2020 PlumpJack Collection of Wines Holiday Catalog by PlumpJack Collection

PLUMPJACK COLLECTION OF WINERIES | HOLIDAY 2020

GRATITUDE J O H N CO N O VER MAN AG IN G PARTN ER

Hello from resilient Napa Valley, I had another letter written for the introduction to this catalog, but following the latest round of challenges faced by our community, I was inspired to file the original letter away and start from scratch. While gratitude isnâ&#x20AC;&#x2122;t a new theme when it comes to the holidays, I have spent most of 2020 being grateful. Okay, also terrified, dumfounded, grumpy, stressed out and exhausted; but mostly I have been grateful. We faced new challenges one after the other this year -- a barrage of them. Here at the wineries, this has required us to confront fear, squash insecurity, summon courage and dare to reinvent how we live our lives and how we run our businesses. Staying healthy, staying connected and staying afloat this year have shown us the stuff of which we are made. We demonstrated that we are strong, caring, committed, creative and entrepreneurial. We overcame one challenge after another as a team. We debated, worried and scoured our imaginations in the interest of innovating. I am grateful to be surrounded by people every day who have been willing to travel this path together. I am grateful to be connected through wine, friendship and shared experiences to all of you who support us by visiting in person, celebrating with us virtually, writing to/texting/calling us and making our people and our wines part of your lives. I am grateful to my family and my community for the love and encouragement to power on. On behalf of the entire PlumpJack, CADE, Odette and 13th Vineyard team, I wish you a safe, healthy, happy and gratitude-filled holiday season. Should there come a day when your spirit needs a little lift, know that we are here for you. Just call. We will welcome and be grateful for the opportunity to listen, chat, swap 2020 stories and just generally be part of brightening your day as you have brightened so many of ours. With warmest and kindest regards,

N A PA VA L L E Y GIFT SET 2019 CADE SAUVIGNON BLANC 2 0 1 7 c a d e C A B E R N E T S A U V I G N O N , N A PA V A L L E Y 2 0 1 7 A D A P TAT I O N P E T I T E S I R A H $195 | SHOP NOW

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1 3 T H V I N E YA R D L I B R A RY E X P E R I E N C E 13th Vineyard by CADE is the newest property in the PlumpJack Collection of Wineriesâ&#x20AC;&#x2122; portfolio, but is one of the oldest wineries in the Napa Valley. Its name is derived from its place in history as the 13th bonded winery in the Napa Valley, originally established in 1886. Here, on the grounds of this extraordinary Estate, guests enjoy library selections of our wines pulled from deep within the CADE cellars, and gain access to vintages that have not seen the light of day in some time. This experience is ideal for the connoisseur, or visitors looking to add some vintage wines to their collection. Library tasting experiences are offered on our garden terrace adjacent to our historic stone winery and within our Library, nestled deep within our wine caves. 90 MINUTES

$150 PER PERSON

MAKE A RESERVATION OR CALL 707.968.5747

C L I M AT E C H A N G E V S. W I N E M A K I N G We sat down with Winemaker Danielle Cyrot of Cade Estate and 13th Vineyard, to chat about the effects of the wildfires and climate change on the vineyards. P H O T O G R A P H Y: G I L B E R T B A G E S

Q: We’ve seen what the direct effects of wildfires have on grape growing regions such as Napa and Sonoma Valley, but what are the other areas of vulnerability that climate change poses on grape growing and wine production? DANIELLE CYROT: I think water availability and how we use water to irrigate our vineyards in the future will be impacted greatly by climate change. We are no strangers to drought in California, but with the combination of drought, and extended periods of time with temperatures over 100°F, irrigation will be key. We are seeing more extremes with climate change. We normally see temperatures above 100°F during the growing season, but now we are seeing not one or two days, but 7-10 days of extreme heat. Vines start to shut down during these extreme heat events and that impacts color, sugar, and phenolic ripeness. Q: Can climate change alter the taste and quality of wine? D.C.: Of course! Mother nature dictates everything we taste in the glass. Every year, every growing season, every aspect of winemaking is dictated by what happens from budbreak to harvest of a grape cluster. If it is cold and wet, then that will impact flavor development and increase disease pressure. If we have below average rainfall during the growing season and extended periods of high temperatures, then we see impacts on flavor development, berry size, color, and phenolic ripeness. It is part of what makes the wine industry unique and challenging. No two years are the same. And I think that will only get more extreme in the coming decades.

