In 1977, the Newtons purchased one square mile of tumbling slopes on Spring Mountain, in what is now considered a prime viticultural region that is producing some of the world’s finest and most celebrated wines. Newton’s picturesque vineyards, overlooking the Napa Valley were planted in 112 separate blocks amongst forested land to maintain a natural balance with the native habitat. Newton’s first vintage was 1982, and in 1990 the Unfiltered Chardonnay became the first unfiltered wine sold in California.

Recognized as an American pioneer of unfiltered wines, Newton Vineyard is dedicated to working in harmony with nature to transform grapes of uncompromised quality into wines of distinctive character. Based on an old world style, Newton’s winemaking techniques include natural fermentation and bottling without filtration. These traditions preserve the natural depth of flavor, bouquet and structure that can be found in every Newton Unfiltered bottle.

Every year, Newton crafts a single paramount wine that represents the finest expression of its Spring Mountain estate. Much like finding the right pieces to a puzzle, the winemaker hand selects fruit from 112 separate parcels, each with a unique type of soil, exposure and varietal clone. To preserve the true character of each parcel, the fruit remains isolated by vineyard block within the custom-designed winery for natural fermentation and barrel aging. Working patiently and in harmony with nature, Newton produces an artful blend so profound and complex that it is known as The Puzzle.

Unfiltered

The Puzzle

The Wines of Newton Vineyard

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09 15

13 19

CHEF GALEN ZAMARRA

CHEF MICHAEL KORNICK

CHEF LAUREN DESHIELDS

CHEF VITALY PALEY

CHEF RANDY EVANS

WOOD-FIRED BEEF TENDERLOIN WITH GRILLED SHIITAKE, TUSCAN KALE & PIT-ROASTED GARLIC

GRILLED BISON RIBEYE, CINNAMON-SCENTED SWEET POTATOES & CARAMELIZED BRUSSELS SPROUTS WITH CRACKED PECANS

GRILLED LAMB MERGUEZ, CANNELLINI BEANS, GRILLED OYSTER MUSHROOM, BABY ARUGULA, BROWN BUTTER CHESTNUTS

GRILLED OYSTERS & CHARMOULA SERVED ON AROMATIC HOT ROCK SALT

PECAN WOOD GRILLED QUAIL WITH JALAPEÑO SAUSAGE DRESSING & GREEN TOMATO-GOLDEN RAISIN CHUTNEY

CHEF JASON FOXSCALLOPS WITH POPCORN PURÉE, SNAP PEAS AND YUZU KOSHO SAUCE

Table of Contents

“The wine has a beautiful richness, but also a bright acidity and an umami quality which is why I went for something a little unexpected with the popcorn. This dish is both rich and light and fresh, just like the Newton Unfiltered Chardonnay. Cream and butter add depth but don’t overwhelm the delicate sweetness of the scallops and baby carrots.”

SCALLOPS WITH POPCORN PURÉESNAP PEAS & YUZU KOSHO SAUCE

CHARDONNAYUnfilteredPAIR WITH:

CHEF JASON FOX

VISION

I NG R E D I E N T S: I NG R E D I E N T S:

FOR THE SCALLOPS FOR THE YUZU KOSHO SAUCE

Pop the popcorn. Remove any unpopped or partially popped kernels. Pour into a large saucepan with the cream and bring to a boil. Stir well to moisten all of the popcorn; remove from the heat, cover and let stand 30 minutes. Purée the mixture in a blender, adding more cream or hot water as necessary to create a thick purée. Season with salt; leave the purée in the blender to keep warm.

Bring a large pot of salted water to a boil. Add the carrots and cook until just tender when pierced with a knife, 4 to 5 minutes. Drop the peas into the water and cook for 30 seconds. Drain the carrots and peas and transfer to a bowl of ice water to stop the cooking. Remove the peas and split lengthwise with your fingers.

Put the vegetables in a large skillet; add the butter and 1 tablespoon water. Cook medium low heat until the vegetables are glazed.

Heat the grapeseed oil in a large skillet over high heat until smoking. Pat the scallops dry and season with salt. Cook the scallops until browned on one side, about 1 minute. Flip and brown the other side; do not overcook.

