This document provides information about an upcoming Pinot Noir wine called "Twelve Clones" produced by Morgan Winery. It describes the grapes used which are from the Santa Lucia Highlands and include some from Morgan's own organically farmed vineyards. The grapes are hand picked and sorted then fermented using native yeasts in small tanks. The wine is aged for almost a year in French oak barrels before bottling. Tasting notes indicate aromas of pomegranate, cherry, and strawberry with flavors of black cherry and chocolate. The wine is described as being very food versatile.

1. F o o d & W i n e C a l e n d a r
W i n t e r 2 0 1 1 - 1 2

2. The “Twelve Clones”
Pinot Noir is drawn from
the finest vineyards
of the Santa Lucia
Highlands appellation,
including Morgan’s own
organically farmed.
The grapes were picked
then hand-sorted in the
vineyard. Upon arriving
atthewinery,thegrapes
are sorted a second
time before being
destemmed. Whole
berry fermentation is
started using native
yeasts in small, open
top tanks. Three times
each day the cap
is gently punched
down by hand. After
fermentation, the
wine is t ransferred
into a combination
of 45% new and one
and two year-old
French cooperage.
The wine is aged for
almost a year before
being bottled. This
particular type wine
d e m o n s t r a t e s t h e
power and finesse of
Pinot Noir from the
Santa Lucia Highlands.
It displays aromas of
pomegranate, cherry
cola, strawberry jam
with a hint of spice.
Flavors of black cherry
and chocolate are
complemented bynotes
of black tea and spices.
Perfectly poised fruit/
acid balance make this
wine incredibly food-
versatile. It is a wonderful
accompaniment to
roasted chicken and
grilled salmon, as well as
almost any duck, beef,
or lamb preparation.
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Chef de Cuisine
Betania Salles Kiwi Martini
1 1/2 oz. Belvedere
Dash Agave Nectar
1/2 Lemon
1 Fresh Kiwi
Muddle a peeled kiwi with
the Agave in the bottom
of the shaker. Add vodka,
lemon juice and ice, then
shake and strain into a
frozen martini glass.
Garnish with slices of kiwi.
Cheers!
Morgan, “Twelve Clones,” Pinot Noir, 2009

3. Ingredients:
CHEF'S COOKBOOK
Roasted Rack of Lamb with Black Olive Sauce
Zagat’s
Highest Scoring
Restaurant
Miami, Florida
Reservations
305.445.8066 ext. 2411
Tuesday - Saturday Evenings
Seductive French
Cuisine and Extraordinary
Wines Take Center Stage
at Palme d’Or
“Four Stars”
Sun Sentinel
“Best Chef In Florida”
NewTimes
Chef de Cuisine
Philippe Ruiz
Prepare the racks of lamb at least 1 hour
(or up to 4 hours) before cooking: Chop
together the garlic, salt, rosemary, and
pepper to make a coarse rub.
Rub the racks with the mixture, cover, and
set aside. (If you are not going to cook them
within 2 hours, refrigerate, then bring to room
temperature an hour before cooking.)
Preheat oven to 425° F. Heat a roasting pan
in the oven for 10 minutes. Pat the racks of
lamb dry with paper towels and coat lightly
with the olive oil. Place the racks flesh-side
down in the pan.
Roast 15 to 20 minutes or until an instant-
read thermometer inserted in the thickest
part reads 145° F for medium rare (the
temperature will rise about 10° when the
lamb is out of the oven.)
Transfer the racks to a carving board. Let
rest for 10 minutes. Slice between the ribs to
separate the chops for serving. Garnish with
the fresh herb sprigs.
Enjoy!
2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
1 small clove garlic, peeled and minced
2 teaspoons kosher salt
1/3 cup loosely packed fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
Fresh rosemary, thyme, or lavender sprigs
To Prepare:
Chef de Cuisine, Philippe Ruiz

4. Where were you born and raised?
Raquel was born in San Juan, Puerto Rico and lived there until the
age of 14, then moved to Miami where she has been ever since. I
was born in Habana, Cuba and came to Miami 50 years ago alone
in what is known as Operation Pedro Pan which was the largest
recorded exodus of unaccompanied minors.
What do you love most about your career(s)?
My wife is a Paralegal with the Law Firm of Boyd Richards, Parker &
Colonnelli and enjoys the diversity of cases in that no two are alike
which keeps her driven. I work for DCF (Department Children and
Families) and I feel a sense of fulfillment in giving back and helping
individuals and families that aren’t self-sufficient through these tough
economic times.
What are some of your favorite travel destinations when you want
to “get away?”
We have been very fortunate in that we have been able to travel
through Europe, Canada, South America and the Caribbean. We
love Argentina and Brazil but recently we traveled to Greece and
completely fell in love with its people and the picturesque island of
Santorini which has now become our favorite travel destination.
If you were stranded on a desert island and could only take three
things, what would they be and why?
I would bring an axe, my spear gun and a tarp for protection from
the elements, which at the same time help us collect rainwater.
However, my wife could not survive without Champagne and our
rescue Yorkie, Martini.
Do you have a favorite cuisine or food item? Explain.
We love sushi! My wife loves seafood and French cuisine, with her
favorite being Coquille St. Jacques. I love ethnic cuisine because the
blend of different spices enriches the flavor of any type of food.
Is there a particular personal interest that plays a personal role in
your life?
I have always been an avid free diver and have been spear fishing
most of my life. Where else but Florida can you fully take advantage
of this hobby year-round when you are surrounded by its playground,
the Keys, the Bahamas and the vast ocean?
What would you say is your one true passion?
We both love to travel and meeting new people while experiencing different cultures. We are both blessed by having our mothers
and I am fortunate to have two beautiful children and a grandson.
What has been the most memorable experience (so far!) you have had at the Biltmore?
So many, but to name a few; We took our wedding reception invitation photograph on the stairs of the Country Club Ballroom the
same day of one of the interactive luncheons, which will forever be in our hearts. We never miss the Valentine’s Gala Dinner since
it coincides with our wedding anniversary and helps us reminisce on such a beautiful event in our lives.
What do you love most about Miami?
The warm climate and diversity of its people, the many different cultures all intermingled, and the fact that we have the
Biltmore!
How has the Premier Membership enhanced your personal and professional life?
We fully take advantage of our membership benefits starting with the Fitness Center where we start our weekly routine. We have
been enriched by the beautiful art exhibits, we have met many different chefs and enjoyed their culinary expertise through the
monthly interactive luncheons and have met many wonderful people we now count among our friends. But most important, the
Biltmore staff, starting with the staff at the Fitness Center and the many waiters/servers that take care of us at the many different
Cellar Club events, which are too many to mention individually. Without them our experience would not be complete. We call
the Biltmore our home away from home and the staff our extended family.
MEMBERS & AFICIONADOS
Jorge Lopez & Raquel Hernadez Members Since 2000

5. EXCITING HAPPENINGS
I N T E R A C T I V E C H A M P A G N E L U N C H E O N S
Interactive Champagne Deutz Brut Luncheon with Chef Jacques Van Staden of
Chophouse Miami Bistro & Lounge • Saturday, January 21
Jacques Van Staden, Chef & Culinary partner brings a contemporary and globally infused
menu with selections from all around the world. He is no stranger to the larger-than-life dining
concepts or haute cusine. Kick of the year with a luncheon that is sure to feature some of the
best international dishes. See Calendar for Details.
Interactive Champagne Laurent-Perrier Luncheon with Chef Bernard Guillas
of The Marine Room, La Jolla, California • Saturday, December 10
Selected as San Diego, California’s “Best Chef”, Bernard Guillas travels to Miami, Florida to
treat members and guests to what is sure to be an amazing interactive culinary experience.
Pamper your palate and cook up and imaginative lunch at your table guided by Chef Guillas.
Marvelous Magnum
Valentine Champagne
Gala Dinner
Thursday, February 9
The Cellar Club invites you
to its signature annual royal-
table Valentine gala diinner
for an unforgettable evening
of unparalled style and taste.
Be prepared to be dazzled
by magnum Champagne
bottles and a stunning six-
course meal prepared by
Biltmore’sownCulinaryTeam.Champagne Nicolas
Feuillatte Reception
& Rosa Gallardo Art
Exhibition
Tuesday, February 7
Rosa believes that her
observation as an artist
allows her to create or to
assimilate and recreate
an image in her own style,
with shades, color and form.
Although very new to the art
world, Rosa has captured
light in her paintings, her work
is always done with passion.
Annual Premier
Members Holiday Party
Tuesday, December 13
Its the most awaited party
of the year! Celebrate with
fellow Premier members
at this festive evening
featuring eclectic wine and spirits from around the world
and delicious hors d’oeuvres. Spread the holiday cheer
with a toast while grooving to the rhythmic sound and
high-energy tunes of DJ Guillo Cartaya, accompanied by
the beat of Latin Salsa/Jazz band Raiko Torres & Son Tres.
See Calendar for Details

