VINO - Wine Lifestyle Magazine by Weeklys

Rock Star

A Word from the Editor: Heather Young .......................................2 Winemakers ......................................................4

John Backer of August Ridge Vineyards Janell Dusi of J. Dusi Wines Dave King of Vista del Rey Vineyards Frank Nerelli of ZinAlley Winery Tiffinee Vierra of Derby Wine Estates Rick Quinn and Dave Nichols of Opolo Vineyards

Art: Paul Finley .............................................................................18 Wine Quotes ................................................................................21 In the News: Bulk Wine ................................................................22 In the News: Frost Update ...........................................................25 Art: Graveyard Vineyards..............................................................26 Local Winery Architecture ............................................................28 Spiritual Hideaway: Wild Coyote Winery......................................32 Paso Robles Area Wine Tasting Map ...........................................38

FOOD & WINE .............................................................................41 Featured Chef: Ryan Swarthout of Robertâ&#x20AC;&#x2122;s and Estrella Restaurants Rock Star Food & Wine Pairings: Sweet and unique: Vista del Rey Barbera Dessert Wine Derby: Time for bubbles A Dusi family favorite Opolo: Rotisserie lamb on the grill Olives provide perfect pairing to wine tasting

In the News: Home winemaking ..................................................56 Precision Ag Consulting................................................................60 Education: A Look at the Wine Glass ..........................................64 Wine Event Calendar ...................................................................68 Reference ......................................................................................70 North County Wineries & Tasting Rooms North County Olive Oil Tasting Wine Country Transportation and Lodging

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Spring 2012 | Page 1

A Word from the

EDITOR Thanks to readers like you and our fabulous advertisers, I am happy to bring to you our third issue of VINO, now in its second year of existence. Living in Paso Robles Wine Country, I enjoy having the opportunity to taste a wide variety of wines, go to many wine events and just learn more about the wine industry and culture. One Friday in February, I, along with three friends, spent the afternoon wine tasting. We knew we could only make it to three wineries, both due to time and too getting tipsy. Our first stop of the day was at Thomas Hill Organics in downtown Paso Robles. We chose to not include wine with our food, so we’d be fresh when we got to the wineries. I had never been to Thomas Hill Organics, but was not disappointed. Our wine tasting stops included Clayhouse, Rockin’ R and Clautiere. We had stopped by the Paso Robles and Atascadero chambers of commerce before heading out and had wine tasting coupons for the three, though we quickly discovered that the Union Road Trail coupon was no longer valid. But the tasting room attendants graciously gave us a discount anyway, and we were grateful. It was a fun afternoon with the girls, tasting different wines, and putting on crazy wigs at Clautiere. No matter where you go, the most important things for a fun afternoon are the friends you bring along and the tasting room attendants. Follow my wine-tasting experiences on our Facebook page, www.facebook.com/vinolifestyle, and post your own photos and wine-tasting notes. To opt-in to our monthly newsletter, text vinopaso to 22828 or go to our Facebook page and click on “Join My List.” You may also opt-in via your mobile phone by going to www.vinopasorobles.com/newsletter, or scan the Mobile QR Code on the right.

FALL 2011 Published by the Robles Pressgeared & VINO is a localPaso magazine toward Atascadero News Paso Robles Wine Country events, 805.237.6060 wineries www.VinoPasoRobles.com and the local community.

It is published by the Paso Robles Press and Atascadero News three times per year.

The VINO full magazine is available online at www.VinoPasoRobles.com Publisher: Jason Cross jasonc@pasoroblespress.com

Advertising Director: Karli Twisselman karli@pasoroblespress.com

Editor: Heather Young heather@vinopasorobles.com

Contributors: Aaron Crutchfield Meagan Friberg Josh Petray Lisa Pretty Creig P. Sherburne Hayley Thomas

Let us know what you think. Send your letters to VINO, attention Heather Young, 5660 El Camino Real, Atascadero, CA 93422, or email heather@vinopasorobles.com. — Heather Young, Editor

CONTACT INFORMATION (805) 237-6060 www.VinoPasoRobles.com www.PasoRoblesPress.com www.AtascaderoNews.com

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Spring 2012 | Page 3

meet the winemakers:

For this issue we headed out to photograph our Spring 2012 Rock Star winemakers: John Backer of August Ridge Vineyards, Janell Dusi of J. Dusi Wines, Dave King of Vista Del Rey, Frank Nerelli of ZinAlley, Tiffinee Vierra of Derby Wine Estates, and Rick Quinn (not pictured) and Dave Nichols of Opolo. I love the coast in the winter. Photographing there is better than at other times of the year. The winemakers, as always, were good sports as I directed them onto the pier, under the pier, with wine glasses, without wine glasses and everything in between.

This group of winemakers all produce zinfandel, which will be the highlight at the Paso Robles Wine County Alliance’s annual Zinfandel Festival March 16 to 18. The single-varietal festival is a great time to compare and contrast each winemaker’s version of zin, so be sure to stop and taste the zins of each of our Rock Star winemakers. Each of these winemakers has a different history, a different way of making wines. They each do it for the love, but are people just like us. Get to know our Rock Star winemakers, and then stop by the tasting rooms and taste their wines for yourself. —Heather Young, Editor

Rock Star

WINEMAKERS

WINEMAKER

John Backer

Making wine is more than a job for John Backer — it’s a lifestyle

Josh Petray/VINO

John Backer takes a moment on a winter day at the Cayucos Pier during the VINO photo shoot.

Aaron Crutchfield VINO

or some, making wine might be a job. But for John Backer, it’s a lifestyle. “A small winery is definitely a lifestyle play,” said Backer, owner and winemaker of August Ridge Vineyards near Creston. “You’re never going to get rich, you’re working seven days a week, 10 hours a day, doing a million different things, and it’s definitely a way of life. Either you like it or you don’t.” Prior to his time as a winemaker, Page 6 | Spring 2012

Baker spent time as an officer on active duty in the United States Navy. He then ran a business making handmade furniture before running factories in the Silicon Valley for various companies. Then in the spring of 2001, Backer and his wife, Jill, came to the Central Coast. “My wife grew up in San Jose and didn’t want to raise her kids in San Jose,” he said. “My family had grown grapes since the late 1800s in the Fresno area, so the vineyard thing was sort of a natural for me. She comes from a family of Italian descent, where food and wine is a big part of their

ancestry and the way they live. It sort of made sense for us from that perspective.” Although the family farm is no longer in the family, and Backer himself didn’t grow up on it, as his father was the last one to do so. He still had an interest from an early age. “I’ve always been interested in it, and I’ve always been interested in it from a food and wine perspective,” Backer said. “I like to grow things and I like to make things. I’ve lived in rural areas most of my life and like living in rural areas, and this suits my lifestyle a lot better than living in a big city.”

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Aaron Crutchfield/VINO

When the Backers decided it was time to buy land to start a vineyard, with a specific thing in mind they wanted to do, their search led them to 40 acres outside Creston, where the winery sits today. The property has a very high diurnal temperature swing, cool at night, and it has a lot of east-facing slopes.

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“Growing the Italian varietals, it ends up being about the best place you can do it because you can get the heat in the day and the coldness at night, and you avoid the sunburn problem,” Backer said. That’s key for the Italian varietals the Backers knew they wanted to grow. Since 2001, August Ridge has grown

to include the Backer family home as well as the winery operation. Daughter Isabella, 8, or dog Lucy are just as likely to greet visitors as John or Jill. It’s that small-time, family way of doing things that keeps Backer going. “In a small winery like this, there’s always something that happens that’s amusing, whether it’s during crush, when you’re farming it, or one of the events, there’s always some event,” he said. “And it’s easy to take yourself too seriously, and if you do, you miss those things.” For example, a cat trying to jump into a fermenter. “Every winery has a dog, but ours also has a bunch of cats,” Backer said. “One of the funniest things I ever saw was a cat jump into a fermenter full of fermenting wine. That cat levitated back out of the fermenter faster than you can possibly believe. I don’t even think it got wine on its paws. It was funnier than hell to see that happen.” Luckily, the wine had a cloth covering over it that was originally meant to keep insects out. That meant none of the wine had to be thrown out, because the cat was kept out of the wine. The little bits of humor here and there are just one of the many things Backer likes about his job. “That probably depends on the day. I really like the farm piece; I really like the wine production piece; I enjoy the interaction with the customers, particularly the one-on-one interaction. I’m not really interested in selling wine by the pallet to some guy in New Jersey I’ve never met. So it really depends on what I’m doing. I guess I’d have to say I really find the whole thing satisfactory.”

August Ridge Vineyards 805-239-2455 8790 E. Highway 41, Creston www.augustridge.com Spring 2012 | Page 7

Rock Star

WINEMAKERS

WINEMAKER

Janell Dusi Dusi family tradition — with a new perspective

Josh Petray/VINO

Janell Dusi crafted her first vintage in her teens while at Templeton High School.

Josh Petray VINO

arming is in her family, but it wasn’t until now that a Dusi showcased the quality of its grapes under a wine

label. After four generations during which the Dusi family has cultivated “Dusi Juice,” J. Dusi owner/proprietor Janell Dusi is equally at home working between the rows of old vine zinfandel on her family’s roughly 80-year-old, 100-acre Paso Robles property as she is in the garage and ware-

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house stomping down. Dusi, a Templeton High School and University of California, Santa Barbara graduate and the granddaughter of the Italian proprietors who so aptly named their grapes for their families, stays true to her roots. Dusi’s introduction into farming began at an early age, but it wasn’t until later in life that she discovered her passion for winemaking. The Paso Robles native was only in her late teens when she crafted her first vintage during a class at Templeton School. The fruits of her labor, she chuck-

les now, ended up as Christmas gifts to her teachers. She later entered her own wine in the home winemaking contest at the California Mid-State Fair. Her early days of winemaking were influenced by her grandfather, Dante, and later Austin Hope of Hope Family Wines — who assisted her on the school project as her brother’s best friend and college roommate. For nearly a decade, with no licensing or bonding, she worked out of the garage, a testament to a small start. No yeast inoculation — just the basics.

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“It was all natural,” Dusi said. “We would be down there punching with a big mallet-type stick, squeezing down with cheesecloth.” Now, Dusi is in charge of J. Dusi Wines, which sources its grapes from amongst the various plantings on the property, which abuts Main Street on the west side of Highway 101. “Zinfandel was our whole lives,” Dusi said. J. Dusi focuses on just that — zinfandel — with a portfolio that includes ports. Experimentation with varietals such as syrah and Carignan soon followed. To this day, tending to the vines is a full-blown Dusi family operation that includes her brothers, one highly successful in the trucking industry and another in banking. Dusi’s roots in farming date back to her father, a wheat and barley farmer for 30 years prior on about 20,000 acres in south Monterey County and north San Luis Obispo County. Growing up as kids, wheat and barley fields were their playgrounds. In Paso Robles, the family specialized in grape farming but never dabbled in winemaking too much. Until Janell. She remembers first introducing the idea. The family thought she was crazy, but in the end they ended up throwing their support behind her after she demonstrated her determination. “We do vineyards, so when I said, ‘I want to make wine,’ they said, ‘you’re crazy. We do grape growing; we don’t make wine.’ And I said, ‘why not?’” Currently, the Dusi vineyard sells 90 percent of its grapes to other wineries including Four Vines, Turley and Tobin James. Dusi strives to showcase the entire 100-acre vineyard with the remaining 10 percent. Dusi is proud to say that her zinfandel is from the Dusi Vineyard as a whole. She takes about three tons from all of the different sections, where varying soil types, elevations and sun exposure come into play.

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VINO photo courtesy of Janell Dusi

The Dusi family has a long family history steeped in dry land farming and grape growing. Pictured from left, Matt, Ali and Michael; grandfather Dante, and his great-grandkids Dante, Parker and Delaney; grandmother Dottie; and Janell, Joni and Mike. “I want to show wine that showcases the vineyard as a whole and represents the soil types, the climate,” she said. That means not creating an “overly ripe, over-extracted, over-oaked beastly wine,” Dusi said. “But more of a restrained, food-friendly zinfandel wine.” Because her wines cannot be found in many retail stores and it can typically be difficult to attain, Dusi doesn’t typically enter into contests or seek high accolades. She’s more at home at places like the Paso Robles-based, inaugural Garagiste Festival, where she feels at ease having spent so much time in the garage making wine. Now with her own label where Dusi’s biggest challenge is trying to do it all “and do it well,” she oftentimes feels most at home in Paso Robles farming at the family’s head-pruned, dry-farmed vineyard. “Half the time I feel more comfortable out the vineyard, than on a sales trip or a nice dinner,” she said.

VINO photo courtesy of Janell Dusi

J. Dusi Wines 805-451-7944 www.jdusiwines.com Spring 2012 | Page 9

Rock Star

WINEMAKERS

WINEMAKER

Dave King Celebrating 15 years of a focused dream

Meagan Friberg/VINO

Dave King and Carol Dehart-King outside their rustic Vista Del Rey tasting room with their dogs Daisy and Shylo. A tabby cat sitting on the table is one of four who roam the grounds and greet visitors.

Meagan Friberg VINO

hey say wine is king in the northern section of San Luis Obispo County, and that has never been more evident than at Vista Del Rey Vineyards and Winery. Vista Del Rey means â&#x20AC;&#x153;View of the Kingâ&#x20AC;? in Spanish. Situated on a hillside just northwest of Paso Robles, the small mom-and-pop winery is owned and operated by Dave King and his wife of 13 years, Carole DehartKing, who are currently celebrating 15 years of successful winemaking. Page 10 | Spring 2012

At the rustic tasting room, two friendly dogs, Daisy and Shylo, greet visitors. The unique winery fits the Paso Robles image of a small, family-owned winery. Visitors experience many styles of zinfandel and Barbera as they enjoy the panoramic view of the Santa Lucia Mountains and surrounding area from this acclaimed dry-farmed vineyard. The hands-on winery specializes in hospitality, offering a selection of food items and wine accessories. At an elevation of 900 feet, Vista Del Rey has mainly southern-facing, rolling hill

vineyards planted on well drained, moderately deep, silty clay loam soils. The original vines in the Hacienda (home) vineyard are more than 30 years old, with newer blocks planted in the late 1990s. The typically hot summer days and cool nights provide ideal growing conditions for the vines. The wide diurnal temperature range is what King attributes to the promotion of the outstanding, rich flavor characteristics of his varietals. Vista Del Rey vineyards are dryfarmed, planted as close together as possible due to competition for limited moisture,

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Meagan Friberg/VINO

Dave King planted Barbera grapes after purchasing the land that would become Vista Del Rey. He is shown with a bottle of Barbera, a product that now accounts for 50 percent of the winery’s sales. The wines at Vista Del Rey have won numerous awards over the past 15 years. with 11- by 11-foot spacing between the vines. With roughly 320 vines to the acre, King said the reason for the wide spacing is due to the dry farming, the “more traditional way” with no drip system used except to start new vines. King grew up in Southern California, earned a degree in agricultural engineering from Oregon State University and served 22 years in the United States Navy. He completed his master’s in oceanography and taught geology, oceanography and chemistry at the Naval Academy. After retirement, King worked eight years as a systems engineer with Science Applications International Corporation in San Diego. “Essentially, I worked 30 years for the government, either as a blue suit or on the other side,” King said. “It was very fulfilling. It got me to where I wanted to be. The bonus was the Navy took me around the world and exposed me to world-class wines.” Knowing he wanted to retire in California, King looked for an affordable location with a relaxed pace of life to begin his

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wine making dream. He worked crush at Wild Horse in 1993, moving to the area in September 1994. That first crush was King’s idea of a vacation from his highstress engineering job. “I knew if I could get through it I would be just fine,” King said. “It just reinforced that this is what I wanted to do. This was a focused dream, and I did a lot of research.” King analyzed the economic side of the wine business and determined he could afford to plant 10 acres at a time. He established his niche of dry-farming Barbera early on. The warmer climate helps ripen the high-acid grapes, allowing for higher sugars to balance the acidity. Today, nearby tasting rooms regularly send visitors to Vista Del Rey specifically for the Barbera. “I planted that two years after moving here, knowing I needed to have a niche,” King said. “It’s a niche that saved us. It is 50 percent of our sales now.” Producing wines aged in carefully selected French and American oak barrels; care is given in preserving the bright, invit-

ing forward fruit characteristics. Each estate vintage reflects unique seasonal variations that exist from year to year. King believes great wines are made in the vineyard and takes pride in working with what the vineyards give him, rather than forcing the wine in a given direction. He does his own mechanical tractor work and avoids the use of chemicals for weeds or pests in his sustainable vineyards. With a vast knowledge of wines and the wine industry, talking with King means getting an education for visitors to the Vista Del Rey tasting room. A call prior to visiting helps ensure an unforgettable wine lesson and tasting.

