inglenook
i ngl e no ok heritage
soc ie t y
n e w s
1
m a rc h
2013
Greetings
Getting Reacquainted with Corks
From Membership Opportunity to Improve Delivery Standards
At Inglenook and throughout the Napa Valley, the weather is warming, as winter draws to a close and spring begins to bud. In this newsletter, Philippe Bascaules, General Manager and Winemaker, shares a little about our recent
As some of our members are highly aware, wine can be easily
winemaking improvements, while Enrique Herrero,
damaged by transport and storage conditions. Information
Vineyard Manager, provides an update on what is
about the journey of your wine can be highly valuable to raising
currently going on out in the vineyard. We’ll also examine
the standards of delivery. Due to the inconsistency of shipping
corks, which are an essential part of bottling. And
environments we have decided to include eProvenance Sensors in a
learn more about our newest release of Blancaneaux,
select number of May club shipments.
Inglenook’s white Rhone-blend, featured in this shipment.
In anticipation of the aromas and complex character of their longawaited favorite aged bottles, the wine lover is often too hasty in opening and pouring their wine, neglecting to take a moment to acknowledge the important and often romantic aspect that a cork lends to the overall poetry of the wine experience. Essential to the proper aging of wine, the cork is often considered an obstacle rather than a key component. Thus, it is with pleasure we reintroduce you to the cork. Cork comes from the cork tree or Cork Oak, Quercus suber, a young species of oak with a bark that is thick and resistant; it can be stripped from the trunk and large branches without hurting the tree.
We have already hosted three member events in 2013
Cork oaks are harvested every nine years, usually during the summer
with more to come each month. We would like to thank
months. Older cork trees yield more cork and with an average life-
those who joined us to celebrate the release of 2011
span of approximately 170 years, cork trees can average a supply of
Blancaneaux on March 9th. Make sure to check the 2013
approximately 5,000 corks.
Event Calendar for all of our member events hosted at the
The eProvenance Sensor is packaged with the wine shipment and
In harvesting, planks of cork bark are stripped and laid on concrete
periodically measures the temperature of the case of wine. It then
to lower the risk of contamination. They are then brought to the
Cheers,
stores the information in a memory chip for future review and
production facility where the planks are boiled for softening and
Samantha Lloyd
interpretation. This provides us with an accurate report on the
cleaning. Boiled cork planks are easily flattened and are cut and
Director, Consumer Direct Sales and Marketing
conditions in which your wine is transported and stored once it
punched into for natural corks. The remains are glued together to
leaves our facilities.
make agglomerate cork, while planks that are too thin are used for
estate and nationwide.
We are looking for volunteers from various parts of the country
Since joining the legendary Inglenook estate, we have continued to refine the sophisticated methods we employ to craft the highest quality and most distinctive wine possible. During the last harvest, we began picking fruit in smaller eight gallon crates and in smaller lots. We purchased new sorting equipment and new destemmers
Inglenook prides itself in using the thickest, highest quality natural cork. The cork bark’s micro-structure is unique in that it consists of very small, closely-packed, usually 14-sided cells which make it light, elastic, inert and impermeable to gases and most liquids. This is perfect for the aging of wine. Stay tuned for more in our May Newsletter.
technical cork.
to receive these sensors in their May club shipment. Volunteers
The majority of the cork industry exists in Portugal, which has
would retrieve the sensor from their shipment once it is delivered,
30 percent of the world’s cork trees and produces more than half
and return it to us in the pre-paid envelope. It’s that simple. If you
of the world’s total output of cork. Other key areas include Spain,
are interested in helping us improve the quality of our shipping
Morocco, Algeria and Tunisia. As with wine, each cork region
standards, please call the Heritage Society at 877.697.8242.
produces cork with different characteristics.
For further reading, we recommend the following books:
• The Oxford Companion to Wine Edited by Jancis Robinson • To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle By George M. Taber
for the reds to preserve whole berry clusters, until we put our red grapes in tank and press our whites. We also discard the last pressing of our whites to avoid the
Vineyard Update
bitterness which can result from extended contact with the skins. We are committed to creating world-class collectible wines and have decided to be even more selective, further limiting our production to maintain these standards. We deliberated greatly over costs this last vintage and concluded it was necessary to increase the price of our beloved flagship wine. We appreciate
We welcomed in the New Year
of average temperatures in
with that, high hopes for the
with crisp, winter mornings and
Napa Valley.
