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JUSTIN fall/winter 2007 “to belong in the company of the finest wines in the world.” Table of Contents Our P hilosophy 4 7 Proprietor’s News by Justin & Deborah Baldwin Contributors 8 JUST Equipment by Fred Holloway JUSTIN Vineyards & Winery is continually striving to bring the highest quality wines to the market. We 11 JUST Spain by Kevin Sass maintain our objective to be on the cutting edge in 14 JUST Getting a Look by Nick Filice winemaking practices and allow our terroir to express 17 JUST Passport to Paso by Rich Richardson the soils and growing conditions of our vineyards. We 20 JUST a Wine Society Challenge by April Sutton are a family owned and operated business, and will 23 JUST Malbec by Seth Engel always remain so. No one area of our company is more 24 JUSTIN Guest Chef Series by Deborah Baldwin important than another in achieving our common goal. 26 JUST Remodeled by Katelyn Silva We are consistently passionate about our wines. 27 JUST World Class by Timothy Argie 29 JUST Interns by Tracy Bentson To order wine, call (800) 726-0049 ext. 132, fax 31 JUST Events & Other Way Cool Happenings your order to (805) 237-4153, or order online at 32 JUST Updated www.JUSTINwine.com — click: Buy Wine. 33 JUST Photos For JUST-Inn and lunch or dinner reservations, 34 JUST Aging call (805) 237-4149. To Join the JUSTIN Wine Society, call to receive an application by fax or mail at (800) 726-0049 ext. 132 or join online at www.JUSTINwine.com — click: Our Wine Club. To ask about wholesale or retail availability in your state, call us at (805) 238-6932 ext. 101. JUSTINwine.com info@JUSTINwine.com 2 Justin Times fall / winter 2007 3 Proprietor’s News By Justin & Deborah Baldwin JUST a DILEMMA !!! IN A VERY SHORT PERIOD OF TIME, Paso Robles has emerged as a serious player on the world wine stage. When JUSTIN Vineyards & Winery started in 1981 there were fewer than 10 wineries here. Back then, Paso Robles was a sleepy wine “backwater” that humbly took its place behind other more estab- lished wine regions. Asparagus, brussels sprouts, almonds, wal- nuts and cattle were the darlings in our county. Fine dining was the bowling alley (tuna melt) and Best Western was the epitome of extravagance! Today the Paso Robles appellation is home to approximately 200 wineries and growing weekly. We are by far the number one economic contributor to the county economy employing over 7000 workers, hosting over 1.2 million tourist visits annually and creating a full economic impact of almost $1.5 Billion! We now have the 3rd highest number of wineries in the as a source for less expensive “bulk” grapes we are branded as a secondary wine re- Today the Paso Robles appellation is home to U.S.! With that growth have come growing pains (e.g. shortages of labor and housing, gion. As grape prices reﬂect in large part the price of the wine they produce, grapes diﬃculty in sourcing local suppliers of wine equipment, increases in land prices, scar- processed for lower value appellations depress the returns of their growers. city of pickers, not in my backyard naysayers, bureaucratic nightmares, etc.). Oﬀset- To illustrate this last point, look at the price diﬀerentials between Napa and Paso approximately 200 wineries and growing weekly. ting the pains, however, have been numerous positive changes (e.g. signiﬁcant up-tick Robles for Cabernet Sauvignon, the most widely planted grape varietal in both re- in quality of workers, infusion of world class restaurants and lodging, broadening of gions. In 2006, a ton of Cabernet Sauvignon grown in Napa sold for a weighted cultural and lifestyle options, international and home grown wine personalities to average price of $4126 while in Paso Robles that same ton sold for $893. The reason share ideas and tastes, an explosion of quality vineyard sources, serious wines) and for the diﬀerential is best understood when you consider the total number of acres increased recognition of our area by wine pundits and the average Joe. devoted to Cabernet Sauvignon is almost double in Napa (18,756 acres) than Paso So what’s the dilemma? Well, on the surface, it appears that Paso Robles is on Robles (9,140) but that the total number of tons is about the same (56,247 tons for a roll and that other than industry-wide hurdles such as national wholesaler con- Napa and 50,634 for Paso Robles). This tells me that the vineyard owners in Paso solidation limiting access to 3 tier distribution, interstate shipping regulations suf- Robles are averaging higher yields (tons/acre) than our friends up north. This cre- focating direct sales and local government restrictions and obstacles circumscribing ates a dangerous spiral that begins with the production of lower quality grapes that “ag tourism”, winery construction and wine processing there is a more deep rooted can then only be sold to BIG wineries that need inexpensive raw material (grapes) issue in our appellation. Speciﬁcally, I am referring to the fact that a majority (58%) to produce their low priced wines. In turn, the growers receive less money per ton of the grapes grown in the Paso Robles appellation are never made into wine bear- and must coax higher yields from their vines to make a living. Ultimately, the entire ing the Paso Robles name. Instead, they are sold out of the county ending up in region is harmed as we are labeled as an over-cropped, bulk wine, inexpensive wine lower priced generic wines with Central Coast or California appellations. Of the region. In a way, we are viewed similarly to the Languedoc region in southern France remaining grapes that are grown in Paso Robles an additional 10% to 12% may be is when it is compared to Bordeaux. processed here but cannot be sold under the Paso Robles name as they are blended So the dilemma is what to do. We know Paso Robles is capable of going toe to toe with grapes from other appellations. At the end of the day, only about 1/3 of all Paso with the best wines of the world and we have repeatedly demonstrated so. But with Robles grapes make it into wines labeled Paso Robles. Why is that an issue? Well, only one of every three tons grown here actually making it into Paso Robles labeled primarily because of the negative image it creates for us. Because our area is viewed wines, ﬁne wine from our appellation is the exception. The trick is to convince the 4 Justin Times fall / winter 2007 5 growers that lowering their yields will make better grapes and that they will thus be able to command higher prices for their grapes. They would beneﬁt ﬁnancially, the Contributors area’s image would soar and the local economy would increase an estimated $1.4 billion along with boosting the employment roles by an estimated 5600! Unfortunately, that’s easer said than done. The production capacity of the area Seth Engel would have to double to absorb those 58% of grapes currently sold and processed Seth graduated from Cal Poly, San Luis Obispo majoring in Agribusiness, with a out of the county. That translates to an additional 3.6 million cases of Paso wine be- minor in Wine & Viticulture. Three years of immersion in the local wine industry, ing produced here! That means, ﬁrst, that many small or several large wineries must and a passion for wine led Seth to become JUSTIN Tasting Room Manager in want to come here. Second it assumes they will be welcomed with open arms by the 2003. Seth provides visitors to our tasting room with a wealth of knowledge on wine “not in my backyard” citizen groups and the snail paced local government permitting as well as cheese. In this issue of the JUSTIN Times, Seth shares his knowledge on agencies. And thirdly, it assumes they would be allowed to open tasting rooms or the origin of the Malbec grape and how it is grown. gain diﬃcult attention from an ever shrinking national wholesale network. These Read more about the “mysterious” Malbec in Seth’s article on page 23 wholesalers are bombarded daily with requests for representation from not only do- mestic wine producers but even more so by international producers all beating a Katelyn Silva To move Paso Robles up to the level it deserves means overcoming huge Katelyn manages our on-property Country Inn, the JUST Inn. Recently, the rooms local, national and even international obstacles. underwent a complete facelift including new furnishings, custom bedding, and art from a local artist. Katelyn says, “Why travel abroad when you can experience path to America as it takes the lead as the world’s largest wine consuming nation. the same luxurious comforts of a European inn, right here in Paso Robles?” Meet So maybe now the dilemma is becoming clear. To move Paso Robles up to the Katelyn during your next stay at the JUST Inn and ﬁnd out why she’s so excited level it deserves means overcoming huge local, national and even international ob- about the newly refreshed rooms in her article “JUST Remodeled”. stacles. Almost all the options are complicated and none easy. But, without changes, Read more