"Adult" Gilled Cheese
2017 Pinot Noir, HMR Vineyard
- 2 slices focaccia bread
- 1 tbsp butter
- ½ tbsp olive oil
- 2/3 cup gruyere cheese, shredded
- 4 slices prosciutto
- 2 slices tomato
- ½ cup arugula
- 3 thin slices of red onion
- Spread butter on the outside pieces of the focaccia. Assemble cheese, prosciutto, tomato, arugula and red onion onto sandwich.
- Heat olive oil in a pan over medium-low heat. Add the sandwich, then press a heavy pan on top to weigh it down.
- Cook the sandwich for 4 minutes per side, or until golden and crispy. Serve immediately.
2017 Chardonnay, HMR Vineyard | $32/club
- This complex wine is a unique expression of the vintage, full of sea-spray, ocean salinity, yet expansive in its texture with a surprising beeswax viscosity, delicate white peach fruitiness and finishing hints of almond paste. This year’s effort has the personality of Grand Cru Chablis without the French accent, tangy acidity, liquid stone, citrus blossom extract and an unctuous mineralized finish. Drink now through 2025.
- Aroma: “Sea Fever” by John Masefield, sea spray, white peach, citrus peel, faint smoke
- Flavor: Preserved lemons, extract of white pear, mouthsmacking salinity, almond paste
- Food Pairing: Fresh Maryland Crab Cakes over Mexican Corn Soup; Cedar Planked Salmon with lemon, garlic and herbs; Louisiana Parmesan Fried Oysters
2016 Viking Blend, Viking Vineyard | $40/club
- A Cabernet dominant blend, this ensemble cast of 4 classic Bordeaux varieties (Malbec, Petit Verdot and Cabernet Franc) from our celebrated Viking Vineyard demonstrates the precision of fruit character from these mountain grown grapes. A textbook expression of mountain grown grapes the wine is a laser beam of crisp edged fruit purity, violet aromatics and salivating flavors of just-picked black cherries and blueberries with crystalline minerality and finishing notes of extra dark chocolate and vanilla bean spices. Recommend decanting for current drinking, will move into a willowy congeniality in due time, developing silky textures and further integration of fruit and oak. Drink through 2030.
- Aroma: Violets, crème de cassis, black cherries, cedar, vanilla, graphite minerality
- Flavor: Just picked black cherries, blueberries, mocha, dark chocolate shavings, vanilla bean spice
- Food Pairing: North African style braised chicken with green olives and preserved lemon; Chinese style ribs with Guava BBQ sauce; grilled burgers with Argentinian parsley sauce
2017 Pinot Noir, HMR Vineyard | $48/club
- The wine is sappy with a towel snap of fresh natural fruit acidity and a restrained coil of inner energy, ultimately unwinding to reveal a fruit precision of black cherries, Earl Grey tea, Asian spices and sandalwood leading to a long, lush, voluminous finish of lifted dark fruit. Its current youthful ardor is embellished by aeration, drink now through 2025.
- Aroma: Black cherries, star anise, blueberries, Earl Grey tea, sandalwood incense, “Miniver” rose
- Flavor: Black cherry/blueberry compote, Earl Grey tea, Chinese 5 spice, sandalwood, miso paste
- Food Pairing: Tomato, prosciutto and melted Gruyere sandwiches; lightly seared salmon with roast Shiitakes and mushroom sauce; Chicken Tikka Masala with minted cucumber salad and garlic naan
2017 Zinfandel, Heaton Vineyard | $32/club
- A scent expert known as “La Nez” (the nose) would be in berry heaven with this wine. Hearty dark fruit aromas are confirmed in the waves of luscious flavors (think of extra ripe blackberries, boysenberries and olallieberries) that saturate your palate with a super-rich quality, approaching fruit preserves improved with sweet baking spices. The wine captures remembrances of grandmother’s berry cobbler cooling in the window sill, finishing with a brooding soft succulence accented by shavings of milk chocolate and cedar wood. Drink now through 2024.
