Jepson Vineyard - The California Wine Club

TWO SPECIAL BLENDS FROM A UNIQUE GROWING REGION
JEPSON VINEYARD
Jepson 2003 Estate
“Mendocino” Red Wine
1
4
4
Best
of Class
• Gold Medal, Orange County Fair;
Silver Medal and “Best of Class”
North Coast Appellations at
California State Fair, 2006; Silver
Medals: Mendocino County Wine,
Grand Harvest Awards, San
Francisco Wine Competition, SAVOR
Wine Magazine “North of the Gate”
Wine Competition; Bronze Medals:
Los Angeles County Fair, Riverside
Int’l., San Diego Int’l., West Coast
Wine Competition. Wine Label
Award: Orange County Fair, 2nd
place “Best Use Of Color.”
• A rustic, smoky red rich with fragrances of wild strawberries and
sweet tobacco delivers flavors of wintergreen and cocoa and a
smooth finish.
• Jepson’s Mendocino estate supplied the fruit for this first vintage of
Estate Red.
• Fruit was hand harvested, then gently crushed. The Syrah was coldsoaked for 24-36 hours before fermentation. Winemaker Alison
Schneider added Viognier skins to contribute complexity to the wine.
• After aging for 10 months in French, American and
Hungarian oak, Petite Sirah and
Viognier were added. The final blend
was 94% Syrah, 4% Petite Sirah and
2% Viognier.
• Perfect to pair with calzone stuffed with
goat cheese and braised greens, a lamb
dish or cheese plate.
Non-Vintage “Mendocino”
Summertime White
Table Wine
• This wine was not entered
into competitions or for
review.
• This off-dry wine is bright
and fresh, with aromas of
white stone fruit and a spritz
of lime. A summer quaffer, to
be sure!
• The Jepson estate supplied both the French Colombard (70%)
and the Viognier (30%).
• Fruit was hand harvested, carefully sorted, then fermented in
stainless steel. The Viognier was added later, after spending three
months in neutral oak.
• “The French Colombard gives this wine its notes of sweet white
nectarines and white peaches. Its perfume and depth come from
the Viognier,” says Alison.
• “We called this Summertime White because we imagine you
sitting out on your deck, at a restaurant, on a patio and you want
a light refreshing glass of wine. That is how
we created it. There is a reason there is a
beach chair on the label. We call it the
perfect summer day in a glass.”
• A super companion to Mexican foods with
spicy chiles as well as seafood stews and
even Thanksgiving dinner. It is a natural
as an aperitif.
• Enjoy now.
• Enjoy now. You could hold it a bit longer,
but it is drinking really well right now.
• Alcohol: 14.5%; T.A.; 0.55 gm/100 ml;
pH: 3.50; Cases produced: 1,400;
Bottling Date: August 2004;
Release Date: February 2006.
Tasting Room Retail $18
Restaurant Wine List Price
(If you can find it) - $27 - $33
eat for
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s
e
n
i
“Two w d bbq’s—
n
picnics a eason!”
’tis the s
Member Reorder Price - Just $10.99/Bottle
Save 39% off Tasting Room Retail
• Alcohol: 13.5%; T.A.: 0.73 gm/100 ml;
pH: 3.27; Cases produced: 1,748;
Bottling Date: June 2006; Release Date:
July 2006.
Tasting Room Retail $16
Restaurant Wine List Price
(If you can find it) - $24 - $29
Member Reorder Price - Just $10.99/Bottle
Save 31% off Tasting Room Retail
It’s Easy to Reorder These Wonderful Wines!
800.777.4443
Save up to 39% while these wines are available.
Call today or visit our online winestore at cawineclub.com
For other available wine selections, please see page 11.
Page 2
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Jepson Vineyard
Location:
The Story Behind The Wines...
Hopland, Mendocino County
Mellow in Mendocino,
Owner:
with Jepson Vineyard
Mr. Rob O’Neel
Winemaker:
Alison Schneider
Jepson vineyards shows off fall colors in
Mendocino County.
Established:
1985
Annual Production:
12,000-14,000 cases
Website:
www.jepsonwine.com
CWC Wines Featured:
• 2003 Estate “Mendocino” Red Wine
• Non-Vintage “Mendocino”
Summertime White Table Wine
“We want the finest wines available to
humanity, we want them here, and we want
them now.”
