Robert Hall Winery hosts “The Fishing Pig” harvest celebration

September 30, 2018 by evebushman Leave a Comment

Paso Robles, Calif. – Mark your calendars for a harvest land and sea celebration at Robert Hall Winery. Winemaker Don Brady is hosting “The Fishing Pig” party savoring the indulgence between the bounty of Central Coast’s briny seafood, luscious pork goodness and fruit-forward Paso Robles wines.

On October 20^th, from 5:00pm until 8:30pm, “The Fishing Pig” celebration will feature locals’ favorite purveyor of fresh seafood, Tognazzini’s Dockside Restaurant in Morro Bay. Tognazzini’s will be providing an array of freshly caught seafood including oysters, shrimp, crab cakes, as well as smoked ribs, pork tacos, pulled pork sliders, and sausages.

Guests will also be treated to a vast array Robert Hall’s award-winning wines at specialty tasting bars, have the opportunity to do a barrel tasting with Brady and participate in a blending session, all while enjoying fantastic food. There will be a raffle prize to win a Double Magnum of Robert Hall wines. The party also features live music from Central Coast favorite and Grammy Award winner, Louie Ortega.

“With ‘The Fishing Pig’ event, wine lovers get an opportunity to enjoy a truly special fish, seafood and pig barbecue in a timeless setting,” said Brady. “We will have our latest Robert Hall selections and a few favorites available to sip on the terrace, overlook the vineyards, cut loose and have some fun.”

Tickets are available now on the Robert Hall website, and are $75 for members and $95 for nonmembers.

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About Robert Hall Winery

Robert Hall Winery is known for wines that enhance the great moments of life and encourage the spontaneity of the unexpected. Winemaker Don Brady sources fruit from all 11 Paso Robles AVAs ensuring the best quality wine from the best quality fruit. Guests love the casual and comfortable tasting room, picnicking under the large oak trees and cooling down with a tour of the wine cavern. Become part of the family at roberthallwinery.com and on Facebook and Instagram.

Bodega Catena Zapata Draws $260,000 at Naples Winter Wine Festival

March 1, 2018 by evebushman 1 Comment

NAPLES, Fla. (PRWEB) – A dazzling journey through Argentina donated by Bodega Catena Zapata exceeded expectations at the Naples Winter Wine Festival auction with a winning bid of $260,000, making it one of the top lots at the leading charity wine auction in the United States. The lot—which combines wine, art, food, and culture in a getaway for four—inspired spirited bidding during the auction, with auctioneer Humphrey Butler hammering it “Sold!” to Joan and Bob Clifford for more than a quarter-million dollars.

“The energy in the room was incredible,” said Dr. Laura Catena, the winery’s managing director. “The driving force was to raise money for children and that got everybody fired up to bid up, up, and up! I adore the Cliffords and I am going to make sure that it is the best trip their family has ever taken.”

The journey begins in Buenos Aires at the Faena Hotel, the glamorous property designed by Philippe Starck in the Puerto Madero neighborhood. Chefs at the city’s top restaurants—Tomás Kalika of Mishiguene, Donato De Santis of Cucina Paradiso, and Germán Martitegui of Tegui—will open their kitchens for private, behind-the-scenes culinary tours. A visit to the studio of the renowned Buenos Aires artist, Luti Vernet, will include sitting for a portrait. And Nicolás Catena, Bodega Catena Zapata’s third-generation winemaker and considered the father of the modern Argentine wine industry, will host an intimate lunch with his wife, Elena.

Then it is on to Mendoza, the country’s premier wine region, with relaxing stays at the Park Hyatt hotel and La Vendimia, the Catena family’s weekend retreat outside the city. An in-depth visit to the Catena Zapata winery, led by Dr. Laura Catena, will include a blending session to create a unique personal bottling to take home, along with other treasures from the Catena cellar that were part of the Naples auction lot, including: double-magnums of Nicolás Catena Zapata, the winery’s flagship blend of Cabernet Sauvignon and Malbec, as well as current releases of their pure Malbec releases, including Malbec Argentino, Fortuna Terrae, River Stones, and Mundus Bacillus Terrae.

