LaetitiaVINEYARD & WINERY

December 2013

Situated in the Arroyo Grande Valley of Southern San Luis Obispo County, California, Laetitia Vineyard & Winery is dedicated to producing world-class Burgundian wines with a special focus on Pinot Noir. The winery is also noted for its limited production of French-inspired Méthode Champenoise sparkling wines. From a hillside setting just four miles from the Pacific Ocean, Laetitia’s vineyards enjoy cool sea breezes, coastal fog and a long growing season. When combined with the well-drained soils of the Laetitia Estate, these favorable conditions result in exceptional fruit and wines with balance, complexity and elegance.

Laetitia Vineyard & Winery453 Laetitia Vineyard Dr.Arroyo Grande, CA 93420

Tasting Room open daily from11:00 am to 5:00 pm

805.481.1772info@laetitiawine.comwww.laetitiawine.com

LAETITIAV I N E Y A R D & W I N E R Y

Cover: Estate Chard, Brut Cuvée, & Pinot.

Cellar Update withERIC HICKEY

Riddling the Racks withDAVE HICKEY

Behind the Scenes withLINO BOZZANO

Featured Employee:CHRISTINA BUENROSTRO

CLUB CONTENTS

AwARDS & ACCOLADES

HAppENINgS

HE SAID..SHE SAID wINE MYTHS & FOLKLORE

COOKINg wITH LAETITIA

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Pictured: Estate Pinot Noir.Cover: Estate Chard, Brut Cuvée, & Pinot.

Pictured: Valve on a gas tank used to spare out oxygen in wine tanks.

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ell, it’s the end of another year. They go by faster and faster it seems. But it’s good to reflect back on all the highlights of the year, and in particular, the harvest. I have said this before, but each harvest is like anticipating a new baby’s arrival and the 2013 harvest was no exception, except it was like anticipating the arrival of a baby elephant! We had a pretty good idea the crop was big, but you never know until you start picking and sure enough it

was every bit the size we thought, plus some.

We have handled large harvests before, 2012 being the most recent, but the difference this year is that many of the blocks were stacked up on each other in terms of ripening. So, the effort to get everything picked in a timely manner and more importantly, to have the fermentation space to handle the crop was immense. But we pulled it off. Somehow. Also, sometimes with big crops you get concerned about the quality of the wines, but once we started draining the first tanks and tasting the wine, we knew immediately there was no concern. Big, rich, intensely colored and balanced wines have come from the vintage. This goes for both Laetitia and Santa Barbara Highlands Vineyard. We are very pleased. So enjoy your fantastic 2012’s knowing there

is another round of great wines to follow with the 2013’s.

Eric Hickey, Still Winemaker

“..like anticipating the arrival of a baby elephant...”

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Cellar Update withEric Hickey

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Dave Hickey, Sparkling Winemaker

Riddling the Racks with Dave Hickey

everal years ago I was at a pouring at the Morro Bay Museum of Natural History. The wines featured that day were our Brut Cuvée and our Brut Rosé. The guests that I would be serving were enjoying a trip on a “wine trail”, which means that they were all traveling on busses from one destination to another and would get to try different wines along the way. I was quite surprised that as the people arrived and headed for the table that I was at, many of them automatically veered away from the Brut Rosé and asked to try the Brut Cuvée. As I briefly tried to encourage different ones to at least taste the Rosé, I heard time and again “I don’t like sweet wines”

and many refused to let the wine cross their lips.

There are of course wines that we like and wines that we don’t like. But I learned an important lesson that day: what we see in the glass can have a very strong influence on what we believe the wine will be like. Laetitia Brut Rosé is, of course, not considered a “sweet” wine. The sugar level in the wine is the same as our other “Brut” sparklers and the elegant pink-salmon hue of the wine is produced prior to bottling when I blend my very dry wines from harvest with a kiss of very dry red Pinot Noir that has aged in older French oak barrels. It is absolutely one of my favorite wines both to make and to enjoy with friends, with its beautiful notes of pale strawberry, freshly baked shortcake and raw almond, aromatic and flavorful, but with a crisp, dry finish. For me it just seems that the world looks better through

a Rosé colored wine glass.

Pictured: Dave sabering a Brut Cuvée bottle.

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“..refused to let the wine cross their lips.”

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“..refused to let the wine cross their lips.”

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Pictured: Snow at Santa Barbara Highlands Vineyard.

