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n e w s l e t t e r
Vo l . 1 • I s s u e 5 Spring 2008

“Here, we are doing what we rarely do at the winery.
We’re irrigating the vineyards to wake them up from
winter dormancy. It’s time to get those vines back in
action for another year of growth and harvest.”
– Gary eberle
What’s Inside:
Making A Move {Pg. 4}, Cruising With Eberle To Costa Rica {Pg. 5}, Guest Chef
Dinner Series And Special Events {Pg. 6},Wine Fest Events {Pg. 8}, Awards And
Accolades {Pg. 9}, Cellar Club {Pg. 10}

*Cover photo courtesy of Gayle Hahn

2008 in the Vineyard
with Winemaker
Ben Mayo
2008 started out with some very welcomed showers, the ground soaked
up the water like a greedy little piggy at suppertime. With a moderate
winter and an early spring we are already far into leaf. We could do with
a bit more rain, but so far things are lining up for a good harvest. As for
2007, expect it to be one of the most spectacular vintages in Paso Robles
in decades. When you see Paso Robles 2007 on the label, you should
not be disappointed.
Eberle Winemaker Ben Mayo

The Wine Institute talks 2007
Accounting for two-thirds of all wine sold in the U.S., California wine sales in the country reached another
all-time high of 457 million gallons in 2007 with a retail value of $18.9 billion dollars, according to wine
industry consultant Jon Fredrikson, publisher of the Gomberg-Fredrikson Report. That’s up 6% from the
year before. “California wines are benefiting from the growing U.S. wine culture,” said Robert P. (Bobby)
Koch, President and CEO of Wine Institute. “More Americans are enjoying wine than ever before. They
can look forward to the exceptional quality of the 2007 vintage.

As far as the current economic climate is concerned regarding wine sales, Fredrikson says, “Wine
continues to enjoy a positive standing with the press, government and consumers, and many positive news
reports on moderate wine consumption and health have also contributed to its positive image. Though the
economy is slowing, wine is gaining traction among American adult consumers, and it is likely that wine
consumption will continue to expand over the next decade.”

2 Eberle Newsletter Spring 2008
Bottling 2007 Viognier

We spent March bottling 2007 Mill Road Viognier.
Look for it this summer!

Also Look for new releases of 2005 Syrah,
2007 Chardonnay, 2007 Syrah Rosé and
2003 Reserve Cabernet Sauvignon!

What are “Wine Crystals?”
“Tartrates” is the general term used by winemakers
to describe the harmless crystalline deposits that
separate from wines during fermentation and
ageing. They are also known as “ruby stones”
or “wine diamonds” in the trade. The principal
component of this deposit is potassium acid tartrate,
the potassium salt of tartaric acid–otherwise known
as cream of tartar.

Tartrates separate from new wines because potassium
acid tartrate is less soluble in solutions of alcohol and
water. Only the most informed consumers appreciate
the harmlessness of tartrate crystals in bottle.
Although tartrates precipitated in red wines usually take on some red or brown coloring from absorbed
wine pigments and are commonly regarded as mere sediment, in white wines they can look alarmingly
like shards of glass to the uninitiated. The reality is, tartrates will form if a wine is not cold stabilized.
Fine wines are normally less drastically stabilized because it is believed that the less stable constituents
contribute to the ageing process.

The bottom line: tartrates are harmless, tasteless and a sign of a quality wine.

Eberle Newsletter Spring 2008 3
What’s Happening

Bathrooms Before and After
After 25 years, the Eberle Tasting Room
Restrooms are finally getting a face lift! Thanks
to John Hunt and Nick Gillman for making this
happen, and thank you to all of our Tasting Room
guests for your patience during this process.

Construction workers move the Eberle signs, and
take out an entire row of Cabernet, to make way
for the new 4-lane highway on 46 East.

Zin Fest Gang Having Fun
The Eberle gang is all smiles during a very busy Zin
Fest weekend. Featured left to right are Kay Lopez,
Sue Kennedy, Bruce VanDyke, and Tasting Room
Manager Elise Keeling.