The trip will conclude with a celebratory night at chef Francis Mallmann’s renowned restaurant, 1884, and tango at Bodegas Caro, the winery that was created in partnership by Nicolás Catena and Domaines Barons de Rothschild, whose holdings include Château Lafite Rothschild.

The generous bid on Bodega Catena Zapata’s donation helped boost the total proceeds of this year’s Naples Winter Wine Festival to $15.15 million. The funds will benefit the Naples Children & Education Foundation, an organization supporting charitable programs in Collier County, FL. Since its inception in 2001, the Naples Winter Wine Festival has raised more than $176 million for children in need.

About Bodega Catena Zapata:

Bodega Catena Zapata has been at the forefront of wine culture in Argentina since their vineyards were first planted in 1902. Over the past 40 years, the pioneering vision and tireless work ethic of Nicolás Catena Zapata has been rewarded by the fact that Argentine wine now stands shoulder-to-shoulder with the best wines in the world. Nicolás Catena Zapata is the only South American to have received both Decanter’s Man of the Year Award and Wine Spectator’s Distinguished Service Award. Under the current direction of winemaker and managing director Dr. Laura Catena, Bodega Catena Zapata continues to lead Argentina into the next century of winemaking, balancing a ceaseless study of Argentina’s high altitude climate and soils with the family’s century-old heritage. For more information about Bodega Catena Zapata, please visit http://www.catenawines.com, or visit Catena’s U.S. Importer at http://www.mundovinoimports.com.

BEYOND THE STARS: Learning About Dom Pérignon with the North American Sommelier Association (NASA) Part One

January 5, 2018 by evebushman Leave a Comment

In paying my annual dues to NASA there are many opportunities offered for continued education and tastings. And now that NASA President Diego Meraviglia is the US Brand Ambassador for Dom Perignon, it was just a matter of time before I could get in on the most rare opportunity!

Photo credit: SIMONA MAFFEI

From NASA

“Brothers come quickly ! I’m drinking stars !” was the exclamation uttered by father Dom Pérignon as he discovered bubbles in wine. A fluke, a coincidence of nature dictated by the extreme Northern location of the Champagne region causing stuck fermentations due to cold. He spent the rest of his life, 47 years, battling, studying, exploring, analyzing and comprehending this phenomenon.

In 1668 Dom Pierre Pérignon, a monk, is nominated curator of the abbey of Hautvillers. He was in charge of managing the supplies of this holy place and set out to improve and renovate the vineyards and wine the abbey produced. As a Benedictine monk, he followed the rule of St.Benedict…the strive for perfection and discipline; he left nothing to chance. He set out to make “the best wine in the world” and single handedly set the base for what Champagne and any ‘classical method’ sparkling wine is today. He invented techniques, methodologies and concepts that revolutionized wine forever.

The original prestige cuvée was indeed Moët & Chandon’s ‘Dom Pérignon’, launched in 1936 with the 1921 vintage. Until then, Champagne houses produced different cuvées of varying quality, but a top-of-the-range wine produced to the highest standards (and priced accordingly) was a new idea. In the last three decades of the 20th century, most Champagne houses followed these with their own prestige cuvées, often named after notable people with a link to that producer and presented in non standard bottle shapes (following Dom Pérignon’s lead with its 18th century revival design). These are indeed…the BEST SPARKLING WINES IN THE WORLD.

SEMINAR PRESENTED AND LED BY DOM PERIGNON US BRAND AMBASSADOR & NASA PRESIDENT, DIEGO MERAVIGLIA.

MY TAKEAWAYS FROM THE LESSON:

Dom Perignon is known for being the first to: put a brand name (his own) on a label (instead of just the name of the region), creating the bottle shape, making white wine from red grapes, blending and sorting (and at Dom Perignon every berry is sorted by hand).

Ruinart is known for being the first commercial winery in Champagne. Veuve Cliquot is known for being the first to filter.

Dom Perignon came to the abbey in 1668, at the age of 32, and was given the job of curator. He dedicated 47 years of his life to perfecting wine.

