Spring Trade Newsletter 2021

Spring Trade Newsletter 2021

W I N T E R 2 0 2 1 | T R A D E N E W S L E T T E R

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Dear Friend,

As another year passes, the weather turns cold, the vines remain

dormant, and we can’t help but stop and reflect.

As spring approaches, our hearts are filled with anticipation—of new growth and rebirth both in the vineyard and on our ranch. In the meantime, the quietude of winter allows for a shift in focus. This is a time when we can put energy into developing future plans and planting the seeds of new ideas. And with the looming reality that we will not be able to personally see you for several more months, we are excited to share our little slice of heaven with you—both virtually and through this magazine. The magic of our ranch is more than what you find in the bottle. It is also in the life we live each day, and in our commitment to the generations to follow. It’s also in the land we steward and the cattle we tend to. I hope these stories transport you into our world and shed light on a way of life that may differ from your own—yet similar in spirit, too. After all, the magic of wine is its ability to draw us all closer together and create new memories that carry us forward.

Cheers,

Amanda Wittstrom Higgins, Executive Vice President

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KAR L WI T T S TROM - OWNER , AMANDA WI T T S TROM H I GG INS - EXECUT I VE V I CE PRE S I DENT, ROB ROSS I - OWNER , & DOUG F I L I PPONI - OWNER

GENERATIONS "The tradition of passing on to the next generation is what we leave behind. And it is our true legacy so it has to be something we take very seriously. We need to be aware of the fact that our children are watching so as we do they will do too." - KARL WI T TSTROM, OWNER

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THE NEXT VINTAGE STARTS NOW While we are less than two months into the new year, we are already thinking ahead to the 2021 harvest to come. The year started off dry, with a warm spell in mid January that gave us all a too-early taste of spring fever. That all changed on January 26, with the arrival of an “atmospheric river” along the California coast, with high winds, cold temperatures and an incredible amount of rainfall over a span of three days. Here on Santa Margarita Ranch, we recorded up to eight inches of rain over a 48-hour period. This much-needed rainfall helped flush the soils and Meanwhile, as of this writing, we are 90% finished with pruning, which is always a welcome milestone. Cover crops are also taking root in the vineyard, providing nitrogen and other nutrients to the root zones. In some places, our cover crops consist simply of native grasses that are allowed to grow—these grasses are particularly helpful for fostering beneficial insect populations.

Once the buds begin to swell and break open in March, we will enter into the “frost season,” whereby we must be vigilant in protecting the buds and new growth from freezing temperatures. We have vineyard alarms that alert us when temperatures in a given block begin reaching 35 degrees. At that point, we take action—either by activating wind machines or turning on pulse emitters that coat the new growth with water that turns into protective ice. Frost season is always unpredictable and can continue well into May. We are increasingly relying on wind machines as a more sustainable way to mitigate frost while conserving water. Each year, we add two or three more fixed wind machines to Margarita Vineyard. “We start with mobile wind machines,” Doug says. “We move them around as needed, and once we confirm where they are effective, we establish a permanent machine in that spot.” We have many months until harvest, but it always seems to come fast because the activity in the vineyard never stops. It is always impossible to predict what Mother Nature might do next, but so far she has us off to a solid start in 2021.

replenish the aquifer, while the cooler temperatures helped keep the vines happy in their slumber. At this rate, we now expect bud break to begin with our white varieties in mid March, which is typical for Margarita Vineyard. Pinot Noir will follow later in the month, with the bulk of our reds undergoing bud break in April. “At this stage, we don’t want super-low morning temperatures in the ‘teens,” says co-owner and viticulturist Doug Filipponi. “This could cause damage to the buds. On the other hand , if we get consistent morning temperatures above 40 degrees, the plants get crazy and start to wake up early. Steady cold is what allows us to enjoy bud break right on time.”

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HOW TO P L AN T

From The Santa Margarita Ranch, Paso Robles AVA

The propagation of grapevines is an important consideration in commercial viticulture and winemaking. As vineyard owners seek to replant their vines, a number of techniques are available which may include planting a new cutting. This involves a shoot taken from a mother vine and then planted where the shoot will eventually sprout a root system and regenerate itself into a full-fledged vine with trunk and canopy.

KEEP THE CUTTING COLD AND MOIST UNTIL THE LAST FROST IN YOUR AREA.

THE BUDS BELOW GROUND WILL BECOME THE ROOT SYSTEM, WHILE THE BUDS ABOVE WILL BECOME THE VINE.

WE RECOMMEND ADDING A SMALL HANDFUL OF WORM CASTINGS INTO THE PLANTING HOLE.

