May 2016Wine Club Ne wsle tter

the stems using a gentle swinging motion. Within the sorter, a 5,000 megapixel robotic eye takes 1,000 photos per second to identify and discard imperfect grapes or foreign material. We train the camera to identify perfect grapes for each variety we sort, by hand selecting a few hundred berries and having the sorter memorize their color, size and shape. Since 2012, 100% of St. Supéry red wines have been made with grapes that are sorted, either optically or by hand. Sorting helps us to improve the quality of the fruit by removing imperfections, creating a supple, balanced wine. Visit St. Supéry’s YouTube Channel or podcasts to watch the Bucher-Vaslin Delta R2 Vistalys in action!

Joe Meck, Not Your Average JoeJoe Meck will be retiring from St. Supéry this spring, yet plans to work on Saturdays until he finishes relocating to Palm Springs later this year.

Joe’s retirement caps a long career in customer service. Before joining St. Supéry in 2005, Joe spent four decades managing major theme parks, including Disneyland and Knott’s Berry Farm in

Southern California and Six Flags Discovery Kingdom in Vallejo. As a wine educator in the St. Supéry tasting room for nearly 11 years, Joe is constantly cultivating lasting relationships with the thousands of winery guests he meets. Joe works tirelessly to send each guest on their way feeling great about their experience with us.

Wine Club members Brian and Nina Grayson know that firsthand. “What started out as just a tasting [for us] at St. Supéry turned into a wonderful friendship with Joe. We will miss him when we visit the tasting room and wish him much happiness as he begins this next chapter in his life.”

That next chapter, says Joe, will include plenty of time to polish his golf game, swim, work out and keep up with his 15 grandchildren who are scattered around the United States. Fellow Wine Educator Laurie Etcheberry says, “For over 10 years, Joe has been surprising and delighting our Wine Club members and guests; we are pleased to carry on Joe’s not-so-average legacy.”

We hope you will join us for our 19th annual Spring Fling on May 22nd, where we will salute Joe with a toast to his retirement. Tickets always sell out, so get yours soon!

The 2013 VintageWinter of 2012 brought us little rain, but we received some welcome precipitation in February and March. Spring was dry and warm and brought nice days to encourage vine growth. Summer brought us excellent weather—warm but not extreme—a theme that continued through the beginning of harvest and beyond. One rain came in September and settled the dust before harvest continued with excellent conditions and phenomenal ripening. The wines from the 2013 vintage are fantastic, a perfect encore to 2012.

Our Winemaker, Michael Scholz, began experimenting with optical sorting in 2012, and was so impressed with the improvement in our red wines that we continued to rent an optical sorter for all of the red wines that weren’t already hand sorted. We invested in our own Bucher-Vaslin Delta R2 Vistalys optical sorter for the 2013 harvest. We hand-harvest our red wine grapes from our Dollarhide and Rutherford Estate Vineyards in the late evening and early morning hours when temperatures are at the lowest, using half ton bins so that the berries arrive to the winery in pristine condition, preserving the flavors and integrity of the fruit. The clusters are loaded into the optical sorter where the destemmer removes the berries from

St. Supéry’s Bucher-Vaslin Delta R2 Vistalys Optical Sorter

The rich, lifted aromas of grapefruit and exotic green lime in this Sauvignon Blanc are encompassed by a subtle thread of pear and a smoky note of new French oak. Grapefruit, lime and lemon citrus flavors mirror the brilliant and vibrant pale yellow hues. The seductive toasted qualities of the barrel have encouraged a full, rich mouth feel along with a delicate creaminess from the sur-lie maturation, an extended aging technique.

Retail Price: $35.00Club Price: $28.00

St. Supéry Estate’s Cabernet Franc is a deep, structured wine. The 2013 vintage presents with deep black and purple hues. Ripe black plum and cassis combine with mocha and subtle dust to showcase the Rutherford approach. Flavors of blackberry and cocoa intertwine with integrated notes of oak maturation and a hint of graphite. This wine is structured with ripe notes of terroir, length and a fine tannin.

