Tag Archives: paso robles

High Camp Estate Reserve Bordeaux

Posted on by

Braised,Short,Ribs,In,Red,Wine,With,PolentaChocolate and Red Wine Braised Short Ribs

INGREDIENTS:

  • 3 tbsp. olive oil
  • 3 lb. bone-in short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsweetened cocoa powder
  • 1 tbsp. Ancho chili powder
  • 5 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1⁄4 cup tomato paste
  • 3 cups full-bodied red wine, such as nero d’avola
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tbsp. dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. balsamic vinegar
  • ¼ tsp. cayenne pepper
  • 3 tbsp. semi-sweet chocolate (I just used 3 tbsp. chocolate chips)
  • 2 tbsp. unsalted butter

DIRECTIONS:

  1. Heat oven to 300°F. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with cocoa powder and chili powder.
  2. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate.
  3. Add garlic, celery and, onion to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, bay leaves, sugar, Worcestershire, vinegar and cayenne; bring to a boil. Cover and bake until beef is very tender, 2 to 2½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise.
  4. Spoon fat from surface of sauce. Place pan over medium-high heat and add semi-sweet chocolate; simmer until liquid is reduced to about 2 cups, 10 – 15 minutes, then strain into a bowl. Stir in butter and season with salt and pepper to taste.
  5. Serve short ribs and sauce over polenta, mashed potatoes, or any other creamy starch that will sop up the deliciousness.

© Recipe and Photo courtesy of Allons Eat. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Estate-Reserve-bowBold wine Style logoHigh Camp
Estate Reserve
Paso Robles, California

BOLD WINE STYLE

This complex wine is Bordeaux inspired, with a touch of Sangiovese, adding fresh acidity and qualities of fruit forwardness. The tannic structure offers beautiful age ability. Bordeaux-forward aromatics, with bright acidity and fresh fruit notes. It highlights flavors of cherry, raspberry, blackberry, cassis, subtle smoke and spice.

Analysis: 14.5% alcohol / volume
Varietal: 55% Cabernet Sauvignon, 25% Petite Sirah, 15% Petite Verdot, 5% Sangiovese
pH: 3.63
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles, AVA
Aging: Aged in 40% new French oak to create strong, but refined and balanced tannins
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs well with braised short rib, duck confit, smoked sausage.

© Photo by High Camp and Jake Tovar
© Photo by High Camp

Information & Photos © High Camp – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

High Camp Estate Grenache Rosé

Posted on by

Marry,Me,Chicken.,Creamy,Garlic,Sun,Dried,Tomato,Chicken.,HealthyMarry Me Chicken

INGREDIENTS:

  • 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sun-dried tomatoes, chopped
  • 1 tablespoon fresh basil leaves

DIRECTIONS:

  1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  4. Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

© Recipe and Photo courtesy of Little Sunny Kitchen. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Wine-Grenache-Rose-bowHigh Camp
Estate Grenache Rosé
Paso Robles, California

FRUITY WINE STYLE

Very nice pale salmon in color with flavors of cherry, red candy, watermelon, strawberry, vanilla and hints of banana. It has a refreshing style with bright acidity, a soft finish that is equally dry and balanced.

Analysis: 14.1% alcohol / volume
Varietal: 100% Grenache
pH: 3.25
Appellation: Paso Robles AVA, California
Vineyard: 100% Estate Fruit from High camp Estate and Vineyard. The block is located in the the northeast area of the vineyard with chalky, well-draining soils
Winemaking: Destemmed, lightly crushed and left on skins for 4 hours for color extraction
Aging: Fermented in stainless, aged in neutral, French Oak for 6 months
Cases: 370

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs perfectly with bruschetta, charcuterie, seafood, and salads. It’s the perfect wine for a warm day.

© Photo: High Camp
© Photo: High Camp

ABOUT HIGH CAMP’S OWNERS – MEGAN & SPENCER:
Having both come from highly creative professions, the couple dove head first into renewing the brand to represent their welcoming, stylish and nature-loving personalities. And being no strangers to hard work, they immediately rolled up their sleeves and started learning winemaking. It is a homecoming, of sorts, for both Megan and Spencer. Megan is the newest generation in a storied multigenerational family of farmers and ranchers, and Spencer grew up on a farm himself. They bring renewed energy to their rustic property and its old vines, and can’t wait to share their new creations with their loyal wine club and adventurous wine lovers searching to discover their next favorite wines. Learn more about the duo here.

