Industry Spotlight

Labor Day Drink Recipe Suggestions

California Lemonade
Drink Recipe Ingredients:(Serves 8 Adults)

6 oz. Smirnoff No. 21 Vodka (25 oz. per bottle)
2 oz. Tanqueray London Dry Gin (25 oz. per bottle)
2 oz. cognac
2 oz. grenadine
16 oz. orange juice
8 splash(es) lime juice
8 splash(es) sugar syrup
8 lemon wedge

Drink Recipe Preparation:

In a shaker add Smirnoff No.21 Vodka, Tanqueray London Dry, cognac, grenadine, orange juice, lime juice, sugar syrup, and shake well.
Serve over ice in hurricane glass.
Garnish with lemon wedge.

Barbados Punch
Drink Recipe Ingredients:(Serves 8 Adults)
8 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)
2 oz. triple sec
8 oz. lime juice
16 oz. pineapple juice
8 slice(s) lime(s)
8 slice(s) pineapple

Drink Recipe Preparation:

Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.

Watermelon Margarita
Drink Recipe Ingredients:(Serves 8 Adults)

12 oz. Don Julio Blanco Tequila (25 oz. per bottle)
4 oz. lime juice
2 oz. agave syrup
8 slice(s) watermelon

Drink Recipe Preparation:

Muddle watermelon and agave syrup, add rest of ingredients and shake well.
Double strain into a frozen martini glass.
Garnish with a watermelon slice.

Cuervo Especial Pomegranate Margarita Martini
Drink Recipe Ingredients: (Serves 8 Adults)

12 oz. Cuervo Especial Gold (25 oz. per bottle)
24 oz. Jose Cuervo Lime Margarita Mix
16 oz. pomegranate juice
8 piece(s) lime wheel
8 tablespoon(s) salt

Drink Recipe Preparation:

Combine Cuervo Especial Gold, Jose Cuervo Lime Margarita Mix and pomegranate juice into cocktail shaker half full with ice.
Shake well and strain into a chilled martini glass (rim glass with salt optional).
Garnish with lime or lemon wheel.

Adult Watermelon for BBQ's

Ingredients
• 1 seedless watermelon
• 1 1/2 cups rum, or as needed

Directions
1. Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.

2. Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

CARIBBEAN RUM PUNCH RECIPES

CARIBBEAN RUM PUNCH RECIPES
Caribbean Rum Punch Recipes And More

RUM PUNCH: This popular rum drink is quite often served complimentary at events. Quick and easy. Definitely "Party Time" with Caribbean Rum Punch Recipes.

If you don't find what you are looking for, just drop me a note and I will do my best to locate any recipe you might want.

RUM DRINKS: A extensive variety to fit any occasion. We like Cruzan Rum since it is made on the island but ask your local store for rum made in the Virgin Islands. These are smoother and similar to Cruzan Rum.

CARIBBIEAN RUM PUNCH And More
The most common of all Island Drinks is rum punch. It is easy to make, store and serve. Whether it is served in a Styrofoam cup or in a stylish manner it is pleasing to the majority. Since the 1700's, Cruzan Rum has been made on St. Croix . Did you tour the Cruzan Rum Distillery ? What do you need but fruit punch and rum to "think Caribbean "?
These are our favorite rum punch recipes.
For other island dishes look at our Caribbean Food Recipes
Try something new and bring back an island memory. Or have a Caribbean party. Wild Berry Cosmo is a winner.

RUM PUNCH

Splash of lemon juice

2 Cups Cruzan light rum

2 liters ginger ale

1 qt. fruit punch

1 qt. orange juice or pineapple juice

Ice cubes
Pour into punch bowl. Stir well. To serve: pour over one ice cube in each glass.

RUM PUNCH FOR A CROWD
Easiest of all for a big party will be to set out a pair of punch bowls, one without alcohol. Remember to stock sparkling water and soft drinks for non-drinkers and designated drivers. For everyone else, a colorful bowl full of island spirits will get the gathering off to a great start.

1 (46-ounce) can orange juice

1 (46-ounce) can pineapple juice

1 (16-ounce) can Coco Lopez

16 ounces of Cruzan Rum Dark

Roses Grenadine, for added color and flavor

Fresh seasonal fruit for garnish

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish.

RUM APPLE PUNCH

2 (750 ml.) light rum
1 qt. apple juice
Juice of 1 lemon
3/4 c. sugar

Combine all ingredients. Stir and chill. Before serving, pour over ice in punch bowl, add 1 quart ginger ale. Garnish with slices of fruit.

Check out other Caribbean Recipes:

RUM PUNCH – JOHNNY CAKE – MANGO – DESERTS – RUM

Rum drinks alphabetical.

