November 21, 2014

Easy Tandoori Turkey recipe for Thanksgiving

Tandoor” is clay oven fired by wood charcoal that people believe exists in every household in India (another misconception, although not as interesting as snake charmers!) But we will use a regular oven and create the same magic!

“Tandoori Spice” is a mix of spices that are applied to the traditional Tandoori Chicken.
“Tandoori Turkey” is my desire to make everything spicy and interesting (We brought spices to wine tasting… so how could we leave turkey behind!)
So here goes… An Indian recipe for your Thanksgiving table!
Locate a LOCAL YOUNG Turkey – about 15 to 18 lbs. I get mine from Nature’s Touch in Atascadero! A good-nurtured, previously unfrozen bird, makes a huge difference.

SPICE ITMaking the Tandoori Spice
Two ways to do it:
a) MAKE IT YOURSELF: This is a tandoori spice rub that you can use on Turkey, Chicken, Paneer or Cauliflower. So make some and store away…
½ cup mild red chillies
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
½ tbsp whole black pepper
½ tbsp whole cloves
1 tsp whole fenugreek seeds (optional)
3, 2 inch sticks of cinnamon
1 tsp dried ground ginger
1 tsp dried ground garlic
½ tsp grated nutmeg
½ tsp ground turmeric
Spice Rub
Roast all the whole spices in a hot, heavy pan until each of the spices smell heavenly. . (DO NOT ROAST NUTMEG!)
Cool the spices down, mix the ground spices and blend - you can use a coffee blender. This recipe makes around 1 cup of tandoori masala
b) We will have a tandoori mix available for you. More on that below..

MARINATE ITLetting the bird get yummier overnight!
In a nonreactive bowl mix 6 tablespoons of the Tandoori Spice to 2 cups of whole milk yogurt and 3 tbsp each of fresh ginger and garlic and kosher salt according to your taste.

Whisk it all together, keep ¾ cup away (very important), and then marinate the bird inside out. Leave it overnight in a refrigerator.
Tandoori Marinade
Cooked Turkey 
COOK ITAs you did every year!
Remove the bird from the refrigerator, one hour before it goes into the oven.

Put a few onion halves, lemon halves and ginger slices inside the cavity of the bird.

In the oven, lay out a few unglazed ceramic tiles or pizza stones at the bottom shelf. Preheat the oven to 350 degrees F (175 degrees C). Place the turkey on a rack in a roasting pan, and cook for 3 to 3.5 hours, continually basting with Indian ghee (or butter) for the first hour and then with the au jus that collects at the bottom of the pan.

When you have checked the bird is cooked (180° F in thigh and 165° F in breast), remove the bird from the oven, apply the rest of the Tandoori mix we had saved on the outside and let it stand, till we get our “Tandoor” ready!
“TANDOOR IT”Creating tandoor Magic in your kitchen!
This is where we convert the oven into a tandoor- well, sort of!
Crank the heat of the oven up to the highest temperature of the oven – mine goes up to 500C – for about 30 mins. The tiles in the oven retain and radiate heat, like a traditional tandoor. Put the bird back in the oven and cook just enough to create that beautiful crimson charred coating on the outside (about 15 mins).

“FLAUNT IT”Play with the cuts and colors and flavors
Remove the bird from oven and let sit for 10 mins. Collect Au jus in a separate bowl. Rub lemon juice on the entire bird. Remove the onions, ginger and lemons from the cavity and carve the meat along with the crimson charred skin.
Serve with Naan and garnish of chopped onions, tomatoes and lemon juice and sprigs of Mint and Cilantro. And, of course, the Au Jus.

WINE PAIRING! the “Umami” of it all!

The whole idea about paring wine is to pair with the seasonings and the sauces, not the protein (a common mistake). Regardless of whether you make this recipe or not, please use this principle to pair the wines for your Thanksgiving table.
As for the Tandoori – what better than a LXV Rising Tempo to complement the spiciness and savoriness! And the smokiness and tobacco notes of Tempranillo complement the “tandoor” style!