Vista Del Rey Vineyards 805-467-2138 7340 Drake Road, Paso Robles www.vdrvineyards.com Spring 2012 | Page 11

Rock Star

WINEMAKERS

WINEMAKER

Frank Nerelli Brings soft, fruit-forward zinfandel to your lips

Heather Young/VINO

Connie and Frank Nerelli stand at the mouth to Cayucos Pier before the Rock Star winemaker photo shoot.

Hayley Thomas VINO

inAlley is a no-fuss Westside winery with plenty of small town charm, and that’s thanks to renegade winemaker Frank Nerelli. On any given day, you can find the longtime farmer, age 63, out in the vineyard or in the tasting room, which doubles as a working winery, gift shop and general hangout for zinfandel lovers. Nerelli, who fondly refers to the space as “ground zero,” is personable, Page 12 | Spring 2012

with a warm smile and a wry wit. A novelty sign outside suggests that “hippies use the back door” and a life-size cutout of Willie Nelson (cradling a bottle of ZinAlley wine) greets tasters. It’s a casual, relaxed atmosphere, but Nerelli is anything but casual when it comes to wine. He produces just 500 cases of zinfandel a year, and he’s dedicated to crafting the very best in the state. “The fact that we’re in the slot of the Templeton gap here has a real big influence on the wine, giving it a lot of spice and pepper because of the cool afternoon

breezes off the water,” he said. “That, with my technique — it all goes hand-in-hand.” The winery, located off Highway 46 West, has always been family owned and operated. Three acres of zinfandel grow just outside the winery, visible from the highway. Nerelli and his wife, Connie, bought the property from Nerelli’s uncle, Victor Pesenti, in the early ‘70s. They planted dry-farmed, headpruned vines, grown in Old World tradition. Following in the footsteps of his father, Aldo Nerelli, and grandfather, Frank

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Pesenti, Nerelli said he’s proud to share in the heritage of award-winning zinfandel. “When I bought the land, we just raised cattle and barley. There were no grapes except for the old-time vineyards,” he said. “There were just a few of us in the ‘70s.” The winemaker took pleasure in experimenting with different techniques and styles, always inviting friends and family into the cellar for tasting. He soon saw a pattern develop. “My zinfandel is designed around that palate that I started to see evolve,” said Nerelli. “It’s more of a fruit-forward, very soft zinfandel. The spice and pepper is there, but I tried to build a softer, more fruit-forward-style wine.” Nerelli’s wine labels are also distinct. “The design of our label was an adventure in itself,” he said. While traveling through Italy in 2001, Connie discovered an artist in the little town of Greve, in the Chianti district in Tuscany, who agreed to create a different “alley” painting every year to grace the label. The phrase “Vicolo della Zinfandel,” is Italian for “Zinfandel of the Alley,” the “alley” being the famous Templeton Gap. A lot has changed since the old days, and Nerelli said the “secret is out” when it comes to the Paso Robles Wine Region. Still, you won’t find this winemaker changing up the way he does things. Nerelli’s still on a one-man mission to create the very best zinfandels. “I figured out a long time ago that 500 cases is about all I can handle for one man,” he said, adding that the last vintage was rough for most, what with the rain and frost wreaking havoc on the grapes. However, like many local winemakers, he’s excited about the flavors. “The quality is super,” he said. “It’s off the charts, but there’s not a lot of it.” For visitors looking for an authentic wine tasting experience, ZinAlley’s the place to be. The winemaker is known to chat up tourists, talking about the history

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Hayley Thomas/VINO

Frank Nerelli of ZinAlley Winery checks on the wine in his tasting room. He fondly refers to the space as “ground zero” for all things zinfandel.

of the region and his deep roots in the area. “It’s a pretty magical area. I love to see the satisfaction on people’s faces when they taste [my zinfandel], and I like to talk to people,” he said. “I like to please their palates.” It’s a lot of work for one guy, but Nerelli’s got energy to spare. “You have to have a real passion and a real drive,” he said. “It will burn a lot of people out, but I love it. I wouldn’t still be here if I didn’t.” ZinAlley Winery is in the heart of the Templeton Gap about three miles west of Templeton on Highway 46 West near Vineyard Drive.

Hayley Thomas/VINO

ZinAlley Winery 805-238-0959 3730 Highway 46 West, Templeton www.zinalley.com. Spring 2012 | Page 13

Rock Star

WINEMAKERS

WINEMAKER

Tiffinee Vierra Taking on challenges and celebrating life

VINO photo courtesy of Tiffinee Vierra

Derby Wine Estates winemaker Tiffinee Vierra smiles for the camera while filming for TV.

Lisa Pretty VINO

s a food science major at Cal Poly, Tiffinee Vierra always knew she wanted to be on the production side. She enjoyed research and really liked the idea of creating something. With all the great wines in the area and the growing industry, she found herself working part-time at a wine shop while she was attending school. There she met several Page 14 | Spring 2012

winemakers and spent a great deal of time reading about the industry. She worked in the tasting room at Wild Horse Winery and, after graduating, began to search for a production job on the Central Coast. Unable to find something suitable at the time, she took a position at a transformer oil company in Sacramento. After working in Sacramento, Vierra was drawn back to the Central Coast and the wine industry, looking for new challenges. She gained experience working as

an enologist at Edna Valley, and for a while she worked on the hospitality side at Tablas Creek; she was assistant winemaker at Four Vines. Her passion for travel and new adventures led her to South America with Steve Vierra, her boyfriend at the time. They went to the same high school, had mutual friends and found they had a lot in common â&#x20AC;&#x201D; including their passion for wine. They were married in 2005 and once again came back to the Central Coast. 2005 was also the year Vierra began

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VINO photo courtesy of Tiffinee Vierra

Tiffinee and Steve Vierra in Costa Brava-Cadaqués, Spain.

working in the cellar for Derby Estate Wines, where she is now the winemaker and general manager. “I feel like I won the lottery. I love what I do and [love] working for Ray and Pam,” Vierra said. “Being part of a very trusting, generous, family run winery is ideal for me.” She also enjoys the challenge. With 400 acres of estate vineyards growing 23 grape varieties in three diverse locations, each vintage offers something different. Vierra’s husband is the director of vineyard operations, and she finds it easy to work with him since they both respect each other’s knowledge and position. They work closely together at harvest determining the best time to harvest the fruit based on the style of wine that will be produced. Vierra said she looks forward to eventually moving into the new Derby Winery and tasting location in downtown Paso Robles. The Derbys purchased the long-vacant Farmers Alliance building, a 1922 landmark, and have been working to revitalize the iconic building to create what is promised to be a very impressive facility.

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VINO photo courtesy of Tiffinee Vierra

Tiffinee Vierra works in the winery during harvest week in 2009.

As she waits for the Derby-owned winery to be completed in 2014, she is happy to be making wine at a leased facility. Prior to the 2011 harvest, she made the wine at a custom crush facility. The first harvest at the leased facility, with her own equipment, and complete control was a wonderful experience. Making between 1,800 and 2,200 cases of wine allows her to focus on quality. Derby produces wines with totally different styles including a sparkling pinot noir, pinot gris, “Fifteen 10” white Rhône blend, pinot noir, cabernet sauvignon, petite sirah, syrah, zinfandel, “Fifteen 10” red Rhône blend, “Implico” red Bordeaux blend, counoise and “De Facto” port. Picking a favorite is very difficult, and as a winemaker she tends to favor the wines that provide the greatest challenges while delivering something worth celebrating at the end. For this past vintage she said that was the pinot noir from the Derbyshire vineyard in San Simeon. The fruit is very unique, had very small berries, and yet, in the end, produced a wine that was a total pleasure. Given the 23 grape varietals and three

diverse vineyards, Vierra faces a great number of challenges each and every vintage. With so many different elements to work with, she is able to be extremely creative, and customers will likely see some unique wines such as picpoul and proprietary blends added to the Derby lineup in the near future. While making wine tends to take up the majority of her time, Vierra finds time to enjoy life. She hikes and swims, and has two miniature dachshunds. On the creative side, she has an interest in fashion, as well as interior and graphic design. Needless to say, she enjoys sharing wine with Steve over a home-cooked dinner.

Derby Wine Estates 805-238-6300 5620 Highway 46 East, Paso Robles www.derbywineestates.com Spring 2012 | Page 15

Rock Star

WINEMAKERS

Rick Quinn AND Dave Nichols

Opolo winemakers are partners sharing a passion for wine and good times

Opolo owners and winemakers Dave Nichols and Rick Quinn.

Lisa Pretty VINO

ick Quinn and Dave Nichols have been making wine together at Opolo Vineyards since 2001. What began as a discussion between two neighbors in the city of Camarillo during a chance encounter is now a successful winery operation producing approximately 50,000 cases of wine. The story of how the two men began making wine together is a fun one. Rick had been making what he refers to as “backPage 16 | Spring 2012

yard” wine as a home winemaker for several years. Every harvest he would head up to Paso Robles and purchase half a ton of cabernet sauvignon and half a ton of merlot. His friends joined him for the annual trip, helped crush the grapes and celebrated with a barbecue and plenty of wine. Then one year, Quinn’s grape supply was cut off since the winery he had been purchasing the fruit from did not have enough merlot to spare his usual share. He loved the Paso Robles fruit and was worried about his future supply.

Lisa Pretty/VINO

Quinn’s day job was in real estate, and he realized it would be a great time to purchase land and plant vineyards. Thinking of it as a good investment he began his search for land and when he heard about the 80acre property on Vineyard Drive, now known as Opolo Vineyards, he purchased the property sight unseen and began planting his vines. A short time later he found another 200-acre property with two adjoining parcels. Back home in Camarillo he was out for a stroll and ran into his neighbor —

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Nichols. Nichols had a business producing wireless products and also dabbled in home winemaking. After hearing about the property and the income potential for a vineyard in Paso Robles, Nichols decided to purchase one of the parcels. Nichols purchased the other, and they formed a partnership with no intention of making commercial wine. For a few years they sold the majority of their fruit to Napa and local wineries, keeping just a little for their home winemaking projects. Then the grape market became much more competitive, and they had to work a little harder to sell their fruit. The duo decided to get a license and make wine under the Opolo label to showcase what the fruit from their vineyards could do. An old tractor shed was converted into a winery, and they made their first commercial wine together. In the early days it was just 1,000 cases, and on weekends when Quinn or Nichols was at the winery they would put a sign out at the end of their dirt road letting people know they were open for tasting. What Nichols refers to as “a hobby that got out of control” is now a winery that produces more than 30 different wines that are distributed in 15 states. The winery has expanded with an improved tasting room, plenty of space for parties and, recently, a bed and breakfast with a full commercial kitchen. “We followed a simple formula for success,” Nichols said. “First we concentrated on making a wine that people really liked, and then we tried to make the experience fun.” Both partners agree that the entire adventure has been fun, and that remains a top priority for themselves, their team and their customers. Quinn and Nichols are still neighbors in Camarillo, where they both live with their families. They have a business office down south, and both split their time between the two locations. Their lives have overlapped in many areas, including coaching their children’s soccer teams together. While neither will say the other is in charge,

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VINO photo courtesy of Opolo Winery

Opolo owners and winemakers Dave Nichols and Rick Quinn get ready to carve a lamb at a winery event.

they do agree to have very different skill sets that when combined work extremely well. They continue to work on improving the quality of the wines, on offering new experiences to their many fans, and will soon be adding a still to the winery operation. Their hard work is paying off, and they measure the success by the amount of laughter they hear in their tasting room. They both enjoy giving customers the inside scoop through winery tours, a ride around the property in “the bus” and by sharing stories about their adventure.

Both men expect to someday retire in Paso Robles; however, at this time they have family ties down south, and Nichols still has his wireless products business.

Opolo Vineyards 805-238-9593 7110 Vineyard Drive, Paso Robles www.opolo.com Spring 2012 | Page 17

ART

Sojourning art forms Paul Finley of Sojourner Surfboards turns grassroots approach into handcrafted beauty Josh Petray VINO

sojourner is a temporary resident, a traveler — one who is on a journey.

Take one step into Morro Bay-based custom surf craft shaper Paul Finley’s shaping room located off Quintana Road, and the essence of that notion comes to life. Finley may be a traveler of sorts in his own right, but his surfboards are sure to take you on a journey. A journey into the heartfelt, grassrootsbased surf artistry that defines what Sojourner is about — and serves as a reminder to Finley to keep things in tune with his eternal perspective. Take a look around and the multifarious nature of the surf craft he shapes by hand reflects an individual highly in tune with nature and the finer points of surf artistry. Born in Pennsylvania and later moving to Florida, Finley caught his first wave when he was 13. He was hooked. It wasn’t until later in life that Finley discovered surfboard shaping. His humble roots began in his teens in a room split by 8millimeter plastic. Shaping dominated the room; he slept in the closet. But now that he has his own studio in Morro Bay, there’s plenty of space for the hippy-esque Finley — a family man — to dedicate to his passion: crafting custom-built, handcrafted surfboards of all shapes and sizes. Some are asymmetrical; others are Page 18 | Spring 2012

made of fine woods such as alaia. Experimentation reigns supreme and he has a penchant for wily resin tints and eclecticism. “The whole idea was having eternal perspective on this life and realizing that a lot of the things that we do are that we get consumed by, and they are all temporal things that don’t have a massive amount of eternal value,” Finley said. “Sojourner kind of sprung from that.” It serves as a reminder to the artist of the importance of how to run his business. He’s not in it for the money. The artistry — and joy of watching others surf his art — provides enough satisfaction. “The relationships are more important than the dollar signs at the end of the day,” Finley said. Though his shaping approach embraces all shapes and sizes, the boards Finley gets the most enjoyment out of are the “more creative, eclectype of Heather Young/VINO tic boards.” He feels they will provide a unique type of ride perhaps atypical with one a surfer might pick up at your local surf shop rack. Drive along Highway 1 on any given morning and you may see Finley out in the water, gracefully sliding across slabs of aqua-green faced waves, bottom turning out his finless surf craft across open faces or stalling single-fin retro boards into pearly lips. That’s because for Finley, his artwork directly coincides with his own surfing experiences. Perhaps like winemakers, Finley’s art is a trial-by-use approach. “Personal experiences in the water pushed me toward trying to develop different types of shapes and different designs,” Finley said.

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Besides pushing the limits in modern-day shaping — experimenting with asymmetrical and finless shapes — and whatever the client so desires, for that matter — Finley’s artistry is characteristically colorful. The end result is a surfboard menagerie of elaborately and excessively intricate hues and colors that can transfix spellbound reactions. Using resin pigments, Finley enjoys the abstract designs that became one vibrant masterpiece — a surfboard that cannot be duplicated. “Part of the integrity of the board is the artwork,” Finley said. Don’t let the world-class artwork that adorns his own body in the form of tattoo work intimidate. Underneath those sleeves of multi-hued drawings is a softhearted fellow, mellow and earthy — and always in deep appreciation for life.

Besides being a stylish surfer himself, Finley, 30, is a dedicated father and family man at heart, and he takes that same dedication and attention to detail in the shaping room into whatever endeavors his life may offer when sojourning. He enjoys sharing the Central Coast lifestyle with his wife, Katy, and daughters, Annabella, 6, Liliana, 5, and Penelope, 18 months. For more information on Sojourner, call 805-904-5079 or go to www.sojournersurfboards.com.

Editor’s note: While this artist feature does not have an obvious link to the wine community, Paul Finley of Sojourner Surfboards brought out several of his artist boards to be used in the Rock Star winemakers’ photo shoot in Cayucos. We thank him for bringing the boards out, and want to share his art with our readers.

VINO photo courtesy of Dunes Street Photography

The Sojourner family, from left, Paul Finley, Liliana, Annabella, wife Katy, and Penelope.

VINO photo courtesy of Dunes Street Photography

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VINO photo courtesy of Dunes Street Photography

Spring 2012 | Page 19

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At Venteux Vineyards, we are dedicated to producing exceptional wines. From soil to bottle, our hands-on approach allows us to uphold the highest level of care in all aspects of the winemaking process. Our extremely small productions of Rhone wines showcase a style of balance, elegance, and finesse. The purity of our 100% varietals and the bold flavors of our unique blends is a testimony to our dedication and passion for the art of viticulture. We invite you to visit us at our 22-acre dry-farmed estate located in the Templeton Gap. Picnic on the grounds, explore the vineyard, and taste our hand-crafted wines in our rustic and inviting tasting room.

Open 7 Days a Week from 10am to 5pm and by appointment

1795 Las Tablas, Templeton | 805.369.0127 | www.venteuxvineyards.com Page 20 | Spring 2012

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“

So life's year begins and closes; Days though shortening still can shine; What though youth gave love and roses; Age still leaves us friends and wine.

