National Tasting Project 2016Tier Two Tasting 1

What is the National Tasting Project?

• The National Tasting Project is the largest group tasting of its kind. Encompassing more than 140 chapters and 5000+ members across the United States. Nearly all of them will taste and rate the same wines this year!

• The National Tasting Project is an educational wine tasting opportunity for AWS chapter members across the United States. Each year the NTP committee chooses a theme and selects several wines that show different styles within a theme. Chapters hold tastings to sample the wines and then see how their ratings compare to other AWS chapters.

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Rhone Rangers

This year, the NTP has joined forces with the Rhone Rangers, in a effort to introduce lesser known Varietals and Producers to our members to expand our ongoing commitment to education!

The Rhone Rangers: Advancing the knowledge and enjoyment of Rhone wines produced in America.

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• The Rhone Rangers is America's leading non-profit organization dedicated to promoting American Rhone varietal wines. American Rhone-style wines are made from the same grapes that have flourished for centuries in France’s Rhone River Valley, and their growing popularity in the United States speaks to their versatility with food, wide range of rich flavors, and to the skills of American winemakers.

• Their mission is to educate the public on Rhone varietal wine grapes grown in America and to promote the production and enjoyment of these wines, with emphasis on integration into our daily lives. For a wine to qualify as a “Rhone Rangers” wine, the winery must be a member of the organization and 75% of the wine’s content must include one or more of the twenty-two traditional Rhone grape varieties as approved by the French government for the wines of the Cotes du Rhone (including Petite Sirah/Durif).

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• In France's Rhone Valley, twenty-two traditional grape varieties may be grown. Twelve of these grapes are planted in the United States, including the best-known Syrah and Viognier, the up and coming Mourvèdre, Grenache, Roussanne and Marsanne, and the truly obscure (but delicious) Counoise, Cinsaut, Grenache Blanc and Picpoul. Plus Petite Sirah, whose parentage places it clearly in the Rhone. Perhaps most exciting, most of these grapes play well with others, and most Rhone Rangers wineries produce blends as well as single-varietal wines.

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NOW IT’S TIMETO TASTE AND SCORE

THE WINES!

After you have tasted and scored all 8 wines,we will reveal what they are!

The following slides only reveal the varietalComposition and Vintage

ENJOY THE TASTING!

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Wine #1: This wine is:100% Marsanne2014 Vintage

Wine #2: This wine is a blend of:61% Roussanne30% Marsanne9% Viognier2013 Vintage

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Wine #3: This wine is a blend of:40% Counoise36% Mourvèdre24% Grenache2013 Vintage

Wine #4: This wine is:100% Syrah2011 Vintage

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Wine #5: This wine is a blend of:37% Mourvèdre34% Grenache20% Syrah9% Cinsault2011 Vintage

Wine #6: This wine is a blend of:60% Grenache40% Syrah2012 Vintage

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Wine #7: This wine is a blend of:76% Grenache14% Syrah10% Mourvèdre2013 Vintage

Wine #8: This wine is a blend of:62% Petite Sirah19% Grenache13% Syrah6% Zinfandel2012 Vintage

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TIME FOR THE REVEAL!

NOW THAT YOU HAVE FINISHED TABULATING THE GROUP SCORES….

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TIER TWO: WINE # 1 $26 + shippingVintage2014 was a relatively uneventful growing season, with a dry, mild winter and vines getting off to an early start in spring, a pattern that followed through flowering, set, veraison and harvest, where there weren’t any memorable heat spikes. Even though the harvest was early, budbreak was even earlier, resulting in more grape hang time than in 2013. It was a compressed, fast harvest. Drought conditions are bittersweet for Paso Robles.... low yields, small clusters and tiny berries should result in concentrated wines.Tasting NotesCold fermented in stainless steel tanks, the 2014 Marsanne features essences of golden delicious apple, spiced nectarine, and Linden flower. Notes of clove honey and crushed lime blossom provide the foundation of a full yet refreshing palate. Hints of Asian pear and honeydew melon underscored with a soft mineralitylead to a finish infused with nuances of kiwi, fresh lime zest and raw cashew paste. Enjoy now.WinemakingAiming to preserve the intense fruit and aromatics of the variety, this Marsanne was fermented and aged in 100% stainless steel. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Following juice settling, a long, cold fermentation commenced. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.Vineyard NotesThe Cass Estate Vineyard, located southeast of the town of Paso Robles, exemplifies the quality of the Paso Robles region with its warm days, cool coastal breezes, and exceptional soils. Resting at 900 feet of elevation, the 160-acre vineyard is planted to 11 varieties on a large terrace above the Huer Huero River. Deposited over centuries, the diverse alluvial soils make for an expressive site that produces fruit of incredible quality.• Wine Specs• Vintage: 2014• Varietal: White Rhone Blend• Appellation: Paso Robles• Alcohol %: 15.1

