Vina Robles Summer 2014 Newsletter

NEWSLETTER

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SUMMER 2014

2 3

SUMMER 2014

INSIDE THIS ISSUE

Dear Friends, 3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Featured Wine 5. . . . . . . . . New Release 6. . . . . . . . . Behind The Vine 7. . . . . . . . . The Case for Stainless

Wine and the arts have always been closely aligned here at Vina Robles, culminating in the opening of the Vina Robles Amphitheatre last summer.

We are now excited to launch the Amphitheatre’s second season with an impressive lineup of performers from across the musical landscape, including Chicago, Kenny Loggins and Crosby, Stills & Nash.

9. . . . . . . . . Recipe

One of the most notable performers this summer is singer Sarah

10. . . . . . . . Happenings

Brightman, whose classical crossover recordings have generated multi-platinum sales around the world. Other stops on her 2014 tour have included Royal Albert Hall in London and the Dubai World Trade Center, and we are proud to have added Paso Robles wine country and the Vina Robles Amphitheatre to her itinerary.

Another new development coming this summer is the opening of our new Wine Club Lounge, a dedicated space created just for our Signature Club. Here, members are invited to join us for private tastings on Friday through Sunday, enjoying cozy seating and tableside service from our knowledgeable hosts.

The lounge can also be reserved for private group tastings and events during the week, and it is the latest example of how we are going all out to provide a rewarding and personalized experience for Signature Wine Club members.

We hope that you can come out for one of our concerts or other events this summer.

Best regards,

Hans Nef

2 3

SUMMER 2014

INSIDE THIS ISSUE

Dear Friends, 3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Featured Wine 5. . . . . . . . . New Release 6. . . . . . . . . Behind The Vine 7. . . . . . . . . The Case for Stainless

Wine and the arts have always been closely aligned here at Vina Robles, culminating in the opening of the Vina Robles Amphitheatre last summer.

We are now excited to launch the Amphitheatre’s second season with an impressive lineup of performers from across the musical landscape, including Chicago, Kenny Loggins and Crosby, Stills & Nash.

9. . . . . . . . . Recipe

One of the most notable performers this summer is singer Sarah

10. . . . . . . . Happenings

Brightman, whose classical crossover recordings have generated multi-platinum sales around the world. Other stops on her 2014 tour have included Royal Albert Hall in London and the Dubai World Trade Center, and we are proud to have added Paso Robles wine country and the Vina Robles Amphitheatre to her itinerary.

Another new development coming this summer is the opening of our new Wine Club Lounge, a dedicated space created just for our Signature Club. Here, members are invited to join us for private tastings on Friday through Sunday, enjoying cozy seating and tableside service from our knowledgeable hosts.

The lounge can also be reserved for private group tastings and events during the week, and it is the latest example of how we are going all out to provide a rewarding and personalized experience for Signature Wine Club members.

We hope that you can come out for one of our concerts or other events this summer.

Best regards,

Hans Nef

4 5

SUMMER 2014

FEATURED WINE

NEW RELEASE

2010 SYRÉE

2013 WHITE4

We like to say that Vina Robles unites Old World inspiration with California

Our 2013 WHITE4 is a multinational blend with a maverick Paso Robles

character, and our Syrée is exemplary of this mission. Each year, this

twist. Indeed, this blend merges four varietals from the Rhône Valley,

wine is a blend of Syrah, a noble grape from France’s Rhône Valley, and

Portugal, Italy, and Bordeaux—specifically Viognier (46%), Verdelho

Petite Sirah, a varietal that has made its name in California. The 2010

(19%), Vermentino (19%), and Sauvignon Blanc (16%), all from our

vintage is composed of Syrah (78%) from Ryan Road Vineyard and Petite

estate vineyards. As such, it exemplifies our region’s penchant for

Sirah (22%) from the Huerhuero and Penman Springs vineyards. After

creating unconventional cuvées in the pursuit of quality and complexity.

fermentation, each lot was aged separately before being blended in the

The 2013 vintage shows peach, mango and citrus on the nose, with

spring. The wine was then racked back to barrels for an additional year

smooth apricot and pear on the palate. A lively texture becomes clean

of aging and integration. The result is a robust yet harmonious wine that

and crisp on the finish, with lingering notes of spice.

combines Syrah’s lush, velvety character with Petite Sirah’s spicy power.

