PlumpJack Collection Member Newsletter – Fall 2023

Dear PlumpJack, CADE, & Odette Members,

As the leaves turn and autumn’s chill graces our vineyards, we find ourselves in the midst of an extraordinary harvest season. Our Winemakers and their teams are hard at work crafting what’s shaping up to be a promising 2023 vintage!

We are thrilled to announce our 2023 Harvest Party on November 4th that celebrates not just our new releases but also the wonderful community that appreciates them. Join the celebration by reserving your tickets online: Harvest Party 2023 Member Tickets

Your feedback helps us grow and offer you an even richer experience. Whether it’s about our wines, events, or your overall experience as a member, we invite you to share your feedback with us:

Member Testimonial Form

Explore this newsletter to learn more about the wine(s) featured in your September shipment and discover ones that you may have missed.

Thank you for your continued support and enthusiasm for our wines!

Warm regards,

PlumpJack Collection Membership Team

Becky Stallings Membership Manager

Cameron Henderson Membership Specialist

CADE RESERVE

Cabernet Sauvignon

HOWELL MOUNTAIN | 2019

VINEYARDS

CADE Estate Winery is situated on a 54-acre property in the heart of Howell Mountain with 21 planted acres of Cabernet Sauvignon, Malbec, and Petit Verdot sitting at elevations ranging from 1,500 to 1,850 feet. The 2019 vintage also features fruit from our adjacent 82-acre property, 13th Vineyard. Fruit was harvested from October 10-29.

FERMENTATION & ÉLEVAGE

The fruit was hand-picked, destemmed/whole berry, hand sorted, and pumped into small stainless steel fermentation tanks. The must was kept at 50ºF for a two-day cold soak. Fermentation was hot and fast with temperatures reaching a maximum of 92°F and the juice macerating on the skins/seeds for 6-7 days. The wine was aged for 20 months in 100% new French oak barrels. Only free run wine was used in the blend, no press fractions were selected. Racking occurred immediately after the completion of malolactic fermentation, then on a quarterly basis until bottling.

COOPERAGE

Darnajou, Sylvain, Mercier, Quintessence, Allary, Nadalie, and Tonnellerie O.

WINEMAKER IMPRESSIONS

This wine is a selection of the best from the vintage—the best blocks, the best barrels, and overall, a wine that reflects the best of Howell Mountain. It’s full-bodied, rich, dense with aromas of blueberry, blackberry, black cherry, crème de cassis, mocha, coffee, and brown spices. On the palate are flavors of black currant, cranberry, raspberry, blueberry pie, cola,and caramel. The finish boasts intensity, structure, and weight with a thick velvety texture and a plethora of blue and black fruits laced with dark chocolate.

SCORE 98 points | Jeb Dunnuck

BOTTLE $250

PRODUCTION 50 barrels

VARIETALS 96% Cabernet Sauvignon

4% Malbec

WAGYU MEATBALLS WITH GOUDA BECHAMEL

pair with 2019 CADE Reserve Cabernet Sauvignon, Howell Mountain

Meatballs

1 lb ground wagyu beef

¾ cup breadcrumbs

1 egg

½ diced onion (caramelized)

3 garlic cloves (minced)

2 tsp salt

1 tsp black pepper

1 tsp onion powder

2 tbsp grapeseed oil

Meatballs

Chimichurri

½ cup fresh parsley

2 tsp dried oregano

2 tbsp red wine vinegar

½ cup olive oil

1 clove of garlic (thinly sliced)

salt to taste

Gouda Bechamel

2 tsp unsalted butter

2 tbsp flour

1 cup warm milk

¼ cup smoked gouda (shredded)

salt to taste

1. Preheat the oven to 350°F.

2. In a mixing bowl, combine all meatball ingredients. Use clean hands to ensure that the ingredients are evenly dispersed.

3. Shape the meat mixture into balls, each roughly 1 ¼ inches in diameter. You should get approximately 14-16 meatballs.

4. In an oven-safe pan, heat grapeseed oil over medium heat. Brown each side of the meatballs for about 3 minutes. If you don’t have an oven-safe pan, brown the meatballs and then transfer them to a baking sheet before placing them in the oven.