ANOTHER DAY IN PARADISE
Mix 4 oz Cruzan Light Rum
1 oz Cruzan Pineapple Rum
1 ½ oz orange juice
A dash of grenadine Pour over ice in a highball glass, stir, garnish with an orange slice and a cherry

BAHAMA MAMA
LOVE THE MAMA
1/4 oz Coffee liqueur
1/2 oz Cruzan Dark rum
1/2 oz Coconut liqueur
1/4 oz 151 proof rum
Juice of 1/2 Lemon
4 oz Pineapple juice

Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.

BEACHCOMBER
2 tsp Sugar
1 Lime wedge
2 oz Cruzan Light rum
1 tsp Maraschino liqueur
1 tsp Cherry brandy
1/2 oz Lime juice

Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime. In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice. Shake well.

BETWEEN THE SHEETS

1 oz Brandy
1 oz Cruzan Light rum
1 oz Triple sec
1 oz Lemon juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass

BIKINI
1 oz Cruzan Light rum
2 oz Vodka
1/2 oz Milk
1 tsp Sugar
Juice of 1/2 Lemon
Twist of Lemon peel

Shake rum, vodka, milk, sugar, and juice of lemon with ice and strain into a cocktail glass. Decorate with a twist of lemon and serve

BLUE CARIBBEAN

1 oz. Cruzan Light rum
1 oz. Blue Curacao
1 oz. cream of coconut
2 oz. pineapple juice
Garnish with a pineapple wedge and Maraschino cherry .
BUSHWACKER #1

4 oz Cream of coconut
2 oz Kahlua
1 oz Cruzan Dark rum
1 oz Dark Crème de Cacao
4 oz Milk or half and half
2 cups Ice

Combine in blender, blend until smooth, serves two in 12oz cups.

CARIBBEAN
1 oz Cruzan Light rum
1 oz Triple sec
8 oz Fruit juice
1 tsp Grenadine
Crushed ice cubes

Fill glass with ice add rum and triple sec add juice and stir.

CARIBBEAN BREEZE
1 oz Vodka
1/4 oz Cruzan Light rum
1/4 oz Cruzan Coconut rum
4 oz Pineapple juice
1 splash Grenadine

Shake all ingredients except juice with ice and pour into Collins glass. Fill with pineapple juice. Garnish with pineapple wedge and a cherry.

CARIBBEAN CHEESECAKE

1 part light Cruzan Rum

1 part cranberry juice

1 part pineapple juice

Pour into an ice filled glass and enjoy.

CARIBBEAN DREAM
A FUZZY NAVEL CARIBBEAN STYLE

2 parts orange juice
1 oz Cruzan Rum

1 oz Peach Schnapps

Splash of Grenadine Mix and Add Ice

CARIBBEAN KISS

4 oz. Cruzan Dark rum 2 oz. Amaretto 2 oz. Kahlua 4 oz. Cream Cinnamon Brown sugar Dip the rim of a cocktail glass in Kahlùa, then in brown sugar. Shake the spirits and cream with ice, strain into the frosted glass and sprinkle cinnamon on top

CARIBBEAN PUNCH

1 scoop crushed Ice Juice of 1/2 Lime 1 oz Pineapple juice 1 oz Orange juice 3/4 oz Banana liqueur 2 oz Cruzan Dark rum 1 splash Cruzan Dark rum Mix in shaker, top with grated nutmeg.

CARIBBEAN QUEEN

1 1/2 oz Watermelon schnapps 1/2 oz Cruzan Coconut rum 1 1/2 oz Triple sec 5 oz Orange juice 3 oz Lemonade 1/2 oz Lemon juice Fill glass with ingredients, mix and add a handful of ice.

COCONUT CRUISE

1 1/2 oz. Cruzan coconut rum
4 oz. cranberry juice
Squeeze of lime Pour ingredients over lots of ice in rocks glass and stir.COQUITO is the Puerto Rican version of American eggnog, made popular on St. Croix by residents of Spanish descent. It's essentially a blend of milk and coconut cream. Some versions call for added vanilla extract and a sprinkle of ground cinnamon. Others use sweetened condensed milk and raw eggs. Both varieties do include the essential ingredient of rum – usually Cruzan rum. Both varieties are good but the one with milk, coconut cream, eggs, vanilla extract and cinnamon on top is my favorite!

CRUZAN MADRAS

Mix 2 oz Cruzan Orange rum 4 oz of cranberry juice Pour over ice in a highball glass, and garnish with a twist of lemon. This drink is named for the bright island plaids worn by the traditional Quadrille Dancers. (Quadrille is the prelude to the square dance and polka.)

