Vina Robles 2011 Summer Newsletter

8/6/2019 Vina Robles 2011 Summer Newsletter

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N E W S L E T T E R | S U M M E R 2 0 1 1

THE GALLERY



I N

S I

D

E

T H

I S

I S S U

E 3.. . . . . . . . A Note From Hans Nef

4. . . . . . . . . Behind The Vine

6. . . . . . . . . Featured Wine

7. . . . . . . . . New Release

8 . . . . . . . . .Rec ipe

9. . . . . . . . . News From the Winery

10. . . . . . . .Happenings

11. . . . . . . . Signature Wine Club Events

SUMMER 2011



Dear Friends,This summer marks the fourth anniversary of the opening of our hospitality center

in the heart of Paso Robles wine country.

In some ways, it seems like we opened our doors just yesterday, yet

much has also transpired in these four short years. We have planteda demonstration vineyard, hosted numerous concerts and special

events, and established an art gallery, among other undertakings.

The greater Paso Robles wine country has been busy as well

over the past several years. Not long ago, it seemed like we were

always the “up and coming” wine region. But that has changed,

as Paso Robles is increasingly recognized as California’s most

dynamic appellation.

In fact, a local wine took the first spot in the Wine Spectator’s most recent list of Top 100 Wines. Meanwhile, Sunset Magazine

launched its annual Savor The Central Coast last fall, with all of the

festivities happening right in our backyard of San Luis Obispo County. These are just

a few examples of the remarkable momentum that we are feeling in Paso Robles.

We are also commemorating another anniversary this summer with the release of

the 2009 Anniversary Blend, which marks the 10th vintage from Vina Robles. This

limited-edition wine is a boldly creative blend of Syrah, Petit Verdot, and Cabernet

Sauvignon from two of our finest vineyards—Ryan Road and Adelaida Springs

Ranch. Only 51 cases were produced. We will release this wine at our hospitality

center during our anniversary celebration at the end of July.

Prior to the grand opening four years ago, I said that I wanted the hospitality

center to exemplify the spirit, flavor and hospitality of Paso Robles. Today,

the mission remains unchanged. I hope that you can visit us this summer and

experience all that Paso Robles wine country has to offer.

Best regards,

Hans Nef

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BEHIND THE VINE

Behind The Vine with Viticulturist Sukhy Sran

In theory, planting a vineyard is pretty simple. You stick the vines in the ground, add

water and watch them grow. But in practice, it is a much more complex undertaking

if you want to cultivate superior fruit and make fine wine.

Consider the 2008 Cabernet Sauvignon featured in this newsletter. This wine is

composed of two clones of Cabernet Sauvignon grown at our estate Huerhuero Vineyard,

and each vine is planted to a special rootstock. In other words, the vines actually consist

of two chosen parts that are grafted together, the rootstock and the scion.

Rootstock

The rootstock is exactly what it sounds like—a

vine understock upon which the fruiting varietal

plants are grafted. It serves as the foundation

of the vine. Numerous rootstocks have been

carefully developed over the years, with the

primary function of ensuring vine resistance to

soil pests. The variety of available rootstocks

also enables the winegrower to mix and match

selections to fit different vineyard conditions and

varietals. Proper rootstock selection will result in a more uniform vineyard block with

better vine balance and less manipulation during the growing season. Most of our

Cabernet Sauvignon is planted on a rootstock called 1103P, which is a nice drought-

tolerant match for our relatively arid climate and rocky soils in Paso Robles.

SUMMER 2011

Scion

Rootstock



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Varietal / Clone

Winegrowers today also enjoy a diversity of varietal clonal options. The varietal is

the type of grape, in this case Cabernet Sauvignon, while clones are variations

within that varietal. The differences between clones are subtle, but individual

clones offer their own advantages based on vineyard location and stylistic

considerations. When planting a vineyard, you decide which varietals and which

clones will work best in specific blocks. You then choose a rootstock that is

appropriate for the location and varietal. The fruiting portion of the vine (scion) is

then grafted onto the rootstock and planted.

Needless to say, the potential combinations of clone and rootstock are numerous,

and you have to do your research to determine what is best for your site. The style of

wine you want to make is also a factor, as your choices in clone will shape the flavor

and aroma profiles of the wine.