On the Road May 5-7, 2008
Wine Institute - Washington D.C.
Paso Robles Road Show May 17, 2008
Paso Robles Wine Festival at the downtown park
April 14-15, 2008 Eberle also pours at Hotel Cheval 1-2pm
St. Louis, MO
May 21-25, 2008
April 16-17, 2008 New Orleans Food & Wine Experience
Kansas City For more information visit: www.nowfe.com
April 18-20, 2008 July 17, 2008
San Diego International Wine Competition Eberle pours wine at the Pony Club, Hotel Cheval,
April 24-27, 2008 Paso Robles, CA
Florida Wine Festival, Sarasota August 9, 2008
May 1-3, 2008 Winemaker Barbecue Cookoff
Hospice du Rhone, Paso Robles, CA River Oaks Hot Springs and Spa, Paso Robles, CA

Spring 2008
4 Eberle Newsletter Winter 2008
Eberle Winery’s on Cruise Control!

CRUISE WITH EBERLE!
WindStar 2009 Costa Rica Cruise February 21-28, 2009
Category A List Price $3499.00 Eberle Group Rate $2616.38
Category B List Price $3299.00 Eberle Group Rate $2422.38
$100.00 PER PERSON SHIP CREDIT APPLICABLE – AIRFARE ADDITIONAL

WINDSTAR CRUISES- FROM PUERTO CALDERA, COSTA RICA ROUNDTRIP
Taxes includes port, government and fuel surcharges
Single supplement 175% of double rate

February 21 Saturday Puerto Caldera/Costa Rica 6:00 PM
February 22 Sunday At Sea
February 23 Monday San Juan Del Sur/Nicaragua 7:00 AM – 6:00 PM
February 24 Tuesday Playas Del Coco/Costa Rica 8:00 AM – 2:30 PM
February 25 Wednesday Quepos/Costa Rica 8:00 AM – MIDNIGHT
February 26 Thursday Bahia Paraiso/Costa Rica 8:00 AM – 5:00 PM
February 27 Friday Curu (Reserve)/Costa Rica 7:00 AM – NOON
February 27 Friday Tortuga Island/Costa Rica 1:00 PM – 11:00 PM
February 28 Saturday Puerto Caldera/Costa Rica 6:00 AM

For more information on this cruise, contact Aimee Presto at Rich Worldwide Travel.
1-800-431-1130 ext. 145 or email apresto@richtravel.com. Or contact
Marcy DeGarimore at 805-238-9607 or email marcy@eberlewinery.com.

Eberle Newsletter Spring
Eberle Newsletter Winter 2008 5
2008 Guest Chef Dinne
philosophy. All Eberle fruit is either grown
on the Paso Robles Estate or contracted from
partners and vineyard growers in Paso Robles.
We feel this combination of locally grown food
and wine will create a meal like no other—and
offered only at Eberle Winery. Make your reser-
vation soon for this dinner in the caves. This rare
event is limited to 40 people.
World renowned Chef Michel Richard
returns to Eberle Winery in November. Eberle Hosts One of Bravo’s America’s
Top Chefs Tre Wilcox
Wine Festival Dinner in the Caves Friday, July 11, 2008
Friday, May 16, 2008 As chef de cuisine of Dallas’ award-winning five-star
Lou Rook, Annie Gunn’s, St. Louis MO restaurant, Abacus, Tre Wilcox began his culinary
In keeping with the concept of “Foods and wines career at the age of 17. Chef Tre’s latest culinary
inspired by the richness of country life,” Chef Lou adventures landed him a spot as a contestant on
Rook of Annie Gunn’s Restaurant uses the best Bravo’s third season of America’s Top Chef. “Top
ingredients and imbues them with his own talented Chef 3 Miami” featured 15 of the country’s most
creative spin. Known for his heartwarming, nurtur- impressive rising chefs and Tre proved to be a
ing, robust dishes and winner of the Wine Spectator strong contender in this competition for up-and-
Award of Excellence, Chef Rook is a dear friend coming culinary talent. Tre’s dedication, enthusiasm
whose love for food and family is spotlighted in every and passion have made him such a renowned and
dish he prepares. (He also happens to have one of impressive chef he’s been nominated as the James
the best restaurants in the state of Missouri!) Food Beard Foundation’s Rising Star Chef for two consec-
and Wine calls Annie Gunn’s “One of America’s 50 utive years. D Magazine named him one of the “Top
best wine experiences.” Come celebrate Wine Fest Young Guns” in Dallas. He has also appeared on a
with a dinner in the caves at Eberle! number of TV shows, including Oprah, the Texas
Cable News Network, ABC’s Good Morning Texas
“Locals Only” Featuring and Metro and FOX’s Good Day Dallas.
Chef Chris Kobayashi
Saturday, June 21, 2008 Friends of the Winery Dinner in the Caves
Artisan, Paso Robles, CA Saturday, August 2, 2008
Experience a winemaker dinner in the Eberle Bern’s Steak House, Tampa, FL
caves featuring only “locally grown” food and One of America’s top steak houses, boasting one of
wine. Chef Chris Kobayashi is well known for the largest wine lists in the world, comes to Eberle
his commitment to using only the freshest, local Winery for a meal to remember for our annual
ingredients to create masterful dishes at Artisan Friends of the Winery dinner. Since 1956, Bern’s
Restaurant. Chef Chris searches out local & Steak House has worked with a passion (or some
organic produce and his hand selected proteins call it an obsession) to provide the best meat, fish
are wild caught or sustainably farmed and con- and produce available to its customers. Bern would
tain no growth hormones or antibiotics. Eberle only accept the “very, very best, even if it meant
Winery wines are also made with a “locals only” more work and time for preparation, or a higher

