Beef and Lamb Now Available
For the first time in more than a year, we have both beef and lamb available for sale on our website. We've changed our beef club format to once a year, which allows us to serve more customers. You can order (or reorder) any time, while supplies last. Our 25-pound beef box is $225 and our 20 pound lamb share is $250, before club discounts; your beef or wine club discounts automatically apply to all purchases. We also have plenty of ground beef available, which continues to be a best-seller. We offer the ground beef in 10 and 20 pound boxes, to be picked up at J&R in Paso, at the ranch by appointment, or shipped anywhere in CA.
Mistletoe 2012 Wins Best of Cabernet Blends
Our 2012 Mistletoe won Gold at the Central Coast Wine Competition—Best of Cabernet Blends! It was featured at the Mid-State Fair by the glass and is newly released and available on our website. 2012 was a hot year, resulting in a fruity, powerful wine with more vivid tannins than any other vintage thus far. It’s drinking beautifully and is a real crowd-pleaser. We have also released the 2012 GSM and Zinfandel, which share the exuberant personality of the vintage. Think Big. Think Fun. But these wines are still balanced by that trademark Rangeland acidity and freshness. You can order any of our wines from www.rangelandwines.com/Wines.
Rangeland Winemaker Dinner at Second Press in Paso Robles, August 7
Second Press Restaurant, on the park in downtown Paso, is hosting a Rangeland winemaker dinner at 6pm on August 7. The 4 course meal will feature fresh, estate raised grass-fed lamb, paired with Rangeland wines. Winemaker Shannon Gustafson and Chef Ryan Swarthout will host the dinner, and Laird and Lisa Foshay will be there to explain our growning practices and enjoy your company. Cost is $60/person, $50 for wine club members. Contact Second Press for reservations at 805-226-7500.
Veraison is occurring throughout the vineyard as we write. Veraison, a French term meaning “onset of ripening”, marks the transition from berry growth to berry ripening, from green, hard grapes to soft purple clusters. Drought conditions mean smaller berries, which raises the ratio of skins--which carry much of the wine flavor, color and texture--to juice. So expect another dark, powerful vintage from 2014. Because we’ve had a hot, dry year, we expect to be harvesting full steam in September.
Naturally the drought has had an effect on our ranch and our businesses. Our lake, pictured here, is the lowest it’s ever been. This was the first year since we’ve bought the ranch in 2000 that the lake didn’t spill over during winter and, by local legend, the first year it did not fill since it was built in the 1940s. We’ve using it for irrigation all season, and even though we’re pumping well water back into the lake continuously, it hasn’t been able to keep up with use and evaporation. All year we’ve been developing new spring water sources and hope to get through to grape harvest and winter without further livestock herd reductions or expensive hay purchases. We are hoping for a rainy winter, and looking forward to complaining about the wet for a change. Bring it, Mother Nature!
This year’s drought forced us to sell about 30 cows in January, since we didn't have enough feed for our entire herd. The drought coincided with a beef club waiting list of more than 100 people, which caused us to rethink our Beef Club. Rather than delivering club boxes twice a year (July and November), we are now offering the beef club only once a year, right after the beef harvest in July.
Just Bottled: 2013 Rosé
We just bottled (April 3rd) our 2013 Flora Rosé, which has more bright fruit and zesty acidity than ever. We are offering free shipping for case orders of this wine (12 bottles), so you can stock up for summer picnics and parties. Wine and beef club discounts apply, of course. Click here for this special offer.
We also bottled our first red wines from the dry, hot 2012 vintage. These wines (GSM, Zinfandel and Mistletoe) are bigger bodied and riper than past Rangeland vintages. While they still exhibit our distictive acidity and fine tanins, they are a little more hedonistic and "Paso" in style. We'll be releasing these exciting wines later this spring.
