January 2010 1

AT HOME

www.viansa.com VIANSA WINERY & VINEYARDS SONOMA VALLEY JANUARY 2010

2 Viansa At Home

January2010

Viansa EventsItalian CruisePortofino

Why Wine Tasting is All About Your Nose

How ToDescribe Wine

Wine Pairing Recipes

Viansa EventsWinter Wedding

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Tuscan Club Wines

January’s Feature Cucina Viansa SelectionEnjoy our food selections

What’s Happening

Wine List

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ear Tuscan Club MemberS,D

Dear Tuscan Club Member,

Here is the first shipment of the new year! Whether you are in the Solo Vino, Solo Rosso, or Solo Bianco, these wines will bring a lot of warmth and happiness to your home. All of us here at Viansa are looking forward to supplying your needs in food and wine pairings, recipes and other information that make wine so enjoyable. Don’t forget that as a privileged club member you can experience Viansa in many different ways: by visiting us here in beautiful Sonoma Valley, calling your dedicated food and wine specialist at 800.995.4740 or even on our newly redesigned website, www.viansa.com. If you have not yet reviewed the new site, let me encourage you to do so. Once you visit, you will discover many new features that bring Viansa closer to you. In addition, we have assessed your comments regarding the Tuscan Club Magazine. We received a lot of positive feedback, as well as some negative, and hope that you will be pleased with how the magazine is going to be delivered from now on.

Cheers,Lloyd

Lloyd DavisPresident

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Viansa Events

Portofino

2010 Italian Wine Cruise

4 Viansa At Home

Book by 1/29/10 for FREE AIR & GRATUITIES

Portofino, Italy, is located in the province of Liguria. Liguria is home to the classic town of San Remo, the region’s capital of Genoa, the seaside villages of Cinque Terre and the picturesque town of Portofino. The 220-mile half-moon shaped coastline of Portofino is lined with romantic fishing villages, shops, restaurants, rocky cliffs and sandy beaches with sparkling green waters that reveal an infinite display of aquatic life. The rugged terrain of this seaside region makes grape growing a challenge. Liguria is known for producing Cinque Terre, a white wine made around the “five lands.” Vines there have been planted since the olden days on scarcely accessible terraces close enough to the Ligurian Sea to catch the spray from breaking waves. The Cinque Terre and Scia-chetrà, a rare dry raisin wine, are both made using Bosco, Albarola, and Vermentino grapes.

CINQUE TERRE The Cinque Terre is noted for its beauty and most of its charm comes from the lack of conspicuous modern development. Over centuries, people have carefully built terraces on the rocky, steep landscape right up to the cliffs that overlook the sea. Cinque Terre, the five villages and surrounding hillsides are a UNESCO World Heri-tage Site. Paths, trains and boats connect the villages, and cars can’t reach it from the outside. So the best way to discover Cinque Terre is to visit on foot. Along the trails and centuries old flights of steps, one encounters the beauty that has captivated tourists for many generations. The most famous path of the Cinque Terre is the “Via Dell’Amore”, roughly translated as “Lover’s Walk”, which connects Manarola to Riomaggiore. In addition to the wonderful wines produced in Cinque Terre, the local cuisine is defi-nitely worth trying. The staples of this region are anchovies, grapes, olives, pesto, fo-caccia bread and farinata, a snack found in bakeries and pizzerias that is a savory and crunchy pancake made from a base of chick-pea flour.

Abbazia Di San Fruttuoso Church of San Giorgio Maggiore Castello Brown “Christ of the Abyss”

September 5th-17th, 2010Cabin’s Starting at $4,288!

4 Viansa At Home

January 2010 5

Wine & Restaurant Ideas

Da U Batti Vico Nuovo 17Tues-Sun noon-3:00pm; 8:00-11:30pmThis restaurant specializes in seafood with a fixed menu. The dishes are exquisite and there is a great selection of French and Italian wines.

La Terrazza Splendido HotelLunch & DinnerTravel + Leisure Magazine recommended. This restaurant is located in the five-star HotelSplendido, a former 16th-century monastery overlooking Portofino’s bay. The open-air terrace restau-rant, filled offers breathtaking views over Portofino Bay and the Tigullian Gulf.

Da Puny Piazza Martiri dell’Olivetta 5Fri-Wed noon – 3:0-0PM; 7:00–11:00PMRight on the piazzetta, its tables enjoy views of the boats bobbing in the harbor. Enjoy fresh fish al verde (in a green sauce of parsley, lemon and white wine or al sale (baked under a thick salt crust). The food is great and the atmosphere creates a romantic dining experience in Italy.