Q: How are you and your team of winemakers at the four different PlumpJack Collection of Wineries in Napa Valley preparing for the inevitable change in climate? D.C.: I think we need to take a hard look at the varietals we are working with and potentially replanting our existing vineyards to varieties that can deal with little to no water and extreme heat. Cabernet Sauvignon is king in our portfolio, but it may not be well-suited for all appellations in Napa Valley. We may find that Cabernet Sauvignon grown in Calistoga and Pope Valley is just too hot for example. Q: Can you explain the differences between biodynamic, organic and natural wines? What of these practices do you ascribe to? Why? D.C. These three words used in the wine industry; biodynamic, organic, and natural all have a similar concept. The grapes and resulting wines are made without using pesticides, chemicals, and other non-natural additives. There are actual guidelines and regulations in terms of certified biodynamic and certified organic grapes. There is no legal definition of natural wine. For CADE specifically, our estate vineyard follows the certified organic guidelines for growing grapes. We feel growing grapes as certified organic best suits our own philosophy around minimizing our impact on the environment. We only use things found from nature in our vineyard, such as clove oil and orange oil for weed and pest management respectively. In conjunction with our LEED Certified Gold Winery, we are doing what we can to minimize our carbon footprint on the environment. We hope to be growing grapes and making wine in Napa Valley for many decades to come! Q: What sort of methods or practices is CADE doing in reducing its environmental impact and does any of this directly correlate with the winemaking outcome? D.C.: With the acquisition of 13th Vineyard in 2016, we are slowly but surely transitioning that 82-acre estate to certified organic farming. It takes at least three years to become certified organic and we hope to have our accreditation by 2023. I am also looking into ways of reducing our water usage during the winemaking process.

We need water to make wine. So, I am looking into more efficient ways of sanitizing tanks, washing/cleaning barrels, and timing of irrigation in our vineyards. A lot of what we do in winemaking is about cleaning/sanitizing. A dirty winery can have an impact on what you taste in the glass. We don’t make vinegar, we make wine. We also don’t want the wine to taste like a band-aid or barnyard (think Brettanomyces, a yeast that causes these aromas in wine). Lastly, I think the timing of when we irrigate our vineyards will be key the coming years. We need to understand exactly what a grapevine needs, when it needs it. It is no longer acceptable to irrigate a vineyard once a week because “that is how we always do it.” If the vine doesn’t need it, then don’t waste the water. But if a vine really does need water, then let’s figure out what time of day is best, for how long, and with what frequency during the week. I believe we are getting close to having those answers. Q: Are there any new groundbreaking sustainable practices that you’re looking to accomplish at CADE? D.C.: CADE is already on a short list of LEED certified Gold Wineries in California. And we are very proud of that fact. I am focused right now on reducing our CO2 emissions even further. I think one of the easiest things we can do right now is change our fleet of vehicles and tractors to electric. The technology is coming our way quickly and I would like to be able to say that I drive an electric truck and all our tractors we use in the vineyard are electric. I think we can also increase our solar capacity. We have solar panels on our roof at CADE already. Let’s expand that capacity to charge our electric tractors and potentially run completely off the electric grid. The CO2 that we produce during fermentation is also an area I think we should be seriously dealing with. UC Davis is doing a lot of research on CO2 capture. Taking the carbon dioxide naturally produced during fermentation and turning it into calcium carbonate (Chalk). It would be something that could maybe, just maybe, start to tip the scale towards reducing our carbon footprint on the world.

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A NEW KIND OF D AT E N I G H T Choose between one of three dates featuring different hand-crafted wines paired with artisan pasta dishes and consciously sourced and traced fresh truffles. F E B TORTELLINI EN BRODO

paired with 2018 Odette Reserve Chardonnay & 2018 Adaptation Cabernet Sauvignon, Napa Valley $ 2 8 0 | I N C L U D E S S HI P P I NG W I N E M A K E R : J E F F OW E NS , ODE T T E E S TAT E

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CREAMY POMODORO & TRUFFLES paired with 2019 PlumpJack Reserve Chardonnay & 2018 PlumpJack Merlot $ 2 3 5 | I N C L U D E S S HI P P I NG WINEMAKER: AARON MILLER, PLUMPJACK ESTATE

experience GIFT A VIRTUAL

While we would love to see each of your faces at our Estate again soon, we recognize that travel is not feasible for everyone at this time, so we are bringing back our Virtual Tasting experiences! Choose between several experience packs and one of our seasoned Wine Educators will take you through the wines from one of our stunning locations and answer all of your questions! Purchase the collection of your choice and we will be in touch to schedule your experience.

