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Winery News

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 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

Ingredients:

  • 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

Directions: 

  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
Kasey Martin
 
August 31, 2018 | Kasey Martin

Fall 2018 Signature 3 Selection

Below is the list of wines featured in your Fall 2018 Signature 3 Selection. We have also included three additional wines that you may add to your shipment at no additional shipping cost. 

Cabernet Sauvignon Signature, Viking Vineyard 2016 | $80, members
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

Anna's Red Signature, Anna's Vineyard 2016 | $48, members
93 points - Doug Wilder, Purely Domestic Wine Report
"A beautiful assemblage of black stone fruits and savory notes in the core punctuated by bright flashes of mouth-watering grapefruit acidity. The palate is polished and pliable blackberry, dark currant, and herb. Beautiful texture with camphor and citrus-like acidity on the finish."

  • Blend: Syrah 36%, Grenache 36% Mourvedre 28%
  • Aromas: Black Plum compote, thyme, rosemary, sage, smoky sweet spices, anise
  • Flavors: Red and Black berries, reduced meat juices, cous-cous spices, sweet pipe tobacco
  • Food Pairings: Rosemary crusted lamb chops with a balsamic/shallot reduction, ravioli prosciutto with herbs-de-provence, Portabello burger with carmelized onions

Syrah Signature, Anna's Vineyard 2016 | $60, members
92 points - Doug Wilder, Purely Domestic Wine Report
"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."

  • Aromas: Plum sauce, butcher block meat juices, iron filings, smoked bacon, paprika
  • Flavors: Plum sauce, Italian espresso coffee, meat extract, cardamom, black pepper
  • Food Pairings: Baby back ribs with cheesy grits, lamb shawarma with sweet and sour harissa,  bacon-blue cheese burgers

Available wines to add to your shipment. (These wines are available for addition only and cannot be substituted for any of the wines listed above) 

Picpoul Blanc, Anna's VIneyard 2016 | $28, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Lemon-lime, pineapple, crushed rocks, citrus zest
  • Flavors: Grapefruit, preserved lemon, musk melon, wheatgrass
  • Food Pairings: 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, HMR Vineyard 2016 | $48, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Blackberry tea, faint wood smoke, mulling spices, freshly dressed venison  
  • Flavors: Spiced black cherry skin extract, savory earthiness, Lapsang souchong tea, animal meatiness
  • Food Pairings: Bacon wrapped salmon with wilted spinach, sautéed wild mushrooms with polenta and herbs, Moroccan style braised chicken legs with couscous and garlic toast

Nebbiolo Signature, Glenrose Vineyard 2013 | $40, members

  • Aromas: Rose hips, cheery, anise, mother earth and new leather
  • Flavors: Grippy texture, bergamont, anise, tarragon 
  • Food Pairings: Beef tenderlion, pork sausage, braised pork shank wiht roasted garlic 

 

Time Posted: Aug 31, 2018 at 2:33 PM
Kasey Martin
 
August 31, 2018 | Kasey Martin

Fall 2018 Signature 6 Selection

Below is the list of wines featured in your Fall 2018 Signature 6 Selection. We have also included three additional wines that you may add to your shipment at no additional shipping cost.

Cabernet Sauvignon Signature, Viking Vineyard 2016 | $80, members
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

Anna's Red Signature, Anna's Vineyard 2016 | $48, members
93 points - Doug Wilder, Purely Domestic Wine Report
"A beautiful assemblage of black stone fruits and savory notes in the core punctuated by bright flashes of mouth-watering grapefruit acidity. The palate is polished and pliable blackberry, dark currant, and herb. Beautiful texture with camphor and citrus-like acidity on the finish."

  • Blend: Syrah 36%, Grenache 36% Mourvedre 28%
  • Aromas: Black Plum compote, thyme, rosemary, sage, smoky sweet spices, anise
  • Flavors: Red and Black berries, reduced meat juices, cous-cous spices, sweet pipe tobacco
  • Food Pairings: Rosemary crusted lamb chops with a balsamic/shallot reduction, ravioli prosciutto with herbs-de-provence, Portabello burger with carmelized onions

Syrah Signature,  Anna's Vineyard 2016 | $60, members
92 points - Doug Wilder, Purely Domestic Wine Report
"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."