Trattoria Cesarina Via Mameli 2/C, Santa Margherita LigureDon’t expect a menu; instead, allow the staff to suggest what to order. Among other treats, you may encounter a delectable antipasto of local frutti di mare, a seafood-theme pasta dish, and the catch of the day delicately grilled or baked in that laissez-faire Ligurian style. (Fodor’s Travel)

Castello BrownA house museum located high above the harbor of Portofino, Italy. The castle’s site is well suited for harbor defense, and appears to have been so used since the 15th century.

“Christ of the Abyss”Put underwater on August 29, 1954 in the small bay at a depth of 17 meters. This statue was placed to protect fishermen and scuba div-ers and in memory of Duilio Marcante. Sculpted by Guido Galletti, it represents a benedictory Christ who is looking up towards the sky with open arms as a sign of peace.

Places of InterestAbbazia Di San FruttuosoNorthwest of Portofino (reachable by foot (2-hr walk) or shorter boat ride). Wander through vineyards, orchards and slopes, which are covered in cypress and olive groves. Here you can find an ancient Benedictine abbey. On a calm day, take a boat trip and try to spot the statue of Christ, immersed 15meters below the surface in memory of all the divers who have lost their lives.

Santa Margherita LigureThis charming village is south of Portofino and accessible from the pub-lic bus that leaves hourly from the center of town, or by water taxi. The main attractions to see are The Castle, Basilica of St. Margaret of Antiochia, Abbazia della Cervara and the Villa Durazzo complex.

Church of San Giorgio MaggioreSan Giorgio Maggiore’s gleaming white facade faces across the basin of San Marco to the great piazza. Built as part of the Benedictine monastery on the island, the church’s facade is scaled to present a public face to the town of Venice.

Food & Wine Trails 800.367.5348

info@foodandwinetrails.com www.foodandwinetrails.com/viansa

Abbazia Di San Fruttuoso Church of San Giorgio Maggiore Castello Brown “Christ of the Abyss”

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6 Viansa At Home

Why Tasting Wine isAll AboutYour NoseNobody talks about taking a weekend to go wine sniffing, but in reality that’s the first thing we do when we try a new wine. We sniff it. We may swirl it in the glass to release more aromas and then sniff it again before tasting. There’s a good reason for this. With our noses we can distinguish hundreds, if not thousands, of distinct aromas when we smell wine. Our palates, however, are much more primitive. We can distinguish only five basic characteristics by taste: sweetness, sourness, bitterness, saltiness and savoriness. The first three are commonly found in wine. Saltiness is not what we may be interested to find in wine, and savoriness is at the base of many obscure discussions not totally relevant to this article about aromas. So when tasting a wine, we notice

sweetness on the tip of the tongue. Sourness is detected on the sides of the tongue closer to the back than to the tip. Wine tannins are sensed by dryness around the gums. Bitterness can be tasted on the back of the tongue. Often tannins related to oak aging are detected here. That’s why true enjoyment of wine revolves around its multitude of aromas. When you first sniff a wine, look for obvious flaws such as the smell of moldy paper or rotten eggs. If you don’t find an undesirable aroma, consider what is there. With white wines, it’s usually possible to find some apple scent. So do you smell Macintosh, Pippin, Fuji, Granny Smith? Pear varieties also show up frequently in white wine. For instance, in our Reserve Chardonnay, we pick up aromas of Anjou pears and Gravenstein apples. With red wines, usually a darker fruit is present: blackberries, raspberries, blueberries, cherries or plums. Our Barbera is rich with the scent of ready-to-be-picked blackberries. Wines may also smell like flower and herb gardens with the scents of roses, gardenias, violets, thyme, rosemary and lemon grass showing up. Earthy smells such as chalk, mushrooms, wet soil, barnyard aromas and gravel can also be found in the nose of a wine. Winemaking practices contribute their share of aromas. Wines that have been aged in barrels will reflect that influence by offering notes of vanilla, dill, toast, smoke, coconut, cinnamon or some other baking spice. The aromas of our Ossidiana red blend are a testament to more than two years of aging in 100% small, French oak barrels. Wines that have undergone a secondary malolactic fermentation may offer dairy aromas such as butterscotch or caramel. What is endlessly fascinating about wine is that just about any smell on earth can be found in it--good and bad. That’s why grapes, rather than any other fruit with enough sugar for fermentation, are the dominant fruit from which wine is made. Grapes offer a mind-boggling complexity of aromas. Some are desirable, like pineapple, jasmine blossoms, cocoa dust, blackberries, cured olives, dried wild-flowers, peach jam or heavy cream. Others--burnt rubber, bandaids, cooked asparagus, wet Labrador retriever and fingernail polish—may be less sought after.

