N E W S L E T T E R | F A L L 2 0 1 4

FALL 2014

INS

IDE

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UE 3. . . . . . . . . A Note From Hans Nef

4. . . . . . . . . Featured Wine

5. . . . . . . . . New Release

6. . . . . . . . . Behind The Vine

7. . . . . . . . . Building the Blend

9. . . . . . . . . Recipe

10. . . . . . . . Happenings

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Dear Friends,

In addition to producing world-class wines, Paso Robles is renowned for its

hospitality.

Indeed, while Paso Robles has received international accolades

in recent years as a premier wine tasting destination, it remains a

small town in spirit and size. This sense of community has been

particularly evident in the city’s 125th anniversary celebrations this

year, which have been nothing less than a slice of classic Americana.

Similarly, our winemaking community is known for being

friendly and approachable. This is a place where wine novices and

connoisseurs alike can feel welcome and share common ground.

At Vina Robles, we have always subscribed to this vision, and

continue to look for new ways to bring people into our family

and creating lasting bonds.

Our latest investment is the recently opened Club Lounge, a dedicated space that

allows us to spend quality time with our Signature Wine Club members and make

them feel at home. Here, members can enjoy comfortable seating and tableside service

offering tastings, food pairings and wines by the glass every Friday through Sunday.

Already, the lounge has proven to be a success. It is not only deepening our

friendships, but also providing our guests with a place to simply hang out and relax.

On that note, we hope that you can visit us during the colorful harvest season for

a taste of Paso Robles at its finest.

Best regards,

Hans Nef

Cover: Wine Club Lounge

FALL 2014

FEATURED WINE

2011 PETITE SIRAH – Estate Once considered a bit player in the California wine scene, Petite Sirah

is now gaining significant ground, and Paso Robles is in the lead with

more than 1,300 acres planted. Simply put, the growing environment

of Paso Robles—with daily temperature swings of 40 to 50 degrees in

the summer—is uniquely suited for taming this muscular variety. At

Vina Robles, we were an early proponent of Petite Sirah, and the 2011

vintage marks our 12th release. The grapes were sourced from our estate

Creston Valley (84%) and Huerhuero (16%) vineyards. The Creston Valley

fruit drives the wine with dense, dark fruit and firm tannins, while the

Huerhuero component contributes fresh berry aromas and spicy notes.

Tasting NotesThe 2011 Petite Sirah opens with bold aromas of blueberry, black

cherry, toasty oak, and smoked bacon. The palate is lush and

creamy, offering dense flavors of boysenberry and blackberry with

a suggestion of cocoa spice. A fine mineral note emerges on a

juicy, high-toned finish.

Pairing RecommendationsThis hearty wine is a perfect match for boldly flavored fare,

including pan-seared filet mignon, herbed lamb chops and the

braised short rib recipe featured in this newsletter.

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2011 SIGNATURE – Estate Cuvée Our Signature is the cornerstone bottling of our Cuvée Collection, a trio

of limited-edition wines that represent the crown of our portfolio. This

hallmark blend is unconstrained by convention to create a memorable,

ageworthy wine of distinction and balance. Accordingly, the 2011

vintage is composed mainly of Petit Verdot (83%) from our estate

Huerhuero and Adelaida Springs Ranch vineyards, with a contribution

of Cabernet Sauvignon (17%) from Adelaida Springs Ranch. The 2011

Signature offers intense plum and black fruit aromas with notes of

vanilla and mocha. The mouthfeel is long and supple, with layered

flavors of dark berries and plum followed by hints of chocolate and

savory notes. Chalky tannins cascade into a warm, integrated finish.

NEW RELEASE

AGING: 18 MONTHS IN FRENCH OAK BARRELS BOTTLING DATE: 06.03.13RELEASE DATE: 09.01.14ALCOHOL: 14.9%

FALL 2014

BEHIND THE VINE

Behind The Vine with Viticulturist Sukhy SranIt is no secret that California is in the midst of a prolonged drought. However, current

ocean patterns suggest that we may be due for a wet “El Niño” season come late fall

and winter. We will keep our fingers crossed.

But for now, as we round the corner toward harvest,

it is still plenty dry in Paso Robles and across the state.

So how does the drought influence the 2014 vintage?

For starters, it means that we are at least two weeks ahead

of our typical harvest schedule.

In a non-drought year, the lingering ground moisture

from winter and spring rains can continue to feed the vines

well into June. But when ground moisture is scarce at the

start of the growing season, the vines go into more of a survival mode. They grow with

less vigor, and their grape clusters are smaller—and smaller clusters tend to ripen

more quickly.

For this reason, it is full steam ahead toward an early harvest. The upside is that

the smaller berries produce more concentrated flavors, which is something our

winemaker is excited about.

An early harvest also means that we have to get a jump start on our preparations. As

I write, we are dusting off and cleaning all of our harvest equipment, such as our lug

boxes, picking shears and light towers for night harvesting. We are also lining up our

picking crews so that we have the right manpower in place once the harvest gets rolling.