Our 2008 Cabernet Sauvignon is composed mainly of Clone 337 with a contribution

of Clone 15. In the wine, Clone 337 delivers a dark, fruit-forward character with a fine

tannin structure. Clone 15 offers a spicy complement with firmer tannins. The balance

of the blend is composed of Petit Verdot, specifically the two similar clones 1 and 2,

that bring added depth and color to the wine.

You can easily see the differences between Clone 337 and Clone 15 in the vineyard

as well. Clone 337 offers moderate yields with nice natural vine balance, while Clone

15 brings heavier yields that often require crop adjustment.

By carefully selecting and growing different clones of the same varietal, we increase

our options for building texture and complexity into the resulting wines. They say that

variety is the spice of life, and the same could be said for wine as well.



SUMMER 2011

FEATURED WINE

2010 SAUVIGNON BLANC – Jardine

The 2010 Sauvignon Blanc comes from a small block at our estate Jardine

Vineyard. Here, the soil is composed primarily of alluvial sandy loam,

with contributions of gravelly loam and clay loam, ultimately ensuring

excellent drainage for low vine vigor and assertive flavor development.

The fruit was hand-picked during the cool morning hours of September

15 to maintain the natural integrity of the fruit. After gentle pressing, the

juice was fermented in temperature-controlled stainless steel tanks for the

preservation of delicate varietal aromatics. The wine was aged in smaller

stainless steel tanks, and the lees were stirred to soften the texture and

enhance the mouthfeel. Malolactic fermentation was avoided in

order to maintain a fresh, crisp character.

Tasting Notes

The 2010 Sauvignon Blanc opens with soft aromas of green

apple, white peach and lime with hints of minerality. Smooth,

rounded flavors of pear and citrus are supported by brisk acidity.

Hints of lemongrass linger on a clean, quenching finish.

Pairing Recommendations

The lush flavors and crisp finish of the 2010 Sauvignon Blanc are

a fine match for grilled abalone steaks, fresh oysters, cilantro-lime

chicken, and citrus and avocado salad.

FEATURED JUNE 3, 2011 ON THE TODAY SHOWMaster Chef and Winemaker Joe Bastianich recommends six light

and tasty summer wines under $20, including the Vina Robles

2010 Sauvignon Blanc, to TODAY’s Matt Lauer.

Visit www.VinaRobles.com to view the clip.



2008 CABERNET SAUVIGNON – Huerhuero – Estate

Our Cabernet Sauvignon comes from our estate Huerhuero Vineyard in

the rolling hills along the southeastern border of the City of Paso Robles.

Here, the vines are planted to two premium clones—15 and 337—that

combine to bring natural depth and dimension to the wine. The 2008

vintage bursts with vivid aromas of red currant with hints of toasty oak,

tobacco, olive, and spice. The palate is juicy and seamless, unfolding

with closely knit flavors of cherry, cassis, mocha, and vanilla bean. The

finish reveals smooth, soft tannins and firm acidity that ensure versatility

with cuisine. Suggested pairings include braised beef, grilled strip steak

and pasta with mushrooms and caramelized onions.

NEW RELEASE

AGING: 18 MONTHS INFRENCH OAK BARRELSBOTTLING DATE: 07.08.10RELEASE DATE: 05.20.11ALCOHOL: 14.5%PH: 3.72TOTAL ACIDITY: 6.3 g/L

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REGIONAL TROPHYDecanter World Wine AwardsUSA Red Bordeaux Varietal over £10

Los Angeles InternationalWine & Spirits CompetitionGold Medal Winner, Best of Class –

95 POINTS



About The Chef – David MyersChef David Myers embarked on numerous culinary adventures and studied

under some of the finest chefs in the nation and abroad before opening his first

restaurant in 2002. Five years later, he opened his second restaurant, Comme

Ça, a traditional French brasserie in West Hollywood, California. A second

Comme Ça location was unveiled in Las Vegas in 2010. Chef David says that

the menu of Comme Ça is based on “the kind of food I cook at home, for myself

and my friends.” Chef David has earned numerous industry honors, and has

appeared on the Today Show , the Early Show and Iron Chef America , and also

starred in Shopping with Chefs on the Fine Living TV Network. He kindly shares

his Paleron recipe as a fine match for our Cabernet Sauvignon.

