Vina Robles Fall 2020 Newsletter

n e w s l e t t e r FA L L 2 0 2 0

Inside this

ISSUE 3 A Note from Hans-R. Michel 4 Featured Wine 5 New Release 6 In the Vineyard 7 In the Cellar

2

DEAR FRIENDS, I am pleased to share that our bistro service is back with a fresh menu and a new name—The Bistro at Vina Robles. And of this writing, we have resumed wine tastings as well.

We are feeling lucky indeed to have such expansive and beautiful outdoor spaces, as current regulations do not allow us to welcome you indoors. We are serving on both the Jardine Court and Petite Terrace, where we have installed misters to keep you comfortable in warmer weather.

As we continue to be responsible and respectful of guidelines and restrictions as they change, always be sure to check our website for current hours before making plans to visit.

I hope you and yours remain safe and healthy.

Best regards, Hans-R. Michel

3

FEATURED WIN

Featured Wine

4

2018 GRENACHE

TERRA BELLA VINEYARD PASO ROBLES We are excited to introduce our first stand-alone release of Grenache. This variety has proven to grow so well at our estate Terra Bella Vineyard that we felt compelled to craft this limited showcase from the 2018 vintage. Terra Bella Vineyard is located in the rugged coastal mountains of the Adelaida District. Here, rocky calcareous soils and high elevations combine to create perfect conditions for this classic RhĂ´ne varietal. This wine was aged for 20 months in 50-percent new French oak barrels to cultivate added complexity and complementary vanilla notes. Only 320 cases were produced.

TASTING NOTES The 2018 Grenache offers expressive aromas of fresh red fruits and vanilla cream with hints of cola and baking spice. A silky, rounded palate bursts with brambly flavors of raspberry, strawberry, cherry confection and white pepper. This is a wine of all-out deliciousness, finishing with velvety tannins and perfectly poised acidity.

PAIRING RECOMMENDATIONS This exquisitely textured Grenache is a fitting match for savory fare such as lamb Provençal, coq au vin, grilled sausage and stuffed eggplant.

2018 THE ARBORIST The Arborist pays homage to the iconic oaks of Paso Robles—and to those who care for them. We have always been passionate about these majestic trees, so much so that we named our winery after them, as “robles” is Spanish for “oaks.”

This 2018 blend consists of Syrah, Petite Sirah, Grenache and Tannat, predominantly from our estate Huerhuero Vineyard adjacent to our winery. Here, warm afternoons and cool evening breezes shepherd the grapes to perfect ripeness. The result is a wine that showcases Kevin’s blending expertise with an approachable style for everyday enjoyment.

The 2018 vintage of The Arborist is the perfect go-to wine for any meal. It presents captivating aromas of violets, wild raspberry, plum and tobacco with hints of vanilla and toasty oak. A supple texture offers generous flavors of cherry, blueberry and boysenberry, all underscored by suggestions of cedar, savory spice and sleek minerality. Fresh acidity and fleshy tannins converge on a mouthwatering finish.

TECHNICAL NOTES AGING: BOTTLING DATE: RELEASE DATE: ALCOHOL:

OAK BARRELS APRIL 15, 2020 JUNE 1, 2020 14.5%

NEW RELEAS

New Release

5

In The Vineyard with Vineyard Operations Manager Carter Collins

2020 VINTAGE UPDATE This has been a year of disruption, to say the least— but in our estate vineyards, it has been nothing but smooth sailing. In fact, the growing season has been so uneventful as to be abnormal.

It started with steady spring weather from bud break through flowering, allowing for a nice set that promises a full crop across all varieties. A few days of 100+ degrees around the Fourth of July aside, highs have been consistently hovering in the mid 80s to low 90s, with overnight lows in the 50s. About as perfect as it gets.

Therefore, our vines are very happy and healthy this year—so much so that we need to make sure they do not become too vigorous. As of this writing, we have kept supplemental irrigation to a minimum, and we are now judiciously removing vine shoots to open up the canopies. The goal is to help the vines transition their energy from canopy growth to fruit development.

As our belief in sustainable winegrowing includes taking care of our people as well as the environment, it’s not unusual for me to work hard to make sure everyone is happy and healthy. Our vine rows are spaced six to eight feet apart, making for natural social distancing when working amongst them. Being outdoors is a big plus right now, but we continue to wear masks at team meetings and in group settings. Personally, I’m grateful to be working, and for being busy and active. I get to come to work and be outside in the field—I don’t ever take that for granted!

I am used to growing seasons that bounce all over the place—seems as though there is always something to react to. This year however, there has been very little that I cannot control. Of course, I’m still on my toes as there is plenty of time yet for Mother Nature to have the last laugh. But if I were a betting man, I would say that you can expect great wines from the Vina Robles 2020 vintage.

6

In The Winery

with Winemaker Kevin Willenborg

PHENOLICS We have all come to appreciate the colors, aromas, flavors and textures of our favorite wines—but did you know that all of these attributes are bound together by a common thread known as “phenolics?”

Indeed, phenolics are natural grape compounds that can make or break your enjoyment of any wine, and red wines in particular. For this reason, Winemaker Kevin Willenborg is deeply invested in all aspects of phenolics. In fact, he is considered one of Paso Robles’ leading experts in phenolic management.

“Every advancement we make in managing phenolics can help elevate your enjoyment of our wines,” Kevin says. “We have made huge strides in recent years, and I think the best is yet to come. You can’t underestimate their importance, as phenolics are the building blocks of pigment, taste, texture, mouthfeel and aging potential.”

Phenolics originate in the vineyard and come from the skins, seeds and pulp of the grapes.

Whereas whites are pressed off the fruit prior to fermentation, red wines are fermented with all of the fruit present which naturally leads to a much higher phenolic content. This is again heightened by carefully farming to produce a balanced vine with fewer clusters and smaller berries.

As soon as the fruit is harvested, we begin to manage these phenolics to our advantage.

For starters, our high-tech optical berry sorter removes material that can reduce color, such as underripe berries, raisins and stem particles. Then, during fermentation, Kevin carefully measures the phenolic extraction of each lot, both through real-time lab work and personal tasting. The key is getting the tannin molecules to bind with the color molecules during the fermentation process to elevate what are known as polymeric pigments.

“This is how you harness your phenolics to achieve richer mouthfeels, creamier textures and a reduction in perceived astringency,” Kevin says. “Doing it right can turn a very good wine into a great wine.”

So how does Kevin achieve this exactly? He is not saying. It begins in the vineyard, and continues with winemaking methods that are personal and proprietary. “I’ll take these tricks to the grave,” he says with a wink.

Phenolics may be as old as wine itself, but our industry’s mastery of them is relatively new and ongoing. We are excited to be on the forefront of this phenolic revolution.

7

ABOUT VINA ROBLES Growers and makers of expressive, approachable estate wines from Paso Robles, California, Vina Robles owns and farms six estate SIPÂŽ 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