WINTER 2013

NOTIZIA della VIGNAAmici di Ponzi Exclusive Newsletter

Dear Amici,

Great things are happening at Ponzi Vineyards this year. In addition to releasing the first wines from a stellar 2012 vintage, we announce the opening of the Ponzi Vineyards Winery & Tasting Room to the public this summer.

The stunning new Tasting Room will complement the Ponzi Vineyards Winery with a modern design, taking full advantage of the dramatic valley views and vineyard-side setting. We look forward sharing this new experience with you soon. Stay tuned for your invitation to an exclusive visit.

We hope 2013 brings you an abundance of joy and many opportunities to delight in great food and wine.

Cheers,

The Ponzi Family

A NOTE FROM THE FAMILY

FOLLOW THE PROGRESS: PONZIWINES.COM/BLOG

PONZI VINEYARDS WINERY & TASTING ROOM

This summer, we open the doors to a whole new tasting experience at the Ponzi Vineyards Winery

in Sherwood Our stunning new tasting room will feature fireside seating, a covered terrace and bocce

ball courts. Indulge in an exclusive tableside tasting with inspired food pairings and enjoy the pan-

oramic views of the vineyard and valley. Guests will have the opportunity to discover the state-of-

the-art Ponzi winery with tours hosted by our knowledgeable guides, available by appointment. We

look forward to sharing this enchanting venue with you soon!

OPENING SUMMER 2013!

2010 PONZI AURORA PINOT NOIR

2010 PONZI AURORA CHARDONNAY

2010 PONZI AVELLANA PINOT NOIR

2010 PONZI AVELLANA CHARDONNAY

93POINTS

94POINTS

92POINTS

94POINTS

March 2013Read the full report on the Ponzi blog.

RECENT PRESS

VINEYARD & WINERY UPDATE

As signs of life come back to the valley landscape, the Ponzi vineyard crew prepares our vineyards for the coming growing season.

At the historic Estate Vineyard, the gnarly, 40 year old vines are pruned back to the previous year’s second growth. The rest of the shoots are removed and turned into mulch, adding nutrients back into the soil. The canes are tied to the trellis wire with little green ties, and wait in anticipation of spring buds.

At the winery, the cellar crew is finalizing blends and preparing the white wines for bottling. Our first releases, already in bottle are Pinot Gris and Pinot Noir Rosé. If you didn’t feel like spring was just around the corner, these bright and vibrant wines will take you there in a matter of a few sips.

Barrels of what will soon be the 2011 Single Vineyards and Reserves are gently coaxed to completion. These stunning wines will be bottled in the coming months and laid down to rest until fall. Upon release in September, these special cuvées will be tantalizing reflections of what ended up being a “miracle vintage”.

NEWS FROM THE CELLAR

2012 PONZI PINOT GRIS $15.30/bottle

“Island aromas of guava, passionfruit, pineapple and vanilla precede a lively mouth of kumquat, kiwi,

candied key lime and hibiscus blossom. The sweet fruit is complimented by a zing of bright acidity

with hints of white pepper on the finish.”

2012 PONZI PINOT NOIR ROSÉ $18./bottle

“A nose of rose petal, vanilla and watermelon salt water taffy precede a palate of pink grapefruit, guava

and citrus framed by juicy acidity and bright finish.”

2011 PONZI RIESLING $18./bottle

“Note of Fuji apple, white peach, apricot, fresh cut lilies and a touch of mineral. Lean, fresh and fo-

cused palette from this cool vintage, yields crisp orchard fruit, gardenia petal and finishes with a bit of

viscosity from a hint of sweetness.”

2011 PONZI PINOT BLANC $18./bottle

“Fresh yellow peach, honeydew melon with hints of lime zest and vanilla lead to a juicy mouth of passion

fruit, citric, honey and flint.”

2011 PONZI CHARDONNAY $18./bottle

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

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

2O10 PONZI AVELLANA CHARDONNAY $54./bottle

“This opulent wine shows a spicy nose of poached pear, vanilla bean, hibiscus and passionfruit leading

to a generous mouth lush with yellow plum, guava, lemon and nutmeg. The finish is light with ample

acidity to keep this fruit-focused wine fresh and bright.”

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

CURRENT RELEASES

2O10 PONZI AURORA CHARDONNAY $54./bottle

This gorgeous expression of older vine Oregon Chardonnay fruit is all about finesse and elegance. The nose is honeysuckle blossom, kafir lime and a hint of crème brûlée. The mouth shows a silky rich mid-palate of Asian pear, quince and vanilla finishing with a burst of bright minerality.”