6. S E E N A T T H E S C E N E
Jessica Garcia & Felipe Novoa
Selena Dorete &William Guzman
Clark Arevalo & Christina Deboya
Michelle Wallach & Guest
Alex Arguelles & Jessie SmargeClaudia Di Gino & Vanja Majkic
Ingrid Hunter, Nicole Lazano, & Tina Wong
David Sloane of Rosa Mexicano
Interactive Champagne Luncheons

7. DECEMBER
THURSDAY
A Very Special Wine Theme
Dinner featuring Chef Bernard
Guillas of The Marine Room in
La Jolla, California
Said to be a “sorcerere who
dispenses happiness on a plate,”
enjoy dishes prepared by the
famed award-winning chef Bernard
Guillas. Indulge in a fantastic meal
with wines hand-picked by Maitre’D
Rome Berton.
Time: 7pm
Location: Palme d’Or
Fees: Premier Members $89
Guests $109
Attire: Cocktail Chic
RSVP: 305.445.8066 ext. 2411
thecellarclub.com
TUESDAY
Member’s Holiday Party
Share food, wine and fun with fellow
members at the annual Holiday
Party, and groove to the party beat
of Latin Salsa/Jazz band Raiko Torres
& Son Tres and the rhythmic sounds
of DJ Guillo Cartaya, guaranteed
to move inside you.
Time: 7pm
Location: Country Club Ballroom
Fees: Premier Members Free
Guests $25
Attire: Holiday Chic
RSVP: 305.913.3203
thecellarclub.com
8 1310
SATURDAY
Interactive Culinary
Demonstration & Champagne
Laurent Perrier Luncheon with
Chef Bernard Gullias of The
Marine Room
Chef Guillas, no stranger to classic
tradition, insists, “a good cook is a
sorcerer who dispenses happiness
on a plate.” Do you have what it
takes? Don your aprons and a glass
of Champagne in what is sure to
be a memorable close to our 2010
interactive luncheon series.
Time: 12 Noon
Location: Granada Ballroom
Fees: Premier Members $52
Guests $65
Attire: Brunch Chic
RSVP: 305.913.3203
thecellarclub.com
Please reserve at least 2 business
days in advance to help us better
serve you.
Must be at least 21 years of age to
attend any Cellar Club Event.
All non-members attending any
event are subject to pay the guest
rate listed.
The information provided herein is
subject to change without notice.
Join our list today at thecellarclub.com
and click on the subscribe link.
K e e p I n M i n d . . .WEDNESDAY
Valle d’Aosta Wine Theme
Dinner
The wines of this region are both dry
and sweet. Enjoy an exceptional
evening as Chef de Cuisine Betania
Salles pairs these wines with palate
pleasing dishes of the country.
Time: 7pm
Location: Fontana
Fees: Premier Members $79
Guests $99
Attire: Cocktail Chic
RSVP: 305.913.3203
thecellarclub.com
14
C A L E N D A R O F E V E N T S
SATURDAY
New Year’s Eve Celebration
Ring in 2012 in legendary style at the
Biltmore Hotel. Champagne, a four
star - four course dinner, live music
and fireworks...there’s only one
place to be on New Year’s Eve!
Time: 8:30pm - 1am
Location: Country Club Ballroom
Fees: Premier Members $200
Guests $255
Attire: Holiday Chic
RSVP: 305.913.3203
thecellarclub.com
31

8. Wine & Spirit Tastings
Pablo & Rebecca Cartaya
Tom & Susan Raffanello
Daniela & Aldrey Gomez
Terrance & Johanne Wilson
S E E N A T T H E S C E N E
Hector & Monica Ventura Martin & Charo Villacorta
Barbara Haley, Janet Delmas & Tawny BrownDavid & Carol Bethel
Kellie Jones & Leonardo Riforgiatto

