JUSTIN Food & Wine Blog

Getting Ready for Harvest

By Paul Kaselionis, Grower Relations & Estate Vineyard Manager

This season seems to have flown by as we are already talking about harvest in July. There are other wineries in California picking grapes as early as last week for sparkling wines and early harvest varieties. At JUSTIN, we are getting closer and closer. We have several blocks wrapping up veraison this week. Veraison is when the grapes make the final conversion from a hardy green grape into either a red grape for red wines or yellow grape for white wines. As some of our early samples have indicated, we could easily start harvest in mid-August this season.  Compare this to last season; we’re about 2-3 weeks ahead. Compare this season to 2011, a late harvest season; we’ll be almost 6 weeks ahead.

With that said, we are finishing up the final touches in the vineyards before harvest.  We have quite a bit to accomplish in the next few weeks.

BIRD NETTING
Birds have a great sense of when the sugar starts to accumulate in the berries.   We have carefully selected the most susceptible areas of the vineyards to protect with bird netting.  The balance of the vineyard will see a combination of reflective tape and loud horns to keep the bird away from our sweet  berries.  We’ll start putting up the netting and reflective tape in the next week or so.

COYOTES
This year, we’ve also seen an increase in coyote damage in our Orange Muscat fruit on the Estate Vineyard.  We’re still trying to determine how to combat this new threat as they have not bothered our vineyards in the past.

MACHINERY & BINS
The other preparation is getting the harvest bins, trailers, and equipment prepared for the coming harvest.   Our trailers need the wheels reattached and joints lubricated.  We clean all of our harvest picking bins and macro bins prior to the start of each harvest.   So the scrub brushes will come out and cleaning will commence in the next week or so.  Finally, we need to move our forklifts, tractors, and fifth-wheel trailers onto the appropriate ranches, check and lubricate all their joints, and perform our final safety checks.  The straps that hold the macro-bins on the trailers are checked for integrity.  The boards on the trailers are checked for splitting and properly secured.  The forklift’s arms are checked for cracks and levelness.

This has been an exciting season and we look forward to the next phase, harvest.  Ironically, we are also in the planning stages for post-harvest.   We are selecting winter cover crops and strategizing on how to winterizing the ranches for the pending El Niño rains.

Paso Robles, CA vs. Bordeaux, France - Which Wines Rule? (Part 1 of 2)

Tasting Room Manager Chris Jahns and Winery Sommelier and Wine Educator Jim Gerakaris discuss the differences between growing and making Bordeax style wines in the Bordeaux region of France and in Paso Robles, California.  Chris and Jim both have backgrounds in Wine Education having received certifications from both the Court of Master Sommeliers and Society of Wine Educators.  Chris has additionally completed his Level 3 WSET certificate.

Through their eyes, we hope to present a detailed, but easy to understand, series of posts about how Cabernet Sauvignon and other affiliated grape varieties of the Bordeaux region (cabernet franc, merlot, petit vedot and malbec) can be used to make some of the most outstanding, but different wines due to regional differences between Bordeaux, and Paso.  We hope you’ll enjoy this series.

BORDEAUX

By Jim Gerakaris, CWE
Winery Sommelier and Wine Educator

Cabernet sauvignon is always thought of as the core Bordeaux grape variety, but in reality it is really only the star of the show in one region of Bordeaux referred to as “the Left Bank”, specifically the Medoc region.  In fact cabernet sauvignon is the only grape variety of the five main ones associated with Bordeaux* that we know for a fact actually comes from the Medoc. 

A “child”, or crossing of two other varieties used in the region - cabernet franc and sauvignon blanc, cabernet sauvignon literally has its roots in the Medoc and is perfectly suited to the climate and soils of the region.  Let’s have a look at why this grape variety shines so brightly in the Medoc.

With a forest on its western side to protect it from the cold winds that blow off the Atlantic, and the Gironde River on its eastern shore, the Medoc sees temperatures that are only a few degrees warmer than the area often called “the Right Bank.”  Cabernet sauvignon is a late ripening variety that has adapted to the weather of its home region, so much so that when planted on the marginally cooler Libournais, it does not show the greatness it does in the Medoc.  For this reason, you will find that Merlot, an earlier ripening variety, is the variety that produces most of the great wines on “the Right Bank”, most notably in the regions of St. Emilion and Pomerol.

