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F O U N D E R S

Walter and Gertrud Schug

6 0 2 B O N N E A U ROA D • S O N O M A , C A 9 5 4 7 6

TO L L F R E E : 8 0 0 . 9 6 6 . 9 3 6 5 • P H O N E 7 0 7 . 9 3 9 . 9 3 6 3 • FA X 7 0 7 . 9 3 9 . 9 3 6 4

W W W . S C H U G W I N E R Y . C O M C A R N E R O S • S O N O M A • C A L I F O R N I A

Pinot Noir has been a part of the Schug family for nearly 100 years. Founder Walter Schug was born and raised on a winemaking estate in Germany where in 1923 his father began producing Pinot Noir from a vineyard dating back to the 12th century. Walter’s impact on the California wine industry is legendary, as founding winemaker for Joseph Phelps Vineyards he helped bring international fame to Napa Valley’s Cabernet Sauvignons. While at Phelps he started his own label in 1980 to pursue his love of Pinot Noir. Eventually Walter and Gertrud, also from a German winemaking family, moved to Sonoma to build their own winery in the newly emerging Carneros region. Here they found ideal conditions to produce Pinot Noir and Chardonnay in the European style. Since the birth of the very first SCHUG wine, a strong legacy has developed that is now being passed on to future generations.

Family

For nearly four decades, Schug Carneros Estate has crafted subtle and age-worthy wines in the cool Carneros Appellation of Sonoma County. Founded in 1980 by veteran German-born winemaker Walter Schug and his wife Gertrud, the winery is now led by their children Axel, Claudia and Andrea. Sonoma-born winemaker Michael Cox joined the family in 1995 and continues to perfect the wines while upholding the family’s European winemaking philosophy of respect for terroir and elegance.

WinemakingA Sonoma native, Winemaker Michael Cox spent his youth in the hills and valleys of wine country. This local head start gave him insight into this diverse wine region. He was superbly trained at UC Davis in the science of winemaking and in 1995 he found himself returning to Sonoma Valley to work with Walter Schug. Walter and Mike worked together for nearly 20 years and today, Mike honors the Schug family legacy as he continues to uphold the Old World philosophy of crafting elegant and balanced wines which are true to their region.

Schug Winery lies on the far western edge of Carneros, five miles south of the town of Sonoma on a hilltop with sweeping views of the Sonoma Valley. The family’s 42-acre Estate vineyard is planted to Pinot Noir and Chardonnay, with an additional 150 acres grown under contract by respected and experienced growers throughout Carneros, the Sonoma Valley and Sonoma Coast. The Carneros District lies at the cool southern end of the Napa and Sonoma Valleys. An area of low hills and flatlands, the region is profoundly affected by cool marine air from the San Francisco Bay and Pacific Ocean. During the summer a ceiling of fog hovers over the vineyards in the morning, clearing as the day warms. On the Schug Estate, the fog is replaced in the afternoon by summertime winds that come rushing through the Petaluma Gap, which funnels cold air from the Pacific Ocean. The cooler late afternoon temperature protects the acidity in the grapes, while strong winds slow down photosynthesis resulting in riper flavors at lower sugar levels. The wind also results in smaller berries with thicker skins, giving the wines a unique savory and spicy character that is signature of the Estate’s unique terroir.

Wine & Food In the European tradition, the Schug Family encourages the enjoyment of wine with food - from everyday meals to festive celebrations. Chef Kristine Schug dedicates her time to the development of recipes to complement each wine. Wine club members as well as visiting members of the trade and media from around the globe are frequently treated to Kristine’s delicious dishes, which are carefully paired with our wines. Please check out her extensive collection of recipes on our website.

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Winery Retail: $40

Production: 426 cases (12x750mL)

Alcohol: 12.0% by volume

Brix at Harvest: 18.3 degrees Harvest Dates: Aug. 5, 2016

Fermentation: 3 days cold soak skin contact, then a full “saignée” of the tank. Free-runjuice is then racked, settled and cold-fermented. The cuvee then undergoes a secondfermentation in the bottle, “méthode traditionelle”.