9. 10 21
WEDNESDAY
Calabria Wine Theme Dinner
Calabria is the home to some great
varieties of wine. Ciro is probably
the most famous and is exported
all over the world. Join us for this
sumptuous wine theme dinner with
featured wines from Italy’s southern
most region.
Time: 7pm
Location: Fontana
Fees: Premier Members $79
Guests $99
Attire: Cocktail Chic
RSVP: 305.913.3203
thecellarclub.com
26
18
TUESDAY
Mediterranean Wine Tasting
Take your palate on a trip to the
sunny Mediterranean, sampling a
selection of wines from Italy, France
and Spain to the vibrant tunes of DJ
Guillo Cartaya.
Time: 7pm - 8:30
Location: Alhambra Ballroom
Fees: Premier Members Free
Guests $25
Attire: Business Casual
RSVP: 305.913.3203
thecellarclub.com
SATURDAY
Interactive Culinary
Demonstration & Champagne
Deutz Brut Luncheon with
Chef Jacques Van Staden of
Chophouse Miami Bistro & Lounge
Put on your apron and sip
Champagne Deutz while preparing
innovative dishes guided by Chef
Jacques. Good food, great friends,
and a glass of Champagne...
what a way to start of the year!
Time: 12 Noon
Location: Alhambra Ballroom
Fees: Premier Members $52
Guests $65
Attire: Brunch Chic
RSVP: 305.913.3203
thecellarclub.com
THURSDAY
A Winter Truffle Theme Dinner
Chef de Cusine Philippe Ruiz invites
you to celebrate the Truffle as
he cooks up a plethora of Truffle
infused dishes accompanied by
great French wines.
Time: 7pm
Location: Palme d’Or
Fees: Premier Members $139
Guests $150
Attire: Cocktail Chic
RSVP: 305.445.8066 ext. 2411
thecellarclub.com
Please reserve at least 2 business
days in advance to help us better
serve you.
Must be at least 21 years of age to
attend any Cellar Club Event.
All non-members attending any
event are subject to pay the guest
rate listed.
The information provided herein is
subject to change without notice.
Join our list today at thecellarclub.com
and click on the subscribe link.
K e e p I n M i n d . . .
JANUARYC A L E N D A R O F E V E N T S

10. Mark Berges & Robert Jimenez
Tasheema FelderChantel Shemar, James Daughtry & Robert Band
Horatio Hope & Laura Garcia
Diana & Rachel Estrella
Bathoul McDonald & Lily Blistein
Chef Tom Azar of
City Hall - The Restaurant
Interactive Champagne Luncheons
Ana Rodriguez, Jessica Smarge & Nicolas Mera
S E E N A T T H E S C E N E

