2018 1st Quarter Wine Club Catalog

2018 1st Quarter







Wine Club









FEATURES IN THIS EDITION


Wine Specifications

Recipes

New Referral Program

Special Upcoming Event

Reorder Special

Other Upcoming Events

Contact Information

2015 Scott Harvey J&S Reserve Zinfandel

Amador County, California—New Release

A complex wine due to the Zinfandel in the wine coming from two great
vineyards. The Bowman Vineyard atop the west facing slope of
Bowman Mountain and the Manby Vineyard coming off the north side of
the same mountain. A small amount of Syrah from the York Vineyard in
Fiddletown adds spice and complexity.

Tasting Notes: Briary varietal Zinfandel with Old World style and color.
A spicy, earthy and refreshing wine with flavors and aromas of all spice,
blackberry, mincemeat pie, pepper and tobacco come together with a
well-defined tannin structure. A complete wine from first sip to the long
lingering finish.

Vineyard Sources: 48% Bowman Vineyard Zinfandel, 41% Manby
Vineyard Zinfandel, 11% York Vineyard Syrah

Blend: 89% Zinfandel, 11% Syrah
ABV: 14.5%
pH: 3.49
RS: Dry <0.2%
Cooperage:16 months, French Oak
Production: 394 cases



2015 Scott Harvey Mountain Selection Syrah
Amador County, California—New Release

100% grown in the mountainous vineyards of Amador County. The steep
rocky volcanic slopes of this Sierra-mountain terrain represent well
Amador County's’ ability to produce world-class Syrah.

Tasting Notes: Varietal mouth filling fleshy texture with big red berry and
cherry fruit. Aromas of blackberry, cedar, blueberry and sweet oak
introduce fresh, bright and spicy flavors of the same, laced with firm
tannins that carry through the long finish. 2015 was the first vintage we
produced from start to finish at our winery in Amador County. This
allowed us much better oversight of the entire winemaking process and
you can taste the difference.

Vineyard Sources: 67% Chapman Vineyard Syrah, Shenandoah Valley,
24% York Vineyard Syrah, Fiddletown, 9% Zinfandel, Amador County

Blend: 91% Syrah, 9% Zinfandel
ABV: 14.5%
pH: 3.54
RS: Dry <0.2%
Cooperage:21 months French Oak
Production: 491 cases

2013 Scott Harvey Three Stags Red Blend

California Varieties, California

Produced in the old world style of balanced wine making. We want the
wine to express a good balance of fruit, French oak, structural tannins
and medium alcohol. Produced in a richer, more extractive style.

Tasting Notes: Ultimate Wine Challenge 92 Points ~ Excellent,
Highly Recommended—Warm aromas of leather, spruce, and roasted
coffee beans make up the rich nose. The medium-full bodied palate
reveals as much young leather as it does cherry compote and aniseed.
Dusty tannins crescendo during the lengthy finish.

Vineyard Sources: Various California vineyards

Blend: 57% Zinfandel, 17% Syrah, 15% Estate Petite Sirah,
5% Barbera, 4% Mixed Reds, 2% Mixed Port varieties
ABV: 14.5%
pH: 3.59
RS: Dry <0.6%
Cooperage:21 months French oak
Production: 1,640 cases






2014 Scott Harvey Mountain Selection Zinfandel
Amador County, California—New Release

Primarily produced from the vineyards located in the Shenandoah Valley
of Amador County. The granite soils of Amador County are well suited to
producing distinctive, earthy, full bodied Zinfandels that have a wonderful
character all to themselves.

Tasting Notes: The smell of a fresh rain on a dusty road. Chocolate
covered cherries abound in this red fruit wine. Cranberry mixed with
mincemeat show through this extractive claret style “Old World Style
Zinfandel”. A rich mouth feel adds to the rounded complexity and long
lingering finish of this medium bodied wine. Try this food friendly
Zinfandel with any grilled meat or chicken or pair with pizza, pasta or
burgers!

Vineyard Sources: 95% Bowman Vineyard Zinfandel (40 year old vines)
3% York Vineyard Syrah, 2% Barbera

Blend: 95% Zinfandel, 3% Syrah, 2% Barbera
ABV: 14.5%
pH: 3.55
RS: Dry 0.2%
Cooperage:21 months French oak
Production: 1,501 cases

2015 Scott Harvey J&S Reserve Barbera
Amador County, California—New Release

100% from the Toy Vineyard of Amador County, CA. Amador
County is extremely well suited to Barbera. Barbera both buds out
earlier and ripens later than Zinfandel producing grapes at lower pH with
full, bright varietal fruit. Amador County is rapidly becoming known as the
best wine growing region in the world for Barbera.

