JUSTIN Food & Wine Blog

Summer Wine Education Series

At JUSTIN, we are passionate about education; not only for our staff, but also for our guests.  If you make a great wine, the best way to showcase  it is with a knowledgeable staff to guide our guests to learn more about wine when they visit us.

Two summers ago, we started a summer series of educational tastings held on Saturdays in our ISOSCELES Library to help educate our Wine Society members and guests on how to better understand wine and their personal tastes.  In about one hour’s time, I wanted to explain how to taste wine while evaluating some of our unblended component wines, as well as three vintages of our wines to show how everything comes together and changes over time. 

The series became very popular with many initial participants coming back for seconds…and even thirds!  In fact we have perpetuated this original topic with our August Deconstructing JUSTIN Wines sessions that will now incorporate our newest 2010 releases of JUSTIFICATION and SAVANT along with two other vintages of each featured wine.

This year we have expanded our topics to include a session about how to cellar and serve older wines, and others comparing multiple vintages of ISOSCELES and ISOSCELES Reserve, as well as a session dedicated to learning how to taste and compare wines. 

Have a look at our topics for this summer and plan to come to JUSTIN to learn about wine and enjoy a fun weekend in Paso Robles.  While you’re here, think about a stay at our JUST Inn, or dinner or weekend lunch at our Restaurant at JUSTIN. 

If you have any questions or want to reserve your spot in a class, please contact us at innkeeper@justinwine.com , or phone 805 591 3224 for more information.  Class sizes are fairly small so reservations are highly suggested.

We hope to see you here soon.

Jim Gerakaris, CSW

Certified Sommelier

 

June 2^nd – June 30th

Understanding Wine Tasting –Learn how to understand and evaluate wines like a pro.  This seminar will cover the basics of wine tasting using a checklist of characteristics that will help you to identify and talk about your likes and dislikes with a variety of wines.  We’ll cover the aromas and flavors present in wine as well as structural elements like tannins and acidity and how their interaction can affect balance and your perception of a wine as well as how it pairs with food.

• Held each Saturday @ 11:30 and 1:30  Each session is approximately 1 hour
• Cost is $30 per person / $24 Wine Society - reservations required

 July 7th– July 28th

Keeping a wine cellar - Join our Winery Sommelier, Jim Gerakaris, as he shows why and how to store, handle and serve older wines, including a decanting demonstration and a discussion about ways to start your own wine cellar. During the session, you will taste four vintages of ISOSCELES from the last decade in a guided tasting that will help you understand your personal taste and help you determine your own personal cellar strategy based on your individual taste.   Whether you already have a cellar, or are thinking about starting one, this tasting will help you understand why cellaring wine can increase your appreciation of wine as it changes in the bottle.

• Held each Saturday @ 11:30 and 1:30  Session is approximately 1 hour
• Cost is $30 per person / $24 Wine Society - space is limited, reservations required

 August 11^th– September 1^st  

Deconstructing JUSTIN wines – Learn how and why wines are blended and how they change in the first few years after release.  We’ll pick a JUSTIN blend like JUSTIFICATION or SAVANT and go through a guided tasting from barrel samples of component wines through three vintages of the wine including the newly released 2010 version. 

• Held each Saturday @ 11:30 and 1:30  Each session is approximately  1hour
• Cost is $30 per person / $24 Wine Society - space is limited, reservations required

Call for information about which wine will be featured for each Saturday.

 September 8th–29th

ISOSCELES Retrospective –Taste for yourself how ISOSCELES evolves over time in the bottle with this special guided tasting of four selected vintages from the last decade of ISOSCELES releases. 

• Held each Saturday @ 11:30 and 1:30  Each session is approximately 30-45 minutes
• Cost is $30 per person / $24 Wine Society - space is limited, reservations required

 October 6th–27th

ISOSCELES Reserve Vertical Tasting –   Join us for a unique tasting opportunity of three different vintages of ISOSCELES Reserve and understand how this exceptional wine develops in its first few years.  We’ll start with a barrel sample of 2010 ISOSCELES reserve and continue with the soon-to-be-released 2009, and conclude with last year’s release, the 2008 vintage.  Throughout the tastings we’ll highlight the differences in the blends and vintage characteristics as well as how the wines have evolved over time.

