spring /summer

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“to belong in the company of the finest wines in the world.”

JUSTIN Vineyards & Winery is continually striving to bring the highest quality wines to the market. We maintain our objective to be on the cutting edge in winemaking practices and allow our terroir to express the soils and growing conditions of our vineyards. We are a family owned and operated business, and will always remain so. No one area of our company is more important than another in achieving our common goal. We are consistently passionate about our wines.

To order wine, call (805) 591-3200 or order online at www.JUSTINwine.com — click: Buy Wine.

To join the JUSTIN Wine Society, call to receive an application by fax or mail at (805) 591-3200 or join online at www.JUSTINwine.com — click: Our Wine Club.

For JUST-Inn and lunch or dinner reservations, call (805) 238-6932 x3224.

To ask about wholesale or retail availability in your state, call us at (805) 238-6932 x3232.

justinwine.com info@justinwine.com

Pro

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“The TImeS They are chaNgINg” said Bob Dylan 40 years ago and they continue to do so today. The wine business is no exception and for JUSTIN in particular they seem to be moving at warp speed. In adapting to last year’s economic tsunami, we’ve had to make many changes to stay ahead of the game. many of our alterations are not visible to the outside world but hopefully will result in better service and better wine.

most of the changes affect the retail side of our business. Our retail sales are direct to you and come in the form of our wine club ( JUSTIN Wine Society and its many offshoots like the cabernet club, ISOSceLeS reserve club, JUSTIN reserves club, etc.), our tasting room, and an ever increasing online segment. To serve all of these takes a strong back office and that is where we’re running fast to keep up. The single most important change is in our adoption of a “cloud based” platform to run our customer relations and other business needs. This is the latest and greatest way to keep track of things and we will run all of our systems off of it: accounting, restaurant reservations, barrel tracking, and even your birthday! It’s called “cloud based” as we no longer own the software or the computers on which it is housed. all programs, data storage, updating, management, etc. will now be web-based. This allows maximum updating, support, state of the art security, power and storage. The provider is based in San Francisco and is one of the fastest growing companies in america. To date, we are one of only a handful of wineries implementing their services and by far the smallest. historically, we have custom built our own programs to better serve you. But that was yesterday and with this approach we will no longer be bound by outdated software or systems, programmer’s whims or mechanical difficulties. This new internet based platform will allow us to have compatible systems to better manage your data and provide timelier, personalized customer assistance. making all this happen is a time consuming, laborious process for our staff; in particular cheryl Wieczorek, our cFO. She analyzed numerous systems before deciding on a cloud based structure and is now overseeing its installation throughout the company. another intimately involved JUSTIN staffer is Tracy Dauterman who heads our retail department. her ability to tap into all of the new software’s capabilities is nirvana as she will soon be able to seriously improve customer service and up the ante on JUSTIN’s social networking efforts. Look for expanded and enhanced capabilities from her in the near future. None of this was possible for us until September of last year when we opened a new

By Justin & Deborah Baldwin, Proprietors

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warehouse facility in Paso robles. In addition to expanded space for case and barrel storage, we added much needed new offices. But trumping all this was the new location’s ability for us to have our own T1 line and with it high speed internet access. Prior to then, we relied on old school connectivity of multiple ISDN lines. Once the warehouse opened and our high speed internet access was secure, we installed a series of privately owned radio towers to beam the T1 signal back to the winery; allowing us to take advantage of cloud based technology. This changed even our telephone system which went from a land based traditional setup to a Voice Over Internet Protocol (VOIP) system. So now even our phones are run off the internet! To keep all of these operational changes in order, we brought on an outside IT firm to keep systems running smooth and up to date. They are connected to our hip (and have been for a few months now) as we get set up and learn the new systems. What does this have to do with wine? Well, our most important goal is to make great wines while providing world class customer satisfaction. The new software will provide a better online shopping experience, provide tracking numbers for online/phone orders, real-time online account management and faster checkout in the tasting room – JUST to name a few! Times may change but our basic tenant of great wine and world class customer service remain the same. Whatever the cost and difficulty, we are dedicated to preserving that goal. you may not always see or be aware of the behind the scenes changes but you should know “we are a changing”.

Justin & Deborah Baldwin

Jeannine Young, SPHRHuman Resources ManagerJeannine recently joined JUSTIN Vineyards & Winery as human resources manager. her wine industry experience comes from seven years with meridian Vineyards, Beringer Wine estates and Foster’s Wine estates americas. She frequently speaks throughout the state of california on a variety of hr related topics and is recognized as an expert in her field. When she is not at JUSTIN, she and her husband are tending to their organically raised flock of 16 designer chickens which provide them with beautiful and delicious eggs. Jeannine often shares the bounty from their “girls” (each one has a special pet name) with her fellow employees at JUSTIN. We welcome Jeannine and her “girls” to JUSTIN! Raul SanchezShipping Supervisorraul began his career at JUSTIN as a harvest intern and gradually worked his way up into the Warehouse Supervisor position he holds today. In 2009, raul’s workload increased substantially as he facilitated the move into our new warehouse building in Paso robles. In addition to maintaining the warehouse, processing daily shipments, and performing essential tasks during wine club shipments and bottling, raul also took on the responsibility of filling wholesale orders. even with the added workload, raul has continued to deliver high quality work with an exceptionally positive attitude. It is his attitude and strong work ethic that make raul such an asset to the JUSTIN team. congratulations to raul for being selected as a 2009 JUSTIN employee of the year!