Tirage and Disgorging: 20 months en tirage (on the yeast); disgorged in August 2019

Release Date: November 1st, 2019

Acidity: TA=0.58g/100mL; pH=3.49

Vineyard: 100% Pinot Noir, Ricci Vineyard K3 Block

Schug Carneros Estate Winery (707) 939-9363 - www.schugwinery.com

First produced in 1987, our Rouge de Noirs embodies the true essence of Pinot

Noir – a sparkling wine we produce“for the love of it!”

In the tradition of Walter Schug’s home estate in Germany, we offer this SparklingPinot Noir as a celebration of the intense yet delicate flavors the Pinot Noir grapehas to offer. Like a Brut Rosé only darker, this “saignée method” bubbly has vibrantberry flavors and a brilliant red color rarely found in a sparkling wine. The cuvee of 100% Pinot Noir achieves its color and intense flavor through a 3 day “cold-soak” of juice and skins. Only the free-run juice is cold-fermented in stainless steel tanks, followed by a second fermentation in bottle, or “méthode traditionelle” - the same as in Champagne. The dosage is kept to a minimum to allow the vibrant flavors of Pinot Noir to shine through.

2016 CARNEROS ROUGE DE NOIRS‘BRUT’

2019 SONOMA COAST ROSÉ OF PINOT NOIR

Winery Retail: $26

Production: 836 cases (12x750mL)


Brix at Harvest: 22.8 degrees Harvest Date: Sep. 9, 2019

Fermentation: 4 hour cold soak, then gently champagne-pressed and cold fermented in stainless steel tanks.

Residual Sugar: 0.4 g/l100% Ricci Vineyard

Release Date: March 1st, 2020


Vineyards:


For 100 years, four generations of the Schug Family have produced Pinot Noir - first in Germany and since 1980 in California. Our Rosé of Pinot Noir is crafted in the German style of a Weissherbst or “white harvest”, a delicate rosé wine made from red grapes. Hand harvested at night, then pressed cold with minimal skin contact, this wine is refreshingly light and dry with vibrant acidity. It is a reminder of the great versatility that Pinot Noir has to offer.

Sonoma Coast Pinot Noir gently Champagne-pressed after a six hour cold soak

This well-balanced Sauvignon Blanc is sourced from cooler vineyards in the southern end of the Sonoma Coast AVA. The Hi-Vista vineyard in western Carneros and the Grossi vineyard north of Petaluma contribute spice and bright tangy acidity. The Leveroni vineyard south of Sonoma contributes the unique floral character of the Sauvignon “musque” clone. The resulting blend has a bouquet of lemon and grapefruit zest, leading to lush fruit flavors of white peach, lime, and honeydew melon. It finishes with a refreshing minerality and zesty acidity that makes it an ideal accompaniment to a wide range of soups, salads and shellfish dishes.

Winery Retail: $25

Production: 2,430 cases (12x750mL)


Brix at Harvest: 23.2 degrees Harvest Dates: Sep. 17-23, 2019

Fermentation: 83% aged “sur-lie” in neutral oak, 17% stainless steel

Aging/ Cooperage: Aged on the yeast “sur-lie” for 3 months

54% Leveroni 26% Hi-Vista 20% Grossi

Release Date: April 1st, 2020


Vineyards:


91 POINTS2017 Vintage:

2016 Vintage:

90 POINTS

2019 SONOMA COAST SAUVIGNON BLANC


Winery Retail: $25



Brix at Harvest: 23.9 degrees Harvest Dates: Sep. 9 - Oct. 11, 2018

Fermentation: Cold-fermented in stainless steel tanks

Aging/ Cooperage: Stainless steel and neutral oak casks

49% Guerneville Road24% Smith18% Schug Estate

Release Date: December 1st, 2019


Vineyards:


