Winery News

Kasey Martin
April 14, 2019 | Kasey Martin

Recipe: Carrot Soup

Carrot Soup 

2017 Chardonnay, HMR Vineyard


  • 2 lbs Carrots, peeled and diced
  • ½ C Water, or enough to cover the carrots
  • ½ C Extra-Virgin Olive Oil
  • 1 T Tangerine or Orange Marmalade
  • 1-2 tsp Ground Cumin
  • 3-4 Drops Tabasco Sauce
  • 1 ea Orange, juiced
  • 1 T Shallot or Onion Powder
  • 1 pinch Ground Nutmeg
  • 4 sprigs Cilantro, half chopped
  • 4 ea Roma Tomatoes, seeded and diced
  • ¼ C Focaccia Croutons
  • Salt and Freshly Ground Black Pepper



  1. Simmer the carrots in salted water until soft, about 10 minutes; drain, reserving the liquid.
  2. In a blender, combine carrots with olive oil and marmalade until smooth, adding reserved cooking liquid until desired consistency is reached. Season with cumin, salt, pepper, and Tabasco.
  3. Add the orange juice, shallot powder, and nutmeg. Mix with the chopped cilantro then return to the pot to serve warm or place in the refrigerator to chill.

Focaccia Croutons:

  1. Preheat an oven to 350 degrees.
  2. Cut the focaccia into ½-inch squares; lightly toss with olive oil, salt, and pepper and place on a rimmed baking sheet lined with parchment.
  3. Bake for 8-12 minutes or until golden brown. Cool before serving.

Final Notes: 
If serving hot, add the diced tomatoes to the soup and reheat. If serving cold, put the soup in bowls and decorate with diced tomatoes. Garnish with focaccia croutons and a cilantro leaf.

Time Posted: Apr 14, 2019 at 4:01 PM
Kasey Martin
April 13, 2019 | Kasey Martin

Recipe: "Adult" Grilled Cheese

"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


  1. Spread butter on the outside pieces of the focaccia. Assemble cheese, prosciutto, tomato, arugula and red onion onto sandwich.
  2. Heat olive oil in a pan over medium-low heat. Add the sandwich, then press a heavy pan on top to weigh it down.
  3. Cook the sandwich for 4 minutes per side, or until golden and crispy. Serve immediately.




Time Posted: Apr 13, 2019 at 4:02 PM
Kedrin Van Steenwyk
April 11, 2019 | Kedrin Van Steenwyk

A Letter from the Owners

A Letter from the Owners

Dear Valued Adelaida Vineyards Wine Club Member:

Happy Spring! Hello, my name is Kedrin; I am the daughter of Adelaida Vineyards’ founders. My husband Liam and I assumed management of the winery about three years ago when my then nearly 90-year old mother, Elizabeth, decided that perhaps it was time for her to retire! She still comes to winery events and loves a sip of our Picpoul Blanc in the evening. It is her elegant signature that you see on the premium selection wines from Adelaida: her guarantee of excellence in every bottle. 

As I pen this letter to you, the soft blue skies and Irish-green carpeted fields outside my Paso Robles window become even more brilliant as the sun rises; Paso is as gorgeous as I’ve ever seen it. The bright yellow mustard flowers are in early bloom, and the hills are dotted with orange swatches of the California poppy. The 2019 growing season at Adelaida Vineyards is off to a wonderful start, stimulated by over 27 inches of rain in our area so far. Our vineyards are full of nature’s cover crops of grasses and a sea of yellow mustard. Adelaida’s winter weather kept the vines dormant longer. While bud break the past few years was in mid to late February, this year our vines have just "woken up" in the vineyard. Even with all the lovely rain, we continue practicing water conservation with collection of our extra water in our ranch ponds and storing overflow in tanks. With Spring pruning nearly complete, we await the beginning of our next growing season with great excitement!  

