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Wine Clubs
Wine Clubs

2010 upcoming Wine Shipments

Wine Collector's Program




Your January wine club shipment

2008 Sangiovese Rosato

A small production wine produced from 2 acres of our Estate Sangiovese vineyard. Harvested for a nice, clean, low residual sugar wine very reminiscent of pink grapefruit and strawberries. When you have natural sugar (not added concord grape juice concentrate) you also have natural acid occurring and end up with a beautifully balanced wine. Great to serve with Sunday brunch or on a warm spring day with a picnic.

ENJOY!



March


2003 Estate Vineyard Merlot  - library wine

WCP members price:  $22.40 per bottle, retail price: $28

 



 

May


2009 Private Reserve "Sur Lie" Chardonnay

WCP members price:  $25.60 per bottle, retail price: $32









 









Please email mklescewski@chateaujulien.com if you are interested in an alternative wine selection for the month


Vintner's Elite
2, 4 or 6 bottles



February


1999 Private Reserve Cabernet Sauvignon from the Estate's library
$48/ VEC member price, $60 retail price

ACCOLDADES FROM THE LIBRARY
88 ~ Highly Recommended. “Brilliant ruby red hue. Oak, black currant, sage and currant aromas. Medium-full to full-bodied on the palate, this wine has very good depth of fruit, firm tannins and balanced acidity.” — Beverage Testing Institute, Tastings.com

 ****1/2~“is very rich, supple, with excellent black and red currant fruit, and just enough acidity to keep the ripeness of the fuit in check. In a work, it’s ‘yummy.’ Pair with prime rib or veal osso buco.” — Michael Lonsford, Houston Chronicle, June 17, 2003

 Highly Recommended. “Launches with a strong scent of well-charred new oak, plus vanilla and buttered toast. Yet the underlying fruity flavors of blackberry and cassis easily handle it. Smooth and long in the mouth.” —     Wine Enthusiast Magazine, October 2003

 “Blackberries, coffee and French oak aromas open to a complex, full-bodied wine that has a long aftertaste. If the obvious drying tannins come into balance, this will be dandy.” — Randy Buckner, wineloverspage.com, July 2003

 “This was a big, powerful, full-bodied wine that promised great aging potential. Dark, jammy fruit poured from the aroma with hints of coffee. In the mouth, the fruit tasted ripe and the texture smooth.” — Frank Sutherland, The Tennessean, August 4, 2003

 “Aromas of beefsteak tomato, currant, red cherry, and lifted blackberry precede the same as flavors... all laced with a significant amount of tannin." — Colorado Wine News, September 2003

 

May

1998 Private Reserve Merlot from the Estate's Library


August

2007 La Conviviance


November


2007 Black Nova III


*Pricing does not include shipping and handling. Actual shipping costs will be added according to the member's destination region.

Please contact Melinda directly if you have any changes to your featured wine shipment. Please note
: we will not ship wines to extreme hot regions during the summer. Orders will be processed, held and shipped when it has cooled down enough for the wine to arrive safely.

NEW POLICY: All cancelled or refused shipments must be made by the last day of the month prior to shipment (i.e. changes for a July shipment must be made by June 30th) Cancellations or refused shipments after that date are subject to a restocking fee, covering the initial shipping costs, return shipping and the shipper carton.



WCP  Weeknight Wines
featured Wines & Recipes for everyday cooking

MARCH WINES
Pair with Emerald Bay Chardonnay
Fettucini with Parsley, Pesto & Walnuts, mathastewart.com

 Perfect with the Hawk House Red
Whole-Wheat Pizza with Artichokes & Pecoino, marthastewart.com

A favorite with the Barrel Selected Cabernet Sauvignon
Grilled Burgers with Garden Vegetables, marthastewart.com




Exclusive Member Events


Click here to learn about our 2010 Calendar of Events and special Club member pricing

Have you made your reservations for the second annual Winemaker New Release Party Saturday May 15, 2010 from 5-7 PM? The event is complimentary to Wine Collector and Vintners Elite members. Please call Melinda directly at the Wine Estate to make your reservation (831)624-2600 or note "Wine Collector Member" in the comment section of your website order. Only four more months until this fun evening!!!



Concierge Services
We would love to hear from members visiting the Monterey Peninsula! Please keep in mind:

  • Members can schedule a VIP tour for up to ten guests at the Wine Estate
  • We are happy to assist in enhancing your visit to the Monterey Peninsula.
  • Contact Melinda directly to learn more about partner hotels and how WCP members can save up to 30% off room rates on the Monterey Peninsula- mklescewski@chateaujulien.com



Article Archives
Links to some favorite, fun and educational websites

Wine Spectator Vintage Report

Wine 101


 
Recipe Archive

 

Mini Pumpkins Stuffed With Sausage & Sage
 Private Reserve Merlot
"I saw this in last Sunday's Food & Wine section in the SF Chronicle. A yummy festive pairing with the Merlot!"  - Wine Collector Manager Melinda Klescewski.

Serves 6

 As they bake, the savory stuffing permeates the flesh of the pumpkins, giving an additional flavor. Serve these as either a first course or a main course, depending upon the rest of your menu.

 

6 mini pumpkins, about 3 inches in diameter, preferably with stems intact

12 ounces bulk pork sausage

1 egg

1 cup coarse bread crumbs

1 tablespoon minced fresh sage

1 tablespoon minced fresh parsley

-- Kosher salt and freshly ground pepper to taste

Instructions: With a sharp knife, cut off the upper fourth of each pumpkin. Reserve each top. Scoop out the seeds, and if necessary, enough flesh to leave a shell about 1/2-inch thick. Salt and pepper the inside of each cavity.

 Preheat an oven to 350°. In a bowl, combine the sausage, egg, bread crumbs, sage and parsley. To taste for seasonings, fry about a teaspoon of the mixture, then taste. Add salt and pepper if needed.

 Fill each pumpkin with some of the stuffing, mounding it 1/2 inch above the rim. Place the pumpkins on a baking sheet with their tops alongside, stem up. Bake until the filling has firmed and begun to pull away slightly from the sides and the pumpkin shells are easily pierced with the tip of a sharp knife, 40 to 45 minutes.

 Replace the tops and serve hot.

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 Noodle Salad with Ginger Dressing
Private Reserve "Sur Lie" Chardonnay

7 ounces dried udon noodles or fettuccine (fettuccine broken in half)

12 ounces shredded coleslaw mix

2 scallions, white and green parts, thinly sliced

1 cup cilantro leaves

3/4 pound cooked medium shrimp, halved lengthwise

1/4 cup teriyaki sauce

2 tablespoons finely grated fresh ginger

1/2 teaspoon Chinese chile-garlic sauce

1/4 cup plus 2 tablespoons vegetable oil

Salt

Lime wedges, for serving

     

DIRECTIONS

Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.

 

In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.

 

MAKE AHEAD

The dressed salad can be refrigerated overnight. Add the shrimp just before serving.

 

 


Questions about your WCP membership? Please contact us directly.

Do you have a wine question for Winemaker Bill Anderson? Submit your question today and look for your name in the next WCP membership newsletter.


 


News & Events



Tours and Packages available. Give us a call (831)624-2600 to learn more, or click here





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