SOIL

Of course, this conversation would not be complete without a discussion of soils, and once again, the soils of Medoc are well suited to cabernet sauvignon, but maybe not for the reasons you might think.  Yes the parent material for most of the soils in the Medoc and in much of Bordeaux is indeed calcaire, a type of limestone not so different than what we see in areas of Paso Robles, but as in most regions that grow great wines, there is an interesting interaction of soils, climate and geography behind the scenes in Bordeaux.  The best areas for growing grapes in the Medoc, cabernet sauvignon specifically, are large mounds of gravel that were deposited by the Gironde River over millennia that effectively lowered the water table by their height of only a few meters, providing good drainage to the sensitive roots of the vines that are grown on them. So you can see that in Bordeaux, like Paso Robles, water is it is also a challenge, but in the case of Bordeaux, there is too much of it!  There is clay underlying the soils in areas that can be used for grape growing here, but the difference between a top line, or First Growth Chateau and a Cru Bourgeois, or common wine depends on the complex interaction of the height of the water table, depth of top soils, gravel, sand, and underlying clay deposits.

WEATHER

One last point has to do with the weather of each year.  Unlike Paso Robles, Bordeaux receives rainfall through most of the year, with about two inches of about thirty four annul inches falling in the peak growing season of June through August, and an average of three inches in September alone, meaning a high probability of a wet harvest in many years.  In the past, Bordeaux has been considered a marginal climate for growing late ripening varieties with one, or two “great vintages” occurring each decade.  Climate change changed this with the last 20 years being only slightly cooler than the climate of Napa.

In its formerly cooler years, Bordeaux produced wines that were more hit or miss, with the greats being really great and the not so great being, well…sub-par. The character of the wine was harder, often requiring decades to soften harsh tannins and showing distinct green, herbaceous qualities in their youth. Most recently, Bordeaux has been producing much more ripe, earlier developing (still requiring five to ten years to soften) wines partially due to a slightly warmer climate, but equally so due to high critical acclaim for more fruit driven, earlier drinking wines.

*Cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec

** The Dutch were actually contracted in the 1600s to drain areas of the Medoc in an effort to make more land arable for planting grapes and other crops. Jalles, the deep channels they constructed are still visible an in use.

 

Justin Baldwin Discusses Which French Chateaux Influenced His Decision to Create JUSTIN (Part 2)

By Justin Baldwin

As we celebrate the twenty fifth anniversary of ISOSCELES, I have taken some time to reflect back on experiences that lead me to Paso Robles and to the creation of our propriety blends.  In this blog post, I’ll share three Chateaux that shaped the creation of JUSTIN Vineyards & Winery.

 

Chateau Prieure – Lichine

In 1951, a well-known and respected American wine writer named Alexis Lichine bought this famous property for $16,000.  I was curious to see what you got for that little money for a winery and vineyard in the middle of Margaux back in the 1950s.  I was even more curious to meet the man himself.  He was everything I had heard about him (witty, knowledgeable with a bigger than life personality). We had a wonderful talk in which to my surprise he related to me his knowledge of Paso Robles extolling its virtues and potential to produce Bordeaux style wines.  His encouragement of my pursuit of my Paso Robles dream was pivotal in my commitment to leave banking and follow my passion for making wine.  His decision to buy a lesser known property located in what was then a secondary area sealed my allegiance to Paso Robles – but by then you couldn't touch anything even in Paso Robles for $16,000!

 

Chateau Cheval Blanc

This king of St. Emilion fascinated me for its use of combining cabernet franc with merlot and its total absence of the use of cabernet sauvignon.  I had the good fortune of trying this wine numerous times when I worked in a London merchant bank thanks to our Managing Director's fondness of its charms and being invited to almost daily "business" lunches as the only American on staff.  I knew I would produce a cabernet sauvignon dominate based Bordeaux blend which ultimately would be named ISOSCELES.  I also planned to release cabernet franc and merlot as single varieties.  Cheval Blanc's style influenced me to consider making a second blended Bordeaux combining cabernet franc and merlot.  After a few years of bottling and selling cabernet franc and merlot as single varieties, my visit to Chateau Chevel Blanc ultimately influenced the creation of JUSTIFICATION.

 

Chateau Lynch-Bages 

In the mid 70's the scion of the controlling family of this esteemed estate, Jean Michel Cazes, took control of his family's second growth property and ushered in reforms fnot adopted by his friends until many years later. Fermenting in stainless steel tanks was almost heresy to his Bordeaux neighbors, but common place in the nascent California wine world.  Jean Michel was one of the first to employ this game changing technique.  I wanted to see first-hand the impact of his use of stainless steel in controling fermentation temperatures in lieu of cement or wood tanks.   I toyed with returning to fermenting in wood or cement tanks, but my visit with him quickly dissuaded me.  Now we use a more refined version of cement tank fermentation, but then the cement tank technology of today did not exist. 