— Thomas Moore

"Wine brings to

”

light the hidden secrets of the soul, gives being to our hopes, bids the coward flight,

“A bottle of

drives dull care

wine begs to

away, and

be shared;

teaches new

I have never

means for the

met a miserly

accomplishment

wine lover.”

of our wishes."

— Clifton Paul Fadiman

— Horace

“Wine is bottled poetry” — Robert Louis Stevenson

"Clearly, the pleasures wines afford are transitory — but so are those of the ballet, or of a musical performance. Wine is inspiring and adds greatly to the joy of living." — Napoleon

“Consuming wine in moderation daily will help people to die young as late as possible.” — Dr. Philip Norrie

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W “

hen it comes to wine, I tell people to throw away the vintage charts and invest in a corkscrew. The best way to learn about wine is the drinking. — Alexis Lichine

”

Spring 2012 | Page 21

IN FEATURE THE NEWS

Report shows rise in shipments of bulk wine Aaron Crutchfield VINO

he shipping of bulk wine has grown significantly over the past two decades, according to a report issued in January by Rabobank, and will continue to do so in the coming years. “The Incredible Bulk: the Rise in Global Bulk Wine Trade,” released by Rabobank’s global food and agribusiness research and advisory department, looks at growth over the last two decades and implications for wine suppliers as bulk wine continues to grow. Exports of bulk wine have about doubled over the past decade, at the expense of bottled wine shipments, especially among suppliers in the “New World.” The bulk format is up to almost half of total export volumes. “Some of the growth in bulk imports is simply to save costs and reduce the environment impact by shipping in bulk and bottling in the destination country,” said Matt Turrentine, partner with Turrentine Brokerage. “But some of the growth has been fueled by a demand for less expensive wine. This has a limited impact on the local wine industry, and has much more of an impact on the Central Valley, which directly competes with international bulk wine.” The volume has gone from 558.5 million liters to 1.237 billion liters in the past decade.

Page 22 | Spring 2012

“The democratisation, commoditisation, innovation and oversupply of wine, along with currency rates and changing trade flows, have changed both the conventional supply chain model and the distribution of value along that chain,” according to the report. The biggest suppliers of bulk wine, according to the report, are Australia and Chile, while the biggest importers are the United States, the United Kingdom, Germany and China. Cost savings are a chief reason for shipping wine in bulk, with $140 million lopped off the cost of transport, duty, packaging and associated costs, according to estimates in the report. The shift to bulk shipments equates to more than $1 billion generated in destination markets instead of at the production source, according to the report, which notes that a challenging retail environment, a decade of oversupply, and other factors have constrained supplier pricing power and access to distribution in key import markets. The report forecasts that bulk wine shipments will grow further, despite tightened global supply, as suppliers continue to look for low-cost supply and distribution alternatives. But, “suppliers who cannot compete on a commodity product level, due to high currency rates or cost structures, will need to emphasize product innovation and brand differentiation in order to survive.”

VINO

Visit our website:

www.vinopasorobles.com

VINO

Spring 2012 | Page 23

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IN THE NEWS

Central Coast frost disaster leads statewide grape harvest decline Region’s output falls 28 percent from 2010. Aaron Crutchfield VINO

he Central Coast wine region was hammered by frost in April 2011, resulting in production 28 percent lower in 2011 than 2010, according to a new report. Things were even worse in San Luis Obispo and Santa Barbara counties, where the crop was down 35 percent in 2011 compared to 2010. The Central Coast harvested 150,000 fewer tons in 2011. The California Preliminary Grape Crush Report, released in February by Turrentine Brokerage, shows that statewide, the harvest was down seven percent from 2010, totaling 3.34 million tons. Although the 2011 harvest statewide was at about the five-year average, according to the report, it comes at a time when inventories are at record lows, meaning supplies will continue to be tight. “Even though the crop in total was equal to the five-year average, the key fact is that it was far short of demand,” said Brian Clements, vice president of Turrentine Brokerage. “Consumer sales continue to grow, and wineries would have liked to have crushed hundreds of thousands of additional tons.” According to the report, although the overall tonnage was at the average, the problem is that key varieties were hit hard. Pinot noir was up 15 percent and pinot grigio was up 19 percent, while muscat was up seven percent, but merlot was down eight percent, cabernet sauvignon was down 14 percent and chardonnay was down 15 percent. The pinots’ gains were mainly due to new acreage coming into production in 2011 and healthy yields in the Central Val-

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VINO file photo

ley, which only saw a two-percent reduction in production, compared to the bigger drops in the coastal regions. Coastal pinot noir was down 11 percent, while interior pinot noir production was up 67 percent. But even the gains in production for some varieties aren’t enough to keep up with demand. “The Muscat varieties, used for the quickly growing moscato category, increased only seven percent, or the equivalent of only 380,000 cases,” Turrentine Brokerage President Steve Fredricks said. “Moscato has been posting sales growth of well over 75 percent.” In the Central Coast region, the 150,000-ton reduction equates to 25 million gallons. Chardonnay was a particular disaster in the region, down 32 percent in Monterey and San Benito counties and down 40 percent in SLO and Santa Barbara counties. According to the report, that means 59,000 fewer tons of chardonnay was harvested, the

equivalent of 10 million gallons. That means more than 4 million fewer cases of finished wine. The chardonnay output in SLO and Santa Barbara counties was the lowest since 1999. Meanwhile, cabernet sauvignon was down 27 percent in the northern two counties and 39 percent in the southern two, making for a reduction of 34,000 tons or 5.6 million gallons. The statewide reduction in production, when winemakers would have loved an increase, will likely make in impact in consumers’ pocketbooks. “This average-sized crop comes at a time when industry inventories are at record lows,” Fredericks said. “There is increased demand for all the major varieties — most of which experienced lighter crops. Supply will remain short for the foreseeable future, keeping prices strong for grapes and bulk wine. Ultimately, consumer prices will increase as well.” Spring 2012 | Page 25

ART

A laugh in the graveyard Humor and whimsy are the order of the day Creig P. Sherburne VINO

wanted her to paint [the label],” Campbell-Taylor said. Campbell-Taylor said that True came out to look at the vinehe difference between a graveyard and a cemetery is that a yard and get a feel for the Campbell-Taylors’ taste and style. cemetery is a plot of land earmarked for burying dead peoThe painting, a fauvist interpretation of the vineyard including ple in; a graveyard is the same, only at a church. the graveyard at the base of the driveway, Campbell-Taylor said, So when Paula and Rob Campbell-Taylor bought their San turned out perfect, and she couldn’t be happier. Miguel vineyard — situated on “You can’t be sad when the site of a former church you look at the labels beand including a 130-yearcause it’s happy colors,” she old graveyard, the name said. was obvious. The bright painting is “When we bought the used as the label for the land in 2003, we fell in vineyard’s more modestly love with the charm of the priced wines. country,” Paula said. On the higher end, Paso “We’re 12 minutes from Tombstone red, white and Vons, but feel like we’re in pink, the label is an honestthe middle of nowhere. to-goodness tombstone. And the graveyard has Designed by Atascadero such a charm, so we named designer Jan Wolfinger, the [the winery] ‘Graveyard labels are an upbeat take on Vineyards’ in honor of it.” the classic tombstone of But, Campbell-Taylor yester-year with ornamenacknowledged, the word tal filigree, climbing vines “graveyard” has pretty and classic typography. grim connotations, and she “If you talk to Paula at herself is anything but all, you know her personalgrim. For the bubbly, greity really drives all the viVINO photos courtesy of Graveyard Vineyards garious and hardworking suals,” Wolfinger said. “She Left: One of Graveyard Vineyards wine labels which features a bold, woman, the obvious black laughs at everything, so it friendly painting by Bakersfield artist Claudia True. The bright bold colors and gray and scary and naturally helps inspire that were a deliberate juxtaposition with what could have been a dreary name. Goth designs were right whimsy in the end prodout the window from the uct.” Right: One of Graveyard Vineyards higher-end labels — one in which jokes get-go. Wolfinger said that deabound. “You try to find a path signing the “frame” around for yourself, you try to True’s painting and the trust your gut feelings,” Campbell-Taylor said. “I wanted to have tombstone label itself were both pretty easy because Campbell-Taythe colors in the label. We’d go stand in the grocery store looking at lor had a vision and knew what she wanted. rows of wine bottles. The ones that stood out to us were the ones “At first, [Campbell-Taylor] was really intimidated about playwith colors. … I felt like with the name ‘Graveyard’ we needed to ing up the grave thing, fearing it would be too morbid,” Wolfinger offset it with cheery colors.” said. “But then she realized everyone’s looking for a story to go And so she was put in touch with Bakersfield artist Claudia with the winery. So that was her thing. When she embraced it, it True, renowned for paintings in huge, bold primary colors. was just like, ‘why fight it? Surrender to the luck of having a story “My friend showed me some of her art, and I knew instantly I to tell.’”

Page 26 | Spring 2012

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Campbell-Taylor agreed. She said that she was advised by many people not to go with the bright bold colors but to stick with a more austere design. The day before she had to make a final decision, she was attending a dinner at the Madonna Inn. Simply being in that place at that time made all the difference for her. “I was looking around at the bordello-red walls and pink columns, and I was thinking ‘when Alex [Madonna] built that hotel in the 1940s, I cannot imagine what people were telling him about the colors then,’” she said. “Well, that helped me make my decision.” And so it is that Graveyard Vineyards has some of the most interesting, atypical and humor-filled labels on the Central Coast. “We’re very serious about our wines, but we like to play and have fun,” Campbell-Taylor said. Graveyard Vineyards is located at 6990 Estrella Road in San Miguel. For more information, go to www.graveyardvineyards.com or call 805-467-2043. Atascadero designer Jan Wolfinger can be contacted at www.janfolfinger.com or at 805-466-3020. For more information on Bakersfield painter Claudia True, go to www.claudiatrue.com.

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Spring 2012 | Page 27

FEATURE

Local wineries designed to impress Serene beauty of wine country accented by architectural delights Meagan Friberg VINO

rom the Westside wineries of Paso Robles in the Templeton Gap to the eastside wineries of Northern San Luis Obispo County, the serene beauty of the vineyards is accented by a wide assortment of architectural delights beckoning visitors to the spectacular and ever-expanding wine country. On the west side of Paso Robles in the Templeton Gap area, Zenaida Cellars sits at the base of the Santa Lucia Mountains. Wander through the tranquil outdoor patio area and enjoy the majestic oak trees and garden, accented by the red Zenaida

Meagan Friberg/VINO

Page 28 | Spring 2012

VINO

Meagan Friberg/VINO

Blending modern elements such as glass and linear angles provides perfect harmony with metal, stone and wood, giving the Bianchi tasting room a peaceful yet strong appeal. Below is a shot of the magnificent gate at the entrance to Bianchi vineyards.

red wood fountain. Strolling past the 16foot wooden doors to the side of the attractive two-story colonial-style building, visitors are invited to step inside the large, rustic-style tasting room and enjoy a sense of simplicity and charm. Zenaida Cellars offers the opportunity for hosting gatherings of up to 60 guests in its Barrel Room, complete with high ceilings among the backdrop of oak wine barrels. Perfect for an intimate celebration or unique meeting. For those who want to spend more than just an hour or two tasting their award-winning wines, Zenaida Cellars offers two cozy options for overnight guests. The 1,500-square-foot Winemaker’s Loft is situated directly above the winery and boasts two bedrooms. The comfortable accommodations are perfect for up to four adult guests. Stock up on local produce and spend the evening cooking in the fully equipped kitchen and enjoying breathtaking views of the vineyard from the balcony. The 350-square-foot Cellarmaster’s Suite features a California King-sized luxury bed, with a window above the bed looking out to the cellar area. Using sustainable products such as bamboo flooring and organic cotton and bamboo bedding, the relaxing room includes a whirlpool tub for a true spa-like ambiance. Just across the way from Zenaida, Castoro Cellars beckons visitors to stroll past a row of columns accented by grape vines and onto the patio leading up to the Italian-style tasting room. Once inside, eyes are immediately drawn to a magnificent fireplace accented by wine barrels and gift items. Beamed ceilings give a sense of magnificence to the room and the long and extremely inviting bar beckons visitors to taste the “dam fine wine” Castoro is famous for. The Italian translation for Castoro is beaver, thus the very fitting motto for this unique and charming winery. An expansive picnic area welcomes

VINO file photo

Above: Visitors to Castoro Cellars tasting room will immediately be drawn to the magnificent fireplace accented by wine barrels and gift items. Below: The adobe walls of Castoro Cellars promote the motto of the winery and tasting room.

see ARCHITECTURE continued on page 30 VINO file photo

VINO

Spring 2012 | Page 29

ARCHITECTURE continued from page 29

visitors to the outside courtyard. Stacked stones accent the flagstone walkways, perfect for picture-taking opportunities. Traveling from the west side of Paso Robles to the east, Bianchi winery is located just off Highway 46 East and Branch Road. Once past the decorative wrought iron gate at the entrance to the winery,

guests drive to the edge of an expansive patio, just past the koi-stocked lake, complete with a waterfall. Next to the peaceful sounds and restful appeal of the lake is Bianchi wineryâ&#x20AC;&#x2122;s spectacular hospitality center and tasting room. Once inside, visitors are invited to sit by the fireplace and enjoy the views of the

vineyards and ancient oak trees just outside the majestic picture windows. A stroll to the enchanting bar area provides the opportunity for tasting an assortment of Bianci wines. According to the tasting room staff, Glenn Bianchi had a vision to provide a great sensory experience to his winery guests and the stunning tasting

Meagan Friberg/VINO

Strolling past the 16-foot wooden doors to the side of the attractive two-story colonial-style building and step inside the large, rustic-style tasting room of Zenaida Cellars. Wander through the tranquil outdoor patio area and enjoy the majestic oak trees and garden.

Bill Jennings/VINO Bill Jennings/VINO

Page 30 | Spring 2012

VINO

room is definitely a fulfillment of this vision. Blending modern elements such as glass, linear angles and modern lighting in perfect harmony with metal, stone and wood gives the Bianci tasting room a peaceful yet strong appeal. Combined with the vast windows, these elements are perfect for bringing the outside beauty of the vineyard, the quiet waterfall, lake and mountain views into the relaxed walls of the tasting room as visitors enjoy the smooth Bianci wines. A few miles down Highway 46 East at the site of an old stagecoach stop sits the Tobin James winery and tasting room, a must see for all visitors to the Paso Robles wine tasting region. Surrounded by 71 acres of vineyards and oak-dotted hills, Tobin James winery and tasting room is the perfect setting for tasting magnificent wines.

With the feel of an old-fashioned western-style saloon, the tasting room at Tobin James features an antique 1860â&#x20AC;&#x2122;s Brunswick mahogany bar, originally from Missouri, complete with a brass foot rail and mirrored back bar, giving visitors a feeling of stepping back in time. The staff at Tobin James offers free tasting of their award-winning wines in this fun and friendly atmosphere. Whether enjoying the westside or eastside wineries of Northern San Luis Obispo County, wine tasting among an assortment of architectural delights is the perfect solution to the demands of everyday life for locals and visitors alike. Surrounded by 71 acres of vineyards and oak-dotted hills, Tobin James winery and tasting room is the perfect setting for tasting magnificent wines. Meagan Friberg/VINO

Meagan Friberg/VINO

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Spring 2012 | Page 31

Josh Petray/VINO

Construction of the tasting room at Wild Coyote Estate Winery was a labor of love for former architect, stoneworker, farmer and co-owner Gianni Manucci. Manucci imported materials from Taos, N.M., for the authentic Santa Fe-style locale.

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FEATURE

Spiritual hideaway Wild Coyote Estate Winery tasting room offers patrons a glimpse into the southwest

Josh Petray/VINO

Wild Coyote Estate Winery proprietor Gianni Manucci holds a bottle of wine inside the tasting room.

Josh Petray VINO

hen Wild Coyote Estate Winery proprietors Gianni Manucci and his wife, Kati, purchased their new westside Adelaide estate property in the late 1990s, they wanted to bring their love of Taos, N.M., to Paso Robles. The artistry and Santa Fe-style architecture at Wild Coyote Estate Winery’s tasting room is a reflection of exactly that. “I had this vision of transforming this place into what I really love, which is Taos, New Mexico,” Gianni said. “What I decided to do was to bring Taos to Paso Robles.”

