FOLLOW US ON:

For questions, comments, to make a booking or to

purchase wine, feel free to get in touch with us at:

OUR TASTING ROOM IS OPEN DAILY FROM

10:00am to 5:00pm

5625 HIGHWAY 46 EAST PASO ROBLES, CA 93446

PH: 805.239.2562

cafè@ broken earth winery

open wednesday - sunday

10am - 5pm

OUR CAFÉ IS OPEN FROMWED TO SUNDAY 10:00am to 5:00pm

PH: 805.369.6990 info@brokenearthwinery.com

www.brokenearthwinery.com

SIP & CRAFT – FRIDAY, MARCH 9TH, 2018Our second Sip and Craft event of the year is March 9th, a Succulent Soiree. Join us for wine and fun and leave with your own terrarium. All you need to bring is your green thumb! We will provide everything you need to create your own mini garden!Cost is $45 per person / $40 Wine Club*You are welcome to bring your own vessel if you have one you would like to use.

VINTAGE WINE WEEKEND – SATURDAY, MARCH 17TH, 2018Vintage Wine Weekend is a great time to shake your shamrocks at Broken Earth Winery.Join us Saturday March 17th from 1-4pm for St. Patrick’s Day Shenanigans with traditional Celtic music, corned beef and cabbage, Emerald wine Cocktails and of course our “Pot of Gold “wine specials!

EASTER EGG HUNT – SATURDAY, MARCH 31ST, 2018 2PMJoin the Easter bunny as he hosts The Broken Earth Winery Easter Egg Hunt and Roll. Eggs and treats for the kids and wine and cheese for Mom and Dad!Compete with fellow hunters to see how far your egg will roll down our grassy hill. Followed by mega egg hunt featuring over 1000 eggs!

Winery Events Update

DATE EVENT NAME PRICE

March 9th Succulent Soiree $45/*$40

(terrarium build)

May 12th Macramé with Mom $75/*$70

Bubbles Brunch

July 13th Sea Glass Jewelry $65/*$60

September 21st Wine and Whiskers $55/*$50

Pet Portrait

*denotes Wine Club price

&

at

February 2018

BEW CREW NEWS

Featured In This IssueWinery & Vineyard News

Featured Wine

Staff Profile

BEW Crew News

BEW Cookbook

Winery Events Update

Fun facts

Test your knowledge

FUN FACTThere are folks that are afraid of wine.Yup! Amazingly, there are people around the world who hate wine and there’s even a name for it, it is called “oenophobia”.

TEST YOUR KNOWLEDGEWhich sparkling wine is not made in the traditional method like Champagne?

A. Crémant d’Alsace

B. Prosecco

C. Cava

D. Franciacorta

We are so excited for the releases of our first ever Sparkling wines made in the traditional Méthode Champenoise. Look for an email from us soon as Wine Club Members will get the option to buy before public release.

DID YOU KNOW?In 1973 when our Vineyard was first planted, it was the largest planting of Merlot in the country.

Make sure to check that your email address is correct with us so

as not to miss out on our weekly Thirsty Thursday deal and to

receive our Monthly e-Newsletter. We have lots of fun planned

for you this year with many on-site & off site events and our very

popular Sip & Craft series.

BEW CREW TRIVIA Q: How many grapes does it to make your average bottle of wine?A: It takes about 2 ½ lbs. of grapes to make a bottle of wineQ: How many gallons of wine are produced from one acre of grapevines?A: About 800Q: How many gallons of wine does California produce annually?A: Over 17 million!Q: How many grapevines are in an acre?A: 400

We’re excited to introduce our first addition of the BEW Crew News! 2018 is off to a great start here at Broken Earth Winery. We are continually striving to offer new perks and experiences for our wine club members. We are happy to announce our new Partner Benefits with Elegant Image Limousine. Next time you're looking for a fun wine tasting excursion with friends, use this promo code BEWCREW and receive a wine club exclusive discount.

