Viva Las Vegas

Bright light city gonna set my soul, gonna set my soul on fire...
...

It's been over a decade since I've been to Las Vegas and I am currently wrapping up almost a week here with Ciera, Elizabeth and Ciera's Parents Bob and Carla, who brought us out for a post-harvest Thanksgiving vacation. You two rock, thank you!

Some notable highlights:

Chef Dylan Hallas, a Ledge afficionado and Chef de Cuisine at Wolfgang Puck, MGM Las Vegas, proved to be an amazing host, guiding us to a few hot spots. We had the pleasure of hosting Dylan at the ranch in Paso Robles and I suppose this was his way of showing his appreciation.

First was Thai restaurant Lamaii Las Vegas, from owner/sommelier Bank Atcharawan, who focuses on Riesling, Champagne and Chablis. That said, I spied Saxum Hexe and Broken Stones in the wine cellar. Nice. The food was insane and the wine list was very impressive for any establishment, especially a charming little Thai place tucked off of the strip.

We visited Garagiste wine room and merchant from founders Mario Enriquez and Eric Prato, who are working to advance the presence of wine culture in Las Vegas, especially with regard to small, mostly grower-based producers from all over the world. Little producers not unlike Ledge. These guys have a charming room and a philosophy very much in line with what Ciera and I are doing on the ranch. Great spot.

After Garagiste I was treated to some of the best street tacos I've ever tasted, but I couldn't tell you the name of the truck or where it was parked. I took four of these amazing $1.50 tacos down like they were breaths of air. I'll circle back and edit this post when I get more details.

Finally, Chef Hallas treated Ciera, Elizabeth and me to his culinary sorcery with a dizzying array of flavors at Wolfgang Puck, spoiling us with delights from soup to nuts. Rounds of delicious starters, fresh fish, perfectly cooked steaks, Wolfgang Puck's signature smoked salmon pizza, and our absolute favorite, agnolotti "dal plin", little pasta squares stuffed with veal, cabbage and Parmigiano with nutmeg and - - oooh baby -- shaved Magnatum Pico (white truffles). All of this with delightful deserts and wines and all in the charming company of Dylan's wonderful fiancee Nicole. Ciera and I can't stop talking about it. You guys spoiled us. So. Much. Fun. Thank you Dylan!

We're headed back to Paso Robles with satified bellies, neon stars in our eyes and the satisfaction of striking it rich in Las Vegas. Rich with loving families, talented and generous new friends and a lifestyle that mandates the respect of a variety of cultures and their respective artisinal wares. 

Viva Las Vegas.

I hear it's raining back home.

Time to go back and sing in it.

MCA
 

Nov 27, 2019 at 11:11 AM Permalink

Let it Rain

Whelp, thats a wrap on harvest for Ledge Vineyards.

Adams Ranch Vineyard (Paso Robles, Willow Creek):
Syrah, Grenache and Roussanne red blend

James Berry Vineyard (Paso Robles, Willow Creek):
Grenache, Mourvédre, Syrah, Roussanne red blend
plus
Rosé of Counoise

Bien Nacido (Santa Barbara, Santa Maria Valley):
Syrah

MCA Cuvèe (Paso Robles / Santa Barbara):
A red blend of Adams Ranch Vineyard, James Berry Vineyard and Bien Nacido Vineyard

A big thank you to Jordan Collins who assisted me in the vineyard and in the cellar. Jordan is a hard working and knowledgeable young man who also happens to be the son of Neil and Marci Collins of Lone Madrone, Tablas Creek and Bristols Cider House, fine establishments all. Thank you Jordan as well as my wife Ciera and daughter Elizabeth for your patience during these long days. Hip hip. Hip hip. Hip hip.

I would also like to thank the Academy, my agent Ari Graepsenstüff,  my dog Fifi, my stylist Roberto, my trainer Gustavo, our vineyard manager Clavo, the House of Ways and Means on Winding Creek, Señor Ramirez our varmint slayer, pedal steel consultant Bob Hamilton, Barbara my editor, Roderico of Red Ale, Daryl Von Chardonwah, my personal chef Celine, Pablo the B-Bender, our archivist Timmer and last but not least Mom and Dad.

Some of the above are in jest, some not. Saxum gets a huge shout out for granting us a corner of their amazing space. Hello Senator.

Now a little rest and family time, after which I get to focus on the real winners, the vines. We are spreading organic compost in the vineyard and praying for rain. Some dormant time will be followed by some tilling and more nutrients, cover crop prep, pruning, bud break, flowering, fruit set, veraison, shoot thinning and fruit dropping...

Holy shit, then it's harvest again!

Hindsight is 2020.

Stoked.

MCA

Nov 20, 2019 at 11:11 AM Permalink

Les Trois Cloches

...and then there were three.

The final ferments for Ledge are happily ticking away:

Bien Nacido Syrah (two tanks) and a James Berry Vineyard Rhône blend (co-ferment) of Grenache, Syrah, Mourvèdere and Roussanne.

Adams Ranch Syrah, Roussanne and Grenache are tucked away in barrel and our JBV Counoise rosé is undergoing a slow cold ferment which will gently ferment away for a few months.

More next week,

MCA

Vineyard Photo Credit: Kyla Rudd
Cellar Photos: Mark Adams 

Nov 13, 2019 at 11:11 AM Permalink

Rollin' and Tumblin'

Happy Birthday Mom!

It's actually on the 7th but since I will be in the cellar, I thought this would be a good opportunity to send my wishes here.

Wine wise everything is rollin' away!

The Adams Ranch Grenache has finished fermenting and is ready to be pressed and barreled down. The James Berry Rhône blend is doing it's thing quite nicely and the Bien Nacido Syrah started ripping today. It was little slow to start (just like last year), but it's gassing now.

That's the update.

Oh, wait. We will be preparing Holiday wine packs which are available on the website. A four pack, a three pack and a two pack. The 4 pack is a red blend verticle, the three pack is a Dusi Zin vertical the two pack is two vintages of Grenache. Yum! Check it out.

That's it for now. 

Catch you on the flip side.


 MCA

Nov 6, 2019 at 11:11 AM Permalink