• Held each Saturday @ 11:30 and 1:30  Each session is approximately 30-45 minutes
• Cost is $30 per person / $24 Wine Society - space is limited, reservations required

The Blending Bench

As any avid wine drinker knows, the changing seasons are like pleasant Outlook reminders about what is happening in the vineyard, tasting room, and cellar. Wines put down in oak some 12 to 24 months ago are finally being released to excited palates (like the 2009 ISOSCELES...what a stunning vintage), while wines bottled quickly to capture the fresh, zesty flavors present at harvest are released only a few short months after crush, like our 2011 Sauvignon Blanc. Welcome to Spring at JUSTIN....

I've had the luck to work in the wine industry for over ten Springs now. While I do love to see the vines seemingly erupt back to life after a long winter nap, there are two things that really get my attention in May at JUSTIN. First, if we make it to May with the vines and buds intact, the specter of a possible frost wiping out a vintage is all but gone (Quick...knock on wood! A stubborn spouse's head will do!). Second, May is when Winemakers all over California start emerging from their cellars after months of working at the blending bench. Like mad scientists bursting out of their laboratories with a breakthrough they exclaim, "Behold! I shall give you a fleeting glimpse of what shall be anointed vintage 2010!"

This particular May marks the first time that the mad scientist behind JUSTIN's blends is none other than Scott Shirley, our new Winemaker. This week I had the opportunity to get a preview of where these wines were going with Scott now steering the ship, and I have to tell you, I am very impatient to get to our destination - AKA: the release of the wines (Insert whiny backseat voice, "Scccoootttt! Are we there yet")?!?!

This frames our team's first glimpse at the 2010 vintage of JUSTIN's most important wines. The tasting was attended by Fred Holloway (VP of Winemaking, Viticulture, Production, Interplanetary Time Travel, etc), Jim Gerakaris (beloved JUSTIN Som, tour specialist and wood fire pizza Jedi) and Craig Williams: trusted advisor and the winemaker behind 10+ vintages of Joseph Phelps' INSIGNIA. Scott took us through a blind tasting of 3 proposed blend ideas each for vintage 2010 ISOSCELES Reserve, ISOSCELES, JUSTIFICATION and FOCUS.

We tasted each flight of 3 proposed blends, ranked our personal favorites from 1-3, then tallied the group's POV. Like golf, lowest score was the favorite. At this point in the wine's life cycle, however, the ranking does not result in a binding decision. Instead, it sparks a spirited discussion about what the destination could look like. The prototype blends were compared, contrasted, defended or disparaged (politely). Varieties, vineyards, blocks, time, wood are all considered and reconsidered in mapping the next 12 month journey to the Promised Land. What was consistent throughout was that at least two different blends in each flight had one or more strong advocates at the table. This is a testament to both what was a good year in the vineyard, but even more so to how Scott's talent was already apparent in his rookie outing. Look for these exciting wines starting with the release of the 2010 JUSTIFICATION this Fall (set your Oulook reminders now!).

One last observation: Anytime wine tasting occurs among extroverted and opinionated wine geeks, at least one new word is forcibly added to the King's English as a descriptor for something indescribable. My favorite proffered in this particular tasting was "flauncy". I have absolutely no idea what this word was intended to mean. It was just kind of thrown out there in front of 4 confused faces for a while. So: Do your best to drop a "flauncy" in a conversation over the next month or so, and let us know what you decided it meant!

David K. Bowman
VP MKTG, DTC, EMEA, REO, EIEIO

Cabernet or Bordeaux-style Blend?

Continuing our Cabernet Country theme in May, it is worth looking into the different ways that cabernet finds its way into our glasses and how these styles have evolved.

The most traditional use of this grape is in a blend with a family of varieties like merlot, cabernet franc, petit verdot, and sometimes malbec that began in the Bordeaux region of France and particularly in the region known as the Medoc which is in the western part, or left bank of this famous wine region .  These varieties share similarities that form the core of what we generally recognize as the Bordeaux style of wine; fruits of blackcurrant, black cherry, spice of anise or even licorice, non-fruit cues of pencil shavings and graphite and a continuum of interesting highlights from  naturally occurring compounds in the grapes called pyrazines that have aromas that range from tobacco in its most subtle form, all the way to green pepper at higher concentrations .

