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Wine and Weather

The Central Coast has seen a shift in the seasons as we begin to approach harvest.  Here in Paso Robles have received about 2 inches of rain this past week and are seeing some cooler day and night temperatures. In the vineyard, this first rain of the season only soaked into the dry soil to a depth of 4″, so there will be no significant water uptake by plants, which we typically like to keep dry during ripening. Usually we want to avoid a significant water uptake by the vine because we do not want sugar levels and other compounds to become diluted this close to ripening. We gain development of skin and berry chemistry, such as tannins, pigments, acids, Flavonoids, and other flavor making compounds. The extended ripening period, due to the drop in temperature, is what allows for the different compounds we are expecting to see in the wine. Currently, we are focused on the grape flavor, and the sugar is a secondary consideration at this time. We usually see just a little botrytis in only two varieties, but typically we do not consider it a significant factor. If we see more rain and the vineyard remained cool and moist, then we would be concerned. Each year brings its own unique weather fluctuations which are important to the wine’s character.

We have already harvested our Pinot Noir before the rains. So far we are waiting for it to ferment, but it has a beautiful color. In the next two week we will have a better gage on what to expect for our 2011 vintage.

As we get closer to harvest this year our excitement grows because the fruit is looking great! We should expect to have great quality through out the region, as we do usually.

Summer has officially arrived and we would like invite you to savor it with us at Hearthstone Vineyard!  Our tasting room is open Thursday – Monday from 11am- 5pm. Check out what upcoming events we have in store for you fans:

Weekly Wine Down – Every Friday

Our Weekly Wine Downs will continue through the summer, every Friday from 4 to 7 p.m. Whether you’re a local or visiting from out of town, you’re invited to enjoy light appetizers and music alongside a tasting of our wines. Live music will be provided on the patio on some Fridays. Have family and friends coming into town this summer? Bring them too! Our patio will be ready for you to use and enjoy!

Become a fan of us at www.facebook.com/HearthstoneWines for updates on what we’ll be serving and who will be performing!

$10/person includes a tasting of our wines and paired food; fee is waived with wine purchase. Complimentary to wine club members.

Independence Day Celebration – Saturday, July 2

Join us in celebrating Independence Day at Hearthstone Vineyard this Saturday, July 2 from 12-4p.m. Enjoy chilled white wine (the Pearl of course) or your favorite red wine with blue cheese hamburgers, corn on the cob and Texas beans.

To reserve a table on the patio email Josslyn@HearthstoneVineyard.com

Cost is $10/person; fee is waived with wine purchase. Event is complimentary to wine club members.

Wine and Cheese Pairing Seminar – Friday, August 12

On Friday, August 12 our Weekly Wine Down will be a unique wine and cheese pairing event. Both Winemaker Paul and the cheesemaker will be present to share with you delicious cheese with some of our best wines! Tickets are required in advance.

Cost is $10/person for wine club members and $20/person for non-club members

Winemaker Dinner – Saturday, September 3

On September 3, Hearthstone will be hosting a quaint and intimate Winemaker Dinner in our very own tasting room. This sit-down dinner will be limited to just 28 people! More details to come.

Blending Party – Saturday, October 22

In celebration of Harvest Festival Weekend in Paso Robles, Hearthstone Vineyard will be having a Blending Party on Saturday, October 22, 2011. Winemaker Paul will be sharing his secrets to blending the Lodestone at this special event. You’ll also have the opportunity to make your own Lodestone by blending a bottle of Syrah, Grenache, and Mourvedre to take home! There will even be a prize for the best tasting blend at the party! As part of this event, there will also be a BBQ-style dinner in a relaxed setting included.

Cost includes a bottle of your own blended wine and dinner; $52/person for wine club members and $76/person for non-club members.

We hope to see you soon! Cheers to a great summer!

With Pinot & Paella taking place this weekend, we thought we’d share with you some information on Pinot Noir! Originally from the Burgundy region of France, Pinot Noir has become internationally recognized for its ability to produce some of the world’s finest wines. Historically, the first recorded reference of Pinot Noir was in 1375, though the vine had been cultivated for centuries prior in Burgundy. Nowadays, Pinot Noir is planted around the world, including Argentina, Australia, Canada, Germany, New Zealand, Slovenia, Switzerland, and the U.S. In the U.S., Pinot Noir is mostly grown in Oregon and California, though it can also be found in New York, Washington, and Michigan. Some of the best Californian Pinot Noirs are found here in San Luis Obispo county, Santa Cruz mountains, Russian River Valley of Sonoma, Monterey County, and the Santa Rita Hills of the Santa Ynez Valley. Incredibly, ampelographers estimate there to be anywhere from 200 to 1,000 clones of Pinot Noir worldwide.

Pinot Noir Grapes - nearly black in color & shaped like a pinecone

Optimum growing conditions for Pinot Noir are warm days and cool nights; too much heat can cause an overripe, cooked flavor in the wine, while too little heat can cause the wine to be thin and pale. This variety is also vulnerable to spring frost due to being one of the earliest-leafing varieties. It is also a perfect host for the sharpshooter leafhopper, a devastating bug that can potentially wipe out a vineyard as a carrier of Pierce’s Disease. Leaf roll virus has a tendency to infect Pinot Noir vines older than ten years old as well. The Pinot Noir vine is not a vigorous crop, meaning vines often lack the sufficient leaf cover to shelter the fruit from birds. With careful attention, a healthy Pinot Noir crop can make for an extraordinary wine.

Generally, Pinot Noir wines tend to be of light to medium body with a garnet color. Typical primary aromas and flavors  resulting from the grape itself include cherry, strawberry, raspberry, ripe tomato, rose petal, cinnamon, sassafras, rhubarb, and green tea. Depending on where the Pinot Noir is planted, its terroir can give it flavors and aromas reminiscent of mushroom, earth, truffle, and leather. Furthermore, its time in barrel can grant it aromas of vanilla, oak, smoke, and toast.

Here are notes on our 2007 Pinot Noir:

A pretty wine, this vintage is light in color, yet possesses intriguing depths of flavor. Bright red in color with fresh strawberry, dried cherry and a hint of musky rose precede flavors of fig, tea leaf and plum skin. Pair with mild or soft cheeses, as well as earth-flavored food and dishes. Enjoy some dark chocolate with this lovely Pinot anytime.

Winemaker Paul’s commentary on the wine: “The Pinot Noir growing in the Hearthstone Vineyard is carefully monitored and grows on a north east slope to reduce the heat in summer and avoid afternoon sun. Pinot Noir is also one of the more difficult wines to ferment. Partly due to the presence of 18 amino acids, which are naturally balanced in this variety, Pinot Noir ferments violently, often “boiling” up and out of its container. Although this wine needs more attention than other varietals, it produces a large spectrum of berry flavors and can be enjoyed with many foods.”

We’ll also be pouring our 2008 Pinot Noir at Pinot & Paella – a vintage that expresses deeper and bolder wine characteristics than the 2007 vintage. The two wines are very different from each other and we look forward to pouring them for you!

The 29th Annual Paso Robles Wine Festival is just around the corner! Next weekend wineries throughout the Paso Robles region will be holding special events in celebration of Wine Fest. Here’s what will be happening at the Hearthstone  Vineyard tasting room:

Friday, May 20: We’ll be kicking off Wine Festival Weekend with our Weekly Wine Down! Join us after a long day at work and relax on our patio with a glass of wine. Winemaker Paul will be making his famous French Dip sandwiches to accompany a tasting of our wines.  We’ll also release our 2008 Grenache this day!

Saturday, May 21: On Saturday we’ll be releasing our 2010 Grenache Rose! Saturday we’ll be having case sales on some of our Library Wines, including our 2004 Pioneer Red & the 2005 Jubilee. We’ll have a special summertime deal going on this day, too: a 3-pack of our best summertime wines, the 2010 Grenache Rose, 2007 Pearl & 2010 Pearl Delight. 

Sunday, May 22: Finish off the weekend with a delicious lunch of tacos al pastor on the patio. We’ll have Mike Swan performing live music for you to enjoy & of course great wine! $15/pp includes tasting.

All events are complimentary to wine club members. Tastings are $10/pp; fee is waived with wine purchase.

Check out this new video for the Paso Robles Wine Festival:

http://youtu.be/3sgCveqFf-w

This week we’ll take a brief look at the stages a vine goes through in a year’s time. A vine starts the year off in dormancy, during the

Dormant Vines

coldest months of the year. Roots may grow during this time, but there is no outward growth of the vines. Vines are pruned during this period to remove most of the old wood and to limit a grapevine’s yield for the following harvest by only letting a few shoots grow. By only leaving a few shoots, there are fewer buds remaining, and there will be a smaller fruit set on the vine.

Budbreak marks the end of dormancy, as buds burst open and small leaves begin unfolding. When a vine undergoes budbreak depends on its varietal, but typically occurs in March when daytime temperatures begin to average 46 to 50⁰F. The flowering stage occurs anywhere from mid-May to late

Flowering Stage of Grapes

June, about forty-five to ninety days after the occurrence of budbreak.  At this time, small flower clusters appear on the tips of young shoots. The pollination and fertilization of the grapevine also take place at this time. Soon after flowering comes fruit set, when the fertilized flowers produce very small, green, and hard fruit that will ultimately become grapes; unfertilized blossoms will wither and fall off the shoot. There is rapid berry growth over the next several weeks.

Véraison, which means “coloring,” marks the start of a vine’s ripening stage and takes place at the end of July and into August. During véraison, there is an accumulation of sugar, flavors and aromas in the grapes as the berries gain their true color; white wine grapes become more yellow and red wine grapes darken to a reddish blue. This is the last stage of the growth cycle of the vine and the most important in ensuring that the vintage will be of high quality. Also, growers may

Grapes undergoing the veraison stage

choose to prune their vines in the summer to thin their crop and remove some of the still-green clusters. Summer pruning isn’t necessary, though, when the crop has already been reduced by disease, frost, or damage to the flowers. The purpose of removing clusters at this time is to ensure timely ripening and good must concentration for the rest of the clusters.  The length of the ripening stage is determined by the weather; grapes accumulate more sugar as the leaves receive more heat and light. Moreover, the more sugar a grape contains, the higher the alcohol content of the wine that is made from it.

As harvest approaches, the grape is considered ripe when he sugar and remaining acids are well balanced. A grower may choose to harvest the grapes before they are ripe, at their point of ideal ripeness, or when they are overripe; it all depends on the style of wine they are looking to achieve. Once harvest occurs, the leaves begin to fall off the vines and the green fruit-bearing shoots of the vine turn brown and lignify, becoming woody canes. The carbohydrates that had accumulated in the shoots are transported into the trunk and roots of the vine as it enters into dormancy and takes its winter rest before another growth cycle begins.

The Growth Cycle of Grapevines

Cayla

With Hospice du Rhône coming up this weekend, I thought I’d share with you some information on Rhone varietals! Although Hearthstone Vineyard will not be participating in Hospice du Rhône’s tasting event, we do have our own standout Rhône-based blends. So what does it mean exactly for a wine from Paso Robles to be a Rhône wine? By saying that a wine is a Rhône, we mean that the varietals that went into the wine originated in the Rhône region of France. The Rhône wine region of France is a valley located in the southeastern part of the country and is named after the Rhône river that runs from the Swiss Alps through southeastern France. This wine region is actually made up of two subregions: the northern Rhône and the southern Rhône.

Vineyards in the northern Rhone region

The northern Rhône region is characterized by challenging soil (slate and granite) and windswept hills. Unlike the Mediterranean climate found in the southern Rhône region, the northern Rhône region experiences a continental climate with cold, wet winters and hot summers. Syrah is the star in the show here, as it is the only red grape permitted to grow in the northern Rhône. The only white varietals grown here are Marsanne, Roussane, and Viognier, which are sometimes blended with Syrah, blended as a white wine, or made into a stand alone wine. The purpose of blending a portion of white wine to the Syrah is often to add fruitier notes to the wine’s aromas and to add a creamier mouthfeel.

The southern Rhône region is about an hour’s drive from the northern Rhône region. With a Mediterranean climate, hot days are relieved by a cold wind that blows through the valley from the Alps. The soil here is made up of clay, sandy limestone, gravel, or just plain stones. While vines in the northern Rhône are typically grown on steep slopes along the river, vines in the southern Rhône region spread out 20 to 30 miles from the river over flatter land. Although Grenache is the leading red grape varietal in this region, wines of the southern Rhône are often a combination of its twenty-three permitted varietals.  Other common red varietals include Mourvèdre, Syrah, Cinsault, and Counoise. The leading white varietals of this region include Grenache Blanc, Clairette, Picpoul, Marsanne, and Roussane.

The Rhône varietals used in Hearthstone’s wines include Grenache, Syrah, Mourvèdre, Viognier, and Roussane. The Pearl is our white Rhône blend of 60% Viognier and 40% Roussane. Our 2006 Slipstone is a blend of Grenache (63.5%) and Syrah (36.5%), while the Lodestone is a classic blend of Syrah (43%), Grenache (30.5%), and Mourvèdre (26.5%). Hearthstone has also produced single varietal wines of these varieties.

Even if you won’t be attending Hospice du Rhône this weekend, we hope you’ll come have a taste of our Rhône wines and see why these varietals are so great!

A Bit About the Rhones

Cayla

With summertime around the corner, we have some exciting upcoming releases at Hearthstone Vineyard! Last Saturday winemaker Paul & friends bottled four lots of wine – the 2010 Pearl Delight, 2010 Grenache Rosé, 2008 Grenache and 2009 Pinot Noir. While the Pinot Noir still needs much time to age  in the bottle, we are excited to announce the upcoming releases of the Pearl Delight and Grenache Rosé! Check out the link below for a glimpse at how a bottling line operates:

Bottling the 2010 Pearl Delight

The Pearl Delight is Hearthstone Vineyard’s first dessert wine, made from a blend of Viognier and Roussane. What differentiates the Pearl Delight from the Pearl is that the Viognier is a late harvest Viognier, meaning that the grapes were picked late in the harvest season when they were overripe and had high sugar contents.  Dessert wines are different from table wines in that they can contain anywhere from 5 to 30 percent residual sugar, or even more. Residual sugar is the sugar leftover from fermentation, which occur as a result of fermentation being stopped before the yeasts process all the sugar into alcohol. With such high amounts of residual sugar, it is key for a dessert wine to have the right amount of acidity in order to achieve balance. The 2010 Pearl Delight is a well-balanced wine with aromas of tropical fruit and honey, a creamy mouthfeel, and a long finish.

The Grenache Rosé was made from what is called a saignée, a winemaking method where you “bleed off” the juice after it has had brief contact with the skins. The brief skin contact allows for the wine to gain its pink hue, yet prevents it from becoming fully red in color. This wine is sure to be a refreshing choice on the hot summer days Paso Robles is known for.

Both of these wines will be released during the 2011 Paso Robles Wine Festival Weekend, taking place May 20-22. We can’t wait to share them with you!

Cayla

Upcoming Releases at Hearthstone Vineyard

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.

Pinot Noir Vineyards

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!

Cayla

Clones

Thanks to everyone who joined us for Zinfandel Festival last weekend! We had a great time pouring our wines, meeting new people, and seeing old friends. It may have been pouring rain, but that didn’t stop us – the BBQ was on and Paul’s sausage sandwiches were a big hit!

As of last weekend, we also have a few new wine releases  available to Hearthstone fans – 2009 Pearl, 2008 Pinot Noir & 2007 Reserve Mourvedre. Here are tasting notes on our new wines:

2009 Pearl (58% Roussane, 42% Viognier)

Combine Roussane and Viognier, and you get an elegant and most voluptuous white Rhone blend. Aromas of white peach, citrus, and honey with a smooth, round finish on the palate. Exhibiting a nice balance of fruit and acid, this wine pairs well butter, cream, and nut dishes, such as risotto. It will also pair well with Asian dishes, seafood, and poultry, or as an aperitif wine with appetizers.

2007 Lodestone (50% Syrah, 33% Grenache, 17% Mourvedre)

Cherry, blackberry, and plum come together with a smoky oak nose. Spice and cranberries fill your palate and leave an oaky, vanilla finish. This full bodied wine will pair well with sausage and peppers or hearty pasta dishes.

2007 Mourvedre Reserve (100% Mourvedre)

This limited wine has earthy aromas of bark and white wheat, with a slight underline of dark cherry. The upfront acidity and grapefruit add to the complexity of this wine. The bold tannins and hint of cocoa powder increase the length of the finish. Only 25 cases produced.

2008 Pinot Noir (100% Pinot Noir)

This vintage is darker in color and expresses deeper and bolder characteristics than our 2007 vintage. An earthy nose with hints of boysenberry, dried cherry, and currant lead to a full bodied, well balanced wine. This vintage will pair well with earth-flavored dishes and is capable of aging for 7 to 10 years.

Now that Zin Fest is over, don’t forget about our Weekly Wine Down! Every Friday from 4 – 7pm we’ll be serving light appetizers & enjoying music alongside tastings of our delicious wines (rain or shine!). Check our Facebook (facebook.com/hearthstone.vineyard) to see when we’ll have live music performances from local artists. Cost is $10/person or complimentary with the purchase of a bottle of wine – for that great dinner you have planned for this weekend!

New Wine Releases at Hearthstone Vineyard

Cayla

Come celebrate Zinfandel Festival (March 18-20) with us at Hearthstone Vineyard! We will be pouring our 2007 Reserve Zinfandel all weekend long, along with our Primitivo blends. We have food pairings, barbeques, and great wine specials in store for you Zin Fans!

Friday we’ll kick off Zin Fest with our Wine Club Pick-up Party from 4 to 7pm. All are welcome to join us for our Weekly Wine Down at this time, too! Mike Swan will be playing music on the patio and winemaker Paul will be firing up the grill. In addition to cheese pairings, we’ll have chocolate for pairing with our Pinot Noirs. We’ll also be pouring our 2007 Reserve Mourvedre at this event only. Open 10am -7pm.

On Saturday we’ll keep the barbeque going with sausage, pepper, and onion sliders to pair with our Zinfandel, in addition to a cheese tasting. Open 10am-5pm.

Sunday we’ll be offering case specials on the 2004 Pioneer Red and 2005 The Pioneer. With such a limited amount left, you won’t want to miss out on these classics. We’ll also be opening library wines to pair with a variety of artisan cheeses. Open 10am-5pm.

Events are complimentary to wine club members. Tasting fee is $10/person or waived with the purchase of a bottle of wine.

Cayla

Zinfandel Festival at Hearthstone Vineyard