Edward Sellers Wines

2011-10-19T11:26:00.001-07:00

It’s mid-October and we’ve brought in just viognier, marsanne and grenache blanc. The reds are still not ready to be picked, though this week’s beautiful weather should move syrah into the harvest window.

For the last two weeks we’ve spent lots of time in the vineyard. Two weeks ago, for example, the weather forecasters were calling for rain and clouds—the perfect cocktail for botrytis bunch rot. We took preventative measures in all of our estate blocks, such as pulling leaves and making certain that clusters were not touching each other. The skies cleared up after just a night of rain and we immediately dropped those clusters that had incipient rot.

Now it’ a waiting game: Waiting for continued sugar ripening and the further advancement of all the inexplicable things that signal it’s time to pick.

The whites that are in barrel taste great. The viognier is already a new wine with a sexy nose. We picked the marsanne and grenache blanc at very low brix levels (and the grenache blanc just before a full moon—for those who pay attention to such things). The rousanne is still on the vine and could be ready by next week.

The reds are developing great flavors at low brix levels this year. We’re all anxious for the reds to turn the final corner and the sunny and warm days are making us feel hopeful.

Jeremy Weintraub, Winemaker

2011-10-19T11:26:00.000-07:00

The Right Direction!

2011-09-06T14:58:00.000-07:00

Organic farmers, ranchers, fishermen, vintners, and notable chefs team up to donate cooking talent and locally-grown, artisanal foods at The Ecology Center’s third annual outdoor farm-based fundraising dinner, Green Feast.

From all over Southern and Central California, organic farmers, ranchers, wine makers and renowned chefs will contribute their expertise and their foods, to serve up The Ecology Center’s third annual Green Feast on Saturday, September 10, 2011. Over two hundred supporters of The Ecology Center will sample hors d’oeuvres and enjoy a five-course meal served on tables set up end to end outdoors at The Ecology Center. For a look at the full menu, click here.

The Green Feast generates funds for educational programs at the South Orange County non-profit, housed in an historic farmhouse. Conceived by founder Evan Marks, the three-year-old learning facility offers programs for school children, families and adults interested in learning practical ways to grow organic gardens, conserve water and energy, and design environmentally responsible living environments.

The Feast will take place from 4:00 p.m. until after dark. Dinner will be served on tables dressed in white linens and candles, set up communal-style next to The Ecology Center.

Before dinner, guests will be entertained by the Eco App Off where they will be sampling appetizers from 10 stations spaced around The Center. Guests will be asked to vote for their favorite appetizer. Chefs participating in The Eco Ap Off are Ryan O’Melvey Wilson (Five Crowns Side Door), Casey Overton (Loft at Montage Resort), Nathan Coulon (True Foods), Ryan Adams (Sorrento Grill), Gina Galvan (Chomp Chomp Naition), Justin Monson (Vine), Paul Buchanan (Primal Alchemy), John Cuevas (Crow Bar and Kitchen), Scott Brandon, Ryan Carson (Anqui), Pascal Olhats (Pascal), and Cathy McNight (What a Dish).

After The Eco Ap Off, Chefs Cathy McNight (What a Dish), Jenny Ross (118 Degrees), Rich Mead (Sage and Canyon), Rob Wilson (Montage Resort), and Yves Fournier (Andre’s Conscius Cuisine) will prepare the remaining four courses. All food is prepared in an outdoor kitchen. As each course is served, the rancher, fisherman or farmer responsible for the main ingredient will speak to guests about his or her special approach to organic, pasture-raised and sustainable farming.

Among the purveyors participating in this year’s Green Feast are Santa Monica Seafood, Carlsbad Aqua Farm, MM Livestock, South Coast Farms, Weiser Family Farms, Hidden Haven Farms, Tablas Creek Vineyards, Bonterra Vineyards, and Edward Sellers Vineyard.

Tickets for the event are $180 per person for members of The Ecology Center. Tickets for non-members are $225. Persons wishing to become members, at a minimum price of $50 per person, can telephone The Ecology Center at (949) 443-4223. Non-members can purchase tickets either by calling The Ecology Center, or online at TheEcologyCenter.org.

The Ecology Center is located at 32701 Alipaz Street in San Juan Capistrano. For additional information, please contact Vicki Marks at The Ecology Center, 949-443-4223 or vicki@TheEcologyCenter.org.

2011 Harvest Update

2011-08-15T11:30:00.001-07:00

We are just beginning to see some colored berries in our 5-acre block of Mourvèdre here at Edward Sellers, which means the onset of berry ripening (véraison) is finally commencing. From a winegrower’s perspective, that means harvest is within sight.

If we agree that organisms big and small are concerned with propagating their species, then for a grapevine the period up until now has been about protecting its grapes until the seeds are mature enough for dispersal by birds and other animals. This helps explain the production of astringent compounds known as tannins, as well as the synthesis of tartaric and malic acid. Foragers rarely return to hard green berries that pull all the saliva from their mouths.

During veraison the grapes will grow and soften as they accumulate sugar and begin to synthesize the color pigments known as anthocyanins (for red varietals) and volatile aroma compounds (for white varietals). Tannin and malic acid levels will decline. Simply, the grapes are becoming more attractive and more palatable.

The cool 2011 season has kept our focus on vine balance. In a normal year for high quality grapes we ask each vine to hang roughly four pounds of fruit. But 2011 is not a normal year. In April, two consecutive days of frost severely reduced the number of Grenache clusters we could expect, and the low temperature has continued through the summer thanks to a trough on the coast that just won’t go away.

We’re spending many hours in the vineyard looking closely at each vine’s strength and its ability to ripen fruit before autumn rains arrive, and we’re articulating our farming based on our observations. As usual, we’ve made a green pass, dropping fruit from weak shoots, but this year we have been more aggressive. We’ll make another pass at about 75% veraison, dropping clusters that have not colored up. This year we’re also doing a bit of origami, cutting some shoulders and tips of those clusters that are too big and heavy.

Come cool weather or warm, our vines should be in fine shape at harvest to deliver grapes with plenty of stuffing and poise.

Jeremy Weintraub, Winemaker

New Winemaker - Jeremy Weintraub

2011-08-10T12:29:00.001-07:00

If you have visited the Tasting Room lately, you may have noticed a flurry of activity in the winery. This is not just some cellar rat, this is Jeremy Weintraub, our new Winemaker.

Jeremy joined us at Edward Sellers in early June and has gone through every barrel and walked every row in the vineyard preparing him and us for our upcoming bottling and a very interesting 2011 harvest. (More from Jeremy on that later!)

Jeremy grew up on Long Island, New York drinking mostly French wine with his family. In the summer before he left to study at the University of Edinburgh, Jeremy took a job giving tours at Lenz Winery on Long Island. After receiving his undergraduate degree from Clark University, Jeremy worked at a think tank in Washington, D.C. He then moved to New York, where he wrote articles for a number of magazines. As he approached his 30th birthday Jeremy quit writing and listened to his heart, and began interning at wineries and vineyards on Long Island.

In 2002, Jeremy moved to Davis, CA and earned his Master’s Degree in Viticulture and Enology from UC Davis, where his awards included the American Society of Enology & Viticulture Scholarship and the Wine Spectator Scholarship. He followed his academics with stages on the North and South Island of New Zealand and at Italy’s famous Tenuta Tignanello Estate.

On return from Italy, Jeremy became assistant winemaker at Tantara Winery in Santa Maria, CA. In 2006 he became winemaker at Shadow Canyon Cellar in Paso Robles, where he started his appreciation for the Paso Robles, AVA and Rhône varietals. Since 2008 Jeremy has been the winemaker at the highly acclaimed boutique winery in St. Helena named Seavey Vineyards. At Seavey, Jeremy was responsible for the winemaking decisions from vineyard to bottle, with assistance from consultant Philippe Melka. While at Seavey, Jeremy has received luminous accolades from Robert Parker and the Wine Spectator.

Our goal at Edward Sellers is to continue the tradition of making some of the finest Rhône wines in California and we are proud to have attracted a winemaker of Jeremy’s caliber. His winemaking style captures the essence of our past while infusing new energy into our future.

The Vineyard - Spring Pruning

2011-04-05T16:04:00.001-07:00

With the temperatures climbing to 86 degrees last week and the Paso sky bluer than blue, I think we are finally on track for the start of a beautiful spring “in the vineyard”. After Mother Nature gave us increased winter rains this season, 22 inches in our vineyard, the vines are now ready for the next phase of their early spring routine, a haircut.