5% Wildcat Mountain4% Ricci

Our Sonoma Coast Chardonnay is produced with the minimal use of new oak, to allow the bright varietal character to shine through. It was harvested from select vineyards located in the Sonoma Coast appellation, including the cooler microclimates of western Carneros, southern Sonoma Valley and the Petaluma Gap. It has a spicy apple aroma with hints of nutmeg and cream. Silky textured, it has delicate flavors of fresh fennel, pear and ripe apple. Try it paired with aged cheeses such as Gouda or Manchego, or with delicate seafood dishes, soups and pastas.

2018 SONOMA COAST CHARDONNAY

DOUBLE GOLD

92 POINTS

GOLD

This classic Carneros Chardonnay was grown primarily on the Schug Estate vineyard, with additional barrels from our grower-partners Ricci, Wildcat, and Iund Vineyards. It was fermented and aged on the lees (“sur-lie”) in small French oak barrels, with judicious new oak introduced. Malo-lactic fermentation was not induced, allowing the wine to retain its natural acidity and varietal focus. The result is a wine that is both rich and powerful, while refreshing and elegant on the finish. It has a ripe, spicy tropical bouquet with flavors that suggest citrus, pear and spiced apples. Well-balanced acidity gives it a crisp, clean finish, making it an excellent wine with food. Try it with cream soups, rich seafood, fowl, veal and pasta dishes.

Winery Retail: $35

Production: 4,150 cases (12x750mL); 200 cases (12x375mL); 5 cases (6x1.5mL)



Fermentation: 100% barrel fermented

Aging/ Cooperage: Aged “sur-lie” for 8 months in 20% new French oak barrels

77% Schug Estate13% Ricci



Vineyards:


2017 Vintage:

9% Iund 1% Wildcat Mountain

90 POINTS

90 POINTS

2018 CARNEROS CHARDONNAY

DOUBLE GOLD

The Schug Estate vineyard, planted in 1989, sits at the base of a high ridge at the windy Western edge of the Carneros AVA in Sonoma County. This bottling highlights several clones of Chardonnay grown on individual blocks. The Wente selections grown on the loamy soil of Blocks 3 and 5 have smaller berries which gives the wine a rich texture when young, and in time develops an oily, succulent mouthfeel. Both Blocks 1 and 2 are heavier soils and offer wines of a more robust character. The final blend offers intense fruit aromas of ripe pear and orange liqueur, complemented by a layer of toasty oak. Bright apple and citrus flavors give way to a full-bodied texture and a long finish. Try with shellfish, cream soups, chicken, veal, or rich pasta dishes. It will gain complexity with additional cellaring for several years after release.

Winery Retail: $50

Production: 797 cases (6x750mL); 18x1.5L bottles



Fermentation: 100% barrel fermented

Aging/ Cooperage: Aged “sur-lie” for 7 months in 34% new French oak. All barrels were protected from malolactic fermentation

39% Clone 17 (Block 1, 2013) 28% Clone 4 (Block 2, 1990)



Vineyard: 100% Schug Carneros Estate Chardonnay


90 POINTS

2016 Vintage:

92 POINTS

90 POINTS

23% F1V3 Wente (Block 3, 1990) 10% G9V5 Wente (Block 5, 1990)

90 POINTS

Clones:

2018 CARNEROS CHARDONNAY‘ESTATE GROWN’


The microclimates of the Sonoma Coast AVA include the western portion of Carneros and the Petaluma Gap. The cool climate and low yield of these vineyards allow Pinot Noir grapes to mature slowly while retaining their natural acidity, resulting in a balanced wine with ripe flavors, silky texture and crisp acidity. Aged primarily in large oak casks and “neutral” older barrels, this wine exhibits flavors of cherries, strawberries and spice, with a lively finish that is an ideal accompaniment to grilled fish and fowl or barbecued meats.