CUBA LIBRE

½ oz. fresh lime juice 2 oz. Cruzan light rum 6 oz. chilled cola Garnish with a lime wedge and enjoy this grown-up version of rum and Coke.

FROZEN BANANA DAIQUIRI
A few hours before you want to serve this, peel a banana and put it into the freezer. The ice crystals give it an interesting sorbet-like texture when blended with the other ingredients.
2 oz rum
1 tsp sugar
Juice from ½ lemon
2 inches of frozen banana
Several ice cubes

Blend all of the ingredients in a blender until smooth. Serve immediately in a cocktail glass

FROZEN PIÑA COLADA

1 1/2 oz. Cruzan coconut rum
1 oz. pineapple juice
2 Tbsp. vanilla yogurt Blend ingredients with 12 ice cubes and pour into a chilled glass.

HOT BUTTERED RUM
(Crock pot brewed and makes the most delightful aroma.)

2 Cups firmly packed brown sugar
½ cup butter
dash of salt
3 sticks of cinnamon
6 whole cloves
½ teaspoon nutmeg
8 Cups hot water

topping:
Heavy cream – whipped
Nutmeg

Put sugar, butter, salt, cinnamon and cloves into crock pot. Add hot water. Cook with cover on low for 4 hours. Blend in the rum. Ladle into warm mugs. Add a dollop of whipped cream and sprinkle with a dash of nutmeg. Makes 8 cups of liquid.

HOT SPICED RUM PUNCH
GREAT FOR THE FALL OR CHRISTMAS HOLIDAYS
3 tbsp. whole cloves
3 small oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. Cruzan rum

Preheat oven to 350 degrees F (175 degree C). Press cloves generously into oranges. Place in a baking dish. Bake 45 minutes. In a large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes about 12 servings; 6 ounces each.

ISLAND BUSHWACKER

½ oz Cruzan dark rum

½ oz of Frangelico

½ oz Amaretto

½ oz Crème de Cocoa

½ oz Kahlua

½ oz Bailey's Irish Crème

Ice

Whipped cream

Grated nutmeg

Blend all ingredients with ice cubes until smooth and creamy. Top with whipped cream and grated nutmeg. Serve immediately.

JAMAICAN COFFEE

1/6 glass Cruzan Rum

1/6 glass strong black Coffee

1/2 glass cold Water

Whipped cream

Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.

JUNE BUG

1 oz. Cruzan Light Rum
1 oz. Madore
1 oz. Banana Liquor
2 oz. Pineapple Juice
2 oz. Sweet and Sour

Place all ingredients in shaker. Shake and pour over ice into two cocktail glasses. Garnish with pineapple wedge.

JUMBIE BREW

1 oz Cruzan Coconut Rum

1 oz Cruzan Pineapple rum

3 oz orange juice

Splash of lime

Pour over ice in a tall glass and garnish with a tropical flower.

LOVE POTION #9
Only for those in need.
20 oz Cherry Kool-Aid

8 oz Vodka

3 oz. Cruzan Light rum

Pour Kool-aid into jug, add vodka and rum. Add 1 pouch of Kool-aid (cherry or orange) cover and shake.

MOJITOS

2 teaspoons sugar
10 small mint leaves
1/4 cup light or citrus Cruzan rum
2 tablespoons fresh lime juice
1 (6-ounce) bottle club soda, chilled
1 mint sprig (optional)

Place sugar and mint in a tall glass; crush with the back of a long spoon. Fill glass with crushed ice. Add rum, juice, and club soda. Garnish with mint sprig, if desired. Makes about 1 cup.

MOJITOS FOR 6

9 oz. Cruzan Estate Light Rum or Citrus Rum
8 sprigs of fresh mint leaves
3 limes, sliced
1/2 cup sugar
1/2 liter club soda

Muddle or crush the mint leaves and limes in a large pitcher. Cover with sugar. Add rum and club soda and stir well. To serve, fill tall glasses with ice and pour in the drinks. Garnish with a lime wedge and sprigs of mint. Serves 6.

NO PROBLEM!

1/2 oz Lime juice

1/2 oz Fruit juice of your choice

1 oz Pineapple juice

1 oz Grapefruit juice

1 oz Orange juice

1 oz Cruzan Coconut rum

3/4 oz Banana

Shake with ice and pour

OLD FASHIONED HOT BUTTERED RUM
Will warm you right up!
1 cup Sugar

1 cup Brown sugar , packed

1 cup Butter

2 cups Vanilla ice-cream

Cruzan Rum
Boiling Water
Nutmeg

In 2 quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6–8 min). In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1–2 min). Store in refrigerator up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 3/4 cup boiling water, sprinkle with nutmeg.

PAINKILLER RECIPE

4 parts pineapple juice
1 part orange juice
1 part cream de coconut
Cruzan Dark rum to taste

Mix all ingredients in glass & add ice.