In the Medoc, the affinity for Cabernet was clear.  It grew and ripened regularly, yielded powerful wines of high quality that had the ability to age well.  In the climate of Bordeaux, where the fruit is just ripe enough to pick and make into a great wine before winter sets in, the wines made from it tend to have a harshness that need some aging to tame these aspects of wines made from that grape in this climate. 

Because of the power of cabernet, wine producers began to experiment with blending, adding wines made from other grapes like merlot.  This variety ripens earlier, has more rounded fruit, and typically softer tannins which serve to soften the cabernet in a blend and makes it easier to drink a bit earlier.  Other varieties were added to the blend such as cabernet franc (which is a parent to cabernet sauvignon along with sauvignon blanc) and adds some bright red fruit character and a subtle tobacco element without the added harshness of cabernet sauvignon.  Petit verdot is also often added in small amounts to add color, structure and a floral component that it can sometimes exhibit.  In time, the traditional Bordeaux style emerged and remains a classic in the wine world.

In the U.S. after prohibition and especially from the 1960s onward in northern California, cabernet sauvignon became very popular because of its ability to produce wines of great character and its hardy growing traits.  Due to the warmer Mediterranean growing conditions and its later ripening character, cabernet sauvignon wines grown there were softer and more accessible than their cooler climate cousins, so they did not necessarily have to be blended to soften the cabernet.  Blending continued in many cases mostly based on tradition, but many single variety cabernet sauvignon wines were made that were very different and more ‘user-friendly’ than could be produced in Bordeaux. 

To add to the mix, in the 1950s and 1960s there were many wines being made that were named after famous wine growing regions such as Burgundy and Chablis. These wines were for the most part, made in bulk, blended, and had absolutely no resemblance to the famous wines for which they were named.  Partially to show the level of quality and the artisanal care taken to make cabernet and other quality wines, and partially because the warmer climate yielded wines that were more open and did not necessarily need blending, quality American wine producers adopted a philosophy of “varietal wines” which lauded wines made from one variety as compared with the lower quality blends of the time.

Looking back from the 21^st century at the evolution of Bordeaux blends and the use of those varieties here in the United States, you can now better understand the wines we make here at JUSTIN Vineyards & Winery.  We were founded to make the quality, cabernet-based wines in that Bordeaux style that have become ISOSCELES and ISOSCELES Reserve.  We have also evolved to produce what California does best; our JUSTIN Cabernet Sauvignon and Reserve Cabernet .  Blended, or single variety, these are wines strongly based in the traditions of both Bordeaux and proudly ,California.  From our experience making these wines for decades, we have found that the foundation of our success is the world-quality cabernet sauvignon that we grow and produce here in Paso Robles.  This is Cab Country!

Drink the wines you like, but understand why you like them,

Jim Gerakaris, CSW

Certified Sommelier

 

Replanting the Estate

Our vineyards, surging forward in this idyllic and mild spring, are once again showing visible signs of life; yet some of the most exciting developments are still hidden from our direct view. Inside protective paper boxes, newly planted grape vines have sprung to life.

 

 

 

 

 

 

 

 

 

A young vine in its protective cover

 

Some of the original blocks of vines that were planted back in 1981 were not producing the same quality of fruit that we wanted. These cabernet sauvignon and merlot grapes were planted in the standard fashion of the early 80’s, with rows spaced 12 feet apart and grapes planted every 6 feet. This layout worked amazingly well with some of our vineyard blocks, such as, Block 15; producing some of the best cabernet sauvignon we have grown to date. Cabernet from this block always ends up finding a home in our ISOSCELES and ISOSCELES Reserve blends.

A few of these original blocks, however, have not produced the caliber of grapes we have come to expect from the rest of our vineyard. Even though these select blocks were only a few feet away from those such as Block 15, we found the less successful ones did not produce the same quality of fruit due to the difference in soils, and slope of the hill it was on. Luckily, we now understand a lot more about the plethora of factors that go into the layout of a vineyard, as opposed to 30 years ago. With this knowledge, we came to the realization that the time had come to modify the row orientation of these vineyard blocks.