Winery Retail: $30



Brix at Harvest: 24.2 degrees Harvest Dates: Sep. 7 - Sep. 20, 2018

Fermentation: Stainless steel tanks with 2-4 pump overs daily, followed by malolacticfermentation in neutral oakAging/ Cooperage: 1100 gallon neutral oak casks and stainless steel

34% Stage Gulch32% Ricci 16% Sangiacomo

Release Date: January 1st, 2020


Vineyards:


2016Vintage:

11% Schug Estate 7% Other

91 POINTS

90 POINTS

90 POINTS

2018 SONOMA COAST PINOT NOIR

2017Vintage:

91 POINTS


92 POINTS

Winery Retail: $35

Production: 7,357 cases (12x750mL); 756cases (12x375mL); 14cases (6x1.5L); 8x3L btls


Brix at Harvest: 24.4 degrees Harvest Dates: Aug. 28 - Oct. 5, 2017

Fermentation: 6-8 days in stainless steel punch-down and rotary fermenters with capimmersion up to 3 times dailyAging/ Cooperage: 2 months in 800 gallon oak casks during malolactic fermentationand 9 months in medium-toast French oak barrels (20% new)

29% Iund25% Sangiacomo23% Schug Estate



Vineyards: 17% Ricci 3% Oak Cottage 3% Domain Carneros

2016 Vintage:

This classic Carneros region Pinot Noir offers a wide range of flavors and aromas, in the tradition of the finest red Burgundies of France. “Clonal diversity” is achieved by carefully blending several vineyard lots, each retaining its own unique clonal signature in the blend. The result is a complex wine with a rich bouquet of cherries, berries and hints of spicy new oak. It has flavors reminiscent of black cherry, currant and strawberry, followed by a rich, spicy texture and a long silky finish. This wine pairs nicely with lamb, duck, even grilled fish, and will improve with additional cellaring for 2 to 5 years.


2017 CARNEROS PINOT NOIR

92 POINTS

90 POINTS

Winery Retail: $52

Production: 392 cases (6 x 750 ml); 4 cases magnums (6 x 1.5L)


Brix at Harvest: 24.7 degrees Harvest Dates: Sep. 7 - 15, 2016

Fermentation: 7 to 12 days in stainless steel punch-down fermenters, with cap submersion at 6 to 24 hour intervalsAging/ Cooperage: 50% aged 16 months in new French oak barrels (Allier and Vosges), and 50% aged 16 months in one to three-year old French oak barrels

Release Date: June 1st, 2019



Walter Schug’s relationship with the Sangiacomo Family goes back to the 1970’s when he was at Joseph Phelps. We honor that legacy by crafting a limited release that exemplifies the quality farming of the Sangiacomos. This year we chose their nearby Fedrick Ranch in the Petaluma Gap as a base for the blend. Its warm richness is balanced by the raciness of the Tallgrass and El Novillero ranches adjacent to our own Estate in Western Carneros. This wine is perfect for the collector’s cellar and will continue to age gracefully for up to 10 years.

63% Fedrick Ranch25% El Novillero12% Tallgrass

Grower: 100% Sangiacomo Vineyard Sonoma Coast Pinot Noir

2016 SONOMA COAST PINOT NOIR‘SANGIACOMO VINEYARD’

Sangiacomo Pinot Noir on the day of harvest, 2016

The Schug Estate vineyard sits at the base of a high ridge on the windy western edge of the Carneros AVA in Sonoma County. This bottling highlights several clones of Pinot Noir grown on individual blocks, each vinified and aged separately. The weighty meatiness and smokiness of the Pommard clones in Block 8 (planted in 1989) and Block 9 (2003) is enhanced by the fruity exuberance of the Dijon clones in Block 10 (1997). Block 4’s (1994) Martini clone rounds out the wine with a touch of soft ripe fruit. Strong afternoon winds affect these sites, resulting in small berries and slower ripening with great concentration of aroma and flavor. A bouquet reminiscent of roses, ripe cherries and a meaty smokiness lead to savory flavors of black cherry and plum, finishing with hints of tobacco and spicy new oak. This wine is perfect for the collector’s cellar, and will continue to age gracefully for a decade or more