- Aroma: Pick your berry (extra ripe blackberry, black raspberry, boysenberry, etc), milk chocolate shavings
- Flavor: Berry preserves, baking spices, cedar, and cocoanut milk
- Food Pairing: Mediterranean grilled beef shish kabob brushed with cardamom/cinnamon marinade, baked Cajun chicken drumsticks with rhubarb cornbread, grilled Italian sausage and radicchio pizza
2015 Anna's Red, Anna's Vineyard | $36/club
- The final blend is a result of many trials and seeks to achieve parity with previous grape compositions, ultimately a savory concoction, fruit at the core with earth, mineral and a sense of meaty complexity. Expressive aromas of blackberries and a subtle roasted meat, herbs-de-Provence quality are restated in the supple textured, well integrated flavors of dark berries, bouillon and smoked herb-olive paste. Drink now through 2020.
- Aroma: Plum and blackberry conserves, roasting meat juices, wild thyme, wet earth.
- Flavor: Dried cranberries, beef jerky, herbs-de-Provence, North African spice blend
- Food Pairing: Pan fried lamb chops with rosemary and garlic, braised chicken thighs with mustard and chestnuts, porcini mushroom risotto
2016 Syrah, Anna's Vineyard | $36.00
- Deep and brooding, the finished wine is jet black, an opaqueness hinting at its dense core of black fruits, crushed black berries and plum sauce dusted with cracked pepper, chocolate shavings and developing hints of meat glaze. Great ageing potential here, drinkable now for its pure primary fruit flavors, yet will reward patience, enjoy through 2026.
- Aroma: Essence of blackberries, blood pudding, sweet pipe tobacco, chocolate shavings
- Flavor: Blackberry liqueur, plum sauce, glace-de-viande, allspice, cracked black pepper
- Food Pairing: Granny’s deep-south slow stewed chicken, boiled potatoes dipped in melting Alpine raclette cheese, duck gumbo
2017 Picpoul Blanc, Anna's Vineyard
- The wine is star bright with greenish-yellow glints, giving off aromatics of citrus rind, pineapple and wheatgrass leading to crisp, pungent flavors of lime and grapefruit, finishing with length and a taste of preserved lemons and tropical greenness. Best enjoyed in the near term, drink through 2020.
- Aroma: Lemon-lime, pineapple, crushed rocks, citrus zest
- Flavor: Grapefruit, preserved lemon, musk melon, wheatgrass
- Food Pairing: Sea Scallops in lemon basil butter over angel hair pasta; Braised chicken thighs with olives, lemon and fennel; lump meat crab salad with mint and Vietnamese fish sauce
Pinot Noir, Willamette Valley (Oregon) 2011, Library Release | $40.00/club
- There is a sturdiness in the substantial mouthfeel which grows with aeration and builds to a dense tightly knit finish of integrated fruit, tannin and soil influence. Aromas of potpourri, rose petals, campfire smoke, roasted tomatoes. Flavors of roasted red fruits, raspberries, juniper berries
2010 Syrah Block 6 Reserve | $40/club
- First impressions reveal a scent of sweet earth, toasted cedar and a compote of Indian spiced fruits. More of a Cote Rotie style, the wine has the plushness of macerated dark plums and the confit richness of a slow roasted cassoulet, leading to a seductive creamy finish of more dark fruits, anise, pleasing warmth, and the first whiff of roasting coffee beans. The Block 6 is best enjoyed through 2020.
2016 Counoise, Anna's Vineyard | $32/club
- A drink-now, lightly colored wine, it combines the aromatics of rose blossoms, anise and just picked wild strawberries. Throughout, it maintains succulently deliciously flavors of tart red plums, pomegranates and cranberries dusted with white pepper. Serve on the cool side (60 degrees), best appreciated in the near term for its appealing primary fruitiness, it is the wine to take on a first date, enjoy through 2021.
