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A shared dream of producing fine wine and living a quality lifestyle was the inspiration for Justin Vineyards & Winery. Co-proprietors Justin and Deborah Baldwin come from families only once removed from agricultural life. Deborah was born in a rural part of Washington State and Justin's parents were raised on farms in Pennsylvania and Minnesota. Deborah's desire for a cosmopolitan environment led her to a career in mortgage banking in Los Angeles, where she honed her financial and administrative talents. Justin, although raised in San Francisco, knew and admired the former, more rural Napa and developed an interest in wine while working as an international investment banker and entertaining clients.
In 1981, Justin and Deborah Baldwin purchased 160 acres of land in the remote Adelaide Valley west of Paso Robles on California's Central Coast. They also released their first wine, a sparkling Blanc de Noir made from purchased fruit (their vines were not yet mature). In 1982, they planted 72 acres, concentrating on the three classic red Bordeaux grape varietals, Cabernet Sauvignon, Merlot and Cabernet Franc, and Chardonnay. Nineteen eighty-five marked construction of the winery and in 1987, their first crush of 100% estate Justin wines.
The business continued to grow throughout the late eighties and early nineties, with increased production, a new winery building, and the opening of the JUST Inn, a luxurious French auberge. The Baldwins introduced the winery's monthly Guest Chef Dinners featuring some of the nation's best chefs as they prepare elegant candlelight dinners set amidst the barrels within the cellars. In 1998, they opened a restaurant on premise named "Deborah's Room." It quickly became a destination for fine dining, and truly highlights the winery's commitment to food and wine, as it and their chef make up the only program of its kind on the Central Coast. Their guest chef dinner series is another way they like to promote their wines to the public.
At the forefront of the Baldwins' philosophy is a desire for their wines to be entirely estate grown, produced and bottled and to remain a family business with a reputation for being the leading boutique producer of premium wines on the Central Coast. They also want to have fun along the way and celebrate the healthful and fraternal contribution wine has made to society. Beginning with their first vintages, and continuing through their latest releases, Justin wines have received numerous awards and accolades, including the London International Wine & Spirit Competition's Pichon Longueville Comtesse de Lalande trophy awarded to the 1994 Isosceles for the Best Blended Red Wine Worldwide and named number 6 wine in the world by The Wine Spectator in 2000 for their 1997 Isosceles!
The 2002 Chardonnay lies between yellow and gold in color. Initial tones of vanilla and nutmeg develop into apricot, pear and other stone fruit as the wine opens up. A soft, round entry is highlighted by mineral flavors on the palate. The finish combines refreshing acidity and a hint of caramel to add to the balance and body of the wine.
Pale gold in color, this wine combines the grassy character of a New Zealand Sauvignon Blanc and the citrus, peach and apricot aromas of a classic white Bordeaux. Great acidity and intense flavors carry this wine through the lingering grapefruit finish.
Brilliant ruby color with garnet hues. Layers upon layers of aromas appear as this wine evolves in the glass. Toasted oak, pencil lead, and caramel combine with cherry, black currant and earthy components on the nose. A delicate, soft entry is complimented by raspberry, strawberry and black currant. Cedar and spice appear after the fruit components and are quickly followed by a delicate balance of acidity and medium bodied tannins. On the finish, the wine leaves a lasting impression of toasted aok, strawberry, raspberry, black currant and blackberry.
Our tribute to the Bordeaux region of St Emillion. The "Justification" for this blend is that Cabernet Franc and Merlot taste best blended toegther! This wine has a ruby to dark purple color. A black cherry, raspberry and earthy nose develops spicy and toasted oak characters along with a slight eucalyptus note. On the palate, the entry is soft and full but has enough acidity to keep the wine balanced. A rich mouth feel provides a seamless entry into a well-integrated toasted oak finish. Pairs well with salmon, swordfish, hearty vegetables, mushrooms, and of course grilled steak.
An aroma of dark red fruits invites you to explore the elegant flavors of ripe berries with juicy acidity and spicy character. A dollop of Cabernet gives the wine added structure and balance.
Made from 3 of the 6 traditional grape varieties used to make Portugese port, our Traditional Obtuse is a port style that exhibits spicy characteristics with great complexity and depth of flavor. Try it with blue cheese and walnuts or your favorite chocolate dessert!