Vino Magazine

NOVEMBER NOVEMBER // DECEMBER DECEMBER 2018 2018

Donati Family Vineyard Page 16

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VINO Central Coast Edition

Published by the PASO ROBLES PRESS

NOVEMBER/DECEMBER

2018

In This Issue WINEMAKER REVIEW Dave King . . . . . . . . . . . . . . . . . . . . . . . . . 6

FEATURED BREWERY Central Coast Brewing . . . . . . . . . . . . . 20

FEATURED WINERY Pear Valley Vineyards . . . . . . . . . . . . . . . 8

1122 Cocktail Lounge . . . . . . . . . . . . . . . . . 22

FEATURED TASTING ROOM Justin Vineyard & Winery . . . . . . . . . . . 12 Annieglass . . . . . . . . . . . . . . . . . . . . . . . . . . 15 COVER STORY Donati Family Vineyard . . . . . . . . . . . . . 16

FEATURED EATS LaDonna's . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 CALENDAR OF EVENTS . . . . . . . . . . . . . . 26 SAN LUIS OBISPO WINE COUNTRY MAP . . . . . . . . . . . . . . . . 28

PUBLISHER Kevin Davis kdavis@pasoroblespress.com

EDITORIAL Elizabeth Enriquez-Phillips Camas Frank

COVER PHOTO Donati Family Vineyards Photo courtesy of DFV

EDITOR Brian Williams bwilliams@pasoroblespress.com

ADVERTISING Beth Bolyard Adriana Novack Sheri Potruch Glo Rivera

VINO MAGAZINE PasoRoblesPress.com 805-237-6060 935 Riverside Ave, 8A Paso Robles, CA 93446

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.

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Central Coast Edition

VINO

5

DAVE KING

WINEMAKER

VISTA DEL REY VINEYARDS

Uncorking Dave King

of Vista Del Rey Vineyards Three decades of passion, perseverance and endurance

Story By Camas Frank OF VINO MAGAZINE

K

nown locally for “big bold” Zinfandels and Barberas, Dave King of Vista Del Rey Vineyards has been in the area for over three decades, finding the perfect dry farming spot with a view — the name means means “View of the King” in Spanish — in 1994.

Planting a bit at a time, the property to the east of Paso Robles at 7340 Drake Rd., was intended as a retirement from a high-stress career in engineering, but the Mom and Pop operation doesn’t appear to be slowing down any. Before the last Vino issue, King was readying for the winery’s 13th Annual Cruise in Morro Bay. When we caught up with him again on dry land it was getting time for the Harvest Wine Weekend, Oct. 19- 21, where he hoped their Barbera would be harvested, “so we can celebrate without worrying about rainfall damaging our favorite varietal.”

“Dry land farming is not for the faint of heart or economy of scale,” he noted. “The 2016 wet year and the minor March miracle of last year withstanding, we have only averaged 6 inches of rain in the past eight years. I side with long-term climatologists that we may be in the middle of a 20-year drought!”

6

VINO Central Coast Edition

Published by the PASO ROBLES PRESS

“ ” Dry-land farming is not for the faint of heart or economy of scale.

Q: Starting off, what’s in a name? Do you still feel like you’re surveying a kingdom?

King: Vista Del Rey [as noted] is King’s View in Spanish.

We are only six miles from Mission San Miguel so I wanted to honor the area’s rich Mexican land grant heritage. Also, from our vantage point, we can see 35 miles, surveying our Kingdom!

Q: What sets your process apart from all the Paso newcomers?

King: We are established! Garnering brand recognition takes

time. Our first vintage was 1995, when I was the 33rd winery in our area, and I still need to compete for visibility with over 300 wineries and 40,000 acres in our appellation today. Our discriminator is that we are a true Mom and Pop operation with no investors and a limited production of about 500 cases annually. Our dry land or deficit irrigated sources of grapes allows us to consistently produce wines that are fruit forward and user and food friendly. We have a very loyal following for this winemaking style, with continuing wine club members dating back to 1999.

Q: You had an interesting model getting into the business here, planting 10 acres at a time as you went. What has kept you going all these years?

Published by the PASO ROBLES PRESS

King: Passion, perseverance and endurance! Through economic bust and boom we are still here! Also, we pride ourselves in doing things different, from Zin-bera, a unique blend of Zinfandel and Barbera, to port-style Barbera, to barrel-fermented and aged dry Zinfandel Rose. Having niches and discriminators is important and necessary to stay afloat in our dynamic wine industry!

