VINO Wine Lifestyle Magazine

May/June 2017

VINO AWARD WINNERS FEATURED DINING

Mistura

FEATURED LODGING

The Carlton Hotel ROCKSTAR WINEMAKER

Adam Bauman: Kiamie Wine Cellars Wine Country Adventures

Visit our J. Lohr Paso Robles Wine Center and taste hand-harvested wines nurtured from our vineyards in Paso Robles, Monterey County and Napa Valley.

J. LOHR PASO ROBLES WINE CENTER 6169 Airport Road, Paso Robles, CA 93446 (805) 239-8900 | Tasting Daily 10am–5pm

Wine Festival Weekend

May 19th - May 21st Wine Festival Weekend

Come join us for a weekend full of goo music, good food, and DAM fine wine!

Saturday

-Food from Choco’s Mexican Grill -Live music by Dulcie Taylor Band 12:00-4:00 -Art Vendor: Paul McCloskey -Jewelry Vendor: PasoJules -Vineyard Tours

Yoga and Brunch Sunday, May21st $30|$25 Club

Practice your Sun Salutations while looking out on to our picturesque vineyards at our Yoga in the Vines class. This will be an all levels yoga class in the upper vista (weather permittting) it get your blood flowing after a long weekend. After class you’ll be greeted with a mimosa and an organic brunch.

Yin & Vin Thursday, June 8th. $30|$25 Club

experience wine

Yin and Vin

taste from the barrel

6:00pm - 7;15pm

End your work day with an evening yoga session in the vines, followed by light snacks and wine tasting.

with the winemaker

every fri/sat/sun

Sunday, June 18th. Free

Join us for our Lazy Locals Concert as we celebrate all the Dad’s out there. There will be live music from Martin Paris and food for purchase.

805.237.0510 250 WINERY RD OPEN 10:30-5:30 T E M P L E TO N / / C A / / / / / / / / / / / / / / / R O T TA W I N E R Y. C O M / / / / / / / / / / / / / / /

VINO Central Coast Edition

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May/June 2017

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TREAT YOURSELF TO AN INDULGENT EXPERIENCE OF OLIVE OIL AND VINEGAR TASTING. REJUVENATE WITH NATURE BY WALKING THROUGH THE OLIVE ORCHARD

EXPERIENCE FIRST HAND THE PROCESS BEHIND MAKING OLIVE OIL, AND VISIT OUR MOBILE OLIVE MILL

ENHANCE YOUR KNOWLEDGE AND PALATE WITH OUR UNIQUE OLIVE OILS OFFERING AN ARRANGE OF OLIVE OIL BODY PRODUCTS

TASTING ROOM OPEN SATURDAY & SUNDAY FROM 10AM-4:30PM, WEEKDAY TASTINGS BY APPOINTMENT

2985 Templeton Rd. • Templeton,Ca, 93465 • 805-610-2258 • www.OleaFarm.com

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May/June 2017

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Central Coast Edition VINO

MAY/JUNE 2017

In This Issue

ROCK STAR WINEMAKER Adam Bauman . . . . . . . . . . . . . . . . . . . . . 9

CALENDAR OF EVENTS . . . . . . . . . . . . . . 28

Creston Wine Trail . . . . . . . . . . . . . . . . . . . . 12

WINE COUNTRY ADVENTURES Carrizo Plain . . . . . . . . . . . . . . . . . . . . . . 30

Featured Dining: Mistura . . . . . . . . . . . . . . 17

SOUTH COUNTY WINE TASTING MAP . 33

Featured Lodging: Carlton Hotel . . . . . . . . 20

VINO AWARD WINNERS . . . . . . . . . . . . . 38

Paso Wine Festival . . . . . . . . . . . . . . . . . . . . 24

Paso Robles AVA Districts . . . . . . . . . . . . . . 46

NORTH COUNTY WINE TASTING MAP .26

Wolff Vineyards . . . . . . . . . . . . . . . . . . . . . . 48

PUBLISHER John Bartlett publisher@pasoroblespress.com GENERAL MANAGER Michael Bartlett mbartlett@atascaderonews.com EDITOR Luke Phillips lphillips@atascaderonews.com

EDITORIAL Elizabeth Enriquez-Phillips Sonja Eschenburg Nicholas Mattson Luke Phillips Brian Williams

GRAPHIC DESIGN Jim Prostovich

ADVERTISING Stan Angel Joe Harris Adriana Novack Sheri Potruch

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

COVER PHOTO Luke Phillips: The 2016 Vino Award created by Dale Evers

VINO is published 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.

VINO Central Coast Edition

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May/June 2017

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May/June 2017

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We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the

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FOLLOW US ON

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5625 HIGHWAY 46 EAST • PASO ROBLES, CA • 805.239.2562 • WWW.BROKENEARTHWINERY.COM

Certified California Sustainable Vineyard • 100% Solar Powered Winery 8

May/June 2017

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Central Coast Edition VINO

ADAM BAUMAN

WINEMAKER

KIAMIE WINE CELLARS

'Adelaida boy, a westside guy' Firm believer in Old World techniques

W

By Brian Williams FOR VINO MAGAZINE

ith nearly 20 harvests under his belt, Kiamie Wine Cellars winemaker Adam Bauman half-jokingly says he's "just now starting to figure it out."

His blonde hair or his tales of being on tour with the Grateful Dead while in college, of traveling around the world surfing exotic locales, leads one to think Bauman is a free-spirited winemaker.

Not exactly, and this is most likely where his military family upbringing kicks in. He received appointments to West Point, the Naval Academy and the Air Force adacemy after graduating from high school in Orange County.

"I was an Eagle Scout, I was an athlete," he says.

"Ended up going to the Air Force Academy for about a year. I wanted to fly planes and then I realized that really wasn't what I wanted. I didn't want to drop bombs on anybody."

Bauman is a firm believer in using Old World techniques to produce high-quality, balanced red and white blends at Kiamie (pronounced key ah' mee).

"I'm all about structure and well-integrated tannins and a long mouth feel," he says.

Translation, he's not making the "big fruit bombs" that have become synonymous with the Paso Robles AVA. "What we try to do is take what we are given and try to let it be itself, but at the same time you have to drive it in a style, and our style is more traditional, more correct," Bauman says. "We make wine a little different than most of our neighbors."

Bauman is not saying the big fruit-forward wines don't have a place, they are just not something he wants to make. He could if he wanted to as Kiamie owners Arem Deirmenjian and Greg Johnson give Bauman plenty of creative freedom.

Instead, Bauman chooses to play to his and the westside Adelaida District mountain fruit's strength.

Kiamie and Tolo Cellars have tasting rooms next to one another on the same property on Adelaida Road just before it intersects with Chinmey Rock Road. Notable neighbors include Tablas Creek Vineyard, JUSTIN Vineyards and Winery, Starr Ranch, Halter Ranch Vineyard and Dubost Winery.

Bauman has spent most of his winemaking career in the Adelaida District, learning from some of the AVA's best.

Continued on page 10

VINO Central Coast Edition

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"I'm an Adelaida boy, a westside guy," he says.

Bauman, who has a degree in soil science from Cal Poly, San Luis Obispo, has been the winemaker at Kiamie Wine Cellars since 2010 and learned from Paso legend Steve Glossner, who put JUSTIN and Paso Robles, for that matter, on the wine map in 1994.

The 1994 JUSTIN Isoceles was awarded the prestigious international Pichon Longueville Comtesse de Lalande Trophy for the best red wine of the year.

Bauman first met up with Glossner when he was the winemaker at Adelaida Vineyards and then later at the then upstart Halter Ranch Vineyard. Glossner was also the winemaker at Kiamie before moving on to start PasoPort. He worked his way up to assistant winemaker at Adelaida and eventually started his own consulting business in 2003.

"Steve pulled me on at Halter as a consultant in 2004, 2005 and 2006 to get Halter off the ground," he says.

"So I helped him do that and then I just started working for these small boutique wineries" — including Red Head Ranch, Orchid Hill, Whalebone, and Stanger.

