As I reflect on the experiences that led me to Paso Robles and the creation of our propriety blends, I’m drawn to three châteaux in particular. Each played a unique role in shaping JUSTIN Vineyards & Winery. 

CHÂTEAU PRIEURÉ – LICHINE 

In 1951, a respected American wine writer named Alexis Lichine bought this famous property for $16,000. I was curious to see what you got for that little money in the middle of Margaux back in the 1950s – but even more curious to meet the man himself. He was everything I had heard: witty, knowledgeable, and larger than life. 

 We had a wonderful conversation, during which, to my surprise, he shared his knowledge of Paso Robles, extolling its virtues and potential to produce Bordeaux-style wines. His encouragement was pivotal in my decision to leave banking and follow my passion for winemaking. His choice to invest in a then-lesser-known property in a secondary region sealed my allegiance to Paso Robles – though by then, you couldn’t touch anything even in Paso Robles for $16,000! 

CHÂTEAU CHEVAL BLANC 

This king of St. Émilion fascinated me with its use of cabernet franc and merlot – without any cabernet sauvignon. I had the good fortune to try this wine often while working at a London merchant bank, thanks to our managing director’s fondness for its charms and near daily “business” lunches (I was the only American on staff). 

Though I knew I would produce a cabernet sauvignon-dominate Bordeaux blend (which ultimately would be named ISOSCELES), I also wanted to showcase cabernet franc and merlot as single varietals. Eventually, Château Cheval Blanc inspired the creation of our second Bordeaux-style blend:  JUSTIFICATION. 

CHÂTEAU LYNCH-BAGES 

In the mid-1970s, the scion of the controlling family of this esteemed estate, Jean-Michel Cazes, took control of his family’s Second Growth property and ushered in reforms long before others dared to follow. Fermenting in stainless steel tanks – commonplace in California but then unheard of in Bordeaux – was one of his boldest moves. I visited to see the impact firsthand and was quickly convinced to adopt stainless steel fermentation over traditional wood or cement tanks. Today, we use a more refined version of cement tank fermentation, but at that time, such technology didn’t exist. 

Jean-Michel also led the production of what is, for my money, the finest white Bordeaux – Blanc de Lynch-Bages. JUSTIN’s Sauvignon Blanc evokes similar qualities, even though his wine is a blend of sauvignon blanc and semillon, and ours is 100% sauvignon blanc. When we started production of JUSTIN’s Sauvignon Blanc you can bet my desire was to emulate as close as possible Jean Michel Cazes white wine! Fortunately, our limestone soils help produces a wine that mimics both varietals. In a full-circle moment, I was inducted into the prestigious Bon Temps of Médoc Society in 2001 by none other than Jean-Michel Cazes himself. 

Inspiration has come in many forms over the years, but all of it has led to making JUSTIN the one-of-a-kind winery it is today. An amalgamation of some of the best vineyard practices, unique environmental factors, and the passion of wine lovers from all over the world, I’m proud of what we’ve created in Paso.