- Aroma: Red Jubilee rose, basket of wild strawberries, anise, hints of white pepper
- Flavor: Tart red plum, cranberry-pomegranate-raspberry, anise seed, ground white pepper
- Food Pairing: Grilled lamb chop in olive oil-thyme-rosemary paste, Tuna Nicoise, shrimp and andouille sausage jambalaya
2016 Cabernet Sauvignon Signature, Viking Vineyard | $80/club
- The epitome of mountain grown fruit, this year’s Signature Cabernet Sauvignon displays a whiplash of vibrant red and blue berries (a woven garment of raspberries, ripe cherries and blueberries) in a ‘Pandora’s Box’ of Christmas spices and fresh cedar -- bound in an “iron fist in a velvet glove” tension, crisp-edged fruit and a diamond-like tensile strength in a magnetic embrace. The wine possesses an immediate debutante attraction belying its potential 15 year ageing potential. No need to wait but patience will be rewarded as the wine blossoms into full maturity (in a 3-5 year window), drink through 2031.
- Aromas: Christmas spice, blackberries, and Cuban cigar
- Flavors: Madagascar spices, caffee mocha, penetrating dark berry
- Food Pairings: Cabernet braised Venison Cheeks, Filet Mignon with red wine enriched Balsamic glaze, Gorgonzola topped sirloin burgers with sautéed sweet Vidalia onions
2015 Dessert Wine | $28.00/members
- Always the last pick of the year, Adelaida’s dessert wine is based on a small block of aromatic Muscat au petite grains or Muscat Blanc. The frozen grapes are pressed off, producing only a few drops of sweet nectar-like juice per grape, minus the still frozen water fraction. Sweet wines ferment slowly (over several months) and require a specialized yeast strain that can metabolize the elevated sugars. Small crops from this acre site necessitated a blend of two vintages. Serve well chilled in a normal wine glass to show the full aromatic intensity.
Twenty Three Twenty is a true representation of our soil and varietal diversity that like its peak stands alone at 2320.
Twenty Three Twenty is Adelaida’s non-traditional blend conceived as the optimum expression of our Estate Vineyards for a particular vintage. The blend combines the best blocks and barrels of multiple varietals to create this winemaker’s tour-de-force. Twenty Three Twenty showcases the di-versity, beauty, and quality of our estate plantings.
The name, Twenty Three Twenty, refers to the US Geological marker on our Hilltop Ranch which marks the highest point in Paso Robles and the Adelaida AVA. Meticulously selected by Winemaker Jeremy Weintraub and Assistant Winemaker Ryan Bosc, this wine is a blend of the best barrels in our cellar. Fruit from multiple estate vineyard sites come together with a synergy that makes a statement about Adelaida’s quest for excellence.
Since beginning at Adelaida, Weintraub’s focus has been to create wine that conveys its origins. 2320 is the pinnacle of that focus, a wine that is intense, fragrant, and long-lived. Jeremy and the entire winemaking and vineyard teams stand by Adelaida’s commitment to make the greatest wines possible.
Thank you to Paso Robles for this wine. You can’t make a blend like this anywhere else in the world,” said Weintraub.
This year’s blend emphasizes the weight and density of Syrah, the muscu-larity of low yield Petite Sirah, and the savory meatiness of Mourvèdre bal-anced by the firm structure and fruit precision of mountain Cabernet Sauvi-gnon. A soupcon of Viognier is present as an aromatic enhancer for the red Rhone varieties. The 2015 vintage produced low yields of excellent quality. The five varie-ties were picked throughout the month of September. The individual lots were de-stemmed, hand sorted, and fermented in small batch oak and stainless steel vessels using indigenous yeast cultures. Individual wines ma-tured in French oak before blending. Like a master stonecutter fitting the building blocks of a great cathedral each chosen grape variety fits into place creating a harmony of flavors - dense black fruits, the aroma of roasted red pepper skins, damp earth and a long languorous, spice laden dark chocolate finish. This is a complex wine which is very drinkable now, but will reward the patient with additional aging (through 2025). Decanting is recommended
Maple Balsamic Pork Tenderloin
2015 Twenty Three Twenty
2 Pork Tenderloins (about 1lb each)
2 shallots, minced
2 large garlic cloves, minced
1 tbsp finely chopped fresh thyme
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
In a large mixing bowl, combine all the ingredients (except the pork) and whisk until well combined.