Wine in Champagne, France first appeared between the first and fourth centuries AD, when the Romans ruled the area. After that, during the Barbarian rule, there was no wine produced until 987 AD.

Champagne is the most northern region of France. There is less sunlight and thereby less warmth in the vineyard. Every year, to this day, it is a struggle for the grapes to ripen. There is spring frost and winter hail, so the “struggle is real” in producing Champagne, and also accounts for the cost.

Belgium is a bordering country but they’re not known for producing any wine at all, they make beer.

In the early days exorcists were brought in to deal with the “demon in the cellar” that was causing the wines to explode. Now that demon name has translated to what happens when you enjoy Champagne…

Dom Perignon only uses a strict 50/50 blend of Pinot Noir and Chardonnay.

The chalky fossil-rich soil in Champagne, due to originally being under the sea, gives the wines their minerality.

1921 was the first vintage champagne from Don Perignon. It was all non-vintage prior to this. To this day they don’t make a vintage champagne every year, only the years that the fruit is the best.

Stay tuned to this column next week where I will share some of the wonderful and rare wines we tasted after our lesson!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Tasting with Emilien Boutillat, Winemaker of Champagne Armand de Brignac and the “Best Blanc de Noirs in the World”

May 5, 2017 by evebushman Leave a Comment

What a rare treat it was for me to sample the current releases from Champagne Armand de Brignac, aka “Ace of Spades”, that I had to admit I have never sampled before. This is how it went:

The Stage

The boardroom of the Beverly Hills Hotel was the perfect size for a small group of wine writers, wine store buyers, restauranteurs and sommeliers. The table was set with five engraved tasting glasses, courtesy Armand de Brignac. Winemaker Emilien Boutillat sat in the center. Five metallic bottles, each its own unique glistening color, sat icing in a golden bowl. The lighting was brought up so that we could examine our samples. French bottled water was poured to cleanse our palates. A brunch was set up on the side bar to enjoy after the tasting. Sparkling silver wine buckets would soon be – only slightly – filled with leftovers. But there weren’t many leftovers…

Tasting With Emilien Boutillat

Winemaker Emilien Boutillat grew up in Champagne and worked with some very prestigious wineries in Bordeaux, Chateauneuf-du-Pape, South Africa, New Zealand, Chile and California before settling back down in France. He works now with the lead winemaking team: Jean-Jacques and Alexandre Cattier.

Boutillat said that Armand de Brignac produces “just a drop” of Champagne compared to others; only producing about 100,000 cases of all of their cuvees combined per year. Everything, including the riddling, is done by hand. What matters most is the soil, climate, the right time for harvest, blending and – only using the first press of juice. They have purchased from the same growers – who are now friends – every year for many years. “There are no tricks,” Boutillat commented, “we let the fruit talk.” All of the cuvees are multi-vintages and blends.

Brut Gold

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

The color of pale hay with aromas of green apple, pineapple, cheddar cheese and wet pebbles. On the mouth I got the same flavors, very bright fruit, with the additions of lemon and toast. 99 Eve pts.

Rosé

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A beautiful color or rose gold with notes of strawberry, Luxardo cherry and a hint of licorice on the nose followed by flavors of strawberry, limeade, orange zest and a nice long finish. (This was made as a blend, not in the saignée method.) 99 Eve pts.

Blanc de Blancs

100% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A very pale yellow in color, then a nose of ripe red delicious apple, roasted nuts, lemon-lime and white pepper. On the mouth I got pineapple, white peach, white tea and roasted nuts again. 100 Eve pts.

Blanc De Noirs Assemblage Two

100% Pinot Noir

Multi-vintage: 2008, 2009 and 2010

Pale gold in color and aromas of apricots, cream and yes…what everyone noted: peppermint. On the palate that same peppermint was apparent as well as apricot and peach. Also another incredibly long finish. Welcome to the U.S. my pretty friend! 100 Eve pts. (How could I disagree with Fine Champagne Magazine, and TastingBook.com, that named this the best Blanc De Noirs of the year in 2016?)

