n e w s l e t t e r vintage 2019 / issue 03
Harvest & HOSPITALITY
Inside this
ISSUE 3 A Note from Our Owners 4 Featured Wine 5 New Release 6 Behind the Vine 7 From the Cellar 8 New Faces 10 Featured Recipe
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DEAR FRIENDS, The air is getting cooler, the vineyard leaves are beginning to fall, but the cellar is still buzzing. The 2019 harvest season is almost wrapped up, but there is much to do before the vintage is put to bed. Excitement is also high at our hospitality center, where our new winery chef and director of hospitality are working hard to make your Vina Robles experiences all the more personal and memorable. You will learn more about them in the following pages. We hope that you will visit soon to taste our estate wines, have a bite, and soak up the wonderment of the season in Paso Robles. Best regards, Hans Nef and Hans –R. Michel
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FEATURED WIN
Featured Wine
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2016 FORE – PETITE SIRAH PASO ROBLES
Fore is a limited-release Petite Sirah from our estate Jardine Vineyard, where we are always on the lookout for errant golf balls from a neighboring course. Jardine Vineyard has been a cornerstone of our Petite Sirah program since 1999, consistently demonstrating the excellence of Petite Sirah grown in Paso Robles. Here, daily summer temperature swings of up to 50 degrees allow this variety to achieve powerful flavors while mellowing its notoriously thick tannins. The 2016 Fore is a shining example of this phenomenon, delivering rich flavors and bold textures with a smooth, supple finish. This wine was aged for 20 months in tight-grained French oak barrels, bringing an added touch of elegance and refinement to the palate.
TASTING NOTES The 2016 Fore offers a beautiful bouquet of boysenberry, blueberry, dark chocolate and baking spice. The palate is weighty yet balanced, revealing deep black fruit layers with notes of boysenberry, cherry cola and vanilla. Smooth tannins and juicy acidity find exquisite equilibrium on a rich, heady finish.
PAIRING RECOMMENDATIONS The rich flavors and juicy textures of the 2016 Fore are a fine match for char-grilled filet mignon, autumn beef stew and braised short ribs.
2017 CABERNET SAUVIGNON PASO ROBLES
Our highly anticipated 2017 Cabernet Sauvignon arrives as a worthy successor to the acclaimed 2016 vintage, showing once again why Paso Robles is considered a powerhouse producer of California Cabernet Sauvignon. The 2017 Cabernet Sauvignon combines the favorable attributes of two estate vineyards: Huerhuero Vineyard in the El Pomar and Geneseo Districts, and Creston Valley Vineyard in the Creston District. Huerhuero is distinguished by calcareous subsoils and moderating Pacific breezes that blow through the Templeton Gap. Creston Valley is elevated on high terrain with southern exposure and shallow soils with granulated limestone. Together, these sites combine to produce a wine with natural balance, expressive flavors and impressive structure. The 2017 vintage was aged for 20 months in French, American and Hungarian oak barrels, and a complement of estate Petit Verdot was included in the final blend for enhanced complexity and structure. The 2017 vintage opens with heady aromas of cassis, blueberry, cedar, caramel and toasted oak. A rich palate reveals deep, layered flavors of black cherry and black currant with hints of creamy mocha. A full-bodied finish lingers with chewy, textured tannins.
NEW RELEAS
New Release
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Behind the Vine with Vineyard Operations Manager Carter Collins
As I write, the 2019 Vina Robles harvest is just about done. We began with Sauvignon Blanc on September 16, and it looks like we will finish with Petite Sirah and Cabernet Sauvignon around mid-November. Harvest started about two weeks later than usual this year, owing to a cooler spring and later bloom. Our summer was also remarkably mild by Paso Robles’ standards, with very few days exceeding 100 degrees. Earlier, a wet winter flushed the soils and set the stage for healthy canopy and cluster growth. The fruit set was not perfect, but even that worked in our favor. For example, our Cabernet Sauvignon clusters are a bit sparser than normal, but that has allowed for consistent sun exposure and steady ripening. Since the fruit has been rolling in, I have been on the ground or on the phone every single day. As we harvest our grapes at night or very in the early morning, my phone
PHYSICALLY PICKING THE GRAPES IS ONLY PART OF THE JOB DURING THE HARVEST SEASON. rings day and night, seven days a week. I sleep about five hours a night, and try to squeeze in naps when possible. Days off are rare; let’s just say we are all eagerly looking forward to Thanksgiving! Physically picking the grapes is only part of the job during the harvest season. On any given day, I visit vineyards to monitor fruit ripeness and determine our next picks; schedule crews and equipment; coordinate grape deliveries; and stay in constant communication with Kevin, our winemaker. Despite the demanding schedule and sleep deprivation, I actually enjoy the harvest season. It is a time when we are hyper-focused, when everything we do revolves around one main goal—deliver all of the fruit to the winery at perfect ripeness. It is never easy, but it is always rewarding.
