Spring/Summer 2010
Issue 2 TASTING SALON
ARTIST INFO
Welcome our New Artist, Photographer, Will McCoy
Like most artists, many elements influence Will’s work as a photographer. His passion
for travel, history and preservation of ancient civilization all provide inspiration for his
photography.
Growing up in the Berkshires of Massachusetts under the tutelage of his father, Dan
McCoy, an accomplished photographer, imparted Will with the desire to advance in
the art of photography. The historic images taken by his father as well as those of other
accomplished photographers inspired him to think outside the box and explore some of
the most obscure locations all over the world. These journeys have cultivated his vision
and originality, allowing Will to share these experiences in printed form.
Southeast Asia’s untouched remnants of ancient civilization allow his images to
provide a looking glass into a past world. Ageless imagery intertwines spirituality
with religious idols, ancient temples and holy figures permeate his photography,
exhibiting an image forever captured in time.
For the last decade, he has worked for Industrial Light & Magic/Lucas Film, a company
owned by George Lucas in San Francisco. He is near completion of his 50th feature film
working as a visual effects artist and on-set photographer in San Francisco, California.
Stop by the hope & grace tasting salon now through mid-June for a taste of our new
releases and enjoy the magical photography of Will McCoy.
HAVE YOU JOINED YET?
SWIRL
Become a member of SWIRL, the exclusive wine club of hope & grace wines.
SWIRL members will receive four shipments per year of three to four bottles, each
highlighting both current releases and highly allocated, library releases.
The Benefits
• Access to our most allocated, limited production wines
• Priority access to library wines
• Complimentary tasting for you and a guest, when visiting the hope & grace tasting salon
• Complimentary shipping on all re-orders of 6 or more bottles
• Special Discounts towards Napa Valley accommodations at the Yountville Inn, and Villagio
• Access to special hope & grace events, and winemaker dinners across the country
The Details
• Shipping Schedule: October, December, February & May
• Three to four bottles per shipment
• The average wine shipment cost is approximately $175.00 + tax if applicable
• Complimentary ground shipping or a 15% on re-orders of 6 or more btls for winery pick-ups
• Members will be notified two weeks prior to shipment via email of selection and ship date
• Wine club shipments will arrive via Fed-Ex or UPS 2-3 day air for most states
To become a member of Swirl, fill out the wine order form and check “Swirl” Wine Club Member
to activate your membership benefits, and as a thank you, Take 10% off today’s order, plus enjoy
complimentary shipping on 6 or more bottles.
Photo By: Travis Yarris
6540 Washington Street, Yountville, CA 94599 • www.hopeandgracewines.com
156065 hope & grace-Ken
S pring here in Napa Valley is living up to its
unpredictability. Sunday was one of the most
glorious days of the year, followed by a cloudy Monday
Monday – Saturday - Hours:
10:30 am – 5:30 pm
that eventually led to a rainy Tuesday and Wednesday. Sunday - Hours:
11:30 am – 4:30 pm
It’s the game we play with nature, every year. We
as vintners are especially tied to the land. Though I
Private tasting available
don’t own the land where my grapes are grown, their by appointment
progress is key. So far, the vines have sprouted and
stalled. A cool Spring has kept their progress to a
minimum, but I’m not worried, I’ve seen it all before, a
little sun and we’ll be right back on schedule.
After 28 years in the wine business, I’ve learned there
are no absolutes and everything is on a sliding scale.
Being blessed with a bountiful climate in the Napa Winemaker,
Valley, we hardly have the worries of say, a grower in the
Charles Hendricks
Finger Lakes, or south New Zealand. This decade of the
new millennium has brought great vintage after great
vintage. But nature still gives and takes away. One becomes a dutiful observer, managing
mildew pressure or water needs, and insects become a matter of timing and application.
The more you know, the less intrusive you need to be. A guiding hand, if you will… this is
how I approach winemaking.
For example 2004 had a very sunny spring with a very hot finish. This led to a huge crop
in 2005, which threw the vines out of balance by almost over-cropping themselves. The
temperate end to harvest didn’t help to maximize ripeness, but as a winemaker you
look for what’s there or not there and correct for it. When things are done right you get
a beautiful wine. The abundance of 2005 led to a smaller crop in 2006, and the season
cooperated to finish in a wonderfully warm Indian Summer. The finer the vintage,
the less intrusion the wine needs, which brings me to introducing our 2006 Cabernet
Sauvignon from the Lewelling Family Vineyards, St. Helena.
This 2006 Cabernet continues the fine lineage of the Lewelling Vineyard in St. Helena.
This is a vineyard that has been farmed by the same family since 1860. The land has
proven itself over and over, and the family that farms these vineyards knows them well.
When we received the grapes, they were dark and flavorful and in the fermentor they
produced deep purple colors and a rich fat palette. In the barrel, the youthful flavors
complexed into sophisticated aromas. In the bottle the tannins have softened, the
aromas have taken on an opulent bouquet, and the wine has become comfortable with
itself.
These are the things that lead to the enjoyment of a wine; a complete experience. So
it is with great excitement, that I introduce our 2006 Cabernet Sauvignon, Lewelling 6540 Washington St.
Vineyards, St. Helena to you!
Yountville, CA 94599
Cheers!
707-944-2500 Tel.
707-944-2553 Fax
Charles Hendricks, Winemaker
www.hopeandgracewines.com
 “ARTISAN WINEMAKING, KEEPING TRADITION ALIVE.”
2008 hope & grace Sauvignon Blanc 2006 hope & grace Cabernet Sauvignon
SPRING RELEASE

