Aromatic with bright raspberries, eucalyptus, and unique minerality. Flavors of tart berries, wild apples, and intense allspice lead to a lingering finish of dark chocolate and spicy Saigon cinnamon.
Varietal: 100% Pinot NoirAnalysis: 14.75% alcohol / volume
pH: 3.53
Residual Sugar: 0.35
Appellation: Santa Maria Valley AVA, California
Vineyards: Garey Ranch Vineyard in Los Alamos, CAAging: 20 monthsCooperage: 30% new French oakAccolades: 2022 San Francisco Chronicle Wine Competition – Bronze
The Merrill Family
About Pomar Junction Vineyard and 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 and Marsha Merrill, 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…
Easy Roasted Garlic Butter Chicken
INGREDIENTS:
2 3/4 oz. unsalted butter, room temperature
1 ½ tsp sea salt flakes
¼ tsp cracked black pepper, plus extra to serve
1 tbsp freshly minced garlic
1 tbsp honey
2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
Arrange the chicken thighs on a baking tray with sides, skin-side up.
Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
Roast for 55–60 minutes until golden and cooked through, basting once halfway.
Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
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This Bordeaux blend is an opulent wine that delivers notes of licorice, chocolate, black cherry, plum, blackberry, and spice, combined with incredibly silky tannins.
Analysis: 14.6% alcohol / volume Varietal: 50% Cabernet Sauvignon, 25% Petit Verdot, 25% Merlot pH: 3.60 Residual Sugar: 0.26% Total Acidity: 6.8 g/L Appellation: Paso Robles, California Vineyard: Paso Robles Aging: 21 months Cooperage: 30% New Oak Winemaker: Jim Shumate Cases Produced: 158 Accolades: Gold Medal at the San Francisco Chronicle Wine Competition; 94pts The Somm Journal.
WINEMAKER’S NOTES: “Cab Forward is a Reserve blend of our best barrels of Cabernet Sauvignon, Petit Verdot and Merlot. This wine honors the railroad heritage of the Merrill family. Excellent aging potential.” – Jim Shumate
Pomar Junction 2014 Reserve Cabernet Sauvignon Paso Robles, California
BOLD WINE STYLE
Everything you desire in a Cabernet Sauvignon! Ripe blackberry and black currant flavors with a hint of pencil and cigar box in the mid-palate. It pairs perfectly with a peppercorn New York steak.
Analysis: 15.6% alcohol / volume Varietal: 100% Cabernet Sauvignon Appellation: El Pomar District AVA Vineyard: Pomar Junction Vineyard pH: 3.62 Residual Sugar: 0.33% Total Acidity: 7.1% Aging: 21 months Cooperage: 35% new oak Winemaker: Jim Shumate Cases Produced: 164 Accolades: Double Gold San Francisco Chronicle Wine Competition
WINEMAKER’S NOTES: “This wine is 100% Cabernet Sauvignon made entirely from Estate Grown grapes. It was handpicked from the hillside portion of the vineyard with limestone shale rock soils. Yields were limited to produce an intensely dark-hued wine. As is typical from this vineyard, the wines maintain complexity while remaining a soft mouthfeel. As always, the Reserve Cabernet Sauvignon features our favorite barrels from the cellar. The ripening for previous vintages carried well into the late fall, typical of this vineyard which experiences the afternoon breezes and climate effects of the Templeton Gap Barrel Select Cabernet Sauvignon.” – Jim Shumate, Winemaker
VINEYARDS: Made entirely from hand-picked, estate-grown grapes, this Cabernet Sauvignon comes from the hillsides of their vineyard with limestone shale rock soils. It takes patience to grown this varietal on their ranch as it often is not picked until late October, nearly a month later than a typical Eastside Paso Robles vineyard. The cooling Templeton Gap breezes moderate the summer temperatures and combine with their Linne Calado soils for idea Cabernet growing conditions.
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 POMAR JUNCTION VINEYARD & WINERY: The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here >
2 lbs. chicken drumsticks, pat dried with paper towel
1 Tbsp. olive oil
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. dried basil
¼ tsp. cayenne pepper
1 tsp.kosher salt
fresh black pepper, to taste
DIRECTIONS:
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
In a small bowl, mix together all of the spices and set aside.
Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.
The growing season was exemplary for this white southern Rhône grape. The vines produced generous amounts of full clusters, which were thinned to heighten the quality and focus the intensity of these grapes. The resulting wine dances with bright acidity, white pepper, and enticing tropical fruit flavors. Aroma of lemon cream and green apple, with stone fruit, honeydew and hints of citrus on the palate.
Varietal: 100% Grenache Blanc Analysis: 13.99% alcohol / volume Appellation: Paso Robles, California Vineyard: Pomar Junction Vineyard pH: 3.29 TA: 6 g/L RS: 0.42 Aging: 4 Months Cooperage: Neutral Oak Winemaker: Jim Shumate Pairing: Herb crusted pork loin, herb roasted chicken, Waldorf salad, brie and Swiss cheeses. For adventurous pairings, try spaghetti with oysters, butternut squash soup, or rabbit in a mustard sauce. Cases Produced: 188
Vineyards: Made entirely from hand-picked, estate-grown grapes from the hillsides of their Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with their Linne Calado soils for ideal high-quality wine grape growing conditions.
ABOUT THE WINERY: The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success.Learn more here.
This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds.
ABOUT POMAR JUNCTION VINEYARD & WINERY: Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.
COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.
Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.
Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir Analysis: 14.08% alcohol / volume Appellation: Paso Robles, El Pomar District, California Vineyard: Various pH: 3.54 Total Acidity: 0.66 g/L Residual Sugars: 0.40% Aging: 9 Months Winemaker: Jim Shumate Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses Cases Produced: 1235 Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition
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 POMAR JUNCTION VINEYARDS & 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 and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.
Pomar Junction Brooster Fighting Red Paso Robles, California
BOLD WINE STYLE
The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.
Aging: 18 Months, Neutral Oak Winemaker: Jim Shumate
WINEMAKER NOTES: “In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker
ABOUT POMAR JUNCTION VINEYARD & WINERY: Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.
kosher salt and freshly ground black pepper, to taste
one 8-ounce ball of store-bought pizza dough
1 cup ricotta cheese
½ cup Parmesan cheese
fresh basil leaves, for serving
DIRECTIONS:
Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper.
Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves.
The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical. This wine can be enjoyed on its own or enhance various meals.
Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc Region: El Pomar District AVA Analysis: 14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L Residual Sugar: 0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
ABOUT THE WINERY: The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success.Learn more here.
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
Melt 1 tablespoon of the butter in a large skillet over medium heat.
Once the butter is melted, add the onions and sage.
Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
Use the remaining tablespoon of butter to spread on one side of each slice of bread.
With the buttered side facing down, layer half the cheese slices on top of the bread.
Next lay the roast beef on top of the cheese.
Spoon some of the onions (you may have extra) on top of the roast beef.
Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
Transfer the sandwich to a skillet over medium heat.
Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!
Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.
Production: 1235 cases Aging: 9 months Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
WINEMAKER NOTES: “Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
ABOUT POMAR JUNCTION VINEYARD & 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 and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Pomar Junction Vineyard & Winery
Reserve Pinot Noir
Santa Maria Valley, California
Easy Roasted Garlic Butter Chicken
Join 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 >
Herb Baked Chicken
Braised Red Cabbage
WineStyles Tasting Station 