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!