—From the movie Withnail and I (1987)
IN THIS ISSUE:
Wine May be Helpful for Diabetics . . . . . . 4
Recipe: Flank Steak . . . . . . . . . . . . . . . . . . . 4
In Our Email Bag . . . . . . . . . . . . . . . . . . . . 4
Fun Summer Wine Party Ideas! . . . . . . . . . 6
Putting a Sparkle in Friendships
with CWC . . . . . . . . . . . . . . . . . . . . . . . . . 8
Wine Words of the Month . . . . . . . . . . . . . 8
Reorder Your Favorites . . . . . . . . . . . . . . . 11
Watching the River Flow
The hustle and bustle of Healdsburg in
Sonoma County is in sharp contrast to life
just a few miles up Highway 101. Once you
drive past the turn off for the Dry Creek
Valley, you soon enter real country –
Mendocino County – where the pace of life
slows down. Below the winding road is the
Russian River, and it’s easy, on an Indian
summer day, to just sit back and watch the
river flow. And of course, enjoy the welcome
flow of ever finer Mendocino wines from
wineries like tiny Jepson Vineyard a little
more than an hour north of Healdsburg.
The Russian River flows right past its Viognier
and Chardonnay vines, part of the 124 planted acres of its rolling, 1200acre estate. The area is colder in the winter and warmer in the summer,
with sandy and loamy soils and a host of wild boar, deer and turkeys. It is
a unique terroir and a little slice of Mendocino harmony along the
California wine trail…
Continued on page 5
Autumn Harvest Wine Sale. . . . . . . . . . . . 12
On the Cover: The season changes in
the beautiful Mendocino hills.
Save up to 70% and stock up for the holidays! See page 12 for details.
To Your Health
A
Recipe
From Jepson Vineyard
Wine May be Helpful for
Diabetes Patients
The Journal of Food Biochemistry (Feb. 2008)
featured research indicating that red wine
and tea might be helpful to people with type
2 diabetes. The beverages may aid in
helping them to process sugars and starches.
Keeping blood sugar levels within normal
ranges is important in diabetes patients, in
order to prevent the possibility of heart
disease, high blood pressure, blindness, and
more. Blood-sugar levels spike after a meal.
The researchers reported that red wine and
tea taken with meals may lessen this rise in
blood-sugar levels by slowing the passage of
glucose in the small intestine and thereby,
into the bloodstream. Anti-oxidants in red
wine and tea make this possible.
Flank Steak with
Garlic-Red Wine Sauce
“This is a recipe we received from a friend a couple of years ago and tried
it with the Jepson Estate Syrah,” says Steve Cousins, Jepson V.P. and
General Manager. “It will go great with the Jepson Estate Red, too. The
smoky, plummy and sweet tobacco flavors are fantastic with the flank
steak drizzled with the garlic-wine sauce! It is also a fun recipe for guests
because it is relatively simple and prep to eat time is 90 minutes. It is best
if the meat is rare to medium rare.”
(Serves 8)
Ingredients:
2 medium heads garlic
3 pounds flank steak
salt to taste
1 tablespoon and 1 teaspoon freshly ground black pepper
1/2 cup butter
1/2 cup chopped green onions
2 cups dry red wine
This research is not conclusive, the
scientists cautioned, and more is needed
before any recommendation can be made
that diabetes patients increase
their intake of red wine.
Directions:
1. Cut heads of garlic in half, place on a square of foil, and drizzle
with olive oil. Wrap. Bake at 400°F (200°C) for 45 minutes.
Squeeze roasted garlic cloves out of skins, and mash into a puree.
Set aside.
In Our
Email Bag
2. Sprinkle steak with salt and a generous amount of freshly
ground pepper. Heat a large heavy skillet over medium high heat,
but do not add fat. When hot, cook seasoned steak until seared
and well browned on both sides, about a minute per side. Reduce
heat to medium, and add 2 tablespoons of the butter. Continue to
cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
“Once I find one that is the
ultimate, I find another…”
3. Pour off the fat in the skillet, and add the scallions and Jepson
2003 Estate “Mendocino” Red Wine. Bring to a boil, and
“Dear CWC,
whisk in the garlic puree. Boil until the wine is reduced by
You guys are killing me…I came home grumpy from work.
