PASO ROBLES (Jan. 23, 2017) – Adelaida Vineyards & Winery in Paso Robles just revealed their winter events lineup, including their kickoff event for 2017 Vintage Paso Weekend, headlined by celebrated wine journalist Elaine Brown on March 18.
Adelaida Vineyards & Winery -- one of the iconic Paso Robles wineries located in West Paso Robles in the Adelaida District - produces grape varieties from France’s Rhône Valley, Burgundy and Bordeaux regions. The winery will host a variety of educational seminars and tasting events at their estate, as well as appear in premier wine festivals across the country.
The winter events season starts Feb. 12 with Adelaida’s Valentine’s Day Seminar, showing couples how to dial up the romance with chocolate and coco infused dishes. The following week the team at Adelaida will pour at the Paso Robles Rhone Rangers Experience Grand Tasting on Feb. 18 from 1 to 4 p.m., which highlights celebrated winemakers from California’s “Rhone Zone.”
Adelaida will be the featured winery at Il Cortile Ristorante’s Feb. 22 “Reverse Wine Dinner” series, where guests to choose their wine first, and Chef Santos then creates a special three-course meal around the wine selection. Winemaker Jeremy Weintraub will pour a diverse selection of impressive food-friendly wines at this installment of the nine-week series, which launched on Jan. 18 and features different wineries each week. Adelaida’s team will head to the opposite coast to pour signature wines at the Charleston Wine + Food Festival March 1-5. Although the Cannon Green Signature Dinner featuring Weintraub and Adelaida wines is sold out, guests can still taste them at the Culinary Village on March 3.
Adelaida kicks off the eponymous region’s signature 2017 Vintage Paso Weekend on March 17, 10 a.m. to 5 p.m. with a special of perfectly cellared wines from their extensive library for just $10 per person (free for Club members). Guests can pair their favorite wines with seasonal lunch dishes from the winery’s menu. On March 18, Adelaida hosts what will likely be a standing (and sipping!) room only 2017 Vintage Paso Weekend seminar with renowned wine journalist Elaine Brown. The Wine & Spirits contributor will pair up with Winemaker Jeremy Weintraub for an interactive tasting 11 a.m. – 1 p.m. in Adelaida’s barrel room. Brown, who serves as the American Specialist for JancisRobinson.com and writes a columns for Wine Business Monthly and Wine & Spirits, will join Adelaida’s winemaker dinner that evening, catered by guest Chef Dakota Weiss. The seminar costs $75 per person ($60 for Club members) and includes wine and small bites, while winemaker dinner tickets cost $125 per person ($100 for Club members). Reservations for these high-profile events are required, please email firstname.lastname@example.org or call 800.676.1232 Ext. 30. On March 19 the winery rounds out the weekend at The Decade Bar in their Barrel Room, featuring library wine tastings for $10 (free to Club members) and seasonal lunch items available for purchase.
Adelaida Vineyards & Winery specializes using sustainable winegrowing practices and minimalist winemaking to produce ripe, well-balanced wines, specializing in estate-grown Pinot Noir, Zinfandel, Rhone Blends, and serious Cabernet Sauvignon from their Viking Vineyard. Adelaida offers daily wine tasting with a selection of cheese, crackers and spreads, which can be enjoyed in the tasting room or on the expansive deck. They also offer the Vineyard Tour, Taste & Tailgate experience – one of the best in town --by appointment, featuring wine tasting at the source, including a tailgate picnic of artisanal cheeses and charcuterie. The winery also offers private reserve tastings are and numerous events throughout the year. The tasting room is open 10 a.m. - 5 p.m. daily at 5805 Adelaida Road, Paso Robles, CA 93446.
Located in the heart of the Adelaida District in west Paso Robles, Adelaida has deep roots in the region’s rich wine tradition. Adelaida has pioneered winemaking in the Paso Robles region since it was founded in 1981. The winery’s estate includes the legendary HMR Vineyard plus four other distinct vineyards in the west hills of Paso Robles: Anna’s, Bobcat Crossing, Michael’s and Viking. Adelaida farms all of its vineyards sustainably; its wines have consistently won widespread acclaim from top writers and wine competitions in America. 800-676-1232; www.adelaida.com.
