Look To South Africa For Quality & Value

SEBEKA 2007 CABERNET PINOTAGE

Winemaker Andries Blake believes that it is important to honor South Africa’s 350-year winemaking heritage while appealing to today’s wine tastes. Sebeka wines offer complex flavors yet remain uniquely approachable for American wine consumers. By balancing exotic aromas and intense fruit flavors, Andries believes that his Sebeka wines showcase the natural beauty of the South Africa landscape.

Production / Vinification Methods
The grapes used to create the 2007 Sebeka Cabernet-Pinotage were grown in a number of South Africa’s finest vineyard districts located across the Western Cape. The cooler districts benefit from the fog created by the cold ocean currents coming north from Antarctica, as well as the vigorous “Cape Doctor” cross winds coming from the Atlantic and Indian oceans. The warmer districts take advantage of the bright South Africa sunshine and produce grapes with deep, rich colors and ripe fruit flavors. By marrying grapes from such diverse areas, Andries was able to produce a finished wine of great character and complexity.

The grapes were picked at optimum ripeness, then destemmed & crushed into stainless steel for 3 day fermentation on skins @ 28º C, then pressed & inoculated with MLF bacteria. Clarified after 100 % completion of MLF. The final blend is made up of carefully selected tanks.

Analysis
Grape Varieties: Cabernet Sauvignon / Pinotage
Alcohol 13.8 %

Sugar 6 g/l
Total Acid 6 g/l
pH 3.6

Tasting Notes
Nose
Our 2007 Sebeka Cabernet-Pinotage is a fruit driven wine that features the blackberry, currant and herbal notes typical of Cabernet along with red fruit, acidity and smoky earth notes typical of Pinotage, South Africa’s signature varietal. Bright, ripe berries and subtle oak flavours of chocolate and mocha promise what is delivered on the palate.

Taste:

Well structured and beautifully balanced. Attractive notes of fresh red berries are backed by longer lingering dark fruit, all supported by good tannins and the velvety finish of toasted oak.

General Notes
Drink now or cellar for another 2 - 3 years
Perfect companion for rich foods, including fire-grilled meats and vegetables, or your favorite pasta.

South African Table Wine, ©2007 Sebeka Wines, Healdsburg, CA. All rights reserved.

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SEBEKA
2007 SAUVIGNON BLANC
WESTERN CAPE

Andries Blake believes that it is important to honor South Africa’s 350-year winemaking heritage while appealing to today’s wine tastes. Sebeka wines offer complex flavors yet remain uniquely approachable for American wine consumers. By balancing the exotic aromas and intense fruit flavors of Sebeka wines, Andries strives to evoke the natural beauty of the South African landscape.

The Vintage

The grapes used to create the 2007 Sebeka South African Sauvignon Blanc were grown in a number of South Africa’s finest vineyar districts located across the Western Cape, predominantly Breedekloof. The cooler districts benefit from the fog created by the cold ocean currents coming north from Antarctica, as well as the vigorous “Cape Doctor” cross winds coming from the Indian ocean. Soils are typically sandstone and sandy alluvium.

The cold winter and generally favorable conditions ensured that the grapes were healthy and could ripen perfectly.
Despite a heat wave at the start of harvest, the nights remained cool. This, combined with the cool temperatures preceding the early harvest, produced grapes of very high quality.

Winemaking

The Sauvignon Blanc grapes were carefully hand harvested and gently de-stemmed. They were then crushed, pressed and allowed to settle overnight. Each lot was fermented in upright stainless steel tanks to retain the bright fruit flavors and natural acidity of the grapes s to retain a crisp structure. The juice fermented slowly at 14°C. None of the lots underwent malolactic fermentation. Andries then sampled the finished lots and chose the ideal blend, arriving at a wonderfully balanced, crisp wine.

Tasting Notes

Our 2007 Sebeka South Africa Sauvignon Blanc is a vibrant New World style wine that offers a generous bouquet of gooseberry, tropical fruits and herbal notes. The palate confirms the bouquet, with the flavors accented by subtle mineral notes.

The crisp acidity and bright tropical fruits evident in this wine pair well with a wide variety of foods, especially Asian and Indian cuisines. This wine is at its best if enjoyed within one year of release.

Alcohol 12.8 %

Sugar 6 g/l
Total Acid 6.5 g/l
pH 3.5

South African Table Wine, ©2007 Sebeka Wines, Healdsburg, CA. All rights reserved.