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From the Cellar
with Winemaker Kevin Willenborg
As the harvest season in Paso Robles nears its close, Winemaker Kevin Willenborg still has a smile on his face— despite the hard work and long hours. “Last year, we were still putting the finishing touches on our new winery when the fruit started rolling in,” he says. “We hit some bumps and made adjustments. Now we have everything dialed in, and it’s really a joy to see the entire facility running so smoothly.” One example he cites is a modification made to a hopper that receives the grapes. The original hopper was too small, causing bottlenecks as Kevin and his team tried to funnel the clusters into the destemmer. Earlier this year, the hopper was enlarged—and the bottlenecks are no more. “Sometimes a little tweak like that can have a big impact,” Kevin says. “Last harvest was trial by fire—now it’s all about fine tuning.” With the harvest in full swing, the cellar team typically works in split shifts, with the early crew starting at 7:30 a.m., and the late crew finishing up as late as 10 p.m. Meanwhile, Kevin and Cellarmaster Lalo Escalante are usually here for both shifts, with very few days off. “You get used to it—it’s what you signed up for,” Kevin says. “No matter how smoothly things go, it’s always hard work.” Several new toys, however, are making his harvest life easier—including the automated pumpover technology on our fermentation tanks. Historically, a cellar worker would need to manually hook up a pump to perform a pumpover. Now Kevin can simply initiate a pumpover with the push of a button—or even with a click on his smartphone through an integrated app. “Of course, it’s a luxury to initiate a pumpover without any manual labor,” he says. “But more importantly, it’s enhancing wine quality. With this technology, I am able to control color, flavor and tannin extraction like never before.” Nevertheless, technology has not outpaced the human element at Vina Robles. In fact, we doubled our team of permanent cellar workers last year, bringing added experience and knowhow to the 2019 vintage. Says Kevin, “We have a dedicated team that has now been working in this new winery for a year, and that is really going to help the efficiency and quality of the 2019 harvest.”
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New Faces SPOTLIGHT ON: WINERY CHEF JAMES RICHMOND Winery Chef James Richmond joined Vina Robles last spring, bringing 15 years of culinary experience to Vina Robles. James is a graduate of Le Cordon Bleu Culinary Institute in San Francisco and joined Vina Robles from Ventana Big Sur, where he was chef de cuisine. In just a few months, James has reinvigorated the Vina Robles lunch menu, offering seasonal California coastal cuisine with a focus on local purveyors and ingredients. Signature dishes include Burrata with fig jam, bacon, Marcona almond, white balsamic and pickled pearl onion; and an Albacore Tuna Melt with caper crema, heirloom tomato and white cheddar. In James’ words, “I want our menu to be elevated, but also simple and clean— something you can easily connect with, without having to ask a lot of questions.” After working with wine throughout his career, James is excited to be based at a winery for the first time. “At Vina Robles, it is wine first,” he says. “So instead of finding wines to pair with a dish, I develop dishes to pair with our wines. It is a creative shift that I am really enjoying. It helps that Vina Robles wines are already stylistically balanced and food-friendly.” James is also passionate about gardening, and he is planning to create a quarter-acre garden near our Hospitality Center. There, he will grow seasonal vegetables, stone fruits, apples and table grapes, as well as flowers to foster a native bee population. “The goal is to enhance our dishes with ingredients that are as local and seasonal as you can get,” he says. The garden will also feed another of James’ passions: sustainability. “More than a billion tons of food are wasted per year,” he says. “So much is lost in transit, or by overordering. We want to do our small part to grow and consume only what we need, and to eliminate food waste as much as possible.” Come experience seasonal food by Chef James this fall; Bistro Service is offered Wednesdays through Sundays from 11 a.m. to 3 p.m.