Yesterday as I walked the vineyard, as I do many days, I looked at the new spur pruning regiment we have implemented to again improve the quality of the vines in our vineyard and most importantly, the quality of the grapes these vines produce. Because the pruning strategy directly influences the number of shoots and the potential crop level (grapes only grow on new shoot growth), it is one of the most significant annual vineyard decisions we make as farmers. This decision will affect the balance of the vines throughout the growing season and the quality of fruit we harvest. We prune our vineyard each year with the intent to balance fruit production with adequate shoot growth, while still controlling the vine’s canopy (shading). The shoot numbers, their positions and the length in which the vine produces them, leads directly to the vine’s capability to ripen the given crop level we have chosen.

To achieve our increased quality and lower production levels this year, we are removing any cordon (the woody "permanent" horizontal branch of the grape vine) that is not larger than your little finger and prune the remaining unilateral cordon to only one bud per spur position, not the traditional two (the bud is the location on the spur the new shoot will grow from). We have trained our vines to the unilateral cordon style because of our dense planting, 6’ between rows and 5’ between vines, and because we feel the vine will ripen its fruit better and more evenly with this method.

Our pruning strategy will decrease the number of shoots the vine produces, increase the overall growth and health of the vine, increase the remaining shoot length and ultimately intensify the flavor and color the grapes harvested. As our great friend and former vineyard manager, Jim Smoot, would say…. we’re “Gucciing” the vineyard up to another level! Pruning is KEY!

Cooking With The Stars!

2011-02-14T16:05:00.000-08:00

On Sunday, January 30th, I had the exciting opportunity of attending a “celebrity” luncheon at Zovs Bistro in Tustin, California. The luncheon benefited the James Beard Foundation’s Scholarship Program which helps aspiring culinary students. We were thrilled to donate the wine for such an amazing event.

The afternoon started with a cooking demonstration on the quaint patio of Zovs Bistro. The small group of 65 guests anxiously awaited the first celebrity Chef, Ann Burell, host of Secrets of a Restaurant Chef & Worst Cooks in America. As the President of the foundation, Susan Ungaro announced Chef Ann, she popped up to the stage and was just as lively and bubbly as she is on the show, if not more so! Chef Ann walked the guests through the preparation of Chicken Milanese with Escarole Salad and Pickled Onions. Delicious! As she demonstrated, she sipped on a mimosa and ranted on the inappropriate use of salt and pepper, ribbed the crowd and encouraged questions. She had everyone laughing and it was such a treat to watch her in person.

Next up was Chef Michael Symon, host of Next Iron Chef. He walked us through a tasty Crispy Gnocchi with Morels and Spring Peas recipe. Michael was down to earth and spoke of his family and especially his grandfather who is in his ninety’s and still in great health. He chalked it up to eating fresh rather than processed foods. His infectious laugh had us all in stitches as he told fantastic stories of his family and restaurant life.

After the demonstrations we were treated to a luncheon prepared by Zov Karamardian complete with poached salmon and dill sauce, stuffed grape leaves, lamb chops, delicious Mediterranean salads, hummus, and of course Chef Ann and Chef Michaels’ delicious dishes. The guests also enjoyed our 2007 Blanc Du Rhone, 2008 Viognier, 2007 Le Thief and our 2007 Syrah Sélectionnée. The wines paired perfectly with all of the light salads and complemented the lamb, kabobs, and eggplant dishes beautifully.

It was such a pleasure to meet so many new Edward Sellers wine lovers. Many who had never been introduced to our wines and were anxious to talk to me about the winery and Paso Robles.

Great company, fantastic food and beautiful wines, what more could a girl ask for?

Cheers!
Dani Sellers

It's a New Year!

2011-01-10T19:56:00.000-08:00

It's a New Year! 2010 proved to be quite a busy year here at Edward Sellers Winery. We had a lot of positive changes including the completion of our winery and tasting room out on 46 West. We so appreciated all of the support that we received at our downtown location but we are definitely "at home" here in the vineyard.

Our Grand Opening celebration over Harvest Festival weekend helped us break in our new tasting room as wine club members and friends enjoyed the music of Gruvething, a 14 piece band that rocked the house (or rather the vineyard), delectable food by Trumpetvine, and magic performed throughout the evening by our favorite magician Steve Wastell. It will be hard to top it this year!

The Holiday's were extremely busy and our tasting room was visited by a host of travelers from San Diego to San Francisco, Colorado to Alaska, and from as far away as Mexico, France, and Ireland. It was so much fun to talk with all of the interesting wine lovers from around the globe.

After the excitement and over indulgences of the Holiday's were over and all of the travelers had journeyed back home, we finally had a moment to catch our breaths and welcome in the New Year. Although this time of year is typically slow in the tasting room, it gives Kendall, Ed and I an opportunity to plan all of our fun parties and events for the upcoming year.

It is sure to be a fun year in our new vineyard home so stop by and say "hello" and enjoy a great glass of wine and our terrific view.

Cheers!
Dani

Ground Breaking News!

2010-05-18T10:56:00.000-07:00

It has been a long time coming but we have finally broken ground out at the vineyard and we couldn't be more excited! After years of blood, sweat, and tears..... .and more tears, we are finally under construction and are looking to open by September.
The old barn came down on Saturday and I have to say that it was bitter sweet. Many of you have come out through the years for private events and enjoyed the "quaintness" of the property. We were a bit nostalgic as we reminisced about all of the fun times we have had in that rickety old barn. Smokey (our wild cat) was none to happy about the arrangement as she used to sit atop the barn and view her empire. She has been sulking around ever since.
We will be keeping you updated on the progress of the winery and look forward to many fun events and good times out at the vineyard. Until then, come see us downtown and enjoy our award winning wines.
Cheers!
Dani & Ed Sellers

Spring & Our Cellar Club Shipment

2010-04-05T12:36:00.000-07:00

“It's Spring again at Edward Sellers, and, as I write this, a cold wind has blown in too..... the warm weather I thought was here to stay. We were all gearing up for bud break—Spring temperatures mean the sap is flowing in the vines-- but it looks like it isn't going to come early after all. In the winery, Spring means that the current vintage, the 2009’s, are finally starting to taste like wine. Blending is just around the corner, and I already have some ideas about how to portion out the stunning, structured, and low-yield wines of 2009 into some stellar cuvees. The 2008’s are beginning to mature as well, and already taste ready to bottle, with lush fruit and well-integrated barrel characters. But oh, the 2007 reds! You have those now, in this shipment. (Last shipment you got a preview with our Saboteur) The ‘07 Mourvèdre is, in my opinion, a textbook rendering of Paso Robles Mourvèdre, with its earthy and almost gamey character, soft tannins, and rich, velvety fruit. If you've been with us for a while, you probably know that this is our first single-varietal bottling of Mourvèdre. Also in your shipment is the ‘07 Cognito, which has the highest percentage of Zinfandel ever in a Cognito bottling, and shows a great deal of spicy Zinfandel characters and mouth-watering fruit flavors. The 2007 Vertigo is possibly the most serious Vertigo since ‘05, with bones and structure to hold it up for years to come, but enough youthful and inviting Rhône wine intensity to make it a lot of fun to drink now. It's possibly the most French-influenced wine I've made, with the exception of the Cuvée des Cinq. I can't wait to throw it into a blind tasting with some of my winemaker friends! The verdict is still out on the ‘08 whites-- the only one you've tried is the Estate Blanc, I believe -- but I think the whites just keep getting better and better with each vintage. 2008 Viognier goes back to the crisper style I started with in ‘05, while the Roussanne and Blanc du Rhône come out on the richer end of the Edward Sellers style spectrum. Enjoy the wines, and remember that I always love to hear your comments!” Amy Butler, Winemaker

Serving Your Holiday Wines

2009-11-19T12:35:00.000-08:00

There's really no mystery to serving wine, as most of us can somehow manage to pour the wine out of the bottle and into our glass without too much trouble. But here are a couple of things that may help your holiday wines show their best.

Temperature - I feel temperature is the most important factor in serving fine wine. As a rule, Champagne, white and rosé wines should be served chilled, while red wines should be served at room temperature. For Champagne and white wines, 30 minutes in the fridge will do them just fine. The ideal temperature for pouring our white Rhone wines is at approximately 57 degrees, cellar temperature. If the wine is too cold it will numb your taste buds, so you cannot enjoy the wine’s beautiful flavors. The cold temperature does not allow the wine to show its bouquet until it warms up. For reds, we serve our wines at room temperature, 70 to 72 degrees. We have all had red wines served to warm.

