The Pisoni Family releases the 2009 vintages of Lucia, and also shares information regarding the storage, serving and drinking of wines.

1. See. Swirl. Sniff. Sip. Savor.
Wine brings us to our senses.
Inside are some storage and
serving tips to enhance the
sensory experience of drinking
our current release of Lucia Pi-
not Noir, Lucia Chardonnay and
Lucy Rose of Pinot Noir. Then
take Gary Pisani's advice: "To
learn about wine, you need to
drink it!"

2. Enhancing the
Enjoyment of
Your Wines
A proverb says, "It is well to remember that there are five reasons for drin king
the arrival of a friend. one's present or future thirst the excellence of the wine:
or any other reason. "
Often Gary Pisani's "any other reason" is a party at Pisani Vineyards He loves
being surrounded by family and friends-old and new- while sharing stories and
conversation over a meal served in the cave. Leaning back in his heavy oak
chair. the Sagittarius astrological sign carved into its back, he ra ises a glass
to celebrate those gathered. Inevitably, threads of conversation turn to wine
Certain questions crop up again and again Our answers to the most commonly
asked ones may help you best enjoy your wines
Q: How long do you store this wine in your cellar?
A: "Not very long if it's in my cellar," Gary quickly replies.
We keep a library of our wines. going
back to our first releases. under lock
and key-and as far away from the Pi-
sani Vineyards visionary as possible As
consumers. we look for wines that taste
great upon release. are food friendly and
have the ability to age for long term This
philosophy extends to our winemaking
practices.
Never underestimate the importance of
proper storage. Every wine has a differ-
ent aging potential Balanced wine. con-
taining a harmonious blend of ta nnins
and acids. tends to age the best We of-
fer specific ce lla ring suggestions in the tasting notes of our Lucia wines.
Like live t heatre productions of the same play, bottles of the same wine will
never offer exactly the same experience at every opening. Each tasting will be
unique If you purchase more than one bottle of a specific wine. we recommend
drinking one young and then allowing the other to age The practice allows you to
deve lop your personal preference about how long to age various wine varietals
and vintages Some of our customers drink all their wines young, and some

3. won't touch the wines for five years. Personal preferences are the
ultimate guide.
But we can offer some best practices for cellaring. First, and per-
haps most importantly, know where your wine is coming from and
that it was stored correctly before being sent to you.
Second, whether your storage area is an earthen-floor cellar, in-
door cellar cooling unit or a hall closet, keep the temperature con-
stant and cool, preferably at 55 degrees. The environment should
be dark, with no direct sunlight or ultraviolet lighting.
Third, store the wine on its side so the cork remains wet, thereby
avoiding a dried-out cork that could allow oxygen to pass through
and spoil the wine. Our natural cork stoppers are very high qual-
ity, and we work closely with our suppliers to ensure the corks are
neutral and will not affect the wine's flavor profile, while allowing
the red wines to age gracefully for decades.
Some wines are best-enjoyed young and may only benefit from
short-term cellaring. Whereas we recommend that the 2009 Lu-
cia Chardonnay can reserve a space in your cellar until 2013, the
2010 Lucy Rose of Pinot Noir should be consumed within a year.
Q: Do you any have wine serving tips?
A: "Most wines have a 'sweet spot'-a specific temperature,
decanting method and glass shape that brings all the
flavors into balance," winemaker Jeff Pisoni says.
Jeff tastes wine at differ-
ent temperatures, so you
don't have to do so. A wine
served too cold results in
aromas that are closed
in. If served too warm, the
wine is thinner and shows
the alcohol more.
His ruleofthumb: both red
and white wines should be
served slightly cooler than
room temperature. We
refer to this as the cellar
temp (about 55 degrees),
and the bottle should be
photo: M.J. Wickham
cool to the touch. If you want to bring a room-temperature wine
down to cellar temp, simply place it in the fridge for 15-20 min-
utes. Take it out and serve.
Decanting, the pouring of wine into another vessel,allows the wine
to have contact with air and open up. Jeff recommends decanting
young red wines, as the air helps to open the nose and soften the
tannins. If you don't have a decanter, simply pour a glass, place
the cork back and leave the rest of the wine in the bottle for an
hour or two. The wine in the bottle will have a headspace that
provides almost as much exposure to air as decanting.
Very old wines with sediment should be decanted to avoid pour-
ing the sediment into your glass. Because they are more delicate,
they don't need extra aeration.
Gary prefers to drink wine from nice stemware, but he has enjoyed
plenty of Pinot out of Dixie cups. When the family gathers at ma-
triarch Jane Pisoni's home, we often grab small stemless glasses
from her kitchen cupboard-the same 4-ounce ones from which
her Swiss-Italian father drank his homemade reds. Regardless of
practical or sentimental choices, the best glass should have a
large bowl to concentrate the aromas ofthe wine and allow ample
room for swirling.
Q: From where do wine
flavors come and how
can I best identify
them?
A: "They start in the
vineyard with the
site, grapes and
farming practices.
These flavors are
then released in the
winemaking process,"
viticulturalist Mark
Pisoni explains.
When Mark snips clusters photo: Richard Green
of Chardonnay grapes
from Pisoni Vineyards and brings them to his nose, he doesn't
smell the "floral notes and stone fruits with hints of granny smith
apple, lemon meringue and brioche" described in our tasting
notes. Nor does the fruit taste like "citrus oil and honeysuckle."
Grapes smell and taste like grapes.
Mark's farming practices and the vineyard terroir contribute to the
flavors, aromas and structure that will emerge when his younger
brother transforms grape juice into bottled wine. During the wine-
making and aging process, the fermented grapes develop addi-
tional flavors that may be described with words such as "floral,"
"spice," "mineral" or "earthy"-or in more fanciful terms. The fruit
of the vineyard has changed into a beverage offering complex,
layered aromas and flavors.
The alchemy of wine conjures feelings and memories as readily
as flavors and aromas. The scent of the 2010 Lucy Rose of Pinot
Noir can remind one of picking a spring-flower bouquet-or the
flavors may recall a particular lazy-day picnic, in which the blush-
hued wine perfectly complemented the warmth of the midday
sun. A wine's ability to evoke other experiences adds a powerful
emotional component.
Each person's palate is unique, informed by the culture of one's
birthplace and local taste preferences. Although effective tools
exist for educating your palate, the most important question is
simple: Do you like it? Discover and drink wines that you enjoy.
Q: Are there rules for pairing food and wine?
A: "Our Pinot is so easy to drink, so approachable, that you
can drink it with
meat, fish...or in the
bathtub," Gary insists.
Some pairings have be-
come classics, like drink-
ing Pinot Noir with duck
or Chardonnay with grilled
fish. Seasonal factors may
also come into play, such
as enjoying the bright fruit
of a Rose during the sum-
mer or being warmed by
the spiciness of a Syrah
on a blustery winter eve-
ning. Our Lucia wines are
both balanced and food
photo: Richard Green
friendly. As Gary can attest, the wines are as approachable as he,
and they can accompany a wide variety of dishes.
We hope these suggestions help you enjoy wine and its enduring
appeal in the best possible way.