2012 vintage.
The goal of harvest is to bring the
As we moved into late January
fruit to peak ripeness, which was
and early February, the vineyards
made easier in 2012 by the delay
were busy once again. Our
in fall rains. Enrique stated that
crews “pre-pruned” the vines
“harvest is reactionary, you react
to help protect against Eutypa,
Enrique reflected on the 2012
to what is going on”, meaning
a pathogen that lives on wood
harvest as “surprisingly average,”
that if the rains are coming in,
and can be devastating to vines.
in terms of the weather and
you adjust to an earlier harvest.
Pruning is a vital part of our
temperatures, “about as close
When you have the ability to
yearly cycle, typically occurring
to the middle” as it could be.
wait on the fruit without the
twice. The final pruning will
Some would say it was ideal, as
added pressure of bad weather,
begin as this newsletter reaches
we didn’t have huge temperature
you do so. The temperatures led
our Heritage Society Members,
swings as in recent years. 2012
to an abundance of good quality
shortly before the anticipated
would be a good representation
fruit throughout the valley, and
bud break.
took a few moments to sit down
your understanding and are sensitive to how this affects
with our Vineyard Manager,
you. Along with this improvement, we are now crafting
Enrique Herrero, for an update
CASK Cabernet in a similar style to Rubicon to give you
on harvest as well as the current
additional buying options. We believe our commitment to
activity in the vineyards.
creating rare and memorable estate wines shines through now more than ever. With gratitude, Philippe Bascaules General Manager and Winemaker
On the cover: 2011 Blancaneux featuring the redesigned Inglenook label.
2
3
January 2013 Crab Feed Luncheon
2011 Blancaneaux
Our Heritage Society started
potatoes, artichokes and roasted
celebrate the birthdays of several
about th e wi n e
off the New Year right with an
garlic, poured across the room-
guests. New friendships and
Created in 1995 as a partner to Rubicon, Inglenook’s flagship red wine,
event that was both exciting
length tables. The view was all
memories were created in good
Blancaneaux is a white Rhone-style blend of estate-grown Roussanne,
and memorable—a Crab Feed
too much to handle as guests
spirits and enjoyable company,
Marsanne and Viognier. Blancaneaux is produced in extremely limited
Luncheon. A crisp and clear
stood behind their chairs, eagerly
and appetites were satisfied.
quantities from the mere 6.5 acres of white grapes grown on the
Saturday revealed the tranquil
awaiting notice to sit and dig
beauty of winter in Rutherford,
in. After the arrival of artisanal
allowing a bright setting for
baguettes, guests sat down and
reception on the South Terrace,
enjoyed the family-style feast.
where members and their guests gathered, conversed and enjoyed a welcoming pour of our 2008 Blancaneaux. Guests were ushered into the South Barrel Room where they witnessed the swift work of John Sorensen’s staff delivering steaming pots of delicious crab with enticing accompaniments of mussels, shrimp, clams, corn, sausage,
The luncheon was followed with an elegant dessert station guests could enjoy at their leisure and help themselves to delectable
“ Blancaneaux 2011 is mineral with a fresh texture, subtle and long. It has been made for aging wonderfully for several years .” —Philippe Bascaules
property. These vines reside at the base of Mt. St. John, which as the shadiest part of the estate, is perfectly suited to growing white grapes. All three varietals come from vines that are more than ten years old and now showing signs of maturity by revealing more profuse aromatics, richer textures, and complex flavors. The Marsanne and Roussanne
During the luncheon,
treats made by the Chateau
guests previewed our 2011
culinary staff, including lemon
Blancaneaux, and savored the
pound cake with lemon glaze,
last of our 2009 Estate Single
dark chocolate caramelia chip
Vi ntag e
Lot Cabernet Sauvignon “Four”.
