Vina Robles Newsletter Fall 2013

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F A L L

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H U E R H U E R O V I N E YA R D CABERNET SAUVIGNON BLOCK 6

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FALL 2013

INSIDE THIS ISSUE

Dear Friends, 3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Behind The Vine 6. . . . . . . . . Featured Wine 7. . . . . . . . . New Release 8. . . . . . . . . Recipe

As I write, we are on the precipice of another harvest.

Soon, we will be reminded that the harvest season is the most glamorous time of the year in the vineyard. It is a time of action, color and excitement. Along the way, you could easily mistake the harvest as the beginning of a new vintage.

But the truth is, the story of the 2013 vintage has already been

9. . . . . . . . . Here Comes Harvest

largely written by the events of the winter, spring and summer seasons.

10. . . . . . . . Happenings

For us, the journey of the 2013 vintage began with an unusually dry winter followed by a warm spring that triggered an early bloom in our estate vineyards. A heat wave arrived in mid June, and at that point we figured that it might be an early harvest this year.

But since then, the summer temperatures have been surprisingly mild, providing a counterbalance to the early warmth. This has extended the growing season, providing the grapes more time to achieve balanced ripening.

Now comes harvest, the final chapter. There is still time for a surprise ending, but we already have a lot to be happy about. Our yields and ripening schedule are on what you would call a “normal� track, and that bodes well for the wines to come.

We are heading into harvest on a musical note as well, with our new Vina Robles Amphitheatre hosting performances through the end of October. I invite you to join us for a musical wine country experience this fall.

Best regards,

Hans Nef

FALL 2013

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BEHIND THE VINE Behind The Vine with Viticulturist Sukhy Sran

We have taken these measures a step further in a small Syrah block at our estate

At one time, Syrah was considered the next big thing in California wine. That did not

Huerhuero Vineyard. Here, on a calcareous-rich hilltop, we have established a high-

quite pan out, but the varietal has established a strong foothold, and is now driving

density Syrah planting with a vine spacing of six feet by four feet.

some of the strongest blends coming out of the Paso Robles region.

With this type of high-density planting, you get 1,816 vines per acre, compared

Syrah tends to be a vigorous varietal and grow a lot of leaves.

to the 908 vines per acre in our more traditional blocks. Yet our total grape yield per

Without proper attention in the vineyard, the clusters can be

acre remains the same. How is that possible? Because everything on the smaller,

naturally large, and the berries somewhat big. If you just stand

high-density vines is throttled back—spurs, buds and ultimately yields.

back and watch it grow, you will likely end up with a mediocre

The purpose of this high-density planting is to go “all in,” with the goal of growing

wine. But if you work hard to balance the vine and limit yields,

the most impressive Syrah possible, showcasing intensity and structure. If we meet

the results can be remarkable—such as the 2010 Ryan Road,

this goal, then the Syrah from this block will find its way into our Syrée, which is our

Syrah showcased in this newsletter.

premium blend of Syrah and Petite Sirah.

The hard work with Syrah begins in the winter. We prune our

Our more traditional Syrah blocks, however, serve a different goal, providing a

Syrah vines aggressively, leaving fewer spurs and buds than

crucial component for more approachable blends such as our RED . With these

we do with most other varietals. This is the first step toward

blocks, our aim is to produce Syrah with a softer, more fruit-forward profile.

controlling the yields and making sure that the large clusters

In the end, Syrah is an adaptable grape, as long as you have a plan for it—which

do not crowd each other. Then, during the growing season,

is what allows it to play a variety of roles in the wines of Vina Robles.

we perform shoot and cluster “thinning,” whereby we remove excess shoots, leaves and fruit.

By doing all of this, we are essentially counteracting the varietal’s natural vigor in order to create a more balanced vine from a winemaking perspective. We are making sure that the flavors of the fruit become concentrated, not diluted.

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FALL 2013

FEATURED WINE

NEW RELEASE

2010 CABERNET SAUVIGNON – Estate

2010 RYAN ROAD - Syrah

The 2010 Cabernet Sauvignon unites our diverse estate vineyards to

While the vast majority of our wines come from our own estate

create a harmonious and complex expression of the varietal. Indeed, this

vineyards, we also occasionally partner with select vineyards that we

wine includes Cabernet Sauvignon fruit from Creston Valley, Huerhuero

feel produce exemplary fruit. One such site is Ryan Road Vineyard,

and Jardine vineyards, each situated in a different area of the Paso

which is planted to calcareous soils at an elevation of 1,500 feet.

Robles region. Creston Valley Vineyard lies to the southeast in a relatively

Here, the Syrah grapes are grown under extremely dry conditions that

cool location. Jardine Vineyard resides in the warmer northern climes,

produce low yields with tiny berries. The result is a Syrah that offers a

while Huerhuero Vineyard splits the difference.

