Newsletter
Fall 2011
In this issue:
=Fishing
=Food Pairing
=Fall Wines
=Rosés
=Add’l Info
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Then it
the frost.
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A Vineyard’s Tale:
It’s been a looooooooooong, coooooooooool summer.
T
he one we felt in our bones was coming, but were hopeful that the bones were wrong. Alas,
it blanketed our vineyard despite all preparations to stave its assault, as it did many
others throughout California. However, as in all stories there is a bright side to this tale...the
vines rallied with vigor and went on to have a wonderful set, albeit a much smaller yield than
preferred. We’re going to have so little fruit this harvest; the goal is to be able to fulfill all our
allocations for the 2011 vintage (released in 2013), even if it means closing the tasting room
for awhile. We may have some tough allocation decisions to make...we’ll keep you posted.
The vineyard continued to push past the slow start and went on to enjoy a fantastically cool
summer which has the Pinot in ecstasy and still enjoying hang time as we speak.
What does a farmer/winemaker do while waiting to harvest his fruit and start the anticipated
crush? He goes fishing and makes sparkling wine with some young grapes for his ever grateful wife.
While the work never ends around here, it is paradise. Our kids are healthy and happy, and so
are we, but our circle of friends have lost some dear people recently which always reminds us how
precious our time together is...so embrace your loved ones, breathe deeply, and enjoy each moment.
www.jackcreekcellars.com
805-226-8283
[email protected]
1 Blue Fin tuna
13 Yellowtail
14 Dorado
=
Better than
catching a cold.
E
Fishermen L to R:
Ronald Kruse
(aka Dad)
Rob Gusman
Doug Kruse
(aka winemaker)
Komaka Dedman
One man missing
below decks...rough
seas, no need to say
any more.
E
What does this have
to do with wine...
Not much, but here’s
somthing that does.
Perfectly paired with 2009
Estate Pinot Noir Reserve
Paella with Cantimpalitas Chorizo and
Cayucos Farms Abalone,
Market Vegetables
You will need a 20 inch paella pan, a flat edged
metal spatula, and a hot BBQ
Ingredients:
1 cup olive oil
3 cups Spanish Paella rice
1 medium onion, chopped
Sea Salt
White Pepper
1 teaspoon Smoked Spanish Paprika
1 pinch crumbled Saffron
1cup Dry White Wine
5 1/2 cups fish broth, Chicken Broth or clam juice
1 medium bell pepper, chopped
1 pound frozen peas and carrots
4 cloves garlic, chopped
1 medium tomato finely chopped
1 pound fresh, **Cayucos Ocean Rose Abalone (whole),
cut in 1/2 inch cubes
2 pound fresh debearded mussels blanched in water or
broth** Reserve and use in cooking
1 pound Cantimpalitas Chorizo Sautéed, grilled or
baked
1 pound Cantimpalitas Chorizo
1 pound of your favorite vegetables chopped or sliced
1 cup Chopped Italian Parsley
Method:
Start a BBQ fire and spread the wood/coals
around for even heat. Place the Paella pan over the
coals and add the olive oil, onions and rice. Lightly
brown the rice stirring frequently. Add broth to cover
the rice. Season with crumbled Saffron and smoked paprika. Allow the broth to reduce and absorb into the
rice and using a metal flat end spatula scrape the rice
to the center, picking up any bits that have caramelized to the pan. Add more broth and repeat until rice
is half cooked. Add sausage, abalone and vegetables,
continuing to scrape the pan and adding broth as
needed. The rice, seafood and vegetables should finish
about the same time. Remove from heat and serve. When
serving, be sure to scrape the bits of toasted rice
from the pan to serve with the rest.
Serves Six to eight
Cooking time: 20 to 30 minutes
Recipe by:
Chef Charles D. Paladin Wayne
[email protected]
“Concrete Blonde” Chardonnay
100% Estate Chardonnay.
Clone: 05
Cases Produced: 250
$37
Tasting Notes: “Aromas of a firm young peach with a very nice Pear”…that’s what he
said…not sure if he’s talking about the wine or the blonde! Now to the palate…hmmm,
extremely rich with the essence of Pineapple Brule. It’s a higher acidic driven juice
which will make it great to pair with food, and aesthetic tropical fruit components are
hidden deep in this mysterious, minerality focused wine.