To purchase LXV 2012 Rising Tempo and the tandoori spice (made fresh for you), click here - OVERNIGHT SHIPPING guaranteed!

And if you have any questions about the pairings for your Thanksgiving table – Tandoori or not – please feel free to email me at
Rising Tempo 
NEXT MORNING!the best part of Thanksgiving !
When the last car leaves, remove the left over turkey and try these recipes:
  • As tacos with wheat tortillas, a layer of egg (like an omelet), turkey pieces, and a garnish of mint chutney.
  • Put some mozzarella on the left over naans, add the turkey, some fresh bell peppers, and stick it in the oven for a flatbread
  • Turkey panini?
  • Heat oil, fry some cumin, cooked basmati rice and turkey
  • You can always drop off left overs for me at the Lounge :)
JOIN US  – Sunday Tandoori luncheon at LXV Barn !
Sun, Dec 7th, Noon to 3PM

There will 30 mins of LXV Wine tasting, while we will discuss "tandoor" styles, followed by a family style luncheon. You can buy wine by the glass or by the bottle for the table. 
Buy tickets at: 
Or contact us at | 805-296-1902

August 30, 2014

Bootjack Cab Franc Diaries

Bootjack Cab Franc ready for some LXV TLC. Here is a vineyard report from Jason Yeager, Vineyard Manager at Niner

The year started out with some of the earliest bud break on record. That is because we had one of the warmest and driest winters on record. This also is an extension of the now 3 year drought that we have been experiencing. When you combine a winter with warmth and dryness it is the perfect combination to get the soils warmed to past 52 degrees which is precursor to bringing vines out of dormancy. The block where LXV Cab Franc is coming from is on sandy loam soils with a great deal of fractured rock in the subsoil. These soils naturally do not hold much water so bud break was very early here. The period between bud break and bloom was only 5 weeks. Usually it is 7 to 8 weeks. 

During bloom we experienced a very warm spell with gusty winds which discouraged setting of the flowers. Thus there was a great deal of shatter but the cluster that we had this year were abnormally large so this was a perfect situation. The clusters are very loose with lots of room for air and light penetration. This helps with overall flavor development and increases complexity of the wines. This year also has not seen a great deal of days with maximum temperature over 100 degrees but degree day evaluation has shown it to be the warmest since 1997. This has kept sugar development in check with flavor development since photosynthesis has not been arrested from high temperatures. This August has been one of the coolest I have ever seen and this will further keep sugars from accumulating too fast meaning more hang time for flavor development. This block is on its 5th leaf. This is the 3rd year we have received a crop here. Last year the wines were very impressive even though these vines are still very adolescent. We are hoping that this more mild weather profile continues through harvest. 2014 is looking to be one of Paso's finest in many years!


About Jason Yeager: Jason completed his Viticulture and Enology degree at Napa Valley College in 1998. Shortly thereafter, 
he began work at Flora Springs, a well-known Napa Valley winery, as the vineyard manager. There he worked under the direction of Pat Garvey, Flora Springs co-founder and vineyard director, until he decided 
to migrate south to join Niner Wine Estates in early 2011.
Jason brings a lifetime of farming experience to Niner Wine Estates. He is responsible for the management of two very distinct vineyards totaling 195 acres. 

August 20, 2014

The Ravings of a Passionate Viticulturist ~ Cusp of 2014 harvest

When Tablas Creek announced the first fruit arrival on August 13th (really???), I pushed all our LXV growers to send us the status of our fruit, beyond just numbers. A few of them were generous enough to share a detailed outlook of the upcoming LXV harvest... here is an account from premium grower, Don Hofer , of Kiler Canyon Vineyard... contrary to what I was expecting!

(2014 Wine Grape Growing Season Notes From Kiler Canyon Vineyard, Westside Paso Robles)

What's Happening in the Vineyard (Aug 18, 2014)

Growing Season Timing:  In the last writing (5/29/2014) we reviewed the state of the vineyard just after fruit set had begun.  The events that have occurred in the vineyard since that time are:

1) Completion of fruit set in all varietals
2) Berry growth (sizing)
3) Onset of Verasion
4) Nearly all varietals except Mourvedre have completed Verasion
5) Judicious watering to maintain the health of the vines so that the fruit develops to be healthy, berries remain small and harvest fruit is concentrated.

Fruit set was generally excellent to good with a small amount of shatter in Grenache.  Verasion (berry color change) began early in the 4th week of July in Syrah.  This is about 1-2  weeks early when compared to the past 12 years.  This led us to believe the growing season was continuing to be early.  Now, we have found that the early harvest anticipation is not as significant.  Note, Syrah is at sugar 20.6 to 22.3 brix as of last Friday.  Projected Syrah harvest is 3-4 weeks away or ~ September 14.

LXV Syrah/Shiraz Bunches at Kiler Canyon Vineyard 8-18-2014 

Grenache Canopy 8-18-2014

Grenache Bunches at Kiler Canyon Vineyard 8-18-2014

LXV Syrah/Shiraz Canopy at Kiler Canyon Vineyard 8-8-2014
State of the Canopy:
The canopy is starting to look a little ragged in the most advanced ripened varietal Syrah but remains healthy in all other varietals.

Water:  The growing season continues to remain nicely cool with temperatures rarely exceeding 100F and generally hovering in the 90s with cool nights of 54-60F.  Note,  these cool nights are critical to the maintenance of adequate acid in the fruit which should result in a lively, complex tasting rather than a flabby low acid wine.
So, we have not had a lot of pressure to water excessively.  Our irrigation of the vines is now tailored to the location in the vineyard and varietal.

We do this in three ways:  1) Monitor the soil moisture content at depths of 14”, 25” and 36”.  Note, for the first time in 14 years of wine grape growing the soil moisture at 36” depth is very low, at or below the wilting point.  In parts of the vineyard and no matter how much we irrigate we cannot push the moisture to this depth.  

At this time of the growing season it is important to maintain adequate plant hydration while at the same time inducing stress(to get berry fruit concentration, anthocyanin(color) and tannin(contributes to mouth feel & structure) ).  2) We do this with a special type of soil moisture sensors(set at depths of 25” and 36”) termed Matric Potential Sensors.  What these sensors do is provide information on how close to the wilting point the plant is likely to be.  This is so we can induce moisture stress but not so much that the plant will shut down.  3) Take leaf porometer measurements of the rate at which the bottom sides of the leaves are transpiring water.   4) Human eye observation of the leaf-petiole angle.  Note an acute angle, ~35-45 degrees indicates the plant is well hydrated and an angle larger than 60 degrees indicates the plant is under stress.

Don Hofer taking leaf porometer
measurements of plant leaf moisture
We have learned some things about managing soil moisture available to the vines this year.  First one cannot trust my human eye judgment very well.  Last week I thought we were doing well with irrigation judgments until I took some more leaf porometer readings.  This led to the learning that we were watering excessively in some areas.  So, we have increased the intervals between irrigation events.
Right Now & Future Weeks:  

We completed green drop of any Syrah fruit bunches that had any, even 2, green berries and are proceeding to drop any Grenache bunches with green berries.  This is done to assure fruit  ripeness maturity  is homogeneous for all harvested bunches.  Note, this fruit ripeness homogeneity within berries and  among bunches is thought by some as one of the important attributes of fruit that leads to excellent wines.  

"This is the crunch time where one must be conscientious to maintain adequate moisture for plant health, be on top of rate of fruit ripening  and inform the wineries that now is the time to start sampling fruit so that the most optimum time for harvest is chosen."