6 Eberle Newsletter Spring 2008
er Series and Special Events
price paid to begin with the best raw products.” To Santa Barbara, and flagship restaurant in Washington,
that end, Bern’s Steak House is now considered an D.C. have earned a staggering array of honors befit-
iconic restaurant in the U.S.A. and should be at the ting such a talented chef. Author, James Beard
top of your “must dine” list. Please join us for a Award Winner, and recipient of numerous awards
night of spectacular food, fabulous wine and great and honors, Chef Richard is currently celebrating
friends as we bring Bern’s to Eberle Winery! the opening of his newest Citronelle at the luxurious
Carmel Valley Ranch resort. Experience a meal like
Winemaker Dinner in the Caves no other from a culinary talent who Robert Parker of
Saturday, Sept. 6, 2008 the Wine Advocate describes as “A great chef, who
Eberle Winery Welcomes Doug Levy, Feast, Tucson, AZ is cooking at a level that far exceeds any Michelin
The cuisine is international, the ambience is high three-star chef in France.” A portion of the proceeds
energy and the name is Feast. What more do you from this dinner goes directly to the Eberle Scholarship
need to have a great time, especially where your for students studying wine and viticulture at Cal Poly.
appetite is concerned? Chef/owner Doug Levy has
helped elevate the Tucson food scene to new heights. Black Tie Holiday Dinner
Join us as we welcome him to Eberle Winery and Saturday, December 6, 2008
experience the food and wine pairings that are mak- Holly Peterson, Napa Valley
ing Chef Levy a well-known favorite in Arizona. Holly Peterson’s credentials include a degree in
Enology from U.C. Davis and Grand Diplome de
Harvest Festival Winemaker Dinner Cuisine from the prestigious La Varenne cooking
Friday, October 17, 2008 school. She spent years cooking professionally
Craig von Foerster, Post Ranch Inn, Big Sur, CA in France, including stints at Château Mouton-
The Post Ranch Inn is a stellar resort perched high Rothschild, Krug, and Remy-Martin. She made
above the California coast in Big Sur. The Zagat news in Europe when she was chosen as the first
Survey ranked its award-winning restaurant Sierra Mar, female chef at a Michelin three-star restaurant,
headed by Chef Craig von Foerster, as the best hotel Tantris, in Munich. When she returned to the
restaurant in CA in 2006. Fusing East and West style United States, Holly spent eight years at the
cuisine, Sierra Mar showcases everything spectacu- Robert Mondavi Winery, developing food and
lar about California. Chef von Foerster has recently wine programs and events. Now, she teaches food
earned acclaim on NBC’s “Today Show” and in Sunset and wine dynamics at The Culinary Institute of
Magazine. Enjoy world-class cuisine and world-class America at Greystone. Holly and her family are
wine at Eberle as we celebrate the harvest of 2008! great friends of Eberle Winery. She is skilled in
creating dinners and events for several hundred
Eberle Welcomes people at a time. To have her in our intimate caves
Acclaimed Chef Michel Richard of Eberle Winery will be an event to remember.
Saturday, November 1, 2008
Citronelle, Washington D.C. Eberle Winemaker Dinners
$150/person
It is with great honor that Eberle Winery hosts
$120/Cellar Club members
acclaimed chef and good friend Michel Richard to a
Contact Sheri Kennedy at 805-238-9607 or
Guest Chef Dinner in the Eberle caves. With a culi-
sheri@eberlewinery.comfor reservations.
nary career 40 years in the making, Chef Richard’s
Or visit www.EberleWinery.com.
Citrus and Citronelle restaurants in Los Angeles,

