February 2010 1

AT HOME

www.viansa.com VIANSA WINERY & VINEYARDS SONOMA VALLEY February 2010

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February2010

Viansa EventsItalian Cruise: La Spezia

How To: Have a Romantic Valentine’s Day at Home

Wine Pairing Recipes

Viansa EventsMatthew and Edith’s Wedding

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Tuscan Club Wines

February’s Featured Cucina Viansa SelectionEnjoy our food selections

What’s Happening

Wine List

ear Tuscan Club MemberS,D

Dear Club Members,

The New Year is bringing new excitement, new experiences and new levels of enjoyment to Viansa and to you, our loyal Tuscan Club Members. So what’s new? We are working hard in the vineyard to prepare for the 2010 harvest. Our teams have started prun-ing, a critical task that determines not just one, but two, future harvests, because each cut defines the position of two future growth points and, potentially, the number of bunches that the vines will bear. Pruning is a critical part to the whole process. We are releasing four new vintages in March: Our 2009 Chardonnay, Sauvignon Blanc (a new addition to our lineup), Pinot Grigio, and a Pinot Grigio blend called Gionaccia. These wines taste exceptionally well and I hope you enjoy them! I am also excited with how our new website is developing and hopefully has been launched by the time that you are read-ing this. I also appreciate all of the feedback that I have received on our e-magazine. It seems that the majority of you like the format and love receiving the recipe cards and tasting cards. As a result, we will be continuing this format. Finally, I am very excited with the return of the Viansa Cruise to Italy. I hope that all of you join me on this fantastic journey to see one of the most beautiful countries in Europe and meet new friends. I am committed to enhancing the quality of everything Vi-ansa offers. Just wait to see what we have in store for you next month. Cheers,Lloyd DavisPresident

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La Spezia

2010 Italian Wine CruiseBook early

to get:

$100 Shipboard

credit

FREE gratuities

save $300 - $396

per cabin!

*No cancellation fees

through 03/24/2010

La Spezia is not a “tourist town”, but because of its location in the Liguria region of northern Italy, and a number of significant monuments, museums and buildings, La Spezia is well worth taking the time to explore. The town of La Spezia is located just a brief distance from Cinque Terre, taking a short ten minutes via train to be able to reach it. Across from the port is a public garden and a tourism office where there is access to maps and the schedule for boat rides that will transport travelers several other towns located alongside the shoreline. The boats leave at an hourly frequency that continues until seven or eight at night. It is one of the major Italian military and commercial harbors, located between Genoa and Pisa on the Ligurian Sea. The area of La Spezia was settled since pre-historic times and between the Middle Ages through present day, this fishing village has grown, despite the fact that it was badly damaged by Allied bombing in World War II. Along the picturesque Gulf of La Spezia there are several villages celebrated for their beauty, especially Portovenere, Lerici, and San Terenzo.

September 5th-17th, 2010Cabin’s Starting at $4,288!

Viansa Events

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February 2010 5

2010 Italian Wine Cruise

Cities to VisitGenoa and MilanoThe closest big cities are Genoa and Milano to the north and Roma to the South. The Dome of Milan is the third largest cathedral in the world. Work on the dome went on for generations starting in 1386 and was not completed until the 1880’s

Wine & Food Solumeria Massa & Prodotti Tipici Via Capellini,70, 19025 Portovenere (SP) Italy. Huge variety of typical Ligurian and Portove-nere food, wines and liquors.

Ristorante Elettra Calata Doria 42, Portove-nere. The view of the ocean from the terrace is beautiful and the food is great too. Try the appetizers, especially the fried fish. Osteria Baracco Via Cappellini, 24, Portovenere. You will be able to enjoy the authentic tastes of the Liguria, from handcrafted beer and wines to traditional seafood dishes.

Vecchia Lerici Piazza Motino 10, Lerici, Italy. Dining in the piazza in the old part of town gives it a romantic feel. Try the homemade pasta and fresh seafood.

Bar & Vini Via Dell’Amore 19017 Riomaggiore (SP) Lerici,Italy. A large terrace built between rock and sea where one can go to enjoy excellent wines, cocktails and light dishes.

La Taverna di Donna Paola Via Sant’Agostino 19, La Spezia, Italy. Great selection of wine to accompany the delicious barbeque and traditional Italian cuisine.