2O11 PONZI TAVOLA PINOT NOIR $22.50/bottle

Aromas of crushed cherry, spiced rose petal, a hint of toasted vanilla and savory notes. The delicate mouth shows Italian plum with licorice and a velvety texture finishing bright with fine tannins.

2O10 PONZI PINOT NOIR $31.50/bottle

Aromas of cinnamon bark, cardamom, cranberry and tobacco notes lead to a mouth of bright cherry, silky mid-palate and good length. Notes of licorice and plum linger on the finish.

2OO9 PONZI PINOT NOIR RESERVE $54./bottle

“A spicy nose with notes of Mexican chocolate, blackberry and violets. The silky supple mouth explodes with sweet plums, tobacco and spiced black cherries leading to a long finish with firm tannins.”

2O10 PONZI PINOT NOIR RESERVE $54./bottle

“Notes of coffee, molasses and tobacco, fresh blackberry and sandalwood define this nose. The sweet mouth of lavender, dark spiced cherry and caramel lead to a long finish of present tannin.”

2O10 PONZI AVELLANA PINOT NOIR $90./bottle

“This intriguing nose showcases spices from black pepper to cayenne to cumin with hints of cedar and anise highlighting dark fruit of plum and cherry. The mouth is lush with a fruit sweet middle of cola and ripe blackberry, finishing with a deep and beautiful length of velvety tannins.”

2O10 PONZI AURORA PINOT NOIR $90./bottle

“This lovely nose shows lilac, white pepper and spiced black cherries. The broad mid-palate hints at lavender, licorice, cola nut and ripe blueberry finishing long with fine tannins.”

2O10 PONZI DOLCETTO $22.50/bottle

“Ripe wildberry and pepper on the nose lead to a juicy mouth of blueberry pie with broad tannins and a soft finish.” Call or email to order.

SHOP ALL WINES

LUISA’S SELECTION

HISTORY: Ponzi Vineyards has a long history with Riesling.

The winery produced the varietal in a dry style from 1974-

1993 with much success. Unfortunately, the market was

resistant to the varietal until recently when it has enjoyed a

resurgence in popularity and an acceptance from cooler regions

like Oregon. In 2005, Ponzi returned to its Riesling roots with

a beautiful expression of the grapes long enjoyed.

VINTAGE 2011: The season started quite late and wet

with budbreak finally revealing itself in early May. A heavier

than normal crop was thinned down to handle the late season,

but even into the last part of August there was not significant

heat to convince us that everything would get ripe enough.

We thinned again at veraison (color change) and headed into

September with cool, wet weather. As we were about to lose

all hope towards the beginning of October, the sun decided to

shine! A beautiful Indian summer saved this “Miracle Vintage”

and though we were picking into the middle of November,

the fruit was ripe and sound. This vintage will be remembered

as the latest on record to date. It resembles, in structure, fruit

intensity and color, the beautiful 1999 vintage.

VINEYARDS: Riesling grapes selected for this cuvée were

harvested from LIVE Certified Sustainable Alloro (50%) and

Lazy River (50%) Vineyards.

FERMENTATION: The fruit was whole cluster pressed

and fermented in stainless steel. Maximum temperatures reached

during fermentation were 56°F and the fermentation lasted over

34 days. The finished alcohol is 11.6%. Finished pH is 3.35. RS

is 0.65g/100ml. TA 7.8g/l.

2011 PONZI RIESLING

“Note of Fuji apple, white peach, apricot, fresh cut lilies and a touch of mineral. Lean, fresh and focused palate from this cool

vintage, yields crisp orchard fruit, gardenia petal and finishes with a bit of viscosity from a hint of sweetness.“

- WINEMAKER LUISA PONZI

LUISA’S SELECTION

VINTAGE 2011: The season started quite late and wet

with budbreak finally revealing itself in early May. A heavier

than normal crop was thinned down to handle the late season,

but even into the last part of August there was not significant

heat to convince us that everything would get ripe enough.

We thinned again at veraison (color change) and headed into

September with cool, wet weather. As we were about to lose

all hope towards the beginning of October, the sun decided to

shine! A beautiful Indian summer saved this “Miracle Vintage”

and though we were picking into the middle of November,

the fruit was ripe and sound. This vintage will be remembered

as the latest on record to date. It resembles, in structure, fruit

intensity and color, the beautiful 1999 vintage.