During his travels abroad, Bauman worked harvests in Chile and France, where he landed at the highly lauded Bourdeaux house Château Cheval Blanc.

Every stop only helped to reinforce his belief in Old World practices.

"You are not making world-class Cabernet in plastic 10

May/June 2017

boxes, you are making it in static closed-top tanks, whether they are concrete or stainless steel, and using extended maceration," he says. "I am a huge fan of that and I think a lot of people don't do that. Napa does it more so, but I think in Paso not as much. I really tried to find my niche, with this kind of extended maceration, getting these velvety well-integrated tannins. That is kind of what I have always been after."

Extended maceration, leaving wine on the skins for as long as three to four weeks following the end of fermentation, is used primarily with Cabernet Sauvignon.

"The wine goes through these huge waves of tasting great one day and not so great the next, and then it finally finds this balance, an equilibrium," Bauman says. "They are so tannic, but so integrated and fine grained. I'm all about tannin but it can't be clunky and weird.

"Then you are basically just a steward from that point on," he adds.

Another Old World trick of the trade is fining, a process that is done prior to bottling. Basically it's like polishing or taking off the rough edges of the wine with products like gelatin.

"I'm a huge proponent of fining and me working in France really hit that home, because they are doing that," he says. "I think that is kind of a lost art around here. Not many of them are doing it or have that much experience doing it."

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Central Coast Edition VINO

These techniques fit perfectly with Kiamie's Rhone and Bourdeaux blends. Kiamie sources fruit from highlysought-after vineyards located "3-5 miles as the crow flies" from the production facility, which sits a stone's throw from the tasting room.

"Twenty years in and there are lots that come off the truck into the winery and you just look at it and you are like winner," Bauman says. "All I have to do is not mess this up. It's really conducive for us to making consistent quality wines that have this pedigree."

Kiamie produces Meritage, a straight Bourdeaux blend; R'Own Style Blend, a Rhone-style blend typically of Syrah and Grenache; White Kuvee, a white Rhone blend; a non-saignee Rose; and the flagship Kiamie Kuvee, which is typically Cabernet Sauvignon, along with possibly Zinfandel, Malbec and Petit Verdot. The winery produces between 1,000 and 1,200 cases per year, 1,500 on a good VINO Central Coast Edition

year, Bauman says.

Bauman enjoys working for small wineries and encourages people to give them a try.

"There are so many cool wineries and I encourage people to get off the beaten path and not just stop at the big boys and not stop at the ones that get all of the scores," he says. "The scores help, but we don't really care about it, it's more about making something that we are proud of, that reflects this area and seeing people smile and making something that people enjoy.

"Because at the end of the day it's just a glass of wine — enjoy it with food and friends," he says.

Kiamie Wine Cellars is located at 9750 Adelaida Road, Paso Robles. The tasting room is open 11 a.m. to 5 p.m. daily. For more information, call 805-226-8333 or visit www.kiamiewines.com.

Published by the PASO ROBLES PRESS

May/June 2017

11

Exceptional Eastside

T

By Brian Williams FOR VINO MAGAZINE

he Paso Robles AVA's complexity and diversity are what sets it apart from any other wine region in the world and also accounts for its meteoric rise over the last decade.

It seems just about any variety of wine grape can be grown in the region which affords winemakers a great deal of flexibility.

No where in the region is this more evident than on the Creston Wine Trail — a 12 mile stretch of Creston Road and La Panza Road east of Paso Robles, and yes you read that right, east of Paso Robles.

The beautiful rolling foothills are home to the trail's six wineries — Still Waters, B & E Vineyard and Winery, STANGER, August Ridge Vineyards, Chateau Margene and Shadow Run Vineyards and Winery — and Olivas de Oro Olive Oil Company, an olive oil farm.

The trail has been officially around for roughly 5 or 6 years and this year's president is Marti Menacho, who along with husband Frank, own Olivas de Oro. Over the years, I'd tasted their wines and seen their oil at many of the numerous festivals that have led to the Central Coast landing on nearly everyone's "top 10 places to visit" list.

One weekend in April, I jumped at the opportunity to

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spend two days tasting my way on the Creston Wine Trail.

The wines and oil they are producing are world class, the countless gold, silver and bronze medals and ribbons hanging on bottles or walls in their tasting rooms are a testament to the quality.

At each stop were passionate people eager to share their stories. They are not newcomers to Paso Robles Wine Country, they are savvy veterans with years of harvests under their belts.

Creston Road is a main artery on the east side of Paso Robles, forking off of 13th Street. After passing the Paso Robles Golf Club, the well-maintained road heads in a southeasterly direction. The countryside is dotted with expansive horse and cattle ranches, and vineyards of course. If you drive a convertible, dropping the top is highly recommended.

In May the trail is in full "Passport" mode. A kickoff party was held at Chateau Margene on May 6.

The trail also promotes First Friday Along the Creston Wine Trail, with special food and wine pairings and new releases on the first Friday of the month at each stop during regular tasting room hours.

For more information on the Creston Wine Trail, visit www.crestonwinetrail.com.

Published by the PASO ROBLES PRESS

Central Coast Edition VINO

Still Waters

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B&E

wners Paul and Pat Hoover are serving wine and chatting with visitors as is the case most days at Still Waters Vineyards.

Paul and Pat are childhood sweethearts from Bakersfield, they were both members of the West High School water ski club. The name of the winery is derived from their love of water skiing and chasing "still waters."

Earlier this year, Paul was named Paso Robles Wine Person of the Year.

Still Waters is one of the larger properties on the trail, with 60 acres dedicated to 14 varieties of wine grapes, predominately Cabernet Sauvignon, but yet only produces 3,000 cases of wine. The vineyard was planted in 1996.

The tasting room is surrounded by the vineyard.

"Fairly unique that you can sit outside and taste in the middle of the vineyard," Paul says.

Still Waters sells fruit to nearly everyone one on the trail as well as Paso AVA notables Eberle Winery and Daou Vineyards and Winery.

"I would say the farming is the more risky, challenging side of the business," Paul says. "Blessed to have partnerships with Gary Eberle and Daniel Daou."

Still Waters is the only winery on the trail that is SIP (Sustainability In Practice) Certified, and has been for the past seven years.

The production facility is not far from the tasting room and tours and barrel tastings are available. The property also features a small 140 year old olive grove, the perfect place for a picnic and a vegetable garden. They host concerts a couple of Sundays each month and have become a prized venue for weddings.

All of the wines are estate, including their whites — Chardonnay, Pinot Gris, Viognier, and Cuvee Blanc. They produce three Cabernet Sauvignons, Syrah, Primitivo, Zinfandel, Merlot, Malbec, Grenache, Cab Franc, and Rhone and Bourdeaux blends.

"I always like to make a little bit of everything and yet we don't make more than about 300 cases of anything," Paul says.

Still Waters is located at 2750 Old Gove Lane.

VINO Central Coast Edition

P

atti Bello, winemaker and co-owner of B & E Vineyard along with husband Jerry, returns from her storage barn with a big smile and sits at a table on the patio outside the quaint Western-themed tasting saloon.

The view from the patio looks east out over a portion of the 60-plus acre vineyard planted mainly to Cabernet Sauvignon and Merlot and includes views of expansive horse and cattle ranches that stretch toward Shandon.

"I found some 2008 Red Rhythm that I did not know I still had," Patti happily says, adding that the wine got a 98 score. "I can't wait to try that."

That was coming on the heels of the 2007 Red Rhythm, which was judges choice best of class and double gold in San Francisco and Los Angeles wine competitions. Her first Red Rhythm, a Bourdeaux blend, from 2004 received 94 points from Wine Enthusiast.

She and Jerry stopped growing alfalfa and started the vineyard in 1989.

"It got too expensive to do alfalfa," Patti says. "I was really happy when we stopped. The grapes are so much more enjoyable. The vineyard is just so beautiful."

Back then they sold nearly all of the fruit and did so for years; keeping a little back so Patti could do some home winemaking.