AFTER THE LAST FROST, PLANT IT IN THE GROUND, LEAVING TWO BUDS BELOW THE SURFACE.

KEEP THE PLANT WATERED WELL FOR THE FIRST YEAR.

One year old cutting

2 BUDS

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1 BUD

S AY HE L LO TO ' ONE S TONE ' A S P E C I A L W I N E F R O M A N C I E N T P E A K S

G iving back and paying it forward—this is the mission behind One Stone, a special wine created by the Ancient Peaks family. A portion of every bottle sold is donated to Dream Big Darling, a nonprofit dedicated to mentoring up-and-coming women in the wine and spirits industry—and more than $20,000 has been raised to date! These funds help provide event scholarships to the annual Dream Big Leadership retreat and other industry functions. The most recent retreat held last October provided an amazing inspirational experience for dozens of women who needed a hand-up in advancing their careers. The retreat was all virtual for the first time ever, yet its impact remained high.

Dream Big Darling was founded by our very own Amanda Wittstrom- Higgins and born of her passion for mentorship. “This is a way for us to go beyond our family and our winery, and to touch women around the nation,” Amanda says. “We want to help grow the leaders of tomorrow in our industry.” You will find the 2017 One Stone Cabernet Sauvignon to be easy- drinking and approachable, yet with plenty of depth and varietal character. For more information, visit OneStoneCellars.com and DreamBigDarling.org.

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6 B ENE F I T T I NG F EMA L E L E ADE R S I N THE WI NE & S P I R I T S I NDUS T RY WOMEN I N W I N E

THE ARTIST The striking label showcases an original painting by Paso Robles area artist, Audrey Jackson.

“This project was a dream to work on. It is a beautiful story for such a needed cause. I had the privilege to see my artwork come to life. Like the women they aim to inspire, I also feel grateful to have this opportunity to have my artwork stand for something bigger than myself.” - Audrey Jackson RECENT PRESS WITH " One Stone Cabernet Sauvigon is pleasant, well-made, and has a long, enjoyable finish. The wines are a delight to consume, and who doesn't want to give back while imbibing a nice glass of wine? " - JEB DUNNUCK, NOV. 2020

OR CLICK HERE

VISIT OUR WEBSITE FOR MORE INFORMATION ONESTONECELLARS . COM

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WINE PORTFOLIO

NEW RELEASE! 2020 SAUVIGNON BLANC Sauvignon Blanc 79% I Chardonnay 21% The 2020 Sauvignon Blanc exhibits a vivid varietal character that is rooted in our estate Margarita Vineyard. Here, amid one of Paso Robles region’s coolest growing environments, the Sauvignon Blanc grape achieves a fine balance of ripeness and raciness, with crisp acidity and appealing mineral accents.

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SAUVIGNON BLANC

FEATUR ING STEWART CAMERON, WINEMAKER

2019 CHARDONNAY Chardonnay 100%

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Our estate Margarita Vineyard is cradled along the coastal Santa Lucia Mountains just 14 miles from the Pacific Ocean. Here, amid one of the Paso Robles region’s coolest growing environments, conditions are optimal for producing a varietally true Chardonnay with a singular sense of place. Stylistically, our aim is to produce a wine that strikes a fine balance between the leaner and richer styles of the varietal, in order to create a versatile, food-friendly Chardonnay.

CHARDONNAY

FEATUR ING MIKE S INOR, FOUNDING WINEMAKER

2018 MERLOT Merlot 95% I Petite Sirah 5%

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Merlot excels at our estate Margarita Vineyard and has been a mainstay in our small family of wines since day one. Here, ancient sea bed soils combine with a long growing season to yield a Merlot with silky dark fruit flavors and a luscious texture, resulting in what has become one of the Paso Robles region’s most notable Merlots.

MERLOT

FEATUR ING DOUG F I L I PPONI , CO-OWNER

2018 CABERNET SAUVIGNON Cabernet Sauvignon 79% I Merlot 8% Petite Sirah 8% I Petit Verdot 3% I Cabernet Franc 2% Cabernet Sauvignon is the longtime flagship wine of Ancient Peaks, helping drive the emergence of Paso Robles as a world-class region for this classic Bordeaux variety. At our estate Margarita Vineyard, Cabernet Sauvignon achieves both ripeness and balance amid one of the region’s coolest, longest growing seasons, all while drawing natural complexity from the vineyard’s uniquely complex soils.

