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NEW TASTING ROOM TO OPEN SPRING 2019

1650 RAMADA DRIVE | PASO ROBLES, CA 93446

PH: 805.239.2562 info@brokenearthwinery.com

www.brokenearthwinery.com

You heard it through the grapevine, the highly anticipated new Broken Earth tasting room will open in the Spring of 2019. It will be located at 1650 Ramada Drive in Paso Robles, near Firestone Brewery and Tin City. Breaking ground at the new location is already underway, and we have many exciting plans in the works. Features include private wine blending stations, club member access to VIP tasting room areas, an exclusive wine club lounge, and an artisanal food and craft court with products sourced from the Central Coast. We will also have a wood-fire pizza oven, gourmet coffee and smoothie stations.

Construction is underway with the mezzanine over the future tasting room bar. This is where our exclusive wine club member lounge will be located, overlooking the tasting room. With 23,000 sq. ft. of space at the new location, this will become one of the largest tasting room settings on the Central Coast.

February 2019

BEW CREW NEWS

Featured In This IssueWinery & Vineyard News

Featured Wines

Staff Profile

BEW Crew News

BEW Cookbook

New Tasting Room Update

Upcoming Events

BEW Crew Fun Fact Quiz

We are building our new tasting room to open Spring 2019 on

Ramada Drive in Paso Robles. Follow us on social media for

continual updates on the new space. Make sure to check that

your email address is correct with us so as not to miss out on our

weekly Thirsty Thursday deals.

BEW CREW FUN FACT QUIZ1. How much win is in a single barrel? a. 50 gallons b. 60 gallons c. 75 gallons

2. When was the corkscrew designed? a. mid-1800s b. mid-1600s c. 1000 b.c.3. How much wine does California produce annually? a. 17 million gallons of wine per year b. 24 million gallons of wine per year c. 120 million gallons of wine per year

4. True or False? The Mesopotamians were credited with producing the first wines in 6000 b.c.

5. True or False? Table grapes are used to make wine

*denotes Wine Club price

2019 UPCOMING EVENTS

DATE EVENT NAME PRICE Thurs Feb 28th Wine Bingo $25/*$20

6PM - 9PM Location: Cava Robles RV Resort

3800 Golden Hill Rd | Paso Robles, CA

Thurs Mar 21st Wine Bingo $25/*$20

6PM - 9PM Location: Cava Robles RV Resort

3800 Golden Hill Rd | Paso Robles, CA

GRAND OPENING - SPRING 2019

New Tasting Room

Many more events to come in 2019 at our new tasting room, including our popular Sip & Craft series, Wine Bingo,

technical wine tastings, wine blending parties and more. Stay tuned!

New Tasting Room Update

Answers: 1. b 2. a 3. a 4. true 5. false, they have thinner skins and too many seeds than grape varietals to make wine

Our Beloved BEW Crew!

2018 was a big year for Broken Earth Winery, full of endings and new beginnings; we said a heartfelt goodbye to our old tasting room location on the 46 East, and we broke ground on construction for our 23,000 sq ft new Tasting Room facility on Ramada Drive! We introduced a new tasting opportunity with In-Home Tastings now being offered, and broadened our technical wine experience at our December pickup party, by leading through a flight of six of our upcoming 2018 new releases with our winemaker, Chris Cameron. Thirsty Thursdays continue to be a smashing success. The fan favorite “Name The Brand” specials

are back, so follow us on social media to recommend your creative brand names and stay tuned for more of those specials this year.

Our Wine Bingo nights are available for 2019 so join us this February and March, and we will continue to keep shouting "Bingo!" at our new Tasting Room location! Check our website to purchase tickets and don’t forget to follow us on Facebook and Instagram for the latest updates and progress on the new facility. You can expect other fun events to pop up once we are up and running at the Ramada location, including blind tastings, wine seminars, cooking classes and WSET opportunities.

As always, we thank you for being our wonderful wine club members, and if there is anything we can do to make your wine club experience better, please don’t hesitate to reach out!

Winery & Vineyard NewsFebruary New Releases

The current Wine Club offerings see the release of three new wines. The 2016 Merlot is the first release of this variety under the “Limited Release” label, a range of wines developed exclusively for our Wine Club members on initial release. The 2016 vintage was spectacular in both quality and quantity. The sheer weight of fruit in this wine is wonderfully balanced by alcohol warmth, great tannins and balancing natural acidity. In its first outing on the wine show circuit, the

2016 Limited Release Merlot received a Gold Medal at the 2019 San Francisco Chronicle Wine Competition, one of the highest regarded wine competitions in the US, and one of the largest with more than 7,100 entries.

This brings me to the latest releases of white wines, both from the recent 2018 harvest. I often speak about my winemaking philosophy for whites being driven by reductive handling, that is the aim for total exclusion of oxygen from the winemaking process, particularly during crushing and pressing. I have mentioned in the past our purchase of the first “totally inert gas system” press, the first of its kind in the USA, for the 2018 harvest. The equipment is outstanding, both the 2018 Limited Release Albariño and 2018 Limited Release Grenache Blanc are the first releases of wines utilizing the new press.