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From imported materials such as pinyon pine used for rough-hewn vigas, latias and corbels that accent the roughly 1,000-square-foot tasting room, an interior decorated with artistry crafted from the hands of the Manuccis and other famous artists, the many native artifacts on display to its warm color scheme, sand-painted walls or kiva fireplace adorned with Native American sculpture, Taos comes to life from the vantage of the quaint tasting room. The whole feel, said the stoneworker and 27-year architect, is part of his spiritual connection with Taos and its energy. “It is really as authentic as you can get,” Manucci said.

The small winery operation has a penchant for doing things, as Gianni puts it, more or less “their way.” Kati, a painter, and Gianni, now a farmer/artist, pour themselves into producing the best quality grapes possible as one of the first wineries in the United States to follow the European Designation of Origin Controlled & Authenticity Guaranteed model. Which means that wineries should focus less on taste and price per bottle — but more about the love and passion that goes into winemaking. It’s an approach in tune with the artists, see WILD COYOTE continued on page 35

Spring 2012 | Page 33

SILVER HORSE WINERY Specializing in Bordeaux and Spanish varietal wines.

April 16-18 Zinfest Weekend May 18 Fete Friday, 5-8pm May 18-20 Winefest Weekend June 22 Fete Friday, 5-8pm Visit online at www.silverhorse.com for event details

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2995 Pleasant Road, San Miguel (805) 467-WINE (9463) | www.silverhorse.com Tasting Room: Friday through Sunday 11am to 5pm

Page 34 | Spring 2012

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WILD COYOTE continued from page 33

who like to do things their own way rather than producing or developing something that’s going to appeal to the masses. “Our philosophy is that we’re always going to do what we love to do,” Manucci said. “Our building, our wine style, our philosophy, everything is based on what we love, and we hope that we attract people that can appreciate it.” Wild Coyote’s roughly 1,100 winery club members are a loyal bunch that appreciate the hard work and passion the Manuccis put into wine grape growing. The Manuccis are common faces in the tasting room and make themselves available for a hug, handshake and to share a glass of wine with friends and the joy that goes with producing it. Their hilltop home, completed in 2010, is also designed Taos-style, as is the bed-and-breakfast completed in 2005 that is only a faint howl away. Open its hand-carved doors after passing the drying chiles and be greeted with a view of Maddie — the winery mascot wolfhybrid who recently passed away and who no doubt interacted with the pack of wild coyotes that hunt the property and inspired its name. The wooden tasting room bar was crafted in Mexico by Manucci and a couple of amigos in a little shop in Rosarita who, over a bottle of tequila, sat down and designed it and started building it, he said. Sean Kilcoyne, tasting room manager, has been soaking in the view for about five years and shares its warmth by opening the doors and windows during summer’s sweltering heat as guests relish in “finding their own jewel,” as Manucci puts it. “You get lost in the scene,” said Kilcoyne. Patrons can soak in the panoramic mountaintop view at the “spiritual hideaway,” as its website states, from atop a hill overlooking rolling hills dotted by almond orchards and experience the one-of-a-kind tasting room and what guests have described as “like a piece of heaven on earth,” Manucci said. Manucci himself deliberately designed the tasting room to be small and familystyle so that guests can feel at home and interact with the owners. The tasting room attracts wine afi-

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Josh Petray/VINO

A teepee constructed onsite at Wild Coyote Estate Winery is a reflection of the proprietors’ deep respect and appreciation for Native American cultures. cionados across the board — but the ones that stick around are oftentimes those who come to a point in life “to appreciate what’s real and what’s not,” Manucci said. “When they come here and they see our operation, they see our lives, they see how hard we work, they see how hands-on we are, they listen to our philosophy of quality and integrity, it’s these people that can acknowledge and appreciate and be our friends because they see how hard we work and the energy that we’ve created,” Manucci said. “The solitude, the magical feeling that they get. Obviously there’s a whole side of us, my wife and I are artists by background, and we always say we’re artists and are going to create what we love and hope that other people enjoy it.” Sure, visitors to the Paso Robles wine country may be familiar with themed wineries from Tuscan to Spanish — but how many places can you find a teepee, handmade pottery and picnic area with a view of a sweat lodge and working reservoir in harmony? Not that it’s off the map — the Paso Robles Wine Country Alliance members rely on word-of-mouth and stave off anything commercialized. Manucci is the first to admit that if he were to lose the farming

side, he would have no interest in the winery. “To me, it’s a package deal,” he said. The self-described farmer first, winemaker second has a penchant for putting the emphasis back in the vineyard, where he feels a deep connection to the land. He’s a believer in the 90-10, or 80-20 rule, wherein the majority of the quality of wine is derived from high-quality grapes. It’s something tasting room guests can expect to gain education on immediately. “It’s much more fancy to say, ‘I’m a winemaker, this is what we do,’ than to say, ‘I’m a farmer, and I work hard to produce high-quality fruit,’” Manucci said. “What would you really like to be good at and take credit for? It should really be in farming, not winemaking. It’s the old saying that if you have good fruit, you’ll have good wine.” Wild Coyote Estate Winery is located at 3775 Adelaida Road and is open to the public daily from 11 a.m. to 5 p.m. in the winter, 10 a.m. to 6 p.m. in the fall. Make reservations for large parties and private tours, and limousines will be accommodated. For more information, go to www.wildcoyote.biz or call 805-610-1131. Spring 2012 | Page 35

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A tiny place serving up BIG flavors, local wine, and beer! Favorites! Fig Chutney & Brie Peruvian Chicken Salad Cuban Pulled Pork Citrus Glazed Rotisserie Chicken

Take-out and Catering Available

5945 Traffic Way, Atascadero www.figgoodfood.com Tuesday thru Friday 11am-8pm Monday and Saturday 11am-3pm Closed Sunday

VINO

Spring 2012 | Page 37

to Monterey, San Jose San Francisco

Lake Nacimiento

Piedras Blancas Lighthouse

San Miguel

Hearst Castle

Pretty-Smith

101

Vista Del Rey

Estrella Rd Drake

n Sa

n eo m Si

Caparone

d eR Lank nto imie Nac

Starr Ranch

Chim ney R ock R d

Dubost

Chronic Cellars Creek Mustard

Le Vigne Winery

Vines on the Marycrest

Hu Cella

Wild Coyote Barrel 27

Villicana/ 24th St Alta Colina

Twilight Cellars

Brochelle Vineyards

Le Cuvier Tolo

Daou Vineyards

Kiamie

ida e la Ad

Paso Robles

Adelaida Tablas Creek Vineyard Moonstone Cellars Ar lin gt on

Rangeland

Halter Ranch

Niblick Rd

rd eya Vin

Chateau Margene/ Margene Roxo Port

Bu rto n

7 min.

Creston Rd

d nR ny o r Ca Kile

Austin Hope Family Vineyards/ Treana L’Aventure Tasting Cellar/ Candor

Veris Cellars

Kenneth Volk

Hunt Croad Cellars Zin Alley

Linne Calodo k Rd Cree

CrossLynn Estate Bethel Rd

Dr rd ey a Vin

Harmony Cellars

Castoro Cellars

Lone Madrone Paso Port

Cypher

Jack

Peachy Canyon

Niner

Dover Canyon

Las Ta Booker

Rotta

Donati Family Vineyard

Turley

Edward Sellers

Twin Cities Hospital

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Shale Oak

9 min.

101

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Templeton

Trader Joes

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AJB Vineyard & Winery

Townshi p Rd

Niderer Rd

Red Soles

Kaleidos

Hearthstone

Brian Benson

WCP Cellars

Zenaida

Midnight

Pipestone

F\S F/S Cellars

Rd er Riv

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Changala

Stephen’s Cellar Jack Creek Cellars York Mtn

Live Oak Rd Caliza

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Epoch Epoch Estates Estates Wine

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N Main St

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Ambu Ambush sh Trail

Windward

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101

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Cambria

Rocky Creek Cellars

Cre sto nR d

Stacked Stone

Minassian-Young

Norman Vineyards

Hammer Sky

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Peac h y Ca nyon Calcareous Rd

Poalillo Vineyards

Oso Libre

Villa Creek Cellars

Pasolivo

Whalebone

Thacher

Black Hand Cellars r ia mb Ca

Nadeau Family Vintners

Spring St

Carmody McKnight

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San Antonio

Carina Cellars

Adelaida Thunderbolt

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Hearst Ranch Winery

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San Marcos Creek

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Odyssey World Café

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Christian Lazo

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Pithy Little Wine Co.

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Herman Story Wines

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101

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J. Paul Rosilez

Dry Creek Rd

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PARK PARK STREET STREET

Tower Rd

Wellsona Rd

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Jardine Rd

J Lohr

Paso Robles Airport

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15TH STREET STREET 15TH

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Graveyard Vineyards

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Silver Horse Tassajara

Ranchita Canyon

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D’Anbino Cellars

Rio Seco

Barney Swartz Park

STREET 7TH STREET 7TH

Maloy O’Neill

Pear Valley

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Penman Springs

erwood Rd

Gelfand Vineyards

Ra nc hP l

Clautiere Vineyard

Linne Rd

Paso Robles

Falcon Nest

Dr es se r

Linne Rd

Sculpterra Camp 8

Cass Cass Winery Nichols

41E

B&EB&E Vineyard Vineyards Loma Loma Linda

Bishop’s Peak

Still Waters

Neal Springs Rd

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12 min.

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Frolicking Frog

Barrel Room Haven Wine Haven Wine Bistro Bistro

Tarrica Wine Tarrica Wine Cellars Cellars

Olivas de Oro Olive Company

41E

Atascadero Santa Margarita 58

Ancient Pozo Ancient Pozo Peaks Peaks Valley Valley

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Victor Hugo

Charles Paddock Zoooo Z

August Ridge

Sarzotti

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Carriage Vineyards

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Hansen Vineyard & Winery

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Stanger Stanger

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ODYSSEY World Café COZY | CASUAL | COMFORTABLE

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FOOD & WINE

Hayley Thomas/VINO

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Executive Chef Ryan Swarthout A pinch of adventure, a dash of determination and a zest for life

Robert’s Executive Chef Ryan Swarthout plates salmon. Hayley Thomas VINO

yan Swarthout is a well-rounded chef. Clear-eyed, friendly and confident, he’s as comfortable preparing rustic dishes in a 300-year-old Italian farmhouse as he is in the bustling kitchens of downtown Paso hot spots Robert’s and Estrella. Swarthout currently serves as executive chef at both locations, but you won’t see him break a sweat in those kitchen whites. What brought Swarthout such culinary prowess and seemingly unshakable poise? It begins with an adventure around the world and back again. Originally from Southern California, Swarthout spent his teen years bussing dishes and washing off crusted plates. He

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was hungry and willing to work hard. “I felt this draw to go cook, and I didn’t want to just be a line-cook,” Swarthout said. “I wanted to do bigger things than that.” At 19, the chef hopeful was accepted to the Culinary Institute of America and California Cooking Academy. Swarthout decided to study in San Francisco. There, Swarthout blossomed under the tutelage of culinary leader Mark Miller. “I really learned about Asian food and the different types, which definitely influenced my food today, with the crab cakes and the spring rolls, and we do a bit of fresh, Asian flair to our dishes [at Robert’s],” Swarthout said. At 21, Swarthout met his wife, Kate, an Idaho-turned-San Luis Obispo transplant, and the couple dove headfirst into a two-month backpacking trip through Eu-

Hayley Thomas/VINO

rope. The couple eventually settled in San Luis Obispo, where Swarthout took a position as sous chef at The Gardens of Avila. “After a year at home, we had an opportunity knock at our door to go back to Europe, and we were hired by the Armed Forces Recreational Center,” Swarthout said. There, Swarthout cooked for off-duty overseas soldiers in a resort-style environment. The setting was Garmisch. It was a romantic time in the chef’s life. “It was in the southern part of Germany up in the mountains, so we snowboarded and did more traveling to Eastern Europe and Italy,” Swarthout said. “It was a great experience. We bought a car and just traveled.” please see SWARTHOUT continued on page 44

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SWARTHOUT continued from page 43

Hayley Thomas/VINO

TOP: Aged New York strip with roasted asparagus, garlic mashed potatoes and a green peppercorn sauce at Robert’s. ABOVE: Pan roasted salmon with wild rice, roasted zucchini and lemon beurre blanc create a mouthwatering mixture of tastes and textures at Robert’s. BELOW: Executive Chef Ryan Swarthout helped create the bold menu. Quality fish, pork, chicken and beef are always prepared with a tangy twist at Estrella.

If this all sounds like a bunch of freewheeling fun up until now, you’re right. However, Swarthout has always taken note of the food around him, and that knowledge simmers just under the surface of his dishes. Swarthout said, while in Germany, he learned how to make the thicker, heavier, beefier dishes and stews — a good contrast to his lighter, fresher culinary sensibility. “It broadened my scope,” he said. “You have to go to Europe to experience that, and I think every chef should travel to Europe and travel in general, to see where food comes from and see the different origins of food.” Swarthout said it’s not all about julienning carrots and making stock. “[Traveling] is part of our training — not only in the kitchen training with knife skills and learning how to cook and managing, but also part of what it means to be a chef,” he said. “You don’t know until you get out there and see it and experience [it] and eat food from street vendors. That’s the best way to see a culture’s food.” Expecting their first child, Swarthout and his wife returned to San Luis Obispo in the early 2000s. Swarthout went to work for Café Roma, putting his culinary knowledge to work in a real way. “While in Italy, I went to a week-long cooking school held in a 300-year-old farmhouse, and basically I learned how to make Italian food and used whatever we had on the farm, going to market every day for different ingredients,” Swarthout said. “I got to use those skills at Café Roma.” Another opportunity soon knocked, and Swarthout couldn’t resist the call to work at JUSTIN Winery. Within six months, he moved from sous chef to executive chef. Swarthout stayed for seven years, self-training, experimenting and developing his own style. That self-development led him to discover wine pairing. “I worked closely with the winemakers on how to make wine and they explained things to me and how it all works. It really helped me understand the different flavors and tasting JUSTIN’s portfolio on a

daily basis [and] helped me understand food and wine pairings,” he said. Swarthout developed a five-course meal paired with wines that rotated every six weeks. “At our peak, we had a huge herb garden, were using local product, had a ton of cheeses to work with … I had free rein to do what I wanted within certain budgetary constraints. We played with Foie gras and Kobe beef and anything we could get our hands on,” he said. In 2008, Swarthout started his own catering business, but when the economy took a dive, so went the business. The chef quickly grabbed a seasonal production job and worked on speed, productivity and volume. “From there, I had the opportunity to start up with Bob and Brenda Clouston [owners of Robert’s and Estrella] out in the Crown Room at Eagle Castle Winery, [it was] a lunch program and we also did weddings,” Swarthout said. “We were doing a good amount of weddings, and we decided after a year and a half that we would move into town and we decided to [create] Robert’s.” Robert’s, a fresh twist on classic American cuisine, opened at 1218 Pine Street in December 2010 in downtown Paso Robles to much success. The chef said it was a labor of love. Swarthout and his sous chefs were all part of the construction crew, dry walling and moving equipment. “Our blood, sweat and tears went into Robert’s,” he said. “We had 80 people our first day — which is quite a lot — and the rest is history. A gentleman told me the other day that he loved coming to Robert’s because of the originality of the food and you can still get mashed potatoes and a steak, but the steak isn’t manipulated to not look like a steak anymore.” The restaurant boasts fresh, local fish and meats, produce and a dazzling local wine list to be experienced. Estrella, which opened at 815 12th St. in Paso Robles at the start of 2012, offers up a fun fusion of Caribbean, South American and Spanish cuisine. Swarthout, along

VINO photo contributed

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with Chef de Cuisine Travis Borba, created a vibrant, bold menu. The new project is energizing for a chef continually looking to challenge himself and bring bigger, better things to the table. “My job is in development as well,” Swarthout said. “I’m moving from being a chef in the kitchen to becoming more of an executive chef and overseeing the two restaurants. It’s more menu development and overseeing the kitchen and tasting the food and making sure it’s spot on.” Swarthout said he’s happy with how his life and career are expanding, and although he spends less time in the kitchen as a whole, he’s still in the mix. “I recently did a wine dinner for Verus Winery, and I was in there cooking and doing food for their menu, and I still get into the kitchen and work with all my guys as far as my training goes,” he said. “If a dish is going in a different direction than what it was meant to be, I put on my apron and get in there, and I spend the day working with that person and that particular station. I spend less time in the kitchen, but I still get back into it.” Swarthout is now at the point in his career where he’s seeing youngsters come up into the business just as he did. He always takes the opportunity to make a lasting impression in an up-and-comer’s life. “One of the guys I started working with at the Crown Room started off as a dish washer and he’s now a sous chef at Robert’s. I really worked with him, and took him under my wing and showed him everything that I knew,” Swarthout said. One thing that the chef always reiterates to younger chefs is the importance of school and world experience combined. That mix of learning has served Swarthout well, and he’s still expanding his knowledge and expertise. “Cooking in kitchens gets you so far, but having the education to back it is a plus and it was an important part for my [career], so I tell all my line cooks they need to go to school … there’s never an end to your growth as a chef. You definitely always have to push yourself, and you’re always learning.”

