August 2011 Newsletter
We hope you are enjoying your summer as much as we are at Halter Ranch. Many new and exciting things have taken place here over the past few months and we are pleased to share the news with you.
We are proud to announce the addition of our new winemaker, Kevin Sass. With a double degree in Enology Wine Production and Agricultural Business from California State University, Fresno, Kevin spent six years as winemaker at Justin Winery before joining our team this spring. We welcome his astute winemaking skills, extensive viticulture knowledge, and affable personality to Halter Ranch, and we hope you will too.
Our longtime (and long-admired) winemaker, Bill Sheffer, will stay on through the 2011 harvest to ensure the winemaking team’s smooth transition and to assist with the move into our brand-new winery.
After ten years of intense research, planning, and construction, our new, state-of-the-art winemaking facility is nearly complete. At 28,000 square-feet in size, this stunning architectural gem was built with both beauty and brains in mind: Small 5 and 10-ton fermenters will allow us to ferment even our smallest vineyard blocks separately, while gravity flow processing will enable the winemaker to handle the fruit in the gentlest way possible. Wine club members will have the exclusive opportunity to view the facility firsthand at our Fall Pickup Party.
This year’s fall pickup party will prove to be unforgettable to wine club members, as it will give them the first public peek into our new winery. This exclusive event will take place on September 10, 2011, from 12 p.m. to 3 p.m. and will feature hors d’oeuvres by Chef Charlie, with live music and our newest wine releases. This event will fill up fast, so please rsvp by email to firstname.lastname@example.org.
Not a wine club member, but want to be? Inquire here: Halter Ranch Wine Club
Tasting Room Expansion
While we’ve always loved the intimacy of our tasting room, we were afraid that our guests were beginning to feel a bit cramped in its close quarters. The remedy? Preserve the look and cozy feel of the tasting room while expanding it by 17-feet in length. Voila! More room for our Halter Ranch friends and family. Tasting Room Manager, Seth Engel, ensured a smooth transition as we temporarily relocated to and from our historic barn and Victorian. Needless to say, we are happy to be in our new home!
We are proud to announce that our 2007 Cabernet Sauvignon and 2010 Rosé both garnered Gold medals at the Central Coast Wine Competition. The San Francisco Chronicle Wine Competition also proved to be successful for our 2008 Côtes de Paso, which was awarded a Double Gold. All of these wines can be purchased in our tasting room or on the Halter Ranch website.
Featured Wine of the Month:
Halter Ranch 2010 Rosé
The warm days and cool nights of Paso Robles make this an excellent time of year to enjoy our 2010 Rosé. A traditional Southern Rhone blend of Grenache, Syrah, and Mourvèdre, this wonderfully-crisp wine is refreshing with just the right amount of fruit. Aromas of red cherry and raspberry lead the way into a balanced, dry finish. Delicious with smoked or grilled salmon, grilled pork, or a simple lunch of cheese, olives, and a crusty baguette.
Regular Price: $14
Rancher’s Club Price: $11.40
Owner’s Club Price: $10.50
Recipe of the Month:
We think this recipe pairs beautifully with our 2010 Rosé.
Salmon with lemon, capers, and rosemary
· 4 six-ounce salmon filets
· ¼ cup extra-virgin olive oil
·½ teaspoon salt
·½ teaspoon freshly ground black pepper
·1 tablespoon minced fresh rosemary
·8 lemon slices (about 2 lemons)
·¼ cup lemon juice (about 1 lemon)
·½ cup Marsala wine (or white wine)
·4 teaspoons capers
·4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
*Courtesy of http://www.foodnetwork.com
Rhône Rangers Events in August
Halter Ranch will be on the road with the Rhône Rangers at two events celebrating Rhône-style wines.
Rhône Rangers Los Angeles Tasting – Sunday, August 7, 2-5 PM
Pier 59 Studios West, 2415 Michigan Ave, Santa Monica, CA
The Rhone Rangers ride into Los Angeles for our annual trade & consumer tasting event on Sunday, August 7, 2011. This is an afternoon of tasting of wines from over 35 wineries, paired with artisan cheeses and tapas plates. Tickets are $45 and can be purchased here.
Pomar Junction Winery: 5036 S. EL Pomar Road, Templeton, CA
Join the Paso Robles Rhône Rangers for a progressive dinner featuring tastes of food from a selection of Paso Robles chefs, accompanied by the fabulous Rhône-style wines of the 45 member wineries of the Paso Robles chapter of the Rhône Rangers. There will be music for dancing, good company for conversing and fun to be had by all. Tickets are 65 can be purchased here. LIKE us on JOIN the Wine Club