Our vines are in their winter dormancy; a beautiful and necessary stage in the vineyard when time seems to stand still.This is a critical period for the vines in the same way that we rely on sleep to re-energize ourselves. Grapevines grow pretty vigorously and if left unattended, the fruit will not ripen properly. For the best grapes, there needs to be a favorable leaf-to-fruit ratio. So while the vines “sleep” during the winter months, the vineyard crews go through the rows and prune back the canes and remove the excess branches. Prunning is done with the next harvest in mind. Spacing things evenly ensures that furture growth is balanced and that the vine’s energy and nutrients can concentrate on the fruit. Great wines come from great fruit. When their winter sleep is over, the vines will get back to work and provide us all with more awardwinning St. Julian wines!

St. Julian’s Mountain Road Estate Vineyard was just certified by the Michigan Agriculture Environmental Assurance Program! This is an innovative program where our Estate vineyard owners, Dave & John Braganini, voluntarily utilize sound environmental practices to prevent agricultural pollution risks. We are proud to be protecting our natural resources while producing world class, quality wines! Congratulations to Dave and John on this certification!

The 2015 harvest is finished and the fruit is in the winery! The verdict? Phenomenal! th

We officially started harvest with Montmorency Cherries on July 17 , but th grape harvest started September 9 with Frontenac gris and LaCresent – two new Minnesota hybrid varietals. Overall, we had an excellent harvest. Despite the cool spring and a cooler than normal summer, the fall weather was perfect to produce exceptional quality fruit. While yields were still down a bit, especially on varieties being retrained from 2014, most growers were happy with the crop and we are thrilled with the 2015 vintage. The bad news: another year marked by the unforgiving winter produced a very small crop of our premium wines. The good news: we did harvest very limited quantities of vinifera including Sauvignon blanc, Pinot noir, Cabernet sauvignon and Albariño, capping off a growing season that produced clean, healthy grapes.

We had a beautiful crop of French-American Hybrid grapes, like Traminette and Chancellor. However, we have extremely limited Vitis vinifera, like Pinot gris and Cabernet franc from this vintage. Often times, when Mother Nature strikes as she did with the harsh winter weather these past two years, the quantity of grapes diminishes. Those grapes that do survive thrive. The result is outstanding wine! The reds look quite spectacular this year with blackberry and cherry aromas and deep, dark, delicious tannins. This vintage is marked by four new varietals for the winery: LaCresent, Valvin Muscat, Frontenac gris and Gruner Veltliner. Although a bit early to determine their final destination, the fermenting juice is stunning, and their combined aromatics promise several exciting final blends to come. The last few weeks of crush were fast and furious, with Merlot, Cabernet franc, and Cabernet sauvignon grapes arriving at the hopper on the same day. The season wrapped up with Late harvest Vidal crush on November th 4 , and these grapes looked absolutely perfect. The Traminette and Rieslings are delicious, Late Harvest Vignoles is outstanding and the Pinot noir is going to be a block-buster again! Now that this harvest is complete, we are anxious to look forward to 2016 – and fingers crossed Mother Nature blesses us with warm, dry weather!

