Continued on page 2

BARGETTO Quarterly & BARGETTO Monthly “Locals Only” Monthly Pick-up Wine Clubs - MAY 2015

Vine-to-Table: What’s Practice Got to Do With it? By Tiffany Harbrecht (former Cannery Row Tasting Room Wine Councilor)

The concept of farm-to-table can be described as production of food that is

delivered straight from a local farm directly to consumers. Increasingly,

chefs employing the farm-to-table mindset are using simple seasonings and

modest preparations to allow the food to express itself as naturally as

possible. A similar phenomenon has been happening in the wine industry

over the last several decades in regards to viticulture and enology. Organic

and biodynamic farming in vineyards, as well as natural winemaking, have

grown in popularity. Might there be a correlation between the farm-to-table movement and these trends within the wine

industry? It would be presumptuous of me to claim to know the answer without extensive research, but what I can say is the

two share the value of caring for the environment and producing the highest quality of food and wine possible.

Over the last few years a buzz has grown across the industry over the newer trend of natural wine making. Often this

concept is misunderstood, but it is an attempt to return to the traditional viticultural techniques used by winemakers and

vignerons for centuries before modern technology entered the industry. The natural wine movement is similar to the farm-to-

table movement, in the emphasis on the land and farmer/producer’s role in the harvesting, processing, and delivery of the

finest ingredients possible to consumers. (I’ve even heard some people refer to it as the vine-to-table movement.)

Natural wines are made with little to no manipulation from the vineyard to the bottle, without fungicides or additives

along the way. As influential wine writer and blogger, Alice Fiering has said, natural wines have “nothing added, and

nothing taken away.” All natural wines use organically grown grapes, yet not all organic wines are natural. The difference is

in the winemaking process, which can vary widely since there is not a clear cut definition as of yet by any governing bodies

within the wine industry.

No one individual is credited as the founder of the natural wine movement; yet, Jules Chauvet,

French chemist and wine producer in Beaujolais is often considered as one of the first to promote

and adopt these practices in the 1950s. Following close behind his footsteps are four other local

winemakers in Beajolais: Guy Breton, Jean-Paul Thévenet, Jean Foillard and Marcel Lapierre

(dubbed Gang of Four by wine merchant, Kermit Lynch) who have played a large role in

propelling this philosophy forward. Proponents of the natural wine movement appear to agree that

they prefer it to not have structured rules and regulations, thus potentially ruining the freedom

sought within the techniques. This topic is complex and highly debated. At present, it is centered

mostly in France and Italy; although, it is becoming more popular in the U.S., particularly in New

York and San Francisco, courtesy of importers, Kermit Lynch and Louis/Dressner. Joe Dressner

of Louis/Dressner and Alice Feiring, have both been particularly vocal about the movement and

support of this non-interventionist style.

The more I’ve learned about and tasted these natural wines, the more I see them falling into a wide spectrum of

phenomenal to terrible. But, that’s often the way that life goes when we are trying new endeavors. Some attempts are

excellent and exceed our expectations, while others fail. What I know for sure is that you learn the most about wine or food

by knowing the winemakers and farmers. The producers are what counts, as they guide the path of a wine or food’s

production. Natural, organic, biodynamic, or whatever label you want to put on it is just that, a label. Talk to those who are a

part of the process to really know what you are getting.

BARGETTO WINERY is family/estate owned and has been operated for three generations. Year after year, we

demonstrate a commitment to our principles, as well as the highest quality of winemaking and viticulture practices.

BARGETTO has been a leader in sustainable winegrowing practices. In fact, we were the first in the region to install solar

energy, in our Regan estate vineyard. The Wine Institute, leading a state wide push towards sustainability in the wine

industry, recognized BARGETTO years ago for our well developed website promoting our sustainable practices.

Jules Chauvet

2014 Santa Cruz Mountains

Pinot Grigio

Red Wine Only Members will be skipped for this release

-Descriptions on following page-

Your Next Release • June 30th, 2015 Your Current Release • May 26th, 2015

2013 Santa Cruz Mountains

Syrah

White Wine Only Members will be skipped for this release

-Description on following page-

If you would like to make a change to the June 30th release, please contact us by June 25th, 2015 • wineclub@bargetto.com or (831) 475-1275

Upcoming Events at

BARGETTO WINERY

And finally, the University of Notre Dame invited our Director of Wine Making, John Bargetto, to give a speech in

2013 on sustainable winegrowing. That speech is available on our website.

We are passionate about sustainable wine making, both in the vineyard and the winery. BARGETTO employs

sustainable growing techniques such as hand harvesting and deficit irrigation to improve the quality of the wine we

produce. At our Regan estate vineyard we use compost and cover crops for healthier soil, solar power to pump well

water while at the winery we are diligent about recycling of boxes and wine bottles, as well as the use of biodegradable

packing materials to replace styrofoam. BARGETTO is the oldest continuously operating winery in the Santa Cruz

Mountains for a reason; we hold to our traditions yet continue to innovate. And, in my book, that’s what counts.

To learn more specifics about our sustainable practices please visit: www.bargetto.com/our-story/sustainability.

Changing your account information? Would you like to substitute any wines with your next quarterly release? Have you changed your address, e-mail or billing information? Please call us by August 17th to prevent any inconveniences or delays in receiving your shipment. The next selection will be released August 20th, 2015.

Behind on your pick ups? Please call ahead and we will be happy to get your wines ready for you to pick up in either of our tasting rooms. (831) 475-1275. Please note that we occasionally ship unpicked up club releases after a 4-6 month time period.