Liam and I have taken Adelaida through a makeover, both in the vineyards, the tasting room, and in and on the bottle. You have probably noticed our new labels, the Signature Label, and our Illustration Series/Vineyard Designate label (the one with the sketch of our vineyards and hills). We love showing off the land from which our amazing fruit is grown!  

With the guidance of our winemaker, Jeremy Weintraub, and our Ranch Managers, Mike Whitener and Chad Taber, we have improved farming techniques and are moving to a 100% organic process, for which we are nearing certification. We continue to promote the beauty and health of our land and its flora and fauna by leaving much of our acreage in its natural state and using dry farming techniques to conserve water. Our ponds and unique recycling and storage of our pond water helps with the occasional need for irrigation and fire protection.

Adelaida Vineyards’ production area is sporting several new concrete tanks and wood fermenters as we improve the ability to ‘season’ our wines. We now have a wonderful optical sorter that, if you are around during harvest, is an amazing sight to watch; the machine can spit out 99.5% of bad grapes at a rate of four tons per hour. Having such selected fruit to use continues to improve the quality of our already excellent wines!

I know you will see the results of our team’s efforts in the wines you receive in this shipment.

Warm Regards,

Kedrin Van Steenwyk and Liam Duggan

Time Posted: Apr 11, 2019 at 12:37 PM
Kasey Martin
March 19, 2019 | Kasey Martin

2019 Spring Custom Tasting Notes


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. 
Time Posted: Mar 19, 2019 at 4:17 PM
Kasey Martin
March 18, 2019 | Kasey Martin

Wine Feature: What is Twenty Three Twenty?

Bottle of Twenty Three Twenty on a table with a wood background. Text says: “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. 94 points Robert Parker’s Wine Advocate

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


Time Posted: Mar 18, 2019 at 3:00 PM
Kasey Martin
March 18, 2019 | Kasey Martin

Recipe: Maple Balsamic Pork Tenderloin

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


  1. In a large mixing bowl, combine all the ingredients (except the pork) and whisk until well combined.

  2. 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.

  3. When ready to cook, preheat the oven to 375F. 

  4. 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.

  5. 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. 

  6. Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.

  7. Slice into thick medallions and serve over rice, pasta, or roasted vegetables.


Time Posted: Mar 18, 2019 at 11:30 AM
Kasey Martin
March 15, 2019 | Kasey Martin

Q&A with the Winemakers: Blending

nine images: wine barrels; sample bottles with notes taken by winemaker; sample bottles of red wine; many glasses of wine in lab; winemaker taking notes on wine; glass of wine with writing on it; wine barrels in tank room; sampling wine barrels and putting wine in glass; winemaker tasting wine in barrel room
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!


Time Posted: Mar 15, 2019 at 3:22 PM
Kasey Martin
February 26, 2019 | Kasey Martin

2019 Spring Signature Wine Club Selection

2015 Twenty Three Twenty Signature

  • Twenty Three Twenty is Adelaida’s flagship non-traditional blend combining the best blocks of multiple varieties from our Estate Vineyards.  It is potentially our winemaker’s creative masterpiece. This year’s ‘assemblage’ emphasizes the weight and density of Syrah, the muscularity of low yield Petite Sirah, savory meatiness of Mourvedre balanced by the firm structure and fruit precision of mountain Cabernet Sauvignon.  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 5 varieties were picked throughout the month of September. The individual lots were de-stemmed, hand sorted, fermented in small batch oak and s/s fermenting vessels using indigenous yeast cultures. Individual wines matured 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 dark chocolate infused spice laden finish.  This is a complex wine with rewards for additional ageing (through 2025) but eminently drinkable now, recommend decanting.