cookies and pumpkin tartlets
The heavy rains that punctuated spring lightened our crop significantly,
Laughter, excitement and
with sweet crème fraîche.
but having fewer clusters of fruit on each vine allowed the grapes
smile-filled conversation echoed
Members and their guests left
to achieve greater concentration. We began harvest of our Viognier
through the South Barrel Room.
the event with smiling faces,
on September 23rd and continued harvesting over the course of one
There was even a sing-a-long
excited to attend upcoming 2013
week when selections of fruit reached optimal maturity. As soon as
prompted by a few members to
Heritage Society events.
the Viognier was harvested, we began picking our Marsanne. Then,
contribute distinct mineral notes, weight and body, while our Viognier brings an intense bouquet of tropical fruit and spice notes.
on October 4th, we brought in the Roussanne, thereby concluding our white grape harvest before the rain began to fall. We were fortunate to have a positive weather pattern for these delicate varietals—the conditions show through in the quality of the fruit. Wi n e maki ng Note s
Membership Updates
Because our Marsanne, Roussanne and Viognier vines have well over a decade of age now, they are producing wines with exceptional palate density as well as more flavor complexity and mineral nuances. The grapes were harvested by hand and lightly pressed, with approximately
As we continue 2013, we wish to remind members of the changes
• Host one private event at the Estate per calendar year to be
80% of the first pressed juice being used. Fermentation took place at
made to the membership in January.
scheduled at a mutually agreeable date for up to twenty people for
55-60ºF in small stainless steel vessels to preserve the delicate fruit
all Heritage Society members receive the following benefits:
the cost of food and wine only*
flavors. Then the wine was left on the lees for 8 months.
• Host one private tasting in your own home per calendar year guided
• 25% discount on wine and merchandise at the Estate, online, and in club shipments • 30% discount on reorder of select shipment wines, not including
2011 Blancaneaux presents a beautiful perfume of acacia flowers,
located within a two hour drive
oranges, peaches, pears and grapefruit. This rendition is very crisp, with
• Exclusive access to Rubicon futures, library wines and member-only
Rubicon, within 30 days of receipt
selections
• Select partner benefits and perks at local hotels, tour operators,
Rubicon members also enjoy the following:
and Coppola Resorts
• Five shipments per year containing allocations of two to four bottles of new releases of our five Estate wines, as well as occasional special
• Discounts on select tour experiences and private events*
Tasti ng Note s
by an Estate host to be scheduled at a mutually agreeable date and
clear, expressive flavors of citrus and minerals and great length and intensity on the finish. Rather than being tart or zesty, the wine has a delicate silky texture with great purity and precision. Decant for 30 minutes to experience its full potential. Due to limited production, members are limited to a two bottle purchase.
selection wines
• Invitations to exclusive private events at the Estate and nationwide
• Six complimentary seated member tastings, including one
Excelsior members also enjoy the following:
complimentary Inglenook Experience tour and tasting per calendar
• Automatic allocations of twelve bottles of our CASK Cabernet
year for up to six people each (Private Experience required for
Sauvignon in May and twelve bottles of Rubicon, our flagship
groups of more than 10)*
Bordeaux-blend, in September
We encourage collectors to upgrade to the Excelsior level membership
• Complimentary seated member tastings and one complimentary
because of its exclusive access to Rubicon futures and increased bottle
Inglenook Experience tour and tasting per calendar year for up to six
limits on select wines.
people (Private Experience required for groups of more than 10)*
The satisfaction of our members is of the utmost importance to us.