Place the pork tenderloins in a large baking dish and then pour the marinade right over them. Toss until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
When ready to cook, preheat the oven to 375F.
In a large, cast iron skillet, heat a few tablespoons of oil or fat over medium-high heat. Once the pan is hot, remove the pork from the marinade and sear the tenderloins for a minute or two on each side, until they are golden brown.
Pour the remaining marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 20 minutes or until a meat thermometer insterted in the thickest part of the meat registers 145°F.
Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
Slice into thick medallions and serve over rice, pasta, or roasted vegetables.
Q&A with the Winemakers: Blending - the process and result
As we near the next round of bottling, the lab is filled with sample bottles, calculators, and our winemakers tasting and re-tasting the up and coming vintage. I sat down with the winemakers to discuss how they create the wines and final blends. Find out more.
Winemakers: Winemaker Jeremy Weintraub (JW) and Assistant Winemaker Ryan Bosc (RB).
Q. How do you prepare for the bottling process?
RB & JW. At Adelaida, we bottle three times a year and we start “creating” the wines about 2-3 months before that. For our next bottling in April, we start pull-ing samples from each varietal batch in mid-February One varietal will have many batches; examples include different vineyard blocks, different harvest (picking) dates, and different fermenters of the same varietal (one batch will include several barrels). We taste through each group and rate them based on balance, flavor, aroma, and quality. About two weeks later, we take more samples and start combining the batches of the same ranking to create a base wine. From there, we will add more or less of certain batches to create balance, bring out aromatics, or soften tannins. This is where we create a “rough draft” of the final wines.
A few weeks later we bring every barrel up to the cellar to taste them indi-vidually before putting them in the tank. Since we have only tasted the wine in batches, this is the first time we taste every single barrel (which can be up to 150 different barrels). By doing this, we are ensuring that each barrel is going to its appropriate blend.
Q. How is the process different when you are making a single varietal like Syrah vs. a blend like Anna’s Red?
JW. All Adelaida’s wines are “blends.” Even if we are making a 100% Sy-rah, the bottled wine is a blend of different barrels, different blocks from the vineyard, and so on. The process is very similar but sometimes we are blending batches of the same varietal and other times batches of different varietals together.
RB. And sometimes the single varietal takes more time and more blending trials because we can’t just throw in another varietal to add more balance or color or whatever we feel would enhance the wine. It must come from within batches of that varietal.
Q. What is your inspiration when it comes to a blend specific wine? Do you try and use the same varietal mix year after year?
RB. We take inspiration from the previous years’ blend but in no way try to recreate it. Each vintage is different and therefor no wine or blend can be recreated the following year. That is what I love so much about wine and winemaking. I am inspired by the freedom to make a different and hopefully even better wine the next year.
JW. Rather than blend to a known percentage, we look for combinations that speak to the vintage, and so one year Mourvèdre may be the dominant grape and the next year it might be Syrah. Each batch has its own personal-ity and our goal is trying to find the personalities that work best together.
Q. Since you are currently blending the Rhône’s varietals how do you go about holding back certain wines or barrels for future wine? Ex-ample: Syrah for the Cabernet Sauvignon/Syrah.
JW. We hold back barrels that for one reason or another have potential for a future blend. It’s hard to pinpoint exactly why we hold back certain bar-rels and not others. It’s a feeling rather than a method.
RB. When we taste through each barrel there are a few that really stand out. They are exceptional because they are the truest representation of the vintage and of that particular varietal. These are the barrels that we hold aside for 2320 and Cab/Syrah. Like Jeremy said, it’s not a math equation it’s more a feeling you get when tasting these barrels.
Q. What is your favorite part of the process?
RB. When Jeremy and I have been blending for a few hours, we don’t even have to say anything to each other we just nod and understand that “this is it”. A complete, balanced, and elegant taste; well... the wine we have been searching for!
