FOXEN
Compass Club Newsletter
May 2014
Greetings!
While a March Miracle of rain didn’t materialize this spring, we did get a couple of small storms, which produced beautiful green growth dotted with patches of wildflowers along our hillsides in the past few weeks. As I write this some weather forecasters are predicting a small amount of rain in late April. If we do get a bit more rain, it won’t be enough to relieve our drought situation. However, it will help keep our countryside green for a few more weeks. Because of this, May is particularly picturesque time to visit Foxen Canyon. Since we are still in a significant drought situation, Bill has already taken additional pruning measures to cut back on the fruitfulness of our dry-farmed estate Tinaquaic Vineyard. Translated: there won’t be much fruit from our estate vineyard in 2014. But speaking of our estate, I’m delighted that this shipment includes our 2012 Dry-farmed Tinaquaic Vineyard Chardonnay, which is especially gratifying since Billy and I planted each and every vine in 1989, and we don’t always have enough to feature in our wine club shipments. Also included in this month’s shipment is another one of my perennial favorites from our 7200 lineup, the 2011 Volpino--our Sangiovese and Merlot blend. This wine finds it’s way to Jenny’s and my dinner table a lot over the year. Just about any time that tomatoes--fresh or cooked--find their way to our mealtime, a Volpino gets opened and enjoyed at our house. Jenny and I kicked off our busy 2014 travel calendar with dinners in New Orleans, Florida, Chicago and San Diego County. In addition, we are preparing for a particularly busy May that begins in Las Vegas with a special sommelier tasting and then two special, first-time winemaker dinners at Wolfgang Puck’s WP24 in downtown Los Angeles on May 20 and Bistro 45 in Pasadena on May 28. On Saturday, May 17, daughter Kaitlin will be pouring FOXEN wines at a special charity tasting at K&L Wine Merchants in Los Angeles. For a more complete description of these events and other fun upcoming events, I encourage you to check out our “Events Calendar” on our website, www.foxenvineyard.com/events. And another great place to get up-to-date news on our wines and events is on our Facebook page, www.facebook.com/foxenwinery. And a final news flash: our third annual Foxen & Martinelli “Two Pillars of Pinot” Wine Cruise is now set for June 28-July 7, 2015--Barcelona to Lisbon. For more information, please call Food & Wine Trails at (800) 367-5348. Cabins have been booking at a brisk pace, so don’t miss out! I hope to see you at the winery or at our other winery events in the near future. Cheers! Dick Doré FOXEN Vineyard & Winery • 7600 Foxen Canyon Rd • Santa Maria, CA • 93454 • Tel. 805.937.4251 • foxenvineyard.com
Calendar of Events
May 2014
July 25-27, 2014 IPNC - McMinniville, Or
Join Billy and Becky at this incredible event that no Pinot lover will want to miss! Now in its 28th year, the International Pinot Noir Celebration is held the last full weekend of July in McMinnville, Oregon. The event offers Pinot Noir consumers and industry members the chance to enjoy an unparalleled selection of Pinot Noir from around the world via a full schedule of seminars, walk around tastings, winery tours, and unforgettable meals prepared by top Northwest chefs. With the exception of a vineyard and winery tour, the IPNC is held on the beautiful and historic Linfield College campus. McMinnville is an easy hour drive southwest of Portland in the heart of Oregon wine country. For more information and tickets go to: www.ipnc.org.
July 27 & 28, 2014: Wine Dinner at Wine Vault & Bistro, San Diego, Ca
Jenny will be hosting this annual wine dinner at the Wine Vault & Bistro. Menu, pricing, and reservations will be available in late June.