• Four complimentary Inglenook Experience tour and tasting passes
If you have any questions or concerns, please contact us.
per calendar year to give to your friends and family
*Member must be present
4
Appellation Blend
Rutherford, Napa Valley, CA Roussanne, Marsanne & Viognier
Vineyard Case Production Alcohol Release Date Retail Price Heritage Society Member Price
Saddle, Apple 800 Cases 13.5% January 2013 $62 $46.50
5
2013 Member Event Calendar Visit www.inglenook.com for updates.
January
February
March
April
crab feed lunch
Chef Experience
Blancaneaux Release Luncheon
Rubicon Vertical Tasting
Saturday, January 12 Lunch wine dinner
Bellagio’s Tuscany Room Las Vegas, NV Saturday, January 26 Evening
Saturday, February 9 Daytime
Saturday, April 20 Daytime, Excelsior Only
Saturday, March 9 Daytime
wine dinner
Commander’s Palace Restaurant New Orleans, LA Wednesday, February 20 Evening
May
June
July
August
CASK Release Party
Vineyard Hike and Wine Reception
Lobster Feed Luncheon
San Francisco Wine Reception
Saturday, May 18 Evening (Note the date change)
Saturday, July 13 Lunch
Saturday, June 8 Daytime
Friday, August 16 Evening, Excelsior Only
September
October
November
December
Annual Rubicon Dinner
Annual Harvest Party
Churrascaria Dinner
San Francisco Wine Reception
Saturday, September 14 Evening, Formal Dinner • Excelsior tickets available August 1 at 9am PST • Rubicon tickets available August 2 at 9am PST
Saturday, October 12 Evening
Saturday, November 16 Evening
Friday, December 6 Evening, Excelsior Only
Membership Charges Please update your account before our shipment deadlines to avoid the
If there has been an error with your shipment that we were responsible
$10 UPS fee. Fees will be assessed if any of the following changes are
for, we will happily correct the error at no additional cost to you. We
made after the stated deadline:
appreciate your understanding.
• Shipment cancellations
To update your account
• Return requests
CALL: 877. 697.8242
• Shipment redirects to an address that is not on file
• Shipment pick-ups after delivery has been made
E-MAIL: [email protected] VISIT: http://store.inglenook.com, select My Account, and
Your updates for the May shipment are due by: Wednesday, May 1, 2013. scroll down to the “Clubs” section. Be sure to update your information within the “Clubs” section.
2013 Shipment Schedule Excelsior members
May and September Rubicon members
January, March, May, September and November
Inglenook
•
p.o. box 208, Rutherford, CA 94573
All trademarks used herein are exclusive property of The Coppola Companies. ©2012 Inglenook
•
877.697.8242
•
www.inglenook.com
soc ie t y
n e w s
1
m a rc h
2013
Greetings
Getting Reacquainted with Corks
From Membership Opportunity to Improve Delivery Standards
At Inglenook and throughout the Napa Valley, the weather is warming, as winter draws to a close and spring begins to bud. In this newsletter, Philippe Bascaules, General Manager and Winemaker, shares a little about our recent
As some of our members are highly aware, wine can be easily
winemaking improvements, while Enrique Herrero,
damaged by transport and storage conditions. Information
Vineyard Manager, provides an update on what is
about the journey of your wine can be highly valuable to raising
currently going on out in the vineyard. We’ll also examine
the standards of delivery. Due to the inconsistency of shipping
corks, which are an essential part of bottling. And
environments we have decided to include eProvenance Sensors in a
learn more about our newest release of Blancaneaux,
select number of May club shipments.
Inglenook’s white Rhone-blend, featured in this shipment.
In anticipation of the aromas and complex character of their longawaited favorite aged bottles, the wine lover is often too hasty in opening and pouring their wine, neglecting to take a moment to acknowledge the important and often romantic aspect that a cork lends to the overall poetry of the wine experience. Essential to the proper aging of wine, the cork is often considered an obstacle rather than a key component. Thus, it is with pleasure we reintroduce you to the cork. Cork comes from the cork tree or Cork Oak, Quercus suber, a young species of oak with a bark that is thick and resistant; it can be stripped from the trunk and large branches without hurting the tree.
We have already hosted three member events in 2013
Cork oaks are harvested every nine years, usually during the summer
with more to come each month. We would like to thank
months. Older cork trees yield more cork and with an average life-
those who joined us to celebrate the release of 2011
span of approximately 170 years, cork trees can average a supply of
Blancaneaux on March 9th. Make sure to check the 2013
approximately 5,000 corks.
