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Note from Mary Ann
Hello All,
I am sort of in denial that summer has come to an end, but as I drive around town at 2 miles per hour behind big trucks loaded down with grapes, I realize that summer is over and harvest has begun. My first clue should have been that my cellar is almost totally depleted of white wine! I guess it is time to re-stock on reds for the crisp, cool evenings. It has been a roller coaster of a growing season, but we are getting some nice heat spikes, and the fruit we are bringing in looks great!
The wine industry has been on a roller coaster of its own. As consolidation continues to rage on, both on the winery-end and the distributor-end, we grow increasingly more proud of our family-ownership. It is so nice to know that we can run the winery the way my grandfather and my father would have wanted it run and not have to answer to some behemoth corporation. It is the family atmosphere (of which we consider you to be a part) that truly makes Sebastiani unique and successful.
May the Fall season bring you and your family lots of joy and cozy evenings with Sebastiani wine…there’s nothing better than a glass of hearty red, a roaring fire and a room full of loved ones.
Salute! |
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| Mary Ann Sebastiani Cuneo |
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Update form the Vineyards
The most exciting time in a wine’s life is happening right now at Sebastiani Vineyards & Winery. We are in the throes of the 2005 harvest.
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Harvest is the end of the growing season which started back in April when the vines went through “bud break” and began to grow. After harvest, the vines will loose their leaves in December and become dormant. Pruning then occurs to remove the dormant wood and let new growth occur for the following year.
Harvesting the grapes gives us the first indication of how the wines will turn out from that vintage as the fermentation process begins.
With every bit of excitement, there is also tension. As grape growers, we are at the mercy of Mother Nature. Changes in weather can cause delays in fruit ripeness; rain can cause grapes to spoil in the vineyards, and so on.
2005 has turned out to be a wonderful harvest so far. We had some very mild weather in the middle of September, which extended hang time for the fruit in the vineyard, allowing them to develop more depth and flavor. In Sonoma County, it is quite common for us to have an Indian summer, or some added heat that comes on in October. This |
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year we were blessed with warm days the first week of October that has kicked our harvest into full swing.
This is truly our busiest time of the year, but also our most rewarding. How many other jobs are there where you literally get to see the "fruits" of your labor? I invite anyone who has not been to the wine country during harvest to come and witness the crushing of the grapes here at Sebastiani Winery. It is truly the most amazing part of the winemaking process!
Cheers,
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Marc Cuneo
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Fourth Generation Family Member |
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A Day in the Cellar is Never Done.
Sebastiani produces 225,000 cases (approximately 540,000 gallons) of wine a year and employs a Winemaking Team of only three. How do we do it? The answer is simple: a lot of long hours, hard work and a phenomenal team of people in our cellar! We have 24 full time cellar workers and bring on an extra ten to twelve temporary workers for harvest. These are the people that work behind the scenes to carry out |
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the tasks that our Winemaker, Mark Lyon, needs done. They are his extra hand, eyes and ears throughout the cellar, who move grapes, add yeast, rack barrels and blend wines.
Our Cellar Team is invaluable and has a tremendous amount of responsibility and pressure on their shoulders, but one would never know it with their friendly demeanors, superb team spirit and wonderful attitudes. Their entire job, right down to their schedule is anything but typical. We have three overlapping cellar crews that make up our around the clock team. For some, work begins at 7am, for others 3:30pm, and some do not even begin their day until 11 at night. Each crew works at least an eight hour shift and must be very organized and detail oriented as they have to coordinate with the 2 other crews as well as their own. Their jobs are mentally and physically taxing: barrels must be moved, wine pumped from tank to barrel or barrel to tank, fining agents must be added, tank circulation and pump-overs must be preformed, and blends must be assembled. Mistakes in the wine business are dangerous and extremely costly, and it is up to our Cellar Team, with their meticulous system of checks and balances, to make sure that they do not happen. With approximately 210 different tanks of varying sizes and ten to twelve thousand barrels, our Cellar Workers must always double and triple check their work to make sure that tanks are not over filled, wines are not mixed up and proportions are exact. The slightest mistake can ruin an entire lot of wine. Our Cellar Team’s amazing work ethic and attention to detail plays a large roll in Sebastiani's ability to provide quality wine vintage after vintage. |
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Wine News |
Employee Wine Pick
The employee favorite this season was a unanimous pick despite the movie "Sideways." The 2001 Sonoma County Merlot was recently awarded 88 points "Top Value" from the Wine Spectator, and it's bursting with fruit. Nice and soft on the palate too. Most of the grapes for this wine came from our Estate Vineyards in Carneros, which according to the LA Times is an up and coming appellation for Merlot:
"...one California region, Carneros, might soon rival the Bordeaux's Right Bank as a place where the Merlot is much better than not bad: It's legitimately great."
