Vina Robles Newsletter Summer 2013

N E W S L E T T E R

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S U M M E R

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V I N A R O B L E S A M P H I T H E AT R E

INSIDE THIS ISSUE

SUMMER 2013

3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Behind The Vine 5. . . . . . . . . Corkscrew - Or Unscrew?

6. . . . . . . . . Featured Wine 7. . . . . . . . . New Release 8. . . . . . . . . Recipe 10. . . . . . . . Happenings

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Dear Friends, As summer arrives, we enter the heart of the growing season in our estate vineyards.

The vines have fully awakened, and green growth is now abundant. The baby clusters will soon begin to flower and set the crop for the 2013 vintage.

In five months or so, the fruit will be harvested, and the annual cycle will begin anew. After growing grapes and producing wines in Paso Robles for more than a decade, it all feels very familiar.

Each vintage may be different in character, but the seasonal growing cycle is always the same.

Beyond the vineyard, however, something very new and different is happening at Vina Robles this summer, as we are excited to open the new Vina Robles Amphitheatre on July 6 with a performance by the legendary rock band YES. This concert kicks off a remarkable slate of performances by high-profile performers of various musical styles. Other performers include renowned comedians as well as the iconic storyteller Garrison Keillor. More details on the amphitheatre and its 2013 schedule are shared later in this newsletter.

Music and the arts have long been a part of the Vina Robles experience. We began showcasing original art with the opening of our hospitality center in 2007, and we launched our first concert series the following year. Music, art and wine share a natural bond, one that we are proud to take to the next level with San Luis Obispo County’s premier outdoor concert venue.

Best regards,

Hans Nef

SUMMER 2013

BEHIND THE VINE

PART 2 of 2

Behind The Vine with Viticulturist Sukhy Sran Does vineyard soil have a direct impact on the character of the fruit, and the resulting wine? Some say that it does not. But I can assure you that it does.

I think that some confusion arises from how you define “direct impact.” Can a soil impart a specific flavor, such as “mineral” or “earthy?” That is hard to say. But there is no question that the chemistry and composition of a soil play a significant role in how grapes grow and ripen.

If you plant a vine in rich soil that holds moisture and another in thin, dry soil, each will produce grapes with differing character—which will result in wines of differing qualities.

I speak from experience, because I manage several estate vineyards at Vina Robles. In the previous newsletter, I talked about how the soil conditions vary greatly from one estate vineyard to the next. Our Creston Valley Vineyard has the richest soil, while Jardine Vineyard’s soil is thinner and more infertile.

Huerhuero Vineyard splits the difference, with some areas that lean toward the richer side, and others that are thinner and rockier.

These differences are evident in the fruit as you move from one vineyard to the next, particularly with varietals that we grow at each location, such as Cabernet Sauvignon and Petite Sirah.

I am not very poetic, and I do not make wine, so I will defer to our winemaker, Kevin Willenborg, when it comes to describing how all of this translates to the bottle.

If you ask Kevin about our Cabernet Sauvignon or Petite Sirah, he will tell you that Creston Valley Vineyard tends to yield a wine with firm structure, nice layers and palate density. Huerhuero Vineyard leans more toward the elegant side, with excellent natural balance, whereas Jardine Vineyard produces a riper, softer mouthfeel.

There is a misconception that superior fruit comes from the poorest soils, such as those that are dry, porous and low in nutrients. I do not agree. For example, we get excellent fruit at Creston Valley Vineyard. Here, the soil is fairly rich by Paso Robles standards, and it holds a nice amount of moisture. But it is also balanced in terms of nutrients and chemistry.

The best thing about growing fruit in different locations with varying soils is that it provides us with more options for blending, and for achieving the Vina Robles style of wine. It is like trying to paint a picture. If you have more colors to paint with, the better chance you have of creating what you want.

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CORKSCREW—OR UNSCREW? To open a bottle of Vina Robles wine, sometimes you need a corkscrew—and sometimes you just need to unscrew. So you might be wondering why we use corks on some wines, and screwcaps on others.

The wine screwcap was first commercialized in the 1970s, but failed to gain traction in the California wine industry for the next 30 years. But that all began to change in the early 2000s, when the screwcap quickly asserted itself as a legitimate closure for fine wines.

So what changed? A few things. First, winemakers were becoming increasingly engaged in the issue of “cork taint,” whereby the cork can become compromised by natural compounds that impart “off” aromas and flavors to a wine. At the same time, the screwcap took a technological leap forward, with advanced materials and breathable liners.

