Issue link: http://digital.copcomm.com/i/552044
{ SOMMjournal.com } 57 now," said Scott McLeod, moderator of the panel and co-founder of WineXRay, a company that provides rapid and precise measurements of the phenolic com - pounds found in red wine. Phenolic measurement is particularly helpful for winemakers in a region such as Paso Robles, whose 11 newly named sub-appellations are only beginning to be assessed and understood. "Our system is a way for winemakers to really increase their knowledge of their wine very quickly. It allows them to make informed decisions about the winemaking process," McLeod said. The Importance of Phenols To those who doubted the importance of paying attention to phenolic numbers, McLeod pointed out that the stakes are high. "Why should we care about pheno- lics? Because phenolics give us the essen- tial visual, textural, structural and sensory qualities of red wine." McLeod added that phenolic analysis can also accurately predict a wine's mar- ket value, and whether you can charge $15 or $60 a bottle "is very helpful to know in advance." The winemakers on the panel nodded in unison: Daniel Daou, Winemaker/Owner of DAOU Vineyards & Winery; Michael Mooney, Winemaker/ Owner of Chateau Margene; Kevin Sass, Winemaker at Halter Ranch Vineyard; and Clarence Chia VP of Marketing, JUSTIN Vineyards & Winery Do you feel that JUSTIN has something unique to offer as a pioneer of Bordeaux varietals here in Paso Robles? Paso Robles as a region is so special. The soil type, the limestone calcareous soil and also the diurnal swings and the 11 AVAs that produce such great fruit. What we have that's special to us is the arti - sanal winemaking capability: hand-picking all our fruit, crafting it using French oak. All of that makes us what we are. Your opinion of the new sub-AVAs? They're great, but our focus will continue to be all about what makes Paso Robles special compared to Napa and the other wine regions of the world. Cynthia Lohr VP Marketing, J. Lohr Vineyards & Wines Your father, Jerry Lohr, was a Paso pioneer. What was his vision? To source the best sites for wines he wanted to make. It really was originally Cabernet Sauvignon and Chardonnay. What do you like best about this area as a wine region? For me what I always loved hearing about—and what I think is truly unique to Paso Robles—is the combination of diurnal temperature swings and the clay loam soils that force the vines to struggle in order to survive. That mag - nifies the intensity of the berries. We'll go two months without watering. For us, that concentration in the berries translates into fruit-forward flavor in the wines. Consumers don't necessarily understand what makes Paso Robles wines so delicious. Q: Q: Q: Q: