Do you enjoy Cabernet Sauvignon? Merlot? Other Bordeaux varietals? Check out the Paso Robles CAB Collective and get tickets to the upcoming CABs of Distinction Gala! We participated in this event last year, and it was one of the best I have ever poured at (and there have been A LOT!)
[Cabernet Sauvignon vines planted in Spring 2012.]
Cabernet Sauvignon vines planted in Spring 2012.
The Paso Robles CAB Collective is made up of a group of 20 wineries producing spectacular wines from Bordeaux varietals. We currently just make Merlot, but will soon have over 30 acres of Cabernet Sauvignon in production to add to our line up of limited production wines. In the meantime, we are thrilled to be part of this group and excited about the wines that are being showcased!
This year, the CABs of Distinction Gala is taking place at the beautiful River Oaks Hot Springs in Paso Robles. In addition to tasting the best wines from 20 top Paso producers, there will also be a VIP lounge area, CAB Bistro featuring food from several of our favorite local restaurants, music, and more. For the price, I believe this is the best event out there!
To make it even better, Record Family Wines Club Members will receive $20 off tickets by entering promo code CLUBRECORDFAMILY when purchasing tickets. Check it out and plan to join us, you won’t be disappointed!
[We hope to see you there!]
We hope to see you there!
To see all the events we have on the calendar, check out our events page on the website!
We served a red wine chocolate cake at our Second Annual Release Party and it was quite a hit! We would like to thank Wine Club Member (and relative) Keith Record for sharing this wonderful recipe. Here it is so you can recreate this wonderful dessert!
1 box dark chocolate cake mix
1 small package instant chocolate pudding
3/4 cup olive oil
1 cup Record Family Wines Randy’s Red
Allspice to taste
Randy’s addition: 1 bag semi-sweet chocolate chips
Combine all ingredients into a bowl.
Beat 4 minutes until smooth.
Pour into a greased bundt pan.
Bake 45 – 60 minutes at 350 degrees.
Sprinkle with powdered sugar when cool, before serving.
We made it! One month and two days after bottling, we tasted our wine for the first time. It was one long month! It is rare that the four of us (Randy, Anne, Tricia, and Mindy) all make it home to San Jacinto at the same time. We took advantage of this rare occurance last Saturday evening and decided it was the perfect opportunity to taste the first vintage of Record Family Wines.
Randy opening the 2009 Randy's Red
We had tasted barrel samples of the wines several times during the winemaking process. Each time, we were pleased with how the wine was developing. In addition to tasting each barrel separately, we would do our own blending trials with the barrel samples to get an idea of how the final products would taste. In essence, we had a feel for how the wine would taste, but, to be honest, were a little nervous to taste it for the first time out of the bottle!
Tricia, Randy, and Mindy in the barrel room at Zenaida Winery.
Of course, we were not content to taste just our wine and gush over how much we like it and how easy it is going to be to sell! Oh no, there is a bit of a competitive streak in the Record genes. The previous week, we found a 2009 California Merlot and a 2009 Central Coast Syrah / Grenache blend to compare our wines to. We were pleasantly surprised at how our wines compared, especially considering that our approach during the winemaking process has been relatively simplistic. We want to showcase our grapes, not manipulate them into a wine you can find anywhere. As Mindy so eloquently stated: “Anyone can do over ripe sawdust!”
The details: The 2009 Merlot is a very elegant wine. Lots of fruit but soft tannins make this wine enjoyable right now. We think our vineyard is very well suited to produce a consistently outstanding Merlot, every year. Our vineyard manager did not push the fruit to a level of ripeness that would result in an unbalanced wine and our winemaker really let the fruit shine through in the finished product. We used a combination of neutral French and American oak barrels to age this wine for 14 months before bottling, resulting in a well-balanced, wine with just a hint of well-integrated oak.
The 2009 Randy’s Red is definitely the more “masculine” of the two wines. The 33% Syrah provides loads of dark fruit while the 66% Grenache packs a punch with intense fruit, an inky color, and a bit of heat. The combination of the two varietals express a complexity that we didn’t find as exciting when tasting the wines on their own. These two varietals work so well together, in our vineyard and in the bottle! While we all enjoyed this wine, the consensus is that it will mellow out a little and become even better as it ages.
We are all thrilled to see how the wines change and evolve during the aging process. We hope you join us on this exciting journey!