VINEYARDS: The 2011 Tavola Pinot Noir is produced

from LIVE Certified Sustainable Ponzi Aurora, Avellana and

Madrona Vineyards, as well as sustainably-grown vineyards in the

Dundee Hills, Yamhill-Carlton and Eola Hills AVAs.

FERMENTATION: All fruit is sorted then destemmed to

1.5–3 ton fermenters. An extended cold soak increases color

and aroma. Fermented by native yeasts, the peak temperatures

reach 90°F. The fermenters were aerated or punched down

twice a day, then lightly pressed just before dryness to ensure a

softer, fruit forward style. The wine was aged in French oak for

11 months (25% new). A barrel selection is made for Tavola,

then racked and bottled by gravity without fining or filtration.

This wine has been bottle aged for five months before release.

Alcohol is 13.3%.

2010 PONZI TAVOLA PINOT NOIR

“Aromas of crushed cherry, spiced rose petal, a hint of toasted vanilla and savory notes. The delicate mouth shows Italian

plum with licorice and a velvety texture finishing bright with fine tannins.” - WINEMAKER LUISA PONZI

LUISA’S SELECTION

VINTAGE 2O1O: Early April budbreak was followed by a month of cool weather stalling growth throughout a wet spring and the wettest June on record resulting in small yields. The summer continued to be the coolest in 17 years and as we approached the fall the anxiety was palpable in the Willamette Valley. As the birds arrived in Hitchcock numbers we were well into the late part of October when Mother Nature blessed us with two straight weeks of dry, clear, warm days nudging the fruit into perfect ripeness.

VINEYARDS: This Pinot Noir is a blend of LIVE Certified Sustainable fruit from Fruithill Ridge Road and Lazy River Vineyards. The best barrels from these vineyards are selected to craft this exclusive cuvée.

FERMENTATION: All fruit is sorted then destemmed to 1.5-3 ton fermenters. An extended cold soak increases color and aroma. Fermented by native yeasts, the peak temperatures reach

90°F. The fermenters were aerated or punched down twice a day. These lots received a post-fermentation maceration to increase structure and tannin, then lightly pressed before going to barrel. The wine was aged in French oak for 20 months (50% new) then racked and bottled by gravity without fining or filtration. Alcohol is 13.3%. Finished pH is 3.69.

2010 PONZI VINEYARD SELECT

“Captivating nose of clove, nutmeg, chili pepper, cola, Italian plum and tobacco. The mouth shows coffee, cinnamon, black tea and spiced dark cherries. A silky mid-palate builds to reveal velvety

tannins and a long lingering spicy finish.” - WINEMAKER LUISA PONZI

RECIPE SUGGESTION

Keeping up with food trends and fashions, like clothing, is often just a matter of being patient: if

you wait long enough, the old is recycled, repackaged, and proclaimed the newest and greatest. The older you get,

the more amusing it is, though I still can’t decide whether to toss the pointy-toed shoes or wait a year. At the

cooking school, in the seventies and eighties, we demonstrated uses for the then newly recycled process of clay-pot

cooking. At that time the fashion in wine was Riesling, and dry Riesling was the cutting edge. What a

surprise! Dry Riesling is back and clay pots are in the culinary shops. You may not catch the fashion wave, but

with this simple chicken preparation and a lovely dry Riesling, you’ll serve a classic.

Clay pots are terra cotta—unglazed, fired, and porous. The trick to cooking with clay pots is to completely

immerse them in water for 15 minutes before putting in the food, replace the cover, and put them in a cold oven.

The meat bakes slowly, basting in its own juices (it even browns); there’s nothing else to do. Thank the clever

and cultured Etruscans for figuring this out about 2,000 years ago. Now, that’s recycling!

CLAY POT CHICKEN TARRAGONWith 2011 Ponzi Riesling

By Nancy Ponzi,

Author of Ponzi Vineyards Cookbook

CLAY POT CHICKEN TARRAGONWith 2011 Ponzi Riesling

TECHNIQUE1. Soak the clay pot, top and bottom, in water for 15 minutes

2. Rinse the chicken in cold water and lay it on a clean cloth to dry.

3. In a well-soaked clay pot, layer the chicken breasts, sprinkling each layer with salt,pepper

and tarragon. Pour wine over the chicken.

