Vina Robles Spring 2014 Newsletter

NEWSLETTER

|

SPRING 2014

2 3

SPRING 2014

INSIDE THIS ISSUE

Dear Friends, 3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Behind The Vine 6. . . . . . . . . Featured Wine 7. . . . . . . . . New Release 8. . . . . . . . . Recipe 9. . . . . . . . . Rosé Revealed 10. . . . . . . . Happenings

The arrival of 2014 is momentous at Vina Robles, as it marks our 15th year of winemaking in Paso Robles.

Our first harvest came in 1999, and ever since we have been focused on crafting estate-grown wines that reflect both our European heritage and our local terroir.

While our focus remains the same, much has changed at Vina Robles over the years, including the addition of new estate vineyards, the opening of our Hospitality Center and, most recently, the launch of the Vina Robles Amphitheatre.

Meanwhile, over this same period, the Paso Robles region has grown immensely in quality and stature. It is now regarded as one of the world’s premier wine countries and was just recently named “Wine Region of the Year” by Wine Enthusiast Magazine. Looking back, it is amazing that we have all come so far in a mere 15 years.

Speaking of Paso Robles, we invite you to join us at the CABs of Distinction Gala in April, hosted by the member wineries of the Paso Robles CAB Collective. True to its name, this event showcases Paso Robles as an up-and-coming force in Cabernet Sauvignon and other red Bordeaux varieties from California. Event details can be found later in this newsletter.

The coming summer also marks the second season at the Vina Robles Amphitheatre.

The schedule is still being formulated, but like last year, you can expect to see an exciting mix of world-class musicians and other performers.

We look forward to seeing you in our 15th anniversary year.

Best regards,

Hans Nef

2 3

SPRING 2014

INSIDE THIS ISSUE

Dear Friends, 3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Behind The Vine 6. . . . . . . . . Featured Wine 7. . . . . . . . . New Release 8. . . . . . . . . Recipe 9. . . . . . . . . Rosé Revealed 10. . . . . . . . Happenings

The arrival of 2014 is momentous at Vina Robles, as it marks our 15th year of winemaking in Paso Robles.

Our first harvest came in 1999, and ever since we have been focused on crafting estate-grown wines that reflect both our European heritage and our local terroir.

While our focus remains the same, much has changed at Vina Robles over the years, including the addition of new estate vineyards, the opening of our Hospitality Center and, most recently, the launch of the Vina Robles Amphitheatre.

Meanwhile, over this same period, the Paso Robles region has grown immensely in quality and stature. It is now regarded as one of the world’s premier wine countries and was just recently named “Wine Region of the Year” by Wine Enthusiast Magazine. Looking back, it is amazing that we have all come so far in a mere 15 years.

Speaking of Paso Robles, we invite you to join us at the CABs of Distinction Gala in April, hosted by the member wineries of the Paso Robles CAB Collective. True to its name, this event showcases Paso Robles as an up-and-coming force in Cabernet Sauvignon and other red Bordeaux varieties from California. Event details can be found later in this newsletter.

The coming summer also marks the second season at the Vina Robles Amphitheatre.

The schedule is still being formulated, but like last year, you can expect to see an exciting mix of world-class musicians and other performers.

We look forward to seeing you in our 15th anniversary year.

Best regards,

Hans Nef

4 5

SPRING 2014

BEHIND THE VINE Behind The Vine with Viticulturist Sukhy Sran

we left the gophers and ground squirrels unchecked, they would destroy the vine roots

As I write, the year is still young, and yet we are already starting to make the wines

and devour the crop.

We prefer natural means of rodent control. Throughout our vineyards, we have

of 2014.

Of course, we are not technically making the wines yet, as there is not even fruit on the vines right now. Still, what we do in the vineyard during wintertime has a major

installed owl boxes with perches that also attract falcons and hawks—all rodent predators. We also supplement with live traps while avoiding poisonous baits.

impact on how the eventual wines will turn out. It is a

The winemaker rightfully deserves the credit for the finished product, but when

cliché to say that wine is made in the vineyard, but the

you enjoy your next glass of Vina Robles wine, remember that it all started in the

cliché is nonetheless true.

wintertime vineyard.