Event Calendar for all of our member events hosted at the
The eProvenance Sensor is packaged with the wine shipment and
In harvesting, planks of cork bark are stripped and laid on concrete
periodically measures the temperature of the case of wine. It then
to lower the risk of contamination. They are then brought to the
Cheers,
stores the information in a memory chip for future review and
production facility where the planks are boiled for softening and
Samantha Lloyd
interpretation. This provides us with an accurate report on the
cleaning. Boiled cork planks are easily flattened and are cut and
Director, Consumer Direct Sales and Marketing
conditions in which your wine is transported and stored once it
punched into for natural corks. The remains are glued together to
leaves our facilities.
make agglomerate cork, while planks that are too thin are used for
estate and nationwide.
We are looking for volunteers from various parts of the country
Since joining the legendary Inglenook estate, we have continued to refine the sophisticated methods we employ to craft the highest quality and most distinctive wine possible. During the last harvest, we began picking fruit in smaller eight gallon crates and in smaller lots. We purchased new sorting equipment and new destemmers
Inglenook prides itself in using the thickest, highest quality natural cork. The cork bark’s micro-structure is unique in that it consists of very small, closely-packed, usually 14-sided cells which make it light, elastic, inert and impermeable to gases and most liquids. This is perfect for the aging of wine. Stay tuned for more in our May Newsletter.
technical cork.
to receive these sensors in their May club shipment. Volunteers
The majority of the cork industry exists in Portugal, which has
would retrieve the sensor from their shipment once it is delivered,
30 percent of the world’s cork trees and produces more than half
and return it to us in the pre-paid envelope. It’s that simple. If you
of the world’s total output of cork. Other key areas include Spain,
are interested in helping us improve the quality of our shipping
Morocco, Algeria and Tunisia. As with wine, each cork region
standards, please call the Heritage Society at 877.697.8242.
produces cork with different characteristics.
For further reading, we recommend the following books:
• The Oxford Companion to Wine Edited by Jancis Robinson • To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle By George M. Taber
for the reds to preserve whole berry clusters, until we put our red grapes in tank and press our whites. We also discard the last pressing of our whites to avoid the
Vineyard Update
bitterness which can result from extended contact with the skins. We are committed to creating world-class collectible wines and have decided to be even more selective, further limiting our production to maintain these standards. We deliberated greatly over costs this last vintage and concluded it was necessary to increase the price of our beloved flagship wine. We appreciate
We welcomed in the New Year
of average temperatures in
with that, high hopes for the
with crisp, winter mornings and
Napa Valley.
2012 vintage.
The goal of harvest is to bring the
As we moved into late January
fruit to peak ripeness, which was
and early February, the vineyards
made easier in 2012 by the delay
were busy once again. Our
in fall rains. Enrique stated that
crews “pre-pruned” the vines
“harvest is reactionary, you react
to help protect against Eutypa,
Enrique reflected on the 2012
to what is going on”, meaning
a pathogen that lives on wood
harvest as “surprisingly average,”
that if the rains are coming in,
and can be devastating to vines.
in terms of the weather and
you adjust to an earlier harvest.
Pruning is a vital part of our
temperatures, “about as close
When you have the ability to
yearly cycle, typically occurring
to the middle” as it could be.
wait on the fruit without the
twice. The final pruning will
Some would say it was ideal, as
added pressure of bad weather,
begin as this newsletter reaches
we didn’t have huge temperature
you do so. The temperatures led
our Heritage Society Members,
swings as in recent years. 2012
to an abundance of good quality
shortly before the anticipated
would be a good representation
fruit throughout the valley, and
bud break.
took a few moments to sit down
your understanding and are sensitive to how this affects
with our Vineyard Manager,
you. Along with this improvement, we are now crafting
Enrique Herrero, for an update
CASK Cabernet in a similar style to Rubicon to give you
on harvest as well as the current
additional buying options. We believe our commitment to
activity in the vineyards.
creating rare and memorable estate wines shines through now more than ever. With gratitude, Philippe Bascaules General Manager and Winemaker
On the cover: 2011 Blancaneux featuring the redesigned Inglenook label.