As we wrapped up the month of October the days descend into full autumnal splendor. The pumpkin patches are overflowing, the leaves are turning color, and the 2016 Adelaida Harvest is at an end. We are absolutely thrilled with this year’s harvest. 2016 saw several unique challenges from yet another drought year, summer storms, and wildfires at our front door. And still, yellow bins of magnificent handpicked fruit rolled into the winery, day after day.
From six Estate vineyards, 157 acres, and two months of backbreaking labor, a promising 275 tons of fruit was harvested. The first pick of Muscat Blanc came in on August 16th, and the Adelaida crew raised bubbling glasses of 1984 sparkling Adelaida Pinot Noir to christen the harvest season. [insert pic from our toast].
This harvest lasted longer than past years, just over two months, which gave us a longer ripening season. The last grapes, Grenache and Petit Verdot, came in on October 19th, ending the picking stage of harvest. While every varietal showed up to play, each team has its all-stars. Cabernet Sauvignon, Syrah, Mourvedre, and Zinfandel all have stood out. Each varietal shows tremendous vibrancy and depth of character. Cabernet Sauvignon is arguably the 2016 Harvest MVP-Most Valuable Player. The Cabernet shows great potential with skin color, cluster size, and fresh ripeness.
Every year’s harvest faces challenges, farming is an arduous endeavor. For the 2016 Harvest, Winemaker Jeremy Weintraub was most surprised with “the health of the vines despite six years of drought.” Moving on from the harvest season, the fermentation and aging stages will commence. The cellar crew are busy transferring wine from oak, concrete, and steel tanks to barrels for the ageing process. In regards to the entirety of the harvest, in Jeremy’s words, 2016 was “exhausting, but very rewarding! We’ve got the most professional and committed crew at Adelaida.” With such an astounding harvest, we are excited to see how the wines age and develop over the coming years.
For those of you who have been fans of Adelaida for the past several years, or perhaps have older Adelaida wines in your cellar, you may have noticed that our label has had different “faces” throughout time. Preceding the faces, or the very existence of Adelaida wine, there was the thriving town of Adelaida, the HMR Vineyard, and the Van Steenwyk family who spent summers on Hilltop Ranch (the walnut ranch where the winery now exists).
The HMR label celebrates the history of our HMR Estate Vineyard. The traditional Burgundian packaging pays tribute to the wines produced from this historic vineyard. Pinot Noir was the first varietal planted on this vineyard in 1964 (oldest producing Pinot Noir on the Central Coast of California) and Chardonnay followed in the early 1970s. Moving forward, this label will be seen on our Burgundian family of wines from the HMR Vineyard.
The Signature Series label, which represents our best barrel selections and small lot wines, speaks to our family ownership and honors our owner/author Elizabeth Van Steenwyk. The simple, left justified text on the label reads like a page in a book. Elizabeth’s beautiful signature is just beneath the text with her “A is for Adelaida” stamp of approval.
“The new label tells the story of Adelaida. Like a short story that takes you beyond the surface, it honors this special place and its rich history, yet shows anticipation for new beginnings,” said Van Steenwyk.
We invite you to watch The Story of Adelaida, a newly released video, which personifies the history, the land and our estate wines. The video honors generations past while celebrating the dedication of the people who help grow and make the wines.
We are extremely excited to launch our new labels and look forward to telling you more about them as you visit our new Hospitality Center!
Ranch Manager Emeritus
Mike remembers the day in 2001 when he and Adelaida owner Don Van Steenwyk were driving on the HMR ranch and Don asked, “What would you plant on this hill?” Mike answered “a dry farmed vineyard”. It was then that Adelaida Cellars chose to plant dry farmed Zinfandel on what is now Michael’s Vineyard.
It is with deep gratitude and respect we raise our glasses to you, Mike Whitener (zinfandel, of course!). Cheers!
Holiday spirit is in the air and one of our very own Wine Club Members has been spreading cheer for over 30 years throughout California. Meet Santa Bob. Here is his story, in his own words.