Demi Sec

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

Straw in color, and a nose of fruit cocktail, cheese corn and Jasmine! In the mouth I was reminded of candied apple and cinnamon toast, and the fruit lingers for another long finish. 98 Eve pts.

About Armand de Brignac

“10th and 11th generation champagne growers, Jean-Jacques Cattier and his son, Alexandre, craft the prestige cuvées of Armand de Brignac. Their dream was to create a champagne of the most exceptional quality, that would represent the best of the best from the region, where their family have grown vines for more than 250 years. A group of just 14 highly skilled people touch a bottle of Champagne Armand de Brignac, from pressing the fruit, to the moment the bottles leave the cellars. Each step of the process is led by the human touch, from handpicking the grapes to polishing each bottle and hand-applying French pewter labels. Without the pressures of volume, the team behind Champagne Armand de Brignac focuses on each small detail, to ensure ultimate quality at every step.”

http://armanddebrignac.com/home

https://twitter.com/armanddebrignac

https://www.instagram.com/armanddebrignac/

https://www.facebook.com/ArmanddeBrignac/

Paso Robles BlendFest Set for January

December 15, 2016 by evebushman Leave a Comment

BLENDFEST ON THE COAST SHOWCASES PASO ROBLES WINES IN CAMBRIA AND SAN SIMEON
Event Weekend Features Multiple Opportunities to Experience the Wines of Paso Robles, Tickets Now On Sale

Paso Robles, CA – The Paso Robles Wine Country Alliance (PRWCA), in conjunction with Visit Cambria, Visit San Simeon, and the California Highway 1 Discovery Route announce the return of BlendFest on the Coast. Over the Martin Luther King, Jr. holiday weekend, the Third Annual BlendFest on the Coast will showcase the wines of 32 Paso Robles wineries at a new location, The Cambria Pines Lodge. This limited audience event has been in high demand the previous two years, so wine enthusiasts are encouraged to book their accommodations and tickets early to avoid missing out. Ticket information can be found here – www.pasowine.com/events/blend-fest-tickets.php.

On Saturday, January 14, BlendFest features two sessions, including an Afternoon Tasting (1 – 3 p.m.) and a Sunset Tasting (4:30 – 6:30 p.m.). The afternoon tasting, at $45, will include tasting from 32 different wineries pouring more than 90 wines and accompanied by cheeses that pair well with wine. The Sunset Tasting, at $65, features the same wineries sharing their best blended wines along with savory bites from The Pairing Knife. A complete list of ticket levels are detailed on – www.pasowine.com/events/blend-fest-tickets.php.

Attendees staying at San Simeon and Cambria hotel properties will receive a VIP entry. Each guest can access the tasting 30 minutes early by presenting their room key at the time of entry. More than 40 properties are available for guests to book reservations directly. Participating hotels can be found here – www.pasowine.com/events/blend-fest-lodging.php. With the Martin Luther King, Jr. holiday weekend, people are encouraged to book early to guarantee their VIP status.

The BlendFest weekend kicks off on Friday, January 13 with an intimate winemaker dinner at Robin’s in Cambria. This specially paired dinner will feature wines from multiple wineries along with Robin’s signature world cuisine. The long weekend will also highlight a memorable BlendFest brunch menu, paired with Paso Robles wines. There are no tickets for brunch, but reservations are encouraged. More detail and links are coming soon to www.pasowine.com

BlendFest on the Coast concludes Sunday, January 15, with two live blending sessions. Wine enthusiasts can participate in two different, concurrently running sessions. Winemakers from the Paso Robles CAB Collective will blend Bordeaux varieties in one session, and winemakers with the Paso Robles Rhône Rangers will blend Rhône varieties in the other session. Seminars take place at the Cavalier Oceanfront Resort at 10 a.m. Seating is limited, tickets are $40 per person and includes a barbecue lunch immediately following the seminars. Tickets for both events can be purchased at www.pasowine.com/events/blend-fest-tickets.php. The Cavalier Oceanfront Resort will also play host to an artist guided painting session, as part of Cambria’s Stewardship Travel Program. The subject is the Piedras Blancas Light Station and a docent will be in attendance to provide education on this iconic landmark to our majestic coast. More information is coming soon to www.pasowine.com.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance represents wineries, growers and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s third largest wine region. It encompasses more than 41,000 vineyard acres and 200 wineries. For more information, visit www.pasowine.com. Social – @PasoRoblesWine, #PasoWine, #PasoBlendFest