After fermentation and

remarkable combination of depth, intensity and structure, all of which

light pressing, the individual lots were aged for 18 months in French oak

you find in abundance in the 2010 vintage. This wine begins with

barrels. Small lots of Petit Verdot from Adelaida Springs and Huerhuero

seductive aromas of dark cherries, ripe plum, cola, and hints of savory

vineyards were incorporated into the final blend for enhanced color and structure.

spice. The palate is full-bodied and decadent, boasting dense, velvety ripe fruit flavors with trailing accents of boysenberry, cola, cedar, and dark chocolate. Juicy acidity brings structural lift to a long,

Tasting Notes

high-toned finish.

The 2010 Cabernet Sauvignon, Estate presents refined aromas of cherry and dark currant with notes of tobacco and licorice. A rounded, chewy texture unfolds with flavors of black cherry, cassis, caramel, and dark mocha. Smooth tannins set the tone for a long, balanced finish.

Pairing Recommendations The classic varietal character of our 2010 Cabernet Sauvignon, Estate is a fitting match for braised beef, herb-buttered filet mignon, olive-crusted rack of lamb, and pasta with mushrooms.

Aging: 20 MONTHS IN FRENCH OAK BARRELS Bottling date: 06.27.12 Release date: 09.02.13 Alcohol: 14.8% pH: 3.50 Total acidity: 6.6 g/L

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FALL 2013

RECIPE

HERE COMES HARVEST…

About the Owner – Santos MacDonal As the executive chef at the new La Cosecha Bar + Restaurant as well as its sister Il Cortile Ristorante in Paso Robles, Santos MacDonal wields a fresh, creative cooking style based on quality ingredients that are locally sourced whenever possible. He proudly transforms his homemade pasta from a mere sauce accompaniment into delicate elements that are integrated with the sauce. His seafood and meat dishes are also expertly prepared, and everything gets his special touch before leaving the kitchen. Santos launched his career at the renowned Giorgio Italian restaurant in Malibu, where he was mentored by Chef Giorgio Baldi. His career evolved in many of Los Angeles’ finest kitchens, including his role as executive chef at both Bridge Restaurant and L’Angolo Café. Santos now makes his home in Paso Robles, where he recently opened La Cosecha Bar + Restaurant, specializing in Latin and Spanish fare. Chef Santos kindly shares the following recipe as a lively match for our 2012 Vermentino. For more information, visit ilcortileristorante.com and lacosechabr.com.

Chef Santos MacDonal’s Shrimp & Scallop Ceviche Enjoy with Vina Robles’ 2012 Vermentino, Huerhuero

When you think of the harvest season in the winery, you think of fruit being crushed, grape skins being pressed and barrels being filled.

What you do not think about is all of the preparation and planning required to make it all run smoothly.

“There are a lot of moving parts during the harvest season,” says Winemaker Kevin Willenborg. “Things are happening quickly, and the workload is intense. If you don’t thoroughly prepare the cellar in advance, it will definitely come back to haunt you.”

On that note, the first order of business prior to harvest is to deal with the previous vintages that remain in the winery—finishing up blends, topping up barrels and freeing up space.

Next, the team will prepare all of the available empty barrels by filling them with ozone water to hydrate and sanitize the wood. When empty, the barrels dry out and the wood contracts, which can cause leaking between the staves. The water hydrates the wood and expands the staves for a tight seal. The addition of ozone to the water eliminates any spoilage organisms that might be lurking in the pores of the wood.

All of the winery equipment is put through its paces as well.

The fermentation tanks and bins are thoroughly scrubbed and

Ingredients

sanitized. Pump seals are replaced, the crusher-destemmer

1-1/2 lbs. shrimp de-veined and minced

4 heirloom tomatoes, medium sized

bearings are greased and the press is put through a dry run.

1/2 lbs. scallops thinly sliced

1 oz. soy sauce

6 limes, juiced

2 garlic cloves, minced

“We push a lot of ‘on’ buttons to make sure everything is working

1 orange, juiced

salt and pepper (to taste)

1 roasted red bell pepper

2 tsp. cumin

1 roasted yellow bell pepper

1 bunch of cilantro, minced

run like a well-oiled machine throughout harvest, right?

1 red onion

6 oz. coconut water

“Even the best laid plans can be pushed aside at the whims of Mother Nature,” Kevin

Method Cook shrimp and scallops in lime and orange juice for 30 minutes. Roast all peppers. Peel and julienne cut

properly and ready to roll,” Kevin says.