half, and is thick and syrupy. As it boils, scrape up
My wife tells me we are having steak and Caesar salad for
browned bits with a wooden spoon. Stir in the meat
dinner. So, I’m planning a nice Cabernet, red steak and zesty
juices that have accumulated under the steak. Boil
salad to lift my spirits…Then, I’m informed there’s not enough
for another second or so. Remove from the heat,
romaine lettuce, not the right amount of lemon, blah, blah blah….
and stir in the remaining 2 tablespoons of butter
The grill runs out of gas, I have to change it …urghhhhhhhh. My
until it is incorporated into the wine sauce.
wife asks what is wrong? Things were not going as planned. She asked
if I wanted a glass of wine. I told her YES. But what kind? I told her to
surprise me…What a GREAT SURPRISE!! Casa Barranca Merlot/Cab…
Tremendous! Stupendous… So I have to order more…Cut it out. Once I
find one that is the ultimate, I find another…I just can’t win … or can I?
Thanks again.”
4. Quickly slice the meat against the grain,
into thin strips. Arrange on a hot platter,
and pour the sauce down the center of
the slices. Serve at once with your
Jepson Estate Red!
—Russ Wieszczyk, PA
Page 4
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Jepson Continued from page 3
Their Own World
As you take the turn for Jepson off Highway 101, you
can see hawks circling above the forested hills. On a
crisp November day, the estate vineyard glowed golden
and red in the late afternoon sunlight, and the sound
of music and laughter echoed within the Hobbit-like
winery with its roundtop doors and window etched
with grape leaves. Busy people working well together
to craft Jepson’s evolving line of wines are the first
sign that quality waits for you in the bottle.
Alison Schneider, Jepson Winemaker, confirms the
impression. “These three guys – Cellar crew Fernando
Chavez, Salvador Moreno and Luis Velasco – get along
famously,” she says. “That is one of the most important
things about going to work, where you spend more time
than you do at home. When I got here, I was the new person;
I said, ‘This is your winery. I’m here to help make work easier
and the wine its best.’ They all take pride in ownership and know
how to handle any challenge we might have.”
Golden vineyards lie between rolling
hills of oaks at Jepson.
A Winding Road to Wine
Alison has been with Jepson since 2000, and her road to wine
has been a winding one. She started her career in advertising –
Jack Daniels was one of her accounts – and a love of food and
wine led her to Seattle and a complete change of pace as a
cellar rat at Chateau St. Michelle there.
Entranced by Zinfandel, she then headed to California where
the variety is best known, and immediately fell in love with
the Northern California Coast. In 1993, Winemaker Randy
Ullom (now head winemaker at Kendall Jackson) hired her as
Production Coordinator at De Loach Vineyards in Sonoma
County. “Randy taught me computer tracking, lab work, how
to wash a tank … then he left! He said, ‘I’m leaving, but you
have job security because you’re the only one who knows the
tracking system.’” On the job, she learned more and more, the
forklift, the bottling lines. She bought corks and glass and
worked her way up augmenting her knowledge with
chemistry and viticulture classes after work. By 1996,
she was promoted to Assistant Winemaker. Just two
years later she was promoted to Winemaker for
De Loach’s 170,000 annual cases.
Cellar Master Fernando Chavez stirs the
cap at Jepson.
With her experience making both red and white
wines, Alison was the perfect winemaker to oversee
an important transition at Jepson…
Continued on page 7
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Page 5
Fun Summer
Wine Parties!
The OKAY
CAB CORRAL
Party
Invite 10 people to each bring a Cabernet Sauvignon from a different wine region. You can make
up a list and give your guests their “assigned” region, or be more free form about it. Be sure to
include some known (Napa, Paso Robles, Bordeaux, etc.) and some unknown (Chile, Monterey, etc.) regions.
For fun, give the party a western theme:
• Rig up a “corral” with garden fencing or woven branches, and confine the Cabs.
• Have a western barbecue of Cab lovin’ foods like steak and burgers, black beans, tossed salad, chocolate cake.
• Have a few extra bottles of Cab on hand for guests to practice their roping skills. If they can lasso a Cab from
15 feet away in 3 tries, they take it home. (Start the game after everyone’s had at least a glass of wine!)
• Vote and decide on the top three Cabs—and maybe discover a wine region you want to explore more!
Collect two bottles each of the following: California unoaked Chardonnay, California
oaked Chardonnay and French Chardonnay. Also gather up one bottle of red wine.
Invite six friends to join you and ask them to bring any “Chardonnay friendly” appetizer.