5. Transfer the pan to the preheated oven and bake for 20 minutes.

6. While the meatballs are baking, prepare the chimichurri and Gouda bechamel sauces.

Chimichurri

7. Finely chop the parsley and mix it with the other chimichurri ingredients. Let the mixture sit for 10 minutes before serving.

8. To serve, spoon chimichurri onto the plate and place meatballs on top.

Gouda Bechamel

9. In a pan over medium-low heat, melt the unsalted butter.

10. Gradually add the flour while whisking continuously to form a roux. Cook for about 3 minutes, making sure not to brown the mixture.

11. Slowly add warm milk and Gouda. Stir until completely melted.

12. Serve the Gouda Bechamel sauce atop the meatballs.

Cabernet Sauvignon

OAKVILLE | 2019

VINEYARDS

Near record rainfall. Late budbreak. Late bloom. Late veraison. Late ripening. For the second vintage in a row, the key was patience. The vines emerged from dormancy and reached every milestone later than usual. As in 2018, it seemed the grapes would never ripen. So, we waited. Then, in early October, everything began to change. The grapes’ flavors grew deeper and richer, the skins grew thinner, and the color was more easily extracted from the skins. Our patience paid off, and the resulting wines are just stunning.

FERMENTATION & AGING

The 2019 PlumpJack Reserve Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 7% Petit Verdot, and 3% Malbec, sourced primarily from the gravelly I & K blocks on the east side of our Estate in Oakville. These blocks were subdivided and picked into smaller lots to ensure the grapes were at peak of maturity. The grapes were cold-soaked, fermented at a maximum temperature of 94°F, then pressed once the wines obtained the desired flavor, concentration, and tannin. The wines were then racked to 100% new French oak Sylvain, Darnajou, and Taransaud barrels for malolactic fermentation, then aged for 22 months before bottling.

WINEMAKER IMPRESSIONS

The cooler growing season meant our grapes retained fresh fruit character, tannin, and color, resulting in a wine with great depth, energy, and freshness. The nose bursts with fresh fruit, herb, boysenberry, plum, blackberry, and rhubarb, and fresh mint, sage, and tobacco leaf, followed by nutmeg and cinnamon—adding warmth and depth. Finally, a note of espresso brings more depth and intrigue. The palate is loaded with similar flavors—plum, boysenberry, black cherry, spice, cocoa, and vanilla. This mouth-filling wine expands across the palate with velvety tannin from start to finish. The beautiful acidity and silky, yet firm, tannin bring energy, life, and great length to a fantastic rep resentation of our Estate.

SCORE 98+ points | Wine Advocate

BOTTLE $340

PRODUCTION 450 cases

VARIETALS 90% Cabernet Sauvignon

7% Petit Verdot

3% Malbec

ODETTE RESERVE

Cabernet Sauvignon

STAGS LEAP DISTRICT | 2019

VINEYARDS

Nestled amidst the striking palisades of the Stags Leap District is our 45-acre Estate Vineyard. At the heart of our philosophy lies a passion for crafting full-bodied Cabernet Sauvignons that are distinguished by a masterful blend of power and finesse. These wines are a profound expression of our Estate Vineyard’s unique terroir, capturing the essence and spirit of a place destined to shape the future of winemaking in the region.

FERMENTATION & AGING

Each micro-block was handpicked, destemmed, and optically sorted. Fermentation took place in small 1-3 ton fully jacketed stainless-steel fermenters after a 72-hour cold soak at 55°F. Maceration lasted 8-14 days at a maximum temperature of 92°F. Malolactic fermentation took place in barrel and finished up in late winter. In crafting this blend, each barrel was tasted and individually chosen, with assembly completed in early 2020. The wine aged 22 months in 90% new French Oak with minimal racking.

WINEMAKER IMPRESSIONS

The 2019 Odette Reserve Cabernet Sauvignon is a captivating symphony, leading with enchanting notes of wild blueberries, boysenberries, and black currants, harmonized with intricate hints of graphite, crushed rocks, star anise, and the gentle bloom of spring violets. A graceful and spirited testament to the Stags Leap District, this wine showcases an extraordinary sense of purity and elegance. Its seamless fine-grained tannins and remarkable freshness build an opulent yet poised experience. This timeless expression can be savored and celebrated over the next 25+ years.