Justin & Deborah Baldwin / ProprietorsFred Holloway / VP, Director of Production & WinemakingCheryl Wieczorek / VP, Director of Finance & HRJeannine Young, SPHR / Human Resources ManagerSteve Lister / Wholesale Sales ManagerJoseph Spellman, M.S. / JUSTIN Master Sommelier & Mid-West Regional Sales ManagerJennifer Zemanek / Regional Sales ManagerKevin Sass / WinemakerPaul Kaselionis / Grower Relations Manager

Tracy Dauterman / Retail Sales Manager*April Sutton / Marketing ManagerRenee West / Accounting ManagerJohn Railsback / Warehouse ManagerWill Torres / Deborah’s Room Executive ChefMary Fotinakes / JUST Inn Manager / Events CoordinatorTimothy Argie / Dining Room ManagerSeth Engel / Tasting Room ManagerBruce Cooper / Assistant Tasting Room Manager

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*Newsletter Editor

APRIL / MAY

Kentucky Bluegrass Wine auction - April 28

Wine Institute Washington Week - May 5-7

Passport to Paso - May 5-9

california Winemasters - May 15

Nantucket Wine Festival - May 19-23

guest chef Dinner @ JUSTIN featuring chef Justin ermini of mayflower Inn & Spa, Washington cT* - May 21

Paso robles Wine Festival - May 21 - May 23

JULY

central coast Wine classic - July 8 - 11

guest chef Dinner @ JUSTIN featuring chef amar Santana of charlie Palmers, Newport Beach, ca* - July 9

Sun Valley Wine auction - July 22-24

JUSTIN Silversea Voyage to russia (please contact candace at millennium Travel 831.659.0151 for reservations) - July 28 - Aug 4

SEPTEMBER

alpen Wine Festival - Sept. 11-12

JUSTIN reserves club Shipment

JUST-In-case cab Shipment

NOVEMBER

Inaugural 2010 mUST Paso robles - November 5 & 6

2007 ISOSceLeS reserve Shipment

Place your holiday orders!

JUNE

aspen Food & Wine - June 18-20

Jackson hole Wine auction - June, 24-26

cabernet Sauvignon/Syrah release

AUGUST

Trump National gc Dinner - August 5

Jonathan club Dinner - August 6

guest chef Dinner @ JUSTIN featuring chef Daniel Zeal of georgian room, The cloisters, Sea Island, ga* - August 6

13th annual JUSTIN Wine Society galareserve Wine release - August 7

OCTOBER

BLT Dinner, Phoenix, aZ - October 14

Paso robles harvest Wine Weekend - October 15 - 17

guest chef Dinner @ JUSTIN featuring chef melissa craig of Bearfoot Bistro, Whistler, canada* - October 15

Far Out Wineries Best of the West - Oct. 16

Wine & cheese club Shipment

Wine Society Fall Shipment

DECEMBER

Far Out Wineries holiday Open house

New year’s Dinner in Deborah’s room @ JUSTIN*All Guest Chef Dinners are held in the barrel Chai at

JUSTIN Vineyards & Winery, in Paso Robles, CAspring / summer 2010 7

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SPrINg haS SPrUNg and we are ready at the JUST Inn and Deborah’s room to welcome you for a new season to our facilities. The weather is beautiful, the birds are singing and the vineyards are in full bloom. It is a perfect time of year to visit us and spend a relaxing couple of days at JUSTIN. We have lots of new things happening and are excited to share them with you. First, we have a great line up in 2010 for our annual guest chef Dinner Series. We worked long and hard to bring chefs from far and wide to entertain you and share their wonderful cuisine paired with JUSTIN Wines. We have gerard craft from Niche restaurant in St. Louis missouri presenting during the Zinfandel Festival; Justin ermini of the mayflower Inn & Spa in Washington, connecticut will be here for the renowned Paso robles Wine Festival; amar Santana of charlie Palmers, in Newport Beach, california will be out for the central coast Wine classic; Daniel Zeal of the georgian room, at The cloisters on Sea Island, georgia will be here in august for the JUSTIN Wine Society gala; and melissa craig of Bearfoot Bistro, in Whistler, canada will be here for the Paso robles harvest Wine Festival after a busy season with the 2010 Olympics. This fantastic range of talented chefs will be bringing their style and flare to Paso robles at JUSTIN Vineyards & Winery. They fill up fast and we want you to have the first opportunity to make your reservations. (See pages 28-29 or the enclosed guest chef flyer for more details.) Next, we just redesigned our lunch and dinner menus in Deborah’s room to cater to your discerning tastes. We change each menu every 6 to 8 weeks in order to use the freshest ingredients from our estate garden as well as from local central coast vendors. Our lunch menu is available on Saturdays and Sundays to create a more casual, approachable style—one that allows our wine tasters to come in and dine quickly before they depart for their next destination. It is a country menu with burgers, salads, soups and hearty entrees that are savory and wine friendly. It is simple, clean and flavorful and designed to pair with both JUSTIN wines and micro-brews. We listened to many of you who have dined with us over the years and asked for a more expedient menu that you could enjoy and yet still be able to visit other properties in the Paso area on the same day. Peruse the menu on the next page before your next visit. I don’t think you will be disappointed.