My Santa career began with my first grandchild’s birth in 1984. Christmas came and I bought a really cheap Santa suit. One could almost see through it. As I held her in my arms she looked up at me and gave me a smile that brought tears to my eyes. How could a four-month-old child know Santa? My son-in-law suggested that I pursue this. After the following Christmas as Santa, I bought some material and asked my daughter if she would make me a Santa suit. That’s how it all began.
You will find me at the South Coast Plaza in Costa Mesa. This is my 15th season with them, listening to the wishes of children for what they hope to find under their Christmas trees.
Each year on the first Saturday in December I work at the Mission Viejo Lake in Mission Viejo, CA. I’m taken to the security dock where I board the security speed boat and head for the beach part of the lake to meet several hundred kids and families. I’m there taking photos with them until the last child has had a turn talking with Santa. I’ve been doing house parties and company parties since 1987.
Now retired, my wife and I are cross-country motorcycle riders. I ride my Harley to the Vietnam Memorial War for the Memorial Day Weekend. Usually there are more than 2500 riders. We begin in Rancho Cucamonga and end in Arlington, VA. We’ve ridden through most of the country spreading holiday cheer.
Pair with Adelaida Pinot Noir 2013
• 1/3 cup butter
• 3 onions, medium chopped
• 3 celery stalks, chopped
• 12 cups bread, cubed
• 2 apples, tart, peeled, cored and chopped
• 1 1/2 cups Adelaida walnut pieces
• 1/2 cup parsley, fresh, chopped
• 1/2 cup sage
• 1/2 cup rosemary
• 1/2 cup thyme
• 3/4 to 1 1/2 cups chicken stock
• salt and pepper, to taste
• In a nonstick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
• In a large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage, rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper.
• Loosely fill turkey cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375° in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.
A wine score is the quickest, simplest way for a wine critic to communicate their opinion about the quality of a wine. Here are our latest:
Vinous. Antonio Galloni - September 2015
"Jeremy Weintraub is the newly installed winemaker at Adelaida, a winery that has been a consistent performer over the last decade..." Josh Raynolds.
Wine Advocate. Robert Parker Jr.- August 2015
"Located on the northwestern edge of Paso Robles, not far from Tablas Creek, Adelaida Cellars is a large, family owned estate that covers 168 acres. Made by Jeremy Weintraub, the wines are always classic Paso Robles in style and beautifully made." Jeb Dunnuck.
Although Adelaida’s vineyards were certified as sustainable in the past, now both the vineyards and winery have been certified. In order to achieve certification, Adelaida has met all of the program’s 82 prerequisites (50 Vineyard Best Practice criteria and 32 Winery Best Practice criteria). These prerequisites include various factors from crush operations at the winery to soil nutrient monitoring in the vineyard. In addition, Adelaida has demonstrated a commitment to sustainability when it comes to both winegrowing and winemaking. This is evident in our approach to water conservation, clean energy, habitat preservation, and sustainable farming. By accomplishing these goals and creating a plan of action to continue improving, Adelaida Cellars has earned the distinction of being a Certified California Sustainable Winegrowing Winery & Vineyard.
We have strengthened our team of experts with the addition of Brianne Engles, our new Assistant Winemaker, and Glenn Mitton, Winery and Vineyard Ambassador who became a Certified Sommelier through the Court of Master Sommeliers.
Engles brings local and global winemaking experience, from the Napa Valley to the Barossa Valleynow to the Paso Robles winery,and works alongside winemaker Jeremy Weintraub. Her skills in the cellar and work in the laboratory add to the sophistication and commitment to wine quality exemplified by the estate vineyard winemaking team. Her past experience in serving as an assistant winemaker and practice with blending is a strong addition for Adelaida.
“Engles will work with me in all aspects of production from the vineyard to the bottle,” said Weintraub. “We will work closely together to ensure we grow the best wines from the estate. I am excited to have her as an integral part of the winemaking team.”
A California Polytechnic State University graduate, Engles brings more than 10 years of hands-on experience to and most recently served as the enologist at Quintessa Winery in the Napa Valley.