  • Aroma: Ripe dark plums, roasted red pepper skins, scorched earth, dark chocolate, tamari, paprika and blackened spices

  • Flavor: Plum pudding, dark chocolate, blackening spices, sweet espresso

  • Food Pairing:  Maple-balsamic glazed roast pork tenderloin with grilled apples and onions, slow roasted free-range chicken thighs with adobo sauce, Giant meatballs with ricotta and marinara   

2016 Cabernet Sauvignon Syrah Signature

  •  The idea of combining Cabernet Sauvignon and Syrah originated in Australia in the 1950s with a wine called “Grange Hermitage”.  It has become the example of a perfect marriage.  These two powerhouse grapes combine their best properties, Cabernet’s firm structure and distinctive blackcurrant fruit with Syrah’s hearty, broad textures and fleshy black savoriness.  Adelaida has a long experience with this blend which shows the high-toned aromatics and fruit precision of two Estate Vineyards. 

  • The low rainfall and moderate, yet warm temperatures of the 2016 season proved ideal for producing wines of deep color and full flavor.  Harvested throughout September, the night-picked grapes were de-stemmed, optically sorted, fermented with indigenous yeast cultures in small batch wood and concrete fermenting vessels and matured for 20 months in a high proportion of new French oak barrels, ultimately becoming an equal 50/50 marriage.  The finished wine conveys the suave richness of creamy milk chocolate and ripe cherries wrapped in a vicuna coat of mulled Christmas spices and sweet cedar.  It is a wine of reigned-in power yet possessing a full attack of black and blue fruits in a velvety embrace.  Immediately attractive, it will see growing complexity over a conservative 10 year drinking window.

  • Aroma:  Plum Torte, Cherry Cobbler, Premium Milk Chocolate, mulling spices

  • Flavor:  Ripe cherries, Damson plums, fine Belgian chocolate, Christmas spices

  • Food Pairing:  pot roasted lamb shanks with cannelloni beans, pulled pork and goat cheese quesadillas, bacon wrapped venison medallions with sautéed wild mushrooms

2013 Nebbiolo Signature, Glenrose Vineyard

  • Nebbiolo, the noble grape of Piedmont, is a rare variety in Paso Robles yet it conveys much of its distinct character in the limestone soils of our Pacific coastal mountains. Famed in the hill towns near Alba, it makes wines named Barolo and Barbaresco.  Sourced from our neighbor, Glenrose Vineyard, it is the only wine made from grapes grown outside our properties. Vines lie on a rocky shelf, the vineyard is a series of terraces on exposed chalky soils recreating the struggle and low yields of its Italian forebears. Known for its unique color, brick orange, its opulent perfume reminiscent of rose petals, woodsmoke, and autumnal earth, it surprises first time imbibers with its strong tannic backbone and super bright acidity, hallmarks of the variety.  Needing the accompaniment of food to tame its grippy tannins, it mellows with time, possessing great ageing potential.This wine is in for the long haul, best opened in the a.m. for tonight’s dinner, it reveals a veritable cornucopia of aromatics: rose hips, cherry skin, anise, notes of mother earth and new leather with a super crisp, robust grippy texture that calls out for food matching. Suggest decanting for current drinking, will reward cellaring. Drink up by 2025 and possibly beyond.

  • Aroma: Rose petal, dried black tea, sage and tangerine peel
  • Flavor: Tamarind, balsam wood, fine leather, and bergamot
  • Food Pairing: Osso Buco, Wild boar ragu