Retail Price: $65.00Club Price: $52.00

Estate Club

2015 Dollarhide Estate Vineyard Sauvignon Blanc

2013 Rutherford Estate Vineyard Cabernet Franc

Duck Confit with Dollarhide Plum

and Balsamic Sauce

Fennel Spiced Shrimp with Nec-tarine and lemon cucumber salad

Ingredients Serves 4 Serves 4IngredientsFennel Spice:1 tsp. fennel seeds1 tsp. dried dill1 tsp. crushed red pepper

flakes1 tsp. granulated onion1 tsp. granulated garlic1 tsp. black pepper1 tsp. coriander seed1 Tbsp. Kosher salt 1 lb. 16/20 shrimp, peeled and

deveined, tail on

Salad:2 nectarines, pitted and sliced3 lemon cucumbers, peeled,

deseeded and cut into slices2 cups watercress, washed2 cups baby arugula, washed1/8 cup sherry vinegar¼ cup extra virgin olive oil1 tsp. Dijon mustardKosher salt and freshly ground

black pepper, to taste4 oz. feta cheese

Duck Confit:4 duck legs, whole 32 oz. duck fat, melted and

cooled 1 Tbsp. ground black pepper 2 Tbsp. Kosher salt 1 tsp. cinnamon, ground1 tsp. cloves, ground2 star anise, ground

Balsamic Plum Sauce:½ jar Dollarhide plum

preserves2 Tbsp. balsamic vinegar1 shallot, finely diced ½ cup mint leaves, finely

choppedSalt and pepper, to taste

In a spice grinder, grind all of the spices together until finely ground. Sprinkle the spice mixture onto the shrimp and lightly drizzle with olive oil. Set aside while the salad is prepared. In a bowl, whisk the sherry vinegar, mustard, salt and pepper. Slowly drizzle in the olive oil until the vinaigrette is slightly thickened. Gently toss the watercress and baby arugula in a bowl with a few tablespoons of the vinaigrette. In another bowl, toss the lemon cucumbers and nectarines with two tablespoons of the vinaigrette. Over a grill set to medium high heat, grill the shrimp on each side for 3 minutes or until no longer translucent.

Place the lettuce mixture in the salad bowl. Top with a few crumbles of feta cheese. Artfully arrange the nectarines, lemon cucumbers and shrimp on top of the lettuce. Serve immediately while the shrimp are warm.

In a bowl, mix together the black pepper, salt, cinnamon, star anise and cloves. Rub the duck legs with the spice mixture, using all of it. Refrigerate overnight.

The next day, rinse the legs and pat dry. Preheat oven to 250°F. Place the legs in an oven-proof dish and cover with duck fat. Cook the duck for 2 ½ hours or until the duck meat is almost falling off the bone. Let the duck cool in its own fat for an hour or so, then refrigerate while it is still submerged in fat. The duck will last roughly 2 weeks in the refrigerator. To reheat, place the entire pan in a 250°F oven for 30 minutes, or until the fat is melted and the duck meat is warm. Take the dish out of the oven and pull the duck legs out. In a sauté pan over medium high heat, brown the skin of the duck on each side, roughly 4 minutes each. Remove the duck from the pan and set aside while the sauce is made. In the same pan, sauté the shallots until translucent. Deglaze the pan with the balsamic vinegar and stir in the plum preserves. When the pan is removed from the heat, stir in the mint leaves. Add salt and pepper to taste.

Serve the duck leg with the balsamic plum sauce underneath. A great accompaniment to this rich dish is a salade verte (a simple salad composed of lettuce, herbs and a mustard vinaigrette.)

Enjoy with our Dollarhide Estate Vineyard Sauvignon

Blanc

Enjoy with our Rutherford Estate Vineyard Cabernet

Franc

Learn more about this month’s wines: youtube.com/stsupery

This bright, ripe structured Cabernet Sauvignon has length and integrity, introduced by its deep and intense red and purple hues. Blackberry and cassis combine with dark mocha, roasted coffee, toasted oak and dark molasses for a rich and velvety fusion of aromas. Dark blackberry and plum bring a heady flavor, along with notes of cassis, dusted terroir, espresso, brown sugar and highly toasted barrel.

Retail Price: $100.00Club Price: $80.00

2013 Dollarhide Estate Vineyard Cabernet Sauvignon

Divine Club

Rosemary Lamb Skewers

Serves 4Ingredients8 long sprigs of fresh rosemary1½ lbs. lamb shoulder, cut

into 2½ inch cubes1 red onion, large, diced1 pint ripe cherry tomatoes Marinade 3 garlic cloves 1 Tbsp. fennel seeds, freshly

groundZest and juice of 1 lemon Olive oilKosher salt and black pepper

Yogurt Sauce1 cucumber, peeled, deseeded

and grated1 bunch of fresh mint leaves,

finely minced16 oz. Greek yogurt3 Tbsp. honeyZest and juice of ½ lemon 2 Tbsp. extra virgin olive oil Kosher salt and black pepper,

to taste

Preheat the grill. To make the marinade, mash together the garlic, fennel seeds, Kosher salt and black pepper with a mortar and pestle. Stir in the olive oil, lemon zest and juice. Coat the lamb, onions and tomatoes evenly with the marinade. Marinate overnight in the refrigerator or for a minimum of 1 hour. To make the rosemary skewers, remove the leaves except for the top two inches, then cut the opposite end on a bias so you can skewer the meat easily. Skewer 1 cherry tomato, 1 piece of lamb, then 1 piece of onion and repeat until the skewer is filled. To make the sauce, mix together the cucumber, mint leaves, yogurt, honey, lemon zest and juice, extra virgin olive oil and Kosher salt and pepper. Grill the skewers over medium high heat, turning occasionally, for about 7 minutes, or until the desired wellness is achieved.