Put the wine, thyme, shallots, and peppercorns into a medium saucepan and bring to a simmer over medium heat. Cook until the liquid has reduced to 2 tablespoons. Pour the mixture through a fine mesh strainer, discard the solids, and return the liquid to the pan. Whisk in the cream and yuzu kosho paste and return to a simmer over low heat. Gradually whisk in the butter, a little at a time, until thick and creamy. Season with salt and remove from the heat. Cover and keep warm.

Note: Yuzu kosho is Japanese citrus/spice paste, found online or in Asian supermarkets. Substitute with zest and juice of 1 lime and 1/2 teaspoon sriracha or other chili sauce.

P L AT I NG:

Spread 2 to 3 tablespoons of the popcorn purée on each of 4 plates and top with 3 scallops per plate. Divide the vegetables between the plates and drizzle the yuzu sauce around each plate. Garnish with greens and serve immediately.

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1 Bag natural flavor microwave popcorn

2 Cups heavy cream, plus more if needed

12 Baby spring carrots, tops removed

½ Lb snap peas, trimmed

1 Tbsp butter2 Tbsp grapeseed oil12 Large sea scallops, side

muscle removed½ Cup pea greens or

micro greens Salt

½ Cup white wine 1 Sprig fresh thyme1 Shallot, minced1 Tsp black peppercorns

1 Tbsp heavy cream1 Tbsp Yuzu kosho (see note)1 Cup (2 sticks) butter, diced Salt

Jason Fox is the executive chef and co-owner of Commonwealth in San Francisco’s Mission District. Since opening Commonwealth in 2010, Fox has garnered popular and critical acclaim from the SF Weekly, San Francisco Magazine, and three stars from the San Francisco Chronicle, where critic Michael Bauer offered: “A fundamental shift is occurring in the restaurant business, with chefs producing serious food in casual surroundings. And Commonwealth is the pacesetter.” The restaurant has been featured in prominent national publications including Bon Appétit, Saveur, Gentleman’s Quarterly, The New York Times, and Food + Wine magazine.

SAN FRANCISCO, CALIFORNIACOMMONWEALTH

CHEF JASON FOX

I N S T RUC T I O N S: I N S T RUC T I O N S:

(Serves 4)

GRILLED OYSTERS CHARMOULA SERVED ON AROMATIC HOT ROCK SALT

&

“The Newton Unfiltered Chardonnay has gorgeous minerality and a well-balanced briny and creamy finish that pairs well with oysters. Aromatic spice from the hot salt and the green, grassy, herbal freshness of the charmoula work to enhance the wine's opulence.”

CHARDONNAYUnfiltered

CHEF VITALY PALEY

VISION

PAIR WITH:

1 Cup Italian parsley leaves1 Cup fresh mint leaves1 Cup cilantro leaves1 Tsp cumin seeds1 Tsp fennel seeds

3 Garlic cloves, minced¼ Cup olive oil Juice of 1 lemon Salt

I NG R E D I E N T S: I NG R E D I E N T S:

Preheat oven to 500°F. Preheat a gas grill to high or prepare a hot charcoal grill.

Pour the salt, cardamom, cloves, bay leaves, and cinnamon sticks into a 9x13 inch baking dish and toss to combine. Bake until fragrant, about 8 minutes. Set aside (the salt will retain heat for up to 15 minutes).

Set the oysters on the hot grill. After 2 to 3 minutes, when the top shells pop open or liquid bubbles form around the edges, remove from the grill. Use an oyster knife to remove the top shells; discard. Release the oysters from the bottom shell with the knife, leaving intact.

Arrange the warm oysters in their shells on the warm aromatic salt and top each one with a generous spoonful of the charmoula. Serve immediately.

Finely chop the parsley, mint, and cilantro and put in a bowl.

Put the cumin and fennel seeds in a saucepan and toast over medium-low heat, swirling the pan, until fragrant. Immediately pour the seeds into a spice grinder and finely grind; add to the herbs.

Add the garlic, lemon juice, and salt and stir well until combined. While stirring, add the olive oil and mix until well blended.

Transfer the charmoula to an airtight container and refrigerate until needed. Stir well before using.