Decanting - It is frequently done with vintage red wines that have spent many years in the cellar. This is the process of pouring off clear wine and leaving any sediment in the bottle that has developed overtime. The vast majority of wines we drink today do not need to be decanted because we are drinking wines younger. If you do need to do it, move the bottle as little as possible so as not to disturb the sediment and pour the wine slowly into a glass decanter keeping an eye on the neck of the bottle. When you see sediment in the neck, it's time to stop. Decanting can also help wines to "breathe".

Breathing - If a wine has spent many years locked up in a bottle, away from the air, it will benefit from a little breathing time. This can take place in your glass or even better in a decanter for an hour or so. Even young wines can benefit from a little breathing time, as it allows the wine to open up and really show what it's made of. Test this by tasting a wine immediately after opening it and then see how your second glass tastes an hour later …if you can wait! There's often quite a difference. That's also why, if you're opening several reds, open them all at once. You give your next bottle a chance to breathe, while you are enjoying the current one. Whites generally don't need to be opened ahead of time, as the goal is usually to retain their freshness.

Glassware - The best glasses for appreciating fine wines are made of crystal. The shape and glass quality do make a difference. We use Riedel’s Ouverture Series in the Tasting Room. Under a microscope, Crystal looks rough and has lots of little crevices that wine can coat when you swirl your glass. Heavy cut/pressed glass is smooth, not allowing the bouquet of the wine to open and show its best. Whatever glass you use, it should have a wide bowl tapering to a narrower opening, tulip shaped. This allows room for the wine to be swirled while concentrating the aromas in the glass. Champagne should be served in tall flutes or tall, thin tulip-shaped glasses. Today there are many specialty glasses designed to be used with different grape varietals, try them, they do make a difference! Also, make sure you wash your crystal under hot water with no detergents or rinse aids. These build up on your glasses and will change your wines bouquet and flavor.

Glass Fill Level - The glass should be filled to the widest part of the bowl, no more than about half full, (unless you’re a good friend of mine who thinks filling to the brim means less trips from his chair…!) This level allows room for swirling the wine in the glass to release its bouquet without splashing it on your shirt or new table cloth. A good technique to achieve proficient swirling is to place the base of the glass on the table, hold the stem and make small, quick circles. Clockwise or counter clockwise, that’s the question…!

If you don't finish the bottle (which is unheard of in our crowd), most wines will keep well for a couple of days by vacuum pumping them to keep air out. You can pick these stoppers and pumps up at any wine shop. We use these in the tasting room and they work well. It's impossible to say exactly how long a wine will keep once you open it because each wine is different, but in general the higher quality the wine, the longer it will keep.

Enjoy your wines this Holiday!

Wine May Prevent Gallstones

2009-06-25T08:22:00.000-07:00

A glass or two per day can lessen the risk of painful condition in gallbladder.

Most people don't think about their gallbladders very often, that is, until they face the painful sensation of gallstones. But a new study holds that a glass or two of wine each day may help prevent gallstone formation.

The findings were presented in May at the Digestive Disease Week 2009 conference in Chicago, by Dr. Andrew Hart of the University of East Anglia's school of medicine (located in Norwich, U.K.). The study was conducted with cooperation from the gastroenterology division at the university's hospital as well as the epidemiological department of Cambridge University and the U.K.'s National Institutes of Health. Hart and his colleagues found that drinking up to two units of alcohol per day reduces the risk of developing gallstones by one-third when compared to nondrinkers.

The gallbladder is a small organ below the liver in the right upper abdomen that stores bile, a substance that helps the body digest fats. Gallstones form when stored bile hardens and can be incredibly painful. If the problem is persistent, surgery to remove the gallbladder may be required.

Previous studies have found that alcohol may have a preventative effect on gallstone formation, but Hart noted that this is the first study to document this effect on a drink-per-day basis. Earlier studies linked alcohol to lower levels of cholesterol (the major ingredient in gallstones), but did not provide detailed enough data that could potentially translate into dietary guidance.

To find a daily amount of alcohol that may optimize gallstone prevention, the researchers monitored the dietary habits of 25,639 English men and women, pulled from the larger European Prospective Investigation into Cancer and Nutrition, a broad study that follows inhabitants of the continent for a 10-year period. During the course of the study, 267 patients developed gallstones, and the scientists compared this to daily drinking habits.

They found that drinking 175ml of wine per day (about 6 ounces) offered a 32 percent lower risk of gallstones. The more the participants drank, the lower the risk, but the researchers noted that the dangers of excessive alcohol outweighed the benefits.

"These findings significantly increase our understanding of the development of gallstones," Hart said in a statement. "Once we examine all the factors related to their development in our study, including diet, exercise, body weight and alcohol intake, we can develop a precise understanding of what causes gallstones and how to prevent them." Jacob Gaffney

Beautiful Summertime Gatherings Start With Viognier!

2009-05-12T16:12:00.000-07:00

Viognier, pronounced (vee-ohn-yea), may be one of the toughest varietals from the Northern Rhône appellation of Condrieu to pronounce, but it is one of the friendliest white wines for summer. Our dry, crisp styled Viognier, with its creamy mouth feel, aromatic nose and fruit forward nature makes pairing this wine with summer fare a breeze. At your next neighborhood soirée, spark up the grill and throw down some chicken or fish, then finish it with a fresh mango-jalapeno salsa, or for the more adventurous, try a spicy Thai shrimp or curry chicken with coconut milk. Viognier is an incredible match.

In Paso Robles, the 2007 growing season had cool temperatures and perfect ripening conditions for Viognier. This vintage exhibits beautiful floral aromas of jasmine, orange blossom and honeysuckle, with tropical hints of pineapple, apricot and ripe citrus fruits on the finish, perfect to pair with tonight’s romantic dinner!

So, the next time you’re in the tasting room to pick up a bottle or three. Ask Kendall how many different pronunciations of Viognier she’s heard over the last few years. “Vig-neer” has got to be her favorite!

Try our 2007 Edward Sellers Viognier, I know you will enjoy it.

Why A Dry Grenache Rosé?

2009-05-08T10:56:00.000-07:00

A dry Rosé is the first flower to bloom in the wine world. It's the first wine to be released from the previous year’s harvest. It will tease you to relax by the pool during those hot afternoons and balmy summer evenings reflecting upon the many pleasures of life.

A true Rosé is made from a saignée, which is an early “bleeding” of the tanks. This juice has only flirted with the contact of the Red Grenache skins that it once came from. This short, but timely interlude gives our Rosé its delightful color and fruity aromatics. Dry Rosé is a way to enjoy the characteristics of a red wine without being weighted down by its typical tannins and oak flavors.

We trust that you will find our 2008 Grenache Rosé to be one of the most flexible warm weather wines. It can accompany you on a day picnic or be right at home with a late evening grilled salmon served on the terrace.

Cuvée des Cinq's Hierarchy

2009-04-27T07:40:00.000-07:00

If I were a member of Ed’s Cellar Club, I would be particularly excited about this wine shipment. It marks the third release of our fantastic Cuvée des Cinq, which most of you know is our flagship wine and my proudest achievement. Sometimes, when we are showing this wine in the Tasting Room or at various festivals and trade tastings around the country, we’re not quite sure how it should fit into our lineup. After all, as the coup de grace of our production, it should be tasted last, but how can we go back to something so restrained, so elegant, after pouring our bold Syrah Sélectionné or palate-pounding single vineyard Syrahs? Honestly, it weakens the impact of our Cuvée. True, too, if we bury the Cuvée somewhere else in the middle. It’s bigger than our Vertigo, not quite as much of a mouthful as Le Thief, but with its five-varietal blend and Old-World style, Cuvée des Cinq is far more refined and age-worthy than either one. In short, it’s a more serious wine! The wines that comprise the blend each year are the most balanced in the cellar; the French oak it’s aged in is more structural than aromatic. The Cuvée is layered, complex, and it develops in your glass. It’s a wine for a long, leisurely meal. It’s worth spending some time in the kitchen to create a meal suited to its subtle intricacy. Cuvée des Cinq embodies the definitive style of the Edward Sellers wines… and then it truly is a notch above.

So how best to show this wine, that’s the question? It is important to us that those in the know – our Cellar Club members, the already converted – help us share with the rest of the world what you have already discovered; how special these wines are, especially the Cuvée des Cinq. I challenge you, the dedicated consumer, to help me, to help Ed and Kendall, to help all of us in coming up with a way to make people understand this ethereal, this revelatory, this arcane and very delicious Edward Sellers wine. Amy Butler, Winemaker

Another of our 9 Rhone Varietals: Mourvèdre

2009-04-06T09:52:00.000-07:00

In the fall of 2008, we harvested the first fruit from our estate vineyard. Among the most promising was the Mourvèdre, from five acres on the south end of the property. The yield was extremely low – it turns out that starlings like Mourvèdre almost as much as I do – but the wine that resulted from that small amount of fruit will provide backbone and depth to our very first Estate Red blend.