Winery Retail: $50

Production: 1,552 cases (6 x 750 ml); 10 cases magnums (6 x 1.5L); 10 x 3.0L bottles



Fermentation: 10 days in stainless steel punch-down fermenter, with cap submersion at 6 to 24 hour intervals

Aging/ Cooperage: Aged 16 months in 35% new French oak barrels, and 65% in 1 to 3 year old French oak barrels

44% Pommard 5 (Block 9, 2003) 23% Pommard 4 (Block 8, 1989)



Vineyard: 100% Schug Carneros Estate Pinot Noir


92 POINTS90 POINTS

18% Dijon 115 (Block 10, 1997)15% Martini 13 (Block 4, 1994)

2016 Vintage:

Clones:

2018 CARNEROS PINOT NOIR‘ESTATE GROWN’

90 POINTS

93 POINTS

2017 Vintage:

Winery Retail: $35

Production: 452 cases (12x750ml)



Fermentation: Up to 12 days in stainless steel tanks, punched down 2-4 times daily

Aging/ Cooperage: 24 months in 20% new French, Hungarian, and American oak

80% Merlot: Sangiacomo Kiser & Rancho Salina11% Malbec: Rancho Salina & Pickbery Vineyard 5% Cabernet Franc: Rancho Salina 4% Cabernet Sauvignon: Rancho Salina

Release Date: September 1st, 2019


Blend:


2013Vintage:

90 POINTS

91 POINTS

This classically structured Merlot is crafted in the Bordeaux style that Walter Schug pioneered in California while winemaster of Joseph Phelps Vineyards (1973 to 1983). The Merlot grapes were grown on the Sangiacomo vineyards in the Carneros district of southern Sonoma Valley as well as Rancho Salina up on Moon Mountain at over 900 feet in elevation. This cooler microclimate provides the longer growing season necessary for Merlot to ripen slowly and develop maximum flavor, while retaining good acid balance. It is blended with Malbec, Cabernet Franc, and Cabernet Sauvignon to give it a long, juicy and savory finish. This Merlot has a spicy bouquet, deep color and exhibits full-bodied flavors of cherry, blackberry and spice. Try it now with grilled fish, pasta, lamb and steaks, or cellar it for 5 to 7 years.

2015 SONOMA VALLEY MERLOT

2014Vintage:


Winery Retail: $42

Production: 333 cases (12 x 750ml)


Brix at Harvest: 26.1 degrees Harvest Dates: Sep. 16 - 30, 2016

Fermentation: 10 days in stainless steel tanks, with up to four punchdowns daily

Aging/ Cooperage: 30% aged in new French oak barrels; 70% aged in 1 to 3 year old French oak barrels.

75% Cabernet Franc: Rancho Salina15% Merlot: Rancho Salina 7% Petit Verdot: Rancho Salina & Pickberry 3% Cabernet Sauvignon: Rancho Salina



Blend:

Cabernet Franc is a variety which we, true to Bordeaux winemaking tradition, blend into our Cabernet Sauvignon to give it a rich berry undertone. Once again we were able to set aside a portion of the Cabernet Franc to bottle on its own. Deep ruby in color with a spicy nose, this wine exhibits nuances of vanilla, chocolate and cinnamon boasting a rich berry palate of black cherries, blueberries and plum flavors. Good acidity and firm tannins are the hallmark of this vintage and give this wine great structure. Serve with cheese, red meat or game and earthy mushroom dishes.

Cabernet Franc accounts for only1% of all red varietals planted inCalifornia. Since much of it goesinto blends, a varietal labelledCabernet Franc is quite rare!