Tasting Notes The 2010 Syrée opens with warm aromas of briary berry, mocha spice and tobacco. Rich, refined flavors of boysenberry and blackberry show hints of smoky oak and black pepper. Textured tannins linger on a rich, creamy finish.

Pairing Recommendations The bold character of the 2010 Syrée is a nice match for hearty fare, including peppercorn steak, char-grilled filet mignon, and pan-seared lamb chops with garlic and herbs.

AGING: STAINLESS STEEL AND NEUTRAL FRENCH OAK BARRELS BOTTLING DATE: 04.01.14 04.02.14 RELEASE DATE: 05.16.14 ALCOHOL: 14.9%

4 5

SUMMER 2014

FEATURED WINE

NEW RELEASE

2010 SYRÉE

2013 WHITE4

We like to say that Vina Robles unites Old World inspiration with California

Our 2013 WHITE4 is a multinational blend with a maverick Paso Robles

character, and our Syrée is exemplary of this mission. Each year, this

twist. Indeed, this blend merges four varietals from the Rhône Valley,

wine is a blend of Syrah, a noble grape from France’s Rhône Valley, and

Portugal, Italy, and Bordeaux—specifically Viognier (46%), Verdelho

Petite Sirah, a varietal that has made its name in California. The 2010

(19%), Vermentino (19%), and Sauvignon Blanc (16%), all from our

vintage is composed of Syrah (78%) from Ryan Road Vineyard and Petite

estate vineyards. As such, it exemplifies our region’s penchant for

Sirah (22%) from the Huerhuero and Penman Springs vineyards. After

creating unconventional cuvées in the pursuit of quality and complexity.

fermentation, each lot was aged separately before being blended in the

The 2013 vintage shows peach, mango and citrus on the nose, with

spring. The wine was then racked back to barrels for an additional year

smooth apricot and pear on the palate. A lively texture becomes clean

of aging and integration. The result is a robust yet harmonious wine that

and crisp on the finish, with lingering notes of spice.

combines Syrah’s lush, velvety character with Petite Sirah’s spicy power.

Tasting Notes The 2010 Syrée opens with warm aromas of briary berry, mocha spice and tobacco. Rich, refined flavors of boysenberry and blackberry show hints of smoky oak and black pepper. Textured tannins linger on a rich, creamy finish.

Pairing Recommendations The bold character of the 2010 Syrée is a nice match for hearty fare, including peppercorn steak, char-grilled filet mignon, and pan-seared lamb chops with garlic and herbs.

AGING: STAINLESS STEEL AND NEUTRAL FRENCH OAK BARRELS BOTTLING DATE: 04.01.14 04.02.14 RELEASE DATE: 05.16.14 ALCOHOL: 14.9%

6 7

SUMMER 2014

BEHIND THE VINE This is how a Zinfandel vine becomes a Petite Sirah vine virtually overnight.

Behind The Vine with Viticulturist Sukhy Sran

However, it takes time for the new budwood to grow, mature and produce fruit. Our

When it comes to winegrowing, you have to be adaptable. Not everything works out

newly grafted vines will not produce any crop in 2014, but will deliver a light crop in

perfectly, and you need to be open to change in order to get the most out of your land.

2015 and a full one the year after.

Such was the case when we decided to graft 40 acres of Zinfandel vines over to

That is another thing about winegrowing. You not only need to be adaptable, you

Petite Sirah at our estate Huerhuero and Jardine vineyards. Petite Sirah has proven

also need to be patient!

to be a stronger performer for us, and it is also a better fit for the trellising that we employ in our vineyards. So we decided to make the switch.

On paper, the grafting process is pretty straightforward.

In practice, however, it is challenging. The vines are not naturally inclined to embrace a graft. You need a precise, delicate touch. I liken it to an art more than a science.

This is why we bring in a team of specialists to perform the actual grafting process. They are like the kickers in football, trained to execute a very specific task.

The grafting of our Zinfandel vines over to Petite Sirah began last January, when the vines were dormant. We chopped the Zinfandel vines just below the cordons, or arms, leaving just the tall trunk behind. Meanwhile, we took 18-inch cane cuttings of Petite

THE CASE FOR STAINLESS

Sirah from Jardine Vineyard to create budwood for the grafting to come. We placed this budwood in cold storage so that it would retain its moisture.