11. FEBRUARYC A L E N D A R O F E V E N T S
9
THURSDAY
Marvelous Magnum Valentine
Champagne Gala Dinner
Do not miss the most anticipated
gala dinner event of the year!
Indulge in a royal feast prepared
by Biltmore’s own Culinary Team
and celebrate the romance of
Valentine’s Day in grand style.
Time: 7pm
Location: Granada Ballroom
Fees: Members $150
Guests $225
Attire: Black-tie
RSVP: 305.913.3203
thecellarclub.com
THURSDAY
Oregon Wine Theme Dinner
Take a trip with us from France to
Oregon as famed chef Philippe Ruiz
prepares dishes that compliment
the great taste of wines this region
has to offer.
Time: 7pm
Location: Palme d’Or
Fees: PremierMembers $79
Guests $99
Attire: Cocktail Chic
RSVP: 305.445.8066 ext 2411
thecellarclub.com
TUESDAY
Champagne Nicolas Feuillatte
Reception with Rosa Gallardo
Art Exhibit
Meet fellow Premier member and
this quarter’s featured artist while
sipping Champagne Laurent-
Perrier and listening to the beat of
DJ Guillo Cartaya’s eclectic tunes.
Time: 7pm – 8:30pm
Location: Granada Ballroom
Fees: Premier Members Free
Guests $25
Attire: Business Casual
RSVP: 305.913.3203
thecellarclub.com
7
WEDNESDAY
Trentino-Alto Wine Theme
Dinner
Indulgeinexquisitedishesprepared
by Chef de Cuisine Betania Salles,
paired with a selection of red and
white wines from Italy’s Trentino-
Alto region.
Time: 7pm
Location: Fontana
Fees: Premier Members $79
Guests $99
Attire: Cocktail Chic
RSVP: 305.913.3203
thecellarclub.com
SATURDAY
Interactive
Luncheon
hosted by Anne Burrell
This Culinary Institute of America
graduate and instructor at the
Institute of Culinary Education
in New York City will lead you in
preparing a three-course lunch
menu that you’ll sit down and enjoy
together afterwards. Once you’re
done cooking, and ready to, relax
and enjoy your creation, we’ll pour
you an excellently paired wine
from the Southern Wine & Spirits of
Florida portfolio.
Time: 12 Noon - 2:30pm
Location: Country Club Ballroom
Fees: Guests $150
Attire: Brunch Chic
RSVP: 877.762.3933
Interactive
Dinner
hosted by
Patrick &
Gina Neely
Ever wanted to join the sassy
couple in their kitchen while
watching Down Home with the
Neely’s on FN? This is your best
chance to get up-close-and-
personal with the Sultans of
Southern Cooking! With Gina’s
cocktail creations in hand and
urban blues singer Bobby Bryan
performing soulful hits, there’s
going to be lots of dancing going
on in this kitchen.
Time: 7pm - 11pm
Location: Country Club Ballroom
Fees: Guests $225
Attire: Chic and Elegant
RSVP: 877.762.3933
15
2523

12. From The Desk of Yvonne Roberts
Premier & Cellar Club Director
A social and diverse membership package of Biltmore amenities,
privileges, special events and comprehensive fitness program.
Leisure Lifestyle...
Complimentary
• Valet Parking (Hotel & Golf Course)
• Fitness Center Access
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Preferred Member Rates
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Food, Wine & Beyond...
Complimentary
• Champagne Reception & Art Exhibition
• Wine Tasting Receptions
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• Member’s Annual Holiday Party
• Waived Corkage Fee
Water Separates
the People of
the World;
Wine Unites
Them!
FOR MEMBERSHIP
Visit us online
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Creative Director: Yvonne Roberts
Editor: Gary Vaughn
Graphics: Silvio Estrella
Photography:
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phone: 305.913.3203
email: cheers@thecellarclub.com
1200 Anastasia Avenue
Coral Gables, Fl 33134
Preferred Member Rates
• Monthly Interactive
Champagne Luncheons
featuring Guest Chefs
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20% Savings
• Palme d’Or
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• 19th Hole
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Golf Membership...
Golf Membership additions; allows access to Biltmore’s
Signature Donald Ross Golf Course and much, much more...
Single Membership - $2,995 or $275 per month
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Holiday Toast & Tidbits!
Lets raise our glasses to new and old
friends as we welcome the holiday
season and ring in the New Year. Here
are some tips I came across for staying
happy and healthy for your best
physical, emotional and mental shape
possible.
Go with the flow when things don’t turn
out how you expect. Don’t let hassles
become roadblocks. Cherish the
moment. Remember when you were
a child and delighted in small and
unexpected magical experiences?
Smile freely at everyone you encounter.
Never underestimate the power you
have to change a situation with warmth
and friendliness. Take a break. There
are only so many hours in the day, so
put non-essentials on hold while you
ramp up for the festivities. Ask for help
when you need it, and return the favor
when you can. That’s what friends and
family are for.
Indulge a little. The holidays only come
once a year, so give yourself permission
to be joyful and have fun instead of
letting old resentments get to you or
letting yourself feel bogged down with
details and commitments. And put
your well-being first by making self-care
a priority. Make time daily to relax and
rejuvenate so you look and feel your
best. And the Spa is the perfect escape
to do so!
Cheers and Happy Holidays!
Preferred Kids Rates
• Culinary Academy Classes • Summer Bootcamp
• Personal Fitness Training • Junior Golf Clinics
• Junior Tennis Camps
Concierge Assistance
• Seaquarium
• Zoo Miami • Everglades Adventure Tours
• Fairchild Botanical Classes • and much, much more…
• Health & Wellness Event
Family…
Premier Membership