Hello, I’m pleased to present you with our newest release of Signaterra Pinot Noir from Bella Luna Vineyard in the Russian River Valley. 2008 is our third vintage of this wine and both of its predecessors were met with very favorable reviews by critics and Club Members. It has been wonderful watching this vineyard, and the Pinot Noir that comes from it, evolve from year to year. We began transitioning Bella Luna from conventional to certified sustainable farming in 2006. Now with four vintages

harvested it is so apparent that the healthier site is able to produce Pinot Noir with much more sense of place and individuality. I look forward to tasting many future vintages of this wine. In March we hosted our third Pinot Cellar Winemaker’s Dinner in the caves here on Sonoma Mountain. I think those who attended would agree that it was a very nice evening. I enjoyed meeting you and discussing the differences and nuances amongst our growing Pinot portfolio. Our Annual Wine Club Open House is scheduled for May 8th. To attend please call us at 800.989.8890 or send an email to wineclub@benziger.com. we’re having fun planning the event and selecting the wines. I hope to see many of you there!

Please enjoy,

Rodrigo SotoWinemaker

april 2010

Vineyard: Bella Luna is one of our favorite sites to grow Pinot Noir. The vineyard is sheltered by a grove of redwoods which helps it stay one of the more “cool climate” vineyards in all of the Russian River. Bella Luna’s location on the Western Ridge of the valley, its complex Goldridge soils and consistent slope all contribute towards producing grapes that ripen slowly and evenly. It is planted to Pinot Noir clones 667, 777 and 115.

Vintage: Here, there are clear marine influences. Temperatures are moderate, a good 7-8º F degrees cooler in the summer than more inland Russian River locations. And because the vineyard is higher than surrounding lands, it consistently gets enough sun to keep mildews away.

Winemaking: We handled this wine with great tenderness and care and minimal intervention. Grapes were hand harvested at night to keep the sugars intact and the fruit fresh. The juice was fermented in small, open-top stainless steel fermentors to minimize any bruising that can come with too much movement of the juice. We used native yeasts to further capture the character of the site. The wine underwent concurrent spontaneous malolactic fermentation in barrels over a four month period.

Wine Notes: A luscious, balanced substantial pinot noir with fresh red fruit character and a firm structure.

april 2010

Harvest Dates: September 6th, 2008 Bottling Date:

August 13, 2009Production: 98 barrelsTime in Oak: 11 monthsType of Oak: French1/3 new oak; 1/3 one-year aged oak; 1/3 two-year aged oakCellaring Guidelines: up to 4 yearsAlcohol: 14.4% Total Acid: .64 pH: 3.63

Bacon and lentils both draw out the earthy qualities of our 2008 Signaterra Bella Luna Pinot Noir, as wild salmon mirrors its smooth silky texture. With corn adding rich sweet notes, you have a dish that resonates extraordinarily well with this lovely wine. Serves 4

Directions: Put the lentils into a heavy shallow pan. Cover generously with cold water, bring to a boil over high heat and drain. Return the lentils to the pan, cover again with cold water, add the garlic clove and bring to a boil. Reduce the heat and simmer gently for 45 minutes.

Season with salt and simmer until the lentils are tender but intact, from 60 to 70 minutes total cooking time.

Drain and transfer to a warmed bowl, cover and keep warm.

Preheat the oven to 250 degrees.

Fry the bacon in a large heavy skillet, keeping it flat as it cooks. When the bacon is not quite crisp and still pliable, transfer to paper towel to cool.

Season the salmon fillets all over with salt and pepper.

Wrap each fillet in bacon.Set the wrapped fillets on a baking sheet and cook for 20 minutes.

While the salmon cooks, melt the butter in a sauté pan over medium heat. When the sauce begins to foam add the corn.

Sauté for 3 minutes, season with salt and pepper and add to the lentils. Add the basil and toss gently.

To serve, divide the lentils and corn among 4 serving plates. Add a salmon filet, draping it partially on and partially off the lentils and corn.

Garnish with basil sprigs and serve immediately.

WILD KING SALMON WITH LENTILS , BACON AND CORN

Ingredients:

3/4 cup small French (green) lentils, soaked in water for 3 hours and drained1 garlic clove, crushed and peeledKosher saltBlack pepper in a mill 12 pieces best-quality bacon4 wild King salmon fillets, (8 ounces each)3 tablespoons butter2 cups fresh corn2 tablespoons fresh basil4 small basil sprigs

April Pinot Cellar Club Selection: Re-order before May 15th and receive 25% off 1-11 btls, 30% off cases2008 Signaterra Pinot Noir, Bella Luna | $49

Current Releases By Benziger:

Club Members receive 20% off all Benziger wines2008 Paradiso de Maria Sauvignon Blanc | $332008 Signaterra Sauvignon Blanc, Parcel Seven | $242008 Signaterra Chardonnay, West Rows | $322007 de Coelo Pinot Noir, Quintus | $692008 de Coelo Pinot Noir, Terra Neuma | $692007 Signaterra Pinot Noir, Bella Luna | $492007 Signaterra Pinot Noir, Giusti Ranch | $492007 Signaterra Pinot Noir, San Remo Vineyard | $49 2006 Caton Petite Sirah | $422006 Stone Farm Syrah | $372006 Bruschera Zinfandel | $45 2006 Rose Ranch Merlot | $372006 Gordenker Cabernet Sauvignon | $50 2006 Oonapais Sonoma Mountain Red | $50 2006 Reserve Cabernet Sauvignon | $492006 Obsidian Cabernet Sauvignon | $652006 Tribute | $80 2006 Port, Sonoma County | $35

Orders or questions: call 800-989-8890 or email: wineclub@benziger.com

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