January 2010 7

How To

Describe WineAlcohol - The amount of alcohol determines a wine’s richness, body, and the intensity of flavor. Wines with low alcohol feel light-bodied, while wines with too much alcohol often taste overripe and imbalanced.

Balance - Harmony among the wine’s components: fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.

Berrylike - Equates with the ripe, sweet, fruity quality of blackberries, raspberries, cranberries and cherries. The aroma and taste of red wines, Viansa’s Zinfandel for example, are often partly described with this adjective.

Big - Powerful in aroma and flavor; full-bodied. Viansa’s V Cabernet Sauvignon is often described as big.

Body - The weight and texture of a wine; it may be light-bodied or full-bodied. Viansa Piccolo is light bodied while Viansa Cabernet Franc is much heavier.

Buttery - Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. Many Chardonnays, such as our Viansa Reserve, are said to have buttery aromas and flavors.

Earthy - Smell or flavor reminiscent of earth. A certain earthiness can be appealing; Viansa Piccolo Sangiovese is a good example.

Fat - Fills the mouth without aggression.

Fruity - Aroma and/or flavor of grapes; most common to young, light wines but also refers to fruit flavors in wine such as apple, black currant, citrus, pear or raspberry.

Meaty - A wine with chewy, fleshy fruit; sturdy and firm in structure.

Oak(y) - Aroma and flavor that derive from aging in oak barrels. Characterized by smokiness, vanilla, clove or other spices.

Peppery - Term applied to “spicy” wines, Viansa Syrah and Zinfandel have some delicate peppery notes.

Pruny - Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.

Rich - Full, opulent flavor, body and aroma.

Robust - Full-bodied, powerful, heady.

Round - Smooth and well-developed flavor, without angularity or rough edges.

Smoky - Usually an oak barrel by product, a smoky quality can add flavor and aro-matic complexity to wines.Spicy - Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.

Tannin - A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation. It mellows with aging and drops out of the wine to form sediment.

Wine is a very convoluted subject and the language wine geeks use just adds to the confusion. But, if you become accustomed to the basic lingo, you will find it much easier to make sense of the descriptions you read in reviews and buying guides. Below is a short list of words that are commonly used to describe the taste of wine.

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8 Viansa At Home

3 cups flour, unbleached1 tsp baking soda½ tsp Viansa Italian Sea Salt1½ cups Viansa Grapeseed Oil3 eggs¾ cup brown sugar, packed1 T cinnamon, ground2 tsp madagascar pure vanilla extract3 cups gala apples, peeled & finely chopped

Icing:1 Jar Viansa Chardonnay Caramel

Preheat oven to 350°F. Grease and flour a 10” tube (bundt) pan. In mix-ing bowl, combine flour, baking soda and Viansa Italian Sea Salt. Stir well. Combine Viansa Grapeseed oil, eggs, sugar, brown sugar, cinnamon and

vanilla. Beat at medium speed for 3 minutes. Batter will be thick. Gently fold apples into batter. Pour batter into prepared tube pan. Bake at 350°F for 1½ hours. Cool in pan for 10 minutes, then invert on serving plate and remove pan. Stir Viansa Chardonnay Caramel until the wine and caramel are a smooth consistency. Drizzle Viansa Chardonnay Caramel over warm cake. Serves 14.

Serve with Viansa 2007 Cento Per Cento

1 package Viansa Italian Pasta e Fagioli7 cups water 4 T Viansa Extra Virgin Olive Oil1 medium onion, chopped 2 garlic cloves, crushed 3 ounces pancetta, chopped (optional)4 T Viansa Italian Bouquet for Soups & Stews5 vine ripe tomatoes, chopped Viansa Italian Sea Salt to tasteViansa Tellicherry Pepper to taste ½ cup Reggiano Parmesan cheese, grated

Rinse beans thoroughly in cold water. Place beans in large pot, adding enough water to cover by 2 inches. Bring to boil, cooking for 2 minutes. Remove from heat, cover and let stand for 1 hour. As beans are standing, sauté garlic, onion and pancetta in 4 T Viansa Extra Virgin Olive Oil. Drain and rinse beans. Puree 1 cup of bean mixture in food processor until smooth. In a separate large pot, add 7 cups water, sautéed mixture and Viansa Italian Bouquet for Soups & Stews. Bring to a boil. Reduce heat, cover and simmer 45 minutes. Before putting the puree back into the soup, add macaroni and boil for 8 minutes. Return puree to remaining soup in saucepan, stir well. Add tomatoes and heat thoroughly, 20- 25 minutes stirring occasionally. Season soup with ground Viansa black Tellicherry Pepper and Viansa Italian Sea Salt. Ladle soup into bowls. Sprinkle with Reggiano Parmesan cheese and drizzle with Viansa Extra Virgin Olive Oil just before serving. Makes approximately 9 (1 cup) servings.