The growing season is not as early as we had concluded earlier.  This may just be a stellar fruit year because there is plenty of time to realize good hang time and the temperatures have been rather mild for Paso Robles, west side.  Finally, we have learned a few things about Mother Nature this year which are: 1) Despite all the efforts to engage in scientifically based viticulture, there are always unexpected changes in the growing season that need to be acknowledged. 2) One needs to “Go with the flow” of the growing season progression and no matter what preconceived notions one has about the harvest date might be.”  My thoughts about all this farming, viticulture & the effort to obtain fruit of optimum quality are simple.  As a farmer/viticulturist, knowledge and experience are essential but it’s best to be humble about one’s ability to control nature and above all be patient. Folks, That’s farming in a nutshell.

Don Hofer

Comb honey from Kiler Canyon Vineyard Apiary

P.S.  The bees are doing great!  We now have six Top Bar Hives populated with bees who are doing very well despite the dirth of nectar and pollen caused by the drouth this year.   We harvested a little honey a couple of weeks ago.  It was wonderful with strong rosemary and herbal components of flavor and bouquet.  Note, Our beekeeping practices continue to be 100% organic with no man made materials used in beekeeping.

About Don Hofer: Don Hofer retired as a research chemist from the Research Division of IBM in 2000. At IBM he pursued
the research & development of materials for semiconductor lithography.  After retiring Don planted 25.5 acres of wine grapes on their property in Kiler Canyon, Paso Robles. In addition  to continually learning the art and science of viticulture, Don has the hobbies of honey bee keeping and  furniture building. He says his new goal in life is to become a master furniture builder.
LXV Wine sources two  clones of Syrah (including the Estrella clone) from Don!

July 1, 2014

"Chameleon" White: Chenin Blanc Pairings for Every Shade of Chenin

The grape used to make Chenin Blanc wine is often called a “chameleon” of a grape, ranging immensely from a very dry wine to a very sweet one, depending how it was raised and when it was picked. With South African origins and a more recent California upbringing, the most classic version of the wine for which it gets the greatest praise is its slightly sweeter varieties.

When picked at the perfect ripeness, Chenin Blanc is a toasty golden wine that carries notes of honey, damp straw and flowers. As these flavors are unique enough to complement and yet, subtle enough not to distract from the characteristics of food, Chenin Blanc makes the perfect mate for culinary pairings: beautiful and agreeable.

Three slight variations of the “chameleon” Chenin Blanc may include a fresher and fruitier Chenin, (which plays well with vegetables or salads), more oak-apparent versions (which play well with rich or buttery fish or light, creamy chicken entrĂ©es) or a sweeter Chenin, which plays excellently with desserts or sharp cheeses.

Pairing With a Fresher, Fruitier Chenin Blanc
This is a perfect combination for the vegetarian wine connoisseur, and yet is still a dish fit for a more savory-inclined palate: zucchini soufflĂ© and baked goat cheese, complemented with pancetta cream. This pairing works because the wine’s acidity downplays an excessive richness in the food, as well as kicks the herbs up a notch. In addition, it’s a very “light” wine with a more “heavy” meal, which ends up providing a perfect balance.

Pairing With An Oakier Chenin Blanc
As more bitter protein pairs well with this fresh wine, an excellent recipe for this type of Chenin would be Foie Gras and chicken liver Parfait with apple chutney and toasted brioche. The combination works because an oakier, more matured Chenin has the perfect amount of fruit, mineral and buttery notes to deliver the rich, unique flavor of the dish delicately to the palate. Oysters on the half shell served with butter and garlic are also an excellent pairing with this type of Chenin. And an added perk? Oysters are an Aphrodisiac.