2015 Anna's Red Signature, Anna's Estate Vineyard

  • Inspired by the famed red wines of Chateauneuf-du-Pape this best-barrel blend enjoys the abundant sun exposure of our steep south facing terroir plus the freedom of re-engineering the order of grapes.  A 5 grape synergy emphasizes the pigment rich darker grapes yet the wine shows a succulent berry quality that is a hallmark of fruit ripeness.  A rare co-ferment of Syrah and Grenache in neutral concrete tanks seems to promote a definitive fruit-forward strawberry pie character in the finished blend.  The remaining Syrah was barrel fermented with a small addition of Viognier which has the effect of lifting the aromatic profile and enhances the cedar and spice of the oak. 2015 continued the persistent drought and the double whammy of a cold wave during the delicate flowering period (late April) disrupted the fruit pollination resulting in a condition called ‘shatter’ in which the grape clusters ripen unevenly.  On the other hand the lower volume of properly ripened grapes received more concentration.  Picking (in the early dawn hours) extended from late August through mid September; arriving fruit was cluster sorted, gently de-stemmed and optically sorted.  Each days pick was moved to small open-top tanks and fermented with indigenous yeast cultures plus daily punch-downs or pump-overs of the grape skin cap.  Wines rested for 18 months in a mix of barrel sizes (puncheons and barriques), exclusively French oak (40% new).  Showing an immediacy of lusciousness, a swirled glass exhibits a huckleberry pie and sweet cedar, lavender and cinnamon stick, transitioning to flavors of violet tinctured cherry/red-plum compote complexed by savory herb, baking spices and a hint of meat carving juices.   The intermingling of juicy ripeness and tangy natural fruit acidity gives the wine a vibrant finishing flourish.  To be enjoyed now through 2023.
  • Aroma: Red plum tart, liqueur de cassis, sweet cedar, lavender, cinnamon and nutmeg.
  • Flavor: Violet tinctured cherry-red plum compote, baking spices, thyme infused meat juices.
  • Food Pairing: Rosemary braised lamb shanks, chicken with 40 cloves of garlic, hearty winter root vegetable stew

2011 Syrah Reserve, Block 5

  • With five blocks of syrah that make up the 15 acres of Anna’s ridge top vineyard, we have experienced particular success with Block 5 and Block 6. These two sections planted with small berry Châteauneuf-du-Pape clones express the soul of syrah. The long growing season of 2011 with its cool summer, added additional hang time to maximize their flavor development. Some 20% of the blend was co-fermented with seven percent viognier, a practice famous in France’s Côte-Rôtie region. This method, only possible when both varietals are harvested at the same time, enhances the aromatics of the syrah and sets the red grapes characteristic dark pigment color. The wine is thick, dense, with a sense of flesh and mineral backbone. Drink now through 2020.
  • Aromas: roasted black fruits, espresso crema, dried flowers, graphite shavings
  • Flavors: black licorice, dark chocolate, sagebrush
  • Food Pairing: beef stew in red wine with wild mushrooms and orange zest, roasted veal shank with rosemary, whole chicken baked with garlic

2013 Cabernet Franc, Viking Estate Vineyard

  • Cabernet Franc is the parent of cabernet sauvignon. Traced to the Basque region of France, it cross pollinated with sauvignon blanc producing the offspring cabernet sauvignon. Adelaida planted cabernet franc in 1991 and 2007 on the Viking Vineyard. 2013 brought a continuation of low rainfall and typical coastal mountain swings of warm days and cool nights. In our sites, full ripeness leads to notes of blue and red berries, different than in cooler regions where the grape exhibits a slight herbaceous character. Harvested earlier than cabernet sauvignon, the fruit was hand sorted, de-stemmed, moved through a brief cold soak with juice pump overs leading to yeast inoculation and fermentation in small open top vats. Left on the skins for several days, the new wine was racked into mostly new French oak barrels where it rested for nearly two years. With elegant fine tannins the wine is a patrician to cabernet sauvignon’s machismo, moving from violets to flavors of pomegranates, blueberries, graphite and tea. Will benefit from additional aging, best from 2018-2023.
  • Aromas: Violets, cranberries, cedar spice, black tea, graphite shavings
  • Flavors: Red plum, pomegranates, blue fruit, fine black tea, green peppercorns
  • Food Pairings: Venison medallions with green peppercorn sauce, grilled game hens with
    lemon, sumac and date relish, bistro steak with Portobello frites
Time Posted: Feb 26, 2019 at 4:15 PM
Kasey Martin
December 31, 2018 | Kasey Martin

Press | San Francisco Chronicle: Paso Robles doesn’t have a signature grape variety. Is that a freedom or a limitation?

