2017 2nd Quarter Wine Club Catalog - Digital

2012 Scott Harvey Amador Old Vine Zinfandel

Amador County, CA

Produced in the old world style of balanced wine making. The wine
expresses the Amador Zinfandel terroir with good balance of fruit,
French Oak, structural tannins and medium alcohol. Briary varietal
Zinfandel.

Tasting Notes: Notes of roses, pomegranate, bright red fruits, white
pepper and Redwood forest. The long, lingering finish makes this a
complete wine from beginning to end.

Vineyard Sources: A combination of the Old Vine Norton/DeMille
vineyard and Vineyard 1869, along with a touch of dry port varieties
and Amador Barbera.

Blend: 80.2% Zinfandel, 11.8% Dry Port varieties, 8% Barbera
ABV: 14.5%
pH: 3.55
RS: Dry <0.2%
Cooperage: 18 months French oak
Production: 299 cases

2017 2nd Quarter 2014 Scott Harvey J&S Reserve Barbera

Wine Club Amador County, CA

FEATURES IN THIS EDITION Amador County is extremely well suited to Barbera. Barbera both
Wine Specifications buds out earlier and ripens later than Zinfandel producing grapes at
Recipes lower pH with full, bright varietal fruit. Amador County is rapidly
becoming known as the best wine growing region in the world for
Special Upcoming Events Barbera.
Reorder Special
Tasting Notes: Fruit forward, rich full flavors expressing both the
Other Upcoming Events varietal and the Amador Terroir. This complex wine has notes of
Contact Information bright red cherries, pepper and mulberry with a bright center
finishing with chocolate and spice.

Vineyard Sources: 72% Barbera, Wilderotter Vineyard,
10% Barbera, Coon Vineyard, 18% Syrah, York Vineyard

Blend: 82% Barbera, 18% Syrah
ABV: 14.5
pH: 3.45
RS: Dry 0.2%
Cooperage: 21 months French oak
Production: 538 cases

2014 One Last Kiss Red Blend 2014 Scott Harvey J&S Reserve Syrah

Amador County, CA Amador County, CA

A fruit forward, mixed red and Forte based blend accentuating Grown in the mountainous Chapman Syrah Vineyard of
California’s best. The Zinfandel brings a fruit forward beginning to Shenandoah Valley, Amador County. The harvest of 2014
the wine while the Forte laces through the wine, making up the produced a small crop of exceptional flavor. Produced in an
full-bodied finish. elegant Cote Blond French style. French oak cooperage provides
for a well-rounded wine with firmly structured tannins.
Tasting Notes: Made in a full-bodied style with mouthwatering
balance, the wine is full of spicy cloves and blackberry fruit. This Tasting Notes: Aromas of raspberry, pepper, clove, cherry and
wine will go well with a cigar on a summer evening. sweet light oak lend way to bright and spicy flavors of the same.
Firm tannins carry through to the long finish
Vineyard Sources: 100% Shenandoah Valley, Amador County

Blend: 54% Zinfandel, 34% Syrah, 12% Forte Vineyard Sources: 92% Chapman Vineyard, 8% York Vineyard
ABV: 14.5%
pH: 3.54 Blend: 100% Syrah
RS: 1.7% ABV: 14.5%
Production: 399 cases pH: 3.53
RS: Dry <0.2%
Cooperage: 23 months, French Oak
Production: 259 cases

2013 Jana Winery Cathedral, Cabernet Sauvignon 2014 Scott Harvey Mountain Selection Barbera

Napa Valley, California New Release ~ Amador County, CA

The small crop and berry size allows for full maturity of the grapes Grown on steep mountainous terrain in the higher elevations of the
at lower sugar levels, allowing us to make a true regional and Shenandoah Valley of Amador County, California.
varietal wine at 13.5% alcohol. Being European trained, these
vineyards allows me to produce a Napa Valley Cabernet Tasting Notes: Produced in the Italian, old world, food friendly style.
Sauvignon as a balanced, complete wine. Aromas and flavors of blueberry and raspberry blend into a bright
center of cola and red licorice, flowing into a flavorful
Tasting Notes: The wine was aged for 17 months in French Oak lingering finish.
creating a flavorful wine with well-rounded tannins and aromas and
tastes of violets and mint, with a long, full finish. Vineyard Sources: 95% 2014 and 5% 2015 vintages from Amador
County. 39% Barbera from the Coon Vineyard, 38% Barbera from
Vineyard Sources: Cabernet Sauvignon from three vineyards all the Toy Vineyard, 18$ Barbera from the Manby Vineyard and 5%
close together off the Silverado Trail, bordering the southern end of 2015 Zinfandel from the Bowman Vineyard.
Stags Leap.
Blend: 95% Barbera, 5% Zinfandel
Blend: 100% Napa Valley Cabernet Sauvignon ABV: 14.5%
ABV: 13.5% pH: 3.55
pH: 3.54 RS: Dry <0.2%
RS: Dry <0.2% Cooperage: 22 months, French Oak
Cooperage: 17 months French Oak Production: 1,236 cases
Production: 196 cases