FOR THE OYSTERS FOR THE CHARMOULA

Critically acclaimed chef, accomplished restaurateur, and noted author, Vitaly Paley has cemented his place as a leader in the American culinary scene and a trailblazer within the fast-growing Portland food community through his award-winning food, unmatched creativity, and superior technique. With some 25 years of experience, a 2005 James Beard Award for “Best Chef Pacific Northwest,” and an April 2011 winning battle on Food Network’s “Iron Chef America” under his belt, Paley believes cooking is as much about soul searching and mood as it is about rigorous technique and constant repetition. As the chef and co-owner of Paley’s Place Bistro & Bar, Vitaly has been instrumental in defining regional Northwest cuisine and is well known for his clean preparations of local, sustainably grown ingredients to produce seasonal, perfectly executed dishes.

PORTLAND, OREGONPALEY’S PLACE BISTRO & BAR

CHEF VITALY PALEY

2 Dozen large deep-cupped Pacific Oysters, scrubbed clean4 Lbs rock salt (coarse rock salt or pink Himalayan)¼ Cup whole green cardamom pods1 Tbsp whole cloves8 Bay leaves4 Cinnamon sticks

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(Serves 6 to 8)

“The Newton Unfiltered Merlot has deep, rich, black fruit flavors but also a touch of sweet spice, the chutney with Vidalia onions, golden raisins, cinnamon and clove plays off of this combination and enhances it. Jalapeño sausage and black pepper add an element of heat and more earthy spice that brings an additional layer of flavor to the pairing.”

PECAN WOOD GRILLED QUAILWITH JALAPEÑO SAUSAGE DRESSING &

GREEN TOMATO-GOLDEN RAISIN CHUTNEY

CHEF RANDY EVANS

VISION

MERLOTUnfilteredPAIR WITH:

As executive chef and co-owner of the first green-certified restaurant in Houston, Randy Evans has made a mark on the restaurant community. Chef Evans opened Haven in 2009 saying it was to be a showplace to highlight the great work of farmers, ranchers, boatmen, and artisans throughout the state. In 2010, Haven was My Table magazine’s “Best New Restaurant in Houston” and chosen “Top 20 Best New Restaurants in the Nation” by Esquire. In 2011, it was Texas Monthly’s “Second Best New Restaurant in Texas,” one of Southern Living’s “5 Best New Restaurants in the South,” and voted “Best New Restaurant” by the readers of Houston Business Journal.

Preheat a wood charcoal or gas grill to high heat.

Brush the quail with oil and season all over with salt and pepper. Place breast-side down on the grill; after 2 minutes, turn 90° and cook for 2 minutes. Flip the quail, brush with melted butter, and cook 2 minutes; turn 90° and cook 2 minutes, brushing with butter as they grill. If there is any pinkness to the meat, move the quail to indirect heat and grill until cooked through. Remove from the heat, cover, and let rest 5 minutes before serving.

If making hens, grill for 10 minutes on each side, brushing with butter; move to indirect heat. Cover the grill and cook, brushing occasionally with more butter, until cooked through, 25 to 30 minutes more.

I N S T RUC T I O N S:Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until softened and translucent. Add the remaining ingredients, bring to a boil, reduce the heat to a simmer, and cook until the tomatoes are tender and most of the liquid has evaporated, 25 to 30 minutes.

CHEF RANDY EVANS

FOR THE QUAIL

FOR THE CHUTNEY

FOR THE DRESSING

12 Semi-boneless quail or 3 small cornish game hens, split lengthwise Vegetable oil Melted butter Salt and black pepper

2 Tbsp vegetable oil½ Vidalia onion or sweet onion, sliced lengthwise3 Medium green (unripe) or very firm tomato, diced ¼ Cup golden raisins¼ Cup apple cider vinegar½ Cup light brown sugar1 Cinnamon stick

2 Tbsp juniper berries, crushed with the bottom of a pan1 Tsp ground cloves2 Bay leaves2 Garlic cloves, minced Pinch of nutmeg Salt and black pepper, to taste

1 Tbsp vegetable oil½ Lb fresh jalapeño or other spicy sausage, such as chorizo1 Stalk celery, diced½ Red bell pepper, diced1 Cup chicken stock2 Large eggs

6 Cups ½-inch cubes day-old yeast rolls or brioche2 Green onions, sliced1 Tbsp fresh thyme, minced½ Cup melted butter Salt and black pepper

Preheat oven to 350°F. Grease an 8x11 inch baking dish.

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until brown, crumbling it with a spoon. Add the onion, celery, and pepper and cook, stirring, until softened, about 5 minutes. Transfer the mixture to a large bowl to cool.

