fall /winter
The Patience of the Vineyard By David Masello Former Town & Country Senior Editor and friend of JUSTIN
There is much waiting here. A starling, caught in the mesh that wraps the vines, replicates flight until it finds the way out to sky. Grapes, their weightiness immune to wind, absorb seasons of sunlight—and starlight— in a ritual gestation of sweetness. Morning, hawks cast crosses of shadows upon the scorched hills, seeking prey that sleeps until evening—and knows the meaning of those swift clouds. Sunny, the dog, supplicates for a petting. Silos of fermenting fruit tick and ping throughout the night, their dialogue. Within bluish, hewn caverns, stacked barrels expel yeasty breaths in measured exhalations. The library’s bottles cataract with dust. Buyers in the tasting room grip the necks of jewel-dark Cabernets and Syrahs, brilliantly lit Muscats and Chardonnays, envisioning already the meals, the guests— and, yet, are content to observe an aging. To all, though, comes satisfaction— with the waiting’s end and its later resumption.
“to belong in the company of the finest wines in the world.”
www.justinwine.com
4 Justin Times
info@JUSTINwine.com
The Good. The Bad. The Life of a JUSTIN Winemaker By Kevin Sass
To ask about wholesale or retail availability in your state, call us at (805) 238-6932 x3232.
The Complex Simplicities of Our Barrel Program By Fred Holloway
For JUST-Inn and lunch or dinner reservations, call (805) 238-6932 x3224.
Calendar of Events
To join the JUSTIN Wine Society, call to receive an application by fax or mail at (805) 591-3200 or join online at www.JUSTINwine.com — click: Our Wine Club.
Contributors/ Featured Employees
To order wine, call (805) 591-3200 or order online at www.JUSTINwine.com — click: Buy Wine.
Proprietor’s News By Justin & Deborah Baldwin
JUSTIN Vineyards & Winery is continually striving to bring the highest quality wines to the market. We maintain our objective to be on the cutting edge in winemaking practices and allow our terroir to express the soils and growing conditions of our vineyards. We are a family owned and operated business, and will always remain so. No one area of our company is more important than another in achieving our common goal. We are consistently passionate about our wines.
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Contact Information
JUST Aging
JUST Photos
Churchill Baldwin, A pet adoption story By Deborah Baldwin JUST Giving Back By Morgane Baldwin New Faces and Fresh Ideas By Laura Zolnoski Pairing Wine with Social Media By April Sutton JUSTIFICATION; A Hidden Gem Amongst the Ordinary By Steve Lister All Around Cab By Joseph Spellman, M.S. Why Paso? By Jason Shorrock 2010 JUSTIN Harvest Interns
Paso Robles: The Coolest Place on the Central Coast By Paul Kaselionis
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fall / winter 2010 5
By Justin & Deborah Baldwin, Proprietors
My parents taught me to never be too proud to ask for help. Although I should have followed that advice more stringently in school it has become a cornerstone for JUSTIN. The last several months have provided a couple of opportunities to test that adage. You can take it from me it works! I am often asked what the most important thing at a winery is. The answer is easy – great wines! However, that answer is always followed up by a list of the next most important items on the list. They are in order of importance – marketing, marketing and marketing! No kidding, in today’s wine world the strong survive by not only producing a world class wine but that must be accompanied by a well run sales and marketing effort. To make that work requires world class leadership and that is where not being too proud to admit the proprietors can use some help in that department comes in handy. So several months ago we hired a Director of Sales & Marketing for JUSTIN. We did not engage just anyone. Enter Jason Shorrock as the owner of that title. Jason came to us after a distinguished career at one of the world’s most revered luxury brand marketers. He left Moet Hennessey Louis Vuitton following years of service in various parts of the US. There he represented some of the marquee wine brands in world (Dom Perignon, Casa Lapostel, Krug, Veuve Cliquot, Cloudy Bay, Chateau d’Yquem). He and his family have settled in Paso Robles where he now serves a different luxury, that of only representing one winery! He brings a world of sophistication that mimics our customer base and reinforces our quest to have JUSTIN be in the company of the finest wines in the world. Reporting to Jason are our wholesale, retail and marketing departments. His 6 6Justin Justin Times Times
hands are full but we know he will competently fill his role and that we and you will benefit from his leadership. We have not lost sight of Rule #1 – great wine. To help assure that objective we enlist help from outside our wine team from time to time to keep us on track. Wine consultants come in all shapes and sizes with a range of talents as long as my arm. They bring objectivity, force us to be on our toes and keep in check our house palate developed after years of working primarily with JUSTIN wine! To achieve these goals we turn to wine friends who produce comparable wines and styles that are not afraid to apply those skills in a new appellation or to speak their mind. For several years we enjoyed the incredible talents of Philippe Melka who has been associated with some of the great new world cult wines (Hundred Acre, Dominus, Bryant Family, Quintessa, Dalle Valle, Vineyard 29). More recently we turned to our old friend and friendly competitor Craig Williams, former Joseph Phelps winemaker. Insignia was and remains one of the world’s great wines and he was a natural for helping us with ISOSCELES. We asked for his help. He proudly agreed to assist our team in maintaining the iconic reputation of our flagship wine. Watch for his input in future vintages. Examples of yielding to our pride occur often. The two above are just a few to illustrate our continued commitment to provide you with the highest quality wine and service in our industry. We will do whatever is necessary to fulfill that commitment including swallowing our pride when necessary. You are worth the effort. Thank you,
Justin & Deborah Baldwin fall / winter 2010 7
Jason Shorrock Vice President, Director of Sales & Marketing Jason joined our team this summer and has taken on the responsibility for all Sales and Marketing activities for JUSTIN Vineyards & Winery. Jason’s most recent experience was with the LVMH group, (Moet Hennessy Louis Vuitton) the world’s largest luxury consumer goods company. While with LVMH, Jason worked for Moet Hennessey USA Company as a Major Market Director in California, Hawaii, Colorado and Texas, and was responsible for brands ranging from Dom Perignon to Casa Lapostolle Wines. Prior to LVMH Jason was Regional Manager for Foster Wine Estates, Texas and was the owner of his own wine brokerage company. He started his wine career at E&J Gallo as a Sales Representative rising to District Sales Manager at Glazer’s Wholesale Company in Texas. Jason is married with four children and he and his family have recently relocated from Orange County to Paso Robles, just in time to begin the new school year. Jason loves the outdoors and camping with his family and they are looking forward to exploring the beautiful countryside of the Central Coast.