Tasting Notes: Fruit forward, rich full flavors expressing both the
varietal and the Amador Terroir. This complex wine has notes of bright red
cherries, pepper and mulberry with a bright center finishing with chocolate
and spice.

Vineyard Sources: 100% Toy Vineyard, Amador County

Blend: 100% Barbera
ABV: 14.5%
pH: 3.5
RS: Dry <0.2%
Cooperage:21 months French Oak
Production: 593 cases







2015 Scott Harvey Vineyard 1869 Zinfandel
Amador County, California ~ New Release

Produced 68% from the Harvey Vineyard, America’s oldest
Zinfandel Vineyard documented as existing in 1869. “Vineyard 1869”
was planted in the days when horses were used for
cultivation. This ancient vineyard is non-irrigated, stand alone head
pruned vines that fully express the Amador Zinfandel terroir.

Tasting Notes: The wine is made in the California Claret style
reminiscent of the balanced Zinfandels produced back in the 60’s and
70’s. Briary varietal layered Zinfandel with flavors of
blackberry, fig, pomegranate, violets and a balanced, fleshy center
with hints of coffee and bright currants.

Vineyard Sources: 68% Vineyard 1869 Zinfandel, 11% Manby Vineyard Zinfandel,
5% DeMille Vineyard Zinfandel, 11% York Vineyard Syrah, 5% Coon Vineyard
Barbera

Blend: 84% Zinfandel, 11% Syrah, 5% Barbera
ABV: 14.9%
pH: 3.53
RS: Dry <0.2%
Cooperage: 20 months French Oak
Production: 437 cases

2016 Tickle Me Pink Rosé

Lodi Chardonnay & Riesling—New Release

Making this wine gives me the chance to produce a true European type
Rosé in a light, crisp and off dry style, similar to the wines we produced
while working as an apprentice and going to winemaking school in
Europe. I had a fun time putting this blend together. It is mainly
Chardonnay and Riesling, with a little something mysterious thrown in to
give it that mischievous character and flavor. The Syrah adds spice and
color.

Tasting Notes: The four components of this wine make for a foxy, sassy,
sexy and yummy wine with aromas and flavors of strawberry, cherry,
rosemary and thyme. The hint of fresh carbonation on the finish is
refreshing and surprising.

Vineyard Sources: Lodi, California Chardonnay & Riesling Vineyards

Blend: 68% Lodi Chardonnay, 24% Lodi Riesling, 5% Mystery Wine,
3% Syrah
ABV: 12%
pH: 3.19
RS: Off Dry, 2.6%
Production: 1,556 cases




2016 Jana Winery Sauvignon Blanc
Upper Lake County, California

This non-oaked, non Malo-Lactic Sauvignon Blanc shows hints of citrus
and tropical fruits. The grapes were picked when ripe, but not over ripe,
producing a balanced and enjoyable wine that goes well with food with-
out being overpowering.

Tasting Notes: Made in a dry, crisp and delicate European style. This
wine has aromas and flavors of lemon blossoms, pink grapefruit and
melon. This wine will accompany Asian foods and light chicken or pork
dishes.

Vineyard Sources: 100% Sauvignon Blanc from the Olden Vineyard in
Upper Lake County, CA

Blend: 100% Sauvignon Blanc
ABV: 12.5%
pH: 3.1
RS: Off Dry, 1.2%
Production: 276 cases

Tuscan Spiced Chicken & Fregola Sarda

with Warm Citrus Vinaigrette

A rustic Italian style recipe full of flavor and texture. Chicken seasoned
with a Tuscan spice blend perfectly tops the dense and firm pasta.
Lightly brined olives and golden raisins add a salty and sweet flavor.
The orange vinaigrette adds a finishing touch of bright flavor. (Recipe
courtesy of Blue Apron)

Makes 2 servings Prep & Cook Time: 30-40 minutes

INGREDIENTS
10 oz chopped chicken breast
1/2 cup fregola sarda pasta
2 garlic cloves, peeled and roughly chopped
1 bunch of kale, stems removed and roughly chopped
3 tbsp golden raisins
1 oz Castelvetrano olives (pitted), lightly smashed and then roughly
chopped
1 tbsp red wine vinegar
1/4 tsp crushed red pepper flakes
1 tbsp Tuscan spice blend (ground fennel seeds, whole fennel seeds,
ground rosemary, ground sage. Blend to your preference to make 1
tbsp of spice).
1 orange, juiced (straining out any seeds)
Olive oil
Salt and pepper

DIRECTIONS
Heat a medium pot of salted water to boiling on high. Add the fregola sarda pasta to the pot of
boiling water and cook 14 to 16 minutes or until slightly firm to the bite (al dente). Turn off heat and
drain thoroughly. Return to the pot and cover to keep warm.