about the exciting changes to the JUST Inn in Katelyn’s article on page 26 the work of a minority will have to speak for the entire area. Regardless of actions like forming multiple AVA’s, having conjunctive labeling laws enacted, creating na- Tracy Bentson tional advertising campaigns, taking the wineries “on the road” across America and Tracy joined JUSTIN in August 2007 after spending 3 years on the east coast and 5 gaining notable press and scores from the top wine reviewers in the world this ironic years working as a management consultant and marketing research analyst for consulting “catch-22” status will continue to plague Paso Robles. There are answers but they ﬁrm Booz Allen Hamilton. A California native and graduate of UC Santa Barbara, involve drastic measures. In a future Proprietors News maybe we can explore alter- Tracy is excited to be back on California’s central coast and working in beautiful Paso native solutions. In the meantime continue to enjoy our wines and stay tuned for the Robles. For this issue of the JUSTIN Times, Tracy interviewed each of our harvest solution to the dilemma! interns to learn a little more about why they’re here and where they’re from. Read more about our 2007 Harvest interns on page 29 Enjoy, Justin & Deborah Baldwin / Proprietors Peter Bowers / Hospitality Manager Fred Holloway / VP, Director of Production Katelyn Silva / JUST Inn Manager, & Winemaking Merchandise Manager Justin & Deborah Baldwin Rich Richardson / VP, Director of Sales Erin Hoﬀman / Wine Society Administrator & Marketing Ryan Swarthout / Executive Chef Cheryl Wieczorek / VP, Director of Finance Timothy Argie / Dining Room Manager & Human Resources Seth Engel / Tasting Room Manager Kevin Sass / Winemaker Bruce Cooper / Asst. Tasting Room Manager Nick Filice / Estate Vineyard Manager & Eric Gray / Tasting Room Vineyard Relations Manager Sara Lutsko / Tasting Room Steve Lister / Regional Sales Manager James Musto / Tasting Room & Tours April Sutton / Retail Sales Manager Tracy Bentson / Sales & Marketing Coordinator 6 Justin Times fall / winter 2007 7 JUST Equipment (going out the back end of the de-stemmer) and the berries remain whole when they pass through the cage. The thin stainless cage would By Fred Holloway, VP, Production & Winemaking have a have a tendency to break down the ber- ries, acting more like a crusher than a de-stem- mer. Since this is a larger de-stemmer we can also use less force to remove the berries from the stem. Having more room, the clusters are spread out in the cage, rather than a big grape mass of DEBBY AND JUSTIN continually challenge us to make bet- clusters together. The de-stemmer bars are also ter and better wines. With these challenges, they also allocate rubber tipped to decrease the amount of tear- resources to make sure the challenges are accomplished. With ing of the stems creating less jacks (small pieces the crush of 2007 upon us, we get to show oﬀ our new har- of stems). The de-stemmer also has a variable vest equipment. We ﬁnished two major projects: 1) we replaced speed that allows us to ﬁne tune for each varietal our old crushing station, and 2) we added nineteen small open how much force is needed to remove the berries topped tanks. from the stems. The crushing station was a total replacement. In the last ten The forth component is the oscillating sorting Grapes are dumped by forklift table. This is a table that moves the berries over a years, there have been dramatic changes in the equipment used into the new de-stemmer/crusher set of grates. The grates will sort out shot berries, at crusher stations. Ten years ago, winemakers were happy to be and travel by cleated belt up to the raisins and seeds. We also have a chance to sort able to sort the grapes before they processed them through the sorting table. out any jacks or other unwanted material. de-stemmer and crusher. Our old system, as you may have seen, had the ability to sort out leaves and under-ripe clusters. However, we also had to The ﬁfth and last component is the crusher. It is still a simple set of off our new harvest equipment. rake the clusters into the de-stemmer crusher. That meant that about ﬁfty percent rollers with a berry sized gap between the blades of the rollers. When we of the time was spent sorting, and ﬁfty percent of the time was spent feeding the de- crush the berries we are looking to just release the juice from the berry, not stemmer crusher. The old de-stemmer crusher was exactly that, a de-stemmer and a destroy it. By setting the gap between the rollers to the berry size, we can crusher together. So, there wasn’t a way to de-stem the clusters without also crushing accomplish this. them. There were a few bells and whistles on the old de-stemmer crusher including a The component system is a winemaker’s dream. Having the components With the crush of 2007 upon us, we get to show variable speed and the ability to adjust the crusher blades, but in comparison to our separated gives us the ability to adapt to the needs of each varietal and vine- new equipment it looks like an old Model A Ford. yard block. For example, I love to do Zinfandel wine in a whole berry fer- The new crushing station has ﬁve separate components. To start with, we have a mentation style. I can simply remove the crusher from the system and deliver cleated belt receiving hopper. The hopper has a variable speed belt, so we can have whole berries to the fermenter. By having more whole berries in the fermen- a consistent ﬂow of grapes through the system. This enables the sorters to do one ter, we can encapsulate juice in the whole berries. The free run juice to skin thing, just sort. ratio increases because of the whole berries, giving you a more ﬂavorful and Our second component is the sorting table. It isn’t so much of a table as a long complex free run. With these components, we can also keep up with new belted conveyer. As the steady ﬂow of grapes pass on to the belt, the sorters are able innovations as they come out by simply adding them to the system. to take out the leaves and the undesirables (raisins, second crop, and immature crop). The new crusher system carries on the dedication to making the ﬁnest We have found that the belt also helps with the sorting process. Through processing ﬂavors possible in the bottle. In the vineyard, I always talk about the detail the fruit, a small amount of juice will come in contact with the belt, making the belt of farming to each plant’s needs. Meaning that we don’t treat a block of the vineyard a Harvest intern Trevor slightly sticky. Grape clusters will not stick to the conveyer, but things like old dried particular way, but we make sure that each plant is getting what it needs to make the Campbell and production up leaves that hide under the cluster will stick to the belt and won’t make the transfer best ﬂavors possible. The new crusher system is now up to that detail. The system staﬀ Tyler Russell sort to the de-stemmer. not only sorts out leaves, but it sorts down to the detail of each individual berry. de-stemmed grapes before The third component is the de-stemmer. It comes with all of the latest technology The second major project was the addition of nineteen open top fermenters, these the berries travel down to and the latest in high performance materials. The new de-stemmer cage is made of tanks are a new type of tank to the winery. They are open top tanks constructed in a the crusher. high density plastic. This changes the cage from a thin but heavy stainless steel to a one to one height to radius conﬁguration. The tanks are fully jacketed and insulated. thick lightweight plastic cage. Having a thicker cage keeps the stems in their place The full jacket enables us to have complete temperature control of the tank for either 8 Justin Times fall / winter 2007 9 JUST Spain By Kevin Sass, Winemaker OVER THE LAST FEW YEARS, Spain has become a major player in the U.S. wine market. With history of grapevines dating back to the pre-human era, Spain always had the resources to produce great wines. But with a per capita consumption of al- most 10 gallons per year, they did not have much reason to export. Over the last few years, with the help of modern technology, Installation of our new open top fermenting tanks by crane. very, very old vineyards, and well-trained and innovative winemakers, Spain has become the best dollar for dollar value of cold soak or fermentation, with the added beneﬁt of energy eﬃciency. The tanks with great wine. With so much hype, Justin and Debby decided to send a few of us over the insulation will actually be more energy eﬃcient than the tanks stored inside! there to see how Spain’s best are able to produce such great wines at such aﬀordable The opening at the top of the new tanks is equal to its diameter. By having a wide prices. opening, we are able to ﬁll the tanks without the use of a pump, delivering whole The group consisted of Nick Filice, JUSTIN Vineyard Manager/Grower Rela- berries to the fermenter. We also