NEWSLETTER
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FALL 2016
INSIDE THIS ISSUE
FALL 2016
3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Featured Wine 5. . . . . . . . . New Release 6. . . . . . . . . Behind the Vine 7. . . . . . . . . From the Cellar 9. . . . . . . . . Featured Recipe 10. . . . . . . . Happenings
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Dear Friends, As we charge into the hard work of the harvest season, we are also embarking on some exciting new lifestyle initiatives, most notably with our “Gran Cielo de Vina Robles” custom homesite offerings at our estate Huerhuero Vineyard. Gran Cielo de Vina Robles is composed of 42 sites of one or more acres each, all tucked into 800 acres of rolling hills with panoramic vineyard views—yet also just minutes from the happy bustle of downtown Paso Robles. This stunning property symbolizes the life we live here at Vina Robles, and we are now thrilled to share it with a small community of prospective residents who want to call it home. You can learn more at LiveAtGranCielo.com. Meanwhile, at our Hospitality Center, we have begun offering regular lunch service on Thursdays through Sundays. The menu includes salads, sandwiches, flatbread pizzas, Swiss specialties, and desserts prepared by our resident chef, Michael Learned. This new lunch service is our latest effort to celebrate the timeless relationship between food and wine, and it also provides guests with an extra excuse to settle in and spend an afternoon with us. As for the harvest, it is set to start fairly early in the wake of a dry spring and warm summer. The crop is healthy and the fruit looks fantastic, and so we expect great things from the 2016 vintage. Best regards,
Hans Nef Cover: Huerhuero Vineyard
FALL 2016
FEATURED WINE 2015 CHARDONNAY – Santa Lucia Highlands To make our Chardonnay, we venture beyond the warmer territory of Paso Robles and into Monterey County’s Santa Lucia Highlands to the north, where the pronounced marine conditions are ideal for coolerclimate varieties. Here, we are able to access Chardonnay fruit that achieves an exquisite equilibrium of rich ripeness and zesty acidity. In order to nurture these natural qualities, we picked the fruit in the early morning and delivered it immediately to the winery, where it was pressed and cold settled in stainless steel tanks. We then fermented the juice in a combination of French oak and stainless steel to maintain bright flavors while also fostering a bit of roundness in the texture. The wine was then aged on the lees for six months to enhance its complexity and mouthfeel.
Tasting Notes The 2015 Chardonnay bursts from the glass with fresh aromas of green apple, lemon-lime zest and honey with hints of caramel. The green apple and caramel impressions continue on the palate, integrated into a full-bodied texture that leads to a rich, vibrant finish.
Pairing Recommendations This exquisitely balanced Chardonnay is a perfect match for grilled fish, chicken in white sauce, fresh crab, and artisan cheddar cheese.
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NEW RELEASE 2013 TANNAT – Huerhuero The 2013 Tannat is our second stand-alone bottling of this relatively obscure variety that hails from the southwest of France (see accompanying Tannat feature story in this newsletter for more details). Previously, we used Tannat only as a small blending component for our estate Cabernet Sauvignon in order to enhance the wine’s color intensity and tannin structure. However, the Tannat at our Huerhuero Vineyard performed so well over the years that it eventually merited its own individual spotlight. The 2013 Tannat’s dark garnet hue anticipates aromas of dried cherry and plum with accents of savory spice. The palate is medium-bodied with rich tannins and moderate acidity that unfold into a velvety finish.
AGING: 20 MONTHS IN FRENCH & HUNGARIAN OAK BARRELS BOTTLING DATE: 06.11.15 RELEASE DATE: 09.02.16 ALCOHOL: 14.9%
FALL 2016
LEAFING THE VINEYARD Behind the Vine with Viticulturist Sukhy Sran When it comes to vineyard work, there are two key activities that every wine drinker seems to know about— pruning in the winter, and grape picking in the fall.
However, there are a lot of smaller viticultural tasks
that take place without any fanfare, but that are equally crucial for growing premium grapes. One such task is called “leafing,” whereby we go through the vineyard and selectively remove leaves from each and every vine. If that sounds like a lot of work, you are right—it is!
