NOVEMBER WINE CLUB:
Pomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California
BOLD WINE STYLE
A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.
Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre
Analysis: 14% alcohol / volume
pH: 3.60
RS: .35%
Aging: 19 months
Cooperage: 30% new French oak
Cases: 247
Winemaker: Jim Shumate
Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.
Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines. The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as “orchard” in Spanish. As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts. Today, many of the aged orchards are being replaced by vineyards. Learn more >
About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011. Read more >
About the Winery:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana Merrill and his wife Marsha, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here >
Try this wine with the following recipe…
Slow-Roasted Cherry Tomato Bruschetta
INGREDIENTS:
- 1 ½ pounds cherry tomatoes (about 4 cups)
- 6 medium garlic cloves
- 5 thyme sprigs
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt
- 1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
- ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
- 4 ounces goat cheese log, softened
- small fresh basil leaves
DIRECTIONS:
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Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.
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Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.
Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Southern Living.
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Black Elephant Vintners
Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.
Pumpkin Risotto
WineStyles Tasting Station 