By: Esther Mobley 

Paso Robles in summertime: hot. Sticky, heavy, close heat. The kind of heat where it’s uncomfortable to wear a hat, but you can’t not wear a hat.

Such are the conditions in Paso during a visit over the summer. We have the air conditioning on full blast, winemaker Jeremy Weintraub and I, as we drive up to see the Hoffman Mountain Ranch (HMR) Vineyard, 400 steep and sprawling acres in Paso’s west side owned by Weintraub’s employer, Adelaida Vineyards & Winery.

“So, is this Syrah?” I ask as the truck climbs into the vineyard. If not Syrah, I assume, maybe Grenache or Tannat, Tempranillo or Cabernet — grapes that can thrive in hot conditions.

The last thing I’m expecting to see here is Pinot Noir, that famous lover of cooler climes. But that’s exactly what we’re looking at as we pull up to HMR.




Time Posted: Dec 31, 2018 at 12:40 PM
Kasey Martin
December 5, 2018 | Kasey Martin

New Accolades: Jeb Dunnuck

In the recent article from Jeb Dunnuck (former reviewer at the Wine Advocate) from JebDunnuck.com, 14 Adelaida wines were rated 90 or more points. Some highlights include a 94 for 2016 Cabernet Sauvignon Signature, Viking Vineyard and a 94 for our 2016 Syrah Signature, Anna's Vineyard.  Read on for more: 

Current Releases

Cabernet Sauvignon Signature, Viking Estate Vineyard 2016 Shop Now
94 points - The 2016 Cabernet Sauvignon Signature Viking Estate Vineyard is 100% varietal and spent 20 months in 75% new French oak. It's another deeply colored, classic wine from Weintraub. Crème de cassis, blackcurrants, smoked earth, and leafy herb notes all flow to a full-bodied, powerful, sweetly fruited effort that has beautiful depth and richness, good acidity, and a clean finish. Made in a soft, plush, forward yet elegant style, drink it over the coming decade.

Syrah Signature, Anna‘s Estate Vineyard 2016 Shop Now
94 points - One of the gems in the lineup, the 2016 Syrah Signature Anna's Estate Vineyard is 100% Syrah that spent 18 months in 70% new French oak. Graphite, chocolate, smoked black fruits, and damp earth nose all flow to a rich, powerful yet beautifully balanced Syrah that has loads to love. With sweet tannin and a stacked mid-palate, it will keep for 7-8 years, if not longer.

Zinfandel, Michael's Estate Vineyard 2016 Shop Now
90 points - The 2016 Zinfandel Michael's Vineyard comes all from the Adelaida District in Paso Robles and was aged 15 months in 20% new French. Its big, spicy nose of brambly herbs, cedarwood, plums, blood orange, and incense gives way to a charming, rounded, delicious Zinfandel that has good acidity and a clean finish. Drink it over the coming 4-5 years.

Anna‘s Red Signature, Anna‘s Estate Vineyard 2016 Shop Now
90 points - The 2016 Anna's Red Signature Anna's Estate Vineyard offers a toasty, spicy nose as well as medium to full-bodied richness, a charming, rounded, supple texture and a good finish. It lacks the layers and complexity of the top wines here but is still a terrific bottle of wine. The blend is 36% Syrah, 36% Grenache, and the balance Mourvèdre.

Pinot Noir, HMR Estate Vineyard 2016 Shop Now
90 points - Tasted out of bottle, the 2016 Pinot Noir HMR Vineyard offers classic notes of sour cherries, underbrush, and forest floor notes, with plenty of spice and an olive note developing with time in the glass. It has a subtle Burgundian vibe and is a seriously good Pinot Noir that will keep for 4-5 years, probably longer.