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THE PLUMPJACK H I L LT O P Perched on top of our little hilltop and shaded under our large oak trees with endless Oakville vineyard views, this is our most intimate tasting experience. This seated experience treats guests to a guided tasting by one of our knowledgeable hospitality members through a flight of our flagship wines including a cellar preview of one of our coveted library wines. 90 MINUTES

$80 PER PERSON

MAKE A RESERVATION

WE LOVE A GOOD SCREW CAP Screw caps on high end wine continues to be a controversial topic. We sat down with Aaron Miller, Winemaker at PlumpJack Estate Winery, to chat about why he’s Team Screw Cap & how they benefit his wines. P H O T O G R A P H Y: G I L B E R T B A G E S

Q: What influenced the decision for PlumpJack to be the leader in screw cap enclosures for premium wine? AARON MILLER: The Origin Story: There are those very special wines out there. Those “once-in-a-lifetimeif-you’re-extremely-lucky” kind of wines. Those “I-neverthought-I would-ever” kind of wines. One of those wines is the 1947 Cheval Blanc. Gordon Getty, co-founder of PlumpJack Winery, happened to have a bottle of the 1947 Cheval blanc in his cellar. Much hype surrounds this wine. A legend amongst wines. The pinnacle! Gordon, always generous, wanted to share his treasure with friends. He brought the wine to PlumpJack Cafe to enjoy with a nice meal and long-spun yarns. After much anticipation, it was time to open the 1947 Cheval Blanc. The cork is popped, a taste is poured, and… Utter disappointment! Aromas of wet dog and cardboard. The wine was “corked.” Undrinkable.

The last thing the winemaker did when this wine was crafted was to put a cork in the bottle. This cork was flawed. It ruined the wine within hours. And decades later, upon opening the wine, this flaw was revealed. Trichloroanisole, TCA, Cork Taint. A mold on cork that strips wine of its fruit and imparts these unpleasant aromas. At the time, the Wine Spectator estimated that 6 – 8% of all wines finished with a cork were cork tainted. One bottle in every case! Gordon, a sensible businessperson, asked a great question, “Why does the wine industry accept this kind of failure?” There was no answer. Immediately, PlumpJack began to explore other wine closures – agglomerated cork, synthetic cork, screwcaps. Ultimately, PlumpJack found that screwcap is the best alternative to cork, and in many ways, superior. We began using screwcaps on the PlumpJack Reserve Cabernet Sauvignon in 2000, when we bottled the 1997 vintage.

P H O T O G R A P H Y: R A N D I S I M M O N S

Personally, I believe our wines bottled under screwcap are every bit as good, or even better, than the wines bottled under cork. In fact, when we submit samples to wine critics, we send screwcap. In the last six vintages, we have five Wine Advocate 100-point wines.” – A A R O N M I L L E R , P L U M P J A C K E S TAT E W I N E M A K E R

Q: Can you taste the difference in the wine between the cork and the screw cap after the aging process? What are the differences? A.M.: Typically, I can tell the difference between our wines aged under cork and screwcap. Though I have been fooled. Early in the wine’s life, it is more difficult to parse out the differences. After eight to ten years, the differences begin to become more apparent. The biggest difference is aromatic. The wine bottled with the screwcap is typically more youthful – fresher fruits and herbs – while the wine bottled with the cork will begin to show some dried fruits, cedar, and tobacco. The wine bottled with screwcap will get here eventually too, it just takes a little longer. When I purchase PlumpJack, CADE, and Odette wines, I buy both formats. I drink the cork earlier and age the screwcap so I can enjoy the freshness now and later.