So at a moment when winemakers were growing restless with the issue of cork taint, a viable alternative presented itself in the form of modern screwcaps.

“It was a win-win situation for wineries,” says Winemaker Kevin Willenborg. “The screwcap presented itself as a serious new bottling option, and because of that, the cork industry was extra motivated to tackle the problem of cork taint. In the end, we got higher-quality screwcaps and higher-quality corks.”

For this reason, Kevin is comfortable using both corks and screwcaps when bottling Vina Robles wines—but for different reasons, on different wines.

(Continued on page 9)

SUMMER 2013

FEATURED WINE 2012 VERMENTINO – Huerhuero The 2012 Vermentino marks our second bottling of this classic Italian varietal, which remains rare in California. We first planted Vermentino at our estate Huerhuero Vineyard as a trial varietal, and it soon became a mainstay component of our WHITE4 blend. In time, it performed so well at Huerhuero Vineyard that it merited its own stand-alone showcase.

The 2012 vintage was fermented in a combination of small stainless steel tanks and neutral French oak barrels to achieve a balance of crisp aromatic freshness and textural roundness. The wine was aged sur lie for four months in these vessels to enhance the complexity and its characteristically rich mouthfeel.

Tasting Notes The 2012 Vermentino offers abundant aromas of pear, citrus and melon with notes of spice. A lusciously rounded palate fills the mouth with rich, creamy flavors of tangerine, nectarine, melon, and green apple. The finish is soft and elegant, with a perfect note of harmonizing acidity.

Pairing Recommendations The soft, rounded profile of the 2012 Vermentino is a fine match for shellfish, crab cakes, seafood linguine, and traditional antipasti.

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NEW RELEASE 2010 PETITE SIRAH – Estate Petite Sirah has been a focus at Vina Robles since day one, as we knew early on that it was ideally suited to our estate vineyards in Paso Robles. The 2010 Petite Sirah marks our eleventh release of the varietal, and in that span we have happily joined the forefront of California’s Petite Sirah movement. The 2010 vintage is a blend from three estate vineyards—Huerhuero, Jardine and Creston Valley—along with contributions from Penman Springs and Ryan Road vineyards.

The result is a wine that exhibits a striking combination of power, complexity and grace. Heady aromas of boysenberry, mocha, violet, and nutmeg reveal an underlying smokiness. The palate is densely layered with lush flavors of boysenberry, blackberry, dark chocolate, and peppery spice. Creamy tannins and juicy acidity add structure to a smooth, opulent finish.

Aging: 16 months in French oak barrels Bottling date: 05.08.12 Release date: 07.04.13 Alcohol: 14.8% pH: 3.43 Total acidity: 6.8 g/L BEST OF CLASS GOLD MEDAL Sunset Magazine Wine Competition

SUMMER 2013

RECIPE About the Owner – Neb Mrvaljevic Located in Forest Park near Chicago, Neb Mrvaljevic’s European-style wine bar and lounge focuses on small-production organic wines and seasonal small-plate dishes with influences from around the world. The Serbianborn Neb is known for his affable personality and mischievous smile. His modus operandi is to ask guests their preferences and then he runs off to find something interesting and unexpected for them to try. He features both inexpensive and elite vintages, and loves to offer what he calls “crazy” wines from places such as Lebanon or Morocco. Lamb sliders, chorizopesto flatbread and quinoa and beet salad are just some of the tantalizing flavors that House Red brings together. Neb generously shares his Shrimp Alla Buzara recipe here as a playful match for our 2012 Vina Robles WHITE4. For more information, visit houseredvinoteca.com.

Neb Mrvaljevic’s Shrimp Alla Buzara Enjoy with Vina Robles’ 2012 WHITE4 Ingredients (Serves Six) 24 large raw shrimp, 1 ounce each (U-16 size) 8 tbls. extra-virgin olive oil (per preference) 3 plump garlic cloves, finely chopped 1/2 c. finely chopped shallots 1 tsp. coarse sea salt or kosher salt 1 c. white wine

1 tbls. tomato paste 1 c. water Freshly ground black pepper, to taste 1tbls. bread crumbs, more if needed 2 tbls. chopped fresh Italian parsley

Method Without discarding any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp. Slice open the back with a sturdy sharp paring knife, cutting through the shell, and scrape out the vein. Rinse the shrimp and pat dry.

