Paso: Le Cuvier Winery and Time With John Munch in His Cellar

December 7, 2018 by evebushman Leave a Comment

In all of my 10 years writing about wine and spirits you would think that nothing surprises me anymore. Not the case when I met winemaker John Munch at Le Cuvier Winery. Not only did I learn a bit about some of his unique winemaking techniques, I also was treated to three hours in his cellar to taste library wines, and then time in the tasting room where every wine is paired with a creation by their chef. Going home with the latest releases my mind boggles, do I have now or do I cellar for a decade or more in true Munch Style and enjoy well into retirement. You read, you decide:

Le Cuvier’s John Munch explaining is style of winemaking.

Winemaking

Once you drive the windy hill road up to the property and park your car you will be able to take in a tremendous view. Munch greeted us in the parking lot, interrupting us from our gaze and we meandered over to the winery crush pad. I knew I’d be back out there soon enough and could snap photos to my heart’s content. We were about to see where the work that mattered takes place.

Munch had already explained that he was handing over the full time winemaking responsibility to Clay Selkirk, but we knew that Munch’s fingerprint was on everything. Munch had been making wine in Paso for years, beginning with Adelaida Vineyards and then for Estrella. The winery had originally been built by Munch as a spec house, started in 1978 and not completed until 2008. Le Cuvier Winery opened in 1983.

The vineyards are all dry farmed and head pruned, no inoculations or sulfites are used and no fining agents. They harvest premium grapes from limestone and calcareous sources. The current harvest ran from September 4 through the 24th.

Munch paraphrased Harold McGee, from his book On Food and Cooking: The Science and Lore of the Kitchen, “Wine in the glass did not come from grapes, it’s all yeast and metabolism of the grape.” Munch added that by not using yeast and sulfites he hasn’t experienced a bad vintage. “It has little to do with winemaking so (just) let grapes do what they will.”

On barrels Munch believes that each barrel has the potential to take off in “its own personality.” He loses some to evaporation when in barrel for two years. NO NEW OAK is the mantra at Le Cuvier and has been for a long time, ever since Munch was visited by Jacques Perrin, of Chateau de Beaucastel, and was told to stop using new oak. In one year Munch switched new for old, and now you can “taste the vineyard and not the oak.” Some of the barrels date back to the 1980s and the new wine made in them “still tastes great.”

Munch explained that every bottle produced is sold at the winery, 90% to club members and 10% to walk in guests. They make 12 to 15 different wines per year, and they always hold back a few cases.

The Cellar

I knew that Munch had a cellar of library wines, that much is true, as in our email exchange in making our appointment he wrote, “We have a library containing 7000 plus bottles going back to my first vintage in 1981, so we could taste a few older wines in addition to touring & tasting our current release wines. Please let me know your specific wine interest, & also how much time you want to spend with us.”

I had written back an overly exuberant reply, pretty much stating I would spend as much time as he had and drink whatever he wanted to try. Still not wholly aware I entered his cellar only to find cases of wines lining both sides of a hall, then at the end a room lined with more cases, and a large banquet table set up with cheese, charcuterie, olives, crackers and of course several wine glasses and decanters. Being the gracious host Munch asked about our interests again, and being the appreciative writer I stuck to my answer, whatever he wanted to open…but we do sometimes prefer Bordeaux and Zins… Munch perused his clip board, flipped back and forth, and we began:

1992 Chardonnay

Either his notes or his memory served him as Munch said the wine was made from Westside vineyards, again with no sulfites, no fining and it had been fermented on the skins. (Without new oak I gathered that the skin contact would indeed contribute to color.)

The wine was honey-colored with a bouquet of bruised apple, incense, honeysuckle, with just a hint of mown grass and celery, with the same flavors on the mouth. Little to no acid made it very round to me, and the flavors lingered in my mouth, and then in memory. Munch thought there was a bit of cork taint, but I thought that blew off in a few minutes. It would be the wine he and I both returned to later in the tasting. Munch commented, “An old Cabernet and an old Chardonnay have more in common”, which made me think that I definitely want to lay down some Chard, preferably his, in my cellar.

1999 Zinfandel

With the color of dark burgundy to espresso, the bouquet included raspberry, pepper, deep, rich fruit and florals, layers of spice, forest floor and earthiness. The taste reminded me of a vintage port, very balanced and nicely spiced. Munch commented, “Picking out raisins is no what Zin is all about.” And I for one was glad those raisins stayed in the mix.

NV Pentimento

This red wine is made in the Solera method with several different vintages to create the whole. What we knew was that it was bottled in 2011, all wines were close to 15 – 16 years old (vintages ranged from 1998 to 2008) , varietals may have included old to newer Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. And as Munch said, it was a way to get rid of any excess by creating a blend.

A nice purple color with a huge bouquet that included dark, fresh berries and earthy. The flavors were very fresh, reminiscent of a fine cognac, dark fruit and chocolate.

2011 Signature Series

With 90% Malbec and 10% Cabernet from a vineyard that had been dry farmed. The color was a dark purple, I noted aromas of all dark fruit and flavors that included that same dark fruit, balanced with pepper and a lovely long finish.