Food & Wine Trails 800.367.5348

info@foodandwinetrails.com www.foodandwinetrails.com/viansa

Places of InterestChurches, Historical Monuments

& MuseumsAbbey church of Santa Maria Assunta. This church houses a bountiful series of artwork, some coming from other eradi-cated religious institutes.

Museo Amedeo Lia. This museum displays Italian paintings from the 13th to 18th centuries, including minor works by Venetian masters Titian, Tintoretto, and Canaleto.

Museo Tecnico Navale. Museo Tecnico Navale was founded in 1870. It hosts a mass of statuettes that decorated the bows of vessels as well as model ships.

Centro Arte Moderna e Contemporanea. A collection of mostly Italian abstract art can be viewed. The museum also stages temporary exhibitions.

Castello di San Giorgio. The first castle is known to have been built by Nicolo Fieschi in 1262. In 1273 the Genoese destroyed it, and a new castle, along with a new line of walls, was constructed by the high officials of La Spezia from 1371. Joined to this monument, the Republic of Genoa added a new castle starting from 1607.

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Sometimes opposites can attract. While body, intensity and acid profiles should match, it is also true that sometimes opposites can do well together. A complex, cerebral wine such as Viansa’s Farneta is perfect with a simple burger off the grill. And a multi-dimensional food like pepper and prosciutto frittata can definitely enjoy the company of our pure and unoaked Senza Chardonnay.

Five Steps to Happily Paired

1.First, consider the body of the food and the wine; they should match. Weighty wines demand weighty foods. Light wines do best with light foods. A hearty, heavily spiced dish will pair well with a full-bodied, full-flavored wine. Viansa’s 2005 V Cabernet Sauvignon is full-bodied and works great with full- flavored foods such as grilled meats and strong cheeses. Our Pinot Noir would be overwhelmed with such pairings, but is perfect with milder cheeses and roasted chicken.

2.Look at every element of the food, not just the main attrac-tion. If you’re serving shellfish, then Sauvignon Blanc might seem to be a great match. But if that shellfish is going to be topped with an oily and spicy Creole sauce, then you should match the wine to both the sauce and the fish. So instead of a Sauvignon Blanc, you might want to consider a Zinfandel, Primitivo or our Prindelo red-wine blend.

3.The acid levels of the food and wine should be equivalent. A dry wine will taste too lean and tart with sweet food. A richer, fruitier offering is better suited with sweets. Well-structured, tannic wines work best with foods such as beef, dark chocolate or dry, aged cheese.

4.Identify common aromas and flavors between the wine and food. Sometimes seemingly small connections can make or break a wine and food pairing. Pasta with a Porcini mushroom or white truffle sauce might be just the right thing to pair with Viansa’s La Nebbia Nebbiolo because that wine offers aromas of fresh earth. The dark fruit tones of our Cabernet Franc make it an ideal companion for dishes featuring elements of black-berry or plum.

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While it’s true that Rule #1 in matching food and wine is to trust your own good taste, the following five guidelines can help when you want to find the ultimate wine and food pairing.

Wine Food

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How To Have a Romantic

1. Fireside Picnic. Don’t let the bad weather ruin your plans. Instead, bring the picnic indoors! Have a blanket set up in front of a roaring fire, with some champagne on ice and fresh strawberries. If your Valentine prefers wine, have some wine and cheese to snack on. If your sweetie fancies Champagne or Chardonnay, serve a mild cheddar, Gruyere or Cambozola, which is a soft, creamy blue/brie hybrid cheese, along with some crackers or fresh baked bread. If your sweetheart is more into reds, serve Viansa’s Cabernet Franc or Cabernet Sauvignon with Brie, Camembert or Morbier.

2. Romantic Dinner. Set the table with linens, candles and flowers. If you’re the cooking type, surprise your date with a home-cooked meal. If not, order out from your favorite place and re-plate the meal elegantly on nice plates. 3. Spa Night. When your Valentine gets home, draw a hot bath filled with rose petals. Since roses are so expensive around Valentines Day, you can ask a florist for a package of plain rose petals or short-stemmed roses, since you won’t be giving them in a traditional way. Light some candles, have a glass of wine and some chocolates to nibble on by the side of the bathtub. 4. Destination Dinner. The gift of togetherness is precious, given today’s busy lifestyles. Plan a romantic, surprise weekend getaway. Can’t afford to get away? Bring the destination to you! Cook a traditional meal from the place you would like to visit, play authentic music or put up pictures from the destination you were hoping to get away to. 5. Enjoy Dancing. Turn your favorite music on and dance with your sweetheart. It won’t matter if you’re not the best dancer; the whole point is to enjoy spending a personal moment with your Valentine.