NEW RELEASE & RECIPE

Oak Knoll District, Napa Valley Lewelling Ranch Vineyard, St. Helena, Napa Valley
Varietal: 100% Sauvignon Blanc Barrel Aging: 8 Months on French Oak Varietal: 100% Cabernet Sauvignon Barrel Aging: 24 Months on Chateau Feré French Oak
Production: 03 Barrels Winemaking Technique: Barrel Fermented – Short Term Production: 32 Barrels

Sauvignon Blanc is a green grape variety, originating from the Bordeaux region of France. This grape
acquired its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as
an indigenous grape in western France. Today it is now planted in many parts of the world’s wine regions
and it’s truly appreciated in Napa Valley. It produces a crisp, dry, and refreshing varietal wine that is
perfect to kick off spring and summer! Although this is not the first time Charles has produced Sauvignon
Blanc in his winemaking career, this is the first release of Sauvignon Blanc for hope & grace wines…We
just wonder why it took him so long!
Winemaker’s Notes: Aromas of fresh pear, melon and apples with a hint of caramel, followed by a soft
toasty spice. Juicy fresh flavors tantalize the palate with a soft acidity on the finish. Perfect for Spring and
Summer fare … Pasta Primavera, chicken, scallops, Petrale sole or simply solo.
The 2006 vintage of hope & grace Cabernet Sauvignon represents a refinement in style.
The ripeness and complexity of a fine Napa Valley Cabernet Sauvignon is expressed in this
deeply colored and elegant wine. This vintage is composed entirely of Cabernet Sauvignon
from the renowned Lewelling Family Vineyards, which is fortuitously situated at the base
of Spring Mountain. This wine exemplifies the exceptional fruit, structure and balance that
we have come to anticipate from the St. Helena appellation. 
Winemaker’s Notes: Rich, ripe black cherry wrapped in tobacco leaf and dried flowers
with a hint of lavender. Full bodied cherry flavors saturate the palate, while lively sparks of
pomegranate keep the bold and complex flavors surprisingly refreshing. This is an elegant,
full-bodied Cabernet that will benefit with long term cellaring.

2004 hope & grace Cabernet Sauvignon Red Wine Braised Short Ribs with Creamy Pomme Puree & Shaved Spring Vegetables
Lewelling Ranch Vineyard, St. Helena, Napa Valley This savory and delicious recipe was created by Executive Chef, Dmitry Elperin of
Varietal: 100% Cabernet Sauvignon Barrel Aging: 24 Months on Chateau Feré French Oak the famous “Village Pub” Restaurant in Woodside, California.
Production: 22 Barrels
Short Ribs Pomme Puree Vegetables
We are reaching back into the cellar to give you another glimpse at a fabulous vintage. Call it a progress 2 lb. Beef short ribs 3 Lbs. Yukon Gold potatoes 4 each Red radishes
SOMETHING FROM THE CELLAR

2 Bottles Red wine 1/2 Lb. Cold diced butter 8 each Spears of asparagus
report on the development of a fantastic wine. As you remember,  the growing season of 2004 started
3 each Onion large dice 1/2 Cup Hot milk 2 each Ribs of celery
early and finished quick and hot. This wine had big grapy fruit in abundance that gobbled up the oak, and 1 each Carrot chopped Salt and Pepper to taste 1 each Fresh horseradish
defied the normal development time in the barrel. 1 each Celery chopped 1 bunch Flat leaf Italian parsley
1 each Head of garlic 1 each Lemon - juiced
What several years of bottle age can do… this wine has continued to richen and develop. The spice and 1 Tbs Tomato paste 3 Tbs Extra virgin olive oil
black fruit have become more pronounced and complex. This is exactly why you age wine… Nothing of 1 each Bay leaf
this wine’s longevity has decreased; it has just become silkier, and exceptionally pleasurable to sip.  Due 1 Tbl Black peppercorns
to the limited quantity, this will be the last time this wine will be available, so don’t miss this occasion to 2 Sprigs Fresh thyme
acquire a few bottles! Directions
Winemaker’s Notes: Deep black fruit aromas ooze from the glass like tar from a barrel. Earthy, toffee, Season the short ribs with salt and pepper. Sear the short ribs in a hot roasting pan with canola
sage and sweet Marjoram swirl around the imposing core of black fruit. Mouth filling texture covers oil until they are brown all over. Remove the short ribs from the pan. Add the chopped vegetables
to the hot pan and roast them until they start to brown. Add the tomato paste to the vegetables RECIPE NOTES:
the entire palate, side to side, top to bottom, virtually staining the entire interior of the mouth, leaving a
satisfying lingering finish. and allow the tomato paste to cook in to the vegetables. Add the two bottles of red wine to the
____________________________
pan along withe the thyme, peppercorns, bay leaf and allow it to reduce in volume by 1/3.
Place the ribs back into the roasting pan. Cover the pan with aluminum foil and pl ace ____________________________
i n a 32 5° ove n. Cook for 3-4 hou rs u nt i l t he bone s fa l l away f rom t he me at.
____________________________
Place the peeled potatoes in salted cold water and bring then to a boil. Reduce the heat to
WE WANT YOU!
a simmer and cook until the knife goes in and out of the potatoes easily. Strain the potatoes ____________________________
Are you signed up on our Email List? If you would like to hear about our special limited time offerings and put them through a potato ricer. Heat the milk and add to the riced potatoes along with
of “Taster Tryouts” sign up on our website today under mailing list. Tasters Tryouts are two bottle the diced cold butter. Mix the three ingredients together with salt and pepper. Set aside ____________________________
offerings available for a special price for a limited time or until sold out! (Taster Tryouts announcements are and keep warm.
only sent via email.) Using a vegetable peeler, shave the vegetables into ribbons. Pick the leaves of ____________________________
parsley. Place all in the bowl, cover with a towel and place in the refrigerator.
Have you visited our updated website: www.hopeandgracewines.com? We now have a new secure ____________________________
web store where you can create your own account! On our website, find out what restaurants are serving Pull the short ribs out of the oven and allow to cool. Carefully remove the ribs out of the liquid
hope & grace wines, discover where winemaker Charles is traveling, view our new release wines and and cut into desired portions. Strain the braising liquid through a fine mesh strainer. Place in a ____________________________
check out our “Corkboard” for the latest news … or play a few of our new wine games! sauce pot and reduce by 1/3 on the stove over medium heat.
____________________________
Place the pomme puree in the middle of the plate. Place the short rib over the puree. Toss the fresh
Join us on facebook/hopeandgracewines and share your hope & grace wine adventures!
crunchy vegetables in lemon juice and olive oil, season with salt and pepper. Place the vegetables ____________________________
over and around the short rib. With a hand grater, grate some fresh horseradish over the whole
plate and spoon the reduced sauce around. Serves 4.