I was experiencing a bit of palate fatigue here as I hadn’t noticed the pour out bucket, nor was Munch using one so it was my excuse to drink to my pleasure, so my notes on this wine is lacking. I drank quite a bit of water and rested a bit before I went upstairs for the food paired tasting that was on the schedule next. Munch said he was going off for a nap…I was a little jealous, but not for too long…

Wine and Food Paired Tasting

Before leaving us in the tasting room Munch shared this reasoning for why they serve food with their wines, we “create a ‘shadow’ of what they could be” for when you take them home and pair yourself. Recipes for all of the chef’s pairings are also available online.

2014 Chrysos paired with winter squash soup with pepitas.

75% Viognier, 25% Roussanne, skin contact, honey in color and aroma along with rich and ripe fruit: Meyer lemon, peach and kiwi. The pairing mellowed the acid in the wine quite pleasantly.

2014 Grenache (Devil’s Gate Wine Works) paired with duck breast on endive with pomegranate seeds & reduction.

Four years in barrel, I found the wine very aromatic with flavors of tart red cherry as well as dark berry. Again the pairing lowered the acid and also brought out more layers in the wine.

2015 Littoral paired with cheddar, chive and black pepper gougere.

I was told that this wine is normally Cab Franc, however this vintage was 42% Petit Verdot, 30% Cab Franc and the remaining percentages were taken up by Malbec, Merlot and Cabernet Sauvignon. When swirling the glass we were asked to note the “stained glass” appearance that was due to dry farming. The wine had spent three years in neutral oak for aging. The color was bright and charming, and the nose held red to black fruit and pepper – all in balance. The flavor proved to be fresh and dark too, again with a nice balance of red and black fruit, followed by a welcome heat. The food pairing softened the acid and opened up the fruit even more.

NV Pentimento paired with mushroom polenta with goat cheese and wine reduction.

The 2018 release of the Pentimento using the Solera style where some of the wines contributing over 21 years of aging. The breakdown is 61% from previous years, 20% of 2015 Petit Verdot and the remaining percentage is 2015 Cab Franc. The name Pentimento is based on Lillian Hellman’s biography of the same name, referencing the past influencing the present. Black cherry titillates your nose while the flavor is very rich and layered, made brighter by the pairing.

2015 Zinfandel paired with candied rosemary mixed nuts.

Again we have a dry farmed grape, that gave aromas of dark fruit, chocolate and a slight dark vegetation. On the mouth we got that same dark fruit and chocolate as well as a hint of a sweet finish.

Stay tuned to Le Cuvier Winery this upcoming February 2019 for a new release, the L’Enfant de Papel, aka The Pope’s child, a GSM blend that is sure to wow like all the others on its own and in a pairing.

Le Cuvier Winery

http://www.lcwine.com/

To see the photo grids from all of our Paso winery visits from this trip click this.

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. 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

Paso: Learning About and Tasting With Parrish Family Vineyards

November 23, 2018 by evebushman Leave a Comment

I could swear that I had been to Parrish Family Vineyards before for a dinner they hosted for the Cab Collective. However the property on Adelaida Road was new for me as it was for everyone else, only having been opened this past year. It nagged at me for about a nanosecond, then I was quickly caught up in everything this new discovery held for me. (One of which was seeing former SCVer Denise Criste living the dream, having moved to Paso and now working in the tasting room at Parrish!)

Took some photos of the calcareous stonework that contributed not only to a large wall but also to the terroir of the wines, and some of the bright red umbrellas – that could be seen from the road below – that sheltered many inviting groups of tables on the grounds overlooking vineyards.

The tasting room was welcoming. With many different cushiony seats to choose from, we learned that this would be a theme throughout. There were member’s only rooms, meeting rooms, dining rooms adorned with leather seating, balcony seating – the inside and outside seating options seemed endless. We learned that many people would move from one spot to another to enjoy their tasting, or to linger over a bottle for part of their day, some even circling back to Parrish for a second visit the same day as they are the only winery on Adelaida open until 6pm.

Membership options began with as little as a four bottle allotment and allowed for nearly monthly gatherings where you could reserve the exact spot you wanted to sit – I could definitely see a draw for a growing numbers of members.

We were shown a wall of photos and memorabilia that flanked both sides of the entrance to the tasting room that every guest will pass through. These items told a bit of a story of Earl Henderson, the grandfather of existing owner David Parrish, who had a love for golf (there is a small putting green for you to partake in the game if you so desire) and began cultivating grapes before prohibition.

David, before taking the mantle, was known for his work in trellising. At one point he had 24 patents for different trellis types for different fruits. He has seven active now. The winery made their first vintage in 2006. Coppola, L’Aventure, Clos Solene and others buy up their grapes. Learn more about Earl Henderson and David Parrish here.