Pairing With a Sweet Chenin Blanc
A unique pairing for a sweet Chenin could be Arancini di Riso (which is fried and stuffed rice balls). It works because the citrus, dried apricot, pineapple and honey often present in a sweet Chenin have a creamier mouthfeel that pairs excellently with more “naughty” dishes like this one. Add additional naughtiness to this dish by deep-frying the rice balls and adding gorgonzola and honey to this sinful treat. *All three recipes can be found on the Wine Enthusiast website.

LXV’s Chenin - A Uniquely Dark Romance
The LXV Chenin is a mysterious creation through which a host of unique flavors an coexist in the liquid produced by a single fruit. It is a magician in its own rite, disguising a host of incredible culinary hues into a single shade of bright golden. The LXV Chenin’s uniqueness because at first whiff of its luxuriously romantic scent: generous aromas of lemon cream, asian pear and honey, leading into the subtleness of plumeria and yellow fruit. Both brilliantly powerful, yet soft and rich, LXV Chenin’s old vines lend concentration and depth to its aromas and flavors. At first sip, it is flinty, mineral and even a tiny bit oily as the palate reveals luscious citrus flavors with a chalky hint that carries its long finish to a striking crescendo.

On July 18, at LXV’s exclusive Club Pick-up Party, this perfect-for-pairing wine will come to life for LXV friends, as our Dark Romance (Chenin Blanc) is matched by Chef Nanette Smalley to several delightful dishes. Our Chenin Blanc’s amazing acidity and inherently sweet flavor, as it pairs well with foods with a sweet or sour element to them, will pull in a bit of citrus, fennel and mayonnaise for a “sour/bitter” element from the dishes with which it’s served.

As chicken is one of Chenin Blanc’s ideal meat pairings, the first Chenin Blanc pairing is Poussin (a young or “spring” chicken) salad, which is accented with fresh apple (also ideal for accompanying Chenin), a dash of fennel (an ideal-for-Chenin spice) and toasted almonds, and brought full-circle with rich and creamy tarragon-infused mayonnaise. In addition, enjoy the Dark Romance with a scallop ceviche, which is graced with ripe nectarine, crisp apple, the excited burst of citrus juices and a refreshing accent of mint, served as a delicious ensemble in a wonton cup.

This exclusive pick-up party will be a progressive party that will begin at the Willow Creek Ranch and continue on to the Lounge in downtown Paso Robles.

Willow Creek Ranch
3690 Willow Creek Road, Paso Robles
3-5:30 p.m. ($45 per person)

Downtown LXV Tasting Lounge
1306 Pine Street
6-8 p.m. (FREE)

BONUS: Meet and greet with both the artists on the wine labels: Bravo Top Chef Dakota Weiss and Visual Artist Edward Walton Wilcox! They will be sharing some of their work and autographing bottles. 

*RSVP by July 16, 2014 by clicking here.

Longing to be part of LXV’s exclusive club events? Join today!

June 18, 2014

The Light Notes of a Dark Romance

The Darkness to The Romance
Blood. It pumps blue when within us; blue like oxygen and sustenance. Blue like nutrients and viability. Blue like the ripest grapes on the vine.

But when we are opened or pierced, and it emerges, blood is red. It is deep and warm and beautiful; red like velvet and passion. Red like lips and flushed skin...flushed cheeks. Red like the oldest wine.

Existing in different colors in different states, and in different ways within and without us, blood proves that regardless of its changing appearance or presence, it is our life...our most terrifyingly essential substance, and our darkest romance.

And in a most unique and peculiarly delightful way, the lifeblood of OUR darkest white.

The Lightness of the Wine
This Saturday, we release for the first time to the very romance-thirsty public, our Dark Romance 2013 Chenin Blanc. As pure and bright as its name is entwined and shadowed, this 100% Chenin Blanc is reliantly powerful, yet soft and rich. With all of the beloved characteristics of Chenin Blanc, the old vines have lent concentration and depth to the aromas and flavors.