Q: “Undersea Warrior to Vintner” is quite the bio description. Any ways the worlds overlap?

King: My 22 years in the Navy took me around the world, exposing me to world-class wines in the likes of San Francisco, Hong Kong and Australia. With a BS in Ag Engineering, soil and water major, and an MS in Oceanography from the Naval Postgraduate School, I was well grounded in science, engineering and project management to pursue my ultimate dream. So after many years of research and traveling from Mendocino to Temecula, in 1994 I retired from industry and purchased an eight acre dry-farmed Zinfandel vineyard which became the underpinnings of Vista Del Rey When he’s not answering the office’s landline telephone for a pesky reporter, King may be found in the field doing his own mechanical tractor work, sometimes with a trusty ranch dog by his side.

He’s not too disconnected though as there are frequent updates on the winery’s social media page: facebook.com/VistaDel-Rey-Vineyards-199405106747757/ A call before showing up for a tasting isn’t a bad idea, Vista Del Rey can be reached at 805-467-2138.

Central Coast Edition

VINO

7

VINO file photos

Pear Valley Vineyards

Inspired by trip to Italy, Spain and France

EDITOR’S NOTE: WE FLIPPED BACK THROUGH THE ARCHIVES AND FOUND THIS GREAT STORY AND PHOTOS FROM 2014 ON PEAR VALLEY VINEYARDS.

STAFF REPORT

T

he 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 8

VINO Central Coast Edition

take frequent trips to the Central Coast and fell in love with the region’s 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 15 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 west side 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 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 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

Published by the PASO ROBLES PRESS

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.

“It’s 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 their Smarter

by Design program, making the whole facility energy efficient.

“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 three-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 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.

Continued on page 11 Published by the PASO ROBLES PRESS

Central Coast Edition

VINO

9

Continued from page 9

“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 is Pear Valley’s Inspiration blend, a GSM mix of Grenache, Mourvedre and Syrah.

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. If can be a little less expensive if you’re not putting it in dedicated new oak every time.”

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 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 2014 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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Central Coast Edition

VINO 11

FEATURED TASTING ROOM

JUSTIN VINEYARD AND WINERY

New destination offers visitors a taste of JUSTIN’s world-class wines and food

By Brian Williams OF VINO MAGAZINE

J

USTIN Vineyards & Winery opened a second tasting room location situated prominently on the square along Downtown City Park in Paso Robles. As the region continues to gain global recognition as an award-winning AVA, this expansion allows more visitors the first-hand opportunity to experience the renowned JUSTIN brand.

12 VINO Central Coast Edition

“This is a special day for JUSTIN as we expand the footprint of our brand and our commitment to the Paso Robles community,” said Clarence Chia, Vice President of Marketing and Direct-toConsumer for JUSTIN Vineyards & Winery.

“Nearly 40 years after first establishing our roots in Paso Robles, we are thrilled to welcome our neighbors and wine lovers alike to our second location in the heart of downtown for a taste of JUSTIN’s worldclass wines in one of California’s most distinguished wine regions.”

As guests enter the JUSTIN Downtown

Tasting Room, they are met with an elegant space featuring an expansive wine-tasting bar, lounge, and a full dining room, all ideal for exploring JUSTIN’s portfolio of awardwinning Bordeaux-style wines. Guests can enjoy JUSTIN’s seasonal wine-tasting flight and select wines by the glass, which can be savored alongside a locally-sourced artisanal cheese platter or pâté board.

Those looking for a more formal dining experience are encouraged to indulge in the rotating menu of à la carte items or a Continued on page 14 Published by the PASO ROBLES PRESS

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Central Coast Edition

VINO 13

Continued from page 12

seasonal pairing flight, both inspired by the awardwinning Restaurant at JUSTIN. Every detail of the new space was artfully curated and customized — from the “infinity” underground bottle display at the front alcove down to the pattern of the floor tile, which is a reproduction of the famous “Gaudí tile” designed

by Catalan architect Antoni Gaudí in the early 20th century. Kaoru Mansour, a Japanese-born artist now based in Los Angeles, created the series of six paintings displayed throughout the dining area and French artist Christophe Côme created the room’s dramatic metal and glass divider. Throughout the space, 14 state-of-the-art high-definition screens take guests on a visual enological journey coined, “Liquid Containers.” The rotating digital installations produced by Mill+, a collective of the Oscar-winning studio The Mill, feature a series of different JUSTIN wines being slow-poured at 1,000 frames per second.

