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JUSTIN Vineyards _ Winery


         fall/winter 2007
       “to belong in the company of the finest wines in the world.”

                                                                            Table of Contents
Our P hilosophy                                                                  4
                                                                                     Proprietor’s News by Justin & Deborah Baldwin
                                                                                 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
           — 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
                    — click: Our Wine Club.

                    To ask about wholesale or retail availability in your
                    state, call us at (805) 238-6932 ext. 101.


   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

                                                                                                           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

 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
                  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.                                                                                                                                           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
         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 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, 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.
                                                      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 for information on older vintages       fax 805.237.4153

1. Drink Now                                                                                        JUST Inn / Deborah’s room
2. Hold until 2008                                                                                  tel 805.237.4149
3. Hold until 2009-2010 plus                                                                        fax 805.237.4164
4. Too late
5. Not produced in that vintage, or yet to be released
34 Justin Times                                                                                                                        fall / winter 2007 35
                                                PRSRT STD
                                                US Postage
                                                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

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