Having trouble viewing this email? Click here to view a web version. HOME  |  SPECIALS  |  EVENTS  |  GALLERY  |  MY ACCOUNT WHERE THOSE LUSH RESERVE WINES ARE MADE Could one of Napa Valley’s most eminent wineries really need another realm for crafting extra-special wine? We thought so. That’s why we built our dedicated Reserve winery at the base of our iconic hill. While the beloved white winery on top of the mountain remains our main venue for working wine magic, we thought it was time to set aside a place for Reserve wines to receive even more attention. This month we’re featuring the 2008 SVR – our new Reserve Winery’s inaugural release. Reserve yours today! JUNE'S NEW RELEASES Muscat Cannelli 2011   Late Harvest Riesling 2011   Cabernet Franc 2009 Petite Sirah 2008   CALISTOGA TERROIR MERITS NEW AVA Sterling’s location near Calistoga in the northern end of Napa Valley has significant impact on our winemaking approach and style, according to winemaker John Hazak. Not only is Calistoga the warmest area in the valley; it also has unusual soils which are rockier and less vigorous than ones in St. Helena, Rutherford and Oakville. Calistoga was recently awarded its own appellation (AVA, or American Vineyard Area), which is very exciting for us as it acknowledges our area’s unique growing profile. Sauvignon Blanc thrives in this climate, and is planted heavily in the vineyards surrounding the winery. This fruit shows a good varietal flavor profile, featuring grapefruit and citrus, along with creamy textural elements for great mouthfeel. We often blend it with more floral Sauvignon Blanc from Pope Valley and mid-Napa areas for a lovely, well-rounded wine. Cabernet Sauvignon also loves the Calistoga climate, but needs different nurturing than in other appellations and produces effects that are more monolithic and straightforward, according to John.   In This Issue • Reserve Winery • New Releases • Calistoga AVA • Wine Specials • Recipe • Calendar of Events Vineyard Update from Grower Relations on Calistoga Terese Geniella, our Grower Relations Manager for Calistoga and Napa Valley north, sent her notes on the spring and growing season so far: The 2012 season began with very little frost, only one or two nights, and the growing year started slowly, with bud break in late March. Weather had been dry up to then, and a rainy March gave the vineyards much-needed moisture, bringing rainfall levels almost to average for the year. The vine growth took off with warm days from mid-April into late May. On May 22 vines were up to the 2nd wire and just about to start bloom in most varieties (Chardonnay, Cabernet Sauvignon and Petite Sirah), while Malbec was almost through bloom and starting to set fruit. Our growers are racing to keep up with the farming activities they need to do to get everything in place for the season: mow weeds, disc, spray, sucker and thin growing shoots on the vines. Our preliminary estimates for the year’s crop size are for an average or above-average size crop – we shall see! Upcoming Events July 28: Annual Lobster Feed at the winery September 9: SF Giants vs. the Dodgers - and Sterling Wines! Our Wine Clubs Sterling Vineyards Platinum Club caters to the ultra-discerning fans of our very finest and most distinctive wines. Members receive quarterly shipments of 4-6 wines, including Reserves, Single Vineyard designates and exclusive specialties from the Winemaker’s library that are available only to Platinum members.   Just the thing for the Dads and College Grads on your list. Enjoy a choice selection of Diamond Mountain Cabernet, Napa Merlot, and Reserve Cabernet. Collectors Sizes included, a 3 Liter is perfect for your Summer Celebrations. Rustic Pizza with Pork and Arugula A simple, delightful pairing for Diamond Mountain Cabernet and Napa Merlot. INGREDIENTS: 1 12-inch thin-crust pre-baked pizza base (such as Boboli) 1/3 cup basic marinara sauce (rather thick sauce works best) 2 teaspoons fresh rosemary, minced 3/4 cup mozzarella cheese (preferably full milk type), grated 2 oz. Pecorino Romano cheese, grated or thinly sliced 1 cup roast pork (leftover is perfect), sliced and cut in 1 inch pieces 1 cup arugula, washed, long stems removed 2 teaspoons olive oil Sea salt   Forward this email · Share to Facebook · Post to Twitter   Please Enjoy Our Wines Responsibly DrinkIQ.com This email is sent by Sterling Vineyards. Please do not forward this email to anybody who is under the legal purchase age for alcohol or outside of your country. Sterling Vineyards and the Century Council support responsible drinking. Sterling Vineyards respects your privacy. For details about what data we collect and how it is collected and used, please see our Privacy Policy and Terms and Conditions. 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