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Tulocay Wine Club
 

Dear friends of Tulocay Winery,

Yes, believe it or not, Tulocay Winery is indulging in its very own Wine Club. Since our first vintage, 1975, Tulocay has been in the derrière-garde of the wine industry, and our not having a wine club shows it.

Once our Board of Directors has approved your membership, you'll receive four to six shipments of wine per year. The cost will be between $60 and $80, including shipping and sales tax (California only), and will be billed to your credit card. (If you don’t have a credit card, you’re probably living in your car. Please tell us the nearest intersection when you call from your cell phone so we can find you.)

Other benefits include the chance to help bottle at Tulocay without pay, unlimited use of the Club House (when we find the ladder) and the smug feeling of belonging to the world’s most exclusive club. (Anybody with a dinghy can get into the New York Yacht Club. This is special.) Once you join the Wine Club, you’ll receive a twenty percent (20%!) discount on all Tulocay purchases.

For more information, phone or fax us at (707) 255-4064, or email us at Bill@tulocay.com. (Please do NOT send your credit card number by email. We have learned that Stanford University has been monitoring our website.)

We will waive the entry fee for the first ten thousand callers.

Sincerely,

Bill Cadman

Tulocay Club House

Bill (wearing the Tulocay traditional Hawaiian shirt) and the Wine Club House

Bill's Grilled Wild Turkey Breast

From the kitchen of Julie Fadda Eastman

Bill Cadman has been making wine at Tulocay since 1975, and since the beginning he's been recognized for his Pinot Noir. A small production winery, Tulocay makes about 2,000 cases per year. His Nord Family Vineyard Pinot Noir is made from Will Nord's vineyard on the Napa side of Cam eros. Reminiscent of French Burgundy, it hits the palate with cherries and toast and then rounds out with berries, a hint of chocolate and spice. Paired here with Bill's recipe for wild turkey breast, it's an ideal accompaniment for a harvest feast. And according to Bill, the rub works well for chicken thighs, too. So there you go — it's a two-for-one pairing.

Serves 6

  • 1 wild turkey
  • juice of 1 lemon
  • 1/4 cup olive oil Salt
  • 2 tablespoons black pepper
  • dash of red wine vinegar
  • 1 cup lemon pepper
  • 1 cup chili powder
  • 1/2 cup red pepper flakes

Euthanize one wild turkey (preferably not in front of its family). Slice breasts into 3/ 4-inch steaks and marinate for 2 to 4 hours in Tulocay Pinot Noir (enough to cover the breasts), lemon juice, a touch of salt, black pepper, olive oil and red wine vinegar.

Remove the turkey from the marinade and pat dry. Mix together lemon pepper, chili powder and red pepper flakes, then lightly apply to the turkey. Grill for 15-20 minutes and serve.
 



Tulocay Winery
1426 Coombsville Road • Napa, CA 94558

Phone: (707) 255-4064
Email: bill@tulocay.com or skippy@tulocay.com

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Cabernet Sauvignon, Chardonnay, Zinfandel, Merlot, Syrah and Pinot Noir wines
from our Napa Valley winery, made the old fashioned way

 Tulocay Wines
Napa, California