Wines Tasting

While we toured and learned about Parrish we tasted through some of their wines. Bought a couple of bottles for home as well:

A crisp 2017 Sauvignon Blanc; 2016 Chardonnay with a lovely amount of oak; the nicely balanced 2014 Silken – named for how a member described as silky – Petite Sirah and Cabernet Sauvignon blend that my husband bought; an extremely approachable 2014 Petite Sirah that I had to buy for home as we don’t often find one we love; 2014 Estate Cabernet Sauvignon from the Creston vineyard property; 2015 Petite Sirah I like almost as much as the 2014; 2015 Silken blend of Cabernet Sauvignon, Petite Sirah and a tiny bit of Syrah; 2015 Cabernet Sauvignon and a 2014 Zinfandel that was really mellow for a Zin but damn fine just the same.

Parrish Family Vineyards, 3590 Adelaida Road, Paso Robles, CA 93446, (805) 286-4028 www.parrishfamilyvineyard.com Open from 11 to 6pm daily – the only winery open until 6pm on Adelaida Road.

To see the photo grids from all of our Paso winery visits from this trip click this.

Finger Lakes Winery Earns Top 100

November 21, 2018 by evebushman Leave a Comment

DUNDEE, N.Y., RNewswire – In November 2018, the Missick family will mark its seventh anniversary of ownership of Villa Bellangelo, and there is much to celebrate.

In an impressive run, Bellangelo earned a spot as a producer of one of Wine & Spirits Magazine’s Top 100 Wines in the World for 2018, and has had a series of wines in Wine & Spirits Magazine’s “Best Of,” category. Bellangelo’s Top 100 honor was its 2015 Berry Select Riesling (with a score of 94). Noted wine writer Jamie Goode, author of Wine Science, recently commented on this wine’s “amazing harmony and depth.” Other “Best Of” notations in 2018 belong to its 2015 Gibson Vineyard Riesling (91), 2015 Reserve Chardonnay (91), and a listing as one of America’s Best Sparkling Wines with a nod in the Best Buy category for its Sparkling Cuvée.

Riesling at Villa Bellangelo, photo from their website.

When the Missick family moved from California to the Finger Lakes, it focused immediately on crafting authentic, delicious expressions of wines grown on the west side of Seneca Lake. With a “sense of place,” the varietal focus revolved around Riesling, Chardonnay, and Cabernet Franc. “The beauty of Riesling, is that it has an ability to express its terroir in a way few varietals can,” according to winemaker, Christopher Missick; adding “and in the Finger Lakes, we can tease out those expressions in a way no other region in the United States can. This is a cool climate that has a growing season of extended beautiful warmth, and I feel we are exploring what is viable on the frontier of American viticulture.”

Bellangelo currently offers a dozen different Rieslings in its tasting rooms. “Riesling is the winemaker’s dream varietal: there are a hundred permutations on what is possible when we stand in the vineyard in late August,” Chris Missick stated. Missick added that he is particularly proud to see the Finger Lakes continually represented as one of the world’s great wine regions by wine periodicals such as Wine Enthusiast, Wine Spectator, Food & Wine, The International Wine Review, and online reviewers such as James Suckling, Vinous and others.

Having established a great reputation for Rieslings, Bellangelo is particularly proud of its recognition for work in sparkling wines and Chardonnay. Bellangelo began producing sparkling wine in 2014, including its Brut and Sparkling Merlot Rosé. This fall will see the release of its sparkling Gewurztraminer.

Bellangelo is a family owned winery with an historical past dating to 1866 and located on the West side of Seneca Lake in New York’s Finger Lakes AVA. The Missick family operates an additional tasting room in Geneva, NY, and produces the brand Can Do, a line of ready to drink delicious canned wines that includes Moscato, Rosé, Riesling and Chardonnay. The brands are currently represented by Wright Beverage Distributing, MHW Distribution, and BevStrat. Bellangelo’s winemaker, Chris Missick, is proud to be the only full-time winemaker in the world that is also admitted to practice law before the Supreme Court of the United States.

Visit Cambria for Food, Wine, & Fun!

November 15, 2018 by evebushman Leave a Comment

CAMBRIA, Calif. (PRWEB) – Guests in Cambria love tasting the local wines while eating a fresh, tasty meal-after taking part in the many exciting activities available in the area, it’s easy to work up an appetite. Here are some recommendations for perfect wine and food pairings from local establishments, plus the most memorable local activities to match. Those who love food, wine, and fun should plan a getaway to Cambria to enjoy everything this coastal town has to offer!

Stolo Family Vineyards is one of two estate vineyards in Cambria. Their full-bodied Syrah goes well with any meat dish, but the classic pasta dish called Robin’s Chow, from Robin’s Restaurant, is the ultimate coupling. This sophisticated, romantic pair calls for a stroll through town on the Cambria Historical Walking Tour, admiring the architecture; Robin’s is even on the tour.

With a tasting room modeled after a 1920s speakeasy, Black Hand Cellars features a “Flapper” Pinot Noir that is fruity and aromatic. Visitors can bring a bottle to share with a friend, along with fresh seafood, at Moonstone Beach Bar & Grill, and head across the street to take a stroll on the Moonstone Beach Boardwalk after their meal.

Cayucos Cellars‘ Vermentino is a crisp, clean white that will balance the flavorful chicken banh mi wrap from Soto’s True Earth Market. It will make the perfect lunch after a morning ride with Cambria Horseback Rides, featuring meandering trails and ocean views from the saddle.