Then, in March, we called in the grafting specialists. They are hired guns who work in vineyards from Oregon to Napa and beyond. They promise a 95 percent success rate on the grafted vines, or they do not get paid. Those are my kind of odds.

When starting the grafting process, the specialists assess each vine trunk, looking for the straightest part, which is usually around 18 to 24 inches off the ground. They then chop the trunk down at that spot with a perpendicular cut.

Next, they cut two notches on either side of the exposed cut. The notches are about two inches deep. They insert budwood into both notches, then secure them with tape

From the Cellar with Winemaker Kevin Willenborg Oak barrels have a long and storied history in winemaking, and barrel aging is often associated with the world’s finest wines.

But what about wines that spend the duration of their aging in modern stainless steel tanks, and therefore never touch an oak barrel? Some might suspect that such wines are inherently inferior to their oak-aged counterparts, but the truth is more complicated than that.

and tree sealant. In time, one of the two grafts will prove to be stronger, so we will cut the other off and grow the vine from the strongest budwood.

continued...

6 7

SUMMER 2014

BEHIND THE VINE This is how a Zinfandel vine becomes a Petite Sirah vine virtually overnight.

Behind The Vine with Viticulturist Sukhy Sran

However, it takes time for the new budwood to grow, mature and produce fruit. Our

When it comes to winegrowing, you have to be adaptable. Not everything works out

newly grafted vines will not produce any crop in 2014, but will deliver a light crop in

perfectly, and you need to be open to change in order to get the most out of your land.

2015 and a full one the year after.

Such was the case when we decided to graft 40 acres of Zinfandel vines over to

That is another thing about winegrowing. You not only need to be adaptable, you

Petite Sirah at our estate Huerhuero and Jardine vineyards. Petite Sirah has proven

also need to be patient!

to be a stronger performer for us, and it is also a better fit for the trellising that we employ in our vineyards. So we decided to make the switch.

On paper, the grafting process is pretty straightforward.

In practice, however, it is challenging. The vines are not naturally inclined to embrace a graft. You need a precise, delicate touch. I liken it to an art more than a science.

This is why we bring in a team of specialists to perform the actual grafting process. They are like the kickers in football, trained to execute a very specific task.

The grafting of our Zinfandel vines over to Petite Sirah began last January, when the vines were dormant. We chopped the Zinfandel vines just below the cordons, or arms, leaving just the tall trunk behind. Meanwhile, we took 18-inch cane cuttings of Petite

THE CASE FOR STAINLESS

Sirah from Jardine Vineyard to create budwood for the grafting to come. We placed this budwood in cold storage so that it would retain its moisture.

Then, in March, we called in the grafting specialists. They are hired guns who work in vineyards from Oregon to Napa and beyond. They promise a 95 percent success rate on the grafted vines, or they do not get paid. Those are my kind of odds.

When starting the grafting process, the specialists assess each vine trunk, looking for the straightest part, which is usually around 18 to 24 inches off the ground. They then chop the trunk down at that spot with a perpendicular cut.

Next, they cut two notches on either side of the exposed cut. The notches are about two inches deep. They insert budwood into both notches, then secure them with tape

From the Cellar with Winemaker Kevin Willenborg Oak barrels have a long and storied history in winemaking, and barrel aging is often associated with the world’s finest wines.

But what about wines that spend the duration of their aging in modern stainless steel tanks, and therefore never touch an oak barrel? Some might suspect that such wines are inherently inferior to their oak-aged counterparts, but the truth is more complicated than that.

and tree sealant. In time, one of the two grafts will prove to be stronger, so we will cut the other off and grow the vine from the strongest budwood.

continued...

8 9

SUMMER 2014

THE CASE FOR STAINLESS (continued)

RECIPE

While barrel aging is optimal for many wines, particularly reds, it can also work against

About the Chef – Michael Craig

certain white wines.