Executive Chef at Robert’s and Estrella in downtown Paso Robles, Ryan Swarthout has earned his culinary colors. The chef has worked everywhere from Germany to San Francisco and is continually working toward bigger and better flavors. Hayley Thomas/VINO

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FOOD & WINE

Pair some delicious food with our Rock Star winemakers’ wine SWEET AND UNIQUE: VISTA DEL REY BARBARA DESSERT WINE Lisa Pretty/VINO

Vista Del Rey is known for its dryfarmed, estate-grown barbera. The barbera vines were planted in 1997, and today it represents half of Vista Del Rey’s wine sales. Barbera is an Italian wine grape varietal that is widely planted in Italy and known its for deep color, low tannins, high acid and intense fruit flavor. With only 600 acres of barbera planted outside the Central Valley in California, it is a wine that is a little bit more difficult to find. Even more unique is its port-style barbera dessert wine. I can honestly say it is the only dessert wine made from the barbera grape that I have ever had. The wine is a fortified port-style, so it is fairly high in alcohol and meant to be enjoyed as a sipping wine after dinner. The 2007 Barbera Dessert Wine is loaded with boysenberry and blackberry flavors. Although the wine is definitely sweet, with a residual sugar around 10 percent, it has such bright acidity that it has a nice clean finish. You won’t have that sugary aftertaste on your tongue often found with dessert wines, and I wouldn’t pair it with an overly sweet dessert. The wine could even be served with a cheese plate in the afternoon. The berry flavors immediately made me want to pair it with berries, chocolate and cheese. I decided to whip up a quick dessert and test it out on my friends. My first thought was to make a pie; however, I was short on time, so I decided to go with puff pastry shells instead. The wine and the Page 46 | Spring 2012

dessert were a big hit, and I would highly recommend trying this out for your friends and family. If you have the time, homemade pastry is always a treat. I do find the frozen puff pastry extremely reliable if you want to make a dessert without a lot of work.

smooth, even texture. 5. Spoon the berry/port mixture on top of the cheese in the shells, drizzle with chocolate sauce and top with a dollop of cheese.

DERBY: TIME FOR BUBBLES Lisa Pretty/ VINO

Barbera Berry Pastry 6 puff pastry shells (follow package directions) 4 cups mixed berries 1 cup barbera dessert wine 3/4 cup whipped cream cheese 3/4 cup ricotta cheese 1 cup semi-sweet chocolate chips 1 tablespoon butter 1 tablespoon water 1. Bake pastry shells and set aside. 2. In a small saucepan, bring the berries and wine to a boil. Simmer until wine reduces and berries form a thick sauce (approximately 30 minutes). 3. While sauce is simmering, mix the cream cheese and ricotta cheese together and place a large spoonful in each pastry shell. Reserve some of the cheese mixture for garnish. 4. Place the chocolate, butter and water in a double boiler. Stir over medium heat until the chocolate has melted and has a

You don’t have to wait for a special occasion to open a bottle of bubbly. A nice, dry, sparkling wine is the perfect way to end a day, start a meal or as a fun afternoon treat — some people even enjoy a glass with breakfast. Derby makes a delightful pink sparkling from its estate-grown pinot noir. The pinot noir grapes are grown in their most coastal vineyard, known as Derbyshire. The vineyards are less than two miles from the Pacific Ocean and border the Hearst Ranch, where yields reach less than a half-ton per acre. The grapes are picked early while the sugars are low and the acids are very high — ideal for the production of sparkling wine. The wine is made Mèthode Champenoise to produce a high-quality sparkling wine. The equipment required to make a Mèthode Champenoise sparkling wine is very different from the equipment used to make table wine and would require a large investment. Producing only 600 cases, Derby decided to send the wine to a facility in Napa immediately after the wine was fermented dry. The wine was bottled the next day with a small mixture of sugar and yeast (called liqueur de tirage) to allow for the

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carbon dioxide to be produced in the bottle. The 2007 vintage was aged in the bottle for 42 months, disgorged in January 2011 and released May 2011. “This wine represents everything I love about being a winemaker: change, challenge, teamwork, farming, triumph and celebration,” winemaker Tiffinee Vierra said. This wine is definitely something to celebrate. It has a pretty pink hue with flavors of wild raspberry, grapefruit, marzipan, blood orange zest and almond skins. Sparkling wine is likely they easiest wine to pair with food — it goes with pretty much everything. The folks at the winery recommended crab salad on endive leaves, potato chips, marcona almonds and popcorn. A very interesting list of food pairings to say the least. I decided to try it with something sweet and spicy. Served with pork ribs on a bed of lettuce, the sparkling wine was an excellent start to a dinner with friends.

Sweet and Spicy Ribs 1 rack of baby back pork ribs 3 cloves garlic, finely chopped 1 tablespoon cayenne pepper 1 teaspoon ginger powder 1 teaspoon dried thyme 1 cup dry, white wine 2 tablespoons white vinegar 2 tablespoons Worcestershire sauce 1/4 cup soy sauce 1/2 cup honey 1. Mix together the garlic, pepper, ginger and thyme. Rub the spice mixture over the

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meaty side of the ribs, wrap in plastic and refrigerate for two hours. 2. Preheat oven to 275 degrees. 3. Mix together the wine, vinegar, Worcestershire and soy sauce. Place the ribs in a baking pan and pour liquid over the ribs. Braise the ribs in the oven for 2 1/2 hours. 4. Transfer the liquid into a medium saucepan and add honey. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Slice rack of ribs into two rib bone portions and brush with the sauce. Place under the broiler just until the glaze caramelizes lightly.

the years, and Janell remembers sitting around with the family as the stew simmered in a large copper pot on a woodburning stove at her grandparents’ home. What has evolved is the polenta. Janell’s mother has been tweaking the recipe to add more flavor. The rosemary, crushed peppers and creamy cheese are all great additions. I tested the recipe, and going forward, I will use this recipe every time I make polenta. The flavor and texture were perfect, and the soft cheese melted between two layers of polenta is heavenly. Topped with stew and served with zinfandel, it is a perfect Sunday supper.

A DUSI FAMILY FAVORITE Lisa Pretty/VINO

When I think of Paso Robles zinfandel, Dusi is the first name that comes to mind. The family’s hand-pruned vines can be viewed from Highway 101, and their zinfandel has been sought after by many wineries for several years. Wineries purchasing the grapes will proudly display the vineyard designation on the label. It isn’t all that surprising, after growing up working in the vineyards, that Janell Dusi decided to make wine from her family’s fruit. Her zinfandel, bottled under the J. Dusi label, is one of my favorites. The 2009 vintage is a medium bodied wine with big, bright fruit flavors and a little spice. The wine is extremely food friendly. I could think of a number of recipes that would pair well; however, I expected a family with so many traditions would likely have a family favorite, so I asked Janell to provide a recipe. She didn’t hesitate at all before recommending beef stew and polenta. Her family is from Northern Italy, and a staple in her household growing up was polenta. For generations, polenta and stew has been a Dusi family favorite. Apparently the stew recipe has not changed much over

Dusi Sunday Supper Stew 2 pounds lean beef, cut in small pieces 1/2 cup flour Salt and freshly ground pepper, to taste 1/2 cup olive oil, using half with the meat, half with the veggies 1 large yellow onion, chopped 3 cloves of garlic, crushed 1 cup diced celery 6 carrots, peeled and cut in small pieces 1 leek, wash well, slice only white part and 1/2 inch into the green 3 potatoes, peeled and cut in small cubes 4 cups beef broth 1 cup red wine 2 tablespoons Pernod (liqueur) Herbs: 2 bay leaves, parsley, thyme, oregano and basil (1 1/2 teaspoons of each) please see PAIRINGS continued on page 49

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PAIRINGS continued from page 47

2 tablespoons of tomato paste 1 cup sweet baby peas Toss the beef with the 1/2 cup flour, seasoned with salt and pepper. In a skillet, heat half of the olive oil and brown the beef, a few pieces at a time, then set it aside. In a soup pot, heat the other half of the olive oil. Add the onions, cooking on low for a few minutes. Add the garlic, celery, carrots, leeks and potatoes, stirring to mix up the flavors. Add the beef broth, wine, Pernod, herbs and tomato paste. Mix all together, then salt and pepper to taste. Cover and simmer on low two to three hours. It’s done when the vegetables are tender. Five minutes before serving, add the sweet baby peas. For thicker stew, add flour. To thin the stew, add more broth.

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Polenta 1/4 pound (l stick) unsalted butter ¼ cup olive oil 1 tablespoon minced garlic A dash of crushed red pepper 1 teaspoon minced fresh rosemary leaves 1/2 teaspoon salt 1/2 teaspoon coarse black pepper 3 cups chicken stock 2 cups half-and-half 2 cups milk 2 cups polenta 1/2 cup grated Parmesan cheese Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for one minute. Add the chicken stock, half-and-half and milk, and bring to a boil. Remove from the heat and slowly sprinkle the polenta into the hot milk

while stirring constantly with a wooden spoon. (Grandma Dusi said to always stir in one direction!) Cook over low heat, stirring constantly until the polenta thickens and bubbles. Stir in the Parmesan cheese and continue to stir until the polenta rolls off of the sides of the pot. Remove from heat and give it a few minutes to set up. Cheese 4 ounces Tallegio or Tilleme — you may have to go to a specialty cheese shop for one of these super soft cheeses. Putting it all together Slice a piece of polenta and put it on your plate. Top with a wedge of the soft Tellegio or Tilleme cheese. Cut another slice of please see PAIRINGS continued on page 51

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Hungry to discover the culture, wines and cuisine that are authentic Paso Robles? A walking food and wine tasting tour of Paso Robles will enchant you with a most delicious adventure. Trip Advisor Days and Times: Thursday - Monday Reviews: Tour Duration: Approx. 3 - 3.5 hours "Wonderful experience Tour Cost: Check out our website and Zerve Ticket Center for details for food lovers!" What's Included: All food and wine tastings - enough for lunch "Great tour. Great guide. Length of Walk: 1.5 miles Fantastic food!" What to Wear: Comfortable clothing and shoes, sunhat and sunscreen Where: Downtown Paso Robles - Exact meeting location provided with ticket purchase

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Zerve Ticket Center or call 800-979-3370

www.centralcoastfoodtours.com

Page 50 | Spring 2012

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PAIRINGS continued from page 49

polenta, put on top of the cheese. Top the whole thing with stew. Janell recommends pushing on the center of the polenta with a large spoon to create a little bowl for the stew.

OPOLO: ROTISSERIE LAMB ON THE GRILL Lisa Pretty/VINO

On a recent visit to Opolo Vineyards, I noticed a very interesting piece of equipment just outside of the winery doors. I was trying to figure out what it was used for, and was surprised to learn the large device with stainless steel base and a glass front was actually a rotisserie. Not your everyday rotisserie used to cook chicken; this was a custom made rotisserie capable of cooking six lambs at a time. I cook lamb frequently — usually chops, kabobs, stew or a special meal of leg of lamb. I have never witnessed a lamb cooked whole, and was intrigued with the idea. The winery owners, Rick Quinn and Dave Nichols, were hosting a club event the next day and were kind enough to invite me to join them so I could not only see the rotisserie in action, but also sample the meat with wine. It is quite a sight to see lambs cooking on a rotisserie. The skin turns a beautiful golden brown, and the aroma is spectacular. The meat wis extremely moist, tender and delicious. I asked Rick for his recipe thinking he must have used some type of a rub or marinade to get such a wonderful flavor. His “recipe” is extremely easy: clean the lamb, mount on rotisserie, spray with salt-water mixture and sprinkle with garlic salt, and roast for six hours. Hard to believe such a simple preparation could result in something so tasty. It paired well with the Opolo Pinot Noir, zinfandel, sangiovese and petite sirah. Rick has been cooking lamb for a very long time. Long before he had the

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winery, he would make trips to Paso Robles with his friends to purchase grapes for home winemaking projects. At the end of the day he would always cook a lamb to feed all the helpers. Rick and Dave often serve lamb at their club events and parties. It is worth joining their wine club just for the parties. Everyone there that evening seemed to be having a wonderful time, and many of the club members I talked to said it is their favorite club with the best parties. In addition to lamb, they make pizza in the wood-burning oven and serve a wide range of food. Each club party has a different spread of food that pairs well with their wide range of wines. With so many people to feed, they tend to have recipes that most of us would not tackle. Here is their recipe for rice pilaf that they often serve with lamb. They reduced the recipe from 100 servings to 10 for anyone wanting to try this for a small get together.

Jardine Ranch Country Nut Store Seasoned Firewood

WE SHIP EVERYWHERE! Custom Gift Baskets Nuts – Dried Fruit Sweets – Honey And More! WE DELIVER! Seasoned Firewood

Opolo Rice Pilaf 1 1/2 cups rice 15 ounces beef consommé 15 ounces water 3 tablespoons dry onion soup mix 1 stick butter 1/3 cup mushrooms, sliced 1/3 cup almonds, slivered Combine all ingredients and cook at 350 degrees (Since we cooked this 100 servings at a time I am not sure how long you will have to cook this for. Start with 20 minutes and then check it). Makes 10 servings.

(805) 238-2365 910 Nacimiento Lake Drive Paso Robles Just 1 Mile West of Town Open everyday 8:30am-6pm

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VINO photo courtesy of We Olive

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Olives provide perfect pairing to wine tasting Local tasting rooms offer delectable delights Meagan Friberg VINO

visit to northern San Luis Obispo County would not be complete without a stop at one of the local wine tasting rooms, but for those who want to add a bit of zest to their wine adventure, stop by a local olive tasting room to sample an epicurean delight. It’s the perfect addition to the day’s adventure. San Luis Obispo County’s Central Coast is known for being an agricultural region due to its Mediterranean-like climate, which is perfect for growing grapes and olives alike. With hot, dry summers and mild, wet winters, the region has often been compared to Tuscany in terms of weather. Driving along the roadways of the area, visitors will spot a variety of olive trees, which are short and resemble unruly bushes, alive with hanging branches and full of green or purple fruit. In Paso Robles, locals have been enjoying the annual Olive Festival, held in the Downtown City Park, for close to nine years. The event provides an opportunity for olive lovers to sample a wide variety of olives and olive products. But where do locals and visitors go to sample olives during the rest of the year? Three distinctly unique and inviting locations in Paso Robles offer tastings year round: Mt. Olive on the east side; We Olive in the downtown area; and Pasolivo on the west side. With tours, tastings and plenty of olives to satisfy even the most discriminating critic, these olive and olive oil tasting rooms offer the right accompaniment to wine lovers and food lovers alike. As a general rule, most wine lovers also tend to be food lovers, so the combination of the two is ideal. Follow a winding road on the east side of Paso Robles, past oak trees and nearby wineries, to discover the delights awaiting

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visitors at the Mt. Olive tasting room. Enjoy an organic palate of cured olives as well as herb-infused olive oils, olive tapenades and more. The olive tasting room is open to visitors of all ages at no cost. Mt. Olive’s website invites visitors to “come and treat your taste buds to an organic symphony of flavors” at their tasting room, which is surrounded by their sustainable organic farm. Dedicated to not using chemical pesticides, herbicides, fungicides, or synthetic fertilizers, the folks at Mt. Olive also pride themselves on ensuring their fruits and produce are not genetically modified.

jalapeño-stuffed olives or olives with hot peppers, the organic cured olives in the tasting room are sure to tempt any taste bud. Not tempting enough? Well, there’s more to taste. Try their olives with mixed herbs, or maybe some garlic, habañero, dried tomato or double stuffed olives. The olives with mixed herbs are fantastic paired with cheese, and the Mediterranean Medley olives are the perfect addition to any appetizer plate. These delights are available at Mt. Olive Thursday through Sunday or online seven days per week through their website.

VINO photo courtesy of We Olive

As the first crop planted at Mt. Olive, the olive orchard rests above an extensive hill just outside the tasting room, and according to the company’s website, “the olives have earned their title as the company’s flagship product.” The most difficult task awaiting tasters at Mt. Olive is deciding which type of olive will be their favorite. With choices such as olives with lemon and garlic, a citrus blend,

More olive tasting awaits tasters just about five miles away in downtown Paso Robles at We Olive, a quaint and inviting tasting room with cottage-like appeal. We Olive carries a vast array of olive varieties and according to their website, “whether you prefer pungent or mild, stuffed or plain, We Olive has something for every olive lover.” please see OLIVES continued on page 54

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Catalino Rivera, ranch foreman for Pasolivo, looks out over the 45-acre olive orchard.