Wine Enthusiast Award Winning Winemakers Present Wine Blending Class

April 15, 2016 by evebushman Leave a Comment

Valencia’s Only Bonded Winery, Pulchella Winery, Leads Hands-On Take-A-Magnum-Home Winemaker-For-A-Day Class

The SCV Custom Crush Services, owned by Pulchella Winery winemakers Nate Hasper and Steve Lemley, has dozens of clients making wine at their state-of-the-art facility – who may have started on their journey after attending winemaking classes like Winemaker for a Day. Winemakers and wine fans alike may also have come to SCV Custom Crush Services after reading about their recent awards in Wine Enthusiast magazine.

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Now you have the same opportunity to learn why Merlot is the best blending grape and why Petite Sirah is sometimes added for color alone, when Hasper and Lemley lead vinophiles in an exclusive wine blending class for 50 students only on Sunday May 22, from 1:00 p.m. to 4:00 p.m.

“When have you ever had the chance to relax in a winery barrel room and learn first hand, from winemakers, the secret of blending wines?” Lemley asked with a grin. “On top of that, take home a magnum-sized bottle of your very own custom blended creation drawn straight out of the barrel. Just think what your friends will say when you open your magnum and tell everyone that you actually blended the bottle yourself.

Our ‘Winemaker for a Day’ begins when you arrive and are greeted with a glass, beaker and small cheese and cracker plate as we settle down for ‘class.’ The fun will then continue with the secrets of blending – where Nate and I will share our tricks of the trade. With beaker and wine samples at your table, you will then work to create your very own custom blend, and end by placing the cork in your magnum to take home!”

Reserve your spot now (tickets are non-refundable, however there will be a repeat event in December) for $125 via this link: https://www.wineweb.com/scripts/secure/eventReservation.cfm?w=44010&seq=336

Recent Wine Enthusiast Contributing Editor Matt Kettmann recently awarded Pulchella Winery these ratings (At press time all of these wines are sold out)

2013 Mercenary reserve Zinfandel:

94 points- highest rated Zinfandel in the entire California central coast.

2013: Red White & Blue Zinfandel Field Blend:

91 points and featured article in November issue.

2013: Henchman Tannat:

91 points- highest rated Tannat in Adelaida sub district.

customerservice@pulchellawinery.com

http://www.scvwinery.com

http://www.pulchellawinery.com

TICKETS FOR THE 34th ANNUAL PASO ROBLES WINE FESTIVAL NOW ON SALE – Earlybird $ Expires 3/15!

March 3, 2016 by evebushman Leave a Comment

(Paso Robles, CA) – Tickets for the 34^th Annual Paso Robles Wine Festival are now on sale at www.paso wine.com. This four day festival in Paso Robles Wine Country is a celebration of the character, flavors and personality this great region exemplifies, May 19 – 22, 2016. Among the new items to this 34 year Paso Robles tradition includes themed pop-up seminars to feature Rosé, obscure varieties and blending. Wine enthusiasts have seven weeks to take advantage of discounted tickets, including the very popular Locals Only ticket price.

Paso Robles Wine Festival Weekend kicks off Thursday with Winemaker Dinners at Thomas Hill Organics and Cello Ristorante, followed by the Friday evening RESERVE event. This intimate tasting is limited to a total of 500 tickets and includes culinary bites from the region’s best local chefs.

Saturday begins with a fun and educational winemaker seminar, featuring five dynamic winemakers sharing wine and story. This is followed by the Grand Tasting with more than 75 wineries showcasing current vintages. New elements around the park in 2016 build on the existing educational and fun aspects of the festival. Booths designed for festival goers to test their wine knowledge and win, the previously mentioned pop-up seminars, and the infectious grooves of Bear Market Riot on stage. Returning is the “Garagiste Lounge”, featuring small producers of Paso Robles Wine Country and themed regions grouping styles and varieties. Also back by popular demand, festival goers can purchase a Grand Tasting Picnic Lunch from one of five participating food trucks and restaurants, including: Cass Café, Paso Terra, Red Scooter Deli, The Pairing Knife, and Thomas Hill Organics. Menu options are currently available on www.pasowine.com and each item comes with a Paso Robles Wine Country reusable lunch bag.