PINA COLADA

3 oz Cruzan Light rum
3 T. Coconut milk
3 T. Pineapple , Crushed

Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.

PLANTER'S PUNCH

2 oz. Cruzan dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine

Garnish with a slice of orange and a Maraschino cherry.

RUM COOLER
2 oz Cruzan light or dark Rum
4 oz Lemon-lime soda
1 Lemon wedge

Pour the rum and soda into a Collins glass almost filled with ice cubes. Stir well and garnish with the lemon wedge.

RUM RUNNER

1 1/2 oz Cruzan Coconut rum
1 oz Blackberry brandy
3-4 oz Orange juice
3-4 oz Pineapple juice
3-4 oz Cranberry juice

Mix all ingredients in glass & add ice.

SANGRÍA

3 tablespoons sugar
3 tablespoons light Cruzan rum
3 tablespoons Cointreau (orange-flavored liqueur)
3 tablespoons brandy
6 orange slices
6 lemon slices
1 peach, cut into 6 wedges
1 cinnamon stick
1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
1 cup sparkling water, chilled
Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving. Makes about 6 servings.

SUNTAN LOTION
Check out that smell!

Absolute Citron
Cruzan Coconut rum
Peach schnapps
Pineapple juice

Mix equal parts over ice, shake, strain, and serve...SPF 30!

TOM AND JERRY FOR A CROWD
24 Eggs
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Cruzan Rum
1/2 jigger Brandy
1/2 cup boiling hot Water

Beat egg whites stiff with electric beater, Add sugar gradually, add cinnamon, nutmeg and vanilla, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.

TROPICAL DREAM
1/3 Cruzan Coconut rum
1/3 Blue Curacao
1/3 Pineapple juice

Shake the three ingredients together and poor in a cocktail glass. Garnish with a red cherry on the rim of the glass.

TROPICAL LIFESAVER #1
3/4 oz Midori melon liqueur
3/4 oz Cruzan Coconut rum
Fill with Pineapple juice

Fill glass with ice. Then add the rum and Midori. Then fill the remainder of the glass up with Pineapple Juice. Shake and enjoy!!

TROPICAL PASSION
1 part Peach schnapps
1 part Cruzan Rum
1 part Sloe gin
1 part Triple sec
1 splash Orange juice

Shake with ice and strain into shot glass(es).

TROPICAL TEASER
1 oz Cruzan Dark rum
1/2 oz Amaretto

Place in a cold shaker with ice. Shake for one minute and serve over ice.

VOODOO JUICE
1 oz Cruzan Orange rum
1 oz Cruzan Banana rum
1 oz Cruzan Coconut rum
1 oz Cruzan Pineapple rum
1 1/2 oz Cranberry juice
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1/2 oz Dark rum (Cruzan)

Pour over ice in glass. Float dark rum on top and serve.

WILD BERRY COSMO
1 1/2 oz. Cruzan raspberry rum
3 oz. cranberry juice
Squeeze of lime

Shake ingredients with ice and strain into a chilled martini glass.

YELLOW BIRD
1 oz Cruzan 151 proof rum
0.5 oz Galliano
0.5 oz Vodka
4 oz Sour mix

Pour all the alcoholic ingredients in a highball glass, Shake Sour mix and fill the glass.

Sebastiani Winery

The history of Sebastiani Vineyards dates back to 1825. In that year, the Franciscan fathers of nearby mission San Francisco Solano, assisted by local native Americans, first cleared and planted land for their vineyards. These vineyards are among the oldest vineyard sites in northern California. They were acquired in 1904 by Samuele Sebastiani, the founder of our family winery, who immigrated from the wine producing region of Tuscany, Italy in 1895. Samuele's story is an interesting one. When he first arrived in California, like most immigrants of the time, he literally had nothing but the clothes on his back. He began working at odd jobs and finally saved enough money to purchase a horse and wagon, which he used to haul cobblestones from a quarry in the hill behind Sonoma. The stones were used to help pave the streets of San Francisco. By 1904, with the money he saved from this enterprise he was able to buy land, our original stone winery, and grow grapes. He began making fine Sonoma Valley wine, a craft he learned before immigrating to America. Shortl