  • Aromas: Plum sauce, butcher block meat juices, iron filings, smoked bacon, paprika
  • Flavors: Plum sauce, Italian espresso coffee, meat extract, cardamom, black pepper
  • Food Pairings: Baby back ribs with cheesy grits, lamb shawarma with sweet and sour harissa,  bacon-blue cheese burgers

Syrah Signature,  Anna's Vineyard 2014 | $64, members
92+ points - Robert Parker's Wine Advocate

  • Aromas: Blue and Black fruits, bacon, cured meats, tanned leather hides, damp 
  • Flavors: Blueberry and blackberry compote, charcuterie, tapenade, light roast coffee 
  • Food Pairings: Shanghai Style Braised Pork Belly, Veal Goulash with Caraway and Paprika, Oxtail Stew

Cabernet Franc Signature, Viking Vineyard 2015 | $64, members
92 points, Jeb Dunnuck
"Black raspberries, blueberries, violets, earth and spring flower characteristics all emerge from this silky, polished, impeccably balanced Cabernet Franc that has fine tannin, solid mid-palate depth and a great finish. Drink it anytime over the coming decade."

  • Aromas: Black raspberries, blueberries, and earth 
  • Flavors: Violets, tobacco leaf, 
  • Food Pairings: Pork belly, herbed goat cheese, griled eggplant

Cabernet Sauvignon/Syrah Signature, Estate Vineyards 2013 | $60, members

  • Aromas: Ripe black cherries, blackberries, cocoa, nutmeg
  • Flavors: Creamy texture, blackberry pie, hazelnut coffee, Swiss dark chocolate
  • Food Pairings: Korean-style beef short ribs and scallions, grilled pork tenderloin and fig skewers

Available wines to add to your shipment. (These wines are available for addition only and cannot be substituted for any of the wines listed above) 

Picpoul Blanc, Anna's VIneyard 2016 | $28, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Lemon-lime, pineapple, crushed rocks, citrus zest
  • Flavors: Grapefruit, preserved lemon, musk melon, wheatgrass
  • Food Pairings: 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, HMR Vineyard 2016 | $48, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Blackberry tea, faint wood smoke, mulling spices, freshly dressed venison  
  • Flavors: Spiced black cherry skin extract, savory earthiness, Lapsang souchong tea, animal meatiness
  • Food Pairings: Bacon wrapped salmon with wilted spinach, sautéed wild mushrooms with polenta and herbs, Moroccan style braised chicken legs with couscous and garlic toast

Nebbiolo Signature, Glenrose Vineyard 2013 | $40, members

  • Aromas: Rose hips, cheery, anise, mother earth and new leather
  • Flavors: Grippy texture, bergamont, anise, tarragon 
  • Food Pairings: Beef tenderlion, pork sausage, braised pork shank wiht roasted garlic 

 

Time Posted: Aug 31, 2018 at 9:46 AM
Kasey Martin
 
August 16, 2018 | Kasey Martin

HMR Vineyard has been recognized by the Historic Vineyard Society!

Watch the Video about HMR

We are pleased to announce that our Hoffman Mountain Ranch (HMR) Vineyard was recently inducted into the Historic Vineyard Society. (Go to the Historic Vineyard Society.)

Established in 2011, the Historic Vineyard Society is dedicated to the preservation of California's Oldest Vineyards, and the HMR vineyard is only the third Paso Robles vineyard to receive this honor. 

Purchased in 1994 by Adelaida, HMR Vineyard is one of the most celebrated vineyards in California and home to the Central Coast’s oldest Pinot Noir planting. The story of this uniquely successful vineyard dates back to 1964 when Dr. Stanley Hoffman planted the first Pinot Noir, Chardonnay, and Cabernet Sauvignon in Paso Robles.

In 1973, Andre Tchelistcheff, the Dean of American Winemaking, joined HMR as a consultant and through his guidance in the vineyards and winery, HMR produced wines that merited honors at competitive tastings. He called the property “a jewel of ecological elements” and believed that some of the best white and red Burgundian-style wines would come from this site.