One thing led to another and in 2002, the first B & E vintage was born. They still sell grapes but also produce 2,500 cases of estate red wine that is aged in French Oak barrels for 20 months before bottling.

Currently on the tasting bar is a mixture of 2012, 2013 and 2014 vintages of Cabernet Sauvignon, Merlot and the Red Rhythm.

Patti says she is trying to create what she calls a "really friendly wine" that is fruit forward with a smooth beginning, middle and finish.

"All of my wines are very fruit forward with a nice soft finish on them," Patti says.

With any luck, the new tasting saloon will be completed sometime this year.

B & E Vineyard is located at 10000 Creston Road.

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May/June 2017

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May/June 2017

reston Road intersects Highway 41 East and becomes La Panza Road on the other side.

STANGER'S tasting room sits less than half of a mile east of the intersection off of Highway 41 — look for an old reddish-orange flatbed truck nestled under a big oak tree with a big light blue house in the background.

Behind the bar of the "Old Country Style" tasting room, stands owner Roger Janakus, storyteller extraordinaire, tempting tasters with wines made exclusively from his Willow Creek District vineyard. That's right – westside wines featured in the eastside tasting room.

He held court for nearly and hour, explaining to tasters his family history and how he and his wife landed in Paso Robles.

"My wife thinks this wine thing is in my genes," says Roger, explaining that his family is originally from France and how he tended to eight table grape vines when they lived outside of Chicago.

"Practice for the real thing," says Roger with a wry smile.

Eventually, the couple bought a 145-acre farm in Michigan and began growing wine grapes, but after tiring of fighting the elements, a local Native American Indian tribe made him an offer for the land near the turn of the century that he could not turn down.

"I turned to my wife and said we just sold the property," Roger says, and off to California they went in search of their dream property.

After spending a night in Paso Robles, the couple knew this was the place for them and after looking at "a couple of hundred properties" settled on what became "Journey's End Ranch." Nearby, Stephan Asseo of L'Aventure Winery was getting started.

"Everybody was so new back then," Roger says.

The "ultra-premium red wines" are currently under the deft hands of winemaker Matt Villard, who has his own successful label, MCV Wines. These are big, bold sophisticated wines that have been allowed to age before being released.

STANGER's tasting room and vacation rental is located at 5225 Highway 41.

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Central Coast Edition VINO

August Ridge

N

ot far from STANGER, west on Highway 41 on a hilltop sits August Ridge Vineyards, owned by the husband and wife team of John Backer and Jill Zamborelli-Backer. Next to the rustic tasting room and production facility, sits the family home.

John's family has been growing grapes in California since the 1800s and Jill's family is from a small town outside of Rome.

"I'm the first generation in the family to do wine grapes, rather than table grapes and raisins," John says. "I'm a fifth generation grape grower in California. My daughter, who is 13, is very proud of being a sixth generation grape grower in California."

August Ridge produces high-quality Italian varietals that sing thanks to the cooling that comes via the Templeton Gap effect. This leads to the development of delicate aromatics and acidity that isn't cooked out by the afternoon heat.

"We both really like to eat and the Italian connection on her side of the family is very strong so it was fairly obvious we were going to do the Italian varietals," John says.

The couple purchased the 40-acre property in 2001.

The vineyard is in two blocks, a total of 12 acres.

The main block went in in 2003. That same year in July their house was completed and then in September their daughter was born. They opened for tasting and retail sales in 2007.

"We planted the vineyard specifically to make our two reserve blends — Jovial, which is a double-gold, best of class super Tuscan-style blend, and then Ingenious, which is our very unique Nebbiolo-based blend," John says.

They also feature single varietals of Cabernet Sauvignon, Sangiovese, Barbera, Primitivo, Nebbiolo and Merlot.

The barrel program is anywhere from 18 months to four years and is reflective of the grapes which tend to be high acid, high tannin, and the August Ridge style, which is to make age-worthy wines. They use five coopers, 11 different kinds of barrels and do barrel trials every year.

Everything is kept in little lots until the end when then they can do what they want with them.

"The effort in the barrel room pays off," John says.

August Ridge is located at 8790 E. Highway 41.

VINO Central Coast Edition

Olivas de Oro The first Creston Trail stop after crossing onto La Panza Road is Olivas de Oro Olive Oil Company. The tasting room and nearby guest house is at the end of a mile-long country dirt road that winds its way through the olive orchard that features 100-plus year old trees.

Owners Marti and Frank Menacho moved 2,000 trees from their orchard in Oroville to the Creston property in 2007. They also planted a 16-acre high density orchard of Arbequina olive trees.

Each of the old-growth trees weighed about 9,000 pounds, Frank explains. They are currently in the process of moving the trees to the prime growing spot not the property.

"We wanted to find the best location on the ranch where they would set fruit all of the time," Frank says. "We found that up on this plateau is perfect."

Frank is a master blender and sat on the Olive Oil Tasting Panel for years. Both are certified olive oil sommeliers.

For people that are not used to the ins and outs of olive oil tasting, the Menachos have made it easy.

"We do a facilitated or assisted tasting," Marti says.

"We tell you a little bit about how the oils are made, tell you about us, take you through a sampling, show you how to pair oils and balsamics and then give you suggestions and let you play."

Olivas de Oro produces five extra virgin olive oils, a delicate, a medium and a robust intensity; nine flavored oils, not infused oils — "the ingredients are crushed right with the olives"; and five vinegars, one of which is imported from Italy, making it a traditional balsamic.

All of the ingredients not grown on the property are sourced within a 25-mile radius of the ranch.

Everything is done on the premises.

"We grow, we mill, we bottle, we meet people," Marti says.

"From orchard to bottle that is our saying," Frank adds.

Olivas de Oro has an olive oil club for members. They also have a unique Adopt a Tree Club — people receive adoption papers, a picture of the tree, and a map showing where it is located on the property. During the Olivas de Oro harvest party, they get to come out and pick the green olives off the tree and can use a brining kit to make their own olives.

Olivas de Oro is located at 4625 La Panza Road, Creston.

Published by the PASO ROBLES PRESS

May/June 2017

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Chateau Margene Shadow Run

O

f all the properties on the Trail, Chateau Margene is the one that is most widely known. It has five wine clubs, three of which are allocated.

Mike Mooney and his wife Margene moved to the property in summer of 1998 and by that fall planted a 5.5 acre estate vineyard.

The first vintage was their Cabernet Sauvignon in 1997 from fruit sourced in the Paso Robles AVA. "We were the 32nd bonded winery in Paso Robles," Mike says. "When we were first here there were no other wineries any where out here. We were looking for a place to grow Bourdeaux varietals."

Chateau Margene is celebrating its 20th anniversary with events throughout the year. Mike was a driving force in forming the Creston Wine Trail. He was one of the five founding members of the Paso Robles CAB Collective and instrumental in setting up the 11 districts within the Paso AVA. "This is a labor of love for all of us," Mike says. "This is a passion."

Outside of some help that is brought in during peak pruning and harvesting times, the entire operation is handled by family.

Mike is the winemaker and viticulturist. Margene runs the office. Their son and nephew live on adjacent properties and lend a hand as well. Everyone throws in their two cents during blending.

Over the past couple of years the entire vineyard was replanted and now stands at 9 acres planted primarily to Cabernet Sauvignon. Mike is excited to have the vineyard — four clones of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Sangiovese — back online and pumping out 3,000 to 4,000 cases.

"Starting in 2018 we will be all estate for Chateau Margene," Mike says. "I'm stoked."

The winery has four labels — Chateau Margene, luxury Bourdeaux-style wines; Mooney Family, Pinot Noir from the Santa Lucia Highlands; Roxo Port Cellars, Port-style wines; and El Pistolero, barrel-select wines.

The winery purchased Roxo Port this past year and opened a tasting room in Morro Bay as well.

"Back in July we acquired Roxo Port Cellars," Mike says.

"We intend to use our estate vineyard to raise the bar on some of those wines."

The tasting room in Creston is located at 4385 La Panza Road and the Morro Bay tasting room is located at 845 Embarcadero Road.