Why would you want to spend Valentine’s Day at home? Well, most restaurants and theaters are overcrowded and overpriced because of the celebrating couples. By staying in, you’ll avoid the crowds as well as being able to do something romantic and special for your love this February 14th. Here are some ideas for celebrating Valentine’s Day at home without having to spend a lot of money.

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Valentine’s Day (at Home)

8 Viansa At Home

Filling8 oz package cream cheese, room temperature ½ cup all natural cane sugar2 T oat flour2 brown cage free eggs + 1 egg white1 T Madagascar Pure Vanilla Extract15 oz container ricotta cheese, room temperature1 T orange liqueur, Grand Marnier

Crust1 package cinnamon graham crackers¼ cup oat flour

Preheat oven to 325ºF. Grease sides of 8” spring form pan with Viansa Grapeseed oil.

Crust: Mix all ingredients in food processor on pulse until crumbly (not fine). Press into bottom and sides of pan. Bake for 10 minutes. Remove from oven and cool.

Filling: Place cream cheese in large mixing bowl. Stir as smooth as possible with spatula. Stir sug-

ar and flour together thoroughly into cream cheese. Whisk eggs and vanilla, add to cream cheese. Blend in ricotta and orange liqueur. Pour batter into prepared pan. Bake in center of oven for 1¼ - 1½ hours, until light golden color. Place a dish of water on bottom rack of oven. Cool in oven for 20 minutes with door open. Cool cheesecake completely before refrigerating. Refrigerate covered for 10 hours. Top with Viansa Confettura D’Estate. Serves 8.

Serve with Viansa 2007 Frescolina or Viansa 2005 Late Harvest Primitivo

VIANSA ITALIAN RICOTTA CHEESECAKE

Wine Pairing Recipes

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Viansa Focaccia Bread Mix (Yeast packet included)1 cup water, plus 1 T2 T Viansa Extra Virgin Olive Oil, plus 1 T to brush over doughViansa Italian Sea Salt to taste2 T fresh chopped rosemary

Preheat oven to 400ºF. Combine Viansa Focaccia Bread mix and contents of yeast packet in medium size mixing bowl. Stir to blend. Add 1 cup plus 1 T warm water (105º-115ºF) and 2 T Viansa Extra Virgin Olive Oil. Stir with wooden spoon for about one minute or until well blended. Using a

spatula, or well-greased hands, spread dough into greased 9” x 13” baking pan. Brush top of dough with 1 T Viansa Extra Virgin Olive Oil. Let dough rise in warm place for 20 minutes. Sprinkle lightly with Viansa Italian Sea Salt & fresh chopped rosemary. Bake 20-25 minutes or until golden brown. Cool in pan. Cut into 12 pieces and serve.

Serve with Viansa 2006 Syrah or Viansa 2006 Merlot

VIANSA ITALIAN FOCACCIA BREAD

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Viansa Extra Virgin Olive Oil, to lightly coat cauliflower1½ lbs heirloom cauliflower flowerets (green, purple, white, yellow) cleaned & rinsedViansa Tellicherry pepper to taste3 T Italian flat leaf parsley, chopped 1 T capers per serving Viansa Italian Sea Salt to taste¼ cup Viansa Parmesan Dipping Oil Parmigiano-Reggiano cheese, garnish

Preheat oven to 400ºF. Toss flowerets in Viansa Extra Virgin Olive Oil, Viansa Tellicherry Pepper and fresh parsley. Roast in ceramic dish for 30-40 minutes until tender. Stir once or twice. Transfer to serving dish. Add capers and ground Viansa Italian Sea Salt. Toss with Viansa Parmesan Dipping Oil. Garnish with Parmigiano-Reggiano cheese. Serves 5.

