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New Website is Here!!

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As I’m sure you have noticed, over the past few months we have been introducing our new and updated labels and logos etc. This project has been very exciting and has also been a tremendous amount of work! After months of staring at my screen and adjusting this and that I am very proud to announce the launch of our new website! Not only is it a beautiful site, it is state of the art and will provide all users with a great online experience.

The site features very intuitive navigation, an online store, galleries, employee bios, events and much more. Most importantly it will provide a great online shopping experience that is safe and secure. The safety of your personal information is of utmost importance to us and that is why we have spent a lot of time making this site as safe and secure as possible. Once of you have logged into the site and created a profile, ordering wine, event tickets or anything else becomes a seamless process from start to finish.

The products on the new site have also undergone a serious makeover with detailed descriptions, bottle images and downloadable spec sheets for each wine. This gives you the opportunity to see what you will be receiving, learn about the wine and feel confident about your purchase. I will constantly be working to improve this experience and will gladly take any suggestions, ideas or thoughts.

When you get a chance visit our new site at www.castorocellars.com and do some exploring. If you feel up to it, log in and create your own personal account and please let me know any feedback you may have. You can contact me anytime at luke@castorocellars.com

Cheers and happy surfing!

Luke

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Zinfest 2013 Recap

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Once again we had a successful Zinfest weekend and we thank all of you who came out to support us and the spirit of Zin! The weather could not have been better and as we all know, great weather can make almost anything blissful. Our patrons were enjoying wine, music and food while sitting out in the sun with friends and family.

We kicked off the festival on Friday night and we had a great crowd and great food! Unfortunately the lead singer of the band had laryngitis but they were still fun and offered to come back and play for us anytime! The crowd was very understanding as well which was really awesome.

This year the weekend was not overly packed as it has been at times in the past, but that is ok because lighter crowds allow for a more personal experience and make you feel as though it is your little secret. The music was great as well, with Sweetwater the Trio playing all the classic old time tunes from Country Western to folk and Rock and Roll. Jim Sweetwater even got his son and daughters on stage for a couple tunes.

In our barrel samples we were pouring Whale Rock Primitivo, Late Harvest Zin and our upcoming Ventinove blend. All of the barrel samples were great but the Ventinove was something special. Keep your eyes peeled for the release of this wine because it is to die for! It had great fruit and was extremely balanced and smooth on the palate. I can’t wait to stash a few bottles!

Thanks again for all the support and please continue to come by and keep the spirit of Zinfest alive for years to come.

Cheers,

Luke

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2013 Zinfest is Approaching!

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It’s that time of year again, and by that time of year I am referring to Zinfest time! It always seems to sneak up on us but our ducks are in a row and we are ready to celebrate! This year’s festivities are second to none and you won’t want to miss out.

The festivities will kick off on the night of Friday March 15th with live music by local favorites the JD Project and catered food by Haute Skillet Gourmet. We will be tenting off the event room patio to ensure a party rain or shine! Tickets to Friday night’s dinner are $15.00 ($10.00 for wine clubbbers) and include a glass of wine from our famous keg barrel. Food will include delicious tacos and sides with your choice of ancho pulled chicken, carne asada or grilled veggie. Tacos will be available both a la carte and as a plate. Sides will include rice & beans, chips, salsa and guacamole. Plates are only $12.00. It is also important to note that this is not a sit down concert so plan to bring your best moves and your dancing shoes!

If Friday night’s event won’t fit in your schedule or just simply isn’t your thing, don’t worry, as Saturday and Sunday have plenty in store. As we do every year, we will be hosting an open house over the weekend with barrel tastings, food vendors, art exhibits and live music by Sweetwater the Trio both days! I have been attending this festival since I was wee lad and there really isn’t anything more relaxing than being outside (weather permitting), listening to music and enjoying great food and wine (or grape juice if you’re a wee lad)! When everyone around you is relaxed and having fun you can’t help but get in the mood and let the good times roll.

If you haven’t already, mark your calendars and plan to come celebrate Zinfandel, the wine that put Paso Robles on the map!

For tickets or more details visit our website at www.castorocellars.com or call 1-888- DAM-FINE

See you there!