What is the difference between Sparkling Wine and Champagne? William Anderson Houston, TX Sparkling Wine is a category of wine that is “effervescent” or contains bubbles of carbon dioxide. Different regions of the world have different names for Sparkling Wines. In Italy, Sparkling Wine is called Spumate and in Spain it’s called Cava. The word “Champagne” is reserved exclusively for sparkling wines from the Champagne region of France. In 2006, the European Union and the United States agreed to ban the use of the term “Champagne” from all new wine labels produced after that year. So all new bubblies made in America are officially termed “Sparkling Wines.” The bubbles of all sparkling wines are formed during a second fermentation process. For this, the winemaker takes a still wine, and adds a few grams of sugar and a few grams of yeast. The yeast and sugar convert to carbon dioxide which creates bubbles, millions and millions of bubbles. They are returned into the wine and trapped in a closed vessel sending the pressure soaring to about 80 psi… hence the Pop and Fizz! This secondary fermentation process can occur in one of two places. The first method, known as the traditional Champagne Method, occurs in the individual bottles. Our Blanc de Blanc is made by this technique and it is a more labor intensive way of creating the bubbles. You can also create the second fermentation in a big tank, using what is called the Charmat Method. This natural process traps the bubbles in the tank and then the wine is bottled under pressure which keeps the bubbles from escaping. This is how our Sweet Nancie Sparkling Wines are created. I suggest you always keep a bottle of sparkling wine in the fridge for a special occasion. Sometimes the special occasion is that you’ve got a bottle of bubbles in the fridge! : Our St. Julian Michigan Brut Champagne, which was first produced in 1989, is allowed to be called Champagne even though it is made in Paw Paw, Michigan. The name has been “grandfathered.”

St. Julian has been in operation since 1921. Below are some milestones from our 95 years in operation. I am proud to always refer to us as one of the oldest and most original farm to table food products grown in Michigan. Now, more than ever before, we want to know “where it comes from” and is it “grown sustainably.” We are proud to be doing all we can to answer these challenges affirmatively. We th will continue doofsoour and work hard it going forward to our I100 Anniversary in 2021! Below are atofew milestone datesat in our 95 years of operation. am proud to always refer to us as one of the oldest and most original farm to table food products made/grown in Michigan.

1895toMariano Meconiitiscame born in Faleria just north of Rome or does it have a Now, more than ever before,we all want know “where from,” is Italy, it “grown sustainably” small environmental carbon footprint. WeMeconi are proud to be doing all we can to answetth these challenges 1909 immigrates to Windsor, Canada affirmatively. We will continue to do1920 so and work hardbecomes at it going to ourStates 100 Anniversary in 2021! Prohibition lawforward in the United

26 year old Mariano Meconi founds Border City Wine Cellars th

1933 Prohibition is repealed on Dec. 5 & Michigan is first state to ratify 1934 Meconi moves winery to Detroit & renames it Meconi Wine Company 1936 Meconi relocates winery to Paw Paw & renames it Italian Wine Company th

1941 Pearl Harbor bombed on Dec. 7 . Meconi renames the winery St. Julian on th December 8 1946 St. Julian begins making sparkling wine using the Charmat process 1949 St. Julian opens first tasting room in Michigan 1973 Charles Catherman joins St. Julian in winemaking & helps create the Solera Cream Sherry system, St. Julian’s most awarded product 1974 St. Julian begins a major joint-venture with local growers to plant French -American hybrid wine grapes 1975 Larry Gilbert, Cellarmaster and Master Distiller, joins St. Julian 1976 St. Julian receives the MI Ambassador of Tourism Award from Governor Milliken 1980 1981 1982 1983 1987

Mariano Meconi dies at 84 Frankenmuth winery opens and becomes home for the Solera system Frankenmuth wines receive Michigan Product of the Year Award rd 3 generation David Braganini appointed President of St. Julian St. Julian Seyval blanc selected by Pope John Paul II for use during mass for 90,000 at the Silverdome in Detroit, MI 1989 St. Julian receives the Mid DNR Award for Environmental Excellence for its recycling program 1996 St. Julian purchases a Christian Carl Still & begins brandy production 1998 St. Julian named Winery of the Year by Tasters Guild International 2005 2007 2007 2010 2012 2014

Grey Heron vodka is made Mountain Road Vineyard is planted to produce estate bottled premium wine th 4 generation Angela Braganini joined St. Julian Nancie Corum-Oxley is appointed Winemaker St. Julian Late Harvest Riesling wins Best Sweet Riesling in the World Braganini Reserve Pinot noir, St. Julian Reserve Riesling & Solera Cream Sherry all take home top honors at Jefferson Cup Invitational! 2015 St. Julian voted Top 10 Midwest Wineries & Top 5 People’s Choice Wineries in MI

St. Julian celebrates 95 years of winemaking from locally grown Southwest Michigan grapes!

