justin times

JUSTINfa l l / w i n t e r 2 0 1 1

2 Justin Times

fall / winter 2011 3

Founder’s News by Justin Baldwin

Featured Employees

Contributors

Calendar of Events

JUST a walk by Fred Holloway

JUST harvest by Paul Kaselionis

JUST SAVANT by Mike Giese

JUST a sip by Steve Lister

JUST a cocktail by Joe Spellman

JUST sunny by Justin Baldwin

JUST for the foodies by Tracy Dauterman

JUST keep a cellar by Jim Gerakaris

JUST a few new faces by Maggie Cameron

JUST Photos

JUST Aging

Contents4

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4 Justin Times

AS A FORMER INVESTMENT BANKER, I was often asked to

formulate exit strategies—specifically, when and how you get out of

an investment. My reply always started with the adage that “trees don’t

grow to the sky,” meaning investments don’t continuously grow.

Thirty years ago, with the help of a trusted assistant named

Juan Nevarez, I planted, by hand, more than 70 acres of vines

surrounding our winery. I thought they would thrive forever and

provide a sufficient basis for JUSTIN wine, but I was wrong. It

turns out that vines, like trees, don’t “grow to the sky.”

I always knew there was a finite productive life attached to vines.

After about 40 years, the cost to maintain a vine outpaces its production

capability, even if the vine can continue to live and produce past

100 years. Many argue that the quality of grapes from older vines is

superior, mainly due to the significant drop in yield that older vines

experience, which concentrates flavor and color into fewer clusters.

Ironically, the same heightened quality occurs when the vines are young and

don’t have the strength to grow heavy crop loads. Like their senior citizen friends,

they concentrate flavor and color into fewer clusters. Don’t believe me? Twenty

years ago, I was on a panel in San Francisco with three other wineries. One of the

wineries had participated in the famous 1976 French wine tasting known as “The

Judgment of Paris,” which helped establish American wines on the world stage.

The winemaker was asked, “How old were the vines used to produce that wine?”

He proudly replied, “Three years!”

Knowing this, the decision was recently made to rip out much of my 1981

plantings. The vines were reaching an age where their yields could not support

FOUNDER’S news


their farming cost. We wanted to increase the vine density to stress the vines in

order to naturally limit yields and heighten fruit intensity. Newly developed

clones and rootstocks meticulously matched to our soils will assure more balanced

ripeness for enhanced quality. Lastly, row orientation will be optimized to the

sun’s daily trajectory, giving us optimal maturity levels.

In a way, it was a sad day to see the 30-year relationship that I had established with

these vines come to an abrupt end. They had become my friends. Through mudslides,

drought, gophers, diseases, mismanaged prunings, hail storms and frosts, I had

fought valiantly for their right to exist in a place no one had ever before thought

their survival possible! In return,

they provided a living for my

family, won worldwide acclaim

and put Paso Robles on the map.

Ultimately, they met a fate I

never imagined them facing in

my lifetime as I continued to

ignore my “trees don’t grow to

the sky” adage. In their stead, there has arisen a new and wondrous generation

of young, twisted, vigorous vines eager to take their place alongside their

illustrious predecessors. They will strive and flourish to capture the attention

of an ever demanding public. They will be new friends, but the memory of

their ancestors will, for me, be more lasting than “trees growing to the sky.”

Thank you,

Justin

After about 40 years, the cost to maintain a vine outpaces its production capability, even if the vine can continue to live and produce past 100 years.

6 Justin Times

Victor Lopez – Laboratory Technician

VICTOR JOINED THE JUSTIN TEAM this summer as our laboratory

technician. Born in Mexico, Victor moved to Paso Robles when he was 10

years old and attended Paso Robles High School, where he graduated as the

valedictorian of his class. He attended Cal Poly in San Luis Obispo and graduated

with a bachelor’s degree in biochemistry and an associate degree in computer

science. When not in the lab, Victor enjoys hiking, cooking and spending time

with family and friends.