2016 SONOMA VALLEY CABERNET FRANC

This supple and generous Cabernet Sauvignon blend is crafted in the classic Bordeaux style that Walter Schug pioneered in the 1970’s as winemaster of Joseph Phelps Vineyards. A ripe mouthful of currant and cherry flavors is framed by fine tannins and a touch of spicy oak. It has a classic bouquet bursting with berries, cassis and spice. Merlot, Cabernet Franc, Malbec and Petit Verdot are blended in to add depth and elegance, further enhancing the bright berry flavors and lively acidity. Try this wine with hearty stews, wild mushrooms and grilled meats. Though ready to enjoy now, it will develop gracefully with 5 to 7 years of additional cellaring.

Winery Retail: $38

Production: 2,894 cases (12x750mL); 6 cases (6x1.5L)



Fermentation: 12 days in stainless steel tanks, punched down up to 4 times daily

Aging/ Cooperage: 24 months in 20% new French oak barrels

77% Cabernet Sauvignon13% Merlot 4% Petit Verdot



Blend:


2015Vintage:

2014 Vintage:

3% Cabernet Franc 3% Malbec

88 POINTS

91 POINTS

2016 SONOMA VALLEY CABERNET SAUVIGNON

90 POINTS


Winery Retail: $66

Production: 353 cases (12x750mL); 8 cases (6x1.5L); 8x3L; 4x6L



Fermentation: Up to 12 days in stainless steel rotary and punch down fermenters

Aging/ Cooperage: Aged 24 months in 33% new French oak barrels

79% Cabernet Sauvignon: Rancho Salina, Magnolia Farms, Atwood Ranch12% Cabernet Franc: Rancho Salina 8% Malbec: Rancho Salina 1% Petit Verdot: Pickberry



Vineyards:

From 1973 to 1982, Walter Schug crafted some of California’s most memorable Cabernet Sauvignons and Bordeaux-style blends as the founding winemaker for Joseph Phelps Vineyards. In this legacy we craft our Heritage Reserve Cabernet Sauvignon to exhibit the same finesse, intensity and ability to age that have made his earlier wines valuable collector’s wines. Well-structured Cabernet Sauvignon, Cabernet Franc, and Malbec fruit is sourced from Rancho Salina, a volcanic soil vineyard high above the Sonoma Valley in the southern end of the Mayacamas Mountains. It is blended with Petit Verdot from Pickberry Vineyard on Sonoma Mountain’s northern flanks to give it a long juicy and savory finish. It shows dense color and structure, bright aromas of violets and blueberries, and ripe fruit flavors reminiscent of cherries, chocolate and cassis. Well-integrated tannins, oak and acidity give it a rich texture and a long, elegant finish. It can be enjoyed on release paired with rich meats and cheeses, yet will reward cellaring for a decade or more.

93 POINTS

91 POINTS

2013 Vintage:

2015 SONOMA VALLEY CABERNET SAUVIGNON‘HERITAGE RESERVE’

2014 Vintage:

90 POINTS


Schug Quick Facts

One hundred years of winemaking heritage between Germany and California

Founded in 1980 by Walter Schug

Family owned and operated for nearly 40 years

Currently owned and managed by second-generation Axel and Claudia Schug

Pioneers of Pinot Noir in California

Focus on cool climate wines with elegance and finesse

42-acre Estate located on the western edge of Carneros AVA

100% solar powered winery

Certified sustainably farmed grapes

Dale Ricci and Schug have worked together for over 20 years. Dale is known for his willingness to experiment and has long been an advocate for lesser known varieties. St. Laurent is one of the most widely planted grapes in middle Europe and has achieved success alongside Pinot Noir in the region. Dale brought us this grape a few years ago and it has proved a pleasant challenge to begin to understand. In keeping with the variety’s Old World roots, we vinify this simply in open top, small batch, fermenters. The wine is aged in large, 132 gallon, puncheons to help keep the focus on the fruit. The end result is lively with plenty of fresh fruit flavors. Intended for enjoyment in the short term, drink this alongside charcuterie, pasta or other rustic fare.