We are always trying something different here at St. Julian. This year, we decided to try a Nouveau style wine. Though not a new winemaking technique, it is something we haven’t tried in over 30 years! So what is a Nouveau stytle wine? It all started in Beaujolais, France. Originally made from the Gamay grape varietal, here at St. Julian we decided to use the Foch varietal from 20 year old vines.

During the winemaking technique, carbonic maceration, whole grape clusters, including the stems, are delicately unloaded into a steel tank. The tank is flooded with carbon dioxide, which creates an environment free of oxygen. This is a vital part in carbonic maceration. The carbon dioxide permeates the grape clusters, stimulating fermentation inside the individual grapes, known as “intercellular fermentation.” Because of this intimate process, unique aromatic and flavor compounds are developed. After about one week, the grapes are pressed and the juice is immediately removed from the skins, allowing standard fermentation to continue. The little skin contact time results in the wine being light in color and having low tannin. A traditional Nouveau style wine is the first wine of the season. It is light, fruit forward and more approachable red wine. Bursting with flavors of tart cherry and raspberry, our Nouveau is meant to be enjoyed young, with no need to age in your cellar.

Served just slightly under room temperature, but not chilled, St. Julian’s 2015 Nouveau will pair wonderfully with a creamy cheese, Cherry BBQ Chicken or the Pork with Cranberry recipe in this newsletter.

It’s not port. It’s not sherry. It’s a little of both blended together with a splash of barrel aged brandy to bring you the best of both worlds! First bottled in 2010 for the anticipation of our 90th Anniversary, the planning process started 3 years prior. In 2007, St. Julian produced the first vintage of Frontenac port. Since that vintage, we produce Frontenac port in warm vintages to age in our barrel cellar. And what better way to celebrate our 95th Anniversary – another bottling of the absolutely scrumptious Founder’s Pride! Made with the “true” port winemaking method used in Portugal today, Frontenac grapes were harvested and crushed. Once fermentation started, the wine was fortified with brandy. After several days of skin contact, the grapes were pressed. The alcohol in the wine is from the brandy addition and the sugar is what Mother Nature produced in the vineyard. This wine was then transferred to barrels where it aged for 3 years. Once the Frontenac Port is aged to perfection, we blend a small portion of our awardwinning Solera Cream Sherry in to round out this impeccable dessert wine. The long awaited return is here! Legend has it that Mariano Meconi used to mix a little sherry into his port – and why not? It’s a delicious powerhouse of

Artisanal Winemaking Nancie Oxley, Winemaker

What we attempt to achieve, through our winemaking practices, is a balance among the component parts of a wine. The realization of this balance between fruit, acidity, and tannin ensures both a wine of finesse and enduring elegance and, quite importantly, a thread of continuity in our style from vintage to vintage. We have the luxury of sourcing many small parcels of top quality fruit, optimizing varietal expression in each and every lot. We achieve this through small lot vinification – keeping wines from each vineyard separate during the winemaking process. This not only enables us to better evaluate each vineyard site and adjust growing techniques from vintage to vintage, it also provides us a “spice rack” from which to select blending components. We are excited to give you two new limited quantity, artisanal wines this quarter: 2 Barrel Chardonnay and Cap Drain Cuvee #2. They both are examples of artisanal winemaking at its best!

Lake Michigan Shore Chardonnays are consistent for lively citrus, green apple and tropical flavors. Cooler temperatures also allow the fruit to retain a firm acid structure while developing varietal character. The body of the wine tends to be medium and the overall character is elegant and not heavy and overdone. The buttery and oaky components come from the winemaking and will vary with each vintage. For the 2 Barrel Chardonnay, a hand-selection of two new French oak barrels of single vineyard Chardonnay were saved. The rich fruit and butter notes of these 2 barrels were so compelling, we decided to blend them together for a special bottling.

