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Inside this
ISSUE 3 A Note from Hans-R. Michel 4 Featured Wine 5 New Release 6 In the Vineyard 7 In the Cellar
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DEAR FRIENDS, I am pleased to announce the conclusion of another fruitful harvest here at Vina Robles. In a year like no other, it was only natural that we had a few surprises during the harvest season—most notably two heat waves after an otherwise cool summer. We managed these events well and are very pleased with what we are seeing from the young wines of 2020. On another positive note, our Bistro and Tasting Room are open as we head into the holidays. I invite you to spend some time with us, now or in the new year. We will continue to abide by all necessary guidelines and restrictions as they develop, so please stay up to date by checking our website prior to your visit. We look forward to seeing you soon—and in the meantime, we wish you a safe and wonderful holiday season. Best regards, Hans-R. Michel
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FEATURED WIN
Featured Wine
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2018 SAUVIGNON BLANC LATE HARVEST
Our 2019 Late Harvest Sauvignon Blanc takes its inspiration from the iconic dessert style wines of Sauternes, Bordeaux, whereby the fruit is left on the vine for an extended period in order to develop naturally concentrated flavors and sugar levels. True to form, this wine was crafted from grapes that spent an extra six weeks on the vine in a sandy-gravelly block at our estate Jardine Vineyard. The clusters were selectively hand harvested in the early morning hours, then gently pressed, settled, racked and cold fermented with a slow-fermenting yeast until the desired sugar level was reached. The result is a rare and delicious treat, with an impressive balance of dessert-level sweetness, honeyed fruit flavors and buoyant acidity.
TASTING NOTES The 2019 Late Harvest Sauvignon Blanc opens with strikingly pure aromas of citrus blossom, white grape and tropical fruit. A smooth, seamless palate delivers luscious flavors of honey, pear and baked apple. Hints of grapefruit-accented acidity bring just the right touch of ballast to a sweet, viscous finish.
PAIRING RECOMMENDATIONS This exquisitely balanced dessert wine is a perfect match for crème brûlée and fruit tarts. For a more savory pairing, try it with honey-glazed pork—or simply enjoy it as an aperitif or after-dinner treat.
2018 PETITE SIRAH While Petite Sirah has been grown across California since the 19th century, Paso Robles can rightfully be considered its modern-day homeland. Here, daily summer temperature swings of up to 50 degrees allow the Petite Sirah grape to achieve powerful flavors while mellowing the variety’s notoriously thick tannins. Since day one, we have been at the forefront of our region’s Petite Sirah renaissance—a commitment that is perfectly exemplified by our latest release from the 2018 vintage. Grown in our estate vineyards and aged for 20 months in French, American and Hungarian oak barrels, this wine offers all of the measured intensity that you expect from the best Petite Sirahs. Bold aromas of boysenberry and black plum anticipate notes of caramel and white pepper spice. A velvety texture unfolds with densely packed flavors of brambly black and red fruits, all underpinned by accents of mocha, vanilla and toasty oak. Smooth, creamy tannins punctuate a beautifully long finish.
TECHNICAL NOTES AGING: BOTTLING DATE: RELEASE DATE: ALCOHOL:
NEW RELEAS
New Release
20 MONTHS IN FRENCH, HUNGARIAN, AND AMERICAN OAK BARRELS JUNE 22, 2020 SEPTEMBER 1, 2020 14.5%
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In The Vineyard with Viticulturalist Carter Collins WINTER DORMANCY As I write, it is the end of October and the last clusters of the 2020 vintage are coming off the vine. With another harvest in the books, we will now enjoy a little downtime before ramping right back up as we prepare for winter dormancy and pruning in the vineyard. Winter dormancy is a critical phase that foreshadows the next growing season to come. We work hard to manage it just right, so that when the vines awaken in the spring, they are in great health and raring to go. That begins with amending the soil. We analyze leaf samples prior to harvest, and the results tell us which nutrients the vines need most, such as potassium and nitrogen. After harvest is completed, we apply these nutrients to the soil in preparation for dormancy. The roots will uptake these nutrients, ensuring that the vines are properly energized heading into pruning season. It is also worth noting that all of our soil inputs are done in accordance with our Sustainability in Practice (SIP) certification. Some soils—such as the rockier types in some of our vineyards—do not hold nutrients as well as others. In these cases, we also plant cover crops of legumes or barley blends on every other vine row. Come springtime, we will disc this greenery back into the soil to elevate the natural nutrient levels. Once we have completed our soil amendments and planted our cover crops, we will begin pruning the vines—a massive undertaking that begins in December and continues deep into February. Pruning is the process of cutting back the canes, or vine branches, from the previous year and leaving just the right amount of buds for the next growing season. Pruning is both an art and a science. Our teams are expertly trained to make the right cuts. When done right, pruning allows for a well-shaped vine with controlled yields for ideal fruit quality. Our job with all of these winter activities is to make sure we position the vines for success as we look ahead to the 2021 vintage. While the vines may look unanimated during the winter, they are very much alive inside. They are actively storing nutrients and moisture, waiting for that moment in the spring when it is time to awaken and begin yet another vintage.
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In The Winery
with Winemaker Kevin Willenborg
A WINEMAKER’S WORK IS NEVER DONE Our vineyard crew throws their hats in the air when the final pick of the harvest is complete, but the harvest journey for my team is far from over. The last bins of grapes still need to be fermented, pressed, settled and racked to barrels—a process that will consume the next several weeks. There are also many lots still fermenting in the winery requiring similar attention moving forward. When fruit first arrives at the winery, it is hand sorted, gently destemmed, then passed through our optical sorter that kicks out any berries that don’t pass muster. This choice fruit is fermented on the skins over a period of a few weeks, with the skins lightly pressed at the conclusion of fermentation. Next, the new wine is settled and inoculated with carefully selected cultures to initiate secondary malolactic fermentation, otherwise known as ML. This is the act of converting the fruit’s natural malic acid into lactic acid. Malic acid is sharper (think green apple) and draws out the astringent qualities of the tannins. Lactic acid is softer and contributes to a rounder mouthfeel. Finally, the wine is racked to barrels, where it will undergo ML and begin the aging process. By the time every last barrel is filled, and all of the season’s equipment is cleaned and put away, it is usually late November. Only then can our team rest easy. You can probably guess why Thanksgiving is my favorite holiday! But not long after the leftovers have been eaten, it is already time to ramp back up. The ML process still needs to be monitored, and the demands of the coming year begin to loom. Even before we have finished harvest, I’m already planning for the 2021 bottling year, ordering supplies and working on budgets. When it comes to winemaking, you always have to be one step ahead.
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ABOUT VINA ROBLES Growers and makers of expressive, approachable estate wines from Paso Robles, California, Vina Robles owns and farms six estate SIP® Certified Sustainable vineyards in five sub-districts in the region. First class hospitality service is offered by way of unique, memorable experiences with wine, food and music at their core. The vineyards & winery are owned and managed by two Swiss families who have been farming winegrapes in Paso Robles for more than 20 years.
1200 Priska Drive, Paso Robles, CA 93446 805-227-4812 VinaRobles.com