y after Samuele's death in 1944, his son August Sebastiani and August's wife Sylvia purchased the winery from his father's estate. August increased the winery's production a hundredfold. He was able to do this with creative ideas such as putting premium varietal wines in popularly priced magnums. He introduced "Noveau" Gamay Beaujolais to America, and he created a blush wine knows as Pinot Noir Blanc, which he called "Eye of the Swan". The color of this wine reminded him of the pinkish color of the eyes of his Australian black swans. All of these endeavors proved to be very successful. August soon gained a reputation as one of America's most skilled and innovative winemakers. Sylvia Sebastiani stood tribute to the legend of her wine-pioneering husband August. Sylvia was involved in the winery and its hospitality and tasting room facilities. She often visited the tasting room to sign copies of her world famous cookbook, Mangiamo! Let's Eat. The third generation of the famous wine making family has taken on the leadership role with Mary Ann Sebastiani Cuneo, President and Chief Executive Officer. The daughter of August and Sylvia Sebastiani, Mary Ann guides the company in its renaissance and emphasis on becoming the leader among Sonoma Valley's quality wineries. Mary Ann officially joined the winery in 1980, managing all winery property, real estate dealings and the hospitality department. Today, Mary Ann's attention is focused on the ambitious two-year project to renovate and retrofit the original winery building, which was built in 1903. Mary Ann continues the management of the company's real estate holdings. She has also been actively involved in Boy Scouts of America and Sonoma Valley Hospital. Richard A. Cuneo has been an integral part of the winery since 1974. Having served as Vice-president, Senior Vice-president, and President, Cuneo presently serves as the company's Chairman of the Board. He has also taken time to be involved in his local community of Sonoma by participation on the Sonoma Valley School Board, Sonoma Valley Chamber of Commerce and on the Board of Directors for Hanna Boys Center. An avid conservationist, Cuneo has been active in an official capacity with the California Wildlife Foundation, California Fish and Game and Ducks Unlimited. In addition, Cuneo served a number of years as a Director of the California State Fair. Mary Ann and Richard Cuneo have three grown sons, Angelo, Marc, and Josef. The fourth generation member of the family actively involved in the company is Marc Cuneo. Marc is Director of Grower Relations at the winery. He also travels extensively throughout the country, providing seminars and tastings. Look for him in your neighborhood. In his spare time, Marc is involved in National Outdoor Leadership as a NOLS Leader. He loves bike riding, skiing, golfing, and mountain climbing. Marc also oversees his own vineyard of Pinot Noir in the Carneros Region.

2008 Francis Ford Coppola Presents, LLC World Rights Reserved. Director’s Cut is an exclusive trademark of Francis Ford Coppola Presents.
This label is the exclusive trade dress of Francis Ford Coppola Presents.
“Winemaking and filmmaking are two great art forms that are very important in the development of
California. They both start with raw ingredients—in the case of wine, the land and the grapes, and in the
case of film, the script and the actors’ performances.

The winemaker takes these raw materials and ferments
and blends. He says ‘yes’ to this batch, ‘no’ to that one. The director does the same thing: a series of yeses and nose, from casting and costuming to edits and sound mixes. In both cases you have to start with top notch raw materials—whether it’s the land or a script.”- Francis Ford Coppola Filmmaking and Winemaking Intersect In Sonoma When Francis Coppola chose Sonoma County as the home for his Rosso & Bianco winery, he did so because of the area’s beauty and winemaking potential. By selecting Sonoma, Francis provided our
winemaker Corey Beck, a Sonoma native, the opportunity to make wines with grapes grown in his
own proverbial backyard. Director’s Cut wines are the result—appellation-designated wines from
Sonoma’s diverse and distinctive appellations.
Sonoma Coast
The Sonoma Coast encompasses the entire Sonoma County coastline, which extends from the
Carneros appellation in the south to the Russian River Valley appellation in the northeast. Because
its climate is strongly influenced by the Pacific Ocean, temperatures remain relatively cool throughout
the growing season and rarely exceed 80 degrees. Yet, despite the cooler weather, the appellation
receives more than enough hours of sunlight to allow Pinot Noir grapes to reach optimum ripeness
each vintage. We source our fruit from several distinctive vineyards in sub-appellations renowned for
producing superior Pinot Noir, and work with our growers to cultivate low yields so that our fruit will
posses greater levels of concentration.
Vintage profile
In 2007, the unusually dry winter segued into a warm, dry spring season. Lack of precipitation reduced
the crop size and led to smaller than normal berries, which is always a precursor to high-quality fruit.
Because there were no substantial heat spikes, the season progressed slowly to allow the grapes to
ripen over a longer period of time. In fact, the harvest itself lasted for several weeks because good
weather allowed for leisurely picking. As a result, we picked only small lots of fruit each day based on
which rows showed the exact ripeness and phenolic development we were looking for. In the end, we
achieved tremendously concentrated fruit, which reveals a good deal of site-specific personality.
Winemaker’s notes
Aside from the fact Pinot Noir has a delicate nature and is therefore tricky to work with, we are
careful to extract as much color as possible from the grapes without accumulating too much tannin.
In the cellar, we place whole clusters of fruit into open-top fermenters and punch down several
times a day. The must is then pressed and placed into small barrels where it matures for nearly a year,
undergoing racking throughout its development. Our 2007 Pinot Noir shows rich, seductive flavors
and a velvety texture. It offers pure impressions of strawberries, raspberries and cherries as well as a
hint of lavender and fragrant notes of clove and sandalwood. 100% Pinot Noir; 12 months in 60%
new French oak, 40% 1-2 year old barrels; 14.3% alcohol.