Balance, harmony, and complexity occur as a result of combining grape varieties or various vineyard sources into one final finished wine. Cap Drain Cuvee #2, the second bottle in this special series, blends Syrah, Merlot and Cabernet Franc. The Cap Drain process of winemaking uses gravity to naturally press the wine from the “cap” of skins, producing small lots of dark, intense red wines. These are then blended together to create a cuvee. Our blending takes place in multiple stages in the cellar to best enhance the subtlety and nuance of a particular wine. While this is an incredible amount of work, it gives us an amazing palette of flavors to work with. From the Syrah, the wine gathers hints of currant spice and plum that compliment the rich, earthy black cherry and tobacco flavors of the Merlot. Cabernet franc adds a natural acidity and herbal complexity.

Interested in purchasing a used wine barrel? We have a limited quantity of barrels available for sale. Prices are $150 for “wine worthy” barrels and $130 for general use barrels . Please call 800.732.6002 ext 802 for details.

PORK with CRANBERRY MUSTARD GLAZE This recipe was first published in October, however it was printed incorrectly. It’s just too good so here it is again-correct!

INGREDIENTS

DIRECTIONS

4 thick cut pork chops 2 Tbsp. Maple syrup 1 tsp. Dijon mustard 1 Tbsp. olive oil ¼ tsp. freshly ground pepper

Place pork chops, Maple syrup, Dijon, olive oil & pepper in zip lock. Marinade for at least 30 minutes or all day in the refrigerator. Take out and allow meat to come back to room temperature. Preheat oven to 350 degrees. Remove chops from the marinade and sautee in a pan until brown. Then bake in oven for about 30 minutes, or until desired degree of doneness. While meat is cooking, make sauce. Place olive oil in skillet over medium heat. Add shallots and cook until translucent. Add garlic, cranberries and rosemary. Stir for about 30 seconds. Add chicken stock and stir. Turn up heat and bring to a boil. After 2 minutes, add Dijon and Balsamic vinegar. Continue to stir until desired level of thickness. Season with salt and pepper and serve over pork.

For the sauce: 2 shallots, sliced thin 2-3 garlic cloves, minced 1 cup dried cranberries 2 Tbsp. fresh chopped rosemary ¼ cup chicken stock ½ Tbsp. Balsamic vinegar 3 Tbsp. olive oil 1 Tbsp Dijon mustard

WINE PAIRING Braganini Reserve Meritage The cranberries extend the berry flavors and spices in the wine so deliciously. The maple syrup and mustard add a richness that compliments the acid in the wine. NOUVEAU This wine is wonderfully tart and fruity and the cranberries make this pop even more. The spice from the mustard and sweetness of the maple syrup round out all the flavors of the wine. Delish!

PEAR, BLUE CHEESE & WALNUT CROSTINI INGREDIENTS 5 oz. blue cheese

3 Tbsp. chopped walnuts, toasted ¼ inch thick French bread slices, toasted 2 ripe pears, cored and thinly sliced honey to taste

DIRECTIONS

Preheat your oven by turning on the broiler. Place the slices of toasted bread on a baking sheet lined with parchment. Smear the toast generously with blue cheese. Top with a thin slice of pear. Crumble on some more blue cheese and place it under the broiler. Heat until the cheese is bubbly. Remove the baking sheet and sprinkle the crostini with chopped walnuts. Drizzle with honey.

WINE PAIRING Founder’s Pride The rich berry flavors and sweetness of this dessert wine is complimented by the rich creaminess of the cheese and the tartness of the pear. The nuttiness of the wine is brought out by the walnuts.

