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Ah,  November on Spring Mountain: cooler nights, the aroma of wood fires and thoughts of dinners with hearty soups and being inside to feel cozy.

At Charbay, November means sending off the Wine Club Shipments and setting up fun gift pack ideas for the Still House and website.  We're ready to ship your Charbay wines, spirits, posters and logo jackets across the country where we can ship.

November also brings the Saffron harvest.  It's in full swing here beside the Still House - daily picking and nightly hand work gives us a tiny Spring Mountain organic saffron crop.  The plants come up every November after a good rain.  This has been a perfect season so far.

Monday, Dana and I picked two baskets of saffron crocus flowers.  That evening I sat at the kitchen table for over an hour and removed the 3 saffron stigmas per flower.  The fragrance is surprisingly powerful.  And you end up with a pile of purple flowers and a minute amount of saffron.  That's why it's the world's most expensive spice.  Imagine your favorite saffron dish with super fresh saffron!  We can help.

To make the tedious job go smoothly, Miles opened a bottle of the '03 Cabernet for us to sip as I worked on the saffron.  Then he poured a little more for dinner.  And a glass after dinner to go with the cheeses he'd picked up in town.  It was an Oh Wow moment! - the cabernet & the cheese were so in tune with each other that I knew I couldn't wait to share this with you.



Try This

Charbay '03 Cabernet Sauvignon, (still avilable on line or here at the winery) with Pruits d'Astiers French Pyrenees sheep cheese and a baguette of sourdough.  This is a wine & cheese pairing classic.
The 2003 (my favorite caberent) is elegant & smooth in flavor and body, made to enjoy with food & especially ripe cheeses.  Miles was funny: he reached over to pour a little more and looked up in shock: "it's empty!"  We hadn't finished a whole bottle of cabernet all summer! Ahhhhhh to November.

Charbay Brandy - This is monumental.  Our first release will be ready soon.  We have been watching over these barrels since the 1980's.   The flavors have evolved into a toasty, velvety rich brandy.  Marko chose the barrels to bottle and along with the 750, he also bought 375 glass (half bottles).  A miniscule and precious release, this is a piece of California histroy.  We started distilling with Germain Robin & CArneros Alambic...Hubert is no longer distilling at Germain Robin & Carneros Alabic is long gone.  This is a very grown up, gracious gift for yourself or someone special.  We are trying to keep the price down in the Whiskey price zone.  Stand By.

Heading to China

Miles, Marko & Jenni are heading to China for the Aman Wine & Spirits Festival at the Summer Palace.  If you've an Aman frequenter, you've been invited to a wonderful event.  Check out their website and know that you can order Charbay around the world at Aman.

Sending you warm wishes for a delightful November...remember to take those moments to relax with a glass of Charbay.

Susan & the Charbay Family

P.S. - Miles just stopped by the office to say the garden is full of new saffron flowers to be picked...wish you were here to harvest with us.
FYI - We will have small amounts of organic, Spring Mountain saffron available in the Still House.  Harvested by you know who.  When I find packaging, we'll post a price.

Notes from Mark & the Still House

A big thank you for joining us for the Still Life Wine Club party and BBQ!  We're glad the port component seminar was such a success.  Marko and I thought it would be interesting.  If you didn't make it, we pulled four different varietials of aged port straight from the barrel, tasted and discussed each port and then everyone had the opportunity to make their own port blend.  We will be hosting more of these seminars in the future; keep a look out on our website for future dates.

Two for one tasting on Thanksgiving Weekend (Newsletter Special)
Get out of the house, bring the family and come on up Spring Mountain.  The tasting room will be open over the Thanksgiving Day weekend.

Hours:

• Wednesday November 25th - Open 10am to 2pm

• Thursday November 26th - Closed

• Friday November 27th, Saturday 28th and Sunday 29th - Open 10am to 4pm

Join us for a glass of our special Charbay Apple Cider, blend of fresh apple juice and our 10 year old Charbay Dessert wine.  Take time to sit down by the wood fire and enjoy the colors and aromas of Spring Mountain in November.  Plus, we're featuring Davidoff/Zino Platinum cigars this month, so enjoy one while you're hear.  We are a cigar friendly winery & distillery.

