N E W S L E T T E R | S U M M E R 2 0 1 6

SUMMER 2016

INS

IDE

TH

IS I

SS

UE 3. . . . . . . . . A Note From Hans Nef

4. . . . . . . . . Featured Wine

5. . . . . . . . . New Release

6. . . . . . . . . Behind the Vine

7. . . . . . . . . From the Cellar

9. . . . . . . . . Featured Recipe

10. . . . . . . . Happenings

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Dear Friends,

It is hard to believe, but the story of Vina Robles is now nearly 20 years strong. I

became intrigued with Paso Robles in the mid-1990s, and our first

estate vineyard was planted in 1997. In many ways, it seems like

yesterday—and yet so much has changed since then.

In the late 1990s, Paso Robles was only just beginning to be

recognized as one of California’s premier winegrowing regions.

Today, our regional reputation is well established. Paso Robles was

named Wine Region of The Year by Wine Enthusiast in 2013,

and the recent creation of 11 new sub-appellations is helping drive

awareness of the magnificent diversity within the greater Paso

Robles wine region.

Now we are heading into another promising summer season, and

the 2016 vintage is just around the corner. We have some exciting summertime events

lined up at our Hospitality Center and Amphitheatre, as detailed in this newsletter. In

the vineyard, we are off to a great start to the growing season.

After several years of drought, we enjoyed a relative wet winter and some spring

storms that brought this year’s rainfall total up to the regional average. We could

have used more, but it was nevertheless a nice relief. You can see the effects in the

vineyard—the soils look a little richer, and the vines look vigorous.

I hope you can visit soon and see it all up close.

Best regards,

Hans Nef

SUMMER 2016

FEATURED WINE

2013 RED4 With RED4, we call upon “the power of four” to create an intriguing

blend that is more delicious than the sum of its parts. As always,

the 2013 vintage is composed of four grape varieties that excel in

our region, specifically Petite Sirah (41%), Syrah (40%), Mourvèdre

(10%), and Grenache (9%) from three estate vineyards. The Petite

Sirah brings richness and structure, while the Syrah provides a

balance of spice and cherry qualities. The Mourvèdre adds rustic

nuances, and the Grenache contributes bright fruitiness. We aged

this wine for 16 months in a combination of French, Hungarian

and American oak barrels to add complexity while fostering a

velvety finish. The result is a rich yet approachable blend that

appeals to everyday enjoyment.

Tasting NotesThe 2013 RED4 offers vivid cherry aromas with notes of

bergamot, juniper berry, leather, and tobacco. A round,

juicy texture presents integrated black and red fruit flavors

with hints of cocoa and mineral, all converging with chewy

tannins along a smooth, supple finish.

Pairing RecommendationsThe 2013 RED4 is a perfect companion for summertime

cookouts featuring dishes such as barbecued chicken,

grilled steak, garlic bread, and pasta salad. It also appeals to

pizza and red sauce pastas.

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2015 WHITE4 The 2015 WHITE4 blend is a refreshing new release that is a perfect

counterpoint to the warm days of summer. Once again, this vintage of

WHITE4 features a globetrotting selection of four white grape varieties

originating from the Rhône Valley (Viognier 49%), Bordeaux (Sauvignon

Blanc 23%), Portugal (Verdelho 20%), and Italy (Vermentino 8%). Each

varietal lot was cold fermented separately in stainless steel, with different

yeasts suited for each grape. The Sauvignon Blanc and Verdelho bring

vibrancy to the blend, while the Viognier and Vermentino round out

the mouthfeel. Peach aromas lead the way with hints of starfruit and

ginger, while a mid-bodied palate offers fruit layers that integrate

into a rich, quenching finish.

NEW RELEASE

AGING: STAINLESS STEEL BOTTLING DATE: 04.12.16-04.13.16RELEASE DATE: 05.20.16ALCOHOL: 14.5%

SUMMER 2016

SPRING BLOOM

Behind the Vine with Viticulturist Sukhy SranAs I write, we are about two weeks away from the spring

“blooming” period across our estate vineyards in Paso

Robles.

Bloom is the second key phase of the growing season.

The first is “bud break,” when the dormant vines wake

up and begin to push the first green growth of the season,

usually in March. Then comes bloom in May, when the

tiny new clusters “set” the crop for the upcoming vintage.