Tickets – All Wine Festival tasting tickets include unlimited tasting and a commemorative wine glass:

Early Bird Ticket Specials: $10 discounts on Premium RESERVE, Premium Grand Tasting and Festival ticket levels are available until March 15, 2016. Discount does not apply to Winemaker Dinners, RESERVE Only, Locals Only, Designated Driver or Seminar tickets.
Winemaker Dinners: $125 – Thursday, Thomas Hill Organics: 6:30 p.m.; Cello Ristorante: 7 p.m.
Premium RESERVE: $135 – Friday RESERVE: 4 – 6:30 p.m.; Saturday Grand Tasting: 12 – 4 p.m.
RESERVE Only: $85 – Friday RESERVE: 4 – 6:30 p.m.
PREMIUM: $85 – Saturday Grand Tasting: 12 – 4 p.m.
FESTIVAL: $65 – Saturday Grand Tasting: 1 – 4 p.m.
LOCALS ONLY: $45 – Saturday Grand Tasting: 1 – 4 p.m. – Available to San Luis Obispo County residents, deadline is March 15, 2016.
DESIGNATED DRIVER: $20 – Saturday Grand Tasting: 12 – 4 p.m.
SEMINAR: Saturday Seminar $25 – 10:30 – 11:30 a.m.
Tickets for each level are limited and expected to sell-out

Visitors and locals alike are encouraged to travel beyond the park to visit the more than 140 wineries that host special activities including winemaker dinners, food pairings, barrel tastings, winery and vineyard tours, and much more. View the Wine Festival, Accommodations and Touring pages on pasowine.com to plan a complete Paso Robles Wine Country experience.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE

The Paso Robles Wine Country Alliance represents wineries, growers and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s third largest wine region. It encompasses more than 32,000 vineyard acres and 200 wineries. For more information, visit www.pasowine.com. @PasoRoblesWine, #pasowine, #pasowinefest

BlendFest Tickets Now On Sale

December 21, 2015 by evebushman Leave a Comment

BLENDFEST ON THE COAST FEATURES PASO ROBLES WINES AND THE SCENIC BEAUTY OF THE PACIFIC OCEAN

Limited Attendee Special Event Set for February 20, 2016, Tickets Now On Sale

Paso Robles, CA – The Paso Robles Wine Country Alliance (PRWCA), in conjunction with Visit Cambria, Visit San Simeon, and the California Highway 1 Discovery Route announced the return of BlendFest on the Coast. On February 20, 2016 the Second Annual BlendFest on the Coast will showcase the wines of 30 Paso Robles wineries held behind the closed gates of the Hearst property, at a San Simeon warehouse that housed Hearst’s extensive art collections. BlendFest on the Coast also features a partnership with Cambria and San Simeon lodging properties, offering discounted Stay & Save BlendFest on the Coast tickets. In 2015, the inaugural event sold out early, so wine enthusiasts are encouraged to book their accommodations today. Ticket information can be found here – www.pasowine.com/events/blend-fest-tickets.php.

BlendFest features two sessions, including an Afternoon Tasting (1 – 3 p.m.) and a Sunset Tasting (4 – 6:30 p.m.). Without overnight accommodations, tickets are $40 and $60 respectively. A complete list of ticket levels are detailed on www.pasowine.com/events/blend-fest-lodging.php.

San Simeon and Cambria hotel guests will receive discounted admission with their hotel stay at participating lodging properties by booking their stay directly with the hotel. By booking directly, guests are given an access key to unlock the special ticket pricing. Participating hotels can be found here – www.pasowine.com/events/blend-fest-lodging.php.