Director’s Cut
2007 Cinema
www.franciscoppolawinery.com
Francis Ford Coppola and Director’s Cut are trademarks and the Director’s Cut tradedress is a registered trademark of the Coppola Companies. © 2009 Francis Ford Coppola Presents
“Winemaking and filmmaking are two great art forms that are very important in the development of California. They both start
with raw ingredients—in the case of wine, the land and the grapes, and in the case of film, the script and the actors’ performances.
The winemaker takes these raw materials and ferments and blends. He says yes to one batch, no to another. The director does the same
thing: a series of yeses and nos, from casting and costuming to edits and sound mixes. In both cases you have to start with top notch
raw materials—whether it’s the land or a script.” -Francis Ford Coppola
CINEMA
When the Francis Ford Coppola Winery opened its doors in 2006, the Coppola family was excited to give Director
of Winemaking, Corey Beck, a Sonoma County native, the opportunity to make wines that reflected his own vision
of the quintessential Sonoma wine. Director’s Cut became that endeavor— limited production, appellation-designate
wines sourced from Sonoma’s diverse and distinctive microclimates. Beck’s team is highly selective about the fruit
they source, acknowledging that grapes which consistently “perform” well make for superior wines. Over the past
few years, Beck has had the chance to see which vineyards produce truly stand-out Cabernet and Zinfandel, the two
primary varietals that make up Cinema, our Director’s Cut flagship wine.
THE BLEND
The 2007 vintage of Cinema represents several different sub-appellations of Sonoma. Our Cabernet Sauvignon is
grown in Alexander Valley, our Zinfandel and Petite Sirah come from Dry Creek Valley and our Cabernet Franc
hails from Knights Valley. Alexander Valley experiences a prolonged growing season due to extreme temperature
differentials between day and night. The alluvial gravel soils associated with the appellation also contribute to the
complex nature of Cabernet that is grown here. Dry Creek Valley Zinfandel, which adds to the wine’s lushness,
comes from old vines that are dry-farmed and have low yields. We elected to add a little Cabernet Franc to the
blend this vintage because the exceptional growing conditions resulted in extremely fragrant fruit redolent of flowers
and raspberries. As a result of blending grapes from multiple appellations, the wine demonstrates a great deal of
complexity, as well as our winemaker’s individual style and skill. Our Director’s Cur Cinema is dark and rich, with an
exotic spice character and edge of earthiness.
VINTAGE PROFILE
The 2007 vintage experienced an unusually dry winter followed by a warm dry spring. Because there was very little
rain, the crop size was severely diminished and the grape clusters had smaller than normal berries. This condition
augurs high-quality fruit. In the summer months, there were no substantial heat spikes so the season progressed slowly, which allowed the
grapes to ripen over a longer period of time. In fact, harvest didn’t take place until October because the good weather never forced us to
pick. In the end, we achieved tremendously concentrated fruit with intense aromatics. The Cabernet, in particular, exhibits excellent tannin
structure and ripe, juicy flavors.
WINEMAKER’S NOTES
This is only our second vintage of Cinema, and we are delighted that it represents another spectacular vintage. This wine has tremendous
depth due to the excellent phenolic development of the fruit. Although it is extremely expressive now, the concentration and solid tannin
structure will allow it to mature nicely over time. Those who are fans of Super Tuscans will enjoy the spicy, full-bodied nature of this wine as
well as the rich, dark berry fruit impressions, which are layered with flavors of raspberries, cherries, cloves and cigar box. Because this wine has
already spent 18 months in barrel, it displays an elegant texture that makes it compatible with a wide variety of cuisines.
Extremely limited—only 3,973 cases produced
Blend: 54% Cabernet Sauvignon, 32% Zinfandel, 12% Cabernet Franc, 2% Petite Sirah
Alcohol: 14.5%
Barrel regimen: 18 months 60% new French oak, 40% 1-2 year old French oak

Robert Mondavi Family Winery

In 1966, emboldened by boundless enthusiasm, and a conviction that California could produce wines that would belong in the company of the world's finest, Robert Mondavi set out on his own to found the first major winery built in the valley since prohibition: Robert Mondavi Winery. Since then the open arch of the Robert Mondavi Winery has welcomed thousands of guests who have come to share in Robert's love of wine, food, and art.
With the release of the Robert Mondavi Winery's Cabernet Sauvignon in the late 60's the world's eyes were opened to the potential of the Napa Valley. The historic Paris tasting in 1976, where two former winemakers of the Robert Mondavi Winery won first prize, further supported this revelation.