Brian Connor, CSW – Wine Society Lounge Coordinator

BRIAN JOINED THE JUSTIN TEAM in the spring of 2009 as a tasting room

attendant and tour guide. Recently promoted to the position of Wine Society

Lounge coordinator, Brian will also focus on the tasting room customer

experience and social media outlets. He grew up in Columbus, Ohio and later

moved to Fresno, California. He graduated from Cal Poly in San Luis Obispo

with a bachelor’s degree in agricultural business. He is a Certified Specialist

of Wine (CSW) and is working on level 1 sommelier certification. In his spare

time, Brian loves hiking, photography and brewing great beer.

FEATURED employees

C O N T R I B U T O R S

Justin BaldwinFounder

Joe SpellmanMaster Sommelier

Fred HollowayVP, Production & Winemaking

Tracy Dauterman Marketing Manager- Tasting Room & Hospitality

Paul Kaselionis Grower Relations Manager

Mike Giese Tasting Room Manager

Jim GerakarisCertified Sommelier-Tastings & Tours

Steve Lister Wholesale Sales Manager

Maggie CameronWine Society Coordinator


SEPTEMBER Hawaii Food & Wine Festival - Waikiki, HI - Sept. 29-Oct. 1 Children’s Hospital Harvest Ball - Clovis, CA - Sept. 30

OCTOBER Sunset Savor the Central Coast - Santa Margarita, CA - Oct. 1-2 ISOSCELES Reserve Preview - Beverly Hills, CA - Oct. 6 ISOSCELES Reserve Preview - Orange County, CA - Oct. 8 Los Angeles Food & Wine - Los Angeles, CA - Oct. 13-16 Guest Chef Dinner with Chef Ris Lacoste of ris - JUSTIN Barrel Chai - Oct. 21

NOVEMBER Big Sur Wine & Food Festival - Big Sur, CA - Nov. 3-6 ISOSCELES Reserve Shipment - Nov. 8-9 San Diego Bay Wine & Food Festival - San Diego, CA - Nov. 16-20

DECEMBER Cruise Specialists’ Eastern Caribbean Cruise - Miami, FL - Dec. 3-10

CALENDAR of events

8 Justin Times

“Walking through each vineyard, we sample the berries to evaluate their flavors, looking at the three main components: juice, skin and seeds.

Once we experience that “Eureka!” moment when it all comes together, it is time to pick.”

— Fred Holloway, Winemaker

“EUREKA!”

10 Justin Times

AS THE HARVEST SEASON APPROACHES, I realize that I’m starting my

33rd harvest and that I had better get back into shape.

We are fortunate to be located in the beautiful rolling hills of Western Paso

Robles, and some of the most memorable sunrises I’ve seen have been during the

majestic walks we make to check the fruit in our vineyards. I also know that Paul, our

vineyard manager, always plans a couple of days where the last vineyard we climb is

some cardiac hill in the blistering heat. Why do vineyard managers act more like your

personal trainer at times? I suspect that my wife may have some influence on this!

Between Mother Nature’s distractions and Paul’s workouts, a winemaker can

sometimes find it hard to focus on the work at hand, which looks something like this…

Walking through each vineyard, we sample the berries to evaluate their

flavors, looking at the three main components: juice, skin and seeds. I always

start with the juice by squeezing the berry and tasting it for flavor, acidity and

sweetness. Next, I’ll look for a nice brown color in the seeds, which indicates

JUST a walkby Fred Holloway


maturity. The skins are the last but most important component of our

red varieties, and I always chew them to extract color and flavor, seeking

richness without any bitterness.

Once we experience that “Eureka!” moment when it all comes together, it is

time to pick. But more decisions remain, such as: how much of the block is

ready to pick, how much fruit will there be, and what type of fermentation

tank is best for extracting flavors? Early on, these decisions are easy, as all of

the tanks are empty. But they fill up as the harvest progresses, and Mother

Nature always messes with our best-laid plans. Sometimes she, too, seems like

a personal trainer, challenging us to do our best under adverse conditions.