Future Releases 

Pinot Noir, HMR Estate Vineyard 2017 (2019 Release)
91-93 points - In the running for the best Pinot Noir to come from Paso Robles, the 2017 Pinot Noir HMR has a medium ruby color as well as pretty, elegant notes of red and black fruits, dried earth, and subtle herbal notes. It’s pure, elegant, nicely balanced, and medium-bodied and has beautiful Pinot Noir charm.

Chardonnay, HMR Estate Vineyard 2017 (2019 Release)
91 points - The lightly colored 2017 Chardonnay HMR Vineyard 2017 is another impressive wine from winemaker Jeremy Weintraub. Made from 100% Chardonnay aged 9 months in 30% new French oak, this medium-bodied, rich yet still lively effort offers classic notes of orchard fruits, white flowers, citrus blossom, and some limestone-induced saltiness. I love its overall balance and it should drink nicely for at least 3-4 years.

Syrah Signature, Viking Estate Vineyard 2016 (2020 Release)
94 points - Notes of cassis, toasty oak, and cured meats all emerge from the 2016 Syrah Signature Viking Estate Vineyard. Made from 100% Syrah aged 18 months in new French oak, it has gorgeous purity of fruit, a deep, rich, layered textured, and a great finish. It’s a quintessential Paso Robles Syrah that will keep for at least 7-8 years.

Cabernet Sauvignon Signature, Viking Estate Vineyard 2017 (2019 Release)
92-94 points - The deep, inky-colored 2017 Cabernet Viking Vineyard Signature appears to be a beautiful Cabernet from a difficult vintage for the variety. This medium to full-bodied effort offers up lots of blueberry and smoked black fruits, notes of leafy herbs, bay leaf, and graphite, sweet tannins, and a balanced, harmonious style. It’s going to keep for a decade or more.

Cabernet Sauvignon/Syrah Signature, Estate Vineyards 2016 (2019 Release)
93 points - Also deeply colored, the 2016 Cabernet Sauvignon/Syrah Signature Viking Estate Vineyard is an even split of Cabernet Sauvignon and Syrah that spent 20 months in 75% new French oak. Notes of cedarwood, smoked herbs, graphite, and ample dark fruits give way to a full-bodied red that has sweet tannins, a lush, dense texture, and a great finish. Drink it over the coming decade.

Cabernet Franc Signature, Viking Estate Vineyard 2016 (2019 Release)
92 points - Boasting a big, classic Cabernet Franc nose of leafy herbs, tobacco, spring flowers, and damp earth, the 2016 Cabernet Franc Signature Viking Estate Vineyard is medium to full-bodied, silky and elegant on the palate, with no hard edges. It certainly has an herbal edge but is elegant, silky, and layered. This wine spent 20 months in 75% new French oak and will be better with short-term cellaring.

Mourvedre Signature, Anna‘s Estate Vineyard 2016  (2020 Release)
92 points - The 2016 Mourvèdre Signature Anna's Estate Vineyard (85% Mourvèdre and 15% Syrah aged in 40% new French oak) is slightly restrained aromatically, yet has a beautifully rich, layered, deep profile on the palate. Notes of smoked meats, blackberries, currants, and spice all emerge from this ripe yet balanced effort that will keep for 7-8 years, if not longer.

Twenty Three Twenty Signature, Estate VIneyards 2015 (2019 Release)
94 points - The 2015 Twenty Three Twenty Signature checks in as a blend of 35% Syrah, 22% Petite Sirah, 20% each of Mourvèdre and Cabernet Sauvignon, and the balance Viognier. Deep ruby/purple-colored, with a big, smoky nose of black fruits, ground herbs, chocolate, and tobacco, it's deep, beautifully full-bodied, powerful and layered, yet never seems heavy or cumbersome in the least. It's a rocking wine.