Laura Zolnoski
Inn Manager/Event Coordinator Laura brings her social media expertise and passion for the wine business to the JUSTIN team, which she joined in summer 2010. She grew up in the neighboring town of Templeton, but considers herself to be “bicoastal,” as she spent her childhood in New England and attended college in New Jersey. Laura received her B.A. in Sociology (with minors in Latin American Studies and Anthropology) from Drew University, located in Madison, NJ. After graduating, Laura moved home to the Central Coast, where she quickly became immersed in the local wine culture. Preceding her time at JUSTIN, Laura served as a tasting room hostess and later rose to the position of Hospitality Director at a boutique winery in downtown Paso Robles. In her spare time, Laura enjoys wine tasting, cooking, travel, and spending time with her family, including her Shetland Sheepdog, Dolan.
Justin & Deborah Baldwin / Proprietors Fred Holloway / VP, Director of Production & Winemaking Cheryl Wieczorek / VP, Director of Finance & HR Jason Shorrock / VP, Director of Sales & Marketing Kevin Sass / Winemaker Paul Kaselionis / Grower Relations Manager Patty Glennon / Human Resources Manager Renee West / Accounting Manager John Railsback / Warehouse Manager *April Sutton / Marketing Manager
Steve Lister / Wholesale Sales Manager Jennifer Zemanek / CA Regional Sales Manager Joseph Spellman, M.S. / Mid-west Regional Sales Manager Tracy Dauterman / Retail Sales Manager Seth Engel / Tasting Room Manager Bruce Cooper / Tasting Room Supervisor William Torres / Executive Chef – Deborah’s Room Timothy Argie / Dining Room Manager Laura Zolnoski / JUST Inn Manager, Events Coordinator *Newsletter Editor
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June
Cabernet Sauvignon / Syrah Release
Look for us On the Road!
July
January
Guest Chef Dinner @ JUSTIN - Jul 8
Central Coast Wine Classic - Jul 7-10
ISOSCELES Release: Wine Society Members Only
Far Out Wineries Passport to Paso Weekend - Jan 15-17
August
February
ISOSCELES Club Shipment
Guest Chef Dinner @ JUSTIN - Aug 5
14th Annual Wine Society Gala - Aug 6
Reserve Wine Release
Valentine’s Day Dinner in Deborah’s Room - Feb 14 Wine
September
& Cheese Club Shipment March
Mammoth Mountain Ski Trip - Date TBA
Guest Chef Dinner @ JUSTIN - March 18
Zinfandel Festival - March 18 - 20
Far Out Wineries Zin Summit @ JUSTIN March 19
April
2008 ISOSCELES General Public Release
2010 Chardonnay Release
Wine
JUSTIN Reserves Club Shipment
JUST-In Case Cab Shipment
October
Guest Chef Dinner @ JUSTIN - Oct. 21
Paso Robles Harvest Wine Weekend Oct. 21-23
Wine
& Cheese Club Shipment
Wine
Society Fall Shipment
Society Spring Shipment
Hospice du Rhone Festival - April 28 - 30
Cancer Support Center Bike-a-thon - TBD
November
2008 ISOSCELES Reserve Shipment
May
Guest Chef Dinner @ JUSTIN - May 20
Paso Robles Wine Festival - May 20 - 22
*All Guest Chef Dinners are held in the barrel Chai at JUSTIN Vineyards & Winery, in Paso Robles, CA
December
Far Out Wineries Holiday Open House
New Years Event @ JUSTIN - Dec. 31 fall / winter 2010 9
The goal of our barrel program is simply to mature and develop the flavors in our wines. The complexities of barrel aging, makes any discussion of the program as difficult as tackling a novel like War and Peace. But I will keep this as simple as one, two, three. One - The Wood Just as in winemaking, it takes time to make a great wine barrel. After the wood is cut into staves, it will be placed outside and air dried from three to four years. The staves will be seasoned by each of the four seasons. The snow, rain, and the heat all will mature the wood staves; each season adding to the flavor of the wood itself. Cooper’s oversee the process the staves go through before they are made into barrels. From completely submerging the staves in a water bath, to the precise amount of rain exposure, coopers can make a difference in the barrel’s flavors. Once the wood matures, the cooper will shape the staves and make the barrel to the winemaker’s specifications. Two – The Barrel The shape of the barrel also plays a role in flavor development, mainly due to stave thickness and how much the staves will be bent. Toasting is a byproduct of the sapping of the barrel and is the most influential flavor development. The toast levels are light, medium, medium plus, heavy, light char and heavy char. Each toast can be varied by the type of fire used and the amount of water used to produce steam. A medium toast can become a medium long by using a cooler fire and a longer time
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of our barrel program By Fred Holloway, VP, Director of Production & Winemaking
to toast the barrel. The long toast is used to have the toast penetrate deeper into the stave creating rounder, fuller flavors. Now barrel flavors are as varied as the coopers that make them. Through the years, each cooper has worked with winemakers to create their own flavor profile. Our cooper’s work directly with us to make custom barrels for each of our vineyard’s needs. Three - The Wine All wines will react differently to barrel aging. Some wines are fermented in the barrel to accelerate the aging process. Others will just be aged for a longer time to fully mature the wine. How you use your barrel of choice is just as important as the barrel selection. Four – “OK I lied, the barrel program is not that simple!” Our barrel programs are as varied as the wines we make, from ISOSCELES Reserve that ages 24 months in 100% new French barrels, to our OBTUSE that is only in the barrel 8 months. We use our barrel aging program in a simple way to make the most of our flavorful wines as possible. The complexity of the program makes sure that we make far from simple wines.
