Summer also means bike riding and short trips to Lake Tahoe for the Cuneo family and, of course, lots of entertaining around the grill. Speaking of entertaining, we hosted Marvin Shanken, editor of “Wine Spectator” and his editorial staff here at the winery at a dinner last week. It was quite an elegant affair. This dinner was co-hosted by Matt & Gina Gallo, the Foppianos, the Seghesios, and the Pedroncellis. If you haven’t already guessed, yes, we featured Italian food! It was so incredible to have a multi-generational gathering of such historic Sonoma families. However, the best part about this dinner was that it raised $17,000 to be distributed among several local causes.

Rubee, my Boston Terrier and self-proclaimed company mascot, is enjoying the summer as well. Between meetings and visiting everyone at the winery, she often indulges in an afternoon swim in the fountain in front of the Hospitality Center. No one is supposed to be allowed in the fountain, but Rubee sort of runs the place, so what can you say really? I am planning a trip to New York this summer to see how business is on the East Coast market, but other than that, the Cuneos are just enjoying Sonoma this summer.

Hopefully, your summer plans will include a visit to Sonoma. We would love to host you and your guests here at the winery. We wish you and your family a fun-filled, safe summer.

Cheers,

Mary Ann Sebastiani Cuneo

New Release Wines Garner Rave Reviews!
Although we encourage every individual to develop his/her own palate, it doesn’t hurt to see if the professionals agree with us, and across the board, they are raving about our new releases! We have just released our 1999 Sonoma County Merlot, and it has already received an “88” in the “Wine Spectator.”

Our new release of Sonoma Valley “Old Vines” Zinfandel (2000) received a GOLD medal in the Monterey Wine Competition, and our 1999 Sonoma County Cabernet Sauvignon, also a new release, has garnered a “90” in the “Wine Enthusiast,” an “88” Best Buy in the “Wine Spectator,” and was featured in “Sunset Magazine” as a “Great Wine for $18 or less.”

Our 1998 Madrone Ranch Merlot, although not a new release, was featured in the June Issue of the “Quarterly Review of Wines” and voted one of 4 Best of the Best Merlots! We only have a few hundred bottles left…get yours now; it is tasting better than ever.

For your ideal summer BBQ wine, we propose the 2000 Sonoma County Zinfandel. The velvety raspberry mouth-feel brings out the tanginess in many barbecue sauces, and the spicy finish accentuates the smokiness of grilled items. It was the Grand Prize winner in the California Zinfandel Championships; so serve the Best Zinfandel in California at your next summer gathering.

Deep Wine Thought
For those of you watching the calories for summer, here is a relatively easy way to calculate the calories in your next glass of wine: (calories per ounce) = ((5.4786 x % alcohol) + 4 x % sugar + 0.48 x .296). For example: a wine with 13% alcohol, 0.2 sugar, has 21.5 calories per ounce. If your heart had any say in the matter, it might suggest you bypass dessert and indulge in the glass of wine, as traces of all the essential vitamins are found in a glass of wine in addition to the antioxidants that help prevent cancer and blood clotting. In fact, the same glucoside found in wine is the main component of “Koji jon,” a traditional Chinese medicine used to treat atherosclerosis. So enjoy your daily glass in good health!
“Wine is the nurse of old age.” - Galen, 2nd Century A.D.

Fanfare
“I just opened a bottle of your 1968 Burgundy Proprietor's Reserve I had tucked away. It is so very nice and mellow. Thank you so very much for the experience.” Timothy Burch, May 2003

“We took this bottle [1978 Sonoma Valley Cabernet Sauvignon] to a wine tasting last night. 8 bottles were tasted, and guess what? Surprise! There were 8 of us, and this bottle was voted the BEST by everyone out of the 8 wines, and two were fine 25 year old French wines from our friends substantial wine ‘cellar’. This bottle wasn't even stored properly-congratulations to the winery. Pass this story around.” June Koss, June 2003

“I have tried many California Merlot's and have not found one as consistently well balanced as your 1998 Merlot. Dollar for dollar, your Merlot beats many of the California Merlot's that are priced at $20.00 to $25.00 here in New York. I love to try new wines but I am finding that not many can stand up to your 1998 Merlot. You have a very loyal Sebastiani fan and I am telling every one I know that loves wine about it. I look forward to all tasting all of your great wines.”
Charles M. Zsebedics, June 2003

Ch Ch Ch Changes…
As our Wine Club continues to grow, we strive to make this the best membership opportunity in Wine Country. This, of course, starts with great wines, and thanks to winemaker Mark Lyon and his team, we are producing some of the best wines in Sebastiani's 100-year history. We have renamed Sebastiani's wine club the "Cherryblock Club," as a tribute to our Cherryblock Vineyard, owned by the Cuneo Sebastiani family since 1919.