Needless to say, each vintage brings its own challenges. As I see Paul plant

new vineyards on the steepest hills of our estate, I see future challenges

that he will bring to me on hot autumn afternoons. I look forward to

these workouts and Mother Nature’s surprises because I believe, as Jean

de la Bruyere said, “Out of difficulties grow miracles.”

Why do vineyard managers act more like your personal trainer at times? I suspect that my wife may have some influence on this!

12 Justin Times

New rootstocks + more acres of Cabernet Franc, Merlot, Petit Verdot, Malbec and Syrah + our newest ranch, Adelaide Hills = 300 estate acres of optimally planted vines

> 300


EXCITEMENT IS IN THE AIR as some of the JUSTIN vineyard acreage is being

reborn. Since the spring, we have removed 15 acres of vines at our estate and an

additional eight acres at our new property, DeBro Vineyard, located just behind

the estate.

These blocks were removed for various reasons, but the real excitement lies

in the replanting. In the years since Justin planted our first vines in 1982,

our viticultural knowledge has progressed with new clones, rootstocks, trellis

systems and row orientations. As a result, we are incorporating new rootstocks

that can better adapt to our rich lime soils. We are also grafting these rootstocks

with newly released clones of Cabernet Sauvignon that show outstanding

varietal characteristics and a darker, richer color. Additionally, we are planting

more acres of Cabernet Franc, Merlot, Petit Verdot, Malbec and Syrah. These

developments, plus our newest ranch, Adelaide Hills, will increase our estate

program to a total of 300 acres of optimally planted vines.

Another focus in replanting is to increase our vine density per acre. With

some of the old spacing, yields were meager. By increasing the number of vines

per acre, we can still produce the highest quality fruit while increasing per-acre

production—all without any sacrifice to our quality standards. We are also

moving away from the old California sprawl trellising system that we’ve used for

nearly 30 years. By switching to what’s known as “vertical shoot positioning,”

we will gain more control of our canopy management.

In 2005, we replanted 30 acres with the new rows running 60 degrees off

true north. This has allowed us to open up the fruit zones, increasing light and

air movement. The result is better skin pigmentation and tannin development

in the grapes without heightening the risk of sunburn to the grapes. We’ll

continue this row orientation where we can, but in some areas, because of

the slope, we’re adding multiple cross arms to increase the protection from

sunburn while still enabling us to open the fruiting zones.

The next time you stop by JUSTIN Vineyards and Winery, look out into the

vines. You’ll be happy to see the many changes that are happening, knowing

that they will be producing even better wines in the future.

JUST harvestby Paul Kaselionis

14 Justin Times

SOME THINGS IN LIFE ARE JUST MADE FOR EACH OTHER: peanut

butter and jelly, spaghetti and meatballs…Syrah and Cabernet Sauvignon.

Yes, that’s right, Syrah and Cabernet Sauvignon. History tells us that this is a

fairly unconventional blend. Cabernet Sauvignon‘s home is the Bordeaux region

of France, and Syrah is a native of the Rhône Valley. While French appellation

laws strictly prohibit the comingling of these varieties in their respective regions,

the rest of the world has discovered this dynamite pairing, as popularized in some

of the warmer climate regions of Australia and the United States.

Here in Paso Robles, with our warm days and cool nights, Syrah and Cabernet

develop characteristics that, when blended together, accentuate the distinctiveness

of the other grape. Syrah develops a seductively rich texture and velvety, soft

tannin structure, resulting in early approachability. Partial barrel fermentation

of the Syrah helps integrate the new French oak flavors without being

overbearing, allowing for full varietal expression. To intensify the wine

even more, we blend in some of our best lots of Cabernet Sauvignon to

give the wine a firmer structure, enhanced ageability and added length

on the finish.

Okay, so maybe my first examples of peanut butter and jelly and

spaghetti and meatballs were a little simplistic compared to such a

complex cuvée. But the point is that these two superstar varietals

combine to make a big, bold and dynamic wine whose sum is

greater than its parts.