Whisk the stock and eggs together and add it to the sausage mixture with the bread cubes, green onions and thyme. Season the mixture generously with salt and pepper and toss lightly. Drizzle the butter over the dressing and toss the mixture gently until well combined. Transfer to the baking dish and bake the dressing until set and turning golden brown, 20 to 25 minutes.

I NG R E D I E N T S:

I NG R E D I E N T S:

I NG R E D I E N T S:

HOUSTON, TEXASHAVEN

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I N S T RUC T I O N S:

(Serves 6)

“The texture of the Newton Unfiltered Merlot, which is silky and dense, led me immediately to red meat and specifically bison. Sweet potatoes have a similar richness and Brussels sprouts add freshness and crunch. Caramelizing the Brussels sprouts adds even more complexity to the sweet flavors in the dish which work beautifully with the fruit in the wine.”

GRILLED BISON RIBEYECINNAMON-SCENTED SWEET POTATOES &

CARAMELIZED BRUSSELS SPROUTS WITH CRACKED PECANS

MERLOT

CHEF MICHAEL KORNICK

VISION

UnfilteredPAIR WITH:

2 Large sweet potatoes, peeled2 Tbsp vegetable or olive oil½ Tsp ground cinnamon Salt and black pepper½ Cup pecan halves, cut crosswise

into thirds½ Cup (1 stick) butter, divided1½ Lbs baby or very small Brussels sprouts, trimmed4 Bison or beef boneless ribeye steaks (6-8 oz each)

Fresh lemon thyme sprigs, for garnish, optional

I NG R E D I E N T S:

FOR THE RIBEYE

CHICAGO, ILLINOISMK

CHEF MICHAEL KORNICK

IN S T RUC T I O N S:

Preheat oven to 375°F. Preheat a gas grill to medium-high.

Cut the potatoes into quarters lengthwise and cut the quarters crosswise into 1/4-inch-thick slices; put in a bowl. Add the oil, cinnamon, salt, and pepper on the potatoes and toss to coat well. Arrange in a single layer on a parchment-lined baking sheet. Bake until just tender, about 15 minutes. Remove from the oven and cover to keep warm.

Meanwhile, melt 1/2 tablespoon of the butter and toss the pecans in it. Add 1/4 teaspoon of salt and toss well. Spread on a baking sheet and bake until fragrant and lightly browned, 6 to 7 minutes.

Bring a large pot of salted water to a boil; add the Brussels sprouts and cook until just tender, about 5 minutes. Drain and transfer to a bowl of ice water until cool; drain. Melt 2-1/2

tablespoons butter in a 12-inch skillet over medium heat. Chill the remaining butter. Add the Brussels sprouts to the pan; increase the heat to medium-high and cook, shaking the pan frequently, until browned in patches, about 5 minutes. Season with salt and pepper; cover and keep warm.

Season the steaks on both sides with salt and pepper. Grill for about 4 minutes on each side for medium rare; during the last 2 minutes of cooking, slice the chilled butter into pats and put 1 or 2 on top of each steak.

To serve, gently mix the Brussels sprouts and potatoes together and divide between 4 plates. Sprinkle the pecans over the vegetables, place a steak on each plate, and garnish with thyme sprigs.

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(Serves 4)

Chef Michael Kornick, founder and owner of mk, is a nationally recognized leader in the culinary arts. Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. It is his belief that ingredients should speak for themselves. Since opening, the restaurant has been acclaimed by the Chicago Tribune, Chicago Sun Times, and Chicago Magazine, all recognizing mk with a three-star review. Condé Nast Traveler selected mk as one of the “Hottest Restaurants in the World." Although known primarily for his accomplishments as a chef, Michael Kornick has developed into one of the country’s leading restaurateurs.

“I focused on two flavor lines for the pairing, earth and fire. Cooking over a wood fire gives food amazing depth (smoke, char, burnt) all good things that speak to the Neanderthal in us. Earth is coming from the woodsy taste of mushrooms and kale, and a natural sweetness comes from the garlic. I felt like these contrasting flavors were a good match for the rich fruit character of the wine.”

