Welcome to the first edition of our Fotinos Brothers Winery newsletter. Each month you will receive important information regarding our winery via email. This will include an update on the latest winery news, upcoming envents, tastings and promotions, wine education and terminology, and an exclusive private Tuscan recipe to pair with our wines. Starting in the fall of 2008' when we release of our 2006' Pinot Noir, we will also spotlight a celebrity taster each month.

Winery News

We would like to announce the addition of Lake Spring Vineyard to the Fotinos Brothers Winery collection. Located in northern Napa Valley, this vineyard produces some of the finest Cabernet Sauvignon fruit in the region. On October 9, 2007 we harvested 11.2 ton of fruit from this vineyard. The fruit was turgid and very healthy, with lignified stems and fully mature seeds. It's condition was perfectly ripe, with an intense dark color, and rich concentrated flavors. From this we will produce an additional label for the 2007' vintage, our single vineyard Napa Valley Cabernet Sauvignon. We are estimate 600 cases to be made available, and believe the 2007' vintage will be one of the best in the past decade.

On December 1, 2007 we bottled our 2006' Pinot Noir. This is very exciting as this is our inaugural bottling as Fotinos Brothers Winery. All previous bottlings were done under our private label. The process was effortless and fantastic. We totaled 427 cases of our 750ml bottles. Even though a large portion of this wine has been sold, what's remaining is available for pre-sale now on our website. This 2006 Pinot Noir will be released and shipped to you in the fall of this year. 

Now this will be good news for some of you, and not so good for the rest. Our 2006 Cabernet Sauvignon is now SOLD OUT. Due to the high demand and limited quantities, this wine sold very quickly, 11/2 years before its release. Don't worry though, both of our 2007" single vineyard Cabernets Sauvignons will  pre-sell in the fall of 2008'. If you join our Wine Society, you will never miss out on a wine offering, and always have a chance to order to each wines limited amount. This is usually two cases unless otherwise stated.

Barrel Tasting

For those of you who have already purchased our 2006' Pinot Noir, and those who are looking to do so, you will be very pleased with our latest tasting results. On September 1, 2007, three months prior to bottling our 2006 Pinot Noir, we conducted a blind barrel tasting. We put our nine month barrel aged 2006 Pinot Noir up against five top 2004 Pinot Noir's from the Carneros Wine Appellation of Napa Valley. There were seven participants from the wine industry tasting these wines blind ( meaning they didn't know which wines they were tasting in any particular order). All seven tasters chose our wine first. These are huge accolades for Fotinos Brothers Winery considering who the tasters were, and the high quality wines we were tasting against. You will have your chance to judge for yourself in the fall of 2008 when the wine is released. But, if this is any indication of what you will be enjoying, salute

Oenology

From the Greek term, oenos meaning wine, oenology is the science and study of all aspects of wine and wine making from the grape harvest to the bottle. An oenophile is a lover of wine, also known as wine aficionados or connoisseurs. These are people who appreciate or collect wine, particularly wines from certain regions and varietal types. At Fotinos Brothers Winery we feel that the more you know about wine, the more you will appreciate and enjoy it. Enjoying the fruits of our labors is what it's all about. In each newsletter we will discuss a different wine associated topic for your information. This month we will talk about the fragility of Pinot Noir from the vine to the bottle.

At Fotinos Brothers Winery we have been growing and producing Pinot Noir for more than 35 years and have really good insight into the varietal. Pinot Noir is very fragile and can be inconsistent and unpredictable form the time the buds break on the vine, to storing a bottle in your cellar. Throughout the winter months the vines lie dormant. In early Spring the buds, which eventually become grapes, begin to bloom. During this time they are very susceptible to abrupt temperature changes. Hard rain or frost can potentially ruin a crop. A vineyard manager can combat this cold weather by running warm air, via large fans,through the vineyard to warm the plants. The buds mature from Spring into Summer. During this growth phase Pinot Noir grapes are very susceptible to excessive heat, or mildew from a light Summer rain. One of the reasons for Pinot Noir's susceptiblity is that it's very thin skinned compared to other varietals, like Cabernet Sauvignon. The fruits fragility can be a problem during harvest also, if it is not handeled gently. Once harvested, fermented and placed in French oak barrels for aging, Pinot Noir is a very unstable wine and has to be handled very carefully. At Fotinos Brothers Winery we bottle age our Pinot Noir for a minimum of one year to insure the wine is stable and ready to drink before its release. Because Pinot Noir is still susceptible to temperature changes once bottled, we only ship  during the Spring and Fall seasons to avoid  severe changes in temperature. Once you receive your wine, store it in a wine refrigerator or a cool dark place. Now you can enjoy a fantastic bottle of Fotinos Brothers Pinot Noir. Salute'.