WHAT WE ARE DRINKING IN VINEYARD SELECT

2013 BR Chambourcin 2013 BR Meritage 2013 Cap Drain Cuvee #2 2015 Nouveau 2014 2 Barrel Chardonnay 2014 BR Riesling

PERFECTLY PAIRED

2013 BR Meritage Founder’s Pride 2014 BR Porpetto 375 mL 2015 Nouveau 2014 2 Barrel Chardonnay 2013 Cap Drain Cuvee #2

SWEETER HARVEST

Founder’s Pride Cherry Wine 2014 BR Porpetto 375 mL 2014 SJ Late Harvest Riesling Moo Low Chocolate Wine Polar Vortex

VINEYARD SELECT RED PERFECTLY PAIRED WHITE 2013 BR Chambourcin 2013 BR Meritage 2013 Cap Drain Cuvee #2 2015 Nouveau 2013 BR Chambourcin Founder’s Red

2014 BR Porpetto 375 mL 2014 BR Riesling 2014 SJ Late Harvest Riesling 2014 2 Barrel Chardonnay Polar Vortex 2014 BR Riesling

Read about a wine you didn’t receive? Wine Club members have access to any wine, in any shipment at a discounted rate. Call to check availability. 1.800.732.6002 ext 785 Seasons change and so do our tastes. If you see a club that looks more tempting, call now to change before April’s Shipment!

January '16 Tasting Notes Chambourcin

Vintage Vineyard

Tasting Notes from Nancie Oxley:

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Varietals Chambourcin is a purple-skinned, French-American hybrid Appellation Lake Michigan Shore grape, known for its distinctive, dark coloring. The 2013 Alcohol 12% vintage exhibits creamy mocha and spice aromas. A round, Acid 7.6 grams/Liter satiny entry leads to a dry-yet-fruity full body of ripe 3.34 pH blackberry, Bing cherry, and boysenberry flavors. Aged in 0% Residual Sugar oak for 19 months, this delicious wine offers balanced $14.99 tannins with a long juicy finish. An excellent wine on its Retail Value 132 Cases own or with a meal. Food Pairing Lentil soup with smoked ham hock, grilled steak with carmelized onions and mushrooms, winter stew with butternut squash. Vintage Vineyard

Meritage

2013 Herman + Nitz Blend

Tasting Notes from Nancie Oxley: Varietals Meritage is derived from a blend of two words, merit and Appellation Lake Michigan Shore heritage. Often from the best "noble" bordeaux varietals of the Alcohol 12% vintage, this particular wine is a blend of 77% Cabernet Franc, Acid 5.89 grams/Liter 20% Merlot and 3% Cabernet sauvignon. The 2013 vintage is pH 3.48 characterized by cocoa dusted espresso bean and cherry Residual Sugar 0% chutney aromas. A smooth entry leads to a medium body of Retail Value $24.99 super ripe berry and cherry flavors. Finishes with a mouthwatering fade of silky tannins and a hint of sweet oak. Cases 339 Food Pairing Aged or bleu cheese, rotisserie chicken, roasted vegetables or lasagna.

Cap Drain - Cuvee #2

Vintage Vineyard

Tasting Notes from Nancie Oxley:

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2013 Nathan & Julie Nitz Chambourcin

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2013 Dan Nitz: Sol Rouge Vineyard Syrah, Joe33% & 34% Syrah, -33% Merlot,

Varietals Cabernet franc Cap Drain is a style of winemaking where juice is drained Appellation Lake Michigan Shore through skins and seeds or "cap". Gravity slowly presses Alcohol 12% the skins, releasing the most beautiful, balanced wine. 7.8 grams/Liter Acid Blending takes place in stages to bring forth the best of 3.50 pH each varietal. Syrah contributes hints of currant spice and 0% plum that compliment the earthy black cherry and tobacco Residual Sugar $27.99 flavors of the Merlot. Cabernet franc adds a natural acidity Retail Value 77 Cases and herbal complexity. Food Pairing Smoked meats and BBQ, grilled beef tenderloin, stuffed bell-peppers or pasta with tomato-based sauce.