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J

ust when you think you may have missed it and are about to turn around, Shadow Run's reddish-brown tasting room and production facility appear on the east side of La Panza Road.

Don't give up and turn around, the Rhone wines of husband and wife duo Les and Susan Evans are exceptional.

"We are very small, but I think we are doing all of the things that make great wine," Les says. "We are very focused on the vineyard, we are very definite about how we are going to handle the fruit and how we are going to handle the wine in barrel."

Production is only 700 or 800 cases — Syrah, Petite Sirah, Grenache, Malbec and Viognier. All Rhone style, except for the Malbec, which is a Bourdeaux.

"Because it is so small it is very hands-on," Les says.

"We live here, we grow the fruit here, we make the wine here, we bottle the wine here, we sell it here."

The tasting room that was built in 2012 is simple and elegant.

The couple moved in 2005 from Los Angeles to the property, planted a 5-acre vineyard and started making wine in 2008 offsite until 2013 when they were able to bring it to the property.

"It was a cattle ranch and the name of the ranch was Shadow Run," Les says. "You know its bad luck to change the name of a ranch."

Les is playfully known as the "cellar rat" and Susan is in charge of making the wine. Check out the winery's blog and videos for more on this.

Susan attended graduate school for her master's degree in Viticulture at Cal Poly and started hanging around with winemakers to hone her skills.

"She has the passion," Les says, adding that they made two deals when they started — one, build the business slowly and not borrow any money; and two, make wines in a style they like.

"I like to taste the fruit," Les says. "When I have a glass of wine I want to taste the fruit. I think you will find that our wine has a lot of fruit."

When one thinks of elegant, sophisticated Rhones wines, they don't always think of the eastside of the Paso AVA, but they really should start.

"Some people will tell you Rhones don't grow well at all here, but we have a a whole bunch of plaques and gold medals that say they do," Les says.

Shadow Run is located at 2720 La Panza Road, Creston.

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Central Coast Edition VINO

FEATURED DINING

Mistura Peruvian cuisine

Photo by Luke Phillips

By Sonja Eschenburg OF VINO MAGAZINE

A

s a 24-year-old from Orange County — where the most outlandish food around is a California burrito — my taste buds have yet to truly experience untraditional authentic, foreign food.

That is, until my recent encounter with Peruvian cuisine at Paso Robles restaurant Mistura.

Located at 700 Clubhouse Dr., Mistura is owned and operated by Nicola Allegretta and his wife Jackeline Allegretta, who opened the restaurant in hopes of introducing Central Coast palates to a whole new world of bold and bright flavors.

Allegretta, who opened Mama's Meatballs in San Luis Obispo back in 2006, is originally from Italy and spent his childhood days completely immersed in food.

"Cooking was something I always had an interest in," he said. "I used to help make dinner throughout the day when my parents were at work. Eventually I started working in

local restaurants and before you know it I was traveling around the world to different countries just to do what I loved."

Allegretta sold his Avila Beach and Oceano locations in 2009 and 2010 in hopes of branching out into a new direction — one that would draw upon his wife's Peruvian ethnicity and cultural background.

Mistura, which opened shortly after in 2014, did exactly that.

When most of us, including myself, think of Peru, views of ancient ruins and high mountain vistas across the Andes come to mind first. While that picture does make for a good day dream, if we've been at all primed on Peruvian cuisine, the conversation more often than not starts with the country's mind boggling variety of potatoes.

While potatoes are common in the United States, they Continued on page 18

VINO Central Coast Edition

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May/June 2017

17

Photo by Luke Phillips

are not nearly as common as they are in Peru. In fact, Peru is said to have more than 4,000 different types of potatoes due to a favorable variety of climates and soil that allow tubers to grow. But potatoes are fortunately not the only food Peru is known for.

Home to dishes and flavors not found anywhere else, Peru is one of the few places on Earth that offers indigenous ingredients, flavors and techniques from all over Europe, Africa and East Asia. More staples, like corn, quinoa, beans and seafood, make up eclectic dishes.

Ceviche, cuy (guinea pig), anticuchos (a skewer of grilled meat) and rocoto relleno (a stuffed pepper) are just a few of the country's traditional culinary delights.

The dishes served at Mistura embody a sense of authenticity. The cooking, an absolute juxtaposition, 18

May/June 2017

balanced between hot and cold, acidic and starchy, robust and delicate. I knew going into the restaurant to expect flavor, but there's no way could I have prepared my taste buds for what they were about to experience. The spices — some clean and crisp, others deep and heavy — were so unlike any I'd tasted before I honestly wasn't sure what to make of it. One thing I knew for sure though was that I couldn't wait to try more.

My favorite dish of the day was by far the De Mi Tierra salad which included organic quinoa, heirloom cherry tomatoes, edamame, green kale, cucumbers, mango, cranberries and goat cheese all tossed in a fruity vinaigrette. While this salad was filling to the core, it was simultaneously light and refreshing and breathed wholesomeness all the while.

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Central Coast Edition VINO

Photo contributed by Jackeline Allegretta

Chef Nicola Allegretta Photo by Luke Phillips Photo by Luke Phillips

"Here at Mistura we buy local organic products," Allegretta said. "I genuinely believe it is important to know what you are putting into your body. Over the years I have found that while doing so can often be costly in the short run, it is often less costly in the long run. Eating organic can really help consumers minimize that long term cost."

The restaurant, located next to the River Oaks Golf Course, offers an ambiance that can be enjoyed as a fine dining experience, casual quick bite to eat or private catered event. The dining room, decorated with festive textiles, and bar seating — both in and outside — provide views of the fairways and rolling cowboy country hills in the distance.

To top it all off, guests can choose to pair their meals with one of several local wine selections.

VINO Central Coast Edition

"I chose to open the restaurant in Paso Robles for several reasons, but one of the main ones was because of all of the local wineries," Allegretta said. "As a quickly growing wine region, I felt a sense of camaraderie that is difficult to find anywhere else. I believe by collaborating together, local restaurants and wineries can really promote the food and beverage industry here on the Central Coast."

Mistura is open Tuesday through Saturday from 11 a.m. until 2 p.m. for lunch and 4 p.m. until 9 p.m. for dinner.

For more information or to schedule reservations, call (805)238-3333.

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May/June 2017

19

FEATURED LODGING

HorseTail Ranch

Carlton Hotel at center of burgeoning Atascadero scene

By Luke Phillips OF VINO MAGAZINE

T

he City of Atascadero, located between San Luis Obispo and Paso Robles on Highway 101, is a sleepy little burg. In the past, some might have said that it's a little too sleepy, but recently the downtown area is experiencing a renaissance of sorts — abandoned buildings have been replaced by hotels, art galleries, coffee shops and even a few wine bars.

The downtown area's first wine — the Grape Encounters Emporium — opened in 2014 and a new tasting room — Ruby Cellars — opened just this year.

The area is obviously still a work in progress with limited options when it comes to nightlife, food and wine, but that is quickly changing and the city has a lot to offer those looking to experience the surrounding wine regions.

At the center of the downtown revival is the Carlton Hotel. The hotel first opened its doors in late 1929 with the first floor serving as a retail space — home to Sprouse-Ritz, JC Penny, Safeway, a restaurant and a

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coffee shop — along with 26 hotel rooms on the second floor. The hotel was a beacon for movie stars and other dignitaries staying in the area and also served as a hub of the downtown community. Eventually the hotel was transformed into a senior care facility in the 1970s and then fell into disrepair and was abandoned for most of the 80s and 90s.

David and Mary Weyrich, Paso Robles residents at the time, bought the building in 1999 and set about returning the hotel to its former glory. Nearly the entire building was torn down other than two exterior walls and rebuilt from the ground up. In addition to the hotel lobby, the first floor was reconfigured to include a gorgeous restaurant space and a bakery.