November Special - "The Thanskgiving Sampler"

2006 Rose, 1997 Port & the Pomegranate Dessert Wine/Port

What goes great with the Turkey?  Well, we think our *2006 Rose.  then add some 1997 Port and Charbay Pomegranate Dessert Wine ( 750ml) to turn any meal in to a festive feast.

The 2006 Rose is perfect with cranberry sauce and turkey.  Our 1997 Ruby Port is always a favorite at any holiday tableand makes a great gift as well.  The Pomegranate Dessert Wine canbe served as a cocktail, for cooking or just on its own with a slice of pumpkin pie.

We are offering free ground shipping on orders of the "Three bottle Thanksgiving Sampler" for November.  $96.00 (plus tax in California).

Wine Club News - November 2009

The latest "Still on the Hill" wine club shipment is being shipped out this week.  It includes favorites plus a new and wonderful release and two wines that are sold out and only available to our wine club members.

If you're thinking aboutspring travel plans, keep April/May open for the"Still Life Wine Club" BBQ and Release Party.

Many thanks for making Charbay a part of your life.
"Cheers" to a wonderful holiday season that is fast approaching.  Think Charbay when you're making up your lists.

Mark Raymond, Charbay Still House

Notes From Jenni

We're still glowing from the fun everyone had at the first Annual BBQ!  Sunny & 70 degrees made it one of those magical Spring Mountain days.  The port blending was popular.  For the barbecue, eveyone arrived relaxed & hungry.  I even baked Miles' traditional Gibanitza.  It's already on the menu for our next barbecue this spring.  It was very well received - I was proud to serve seconds and thirds!

Yesterday I was in SF making delieveries of the '05 Cabernet to Scoma's, Butterfly and Waterbar - they're serving it By-the-Glass.  D&M Liquors on Fillmore talked me out of a couple cases, too.

I popped into the new Burger Bar on the 6th floor of Macy's on Union Square/San Francisco.  Wow, what a view!  Yummy too, was the food and the "Charbay Papa Doble" cocktail - an amazing variation of the Hemingway with Charbay Rum.  Everyone was so friendsly (Thank you Lauren and Lorraine)>  Chef Huber Keller even popped over to say hello and enjoy a nip of Charbay Tequila (I got a kiss on both cheeks for it!).

Napa Valley is hopping & busy with the excitement of crush.  Marko and I had a date night at Market on Monday and they were totally full - so great to see.  Also found out they are on their second order of Charbay Tequila so thanks to all of you enjoying their fanatasic Charbay Margaritas...

Good News:  Now if you are in Florida, you soon can own your own bottle of Charbay Tequila!  It should land within the next couple of weeks - all you'll have to do is request it from your favorite liquor store.

I sure do enjoy keeping up to date with you on Fcebook & Twitter...Keep the photos, updates and feedback flowing; we love to hear from you!

For all the latest updates, check out charbayblog.com.

Cocktail Ideas For the Weeks Ahead

Charbay Blood Orange Eggnog
A Classic

1.5 zo. Charbay Blood Orange Vodka
4 oz. eggnog

Combine ingredients and serve in a martini glass; sprinkle with cinnamon; garnish with an orange wheel (good cold or warmed;do not boil)

Charbay Pomegranate Cosmo

1.5 oz. Charbay Pomegranate Vodka
1/2 oz. Cointreau
1/2 oz. cranberry juice

Combine ingredients in a shaker; shake & strain into a martini glass; garnish with a lemon.

HAPPY NOVEMBER!

Jenni Karakasevic

Notes From Marko

If you've tasted from barrels here at the Still House, here's the good news: I'm about to bottle our '06 wines, 4 barrels of '07 and the new Still House Port: a 4 barrel blend.