moves to a new levelBy Deborah Baldwin, Proprietor

Continued

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D A I LY S O U P 8

Butternut Squash White Truffle Oil, Petite Chives

A P P E T I z E R S Add Grilled Chicken to any of our salads 6

Artisian Cheese Plate 12.50Chef’s Selection of Artisan Cheeses Add Charcuterie $5

Blueberg 10Blue Cheese, Benton’s Bacon, Shaved Shallot

Grilled Caesar 10Romaine, White Anchovy, Herb Croutons

E N T R E E S

Pan Seared Pheasant Breast 18Yukon Gold Potato Puree, Bloomsdale Spinach, Brown Butter NageSuggested Pairing: JUSTIN Reserve Tempranillo ’07

Pasta Bolognese 16Rotini, Speck Proscuitto,Wild Mushrooms, Manchego Suggested Pairing: JUSTIN Reserve Chardonnay’08

The Fatted Burger 18Black Truffle Injected Kobe Burger, Thousand Island, Butter Leaf Lettuce, Tomato, Shallot and Blue Cheese with Yukon Gold French Fries or Organic Field Green Salad Suggested Pairing: JUSTIN ISOSCELES ’07

The “Reuben” Bratwurst 15Locally Crafted Brat with Sauerkraut, Thousand Island, and Smoked Jarlsberg Swiss with Yukon Gold Fries or Organic Field Greens Salad

D E S S E R T S 6

Carmel Apple Bread Pudding Walnut Sable, Vanilla Ice Cream

E.Guittard Chocolate Mousse Strawberries, Chocolate Soil

Deborah’s Room Lunch Specials

Executive Chef: William TorresSous Chef: Alex Martin

2010 Spring/Summer Menu

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spring / summer 2010 11

OUr DINNer meNU IS SerVeD NIghTLy to both our JUST Inn guests as well as outside enthusiasts who are both locals and tourists. We began years ago with a pre-fixe format that was delicious and special but often did not have a broad enough assortment of options to satisfy all tastes. Today, we have a little bit of both to encourage more of you to try executive chef Will Torres’ wonderful cuisine. This new menu provides a three and five course “pre-fixe” option as well as “á la carte” courses, where you can pick within categories: starting with appetizers, to options from the sea, and next from the farm followed with fromage (cheese course) to something sweet. This fun and well designed food and wine experience is tailored to please all that visit. Please come and see for yourself! The menu (see page 12) provides only the freshest ingredients delivered in an artisanal way. Don’t forget to check out our latest Wine Spectator award of excellence wine list as well. Our Dining room captain and Sommelier, Timothy argie, will be happy to walk you through the wine list selections for your dining experience, or take you through the proposed pairings that go with the pre-fixe option. We look forward to seeing you, as always.

Continued

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A P P E T I z E R S

English Pea Soup

Shaved Benton’s Ham, Pearl Onions, Par-

mesan Sherbet 13

Organic Spinach Salad

Poached Local Hen Egg, Blis”9” Sherry

Vinaigrette, Shaved Shallot, Feta 15

Pan Seared Sonoma Foie Gras

Semolina Cake, Rhubarb Jam, Black Pepper

Glass, Nasturtium 22

2007 JUSTIN Chardonnay

F R O M T H E S E A

Olive Oil Poached Gigha Halibut

Beluga Lentils, Meyer Lemon-Green Olive

Tapenade, Herb Salad 30

Pan Seared Local Bass

Melted Cabbage, Early Spring Morels,

Citrus- Fish Fumet 28

Loch Duart Salmon “Mi Cuit”

Fava Puree, Spring Onion Tart, Hickory

Smoked Bacon Demi 30

2007 JUSTIN Viognier

F R O M T H E F A R M

Organic Poussin “Cuit Sous Vide”

Sunchoke Puree, Root Vegetable Hash,

Truffled Chicken Jus 28

Local Red Veal

Pommes Robuchon, White Asparagus, Baby

Carrots Pickled Mustard Seeds 34

Painted Hills Petite Filet

Ice Spinach, Crispy Marrow, Shallot Jam,

Béarnaise 39

2007 JUSTIN ISOSCELES

F R O M A G E

Explorateur

Sherbet, Olive Oil Cake, Sorrel, Pickled

Beets 102007 JUSTIN Savant

SOMETHING SwEET

Ricotta Cheese Cake

Almond Brittle, Blueberry Compote, Lemon

Curd Ice Cream 12

Key Lime Parfait

Raspberry Fluid Gel, Graham Cracker Ice

Cream 12

Chocolate Red Velvet Cake, Dehydrated Mousse, Cream

Cheese Sherbet 12

2008 JUSTIN Obtuse

Or2008 Deborah’s Delight

Three-Course Prix Fixe

Pick two, plus a dessert $65

Suggested Wine Pairing $35

20% Gratuity Added to Parties of Six

or More

Deborah’s Room Dinner Menu2010 Spring/Summer Menu

The JUST INN aLSO haS SOme NeW and exciting services awaiting you. We recently changed our internal systems to allow you to book reservations for the inn and restaurant online. We know how busy your lives must be so we wanted to make your booking experience as painless as possible. Just go online to www.JUSTINwine.com and click Visit-Stay-Dine. This will take you into our online reservation area so that you can book anytime of the day you want. We will handle the rest for you. Our goal is to create a seamless experience for you from the time you make your reservations to the time we provide you with your closing statement. everything else inbetween is all about you and how we can provide you with the pampering you deserve. Please come and see us soon. We look forward to your next visit to JUSTIN Winery, the JUST Inn and Deborah’s room. We promise you will be delighted!!!! enjoy!!

