This sweet and savory recipe is perfect for an upcoming holiday gathering. What’s not to love about melted cheese and fresh walnuts in this supper simple appetizer? Pairs well with a crisp white wine or light-bodied red. Adelaida Pairing Suggestion: Chardonnay, HMR Estate Vineyard 2015.
- 1 large round brie cheese
- ½ cup Adelaida chopped walnuts
- 1/8 cup brown sugar
- ¼ tsp. ground ginger
- Pinch of salt
- Preheat oven to 350 degrees
- Cut the top of the rind off the brie
- In a small bowl, mix walnuts, rosemary, brown sugar ginger, and salt
- Spoon walnut mixture over brie and place in a small, shallow baking dish (we used a cast iron)
- Bake for 20 minutes or until the cheese becomes bubbly
- Serve with warm, sliced bread
Article: Visit Food & Wine for full article
Located about halfway between San Francisco and Los Angeles, the Paso Robles American Viticultural Area (AVA) takes in a sprawling, western landscape of rolling hills, rugged mountainsides and Pacific Ocean coastline. The area is so large and diverse that it now encompasses 11 smaller AVAs, including the Adelaida District and Templeton Gap District.
Sun- and heat-loving Zinfandel was Paso Robles’ first calling card, and some of the state’s best are still found here. A second wave of wine production in the region saw Bordeaux varieties like Cabernet Sauvignon come to prominence. But recent years have seen the burgeoning prestige of what is known as the “Westside”—west of the town of Paso Robles itself—where the flat plains east of town give way to the steep hillsides of the Coast Range, and temperatures are moderated. These vineyards are among those that have led the charge for the Rhône-style wines, like Syrah, Viognier and blends featuring Grenache and Mourvedre, that are enchanting many wine lovers. In the southwest, the fog and Pacific breezes coming through the Templeton Gap, have influenced the vineyards, which produce wines—including Pinot Noirs—that have a cool climate freshness and acidity.
There are many tasting rooms right downtown in the charming town of Paso Robles itself, but the scenic beauty of the area—and attractions like the Hearst Castle at San Simeon and Morro Bay—make it worthwhile to get out on the roads and take it all in. —Richard Nalley
Family owned Adelaida is one of Paso’s pioneers, established in 1981, and a case study for winemaking at altitude—its 157 acres of vineyard lie on soil that’s situated at 1,400-2,000 feet. Visitors experience the impressive altitude firsthand, driving up to the hilltop tasting room. Though best known for its Rhône wines, Adelaida makes an array of other wines, including Pinot Noir and Cabernet, and pours a generous selection in the tasting room ($10). Book ahead for special experiences like the vineyard tour that culminates with a tailgate picnic at 2,3000 feet ($50). 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.
In a recent article from Antonio Galloni - Vinous (September 2016), six Adelaida wines scored 90 points or more. Wines included: Cabernet Sauvignon Signature, Viking Estate Vineyard 2013 (90 points); Mourvedre Signature, Anna's Estate Vineyard 2014 (91 points); Syrah Signature, Anna’s Estate Vineyard 2014 (91 points); Tribe Signature 2013 (92 points); Gamay Noir, HMR Estate Vineyard 2014 (90 points); and Pinot Noir, HMR Estate Vineyard 2014 (90 points).
Article Excerpt: Paso Robles: Taming the Beast by Josh Raynolds
"After extensive construction, work a fancy new tasting room and visitor's center has been completed at this strikingly scenic hilltop site, making Adelaida among the region’s most attractive spots for wine tasting. The quality, consistency, and approachability of the wines has increased since 2012 when winemaker Jeremy Weintraub took the reins."
In the most recent issue of Robert Parker's Wine Advocate (August 2016), seven wines from Adelaida Vineyards & Winery scored 90 points or more. Wines included: Cabernet Sauvignon Signature, Viking Estate Vineyard 2014 (92-94 points); Cabernet Sauvignon, Viking Estate Vineyard 2014 (92-94 points); Syrah Signature, Anna’s Estate Vineyard 2014 (92+ points); Cabernet Sauvignon Signature, Viking Estate Vineyard 2013 (92 points); Tribe Signature 2013 (91 points); and Anna’s White Signature, Anna’s Estate Vineyard 2014 (90 points).
"While Paso Robles has been synonymous with the Rhône movement for over a decade now, it is worth noting the quality of the Bordeaux varieties coming from these limestone hills today. I'm increasingly seeing incredible wines based largely on Cabernet Sauvignon, Petit Verdot and other Bordeaux varieties from Paso Robles. While it may be hard for readers to believe, trust me when I tell you that these top-quality releases are a match for the best wines from California's North Coast. Top estates producing Bordeaux varieties include Adelaida, l'Aventure, Booker, Daou, Denner, Jada, Justin and The Farm Winery. I expect this list to continue to grow."
"An estate that continues to go from strength to strength is Adelaida Cellars, which is located on the northern side of Paso Robles, just off of Adelaida Road. The wines are made by Jeremy Weintraub, and as I've said in the past, these are classic Paso Robles wines that merit attention."
As harvest nears, I got the chance to sit down with winemaker Jeremy Weintraub to find out more about what is currently happening in the vineyard and learn about the uniques ways that he measures water levels in the soil.