Historically, Mourvèdre has been planted in the south of France, especially in Bandol, where it makes killer rosés (think Tavel) and earthy, rustic reds. The variety originated in Spain (it’s known there as Monastrell) where it thrives on the hot, dry summers and ripens dark and strong. Its delayed spring budding and late ripening, coupled with its love of heat, make it almost ideally suited to California’s Paso Robles region, where it has recently enjoyed a surge in popularity. At Edward Sellers, we love it for its bold structure, fleshy tannins, and meaty, slightly funky aroma. Mourvèdre is featured in a number of our blends, including our flagship Cuvée des Cinq and our unmistakably easy drinking Cognito. For the 2007 vintage, we’ve even created a 100% Mourvèdre to showcase the unique character of this variety. I know you will enjoy it! Amy Butler, Winemaker

Edward Sellers Named One of the "10 Emerging California Rhône Producers" from the Golden State

2009-02-25T11:18:00.000-08:00

Wine Spectator... High-Flying California Syrah!

2006 is Another Banner Year for Paso Robles and the Golden State Rhône Reds!

In this month's issue of the Wine Spectator (March 2009), James Laube writes "California Syrah keeps getting better-and its ranks deeper" and as a Rhône-style producer, we couldn’t agree more! To prove his point and ours, James put together a list of the newest and hottest "10 Emerging California Rhône Producers" from the Golden State. Not to our surprise or anyone else’s... the majority of his Rhône producers were from the Central Coast of California. Three were from Paso Robles, the best AVA on the West Coast to grow Rhône varietals. Edward Sellers was one of them!

The Spectator writes about Edward Sellers: "The entire lineup of Rhône-inspired wines from this 30-acre Paso Robles vineyard is impressive for its depth and value. Winemaker Amy Butler specializes in small lots of balanced and focused bottlings. Le Thief contains Syrah, Grenache and Mourvèdre; Cuvée des Cinq is a five grape blend based on Mourvèdre."

Thanks again Spectator for recognizing our style of Rhône wines from Edward Sellers.

One of Our Nine Rhône Varietals – Marsanne

2009-02-17T16:37:00.000-08:00

In 2005, after much analysis, Amy Butler, our winemaker, and I went about the task of laying out the vineyard to plant our six Rhône varietals, Syrah, Grenache, Mourvèdre, Grenache Blanc, Roussanne and Marsanne. We selected a perfect location in a back block of our property where the soil was rich in limestone to plant our one and one-half acres of Marsanne. After three years of tending our new vines, watering, pruning, training and praying to “Mother Nature”, it was now time to reap a little “fruits of our long labor”! We may have only picked ¾ of a ton last harvest… not a lot in the great scheme of things, but an important beginning for our Estate Wine program. This fruit will yield great softness and rich texture, with those slight flavor hints of mineral, stone fruits, almond and tuberose. This will make a stellar addition to our already elegant Blanc du Rhône.

If you are not familiar with Marsanne, it is a white grape varietal, most commonly found in the northern Rhône Valley of France, where it is often blended with Roussanne, another white Rhône grape. It is the predominate variety used in the production of the famous white Crozes-Hermitage and the sparkling and still St. Péray white wines. Marsanne is not permitted in the white Châteauneuf-du-Pape wines found in the southern Rhône Valley, although it is one of the eight white varieties permitted in the Rhône Valley’s Côtes du Rhône. The six permitted Châteauneuf-du-Pape white varietals are Bourboulenc, Clairette, Grenache Blanc, Picardin, Picpoul and Roussanne.

See you on Facebook!

2008-11-21T15:06:00.000-08:00

Hey all you Facebook friends! We now have an official Edward Sellers Vineyards & Wines Facebook Group... log on and add us to your groups to stay connected online! We will be posting event information, updates, photos, and news from the tasting room for everyone to be a part of.

What a great way to share your love of our wines with other wine enthusiasts! You can post comments about us, upload photos & videos! It's so much fun and so easy!

If you don't have a Facebook account you can create one very easily by going to http://www.facebook.com/facebook and choose Sign Up! It's free, fun and a great way to stay connected to the Paso Robles wine industry and Edward Sellers!

You can also add the Paso Robles Downtown Wineries as an additional Facebook group!

Looking forward to seeing you online! Azurae

Gala Event in Highlands, NC

2008-11-14T12:02:00.000-08:00

Last night I poured our wines at the 2nd annual Highlands Culinary Weekend’s Opening Gala, in Highlands, North Carolina. For those of you that haven’t had a chance to visit this part of the country (as I hadn’t) put Highlands on your list of places to see and plan a summer trip to this beautiful mountain resort town in southwestern North Carolina. Nestled among the hard woods and pines, at 4,100 feet, you can see why Highlands for years has been the summer play ground for folks escaping the sweltering heat of Atlanta, Charlotte and as far away as Birmingham, Alabama.

The opening nights Reception was held at the Pine Street Park, under the elegant big tent, or as elegant as they come! The weather was chilly, but that didn’t curb the enthusiasm for the 400 food and wine junkies attending. The reception was a combined event featuring a few excellent local chefs matched with equally excellent wines, wineries to the likes of Caymus, Nickel & Nickel, E. Guigal, Duckhorn, St. Supery, Rodney Strong and our boutique winery, Edward Sellers. Some of the more notable chefs preparing their cuisine were Chef Wolfgang of Wolfgang's Restaurant & Wine Bistro and Chef Kevin Paoletti of the fabulous Ristorante Paoletti, both prominent restaurateurs in Highlands. Their food was outstanding!

This event was every foodie’s dream; great wine, great food, amidst the splendor of fall in Highlands. I’ll be back…

Saturday, more pourings and a dinner at Cyprus in the Highlands.

The Blue Ridge Mountains of North Carolina

2008-11-13T09:28:00.000-08:00

Yesterday, our wine dinner was held in a charming, early 19th century inn located in the Blue Ridge Mountains of North Carolina, named the Inn on Church Street. Built between 1919 and 1921, the 21 room Inn was developed during a time when Hendersonville had become a bustling, growing town in the western portion of North Carolina. During the turn of the last century, catering to the tourism boom, hotels had sprung up all around downtown Main Street. Today, the Inn on Church Street is one of the few remaining hotels of the period. In February 1989, the Inn gained official certification as a National Historic building. Aside from the historical background of the Inn, it is also most notable for its continuous use as a hotel for the duration of these years. In May of 2006, the Inn was purchased by Brenda and Steve Merrefield, who now take pride in keeping the legacy of the Inn on Church alive and growing.

Last night, the staff of the Inn’s quaint candle lit dining room left no detail over looked for our tasting, it was beautiful. Chef executed an impressive presentation that paired our wines perfectly with his exquisite menu. The Venison Osso Buco, served over roasted carrots and infused mashed potatoes, paired beautifully with our well structured and balanced Syrah Sélectionné, it was fabulous, and all of the guests of the Inn loved it. Thanks Chef!

Michelle, the staff, and the Inn are just what you want on a quiet vacation to the Blue Ridge Mountains of North Carolina, perfection. Thank you.

Chef’s Menu:

Lobster Consomme with Lobster
Pot Stickers and Wild Mushrooms.
2006 Blanc du Rhone

Five Onion Strudel
Caramelized Onion with pecans
Bound in Rich Veal Demi Glace
then Wrapped and Baked in Phyllo Pastry
on a bed of Apple butter Dijon cream sauce.
2006 Viognier

Cassoulet of Duck Breast, Duck Confit,
Wild Boar Sausage, Apple Smoked Bacon,
White Beans, Fresh Thyme and Tomato Concasse
2004 Cuvee des Cinq

Venison Osso Buco served over Roasted Carrot
Infused Mashed Potatoes topped with Fried Onions
2005 Syrah Sélectionné

Assorted Chesses and Fruits
2005 Le Thief

Tonight, Highlands, North Carolina and the Grand Pouring.

2008 Harvest Update

2008-11-13T07:49:00.000-08:00

What an adventure this harvest has been. So many times the weather threatened us with disaster, and each time our vineyards were lucky enough to come out of it unscathed. This started way back in the spring, with a killer frost that shriveled all the new shoots, and we worried that we wouldn’t get any crop at all. Shortly, though, it got warm again and new shoots came out, only a couple of weeks behind the original ones. This meant that yields were down, but we began to anticipate a very high quality harvest. It stayed cool throughout the mild summer, allowing the fruit to develop slowly and steadily, but it got hot and windy right at bloom -- a recipe for shatter. Already low yields were reduced even further when many of the flowers on the clusters failed to become grapes. At this point I began to hear from our contract vineyards, warning me that we might not get as much fruit as expected, but I knew that this year would bring the first harvest from our Edward Sellers estate vineyard, which looked fantastic.