6 5 4 0 Wa s h i n g t o n S t r e e t , Yo u n t v i l l e , C A 9 4 5 9 9 • tel 707 944 2500 • fa x 707 944 2553 • w w w. h o p e a n d g r a c e w i n e s . c o m

 “ARTISAN WINEMAKING, KEEPING TRADITION ALIVE.”
2008 hope & grace Sauvignon Blanc 2006 hope & grace Cabernet Sauvignon
SPRING RELEASE

NEW RELEASE & RECIPE

Oak Knoll District, Napa Valley Lewelling Ranch Vineyard, St. Helena, Napa Valley
Varietal: 100% Sauvignon Blanc Barrel Aging: 8 Months on French Oak Varietal: 100% Cabernet Sauvignon Barrel Aging: 24 Months on Chateau Feré French Oak
Production: 03 Barrels Winemaking Technique: Barrel Fermented – Short Term Production: 32 Barrels

Sauvignon Blanc is a green grape variety, originating from the Bordeaux region of France. This grape
acquired its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as
an indigenous grape in western France. Today it is now planted in many parts of the world’s wine regions
and it’s truly appreciated in Napa Valley. It produces a crisp, dry, and refreshing varietal wine that is
perfect to kick off spring and summer! Although this is not the first time Charles has produced Sauvignon
Blanc in his winemaking career, this is the first release of Sauvignon Blanc for hope & grace wines…We
just wonder why it took him so long!
Winemaker’s Notes: Aromas of fresh pear, melon and apples with a hint of caramel, followed by a soft
toasty spice. Juicy fresh flavors tantalize the palate with a soft acidity on the finish. Perfect for Spring and
Summer fare … Pasta Primavera, chicken, scallops, Petrale sole or simply solo.
The 2006 vintage of hope & grace Cabernet Sauvignon represents a refinement in style.
The ripeness and complexity of a fine Napa Valley Cabernet Sauvignon is expressed in this
deeply colored and elegant wine. This vintage is composed entirely of Cabernet Sauvignon
from the renowned Lewelling Family Vineyards, which is fortuitously situated at the base
of Spring Mountain. This wine exemplifies the exceptional fruit, structure and balance that
we have come to anticipate from the St. Helena appellation. 
Winemaker’s Notes: Rich, ripe black cherry wrapped in tobacco leaf and dried flowers
with a hint of lavender. Full bodied cherry flavors saturate the palate, while lively sparks of
pomegranate keep the bold and complex flavors surprisingly refreshing. This is an elegant,
full-bodied Cabernet that will benefit with long term cellaring.

2004 hope & grace Cabernet Sauvignon Red Wine Braised Short Ribs with Creamy Pomme Puree & Shaved Spring Vegetables
Lewelling Ranch Vineyard, St. Helena, Napa Valley This savory and delicious recipe was created by Executive Chef, Dmitry Elperin of
Varietal: 100% Cabernet Sauvignon Barrel Aging: 24 Months on Chateau Feré French Oak the famous “Village Pub” Restaurant in Woodside, California.
Production: 22 Barrels
Short Ribs Pomme Puree Vegetables
We are reaching back into the cellar to give you another glimpse at a fabulous vintage. Call it a progress 2 lb. Beef short ribs 3 Lbs. Yukon Gold potatoes 4 each Red radishes
SOMETHING FROM THE CELLAR