Fred Holloway fall / winter 2010 11
“But most import our wines for p antly, we are proud to pour on their faces a eople and see the smiles rewarding as it g s they enjoy them. It is as ets!�
Download a QR Code reader app to your smart phone, scan the code, click the link, and find out more about 12 JustinSAVANT. Times
the life of a justin winemake r
aker
By Kevin Sass, Winem
The GOOD (GRE AT) Very few professions allo w an individual to see the ultimate benefit of their The Winemaking busin hard work. ess is a unique exception to this rule. Winemaker fortune of watching pla s have the nts mature and produce fruit from the earth. We and nurture it into wine tak e that fruit that will sit in barrel to age and finesse. We eva during aging to discern lua te tha t wine the right time to put it in bottle. After bottling, taste the wine to determ we religiously ine the right time to rele ase it to the consumer. things even more intere And to make sting, we consistently tas te the wine for years and how it cellars and evolve years to see s during its lifetime. But most importantly, we are our wines for people and pro ud to pour see the smiles on their faces as they enjoy the rewarding as it gets! Kin m. It is as d of like the pride one get s in watching your child high school or college. Th gra du ate from e difference being we hav e 9 or 10 children EVERY (Don’t ask me which win YEAR e is my favorite)! And of course we are proud of (both the wines and ou all of them r children). That being said, there is one wine tha place in my heart, SAVA t has a special NT. The first vintage of SAVANT was in 2004, been a “special project” and it has of mine ever since. Sin ce all the other wines have a history (ISOSCELES GREAT Reserve, ISOSCELES, JUSTIFICATION, etc all “born” before I starte ., and the y were d at JUSTIN), I have pu t extra effort into SAVA sure it lives up to the exp NT to make ectations of a JUSTIN blend. The wine has cha direction from 2004 and nge d in its 2005, starting with a hea vy, spice driven fruit, and 50% Cabernet Sauvign str uct ure of on, 50% Syrah, comple mented by American fermentation. In 2006 Oa k bar rel and 2007 we changed to French oak barrel fer higher percentages of Syr mentation and ah, producing darker fru it and a richer mid-pala we slightly evolved again, te. In 2008 increasing the new oak per centage, lowering the am Cabernet Sauvignon and ount of bottling earlier. Why are we slightly changing eve is not heavy in tannin str ry yea r? Syrah ucture, so as the percentag e in the blend increases it more new oak (barrel we are giving fermentation and high per cent of new French oak) incorporate the oak charac to ens ure we ters as fast as possible. We add just the right level of to give a bit of structure, Ca ber net and we bottle early (16 mo nths) to capture the vita mouth feel that Syrah pro lity and fles hy duces (The premise of aging is to soften tannin need to age something for s, there is no 24 months if there are no tannins to soften). The is just one of many wines SAVANT we make, but it is a great exa mple of how every day, eve and every decade we see ry year, our wines change, evolve and mature (like our chi the success it has garner ldr en) . And ed from consumers, and the smiles I have seen on makes me as proud as the peo ples faces day my children were bor n (well, almost as proud the GREAT of being a )! And that’s Winemaker. fall / winter 2010 13
THE BAD 5:15am- ALARM GOES OFF 5:32am- Drive to the Vineyards 6:11am- Taste thro ugh the vineyards blocks to determin 7:19am- Stop by e picking schedules the Warehouse to m on itor the Waste W 7:45am- Run br ater System ix levels and tem peratures on ferm Chardonnay enting Sauvignon Blanc and 8:20am- Unload 60 brand new oak ba rrels (at 120 lbs ea on racks and stack ch) from a truck, them away with th put them e forklift 9:14am- Get in m y car and drive to the winery on Ch 9:40am- Start mor imney Rock Road ning pump-overs and punch downs 9:56am- Start drain ing a ten-ton tank for pressing 10:10am- Check all fermenting tank s fo r proper temperatu 10:36am- Set up re levels crushing/de-stem m in g system for sanita 10:51am- Set up tion. scale and start we ighing fruit for pr 11:14am- Start cr ocessing. ushing 55 tons of Cabernet Sauvign 11:05am- Send an on into Tanks 1, 7 intern into the ten and 9 -ton tank to dig it 11:35am- Load pr out. esses with saturated , fermenting grapes Noon- Send the cr the intern dug ou ew to lunch, and t watch presses wh 12:30pm- Contin ile I ea t lunch ue crushing Cabe rnet Sauvignon 12:48pm- Start Ro to-Vac Filter for Pr ess Wine 1:01pm- Unload gr ape truck containin g 17 tons of Merlot 1:16pm- Start yeas for tomorrows proc t inoculations on essing tanks from previou 1:30pm- Start lab s da y’s crush analysis on vineyar d samples brough 1:37pm- Start aft t in by vineyard as ernoon pump over sistant s and punch downs 2:11pm- Locate pr essure test and wa sh barrels for barre 2:25pm- Barrel do ling down Syrah ta wn Tank 23 (Syrah nk 23 ) into new and us 3:05pm- Finish cr ed French Oak ushing Cabernet Sauvignon 3:06pm- Begin cle aning crushing eq uipment 3:39pm- Finish ba rreling down Syra h Tank 23, label an begin malo-lactic d stack in the warm fermentation room to 4:07pm- Finish pr essing grapes 4:08pm- Start cle aning the presses
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4:41pm- Finish Ro to-Vac Filter for pr ess wines 4:42pm- Begin cle aning Roto-Vac Fi lter 4:48pm- Finish aft ernoon pump-over s and punch down 5:15pm- Finish in s oculations on prev iou s days crush tank 5:19pm- CLEAN s , CLEAN, CLEA N, CLEAN 5:47pm- Set up eq uipment for next day’s processing 6:02pm- Evaluate vineyard sample an alysis to determine morning’s vineyard next visits 6:24pm- Write ne xt day’s work sched ule for processing, barreling down, etc pressing, . 6:49pm- Check all tanks to ensure no leaks, proper tem setting, lids are clo perature sed, tank cards pr es en t 7:11pm- Drive the tractor and trailer to the top of the hi winery (trailer cont ll to keep fruit flie ains all the pomac s away from e, stems, and any gr 7:19pm- STOP, ta apes that touched ke a breath, check the floor) out the moon in th 7:20pm- Drive ho e sky me 7:55pm- Kiss my wife; play with m y two little boys (if 8:30pm- Eat dinn they are awake) er 8:42pm- Drink a large, cold Firesto ne Double Barrel 9:12pm- Lay Dow Ale, and watch Sp n………….. ortscenter 5:15am- ALARM
GOES OFF……
…..