Q: Why do the wines of the PlumpJack Collection of Wineries bottle half cork and half screwcap for their reserve wines? Why not all screw cap? A.M.: This is “Gordon’s Great Experiment” and a long-term study. Fans of PlumpJack, CADE, and Odette are a part of this experiment. You have the opportunity to taste our wines under both cork and screwcap to see if you can debunk the myth that screwcaps indicate low quality. Personally, I believe our wines bottled under screwcap are every bit as good, or even better, than the wines bottled under cork. In fact, when we submit samples to wine critics, we send screwcap. In the last six vintages, we have five Wine Advocate 100-point wines. On top of this, there is zero chance that you will age these very special wines, open them on just the right occasion, only to be disappointed with a cork tainted wine. 27

Q: What’s the environmental impact of screw caps vs. corks? A.M.: Environmental impact is an important issue for PlumpJack, CADE, and Odette. When we built CADE, we built the first Gold LEED Certified winery in the Napa Valley. This was a monumental event which had a cascading effect on the industry. The environmental impact of cork versus screwcap is less clear. On its surface, it appears that cork is a greener option. Cork comes from a renewable resource that scavenges carbon dioxide from the atmosphere. Slam dunk, right? Maybe not. There are a few factors that could even out the impact or even tilt it in the favor of screwcap.

degrees of permeability. Some allow more air to diffuse into the bottle while others allow less. Winemakers can experiment with these liners to find the liner that they believe is best for the aging of each wine. Some winemakers may prefer a more permeable liner to more closely mimic cork, while others may prefer to preserve fresher aromatics and choose a less permeable liner. We are now in the experimental phase.

Q: What’s your personal preference between the two? A.M.: I truly appreciate both closures. I do like the tradition of the cork and I understand that argument. But, as a consumer of wines, it is difficult for me to get beyond the disappointment of opening a cork tainted wine – not to mention the wasted money. As a winemaker, I find comfort knowing that our wines bottled under screw cap will reach our customers as I intended – an expression of the unique terroir of our estate influenced by my own personal style.

One is that screwcaps are manufactured locally, so shipping emissions are lower. A second is the tradition of finishing a bottle with an aluminum foil. Now you’re using a cork AND a foil which could negate the environmental benefit of using cork. Most importantly, there is the cork taint issue. If 2 – 3% of all wines finished with Q: Have other luxury wine a cork are damaged, then brands followed PlumpJack’s there is a huge volume of lead by enclosing their top wasted cork, glass, foils, and end Cabernets in screwcap? labels; there is a waste of – AARON MILLER, energy and oak barrels used P L U M P J A C K E S TAT E W I N E M A K E R A.M.: While many luxury in the production of these wineries in Australia have wines; there are unnecessary embraced screw cap emissions in the shipping of closures, not many in the these wines; there are unnecessary emissions in the US or Europe have done so. Because there is a common growing of these grapes. This could really add up to a sigmisconception that wines finished with screw caps are

“This could really add up to a significant environmental

impact due to the incidence of cork taint.”

nificant environmental impact due to the incidence of cork taint.

Q: Is there any new technology with screw cap enclosures that you’re seeing? A.M.: There are new technologies in screw cap closures. There is a model of screwcap that is made to more closely resemble a cork and foil finish. This is a technology that doesn’t intrigue me. We believe in the closure as an equal to cork, so why hide it? A more interesting technology is the array of liners now available. These liners rest in the top of the cap and are what seal the bottle. They are now made with varying 28

inferior, cheap wines, there is a great risk a winery must be willing to take to try screw caps. Most are not willing to take this risk and would rather sell wines with cork taint.

Q: What is a common misconception about Screwcap? A.M.: The common misconception is that screw caps are indicative of cheap wines and that wines can’t age under screw cap. Both are incorrect assumptions based on prior experience. It is true that at one time, only cheap wines were bottled with screw cap. And it is also true that many of us have had experience with stinky, reduced wines that were bottled under screw cap. Both are problems with the wine itself, not the closure.

First, bad wine is bad wine whether is closed with a cork, screw cap, synthetic cork, glass stopper, or a 20-carat diamond. The wine is cheap because it is made from inferior grapes using inexpensive techniques. Next, reductive aromas, such as rotten egg, cabbage, onion, garlic, or burnt matchstick, can occur in any wine that is made with limited oxygen exposure, which is what we winemakers call “reductive winemaking.” These aromas are more likely to be found in wines made in this fashion that are bottled under screw cap because there is less oxygen going through the screw cap than a cork.

Wineries that produce luxury wines generally don’t have these issues. We craft wines from some of the most coveted grapes in the world. We spare no expense in the production of our wines and we don’t use a reductive style in the production of our wines. We embrace oxygen as a tool to keep our yeast healthy under difficult fermentation conditions, to stabilize tannin and color, and to enhance the body and weight of our wines. Our wines are world-class, whether they are closed with a cork or a screw cap.