Arrange the bottles of Chardonnay in brown paper bags (well-sealed around the necks)
with numbers. Write down your secret list of which numbers correspond to which wines.
The BLIND
AS A BAT
Chardonnay
Challenge
Have “Judging Cards” for each guest asking them to identify which wine is unoaked; which wine is oaked;
and which wine is French.
In a separate room, invite one guest at a time to come in, be blindfolded, and taste four glasses of wine.
You will pour three tastes of Chardonnay and one taste of red wine. Ask the taster to identify the red wine and
the three different types of white wine. Have a helper do the blindfolding, while you keep track of the results.
RED WINE
& CHOCOLATE
Affair
Enjoy the appetizers as you fill out your Judging Cards—and enjoy what
could be some surprising results!
Select a variety of red wines, from Merlot and Cab to Syrah and Zinfandel. Then select a
variety of chocolates, from Hershey’s milk chocolate to super organic dark to bittersweet.
Invite your friends over and start sipping and tasting. See if there is an agreement on which
wines go best with chocolate, and which chocolate goes best with wine.
Remind everyone that the party is delivering fabulous anti-oxidants from two food groups
recommended by nutritionists in the know!
Page 6
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Jepson Continued from page 5
From Whites to Reds,
and Beyond
Prior to 2000, Jepson’s portfolio was almost
entirely white wines, including Chardonnay,
Sauvignon Blanc and French Colombard, with
a few cases of Merlot. Alison helped the winery
move in the direction of red wines. In the
vineyard, new red varieties like Syrah and
Petite Sirah were planted and nurtured with
sustainable farming practices. Alison then began
crafting a line-up of Jepson reds that now make
up 60% of the winery’s output.
These include Jepson’s Estate Red (our CWC
selection). “It’s a wine dear to my heart. Jepson
had always produced varietal wines, but with
our Estate Red, I got to play with Syrah, Petite
Sirah and Grenache.” This wine is the winner of
a Gold Medal and several Silvers.
(left to right) Luis Velasco, Fernando Chavez, winemaker Alison Schneider and
Salvador Moreno take time out for a portrait at Jepson.
Alison is also fond of the Summertime White Wine (our
CWC selection), an unusual blend of French Colombard
and Viognier. “We’ve always made a slightly sweet
French Colombard and decided we wanted to expand
that flavor base. The Viognier broadens it and makes a
more interesting flavor profile.” The whimsical tree on
its label that recalls the many old oaks you see at Jepson
was the creation of an artist friend of Alison’s.
Today, Alison and her team also produce Chardonnay,
Sauvignon Blanc, Viognier, Syrah, Petite Sirah, Zinfandel
and three brandies. It’s an easy flow of wines in
Mendocino, where life is quieter and the river of wine
just keeps on rollin’. Visit Jepson at 10400 South
Highway 101, Hopland, CA 95449, 707-468-8936 or
email [email protected]. Salud!
Jepson’s quaint winery door is open to visitors.
Winemaker Alison Schneider examines the turning leaves at Jepson.
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Page 7
Putting a Sparkle in Friendships
with The California Wine Club
CWC is all about having
fun with wine, putting a
sparkle in our friendships
and learning about wine
along the way. CWC
proprietors Bruce and Pam
Boring do exactly that,
wherever they go. They
always have their CWC
wines shipped to their
destination … and new
friendships are always
just around the corner.
Wine Words of the Month:
Corked and Fined
Long-time CWC members
(from left) Ed Klopp,
Terry Emgee, and Pat Kl
opp.
That was exactly the scenario on a vacation to
Florida where they met Pat and Ed Klopp and Terry Emge for the first time.
“Bruce mentioned CWC and 15 minutes later, we were tasting CWC wines on
their porch,” Ed says. “We immediately joined CWC as our VISA card will
attest. The club has opened us up to different kinds of wine, and it’s fun to
come home from work to find a little box outside your door.”
Like Ed and Pat, Terry joined CWC in 2003. “It is a really neat experience and a
great club to be part of. I’ve gained a lot of knowledge about wines and it’s fun.”
“Bruce and Pam recently invited about nine of us to a tasting of Cabs for CWC’s
new Aged Cabernet Series. It was in a restaurant, and we had all kinds of dishes
with the wines. It was amazing how their taste would change with each course,
food pairing and the passing of time.” Talk about fun with wine!
These friends sample CWC wines over home-cooked meals, too, like the
salmon seafood pasta dinner Pat and Ed put together for a tasting of four
Signature Series® wines. “The nice thing about vacationing in Florida next door
to each other is that after we taste the wines, we can crawl home!” Ed laughs.
Whether the CWC tasting is at a home or a restaurant, Bruce has pen and paper
handy to keep track of comments. He was especially alert to the friends’
reactions one day to a California red he uncorked. “We started sipping, and he
asked us what we thought,” Ed recalls. “Nobody wanted to speak at first.
Finally, someone said, well, it’s not my favorite. And that started it … we
thought it was awful. Bruce told us, ‘We thought so too, but we wanted to give
the wine a fair shot.’ If the wine’s not good, Bruce and Pam can tell.”
Rarely is the wine not good. And never do these Florida friends decline an
offer to sample CWC wines with Bruce and Pam. It’s fun. It’s fascinating. It’s
CWC, delivering wines Bruce and Pam are proud to serve to friends in their
own home … and on vacation, too! Salud!
UNCORKED® is published monthly by Bruce and Pam Boring, Proprietors.
The California Wine Club® · 600 Via Alondra, Camarillo, CA 93012
Reorder your favorites, update your account and send gifts online at www.cawineclub.com.
Pam Boring: President
Bruce Boring: Vice President Sales and Marketing
Page 8
CORKED: This word has two
meanings. “I corked the wine,”
means you put the cork back into
the neck of the wine bottle. But,
“This is a corked wine!” said with
indignation and disappointment is
something else indeed. How can
you tell if you have a corked wine?
It will have a distinctly unpleasant
smell to it like wet, moldy
newspapers.
A corked wine is one that has
been tainted, possibly by 2,4,6trichloroanisole (TCA) in the wine.
This occurs when chlorophenol
compounds meet naturally
occurring fungi. Oak trees can
absorb chlorophenols as pesticides
and this may explain why more
corks than ever are coming up
tainted. And why screw caps are
gaining ground in the wine
industry.
FINED: A wine is fined when it
has undergone the addition of
certain additives meant to clarify it
before bottling. Many winemakers
use egg whites to fine red wines,
since they don’t impact the wine’s
aromas and fruit character like
gelatin or other fining agents can.
Fining can also be used to remove
excess tannins. Bentonite, a clay, is
another fining agent used to absorb
unwanted proteins and other
matter. Some winemakers do not
fine their wines, as they feel the
process may strip the wine of
aromas and flavors.
Judy Reynolds: Editor, writer, photographer
Tapia Studios: Graphic Designers
To send or receive information on the CWC and a complimentary issue of Uncorked®,
please call us at 1-800-777-4443 or fax toll-free at 1-800-700-1599.
www.cawineclub.com
The California Wine Club® · www.cawineclub.com · 1-800-777-4443
Take a look at this month’s upper level club
Signature Series® and our
International Selections:
You Be The
JUDGE
Unpredictable Judges Toast With
Everything in Their Cellars
Some months, you CWC Judges are predictable. Mostly
Chardonnay. Mostly Cab. Not this time. Your chambers are
overflowing with all kinds of wines. We are glad you’re having
so much fun with wine! The Judges whose comments we print
in Uncorked will have even more fun, because they receive an
extra bottle in their next shipment. To win a case of CWC wines
of your choice at year’s end, just keep sending in those cards.
Each one is entered into our drawing. We predict many entries
in 2008! Salud!
(Wines are rated on a 20 point system....with 20 points being the highest.)
20 pts
Windsor Vineyards 2002 “North Coast” Private Reserve Cabernet
Sauvignon “This was our first shipment and we couldn’t be more
pleased. We’ll definitely be re-ordering.”
®
Two Napa Valley Cabs, a Syrah and a Red Wine from Sonoma …
everyone’s a winner with our Signature Series®. No wonder our
members keep placing those reorders! Join them and find out
why this little club is a big hit. Call 1-800-777-4443 for more
information.
Robert Craig Cellars 2004 “Mt. Veeder, Napa Valley” Cabernet
Sauvignon
• 91 points, Wine Enthusiast…“All the elements of a cult Cab are there …”
• 92 points, Connoisseurs’ Guide; 4 out of 5 stars, Restaurant Wine;
“One of the Top 50 Napa Cabernets”, Wine Spectator.