Jody’s Special from JBJ’s Round Up Pizza features Italian sausage, pineapple, onions, jalapeño, and cilantro. The best way to balance the spicy, savory, and sweet flavors of the pizza is with a bottle of Moonstone Cellars‘ Gewürztraminer, a dry white with a citrus tang. This filling meal is sure to warm up adventurers after kayaking in the Monterey Bay National Marine Sanctuary.

Just down the road in the tiny town of Harmony, Harmony Cellars serves their Rosato Vivo, which will accompany a delightful cone full of strawberry ice cream from the local Harmony Valley Creamery truck. Visitors will love to attend the glassblowing classes offered at Harmony Glassworks, as well.

Hearst Ranch is home to more than the historic Hearst Castle. After finishing their tour, guests can head down the hill to the Hearst Ranch Winery Tasting Room for a glass of Zinfandel paired with a juicy Hearst Ranch beef burger from Sebastian’s General Store, to be enjoyed while discussing the lavish luxuries of La Cuesta Encantada.

The slightly sweet, dry Riesling from Cutruzzola Vineyards, the other estate vineyard in Cambria, pairs perfectly with some spicy tacos from Boni’s Tacos, a local favorite eatery and food truck. Visitors can grab a blanket, a bottle, and a to-go box and head for a bench overlooking the Pacific Ocean at Fiscalini Ranch, where the waves and ocean breeze will make this an all-time favorite.

Dessert lovers can stop by Twin Coyotes Winery for a glass of Stowaway Captain’s Reserve Dessert Wine, paired with their original, house-made Stowaway brownie, because nothing is better than red wine and chocolate. Twin Coyotes is part of the Shops at the Garden Shed, so guests can explore the shops after they taste.

JUSTIN Vineyards & Winery Expands Brand Footprint With New Tasting Room In The Heart Of Downtown Paso Robles

October 21, 2018 by evebushman Leave a Comment

PASO ROBLES, Calif., Sept. 25, 2018 /PRNewswire/ — Today, JUSTIN Vineyards & Winery opens a second Tasting Room location situated prominently on the square along Downtown City Park in Paso Robles. As the region continues to gain global recognition as an award-winning AVA, this expansion allows more visitors the firsthand opportunity to experience the renowned JUSTIN brand.

As guests enter the JUSTIN Downtown Tasting Room, they are met with an elegant space featuring an expansive wine-tasting bar, lounge, and a full dining room, all ideal for exploring JUSTIN’s portfolio of award-winning Bordeaux-style wines. Guests can enjoy JUSTIN’s seasonal wine-tasting flight and select wines by the glass, which can be savored alongside a locally-sourced artisanal cheese platter or pâté board. Those looking for a more formal dining experience are encouraged to indulge in the rotating menu of à la carte items or a seasonal pairing flight, both inspired by the award-winning Restaurant at JUSTIN.

Every detail of the new space was artfully curated and customized—from the “infinity” underground bottle display at the front alcove down to the pattern of the floor tile, which is a reproduction of the famous “Gaudí tile” designed by Catalan architect Antoni Gaudí in the early 20th century. Kaoru Mansour, a Japanese-born artist now based in Los Angeles, created the series of six paintings displayed throughout the dining area and French artist Christophe Côme created the room’s dramatic metal and glass divider. Throughout the space, 14 state-of-the-art high-definition screens take guests on a visual enological journey coined, “Liquid Containers.” The rotating digital installations produced by Mill+, a collective of the Oscar-winning studio The Mill, feature a series of different JUSTIN wines being slow-poured at 1,000 frames per second.

“This is a special day for JUSTIN as we expand the footprint of our brand and our commitment to the Paso Robles community,” said Clarence Chia, Vice President of Marketing and Direct-to-Consumer for JUSTIN Vineyards & Winery. “Nearly 40 years after first establishing our roots in Paso Robles, we are thrilled to welcome our neighbors and wine lovers alike to our second location in the heart of downtown for a taste of JUSTIN’s world-class wines in one of California’s most distinguished wine regions.”

“The Chamber of Commerce is thrilled to welcome a new tasting room experience of JUSTIN’s caliber to beautiful Downtown Paso Robles,” said Gina Fitzpatrick, CEO of the Paso Robles Chamber of Commerce. “It’s exciting to be bringing one of the region’s pioneers into such a historical space in the Paso Robles city center, knowing it will only add to the character and prestige our region and community is best known for. Welcome, JUSTIN!”

The new JUSTIN Downtown Tasting Room is located at 811 12th Street (next to the historic Acorn Building) and is open to the public Sunday through Thursday from 11 a.m. to 6 p.m., Friday and Saturday from 11 a.m. to 8 p.m., as well as for private events by reservation only.