Lino Bozzano, Vineyard Manager

“..some of the best

vintages are the years that have..’mystery

yields’.”

he old misconception in the wine business is, the larger the yield, the worse the wine. The bottom line is; yield, or how we refer to it “tons per acre”, means nothing. There are many factors contributing to yield. The key to growing the best wine is balancing all of the factors or vine balance. Vine balance begins with pruning and ends with veraison. From the beginning of the season we are determining how much potential crop we can grow. Our target yield is decided by the variety of grapes grown, soils and climate. Simply put, vine balance is the crossing point between the maximum amount of grape clusters per foot of row that can receive equal

sunshine and heat without competing for resources.

The main factors that control actual yield are the cluster weights. Our historical cluster weights for Laetitia Pinot Noir are 1.6-2.0 oz. However, this year our average cluster weight was 2.8-3.2 oz. We had similar cluster per vine quantities as other years, but this year the grapes simply weighed more. Nobody knows why this happens, it’s just a part of farming that remains a mystery. Ironically, some of the best vintages are the years that have these ‘mystery yields.’ I’ll never understand why we cling to the myth of low yields equals better wine. For now, I’m happy to sit back, enjoy some wine with family and friends and not worry about any of it for another year.

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Behind the Scenes withLino Bozzano

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“..the last 5 years, Christina has..began to pour the wines she has come to love..”

Pictured: Lanterns lighting a nightime Laetitia Dinner.9

Featured Employee:

What was your first job? A restaurant, retail store or car wash, perhaps? We bet it wasn’t working at a winery! Christina Buenrostro was lucky enough to begin her career at the tender age of 16 here at Laetitia, washing tasting glasses and stocking shelves on the weekends. Over the last five years, Christina has worked her way up to a spot on our events team and has began to pour the wines she has come to love (in the last year in which she turned 21, of course) in our tasting room. Although Christina has come to realize a passion for wine, she has always had a love for children. She is currently attending college in her hometown of Santa

Maria, where she is studying to become an elementary school teacher.

When she’s not serving up wine or studying, Christina enjoys dancing, cooking, playing video games and basketball and going out on movie dates with her boyfriend. She also enjoys taking trips with her family to Guadalajara, Jalisco in Mexico, where her parents grew up. Although she doesn’t have a favorite sports team, Christina’s favorite basketball player is Steve Nash of the LA Lakers. When asked her wine of choice, she says she has been enjoying the Reserve du Domaine Pinot Noir and Brut de Noirs sparkling wine on warm days. We thank Christina for her years of work with us and know that as she is great at educating about our wines in

the tasting room, she will make a wonderful teacher one day!

Christina Buenrostro

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Non-Vintage Laetitia XDWith just a “kiss” of sweetness, our beautiful interpretation of a demi-sec, the XD opens up with aromas of honeysuckle, strawberry rhubarb pie and orange zest. It’s luscious, round flavors pair well with fruit-driven desserts.Retail $25.00 Club $17.50

2011 Laetitia Brut RoséBeautifully blush in color with glints of copper throughout the streams of tiny bubbles, our famous Brut Rosé is an instant attention grabber. On the palate, freshly-picked strawberries, tart watermelon rind and quenching acidity mark the 2011 vintage, while secondary notes of freshly baked brioche and baking spices speak to the balance and complexity of this very special wine. Retail $30.00 Club $21.00

2008 Laetitia Brut CoquardThe 2008 vintage of Brut Coquard opens with notes of raspberry wafer folded into toasted merinque with a hint of cocoa powder. Rich and decadent, the Coquard finishes with bright strands of citrus zest and bracing minerality. Retail $35.00 Club $24.50

2009 Laetitia Cuvée M Steady streams of fine bubbles throughout this golden-straw colored wine entice the eye while generous flavors of ripe orchard fruit greet the nose with a kiss of candied lime zest. Upon second approach, creamy notes of mascarpone and sweet melon show themselves in this 50/50 blend of rich, structured Pinot Noir and bright, vivacious Chardonnay.Retail $35.00 Club $24.50

Club

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2012 Laetitia Whole Cluster Pinot Noir

This wine is marked by a refreshing grip in mouth feel and a singular focus on the palate. Crisp notes of cassis, whole-leaf tobacco and black peppercorn overwhelm the senses. While a touch of sweet oak and sultry black tea round out the profile beautifully. Look to pair with roasted duck or lean meats with caramelized carrots. Retail $40.00 Club $28.00