Adding to the list of winery announcements is Mitton’s certification. With more than 20 years experience in the wine industry, Mittonrecently earnedhis credentials to become a certified sommelier through the Court of Master Sommeliers. Mitton, who hails from the United Kingdom, worked in wholesale wine sales and owned a fine wine shop before he moved to Paso Robles in 2008 to experience the production aspect of the wine business. Mitton worked two harvests but found his passion in working directly with customers. He worked at JUSTIN Vineyards and Winery before joining Adelaida in 2014, where he leads private wine tastings and the winery’s Tour, Taste and Tailgate (TT&T) Tours.
Mittons quest for a challenge began by earning his credentials through the Wine &Spirit Education Trust (WSET) and in 1999 he acquired level 3. Mitton believes that reading, tasting and enjoying wine is what it’s all about, but he also believes in challenginghimself to test his memory when the moment matters.
“I am very proud of the team at Adelaida Cellars,” said general manager Jessica Kollhoff. “Engles’ experience and enthusiasm strengthens our winemaking team and Mitton’s credentials in wine education allow us to connect with our customers on a deeper level.”
For those of you who have visited us in the past couple of years, you’ve probably noticed the necessity for a larger tasting room! We have officially grown out of our current space and we’re getting closer to moving into our new facility sometime in early 2016.
The new “digs”, just a stone’s throw away from the old, will feature a larger tasting room with a beautiful Adelaida stone fireplace, and a deck overlooking our 80-year-old walnut orchard. There will be a sensory room where you will be invited to attend private seated reserve and library tastings with an Adelaida wine educator, including food components and proper stemware. On the other side of the tasting room we will have a club lounge; a private area for club members to comfortably enjoy a casual tasting away from the busy bar. Beneath the tasting room we have built a large barrel room that can be utilized for winemaker’s dinners and private events. This room is complete with a commercial kitchen perfect for magical meals and interesting food pairings.
Witnessing this transformation continues to be both exciting and challenging. Our parking lot location has become a heavy equipment turnabout. Water and power have come and gone a few times during the process, leaving us without internet access. Friendly construction workers greet us each morning, and the job superintendent has become a wine club member. Hardhats are all the rage out here – even owner Elizabeth Van Steenwyk wears one whenever she walks through to check on momentum!
Every day we see new changes. Currently the wood siding is being applied to a new office building and an Adelaida stone wall is being installed around the new parking lot. It’s thrilling to see these improvements moving right along and knowing that by this time next year we will be well settled into our new home.
We will continue to keep you informed of our progress as time goes by and hope that each and every one of you will be able to join us for our Grand Opening festivities early next year. Stay tuned!
The Summer Newsletter was created throughout the late spring and early summer months of 2013. With notes from the Winemaker Jeremy Weintraub, insights from Resident Wine Educator Tony Hermann, and from National Sales Manager, Paul Sowerby, a lively review of our cellar wines, it is a work that incorporates the many voices of Adelaida. Also included is a recipe pairing for Grilled Swordfish, a list of our most recent wines, notes on our new 2011 Pinot Vineyard Series, and a list of upcoming events.
The cover photo is of one of our newest additions, Liam the llama. He came to Adelaida in March with his big black coat, thick and matted, from the cold winter months. His face, warm and friendly, boasts dark eyes and lengthy lashes, giving him the appearance of a big flirt as he greets our guests. At the winery, Liam's job is to protect the sheep and he acts the part by being on constant watch. In times of trouble or simply to play, he is always quite the show with his long loose strides and lengthy neck gaining momentum as he removes the sheep from danger.
Click below to see our 2013 Summer Newsletter. Cheers, Sunni
At 2:00am on August 19th our vineyard team started harvesting Chardonnay and Pinot Noir from our HMR vineyard as well as a small block of Syrah from our Viking vineyard. With Winemaker Jeremy Weintraub at the helm, he has been working diligently all year with our Vineyard Consultant, Daniel Fischl and Ranch Managers, Mike Whitener and Ota Espinoza just for this moment. The grapes are now ready and we look forward to the results of all of their hard work. Following is a brief look at some of our new practices, new equipment, and new barrels for the 2013 vintage.
To date we have brought in Chardonnay (HMR Vineyard), Viognier (Anna’s Vineyard), Pinot Noir (HMR Vineyard), Syrah from both Viking and Anna’s Vineyards, Gamay (HMR Vineyard) and Malbec from Viking Vineyard.