2013 InZINerator Crispy Chickpea & Freekeh Salad

Amador County, CA with Lemon Labneh & Harissa-Glazed Carrots

Each vintage of InZINerator is a different blend of Scott’s favorite Spicy harissa glazed carrots combine with a hearty grain salad mixed with delicious
varieties. He starts with a Zinfandel base and from there adds the pops of texture from crispy chickpeas and a slight tanginess from the lemon-
right amount of Barbera, Syrah and/or mixed Port varieties. seasoned labneh. (Courtesy of Blue Apron)
Making for a one-of-a-kind California Zinfandel. Makes 2 servings Prep Time: 15 Minutes Cook Time: 35-45 minutes
INGREDIENTS
Tasting Notes: Full of big bold black cherry flavors. Oak aging 2/3 cup cracked Freekeh
contributes to the rounded complexity with just a hint of 1 1/2 cups chickpeas, drained, rinsed and patted dry
sweetness. 4 carrots, peeled, halved and thinly sliced
1 lemon, zest to get 2 tsp. and then quarter and deseed
Tastings.com Review: 90 Points ~ Exceptional "Bright dark garnet 1 bunch parsley, roughly chopped (leaves and stems)
color. Fruity, toasty, earthy aromas and flavors of black raspberries, 1 oz. Deglet Noor date, roughly chopped
planked oak, crushed peppercorns, and gravel - baked parchment 1 shallot, peeled and minced (to get 2 tsp.)
with a slightly chewy, tangy, dry full body and a peppery, amusing, 1 tbsp. green harissa paste
brisk finish with earthy, papery tannins and moderate oak." 2 tbsp. roasted almonds, roughly chopped
1/4 cup labneh cheese
Blend: 78% Zinfandel, 9% Syrah, 6% Barbera, 7% Forte Olive oil
ABV: 14.5% Salt & Pepper
pH: 3.5 DIRECTIONS
RS: 0.8% 1) Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high.
Production: 965 cases 2) Spread the chickpeas on a paper towel-lined sheet pan and using a second layer

2016 Jana Winery Sauvignon Blanc, Lake County of paper towel, gently pat or roll the chickpeas until thoroughly dry; discard the
paper towels and any loose chickpea skins. Drizzle with olive oil and toss to
New Release ~ Lake County, CA thoroughly coat. Arrange in a single, even layer on the sheet pan. Roast, stirring
halfway, 20 to 22 minutes, or until crispy. Remove from oven and carefully
This non-oaked, non Malo-Lactic Sauvignon Blanc shows hints of transfer to a paper towel lined plate and season with salt and pepper.
citrus and tropical fruits. The grapes were picked when ripe, but not 3) While the chickpeas cook, add the freekeh to the pot of boiling water and cook,
over ripe, producing a balanced and enjoyable wine that goes well uncovered 20 to 22 minutes or until tender. Turn off heat. Drain thoroughly and
with food without being overpowering. return to the pot. Drizzle with olive oil and season with salt and pepper to taste,
stirring to thoroughly combine.
Tasting Notes: Made in a dry, crisp and delicate European style. 4) While the chickpeas and freekeh cook, in a large non-stick pan, heat 1 tsp. of
This wine has aromas and flavors of citrus and tropical fruits with olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally,
hints of orange blossoms and melon. This wine will accompany 3 to 5 minutes, or until slightly softened. Add the dates, 1/4 cup of water and the
Asian foods and light chicken or pork dishes. harissa paste. Cook, stirring occasionally, 3 to 5 minutes or until the carrots are
softened and coated and the liquid has cooked off.
Vineyard Sources: 100% Lake County from the Olden Vineyard in 5) While the carrots, chickpeas and freekeh cook, in a small bowl, combine the lem-
Upper Lake. on zest, juice of 2 lemon wedges and slowly whisk in 1 tsp. of olive oil, until well
combined. Season with salt and pepper to taste. In another small bowl, combine
Blend: 100% Sauvignon Blanc the labneh and juice of the remaining lemon wedges.
ABV: 12.5% 6) To the pot of cooked, drained freekeh, add the shallot vinaigrette, glazed carrots,
pH: 3.1 roasted chickpeas and half of the parsley. Stir to thoroughly combine. Garnish
RS: Off 1.2% with lemon labneh, almonds and remaining parsley.
Cooperage: Stainless Steel PERFECT PAIRING: 2014 Scott Harvey J&S Reserve Syrah
Production: 276 cases