"My dad has an affinity for historic buildings and really nice architecture," said David Weyrich's daughter Annie, who serves as the hotel's assistant manager. Annie said that her father spent many years in the billboard industry,

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Central Coast Edition VINO

Downtown Atascadero's first tasting room

J traveling most of the time and staying in hotels all over California. "(When he bought the hotel) He'd been looking to make something that's beautiful here on the Central Coast for people when they're traveling, when they're going up and down the 101. So he really wanted to have nice bathrooms and very comfortable beds — those were the two most important features to him. He loves the Four Seasons, so he took the look of the restrooms in the Four Seasons and that's what we kind of modeled our restrooms on, so big, jetted tubs, marble and travertine… but beyond the comfort of the beds and the restrooms, he wanted it to have this feel — that historic feel — so we worked with local craftsmen on all the wood work, all the metal work. It was just great talent that we have in this area that came together to do everything."

The new Carton Hotel reopened in 2004 and has since attracted a a bevy of regular customers interested in exploring Paso wine country. Hotel manager Deana Alexander said that as much as 75 percent of the hotel's guests come for the wine and, despite the sleepiness of Atascadero, they generally find the Carlton to be the perfect launching point for their adventures.

"It's a great stop for wine tourists," she said. "We're Continued on page 22

VINO Central Coast Edition

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ust two doors down from the Carlton Hotel, downtown Atascadero's first tasting room opened at the beginning of the year. Ruby Cellars, owned and operated by father and son team Mike and David Kirkpatrick, the tasting room offers a variety of rhone varietals made on a five-acre parcel on Atascadero's west side.

The duo first started making wine in 2009 and drew much acclaim as amateurs.

"We entered 13 wines as amateurs and got nothing less than gold or silver during that whole time," Mike Kirkpatrick said.

The winery doesn't have a vineyard, but instead sources the best fruit they can find from their favorite areas of the Paso Robles AVA, mostly from the Templeton Gap and east side areas, along with grapes from Santa Barbara County.

Although the fruit is sourced from all over, Mike Kirkpatrick said that it was important to him that the wine be made in Atascadero.

"It's what I want to be known for," he said. "I was born in Atascadero and my family has lived in Atascadero for over Continued on page 36 May/June 2017

21

only five miles from the beginning of the Templeton Highway 46 wineries, actually a little closer than Paso."

Weyrich pointed out that the hotel is nearly an equal distance from not only the Paso Robles AVA and the Edna Valley AVA, but also the Creston Wine Trail to the east and the coastal wineries to the west.

"To be able to get a feel for the entire county and the wines that are present here, this is the place to come to," she said. "We don't have the hustle and bustle that Paso does — it's just a perfect spot."

Accommodations and amenities at the Carlton are plush. There is no room smaller than 375 square-feet, all but two of the rooms have over-sized, jetted tubs in marble and travertine bathrooms, the hotel is furnished with Thomasville furnishings, Egyptian cotton towels and bedding and handmade Italian linens… and the list goes on. The hotel's 24 rooms are arranged around an open, second-floor courtyard with patio tables and umbrellas.

"Part of the amenity is just the ambiance of the hotel," Weyrich said. "It's just the feel, the woodwork that's hand-made, the metalwork that's hand-made, the kind of glow you get in the lobby area. So an amenity of the property isn't just coffee in your room and things, but it having that real, authentic feel. It's not particle board manufactured, it's hand-made and people can tell the difference."

The authenticity of the hotel that guests so admire is also what they like about Atascadero in general, Weyrich said.

"Our guests choose our hotel because it's something that's unique and feels real and they like Atascadero for those same reasons," she said. "They come and walk around downtown and just because it's not picture perfect… they like that. They like the authenticity and the shops and the people inside the shops. So many people say it so appropriately — it is a hidden gem. We're not a big tourist destination and that's ok."

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May/June 2017

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Paso Wine Festival Four-day event returns May 18

R

anked eleventh by last year’s U.S. food and wine festival calendar critics, the 2017 Paso Robles Wine Festival is scheduled for May 18-21 and will feature four days of dinners, tastings and educational seminars fit for both experienced and inexperienced palates.

“My deepest apology to Sonoma, but if they are the prince of wine, the Central Coast is the new king,” Paul Katona, who attended last year’s festival, said.

The event will kick off Thursday evening with the Winemakers Dinner. On Friday, May 19, select wineries will share their library, reserve, white and rose and futures — all complemented by gourmet bites — at the night's Reserve event. Festivities will continue throughout Saturday, May 20, with a day full of fun and educational winemaker seminars, featuring five winemakers showing a

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taste of the region's diversity.

Guests will be able to learn about distinct growing regions in Paso Robles and the surrounding areas straight from the winemakers themselves. The day will culminate with more than 70 wineries coming together for a Grand Tasting at the Paso Robles Downtown City Park.

"This is the fourth year we've done it this way," Wine Country executive director Jennifer Porter said. "Wine Country members choose which area they want to be in.

Areas include Bordeaux, Rhone, Zinfandel, Burgundian, Italian and even other wild wines, like Spanish, for noncommittal members. While members will pour predominantly one varietal they may still have others, but for the most part they will focus on just the one."

The goal of the last day of the festival, Sunday, May 21, is to encourage people — both locals and visitors — to

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Central Coast Edition VINO

travel outside of the park and explore some of the 140 different events happening at North County wineries. One of the fastest growing wine regions in the state, there is sure to be something for everyone at one winery or another — whether it be eating dinner, dancing to live music by local artists or sampling new barrel releases.

For those who have never before been to Paso Robles, the city has a charming small-town feel and surprisingly great shopping, world-class restaurants and, more often than not, enjoyable weather.

“This is such a fun time to be in Paso,” past attendee Diane Walter said. “So many of my friends and I make it an annual weekend trip. Can’t wait!”

Proceeds from the event will benefit county health care, education and community service organizations.

Tickets, which are available now, can be purchased by visiting www.pasowine.com.

For more information, call 805-239-8463 or email info@pasowine.com.

VINO Central Coast Edition

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May/June 2017

25

Downtown Paso Robles Arroyo Robles Pianetta

Bodegas Paso Robles 13th St

Parrish Family

Lusso Della Terra

Rabbit Hole Grizzly Republic Chateau Lettau

Herman Story

Frolicking Frog

12th St

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CALENDAR OF EVENTS FRIDAY MAY 19 35th annual Paso Robles WIne Festival @Paso Robles | $Varies Join Paso Robles Wine Country for the 35th Annual Wine Festival – a celebration of the innovation, triumphs, and character of this spectacular region.

Paso Robles Wine Festival offers guests the opportunity to taste Paso Robles wine and is complete with winemaker dinners, live music and open house festivities at area wineries throughout Paso Robles Wine Country. For more information visit pasowine.com

Wine Festival Friday at Summerwood — Cheese Pairing @Summerwood Winery & Inn | $15 Join us Friday and get your Wine Fest Weekend off to a great start. Enjoy current and new release wines with an optional cheese pairing. Case specials will abound all weekend.

Wine Festival Weekend at Vina Robles Winery @Vina Robles Hospitality Center, 3700 Mill Road, Paso Robles | $5 Visit Vina Robles during the 35th Annual Paso Robles Wine Festival Weekend Friday, May 19 through Sunday, May 21. The Vina Robles Hospitality Center will be offering live music and wine & popcorn pairings to celebrate their newest releases. Wine Festival Weekend pairings are $5 per person and complimentary for Wine Club members. Pairings are waived with wine purchase.

Winermaker's Table Dinner @Le Vigne Winery, 5155 Buena Vista Drive, Paso Robles | $120-150 On Friday night of Wine Festival Weekend at 6 p.m., Winemaker Michael Barreto will be hosting the Winemaker’s Table Dinner, an elegant evening of fine wine and cuisine in the intimate Le Vigne Room. Michael has drawn up a Rhone inspired menu featuring shrimp sauteed with fennel, a salad of fresh tomatoes, and a main course of pan-seared Duck Magret with cherry glaze, with other exquisite dishes. Each course will be paired with Le Vigne wines pulled from our Reserve selection and library for this special occasion. Seating is very limited, so reserve your spot today! To make your reservation, call Savannah at (805) 227-4000, email s.romero@levignewinery.com, or find tickets online in our shop at http://www.levignewinery.com/shop.html.