Chef Michael Craig sets the creative culinary tone at The Crossing, a

Let’s start with a look at the fundamentals of barrels versus steel tanks. Oak barrels

top spot in Clayton, Missouri that fuses French and Northern Italian

are porous in texture, and allow for a slight exchange of outside air

influences with the best local produce and meats. Classically trained

contact, known as “micro-oxygenation.” Barrels can also impart “oaky”

in French cooking, Chef Michael also loves to delve into contemporary

characteristics to a wine’s aromatic and flavor profiles.

cooking techniques, resulting in distinctive dishes made with care. He

has been cooking all of his life and is known as a calming influence in the

By comparison, stainless steel tanks are smooth and impervious.

They provide a tight seal against outside air, and they impart no influence on a wine’s aroma or flavor.

kitchen and restaurant. In this newsletter, he graciously shares his fresh mussels recipe as a fine match for our 2013 WHITE4.

“Red wines are more stable with regards to oxidation,” says

Winemaker Kevin Willenborg. “Because they are fermented on the skins, they extract more tannins from the skins and seeds, which protect against oxidation. Most red wines actually benefit from the slow breathing

Chef Michael’s Fresh Mussels and Barley Enjoy with Vina Robles’ 2013 WHITE4

provided by barrel aging, softening and maturing along the way. They can

Ingredients (Serves 4)

also take on more oak influence without losing their varietal character.”

1/2 cup Farro or barley 2 lb. Mussels 2 oz. Butter 2 oz. Extra virgin olive oil 2 Garlic cloves, chopped 1/2 tsp. Red chili flakes 8 Bay leaves 2 cups Vina Robles 2013 WHITE4

White wines, in contrast, are more prone to oxidation. “The aromatics of white wines tend to be very delicate,” Kevin explains. “Cold aging in stainless steel preserves vibrancy and varietal expression with white wines. If we put them all in oak, we would lose that expression, and the wines would all start to taste the same.”

Therefore, barrel fermentation and aging are only employed as a small percentage of our white winemaking program. “With our Chardonnay, Viognier and other whites, I like to put about 10 to 20 percent in barrels,” Kevin says. “It adds complexity and mouthfeel, and we use mostly neutral barrels to keep the oak flavors in check. But we keep the majority

Method

of wine in stainless steel, because we want to make sure we retain full aromatics and true

In salted water, boil barley or farro until al dente, soft but with a gentle bite, not crunchy.

varietal character.”

Cool barley on a sheet pan in refrigerator. Hold. Clean mussels with cold water and pull

Of course, there are many fine white wines that are fermented and aged in oak barrels,

beards off. Heat butter with extra virgin olive oil in a sauce pan. Add garlic, red chili

so it ultimately comes down to a philosophical or stylistic decision. Our philosophy at Vina

flakes and bay leaves. Cook garlic until tan, not brown. Add wine and cook until alcohol is

Robles is that varietal distinctions are important to the quality and enjoyment of our wines.

evaporated, 5 -7 minutes. Add mussels and cover until opened. Drain, saving the broth.

“Fermenting and aging a white wine entirely in barrels is one direction, but that doesn’t

Clean mussels out of shells. In a sauté pan add 2 cups cooked barley with 1 cup

mean it’s better,” Kevin adds. “Oak barrels are great—but sometimes stainless steel is the

mussel broth and begin to reduce by 2/3. Add the mussels and warm until the broth just

way to go.”

coats the barley. Season with salt, olive oil, butter, and chopped parsley. Enjoy!

8 9

SUMMER 2014

THE CASE FOR STAINLESS (continued)

RECIPE

While barrel aging is optimal for many wines, particularly reds, it can also work against

About the Chef – Michael Craig

certain white wines.

Chef Michael Craig sets the creative culinary tone at The Crossing, a

Let’s start with a look at the fundamentals of barrels versus steel tanks. Oak barrels

top spot in Clayton, Missouri that fuses French and Northern Italian

are porous in texture, and allow for a slight exchange of outside air

influences with the best local produce and meats. Classically trained

contact, known as “micro-oxygenation.” Barrels can also impart “oaky”

in French cooking, Chef Michael also loves to delve into contemporary

characteristics to a wine’s aromatic and flavor profiles.

cooking techniques, resulting in distinctive dishes made with care. He

has been cooking all of his life and is known as a calming influence in the

By comparison, stainless steel tanks are smooth and impervious.