Founder's Pride Frontenac Port and Varietals Solera Cream Sherry Brought back for our 95th Anniversary! Deep garnet color Appellation Lake Michigan Shore compliments butterscotch and caramelized nut aromas. This Alcohol 18% fruity, yet medium to full-body wine offers a mouthful of Acid 7.4 grams/Liter hazelnut and a distinct sherry note. With an amazingly long pH 3.40 fade of Navaho blackberry and Black Tartarian cherry, this Residual Sugar 20% dessert wine finishes with the classic flavors of Frontenac Port. $19.99 This delicious powerhouse of flavor is absolutely scrumptious Retail Value Cases 400 and made for sipping! Food Pairing Rich and dense dessert such as flourless chocolate cake or chocolate truffles.

Tasting Notes from Nancie Oxley:

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Cherry Wine Montmorency, Meteor, Varietals Balleton Made from 100% cherry juice, this gold medal awardMichigan Appellation winning wine is a true showcase of Michigan’s most 10% Alcohol abundant fruit. This blend of three cherry varietals is 9 grams/Liter Acid characterized by intense cherry pie aromas that follow 3.68 pH through from start to finish. A medium-bodied palate leads 6% to a rich, slightly sweet finish with robust cherry flavors Residual Sugar $11.99 Retail Value and just a touch of earthiness. 5000 Cases Food Pairing Excellent for basting chicken or ham and also wonderful for dessert with New York Style Cheesecake.

Tasting Notes from Nancie Oxley:

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Porpetto - Iced Traminette

Vintage Vineyard

Tasting Notes from Nancie Oxley:

2014 Mike + Sandy Nitz Traminette

Varietals The 2014 Braganini Reserve Porpetto is an artisinal wine made Appellation Lake Michigan Shore with Traminette grapes harvested at the peak of ripeness. The Alcohol 11% juice is frozen and water removed to maximize flavor. This Acid 12.25 grams/Liter intense concentration is then slowly fermented for 48 days pH 3.09 producing a wine that features aromatics of dried tropical Residual Sugar 16% fruits and warm honey. Rich flavors of candied peaches and Retail Value $19.99 golden raisins are accented by the silky-sweet finish of Cases 176 caramelized pineapple. Food Pairing Feta and Goat Cheeses or try this wine with a Lindt Chili and Dark Chocolate Bar!

Nouveau

Vintage Vineyard

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2015 Ed Oxley

Tasting Notes from Nancie Oxley:

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Foch Varietals Hand-harvested whole clusters are processed with Lake Michigan Shore Appellation Carbonic Maceration, a style of winemaking that removes Alcohol 12% the presence of oxygen allowing fermentation to occur Acid 10.5 grams/Liter inside of each berry. A short period of aging celebrates the 3.67 pH true style of Beaujolais with the first wine of 2015. This 0.5% Residual Sugar young wine boasts a beautifully expressive palate with $14.99 Retail Value subtle spice under a pure fruit finish of cherry and 229 Cases cranberry. Food Pairing Herbed cheeses, Cherry BBQ Sauce, Mexican dishes with a little bit of kick!

Reserve Late Harvest Riesling

Vintage

2014

Vineyard

Dan Nitz Riesling

Tasting Notes from Nancie Oxley: Varietals St. Julian has developed a late harvest Riesling that is crisp yet Appellation Lake Michigan Shore moderately sweet. Grapes are harvested late in the season at Alcohol 11% 21.2 brix level of ripeness. This is how the wine develops its Acid 1.2 grams/Liter trademark tangerine and apricot flavors. Aromas of citrus and pH 3.01 honey are followed by flavors of apricot and cream with a slight 5.3% mineral edge. Acidity and sweetness are nicely balanced on the Residual Sugar Retail Value $12.99 palate, making it a versatile food wine and a Gold Award Cases 2200 Winner. Food Pairing Spicy Asian dishes, Sushi, Havarti, Gouda, pecans, pears, apricots and figs.

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