Tasting NotesMirrors of gold reflect hints of Asian pear preserves, melon meringue, candied quince and hawthorn blossom. Essence of freshly whipped butter cream, Meyer lemon custard and white peach balance upon a full yet delicate palate. Soft acidity and stony minerality weave flavors of crushed chamomile, baking spice and toasted cashews that herald a lingering, layered finish kissed by honey tea.WinemakingLooking to bring an added dimension to the ripe fruit of Roussanne and the texture of Marsanne, the 2014 Rockin’ One was fermented and aged in seasoned oak barrels. Hand picked in the early morning, the cold grapes were pressed within moments after coming off the vine. The long, slow fermentation helped maintain crucial aromatics, while occasional lees stirring helped lend texture and structure to the wine. Unlike Cass’s other white wines, the 2014 Rockin’ One underwent partial malolactic fermentation.Vineyard NotesThe Cass Estate Vineyard, located southeast of the town of Paso Robles, exemplifies the quality of the Paso Robles region with its warm days, cool coastal breezes, and exceptional soils. Resting at 900 feet of elevation, the 160-acre vineyard is planted to 11 varieties on a large terrace above the HuerHuero River. Deposited over centuries, the diverse alluvial soils make for an expressive site that produces fruit of incredible quality.• Wine Specs• Vintage: 2014• Varietal: White Rhone Blend• Appellation: Paso Robles• Alcohol %: 15 17

TIER TWO: WINE # 2 $32 + shipping

The Cass StoryIn 1999 Steve Cass retired from his career of twenty years at Charles Schwab. (Not to be confused with two-buck Chuck, Charles Shaw of course!) Forty-eight at the time, Steve had planned a sailing trip around the world with his wife Alice in order to give some thought as to what to do with their retirement years. After a few weeks on a boat with Steve in the Mediterranean on a test sailing trip, Alice informed Steve that there was no way she was going to participate in this trip.Thinking about what to do now, Steve knew he wanted to move out of the San Francisco Bay Area. He had visited Paso Robles a few years before and really liked the area and also subsequently heard it was quite the burgeoning wine country. A great place to start a vineyard. He then took on an exploratory trip to find a potential home and vineyard site. He was with a real estate agent and Paso Robles pioneer grape grower Jim Smoot when they came upon the then pastureland of Cass Vineyard. A year later in 2000 the 145 acre Cass Vineyard was established with twelve varieties to be planted. The barn to house all the farming equipment was built at roughly the same time.In 2002, the man that built the new Cass residence and barn, Ted Plemons, and Steve Cass took a golfing/wine-tasting trip to Stellenbosch, South Africa to celebrate the completion of the residence and the establishment of the vineyard. During this trip they fell in love with the South African wine style and the ambiance of the tasting rooms there.

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One night during this trip they sat down for dinner at a fancy South African restaurant and were amazed to see how inexpensive their bill was due to the value of the South African rand being so low. So, they ordered another bottle of wine, or two… During the consumption of these Syrahs Steve and Ted agreed to become business partners in starting a winery. Ted is a builder and knew how tough building permits could be to come by in regards to starting a tasting room. He had seen multiple year waiting periods with some Santa Ynez wineries at the time. So they decided to jump at the opportunity because at the time building permits for wineries in Paso Robles were relatively easy to come by.The next day, they took a trip to the local University of Stellenbosch and put up a job wanted sign for an assistant winemaker. After a short interview process, Cass found winemaker Lood Kotze who was head winemaker at Cass up until 2014. Once the vineyard began to bear fruit in 2003, the first vintage began. Two years later when the barn was finished being converted into a tasting room and the reds had aged a few years in the barrel, the Cass Winery tasting room opened its doors in May 2005. 19