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keeps on giving G IVE TH E G I F T O F M E M B E R S HI P ! The gift that keeps on giving can be found in our Wine Club. As an exclusive society member, youâ&#x20AC;&#x2122;ll savor our limited-production wines, appreciate our open-hearted hospitality, and treasure our memory-making experiences. Choose between our PlumpJack Falstaff Society, CADE Elevation Society, or Odette Pursuit Society.

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MODERN WINEMAKING We sat down with Jeff Owens, winemaker at Odette Estate, to discuss the impact changing technology and climate change has on the winemaking process. P H O T O G R A P H Y: G I L B E R T B A G E S

Q: With the advent of electricity, stainless steel, refrigeration, sterile filtration and a host of other technologies in the 20th Century, what would you say represents todayâ&#x20AC;&#x2122;s modern winemaking movement? JEFF OWENS: The movement is towards fully automated modern facilities equipped with the latest technology. The newest crush equipment, such as optical sorters, have allowed ultimate control and play a huge role in the quality of the wine. This equipment helps aid in the elimination of MOG (material other than grapes) or other undesirable defects such as overripe, underripe or damaged fruit with the help of an image processing software. Stainless steel tanks can now be equipped with many additional options to help achieve various desired goals. Fully automated thermostats, double jacketed glycol walls, and automatic pump over devices are a few of the options that help control temperature and maximize the desired level of extraction in red varietals. Fully integrated software allows winemakers the ability to make adjustments at the tip of their fingers allowing for greater control of the final blend.

Q: When you think of modern viticulture practices, what is at the forefront of these modern practices? J.O.: Automation is gaining a lot of steam and has afforded many efficient options in managing the vineyard. Drone technology is being incorporated in monitoring disease, stress, canopy health, scheduled sprays and mapping. Soil and plant-based sensors are being used to assess a vineâ&#x20AC;&#x2122;s health and aiding in irrigation management. Mechanical harvesters are becoming more technologically advanced, now offering onboard de-stemming and sorting. 42

Q: Are there ways to prepare vineyards for climate change? J.O.: We are preparing and adapting to climate change by implementing new procedures. Changing row orientation, rootstocks, modifying irrigation, canopy management, adding shade cloth and micro-misters, all help provide protection against excessive heat and sunburn. Doing our part in reducing our carbon footprint will also help mitigate climate change.

Q: Are there any new winemaking choices that you are making that affect the structural influences of body, tannin softness, aromatic complexity and balance, longevity and stability? J.O.: In the lab, we analyze the phenolic data of every lot. This includes total phenols, tannins, anthocyanins and polymeric compounds. This data can help guide the body, texture and structure of the wine. There is a sweet spot for every vineyard that captures the true essence of that site. Having this data provides another set of tools to accompany the palate, which is always the driving force.

Q: What different, if any, winemaking practices exist that differentiates a reserve from an estate, to a secondary label, like an Adaptation? Is it all in the grapes and terroir? J.O.: Every block is treated the same when it arrives from the vineyard. We believe that the details matter and will never cut corners on any lot as we strive to craft the best possible wine from each block. All of the â&#x20AC;&#x153;toolsâ&#x20AC;? and equipment are used to capture the full potential of the respective terroirs. In the end, the inherent quality of each barrel will shine through and be hand selected for the appropriate blend.

P H O T O G R A P H Y: K E V I N P R E N T I C E

Q: What kind of practices are involved that lead to a wineâ&#x20AC;&#x2122;s longevity? J.O.: Balance is the key element to a wineâ&#x20AC;&#x2122;s enjoyment and longevity. Fruit, tannin, acid, alcohol and body are all elements that need to be harmonious as one. We strive to preserve the fruit and freshness while allowing the tannins to resolve during elevage. Early blending with minimal rackings are a big part achieving that goal.

