Ursa Vineyards Gold Rush Club: November 2020 Release

GOLD RUSH CLUB November 2020 Release Guide

NA M E THE M A GA Z I NE

CUSTOM CHOI CE 2019 Viognier , Sier r a Foothil l s 2019 Char donnay, Cl ar k sbur g 2019 Tannat Rosé, Al ta Mesa 2016 Souzão, Sier r a Foothil l s 2017 Petite Sir ah, Sier r a Foothil l s 2018 Gr enache, Sier r a Foothil l s 2017 Mencía, Al ta Mesa 2013 Angel ica, Sier r a Foothil l s

Special thanks toour f riends at Huckleberry's in Comf ort f or lending thebeautif ul holiday decor usedin many of theimagesin this magazine.

Besuretocheck out Huckleberry'snext door f or your holiday gif ting needs.

HA PPY HOLI DA YS

This year has been unusual in so many ways, and it has made our entire team all the more grateful for the support of Ursa Gold Rush Club members and friends.

We appreciate all of the patience from our community as we've been exercising extreme caution in our levels of service at Ursa at Branch on High. We are cautious out of respect for our families, team members, and customers.

Ursa Vineyards in Placerville has been very fortunate not to directly suffer from the fires in California. W inemakers Greg Stokes and Deborah Elissagaray have had to be extremely flexible and creative over the past several months, though,

they've been impacted by numerous power outages. Ursa saw a very successful harvest season, even in the face of atypical circumstances.

We are very pleased to release two new wine varieties to the Ursa Vineyards portfolio with this club release: Grenache and Angelica. You can read more about them in this publication.

W ith Thanksgiving and Christmas just around the corner, my wife Brenda and I want to wish you and your family abundant joy and good health.

We are sincerely grateful for your club membership and support of Ursa Vineyards. ?Dr. BobYoung, Owner

Ursa's tasting room in Comfort is offering reservations on its porch from noon to 6 p.m. Thursday through Sunday. Reservations are for Basque tasting flights with small bite pairings or for charcuterie plates to enjoy with glasses of wine. The tasting flights are either four red wines or four wines that are mixed ? red, white, and sometimes rosĂŠ. The flight menu changes every month or two, so be sure to check on the latest offerings.

To make a reservation, contact the tasting room at 830-995-3394.

Glasses and bottles to-go are also available, too.

Club members are able to enjoy their complimentary glasses to-go, or they can make a reservation by booking a charcuterie plate or a tasting.

Thisinformation iscurrent asof November 2020. For themost up-to-dateinformation, check our website.

2019 CHA RDONNA Y WI LSON V I NEYA RD CLA RK SBURG A V A

SENSE GREEN PEAR, brioche, wet SLATE, bright green apple, HONEYSUCKLE, pineapple, MEYER LEMON EAT cold poached trout, W HITE CLAM PIZZA, figs with GOAT CHEESE and prosciutto, SOUTHERN-FRIED CHICKEN, pork chop with creamy pesto, GRILLED ROSEMARY SHRIMP KEBABS Retail $24, Gold Rush Club$19.20

2019 V I OGNI ER HI DDEN M ESA V I NEYA RDS SI ERRA FOOTHI LLS A V A New release!

SENSE fruity PEACH, stone fruit, TROPICAL pineapple, rich CARAMEL, peach pit EAT CURRIED wings, shrimp and MANGO salad, roast TURKEY with mostarda, spicy LOBSTER taco, roasted root vegetables, prosciutto and BRIE panini with pineapple slaw Retail $24, Gold Rush Club$19.20

2019 TA NNA T ROSÉ SI LV A SPOONS V I NEYA RD A LTA M ESA A V A

SENSE tart PEACH, creamy, floral, ROSE PETAL, LEMON ZEST, hibiscus, apricot EAT oysters on the half shell, CAMEMBERT on toasted BRIOCHE, rosemary-grilled pork, CAESAR SALAD, clams oreganato, SAFFRON MUSSELS Retail $25, Gold Rush Club$20

2018 GRENA CHE SI ERRA FOOTHI LLS A V A New release!

SENSE tart cherry, BLACK PEPPER, intense cranberry, burnt sugar, perfumy STRAW BERRY, elderflower, pomegranate, CINNAMON BARK, clove EAT savory HAM, roasted beets, turkey with SAUSAGE STUFFING, TAPAS, grilled figs with blue cheese, MORTADELLA sandwich on seeded rye Retail $28, Gold Rush Club$22.40

2017 M ENCÍ A SI LV A SPOONS V I NEYA RD A LTA M ESA A V A

SENSE GREEN PEAR, brioche, wet SLATE, bright green apple, HONEYSUCKLE, pineapple, MEYER LEMON EAT cold poached trout, W HITE CLAM PIZZA, figs with GOAT CHEESE and prosciutto, SOUTHERN-FRIED CHICKEN, pork chop with creamy pesto, GRILLED ROSEMARY SENSE SHRIMP KEBABS strawberry, black LICORICE, SOUR CHERRY, peppery baking spices, red currant, dark chocolate, DATES Retail $24, Gold Rush Club$19.20