RECIPE

Chef David Myers’ PaleronEnjoy with Vina Robles 2008 Cabernet Sauvignon

Ingredients1 ea - beef Paleron (whole chuck will work if Paleron is not available)

Canola oil 2 ea - large carrots

1 ea - yellow onion 4 ea - celery stocks

1 cup - button mushrooms 2 qts - veal stock

1 bottle - Vina Robles Cabernet Sauvignon (or any of your other favorite red wines)

1 bouquet garni (a small bundle of thyme, bay leaf, black peppercorns, and garlic)

MethodPreheat a large roasting pan on medium high heat. Season the Paleron with salt and pepper. Put a

small amount of canola oil in the pan and sear the meat on all sides until dark brown. Once the meat is

properly seared, place it in a vessel that is taller than wide. Pour off the excess oil into an old coffee can

or something similar.

Next, roast all of the roughly chopped vegetables (mirepoix) in the pan that you seared the meat in.

Once the mirepoix is cooked, add the whole bottle of red wine. Reduce the wine by half and then add

the bouquet garni and the veal stock. Pour all of this over the meat, cover with tin foil and place in a 300

degree oven for 4-5 hours until a bamboo skewer can be inserted into meat with little resistance.

Very important: All braised items should be made 1 day in advance. Once the cooking is done, the meat

needs to cool down in the broth. Removing the meat too early will result in dry meat. When you are ready

to serve, remove the meat from the broth, cut into the desired portion size and add to a baking tray. Place

the broth in a large pot and bring to a boil. Strain away all of the mirepoix and discard the bouquet garni.

Once the stock is reduced by 1/3, pour it over the portioned meat and toss into a 400-degree oven for

10 minutes. Serve Paleron with pommes puree or polenta and some roasted carrots. Spoon some of the

extra jus (reduced meat stock) over the Paleron and enjoy.

SUMMER 2011



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Vina Robles Welcomes Nick de Luca as WinemakerWe are pleased to welcome Nicholas “Nick” de Luca as the new

winemaker for Vina Robles. Nick took the helm of our winemaking

operations in mid May, and he is joined by assistant winemakers JulieHolme and Craig Holme.

Nick wields more than 15 years of winemaking and vineyard

management experience. He has worked at several wineries in

California and abroad, including Williams Selyem Winery in Sonoma

County and Highfield Estate in New Zealand, and was most recently

the director of vineyards and winemaking at Dierberg & Star Lane

Vineyards in the Santa Ynez Valley.

Nick succeeds Matthias Gubler, who joined Vina Robles as winemaker

in 1999. His departure was planned for some time, and he is now

focusing on his family’s vineyard in Switzerland. Matthias’ drive for quality

and his strong passion for winegrowing defined the wines for Vina Robles winery. His

winemaking approach is especially exemplified by the winery’s Estate Petite Sirah and

the Cuvée collection wines, including the Signature blend (Petit Verdot and Petite

Sirah), Syrée (a Cuvée of Syrah) and the acclaimed Suendero (Meritage). In addition,

he produced innovative new blends, such as the unconventional award-winning

RED4 and the new WHITE4 blend of Viognier, Verdelho, Vermentino, and Sauvignon

Blanc. Matthias will continue his involvement as

contributing winemaker for Vina Robles.

“We thank Matthias for his dedication and hard

work, and we wish him and his wife Sina the very

best with their family business,” says Managing

Partner Hans – R. Michel.

He adds, “Nick will build on a solid baseestablished by our team over the past years.

It will be very exciting to see the next years of

winemaking evolve at Vina Robles.”

NEWS FROM THE WINERY

Nick de Luca

at Vina Robles

Matthias & Sina Gubler in Maienfeld, Switzerland



HAPPENINGS

New Look for VinaRobles.com

We are excited to announce the newly unveiled Vina Robles website, www.VinaRobles.com.

When you visit our site, you will notice that it was redesigned with a new appearance

and an easier navigation. No worries, it still includes all of the great information from our

old site, but in an expanded format. In addition, we included several new features such

as a searchable event calendar, a new online shop, as well as a special section for our

Signature Wine Club members that are sure to enhance your surfing experience. We

invite you to take a tour and look forward to hearing your feedback.

