Vino

FALL 2014

ROCKSTAR

WINEMAKERS

CARRIAGE VINEYARDS

BED & BREAKFAST

PEAR VALLEY TASTING ROOM

FISH GAUCHO

FEATURING

CHRIS BECKETT THE DUCHESS OF PASO ROBLES THE RABBIT

HOLE

OLIVAS DE ORO OLIVE OIL

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of Family Winemaking at J. Lohr

Visit us and taste our limited-release J. Lohr 40th Anniversary Red Blend and 40th Anniversary Pinot Blanc.

J. Lohr Paso Robles Wine Center 6169 Airport Road (off 46 East) 805.239.8900 Tasting Daily 10am – 5pm ©2014 J. Lohr Vineyards & Wines, San Jose, CA

Paso’s Newest 90 Room Hotel!

Fitness Center Dog Friendly Free High-Speed WiFi Heated Outdoor Pool & Spa Meeting Room EV Charging Stations Business Center Complimentary Hot Breakfast Buffet 3000 Riverside Avenue • Paso Robles, CA 93446 • (805) 237-8700 • www.PasoOaks.com

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VINO is published quarterly by the Paso Robles Press. All rights reserved, material may not be reprinted without written consent from the publisher. The Paso Robles Press made every effort to maintain the accuracy of information presented in the magazine, but assumes no responsibility for errors, changes or omissions.

Publisher: John Bartlett publisher@pasoroblespress.com

Editorial: Editor

Brian Williams news@pasoroblespress.com

Contributors Allyson Oken, Hayley Thomas, Luke Phillips, Paula McCambridge, Sharen Rund Bloechl

Advertising: Sales

Brad Koyak, Carmen Burton, Sheri Potruch, Whitney Shultz, Rhianna Sparks and Arlene Horton-White

Art & Design: Mike Lyon

Cover Art:

Asha Renew

VINO CONTACT INFORMATION Photo taken at Pear Valley

by Luke Phillips

PasoRoblesPress.com 805-237-6060 829 10th Street, Suite B Paso Robles, CA 93446

CONTENTS

Fall 2014

In This Issue Rock Star Winemakers Zachary Raines.................................................10 Jordan Fiorentini..............................................12 David Hunt.......................................................14 Matt Villard......................................................16 Anthony Riboli.................................................18 Santiago Achaval.............................................20 FEATURE: Garagiste Wine Festival...................24 LODGING: Carriage Vineyards...........................26 FEATURE: Pear Valley........................................30 Paso Robles Wine Tasting Map.........................34 COVER FEATURE: PasoPort Wine Co...............36 FOOD & WINE: Chris Beckett of Fish Gaucho...40 FOOD & WINE: Olivas de Oro Olive Oil.............42 FOOD & WINE: Thomas Hill Organics...............44 FEATURE: Harvest Festival Weekend...............46 FEATURE: The Rabbit Hole...............................50 FEATURE: The Duchess Of Paso Robles..........54 BIRRA: The Pour House.....................................57 Calendar of Events..........................................60 Wineries & Tasting Rooms...............................63

WINEMAKERS For this issue — we give you six more Rock Star winemakers.

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We strive to highlight different winemakers, with different wines and give you a glimpse into their lives; after all, winemakers are people too; they just get to spend their time, and often making their living, with wine.

This issue’s Rock Star winemakers are Zachary Raines of Dubost Winery, David Hunt of Hunt Cellars, Anthony Riboli of San Antonio Winery, Santiago Achaval of The Farm Winery, Matt Villard of MCV Wines and Jordan Fiorentini of Epoch Estate Wines.

After you read about our Rock Star winemakers, stop by and check our their wines and tasting rooms; you never know when you’ll get the chance to meet the winemaker in the tasting room.

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WINEMAKERS

ZACHARY RAINES OF DUBOST WINERY

Filling Some Big Shoes Kid From Hayward Blends Experience With Old-World Style

By Luke Phillips OF VINO

Zachary Raines had some big shoes to fill when he took over as winemaker at Dubost Winery in 2010.

As Zachary tells it, his position at Dubost came “abruptly and tragically” when his older brother Jacob died in an ATV accident on the same property that is home to the family-owned winery and vineyard.

Zachary says it was Jacob who first proposed the idea of planting vines on the family ranch west of Paso Robles near the site where the town of Adelaida once stood.

The Dubost family has a rich history in the area and Zachary’s grandfather Raymond Dubost farmed the ranch for more than 90 years and also ran the local telephone company until 1960. Adelaida was once a bustling small town full of miners and homesteaders with a general store, a post office

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and dance hall.

There’s not much left in Adelaida today, but the Dubost family has been operating their ranch continuously since 1882.

Jacob suggested that the family plant a vineyard after taking a trip to Tuscany and France some time around the year 2000.

“That kind of fueled a desire in my folks too,” Zachary said. “From there it just kind of snowballed. It really was kind of going to be a small project to start, but then we got serious about it and it got a lot bigger.”

While Jacob was busy establishing the vineyards and building the Dubost label, Zachary was having his own beginnings in the wine industry. He went to work at Wild Horse Winery when he was still a teen and not even old enough to drink.

“I really learned how to drag hoses there and be a cellar rat and from there it really just evolved,” he said.

He went on to spend five years working

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as a cellar tech at Adelaida Cellars where he gained even more experience.

“I got some great experience in the vineyard, got some experience on the bottling line, got experience with the blending,” he said. “I kind of did everything there, which was great for my experience when I came here.”

Zachary says he didn’t get serious about winemaking until Jacob passed away and he came onboard at Dubost. Although he’s mostly self-taught when it comes to winemaking, Zachary says his experience and background in the industry have been invaluable.

“Everybody I’ve worked with, I’ve kind of gathered information from,” he said. “I’ve always been kind of not a closed book. I don’t ever want to get to the point where I think I know everything. Once you get to that point, you kind of shut yourself off from a lot of good hints and things you might be able

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DUBOST WINERY to find. I just really tried to read everything I could get my hands on. I tried to figure out what my philosophy of wine is and my whole chemistry aspect of all that stuff.”

Zachary says his philosophy of winemaking is mostly to take a hands-off approach.

“It’s kind of non-interventionist, but I think that word is kind of used too broadly,” he said. “We’re all interventionists. We’re not letting nature do its course. I do a lot of native yeast, whites I do inoculate, but I try to stay as hands-off as possible. I don’t do a lot of racking and returning. To me, the wine is made at harvest and from there if you’re struggling to try to get something in the flavor profile that you want it to be, you’ve kind of lost the mark at that point. I don’t do any fining, I don’t do any filtering on the reds, so everything is kind of unfined, unfiltered and a little more raw. That’s just how I prefer it. I think it gives the wine a little more soul.”

While Zachary does add his own twist to things, he says he tries to stay true to the foundation his brother laid out before him.

“He had his own style definitely,” he said. “I wanted to kind of try to contribute to that style and continue that because there were a lot of people who liked his wines, so I wanted to try to not come in and totally change everything up.”

Although Zachary says he likes to bottle his wines a little sooner to preserve some of the freshness, he says his process is more similar to Jacob’s than it is different. Jacob loved to experiment with unorthodox techniques and Zachary says he’s continuing that tradition.

“I love to experiment and do a lot of different things,” Zachary said. “It’s an open book really. Whatever works — there’s no taboo for me. I would have no problem blending a Cab with a Tempranillo, if it worked out. It could be horrible, but if I go and I blend that and it tastes great, I’m not going to worry about it. Being willing to experiment and not having those closed doors is really important. I think Paso is really known for some of those blends and I think they’re fun to do.”

When creating a new blend, Zachary says he’s looking for balance more than anything.

“To me, that’s important,” he says. “I want to have the right acidity; I want to have

VINO Central Coast Edition

the right amount of tannin, the right amount of oak. And for each varietal that’s a little different. It’s finding the balance between all those components that I look for first.”

The 2009 vintages will be the last worked on by Jacob, and although he loves his brother’s wines, Zachary says he’s looking forward to unveiling more of the 2010 vintages, which were completely his own work.

“I’m just really thrilled on the 2010s, on my wine, to see the fruits of your labor come to fruition,” he said. “It’s a first for me. Coming to this role, it happened rather abruptly and tragically and some people might kind of doubt themselves a little bit, but in my mind I knew that I was ready for it. And whatever doubts I had were cast aside rather quickly, especially once I started going through and tasting 2010.”

The first of Zachary’s wines for the Dubost label have been released over the past couple of years, including a Grenache, a Reserve Syrah and an Estate Cuvee, all of which were greatly received.

“All of those wines have been accepted really well and got some really good compliments on them,” Zachary said. “We don’t usually do submissions for scores and that kind of thing, but with this new wave we’re going to start trying to put them out there a little bit and see how they fare.”

The Dubost Ranch vineyard and winery is tucked amongst the hills west of Paso Robles near the intersection of Adelaida Road and Vineyard Drive, on Chimney Rock Road. Their tasting room has been open since 2009. It shares a space with their production facility inside an old pole barn that has been completely remodeled and insulated with straw bales. Although Zachary says that customers often enjoy seeing the production facility and tasting wine amongst the barrels, Dubost plans to break ground on a new tasting room soon.

“We’re a little bit off of the beaten path,” Zachary said. “We always joked that it was in our business plan to be down the road from Justin, which is a destination winery.

People come here and we’re kind of the opposite of Justin. We’re family run and our wine club is called the Country Club, so it’s a little different but people love it.”

Zachary says he often comes straight from working in the vineyards to pour wine for tasting room customers and if it’s not

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him, it’s one of the many family members who work at the facility.

“I think people love that aspect of it too,” he said. “It’s a little bit chateau-like I think.

We’re just a family run operation — been here since 1882, and hopefully we’re not going anywhere anytime soon. We just try to make the best wines that we can and I think the wines speak for themselves. That’s really all I can do is try to farrier these wines into something that’s going to be amazing quality. That’s why we keep our production low, to make sure that everything gets the dedicated time that it needs to make sure it buds into a really great wine.”

Zachary added that Dubost does everything in an Old-World style using a hand press, open-top fermenters and a blend of French, American and Hungarian oak.

“That’s really it,” he said. “I’m not trying to reinvent the wheel. I think I know what makes great wine and from there I’m just trying to replicate that year in and year out.”

The tasting room at Dubost Winery, located at 9988 Chimney Rock Road, is open seven days per week from 11 a.m. to 5 p.m. For more information, call (805) 226-8463 or visit www.dubostwine.com.

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WINEMAKERS

Photos courtesy of Epoch Winery

JORDAN FIORENTINI OF EPOCH ESTATE WINES

Crafts Wines With Depth, Character And Personality Head Winemaker Moves Into New York Mountain Winemaking Facility

By Haley Thomas FOR VINO

Epoch Estate Wines Winemaker Jordan Fiorentini emanates a frenetic excitement that is evident both in her warm demeanor and her expressive wine offerings.

From her fiery 2011 GSM aptly named “Veracity,” to her refreshing 2013 “ambrosia in a bottle” blend of Grenache Blanc, Viognier and Roussanne, the winemaker has a knack for bringing exquisite balance, panache and personality to her craft.

When Fiorentini sat down with VINO late last summer, her spirits were soaring even higher than usual — and for good reason.

After 10 years without a true home, the winery had just taken on its eighth vintage in its newly-constructed 17,000-square-foot facility, located just a stone’s throw from its

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cozy-yet-modern tasting room off Highway 46 West. A crop of early-ripened Viognier proved to be the first luscious pick of the 2014 season.

“I’m loving the sugars, acids and flavors,” the winemaker said with palpable glee. “The feeling of being in our own place is incredible.”

Hidden away amongst the oak-shaded hills of historic York Mountain and boasting reclaimed redwood doors, two-part fermentation room, underground barrel storage and rows of custom designed concrete and stainless steel tanks, the winemaking facility has been a long time coming.

Fiorentini calls the cluster of buildings that make up the crush pad, fermentation room, production offices and laboratory “the heart of the winery.”

It is evident that this where her own heart

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also resides.

“Over the years, we’ve taken the time to study our estate vineyards so that we could deliberately design a winery to fit our winemaking style,” she said, adding that she looks first to the terroir of the land to understand a wine’s future potential. From there, Fiorentini guides her grapes to their destiny.

“I wanted to make our ‘Authenticity’ [wine] authentic and ‘Ingenuity’ ingenious,” the winemaker added. “You never want to give a name to something if it doesn’t really describe it, and I wanted each wine to truly have its own personality. ‘Veracity’ is great name for what it is: Grenache is such a great grape for a sunny, warm climate, but it’s also going to make you work for it. It’s going to make you seek the truth of the varietal.”

The wine world has taken notice: Epoch’s 2010 Estate Blend of Syrah, Grenache,

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EPOCH ESTATE WINES Mourvedre, Tempranillo and Counoise was named the “No. 25 Wine in the World” on Wine Spectator’s 2013 Top 100 Wines list, and the winery continually produces highly sought-after offerings that garner points in the mid to high 90s.

Despite the high ratings, the vibe in Epoch’s tasting room is casual-cool. In lieu of ultra-flowery tasting notes, Fiorentini frequently sketches out what her tongue is perceiving, putting drawing pencil to paper.

The images — featuring rounded lines for softer flavors and edgier lines to portray bigger tannins or fruit — are like functional art pieces that accompany each wine.

Fiorentini is all about attention to detail: She takes special care to pick before grapes become overripe in an effort to preserve each cluster’s unique flavors.

“In Paso, the deliciousness is already there; you don’t have to worry about that,” she said. “I want to bring out the pepper or the spice. There is more to Paso wine that simply delicious jam.”

The winery’s 100 percent estate-grown grapes are sourced from two working vineyards: Their Templeton Gap-based Catapult Vineyard, planted with 28 acres of Grenache, Grenache Blanc, Roussanne, Viognier, Mourvedre, Syrah and Tempranillo, as well as the winery’s famed westside Paderewski Vineyard (founded by Paso’s most famous resident, the late pianist and Polish dignitary Ignacy Jan Paderewski), which is planted with Zinfandel, Petite Sirah and Picpoul Blanc, among others.