SCORE 98 points | Jeb Dunnuck

BOTTLE $340

PRODUCTION 18 barrels

VARIETALS 100% Cabernet Sauvignon

ODETTE RESERVE

Chardonnay

NAPA VALLEY | 2021

VINTAGE

The 2021 growing season is characterized by less than hoped for precipitation, low yields, and exceptional quality. Continued drought conditions restricted vigor and encouraged natural balance in the vineyard. A warm summer gave way to beautiful fall conditions that allowed our grapes to be picked at optimal ripeness and concentration.

VINEYARDS

This wine is crafted from the famed Hudson Ranch off Henry Road in the Carneros AVA of Napa Valley. 2021 is the final year working with both Block 5BS and 6S. These adjacent blocks bring a combination of different attributes that harmonize beautifully in the final blend. Both parcels are planted to one of California’s most famous homegrown clones, “Old Wente”, known for its characteristic “chicks and hens” grape clusters.

WINEMAKER IMPRESSIONS

The 2021 Odette Reserve Chardonnay was 100% barrel fermented with indigenous yeast in 70% new French Oak and sur lie aged for 16 months. The long, drawn-out fermentation preserves aromatic nuance that complements the concentrated and complex palate. Top notes of lemon custard, acacia blossom, fresh pineapple, clove, and juicy stone fruit laced with wet stone. The palate blends rich texture buoyed by a core of vibrant acidity emblematic of the “Old Wente” clone. The finish is long and layered, showcasing flavors of toasted hazelnut and puff pastry.

BOTTLE $78

VARIETALS 100% Chardonnay

CAMERON’S COQ AU VIN

pair with 2021 Odette Reserve Chardonnay, Napa Valley

Pancetta or bacon

4 chicken thighs or 8 drumsticks

1 large onion, diced

10 baby bella mushrooms, halved

4 stalks celery, sliced

3-4 carrots, sliced

1. Set the oven to 350°F.

¼ cup all-purpose flour

4 cloves garlic, chopped

1 bottle of white wine (Chardonnay recommended)

4 tbsp Dijon mustard

5 sprigs of thyme

2. In a Dutch oven or braiser, cook the pancetta or bacon over medium-low heat until crispy. Remove the crispy bits and set aside, keeping the rendered fat in the pot.

3. Increase the heat to medium. Sear each side of the chicken until golden brown. Set the chicken aside with the pancetta/bacon.

4. Add diced onion to the pot and lightly season with salt. Cook until the onion is caramelized.

5. Add halved mushrooms to the onion, lightly salt, and cook until they reduce to about half their original size, approximately 4 minutes.

6. Add chopped carrots and celery. Cook until fragrant, about 5 minutes.

7. Stir in the flour and cook for an additional 5 minutes.

8. Add chopped garlic. Cook for 2-3 minutes until fragrant.

9. Pour in the bottle of white wine and scrape the bottom of the pot to release any fond.

10. Increase the heat and allow the liquid to reduce to about ¾ of its original volume.

11. Stir in the Dijon mustard.

12. Add pancetta/bacon and chicken back into the pot. The liquid should just barely cover the chicken. If there’s too little liquid, use stock to top it off; if there’s too much, allow it to reduce further.

13. Once the liquid is at the desired level, add the sprigs of thyme.

14. Cover the Dutch oven with its lid and place the pot in the oven. Cook for 2-2½ hours.

15. Remove from the oven and let sit for 30 minutes before serving.

16. Garnish with thyme, parsley, or whole-grain mustard to taste.

Sauvignon Blanc

NAPA VALLEY | 2022

VINEYARDS

In 2022, 33% of the fruit came from our newly acquired Oso Vineyard in Pope Valley, 15% from PlumpJack Estate in Oakville, 8% from 13th Vineyard on Howell Mountain. We also worked with three other properties: Stanley Vineyard in Oak Knoll (18%), Berggruen in St. Helena (14%), and Juliana Vineyard in Pope Valley (12%). The grapes were harvested from August 17th through September 3rd, 2022.

FERMENTATION & AGING

Fermentation was carried out in a combination of stainless-steel tanks and drums (87%) and French oak barrels (6% new). Eleven different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 20 days at an average temperature of 56°F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without stirring the lees.