Let it Rain, Let it Rain
After a historic and scary dry spell to start the winter, a more typical pattern of winter rains returned to the Central Coast in early February. We’ve had over 10 inches of rainfall here at Adelaida Springs Ranch since then. This wetter weather has been a huge relief to us and the countryside. Our pastures and vineyard have that familiar green shimmer and we see some wild flowers developing. Nevertheless, the grass is short for this time of year and our rainfall is still about 35% of normal. As a result, we are considering some drastic moves to rest and restore our pastures, such as moving livestock to an “away” pasture or selling a significant part of our breeding stock.
April Field Day Cancelled
Considering everything, we have decided to cancel our Field Day pasture celebration, which had been scheduled for Saturday, April 26. We hope to resume with this spring event in 2015. We will be open as usual for tasting and tours by appointment. Please give us as much advance notice as possible.
Spring Wine Pick-ups: by Appointment
Our spring Rangeland wine club ship will be ready for pick-up by appointment beginning Saturday, April 26. Come see us and enjoy the spring scenery. Tastings and tours are free to wine and beef club members and their guests. We will send the club to our “ship-to” customers the week of April 28. Please let us know if you have any special instructions or requests.
Our Spring 2014 Rangeland Wine Club shipment will include:
- 2013 Rose, zesty acidity, just bottled!
- 2010 Syrah/Mourvedre, the last of our inaugural Rhone style wine
- 2011 Syrah, maturing nicely
- 2011 Petite Sirah, another exotic favorite, reorder soon before it's gone
- 2011 Watershed, our beautiful Bordeaux blend
- 2011 Limestone Reserve Cabernet, already drinking nicely for a “baby” Cabernet
Beef and Lamb Update
We have over 100 baby lambs kicking up their heels and dozens of calves as well. It has been challenging to keep the herds fed and happy through the dry spell, but our animals are in good health and enjoying the spring forage. We’ll expect to have enough beef for club members and we may be able to meet the wait list demand with our spring and summer harvest, but it will be close.
Wine Festival Coming Up
Our ranch gates will be open May 16-18th, 11-5 for Paso Robles Wine Festival.
We'll be serving estate raised, grass-fed beef and lamb sliders on Saturday and Sunday.
February Wine Specials: Two from Column B(ordeaux)
We just released our 2011 Limestone Reserve Cabernet and 2011 Watershed. These wines, bottled last August, are still just babies, but are already drinking nicely. 2011 was a very cool and wet year that pushed our Cabernet harvest into early November. The long “hang time” produced mellow tanins with moderate alcohols and nicely resolved fruitiness. Get one of each during February for the special price of just $72 (list price $80). There is no limit on quantity and your wine or beef club discounts apply, of course. Valid during February only. Now is the time to get a jump start on these perennial favorites, which are sure to become more integrated and expressive with age. We have traditionally sold out of the Limestone and Watershed every year; why not give the gift of great, rare wine on Valentine’s Day? Shop here.
February Wine Specials: Three from Column R(hone)
Wintertime finds us reaching for our Rhone wines, when cooler cellar temps promote a certain liveliness and heightened perception of acidity in our Syrah-dominated wines. These wines are a wonderful accompaniment to heartier winter meals like stews and roasts. In honor of winter (and hoping we have a LOT more winter), we’re offering a 3-pack of Rangeland Rhones for just $75 (retail $96). This special includes our 2010 Syrah/Mourvedre, 2011 Syrah, and 2011 GSM. Club discounts apply, as always. Shop here.
Rangeland Wine Awards for 2013: 90s All Around
We were thrilled when our 2010 Watershed won a gold medal and Best of Class with a score of 94 points in the limited production category for Bordeaux Blends at the Los Angeles International Wine & Spirits Awards. Justin Vineyards won Best of Class in the same category for larger wineries with their 2010 Isosceles, a wine which includes a significant fraction of grapes from our Adelaida Springs Ranch estate vineyard. A win-win!
Both our 2011 Watershed and 2011 Limestone Reserve also received 90 points from Stephen Tanzer’s International Wine Cellar report. In addition, he gave our 2011 Mistletoe and 2011 Petite Sirah 90 points, and our 2011 Cabernet Sauvignon an 89. We are encouraged that our wines, which are not typical of Paso Robles' “big fruit” style, are gaining visibility and prestige in the world of wine. Congratulations to our young Winemaker Shannon Gustafson, who embraces our “field crafted” mission to deliver wines of consistently stunning purity and terroir.