Sterling Kragten - WinemakerSterling grew up in Southern California with a passion and skill for cooking at a young age. He thought about being a chef and having worked in some kitchens, found out about a major in Food Science. This major focuses on the chemistry, microbiology, safety and innovation of food products; which was definitely more his style. Shortly thereafter Sterling moved up to San Luis Obispo to attend Cal Poly and this is when his introduction to wine started. Although he started tasting a large variety of wines at Cal Poly, he did not think most people would have considered him a wine connoisseur since his tasting involved "drinking Franzia straight out of the bag."

His real wine education began when he moved to Newcastle, Australia on a study abroad trip organized through Cal Poly San Luis Obispo. He spent a good amount of time on the beach, surfing, mountain biking, legally drinking, and trying to convince his current wife, "a hot American student" that she should date him. The University was located near Hunter Valley, Australia’s oldest wine growing region. Here he was of legal age to taste higher quality wines. He was learning about the wine making process while wine tasting and it just clicked; the creation, sensory perception, art and chemistry. Wine encompassed each aspect of what he was most passionate about in life.

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After a semester abroad, he returned to Cal Poly and was able to add a Wine and Viticulture minor to complement his Food Science Major. After spending a summer in Costa Rica surfing with that girl from Australia, he graduated from Cal Poly and took an internship at Eagle Castle Winery in Paso Robles. He subsequently quickly moved his way up to Assistant Winemaker. Here, he actually spent my time tasting wine in a dignified manner! He was still studying and trying to learn what he could about the science of the wine, and also trying to convince that girl from Australia that she should marry him.

After a few years at Eagle Castle, he decided he needed another wine adventure, so he took a job in Marlborough, New Zealand for Oyster Bay label wines. It was a factory more than a winery, but he learned a lot about large production winemaking. From there he moved onto Justin Vineyard & Winery for the following harvest. It was while working at Justin in 2013 that we asked if he would like to come work for us as our Assistant Winemaker.

He spent the first harvest learning to produce wines in the Cass-style and learning Lood Kotze’s (our former winemaker) tips and tricks. He took a few months sabbatical from Cass in order to take a position as Vintage Winemaker in Margaret River, Australia where he helped run a large custom crush winery. There, he produced wines in a variety of qualities- from $100 high-end bottles to wine made for cows in China (you read that right).

After that, he came back to Cass with a few wine making tricks of his own, but not before a short backpacking trip around most of Southeast Asia. He was most of the way through the 2014 harvest when Lood surprised us all by announcing his retirement from the wine industry and Sterling thus became the new Head Winemaker at Cass.

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Great Wine Starts in the VineyardThe Cass Estate Vineyard, located southeast of the town of Paso Robles, exemplifies the quality of the Paso Robles region with its warm days, cool coastal breezes, and exceptional soils. Resting at 900 feet of elevation, the 145-acre vineyard is planted to 12 varieties on a large terrace above the Huer Huero River. Deposited over centuries, the diverse alluvial soils make for an expressive site that produces fruit of incredible quality.The vines on Cass Vineyard are ENTAV certified. ENTAV is an agency of the French government that is responsible for certification of wine grape clones for the wine industry in France. Vines that have been thru this process constitute 90% of all new plantings in France because they are free of debilitating viruses, mature evenly, and can be matched to soils best suited to their development. Additionally, grapes in the certification process are made into wine, and descriptors of the wine are available to growers to allow for the best possible selection of vine materials.

ENTAV and the USDA came to an agreement to allow these French clones to be distributed through 3 licensed nurseries in California in 1996. Cass Vineyard was among the first vineyards in California to be planted entirely in ENTAV certified clones.Vines are planted on 8' X 6’ spacing. The largest plated acreage is to Cabernet Sauvignon at 70 planted acres. Also of note is our significantly large acreage planted to Roussanne and Marsanne, 5.65 and 3.93 acres, respectively, as there are less than 200 acres planted to each varietal in the entire state of California.