If you’re feeling crafty, come join us for our new Sip & Craft series. We’ll be hosting a different crafting medium every other month throughout 2018. For more information and availability go to www.brokenearthwinery.com/News---Events/Events.

Don’t forget that if you’re coming to the area you can always consider me your personal concierge. Feel free to email me (Breann@brokenearthwinery.com) or call (805) 239-2562 ext. 12 for recommendations on places to stay, restaurants and things to do.Remember to use #BEWCrew when sharing photos of you with your favorite Broken Earth wines!

Winery & Vineyard NewsSparkling Times.If ever you have wondered why Sparkling Wines are priced from $3.99 to $399.00, here’s the heads up….

There are 3 basic processes for making Sparkling Wine:

The easiest, fastest and certainly cheapest is carbonation. Simply put, carbon dioxide is introduced to a wine under sufficient pressure to have it absorbed, much like sodas are made. The best description is cheap and cheerful, you get what you pay for but

these wines have a place in the market (great for Mimosas!).

Next up is the Charmat method. This process utilizes secondary fermentation of the base wine in large pressurized vessels that again, cause the absorption of carbon dioxide only this time it is generated by the fermentation of sugars in the base wine. A more expensive process but still allows very economical production of quite good quality Sparkling Wine.

Finally the top of the tree….Méthode Champenoise. This involves the secondary fermentation occurring in the individual bottle it is sold in. The famous region of Champagne in France utilizes this process exclusively and it produces by far and away the best results. The process requires a great deal of attention and is very specialized in its execution. There are some facts, and myths, surrounding Champagne and I will cover those in a later edition of the newsletter, but now for the great news……

Broken Earth Winery will soon release our own Méthode Champenoise wines. We have a 2016 Grenache Rose Sparkling and, being known for our adventurous spirit, a 2015 Sparkling Merlot! Yes, a rich, full bodied sparkling red wine, a hidden gem from my Australian heritage.

These 2 wines are called Sotto Voce, Italian for whisper. This is the sound a wine of this type should make as it is opened (not the loud pop). Both of these Méthode Champenoise wines have been handcrafted and meticulously prepared for you and volumes are extremely limited. Let the party begin!!

BEW Crew News

*Receive an additional 10% off all Club shipment re-orders.

Use promo code SPRING at checkout. Offer expires 4/1/18*

For the stew:6 ounces thick cut bacon, diced1 tablespoon olive oil3 pounds lean stewing beef, cut into 2" cubes & patted dry with a paper towel1 large onion, peeled and sliced1 large carrot, peeled and sliced2 garlic cloves, mincedSalt and pepper to taste1 tablespoon flour750ml bottle red wine 2 to 3 cups brown beef stock1 tablespoon tomato paste1 teaspoon thyme leaves1 bay leafGarnish: chopped parsleyFor the pearl onions:18 to 24 small white pearl onions 1½ tablespoons olive oil1½ tablespoons butter½ cup of beef brothSalt and ground pepper to taste1 bay leafFor the mushrooms:1 pound fresh mushrooms, quartered2 tablespoons butter1 tablespoon oil

BEW CookbookBeef BourguignonPrep: 40m Cook: 2h 30m Servings: 6

5. Return the bacon & the beef to the dutch oven. Sprinkle the flour & toss to coat the meat. Transfer the dutch oven, uncovered, to pre heated oven & cook for 4 mins.Toss the meat once more & return the pot to the oven for 4 more mins.

6. Remove the dutch oven from the oven & turn temperature down to 325 degrees.

7. Set the dutch oven on the stove, over medium heat, & stir in the wine & the beef stock, so beef is just covered.

8. Add tomato paste, thyme & bay leaf, cook until simmering, cover & transfer to the oven. Cook for 2½ to 3 hours or until the meat is tender.