2 Bottles Red wine 1/2 Lb. Cold diced butter 8 each Spears of asparagus
report on the development of a fantastic wine. As you remember,  the growing season of 2004 started
3 each Onion large dice 1/2 Cup Hot milk 2 each Ribs of celery
early and finished quick and hot. This wine had big grapy fruit in abundance that gobbled up the oak, and 1 each Carrot chopped Salt and Pepper to taste 1 each Fresh horseradish
defied the normal development time in the barrel. 1 each Celery chopped 1 bunch Flat leaf Italian parsley
1 each Head of garlic 1 each Lemon - juiced
What several years of bottle age can do… this wine has continued to richen and develop. The spice and 1 Tbs Tomato paste 3 Tbs Extra virgin olive oil
black fruit have become more pronounced and complex. This is exactly why you age wine… Nothing of 1 each Bay leaf
this wine’s longevity has decreased; it has just become silkier, and exceptionally pleasurable to sip.  Due 1 Tbl Black peppercorns
to the limited quantity, this will be the last time this wine will be available, so don’t miss this occasion to 2 Sprigs Fresh thyme
acquire a few bottles! Directions
Winemaker’s Notes: Deep black fruit aromas ooze from the glass like tar from a barrel. Earthy, toffee, Season the short ribs with salt and pepper. Sear the short ribs in a hot roasting pan with canola
sage and sweet Marjoram swirl around the imposing core of black fruit. Mouth filling texture covers oil until they are brown all over. Remove the short ribs from the pan. Add the chopped vegetables
to the hot pan and roast them until they start to brown. Add the tomato paste to the vegetables RECIPE NOTES:
the entire palate, side to side, top to bottom, virtually staining the entire interior of the mouth, leaving a
satisfying lingering finish. and allow the tomato paste to cook in to the vegetables. Add the two bottles of red wine to the
____________________________
pan along withe the thyme, peppercorns, bay leaf and allow it to reduce in volume by 1/3.
Place the ribs back into the roasting pan. Cover the pan with aluminum foil and pl ace ____________________________
i n a 32 5° ove n. Cook for 3-4 hou rs u nt i l t he bone s fa l l away f rom t he me at.
____________________________
Place the peeled potatoes in salted cold water and bring then to a boil. Reduce the heat to
WE WANT YOU!
a simmer and cook until the knife goes in and out of the potatoes easily. Strain the potatoes ____________________________
Are you signed up on our Email List? If you would like to hear about our special limited time offerings and put them through a potato ricer. Heat the milk and add to the riced potatoes along with
of “Taster Tryouts” sign up on our website today under mailing list. Tasters Tryouts are two bottle the diced cold butter. Mix the three ingredients together with salt and pepper. Set aside ____________________________
offerings available for a special price for a limited time or until sold out! (Taster Tryouts announcements are and keep warm.
only sent via email.) Using a vegetable peeler, shave the vegetables into ribbons. Pick the leaves of ____________________________
parsley. Place all in the bowl, cover with a towel and place in the refrigerator.
Have you visited our updated website: www.hopeandgracewines.com? We now have a new secure ____________________________
web store where you can create your own account! On our website, find out what restaurants are serving Pull the short ribs out of the oven and allow to cool. Carefully remove the ribs out of the liquid
hope & grace wines, discover where winemaker Charles is traveling, view our new release wines and and cut into desired portions. Strain the braising liquid through a fine mesh strainer. Place in a ____________________________
check out our “Corkboard” for the latest news … or play a few of our new wine games! sauce pot and reduce by 1/3 on the stove over medium heat.
____________________________
Place the pomme puree in the middle of the plate. Place the short rib over the puree. Toss the fresh
Join us on facebook/hopeandgracewines and share your hope & grace wine adventures!
crunchy vegetables in lemon juice and olive oil, season with salt and pepper. Place the vegetables ____________________________
over and around the short rib. With a hand grater, grate some fresh horseradish over the whole
plate and spoon the reduced sauce around. Serves 4.

6 5 4 0 Wa s h i n g t o n S t r e e t , Yo u n t v i l l e , C A 9 4 5 9 9 • tel 707 944 2500 • fa x 707 944 2553 • w w w. h o p e a n d g r a c e w i n e s . c o m