It all begins with pruning the vines in preparation for the new growing season. Pruning is the act of cutting the vine canes (ie: branches) down close to the nubs, which are called spurs. We make the cut so that there are typically just two buds per cane, and two canes per spur.

From these buds will grow new canes and, later, grape clusters.

We prune for quality. By limiting the amount of buds per spur, we limit our yields in order to grow rich, concentrated fruit. With our pruning cuts, we are also mindful to cultivate evenly spaced canes and spurs, allowing for proper amount of sunlight and airflow through the fruiting zone. When pruning is done well, you end up with a balanced vine, which is the foundation for creating a balanced wine.

We have also been busy cultivating the soil in our estate vineyards. Over time, the soil can get hard and compacted, especially with the decomposed granite influence that is prevalent in our region. So we “deep till” down the vine rows, alternating rows each year. Deep tilling stimulates vine root growth, and allows air, water and nutrients to penetrate the soil.

In the tilled areas, we plant cover crops, such as barley and oats. In time, these crops will be mowed and tilled back into the soil, adding green nutrients that promote good soil health. We also amend the soil with compost to enhance the nutrient level.

Having SIP (Sustainability in Practice) Certified vineyards, we always strive to employ natural and wholesome vineyard practices.

There is one thing, however, that requires us to wage a bit of a battle with Mother Nature: rodent control. This is something that keeps us busy throughout the year. If

4 5

SPRING 2014

BEHIND THE VINE Behind The Vine with Viticulturist Sukhy Sran

we left the gophers and ground squirrels unchecked, they would destroy the vine roots

As I write, the year is still young, and yet we are already starting to make the wines

and devour the crop.

We prefer natural means of rodent control. Throughout our vineyards, we have

of 2014.

Of course, we are not technically making the wines yet, as there is not even fruit on the vines right now. Still, what we do in the vineyard during wintertime has a major

installed owl boxes with perches that also attract falcons and hawks—all rodent predators. We also supplement with live traps while avoiding poisonous baits.

impact on how the eventual wines will turn out. It is a

The winemaker rightfully deserves the credit for the finished product, but when

cliché to say that wine is made in the vineyard, but the

you enjoy your next glass of Vina Robles wine, remember that it all started in the

cliché is nonetheless true.

wintertime vineyard.

It all begins with pruning the vines in preparation for the new growing season. Pruning is the act of cutting the vine canes (ie: branches) down close to the nubs, which are called spurs. We make the cut so that there are typically just two buds per cane, and two canes per spur.

From these buds will grow new canes and, later, grape clusters.

We prune for quality. By limiting the amount of buds per spur, we limit our yields in order to grow rich, concentrated fruit. With our pruning cuts, we are also mindful to cultivate evenly spaced canes and spurs, allowing for proper amount of sunlight and airflow through the fruiting zone. When pruning is done well, you end up with a balanced vine, which is the foundation for creating a balanced wine.

We have also been busy cultivating the soil in our estate vineyards. Over time, the soil can get hard and compacted, especially with the decomposed granite influence that is prevalent in our region. So we “deep till” down the vine rows, alternating rows each year. Deep tilling stimulates vine root growth, and allows air, water and nutrients to penetrate the soil.

In the tilled areas, we plant cover crops, such as barley and oats. In time, these crops will be mowed and tilled back into the soil, adding green nutrients that promote good soil health. We also amend the soil with compost to enhance the nutrient level.

Having SIP (Sustainability in Practice) Certified vineyards, we always strive to employ natural and wholesome vineyard practices.