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Another vital part of harvest preparation is monitoring the sugar content of the

fruit in each vineyard block. As the harvest nears, we walk through each block and

pick a random selection of individual grapes from different vines. These grapes are

then crushed, and the sugar in the juice is measured with a small device called a

refractometer. The sugar is recorded in a measurement known as “Brix,” and our

typical target range for picking is 24˚ to 26˚ Brix. Once we get close to that range in a

given block, we start looking at other facets of ripeness—such as pH, total acidity and

seed maturation—before making the final call on when to pick.

We also have to protect the crop from starlings, an invasive bird species. If left

unchecked, the starlings will swoop down in large flocks to feast on the grapes. To

scare them off, we use a combination of bird netting, scarecrows and radio devices

that mimic enemy raptors. It is not foolproof, but it allows us to keep the upper hand.

By the time you read our next newsletter, the 2014 harvest will likely be complete.

Until then, we have a lot of work to do.

From the Cellar with Winemaker Kevin WillenborgTechnically, every wine is a blend. Even a wine composed of a single variety such

as Cabernet Sauvignon is usually a blend of different barrels, and often different

vineyards or vineyard blocks.

But in popular parlance, the term “blend” signifies a wine composed of different

varieties blended together—such as our 2011 Signature blend of Petit Verdot and

Cabernet Sauvignon. Such blends have long been a central part of our winemaking

style, and have also become a hallmark of the Paso Robles region.

“The purpose of blending different varieties is to create a distinctive wine while

balancing out the aromas, flavors, fruit expression, and mouthfeel,” says Winemaker

Kevin Willenborg.

BUILDING THE BLEND

continued...

FALL 2014

BUILDING THE BLEND (continued)

In the Old World, there are many restrictions on which varieties can be blended

together, depending on the region of origin. However, in California and Paso Robles,

we are unconstrained by tradition—and more and more wineries are pushing the

envelope with unconventional blends.

“Our blends like RED4 and WHITE4 are really unusual, and give us a certain

creative expression,” Kevin explains. “At the same time, you have to make sure you

are not mixing varieties just because you can. A good blend

still has to have a purpose, and it still has to be harmonious.”

When preparing a blend, Kevin and his team have a

general sense of what they are after based on the various lots

they have already tasted. Then they will assemble a dozen or

so lab trials featuring different variety percentages, and from

there it becomes a process of elimination and fine tuning.

“Sometimes things collide, and the combination is too tart

or flabby, or the aromatic expression becomes muddled,”

Kevin explains. “Other times, you find something that’s really

close, but you move the percentages around a bit to make

it perfect. For example, with WHITE4, we may need to add a

bit more Viognier to push the aromatics, or an extra dash of

Verdelho to foster more crispness.”

With red wines, additional factors come into play, such as tannin level and different

textures created by oak aging. “If you have a vision for the blend, that’s your road

map,” Kevin says. “With RED4, we are aiming for something more soft and supple. With

Signature, we want it to be approachable, but also firmly structured and ageworthy.”

And it is not always about going against the grain of tradition, which is why some of

our blends fit the classic mold of Bordeaux (i.e. our Suendero).

“There’s definitely still a place for tradition,” Kevin adds. “Bordeaux blends are

based on hundreds of years of winemaking, and many wine drinkers are attuned

to them. A famous French enologist once said that tradition is the result of many

successful experimentations. So you could say that we are observing tradition here at

Vina Robles, as well as creating our own.”

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About the Chef – Adam Ruplinger As the executive chef at Coppia restaurant in Portland, Oregon,

Adam Ruplinger infuses the traditional cuisine of Piedmont, Italy

with his personal, creative touch and local Northwest ingredients.

The word “Coppia,” which means “couple” or “pairing,” reflects

the restaurant’s passion for connecting food and wine, making

Chef Adam’s recipe below an ideal fit for the Vina Robles

newsletter. A farm boy and native of Wisconsin, Chef Adam

learned to push the boundaries of food when he ventured to

Minneapolis and worked with award-winning Chef Doug Flicker

at Auriga. He enjoyed 10 years in the region at other acclaimed

establishments before relocating to the Pacific Northwest. For more information, visit

www.coppiaportland.com.

Look for Chef Adam’s Braised Beef Short Ribs paired with Vina Robles 2011 Petite

Sirah, Estate on the menu at Coppia.

Chef Adam’s Braised Beef Short Ribs Enjoy with Vina Robles 2011 Petite Sirah, Estate Ingredients (Serves 4)Short Rib4 Four-inch cut beef short ribs, about 3.5 pounds Kosher salt and fresh ground black pepper, to taste3 tbsp. Olive oil, for searing2 Medium carrots, large dice2 Ribs celery, large dice1 Small onion, large dice1 Head garlic, peeled and lightly crushed1 Bottle dry red wine3 cups Chicken stock4 sprigs Rosemary, fresh4 sprigs Thyme, fresh3 Bay leaves

RECIPE

Soft Polenta½ cup Heavy cream½ cup Whole milk3 cups Water½ cup Polenta, coarse (Golden Pheasant brand)2 tbsp. European style butter1 oz. Parmesan, grated2½ oz. Toma cheese, grated (or Fontina)2 tsp. Kosher salt1 tsp. Lemon juice, freshly squeezed

GarnishGrated fresh horseradish Gremolata (minced parsley, lemon zest and garlic)

continued...