I ask you to think about what happens when you slice an apple and leave it on the kitchen bench. It quickly goes brown, this is a result of air contact or oxidation. The appearance is less appealing as are the fresher flavors of the apple. Well, the same occurs with grape juice if it comes in contact with air. Our new equipment eliminates the air through the use of a protecting gas: nitrogen.

These two new wines I believe are some of the best we have released to date. They both are very aromatic and refreshingly bright. If you really enjoy the Albariño then you are in for a treat, I plan on producing a sparkling version of this wine as well.

BEW Crew News

Receive an additional 10% OFF all Club Reorders in addition to your club discount.

Offer expires 3/18/19

Total Cook Time: 50 min- 4 tablespoons olive oil- 2 garlic cloves, crushed- 16-ounce can of whole tomatoes- Pinch of salt and ground black pepper, to taste- 1 teaspoon oregano (optional)- 1 pound dry spaghetti

BEW CookbookBroken Earth Seafood Pasta

Serves: 6 servings

5. Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sau-téing into the broth.

6. Once the broth is ready, add mussels and clams with remaining 2 tsp of oil and cover. Cook 2-4 minutes, removing shellfish as soon as they open. Set aside.

7. Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2-3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1⁄2 cup pomodoro sauce. Add shrimp pasta, shell fish and the rest of the pomo-doro sauce. Simmer 2-3 minutes and fold clams and mussels into the pasta. Serve immediately.

Ingredients

Directions

Chris CameronDirector of Winemaking

"Language is wine upon the lips..." - Virgina Wolfe

- Blake Brown – Cellar Master

Cheers,Kelsey SchmidtWine Club Manager/Direct-to-Consumer Coordinator

ASK THE WINEMAKERThis column is for our club members to have the opportunity to ask the winemaker questions they are curious about. Please email any questions to wineclub@brokenearthwinery.com and it could be featured in our next newsletter.

We are very excited to introduce the new releases in this wine club shipment! The 2018 Grenache Blanc is a familiar face last seen in vintage 2015; exhibiting bright and crisp characteristics, with a hint of green apple and mandarin orange notes. This will soon be a summer favorite to pair with a spring mix salad with pear vinaigrette, topped with sliced apples, cantaloupe, candied pecans

and a light sprinkle of goat cheese. Our other premier white wine this shipment is a fan favorite, the 2018 Albariño. Acidic and with a pleasant tart bite, this new Albariño shows off a grapefruit and lemon grass aroma with peaches, nectarine and orange on the palate. This is a dry Albariño and is best served alongside seafood; we recommend raw or grilled oysters on the half shell, or Dungeness crab dipped in butter to accompany this acidic delight. Our final new release is our much anticipated 2016 Limited Release Merlot. Filled with black cherry, raspberry, and plum flavors, this Merlot will pair well with almost any food, including sausage pizza and spaghetti Bolognese.

1. To Make Sauce - Heat oil in a saucepan over medium heat. Add garlic to oil. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is golden brown, add to-matoes. Add salt and pepper (and oregano if prefer).

2. Simmer for 45 minutes, adding water to keep the sauce from be-coming too thick. The sauce should be a rich red color.

3. To Make Pasta - Boil a pot of water and add pasta. Let remain in boil for 10 to 12 minutes, stirring periodically. Drain, reserving 1 cup cooking water.

4. Heat 2 tbsp of oil in a large skil-let. Season scallops with salt and pepper; cook over medium high heat, about 2-3 minutes per side, until golden brown on each side. Remove and set aside.

Featured Wines

Blake grew up locally in Atascadero before travelling out of the area for school, and then as a professional golfer on the Canadian tour. After moving back to the central coast in 2007, Blake took a job as the Assistant Pro at Hunter Ranch golf course. It was during this time that he was introduced to the Paso Robles wine industry through friends and colleagues.

Blake started his wine career at Daou, and moved on to Chateau Margene where he continued his wine education through managing the tasting room and lending a helping hand during harvest. He then became the production assistant at Mcprice Myers and over the next 2 years, he learned the attention to detail that is necessary when making small production wines of the highest quality. Always looking for a challenge, Blake then took a job with Justin as the Cellar Lead. His time at Justin added another chapter to his winemaking training and prepared him for the daily challenges that a large winery presents.

When he’s not working in the cellar, you can find Blake out on the golf course, watching his favorite sports teams, taking trips to other wine regions across the world, making wine for his own personal label, enjoying a nice cold IPA or spending time with his wife and family.

Staff Profile

- divided 4-6 medium size scallops- 1/4 teaspoon salt- 1/4 teaspoon pepper- 8-10 medium-size peeled shrimp- 1 spring fresh oregano- 1 sprig fresh thyme- 8-10 mussels & 8-10 clams- 1⁄2 cup white wine