Q: When you came on as the founding winemaker of Odette Estate, what was the vineyard landscape then and what changes did you make to get the vineyard landscape to where it is now? Are there any future updates youâ&#x20AC;&#x2122;re looking to accomplish? J.O.: One of the first priorities was to eliminate the use of pesticides and become certified organic. This was an important step as we consider ourselves stewards of the land. We are committed to organic farming and believe in the long term positive benefits for both the health of the vines and our community. We are proud to have accomplished this goal in the first three full years of farming. We moved from cane to cordon trained vines to improve consistency and promote balance in the existing blocks. New row directions, tighter vine spacing and cross arms were added to enhance protection and help aid in canopy management. Two new wells were dug and a 150k gallon underground water cistern was added to satisfy future irrigation needs. Twenty soil pits have been dug to determine the profile and water holding capacities of each block. The most suitable fit in terms of rootstocks, varietals and clones were chosen in eight different combinations to fulfill the vision of the wine. With each of the these new additions to the vineyard, we are adding complexity and layers, allowing the full expression through these plantings to be on display in the final wine.

CUSTOMIZE WINE BOTTLES WITH W I N E M A K E R S â&#x20AC;&#x2122; S I G N AT U R E S ! REQUESTS MUST BE SUBMITTED BY NOVEMBER 13.

ONLY AVAILABLE BY CONTACTING WINERYORDERS@PLUMPJACK.COM OR CALL 707.690.1213 *SOME RESTRICTIONS APPLY

*WITH MINIMUM PURCHASE

P H O T O G R A P H Y: K E V I N P R E N T I C E

THE BIGGER THE BETTER 2 0 1 8 P L U M P J A C K R E S E R V E C H A R D O N N AY | M A G N U M 2 0 1 6 A D A P TAT I O N C A B E R N E T S A U V I G N O N , N A PA V A L L E Y | M A G N U M 2 0 1 6 P L U M P J A C K E S TAT E C A B E R N E T S A U V I G N O N , O A K V I L L E | 3 L 2 0 1 6 P L U M P J A C K E S TAT E C A B E R N E T S A U V I G N O N , O A K V I L L E | 6 L 2 0 1 3 O D E T T E E S TAT E C A B E R N E T S A U V I G N O N , S TA G S L E A P D I S T R I C T | M A G N U M 2 0 1 4 O D E T T E E S TAT E C A B E R N E T S A U V I G N O N , S TA G S L E A P D I S T R I C T | M A G N U M 2 0 1 5 O D E T T E E S TAT E C A B E R N E T S A U V I G N O N , S TA G S L E A P D I S T R I C T | M A G N U M 2 0 1 4 C A D E R E S E R V E C A B E R N E T S A U V I G N O N , H O W E L L M O U N TA I N | M A G N U M

SHOP ALL LARGE FORMAT WINES

PA P PA R D E L L E WITH SHORT RIB BOLOGNESE

TO MAKE THE PASTA

3 - 20 oz cans of San Marzano tomatoes

In your bowl make a well and add 4 eggs, turn the mixer on medium with a dough hook attachment. Add salt and once dough is slightly mixed together add olive oil slowly, and continue mixing and add extra egg yolk. Once the dough is fully incorporated, remove from bowl and place on floured surface. Slowly fold and kneed the dough folding it over and pushing it down. This will take about 5-8 minutes until dough is smooth and does not tear when folded. Let the dough rest for 30 minutes under a damp cloth (keeping the dough from drying out is essential).

2 tbsp salt (more to taste) 2 tbsp pepper (more to taste) 6 cloves garlic, minced 1 bunch of celery, chopped 1 white onion, diced 4 large carrots, diced 8 leaves of fresh basil, chopped 3-4 lbs beef short rib 3 oz canola oil 4 oz red wine Sugar (optional)

FOR THE PASTA 2 cups .00 pasta flour ¾ cup fine semolina flour 4 eggs 1 egg yolk Pinch of salt ½ oz olive oil

TO DRINK 2017 Adaptation Cabernet Sauvignon, Napa Valley

Cut 2 inch pieces and flatten with rolling pin. Once flat enough, send through pasta sheeter until desired thickness (I used #4). From this point you can cut which ever noodle you like. I used a dough bicycle to cut wide pappardelle. Let noodles dry for at least 20 minutes after cutting. Add to salted boiling water and cook for about 4 minutes. Note: The water should be as salty as the sea TO MAKE THE SAUCE 1. Add oil to the pot over medium heat, and let it heat up before adding the short ribs, fat side down. And increase the heat. Brown all sides of the short ribs and remove from the pot. 2. Add carrots, celery, onion, and garlic to pot and sauté until tender, add red wine and simmer. 3. Add tomatoes, tomato paste, water, and salt and pepper and simmer on low for 20 minutes. 4. With a hand blender, blend the tomatoes together with the onions carrots and celery, and add meat back to the sauce. Simmer, covered, for 30-45 minutes, stirring occasionally to make sure the sauce does not burn. 5. Pull out ribs and shred meat, adding it back to the sauce and continue to simmer for another 15 minutes. 6. Salt and pepper to taste. Note: If the sauce tastes a little acidic (slight burn to the back of your throat) add a teaspoon of sugar to combat the acidity. TO SERVE Finish the plate off with shaved parmigiana Reggiano cheese and some chopped fresh basil to serve