Eberle Newsletter Spring 2008 7
More Upcoming Events:

Gary Eberle
wan ts you im for Pr
esident
to vote h
i n 2008!
We’re celebrating “Uncle Sam” in 2008! Join one of
the founding fathers of the Paso Robles appellation
for the 26th annual Wine Fest!

Wine Festival Dinner in the Caves
Friday, May 16, 2008
Lou Rook, Annie Gunn’s, St. Louis MO
Known for his heartwarming, nurturing, robust dishes
and winner of the Wine Spectator Award of Excellence,
Chef Rook is a dear friend whose love for food and family is spot-
lighted in every dish he prepares. (He also happens to have one of the best restaurants in the state
of Missouri!) Food and Wine calls Annie Gunn’s “One of America’s 50 best wine experiences.” Come
celebrate Wine Fest with a dinner in the caves at Eberle! For reservations contact Sheri Kennedy at
805-238-9607 or sheri@eberlewinery.com. Or visit www.EberleWinery.com. Eberle Winery is located 3.5
miles east of Highway 101 on Highway 46 East in Paso Robles. Tasting Room Hours 10am-6pm.

Party in the Park!
Saturday, May 17, 2008
Visit Eberle in the city park,or at the winery for complimentary wine tasting and cave tours. Taste our new
releases, including the 2005 Steinbeck Syrah, 2007 Eberle Chardonnay, 2007 Mill Road Viognier and 2007
Syrah Rose’, enjoy a picnic on the deck overlooking the Estate vineyard, and sample some of Paso Robles’
best in a relaxed atmosphere. Tasting Room hours: 10am-6pm.

Open House at Eberle Winery
Sunday, May 18, 2008
Go “Red, White and Blue” at Eberle Winery with an all-American complementary barbecue (with the help
of Chef Lou Rook of Annie Gunn’s of St. Louis, MO) and the awesome music of Julie Beaver and the Bad
Dogs. Open House, complementary wine tasting and self guided cave tours. Eberle Winery is located
3.5 miles east of Highway 101 on Highway 46 East in Paso Robles. Tasting Room Hours 10am-6pm.
805-238-9607 or www.EberleWinery.com.

8 Eberle Newsletter Spring 2008
Awards and Accolades
Eberle Winery listed as a 2008 SAN FRANCISCO
“Must Visit Winery” as CHRONICLE WINE
declared by the Oakland Tribune COMPETITION
and the San Mateo Times
2006 Eberle Zinfandel ($24) – GOLD
PASO ROBLES, CA—Once again, Eberle Winery
2006 Eberle Barbera ($22) – GOLD
scored big points with the judges of the 2008 San
Francisco Chronicle Wine Competition—the largest 2006 Eberle Cotes-du-Robles ($20) – GOLD
competition of American wines in the world. Out of
2005 Cabernet Sauvignon/Syrah ($28) – GOLD
4,235 entries, every single Eberle wine entered into
the competition earned a medal. Winemaker Ben 2005 Steinbeck Syrah ($20) – SILVER
Mayo says his goal is to have every Eberle wine
earn a “gold” in the competitions this year. It looks 2006 Roussanne ($22) – SILVER
like we’re off to a good start!