JUST savantby Mike Giese

These two superstar varietals combine to make a big, bold and dynamic wine whose sum is greater than its parts.


THERE HAS BEEN MUCH TALK about

the economy and the financial impact

that the downturn has had on countless

industries over the last few years. Much

of what has been reported about the wine

industry has been about the consumer’s need

to trade down to lower priced wines or to

purchase fewer wines.

Indeed, many wineries and virtually all

distributors have experienced slower sales due

to the slumps in the restaurant and retail trades.

Only the wines that were in the highest demand

have enjoyed consistent pull in this market. A recent

bright spot is the need for restaurants and retailers

to replenish their stock, since even a large inventory

cannot last when new vintages and bottles are moving

off the shelves.

While every consumer will choose his or her own price

ceiling or bottle limit, clearly wine does sell in America.

In fact, the United States recently passed France as the

world’s top wine consuming nation. Wine has become a

necessary component at the dinner table for many, and in

some cases an affordable luxury. While most of us cannot buy

a new racecar, we can splurge on a few nice bottles of wine,

even if it’s just to celebrate the end of a long work week.

I am happy to report that, at JUSTIN, we have consistently sold

our entire production year after year. We’ve made high quality,

distinctive wines that celebrate the Paso Robles region at various

price points to fit the market’s need for great wine for all occasions.

We appreciate the support and confidence of our fans, and we’ll

continue to try and keep up with demand.

JUST a sipby Steve Lister

16 Justin Times


By increasing the number of vines per acre, we can still produce the highest quality fruit while increasing per-acre production—all without any sacrifice to our quality standards.

— Paul Kaselionis, Vineyard Manager

vines /acre

18 Justin Times

OVER THE PAST 10 YEARS, we have witnessed renewed enthusiasm for

the art of the cocktail. From the classic to the molecular to the “new wave”

influenced, the growing cocktail competition to wine has never been more of

a challenge.

As a former bartender myself, I see the creativity and entertainment of the

cocktail culture as both a thrilling throwback and a fascinating future–one that

the modern sommelier must both compete with and accommodate.

Modern mixologists have an awesome array of products (many of their own

concoction) with which to craft unique flavor results. They typically reap huge

profits, and the corporate spirits producers are also big beneficiaries (how

many vodka flavors do we really need?). As a fan of such spirits as rye whiskey

and aged rums, I participate thirstily.

Yet wine, as a fragile result of painstaking grape growing and minimal-

interventionist artisanal winemaking, can easily lose market share to the expansive

role of the cocktail in cuisine and social lubrication. Where once the classiness

of wine by-the-glass trumped the boozy martini in fine dining, it seems that

modern chefs are now more interested in spirits and beer when it comes to food

pairing. Could wine lose its hallowed place at the table?

I doubt it. Diners desire originality and authenticity of flavor. Whether derived

from grape, grain, fruit or herb, there is room for all of it; a time and place for

everything. In fact, in the Court of Master Sommeliers, we see spirits, beer, sake,

and, of course, wine as a continuum to happily challenge our candidates. To

be a good sommelier, or a good wine professional of any kind, requires a keen

awareness of all the results of the fermentation and distillation arts. I might even

like to see what a savvy mixologist would do with our tart, crisp Sauvignon Blanc,

or our rich, sweet Obtuse. Could these wines be part of a delicious cocktail of the

future? Stay tuned!

Wine will continue to be the centerpiece of any good meal, and we feel

strongly that even without our sleeve garter or handlebar mustache, we’ll pour

something stunning from JUSTIN for every meal!

JUST a cocktailby Joe Spellman


And here is a shout out to the new Master Sommeliers of 2011: Anthony Anselmi, Jason Heller, Jennifer Huether, Brian McClintic, Matthew Stamp, and Dustin Wilson in the winter exam; and Devon Broglie, Craig Collins, Michael Engelmann, Douglas Marello, Patrick Okubo, and Brandon Tebbe in the summer exam!

shout out

20 Justin Times

LONG BEFORE WINERY DOGS became a trendy industry accessory, there

was Sunny. If you have ever visited our winery, you’ve probably seen him—he’s

hard to miss. And while Sunny may be slowing down after so many years, his

legacy at JUSTIN is still going strong.