Twenty Three Twenty Signature, Estate VIneyards 2016 (2020 Release)
92 points - The 2016 Twenty Three Twenty Signature is a blend of Syrah, Petite Sirah, Mourvèdre, Cabernet Sauvignon, and Zinfandel that spent 20 months in 50% new French oak. Incense, spiced plums, blackberries, and leafy herb notes all emerge from this juicy, rounded, voluptuous effort that has an almost Zinfandel-like charm. It’s drinking great today yet should last for 5-7 years, if not longer.

Time Posted: Dec 5, 2018 at 9:21 AM
Kasey Martin
September 26, 2018 | Kasey Martin

New Accolades: Vinous

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. 

Current Releases

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.

Future Releases

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.

Time Posted: Sep 26, 2018 at 9:39 AM
Kasey Martin
September 18, 2018 | Kasey Martin

Fall 2018 Custom Club Shipment

Roussanne, Anna's Vineyard 2016 | $30.40/members
91 points, Doug Wilder - Purely Domestic Wine Review 
"The nose is a taffy-like creamy peach, lemon and vanilla with notes of gardenia blossom. The palate is a full buttercream, tropical banana on entry with a richly textured and concentrated silkiness. Drink 2017 – 2019."

Anna's Red, Anna's Vineyard 2015 - $36.00/members
Aromas of plum and blackberry compote, roasting meat juices, wild thyme, and wet earth. Flavors of dried cranberries, beef jerky, and herbs-de-Provence. 

Cabernet Sauvignon, Barrel Select 2015 - $48/members
The wine demonstrates the character of its mountain heritage showing a bold fruit profile, a sense of tightly wound inner energy translated into flavor extracts of blackberries, blueberries, elements of cedar-cigar-box with its fine maduro tobacco leaf and hints of cocoa powder in the resonant finish. Made for the long haul, its youthful grip and density beg for food pairings, additional bottle age will add a mellow complexity, lasting through 2025.

Pinot Noir HMR 2016 - $48.00/members
92 points, Doug Wilder - Purely Domestic Wine Review 
The wine possesses an initial gossamer silkiness morphing into flavors of black cherry, raspberry tea, and forest floor dusted with whorls of spicy potpourri. It will outgrow its current adolescence in a few months, best enjoyed from late 2017 through 2023. 

Zinfandel Michaels 2016 - $36.00/members
93 points, Doug Wilder - Purely Domestic Wine Review | 91 points, Wine Advocate
Aromas of briar patch, fresh picked raspberries, Grandfather’s pipe tobacco, pink peppercorns. Flavors of wild mountain berries, sweet/tart lingonberries, mocha, brown spices, peppercorn dust.

Anna's Red Signature, Anna's Vineyard 2015 - $48.00/members
94 points, Purely Domestic Wine Report |  91 points, Wine Advocate
Syrah 38%, Mourvèdre 31%, Grenache 18%, Petite Sirah 10%, Viognier 3%. 
Inspired by the top cuvees of Châteauneuf-du-Pape, this 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 nose is a complex, earthy mint and cherry/chocolate with a beautifully polished palate and supple black fruit, gorgeous wine with notes of spice box. Drink 2017 - 2023.

Picpoul Blanc, Anna's Vineyard 2016 - $28.00/members
90 points, Doug Wilder - Purely Domestic Wine Review
"The nose is golden current, dried lemon with a subtle note of baked stone fruit tart with butter crumb crust. The palate is a crisp lemon and nectarine with a dewy melon on the finish along with bright, integrated acidity. Drink 2017 – 2020." 

Syrah Signature, Anna's Vineyard 2016 - $60.00/members
90 points, Doug Wilder - Purely Domestic Wine Review
"The nose is dark chocolate, sticky blackberry and spice. The palate entry is scrumptiously polish black tree fruits with well structured acid and spice in the core."