Currently, owners Bill and Liz Armstrong are working on breathing life into a third,150-acre York Mountain Vineyard, located near the existing tasting room, new winery facility, and a very important historic structure currently undergoing brickby-brick restoration. Established in 1882, the building is known as the oldest winery in the Central Coast region — as well as Paderewski’s former winemaking stomping grounds.

“When setting out on our wine quest in 2004, we did not have our sights set on any particular wine region,” said owner and vintner Bill Armstrong. “We did, however, have our love of Rhône varieties, and being geologists, we understood the importance that terroir plays in the making of worldclass wines. Now we are so fortunate, as we

VINO Central Coast Edition

Paderewski Vineyards

have some of the most amazing land in Paso Robles that not only cranks out amazing fruit, but also carries so much invaluable California wine history.”

Fiorentini’s own history in Paso began about four years ago.

A past head winemaker at Sonoma winery Chalk Hill, Fiorentini came to work at Epoch in 2010, after receiving word that the respected winery would soon be sold to corporate interests. She faced a big decision: Stay in Sonoma or venture outward to see what new adventures awaited.

“I didn’t know where I was going to go, and I wasn’t really familiar with Paso Robles,” Fiorentini said. At the time, she had been working with Rhone varietals — Viognier and Syrah — and harbored a budding fascination with the regional flavors of Southern France.

When Fiorentini interviewed for a job at Epoch, the winemaker’s interest in Paso was certainly piqued, but she still had no idea how deeply the land would speak to her. With a house in Sonoma, one of her two children born and a winemaking husband with his own steady career, it didn’t look like a likely move.

“I came down here on a whim and tasted the wines in the region; I really got the lay of the land,” Fiorentini said. “I was trying the 2007 Rhones and thought, ‘Wow. These wines are awesome.’ Then, I went to Epoch’s main Paderewski Vineyard

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Epoch Estate Wines Head Winemaker Jordan Fiorentini is committed to reflecting the terroir of the winery’s noteworthy estate vineyards while blending in a hefty dose of personality and sparkle.

with Bill and Liz. I always wanted to make Rhone wines, and it just seemed like a slam dunk. The fruit is just so beautiful here.”

Strolling along the 67 acres of limestone-rich vineyards proved to be a tipping point in the winemaker’s decision. Now, her happy family has laid their own roots in the captivating land.

“Tasting these Rhone varieties grown in this limestone soil with these intense flavors — I knew this was a unique place to be in California wine country,” Fiorentini said.

“If you’re going to spend money on a bottle, you want to be able to taste where that wine is grown, and Paso Robles has that going for it. Luckily, and amazingly, we have an incredible winemaking community to go along with that.”

For more information about Epoch Estate Wines, go to www.epochwines. com or visit the tasting room at 7505 York Mountain Road.

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DAVID HUNT OF HUNT CELLARS

Hitting All the Right Notes Owner And Winemaker Has Laser-Like Focus

By Brian Williams OF VINO

It may be just coincidence that Hunt Cellars wines consistently shine at blind tasting competitions. Some might say, owner and winemaker David Hunt has an advantage over his fellow winemakers because he is legally blind.

Hunt, 64, is often told he has heightened senses as a result of his blindness and takes full advantage of them whether he’s walking the vineyard or working in the winery. He’s willing to do whatever he feels needs to be done to put out “memorable wines.”

“If it takes me 200 or 300 times to make it better wine or blend I will do it,” Hunt says. “In another words, we do not have a set program dictated by barrel aging, but we let

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the barrels and wines tell us when they are ready to be bottled, with the perfect balance and amazing finish.”

The results speak volumes. Since 2002 vintage, more than 100 Hunt Cellars wines have scored 93-98 points, Hunt says. His red wines have received the bulk of the high ratings and honors in competitions which is no surprise really considering the majority of the estate vineyard is planted to cabernet sauvignon.

At the “Best of California 2013” competition, Hunt Cellars won four of 11 categories, including Best White Wine — 2010 Viognier “Twilight Time” (93 points); Best Cabernet Sauvignon — 2009 “Cabovation” Reserve (96 points); Best Zinfandel — 2008 “Zinovation” (95 points); and Best Port — 2001 Tawny Cabernet

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Sauvignon Port “Good Vibrations” (93 points).

The showing by the 2010 Twilight Time, a white wine, delighted Hunt.

“I knew the 2010 was good, but did not know how good the competition was so I was grateful to have won Best of White again.”

Hunt, who hails from North Carolina and still has a slight accent to prove it, was able to see for the first 40 years of his life. Retinitis pigmentosa, a degenerative eye disease that runs in his family, left him completely blind by the late 1990s. When his daughter Destiny was born in 1996 all he could make out were shades and shapes. His father and two brothers also had the disease. So far, his daughter and two sons show no signs of losing their sight.

He came to California from North Carolina

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HUNT CELLARS chasing the dream of fame and fortune as a musician. The move was prompted by an invite to appear on the popular “The Dating Game” television show. He did not get picked and the fame as a musician eluded him but he was able to secure a fortune in the home security industry. He also dabbled in music and real estate.

During this time, he also developed a passion for wine and an interest in making it. He studied winemaking at the University of California, Davis and read everything he could on the subject.

In the late 1990s, Hunt sold most of the business ventures and began looking for place to start a vineyard and winery. In 1996, after several of years of research, David and his wife Debbie, bought 550 acres west of Templeton on Highway 41 and planted 60 acres to create Destiny Vineyards, named after his daughter.

“We just thought Paso Robles (AVA) would be the bright light in the future,” Hunt says. “When we came to Paso we were winery No. 37. Now, there’s something like 300.”

In 1997, he produced their first releases and opened a tasting room in October of 1999 where Oakdale Road intersects Highway 46 West between Paso Robles and Templeton.

In 2012, Hunt self-produced “Rhapsody in Red,” an album of songs inspired by his children, wife and wine. He blends music with the wine as well — the names of his wines all have a musical aspect.

Hunt combines the album with six-bottles packages of wine and also serenades guests at dinner concerts at the winery.

Today, Hunt Cellars produces between 6,000 and 10,000 cases a year with estate fruit from Destiny Vineyards.

“I put our vineyard as one of the top vineyards in the state,” Hunt says. “You can base that on the quality, year after year.”

Hunt Cellars tasting room is open from 10:30 a.m. to 5:30 p.m. Monday through Sunday. For more information, call 805-237-1600 or visit www.huntcellars.com.

Photos courtesy of Hunt Cellars

Hunt Cellars wine making facility is pictured.

A view of the patio outside the Hunt Cellars tasting room.

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WINEMAKERS

MATT VILLARD OF MCV WINES

From Pre-med To The Fields Of Paso Robles Villard Finds His Roots

By Paula McCambridge OF VINO

One hot August afternoon, Matt Villard is found focused on his creation at a Central Coast warehouse, moving quickly between machines and waterguns with a determined furrow in his brow. To a layperson, this man could be creating any mad concoction, except that this is a grape-crush facility in Paso Robles, and the man is winemaker Matt

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Villard of MCV Wines.

Villard apologizes for his lack of attention as he operates machinery, but there’s always time to talk wine, and he begins with his true love, the Petite Sirah.

“My passion and focus is the Petite Sirah; it’s such a versatile grape,” he said. “I do interesting blends. There aren’t a lot of us focusing on Petite, which is surprising; it’s such a wonderful, amazing grape.”

Petite Sirah is in Villard’s flagship blend,

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1105. The numbers are the Arabic numbers that stand for the Roman ones — MCV. MCV are also Villard’s initials, Matt Christopher Villard. He’s a man who likes a play on numbers and letters.

It’s no surprise then that he started his education at one of the nation’s top universities, UC Davis. Villard entered through the doors of the pre-med program and exited through humanities where he majored in literature, minoring in philosophy — with many side

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MCV WINES Valley.

“I met some cool people up there, the famous winemaker Aaron Pott and others,” he said. “[Pott] is really fun; he gave me my first job when I graduated from college a few years later.

“I’ve been extremely lucky … I had blown out my knee … I was scrambling for a job in 2011 and was making calls, but I wanted to do this for a while, to be in the wine industry,” he said. “Then I found this place, Paso Robles. Literally, I was driving back from Napa when I was on the phone … trying to figure things out and here I was. My family owns a home in Cayucos, so I moved in there, and here I am.”

When asked what advice he would give wine enthusiasts and those curious about the world of wine, Villard answers, “My philosophy is, ‘Let wine speak for itself.”

MCV’s tasting room is at Cellar Mates at 2975 Limestone Way in Matt Villard of MCV Wines tops off a barrel in Paso Paso Robles.

Robles. trips through classes in the school’s viticulture and enology program.

“I took a lot of winemaking and brewing classes,” Villard said. “I grew up drinking wine; my parents appreciated fine wines; so I took the first class, Intro to Winemaking. At that point, I was figuring out what I wanted to do.”

In between pre-med and literature, Villard took a couple years off to put some thought to his future. Like in school, that side trip led him to wine in nearby Napa

Photos by Paula McCambridge

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WINEMAKERS Anthony Riboli and Arnaud Debons and the winemaking duo behind San Antonio Winery. With the help of college Jason Bushong in the North County they have some big plans for their new land.

ANTHONY RIBOLI OF SAN ANTONIO WINERY

Photos Contributed by the Riboli Family

Growing Big And Bold San Antonio Winery Spreading Its Roots in Paso

By Allyson Oken OF VINO

San Antonio Winery is literally putting some roots down in Paso Robles.

For the past 30 years, the winery has been a fixture of the Paso Robles wine landscape making wine from local fruit, but now readies for the day when it will use estate fruit, much to the delight of Winemaker Anthony Riboli.

San Antonio Winery is based in Los

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Angeles. It was originally founded by Santo Cambianica in 1917 and became the passion for his nephew and eventual partner Stefano Riboli in the 1930s. The winery is the last producing winery in Los Angeles.

Anthony, who is Stefano’s grandson, is the first member of the family to have the formal training as a winemaker. Anthony received his degree in viticulture from University of California, Davis in 1998.

“We have now made the commitment

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that we want to continue sourcing, but also own our own vineyards,” he says. “We have two very special sites over in the El Pomar area off of Almond Drive that we are now planting. We have a tasting room in Paso Robles that we opened six years ago and that was another step in our focus on Paso Robles. I do believe at some point there will be a winery facility in the works as well. I think you can’t buy what Paso is, and Paso is not a French-style Bordeaux lean and light

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SAN ANTONIO WINERY wine. For example with a Cabernet, you need to make a pretty full-bodied wine with lots of fruit — I think that is what Paso is about. So we are very excited to be growers in a region that is known for the growth of big, bold fruit.”

Something that Anthony feels is the key to producing world-class wines.

“My opinion is that 90 percent of making great wine is the vineyard itself,” he says.

“Our philosophy is to be hands on,” said Riboli. “We have a local winemaker that we work with Jason Bushong and I have a co-winemaker in LA named Arnaud Debons. He also comes up and oversees our winemaking and growing in the area.

I think the key is, and it is not anything revolutionary or different from a lot of other winemakers, but being in the vineyard and understanding when the grapes are at their optimal for harvest is very important. Even though I live in LA, I come up every week for a few days and then having Jason based in Paso, we are able to be hands-on. So I think you have to taste the fruit. In the old days people would pick, based on sugar levels and that is not accurate in terms of really achieving flavor. Letting the fruit show through, getting the grapes mature and then using oak. We ferment in stainless steel but the majority of our aging is done in barrels. They offer the best quality level for flavor development. We just released a new Viognier that has no new oak to allow the fruit character to show through as is they style with Paso wines.”

Anthony and his large extended family were raised around the business working,

several generations of the San Antonio Winery family raise a glass to the future.

during summer and winter breaks from school. Originally he was not on the path to join the business, studying to be a doctor before digging into the family business.

“I did a U-turn and I had all the science done so I applied to UC Davis and got in,” he says. “We have always had non-family winemakers except for my grandfather, of course, who learned from his uncle the traditional way. But no one in the family had formally trained to make wine until me. Once I was at Davis, I felt that this was really interesting and discovered that we could make a lot of changes to have a more hands-on philosophy when it comes to winemaking. Back then, the winemaker was more of a satellite winemaker and now, with myself and our team of winemakers, we are very hands-on.”

San Antonio still operates the original winery in LA, located at 737 Lamar St., (open Sunday-Tuesday from 9 a.m.-7 p.m. and FridaySaturday from 9 a.m.-8 p.m.) and has a tasting room in Ontario, located at 2802 South Milliken One of many vineyards the Pretty Penny is one of Riboli’s favorites. Ave., (open daily from

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10 a.m.-6 p.m.). The Paso Robles tasting room is located at 2610 Buena Vista Dr. and is open from 10 a.m.-6 p.m. daily.

Another family fixture in LA is the Maddalena Restaurant, named for Anthony’s grandmother. There, they serve fresh Italian-style cuisine prepared with their wonderful wines in mind. With 97 years to their credit as a winemaking family, it is no wonder San Antonio Winery has found a home in Paso Robles.

“I am the oldest of the fourth generation involved in the winery,” he says. “My father is the president of the company with his brother and sister as vice presidents. My grandparents are actually still alive and my grandfather comes in every day, he is 93.

Both of my grandparents are in every day and we named our new vineyards for them.

So one is called the Stefano Vineyard and on is called the Maddalena Vineyard. It is great to see them everyday and the hard work that they have put in over all these years. We are lucky to have them around, active and sharp. We tell everyone the wine is what keeps them young and active, but it is also the work and having a purpose in life.”

To learn more about San Antonio Winery, their investment in Paso Robles and the Riboli family, visit www.sanantoniowinery.com.

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WINEMAKERS

SANTIAGO ACHAVAL OF THE FARM WINERY

Passion For Winemaking Fueled By Family, Friends Boutique Winery Attracting A Great Deal Of Attention

By Brian Williams OF VINO

Life on The Farm has been very good to the Achavals and Madsens.

The two couples — Santiago and Mercedes Achaval and Jim and Azmina Madsen — are the driving force behind The Farm Winery, a boutique Paso Robles winery that has attracted the attention of acclaimed wine critics and non-critics in a relatively short amount of time.

They launched The Farm Winery in 2009 and currently produce only 700 cases of three red wines — the flagship Cardinal, using grapes from a single-vineyard hillside of old vine Cabernet Sauvignon planted in 1964; The Big Game, a Bordeaux-Rhone blend; and Touchy-Feely, a Grenache-Syrah blend.