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CABERNET SAUVIGNON

FEATUR ING AMANDA WI TTSTROM HIGGINS, EXECUT IVE VP

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V I NEYARD Santa Margarita Ranch, Paso Robles AVA

The 2020 Sauvignon Blanc comes from Block 41, one of the coolest locations at Margarita Vineyard. Here, the vines occupy rocky alluvial soils that vary in density, elevation and exposure. As the block slopes downward from its crown, the soils become thicker, and the temperatures become cooler. These variances create different fruit expressions and ultimately contribute added dimension to the final wine.

V I NEYARD Santa Margarita Ranch, Paso Robles AVA

PREVIOUSLY RATED

The 2019 Chardonnay comes from blocks 22, 26 and 37 at Margarita Vineyard. Block 37 occupies a northeast-facing flank of the vineyard, where the morning and afternoon temperatures are particularly cool. Here, brisk marine air settles after flowing through a mountain notch known as Trout Creek. These conditions provide our Chardonnay fruit with the long period necessary to nurture vivid varietal character. Block 26 faces southeast, where added sun exposure produces Chardonnay fruit with a riper, more tropical profile. Block 22 unfolds along rocky alluvium soils and provides a fruit-forward core to the final blend.

TOP VALUE WINES

93 P O I N T S V . 2 0 1 8

V I NEYARD Santa Margarita Ranch, Paso Robles AVA

PREVIOUSLY RATED

The 2018 vintage comes from two Merlot blocks that exhibit their own distinct qualities, bringing natural complexity and dimension to the finished wine. These blocks are situated along the slopes of an uplifted ancient sea bed, where the well-drained, calcium-rich soils are distinguished by decomposing oyster fossils. Block 15 is a newer planting that delivers dark, velvety black fruit flavors. Meanwhile, Block 7 yields a more nuanced character with both softness and power.

V . 2 0 1 7 90 P O I N T S

V I NEYARD Santa Margarita Ranch, Paso Robles AVA

Ed i t or ' s Cho i ce

This wine comes from four distinct Cabernet Sauvignon blocks at Margarita Vineyard. At Block 50, a mixture of shale and rocky alluvium soils promotes naturally low vigor for the development of dark, intensely flavored fruit. The soils are less rocky at nearby Block 49, where the flavors lean more toward the red fruit spectrum. At blocks 6 and 15, ancient sea bed soils and cooler growing conditions yield fruit with earthier structure and firmer tannins. The qualities of these blocks combine to bring dimension and nuance to the final blend.

V . 2 0 1 8 93 P O I N T S

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WINE PORTFOLIO 2018 ZINFANDEL

Zinfandel 81% I Petite Sirah 13% I Syrah 6% Our estate Margarita Vineyard has become renowned for producing one of Paso Robles’ most acclaimed Zinfandels. Here, amid one of the region’s coolest growing environments, the Zinfandel grape achieves a rare balance of robust flavors and elegant structure. Zinfandel has been a cornerstone variety of Paso Robles for more than 100 years, and we are proud to feature it in our small family of wines. 2017 RENEGADE Syrah 37% I Malbec 24% I Petit Verdot 16% Zinfandel 13% I Petite Sirah 10% The 2017 Renegade comes from our estate Margarita Vineyard on the historic Santa Margarita Ranch. From missionaries to gunslingers, roughriders to outlaws, a colorful cast of characters has traversed the ranch’s rugged terrain since the 18th century. In that spirit, we have made an intensely flavored blend that pushes the envelope and resists conformity, adding an adventurous twist to our family of wines. Defiantly bold and daringly elegant—this is Renegade. 2017 OYSTER RIDGE Cabernet Sauvignon 80% I Petit Verdot 10% Malbec 5% I Cabernet Franc 4% I Merlot 1% Each year, we craft the limited-edition Oyster Ridge cuvée to exemplify our finest winemaking efforts. The name Oyster Ridge is a tribute to the large white oyster fossils that are abundant in our estate Margarita Vineyard, fostering the type of calcium-rich soils coveted by winemakers worldwide.

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ZINFANDEL

FEATUR ING MIKE S INOR, FOUNDING WINEMAKER

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RENEGADE

FEATUR ING KARL WI TTSTROM, CO-OWNER

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OYSTER RIDGE

FEATUR ING DOUG F I L I PPONI , CO-OWNER

2017 ONE STONE CABERNET SAUVIGNON

Cabernet Sauvignon 80% I Merlot 15% Petit Verdot 5%

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Introducing One Stone—a new Cabernet Sauvignon offering from the Ancient Peaks family. One Stone is a tribute to all of the women who move mountains, one stone at a time. A portion of each bottle sold is donated to Dream Big Darling, a nonprofit that provides mentorship programs for the next generation of female leaders in the wine and spirits industry.