 

His pioneering also led him to initiate production of what is, for my money, the finest white Bordeaux produced – Blanc de Lynch-Bages.  JUSTIN’s Sauvignon Blanc evokes qualities of his white Bordeaux even though Blanc de Lynch-Bages is a blend of sauvignon blanc and semillon grapes.  When we started production of JUSTIN’s Sauvignon Blanc you can bet my desire was to emulate as close as possible Jean Michel Cazes white wine!  Fortunately, our limestone soils produced a wine that mimicked a combination of both grape varietals even though we only grow sauvignon blanc.  My life went full circle when in 2001 I was inducted into the prestigious Bon Temps of Medoc Society by none other than the then President that ancient order - Jean Michel Cazes!

All photos credit - Wikipedia.  License

 

Justin Baldwin Discusses Which French Chateaux Influenced His Decision to Create JUSTIN Vineyards and Winery and our Iconic ISOSCELES Wine

By Justin Baldwin

Twenty-five years ago my dream was for ISOSCELES become an iconic Bordeaux style wine that would grace the wine list of upscale restaurants and be revered by serious wine collectors.  I am gratified that today my hope has become a reality as we celebrate the twenty fifth anniversary of ISOSCELES.  The journey here has been an adventure.  Early on, my vision was influenced by some of the great wines of the Bordeaux region in France.  Over the next two blog posts, I’ll share with you some epic experience that shaped my vision for the creation of JUSTIN Vineyards and Winery and the birth of ISOSCELES.

During the late 1970's and early 1980's, I made several visits to my favorite Bordeaux producers.  My goal was to narrow down the style of wine I most enjoyed and gain as much insight into how it was produced as possible.  Prior to my visits I read and reread the most authoritative book on wine of its day – Hugh Johnson's World Atlas of Wine.  His book provided a road map that not only detailed the wines produced and their locations, but also drilled further down to reveal varieties planted and included important tidbits on the proprietors.  To this day I feel the soul of a wine resides in its proprietors with their passion reflected in the style and character of their wines.  Thus, I wanted to not only see the properties and taste wines, but more importantly I wanted to meet the people behind the wines.

So here are some of my most memorable visits:

Chateau Margaux  

Always my favorite Chateau in Bordeaux!  I love the subtle sophistication and approachability of their exquisite wines.  In my opinion, Ch. Margaux is the odd man out of the five First Growth Bordeaux wines as it exhibits a more feminine style that enhances and complements a variety of cuisines.  It took multiple attempts to see this property, but it had long been on my "must see" list.  I would argue that no visit to Bordeaux would be complete without a stop here!  

The owners have long been wealthy Greeks who owned a large grocery store empire. Interestingly, the property was then and remains to this day run by the wife of the family.  Perhaps that's where it gets its graceful style?  A high percentage of Merlot dominates the wine and in my early days this greatly influenced the blend of ISOSCELES.  In each of the 25 + vintages of ISOSCELES its soft, beguiling, deceitfully delicate style has been the benchmark of our efforts.

I was not able to meet the owners or the winemaker my first stop, but years later I was introduced to Madame Corinne Mentzelopoulos by another of the Grand Dames of Bordeaux.  Even more exciting for me is being able to count the current winemaker, Thomas Do Chi Nam, as a wine friend who I met and worked with him years ago when he was at another top Bordeaux property. 

 

Chateau d'Yquem

Long the darling of dessert wines and owned by the Chairman of Louis Vuitton whose sense of exquisite taste is reflected in this wine's sumptuous, sweet, sexy, seductive style.  I was blown away to see horses pulling hand held tillers tending to the vines.  This was years before sustainable agriculture was popular.  Ch. Yquem greatly influenced my interest in non-invasive farming which ultimately evolved into our biodynamic farming of our vineyards.  Equally importantly, my interest in dessert wines began with this property leading to our production of our two desert wines – Obtuse (fortified Cabernet Sauvignon) and Sunny's Block (fortified Orange Muscat).

In part 2 of this blog post, I’ll share with you why a visit with an American at a certain winery in Margaux solidified my decision to specifically locate JUSTIN in Paso Robles, California along with how stopovers at two other Chateaux influenced important milesones in JUSTIN history. 

It's Beginning To Look A Lot Like... Winter!

By Molly Dow, Viticulturist

It can take some time for the typical winter weather to arrive here on the Central Coast, but we welcomed it with open arms in early December. A series of storms ripped through Paso Robles and after receiving 4.85 inches of rain and 20mph winds – we are reminded that winter does exist in California and how incredibly important it is for our vineyards. Now is the time for our grapevines to go dormant, or “shut-down” if you will. Grapevines are annual deciduous plants that require cold weather or even below-freezing temperatures to transition the plant from an active to an inactive state. Prior to the grapevine’s dormancy, the plant conserves energy and begins storing carbohydrates in its root system which will then be used for new growth the following spring.

Currently, the grapevine leaves are transitioning from those luscious autumn colors, with many already going ‘Full Monty’!  As our vines go dormant, our focus turns, keeping a close eye on what’s sprouting next: our cover crop! The season never stops when you’re a farmer. Yes our priority is tend to the vines and grow incredible fruit but these beautiful ‘green carpets’ growing down our vine rows and avenues share an equally important role to the vineyards’ health and success. Our cover crop, which is drill-seeded down the vine row, is sprouting and right on schedule. Due to our proximity to the ocean, we typically receive the majority of the coastal weather influence and storms, often doubling or tripling our annual rainfall totals in comparison to the City of Paso Robles, just 13 miles east. A mix of dwarf barley, oats and bell beans each have a particular purpose in our cover crop program. We depend on their growth to aid as a form of erosion control throughout our vineyards as well as acting as a buffer strip to protect our creeks.  Come springtime, we will disc the tall cover crop back into the soil and use this as a green manure-like-compost. In our case, the cover crop we grow becomes the only nitrogen input the vines see for the year.  So the next time you visit us or take one of our tours, watch where you step! That’s no ordinary landscaping, that’s our cover crop! Take a closer look at the different leaf blade shapes and see if can remember which is which!

Love is in the air...

February 14th

Valentine’s Day.

Here it comes.

My stomach lurched as I thought about the hours spent in card stores, looking befuddled and searching for someone else’s catch phrase to define my love.

And what is it doing here in February? The remnants of winter, or at least what those of us on California’s Central Coast refer to as winter, still frigidly lingered and yet we are told to think romantically?

It was particularly dreary as I sped home the other day. As I passed another brown and dormant vineyard Love is in the Air came on the radio (The Tom Jones version, not John Paul Young’s. Sorry Purist.) and a wave of irony washed over me. It was clear that drizzle filled the air, and not love.

Or did it…

As I rounded a corner a field of wild mustard caught my eye. There in the middle of the grey and damp, were vibrant yellow flowers full of hope and resilience, and I felt my smile forming. Perhaps Mr. Tom Jones had it right after all and this was a time for romance. But could it be found amongst the muck of winter? (Again for those of you that have real winter, I apologize for the reminder.)

As a newlywed, expressing my love has come naturally. We believe the best way to experience love is by diving in, and finding something new. We are always hunting for the next adventure, whether camping the Pacific North West, to exploring the wonder in everyday activities. I knew I truly loved my wife when I realized there was no one else I would rather do this with. It’s who we are, helplessly curious.

This passion for discovery was what propelled me into the world of food and wine. Every new dining experience became a study of aroma, texture, history, and harmonization. Delving into this enthralling world of flavor became exponentially more fun now that I had my wife by my side.

As the song ended I agreed that Love [was] in the Air, and the feeling of irony was out the window.

It was time for a new adventure.

The path of culinary exploration is well worn, yet, bias be damned, the John Muir of my trail is Will Torres-Executive Chef at The Restaurant and JUSTIN Vineyards & Winery. To embrace this season of love, my wife and I decided to give Will’s inspired menu a chance to combat this winter drear.

As we were seated, the romantic and enchanting dinning room was rife with anticipation. Our server, Kevin, skillfully explained the choices for each of the five courses and suddenly I was a mess…. choices? How can one hope to choose between a perfectly seared Venison Loin with garden greens, cippolini onions, and grits or a local Short Rib cooked slowly overnight and plated with wild mushrooms and Romanesco cauliflower? Luckily, my wife was there to save me from this happy culinary conundrum, and made sure we never doubled up on a dish.