In the early winter months of this year, trellis systems were put into place in order to provide support for the new vines to come. Following this, in early spring we were able to begin the replanting of the newly designed blocks, as well as utilize new areas that were previously unplanted. To complete this project, a crew of almost 40 vineyard employees was hard at work, planting just over 16 acres of grapes.

The replanting process for each vine is undertaken by hand. First, a hole about a foot deep is dug, and into it fertilizer and organic compost is placed. This helps the fledgling vine to grow quickly and establish itself before our warm, dry summer arrives. The baby vine is then placed into the hole, tied to a support stake, and gently surrounded by earth. After planted, a protective paper cover is placed around the vine, ensuring that pest and cold don’t damage the new vine; essentially, acting as a small greenhouse. While we will dry farm these vines in the future, they are currently being irrigated in order to compensate for the meager rainfall we receive each year, and to ensure the young vine develops the deep root system it needs in order to excel.

  

 

 

A newly planted cabernet sauvignon grape vine

 

 

We drastically reduced the vine spacing from 12 feet to 8 feet and planted the new grapes only 3 feet apart instead of the previous 6 feet. The increase in vines per acre will cause the vines to compete for water and nutrients; a stress that we believe will cause more intense and desirable flavors. We also used several different row orientations to make sure that each type of grape gets the perfect amount of sun in needs to ripen.

 

 

 

 

 

 

 

 

Rows of newly planted vines in their protective coverings

 

It will take several years for these vines to begin producing useful fruit, but we have great hope for them. We are excited to keep you posted on the progress of our newly planted grapes. In the mean time, I hope you will continue to enjoy the fruit of the rest of our happily producing vineyard.

 

Cheers,

Chris Jahns, CSW

 

 

Make No Mistake...This is Cabernet Country

We at JUSTIN have been committed from our inception to making wines in a Bordeaux style that “...belong in the company of the finest wines in the world."  If you are making wines based on the Bordeaux winemaking tradition, it means that you will be using the grape varieties of that region located in Southwestern France known for wines made from cabernet sauvignon or merlot, blended primarily with cabernet franc, petit verdot and malbec.

Cabernet sauvignon is considered a “noble” or “classic” red winemaking grape variety, along with such other varieties as pinot noir, syrah, merlot, sangiovese and nebbiolo.  Of all of these “classic” varieties, cabernet sauvignon and merlot, the two Bordeaux varieties in the list, have proven the most adaptable to the varying conditions found in wine growing regions around the world.  This is not to belittle the others on the list, but with the exception of syrah and less so pinot noir, these grapes are most happy and show their classic character when growing in their original homes in France and Italy.  Of these varieties, cabernet in particular has shown an ability to produce distinctive wines in a wider range of climates and soil types around the world making it one of the most grown, if not the most well known fine red wine variety used for winemaking in the world.

A result of crossing cabernet franc and sauvignon blanc centuries ago, cabernet sauvignon rose to prominence in the western, maritime influenced region of Bordeaux called the Medoc.  Here a more moderate climate and gravelly soils allowed this late ripening grape to really show its stuff.  In the United States, cabernet established a strong foothold in the warmer Napa Valley; producing wines similar to those from its original home, but with greater fruit expression that like its archetype could still develop complexity over decades in the bottle. This success of quality cabernet in the “New World” acted as a springboard for greater things in other regions of California and around the world.  From the red soils, or Terra Rossa of Coonawarra in South Australia to the coastal regions of Tuscany in Italy, where it is blended with the native sangiovese grape to make the famous “Super Tuscan” wines from the Bolgheri  or Sassicaia DOCs and used in smaller amounts in the lesser known wines of the Carmignano DOCG, cabernet has established itself as variety that is expressive of its source and capable of producing some of the most distinctive wines in the world.

In the early 1980s, when he was looking for a place to produce his idea of a “First Growth” Bordeaux styled wine here in the California, our founder Justin Baldwin, considered starting his quest in Northern California but he was convinced that Paso Robles had the ability to produce a quality cabernet based wine that could compete with the best in the world.  The combination of calcareous soils, as well as one of the widest swings between day and night temperatures of any winemaking region in the state, gives Paso Robles the ability to grow some very high quality and distinctive cabernet; wines that have both great intensity and complexity, but with elegant structure and balance. 