Winery Retail: $38

Production: 330 cases (12 x 750 ml)


Brix at Harvest: 23.5 degrees Harvest Dates: Sep. 24, 2018

Fermentation: 15 days in macrobin fermenters, with punchdowns up to 3 times a day.

Aging/ Cooperage: Aged 10 months in neutral French oak puncheons

Release Date: October 1st, 2019


Vineyard: 100% St. Laurent, Ricci Vineyard C+E Blocks


2018 CARNEROS ST. LAURENT‘RICCI VINEYARD’

“Bordering between the fringes of a Burgundy and Rhone varietal, St. Laurent could best be described as Pinot Noir with sultry underpinnings.”

-Dale Ricci, Ricci Vineyards

Seasonal Release

Chef’s Pairing Guide for SCHUG Wines (contact winery chef Kristine Schug – [email protected] )

in ideal order of service: SAUVIGNON BLANC, SONOMA COAST (reception wine or first course) This is a versatile wine, ideal for aperitif during reception or starter courses. Shows lively varietal fruit character, very little oak. Pairs beautifully with chevre, tarragon, lemon thyme, poultry recipes, pistachios, shellfish, light cream sauces. Lots of fun with “tamed” ethnic recipes- mild Thai sauces (peanut), mild curries, and some Mexican ingredients (sauces with toasted cumin, very mild green chilies).

ROUGE DE NOIRS BRUT, CARNEROS (first course / amuse wine) Pairings are similar to a dry brut Rose, even though it is darker in color with more skin contact than a Rose. This bubbly highlights the more delicate flavors of Pinot Noir. Pairs well with toned-down Asian flavors, smoked seafood, lighter pates, “sweeter” herbs, sun-dried tomatoes, medium-weight cheeses (including milder blues). Also nice with classic Manchego cheese and quince paste. Note: this wine is fruity but it is NOT sweet (very low dosage sugar), so we recommend pairings be limited to savory dishes and not with dessert. Ideally served during a seated course rather than during a reception, to better allow the winery representative to present and describe it to the guests.

CHARDONNAY, CARNEROS and CHARDONNAY, “SCHUG ESTATE” Both wines are rich in texture; show modest oak components and long bright finishes with good acidity and minimal malo-lactic. Wonderful when paired with French dishes and sauces, these wines sing with rich recipes. Try seafood, cream soups, some pates (rillettes), lemon thyme, thyme, roasted garlic, Chanterelle mushrooms, caramelized onions, and mild, creamy Thai flavors (coconut-based soups, sauces…little or no heat).

PINOT NOIR, CARNEROS and PINOT NOIR, “SCHUG ESTATE” Fuller bodied, excellent with most grilled ingredients (vegetarian recipes, too). Excellent with so many cuisines (Mediterranean, Mexican, Asian, Southwestern), try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, fresh herbs (rosemary, sage, thyme). NOT recommended with desserts.

MERLOT, SONOMA VALLEY and CABERNET SAUVIGNON, SONOMA VALLEY Medium- to full-bodied reds, ideal for rich cheeses, nuts, rich sauces (demi-glace). Both wines are “Bordeaux blend” styles with lots of big, intense fruit but also a savory element and plenty of acidity which need fats and richer dishes to mellow their youthful tannins. Try some dried ingredients (tomatoes, cherries), wild mushrooms, olives, game meats, grilling some or all ingredients. Desserts NOT recommended due to the higher acids, though if needed the Merlot may work with dark chocolate, mocha, dried cherries, nuts and minimal amounts of sugar. We recommend a cheese course pairing to finish the evening!

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F O U N D E R S

Walter and Gertrud Schug

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