Slow down, Sit back, and Savor with “Saturday Live” at Vina Robles

In our continuing quest to celebrate wine and the arts, we have launched our new

“Saturday Live” series of complimentary live music performances on every otherSaturday afternoon from 1:00 to 4:00 p.m. through the winter. What better way to spend

a relaxing afternoon in wine country? Upcoming performers include Nashville recording

artist Amy Estrada, folk and jazz instrumentalist Riley Allen, and singer-songwriter

Jordan Traub. Visit www.VinaRobles.com for a full schedule of our Live Saturday series.

The “British Invasion” Returns to Vina Robles on August 27

We invite you to join us as we journey back to

the raucous period of the mid 1960s for our third

annual “British Invasion” event on Saturday, August

27, including classic hits from the 1960s British Rock

n’ Roll era performed by local cover band sensation

Unfinished Business. The festivities will include an airing in our Signature Room

of the Beatles’ famous first appearance on the Ed Sullivan Show in 1964, followed

by Martin Scorcese’s critically acclaimed documentary on the Rolling Stones, Shine

A Light. A handful of car and motorcycle clubs, including the Mini Maniacs, will

proudly display their finest British vehicles in our courtyard. Traditional fish and

chips, and wine will be available for purchase. The doors open at 5:30 p.m., with

music starting at 7:00 p.m. The cost is $25 per person ($20 for Signature Wine Club

members). Proceeds from the event will benefit Big Brothers Big Sisters of San Luis

Obispo County and the Paso Robles High School Boosters.

SUMMER 2011



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SIGNATURE WINE CLUB EVENTS

Our Signature Wine Club members are invited to join us for the following exclusive

events. Not a member yet? In addition to special events like these, your complimentary

membership will entitle you to special savings on wine and merchandise, complimentary

tastings, three annual shipments of our new releases and more. To join, visit

www.VinaRobles.com or contact Signature Wine Club Manager Kathy Jones at

(805) 227-4812 ext. 103 or [email protected].

So You Want to Be A Winemaker?Anyone can pick some grapes—the question is, can you blend a winning wine? Join us for a

journey from ground to glass as we host a vineyard tour and blending contest on Saturday,

July 16 from 9:15 a.m. to 3:15 p.m.

The day begins with an educational tour of our estate Huerhuero Vineyard, spanning

topics such as varietal diversity, fruit thinning and native wildlife. Next, you will return to our

hospitality center for a barbecue lunch prepared by Chef Martin Columberg. After lunch, our

winemakers will give you a crash course in blending, and you will then join a small group of

your peers to perform your own wine blending from several available lots.

Our judging panel will select their favorite wine from among the groups. The winners will

each receive a magnum of their blend, which will be featured this fall at our Paso Robles

Harvest Wine Weekend event. This fun and informative day will conclude with a delicious

dessert. The cost is $75 per person ($60 for Signature Wine Club members). Please RSVP byJuly 8 to [email protected] or (805) 227-4812 ext. 101.

Cooking with Chef Martin / Pick-Up PartyFriday, September 9 from 6:30 p.m. to 8:30 p.m.Our very own Chef Martin Columberg will take center stage at

our next wine club pick-up party, sharing his culinary secrets

as he prepares a gourmet dish from scratch. In addition to the

demonstration dish, he will also offer three additional dishes

expertly paired with each wine in the club shipment. This event

is complimentary for Signature Club members and $20 for non-

member guests. Please RSVP to Kathy Jones at (805) 227-4812

ext. 103 or [email protected].

Chef Martin Columberg



P.O. Box 699 Paso Robles, CA 93447

tel: 805-227-4812 fax: 805-227-4816

www.VinaRobles.com

ABOUT VINA ROBLESWe 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 winesare available across the United States and overseas, and can be enjoyed at our

hospitality center in the heart of Paso Robles wine country. Please visit us soon to

taste the Vina Robles difference.

3700 MILL ROAD,PASO ROBLES, CA

OPEN DAILY10-6 SUMMER / 10-5 WINTER

Vina Robles 2011 Summer Newsletter

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