Vina Robles Summer 2015 Newsletter

NEWSLETTER

|

SUMMER 2015

INSIDE THIS ISSUE

SUMMER 2015

3. . . . . . . . . A Note From Hans Nef 4. . . . . . . . . Featured Wine 5. . . . . . . . . New Release 6. . . . . . . . . Behind The Vine 7. . . . . . . . . A Fresh New Look for Vina Robles 8. . . . . . . . . Recipe 10. . . . . . . . Happenings

2 3

Dear Friends, If you want a taste of classic California, you cannot go wrong with Paso Robles in the summertime. The hills are golden brown, the afternoons are dry and warm, and the green vineyards add a splash of color in every direction. The summers here are nothing less than an iconic portrait of rural coastal California.

It is no secret that I hail from Switzerland, and that I was primarily drawn to Paso Robles because of its immense winegrowing potential. I knew that we could make world-class wine here. But what really sealed the deal for me was a more personal attraction to the region, to this beautiful landscape that is perhaps at its finest during the summer months.

I am always reminded of this when June rolls around each year in the vineyards. At this point, we have safely navigated the more worrisome phases of bud break and flowering, but the busy harvest season is still a ways off. It is a time when we can take a bit of a breather and appreciate our surroundings.

Summer also presents an ever-growing calendar of outdoor events and festivals around the region. At Vina Robles, we do our part to make the most of it, from the many concerts at our Amphitheatre to our Saturday Live musical performances at our Hospitality Center detailed in this newsletter.

I hope that you will come out and visit us this summer to soak up this magnificent season in Paso Robles.

Best regards,

Hans Nef Cover: Vina Robles Barbeque Lounge

SUMMER 2015

FEATURED WINE 2012 PETITE SIRAH – Estate Petite Sirah stands right alongside Zinfandel as one of California’s original wine grapes dating back more than 100 years, and perhaps finds its most natural home right here in Paso Robles, where it thrives amid our warm summer temperatures and limiting soils. For this reason, Petite Sirah has been a centerpiece of Vina Robles since early on. The 2012 vintage is a blend from three of our estate vineyards: Jardine, Huerhuero and Creston Valley. Each of these vineyards offers its own expression of Petite Sirah.

Creston Valley adds structure while Huerhuero contributes spice and minerality. Jardine brings a layer of silkiness. The blend was assembled after eight months of aging, then returned to barrels for an additional year of maturation to ensure seamless integration. The result is a Petite Sirah that exudes both fullness and complexity, with the signature power of Paso Robles Petite Sirah.

Tasting Notes The 2012 Petite Sirah bursts from the glass with heady aromas of boysenberry, black cherry, vanilla, and tobacco leaf. A juicy, mouthwatering texture cascades with flavors of blackberry, cherry and cedar. Firm tannins linger on the finish with notes of mocha, coffee and black pepper.

Pairing Recommendations The robust flavors of the 2012 Petite Sirah call for equally bold foods. Recommended pairings include peppercorn roast beef, grilled lamb chops and braised short ribs. After dinner, consider pairing it with dark chocolate.

4 5

NEW RELEASE 2014 WHITE4 As always, the latest vintage of our WHITE4 blend features a globetrotting selection of white grape varieties originating from the Rh么ne Valley (Viognier 54%), Italy (Vermentino 22%), Portugal (Verdelho 15%), and Bordeaux (Sauvignon Blanc 9%), all grown at our Paso Robles estate vineyards. The Viognier sets the tone with a full, viscous texture, while the Vermentino brings added mouthfeel. Meanwhile, the Verdelho and the Sauvignon Blanc contribute layers of vibrancy and complexity. The result is a deliciously unconventional blend that is greater than the sum of its parts. The 2014 WHITE4 blend opens with luscious aromas of white peach, mango and ginger spice. Pear and melon flavors cascade along a rich texture that reaches a refreshing note on the finish. Consider this wine a perfect summertime sipper.

AGING: STAINLESS STEEL BOTTLING DATE: 04.23.1504.27.15 RELEASE DATE: 05.15.15 ALCOHOL: 14.9%

SUMMER 2015

BEHIND THE VINE Behind The Vine with Viticulturist Sukhy Sran Summertime is when the rubber hits the road in the vineyard, starting with a process called veraison—a French word, pronounced like “ver-EY-shun,” that signifies the onset of grape ripening.

To explain veraison, let us back up a bit. After bud break,

flowering and fruit set in the spring, the grapes begin growing into hard green berries. At this point, these young grapes taste extremely tart, and their texture is tough.