“The Chamber of Commerce is thrilled to welcome a new tasting room experience of JUSTIN’s caliber to beautiful Downtown Paso Robles,” said Gina Fitzpatrick, CEO of the Paso Robles Chamber of Commerce. “It’s exciting to be bringing one of the region’s pioneers into such a historical space in the Paso Robles city center, knowing it will only add to the character and prestige our region and community is best known for. Welcome, JUSTIN!” The new JUSTIN Downtown Tasting Room is located at 811 12th St., next to the historic Acorn Building, and is open to the public from 11 a.m. to 6 p.m. Sunday through Thursday, and from 11 a.m. to 8 p.m. on Friday and Saturday, as well as for private events by reservation only.

Located in Paso Robles, JUSTIN Vineyards & Winery was founded in 1981 and is known for crafting world-class wines using Bordeaux grape varieties. Widely recognized for their iconic ISOSCELES Bordeaux-style blend, JUSTIN is also known for their Cabernet Sauvignon. The estate, located at 11680 Chimney Rock Rd., features a tasting room, luxury five-star accommodations at the JUST Inn, and a restaurant — making it one of the only wineries on the Central Coast to offer all three options.

In addition to its stellar hospitality, JUSTIN consistently receives top honors around the world, establishing itself as a leader in Bordeaux-style winemaking. JUSTIN wines are available through discerning fine wine retailers and restaurants throughout the United States, or directly from the Winery via JUSTIN’s tasting room, online store or to members of the exclusive JUSTIN Wine Society wine club.

To discover more about JUSTIN, visit www. justinwine.com.

14 VINO Central Coast Edition

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For the love of glass Annieglass celebrates 35 years

By Johanna Miller The first time that Annie Morhauser witnessed the art of glass blowing, she knew immediately that she’d discovered her life’s passion.

With that passion, Morhauser would eventually graduate from the California College of the Arts with a degree in glassmaking, then rent a place in Santa Cruz to start up what would become the nationally-recognized studio Annieglass.

This year marks the 35th anniversary of Annieglass, which now sells its handcrafted glassware to some of the most high-end retailers and restaurants across North America. Two pieces are also on display in the Smithsonian American Art Museum.

Morhauser maintains, however, that despite its success, the company never slows down — it is always on a mission for more unique, sustainable and innovative creations.

“We’re constantly in design mode,” she said. “Every six months a new collection is introduced. We’re always looking ahead.”

The company’s lines of both practical and decorative bowls, plates, serving dishes, candleholders and more have garnered attention since the 1980s, when Morhauser developed her own distinct version of the “slumping” process, an ancient glassmaking technique.

Over its 35 years, Annieglass has forged ahead with various projects, one of its most recent being “Elements,” a line of trays made from 100 percent recycled Annieglass.

Looking ahead, Morhauser said the company is hoping to expand its craft bar workshops, and continue experimenting with new techniques in order to stay innovative.

“Glass is beautiful, seductive and hard to control,” she said. “And just when you think you know what you’re doing, it teaches you that you don’t.”

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VINO 15

COVER STORY Photos courtesy of Donati Family Vineyard & Brian Williams

Donati Family Vineyard Celebrating the fruits of labor

Family remembers its Italian heritage

F

By Brian Williams OF VINO MAGAZINE

or Donati Family Vineyard everything stems from “family, food, and fun.”

And not necessarily in that order, says longtime DFV Director of Sales and Marketing Mitch Bakich on a pleasant fall afternoon at the winery’s tasting room and production facility nestled in the corner of Highway 46 West and Vineyard Drive intersection.

“We are always eating and celebrating,” says Bakich, who has been with the family-owned winery since purchasing the 3-acre site between Paso Robles and Templeton in 2007.

The purchase of the former Mastantuono winery was a perfect fit for the quickly growing Donati label. Prior to 2007, DFV was producing wine out of Paso Robles Wine Services.

“We purchased the winery for its great location and the retail traffic it generates. We see a lot more potential for the site and look to the winery to introduce more people to our award-winning wines” said Ron Donati of Donati Family Vineyard at the time of the purchase.