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SEBEKA
2007 CHARDONNAY
WESTERN CAPE

Winemaker Andries Blake believes that it is important to honor South Africa’s 350-year winemaking heritage while appealing to today’s wine tastes. Sebeka wines offer complex flavors yet remain uniquely approachable for American wine consumers. By balancing exotic aromas and intense fruit flavors, Andries believes that his Sebeka wines evoke the natural beauty of the South Africa landscape.

The Vintage
The grapes used to create the 2007 Sebeka South Africa Chardonnay were grown in a number of South Africa’s finest vineyard disticts located across the Western Cape, predominantly Breedekloof. The cooler districts benefit from the fog created by the cold ocean currents coming north from Antarctica, as well as the vigorous “Cape Doctor” cross winds coming from the Indian ocean. The warmer districts take advantage of the bright South Africa sunshine and produce grapes with ripe fruit flavors. Soils are typically sandstone and sandy alluvium.

The cold winter and generally favorable conditions ensured that the grapes were healthy and could ripen perfectly.
Despite a heat wave at the start of harvest, the nights remained cool. This, combined with the cool spring and summer temperatures preceding the early harvest, produced grapes of very high quality.

Winemaking

The Chardonnay grapes were carefully hand harvested and then gently de-stemmed. They were crushed, pressed and allowed to settle overnight. Each lot was fermented in upright stainless steel tanks to retain the bright fruit flavors of the grapes and to achieve a clen, balanced structure. The juice was allowed to ferment slowly at 14°C. None of the lots underwent malolactic fermentation. Andries then tasted the finished lots and selected the best blend to arrive at the complexity he desired in the finished wine

Tasting Notes

The 2007 Sebeka South African Chardonnay has a crisp style, offering a bouquet of fresh apples, pears, spicy cloves and caramelized sugar. The palate confirms the bouquet, and is accented with hints of oak and vanilla on the finish.

This well balanced wine has a slightly creamy yet crisp texture which allows it to pair well with a wide variety of foods,
especially grilled poultry and fish dishes prepared with Cajun spices and fruit salsas.

This wine is at its best if enjoyed within one year of release, but should be able to age in the bottle for up to two years.

Alcohol 13.8 %

Sugar 6.5 g/l
Total Acid 6.5 g/l
pH 3.5

South African Table Wine, ©2007 Sebeka Wines, Healdsburg, CA. All rights reserved.

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ELEVEN MADISON PARK HOSTS A SPECIAL DINNER FEATURING CHAMPAGNE JACQUES SELOSSE TUESDAY, OCTOBER 28

On Tuesday, October 28 at 6:30 PM, Eleven Madison Park and Champagne Jacques Selosse will present a special evening featuring a six course dinner from Chef Daniel Humm, paired with the coveted wines of Champagne Jacques Selosse. These Champagnes are widely regarded as some of the best wines in the world, and this dinner marks one of the rare occasions when they will be served together in the United States. The event will take place in the restaurant’s intimate Private Dining Room overlooking Madison Square Park. For this singular occasion, Chef Daniel Humm and Wine Director John Ragan will welcome Champagne Jacques Selosse’s owner and winemaker, Anselme Selosse to Eleven Madison Park.

Considered one of the most original winemakers in France today, Gault-Millau named Selosse France’s best winemaker in every category, an unprecedented honor, and he is widely celebrated for his assertive “Selosse” flavor profile, and the remarkable textures achieved in his wines. Since assuming control of his father’s estate in 1980, Selosse has challenged Champagne’s traditional definitions of excellence, employing fastidious viticulture and innovative technique in the creation of intensely vinous Champagnes. His work has sparked a

revolution among the grower-producers in the Champagne industry, encouraging a trend towards small, quality-driven growers with low yields, chemical-free vineyards and terroir-based wines. For the dinner, Selosse has selected several of his top Champagnes, rarely seen in the US. The menu will include the Version Originale, a great multi-vintage cuvee; the transcendent Substance, made from a solera started in 1987; the Exquise, a higher dosage “cuvée Gourmand”; the Contraste, an incredibly vinous and powerful Pinot Noir; the Rosé, a unique rosé with just a hint of salmon color. In addition, Selosse will debut the 1999 Millesime, a vintage of the Methode Selosse that won’t be released until 2009. Throughout the course of the dinner, Anselme Selosse and his wife Corinne will speak with guests about each of the wines. Price per person is $495, plus tax and a 20% service charge. For reservations, please contact Dana Longiaru, 646.747.2586.