“The complement, or blend of wine country and the coast makes our region a very unique place and we are delighted to share this throughout the weekend at BlendFest on the Coast,” said Jennifer Porter, Executive Director of the Paso Robles Wine Country Alliance. “The success of the 2015 event led us to expand the opportunities with a Winemaker Dinner on the Friday evening and a Blending Seminar and lunch on Sunday.”

New in 2016, BlendFest on the Coast offers two limited seating events. On Friday, February 19, multiple Paso Robles winemakers will pair their wines with the cuisine of Cambria’s Centrally Grown restaurant. On Sunday, February 21, four Paso Robles winemakers come together at Harmony Cellars for a unique, team environment, Blending Seminar. Complete with a competition for best blend and lunch, this is set to be a memorable experience. Tickets for both events can be purchased at www.pasowine.com/events/blend-fest-tickets.php.

Proceeds from BlendFest on the Coast (Saturday, February 20) go to non-profit organizations, including Friends of Hearst Castle – www.friendsofhearstcastle.org.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE

Wine 101ers Dream Part IV: Visiting Bordeaux’s Château Pichon Baron

August 14, 2015 by evebushman Leave a Comment

Talk about a gorgeous winery! The iconic grounds alone should make you gasp and we took lots of photos and selfies before even starting the tour. (Facebook album link here.)

Once our guide met us we learned that the winery started in 1694 with 73 hectares when the Baron de Longeville married the daughter of a winemaker. The land, much like Leoville (see Part III of this series that ran on 8/7/15) was eventually divided between five family members in 1850. In 2012 the “Baron” was added as a nickname for the winery. After the revolution the French church confiscated all vineyards. The baron had survived and was able to buy more vineyards to add to his estate.

Eddie Bushman getting the royal treatment.

Notes

The largest varietal grown on the estate is Cabernet Sauvignon with 40 hectares, and they only have “a drop of Merlot.”

It takes two vines to make one bottle.

No 100-year old vines in the vineyard like we have in the U.S.

The Château was built in 1851.

Their bottling program is also like Leoville in that the wines spend 6 months in barrel before blending, and then another 18 months in barrels.

They only use French oak but the “recipe changes every year” so they get the barrels the way they want them (a degree of toasting) from the coopers.

All wines comprise at least two grape varietals in the blend.

They use the gravity flow method to deliver juice to vats from above; they also have vats both above and below the floor.

“Progress is made in the vineyards” not by watching what other wineries are doing.

The tasting room, much like many we saw, is large and inviting in an effort to do one thing like Napa: make the wine accessible to the consumer. (We made appointments, which are necessary. You can do that, hire a guide or schedule a tour.)

They produce three wines, two are second labels. Thankfully we got to sample a few:

2012 Les Tourrelles

Blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot.

Balanced tart fruit and spice, well done, look for it at K & L and Wally’s. 91 Eve Points.

2012 Les Griffons

55% Merlot and 45% Cabernet Sauvignon

Darker fruit, pepper, more depth, smoke, can be found offered by the glass in some restaurants as it’s a Drink Now wine. 93 Eve Points.

2009 Château Pichon Baron

Due to the vineyard yield (it was a hot dry vintage) it is 67% Cabernet Sauvignon and 33% Merlot.

Dusty plums, beautiful dark fruit layers and perfect balance with tannins. Loved this one, said it was perfect for the American Palate. 96 Eve points

2012 Château Pichon Baron

80% Cabernet Sauvignon and 20% Merlot

Dark, dry, tart and balanced. Perfect when aged. 95 Eve points.

http://www.pichonlongueville.com/

Facebook: https://www.facebook.com/pages/Ch%C3%A2teau-Pichon-Longueville-Baron/113075185369167?fref=ts

(Appointment courtesy Planet Bordeaux)

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Tasting With Cellar Master Floriane Eznack from Champagne Jacquart

May 22, 2015 by evebushman Leave a Comment

Floriane Eznack, the poised young (30ish) female cellar master and head winemaker at Champagne Jacquart since 2011– not many women have made this jump in Champagne or much of the whole of France – met our group of #LAWineWriters in the beautiful outdoor setting of the Luxe Hotel’s “On Sunset Restaurant” in Brentwood a couple of weeks ago. I was delighted to have been one of the attendees.

