5 Reasons to Check Out Oso Libre late summer through fall
PasoWine
Cute alpacas, fine wine, juicy estate grown beef and vibrant events—what’s not to love? Yes, Paso Robles own Oso Libre knows how to take fabulous flavors over the edge of indulgence. Sip award winning, artisanal estate wines at the winery’s Adelaida District tasting room, where sustainably farmed vineyards are deeply rooted in rugged, limestone hills. This terroir is more than just terrific to gaze at—it’s exactly why each glass of Oso Libre wine is so consistently so awesome. When paired with grass fed beef raised on site, you now can now have your burger and eat it too!
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1. Great grapes
Taste the unique terroir. While many wineries begin harvest September through October, Oso Libre begins its pick in late October through early November. This extra six-week hang time allows the grapes to develop rich, complex and elegant flavors. This harvest season, experience Oso Libre’s distinct varietal estate vintages, Bordeaux and Rhone blends and dessert wine offerings. You’ll see exactly what we mean at the very first sip.
2. Beef, baby!
There’s nothing like a big juicy beef burger to wash down that delicious red wine. Roll up your sleeves and dig into Oso Libre’s mouthwatering Estate Angus Burger events August 31, and October 19. Sip a glass of Oso Libre wine on the patio alongside a gourmet burger crafted by Chef Jeff Scott. These aren’t your basic lunch fare: expect oak grilled estate beef, cave aged gruyere, Azucar caramelized onions, whole grain mustard aioli, fresh baked brioche bun and organic field greens. Make it a family affair: Bring the kids and the dogs (on a leash), too. These burgers are sure to delight all ages, four-legged and otherwise.
3. Ten years of good taste
Be part of history in the making. Oso Libre’s tasting room will celebrate its 10th anniversary this October—be there to ring in the occasion! In 1996, Linda and Chris Behr purchased 90 acres of raw land on the westside of Paso Robles. Together, they developed the land and transformed it into a sustainable, modern working ranch. Livestock including Alpaca, suffolk sheep, grass-fed Black Angus, and free range chickens all work together to sustainably tend their vine rows and graze land. Their vineyards are deeply rooted in rugged, calcareous (limestone) hills exposed to sunshine and ocean breezes consistently producing rich, complex fruit. Now, the ranch hosts over 25,000 annual visitors. Pretty incredible, right?
4. Stellar points
High marks mean high quality. It’s as simple as that! Oso Libre’s Primoroso Especial (which received Gold and 93 points at the Sunset International Wine Competition) is a bold blend of Cabernet Sauvignon, Primitivo, Grenache and Syrah with alluring aromas of Gardenia, night-blooming jasmine and finishing with notes of cherry pie and butterscotch. Yum. Try this award winning wine alongside Oso Libre’s 91-point 2014 Quixotic Estate Cab, a gold medal winner. This 100% Estate grown Cabernet Sauvignon is the winery’s flagship wine for a very good reason. Barrel aged for four long years in premium French Oak, you’ll notice hints of vanilla, bing cherry and smoke.
5. A fun fiesta
Plan to party. This November 2, join Oso Libre for its largest member-event of the year (of course, non-members are also welcome to join in the fun, too). Experience the traditional Dia de los Muertos event you already know, with a wicked wine country spin. Featuring mariachis, tacos, sangria, an interactive altar and more, this shindig deserves to be on your November calendar, stat. Costumes are encouraged, but not required. However, it’s always more fun when you dress up, don’t you think? Go big and sip boldly, too.
This blog is written by flavor fiend Hayley Cain. Follow her @flavorslo on Instagram or at astoldbyhayley.com.
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