2
3
January 2013 Crab Feed Luncheon
2011 Blancaneaux
Our Heritage Society started
potatoes, artichokes and roasted
celebrate the birthdays of several
about th e wi n e
off the New Year right with an
garlic, poured across the room-
guests. New friendships and
Created in 1995 as a partner to Rubicon, Inglenook’s flagship red wine,
event that was both exciting
length tables. The view was all
memories were created in good
Blancaneaux is a white Rhone-style blend of estate-grown Roussanne,
and memorable—a Crab Feed
too much to handle as guests
spirits and enjoyable company,
Marsanne and Viognier. Blancaneaux is produced in extremely limited
Luncheon. A crisp and clear
stood behind their chairs, eagerly
and appetites were satisfied.
quantities from the mere 6.5 acres of white grapes grown on the
Saturday revealed the tranquil
awaiting notice to sit and dig
beauty of winter in Rutherford,
in. After the arrival of artisanal
allowing a bright setting for
baguettes, guests sat down and
reception on the South Terrace,
enjoyed the family-style feast.
where members and their guests gathered, conversed and enjoyed a welcoming pour of our 2008 Blancaneaux. Guests were ushered into the South Barrel Room where they witnessed the swift work of John Sorensen’s staff delivering steaming pots of delicious crab with enticing accompaniments of mussels, shrimp, clams, corn, sausage,
The luncheon was followed with an elegant dessert station guests could enjoy at their leisure and help themselves to delectable
“ Blancaneaux 2011 is mineral with a fresh texture, subtle and long. It has been made for aging wonderfully for several years .” —Philippe Bascaules
property. These vines reside at the base of Mt. St. John, which as the shadiest part of the estate, is perfectly suited to growing white grapes. All three varietals come from vines that are more than ten years old and now showing signs of maturity by revealing more profuse aromatics, richer textures, and complex flavors. The Marsanne and Roussanne
During the luncheon,
treats made by the Chateau
guests previewed our 2011
culinary staff, including lemon
Blancaneaux, and savored the
pound cake with lemon glaze,
last of our 2009 Estate Single
dark chocolate caramelia chip
Vi ntag e
Lot Cabernet Sauvignon “Four”.
cookies and pumpkin tartlets
The heavy rains that punctuated spring lightened our crop significantly,
Laughter, excitement and
with sweet crème fraîche.
but having fewer clusters of fruit on each vine allowed the grapes
smile-filled conversation echoed
Members and their guests left
to achieve greater concentration. We began harvest of our Viognier
through the South Barrel Room.
the event with smiling faces,
on September 23rd and continued harvesting over the course of one
There was even a sing-a-long
excited to attend upcoming 2013
week when selections of fruit reached optimal maturity. As soon as
prompted by a few members to
Heritage Society events.
the Viognier was harvested, we began picking our Marsanne. Then,
contribute distinct mineral notes, weight and body, while our Viognier brings an intense bouquet of tropical fruit and spice notes.
on October 4th, we brought in the Roussanne, thereby concluding our white grape harvest before the rain began to fall. We were fortunate to have a positive weather pattern for these delicate varietals—the conditions show through in the quality of the fruit. Wi n e maki ng Note s
Membership Updates
Because our Marsanne, Roussanne and Viognier vines have well over a decade of age now, they are producing wines with exceptional palate density as well as more flavor complexity and mineral nuances. The grapes were harvested by hand and lightly pressed, with approximately
As we continue 2013, we wish to remind members of the changes
• Host one private event at the Estate per calendar year to be
80% of the first pressed juice being used. Fermentation took place at
made to the membership in January.
scheduled at a mutually agreeable date for up to twenty people for
55-60ºF in small stainless steel vessels to preserve the delicate fruit
all Heritage Society members receive the following benefits:
the cost of food and wine only*
flavors. Then the wine was left on the lees for 8 months.