We picked Sunny up at a local breeding ranch about 15 years ago. He was so

cute. He fit in the palms of your hands and was the most athletic of his brothers

and sisters. He had all the right breeding papers, but they were lost long ago as

we mostly wanted him to play with Morgane and Evan when they were young,

and we never had plans to show him. He has always been good with children.

Sunny lived outside from the get-go. He was never a house dog. He spent the

day in the vineyards with workers who dutifully fed him tacos and enchiladas.

As he grew, he became an adept hunter. I watched with amazement as he and his

canine compadre Minnie tracked and captured (and ate!) rabbits and gophers.

He is also a good swimmer. We often found him in the pool cooling off, but he

was equally interested in recovery ponds and fountain basins.

As he got older and the restaurant got more popular, he stayed closer to

home, gobbling up leftovers given to him by the chefs at the end of each evening.

Weekends became his time to shine. When we moved into our home on the

other side of the property in 2001, we took him with us. Day after day, he would

rise early and walk back to the tasting room. He never said anything to us, but I

suspect the attention and the leftovers were an irresistible draw. After months of

unsuccessfully trying to get him to stay at the new house, we gave in and let him

reside full time at the tasting room under the watchful eye of Katherine Wiebe,

our caretaker, the tasting room team and the wait staff at the restaurant.

Sunny loves to be petted, and I estimate that more than 250,000 different

people have enjoyed the privilege. He has never been mean. You can tie his tail

in a knot, pull his ears, dress him in Halloween costumes, ride him like a horse

or kiss his lips without fear or trepidation!

He is very curious, which hasn’t always worked out in his best interest. Twice

he was bitten by rattlesnakes. He swelled up double in size and just sat there

looking at you! Each time we took him to the vet for an anti-venom shot. After

JUST sunnyby Justin Baldwin


the second bite, I guess he learned his lesson.

I chalk up his longevity, in spite of his “ginormous” size, to his years of

running in the vineyard and the endless attention he has received from so many

admirers. He gets emails, has had his photo taken thousands of times, is the

subject of most of the inquiries I get at JUSTIN events, has attended weddings

and celebrations, is the star of winery events, and has appeared on postcards

and winery promotions. But none of it has gone to his head.

He is simply Sunny. He is loved universally and has become synonymous with

JUSTIN for anyone visiting the winery. His name says it all…

Sunny loves to be petted, and I estimate that more than 250,000 different people have enjoyed the privilege.

22 Justin Times


I AM PASSIONATE ABOUT FOOD. I shop at local farmers’ markets, and

while I’m not an accomplished cook (I’ve set my kitchen on fire four times) nor

a skilled gardener (I actually killed mint), I am a self-proclaimed “foodie” just

the same. In fact, I’m sure it will surprise no one that we employ several foodies

at JUSTIN Vineyards & Winery, and it isn’t uncommon for us to celebrate our

love of food (and wine, of course) together both at and outside of work.

A few months ago, excited about all of the sustainable, organic and simply great

food we have on the Central Coast, I asked Executive Chef Will Torres, the most

enthusiastic foodie I know, to think about his vision for our restaurant. Will’s

face lit up as he responded, “I’d source as much produce, meat, fish and cheese

locally, from farmers who share my passion for great food, to create a menu that

would be simple, elegant and represent the best of the Central Coast.”

Building upon that vision, Chef Will developed a list of “all stars” from the

area, and we’re now sourcing the majority of our fresh produce from numerous

local providers. These include Bill and Barbara Spencer’s Windrose Farm and

Melanie Blankenship’s local market, Nature’s Touch, as well as farmers’ markets

and our own chef’s garden that is planted and tended from seed by our

Assistant Tasting Room Manager Chris Jahns. Chef Will orders fish from

the only ISO-certified seafood company in North America, Kanaloa Seafood

Market in Santa Barbara, and he sources local cheeses from the Maguire family’s

Riconada Dairy and the Simonin family’s Happy Acres Family Farm.

