Atlas Peak-Buena Vista Carneros Dueling Winemaker Dinner at Carneros Bistro & Wine Bar

Join us for a fantastic afternoon of friends, food and wonderful wines!

Earth Wind & Fire
In celebration of Earth Day (April 22)

Sunday April 19, 2009
2:00 Reception
2:30 Dinner

$95.00, plus tax and gratuity

Carneros Bistro & Wine Bar:
1325 Broadway Street
Sonoma, CA 95476
707-931-2042
http://www.thelodgeatsonoma.com/sonoma-valley-restaurants.html


Make reservations by calling the Carneros Bistro & Wine Bar at 707-931-2042


Atlas Peak
&
Buena Vista Carneros

19 April 2009


Earth Wind & Fire
In celebration of Earth Day (April 22)


water
Passed Hors d’oeuvres
Pt Reyes Oysters
Clam Fritters
Buena Vista Carneros 2007 Pinot Gris


wind
Pasta “Carbonara”
Buena Vista Carneros 2005 Chardonnay, Ramal Vineyard


earth 1
Pork Sphere, Truffle Tremor, Fava Beans
Buena Vista Carneros 2005 Pinot Noir, Ramal Vineyard


earth 2
Wagyu Ribeye, Morels,
Atlas Peak 2004 Napa Valley Cabernet Sauvignon


fire
Pancetta Wrapped Spiced Venison, Swiss Chard
Atlas Peak 2004 Claret


heaven
Crispy Chocolate Mousse
Buena Vista Carneros Syrah Port


Chef Janine Falvo
Sommelier Christopher Sawyer


Wine & Food pairing discussion with each course, led by Janine Falvo, Chef de Cuisine, along with banter from Napa Valley mountain man, Darren Procsal of Atlas Peak,
and cool-climate winemaking specialist Jeff Stewart of Buena Vista Carneros, California’s first winery.

Not to be missed!


ABOUT JANINE FALVO & CARNEROS BISTRO
In April 2005, Janine arrived at Carneros Bistro & Wine Bar and was quickly promoted to Chef de Cuisine in January 2006. In her new role, Janine upholds the restaurant’s tradition of celebrating the best of local ingredients by offering up the finest organic meats, artisanal cheeses, local produce and baked goods. Falvo’s signature dishes highlight the distinct flavors and rich tastes of Northern California’s wine country and complement the restaurant’s exclusive Sonoma County wine list. Janine’s culinary savvy has earned her recognition as Restaurant Hospitality’s “Rising Star Chef 2007.” As a celebrated Bay Area chef, Falvo has made appearances on ABC’s View from the Bay and Bringing It Home with Laura McIntosh.

ABOUT ATLAS PEAK
Atlas Peak’s winemaker, Darren Procsal, crafts five distinct wines sourced from four of the most renowned appellations in the Napa Valley: Atlas Peak, Mount Veeder, Spring Mountain District and Howell Mountain. Atlas Peak’s most valuable resource is literally underfoot: the elevation of its vineyards, between 1400 and 1800 feet high above the Napa Valley floor. For more information, please visit www.atlaspeak.com.

ABOUT BUENA VISTA CARNEROS
California's first winery, now under the direction of winemaker Jeff Stewart, focuses on cool-climate Pinot Noir, Chardonnay, Merlot and Syrah off their Ramal Vineyard Estate, in the heart of the Carneros appellation. The 482-acre vineyard is set along a series of south-facing hillsides overlooking the San Pablo Bay, with more than 107 blocks delineated by geology and topography, have positioned Buena Vista as a leading quality wine producer from the Carneros region. For more information, please visit www.buenavistacarneros.com.

Atlas Peak Cabernet Sauvignons garner great press in Wine Enthusiast Magazine!

Atlas Peak rings up three Cabernet Sauvignon's with stellar reviews and 90+ Points from Steve Heimoff and Wine Enthusiast Magazine.

The Atlas Peak 2004 Howell Mountain Cabernet with its "firm tannins, deep and lush flavors ...this beauty should blossom ..."

The Atlas Peak 2004 Spring Mountain Cabernet is called, "Elegant, lush, rich and refined"

And, the Atlas Peak 2004 Napa Valley Cabernet is called, "a beautiful Cabernet ... perfectly ripened fruit ... and balanced"


Congratulations team Atlas Peak on this fantastic endorsement!

Atlas Peak Harvest Hits High Gear

The 2008 harvest for the Atlas Peak winery is in full gear. Last week at this time we were looking at blustery days and possible freezing cold nights. Well, we survived the wind, and the expected frost never materialized. Now the fall weather has turned again to warmer than expected days and cool pleasant nights.