About JUSTIN Vineyards & Winery
Located in Paso Robles, JUSTIN® Vineyards & Winery was founded in 1981 and is known for crafting world- class wines using Bordeaux grape varieties. Widely recognized for their iconic ISOSCELES® Bordeaux-style blend, JUSTIN is also known for their Cabernet Sauvignon. The estate, located at 11680 Chimney Rock Road features a Tasting Room, luxury five-star accommodations at the JUST Inn®, and a Restaurant—making it one of the only wineries on the Central Coast to offer all three options. In addition to its stellar hospitality, JUSTIN consistently receives top honors around the world, establishing itself as a leader in Bordeaux-style winemaking. JUSTIN wines are available through discerning fine wine retailers and restaurants throughout the United States, or directly from the Winery via JUSTIN’s Tasting Room, online store or to members of the exclusive JUSTIN Wine Society wine club. To discover more about what makes JUSTIN unique, visit www.justinwine.com.

PRESQU’ILE WINERY SCORES HIGH AMONG USA TODAY’S 10 BEST TASTING ROOMS IN THE UNITED STATES

September 26, 2018 by evebushman Leave a Comment

Presqu’ile, the contemporary-styled minimalist estate winery poised high in the hills of Santa Maria with stunning ocean and vineyard views, announces their 2^nd place win in USA TODAY’s 2018 National Readers Poll of 10 Best Tasting Rooms across the United States today. Presqu’ile proudly served as the only representative and entry from Santa Barbara County, a region rich with over 200 wineries and tasting rooms.

Winemaker Dieter Cronje and Matt Murphy in Presqu’ile Vineyards | Photo courtesy of Bob Holmes

“Our mission at the Presqu’ile tasting room is to share our passion for the wines from Santa Maria Valley and our estate vineyard in a relaxed, elegant setting while providing world-class hospitality,” states Matt Murphy, co-founder and president. “The nomination for the top 10 Best Tasting Rooms and second place finish in the poll is a testament to the hard work our team puts in daily to deliver this experience. They are an extension of our family and do an incredible job living up to our high expectations for the guest experience at Presqu’ile. A huge thanks to our friends and extended family who voted for us; we are so appreciative of the support.”

Nominees for USA TODAY 10Best Readers’ Choice Awards categories are chosen by a panel of relevant experts which include a combination of editors from USA TODAY; editors from 10Best.com; relevant expert contributors; and sources for both these media and other Gannett properties and included experts Jill Barth, a Provence Wine Master; Shana Clarke, Wine Editor for inside.com and contributor to Eat Sip Trip; Karen MacNeil, one of the foremost wine experts in the U.S.; and June Rodil, a Master Sommelier were chosen for their knowledge of wine and the American wine scene.

All voting is digitally submitted by the public, and the 10Best Readers’ Choice Award contest is accessible on the 10Best.com website. 10Best.com provides users with original, unbiased, and experiential travel content of top attractions, things to see and do, and restaurants for top destinations in the U.S. and around the world. The team of local travel experts is a well-traveled and well-educated group who are not only experts in their fields – and their cities – but discriminating in their tastes. These local experts live in the city they write about and the content is constantly updated. 10Best.com averages 5 million visitors per month.

The Murphy family’s efforts have established Presqu’ile as one of the Santa Maria Valley’s defining wineries, recognized for making balanced and sophisticated cool-climate wines. From directing the planting of the Presqu’ile Vineyard to overseeing the design and construction of the state-of-the-art gravity-flow winery, shaping the elegant stylistic identity of the winery’s Pinot Noirs and Chardonnays, to shaping the tasting experience, the Murphys’ collective vision has established Presqu’ile as one of California’s leading wineries. And thanks to USA TODAY it is now a must stop on anyone’s wine-bucket list.

ABOUT PRESQU’ILE WINERY:

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to making exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the wine-loving Murphy family have been farming land in Louisiana for almost a century. Led by eldest son Matt Murphy, the family founded Presqu’ile—the Creole word for “almost an island”—both as a tribute to a beloved Gulf Coast family gathering place that was lost in Hurricane Katrina, and because they envisioned Presqu’ile as an island-like haven amid the vines. Also on the team is rising star winemaker Dieter Cronje.

The Santa Maria Valley is one of the most distinctive winegrowing appellations in the world. With one of the longest growing seasons in all of California. The Santa Maria Valley is a true cool-climate winegrowing region, yielding wines of extraordinary elegance and purity—qualities that define the world’s best Pinot Noirs and Chardonnays. To preserve the complexity of these grapes, the Murphys worked with acclaimed San Francisco-based Taylor Lombardo Architects to create a gravity-flow winery designed to Matt and Dieter’s specifications. And to ensure that each wine reflects its vineyard, Dieter practices a naturally minimalist approach to winemaking, with a focus on whole clusters, native yeasts and modest new oak. As a result, Presqu’ile’s wines are pure and purposeful, conveying the authentic charm, complexity and signature Santa Maria spice that have made the wines of the Santa Maria Valley famous among enthusiasts of elegant and balanced wines. In addition to being featured by USA TODAY, Presqu’ile Winery has received accolades in numerous publications including Vinous; Santa Barbara News-Press; The Daily Meal; Santa Barbara Independent’s “Tastings To Do;” Condé Nast Traveler’s “Beautiful Wineries in California;” Must Do Travel Show and the Travel Channel.

