Vina Robles Winter 2015/2016 Newletter

NEWSLETTER

|

WINTER 2015/16

INSIDE THIS ISSUE

WINTER 2015 / 16

3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Featured Wine 5. . . . . . . . . New Release 6. . . . . . . . . Behind The Vine 7. . . . . . . . . From the Cellar 8. . . . . . . . . Perfect Holiday Pairings 10. . . . . . . . Happenings

2 3

Dear Friends, The harvest at Vina Robles concluded in late October with our final pick of Cabernet Sauvignon. By the time you read this newsletter, all of our 2015 wines will be fully fermented and the winery will have quieted down as we head into the holiday season.

Here at Vina Robles, some years are marked by major milestones, others by steady progress. Both types of years are important.

Building something big or planting a new vineyard is exciting, but incremental improvement is what really keeps us moving in the right direction.

This year was marked by numerous such improvements. In the vineyard, we installed high-tech soil moisture probes that will not only help us conserve water but also maximize fruit intensity. At the winery, we received our first pick from a new Cabernet Sauvignon planting at our estate Creston Valley Vineyard, which will help us bring further dimension to our Cabernet program.

Meanwhile, the Vina Robles Amphitheatre enjoyed its best season yet. It was our second season in partnership with our current promoter, and the resulting momentum was obvious. The frequency and quality of our acts has never been better.

So now it is time to build upon these and other positives, and to turn our eyes to the new year ahead. But not before we give thanks to you, our loyal friends, for your continued support. We hope to celebrate with you during the holiday season.

Best regards,

Hans Nef Cover: Vina Robles Tasting Room

WINTER 2015 / 16

FEATURED WINE 2014 VIOGNIER – HUERHUERO Our Viognier is planted along the crown of our estate Huerhuero Vineyard, where it benefits from Pacific breezes that blow through the Templeton Gap. This cooling effect enables the fruit to retain bright flavors and brisk acidity. We honor these qualities by cold fermenting the wine in stainless steel to retain the fruit’s inherent freshness, and by using a yeast that complements Viognier’s naturally expressive flavors. The wine is then aged sur lie at cold temperatures in small stainless steel tanks to develop added complexity. As a result, our 2014 Viognier does not exhibit the ultra-ripe, unctuous style of Viognier that is sometimes found in California, instead favoring vivid varietal character within the framework of crisp definition.

Tasting Notes The 2014 Viognier presents a golden straw color. Luscious peach aromas are intermingled with hints of orange peel, ginger and honeysuckle. A rich mouthfeel offers notes of peach with a quenching citrus finish.

Pairing Recommendations This freshly textured Viognier is a fine match for white fish, steamed mussels and cheeses such as aged Gouda.

4 5

NEW RELEASE 2012 SUENDERO The name Suendero (swen-dé-ro) is derived from Sueño Sendero, or the “Dream Path”—signifying the wine’s origins amid the magical terrain of our estate Adelaida Springs Ranch Vineyard in the rugged mountains west of Paso Robles. The vineyard resides in the heart of the Adelaida District at an elevation of 1,700 feet. Here, the mild coastal microclimate and shallow limestone soils are ideal for growing Bordeaux varieties with ample phenolic structure. The 2012 vintage is a classic Bordeaux-style blend of Cabernet Sauvignon (79%), Petit Verdot (17%) and Malbec (4%).

It presents itself as inky purple garnet in the glass, with aromas of dark currants and black cherries. Dark fruit flavors and chewy tannins linger on a long, balanced finish. This is a wine of stature that will reward careful cellaring.

AGING: 20 MONTHS IN FRENCH OAK BARRELS BOTTLING DATE: 06.11.14 RELEASE DATE: 11.27.15 ALCOHOL: 14.7%

WINTER 2015 / 16

2015 REFLECTION Behind The Vine with Viticulturist Sukhy Sran I am not going to beat around the bush—the 2015 growing season was challenging for us in the vineyard. In the end, the fruit we delivered to the winery looked great, but getting it to that point was not easy.

The season started with a smooth bud break, which is when the buds on the vine canes begin to push the first green growth of the season. So far, so good.

But then things got tricky during the blooming period, which is when the flowers self-pollinate to “set” the upcoming crop. Typically, the blooming period for us spans around three weeks in May. This year, however, it lasted six weeks due to unusually cool spring temperatures.

Even then, some of the flowers did not fully open, and so less fruit was set. As a result, yields were down across Paso Robles.