Cabernet Sauvignon is scheduled for every day of the week except Wednesday, when we will harvest the Cabernet Franc and Malbec, and Saturday, when we will bring in the Merlot and Petite Verdot. Most of the wine produced from these four delicious varieties will be used in our Atlas Peak Claret. See our web site for further details on the Claret. The balance will find its way into our Cabernet Sauvignon, Napa Valley, blend, and maybe, just maybe, we will make a small amount of one of those wines on its own.

As I walked the vineyards this week it occurred to me that we are nearing the end of another vintage. A lot of work remains, but by October 25th I expect all of our grapes will be harvested. This is not to say that the work is over, far from it. The winery will be buzzing with activity. Pump overs and drain and returns will be top priority, and soon we will be pressing and filling our French oak barrels. These details will follow.



By the end of the year, all of the 2008 wine will be in barrels and we will again need to turn our attention to the 2007's. But for the time being it is harvest full speed ahead.

Until next time ...

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak Harvest Kicks Into Gear

Atlas Peak Harvest Kicks into Gear

I have spent the last couple of days walking vineyards and trying to figure out what to harvest and were we go next.

There is very little in the wine business that is ordinary. So the only tool that you have to help make your picking decisions is to walk the vineyards. Of course we also track such things as the Brix (percent sugar), and the acidity of the grapes (pH, and titratable acidity), because these are great indicators of ripeness. We walk a fine line between ripeness and maturity, and in the end tasting the grapes helps me make the final picking decision.

This week I have had a camera crew following me around, attempting to capture the daily life of a winemaker. It is amazing how these guys can walk backwards, given all the steep slopes and rocks along the way.

I thought that we might get to Malbec and Cabernet Franc this week. I had both of these vineyards scheduled for picking but then pulled them both off the schedule yesterday after walking the vineyard for what I thought would be one last time, I believe that the vines still have more to give and we can get more flavors out of the grapes. The vines look healthy and I think we should roll the dice. The mornings have been very cool and the days in the mid 80’s; just perfect weather for Bordeaux varietals to ripen to optimum maturity.

We are slowly kicking into high gear with more Cabernet Sauvignon coming in today. We will be bringing in 11 to 12 tons of Cabernet Sauvignon from the Stagecoach Vineyard, high up on Atlas Peak. These wonderful grapes come from Block B1, also known as the Oakville Heights block.

We will also be harvesting another 3 to 4 tons from the Atlas Peak block 65. This will be the third time we have harvested grapes from this block. This is a variable block, that has both thin and deep soils. The vines planted on the deeper soils are greener and exhibit herbal flavors I want to stay away from, while the vines on the thinner soils are filled with blueberry and blackberry flavors, complimented with good texture from developed tannins.

We will top that tank off with 6 to 7 tons of Cabernet from Block 63, where we picked 10 tons on Tuesday. We will do this because if we go any further in block 63 we will start heading down the slope of the block and the grapes are greener and less ripe. A few more days on the vines will do these grapes some good. Up in the mountains ... it's all about patience!

Until tomorrow ...

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Sorting Spring Mountain Cabernet

Today was supposed to be all about winemaking and what goes on in a tank filled with Cabernet Sauvignon. Then I realized that I skipped over how the grapes get in the tank.

All of our grapes that go into making Atlas Peak wines are hand harvested into 1/2-ton macro bins. These are bins that measure 4'x4'x2' and can hold about 1,000 pounds of grape clusters. The bins are then brought to the winery on a flatbed truck soon after being hand harvested in the field. Different than Pinot Noir that is usually harvested during the cool night hours, Cabernet can be harvest during the day. By the time the Cabernet harvest for Atlas Peak begins, fall has arrived, and the nighttime temperature as well as the daytime temperature is cooler. Cooler nighttime temperatures mean cool grapes arriving at the winery.

Once the grapes arrive at the winery they are placed in a hopper and they begin their trip to the de-stemmer where the berries are removed from the stems (hence the name). The de-stemmed Cabernet Sauvignon grapes are then dropped onto a sorting belt where the berries are sorted through by hand to remove any small stem pieces that broke off in the de-stemming process. This ensures that only the whole berries, broken berries, seeds, and juice end up in the tank where the grapes and juice will be transformed into wine. For me the stems are bitter and harsh in flavor. Because we do not want to extract these textures into the wine, we take this extra step to remove as many stem pieces as possible.

On Tuesday we will talk about what happens in the tank next.