Come July, however, things begin to change as veraison kicks in. The grapes turn color and transition from the growth phase to the ripening phase. With red grape varieties, the green fruit transforms to purple. With white varieties, you start to see more golden yellow. In other words, they finally start to look like classic wine grapes.

During veraison, the grapes also begin developing sugar. The tart acidity diminishes, and the pH rises. The skins and seeds start to soften. At the end of veraison, the color transformation is complete, and the grapes are on their way to becoming sweet and juicy.

You could compare it to a green banana in your kitchen. As it ripens and turns yellow, it gets sweeter and softer and less acidic. That is similar to what happens to the grapes during veraison.

Veraison usually takes around two weeks from start to finish for a given grape variety. However, different grape varieties go through veraison at different times. A late ripening grape like Cabernet Sauvignon is usually one of the last varieties to complete veraison. By early August, however, all of the grapes have made the transition.

For me, veraison is when the growing season really kicks into high gear. It is the turning point. I love seeing veraison, because it means that the harvest season is coming (and so is football season!). Even though harvest is a lot of work, I always look forward to it. I like to get on with it, and to get the job done.

This year, the job will get done sooner rather than later. Due to the persistent drought, we are currently three weeks ahead of what we might call a “normal” schedule. At this rate, we are looking at our third straight early harvest.

6 7

Still, I have been around long enough to know that it will all cycle back eventually.

Before the drought kicked in, we had a string of later harvests. Who knows, by next summer, we could be talking about how things are behind a normal schedule. The pendulum swings back eventually.

Regardless, every year and without fail, you can count on veraison to pave the way for the harvest season to come.

A FRESH NEW LOOK FOR VINA ROBLES A wine label is a lot of things—it is an aesthetic statement, a branding mechanism and, at the end of the day, a practical consideration.

At Vina Robles, we recently delved into all of these aspects of wine labeling with the launch of our fresh new look to celebrate 15 years of winemaking.

The changes are noticeable, but not necessarily extreme. For the new design, we kept the overall feel of the label but chose to modernize its look. The understated presence of gold foil and the addition of an embossed image of the Vina Robles Hospitality Center mirror our commitment to producing elegant, well-structured wines while celebrating our family’s Paso Robles estate.

“It’s more of an evolution than a revolution,” says Winemaker Kevin Willenborg.

“They still look like Vina Robles wines, but they’ve been refined, and the sense of place has been heightened.”

Of all of the new labels, those for our WHITE4 and RED4 blends have undergone the most noticeable makeover. “They’re more bold, colorful and dramatic, which fits the style and identity of those wines,” Kevin says. “The Estate and Cuvée Collection labels are more classically elegant, which is a direct reflection of what’s in the bottle.”

The timing of the new labels could not have been better. Not only were they released in celebration of our 15th year of winemaking but the first red wines to carry continued page 9...

SUMMER 2015

RECIPE About the Chef – Julie Hoskins A lifelong foodie and longtime resident of the northern California wine country, Chef Julie Hoskins is the founder of Chic Le Chef Catering and the host of “The Culinary View” radio show on KPFZ FM in Lake County. Chef Julie’s culinary chops are also on full display on her “Unexpected Chef” blog. She particularly enjoys working with winemakers and creating dishes to highlight their wines. With this recipe, she offers an inspired pairing for our 2013 Sauvignon Blanc. In her words, “On their own, both the wine and dish are really nice, but together, they are truly magical.” This pairing was first published by “Summertime in A Glass,” a wine industry trade association dedicated to the promotion of Sauvignon Blanc. For more information, see UnexpectedChef.com and SauvBlanc.org.

Chef Julie’s Pan Seared Halibut Enjoy with Vina Robles 2013 Sauvignon Blanc – Estate Main Dish Ingredients (serves 4) 4 1/4 cup 1/2 cup 1/4 cup

Portions of halibut, 6-8 oz. each Preserved lemon, chopped into 1/2”″ pieces Kalamata olives, cut in half lengthwise Olive oil plus 1 tbsp. for cooking the halibut

1/4 cup 1 tbsp.

1 tbsp.

Italian parsley, chopped Fresh mint, chiffonade Shallots, chopped Salt & pepper to taste

Method Preheat oven to 375° F. Season halibut with salt and pepper. Mix preserved lemon, Kalamata olives, olive oil, Italian parsley, fresh mint, and shallots in small bowl. Season with salt and pepper. Reserve.

Heat a 12” non-stick oven proof skillet to medium. Add 1 tablespoon olive oil to heated skillet. Place halibut in skillet and sear on one side for 2-3 minutes. Using a fish spatula, turn over and place back in skillet.

Put skillet into oven and finish halibut, approximately 6 to 7 minutes. Remove and allow to rest for plating.