JW. Like I said about personalities earlier, all of the different batches have to work together in the end. The best part is when we arrive at a wine that is greater than the sum of its components.
Q. What is your least favorite part?
JW. Not pulling enough of a sample and having to go back into the cold cellar!
RB. When my friends and family think I just drink wine all day. I mean I do but there is a lot involved.
Q. Is there a particular blend or wine that you look forward to every year?
JW. I don’t have one in particular. I just love that through the process you get a really good idea of what a particular vintage is like and you learn a lit-tle more about how different barrels and fermenters affect different varie-tals or specific blocks in the vineyard.
RB. I have two. The first is our Viking Syrah – I love this wine because the vineyard and the site speak for itself. It is a wine that has a true sense of place. The blend is made pretty much as the grapes are delivered from picking early in the morning. The vineyard team makes our job easy.
I also love making the 2320. Each blending/bottling session we taste through every barrel and choose those barrels that speak to us of the vin-tage and of the true varietal. These barrels are held aside for the 2320. Our hope is that the selected barrels come together in the final blend. It is magi-cal when the individual barrels sing together to create an incredible wine!
In a recent article from Antonio Galloni - Vinous (September 2018), 11 Adelaida wines scored 90 points or more. The 11 wines are a mix of current and future (2019 & 2020) releases. Read on for more.
Zinfandel, Michael's Estate Vineyard 2016 Shop Now
93 points - Bright purple. Expansive dark berry and cherry liqueur aromas are complemented by hints of vanilla, pungent flowers and woodsmoke. Juicy blackberry and bitter cherry flavors stain the palate and pick up peppery spice and mocha qualities as the wine stretches out. Rich but energetic as well, showing no excess fat. The extremely long, seamless, intensely dark-fruit-dominated finish is framed by supple, harmonious tannins.
Anna‘s Red Signature, Anna‘s Estate Vineyard 2016 Shop Now
93 Points - Deep brilliant ruby. Sexy, oak-spiced dark berry, cola and mocha scents are energized by cracked pepper and graphite flourishes. Sweet and expansive on the palate, offering concentrated cassis, cherry-vanilla and spicecake flavors and a building floral quality. Quite energetic for its heft, showing excellent clarity and mineral cut on a long, smooth, subtly tannic finish.
Cabernet Sauvignon Signature, Viking Estate Vineyard 2016 Shop Now
92 Points - Opaque ruby. Ripe dark berries, succulent flowers, smoky oak and a touch of mocha on the highly perfumed nose. Intense black and blue fruit and floral pastille flavors put on weight as the wine opens up. Fleshy and impressively concentrated but energetic as well. Finishes with impressive clarity and persistence; sneaky tannins lend closing grip.
Syrah Signature, Anna‘s Estate Vineyard 2016 Shop Now
92 Points - (40% new French oak) Opaque ruby. Smoke-accented boysenberry, cherry pit, bacon and floral aromas show excellent clarity and mineral lift. Silky and energetic on the palate, offering impressively concentrated black and blue fruit, spicecake and floral pastille flavors braced by a spine of juicy acidity. The persistent, seamless, appealingly sweet finish features interwoven tannins and resonating florality.
Pinot Noir, HMR Estate Vineyard 2016 Shop Now
91 points - Brilliant red. Displays aromas of dried red berries, cherry pit and baking spices, plus a hint of potpourri in the background. An energetic, silky midweight wine that features smoke-accented raspberry and bitter cherry flavors and a hint of white pepper. Energetic and tightly wound, finishing long and spicy, with fine-grained tannins adding gentle grip.
Twenty Three Twenty, Estate Vineyards 2016 - Release 2020
94 points - Bright purple. Deeply perfumed cherry preserve and blackberry aromas are complemented by suggestions of white pepper, candied licorice, vanilla and incense. Plush, broad and alluringly sweet, offering intense black and blue fruit, spicecake, violet pastille and mocha flavors and a bright minerally nuance that builds with air. An impressively long, floral-driven finish shows outstanding clarity and suave, harmonious tannins.
