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Vina Robles Event at ASR, July 24 |
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 Vina Robles will host a vineyard tour, special wine tasting and barbecue luncheon here at Adelaida Springs Ranch on Saturday, July 24. The tasting will feature the newly released 2007 Suendero, which is ASR vineyard-designated, as well as other fine Vina Robles wines. The barbecue lunch will feature ranch grown grass-fed hamburgers grilled over oak firewood . The price is $40 for Vina Robles wine club members or $50 to the public. For more information and reservations go to: http://www.vinarobles.com/events.php or call (805) 227-4812.
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Rangeland Wines at Hotel Cheval |
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 Please join my wife Lisa, winemaker Shannon Gustafson and I at the Hotel Cheval Pony Club in Paso Robles, on Thursday, July 15, 5:30 to 7:30 PM. Our 2007 Rangeland Zinfandel, Cabernet Sauvignon and Petite Sirah will be featured in the Behind the Vines program. Tasting flight: $15.
For more info:
www.hotelcheval.com
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Written by Laird Foshay
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Saturday, 03 July 2010 17:02 |
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 As the weather warms and the countryside dries out, our attention turns to the sprawling cattle water system. We can find leaks in buried pipes by spotting green areas in a field of golden grass. We also check on our springs up on the mountainside each summer, doing routine maintenance like reaming out the horizontal well casings so that the water flows freely from the underground source, which allows it to feed by gravity to tanks, then through miles of lines to troughs that keep our cattle well-watered.
So this gets us out on the property in different areas, at different hours, with a different eye. In the last week these activities revealed some wild treasures that are often hidden in plain sight. In a matter of two days we saw at close range: eagle, bear, badger and big buck.
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Grass-fed beef back in stock! |
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Friday, 25 June 2010 03:59 |
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 We have completed our spring harvest of healthy, fat, grass-fed cattle. We are now aging and processing the beef at a local custom butcher, J&R Meats in Paso Robles. Beef orders will be available for pick-up starting June 29 at J&R Meats, in Paso Robles. To order the beef go to http://adelaidasprings.com/shopping.html
- Select the product and add it to you shopping cart and proceed to checkout
- select the "Pick-up at J&R Meats" shipping option or non-local customers can choose Golden State Ground and we can ship it to California, Nevada or Arizona for $22 overnight.
- proceed to the payment method page and choose "Payment on Pick-up @ J&R Meats" (non-locals can pay online by credit card)
- go to J&R Meats anytime beginning Tuesday, June 29 to pick-up and pay for your order. J&R accepts cash, checks or credit/debit cards. Here is the contact information:
J&R Custom Meat and Sausage
1124 Black Oak Dr.
Paso Robles, CA 93446
805-237-8100
Open Monday-Saturday, 8:00 AM to 5:00 PM
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Confessions of a Winegrower 1.4 |
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Written by Laird Foshay
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Friday, 25 June 2010 04:42 |
Father's Day Reflections
 Now that summer is here we can look back and see: it has been a hard spring. Although we have a lot to be thankful for, we can barely keep up here at Adelaida Springs Ranch. I imagine it is the same for you all in your lives. Sometimes you sow so many seeds that life comes roaring out of the ground so strong and varied that you just have to gasp. You keep working, keep dealing. You try to keep loving, when you are not barking or biting or reeling from the onslaught of new life. We breed cattle and they increase. Then we have dozens upon dozens of fresh kicking calves that need attention and sorting and care. Soon love is in the air with the dust and the smoke of the branding fire. The bawling mothers and calves long for each other as we work them separately, stirring in their mutual devotion. We plant grape vines by the thousands. They grow beautifully but they need attention, training, more work, water, money.
We had a second child and 18 years later he is smart and graduated and demanding in a way we could not foresee. The proms and processionals and banquets come one after another. Try as we might to keep a steady pace, pride and exhaustion and a wary eye to the future are just flat-out overwhelming. We need to take a moment, a day together, a time to rest, reflect and appreicate. That was father's day.
Nevertheless, the fruits of past plantings and breedings are like sirens: the vines are healthy, the cattle are sleek and fat. We still have a third child to guide, so promising in her teens. The wines say "enjoy, keep going". The beef, two years in pasture is now on the platter, dark, marbled and tight grained. It is vividly flavorful, a plain lesson in delicious.
It occurs to me that with all of us, things are the same. If we knew how much work it was going to be we might never have started. Looking back, these are the days worth counting, the fruits worth tasting. The same as it ever was. We just need to keep trying.
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