y bell

FOR THE SAUCE

6 oz water

RECIPE: THE SARACINO FAMILY

1 - 6 oz can of tomato paste

ge t i

a family favorite The holiday season is all about good food, great wine, friends and family. This is one of our Personal Wine Concierge, Anthonyâ&#x20AC;&#x2122;s, favorite family recipe that goes back for generations in his familyâ&#x20AC;&#x2122;s Italian heritage.

Share your favorite family recipe & wine pairing with us on Instagram using the hashtag #PLUMPJACKLIFE

A L O C A L’ S DESIRE TO HELP Longtime resident of Northern California’s wine country, local business owner and volunteer firefighter, Jacquelyn Almond details what it’s like on the front lines of the wildfires affecting our beloved California. P H O T O S C O U R T E S Y O F J A C Q U E LY N A L M O N D

Q: What was the decision-making process for you to become a volunteer firefighter with Mountain Volunteer Fire Department? JACQUELYN ALMOND: My grandfather was a Battalion Chief for the DC City Fire Department so it was always a part of our family growing up. When the Tubbs fire hit 50

in 2017 I felt compelled to be out there and help where I could. I had a couple friends who were volunteers at Mountain Fire so I spoke with them but I already knew I was going to find a way to become a firefighter. They were very encouraging and I came to the station a week later and began my journey to joining the fire service.

Q: What is the criteria to join? J.A.: You must first complete two volunteer fire academies. Once completed you participate in a variety of ride alongs to get real world experience and then you can begin responding to calls. The process can take up to a year or more to complete. Q: Being a long-time resident of the wine country when did you start to see the shift of wildfires getting increasingly more dangerous in the area? J.A.: The Tubbs fire was a wake up call for all of us. Since then, fire behavior seems to become more and more erratic. Fire season is starting earlier. As a department I believe we are working to be more prepared as fire season approaches with innovative weather technology, increased

upstaffing for red flag warnings and evacuation-threatened areas early. Q: Having personally witnessed the devastation, what do you think needs to be done to mitigate future fires at this level of destruction? J.A.: On a personal level, we all need to focus on what we can do for our home. Make sure you have defensible space reaching up to 100ft, clean your gutters regularly, trim back trees that are close to the home and donâ&#x20AC;&#x2122;t store firewood next to the house. If you have time before evacuating make sure to move any furniture or other items off the deck and porch and that all garden hoses are hooked up and functional.

Q: Besides volunteering your time as a firefighter, what do you do for work and for fun in wine country? J.A.: My husband Donavan and I own a successful wellness business in Napa Valley. We have a gym and yoga studio located in the heart of downtown Calistoga. We also partner with several resorts to provide fitness classes and private training for visitors to the valley. We are lucky to be partnered with a few recreation departments in Napa Valley to provide residents with free wellness classes in their hometown. For fun we enjoy taking guests out to experience the delicious wines and food from the region. Living in Napa Valley we are never short on guests wanting to visit. We also enjoying taking the kids to ride on the Vine Trail. Q: As a local, what are some sites, restaurants and things to do in the Napa Valley that you would suggest for people visiting? J.A.: When visiting I always recommend taking 2 days for wine tastings. An up valley and an down valley day. It’s almost impossible to hit both in one day. Of course, I always recommend the PlumpJack wineries in Napa. I love that each has its own unique feel and experience. I am particularly fond of Odette. I enjoy its cool modern vibe but also feels tucked away in the mountains. There are so many amazing restaurants that you can’t really go wrong. RH Yountville is a very cool experience in and of itself and the food does not disappoint. I also love R+D Kitchen for its casual atmosphere and amazing food. Up valley at Sam’s Social Club they have a burger you will not regret. In terms of places to go, I recommend hiking one of the lovely trails in Napa Valley from Oat Mill in Calistoga, Bothe in St. Helena or Skyline in Napa. The views will be well worth the hike. 52