September 18, 2014: Wine Dinner at the Torrey Pines, La Jolla San Diego, Ca
Jenny and Kaitlin will be hosting this amazing wine dinner held every year at the Lodge at Torrey Pines. Menu still to come! ,
CLUB CORNER We hope to see you all at our Compass Club party on Saturday, May 10th from 12:30 pm to 4:00 pm. Please RSVP to
[email protected] or
[email protected] by May 8th. Be sure to join us as we launch the Foxen Roots tastings every Thursday and Friday at our Tasting Room and Winery at 7600 Foxen Canyon Road through the Spring and Summer months. We feature three to four hand selected library wines and pair them with a small cheese and charcuterie plate. The cost is $20 for non-members, and $10 for members. Check Facebook for what we are pouring each week. As always, we are both here to assist you with any questions you may have, or any updates you may need. Please note that if you make any updates through our online webstore, we would appreciate a follow up email so that we see the changes and are able to make them the primary information in your account. We hope you have a wonderful Spring and Summer, and look for some fun new wine releases throughout the year! Cheers! John Tevis & Moselle Barnett Wine Club Team FOXEN Vineyard & Winery • 7600 Foxen Canyon Rd • Santa Maria, CA • 93454 • Tel. 805.937.4251 • foxenvineyard.com
Billy’s Winemaker Notes 2012 Chardonnay, Dry-Farmed Tinaquaic Estate Vineyard, Santa Maria Valley: Planted
by Dick and me back in 1989, our Tinaquaic Vineyard is still chugging out some phenomenal fruit year in and year out. Many consider the 2012 vintage to be one of the best, with above average yields and superb quality across the range of this County’s appellations and varietals. Foxen Canyon received ample rainfall in 2012 (11.23”), which enabled us to farm our dryfarmed estate vineyard at sustainable yields of 3-to5 pounds per vine of gorgeous fruit. This translated to approximately one and a half bottles of Chardonnay per vine. Another indication of a perfect vintage is that this wine “made itself”: fermentation was initiated spontaneously by native yeasts; and the wine went dry in barrel over the course of October, with nice natural acidity and a modest alcohol level of 13.7. The wine aged nine months “sur-lies” (on the yeast settlings) in 100% French oak (20% of which were new.) I suggest pairing this wine with raw or lightly cooked shellfish, steamed or grilled fish, chicken, vegetable terrines, and pasta or risotto with spring vegetables. Production: 833 cases • Retail: $37
May 2014
2011 Volpino, Santa Ynez Valley: The 2011 vintage fits our Volpino model “to a tee” -- with 81% Sangiovese from Faith Vineyard that is farmed by our Foxen crew; and 19% Merlot from our leased acreage at Vogelzang in Happy Canyon. It was fermented and aged as separate components, and then put through a blending trial before its final assemblage. I am constantly asked what my favorite wine is from the Foxen portfolio; and I always reply that I like them all for what they are. My mother would answer the same when asked which child was her favorite from her brood of nine. Well, after 15 years of making the Volpino, I’m beginning to reconsider the question of favorites. The Volpino seems to almost always find a way to my table, being compatible with so many of our Mediterranean-Californian culinary culture. And, our Volpinos have proven age-able track records-going all the way back to our first vintage from 1998. So, why am I so fond of this wine, year after year? It’s age-ability? It’s food compatibility? You decide. Some of my favorite Volpino pairings include roasted meats with garlic, tomatoes (fresh or roasted), oregano, parmesan and eggplant. Production: 450 cases • Retail: $32
FOXEN Vineyard & Winery • 7600 Foxen Canyon Rd • Santa Maria, CA • 93454 • Tel. 805.937.4251 • foxenvineyard.com
FOXEN
V I N E YA R D & W I N E R Y
May 2014 Order Form FOXEN
Retail
2012 Chenin Blanc, Ernesto Wickenden Vineyard 2012 Chardonnay, Tinaquaic Vineyard 2012 Chardonnay, “Block UU” Bien Nacido Vyd 2012 Pinot Noir, Santa Maria Valley 2011 Pinot Noir, Block 43 - Bien Nacido Vineyard 2011 Cuvée Jeanne Marie, Williamson-Doré Vyd 2011 Syrah, Williamson-Doré Vineyard foxen 7200
2012 Sauvignon Blanc, Vogelzang Vineyard 2011 Volpino, Santa Ynez Valley 2011 Sangiovese, Williamson-Doré Vineyard 2011 Pajarito, Happy Canyon of Santa Barbara 2011 Range 30 West, Williamson-Doré Vineyard 2011 Cabernet Franc, Tinaquaic Vineyard
$25 $37 $32 $35 $58 $40 $46 Retail
$28 $32 $40 $42 $40 $48
Compass (15%)
Qty
$21.25 $31.45 $27.20 $29.75 $49.30 $34.00 $39.10
_____ _____ _____ _____ _____ _____ _____
Compass (15%)
Qty
$23.80 $27.20 $34.00 $35.70 $34.00 $40.80
_____ _____ _____ _____ _____ _____
_____ Total: ______ Name: ______________________________ TO PURCHASE WINES Order Online Today www.foxenvineyard.com Email
[email protected] [email protected] Fax 805-937-0415 Phone 805-937-4251 x107 Mail John Tevis c/o FOXEN Vineyard 7600 Foxen Canyon Rd Santa Maria, CA 93454
Email: ______________________________ Address: ___________________________ City: __________________ State: ______ Zip: ___________Phone: ______________
r Pay with credit card on file r Call with different card # (805-937-4251 x107)
All wines listed are very limited and subject to availability. Orders will be confirmed before being processed. Final order price will include shipping and appropriate sales tax as applicable. Invoice will be included with shipment.
