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Winery News

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
Kasey Martin
 
September 20, 2017 | Kasey Martin

purelydomesticwinereport.com: 11 Adelaida wines 90+ points!

We are honored by the recent scores from the September 2017 issue of the Purely Domestic Wine Report. Some of the highlights include the 2016 Chardonnay, HMR Estate Vineyard (94 points); 2015 Pinot Noir, HMR Estate Vineyard (93 points); and 2015 Anna's Red Signature, Anna's Estate Vineyard (94 points). The full review is listed below.

CURRENT RELEASES

2016 ROSÉ At room temperature the nose is a supple candied orange slice, vanilla cream, clove and gravel. The palate entry (chilled) is focused dry red cherry and strawberry with a core of orange and pulverized granite-like dryness. Drink 2017 – 2018. 90 points
 

2015 PINOT NOIR, HMR ESTATE VINEYARD The nose is a deep sassafras and cherry tart along with savory plum. The DNA of the 1964-planted vineyard is evident here. The palate is dense tobacco and blue plum offering plenty of richness and length. Gorgeously sleek and silky polished plum and dark soaked cherry. Drink 2017 – 2024. 93 points
 

2015 ZINFANDEL, MICHAEL'S ESTATE VINEYARD The nose is a cedar, tobacco with a sweet thread of cola, sassafras and mint. The palate is polished and supple on entry with a wiry acid streak in the core. With air, find a lovely finish of well-defined fruit and chocolate. Drink 2017 – 2021. 92 points
 

2015 SYRAH SIGNATURE, ANNA'S ESTATE VINEYARD The nose is an herbal and savory black currant, dense luxurious shadings of pure cherry and blossoms. The palate entry is dried florals, herb and silky plum, tobacco and chocolate. Drink 2017 – 2022. 90 points
 

2015 CABERNET SAUVIGNON, VIKING ESTATE VINEYARD The nose is a tight cedar, plum and baked tart, chocolate and camphor. The palate entry is a rich, ripe saturated blackberry and java. Excellent weight and texture. Drink 2017 – 2024. 93 points

 

2018 RELEASES


2016 GRENACHE BLANC, ANNA'S ESTATE VINEYARD The nose is a sleek buttercream, lemon and chalk with underlying notes of full, ripe pineapple. The palate is a rich, supple lemon curd on entry with ripe peach and florals throughout the core and finish. Drink 2017 – 2019. 91 points


2016 PICPOUL BLANC, ANNA'S ESTATE VINEYARD 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. 90 points


2016 ROUSSANNE, ANNA'S ESTATE VINEYARD The nose is a taffy-like creamy peach, lemon and vanilla with notes of gardenia blossom. Thepalate is a full buttercream, tropical banana on entry with a richly textured and concentrated silkiness. Drink 2017 – 2019. 91 points


2016 CHARDONNAY, HMR ESTATE VINEYARD The nose is a vivid and juicy white fruit - peach and pineapple with notes of chalk Beautifully silky fruit on entry with notes of chalk and pear. Sleek, and centered with beautifully integrated brioche on the finish. Drink 2017 – 2023. 94 points


2015 ANNA’S RED SIGNATURE, ANNA'S ESTATE VINEYARD The nose is an earthy mint and cherry/chocolate. Quite complex. The palate is beautifully polished and supple black fruit, gorgeous wine with notes of spice box. Drink 2017 - 2023. 94 points


2015 CABERNET FRANC, VIKING ESTATE VINEYARD The nose is a warm espresso, tobacco, sweet cherry and blossom. The palate is a supple black stone fruit with shades of spice. The core is beautifully defined plum, tobacco and chocolate with a balanced textured feel that adds an ethereal component. Drink 2017 – 2024. 93 points

Time Posted: Sep 20, 2017 at 10:45 AM
Kasey Martin
 
September 13, 2017 | Kasey Martin

Newest Scores for Adelaida from Jeb Dunnuck

Cabernet Sauvignon Signature, Viking Estate Vineyard 2014 Shop Now

94 Points - The 100% varietal 2014 Cabernet Sauvignon Signature Viking Estate Vineyard also comes from the Viking Estate vineyard and spent 20 months in French oak. It offers a more serious, backward style in its full-bodied, concentrated profile. Terrific notes of lead pencil shavings, blackcurrants, roasted herbs and dark chocolate emerge from this beautiful, rich, textured Cabernet Sauvignon that's going to benefit from short term cellaring and keep for a decade or more.

Cabernet Sauvignon, Viking Estate Vineyard 2014  Shop Now

93 Points - From the Viking Estate Vineyard, the 2014 Cabernet Sauvignon Viking Estate Vineyard spent 20 months in half new French oak barrels. It offers a terrific bouquet of toasted bread, crème de cassis, black raspberries, vanilla bean and spring flowers. Supple, sexy, layered and gorgeously polished, with tons of fruit, it would cost three times the price if it came from Napa.

Cabernet Franc Signature, Viking Estate Vineyard 2014 - email wines@adelaida.com

93 Points - A variety you don't see very often from Paso, the 2014 Cabernet Franc Signature Viking Estate Vineyard (85% Cabernet Franc, 15%Cabernet Sauvignon) spent 20 months in 50% new French oak. It has a deep ruby color to go with gorgeous notes of blackberries, blueberries, crushed violets and graphite nuances. Rich, medium to full-bodied, concentrated and layered, with a great texture, it shines both for its finesse and texture. Drink it anytime over the coming decade.