Wood @D’Anbino | $5-$10 Wood is an acoustic ensemble which brings together the influences of many musical styles. Wood is the sound of California. Not the bright lights and glitter California, but the Sierra Nevada, oak foothills, and lost coast California.Songwriters Steve Kindel, Paul Silva, And Dahlan Richenberg join Rob Strom (bass) and Barry

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Johnson (percussion) to create a wonderful mix of catchy melodies, thick harmonies, and profound, thoughtful lyrics.

It’s good music, sometimes a little hard to define, but fits comfortably in the Roots Rock/Americana cue. Show is from 8 p.m. - 10:30 p.m.

SATURDAY MAY 20 Wine Festival Weekend: Open Cellar @Le Vigne Winery, 5155 Buena Vista Drive, Paso Robles | $10-15 Be sure to stop by the winery and check out our famous Open Cellar event on Saturday and Sunday of Wine Festival Weekend, from 11 a.m. to 4 p.m. Delight in an expertly prepared flight of wine and cheese pairings specifically crafted for this event, which will include some of our newest releases of Reserve wines. You’ll even be able to sample wines from 2016 straight from the barrel with the Winemaker himself, Michael Barreto. We will also be showcasing several local vendors with their unique products, featuring Anita Marie Jewelry, Ferrell's Metalsmithing, MB Cooper barrel stave woodcrafts, and much more! Tickets will be available at the door, at $10 for La Famiglia members and $15 for non-members.

35th annual Paso Robles WIne Festival @Paso Robles | $Varies Join Paso Robles Wine Country for the 35th Annual Wine Festival – a celebration of the innovation, triumphs, and character of this spectacular region.

Paso Robles Wine Festival offers guests the opportunity to taste Paso Robles wine and is complete with winemaker dinners, live music and open house festivities at area wineries throughout Paso Robles Wine Country. For more information visit pasowine.com

Alice Wallace Band @Wildhorse Winery Southern California songbird Alice Wallace, whose powerful, elastic singing and melodic, literate songcrafting skill earned her the title of Best Country/ Americana Artist from the LA Music Critic Awards in 2016, has been touring full-time for the past 4 years and steadily building a loyal following across the country. Her original music mixes elements of classic country, folk and blues (and a hint of yodel!) into songs about love, loss and life on the road.

From 1 p.m. to 4 p.m. at Wildhorse Winery.

Anuhea @Tooth & Nail Winery A naturally gifted songwriter, Anuhea’s word choices are a clever balance of emotions where each song tells a unique story, each story a lesson learned.”I’m influenced highly by R&B and Soul, Hip Hop and Funk, but my instrument is acoustic guitar.” Show is from 6 p.m. to 9 p.m.

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Agents of Retro @D’Anbino | $Free Agents of Retro perform your favorite dance tunes from the days when music was at its heyday, including the Beatles, Johnny Cash, Little Richard, John Mellencamp, Rolling Stones, Linda Ronstadt , and many other great artists. Music lovers of all ages will enjoy the wide range of styles, the driving rhythms, and the vocal harmonies.

Show is from 8 p.m. - 10:30 p.m.

SUNDAY MAY 21 35th annual Paso Robles WIne Festival @Paso Robles | $Varies Join Paso Robles Wine Country for the 35th Annual Wine Festival – a celebration of the innovation, triumphs, and character of this spectacular region.

Paso Robles Wine Festival offers guests the opportunity to taste Paso Robles wine and is complete with winemaker dinners, live music and open house festivities at area wineries throughout Paso Robles Wine Country. For more information visit pasowine.com.

Villa San-Juliette Artisan Festival @Villa San-Juliette Vineyard and Winery | $Free Don't miss out on Villa San-Juliette's third annual Artisan Festival. Some of the Central Coast's finest crafters will be at the Villa to display and sell their wares. Grab a glass of wine and join us for some shopping! Summer Music Series veteran Nataly Lola will bring a musical end to WineFest Weekend with her performance, from 1 p.m.to 4 p.m., on the patio.

FRIDAY MAY 21 Vino for Vets! @Tolo Cellars, 9750 Adelaide Rd., Paso Robles | $5 Join us to help raise money for Honor Flight Central Coast an organization that uses 100 percent of donations to send Veterans in our community to visit their memorials in Washington D.C. Help us honor these Heroes in our community. We will be donating all tasting fees and a portion of sales all weekend to this great group!

SATURDAY JUNE 3 14th Annual Olive Oil Festival Paso Robles Downtown City Park | $Free Festival celebrating everything olive — seminars, demonstration, vendors, wine-tasting (fee), cooking contests and head-to-head chef cook off.

Central Coast Edition VINO

CALENDAR OF EVENTS SUNDAY JUNE 4 Paso Pinot & Paella Festival Templeton Park, 550 Cocker Street, Templeton | $74 Join the Paso Pinot Producers for their 14th Annual event.

Taste Pinot Noir from 20 Paso Robles producers, sample a dozen paellas and pairings from talented chefs, and enjoy live music by Incendio. All occurs at the Templeton Park under the shade of the giant oak trees. Blankets and/or lawn chairs are welcome. All proceeds benefit local youth arts foundations.

FRIDAY JUNE 23 Summer Soiree Cooking Class @Paso Robles Recreation Services, 600 Nickerson Drive, Paso Robles | $35 Learn how to combine flavors to create memorable party pleasers for easy entertaining. You’ll learn how to make a sweet and spicy appetizer, colorful salad and main dish. Cristina will feature different dishes using several of

the same seasonal ingredients in different applications and techniques. You’ll also learn how to plate and present your dishes so that your guests will be impressed.

We’ll taste what we’ve made at the end of the class.

Please bring a notebook and pen, apron, knife you are comfortable with and a cutting board, and a takeaway container of your choice. Tickets available at apm. activecommunities.com.

SATURDAY JUNE 24 Atascadero Lakeside Wine Festival @Atascadero Lake Park | $60-$75 The event will feature local wines, live music, craft beers, good eats, craft vendors and local artists. The festival will begin Friday evening with the Mayor's Winemaker Dinner with proceeds benefiting the Boys & Girls Club of North County and will continue with the main event on Saturday at Atascadero Lake Park from 4 to 8 p.m. with wineries pouring through the park and the nearby Charles Paddock Zoo. Admission to the zoo is included with the ticket price of $60 pre-sale or $75 at the gate.

Tickets are available online at atascaderowinefestival. com.

Kiamie Wine Cellars

Photo by Luke Phillips

The sun sets over the vineyard at Pomar Junction Vineyard & Winery as new growth springs forth from the vines below.

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

805-226-8333 • kiamiewines.com VINO Central Coast Edition

104 Gateway Center Drive, Suite A, Paso Robles, CA David La Rue is a Registered Representative with, and Securities offered through LPL Financial Member FINRA/SIPC

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Come stay with us in Paso Robles Wine Country

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2650 El Camino Real Atascadero, CA 93422 | Phone: 800-672-1479

BERRY HILL BISTRO

Contemporary Comfort Food | Full bar | Extensive Wine List

1114 Pine Street, Downtown Paso Robles (805) 238-3929 Open all day 11:00 - 9:00 daily, Lunch & Dinner

Arlyne’s Flowers & Gifts 6485 Palma Ave • 805-466-1136 www.ArlynesFlowersandGifts.com

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Central Coast Edition VINO

By Nicholas Mattson SPECIAL TO VINO MAGAZINE

Bloomin’ good show

Epic showers bring epic wildflowers

I

t was an adventure of a lifetime. Making a two-hour trek along Highway 58, we turned toward Soda Lake and spread out over the ranges and valley to the east were nature’s brush strokes of an epic wildflower bloom.

In a three-car caravan, my wife and I with our two boys led the way to a magical pasture of temporary bliss, complete with a bluegrass duo, frisky dogs and blue chairs, models getting a once-in-a-lifetime shot in the floral stratosphere, and hundreds of other strewn around the valley on hikes through the delicate tapestry of volunteer blossoms.