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TIER TWO: WINE # 3 $40 + shippingKUKKULA AattoFinnish for, “eve”That’s eve, as in Christmas Eve. My dad’s name, because he was born on Christmas Eve. JoulunAatto (Christmas’ Evening)My dad saw the land we purchased, and saw the initial drawings of the home we built here. He saw the initial work I was doing when we started clearing the walnut orchard to make way for our home, vineyard, olive orchard. He was to act as my supervisor during the construction of our home, while I juggled all of the other balls needed to make this dream a reality. He was as excited about this project as I was.Unfortunately, he died just before construction started.My dad was a dreamer, like me. I guess I got his restless DNA. He was born in Finland in 1932, was essentially orphaned by the time he was 10, jumped on a ship with one of his brothers to Canada in his early 20s, met my mom, had kids, and ultimately moved us to Southern California. The land of opportunity!He inspired me to realize that dream. I feel totally privileged to be here today, and because of that I give my dad a nod, an acknowledgement that I’m here because of his dreams.Aatto is probably our most unusual, exotic wine, both aromatically and in the flavor profile. This is the first time Counoise has the lead in percentage. All estate fruit. Counoise and Mourvèdre aged 50/50 new/once used French Oak puncheons until blending in June 2013. Aged until February in 500L barrels. No fining or filtering.• 40% Counoise• 36% Mourvèdre• 24% Grenache• Adelaida District, Paso Robles• Alcohol 14.5, PH 3.65, TA .59• 212 cases produced• 2013 Vintage• Winemaker: Kevin Jussila 23

kukkula (kook-koo-luh), "the hill, or high place", in Finnish (my first language)

The dream started probably around the time we built our first home in Topanga, California. That was 1990. Around then I became somewhat infatuated with wine. I was already interested in farming, and the 2 1/2 acres we purchased provided the opportunity to dip my toes in the water. Little did I realize where it would lead!

After several years of basement winemaking and farming an acre and a half of vines, I convinced Paula to come with me to explore Paso. That was the fall of 2003. On that first trip, we discovered the Adelaida community and were instantly taken by its rugged beauty.

Days later, I was back to tour an 80 acre walnut orchard on Chimney Rock Road. Standing on the top of the steep hills overlooking Adelaida, I realized my heart was pounding out of my chest! I knew instantly where this would lead.

So, in December of 2004 we moved to the Central Coast and started to build the dream. Today, our home sits on the very spot I first stood. We farm almost fifty acres of vines, eight acres of olive trees, and 32 acres of walnuts. As of the 2013 vintage, all of our wines are from estate grown fruit and produced on site.

We are organic dry-farmers. 24

The native cover crops are encouraged to grow thick in the winter and spring. After the rains, all the nutrients are turned back into the soil. Other than discing and weed-knifing, most of the work in the vineyard is done by hand. While the vineyard is very steep and it is hard work, we’re intent on individually maintaining the vines.

Our soil consists of heavy clay and porous sedimentary rock. We have double the rainfall of most of Paso, and our soil retains most of the moisture it receives. So, we don't irrigate.

We limit the amount of fruit that grows in the vineyard to only 1-2 tons per acre.

Because our terroir is so similar to the Rhone region of France, we are Rhone-centric. Other than Cabernet Sauvignon and Zinfandel, we grow Syrah, Grenache, Mourvedre, Counoise, Petite Sirah, Viognier, Roussanne, and Grenache Blanc. In total, we farm 49 acres of vines.

We believe that if we’ve farmed well, there is little need to intervene much in the cellar. All of the fermentations use native yeasts.