During bloom, the infant clusters shed their hard green

caps to reveal actual flower blooms underneath, starting

a process of self-pollination and fertilization.

If you think of most flowers, what comes to mind is

something delicate—and it is no different when you are talking about vines.

For this reason, you want the weather during bloom to be nice and warm and

steady, so that the pollination process goes smoothly. If the weather turns wet or

windy, or too cold or too hot, then you can have a problem on your hands.

Each year, this is what I hope for during bloom: moderate daytime temperatures

ranging between 60 and 90 degrees, without dewy moisture or rain or wind. When

conditions are like this, the vines are in a perfect environment for self-pollination,

and the whole blooming process goes quickly over a period of around two weeks.

I would estimate that, on average, we enjoy seven to eight such blooming seasons

every 10 years.

In those odd years when the May weather turns goofy, the pollination process

gets disrupted. The result is what we call “shatter,” with grape clusters that look

sparse because they were unable to set a full crop. That is exactly what happened

last year, when we had a cold spell in May. Because of that, yields were down across

the region, especially for Cabernet Sauvignon.

At this moment, things look promising in the vineyard. We had an early bud break,

there is plenty of vigor and our pre-bloom cluster counts look normal. Now we just

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need Mother Nature to keep calm and carry

on with some mild May weather—and when

that happens, we will be well on our way to a

successful harvest.

continued page 8...

From the Cellar with Winemaker Kevin WillenborgThere is a popular saying that “great wine is made

in the vineyard,” but the truth is that even the best

grapes will only take you so far. In order to make a

great red wine, you need another essential ingredient:

oak barrels.

Yes, you can make a good red wine wholly in

stainless steel tanks. But a great red wine, with

depth, complexity and age-worthiness—a wine like that

requires maturation in oak barrels.

“Oak barrels are very expensive, but they are

a necessary investment,” says Winemaker Kevin

Willenborg. “There are no cheap shortcuts. All of our

reds benefit from barrel aging.”

Oak barrels provide dual benefits. First, they impart oak flavors and wood tannins

that can enhance a wine’s complexity and texture. Second, they allow for “micro-

oxidation” of the wine, whereby the pores of the wood allow a slow ingress of air and

a measured egress of alcohol and water.

“That limited yet continuous intake of air helps evolve the wine’s tannins and

texture, making it smoother and rounder,” Kevin says. “As this happens, there is some

BULLISH ON BARRELS

SUMMER 2016

BULLISH ON BARRELS cont.

evaporative loss of water and alcohol in the other direction, which helps concentrate

the fruit flavors.”

Then there is what barrels directly impart to a wine. “I liken it to a chef,” Kevin

says. “You have seasonings at your fingertips—the toasty oak, vanilla, spices and

other flavors that come from oak. You just need to be judicious about how you use

those flavors, so that you don’t overwhelm the wine. At

Vina Robles, that means keeping the oak influence in the

background to add complexity, and never increasing it to

a level that would detract from the pure fruit character of

the vineyard.”

The types of flavors that come from oak are largely

dependent on the origins of the wood. Our barrel

program revolves around three different sources—

French, Hungarian and American oak.

The species of oak from France and Hungary is the

same, but there are still some notable differences. The

French oak tends to be more assertive, imparting more

richness and tannin. The Hungarian oak comes from a region with infertile volcanic

soils, resulting in a wood grain that is very tight. The resulting influence on the wine is

more subtle, with background notes of caramel and chocolate.

The American oak comes from the Midwest and is a distinct departure from its

European brethren, imparting less tannin while bringing a more pronounced vanilla

character to the wine.

“With our bigger, rich red wines such as our Cuvée Collection blends, we emphasize

French oak, because they demand that more robust influence,” Kevin explains.

“Hungarian oak helps us build subtleties into wines such as our Petite Sirah – Estate

and Cabernet Sauvignon – Estate. I like incorporating American oak into our Petite

Sirah as well, because the vanilla notes marry really well with the luscious dark fruit.”

He adds, “It all comes down to finding the right balance for each individual wine.