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Cabernet On Spring Mountain at 1750 ft. Looking North

This morning I started the day in the Spring Mountain District. We source from two vineyards up here. One vineyard sits at 1,750 ft elevation and the other at 1,050 ft. Both of these vineyards have east facing aspects, which means that they have good morning exposure as the sun rises and cooler evenings as the sun sets behind the Mayacamas range and Spring Mountain. Spring Mountain is where the vision for our label materialized. It was an early morning when I set out to walk the vineyards that day. I had arrived before daylight and sat in my truck to watch the sun rise over Atlas Peak. Napa Valley below was fogged in and there I sat above the fog line at the peak of the mountain which is the unique point of difference for our brand. Today you see this image of the mountain above the fog line captured on our label.

Today I started out walking through both Spring Mountain vineyards. As I walked through the vineyard I sampled grapes from many of the vines looking for the mature flavors of Cabernet Sauvignon. For me these flavors include blackberry, blueberry, ripe plum and cherry. Cabernet Sauvignon usually starts out with herbal and green flavor like green beans and bell pepper but as the flavors mature these green characters disappear and move towards more berry and red fruit flavors.

After walking the Spring Mountain District vineyards I decided that the grapes are very close to harvesting. We will pick the block at 1750 ft. on Monday first, and then possibly pick the grapes from the other block on Wednesday. I will be back to walk that vineyard on Monday to make that final call.

Monday we will visit our first wine lot of the year from the Atlas Peak Vineyards, block 65.

Until Monday…

Darren Procsal
Winemaker
Atlas Peak

2008 Vintage begins for Atlas Peak

Atlas Peak has kicked off the 2008 vintage with the hand-picking of Cabernet Sauvignon off the Atlas Peak Vineyard. On Tuesday September 23rd we picked 5 tons from block 65. This southeast facing block has been used in the Claret blend in the past. With this early picking, I anticipate the tannins to be soft and the resulting wine from this block will be destined for our Napa Valley Cabernet blend. This is a vineyard with very thin soils at the upper tier of the block. As you work your way down the slope the soils become deeper, and the vines more vigorous. For this first pick we selected the fruit on the top portion of the vineyard.

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Napa Valley Mountains - 2008 Harvest Update

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “Atlas Peak has benefited from the recent spate of cooler weather. Flavors, anthocyanins and tannin maturity are all catching up with sugar accumulation. The merlot and white grape part of harvest is in full swing. Flavors and balance are great. The merlot crop is light. Only a few blocks of cab have been harvested in the Atlas Peak area. Most of our cab still requires several more weeks of ripening.”


Howell Mountain — Pat Stotesbery, Ladera Vineyards, “The harvest of fits and starts. After all the heat there was this feeling of surprise that is now replaced with a slow but steady picking regime. The normal suspects of zin and merlot are being picked from the top, including some from Sears, Summit Lake and Outpost down and through Ladera where we have actually started into the cabernet. Everyone wants to keep picking but the process is slowing as we approach more cool weather. Waiting for the next surprise.”


Spring Mountain District — Stuart Smith, Smith-Madrone, “Progress of the Spring Mt. harvest is quite varied — as might be expected from a group of strong-minded mountain folk. Some of us have picked most if not all of our merlot and others will be starting soon. Several of us have picked some blocks of cabernet sauvignon and others are still several weeks off. We all agree that the grapes have high acids, low pHs and yet have very good flavors for so early in the season. Whether it is the harvesting of merlot, cabernet franc or even cabernet sauvignon, the cooler weather is allowing all of us to pick the grapes at the peak of maturity — albeit a rather


Mount Veeder — Brian Nuss, Vinoce Vineyards, Over at Wing Canyon they finished picking all their cab on the 13th, two weeks earlier than ‘07 but down 33 percent. The fruit was clean and the bunches full. We picked some cabernet sauvignon again on Tuesday and all the cab in the lower vineyard will be in by the end of the week. The cab franc is still hanging on and hopefully bring it in next week. The upper elevations are still at least a week out. Everyone has been happy with the way things are right now.”

2008 Napa Valley Harvest Report brought to you by the: St. Helena Star

To learn more about the fabulous mountain Cabernets of Atlas Peak, visit: www.atlaspeak.com

Atlas Peak - The Vertical Horizontal Tasting

Winemaker Darren Procsal hosted a very creative wine tasting for the local distributor team to help them fully understand the differences between Mt. Veeder, Spring Mountain, Atlas Peak and Howell Mountain. Imagine 12 wine glasses in front of you...one wine from each mountain appellation...with 3 vintages of each. It allowed the group to taste the differences in the wines across appellations and time. A true delight in exploring tannins! Please pass the steak!