Their first commercial vintage was in 2003, roughly 3,000 cases, and today after upgrading the facilities at the Templeton site, are producing nearly 30,000 cases a year of mainly Bordeaux wines.

“We bring all of our fruit in,” Bakich says. “We process here, ferment here, we age here, we bottle here — just under 30,000 cases. Currently, we are distributed in 35-plus states.”

The secret to the Italian family’s success is really no secret at all.

“Hard work, determination, perseverance, that’s the motto and the creed here,” Bakich says.

As their label clearly says, the Donatis were first wine grape farmers and then like many growers began making wine and then selling it.

The vineyard was started as father and son project for Ron Donati and his three sons — Mark, Matt, and Brad in 1997. Ron had sold his successful electronics business and was looking to start a vineyard. The family owned a ranch 16 VINO Central Coast Edition

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near Salinas but found it was not suitable for wine grape growing and began looking for land elsewhere to start the project.

In 1998, the Donatis bought vineyard property in the little-known Paicines American Viticultural Area in San Benito County.

The quaint town of Paicines, population 204, consists of a country store, Mexican restaurant, and post office, all in one building. Paicines is approximately 10 miles from the booming metropolis of Hollister.

“It’s just east of Monterey 30 miles or so,” Bakich says.

“It’s the ninth-oldest appellation that even some of the highest-level sommeliers have never heard of.”

The Donati Family Estate Vineyard site enjoys a variety of soils from limestone to decomposed granite to clay loam and access to the cooling ocean breezes of the Monterey Bay. Like much of southern Napa, Sonoma, and Monterey counties, Paicines has long warm days followed by cool nights.

The end result, Bakich says, are wines that are a “little bit more elegant, more delicate” than the fruit-forward wines of the Paso Robles AVA. A number of vines, mostly Chardonnay and Pinot Blanc, had remained from the days of Almaden’s ownership and the Donatis decided to make some “shiners” — wines with no labels — from the 40-year-old vines to see what could be produced.

“They made a little Pinot Blanc, they gave it out for Christmas gifts that year but made more than they could give away so they started selling it and that was how the wine label was developed,” Bakich says.

Ron Donati grew up in South San Francisco, the son of a first-generation Italian-American family. One of his fondest memories was the sights and smells of his grandfather making wine in his basement. Like most Italian immigrants, Albino Donati made his own wine for the family dinner table.

“Wine was always a part of life. The whole theory behind it was if we are going to make some wine we are going to make wine for everybody,” Bakich says.

The wines are in the capable hands of winemaker Briana Heywood, who came onboard in 2016 after working the previous seven years with J. Lohr Vineyards and Wines.

For the novice who is coming in and just wants something simple, Bakich says their Claret, a Bordeaux blend, is the “no fuss, no muss” choice.

Donati’s flagship wine is the Ezio Cabernet Sauvignon, a wine named after Ezio Donati, the firstborn Donati in the New World. The 2014 Ezio is 100 percent Cabernet Sauvignon, hand-selected from the choicest barrel lots in the cellar.

The Immigrant is the latest addition to the Donati’s premier tier. The Bordeaux blend is named in honor of Albino Donati, who immigrated to the United States in 1907.

Both of the wines are available at the tasting room as well as at select retailers and restaurants.

Continued on page 19 Published by the PASO ROBLES PRESS

Central Coast Edition

VINO 17

Son Mark Donati is hands-on during harvest and when the winery hosts guests for dinner at the tasting room.

Ron and Alexis Donati enjoy the Donati Family Vineyard winery with their family.

The Bocce court is a popular attraction at the tasting room in Templeton.

Briana Heywood joined the DFV family as head winemaker in 2016.

18 VINO Central Coast Edition

Published by the PASO ROBLES PRESS

Continued from page 17

Donati’s lineup also includes Rose, Pinot Grigio, unoaked Chardonnay and a red blend jug wine known as Naughty Donati.

“Any good Italian is going to have a jug wine,” says Bakich with a chuckle. “We don’t take ourselves too seriously here.”

The jug wine came about when Donati had some extra bulk wine and was trying to figure out what to do with it.

“A guy in the cellar said, ‘Why don’t we make a premium jug wine.’ It was all premium juice, so we went with this fun, basically a beer growler, and so now we serve these here on draught. You can bring in your jug and we can fill it up here,” Bakich says.