That’s the goal that leads you back to tailoring what type of oak you use, how much of

it is new oak, and how long you keep it in the barrel. It’s all about respecting the fruit,

and enhancing rather than masking it.”

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We recently held a sangria party here at Vina Robles.

Several employees developed sangria recipes, and

then held a tasting to choose the staff favorites. Our

winning “mixologists” devised the following two recipes

showcasing the wines featured in this newsletter. Both

offer a refreshing twist for summertime. Cheers!

WHITE4 Sangria Ingredients 1 bottle WHITE4 ¼ cup Brandy¼ cup Triple Sec ¼ cup Orange juice2 tbsp. Lemon juice ¼ cup Club soda¾ cup Ginger ale ¼ cup Sugar2 sprigs Cilantro 2 cups Chopped fruit – peach, mango, orange, green grapes

MethodIn a pitcher, combine all of the ingredients and stir. Refrigerate for 8 to 12 hours, until the drink is chilled

and the flavors are blended. Serve the sangria in chilled, ice-filled wine glasses.

RED4 Sangria Ingredients 1 bottle RED4 ¼ cup Brandy½ cup Triple Sec ½ cup Orange juice½ cup Lemon juice 1 cup Club soda2 tbsp. Sugar 2 tbsp. Pomegranate juice2 cups Chopped fruit – blackberries, cherries, red grapes, plums

MethodIn a pitcher, combine all of the ingredients and stir. Refrigerate for 8 to 12 hours, until the drink is chilled

and the flavors are blended. Serve the sangria in chilled, ice-filled wine glasses.

FEATURED RECIPE

SUMMER 2016

HAPPENINGS

Youth Take Over “Saturday Live” Enjoy a fresh take on our “Saturday Live” concert series as youth musicians take the

stage on July 30 from 1:00 to 4:00 p.m. Come support these emerging artists and

relax with your family in our beautiful Tasting

Room—all while savoring award-winning Vina

Robles wines by the glass or bottle as well as

charcuterie plates and tapas that are available

for purchase. No reservations are required for

this complimentary event, just come on out and enjoy the show. For more information

about the Saturday Live series and upcoming artists, visit vinarobles.com.

Wine Club BBQ Welcomes Fall Come soak up the harvest season with fellow members as we host our Signature Wine

Club BBQ on Saturday, September 24 at our relaxingly rustic Pleasant Valley Vineyard

in San Miguel. The festivities

will include grilled tri-tip,

Vina Robles estate wines,

live music, games such as

cornhole, and a decadent

strawberry shortcake. For

now, please mark your

calendars and stay tuned

for more details and official

invitations. We look forward

to seeing you!

SIGNATURE WINE CLUB EVENTS

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MAXWELLJUNE 23

FLOGGING MOLLYAUGUST 4

CHICAGOJUNE 29

ZIGGY MARLEYAUGUST 12

PEPE AGUILARJULY 7

STEVE MILLER BANDAUGUST 14

SYMPHONY AT SUNSETJULY 31

BOY GEORGE ANDCULTURE CLUBAUGUST 20

THE GO-GO’SAUGUST 23

PETER FRAMPTONAUGUST 25

JACKSON BROWNEAUGUST 26

GOV’T MULEAUGUST 28

Visit the Amphitheatre website for tickets and an up-to-date schedule:

vinaroblesamphitheatre.com

Vina Robles Amphitheatre Embarks On Fourth Season

YESSEPTEMBER 3

NEEDTOBREATHESEPTEMBER 9

P.O. Box 699 Paso Robles, CA 93447tel: 805-227-4812 fax: 805-227-4816

www.VinaRobles.com

ABOUT VINA ROBLES We craft wines that represent a stylistic bridge between the Old and New worlds,

capturing the finesse associated with European wines while celebrating the bold

natural flavors of our estate vineyards in Paso Robles. Here, proprietor Hans Nef

and managing partner Hans—R. Michel bring their Swiss heritage to California’s

Central Coast, where they aim to unite the best of both experiences. Our wines

are available across the United States and overseas, and can be enjoyed at our

hospitality center in the heart of the Paso Robles wine country. Please visit us soon

to taste the Vina Robles difference.

3700 MILL ROAD, PASO ROBLES, CA

OPEN DAILY 10-6 SUMMER /10-5 WINTER