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The venture began with a long-distance phone call from the side of the road near Paso Robles by the Madsens to the Achavals in Mendoza, Argentina in the fall of 2008.

Santiago is no stranger to the wine business, having started the world-renowned Achaval-Ferrer winery in 1998 in Argentina.

Jim recalls, “We called him on the cell phone and he was in the middle of doing a big Sunday barbecue and Azmina says, ‘Jim and I want to start a business with you. Lets start a winery in Paso Robles together. What do you say?’ He screamed, ‘Yes’ so loudly we didn’t hear it on the cellphone, his voice bounced off the troposphere from Argentina and we heard it echoing on the westside of Paso. And that is where it started.”

Roughly a year later, The Farm Winery was up and running, fermenting grapes from

Published by the Paso

the 2009 harvest. The two couples are the only regular employees for the winery. Their children help when they can, but the majority of the workload is handled by the Achavals and Madsens.

“It’s neat to see our kids that are in their 20s take an interest,” Jim says. “It is neat to do this with my wife and it is neat to do this with the Achavals. It really is a labor of love.”

The work is tiring and the hours long, especially during harvest, but they are loving every minute and aspect of it.

“The four of us work really well together,” Azmina says. “We have each other’s back. We all have our weaknesses and we all have our strengths and you put them together and it works.

“Before the wine there was a very solid friendship. And now that we are making wine

Robles Press

VINO Central Coast Edition

THE FARM WINERY we still like each other and we work very closely together so I feel really happy. I feel really lucky.

All of The Farm Winery grapes are sourced from vineyards in Paso’s Westside Adelaida District and each expresses different aspects of the terroir, Santiago says.

The wine is produced at Thacher Winery on Vineyard Drive with equipment purchased

by The Farm Winery.

“We believe great wines are made in the vineyard,” Santiago says. “We think 90 percent of a wine is defined in the vineyard and 10 percent in the winery. Most of that 10 percent is mistake avoidance. If you have a great flavorful nuanced grape there is not much you can do to improve it in the winery. You can ruin it but you cannot improve it a lot.”

The 2009 vintage sold out and the 2010 is trending in the same direction. The 2010 Cardinal was the highest rated Cabernet from Paso by both Stephen Tanzer (93 points) and the Wine Advocate (92-plus points). The Cardinal is 93 percent Cabernet Sauvignon and 7 percent Malbec and spent 27 months in new French oak and nine months in the bottle before being released. The 2010 Touchy-Feely equaled the highest score Connoisseurs’ Guide to California Wine has awarded any Grenache wine in a decade.

“We think it’s the oldest in the area, on limestone hillsides on Peachy Canyon Road,” Santiago says of the Cabernet Sauvignon vineyard. “It is majestic, beautiful and has the ability to make deep, expressive and very, very personal wine.”

Spend any about of time with the families and it’s clear how much fun they are having. But, this is also a serious business venture for the families.

“As MBA’s we wrote a business plan and we are following that business plan,” Jim says. “The business is still in the growing phase. But it is still a business for us. It’s not our retirement fund, but it is something that is a business that is coming along nicely.”

The Farm Winery’s roots reach back to 1987 when Santiago and Jim met while attending business school at Stanford, a time “where serendipity really applies,” Jim says. Both were the same age, married with young boys, lived in the same student

VINO Central Coast Edition

housing complex and working toward the same degree. The couples have been close friends ever since. A weekend getaway to Napa during college changed the course of Santiago’s life.

“Those two years were defining in our lives,” Santiago says. “It was defining in my choice as winemaking as a career and it was defining as my friends because my best friend in the world is Jim. We honor that time.”

Jim and Azmina took the Achavals to Napa and stayed at a bed and breakfast on the Silverado Trail 25 years ago.

“Had a nice day, went to bed. The next morning Azmina, I and Mercedes were going to have breakfast but nobody knew where Santiago was,” Jim says, recalling that fateful weekend. “We finished breakfast at about 9:30 in the morning and he strolls in with the biggest Cheshire grin on his face. He had gotten up at 6 a.m. and started walking in the vineyards that abutted the bed and breakfast, back and forth, and he came in with this determined look on his face and said, ‘Someday I am going to be doing this.’ That was it, the bug had bit and there was no vaccine.”

Santiago graduated and returned to finish his commitment to the cement company that had footed his education at Stanford. Meanwhile, Jim, who is originally from San Diego, went on to a successful career in the burgeoning high-tech wireless industry. Jim’s forte is starting and building technology companies.

“So, he went back to Argentina had to do what he had to do and never forgot that vow he made to himself in 1988,” Jim says.

“And in 1998, he produced his first vintage of Achaval-Ferrer. So maybe we had a little bit to do with him discovering vineyards, but then it took on a life of its own.”

Achaval-Ferrer is one of the most respected wineries in Argentina and has gained a strong following around the world with ratings as high as 99 points. Achaval-Ferrer produces 40,000 cases of mostly Malbec from old vines that are meticulously managed to produce low yields.

That attention to detail is proving to be successful in Paso Robles. Normally, wineries that don’t have an estate vineyard, broker deals with growers with the price based on weight. The Farm Winery takes a

Published by the Paso

Photos courtesy of The Farm Winery

The Achavals and Madsens pose for a photo.

different approach.

“So what we have done is partner with growers who were willing to give us specific rows, not tons, within the vineyard,” Santiago says. “They farm those rows to our agreed-upon plan. We agree on a price per acre or plant, whatever the unit is, so it takes away the pressure of the grower who wants more kilos or pounds and we want less.”

The opportunity to go back to the beginning is something Santiago is enjoying immensely.

“I love getting back to the dirt, back to the grapes, purple hands and fatigue at night from the physical labor,” Santiago says. “There is a creativity that comes with getting dirty with your grapes.

“And then just working in this beautiful environment, as wine regions go, this is one of the most beautiful that I have ever known and that is inspiring on its own. It fills the spirit with gratitude,” he said.

For more information, on The Farm Winery visit www.thefarmwinery.com, or call 805-400-FARM (3276).

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21

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FEATURE

FEATURED EVENT

Garagiste Wine Festival ‘Garagiste’ Winemakers From Across State Pour Over Four Days of Events This November

By Sharen Rund Bloechl FOR VINO

When Stewart McLennan was traveling the world as a wine wholesaler he wined and dined on fabulous food and equally fabulous wine.

And, while in France would ask different chateaus about wines from the surrounding areas. Most vintners would raise their arms dismissively and say, almost splittingly, “Non, you do not want to taste them! They are garagistes! They make wine in their garages!” Their skepticism and downgrading didn’t dissuade McLennan, he, “went into the towns and tasted the wines — most of them were excellent!”

Skip ahead a number of years, and as the greater Paso Robles wine area grew so did budding home winemakers. But, other than

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the California Mid-State Fair and a few other similar competitions, there was no niche for budding winemakers to show off their wines.

Most bottled about 500 cases a year, not enough to open a tasting room.

Seeing this dilemma for the garage winemakers, Stewart and co-founder Doug Minnick decided to start a festival highlighting the small winemakers — The Garagiste Festival. Once a term to denigrate renegade small-lot winemakers [in France], sometimes working in their garage, who refused to follow the “rules.” Now, garagiste is a fullfledged movement dedicated to the undiscovered and under-recognized artisan garagiste producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world.

This year, the fourth annual event, Nov. 6 to 9 has been moved to the Ponderosa Pavil-

Published by the Paso

ion at the Paso Robles Event Center and other venues around the area. More than 70 garagiste winemakers are scheduled to pour over 150 wines during the non-profit festival.

“We have an extraordinary and expanded line-up of winemakers this year. Many of our favorite Paso area garagistes are returning, along with new and exciting discoveries from Southern, Central and Northern California, most pouring in Paso for the very first time,” Minnick said. “We are also very excited about our tasting seminars this year.”

Dennis Sharpe of DENO Wine is “excited to do Garagiste.” He loves that “Garagiste is helping to discovering the small places that have no place to pour their wines and meet the people.” Sharpe will be pouring his Alto Pomar Vineyards estate 2008, 09 and 10 GSM [Grenache, Syrah and Mourvèdre] and his 2010 Zinfandel Grenache blends.

Robles Press

VINO Central Coast Edition

2014 GARAGISTE WINE FESTIVAL

Most of the venues will include bread, cheese and charcuterie courtesy of Vivant Fine Cheese, food samples from local artisans and a souvenir, stemless Stolzle crystal glass unless otherwise noted.

Thursday, Nov. 6 at Templeton’s First Crush 7-9 p.m.: Presents one-time-only opportunities to taste some remarkable off-the-grid wines and chat with the people who make them. “Shiners, Samples and Secrets” showcases barrel samples, wine club only and pre-release wines that will only be poured at this event. Ruddell’s Smokehouse food truck will also be on hand serving up their famous tacos and other assorted treats (for additional purchase).

Friday, Nov. 7 at Atascadero’s Carlton Hotel 6:30-9:30 p.m.: This special “Opening Round” tasting reception showcases wines from all over California. Explore the latest offerings of these amazing wineries that have come from Napa, Sonoma, Monterey and Santa Barbara to share their story and their wines. This is the only place you can taste these wines this weekend, almost all of which have never been poured in Paso before. The evening also includes cheese and charcuterie from Vivant Fine Cheese and hearty appetizers from Chef Johnny Jantz.

Saturday, Nov. 8 at the Ponderosa Pavilion 11 a.m.-9:30 p.m. premium access: This ticket grants attendees all-day access

VINO Central Coast Edition

Photos submitted by Melanie Webber

Garagiste co-founders Stewart McLennan and Doug Minnick

to everything the festival has to offer including: two Educational Seminars; Wine Country Box Lunch; one hour early access to taste and meet the winemakers with a smaller group; three hours at the Grand Tasting with unlimited tastes at over 50 wineries and access to the Rockin’ After Party featuring High Voltage (beer and dinner included).

Saturday, Nov. 8 at the Ponderosa Pavilion 1-5 p.m. early access: This ticket allows attendees entry into the festival one hour early to taste and meet the winemakers with a smaller group. Unlimited tastes at over 50 wineries.

Saturday, Nov. 8 at the Ponderosa Pavilion 2-5 p.m. general access: This grants access to unlimited tastes at over 50 wineries.

Saturday, Nov. 8 at the Ponderosa Pavilion 5:30-9:30 p.m. Rockin’ After Party: The day is capped with the festival’s traditional after party where guests and winemakers mingle, grab some beer courtesy of local brewer Barrelhouse Brewing Company, eat a down-home dinner pre-

Published by the Paso

pared by Jeffry’s Catering before dancing and head-banging to the jams of High Voltage. After Party Tickets are only available with the purchase of a Saturday tasting ticket.

Sunday, Nov. 9 at Templeton’s First Crush 11 a.m.-1 p.m. Another return-by-demand feature from last year’s festival, the winemaker symposium for serious aspiring and beginning winemakers — and those who simply want to learn more about the nitty-gritty of the winemaking process. A “must” for those wishing to learn the actual requirements for making your first wine or improving upon your past efforts. If you have any interest at all in making your own wine (or are already doing so) this is a tremendous opportunity to get serious mentoring from some of the industry’s best winemakers.

For the full 2014 Garagiste Festival: Paso Robles line-up and ticket information, go to: www.californiagaragistes. com/2014-paso-fest/.

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FEATURE

Photos by Tom Marcotte

FEATURED LODGING

Carriage Vineyards Bed and Breakfast Love for horse-drawn carriages and farming inspires enchanting B & B

By Sharen Rund Bloechl FOR VINO

When driving along South El Pomar shortly after coming up the hill from Templeton is an inviting sign on the right that reads Carriage Vineyards. After taking the turn you drive in a ways to find the Carriage Vineyards Bed and Breakfast and Carriage House on the right and their Carriage Park on the left.

Carriage Vineyards has four rooms in the main house, all named after carriages, plus the Coachman studio at the top of the hill, which sleeps up to 10 guests. A hot breakfast is served in the dining area or out on the patio. In addition, guests can enjoy easy con-

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versation in the parlor, stroll around the area, take hikes on one of several hiking trails, take carriage rides and/or attend innkeeper Larry Smyth’s Grape Ed 101 class. They’ve had more than 5,400 guests from 29 countries enjoying the amenities over the years.

“Paso’s getting more recognition,” said Larry, “which it deserves.”

Each of the rooms is named after carriages — The Victorian, The Phaeton, the Vis-à-vis [which means facing one another] and The Coachman studio. The rooms are filled with period furniture, antiques and family photos which give them a friendly comfortable feel.

From early on, the Smyths liked the history and elegance of horse-drawn carriages. Orig-

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inally from Ohio, where he grew up around farms and horses where his grandfather was involved with horses — he procured 350,000 horses for World War I. Larry says his grandfather once told Harvey Firestone that tires wouldn’t last. Larry moved to California with his brother’s accounting firm in 1972.

When they sold the business in 1997, which coincided with Larry getting cancer and surviving it, Larry decided to go back to his farming roots.

He and his late wife Diane looked around and found the Templeton Gap area to be what they were looking for — they moved up here with the first of their carriage collection.

After securing their first of several vehicles,

Robles Press

VINO Central Coast Edition

CARRIAGE VINEYARDS BED AND BREAKFAST they finally purchased a pair of Morgan-Percheron horses. Larry pointed out the horses standing at the top of their grazing area.

He said, “It’s just like clockwork, every morning after eating, the horses climb up there and stand shoulder to shoulder facing different directions protecting the area and watching for predators.”

Larry grew up surrounded by farming and horses plus a love of working with his hands building or repurposing things with his hands like the door he made into a beautiful headboard in one of the rooms. He always wanted to build his own home someday and he did at the top of the hill — he lives in the house and uses the second floor for the Coachman Studio room.

It is an active working ranch with vineyards, 850 olive trees, a small orchard, vegetable and flower gardens and sitting areas. Spring Creek runs through the property adding to the tranquility. There are plenty of wild turkey, horses and cattle on the grounds. There is hiking for all levels (hillside vineyards or flat back 30 acres).