There is one thing, however, that requires us to wage a bit of a battle with Mother Nature: rodent control. This is something that keeps us busy throughout the year. If

6 7

SPRING 2014

FEATURED WINE

NEW RELEASE

2011 RED4

2013 ROSEUM – Huerhuero

Each vintage, our RED4 program presents us with a delicious challenge—

Our Roseum is a seasonal wine modeled after the dry, refreshing rosés

to craft a distinctive blend of four varietals whose sum will be greater than

of the Rhône Valley and southern France. The name Roseum is a

its parts. With the 2011 vintage, we met this challenge by assembling

tribute to that region’s rich history, which is evident in its Roman ruins

a blend of Syrah (35%), Petite Sirah (25%), Mourvèdre (25%) and

and the endurance of its centuries-old wine trade. The 2013 vintage

Grenache (15%) from our estate Huerhuero Vineyard, with contributions

comes exclusively from our estate Huerhuero Vineyard, primarily

from Creston Valley and Jardine vineyards. Prior to blending and bottling,

composed of Syrah (94%) with a dash of Viognier (6%). It offers an

the individual lots were aged for 16 months in French, Eastern European

abundance of fresh red fruit aromas leading with vibrant strawberry.

and American oak barrels. The resulting blend showcases the spice and

The inclusion of Viognier accentuates the wine with subtle floral notes

cherry qualities of Syrah; the structure of Petite Sirah; the forward fruit

and hints of peach. A crisp texture sets the tone for a clean, dry finish.

of Grenache; and the rustic character of Mourvèdre. These qualities

Enjoy the 2013 Roseum as a perfect seasonal match for the foods

converge to create a harmonious wine loaded with complexity and

and moods of springtime.

richness while remaining smooth and approachable.

Tasting Notes The 2011 RED4 offers elegant red cherry and plum aromas with subtle notes of anise and eucalyptus. Flavors of black cherry, blueberry and strawberry unfold along a soft, luscious texture.

Notes of vanilla and caramel emerge on a rich, chewy finish.

Pairing Recommendations The 2011 RED4 is a richly flavored blend that appeals to a variety of comfort foods, including pesto pizza, pasta Bolognese, grilled cheeseburgers, and barbecued chicken.

AGING: 5 MONTHS IN STAINLESS STEEL BOTTLING DATE: 03.06.14 RELEASE DATE: 04.01.14 ALCOHOL: 14.9%

6 7

SPRING 2014

FEATURED WINE

NEW RELEASE

2011 RED4

2013 ROSEUM – Huerhuero

Each vintage, our RED4 program presents us with a delicious challenge—

Our Roseum is a seasonal wine modeled after the dry, refreshing rosés

to craft a distinctive blend of four varietals whose sum will be greater than

of the Rhône Valley and southern France. The name Roseum is a

its parts. With the 2011 vintage, we met this challenge by assembling

tribute to that region’s rich history, which is evident in its Roman ruins

a blend of Syrah (35%), Petite Sirah (25%), Mourvèdre (25%) and

and the endurance of its centuries-old wine trade. The 2013 vintage

Grenache (15%) from our estate Huerhuero Vineyard, with contributions

comes exclusively from our estate Huerhuero Vineyard, primarily

from Creston Valley and Jardine vineyards. Prior to blending and bottling,

composed of Syrah (94%) with a dash of Viognier (6%). It offers an

the individual lots were aged for 16 months in French, Eastern European

abundance of fresh red fruit aromas leading with vibrant strawberry.

and American oak barrels. The resulting blend showcases the spice and

The inclusion of Viognier accentuates the wine with subtle floral notes

cherry qualities of Syrah; the structure of Petite Sirah; the forward fruit

and hints of peach. A crisp texture sets the tone for a clean, dry finish.

of Grenache; and the rustic character of Mourvèdre. These qualities

Enjoy the 2013 Roseum as a perfect seasonal match for the foods

converge to create a harmonious wine loaded with complexity and

and moods of springtime.

richness while remaining smooth and approachable.