Serve with Viansa 2007 Vittoria or Viansa 2007 Pierina

VIANSA HEIRLOOM CAULIFLOWER

1 cup Viansa Extra Virgin Olive Oil 2 T Viansa Pesto Seasoning 3 T sweet cream butter, unsalted1 ½ cups Viansa Vittoria Pinot Grigio room temperature1 16oz package capelliniViansa Italian Sea Salt to taste8 large prawns, peeled to tail, deveined and butterfliedJuice of 1 Meyer lemonParmigiano-Reggiano cheese, garnish Fresh basil leaves, garnish

In medium bowl, mix Viansa Extra Virgin Olive Oil and Viansa Pesto Seasoning. Set aside. Cook capelli-ni al dente. Drain. In large pan, mix Viansa Vittoria Pinot Grigio and

pesto blend. Heat on medium while pasta is draining. Add capellini to pan. Toss gently. Remove from heat and cover. In frying pan, melt butter over medium heat. Add prawns, sauté 3-5 minutes until firm. Add juice of Meyer lemon, stir. Place pasta in bowl or plates, garnish with Reggiano cheese. Top with 2 prawns per serving and drizzle with remaining butter and lemon sauce. Grind Viansa Italian Sea Salt over prawns to taste. Garnish with fresh basil leaves. Serves 4. Serve with Viansa 2006 Merlot or Viansa 2007 Pierina Vernaccia and Viansa Rosemary Focaccia bread

VIANSA PESTO CAPELLINI

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10 Viansa At Home

EdithViansa Events: Weddings

The Knafo-Fischel wedding was one of the most visually stunning weddings in the spring of 2009. When the Fischel’s were asked what their favorite wedding memory was, they responded quickly with “the location.” Funny answer from the couple that never visited Viansa until the day before their wedding. However, with some assistance from Viansa’s online photo gallery and a generous aunt, the blissful couple booked the wedding of their dreams without ever stepping foot on the property. After their arrival and seeing the breathtaking views, all of their anxieties over the “site-unseen” drifted away. The on-site coordinator, Laura Johnson, worked closely with the couple’s aunt Valerie Testa to create the luxurious wine country wedding the couple had dreamed of. Tablescape products of gold-rimmed chargers and Lenox Coronet fine china accompanied the 4-foot tall gold branch centerpieces. The elegant crystal chandeliers, and twinkling lights that shone from potted olive trees, added to the ambience of the whole affair. The two married under a 10-foot chuppa in the olive grove enclosed courtyard. If there was a theme for this wedding, it certainly focused on food, family and lavishness. Before the ceremony began, guests were greeted with mango mimosas and by the end of the night, well after the 5th course was served, guests were given the option of indulging in Jinro martinis, estate grown vino and pinot grigio mojitos. In between each course, lively traditional Jewish dancing drew guests out of their seats and enticed their appetites for the next course to come. After a delicious dinner of lamb and grilled prawns, the couple opted for a dessert buffet table, as well as a traditional 3-tier wedding cake. After all was said and done, there was a little something for everyone in regards to tastes and sounds, which was exactly what Edith and Matthew wanted.

Matthew

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Cake: Fat AngelPhotographer: Jere Visalli

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This blend of 65% Sangiovese, 30% Primitivo and 5% Zinfandel carries loads of ripe aromas and flavors of oak spice. Don’t be fooled by the first soft impression, this wine’s structure is more robust than it seems. Pair this wine with hard cheese, red sauce pasta or grilled meats. Drink this wine now through 2013.

FebruaryWines

2007 Pierina Vernaccia Appellation: Carneros

A one of a kind Sangiovese that bridges new and old world flavor and boasts a bountiful aroma spectrum. Red berry fruit commingles gracefully with flavors of smoke and herbs. The current balance between fruit and herbs will be present for another 2-3 years, which will slowly be replaced by an earthy, herbal aroma at an older age. A winning wine to pair with hearty pastas or grilled meats.

2007 Hector’s Ranch SangioveseAppellation: Sonoma Valley

T u s C a n C l u bPremio Vino

Retail: $70.00Club Price: $52.50

Retail: $70.00Club Price: $52.50

solo bianco

Retail: $20.00Club Price: $15.00

2007 Cristino’s Red WineAppellation: Sonoma Valley

Viansa is one of a few producers of Vernaccia in the United States.Vernaccia is native to Tuscany, where it typically has flinty, almost mineral flavors. We’ve chosen to take this grape in a different direction to create a more multi- dimensional, fruity style of wine.The result is that of our Pierina Vernaccia, crafted entirely fromestate-grown Carneros grapes. Our 2007 Pierina is 93% Vernaccia & 7% Chardonnay and it pairs nicely with seafood linguine, crab cakes, grilled swordfish and halibut.