Pistachio Cilantro Pesto Ingredients (makes 1 cup) 1 cup Pistachios, shelled 1/2 cup Cilantro, cleaned and dried, leaves and stems 1/4 cup Pistachio oil

1 cup 3

Olive oil Garlic cloves, blanched in boiling water for 1 minute Salt & pepper to taste

8 9

Method Add all ingredients in bowl of food processor. Process until smooth and reserve for plating. Place 2 tablespoons pesto on plate and use back of spoon to form a circle, approximately 6 inches in diameter.

Set halibut on pesto circle, covering only half of the pesto circle.

Top halibut with 2 tablespoons of preserved lemon Kalamata relish.

A FRESH NEW LOOK FOR VINA ROBLES cont. the new look were also the wines Kevin made during his first vintage at Vina Robles.

“With winemaking, you’re always trying to take things to the next level, and we’ve been working hard to do that over the past three years,” Kevin says. “In that way, these more refined labels are a direct reflection of what we’ve been doing out in the vineyards and in the winery. It’s something you can taste, and now something you can see.”

SUMMER 2015

HAPPENINGS Celebrate Dad with a “Smoke Out” Here is a chance to honor dad with a “Father’s Day Smoke Out” on June 21 from 12:30 to 2:30 p.m. First, treat the entire family to a decadent buffet lunch offered by Stein’s BBQ & Catering. The menu includes a variety of meats, salads, breads, mac ‘n cheese, a scrumptious dessert platter, and, for adults, a complimentary glass of Vina Robles wine. Next, fathers are invited to soak up an afternoon of live music by Jan & Ted while they savor a cigar provided by Boyd’s Tobacco. Additional wine and cigars will be available for purchase.

Tickets are $65/pp; $55/Signature Wine Club members; $25/children. To purchase, visit vinarobles.com or call 805-227-4812, option 1.

The Sweet Sounds of “Saturday Live” – Now Offered Weekly!

Weekends are even sweeter as we invite you to enjoy our “Saturday Live” concerts taking place every Saturday from 1:00 to 4:00 p.m. at our luxurious Hospitality Center.

No reservations are required for these complimentary events. Tastings, wines by the glass and charcuterie plates are available for purchase.

Following are our upcoming Saturday Live dates. For the full schedule, visit vinarobles.com: June 6 Nataly Lola Pop, Folk, Jazz June 13 Pam Smith Duo Contemporary, Pop, Jazz June 20 Chris Beland Indie, Folk June 27 Dave DePonte Ukulele

Vina Robles Amphitheatre Rocks The oak trees hold storybook poses; the landscape undulates with vineyard backdrops; and the ocean air plots to steal the day’s heat, leaving in its wake perfect evenings for enjoying world-class music in an intimate setting. Now in its third season scheduled from mid-April through November, the 3,300-seat Vina Robles Amphitheatre continues to provide the only venue of this magnitude located between Santa Barbara and San Jose—yet the furthest seat is located only 150 feet from the stage.

This magical venue includes concession areas featuring everything from traditional

burgers to Old World-style wood fired pizzas—all focused on fresh, local ingredients.

Guests may enjoy a glass or bottle of Vina Robles wine with any menu choice. Another

10 11

popular offering is the pre-show happy hour that invites Signature Wine Club members to mingle before the performance.

TEDESCHI TRUCKS BAND JUNE 5

LITTLE BIG TOWN JUNE 23

ROB THOMAS JULY 5

THIRD EYE BLIND / DASHBOARD CONFESSIONAL JULY 17

WILLIE NELSON / ALISON KRAUSS JULY 21

LINDSEY STIRLING AUGUST 6

JACKSON BROWNE AUGUST 8

ZIGGY MARLEY AUGUST 14

JOE BONAMASSA AUGUST 24

SOCIAL DISTORTION SEPTEMBER 11

BRIAN REGAN SEPTEMBER 13

GEORGE THOROGOOD / BUDDY GUY SEPTEMBER 20

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

RINGO STARR OCTOBER 2

SIGNATURE WINE CLUB EVENTS Vineyard Tour & Lunch Calling all Signature Wine Club members! We invite you to tromp through the vineyard on July 11 with Winemaker Kevin Willenborg. Enjoy an intimate, informative tour before returning to our Hospitality Center for a summer’s lunch with live music. Offerings include gourmet sandwiches, salads, dessert, and a complimentary glass of wine.

Tickets are $65/pp. Guest check-in is at 10:00 a.m.; vineyard tour starts promptly at 10:30 a.m. with lunch continuing from 11:30 a.m. to 1:00 p.m. Reservations may be made online at 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