laetitia VINEYARD & WINERY
December 2014
Situated in the Arroyo Grande Valley of Southern San Luis Obispo County, California, Laetitia Vineyard & Winery is dedicated to producing world-class Burgundian wines with a special focus on Pinot Noir. The winery is also noted for its limited production of French-inspired MÊthode Champenoise sparkling wines. From a hillside setting just four miles from the Pacific Ocean, Laetitia’s vineyards enjoy cool sea breezes, coastal fog and a long growing season. When combined with the well-drained soils of the Laetitia Estate, these favorable conditions result in exceptional fruit and wines with balance, complexity and elegance. Laetitia Vineyard & Winery 453 Laetitia Vineyard Drive Arroyo Grande, CA 93420 Tasting Room open daily from 11:00AM to 5:00PM
805.481.1772
info@laetitiawine.com www.laetitiawine.com www.nadiawine.com
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cellar update with
ERIC HICKEY
riddling the racks with
DAVE HICKEY
in the vines with
LINO BOZZANO featured employee club contents awards & accolades
happenings
featured in
wine enthusiast
cooking with laetitia
Pictured: Winter at Santa Barbara Highlands.
“Our job in the winery is to extract...natural color 3 during the fermentation process...�
cellar update with eric hickey
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Eric Hickey, Head Winemaker I am often asked “how do you get so much color in your Pinot Noir?” As with all things wine, it begins in the vineyard. The techniques we employ with canopy management ensure that the grapes naturally produce a large amount of color compounds in the skins. Our job in the winery is to extract this natural color during the fermentation process. But it’s a tricky process. Here’s why - if you’re not careful, you can beat up the wine, damaging it’s natural aromas or making the wine too tannic and dry. During fermentation all of the skins in the vat float to the top because of the CO2 produced, which gets trapped in the skins and makes them rise to the top, thus separating them from the wine/juice. It’s very important that the wine be put back in contact with the skins so the extraction of all of the good stuff, including color, can make its way into the wine. This extraction process is traditionally done in two ways; 1. Punching down the skins back into the wine 2. Pumping the wine from the bottom of the vat and sprinkling it back through the skins. We employ both methods, but for different reasons. With most of our Pinot Noir we use the “pump over” method. It’s a very gentle process that ensures we get the extraction without beating up the wine. Sort of like how a tea bag steeps in water. But with certain wines such as our Whole Cluster Pinot Noir we use punch down method of extraction. This is because with the Whole Cluster we are looking to be more aggressive moving the stems around in the vat, ensuring we get that classic tobacco and earthiness which is the signature of that wine along with the rich color. Pumping over would not achieve this. So, as you can see both methods have their definite place in the winemaking techniques we employ at Laetitia. Next time you enjoy a bottle of Pinot Noir you may think to yourself “hmm…..was it punched or pumped?”
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riddling the racks with dave hickey ........................................................
Dave Hickey, Sparkling Winemaker With this month’s shipment of wine you’ll be receiving the first of the 2012 Brut Rosé. The Brut Rose has been one of my favorite wines to make. Through my early years as sparkling winemaker I experimented with various gradual changes in the blends of the base wines that make up the Laetitia Brut Rosé. In those earlier days we used more Pinot Noir in the blend, but, for me the finished wine was better if there was more Chardonnay in the blend. The Chardonnay that I use for the sparkling wines is a very bright, brisk wine with citrus aromas and flavors that form the foundation of the blend. Add to that a little softness and richness of the white Pinot Noir, and then the delicious fruit flavors of the red Pinot Noir and the blend comes together. But there is no set recipe, every year the blend is a little different to account for the impacts of that vintage. Then it all gets bottled, aged slowly in the cellar, riddled and disgorged and it’s finally ready to be enjoyed! Of course, sparkling wines should be enjoyed year-round and on any occasion. But with the 2014 harvest behind us and with things slowing down a little at the winery, it’s the perfect time to enjoy a new release! Food & Wine Pairing: 2012 Brut Rosé and Hawaiian pizza 5
Pictured: Empty Coquard Basket Press.
“The Chardonnay that I use for the sparkling wines is a very bright, brisk wine with citrus aromas...� 6
Pictured: Winter at Santa Barbara Highlands Vineyard.