Finder, Estate Vineyards 2015 – Release Date: October 2017

90 Points - Much more exotic, perfumed and tropical, the 2015 Finder Estate (63% Roussanne, 36% Viognier and 1% Picpoul Blanc fermented and aged in barrel for 18 months) sports a medium gold/vibrant color to go with lots of sautéed peach, pineapple and spring flower aromas and flavors. It's beautifully fruit forward, has excellent purity and a great finish. Drink this outstanding 2015 in its youth while the fruit is front and center.

Cabernet Sauvignon Signature, Viking Estate Vineyard 2015 - Release Date: October 2017

93 Points - Coming all from their estate Viking Vineyard, the 2015 Cabernet Sauvignon Signature Viking Estate Vineyard is impressive. Fermented in a mix of stainless steel and oak tanks, it spent 20 months in 75% new French oak before being bottled. Notes of black raspberries, peach pit, violets and hints of toasted spice all emerge from this medium-bodied, super elegant, silky wine that has fine tannin and a great finish.

Syrah Signature, Anna‘s Estate Vineyard 2015 - Release Date: October 2017

92+ Points - Smoked herbs, chocolate, roasted meats and loads of ripe blacker fruits emerge from the 2015 Syrah Signature Anna's Estate Vineyard and it has plenty of toasty oak, medium to full-bodied richness, ripe tannin and tons of charm. Give it a year in bottle. This cuvée is 93% Syrah and 7% Viognier, aged 18 months in 60% new French oak.

Cabernet Franc Signature, Viking Estate Vineyard 2015 - Release Date: March 2018

92 Points - The 2015 Cabernet Franc Signature Viking Estate Vineyard is also gorgeous, and it spent 20 months in 90% new French oak. 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.

Anna‘s Red Signature, Anna‘s Estate Vineyard 2015 - Release Date: April 2018

91 Points - The 2015 Anna's Red Signature Anna's Estate Vineyard checks in as 38% Syrah, 31% Mourvèdre, 18% Grenache, 10% Petite Sirah and 3% Viognier all from the estate Anna's Vineyard. Aged 18 months in French oak, it offers notes of black raspberries, toasted spice, licorice and dried earth. Medium-bodied, impeccably balanced, elegant and lengthy, it has an understate style, yet grows on you with time in the glass.

 

 

Time Posted: Sep 13, 2017 at 3:05 PM
Kasey Martin
 
September 5, 2017 | Kasey Martin

2018 Spring Signature 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: Sep 5, 2017 at 5:10 PM
Kasey Martin
 
September 5, 2017 | Kasey Martin

2018 Spring Signature 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: Sep 5, 2017 at 5:04 PM
Kasey Martin
 
September 2, 2017 | Kasey Martin

America's Favorite Tasting Room - Adelaida was named in the top five!

In July, Adelaida Vineyards & Winery was nominated by a team of wine experts as one of the top 20 tasting rooms in America by USA Today. From there, they put the outcome in the hands of their readers and the wineries fans to decide which tasting room would be crowned the winner. After three weeks of voting, the results are in and Adelaida was named number four.

We are honored to have been nominated and voted into the top five tasting rooms. As one of first ten wineries in Paso Robles and the premiere winery of the Adelaida District, Adelaida’s roots run deep. We believe that history has always been a key to our success. But we have always looked toward the future and the addition of a new tasting room is one example. We thank all the fans and readers who voted and all of our guests who have supported us over the years. 

See the article here. 

Time Posted: Sep 2, 2017 at 9:55 AM
Kasey Martin
 
May 9, 2017 | Kasey Martin

Adelaida 2016 Rose Release

Our Estate Rosé 2016 has just been released! This wine is sourced from our hillside estate vineyards and is a crisp and refreshing blend of Grenache, Cinsaut, Counoise, Syrah, and Mourvédre. Expressing a mouth-watering, tangy liveliness, its moderate alcohol (12.8%) makes it an ideal match for a wide variety of dishes or pure pleasure on its own.

Want to learn more about Rosé? We are breaking it down with this simple infographic! 

Time Posted: May 9, 2017 at 2:40 PM
Jeremy Weintraub- Winemaker
 

Made in the Shade

Grapevines require a certain amount of heat to make grapes and a certain amount of sunlight to make sugar, and an excess of either degrades the potential quality. From 2012 through 2016, California experienced a number of climatic events—most notably consecutive years of drought and warming temperatures-that have prompted us to reconsider how we farm for high quality wine. One solution that we’ve come up with is the use of shadecloth to lower the temperature around the grape clusters and to decrease the potential for sunburn.

Shadecloth is simply a knitted fabric that blocks UVA and UVB light from penetrating the canopy while allowing a sufficient amount of photosynthetically active radiation (PAR) to reach the leaf’s chlorophyll and other pigments. PAR, in short, is the light in the visible spectrum (400-700nm wavelength) that’s responsible for photosynthesis.

We began experimenting with black and green shadecloth in 2013 and since then we’ve covered over 90% of our vines. So far, the results are very promising. We’ve been able to harvest grapes later than we’d expected given the increasingly early budbreak with greater color, less sugar (lower potential alcohol) and far less desiccation. This year, with the cooperation of Cal Poly San Luis Obispo, we’re going to experiment with a white shadecloth to see if color makes a difference—how white or black shadecloth influences wine grape composition. Stay tuned.

Time Posted: Apr 17, 2017 at 10:27 AM
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