New this year, we are harvesting in the middle of the night for several reasons that pertain to our sustainability and quality! Cool and happy ranch employees. Second, cooler grapes stay in tact and ensure quality. Cooler grapes won’t start premature fermentation and last, cooler grapes take less energy to cool down for cold soak prior to fermentation.
New winemaking practice this year- Our Winemaker, Jeremy Weintraub, is executing “pigeage” pronounced peej/AHGE on our Syrah/Viognier blend in order to delicately introduce Viognier into the Syrah. Most grapes stay in tact during the whole berry fermentation, while some juice from both of the varietals are introduced. This is a tradition borrowed from the Northern Rhône area of France like Cote-Rotie.
This harvest, we are introducing new Italian winemaking equipment,including the Pellanc de-stemmer and sorting table!
Brand new oak barrels!
You have heard the saying, "Every day is a new day", well, during harvest, every minute is a new day! Stay tuned and we will keep you updated!
I have been abundantly thankful for the quality and character of people on our production team. This past year, and most notably, the past Harvest would not have been such a glowing success without their tireless hard work and dedication. These guys are very dear to me, like family
Meet Hugo Cabrera, Cellarmaster
Photo is Hugo tinkering with our bottling line.
Hugo has been with Adelaida Cellars for 6+ years now. He has been my right-hand-man since I came back to Adelaida as Assistant Winemaker in 2011 and I couldn’t be more appreciative of him. As the leader of the production team, Hugo plays a number of vital roles at the winery. Among them: Bottling Line Magician, Sanitation Drill Sergeant, Cattle Prod Expert, Forklift King, and Winery Equipment Guru. Hugo takes proud ownership of the cellar and commands respect by setting a good example for the crew. He’s a task-master, and there’s not a job I can’t trust him with. Hugo lives in San Miguel with his lovely wife, Isabel, and three kids plus one more on the way! He’s hoping for another boy, but methinks it’s a girl. ;-)
Next up is David Michael Keith, our Enologist.
Photo is of David performing a Free SO2 analysis in the lab.
David is the newest member of the production team. I met David while finishing up my degree at CalPoly. He originally joined our team for a seasonal Harvest position. Forces beyond our control presented a number of challenges for us this past Harvest, and David selflessly volunteered to take a quarter off at CalPoly to work on our team full-time, ensuring a successful vintage. For that, I am eternally grateful. David has since graduated from Cal Poly and become the Enologist at Adelaida. I suppose I could call him my “left hand man” because, like Hugo, I count on him for a lot. He performs all the lab analysis for our wines—and I mean all of it. The lab is now outfitted such that very few samples ever have to be sent to outside chemists.
Zack Vivian, Cellarus Ratus, is next. Cute, isn’t he?
Photo is of Zack outside by the bladder press, hanging out on/with a barrel.
2013 was Zack’s 3rd Harvest at Adelaida Cellars. We have been continuously impressed with Zack’s work ethic and can-do attitude, so we decided to hire him full-time after this past Harvest. Zack is a young, fun, quirky Paso Robles native who is showing increasing interest and passion for a career in the wine industry. I can’t wait for him to turn 21, because then I can show him the more esoteric and hedonistic side of winemaking. Zack is hoping to jump-start his career by doing some overseas harvests next year.
Last, but certainly not least, is Jose Graciano, Cellarus Ratus tambien.
Photo of Jose racking one of our Syrah puncheons to tank for the 2011 Anna’s Syrah Blend.
Jose was first introduced to Adelaida Cellars, and to the wine industry in general, as a seasonal intern last harvest. He was and continues to be such a hard-worker and quick-study at all things production, we just had to have him as well. So, like Zack, we picked him up full-time after the 2013 Harvest. I think of him as Hugo’s “mini-me”—though he’s SO not mini. Have you seen the guns on this guy?!? He’s proving to be a very trusted and loyal member of our team. Also, we’re happy to announce the birth of his firstborn child, a little girl (muahahaha), Elissa Graciano, 8 pounds, 3 ounces on 5/14/2013.