Beyond our wines, we are continuing to introduce new benefits for our club members. The most recent change is that you will now receive a 10% discount on all non-wine merchandise and food products, whether purchased at the Winery, at Sebastiani on the Square Wine Bar or via our Web site Cherryblock Club members who visit us will continue to receive complimentary tastings for up to four people in their party, as well as complimentary Historical Tours and Trolley Tours. Furthermore, members will receive discounts on our various fun and educational wine tasting programs such as our Component Tasting and Soil to Bottle seminars, which are currently offered at $20 to our visitors and $15 to our Cherryblock Club members.

We trust you will greatly enjoy the summer wine selections and look forward to seeing you here at the Winery.

Special Events
Sebastiani's Events Department provides a wide range of services to our Wine Club Members and the general public. We are happy to organize private tours and tastings for you and your friends all the way up to private dinner parties, small or large. Our preferred list of local caterers brings a special touch to any event. They are fantastic at preparing food and wine dinners that can meet anyone's expectations. Please keep us in mind as you plan your next special birthday party, wedding shower or BBQ! Also, don't forget about our beautiful outdoor picnic areas that are available for your use as you visit the winery. We are happy to help plan your day at the winery, complete with your own picnic lunch. Continue to watch for e-mails as we schedule and plan many more events for your participation. Please contact the Events Department at (800) 888-5532 x3203 or events@sebastiani.com for more information.

Sebastiani on the Square
Sebastiani on the Square (SOS), Sebastiani's contemporary wine bar, showcases distinctive lines of merchandise. Enjoy a glass of wine while you peruse our collection of gift items that reflect the Cuneo Sebastiani family's Italian heritage. Whimsical hand painted olive oil and vinegar bottles currently stand attention in the front window. Inside, the “hottest” dishware from Laurie Gates and Clay Art offer the summer shopper red, green and yellow painted chili pepper platters, bowls and plates. A number of other popular lines of Clay Art, including grape and wine designs, are consistently featured as well. Coming soon, we will offer unique, imported Italian dishes designed around an oversized ceramic grape leaf platter. As we approach harvest, bright tomato dishes will accent a classic line of pasta bowls decorated with Italian writing. For visitors looking for traditional favorites, SOS always offers Sylvia’s Kitchen signature food products, traditional Italian taste treats, corkscrews, glasses, magnets and logo apparel. For more information or to order any merchandise from Sebastiani on the Square, please call (800) 888-5532 x3290, e-mail info@sebastiani.com or purchase through our Web site.

What's Goin' On.
In the vineyard, that is. In our last newsletter we discussed the various activities and tasks going on in the vineyard and winery, including the importance of pruning the grapevines to control vine size, vigor, and the size of the crop.

To bring you up to date, our reservoirs are full for this time of year thanks to the nearly 4½ inches of rain we received in the month of April alone! We were a little concerned since we had received only four inches total in the first three months of this year, but April put any fears to rest. Budbreak on the vine was already well under way in early April when overnight temperatures lowered into the 30’s, necessitating implementation of frost control measures to preserve the crop.

With that behind us, we turn to the tasks ahead in May and June, including the mowing of cover crops between vine rows, followed by manual cultivation with a hoe plow as an alternative to pesticides. Then we’ll disc the area between the rows to increase the organic matter in the soil and to improve the ground's capacity to hold water.

Other tasks involve head and trunk suckering, which involves the removal of unwanted shoots and clusters to prevent overcropping and subsequent weakening of the vines. This will help ensure the vines develop a strong trunk and arms to support fruiting canes, and will also train them for optimum sun exposure. At this time, we’re also tying and positioning shoots, which will expose grape clusters to direct sunlight to make them more flavorful and allow for better air circulation. Additionally, this helps to prevent moisture from clinging to the grapes which can promote mold and mildew. A more direct way of preventing mildew is to spray with sulfur, an organic compound that, although completely safe, carries a pungent aroma and therefore needs to be done at night when it’s cool or early in the morning when there is little wind.

We're also starting to keep a close eye out for harmful insects, mainly spider mites, leafhoppers and mealy bugs. These pests can chew up grape leaves, destroying the vine’s ability to make its grape ripening sugars.

As a rule of thumb, harvest begins 100 days after flowering. Although every flower bud blossoms, not every blossom will produce a cluster of grapes. Some will fall off either before or after pollination, while others are lost to cold spells and rain; all of which affect the crop size. The next stage is fruit set. During this time, the grapes tend to grow horizontally. Once the berries become pea-sized, the bunches will begin to sag and hang downwards. The weather and the health of the plant throughout the year ultimately govern the success of the fruit set.

The tasks above and the various pending stages of vine development will keep us busy all summer. In our next issue, we'll update you on the season’s progress, including veraison and preparations for a successful harvest in the Fall. Until then, enjoy your wine.

Wine & Food
Roasted Beet Salad with Goat Cheese Crouton and Arugula
Paired with 2001 Sebastiani Cohen Vineyard Russian River Valley Sauvignon Blanc and 2000 Sebastiani White Meritage 2001
Recipe created by John McReynolds, Co-Owner Café La Haye, Sonoma*

1 bunch Arugula washed and dried
2 lbs. Chioggia beets
½ lb. fresh goat cheese
Champagne vinaigrette
Bread crumbs
Garlic flavored olive oil

Form goat cheese into disks. Marinate in garlic oil for several hours. Lightly oil beets and bake 1 hour in 375-degree oven. Cool, peel and cut into batons. Dip drained goat cheese disks into breadcrumbs and bake on sheet pan 10 minutes at 400 degrees. Toss beets in a small amount of vinaigrette and set aside. Place leaves of Arugula in a circle around the plate. Place small mound of beets in the middle. Top with goat cheese. Drizzle more vinaigrette around Arugula. Sprinkle with chopped chives. *Café La Haye, Sonoma, CA, (707) 935-5994

Vinaigrette
1 shallot finely chopped
½ tsp. Dijon mustard
1/3 cup champagne vinegar
Salt and pepper
1/3 extra virgin olive oil
1/3 cup canola oil

Mix shallot, mustard, vinegar, salt and pepper together. Slowly mix in oils while constantly whisking.

Sebastiani Wines For Pairing
2001 Sebastiani Cohen Vineyard Russian River Valley Sauvignon Blanc
Citrus fruit intensity and gooseberry and grapefruit flavors. Light, crisp, refreshing white wine.

2000 Sebastiani White Meritage
Delicate cantaloupe and lemongrass aromas with a crisp herbal finish. 58% Sauvignon Blanc, 42% Semillon.

Events Calendar
July
10th-12th various Sonoma County locations
SCWA Showcase of Wine & Food. Call Michelle at (707) 586-3795 x203 or e-mail showcase@sonomawine.com for details.

19th at the Hospitality Center
Shaun Wright Art Exhibit Opening

25th-27th at the Sonoma Plaza
Sonoma Salute to the Arts Showcase of Food, Wine & Art

August
29th-1st various Sonoma Valley locations
SVVGA Harvest Wine Auction. For details, call SVVGA at (707) 935-0803.

September
6th -7th at the Hospitality Center
Veraison Festival Wine, Food and Art

15th Fall Cherryblock Club Shipment

Ongoing
Monday - Friday at the Hospitality Center
Historical Tour
11 a.m. and 1:30 p.m.

Tuesdays & Thursdays at the Hospitality Center
Component and Soil to Bottle Seminars
Available throughout the day

Saturdays and Sundays at the Hospitality Center
Historical Tour
10:30 a.m., 12 p.m. and 2 p.m.

Fridays & Saturdays at Sebastiani On The Square
Live Music
7 p.m. to 9 p.m.
Sebastiani Wines and talented local musicians

View this month's calendar
View the Sebastiani On The Square calendar