Growing up near Santa Margarita, it was during my mid-20s when I became aware that we had world class wildflower displays right in our backyard after a coworker at Mammoth Mountain Ski Resort came back with glowing reviews of her trip through California Valley.

Epic. It was the word of the year in 2005 in Mammoth

Lakes, and hearing Kate describe the experience of her spring trip back to our mountain town through my hometown backyard drove an urge into me to see the California Valley wildflowers one day in all their glory.

After years of drought, we finally had a winter that fed the earth and it made for an epic bloom — it was reported to be visible from space, which was something I wasn’t going to miss in person this year.

Last year, my wife and I brought our boys and daughter to Shell Creek Road in Santa Margarita for a day in the flowers. We were impressed. The natural canvas was plastered with a variety of yellow, purple, and blue flowers.

We headed there again this March, and it was not as good as last year. We started hearing about a major bloom out in California Valley, so we planned a trip.

We headed east on 58 from Santa Margarita in midafternoon on Sunday, April 9 and a winding, curving, two hours later, we turned south off 58 onto Soda Lake Road.

Continued on page 32

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How to make your own Charcuterie board

Eight miles down the road we hit the first sign we were close — the U.S. Department of the Interior sign for Carrizo Plain National Monument.

From there, the alkali-frosted endorheic rink of Soda Lake shimmered with the reflection of the colorful hills behind it as fence posts whizzed by. We made our way to the dirt drive of Soda Lake Point Landmark and hiked to the top for a bird’seye look beyond the lake.

It was our first time out, so we didn’t know where we would go from there, but we found an entry point to a dirt road behind the lake at the foothills of the flowery range to the east.

The drive was 4 1/2 miles southeast on Soda Lake Road from the landmark, and we turned on San Diego Creek Road toward our next final stop.

The adventure was out there, and we could see from our friend Brady Cabe’s Facebook feed that there was as much adventure as anyone could want to hike for.

With the sun already hanging low behind us and three boys under five years old running loose, we kept to the nearby

C

harcuterie (shahr-koo-tuh-ree) is a French word that describes a spread of meats, cheeses, nuts, olives and other accoutrements spread in a rustic, yet artistic fashion.

Though it may seem a simple hors d'oeuvre to assemble, a lot of thought goes into making one. Once you get it down though, charcuterie boards can make an quick, easy meal for a picnic. I grew up eating a lot of foods that make up a charcuterie board and to me and my family they make an excellent choice for a picnic in the wildflowers or a way to end a good hike.

The first things to consider in choosing items for your charcuterie plate is the meats. I always love to include a jamon serrano, though I have used prosciutto, which is very similar. With it, I like to choose another, harder and bold meat such as a salami. Locally, I absolutely love Alle-pias Finocchiona salami. Its bold flavor comes from traditional Chianti wine from Italy along with crushed fennel seeds and black pepper. Its name is derived from "finnocchio," which means fennel in Italian. Its a superb salami and one of the most loved among the Tuscan province.

If you are able, its always good to pick out a cooked meat such as a

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May/June 2017

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Cerro Caliente Cellars

Stephen Ross Winery

Filipponi Ranch

Refugio Ranch Vineyards

Clesi Wines

Tolosa Winery

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valley floor.

Jumping out of the car after a couple hours of driving, we were all happy to be set free.

The boys began running through waist-high fiddleneck, leafstem tickseed, and lupine on adventures they created spontaneously, with plastic figures from Paw Patrol playing out scenes from their young minds.

Around us played out several similar scenes, where imaginations spun a variety of individual narratives where playlists, photo shoots, picnics, and frolicking painted the expanse of sun-loving flowers with life and joy.

On the valley floor, the panorama was largely yellow, peppered with a few blues from lupine, but as the eyes tracked up the nearby hillside, swaths of purple and blue checkered the vertical gains — boasting of resilience and resurrection after years of thirst.

Yes, it was epic. Even space junk was getting a view of the fine balance of both the fragility of our small space in the galaxy, as well as the driving spirit that pollinates the world inside the blue marble.

It was a rewarding trip, and as the sun began to set in the west, the longer light waves delivered the final burps of ultraviolet and a brilliant glow caught the yellow tickseed on visual fire.

The moon rose in the east, looming large on the horizon for a few minutes before taking off into the heavens where it would reign throughout the night.

Thousands of people gathered in the California Valley that Sunday, with a thousand reasons for heading all that way, but we were all there with common goal — to enjoy the beauty we hold in our own backyard for a fleeting bloom.

Continuing our adventure as sunlight faded, my 4-year old son and I stomped through heavy fiddleneck to get to the shore of Soda Lake — which turned out to be empty as far as we could see.

The reflection we saw from the other side was a mirage

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May/June 2017

perpetrated upon the stark white alkali frosting left on top of the shallow basin. I heard there was water in the basin for the first time in years, but as far as we could see, it was empty.

We trekked out onto what looked like another world, with lumps of rock and weed covered in alkaline desolation, and mud sucked at our shoes as we sank with each step. We could not go very far.

I took pictures of my son playing on the lake bed, and it was an imaginary journey onto another planet for a moment.

We headed back to the car as the sun dipped behind the western ridge, getting one final glimpse at the beaming flowers as far as the eye can see.

We climbed back in the car, covered in mud and pollen, and filled with satisfaction.

By the time this story hits newsstands, the epic bloom will have melted into history while memories remain, and pictures frozen in time of the short-lived, recurring gift that nature offers those who make the journey.

The Central Coast is filled with opportunity each year for wildflower hunting, and Carrizo Plain was just one of the grandest this year.

A handful of wineries offer wildflower excursions as well. Hearst Ranch east of Paso Robles on Highway 46 is known for California Poppy bloom. Tooth and Nail Winery on Highway 46 west of Templeton is dipped in the violet and fragrant Lupine. Ancient Peaks in Santa Margarita has been known for a wildflower hike, but at the time of this article had not officially announced the offering for 2017.

For all our effort this spring, we only scratched the surface of what is available, and we hope for a great rainy season next year to give us an opportunity to expand our wildflower horizons.

Until then, it looks like summer has stirred from its slumber and the beaches are calling.

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SOLAR WINERIES of CALIFORNIA M Madrona Vineyards Medlock Ames Maltzman Family Vineyards Maness Vineyards Meridian Merry Edwards Merryvale Vineyards Michael David WInery Miner Family Mount Eden Vineyards Murphy-Goode - Munselle N Naggiar Vineyards & Winery Nickel & Nickel O Oakville Winery Old Coach Winery Oso Libre Ovid Winery A Alexander Valley Vineyards AmizettaVineyards Araujo Estate Atlas Peak B Ballentine Vineyards Beringer Vineyards Boeschen Vineyards Bokisch RanchesCasa Nuestra Bonterra C CaliPaso Winery Carhartt Winery Casa Barranca Winery Casa Nuestro Cellar No. 8 Chappellet Chateau Montelena Cimarossa Clautiere Vineyards Cline Cellars Clos du Bois Cooper-Garrod Estate Concannon Vineyard Cuvaison Estate Wines D Dana Estates Winery David Coffaro Estate De Tierra Vineyards Domaine Carneros Domaine de la Terra Rouge Dutcher Crossing Dry Creek Vineyard Drytown Cellars Dumol Wines Dutcher Crossing F Far Niente Winery Fenestra Winery Fetzer Flora Springs Winery Foxen Winery Frey Vineyards

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Continued from page 21

Continued from page 32

30 years. Both of our sons grew up here and went to school here. Our wine is made here in Atascadero and the city has been very supportive and gracious as we established our bonded facility and our tasting room. This is our home and we are anxious to help make Atascadero's downtown area a destination for visitors. We like to think of Ruby Cellars as Atascadero's own winery."

Kirkpatrick added that Ruby Cellars' location near the Carlton was also essential to his plans.

"I wouldn't do it anywhere else," he said. "We walked about it beforehand and it has to be 'location, location, location.'

