In the Vineyard

As spring turns into summer, fruit has finally made its way to the vineyard. Our nice, moderate weather has allowed the self-pollination process to be successful, and as a result, we have had good fruit set thus far. Last year, we experienced poor fruit set, especially in the Cabernet Sauvignon grapes, because of odd weather during the blooming period. We are pleased with the progress of the vineyard so far this year. The berries are small and green and we will closely monitor the irrigation at this stage to make sure the berries stay small for an optimum skin to pulp ratio. As they mature, sugar accumulation will occur, and we can look forward to veraison later in the season.

Did You Know?

Did you know that Paso Robles is not only known for fabulous wine; but also for exquisite restaurants? Here are some of our favorites: Bistro Laurent (French) and Villa Creek (Regional Eclectic Fare and Full Bar) on the corners of Pine and 12th Streets; Artisan (American) on 12th and Park; La Cosecha Bar & Restaurant (South American) across from the park on 12th St; Thomas Hill Organics (Farm to Table) 1313 Park St; Fish Gaucho (Modern Mexican with a full Bar) on the corner of Park and 13th Streets;  Buona Tavola (Italian) 943 Spring St, and Goshi (Sushi) at 772 Pine St. If you are planning on taking a bottle of Paso Robles wine with you to dinner; be sure to ask about the corkage fee on local wines. Some restaurants will waive the fee if the wine is not on their wine menu, cheers!

Mitchella's Race Corner

The Mitchella-sponsored Porsche fared well in the race at Sears Point June 18 and 19.  With 12 in the class and 42 on the track, Roger Sheridan placed 2nd on Saturday and 3rd on Sunday.  The car ran great and has a long break until the next race September 10 and 11 at the Sonoma Raceway.

Wine of the Month

Library Zinfandels

Including available inventory, vintages 2005 through 2012

30% off, Wine Club members save 50%!

Offer valid while supplies last or through 7.31.16
*Cannot be combined with any other special offers

Visit our tasting room for access to our Bargain Bin with $5 library Zinfandels!

Pair any of our Zinfandels with Garden Pizza

Garden Pizza

Makes Two Pizzas

Crust: (Can be par-baked ahead and frozen)
3 Cups King Arthur flour, plus more for rolling
1 tsp sugar
1/8 tsp Red Pepper Flakes
1 envelope Instant Dry Yeast or 2 tsp 
2 tsp kosher salt                     
1 tsp Italian Blend Spices
1 1/4 Cup water, 110˚ F (lukewarm)
2 Tbsp olive oil      
1 tsp Onion Powder  
1 tsp Garlic Powder                                                         

Toppings:
1 Cup Roasted Garlic Alfredo sauce  
1 medium red onion, sliced
2 Cups Italian three cheese blend
1 jar of artichoke hearts, patted dry
2 Cups Mozzarella
2 Heirloom tomatoes, sliced
1 bunch arugula
10 Brown/Crimini Mushrooms, sliced
1 large yellow bell pepper, seeded and cut in strips
Salt and pepper to taste
1 can black olives, drained and sliced

Making Crust:
Combine the sugar, yeast and 1 Tbsp of lukewarm water in a small bowl, let rise for 15 minutes. In the bowl of a stand mixer with the dough hook, add flour, salt, olive oil, onion powder, garlic powder, red pepper flakes, yeast mixture, and 1 cup of lukewarm water. Depending on the weather you may need to add more water, one tablespoon at a time. Beat the dough on low, increasing to medium-low, until the dough forms into a ball. The dough should come away from the sides in 3-4 minutes. If the dough is sticky, add additional flour, 1 Tbsp at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, ½ Tbsp at a time. Spray a bowl with Pam or grease with olive oil, place the dough in the bowl, cover with plastic wrap and let rise for 2 - 8 hours.  Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Dust a clean dry surface and rolling pin with flour, roll out to form crust.  Par-bake for 10 minutes at 425˚F.

Topping:
Top the par-baked pizza crusts with half of the Alfredo sauce,  spread half of the mozzarella on each, top each pizza with arugula, bell pepper, olives, red onion, artichoke hearts, tomatoes and mushrooms.  Season with salt and pepper. Top with the Italian three cheese blend.  Cook in a pizza oven or on a pizza stone in the oven at 350˚ F for 10- 20 minutes, until bubbly on top. Can also be BBQ’d, cover the pizza with a large pot lid or stainless bowl.

Upcoming Events

Pizza on the Patio
Pizza flavors will  include Chile Rellano with Poblano, Brown Turkey Fig and Prosciutto with Arugula and Fresh Burrata topped with Shaved Parmesan, & Garden Pizza with Roasted Garlic Alfredo
July 3, 2016
12:00 – 2:00pm

Independence Day
July 4,  2016
Tasting Room Open 10:00am – 5:00pm
Surprise wine sales!

Pizza on the Patio
August 7, 2016
12:00 – 2:00pm

Rhones on the Range - BBQ Dinner & Dance
Cass Winery
August 16, 2016 

2016 Family Winemakers Tasting - San Francisco
Pier 27 Cruise Terminal
Sunday, August 21, 2016
12-5pm Trade Tasting
2-5pm Consumers Welcomed

Lobster Fest—Save the Date!
September 10-11, 2016
6:00-8:00pm

Fall Wine Club Pick-Up Party - Save the Date!
Reservations Required
Sunday, September 18
10:00am-12:00pm

Harvest Wine Weekend
*Last weekend to customize Fall Wine Club allocation
October 14-16, 2016
10:00am-5:00pm