inglenook

i ngl e no ok
heritage
soc ie t y
n e w s
1
se p t e m b e r
2013
Greetings
From Membership
Winemaking & Vineyard Update
What a beautiful summer we have had! From the unusually
hot weather in May and June to remarkably mild
temperatures in July and August, the Chateau has been
abuzz with visitors and events. We have been fortunate to
2013 is shaping up to be yet another fabulous harvest. With early heat
see many of our members over the past few months and
spikes in June lasting up to seven consecutive days, we were concerned that
hope to see more of you before the rains return.
the grapes might experience sunburn. However, a very small percentage of
In this issue, we present the 2010 Rubicon, an elegant
fruit was damaged. Fortunately, while the heat sped up the ripening process,
vintage with a long refined finish. We also uncover some
the milder temperatures in late July and August allowed for slow and steady
intriguing findings from our May temperature test, and
sugar and tannin development.
revisit the splendid time had during our June and July
During the last week of August, we picked our white varietals, Viognier,
member events.
Marsanne, Rousanne, and Sauvignon Blanc, and we are pleased to
It’s always a pleasure hosting you at the Chateau! If you
announce that for the first time in many years we will be releasing an
haven’t already, please try our new Elevage Experience
Inglenook Sauvignon Blanc in 2014.
offered Friday through Sunday. We’ve combined the best
“The 2013 harvest looks to be about two weeks ahead of prior years. The
elements of our Sensory, Vinifera and Elevage tours to
fruit quality is beautiful and the crop size is close to 2012 levels, so we are
bring you this unique two-hour experience featuring a
pleased to be in the midst of another great harvest.”
blending session for $85 less your 25% member discount.
—Philippe Bascaules, Winemaker and General Manager
Cheers,
June 2013 Vineyard Hike
Our June 8th Vineyard Hike was an enormous success. Forty Heritage
Society members braved one of the hottest days of the summer, where it
was in the mid-80s by 11am, in order to get an intimate look at our Estate
and its viticulture. Members arrived early and congregated under the
Samantha Lloyd
Coming Soon—
The all-new Inglenook.com
Director, Consumer Direct Sales and Marketing
pergola before being escorted via electric tram through our Estate and
onward to the northwest corner of the property, which borders Tres Sabores
Winery. During the drive, members were able to catch a glimpse of the vast
vineyard rows.
Members were greeted at Tres Sabores Winery by Winemaker and
Proprietor, Julie Johnson and Director of Customer Relations, Ashley
Terradista. Julie and Ashley presented their 2012 ‘Ingrid & Julia’ Rosé
paired with melon and prosciutto followed by a taste of their 2010 Tres
Sabores Zinfandel paired with bacon and cherry scones from ABC Bakery
July 2013 Lobster Feed
and a selection of aged Gouda. Finally, members enjoyed a brief tour of
their facility before embarking on our hike back to Inglenook.
The hike was led by our Vineyard Manager, Enrique Herrero, who discussed
growing techniques, and unique characteristics of soils and their effects
Saturday, the 13th of July provided fair summer weather as 120 members
on each varietal. Temperatures progressed into the high 90s as the group
gathered on our Terrace to celebrate our annual Lobster Feed Luncheon.
journeyed through our vineyards with parasols, finishing behind the
Greeted by our Heritage Society Team, members were welcomed with a
Chateau where lunch was prepared by Inglenook Winery Chef Alex Lovick.
glass of our 2011 Blancaneaux.
Under the shade of a large oak and surrounded by our vineyards, members
On the cover: 2010 Rubicon
2
At noon, members were ushered into our South Barrel Room where the
This month, we are launching a completely redesigned online home for
enjoyed a bountiful lunch, featuring grilled flat iron steak with caper and
Inglenook. The new www.Inglenook.com will be easier to navigate and will
basil pistou, accompanied by a wild arugula salad with olive oil, lemon and
feature added tools for our Heritage Society members, including buying
shaved parmesan cheese, servings of summer squash and farro, king trumpet
event tickets, reserving select winery experiences, and quick access to details
mushrooms, cippolini onions, cider vinaigrette and fine herbs, concluding
on upcoming shipments. Other new features include a visual timeline of
with fresh strawberries, apricots and pluots. We featured Inglenook’s 2010
We served the 2010 RC Reserve Syrah, along with 2011 Blancaneaux.
