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	Pourings & Pairings 2009 welcome to an evening with Robert Mondavi Winery and Smith & Wollensky Wednesday, June 24th 2009

This Evening’s Menu

Passed Hors d’ouevres
Fumé Blanc, Napa Valley 2007

Chilled Sorrel Soup
Chardonnay Reserve 2006

Grilled Lamb Chop with oven roasted cauliflower, tomato and artichoke ragout
Pinot Noir, Carneros 2007

Filet Mignon and Lobster with fingerling potatoes and Morel mushrooms
Cabernet Sauvignon Reserve 1999

Rhubarb and Strawberry Trifle with lady Fingers and Whipped Cream
Sauvignon Blanc Botrytis 2000

In 1966, emboldened by boundless enthusiasm, and a conviction that California could produce wines that would belong in the company

of the world’s finest, Robert Mondavi set out on his own to found the first major winery built in the valley since prohibition: Robert Mondavi Winery.

Since then the open arch of the Robert Mondavi Winery has welcomed thousands of guests who have come to share in Robert’s love of wine, food, and art. With the release of the Robert Mondavi Winery’s Cabernet Sauvignon in the late 60’s the world’s eyes were opened to the potential of the Napa Valley. The historic Paris tasting in 1976, where two former winemakers of the Robert Mondavi Winery won first prize, further supported this revelation. Robert Mondavi’s commitment to the industry and to promoting wine as part of a gracious lifestyle led to his “mission tour” in the late 1980s. He crossed the country, educating restaurateurs, media and most of all consumers on wine’s integral role in culture and civilization. after 41 years, Robert Mondavi Winery still embodies its founder’s commitment to excellence, innovation and creative spirit while continuing to produce wines that stand in the company of the world’s finest.



	Robert Mondavi Winery Winemaker Bio Genevieve Janssens, Director of Winemaking Genevieve Janssens learned early that the secret to winemaking success is to focus on quality. In her father’s vineyards, she followed him closely, listening and absorbing his philosophy. Drawn to the Robert Mondavi Winery’s philosophy in winemaking and winegrowing, Genevieve moved to the Napa Valley in 1978. She recognized in Robert Mondavi her father’s holistic approach to quality. “It starts with the earth, the legacy of what we have received from our ancestors and what we are going to leave for the future generation,” she says. “We must work to maintain the land, to grow so that we all live in symbiosis: the earth, the vines, the people—care creates quality.” From 1978–1979, she fully absorbed this philosophy, working at the Robert Mondavi Winery as a lab enologist and an assistant enologist. Deeply interested in the winemaking revolution taking hold in the state, Genevieve continued exploring California for the next decade, holding several consulting positions. Genevieve’s connection to Robert Mondavi returned in 1989, when she became Director of Production at Opus One Winery. Then, in 1997, she came full circle as the Director of Winemaking at the Robert Mondavi Winery. For Genevieve, carrying on the legacy of Robert Mondavi is both a joy and an honor. “With our To Kalon Cellar finished and the new vineyard projects underway, this is an exciting time for the winery, and for me,” she says. “I am proud to be the torchbearer of Mr. Mondavi’s vision.”


	2007 Fumé Blanc, Napa Valley Wine Varietal composition: 92% Sauvignon Blanc \| 8% Semillon Flavor descriptors: Rich aromas of lemon verbena, orange blossoms and a tinge of minerality lead to fresh, mouthwatering flavors of white peach and kumquats ensconced in creamy texture. Vibrant and expressive, with a beautiful balance of weight and zesty acidity, this elegant wine closes with a long, memorable finish. Wine analysis: Total acid: 0.66% \| Final pH: 3.28 \| Residual sugar: 0.8% (dry) \| Alcohol: 14.3% by volume Vintage The 2007 vintage was ideal for Sauvignon Blanc in Napa Valley. Responding to a cold, dry winter and scant spring rains (rainfall in northern California was 40% to 50% lower than average in 2007), vine vigor was minimized from the outset and the vines didn’t produce too much foliage. Spring temperatures were warm, and the growing season started out fast with early bloom and fruit set. Then the weather cooled and mild temperatures prevailed throughout the summer and into August. Through sunny days and foggy evenings, the grapes ripened slowly and evenly. Picking began for Sauvignon Blanc on August 8 at a relaxed pace, and most of the fruit was in the winery when a heat wave came through around Labor Day. The harvest tempo picked up briefly, then slowed down again as cooler temperatures returned. The last of the Sauvignon Blanc grapes came into the winery on September 19. Because of the cold, dry winter, 2007 crop levels were slightly lower than usual, but thanks to the mild summer weather, Sauvignon Blanc quality was consistently excellent. Grapes: Harvested at 22.5º Brix (average) with 0.64% initial acid and 3.25 pH \| Vineyards Appellation: Napa Valley


Wine Varietal composition: 100% Chardonnay Flavor descriptors: Focused and lively, this is a big wine with supporting acids that keep it light on its feet. Opulent aromas of pear, golden-delicious apple and crème brulée lead to lush flavors that mirror the nose. Finely textured with a long finish that ends with a subtle note of hazelnut. Wine analysis: Total acid: 0.67 \| Final pH: 3.3 \| Residual sugar: 0.96% (dry) \| Alcohol: 14.3% by volume Vintage 2006 in Napa Valley began with a wet winter that extended into spring, with more than twice the average rainfall in the month of March and nearly four times the average in April. The prodigious precipitation delayed bloom, but once the skies cleared, the vines had good fruit set and progressed slowly and steadily through slightly warmer than usual June weather. In July, a brief hot spell of four consecutive days over 100°F had the effect of putting the vines “on hold” before ripening continued when mild weather returned in August. August temperatures were lower than usual, and the trend continued through September and October, with some fog and cloudy days. Overall, the 2006 growing season was significantly cooler than average. Because of the delayed spring and cool late-season temperatures, harvest was later than normal. We picked fruit for the Chardonnay Reserve on one day—October 31. Crop levels were average and thanks to the long hang time, which allowed the grapes to ripen slowly and evenly, quality was excellent. Grapes: Harvested at 23.2º Brix (average) with 0.72% initial acid and 3.37 pH Vineyards Appellation: Napa Valley \| Grape Sourcing: 89% from Napa Valley side of Los Carneros AVA, remainder from other Napa Valley vineyards