2011 Laetitia Reserve du Domaine Pinot Noir (2)

With each vintage the Laetitia Reserve du Domaine Pinot Noir is marked by its elegant red berries and rich earthiness. The 2011 vintage is distinct in its abundance of vine-ripened boysenberry and smoked truffle aromas. On the palate it displays firm structure and supple grip to pair perfectly with succulent veal or fresh ratatouille.Retail $40.00 Club $28.00

2012 Laetitia Black Label Pinot Noir

Every year when we harvest our 400+ acres of Pinot Noir, there are small lots of fruit that stand out amongst their fellow crop. These selections are taken aside and fermented alone to capture the essence of naturally superior fruit. The lots turn out one to two barrels of amazingly well balanced, structured, deep Pinot Noir.Retail $60.00 Club $42.00

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Estate Vineyard

2011 Laetitia Brut RoséBeautifully blush in color with glints of copper throughout the streams of tiny bubbles, our famous Brut Rosé is an instant attention grabber. On the palate, freshly-picked strawberries, tart watermelon rind and quenching acidity mark the 2011 vintage, while secondary notes of freshly baked brioche and baking spices speak to the balance and complexity of this very special wine. Retail $30.00 Club $21.00

2012 NADIA Sauvignon BlancAromas of lemon curd and nectarine are prevalent with a familiar hintof fresh cut grass. Bright flavors of lime and kiwi are complemented by vanilla crème and canned peaches. This Sauvignon Blanc finishes long with intense notes of lemon zest.Retail $18.00 Club $12.60

2011 NADIA Cabernet SauvignonThis focused and supple Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot unveils aromas of velvety currant and plum entwined with hints of juniper berry and a touch of orange peel. Opulent in mouth feel, this wine boasts sound acidity, firm tannins and a whisper of sweet oak giving this wine a soft but lasting finish. Retail $35.00 Club $24.50

2011 Laetitia Reserve du Domaine Pinot NoirWith each vintage the Laetitia Reserve du Domaine Pinot Noir is marked by its elegant red berries and rich earthiness. The 2011 vintage is distinct in its abundance of vine-ripened boysenberry and smoked truffle aromas. On the palate it displays firm structure and supple grip to pair perfectly with succulent veal or fresh ratatouille.Retail $40.00 Club $28.00

MIXED CLUB

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Estate Vineyard

2012 Laetitia Estate Pinot Noir

A seductive nose reminiscent of ripe plum and blackberry, with layered components of earth, violets and Asian spice. The palate reveals supple tannins and lively acids accented with pretty hints of framboise and underlying notes of dark chocolate and rye. Try with carmelized onion and goat cheese crostinis, smoked pork and a game of bocce. Retail $25.00 Club $17.50

2012 Laetitia Clone 459 Pinot Noir

Rich in color of crushed red velvet, the Clone 459 shows initial aromas of fresh leather, hard cherry candy and warm mocha. Upon secondary approach, the wine opens up beautifully with notes of roasted hazelnut, spiced berry and tart rhubarb. This wine is ready for a hearty winter stew, or a good book in front of the fire.Retail $32.00 Club $22.40

2012 Laetitia Whole Cluster Pinot Noir

This wine is marked by a refreshing grip in mouth feel and a singular focus on the palate. Crisp notes of cassis, whole-leaf tobacco and black peppercorn overwhelm the senses. While a touch of sweet oak and sultry black tea round out the profile beautifully. Look to pair with roasted duck or lean meats with caramelized carrots. Retail $40.00 Club $28.00

2011 NADIA Trio

Freshly baked huckleberry pie aromas greet the palate, with secondary notes of sweet tobacco and a touch of black peppercorn. Sweet oak and semisweet chocolate nuances weave their way throughout this richly layered blend of Cabernet Sauvignon, Syrah and Merlot.Retail $35.00 Club $24.50

Club

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2012 Laetitia Estate Chardonnay

Dried honeycomb and tart green apple show themselves in this beautiful interpretation of a cool climate Chardonnay. Multilayered notes of hard lemon candy, wet river rock and hazelnut sweet cream weave throughout this estate bottling, finishing with notes of spicy anise. Try with prosciutto wrapped melon!Retail $18.00 Club $12.60

2012 NADIA Sauvignon Blanc

Aromas of lemon curd and nectarine are prevalent with a familiar hintof fresh cut grass. Bright flavors of lime and kiwi are complemented by vanilla crème and canned peaches. This Sauvignon Blanc finishes long with intense notes of lemon zest.Retail $18.00 Club $12.60