So, on your next visit, expect to hear more about the local farmers who provide

us with the ingredients for our spectacular menu. We currently offer dinner

nightly (reservations required) and full lunch on Saturdays and Sundays. We have

received so many requests for a weekday lunch that we’re reviewing various menu

options (one of my favorite job responsibilities!) to hopefully begin offering

weekday lunch seatings this fall. If there’s anything you’d like to see on the menu,

please let me know!

Chef Will is always happy to share his recipes, so if there’s something you’d

like to try at home, just ask us for the recipe. And please stay tuned for more

about our restaurant, profiles of local farmers, culinary insights from Will,

and gardening tips from Chris.

Until next time…nom, nom…

JUST for the foodiesby Tracy Dauterman

24 Justin Times


“I’d source as much produce, meat, fish and cheese locally, from farmers who share my passion for great food, to create a menu that would be simple, elegant and represent the best of the Central Coast.”

— Will Torres, Executive Chef

great food

26 Justin Times

ONE HIGHLIGHT IN A VISIT to JUSTIN Vineyards & Winery is the

walk through our barrel caves to the ISOSCELES Library located 120 feet

underground, where we age our collection of our namesake flagship wine.

Everyone hears about older wines but most people never have a chance to

experience them. For this reason, our educational programs often include

an opportunity to taste an older bottle, and we encourage participants to

start a cellar of their own, since storing most red wines under the right

conditions for even just a year will ensure the enjoyment of more balanced

and complex wines.

The temperature in your cellar can be a steady 70° Fahrenheit or lower

for short-term storage, but ideally it should be between 55° and 65°, and not

JUST keep a cellarby Jim Gerakaris


vary more than 5° each day. You also want to keep your cellar dark or dimly

lit, without excessive vibration. Bottles should be stored on their sides, either

in a rack or in the cases they came in, to keep the corks moist. The humidity

should be in the 65 percent to 75 percent range. Your cellar can be an area

under your basement stairs or a commercially made cabinet, as long as the

above conditions are met.

To experience wines in various stages of their development, join us for one of

our “Barrels and Bottles” educational tastings, where you will first sample wines

drawn from barrels, followed by a tasting of an older bottle for comparison.

For more information about this and other educational programs at JUSTIN,

visit www.justinwine.com or call for reservations.

The temperature in your cellar can be a steady 70° Fahrenheit or lower for short-term storage, but ideally it should be between

55° and 65°, and not vary more than 5° each day.

28 Justin Times

“Our educational programs often include an opportunity to taste an older bottle, and we encourage participants to start a cellar of their own, since storing most red wines under the right conditions for even just a year will ensure the enjoyment of more balanced and complex wines.”

— Jim Gerakaris, Certified Sommelier, CSW

EXPERIENCE

30 Justin Times

FOR YEARS, I HAVE BEEN THE GIRL on the line when you’ve had a shipment

issue or question regarding your membership…and also the extremely helpful

one who uncannily knows when your credit card has expired!

While I absolutely love speaking to you via phone or email, nothing is

more gratifying to me than putting faces to names. It is so special to meet

you face to face at the Gala, to figure out who your Wine Society member

friends are and who introduced whom to JUSTIN, and to actually see you

enjoy your favorite JUSTIN wines.

On that note, I am pleased to announce that I have been asked to create an

entire series of Wine Society events that will take place across the country.

We know that it’s not exactly convenient for every one of you to exercise your

member benefits at the winery, so we’re bringing JUSTIN to you! How about

a Wine Society Gala in Southern California? Or simultaneous ISOSCELES

release parties in New York, Florida, Illinois, Texas and Arizona, where you

can watch the festivities at the winery and drink the very first of the vintage?

Or ISOSCELES Reserve preview events and more JUSTIN pairing dinners?