Vineyard of Pasterick 2002 “Dry Creek Valley” Syrah
• 90 points, Wine Enthusiast (October 2007) “... aromas of crushed black
peppercorns, blackberries and oak …rich and soft in the mouth…”
• The Pasterick estate hillside vineyard has been home to vines since
the early 1900s.
- Cindy Koch, IL
Hartwell Vineyards 2004 Miste Hill “Napa Valley, Stags Leap
District” Cabernet Sauvignon
20 pts Ballentine Vineyards 2005 Merlot “Our first delivery as part of
• A luscious blend of 79% Cabernet Sauvignon, 18% Merlot and
3% Petit Verdot.
• Just 861 cases made.
The California Wine Club was outstanding! Very aromatic
wonderful taste. Easily the best Merlot we’ve had in years.”
- Chris and Becky Eldredge, LA
Pellegrini Family Vineyards 2005 Milestone “Sonoma County”
Red Wine
20 pts South Coast Winery 2004 Rolling Hills Estate Syrah “This is the
• 92 points, Connoisseurs’ Guide: “.. a new level of achievement for
the Pellegrini label…long on cherries, currants and very rich oak…”
• Gold Medal, 2007 Sonoma County Harvest Fair.
best wine I’ve ever tried. I’m ordering 10 bottles plus two of
their Chardonnay to try.”
- William Moye, GA
Cost is $271 (includes shipping and handling).
Call 1-800-777-4443 to order.
17 pts Madroña 2006 Estate Grown Zinfandel “Not usually a Zin Lover,
but it’s smooth as silk at first and then a great finish. Pleasantly
shocked!!”
- Megan Murray, DC
16 pts South Coast Winery 2005 Reserve Chardonnay “My husband likes
buttery wines. I like oak – this is a good balance between the two.”
- Rebecca & Rene Ribbers, CA
Signature Series®:
18 pts von Strasser 2004 Cabernet Sauvignon “We drank the bottle of
Not found
anywhere
else in the
U.S.!
Chile is a long sip of a country, isolated on one side
by the Andes Mountains and on the other by the Pacific
Ocean. All the better to make fabulous reds Chilean style,
featured in our International Selections this month:
von Strasser for New Year’s Eve and it was one of the best wines
we’ve had in years. Its 92-94 points were well deserved. Thanks
for a great New Year’s bottle!”
Viña Torrealba: Reserve Estate Bottled “Curicó Valley” 2004 Merlot
- Stuart Liss, CO
Viña Torrealba: Reserve Estate Bottled “Curicó Valley” 2004
Cabernet Sauvignon An intense purple red, like an autumn sunset
International Selections:
19 pts Chateau Guionne 2003 Côtes de Bourg “A wonderful Bordeaux
blend. We love the different wines we get to try with
International Selections.”
- Lois and John Peterson, TX
®
www.cawineclub.com · 1-800-777-4443
A lush bed of red berries and violets in the nose, fresh fruit and subtle
oak on the palate. Full-bodied but focused.
over the Andes, this Chilean Cab flexes tannic muscle with full fruit
flavors. Sure to age well!
Try this spectacular shipment from our International
Selections. Cost is $71 (includes shipping, handling and
import charges.) Call 1-800-777-4443.
America’s only wine service featuring
real working, smaller family owned wineries.
Page 9
YOUR WINE STORE – Reorder Your Favorites!
SUNSTONE VINEYARDS & WINERY - Santa Barbara
2005 “Santa Ynez Valley”
Syrah
2007 “California” Viognier
• This wine was not aged in oak, but
rather kept in tanks to preserve all of its
beautiful floral/fruity essence.
• Ripe flavors of black cherry, prune,
and blueberry lead to muted vanilla
and spice notes.
• Crisp citrus and tropical fruit flavors
with a hint of peach and mineral.
Medium-bodied, with a dry finish.
• Previous vintage won a Gold medal
at the 2007 Critics Challenge Tasting.
• Great with cheese platters, dried fruit,
fresh salads, white fish or sushi.
• Wonderful with grilled meats including
beef rib eye, tri-tip or grilled pork
chops.
Normal Retail: $21
Normal Retail: $19
CENTURY OAK WINERY - Lodi
2003 “Lodi” Estate
Cabernet Sauvignon
2005 Red Table Wine
• A blend of 50% Cabernet Sauvignon and 50%
Petite Sirah.