CABERNET SAUVIGNON

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V I NEYARD Santa Margarita Ranch, Paso Robles AVA The 2018 Zinfandel comes from five separate blocks, with each contributing to a larger sense of character and complexity in the finished wine. Block 49C sets the tone with jammy dark fruit flavors derived from hilltop exposures, while blocks 32 and 49A con- tribute a dimension of bright red fruits and spice. Blocks 39 and 48 split the difference between red and black fruits with their own spicy nuances.

V . 2 0 1 8 91 P O I N T S

V I NEYARD Santa Margarita Ranch, Paso Robles AVA

92 P O I N T S V . 2 0 1 7

90 P O I N T S V . 2 0 1 7

The 2017 Renegade is composed of Syrah, Malbec, Petit Verdot, Zinfandel and Petite Sirah from Margarita Vineyard. The Syrah comes from Block 47 along slopes of ancient sea bed soils, where the fruit achieves deep, dark flavors with meaty richness. The Zinfandel hails from three separate blocks that combine for a complex expression of the variety, while the Malbec from Block 45 provides a juicy textural quality. The Petit Verdot component comes from Block 44 as well as Block 35, where the own- rooted vines deliver deep, concentrated fruit flavors. The Petite Sirah comes from Block 37B, which is noted for providing intense color.

V I NEYARD Santa Margarita Ranch, Paso Robles AVA

94 P O I N T S V . 2 0 1 7

93 P O I N T S V . 2 0 1 7

This namesake Oyster Ridge blend comes from specific spots at Margarita Vineyard that have proven to produce remarkable fruit. The 2017 vintage is driven by Cabernet Sauvignon from the hilltop of Block 49, which produces small, intensely flavored berries with an elegant red-blue fruit character; and from the upper portion of Block 50, which yields a powerful black-blue fruit spectrum. Equally specific selection was applied to the other varieties that round out this classic Bordeaux-style blend. All vineyard subsections designated for Oyster Ridge are isolated at the start of the growing season, and they are fastidiously tended to maximize the fruit’s potential and meet the standards of the Oyster Ridge program. V I NEYARD Paso Robles, Ca The grapes for the 2017 vintage were sourced from our family vineyard and select sites in the Paso Robles AVA on California’s Central Coast, which is increasingly renowned as a world-class region for Cabernet Sauvignon. Here, diurnal temperature swings, diverse soils and a long growing season all combine to produce rich flavors with structure and elegance. G I V I NG BACK A portion from every bottle sold is donated to Dream Big Darling,which provides educational opportunities and mentorship programs for the next generation of female leaders in the wine and spirits industry. Dream Big Darling was founded by Amanda Wittstrom-Higgins of Ancient Peaks Winery. DREAMBIGDARLING.ORG

"One Stone Cabernet Sauvignon is pleasant, well-made, and has a long, enjoyable finish. The wines are a delight to consume, and who doesn't want

to give back while imbibing a nice glass of wine?" NOV. 2020

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A WA Y O F L I F E A T A N C I E N T P E A K S F E AT U R E S T O R Y THE RITUALS OF THE ROUNDUP

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CATTLE RANCHING

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A t Ancient Peaks, we are ranchers as well as winegrowers. We ride our own horses and rope our own cattle. This is how we roll—and it’s a way of life that we enjoy sharing with our friends and family. This way of life is most evident in the annual roundups that we stage every winter here on the historic Santa Margarita Ranch, including our latest one last December. The roundup is a day of hard work filled with fun, food and family. It is a tradition rooted in the rancho era of 19th century California. And it is a time when skills are taught and lessons are learned, so that a family ranch can thrive from one generation to the next. True to form, our December roundup included youngsters such as Cash Filipponi, grandson of winery co-founder Doug Filipponi; Cody Sill and Cecilia Higgins, grandchildren of winery co-founder Karl Wittstrom; and Coard, son of ranch managers Jeff and Alie McKee. Each child worked on age-appropriate riding and roping skills, taking pride in the process of getting better at them. Their ear-to-ear smiles said it all. “The kids were excited to be there with their horses and to learn new skills,” says Amanda Wittstrom-Higgins, daughter of Karl and mother of Cecilia—and our executive vice president. “That’s what is so neat about agriculture—you rely on the next generation to carry forth, and it’s very family oriented. The kids have to learn how to do all of this stuff because it’s an important part of succession. Everyone takes great pride and joy in that aspect.” The roundup began, as usual, with coffee and sweet treats such as donuts and Monkey Bread but only after Jeff rode out at the crack of dawn to gather the herd and bring it to the corrals at the ranch headquarters near the Assistencia building. The mood over coffee was lighthearted, and the wisecracks were flowing, but soon it was time to get down to serious business.