The lees in the barrels are stirred regularly through the malolactic process. Blending is done in the late spring. Our red blends are never fined or filtered. We only make blends from estate fruit and don’t adhere to conventional notions of what works. Rather, curiosity and creativity dictate what goes into our final blends. 25

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TIER TWO: WINE # 4 $64 + shipping

2011 PAX Syrah, Castelli-Knight Ranch, Russian River ValleyTasting Note:Pure Castelli-Knight Ranch, peppery, intense, vibrant and complex. This 2011 shows the cool vintage in a savory almost subtle version of Castelli-Knight… a super impressive Syrah. Black pepper, olives – black green & cured and vibrant black berry aromas literally soar from the glass…you can smell it 3 feet away…The palate is dense and muscular with loads of spicy black fruit…more savory than fruit driven, this is one of the most fascinating Castelli-Knight Ranch Syrahs yet.

100% Syrah100% Whole Cluster FermentedOrganically farmed3 acre North-Northwest facing hillside, Bright orange, gravel-filled Haire Clay12-month elevage in neutral French Oak Barrels252 cases bottled

Castelli-Knight Ranch Vineyard:Dramatic bright orange, rock-filled, Haire Clay covered slopes give the wine produced from this site a distinct density and power. The north to northeast facing slopes provide cool to this otherwise warm location and heady aromas of incense and pepper to the wine. We have farmed this vineyard since 2001.

Smoke- and spice-accented aromas and flavors of cassis, blueberry and cured meat, with a sexy floral overtone. Lush and palate-staining, with excellent clarity and finishing power. Smooth tannins add grip but are quickly absorbed by the wine's deep fruit. (IWC, Josh Raynolds, May 2013)Antoino Galloni, Vinous (92-94 )

Pax's 2011 Syrah Castelli Knight Ranch bursts from the glass with explosive fruit. Savory herbs, black olives, tobacco, smoke and licorice add complexity to the fruit in this layered, totally impeccable wine. There is so much to like and admire in the 2011, a wine that is literally bursting at the seams with varietal character. Simply put, the 2011 is superb. The 2011 is 100% Syrah, vinified with 100% whole clusters and aged for 18 months in French oak barrels, 50% new. (A.G. July 2013)

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Pax and Pam MahleSole OwnersPax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000.The Mahles decided to make a bold choice by favoring the “untapped potential” of the Syrah grape. The entire lineup of wines came from cool climate vineyards in Sonoma County and Mendocino. The wines were big, rich expressions of Syrah that went on to be highly sought after and quickly established Pax as one of California’s premier producers of Syrah.The Pax brand continued to grow, however there was a rift in partner relations. In 2008, after a lengthy legal battle, Pax Wine Cellars was dissolved, and the Pax brand was put on hold for a few short years. In the meantime, the Mahles were focusing on their up-and-coming brand Wind Gap. Wind Gap was started as an outlet for experimentation with esoteric varietals and wines that did not fit the Pax portfolio. Wind Gap quickly became a success in its own right and recently brought in investors Charles and Ali Banks to help guide Wind Gap to the next level.Now it’s 2014 and Pax and Pam are ready to re-launch their eponymous label with the original all-star line up of Alder Springs, Castelli-Knight Ranch and Griffin’s Lair Syrahs. It seems everything has come full circle.

• Vineyards• We believe that great wines can only be made from great vineyards.

This belief guides our decisions when choosing to work with any vineyard. For every vineyard we work with, there are 20 other vineyards that didn’t make the grade. Location, soil, exposition, dedicated growers, plant material and sustainability are all important factors that affect our decision.

• Once the vineyards are sourced, it is our job to maintain the health of the vines in a balanced and sustainable fashion. We believe that farming in balance with nature is the only way to allow the grapes to express themselves properly. Organic farming practices are key; vine-by-vine farming is essential, and a less-is-more approach to irrigation, soil amendments and applications empower the vines to exist on their own rather than through our engagement.

• Our goal with the vineyards we have chosen to work with is simple. Harvest healthy grapes that are ripe, with balanced acids and sugars, which require no additions from us in the winery.