Tasting Notes The 2011 RED4 offers elegant red cherry and plum aromas with subtle notes of anise and eucalyptus. Flavors of black cherry, blueberry and strawberry unfold along a soft, luscious texture.

Notes of vanilla and caramel emerge on a rich, chewy finish.

Pairing Recommendations The 2011 RED4 is a richly flavored blend that appeals to a variety of comfort foods, including pesto pizza, pasta Bolognese, grilled cheeseburgers, and barbecued chicken.

AGING: 5 MONTHS IN STAINLESS STEEL BOTTLING DATE: 03.06.14 RELEASE DATE: 04.01.14 ALCOHOL: 14.9%

8 9

SPRING 2014

RECIPE

ROSÉ REVEALED

About the Owner/Chef – Gabriel Jorge As the executive chef at Habaneros in downtown Paso Robles, Gabriel Jorge takes pride in creating truly authentic Mexican dishes and a handful of popular Tex-Mex specialties, too. Originally from the Michoacan state of Mexico, Gabriel began working at Los Angeles restaurants at age 15.

He relocated to Cambria when he was offered a position as chef at Old Stone Station. He enjoyed working there for 12 years before he and his wife, Adriana, had the opportunity to open Habaneros at 555 12th Street two-and-a-half years ago. Gabriel generously shares his Chile Relleno en Ahogada recipe as a savory match for our 2011 Vina Robles RED4. For more information, look up Habaneros on TripAdvisor.com.

From the Cellar with Winemaker Kevin Willenborg With the advent of spring, the dry rosé season is once again upon us.

A rosé is a wine made from red grapes, but processed more like a white wine. Whereas a red wine is fermented on its skins, a rosé sees minimal skin contact—just enough to give the juice its rosy hue.

In fine winemaking, there are two main methods for producing rosé. One method is to place the crushed red grapes into a press and, after a period of skin contact, gently squeeze the lightly colored juice from the fruit.

The other method—the one we use at Vina Robles—is called saignée, which is the French word for “bleeding.” With the saignée method, you place the newly crushed red grapes into a stainless

Chef Gabriel’s Chile Relleno en Ahogada 4

Enjoy with Vina Robles’ 2011 RED Ingredients (Serves 4) 20 oz.

1 1

Chicken, shredded (5 oz per chile pepper) Tomato, diced Yellow onion, diced salt and black pepper to taste 20 Raisins, diced (5 per chile pepper) ½ tbsp. Fresh garlic, minced ½ cup White mushrooms, diced 1 tbsp. Olive oil 2 cups Heavy cream 4 ½ cup Vina Robles 2011 RED 1 tbsp. Fresh basil 4 Pasilla chile peppers

Method Boil chicken; shred; then sauté with diced tomato, onions, salt and pepper. Add raisins. For sauce, sauté fresh garlic and mushrooms with a little olive oil; add cream, wine and basil. Next, stuff the chiles with the chicken mixture and gently cook them with half the sauce in the sauté pan for 2 minutes. Plate and pour remaining sauce over chiles. Serve with Mexican rice and refried beans. Buen apetito!

steel fermenter. Then, after around 24 hours of skin contact, you simply bleed some of the free-running juice out of the tank.

“We prefer saignée because there is no pressing of the skins,” says Winemaker Kevin Willenborg. “It’s gentler, with very minimal tannin extraction. This gives us a fresh, fruit-forward wine without any astringency.”

During the saignée process, the rosé juice is transferred to its own dedicated stainless steel tank and chilled to a temperature of 40 degrees for 48 hours. This allows heavier solids in the juice to settle to the bottom of the tank, and the cold temperature keeps fermentation from starting on its own.

Then, the juice is racked off the solids and into a fermentation tank. The juice is inoculated with a commercial yeast, and cold fermentation commences at 50 degrees.

Cold fermentation maintains the fruit’s natural freshness and more delicate aromatics.

“At warmer temperatures, subtle aromas tend to escape during fermentation, and they’re on a one-way ticket out,” Kevin explains. “So a long, cold fermentation helps us retain the wine’s aromatic complexity.”