(Note: Although I have this in THE BAD, it could jus GOOD. Harvest t as easily be in THE is what Winemak ers liv e for. It’s when th when details turn e wines are made, good into great, an it’s d it’s the beginning turning grapes into of a 2-year proces ISOSCELES. THE s of BAD is the tired loo it takes on your fam k on your face, the ily, and the pain in to ll your bones, joints to day basis. But and muscles on a trust me; tasting da y 2 years of hard wo wine makes it all wo rk from a finished rth it!) bottle of Kevin Sass
fall / winter 2010 15
ry e n i w e h t m o fr ed enough s n i a r e v i s n e t " The erxly spring have proveidportion and eato dry farm a larg water estate". of the 16 Justin Times
t s a o c l a r t n e c e h t n o e c a l p t s e l o o c e th
anager M s n o i t la e wer R er o r G , , s i n o li e s By Paul KaEstate Vineyard Manag & tral s on the Cen lest season o co a e th ar f o some ntury m k ssed the ce 0 have been o 1 0 cr 2 ly f n st o o ve har s has summer Paso Roble has delayed ing and perature in re pattern u m at te iddle er e p T h e spr th e , m cool te tember st in th m w into Sep egan har ve e unusually b e Th of w . , n n o as so au Coast. No ast sea er. Bec se r this se e places. L f S eptemb times so fa o m f k o so l ee s in fu w m d s le d k an h e wee e secon rot prob two to thre king in th ildew and ic as m p g ch d n u te ci m n ar ie by as exper ason, we st Robles are and this se ts of Paso ar p e vided canopies. of August m so th g have pro ug hou t e peratures, ro m th te t r en le early sprin o m d ve e o an m r r te these co t ai o e win did n hav t and ins from th les growers of poor ligh b ra o lt R ve su si o re n as ry a te P ve as n Many The ex has also bee the estate. good news! est pressure portion of p e e There is been rg la Th as a h s. d it estate, e vineyar to dry farm m IN er so T at S in w JU st gh e u per n th enou d even Aug hoppers. O rst leaf hop until July an ent. Our fi st ites and leaf xi m f -e o n to irrigate o s n ak most utbre has been al nly small o . t pressure low with o es p as aintained n the leaves n o ts we have m amoun o r, wing seas al ie ro im g en t in rm ie m u A q a pe ican with only ltant Philip orth Amer st occurred amic Consu ding the N yn an st -D g er hatching ju io d B n w r u u ro y o oler g in ason. B stance from resee a co fo ards this se ey to n , vi le With assi r en ab u ft o h in e were y and o ve approac alendar, w suckers earl C d g ve n o ti n m an aggressi la ed re e isel and P practices. W one, and ch ic Sowing ur vineyard the fruit z o Biodynam ve in o e oval ab iv m l ct re el oots w cluster were pro-a soil. Early g lateral sh d in season and v an o lor m ts co o re l y the ro eautifu e canopy b warmth to ded with b g n n o ri sp opened th b re to e es ies hav merous tim hile canop the soil nu ing fruit w n ai m pite the re e ure th 2006. Des d an 9 9 9 helped mat st. to 1 ers. into har ve een similar y, full clust istic going as so far b m h and health ti n p o o . as y er se el trem summ If 0 growing e remain ex r an Indian w fo s, y The 201 n ra io “p it s, d n Sas normal co aker Kevin cooler than gues, winem ea ll co y m ne of !� sic vintage To quote o ld be a clas u co it s, en that happ
ionis Paul Kasel
fall / winter 2010 17
Alberto Nordera - Verona, Italy
Alberto Nordera comes to us from Verona, Italy where he is currently studying Viticulture and Enology at the University of Udine. Alberto has worked three previous harvests at Cantina de Soave Winery in Italy. Alberto spends most of his time on his families’ vineyard in Verona, and he hopes to one day be able to make his own wine from the estate. He hopes to learn new production techniques while working with us here at JUSTIN Vineyards & Winery for the 2010 harvest.
Chase Drake - California, U.S.A.
Chase Drake is a recent graduate of California State University, Fresno with a degree in Viticulture and an emphasis on Enology. Originally from Temecula Valley, California, Chase worked numerous harvests with his fathers’ farm management company, developing a strong interest in the wine industry. He is currently spending most of his time here at JUSTIN assisting Paul Kaselionis, our Grower Relations & Estate Vineyard Manager. He hopes to join the rest of team in the cellar throughout harvest so that he can expand his knowledge of the production techniques we apply in our winemaking practices.
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Molly Strupp- California, U.S.A.
