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J. Wilkes Wines Central Coast GOLD WINE CLUB VOLUME 26 ISSUE 09 P TheMedal WinningWine Wines from California’s Best Family-Ownedress Wineries. J. Wilkes Wines Central Coast GOLD MEDAL WINE CLUB The Best Wine Club on the Planet. Period. 2013 “CHANDRA’S RESERVE’ PINOT NOIR CENTRAL COAST 657 Cases Produced Produced from a selection of top vineyards in the Santa Maria Valley and Monterey AVA’s the J. Wilkes 2013 “Chandra’s Reserve” Pinot Noir beautifully blends the best characteristics of Central Coast Pinot. Medium garnet red in color, the 2013 “Chandra’s Reserve” Pinot Noir opens with amazingly complex aromas of ripe cherry, raspberry, baking spice, earthy leather, and the slightest hint of sage and wet stone. The palate is bright growingand fruity regions. with excellent The J. Wilkes fresh 2013 acidity “Chandra’s and persistent Reserve” flavors Pinot of Noir red is berry a food fruits friendly and winebright as cherry.well, pairing Lively with and delicious from start to finish, this wine exemplifies classic Central Coast character showing the elegance of both mignon. Enjoy now until 2021. everything from white fish, to strong artisanal cheeses, a grilled cheese sandwich and tomato soup, or even filet GOLD MEDAL SPECIAL SELECTION 2013 “CHANDRA’S RESERVE” CHARDONNAY CENTRAL COAST 456 Cases Produced A delicious and special Chardonnay blend from top vineyard sites on California’s Central Coast, the J. Wilkes 2013 “Chandra’s Reserve” Chardonnay might just be your next go-to bottle of white wine. Medium straw- yellow in color with brilliant clarity, this Chardonnay offers hints of chalky minerality on the nose, framed by aromas of green apple, quince, pear, lime blossom, caramel, and tropical fruit. The palate is impeccably balanced between the persistent richness, bright, ripe fruit flavors, and crisp acidity. Overall, there is excellent harmony from start to finish and lingering ripe flavors of apple, pear, quince, pineapple, and guava. This Chardonnay is easy to sip, and sure to be loved by both novices and wine aficionados. Try pairing the J. Wilkes 2013 “Chandra’s GOLDReserve” MEDALChardonnay SPECIAL with chicken, SELECTION pork, white fish, or shrimp scampi. Enjoy now until 2018. HOW WE CHOOSE OUR WINES: Gold Medal Wine Club showcases two wines each month from only the best small wineries of California. Featured wines include those which have earned medals in the top wine-industry competitions or have been highly rated by a respected national wine publication (see goldmedalwineclub.com/resources/wine-ratings). On occasion, we feature a pair of wines which are newly released by the winery and which medals and reviews are forthcoming. Each and every selection is a superb wine made in small quantities and with very considered in choosing the featured selections each month. limited distribution. There are over 3,000 wineries in California producing thousands of different wines. Only wines fitting the above criteria are 2 J.Dedicated Wilkesto producing great-value Wines wines from the greatest AVA’s on California’s Central Coast, J. Wilkes Wines is a tribute to one man’s unwavering love of grape growing in the Santa Maria Valley, and his commitment to value and quality. Then, in 2010, at age 57, Jeff Wilkes suddenly passes away. Production of J. Wilkes Wines comes to a halt for nearly the next two years. A small production occurs in 2011, but the brand is all but dormant. A year later, the prestigious Miller Family of Central Coast winegrowing and winery fame buys J. Wilkes Wines from Jeff Wilkes’ estate. The Millers were friends of Wilkes and made the decision to continue the legacy that Wilkes had started more than a decade before. “Jeff was something of a visionary,” Miller Family spokesman Nicholas Miller related. “It was his idea to produce wines using certain AVA’s (Agricultural Viticultural Area) that to pay the price for vineyard designated wines. It was very would clearly define the origin and varietal without having J. Wilkes Wines’ Tasting Room and Education Center opened its doors in June of 2016. Located in downtown Los Olivos, the casual but polished environment offers visitors a chance to learn and evaluate J. Wilkes Wines, insightfulA andyear was later, meant the Millers to introduce hired Wesconsumers Hagen, into43, tospecific come while also spending time with winemaker Wes Hagen. aboardflavors andJ. Wilkes tastes.” Wines both as winemaker and spokesman. The family gave Hagen free reign to bring the winery’s production The story is one that Hollywood would quickly embrace. The hero, a fellow named