Serve with Viansa 2004 Cabernet Franc, 2005 Ossidiana or 2007 Athena

VIANSA ITALIAN PASTA e FAGIOLi

Wine Pairing Recipes

8 Viansa At Home

APPLE CAKE WITH VIANSA CHARDONNAY CARAMEL

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2 cups Risotto½ cup Viansa Extra Virgin Olive Oil1 medium onion, chopped3 T Viansa Bouquet for Soups & Stews3-5 cups water1 cup Viansa 2007 ArneisViansa Italian Sea Salt to tasteViansa Tellicherry Pepper to taste1 cup Reggiano Parmesan Cheese

January 2010 9

Heat Viansa Extra Virgin Olive Oil in frying pan. When oil is hot, sauté half of onion until soft and golden. Add risotto to pan, sauté for a few minutes. Make certain rice is well coated with oil. Add Viansa Italian Bouquet for

Soups & Stews and stir. Have 3-5 cups water ready. Add water slowly, 1/3 cup at a time or enough so rice stays wet, but never so much to completely cover rice. When rice has absorbed all liquid from last addition, add the next. Stir frequently and keep heat on simmer. Add wine slowly to rice. When rice is almost cooked, add Reggiano, Viansa Italian Sea Salt and Viansa Tellicherry Pepper to taste. Let it set for a few moments. For variations, stir in sautéed mushrooms, cooked shrimp, or cooked chicken to prepared risotto if desired. Serves 4.

Serve with Viansa 2007 Arneis or 2007 Cento Per Cento

VIANSA RISOTTO

4 T Viansa Extra Virgin Olive Oil1 medium onion, chopped4-6 cloves garlic, crushed2 bay leafs½ cup diced celery1 cup Viansa 2007 Athena1 quart homemade chicken, fish or vegetable stock2 cups homemade tomato sauce or 2 jars Viansa Pasta Sauce1 jar Viansa Roasted Red Pepper Tapenade½ cup fresh basil, chopped ¼ cup fresh Italian Parsley2-3 T fresh lemon juice

Add Viansa Extra Virgin Olive Oil to large pan, heat on medium. Add onion & garlic, sauté 3 minutes. Add bay leafs, celery and 1/2 of seasoning mix. Sauté 6-8 minutes. Add Viansa 2007 Athena, stock, tomato sauce, Viansa Roasted Red Pepper Tapenade, basil and remaining seasoning. Simmer 12-14 minutes. Add lemon juice. Add seafood. Cover and cook 7 minutes over medium heat. Remove any mussels or clams that do not open. Ladle Cioppino into bowls. Sprinkle with parsley. Serve with fresh crusty Italian bread. Serves 5.

Serve with Viansa 2007 Athena or 2007 Arneis

VIANSA CIOPPINO

Seasoning:2 tsp Viansa Italian Sea Salt 1 T Viansa Tellicherry Pepper2 T fresh oregano, chopped1 T fennel seeds1 T fresh rosemary, chopped

Seafood:1/2 lb. medium shrimp 1/2 lb. scallops10 fresh mussels 1 lb. firm white fish, chopped in 1” pieces 16 fresh clams or oysters (optional)

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10 Viansa At Home10 Viansa At Home

Winter WeddingViansa Events

Viansa exceeded our expectations in every way. If you are a looking for a classic wine country wedding, look no further! We got married in their wine cellar, which was so romantic. We had our cocktail hour in their tasting room, and the reception in their tent. It was a challenge finding a venue in Wine Country that could accommodate an indoor ceremony and reception. Most wineries have outdoor ceremony space, but since our wedding was in December that wouldn’t do. We were thrilled to find Viansa. One of the benefits of going with Viansa is that they provide a day with the coordinator. We were lucky enough to work with Brooke Altman who has been there for years. Brooke is so professional and responded quickly to each email we sent. Our wedding had several details and moving parts and Brooke executed each one flawlessly. Because of her calm personality and organizational skills, we could relax on the day of the wedding and feel confident that she would bring our vision to life. The entire Viansa staff was wonderful, professional and friendly. They definitely added to the joy of our day! The food and wine was also exceptional. We received so many compliments on the beauty of the location, the quality of food and wine and the friendliness of the staff. We were so proud to bring our family and friends to Viansa and know that it was a memorable experience for them all. My single only regret about our entire wedding was that it wasn’t longer. Otherwise, I would give Viansa an A+.

-Damian & Fiona Kelly

Looking to have a winter wedding? Viansa is the perfect venue for a winter wedding because of its accommodations. Here is one couples story.

January 2010 11

Cake: Laurie LucovFlowers: Anita Isaza from Wine Country Flowers

Photography: Jennifer Kloss Heffner from Jennifer Kloss Photography

12 Viansa At Home

Our 2006 Ossidiana is a blend of 48% Cabernet Sauvignon, 37% Cabernet Franc and 15% Merlot and aged in 100% French oak. Aromas of mocha, vanilla and black cherries make this wine very appealing. The mouth feel is big with delicious flavors of plum and blackberries. The finish is long and complex. This wine pairs well with steak with gorgonzola cheese sauce, red sauce pasta and hard, bluecheeses. Enjoy this wine now or cellar up to 2015.

January Wines

2007 ArneisAppellation: Sonoma County

Our 2005 Ossidiana is a blend of 53% Cabernet Sauvignon, 39% Cabernet Franc and 8% Merlot. Aged in French oak, this wine is very seductive with aromas of vanilla and ripe blackber-ries followed by flavors of ripe black cherry and plum that are deep and concentrated. This wine pairs well with ravioli, rib eye steak and bold cheeses. Enjoy this wine now or cellar up to 2020.

2005 OssidianaAppellation: Sonoma County

T u S C A n C l u bPremio Vino

Retail: $125.00Club Price: $62.50

Retail: $125.00Club Price: $62.50

Solo bianco

Retail: $20Club Price: $15

2006 OssidianaAppellation: Sonoma County

Our 2007 Arneis was fermented entirely in stainless steel tanks to preserve its fresh fruit aromas and flavors. Arneis, the prominent white grape grown in northern Italy, produces a wonderfully light, well-balanced wine with firm acidity and elegant fruit. This wine has crisp flavors of melon, pineapple and green apple with a crisp and clean finish. It is a delightful white wine that pairs nicely with grilled fish, light pasta dishes and summer salads.

2007 Cento Per Cento Appellation: Carneros

“Cento per Cento” means “100%” in Italian. The wine is 100% Chardonnay and aged 100% in French oak. The 2007 Cento per Cento Chardonnay starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors. This is a full bodied, yet balanced, Chardonnay with a long rich finish.This wine goes well with prawns, warm crab dip and pasta with clams.

Retail: $39Club Price: $29.25

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2007 “Athena” DolcettoAppellation: Sonoma County

January WinesT u S C A n C l u b

Athena is made with Dolcetto grapes, which are picked with bold acid and low sugars. This is a fruit forward red with light tannins and bright acidity, making good for early consumption. It is great served slightly chilled and pairs well with most foods.

Solo Vino

Retail: $14.50Club Price: $10.88

2007 Cento Per Cento Appellation: Carneros

“Cento per Cento” means “100%” in Italian. The wine is 100% Chardonnay and aged 100% in French oak. The 2007 Cento per Cento Chardonnay starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors. This is a full bodied, yet balanced, Chardonnay with a long rich finish.This wine goes well with prawns, warm crab dip and pasta with clams.

Retail: $39Club Price: $29.25

2007 “Athena” DolcettoAppellation: Sonoma County

Athena is made with Dolcetto grapes, which are picked with bold acid and low sugars. This is a fruit forward red with light tannins and bright acidity, making good for early consumption. It is great served slightly chilled and pairs well with most foods.

Retail: $14.50Club Price: $10.88

Solo Rosso

2004 Cabernet FrancAppellation: Sonoma County

Viansa’s 2004 Cabernet Franc is 100% Cabernet Franc, a firm, rich and intense wine with black cherry, cocoa and sage aromas. Ripe cherry, blackberry and plum flavors dominate with firm, integrated tannins in the long satisfying finish. Pairs well with lamb chops, prime rib or a simple fresh tomato salad.

Retail: $35Club Price: $26.25

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WhAT’S hAppEnInG AT VIAnSAOur new website is getting ready to launch! Once you visit, you will discover many new features that bring Viansa closer to you. The website has been redesigned with you in mind, making it easier to find just what you’re looking for. In addition to easier navigation, we have assessed your comments regarding the Tuscan Club Magazine. We received a lot of positive feedback, as well as some negative, and hope that you will be pleased with how the magazine is going to be digitally delivered from now on.

J A n uA RY ’ S F E AT u R E D C u C I n A V I A n S A S E l E C T I O n

PASTA E FAgIOlIVIAnSA CHARDOnnAY CARAMEl Viansa’s Chardonnay Caramel Sauce is cre-ated from sweet cream and Viansa Chardon-nay wine and is perfect for topping ice cream or pastries, dipping fruit & cubes of cake as a fondue or drizzling over apple pie.