Molly Strupp graduated from Cal Poly San Luis Obispo with a degree in Earth Sciences, and a concentration in Wine & Viticulture. While at Cal Poly, she participated in multiple club sports including women’s soccer and rugby. During the 2009 harvest, Molly worked as a lab technician at Orcutt Road Cellars in Edna Valley. Originally from Mendocino, California, she is an outdoor enthusiast, and brings a strong work ethic and tenacious attitude to everything that she does. We are looking forward to her contributions to the 2010 harvest.
Arnaud Fabre - Bordeaux, France
Arnaud Fabre is returning to JUSTIN for his second consecutive harvest. After working with us during the 2009 harvest, Arnaud returned to his hometown in Bordeaux, France, but ultimately decided to return to JUSTIN and continue immersing himself in the field of winemaking. Upon finishing his internship here, Arnaud will return to France to complete his degree in wine marketing. He hopes to one day help his family’s winery, Château Guionne, sell and distribute their wines around the world.
Sebastian Angerer - Vienna, Austria Sebastian Angerer joins the 2010 JUSTIN Harvest Team from a town just outside of Vienna, Austria. Sebastian studied Viticulture and Enology while attending University in Austria. In addition to his internship at a well known Austrian winery, he has gained considerable experience from working in his family’s winery. While interning at JUSTIN, he hopes to learn winemaking techniques that he can share with his family to improve upon their existing methods. He also hopes to improve his English and experience a new culture while here in the United States.
Sebastien Noel- Paris, France
Sebastien Noel is originally from Paris, France and has worked numerous harvests in both France and California. Sebastien spent the last four years working for Laguna Canyon Winery in Laguna Beach, California. While in school back in France, he studied Sales and Marketing only to be bitten by the wine bug a few years later. He is now pursuing a career as a winemaker in the Paso Robles region. He hopes the experience he gains at JUSTIN will help guide him down a long and beneficial journey on the Central Coast.
Cassandra Weesies- Michigan, U.S.A.
Cassandra Weesies, a Michigan native, has lived in Chicago, Illinois for the past 7 years while earning her degree in Government and Politics from Northpark University. However, it was through her position as a restaurant beverage manager where she developed her love of wine, leading her to complete her Sommelier Certificate from the International Sommelier Guild in 2009. On a recent wine tasting trip to the Central Coast, Cassandra visited the tasting room at JUSTIN and it quickly became evident that she wanted to work in a winery. Less than a year later, her ambitious attitude a desire to learn the winemaking process earned her a place with the harvest team.
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It’s funny. Life, or the universe as a whole, has a way of teaching you lessons, reminding you of your limitations, telling you the truth about yourself and others. (Insert your cliché here as long as it doesn’t involve that box of chocolates). The universe never seems to be wrong, especially in the case of my arrival to Paso Robles. You see, I just started here with JUSTIN and have moved from the LA area. I love it here because of what it (Paso) is as well as what it’s not (LA). Most recently, my life with LVMH (Moet Hennessy Louis Vuitton) had many variables such as; “is Kanye West’s tipsy appearance, with a bottle of Hennessy on national television bad press…or good press” and “did the Kardashian’s show up or not?” or “we would like to invite you and you and you but NOT you” to this movie premier and “yes, it’s $10,000 per 750ml bottle, I would not lie about that”. You get the point. Its luxury branding’s “dark-side”. Being in-touch can get a person out-of-touch, with reality. This universe of ours was right again. It (along with my wife, kids, friends, self and family) told me that enough was enough. “Reality”, that’s what I needed-and more of it. So, whilst it may be ironic, a personal need for more “reality” was actually a need to fulfill a dream, one that needed to be followed now that I have sauntered-over-the-hill
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By Jason Shorrock, VP, Director of Sales & Marketing in this life. We all have dreams and aspirations and I, like all others, plan to see them all come true. One of those dreams was to drive to work each day through fields of gold and bounding trees and vineyard’s, the real sign that I was in that “place”. A year ago I was asked how I was doing all the time. I would pause and with tongue lodged firmly in cheek, say “livin’ the dream”. Guess what? Now it’s true. As a father of four children, family and a sense of home is everything and as you have read, the universe taught me, again, that enough was enough. The search began… In a (rare) instance of clarity, I decided to build criteria for the second half of life and work. Time, Quality, Traditions, Purpose, Fun, Potentiality, Esteem, Humility, Security and most of all, Harmony. Wait a minute, did I just merge work and home again? Yes! You see, the truth is that I have come to realize that there really isn’t a difference between the two. JUSTIN the wine has these attributes, why? Because Justin and Deborah the people do and Paso Robles the town does. If you seek and/or possess these attributes in your work, then you have them in your home and all around you. Life in Paso Robles and with JUSTIN was once an idea that has become an ideal.…the universe taught me that……
Jason Shorrock
fall / winter 2010 21
By Joseph Spellman, M.S., Mid-west Regional Sales Manager
Ours is a great, sprawling, diverse country. JUSTIN offers wine in all 50 states, and well beyond in over 20 other countries and territories. I have often noted that where populations are large and diverse, the plethora of wine choice, and particularly imported wine choice, is overwhelming. As a Chicago sommelier I took advantage of the wealth of great product from the historic wine regions of Europe as well as the emerging ones of the southern hemisphere. And now in my role as a roving Master Sommelier for JUSTIN, I find myself positioned against the attitude of “obscurities and novelties” (trousseau gris? ruché? really?) being considered more valuable than trustworthy wines like ours. This mindset dominates the coasts, and especially the urban settings of New York, Washington, San Francisco, et al. So how do I make more happen? I inhabit, and play toward, the center. As has been noted by the astute wine writers Eric Asimov (New York Times) and Jon Bonné (San Francisco Chronicle) hip urban wine lists, even if the restaurant is proclaiming “local sourcing” and “minimal energy impact,” tend to reach far and wide. They also reflect, although rarely start, trends in wine consumption. Now that major varieties are
22 Justin Times
brands, like “chardonnay” or “pinot noir,” they are spoken of far too generically. That’s why they fizzle in popularity among the restaurant buyer set. As soon as a wine variety is commodified, it’s in fashion trouble. Look at merlot, pinot grigio, even pinot noir: too much of a good thing makes everyone yawn. Why does this affect us? Well, cabernet sauvignon, the foundation grape variety of JUSTIN, is not only popular, but also diverse in style, so it can surprise the consumer even as it is widely known and praised. We have used our primary cabernet with fish courses, vegetable courses, cheese courses, and, of course, meat courses, to great acclaim in many a winery dinner. Context creates a new cabernet every time! The robust flavor of our great Paso Robles fruit comes through without the hard edges we have associated historically with the variety. So while the coasts may be jaded, we have worked the middle. In markets like Michigan, Minnesota, Indiana, and Kansas, there is innovation, there are more and better traveled chefs, sommeliers, and consumers, and we have great opportunity to be known as a specialist. Furthermore, as we export beyond our borders, we find unique acceptance because we are valued not as an icon, but as a reliably creative winery. The most exciting experience I’ve had outside the US was our recent JUSTIN Wine Society Silversea cruise in the Baltic. What an honor to be joined by some true wine, food, and culture aficionados! St. Petersburg is a long way to go for a glass of JUSTIN Cabernet, but it certainly tasted better there than just about anywhere else I can imagine! Thanks Silversea!