our Estate’s history, a complete catalog of all our wines dating back to the
Edizione Pennino Zinfandel and Tres Sabores’ 2010 Por Que No?, a blend
Dessert plates of whole-wheat chocolate-chip cookies, Valrhona chocolate
premiere 1978 Rubicon, a recipe archive and much more.
of Zinfandel, Petite Sirah, Cabernet Sauvignon and Petit Verdot.
brownies and an assortment of strawberries, pluots and apricots prepared
We invite you to explore the new website soon and let us know what you
Our first collaborative endeavor with Tres Sabores was a great success,
think! Feel free send any feedback to [email protected]. We
which will hopefully inspire collaboration on future events. Members left
On this beautiful afternoon, members and their guests enjoyed plenty to eat
welcome your input.
contented having spent the day among the vines.
and drink, delightful conversation and a festive environment.
feast commenced. Sorenson Catering poured steaming lobster, prawns, corn,
artichokes, garlic, potatoes, and Louisiana hot links from enormous pots
onto the tables where guests were seated.
by Chef Alex completed the meal.
3
2010 Rubicon
Our May Test with Temperature Sensors
As many of you know, earlier this year we asked for volunteers to have
with this test, we have learned that 99.5% of our wine arrived to your
Cellar for five to thirty years.
an eProvenance temperature sensor included in their May shipment. We
doorstep without any aroma degradation caused by heat exposure.
Decant for up to two hours, especially if serving soon.
received an overwhelming response and would like to
thank everyone for their willingness to participate in this
research. The eProvenance sensor program was designed
to provide us the information necessary to ensure that we
deliver the highest quality wine shipments.
We also learned that much of the heat exposure
“The 2010 Rubicon is showing more subtle characteristics than our 2009,
occurred after the first delivery attempt was made by
making it more immediately approachable. Enjoy now or better yet, cellar
UPS. As such, we want to be sure that you are receiving
it for five to ten years to refine the amalgamation of flavors.”
our email notices to have someone 21 or over to sign
for your package on the first delivery attempt. Also,
h i story
business addresses are always delivered earlier in the
100 volunteers from all over the country were selected
to receive, and return these sensors. During the wines’ journey, the
day, which means those shipments risk less exposure. If a business address is
e-Provenance sensors measured the internal package temperatures every two
unavailable to you or your spouse, we recommend holding your shipments
hours during transit. This information was saved in the sensor’s memory,
at your local UPS location.
and when the sensor was returned, eProvenance was able to match the
sensor’s readings to the carrier’s shipment log and learn how and when
temperatures may fluctuate from the time the wine is picked up, until the
time it reaches your door.
In 1975, Francis Ford Coppola purchased the historic Inglenook property,
intent on restoring the estate’s legacy of creating world-class wines equal
to those that founder Gustave Niebaum and his grandnephew John Daniel
Jr. made for decades. Rubicon, the estate’s flagship wine since 1978, is
Wine quality is very important to us, so we have contacted the members
produced from the best estate grown fruit, including the historic Gustave
whose wine was damaged in transit and replaced their bottles. As always, to
Niebaum Cabernet selection, which was first planted on the property in
best preserve your wine for enjoyment in years to come, we recommend that
the 1880s.
you store your wine in a cool, dark cellar with some humidity between 58
and 62 degrees.
Typically, we look for leakage and pushed corks as visible signs of heat
—Philippe Bascaules
damage. However, damage may occur without visible signs. Fortunately,
Vi ntag e
Two thousand ten saw one of the coolest growing seasons of the last 30
years. Chilly spring temperatures resulted in slight delays in bud break and
bloom, but the weather didn’t affect fruit set or the maturation of clusters
through the bloom stage. The consistently cool weather allowed the fruit
a slow rate of sugar development and necessitated longer hangtime. This
Membership Updates
resulted in highly fragrant and flavorful grapes and, subsequently, a more
elegant wine.
Wi n e maki ng Note s
•Host one private tasting in your own home per calendar year guided by
all Heritage Society members receive the following benefits:
•25% discount on wine and merchandise at the Estate, online, and
an Estate host to be scheduled at a mutually agreeable date and located
in club shipments
within a two hour drive
•30% discount on reorder of select shipment wines, not including Rubicon,
•Exclusive access to Rubicon futures, library wines and member-only
within 30 days of receipt
selections
Rubicon members also enjoy the following:
•Select partner benefits and perks at local hotels, tour operators,
•Five shipments per year containing allocations of two to four bottles
and Coppola Resorts
of new releases of our five Estate wines, as well as occasional special
•Discounts on select tour experiences and private events*
selection wines
•Invitations to exclusive private events at the Estate and nationwide
Excelsior members also enjoy the following:
•Automatic allocations of twelve bottles of our Cabernet Sauvignon Cask
in May and twelve bottles of Rubicon, our flagship Bordeaux-blend,
Over the last few vintages, we’ve continued to refine the methods we
use in crafting Rubicon in order to create the most elegant wine possible.