2012 Laetitia Reserve du Domaine Chardonnay

Rich and golden in color, this full-bodied Chardonnay delivers tropical aromas and a citrus character on the nose. Slight tart apple and ripe pear flavors emerge on the palate and are accentuated by barrel aging influences of vanilla and toastiness.Retail $30.00 Club $21.00

2012 NADIA White

Aromas of inviting Gardenia buds weave through a bouquet of ripe stone fruits and juicy mandarin. Vibrant minerality tempers notes of sweet honeycomb and crème brûlée, imparted by 9 months time in neutral oak barrels. Our NADIA White is a true red wine drinker’s white counterpart and perfectly accents roasted poultry or creamy pasta dishes.Retail $30.00 Club $21.00

White Club

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2012 Laetitia Estate Pinot Noir

90 Points

2011 Laetitia Reserve Pinot Noir

Silver Medal

91 Points

2012 NADIA Sauvignon Blanc

Silver Medal

Wine Advocate 90 Points

Gold Medal

Best Buy in the Market

2011 NADIA Cabernet Sauvignon

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Wines LinesOnline

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Winter in the VineyardFriday, December 6th - 11-7pm

Come out to our all day open house, sip wine by our fireplace and get your holiday shopping done early. We will have snacks, wine gifts for sale and live music by LiV & RoB from 4-7pm.

Pop-Up Art BarThursday, January 16th - 6-8pm

In a relaxed and casual atmosphere you will be guided through replicating a chosen painting by an Art Bar Artist while

sipping on a glass of wine. Includes canvas, paints, instruction and a glass of wine. Guests must be 21 & over. $55pp

Chocolate & Wine PairingThursday, February 13th - 6-8pm

A delectible tasting featuring Laetitia & NADIA Wines perfectly paired with Mama Ganache Artisan Chocolates.

Guests must be 21 & over. $25 pp/$20 for Wine Club

Effervescent EveningSaturday, March 22nd - 6pm

Featuring Sparkling Winemaker Dave Hickey’s prized bubbles at the Laetitia Estate House. Take in the amazing

views while you enjoy a delicious meal accompanied by expertly paired wines. Guests must be 21 & over.

$140pp/$120 Wine Club

For reservations to any of our events or for questions call 805.474.7641.17

Pictured: Up close of a vineyard row at Laetitia.

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HE SAID.. ..SHE SAID

Screw caps indicate cheap wine.

Sulfites in red wine give headaches.

Artificial flavors are added to wine to lend the qualities you read about in tasting notes.

Drinking red wine is good for your heart.

Wine is fat free and contains no

cholesterol.

Organic wine is better for the earth than sustainable wine.

California has more Chardonnay grapes than anywhere in the world.

FALSE: More high-end wines are being put into screw cap closures to ensure freshness.

TRUE: Chardonnay is the most popular white grape in California and is the top selling U.S. varietal.

FALSE: Sulfites are naturally occuring in all wines, including organic wines, histamines are the most likely candidate.

FALSE: Many man-made sustainable-approved pesticides are actually applied less often which reduce soil compaction and result in less emissions.

FALSE: All of the fruit-driven, spice-driven and soil-derived notes you read about in tasting notes are ALL a result of the grapes (and the grapes only) used to make the wine!

TRUE: Thankfully this one is true! A four ounce glass contains about 80-100 calories.

TRUE: In moderation, this is true. Resveratrol in red wine helps prevent blood vessel damage, reduces bad cholesterol and prevents blood clots.

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HE SAID.. ..SHE SAIDW i n e m y t h s & f o l k l o r e , d e m y s t i f i e d .

All wine gets better with age.

Only leftover white wine should be

refrigerated.

If a wine has ‘legs’, it is of the highest quality.

FALSE: Wines tend to have a rule of thumb on aging time (mostly)based on the variety/tannin & acid level. All wine has a range of when it is best consumed, and will decline in quality after. TRUE: Refrigerators act

as a great preservative for a couple days after opening a bottle, however storing wine in a refrigertor is not recommended due to the extreme temp and light exposure.

TRUE: In moderation, this is true. Resveratrol in red wine helps prevent blood vessel damage, reduces bad cholesterol and prevents blood clots.

What’s leftover wine?

Did you know that only leftover white

wine should be refrigerated?

FALSE: Legs in wine are an indication of high alcohol or sugar.