© Photo: High Camp and Jake Tovar
© Photo: High Camp

Information & Photos © High Camp – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

February Wine Club Pairing Recipe

Posted on by

heart shape pizza with wine glassesPizza Dough for Two

Just in time for Valentine’s Day… because who doesn’t love pizza?! Pour up a glass of the High Camp Estate Cab and get creative in the kitchen with your loved one. Shape the pizza dough into a heart and embellish it with your favorite toppings! Feel free to go the extra mile, even cutting pepperonis into heart shapes if you fancy – no judgment here.

INGREDIENTS:

  • 2 cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dry yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water

DIRECTIONS:

  1. Measure the water in a measuring cup then add the yeast and honey. Let it activate for 5 minutes.
  2. While the yeast is activating, measure out the flour and salt, add it to a stand mixer bowl. You can use a regular bowl and a wooden spoon if you don’t have a stand mixer. After the 5 minutes are up, add in the yeast water mixture and knead the dough for 5 minutes. The dough will be soft and a little sticky.
  3. Transfer the pizza dough to a well oiled bowl, making sure to rub the top of the pizza dough with some oil as well to keep it from forming a crust. Cover the pizza dough with a heavy towel, set it in a warm place and let it rest for 1 hour.
  4. Press the dough down, shape it into a ball again. Cover with heavy towels and let it rise again in a warm place for another 2 hours.
  5. When the dough is ready, preheat the oven to 450°F. Sprinkle some semolina on your baking sheet and spread the pizza dough onto the baking sheet using floured hands. Add your toppings and bake for 15 minutes making sure to rotate the pizza halfway through to ensure even baking. Enjoy!

© Recipe courtesy of Lifestyle of a Foodie.

FEBRUARY WINE CLUB:

Bold wine Style logoHigh-Camp-Wine-Cabernet-Sauvignon-bowHigh Camp
Estate Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Rich dark red color. Raspberry, blueberry, boysenberry with hints of leather, and black pepper.  Full-bodied, concentrated, lots of supple tannins with a round smooth finish, supported by blue fruit, vanilla, and cinnamon from the oak.

Analysis: 14.1% alcohol / volume
Varietal: 75% Cabernet Sauvignon, 15% Sangiovese, 5% Petite Verdot, 5% Cabernet Franc
pH: 3.62
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles AVA, California
Aging: Aged for seven months in 20% new French Oak, blended, then additional aging
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, steak, BBQ, pasta and pizza.

WINEMAKER NOTES:
The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in the one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled and the wine was returned to barrels for additional aging.

ABOUT HIGH CAMP:
High Camp sits perched atop the rolling hills of San Miguel, California. It was once dotted with roaming sheep and cattle, and today is part of the acclaimed Paso Robles AVA. Its deep, alluvial sandy loams and clay pushed up from terraces of ancient river bottoms to provide fertile soil for growing premium wine grapes of many varieties. This, combined with varying sun exposure all around the property, provides ideal conditions for growing world-class wines from ten different varietals that grow in the 75-acre vineyard. The family that purchased the property in September of 2020 comes from generations of farming and ranching in California, and has made it their dream to put their rustic hilltop sanctuary, and its new wines, on the map alongside other artisan wineries in the area. The couple, Megan and Spencer manage the property today. Their modern style and artistic spirits are infectious, and every conversation beams with the pride they take in providing a gathering place for family and friends to celebrate life together. Learn more here.

Megan-Spencer-High-Camp-Wines

© Photo of Megan and Spencer – High Camp Wines

Information & Photos © High Camp  – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

Winery Spotlight Series: November 8, 2023

Posted on by

Tooth-and-Nail-logoTooth & Nail Wine Company
with Guest Speaker, Jeremy Leffert
Paso Robles, California

Wednesday, November 8, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Tooth & Nail Wines with guest speaker Jeremy Leffert, Director of Winemaking at Tooth & Nail. He will be joining us LIVE on the big screen nationwide, sharing the six wines below.