You might think that less fruit would have simply lightened our load and made our lives easier in the vineyard. But it does not work that way. We still had to do everything we normally do in terms of mobilizing our teams and equipment, and we still had the same amount of vineyards to tend to. However, with less fruit on the vine, you end up covering more ground on a given day. A team that might have covered five acres in a picking session was now trekking across eight or so acres. So technically our total picking time was less, but the act of picking was more grueling.

Determining our pick dates was trickier than usual as well. Picking decisions are made by selecting samples across an entire block or section of the vineyard to establish the average levels of sugar and acid at that point in time.

But with the long bloom this year, we had more

6 7

unevenness across the board, so establishing the average was trickier. We also had to be extra vigilant when picking the fruit, making sure we left any under-ripe clusters behind.

But as they say, all is well that ends well. Kevin, our winemaker, was pleased with the fruit. He said that the flavors and phenolics of our Cabernet Sauvignon were really strong and comparable in some cases to the 2013 vintage, which was a great year for our Bordeaux varieties.

Overall, our vineyards have never been in better shape, and our vineyard team is strong and experienced. A wet winter is predicted, and we could really use the rain.

As always, I am looking forward to what the next growing season will bring.

MIND YOUR WINE From the Cellar with Winemaker Kevin Willenborg The holiday season is a time of festivity, when friends are gathered, food is served and corks are pulled.

Now, when it comes to food, most people pay a lot of attention to the temperature at which it is served. But when it comes to wine? Not so much. White wines often come straight from the refrigerator, and red wines are fetched from the nearest shelf, which sets them both up for failure.

Even wines that are retrieved straight from temperaturecontrolled storage need some thought before serving.

“Improper serving temperature is an easy way to turn a great wine into an okay wine,” says Winemaker Kevin Willenborg.

The alleged rule of thumb about serving red wine “at room temperature” is responsible for a lot of heartbreak.

“Modern homes with central heating have rendered that advice obsolete,” Kevin says.

“Keep this in mind—a temperature that makes you really comfortable is typically not a good temperature for your red wine.”

Indeed, for red wines, Kevin recommends a serving range of 60 to 68 degrees. With richer reds, you want to steer more toward the middle of that range. With mediumbodied reds, you can aim more for the cooler end of the range. continued page 8...

WINTER 2015 / 16

MIND YOUR WINE cont.

“You can learn a lot just by paying attention,” Kevin says. “If you’re picking up a lot of alcohol in the nose and it seems like the fruit is disappearing, it’s probably too warm. If the tannins are angular and not filling out the palate, it could be too cool.”

When it comes to white wines, similar attentiveness can also pay dividends. “For lighter aromatic white wines, you want to aim for 50 to 55 degrees,” he says. “For a richer white like a Chardonnay, you might lean toward the higher 50s.”

Kevin explains that he “cold ferments” our white wines such as Sauvignon Blanc, Albariño and Vermentino because he wants to retain the fruit’s naturally delicate aromatics and crisp texture. The wines are aged at cold temperatures for this same reason.

“All that hard work can be for naught, however, if you don’t pay attention to the serving temperature,” he says. “All of those aromatics stay trapped in the glass if the wine is served right from the fridge. Conversely, if the wine sits out for a long time and gets too warm, these aromatics quickly blow off and you lose a lot of the intended experience.”

If your bottle of red wine is at room temperature, Kevin recommends placing it in the refrigerator for 15 minutes before serving. If your white wine has been fully chilled in the refrigerator, pull it out and allow it to warm up for 15 to 20 minutes.

“I would not get too obsessive about it,” he says. “You don’t want to walk around with a thermometer in your glass. Just recognize that wine temperature is something you can control, and it can make a real difference.”

PERFECT HOLIDAY PAIRINGS Earlier in this newsletter, we tackled the topic of proper wine serving temperature.

Now we want to explore some perfect wine and food pairings that will similarly elevate your holiday festivities.

8 9

PERFECT HOLIDAY PAIRINGS cont.

We begin with our 2014 WHITE4 blend, which is nimble enough to serve as an aperitif, but also fit for the dinner table. This wine’s bright fruit and balanced acidity provides a complementary contrast to many savory, substantial holiday foods. In particular, the rounded mouthfeel of the Viognier component enables this blend to stand up nicely to richer dishes.

Next, we suggest our 2014 Roseum – Huerhuero, which will enlighten any guest who believes that all pink wines are merely simple and sweet. Au contraire—this Europeanstyle rosé is both dry and complex. It opens with strawberry and pomegranate on the nose with hints of caramel. This is a versatile wine that can roll with a variety of flavors, making it a perfect appetizer or mid-course wine that will pave the way for the main course—particularly as its quenching finish acts as a perfect palate cleanser.