“...we use a very old and ancient machine that can... 7 produce a result that tells us when to harvest...�
in the vines with lino bozzano ....................................................................
Lino Bozzano, VP Vineyard Operations In the wine world we are constantly talking about the importance of viticulture. How the subtleties of soil, climate, canopy management, etc. effect the flavors and nuances of a wine. Somehow, by having the perfect climate and best viticulture practices we will make great wine. However, there is one key decision that needs to be made despite these subtleties. If it is made incorrectly, no amount of viticulture, soil or climate will save you. That decision is when to harvest. The decision to harvest first starts with the monitoring of the grapes. As the grapes start to ripen we begin by analyzing the flavors, tannin levels, sugars and the acidity. When the grapes have reached a balance of all of those factors, the harvest is scheduled. Sugar is measured in Brix and acid is measured as total acidity(TA) and pH. A refractometer measures sugar and a pH meter measures pH, acid is analyzed by preforming a titration and tannins can be determined by peforming a Chromatography test. These very accurate and precise machines are used to assign values to the grapes. Once these values are established, it is easy to look at a lab report and say the “numbers” look great, it’s time to pick. However, none of these machines are very good at talking to each other. None of these machines can put a value to flavor. At Laetitia, we use a very old and ancient machine that can take all of the components and produce a result that tells us when to harvest the grapes. This machine works so well that our wines show amazing consistency from vintage to vintage. The name of that machine is called the human mouth. We walk the rows chewing on the grapes, using our mouth to determine the exact time when the flavors, tannins, sugar and acid are complimenting each other. We chew on the seeds and skin to make sure there aren’t any green flavors or bitterness. We savor the juice to determine the feeling of the sweetness and acidity. We identify the intensity of the flavors and make associations to foods like raspberries, cherries, blueberries, cocoa, etc. We do this for each block of grapes and once all of these factors are in balance, we schedule the harvest.
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“‘It’s not my job’ does not exist in Tino’s vocabulary...he is happy to assist anyone...”
9 Pictured: Laetitia Barrel Room.
Featured Employee:
tino silva. . . . . . . . . . . . . . . . . . . . .
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Tino began work in the Laetitia Cellar in June of 2001 as our Bottling Manager. Tino’s job encapsulates everything from the disgorging of sparkling wines (expelling the dead yeast cells out of bottle after secondary fermentation) to labeling the finished product and everything in between. “It’s not my job” does not exist in Tino’s vocabulary. He strongly believes that every function of the business is important and he is happy to assist anyone with any task. Although he came to Laetitia from another industry, he now says he can’t see himself working in any other industry than the wine industry. Tino was born in Central Mexico and at the tender age of 17 made his way to Los Angeles, eventually relocating to the Central Coast in 1993. In his spare time, Tino enjoys spending time with his family at the beach, traveling, fishing and enjoying his grandchildren. He says his favorite wines are the Laetitia Single Vineyard Les Galets Pinot Noir and the NADIA Cabernet Sauvignon. These two wines keep his heart rejoicing. We are grateful to have Tino as one of our longest standing employees and with such a can do, team-oriented mentality. Thank you Tino for your 13 years of dedication, we hope to have you for 13 more!