Wines Tasted:

  1. Sauvignon Blanc
  2. Cabernet
  3. Red Blend
  4. Amor Fati Syrah
  5. The Possessor Cabernet
  6. The Stand Petite Sirah

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

Tooth and Nail_Wines_Bottle Shots

About Tooth & Nail Wine Co.:
Founded by grower Rob Murray, Tooth & Nail Wine Company followed a path of true grit and determination to find success in Paso Robles, a tough place to grow grapes and make wine. Rather than battle nature, he bottled it–fighting tooth and nail to create wines that embrace the elements in the pursuit of excellence and for people who simply love wine. The Tooth & Nail winery and vineyard resides in the Willow Creek District AVA of Paso Robles on California’s Central Coast. Willow Creek is a small district in the path of the cool marine air that flows through the Templeton Gap, a notch in the coastal mountains. It is home to some of the largest calcareous soil formations in North America. Tooth & Nail also sources grapes from other Paso Robles vineyards that are under their viticultural control—enabling Tooth & Nail to grow the fruit to their exact specifications and to build natural complexity into their wines. Learn more about the Tooth & Nail story here.

About Jeremy Leffert, Director of Winemaking:

Jeremy Leffert

Director of Winemaking, Jeremy Leffert © Tooth & Nail Wine Co.

All Tooth & Nail, Amor Fati, Destinata and Stasis wines are made under the guidance of Jeremy. Born in California and raised in Minnesota, Jeremy always had a deep interest in the natural world.  After completing his bachelor’s degree in Environmental Studies with a focus in Natural History at the University of Vermont in Burlington, Jeremy relocated back to California. Soon after moving to Santa Barbara, he discovered the world of Central Coast wine and felt particularly drawn to the vineyards that surrounded him. 

After meeting Dr. Keith Patterson, the famed wine and viticulture professor at California Polytechnic State University in San Luis Obispo, Jeremy was inspired to enroll in the university’s masters program in Crop Science with a focus in Viticulture. Throughout his time at Cal Poly, Jeremy’s passion exceeded his desire to learn as he strove to perfect his viticultural knowledge and abilities. Jeremy began his winemaking journey working at Four Vines Winery. He has been rooted in the Paso Robles winemaking community ever since, ultimately leading to his position as Director of Winemaking at Tooth and Nail Wine Company starting in 2015. Reserve your spot and join us November 8th to learn more about Jeremy and Tooth and Nail Wine Co.’s winery and wines.

© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.

Photos and Information © Tooth & Nail Wine Company – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Jeremy Leffert
Tooth & Nail Wines
Wednesday, November 8, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

September Premium Wine Club

Posted on by

Bold wine Style logoBEW_2018-CV-Reserve-Cab-SauvBroken Earth Winery
CV Reserve 2018
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Beginning with the nose, there are notes of blackcurrants, pine needles, along with underlying oak spices that paint the picture of international appeal. This cohesion of integrated flavors easily translates to a mouth feel full of blueberry sensations and silky tannins. The linear finish leaves a rejuvenated palate that is not overwhelmed by over structured tannin, showing that a bigger wine is not always better.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.67
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 6.2 g/L
  • Harvest Date: October 2018
  • Bottling Date: January 2021
  • Winemaker: Chris Cameron
  • Awards: 92 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“The term CV refers to the original vineyard holdings on our estate, Continental Vineyards, and this very limited wine is only produced in exceptional vintage years. In 2018, we achieved perfect fruit ripeness, resulting in a wine of outstanding depth. There are many special dishes and occasions that can pair with this wine, but in our humble opinion, only one reigns supreme: seared lamb. Take three inch lamb cutlets, brush with olive oil, black pepper, and garlic, then sear from the bottom and quickly flip to finish. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

Bold wine Style logoBEW_2018 CV Reserve Cab Franc_DBroken Earth Winery
CV Reserve 2018
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

This crop was a much anticipated one. It is a very robust style that retains elegance and finesse. It is quite firm on the palate but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense reflecting the wine’s brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Analysis: 15.2% alcohol / volume
  • Varietal: Cabernet Franc
  • pH: 3.58
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.52 g/L
  • Harvest Date: October 2018
  • Bottling Date: March 2022
  • Winemaker: Chris Cameron
  • Awards: 90 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and Sanitt-Émilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited to release this 100% varietal. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
50th-Year-Logo_Green-800x802

Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information and Photos © Broken Earth Winery – All Rights Reserved.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

 
 
 

 

August Cheese Club: Iowa

Posted on by

Cheese ClubGoat Gouda_August Cheese ClubCentral Coast Creamery Goat Gouda Paso Robles, California

Central Coast Creamery’s flagship cheese bursts of fruity and caramel aromas that will transport you to the sun-soaked hills of California the moment you cut into it. Its ivory-colored paste is semi-firm, yet crumbly, tacky, and slightly chalky and crystalline. It has starchy flavors of tart apples, grass and crusty bread. This award winning gouda is made with 100% goat’s milk and is aged for 4 to 6 months. Awards:
  • 2016 – American Cheese Society (ACS) – 2nd Place Award
  • 2016 – World Cheese Championship – 3rd Place Award
  • 2014 – World Cheese Championship – 3rd Place Award
  • 2013 – United States Cheese Championship – Best of Class
  • 2011 – United States Cheese Championship – 2nd Place Award
  • 2010 – Best of Show – American Dairy Goat Association (ADGA)
  • 2010 – American Cheese Society (ACS) – 3rd Place Award
WINE & CRAFT BEER PAIRINGS: What grows together, goes together! All of our August Wine Club wines will pair beautifully with this cheese. As for beer, enjoy with a crisp Amber Ale. WINESTYLES: Bold or Crisp BEERSTYLES: Crisp & Clean CENTRAL COAST CREAMERY: Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks. Learn more > Information © Central Coast Creamery and Zuercher & Co. – All Rights Reserved.

raspberry-habanero-frontPRiMO Raspberry Habanero Preserves Denver, Colorado

These raspberry habanero preserves have a straight up red raspberry flavor with delightful tropical heat that unfolds into a long satisfying finish. On average, PRiMO cooks their preserves for one minute or less, so the fruit’s natural flavor shines in every bite. PAIRING RECOMMENDATIONS: Pairs great with this month’s Goat Gouda and a glass of wine from any of our August Wine Club selections. It also pairs beautifully with a soft-ripened buttery cheese- think Delice de Bourgogne, Camembert, Kunik (Nettle Meadow Farm) and semi-soft, washed-rind cheeses such as Epoisses and Taleggio. For beer, reach for a crisp Amber Ale as well. WINESTYLES: Bold or Crisp BEERSTYLES: Crisp & Clean PRiMO: PRiMO is a small independent producer that create their own unique flavors and recipes and lovingly hand-craft them in small batches. They obsess over every detail- from the ingredients they source to how they might pair with cheese, salumi and wine, and everything in between.  Learn more > Information © PRiMO and Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

August Bubbly Club Iowa

Posted on by

Bubbly Wine ClubBroken_Earth_Sparkling_Albarino_bottleBroken Earth Winery
Sotto Voce
Sparkling Albariño
Paso Robles, California

BUBBLY WINE STYLE

The base wine is the same as their 2018 Limited Release Albariño. The vines are quite old (20+ years) on a quad trellising system that can be susceptible to sunburn, so the harvest date needs to be very specific. The handpicked grapes were in excellent condition, with the ripeness at 21.6 Brix. 

Varietal: Albariño
Analysis: 13.3% alcohol / volume
pH: 3.27
Total Acidity: 6.4
Residual Sugar: 7.5 g/L
Harvest Date: September 2018
Bottling Date: July 2020

WINEMAKING NOTES:
California Certified Sustainable logo“Processed first thing in the morning through the new Diemme Velvet 80 Press, which ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. The free run juice was separated from the pressings to allow the more elegant characters to prevail. Ferment was complete on 10/19/18, lasting 34 days. The fermented wine was then cold stabilized and heat stabilized.

Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached.” – Winemaker, Chris Cameron

Broken_Earth_Verdello_bottlesBroken Earth Winery
Sotto Voce
Sparkling Verdelho
Paso Robles, California

BUBBLY WINE STYLE

The base wine was produced from the same grapes as their 2018 Limited Release Verdelho. The fruit was handpicked to ensure it retains freshness (no split berries). Processed first thing in the morning through the new Diemme Velvet 80 Press, utilizing the N2 inert gas system. This ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. Hard pressings were included with the free run to add textural depth.