4. TASTING NOTES
2009 Lucia Pinot Noir, Garys' Vineyard
The 2009 Lucia Pinot N oir from the Carys' Vineyard has a remark-
ably complex nose. The combination of spicy fruits, lavender
and perfume aromas gives way to a sexy and intriguing wine that
continuously opens up. On the palate, the most striking character-
istics are the breadth and length of the wine. The tannins and fruit!
forest-floor flavor profile have a lasting weight that carries on for a
long time. As you drink this wine, pay close attention to the evolu-
tion of the flavors as the wine opens. Drink now through 2016.
2009 Lucia Pinot Noir, Santa Lucia Highlands
Dark ruby-red in color, the 2009 Lucia Pinot Noir, "SLH," is a
good representation of how we view the 2009 vintage: balanced
intensity A blend from the Carys' and Pisoni Vineyards, the Pinot
N oir offers an explosive bouquet of berry, spice, sage, clove and
tea leaf. The palate is powerful and full of dense tannins that will
give this wine promising age-ability. The nice acid, present in
many 2009s, provides the balance for this intense wine. Drink now
through 2015.
2009 Lucia Chardonnay, Santa Lucia Highlands
Sourced from multiple blocks at Pisoni Vineyards, the 2009 Lucia
Chardonnay possesses a bright yellow-green color and a slight
haze from being bottled unfiltered. T he aromas are focused around
floral notes and stone fruits with hints of granny smith apple,
lemon meringue and brioche. Rich on that palate with flavors of
citrus oil and honeysuckle, the finish is very long, and the fresh
acidity leaves one's mouth watering for another sip. Drink now
through 2013.
20 l 0 Lucy Rose of Pinot Noir, Santa Lucia Highlands
The 2010 Lucy Rose of Pinot N oir has the color of a near-ripe
strawberry, and its beautiful lifted aromas--a mix of red raspberry,
spring-flower bouquet, watermelon and orange blossoms- jump
out of the glass. T he mouth-feel is velvety and followed by soft-
yet-crisp acid. Strikingly complex for a Rose, the wine's elegance
and diverse flavor profile will be a great match for many meals.
Serve chilled.
- Jeff Pisoni, Winemaker
uWine is made in the vineyardu
photo: Richard Green
Lucia Vineyards & Winery
P.O. Box 908, Gonzales, CA 93926
ph: 800.946.3130 1 fax: 831.675.2557 1 www.luciavineyards.com
Spring 2011
Copy: Susan Pisoni Tavernetti 1 Design: Erin Klaesius
Photography: Richard Green and Pisoni Family