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!
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
We are happy to announce that your 2017 Spring Signature Series wine club shipment will ship on Monday, March 13, 2017. The three bottle selection will include the following: (1) Cabernet Sauvignon Signature, Viking Estate Vineyard 2014 (1) Syrah Signature, Anna's Estate Vineyard 2014; and (1) Anna's Red Signature, Anna's Estate Vineyard 2014.
Cabernet Sauvignon Signature, Viking estate vineyard, 2014
92-94 points, Robert Parker’s Wine Advocate
The wine shows a saturated fruitiness and plump texture with a sense of crystallized blackberries and melted licorice leading to a long finish accenting the mocha-like richness of fine cigar tobacco wrapper and graphite tinged soft tannins. A pedigreed wine of breeding it demonstrates the potential of the vineyard in the hands of master winemaker. Drink now through 2029.
Retail $90.00 | Wine Club $72.00
Syrah Signature, Anna's Estate Vineyard, 2014
91 points, Connoisseurs’ Guide to California Wine
Syrah 95%, Viognier 5%. Harvested at night, the fruit was hand sorted, de-stemmed, and co-fermented with 5% Viognier. Following a period of maceration on the skins, the “free run” wine was moved to a combination of new and neutral French oak barrels for 18 months. Deeply colored and densely fruited this masculine wine exhales textbook aromatics of blueberries, smoke and bacon which are reconfirmed in the fleshy, savory flavors of blackberries, salami, leather, and black pepper.
Retail $60.00 | Wine Club $48.00
Anna's Red Signature, Anna's Estate Vineyard, 2014
Mourvèdre 39%, Syrah 33%, Grenache 26%, Petite Sirah 2%. Inspired by the top cuvees of Châteauneuf-du-Pape, this reverse engineered GSM blend showcases the synergies of these varieties. Anna’s Estate Vineyard features mountain elevation and steep south facing exposures, all the better to maximize vine stress, thick skins and flavor intensity. The wine delivers the savory flavors of a game infused blackberry reduction with hints of Herbs-de-Provence and campfire smoke. Drink now through 2020.
Retail $50.00 | Wine Club $40.00
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
In a rare, quiet moment during the 2014 harvest season, Annette Dennigmann, our Wine Club Manager, sat down with Winemaker Jeremy Weintraub. Jeremy holds a Master of Viticulture and Enology from UC Davis and has worked on the North and South Islands of New Zealand, in Italy, and in St. Helena California. Now settled on the Central Coast, he has been with Adelaida Cellars since 2012.
Q: What was the first fruit that arrived for the 2014 vintage?
A: We picked a small portion of chardonnay for its bright and energetic potential. Last year we split our 3.8 acre chardonnay block into three separate parcels that differ in slope, aspect, and elevation, enabling us to pick across a range of flavors.
Q: 2014 marks the 50th anniversary for the HMR Pinot Noir vines. How does the age of the vines contribute to the wine?
A: The fruit from older vines produce wines of greater depth and complexity than do their more youthful counterparts. The differences are not quantifiable. You simple know it when you taste it.
Q: We have a new baby on board, the concrete tank. How does this differ from stainless or barrel? What will this bring to the wine?
A: We're planning to use this tank for fermenting and aging grenache noir. Concrete tanks highlight the purity of the fruit inside and also, compared with, say stainless steel, allow for rich flavor development. Unlike oak, concrete imparts no toast character or tannin.
Q: What impact of challenges has the California drought had on this harvest?
A: Incredibly, we haven't seen any negative effects of the drought. Our farming plan now and into the future is to severely ration the amount of water we deliver to our vines, with the dual goal of making more interesting wine and conserving this precious resource. While drought is a major concern for us, our vines so far have weathered it well.
Q: When did you begin your career as a winemaker? What do you like best about your job?
A: I started on Long Island, driving a tractor for a family owned vineyard and then working harvest in the winery. What I loved then is what I love now: tasting fruit in the vineyard, smelling fermenting tanks, getting incredibly sticky, and sharing those long days with like-minded people.
Q: What changes have you made in the vineyards since you started?
A: Beginning 2013 we stopped spraying herbicides and we moved to organic fungicides, such as mineral oil, from synthetic sprays. Being good stewards of the land has always been a priority for Adelaida Cellars. It's essential for the long term success and health of your farming operations.
Q: We have three interns that we added to our already amazing production team for this year's harvest. Could you tell us a little something about them?
A: We have an intern from the University of Bordeaux, France, an intern from the University of Udine, Italy and a recent graduate from the University of California, Davis. The interns are hardworking and serious. Plus they are making us some delicious meals!
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
With the strong belief that the best wines come from the best fruit, we have begun making a series of major investments in all of our vineyards (HMR, Anna’s, Viking, Michael’s and our newly planted vineyard.) Our two key goals are that every bottle of Adelaida wine represents our vineyards and that our farming practices ensure the long-term vitality of the vineyards.
For starters, we are doing away with herbicides. While convenient, cheap, and certainly effective in the short term, herbicides are unnecessary at best and at worst they disturb the natural habitat of beneficial insects, among other things. To combat weeds, we have purchased a cultivator that cuts weeds in the vine rows without harming the plants.
Next, we are looking to build up the soil health by choosing cover crops that match each ranch and each soil type within each ranch. The cover crops will provide nutrients, erosion resistance, and a home for beneficial insects. As part of this program we will introduce organic compost into the vineyard in the winter.
We are taking a closer look at vine nutrition. As the saying goes--and with some caveats--struggling vines make great wine. This adage has its limits, of course. We don’t want to kill the vines, but we also don’t want them fat and happy. So, we will be measuring the vines’ uptake of nutrients at critical points during the growing season—bloom and veraison—to determine whether they require supplemental micronutrients. And we will also be measuring how much water the vines are seeing by using a pressure bomb.
In the spring of 2013 we planted 23 acres of new vines comprising Zinfandel, Alicante Bouchet, Grenache and Carignan. They are on a steep hillside facing south. We will head-train these plants—that is, they will grow up without a trellis-- and we will farm this area without irrigation.
Finally, we have retained Daniel Fischl of Eartrumpet Consulting to help guide us to reach our goals. Daniel is an experienced viticulturist with clients in Australia, China, Italy, Israel and Napa. His current and former clients include Screaming Eagle, Harlan, Bond, Aubert, Peter Michael, and David Abreu.