Eleven Madison Park, which won the James Beard Award for Outstanding Wine Service in 2008, is part of Danny Meyer’s Union Square Hospitality Group (USHG) which also includes New York City classics: Union Square Cafe, Gramercy Tavern, Tabla, The Modern and two cafes at MoMA (Cafe 2 and Terrace 5), Blue Smoke/Jazz Standard and Shake Shack, as well as Hudson Yards Catering and Hudson Yards Sports & Entertainment.

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The Stylish Aperitif

· Dry Sack is a medium dry sherry from Spain, a stylish alternative to white wine and cocktails.

· The perfect aperitif with a fragrant toasted nut bouquet and delicate taste that is neither too sweet nor too dry.

· The word aperitif is from the Latin aperire, “to open.” An aperitif is a light, alcoholic drink designed to prime the palate without overwhelming the senses.

· Aged for a minimum of six years in oaks casks under Spain’s time-honored solera system of fractional blending and carefully monitored by the Consejo Regulador which grants the Denomination of Origin to wines from Jerez.

· A distinctive blend of Palomino and Pedro Ximenez grapes.

· Produced since 1906 by the world-renowned Williams & Humbert winery in Jerez, Spain, located in the region of Andalucía. Williams & Humbert is the largest winery in Europe with more than 1,200 acres of vineyards.

· Andalucía is the only region in the world where sherry is produced. Sherry takes its name from Sherish, the Moorish name for the town of Jerez.

· Best served chilled in a wine glass or on the rocks in a tumbler. Also great in cocktails.

· Its versatile and balanced taste pairs well with many dishes including tapas, meats, cheeses and different cuisines including Asian, European and American.

· The iconic sack-cloth bag is a tribute to sherry’s Shakespearean nickname - “sack.” Williams & Humbert has the exclusive rights to use the word “sack” in its brand name.

· Dry Sack is 19.5% alcohol by volume and is available in 750ml bottles. Average retail price: $15.99. It is sold in 140 countries.

Dry Sack Aperitif Cocktails:
Pour over ice and add a dash soda for a light spritzer
Add to a glass of sparkling wine for a Dry Sack Royale
Mix with a dash of vermouth and orange bitters, serve over ice

Imported by Kindred Spirits of North America, Inc. Miami, FL. www.KindredSpiritsUSA.com.
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Dry Sack Q&A

What is Dry Sack?

Dry Sack is a Medium Dry sherry with a distinctive blend of Palomino and Pedro Ximenez grapes. First produced in 1906, the product is aged in oak casks for six years by the traditional Solera method in the authentic family-owned Williams & Humbert “bodega” (winery) in Jerez, Spain. One of the best-known brands in the world, it is enjoyed in more than 140 countries.

How Should I Drink/Serve It?

Dry Sack tastes best served chilled, as an aperitif, in a wine glass or a copita (a traditional sherry glass). Alternately, its versatility can be enjoyed over ice in a short tumbler, at room temperature or in a signature “tall” cocktail. The Dry Sack Spritzer made with Dry Sack and club soda with ice and a slice of lemon offers the perfect refreshment. Since it is 19.5% alcohol it is stronger than regular wine, a 2.5 to 3-oz pour is recommended.

What’s An Aperitif?

The word comes from the Latin aperire, meaning “to open”. An aperitif is a light, alcoholic drink designed to spark the appetite. A good aperitif will provide a refreshing start the evening but won’t dull your appetite or senses. If you’ve ever had two or three martinis before a good meal then you’ll understand why. Try an aperitif instead of a glass of wine or mixed cocktail for happy hour, or while waiting for your table at a restaurant.

Where Does The Dry Sack Name Come From?

The word sack is the anglicized name for the “saca” or liquid drawn from the solera system for bottling. When Williams and Humbert, a company set up by British immigrants to Spain first began making sherry in the 1880s they named their product after this old word for sherry and placed the bottle in a sack-cloth bag to make a stylish statement. They were quite ahead of their time when it comes to product merchandising! Dry Sack’s bag has become quite iconic, and what’s more, Dry Sack is the only company from Jerez allowed to use the word sack in its brand names.

I’m Not Sure I Like Sherry, Why Should I Try Dry Sack?

If you’ve never tried sherry, then you only think you know what it tastes like, so try it! If you’ve tried sherry before and didn’t like it, well, you haven’t tasted Dry Sack. Since Dry Sack is not a cream sherry (like Harvey’s) or a dry sherry (like Tio Pepe) you’ll be surprised at how appealing the taste is - neither too sweet, nor too dry. You can also enjoy Dry Sack with a variety of appetizers, meats, salads and cheeses. A 2.5-oz serving of Dry Sack has just 80 calories.