Q. What is Veraison and why is it important?
A. Veraison signals the onset of ripening and is when the pigment in the grape changes from green to red or black. The grapes will soften, accumulate sugar, and lose some of their acid.
Q. Has Veraison began in the Adelaida Estate?
A. Historically, we’re still about two weeks away from Veraison; however, we’re beginning to see quite a bit of coloring come up in a few varieties (most notably Pinot Noir).
Q. What are you doing in the vineyard right now?
A. The vineyard crew has been busy tidying up the grapevines and ensuring that the fruit clusters get just the right amount of sunlight to ripen to their full potential, but not too much light or heat that they get sunburned or lose color potential. It is a balancing act.
Q. What Tools are you using to ensure that the vineyard has enough water?
A. Water is vital to all life. For a grapevine, water demands change throughout the season. We monitor plant water use and needs through a combination of our own eyes as well as sensors placed throughout the ranches that record evapotranspiration and soil moisture.
Our third tool is the dog paw—more specifically, the digging action of Oliver our vineyard dog. If we see moist soil six inches below the surface, we know that the vine has plenty of water to draw from. We combine this observation with the soil measurements of our probes. Our vineyard probes measure water up to 48 inches below the surface in four inch increments.
Q. Why is it important to check water levels in the soil?
A. We need to check levels to ensure that each variety is getting what it needs. We want our red grape varieties to experience a moderately high amount of stress leading up to Veraison, which ensures the proper functioning of physiological processes without killing the plant. With white grape varietals, we don’t really want to stress them at all.
Q. How often do you water the vineyard?
A. We irrigate only when necessary for plant life and quality. Also 33% of our vineyards are not irrigated and rely solely on what Mother Nature provides us during the rainy season so those vineyards are never watered.
ESTATE ROSÉ 2015 - 96 POINTS
THE TASTING PANEL
"Stunning from its chalky strawberry brilliance to its prom dress pink hue, the blend of 51% Grenache, 24% Carignan, 14% Cinsault, 5% Mourvèdre, 4% Counoise and 2% Syrah knocked me out when I tasted it at the winery's brand new gorgeous tasting room atop Adelaida Mountain. The lemongrass-peach middle is an unexpected "ooooh" due to a strapping, searing minerality that keeps the mouth awake, but aware of greatness."
April 26, 2016 (Paso Robles, CA) – Adelaida Vineyards & Winery opened its new tasting room earlier this month and announced its plans for a Grand Opening Celebration May 6-8. The new facility, designed in a contemporary agrarian style features a sensory room, an extended wine bar, Club 2320 members’ lounge and patio seating all designed to host wine enthusiasts in a comfortable indoor and outdoor environment. The winery invites guests to celebrate the Grand Opening weekend, a milestone for the Paso Robles pioneer and experience Adelaida Cellars continued commitment to crafting world-class wines.
The new 8,200-square-foot hospitality center replaces the 600-square-foot tasting room. The more spacious hospitality center was built from the brand’s continuous growth over the past five years as consumers continue to discover the Paso Robles wine region and Adelaida Cellars. A new commercial kitchen adds additional options to taste Adelaida wines with food, wine pairings and library tasting offerings.
The new expanded space positions Adelaida Cellars as a potential venue for conferences and meetings in its subterranean Barrel Room, holding up to 200 guests with full audiovisual equipment available. The winery will also host a limited number of weddings each year. Furthermore, Adelaida plans to expand upon its popular educational seminars, winemaker dinners and event offerings.
“With views of the estate, several tasting areas and event spaces, the new hospitality center really allows guests to immerse themselves in Adelaida Cellars,” said general manager Jessica Kolhoff. “We couldn’t be happier to pour our wines in this beautiful building.”
The Grand Opening weekend celebration kicks off on Friday, May 6 with a five-course winemaker dinner featuring chef Dakota Weiss, winemaker Jeremy Weintraub and music by Churo de ouro. Upon arrival, guests will tour the new tasting room for wine and appetizers before descending to the Barrel Room. Each course will be perfectly paired with the current Adelaida wines which feature the newly designed label. Tickets are on sale and available by calling 800-676-1232 ext. 30 or email@example.com. On Saturday and Sunday, May 7 - 8, join the Adelaida team for appetizers prepared by Chef Dakota, live music and tours of the new facility.
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!
The first very wet winter in four years is upon us! This year’s El Niño, caused by elevated surface water temperatures in the South Pacific, is expected to bring about heavy rains and cooler nights. El Niño rains promise a limited replenishment to our water-starved soils…..if we can keep the water from running away! Fortunately, the rains that we’ve had so far have been wonderfully easy, with a handful of daily accumulations totaling not more than 0.9 inches. Since July 1, 2015 we’ve recorded 8.3”, over 2" more than this time last year! What does this mean for the vineyards? Those frequent, light rains allow the soil to slowly absorb the water, which, over time, help to flush out the salts that have accumulated from the prolonged drought. Our concern over heavy downpours at Adelaida is that the steep slopes will simply allow the water to run off, carrying with it our valuable topsoil. To combat this possibility, just before the first rains began to fall we planted lots of peas, beans, white and yellow mustard, daikon radish, and triticale to build up the biomass of our soils. Right now, the vineyards look beautiful with lots of greens and colors, and we know that we’ve done as much as we can to work in stride with Mother Nature.
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.