On the nose, our Dark Romance offers generous aromas of lemon cream, Asian pear and honey, later introducing its more subtle notes of plumeria and yellow fruit. It is flirtatiously flinty, mineral and even a bit oily in the mouth, and a quick dance with the palate reveals luscious citrus flavors and a chalky hint that carries the long finish to a striking crescendo.

The Artist Inspiration for Dark Romance: Edward Walton Wilcox
The austere and yet welcoming face that graces our Dark Romance wine label is that of esteemed artist Edward Walton Wilcox. Hailed by the LA Times as possessing a "Southern California Noir" painting style, Edward's light hues and paints accented with dark shadows and looming sense of never being alone are the perfect match for the personality of our Chenin Blanc.

Master of the 14th art of KamaSutra, picture-making and decorating, Edward creates an array of art---from sculptures and carpentry to painting. His images are a hazy affair between subtle awareness and the darkness of dreaming, of gothic altarpieces and maidens in nightgowns, of blazing windmills amidst gray fields and anxious skies. His work is haunting in its obscure familiarity and waltzes intently in the fine line between beauty and repulsion. His creations are a romance....troubled by nightmares.

A Toast to the Arts: Release and Reception
In celebration of the release of our Dark Romance Chenin Blanc masterpiece, LXV will be releasing and pouring the wine this Saturday, June 21, from 8-11p.m. at label-featured artist Edward's gallery reception. The event will take place at Merry Karnowsky Gallery, at 170 S. La Brea Avenue, Los Angeles, CA.

Very special, limited-time giclee canvas prints of Edward's work, paired with bottles of the Dark Romance Chenin Blanc, will be available for purchase at this event. Take home a little bit of the art, a little bit of the artist, and an excellent way to toast to the masterpieces created by the arts of KamaSutra and their vessels.

See you there...

RSVPs for the event are required to RSVP@MKGALLERY.COM, and for preview information, contact PREVIEW@MKGALLERY.COM or call 323.933.4408.

May 30, 2014

The Ravings of a Passionate Viticulturist

(2014 Wine Grape Growing Season Notes From Kiler Canyon Vineyard, Westside Paso Robles)

What's Happening in the Vineyard

Growing Season Timing:  The dates of bud break (first opening of buds into leaves) and flowering are good indications of whether the growing season is early, normal or late.  Syrah and Grenache plants were at 50% flowering  two weeks ago  5/07/14. This is approximately 3 weeks earlier than normal for the past 5 years.  Right now, these same Syrah and Grenache vines have reached fruit set which is when the grape flower has been pollinated and now forms a tiny berry.  An indication of the degree of fruit set is what percentage of the flowers have turned into berries.

Grenache fruit set 5-28-2014 
Grenache bud break 3-15-2014
 Grenache flowering 5-14-2014  
State of the Canopy:  The early red varieties of red wine grapes, Syrah and Grenache have reached nearly full canopy size and objectively(tongue in cheek)  the canopy looks wonderfully healthy.  The later red wine grape varietals in our vineyard, Tempranillo and Mourvedre, are normally about 2-3 weeks later and need a few weeks for the canopy to fully expand.  Flowering in these varietals has progressed nicely.

LXV Shiraz/Syrah block, Kiler Canyon Vineyard
  Grenache, Clone C, Kiler Canyon Vineyard
Water:  The growing season has been wonderfully cool, leading to less need to irrigate and vines with almost no exposure to heat stress at this time.

Last year, we started honey bee keeping and have become aware that many man-made chemicals applied to vineyards are very toxic to bees.  So, a year ago, we stopped utilizing chemical fungicides in the vineyard.  As a result, all of our powdery mildew sprays are natural materials such as stylett oil, sulfur and etc.  More on the (etc.) and bees in a later writing.

Future Weeks:  Next in the vineyard, these new berries need to grow to full size.  The period for cell division growth in the grape berry is about 6 weeks.  This is a critical period in the development of a berry as it is the largest factor determining berry size which we like to be as small as practical.  The smaller the berry is larger the berry surface area/volume ratio becomes.  The large surface area/volume ratio leads to increasing influence of berry skin vs berry pulp on the characteristics of the fruit and increased concentration of the fruit at harvest.