Robert Mondavi's commitment to the industry and to promoting wine as part of a gracious lifestyle led to his "mission tour" in the late 1980s. He crossed the country, educating restaurateurs, media and most of all consumers on wine's integral role in culture and civilization.
After 41 years, Robert Mondavi Winery still embodies its founder's commitment to excellence, innovation and creative spirit while continuing to produce wines that stand in the company of the world's finest.

A History of Innovation

When Robert Mondavi founded the iconic Robert Mondavi Winery in 1966, his vision was to create fine Napa Valley wines that would stand in the company

of the great wines of the world. With a firm conviction that the personality of great wines is a result of soil, climate, vineyard management, and winemaking philosophy, the winery continues to pursue Robert Mondavi's goal of excellence with the same passion and innovative spirit, moving forward with technology and programs that break barriers and open new frontiers. For more than four decades now, Robert Mondavi Winery has led California's wine industry--and much of the world--with innovations in winegrowing and winemaking, as well as educational and cultural outreach.

Graceful Living: The Triumvirate

Robert Mondavi believed that the path to a more gracious lifestyle was found in the appreciation of wine, food, and art. Early-on in the winery's history he chose a path of wine education as the toe-hold for consumers to experience what he meant by gracious living.Beginning in November of 1967, Robert established the winery's program for tours and tastings to enhance visitor's understanding the world of fine wine. The tours offered by the winery today go well beyond a walk through the cellar room and the story of grape to glass. Visitors can embark on a sensory tour of wine exploring the texture, flavor, and aromas in the glass, explore the nuances of food and wine pairing or walk through the winery's extensive art collection. Ever changing art exhibits and outdoor concerts (since 1969) have brought some of the world's most talented artists and performers to Napa Valley. The Preservation Hall Jazz Band, Ella Fitzgerald, Dave Brubeck, and Etta James are just a few of the stellar performers that have made our summer music festival a Napa Valley favorite. Proceeds from these concerts have benefited the Napa Valley Symphony and other local charities.

The rotating exhibits in the winery's Vineyard Room showcase celebrated, local and emerging artists in photography, sculpture, painting and other visual arts. These exhibits rotate every two months, so there is always a reason to return to the Vineyard Room to appreciate the fine art.

The history of Corazon Tequila

Tequila, the spirit of Mexico, dates back to the time of the Aztecs and descends from what might be North America’s first alcoholic beverage, pulque. Made from the mezcal plant, which belongs to the genus agave, pulque is a sticky almost sour tasting beverage. Not very good for a margarita. But the Aztecs loved it for its wholesome and nutritious properties. When the Spanish conquistadors came, they brought with them the art of distillation. They tried distilling the mezcal and, lucky for us, eventually came up with tequila.
There are hundreds of types of mezcal plants. It took a lot of trial and error, and probably a few fun nights, before it was discovered that the best tequila comes from the best species of mezcal plant, Agave tequileana Weber, blue variety. This blue agave is grown in the highlands of Jalisco in Mexico, and according to the government of Mexico, this is the only agave that can be used to produce authentic tequila. When Mexico gained its independence in 1821, tequila gained prominence and became a symbol of a new, free Mexico. It is an exciting spirit that captures perfectly the lively exuberance of Mexico.

The History of Corazon Tequila
In 1896, Don Celso Plascencia had a dream. He was a humble working man born in the highlands of Jalisco. He worked the land, and as he traveled to and from the fields that belonged to other men, he promised that one day, his family would own their own estate and make their own tequila, the spirit of Mexico. He passed this dream onto his children along with the notion that hard work will make your visions come true. 100 years later, Don Celso’s grandson, Raul Plascencia, fulfilled the dream of his grandfather. An entrepreneur in Mexico, Raul saved his money and, investing with others, opened Destiladora San Nicolas in 1998.

Destiladora San Nicolas blends tradition with technology. They create tequila as it has been made for generations, using the best blue agave, the clearest water, and time. They bring that process into the 21st century with a state-of-the-art facility and modern standards. Don Celso’s dream to own his own land, tend his own fields, and make his own tequila is now a reality. Don Celso’s vision and heart is in Corazon Tequila. For Tequila lovers, there is something new to get passionate about...Tequila Corazón de Agave. Corazón de Agave, literally "heart of agave", is the exotic new entry in the ultra premium 100% blue agave tequila market.