Additionally, the particular area that he chose in the far western region of what became the Paso Robles AVA, has an elevation between 1,200 – 1850 ft. above sea level  which is higher than many of the mountain vineyards of the Mount Veeder AVA and about equal to Howell Mountain AVA, in Napa. This elevation further mitigates the Paso Robles summer heat at night and provides us with more rain than the rest of the AVA during the winter months, providing exceptional growing conditions for quality cabernet.

Taking all of this into account, Paso Robles in general and the area around JUSTIN Vineyards & Winery in particular, is capable of producing its own style of distinctive high quality cabernet sauvignon.  These are wines with great expression of classic cabernet blackcurrant fruit, layered with the characteristic Paso Robles mineral cherry accents.  Instead of the more typical “fat”, or “jammy” structure you see in so many New World wines, JUSTIN cabs have  a more classic, elegant and crisp structure with firm, smooth tannins that perfectly frame the flavors of the wine and make our cabernet more accessible in its youth, but ultimately cellarable for at least a decade in most cases. 

In recent years, Paso Robles has become known at the “third region” in California, often named with Napa and Sonoma for the state’s most distinctive wine production.  The way things are going, we might even be able to soon shed our “up and coming” designation!  In fact, when it comes to cabernet sauvignon, we are only just beginning to hit our stride in the world of fine wine producing areas, so if you have liked our cabernet based wines in the past you will really like what is coming.  Stay tuned because we’re going to show you that Paso Robles is Cabernet Country. 

 Jim Gerakaris, CSW

Certified Sommelier

The JUSTIN Experience

Each morning on my way to work I ponder what the day will bring us out at the gorgeous, romantic, and exciting place that is JUSTIN Vineyards & Winery.  As part of the JUSTIN Hospitality Team, everyday we collectively make sure each guest leaves with a memorable experience- whether tasting, staying, dining, or touring; we do everything within our capacity to see each visitor leave happy, and wanting to come back for more.

Upon my arrival I walk into our beautiful lobby, eager to greet our JUST Inn guests and find out how their evening went before they head back into The Restaurant, to enjoy yet another delicious meal. I am pleased to say we find that most Inn guests we host are sharing a special occasion with us, and we just love to hear the fascinating stories our guests have to tell us about the previous night or the night to come. The creative preparations of Executive Chef Will Torres provide for one of the most enjoyable culinary experiences one could hope to have, making any celebration that much more special. Most Inn Guests opt to enjoy the impressive 5 course meal with wine pairings perfectly suggested by our Certified Sommelier, Jim Gerakaris, and Dining Room Manager, Timothy Argie.  Once overly satisfied, they are always ecstatic to make the short walk back to their suite to wind – down fireside. 

The next day, after the JUST Inn guests finish indulging in their coursed breakfast, I can then check them in for the 10:30am Winery & Cave Tour, also included in their stay. I find that often time’s guests go for the latter tour offered at 2:30pm; in favor of exploring the neighboring wineries, tasting through our current profile, hiking through the vineyards, or just relaxing poolside in the meantime. On the Winery & Cave tour, one of our Certified Wine Specialists educates our guests about the history of the stunning Adelaida Hills region that’s surrounds us, our winery, and vineyards. While touring the crush pad, where all of our fruit is crushed, de-stemmed and/or pressed; as well as the tank room, where our fermenters are busy at work, our visitors are able to actually see the winemaking process in action. For me, and most wine aficionados, this is a fascinating site, as the art of winemaking never ceases to amaze. After going through our extraordinary 5-story barrel chai, our JUSTIN fans are always impressed. The barrel chai is essentially 18,000 square feet of caves holding our aging wines underground in barrels, but also doubles as a great reception site for the spectacular events we host – and not to mention, a popular place to pop the question! Following the tour we welcome our guests to sample wine in our breathtaking tasting room.

Upon entering through the wrought iron gates of our tasting room, our visitors are greeted by our proud tasting room staff, with an assortment of our exceptional wines awaiting you. JUSTIN tasting room attendants are comprised of not only educated wine specialists, but wine enthusiasts. Each of our staff members thoroughly enjoy conversing, and educating our tasters; offering an intimate and truly memorable time for everyone. This full JUSTIN tasting experience ensures each guest departs fulfilled and smiling. 