Syrah Signature, Viking Estate Vineyard 2016 - Release 2020
93 points - (raised in 60% new French oak) Youthful purple. A complex, expansive bouquet evokes candied dark berries, incense and vanilla, along with hints of licorice, cola and olive paste. Juicy blackberry and cherry cola flavors show excellent clarity, and a peppery nuance adds spicy lift. Smoothly balances power and elegance and shows no rough edges on the subtly tannic finish, which leaves sweet mocha and cherry liqueur notes behind.
Cabernet Franc Signature, Viking Estate Vineyard 2016 - Release 2019
92 Points - Lurid violet. Potent black currant, cherry and cedary oak scents are complicated by pipe tobacco, candied rose and cracked pepper nuances. Chewy and focused on the palate, offering concentrated dark berry, bitter cherry and succulent herb flavors plus a hint of smokiness. Delivers a solid punch of flavor and comes off surprisingly lithe for its heft. Finishes with mounting tannins, a jolt of peppery spices and strong, floral-driven persistence.
Mourvèdre Signature, Anna's Estate VIneyard 2016 - Release 2019
92 points - Glass-staining ruby. Smoke- and black-pepper-accented dark berry, cherry pit and floral aromas are sharpened by a bright mineral note, and a hint of candied licorice emerges with air. Palate-coating cassis and bitter cherry flavors show a touch of violet, and zesty acidity adds back-end bite. Closes firm and long, with very good focus and chewy tannins coming on late.
Chardonnay, HMR Estate Vineyards - Release 2019
92 points - Vivid yellow-gold. An exotically perfumed, powerful bouquet evokes pear and peach nectar, vanilla and candied ginger, with a smoky quality building in the glass. Sappy, seamless and concentrated, offering intense orchard and pit fruit flavors that are braced by dusty mineral and bitter orange pith qualities. Clings impressively on the mineral-accented finish, leaving hints of toasty lees and fennel behind.
Cabernet Sauvignon Syrah Signature, Estate Vineyards 2016 - Release 2019
91 points - Glass-staining ruby. Smoke- and black-pepper-accented dark berry, cherry pit and floral aromas are sharpened by a bright mineral note, and a hint of candied licorice emerges with air. Palate-coating cassis and bitter cherry flavors show a touch of violet, and zesty acidity adds back-end bite. Closes firm and long, with very good focus and chewy tannins coming on late.
By Jeremy Weintraub, Winemaker
The 2016 vintage at Adelaida was exceptionally good, with very high-quality fruit and slightly above-average yields. The winter rainfall was higher than in the previous four years, budbreak was early, and conditions during fruit set were unremarkable—which is ideal. The summer had a few periods of very warm weather—in June we hit 100 degrees nine times—but that heat created lots of color. July, too, was warm, but it was followed by a beautiful, cool to moderate August, which gave the pigmented varietals time to recover and develop flavors.
The 2016 Adelaida Cabernet Sauvignon and Syrah wines combine some of the best attributes of previous vintages: the structure of 2013, the fruit and plushness of 2014, and the savory character of 2015.
We began picking Cabernet Sauvignon grapes on September 21st from the old section of our Viking Vineyard. As usual, the grapes were fully ripe, and we fermented them in a combination of wooden vat, wooden barrel, along with concrete and stainless steel tanks. The wine aged for 20 months in 75% new French oak barrels.
The Syrah harvest from Anna’s Vineyard began on September 9th. The grapes fermented in concrete and stainless steel tanks. Fermentation took its time—up to 3 weeks—and temperatures peaked at 86 degrees. The wine matured for 18 months in 70% new French oak barrels, hog heads, and puncheons.