Well, a couple of heat spells and a few cold mornings later, we brought in our first grapes, Halter Ranch Marsanne, as usual… on September 2. If this was any indication, the quality of this harvest was going to be great. Whites trickled in, and then some reds, and on September 9 we finally picked the first of the estate fruit, again Marsanne, and absolutely lovely. The last of the fruit came in on October 31, just before the skies opened up and it began to rain.

Overall, through all the ups and downs, hots and colds, we’ve ended up with some exceptional wines in our stable, among the most exciting of which are the beautiful, first-crop reds and whites from our Estate Vineyard on Highway 46 West.

Stick around for a couple of years and you just might get to try them.

Amy Butler, Winemaker

What A Night in Durham

2008-11-12T18:07:00.000-08:00

All I can say is, “what a night”… the food, the wine and of course, the company!Last night I did a wine dinner in Durham, North Carolina at Nana’s Restaurant, hosted by Nana’s Chef /Owner Scott Howell. From the outward appearance, Nana’s appears to be a very good local restaurant in the beautiful Raleigh/Durham area, or at least that was my first impression! But what took place in the kitchen was not just the preparation of local fare for the average sole, it was unbelievable. Because of the winery, I’ve had the opportunity to taste some pretty good food from some pretty good chefs over the years, but this was right up there with those TV chefs (just kidding Scott)! If you have a minute to check Scott’s website, you will see the results of night were not by accident; he and his staff are talented. The Wild Boar & Ricotta Agnolotti, paired with our Syrah blend, Le Thief, or the Lamb Tenderloin Wrapped in Prosciutto, paired with our Châteauneuf du Pape styled Cuvée des Cinq, this is what food and wine pairings are all about, bring the best out in both. Enough about the food and wine!

There are not many nights that I get to do these fabulous dinners and be introduced by a family member. Last night was the exception. My brother Peter (yes, his name is Peter Sellers) and his lovely wife Sara Foster were there to enjoy a marvelous dinner and to catch up. It was great to have family at the table. Seated next to me during the dinner was a gentleman by the name of Ed Mayes. With him was his wife, Frances Mayes, you may know her as the author of “Under the Tuscan Sun”. We talked about one of their projects, Italian olive oil, it’s awesome. He wanted to talk to me about wine, all I wanted to do was ask him about olive trees and oil pressing (we have 200 baby olive trees on our property). If you have a spare minute, take a look at their website, you’ll enjoy it.

Here is Scott’s Menu:

Reception
Gravlax with Crème Fraiche and Paddlefish Caviar
Goat Cheese and Peppered Pear Jelly on Crostini
Voignier, 2006

Amuse
Warm Porcini Egg Custard

1st
Shallow Poached B-Liner Snapper
with Local Fennel
Blanc du Rhone, 2006

2nd
Wild Boar and Ricotta Agnolotti,
with Broccoli Rabe in a Foie Gras Emulsion
Le Thief, 2005

3rd
Lamb Tenderloin Wrapped in Prosciutto,
over Local Crowder Peas with Black Pepper – Vodka Sauce
Cuvee des Cinq, 2005

4th
Chocolate Budino Tartlet
with vanilla sea salt and caramel
Syrah Selectionne, 2005

Tomorrow, off to the Highlands of North Carolina!

Coming Home!

2008-10-29T11:45:00.000-07:00

It was so great to pour our wines at the Wine Lab in Newport Beach several weeks ago. As you may already know, Newport is our hometown. It was so much fun to see so many of our old friends as well as many of our wine club members from the Orange County area. We also had the pleasure of meeting several new faces who stopped by for the evenings festivities.

The Wine Lab is a great wine bar with a groovy laid back feel. Along with the main bar they feature a lounge area perfect for realxing with friends and sipping fantastic wines. ChrisAnn and Roger were perfect hosts as they poured Edward Sellers wines and passed out cheese and bread platters for everyone to enjoy.

If you have not had a chance to visit the Wine Lab, take the time to stop by and have a glass of wine while perusing their incredable wine selection.

Cheers!

"Central Coast wineries shift business strategy in weak economy!"

2008-10-19T22:24:00.000-07:00

Friday, October 17th, KSBY, the San Luis Obispo local NBC station came to town to film a piece on how the economy is affecting our local areas winery sales and visitor traffic. Here is their piece..!

CLICK TO WATCH THE VIDEO!
(Sorry about Big Bubba's!)

Reported by: Liza Sullivan

The Central Coast wine industry is faring better than other industries during the current financial downturn. Many winery owners said business has dipped around 10 to 15 percent in the past year, with some wineries doing better than others.

Winery owners said tasting room traffic is lighter. They said consumers are still drinking wine, but shopping for cheaper bottles. Many wineries are also shifting their efforts toward wholesale distribution.

Business is steady at Edward Sellers Winery in downtown Paso Robles.

Tasting room manager Kendall Carson said she is busy pouring wines and entertaining tasters, including Nancy Commerdinger and her husband. The couple drove up from Orange County, and said the recent financial downturn is only motivating them to find better bargains.

"We prefer to buy bargains because we drink wine every day," said Commerdinger. And that seems to be the trend throughout the Paso Robles wine country.

"Maybe people aren't choosing to come here and buy their wine, maybe they have been here and they have that great loyalty with your brand, and they're choosing to buy your wine back at their local store," said Stacie Jacob of the Paso Robles Wine Country Alliance.

Jacob added that many wineries are focusing more on wholesale distribution.

At Edward Sellers, the small winery said its location downtown helps bring in business, and Carson said it's not uncommon to see tasters come in to simply try a wine, and leave with an entire case.

Experts said recent coverage on the Paso Robles wine country in several publications is also helping the wine industry.

“It's the Undiscovered Wine Country"

2008-10-10T22:17:00.000-07:00

For those of you who have not had a chance to review a recent article in the October issue of Cottage Living Magazine, we've placed it up on our website, so you can take a look! The eight page article focuses on Paso Robles Wine Country as a vacation destination and Edward Sellers Vineyards & Wines. We are all extremely excited to have the national exposure we are receiving from this article. Thanks again Sara!!!

1st Estate Pick at Our Home Ranch

2008-09-09T10:57:00.000-07:00

It may have only been 6:10 on a chilly (48 degrees) foggy September morning, but there was great excitement in the air! This was going to be our first grape harvest from our Edward Sellers Estate Vineyard in Paso Robles. The three of us (Ed, Dani & pup Cooper) were excited…today we were picking Marsanne!

In 2005, after much analysis, Amy Butler, our winemaker, and I went about the task of laying out the vineyard to plant our six Rhône varietals, Syrah, Grenache, Mourvèdre, Grenache Blanc, Roussanne and today’s pick, Marsanne. We selected a perfect location in a back block of our property where the soil was rich in limestone to plant our one and one-half acres of Marsanne. After three years of tending our new vines, watering, pruning, training and praying to “Mother Nature”, it was now time to reap a little “fruits of our long labor”! We may have only picked ¾ of a ton… not a lot in the great scheme of things, but an important beginning to our Estate Wine program. This fruit will yield great softness and rich texture, with those slight flavor hints of mineral, stone fruits, almond and tuberose. This will make a stellar addition to our already elegant Blanc du Rhône.

If you are not familiar with Marsanne, it is a white grape varietal, most commonly found in the northern Rhône Valley of France, where it is often blended with Roussanne, another white Rhône grape. It is the predominate variety used in the production of the famous white Crozes-Hermitage and the sparkling and still St. Péray white wines. Marsanne is not permitted in the white Châteauneuf-du-Pape wines found in the southern Rhône Valley, although it is one of the eight white varieties permitted in the Rhône Valley’s Côtes du Rhône. The seven other white varietals are Bourboulenc, Clairette Blanche, Grenache Blanc, Muscat Blanc, Picardan, Roussanne, and Viognier.

Vineyard Party Extraordinaire!

2008-09-07T12:40:00.000-07:00

Wow! What a great event for the first party in our vineyard in Paso Robles! With almost 100 people in attendance, the party went strong until dark! With the cool sounds of FUNK:30 playing in the background, the gorgeous, panoramic sunset views of our vineyard, made for the perfect August afternoon!