Deborah Baldwin

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By Steve Lister, wholesale Sales Manager

aFTer rePreSeNTINg JUSTIN VINeyarDS & Winery for over ten years one might think I would have a total understanding of our distribution network. I have to say the wholesale side of this business is complex. Some people might say downright confusing. We sell to and interact with so many layers of this business. On any given day we may call on all or make a sales presentation to: retailers, restaurants, wholesalers/distributors, chain restaurants, independent restaurants, export brokers, cruise ship companies, chain retailers, domestic brokers . . . and the list goes on. Navigating the wholesale waters is challenging and sometime treacherous. It demands good people in the field representing the winery educating and demonstrating the quality of the wines to the trade as well as the consumer. JUSTIN Winery has approximately 80 distributors throughout the US and another 28 export market distributors. all with different rules and regulations, governed by their state, province, country, etc. In addition to our own staff we are honored to be represented nationally by the San Francisco Wine exchange. The San Francisco Wine Exchange is an independent wine marketing company that represents JUSTIN wines outside of california. JUSTIN has enjoyed a relationship with the San Francisco Wine exchange since 1992. They are an instrumental component of our sales and marketing strategy and we are proud to be represented by them. The San Francisco Wine exchange provides the link between the winery and our numerous wholesaler relationships. Their activities include marketing, wholesaler/distributor contracts, shipping, compliance and billing domestically for all states other than california.

Continued

spring / summer 2010 13

SFWe relies on very personal, long term relationships with clients who seek special attention from a small company. It is a challenging profession that requires the full attention, good luck and wits of SFWe’s management, sales force and staff. First and foremost, much of the company’s longevity is due in large part to the ongoing relationships and friendships with both the winery clients and the loyal national network of wholesalers, many of whom have been with the firm since its inception. Beyond that, the company’s philosophy is a key foundation in making the short and long term goals of its winery clients become reality. We have established and built a good distribution network. We have consumers that know our products, not only because they are fairly priced and of exceptional quality but also because we have people within the wine industry presenting and recommending JUSTIN wines. For all of you that make up our wholesale network- ThaNK yOU! although this year makes my 11th year with JUSTIN, we have a fairly new wholesale sales team. I’d like to take the opportunity to introduce our group of committed salespeople and support staff.

MID-wEST REGIONAL SALES MANAGER: master Sommelier JOe SPeLLmaN joined the team just over three years ago. Joe represents JUSTIN in several areas including his home town of chicago. Joe continues to serve and teach on the court of master Sommeliers. Joe brings years of experience and knowledge to JUSTIN Winery. Not only does he help drive sales in the field he also helps in multiple areas at the winery. Some of his efforts include blending trials with the production team, staff training and education with our tasting room and dining room staff and helping winemaker, Kevin Sass write tasting notes for the wines.

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Hugh Thacher, President of San Francisco Wine

Exchange pictured with Justin Baldwin

REGIONAL SALES MANAGER: JeNNIFer ZemaNeK covers california and Northern Nevada. Jennifer recently began working with JUSTIN after working with constellation Wine company for more than eight years. after working with the largest wine company in the world she brings us a wealth of beverage industry knowledge. Jennifer – Welcome aboard!

wHOLESALE SALES ASSISTANT:

mIKe gIeSe is a graduate of cal Poly, San Luis Obispo. he started at JUSTIN two years ago in the tasting room. It was soon obvious that he wanted to pursue sales and marketing on a broader scale. mike was promoted to his new position in October and is the glue that keeps our sales and marketing team focused and organized.

The contribution of our own sales staff with the San Francisco Wine exchange makes a formidable team that serves the best interest of our customers nationwide and allowing us to truly “belong in the company of the finest wines in the world”.

hope to see you soon!

Steve Lister

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For a complete list of our wholesalers, please visit http://www.justinwine.com/media_wholesalers.php

DIVerSITy IS The SPIce OF LIFe. as we evaluate the 2009 vintage for the start of blending trials, diversity comes to mind. It shows not only in the 100-plus lots that we made, but also in the wines we ultimately blended to bottle. comparing the diversity in two of our top blends, ISOSceLeS reserve and SaVaNT, shows how judicious blending is a virtue. ISOSceLeS reserve is a blend of the five “noble” Bordeaux varieties: cabernet sauvignon, cabernet franc, merlot, petit verdot, and malbec. The wine lots selected for the blending trials are the biggest, richest, most flavorful wines we have. The SaVaNT is a blend of the great rhône variety syrah, and cabernet sauvignon. again I could say the wines selected for these blending trials are the biggest, richest and most flavorful wines we have. This is a true statement because we are looking for a totally different style for the cabernet sauvignon in the SaVaNT than in the ISOSceLeS reserve. The cabernet sauvignon selected for the ISOSceLeS reserve is the backbone of the wine. The syrah is the core of the SaVaNT. The big rich full flavors come from the cabernet sauvignon