Cheers,

Luke

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Syrah, Paso Wine of the Month!


Many of you have probably seen the Paso Wine Man videos (if you haven’t look them up) with their over top and very entertaining twist on wine marketing. The latest series of videos feature a wine of the month and this month’s wine is Syrah! I’m so glad they chose to focus on Syrah this month because the wine has been on my mind quite a lot as of late.

To me, Paso Syrah is a no brainer, it’s almost as if the region and the grape were meant to be. The problem is that the general public is largely unaware of the magnificence of this grape. Believe it or not but Syrah is one of the lowest selling red wines in California and this blows my mind. As I’ve mentioned before, I spend a lot of time traveling our beautiful state tasting our wines with anyone who will give me a minute and I can’t believe how hesitant people often are to even try the Syrah. After a bit of smooth talking I almost always convince them to give it a try and once they do the rest is history.

This is a full-bodied wine full of complex flavors and aromas with a rich smoky oak characteristic that is to die for. Once people try it 9 times out of 10 they are shocked and they love it. The color is deep purple, it’s a great food wine, and I could go on and on. The bottom line is this wine deserves to be featured as wine of the month because people need to be encouraged to give it a shot. All it takes is a taste and you’ll instantly know how special Paso Syrah is!

Luckily, for me, we make multiple Syrahs at Castoro and all have their unique qualities and all are delicious. Our Blind Faith Syrah hails from the east side of Paso and has year after year won Golds, Double Golds and Best of Class awards. We also have our new East Meets West Syrah blend, which blends Syrah grapes from the East and West sides of the Paso appellation. East Meets West is a fun wine and a great introduction to the world of Syrah.

Alas, I will rest my case. If you’re feeling adventurous give Syrah a try, you have my word you will not be disappointed, unless of course you are the 1 out of 10.

(check the link below for the Paso Wine Man Video)

Till Next Time,

Cheers,

Luke


ZAP’s Grand Tasting!

Over the weekend, Erik and I were fortunate enough to attend the 2013 Zinfandel Grand Tasting in San Francisco put on by ZAP. We had both heard many stories about the event, some wild and crazy, some critical and some very positive. We decided it was time to see for ourselves how this annual event goes down.

To give you a little history, ZAP stands for Zinfandel Advocates and Producers and is a longtime proponent of all things Zinfandel. This event in San Francisco is one of ZAP’s annual events and boasts thousands of attendees. Not only is the event huge, it runs ALL day long!

Erik and I showed up around 8:45 in the morning to set up, started pouring at 9 and went all the way through till 5pm! It was crazy but we both felt it was worth it and Ill tell you why. First of all, till 2pm the event is industry members and media only, which gives you a chance to meet the people who you may do business with or who have reviewed your wines. Putting a face to a name or organization is a powerful thing and we met some great people. We even met a guy who found our wine for sale in China!

After 2pm the doors open to the general public and that is when things start to get a bit crazy. Luckily for us we had a pretty good location and we never got completely swamped like some of the booths near the entrance. We had a very steady flow of tasters but never too many that we couldn’t take a moment to chat with people and share with them all that is unique about Castoro and our wines. We even met some long time wine club members and a lot of Cal Poly graduates. It’s always fun to find people who love your wines and love visiting the Central Coast!

All in all it was a fun event and we’ll probably be there again next year!

Cheers,

Luke

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If Only I Could Age Like Wine . . .

I’m sure you’ve heard the saying “Like a fine wine, it gets better with time,” but what does that even mean? I found myself asking this very question a few months back while staring at rows of stacked oak barrels. I knew how the wine was made and I loved drinking the finished product, but how does sitting in wood barrels or bottles for months on end transform the stuff I was draining out of tanks to this delicious liquid in my glass. Well turns out Tom and of course Google had the answer.
Let’s start with the chemistry and some fancy wine jargon. Wine is a combination of acids, sugars, alcohols, esters and phenolic compounds all reacting with each other to create various tastes, aromas and textures. As I’m sure you know the sugars, acids and alcohols all come from the grapes and from fermentation, but what are the other two?