The sustainably farmed vineyard consists of 22,000 vines planted on 27 acres with varieties including Grenache, Syrah, Merlot, Viognier and Cabernet Sauvignon. The grapes from the vineyard are sold locally to Rotta, Sculpterra, Zenaida, Kelsey See, Buchon, Bianchi and Summerwood.

Many improvements have been made, including an environmentally friendly 20,000-watt solar system. In addition to grapes, Larry harvests his olive trees to make award-winning extra virgin olive oil, and makes both a raspberry red wine and champagne vinegar.

Larry, a viticulturist, also offers the Grape Ed 101 class, one hour of “hands-on” vineyard education covering how to create and maintain a vineyard or olive orchard. He’ll take you through the vineyards in a large ATV and stroll through the fields for a session studying the trellis and irrigation systems, variety selection and rootstocks.

He will also talk about soil, weather, pests, water and fertilizer maintenance necessary to produce quality fruit for wine and olive oil.

Carriage Vineyards Bed and Breakfast is located at 4337 South El Pomar, in Templeton.

For more information, email Stay@CarriageVineyards.com or call 805-227-6807 or 800617-7911.

VINO Central Coast Edition

Quiet bench under the olive trees.

Both the olive oil and vinegars use the Carriage House stained glass window as their logo.

Phaeton room with its 4-poster bed.

Tranquil views, such as this sight of the Carriage House, enhance the bed and breakfast experience.

Published by the Paso

Robles Press

Fall 2014

27

It’s more than just a wine.

It’s a Legacy.

9988 Chimney Rock Road Paso Robles, Ca 93446 805-226-8463 | DubostWine.com

DubostWine.com

Kiamie Wine Cellars

We are located on the beautiful Westside of Paso Robles at 9750 Adelaida Road.

805-226-8333 • www.kiamiewines.com

FEATURE

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Published by the Paso

Robles Press

VINO Central Coast Edition

PEAR VALLEY VINEYARDS

Photos by Luke Phillips

FEATURED TASTING ROOM: PEAR VALLEY

Inspired By Trip To Italy, Spain And France ‘Looks Like It Just Grew Right Up Out Of The Ground’

By Luke Phillips OF VINO

The Pear Valley Vineyards tasting room is situated in the middle of 82 acres of vines in the scenic wine country east of Paso Robles, its quaint European design the brainchild of Southern California native Tom Maas who owns and operates the estate with his wife Kathleen.

Maas, who grew up in the desert town of Indio, learned his love of wine country while serving in the U.S. Army in the late 1960s.

“I was stationed on a hilltop in these grape vineyards in Germany,” Maas said.

“So I thought it would be cool to retire where there’s vineyards.”

Tom ran a successful paving company in Orange County and he and Kathleen would take frequent trips to the Central Coast and fell in love with the region’s

VINO Central Coast Edition

wine country. They bought a ranch in San Miguel in 1988, which had 10 acres of Syrah already planted and expanded that to include five other varietals.

A little more than 10 years ago, Tom and Kathleen decided it was time to expand again and started looking for a larger plot of land. Initially they started looking on the westside of Paso Robles, but after seeing several properties with water issues, they settled on an 82-acre piece of land previously owned by Steinbeck Wines where the vines where thriving.

“It was completely surrounded by vineyards, so you knew that vineyards could thrive and there’s some comfort in knowing that the people there are all growing grapes and they do so well,” Kathleen said. “So it took away some of the risk.”

They bought the property in 2003, applied for conditional use permits from the

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county, a process that took until 2007, and then they began construction on the winery in 2008, finally opening in 2009.

To find inspiration for their new winery and tasting room, Tom and Kathleen took a trip to Europe, visiting Italy, Spain and France.

“We looked at all these old structures that just seemed unassuming and simple and welcoming, not overwhelming like grand, we were not looking for a cathedral, but maybe a simple village church feel, or a village community hall where you just feel very warm and welcome,” Kathleen said.

“And we wanted it to be earth tones like many of the places you see in Spain or Italy or France. It sort of looks like it just grew right up out of the ground.”

Kathleen said they stayed off the beaten path during their trip, avoiding big cities altogether and sticking to the more

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FEATURE

rural areas.

“That’s where we really seemed to be attracted to the buildings,” she said. “It’s really a very simple structure. It’s just one big room and one big room. It’s a very rural, country community building type feel.”

Tom drew up all of the plans for the building himself, determined to make his personal dream a reality.

“We just brought it to an architect to make it structurally viable so that someone could build it,” Kathleen said. “But really, he already knew what he wanted. We always say this is his dream and it’s pretty much the way he envisioned it.”

Tom and Kathleen picked out furnishings and fixtures to match their old-world theme and put the finishing touches on the rustic, stone building.

“Its our expression, without a doubt,” Tom said. “And we went with the alabaster look, very traditional. It’s what fit with the stone work — it’s what we were looking for.”

The building was also designed in partnership with PG&E and its Smarter by Design program, making the entire facility energy efficient.

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“Once we learned that, we thought we should apply it to all our resources, not just electricity, so we do it with our water as well,” Kathleen said, adding that all of the runoff from the vineyards is recaptured, recycled and reused. Anything that isn’t recaptured flows to the 18 underground silos that Tom installed himself. He says that water flowing to the 3-foot wide by 12-foot deep silos, which are filled with rocks, help to recharge the groundwater basin, which has been in rapid decline in recent years.

“We choose to be conscious here,” Kathleen said. “And to use as little of our resources as we possible can.”

That environmental consciousness also extends to the beautiful gardens surrounding the tasting room, planted with drought resistant roses in several different colors.

“We originally drew it with sod all around it, but sod isn’t sustainable,” Kathleen said. “Then we thought about what we’d seen in Europe. We went back to those Tuscan abbeys and such and they were surrounded by those big, plump grasses that you don’t have to water and roses and lavender and those kind of things.”

Pear Valley’s flagship wine is called

Published by the Paso

Distraction and consists of a blend of all five major Bordeaux varietals; Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot.

“It’s named after my husband because wine is his distraction,” Kathleen said, adding that each vintage blends the five varietals in different ratios.

“It’s whatever Tom, the winemaker and myself come up with,” she said. “We just sit down and start tasting until we’ve got the best mixture.”

She adds that Distraction is the only Pear Valley wine that she and Tom are involved in making. Winemaker Jared Lee creates the rest.

Distraction is Pear Valley’s most popular bottle, but it is one of many wines produced by the company. Kathleen says that 24 different varietals are grown on the estate, all of which are put to use in one place or another.

“Everything is estate,” she said. “We don’t put anybody else’s fruit into our wine.

We use all of the varietals at different times, it just depends on what we need when, but it all gets used.”

Also very popular at the tasting room

Robles Press

VINO Central Coast Edition

PEAR VALLEY VINEYARDS

is Pear Valley’s Inspiration blend, a GSM mix of Grenache, Mourvedre and Syrah, that is dedicated to those battling cancer.

For every bottle sold, the winery donates $1 to the Cancer Research Institute, totaling $4,881 last year. The wine also happens to be Kathleen’s personal favorite at the moment.

“It’s just light enough, you can chill it a little bit,” she said. “Some heavier wines taste bitter when you chill them, but a GSM is lighter. It’s Grenache-based and Grenache is a light wine, so you can chill it a little bit. So this time of year it tends to be my go-to wine. A chilled wine is nice right now.”

Kathleen says they will also be putting out a new blend soon that is similar to Distraction, but lighter and not quite as expensive.

“If they liked Distraction, but maybe it was a little heavy for them, this would maybe be the answer,” she said. “Plus you can keep it a little less expensive. It can be a little less expensive if you’re not putting it in dedicated new oak every time.”

Distraction costs $35 per bottle, Inspiration costs $22 per bottle, and Kath-

VINO Central Coast Edition

leen says that the new, as of yet unnamed blend, will cost $21.

The blend was just bottled this summer and the first bottles will be released in October.

On Saturdays and Sundays the tasting room offers meatballs, along with a marinara sauce that features a different Pear Valley red wine each weekend, and also a selection of cheese and crackers.

“We’re not intending to feed people lunch, but it’s enough to keep body and soul together,” Kathleen said. “And some wines, like a Sangiovese, are very acidic and hard to drink without a little food.

Cheese will work instead of meat, you just need any kind of fat because it coats the tongue and makes it taste sweet instead of acidic.”

With all of their wines being estate, Kathleen says it gives wine tasters a good opportunity to see how weather can affect a vintage.

“It’s a good chance to taste more of what the weather does,” she said. “Every single vintage is different because of the weather. Some companies want their wine to taste always the same, and we try to

Published by the Paso

make that vintage the best it can be, but it will be different. We want to get the best we can out of each vintage and let nature show herself as to what she wanted you to have that year.”

Kathleen says that this year has been challenging with a major lack of rainfall in the area and she and Tom have been taking classes on how to manage their vineyard during the drought. One of the techniques they learned is to prune fruit that isn’t doing as well so that the fruit that is thriving can do even better. Kathleen adds that even with the new measures, their berries are very small this year.

“It’ll be very powerful wine because there’s less juice and still the same amount of flavor components,” she said. “When we first release it, it might be a little powerful, but as it ages it’ll be better and better. The winemaker says it’s going to be a good year.”

Pear Valley Vineyards is located at 4900 Union Road in Paso Robles and can be reached at 805-237-2861. Tasting room hours are from 11 a.m. to 5 p.m., seven days per week.

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Stephen’s Epoch Epoch Estates Estates Cellar Wine Jack Creek Cellars York Mtn

Doce Robles Fratelli Perata Summerwood

Live Oak Rd Caliza

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Dunning Proulx

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Wine Country Olives

8 min.

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Windward

Jada

101

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

Westberg

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Hearthstone

Cayucos Cellars

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Chateau Margene/ Margene Roxo Port

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Harmony Cellars

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Stacked Stone

Minassian-Young

Opolo

Per Cazo Cellars

Rocky Creek Cellars

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Terry Hoage

Cambria

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Hammer Sky

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Norman Vineyards

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Poalillo Vineyards

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Pasolivo

Whalebone Thacher

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Nadeau Family Vintners

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Rangeland

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El P oma

Moonstone Cellars

Paso Robles

Daou Vineyards

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Spring St

Carmody McKnight

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Starr Ranch

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Kukkula

Hearst Ranch Winery

RN Estate

San Marcos Creek

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Pretty-Smith

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Bella Luna Wild horse Laraneta

Paso Robles Wine Tasting Map Ranchita Canyon

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Mitchella

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Robert Hall

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Rio Seco

Rd

Barney Swartz Park

Herman Story Wines

Orchid Hill

Kiame

Anglim

8TH STREET

D’Anbino Cellars

7TH STREET

Maloy O’Neill

Pear Valley

Odyssey World Café

CITY PARK

Rockin’ R Winery

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Christian Lazo

12TH STREET

9TH STREET

Steinbeck Paso Port

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Pithy Little Wine Co.

13TH ST Bear Cave Cellars

Paso Wine Centre

10TH STREET

Bianchi

101

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Pianetta Winery Clayhouse Wines

RIVERSIDE AVENUE

Broken Earth Winery

46E Mill Rd

Parrish Parrish Family Family Vineyard Vineyard

Tobin James

We Olive

RAILROAD

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Hug Cellars

27

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Airport Rd

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J. Paul Rosilez

Dry Creek Rd

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Tower Rd

Wellsona Rd

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Jardine Rd

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15TH STREET

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Paso Robles Airport

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Silver Horse Tassajara

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Linne Rd

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Cass Cass Winery Nichols

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Carriage Vineyards

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Olive Oil Tasting

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Olivas de Oro Olive Company

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Charles Paddock Zoo

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ART & WINE

Photos by Allyson Oken

FEATURED LABEL: PASOPORT WINE COMPANY

Move On Over Betty Grable, Take A Hike Ava Gardner PasoPort’s Pin-up Girls Are Taking The Spotlight

By Allyson Oken OF VINO

In a consumer market as competitive as the wine industry, to succeed you not only need a great wine, but an eye-catching label.

At PasoPort Wine Company, owners Steve and Lola Glossner are taking their label art to the next level, creating something that truly embodies the Port they make and the era when this libation was all the rage.

Steve said that the label design became a

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necessity because in 2006 a law was passed preventing Port producers from labeling the bottle as such unless the producer had the use of an approved label for Port. Otherwise, they are referred to as dessert wines on the label.

California Port-style fortified wine is made from a wide array of both red and white grapes. High proof wine spirits or brandy is used to arrest fermentation. Ruby Ports typically receive two to four years barrel aging before bottling. Tawny Ports

Published by the Paso

are barrel aged up to 10 years.

To convey something to the consumer that they would remember, Steve created PasoPort Wine Company and then featured an iconic figure on each label.

He said, “Since Port had its heyday in the 40s and 50s, post-prohibition, we figured we would bring back some of that imagery from when Port was a popular beverage. Not only do our label designs create a memorable image, but it brings back an era when port was popular. We try to create

Robles Press

VINO Central Coast Edition

PASOPORT WINE COMPANY an image that corresponds with the wine in the bottle. So like our Port made from all Portuguese varieties we incorporated dance into the imagery and with our California Port blend we did something very iconic with Hollywood and Jessica Rabbit in mind. With the white Port, we wanted to create more of an innocent image and having a woman in a white dress looking over her shoulder fit perfectly. Really when we create these labels we stay within the framework of 1940s and 50s pin-up art. Our most recent label that was completed is “Purl” this is our sparkling wine pin-up art and she is a mermaid. We chose this because you call the bubble in the wine a purl. So that is how we develop our labels.”

In the beginning, Steve and Lola worked with digitally produced imagery. Then they discovered that this style was not quite what they wanted. They looked for a design firm and found a match at (iii) Design of San Luis Obispo and their very talented artist and designer Asha Renew.

“Steve ends up sending our artist a number of images,” said Lola. “He collects them, looking at the head position or the leg posi- Lola and Steve Glossner are the proud owners and operators of PasoPort Wine Company. tion, choosing photos that embody the art he is trying to create with the artist. He will also pull real people in dresses or poses and hairstyles and chooses bits and pieces to create what he wants. A lot of it comes from Steve; I think he knows what image he is going for even before they begin. So it is easy for him to choose a number of images that will convey the idea. Then our artist will pencil sketch a number of poses and depictions. After we choose a sketch, she will hire a model so the girls can take anywhere from three weeks to up to four or five months. Our artist will apply the color, choose the hairstyle, facial features, and Steve is sent images every step of the way.”

The label art that is created at PasoPort is the culmination of months of collaboration between Steve and Asha. It is obviously a passion and labor of love for Steve to create these labels. According to Lola, these are very collectable and people occasionally come in just to purchase the next bottle in the set.

To learn more about PasoPort Wine Company, visit the tasting room located at 5940 Union Road in Paso Robles or visit www.pasoportwine.com.

VINO Central Coast Edition

Published by the Paso

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37

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FOOD & WINE

Fish Gaucho Executive Chef Chris Beckett is 100 percent hands-on at the restaurant in downtown Paso Robles.

Photos courtesy of Fish Gaucho

Although the Fish Gaucho Restaurant and Tequila Bar vibe is casual, with Latin music and colorful art, there is an element of upscale panache to the 90-capacity dining room (and the food).

FEATURED CHEF

Chris Beckett of Fish Gaucho California-Mexican Fusion — Hook, Line And Sinker

By Haley Thomas FOR VINO

Some dreams really do come true. Just ask Fish Gaucho Restaurant and Tequila Bar Executive Chef Chris Beckett. Until recently, the eatery lived as nothing more than a beautiful daydream in the imaginations of owners Donovan Schmit and Troy Larkin, the same pair responsible for Paso hot spot Pappy McGregor’s as well as previous restaurant Schooner’s Wharf of Cayucos.

Throughout the years, always in the back of their minds, lived a fantasy filled with Latin-infused fish and salty, hand-squeezed margaritas. That oasis finally arrived with Fish Gaucho’s anticipated grand opening in May 2014 in downtown Paso Robles.

Yes — the California-Mexican fusion restaurant is no mirage. With daily chef ceviche, shrimp and scallop tacos, lobster enchiladas, red snapper frito, meat options

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like pork chop al pastor and short rib chile verde — and a whopping 85 premium tequilas to choose from — there’s plenty of flavor to reel in.

Although Beckett has become a mainstay of the San Luis Obispo County culinary scene, he, like so many artisans, is actually a Southern California transplant. The chef graduated from California School of Culinary Arts (now known as the Le Cordon Bleu) in Pasadena in 2001, then cut his teeth in Los Angeles before moving to the Paso Robles area. At the time, he didn’t know many people in the region besides an uncle.

“I made Paso Robles home after 14 years,” said the husband and father. Beckett has worked with Schmit and Larkin for more than a decade, and according to the chef, the trio make a solid and dynamic team.

“We push each other well, and we never get complacent,” Beckett said. “If we see something we want, we try to expend our-

Published by the Paso

selves to get there.”

Although Beckett continues to oversee the food at Pappy McGreggor’s — which also boasts a second location in San Luis Obispo — the chef is now 100 percent hands-on at Fish Gaucho, grilling fillets, marinating meat and drizzling sauces over delectable chorizo tortas.

Beckett said the restaurant has been a dream project since Larkin and Schmit opened seafood restaurant Schooner’s, which they sold in 2010.

“Fish Gaucho is exactly what we always wanted; this has always been the ultimate goal. The concept and passion was to create a daring yet seamless menu,” Beckett said.

“We are using high-quality products, like Ahi or lobster, and preparing them simply, then enhancing them with Mexican and Spanish flavors. There is no pretention there. The food is simply vibrant, clean and fresh.”

Ocean grub sourced from Central Coast

Robles Press

VINO Central Coast Edition

FISH GAUCHO RESTAURANT AND TEQUILA BAR

The Fish Gaucho menu is a fusion of California fresh and Mexican fare that includes a daily chef ceviche, shrimp and scallop tacos, lobster enchiladas, red snapper frito, and meat options like pork chop al pastor and short rib chile verde.

Seafood and other local purveyors make for a sensational base for the expressive menu.

Exclusive producers supply the seasonal goods for salads, tacos, sides and tostadas.

Although the vibe is casual, with Latin music and colorful art, there is an element of upscale panache to the 90-capacity dining room (and the food) that makes for a different experience than the trio’s other offerings. The chef said this is a good thing, as it only raises the bar across the board.

“The pubs we run, they are a lot of fun,” Beckett said. “But Fish Gaucho keeps us on a higher running standard, both in client relations and with the food. The other night, someone actually came up to me and called me a genius.”

The humble chef doesn’t have a big head at all, although he has the right to brag a bit. Authentic spices, farm-fresh salsas made with a rainbow of peppers and sauces crafted from the ground up make for a truly zesty experience that shows the utmost care and attention to detail.

“We are very careful about our representation of Latin culture and strive to make sure that we are nothing but respectful,” he said. “This is my representation, my own artistic expression, and I’m having a great time serving it.”

VINO Central Coast Edition

Beckett suggests passersby try the finger-licking scallop tacos, ever-changing fresh ceviche and prickly pear and cucumber jalapeno margaritas. Beckett said he’s always inspired to be in the company of many talented culinary neighbors.

“I’m very excited to be part of what has become a movement here in the Paso Robles dining scene,” Beckett said. “For us to be part of a hip and vibrant restaurant culture, we’re just tickled to be part of that.

Published by the Paso

We’re so excited to add Fish Gaucho to the whole experience.”

The Fish Gaucho Restaurant and Tequila Bar is located at 1244 Park St. in Paso Robles. The kitchen is open daily from 11:30 a.m. to 9:30 p.m. and the bar is open from 11 a.m. to midnight. For more information, call 239-3333 or visit www.fishgaucho.com.

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FOOD & WINE

FEATURED OLIVE OIL

Olivas de Oro Turning A Passion For A Balanced Life Into A Reality

By Sharen Rund Bloechl FOR VINO

How many times have you taken a special bottle of wine to a restaurant to drink rather than order off the menu? Take that a little further and think about bringing your own hot sauce or olive oil.

This is the case with Frank and Marti Menacho. Whenever they go out to eat they take along a bottle of their own Olivas de Oro olive oil. They prefer to use their organic, estate-grown, extra-virgin blend when they dine.

“I always blend for a more full-bodied, complex taste,” Frank says.

When they lived in Los Gatos and he

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owned Westside Fish Market in the Bay Area, Frank and Marti were able to indulge in their passion for food and a balanced life.

Plus his travels allowed Frank to talk with the chefs at some of the finest restaurants from San Francisco to Monterey and sample their foods; this helped him develop his feel and flair for blending olive oil thus blending his own olive oil for use in their home kitchen.

After they sold the fish market, they thought growing grapes and making wine was their next step until a friend took them on a tour and showed them thousands of acres of vineyards from Hollister to Santa Barbara. Seeing all the grapes, they decided to take another look at Frank’s hobby and check out olive trees.

Published by the Paso

In 1999, the Menachos founded Olivas de Oro Olive Company after they purchased a 160-acre orchard near Oroville. Marti and Frank share many of the responsibilities and vision for the business. Frank focuses on the agriculture aspects and Marti manages the business. It’s a family affair and their children Jen, Nick and Natalie each has their own interests in the business.

When, in 2007, the Menacho’s wanted to grow and expand, they found property in Creston and moved 2,000 of their 80-yearold trees from the Oroville orchard.

“We topped them to 8 feet, pulled them up and trucked them to our new place, and they love it here,” says Frank. “It was a huge operation, but well worth it to have the trees in

Robles Press

VINO Central Coast Edition

OLIVAS DE ORO OLIVE OIL

Photo submitted by Frank and Marti

Photo by Sharen Rund Bloechl

Using a harvester to get the olives off the trees.

Frank and Marti in front of one of their olives trees.

Photo submitted by Frank and Marti

Photo submitted by Frank and Marti

Photo submitted by Frank and Marti

Frank gives a tasting class on sensory evaluation.

Olives on the conveyor.

Oil pouring out of the centrifuge.

their new home.”

Since then, “We’ve also planted a 16-acre high density Arbequina,” Marti said.

They harvest more than 100 tons of olives early, “when they are at the height of their aroma and their lowest acidity,” he said.

They run the olives through their ‘dirty’ room to remove stems and leaves, then, if flavoring, add Meyer lemons or herbs just before cold pressing the olives. The oil is stored in stainless steel containers and left to rest for 3 months before blending.

“We are totally self-sufficient with our own olives,” Marti said.

Everything they grow is used, right down to the pits which are dried into pebbles some of which will be ground and added to animal food, the rest formed into pellets to

be used in the stove for heating.

Both Marti and Frank are Olive Oil Sommeliers. Frank is also a master blender and personally manages every detail that goes into creating his olives and extra-virgin oils.

He is an industry supporting member of the California Olive Oil Council and a member of The Olive Oil Tasting Panel. The Olive Oil Tasting Panel is the only one in the U.S. and adheres to the standards set by the International Olive Oil Council in Spain.

When tasting, customers will dip a piece of bread in the olive oil, start to chew and walk around.

“Then they return and ask, ‘Whoa! What was that?’” Frank said. The oil’s long, peppery finish, which is attributed to early-harvested Manzanillo and Sevillano

olives, is usually what surprises tasters.

In addition to processing his olives, Frank is an olive orchard consultant on installation, pruning and harvesting olive both in the conventional method and organic. In addition to their olives and oils, gourmet vinegars and fresh lamb, they do private labeling. They also have room for events, ‘farm to table’ banquets and weddings, and have a guesthouse.

VINO Central Coast Edition

Published by the Paso

Olivas de Oro is located at 4625 La Panza Road in Creston. For more information, call 805-227-4223 or 866-556-5483, email email@olivasdeoro.com or visit www.olivasdeoro.com.

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FOOD & WINE

FEATURED MIXOLOGY

A Fresh Twist On Cocktail Convention Thomas Hill Organics Serves Up Vibrant New Cocktails, The Way Nature Intended

By Haley Thomas FOR VINO

Mixology takes on a whole new meaning when you factor in just-plucked-andsqueezed citrus, handcrafted ginger syrup and satisfyingly salty pickle-stuffed olives.

Just ask Thomas Hill Organics Bistro owner Debbie Thomas, who is thrilled to bring aromatic sprigs of fresh herbs, juicy muddled fruits and a true twist on cocktail convention to her popular Paso Robles restaurant and lounge. The inspiration began with two flavorful farm-fresh drinks that quickly bowled guests over.

“We had been experimenting with creative

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mixology by offering mimosas and bellinis made with cava and fresh squeezed juices, and the response was overwhelmingly positive,” Thomas said. “The new cocktails blend seamlessly with our approach to food: they are fresh, seasonal, local and inventive.”

Thomas Hill Organics Wine Director Lannon Rust said the dining institution has found creative ways to work around hard liquor — without sacrificing flavor or sophistication.

Vermouth, sherry, sake, soju and high quality, low proof vodkas are taking center stage accompanied by a veritable garden of natural ingredients. Brunch is held Sunday

Published by the Paso

from 10 a.m. to 3 p.m., and the drink menu has received quite a local buzz.

“Our THO Bloody Mary has been a hit during Sunday brunch, as well as the Paso Mule, my take on a Moscow Mule,” Rust said. “People have said it’s the best Moscow Mule they’ve ever had.”

The refreshing concoction includes Contratto Rosso, fresh lemon juice, house-made ginger syrup and club soda. The bold and spicy bloody Mary is comprised of housemade pepper plant bloody mix, house-pickled green beans, pepper jack cheese, jalapeño-stuffed onion and pickle-stuffed olives.

Robles Press

VINO Central Coast Edition

THOMAS HILL ORGANICS When it comes to the much beloved, fruity and light bellini, guests have a choice of lychee, pomegranate, pear or white peach flavors. Every drink is crafted with a fresh-first philosophy. Rust partnered with a Los Angeles-based mixologist to craft a cocktail list that can proudly stand beside THO’s expansive wine offerings.

According to Rust, the swanky THO Lounge beckons tasters to step outside the ordinary and experience Paso wines in an authentic setting. Relationships with DAOU, Halter Ranch, Roxo Port and dozens of top-tier local producers make for a robust wine list, indeed.

“We went from a 40-bottle program to nearly 100 options, and I feel we are able to cater to people looking for something special,” Rust said. “We have the big players, the small-lot producers and also wines you just won’t see on any other wine list. I feel this really adds to the entire dining experience.”

Bubbles are sold by the half glass, full glass and bottle, encompassing local favorites like Laetitia and Clavo Cellars. A respectable host of sparkling wines and true champagnes are also sourced from France, Argentina and California.

Looking for a break from booze?

Thomas Hill Organics now offers a Chef’s Fresh Fruit and Vegetable Juice option — not a bad way to get a healthy dose of fresh market produce in a satisfying flavor.

When it comes down to it, Rust said it is all about bringing the bounty of the region to each and every glass.

“Our Sangria is all fresh fruit and all our mixes are made in house; this is just the THO way,” Rust said. “People come to us to experience what’s fresh and what’s local.”

For more information, visit Thomas Hill Organics at 1313 Park St. in Paso Robles or click www.thomashillorganics.com. For reservations, call 226-5888.

Hours are Sunday brunch from 10 a.m. to 3 p.m. and dinner from 5 to 9 p.m.; Lunch Monday through Thursday from 11 a.m. to 3 p.m. and dinner from 5 to 9 p.m.; and Friday and Sunday lunch from 11 a.m. to 3 p.m. and dinner from 5 to 10 p.m.

VINO Central Coast Edition

Photo courtesy of Thomas Hill Organics

Photo courtesy of Thomas Hill Organics

Thomas Hill Organics Wine Director Lannon Rust loves serving up the spicy THO Bloody Mary, comprised of house made pepper plant bloody mix, house pickled green beans, pepper jack cheese, jalapeño stuffed onion and pickle stuffed olives.

Blueberry Lavender Spritzer Mix lavender, blueberries and just the right fresh combination of sparkle and you’ve got a Thomas Hill Organics Lavender Vodka Spritzer.

Photo by Hayley Thomas

Photo by Hayley Thomas

Sangria A mix of red wine and luscious fruit make the Thomas Hill Organics take on Sangria truly delectable.

Paso Mule The Thomas Hill Organics Paso Mule made with Contratto Rosso, fresh lemon juice, house-made ginger syrup and club soda.

Published by the Paso

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FEATURE The new Derby Estates tasting room will be home to the first-ever Sip and Swing Harvest Festival Event on Oct. 18.

