Chef Judi Travels To Paso Robles, CA – National Wine Day

Chef Judi Travels To Paso Robles, CA – National Wine Day


So here we are at Paso Robles. We’ve
been saying Paso Robles and it’s really interesting because people refer to it
either way by we learned so much about the terrain about the climate and in
certain hills and mountains in the distance we can see Big Sur. Pretty Cool. Now let’s look down, and this particular winery, Eberle, is 40 years old. And they were really the leaders of this movement. In fact they have a a cave, and there are about five caves in Paso Robles which is pretty exciting. And there is some really interesting wine being made. Last night, I wish I had the video of a magnum they opened after other wines at dinner that were just so beautiful and finished so well to go with the food So, we’re going to be bringing these to you and lots more And I think I hear the call for Gary to come over, so this is pretty exciting Later on today we’re going to be going over to the other side of Paso Robles. it’s gonna be interesting to see how the terrain and how they are growing the grapes differs. Most vines, most Winifred vines are pretty good there self preservating. But Chenin Blanc and if
you look at where it grows most successfully like you know the Loire
Valley, the places with a lot of moisture, you are going to get your best shot. There’s only about three, three to two
percent of chardonnay left in Paso Robles and in the 80s it must have been,
what percent would you say with Chardonnay in Paso? Oh probably close to 15. so we’re about two
three percent so I can safely say we make one of the best chardonnays
around. But so this is the ’17 Vionnet. This is half
stainless steel fermented, half barrel fermented. This is a pick between two
separate times. One at 23-23 and 1/2 bricks and the other time is the last
one is at 24-24 and 1/2 bricks so with the first pick, I’m trying to get
some more with those green characters and with the later pick, I’m starting and
get more of those nectar kind of stone fruit kind of characters and when you
blend the two together it makes a pretty complex Vionnet. I don’t put any of
the whites through malolactic I like to preserve all the natural acidity in the
grape all the way to bottle so we don’t really have to acidulated our whites so
it’s very natural process most the time we do add yeast that is the only process
that I would say is unnatural but most people add yeast anyways so no new oak on this wine 50 percent stainless 50 percent older oak. I was just really
moved by the whole place and the feeling as you see it’s a beautiful place but
also a very special place. I’m actually getting emotional talking about it. I came to the tasting room mouth wide open kind of a gape and did not have an
appointment I was not a buyer and as you know as a media person or a buyer you
have a different kind of visit and experience I was just kind of a girl on
a Friday and I came in and said I think I’m just gonna taste some wines and I
meant to say here 15 minutes and I stayed for three hours because I got to meet
George and then Daniel it was during harvest and I drove home from that trip
and you know when you go home from these trips and it was like three days of food
and wine and fun and fellowship I came home and I have four children at home, and my husband was working on his computer. And I used to always say. “Oh it was really nice honey.” You know, good food, good wine, nice people, because you don’t want to rub it in But this trip, I couldn’t help myself. I was like oh my
gosh and Paso, I met these passionate winemakers and you know field lands. I said the creativity there is overwhelming to me and he
turned to me and he said are you okay honey and I said I’m actually better
than I have been in a really long time and so that’s what paso really did for
me was it really reconnected me to the wine business. Here when I came here for
the first time I remembered and I saw and I felt , and I touched and I tasted what
real passion and innovation is and that’s what’s living here very strongly
in a big way in Paso my family’s background is very interesting
we’re actually originally from Lebanon so my father and my uncle are two
of four children the two youngest and they were born in Beirut in Lebanon and
when my father was about 8 years old my uncle was about 12 and my grandparents
tried to stay in Lebanon for a little bit but it just wasn’t possible so they
relocated to France and lived in Paris Got a formal education there. But they would spend summers in San Trope. And that is really where my father’s first memory and love of wine was. My grandfather was a very suit and tie type of guy around the corner and get curious and
nosey what he was doing and my grandfather would say you know invite
him to come help organize the bottles in the closet and my grandfather would open
up a bottle of lunch a bottle of wine for lunch and drink half for lunch and
half for dinner and I done the only kid that would beg for it not to be watered
down there was something about family and the palette and just the whole
experience of wine really piqued his interest
they found this property Daniel had very specific specifications for when you
wanted her vineyard property number one thing was calcareous place oil like in
Bordeaux and he found this property which was not prevail at that time he
called George they had been looking in Napa and Sonoma and Argentina in
Bordeaux is the best time you could buy in I found it it’s impasto and George said
where’s bad accent he found I it was close to Pebble Beach so he he was ha ha
ha but Daniel looking for that very specific calcareous place well he found
it here on this mountain and has instincts about this place were
confirmed when you know drumroll for any wine geeks out here today
he realized after researching this property that it had a lot of historical
significance in the late 60s and early 70s this property was called Hoffman
Mountain ranch vineyards it was owned by a man named dr. Stanley Hoffman who was
a cardiologist in Beverly Hills and he had hired the premier winemaking
consultant of the time to look all around and find the very best best place
to plant wine in the Central Coast and that Anala gist was Andre cello chef
who’s now considered the father of American winemaking he was arrested
rushon and knowledge this too at that very same moment in history was working
with Robert Mondavi and Warren when e rc and all people that have really laid the
groundwork to recreate Napa and make it into the great wine growing region that
it is at that very same moment in time he stood here on this mountain and said we got paid so that was a landing strip
insult by the McGilvery family I believe in the sixties and so do you barn there
on the right hand side is where their airplane hangar used to be yeah and then
we built that beautiful wood facade over the top and that was our winery prior to
opening up this gorgeous gravity flow facility and really it started as a
growers vineyards so we kind of call ourselves like more like a farmers
market for local winemakers and as I mentioned you know we were making wine
out of a small airplane hangar there’s two airplane hangars down there the one
on the right with the old barrel room the one on the left was the winery in
2011 was when this winery was built and that’s when I came over here as well as
Kevin our head winemaker and we both came from justin winery and we kind of
created like culture 2.0 so the tasting room used to be down in this small
building behind the Victorian about three and a half years now that we moved
up into this tasting room here only 281 acres are part of what we call our
vineyard footprint I’m an even within that veneer footprint not all of that is
producing so some of the land is shallow that we’ve ripped out that we’re gonna
plan to replant and then some of it is just new planting
you don’t see a lot of grow too so they’re not but as Carly did mention
we’re SIPP certified here so that stands for sustainability and practice and we
employ those practices in the vineyard and winery as well and as far as we’re
pretty much split which being Bordeaux and what got you into this Dylan well I
think my partner our like you know we we were both he had a winery but long as I
had why don’t you so I think we were just we were just really looking for you
know something to be unique you know and give us some different honestly was just
gonna just distill it first and then it ended up being a whole nother adventure
because we just didn’t realize how at the time which was almost you know ten
years ago when we first started thinking about it that’s just taken awesome in a
way that’s not it’s an organic way of doing it because now you first it was mentality of like you know spirits but
it’s it’s had its own life cycle now already okay all notes very sweet white Oh
white pepper we’re just talking about we’re just trying to check your
environment sustained

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