While each wine had its own personality, one can't help but claim a favorite....I'm a Mt. Veeder gal.

What are you?

Atlas Peak - Napa Valley Mountains - 2008 Harvest Update

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “The vines on Atlas Peak endured a second week of temperatures that rose to 100 degrees. Most of them came through undamaged, although a few of the rocky areas lost some leaves. Last week’s heat had the growers of Atlas Peak picking white in earnest and seeing rapid sugar accumulation in some of their reds. The current cool down should slow or stop the brix rise and let the flavors catch up.

Howell Mountain — Pat Stotesbery, Ladera Vineyards, “By the time this is read there will have been a lot of fruit picked on Howell Mountain and across most varietals. Everyone seems surprised by the rush to crush but the weather finally caught up with us and it is off to the races. Picking will have been seen from Outpost and the Dragon vineyard near the top and on down to the 1,400-foot level. Cabernet, zin, petite syrah and merlot and if the weather forecast is correct picking will go through the weekend and beyond. The challenge may be tank space but the fruit and plants all look healthy.”


Spring Mountain District — Stuart Smith, Smith-Madrone, “This week began with a lovely cool respite from last week’s oppressive heat. With the cool weather harvesting has slowed to a crawl. Many of us have brought in small lots of merlot and cabernet sauvignon last week and were fearful of a repeat of the 1984 harvest which, because of the heat, was compressed into a few short weeks. These initial forays into reds seem to confirm the expected short crop. Will the cool weather continue like 2007 or will heat return? With such dry soils can the vines continue to mature their fruit or will they just shut down and collapse? Do we gamble on a few more days or even several weeks for more varietal flavor and risk dehydration and over-ripe raisin-like flavors? Aw, the joys of another harvest.”

Mount Veeder — Brian Nuss, Vinoce Vineyards, “The harvest has started for us. Tuesday we picked some merlot in the lower vineyard. Thursday and Friday we will start on the cabernet sauvignon and finish up on the lower vineyard by the end of next week. The upper elevations are still at least two weeks out depending of course on the weather.”

To learn more about Atlas Peak visit: www.atlaspeak.com

Atlas Peak - 2008 Napa Valley Harvest Update

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “Temperatures in the Atlas Peak Appellation have been hot moving the grapes forward both in terms of Brix and berry ripeness. Harvest of chardonnay and zinfandel should begin in 7-10 days. Most of the berries have sized up considerably in the last four weeks. Cabernet sauvignon yields still appear to be 20 to 30 percent below normal. Other varietals especially non-merlot varietals appear to have normal yields. Merlot blocks are quite variable this year running the gamut from light to normal to heavy.”

Howell Mountain — Pat Stotesbery, Ladera Vineyards, “Other than those areas affected by frost, the crop size is normal or above with small berries and good cluster size. Sauvignon blanc is off at Ladera but no one has yet picked reds. Mark Neal expects to pick eastern slope vineyards next week and he will likely be joined by a few others as we face a solid week of forecasted high temperatures.”

Spring Mountain District — Stuart Smith, Smith-Madrone, “The 2008 harvest on Spring Mt. began in August and most of us anticipate harvest to be finished by the end of September. Another unusual harvest you might think. Hardly. The years 1996, 1997 and 2001 are some recent vintages with similar harvest dates. The whites have good - to very good crop levels, yet most of the mountain is expecting only fair crop levels for the reds. Excellent quality is expected by everyone.”

Mount Veeder — Brian Nuss, Vinoce Vineyards, “Things are looking pretty good up here at the northern end of the appellation. The summer has been up and down weather wise. I think this is one of the best looking crops we have had. The clusters are perfect, tiny berries nice and juicy. The crop does not need much thinning, although we have dropped a few clusters here and there, mostly the merlot. Lagier Meredith say they will be bringing some syrah in 10 to 14 days and their crop is light to moderate. I am estimating harvest starting in two to three weeks for us.”

To learn more about the mountain wines of Atlas Peak, visit: http://www.atlaspeak.com/

2008 Harvest Report - Atlas Peak

Atlas Peak — Jan Krupp, Krupp Brothers Estates, “We have had perfect ripening weather on Atlas Peak for most of the summer. The flavors are great. The cabernet sauvignon crop is small due to frost and uneven weather at bloom. The intensity should be great. Harvest will be beginning in about 10 days with chardonnay, zinfandel, merlot and malbec.”