know that the open top tanks breathe more during tions Manager, Steve Lister, JUSTIN Regional Sales Manager and me. I was on pump overs. By having the top open during the pump over, the volatiles (mainly alco- the tail end of my honeymoon, where my beautiful new wife Julie and I had just hol) will escape into the air. In a closed top fermenter the opening on the top of the toured the white wine producing regions of Mosel, Alsace, Champagne and the beer tank is only eighteen inches. As the alcohol is making its way to the eighteen inch hole, producing regions of Belgium. For the ﬁrst time in many, many years, I spent two the colder stainless steel condenses the alcohol, returning it back to the fermenter. weeks without a drop of red wine. Arriving in Madrid I picked up the rental car and Another advantage to an open top tank is the ability to re-hydrate the cap by drove down the Avenue of America’s to meet up with Nick and Steve. The supposed pushing the cap back into the wine. Commonly called a “punch down”, we can re- nine mile drive took me an hour, as, of course, I got lost. We piled into our small hydrate the cap without pumping or volatilizing the juice. With the tank shape being European car and drove ﬁve hours to our ﬁrst destination, the Priorato region. as wide as it is tall, we are able to increase the amount of the cap skins that are always We arrived in Priorato in disbelief. The mountain terrain and heavy hillsides were exposed to the wine. This increases our ability to extract the ﬂavors from the skins, spotted with small vineyards that begged the question, “How did you plant that?” Installed tanks “topped making a more ﬂavorful wine with less eﬀort. The new tanks give us more options It took us a while to ﬁnd, but we arrived in Le Morera de Montsant at Cellar Pas- oﬀ” with colored covers on how best to extract the ﬂavors from the skins during fermentation. For the First time in many, many years, to identify each tank and keep out the elements. I guess with all of the new equipment detail oriented down to each berry, the system proves, without a doubt, that I am indeed a control freak. I spent two weeks without a drop of red wine. anau. Cellar Pasanau is a family owned winery that has been growing grapes in the Priorato region for years. They started the winery in 1995 and have been producing great, aﬀordable wines ever since. Albert uses techniques like barrel fermentation, Fred Holloway and cold maceration to get color for his Grenache. Cellar Pasanau was also the ﬁrst producer to bring Cabernet Sauvignon to Priorato. But Albert says the true charac- ter in his wines come from steep, rugged hillsides, unique rocky, sandy soils and the age of his vines. Naturally regulated crop loads yield intense ﬂavors that Albert says makes winemaking in Priorato easy, and the wines amazing. 10 Justin Times fall / winter 2007 11 Our next stop was in Salas Bajas in the Somontano region. Somontano is in the foothills of the Pyrenees, in the north of Spain. Hillside vineyards, rivers, streams and plenty of wildlife surround the vineyards in this pic- turesque wine region. We visited a state of the art win- ery called Enate. Enate produces Cabernet Sauvignon, Merlot, Tempranillo, and Chardonnay amongst others. But what was most impressive is how mechanized their facility was. Their crushing and pump over system was entirely automated. The push of a button determined where the fruit would go, how it would be pumped over The control board for Enate Winery’s automatic pumpover system. and for how long. Their tanks were even set up so no poor intern would have to go in and dig the grapes out. Our last stop was in the small town of Carinena at a winery called Bodegas Regional Sales Manager, Steve Lister and Vineyard It’s a fairly large production, and it only requires 8 people Anadas. A wine called “CARE” is the base of their operations. This was another Relations Manager, Nick Filice enjoy sampling to run the whole winery, even during harvest! state of the art facility with amazing natural resources. We walked through a gar- Spanish wines at the Vallobera vineyard tasting bar in A long, 4-hour drive to the East resulted in our ar- nacha vineyard with 70-year-old vines! After our vineyard tour we stepped into Laguardia, Rioja. rival in the town of Laguardia, Rioja. Rioja is arguably a beautiful facility that combined innovative technology, art, and am- the most important wine region in Spain, with a long history of grape growing and a biance (sounds a lot like JUSTIN!). Their winemaking facility has a truly unique climate. The Sierra de Cantabria Mountains help protect the area from tasting area, meeting rooms, and even a small cellar where the public the wet rains from the Atlantic, but the climate is still inﬂuenced by the cooling af- can store its Bodegas Anadas wines. Their label art changes with every fect of the hillsides. Most vineyards are planted at higher elevations, on terraces and vintage and their wines have the reputation of being great values for mostly to Tempranillo and Garnacha. We visited Bodegas San Pedro, which owns the price. If our host wasn’t speaking Spanish I would have thought we the famous Vallobera vineyard. The vines are all over 30 years old, and have wide were at JUSTIN Winery! spacing on shoot positioning to limit yields. The clones have also been selected over Overall, our trip to Spain taught us why there is so much hype around time, producing clusters that are smaller than what we generally see here in the U.S. Spanish wines. From talking to winemakers, waiters, and locals, we found This is what we dream about when we think of Spanish Tempranillo. The wines that for many years the wineries were selling their product in the local spend time in both American and French oak, and another few years in bottle prior market, and the local market was only willing to pay so much for the to release. The wines we tasted were fantastic in ﬂavor, and in price! everyday table wine they drink. Most of the wines we tried were selling Vineyard Relations Manager, Nick Filice and Winemaker Kevin Sass examine vines during their tour of 70 year old locally for 2 to 9 euros, and through the entire trip we never tasted a wine garnacha vineyard, Bodegas Anadas in Carinena, Spain. that sold in Spain for more than 15 euros. With prices so low, exporters A “dream” cluster of Tempranillo at jumped at the chance to send these wines around the world and let all of Vallobera vineyard, much smaller than us join the party. And now we are all beneﬁting from Spain’s long grape what we usually see in the U.S. growing history, state of the art equipment, and delicious wines. Kevin Sass 12 Justin Times JUST Getting a Look By Nick Filice, Vineyard Relations Manager OVER THE PAST 3 YEARS, I’ve had the very fortunate opportunity to travel to Australia, France, and Spain (see Kevin Sass’ article). Each of these trips is designed to give us a ﬁrst hand look at how other wine regions implement their ideas on how to attain a higher quality product. Back in July, I took the JUSTIN Estate Growers on a trip up to Northern California to meet with our marketing agents the The San Francisco Wine Exchange and visit some of the great vineyards in the Napa Valley. We went there with JUSTIN Estate Growers at To Kalon vineyard in Napa Valley. the mission to gain a better understanding of the “big pic- ture” of the industry, and to remain creatively inspired in the It was interesting to hear that David’s Bio-dynamic farming experiences mirror vineyard to produce the best fruit possible. what we are seeing out in our own vineyard. As many of you may know, we have The ﬁrst stop was in San Francisco, at the oﬃces of the implemented Bio-dynamic practices in a portion of the JUSTIN Estate Vineyard San Francisco Wine Exchange (SFWE). SFWE’s main for the same reasons as Grgich Hills. This is the second year we have been farming Araujo Winemaker Matt Taylor (left) discusses priority is to market limited production, premium quality Bio-dynamically and so far, we too like what we see. vineyard practices with the JUSTIN Estate Growers wines from family owned California and other select wine- After the tour, David tasted us on their current releases of Chardonnay, Fume and Nick Filice, JUSTIN Vineyard Manager (right), regions throughout the world. SFWE has represented Blanc, and Cabernet Sauvignon. All three wines were solid, and I think that what during a tour of their Napa vineyard. JUSTIN Vineyards and Winery in the marketplace for the they are doing in the vineyard is paying oﬀ. past 17 years. The next stop was at Araujo Estate Wines. The Winemaker and Vineyard Man- Hugh Thacher, President and Owner of the San Francisco Wine Exchange and ager, Matt Taylor showed us around the property. It was very impressive how much Jim Faber, Vice President of the San Francisco Wine Exchange, greeted us and detail-orientated work is done in the vineyard to accomplish what they want to express showed the group around their oﬃces and introduced