FEATURED EVENT HARVEST FESTIVAL

Drink In The Richness Of The Harvest Paso Robles Harvest Festival Weekend Kicks Off Oct. 17

By Allyson Oken OF VINO

In Paso Robles the culmination of the harvest means one thing, its time to have some fun and enjoy the fruits of hard labor at the annual Harvest Wine Weekend.

Slated for the weekend of Oct. 17-19, this three-day extravaganza includes wine tasting, live music, great food, special winemaker’s dinners, winery tours and the star of the show — Paso Robles wines. This entire weekend of activities has more than 140 fun events to choose from and here are a few standouts that caught our attention.

To paint a picture of the Paso Robles wine country, try visiting Sarzotti Vineyard and Winery for its annual tri-tip barbecue and live music event, check out Derby Wine Estates first-ever Sip and Swing or visit one of the smallest wineries in the area, GreMark Vineyard for its very exclusive tasting. All three of these events provide a very different experience from a taste of the small-lot producer to the larger estate winery.

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Sarzotti Vineyard & Winery Harvest Festival Barbecue Saturday and Sunday, Oct. 18 and 19 from 11 a.m.-5 p.m.

Cost: $8 per person; free to club members This beautiful secluded vineyard can be found on the outskirts of Templeton and is home to a family devoted to their craft, making great wine. Jim Sr. and Jim Jr. are the winemaking team at the Sarzotti family vineyard The Sarzotti family is a four-generation winemaking family from and with four generations Italy. Joe Sr. and Joe Jr. have a passion for the fruit. Attend their in the trade they have the harvest barbecue and there is a good chance you will meet both Joes and the rest of the Sarzotti family. experience and tradition to boot. Jim Sr. said that wine. It is a very relaxing afternoon of fun for Harvest Festival they at our tasting room and we have a great time really like to pull out all the stoppers.

“We really love doing it,” said Jim Sr. talking about the wine, seeing old friends “We are going to have our annual two-day and making new ones. We like everyone to barbecue with live music and our great feel like one of the family, so we cook up our

Published by the Paso

Robles Press

VINO Central Coast Edition

HARVEST WINE WEEKEND

own tri-tip, braised in our wine and tasty barbecue sauce, you just can’t get enough of. We hope to see all of you out to enjoy the music on the patio and a great time with friends. Come join the family.

To find out more and attend Sarzotti’s family Harvest Festival Barbecue, visit www.SarzottiWinery.com. The tasting room is located at 180 Bella Ranch Road in Templeton.

Sip and Swing at Derby Wine Estates Saturday, Oct. 18 from 12-4 p.m.

Cost: $30 per person; $25 to downtown wine club members The Paso Robles Downtown Wineries are proud to present the first-ever “Sip & Swing” Harvest Wine Festival at Derby Wine Estates new tasting room. This will feature 15 Downtown Wineries, live music by the Tipsy Gypsies, and the jump and jiving by local swing dancers. Food from local gourmet food vendors will also be available for purchase.

VINO Central Coast Edition

Published by the Paso

Participating wineries include, LXV, Burbank Ranch, Asuncion Ridge, Clayhouse Wines, D’Anbino Cellars, Arroyo Robles Winery, Frolicking Frog Cellars, Anglim, Rabbit Ridge Winery, Pianetta Winery, Chateau Lettau, Bodegas Paso Robles, Grizzly Family Wines, Parrish Family Vineyard and host Derby Wine Estates. Derby tasting room manager Kevin Archambeault said that this is the first of what the group hopes will be an annual event.

“Since we have such a large facility we thought it would be great to host these 15 wineries,” said Kevin. “All of us Downtown Wineries came together to make this event a blast to the past. As our building was originally built in 1922, we thought it was fitting to have a 1920’s themed event. That’s why we have called it the Sip and Swing.

We really wanted to represent the feel of the era. With the amazing architectural style of the time alive in the building today, it will make for a great setting. There will

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PASO ROBLES HARVEST FESTIVAL WEEKEND continued Photo by Allyson Oken

Just harvested by hand at GreMark Vineyard, this Sauvignon Blanc is a rarity in the Paso Robles AVA.

be four very different food vendors and each winery will have a table and area to make their own. We hope that people get in the spirit and dress for the occasion, though costumes are not mandatory. This is going to be a great time and a chance to explore our Downtown Wineries in one location.”

Derby Wine Estates is located at 525 Riverside Ave. in Paso Robles. Tickets are limited to the first 250.

Visit www.derbywineestates.com or call 238-6300, for more information.

GreMark Vineyard Exclusive Harvest Tasting Friday and Saturday 11 a.m.-4 p.m. and Sunday 11 a.m.-3 p.m.

GreMark is one of the smallest vineyards in the Paso Robles region and it is only open to the public three times a year for visitors, otherwise they are open by appointment only.

Owner, winemaker and all-around handy man Greg Keezer harvests every cluster by hand and takes the time to control the quality of the grapes that make it to the barrel or vat.

Greg said, “We produce a mere 300 cases a year and source to a few other wineries in the area. All of our grapes are estate

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grown and processed by myself and, when needed, a small team of harvesters. Drop by for harvest festival, it’s one of three times a year we are open to the public. I like to make wine with the fruit in mind, letting it shine and keeping the tannins at bay. We specialize in Cabernet Sauvignon, Bordeaux blends, Zinfandel, Rosé, Sauvignon Blanc, which is unusual to see growing in Paso, a Viognier and one of the few Ports in the county made Photo by Allyson Oken from five Portuguese GreMark owner and winemaker Greg Keezer harvests his grapes by varietals.” hand and controls the quality as he goes. He called it a labor of love.

GreMark will be offering tastes of its great wines and special weekend discounts.

These are just a few options for Harvest The vineyard is located at 5325 Rancho Wine Weekend in Paso Robles. To see a full La Loma Linda Drive in Paso Robles. For list of events, a map of participating vineyard more information, visit www.gremark-paso- locations and to find out more about the robles.com. event’s history, visit www.pasowine.com.

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Robles Press

VINO Central Coast Edition

Call (805) 438-3120

www Margariita-A www.Margarita-Adventures.com Adventures com Find us just one minute from Highway 101 at 22719 El Camino Real, Santa Margarita, CA 93453

FEATURE

TASTING ROOM FEATURE

The Rabbit Hole Serves Rabbit Ridge Wines In A Room Where The Focus Is On Fun

By Paula McCambridge OF VINO

There are two doors that open into Paso Robles’ tasting room, The Rabbit Hole. The first door is a large white affair — expected, ordinary, but if a patron gazes down to street level, there is another — a small, red door

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that is just for white rabbits and girls named Alice.

And that’s just the beginning.

Immediately inside is 50-pound paper maché Cheshire Cat head by artist Megan Copher. It hangs tauntingly above the crowd smiling that certain smile.

Beyond that, there are murals, oddly

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shaped, oversized watches, award-winning Rabbit Ridge wines and six — yes six — different kinds of sparkling wine.

There’s raspberry, peach, citron, pomegranate, Brut, Prosecco and, within the next year, a Pinot Noir sparkling wine that The sparkling wine is in the Sparkling Lounge and served by people who love

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RABBIT RIDGE WINES people.

“We believe if you look at the trends in this industry, sparkling is growing in popularity,” said co-owner Rick Riva.

“You can come here and have a cupcake and sparkling wine.”

Laughing, co-owner Joanne Russell added, “I could make a dinner of that.”

The Rabbit Hole is owned by Rabbit Ridge Winery owners Joanne and Erich Russell.

Erich Russell founded Rabbit Ridge in Healdsburg in 1981, but looking for more land, he started buying parcels in Paso Robles in 1996, then moved down here in 2000. There is a tasting room at the winery, and The Rabbit Hole makes two.

“We are an extension of Rabbit Ridge in all forms,” Riva said.

Describing the atmosphere of The Rabbit Hole, Riva and his staff began playfully brainstorming.

“It’s elegance with an edge,” said Photos by Paula McCambridge Tasting Room Manager Cathi Fagan, The wine-serious and people-playful group at The Rabbit Hole are, from left: Tasting Room also known as Mama Rabbit.

Manager Cathi Fagan; co-owner Joanne Russell, president of Rabbit Ridge Winery and VineAdded Sarah Brooks, also known as yards; The Rabbit Hole co-owner Rick Riva; and Sarah Brooks, who works in the tasting room.

Silly Rabbit and who also works in the tasting room, “It’s classy with a ‘K.’” Riva talked more about the design, the wine and the vast amounts of time it has taken to get The Rabbit Hole just right.

“This is a labor of imagination and exhaustion,” he said. “But we’re a family here who believes in fun. These girls in the tasting room, they can take anyone off the street and make them feel welcome here. There’s no pretense.

When people are new to winetasting and maybe a little unsure of themselves, they ask, ‘How does it work?’ And we answer them, ‘We pour wine; you drink it.’ You can get wine everywhere; what you can’t get is the fun. We don’t sell wine; we sell the reason we drink wine — sharing wine with people, making wine part of your family’s events.”

The Rabbit Hole is located at 1244 Pine St., #B in Paso Robles.

For more information on Rabbit Ridge Wines, go to www.rabbitridgewinery.com.

“Just try not to have a good time here, A 50-pound paper maché Cheshire Cat head by artist Megan Copher hangs above the crowd at The Rabbit Hole, Paso Robles’ newest tasting room, serving Rabbit Ridge Wines and located we challenge you,” Riva said smiling. at 1244 Pine St., #B in Paso Robles.

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Published by the Paso

Robles Press

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IN THE NEWS

Photo courtesy of Paso Robles Wine Country Alliance

From left, Tobin “Toby” James along with Claire and Lance Silver or Tobin James Cellars were honored as the SLO County Wine Industry Awards 2014 Wine Industry Persons of the Year at a Friday, July 18 ceremony at the California Mid-State Fair’s Mission Square

IN THE NEWS

Tobin James, Claire and Lance Silver Selected as Wine Industry Persons of the Year

By Haley Thomas FOR VINO

You can keep your gold medals and high class wine reviews. Tobin “Toby” James of Tobin James Cellars prizes the friendship of his neighbors over all. The San Luis Obispo County Wine Industry Awards recognized James, who, along with partners Claire and Lance Silver, are 2014’s Wine Industry Persons of the Year. An Awards ceremony took place Friday, July 18 at the California Mid-State Fair’s Mission Square.

“It’s one thing to be in the wine business, and be known for your wines or your winery, but the recognition from the county is what’s important to me,” James said. “I just love San Luis Obispo County. I love flying back from a trip and the wheels go down and we’re skimming across the Edna Valley and about to land at the San Luis Obispo Airport. That’s one of the happiest feelings in the world.”

James made the leap from assistant winemaker to his own winemaker in 1985, after he took home an unwanted six tons of grapes from a local winery and began to experiment. Less than two years later, James’

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wine—including his first, 1985 “Blue Moon” Zinfandel—began garnering gold medals and accolades. Built in 1993, Tobin James Cellars is located eight miles east of Paso Robles Highway 46, surrounded by 71 acres of vineyards and undulating scenery.

James said he considers the day in 1996 that Lance and Claire Silver walked into his winery as “the luckiest in his life.” The group became business partners and close friends.

“Claire and Lance are wonderful, smart, beautiful people; they love the wine business and they both have the best sense of humor,” James said. “We love to take vacations together, and we love to party. Paso Robles, and San Luis Obispo County as a whole, is the center of the universe for all of us.”

James thanked his hardworking employees and all members of the Tobin James Cellars family.

“This award is coming from our peers and residents of the county, and that’s the highest honor,” James said. “We’ve received gold medals … but those don’t mean anything compared to the locals saying, ‘Atta boy.’

When Lance and Claire and myself talk about wine, we don’t say ‘Visit Tobin James.’

Published by the Paso

We say, ‘Come visit San Luis Obispo.’ We don’t say, ‘I,’ we say, ‘We.’” Additional 2014 San Luis Obispo County Wine Industry Awards went to Winemaker of the Year, Stephen Dooley, of Stephen Ross Wine Cellars in San Luis Obispo; and Winegrape Grower of the Year, Simon Graves, of Treasury Wine Estates, The Americas.

The Paso Robles Wine Country Alliance — in partnership with the San Luis Obispo Wine Country Association, the Independent Grape Growers of the Paso Robles Area, The Vineyard Team and past award recipients—worked together to identify the 2014 honorees. Upon nomination, each recipient was voted on by their peers for their leadership and accomplishments in San Luis Obispo County, California’s third largest wine region.

“The awards celebrate these leaders’ hard work and dedication to elevate the quality of the San Luis Obispo County wine region,” said Jennifer Porter, executive director of the Paso Robles Wine Country Alliance. “Honoring these five individuals recognizes their contributions as innovators and industry stewards.”

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FEATURE

FEATURED SOMMELIER: ANGELA PAYTON

The Duchess Of Paso Robles Wine And Food Pairings, Blogging And All-Around Foodie

ANGELA PAYTON

By Allyson Oken OF VINO

“I drink, therefore I am,” says the Duchess of Paso Robles, a name coined by the women herself, Angela Payton, who is renowned in this haven of a wine country for her blog, her uncanny ability to make wine relatable to everyone and pairings with food and wine that are to live for.

She outsources her well-developed palate to various chef’s and wineries in the area to help educate them about European-style food and wine pairings, explaining that her talent stems from her childhood.

“This is a sordid story,” said Payton. “I have been drinking wine since I was 6 years old. My best friend when I was little was from France. So when we were 6, I was invited over for dinner. My mom is from Panamá where if you can sit at the bar you can drink so it was part of our culture. So I went to dinner at her house I was able to taste some amazing wines. I learned to take the bite of food and drink your wine witch is very opposite of what Americans do. which drives me crazy to see it because I grew up eating very European in style.

You eat the food, you drink the wine and you talk and converse it’s life at the table.

I see Americans they take the sip, swallow and eat the food. Then I say, ‘Do that again, but take the bite, don’t swallow the food and taste the wine while the food is in your mouth.’ And their eyes widen. You want to have that oh my God moment and that is what is critical to me. I grew up having that great food and amazing French wine. Food and wine has been a great passion of mine for most of my life.”

