2019 Harvest Intern
Stephan Vineyards, Inc., dba L'Aventure
Stephan Asseo, owner and winemaker at L'Aventure Winery, began making wine in 1982, following his education at L'Ecole Oenologique de Macon, Burgundy, France. In that same year, Stephan established Domaine de Courteillac in Bordeaux. He and his family later purchased Chateau Fleur Cardinal and Chateau Robin in the Cotes de Castillion, Bordeaux. Over the next 15 years, Stephan developed into an artisan winemaker of fastidious craftsmanship and gained a reputation as a maverick vigneron. However, his true desire was to be more innovative than AOC law would allow. In 1996, this led him on a quest for a great terroir, where he could pursue his ideal as a winemaker. After searching for over a year among the world’s great wine fields, ranging from South Africa to Lebanon, Argentina to Napa, Stephan found Paso Robles. Stephan immediately “fell in love” with the unique terroir of west side Paso Robles. The rolling topography of the Santa Lucia mountain range, the deep calcareous soils, and the maritime influences of the renowned Templeton Gap all combine to produce a world class wine country, with the potential to craft some of the world’s greatest blends. It is here, in Paso Robles, that Stephan began his adventure, “L’Aventure”.
The spirit of L’Aventure is most evident in Stephan’s “Paso Blends”, such as Optimus and Estate Cuvée. Both wines are Syrah/Cabernet Sauvignon/Petit Verdot blends. In these wines, as well as in our Rhône blend Côte à Côte, the blending of premium varietals increases the authenticity, complexity, and balance of the wines. In this adventurous spirit, we find the future of Paso Robles wines…..great, balanced red blends.
To be determined
August 15, 2019
December 15, 2019
The work will consist mainly of:
1) Initiation to test fruit and take samples for analyzing the maturity and decide the picking days.
2) All crushing operations.
3) Fruit reception, sorting, SO2 additions, etc.
4) Vinification process including Saignee, pumpover, up to draining the tank, empty the must and pressing process.
5) Tasting for the evaluation to determine the correct time to drain the tank.
6) Barrel preparation and filling the barrels with wine following the malolactic fermentation process by chromatography analysis, addition of SO2, etc.
Housing on property will be provided for intern.
No phone calls please.