FALL 2014

HAPPENINGS

Harvest Weekend Brings Swiss Cuisine and Purple ToesWe invite you to literally dip your toes into the winemaking process

during the Paso Robles Harvest Wine Weekend!

When you come and stomp grapes with us on Friday, October 17

from 4:00 to 8:00 p.m., your labors will be handsomely rewarded with

a festive Swiss-inspired dinner prepared by Thomas Hill Organics,

one of Paso Robles’ most esteemed restaurants. Mouthwatering

Swiss dishes include Veal Shank Zürcher Geschnetzeltes with

roasted wild mushrooms, sweet onions, spinach, and sage cream;

Gravlax Salad with house cured salmon, potato rösti, pickled onion,

and fennel; and much more. Tickets are $95/pp; $85/Signature Wine

Club members.

MethodShort Ribs

Preheat oven to 400 degrees. Season all sides of short ribs with salt and black pepper. Heat a large,

heavy bottomed Dutch oven with olive oil. Brown short ribs on all sides and transfer to a roasting pan.

Add carrots, celery and onions to the pot and cook until brown, stirring frequently, about 5 to 10 minutes.

Add crushed garlic and stir for another 2 or 3 minutes. Pour the red wine into the pot with the vegetables

and bring to a simmer. Reduce wine by half and add the chicken stock. Bring to a simmer and add the

rosemary, thyme and bay leaf. Pour the sauce over the short ribs. Cover roasting pan with parchment

paper and heavy duty tin foil. Roast in oven for 3 ½ to 4 hours. Ribs are done when fork tender.

Polenta

In a two-quart sauce pot, bring cream, milk and water to a simmer. Slowly whisk in the polenta, making

sure that it does not clump. Simmer on low heat, stirring frequently, for about 30 minutes. Add the

butter and stir until incorporated. Whisk in the Parmesan and Toma (or Fontina) and stir until the

cheese is melted. Season with the salt and lemon juice.

Plate

Spoon soft polenta into a bowl. Place short rib on top of the polenta. Finish with freshly grated

horseradish and gremolata. This dish can be served with grilled asparagus and/or roasted broccoli.

Serve with the Vina Robles 2011 Petite Sirah, Estate.

RECIPE (continued)

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Signature Club Pick-Up Party – Save the Date!Our next Pick-Up Party takes place on Friday, September 19 and Saturday, Septem-

ber 20, 2014. Members are invited to join us for one of these two complimentary

Tuscan-inspired events. For information and reservations please call 805-227-4812,

option 1 or visit VinaRobles.com.

Club Members Enjoy Pre-Concert Happy Hours

Sometimes it is the party before the party that makes for a perfect evening. New

this season, Signature Wine Club members are invited to enjoy Happy Hour at our

Hospitality Center with good wine and friends prior to attending a show at the Vina

Robles Amphitheatre. Wines by the glass and bottle as well as charcuterie plates will

be available for purchase. These events are open to Signature Club members and

two guests. Tickets to the Amphitheatre’s show that evening are required to attend.

To reserve your complimentary Happy Hour tickets, please call 805-227-4812,

option 1 or visit VinaRobles.com.

SIGNATURE WINE CLUB EVENTS

The festive weekend continues on Saturday, October 18 from 1:00 to 4:00 p.m.

as we celebrate our Eighth Annual Swiss Days and provide a culinary tour through

Switzerland. Stroll among the market stands in our courtyard, each of which will be

serving a traditional Swiss dish. The afternoon is complemented by Vina Robles estate

wines and live music by accordionist Michael Gutin. Tickets are $25/pp; $20/Signature

Wine Club members.

And do not forget that our Hospitality Center will be abuzz on October 17 – 19 from

10:00 a.m. to 6:00 p.m. with harvest events, wine tasting and case specials.

Chocolate Festival Supports Sweet Cause – Save the Date!Chocolate makes everything better, especially when the enjoyment is for a good cause.

Please join us for a decadent evening at the Third Annual Vina Robles Chocolate Festival

on November 8 from 5:00 to 8:00 p.m. as more than 30 vendors offer up wine and port

tasting, chocolate confections, coffee, cigars, and spa products. Best of all, silent auction

proceeds will benefit Woods Humane Society, which serves local animals in need.

P.O. Box 699 Paso Robles, CA 93447tel: 805-227-4812 fax: 805-227-4816

www.VinaRobles.com

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.

3700 MILL ROAD, PASO ROBLES, CA

OPEN DAILY 10-6 SUMMER /10-5 WINTER

P.O. Box 699 Paso Robles, CA 93447tel: 805-227-4812 fax: 805-227-4816

www.VinaRobles.com

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.

3700 MILL ROAD, PASO ROBLES, CA

OPEN DAILY 10-6 SUMMER /10-5 WINTER