us to the other employees. As many of you may know, we have implemented Bio-dynamic Hugh and Jim led us into the conference room, sat us down and gave a very impressive presentation on the current status of the wine market. Both of them did an excellent practices in a portion of the Justin Estate Vineyard... job explaining the big picture of where the industry is and how we as winery/growers in their wines. They went as far as tying individual shoots to the trellis wires to ensure ﬁt in. I think that we all left with the same thought – quality always prevails! that the canopy was in a vertical position. At Araujo, they incorporate Bio-dynamic The following morning we all rounded up, piled in the tour bus, and headed to and Organic farming methods in the 38 acre Estate Vineyard. It was great to see some the Napa Valley. Our ﬁrst scheduled stop was in Rutherford, at Grgich Hills. David of the innovative ways they are growing grapes to produce premium wine. Bos, Vineyard Manager, gave us a brief history of the Estate Vineyard and then After a quick lunch break, we made one last stop at the well-renown Beckstoﬀer showed us around. David spent much of the time talking to the group about Bio- To Kalon Vineyard. John Crossland, Owner of Crossland’s Vineyard, introduced dynamic Farming and how they have implemented it in the vineyard. He mentioned the group to Andy Beckstoﬀer, Chairman and CEO of Beckstoﬀer Vineyards and that the decision to try farming Bio-dynamically was made in an eﬀort to increase Dave Michul, Vice President, Viticultural and Vineyard Operations Beckstof- fruit quality and aid in the development of a healthier vineyard. They have been fer Vineyards. It was a privilege to have John there because he really knew his way monitoring these eﬀorts and have noticed healthier, more balanced vineyards that around this particular vineyard. Before he moved to the Paso Robles area and be- are producing higher quality fruit. came a JUSTIN Estate Grower, John was employed by Andy Beckstoﬀer when the 14 Justin Times fall / winter 2007 15 JUST Passport to Paso By Rich Richardson, VP, Director of Sales & Marketing WITH THE INAUGURAL LAUNCH of “Passport to Paso” in 2007 we issued “visas” to Paso Robles for our domestic wholesaler network. We asked our distribu- tor managers to select an enthusiastic ambassador to represent their company from throughout the United States to visit “Camp JUSTIN” (as we aﬀectionately call it) for ﬁve days of fun, wine education, and to get to know Paso Robles, San Luis Obispo County, and the employees of JUSTIN winery. In 2008 we are expanding our Pass- port to Paso educational program to include our international agents as well. The Passport to Paso ambassador education program was conceived to improve Napa Grape Growers Association 2006 Grower of the Year, Andy Beckstoﬀer (right), discusses grape growing during the knowledge of Paso Robles in the distribution market. With increasing global a tour of To Kalon vineyards in Napa. Pictured are JUSTIN Vineyard Relations Manager Nick Filice (left), and wine competition, a shrinking distributor network, and an overall lack of knowledge JUSTIN Estate Grower, John Crossland (middle). of Paso Robles in the marketplace, we felt it was important to design a wine program to demonstrate the uniqueness of our region and the unlimited potential we have to To Kalon Vineyard was purchased from Beaulieu Vineyard in 1993. John directly grow and produce world class wines. Essentially, at the end of the day, we oversaw the replanting that was done from 1994 to 1997, and we were able to see his wanted to transport a little bit of Paso Robles to all 50 states. To enhance excellent work that day. the geographic diversity of our group, we secured distributor personnel The group did not spend too much time walking around the vineyard; from the southwest, northwest, southeast, northeast and the far west. rather, Andy and Dave gave us an extensive history on the early Napa Val- From our Texas distributor, Prestige, we ﬂew in Frank Bullington. Drew ley and To Kalon Vineyard. Upon purchasing the vineyard, his intentions Hoyle came in from Connecticut to represent Hartley Parker. Solana Tao were to do what was necessary to harness the full potential of the vineyard ﬂew in from Hawaii to represent Fine Wine. Representing Washington site and then let a handful of talented winemakers craft wines that showed State was Scott Murphy from Unique Distributing. Rounding out the what that potential was. It looks as though that form of marketing worked group was Patrick “Speedy” Burnett from South Carolina Republic Na- for Andy, as many well-regarded and high scoring wines have been pro- tional Distributing Company. (Speedy got his nickname from being born duced from Beckstoﬀer’s To Kalon Vineyard. Their eﬀorts are a true testament to in just 45 minutes!) Chris Turner arrived from Stefanelli distributing The JUSTIN Estate the adage that great wines are produced from great vineyards. in the Central Valley of California and last, but not least, was Susanna Growers enjoy a The 2007 JUSTIN Estate Grower’s Tour was very enjoyable experience. It was Morse from Heidelberg Distributing in Ohio. group dinner. great to see growers from Paso Robles and the Napa Valley share the same kind of The Passport to Paso From the group of seven savvy global wine travelers, only one person had visited passion for growing premium quality grapes. Thank you to all of the growers who Paso Robles before, let alone JUSTIN Vineyards & Winery. For the most part, Group at the beach. took time out to show us around. Our growers appreciated the opportunity to see this is the norm in the wine industry, not the exception. We were about to change “how the other guys” farm. We are already planning our 2008 tour to continue our all of this by ﬂying the group into San Luis Obispo airport. There are very few di- emphasis in keeping current with vita-cultural practices. rect ﬂights to San Luis Obispo and zero to Paso Robles. When the group arrived, Salute! I picked everyone up in a huge white van, I felt like Captain Ahab. We made our introductions, turned up the music, and headed into town to kick oﬀ the ﬁrst annual Passport to Paso Ambassador Education Program. I dropped everyone oﬀ to check into Hotel Cheval, a beautiful new stylish hotel that had only opened up its doors a Nick Filice week before. We met for dinner at Villa Creek restaurant with numerous JUSTIN 16 Justin Times fall / winter 2007 17 our library to help break the ice. Even at this early stage of the game you could feel the group chemistry building. We began day two with a beautiful 16 mile drive from the heart of town out to JUSTIN Vineyards & Winery for a tour of the property. We then proceeded to the ISOSCELES Center for a presentation reviewing Paso Robles, how we ﬁt in the world of grape growing, total acreage, plantings, wine marketing, and the most current information on our American Viticulture Area applications. After lunch we conducted several comparative global wine tastings of high proﬁle Tempranillos, Syrahs, Cabernets and Cabernet/Syrah blends from Paso Robles, Napa, Sonoma, Australia, Spain, France, and New Zealand - all blind. We discussed the ﬁnal results over a lovely dinner at Artisan restaurant. Day three was “Meet the Winemaking Team”, comprised of Fred Holloway, Vice President Director of Production and Wine- an array of wonderful California Pinot Noirs from California’s diverse Pinot Noir JUSTIN Vineyard making, and Kevin Sass, growing regions. The colorful Cambria Beach sunset we experienced from the Sea Relations Manager, our Winemaker. Fred and Chest restaurant windows even impressed Solana Tao from Maui, Hawaii. The Nick Filice discusses Kevin gave a facility tour drive back to Paso Robles was one of good music, camaraderie, and reﬂections on trellising with the to our group followed by a day well spent and appreciating our good fortune to be working together in the Passport to Paso group a 2006 harvest and wine- wine industry. at Oak Flat Vineyards. making review and a sum- Day four began with an early morning tour of our central coast vineyards by Owner Curtis Lockshaw mary of our experimental our Vineyard Manager, Nick Felice, a third generation wine grower. We discussed pictured far right. wine projects (Amarone biodynamic and sustainable farming practices on our property as well as our micro- style Syrah and barrel fer- climates, proximity to the ocean, our 1,800 foot elevation and unique limestone, clay mented Syrah). Later that and volcanic soil composition. We toured Oak Flat in Paso Robles and discussed morning, Kevin conducted trellising with one of the top Cabernet growers in Paso Robles. Then we traveled an oak barrel aging seminar south to San Luis Obispo County to visit Talley Vineyards (a phe- using diverse producers of VP, Director of Sales & Marketing Rich Richardson (left) nomenal Pinot Noir and Chardonnay producer) to demonstrate to the French and American oak enjoying dinner