Esters sound like something out of a fantasy novel, but turns out they are actually the result of alcohol reacting with the acids and are a main contributing factor in the wine’s aroma. Esters can be broken down and created throughout the aging process causing the wine to constantly change and develop new desirable or undesirable characteristics. Hydrogen, more prevalent in wines with higher acidity, can encourage these reactions to take place and therefore highly acidic wines usually change more in the barrel or bottle
If you are currently drinking a glass of wine while reading this, swirl it around smell it and then taste it. Good, now you’re a little more relaxed, possibly tipsy and my blog magically just got better. Actually jokes aside you just experienced where the Phenolic Compounds of wine come into play. They are responsible for the tastes and smells in not only wine, but all foods.

The most important phenolic compound is one you have probably heard of and is a great love of Cab drinkers called tannins. Tannins are the huggers of the wine compound world, binding to proteins, each other and any other phenolic compound that looks like it needs some love. When tannins bind to the proteins in your saliva it inhibits your saliva’s ability to lubricate your mouth causing a bitter taste and a puckering sensation. This is also why high tannic red wines taste better with red meat. As tannins bind to each other over time they become heavier and sink to the bottom of the barrel as sediment. This is why wine will taste smoother or creamier as it is aged for longer. When tannins bind to other phenolic compounds it keeps them from evaporating. This helps the wine hold on to old flavors as it develops new ones, resulting in a wine that is more complex. As a kicker, tannins also help preserve wine by preventing oxidation.

Now take a deep breath because you’re going to need some oxygen to finish the aging process for the wine and yourself. When Oxygen hits alcohol it creates acetic acid, or vinegar while also altering the wines color. You want to limit the amount of oxygen in contact with the wine, however, because too much vinegar will turn the wine undrinkable, just pour it on your fish and chips. Aged red wine becomes brick-colored while white wine becomes golden brown. Like using lemons to prevent apples from oxidizing, wines with higher acidity will take more time to turn brown. Therefore highly acidic wines are better candidates for aging. Oxygen also helps combine the woodsy flavors of the oak with the fruity flavors in the wine by transferring phenolic compounds between the two. After a while the wine will take on more earthy, nutty flavors to combine with the fruity flavors. Bottle aging won’t add flavors like oak does, but the wine will continue to change as it reacts with itself and as oxygen, from the cork, breaks down compounds like tartaric acid creating what wine connoisseurs call a beautiful bouquet.

Aging wine is an art and so far there is no technology to tell us exactly what we will get when we finally pop the bottle open. By keeping wine in cool, about 55°F, damp areas, 70% humidity, we can promote the best aging possible, but only time will tell when the wine will taste its best.
That’s all I have for now, all this wine talk is making me thirsty.

Thanks for Reading,

Erik

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Castoro Bubbly is Here!

We can finally say that our Castoro Cellars Bubbly has arrived! This sparkling Brut wine is made in the traditional Methode Champenoise style and is sure to tantalize your taste buds! This is a dry sparkling wine with a crisp finish and is perfect for any celebration, special occasion or good old-fashioned relaxation.

I first had the opportunity to try the wine about a week ago and I was very impressed and pleased with the quality. I don’t often drink sparkling wines and when I do I prefer them to be dry. This wine is refreshingly dry while keeping a very nice acidity and flavor profile. Being made in the traditional style, the wine undergoes a secondary fermentation in the bottle, which gives it an authentic and natural effervescence.

The blend is 60% Chardonnay, 40% Pinot Noir and won Double Gold at the 2012 San Francisco Chronicle Wine Competition. Tasting notes for the wine include: Citrus, Pear, and floral aromas with a hint of yeast. The fine mousse brings forth the light citrus- smooth and round in the mouth. Finish is crisp with a note of grapefruit.

The Brut will be available at our Tasting Room only for $30.00 a bottle. Stop by when you can and give this exciting new wine a try!

Cheers,

Luke

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A Very Happy New Year!

Since I am writing this and you are reading it, I guess we’ve both survived the new year and that is pretty exciting stuff! No apocalypse or fiscal free fall, just a good old fashioned new year spent with friends and family. As usual, the Udsen family brought in the new year by hitting the slopes and getting in some quality mountain time. There really is something special about a “white Christmas” and we don’t get many of those in Paso Robles.