VINO photo courtesy of Chris Leschinsky

Sicilian olives stuffed with a variety of ingredients such as sun-dried tomatoes, feta cheese, bleu cheese, and garlic line the shelves of Pasolivo. Page 54 | Spring 2012

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Step up to the olive bar at We Olive and delight in the many offerings.

VINO photo courtesy of Chris Leschinsky

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Olives, olive oil, tapenade and other goodies make perfect gift items and the friendly folks at Mt. Olive offer options for any occasion.

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Paso Robles has the first We Olive location. The business has grown to include a number of franchises around California, although the charm and appeal of downtown Paso Robles makes this particular store unique. Step up to the Olive Bar and take in the sensory delight of a number of olives, including Italian, Spanish and Californian varietals. Olives intended for tasting are kept in a chilled area to maintain their flavor, but all it takes is a request to one of the friendly We Olive staff members and customers will soon be tasting some of the best olives in the world. “When people come in they may be overwhelmed at first because there are so many different things to try,” We Olive employee Maxwell Hunt said. “It is great to come over to the Olive Bar and check out what we have. We generally have seven different olives available for customers to try and we also have some wonderful balsamic onions to pair with the olive tasting.” Alongside the Olive Bar are shelves stocked with tempting delights such as sunbaked, cured olives or various stuffed offerings such as the Chardonnay Pimento, Double Trouble, garlic and pepperjack or habanero-stuffed olives. The Vermouth Blue Cheese stuffed or the Zesty Lemon olives are a must for any olive lover. Rhoma Greer, one of the original employees of We Olive, has a wealth of knowledge and loves to talk with visitors to the store. She said there are many “regulars” who like to stop in to sample the olives, including the Castelvetrano, a “big, green, buttery, smooth and not too salty” olive that Greer counts as her favorite. “Everybody likes to come in here and do some tasting,” Greer said. “Paso Robles is big on wine tasting, but there’s only so much wine you can taste before you need a break. A lot of people stop by to taste the olives or the olive oils and then they can go back out and taste some more wine. We get people who come in who are very knowledgeable, and we also get the complete novices, but both are just so much fun.” Be sure to order a picnic lunch at one of the many delis or fine restaurants in the downtown area, and then take it along to the

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next olive tasting stop, Pasolivo. Located about 15 minutes from downtown, Pasolivo awaits visitors on the west side of Paso Robles, along rolling hills just off Highway 46 West. Stop along the way and sample a few wines at nearby wineries and be sure to purchase a bottle to go with your picnic lunch before making the journey onto Vineyard Drive to enjoy more olive tasting with general manager Joeli Yaguda and her friendly staff. Surrounded by 45 acres of olive trees, the Pasolivo tasting room offers free olive and olive oil tasting as well as tours of their olive press. The grounds are perfect for enjoying a picnic lunch while taking in the beauty of the surrounding landscape. “People will come here to learn about olive oil production and olives in general,” Yaguda said. “We give tours of our press, and people can learn about growing olives and how they are used. We don’t educate people about olive curing, but if someone wants to know about olives in general or olive oil production, we are a great local source for that.” According to Yaguda, the olives grown in the orchards at Pasolivo are best for oil due to the fact that they are “less fleshy” and have a higher oil content. The cured olives sold in the tasting room come from a local supplier and are bottled under the Pasolivo name. Every day of the week, visitors to Pasolivo can expect to find one of six tempting olive choices available for tasting, with the variety rotating on a daily basis. The Sicilian olives are stuffed with a variety of palatepleasing ingredients such as sun dried tomatoes, feta cheese, bleu cheese, garlic and jalapeños. Martini lovers will also find just the right martini olive to accompany their favorite drink. Offering wine lovers and food lovers alike a variety of tasty options, Paso Robles and the surrounding Tuscan-like region of Northern San Luis Obispo County is the perfect getaway to enjoy breathtaking views, great wine and tempting olive delights during every season. Be sure to book a room for the Olive Festival in August and also plan to make an earlier trip to this charming area to visit the tasting rooms locals enjoy yearround. You’ll be glad you did.

find the

OLIVE: Alta Cresta 6075 High Ridge Road, Paso Robles 805-227-4751 www.altacresta.com

Carriage Vineyards 4337 South El Pomar, Templeton 800-617-7911 www.carriagevineyards.com

Mt. Olive Organic Farm 3445 Adelaida Road, Paso Robles 805-237-0147 www.mtoliveco.com

Olea Farms 2985 Templeton Road, Templeton 805-610-2258 www.oleafarm.com

Olivas de Oro Olive Company 4625 La Panza Road, Creston 805-227-4223 www.olivasdeoro.com

Pasolivo 8530 Vineyards Drive, Paso Robles 805-227-0186 www.pasolivo.com

We Olive 1311 Park Street, Paso Robles 805-239-7667 www.weolive.com

Wine Country Olives 12 Ocean Avenue Ste 122, Cayucos 805-434-6063 www.wineolives.com Spring 2012 | Page 55

FEATURE

What’s fermenting in your garage? Home winemakers enjoy the fruits of their labors

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Jim and Mabel Bond make their own wine under the label J. Bond Cellars & Vineyards.

Hayley Thomas VINO

t could be said that home winemaking — the act of creating wine for your own personal enjoyment — is perhaps the purest form of the age-old craft. After all, the winemaker is left to his or her own devices when it comes to varietal, flavor, process and quantity. It’s also a social craft where likeminded artisans swap ideas and “bottling parties” draw friends and neighbors into the garage with hopes of taking home a bottle or two. In the end, it’s just you and your wine. What could be more satisfying? Page 56 | Spring 2012

Home winemaker Jere Anderson said he got into the hobby after joining Wines and Steins, a local home winemaking and beer-making group. With acreage near York Mountain, he set to planting. This was back in the late ‘90s. “My friends gave me some cuttings to plant, so I had a quarter of an acre of zinfandel,” he said. “I’ve been making wine ever since.” Anderson also sources grapes from local growers. His home label is called Gold Dog Vineyards. To create the wine, Anderson uses equipment owned by a fellow home winemaker, although Wines and Steins is al-

ways standing by with equipment just in case. Utilizing crusher/destemmers, tanks, chemicals, corking machines, barrels and a laundry list of hoses, clamps and other tools are all part of the process. Natural roadblocks can also pop up, the worst of which are deer and gophers, according to Anderson. “I was out there at night with a light and a radio and the deer didn’t seem to mind; they just kept eating … so I finally had to put a fence in,” he said. Anderson’s first vintage was 2002. There wasn’t much left after the critters had munched on the vines, but the fruit of

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his labor was still sweet. “All we got were three or four gallons, and I had my wife stomp the grapes down with her feet,” he said. “It’s a lot of work, but it’s fun work.” When Anderson has questions, he often calls on friend and fellow Wines and Steins member, winemaker and grower Jim Bond. Not only does he boast a full winery in his garage, he’s got a farmer’s know-how. “We joined Wines and Steins and they were very helpful in getting us started. We had our own vineyard in by 1999,” Bond said. The first J. Bond Cellars & Vineyard’s vintage came out in 2001. Bond is currently in contract with Eberle winery, selling them about seven tons a year. “Winemaking is still a surprise,” Bond said. “Our vineyard is 12 years old and this year was the first time we ever had a frost problem. It decimated our crop. We were left with only about 40 percent.” Bond, who was raised on a farm in rural Kansas, said if you’re growing your own grapes, you need to roll with the punches. Although it can be devastating to see your crops die, he said, you’ve got to look on the bright side. “We just had a bottling party and we never have trouble getting volunteers. It’s a lot of fun. We had two barrels, the ‘09 cabernet and the ‘09 syrah. We bottled them and also bottled a blend of the two varietals,” Bond said. “There’s always more people than you need. I think wine in the past 20 years has really come out as a national beverage and it’s exciting. So many people want to be part of the industry.” Retired Paso Robles couple Bruce and Barbara Van Dyke are also big home wine enthusiasts. Bruce makes the wine and Barbara helps here and there. Like most, it’s a small, intimate operation that takes place in a garage. The couple moved to Paso Robles in

Hayley Thomas/VINO

Retired Paso Robles couple Bruce and Barbara Van Dyke are big home winemaking enthusiasts. Van Dyke crafts award-winning wines under his label Van Dyke Vineyards.

please see HOME WINE continued on page 59 Hayley Thomas/VINO

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1996, when the area had about a dozen wineries. Van Dyke used to grow his own grapes, but now sources them from local growers. “I realized that I could make good wine from people who know how to grow the grapes,” he said. “Your wine is only as good as your grapes.” Van Dyke said using quality fruit, keeping his equipment clean, applying new knowledge to each year’s batch and using American oak barrels has paid off. Two small rooms in his home — a wine workspace and wine cellar, respectively — are brimming with local, regional and state home winemaking medals and ribbons. His label is called Van Dyke Vineyards. The winemaker usually takes in a half a ton of grapes per year, creating cabernet, merlot, zinfandel and chardonnay. That adds up to about two barrels, or 48 cases. “You split that with other friends that help with the work and then there’s the cost, too,” he said. “You can make a barrel of wine out of 1,000 pounds of grapes, which will give you 60 gallons; and then you maybe have five or 10 gallons left over for topping off. While the wine is in the barrel, it evaporates right through the pores of the wood, so you have to keep adding more and more wine to the barrel every month.” If that sounds like a lot of work, you’re right, but it’s all a labor of love for home winemakers. Come harvest, Van Dkye takes picking bins out to local vineyards (with the borrowed truck of a friend), picks up his grapes, runs them through a crusher/destemmer (stored most of the year in his shed, but moved into the garage for winemaking), throws in some nutrients, then lets the concoction sit overnight for a cold soak. “Then you add the yeast, to it and the next day or two bubbles start forming and it starts fermenting,” Van Dyke said. “It takes about a week. During that time, you have a board with a handle you punch down, because during fermentation the skins rise to the top and you have to push them back down.” After about a week of measuring the sugar content each day, all the sugar is converted to alcohol. Then, Van Dyke uses a basket press to squeeze all the juice out of the skins, which is caught in buckets. The juice is then poured into oak barrels. The process continues until the last cork is popped into the last bottle. “It’s really fun to make wine, especially when you’re retired and you have all this time on your hands,” said Van Dyke. “After the wine is aged and barreled, we have about six people who do different things from washing the bottles to checking levels and putting the corks in and doing the labels. We make a party out of it with cheese and wine.” For more information about home winemaking, go to www.winesandsteins.org. Hayley Thomas/VINO

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FEATURE FEATURE

Vineyard management lite Precision Ag Consulting provides custom services Josh Petray VINO

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Dr. Lowell Zelinski operates Precision Ag Consulting out of the Paso Robles Wine Country and specializes in providing customized consulting programs to grape growers. Page 60 | Spring 2012

ook far and wide, vines abound in the oak-studded hills of Paso Robles Wine Country. Healthy are some. Distressed by frost are others. What one might not see upon first glimpse, however, are the variety of vineyard managers who claim Paso Robles as their home turf. Some use state-of-the-art digital technologies, and others who don’t rely on their years of experience through observation. Cluster those approaches together, and it’s clear that Paso Robles vineyard managers run the gamut not only in experience, but approach. Dr. Lowell Zelinski of Precision Ag Consulting is one of those people. Zelinski, who has roughly three decades of agricultural experience, calls his approach “vineyard management lite,” an alternative from a “one-size-fits-all” approach. Zelinski takes pride in the ability to customize a consulting program with vineyards based on customers’ needs. Vineyard lite, meanwhile, entails meeting with the vineyard manager or the owner/operator, who get together almost weekly to lay out the plan of what needs to be done. The vineyard manager then ensures those things get done. In addition to managing things like fertility and irrigation management, Zelinski is a tech guru in his own right and markets two lines of soil moisture monitoring systems. What sets Zelinski’s philosophy and business approach apart from the others, meanwhile, is its customized consulting approach. Got frost damage? No problem. Looking to maximize yields? Even better.

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Conserve water? There’s technology that can help. Zelinski’s roughly 30 years of experience in the agriculture industry in California and abroad has taught him the value of firsthand knowledge. His expertise stems from the close relationships he’s established with wine grape growers. Precision Ag provides services to customers from southern Monterey County and throughout SLO County. Zelinski’s love of the land, meanwhile, results in the final product determined by the grower’s particular management needs. That’s not to say he’s not willing to step in with some sound advice. But ultimately, said Zelinski, the decisions will be up to the grower. Back in the old days, growers would perhaps rely more on their own observational skills. Nowadays, that approach has, in a sense, hybridized with modern technologies such as soil moisture monitoring systems, which can root up details previously unknown to growers. Zelinski said he’s happy to see more grower awareness of these technologies, which his business employs. Technologies such as Decagon Devices ECH20 soil moisture monitoring equipment, which Zelinski provides installation, support and weekly monitoring and irrigation services of. “Growers are wanting to embrace it more,” Zelinski said of technology. “That’s a good thing. The basic principles haven’t changed — but we can monitor them electronically, and we understand them.” What keeps it interesting for Zelinski is the constant learning process. Studying the cultural practices of vineyard managers and growers is just one of them. The end result — making recommendations or suggestions on how to grow grapes better. He’s quick to recognize that vineyard yields have been declining over the past two to three years. Growers may want to

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have the highest quality grapes possible and care little for yield. Or the grower may want to produce good quality grapes with high yields. The resulting challenge is for Zelinski to understand what the grower wants and dig up with strategies that coincide with those goals. His suggestions and recommendations ultimately are geared “so that yields and quality meet the growers’ desires,” he said. Despite the state-of-the-art equipment Precision Ag employs, there’s a grain of truth to a farmer who understands through observation. To that he won’t simply turn a blind eye, because he understands firsthand. In his decades of experience, Zelinski has walked the fields of a variety of agricultural products, from alfalfa to wine grapes. He’s the one who actually goes out to the vineyard and walks it with growers, the one who offers personalized service with a touch of University of California Davisbased background expertise. “It’s always a good thing, but sometimes it’s challenging,” Zelinski said, offering up the following example: “What I can see now is based on last year and the year before that. It’s really easy for me to see frost damage from last year and the year before that — even now — and I know that will affect pruning decisions for this year.” The high-tech gadgetry of Precision Ag helps conserve water and, although sometimes hard to pinpoint, can equate to savings of roughly 30 percent. “But more than that, I think it helps us be more scientific in our irrigation management decisions rather than just say, ‘It’s Tuesday — my neighbor is irrigating, I guess I should irrigate, too.’ Although all in-

VINO photo contributed

Modern day technologies such as this leaf porometer provide a science-based tool to assist with vineyard management by measuring stomatal conductance. Precision Ag Consulting’s Dr. Lowell Zelinski not only understands such technology, he understands its value in the industry.

puts in wine grape growing are important, irrigation management is probably the most critical.” Zelinski has been called on as a viticultural guru of sorts. In fact, he and Precision Ag are sponsoring the annual Vine Symposium, which was held in early March in Paso Robles. It’s a place where vine-hards like

Zelinski — among other experts — can share their wealth of knowledge. Paso’s vibe seems to help. “Here in Paso, the sharing of wine grape production information is fairly open,” Zelinski said. For more information on the event, go to www.vinesymposium.com or call 805434-3331.

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EDUCATION

What shape is your wine glass? How the shape of your glass affects the taste of your wine Creig P. Sherburne VINO

or many of us, the more we learn about wine, the more complex it gets.

For many of us, what once was just a choice of “red vs. white” has had the door blown off, and we now think in terms of, “well, I like pinot noir but hate merlot — I could go for some viognier, but keep the cork in the chardonnay.” Adding to the complexity of enjoying a glass of wine is the glass we pour our wine into. There are so many styles and sizes and names, the risk of pouring a glass of faux pas is almost enough to convince a person to simply pop the top off a beer instead. Ryan Lopez is Peachy Canyon’s wine club director. He said that the shape and material a wine glass is made of absolutely affects the wine. “It makes a difference when tasting,” Lopez said. “Using the right glass is important.” There are a few things that make it more important, he said. The shape of the glass traps aromas rising off the wine. The size of the glass — including the actual thickness of the material — affects how quickly the wine will change temperature. There’s a case to be made that the Bordeaux glass is an excellent all-purpose glass, but it is Lopez’s opinion that “while a workhouse can pull a cart, jump a wall, and run a race, chances are that same workhouse won’t be the best horse for any of those things. That’s why there are different glasses — if you want the best glass for a certain wine, the jack-of-all-trades glass isn’t it.” That Bordeaux glass is sometimes called a cabernet glass. Its silhouette is usually oval shaped and the bowl is wider than the lip of the glass. It’s well suited to swirling, and the shape of the lip directs the wine to the back of the tongue.