By Fred Holloway, VP Production & winemaking

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spring / summer 2010 17

in our ISOSceLeS reserve where the other noble Bordeaux varieties look to add spice and diversity to the blend. In SaVaNT the big rich full flavors come from syrah where the cabernet sauvignon is used to add spice and diversity. We blend ISOSceLeS reserve to show off black currants, spice, flowers and a voluptuous mouthfeel. The SaVaNT shows sweet crème de cassis aromas, accented by espresso roast and chocolate. Blending is just a component of how the wines are made. Our success always starts in the vineyard. We start by making sure that each vine’s needs are met to make the most flavorful grapes. currently, we have over 1000 plants per acre in our new planting. So Paul’s ( JUSTIN’s grower relations & estate manager) effort to make sure that each vine in a block is maturing at the same rate is essential to our success. We do our best to have mother Nature help us in this endeavor. When we pick, we are actually doing the first blend by selecting the vines in the block that are ready. Some of our larger lots can come from grapes picked from over 12,000 vines. Since our dedication is to look at each individual vine, rather than a block, we end up picking blocks a multitude of times. This is how we end up with over 100 lots in the winery from just over 40 blocks. each time we pick, we are continuing the commitment from the vineyard to the winery to get the best flavors from our efforts in the vineyard. From the type of fermentation tank we choose, cement, stainless steel, open top, close top or barrel, to the extraction of color and flavors from the skins using punch downs, pump overs, délestage, or Pulse air, we pay attention to each lot’s needs rather than a cookbook recipe-type approach. Taking this approach, we are looking to get the most out of each vine that we farm. all this work is the ground work for our blends. Using a comparison to coaching soccer, all of the work on the individual vines and lots are like working on getting your players in shape. Blending is getting your players to come together as a team and play as one. Our approach to making wines leads to diversity. By letting each vine influence our wines, we make sure that diversity is the spice in our wines.

Fred holloway

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By Chris Jahns, JUSTIN wine Educator

Continued

spring / summer 2010 19

aS I am WrITINg ThIS, signs of spring are already starting to bloom: the first of the wildflowers are emerging, the roses are popping up, and the days are noticeably longer. By the time you get this, spring will be in full swing and the vines will be starting to produce the 2010 vintage. This is a very important time every year at the winery and it means something different to everyone here. For me it is time to plant my garden! This year instead of my porch garden I will be working with our chefs to plant the kitchen garden for Deborah’s room, our onsite restaurant. executive chef Will Torres has always been committed to using the freshest ingredients in our dishes, and what could be fresher then vegetables grown on the property? This year, the garden is being reworked to increase the variety and amount of fresh produce that we grow. We have sprouted our own seeds and are planning a garden with over 150 different heirloom plant varieties. heirloom plants were the standard crop before WWII and most of the seeds that we are growing are from varieties that are at least 100 years old. These crops were replaced by “super crops,” i.e., crops that were bred or engineered for their ability to conform to mass farming techniques, and not usually flavor, which became the supermarket norm in the 1950’s. We selected these heirloom varieties because the flavor that they offer is unparalleled by conventional vegetables, especially when picked minutes before being used. This summer we will also grow heirloom varieties of traditional crops such as corn, squash, eggplants, melons and beans. There also will be some unusual crops like jelly melons from africa, asian long beans, eggplants that actually look like eggs, and a melon that is striped like Tigger (yep, T-I double-guh- err) but can be eaten like an apple. In total we plan to have at least 35 different crops, 29 types of tomatoes, and over 30 different herbs planed. With all of these new varieties you can be sure that we will get some unique dishes from chef Will and staff. So come out to the winery this spring and summer and take a gander at our garden. come taste the fruits (and vegetables) of our gardening labor in Deborah’s room. We offer a great bistro style lunch on the weekend and intimate dinners every night. For reservations please call 805-238-6932, extension 3224.

chris Jahns

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spring / summer 2010 21

By Paul Kaselionis,Grower Relations Manager

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spring / summer 2010 23

El NIñO haS cOme TO JUSTIN. The season started with a bang with almost 10 inches of rain in less than 18 hours in October. Since those memorable rains, we have continued to accumulate healthy rain totals. To date, we have doubled our rain total from a year ago with over 32 inches. With swift work before the October rains to get this ranch ready, we have had little erosion problems and have seen tremendous cover crop growth this winter. Our green manure Blend has reached over 3 feet in some places. how does all this rain and cover crop help the vines for 2010 and beyond? By replenishing our soils and cleansing the salts and toxins from the soil, the soils will give way to increased microbial action from the decomposition of the green manure and organic matter. These microorganisms break down the cover crops and help produce the nutrients that our vines will use to grow healthier and stronger without the need for synthetic fertilizers and amendments. We have already noticed a large increase in earthworms in the soils as we continually monitor the health of our soils. These earthworms help not just with soil aeration and compaction, but with soil fertility by increasing the available humus from the decomposition of organic matter. We have just concluded our pruning for 2010. Our crew is currently concentrating on tying down canes and continuing to train our young vines. We are also currently evaluating three different in-row weed abatement machines. as we look to become more sustainable

and stress biodynamic practices, weed control is a large labor cost. These machines will help us reduce our need for glyphosates and pre-emergent herbicides as well

as labor for hoeing. glyphosates and pre-emergent herbicides have been shown to increase the amino acid levels in soils which have a direct negative effect on earthworm populations. By eliminating the use of these herbicides and increasing the organic matter, we hope to increase our soil biodiversity and continue to steward our soils in providing the best environment for healthy rich vines and wines.