Our Cellar Club Members and their guests munched on fabulous food, prepared by Jeff Jackson of The Range restaurant from Santa Margarita, and sipped our new 2007 white Rhône wines, along with five of our multipule gold medal winning red wines! Jeff grilled mouth-watering morsels such as lamp lollipops, garlic shrimp skewers, oak grilled chicken sausage, artisan cheeses, jalapeno cornbread and a variety of delectable veggies. Thanks Jeff, they were enjoyed by all!

Vineyard tours by our winemaker, Amy Butler, were offered throughout the afternoon allowing guests to get a first-hand glimpse at our 20 acres of planted Rhone varietals....coming soon to an Estate bottle near you!

As the evening wound down, Ed also unveiled the official renderings of the future Edward Sellers tasting room, winery and 8-room bed and breakfast! It was so exciting to see the renderings on display as we stood in the future spot of those beautiful buildings!

There's so much more fun to be had at the Edward Sellers Estate Vineyard! If we missed you this time we hope you will join us at the next one!

Cheers!

The Edward Sellers Team

PS: We are now taking reservations for our Harvest Festival Dinner at Bistro Laurent in Paso Robles on Friday, October 17. The cost is $110/person for Cellar Club Members and $125.00/person for other guests, and seating is very limited so please call us in the tasting room to reserve your spot today! 805.239.8915 or email kcarson@edwardsellers.com. This is a gastronomic event that shouldn't be missed!

NBC Film Crew Visits Our Tasting Room

2008-08-05T18:30:00.000-07:00

Last Wednesday a film crew from NBC’s award-winning “In Wine Country”, hosted by Mary Babbitt, interviewed Dani & me at our downtown tasting room for an upcoming segment about the wineries of downtown Paso Robles.

We were contacted by the show’s producer, Barb Moffatt who said, “Paso Robles is a beautiful town, and I think that it’s like a wonderful little wine gem between Los Angeles and San Francisco. We are looking to do a wine related story in the area, and when we found out about all of the tasting rooms that you can walk to in the downtown area; it was a slam dunk for us to contact you.” We’re glad they did!

During our interview, we were doing some interviewing of the host ourselves…woops… and found out the host of the show, Mary Babbitt, was a former newscaster at the Santa Maria CBS affiliate KCOY. She was an anchor with the station for a number of years in the 1990’s and still has a strong attachment to the area and as she says “a lover of the Rhône-style wines coming from Paso Robles!”. She explained to us that this combination made doing the segment on us and the other downtown wineries a natural for her syndicated show. Thanks Mary!

“In Wine Country” is a national show that will air on more than 200 NBC affiliated stations around the country and our segment will be on sometime in the fall. I will follow-up when we know more!

James Beard House Dinner with Chef Daniel Boulud

2008-07-24T17:44:00.000-07:00

Last month, our 2006 Blanc du Rhône was featured in a James Beard Foundation Dinner in New York City with Chef Daniel Boulud. What an honor! We were contacted three months ago by Daniel Boulud’s executive chef Gavin Kaysen from Café Boulud, on 76th Street in New York City. Gavin had tasted our wines a few months earlier in New York and was arranging the Beard House event for American Express and knew our 2006 Blanc du Rhône would be a perfect pairing for Daniel’s second course of Fennel Basil Ravioli.

Here is a copy of Daniel Boulud’s menu:

FINE DINING AT THE JAMES BEARD HOUSE WITH
CHEF DANIEL BOULUD
JAMES BEARD OUTSTANDING RESTAURATEUR 2006
JAMES BEARD OUTSTANDING CHEF OF THE YEAR 1994
JAMES BEARD BEST CHEF: NEW YORK CITY 1992

AND
CHEF GAVIN KAYSEN
JAMES BEARD RISING STAR CHEF OF THE YEAR 2008
Special Thanks To
THE JAMES BEARD FOUNDATION
DANIEL JOHNNES WINES
VEUVE CLICQUOT

Dinner
Thursday, June 12, 2008

Canapés
Fried Tomato and Basil Arancini
Grilled Octopus, Romesco Sauce
Snail Persillade Pomponette
Spring Asparagus Quiche
Kumamoto Oyster, Uni, Lemongrass Velouté
Fromage de Tête “Bar Boulud”
CHAMPAGNE VEUVE CLICQUOT VINTAGE 2002

Dinner
Checkerboard of Hamachi and Tuna
CAVIAR, SPRING CRUDITÉS, TONNATO SAUCE
Kingston Family Vineyards, Cariblanco Sauvignon Blanc 2006

Fennel Basil Ravioli
SHRIMP, CUTTLEFISH, CHORIZO, BROCCOLI RABE
Edward Sellers, Blanc du Rhône 2006

Lettuce Wrapped Maine Halibut
FRICASSÉE OF CHANTERELLES, LETTUCE COULIS, THUMBELINA CARROTS
David Duband, Nuits Saint Georges 2006

Epigrame of Pennsylvania Veal
SWEETBREADS WITH CREAMY MORELS, CARROT PURÉE, SHERRYJUS
Colombis, Châteauneuf du Pape 2006

Le Papillon Roquefort Cheese
PINE NUT BRITTLE, ARUGULA, PORT REDUCTION
Château les Tuilleries, Sauternes 2005

Dessert Duo
Lemon-Orange Chocolate Bar
HAZELNUT BAVAROISE, PUFFED RICE, PERRIER-LEMON SORBET

Almond Génoise with Marinated Strawberries
Pistachio Cream, Wild Strawberry Sorbet

A little about James Beard, in 1954, the New York Times anointed him the “dean of American cookery”. James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.

In 1955, Beard established the James Beard Cooking School. He continued to teach cooking to men and women for the next 30 years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard also continued to write cookbooks, most of which became classics and many of which are still in print.

When James Beard died at 81 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American food.

"California Drinkin"

2008-07-20T08:13:00.000-07:00

While we love to travel to different states, nothing beats pouring wine in our home state of California. Several weekends ago I poured at the LA WineFest in Hollywood. The heat was unbearalbe but the crowd was fantastic and everyone had a blast! There were over 2500 wine lovers out at Raleigh studios enjoying the sun and the "stars" as they sipped (and sometimes gulped) wines from Paso Robles as well as many other local and International regions. It was great to see all of the "pretty people" out in one place!

Ed and Amy enjoyed pouring at the Central Coast Wine Classic that weekend where Amy gave a seminar on Rhone wines Friday night and poured for guests on Saturday.

Finally, Kendall and I left Ed and John in the Tasting room last Sunday as we set out for Santa Barbara's Californai Wine Festival. Set against the backdrop of the Pacific Ocean we served wine and listened to the band. Many of our wine club members stopped by to say hello and enjoy the day.

We will be in Camarillo this Sunday, July 27, so come on out and see us!

Cheers!

1st Fruit Drop At Our Home Ranch

2008-07-17T08:50:00.000-07:00

One of the most exciting things about summer for a winemaker is watching the vines grow and the fruit develop. In fact, you could say that as soon as the new leaves start popping out in the spring, as soon as you can start to see the beginnings of tiny clusters, you are watching the 2008 wines taking shape. All the signs so far are pointing to another great vintage for us, with the added bonus that we’ll be getting the first crop from our own vineyard. Shown in the picture is our Grenache at the front of the property. All that green stuff on the ground is fruit that we’ve dropped in order to step up the intensity and quality of the grapes still hanging on the vine. We’ll actually go through again at veraison (when the grapes begin to turn color) and drop any remaining green fruit, ensuring that the whole block ripens evenly and consistently. It’s so thrilling, not just for me but for the whole ESVW team, to have our own estate grapes, finally. It’s typical Ed and me to want to control every aspect of the process! Amy Butler, Winemaker

Winery Dogs in Training

2008-06-11T21:25:00.000-07:00

A simple trip to Papi's for burritos went seriously astray when Kendall and I came across a picture of these adorable puppies in the window of The Golden Collar. "I'm getting a puppy!" Kendall announced. It was all over from there.

First thing Saturday morning "operation Target" began as Ed, Kendall, and I (Kendall wanted to surprise John) snuck over to see the puppies at their home in Atascadero. Needless to say.............we each came back with a new puppy! Ed and I have "Cooper" the Blue Merle and Kendall and John have "Malcolm" the Tri-colored.

The new babies are in "training" in our tasting room in downtown Paso Robles so feel free to stop by and say hello!

Blending, Mixing, and Mingling

2008-05-07T12:49:00.001-07:00

May is a busy month in the life of a Paso Robles Winemaker. First, and most important, the current vintage wines are starting to really show their stuff and are begging to be tasted and blended. All of the '07 reds should be blended by the end of the month, as Dani and I and a few other FOES -- Friends of Edward Sellers -- have already begun tasting and grading the base wines and barrels. We are really hitting our stride with 2007, and I think this may be our best vintage yet (see the amazing whites in your current wine club shipment).