2007 Vittoria Pinot GrigioAppellation: Sonoma Valley

Our 2007 Vittoria Pinot Grigio is a crisp, refreshing wine with a medium body. It has plenty of green apple, mango and citrus flavors that are followed by a crisp, clean acidity. This wine pairs well with fish, chicken and veal, but is also delicious by itself as an aperitif.

Retail: $19.50Club Price: $14.63

February 2010 13

2006 MerlotAppellation: Sonoma County

February WinesT u s C a n C l u b

Aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors. This is a rich, supple Merlot with a long smooth finish and soft tannins. Drink now through 2012. Pairs well with soft ripe cheeses, cassoulet and mild Italian sausages.

solo Vino

Retail: $28.00Club Price: $21.00

2007 Vittoria Pinot GrigioAppellation: Sonoma Valley

Our 2007 Vittoria Pinot Grigio is a crisp, refreshing wine with a medium body. It has plenty of green apple, mango and citrus flavors that are followed by a crisp, clean acidity. This wine pairs well with fish, chicken and veal, but is also delicious by itself as an aperitif.

Retail: $19.50Club Price: $14.63

2006 SyrahAppellation: Sonoma County

Our 2006 Syrah is a delicious blend of 94% Syrah and 6% Primitivofrom Bear Ranch, Emery Ranch and Serres Ranch vineyards. Aged in French and American barrels, it has flavors of blackberry, pepper and vanilla. The smooth rich finish has firm, yet supple tannins that perfectly frame the wine. Though this wine is eminently drinkable young, it will age well for another 7 years. This wine will pair nicely with grilled meats.

Retail: $28.00Club Price: $21.00

solo Rosso

2006 MerlotAppellation: Sonoma County

Aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors. This is a rich, supple Merlot with a long smooth finish and soft tannins. Drink now through 2012. Pairs well with soft ripe cheeses, cassoulet and mild Ital-ian sausages.

Retail: $28.00Club Price: $21.00

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WhaT’s happening aT ViansaWine, Chocolate Fondue & Rose Seating at 12:00, 1:00 and 2:00pm *Limited to 15 couples per seatingEnjoy a glass of wine & chocolate fondue in an intimate location of our winery (gift: 2 heart charms for each couple and 1 rose) $45.00 per couple and $40 per couple for Tuscan Club Members

For parties of 6 -10 guests, please ask about our Enoteca wine library offering, with Viansa’s Premium Wines and special appetizer plates $85 per couple and $75 per couple for Tuscan Club MembersRSVP to 707.935.4740 or 707.935.4741

Italian Wine Cruise. Join us September 5th-17th, 2010 on a cruise around Italy were you will discov-er one of the most beautiful countries in Europe, enjoy great food and wine and hopefully make some new friends along the way. Contact Food and Wine Trails at

J a n ua RY ’ s F E aT u R E D C u C i n a V i a n s a s E l E C T i o n

Viansa PaRMEsan DiPPing oilViansa ConFETTuRa D’EsTaTE

Viansa FoCaCCia bREaD Mix

Viansa PEsTo sEasoninga traditional italian herb blend to add to your Extra Virgin olive oil for pesto. brush on chicken and bake, toss with your favorite pasta, stir into homemade pasta or marinara sauce, use as a base for pizza or flatbread and great as a dipping oil with fresh baked italian breads including ciabatta & focaccia.

Viansa Parmesan Dipping oil blends the classic Tuscan favors of early harvest olives with garlic, parmesan cheese, herbs and spices. Viansa’s Parmesan Dipping oil is delicious in salad dressings, marinades or on roasted rosemary potatoes. brush on grilled chicken or fish, toss with pasta or use as dipping oil for fresh italian breads.

Food & Wine Trails 800.367.5348

info@foodandwinetrails.com www.foodandwinetrails.com/viansa

an italian favorite as a morning spread for fresh baked breads, filling for pastries and beautiful as a dessert complement for vanilla gelato, cheesecake, chocolate flourless torte or panna cotta.

Viansa Focaccia bread is the perfect complement for your italian lunch or dinner recipes. Cut into rectangular pieces for an appetizer served with Viansa Extra Virgin olive oil or Parmesan Dipping oil. Top with Viansa artichoke, olive, Roasted Red Pepper or Eggplant Tapenade for bruschetta.