Once the day is over, and it comes time to leave for the night, I can then reminisce through the days occurrences on my drive home.  I get to leave work feeling rewarded,  and equally fulfilled as those I had the pleasure of accommodating. I can honestly say each and everyday the JUSTIN hospitality team enjoys the privilege of contributing to each guests memorable experience, and strives to make each one better than the last. We hope you can come visit us soon, and let us help create a remarkable JUSTIN experience for you! To hear more, please reach out to me at 805-591-3224.

Cheers!

Rachelle Ruggeri

JUSTIN Paradigm Shifts!

You may wonder how the term “paradigm shift,” fathered by Thomas Kuhn in his seminal 1962 work, The Structure of Scientific Revolution, applies to wine- but I think I can make its case. Kuhn said change is a revolution, a transformation in which, “one conceptual world is replaced by another.” The printing press or the internet certainly qualifies, and now I argue there is a new paradigm unfolding at JUSTIN. I am speaking of the new packaging of our wines, starting with the release of our 2010 Cabernet Sauvignon. Kuhn said change is difficult and resisted. Change doesn’t just happen; it is driven by, “processes set in motion.” Awareness of those developments is a “prerequisite to all acceptable changes in theory.” Well, we have been aware for some time now that our existing packaging needed upgrading, in order for it to better align with the ever improving quality of our wines, and the times.

From our first release in the mid 1980s, our labels reinforced the distinctive quality of our wines. The use of an artist to depict his or her vision of the winery and surrounding vineyards was changed annually to celebrate the unique vintage Mother Nature dealt us each year. Every vintage of JUSTIN wine reflected the imprint in which Nature gave us that year. Although each vintage stood on its own, there was a common thread linking every vintage, each was a distinguished JUSTIN wine. Artists changed annually, yet their subject (our winery and vineyards) stayed the same; reinforcing that each year was different, yet the quality stayed the same. We built our entire visual image on this concept, and it worked for almost 25 years. We were happy, and like Kuhn says, “…reluctant to change,” but outside forces were at play.
Consumer confusion over a new label each year, annual label registration in 50 states, and being more relevant to the times, was part of the “processes.” More compelling was the need to demonstrate the “seriousness” of our wine, its now ubiquitous presence, and its ever advancing quality.

  

To accomplish this goal, we did two things. First, we had a completely new bottle made exclusively for JUSTIN. We went to France and with the aid of top designers had a one of a kind mold made for our bottles. Second, we are moving away from the paper labels in favor of silk screening each bottle individually. One thing we did not change was our globally recognized triangle logo. The result is nothing short of stunning! When you hold our 2010 Cabernet Sauvignon in your hand, you’ll see the results of our “revolution,” you’ll know its something special, you’ll know it shouts quality, and you’ll know its a JUSTIN wine.

Enjoy,

Justin

 

 

You are what you eat...Jamie Oliver's Food Revolution

“Life is too short to drink bad wine!” While this phrase is a bit reductionist, as a sommelier I am always happy to see some selection process in play when people decide what to put in their mouths. But my question is; why don’t we see “Life is too short to eat bad food” stickers and t-shirts? Just as with wine, the quality and quantity of food we eat has an impact on our lives. Our food choices and can literally mean the difference between life and death to many of us.

Don’t worry; I am not going to quote numbers about elevated obesity, early-onsetdiabetes, or other diet related diseases. These are known problems and it is a fact that our lack of good choices about what, and how much we eat have been a large part of these growing health problems. Recently, Jamie Oliver, talented chef, TV personality and food educator has launched Jamie Oliver’s Food Revolution, a campaign to help give us the tools we need to start making some of these personal changes easier. With some interesting menu options, and without taking away from our enjoyment of savoring it, Jamie helps us understand that the trick is to get into the kitchen a little, and use good ingredients that taste great. I’ll let you go through his website to see all the excellent resources his program is providing, but I would like to invite you to participate in a unique cooperative effort between Jamie Oliver’s Food Revolution and JUSTIN.

For the next few weeks, it’s my pleasure to suggest pairings of selected JUSTIN wines for a dinner you will prepare from the recipes Jamie has included on his website. Once you have selected your recipes, you can go to the JUSTIN website’s Jamie Oliver’s Food Revolution page where you can browse our wines, related events, and click the “Ask the Sommelier” link to tell me what you are planning
to serve. I’ll send along recommendations of which wines I would drink with your choices and you will be on your way to serving a knock-out meal that will taste great. You‘ll have great wines, matched with good food, that is good for you!