Let me know your thoughts, as the opportunities are endless.

We recently kicked off this program with a stellar tasting event in Boston,

and I’m so looking forward to all of the new faces in my future. Do you have a

favorite restaurant, country club or wine bar? Please don’t hesitate to reach out

if you have a great venue for an upcoming JUSTIN event. You know where to

find me!

JUST a few new facesby Maggie Cameron

32 Justin Times

JUST photos

A beautiful September wedding at JUSTIN

Justin Baldwin shows off our Cabernet Sauvignon and ISOSCELES at the International Broker Vin de Cal’s booth at Vin Expo

Vince Bonafede and Dena Whitaker happily greet members at the Annual Wine Society Gala

Guest Chef Barbara Lynch and Executive Chef Collin Lynch celebrate a successful dinner event with Chef Will Torres, Treaver Lynch, and Tim Barakat of the JUSTIN staff

Glenn Mitton works hard pouring wine and chatting with guests at the Paso Robles Wine Fest

Vineyard Manager Paul Kaselionis handles a grape cluster to check if it’s ready to harvest


Justin Baldwin and Violaine Figon, a guide at Pontet Cantet in Bordeaux, examine the French winery’s 100% biodynamically farmed vineyards

Maggie Cameron and Nicole Thompson pose in front of the TASTE banner, representing JUSTIN to Los Angeles foodies

JUSTIN Guest Chef dinner featuring Matt Dillon of Seattle’s Sitka & Spruce along with Chef Renee Erickson, owner of The Walrus & The Carpenter

Justin Baldwin and world renowned chef Jean-Georges Vongerichten at his restaurant at the Trump International Hotel in New York City

Mike Giese and Martina Kingman carry their JUSTIN pride to the top of Mt. Whitney

Justin Baldwin and Master Sommelier Joseph Spellman pour ISOSCELES Reserve at the 2011 Wine Society Gala

34 Justin Times

Wine / Vintage 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Sauvignon Blanc 5 5 5 5 5 5 5 4 4 1 1

Chardonnay 5 5 5 5 5 5 4 4 4 1 1

Viognier na na na na 5 5 5 5 4 1 1

Reserve Chardonnay 5 5 5 5 4 4 4 4 1 1 2

Cabernet Sauvignon 4 4 4 4 4 4 4 4 1 1 na

Reserve Cabernet na 4 4 4 4 2 1 1 2 2 na

JUSTIFICATION 4 4 4 4 4 4 4 1 1 2 na

ISOSCELES 4 4 4 4 4 2 1 2 3 na na

ISOSCELES Reserve 4 4 3 2 2 3 1 2 3 na na

ORPHAN 5 5 5 5 5 5 4 4 1 na na

Syrah 4 4 4 4 4 1 4 1 1 2 na

SAVANT na na na na 4 4 1 1 1 3 na

FOCUS na na na na na na na na 2 3 na

Zinfandel 5 5 5 5 5 4 4 4 1 2 na

Malbec na 4 4 4 4 4 4 1 1 2 na

Petit Verdot 4 4 4 4 4 4 4 1 1 2 na

Tempranillo/Rioja Reserve 4 4 4 4 4 4 4 1 1 2 na

Deborah’s Delight 4 4 4 4 4 4 4 1 1 1 na

OBTUSE 4 4 4 4 4 4 4 1 1 1 1

Call (805) 238-6932 ext. 3000 or email [email protected] for information on older vintages or wines not listed.

*Please note: The suggested HOLD dates referenced above indicate the dates I feel the particular wine will BEGIN to drink at its optimum level. However, if you can’t wait, our wines may be enjoyed before the date and will continue to age gracefully for many years after their HOLD date. For example, I am currently drinking and enjoying 1987 ISOSCELES!

— Justin Baldwin

JUST agingas of fall / winter 2011-2012

1. Drinking well - youthful2. Hold until spring 20123. Hold until 2013 plus4. Showing bouquet or aged quality5. Drink up

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