For a showstopper with the main course, consider our limited-release 2012 Petit Verdot – Huerhuero. This classic Bordeaux variety is typically quite tannic, and is therefore traditionally used as a blending grape. In our estate vineyards, however, Petit Verdot benefits from a long growing season that mellows out the tannin profile while retaining the grape’s signature dark color and flavor richness—ultimately meriting this rare stand-alone bottling of Petit Verdot.

Our Petit Verdot is brimming with cherry and dark chocolate flavors with hints of fine tobacco. Not only is it a fine match for flavorful fare such as holiday pot roast, it will also carry you through the dessert course and will make for a great conversation piece to share with your fellow wine lovers.

We hope that these pairings will help you pave the way for a tasty holiday season with family and friends.

WINTER 2015 / 16

HAPPENINGS Holiday Shopping is a Pleasure at Vina Robles Why not trade in the hectic hustle and bustle of the season for a peaceful shopping experience at Vina Robles? We invite you to peruse a wide range of elegant gifts amid the luxurious setting of our Hospitality Center, or enjoy the convenience of our online Holiday Gift Catalogue, which is available at VinaRobles.com. Gift items include our Cuvée Collection wines packaged in an elegant wooden box, large format bottle specials and our Petite Sirah set. Also up for grabs is a special on our Brut sparkling wine. And, of course, do not forget decadent stocking stuffers like gourmet goodies, chocolates, wine openers, and books. The Vina Robles Gift Catalogue is a sure way to make everyone’s season bright!

Illuminating Evening Rings in the Season on December 5 We invite you to launch your holiday festivities at our annual Illuminating Evening, which will be aglow with good cheer on December 5 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. Wine will be available for purchase. The apex of the evening is the ceremonial lighting of our towering Christmas tree, and rumor has it that Santa may make an appearance. In the spirit of the season, we will be accepting donations of new, unwrapped toys throughout the evening. The items will be distributed through the local Toys for Tots organization. No reservations required.

We look forward to celebrating with you.

Embrace “Esprit du Vin” on January 16 Join Vina Robles and a dozen neighboring wineries along Highway 46 East as we come together for “Esprit du Vin” to celebrate our local community and flavors.

The 15th annual Esprit du Vin happens on the evening of January 16 at Pear Valley Vineyards. This will be a delicious evening of wine paired with gourmet cheeses and tasty bites from area chefs, caterers and artisans. Live music will also fill the air at

10 11

this intimate event. The wineries of 46 East include Bianchi, Broken Earth, Eberle, Eos, Glunz Family Winery, Le Vigne, Mitchella, Pear Valley, Robert Hall, San Antonio, Tobin James, Villa San Juliette, and Vina Robles. For tickets and more information visit PasoRoblesWineriesEast.com.

Wine and Dine Your Valentine at Vina Robles Vina Robles is taking care of the romantic ambiance on February 13 so that you can simply come and indulge your sweetheart with a Valentine’s dinner by candlelight. Be sure to mark your calendar as more details are coming soon!

Vintage Paso is All About the Zin on March 18-20 Springtime begins on a tasty note across Paso Robles when our local heritage grape is celebrated at “Vintage Paso: Zinfandel Weekend” on March 18-20. A variety of special events will abound at more than 140 wineries, and a “Zinposium” seminar is planned for March 21. Festivities include wine and chocolate pairings, winemaker dinners, vineyard tours, barbecues, barrel tastings, live music and more. Stay tuned for related happenings at Vina Robles, and visit PasoWine.com for regionwide Vintage Paso events.

SIGNATURE WINE CLUB EVENTS Holiday Season Pick-Up Party Wrap up the year in holiday style at our Signature Wine Club Pick-Up Party on Friday, December 11 from 6:00 to 8:00 p.m. Our Hospitality Center will be brimming with a festive air as guests enjoy appetizers, desserts and our latest releases. Specials on wine purchases will also be available. This event is complimentary for Signature Wine Club members and $30 for guests. RSVP online at VinaRobles.com.

Shhh…Library Tasting for Members Only!

We invite Signature Wine Club members to experience something special at our Wine Club Library Tasting on January 16 from 1:00 to 3:00 p.m. This is a chance to taste some of our favorite vintages that are near and dear to Vina Robles. More details are coming soon, meanwhile, save the date!

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