• Previous vintage won four Gold Medals and
one Silver Medal.
• This dark red wine is a real show off, boasting
rich aromas of ripe red fruit and deep berry
flavors.
• Fragrances of blackberry, dark cherry and
pepper. The beautifully balanced fruit and oak
lead to a long finish.
• Delicious with Tex Mex, lentil stew, Eggplant
Parmesan, pepper steak and chocolate cake!
• A good choice with all the usual “red wine
suspects” – roast beef, hamburgers, lasagna,
pizza and more!
Normal Retail: $17
4
97 87 86 Critics
points!points!points! Award
Normal Retail: $16
PEDRONCELLI WINERY - Sonoma County
2005 “Dry Creek Valley”
Zinfandel “Mother Clone”
Critics
Platinum
Award
• Critics Award, Critics Challenge; 97 points, Wine X
Magazine justwinepoints.com; 87 points Wine
Enthusiast; 86 points and “Highly Recommended,”
Beverage Testing Group; 4 Silver Medals.
• Garnet red in color, this wine is a full-bodied
favorite at Pedroncelli, with aromas of ripe
blackberry and spice. Jammy flavors blend with
notes of pepper for a lengthy finish.
• A welcome companion with spaghetti, manicotti,
beef stew, pizza and much more!
Normal Retail: $17
3
89
points!
2004 “Dry Creek Valley, Family
Vineyards” Petite Sirah
• Critics Platinum Award, 2007 Critics Challenge,
San Diego, CA; 89 points, “Highly Recommended”
World Value Wine Challenge, Beverage Testing
Group; 3 Silver Medals.
• Royal purple in color, this Petite Sirah is a rich pour
of blackberry, black pepper and chocolate flavors.
This deep and complex wine will benefit from
decanting and “breathing” before you serve it.
• Wonderful with goat cheese, chocolate, roasted
vegetables and prime rib.
Normal Retail: $17
A Message from Bruce & Pam
We are often asked “which wines have you featured in the past and
how can I reorder them?” The wines listed here are all recent club
features, each one has been hand-selected by us and comes with our
100% guarantee. Whether you would like to try one, or all of them,
please call or visit our website to place an order…in fact, feel free to
mix a case with 12 different wines!
Please remember that the wines we feature come from small
“mom & pop” wineries and supply may be limited.
1.800.7777.4443
Page 10
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The California Wine Club® · www.cawineclub.com
These Recent Selections are Available, Just $10.99 per Bottle.
BUTTONWOOD FARM WINERY & VINEYARD - Santa Barbara
2
2006 “Santa Ynez Valley”
Sauvignon Blanc
2003 “Santa Ynez Valley” Merlot
• 2 Silver Medals, San Francisco Chronicle Wine
Competition; Central Coast Wine Competition.
• This wine was just recently released, so awards
and reviews were not available at the time of
publication. The ’05 vintage won “Best of Class”
at the 2006 Central Coast Wine Comp.
• The color of pale straw, this wine offers intriguing
aromas of kiwi and guava while honeydew melon
and lemon dominate the palate.
• A fine companion with fish of any kind – crab
cakes, scallops, halibut – as well as chicken.
Or as a quaffer.
Normal Retail: $14
• Intense fragrances of ripe clove, cedar and plum
lead to flavors of clove, ripe cherry and sweet oak.
A good backbone means this one will age very well.
• Perfect with hamburgers to tri-tip, lentil stew,
herbed polenta and much more!
Normal Retail: $18
86
points!
STEVENOT WINERY - Sierra Foothills
2005 “Sierra Foothills”
Cabernet Sauvignon
Our latest
Special
Edition!
1 4
2006 “Sierra Foothills,
California” Pinot Grigio
• Gold Medal, “Best of Show,” Orange County Fair
and 4 Silver Medals.
• 86 points, Wine Enthusiast
• Dark as ripe cherries, this Cab invites your
pleasure with fragrances of mulberry, cassis,
vanilla, dark chocolate and espresso.
• Enjoy with hearty stews, pastas, or roast dinners.
• Crisp and light, with a floral bouquet and lemon,
orange and pear fragrances.
• This is a versatile, food-friendly wine terrific with
smoke salmon, pork scaloppini or antipasto.