Secondly, there are two major festivals this month: the matchless and fantastic Hospice du Rhone, on the first weekend of May, and the rambunctious and wildly fun Paso Robles Wine Festival on the third weekend. Hospice gathers Rhone wine producers from all over the world for a weekend of education, tasting, and friendly competition that always leaves me thinking about new winemaking adventures and striving for that old-world balance of power and finesse. We hosted a wine dinner at the Range as a part of this year's HdR festivities, and I can fairly say that it was the most fun wine dinner I've ever attended. Chef Jeff and lovely Lindsay did an amazing job of making the whole event feel like a dinner party in their back yard, but with truly outstanding food, great live music, and plenty of perfectly paired Edward Sellers wines. Big thanks to Jeff, Lindsay, Jade, and all those of you who joined us for that event. I always enjoy mixing with the people (you) who make what I do worthwhile.

Hospice du Rhône Winemaker Dinner

2008-04-29T17:35:00.000-07:00

Friday, May 2nd - Edward Sellers Winemaker Dinner at The Range Restaurant in Santa Margarita, California

Only 4 Seats Remain!

Join us on this Hospice du Rhône weekend for a fabulous Winemaker's Dinner hosted by Amy Butler, our Winemaker. Landing this location was not an easy task, ask Kendall...! Probably the hottest restaurant in San Luis Obispo County, The Range is one of the local's best kept culinary secrets. Located in Santa Margarita, Chef/Owner Jeff Jackson creates some of the most amazing out of this world dishes. Using locally grown produce, artisan cheeses, fresh meats and fish, Jeff's anticipated pairings for our Award Winning wines are so perfectly matched I'm sure it will awaken even your keenest senses.

This event is limited to only 32 people, so make your reservations today!

Please call Kendall at (805) 239- 8915 or email to kcarson@edwardsellers.com.
Cost Per Person $110, Cellar Club Member $95. The Range Restaurant is located at 22317 G Street, Santa Margarita, CA 93453, (805) 438-4500. We all hope to see you there!

The Menu

Appetizer Reception paired with
Edward Sellers 2006 Viognier

Salad of split Haricot Vert steamed wild American Gulf Shrimp with crème fraiche and warm chive vinaigrette paired with
Edward Sellers 2006 Blanc du Rhône

Sautee of La Forts Farms Organic Vegetables in Puff Pastry, Fava Bean Tapenade paired with
Edward Sellers 2005 Grenache

Petit Fillet of Hearst Ranch Grass Fed Beef on Crispy Forest Mushroom Risotto, Sauce Merchand Du Vin paired with
Edward Sellers 2005 Vertigo & 2005 Le Thief

Selection of Rinconada Farms and Spanish Cheeses Toasted Nuts and Dried Fruits paired with Edward Sellers 2005 Syrah Sélectionnée

We hope to see all of you there!

On The Road Again!

2008-04-25T08:53:00.000-07:00

It is only April and we have been to Washington DC, New York, San Francisco, Orange County, Texas, Arizona, Pasadena, Paso Robles and next week off to North Carolina. Although it can be a bit hectic it is such a pleasure meeting all of the wonderful people that come to the events. Some have heard of Edward Sellers and are anxious to try our new releases and others are new to our wines and are interested in learning more. We really enjoy talking with you and making new friends along the way. Please feel free to go to our website at http://www.edwardsellers.com/ and join us for any of our upcoming events.

We look forward to seeing you!

Dani Sellers

Monterey '08: Spotting the Emerging Stars by Robert Whitley

2008-03-20T15:34:00.000-07:00

I've collected a few final, and hopefully useful, thoughts on the 2008 Monterey Wine Competition. This was the first of the three major wine competitions that I will seriously scrutinize this year. The other two are the San Diego International in April and the Critics Challenge in May. I am the Director of all three, and frequently draw upon the results for insights into emerging wineries and industry trends.

At Monterey this year I was focused on the outstanding performances of wineries that are either new or have been flying underneath my radar, therefore making them new to me.

For example, I first noticed Edward Sellers of Paso Robles, a relatively new winery, when it emerged with a number of medals from the 2007 Monterey competition. After it repeated that feat with strong performances in the San Diego and Critics Challenge competitions of the same year, I duly took note that this was a winery to watch.

And Edward Sellers didn't disappoint this time around, taking six medals in the '08 Monterey competition, including a couple of golds for its 2005 Selectionne Syrah ($32) and its 2006 Blanc du Rhone ($29). But Edwards Sellers wasn't the only Paso Robles winery that was impressive this year. Bianchi Winery swept to eight medals, including a gold for its 2005 Gary Vineyard Pinot Noir from the Santa Maria Valley. At $25 this is a fabulous value for a top-flight Pinot. And Ronan Cellars, another newbie from Paso, won gold medals for its reserve 2005 Cabernet Franc and a Lakeview Vineyard (Monterey County) Syrah. Both wines are modestly priced at $15.

Paso Robles - located in California's Central Coast halfway between Los Angeles and San Francisco - has quadrupled its number of bonded wineries over the past ten years, and with that explosive growth comes a steep learning curve. Not all of the new wineries produce swell swill, but obviously Edward Sellers, Bianchi and Ronan are on a successful path.

2008 Paso Robles Rhône Rangers Experience

2008-01-30T15:20:00.000-08:00

Sunday, February 17th, 2008
Seminar & Lunch: 11:00 AM to 1:30 PM
Walk-Around Tasting: 1:30 AM to 3:30 PM

Are you dying to know what it takes to produce great Syrah? Have you always wondered how Roussanne differs from Marsanne? Are you a fan of Australian Grenache, Syrah & Mourvèdre (GSM) and wonder how California compares? Is Viognier your new favorite white?

Then come join the 27 members of the Paso Robles Chapter of the Rhône Rangers for a day in Paso Robles Wine Country with some of America’s leading producers of Rhône varietals as we explore what makes Paso Robles so ideal for these great grapes and wines. This fun-filled and information-rich day will include:

"Rhône Essentials" Seminar, moderated by Joe Spellman, MS – Taste examples of the most important single-varietal Rhône wines, including Viognier, Roussanne, Syrah, Grenache and Mourvèdre. Discover the different faces of Rhône blends. At each stage, Joe Spellman, MS, and the winemakers and principals who have chosen the Rhône Ranger route will explore Paso Robles' new identity as the "Rhône Zone".

Vintners' Lunch – Seminar participants will join Rhône Rangers principals and winemakers in an in informal lunch prepared by Executive Chef Jeffrey Scott, with members' Rhône wines passing freely around the tables and extended opportunity for interaction with the producers.

Walk-around Tasting – Taste Rhône wines from over 20 Paso Robles Rhône Ranger wineries, including top single Rhône varietals and the best in Rhône blends.

Participation in the seminar and lunch will be limited to the first 100 RSVPs. The walk-around tasting can accommodate up to 250 attendees.

The day's events will take place at:

Robert Hall Winery (Just east of Paso Robles on Highway 46)
3443 Mill Road, Paso Robles, CA

You can reserve space or ask questions by email at pasorobles@rhonerangers.org or by calling Robert Hall Winery at 805-239-1616 x17.

Tickets to attend the seminar and lunch are just $50, and participants receive free entry into the walk-around tasting. Consumers who wish to attend just the walk-around tasting can do so for $20, and the walk-around tasting is free to qualified trade and media. We expect both events to sell out, so please reserve early. See you there!

Edward Sellers Wines Wins Four Golds

2008-01-12T16:11:00.000-08:00

The results of the prestigious 2008 San Francisco Chronicle Wine Competition are in! Edward Sellers Wines wins FOUR GOLDS! Held over a period of four days in early January at the Cloverdale Citrus Fairgrounds north of San Francisco, this exclusive event has once again broken world records. This year 4,235 wines were entered by 1,500 wineries from across the United States. To evaluate these wines, a group of sixty professional wine judges were assembled representing trade, education, media, retail, and restaurants throughout the country.

Gold Medal Winners:

2005 Cuvée des Cinq (Release Date: March 1st, 2008)
2005 Le Thief (Released November 15th, 2007)
2005 Syrah Sélectionné (Released November 15th, 2007)
2005 Vertigo (Released November 15th, 2007)

Great job Amy, Kendall, John & Dani! What a great way to start 2008!!!