Paul Kaselionis

in the rain

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By Kevin Sass, winemaker

hOW WOULD yOU LIKe a WINe with “terrific texture, wonderful opulence, and seductive qualities that please both the hedonistic and intellectual senses…?” (robert Parker-Wine Advocate-august 2009). If this sounds like your type of wine, then pay special attention to this JUSTIN Times article. 2007 was the inaugural vintage of a new wine called FOcUS. This wine is dedicated to showcase rhône varieties from the Paso robles appellation. each vintage we will be crafting a unique blend that converges the best of our vineyards, barrels and efforts. In 2008 our blend consists of 96% Syrah and 4% grenache. The grapes were hand

harvested in small ½ ton bins. after being de-stemmed the grapes were sorted

both by hand and machine to

ensure only ripe, whole berries were used. The fruit then dropped into small,

59 gallon new French oak barrels with their heads taken off (see photo). The heads of these barrels

are removed by our crafty winemaking team, turning each individual barrel into a small tank of sorts. Dry ice was then mixed into

these barrels to drop the temperature down to 50 degrees Fahrenheit. This process is known as cold soaking, and the purpose is to enhance

early color development and promote better fruit expression in the wine. after 72 hours of cold soaking we inoculated the wine with yeast and began fermentation. We punched down each barrel 5 times per day to extract color and flavors from the skins. The fermentation process lasted around 15 days, but we left the wine on skins and continued to punch down for an additional 2 weeks to build the wine’s power. The barrels were then tipped onto a screen, separating the grapes and wine. The wine was returned to the original new French oak barrels it was fermented in. We aged the wine in these French oak barrels for 10 months before bottling it in august of 2009. The barrel fermentation helps incorporate the oak, allowing us to bottle earlier and keep the wine fresh. The 2007 vintage sold out well before we ever turned it in for rating, so act quickly as the 2008 has just been released. aVaILaBLe ONLy TO WINe SOcIeTy memBerS. (125 cases made)

Kevin Sass

2008 FOCUS is now available online at store.JUSTINwine.com or in the Winery Tasting Room. Act Now!

spring / summer 2010 25

yOU haVe TO WONDer where all the juice goes. We read every day of new crisis points in wine—overproduction, high inventories, aggressive discounts, free goods, mergers, buyouts, bankruptcies, lawsuits. entire national productions are in doubt. Wine corporations are tottering. Journalists and bloggers are scavenging and disseminating misinformation. (Sounds like politics!) But you wouldn’t know it from the voracious palates who visit the JUSTIN Tasting room or attend tastings around the country. If people aren’t drinking the same wines as two years ago, due to financial or personal uncertainties, what are they drinking? They’re drinking SmarT. and that’s what JUSTIN is to them—intelligent, value-oriented, but, still, luxury wine. From San Diego to Portland, maine, and from Naples to Portland, Oregon, I have seen it across generations and throughout genres: we are a happy choice for extraordinary and unique Paso robles classics. Why? Well, we work hard on perfecting our production processes, from grapegrowing to packaging, and we work hard on showing ourselves in the sphere of consumer pleasure—at dinners, trade events, festivals, and every day at the winery. Discerning winelovers see it and feel it every time we pull a cork or twist a cap. every vintage, something about our wines just seems better. and we respond to our guests’ needs: we are making more truly fine wine, reasonably priced. The “corrections” of Napa and classified Bordeaux and champagne are long overdue. The “correctness” of Paso is evident. I saw it in fall trade tastings in New york and connecticut. I saw it in my favorite annual wine festivals in Santa Fe and San Diego. I saw it at wine dinners in suburban

By Joseph Spellman, JUSTIN Master Sommelier

26 Justin Times

chicago, and in colorado, and in maine, and in Florida. recently a market visit to Las Vegas proved once again that our wines connect brilliantly with the dining public. It’s the pleasure of JUSTIN wine at the table. Our range is ideal for a culinary journey through classic varieties as well as original blends. With great humility at the Santa Fe Wine & chile Fiesta in September 2009, our ISOSceLeS 2005 finished first in a consumer tasting of eight classified Bordeaux and Napa 2005 cabernets. ISOSceLeS was the least expensive wine of the flight!among my most delightful experiences was a tasting seminar at the San Diego Bay Wine and Food Festival in November 2009, of fabulous Paso robles blends. I see these as the future of a wine region where varietal restrictions need not apply for the greatest wines. Our SaVaNT 2007 was a star! JUSTIN is not alone in unorthodox proprietary wines here. We are all pushing the proverbial envelope. I am grateful also to The corkscrew, a fine wine purveyor in Springfield, Illinois, for inviting me to comment on a well-received vertical tasting of ISOSceLeS. What range we saw from 1998 through 2006. Wait ‘til you check out the 2007! Just recently at home in chicago on a Sunday night at dinner before theatre, a table near me happened to bring in two bottles on ByOB night at Osteria Via Stato. There it was: ISOSceLeS. New friends made, the play couldn’t have been more entertaining! I am certain the pleasures will continue. See you soon!

