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Wanna be a farmer?

August 24th, 2015

Our vineyard tours are starting again this week and packages are available to purchase on our website. For $35 your party of two can walk in the vineyard and learn the secrets about growing wine grapes and how the drought has effected vineyards in Paso Robles. Our goal is to share our story and give you a sample of our farming operation. We hope our passion for the growing of vines can spread and inspire each of you. These tours are given Thursdays through Saturday at 11:00, 1:00 and 3:00. After purchasing your ticket you will need to make an appointment by calling the tasting room. These tours are by appointment only and you will need to pre-purchase your package. We hope to see you out there!

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Clones

February 13th, 2011

When a viticulturist is choosing what variety to plant, another important factor must be taken into consideration: the clone. The clone of a grape is basically its subdivision within the variety, or a further distinction beyond its varietal. Vines of a particular clone are all originally from a mother vine, resulting from spontaneous genetic mutations that occur in the vines over time. Different clones are chosen based on their individual characteristics; budbreak, berry color, disease resistance, cluster size, yield, flavors, and aromas are all characteristics that can be a result of the clonal selection. Winemakers will often utilize a variety of clones in order to create the complex, well-balanced wine they hope to achieve.

 

Here’s a look into what clones are used to make the unique wines of Hearthstone Vineyard:

Hearthstone’s Cabernet Sauvignon includes clones 337 and 4. Clone 337 is a French clone and is commonly the clone of choice for this varietal in California. This clone is chosen for its small berries and moderate yield in the vineyards. Wines produced from this clone are often complex with a concentrated flavor profile. Clone 4 originated in Mendoza, Argentina and results in moderate yields and strong flavor intensity with great color, aromas, and balance in the wines.

There are at least fourteen clones of Sangiovese that are recognized in the world of viticulture. With this varietal, we use the Brunello clone, which is perhaps the most popular clone of Sangiovese.

Now, let’s talk about Pinot Noir. In our own vineyard alone, there are 8 clones of Pinot Noir. Why so many? This allows for Paul to be more specific in choosing what flavor profiles he hopes to exhibit in the wine. When it comes to fermenting the juice, Paul aims toferment the juice by clone or a combination of two clones in order to gain an accurate depiction of the flavor profile imparted by the clone. Our clones of Pinot Noir include #16, #32, #115, Pomar 4, #667, #777, DRC, and HMR; the majority of the Pinot Noir is made up of the DRC and HMR clones. Here’s a closer look into a few of those clones:

#115 – This clone has played a pivotal role in the development of Pinot Noir in California’s vineyards and often serves as the backbone to the structure of a Pinot Noir.

#667 – This clone orginated in Dijon, France, and is often chosen for its high tone aromas and great finish on the palate. As a result of the tannins it produces, this clone is also chosen for aging potential.

#777 – Also of Dijon origin, clone #777 is rather rich and dark, producing a velvety mouthfeel in the wine. Clone #777 is known for producing intriguing and complex wines.

 

I hope this has helped you learn more about clones in the world of winemaking!

Das Unternehmen IQVIA verfasst die Umsatzzahlen als einen. Kann eine halbe Pille und dann eine Pille experimentiert werden, um den Bluthochdruck an dieser Stelle in der Lunge zu therapieren, viele Jahre sind auf die Entwicklung und die klinischen Tests.

Cayla

Clones

The last weekend of June!

August 28th, 2014

paso robles vineyard tourAs usual, this first summer month was a hot one. But, we still had a lot of fun. We would like to give a big thank you to everyone who came out to the tasting room and kicked off our summer vineyard series. Beginning again on July 11th we will be learning more about how a grape ripens and why that is important to wine. Contact the tasting room for details on the package. Also, Monday June 30th is the last day to place a wine order to be shipped.

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2009 Fireside Claret ~ 15% off !

August 18th, 2014

Thank you Paul for your holiday spirit. As a Merry Christmas to you and yours we are extending the sale on our 2009 Fireside Claret. Come in this weekend or until the 31st and receive 15% off of the Claret. If you are already a wine club member, we will stack this discount on top of yours. Cheers!

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Jack Frost is in the Vineyard!

December 14th, 2015

Every year around Thanksgiving the same question presents itself at the tasting bar. “Why are the grapevines dead?” Please, let us reassure you, without death there is no life. This is the natural order of the vine. Each Autumn the leaves turn brown and fall. Just like a tree! This leaves the vine bare with a few stragglers looking discolored and rotten, maybe there is even a shriveled up cluster of grapes hanging on for dear life. Because after we harvest our choice fruit, the vine continues the process of photosynthesis. This creates carbohydrate reserves which the vine will store in its trunk and root. Once it has filled itself full to satisfaction the chlorophyll in the leaves begin to break down and the leaves begin to change to their fall colors. Then, when the temperatures fall low enough, the leaves drop. This signals to the vine to stop its metabolic activity. The vine is asleep, it has gone dormant. This stage in the vines yearly cycle is argumentatively the most important stage. This is the time when we will go through the vineyard and prune back growth that is unnecessary to the next year. Because, while the vine is sleeping, it will not bleed its water and sugar. Instead it will heal over and harden where we cut. Shortening its size so it can grow again without detrimental affect. It is conserving all of its stored energy so that when the Spring comes it can burst forth, all at once actively, visually, and effectively producing new growth.

Cab Franc for Christmas!

November 5th, 2015

 

With the weather chilling and the rain falling we’ve had some time to sit and mull over our favorite wine for the holidays. The 2010 Cabernet Franc is tasting so great right now that we are going to give an additional 15% off to our wine club members. This offer is through the tasting room only as we only have 25 cases left. To get in on the goods call the tasting room at (805)238-2544 or email Renee directly at hearthstonevineyard@gmail.com.

Sculpture Slam with Bob Schuerman!

September 24th, 2015

I hope everyone can stop by and cheer on Bob! He will have a sculpture on dislplay. Also, Hearthstone’s Roussanne will be served at the reception and Josslyn and Renee will be pouring.

Check out this link for the when and where!

Sept. 19th food and wine pairing

September 3rd, 2015

From 3pm-6pm Hearthstone Estate will be featuring 3 wines newly awarded by Josh Reynolds and 3 of our winemaker’s favorite barrel samples of Cabernet Sauvignon, Syrah, & Petit Verdot. Pair these Hearthstone favorites with appetizers themed from various regions of the world. Appetizers will be catered by Fig Good Food. This food and wine pairing will cost $10 and your fee will be waived per bottle purchase.To celebrate we will be staying open an extra hour on the patio.

Pinot Noir 2015

August 27th, 2015


Our Pinot Noir came in on Tuesday at 24.5 brix. Its a heavy bin at 1,215 lbs. We sorted a bit of fruit to keep the most quality for our fermentation.
Here is the Pinot Noir after its been sorted. You can’t see, but there is a layer of whole cluster at the bottom of the bin. That way there will be some stem left for pepper and tannins.
The fruit travels down a conveyer belt that we call a sorting table. There is a bin in the center that removes the grapes from the stems. The grapes continue down the line to be sorted through and saved for fermentation while the stems are dropped down into this bin. We also discard the unwanted fruit into this bin leaving only the choicest quality fruit to be turned to wine.

Hearthstone’s Estate’s Timeless Collection

August 7th, 2015

Timeless Collection available now

Storing a wine to visit later down the road is a tradition celebrated by amateurs and enthusiasts alike. Here at Hearthstone we see eyes light up with every wine we pour and claim to be age worthy. Now we have put together a collection for you whether this a new adventure or a practice you have celebrated with our wine already. If you are a wine club member this offer is available to you. Because our case packages are limited this package can only be purchased from the tasting room by phone or in person.

$180 includes: 4 bottles of the 2010 Bruno Di Paso

4 bottles of the 2010 Fireside Claret

4 bottles of the 2010 Cabernet Sauvignon

 

Blending party magic!

August 3rd, 2015

What a day! Blending our own bottles of wine and lamb burgers! It was almost too much to handle. A big thank you to Hearthstone supporters for coming out, we had a full house. We made new friends, two people came all the way from Alaska. label competition

Lamb burgers August 1st!

July 24th, 2015

Hearthstone’s signature lamb burgers are back in action with several backyard barbecues lined up for our patio. What better way to enjoy our wine and your afternoon. Your burger and a garden salad will be served up for just $10 from12pm until sold out (usually around 4pm).The cost does not include your wine tasting. No reservations are required.

Glitter is getting back on track!

July 17th, 2015

We have wonderful news! Thanks to generous donations from our wine club members we were able to take Glitter in for a proper diagnosis on her ear. Because it is squamous cell carcinoma, all we need to do is remove her ear and expect a full recovery. As love and support flows in we will be making her excision appointment in the next few months. All of Glitter’s loved ones in the tasting room are very grateful and thankful for the ongoing support. Stay tuned for an update next month when we schedule her appointment.