2 bottles of 2013 Santa Cruz Mountains Pinot Noir

Your Current BARGETTO QUARTERLY Release • May 21st, 2015

1 bottle each of 2013 Santa Cruz Mountains Dolcetto

Total Cost for the 6 Bottle May Release will be:

Pick Up Members $ 139.43 CA FedEx Direct Members $ 158.43 Out of State FedEx Direct Members $ 156.80 Freight Forwarder $ 166.80

Price reflects 20% Wine Club discount. CO, FL, ID, IL, MA, MD, MI, ND, NH, NM, NV, NY, TX, VA, WA, WI add applicable tax.

(Wine Club price for this release is $128.80 before tax and shipping)

2014 Santa Cruz Mountains Pinot Grigio

2 bottles each of Your Next BARGETTO QUARTERLY Release • August. 20th, 2015

2013 Monterey County Pinot Noir 2014 Santa Cruz County Viognier

2 bottles of

Total Cost for this 6 Bottle Release will be:

Pick Up Members $ 126.44 CA FedEx Direct Members $ 145.44 Out of State FedEx Direct Members $ 144.80 Freight Forwarder $ 154.80

Price reflects 20% Wine Club discount. CO, FL, ID, IL, MA, MD, MI, ND, NH, NM, NV, NY, TX, VA, WA, WI add applicable tax.

(Wine Club price for this release is $116.80 before tax and shipping)

The 2013 vintage produced stunning fruit, especially Regan Vineyards Pinot Noir. Due to mild spring weather and a sunny, dry growing-season, our favorite fickle grape benefited from extended hang-times which really concentrated the fruit. Usually our “Santa Cruz Mountain” Pinot Noir is a blend of multiple “SCM” vineyards, but in 2013 we only received Pinot Noir from our Regan Estate Vineyard. The color is a brilliant garnet hue. Aromas of freshly picked berries, earth, spice and rose petals initially fill your sense. Hints of vanilla extract and toasted cedar develop from nose to palate and indicate the gently oak used to age this wine. There’s an underlying smoky, mushroom, almost meaty aroma that also extends into the palate. The palate is bright with ripe raspberry, cherry and black tea. This wine has medium body, mild tannins and bright acidity that lingers on the long finish. Best pairings include, but are not limited to, grilled salmon, pork tenderloin and soft creamy cheeses.

2013 Santa Cruz Mountains Syrah The 2013 Nelson Vineyards Syrah has a deep, almost opaque purple color. This distinctive Santa Cruz Mountain wine has bountiful aromas of spice, smoked meat and pepper on the nose. The nose develops into blackcurrants, ripe plums and blue-berries, comingled with light hints of vanilla, licorice and lilac. This balance between smoky oak and fruity flavors is charac-teristic of Syrah from the Santa Cruz Mountain’s Nelson Vineyard, where midday heat meets morning and evening fog. This microclimate allows long hang-times at harvest which contribute to the rich color, aromas and flavors. Rich chewy tannins are left lingering on the finish and offer a full bodied mouthfeel to this wine. This wine is sure to age nicely for 5-10 years and best pairings include beef lasagna, blue cheese burgers, lamb with mint glaze, pulled-pork sandwiches and creamy strong cheeses (gouda and cheddar).

2 bottles of

This 2014 Pinot Grigio from our Regan Estate Vineyard is a beautiful expression of the cool-climate growing region that is the Santa Cruz Mountains. It has a pale, golden straw hue, with brilliant clarity. This wine offers inviting aromas of apple, pear, and citrus. A substantial, crisp acidity on the front palate is balanced by flavors of ripe stone fruits and a pleasant min-erality. Peach, pear, and honeysuckle flavors persist through the back palate for a long, lingering finish. Good food pairings include, but are not limited to, seafood and spicy Asian cuisine.

2011 LA VITA

By Greg Flores

Greg Flores is Consulting Chef to BARGETTO WINERY. Greg studied culinary arts at The California Culinary

Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Café Marcella,

a four star restaurant in Los Gatos, California. Greg has worked at several other restaurants in the Los Gatos area

and was most recently the Chef de Cuisine at The California Café.

Ingredients

1/2 c. 2013 Bargetto Pinot Noir

2 T shallots, chopped

2 c. heavy cream 1 T. lemon juice 1 T. lemon zest

4 6-7 oz. Fresh Local Salmon filets 1/8 c. canola oil

salt and pepper to taste (and for seasoning fish)

Instructions (Serves 4)

For Sauce: In a 2qt pot bring 2013 Bargetto Pinot Noir and shallots to a simmer. Reduce about 75%. Add cream lemon juice and zest. Reduce 50%. In a blender or food processor puree sauce. Return to pot and keep warm. Salt and white pepper to taste.

For Fish: Season fish with salt and pepper. Preheat oven to 400

degrees. Heat canola oil in a large nonstick sauté pan over

medium high heat. When oil is hot, place fish presentation

side down and cook for 4 min. or until golden brown. Turn

fish and cook an additional 2 min. Cook fish in oven for 7

min. Remove from oven, put on plate and spoon sauce over

fish. Serve with seasonal veg and roasted fingerling potatoes.

with Pinot Noir Cream Sauce

SALE INTO SUMMER

MAY 1st-JUNE 15th

50% off Shipping Fees on All Wines

and 25-33% off these Select Wines

(6 bottles minimum, does not apply to Overnight or 2-Day Air)

SELECT WINES 33% OFF 2012 Malbec, Sonoma Valley $13.40

2012 Merlot, Central Coast $10.72

2012 Pinot Blanc, Monterey Co. $12.06

SELECT WINES 25% OFF Tuxedo Red $15.00

2013 Pinot Noir, Pommard Clone, SCM $26.25

2013 Viognier, Santa Cruz Co. $15.00

2012 Muscat Canelli, Monterey Co. $13.50

TO ORDER E-mail: wineclub@bargetto.com

Phone: (888) 400-9463

Online: www.bargetto.com