4. Place the top on the clay pot, and put it in the center of a cold oven.

5. Turn the heat to 480°F and bake for 70 minutes.

6 . Carefully remove the very hot pot from the oven.

7. Arrange the chicken in a warm serving bowl.

8. Make sauce by straining the liquid from the clay pot into a saucepan. Heat just to boil,

reduce heat, and stir in arrowroot to thicken. Adjust seasonings.

9. Arrange the chicken with whole sprigs of tarragon (if you’re fortunate to have a plant

outside the kitchen), or garnish with some of the sauce and a sprinkle of tarragon.

Surround the chicken with roasted or boiled colorful vegetables, or broiled tomatoes

NOTECooking pheasant in a clay pot works beautifully, since pheasant tends to be dry, but tastier

than chicken. A couple game hens will fit nicely in a clay pot or, to be exotic, there’s Guinea

hen. This simple recipe for 6 whole chicken breasts can easily be adjusted for less (reduce

cooking time). Just use enough wine so there’s sufficient liquid for the chicken to cook in

and create the sauce. The birds will brown in the clay pot, but if you prefer a crispy finish,

remove the lid for the last 15 minutes.

INGREDIENTS

6 whole chicken breasts6 T chopped fresh tarragon (reserve1T for garnish), or 2 1/2 tsp. driedS & P, to taste (Salt on the heavy side

for clay-pot cooking)1 1/2 C dry white wine1 T arrowroot powder

RECIPE SUGGESTION

By Nancy Ponzi,

Author of Ponzi Vineyards Cookbook

RECIPE SUGGESTION

Sometimes I think there must be as many variations to “classic” Italian dishes as there are cooks!

The certainty is that each cook is adamant that her version is the correct one. This is our Nonna’s Easter

Ricotta Pie, and as original or traditional as it may be, it’s essential at Ponzi Easter gatherings. Though

Nonna called her creation, recalled from her childhood “pie” it’s not sweet or very rich and goes so perfectly with

bright, lighter-styled Pinot Noir such as our Tavola bottling.

EASTER RICOTTA PIEWith 2011 Ponzi Tavola Pinot Noir

By Nancy Ponzi,

Author of Ponzi Vineyards Cookbook

EASTER RICOTTA PIEWith 2011 Ponzi Tavola Pinot Noir

TECHNIQUE1. Prepare pâté brisée, wrap with wax paper or plastic wrap, and put in the fridge to

chill.

2. In a mixing bowl, combine the ricotta with 2 of the eggs, blending well. Mix in the

grated cheese. Add cinnamon, little by little: the right amount is when you can just smell

it. The spice is subtle, not like a cinnamon bun; however, too much is better than not

enough. Grind in pepper—be generous, this flavoring will dominate. Add salt to taste.

3. Preheat oven to 400°F.

4. Place dough on a floured board and divide in half. Roll out into a circle about 3/8-inchthick.

Place on a baking sheet lightly coated with olive oil.

5. Put the ricotta filling in the center of the dough, spreading it out to about 1 1/2 inches

from the edges.

6. Roll the second half of the dough into a circle large enough to completely cover the

filling. Place over the filling. Without pulling the dough tightly across the top (to avoid

cracking), work around the edge, folding the bottom layer of dough over the top. Pinch

the dough all around to seal, and make a decorative edge.

7. Whisk the remaining egg with a touch of water in a cup. Brush this egg wash over the

entire top of the pie. Make six holes to release steam. We were taught to do this with

Nonna’s thimble (we actually use hers each year to make the pies), but you can make

holes with a toothpick, or cut tiny crosses with the tip of a sharp knife.

8. Bake about 35 minutes or until golden-brown—the cheese filling needs to set, but over

baking will make it tough. Remove the pie from the oven and cool on a board.

9. Serve in wedges on dessert plates with forks—and wine

NOTEWhile this pie is specific to Easter Sunday, we also enjoy it as a light dinner entrée with salad

and raw vegetables, or small slices as a featured antipasto.

INGREDIENTS

1 recipe pâté brisée/quiche dough, (see page 52)1 lb. fresh ricotta, purchased or homemade 3 eggs, very fresh1/2 C finely grated Parmigiano- ReggianoCinnamon, to smell (about 1 T)Black pepper, to smell but quite a lot (about 1 T)Salt (more if the ricotta isn’t salted)

RECIPE SUGGESTION

By Nancy Ponzi,

Author of Ponzi Vineyards Cookbook