A wonderful thing about Pinot Noir is that it has the capacity to reflect the terroir of where it is grown. The French word terroir basically tranlates into the character of the wine. Each vintage reflects the vineyard location and weather pattern of that year. At Fotinos Brothers Winery we have one of the best vineyard locations in the Carneros wine appellation. The location, soils and micro-climate greatly influence the terroir and will be a topic for another newsletter.

Pinot Noir is known as the ultimate food wine. It can be paired with just about any dish.The main reason is because it's modest tannins give it great flexibility with food. A Cabernet Sauvignon is highly tannic and limited to it's food pairing choices. This is when the hard work in producing this wine pays off. If you are ever in doubt of which wine to choose with a meal, Pinot Noir is always a safe choice. Preferably a Fotinos Brothers Pinot Noir. In the next section of this newsletter, we will pair our 2006 Pinot Noir with a classic Tuscan dish.

Lastly, let's talk about aroma and taste. Pinot Noir should be served around 62 degrees Fahrenheit. It can have the flavor and aroma's of cherries, plums, raspberry,herbs, spice, chocolate and mushrooms. It can also have a nuance of smoke or bacon. This is also another topic that we will delve into in more at a later date.

Tuscan Recipes

 Fotinos Brothers Winery is excited  to provide you with an extraordinary collection of classic Tuscan and Umbrian recipes from the famous " Villa Eddarella " in the majestic hills of Soriano nel Cimino, Italy. The recipes have been handed down through generations of Italian families, and pair very well with our Fotinos Brothers wines. A recipe will be incuded in every monthly newsletter for you to try. We are very interested in your feedback. Please provide us with your thoughts on the recipes and how they paired with our wines. Pair the desert recipes with your favorite port or aperitif. Bon Appetit...

Gnocchi di Patate with Porcini Trifolati sauce

Two Pounds of potatos, two eggs, ten ounces of flour and one teaspoon of salt.

Boil the potatos in a large pot with water and salt. Cook about 40 minutes and then peel and mash. Let them cool to room temperature. In a large bowl mix the potato's, flour, egg and salt. On a working board knead the dough until it is soft and smooth. Cut the dough into several pieces and roll them into the shape of a tube, about as thick as your finger. Make sure you use plenty of flour on the working board to prevent sticking. From your tube of dough, cut the gnocchi in the shape of a square and poke the middle of it with your finger. If you like you can shape them differently by dipping a fork in flour and rolling a piece of dough quickly on the fork. Both shapes tastes delicious. Boil the gnocchi in a large pot of water with a dash of salt and some olive oil. As soon as the gnocchi start floating to the top of the pot, remove them with a strainer spoon and serve them immediately with the following sauce recipe.

One pound of fresh porcini mushrooms, one bunch of Italian parsley, two cloves garlic and salt and pepper to taste.

Saute' the garlic and olive oil. Remove the garlic and set aside. Cut the porcini mushrooms into small pieces and saute' in olive oil. Add the salt and pepper. Do not use metal or wooden spoons to stir the mushrooms, just toss the pan back and forth. Tear the parsley into small pieces with your fingers ( not a knife ) and sprinkle over the mushrooms. Make sure the mushrooms have enough sauce to serve with the gnocchi. Add more olive oil if needed. Cook for about 15 minutes or until soft. Pour the gnocchi in the same pan, add the sauted garlic and heat for a few more minutes, then serve immediately.

Before we leave you...

Fotinos Brothers Winery really appreciates your support and patronage. If there are any topics you would like more information on, or would like to see discussed in our newsletter, please email us at info@fotinosbrotherswinery.com . Remember, our 2006 Cabernet Sauvignon has sold out, so if you are interested in trying the 2006 Pinot Noir, I would encourage you to place an order while there is still some available. Our 2006 Pinot Noir will be released and shipped to you in the fall of this year.

Sincerely, Leesa Fotinos

Director of Public Relations