Varietal: Verdelho
Analysis: 13.2% alcohol / volume
pH: 3.12
Total Acidity: 7.4
Residual Sugar: 6.1 g/L
Harvest Date: September 2018
Bottling Date: July 2020

WINEMAKING NOTES:
California Certified Sustainable logo“Ferment was complete on 10/19/18, lasting 35 days. Post ferment, the wine was left on gross lees for 26 days prior to the addition of a tiny amount of sulfur dioxide. Storage was at 58°F in closed stainless steel.The fermented wine was then cold stabilized and heat stabilized.

Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH:
Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Photos and Information © Broken Earth – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

August Sweet Club: Iowa

Posted on by

Sweet Wine ClubBroken-Earth_LaBelle_bottleBroken Earth Winery
La Belle
Muscat
Paso Robles, California

NECTAR WINE STYLE

A new adventure with an old friend. La Belle emphasizes all things lovely about the Muscatel (or more commonly known as Muscat) varietal that the Broken Earth team has adored, yet unfortunately forgotten about over the years. This Muscatel offers insight into a whole new world of what can be achieved when this grape is produced in a new style. It’s a wine that can fly solo, but with its acidity and off dry approachability can stand up to many cuisines. The best attribute being, this wine can stand up to spice and sour dishes, such as Korean barbecue or various curries. Pairs well with any farmer’s market fresh summer dish.

Varietal: Muscatel
Analysis: 11.12% alcohol / volume
pH: 3.36
TA: 6.0 g/L
RS: N/A

Winemaking Notes:
California Certified Sustainable logo“When popped and poured, the Lily of the Valley florals and deeply aromatic esters erupt out of the glass with the most delicate of force. The effervescence eager to be set free, it delivers with a cloudburst of ripe peach and other stone fruit, enchanting the utmost reaches of the palate. Instead of the wine continuing on with enveloping levels of overwhelming sweetness, it makes an acute turn in the direction of spritely acidity. A graceful summer porch sipper, acting as a foil to those beastly reds so commonly found in Paso Robles and throughout California.” – Winemaker, Chris Cameron

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

Broken_Earth_MissStella_bottleBroken Earth Winery
Miss Stella
Muscat
Paso Robles, California

NECTAR WINE STYLE

This style is technically called a “Mistella” but is classified by the TTB as an “Angelica”. It has a pale apricot color and would suit anything from fresh fruit and berries to dishes with a syrup or sugar glaze. This is a chance to be daring! 

Analysis: 16.7% alcohol / volume
pH: 3.86
TA: 5.1
RS: 173 g/L

Winemaking Notes:
California Certified Sustainable logo“Miss Stella— This is a Mistella style (fortified grape juice) made from Black Muscat grapes. It is quite pungent on the nose and very floral with hints of lychee. The juice itself has not been fermented so it is very sweet. It is 16.5% alcohol (due to addition of fortifying spirit) which balances the sweetness nicely.” – Winemaker, Chris Cameron

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

About Broken Earth Winery:
Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information and photos © Broken Earth Winery – All Rights Reserved.

Sweet ClubLove the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

 

 

Broken Earth Cabernet Sauvignon

Posted on by

French-Dip-Sandwich-House-of-Nash-EatsSlow Cooker French Dip Sandwiches

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 ½ to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 slices Swiss or Provolone cheese
  • 6-8 crusty rolls like ciabatta

DIRECTIONS:

  • Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  • When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
  • Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  • When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

© Recipe courtesy of House of Nash Eats.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabSauv_TastingNotesBroken Earth Winery
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

This Cabernet Sauvignon has aromas of Maraschino cherries and a tannic mouthfeel with notes of chocolate, cherries, leather, and tobacco. This wine pairs well with rich red meats, like ribeye, prime rib, and roast beef.