The point of leafing is to make sure that the grape
clusters are not overly shaded throughout the growing season. By removing vine leaves and allowing diffused sunlight to reach what we call the “fruiting zone,” we ensure that the grapes achieve full maturity, with ample color and structure. When we pull leaves, we do so only on the side of the vine that faces the morning sun. The grapes that face the more intense afternoon sun do just fine without the aid of leafing, but on the morning-facing side, you need to make sure that the fruit gets enough light exposure and warmth each day. We start leafing right after the blooming period in the late spring. The idea is to open up the canopy and provide sufficient sun exposure early in the fruit’s growth cycle. However, if you expose the fruit to too much sunlight and too suddenly, it will be prone to sunburn.
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There is an art to leafing correctly. In our estate vineyards, we send a crew of 15 to 20 workers in to do the job, and they all know what they are doing. When they are done, everything looks manicured, and there is just the right balance of light and shade in the fruiting zone. After our initial leafing push, we can move on to other tasks, but as the growing season unfolds, we continue with periodic spot checks and leaf removal to make sure we maintain that perfect balance. The reward for all that work comes during the harvest season, when we deliver intensely colored, richly flavored fruit to the winery—qualities that our leafing efforts make possible.
A TIME FOR TANNAT From the Cellar with Winemaker Kevin Willenborg Among the unsung heroes of the wine world, the Tannat grape stands fairly tall—despite remaining largely unknown here in California. “Tannat originates from the southwest of France, where it’s quite prevalent,” says Winemaker Kevin Willenborg. “You will also find quite a bit of it in the Basque region, as well as in Uruguay and Argentina. But it has yet to gain any real traction here in the states.” At Vina Robles, however, we are doing our small part to shed Tannat of its anonymity, as we are now releasing our second stand-alone Tannat bottling from our estate Huerhuero Vineyard, where we have close to six acres planted. “As a California winery with European roots, we are pretty broad-minded when it comes to embracing varieties that have an international track record, even if they’re still obscure here,” Kevin says. “Equally important, we have found that Tannat performs really well in Paso Robles, so it’s perfectly fitting that we would produce a stand-alone Tannat.” As Kevin explains, the knock on Tannat is that its tannin profile can be overly aggressive, owing to the grape’s remarkably thick skin. “That skin thickness provides continued page 8...
FALL 2016
A TIME FOR TANNAT cont. a lot of color and richness, but it can also result in a certain astringency,” he says. “For this reason, it’s a wine that is known for being very tannic.” Yet in Paso Robles, Tannat manages to find a natural balance due to the region’s unique growing conditions. Here, daily—or diurnal—temperature swings of up to 50 degrees are common during the growing season. During the cool nights and warmest hours of the day, the sugar ripening process often shuts down, but the grapes continue maturing in other ways. The result is a long, measured ripening process. “This gives the skins and seed tannins more time to soften, and that mellows out these grape varieties like Tannat and Petit Verdot that are known for being so tannic.” Nevertheless, Kevin and his team always need to keep a close eye on our Tannat during fermentation, in order to keep its tannic tendencies in check. “Yes, Tannat does have a softer profile here in Paso Robles, but the tannins can still get away from you if you are not careful,” Kevin explains. “During fermentation, we will often rack the juice from the skins earlier than we do for most varieties.” The result is a wine that finds a balance between intensity and restraint. “At Huerhuero Vineyard, we get a Tannat with dried cherry, plum and savory spice notes,” Kevin states. “The palate is fleshy and juicy, and the finish is richly layered without being overly aggressive.” He adds that while we consider ourselves champions of Tannat, we cannot get too carried away—it is still a tough sell. “For us, it is the kind of wine that we like to ‘hand sell’ in our Tasting Room, because so many people still have not even heard of Tannat,” Kevin says. “We get to introduce guests to it, and most who try it are pleasantly surprised. It is a diamond in the rough for adventurous types who want to explore outside the bounds of the more conventional grape varieties.”
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FEATURED RECIPE About the Chef – Michael Learned Our recipe comes from Vina Robles’ newest resident artisan, chef Michael Learned. After working in kitchens starting at the age of 16, Michael went on to study at the California Culinary Academy as well as the Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, where he earned his degree in hospitality management. He has worked in restaurants in major cities across the country including New Orleans and Kansas City. “You bring a little bit of these varied experiences to each place you go,” Michael says. He is pleased to take the helm of the Vina Robles kitchen and has launched our new lunch service available on Thursdays through Sundays from 11:00 a.m. to 4:00 p.m. “We offer casual wine country dishes using high-quality ingredients,” Michael said. “I find that people here want approachable, easy food that still has a gourmet sensibility.”