Pour 1/4 cup of the olive oil in the sauté pan and set over medium-high heat. Scatter in the garlic; cook until sizzling, then stir in the shallots. When sizzling, stir in 1/4 teaspoon of the salt and 1/4 cup of the wine. Cook, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.

Pour in the rest of the wine; bring to a boil quickly, then add the water and 1/4 teaspoon salt, stirring. Bring

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to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp (see next step).

In a wide skillet pour 2 tablespoons of olive oil and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with 1/2 teaspoon salt. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.

With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with sauce. Stir in the coarsely ground pepper, then the tablespoon of bread crumbs — use more crumbs if the sauce is thin. Cook for another 2 minutes; then turn off the heat.

Drizzle the remaining 2 tablespoons olive oil — or more to taste — and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top and serve immediately.

CORKSCREW—OR UNSCREW?

(Continued from page 5)

“We know that modern screwcaps work great for wines that are lighter in style, and that are made to be consumed in their youth,” Kevin says. “That’s why you will see them on our white wines, as well as our RED4 blend. These wines emphasize vibrancy and freshness, and the screwcap does a magnificent job of preserving these qualities.”

For our heavier red wines, however, Kevin still prefers a cork closure. “Heartier wines are meant to evolve in the bottle,” he says. “With a high-quality cork, I know that we’re going to get the ideal rate of oxygen diffusion to ensure that the wine evolves well.”

According to Kevin, a first class cork provides reliable natural breathability in the form of “micro-oxygenation.” This allows oxygen to slowly permeate the wine over time, allowing the flavors and aromas to develop in the bottle, and enabling the tannins to soften along the way.

“New screwcap liners are being developed that may get us even closer to duplicating the micro-oxygenation rate of cork,” Kevin says. “There’s a lot of experimentation going on, but the jury is still out on long-term aging with screwcaps. It’s not a leap we’re prepared to make yet.”

Other factors come into play as well, namely tradition. “For a lot of people, when they open a $50 bottle of wine, they want to see a cork in it,” Kevin says. “And I can’t blame them. Corks have been the traditional closure for wine for centuries. People are familiar with how wines evolve in the bottle with cork over time. There’s a very real romance and sentimentality when it comes to corks.”

SUMMER 2013

HAPPENINGS Vina Robles Amphitheatre Opens in July We are excited to announce the grand opening of the Vina Robles Amphitheatre this summer.

“Our amphitheatre operating partner, Tim Reed, had long recognized the need for an outdoor, purpose-built performance space,” says Simone Michel, our director of customer relations and marketing at Vina Robles. “After years of research and planning, the project has finally found a home.”

Indeed, with its inaugural season and shows scheduled from July 6 through October 29, the Vina Robles Amphitheatre is here. As the only venue of its kind located between Santa Barbara and San Jose, the amphitheatre is designed with flexibility in mind, positioning itself to host varying types of performances for all ages, and music in a wide range of genres.

Of course, culture has never been far from the Vina Robles tasting experience.

From social dance lessons and chamber music to live bands and fine art exhibitions, we have always made it a priority to pair the arts with food and wine.

“The amphitheatre project is the next step that affords us the opportunity to expand our offerings and showcase an even broader selection of artists from around the world,” Simone says.

The acoustics at this 3,300-seat venue with Mission-inspired architecture are ideal.

“Boutique amphitheatres provide the most exquisite patron experience in that every seat is intimate and personal,” Simone says. “The most remote seat at this venue is located only 150 feet from the stage.”

Tickets are available at many price levels—from luxury boxes and premium seats to a combination of fixed and floor seating as well as a general admission lawn area. The Amphitheatre also includes a restaurant which will offer a multi-course pre-show meal in addition to concession areas with a wide variety of offerings ranging from house made corn dogs to wood fired pizzas. All menu items will feature seasonally inspired, local ingredients. Guests may enjoy Vina Robles estate wines by the glass or bottle with any of our menu options.

VIP packages are yet another option. These include preferred parking, a private entrance, dining area, a private viewing terrace and restrooms.

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“Regardless of the size of the show, our amphitheatre’s production capabilities are designed to support any major touring artist’s needs,” Simone says of the complex.

“The Central Coast is the last undeveloped promotional territory on the California coastline for mainstream concert events. Vina Robles is proud to fill this niche and can’t wait to share more delightful evenings with you.”

Vina Robles Amphitheatre Inaugural Season (Check vinaroblesamphitheatre.com for the most up to date schedule).

3700 Mill MILL Road, ROAD, Paso PASO Robles, ROBLES, CA Open OPEN Daily DAILY 10-6 summer 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