ITAlIAn bOuquET FOR SOuPS & STEWSThe Italian bouquet for Soups & Stews is a combination of herbs mainly used to prepare soup, stock, stews & casseroles. Dishes made with the Italian bouquet include: Cannellini beans, Risotto, Minestrone soup, Paste e Fagioli, Italian lentil Soup, Italian Spicy Chicken Soup and Tuscan beef Stew.

ROASTED RED PEPPER TAPEnADE

Viansa gourmet tapenades have become a pantry staple for people who love to cook and eat good food without hours of preparation. Viansa’s Roasted Red Pepper Tapenade is perfect for enlivening pasta dishes, a peppery addition to cioppino and other seafood stews. A bright complement to shellfish dishes.

Pasta e Fagioli is a traditional meatless Italian dish. like many other Italian favorites, Pasta e Fagioli is made using cannellini beans and small shell pasta. The base is olive oil, garlic, minced onion, and spices, along with tomatoes. The consistency of the dish can vary, as some renditions fall in the soup category, while others are much thicker as a stew. Serve with your favorite hot crusty Italian bread and top with Reggiano Parmesan cheese.buon Appetito!

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Wine listVInO BIAnCO – WhITE WInE

“VITTORIA” PInOT gRIgIO 2007 A soft and fruity Pinot grigio harvested from the Morning Sun vineyard on Sonoma Mountain and our estate vineyard in Carneros. ARnEIS 2007 A food-friendly varietal primarily found in Italy’s famous Piedmont region, crisp Arneis is rarely grown in California. Arneis has crisp flavors of melon, pineapple and green apple with a crisp & clean finish.

“PIERInA” VERnACCIA 2007 Our 2007“Pierina” is 73% Vernaccia & 7% Chardonnay. This delightful white wine displays luscious flavors of ginger, grapefruit, tropical fruit with mineral notes, making it the perfect option for those who are looking for something unique.

“SEnZA” CHARDOnnAY 2007 A true taste of the Chardonnay grape unobstructed by oak with a refreshing clean finish. Viansa’s 2007 Senza offers flavors of granny Smith apples, white peach and subtle tropical notes with a refreshingly clean finish.

CHARDOnnAY 2007 Our 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. A balance of 50% fermented in barrel and 50% in stainless steel.

RESERVE CHARDOnnAY 2007 Our Reserve Chardonnay is a delicious dry wine with flavors of citrus, oak, pear and hints of butter with creamy mouth feel. It is barrel-fermented Sonoma County fruit and spends nine months in oak.

“CEnTO PER CEnTO” CHARDOnnAY 2007 Our rich and balanced estate chardonnay starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors.

VInO ROSE – ROSE WInE

DOlCETTO ROSE 2008 This light and crisp saignee rose displays a soft, floral nose with hints of wild strawberry. Flavors of cranberry and strawberry are followed by a clean, firm acidity.

“IMbIAnCO” ROSE 2007 is a fresh and fruity blend of 88% Primitivo and 12% Muscat Canelli. Enjoy on its own or pair with spicy foods.

VInO DOLCE – SWEET WInE

“FRESCOlInA” TOCAI FRIulAnO 2007 This blend of Tocai Friulano (93%) and Muscat (7%) is delightfully sweet and refreshing. (500ml)

lATE HARVEST PRIMITIVO 2005 Sonoma Valley Primitivo harvested at 28˚ brix. barrel aged for 12 months, our late Harvest Primitivo is lush, rich and the perfect dessert or after dinner wine. (375ml)

IMbIAnCO 2007 With a blend of 88% Primitivo and 12% Muscat Canelli, this wine possesses flavors of strawberry, kiwi, and tropical fruits.

Bottle | Case

$19.50 | $234.00$14.63 | $175.56

$20.00 | $240.00$15.00 | $180.00

$20.00 | $240.00$15.00 | $180.00

$25.00 | $300.00$18.75 | $225.00

$20.00 | $240.00$15.00 | $180.00

$25.00 | $300.00$18.75 | $225.00

$39.00 | $468.00$29.25 | $351.00

$17.00 | $204.00$12.75 | $153.00

$14.50 | $174.00$10.88 | $130.50

$22.50 | $270.00$16.88 | $202.56

$30.00 | $360.00$22.50 | $270.00

$14.50 | $174.00$10.88 | $130.56club price in red

16 Viansa At Home

VInO ROSSO – RED WInE

“ATHEnA” DOlCETTO 2007 A varietal native to northern Italy, our Sonoma County “Athena” is a wonderfully fruit forward Dolcetto.