After fermentation, the new wine is racked to small stainless steel tanks, where it ages on the lees for five months at the same cold temperature of 50 degrees.

“When it comes to making rosé, our methods are guided by the goal of producing a wine that is fresh, vibrant and aromatically complex,” Kevin says. “Those are the defining characteristics of our Roseum, and the charms that make it such a great fit for the spring and summer seasons.”

8 9

SPRING 2014

RECIPE

ROSÉ REVEALED

About the Owner/Chef – Gabriel Jorge As the executive chef at Habaneros in downtown Paso Robles, Gabriel Jorge takes pride in creating truly authentic Mexican dishes and a handful of popular Tex-Mex specialties, too. Originally from the Michoacan state of Mexico, Gabriel began working at Los Angeles restaurants at age 15.

He relocated to Cambria when he was offered a position as chef at Old Stone Station. He enjoyed working there for 12 years before he and his wife, Adriana, had the opportunity to open Habaneros at 555 12th Street two-and-a-half years ago. Gabriel generously shares his Chile Relleno en Ahogada recipe as a savory match for our 2011 Vina Robles RED4. For more information, look up Habaneros on TripAdvisor.com.

From the Cellar with Winemaker Kevin Willenborg With the advent of spring, the dry rosé season is once again upon us.

A rosé is a wine made from red grapes, but processed more like a white wine. Whereas a red wine is fermented on its skins, a rosé sees minimal skin contact—just enough to give the juice its rosy hue.

In fine winemaking, there are two main methods for producing rosé. One method is to place the crushed red grapes into a press and, after a period of skin contact, gently squeeze the lightly colored juice from the fruit.

The other method—the one we use at Vina Robles—is called saignée, which is the French word for “bleeding.” With the saignée method, you place the newly crushed red grapes into a stainless

Chef Gabriel’s Chile Relleno en Ahogada 4

Enjoy with Vina Robles’ 2011 RED Ingredients (Serves 4) 20 oz.

1 1

Chicken, shredded (5 oz per chile pepper) Tomato, diced Yellow onion, diced salt and black pepper to taste 20 Raisins, diced (5 per chile pepper) ½ tbsp. Fresh garlic, minced ½ cup White mushrooms, diced 1 tbsp. Olive oil 2 cups Heavy cream 4 ½ cup Vina Robles 2011 RED 1 tbsp. Fresh basil 4 Pasilla chile peppers

Method Boil chicken; shred; then sauté with diced tomato, onions, salt and pepper. Add raisins. For sauce, sauté fresh garlic and mushrooms with a little olive oil; add cream, wine and basil. Next, stuff the chiles with the chicken mixture and gently cook them with half the sauce in the sauté pan for 2 minutes. Plate and pour remaining sauce over chiles. Serve with Mexican rice and refried beans. Buen apetito!

steel fermenter. Then, after around 24 hours of skin contact, you simply bleed some of the free-running juice out of the tank.

“We prefer saignée because there is no pressing of the skins,” says Winemaker Kevin Willenborg. “It’s gentler, with very minimal tannin extraction. This gives us a fresh, fruit-forward wine without any astringency.”

During the saignée process, the rosé juice is transferred to its own dedicated stainless steel tank and chilled to a temperature of 40 degrees for 48 hours. This allows heavier solids in the juice to settle to the bottom of the tank, and the cold temperature keeps fermentation from starting on its own.

Then, the juice is racked off the solids and into a fermentation tank. The juice is inoculated with a commercial yeast, and cold fermentation commences at 50 degrees.

Cold fermentation maintains the fruit’s natural freshness and more delicate aromatics.

“At warmer temperatures, subtle aromas tend to escape during fermentation, and they’re on a one-way ticket out,” Kevin explains. “So a long, cold fermentation helps us retain the wine’s aromatic complexity.”

After fermentation, the new wine is racked to small stainless steel tanks, where it ages on the lees for five months at the same cold temperature of 50 degrees.