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Sparkling club
Non-Vintage Laetitia XD With just a “kiss” of sweetness, our beautiful interpretation of a demi-sec, the XD opens up with aromas of honeysuckle, strawberry rhubarb pie and orange zest. It’s luscious, round flavors pair well with fruit-driven desserts. Retail $25.00 Club $17.50 2012 Laetitia Brut Rosé Beads of tiny bubbles and aromas of flaky pastry crust and fresh herbs, robed in lush cherries and citrus blooms mark the 2012 vintage of the Brut Rosé. Crisp and celebratory, this sparkling is as beautiful as it is tantalizing, recognizable by its salmoncolored hue and its smooth, clean and dry finish. Retail $30.00 Club $21.00 2010 Laetitia Cuvée M Generous aromas of lemon shortbread greet the nose with a kiss of lime blossom and bread yeast. This 50/50 blend of Pinot Noir and Chardonnay highlights the yin and yang of these wines traditionally used for sparkling production. First made to commemorate the millennium, the M finishes with balancing notes of citrusy lemon drop, courtesy of the Chardonnay, and structured apricot jam nuances from the Pinot Noir in the blend. Retail $35.00 Club $24.50 2010 Laetitia Brut Coquard Creamy layers of hazelnut and toast carrying fruit flavors of spiced pear and rich cherry. Lively bubbles and subtle vanilla highlights finish with fresh acidity and lemonlime vibrance in this sparkler named for our 30 year old Coquard basket presses. Retail $35.00 Club $24.50 11
Pinot Noir club 2013 Laetitia Clone 5 Pinot Noir One of the first French clones to come to California, the Clone 5 shows classic cherry and tart rhubarb flavors. Old world in style, this wine is known for its jammy, pie-like characters along with ripe tannins, bright acidity and a long, lingering finish. Retail $32.00 Club $22.40 2012 Laetitia Reserve du Domaine Pinot Noir A rich plum hue and intense candied cherry, leather, white pepper and true Cuban-cigar box aromas mark the 2012 vintage of our Reserve Pinot Noir. The thick bouquet continues on to the palate with complex layers of black fruits, rich mocha and baking spice lingering to the finish. Retail $40.00 Club $28.00 2013 Laetitia Black Label Pinot Noir(2) Every year when we harvest our 400+ acres of Pinot Noir, there are small lots of fruit that stand out amongst their fellow crop. These selections are taken aside and fermented alone to capture the essence of naturally superior fruit. The lots turn out one to two barrels of amazingly well balanced, structured, deep Pinot Noir. Retail $60.00 Club $42.00
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Mixed CLUB 2012 NADIA GSM Blend A blend of Syrah, Grenache, Mourvèdre, this Rhône blend entices the nose with hints of raspberry and boysenberry and underlying accents of clove and nutmeg. Medium body laced with plum and black cherries. Look to pair with pulled pork sliders with pickled vegetables. Retail $25.00 Club $17.50 2013 Laetitia Reserve du Domaine Chardonnay Rich and golden in color, this full-bodied Chardonnay delivers tropical aromas and a citrus character on the nose. Slight tart apple and ripe pear flavors emerge on the palate and are accentuated by barrel aging influences of vanilla and toastiness. Retail $30.00 Club $21.00 2012 Laetitia Brut Rosé Beads of tiny bubbles and aromas of flaky pastry crust and fresh herbs, robed in lush cherries and citrus blooms mark the 2012 vintage of the Brut Rosé. Crisp and celebratory, this sparkling is as beautiful as it is tantalizing, recognizable by its salmon-colored hue and its smooth, clean and dry finish. Retail $30.00 Club $21.00 2012 NADIA Quattro The wine wafts from the glass aromas of brambleberry, blackberry and saddle leather, intriguing to take a closer look. On the palate, strawberry rhubarb pie and cardamom interweave with black licorice and fine grain tannin. This wine is ‘giving’ on the palate, and further, we are giving $1 from the sale of each bottle to two local charities each year! Retail $35.00 Club $24.50 13
Red club
2012 NADIA GSM Blend A blend of Syrah, Grenache, Mourvèdre, this Rhône blend entices the nose with hints of raspberry and boysenberry and underlying accents of clove and nutmeg. Medium body laced with plum and black cherries. Look to pair with pulled pork sliders with pickled vegetables. Retail $25.00 Club $17.50 2013 Laetitia Clone 5 Pinot Noir One of the first French clones to come to California, the Clone 5 shows classic cherry and tart rhubarb flavors. Old world in style, this wine is known for its jammy, pie-like characters along with ripe tannins, bright acidity and a long, lingering finish. Retail $32.00 Club $22.40 2012 NADIA Cabernet Sauvignon Wild blackberry and forest floor notes enthusiastically emerge from the glass as sweet cigar smoke and perfumed violet weave throughout. Layers of chocolate covered cherries, anise and salty sea air are underscored by rich cedar with firm, yet supple tannin unwinding through time in the glass. Look to pair with a bison burger topped with sautéed mushrooms. Retail $35.00 Club $24.50 2012 Laetitia Reserve du Domaine Pinot Noir A rich plum hue and intense candied cherry, leather, white pepper and true Cubancigar box aromas mark the 2012 vintage of our Reserve Pinot Noir. The thick bouquet continues on to the palate with complex layers of black fruits, rich mocha and baking spice lingering to the finish. Retail $40.00 Club $28.00 14