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New Faces INTRODUCING: DIRECTOR OF HOSPITALITY SZYMON PIECHACZEK We are pleased to introduce Szymon Piechaczek as the new Director of Hospitality at Vina Robles, where he oversees our tasting room, wine club, culinary program, events, and direct-to-consumer sales. “My vision is to refine our customer experience with extra touches that elevate our service and make you feel special,” Szymon says. “We already had a passionate hospitality team when I arrived, and now we are committed to elevating what you already know and love about Vina Robles.” Szymon Piechaczek boasts more than 25 years of experience in the food, wine and hospitality business. In addition to his time spent in wine sales, Szymon worked at
WE ALREADY HAD A PASSIONATE HOSPITALITY TEAM WHEN I ARRIVED, AND NOW WE ARE COMMITTED TO ELEVATING WHAT YOU ALREADY KNOW AND LOVE ABOUT VINA ROBLES. restaurants and resorts in Phoenix and Los Angeles, most recently the InterContinental Los Angeles Downtown. A Certified Sommelier with the Court of Master Sommeliers, Piechaczek also holds a WSET Level 2 Award. Szymon is now thrilled to be working at a winery, especially in Paso Robles. “I first came to Paso Robles in 2001 and thought, ‘One day I’d love to live and work here,’” he says. “So this is a dream come true. I do not miss the pace of the big cities. The people of the Central Coast are so genuine, and Vina Robles really exemplifies what the Paso Robles wine experience is all about.” Keep an eye out for Szymon the next time you visit the tasting room—and stay tuned as he takes our hospitality offerings to the next level.
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Featured Recipe
VR CAB BURGER INGREDIENTS: 8 oz grass-fed ground beef 1 brioche bun 1 T clarified butter, room temperature 1 slice swiss raclette cheese 4 oz roasted portobello mushroom*, julienned 1 T VR Cab onions (recipe follows) 1 T roasted garlic aioli* 2 oz fresh arugula
DIRECTIONS: Form beef into a patty and season with salt and pepper. Sear first side over high heat (on a grill or in a heavy pan on the stove) until caramelization begins, about three minutes for medium, which is ideal for grass-fed beef.
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Flip and add toppings while the other side cooks (for three minutes); begin with the raclette cheese, then pile on the mushrooms, and finish with the VR Cab onions. Remove from heat when burger has reached desired doneness. Spread cut sides of the brioche bun with clarified butter, and sear over high heat until crispy brown. Move to plate and spread roasted garlic aioli on each side. Add the burger and top with fresh arugula. Enjoy with Vina Robles Cabernet Sauvignon. *For the roasted portobello mushroom: Devein and stem a portobello mushroom, season with extra-virgin olive oil, salt and black pepper, then roast on a sheet pan at 350 degrees for 20 minutes or until fully cooked. *For the roasted garlic aioli: Blend 1 cup mayonnaise and 6 cloves of roasted garlic in a food processor. Save remainder in the refrigerator for another use.
VR CAB ONIONS INGREDIENTS: 1 T extra-virgin olive oil 6 large red onions (julienned thin) 8 oz dark brown sugar ½ bottle VR CAB 16 oz Balsamic vinaigrette 3 large rosemary sprigs
DIRECTIONS: Heat oil in a wide-based heavy skillet over high heat. Add onions and sauté for about 5 minutes, stirring often. Reduce heat to medium and cook until soft and lightly browned, stirring occasionally, about 10 minutes. Add remaining ingredients and stir until combined. Reduce heat to medium-low and cook until onions form a dark red wine caramel color, 20-30 minutes. Remove from heat and discard rosemary sprigs. Great on burgers, crusty bread, or even pizza, VR Cab Onions can be kept chilled in a sealed container for up to 3 weeks.
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ABOUT VINA ROBLES Growers and makers of expressive, approachable estate wines from Paso Robles, California, Vina Robles owns and farms six estate SIPÂŽ Certified Sustainable vineyards in five sub-districts in the region. First class hospitality service is offered by way of unique, memorable experiences with wine, food and music at their core. The vineyards & winery are owned and managed by two Swiss families who have been farming winegrapes in Paso Robles for more than 20 years.
3700 Mill Road, Paso Robles, CA 93446 805-227-4812 vinarobles.com