This year was especially good in the mountains with lots of snow falling throughout the Holiday and our freshly bottled 2011 Zinfusion in stock at the cabin to wind down the nights. As I’ve mentioned in previous blogs, we’ve got a lot to be excited for in the coming year/s and over the Holidays we had plenty of time to reflect on our progress, our goals and our mission. After nearly 30 years we still feel a deep connection with the principles the company was founded on and we look forward to constantly improving in all that we do.

If you haven’t already, head over to the tasting room for a post Holiday decompression and check out our new reserve labels, if you’re lucky they may even have our new Zinfusion (no guarantees)!!

From our family to yours we wish you all the best in the New Year and we look forward to bringing you even better wine in 2013!

Cheers,

Luke

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Frosted Leaves and Goodbyes

As we near the end of 2012 and hope the world doesn’t explode by New Year’s Day we say hello to the 2013 vintage year and goodbye to many of our harvest workers. We shed a few tears for each one and wish them the best, but most will not venture too far from the winery. However, a few are heading to far off lands to explore and others to warmer areas to escape the cold. Max Udsen and Patrick Elstead are heading out on a 2 month trip down to South America, flying over to Dubai and then ending in New Zealand to work a harvest “down unda”. The harvest season in the Southern Hemisphere begins in March because they like to do everything differently and of course because their seasons are opposite ours. Malik Hurd is heading back to Hawaii to get his teaching credential while he waits for a firefighting position to open up on the island. Wes Spittler is heading back to Santa Barbera and Chris Klein to San Luis Obispo to spend some time with college buddies and to figure out their next big career moves. Bill Sheffer and Chris Hawkins say they are going, “wherever the lord takes ‘em,” but most likely that means back to New Zealand for both of them. The rest of us are here to stay for now, bunkering down in the office to escape the 28° mornings or bearing them head on out in the cellar.

The below freezing temperatures mean the start of another winter season and time to turn the water off at night to prevent the pipes from exploding. The vineyards are blanketed by frost covered leaves and bare vines soon to be pruned back in preparation for new growth come March. As the vines grow, their stocks become harder allowing less leaves and grape clusters to grow. Pruning allows us to prevent this loss of production, while at the same time it helps us keep the vines as healthy as possible by removing dead or damaged wood. In the end it is all for the health of the vines and to ensure the highest quality of grapes for the next year. The cellar work has died down a great deal as most of the work is geared towards barreling, aging, filtering and bottling the wine. I’ll go into more detail in future blogs. The Tasting Room is decorated in the Christmas spirit and the fireplace is packed with wood and lit every morning. It is impossible to escape the feeling of the holidays around here with cookies, treats and gifts flowing in from wine club members and employees from all around the country. As Luke mentioned in his last blog, the Castoro holiday party was unforgettable as I became part of my first ever crowd surfing train. Check his blog out to see a picture! That’s all for now because I’m running out of time to do some Christmas shopping of my own. Apparently not everyone wants wine for Christmas again, who would have ever thought that?

Merry Christmas and Happy New Year from all of us!

Erik

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Tis the Season to be Jolly . . . and Party!

Tis the season to be Jolly . . . and to have really fun Holiday parties! As most companies do, Castoro hosted the annual Holiday party this past weekend and it was quite a good time. We decided to host the party this year in our newly renovated “Grappa Barn” and let me tell you, the space was perfect. All of the hard work and reconstruction is definitely paying off!

Anyways, back to the party. To keep things new and fun, Niels and Bimmer decided to theme this year’s Holiday party after the German Oktoberfest, lederhosen and all! The costumes were great and we even had multiple home brew beers provided by employees. The biggest hit of the party was definitely the photo booth, which was exercised many a time with some classic outcomes (see below). You never know what’s going to happen once you step behind the curtain!

Last but not least, every good party needs music and live music is always the best! The band this year was dubbed “the Mystics” and they were on fire, playing into the late hours of the night as we danced to our soul’s delight. As things slowed down, the last of us huddled around bonfires in our lederhosen, sharing stories and recounting the epic dance moves we’d displayed moments before.

Now we must wait another year for another Holiday party, but luckily we’ve got many parties to keep us occupied in the mean time!

Until Next Time,

Prost (cheers) and Happy Holidays,

Luke

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