PInOT nOIR 2007 The 2007 Morning Sun Vineyard Pinot noir is showing amazing richness, depth and purity with aromas of plum, cherry and fresh earth. The flavors unfold into intense black cherry and raspberry with a long elegant finish.

“PICCOlO” SAngIOVESE 2005 Sangiovese is the most widely planted red wine grape in Italy and the hallmark of the Chianti region. This wine has aromas of strawberries, black cherries and dry fruit intermingled with some cedar notes. Finishing with flavors of nutmeg, caramom and black fruit.

“lA nEbbIA” nEbbIOlO 2005 nebbiolo, a grape native to Italy’s foggy Piedmont, is a light-bodied dry red with forward acidity. A dry red with good acidity, our 2005 “la nebbia” offers aromas of fresh earth, cranberry and white flowers with flavors of pomegranate, bing cherry and brown spice.

“FARnETA” PRIMITIVO 2006 Primitivo is similar to that of Zinfandel, typically found in the region of Puglia in southern Italy. The grapes for our “Farneta” are harvested right here in Carneros. This wine is boasting with wonderful black pepper, wild berries and raspberries.

MERlOT 2006 Aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors.

FREISA 2005 A common blending grape of northern Italy, this dark and “chewy” food-friendly wine is quite rare in our country.

ZInFAnDEl 2006 Ripe yet well focused with aromas of black cherry, crushed black pepper and toasty oak.

SYRAH 2006 A delicious blend of Syrah (94%) and Primitivo (6%), harvested from bayer Ranch, Emery Ranch & Serres Ranch vineyards.

CAbERnET SAuVIgnOn 2004 This north Coast Cabernet Sauvignon has very rich and dense aromas with chewy tannins in the finish.

CAbERnET FRAnC 2004 This Sonoma County wine has rich and intense aromas and flavors. Firm, integrated tannins with a long satisfying finish.

“PRInDElO” RED WInE 2006 A popular proprietary blend of Primitivo (67%), Zinfandel (22%) and Teroldego (11%) from our estate vineyards in Sonoma Valley.

Bottle | Case

$14.50 | $174.00$10.88 | $130.56

$35.00 | $420.00$26.25 | $315.00

$25.00 | $300.00$18.75 | $225.00

$30.00 | $360.00$22.50 | $270.00

$35.00 | $420.00$26.25 | $315.00

$28.00 | $336.00$21.00 | $252.00

$25.00 | $300.00$18.75 | $225.00

$25.00 | $300.00$18.75 | $225.00

$28.00| $336.00$21.00 | $252.00

$35.00 | $420.00$26.25 | $315.00

$35.00 | $420.00$26.25 | $315.00

$35.00 | $420.00$26.25 | $315.00

Wine list

club price in red

January 2010 17

CELLAR SELECTIOnS

“AuguSTO” bARbERA 2005 Our traditional, d’Asti-style barbera has tempting flavors of ripe plums and blackberries with soft tannins and a long, smooth finish.

“THAlIA” SAngIOVESE 2005 (90% Sangiovese, 10% Cabernet Sauvignon) big and powerful, showing loads of ripe blackberries, black cherry & spice that evolves into flavors of wild berries, licorice and dried cherry.

“lOREnZO” MERlOT 2006 82% Merlot and 18% Cabernet Sauvignon and aged 16 months in French and Hungarian oak. Aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors. This is a rich supple Merlot with a long smooth finish and soft tannins.

RESERVE CAbERnET SAuVIgnOn 2005 A Sonoma County blend of 93% Cabernet Sauvignon, 5% Merlot and 2% Cabernet Franc. Our Cabernet Sauvignon is very well balanced with flavors of wild crush berries, earthy, light spice and cocoa with a long finish.

“SAMuElE” CAbERnET FRAnC 2005 Our 2005 “Samuele” is rich and intense with aromas of toasty oak, dried herbs and fresh crushed blackberries. The flavors turn to black cherry, plum and currants with a long smooth finish framed by firm yet supple tannins.

“V” CAbERnET SAuVIgnOn 2005 A magnificent blend of Cabernet Sauvignon (76%), Cabernet Franc (13%), and Merlot (11%) sourced from the famed Oakville appellation in napa Valley.

“OSSIDIAnA” 2005 Our flagship wine, a stunning blend of Cabernet Sauvignon (56%), Cabernet Franc (33%), and Merlot (11%). Powerful yet elegant.