Joseph Spellman, M.S.
fall / winter 2010 23
Have you ever watched the show “American Pickers?” The premise is that two antique specialists travel around seeking special finds to re-sell to discerning collectors. These guys pride themselves in discovering hidden gems in the masses of ordinary junk that’s out there. While sitting at my brother’s house watching an episode of “American Pickers”, I start to think of how JUSTIFICATION is like JUSTIN Winery’s own hidden gem. The 2008 JUSTIFICATION is a blend of 65% cabernet franc and 35% merlot. Yes, cabernet franc not cabernet sauvignon, and you are correct in that it is not your traditional Bordeaux-style blend made in the U.S. or anywhere else for that matter. (An exception to this being the St-Emilion blend of Chateau Cheval Blanc) When talking about Bordeaux blends produced in California, cabernet sauvignon usually plays the dominant role. However, for JUSTIFICATION, the unique characteristics of both cabernet franc and merlot grapes are elevated when allowed to influence one another. The Yin is the cabernet franc; it offers beautiful aromatics, earthy notes, and lively acidity while being a bit edgy. The Yang is merlot; it brings a silky richness to the mid-palate and brings fruit to the fold. James Gandolfini would say merlot is like a velvet track suit, it’s comfy and cozy but needs something… The cabernet franc is the gold medallion that completes the ensemble. By now you might be wondering where I am going with my “American Pickers” reference. Well, here it is; JUSTIFICATION is often over-shadowed by the limelight of its sister wine ISOSCELES, and due to our previously limited production, many
National Sales Manager Steve Lister with Saddle Peak Lodge GM, Joshua Buckner, Executive Chef Adam Horton, and 24 Justin Times Barragan. Sommelier Christopher
a hidden gem amongst the ordinary By Steve Lister, Wholesale Sales Manager Download a QR Code reader app to your smart phone, scan the code, click the link, and find out more about JUSTIFICATION.
Executive Chef Roy Harland and Steve Lister with JUSTIFICATION in the background at The Elbow Room in Fresno, CA.
have not had the opportunity to purchase JUSTIFICATION. Those who already love the wine are happy and know they have their little secret. For the ISOSCELES lovers who have not had the pleasure of un-corking a bottle of JUSTIFICATION, I’m here to upset the grape cart. Year after year, I rank JUSTIFICATION as one of the best wines JUSTIN Winery produces. So why is JUSTIFICATION such a hidden gem? To put things into perspective, there are only 3,538 acres of cabernet franc planted in California as compared to the 75,791 acres of cabernet sauvignon. Here in Paso Robles, the hillside plantings combined with the right soil and the expertise of Paul Kaselionis, JUSTIN’s Grower Relations & Estate Vineyard Manager, cabernet franc is like a diamond in the rough. When blended with the velvety elegance of merlot, the resulting wine is truly a special find for the “discerning collector”. The JUSTIFICATION has every right to be included with world class wines. It has proved its merit when judged by some of the world’s most notable critics such as Robert Parker, James Laube, Decanter Magazine and the list goes on and on. Of course the real test of the wine’s worth is its reception from our consumers upon each release. You the JUSTIN supporter have spoken your approval with your loyalty to this wine.
Steve Lister fall / winter 2010 25
What’s in it for us? What’s in it for you? I’m not saying that you should have two glasses before logging on (although that works for me!). For those of us “non-millennials” let me explain social media. It is simple. TALKING ONLINE! All platforms (Facebook, Twitter, YouTube, Foursquare, Linked-In, etc.) have one thing in common: providing a common place for you to connect and share with others. Other parts of the social media pie include mail lists, web forums, user groups, photo and video sharing services, podcasts, social bookmarking sites and niche online communities to name a few. Check out some of these interesting statistics: • How long it took to get 100 million users – Radio (38 Years), Television (13 Years), Internet (4 Years), iPod (3 Years), Facebook (9 months) • The majority of Facebook users are between 35-54 • Facebook users are approaching 500 million, adding 500k each day • 24 hours of video uploaded to YouTube/minute (yes, this is correct, read it again!) I know, I know…what does this have to do with wine, better yet, what does this have to do with
26 Justin Times
JUSTIN? What I find most compelling is that 78% of consumers trust recommendations. Booyah! As a marketer this intrigues me. We know that JUSTIN wine rocks, but we also know that your friends recommendations greatly influences your decision making process. At JUSTIN, we are using social media for two reasons: • To allow our “family” aka JUSTIN wine aficionados to “JUST Connect” and share their favorite JUSTIN experiences (See contest) • To bring the “life” aka JUSTIN Winery to YOU (YouTube Videos) If you “like” us on Facebook or follow us on Twitter, you will get sneak peak commentary, behind the scenes photos/ videos, as well as special Facebook-only promos. Check out the cool contest we are currently featuring – What is your most memorable JUSTIN experience? Can you top The Sheth Family entry? It could get you a free night’s stay at The JUST Inn, private barrel/bottle tasting, dinner in Deborah’s Room with Justin & Deborah and more! JUSTIN will select our top 10 favorite entries and the winner will be chosen by YOU. See contest details at (link). How about video? Last Friday, I caught Debby & Justin pulling up to the winery and asked them if they had a couple of minutes to tape a short video about – The JUSTIN Wine Society. (See the action on YouTube). Justin Baldwin says “Our wine club is an extension of our family. We have enjoyed all the friendships...” Oh, by the way…we are looking into making a JUSTIN App for smart phones. What would you like it to feature? Post your JUSTIN App ideas on Facebook or tell us what JUSTIN wine you last enjoyed. Download a QR Code reader app to your smart Cheers! phone, scan the code, click the link, and check out our new April Sutton website PS: Look for 2D barcodes throughout the newsletter and try them out!