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Cooking withIngredientsDough:• 1 1/4 cup milk• 1/2 cup vegetable shortening• 1/4 cup packed brown sugar• 1 package active dry yeast• 1 cup rolled oats• 1/2 cup hot water• 4 cups flour• 2 eggs• 1 1/2 teaspoon salt

Filling:• 1 1/2 sticks butter, softened• 1 cup packed brown sugar• 2 tablespoons mixture cinnamon, cardamom, nutmeg and cloves• 1/2 teaspoon saltSticky Topping:• 3/4 cup packed brown sugar• 1/4 cup heavy cream• 2 tablespoons light corn syrup• 1/2 teaspoon salt• 1 cup chopped pecans

Recipe courtesy of SIP Certified, for more info visit sipcertified.org.

Sticky Buns with Pecans

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DirectionsHeat milk, shortening, and brown sugar in a small sauce pan over medium heat until the shortening is melted. Transfer to mixer bowl and let cool to 100-110 degrees before adding yeast. Let proof 5 minutes. Meanwhile, soak oats in hot water. Add flour, eggs, oats and salt to yeast mixture and mix on low with hook until combined. Increase speed to medium and mix about 7 minutes. Transfer dough to a greased bowl, cover with plastic wrap and let rise 2 hours. Combine filling ingredients. Coat a 13×9 inch pan with shortening or butter. Boil brown sugar, heavy cream, corn syrup and salt in a small sauce pan over medium heat 2 minutes. Pour caramel into prepared pan and sprinkle with pecans. Transfer dough to a floured surface, press to remove air, divide into two pieces and roll each into a 10×16 inch rectangle. Spread 1/2 the filling on each half of dough, jelly-roll into a log and cut each log into 6 pieces. Arrange rolls on top of caramel, cover with a towel and let rise 1 hour. Preheat oven to 375. Bake until browned, 30-35 minutes.

Ingredients• 6-8 pork chops• 4 tablespoons whole grain dijon mustard• 1/2 cup white wine

DirectionsSeason 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150 degrees F on a meat thermometer. Hold in a warm oven while making the sauce.

Dijon Butter Sauce: Saute 2 cloves of minced garlic and 2 tablespoons of butter over medium heat for only a minute or less to soften the garlic without letting it brown. Add 1/2 cup of white wine and 4 tbsp whole grain dijon mustard. Simmer to reduce until the sauce begins to thicken. Reduce heat and add 4 tbsp butter while stirring constantly to slowly melt the butter. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.

Jackie LeopoldLaetitia Sales & Marketing Administrator

Pork Chops w/Dijon Butter Sauce

• 8 tablespoons butter• 2 cloves garlic• Olive oil• Salt & pepper

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Wine Club Customer Reorder FormPlease complete your customer information and write the quantity of bottles

desired next to the varietal. You may also call-in your order to (888) 809-8463, email it to wineclub@laetitiawine.com,

or mail this form back to:Laetitia Vineyard & Winery - Attn: Wine Club

453 Laetitia Vineyard DriveArroyo Grande, CA 93420

Club Member’s Name (first and last): ________________________________Phone Number: ________________________________________________Email: ________________________________________________________Do you need to update your address or credit card information? Yes___No_____________________________________________________________________________________________________________________________________________

December Wine Club Order Price List*Sparkling Wines:Non-Vintage Laetitia XD $17.50 ___2011 Brut Rosé $21.00 ___ 2008 Laetitia Brut Coquard $24.50 ___2009 Laetitia Cuvée M $24.50 ___

White Wines:2012 NADIA Sauvignon Blanc $12.60 ___2012 Laetitia Estate Chardonnay $12.60 ___2012 NADIA White $21.00 ___2012 Laetitia Reserve du Domaine Chardonnay $21.00 ___

Red Wines:2012 Laetitia Estate Pinot Noir $17.50 ___ 2012 Laetitia Clone 459 Pinot Noir $22.40 ___2011 NADIA Cabernet Sauvignon $24.50 ___2011 NADIA Trio $24.50 ___ 2012 Laetitia Whole Cluster Pinot Noir $28.00 ___2011 Laetitia Reserve du Domaine Pinot Noir $28.00 ___2012 Laetitia Black Label Pinot Noir $42.00 ___

For a complete list of wines, visit our websites laetitiawine.com & nadiawine.com.*Prices will be honored through December 31, 2013.

**Form must be postmarked on or before December 31, 2013.