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Wine listVinO BianCO – WhiTe Wine

“ViTToRia” PinoT gRigio 2007 a soft and fruity Pinot grigio harvested from the Morning sun vineyard on sonoma Mountain and our estate vineyard in Carneros. aRnEis 2007 a food-friendly varietal primarily found in italy’s famous Piedmont region, crisp arneis is rarely grown in California. arneis has crisp flavors of melon, pineapple and green apple with a crisp & clean finish.

“PiERina” VERnaCCia 2007 our 2007“Pierina” is 73% Vernaccia & 7% Chardonnay. This delightful white wine displays luscious flavors of ginger, grapefruit, tropical fruit with mineral notes, making it the perfect option for those who are looking for something unique.

“sEnZa” CHaRDonnaY 2007 a true taste of the Chardonnay grape unobstructed by oak with a refreshing clean finish. Viansa’s 2007 senza offers flavors of granny smith apples, white peach and subtle tropical notes with a refreshingly clean finish.

CHaRDonnaY 2007 our 2007 Chardonnay offers flavors of apple, honeydew melon and toasty oak with a crisp clean finish. a balance of 50% fermented in barrel and 50% in stainless steel.

REsERVE CHaRDonnaY 2007 our Reserve Chardonnay is a delicious dry wine with flavors of citrus, oak, pear and hints of butter with creamy mouth feel. it is barrel-fermented sonoma County fruit and spends nine months in oak.

“CEnTo PER CEnTo” CHaRDonnaY 2007 our rich and balanced estate chardonnay starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors.

VinO ROse – ROse Wine

DolCETTo RosE 2008 This light and crisp saignee rose displays a soft, floral nose with hints of wild strawberry. Flavors of cranberry and strawberry are followed by a clean, firm acidity.

“iMbianCo” RosE 2007 is a fresh and fruity blend of 88% Primitivo and 12% Muscat Canelli. Enjoy on its own or pair with spicy foods.

VinO DOLCe – sWeeT Wine

“FREsColina” ToCai FRiulano 2007 This blend of Tocai Friulano (93%) and Muscat (7%) is delightfully sweet and refreshing. (500ml)

laTE HaRVEsT PRiMiTiVo 2005 sonoma Valley Primitivo harvested at 28˚ brix. barrel aged for 12 months, our late Harvest Primitivo is lush, rich and the perfect dessert or after dinner wine. (375ml)

iMbianCo 2007 With a blend of 88% Primitivo and 12% Muscat Canelli, this wine possesses flavors of strawberry, kiwi, and tropical fruits.

Bottle | Case

$19.50 | $234.00$14.63 | $175.56

$20.00 | $240.00$15.00 | $180.00

$20.00 | $240.00$15.00 | $180.00

$25.00 | $300.00$18.75 | $225.00

$20.00 | $240.00$15.00 | $180.00

$25.00 | $300.00$18.75 | $225.00

$39.00 | $468.00$29.25 | $351.00

$17.00 | $204.00$12.75 | $153.00

$14.50 | $174.00$10.88 | $130.50

$22.50 | $270.00$16.88 | $202.56

$30.00 | $360.00$22.50 | $270.00

$14.50 | $174.00$10.88 | $130.56club price in red

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VinO ROssO – ReD Wine

“aTHEna” DolCETTo 2007 a varietal native to northern italy, our sonoma County “athena” is a wonderfully fruit forward Dolcetto.

PinoT noiR 2007 The 2007 Morning sun Vineyard Pinot noir is showing amazing richness, depth and purity with aromas of plum, cherry and fresh earth. The flavors unfold into intense black cherry and raspberry with a long elegant finish.

“PiCColo” sangioVEsE 2005 sangiovese is the most widely planted red wine grape in italy and the hallmark of the Chianti region. This wine has aromas of strawberries, black cherries and dry fruit intermingled with some cedar notes. Finishing with flavors of nutmeg, caramom and black fruit.

“la nEbbia” nEbbiolo 2005 nebbiolo, a grape native to italy’s foggy Piedmont, is a light-bodied dry red with forward acidity. a dry red with good acidity, our 2005 “la nebbia” offers aromas of fresh earth, cranberry and white flowers with flavors of pomegranate, bing cherry and brown spice.