Something for everyone is important at DFV. “Wine shouldn’t be for just the elite, it should be an everyday thing. We’ve got wines for all types of palates,” Bakich says.

Donati Family Vineyard’s tasting room is located at 2720 Oak View Rd., Templeton. Plug in the exact location into the GPS or just look for the three-story European chateau at the intersection of Highway 46 West and Vineyard Drive. Visitors can also make use of the covered picnic area and Bocce courts. The tasting room is open daily from 11 a.m to 5 p.m. For more information, or to make an appointment, call 805-2380676 or email info@donatiwine.com.

Visit our Tasting Room, Meet our Friendly Staff, and take home some of the Best Wine on the Central Coast

Harvest Special – 40% Case Special on Selected Donati Family Favorites, Mix and Match!

(805) 238-0676 • Corner of Vineyard Dr & HWY 46 Templeton Published by the PASO ROBLES PRESS

Central Coast Edition

VINO 19

FEATURED BREWERY

CENTRAL COAST BREWING

Central Coast Brewing

A beer drinkers’ paradise

Story By Connor Allen Photos By Brian Williams OF VINO MAGAZINE

C

entral Coast Brewing opened their second location at 6 Higuera on March 10, 2018. While some might have seen the move as the impending shutdown of the old location on Monterey Street that is not the case, quite the opposite in fact.

Rather than being crammed in the hustle and bustle of downtown San Luis Obispo the second location is away from the city center and sits on a large lot giving them 20 VINO Central Coast Edition

plenty of space to get creative. As I walked in the door, immediately my gaze began panning upward wide-eyed like a country boy seeing skyscrapers for the first time.

Like the Tyrannosaurus Rex in the New York Museum of Natural History, the brewing tanks sit almost on exhibit in the middle of the taproom and restaurant.

Giant aluminum and steel wells and drums so clean that I could see a distorted version of my own reflection that had me looking like some boardwalk caricature.

I don’t know a whole lot about the mechanics of a brewery, but what I do know is that not many breweries highlight the process.

“One of my pet peeves about breweries

is when you go some place and they try to hide the brew system,” Owner George Peterson said. “Because one, it’s not pretty, which I get it can be very mechanical but I love the mechanics of this stuff. I love the stainless, I love the aluminum and the steel and everything else.”

To the untrained eye, I saw hoses, faucets, gears, hops, and some machine that looked like the tin man’s older out of shape neighbor, but I was fascinated. As I turned the corner to sit in the bar area I was tickled to find out that there are actual people working on these machines while we casually enjoy the fruits of their labor just a few paces away.

“We both thought it would be pretty Published by the PASO ROBLES PRESS

cool to highlight the brewing equipment,” Head Brewmaster Brendan Gough said.

“And be able to have it as a centerpiece to the tasting room. Functionally, now getting into brewing in the space there are certainly moments where I kind of wish it was in the back because you have moments where people come up when you’re working and you can’t really talk because you’re busy, but I love it.”

After spending some time watching various brewers open hatches, push buttons and close hatches, I realized that I had been neglecting perhaps the coolest room in the brewery. It is set back toward the back past all of the tables. Two steps into what I realized was the game room and the chatter of the brewery faded away and was replaced by horns, buzzers and an excessive amount of animated grunting coming from the Street Fighter 2 video game console. The game room is a perfect hodgepodge of the local pizzerias game section, your rich uncle’s man cave and grandma’s board game closet all wrapped up into one. They have everything from pool, shuffleboard and darts, to Scrabble, Battleship and Metal Slug.

The only thing that rivals Central Coast Brewing’s selection of vintage games is their selection in tremendous local beer.

Both Peterson and Gough are Cal Poly San Luis Obispo alums and have began to put San Luis Obispo on the map with some of their award-winning beers.

“I got kicked out of the dorms for brewing in the dorms,” Peterson chuckled. “And I got back into the dorms because I brewed beer, awful beer at that point.”

Gough, who was a homebrewer while at Cal Poly, actually began his brewing career at Firestone Walker Brewing, located just some 20 miles north of Central Coast Published by the PASO ROBLES PRESS

Brewing.

“I brewed at Firestone for about three years and over there it is all about competing, that is one of the most decorated breweries in the country,” Gough said. Gough met Peterson while the two worked together at the local Honda dealership and he soon began helping them with their beer in his extra time.

Four and a half years ago, he left the juggernaut brewery for the smaller brewon-premises one in his hometown and began collecting awards from some of the world’s most prestigious competitions.