Double & Twisted Whiskey is coming!  This is my project to become a "Master Distiller."  This week I'll do a light filter and then a grand day of bottling a monster load of about 130 cases of Light Whiskey.  I designed the labels & just picked them up at the printers, so I'm ready to go.  My Dad set the standard of how to become a Master Distiller in our family.  I had to distill something "equal to or better than what I have been making with him."  Dad says it passes his standards - whew!  Call me if you have questions or would like to buy a bottle...more info: http://markospirits.com as I explain the name & the photo on the lable.

November: I love it when all my winemaking friends are out and about in town talking about the fact that all their wines are barreled down, presses are cleaned out, and they're done for the year...and here we head into distilling season.  We'll be making some more brandy with our little still up on the hill this year.  It makes some of the best brandies for port - and good brandy means good port.

Drink Idea:  Try the Pomegranate Aperitif and a splash of tonic on the rocks & let me know what you think.

I've been wanting to say a big THANK YOU to all who made the drive up the hill or called in to keep stocked up with Charbay.  We will continue to have releases of wines & spirits not found anywhere else in the world.  If you cna't visit, we promise to let you know what's new through our newsletters so you don't miss out.  Stay tuned for new wine releases and D&T - perfect for the family Liquid Smiles!!!!! Marko

The Word From Miles ...soon

He's writing the brandy distilling story as he remembers it and from the distilling reports in his files.  I'll set up a landing page on the website for him to share the saga with you.  Soon.  We always say: Soon.

Best wishes from everyone at Charbay. 
Thank you for continuing to demand and appreciate true artisan quality. 
Together we keep pushing forward the benchmarks
and that makes America great.

Susan & Miles, Marko & Jenni Karakasevic
Dana Rasmussen, Mark Wiget, Mark Raymond and Douglas Eisele

  707-963-9327   www.charbay.com

Hello and Liquid Smiles

Summertime In The Valley

Summertime in Napa Valley is magical. The vines are working their magic; verasion is transforming the bunches; visitors are having a great time at our world-class restaurants...and Miles and Marko are as creative as ever, working their magic up on Spring Mountain at Charbay ("Still On The Hill"). You should be here.

Tequila Blanco Has Arrived
(see below)

Look for our upcoming announcement about our launch party for our 100% Blue Agave Tequila coming soon. This is tequila like you've never experienced before with Chamomile Buds and rich agave and very smooth.

Warm weather...cold weather...any weather is the perfect time for a Charbay cocktail. Mix with one of our proprietary and groundbreaking vodkas or try our Green Tea or Pomegranate Aperitifs...and now our Charbay Tequila Blanco. Let us refresh your bar throughout the season - we ship year 'round.

HARVEST IS COMING

The first of August means we are just weeks away from another harvest. This year promises to be bountiful! Sparkling wine grapes lead the way - how appropriate. Aromas of fermented must fill the valley...subtle hints of what's to come. We've been making wine and port since 1983 - it never gets old.

The St. Helena Star The July 30th issue of the St. Helena Star has a wonderful article about Charbay, Miles, Marko and our new Tequila Blanco.

Still On The Hill CHARDONNAY - ROSE - CABERNET SAUVIGNON - PORTS - DESSERT WINES - APERITIFS Summertime Hours Open 7 Days a Week (10AM to 4PM) 4001 Spring Mountain Road St. Helena 707-963-9327 ext 23 We strongly recommend that you call or email (visit@charbay.com) to make a reservation before your visit to Charbay to insure we are able to give you the attention you deserve. Mark Raymond, our Retail Sales Manager, will be happy to assist you. Mention our mailing list and receive a $20 discount on any order of $200 or more. This offer is available though August 31, 2009.

In The Spotlight CHARBAY TEQUILA BLANCO Miles and Marko have distilled a Blanco Tequila in Mexicoa€¦and ita€™s stunning. This is the first American Distillery to personally distill tequila in Mexico. This is the first 100% Blue Agave Tequila, hand-distilled by Miles and Marko, combining traditional Tequila distilling methods with Charbay proprietary techniques of double-distillation. Miles said: a€?Tequila is by far one of the most challenginga€? of distilled spirits. Personally double-distilled in Arandas, Mexico, by Miles and Marko, in small (90 a€“ 250 gallon) Copper Alambiques Tequilano Pot Stills, the Blue Agave is hand selected by Jimadoras, baked for four days to transform the fresh Agave into fermented "Mosto," which is then crushed and pressed and ready for fermentation in small wood fermenters. Once the Mosto ferments into a dry Mosto Muerte, and it is ready to be distilled. To find and view the Plantation Site where our Charbay Tequila Blue Agave has grown, go to http://earth.google.com, then type in 20 degrees, 37 minutes, 47.37 seconds N; 102 degrees, 09 minutes, 20.25 seconds W.