In addition to now being even more discerning about the selections that
go into Rubicon, we’ve purchased new equipment we think will be even
more gentle on the fruit, and we have further improved our fermentation
techniques. Our 2010 Rubicon was barrel-aged in our caves for 20 months.
Tasti ng Note s
Rich, round, and elegantly textured, the 2010 Rubicon exudes deep,
dark aromas of kirsch, cherries and fruit jam combined with a hint of
almonds. The mid-palate unfolds as a powerful combination of ripe
•Six complimentary seated member tastings for up to six people, including
fruit, showing tannins of equal intensity. The finale is long, persistent
one complimentary Inglenook Experience tour and tasting per calendar
and expressive. To experience the full nature of this wine, one hour of
year for up to six people (Private Experience required for groups of more
decanting is recommended.
than 10)*
in September
We encourage collectors to request being added to the Excelsior waitlist
•Complimentary seated member tastings and one complimentary Inglenook
because of its exclusive access to Rubicon futures and automatic allocations
Experience tour and tasting per calendar year for up to six people
of cases of our two flagship wines.
(Private Experience required for groups of more than 10)*
•Four complimentary Inglenook Experience tour and tasting passes per
calendar year to give to your friends and family
Appellation
Blend
Rutherford, Napa Valley, CA
Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot
The satisfaction of our members is of the utmost importance to us. If you
Vineyard
have any questions or concerns, please contact us.
Case Production
*Advance reservation required. Member must be present, or member may
Alcohol
gift their tastings Monday through Friday only.
Cohn, Gio, Walnut, Apple, Garden, Cask, Creek
Release Date
Retail Price
Heritage Society Member Price
4
4,000 Cases
14.8%
September 2013
$205
$153.75
5
2013 Member Event Calendar
Visit www.inglenook.com for updates.
January
February
March
April
crab feed lunch
Chef Experience
Blancaneaux Release
Luncheon
Rubicon Vertical Tasting
Saturday, January 12
Lunch
wine dinner
Bellagio’s Tuscany Room
Las Vegas, NV
Saturday, January 26
Evening
Saturday, February 9
Daytime
Saturday, April 20
Daytime, Excelsior Only
Saturday, March 9
Daytime
wine dinner
Commander’s Palace Restaurant
New Orleans, LA
Wednesday, February 20
Evening
May
June
July
August
CASK Release Party
Vineyard Hike and Wine
Reception
Lobster Feed Luncheon
San Francisco Wine
Reception
Saturday, May 18
Evening
Saturday, July 13
Lunch
Saturday, June 8
Daytime
Friday, August 16
Evening, Excelsior Only
September
October
November
December
Annual Rubicon Dinner
Annual Harvest Party
Churrascaria Dinner
San Francisco Wine
Reception
Saturday, September 14
Evening, Formal Dinner
• Excelsior tickets available
August 1 at 9am PDT
• Rubicon tickets available
August 2 at 9am PDT
Saturday, October 12
Evening
2013 Shipment Schedule
Saturday, November 16
Evening
Cancelled
Membership Charges
Excelsior members
Please update your account before our shipment deadlines to avoid the
May and September
$12 UPS fee*. Fees will be assessed if any of the following changes are made
after the stated deadline:
Rubicon members
• Shipment cancellations • Shipment redirects to an address that is not on file
January, March, May, September and November
• Return requests
• Shipment pick-ups after delivery has been made
*Please note that fees have increased due to increased charges from UPS.
Your updates for the September shipment are due by: Sunday, November 3, 2013.
If there has been an error with your shipment that we were responsible for,
we will happily correct the error at no additional cost to you. We appreciate
your understanding.
To update your account
CALL: 877. 697.8242
E-MAIL: [email protected]
VISIT: http://store.inglenook.com, select My Account and then select
Membership to update your account profile.
Inglenook
•
p.o. box 208, Rutherford, CA 94573
•
877.697.8242
All trademarks used herein are exclusive property of The Coppola Companies. ©2013 Inglenook
•
www.inglenook.com