AVAILABLE ONLINE NOW: Click here for USA TODAY’S 10 BEST TASTING ROOMS

PRESQU’ILE WINERY

5391 Presqu’ile Drive

Santa Maria, CA 93455

Phone 805.937.8110

www.presquilewine.com

Solvang Stomp: A “Footie” Wine Festival Debuts On Saturday, October 13, 2018

August 6, 2018 by evebushman Leave a Comment

Solvang, California, USA –Tracy Farhad, Executive Director of the Solvang Conference & Visitors Bureau, has announced the debut of the organization’s inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival, happening on Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang on First Street (between Mission Drive/Hwy 246 & Copenhagen Drive).

Farhad enthused, “Solvang is surrounded by world-class vineyards, wineries and tasting rooms. October is harvest time which means it’s a fun time to taste new wine and stomp grapes! Remember Lucille Ball’s famous grape stomp episode on her TV show? You’ll even be able to channel your inner Lucy or Ricky Ricardo in our Look-a-Like Contest! Solvang CVB is proud to present this event to celebrate our local wine heritage.”

Solvang Stomp guests will have the opportunity to stomp grapes barefoot in vats, sip tastes from dozens of area wineries, dance to a live band, drink pink in the “I Love Rosé Lounge” and be able to purchase food inside the festival area from popular area eateries including Cecco Ristorante, First & Oak and California Tacos as well as participate in the “Lucy & Ricky Ricardo Look-a-Like Contest.” All “Solvang Stompers” will receive a souvenir logo wine glass and foot towel plus a ticket to win wine-related prizes.

Admission for VIP Stompers (limited to only 100 guests includes early admission at 1:00 p.m. as well as a food taste ticket for $100 per person; and general admission from 2:00-5:00 p.m. is $75 per person. Guests must be ages 21 years and beyond. Advance ticket purchases are highly recommended
online at www.solvangusa.com/STOMP

The inaugural Solvang Grape Stomp is presented by the Solvang Conference & Visitors Bureau with main sponsorship support from Visit Santa Ynez Valley and the City of Solvang. Event production is by Cultivate Events. Ten percent net proceeds from the Solvang Stomp will benefit the Santa Barbara Vintners organization.

For more information about lodging, dining, wine tasting and attractions year-round in Solvang, visit www.SolvangUSA.com Tickets Available Now at www.SolvangUSA.com/stomp

Paso Wine Man Visits the Downtown Wineries – Part 3

July 28, 2018 by evebushman Leave a Comment

We’re excited to announce the release of our third video introducing you to the tasting room hospitality and diversity of wines you’ll experience with each visit to the Downtown Paso Robles Wineries.

22792285_1002865526518503_3031948540418185152_o In this episode Paso Wine Man is feeling a bit sorry for “The Cabbie”. With over 20 tasting rooms within the Downtown Paso Robles area, why drive when you can stroll? Experience the diversity of wines, shop, dine and unwind.
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Each video features “Paso Wine Man”, actor Casey Biggs, as he strolls downtown extolling the diversity of wines the tasting rooms have to offer.

Vintage Eve 5/2015: Cabs of Distinction – Discovering Rotta, J Lohr Component Tasting and Vina Robles Seminar

July 24, 2018 by evebushman Leave a Comment

During the first day of Paso Robles Cab Collective Cabs of Distinction event I was happy with many wines from wineries I already knew or at least knew of. As I was strolling past one table I was immediately charmed by the gentleman pouring for guests in front of the table and excitedly describing the wines. This was my first encounter with Jeff Branco, the winemaker and Director of Operations for Rotta Winery.

Discovering Rotta

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My husband Eddie at Rotta luncheon.

Within minutes I fell in love with Branco’s 2013 Rotta SBR blend of Cabernet Sauvignon, Cabernet Franc and Merlot. I also learned that Branco had been the winemaker for Justin – and the incredibly popular Isosceles blend had originated under his tenure.

As this was the Cab Collective and all we were tasting were Bordeaux style blends or Cabs I asked Branco if he made other wines. He quickly invited me and my pals to a luncheon and wine tasting at his winery on Winery Road, just past Turley in Templeton, the next day.

Fast forward and we’re in the Rotta tasting room happily sampling a Rotta 2013 Pinot Gris from San Simeon that received 90 points from Wine Enthusiast magazine. From there we had a Rotta 2013 Rosé, and then the rest of the 2013 tasting line up was from Paso Robles and included a Mourvedre, Syrah, Grenache, Reserve Cabernet Sauvignon and Estate Zinfandel – all yummy.

Then we were driven up to the top of the property where a total of 19 guests huddled under pop up tents, happily sipping wine and taking photographs of the vineyards surrounding us. Once the courses began (see photos of the menu and pairings here) the conversation never ceased – along with the praise for Branco’s exquisite wines and Chef Brooke Stockwell’s imaginative pairings.

Several times the charming Branco would tap his water glass with a knife to get our attention and comment on the joy he found in his work. One story included his out-of-the-box idea of a tailgate party on the property that served as a fundraiser for the Alzheimer’s Association. He, along with “the love of” his life Sonya Guzman, proudly held up a check for $900 that they had made in their inaugural attempt, an event mostly filled with friends and local winemakers.