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the chopped kale and garlic, season with salt and pepper. Cook stirring frequently, 1 to 2
minutes, or until slightly wilted. Add as much of the red pepper flakes as you’d like, depending on
how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until
thoroughly combined. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2
to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season
with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

While the pasta continues to cook, pat the chicken dry with paper towels; place in a bowl and
season with salt and pepper. Add up to 3/4 of the spice blend (you will have extra); toss to
thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the
seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving
any browned bits (or fond) in the pan, transfer to a plate.

Add the orange juice and 2 tablespoons of water to the pan of reserved fond. Cook on medium-high,
stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume.
Turn off the heat and stir in 2 teaspoons of olive oil until thoroughly combined. Season with salt and
pepper to taste.

To the pot of cooked pasta, add the cooked kale, chopped olives, raisins, and vinegar. Drizzle with
olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.
Serve the finished pasta topped with the cooked chicken and vinaigrette. Enjoy!

PERFECT PAIRING: 2015 Scott Harvey J&S Reserve Zinfandel, Amador County

Steak Tacos with Cabbage Slaw

Lime Crema and Pickled Red Onions

A combination of spicy, sweet and salty flavors and a variety of textures
including chewy, crispy and creamy, make this meal a party for your
mouth!

Makes 4-6 servings Prep & Cook Time: 35-45 minutes

INGREDIENTS
3 tablespoons apple cider vinegar
2 tablespoons plain Greek yogurt
1 tablespoon mayonnaise
1/2 tablespoon honey
2 tablespoons chopped scallions
Kosher salt and coarse black pepper
1 small head red cabbage, thinly shredded
1/4 cup chopped fresh cilantro
2 large carrot sticks, peeled into ribbons
1 cup white vinegar
1 teaspoon sugar
1 small red onion, thinly sliced
1 1/2 pounds flank steak, preferably on the thicker side (remove from refrigerator 30 minutes before
cooking)
2 tablespoons neutral oil (such as grapeseed, sunflower, or canola)
1/2 tablespoon granulated garlic
1 cup sour cream
Zest and juice of 1/2 lime
12 (6-inch) corn or flour tortillas, lightly charred on the stove
1 ripe avocado, sliced

DIRECTIONS
Start by making the slaw. In a small bowl, whisk together the vinegar, Greek yogurt,
mayonnaise, honey, scallions, and a pinch each of salt and pepper. In a large bowl, add the red
cabbage, cilantro, and carrots and pour in the dressing, a few tablespoons at a time, until the slaw is
thoroughly coated.

In a small saucepot, whisk together the water, vinegar, sugar, and 1 teaspoon salt over high heat.
Place the sliced onions into an airtight jar or container and pour the pickling mixture over top. Allow
the onions to come to room temperature and refrigerate for at least thirty minutes or at best, a few
hours.

Heat a large cast iron skillet over medium-high heat. Brush both sides of the steak with the neutral
oil and sprinkle generously with salt, pepper, and garlic. Place the steak in the hot pan and sear until
a crust forms, about 3 to 5 minutes depending on the thickness. Flip the steak and cook on the other
side for an additional 2 minutes. Rest the steak on a cutting board for 5 minutes and then thinly slice
on an angle against the grain.

While the steak is resting, whisk together the sour cream, lime juice, and zest and season to taste
with salt.

To assemble the tacos, top each warm tortilla with even portions of steak, cabbage slaw, pickled red
onions, and avocado. Drizzle each taco with the lime crema.

PERFECT PAIRING: 2016 Jana Winery Tickle Me Pink Rosé

Referrals = Rewards

Wine Club Referral Program





















If you’re happy and you know it...spread the word!


Our wine club members are the backbone of our company, and our best ambassadors
for sharing our wines and spreading the word about the excellent benefits and service
you receive as a member.