Tequila Corazón de Agave is created with 100% of the juice from the blue agave plants, grown in the rich, red soil of the highlands of Arandas, Jalisco, Mexico. The agave grown in this region are considered to be the largest and sweetest of all agave plants, taking between 8-12 years to mature to their full flavor. For this reason, Corazón de Agave is produced from only these select plants. Corazón de Agave is estate grown, cultivated, distilled, aged to perfection in new, charred, Canadian oak barrels and hand bottled at Destiladora San Nicolas Estate in Mexico.

Chateau Ste. Michelle Winery

A Pioneering Legacy in Washington Wines

Chateau Ste. Michelle is the oldest winery in Washington state with some of the most mature vineyards in the Columbia Valley. The winery’s roots date back to after the Repeal of Prohibition, when the Pommerelle Wine Company and the National Wine Company were formed in 1934. They merged in 1954 to form American Wine Growers and produced mostly fortified sweet wines. In 1967, American Wine Growers began a new line of premium vinifera wines called “Ste. Michelle Vintners” under the direction of legendary California winemaker and consultant Andre Tchelistcheff. Ste. Michelle Vintners planted its first vines at its Cold Creek Vineyard in Eastern Washington in 1972. Cold Creek Vineyard remains one of the oldest and most renowned vineyards in the state.

In 1976 Ste. Michelle Vintners built a French style Chateau in Woodinville, outside of Seattle, and changed its name to Chateau Ste. Michelle to reflect its new facility. The winery was built on the 1912 estate owned by Seattle lumber baron Frederick Stimson. The original Stimson family residence still stands on the winery grounds today and is on the National Register of Historical Places.

Today, Chateau Ste. Michelle is not only recognized for pioneering vinifera grape growing in the Columbia Valley, but is also a leader in modern day viticultural research. The winery combines an ongoing dedication to research with a commitment to classic winemaking traditions. Known for its highly acclaimed Chardonnay, Riesling, Merlot and Cabernet, Chateau Ste. Michelle receives some of the highest accolades in the industry, including “American Winery of the Year 2004” from Wine Enthusiast Magazine and “2005 Winery of the Year” by Restaurant Wine Magazine.

Wines of Argentina

Terrazas de los Andes is a high elevation specialist producer of super premium wines, based in Luján de Cuyo, Mendoza, Argentina.

In the late 1950s, the LVMH subsidiary Moët & Chandon sent its Chief Winemaker, Renaud Poirier, to Latin America to investigate the potential of the region for producing world-class wines. After traveling throughout the region, Poirier visited Luján de Cuyo, in the province of Mendoza. Highly impressed with the local conditions for winemaking, and the presence of unique high elevation vineyards, Poirier and Moët & Chandon decided to launch its first subsidiary vineyards ever outside of France.

Following decades of successful sparkling wine production, in 1999 Moët Hennessy Wine Estates and Bodegas Chandon Argentina inaugurated the Terrazas de los Andes winery, a still wines initiative based on the pairing of fine wine varietals to unique altitudes within Mendoza´s emblematic, snow-fed, high elevation vineyards.

The Terrazas de los Andes winery was launched following the restoration of an old Spanish style winery, established in 1898 by Sotero Arizu, one of the forefathers of Argentine winemaking. Arizu founded the winery in the heart of Perdriel, facing the impressive Cordon del Plata (a section of the Andes Mountain Range), where the cultivation of the best red grapes in the Province of Mendoza is concentrated.

Terrazas de los Andes has leveraged its 45 year history of experimentation with Mendoza microclimates, generated by tiered terraces at unique altitudes, to build a core wine philosophy based on Argentina´s primary country advantage in the world of winemaking: high elevation grape cultivation.

Unique among wine regions worldwide, altitude plays a key role for vineyards in Argentina as it impacts the temperature variation between day and night and favors the accumulation of certain aromatic and flavour components, especially the poliphenols responsible for the colour, body and structure of fine wines. With an emphasis on maximizing fruit expression, varietals have been carefully matched to each vineyard altitude: Chardonnay (3900 ft); Malbec (3500 ft); and, Cabernet Sauvignon (3200 ft).

Today, Terrazas de los Andes has made its mark on the international luxury wine market in 45 countries with the “Top Ranked Malbec from Argentina” over the past 10 years (1994-2004, Wine Spectator Top 100), twenty-one 90+ point, or 5 Star, rankings from Wine Spectator, Wine Enthusiast, and Decanter, selected as a Top 20 Global Value Vintner, Wine Spectator (2005), and awarded with a Bordeaux Varietal Trophy, Decanter (2006).

Terrazas de los Andes is part of the Moët Hennessy Wine Estates group, which includes Cloudy Bay, Green Point, Domaine Chandon, Bodegas Chandon, and Newton Vineyard.