- 8 green asparagus stalks
- 8 baby carrots
- 4 fingerling potatoes
- 1 10 ounce box blackberries
- 8 ounces butter, divided
- 2 shallots, diced, plus 6 more, cut in half
- 4 beef tenderloins, 8 ounces each
- 1 tablespoon sugar
- 2 ounces vegetable stock
- 4 sprigs thyme, for garnish
- 4 sprigs rosemary, for garnish
- Clean asparagus, carrots and potatoes. Peel carrots and potatoes. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, until soft. Remove pot from heat. Once cool, place mixture into blender and purée. Once blended, strain through a sieve and set aside.
- Bring medium-sized pot of salted water to boil. Cook asparagus, carrots and potatoes for 4–5 minutes. Transfer to bowl of cold water filled with ice to halt cooking. Drain the vegetables and reserve.
- In pot over medium-high heat, sear remaining shallot halves with 2 ounces of butter and sugar. When caramelized, add vegetable stock and set aside.
- Heat remaining butter in pan, and sear beef tenderloin. For medium-rare, cook 4 minutes per side. Remove from pan. Add vegetables to same pan, searing for approximately 1 minute.
- Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary. Serves 4.
Recipe adapted from Wine Enthusiast
I try not to get philosophical when it comes to wine, as the point is to enjoy it and not dwell on it in any existential way. But winemaking and grapegrowing are hopelessly bound up with tradition. People have been drinking some version of wine for 8,000 years, so that’s to be expected. But there are numerous reasons to question which traditions are worth heeding and which are best abandoned, and, simply put, the use of cork as a closure for wine bottles has reached its point of usefulness and value at Adelaida.
Cork is the outermost bark of an evergreen oak. Horace says that the Romans used cork to stopper their wine vessels, which were likely made of earthenware, but adds that these were then sealed with pitch, as the corks themselves weren’t sufficient. Rocks were also used to stopper earthenware containers. Glass then became the stopper of choice, until the 1600s, when Dom Perignon began using cork because glass itself wasn’t very effective at keeping oxygen out.
By the late 1700s, cork had regained favor. It did a better job of keeping oxygen out than anything else available, it allowed a certain amount of oxygen ingress--which may or may not be advantageous for a wine--and it was a renewable product.
Two attributes of cork are of primary concern when it comes to wine, especially as it relates to Adelaida wine. The first is the cork’s propensity to deliver into wine a compound called Trichloroanisol, or TCA. This compound, while innocuous to health, makes a wine smell moldy or musty; that is, tainted.
Adelaida has been purchasing the most expensive corks on the market and they’ve been guaranteed to be free of cork taint. Unfortunately, we’ve still found bottles that are corked. The cork company has offered to buy back the bottles that are corked, but that doesn’t help out the consumer who opened that bottle up as a special occasion, or who gifted that bottle to a friend.
The second challenge with corks is arguably one of its virtues: it’s a natural product, so each one is different. But, that also means that each wine bottled under cork will smell and taste different, too. I’ve been asking myself how I’d feel if my companion and I ordered the same dish at a restaurant but found one being different in quality than the other. It’s just not acceptable.
Which brings us to the Diam cork. The Diam is made from natural cork that’s been milled, treated with supercritical carbon dioxide to eliminate all impurities, and formed into a cork shape with a binder.
With these new corks we are confident that each bottle of Adelaida wine that you purchase or receive as a gift will smell exactly like it’s supposed to smell, bottle after bottle.
Jeremy Weintraub, Winemaker
94 points - Twenty Three Twenty Signature 2015
A blend of 32% Syrah, 22% Petite Sirah, 20% Mourvèdre, 20% Cabernet Sauvignon and 6% Viognier, the 2015 Twenty Three Twenty Signature Estate sports a deep garnet-purple color and nose of crushed black cherries, spiced blackberries and crème de cassis with suggestions of sandalwood and dried Provence herbs. The full-bodied palate delivers taut, muscular black fruits and spice box layers, framed by firm, rounded tannins and tons of freshness, finishing long and layered.