CABERNET SAUVIGNON

WOOD-FIRED BEEF TENDERLOIN WITH GRILLED SHIITAKE,

TUSCAN KALE & PIT-ROASTED GARLIC

CHEF GALEN ZAMARRA

VISION

UnfilteredPAIR WITH:

FOR THE BEEF TENDERLOIN

I NG R E D I E N T S:2 Heads garlic

Extra virgin olive oil2 Sprigs fresh thyme1 Cup low-sodium mushroom

or beef broth¼ Lb shiitake mushrooms,

trimmed and stems reserved1 Tsp Worcestershire sauce Salt and black pepper

1 Tsp butter, plus more melted for grilling

1 Tsp beef demi-glace, optional

4 Beef tenderloin medallions (about 7 oz each)

1 Bunch Tuscan kale Fleur de sel, for garnishing

Preheat oven to 400°F.

Slice about 1/4 inch off the top garlic heads, exposing the cloves. Set on a sheet of aluminum foil; brush with olive oil and season with salt and pepper. Add the thyme sprigs and fold the foil into a sealed package. Bake until the cloves are soft and golden brown, about 1 hour. This can also be done in a wood-fired oven or grill, which adds great smoky flavor.

Prepare a grill with wood logs or wood charcoal, or preheat a gas grill to medium heat.

Put the broth and mushroom stems into a saucepan and bring to a simmer over medium heat. Cook until the liquid has reduced to 1/4 cup. Meanwhile, lightly brush the mushroom caps with olive oil and season with salt and pepper. Arrange on grill and cook, flipping once, until grill marks appear and the mushrooms have softened, 1 to 2 minutes per side. (Covering the mushrooms on the grill with a metal bowl helps capture more smoky flavor.) Slice the mushrooms into 1/4-inch strips and

add to the stems and reduced broth.

Whisk the butter into the warm broth. Add the Worcestershire and season with salt and pepper. Keep warm over very low heat.

Brush the beef lightly with oil and season all sides with salt and pepper. Grill the beef on one side for 5 to 6 minutes, brushing with melted butter several times, then flip and grill, brushing again with melted butter, 5 to 6 minutes for medium rare. Cover the meat and let it rest for 5 minutes.

Brush the kale leaves lightly with oil and quickly grill, turning constantly so they don’t burn, about 2 minutes total. Transfer to a bowl and season with salt and pepper and a drizzle of oil.

Divide the kale between 4 plates and top each with a tenderloin. Drizzle some mushrooms and sauce over each. Squeeze a few warm roasted garlic cloves from the heads over each plate and garnish with a sprinkle of fleur de sel.

Galen Zamarra was born in Switzerland and raised in California. “Cooking has always been a part of my life, there was never any question that I wanted to work in restaurants.” At Mas (farmhouse), he uses his extensive French training to create a seasonally inspired menu. “Most of the products are locally produced from small organic and sustainable farms. It is their natural quality that drives the menu.” Esquire named Mas “one of the best new restaurants in the U.S.” New York called Mas “one of the 100 best reasons to love New York City.” The New York Times gave a two-star review, writing that “Mas is the kind of earnest, tasteful restaurant that this city -- that any city -- can always use.”

NEW YORK, NEW YORK MAS (FARMHOUSE)

CHEF GALEN ZAMARRA

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I N S T RUC T I O N S:

(Serves 4)

“The name The Puzzle is often how I look at pairing wine with food. You have to find the perfect blend or it's just not right. The Puzzle is a rich, bold red that can hold up to the big flavors of lamb merguez sausage. The wine also has warm toasty notes and we cook our chestnuts in brown butter which maximizes the toasty, nutty flavor.”

GRILLED LAMB MERGUEZ

CHEF LAUREN DESHIELDS

VISION

PuzzleTHEPAIR WITH:

CANNELLINI BEANS, GRILLED OYSTER MUSHROOM, BABY ARUGULA, BROWN BUTTER CHESTNUTS

FOR THE LAMB ROMESCO SAUCE

ING R E D I E N T S: ING R E D I E N T S:2 Lbs fresh chestnuts in the shell5 Tbsp butter, divided1 Tbsp vegetable oil,

plus more for grilling8 Cups cooked (or canned)

cannellini beans, rinsed½ Cup chicken stock

1 Lb oyster mushroom clusters10 Links lamb merguez sausage

or other small spicy lamb or pork sausage

6 Cups baby arugula leaves1¼ Cups romesco sauce Salt and black pepper

2 Tomatoes (6 oz each), chopped

12 Piquillo peppers, (jarred), drained and chopped

½ Large yellow onion, chopped ½ Cup blanched hazelnuts

5 Cloves garlic 1 Packed cup mint leaves 1½ Tsp chili flakes1½ Tsp smoked paprika3 Tbsp olive oil3 Tbsp sherry vinegar

Salt

Preheat the oven to 400°F and a gas grill to medium-high.