As fate would have it, the Van Steenwyk family found themselves neighbors to the Hoffmans. And so, the first seeds of Adelaida were planted. It wasn’t until 1993 that we found our love for Pinot Noir and never looked back. Our first Vintage, a 1993 Hoffman Mountain Ranch Pinot Noir, started the obsession and in 1994 we purchased 419 acres of the original 1,200-acre Ranch including all the remaining vineyards planted by Dr. Stanley Hoffman.

Since 1994, we have continued in the tradition that Dr. Stanley Hoffman begun in 1964 - farming the land to create premium wines from the estate. 


The Van Steenwyk family pictured with the Hoffman family on the 50th anniversary of the HMR Vineyard. 

 

 

Time Posted: Aug 16, 2018 at 1:52 PM
Kasey Martin
 
July 3, 2018 | Kasey Martin

2018 Summer Shipping Options

At Adelaida, we are committed to offering safe and affordable shipping options for your online wine purchases. Read on for more information regarding our summer shipping options. Feel free to contact our wine club team at wines@adelaida.com or 805.239.8980 ext. 14 for further information. 

California Shipments – Ice Packs

The majority of California shipments are shipped overnight and are out for delivery the following business day. During the summer months, we suggest adding ice packs to your order. Just simply add the ice pack to your cart when checking out on our website. Shop Ice Pack


FL, GA, LA, TX Shipments - FedEx Cold Trucking 

To facilitate shipments to FL, GA, LA, and TX during the summer, Adelaida offers refrigerated line haul trucking services, protecting your wine from extreme temperatures without the added expense of air shipping.

Time in Transit: 5 to 8 days
Cost: same as ground shipping
During Checkout: please select "FedEx Cold Truck Shipping" for your shipping option and add ice packs

Cold Truck Shipping Process: 


Available Year-Round Flat-Rate & Case Shipping

  • Ground shipping is only $10 for any order of 6 bottles or more.*
  • Ground shipping is complimentary for any order of 12 bottles or more.*

Orders shipping outside of California with ground delivery can take up to 2 weeks and may go on a weather hold until the summer heat passes. Please contact our wine club department to discuss safe shipping options during the summer months. 

*Unfortunately, there are some exceptions to this shipping offer including shipments to Hawaii and Alaska. Shipments containing Recess Red and shipments containing other promotions.

Time Posted: Jul 3, 2018 at 2:19 PM
Kasey Martin
 
April 16, 2018 | Kasey Martin

Cabernet Sauvignon Pairing: Braised Short Ribs

INGREDIENTS

  • 3 Tbs. olive oil 
  • 6 lbs. bone-in, individual-cut short ribs 
  • 4 tsp. kosher salt 
  • 1 tsp. freshly ground pepper 
  • 1 yellow onion, chopped 
  • 2 carrots, diced 
  • 6 cloves garlic, chopped  
  • 1/3 cup all-purpose flour  
  • 2 cups hearty red wine  
  • 3 cups beef stock or broth  
  • 2 Tbs. tomato paste 
  • 1 Tbs. minced fresh rosemary   
  • 1 bay leaf 
  • 1 cup whole milk 
  • 1 1/3 cups quick-cooking polenta 
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions

  1. Preheat oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with salt and pepper. In batches, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5-6 minutes per batch. Transfer to a plate. 
  2. Add the remaining 1 Tbs. oil to the pot and heat. Add onion and carrots and cook, stirring occasionally, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter and tent with aluminum foil to keep warm. 
  3. Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot. 
  4. Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6. 
Time Posted: Apr 16, 2018 at 2:03 PM
Kasey Martin
 
March 20, 2018 | Kasey Martin

2018 Spring Custom Shipment

Chardonnay HMR 2016 - $32.00/members
94 points, Doug Wilder - Purely Domestic Wine Review | 91 points, Wine Enthusuast | 91 points, Vinous
One sniff and you will be hooked! Our small block of Chardonnay was carefully handpicked, fermented and aged in 85% neutral barrels, 10% new French oak barrels and 5% in one stainless steel barrel for 8 months. Lemon, melon, honeysuckle, brioche with a smooth and silky fresh finish. Drink through 2019.