“FaRnETa” PRiMiTiVo 2006 Primitivo is similar to that of Zinfandel, typically found in the region of Puglia in southern italy. The grapes for our “Farneta” are harvested right here in Carneros. This wine is boasting with wonderful black pepper, wild berries and raspberries.

MERloT 2006 aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors.

FREisa 2005 a common blending grape of northern italy, this dark and “chewy” food-friendly wine is quite rare in our country.

ZinFanDEl 2006 Ripe yet well focused with aromas of black cherry, crushed black pepper and toasty oak.

sYRaH 2006 a delicious blend of syrah (94%) and Primitivo (6%), harvested from bayer Ranch, Emery Ranch & serres Ranch vineyards.

CabERnET sauVignon 2004 This north Coast Cabernet sauvignon has very rich and dense aromas with chewy tannins in the finish.

CabERnET FRanC 2004 This sonoma County wine has rich and intense aromas and flavors. Firm, integrated tannins with a long satisfying finish.

“PRinDElo” RED WinE 2006 a popular proprietary blend of Primitivo (67%), Zinfandel (22%) and Teroldego (11%) from our estate vineyards in sonoma Valley.

Bottle | Case

$14.50 | $174.00$10.88 | $130.56

$35.00 | $420.00$26.25 | $315.00

$25.00 | $300.00$18.75 | $225.00

$30.00 | $360.00$22.50 | $270.00

$35.00 | $420.00$26.25 | $315.00

$28.00 | $336.00$21.00 | $252.00

$25.00 | $300.00$18.75 | $225.00

$25.00 | $300.00$18.75 | $225.00

$28.00| $336.00$21.00 | $252.00

$35.00 | $420.00$26.25 | $315.00

$35.00 | $420.00$26.25 | $315.00

$35.00 | $420.00$26.25 | $315.00

Wine list

club price in red

February 2010 17

CeLLaR seLeCTiOns

“augusTo” baRbERa 2005 our traditional, d’asti-style barbera has tempting flavors of ripe plums and blackberries with soft tannins and a long, smooth finish.

“THalia” sangioVEsE 2005 (90% sangiovese, 10% Cabernet sauvignon) big and powerful, showing loads of ripe blackberries, black cherry & spice that evolves into flavors of wild berries, licorice and dried cherry.

“loREnZo” MERloT 2006 82% Merlot and 18% Cabernet sauvignon and aged 16 months in French and Hungarian oak. aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors. This is a rich supple Merlot with a long smooth finish and soft tannins.

REsERVE CabERnET sauVignon 2005 a sonoma County blend of 93% Cabernet sauvignon, 5% Merlot and 2% Cabernet Franc. our Cabernet sauvignon is very well balanced with flavors of wild crush berries, earthy, light spice and cocoa with a long finish.

“saMuElE” CabERnET FRanC 2005 our 2005 “samuele” is rich and intense with aromas of toasty oak, dried herbs and fresh crushed blackberries. The flavors turn to black cherry, plum and currants with a long smooth finish framed by firm yet supple tannins.

“V” CabERnET sauVignon 2005 a magnificent blend of Cabernet sauvignon (76%), Cabernet Franc (13%), and Merlot (11%) sourced from the famed oakville appellation in napa Valley.

“ossiDiana” 2005 our flagship wine, a stunning blend of Cabernet sauvignon (56%), Cabernet Franc (33%), and Merlot (11%). Powerful yet elegant.

Bottle | Case

$42.00 | $504.00$31.50 | $378.00

$45.00 | $540.00$31.50 | $378.00

$45.00 | $540.00$22.50 | $270.00

$50.00 | $600.00$25.00 | $300.00

$55.00 | $660.00$27.50 | $330.00

$105.00 | $1260.00$73.50 | $882.00

$125.00 | $1,500.00$62.50 | $750.00

club price in red

Wine list

18 Viansa At Home

signaTURe seRies (For premio Club Members Only)

Ron’s VinEYaRD CaRnERos sangioVEsE 2006 Possesses flavors of cranberry, vanilla, oak, red and black cherries and raspberries. Enjoy now through 2019.

lloYD’s VinEYaRD CaRnERos CHaRDonnaY 2007 barrel fermented in 100% new French oak and aged on its lees for a full year. Creamy texture with flavors of baked apple and pear, hazelnut and toasty oak.