Score the chestnuts with a sharp knife by cutting an “X” on both sides of the shell and put on a small baking sheet. Melt 1 tablespoon of the butter and drizzle over the nuts, along with the oil. Season with salt and pepper and toss to coat. Roast in the oven until the shells begin to split open, about 10 minutes. Cool briefly and peel.

Put the beans, chicken stock, and remaining butter into a large saucepan over medium-low heat and heat through. Stir in the chestnuts.

Drizzle some oil over the mushrooms and season with salt and pepper. Sear the mushrooms on the grill until grill marks appear and they soften slightly, 1 to 2 minutes per side. Pull the clusters apart into smaller pieces and stir into the beans.

Grill the sausages, turning once, until cooked through, 4 to 5 minutes per side. Let cool slightly; slice into chunks.

Fold the arugula into the pot of beans, add the lemon juice, season with salt and pepper, and stir gently.

Preheat the oven to 400°F.

Toss the tomatoes, peppers, and onions together on a baking sheet. Spread into a single layer and bake for 25 minutes; cool.

Put the tomato mixture, hazelnuts, garlic, mint, chili flakes, paprika, olive oil, and vinegar into a food processor and purée until smooth. Season with salt.

To serve, spread 2 tablespoons romesco on the bottom of each of 10 small plates. Top each with a scoop of the bean mixture and arrange the sliced sausages over the top.

Lauren DeShields grew up in Florida in a family where there was always a home-cooked meal on the table. Lauren started her culinary career at Johnson & Wales University. She joined 3030 Ocean under James Beard award–winning Chef Dean James Max and Chef de Cuisine Paula DaSilva and continued to work there for three years. There, she learned the importance of sourcing quality local and seasonal ingredients. After working in several other restaurants, she returned home and joined Market 17 with encouragement from Chef Max in January of 2012 as Executive Chef. She has brought her amazing palate and skills to the table to take the food and kitchen to an even higher level.

FORT LAUDERDALE, FLORIDAMARKET 17

CHEF LAUREN DESHIELDS

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(Serves 10 as first course)

I N S T RUC T I O N S: I N S T RUC T I O N S:

Spring Mountain Estate

This stunning mountain estate ranges from 500 to 1,600 feet above sea level and is comprised of 560 acres. Only 20 percent, or 120 acres, of the total vineyards are planted; the non-farmed acreage remains in its native forested state. Maintaining the local ecosystem provides a natural habitat for indigenous plants and wildlife, fostering biodiversity and balance.

From a bird’s eye view one can see 112 distinctive vineyard blocks, each planted to a specific varietal — Merlot, Cabernet Franc, Cabernet Sauvignon or Petit Verdot. These parcels reflect distinct soil types, sun exposures and individual microclimates. After hand-harvesting, the blocks are fermented separately to protect the integrity of each site and give our winemaker unique wines to choose from when creating the final blends.

For a truly unfiltered Newton experience, we invite you to visit our breathtaking Spring Mountain estate and discover how our distinctive terroir and unfiltered approach to winemaking shape our award-winning wines.

With each new vintage, our winemaker Chris Millard hand-selects and blends fruit from the blocks that represent the finest expression of our Spring Mountain estate to create our icon wine The Puzzle.

Spring Mountain Estate

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block 28 white hill flats-cabernet sauvignon

block 35 puzzle terraces-cabernet sauvignon

block 8 rock pile-petit verdot

newton vineyard winery

block 58 cabernet sauvignon

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82

newton family estate

block 55 red hill north-merlot

block 53 red hill west

pino solo-cabernet sauvignon & cab franc

block 82 end of the line-cabernet sauvignon

Chef Jason Fox, Chef Vitaly Paley, Chef Randy Evans, Chef Michael Kornick,

Chef Galen Zamarra and Chef Lauren DeShields.

A Warm Thank You to the Chefs

STILL WINE © 2013 IMPORTED BY MOËT HENNESSY USA, INC. NEW YORK, NY

www.Facebook.com/newtonvineyard