Payton described her wine and food pairing philosophy as being much more European as far as working with chefs in terms of palate and paring. She explained that a lot of chefs are not necessarily big wine drinkers, or if they are they drink and appreciate the wine, but they don’t connect the flavors with the food.

“Many chefs do not have the same love for wine that they do food,” Payton said.

“Which you would think would be odd but that is what the norm tends to be. They take a sip or two and get a taste of a layer or two and that is what they run with. Then they are surprised when it falls short toward the second bite or third bite because they are not taking all the different layers — the front, the middle, the back — and working the food with that to create a truly sump-

VINO Central Coast Edition

Angela Payton, the self-anointed Duchess of Paso Robles, knows wine and how to pair it with food to wow the palate.

tuous meal. I always let the chef lead so I think of my job as the tweak. I guide them so we will taste and they will say I was thinking x, y, z and I tell them what works and what doesn’t. I guide them into understanding how to layer and compliment the flavors of the wine. If you are doing more than three courses you want a contrasting element in the middle of the courses as a palate cleanser.”

An example, Payton said would be pairing an oyster with a Chenin Blanc.

“I would recommend making a ceviche,” she said. “You could throw in orange juice, marmalade and poach the scallops. Then add fennel and mint, some green onions to give you that cleanser and it’s delicious.

Testing it is the best part. You don’t want to stifle the chef. You want to teach them how to get past that one sip and swirl and thinking they know what they are making after two seconds.”

Currently, Payton is working on and off with Chef Ryan Swarthout at Second Press.

She says he does a good job of pairing and is really good at layering it through. She also works with Nanette Smalley, another local chef. Payton completely respects their individual palates.

“It is fun to sit and throw ideas off each other. It’s a blast,” Payton said. “I do some work with Second Press, Nannette Smalley, Jeff and I talk food and have fun. I did the spice pairing for LXV in terms of setting up the initial program. Right now, it is two chefs up here and two chefs down south that I work with when it comes to pairings

Published by the Paso

of food and wine. I am working on becoming a certified Sommelier, but I feel my life experiencing wine has provided me with an education and palate development that I could not have had anywhere else.”

One of the more interesting aspects of Payton’s wine philosophy is how she describes wine, making it relatable to people.

From her perspective, it is all about making people comfortable with wines that they may be timid about trying.

“I would say I like to utilize tropes or archetypes that people can relate to, to describe wine,” Payton said. “We have all know the shy girl in high school that blossoms with age, we all know the geeky kid that didn’t do well, we know them and when you use these descriptors it is much easier for people to connect with wine. When they hear descriptors that they know like strawberry, raspberry, blackberry it works. When they start going into descriptors like ollalieberry, lingberry, and redcurrant people are like I don’t even know how to spell redcurrant. You lose people and they sip and nod and they feel ashamed and embarrassed that they don’t know this and they don’t want to buy the wine because it made them feel dumb.”

Payton will even use characteristics of people to describe the wines to tasters.

“If you describe it as a person you can make it a little bit sexy, comedic and easy to connect,” she said. “That is one of the reasons I like to do this. I will say something like, how many girl friends do you have that are sassy? This wine is like that sassy girl that goes out and some guy says something to her and she sends him packing and you are just like oh, I wish I could do that. The minute you say that, the women nod and go, ‘yeah I have a girlfriend like that,’ or ‘yeah I am that girl friend, that’s my wine.’ It is that connection that opens up the conversation and they are more comfortable and it’s funny. I have sold entire cases of wine because they identify with the wine and it becomes their wine.”

Payton expressed that there are so many hidden gems in the area that are not explored. She recommends doing a small lot winery tour to get a taste for some really great variety. Her blog provides helpful tips as to what wineries are standouts and amusing musings of the Duchess of Paso Robles for all to enjoy. To learn more about Payton, visit www.theduchessofpasorobles. com.

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55

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FALL 2014

BIRRA FEATURE

BIRRA FEATURE: THE POUR HOUSE

Beer Bar Has Loyal Following Offers 21 Taps And Outstanding Lineup Of Live Music

By Luke Phillips OF VINO

The Pour House in Paso Robles has undergone a transformation over the past few years, going from a sizable music venue featuring some of the biggest local acts to a small neighborhood bar with a smaller, but more loyal group of regulars.

The beer bar first started at a location behind Firestone Brewery and was known as Paso Robles Brewing Company before moving to a location closer to downtown two years ago and changing the name. Owner Shawn Copen says that even though they can no longer host large concerts, the new location has provided a more consistent crowd.

“So it’s got a few pluses,” he said.

“They’re both very different, but they still have the same idea: great beer and great music, that’s what it’s all about.”

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Copen says he first got into craft beer while attending Cal Poly Pomona, where he created a business plan for a beer bar as his senior project.

After graduating college, Copen went to work at a Hertz Car Rental at the San Francisco Airport, but quickly realized it was not for him.

“I did the management thing for a while and realized that I don’t like wearing a suit and tie,” he said.

Copen attended tech school and worked as a mechanic for the next 12 years until he stumbled upon an opportunity to make his dream of opening a beer bar a reality.

“The whole beer bar thing just kind of fell into my lap,” he said.

Copen bought the bar, formerly called Monteleones Rock, from the previous owner, who was experiencing some health problems

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and had decided to move back to Hawaii.

“I just kind of ran with what he was doing, but made it a way better beer selection,” Copen said. “I think we took it to a whole ‘nother level personally.”

Copen calls the Pour House a “reflection of himself” and describes the atmosphere as casual.

“It’s definitely a regular locals type of crowd in here,” he said. “Everybody knows everybody here. You walk in here all the time and there’s people having potlucks and stuff.

I’ve got a very large group of regular people who come here all the time. It’s kind of like a family in some ways.”

In addition to the regulars, Copen says the bar has also started to attract larger numbers of craft beer enthusiasts who might come to the area to visit the larger brewers such as Firestone or BarrelHouse, but even-

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VINO Central Coast Edition

THE POUR HOUSE tually make their way to the Pour House because of the outstanding selection of beer on tap.

“The beer scene is so big right now, everybody’s into it,” Copen said. “I guess I was ahead of the curve a little bit around here. I wasn’t ahead of the curve in San Diego, or up in the Bay Area or in Oregon or Washington, but I was ahead of it for here. So yeah, I have seen it, in the past few years it’s really started to come on strong here.”

While the Pour House can’t physically hold the large crowds who used to come to the old location to see big local acts such as High Voltage or Sound House, Copen still hosts four live acts every weekend, Thursday through Sunday, and says his numbers have almost reached as high as they did at the old location, but are more spread out throughout the day rather than everybody cramming in during the evening concerts.

“So we can’t have those nights, but our numbers have hit pretty close to those on some days,” he said.

As far as beer selection goes, the Pour House has 21 taps, with 16 of those rotating and changing fairly often. The other five taps are house favorites and never change, Copen said.

“We try to present something for everybody,” he said. “There’s a lot of places that will get carried away and it’s just IPA, IPA, IPA, and they get stuck on the hoppy stuff, whereas we try to do a light lager, a wheat, a flavored wheat, a brown porter a few IPAs — we definitely get a little IPAheavy at times, too.”

Copen says that India Pale Ale is hands-down the most popular style of beer right now. Copen says that Racer 5 IPA is the most popular beer at the bar by far.

“If I run out of Racer 5 it’s like people outside with pitch forks and flames,” he said.

Other house favorites usually found on tap at the Pour House include Lagunitas IPA, Moose Drool, Goose Island Honkers, Drakes 1500 Pale Ale, which Copen says he considers the “house pale”, and Bristol House Hard Apple Cider.

Copen attributes the popularity of IPA to the beer’s addictive qualities. The heavy

VINO Central Coast Edition

Photos courtesy of the Pour House

The Pour House is owned by Shawn Copen and features live local music on the weekends.

hops used in the brew contain a chemical compound known as Humulus Lupulus, which creates a sedative effect.

“It’s kind of an acquired taste, but once you acquire it you’re hooked,” Copen said.

“You’re always looking for more. Hops are a cousin of marijuana and it releases lupulus and it’s a chemical thing so you can actually get addicted to that. I actually believe that people get addicted to IPAs. You start looking for that hoppiness.”

The Pour House also regularly features beers from local breweries such as BarrelHouse, Firestone, Central Coast Brewing, Tap It, and Fig Mountain out of Buelton.

“We’re very California oriented as far as our beer selection goes,” Copen said.

“That’s just because that’s really what we can get that’s fresh usually. When we can get local beers in, we try to do that.”

While the Pour House has one of the largest beer selections in the county, Copen says he believes what sets them apart is the huge variety of performing artists that he books every week.

“I believe that we have the best live music and the best sound in the North County,” he said. “I hear people say that all the time, ‘I don’t know who’s going to be there, but I know it’s going to be good’.”

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As far as beer selection goes, the Pour House has 21 taps, with 16 of those rotating and changing fairly often.

The Pour House is located at 525 Pine St. in Paso Robles and is open Monday through Thursday from 2 p.m. to 10 p.m., Friday from 2 p.m. to midnight, Saturday from noon to midnight and Sunday from noon to 10 p.m. For more information, call 805-239-1000 or visit www.pasobrewing.com.

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CALENDAR OF EVENTS October 16, 2014 Parrish Family Vineyard Third Thursday!

Location: Parrish Family Vineyard, 1220 Park St., Paso Robles Time: 1 - 6 p.m.

Join participating Downtown merchants as well as Parrish Family Vineyard as a percent of the sales go to local needs in the area through must! charities.

Contact: 805-286-4028

October 17-19, 2014 Harvest Wine Weekend

Location: 130-plus Paso Robles area wineries Harvest in Paso Robles Wine Country is as unique as each berry in a grape cluster. Out here, every swirl and sip tells a different tale with each story crafted by the personalities of wine country. Experience first-hand the dynamic energy throughout the vineyards as grape growers, winemakers and cellar workers welcome the new vintage.

For more info, visit www.pasowine.com.

Contact: 805-239-8463

October 17, 2014 Asuncion Ridge Vineyards J Street Slim in Concert

Location: Asuncion Ridge Vineyards, 725 12th St., Paso Robles Time: 5 - 8 p.m.

Local musician J Street Slim is one half of the dynamic duo J Street Slim and the Leisurnaut.

He sings and plays guitar and harmonica, writes eclectic songs and covers folk, rock and blues standards. Wine available by the glass or bottle in our comfortable downtown Tasting Room Lounge.

Price: No cover charge Contact: 805-237-1425

Derby Wine Estates Taste of Harvest

Location: Derby Wine Estates, 525 Riverside Ave., Paso Robles Time: 5 - 8 p.m.

Celebrate with us as we usher in Harvest Wine Weekend! Enjoy barrel samples, reserve library tastings, gourmet appetizers from Trumpet Vine Catering, and a sunset view from our Almond Room. $20 per person, Derby Wine Club discounts apply.

Price: $17 - $20 Contact: 805-238-6300

Parrish Family Vineyard Harvest Fest Live Music

Location:Parrish Family Vineyard, 1220 Park St., Paso Robles

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Time: 4:30 - 7:30 p.m.

Join us as Bill McClintock will be in the tasting room with his alt country sound!

Price: Free Contact: 805-286-4028

October 18, 2014 Sip & Swing: Downtown Harvest Festival Location: Derby Wine Estates, 525 Riverside Ave., Paso Robles Time: Noon to 4 p.m.

Step back in the 20s with “Sip & Swing” Harvest Wine Festival! Enjoy 15 Downtown Wineries, music by Tipsy Gypsies, and local swing dancers! Local gourmet food available for purchase. Tickets limited to 200 only.

Price: $30 person/$25 club members Contact: 805-238-6300

Asuncion Ridge Vineyards Lewis & Clark in Concert

Location: Asuncion Ridge, 725 12th St., Paso Robles Time: 5 - 8 p.m.

Dynamic duo Lewis and Clark return to Asuncion Ridge to celebrate the Harvest Weekend. Proficient musicians on guitar, fiddle, dobro, mandolin and harmonica, Lewis and Clark play regularly on the Central Coast.

Enjoy their music and a glass of award-winning wine.

Price: No cover charge; tasting fees apply Contact: 805-237-1425

Parrish Family Vineyard Harvest Fest Live Music

Location: Parrish Family Vineyard Time: 4:30 - 7:30pm Join us as we unwind with live music from Carl Berg! His alternative and folk strumming will be a perfect way to enjoy a festive Saturday evening. Stop by and relax with us before dinner with a glass or a tasting!

Price: No cover charge.

Contact: 805-286-4028

$10 for wine club members Contact: 805-927-1625

October 25, 2014 46E Poker Run

Time: Noon - 5 p.m.

Help the wineries of Highway 46 East raise money for Zoo to You! A $20 donation gets you a poker passport and a 10 percent discount at Mitchella. Visit at least 5 wineries to complete your hand. Visit them all to double your odds! More info available at www. pasorobleswinerieseast.com.

Price: $20 per person Contact: 805-239-8555

Asuncion Ridge Vineyards Cappy Kirk Nordby in Concert

Location: Asuncion Ridge, 725 12th St., Paso Robles Time: 5 - 8 p.m.

Kirk Nordby is a songwriter and consummate crooner of Americana. Raised on Paul Simon and the Rolling Stones, his pensive ballads reflect love, ambition and the pursuit of social equality.

Price: Free concert; tasting fees apply Contact: 805-237-1425

Graveyard Vineyards Skeleton Key Club Halloween Pick Up Party Location: Graveyard Vineyards Tasting Room, 6990 Estrella Road, San Miguel Time: 6 - 9 p.m.

Halloween costume pick up party with delicious food, wine, lots of fun, dancing and carrying on!

Price: Free for members; guests $25 per person with member Contact: 805-467-2043

October 26, 2014 Bianchi Winery Lakeside Concert — The ComeUnity Band Location: Bianchi Winery and Tasting Room, 3380 Branch Road, Paso Robles Time: 1 - 4 p.m.

Come jam with one of California’s most jammin’ Reggae Bands — the ComeUnity Band!

Price: Wine available by the bottle or glass.

Low back chairs and picnics allowed Contact: 805-226-9922

October 24, 2014 Harmony Cellars Star Gazing Wine Party in Harmony

Location: Harmony Cellars, 3255 Harmony Valoley Road, Harmony Time: 5:30 - 8:30 p.m.