Serve with a drizzle of extra virgin olive oil, lemon wedges and the yogurt sauce. A Greek inspired salad is a nice accompaniment to this dish.

Enjoy with our Dollarhide Estate Vineyard Cabernet

Sauvignon

Join St. Supéry @ BottleRock 2016 Quickly becoming one of the most sought-after tickets in the nation, BottleRock returns in May for its fourth annual three-day concert. It features an unequaled array of the world’s biggest bands and artists alongside the hottest up-and-coming musical acts.The 2016 festival lineup includes award-winning headliners such as the Red Hot Chili Peppers, Stevie Wonder, and Florence + the Machine. The three-day music, wine, food and craft brew festival will take place in the heart of the City of Napa at the Napa Valley Expo.

St. Supéry Wine Club members are encouraged to visit the St. Supéry tent to relax, refresh and try our perfectly paired popcorn. The St. Supéry tent will be located on the midway green in the secondary stage area. It is a corner booth located near Riesling Hall, the food court and merchandise area. Your favorite St. Supéry wines will be available for purchase at the concession table adjacent to the St. Supéry tent. Tickets are selling out quickly for this event! Visit www.bottlerocknapavalley.com for more information or to purchase tickets.

St. Supéry Estate Vineyards & Winery • 8440 St. Helena Hwy • Rutherford, CA 94573 wineclub@stsupery.com • stsupery.com •1.866.612.club (2582)

May 27, 28 and 29, 2016BottleRock Napa Valley Music Festival

12:00 noon - 10:00 p.m. dailyNapa Valley Expo

September 18, 2016Paella and Vino

12:00 noon - 2:30 p.m.St. Supéry Estate

October 8 and 9, 2016Annual Fleet Week Bay Cruise

12:00 noon - 4:00 p.m.Sausalito Yacht Harbor

Club member exclusive event. Second day added due to demand!

Dog Days of Summer at St. SupéryDuring the dog days of summer, we want photos of your furry friends! Throughout the Summer, use hashtag #DogDaysofStSupery and post your wine-inspired photos of your pet to Instagram and Twitter. Even if you can’t bring your canine to us, we know you can show us that Napa Valley style.

May 18, 2016Wine Dinner, Catch 35, Naperville

6:00 p.m. - 9:00 p.m.Catch 35 Seafood & Premium Streaks, Naperville, IL

Reservations required, 635-717-3500

May 22, 201619th Annual Spring Fling Lobster Boil

11:30 a.m. - 2:30 p.m.St. Supéry Estate

May 26, 2016Wine Dinner, Ralph’s on the Park, New Orleans

7:00 p.m. - 10:00 p.m.Ralph’s on the Park, New Orleans, LAReservations required, 504-488-1000

Calendar of Upcoming Events

Upcoming Wine Club Shipments

Please contact us if you would like to combine shipments or order additional wines to save on shipping costs.

Most events require an advance reservation. Please contact our Wine Club Concierges at 866.612.2582 for pricing and to reserve.

Find restaurants and retail shops that carry your favorite St. Supéry wines.

Our Moscato Club ships in April, September and December

Estate ClubSeptember 2016

2015 Dollarhide Estate Vineyard Semillon2013 Dollarhide Estate Vineyard Malbec

October 20162015 Napa Valley Estate Virtú2013 Napa Valley Estate Élu

December 20162015 Dollarhide Estate Vineyard Chardonnay

2013 Rutherford Estate Vineyard Merlot

February 20172016 Napa Valley Estate Sauvignon Blanc

2014 Rutherford Estate Vineyard Cabernet Franc

April 20172015 Napa Valley Estate Oak Free Chardonnay

2014 Dollarhide Elevation

Divine ClubSeptember 2016

2013 Rutherford Estate Vineyard Cabernet Sauvignon

October 20162009 Napa Valley Estate Élu

December 20162010 Dollarhide Estate Vineyard Cabernet Sauvignon

February 20172010 Napa Valley Estate Élu

April 20172014 Dollarhide Elevation

Shipment selections may be subject to change.

Estate grownSustainably Farmed

Certified Napa Green