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“It may not always be the best, but it’s definitely not the worst,” he said. Lopez said that an all-purpose glass such as the Bordeaux is perfectly acceptable for a white wine, but it’s whites that bring in the first level of complexity: a cold wine in a large glass will warm faster than it will in a small glass, and a drastic change in temperature will alter the intent of the winemaker. But it’s not just red and white. An obvious for-instance is the pinot noir glass. A generally much larger glass with a huge bowl, a pinot noir glass is designed to release the wine’s aromas into the glass so the drinker can enjoy its bouquet more thoroughly. “You’re not fully enjoying the wine if you’re only drinking for taste,” Lopez said. On the other hand, Castoro Cellars tasting room manager Jan Becker said that what’s far more important is the wine itself. “We could have a glass for each varietal,” she said, “but it would be confusing to everybody.” In Castoro’s tasting room, an elegantly simple Bordeauxstyle glass is used for both reds and whites — Castoro is pouring approximately 20 wines at the moment — though Becker said she will switch out glasses if a taster is interested in going back and forth between reds and whites. “You’re here to enjoy the wine, not the glass,” she said. What Lopez and Becker agree wholeheartedly about, though, is that a glass is absolutely part of enjoying wine. So if you’re the type of person who takes gleeful enjoyment in drinking a $100 bottle of wine out of a hubcap, well, then that’s what floats your boat. For Becker and Castoro, part of enjoying wine means that wine club members taste wine out of a different glass. It’s made of higher quality glass and features Castoro’s beaver logo. Peachy Canyon has a similar setup. “It changes the way you feel about it,” Lopez said. As with so many things in the wine world, the size, shape and material of one’s glass matter, but it all comes down to taste. Spring 2012 | Page 65

A local magazine geared toward Paso Robles Wine Country events, wineries and the local community. VINO magazine is distributed by the Paso Robles Press and Atascadero News three times per year. Additional copies are available at local businesses, wineries and hotels. The full magazine is also available online.

Take a look…

www.VinoPasoRobles.com

– 10,000 Unique page views per month – Average time on site per visitor = 10 minutes – 2,500 Unique visitors and climbing

Upcoming Issues: Call today to schedule your space for the next issue of VINO. Ask about multiple run discounts and about our special VINO Holiday edition in November! May 11, 2012 — Advertising Deadline: April 5, 2012 September 21, 2012 — Advertising Deadline: Sept. 2, 2012 March 18, 2013 — Advertising Deadline: February 8, 2013

Page 66 | Spring 2012

Paso Robles Press

Atascadero News

805.237.6060 www.PasoRoblesPress.com

805.466.2585 www.AtascaderoNews.com

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Calendar of Events UPCOMING

MARCH 2012 A Wild Night in the Vines The Wineries of 46 East will host “A Wild Night in the Vines” with Zoo to You on Saturday, March 10 from 2 to 5 p.m. The Wineries of Highway 46 East will pour wine and visitors can sample cheeses from Di Raimondos and gourmet olives from We Olive as well as interesting and organic chocolates from San Luis Obispo. All the monies raised will go directly to Zoo to You. Visitors will also have the opportunity to meet the wild and exotic animals from Zoo to You. Tickets are $35 each and include tasting, live music, animals and a keepsake wine glass. To purchase tickets or for more information, call 805-391-0604 or go to www.zootoyou.com.

Spring events at Castoro Cellars Castoro Cellars hosts a variety of events in March. A free art exhibit featuring Maeve Croghan will be on display through April 30 from 10 a.m. to 5 p.m. daily. On Friday, March 16, the winery will host its All In for Zin party. The cost is $47.50 per person and will include a gourmet dinner by Chef Jeffery Scott paired with Castoro Cellars’ zinfandels. The Brian Black Duo will perform live music. Tickets for wine club members are $40 each. On Saturday, March 17 and Sunday, March 18 from 10 a.m. to 5:30 p.m., the winery will host an open house for Zin Festival. There is a $5 tasting fee. From noon to 4 p.m., Sweetwater the Trio will perform and a variety of vendors will be on site. For more information or to purchase tickets, call 1-888-DAM-FINE or go to www.castorocellars.com.

Zinfandel Festival The Paso Robles Wine Country will celebrate the historical and continued significance of zinfandel in Paso Robles Wine Page 68 | Spring 2012

Country during the 20th annual Zinfandel Festival, March 16 to 18. This 20-year milestone is brought to life on Saturday, March 17 through the Zin Tasting and Wine Country Auction, showcasing zinfandel wines, complimentary gourmet bites, and Wine Country Auction lots at the Paso Robles Event Center. Continue the zinfandel celebration by exploring the wineries and vineyards of Paso Robles Wine Country. Join more than 150 wineries for a selection of barrel tastings, winemaker dinners, vineyard tours, laid-back barbecues, live music and more. Many wineries offer a special treat to Zin Tasting ticketholders, so keep your ticket at hand throughout the weekend to take advantage of these special offers. Use the online tour booklet or search by day, winery or activity to help plan a memorable zin-filled weekend in Paso Robles Wine Country. For more information, go to www.pasowine.com.

APRIL 2012 First Saturday — Paso Robles The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting. Many wineries offer free snacks and some offer free wine tasting. It will be held on April 7 from 5 to 7 p.m. For more information, please call 805-238-4103 or go to www.pasoroblesdowntown.org.

Elephant Seal Festival The third annual Elephant Seal Festival will be held on Thursday, April 12 from noon to 5 p.m. at Burton Inn, 4022 Burton Drive in Cambria. Admission is free and will include seafood, wine and beer, live music and lots of fun. Larisa Stow and Shakti Tribe will spread their message of peace, hope and love starting at 1:30 p.m. For more information, go to www.cambriafestivals.com.

Templeton Rec fundraiser A fundraiser dinner for the Templeton Recreation Foundation will be held on Friday, March 30 at 6 p.m. at Castoro Cellars. Tickets are $25 each in advance or $30 at the door. The evening will include bunco, wine and appetizers. For more information, go to www.castorocellars.com or 1-888DAM-FINE.

Wine Education: Consumer Olfaction Seminar French perfumer and international wine consultant Alexandre Schmitt will lead a one-day Olfaction Seminar at Niner Wine Estates on Saturday, March 31 from 2 to 5 p.m. This class will provide a complete overview of the olfactory evaluation of wine and is intended for those who wish to increase their wine education. The cost is $125 per student. To register, go to www.ninerwine.com, call 805-226-4874 or email info@ninerwine.com.

Italian cooking class at Niner A cooking class, “Italian Family Cooking with Chef Marco of Cafe Roma,” will be held on Saturday, April 14 from 11 a.m. to 2 p.m. at Niner Wine Estates. Chef Marco will work with the students in a hands-on environment to create simple yet delectable Northern Italian cuisine, with a slight Swiss influence. The cost is $145 per person; CLUB 9 and Onyx discounts apply. Class space is limited for this event and reservations are required. To register, go to www.ninerwine.com, call 805-226-4874 or email info@ninerwine.com.

Fourth annual Wine 4 Paws The fourth annual Wine 4 Paws fundraiser will take place on April 14 and 15 throughout San Luis Obispo County. Pet-loving wine drinkers can help their four-legged friends by visiting any of the participating wineries throughout the weekend when a

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portion of the proceeds will be donated to Woods Humane Society. Print a free map/passport from the website, or grab one at any participating winery during the event. Get the passport stamped when you help generate a donation and you’ll be entered in a raffle. For more information, go to www.wine4paws.com.

SLOFolks concert Eric Andersen will celebrate the 40th anniversary of Blue River with a SLOFolks indoor concert at Castoro Cellars on Saturday, April 21 at 7:30 p.m. Tickets are $25 a person. For more information or to purchase tickets, call 1-888-DAM-FINE or go to www.castorocellars.com.

Earth Day Food and Wine Festival The sixth annual Earth Day Food and Wine Festival will take place on Saturday, April 21 at 2 p.m. at Pomar Junction Vineyard and Winery in Templeton. More than 200 purveyors of sustainably produced foods and wine will be on-hand. For more information, call 805-369-2288.

Hospice Rhône The world’s largest gathering of Rhône va-

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riety wines, Hospice du Rhône, will take place April 26 to 28 at the Paso Robles Event Center, 2198 Riverside Ave. in Paso Robles. Admission starts at $100. For information, go to www.hospicedurhone.org.

offer free wine tasting. It will be held on May 5 from 5 to 7 p.m. For more information, call 805-238-4103 or go to www.pasoroblesdowntown.org.

A Day in the Shade SIP for Smiles La Clinca de Tolosa, a nonprofit children’s dental clinic, will hold SIP for Smiles on Thursday, April 26 from 6 to 8 p.m. at San Antonio Winery in Paso Robles. The event will raise money for the nonprofit that has been providing dental service for children in San Luis Obispo County since 2003. Tickets are available for a donation of $25 each in advance or $30 at the door. For more information, call 805-801-5433, email ptcinfo@cdtslo.org or go to www.clincadetolosa.org.

MAY 2012

More than a dozen wineries will join local artists in the annual A Day in the Shade in Templeton Park. While the event is free, there is a charge to taste wine. The event will take place from 9 a.m. to 5 p.m. There will be more than 70 artists and live entertainment. For more information, go to www.templetonchamber.com.

Paso Robles Wine Festival The 30th annual Paso Robles Wine Festival will be held May 18 to 20 with the downtown wine tasting event taking place on Saturday, May 19 in Downtown City Park. For more information, go to www.pasowine.com.

First Saturday — Paso Robles The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting. Many wineries offer free snacks and some Spring 2012 | Page 69

NORTH COUNTY

Wineries & Tasting Rooms

15 degrees C Wine Shop & Bar — 1121 Rossi Road, Ste. A, Templeton • 805-434-1554 • www.15degreescwines.com Adelaida Cellars — 5805 Adelaida Road, Paso Robles • 805-239-8980 • www.adelaida.com AJB Vineyards — 3280 Township Road, Paso Robles • 805-239-9432 • www.ajbvineyards.com Alta Colina Vineyard & Winery — 2725 Adelaida Road, Paso Robles • 805-227-4191 • www.altacolinawine.com AmByth Estates — 510 Sequoia Lane, Templeton • 805-305-7355 • www.ambythestate.com Ancient Peaks Winery — 18798 El Camino Real, Santa Margarita • 805-365-7045 • www.ancientpeaks.com Anglim Winery — 740 Pine St., Paso Robles • 805-227-6813 • www.anglimwinery.com AronHill Vineyards — 3745 Highway 46 West, Templeton • 805-434-3066 • www.aronhillvineyards.com Arroyo Robles Winery — 1317 Park St., Paso Robles • 805-226-5454 • www.arroyorobles.com Asuncion Ridge — 725 12th St., Paso Robles • 805-237-1425 • www.asuncionridge.com August Ridge Vineyards — 8790 Highway 41, Creston • 805-239-2455 • www.augustridge.com B&E Vineyard — 10000 Creston Road, Paso Robles • 805-238-4815 • www.bevineyard.com Barrel 27 Wine Company — 2323 Tuley Court #110, Paso Robles • 805-237-1245 • www.barrel27.com The Barrel Room — 5983 Traffic Way, Atascadero • 805-462-9000 • www.thebarrelroom.biz Bear Cave Cellars — 840 13th St., Ste. G, Paso Robles • 805-238-4329 • www.bearcavecellars.com Bella Luna Estate Winery — 1850 Templeton Road, Templeton • 805-434-5477• www.bellalunawine.com Bianchi Winery — 3380 Branch Road, Paso Robles • 805-226-9922 • www.bianchiwine.com Bodegas Paso Robles Winery — 729 13th St., Paso Robles • 805-237-3780 • www.bodegaspasorobles.com Bon Niche Cellars — 2627 Golden Eagle Way, San Miguel • 805-286-7798 • www.bonniche.com Booker Vineyard — 2640 Anderson Road, Paso Robles • 805-237-7367 • www.bookerwines.com Brian Benson Cellars — 2985 Anderson Road, Paso Robles • 805-296-9463 • www.brianbensoncellars.com Brochelle Vineyards — 2323 Tuley Court #130, Paso Robles • 805-237-0519 • www.brochelle.com Broken Earth Winery— 5625 Highway 46 East, Paso Robles • 805-239-2562• www.brokenearthwinery.com Calcareous Vineyard — 3430 Peachy Canyon Road, Paso Robles • 805-239-0289 • www.calcareous.com Caliza Winery — 2570 Anderson Road, Paso Robles • 805-237-1480 • www.calizawinery.com Caparone Winery — 2280 San Marcos Road, Paso Robles • 805-467-3827 or 805-610-5308 • www.caparone.com Carina Cellars — 3525 Adelaida Road, Paso Robles • 805-252-0860 • www.carinacellars.com Carmody McKnight Estate Wines — 11240 Chimney Rock Road, Paso Robles • 805-238-9392 • www.carmodymcknight.com Cass Winery— 7350 Linne Road, Paso Robles • 805-239-1730 • www.casswines.com Castoro Cellars — 1315 N. Bethel Road, Templeton • 805-238-0725 • www.castorocellars.com Cayucos Cellars — 131 North Ocean Ave., Cayucos • 805-995-3036 • www.cayucoscellars.com Cellar 360 — 7000 Highway 46 East, Paso Robles • 805-226-7133 • www.cellar360.com Cerro Prieto Vineyard & Cellars — 3432 Las Tablas Willow Creek Road, Paso Robles • 805-226-8448 • www.cerroprietovineyard.com Page 70 | Spring 2012

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Changala Winery — 3770 Willow Creek Road, Paso Robles • 805-226-9060 • www.changalawinery.com Chateau Margene — 6996 Peachy Canyon Road, Paso Robles • 805-238-3500 • www.chateaumargene.com Christian Lazo Wines — 840 13th St., Paso Robles • 805-226-8820 • www.christianlazowines.com Chronic Cellars — 2020 Nacimiento Lake Drive, Paso Robles • 805-237-7848 • www.chroniccellars.com Chumeia Vineyards — 8331 Highway 46 East, Paso Robles • 805-226-0102 • www.chumeiavineyards.com Cinquain Cellars — 6404 Independence Ranch Place, San Miguel • 805-400-5978 • www.cinquaincellars.com Clautiere Vineyard — 1340 Penman Springs Road, Paso Robles • 805-237-3789 • www.clautiere.com Clavo Cellars — 315 Main St., Templeton • 805-226-0174 • www.clavocellars.com Clayhouse Wines — 849 13th St., Paso Robles • 805-238-7055 • www.clayhousewines.com Croad Vineyards — 3700 Vinedo Robles Lane, Paso Robles • 805-226-9899 • www.croadvineyards.com CrossLynn Estate — 1436 Brambles Court, Templeton • 805-434-9838 Cypher Winery — 3750 Highway 46 West Templeton • 805-237-0055 • www.cypherwinery.com D’Anbino Cellars — 710 Pine St., Paso Robles • 805-227-6800 • www.danbino.com Dark Star Cellars — 2985 Anderson Road, Paso Robles • 805-237-2389 • www.darkstarcellars.com Daou Vineyards — 2777 Hidden Mountain Road, Paso Robles • 805-226-5460 • www.daouvineyards.com Denner — 5414 Vineyard Drive, Paso Robles • 805-239-4287 • www.dennervineyards.com Derby Wine Estates — 5620 Highway 46 East, Paso Robles • 805-238-6300 • www.derbywineestates.com Doce Robles Winery — 2023 12 Oaks Drive, Paso Robles • 805-227-4766 • www.docerobleswinery.com Donati Family Vineyard — 2720 Oak View Road, Templeton • 877-511-WINE • www.donatifamilyvineyard.com Donatoni Winery — 3225 Township Road, Paso Robles • 805-226-0620 • www.donatoniwineryandvineyards.com Dover Canyon Winery — 4520 Vineyard Drive, Paso Robles • 805-237-0101 • www.dovercanyon.com Dubost Winery — 9988 Chimney Rock Road, Paso Robles • 805-226-8463 • www.dubostwine.com Dunning Vineyards Estate Winery — 1953 Niderer Road, Paso Robles • 805-238-4763 • www.dunningvineyards.com Eagle Castle Winery — 3090 Anderson Road, Paso Robles • 805-227-1428 • www.eaglecastlewinery.com Eberle Winery — 3810 Highway 46 West, Paso Robles • 805-238-9607 • www.eberlewinery.com Ecluse Wines — 1520 Kiler Canyon Road, Paso Robles • 805-238-4998 • www.eclusewines.com Edward Sellers Vineyards & Wines — 1401 Highway 46 West, Paso Robles • 805-239-8915 • www.edwardsellers.com EOS Estate Winery — 2300 Airport Road, Paso Robles • 805-591-8050 • www.eosvintage.com Epoch Estate Wines — 7505 York Mountain Road, Templeton • 805-237-7575 • www.epochwines.com Falcon Nest Vineyard and Winery — 5185 Union Road, Paso Robles • 805-226-0227 • www.falconnestwinery.com Fratelli Perata Winery — 1595 Arbor Road, Paso Robles • 805-238-2809 • www.fratelliperata.com Frolicking Frog Winery — 14490 San Miguel Road, Atascadero • 805-466-0779 • www.frolickingfrogwine.com F/S Cellars — 1337 Vendels Circle, Paso Robles • 805-431-8146 • www.fscellars.com