The gustatory adventure unfolded with something nearing culinary alchemy. The Borscht soup mixed local Bautista Farms beets with Canada’s Northern Divine Caviar, showcasing Chef Will’s ability to seamlessly blend the bounty of the central coast with unique flavors from around the world. Vogue cooking methods such as ‘Sous Vide’ were showcased in dishes like the Squab and the poached Ocean Trout. These were balanced by classic techniques as seen in the perfectly seared Mano De Leon Scallops. Each course was perfectly paired with a JUSTIN wine, and while each pairing was breathtaking, the epicurean synergy of the Venison Loin with the 2009 Reserve Cabernet Sauvignon made our night.

In the middle of winter we had found a reason to rejoice. Love for each other and discovering something new had bloomed once again. While driving home, with both our hunger and curiosity appeased, a familiar thought reemerged:

February 14^th.

Valentine’s Day.

Here it comes.

I hope this season gives everyone a chance to feel the love, and express it perfectly. Perhaps you’ll try a culinary adventure, by experiencing The Restaurant at JUSTIN six course Valentine’s Day Dinner. Whatever you choose, I hope you see your own field of flowers.

Cheers,

Chris Jahns, CSW

Assistant Tasting Room Manager

To book a reservation for the Valentine’s Day Dinner or any other night please contact our Reservation Desk by phone: 805-591-3224 or e-mail: [email protected]

 

 

The Most Memorable JUSTIN Moment

 
We are pleased to announce that “She Said YES!” won the JUSTIN Most Memorable Moments contest! As a prize for having the best story, Jen and Dave Schelling will be joining us for a stay at the JUST Inn, Dinner in Deborah’s Room, couple’s massage, a private barrel tasting, and more!

The winner was chosen by votes from the public - our Facebook fans! (Read my older post for a more detailed reminder of how the winner was chosen).

Tell us about your “Most Memorable JUSTIN Moment”…

We had visited 6 wineries that day but none of them felt right to me, then we found Justin for the first time and I knew this was the place where I would make my move. I saw the white gazebo that looked perfect. Justin was preparing for a wedding that day and for some reason there was a very quiet moment where I needed to act fast. I got down on one knee and asked Jen to marry me. She said “YES” Just-in time because the wedding party was beginning to arrive.

As amazing as that Justin moment was, it was not my “Most Memorable Justin Moment." That moment came 6 years later when we came back to celebrate not only our wedding anniversary but that fact that Jen was cancer free after being treated for stage 3 breast cancer.  Almost an entire year of chemo, radiation and multiple surgeries to get through and we were incredibly blessed to make it to the other side. We decided to spend a weekend in the Bordeaux Suite and enjoy the incredibly serene surroundings of the Justin Winery to appreciate the journey we had been through and remember the place where Jen said “YES.”

In addition to this story being an example of the ultimate JUSTIN experience (wine, dinner, and a stay at the inn!), a cancer survival story is a very fitting choice if you know the history of JUSTIN Winery – and Justin Baldwin himself.  Justin is also a cancer survivor and founded cancer support community The Wellness Community of the Central Coast, which is one of the charities that JUSTIN Winery supports the most.  

Thank you for sharing your incredibly moving story, and Congratulations, Jen and Dave! We look forward to hosting you!

What is your most memorable JUSTIN Moment?

 
Have you always dreamed of spending a night in the lap of luxury at the JUST Inn? What about savoring a five-course meal at our critically acclaimed Deborah’s Room fine dining restaurant alongside Justin and Deborah Baldwin, or attending a private barrel tasting with one of our Certified Sommeliers? If you have the best JUSTIN story, you have the chance to win all of the above!

Here at JUSTIN, we are always receiving letters and photos from our loyal fan base....like George Sheth, who rented out the entire JUST Inn for a family reunion (that's him and his family above, with Justin and Debby Baldwin). We love hearing your JUSTIN Moments, and we think the rest of the world should get to hear them, too…so we are hosting a JUSTIN Moments contest!

There are just four easy steps to enter:

1. Visit our Facebook Page (http://facebook.com/JUSTINwinery) and “Like” us!  You must be a fan to upload your picture or video.
2. Reflect upon your most memorable JUSTIN moment. Maybe you served JUSTIN at your wedding and toasted with ISOSCELES on your anniversary, or perhaps the JUSTIN Times was your reading material on your way to Bordeaux, with a bottle of JUSTIN as your traveling companion.
3. Upload a photo or video, along with a story describing your JUSTIN Moment.
4. Vote! The JUSTIN team will choose our five favorite Moments, and it will be up to our Facebook Friends to choose the winner.

The Moment with the most votes wins! The winning Moment will be featured on our Facebook page, Blog, Twitter, and website, and will be published in the 2011 Spring JUSTIN Times. 