9. While the beef is cooking, prepare the onions & mushrooms.

10.In a large skillet, over medium heat, heat the olive oil and the butter until they are bubbling. Add onions & sauté for 10 mins

11. Add the beef broth & bay leaf. Cover & simmer slowly for 40 to 50 mins.

12.Heat remaining oil & butter over me-dium high heat. Add the mushrooms & cook for four to five mins remove from heat.

13.Remove beef from oven & separate the sauce from the beef, bacon & carrots, us-ing tongs. Reserve.

14.Strain the sauce through a fine-meshed sieve over a sauce pan. Skim fat off the sauce & simmer for a minute or two, skimming off additional fat as it rises. Cook until the sauce is thick enough to coat the back of a spoon. If too thick, add a few tablespoons of beef broth.

15.Transfer the meat & vegetables back to the dutch oven & pour the sauce over it.

16.Cover the dutch oven & simmer for 2 to 3 mins, basting the meat & vegetables with the sauce.

17.Garnish with chopped parsley & serve!

Ingredients

Directions

Chris CameronDirector of Winemaking

“Wine brings to light the hidden secrets of the soul, gives being to our hopes, bids the coward flight, drives dull care away, and teaches new means for the accom-

plishment of our wishes.” - Horace

Featured WineStudium: A Proprietary Red Blend for the Scholar in Everyone This Bordeaux dominant blend of Merlot and Petit Verdot is intensified with a Paso twist of Petite Sirah. Each component was aged separately in new oak, blended for varietal balance, and placed back in new oak for the remainder of élevage, or time spent in barrel. Take a moment to swirl this wine a few times and admire its ripe raspberry red color. Each sip is an indulgence of the palate that provides a bolt of savory red fruits and fleshy tannins that cling to the roof of your mouth and won’t let go. There is nothing shy about this wine, as it shows the true depth and complexity our estate vineyard can give. This wine will continue to give over time, so be sure to hold a few back in your cellar. And for food pairings, try a traditional Beef Bourguignon, see recipe opposite.

1. Bring a pot of water to boil & add the bacon. Cook for 10 mins drain & dry with paper towels. Pre heat oven to 450 degrees.

2. In a large dutch oven, heat the oil & sauté the bacon for 2 to 3 mins. Remove with a slotted spoon & reserve.

3. Increase the heat to medium high & brown beef on all sides in the hot oil & bacon fat. Remove the beef & reserve.

4. Add onion & sauté until brown. Add garlic & carrots & continue sautéing for another couple mins.

Staff Profile - General Manger- Justin Tooley

Growing up on the Central Coast and attending the University of California at Santa Barbara, I feel very fortunate to be back home, doing what I love and able to raise a family in this great community. I first fell in love with wine while working at the restaurant Chad’s on Chapala during college. We used our “sample allowance” to taste wines from all over the world. I got exposure to Bordeauxs, small producers from Spain, and of course wines from the Central Coast.

I carried that passion into my first wine job, working as the Controller for the Wrigley family in Ballard Canyon under the Rusack Label. John Falcone, the Winemaker, taught me about the vineyard, and the process of winemaking. I was hooked for life. I took this foundation to JUSTIN Vineyard and Winery, where I learned about the commercial strategy, large-scale production, and marketing from one of the most successful companies in the world.The decision to join the Broken Earth team really came down to the flexibility of the operations. To be competitive in this industry, you really need to be diversified and provide a strong value proposition. Broken Earth Winery is as well positioned as anyone on the Central Coast to provide custom labels (both to the consumer and retailers), two national control brands, and a first-class winemaking team that can deliver on quality.What keeps me in the wine business is that you can really never master the industry. Ever changing conditions within the viticulture and science of winemaking, expanding to the competitiveness of sales and marketing of brands, it really is a lifelong journey of learning and adaption. I look forward to meeting our BEW Crew wine club and many vintages with this awesome team.

CheersBreann FallerWine Club Manager

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.