And for this, you deserve to be rewarded!

Beginning in 2018, when you, a current wine club member, refer a friend, family
member or colleague to our winery and they join the Scott Harvey Wine Club family,
you will be rewarded with your choice of a select*
bottle of wine from our Library Collection. Valued between $50 to $60!

If your referral joins the wine club in person at either of our Amador
locations or signs up online, just make sure they mention your name, and we will
make sure you are rewarded with your choice of wine.

If you’re a regular pick up member, and not with your referral at the time of their visit,
you can make your choice at your next visit.

If you’re a member who has their wines shipped, we will include your
selection in the next scheduled wine club shipment.

There’s no limit to the number of bottles you can earn, but you must be a
current wine club member to receive this benefit.

*Members can choose from one of four select bottles. Selections are subject to change

2018 Wildflowers and Wine

Presented by Wine on 49





WILDFLOWERS & WINE

SUNDAY, APRIL 8TH




SUNDAY, APRIL 8th
1 PM to 4 PM
Hosted by Wine on 49 in Sutter Creek, CA

Enjoy an afternoon strolling through historic downtown Sutter Creek, while sipping
wines and taking in the sights and smells of the wildflowers of the Sierra Foothills.
Participating tasting rooms will serve gourmet bites perfectly matched with their
featured wines and live music from various musicians can be enjoyed up and down
Main Street.

PARTICIPATING WINERIES

1850 Wine Cellars

Baiocchi Wines

Bella Grace Vineyards

Feist Wines

Le Mulet Rouge Vineyard & Winery

Leoni Farms

Matthew Gibson Winery

Miller Wine Works

Scott Harvey Wines

Sera Fina Cellars

Uphill Vineyards

Yorba Wines

VISIT WWW.WINEON49.COM FOR MORE INFORMATION &
TO PURCHASE TICKETS

2018 1st Quarter Wine Club “Reorder”

Shipping Special



Through March 15th, reorder any 6 wines from the
2018 1st Quarter Wine Club Release,

and UPS Ground Shipping is just $5!


Use coupon code: reorder




















Shop Online
www.scottharveywines.com

Order by Phone

(209) 625-6654

Order by Email
wineclub@scottharveywines.com



OFFER ENDS MARCH 15th
Not applicable with other offers, promotions or coupons

Upcoming Events


March 3rd & 4th
Amador Vintners Association
“2018 Behind The Cellar Door”
Visit www.amadorwine.com for more information

April 8th
Wine on 49
“Wildflowers and Wine”
Visit www.wineon49.com for more information

April 12th thru 19th
Scott Harvey Wines
“Taste of Bordeaux River Cruise”

April 14th
Sutter Creek Business & Professional Association
“Ladies Night”
Visit www.suttercreek.org for more information

May 5th
Benefiting the Amador County Fair Foundation
“Amador Four Fires”
Visit www.amadorfourfires.com for information and tickets

May 11th
Benefiting the Sutter Creek Elementary School
“Taste of Amador Fundraising Gala”
Visit www.suttercreek.org for more information

May 7th
Scott Harvey Wines
“Shipping 2nd Quarter Wine Club Release”
More information coming soon. Dates subject to change.

May 12th & 13th
Scott Harvey Wines
“2nd Quarter Wine Club Release Weekend”
More information coming soon. Dates subject to change.

June 1st, 2nd & 3rd
Italian Benevolent Society
“Italian Picnic and Parade”
Visit www.italianbenevolentsociety.com for more information

July 26th—July 29th
Amador County
“Amador County Fair”
Visit www.amadorcountyfair.com for more information

Contact Information





Scott Harvey Wines—Winery & Tasting Room

10861 Shenandoah Road, Plymouth, CA 95669
(209) 245-3670
Open 7 Days a Week ~ 11 AM to 5 PM



Scott Harvey Wines—Sutter Creek Tasting Room
79 Main Street, Sutter Creek, CA 95685
(209) 267-0122
Open 7 Days a Week ~ 11 AM to 5 PM





Scott Harvey—Winemaker

(209) 245-3670
scott@scottharveywines.com




Jana Harvey—Sales & Marketing
(415) 264-5641
jana@scottharveywines.com




Carla Clift—Office Manager

(707) 968-9575
carla@scottharveywines.com




Monica Bennion—Wine Club Manager
(209) 625-6654
wineclub@scottharveywines.com













www.scottharveywines.com