White club 2013 NADIA Sauvignon Blanc Mango peel aromas waft from the glass weaving through a redolence of tropical kiwi and night blooming jasmine. On the palate, cooked stone fruit and zingy key lime notes are softened by hints of dried field grass. A refreshing mineral-driven backbone is balanced by weight and texture imparted by 15% aging in neutral French oak, while the remainder aged in stainless steel. Retail $18.00 Club $12.60 2013 Laetitia Clone 17 Chardonnay Originally a Robert Young clone from Wente, our Laetitia Clone 17 beautifully expresses the true potential of the clone when grown on a cool-climate, coastal bench land. Notes of sweet honeysuckle are tempered by fresh mineral-driven characters and zesty lemon verbena. Soft, supple mid-palate flavors of Suncrest peach and sweet cream round out the profile of this very food-friendly Chardonnay. Retail $32.00 Club $22.40 2013 NADIA White Aromatic waves of white lilies, citrus oils and hazelnut emerge from the glass in this blend of Grenache Blanc, Roussanne and Viognier. Round in mouth feel with adequate weight and mineral flavors framed with honeycomb, graham cracker and Meyer Lemon crispness. This blend has spicy flavors of nutmeg and cinnamon; fullbodied and supple, perfect for rich seafood dishes with creamy sauces. Retail $30.00 Club $21.00 2013 Laetitia Reserve du Domaine Chardonnay Rich and golden in color, this full-bodied Chardonnay delivers tropical aromas and a citrus character on the nose. Slight tart apple and ripe pear flavors emerge on the palate and are accentuated by barrel aging influences of vanilla and toastiness. Retail $30.00 Club $21.00 15
• Wine Enthusiast - 92 Points • Gayot - Top 10 Seafood Wines 2012 Laetitia Reserve du Domaine Pinot Noir • Wine Enthusiast - 91 Points • Wine Review Online - 92 Points • 2014 San Francisco Chronicle Wine Competition - Silver • 2013 Houston Rodeo International Wine Competition - Gold
Awards & Accolades
2010 Laetitia Cuvée M
2012 NADIA Cabernet Sauvignon • 2014 San Francisco International Wine Competition - Double Gold Medal, 96 Points
San Jose Mercury News - Wine: Is that a falcon in the vineyard? LA Weekly - San Luis Obispo County: Wine Country’s Best-Kept Secret Gayot - Top 10 Value Wines FoxNews.com - 5 best value wines *To read these articles online visit www.laetitiawine.com/awards-and-accolades/
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happenings
.............................................................................. Winter in the Vineyard • Friday, December 5th - 11:00AM-7:00PM Each year we hold an all day open house and invite our guests out to sip wine by our fireplace and get their holiday shopping done early. This year we will feature light snacks, wine gift packs for sale and live music from 4:00-7:00PM. Come visit us during this beautiful time of year, make your holiday shopping easy and taste our new releases! (Also a great time to pick up your wine clubs, members!) No reservations needed. Holiday Hours Thanksgiving - 11:00AM-3:00PM Christmas Eve - 11:00AM-3:00PM Christmas Day - Closed New Year’s Eve - 11:00AM-3:00PM New Year’s Day - 11:00AM-3:00PM Wine Club Pick Up Party • Thursday, January 29th - 5:30-7:00PM Wine Club Members, join us for a casual evening where you can taste the wines in your December Club, pick up your wines and enjoy live music along with pizza and salad. Free of Charge(reservations required), Wine Club Only. Pruning Seminar • Saturday, February 7th - 10:00AM-2:00PM An interactive, educational event beginning with breakfast snacks and sparkling wine, followed by a hands-on pruning seminar in the vineyard and lunch in our secret garden. $45/Wine Club: $40 Wine, Cheese & Chocolate Pairing • Thursday, February 12th - 5:30-7:00PM A romantic event to indulge the senses. Enjoy 4 wines alongside a Fromagerie Sophie cheese and Mama Ganache chocolate pairing for each. We will also have on display artwork from the many talented Laetitia employees. $35/Wine Club: $25 17
For reservations to any of our events call 805.474.7641, guests must be 21 and over. 18
We were featured in...