Wine and star gazing make a heavenly combination! Hosted by the Central Coast Astronomical Society (CCAS). Wine and Boni’s Tacos available for purchase prior to gazing.

Call for reservations. If the weather is poor, this event will be canceled.

Price: $15 per person;

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Lone Madrone Final Burger Sunday of 2014 Location: Lone Madrone Tasting Room, 5800 Adelaida Road, Paso Robles Time: Noo - 4 p.m.

Join us for the last Burger Sunday of the

Robles Press

VINO Central Coast Edition

FALL 2014 season — Niman Ranch Lamb, Basil Aioli, Tomato Confit, locally baked Brioche bun. No more burgers until next spring!

Price: $12 Contact: 805-238-0845

Vina Robles Vineyards and Winery Art and Wine Bar — Haunted House

Location: Vina Robles Hospitality Center, 3700 Mill Road, Paso Robles Time: 1 - 3 p.m.

Come awaken your creativity at our new art and wine bar as you enjoy an afternoon of wine, food and friends. This event is a unique combination of painting class and wine party.

Recreate artwork step-by-step with Karyn Blaney. A glass of wine and supplies are included.

Price: $50 per person; $40 for wine club members Contact: 805-227-4812

First Crush Cellars Wicked Costume Party

Location: First Crush Wine Experiences, 2975 Limestone Way, Paso Robles Time: 5 - 9 p.m.

Join us for an evening of wicked wine delight.

Kick off your Halloween with a First Crush costume party with prizes for winners. There will be appetizers, live music and wine available for purchase by the glass or bottle.

Price: $45 per person Contact: 805-434-2772

November 1, 2014 Location: Red Cedar Vineyard Time: 5:30 - 8:30 p.m.

Join us for a five-course dinner with Day of the Dead Mexico City fare from The Pairing Knife paired with Clayhouse Wines from Blake Kuhn. Evening Lighting of Lantern ceremony in memory of loved ones. Costumes are welcomed.

Price: Club members $85 per person; Nonmembers $95 per person Contact: 805-238-7055

Oso Libre Winery Dia de Los Muertos — Open House

Location: Oso Libre tasting room, 7383 Vineyard Dr., Paso Robles Time: 11 a.m. - 3 p.m.

Celebrate past loved ones and friends while enjoying the harvest season at Oso Libre.

Price: $25 per person Contact: 805-238-3378

VINO Central Coast Edition

Contact: 805-238-3378 Olivas de Oro Olive Company Harvest Party Location: Olivas de Oro Time: Noon - 5 p.m.

Tour the mill and sample the fruits of our labor.

Make an olive wreath for the holidays. Lunch is our famous grass fed lamb chili in a bread bowl, salad and dessert featuring our olive oils and vinegars. Proceeds to benefit the Food Bank.

Price: $15 per person for lunch plate Contact: 805-227-4223

November 2, 2014

March 20, 2015

Mitchella Vineyard and Winery Pizza on the Patio

October 31, 2014

Clayhouse Wines Dia de los Muertos Winemaker Dinner

Vina Robles Vineyards and Winery Saturday Live feat. Dawn Lambeth Location: Vina Robles Hospitality Center Time: 1 - 4 p.m.

Every other Saturday, Vina Robles invites you to slow down from your week, sit back and enjoy live music — all while savoring awardwinning Vina Robles wines. Visit VinaRobles. com for details and schedule.

Price: No cover charge; wine for purchase available.

Contact: 805-227-4812

Location: Mitchella Vineyard and Winery, 2525 Mitchell Road, Paso Robles Time: Noon - 2 p.m.

Come relax in the vineyard while enjoying new releases and fresh pizza from our Italian pizza oven! The afternoon will be accompanied by the guitar stylings of Tony Harmon.

Price: $15 per person; free to wine club members Contact: 805-239-8555

Vintage Paso: Zinfandel Festival

Location: Paso Robles area wineries During Vintage Paso, producers and enthusiasts come together in celebration of everything that Zinfandel and the Other Wild Wines of Paso Robles add to your palate and your experience. Enjoy a zin-filled weekend with activities including winemaker dinners, exclusive Zinfandel tastings, winery and vineyard tours and so much more!

Contact: 805-239-8463

May 14-17, 2015

November 8, 2014 Harmony Cellars Harvest Winemaker Dinner

Location: Harmony Cellars Winery Time: 7 p.m.

Dine by candlelight in our redwood winery!

Five elegant courses each paired with wine.

Price includes a bottle of wine signed by Chuck (one per couple). Club members may bring two additional guests at $135 price.

Price: $135 for club; $150 per person with club member Contact: 805-927-1625

Vina Robles Vineyards and Winery Vina Robles Chocolate Festival

Location: Vina Robles Hospitality Center Time: 5:30 - 8:30 p.m.

An array of local wineries, restaurants and chocolate vendors will be sharing their chocolate-themed creations including wine and port tasting, confections, cigars and more! Bid on high-end wines, gift certificates and baskets in silent auction benefiting Woods Humane Society Price: $30 per person Contact: 805-227-4812

Oso Libre Winery Veteran’s Day BBQ

Location: Oso Libre tasting toom Time: 11 a.m. - 3 p.m.

Oso Libre Estate Beef Burgers on our Oak Pit BBQ! Reservations not required.

Price: $10 per person

Published by the Paso

Paso Robles Wine Festival

Location: 12th and Park Street, Paso Robles Time: Friday 4 - 6:30 p.m. and Saturday Noon - 4 p.m.

Paso Robles Wine Country, Wine Enthusiast’s 2013 Wine Region of the Year, invites you to see first-hand what makes this region a star! Join us for the Annual Wine Festival — a celebration of the innovation, triumphs and character of this spectacular region, May 14 - 17, 2015.

The 33rd Annual Wine Festival kicksoff Thursday, May 14 with a selection of Winemaker Dinners. On Friday, May 15, select wineries feature their Library, Reserve, White/ Rosé, and Futures with fresh and local gourmet bites at the Reserve Event.

On Saturday, May 16, more than 60 wineries come together in the Paso Robles Downtown City Park to showcase their wines alongside culinary samplings, special tastings and seminars during the Grand Tasting. Wineries at the Grand Tasting will be arranged by five “regions” for a seamless and focused tasting experience: Bordeaux-style, Rhône-style, Zinfandel, Burgundian-style and Other Wild Wines for your tasting pleasure.

Travel beyond the Park to explore more than 130 winery events throughout the weekend including winemaker dinners, live music, barrel samplings and more!

Price: $20 - $135 Contact: 805-239-8463

Robles Press

Fall 2014

61

Linda deBrauwere

Sheerin Hayden CalBRE # 01948427

CalBRE # 01950756 Your Real Estate Experts

805-234-0937 805-423-1685 Looking to buy or sell a home?

Let’s Make it Happen Today!!!

NORTH COUNTY

Wineries & Tasting Rooms

15 degrees C Wine Shop & Bar — 624 Main St. Ste.101, Templeton • 805-434-1554 • www.15degreescwines.com Adelaida Cellars — 5805 Adelaida Road, Paso Robles • 805-239-8980 • www.adelaida.com Alta Colina Vineyard & Winery — 2725 Adelaida Road, Paso Robles • 805-227-4191 • www.altacolinawine.com AmByth Estates — By Appt. Only • 510 Sequoia Lane, Templeton • 805-305-7355 • www.ambythestate.com Ancient Peaks Winery — 22720 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 — Lunch served daily • 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 Barr Estate Winery — 6950 Union Road, Paso Robles • 805-239-2505 • www.barrestatewines.com Barrel 27 Wine Company — 2323 Tuley Court Ste. 110, Paso Robles • 805-237-1245 • www.barrel27.com Bella Luna Estate Winery — By Appt. Only • 1850 Templeton Road, Templeton • 805-434-5477 • www.bellalunawine.com Berardo Winery — 3280 Township Road, Paso Robles • 805-239-9432 • www.ajbvineyards.com Bianchi Winery — 3380 Branch Road, Paso Robles • 805-226-9922 • www.bianchiwine.com Black Hand Cellars — 766 Main St., Ste. B, Cambria • 805-927-WINE • www.blackhandcellars.com Bodegas Paso Robles Winery — 729 13th St., Paso Robles • 805-237-3780 • www.bodegaspasorobles.com Bon Niche Cellars — By Appt. Only • 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 — Lunch served daily • 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 — Picnic lunch available • 7000 Highway 46 East, Paso Robles • 805-226-7133 • www.cellar360.com Cerro Prieto Vineyard & Cellars — By Appt. Only • 3432 Las Tablas Willow Creek Road, Paso Robles • 805-226-8448 • www.cerroprietovineyard.com Changala Winery — 3770 Willow Creek Road, Paso Robles • 805-226-9060 • www.changalawinery.com Chateau Lettau — 840 13th St., Paso Robles • 805-603-4434 • www.chateaulettau.com Chateau Margene — 6996 Peachy Canyon Road, Paso Robles & 4385 La Panza Road, Creston • 805-238-2321 or 805-238-3500 • www.chateaumargene.com Chronic Cellars — 2020 Nacimiento Lake Drive, Paso Robles • 805-237-7848 • www.chroniccellars.com Cinquain Cellars — By Appt. Only • 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 — By Appt. Only • 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

VINO Central Coast Edition

Published by the Paso

Robles Press

Fall 2014

63

NORTH COUNTY

Wineries & Tasting Rooms

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 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 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 — By Appt. Only • 1595 Arbor Road, Paso Robles • 805-238-2809 • www.fratelliperata.com Frolicking Frog Winery — 739 12th St., Paso Robles, inside Siegel’s • 805-239-4367 • www.frolickingfrogwine.com F/S Cellars — 1337 Vendels Circle, Paso Robles • 805-431-8146 • www.fscellars.com Gelfand Vineyards — By Appt. Only • 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 — By Appt. Only • 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 Grizzly Republic — 840 13th St., Paso Robles • 805-237-1378 • www.grizzlyrepublicwines.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 J&J Cellars — 2850 Ranchita Canyon Road, San Miguel • 805-467-2891 • www.jjcellars.com J Dusi Wines — 1401 California 46, Paso Robles • 805-226-2034 • www.jdusiwines.com J. Lohr Vineyards & Wines — 6169 Airport Road, Paso Robles • 805-239-8900 • www.jlohr.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 — By Appt. Only • 805-226-7514 • www.jkwinecompany.com JUSTIN Vineyards & Winery — Dinner served daily, lunch served on Saturdays and Sundays and picnic lunches available Friday to Sunday • 11680 Chimney Rock Road, Paso Robles • 805-238-6932 • www.justinwine.com Kaleidos Wine — 3770 Willow Creek Road, Paso Robles • 805-226-0828 • www.kaleidoswine.com 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 • 805-238-5706 or 800-549-4764 • www.lcwine.com Le Vigne Winery — 5115 Buena Vista Drive, Paso Robles • 805-227-4000 or 800-891-6055 • www.levignewinery.com Linne Calodo — 3030 Vineyard Drive, Paso Robles • 805-227-0797 • www.linnecalodo.com Locatelli Vineyards & Winery — 8585 Cross Canyons Road, San Miguel • 805-467-0067 • www.locatelliwinery.com Loma Linda Vineyards — By Appt. Only • 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 LXV — 1306 Pine Street, Paso Robles Maloy O’Neill Vineyards — 5725 Union Road, Paso Robles • 805-238-6430 • www.maloyoneill.com Michael Gill Cellars — 4125 Peachy Canyon Rd., Paso Robles • 805-239-1668 • www.gillcellars.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

64

Fall 2014

Published by the Paso

Robles Press

VINO Central Coast Edition

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 — By Appt. Only • 1525 Paradise Meadow Lane, Templeton • 805-439-0539 • www.onxwine.com Opolo Vineyards — 7110 Vineyard Drive, Paso Robles • 805-238-9593 • www.opolo.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 Pretty-Smith Vineyards & Winery — 13350 River Road, San Miguel • 805-467-3104 Proulx Wines — 5424 Vineyard Drive, Paso Robles • 805-706-0425 • www.proulxwines.com 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 — By Appt. Only • 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 — By Appt. Only • 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, Ste. 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 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 — 2324 Highway 46 West, Paso Robles • 805-542-0133 • www.sextantwines.com Shale Oak Winery — 3235 Oakdale Road, Paso Robles • 805-239-4800 • www.shaleoakwinery.com Shadow Run Vineyards & Winery — 2720 La Panza Road, Creston • 805-227-0554 • www.shadowrunvineyards.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

VINO Central Coast Edition

Published by the Paso

Robles Press

Fall 2014

65

NORTH COUNTY

Wineries & Tasting Rooms

CONTINUED

Tarrica Wine Cellars — By Appt. Only • 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 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 Turtle Rock Vineyards — 1140 Pine Street, Paso Robles • 805-237-0799 • www.pasounderground.com Venteux Vineyards — 1795 Las Tablas Road, Templeton • 805-369-0127 • www.venteuxvineyards.com Via Vega Winery — 2378 Adobe Road, Paso Robles • 805-423-2190 • www.viavega.com Victor Hugo Winery — By Appt. Only • 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 Villa San-Juliette Vineyards & Winery — 6385 Cross Canyons Road, San Miguel • 805-467-0014 • www.villasanjuliette.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 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 Court, 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 Kiler Ridge Olive Farms — 1111 Kiler Canyon Road, Paso Robles • 805-975-6066 • www.kilerridge.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

TO HAVE YOUR WINERY OR TASTING ROOM LISTED, SIMPLY SEND THE INFORMATION IN AN EMAIL TO NEWS@PASOROBLESPRESS.COM WITH THE SUBJECT VINO LISTING. PaderewskiVineyard Courtesy of Epoch Winery

66

Fall 2014

Published by the Paso

Robles Press

VINO Central Coast Edition

The BARN is FULL 11

17

60+ VENDORS! A NE W TREASURES

SLOFolks Indoor Concert w/Preston Reed

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Harvest Fest Kick-Off Concert: Damon Castillo Band

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THE BARN NTIQUES & UNIQUE

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13

Harvest Yoga & Organic Brunch

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NOVEMBER

SLOFolks Presents: Jude Johnson

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DECEMBER

SLOFolks Presents: Legends of the Celtic Harp

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