WinERY VisTa sonoMa VallEY CabERnET sauVignon 2006 aged 24 months in new French oak it offers complex aromas of blackberry, spice, and dried herbs with concentrated flavors of current, blackberry and sweet oak. it has a long, persistent fruit-filled finish with firm, bold tannins. Drink now through 2025.

RED CHalK alExanDER VallEY CabERnET sauVignon 2006 aged in new French oak for 24 months, it has aromas of toasty oak, vanilla and cinnamon spice that lead to ripe plum, blackberry and cedar oak flavors. The mouth feel is dense and chewy with a long lingering finish. Drink now through 2019.

CHalKs EDgE alExanDER VallEY CabERnET FRanC 2006 its Chalk Hill slope side vineyard produces aromas of black cherry, spicy oak and vanilla bean fol-lowed by flavors of black raspberry, ripe current and baking spices. it has a soft mouth feel, silky tannins and a long, smooth finish. Drink now through 2019.

gnaRlY RiVER alExanDER VallEY CabERnET FRanC 2006 Fruit from old gnarly vines in a hillside vineyard neighboring the Russian River release aromas of boysenberry, pepper and black cherry. its more rustic flavors tend toward current and dried herbs. The finish has lots of spice and richness. Drink now through 2016.

DuanE’s RanCH sonoMa VallEY PRiMiTiVio 2007 our 2007 Primitivo is a rich, full-bodied wine with a well-balanced acidity that has a long smooth finish. This wine has wonderful flavors of fresh crushed berries, white pepper and a hint of light toasty oak.

DYlan’s VinEYaRD sonoMa VallEY ZinFanDEl 2007 Rich, full-bodied and delicious with aromas of blackberry and toasty oak, leading to complex black cherry, cedar and spice flavors.

Bottle | Case$70.00 | $840.00$52.50 | $630.00

$40.00 | $480.00$30.00 | $360.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

$70.00 | $840.00$52.50 | $630.00

Wine list

club price in red

February 2010 19

TusCan Club REPREsEnTaTiVEs

For assistance or more information about a Tuscan Club gift Membership or changing your membership category please email or call your Tuscan Club Representative.

B i g r e w a r d s For Sharing Your Passion for Viansa’s

Tuscan Club We would love to have your friends, family and associates join you in all

the Tuscan Club’s fun, festivities plus fabulous food and wine offerings by becoming members of The Club. As a special thank you for bringing in new

members, we’ll give you generous wine rewards.

Here’s how simple it is: If you have someone join the Tuscan Club and they remain members for at least four months, we’ll DOUBLE your wine delivery in an upcoming

month. If you bring in two new members, we’ll DOUBLE your wine delivery in TWO upcoming months. Three new

members means three DOUBLE wine months.

There’s no limit to your rewards. As always at the Tuscan Club, the more the merrier.

To qualify, and get full details, please submit the names of the new members you are referring to your Tuscan Club representative.

A Tuscan Club membership is a delight all year round. The many pleasures and privileges of membership include:

Becky Dalybdaly@viansa.com800.995.4740 x 204States:AK, AZ, CA, HI, ID, NV, OR, WA

Claudia Kellyckelly@viansa.com800.995.4740 x218States: CO, IA, IL, IN, LA, MI, MN, MO, NE, NM, TX, WI, WY

Becky Williamsbwilliams@viansa.com800.995.4740 x203States: AL, CT, DC, FL, GA, MA, NC, NJ, NH, NY, OH, SC, VA, VT

uPCoMing Viansa EVEnTsWine, Chocolate Fondue & Rosesseating at 12:00, 1:00 and 2:00pm*limited to 15 couples per seating

Enjoy a glass of wine & chocolate fondue in an intimate location of our winery (gift: 2 heart charms for each couple and 1 rose)$45.00 per couple$40 per couple for Tuscan Club Members

sunday February 14

Members-only tastingsViansa’s knowledgeable wine staff will assist you in food and wine pairingsinvitations to special events

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access to wines not available outside the club25% savings on all current releases10% off gourmet food and gift basketssubscription to Viansa at Home magazinePrivate tours of Viansa

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February 2010 19

sunday February 21

Tuscan Club pick Up Day11:00am-3:00pm

Celebration of st. biagoPan-fried Pannetone w/Viansa fruit preservelocation: Tent 12:00 – 2:00pm