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Spring 2012 | Page 71

NORTH COUNTY

Wineries & Tasting Rooms

Gelfand Vineyards — 5530 Dresser Ranch Place, Paso Robles • 805-239-5808 • www.gelfandvineyards.com Graveyard Vineyards — 6990 Estrella Road, San Miguel • 805-467-2043 • www.graveyardvineyards.com GreMarK Vineyards — 5325 Rancho La Loma Linda Drive, Paso Robles • 805-237-0154 • www.gremarkwine.com Grey Wolf Cellars — 2174 Highway 46 West, Paso Robles • 805-237-0771 • www.greywolfcellars.com Halter Ranch Vineyard — 8910 Adelaida Road, Paso Robles • 805-226-9455 • www.halterranch.com HammerSky Vineyards — 7725 Vineyards Drive, Paso Robles • 805-239-0930 • www.hammersky.com Hansen Winery — 5575 El Pomar Drive, Templeton • 805-239-8412 • www.hansenwines.com Harmony Cellars — 3255 Harmony Valley Road, Harmony • 805-927-1625 • www.harmonycellars.com Haven Wine Bistro — 6155 El Camino Real, Atascadero • 805-468-4880 • www.havenwinebar.net Hearst Ranch Winery — 442 SLO San Simeon Road, San Simeon • 805-467-2241 • www.hearstranchwinery.com Hearthstone Vineyard & Winery — 5070 Vineyard Drive, Paso Robles • 805-238-2544 • www.hearthstonevineyard.com Herman Story Wines — 1227 Paso Robles St., Paso Robles • 805-714-9966 • www.hermanstorywines.com Hidden Oak Winery — 4671 S. El Pomar, Templeton • 805-237-9315 • www.hiddenoakwinery.com Hope Family Wines — 1585 Live Oak Road, Paso Robles • 805-238-4112 • www.hopefamilywines.com Hug Cellars — 2323 Tuley Court, Ste. 120, Paso Robles • 805-226-8022 • www.hugcellars.com Hunt Cellars — 2875 Oakdale Road, Paso Robles • 805-237-1600 • www.huntcellars.com Indigene Cellars — 5983 Traffic Way, Atascadero • 805-305-0397 • www.indigenecellars.com J&J Cellars — 2850 Ranchita Canyon Road, San Miguel • 805-467-2891 • www.jjcellars.com J. Lohr Vineyards & Wines — 6169 Airport Road, Paso Robles • 805-239-8900 • www.jlohr.com J. Paul Rosilez Winery — 4889 Dry Creek Road, Paso Robles • 805-226-0550 • www.jpaulwinery.com Jack Creek Cellars — 5265 Jack Creek Road, Templeton • 805-226-8283 • www.jackcreekcellars.com Jada Vineyard & Winery — 5620 Vineyard Drive, Paso Robles • 805-226-4200 • www.jadavineyard.com JK Wine Company — 805-226-7514 • www.jkwinecompany.com JUSTIN Vineyards & Winery — 11680 Chimney Rock Road, Paso Robles • 805-238-6932 • www.justinwine.com Kaleidos Wine — 3770 Willow Creek Road, Paso Robles • 805-226-0828 Kenneth Volk Vineyards — 3101 Highway 46 West, Paso Robles • 805-237-7896 • www.volkwines.com Kiamie Wine Cellars — 9750 Adelaida Road, Paso Robles • 805-226-8333 • www.kiamiewines.com Kukkula — 9515 Chimney Rock Road, Paso Robles • 805-227-0111 • www.kukkulawine.com L’Aventure Winery — 2815 Live Oak Road, Paso Robles • 805-227-1588 • www.aventurewine.com Laraneta Winery & Olive Oil — 2602 Templeton Road, Templeton • 805-434-5090 • www.laraneta.com Le Cuvier — 3333 Vine Hill Lane, Paso Robles • 805-549-4764 • www.lcwine.com Le Vigne Winery at Sylvester Vineyards — 5115 Buena Vista Drive, Paso Robles • 805-227-4000 or 800-891-6055 • www.sylvesterwinery.com Linne Calodo — 3030 Vineyard Drive, Paso Robles • 805-227-0797 • www.linnecalodo.com Page 72 | Spring 2012

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Locatelli Vineyards & Winery — 8585 Cross Canyons Road, San Miguel • 805-467-0067 • www.locatelliwinery.com Loma Linda Vineyards — 5155 Rancho La Loma Linda Drive, Paso Robles • 805-227-7172 • www.lomalindavineyards.com Lone Madrone — 2485 Highway 46 West, Paso Robles • 805-238-0845 • www.lonemadrone.com Maloy O’Neill Vineyards — 5725 Union Road, Paso Robles • 805-238-6430 • www.maloyoneill.com Meridian Vineyards — 7000 Highway 46 East, Paso Robles • 805-226-7133 • www.meridianvineyards.com Midnight Cellars Winery & Vineyard — 2925 Anderson Road, Paso Robles • 805-239-8904 • www.midnightcellars.com Minassian-Young Vineyards — 4045 Peachy Canyon Road, Paso Robles • 805-238-7571 • www.minassianyoung.com Mitchella Vineyard & Winery — 2525 Mitchell Ranch Way, Paso Robles • 805-239-8555 • www.mitchella.com Mondo Cellars Winery — 3260 Nacimiento Lake Drive, Paso Robles • 805-226-2925 • www.mondocellars.com Moonstone Cellars — 801 C Main St., Cambria • 805-927-9466 • www.moonstonecellars.com Nadeau Family Vintners — 3860 Peachy Canyon Road, Paso Robles • 805-239-3574 • www.nadeaufamilyvintners.com Nichols Winery & Cellars — 4615 Traffic Way, Atascadero • 805-466-7278 • www.nicholswinery.com Niner Wine Estates — 2400 Highway 46 West, Paso Robles • 805-239-2233 • www.ninerwine.com Norman Vineyards — 7450 Vineyard Drive, Paso Robles • 805-237-0138 • www.normanvineyards.com Onx Estate Wine — 1525 Paradise Meadow Lane, Templeton • 805-439-0539 • www.onxwine.com Opolo Vineyards — 7110 Vineyard Drive, Paso Robles • 805-238-9593 • www.opolo.com Orchid Hill Vineyard — 1140 Pine St., Paso Robles • 805-237-7525 • www.orchidhillwine.com Oso Libre Winery — 7383 Vineyard Drive, Paso Robles • 805-238-3378 • www.osolibre.com Parrish Family Vineyard — 1220 Park St., Paso Robles • 805-286-4028 • www.parrishfamilyvineyard.com PasoPort Wine Company — 95 Booker Road, Templeton, and 5940 Union Road, Paso Robles • 805-239-2229 • www.pasoportwine.com Paso Wine Centre — 1240 Park St., Paso Robles • 805-239-9156 • www.pasowines.com Peachy Canyon Winery — 1480 N. Bethel Road, Templeton • 805-239-1918 • www.peachycanyon.com Pear Valley Vineyards — 4900 Union Road, Paso Robles • 805-237-2861 • www.pearvalley.com Penman Springs Vineyard — 1985 Penman Springs Road, Paso Robles • 805-237-7959 • www.penmansprings.com Per Cazo Cellars — 5325 Vineyard Drive, Paso Robles • 805-227-4949 • www.percazocellars.com Pianetta Winery — 829 13th St., Paso Robles • 805-226-4005 • www.pianettawinery.com Pipestone Vineyards — 2040 Niderer Road, Paso Robles • 805-227-6385 • www.pipestonevineyards.com Pithy Little Wine Company — 1244 Pine St., Paso Robles • 805-546-1059 • www.pithywine.com Poalillo Vineyards — 7970 Vineyard Drive, Paso Robles • 805-238-0621 • www.poalillovineyards.com Pomar Junction Vineyard & Winery — 5036 S. El Pomar Road, Paso Robles • 805-238-9940 • www.pomarjunction.com Pozo Valley Wines — 22202 El Camino Real, Santa Margarita • 805-438-3375 • www.pozovalley.com Pretty-Smith Vineyards & Winery — 13350 River Road, San Miguel • 805-467-3104 • www.pasowine.com Proulx Wines — 5424 Vineyard Drive, Paso Robles • 805-706-0425 • www.proulxwines.com

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Spring 2012 | Page 73

NORTH COUNTY

Wineries & Tasting Rooms

Rabbit Ridge Winery — 1172 San Marcos Road, Paso Robles • 805-467-3331 • www.rabbitridgewinery.com Ranchita Canyon Vineyard —3439 Ranchita Canyon Road, San Miguel • 805-467-9448 • www.ranchitacanyonvineyard.com Rangeland Wines — 10425 Klau Mine Road, Paso Robles • 805-674-9232 • www.adelaidasprings.com Red Soles Winery — 3230 Oakdale Road, Paso Robles • 805-226-9898 • www.redsoleswinery.com Rio Seco Vineyard & Winery — 4295 Union Road, Paso Robles • 805-237-8884 • www.riosecowine.com RiverStar Vineyards — 7450 Estrella Road, San Miguel • 805-467-0086 • www.riverstarvineyards.com RN Estate Vineyard — 7986 N. River Road, Paso Robles • 805-610-9802 • www.rnestate.com Robert Hall Winery — 3443 Mill Road, Paso Robles • 805-239-1616 • www.roberthallwinery.com Rockin’ R Winery — 8500 Union Road #C, Paso Robles • 805-835-8529 • www.rockinrwinery.com Rocky Creek Cellars — 8687 Apple Road, Highway 46 West, Templeton • 805-238-1919 • www.rockycreekcellars.com Ronan Cellars — 6305 Buena Vista Drive, Paso Robles • 805-238-0833 Rotta Winery — 250 Winery Road, Templeton • 805-237-0510 • www.rottawinery.com Roxo Port Cellars — 6996 Peachy Canyon Road, Paso Robles • 805-238-1600 • www.roxocellars.com San Antonio Winery — 2610 Buena Vista Drive, Paso Robles • 805-226-2600 • www.sanantoniowinery.com San Marcos Creek Vineyard — 7750 Highway 101, Paso Robles • 866-PASO-WINE • www.sanmarcoscreek.com Sarzotti Winery — 179 Bella Ranch Road, Templeton • 805-226-2022 • www.sarzottiwinery.com Sculpterra Winery and Sculpture Garden — 5015 Linne Road, Paso Robles • 888-302-8881 • www.sculpterra.com Sextant Wines — 3502 Dry Creek Road B9, Paso Robles • 805-542-0133 • www.sextantwines.com Shale Oak Winery — 3235 Oakdale Road, Paso Robles • 805-239-4800 • www.shaleoakwinery.com Silver Horse Winery — 2995 Pleasant Road, San Miguel • 805-467-WINE • www.silverhorse.com Stacked Stone Cellars — 1525 Peachy Canyon Road, Paso Robles • 805-238-7872 • www.stackedstone.com Stanger Vineyards — 5255 Highway 41, Paso Robles • 805-238-4777 • www.stangervineyards.com Starr Ranch Vineyard & Winery — 9320 Chimney Rock Road, Paso Robles • 805-227-0144 • www.starr-ranch.com Steinbeck Wines — 5940 Union Road, Paso Robles • 805-238-1854 • www.steinbeckwines.com Stephen’s Cellar & Vineyard — 7575 York Mountain Road, Paso Robles • 805-238-2412 • www.stephenscellar.com Still Waters Vineyards & Winery — 2750 Old Grove Lane, Paso Robles • 805-237-9231 • www.stillwatersvineyards.com Summerwood Winery — 2175 Arbor Road, Paso Robles • 805-227-1365 • www.summerwoodwine.com Tablas Creek Vineyard — 9339 Adelaida Road, Paso Robles • 805-237-1231 • www.tablascreek.com Tackitt Family Vineyards — 6640 Von Dollen Road, San Miguel • 805-467-9490 • www.tackittfamilyvineyards.com Tarrica Wine Cellars — 111 Clark Road, Shandon • 805-237-8693 • www.tarricawinecellars.com Tassajara Cellars (at Silver Horse) — 2995 Pleasant Road, San Miguel • 805-239-8511 • www.tassajaracellars.com Terry Hoage Vineyards — 870 Arbor Road, Paso Robles • 805-238-2083 • www.terryhoagevineyards.com Thacher Winery — 8355 Vineyard Drive, Paso Robles • 805-237-0087 • www.thacherwinery.com Page 74 | Spring 2012

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Thunderbolt Winery — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.thunderboltjunction.com Tobin James Cellars — 8950 Union Road, Paso Robles • 805-239-2204 • www.tobinjames.com Tolo Cellars — 9750 Adelaida Road, Paso Robles • 805-226-2282 • www.tolocellars.com Turley Wine Cellars — 2900 Vineyard Drive, Templeton • 805-434-1030 • www.turleywinecellars.com Twilight Cellars — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.twilightcellars.com Venteux Vineyards — 1795 Las Tablas Road, Templeton • 805-369-0127 • www.venteuxvineyards.com Veris Cellars — 1266 N. Bethel Road, Templeton • 805-434-0319 • www.veriscellars.com Via Vega Winery — 2378 Adobe Road, Paso Robles • 805-423-2190 • www. viavega.com Victor Hugo Winery — 2850 El Pomar Drive, Templeton • 805-434-1128 • www.victorhugowinery.com Villa Creek Cellars — 5995 Peachy Canyon Road, Paso Robles • 805-238-7145 • www.villacreek.com Villicana Winery — 2725 Adelaida Road, Paso Robles • 805-239-9456 • www.villicanawinery.com Vina Robles Winery — 3700 Mill Road, Paso Robles • 805-227-4812 • www.vinarobles.com Vines on the Marycrest — 5076 Mustard Creek Road, Paso Robles • 805-237-0378 • www.vinesonthemarycrest.com Vista Del Rey Vineyards — 7340 Drake Road, Paso Robles • 805-467-2138 • www.vdrvineyards.com WCP Cellars — 1335 Vendels Circle, Paso Robles • 805-239-1568 • www.wcpwines.com Westberg Cellars — 3180 Willow Creek Road, Paso Robles • 805-238-9321 • www.westbergwine.com Whalebone Winery — 8325 Vineyard Drive, Paso Robles • 805-239-9020 • www.whalebonevineyard.com Wild Coyote Estate Winery — 3775 Adelaida Road, Paso Robles • 805-610-1311 • www.wildcoyote.biz Wild Horse Winery — 1437 Wild Horse Winery Ct. Templeton • 805-788-6310 • www.wildhorsewinery.com Windward Vineyard — 1380 Live Oak Road, Paso Robles • 805-239-2565 • www.windwardvineyard.com Zenaida Cellars — 1550 Highway 46, Paso Robles • 805-227-0382 • www.zenaidacellars.com ZinAlley — 3730 Highway 46 West, Templeton • 805-238-0959 • www.zinalley.com

NORTH COUNTY

Olive Oil Tasting

Alta Cresta — 6075 High Ridge Road, Paso Robles • 805-227-4751 • www.altacresta.com Carriage Vineyards — 4337 South El Pomar, Templeton • 800-617-7911 • www.carriagevineyards.com Mt. Olive Organic Farm — 3445 Adelaida Road, Paso Robles • 805-237-0147 • www.mtoliveco.com Olea Farms — 2985 Templeton Road, Templeton • 805-610-2258 www.oleafarm.com Olivas de Oro Olive Company — 4625 La Panza Road, Creston • 805-227-4223 •www.olivasdeoro.com Pasolivo — 8530 Vineyards Drive, Paso Robles • 805-227-0186 • www.pasolivo.com We Olive — 1311 Park St., Paso Robles • 805-239-7667 • www.weolive.com Wine Country Olives — 12 Ocean Ave., Ste 122, Cayucos • 805-434-6063 • www.wineolives.com

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Spring 2012 | Page 75

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Page 76 | Spring 2012

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Wine Country Transportation & Lodging

BEST WESTERN PLUS

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(805) 238-4740 1135 24th Street, Paso Robles, CA 93446 Visit us online at: www.bwblackoak.com