Ground Beef Available
If you haven’t tried our succulent, grass-fed ground beef, you’re in for a treat. We still have some ground beef available from 2013, frozen fresh in 1lb. vacuum packages. We sell the ground beef in 10 lb. ($75) and 20 lb. ($130) boxes. The meat is packed in convenient 1lb. packages that fit easily in most freezers. Your wine and beef club discounts apply, and we can either ship to you in CA or you can pick up your beef at J&R Meats in Paso Robles or here at the ranch by appointment. Shop here.
Beef Organ Meat Boxes (10 lbs) Available for $50
For the more adventurous cooks, we have 10 lb. boxes of beef organ meats, which include beef heart, a whole tongue, kidney, and 1 pound packages of sliced liver. The meat is frozen and vacuum packed, and available for pick up in Paso Robles or can be shipped anywhere in California. Shop here.
Beef Prices Increasing
We’ve kept our prices level since starting our beef business in 2010, which are well below market prices for grass-fed beef. We are under pressure from rising costs so, beginning with our June beef harvest, our prices will increase from $8/lb. to $9/lb. Our beef club box, currently $200 before club discounts, will increase to $225.
Our ranch gates will open for tasting Friday March 14 through Sunday the 16th, 11 to 5, for this year’s Zin festival, which is titled: Vintage Paso: Zinfandel and Other Wild Wines. Saturday and Sunday, join us for lunch as we will serve a tasty selection of our estate grown grass-fed beef and lamb sliders.
Our second annual Field Day is scheduled for Saturday, April 26. If we don’t get any rain to freshen up our pastures with green growth, however, the event will be moved to the house. You’ll have an opportunity to pick up your wine club early, enjoy some grilled beef and lamb sliders, hear some music, and pick up your lamb share as well.
Dry, Real Dry
As many of you know, we are in the grip of an historic drought. If drought conditions continue, it will affect our ability to raise livestock naturally here on the ranch. Our wine grape crop, which fell short last year by 25%, could be substantially reduced as well. We will keep you informed about any change in availability of our meats as the situation unfolds. For more thought provoking commentary on droughts and natural forces, see Laird’s blog.
We usually have new green grass covering the ranch by Christmas time, with livestock and wildlife nibbling hungrily the new growth. 2014 has arrived without freshness or seasonal relief. The ranch is dry and all but barren of fodder. We are feeding hay to our cattle daily for the first time, which is an expensive and anxious pastime. Our once-independent beeves now crowd any white pickup truck they see, raising a cloud of dust and bellowing for their daily meal.
As many of you know, Central California, from Los Angeles to San Francisco, is in the grip of an historic drought. 2013 was the driest year on record, going back to 1849 in San Francisco. At least one scientist believes this is the driest year since 1580. The city of Paso Robles received just 1.9 inches of rain for the calendar year. Here at rain-favored Adelaida Springs Ranch, much higher and closer to the coast, we received only 4.33 inches of precipitation. Both totals are just 15% of the average annual rainfall.
Something about living through an historic event like this makes me feel connected to the past: taut threads vibrating with familiar patterns of nature, love, pain and achievement. Such ruminations also trigger visions of an uncertain, but probably familiar future, in which we strive and struggle with natural forces.
Since I could first read, I have been interested in tales and patterns of history. The first newspaper headline I remember seeing announced the death of Winston Churchill, as I carried the daily paper through our front hallway to my parents in January of 1965. I thought his famous, heroic round face looked so familiar. In truth, my historical interest started before I could read. As a small boy in Nova Scotia, I listened to adults discuss people and times past. They told stories of pioneers, architects, pianists, shopkeepers, of charming losers and unpublished poets. They told stories of great wars and gutted steel ships towed into harbor, of walks down country lanes and hunting in birch bark canoes.