“When it comes to making rosé, our methods are guided by the goal of producing a wine that is fresh, vibrant and aromatically complex,” Kevin says. “Those are the defining characteristics of our Roseum, and the charms that make it such a great fit for the spring and summer seasons.”

10 11

SPRING 2014

HAPPENINGS

Become a Master Chocolatier for a Day We wanted to do something exceptional for Paso Robles

Zinfandel Festival Brings Home the Bacon—and Takes The Cake

Wine Festival Weekend, and on May 16 from 5:30 to

Whether you are “salty” or “sweet,” this year’s Paso Robles Zinfandel Festival is for

8:30 p.m. we invite you to roll up your sleeves and enjoy

you. On March 15 we will host a pairing of five sweet and savory bacon bites with our

an intimate, hands-on experience as you enter our very

Estate and Reserve wines as well as barrel samples of our 2013 Zinfandel, Estate.

own Atelier du Chocolat. The evening will unfold with an

We promise an explosion of flavors on your palate. Live music by Nathan Towne from

interactive, hands-on chocolate truffle making class led by

1:00 to 4:00 p.m. Tickets are $15/pp for the Reserve Tasting; $10/pp for the Estate

Master Chocolatier, Rebecca Wamsley, of Mama Ganache

Tasting. This event is complimentary/Signature

Artisan Chocolates. After the class, enjoy your decadent

Wine Club members.

creations paired with Vina Robles wines and live music on

Then, on March 16 we will continue our festival

our patio. Each participant will take home a “Vina Robles

weekend revelry, offering cupcakes decadently

Master Chocolatier” certificate and a box of their personal

paired with five Vina Robles wines and a barrel

handmade truffles to share with family and friends. Tickets

sampling of our 2013 Zinfandel, Estate. Meanwhile,

are $50/pp; $45/Signature Wine Club members. Reservations are required and

Nathan Towne will return to enchant guests with his

participation is limited to 20 guests.

gorgeous guitar work from 11:00 a.m. to 2:00 p.m.

Tickets are $15/pp; complimentary/Signature Wine Club members.

SIGNATURE WINE CLUB EVENTS

Paint the Town Red at The CABs of Distinction Gala

Our Signature Wine Club members are invited to join us for the following exclusive event.

If you are interested in tasting a spectrum of red Bordeaux wines from Paso Robles

Not a member yet? In addition to special events like these, your complimentary membership

wine country, do not miss the CABs of Distinction Gala happening April 26 from 10:00

entitles you to exclusive savings on wine and merchandise, complimentary tastings,

a.m. to 5:00 p.m. at River Oaks Hot Springs in Paso Robles. The day is one of many

three annual shipments of our new releases and more. To join, visit VinaRobles.com,

happenings scheduled around the 2nd annual CABs of Distinction event, which is

contact us at 805-227-4812, option 1 or e-mail wineclub@vinarobles.com.

organized by the Paso Robles CAB Collective (PRCC). The gala will include tastings of PRCC member wines paired with artisanal cheese and charcuterie. Luxurious lunch

Pick-Up Picnic in the Courtyard

fare will be provided by notable Paso Robles restaurants and caterers, including

Tote your lawn chairs and blankets to our beautiful Jardine Court as we welcome the

Robert’s Restaurant; Crush Catering; and the Avant-Garde Experience. Chocolate

spring season at our Pick-Up Party Picnic from 6:00 to 8:00 p.m. on both April 11

tastings, live music and demonstrations on barrel-making and glass etching will also

and April 12. Barrel samples and delicious nibbles will be on tap amid the live folk-

be a part of the day. Meanwhile, VIP tickets will include an exclusive panel discussion;

jazz strains of singer-songwriter guitarist Nataly Lola. Complimentary for Signature

a multi-course gourmet lunch provided by Thomas Hill Organics; and access to the

Wine Club members; $10/pp for guests. Please reserve for one of the two days on

VIP Lounge. Tickets may be purchased at www.pasoroblescab.com.