As many of you know, I like to cook and feel that dining is an important part of appreciating wine. Dining at great restaurants and enjoying some top flight wines is something that I enjoy, especially when travelling. But despite most peoples’ impressions of what Sommeliers eat and drink, most of the time I enjoy preparing meals at home with fresh, locally sourced, seasonal ingredients. From home-made breads or healthy pizzas, like the one in Jamie’s recipe collection that I bake in my wood fired brick oven, to classic Mediterranean dishes that are both healthy and delicious, I find that I can get restaurant quality at home with just a little effort. Food like this is healthy, simple to prepare, and most importantly, makes for a great meal especially if you invite over some friends (or mates, as Jamie would say) and I encourage you to try it. I’m looking forward to seeing your recipe choices so you can enjoy a bottle or two of JUSTIN wine with your meal as well. Buon apetito!

Drink the wines you like, but understand why you like them,

Jim
Gerakaris, CSW, Certified Sommelier

JUSTIN Winery
Sommelier and Wine Educator

Riding for Wellness

 

 

 

 

 

 

 

As I was getting ready for work this morning, I looked down at my arms and noticed a faint jersey tan line from my ride yesterday. I thought to myself, yes, cycling season is officially here! Yesterday was my first outdoor ride in almost 4 months and what a ride it was. I rode down Highway 46 West, passing vineyards and wineries, making a right onto Vineyard Drive, only to pedal by more vineyards and more wineries. Spoiled much? I must admit, I am privy to some of the most scenic riding in all of California. Yesterday while pedaling up the beautiful, shady, oak-lined Peachy Canyon Road, with my legs burning, heart pounding, and rhythmic breathing, I think about how lucky I truly am.

My excitement to be back on the bike only escalates as I look ahead to all the spring cycling events here on the Central Coast. One in particular is a special event that combines some of the best the Central Coast has to offer; a fun and challenging along the wine roads of Paso Robles, good wines, and a great cause. The Tour of Paso – Founder’s Team Challenge is a 35 mile, wine country bike ride, organized by The Wellness Community California Central Coast. TWCCC is part of a national non-profit organization that provides support, education and hope to people with cancer and their loved ones, free of charge. As such an important part of the community, The Wellness Community relies on events like this, to keep the programs at their programs going. Justin Baldwin, founder of JUSTIN Vineyards & Winery and one of the founders of TWCCC has decided to put a team together to represent JUSTIN at this event! If you’re as excited about being back on the bike as I am, and looking for a fun spring cycling event, join Team JUSTIN on April 21^st for the Tour of Paso – Founder’s Team Challenge.

Click the link below for registration information.

http://www.tourofpaso.com/

Mike Giese, CSW

Tasting Room Manager

JUSTIN Vineyards & Winery Appoints Scott Shirley as Winemaker

There are  several events that can define a winery; location, varietals used, barrels usage are some of the few. However, in my experience and opinion there is one event that emerges as having the most impact and with JUSTIN we have just made that crucial step. I am proud to reveal that we have just recently appointed Scott Shirley as our newest winemaker.

A graduate of UC Davis, Scott received a degree in Biochemistry and has been involved in the wine industry for the past 15 vintages at several prestigious wineries, such as The Hess Collection and Opus One.  Scott has spent his career specializing in understanding microclimates and distinguishing which grape varietals achieve varietal flavor perfection.  He has trained his palate on Bordeaux blends which working for Opus One and is excited to hit the ground running with what is shaping up to be a very excited and landmark 2012 vintage for JUSTIN.

With this news there are sure to be questions. However, rest assured that we have a passion for our wines and are going to continue with striving to create wines that do continue to belong in the company of the finest wines in the world. Scott is going to be bringing a wealth of knowledge and experience and along side Fred Holloway and Paul Kaselionis we are only going to be able to achieve even higher standards of quality.

I would like to welcome Scott, his wife Margaret and his two daughters to the JUSTIN Family. We are all looking forward to 2012!

Brian Connor, CSW 
Wine Society Lounge Coordinator 
Brian@justinwine.com