Twenty years later, I was watching Palo Alto transform itself from a sleepy college town into the brain of Silicon Valley. I studied history at U.C. Santa Barbara, 1977 to 1981, during which time I never heard of a personal computer. Then I spent the next ten years publishing magazines about software development for PCs. I think they call that a paradigm shift. History was unfolding at an accelerated pace all around me, from transistors to integrated circuits in the 1960s, large computers to microprocessors in the 1970s, isolated personal computers to the all-connected internet in the '90s. I was a very small player, but I met the Bill Gates’ and Steve Jobs’ and many more who were envisioning, inventing and selling the future.
In the 1990s I published investment newsletters on the newly commercial Internet and rode the dotcom wave to ownership of Adelaida Springs Ranch in 2000. As I stepped out of the rushing tide, history swept forward: wireless networks and mobile phones are now everywhere. We routinely hold media-rich communications devices capable of accessing almost all of written history and visual media almost anytime, anywhere.
How interesting and wrenching it has been to step out of that world. My ranch life shares as much in common with prehistoric herders and wine growers as it does with Silicon Valley. I had a re-awakening to the joys and painful burdens of physical life. I changed focus from intangibles to a vividly tangible life of soil and sun, plant and animal, rain and drought. Our new life features old rhythms that peak with the birth of calves and lambs, the annual regrowth of the vines, or the pressing of a newly harvested wine. We reach mournful lows with the loss of animals or crops or water sources. One thing hasn’t really changed from our past lives or from those who preceded us in history: we feel the unrelenting anxiety of pioneering ventures and uncertain outcomes.
When we host wine tastings and ranch tours, a change will often come over our guests. Our scenery evokes a blossoming recognition of the natural world, as if they have re-discovered something. People sometimes tell us about their family’s farm in another part of the world, another time. We speak of homesteaders and ranchos in the old west. The threads of history begin to attach to our guests. The lowing of cattle and braying of sheep are Old Testament familiar, reaching back to the Fertile Crescent and before. “Previous, previous” as Van Morrison sings it. As they sip Rangeland wine, they see the native artifacts: arrowheads, grinding stones and bowls. These prehistoric tools of sustenance suggest a connection spanning thousands of years, and the web of history gains density. As we look over the ancient hills, we discuss their tectonic formation: the great conveyor of the Pacific plate crushing eastward under our very feet at the astonishingly slow (or fast?) rate of 3 inches per year. The stones and soil samples we display are old beyond comprehension, but the distinctive, lively minerality of our red wines reveals a sliver of the story. The dark, vivid flavors of our pastured meats offer the same delight and connection.
My family prospered helping to build, in a small way, the future. Of course we still rely on the internet to run our business, pursue our entertainment and connect with the world. But I am convinced that our future prosperity—and your enjoyment--here on the ranch relies more on an awareness of natural and human history than it does on technical innovation.
We had a rushed and exhausting harvest this year; it arrived early and was particularly relentless. In other years we've picked grapes for a few days, then had a few days "off," then picked some more--harvest usually strolls along like that for about 6 weeks. But this autumn, we picked day after day after day, followed by night after night in the winery. I hardly had time to feel sad about my youngest child's move to UC Santa Barbara. Thankfully she was very organized about gathering the essential goods and packing. We dropped her off on a stunningly warm and beautiful Sunday in late September.
Angeline came home for the Thanksgiving holiday Tuesday night, and Wednesday afternoon we went for a long stroll on the west side of the ranch. We were searching for botanicals for the 2013 Flora Rose' label. We had a few plants in mind and set out to find some good samples to photograph. I had Laird's small Nikon and Angie had her trusty iphone. Last year's winning picture of Bay Laurel for our Rose' label was taken with her phone--technology is pretty amazing. We were hoping to get pictures of plants in the field and to collect some for more photographing against a white background at home.