WINE DETAILS:

  • Varietal: Cabernet Sauvignon
  • Analysis: 14.5% alcohol / volume
  • pH: 3.45
  • Total Acid: 7.42 g/l
  • Residual Sugar: 2.0 g/l
  • Harvest Date: Oct. 2019
  • Bottling Date: March 2022
  • Awards: 91 pts. – Wine Enthusiast

WINEMAKING NOTES:
California Certified Sustainable logo“For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage.

The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling.” – Winemaker, Chris Cameron

Information and Photos © Broken Earth Winery – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

Broken Earth Limited Release Vermentino

Posted on by

Grilled-Romaine-Caesar-Family-Style-FoodGrilled Romaine Lettuce Caesar Salad

INGREDIENTS:

 Caesar salad dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 grated garlic clove
  • 2–3 oil-packed anchovies finely chopped
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground pepper

Romaine Salad:

  • 2 heads romaine lettuce hearts
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  • For the Dressing: Combine all ingredients for the dressing in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well. The dressing can be made up to 5 days ahead. Store refrigerated.
  • Make the Salad: Trim a slim piece off the stem end of each romaine head — be sure to keep the stem intact. Remove any outer leaves that are damaged or discolored.
  • Cut each romaine heart in half.
  • Drizzle olive oil over the cut sides of the lettuce, or use a pastry brush. Don’t be shy about the quantity of oil — it adds flavor, color and helps the lettuce to release from the hot pan. Sprinkle some salt and black pepper over the cut sides.
  • Place a large 12-inch skillet (non-stick or cast iron) over medium-heat heat. When a drop of water sizzles in the pan, add the romaine hearts, cut-side down. Cook until the lettuce is browned and smells pleasantly nutty, 3-5 minutes.
  • Using tongs, gently transfer the romaine halves to a serving platter. Drizzle some of the dressing generously over the lettuce and sprinkle with the cheese. Serve the salad with a knife and fork, with the remaining dressing on the side.

© Recipe and Photo courtesy of Family Style Food. All rights reserved.

AUGUST WINE CLUB:

Crisp Wine StyleLR_20_Vermentino_BottleBroken Earth Winery
Vermentino 2020
Limited Release
Paso Robles, California

CRISP WINE STYLE

The release of this wine has been met with great acclaim, including a 93 point (and Editor’s Choice) rating in Wine Enthusiast. A great drink on its own, it also pairs wonderfully with many types of foods. For those who enjoy sardines, this is a real surprise.

WINE DETAILS:

  • Varietals: Vermentino
  • Analysis: 13.64% alcohol / volume
  • pH: 3.36
  • Residual Sugar: 2.0 g/l
  • Total Acid: 5.9 g/l
  • Harvest Date: September 2020
  • Bottling Date: May 2021
  • Awards: 93 points – Wine Enthusiast , 2020

WINEMAKING NOTES:
California Certified Sustainable logo“It is considered that Vermentino found its origins in Italy, confirmed recently by DNA Typing. It is prevalent in the region of Liguria but has gained much prominence on the island of Sardinia and more recently Tuscany. Vermentino has started to emerge in new world producers from Australia and California. The variety’s ability to adapt to a range of climates has great appeal and it certainly has found a home in the Paso Robles region.

Our Estate Vermentino Block 3F was planted in 2012 and the 5.02 acres has 10’ x 5’ spacings and utilizes a simple vertical shoot positioning (VSP) canopy. The variety enjoys the warmth of the region and typically ripens early, usually producing wines around 13 – 13.5% alcohol. The 2020 Vermentino was harvested at 24.1 Brix and underwent an extended ferment at a controlled, quite low temperature of 60ºF.

The cooler ferment guarantees the retention of the more subtle aromas and flavors that are typically absent in warmer conditions in the cellar. This wine has exhibited the greatest depth and complexity so far and its amazing texture shows how versatile the variety can be. Starting with lifted citrus – like aromas, the prettier characters emerge as the wine opens up. Hints of orange peel, elderflower and green melons lead into an equally enticing palate. Great length of flavor, bright acidity and the tiniest hint of skins at the finish exemplify the ‘complete’ wine.

The wine is produced using reductive techniques, employing the only totally inert gas membrane press in the USA at the time. Oak is not used to ensure freshness is maintained and the fruit harmony is not disrupted.” – Winemaker, Chris Cameron

Information © Broken Earth Winery – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >