Welcome to the November issue of
Edward Sellers Vineyards & Wines Newsletter. This issue
has a little bit of everything, I hope you enjoy it:
Holiday Gift packs
The Holidays are fast approaching and so are our 2006 Holiday Wine
Gift Packs. These are wonderful 2 and 3 bottle wine gift packs
featuring our award-winning red and white Rhône-style wines
from Paso Robles, California. These carefully selected combinations
are great gift ideas for your loved ones, clients or maybe… even
you. All you have to do is select the number of fabulous gift packs
you wish to send for the holidays, tell us a note you would like
to have written, and leave the rest to us! We will individually
wrap your wines, dress them with a holiday bow, include your personal
note in a holiday card and ship your gift directly to your family,
friends and clients.
*All pricing includes tax,
handling and FedEx Ground shipping.
To see the full selection of our wines, please
visit our online
store.
Interstate wine shipping is
constantly changing. Some states make direct wine shipping
a felony, while others limit the quantities or require tax
collection. We ship to the following states: AZ, CA, CO,
CT, FL, GA, ID, IL, IN, KS, LA, MI, MN, MO, NE, NH, NM, NV,
NY, NC, ND, OH, OR, RI, SC, TX, VA, VT, WA, WI, WV, WY.
Harvest 2006: A
challenging growing season for Paso Robles
After Mother Nature threw us for a loop with a cool, late
spring and a couple of exceptionally hot weeks during the
summer, we were able to begin harvest on September 9th. The
grapes looked great: intense color, small berry size,
and low vineyard yields all promise to optimal quality and
exceptional wines for the ’06 vintage. We had
just started harvest when the weather turned unusually cold
and ripening came to a virtual standstill. Hoping and
waiting for a warming trend was torturous, rain was in the
forecast and some winemakers chose not to wait. Many
brought in under-ripe fruit to avoid damage by rain—rain
that turned out to be just enough to wash the dust off the
grapes! Finally beautiful weather prevailed and the
vines responded. With that delay in harvest, our fruit
received the much coveted “hang time” we winemakers
love. This produces grapes with rich flavors, great
color, without the over-ripeness that leads to high alcohol,
out-of-balance wines.
With most of our wines aging in barrels, we are able to look back and realize
that the challenge of the season provided a unique opportunity to make well balanced,
lower-alcohol wines with minimal intervention. The ’06 wines are
coming, look out they are going to be fantastic!
Winemaker Amy Butler
. . . . . . . . . . . . . . . .
New Tasting Room,
1220 Park St., Paso Robles The new downtown tasting room is underway!
The beautiful “Clock
Tower Building” located on the Park Square in downtown Paso
Robles has almost completed construction. We cannot wait for our
tasting room to be completed. We want to thank all of you who
have visited us at the winery for private tastings, it has been a
lot of fun, but our new location will be more ideal for you to taste
our outstanding Rhone-style wines. If everything proceeds as
expected, we should be in our new home by mid-January, 2007.
Look
for your “Grand Opening” announcement in our next newsletter.
. . . . . . . . . . . . . . . .
Chef John’s Holiday Appetizer –
Caramelized Onion and Blue Cheese Flat Breads Prep time: 35 minutes Cook time: 5 minutes
Ingredients:
• 4 - 8 inch flatbread (available in the grocery store,
or substitute flour tortillas)
• 4 large yellow onions
• 16 oz. Blue cheese, crumbled (you can buy the pre-crumbled
cheese or buy a wedge and do yourself)
• 4 oz. butter (you may use less butter by adding extra
virgin olive oil if you wish)
• Splash of white wine to taste.
Procedure:
Slice the onions into rings. In a large saucepan, melt
the butter; add the onions, white wine and sauté on medium
heat for approximately 30 minutes until caramelized. The
onions will be very soft and turn golden brown. Light the
grill, or heat a grill pan on the range. Dry grill the
flatbreads until just marked, turn and repeat on other side. Spread
the warm onions on the flatbread; sprinkle with blue cheese. The
blue cheese will slightly melt. Cut into wedges and serve
warm.
This great starter pairs wonderfully with our 2005 Viognier
or our 2005 Blanc du Rhône. The acidity of the cheese and
sweetness of the caramelized onions balances perfectly with the
acid and great fruit of these white Rhônes, this is truly
a great holiday appetizer pairing. Enjoy!
Chef
John
. . . . . . . . . . . . . . . .
Wine of
the Month
- 2004 Grenache
After reviewing our first release of our 2004 Grenache,
Robert Parker writes, “From the Halter Ranch and Vista
Creek Vineyard, the 2004 Grenache reveals raspberry and
strawberry aromas and flavors in its medium-bodied personality.
With plenty of volume, texture, and length, it is a good
New World Grenache to consume over the next 2-3 years.” 87
Points
The initial perfume of bright red cherries gives way to subtler layers of crushed
herb and tea rose. Lush fruit continues into the mouth, giving the wine
a pleasing, round texture. This Grenache is exceptionally structured on
the palate with young tannins and vibrant acidity that make it a fine complement
to food.
Regular Price - $25.00 each *Wine of the Month Price - $23.00 each *Cellar Club Member Price - $19.00 each