November 2014
92 Points
2010 Laetitia Cuvée M “Laetitia’s finest reserve bottling of sparkling wine impresses in this vintage, with bright aromas of fresh pears, challah bread and cherimoya gelato. The palate offers tropical touches of guava, with elements of soda and lime pith grounding the bubbly into a classic style.” M.K. 19
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Cooking with laetitia
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Enchilada Casserole
Ingredients Serves 8 • 1 can (28 oz) Las Palmas Red Enchilada Sauce or Homemade Red Sauce • 1 lb. cooked ground beef* • 10-14 corn tortillas, cut in half • 1 can black olives (chopped) • 3 cups grated cheese (Monterey or Jalapeño Jack mixed with Cheddar) *Shredded chicken, shredded beef, pulled pork or shrimp can be substituted. Garnish with sour cream, green onions, avocado and cilantro (optional). Directions 1. Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray. 2. Pour about 3/4 cup enchilada sauce in the baking dish and spread until the bottom of the dish is coated. Top with a layer of about 6-8 tortilla halves so that the entire dish is covered. Pour about 1/4 cup enchilada sauce, then sprinkle evenly with about 1 cup ground beef. Next, sprinkle with about 3/4 cup shredded cheese and then sliced olives. 3. Repeat with a second and third layer of tortillas, then sauce, beef, cheese and olives. Then a final layer of tortillas, sauce, olives and cheese (fourth layer). 4. Cover the pan with aluminum foil and bake for 20 minutes. Remove pan and foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 5. Remove pan and sprinkle with avocado, cilantro, green onions and sour cream. Serve warm.
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Homemade Red Chili Sauce Makes 4 Cups Ingredients • 2 tablespoons olive oil • 1 medium onion, minced • 3 garlic cloves, minced • 3/4 cup mild red chile (California or New Mexico, found in Hispanic section) • 4 cups water or chicken (or beef) stock • 1 teaspoon dried oregano, preferably Mexican • 1 teaspoon ground cumin • 1 teaspoon salt Directions 1. Warm the oil in a heavy saucepan over medium heat. 2. Add the onion and garlic and sauté until limp. 3. Stir in the chile and then the water, a cup at a time. 4. Add the oregano and salt and bring the sauce to a boil. 5. Reduce the heat to a low simmer and cook for 20 to 25 minutes. The completed sauce should coat a spoon but still drop off it easily.
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loria and James Garcia have been members of our Sparkling Wine Club since 2007. The Garcias reside in San Luis Obispo and have enjoyed living the Central Coast lifestyle since they relocated from Northern California in 2007. In their spare time, James loves to road bike and play tennis, while Gloria loves to read and sew. Both the Garcias are foodies who enjoy exploring their backyard wine country and spending time with their two children. 22
wine club customer reorder form Please complete your customer information and write the quantity of bottles desired next to the wine(s). You may also call-in your order to (888) 809-8463, email it to wineclub@laetitiawine.com, or mail this form back to: Laetitia Vineyard & Winery - Attn: Wine Club 453 Laetitia Vineyard Drive Arroyo Grande, CA 93420 Club Member’s Name (first and last):_ ________________________________ Phone Number: _________________________________________________ Email: _________________________________________________________ Do you need to update your address or credit card information? Yes___No___ _____________________________________________________________________ _____________________________________________________________________
December Wine Club Order Price List* Sparkling Wines: Non-Vintage Laetitia XD 2012 Laetitia Brut Rosé 2010 Laetitia Cuvée M 2010 Laetitia Brut Coquard
$17.50 $21.00 $24.50 $24.50
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White Wines: 2013 NADIA Sauvignon Blanc 2013 Laetitia Clone 17 Chardonnay 2013 NADIA White 2013 Laetitia Reserve du Domaine Chardonnay
$12.60 $22.40 $21.00 $21.00
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Red Wines: 2012 NADIA GSM Blend 2013 Laetitia Clone 5 Pinot Noir 2012 NADIA Cabernet Sauvignon 2012 NADIA Quattro 2012 Laetitia Reserve du Domaine Pinot Noir
$17.50 $22.40 $24.50 $24.50 $28.00
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For a complete list of wines, visit our websites: laetitiawine.com & nadiawine.com. *Prices will be honored through December 31, 2014. Form must be postmarked on or before December 31, 2014.