• Our commitment to these vineyards is to learn from them every year, to make improvements in how we handle the fruit in order for it to express its uniqueness, and most importantly how we handle the growing vines, year after year, to enable them to do just that. 28

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TIER TWO: WINE # 5$45+ shipping

History While Bonny Doon Vineyard began with the (in retrospect) foolish attempt to replicate Burgundy in California, Randall Grahm realized early on that he would have far more success creating more distinctive and original wines working with Rhône varieties in the Central Coast of California. The key learning here (achieved somewhat accidentally but fortuitously) was that in a warm, Mediterranean climate, it is usually blended wines that are most successful. In 1986 Bonny Doon Vineyard released the inaugural vintage (1984) of Le Cigare Volant, an homage to Châteauneuf-du-Pape, and this continues as the winery’s flagship/starship brand.Since then, Bonny Doon Vineyard has enjoyed a long history of innovation – the first to truly popularize Rhône grapes in California, to successfully work with cryo-extraction for sundry “Vins de Glacière, the first to utilize microbullage in California, the first to popularize screwcaps for premium wines, and, quite significantly, the first to embrace true transparency in labeling with its ingredient labeling initiative. The upside of all of this activity has brought an extraordinary amount of creativity and research to the California wine scene; the doon-side, as it were, was perhaps an ever so slight inability to focus, to settle doon, if you will, into a single, coherent direction.1Bonny Doon Vineyard grew and grew with some incredibly popular brands (Big House, Cardinal Zin and Pacific Rim) until it became the 28th largest winery in the United States. Randall came to the realization – better late than Nevers – that he had found that the company had diverged to a great extent from his original intention of producing soulful, distinctive and original wines, and that while it was amusing to be able to get restaurant reservations almost anywhere (the only real tangible perk he was able to discern from the vast scale of the operation), it was time to take a decisive course correction. With this in mind, he sold off the larger brands (Big House and Cardinal Zin) in 2006 and Pacific Rim in 2010.In the intervening years, the focus of the winery has been to spend far more time working with vineyards in improving their practices, as well as on making wines with a much lighter touch – using indigenous yeast whenever possible, and more or less eschewing vinous maquillage, (at least not to Tammy Faye Bakker-like levels). Recently, Randall has purchased an extraordinary property in San Juan Bautista, which he calls Popelouchum, (the Mutsun word for “paradise,”) where he is profoundly intent on producing singular wines expressive of place. There are also very grand plans afoot to plant a dry-farmed Estate Cigare vineyard. #staydooned.

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Winemaking Let us first point out the obvious and suggest that the term “winemaking” is in fact specious; the winemaker does not “make” the wine, any more than he or she is responsible for converting the sunlight striking the leaves of the grapevine into sugars and more complex flavor components elaborated within the vine. The yeast themselves must be the primary suspects, vis-à-vis “winemakers,” but at a minimum, we can propose that “winemaking” is somewhat of a group effort.Reds: We formally eschew the oh-so-fashionable Internazionale style of Red Wine – a vinonymousvision of enological pulchritude, so oozingly overripe and buttressed by new oak that it can come from absolutely anywhere and be composed of absolutely anything. We attempt to purchase grapes from the coolest possible regions where the aforesaid have a reasonable chance of ripening. Keeping yields well in hand from these cooler regions gives us fruit a lot of flavor at lower potential alcohols. The winemaking is relatively non-remarkable: We typically destem but not crush 65-85% of the grapes, the balance being a percentage of whole clusters. The stem tannin is interesting, (especially if the grapes have been harvested in conjunction with the recession of the sap back into the plant); the presence of whole berries seems to regulate the speed of the fermentation, as sugar from the broken berries is gradually being released into the must. We typically allow for a pre-fermentation cold soak of 5-10 days and make certain through microscopic observation that our indigenous yeast species is appropriate for the conduct of a clean and complete fermentation. We really like the technique of pied de cuve, whereby we will pre-harvest a portion of the grapes and allow them to “go wild,” as it were, and then inoculate the main batch with this starter culture. We punch down the caps of the ferments in open-top tanks and for more robust, rustic varieties, utilize the technique known as délestage, or rack-and-return, which is the removal and return of fermenting juice from the tank.We like long cuvaisons, as unfashionable as they may be, typically on the order of thirty days and thirty nights, sometimes longer and ideally with warm temperatures, especially at the fermentation’s dénouement. We also selectively practice microbullage, or micro-oxygenation of the wine, post-fermentation, to help give additional structure to the wine. We like to assemble our blends early in the life of the wine as possible, but at the same time also like to delay the completion of malolactic fermentation at least until spring if possible (this allows us to bottle our wines with typically much lower levels of total SO2). So, sometimes we just have to wait (and that’s okay). We eschew (there’s a lot of eschewal going on chez Doon) smaller wooden cooperage as much as possible, and primarily age our red wines in a mixture of well-conditioned 500-liter puncheons and 10,000-liter upright wood tanks.3 The latter is equipped with “lees hotels;” (lees check in but they don’t check out!), maybe better described as perforated stainless steel shelves on which the lees can deposit. Once reposing in cask, we touch the wine as little as possible. Our red wines are seldom fined and filtered.