• Host one private tasting in your own home per calendar year guided
• 25% discount on wine and merchandise at the Estate, online, and in club shipments • 30% discount on reorder of select shipment wines, not including
2011 Blancaneaux presents a beautiful perfume of acacia flowers,
located within a two hour drive
oranges, peaches, pears and grapefruit. This rendition is very crisp, with
• Exclusive access to Rubicon futures, library wines and member-only
Rubicon, within 30 days of receipt
selections
• Select partner benefits and perks at local hotels, tour operators,
Rubicon members also enjoy the following:
and Coppola Resorts
• Five shipments per year containing allocations of two to four bottles of new releases of our five Estate wines, as well as occasional special
• Discounts on select tour experiences and private events*
Tasti ng Note s
by an Estate host to be scheduled at a mutually agreeable date and
clear, expressive flavors of citrus and minerals and great length and intensity on the finish. Rather than being tart or zesty, the wine has a delicate silky texture with great purity and precision. Decant for 30 minutes to experience its full potential. Due to limited production, members are limited to a two bottle purchase.
selection wines
• Invitations to exclusive private events at the Estate and nationwide
• Six complimentary seated member tastings, including one
Excelsior members also enjoy the following:
complimentary Inglenook Experience tour and tasting per calendar
• Automatic allocations of twelve bottles of our CASK Cabernet
year for up to six people each (Private Experience required for
Sauvignon in May and twelve bottles of Rubicon, our flagship
groups of more than 10)*
Bordeaux-blend, in September
We encourage collectors to upgrade to the Excelsior level membership
• Complimentary seated member tastings and one complimentary
because of its exclusive access to Rubicon futures and increased bottle
Inglenook Experience tour and tasting per calendar year for up to six
limits on select wines.
people (Private Experience required for groups of more than 10)*
The satisfaction of our members is of the utmost importance to us.
• Four complimentary Inglenook Experience tour and tasting passes
If you have any questions or concerns, please contact us.
per calendar year to give to your friends and family
*Member must be present
4
Appellation Blend
Rutherford, Napa Valley, CA Roussanne, Marsanne & Viognier
Vineyard Case Production Alcohol Release Date Retail Price Heritage Society Member Price
Saddle, Apple 800 Cases 13.5% January 2013 $62 $46.50
5
2013 Member Event Calendar Visit www.inglenook.com for updates.
January
February
March
April
crab feed lunch
Chef Experience
Blancaneaux Release Luncheon
Rubicon Vertical Tasting
Saturday, January 12 Lunch wine dinner
Bellagio’s Tuscany Room Las Vegas, NV Saturday, January 26 Evening
Saturday, February 9 Daytime
Saturday, April 20 Daytime, Excelsior Only
Saturday, March 9 Daytime
wine dinner
Commander’s Palace Restaurant New Orleans, LA Wednesday, February 20 Evening
May
June
July
August
CASK Release Party
Vineyard Hike and Wine Reception
Lobster Feed Luncheon
San Francisco Wine Reception
Saturday, May 18 Evening (Note the date change)
Saturday, July 13 Lunch
Saturday, June 8 Daytime
Friday, August 16 Evening, Excelsior Only
September
October
November
December
Annual Rubicon Dinner
Annual Harvest Party
Churrascaria Dinner
San Francisco Wine Reception
Saturday, September 14 Evening, Formal Dinner • Excelsior tickets available August 1 at 9am PST • Rubicon tickets available August 2 at 9am PST
Saturday, October 12 Evening
Saturday, November 16 Evening
Friday, December 6 Evening, Excelsior Only
Membership Charges Please update your account before our shipment deadlines to avoid the
If there has been an error with your shipment that we were responsible
$10 UPS fee. Fees will be assessed if any of the following changes are
for, we will happily correct the error at no additional cost to you. We
made after the stated deadline:
appreciate your understanding.
• Shipment cancellations
To update your account
• Return requests
CALL: 877. 697.8242
• Shipment redirects to an address that is not on file
• Shipment pick-ups after delivery has been made
E-MAIL: [email protected] VISIT: http://store.inglenook.com, select My Account, and
Your updates for the May shipment are due by: Wednesday, May 1, 2013. scroll down to the “Clubs” section. Be sure to update your information within the “Clubs” section.
2013 Shipment Schedule Excelsior members
May and September Rubicon members
January, March, May, September and November
Inglenook
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p.o. box 208, Rutherford, CA 94573
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877.697.8242
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www.inglenook.com