How Long Can I Keep It and How Should I Store It?

Once opened you should keep Dry Sack in the refrigerator and use within a few days for optimal taste. It will keep for longer than that, but the taste will change over time if left at room temperature. So, please enjoy its versatility and not just save it for an occasional treat.

Are There Any Other Dry Sack Varieties?

Also available in the US at fine restaurants and retailers is Dry Sack 15 Year-Old; a rare Oloroso sherry that has been aged for at least 15 years. Dry Sack 15 is best enjoyed as a dessert wine, after-dinner drink or cordial.

What Is the Solera Ageing Process?

This process is what makes wines from Jerez truly special and gives Dry Sack its distinctive taste and authenticity. After fermentation the wine rests in oak casks or “botas” stacked in three or four horizontal rows. The casks are stacked with the youngest wines on the top row and the oldest wines on the bottom row which is known as the “solera” (from the Spanish word suelo, or ground).

Wine for bottling is always drawn off from the ground-level casks (”solera”) by an operation known as the “saca”. Only a small amount of wine is taken from each cask during the saca. This wine is then replaced by the same quantity of wine from the level above, which is in turn replaced with wine from the next row up and so on. The top level casks are then blended with the new wines from the last harvest.

The ageing system of sherry wines is a dynamic process involving a methodical blending of young wines with other, more mature wines. In this way, the younger wines gradually acquire the fine qualities of older wines which have enjoyed many years of ageing.
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Original Aperitifs

Julie Reiner created and served the El Cid Punch for SHARE’s recent A Second Helping of Life fundraiser to fight breast and ovarian cancer, held in NYC September 15th. It makes a fabulous holiday punch.

Dry Sack was first produced in 1906 from the world-renowned Williams & Humbert winery in Jerez, Spain. A blend of the finest Oloroso and Pedro Ximenez grapes, it is aged for six years in oak casks under the time honored Spanish solera system. Dry Sack is the perfect aperitif - priming the palate without overwhelming the senses, a stylish alternative to white wine. Serve chilled straight or on ice, or mixed in a cocktail.

Madroño
Winner, 2002 Sherry Cocktail Competition
Created by Giuseppe Gonzalez, The Clover Club, Brooklyn, NY

3 oz Dry Sack
2 strawberries
2 cinnamon sticks
½ oz. Torani Amer
2 barspoons of Demerara Syrup

Muddle one strawberry in Torani Amer
Break cinnamon stick in half into shaker.
Add Dry Sack. Shake.
Serve in wine goblet. Top with more ice.
Garnish with fanned strawberry, whole cinnamon and a straw.

El Cid Punch (Serves 4-6 people)
This is a terrific holiday punch, perfect for entertaining!
Recipe by Julie Reiner, Proprietor, The Clover Club, Brooklyn

9 oz Gran Duque de Alba Solera Gran Reserva
6 oz Dry Sack
12 oz Rosie Lee Tea (English breakfast & Earl Grey mixed = parts)
4.5 oz lemon juice
6 bar spoon sugar muddled with peel from 4 Valencia orange
½ oz Clove syrup (4 oz cloves in processor, add 16 oz simple syrup, bring to a boil take off & fine strain.) If this is too difficult, just make this simple syrup.
Top with 12 ounces rosé Cava

Serve in a punch bowl.
Garnish: strawberries, apples, orange slices

Desire
Recipe by Chris Hannah, Arnaud’s New Orleans

1 ½ oz Gran Duque de Alba Spanish brandy
¾ oz Dry Sack
½ oz lemon juice
¼ oz simple syrup
Shaken and strained
Serve neat or on the rocks

The Conquistador
Recipe by Chris Hannah, Arnaud’s New Orleans

1 ½ oz Gran Duque de Alba Spanish brandy
¾ oz Dry Sack
½ oz Cherry Heering
½ oz Lemon Juice
Shaken and strained
Serve neat

Dry Sack Old Fashioned
Recipe by Chris Hannah, Arnaud’s New Orleans

1 oz Dry Sack
1 oz dry white wine
Pour over ice
Add splash of soda water

Passione
Recipe by Chris Hannah, Arnaud’s New Orleans

2 oz Dry Sack
1/4 oz simple syrup
2 oz Champagne or Sparkling Wine
1 orange wedge
Muddle orange wedge with simple syrup in bottom of old fashioned glass
Add ice and 2 oz of Dry Sack
Top with ice and champagne or sparkling wine
Serve in rocks glass