Click here to see the entries we have received so far – there are some GREAT stories!

The deadline to submit your “most memorable JUSTIN moment” is January 31, 2011. 

 

 

 

JUSTIN Vineyards to Table at the James Beard House

 

On October 27, 2010, Chef William Torres prepared a fabulous five-course meal at the James Beard House in New York City. He was accompanied by Deborah Baldwin, JUSTIN Proprietor, who presented a wine with each course to a captivated crowd. “It was a fabulous dinner served to a full house, and Will wowed everyone,” Debby said, “Our Chef and wines work perfectly together!”

Chef Will took JUSTIN Chef Tournant Tim Barakat along for extra support, and was met in the city by Justin Ermini, Executive Chef at the Mayflower Inn & Spa in Washington, Connecticut. Will and Justin first met when Justin traveled to JUSTIN Winery as part of our guest chef series in May 2010. The Chefs were also assisted by the house chefs at the Beard House, who do over 250 dinners per year.

 

Prior to cooking in the famed Beard House, Will and Tim had heard that the kitchen was small. However, compared to the very small Deborah’s Room kitchen, Will said that the Beard House had a “dream kitchen.” Chef Tim added, “We felt right at home – it was just a little bit larger than our kitchen.”

On cooking at the Beard House, Will remarked, “The Beard House chefs and waiters are incredibly professional! The entire dinner took about two and a half to three hours.” He added, “The Beard House is an unassuming Brownstone, and cooking in it feels as though you are cooking in someone else’s home.”

It was both Chef Will and Chef Tim’s first time in New York City. Will said he enjoyed being able to walk everywhere, and Tim enjoyed Central Park – and also mentioned, “The taxi drivers are crazy!” As for food, Will Enjoyed Otto, Mario Batali’s new restaurant, and Tim enjoyed the iconic hot dog restaurant Gray’s Papaya.

Just as Chefs Will and Tim visited NYC, JUSTIN Vineyards & Winery brings chefs from all over the country to our winery for our annual Guest Chef Dinner Series. This year, we will feature:

- Kent Rathbun of Rathbun’s Blue Plate Kitchen in Dallas on March 18, 2011
- Barbara Lynch of No. 9 in Boston on May 20, 2011
- Pascal Hollaender of Lyford Cay Club in Nassau on July 8, 2011
- Matt Dillon of Sitka & Spruce in Seattle on August 5, 2011
- Ris Lacoste of Ris in Washington, D.C. on October 21, 2011

Dinners are limited to 80 and fill up quickly. To reserve your place, please call Event Coordinator Laura Zolnoski at 805-238-6932 x 3223.

The Blessing of the Harvest at JUSTIN Winery

 

Friar Dawson blesses the JUSTIN 2010 Tempranillo

We are pleased and excited to announce the first day of Harvest at JUSTIN! We kicked off Harvest by picking our Sauvignon Blanc on Wednesday, September 8, 2010, and we brought in our Tempranillo the following day.   

As a result of one of the coolest summers in Paso Robles history, our Harvest this year has been pushed back about 10-18 days. We usually start to harvest our grapes at the end of August, but this year we did not get started until we were more than one full week into September. If this sluggish trend continues, we could be harvesting all the way into November – “Things are moving very slowly,” said Estate Vineyard Manager Paul Kaselionis.

The JUSTIN team gathers around the grapes

Despite the late start this year, we introduced a new tradition – new to us, that is. The Blessing of the Harvest is a custom dating back to classical Greek, Roman, Hebrew, and Christian times, when the first fruits of harvest were offered to the temple or church. The ritual has evolved and changed over time, and at JUSTIN we adopted our own version.

Friar Wayne Dawson, from St. Rose of Lima Church in Paso Robles, California, was kind enough to come to the winery on a moment’s notice (as Harvest comes suddenly and has a short window of opportunity, even in slow seasons!) to bless our Tempranillo, the JUSTIN staff, and the forthcoming Harvest season. He spoke about the excitement and camaraderie of Harvest and prayed for a fruitful season for JUSTIN.

During the ceremony, Friar Dawson sprinkled the Tempranillo and the JUSTIN team with Holy water. “If you get a big splash, it might be because you need it!” he joked. We aren’t sure about the JUSTIN team, but we know for sure that our grapes can use all the blessings they can get – so say a little prayer for the JUSTIN Harvest!

 
Friar Dawson sprinkles the team, including Justin Baldwin (in the stripes!) with Holy Water