So after all of this detailed preparatory work, the winery should

explains with a laugh. “Sometimes you get a heat spike during harvest for five or six days, and a lot of vineyard blocks will ripen and get picked in rapid succession. That can make

peppers after roasting. Add to shrimp and scallops. Julienne cut red onion and add to mixture. De-seed

for some crazy days and long hours despite the best planning.”

tomatoes and julienne cut. Add cut tomato and juice to mix (dispose of the seeds). Add soy sauce, garlic,

He adds, “We know that at some point, things are going to get hectic. The best we

salt, pepper, cumin, cilantro, and coconut milk. Allow mixture to marinate for one hour. Add seasoning to

can do is to try to anticipate everything, and be prepared for anything. If we do that,

desired taste as necessary.

we’ll keep those hectic moments in check and keep the upper hand.”

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FALL 2013

HAPPENINGS Treat Yourself to The Vina Robles Chocolate Festival Enjoy Sonorous Saturdays at Vina Robles

Come and enjoy the sweet magic and soothing power of the cocoa bean at the 2nd annual Vina Robles Chocolate Festival on November 9 from 3:00 to 6:00 p.m. The

We invite you to enjoy our “Saturday Live” concerts taking place every other

festivities will include a silent auction benefitting the Boys and Girls Club of North

weekend in our tasting room, all while savoring award-winning Vina Robles wines.

San Luis Obispo County. Do not miss this chance to see the Vina Robles Signature

No reservations are necessary for these complimentary events. Tastings and

Room swimming in decadent treats from an array of local wineries, restaurants

wines by the glass are available for purchase. Following is our Saturday Live fall

and chocolate vendors. For tickets and more information, visit VinaRobles.com or

schedule:

call 805-227-4812, option 1.

Carol Ann Fernandez on September 21 from 1:00 to 4:00 p.m.

Stomp, Sip and Savor During Harvest Wine Weekend

Singer-songwriter Carol Ann Fernandez charms audiences and arrests the air with her

Celebrate the wine country’s signature season with us during the Paso Robles

haunting melodies.

Harvest Wine Weekend on October 18-20.

First, come share in the labors of harvest from ground to glass as we invite you to

Donny Strauss on October 5 from 1:00 to 4:00 p.m.

stomp grapes; imprint a commemorative

With a fresh, innovative approach to music, Donny concentrates on compelling warm

t-shirt; and enjoy a Swiss-inspired dinner

vocals coated over engaging acoustic guitar. Writing, performing and recording

prepared by our winery chef Thomas

all of his own music, Donny is busy building his fan base in and around

Drahos. Live music will lend to these tasty

California and the Pacific Northwest.

festivities happening on Friday, October 18 from 4:00 to 8:00 p.m. Tickets are

Melanie Devaney on October 19 from 1:00 to 4:00 p.m.

Songwriter Melanie Devaney has a knack for creating pleasing

$80 per person; $70 for Signature Wine Club members.

melodic twists that stay with listeners long after a performance.

The spirited weekend continues on

Her work embraces the spirit of rural America with both poetry

Saturday, October 19 from 1:00 to 4:00

and cosmopolitan flair.

p.m. as we celebrate our seventh-annual “Swiss Days” with a culinary trip to

Sandii Castleberry Daigh on November 2 from 1:00 to 4:00 p.m.

Switzerland. Stroll through our courtyard

Musical marvel Sandii Castleberry Daigh performs as a

among the market stands, which will

solo act, duo, trio, and band using her voice, guitar,

each be serving a traditional Swiss dish.

harmonica, mandolin, and dulcimer. Her repertoire spans

The afternoon is complemented by Vina Robles estate wines and live music by

blues, bluegrass, jazz standards, rockabilly, traditional folk,

accordionist Michael Gutin. Tickets are $25 per person; $20 for Signature Wine

country, children’s music, and holiday tunes.

Club members.

And do not forget that case specials will be offered at our tasting room throughout the Paso Robles Harvest Wine Weekend.

3700 Mill Road, Paso Robles, CA Open Daily 10-6 summer / 10-5 WINTER

ABOUT VINA ROBLES We craft wines that represent a stylistic bridge between the Old and New worlds, capturing the finesse associated with European wines while celebrating the bold natural flavors of our estate vineyards in Paso Robles. Here, proprietor Hans Nef and managing partner Hans—R. Michel bring their Swiss heritage to California’s Central Coast, where they aim to unite the best of both experiences. Our wines are available across the United States and overseas, and can be enjoyed at our hospitality center in the heart of the Paso Robles wine country. Please visit us soon to taste the Vina Robles difference.

P.O. Box 699 Paso Robles, CA 93447 tel: 805-227-4812 fax: 805-227-4816

www.VinaRobles.com