Normal Retail: $16
Normal Retail: $18
DANIEL GEHRS WINES - Santa Barbara County
1
2005 “Paso Robles” Syrah
1
2005 Unoaked “Santa Barbara
County” Chardonnay
• Gold Medal, “Top Syrah”, Top 14 Red
Wines Under $20: 2007 World Wine
Challenge Competition; Silver Medal,
Orange County Fair.
• This jammy Syrah offers up sweet and
smoky notes in the nose and caramel
and spice on the palate. Tannins are
silky smooth.
• Delicious with grilled or barbequed foods,
or sausage, steak or lamb roast.
Normal Retail: $20
• Green apple, ripe lemons and a trace of
wildflower honey are all in this pretty
Chardonnay package. A finely balanced
wine that goes very well with food.
• Lovely with chicken tortellini, seafood
salad, salmon bisque, and more!
Normal Retail: $19
BALLENTINE VINEYARDS - Napa Valley
2005 Merlot “Napa Valley,”
Estate Grown, St. Helena
Decant
for 30
minutes!
• A classic “Northern Napa Merlot” with
aromas of black cherry and spices on the
nose and rich red fruit flavors like cherry and
blueberry. Smooth and luscious!
• This 100% Merlot aged 16 months in French
oak barrels (33% new).
• Wonderful with grilled steaks, Beef Stroganoff
and some chocolate desserts.
Normal Retail: $22
WINE CARE TIP:
The Worst Place to
Keep Your Wines
91
points!
2006 “Old Vines” Chenin Blanc
• 91 points, Wine Enthusiast (Aug. 2007):
“Ballentine’s Chenins nearly always impress,
and this is one of their best.
• Scents of peaches and pears mingle with
honeysuckle, apple and lime in this crisp,
silky Chenin.
• Delightful with roast chicken, white pasta
sauces, crisp salads and more.
Normal Retail: $16
Wines like it dark. They like it cool. They like the temperature to stay the same. Wine
is changing in the bottle at its own pace. Too much light, too much heat, too many
swings of temperature can speed up that pace and the taste won’t be as wonderful.
So, where is the worst place to keep your wines? In the kitchen! The kitchen’s bright
lights, heat from the oven, constant swings in temperature add up to a most
inhospitable place for your favorite bottles. Sure, wine looks great on a rack by your
stove, but it may not taste so great after months of kitchen duty. A better place? Any
interior closet.
Wine
Country
Calendar
Fall Wine Fun from Sonoma to San Diego
September 20th: Gainey “Crush Party” At
Gainey Vineyard in the Santa Ynez Valley, Santa
Barbara County, 11a.m.-4p.m. Pick grapes in the
vineyard, watch cooking demonstrations, taste
from barrels, see barrel building, stomp grapes
with your feet and go on a vineyard hay ride.
End the day with a Tri-Tip and Chicken Santa
Ynez style Barbecue. Live band and dancing.
$85. Contact www.gaineyvineyard.com or call
805-688-0558, ext. 0.
September 26: Monterey Chateau Julien
“Harvest Wine Seminar”. Grape Crush: 7:00
p.m. Dinner: 8:00 p.m. Watch over 10 tons of
grapes crushed, de-stemmed and prepared for
fermentation prior to joining the Winemakers
for a family-style dinner in the winery’s cellar.
Cost: $100. Visit www.chateaujulien.com or call
831-624-2600.
October 11th: Santa Barbara Vintners’
Celebration of Harvest at Rancho Sisquoc
Winery in the Santa Maria Valley. Features
restaurants, live music, wineries, Silent wine
auction. There is a “Visa” ticket that provides
tastings for 12 wineries (25-30 will participate).
Visit www.sbcountywines.com for event details
and ticket purchase or call 805-688-0881.
November 7th-9th: Monterey’s 12th Annual
“Great Escape Wine Weekend” with wine and
food seminars, winery events, winemaker
dinners, wine touring and the grand finale at
Quail Lodge. Tickets and package tickets are
$40 to $220. They are no longer available
online. For more information, call the Monterey
County Vintners and Growers Assn., 831-3759400. www.montereywines.org
November 12th-16th: San Diego Wine & Food
Festival. Join 150 wineries and winemakers
(including some CWC alumni like EOS, South
Coast and Pedroncelli!), 50 top San Diego
restaurants, 15 Celebrity Chef Cooking Classes
for five days of food and wine fun. Tickets range
from $45 to $150 depending on event and
package. Call 877-808-WINE (9463) to order or
visit www.worldofwineevents.com