fall / winter 2010 27
and fresh ideas By Laura Zolnoski, Inn Manager/Events Coordinator
As the new face in the Hospitality Department at JUSTIN Vineyards & Winery, it has been an exciting time of bonding with the hospitality crew and learning the ins and outs of life at JUSTIN. During the past few months, I have had the pleasure of dining in Deborah’s Room, shooting a cooking segment with Chef Will Torres and local media personality Lynn Diehl for her television show Wine Region News, and even staying at the JUST Inn with my furry travel companion, Dolan. Throughout, I’ve been sharing JUSTIN happenings with you through our blog, Facebook, and Twitter (see page 26 for the inside scoop on social media!). It is now easier than ever to stay in touch with us, whether you want to stay at the JUST Inn, dine in Deborah’s Room, or “just” say hello through Facebook and Twitter. You can now make reservations for Deborah’s Room and the JUST Inn online. Open Table is a restaurant reservation website that makes it easy to see when you can secure a table in our intimate dining room. Visit http://www.opentable.com/deborahs-room-at-justin-vineyards-and-winery to make a reservation (it’s free!). You can book a night at the JUST Inn right through our website by visiting http://www.justinwine.com/visit.php. Of course, you can continue to make reservations at both the JUST Inn and Deborah’s Room by calling our friendly innkeepers at 805-238-6932 ex. 3224. The long summer days (which are quickly becoming shorter!) have been languorously enjoyed by guests at the JUST Inn. Views from the decks and patios have been rapidly changing as the grapes ripen and start the color changes that signal the fast approaching harvest. It is peak season in the JUSTIN Kitchen Garden,
28 Justin Times
too: hardly a day goes by without estate gardener Chris presenting a fresh-picked treat for Chef Will to use in Deborah’s Room. As summer turns to fall, we are launching a series of cooking classes, taking place the last Thursday of each month through February 2011. Our guests will learn the secrets of our Executive Chef team firsthand using items picked fresh from our garden. Each class will explore menu creation, ingredient selection, cooking techniques, presentation, and wine pairing. At the conclusion of each class, participants will enjoy the chef ’s creations, which will be paired with a flight of JUSTIN wines that they help select. I encourage you to consider all of the facilities we offer for special occasions in a truly unique setting. We continue to host events amongst the vines, from weddings to private luncheons and dinners – even business groups seeking a perfect getaway from the standard office meeting have found their place at JUSTIN. I look forward to working with you to create a custom package that will make your big day a smashing success. For those of you who are not familiar with the beautiful French country-style rooms of the JUST Inn or the exquisite dining options in Deborah’s Room, I hope you become acquainted with us on a future visit…and for those longtime friends of JUSTIN, I welcome you to revisit again soon. For more information on events, or to join a cooking class, visit our website or call me at 805-238-6932 ex. 3223. I sincerely look forward to making your next JUSTIN experience an unforgettable one. Cheers!
Laura Zolnoski
fall / winter 2010 29
dwin, dwin By Morgane Bal & Deborah Bal in st Ju f o r te Daugh
It’s never too early to start giving back. Although my friend Larissa Knight and I are only juniors in high school, we felt it was important to give back to our community. That is why we have taken our passion of designing tie-dye shirts and turned it into something that can benefit the Cancer Support Center (Formerly The Wellness Community California Central Coast). We called our label “Moritz Designs” which is a combination of our two names, Morgane and Larissa (nickname “Ritz Crackers”). In the process, we even learned a little bit about business and how retail differs from wholesale. All this came together at the 2010 JUSTIN Wine Society Gala. That day (August 7, 2010), we sold all the shirts we made and donated our profits to the Wellness Center of the Central Coast. It feels good to give back. Who knows where we can go from here!
Morgane Baldwin
30 Justin Times
a pet adoption story By Deborah Baldwin, Proprietor
Our basset hound Churchill Baldwin recently was adopted by Wine Society members, Daniel and Maryann Coons. For the last two years, Churchill was a very happy and popular dog at the JUSTIN Tasting Room, but as with most Bassets, it became obvious that he was a family dog that needed to be around only a few people at a time. He has a big personality and thought he should be the center of attention most of the time, and it grew painfully obvious to us that it was not in his best interest to keep him constantly “on show”. He is most happy when he can crawl under the covers of his owner’s bed and lay around for the majority of the day while he is ogled over and pet-and-fed, and pet-and-fed. We miss him and think of him often, but thanks to the Coons family, we believe he is definitely in a better place. Did we mention that one of the benefits of being a Wine Society member is first pick as adopted parents to winery dogs...ha, ha!! Seriously, we feel very honored to have met Daniel and Maryann, and believe they will provide a wonderful home for Churchill. He was a very special part of the JUSTIN Team…being honored as one of our dogs in the “Wine Dogs USA” book, as well as being selected as a calendar dog for the “2010 Wine Dogs Calendar”. Churchill was also in pictures for an Associated Press article promoting JUSTIN Winery. We miss you Churchy! To all the other dog lovers in the JUSTIN Wine Society, did you know we have a line of dog apparel called the JUSTIN Wine Dog Society that includes dog jackets, leashes and collars? You can tell we are big dog lovers and want to make sure we provide our dog friendly Wine Society members with the same merchandise opportunities we enjoy. So…now you know why Churchill is no longer at JUSTIN. He has graduated to a better environment and hopefully will visit us soon.