ARTIST INFO
Welcome our New Artist, Photographer, Will McCoy
Like most artists, many elements influence Will’s work as a photographer. His passion
for travel, history and preservation of ancient civilization all provide inspiration for his
photography.
Growing up in the Berkshires of Massachusetts under the tutelage of his father, Dan
McCoy, an accomplished photographer, imparted Will with the desire to advance in
the art of photography. The historic images taken by his father as well as those of other
accomplished photographers inspired him to think outside the box and explore some of
the most obscure locations all over the world. These journeys have cultivated his vision
and originality, allowing Will to share these experiences in printed form.
Southeast Asia’s untouched remnants of ancient civilization allow his images to
provide a looking glass into a past world. Ageless imagery intertwines spirituality
with religious idols, ancient temples and holy figures permeate his photography,
exhibiting an image forever captured in time.
For the last decade, he has worked for Industrial Light & Magic/Lucas Film, a company
owned by George Lucas in San Francisco. He is near completion of his 50th feature film
working as a visual effects artist and on-set photographer in San Francisco, California.
Stop by the hope & grace tasting salon now through mid-June for a taste of our new
releases and enjoy the magical photography of Will McCoy.
HAVE YOU JOINED YET?
SWIRL
Become a member of SWIRL, the exclusive wine club of hope & grace wines.
SWIRL members will receive four shipments per year of three to four bottles, each
highlighting both current releases and highly allocated, library releases.
The Benefits
• Access to our most allocated, limited production wines
• Priority access to library wines
• Complimentary tasting for you and a guest, when visiting the hope & grace tasting salon
• Complimentary shipping on all re-orders of 6 or more bottles
• Special Discounts towards Napa Valley accommodations at the Yountville Inn, and Villagio
• Access to special hope & grace events, and winemaker dinners across the country
The Details
• Shipping Schedule: October, December, February & May
• Three to four bottles per shipment
• The average wine shipment cost is approximately $175.00 + tax if applicable
• Complimentary ground shipping or a 15% on re-orders of 6 or more btls for winery pick-ups
• Members will be notified two weeks prior to shipment via email of selection and ship date
• Wine club shipments will arrive via Fed-Ex or UPS 2-3 day air for most states
To become a member of Swirl, fill out the wine order form and check “Swirl” Wine Club Member
to activate your membership benefits, and as a thank you, Take 10% off today’s order, plus enjoy
complimentary shipping on 6 or more bottles.
Photo By: Travis Yarris
6540 Washington Street, Yountville, CA 94599 • www.hopeandgracewines.com
156065 hope & grace-Ken
Spring/Summer 2010 Issue 2 TASTING SALON
S pring here in Napa Valley is living up to its
unpredictability. Sunday was one of the most
glorious days of the year, followed by a cloudy Monday
Monday – Saturday - Hours:
10:30 am – 5:30 pm
that eventually led to a rainy Tuesday and Wednesday. Sunday - Hours:
11:30 am – 4:30 pm
It’s the game we play with nature, every year. We
as vintners are especially tied to the land. Though I
Private tasting available
don’t own the land where my grapes are grown, their by appointment
progress is key. So far, the vines have sprouted and
stalled. A cool Spring has kept their progress to a
minimum, but I’m not worried, I’ve seen it all before, a
little sun and we’ll be right back on schedule.
After 28 years in the wine business, I’ve learned there
are no absolutes and everything is on a sliding scale.
Being blessed with a bountiful climate in the Napa Winemaker,
Valley, we hardly have the worries of say, a grower in the
Charles Hendricks
Finger Lakes, or south New Zealand. This decade of the
new millennium has brought great vintage after great
vintage. But nature still gives and takes away. One becomes a dutiful observer, managing
mildew pressure or water needs, and insects become a matter of timing and application.
The more you know, the less intrusive you need to be. A guiding hand, if you will… this is
how I approach winemaking.
For example 2004 had a very sunny spring with a very hot finish. This led to a huge crop
in 2005, which threw the vines out of balance by almost over-cropping themselves. The
temperate end to harvest didn’t help to maximize ripeness, but as a winemaker you
look for what’s there or not there and correct for it. When things are done right you get
a beautiful wine. The abundance of 2005 led to a smaller crop in 2006, and the season
cooperated to finish in a wonderfully warm Indian Summer. The finer the vintage,
the less intrusion the wine needs, which brings me to introducing our 2006 Cabernet
Sauvignon from the Lewelling Family Vineyards, St. Helena.
This 2006 Cabernet continues the fine lineage of the Lewelling Vineyard in St. Helena.
This is a vineyard that has been farmed by the same family since 1860. The land has
proven itself over and over, and the family that farms these vineyards knows them well.
When we received the grapes, they were dark and flavorful and in the fermentor they
produced deep purple colors and a rich fat palette. In the barrel, the youthful flavors
complexed into sophisticated aromas. In the bottle the tannins have softened, the
aromas have taken on an opulent bouquet, and the wine has become comfortable with
itself.
These are the things that lead to the enjoyment of a wine; a complete experience. So
it is with great excitement, that I introduce our 2006 Cabernet Sauvignon, Lewelling 6540 Washington St.
Vineyards, St. Helena to you!
Yountville, CA 94599
Cheers!
707-944-2500 Tel.
707-944-2553 Fax
Charles Hendricks, Winemaker
www.hopeandgracewines.com