Joseph Spellman

Chef Mitchell Kaldrovitch (right), Sea Glass Restaurant at the Inn by the Sea in Cape

Elizabeth, Maine with Joe Spellman, JUSTIN Master

Sommelier at a recent JUSTIN wine dinner.

spring / summer 2010 27

SINce 1990, JUSTIN VINeyarDS & WINery has celebrated the joys of food and wine by inviting some of america’s most celebrated chefs to visit the winery and display their talents at the winery away from their restaurants. reservations are available to Wine Society members first and then opened up to the general public. Dinners typically fill up months in advance, please call us at 805.238.6932 ext. 3224 for reservations. Following is our spectacular 2010 line-up:

Justin Ermini of mayflower Inn & Spa, Washington, connecticut Friday, May 21, 2010 – Paso Robles Wine FestivalcIa graduation led to Le meridien hotel French Quarter, New Orleans; San Francisco at Wolfgang Puck’s Postrio; New york city’s three-star michelin-rated restaurant, Jean georges and michelin starred restaurants in Florence, Italy. Prior to executive chef at the mayflower he was Sous chef at yet another michelin starred restaurant The Water grill in La. rave reviews from Vanity Fair, condé Nast, and Travel + Leisure coupled with 5 Star and 5 Diamond ratings honor this relais chateaux property as he and they create an authentic “connecticut experience” that earned them #1 Spa in america by good morning america.

Amar Santana of charlie Palmers, Newport Beach, california Friday, July 9, 2010 – Central Coast Wine ClassicThis Dominican republic native immigrated to the US at 13 and by 16 was training at the famed chanterelle restaurant in Nyc. While still in high school he won a competition landing him at Le cordon Bleu in London and ultimately a full scholarship to the cIa. he started at Palmer’s flagship Nyc restaurant aurelle upon graduation quickly rising to Sous chef. after helping to open charlie Palmer restaurants in Nevada and Texas he took the helm of charlie Palmers at Bloomingdales South coast Plaza on its opening in 2009 quickly earning honors as restaurant of the year (Riviera Magazine) and 5 Stars (Orange County Register).

Daniel Zeal of georgian room, The cloisters, Sea Island, georgia Friday, August 6, 2010 – JUSTIN Wine Society Gala On graduation from the cIa this Florida native commenced internship at ritz

28 Justin Times

carlton amelia Island, Florida. Distinguishing himself there he moved on initially as Sous chef and eventually chef de cuisine at the elegant and much acclaimed (5 Stars Forbes and mobil, Top 10 US resorts T + L) Sea Island resorts. There in 2006, Zeal opened the georgian room earning a coveted mobil Five-Star award within just eighteen months and inclusion in esquire’s Best New restaurants. In 2009, chef Zeal received another well-deserved mobil Five-Star (awarded to only one other restaurant in georgia) and named Best restaurant georgia (georgia Trend). Travel + Leisure list Sea Island as one of the Top 100 hotels in the World. Flavors are always clean and authentic, built on the perfection of ingredients that his “farm-to-table” enthusiasm is destined to procure.

Melissa Craig of Bearfoot Bistro, Whistler, canada Friday, October 15, 2010 – Paso Robles Harvest Wine Weekendexecutive chef melissa craig began her career in the world-renowned culinary arts Program of malaspina University college, Bc. Upon graduation she was the first female (and only twenty!) to win the prestigious National apprentice competition. after training at malaspina, chef craig moved to the southern tip of Vancouver Island and finished her apprenticeship at Sooke harbour house—an establishment regarded by many as one of the finest restaurants in the world. craig traded Vancouver Island for Princess royal Island in 2003 when she was appointed Sous chef at King Pacific Lodge, a rosewood resort. most recently, craig was awarded the coveted gold award at the impressive culinary event—2008 gold medal Plates’ canadian culinary championships—arguably the most prestigious culinary event in canada. Today craig commands a team of twenty in the open and electrifying show kitchen of the Bearfoot Bistro. her menu is best described as modern canadian cuisine and boasts a unique blend of West coast and international ingredients, immaculate presentation and simple yet passionate artistry.

All Guest Chef dinners are held at JUSTIN Vineyards & Winery in Paso Robles, CA. Please email innkeeper@JUSTINwine.com or call 805.238.6932 ext. 3224 to inquire about reservations for Guest Chef Dinners.

spring / summer 2010 29

DO yOU haVe a SON, daughter, relative, or friend graduating from college this year? Don’t know what to get them (other than a job!)? Need some ideas for Father’s Day? Planning a BBQ to celebrate the rain or snow (finally!) coming to an end? If so, I have a few ideas that might interest you…

by Tracy Dauterman, Retail Sales Manager

spring /summer 2010

JUSTIN Art of Blending Pack

Our award winning blended wines in a collectable wooden box. Includes one bottle each of ISOSceLeS, SaVaNT, and JUSTIFIcaTION. $162.50 Retail / $130 Wine Society

JUST Because Pack

Our all time best selling 3-pack includes one bottle each of cabernet Sauvignon, chardonnay, and Syrah. The perfect gift, JUST because!$68.75 Retail / $55 Wine Society

JUST Spring Pack

The sun’s shining, the days are longer, and it’s time to celebrate Spring! What better way to usher in the warm weather than with refreshing and crisp white wines from JUSTIN! Included in this pack is one bottle each of Viognier, chardonnay, and Deborah’s Delight - our Orange muscat based dessert wine. Pair the Viognier with some fresh fruit and cheese, the chardonnay with some grilled chicken, and try the Deborah’s Delight over a bowl of vanilla ice cream. Delish! $90 Retail / $72 Wine SocietyShipment Special: $80 Retail / $64* Wine Society* Special pricing available for a limited time only