with the “ambassadors” at the Sea Chest group the soil and climatic diversity of San Luis Obispo County. We origin to demonstrate the Restaurant in Cambria after their tour of Hearst Castle. concluded the afternoon with an authentic Mexican lunch at Papi’s res- positive eﬀects diﬀerent cooperage and toast levels have on our Cabernet and Syrah taurant in Paso Robles. wine making program. Next, Fred gave an ISOSCELES blending seminar and Saturday night was the grand finale dinner at Deborah’s Room. tasting where everyone had the opportunity to “blend their own ISOSCELES” Our Chef, Ryan Swarthout, prepared a fabulous meal paired with with a measuring beaker and samples of Cabernet, Cabernet Franc and Merlot. We JUSTIN wines as well as a few miscellaneous global wine gems collected all seven blends, tasted them blind, and voted on the best. The consen- to help celebrate our Passport to Paso graduating glass of 2007. sus was Susanna Morse’s wine, chosen as the best blended “ISOSCELES” by the Kevin Sass, our Winemaker, joined us for the closing ceremonies group. What was even more interesting, without naming names (the gentleman and assisted in handing out diplomas. This was a special group of people and I Graduation day for from Washington State), one of the more wine savvy members of the group, voted was sad to see them leave. I look forward to recruiting the new class of 2008 and the Passport to Paso his blended wine last – which shocked him and gave us all a good laugh. We com- fine-tuning the Passport to Paso curriculum to improve on the overall learning ambassadors! pleted the day at the winery with another global Bordeaux/Cabernet blend tasting experience. and then it was oﬀ to San Simeon for a Hearst Castle tour, view of the beach, and dinner. Visiting Hearst Castle and experiencing its grandeur is not to be missed See you in the classroom! when touring the central coast. After the tour, we enjoyed dinner at the Sea Chest Restaurant in Cambria. The Sea Chest restaurant was built in the early 70’s and has a million dollar view of the Paciﬁc Ocean – they don’t take reservations and only accept cash. We all squeezed into the restaurant and ordered mostly seafood and Rich 18 Justin Times fall / winter 2007 19 JUST a Wine Society Challenge By April Sutton, Retail Sales Manager GETTING MORE FOR YOUR MEMBERSHIP Challenge? Yes, I’m challenging all Wine Society members to take advantage of the beneﬁts oﬀered for being an active club member. I realize that receiving JUSTIN wines a couple of times a year is a great beneﬁt in itself, but there are many other beneﬁts that come with your membership that you may or may not know about. Many of you visit us frequently to enjoy com- plimentary tastings and winery tours and we thank you. During your winery visits you often share your thoughts and opinions on how you were ﬁrst introduced to JUSTIN wines, why you enjoy JUSTIN wines, quality of the 2005 vintage, we were able to make more ISOSCELES Reserve! If JUSTIN and Debby and what you like best about being a Wine Society member. We value your opin- you are currently on the wait list, we will be sending you information in early 2008 poured limited production ions as they help us oﬀer you more of what you want. The main three things that on how and when you can purchase the ISOSCELES Reserve. If you are not already ISOSCELES Reserve for I hear about are...WINE (of course!), WINE SOCIETY EVENTS and WINE on the wait list, but are interested in ﬁnding out more information, please email lucky guests of the August EDUCATION. april@JUSTINwine.com. 2007 Wine Society Gala. The most “asked about” WINES are the ISOSCELES and ISOSCELES Reserve. If you have never tried the ISOSCELES Reserve, you don’t know what you are When will they be released and how do I get them? Mark your calendars now. The missing! Attending our Wine Society events is often a great way to try our Reserve 2005 ISOSCELES will not be released until April of 2008, however, we oﬀer our wines. Our 10th Annual Wine Society Gala was held on August 11th, 2007. It was Wine Society members a pre-release that starts in February. Look for an upcoming a blast! Great food, great wine and great friends! Wine Society members rocked email for more information. (If we don’t have your email address on ﬁle, send it to out to the band “Rough House” and enjoyed tasting our extremely limited Reserve april@JUSTINwine.com. This is the best way to ﬁnd out about new releases.) Mark wines, including the ISOSCELES Reserve. Can I say, BIG, BAD (in a good way) your calendar now, the 2nd Annual ISOSCELES Pre-release Event will be January & BOLD! LUSH, LUXURIANT & LIMITED! Or let me sum it up, how about 19, 2008. The pre-release event takes place in SOPHISTICATED ADDICTION. If you haven’t tried our Reserves, call me and the ISOSCELES Lounge and Barrel Chai at I will let you know how to get them. the winery. Members can enjoy the ﬁrst tast- Another great way to try our Reserve wines is during one of our Wine Educa- ings of 2005 ISOSCELES paired with deli- tion tours. I understand that your schedule is hectic and that you may not be able to cious treats from JUSTIN’s Executive Chef attend one of our Wine Society events. If that’s the case, then our Wine Education Ryan Swarthout. This is the only time that tours are the way to go. Get “InSide” our soils, barrels and bottles! We have a variety members will be able to purchase the 2005 of tour & tasting options whether you’re a novice or an accomplished wine connois- ISOSCELES with no limit. Did you mark seur. Our Wine Educators are bursting with information and waiting for you to sign your calendar yet? Mark your calendar! up. Reserve your tour now or ﬁnd out how we will bring the tour to you! Check out Many of you often ask about ISOSCE- the new “InSide” JUSTIN Tours below! LES Reserve. The ISOSCELES Reserve I hope you will take me up on my challenge of taking advantage of the many is not distributed out in the market and is beneﬁts of being a Wine Society member. We appreciate your loyalty, support and only available to our Wine Society mem- VP Production and Winemaking, Fred enthusiasm for JUSTIN wines. If you attend one of our Wine Society events or if bers. There are currently thousands on a Holloway gives a vertical ISOSCELES you visit us to enjoy one of our “InSide” JUSTIN Tours, I would love to hear about wait list to receive some of this spectacular wine seminar to guests of our annual it. Email april@JUSTINwine.com and let me know about your experience. I love wine, but I have great news! Due to the high Wine Society Gala. photos too! Have you checked out our new website? Wine Society members have 20 Justin Times fall / winter 2007 21 their own page with information and photos dedicated to way cool things happening at JUSTIN. Check it out at www.JUSTINwine.com, click on “Our Wine Society”, JUST Malbec “Members Only”. Send me photos of you enjoying JUSTIN wines and you “JUST” might see them on our website! By Seth Engel, Tasting Room Manager The mysterious Malbec - the origin of this grape can be confusing. Malbec is a black grape varietal with thin skin that needs more sun and Guests of the Wine Society Gala line up heat than either Cabernet Sauvignon or Mer- for a catered lunch. lot to ripen. It can taste like a rather rustic, even shorter lived version of Merlot. Once promi- nent as a blending grape in the Bordeaux region of France, it is now more readily associated with Argentina and Cahors. An important synonym, which Galet cites as the true name, Côt, is the name used in the Loire Valley where it is widely planted. Malbec has been declining in popularity in France, for it has many disadvantages including sensitivity to frost, mildew and rot. In fact, the 1956 frosts killed over 75% of the crop. This being said, Malbec continues to maintain popularity in Cahors where it is blended with Merlot and Tennat to make dark, full bodied wines often referred WINERY TOUR ~ Daily: 10:30am & 2:30pm In the 1990s, Malbec’s potential and the increase of wine $15 Regular, FREE for Members and 2 guests exports from South America saved the grape. InSide the Barrel~Sat./Sun. 12:00 pm, $30 Regular, $24 Wine Society to as “black wine.” Cahors appellation contrôlée regulation stipulates that Côt must InSide the Bottle~Sat./Sun. 1:00 pm, $30 Regular, $24 Wine Society constitute at least 70 percent of the wine. Other appellations in Southwestern France Enjoy Both InSide The Barrel (12pm) & InSide the Bottle (1pm) $50 in which Malbec may play a part include Bergerac, Buzet, Côtes de Duras, Côtes du Regular, $40 Wine Society Frontonnais, Côtes du Marmandais, Pécharmant, and Côtes du Brulhois. Introduced to Argentina by French agricultural engineer Michel Pouget in 1868, ULTIMATE SENSORY TOUR ~ Daily @ 3:30pm, 4-per- Malbec is widely planted in Argentina, producing a softer, less-tannic driven variety son minimum than the wines of Cahors. The best examples of these wines come from the Argen- $100 Regular, $80 Wine Society tine region of Mendoza. In