Jeff(erson) Wilkes works as a grape grower and salesman in the Santa Maria Valley, a bit north of Los Angeles. He is a tireless worker and his efforts literally bear (great) fruit. He takes three vineyards, Bien Nacido and Solomon Hills in the Santa Maria Valley, and French Camp in the Paso Robles Highlands, into wine stratosphere as far as quality and reputation. He is at the top of his game and he decides to try it on his own. In 2001, Jeff Wilkes introduces the J. Wilkes Wines label and produces around a thousand cases for sale. His efforts are rewarded and the wine sells out quickly. Jeff Wilkes winery. is definitelyFor onalmost his way the nextto establishing decade, J. Wilkeshis brand Wines as a continues boutique to grow and produces numerous medals and accolades along J. Wilkes Wines are blended from the best vineyards on the Central Coast of California, many of which are owned by the esteemed Miller family’s the way. winegrowing and winery business. Continued on Page 4 3 WINEMAKERWes Hagen, Winemaker Wes Hagen brings an analytical and thoughtful approach to winemaking, Wines brand. A former English teacher, Wes received his viticultural and winemaking degree fromparticularly the iconic for Pinot University Noir and of Chardonnay,California at which Davis areand the has flagship since varietalsbeen an foraward-winning the J. Wilkes winemaker on California’s Central Coast. His small lot wines have earned him many 90+ scores from Wine Spectator, Robert Parker, and Decanter magazine, in addition to an incredible array of medals from local and national wine competitions. Wes describes his winemaking style as clean and balanced, showing the place and the vintage. For J. Wilkes Wines, an AVA-based brand, Wes is able to source fruit from the best vineyards on the Central Coast to make wines that represent the place, the terroir, and at an amazing value. winemaker, viticulturist, vineyard manager, wine educator, and AVA consultant (also the Wes Hagen’s experience over the past twenty-five years, including past roles as oversee the production of J. Wilkes wines. J. WILKES WINES leading figure behind establishing the Santa Rita Hills AVA) makes him uniquely qualified to Continued from Page 3 up to a level they considered acceptable. In the ensuing four years, J. Wilkes Wines has grown increasing that number. to an impressive“We hope 7,000-cases to grow J. Wilkes level withWines an to eye between to significantly 30 to 50 “And, we intend to remain true to Jeff Wilkes’ original viewpoint onthousand how the cases wines in would another be developed.”ten years,” Nicholas Miller confided. J. Wilkes Wines has also recently opened a tasting facility in Los Olivos that is open from Thursday through Monday each week that has greatly increased its exposure. “People really identify with Jeff’s story,” Miller concluded. “He was really a wonderful person and would be extremely A Hollywood ending to the story, to be sure. J. Wilkes’ Tasting Room offers a distinct wine tasting experience with gratified that so many are happy with his concept.” educational information on the region’s unique AVA’s - including Wes Hagen to gain a greater understanding of J. Wilkes Wines and an entertaining ‘quiz’California’s and private Central ‘Winemaker Coast winegrowing Office Hours’ region. with 4 Food Pairings from J. Wilkes Wines FILET MIGNON WITH BALSAMIC GLAZE PAIR WITH THE J. WILKES 2013 “CHANDRA’S RESERVE” PINOT NOIR 1/2 tsp freshly ground black pepper to taste Salt2 (4 toounce) taste filet mignon steaks 1/4 cup balsamic vinegar 1/4 cup J. Wilkes Pinot Noir Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. Recipe provided by J. Wilkes Wines. BAKED SHRIMP SCAMPI PAIR WITH THE J. WILKES 2013 “CHANDRA’S RESERVE” CHARDONNAY 2 tbsp of J. Wilkes Chardonnay 3 cloves garlic, minced 2 tbsp freshly squeezed lemon juice 1/2 cup Panko or more, to taste 1/4 cup unsalted butter, melted Kosher1/2 tsp saltcrushed and freshlyred pepper ground flakes, pepper, 2 lbs. medium shrimp, peeled to taste and deveined 2 tbsp chopped fresh parsley leaves 2 tbsp olive oil Preheat oven to 425 degrees. Add J. Wilkes Chardonnay and lemon juice to a 9 x 13 baking dish and set aside. with salt and pepper, to taste. In a small bowl, combine Panko and butter; set aside. In a large bowl, combine shrimp, olive oil, garlic, and red pepper flakes; season Add shrimp in a single layer to the prepared baking dish. Sprinkle with Panko mixture. Place into oven and bake until bubbly and golden brown, about 10-12 minutes. Serve immediately, garnished with parsley, if desired. Recipe provided by J.
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