So about wine labels: every label must be approved by the federal government before it can be printed and applied to a bottle of wine. Naturally, organizing our work around the approval of the sluggish Bureau of Alcohol and Tobacco Tax and Trade (TTB) can be frustrating. Usually we set our two bottling dates (early April, late August) months in advance, and work backwards from there to get the label ready. There is often a backlog at the Bureau, anywhere from several weeks to several months, making label approval one more thing our winemaker Shannon has to worry about. For most of our varietals, the label changes are very minor: just updating the year on the front label, the percentage of alcohol, and the percentage breakdown of any blends. But with the Flora Rose' we change the picture and the description on the back label each vintage, and are almost always surprised that it is once again that time of year--a scramble to select a botanical for the label.
Throughout the year I try to take pictures of wildflowers so that we have plenty to choose from; we have a pretty good selection on the computer. But this year we had other plans. There aren't many flowering plants in the winter, but we knew of a few that we particularly love. Pearly Everlasting (anaphalis margaritacea) blooms in summer and bears many clusters of small white blossoms. They dry out in the fall and are a sturdy, pretty, cream-colored dry flower (hence the everlasting). They also have a distinctive butterscotchy, brown sugar fragrance when you crush the flowers in your fingers. It's a food plant for butterflies and was used by Native Americans as a salve for burns. Angeline and I found several specimens on the rocky, sagebrush trail to our springs. We experimented with photographing the plant as it stands, and holding it up against the blue sky.
We were also looking for Yerba Buena (Clinopoduim douglasii), a native mint plant that grows under oaks and alongside shady creeks, low and runner-like in the rich soil. Yerba Buena is the common name, which means good herb in Spanish. The first we came upon were dried and gray; the drought has definitely affected the plant life on the ranch this year. But once we got to our springs, where the sunlight barely filters in and lush ferns and madrone grow, we found some beautiful samples. The leaves are almost heart shaped, and a vivid purple on the underside. The plant has a strong minty scent and was used medicinally by natives. Laird and Nathan had been cutting wood earlier in the week, beneath an oak, and Laird had waxed poetic about the cool sunny day, with the scent of crushed mint wafting up from beneath their boots. That's what gave me the idea to hunt this plant down and possibly feature it on our label.
While at the springs we checked the level of Lake Rufus, which was quite low. This lake (a small pond, really) was named after our now departed chocolate lab, who spend many summer up there while Laird and the boys developed our water system. Rufus was always game for a wet fetch or swim. The water level was way down, but even so Arrow, our tireless fetcher, could not be persuaded to get his pretty white feet wet. There were dozens of fat goldfish swimming around, the survivors of a bucket of cheap goldfish that Angie and her cousin doled out in every trough and pond one long ago summer. They are surprisingly hearty.
We tromped back to the car with our samples and Angeline held them carefully as we drove home. We hope you'll like our new label when Rangeland's Flora Rose' 2013 is released next spring.
This is a Foshay family favorite, and a perfect winter dish. It's also a really good way to use some of the tougher cuts of the beef: think chuck, clod, or round roasts, and boneless chuck steaks. If the roast is large enough, you can cube it and perhaps double the recipe--one for dinner, and one for the freezer. You can skip the chive crust and use a puff pastry sheet from your freezer; I almost always go that route. One sheet, defrosted and lightly rolled out, will cover a 9x13, making this dish even easier to assemble. If you do set one aside for the freezer, don't add the crust until you're ready to bake. Defrost the pie in your refrigerator for the day before you pop it in the oven.
Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. Check out his great receipe, which we have used several times:
Free Shipping on Wine Orders
Your Rangeland Wines stock may be getting low and our next wine club shipment is about 2 months away. Now is the time to order some more wine! We’re offering free shipping on Rangeland Wines orders (3-bottle minimum) through October 15. Just go to our website (www.RangelandWines.com) and place the order, no coupon required.
We picked our first grapes of the season—Grenache and Syrah—on September 5, which is the earliest start to harvest we’ve had in several years. We’ve harvested almost every weekday since then. The winery is now packed with active fermentation tanks. With rainfall at 60% of normal, and this grape growing season the hottest on record, we’re seeing a lot of early ripeness in the vineyard. Small grape berries are producing dark colors, tangy acids and grippy tanins that may make 2013 a particularly vivid vintage. We will likely be finished picking grapes by Harvest Festival (October 18-20), which will really put us in the mood to celebrate!