3/14/08
By Stacy Finz

“The tasters have spoken and the results are final. Last week, I wrote about Tim Hanni, the Napa Valley Wine
Expert who says that we are physiologically predetermined to like certain wines based on the number of taste
buds on our tongues. Those with the most taste buds are “hypersensitive tasters,” those with slightly fewer taste
buds are “sensitive” tasters, and “tolerant tasters” have the fewest taste buds, according to Hanni.

The more sensitive a taster you are, the more likely you are to sense bitterness and sourness. Those folks seem to
enjoy lighter, more delicate wines and often lean toward sweeter varietals. Sensitive tasters, Hanni says, are open
to a wider range of flavors while tolerant tasters tend to like bolder, higher alcohol wines that are usually red.”

To test his theory, he lined up 10 tasters in each category and on Tuesday had them judge their first ever
Lodi International Wine Awards.

There were 527 wines entered—everything from French Colombard to blueberry wine. Zinfandel and
Cabernet Sauvignon were the largest categories.

Hanni says for the most part, the results of the contest matched his research. But there were some surprises.
Anomalies included the fact that Eberle Winery’s 2006 Cabernet-Syrah blend received a double gold from
the hypersensitive and sensitive tasters and a bronze from the tolerant judges. Normally, says Hanni, a rich
Paso Robles Cabernet-based wine would have appealed more to the tolerant tasters. In all probability, it
must have been very smooth for the more sensitive tasters to have liked it, he says.

It begins to make more sense, says Hanni, when you take into consideration that the hypersensitive and
sensitive tasters also gave golds to Eberle’s 2006 Barbera…typically an intense red wine. “Clearly Eberle
is making wines in a style that appeals to these types of tasters,” Hanni says. Or it could be that well-made
wines simply appeal to all types of tasters.

Eberle Newsletter Spring 2008 9
2008 Eberle
Cellar Club Events
by Wine Club Administrator Garry DeRose

Join the Eberle Winery Cellar Club
Be sure to keep us informed about any changes in shipping, billing or contact information. No matter how
small the change!

2008 Will Call Parties
Save the date for future Will Call Parties and taste the latest released wines
April 16, 6:00 to 7:30
July 16, 6:00pm; Summer Release Party, Reservations Required
October 15, 6:00 to 7:30pm
Contact Garry De Rose: members@eberlewinery.com or 805.238.9607

10 Eberle Newsletter Spring 2008
Eberle Winery’s Cellar Club
Treat yourself to exclusive, medal-winning vintages
and have Eberle wines delivered to your door!

CLUBS
Quarterly – four shipments a year
(January, April, July and October)
2 bottles • 6 bottles • 12 bottles

Bi-annual – two shipments a year
(May and September)
6 bottles • 12 bottles

Rare and Reserve – two shipments a year
(June and November)
Must be an existing cellar club member to be added
to wait list.

MEMBERSHIP BENEFITS
• Includes pre-releases and limited production wines
• 20% discount on all wine purchases and tasting room
merchandise
• 20% discount on all monthly Guest Chef
Winemaker Dinners (does not include guests)
• Special members only events
• Private VIP cave tours and reserved seating on the deck
(advanced booking required)
• Access to the very limited Rare and Reserve Club

As a California winery, we can legally ship to the following states:
AK, CA, CT, DC, FL, IA, ID, IL, MI, MN, MO, NC, ND, NH, NM, NV, NY, OH, OR, TX, WA, WI, WV, & WY
For information on new direct shipment states, please contact us at Eberle Winery. Some states may require consumers
to report sales tax. Please check www.wineinstitute.com or visit our website at www.eberlewinery.com.

Eberle Newsletter Spring 2008 11
Presorted Standard
US Postage
PAID
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Paso Robles CA
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Paso Robles,CA 93447
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Winter Hours: 10 a.m. to 5 p.m. If y , p
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Summer Hours: 10 a.m. to 6 p.m. to yo y@eberlew
Located on Highway 46 East, 3.5 miles marc
east of Paso Robles and Highway 101

Telephone: 805.238.9607
Fax: 805.237.0344
www.EberleWinery.com