Conclusion:  So If this temperate weather continues,  I am looking forward to a banner growing season with much room for the extended hang time required to  get each varietal to optimum ripeness.

Don Hofer

About Don Hofer: Don Hofer retired as a research chemist from the Research Division of IBM in 2000. At IBM he pursued
the research & development of materials for semiconductor lithography.  After retiring Don planted 25.5 acres of wine grapes on their property in Kiler Canyon, Paso Robles. In addition  to continually learning the art and science of viticulture, Don has the hobbies of honey bee keeping and  furniture building. He says his new goal in life is to become a master furniture builder.
LXV Wine sources two  clones of Syrah (including the Estrella clone) from Don!

May 22, 2014

Secret Craving: A Secret So Lavish, We Can't Keep It...

It is the shadowy desire that crosses your mind in the deep, open possibilities of a long night, and in the rejuvenation of a new morning...the strength of your convictions and the frivolity of your indulgences..the coaxing you give in to when no one is looking...
your Secret Craving.

Photo by Sarah Graybill - -

The Secret Is Out
Our Secret Craving? It’s a deep, ruby-colored wine…a mellow yet dramatic performance starring three distinct beauties: Cab Fanc, Syrah and Merlot.

Plucked from the rich soil of Paso Robles, the grapes that wrote the script for this unique ensemble deliver an engaging deep fruit and blueberry performance. Subtly sweet and gracefully bold, this hush-hush concoction speaks of its passions through flavors of cassis, leather and spice.

Sip it, pair it, chill it, air it…and each time, it will provide you with an experience more unique than the last. It’s the very evidence of intrique and the very magic of science, all at once.

The First Rendezvous
On a breezy, sunny Sunday this past weekend, Secret Craving was poured at a secret tasting on LXV winery property in Paso Robles, greeted by the eyes, noses and palates of a select few “suitors” who could not wait to meet LXV’s (and winemaker Amy Butler’s) latest work of winemaking art.

Photo by Sarah Graybill - -
Surrounded by barn wood, vines, crystal chandeliers, homemade international cuisine and superb company, lucky wine-lovers basked in the glow of this chic rural hideaway as it created the perfect balance between a simple backdrop and a complex, agile wine.

Experience the Magic
If you can’t bear to leave this Secret Craving unsatiated a moment longer, we invite you to a mysteriously riveting and whimsically indulgent tasting this Saturday, May 24, 7-9:30PM at the rustically elegant LXV property.

On-location at LXV, world-renowned LA magician David Minkin will conjure an exclusive, private magic show for an intimate group of spectators, to their delight and amazement.

The magical gathering will include:
-       Wine tasting (meet your Secret Craving)
-       Indian epicurean delights (aka, outstanding food)
-       A private magic show
-       Mysticism, ambience and intrigue

Photo credit:
Saturday, May 24th
(7:00pm - 9:30p
LXV Wine (Willow Creek Ranch)
3680 Willow Creek Road
Paso Robles, CA 93446

Directions: 101 - 46W exit, Head West on 46. Turn Right on Vineyard Drive. After 0.8 miles, second right on Willow CreekRoad. After 0.5 miles, just after Changala Winery, you will see a board for LXV.
Parking: Plenty of parking on Willow Creek and in front of the house.

50 seats ONLY!
$85 per person
$72.25 - LXV Club Members (contact Neeta for the code)
$75.50 - groups of 4 or more
Purchase at: or call Neeta at 530-763-3821.

ID: Please bring some form of identification

Dress: Relaxed cocktail - (Dressy but no tie necessary). This is an outdoor event, so please wear comfortable shoes and bring a light sweater.

We can’t wait to see you there. And THAT’S no secret at all...