They provide a tight seal against outside air, and they impart no influence on a wine’s aroma or flavor.

kitchen and restaurant. In this newsletter, he graciously shares his fresh mussels recipe as a fine match for our 2013 WHITE4.

“Red wines are more stable with regards to oxidation,” says

Winemaker Kevin Willenborg. “Because they are fermented on the skins, they extract more tannins from the skins and seeds, which protect against oxidation. Most red wines actually benefit from the slow breathing

Chef Michael’s Fresh Mussels and Barley Enjoy with Vina Robles’ 2013 WHITE4

provided by barrel aging, softening and maturing along the way. They can

Ingredients (Serves 4)

also take on more oak influence without losing their varietal character.”

1/2 cup Farro or barley 2 lb. Mussels 2 oz. Butter 2 oz. Extra virgin olive oil 2 Garlic cloves, chopped 1/2 tsp. Red chili flakes 8 Bay leaves 2 cups Vina Robles 2013 WHITE4

White wines, in contrast, are more prone to oxidation. “The aromatics of white wines tend to be very delicate,” Kevin explains. “Cold aging in stainless steel preserves vibrancy and varietal expression with white wines. If we put them all in oak, we would lose that expression, and the wines would all start to taste the same.”

Therefore, barrel fermentation and aging are only employed as a small percentage of our white winemaking program. “With our Chardonnay, Viognier and other whites, I like to put about 10 to 20 percent in barrels,” Kevin says. “It adds complexity and mouthfeel, and we use mostly neutral barrels to keep the oak flavors in check. But we keep the majority

Method

of wine in stainless steel, because we want to make sure we retain full aromatics and true

In salted water, boil barley or farro until al dente, soft but with a gentle bite, not crunchy.

varietal character.”

Cool barley on a sheet pan in refrigerator. Hold. Clean mussels with cold water and pull

Of course, there are many fine white wines that are fermented and aged in oak barrels,

beards off. Heat butter with extra virgin olive oil in a sauce pan. Add garlic, red chili

so it ultimately comes down to a philosophical or stylistic decision. Our philosophy at Vina

flakes and bay leaves. Cook garlic until tan, not brown. Add wine and cook until alcohol is

Robles is that varietal distinctions are important to the quality and enjoyment of our wines.

evaporated, 5 -7 minutes. Add mussels and cover until opened. Drain, saving the broth.

“Fermenting and aging a white wine entirely in barrels is one direction, but that doesn’t

Clean mussels out of shells. In a sauté pan add 2 cups cooked barley with 1 cup

mean it’s better,” Kevin adds. “Oak barrels are great—but sometimes stainless steel is the

mussel broth and begin to reduce by 2/3. Add the mussels and warm until the broth just

way to go.”

coats the barley. Season with salt, olive oil, butter, and chopped parsley. Enjoy!

10 11

SUMMER 2014

AMPHITHEATRE SUMMER CONCERTS

HAPPENINGS Chill Out This Summer with “Saturday Live” We invite you to slow down and chill out during our “Saturday Live” musical performances taking place every other weekend this summer at our Hospitality Center—all while savoring award-winning Vina Robles wines. No reservations are required for these complimentary events. Tastings and wines by the glass are available for purchase. Following is our Saturday Live summer schedule:

KENNY LOGGINS JULY 12

SARAH BRIGHTMAN AUGUST 8

TEDESCHI TRUCKS BAND AUGUST 9

DIRTY HEADS / PEPPER AUGUST 10

SUGAR RAY / SMASH MOUTH / BLUES TRAVELER / UNCLE KRACKER AUGUST 13

CHICAGO SEPTEMBER 14

JEFF DUNHAM SEPTEMBER 21

CROSBY, STILLS & NASH SEPTEMBER 30

Jan and Ted on June 14 from 1:00 to 4:00 p.m.

Jan’s voice beautifully covers country and top 40 melodies combined with Ted’s rock guitar. Together, they create the “perfect blend” of high energy, toe tapping dance music.

Melody Klemin on July 12 from 1:00 to 4:00 p.m.

Singer-songwriter Melody Klemin offers an original blend of contemporary folk and Americana. Fans liken her sound with the acoustic stylings of Joan Osborne, Patty

Visit the amphitheatre website for tickets and an up-to-date schedule: vinaroblesamphitheatre.com

Griffin and the Dixie Chicks. A frequent and popular performer throughout San Luis Obispo, Klemin has just released her debut album titled “Cliffs.”