Braised Pork Shanks with Chimichurri From Chef Michael Learned / Serves Six Pair with the Vina Robles 2013 Tannat - Huerhuero Braised Pork 2 tbsp. Olive oil Salt and pepper to taste 2 each Red onions, peeled, roughly chopped 1 can Tomato paste 4 qt. Beef stock or broth
6 each 3 each 1 head 2 cups
Pork shanks Carrots, peeled, roughly chopped Celery, washed, roughly chopped Vina Robles 2013 Tannat – Huerhuero
Method Place roasting pan on the stove on medium-high heat; add oil. As pan gets hot, season the pork shanks with salt and pepper. In hot pan, brown the pork shanks on all sides and then remove from the pan. In the roasting pan, add vegetables and sauté until they start to sweat. Add tomato paste and mix in with the rest of the vegetables. Deglaze with the Vina Robles Tannat. Put the shanks back in the roasting pan using the vegetables to keep the shanks off bottom of the pan. Cover the shanks with the beef stock or broth (may take less, but if more liquid is needed, water can be added). Cover with foil and roast in oven at 350 degrees for about 2 ½ hours or until the meat starts to pull away and almost falls off the bone.
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FALL 2016
HAPPENINGS Celebrate our 10th Annual Swiss Days & Grape Stomp Lose yourself in a folksy, flavorful and joyful afternoon of Swissstyle delights as we celebrate our 10th annual Swiss Days & Grape Stomp during this year’s Paso Robles Harvest Wine Weekend. The festivities take place at our Hospitality Center on Saturday, October 15 from 1:00 to 4:00 p.m. Here, you will enjoy melodies by accordionist Michael Gutin and a spread of traditional Swiss dishes such as Raclette, Älplermagronen, Bratwurst, Cervelat, and Vermicelle paired with our estate wines. This is also a chance to stomp grapes and then use your footprint to decorate a souvenir t-shirt to take home. Case specials and new releases will also be offered throughout the weekend. Tickets are $45 per person; $35 for Signature Wine Club members and available at VinaRobles.com.
Light Up Your Holidays at Illuminating Evening We invite you to launch your holiday season at our annual Illuminating Evening at our Hospitality Center, which will be aglow with good cheer on Saturday, December 3 from 6:00 to 8:00 p.m. Guests will enjoy complimentary hot chocolate and cookies as the night resonates with holiday music performed by the Atascadero Fine Arts Academy Choir. Santa Claus will also make an appearance to present children with traditional Swiss gifts. Wine will be available for purchase. The apex of the evening is the ceremonial lighting of our towering Christmas tree. In the spirit of the season, we will be accepting donations of unwrapped toys in support of The Toy Bank organization, which distributes gifts to local families in need. No reservations required, just come on out!
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FEATURED RECIPE cont. Chimichurri 1 ½ cup 1 each 1 clove 1 tsp. 1 cup
Cilantro, fresh Jalapeno, stemmed, seeded Garlic Sugar Extra virgin olive oil
1 ½ cup Parsley, fresh 1 each Shallot 1 tbsp. Champagne vinegar 1 tsp. Lemon juice Salt and pepper to taste
Method Add all ingredients to blender except oil; puree. Slowly add oil. Season to taste with salt and pepper. Serve with a Pecorino Romano cheese polenta. Divide portions of polenta onto plates and place a pork shank on polenta. Drizzle Chimichurri sauce over shank and polenta.
Vina Robles Amphitheatre Wraps Up Fourth Season
NEEDTOBREATHE SEPTEMBER 9
TOTO SEPTEMBER 11
CHRIS ISAAK SEPTEMBER 14
AMY SCHUMER SEPTEMBER 15
GLORIA TREVI SEPTEMBER 18
BONNIE RAITT SEPTEMBER 23
TOWER OF POWER / WAR SEPTEMBER 24
CYNDI LAUPER SEPTEMBER 27
DOLLY PARTON SEPTEMBER 28
I LOVE THE 90’S FEATURING THE DOOBIE BROTHERS VANILLA ICE, KID ‘N PLAY, OCTOBER 21 COLOR ME BADD, ALL-4-ONE, TONE LOC & YOUNG MC OCTOBER 16
MARIACHI VARGAS DE TECALITLAN OCTOBER 30
THE MONKEES OCTOBER 22
Visit the Amphitheatre website for tickets and an up-to-date schedule: vinaroblesamphitheatre.com
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