Argentina, where Malbec seems to have found a natural Taste JUSTIN Reserves (including ISOSCELES Reserve) and ﬁnd home, the grape is used to produce very popular varietal wines. It is now thought out how to buy the 2005 ISOSCELES Reserve! that the variety known as Fer in that country is a clone. Although the grape is cur- After completion, receive Certiﬁcate of Accomplishment & Ac- rently Argentina’s premier grape, wine makers tried to remove it from the vineyard. knowledgement on website In the 1980s Argentina a “vine pull” program was initiated until there were only 10,000 acres (40 km2) of the grape left. In the 1990s, Malbec’s potential and the increase of wine exports from South America saved the grape. TOUR, TASTING, & FOOD PAIRING ~ Check our As plantings of this varietal ﬂuctuate around the world, Malbec still plays an impor- website for dates and times tant roll at JUSTIN Vineyards and Winery, adding complexity to our ISOSCELES $100 per person, $80 for Wine Society Members Reserve blend and providing a consistently high quality mono-varietal. There were Tour begins at the Isosceles center, includes a brief excursion through once 50,000 hectares planted with Malbec in Argentina; now there are 25,000 hect- the vineyards and the JUSTIN caves, and continues to the JUSTIN ares. Chile has about 6,000 hectares planted, France 5,300 hectares and California just Wine Library - the inner sanctum of the JUSTIN cave network 120 45 hectares. Malbec is also grown in Washington State, New York State, Australia, feet underground New Zealand, South Africa, British Columbia and Northeastern Italy. In the dramatic and intimate JUSTIN Wine Library, you will en- joy a sit-down tasting of our wines paired with several small plates prepared by the JUSTIN Culinary Team headed by Executive Chef Ryan Swarthout 22 Justin Times fall / winter 2007 23 JUSTIN Guest Chef Series tour through their wine list picking a 1995 Cheval Blanc to toast our evening properly. It was delicious. The best pairing was a braised pork belly shown two ways with a By Deborah Baldwin, Co-Proprietor melon sorbet cleanser. Who says Irish food isn’t cutting edge?? Next we headed further west to one of the oldest and best known castles in Ire- land, Ashford Castle. It is a 13th Century castle with much history and is located on 350 acres of the most beautiful countryside in Ireland. We had a wonderful time and OUR JUSTIN GUEST CHEF DINNER SERIES started enjoyed everything the property had to oﬀer including their wonderful cuisine and back in 1990 when we ﬁrst began distributing JUSTIN Wines wines. We had many great meals and tasted incredible wines such as a 2002 Chateau across the United States. It was and has been a great way for Carbonnieux, a beautiful white Bordeaux blend of Sauvignon Blanc and Semillion. us to cultivate our friendships with the best chefs in the coun- try as well as those of International acclaim. Among the list of Our Justin Guest Chef Dinner series started back in 1990 when stars are such names as Thomas Keller, Roy Yamaguchi, Alain we f irst began distributingJustin wines across the United States. Gerard, Alan Wong, Paul Kahn, Jimmy Schmidt, Sussana Foo, Another memorable red wine was also from Bordeaux, a 1996 Rausan Segla. At the Shawn McClain and John Besh. end of the evening, Robert Bowe, their head sommelier gave us a tour of the kitchen It is a testament to our wines and our relationships with these and the wine cellar. He explained that they had to order weekly to keep up inventory. ﬁne restaurants that we have been able to get such big names and such talented artists You would have to go there to understand, but it is not an easy property to get to, so Deborah’s Room to come all the way to Paso Robles to show their wares at our winery. These dinners they really have to work hard to maintain their high quality of both food and wine Executive Chef Ryan are usually sold out at around 80 guests each and are attended by those of you in our for their many guests with high expectations. Swarthout, Deborah Wine Society, friends in the trade, the press, or visitors to our website or tasting room Our last stop was at a new property in County Clare called The Lodge at Doon- Baldwin, and James who read about the line up that we begin promoting almost a year in advance. beg. It was a very new and well done resort developed by the same group who did Beard Best Chef of the We set up these dinners in our barrel chai on the winery grounds with tables sur- the world class Kiawah Island Resort in South Carolina. Even though it Midwest 2004 Paul rounded by barrels back lit with candles, ﬂowers, and music. It is a wonderful presen- was new, we felt as though we were staying in an old world Irish village. Kahan of Blackbird tation of food, friendship, and, of course, ﬁne JUSTIN Wines. It is the one oppor- It was great, and, of course, had fabulous golﬁng. The menu for the ﬁne restaurant, Chicago, tunity (unless you are dining in our restaurant, Deborah’s Room, and you purchase dining restaurant, The Long Room, was designed by Consulting Chef Illinois during a older vintages oﬀ our Wine Spectator award winning wine list) to taste older vintages Tom Colicchio of famed Gramercy Tavern and Craft restaurants. The guest chef dinner at of JUSTIN wine that have since sold out. We try to save both current and older re- plentiful supply of fresh vegetables, local lamb and cheeses as well as gor- JUSTIN. leases of these sold out wines in the JUSTIN library for special occasions. It’s not easy geous breads yielded all the ingredients needed to create the outstanding to do, but worth the eﬀort! We have to remind ourselves that it is best to be patient dishes featured in their restaurant. and wait to taste our wines as they age as well as when they are ﬁrst released!! Our research was complete after traveling almost the whole country How do we ﬁnd these culinary superstars and encourage them to come all the way from East to West. I’m sure we missed some other amazing places, but to Paso Robles? Well, the answer to the second note, is our wines. Paso Robles is the we certainly got a feel for what the ﬁne cuisine of Ireland is all about. As third largest (and growing!) wine region in the country, boasting big red wines with you can tell, we didn’t make it into any neighborhood pubs...I know we would have fruit forward components that are food friendly, yet accessible to drink while young. enjoyed a pint of Guinness, but I don’t think we would have liked their wine list!! Deborah Baldwin with Whether you are into big Cabernets, Merlots, Cabernet Francs, Syrahs, Zinfandels Each chef for our 2008 Guest Chef Dinner Series was personally selected by the Master Sommelier or even Pinot Noirs (in some cases), Paso Robles is a great wine region boasting a va- Justin and me and we had a wonderful time doing it. There is a great deal of talent to of the Byerley Turk riety of microclimates and soil types that coupled with knowledgeable vineyard and choose from, so I encourage you to sign up early. restaurant at the K- management make great wines. This secret is deﬁnitely getting out into the culinary Club in Staﬀer County, world who love pairing their creations with the best wines possible. We look forward to hosting you at one of our next Guest Chef Dinners. Kildare, Ireland. To give you an example of how we research our chefs, this summer we took a trip abroad and found our way to Ireland to golf, ride horses and yes...consume great food Bon Appetite! and wine. We started in Dublin at the Four Seasons and made our way to the K-Club in County Kildare, about 20 minutes west. The K-Club is a 5 star luxury hotel with two golf courses and three excellent restaurants. The Byerley Turk was their ﬁnest and we deﬁnitely enjoyed their sumptuous menu with Irish ﬂavors using local ingredients grown mostly on property. We met the sommelier on ﬂoor that night and had a great Deborah Baldwin 24 Justin Times fall / winter 2007 25 JUST Remodeled JUST World Class By Katelyn Silva, JUST Inn Manager, Merchandise Manager By Timothy Argie, Dining Room Manager The JUST Inn, JUSTIN’s bed & breakfast has undergone a Our wine list reﬂects graphically the overall increase in wine quality and complete face-lift! The time has ﬁnally come to give our rooms some much needed attention and refreshing. For those of you who visit us regularly, we hope that you will be pleasantly sur- Dining Room Manager, Timothy Argie proudly displays dual Wine Spectator prised with the additions that we have made. For those of you Awards of Excellence for 2006 and 2007 who have not stayed with us before, we hope this will entice in the wine cellar at Deborah’s Room you to come and experience the JUST Inn. Restaurant. There are four suites here at the JUST Inn, each with its own unique theme and décor. The rooms range in size from accessibility to wines from around the world. 