2009 Pinot Noir
100% Estate Pinot Noir
Clones: 2A, 115, Pommard 5, 667, 943, and 828
Cases Produced: 635
$33
Tasting Notes: The nose explodes with hard-candied watermelon, black cherry pie, and traits
of raspberry reduction. If you judge a book by its cover you would expect the wine to be a fruit
bomb, but it mellows out and gains complexity on the palate. Cola, plum, blackberry, and spice
move in harmony as they dance across your senses, and take a final bow with a soft, sweet, dusty
tannin finale.
2009 Pinot Noir Reserve
100% Estate Pinot Noir
Clones: 2A, 115, Pommard 5, 667, 943, and 828
Cases Produced: 385
$43
Tasting Notes: Probably the most sought after wine we have made so far! We’ll let you ponder
your own tasting notes on this one, it’s more fun to fill in some blanks.
Hoping the 2010 Pinot Noir Reserve stays on the path it is currently traveling…
2009 Syrah
100% Estate Syrah
Clones: Syrah-Noir & 174
Cases Produced: 225
Tasting Notes: Ah Syrah…ruby red, majestic and refined. The rich, smoky nose also unveils
roasted coffee and warm leather as your olfactory senses gather their fill. The typical, yet always
welcome, black cherry cola, black licorice, and dark, rich fruits abound in a very thick and round
manner in the mouth. The experience comes to a close with sweet and dusty tannins patiently
lingering…then starts again with your next sip.
$45
GLOW with JCC Rosés~
100% Rosé of Pinot Noir $23
This is a truly unique Rosé! 69 Cases
This 100% Rosé of Pinot Noir is such a
unique and fun wine to pair. The nose leads
with an earthy, wet forest aroma; however as
you advance to the palate you’ll be surprised
at the divergence. Fresh cut flowers, lemon
zest, and green melon roll over your tongue,
with crisp acidity and really nice texture in
the mouth. Wow your friends by pairing this
with any chilled shellfish!
Additional Information
Rhone Rosé $22
40% Grenache 60% Syrah
50 Cases
Just like it looks – sweet tropics! From
melons, strawberries and Fuji apples; to
Cherry Cola, pomegranate, and cranberries! You’ll find a great balance of these
sweet flavors finishing with smooth, crisp
acid. Makes me want to go to Hawaii, sit on
the beach, and open a bottle!
The new kid on the block... Very bright on the nose, and on the tip of your palate! Mixed berry preserves coat your entire mouth giving you a burst of fresh,
luscious fruit. It concludes with a nice, soft finish and it’s very easy drinking!
This Grenache is great on it’s own or would pair well with virtually
any dessert. Previewed it at Harvest Fest...it was a hit!
2009
Grenache
$41
For those of you who we were not able to fulfill your Fall Allocation completely we apologize...
Shipping Information:
We will always make sure wines are shipped at the beginning of the week in an attempt to avoid wines being held at a
shipping center over the weekend. Someone over 21 years of age is required to sign for the wine shipment during regular
business hours. If your wine is sent back because no one was available to accept the delivery or the address we have is not
current, we must charge to re-ship your wine. We do our very best to keep you informed on the status of the shipment but
cannot control the required signature. A business address is the best place to send your wine, if available.
Shipping rates are set by JCC: Zone 1 - $19, Zone 2 - $27, Zone 3 - $31
Wine Pick-Up:
Wines will be available for pick-up at our winery as of November 5th during normal tasting room hours. If desired, you can
arrange for an earlier appt. by calling the winery.
Please pick your wine up within two months of the date it is available, unless prior arrangements have been made. The last
day for Fall pick up is December 31st. Wines not picked up by December 31st will be shipped beginning Monday, January
2nd with normal shipping charges applied to your account at that time.
Thank you so much for understanding.
Storing Your Wines
If possible always store your wines in a temperature controlled wine cooling system. We recommend storing the wines at
approximately 55 degrees. If you don’t have a wine storage system, try to store your wines in a cool, dark place like a closet
with a stable temperature environment. Spikes in temperature will do more damage to your wines than storing them at a
constant temperature level, even if they’re not in controlled wine cooling system.
When possible, always try to store your wine lying on its side. This will allow the corks to stay damp and decrease
the odds of your corks drying out, which can affect the way the wines develop in the bottle.
!
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5265 Jack Creek Road
Templeton, CA 93465
805-226-8283
www.jackcreekcellars.com