Bottle | Case

$42.00 | $504.00$31.50 | $378.00

$45.00 | $540.00$31.50 | $378.00

$45.00 | $540.00$22.50 | $270.00

$50.00 | $600.00$25.00 | $300.00

$55.00 | $660.00$27.50 | $330.00

$105.00 | $1260.00$73.50 | $882.00

$125.00 | $1,500.00$62.50 | $750.00

club price in red

Wine list

18 Viansa At Home

SIGnATURE SERIES (For premio Club Members Only)

ROn’S VInEYARD CARnEROS SAngIOVESE 2006 Possesses flavors of cranberry, vanilla, oak, red and black cherries and raspberries. Enjoy now through 2019.

llOYD’S VInEYARD CARnEROS CHARDOnnAY 2007 barrel fermented in 100% new French oak and aged on its lees for a full year. Creamy texture with flavors of baked apple and pear, hazelnut and toasty oak.

WInERY VISTA SOnOMA VAllEY CAbERnET SAuVIgnOn 2006 Aged 24 months in new French Oak it offers complex aromas of blackberry, spice, and dried herbs with concentrated flavors of current, blackberry and sweet oak. It has a long, persistent fruit-filled finish with firm, bold tannins. Drink now through 2025.

RED CHAlK AlEXAnDER VAllEY CAbERnET SAuVIgnOn 2006 Aged in new French oak for 24 months, it has aromas of toasty oak, vanilla and cinnamon spice that lead to ripe plum, blackberry and cedar oak flavors. The mouth feel is dense and chewy with a long lingering finish. Drink now through 2019.

CHAlKS EDgE AlEXAnDER VAllEY CAbERnET FRAnC 2006 Its Chalk Hill slope side vineyard produces aromas of black cherry, spicy oak and vanilla bean fol-lowed by flavors of black raspberry, ripe current and baking spices. It has a soft mouth feel, silky tannins and a long, smooth finish. Drink now through 2019.

gnARlY RIVER AlEXAnDER VAllEY CAbERnET FRAnC 2006 Fruit from old gnarly vines in a hillside vineyard neighboring the Russian River release aromas of boysenberry, pepper and black cherry. Its more rustic flavors tend toward current and dried herbs. The finish has lots of spice and richness. Drink now through 2016.

DuAnE’S RAnCH SOnOMA VAllEY PRIMITIVIO 2007 Our 2007 Primitivo is a rich, full-bodied wine with a well-balanced acidity that has a long smooth finish. This wine has wonderful flavors of fresh crushed berries, white pepper and a hint of light toasty oak.

DYlAn’S VInEYARD SOnOMA VAllEY ZInFAnDEl 2007 Rich, full-bodied and delicious with aromas of blackberry and toasty oak, leading to complex black cherry, cedar and spice flavors.

Bottle | Case$70.00 | $840.00$52.50 | $630.00

$40.00 | $480.00$30.00 | $360.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

Wine list

club price in red

January 2010 19

TuSCAn Club REPRESEnTATIVES

For assistance or more information about a Tuscan Club Gift Membership or changing your membership category please email or call your Tuscan Club Representative.

B i g r e w a r d s For Sharing Your Passion for Viansa’s

Tuscan Club We would love to have your friends, family and associates join you in all

the Tuscan Club’s fun, festivities plus fabulous food and wine offerings by becoming members of The Club. As a special thank you for bringing in new

members, we’ll give you generous wine rewards.

Here’s how simple it is: If you have someone join the Tuscan Club and they remain members for at least four months, we’ll DOUBLE your wine delivery in an upcoming

month. If you bring in two new members, we’ll DOUBLE your wine delivery in TWO upcoming months. Three new

members means three DOUBLE wine months.

There’s no limit to your rewards. As always at the Tuscan Club, the more the merrier.

To qualify, and get full details, please submit the names of the new members you are referring to your Tuscan Club representative.

A Tuscan Club membership is a delight all year round. The many pleasures and privileges of membership include:

Becky Dalybdaly@viansa.com800.995.4740 x 204States:AK, AZ, CA, HI, ID, NV, OR, WA

Claudia Kellyckelly@viansa.com800.995.4740 x218States: CO, IA, IL, IN, LA, MI, MN, MO, NE, NM, TX, WI, WY

Becky Williamsbwilliams@viansa.com800.995.4740 x203States: AL, CT, DC, FL, GA, MA, NC, NJ, NH, NY, OH, SC, VA, VT

uPCOMIng VIAnSA EVEnTS TuSCAn Club PICK uP11:00 am - 3:00 pm

Sunday January 17

Members-only tastingsViansa’s knowledgeable wine staff will assist you in food and wine pairingsInvitations to special events

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Access to wines not available outside the club25% savings on all current releases10% off gourmet food and gift basketsSubscription to Viansa At Home magazinePrivate tours of Viansa

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January 2010 19