EAT CORNED BEEF, charcuterie, steak au poivre, TURKEY LEGS, mushroom risotto, brisket, MANCHEGO CHEESE, carne asada, chicken fajitas Retail $25, Gold Rush Club$20

2016 SOUZ Ã O SI ERRA FOOTHI LLS A V A

SENSE velvet, DARK PLUM, cinnamon bark, dried rose petal, black TEA, cedar EAT GRILLED TUNA, black bean NACHOS, buffalo wings, ham MAC & CHEESE, blue cheeseburger with CARAMELIZED onions Retail $32, Gold Rush Club$25.60

2017 PETI TE SI RA H SI ERRA FOOTHI LLS A V A New release!

SENSE dusty COCOA, sun dried tomato, RHUBARB, violet, BLACKBERRY, sour cherry, white pepper, PLUM, CLOVE, sweet oaky CARAMEL EAT moussaka, TEXAS-STYLE SMOKED BRISKET, bacon-braised cannellini beans with broccoli rabe, ROASTED RED PEPPERS with goat cheese and pesto, CHICKEN MOLE Retail $30, Gold Rush Club$24

2013 A NGELI CA

SA V OR SI ERRA FOOTHI LLS

A NGELI CA WI NE JOI NS THE URSA PORTFOLI O Angelica is a fortified dessert wine made from the Mission grape. The Mission grape was introduced to California in 1778 and was the primary wine grape for nearly a century. Angelica was originally made by Franciscan missionaries, and it was also a regular beverage of the gold miners during the Gold Rush.

Today, Angelica is known as one of California?s most historic wines. It is extremely rare with a very limited number of vintners producing it. The process of making the wine includes partially fermenting the grape juice before fortifying it with brandy. Angelica typically ages for at least five years in barrel before it is bottled.

The long aging process is one of the keys to its rich taste.

The grapes from Ursa?s Angelica come from Rinaldi Vineyard, one of the oldest vineyards in the Sierra Foothills, and one of the few vineyards still growing Mission grapes.

Original plantings in the vineyard date back to 1865. After crushing the grapes, the fermentation was barely started and then it was fortified with brandy. After aging in barrel for seven years, the 2013 Ursa Angelica was bottled.

W ith a taste as rich as its history, the 2013 Ursa Angelica is one to savor and share, especially during the holiday season. It can be enjoyed for up to a month after opening, if stored properly in the refrigerator. Ideal food pairings include toasted pecans or Italian cream cake. For a simple dessert, try drizzling Angelica on top of vanilla ice cream. ?Jennifer Cernosek, Direct toConsumer Manager

2013 A NGELI CA RI NA LDI V I NEYA RD SI ERRA FOOTHI LLS A V A

SENSE CRÈME BRÛLÉE, mulling spices, CANDIED STRAW BERRY, rich caramel, GOLDEN RAISIN, menthol EAT ITALIAN CREAM CAKE, strawberry rhubarb pie, PECORINO ROMANO, chestnut puree on toast, seared FOIE GRAS, roast duckling, MUSHROOM CREAM SOUP Retail $45, Gold Rush Club$36

A NGELI CA PA I RI NG COOK I ES I NGREDI ENTS 2 cups unsalted butter, room temperature 1 1/ 2 cups powdered sugar 2 tablespoons vanilla extract 1 tablespoon coconut extract 4 cups flour 2 teaspoons baking powder 1/ 2 cup pecan pieces

DI RECTI ONS Preheat oven to 350 degrees. Line baking sheets with parchment paper. Grease generously with cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium high speed until fluffy.

Add vanilla and coconut extracts, and beat until combined. In a separate bowl, stir together the flour and baking powder.

Add the flour mixture slowly to the butter mixture, stirring on low speed. Add the pecans, stop beating as soon as the flour mixture is completely incorporated.

Form the dough into a ball, cover in plastic wrap and refrigerate for an hour.

On a flat smooth floured surface, roll the chilled dough out to 1/ 4 inch thickness.

Cut out cookies into 2 inch rounds. Use spatula to transfer dough to baking sheet placing them 1/ 2 inch apart.

Bake the cookies for 10-12 minutes.

Yields: 20 cookies

RECI PE BY THE BREA D BOX Tina and Lucas Kent of The Bread Box set out to make a cookie inspired by Italian Cream Cake to pair with Ursa's Angelica wine. After multiple recipe trials and pairing experiments, they landed on this recipe as the match to showcase.

These delicious cookies are a nice accompaniment to your Angelica during the holidays or any time of year.