600 to 1400 square feet. The luxuriously appointed rooms WHEN JUSTIN AND DEBBY ﬁrst invite rest and relaxation in sumptuous style. Within each of proposed the idea of developing a wine our suites; Sussex, Provence, Tuscany, and Bordeaux you will list to be used exclusively in our Deborah’s ﬁnd an inviting blend of old world elegance with a new crisp Room Restaurant, I was a bit skeptical. I modern look, combining elements of comfort and functional- couldn’t understand the logic behind of- ity. Why travel abroad when you can experience the same luxu- fering wines other then our own for our patron’s consumption during dinner. Per- rious comforts of a European inn, right here in Paso Robles? haps it was my own perceived magnitude of the project that intimidated me or, more New features include custom imported Italian cotton bed- likely, I could not see tinkering with a winning formula. After all, Deborah’s Room ding, custom drapery and ﬂoor coverings, and unique custom guests, having traversed a substantial hunk of the sublime west side of Paso Robles, artwork by a local artist, leather recliners, plasma TVs, wi-ﬁ threading their vehicle through the winding and magniﬁcent Chimney Rock Road internet access, and (seasonal) ﬁreplaces. Each suite has all to arrive at JUSTIN Vineyards and Winery would only want to enjoy JUSTIN new luxury bathroom ﬁxtures, Egyptian cotton towels and wines paired with our seasonal prix ﬁxe menu. Right? As I was soon to discover, bathrobes, a spa tub and seamless glass tub-and-shower en- there was a larger issue at play. closures. If you are looking for a quiet stay in a beautiful vine- Having thrown the gauntlet steadily in my direction, Justin prescribed to me a yard setting, this is the place to be! lone caveat for our list: Premiers Crus (First Growths). Not unlike the soft mist During your stay here at the JUST Inn you will enjoy our full that dissipates at ﬁrst light within the Templeton Gap did the meaning behind the country breakfast served on our patio overlooking the English idea of a wine list now reveal itself to me: To Belong In The Company Of The Finest gardens, wine and refreshments in your room upon arrival, a va- Wines in The World. We would manifest the JUSTIN Vineyards and Winery mis- riety of tours and special tasting options, tasting at your leisure in sion statement concretely and with ample sophistication between the covers of our our beautifully appointed tasting room and, of course, dinner in Wines of the World Wine List. our acclaimed Deborah’s Room restaurant! In my dining experience I have found many a restaurant wine list lacking not (Top) The freshly updated Provence Our team of reservationists and concierge specialists are so much in substance but in structure on the page. My objective was to be par- bedroom at the JUST Inn. (Middle) available daily from 9:00 a.m. until 5:00 p.m. to assist you ticularly attentive to detail, in this way echoing the plethora of winemaking notes Enjoy the cozy ﬁreplace in the living with reservations, answer questions and help plan your time and information one can ﬁnd on the back labels of our wine bottles. Clean and room of the Provence suite. (Bottom) here at JUSTIN and in the Paso Robles area. We look for- tight, exhibiting depth and breadth were the working principles I used in formatting New bedding completes the look of the ward to your visit! the structure of our list and in the selection process. Our list breaks down into red updated bedroom of the Tuscany suite. and white designations, country of origin, producer, region and appellation, varietal and where clarity is needed--speciﬁc varietals contained within distinct bottles. Our wine list reﬂects graphically the overall increase in wine quality and accessibility to wines from around the world. 26 Justin Times fall / winter 2007 27 Multiple vintages of our Bordeaux inspired ISOSCELES as well as the supreme- ly limited Reserve ISOSCELES now share the page with Château Margaux and JUST Interns Château Latour. Staﬀ favorite JUSTIFICATION takes a seat next to its right bank By Tracy Bentson, Sales & Marketing Coordinator doppelgänger Château Cheval Blanc. Our wine list goes deep into Burgundy with several representatives from the famous Grand Cru vineyards of Clos de Vougeot, Echezeaux and Chambertin. Our limited production Sangiovese ﬁnd itself in good company with some of Ita- ly’s greatest producers to include: from Barbaresco the unparalled Gaja; from Veneto the sultry pleasures of Bertani’s Amarone; from Tuscany the revolutionary Ornellaia and the powerful Brunello from Costanti and Poggio Antico. One of our rising stars, the Reserve Tempranillo, velvet, with a mouthful of mel- low fruit and spice at the mid-palate meets its’ maker in the San Vicente from Rioja, Spain. The popularity of the tempranillo varietal with its low acid and concentrated ﬂavor components inspired further selections for the list to include the producers: Torres, Vinas del Cenit and Conde de Valdemar. Australia, South Africa, New Zealand, and Argentina are equally represented with varietals soon to be included on the list from Hungary. Pinot Noir from Oregon’s Willamette Valley, including my favorite: Domaine Drouhin’s, “Lau- rène”, signal the beginning of the California section. The largest section of the JUSTIN Vineyards & Winery 2007 Harvest Interns. Erin Quinn, Jaime Diaz, Laurene Germon, wine list is designated to California Producers. Varietals represented include: Eamon Lacy, Nicolas Fabre, Trevor Campbell, Ricardo Luviano, and Mike Kramer. Chardonnay, Sauvignon Blanc, Pinot Gris, Reisling, Viognier, Cabernet, Syrah, Merlot, Pinot Noir and Zinfandel. Napa, Sonoma, Monterrey, Santa Cruz and FOR MANY YEARS, we have added additional staﬀ to help during harvest sea- Mendocino join Paso Roble’s JUSTIN wines in bringing the wine list to an son. These employees have come from all around the world including Europe, Aus- exciting conclusion. tralia, Mexico, and throughout the United States. Once again we’ve hired a talented With the completion of the wine list, Justin and Debby encouraged me to submit crew of interns to help us with the harvest season. it for consideration to The Wine Spectator Magazine for its annual Wine Spectator “Interns are an integral part of our harvest team. Although they are very good at Awards Program. The contest has been in existence for 26 years and seeks to recog- digging out tanks, they are also thoroughly interested in the process and intend to nize those restaurants that show a passion and commitment to their wine list. The pursue winemaking as a career” said Winemaker Kevin Sass, who began his career at Award of Excellence is given to those restaurants that oﬀer a well-chosen selection JUSTIN in the fall of 2000 as a harvest intern. He’s not the only former harvest in- of quality producers, along with a thematic match to the menu in both price and tern who decided to stick around; Deborah’s Room waiter, Eric Connolly, also began style. At least 100 selections must be oﬀered and overall presentation and appear- his JUSTIN career as a harvest intern. According to co-proprietor Justin Baldwin, ance of the list is assessed. As the number of wine enthusiasts continues to grow, “Without these guys, harvest wouldn’t happen. It’s a two way street, they supply the The Wine Spectator’s standards have increased; of the 943 new entries, 302 failed labor and the desire and in return they get an education.” to earn the award. Deborah’s Room at JUSTIN Vineyards and Winery was chosen Being a harvest intern is no easy task. They help with the entire process from to receive The Award of Excellence in 2006 and we recently received news that our gathering samples in the vineyards to getting deep into a tank and cleaning it out. 2007 submission was regarded a winner as well. We’d like to introduce you to this year’s excellent crew; some of whom have traveled With the wine list now in its second year, I can happily report that it has been a the world to help us this 2007 harvest season. resounding success. Guests in Deborah’s Room have enriched their dining experi- ence with the ability to further nuance their culinary adventure with wine selections Erin Quinn – La Honda, CA for every occasion and palate. With the wine list serving as a popular alternative of- Erin is a student at Cal Poly, San Luis Obispo majoring in General Engineering. He is fering to our selected JUSTIN wine pairings it has become commonplace for guests originally from La Honda, CA and has lived in San Luis Obispo for the past six years. to step out of their comfort zone and explore side-by-side juxtapositions with JUS- In his free time, Erin likes to listen to “good tunes” including rock and reggae music and TIN wines serving as the base with which to compare some of the ﬁnest wines in to enjoy life with his friends. He also likes to spend time playing with his cat “Wilma”. the world. While working for JUSTIN, he hopes to gain a thorough appreciation for wine. 28 Justin Times fall / winter 2007 29 Jaime Diaz – San Miguel, CA Jaime is a student at Cuesta College where he is studying to become a certiﬁed