WINEMAKER IMPRESSIONS

Our 2022 Sauvignon Blanc has aromas of green apple, green melon, guava, floral, honeydew melon, lemon, pineapple, ripe pear, and yuzu. The wine is bright, fresh, and has a great vibrant acidity on the finish. The grapes from Oso Vineyard bring out lemon, apple, and pear flavors, which we feel are great additions. The Sémillon adds notes of kiwi with slight minerality, and a touch of Viognier offers textural viscosity on the palate and floral notes on the nose.

BOTTLE $38

VARIETALS

91% Sauvignon Blanc

6% Sauvignon Blanc

Musqué

2% Sémillon

1% Viognier

PLUMPJACK Merlot

NAPA VALLEY | 2021

VINEYARDS

Our Merlot is grown in two regions within Napa Valley: Oak Knoll and Carneros. Our Oak Knoll, nestled up to the Mayacamas Mountain Range on the west side of the valley, has a mild climate and alluvial soils that lend great balance and structure to the wine. Mild temperatures allow the grapes to develop bright aromatics and flavors, along with a beautiful natural acidity and elegance. The alluvial soils bring darker fruits to the nose and palate, giving structure and concentration to the wine. Carneros has a cooler climate, bringing an earthy, wet stone element to the nose along with beautiful fruit. The cooler temperatures help to preserve the color in grape skins that lends to the beauty of the wine swirling in your glass and adding depth and weight to the palate to perfectly balance the tannin.

FERMENTATION & AGING

The grapes were cold-soaked for 3-5 days before the onset of fermentation, which reached a maximum of 92°F, then pressed off the skins after 8-9 days before moving into oak barrels and undergoing malolactic fermentation. The oak barrels were 66% new and 34% once-filled. The Merlot barrels were 90% French Oak Bordeaux and 10% American Oak. The coopers used were Sylvain, Taransaud, Nadalie, and Demptos. The touch of Malbec adds depth and weight to the palate. The Merlot aged for 18 months before bottling.

WINEMAKER IMPRESSIONS

The 2021 PlumpJack Merlot is complex and layered. The nose leads with cherry, raspberry, and boysenberry, followed by sweet earth and dried herbs. The oak barrels bring depth to the nose by infusing notes of cinnamon, nutmeg, pie crust, vanilla, caramel, and hickory. These flavors carry through to the palate, which has a silky texture, firm yet plush tannin, and lively acidity. This wine has great length and finishes with an impression of espresso and baker’s chocolate.

BOTTLE $74

VARIETALS 98% Merlot

2% Malbec

PORK STUFFED CORNISH HEN

pair with 2021 PlumpJack Merlot, Napa Valley

2 cups pitted prunes, halved

1 cup brandy (or other dark liquor)

1 stick of unsalted butter

6-10 cloves of garlic, minced

2 yellow onions, diced

4 stalks of celery, chopped

2 tbsp grapeseed or avocado oil

½ pound ground pork

2 tsp fresh thyme, chopped

1 tsp ground nutmeg

Salt and pepper to taste

4 one-pound Cornish hens

1. Soak prunes in brandy or your choice of dark liquor for one hour until softened.

2. Melt half the butter in a sauté pan over medium heat. Sauté the onions for about 10 minutes or until translucent. Add minced garlic and chopped celery, cooking until the garlic releases its aroma, which usually takes 1-3 minutes. Remove the mixture from the pan and set aside.

3. In the same pan, heat the grapeseed or avocado oil over medium heat. Cook the ground pork until no longer pink. Return the onion and celery mixture to the pan, adding the prunes and their soaking liquor, thyme, and nutmeg. Season to taste with salt and pepper.

4. Preheat the oven to 500°F.

5. In a separate saucepan, melt the remaining half stick of butter. Infuse the butter with additional salt, pepper, garlic, thyme, and nutmeg. Set aside for basting.

6. Generously stuff the Cornish hens (or small chicken) with the prepared pork mixture. Sew or skewer the bird closed. Lightly salt and pepper the exterior and place in a roasting pan.

7. Roast for 15 minutes, then reduce the oven temperature to 400°F. Continue cooking until the juices run clear—a meat thermometer should read 165°F. Baste occasionally with the seasoned butter.

8. Once cooking is complete, remove from the oven and allow to cool for 15-20 minutes. To serve, remove thread or skewers and cut in half lengthwise to reveal the decadent stuffing.

