JUSTIN Food & Wine Blog

Six JUSTIN Employees Become Certified Specialists of Wine

Congratulations to six JUSTIN staffers, who recently passed the Certified Specialist of Wine exam! On December 17, 2010, the JUSTIN team gathered on our Wishing Well patio to take a test on material that  some had been studying for months.

To become a Certified Specialist of Wine (CSW), one must study a 214-page Society of Wine Educators CSW Study guide and pass a 100-question, multiple-choice, cumulative exam. To become certified is “to recognize a high standard of academic wine knowledge and the mastery of key elements within the world of wine and vine as determined by a team of wine industry educators.”

For nine months leading up to the exam, the JUSTIN team met for bi-weekly study groups, where they discussed winemaking regions, wine production, grape growing,  varietal characteristics, wine service, wine chemistry, and wine laws. In addition to studying the material, the study groups conducted tastings of wines from all over the world.

“Not only does this add credibility to the knowledgeable and wonderful staff in the tasting room,” said Tasting Room Manager Seth Engel, “it is a coveted title to carry with them for the rest of their lives.”

The JUSTIN crew is never done learning. Chris and Brian are studying for their Level 1 Introductory Sommelier Exam as well as the Cicerone Certified Beer Server Exam, and Jim is studying to become a Level 3 Advanced Sommelier. Several employees who already have their Level 1 Sommelier certification are working toward Level 2, Certified Sommelier.

Join us in our tasting room for an educational tasting experience!

The JUSTIN Tasting Room is open from 10am-5pm daily. We recommend arriving no later than 4:30pm in order to get the full tasting experience. Please call the tasting room at 805-238-6932 ex. 3211 with any questions.

January 2011 JUSTIN Vineyard Update

The production team barrels down the last of our 2010 Cab Franc

Happy New Year from the Vineyard and Winemaking team at JUSTIN! Even though harvest is finished – we just barreled down the last tanks of Cabernet Franc – the vineyard team is still hard at work.

January marks the beginning of the JUSTIN pre-pruning program. This is when the team begins to prune last year’s canes off of the JUSTIN vines that are head-trained and cane-pruned. Our Estate Cabernet Sauvignon and Cabernet Franc, which were both planted in 1982, fall into this category. “By pruning, we can control the vine’s growth during each individual season,” says Vineyard Manager Paul Kaselionis, “We prune to increase air and light circulation in the canopy, which has a direct affect on flavor, color, and size of the fruit.”

Vineyard Workers Prune Estate Cabernet Sauvignon

Directly following the pruning, a small team follows behind to tie down the vines. Depending on the trellis system of a particular lot, the team either ties down this season’s canes (to establish the fruiting zone for this season), or ties down the cordon (so they do not flop onto the ground and remain on the fruiting wire).

Un-pruned Cabernet Sauvignon vines (left) beckon a hillside of pruned vines.

Four blocks, encompassing 29 acres, of JUSTIN Estate vines are head-trained and cane-pruned. The rest of “The Ranch,” as the team refers to the entire 65 acres of JUSTIN grapes, is fully pruned. When the vineyard crew finishes the cane-pruned blocks, they will begin pruning on the rest of The Ranch. This will take between four to six weeks to finish. 

 

Check back next month, when Production will start their annual weed-abatement program using our Pelenc Sunflower System.

Breakfast with JUSTIN Chef Tim Barakat

Guests of the JUST Inn Bed and Breakfast are in for a treat – Deborah’s Room Chef Tournant Tim Barakat has begun preparing breakfast daily! Tim believes in using locally sourced ingredients as often as possible, and this is certainly reflected in his fresh and innovative breakfast dishes.

So, what has Tim been serving up lately?

Savory Quinoa Pancakes with Lingonberry, Blackberry, and JUSTIN Cabernet Sauvignon Preserves

Toads in a Hole – a traditional English breakfast.
Maple-Infused Soufflé with Local Chicken-Apple Sausage and Soft-Boiled Egg Yolks

Poached Eggs over Black Pepper Polenta with Smoked Paprika and Caramelized Onion
Finished with Local Lemon Oil and Micro Chard

Breakfast in Deborah’s Room is only available to JUST Inn Guests. To make a reservation, visit our website or call 805-591-3224 between the hours of 9am and 5pm.