-Sept. 21, 2005
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Sebastiani Wines Continue to Make Headlines
Excellent reviews for the 2002 Secolo continue to pour in…the Wine Enthusiast scored it a 92 and voted it “Editor’s Choice,” the Wine News gave it a rating of 91 and Restaurant Wine Magazine gave it a 5-Star “Exceptional” rating.
The 2003 Sonoma Valley Old Vines Zinfandel was a great hit with the press. This wine received a 90-Point score from the Wine News and a 4+-Star “Excellent” rating from Restaurant Wine Magazine.
Sebastiani’s media darling, the 2003 Sonoma Coast Pinot Noir, in addition to being one of Wine Spectator’s Top Values of the World, was named Wine & Spirits Magazine’s “Top Values of the Year.” For quality and value, this wine is unbeatable! Brace yourself for the 2004 vintage!!
Our new release, the 2002 Sonoma County Cabernet Sauvignon, is off to a stellar start; it just received 90 points, "Smart Buy" from the Wine Spectator. This one will sell out fast!
Also; in the same October issue of Wine Spectator, Sebastiani was named one of the "World's Most Consistent Producers." Only 2 California Wineries were named! |
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Events at the Winery
The entertainment is non-stop here at Sebastiani. Over 200 dogs attended our second annual Canine Festival in the beginning of August. We had some great venders such as Ma Snax Superior Treats; Mary Ellen had the dogs lining up for a tasty snack. Highlights of the event included the exciting search and rescue demonstrations and the doggy
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fashion show by Trintees Closet. The dog models really struck a pose in their stylish doggy wear.
With crush going on, it could not be a better time to have a wedding or corporate dinner. A bride could be walking down the aisle and celebrating with dinner and dancing in our alluring Barrel room all amidst the wonderful smells of fermenting wine!. Corporations also find our winery appealing for their business meetings or just a good time with dinner and dancing. Our calendar is booking up fast with VIP visits and large group tours so call us soon to book your special event.
We are also very excited about the upcoming Wine Club dinner on October 22nd and Sebastiani's first annual Italian Festival being held the following day, Sunday the 23rd. The dinner includes barrel tasting, live music and a gourmet Italian dinner paired with a selection of our best wines. The Italian Festival will include live music, cooking demonstrations, pasta sauce tasting, a "guess that varietal" contest, bocce ball, grape stomp and so much more. We hope that many of you will make a weekend of it and enjoy all the Sebastiani happenings!. |
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Sebastiani Hospitality Center Update
Summer has come to an end here in Sonoma, but we are not slowing down. We have just released both the 2002 Vintage of our Sonoma County Cabernet Sauvignon and the 2001 vintage of our Sonoma County Merlot. The 2002 Cabernet is a joy to drink full of blackberry, cherry and cassis with a supple velvety texture. The 2001 Merlot is yet another stand out from the phenomenal 01 vintage, ripe plum and toasted oak leap out of this wine. This Merlot drinks wonderfully now but will benefit from a few years in the cellar.
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And last but not least we released our 2003 Sonoma Valley Syrah in late September. This wine is only available at the winery and is our winemaker's "pet project." He is thrilled about how this wine turned out.
Don’t forget that the holidays are around the corner and we have been hard at work selecting beautiful new items to fill our gift shop. We have a large selection of wine country gifts that are unique and affordable. And if you can't make it in or need some help, take advantage of our personal shoppers! Just ask for Dana or Katharina, describe your gift ideas, and they will assist you with your purchases.
We hope to see you soon here at Sebastiani for shopping, wine-tasting or a tour to watch our winemaking team hard at work crafting more great wines for us all to enjoy!
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Food and Wine
The winners of our "Sylvia's Kitchen" Employee Recipe Competition |
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Starter
California Olive Oil Crackers with Hot Peach Jelly and Cheese Crisps
by Phil Orem, Tasting Room Manager
Olive Oil Crackers
½ cup all purpose flowers
¼ cup wheat flower
¼ tsp baking powder
1/3 sticks softened unsalted butter
"Sylvia’s Kitchen" Old California Dipping Oil
Hot Peach Balsamic Glaze
2 packages of Knorr gelatin or like brand.
1/3 cup "Sylvia’s Kitchen" Hot Peach Balsamic Glaze
Manchego Cheese Crisps
5 oz Manchego cheese
Special equipment- Silicone baking sheet
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Phil Orem, Barbara Pahl, Dan Hendrix, Justin Nuzum
The full line of Sylvia's Kitchen items are available
exclusively through our tasting room!