93+ points - Cabernet Sauvignon Signature, VIking Estate Vineyard 2015
Medium to deep garnet-purple in color, the 2015 Cabernet Sauvignon Signature Viking Vineyard has a vibrant nose of crushed black and red currants with suggestions of plums, cedar chest, pencil lead and bay leaves, plus a waft of cloves. Full-bodied, richly fruited and packed with expressive red and black fruit layers, it has a solid backbone of grainy tannins and plenty of freshness, finishing with great length.
91+ points - Cabernet Sauvignon/ Syrah Signature, VIking Estate Vineyard 2015
Composed of 59% Cabernet Sauvignon and 41% Syrah, the 2015 Cabernet Sauvignon/Syrah has a deep garnet-purple color and reveals dark chocolate, menthol and pencil shavings notions over a core of cassis, blackberry pie and wild blueberries, plus hints of lavender and dried herbs. Full-bodied, concentrated and offering up fairly open and expressive flavors at the youthful stage, it has a firm line of grainy tannins and lively acid to support, finishing long with an herbal lift.
In July, Adelaida Vineyards & Winery was nominated by a team of wine experts as one of the top 20 tasting rooms in America by USA Today. From there, they put the outcome in the hands of their readers and the wineries fans to decide which tasting room would be crowned the winner. After three weeks of voting, the results are in and Adelaida was named number four.
We are honored to have been nominated and voted into the top five tasting rooms. As one of first ten wineries in Paso Robles and the premiere winery of the Adelaida District, Adelaida’s roots run deep. We believe that history has always been a key to our success. But we have always looked toward the future and the addition of a new tasting room is one example. We thank all the fans and readers who voted and all of our guests who have supported us over the years.
Grapevines require a certain amount of heat to make grapes and a certain amount of sunlight to make sugar, and an excess of either degrades the potential quality. From 2012 through 2016, California experienced a number of climatic events—most notably consecutive years of drought and warming temperatures--that have prompted us to reconsider how we farm for high quality wine. One solution that we’ve come up with is the use of shadecloth to lower the temperature around the grape clusters and to decrease the potential for sunburn.
Shadecloth is simply a knitted fabric that blocks UVA and UVB light from penetrating the canopy while allowing a sufficient amount of photosynthetically active radiation (PAR) to reach the leaf’s chlorophyll and other pigments. PAR, in short, is the light in the visible spectrum (400-700nm wavelength) that’s responsible for photosynthesis.
We began experimenting with black and green shadecloth in 2013 and since then we’ve covered over 90% of our vines. So far, the results are very promising. We’ve been able to harvest grapes later than we’d expected given the increasingly early budbreak with greater color, less sugar (lower potential alcohol) and far less desiccation.
This year, with the cooperation of Cal Poly San Luis Obispo, we’re going to experiment with a white shadecloth to see if color makes a difference—how white or black shadecloth influences wine grape composition. Stay tuned.
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 email@example.com 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.
VIKING VINEYARD CABERNET GIFT SET
Enjoy three Bordeaux style wines from our Viking Estate Vineyard. This three bottle sets includes: (1) Cabernet Sauvignon Signature, Viking Estate Vineyard 2014 (92-94 points, Robert Parker's Wine Advocate); (1) Cabernet Sauvignon Viking Estate Vineyard 2014 (92-94 points, Robert Parker's Wine Advocate); and (1) Cabernet Franc Signature, Viking Estate Vineyard 2014
$179 Members, shipping & black gift box included
RHÔNE STYLE RED AND WHITE BLEND GIFT SET
Enjoy the elegance of Anna’s Estate Vineyard expressed in two Rhône style wines. The Anna's gift set includes: (1) Anna’s White Signature Anna's Estate Vineyard 2014 (90 points, Robert Parker’s Wine Advocate) and (1) Anna’s Red Signature, Anna's Estate Vineyard 2014.
$89 Members, shipping and black gift box included
HMR VINEYARD TWO BOTTLE GIFT COLLECTION
PINOT NOIR AND CHARDONNAY GIFT SET
“Probably the most impressive Pinot I’ve tasted from Paso...”
- Robert Parker's Wine Advocate
$98 Members, shipping and black gift box included
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.