Three Martini Lunch on July 26 from 1:00 to 4:00 p.m.

This three-piece band of swinging lounge lizards performs the great standards by

SIGNATURE WINE CLUB EVENTS

Sinatra, Martin and Bennett as well as hits by newer artists such as Michael Bublé, Diana Krall and Tony DeSare.

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

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

Nataly Lola on August 9 from 1:00 to 4:00 p.m.

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

A young and gifted singer, songwriter and guitarist, Nataly Lola is beloved for her

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

distinctive folk-jazz repertoire coupled with lyrics and melodies that embody the

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

spirit of Americana. Her debut album, “Nataly Lola,” was released by Harvest Road Music last year.

Summer Wine Club BBQ Save the date for our Summer Wine Club BBQ on Saturday, July 26 at our Pleasant Valley

Jeff Peters on August 23 from 1:00 to 4:00 p.m.

Vineyard. You are invited to come enjoy your favorite Vina Robles estate wines paired

Guitarist Jeff Peters offers a distinctive sound incorporating a variety of influences

with items off the grill, live music and priceless wine country views. Visit our website at

including Brazilian, Spanish, Celtic as well as jazz and classical.

VinaRobles.com for tickets and more information about this member exclusive event.

10 11

SUMMER 2014

AMPHITHEATRE SUMMER CONCERTS

HAPPENINGS Chill Out This Summer with “Saturday Live” We invite you to slow down and chill out during our “Saturday Live” musical performances taking place every other weekend this summer at our Hospitality Center—all while savoring award-winning Vina Robles wines. No reservations are required for these complimentary events. Tastings and wines by the glass are available for purchase. Following is our Saturday Live summer schedule:

KENNY LOGGINS JULY 12

SARAH BRIGHTMAN AUGUST 8

TEDESCHI TRUCKS BAND AUGUST 9

DIRTY HEADS / PEPPER AUGUST 10

SUGAR RAY / SMASH MOUTH / BLUES TRAVELER / UNCLE KRACKER AUGUST 13

CHICAGO SEPTEMBER 14

JEFF DUNHAM SEPTEMBER 21

CROSBY, STILLS & NASH SEPTEMBER 30

Jan and Ted on June 14 from 1:00 to 4:00 p.m.

Jan’s voice beautifully covers country and top 40 melodies combined with Ted’s rock guitar. Together, they create the “perfect blend” of high energy, toe tapping dance music.

Melody Klemin on July 12 from 1:00 to 4:00 p.m.

Singer-songwriter Melody Klemin offers an original blend of contemporary folk and Americana. Fans liken her sound with the acoustic stylings of Joan Osborne, Patty

Visit the amphitheatre website for tickets and an up-to-date schedule: vinaroblesamphitheatre.com

Griffin and the Dixie Chicks. A frequent and popular performer throughout San Luis Obispo, Klemin has just released her debut album titled “Cliffs.”

Three Martini Lunch on July 26 from 1:00 to 4:00 p.m.

This three-piece band of swinging lounge lizards performs the great standards by

SIGNATURE WINE CLUB EVENTS

Sinatra, Martin and Bennett as well as hits by newer artists such as Michael Bublé, Diana Krall and Tony DeSare.

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

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

Nataly Lola on August 9 from 1:00 to 4:00 p.m.

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

A young and gifted singer, songwriter and guitarist, Nataly Lola is beloved for her

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

distinctive folk-jazz repertoire coupled with lyrics and melodies that embody the

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

spirit of Americana. Her debut album, “Nataly Lola,” was released by Harvest Road Music last year.

Summer Wine Club BBQ Save the date for our Summer Wine Club BBQ on Saturday, July 26 at our Pleasant Valley

Jeff Peters on August 23 from 1:00 to 4:00 p.m.

Vineyard. You are invited to come enjoy your favorite Vina Robles estate wines paired

Guitarist Jeff Peters offers a distinctive sound incorporating a variety of influences

with items off the grill, live music and priceless wine country views. Visit our website at

including Brazilian, Spanish, Celtic as well as jazz and classical.

VinaRobles.com for tickets and more information about this member exclusive event.

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