SUPPORT WILDFIRE RELIEF UPVALLEY CENTER Supports Families in the Affected Areas Learn More | Support MOUNTAIN STATION FOUNDATION Supports the Volunteer Firefighters Learn More | Support ANGWIN FIRE DEPARTMENT Supports the Volunteer Firefighters Learn More | Support

C O R P O R AT E , G R O U P, AND PERSONAL GIFTING SOLUTIONS These gift sets are designed to fit a variety of wine palates and gifting budgets. Choose between three of the following gorgeous leatherette sets or call one of our team members to substitute a wine! GIFT SETS INCLUDE ONE OF EACH OF THE FOLLOWING:

Leatherette Box, Corkscrew, Wine Stopper Wine Pourer, Foil Cutter

2 0 1 7 A D A P TAT I O N C A B E R N E T S A U V I G N O N W I T H A B L A C K L E AT H E R E T T E B O X | $ 9 9 2 0 1 8 P L U M P J A C K M E R L O T W I T H A B R O W N L E AT H E R E T T E B O X | $ 1 2 5 2 0 1 7 C A D E E S TAT E C A B E R N E T S A U V I G N O N W I T H A B L A C K L E AT H E R E T T E B O X | $ 1 6 5 SHOP NOW

COMPLETE PRICING LIST GIFT SETS

LEATHERETTE GIFT BOXES

Cabernet Loverâ&#x20AC;&#x2122;s Gift Set | $440

2017 Adaptation Cabernet Sauvignon with a Black Leatherette Box | $99

CADE Gift Set | $280

2018 PlumpJack Merlot with a Brown Leatherette Box | $125

CADE Cabernet Gift Set | $215

2017 CADE Estate Cabernet Sauvignon with a Black Leatherette Box | $165

CADE Library Reserve Gift Set | $895 CADE Reserve Gift Set | $535

LIBRARY WINES & LARGE FORMATS

PlumpJack Gift Set | $204

2012 PlumpJack Reserve Cabernet Sauvignon | Magnum | $1,760

PlumpJack 2pk Gift Set | $220

2014 PlumpJack Reserve Cabernet Sauvignon | Magnum | $1,400

The Napa Valley Gift Set | $195

2015 PlumpJack Reserve Cabernet Sauvignon | 2pk | $1,200

The Odette Gift Set | $310

2015 PlumpJack Reserve Cabernet Sauvignon | Magnum | $1,200

Reserve 6pk Gift Set | $1,720

2018 PlumpJack Chardonnay | Magnum | $120

*Shipping included on all Gift Sets

2016 PlumpJack Estate Cabernet Sauvignon | 3L | $924 2016 PlumpJack Estate Cabernet Sauvignon | 6L | $1,848

EXPERIENCES 13th Vineyard Library Tasting | $150/person

2014 CADE Reserve Cabernet Sauvignon | 750ml | $335

PlumpJack Hilltop Tasting | $80/person

2014 CADE Reserve Cabernet Sauvignon | Magnum | $736 2015 CADE Estate Cabernet Sauvignon | Magnum | $293

MERCHANDISE

2015 CADE Reserve Cabernet Sauvignon | 750ml | $291

Marble Trivet | $28.00

2015 CADE Reserve Cabernet Sauvignon | Magnum | $640

Marble Coaster | $12.00 Wine Key Gift Set | $38.00

2013 Odette Estate Cabernet Sauvignon | Magnum | $502

PJ Foundation Hat | $25.00

2014 Odette Estate Cabernet Sauvignon | Magnum | $469

Bella Barrel Board | $108.00

2015 Odette Estate Cabernet Sauvignon | Magnum | $426

*Available in PlumpJack, CADE and Odette Branding

2015 Odette Reserve Cabernet Sauvignon | Magnum | $1,320 2015 Odette Reserve Cabernet Sauvignon | 6pk | $3,600

2016 Adaptation Cabernet Sauvignon | Magnum | $150

THANK YOU TO OUR CONTRIBUTORS P H O T O G R A P H Y: Randi Simmons | Kevin Prentice | Steve Kepple | Gilbert Bages C O N T E N T:

Jacquelyn Almond | Danielle Cyrot | Aaron Miller | Jeff Owens | John Conover

707.690.1213

| WINERYORDERS@PLUMPJACK.COM

P L U M P J A C K H O L I D AY S . C O M

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