Down the street from the Carlton and next to the hottest new restaurant in town (Streetside Ale House), it kind of works."

Ruby Cellars is currently pouring eight wines including their gold medal 93 pt. Zinfandel, gold medal 93pt. Viognier, along with their silver medal winning Grenache and Syrah.

“Our 2014 reds and 2016 whites will be released soon," Mike Kirkpatrick said. “And we invite everyone to stop in to enjoy wine by the glass, or by the bottle in our relaxed and newly renovated tasting room. We are also very happy to offer some great specials during April as we celebrate our grand opening and the introduction of the Ruby Cellars Wine Club.”

Next is the cheese. I like to choose at least two, but up to five different cheeses depending on the amount of people you expect. For an intimate affair I've narrowed it down to a crumbly, aged raw milk cheese with its deep flavor and a hard, more robust cheese such as the English cheddar with caramelized onions sold at Trader Joe's. I usually also include a soft cheese such as a brie or goat cheese.

To round out the spread it's great to include olives, nuts and dried fruit. I picked black mission figs, which is a favorite in the area and also included almonds and some salted Manzanilla olives.

I like to include around five ounces per person but if you are serving other hors d'oeuvres, two ounces would do. I tend to get most of my ingredients from our local farmer's markets, Jack Creek Farms just west of Paso Robles, the General Store in Paso Robles and Trader Joe's always works in a pinch. A nice crusty french baguette is also a must as it's always a good thing to enjoy with a glass of wine as you nibble on the great selection of cheeses and meats.

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Under 2,500 Cases Favorite Syrah: Cellar Door (2012) – Shadow Run

Favorite Viognier: Viognier (2013) – Frolicking Frog

SYRAH

VIOGNIER

Susan and Less Evans

Stu and Maria

Favorite Blend (White): White Kuvee (2014) – Kiame

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Favorite Blend (Red): Terzetto (2012) – LDT Cellars

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Logan the Dog

Favorite Cabernet Sauvignon: Favorite Merlot: Red Handed (2013) – Hammer Sky Vineyards Reserve Cabernet Sauvignon (2012) – B&E Vineyards

MERLOT

CABERNET SAUVIGNON

Patti at B&E Vineyards

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Favorite Mourvedre: Mourvedre (2013) – Vines On The Merry Crest

Favorite Rose: Rose (2014) – Penman Springs

MOURVEDRE

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Favorite Syrah: Moose (2013) – CalcareousEstates

SYRAH

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Favorite Blend (Red): Bob Wine (2013) – Whalebone Estates

Favorite Cabernet Sauvignon: Fortunate Sun (2013) – Burbank Ranch

BLEND RED

Travis of Whalebone Estates

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CABERNET SAUVIGNON

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Favorite Merlot: Unforgettable (2006) – Hunt Cellars

Favorite Port: Deliverance (NV) – Graveyard

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Paula and Don, owners

Marina and Bob of Hunt Cellars

Over 7,501 Cases Favorite Cabernet Sauvignon: Cabernet Sauvignon di Domenico (2013) – Le Vigne

Favorito Zinfandel: Primitivo (2014) – Sculpterra

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ZINFANDEL

Darren- Tasting Room Manager

Kyle at Sculptera Favorite Viognier: Viognier (2015) - Eberle

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Gary Eberle

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Favorite Merlot: Merlot (2012) – Broken Earth

Favorite Blend (White): Rockin’ One Blanc (2014) – Cass

BLEND WHITE

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Stacey & Anna

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Favorite Chardonnay: Estate Chardonnay (2014) – Midnight Cellars

Favorite Blend (Red): Distraction (2013) – Pear Valley

CHARDONNAY

BLEND RED Chardonnay & Alissa

Tyler, Melissa, Alla and Dana Favorite Syrah: Syrah (2013) – Pomar Junction

Favorite Pinot Noir: Reserve Pinot Noir (2014) – Niner

PINOT NOIR

SYRAH

Travis of Whalebone Estates Matt at Pomar Junction

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Wolff Vineyards THE SCIENCE OF WINE

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By Sonja Eschenburg OF VINO MAGAZINE

t has been said that winemakers seem happiest when they are engaged in more than one thing. This could not be any more true for Wolff Vineyards owner JeanPierre Wolff, who uses his engineering and scientific background to run a living laboratory at his 125-acre Edna Valley winery while simultaneously researching, teaching and consulting.

Although he comes from Belgian and French roots, Wolff acquired his passion for wine not necessarily because of his family’s rich cultural background, but because of his inquisitive nature and experimental mindset.

“I can see why having bought this vineyard seemed like a mid-life crisis, but it was not that by any means” he said.

“My desire to be an agronomist is something that’s always stuck with me since I was young. I’ve learned to learn and have become more experimental because of it. The rest is, well, history.”

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A puppet master of California’s central coast wine industry, Wolff’s desire to learn has most notably influenced Edna Valley’s resilience to climate change.

Some of his first experiments involved moving away from conventional farming toward more ecologically sustainable practices.

“Ecology has always been a soft spot of mine,” Wolff said. “And because of that I’ve made sure to implement ecologically-friendly practices.”

Whether working to reduce the use of chemical fertilizers by promoting the use of friendly insects and surrounding wildlife or minimizing overall soil disturbance by providing increased carbon sequestration and soil permeability, Wolff believes the most effective approach to an ever-changing climate is by simple adaptation.

As a SIP Certified vineyard, Wolff Vineyards regularly engages in trials and research projects with Cal Poly and various agricultural and environmental groups.

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“While some projects have failed, it’s been rewarding watching people recognize and support our efforts,” Wolff said.

Fully aware of the overall need to continuously adapt to a cool climate, Wolff has also managed to implement another technique. Through dry farming, a process in which he does not use any added water to irrigate certain parts of the vineyard, Jean-Pierre addresses environmental concerns regarding the drought.

“Dry farming adds deep flavors that often can’t be achieved in other ways,” he said. “The only unfortunate thing is that it really only works when it rains. We still have to use irrigation a little so vines don’t get too stressed out.”

The ultimate goal is to simply preserve as much of the natural environment as possible, Wolff said.

While preserving the environment is a main concern, Wolff Vineyards, which Wolff runs along with his wife Elke, son Mark and son-in-law Clint Grubb-Wolf, also hopes to preserve the family’s European roots.

“We are a close-knit family here at Wolff and would like for our guests to feel that same way,” Wolff said. “It’s not every day they can go to the beach and then drive ten minutes to go wine tasting in the country and get that oldtown feel, too. Edna Valley is special that way.”

With estate varietals including Riesling, Pinot Noir, Sirah, Petite Sirah or old vine Chardonnay, Wolff Vineyards offers a wide variety of cool-climate selections unlike those produced anywhere else.

For more information, call 805-781-0448 or e-mail jp.wolff@wolffvineyards.com.

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Photos contributed by Wolff Vineyards

(from left to right) Wife Elke, Jean-Pierre and son Mark enjoying a day out on the patio with their four-legged guests.

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A FAMILY OF WINES

94 Points & Editor’s Choice

Double Gold Medal

2014 Mooney Family Pinot Noir –Wine Enthusiast November 2016

El Pistolero 2015 Chardonnay “Cold Steel” –2016 International Chardonnay Symposium

94 Points

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93 Points

2012 Chateau Margene CASK 7 –Wine Enthusiast, December 2015

Creston

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2012 Chateau Margene CASK 4 –Wine Enthusiast, April 2015

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93 Points

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2012 Mooney Family Pinot Noir – Wine Enthusiast, December 2014

TWO LOCATIONS

Friday thru Monday 11:00 am to 5:00 pm Luxury Flight & Roxo Port Flight 4385 La Panza Road, Creston, CA 93432 805 238-2321 52

94 Points & Editor’s Choice

Morro Bay

Daily from Noon to 7:00 pm El Pistolero Flight & Roxo Port Flight Daily Luxury Flight on Weekends 845 Embarcadero Road, Morro Bay, CA 93442 805-225-1235

Published by the PASO ROBLES PRESS

Central Coast Edition VINO