Keeper Red 2015 - $24.00/members
38% Syrah , 20% Mourvedre, 19% Grenache, 12% Cinsault, 11% Counoise
Aromas of ripe blackberries and blueberries, dried thyme, chocolate tinged espresso, roasting meat
Flavors of compote of black plums, blackberries and blueberries dusted with herbs de Provence and cracked white pepper, dark chocolate and espresso

Cabernet Sauvignon Rutherford (Napa Valley) 2015 - $68.00/members
This suave and polished wine exudes provenance in its voluptuous concentration, the bouquet of ripe black cherries, cedar plank, and Belgian chocolate and delivering as promised understated deliciousness. Matured in predominantly new French oak barrels for 20 months the wine displays flavors of plum and ripe black berry juiciness and a marathon finish of sweet cedar and cassis. Drinking well now, best before 2025.  

Anna's Red 2014 - $32.00/members
Cinsaut 29%, Mourvedre 25%, Counoise 22%, Petite Sirah 11%, Grenache 8%, and Syrah 5%
Aromas of strawberry and blackberry compote, herbs de Provence, hazelnut liqueur
Flavors of Barely sautéed strawberries with allspice, light veal stock, sage and thyme

PInot Noir HMR 2016 - $48.00/members
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
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.

Grenache Blanc 2016 - $28.00/members
94 points, Doug Wilder - Purely Domestic Wine Review | 91 points, Wine Enthusuast | 91 points, Vinous
Aromas of honeysuckle, lemon meringue, baked apples, gingerbread. 
Flavors of honeydew melon, lemon custard, ginger cookie, quince.

Syrah Anna's 2015 - $36.00/members
Aromas of roasting coffee beans, blueberries, anise, cracked peppercorns and bay leaf.
Flavors of espresso coffee from Ethiopia (blue fruit character), black plums, meat juices, dark chocolate.

Anna's Red Signature Annas Vineyard 2014 - $48.00/members
Mourvèdre 39%, Syrah 33%, Grenache 26%, Petite Sirah 2%
Aromas of black forest fruits with notes of underbrush and wild herbs.
Flavors of savory game infused blackberry reduction with herbs de Provence.

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.

Syrah Signature Anna's Vineyard 2014 - $64.00/members
92+ points - Robert Parker's Wine Advocate | 91 points - Connoisseurs' Guide to California Wine
Blue and Black fruits, bacon, cured meats, tanned leather hides, damp soil. 
Flavors of blueberry and blackberry compote, charcuterie, tapenade, light roast coffee

Dessert Wine 2015 - $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 20, 2018 at 9:42 PM
Jeremy Weintraub- Winemaker
 

DIAM CORK - the end of corked wine

I try not to get philosophical when it comes to wine, as the point is to enjoy it and not dwell on it in any existential way. But winemaking and grapegrowing are hopelessly bound up with tradition. People have been drinking some version of wine for 8,000 years, so that’s to be expected. But there are numerous reasons to question which traditions are worth heeding and which are best abandoned, and, simply put, the use of cork as a closure for wine bottles has reached its point of usefulness and value at Adelaida. 

Cork is the outermost bark of an evergreen oak. Horace says that the Romans used cork to stopper their wine vessels, which were likely made of earthenware, but adds that these were then sealed with pitch, as the corks themselves weren’t sufficient. Rocks were also used to stopper earthenware containers. Glass then became the stopper of choice, until the 1600s, when Dom Perignon began using cork because glass itself wasn’t very effective at keeping oxygen out. 

By the late 1700s, cork had regained favor. It did a better job of keeping oxygen out than anything else available, it allowed a certain amount of oxygen ingress--which may or may not be advantageous for a wine--and it was a renewable product. 

Two attributes of cork are of primary concern when it comes to wine, especially as it relates to Adelaida wine. The first is the cork’s propensity to deliver into wine a compound called Trichloroanisol, or TCA. This compound, while innocuous to health, makes a wine smell moldy or musty; that is, tainted.  

Adelaida has been purchasing the most expensive corks on the market and they’ve been guaranteed to be free of cork taint. Unfortunately, we’ve still found bottles that are corked. The cork company has offered to buy back the bottles that are corked, but that doesn’t help out the consumer who opened that bottle up as a special occasion, or who gifted that bottle to a friend.  