elec- JUST Events & Other Way Cool Happenings trician. Jaime is originally from Oaxaca (pronounced Wa’haka), Mexico and has been a resident of San Miguel for the last 4 years. In his free time, Jaime enjoys playing soccer with friends and lifting weights. Jaime also likes to play poker with his JANUARY 2008 JULY 2008 good friend Raul who runs our shipping department. - Invitation for 2005 ISOSCELES Pre-Release will be - Central Coast Wine Classic mailed to club members. - Guest Chef Dinner with Chef Daniel Bruce of Meritage, Laurene Germon – Orleans, France - SAVE THE DATE: 2005 ISOSCELES Pre-Release Boston Harbor Hotel, Boston, MA – July 11, 2008 Laurene is a second year graduate student in France working towards her Diplome Party at the Winery – January 19 2008 (No limit when - Racking & Blending purchasing 2005 ISOSCELES at the Winery this day!) National d’oEnologie (D.N.O.). She is enjoying working at JUSTIN and likes to - Winter Ski Trip - Date TBD AUGUST 2008 spend her free time horseback riding and enjoying ﬁne wines. Working at JUSTIN - Bottling of Sauvignon Blanc, ORPHAN - Guest Chef Dinner with Chef Sandro Gamba of is Laurene’s second internship. Her ﬁrst internship was in the southwest region of - Pruning begins Hampton’s, Four Seasons Hotel, Westlake Village, France, in the Trmagnac and Floc de Gascogne area. CA– August 8, 2008 FEBRUARY 2008 - Wine Society Gala – August 9, 2008 Eamon Lacy – Sunnyvale, CA - Feb. 1st 2005 ISOSCELES available at the Winery and - Wine Society Annual Golf Tournament at Hunter Ranch Online for Wine Society Members ONLY GC in Paso Robles – August 10, 2008 Eamon is a recent Ag Business graduate from Cal Poly San Luis Obispo. While he - 2007 Sauvignon Blanc Released - Green Harvest was a student at Cal Poly he enjoyed working the Cal Poly vineyards and is excited - Harvest Begins - JUSTIN Wine & Cheese Club Shipment Sent to be working the harvest here at JUSTIN. He enjoys the outdoors, traveling, and - JUSTIN Wine Society Silver Sea Cruise with Justin & a good bottle of wine that has a great story behind it. Eamon moved to the central Debby from London to Monte Carlo – August 31, 2008 MARCH 2008 coast 7 years ago and fell in love with the area. He also does electrical and structural - 2006 ORPHAN Released wiring on the side to help pay for his addiction to travel. - Zinfandel Festival – March 14-16, 2008 SEPTEMBER 2008 - Guest Chef Dinner with Chef Jason Wilson of Crush, - BIG Reds Shipment Seattle, WA – March 14, 2008 - JUST-In Case Cabernet Sauvignon Shipment Nicolas Fabre – Bordeaux, France - Bottling of Viognier - Crushing, Pressing, Pumpovers Nicolas is working for JUSTIN Vineyards & Winery for six months. He learned of the winery through Stephan Asseo, proprietor of L’Aventure Winery. Nicolas ﬁn- OCTOBER 2008 APRIL 2008 ished his BTS of Viticulture and Enology at Montagne St’Emilion at Libourne. Af- - 2005 ISOSCELES Released in general distribution - Paso Robles Harvest Festival – October 17-19, 2008 ter JUSTIN, Nicolas plans to return to France and work with his father at Chateau - Bottling of Chardonnay, Reserve Chardonnay, Syrah, - Guest Chef Dinner with Chef Stephan Pyles of Guionne in Appelation Cotes de Bourg. Zinfandel, Malbec, Petit Verdot, Cabernet Sauvignon Stephan Pyles Restaurant, Dallas, TX – October 17, 2008 - 2007 Chardonnay Released - JUSTIN Wine & Cheese Club Shipment - Wine Society Fall Shipment Trevor Campbell – Foster City, CA - Harvest Ends – we hope! Trevor is a fourth year Enology and Wine Business student at Cal Poly San Luis MAY 2008 - Hospice du Rhone Festival, Paso Robles – May 1-3, 2008 Obispo. When not working at JUSTIN, he enjoys soccer, wine, good beer, and poker. NOVEMBER 2008 - Paso Robles Wine Festival Weekend – May 16-18, 2008 - Guest Chef Dinner with Chef Tom Gray of Bistro AIX, - ISOSCELES Reserve Shipment Ricardo Luviano – Guanajuato, Mexico Jacksonville, FL – May 16, 2008 - Barrel Filling Ricardo joins not one, but two, brothers here at JUSTIN! His brothers Eraclio and - Bottling of Reserve Cabernet Sauvignon, Reserve Gonzalo have been members of the JUSTIN family for a number of years. Ricardo Tempranillo, SAVANT, JUSTIFICATION, OBTUSE DECEMBER 2008 is enjoying learning about winemaking and helping with the harvest. He likes to - 2006 Cabernet Sauvignon, 2006 Syrah Released - Far Out Winery Holiday Open house – TBD - Bottling of ISOSCELES Reserve, ISOSCELES, and spend his free time working around the house and he looks forward to his yearly JUNE 2008 Deborah’s Delight visits to his hometown of Guanajuato (pronounced Wah-nah-hwah-toh), Mexico - JUSTIN New Years Event - Wine Society Spring Shipment when he gets to spend time with his family. - Lateral shoot removal in vineyard - Red Blending Trials Mike Kramer – Las Vegas, NV Mike completed his undergraduate degree at the University of Nevada, Las Vegas Meet Eric Gray, Wine Society Lounge Coordinator, and enjoy wine tastings in our Members Only Lounge. in Philosophy. His long term goal is to continue learning about wine and the wine- Open Saturdays and most Sundays. Call (805) 238-6932 ext. 300 for operational hours. Don’t miss the making process. In his free time he enjoys listening to music, playing his guitar, and BEST winery tour in Paso with our wine educators! Tours oﬀered daily at 10:30am and 2:30pm. waxing philosophical. 30 Justin Times fall / winter 2007 31 JUST Updated! JUST Photos Check out our new website – scroll your mouse over the dots for a special treat! Tracy Conerly (left) and Peggy Adams (right) celebrate the success of the Destin Florida Wine Festival with a kiss to Justin! IF YOU HAVEN’T VISITED our website recently, we’ve undergone a complete update! The new site has been completely revamped and is ready for your eyes. We add new information almost daily. Go to the “News” Section and follow the link to the Photo Gallery to see what’s happening around the vineyard. New pictures are posted all the time! We’ve even added a ﬂy-in aerial map, showing the location of our growers. Take a “ﬂight” to see where the grapes come from that make your favorite wines Our winemaker, Kevin Sass, recently tied the knot with beautiful Hugh Thatcher receives The 2006 Justin & Deborah and click on each vineyard to learn more about our growers, their fruit, wife Julie. Congratulations! Baldwin Lifetime Wine Achievement Award. The new site has been completely revamped and is ready for your eyes. and how they got started in the wine business. Are you looking to ﬁnd JUSTIN wines in your hometown, but can’t? Under the “Trade and Media” section, you’ll ﬁnd interactive maps showing you who your nearest wholesaler is and their contact information. You can also check out our upcoming events by following the “Events” link and you can read all about our new tour program by visiting the “Visit-Stay-Dine” pages. Be sure to check it out and let us know what you think! Deborah Baldwin celebrates with MS Walker Massachusetts Valeriano Nevarez and son Valeriano Jr. with the 28th rattle- Portfolio Manager Peter Daunis (center) and Andy Cardin snake he’s caught this year, making it a “record” year for him in (right) from Bin 26 Enoteca winebar in Boston. the almost 20 years he’s worked for JUSTIN. 32 Justin Times fall / winter 2007 33 JUST Aging As of Fall / Winter 2007 Wine / Vintage 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 Sauvignon Blanc 5 4 4 4 4 1 1 1 1 1 1 Chardonnay 4 4 1 4 4 1 1 1 1 1 1 Viognier 5 5 5 5 5 5 1 1 5 1 1 Reserve Chardonnay 1 4 1 4 1 2 1 1 1 1 2 Cabernet Sauvignon 1 1 1 1 1 2 1 2 2 5 5 Reserve Cabernet 1 1 5 5 1 2 1 2 3 5 5 JUSTIFICATION 1 1 1 1 1 2 1 2 2 5 5 ISOSCELES 1 1 2 1 2 3 2 3 3 5 5 ISOSCELES Reserve 2 1 3 2 2 3 3 3 5 5 5 Orphan 5 5 5 5 1 5 1 1 1 1 5 Syrah 1 1 1 1 1 1 1 2 2 5 5 Halter Syrah/Reserve Syrah 5 1 2 1 1 2 1 5 5 5 5 SAVANT 5 5 5 5 5 5 5 3 3 5 5 Sangiovese 1 1 1 1 1 1 1 1 5 5 5 Cal Ital 1 1 1 1 1 1 1 1 5 5 5 Nebbiolo 1 1 1 1 1 1 1 5 5 5 5 Zinfandel 1 1 1 1 1 1 1 2 2 5 5 Mourvèdre/Rosé 5 5 5 1 1 1 1 1 1 5 5 Malbec 5 5 5 1 1 1 1 2 2 5 5 Petit Verdot 5 5 5 1 1 1 1 2 2 5 5 11680 Chimney Rock Road Tempranillo/Rioja Reserve 5 5 5 5 1 1 1 2 2 5 5 Paso Robles, CA 93446 USA Orange Muscat 4 4 4 1 1 1 1 1 1 1 5 Winery Obtuse 3 1 5 1 2 3 2 2 2 3 5 tel 805.238.6932 or 800.726.0049 fax 805.237.4152 Traditional Obtuse 5 5 5 2 3 3 2 3 5 5 5 Justin Wine Society / Orders tel 805.238.6932 ext 131 or 132 Call (805) 238-6932 ext. 101 or email justin@JUSTINwine.com for information on older vintages fax 805.237.4153 1. Drink Now JUST Inn / Deborah’s room Reservations 2. Hold until 2008 tel 805.237.4149 3. Hold until 2009-2010 plus fax 805.237.4164 4. Too late info@JUSTINwine.com 5. Not produced in that vintage, or yet to be released JUSTINwine.com 34 Justin Times fall / winter 2007 35 PRSRT STD US Postage PAID Oxnard, CA Permit No. 1215 36 Justin Times 11680 Chimney Rock Road Paso Robles, CA 93446 USA office 805.238.6932 orders 800.726.0049 x132 fax 805.237.4153 info@JUSTINwine.com justinwine.com
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