VinaRobles.com or by calling 805-227-4812, option 1.

10 11

SPRING 2014

HAPPENINGS

Become a Master Chocolatier for a Day We wanted to do something exceptional for Paso Robles

Zinfandel Festival Brings Home the Bacon—and Takes The Cake

Wine Festival Weekend, and on May 16 from 5:30 to

Whether you are “salty” or “sweet,” this year’s Paso Robles Zinfandel Festival is for

8:30 p.m. we invite you to roll up your sleeves and enjoy

you. On March 15 we will host a pairing of five sweet and savory bacon bites with our

an intimate, hands-on experience as you enter our very

Estate and Reserve wines as well as barrel samples of our 2013 Zinfandel, Estate.

own Atelier du Chocolat. The evening will unfold with an

We promise an explosion of flavors on your palate. Live music by Nathan Towne from

interactive, hands-on chocolate truffle making class led by

1:00 to 4:00 p.m. Tickets are $15/pp for the Reserve Tasting; $10/pp for the Estate

Master Chocolatier, Rebecca Wamsley, of Mama Ganache

Tasting. This event is complimentary/Signature

Artisan Chocolates. After the class, enjoy your decadent

Wine Club members.

creations paired with Vina Robles wines and live music on

Then, on March 16 we will continue our festival

our patio. Each participant will take home a “Vina Robles

weekend revelry, offering cupcakes decadently

Master Chocolatier” certificate and a box of their personal

paired with five Vina Robles wines and a barrel

handmade truffles to share with family and friends. Tickets

sampling of our 2013 Zinfandel, Estate. Meanwhile,

are $50/pp; $45/Signature Wine Club members. Reservations are required and

Nathan Towne will return to enchant guests with his

participation is limited to 20 guests.

gorgeous guitar work from 11:00 a.m. to 2:00 p.m.

Tickets are $15/pp; complimentary/Signature Wine Club members.

SIGNATURE WINE CLUB EVENTS

Paint the Town Red at The CABs of Distinction Gala

Our Signature Wine Club members are invited to join us for the following exclusive event.

If you are interested in tasting a spectrum of red Bordeaux wines from Paso Robles

Not a member yet? In addition to special events like these, your complimentary membership

wine country, do not miss the CABs of Distinction Gala happening April 26 from 10:00

entitles you to exclusive savings on wine and merchandise, complimentary tastings,

a.m. to 5:00 p.m. at River Oaks Hot Springs in Paso Robles. The day is one of many

three annual shipments of our new releases and more. To join, visit VinaRobles.com,

happenings scheduled around the 2nd annual CABs of Distinction event, which is

contact us at 805-227-4812, option 1 or e-mail wineclub@vinarobles.com.

organized by the Paso Robles CAB Collective (PRCC). The gala will include tastings of PRCC member wines paired with artisanal cheese and charcuterie. Luxurious lunch

Pick-Up Picnic in the Courtyard

fare will be provided by notable Paso Robles restaurants and caterers, including

Tote your lawn chairs and blankets to our beautiful Jardine Court as we welcome the

Robert’s Restaurant; Crush Catering; and the Avant-Garde Experience. Chocolate

spring season at our Pick-Up Party Picnic from 6:00 to 8:00 p.m. on both April 11

tastings, live music and demonstrations on barrel-making and glass etching will also

and April 12. Barrel samples and delicious nibbles will be on tap amid the live folk-

be a part of the day. Meanwhile, VIP tickets will include an exclusive panel discussion;

jazz strains of singer-songwriter guitarist Nataly Lola. Complimentary for Signature

a multi-course gourmet lunch provided by Thomas Hill Organics; and access to the

Wine Club members; $10/pp for guests. Please reserve for one of the two days on

VIP Lounge. Tickets may be purchased at www.pasoroblescab.com.

VinaRobles.com or by calling 805-227-4812, option 1.

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