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Kukkula Pas de DeuxFrench for, "a dance for two, a close relationship between two people or things”Because this is a blend of Grenache and Syrah, and they seem to “dance” beautifully together, it seemed a fitting name.pas de deux is generally Grenache dominant, yet, in some vintages I have them on equal footing. All estate fruit. About 50/50 new/used French Oak. Syrah aged in 225L and Grenache in 500L barrels until blending in June of 2013. Then aged in 225L barrels until February. Racked only at time of blending. No fining or filtering.

• 60% Grenache• 40% Syrah• Paso Robles, Adelaida District• Alcohol 15.3, PH 3.9, TA .58• 198 Cases Produced• 2012 Vintage• Kevin Jussila – Winemaker 32

TIER TWO: WINE # 6 $45 + shipping

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TIER TWO: WINE # 7 $40 + shipping

2013 SummerWood GSM

SummerWood Winery, located at the gateway to Westside Paso Robles, focuses on small lots of artisan wines, crafted by Winemaker Mauricio Marchant. In addition to the SummerWood estate vineyard, the winery sources fruit from acclaimed vineyards throughout the Westside Paso Robles appellation.

Composition: 76% Grenache, 14% Syrah, 10% Mourvèdre

Vineyards: Alta Colina, Glenrose

Winemaker Notes:A wonderful Grenache blend filled with red fruit, savory undertones and spice on the finish. Subtle hints of graphite and cedar add to the complexity of this wine. The Syrah adds structure to the wine while the Mourvèdre adds the spice. A medium body wine with soft tannins and a lingering finish.

Analysis:Alc: 15.45%pH: 3.5TA: 0.7 g/100mlRS: 0.07 g/100ml

Cases Produced: 196

Owner: Kesao FukaeGeneral Manager: Shayne KlineWinemaker: Mauricio Marchant

Rhone Rangers Membership: 2003

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For almost 50 years, the Fukae family has been dedicated to uncompromised quality, with attention to detail that has earned them a worldwide reputation for excellence. The Fukae family’s dedication to the highest

standards in hospitality extends to their family-owned estate located on the scenic Central Coast of California.

SummerWood Winery & Inn, located in Paso Robles, California gives visitors an opportunity to experience their limited production wines and farm-fresh cuisine in one setting. The SummerWood estate is named after

the family’s eldest son, Natsuki Fukae, whose name means“Summerwood” in Japanese.

At SummerWood, the winemaking philosophy is simple: be gentle, nurture throughout the process and never compromise the quality of the wine. Low yields, respect for the land, a passion for quality and hands-on

winemaking tradition are key ingredients. At SummerWood the belief is all good wines begin in the vineyard. We use high-density plantings, minimal irrigation and reduced crop loads in an effort to maximize varietal

character and intensity.

SummerWood utilizes cover crops, compost and beneficial insect habitats. The estate is currently being re-developed with the goal of obtaining Sustainability in Practice (SIP™) Certification. To supplement the estate

vineyards, SummerWood enjoys long-term relationships with select vineyards in Westside Paso Robles. During harvest, each lot is handpicked based on flavor development and physiological maturity. The grapes are then carefully hand sorted in two stages to ensure that only the best fruit makes it into the wine. Cap management

strategies, pressing times, barrel mix and aging requirements are adjusted to accommodate the unique needs of each wine and to guide and shape the wine’s

natural transformation.