After lunch we headed back down the mountain, back to the tasting room, and nearly back to reality. The last I had seen of Branco was him headed off on a ATV to pick up his daughters. I ordered a few wines and lingered a bit in the tasting room but he hadn’t made it back before we all had to leave. As he had given me his cell number we called from the car where all five of us let him know that we loved his wines and thanked him for a remarkable time.

More about Rotta

Established in 1908.

Try the Black Monukka dessert wine.

Open 10:30-5:30 daily.

805-237-0510

Info@rottawinery.com

Www.RottaWinery.com

Lohr Cuvee Component Tasting 2014 Vintages

Meeting at J. Lohr Vineyards, which we hadn’t visited since our wonderful 2011 trip, we met in the same large room as before but this time it was set up for a component tasting. (For anyone wanting to do a component class get the Torani syrups, they are the most true. See photos here.) Along with the syrups for identifying fruit aromas, we sniffed dried and fresh flowers (rose, sage, jasmine and hibiscus), spices and other components (clove, cocoa, coffee, tarragon and fennel) trying to identify each so that later we could identify them in our wines.

Ian Adamo, the sommelier at Paso Robles’s Bistro Laurent (we had met Ian before when he paired an outstanding Adelaida dinner for us at the 2014 Cab Collective event) is currently working on his dissertation for his MS. Adamo, along with J. Lohr red winemaker Steve Peck, led us through each wine to evaluate the fruit, spice, floral, herbs, volume, astringency and then we were to try to guess the varietal of each of the five 2014 single varietal wines in front of us.

A bit tough with the caliber of fellow writers and somms in the room, we agreed on some descriptors and what wine that indicated. Ian listed colors, fruits and tannins that were certain indicators of standard varietals no matter where grown.

“It’s the structure that tells you the story” Ian said, in describing a Cabernet Sauvignon. And the purple color and bright fluorescent rim in the glass is indicative of all Malbecs.

Any bell pepper notes, which most people think is a flaw, ends up in their lowest priced bottles Peck said, and is how most domestic wineries handle that component when found.

I checked off whenever at least my descriptors matched Ian’s as I certainly wasn’t going to guess all of the varietals correctly! At the end of the class I got one wine right across the board, the others only shared descriptors. I definitely want to try this at home with a group.

Peck then gave us some great news: when we got to lunch a little later “some of the wines the somms tasted” in front of us the other day that we weren’t given…had “fallen off the truck” and we were going to taste them!

But first we were to blend a “Cuvee Pom” (in a nod to the Pomeral region of Bordeaux) blend of 82% Merlot and 18% Malbec with 2% (equal to 1/2 barrel) to 4% (equal to 1 barrel) of Cabernet Franc. The first, with 2%, softened the bite of the Pom alone, more fruit and less tannin. The second, with the 4%, now seemed spicier, rougher, and I actually like that better. It was an interesting exercise as again, it’s very objective so we all had our favorites of the blends we had created.

Peck said that he wanted to create a luxury brand, and is not after scores. He has yet to decide what he will do with the blends we were playing with. In the meantime, the evil scientists at my table grabbed more glasses and decided, ON THEIR OWN, to move to 6% of Cabernet Franc in their blend.

During “the next chapter” of our seminar Peck gave us a slide show that included a “style map” with color/body/mouthfeel/tannin/color broken town into styles based on their strength. He mentioned that it was akin to how someone may like their coffee: thin and astringent, dark but with creamer, etc. Pinot Noir would fall on the light end of the map while Cabernet Sauvignon would be on the dark end, and blends in the middle.

After that we adjourned to a wonderful lunch and all of the wonderful wines that fell off the truck and the latest three J. Lohr Cuvee blends – enjoyed it all!

Vina Robles Cabs of Distinction Seminar

The Swiss owner of Vina Robles, Hans Nef, that greeted our merry group of seminar attendees told us that he has a farming background and came to Paso Robles in the mid 1990s. Nef’s goal, after turning the class over to winemaker Kevin Willenborg, was to give us some background on Vina Robles and present 11 districts of Paso AVA with the six wines we were too taste.

With six slides we learned that the family came to Paso in 1996 and had their first crush in 1999. Introducing Vina Robles wine in 2003, the Cuvee Collection in 2005, RED4 wines launched in 2006, in 2007 the Hospitality Center opened, Willenborg joined in 2012 and the new Vina Robles Amphitheatre opened in 2013.

Nef said that the winery is mid-sized, family-owned and produced 40k cases per year, all from estate grown grapes.

Willenborg then took over the lecture. He told us that they have 5 different districts within the Paso Robles 11 AVAs that are used in Vina Robles wine. He pulled some wines, still in barrel, from different districts that we would later sample to see if we could discern any differences between the different AVA districts (map).

The Santa Lucia mountain range allows the area to be warm in the growing season. There are other ranges, on the south and east that “kind of frame Paso Robles.” Like being in “a bowl” surrounded by mountains. There are 614,000 acres in the 11 Paso AVAs with 32,500 planted. There are over 45 soil series, including alkaline, calcareous and siliceous.