Head winemaker of Champagne Jacquart Floriane Eznack talking to the organizer of #LAWineWriters Cori Solomon

“I’m pleased to have you discover or re-discover Jacquard,” Eznack began. Jacquard Champagne is “a young brand, celebrating their 50th anniversary last September.” And with “no rules to follow and I can make my own rules and work for the future of the brand and my successor.”

Eznack said that she works with three other cellar masters and that “the art of champagne is in the blending…and the grape variety dominates the blend.” The weather is “cold most of the year (see my review of the DVD, A Year in Champagne, for more general info) but that’s good for the grape’s acidity…and helps with the grapes and the aging potential.”

We also learned that Eznack, like any winemaker, would be making her mark on the vintage bottles, and clearing the way for more female winemakers to be of demand. Only one other winemaker competed against her for the coveted role of cellar master at Jacquart, and she won the nod. Prior to that she was at “the yellow house” which we knew to be Veuve Cliquot, where she was one of many winemakers under one cellar master.

Now the lady is rooted at the helm.

In a nod to others that work with Jacquart Eznack said, “The grapes are owned by the growers and are our shareholders, all are involved in the process. They are not just suppliers of the grapes. Of about 1,800 growers on 2,400 hectares of vineyards – Champagne Jacquart owns 7% of the total appellation. And there are about 200 workers involved in the wineries.”

And as timed near for lunch and for tasting Eznack commented, “Blending gives you style and aging gives complexity.” Now we were ready to do our own taste test.

Me paired with Champagne = happy girl!

Tasting Champagne Jacquart

Aromas and flavors separated by ;

NV Brut Mosaique (from the word “mosaic”) The wine is a blend of different wines with the majority being Chardonnay. And as it’s a non-vintage wine that must taste the same from year to year, they use 30% of reserve wines from different years in the blend. Aged four years, well beyond the laws in Champagne, before released.

With aromas of peach, apricot, sweet pink grapefruit, toasted French bread and Brie cheese; bright acidic fruit, cling peaches, white pepper, whipped cream cheese.

2006 Blanc de Blancs (100% Chardonnay)

Cheddar and bleu cheeses, Meyer lemon, and a hint of jasmine; like a nice plate of hard cheeses and seeded crackers, with a little lemon acidity to round it off in the finish. Very refreshing and lively with my Ahi Tuna salad.

NV Rose

Can be created in Champagne by blending 45% Pinot Noir as a red (macerated grapes for about 10 days and producing a still red wine) then add 34% Chardonnay wine and 21% Pinot Meunier.

Fresh strawberry, pebbly stream, Japanese plum wine; sweet plums, pineapple, peach jam, refreshing acidity again, great balance

2006 Vintage Cuvee

50% Chardonnay and 50% Pinot Noir

Most aromatic flavor yet, grilled cheese, sourdough toast; same flavors come through in the mouth with the addition of pink grapefruit and lime.

Story in photos: https://www.facebook.com/media/set/?set=a.10205538368886010.1073741917.1455706632&type=1&l=6ab6392340

From www.Wine.com

30 small families, mainly from the Cote des Blancs where Chardonnay dominates, founded Jacquart, the original “grower champagne”, in 1962. The early days were difficult but the small co-op had a big leader and before long growth and expansion took place.

Jacquart’s ascendancy is a major success story in the history of modern Champagne. By the year 2000 the 30 small grower’s had swelled to a hearty 700 and the company joined the powerful Alliance Group making Jacquart part of the largest land owning grower’s co-op in the region, controlling 7% of the appellation’s total.

Jacquart’s 350 hectare portion of that encompasses sixty separate crus, all rated above 90 (the average is 96). The house style leans toward Chardonnay and emphasizes an intentional low dosage. This results in friendly wines that are fresh and balanced with firm structures and fine flavors.

Champagne Jacquart has built its reputation on delivering value. This model has driven rapid international expansion making Jacquart one of the most visible contemporary Champagne brands. View all Champagne Jacquart Wines

http://www.champagne-jacquart.com/en/welcome