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Winemaker Mauricio Marchant, a native of Chile, has found a new home on California’s Central Coast. Mauricio studied Agronomy at Universidad Iberoamericana in Santiago, and gained hands-on experience working at two of Chile’s most reputable wineries -Concha y Toro SA and Viña Santa Rita. At Concho y Toro, Mauricio was a member of the renowned Don Melchor winemaking team.

Mauricio’s interest in exploring global wine regions, led him to North America, where he honed his viticulture and enology skills working in Oregon and in the Napa Valley. In 2010, Mauricio joined SummerWood as the Assistant Winemaker, rising to Winemaker in 2011, where he is responsible for every aspect of the winemaking process, nurturing the fruit from the vine to bottle. Mauricio invites all to drop by the winery for a taste of SummerWood wines!

WINEMAKER MAURICIO MARCHANTSummerWood Winery & InnPaso Robles, CA

• 2012 Monsignor• Aromas of olallieberry, allspice, rose petals,

ripe heirloom tomatoes, blood orange zest, and yes, fresh sawdust; the blend extends the olfactory experience into the same spectrum of flavors, adding hints of juniper berries, sage, anise, and cassis.

• Explore this wine with bone-in ribeye garnished with melted Pt. Reyes Bleu cheese, short-ribs with a soy-sesame and blackberry wine glaze, or grilled wild salmon with a miso teriyaki sauce.

• Open bottle 30 minutes before serving, or decant to enhance your tasting experience.

• 175 cases produced. 38

TIER TWO: WINE # 8 $52 + shipping

• About• Guyomar’s estate vineyard, St. Peter of

Alcantara, is located in the western part of Paso Robles AVA, known as the Templeton Gap. St. Peter of Alcantara benefits from ocean influence; the afternoon winds that cool the region during the growing season, as well as the increased rainfall that benefits the westside of Paso Robles.

• The vineyard was established in 1998, and Guyomar Wine Cellars' first wines, the 2010 vintage, were released at the end of 2013.

• Winemaker: Steve Glossner• Owners: Ishka & Mareeni Stanislaus 39

Vineyard• The property that would eventually become St. Peter of Alcantara Vineyard,

Guyomar’s estate vineyard, is located in the western part of Paso Robles AVA, known as the Templeton Gap. St. Peter of Alcantara benefits from ocean influence; the afternoon winds that cool the region during the growing season, as well as the increased rainfall that benefits the westside of Paso Robles.

• Richard Sauret, a grape grower since 1952 and one of Paso Robles’ most esteemed growers and vineyard managers, had first surveyed the property that would become St. Peter of Alcantara Vineyard in the 1950s. It was decided at that point that the property was too hilly and steep for planting; harvesting the fruit would simply be too difficult. Years later, when Ishka Stanislaus met Richard at a party, Ishka convinced him to come back out to the property and to assess whether modern grape growing techniques might make the planting feasible.

• Richard was sold this time. He felt the soil characterized by rocky shale and climate was ideal for ultra-premium quality grapes, and he was impressed by Ishka's determination to work with the steep terrain. Since the beginning, Ishka has been a faithful disciple of the Richard Sauret school of grape growing.

• In 1998, with Richard’s guidance, the Stanislaus’ planted 16 acres of head-trained, own-rooted Zinfandel. In 2005 they added 5 acres of Rockpile (Clone) Petite Sirah, one of the oldest Petite Sirah clones, and a great blending varietal for Zinfandel. Believers in diversification, and in preparation for Guyomar's complex blends, in 2006, they planted 3 acres of Grenache and 8 acres of Syrah. These are up and coming varieties that grow particularly well in Paso Robles’ westside. The Syrah and Grenache are both head-trained, which is unusual – traditionally these varieties are trellised as they are vigorous and hard to control. By virtue of dry farming, the Stanislaus’ are able to moderate their vigor.

• The St. Peter of Alcantara Vineyard is farmed, in fact, on Richard’s philosophy that dry farming is king; that one should grow quality fruit with the least amount of water input as possible, to produce fruit with great character and depth. Because of its unique growing conditions along with meticulous vineyard practices, St. Peter of Alcantara Vineyard is blessed to have never required irrigation. 40

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Hope you enjoyed the tasting! See you next

year!

National Tasting Project 2016