GRILLED HALIBUT WITH HERB PISTOU AND WALNUT BUTTER to pair with:
FOXEN 2012 Chardonnay Tinaquaic Estate Vineyard
This recipe can be found in the online recipes database at: www.foodandwine.com/recipes/grilled-halibut-with-herb-pistou-and-walnut-butter Serves: 4 servings
Ingredients • 1 teaspoon finely grated lemon zest • 4 skinless halibut fillets (about 5 ounces each) • 1 1/2 teaspoons fresh lemon juice • Kosher salt • Freshly ground black pepper • 2 tablespoons sugar • 2 walnut halves, finely chopped • 4 tablespoons unsalted butter, softened • 3 juniper berries, finely chopped (optional) • 1/4 teaspoon finely grated orange zest • 1 1/2 teaspoons minced serrano ham • 1 teaspoon fresh lime juice • Pinch of fennel pollen • 16 garlic cloves • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for grilling • 1/4 cup plus 1 tablespoon grapeseed oil • 1 cup watercress, leaves and tender sprigs only • 1/2 cup baby arugula • 1/4 cup flat-leaf parsley leaves • 1/4 cup basil leaves • 2 tablespoons chopped dill • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preparation 1. Set the fish on a platter. In a small bowl, combine 1/4 cup of salt with the sugar and pat it over both sides of the fillets. Let stand for 30 minutes. Rinse the fish and pat dry. 2. Meanwhile, in a small skillet, toast the walnuts over moderate heat for about 3 minutes, until golden. Transfer to a small bowl and let cool. Stir in the butter, juniper berries, orange zest, ham, lime juice and fennel pollen. Scrape the nut butter onto a sheet of wax paper and spread to a 3-by-6-inch rectangle; wrap in the paper. Refrigerate until firm. 3. Put the garlic in a small saucepan, add cold water to cover and bring to a boil. Drain. Repeat this process 3 times, reserving 2 tablespoons of the final water. Transfer the garlic and reserved water to a blender. Add 2 tablespoons of the olive oil and 1 tablespoon of the grapeseed oil and puree until smooth. Scrape the garlic puree into a bowl. 4. Add the watercress, arugula, parsley, basil and dill to the blender and pulse until finely chopped. With the machine on, pour in the remaining 1/4 cup each of olive oil and grapeseed oil and puree until smooth. Add the Parmigiano, lemon zest, lemon juice and the garlic puree and pulse to combine. Season the pistou with salt and pepper and transfer to a bowl. 5. Light a grill or preheat a grill pan and brush it with olive oil. Brush the fish with olive oil and grill over moderately high heat, turning once, until cooked through and lightly charred, 6 minutes. Spoon the pistou onto 4 plates and top with the fish. Unwrap the butter and cut it into 4 rectangles. Place the butter on the fish and serve. MAKE AHEAD The pistou can be refrigerated for up to 2 days. The butter can be refrigerated for up to 3 days. SERVE WITH Heirloom tomato salad. FOXEN Vineyard & Winery • 7600 Foxen Canyon Rd • Santa Maria, CA • 93454 • Tel. 805.937.4251 • foxenvineyard.com