Wine Varietal composition: \| 100% Pinot Noir Flavor descriptors: Vibrant with considerable substance and structure. Aromas and flavors of dark fruits—black plum and jammy black cherry— merge with notes of spice, herbs and subtle oak. Fine-grained tannins lead to a long, smooth finish. A richly satisfying wine. Wine analysis: Total acid: 0.65 \| Final pH: 3.58 \| Residual sugar: 0.63% (dry) Alcohol: 14.5% by volume Vintage Napa Valley had an ideal vintage in 2007. Responding to a cold, dry winter and scant spring rains (rainfall in northern California was 40% to 50% lower than average), vine vigor was minimized from the outset and foliage production naturally restrained. Spring temperatures were warm, and the growing season started out fast with early bloom and fruit set. Then the weather cooled, and mild temperatures prevailed throughout summer and into August. Through sunny days and foggy evenings, the fruit ripened slowly and evenly. A brief heat spell around Labor Day pushed the grapes close to maturity, then the weather cooled once more, allowing the grapes to achieve optimal ripeness at a relaxed pace. Pinot Noir harvest in Carneros began on September 4 and finished on October 6. Because of the cold, dry winter, 2007 crop levels were slightly lower than usual, but thanks to the mild summer weather, Pinot Noir quality was consistently excellent. Grapes: Harvested at 25º Brix (average) with 0.69% initial acid and 3.43 pH Vineyards Appellation: Los Carneros AVA Grape Sourcing: 87% Los Carneros AVA, 9% Sonoma County’s Russian River region, 4% other select Napa Valley vineyards


Wine Varietal composition: 85% Cabernet Sauvignon \| 10% Cabernet Franc \| 2% Merlot \| 2% Petit Verdot \| 1% Malbec Flavor descriptors: Dark fruit notes of cassis, black cherry and berry. Nuances of spice, minerals, licorice and violet. Highly extracted, velvety flavors. Wine analysis: Total acid: 0.61% \| Final pH: 3.67 \| Residual sugar: 0.07% \| Alcohol: 14% by volume Vintage The 1999 La Niña weather pattern gave Napa Valley an unusually cool growing season that took a twist in late September with a hot, low-humidity spell. We harvested 45% of our total grape harvest between September 27 and October 6. The grapes for our Reserve Cabernet Sauvignon were among the last vineyards to ripen. Compared to the El Niño phenomenon in 1998, marked by dramatic changes in weather, this year experienced a milder growing season with average (33.6”) rainfall in Oakville. Because of the cool temperatures, budbreak and bloom were later than average (April 13 and June 5, respectively) in our To Kalon Block Z Cabernet Sauvignon vineyard. July and August temperatures were below normal. Harvest began slowly in mid-September; then the heat spell advanced sugar maturity by two degrees in just a few days. We harvested grapes for our Reserve Cabernet Sauvignon throughout October, with an approximate bloom to harvest length of 129 days. Perfect ripening weather wrapped up the harvest on November 4. Vineyards Appellation: Napa Valley Grape Sourcing: 82% Oakville AVA, 11% Stags Leap District AVA, 7% Carneros AVA


Wine Varietal composition: 75% Sauvignon Blanc \| 25% Semillon Flavor descriptors: Sweet, opulent apricot, guava, citrus and crème brûlée character. Toasty vanilla and spice from barrel fermentation and aging. Wine analysis: Total acid: 0.87% \| Final pH: 3.35 \| Residual sugar: 20.7% Alcohol: 11.5% by volume Vintage The noble mold, Botrytis cinerea, is responsible for the great Sauternes of France, as well as the Beerenauslesen and Trockenbeerenauslesen of Germany. Damp nights followed by dry, breezy afternoons allow the Botrytis mold to flourish while discouraging undesirable molds. Because of the dry Mediterranean climate of Napa Valley, however, we rarely experience the conditions for Botrytis to develop; so, in most years, we take great measures to create our own. When our Sauvignon Blanc and Semillon grapes reach their ideal maturity, we harvest the vast majority for dry wine, but we leave a few select areas of vines that show a propensity for Botrytis development. We use sprinklers at night to increase the humidity within the vine canopy (under the leaves and canes) in a pattern of two days on and two days off. We closely monitor the Botrytis development and drop any clusters affected by undesirable molds. When the grapes reach optimum sugar levels, we begin harvesting in stages to select the best Botrytis clusters, typically passing through the vineyard several times. In 2000, we handpicked the Botrytis-affected clusters from our Wappo Hill Vineyard on November 1-3. Grapes: (Average) 39.4º Brix with 0.53% initial acid and 3.78pH Vineyards: Appellation: Napa Valley Grape Sourcing: 89% Robert Mondavi Wappo Hill Vineyard, Stags Leap District AVA; 11% Robert Mondavi To Kalon Vineyard, Oakville AVA