PLUMPJACK Syrah

NAPA VALLEY | 2021

VINEYARDS

Our Syrah grapes are grown in Los Carneros, the southernmost AVA of Napa Valley, just north of the San Pablo Bay at the northern lobe of the San Francisco Bay. These vineyards offer dramatically cooler weather than the more northern regions of Napa Valley due to the cooling effect of the San Pablo Bay, making for exceptional growing conditions for varietals such as Syrah, Merlot, and Chardonnay. The fruit from the mountainous region of Atlas Peak is at higher elevations, which also has cooler daytime temperatures than much of the valley floor. This vineyard site is on a slope with very rocky and shallow soils, which adds stress to the vines and gives us a darker fruit profile, great concentration, and firm tannin.

FERMENTATION & AGING

Of the Syrah grapes, 46% were destemmed and fermented in stainless steel tanks and 25% in concrete tanks. These grapes were cold soaked for 4 days, fermented at a maximum temperature of 92°F, then pressed off skins after 7 days. The remaining 29% were whole-cluster fermented in open-top tanks and barrels, fermented at a maximum temperature of 87°F, then pressed off skins after 8 days. The wine was then transferred to French Oak Burgundy barrels and underwent malolactic fermentation. The wine was kept on heavy lees for several months and stirred once a month. The coopers used include Francois Freres, Meyrieux, and Sirugue—68% were new barrels. The wine aged in these barrels for 18 months before bottling.

WINEMAKER IMPRESSIONS

The 2021 PlumpJack Syrah is not a shy wine. The nose boasts aromatics of raspberry, cherry, blueberry, boysenberry, and plum. Intermingling with the fruit are the classic cool-climate Syrah notes—white pepper, dried herb, and smoked meats. Layered within these flavors is a unique green peppercorn element, deriving from whole-cluster fermented Syrah. The palate is packed with similar flavors and deliv ers a silky texture with great weight and concentration, firm tannin, and an enduring finish. This wine is simply delicious.

BOTTLE $84

VARIETALS 100% Syrah

Cabernet Sauvignon

HOWELL MOUNTAIN | 2019

VINEYARDS

The CADE Howell Mountain Cabernet Sauvignon is sourced from four vineyards on Howell Mountain, including our Estate Vineyards—CADE and 13th Vineyard—Ink Grade Vineyard, and Cold Springs Vineyard. The cooler 2019 vintage started on September 26th, with fruit from the Ink Grade Vineyard and finished on November 2nd with fruit from 13th Vineyard.

FERMENTATION & ÉLEVAGE

Majority of the fermentations went through a very short maceration time between 5–7 days and hot fermentation temperatures, peaking at 92°F. The must was pressed off at between 20°-12º Brix and fermentation was allowed to finish in tank or barrel. The resulting wines have amazing color and big intensity. The wine received 19 months barrel aging in 100% French oak (80% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete.

COOPERAGE

We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Allary, Ana Selection, Atelier, Bel Air, Cavin, Darnajou, D’Aquitaine, Doreau, Ermitage, Mercier, Mercurey, Nadalie, Tonnellerie O, Orion, Quintessence, Saint Julien, Seguin Moreau, Sylvain, Treuil, and Vernou.

WINEMAKER IMPRESSIONS

On the nose are aromas of cola, blueberry, red cherry, coco nibs, baking spices, and dried cranberries. The wine has flavors of boysenberry, black cherry, elderberry, dark chocolate, clove, and licorice. The wine finishes with some bramble, amaretto, and dried blue/black fruits. The wine has classic Howell Mountain structure and tannin, big and bold but balanced in approach. The cooler 2019 vintage produced wines with higher perceived acidity and lots of red fruit flavors and aromas.

BOTTLE $128

VARIETALS

87% Cabernet Sauvignon

5% Merlot

5% Petit Verdot

3% Malbec

upcoming events

Oct 30

November Club Shipment Announcement Update your shipping information to ensure seamless delivery.

Nov 4 Harvest Party 2023 @ 13th Vineyard

Nov 24 Black Friday

Exclusive Offerings

Nov 27 Cyber Monday Exclusive Offerings

Dec 1 December Magnum Offering Announcment

2024 calendar coming soon

As we look forward to 2024, we’re interested hearing where you’d like to see us next year for our On The Road member events. Please take a moment to fill out this form: On The Road 2024 plumpjackcollection.com