Founded in 1983 as the modestly sized Cloverdale Citrus Fair Wine Competition, it has evolved into the San Francisco Chronicle Wine Competition while gaining notoriety and national acclaim for its ability to entice thousands of entries from the major wine-producing regions in the United States.

Wine lovers ranging from professional to amateur tasters will have the opportunity to sample our Gold Medal winning selections at the San Francisco Chronicle Wine Competition Public Tasting, February 16, 2008 at Fort Mason’s Festival Pavilion. Toting the fact that it is a complete wine and food experience, the Public Tasting annually pairs varietals from the Competition with sumptuous creations from some of the world’s top artisan food purveyors, creating the ultimate assortment of flavors and textures.

Public Tasting

When: Saturday, February 16, 2008
Where: Festival Pavilion, Fort Mason Center, San Francisco
Time: 2pm – 5pm
Cost: $50 Advance Purchase; $70* at the door.
Info: For ticket information and pricing, visit http://www.winejudging.com/, or call 888.695.0888.

We all hope to see you there!

Wow Whites for '07

2008-01-08T17:57:00.000-08:00

People ask me all the time what I do in the "off" season for Edward Sellers. This presumably means Winter, the post-harvest lull that precedes bottling and everything else. The answer is, not much. I knit, watch reruns of House, M.D., get crushes on other winemakers, and this Winter, I get to blog. But I only get to do those things when I'm not finishing up stuck ferments, preparing to bottle the previous vintage, creating tasting notes, presenting blending and tasting seminars, harassing Kendall and various wine club members in the tasting room, changing headlight bulbs on the forklift, bilking Ed out of another Vic's breakfast, or deciding on blends and production numbers for the current vintage whites.

Speaking of the current vintage whites, WOW. These are our best whites yet, and I really didn't think it could get any better than last year's Blanc du Rhône. The '07s are absolutely fantastic, owing to a completely unpredictable set of weather circumstances that made harvest decisions easy. Unseasonably cold weather kept the acids high (my key to a great white) and allowed for optimal ripeness without losing zippiness, length, or minerality. These were wines that essentially made themselves. Between harvest, mostly in September for the whites, and now, all I've done is stir the lees, providing for a creamier texture and protecting the wines against oxidation without adding any chemicals to inhibit the malolactic fermentation. It's not that I want the wines to go through ML; I only want to taste and watch them develop naturally until I feel they are right for blending and bottling. And friends, they are right, right now. As of today, I've topped them and bunged them put them to sleep, knowing exactly which lots will go into which blend, and completely satisfied with what Nature has given us.

Even though the reds are harder to pin down at this early stage, the quality of the whites is exciting enough to get really fired up over the '07 vintage. Cellar Club members will get a jump on the '07s with a white and a rosé in their May 2008 shipments. You just sit there and anticipate. I'll worry about getting it into the bottle.

A View From The Pourfessional Side

2008-01-07T15:32:00.000-08:00

Pourfessional is a name a good friend of mine gave me while working with me in the tasting room one day. So it is fitting that my blog revolves around the tasting room, our visitors and wine of course. For my first posting I have chosen a couple from AZ and their daughter. They are wine club members and big fans of Edward Sellers Wines. It was a perfect day for wine tasting with winds at 40 mph and rain coming down in buckets. I always say wine tasting is an indoor sport, so a little rain can't stop real wine lovers. Little Elle, not old enough to drink, kept herself busy with her matchbox cars and some crackers while mom (Melanie) and dad (Kevin) enjoyed some of our new wines; 2005 Vertigo, a Grenache Blend, and 2005 LeThief, a Syrah Blend. Kevin is a big fan of French wines and has a personal connection to the Domaine du Vieux Télégraphe of Châteauneuf-du-Pape. Melanie tells me that when she meet Kevin he only drank French wines. That has changed, Kevin and Melanie are big fans of the Paso Robles Rhone wine surge and great ambassadors of Edward Sellers.

EDWARD SELLERS Four-Part Winter “EDucation SERIES”

2008-01-03T12:50:00.000-08:00

Well, the Holidays have come and gone and New Years Eve was a big blur, so now what? We at Edward Sellers have come up with our first “EDucation SERIES" to keep you busy during the up coming cold winter afternoons (let’s face it, how much time can you spend in the gym anyway?). There will be four classes in the series including Wine Tasting 101, Wine & Cheese Pairings, Beyond Oakiness (no, we don’t make you taste the actual barrel) and a Wine Sensory Analysis called Wine Tasting 201. Space is limited, so please sign-up soon!

Cellar Club Member: $35.00/class
Non-Cellar Club Member: $50.00/class

January 12th - Wine Tasting 101, Our Tasting Room, 1220 Park Street, Paso Robles, CA. 4 - 6 PM.
Learn the fundamentals of wine tasting from Amy who spits out more great wine on a Monday morning than you'll drink all week. What’s the deal with swirling? Does glass shape really matter? How can a liquid be described as “dry?” Why does wine smell like flowers or fruits? What does a tannin taste like? Answer these questions and more, and leave your fear of spitting at home. To join us, please call Kendall at 805-239-8915, or email Kendall Carson.

January 19th - Wine & Cheese Pairings, Our Tasting Room, 1220 Park Street, Paso Robles, CA. 4 - 6 PM.
John Di Raimondo, our cheesemonger from Di Raimondo’s Cheese Shop, knows more about cheese than anyone else we know. This evening he will share his knowledge with you and choose a few distinctive cheeses to pair with our wines. John and Amy will discuss why certain cheeses pair well with certain wines, and we will all enjoy sampling the wares. To join us, please call Kendall at 805-239-8915, or email Kendall Carson.

February 2nd - Beyond Oakiness, Our Tasting Room, 1220 Park Street, Paso Robles, CA. 4 - 6 PM.
In this program we will explore the many roles of oak barrels in winemaking. If you have ever wondered whether it’s really possible to tell the difference between French and American Oak, this seminar will leave you debating the merits of both and alienating your friends with discussions of various toasting profiles and their impacts on varietal character. To join us, please call Kendall at 805-239-8915, or email Kendall Carson.

February 16th - Wine Tasting 201, Our Tasting Room, 1220 Park Street, Paso Robles, CA. 4 - 6 PM.
Blackberry... or blueberry? Bell pepper or fresh cut grass? Come to this advanced wine tasting seminar to learn how to pick up sensory clues in the glass. We will smell a series of “spiked” wines, training our noses to identify certain aromas as they present themselves in wine, then we’ll taste flights of white and red wines using our new skills. To join us, please call Kendall at 805-239-8915, or email Kendall Carson.

Don't forget to check out the new "Videos" on the website!

Sulfites in Wine, Edward Sellers Vineyards & Wines

2008-01-02T15:40:00.000-08:00

“Contains Sulfites,” it says on every bottle of wine you’ve picked up lately. You may wonder what the purpose of this warning is. Is this something you should be concerned about? Or is it like the warning on your shampoo bottle that says “Do Not Swallow?” We all know that our over-protective government (not to mention the litigious nature of our society) sometimes requires us to go to extremes in labeling. However, sulfites in wine is a complex topic.

Typically added as sulfur dioxide (the same compound used to preserve dried apricots and to keep golden raisins golden), sulfites control oxidation in wine and delay microbial spoilage. In short, they prevent the wine from turning into vinegar during the aging process. At moderate levels, sulfur dioxide is tasteless and odorless in wine. At higher levels, it gives a tinny taste and can cause bleaching in reds. But for some people, notably asthmatics, it can cause severe allergic reactions. Hence, the warning!

For those who are allergic, even wines claiming “no sulfites added” can be dangerous. That’s because sulfur dioxide is a natural byproduct of yeast fermentation. In fact, enough sulfites are produced during fermentation to require the “Contains Sulfites” warning on the label, even without any sulfite additions. Any wagers on how long it will be before we have to say “contains alcohol?” -Amy Butler

Erroneous ideas about sulfites, so let’s put the record straight:

A) All wines contain sulfites. Yeast naturally produces sulfites during fermentation, so there is only a rare wine which contains none.

B) The US requires a "sulfite" warning label and Australia requires a label indicating "preservative 220," but nearly all winemakers add sulfites, including those in France , Italy , Spain , Australia , Chile , etc. So, the wine you drink in foreign countries contains sulfites, but you just are not being warned about it when purchased abroad.

C) Sulfites do not cause headaches!!! There is something in red wine that causes headaches, but the cause has not yet been discovered (Many people seem to connect their headache with the sulfite warning label, but sorry there is no connection). If you think sulfites are causing your headache, try eating some orange-colored dried apricots, and let me know if that induces a headache. If not, sulfites are not the likely culprit.