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The Santa Margarita Ranch is one of California’s oldest continuously operated cattle ranches and today is a commercial cow calf operation. The bulls are turned out at the end of each year, and the calves are born in late summer and early fall of the following year. By the time of the annual December roundup, the calves are old enough to be checked on—yet still young and small enough to be handled without too much trouble. The roundup is an opportunity to take stock of the herd and check on the wellbeing of the calves. They are vaccinated and given antibiotics when necessary. Calves that have been abandoned by their mothers are placed with surrogate cows. The action at the recent roundup got rolling a little after 8 a.m. and continued nonstop until 1:30 p.m. The work was physical yet fun, with Karl, Doug and Amanda all on horseback

DOUG F I L I PPONI WI TH GRANDSON CASH F I L I PPONI

DOUG F I L I PPONI

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CASH F I L I PPONI (11)

CASH F I L I PPONI (11)

along with family, friends and neighbors, working the cattle and tending to the calves. Riding and roping skills that had gone rusty were sharpened once again, relying on muscle memory honed over the years and decades. At the conclusion of the roundup, food was served—beef stew from the Ancient Peaks Café (recipe on page 18)—wine was poured, and card games were played. The roundup was ultimately a testament to the mantra of “early California rancho hospitality” that we embrace here at Ancient Peaks Winery. Much like our vineyard and winery, our ranching operation springs from the earth and is tended by passionate, skillful hands. People come to lend a hand, and we reciprocate when the time comes.

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KARL WI TTSTROM

AMANDA, CECI L IA (5) , SAM & COOPER (7) HIGGINS

CHAD & DAUGHTER GRACE WI TTSTROM (16)

BEEF STEW RECI PE ON PAGE 18!

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"This is the way it has been done for nearly two centuries on the ranch. So much of our world is about low-touch activities and high-level thinking, but these are the moments when we make the deepest connections, working shoulder to shoulder

and doing something together that we all love to do." A M A N D A W I T T S T R OM H I GG I N S , E V P

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PEAK FL AVORS O L D - F A S H I O N E D B E E F S T E W

Time: 2 hrs 30 min

Serves 4

METHOD

STEP 1 Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. STEP 2 Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. STEP 3 Cover and cook, skimming broth from time to time, until the beef

INGREDI ENTS

¼ cup al l -purpose f lour ¼ teaspoon freshly ground pepper 1 pound beef stewing meat , t r immed and cut into inch cubes 5 teaspoons vegetable oi l 2 tablespoons red wine vinegar 1 cup red wine 3 ½ cups beef broth, homemade or low-sodium canned 2 bay leaves 1 medium onion, peeled and chopped 5 medium carrots, peeled and cut into 1/4- inch rounds 2 large baking potatoes, peeled and cut into 3/4- inch cubes 2 teaspoons sal t

is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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BEEF STEW RECIPE

Recipe courtesy cooking.nytimes.com

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SALES TEAM N A T I O N A L

AMANDA WITTSTROM HIGGINS EXECUT I VE V I CE PRE S I DENT

KRISTIN MUHLY NAT I ONAL BRAND MANAGER

AMANDA@A PW I N E RY. COM . 8 05 - 4 4 0 - 976 6

KMUH LY@A PW I N E RY. COM . 8 05 -74 8 - 8758

RACHEL COLLIER VP, NAT I ONAL ACCOUNT S

STEPHANIE METZLER WE S T ERN SAL E S MANAGER

R ACH E L@A PW I N E RY. COM . 4 0 8 - 3 4 0 - 89 2 2

S T E PHAN I E@A PW I N E RY. COM . 214 - 6 01- 4 0 91

LAURA BALDERELLI EAS T COAS T SAL E S MANAGER

JENALYN JOHNSON EAS T COAS T SAL E S SP EC I AL I S T

L AU R A@A PW I N E RY. COM . 70 3 - 314 -72 97

J E NA LYN@A PW I N E RY. COM . 70 3 -2 2 0 -2 414

MELISSA MANNON BRAND AMBASSADOR

SARA DIFEO SOUTHERN SAL E S MANAGER

ME L I S SA@A PW I N E RY. COM . 8 05 - 4 38 - 6935

SA R AD@A PW I N E RY. COM . 310 - 96 6 -733 6

W W W . A N C I E N T P E A K S . C O M

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