The word “Sauvignon means wild” Willenborg said…and Cabernet Sauvignon grows wild and strong after planting. Here, not like Bordeaux, their window for growth is longer.

There are 23 varieties grown, on 1,300 acres, at Vina Robles and they only source 15%, so the balance is sold to other wineries. The main districts that Vina Robles grows in are Jardine (Estrella District), Huerhuero (split between two districts: Geneseo and El Pomar), Creston Valley (Creston District) and Adelaida Springs Ranch (Adelaida). Then we tasted wines from each district to discern different flavors.

This was tough for me, like barrel sampling, these wines were single varietals that had yet to age or be blended. Lots of tannins, volume, weight, astringency, and big mouthfeel was indicative in all – as these attributes comes straight from the grapes. Some seemed less tannic or fruitier than others, but all in all I longed to have each in their final blended process which I was more than happy to trust Willenborg with!

(After the 2013 Cab Collective I visited Vina Robles winemaker Kevin Willenborg. Read here for story on the tasting and interview.)

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053

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

Vintage Eve 5/2015: Cabs of Distinction = Dinner at Opolo and The Quaff Report Panel

July 17, 2018 by evebushman Leave a Comment

Dinner at Opolo Vineyards after our first day learning and tasting at the Paso Robles Cab Collective Cabs of Distinction was a special treat booked for us by the public relations company marketing the event, Parker Sanpei. Starting with an after hours tasting in their tasting room – their Zin and Sangio stood out uppermost in my mind the next day – we also took a brief tour.

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Dinner at Opolo Vineyards!

The winery now houses not one but two copper stills in which chief distiller and vineyard manager Paul Quinn has been making a freaking outstanding grappa, and just that day, had completed distilling a pear brandy. Come to find that several Paso wineries are getting their license to distill alcohol from fruit and sell from their tasting rooms. I told Paul that since Opolo is SIP certified this is a natural following, to use up every scrap…for our pleasure.

We then toured the grounds. We visited a large welcoming grassy area that is used for the 8,000-strong club member parties, the rooms for overnight guests and a main house with plenty of windows for vineyard views set up for our dinner.

Starting with a lovely fruit-forward Roussanne we dined on a spinach salad with dried cranberries, apple slices, walnuts and then buttery scallops over Parmesan risotto. The owner, Rick Quinn, who had already wowed us with his smoked pork salami and smoked pork loin as appetizers, had created a meaty Goulash with grilled artichoke which I believe they served with their reserve Zinfandel. For dessert, our only store bought item, was a light cheesecake covered in berries and compote.

If you haven’t been to Opolo and like big friendly wines paired with friendly people, don’t miss them on your next trip to Paso.

The Quaff Report Panel Discussion

On day two of our visit we were invited back to the Paso Robles Inn Ballroom for a sommelier led seminar.

While the panelists got ready Meredith May, publisher of Tasting Panel and SOMM Journal, announced that she will soon be unveiling a chef-focused cannabis magazine coming in the fall, contact info@TheCleverRoot.com if you want to learn more. This was news!

Then it was time for the panel.

Okay, right off the bat, this is my first experience watching others – as the audience wasn’t participating – taste and comment on wine. One thing I did learn came from sommelier Mike Madrigale, the moderator, who discussed helping restaurant staffs by blind tasting wines and discussing them on their merits.

Then he asked his fellow panelists to taste and only comment on any remarkable attributes found in the wines poured out in front of them.

Like a silent movie, with no music as an accompaniment, we waited for what seemed like several minutes for ANYTHING to happen. May took the opportunity to talk about the reach, 90k readers, of the Tasting Panel. She then explained that she had offered to take over the Sommelier Journal when it was about to fold, revamped it as the Somm Journal and offered it up for free to trade – and now up to 60k are reading it.

That time spent allowed our panel of Somms and wine directors to come up with some ideas of what was in their glasses. Savory, dusty, no oak…was it a Cabernet Franc or straight Cab? Across the board they had differing opinions other than what we already knew: all are Bordeaux, the only questions is new or old world?

The MS at Giada at the Cromwell Hotel, Darius Allyn said for us, as he believed that many lay people were in he audience, that they have to look at cost and how the wines offered up to pair with their cuisine.

Madrigale commented that the first wine, once revealed was a $200ish Bordeaux, wholesale would be about $125 and then about $300 on a wine list – for a wine that needs age, he wouldn’t buy this for a restaurant. He gets better deals looking for this and others at auction.

Allyn mentioned that he is given a budget by the restaurant, and he can’t speed up time on a bottle that needs age.

Both commented that Burgundy may triple in value with time, while current Bordeaux would not, and the price of Bordeaux is somewhat inflated. Which was another reason they routinely chose not to invest money in them for their wine lists.

As they worked their way through the remaining wines, we tweeted along with them, but there was more discussion about if the blind wines were new or old world and less about things I could get into, like what their customers would think, what would they pay, if it was unexpected would a customer send it back. In conclusion: if you want us to watch while you drink you better engage us. Oh well.

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053