The second challenge with corks is arguably one of its virtues: it’s a natural product, so each one is different. But, that also means that each wine bottled under cork will smell and taste different, too. I’ve been asking myself how I’d feel if my companion and I ordered the same dish at a restaurant but found one being different in quality than the other. It’s just not acceptable.  

Which brings us to the Diam cork. The Diam is made from natural cork that’s been milled, treated with supercritical carbon dioxide to eliminate all impurities, and formed into a cork shape with a binder.  

With these new corks we are confident that each bottle of Adelaida wine that you purchase or receive as a gift will smell exactly like it’s supposed to smell, bottle after bottle. 

Jeremy Weintraub, Winemaker

Time Posted: Mar 19, 2018 at 10:07 AM
Kasey Martin
 
February 27, 2018 | Kasey Martin

Spring 2018 Signature Wine Club Selection

2018 Spring Signature Wine Club Selection 


Cabernet sauvignon/ Syrah Signature, 2015
91+ points, Robert Parker’s Wine Advocate
Cabernet Sauvignon 59%, Syrah 41%. The harvest was spread over 4 weeks throughout the month of September (Syrah ripening earlier), fruit was picked in the early dawn hours, hand sorted, gently de-stemmed, individual grapes were optically sorted and transferred to small fermenting vessels, a combination of concrete, open top wood tanks and individual barrels. The wine reminds us of a machismo mole sauce, lifted cherry aromatics and a deep flavor dive of chocolate-cinnamon-cumin-mild chili-chorizo mix, finishing with an opulent crème de cassis, sweet oak and vanilla restatement.  Drink now through 2025.


Twenty Three Twenty Signature, 2014
94 points, Robert Parker’s Wine Advocate
Syrah 55%, Petite Sirah 28%, Cabernet Sauvignon 16%, Viognier 1%. Exuding a perfume of blue and black fruits, cocoa powder and herbs-de-provence the wine reveals a complex layering of crushed plums, dark roast Yemeni mocha coffee, charcuterie and Hoisin sauce.  Vibrant in its mountain grown character, the blend combines fruit concentration with a rich, unctuous texture. Drink now through 2024.  
Retail $90.00 | Wine Club $72.00

Anna's Red Signature, Anna's Estate vineyard, 2015
94 points, Purely Domestic Wine Report 
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.
Retail $60.00 | Wine Club $48.00


Syrah Signature, Anna's Estate Vineyard, 2015
92+ points, Jeb Dunnuck
In the glass, the wine has a sheer voluptuous silkiness, deep saturated purple color with a classic roasted meat and violet nose, reinforced in the mouth with flavors of smoked meat, dark plums, north African spices, green peppercorns and a finishing note of hickory smoked bacon. Pair with grilled leg of lamb rubbed with North African spice paste or a beef ribeye with crushed peppercorn crust. Drink now through 2025.
Retail $75.00 | Wine Club $60.00

Syrah Signature, Viking Estate Vineyard, 2014
Syrah 95%, Viognier 5%. Harvested at night, the fruit was hand sorted, de-stemmed, and co-fermented with 5% Viognier. Following a period of maceration on the skins, the “free run” wine was moved to a combination of new and neutral French oak barrels for 18 months. The wine has an exotic blueberry patch, lavender-violet perfume transitioning to layered flavors of cured meat, white pepper, thyme, coffee extract and rich cocoa. Very generous and supple textured, it is somewhat primary now and will develop complexity with ageing. Drink now through 2024.
Retail $75.00 | Wine Club $60.00

Version Red Reserve, Anna's Estate Vineyard, 2013 - Library release
92 points, Wine Spectator
Syrah 52%, Mourvèdre 40%, Grenache 8%. Syrah and Mourvèdre dominate the blend giving the wine a distinctive herbs-de-provence and black olive tinged red berry fruitiness of black and red plums, it is the personification of liquid tapanade. Aromas reminiscent of wild thyme and rosemary bleed into savory red meat flavors ending in a rousing long finish of the North African spice bazaar. Drink now through 2022.
Retail $60.00 | Wine Club $48.00

Time Posted: Feb 27, 2018 at 2:58 PM
Kasey Martin
 
October 23, 2017 | Kasey Martin

Wine Advocate: 3 Adelaida wines score 91+ points!