Deborah Baldwin
JUSTIN Wine Society Member Daniel Coons and Churchill on a walk.
Justin and Ch Restaurant La ef/Owner Ron Gallaher of during Justin’s reBourgogne in Kona, Hawaii cent visit.
Debora Justin h Baldwin Inn & Ermini, o with Gues Spa in f the M t Chef Washi ngton ayflower , CT.
Cheers from the “crew” of the JUSTIN aboard from St. Petersburg, Russia to Tailinn, Estonia, the Silver Whisper, cruising (in the hat!). Seated, left to right: Julie Spen with “Captain” Joe Spellman Jill Mossman. Standing, left to right: David cer, Winston McKellar, and Hollingsworth, Bob Groff, Andrea Phelps, Mary Spencer, Maureen and Bill Drazba, Dan and Lois Purkett, Bill Phelps. Barrows, Joe Spellman, Shelly
term Justin (right) pictured with long Wine on, JUSTIN supporter Peggy Christians . Specialist at Whole Foods Reno, Nevada
Steve Lister (left) with Desjardin at Jardiniere Re Chef Tracy staurant in San Francisco, CA. 32 Justin Times
Hearst Castle trip with the Passport to Paso crew: Dan Stach, Travis Swafford, Kelly Chadwick, Dave Ellis, Joshua Mulberry, Chad Butler, along with Joe Spellman, Jennifer Zemanek, and Steve Lister.
Jennifer Zemanek with Dana Morter of Wine Warehouse and Chef Todd Barrie of Upstairs 2 in Los Angeles, CA
Debby Bald the Kentu win serving JUSTIN which ben cky Bluegrass Win wines at Foundationefited the Lexing e Auction, ton Cance . r
h JUSTIN Winemaker Kevin Sass wit aux Meghan Huether of Nouve the Distributing and the staff of Pioneer Saloon in Ketchum, ID. the Everyone’s opinion matters, as rd JUSTIN winemakers, proprietors, vineya r manager, sales and marketing directouss and consultant taste through and disc potential ISOSCELES blends.
ers in the 2nd in with the rid Deborah Baldw Bike-a-thon Annual JUSTIN
Friar Wayne Dawson from St. Rose of Lima Church in Paso Robles, CA does the official Blessing of the Harvest.
Do you have photos you’d like to share? Submit your JUSTIN wine related photos (with captions!) to april@justinwine.com; you might JUST find yourself in the next issue!
fall / winter 2010 33
as of fall / winter 2010 Wine / Vintage
1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Sauvignon Blanc
4
4
4
4
1
1
1
1
1
1
1
Chardonnay
1
4
4
1
4
1
1
1
1
1
1
Viognier
5
5
5
5
4
1
5
1
1
1
1
Reserve Chardonnay
1
4
1
1
1
1
1
1
1
1
1
Cabernet Sauvignon
1
1
1
1
1
1
1
1
1
1
5
Reserve Cabernet
5
5
1
1
1
1
2
1
1
2
5
JUSTIFICATION
1
1
1
1
1
1
1
1
1
1
5
ISOSCELES
1
1
1
1
1
1
1
1
1
2
5
ISOSCELES Reserve
1
1
1
1
1
1
2
1
2
5
5
ORPHAN
5
1
1
5
1
1
1
1
1
1
5
Syrah
1
1
1
1
1
1
1
1
1
1
5
SAVANT
5
5
5
5
5
1
1
1
1
2
5
FOCUS
5
5
5
5
5
5
5
5
5
2
5
Zinfandel
1
4
1
1
1
1
1
1
1
1
5
Malbec
5
1
1
1
1
1
1
1
1
1
5
Petit Verdot
5
1
1
1
1
1
1
1
1
1
5
Tempranillo/Rioja Reserve 5
5
1
1
1
1
1
1
1
1
5
Deborah’s Delight
4
1
1
1
1
1
1
1
1
1
1
OBTUSE
5
1
1
1
1
1
2
1
2
2
5
Call 805.238.6932 ext. 3000 or email Justin@JUSTINwine.com for information on older vintages.
1. Ready to Drink 2. Hold until 2011-2012 plus 3. Hold until 2011-2013 plus 4. Too late 5. Not produced in that vintage, or yet to be released *Please Note: The suggested HOLD dates referenced above indicate the dates I feel the particular wine will BEGIN to drink at its optimum level. However, if you can’t wait our wines may be enjoyed before that date and will continue to age gracefully for many years after their HOLD date. For example I am currently drinking and enjoying 1987 ISOSCELES! Cheers, Justin
34 Justin Times
11680 Chimney Rock Road, Paso Robles, CA 93446 USA
Winery / tel 805.238.6932 or 800.726.0049 / fax 805.238.2105 Justin Wine Society / Orders / tel 805.591.3200 / fax 805.238.2105 JUST Inn / Deborah’s room Reservations / tel 805.238.6932 ext 3224 / fax 805.237.4164 info@justinwine.com / www.JUSTINwine.com
fall / winter 2010 35
36 Justin Times
ext. 3200
www.JUSTINwine.com
info@JUSTINwine.com
office 805.238.6932 orders 800.726.0049 fax 805.238.2105
11680 Chimney Rock Road Paso Robles, CA 93446 USA
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