Halter Ranch - Wine Club Newsletter
The fall harvest season has officially arrived here at Halter Ranch, which means a bounty of ripe grapes and a new winery in full swing. Harvest Festival Weekend was a great success, and we were pleased to welcome so many of you to the tasting room and on tours of our new winemaking facility.
The 2011 harvest is flying by, and we have already picked over 50% of our fruit. Most recently, we harvested Syrah from blocks 5, 8, and 22, some of which is being used in our barrel-fermentation program. During barrel fermentation, crushed berries are fermented directly in oak barrels (rather than stainless steel or other material), which can render the resulting wine rich in complex flavors. It’s a beautiful process to witness and treats the cellar staff to rich aromas of fruit and toasty oak.
“Now or Never” Wines
Make haste! The 2003 Cabernet Sauvignon and 2006 Ancestor are nearly sold out! This is your last chance to purchase these stellar Halter Ranch vintages before they are gone for ever. These wines can be purchased in our tasting room or online by clicking here.
2003 Cabernet Sauvignon
Our first release of Halter Ranch Estate Cabernet Sauvignon demonstrates why Westside Paso Robles has a growing reputation for world-class wine. Dark ruby-red in color, this wine offers classic cassis aromas with savory cocoa and sweet spice tones. Medium-full on the palate with ripe, intense flavors and well-integrated tannins, it’s an ideal wine for those who enjoy young, vibrant Cabernet Sauvignons with plenty of rich flavor. With proper cellaring, it will gain additional complexity over the next 5-7 years. $28 retail ($22.40 Rancher’s Club; $21 Owner’s Club).
2006 Ancestor, Estate Reserve
A blend of Cabernet Sauvignon, Cabernet Franc and Malbec, the 2006 Ancestor offers a seductive, marvelously-complex aroma of ripe black fruits, cedar, green olive, mint, and sweet vanilla. The opulent, dramatically-concentrated black fruit flavors are soft and elegant, despite the wine's power, depth, and concentration. Delicious now with a wide range of beef, lamb and rich pork dishes, this wine will develop beautifully in bottle for another 10-12 years. $44 retail ($35.20 Rancher’s Club; $33 Owner’s Club).
Holiday Open House
Fri., December 2, 2011; 5:30 p.m. – 7:30 p.m.
Enjoy holiday sights and sips at Halter Ranch during our annual open house. Our historic Victorian will be decorated with care, while food, wine, and cheer will also be there. Please RSVP: email@example.com, (888) 367-9977.
Vineyard Walking Tour
Sun., January 15, 2012; 10 a.m.
Experience a behind-the-scenes tour of Halter Ranch Vineyard and its spectacular views. Wine tasting included; box lunch available for purchase. $25 per person (wine club member discounts apply). For reservations, contact: firstname.lastname@example.org, (888) 367-9977.
Featured Wine of the Month:
Halter Ranch 2010 Viognier
Complex and beautifully balanced, our 2010 Viognier displays strongly floral, honey-laden aromas of ripe peach, orange blossom, papaya, and citrus zest. Luscious on the palate, the fruit is balanced by a firm underlying acidity and refreshingly minerality. Delicious now for drinking with white fish, lobster, crab, and Asian foods, it will develop even greater richness and aromatic complexity with another 2-3 years of bottle age.
Regular Price: $24
Rancher’s Club Price: $19.20
Owner’s Club Price: $18
Recipe of the Month:
We think our 2010 Viognier would be a delicious addition to your Thanksgiving dinner table, especially when served alongside this soothing soup.
Curried Butternut Squash Bisque with Crème Fraîche
1 1/2 T butter
1 large onion, diced
2 cloves garlic, minced
2 lbs cubed butternut squash
1 large gala apple, diced
1 T curry powder
1 quart chicken stock
salt and pepper to taste
Melt butter in a large stock pot. Add onion and sauté until soft. Add garlic and cook 1 minute. Add butternut squash and apples. Saute 10 minutes. Add curry powder and stock; cover and simmer until squash is tender, about 15 minutes.
Blend soup in blender until smooth. Season with salt and pepper. Top with a swirl of crème fraîche and a sprinkling of chives.