Asparagus & Arugula Pesto Pizza Come Sail away, Come Sail away,
Come sail away with me
With Pink Lemon Ricotta
Scott Harvey Wines
Forget takeout, this gourmet vegetarian pizza is easy, fresh and filling. Crisp Taste of Bordeaux River Cruise
asparagus, fresh mozzarella and fragrant shallots drizzled with olive oil are
scattered on the simple dough and baked. Wilted arugula, garlic paste, chopped ENJOY AN ENCHANTING 7-NIGHT ROUNDTRIP BORDEAUX CRUISE
almonds and grated Parmesan cheese make a tasty pesto topping, accompanied by HOSTED BY SCOTT AND JANA HARVEY
a tangy and creamy lemon ricotta and a sprinkle of red chile flakes. (Blue Apron
#835) Savor all the authentic flavors of Bordeaux, one of the world’s undisputed
Makes 3 servings Prep Time: 15 Minutes Cook Time: 30-40 minutes wine capitals – rich in both history and taste. Enjoy touring
INGREDIENTS abundant vineyards led by the winemakers themselves. Discover colorful,
1 lb. plain pizza dough (brought to room temperature) lively markets, stately châteaux, impressive fortresses and stunning scenery.
1/2 lb. fresh mozzarella cheese (torn into small pieces)
1/2 cup part-skim ricotta cheese APRIL 12 - 19, 2018 | ABOARD THE AMADOLCE
2 oz. arugula
1 bunch asparagus (discard woody ends and cut into 2-inch pieces on an angle) OPTIONAL LAND PROGRAMS AVAILABLE
1 clove garlic (peeled, minced and smashed to a paste) Pre-cruise 2 nights in Paris from $900 per person;
1 pink lemon (zest rind to get 2 tsp. then quarter and deseed) Post-cruise 2 nights in the Loire Valley and 1 night in Paris
2 tbsp. sliced almonds (finely chopped)
1 shallot (peeled and thinly sliced) from $1,020 per person
1/4 cup grated Parmesan cheese COMPLIMENTARY WINE CRUISE FEATURES
1/4 tsp. crushed red pepper flakes Learn about winemaking in renowned vineyards
Olive oil, salt and pepper Onboard wine pairings with award-winning cuisine
DIRECTIONS A wine expert that leads tastings and discussions
1) Preheat the oven to 475°F. Lightly oil a sheet pan. On a clean, dry work surface,
For more information or to book your spots now contact:
using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough PROTRAVEL INTERNATIONAL
is resistant, let rest for 5 minutes). Carefully transfer to the prepared sheet pan, MARI MARKS (310) 691-7323
and gently rub the dough into the pan to coat the bottom in oil.
2) Evenly top the prepared dough with the asparagus, small pieces of mozzarella [email protected]
and shallot, leaving a 1-inch border around the edges of the dough. Drizzle with
olive oil and season with salt and pepper. Bake, rotating halfway through, 16 to
18 minutes, or until the cheese has melted and the crust is browned. Remove
from oven and let stand for at least 2 minutes before serving.
3) While the pizza bakes, in a medium non-stick pan, heat 2 tsp. of olive oil on
medium-high until hot. Add the arugula and season with salt and pepper. Cook,
stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a
cutting board.
4) While the pizza continues to back, in a medium bowl, combine the ricotta cheese,
lemon zest and juice of all 4 lemon wedges. Drizzle with olive oil and stir until
thoroughly combined; season with salt and pepper to taste. Set aside. Finely
chop the cooked arugula and transfer to a separate medium bowl. Add the garlic
paste, almonds and Parmesan cheese. Slowly stir in enough olive oil to create a
rough paste.
5) Just before serving, evenly top the baked pizza with the seasoned ricotta, pesto
and as much of the red pepper flakes as you’d like, depending on how spicy
you’d like the dish to be. Slice and serve.
PERFECT PAIRING: 2016 Jana Winery Sauvignon Blanc, Lake County