30 Justin Times

spring /summer 2010JUST for Dessert

Satisfy your sweet tooth with a selection of the sweetest goods JUSTIN has to offer. The OBTUSe is a port-style dessert wine sure to make the perfect end to any great meal. enjoy it with a tin of OBTUSe chocolates, a 72% cocoa, dark chocolate delight that will give you the most satisfyingly sweet experience! Speaking of delight, we’ve also included a bottle of the very limited 2008 Deborah’s Delight, an Orange muscat/Viognier blend, with exquisite floral and peachy-apricot aromas and an unbelievably delicious honeyed apricot flavor that will make your sweet sensation something special!$81.25 Retail / $65 Wine Society

JUST Chips – French Oak, wine Infused Grilling Chips

ah, sunshine! you know what that means - BBQ time! Stock up on JUST chips, made from the wine barrels used to age our precious ISOSceLeS wine. Use them to add flavor to grilled meats.$14.50 Retail / $11.60 Wine Society

JUSTIN Bike-A-Thon Jersey

a cyclist’s dream come true! Lightweight and breathable fabric with a colorful design keeps riders visible, refreshed, and looking JUST fabulous!$130 Retail / $104 Wine Society

JUSTIN Barrelhead Cheese Board

Prepare dinner in style using a JUSTIN Barrel head cutting Board; made from recycled JUSTIN wine barrels. Sanded down and treated with mineral oil, these barrel heads make the perfect addition to any cook’s kitchen. Wipe clean and use it for a cheese platter or as a serving tray for appetizers!$55 Retail / $44 Wine Societyalso available as a Lazy Susan! $95 Retail / $76 Wine Society

spring / summer 2010 31

ORDER ONLINE TODAY AT store.JUstINwINe.com

Justin (right) with General Manager

Henry Schielien of the Balboa Club,

Newport Beach, CA

JUSTIN Master Sommelier Joe Spellman

(far left) hosts Wine Society members

aboard the SilverSea Shadow Cruise to

Alaska- August ’09

Repr

esen

tati

ves o

f M

S Wal

ker, ou

r Mas

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ted

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0.Justin & Debby (right) pictured with (David Morrison, General Manager) (left) and (Frank Roberti, ) (middle) of Nouveaux Beverage, our Idaho distributor.

Do you have photos you’d like to share? Submit your JUSTIN wine related photos (with captions!) to april@justinwine.com; you might JUST find yourself in the next issue!

32 Justin Times

New JUSTIN Warehouse in

Paso Robles, CA

Justin (left)

with Denis Toner,

President of

the Nantuck

et Wine

Festival in M

A

Our California Wholesaler, W

ine Warehouse

sales rep Jim Galvin (left) poses with his

“Cheese Head A

ward” next to Wholesale

Sales Manager, Steve Lister.

Deborah (left) with Managers from

The

Capital Grille in Philadelphia, PA

Guest Chef Heidi & Stewart Woodman of Heidi’s in Minneapolis receive their award plaque during the Wine Festival JUSTIN Guest Chef dinner held in May 2009.

JUSTIN Wine Society members enjoy a glass of wine with Marketing Manager April Sutton (right) and Tasting Room Manager Seth Engle (middle) at the Southern California 2007 ISOSCELES Release Tasting held at L’Opera in Long Beach, CA in February 2010. spring / summer 2010 33

34 Justin Times

Wine / Vintage 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009

Sauvignon Blanc 4 4 4 4 1 1 1 1 1 1 1

Chardonnay 1 4 4 1 4 1 1 1 1 1 1

Viognier 5 5 5 5 4 1 5 1 1 1 1

Reserve Chardonnay 1 4 1 1 1 1 1 1 1 1 2

Cabernet Sauvignon 1 1 1 1 1 1 1 1 1 2 5

Reserve Cabernet 5 5 1 1 1 1 2 2 2 3 5

JUSTIFICATION 1 1 1 1 1 1 1 1 1 2 5

ISOSCELES 1 1 1 1 1 1 2 1 2 3 5

ISOSCELES Reserve 1 1 1 2 1 1 3 2 3 5 5

ORPHAN 5 1 1 5 1 1 1 1 1 1 5

Syrah 1 1 1 1 1 1 1 1 1 2 5

SAVANT 5 5 5 5 5 1 1 1 2 3 5

Zinfandel 1 4 1 1 1 1 1 1 1 1 5

Malbec 5 1 1 1 1 1 1 1 1 2 5

Petit Verdot 5 1 1 1 1 1 1 1 1 2 5

Tempranillo/Rioja Reserve 5 5 1 1 1 1 1 1 1 2 5

Deborah’s Delight 4 1 1 1 1 1 1 1 1 1 1

OBTUSE 5 1 1 1 1 1 2 2 3 3 5

Call 805.238.6932 ext. 3000 or email Justin@JUSTINwine.com for information on older vintages.

1. Ready to Drink2. Hold until 2011-2012 plus3. Hold until 2011-2013 plus4. Too late5. Not produced in that vintage, or yet to be released

as of spring / summer 2010

spring / summer 2010 35

11680 chimney rock road, Paso robles, ca 93446 USawinery / tel 805.238.6932 or 800.726.0049 / fax 805.238.2105

Justin wine Society / Orders / tel 805.591.3200 / fax 805.238.2105JUST Inn / Deborah’s room Reservations / tel 805.238.6932 ext 3224 / fax 805.237.4164

info@JUSTINwine.com / JUSTINwine.com

36 Justin Times

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