94 points - Twenty Three Twenty Signature 2015

A blend of 32% Syrah, 22% Petite Sirah, 20% Mourvèdre, 20% Cabernet Sauvignon and 6% Viognier, the 2015 Twenty Three Twenty Signature Estate sports a deep garnet-purple color and nose of crushed black cherries, spiced blackberries and crème de cassis with suggestions of sandalwood and dried Provence herbs. The full-bodied palate delivers taut, muscular black fruits and spice box layers, framed by firm, rounded tannins and tons of freshness, finishing long and layered.

93+ points - Cabernet Sauvignon Signature, VIking Estate Vineyard 2015

Medium to deep garnet-purple in color, the 2015 Cabernet Sauvignon Signature Viking Vineyard has a vibrant nose of crushed black and red currants with suggestions of plums, cedar chest, pencil lead and bay leaves, plus a waft of cloves. Full-bodied, richly fruited and packed with expressive red and black fruit layers, it has a solid backbone of grainy tannins and plenty of freshness, finishing with great length.

91+ points - Cabernet Sauvignon/ Syrah Signature, VIking Estate Vineyard 2015

Composed of 59% Cabernet Sauvignon and 41% Syrah, the 2015 Cabernet Sauvignon/Syrah has a deep garnet-purple color and reveals dark chocolate, menthol and pencil shavings notions over a core of cassis, blackberry pie and wild blueberries, plus hints of lavender and dried herbs. Full-bodied, concentrated and offering up fairly open and expressive flavors at the youthful stage, it has a firm line of grainy tannins and lively acid to support, finishing long with an herbal lift.

Time Posted: Oct 23, 2017 at 1:39 PM
Kasey Martin
 
September 26, 2017 | Kasey Martin

Custom Club Fall 2017 Shipment

Finder White 2015
Aromas of ripe peaches, honeycomb, chamomile, lemon shortbread
Flavors of white peach, Crenshaw melon, macadamia nut, ginger bread, tangerine

Anna's Red 2013
Aromas of strawberry and blackberry compote, herbs de Provence, hazelnut liqueur
Flavors of Barely sautéed strawberries with allspice, light veal stock, sage and thyme

Cabernet Sauvignon Viking Vineyard 2014
A mash-up of fresh cranberries and cherries, violets, graphite dust, chocolate shavings, cured tobacco leaf. 
Flavors of cranberry skin, black currants, toast, cedar wood, fine grained dark chocolate.

Syrah Anna's 2015
Aromas of roasting coffee beans, blueberries, anise, cracked peppercorns and bay leaf.
Flavors of espresso coffee from Ethiopia (blue fruit character), black plums, meat juices, dark chocolate.

Zinfandel Michaels 2015
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 Annas Vineyard 2014
Aromas of black forest fruits with notes of underbrush and wild herbs.
Flavors of savory game infused blackberry reduction with herbs de Provence.

Anna's White 2015
Aromas of honeysuckle, lemon meringue, baked apples, gingerbread. 
Flavors of honeydew melon, lemon custard, ginger cookie, quince.

Viognier Anna's 2015
Aromas of peach stone fruit, jasmine and crushed sea shells.
Flavors of citrus zest, lemon verbena, white peach, and tangerine - bright and racy.

 

Nebbiolo Glenrose 2013
Aromas of rose petals, anise, raspberry sauce, forest floor, new leather.
Flavors of cherry skin, rose hips, anise, cloves, freshly turned soil.

Grenache Anna's 2014
Aromas of black cherry pie, nutmeg, English-breakfast tea, orange fla-vored pipe tobacco
Flavors of baked cherries, almond extract, cocoa powder

Syrah Signature Anna's Vineyard 2014
Blue and Black fruits, bacon, cured meats, tanned leather hides, damp soil. 
Flavors of blueberry and blackberry compote, charcuterie, tapenade, light roast coffee

Touriga Nacional 2014
Aromas of dark chocolate, violets, mint and dried rosemary
Flavors of black and blue fruits, raspberry jam, bittersweet cocoa, espresso

Don Bobcat 2011
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 26, 2017 at 5:25 PM
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