Annual Scott Harvey Wines Grape Stomp & 2017 2nd Quarter Wine Club “Reorder”
3rd Quarter Wine Club Release Shipping Special

Saturday, September 23rd 2017 Summer is almost here, and that means it’s about to get hot!
12:00 PM to 4:30 PM Beat the heat and stock up for the season with a wine club only

Celebrate the 2017 harvest with Scott’s favorite event… shipping offer*.
a good old fashioned grape stomp! Through June 14th, order any 6 wines from the

This annual event is a celebration of harvest and the perfect time to spend 2017 2nd Quarter Wine Club Release,
with friends and family. Whether you choose to enter a stomping heat or and UPS Ground Shipping is included!

just sit back and watch the juice fly, we can guarantee a good time Use coupon code: reorder
will be had by all.
Shop Online
“Spectator” tickets includes a BBQ lunch, a glass of wine, live www.scottharveywines.com
entertainment and tons of fun.
Order by Phone
“Stomper” tickets include all of the above, plus an entry into a stomping (209) 625-6654
heat for the chance to win great prizes. Order by Email
[email protected]
General Admission Spectator Tickets
$20/person *Thermal ice shipping options are available at an additional cost.
Call or email for thermal packing options.
$15/Wine Club Member (max of 2)
“Stomper” Tickets OFFER ENDS JUNE 14th
$25/person

$20/Wine Club Member (max of 2)
To purchase tickets by phone, call (209) 267-0122 or (209) 245-3670

To purchase online, visit www.scottharveywines.com/events

Upcoming Events CONTACT INFORMATION

August 20th Scott Harvey Wines—Main Office
830 Fulton Lane, St. Helena, CA 94574
Family Winemakers of California
(707) 968-9575
“2017 San Francisco Tasting at Pier 27” Private tastings available by appointment

Visit www.familywinemakers.org for more information Scott Harvey Wines—Sutter Creek Tasting Room
79 Main Street, Sutter Creek, CA 95685
August 26th (209) 267-0122
Open 7 Days a Week ~ 11 AM to 5 PM
Wine on 49
Scott Harvey Wines—Winery & Tasting Room
“Fall Harvest Dinner Event” 10861 Shenandoah Road, Plymouth, CA 95669
(209) 245-3670
Visit www.wineon49.com for more information Open 7 Days a Week ~ 11 AM to 5 PM

September 16th Scott Harvey—Winemaker
(707) 968-9575
Community Foundation of Amador County
[email protected]
“Barbera Festival” Jana Harvey—Sales & Marketing

Visit www.barberafestival.com for more information (415) 264-5641
[email protected]
September 23rd Carla Clift—Office Manager

Scott Harvey Wines (707) 968-9575
[email protected]
Grape Stomp & 3rd Quarter Wine Club Release Party Monica Bennion—Wine Club Manager

Visit www.scottharveywines.com/events for more information (209) 625-6654
[email protected]
October 7th & 8th Nicole Picker—Winery Tasting Room

Amador Vintners Association (209) 245-3670
[email protected]
“Big Crush—Amador’s Harvest Fest” Kelsey Mort—Sutter Creek Tasting Room

Visit www.amadorwine.com for more information (209) 267-0122
[email protected]
November 4th & 5th
www.scottharveywines.com
(Dates are subject to change)
Scott Harvey Wines

4th Quarter Wine Club Release Weekend

More information coming soon

November 11th

AmadorArts

“Sutter Creek Annual Winefest”

Visit www.suttercreek.org for more information and tickets

November 24th

Various locations and businesses in Amador County

“Plaid Friday”

After Thanksgiving specials when you wear plaid and shop in Amador

December 1st & 2nd

City of Sutter Creek

“Sutter Creek Old Fashioned Christmas Open House”

Visit www.suttercreek.org for more information

December 9th

City of Sutter Creek

“Sutter Creek Parade of Lights”

Visit www.suttercreek.org for more information