A typical harvest day begins with vineyard manager Nathan rolling out on clanking caterpillar tractor at 6:30 AM. He has a trailer with empty bins and a picking crew in tow. By mid-day, tons of fruit has been hand-picked by us or labor crews into lug boxes and then dumped into 1000 lb bins. We then truck the fruit, using the family pickup and a flatbed trailer, to nearby Thacher Winery, where we process our wine.
During the afternoon, the fruit is mechanically de-stemmed and then hand sorted by all of us on a vibrating stainless-steel table. It is then crushed by rollers into tall plastic tanks where fermentation can begin converting the sugars to alcohol. Winemaker Shannon oversees all the work: sampling the grapes, calling the pick, blending some lots at birth for co-fermentation, measuring sugars and acids, moving tanks into the sun to speed up fermentations or cooling them in the barrel room—and 100 other details on dozens of lots of wine. All these tanks are punched down manually two or three times a day, which can be a real test of endurance. After a couple of weeks “on the skins”, the fermentations are typically complete and Shannon presses the wine with a hydraulic basket press and puts it in tanks, then barrels for aging. (We are pressing our first 2013 lot this weekend.) At the end of the day, often at sundown, we begin cleaning equipment for the next day’s harvest. The next day we get up and do it again, amen.
Harvest Festival October 18-20
We will be pouring exclusively out at the ranch during Harvest Festival on Friday October 18 through Sunday October 20. We plan to offer tastes of our unreleased 2011 Rangeland wines along with freshly fermented samples from our 2013 vintage. On Saturday and Sunday only, we will also have grilled grass-fed beef and lamb sliders on hand for purchase. You’re free to dine here on our sliders or bring your own picnic. If you’ve never been out to the ranch, this is a perfect opportunity to see where we grow our grapes and raise our cattle, sheep, and honey bees. Club members taste for free. If you join our wine club or beef club, you’ll receive a 20% discount on all ranch products. Our gate will be open Friday-Sunday, 11-5 pm. Check our website for directions. We hope to see you then.
Lamb Shares Available
There are only a few lamb shares left from our summer harvest. We plan to harvest several more lambs in November, but if you just can’t wait, now’s the time to secure some of our delicious lamb for autumn entertaining. Our lamb is extremely tender and mild—we’ve gotten rave reviews. The Lamb Share (20 pounds for $225 before wine or beef club discounts) includes half of a lamb, or approximately:
- 1 rack
- 1 loin, cut into 1” chops
- Sirloin and shoulder chops
- 2 leg roasts
- 2 shanks
- Riblets and stew meat
- A few pounds of ground lamb in 1 pound packages
Rangeland Pick-up Party November 16
On Saturday, November 16, we will host our second annual Rangeland fall pick-up party at our home, the ranch headquarters. Come out to the ranch and pick up your November wine club or beef club shipment and enjoy some live music. We’ll have some newly harvested lamb shares for sale as well. We’ll be pouring wine, serving grass-fed beef chili or lamb stew (we just haven’t decided), and will have plenty to nosh on—home baked cookies, local cheeses and other appetizers. If weather permits, you can tromp through the vineyards or visit our animals, but as farmers, we hope we get rained on and this drought becomes a fading memory. We look forward to opening our home and celebrating with our loyal club members.
July Shopping Coupon
To celebrate our new website we are offering a 10% off coupon. Take this opportunity to stock up your wine cellar or meat freezer with a 10% discount coupon on your order (in addition to your club discounts), good through July 31. Just type in the following coupon code when you place your order: july2013
Flora Rose’ Special
We’ve had some record breaking heat in Paso Robles the past couple of weeks. Hot days and warm evenings have us reaching for our chilled Flora Rose’ for a post-work drink or preferred wine with picnics, salads and fish. We’re offering a Rose’ special: 6 bottles for $80 or 12 bottles (full case) for $150, through July 31. Your wine and beef club discounts apply, so if you enjoy our Rose' this is really too good to pass up.