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Olive Oil Crackers
Pre heat oven to 375 degrees. In a large mixing bowl combine all dry ingredients. Work butter into flour until dough forms and product is uniform. Do not over mix. Let dough rest for 15 minutes. Place dough on large cutting board or other flat surface. With a rolling pin roll dough until it is about 1/8 inch thick. Cut dough to selected shape. Usually 1 by 2 inch rectangles. Poke the top of each cracker with a fork. Place the crackers on a baking sheet with at least ¼ inch space between each piece. Brush the top of each cracker with Old California dipping oil before baking. B ake until golden brown, 15-25 minutes.
Hot Peach Balsamic Glaze
Bloom gelatin in warm water by following directions on package. Mix in Hot Peach Balsamic Glaze. Place product in 8-11 Pyrex baking dish or like pan and refrigerate for a minimum of four hours or until product solidifies.
Manchego Cheese Crisps
Use the freshest cheese you can find. Use a fine cheese grater and shred all of the cheese. Pre heat oven to 400 degrees. Place silicone baking sheet on a sheet pan. Form a thick layer of cheese along your silicone mat and place in oven. Hold cheese in oven for around 6-10 minutes or until fully melted. Let cool to room temperature.
Assembly
Using a spoon place a small amount of Hot Peach Balsamic Glaze on each cracker. Break off a piece of Manchego cheese for each cracker and arrange on chosen platter. Crackers and Hot Peach Balsamic Glaze can be made 24 hours in advance cheese crisp are best made day of service.
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Salad
Spinach Salad
by Justin Nuzum, Wine Club Manager
6 oz Fresh Baby Spinach Leaves
6 Tbsp Crumbled Blue Cheese
6 Tbsp Glazed Walnuts
6 Tbsp "Sylvia's Kitchen" Pear Blackberry Vinegar
6 Tbsp "Sylvia's Kitchen" Lemon Ginger Oil
1 Sliced Asian Pear
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Combine "Sylvia's Kitchen" Pear Blackberry Vinegar and "Sylvia's Kitchen" Lemon Ginger Oil in small bowl and mix well.
Combine remaining ingredients in large salad bowl, pour dressing over and toss. Serve immediately.
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Side
Veggie Couscous
by Barbara Pahl, Director of Sales Administration
1 cup wheat Couscous
1 cup water
2 Tbsp butter
1 small onion, chopped
2 med zucchini, chopped
½ yellow bell peper, chopped
½ red bell peper, chopped
½ cup sliced mushrooms
¼ cup of pine nuts
1 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp hot bean curd
2 Tbsp "Sylvia's Kitchen" Herb Marinade |
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Bring water to a boil, add butter and couscous. Remove from heat and cover for 5 minutes.
Heat wok and add 1 Tbsp olive oil, let oil get hot then add onion and bell pepers. Stir and cook until soft. Add zucchini, stir-fry until slightly soft then add mushrooms and pine nuts. Toss a couple of minutes over medium heat. Stir couscous to fluff up a bit and add to veggies along with remaining ingredients. Stir together in wok then remove from heat. Cover and let stand for 10 minutes. Seal tightly and refrigerate overnight.
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Entree
BBQ Pork Ribs with Plum, Pomegranate, Pinot Noir Sauce
by Dan Hendrix, Bottling Manager
1 rack baby back ribs
Grille Masters Pork Rub
Extra Virgin Olive Oil
1 bottle "Sylvia's Kitchen" Plum Pomegranate Grilling Sauce with Pinot Noir |
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Preheat Grill, set at Medium-Low, about 300 degrees.
Remove membrane from bottom side of ribs. Massage Grille Master's rub into raw ribs (to taste). Coat ribs with thin layer of olive oil.
Grill over indirect heat turning ribs until meat pulls easily away from the bone or until internal temp reaches 165 degrees (about 1½ to 2 hours).
Before removing from grill, brush on "Sylvia's Kitchen" Plum Pomegranate Grilling Sauce with Pinot Noir coating both sides of the ribs. Remove ribs when sauce thickens, turning to a nice dark brown color. Let rest for 10 minutes before serving.
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FYI
Cherryblock Club Memberships are now available as gifts! Give someone a little something different this year for a birthday, anniversary or just because. Why not give all the wine, benefits, and fun that you enjoy yourself as a part of the Sebastiani Cherryblock Family? We will mail a signed gift certificate to the recipient upon request.
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"Grape" Irony
Poor soil quality tends to produce better wines. The trick is to challenge the vines by making them work harder.
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Although red wine can only be produced from red grapes, white wine can be produced from both red and white grapes.
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The cork was developed as a bottle closure in the late 17th century, but the corkscrew was not developed until the late 18th century.
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