Special Offerings Save ____ on All Shipping of 6 Bottles or More* Now through the end of October, we are offering a discount on ALL shipping charges on any order(s) of 6 bottles or more. You don't have to do a thing - we will make all the arrangements for you. (*mix and match is OK with us)

Planning on visiting the Napa Valley and need a little help or just don't have the time? Check out Small Lots Big Wines. They are the newest concierge company that only works with small family wineries (such as CHARBAY). They included our Pomegranate Dessert wine at their monthly winemaker dinner. It was a real crowd pleaser. The Chef paired the wine with a beautiful dark chocolate tart and a pomegranate ice cream (made with our dessert wine, of course). You can find the recipe on their site soon. Email or call (707-254-5152) them to plan your next trip.

Charbay Cocktail of the Month We thought we'd help you out with a GREAT tequila cocktail - CHARBAY-style, of course. Marko's "Power Paloma" 4 ounces Charbay Tequila Blanco 2 ounces Squirt (Mexican Squirt, if you can find it - it's in a green spiral glass) Splash Pink Grapefruit Juice Mix & pour over ice Garnish with a lemon twist Repeat often.

 

Charbay Events Bardessono Napa Valley in Yountville - Starting on June 24th (and every Wednesday through October), the folks at Bardessono in Yountville will host a bit of a happy hour around their rooftop pool. From 6pm a€“ 9pm there will be pool snacks and $8 drinks like the "Napa Sour," made with Charbay Vodka, citrus and California Pinot Noir, and the "Moscow Mule," made with Charbay, of coursea€¦very refreshing. Also served, the "Bardessono Iced Tea" with Charbay Meyer Lemon Vodka, iced tea & Chambord.

August 7 - 9: SF Chefs. Food, Wine, Charbay - San Francisco's Union Square. A four-day food and wine event celebrating the unique flavor, diversity and bounty of Northern California. The main tasting tent will be in Union Square, where chefs, wine makers and distillers will offer an exploration of taste featuring local products. Classes and seminars will offer interactive opportunities for the public to participate with local farmers, ranchers, chefs, winemakers, distillers, media, luminaries, authors, vintners, mixologists and culinary experts in an entertaining forum. For more info:

August 13 - 1:00PM - 2:00PM: Where Foodies Go & Charbay! Join this live, Educational Workshop webcast from anywhere! By phone: 415-789-0470. WhereFoodiesGo.com is an exciting new concept that offers culinary enthusiasts ("foodies") opportunities to connect and interact with top food and wine masters in a live -- and lively -- conversational format. The new teleconference venue is designed to create real-time access to the top influencers and innovators of the food and wine movement. As a participant, you will have a chance to post questions and enjoy hearing directly from our Expert Guest (in this case - Marko Karakasevic) on topics that you care most about. The first series of these inspiring and informative events are free, so sign up now - click below and be a part of the conversation!

Coming In September! September 11- 13: The 24th Annual Lake Tahoe Autumn Food & Wine Festival at Northstar. Join Jenni & Marko for three days of grape stomps, wine/spirits tastings, culinary classes, demonstrations, seminars, family activities and the Culinary Competition and Grand Tasting. Includes the Charbay Annual Release Party - Tequila Blanco with Marko & Jenni and Corporate Chef Jason Gronlund, direct from Avery Island, Louisiana. This is a great event! Mark your calendars now.

Hope you enjoyed this edited Newsletter...
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Sincerely, The Charbay Family
____________________________________________

Miles & Susan Karakasevic - Marko & Jenni Karakasevic
Dana Rasmussen - Mark Raymond - Mark Wiget - Douglas Eisele