Vina Robles White4 2012
Other White Blends from Central Coast, California
The Power of 4 – this wine is an estate blend combining grapes from our prestigious Huerhuero and Jardine vineyards located in the rolling hills of Paso Robles, where warm afternoons and cool evening breezes guide the grapes to perfect ripeness. The varieties used in this blend are very unique to Paso Robles and California's Central Coast. Intended as a trial, we discovered that both the Vermentino and Verdelho have responded extremely well to the terroir of our Huerhuero Vineyard.
Wine Enthusiast - "Paso Robles is achieving fame for its offbeat white blends, and this wine is a perfect example of why. Made from Viognier, Verdelho, Vermentino and Sauvignon Blanc, it’s one of the most beautifully drinkable whites on the market today, at a great price. Brisk acidity, a steely minerality and mouthwatering citrus fruit combine with richer, riper notes of nectarine and peach to produce a vibrant wine. "
Vina Robles Winery
Vina Robles is the realization of a long-held dream. It is the collaboration of international talents and recognition of an area of exceptional viticultural promise. It began as the world-wide search by Hans Nef, a Swiss restaurateur and developer, for the perfect place to grow Bordeaux and Rhone varietals.
With the help of California-based friend and business partner, Hans Michel, Paso Robles on California’s Central Coast was selected, as it was rapidly becoming known for the production of wines of noteworthy quality.
As a result, Hans Nef purchased the oak studded land that would become the Vina Robles estate in 1996. After careful site studies and mapping, the appropriate rootstocks and varieties were chosen and a vineyard was planted the following year. In 1998 Viticultural Management, Inc was established as a viticultural services and consultancy company, providing expertise to Central Coast wine grape growers and to Vina Robles. The first estate wines were crafted by Swiss winemaker Matthias Gubler in 1999. View all Vina Robles Wines
About Central CoastView a map of Central Coast wineries
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Notable FactsGrape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Customer ReviewsSign In to Add Your Review0 }div>Related Products
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.