Day of Horseback Riding on the Ranch
One of the best ways to enjoy the scenery and splendor of our ranch is on horseback. Outback Trail Rides will be leading a day-long ride on Saturday, July 27. Riders will start with a beautiful trail ride through a portion of the vineyard, down through golden pastures to the freshwater farm pond, where you can fish, swim or just relax for a few hours. Enjoy a catered lunch by J&R Meats and sip on some of Paso Robles’ finest from Rangeland Wines. All ages over 6 are welcome and wine is available for those 21 and over.
Limited spaces available, and a minimum of 6 people is required for event to be held. Price is $195/person. For more information call Outback Trail Rides at 805.286.8772, or visit the Outback Trail Rides website.
If you’re interested in a horseback ride at the ranch but can’t stay the whole day, you can schedule an evening horseback or wagon ride through the vineyard with Outback Trail Rides. An evening hour-long wagon ride with wine tasting costs $45/pp, and an evening 1 ½ hour horseback ride with wine tasting costs $95/pp. Contact Outback Trail Rides for more information.
We’ve harvested about a dozen more lambs this month and will soon have some additional lamb for sale. Our first lamb harvest sold out quickly to wine and beef club members. If you’d like to be on the Lamb Share wait list, go to the Lamb Share waiting list form. The Lamb Share (20 lbs, $225 before wine or beef club discounts) includes half of a lamb, or approximately:
• 1 rack
• 1 loin, cut into 1" chops
• sirloin and shoulder chops
• 2 leg roasts
• 2 shanks
• riblets and stew meat
• a few lbs. of ground lamb and/or sausage, in 1 lb. packages
June is a busy month at the ranch—we gather all of our cattle for branding, and sort and harvest our beef for the year’s beef club boxes. We were able to add several new members to the Beef Club this year, but unfortunately there are many more people on the notification list than we have beef club boxes to share. We wish we could wave a wand and produce more home grown grass-fed beef, but there is no hurrying Mother Nature!
To be eligible for future membership in the Beef Club, fill out the form (including your credit card info) at: https://www.rangelandwines.com/clubs/ASR-Beef-Club-waiting-list. For this harvest and for the future, we will use this list on a first-come, first-served basis to allocate newly available Beef Club memberships. We expect our production to more than double in the coming years as our ranch-raised Angus herd grows, so we can likely satisfy all the current demand, given time. Being on this waiting list will give you a 10% discount on Adelaida Springs Ranch ground beef (we have plenty, available in 10 lb. and 20 lb boxes), Rangeland Wines, ranch events and everything we do here.
Beef Club boxes began shipping July 8, and Beef Club pick-ups are currently available at J&R Natural Meats at 3450 Riverside Drive in Paso Robles.
Join Outback Trail Rides on Saturday, July 27, for a fun-filled day on Adelaida Springs Ranch with Rangeland Wines. Start your day with a beautiful trail ride through a portion of the 40 acre vineyards nestled within a 1500 acre woodland valley. Travel your way though golden pastures to the freshwater farm pond, where you can fish, swim or just relax for a few hours. Enjoy a catered lunch by J&R Meats and sip on some of Paso Robles’ finest from Rangeland Wines. All ages over 6 are welcome and wine is available for those 21 and over.
Your day includes:
•1.5 - 2 hour horseback ride through the Adelaida Springs Ranch vineyard
•Wine tasting from Rangeland Wines
•Catered lunch by J&R Meats
•Afternoon (2-3 hours) at the creek where you can fish or swim
•Gorgeous views only open to the public on this day!
Full day at the Ranch price: $195 per person
Want the horse ride experience but can’t stay the whole day? Schedule an evening horseback or wagon ride through the vineyard.
Evening 1 hr Wagon Ride only price including wine tasting: $45/pp
Evening 1.5 hr Horseback Ride only including wine tasting price: $95/pp
Limited spaces available. Minimum of 6 people required for event to be held. For more information call Outback Trail Rides at 805.286.8772.
Visit the Outback Trail Rides website for more information.
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