Dry Sack Manhattan
1 oz Bourbon
½ oz Dry Sack
Dash of Bitters
Pour over ice in mixing glass and strain
Serve straight up in a martini glass
Garnish with orange peel

Dry Sack Royale
Fill flute with
4 oz Cava
1 oz Dry Sack

Classic Miller’s Dry Sack
1 ½ oz Dry Sack
¾ oz Martin Miller’s gin
¾ oz sweet vermouth
1 dash orange bitters
Serve on the rocks

Sherry Gin Alexander
1 oz Dry Sack
1 oz Martin Miller’s gin
Top with soda
Twist of fresh orange peel
Serve on the rocks

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LOUIS M. MARTINI CELEBRATES 75 YEARS OF FAMILY WINEMAKING

IN THE HEART OF THE NAPA VALLEY

The Martini family is proud to announce 75 years of winemaking excellence at the Louis M. Martini Winery. The Napa winery enjoys three generations of family winemaking and a pioneering spirit that has earned it a reputation synonymous with quality, spirit, and the Napa Valley itself.

Louis M. Martini Winery has developed a legacy as one of Napa’s best Cabernet Sauvignon producers. What began as a bold move by founder Louis M. Martini in 1933 to build a winery in anticipation of the repeal of Prohibition, has followed three generations of family winemakers who all share a pioneering spirit as well as the pursuit of quality, excellence, and community.

The winery earned its reputation as a pioneer over many years of innovation and experimentation in the pursuit of quality. In the vineyard, Louis M. Martini Winery pioneered many vineyard management techniques, including being among the first of Napa wineries to harvest mechanically; using wind machines to combat frost in the vineyard (developed at Monte Rosso Vineyard with a small airplane engine and propeller); being among the first to use cold (controlled) fermentation; and developing the Pinot Noir “Martini Clone” through U.C. Davis in 1956, this became the first commercially produced Pinot Noir out of Carneros.

In addition to the winery’s pioneering spirit in the vineyard, Louis M. Martini Winery has also remained on the cutting edge of experimentation within the winery. Louis P. Martini

began setting aside “Special Selection” bottles of wine back in the 1950s, when he determined that certain premium lots of Cabernet Sauvignon were exceptional. This began the now-famous Louis M. Martini “Special Selection” program, which collectors still vie for today. In 1968, Louis P. began an experimental blending and barrel aging program known as the “Lot Program” which set the foundation for the recently released and highly regarded Lot 1 Cabernet Sauvignon. 2002 marked the construction of an onsite, state-of-the-art “winery within a winery”, named Cellar 254, after its address on Highway 29. Cellar 254 was built to produce high-end small lots and provide extra care to special wines. Special treatment for Cellar 254 wines include hand sorting and de-stemming, gravity flow, 3 ½-ton open top fermentors, manual punch downs, submerged cap fermentation, and gentle pressing through a basket press.

Third generation winemaker Michael Martini comments, “It is an honor to carry on my father’s and my grandfather’s legacy. Over the course of three generations, we have built a community that feels more like a second family. I am grateful to be a part of this community and to contribute to its growth and prosperity. As we celebrate this family milestone, we honor my grandfather and my father who had the vision to create wines of quality and distinction. I look forward to carrying on this tradition in the years to come.”

In 2008, Louis P. Martini was inducted into the Vintner’s Hall of Fame as a “Pioneer”, marking a public recognition of the contributions made by this visionary wine industry leader.

Louis M. Martini wines are the voice of Cabernet Sauvignon, wines that reflect three generations of accumulated wisdom fitting vines to the land and blending for balance in the bottle. As the winery celebrates 75 years of winemaking, they salute their Napa Valley neighbors who have joined them in elevating the quality of Napa and California wines, allowing these wines to compete for worldwide attention and acclaim.

For more information about Louis M. Martini Winery, please visit http://www.louismartini.com.

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IN THE HEART OF THE NAPA VALLEY

The Martini family is proud to announce 75 years of winemaking excellence at the Louis M. Martini Winery. The Napa winery enjoys three generations of family winemaking and a pioneering spirit that has earned it a reputation synonymous with quality, spirit, and the Napa Valley itself.

Louis M. Martini Winery has developed a legacy as one of Napa’s best Cabernet Sauvignon producers. What began as a bold move by founder Louis M. Martini in 1933 to build a winery in anticipation of the repeal of Prohibition, has followed three generations of family winemakers who all share a pioneering spirit as well as the pursuit of quality, excellence, and community.

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