Pinot Noir, Willamette Valley (Oregon) 2011, Library Release - $40.00/members
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

Touriga Nacional, Bobcat Vineyard 2014 - $38.40/members
Aromas of dark chocolate, violets, mint and dried rosemary
Flavors of black and blue fruits, raspberry jam, bittersweet cocoa, espresso

Nebbiolo Glenrose 2012 - $38.40/members
Aromas of rose petals, anise, raspberry sauce, forest floor, new leather.
Flavors of cherry skin, rose hips, anise, cloves, freshly turned soil.

The Don, Port Style Wine 2013 - $28.00/members
Aromas of berry preserves, mint leaves, chocolate truffles
Flavors of dense, lushly textured blackberry and raspberry pie, hint of mint, chocolate covered figs

Time Posted: Sep 18, 2018 at 11:25 AM
Chad Taber
September 15, 2018 | Chad Taber

Into the Fog: Managing Canopy Temperature

By Chad Taber, Assistant Ranch Manager

High temperatures and low humidity are not a new concept to us in California, in fact, it is a reason I live here. But in times when the temperatures become too high or the humidity too low, our grapes and the resulting wine are affected. Therefore, managing the temperature of the fruit zone to optimize ripening of the grape has been a hot topic (pun intended) in the industry.

In recent years, we have been using shade cloth with great success to bring down the tempature of the fruit. Shade cloth filters the light and decreases the UV rays. It allows us to shade fruit evenly and control timing of leafing to create higher concentrations of phenols that give the wines rich and full flavor profiles. One thing that has been missing from the equation is the ability to not only lower the temperature but control it and add humidity.

The use of spriklers and irrigation (common practice in the industry) to mitigate low humidity and high temperatures is like an old glove to a farmer, it feels good on but it doesn’t really protect you. In efforts to change conventional wisdom, Adelaida Vineyards began experimenting with foggers above the canopy (pictured below). The fogger simulates a light fog, enough to create a humid atmosphere but not enough to form droplets on the vine. This technology isn't new in winemaking and it is most commonly used in barrel rooms to keep wine from evaporating. 

This process uses minimal amounts of water to reduce vine stress and stop berries from overheating. This also allows vines to continue respiring and further the ripening process. Vines have microscopic pores called stomata and when under stress like wind and heat, they close their stomata to conserve water. Experience tells us to apply irrigation (water) before heat events to reduce the risk of damage. However with our cultivation methods done in the spring, we have preserved a reservoir of available water just one foot below the surface of the soil. Meaning the vines have sufficient water and canopy growth to endure these events but the fruit itself losses desired phenols and can produce cooked flavors that are not desired.

Our experiment is taking place on our high elevation Viking Vineyard where Cabernet Sauvignon is planted on thin limestone soils. High concentrations of limestone in soils can make very white, chalky soils and coupled with close proximity to the ground creates radiant heat that can have a negative effect during long and dry heat events. Our soil, adds beautiful lingering acidity to our grapes and fruit that need some “hang time”. The foggers allows us to do just that, it gives us control over high heat and low humidity events. We believe this enables us to be more conservative with our water by never having our vines endure sustained and elevated temperatures post veraison. This is the first vintage with our fogger system and we hope to be able to share a success story with you next vintage. Viticulture is an ever changing and passion driven endeavor to create the very best we can with what we have at our feet. No doubt we will learn much from this experiment in an effort to always improve.

Time Posted: Sep 15, 2018 at 3:33 PM
Jeremy Weintraub- Winemaker
September 14, 2018 | Jeremy Weintraub- Winemaker

2016 Vintage Notes

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.

Time Posted: Sep 14, 2018 at 3:52 PM
Kasey Martin
September 14, 2018 | Kasey Martin

Cabernet Sauvignon Pairing: Rosemary Beef Tenderloin with Blackberry Sauce


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary. Serves 4.

Recipe adapted from Wine Enthusiast 

Time Posted: Sep 14, 2018 at 3:22 PM
Connect with Adelaida and your photo will be among the featured moments. Use #ADELAIDAWINES to share your experience.