“Wanted to prove that we were doing something through competition,” Gough said. “It was kind of that chip on your shoulder with something to prove and I thought our beers were good. We went out and started competing at the biggest competitions in the country” Central Coast Brewing’s Monterey St. Ale brought home gold medals at the Great American Beer Festival three straight years in 2015, 2016, and 2017 in the Americanstyle strong pale ale category. Their Lucky Day IPA also took home a bronze this year after winning gold at the World Beer Cup in 2016.

In fact, on July 25, Gough was named the California Mid-State Fair’s Brewmaster of the Year.

They say that variety is the spice of the life and in the case of Central Coast Brewing that has never been more evident.

Now with two sites up and running Gough and Peterson can keep their bars stacked with the newest and freshest beer.

“We make all of our core beers, Monterey Street Ale, Lucky Day IPA, probably Terrifico and whatever Hazy IPA we’re making from the production brewery,” Gough said. “The old system we would be able to create all

the experimental one-off beers that we want to make.

Central Coast Brewing self-distributes in order to control the freshness of their beer.

“You see it all the time with taps that you know have been on tap someplace for six, seven, 10 weeks and that beer was supposed to be drank nine weeks ago,” Peterson said. “And that doesn’t work for me.”

Gough creates new recipes often and if you sit and look at the menu you will see ingredients in beer that you are probably not accustomed to seeing.

“Honestly it comes from all over the place,” Gough said of his inspiration. “It comes from conversations with people, it comes from trying other beers, it comes from food, sometimes it comes from things you wouldn’t expect like a candle. Like a melon-cucumber candle and you think that could be fun to do a kettle sour beer with melon and cucumber. As the artist part of the brewer, I think you are always open to that, every conversation you have every meal you have everything, your gears are kind of working.”

Gough said he is planning on working on a peanut butter pretzel stout and a blueberry saison with peppercorn and star anise, “Just in case you are looking for something like that,” Peterson joked.

Complete with a full kitchen and accompanying food truck and a front and back patio that allow you to drink in the beautiful San Luis Obispo surroundings, Central Coast Brewing is a must stop.

Central Coast Brewing has two locations in San Luis Obispo, 1422 Monterey St. and 6 Higuera St. For more information, visit www. centralcoastbrewing.com.

Central Coast Edition

VINO 21

Photos by JP Images

1122 Cocktail Lounge Prohibition-era speakeasy with a mod-steampunk twist

Sours, Manhattans, Martinis, White Russians — all have a place on 1122’s menu and their own unique take on the classic cocktails

22 VINO Central Coast Edition

Published by the PASO ROBLES PRESS

By Allyson Woolley FOR VINO MAGAZINE

T

he blind pig, juice joints, and speakeasies of the prohibition era, popularized by today’s mod and steampunk trends, are making a comeback and 1122 Cocktail Lounge in Paso Robles is setting the stage on Railroad Street.

Founders and co-owners, Troy Larkin and Donovan Schmit opened 1122 in June of 2018 and as owners of both Pappy McGregor’s and Fish Gaucho had the drive and vision to start their third venture in Downtown Paso Robles.

“We had been thinking about opening a speakeasy for about three years and once we had the capital we were sitting on the patio at Pappy’s trying to think of a place to set up shop,” said Schmit. “Most of the speakeasies we had visited were only about 1,000 square feet and our storage area off the patio turned out to be just what we were looking for.”

Creating the ambiance of a speakeasy took Larkin and Schmit on and adventure visiting speakeasies in New York, Los Angeles, San Francisco and San Diego.

Schmit said, “We incorporated things that we felt inspired by in our travels to at least 20 speakeasies and it all started coming together,” he said. “People have described it as walking into a fancy hotel in the 1920’s and into the secret bar off the lobby.”

Schmit said that the location, just behind Pappy McGregor’s at 1122 Railroad Street was really the perfect fit because it is covert.

“This being an industrial street back here we found that if you had not heard about it, you would never find it, so it gives it that true speakeasy kind of vibe” Schmit said.

Larkin and Schmit really wanted to give visitors the full treatment from ringing the doorbell to be greeted by the doorman peeking through the traditional peephole; down to the golden handmade flying monkey light fixtures. The attention to detail, brings 1122 to life, transporting visitors to a prohibition-era speakeasy with a mod-steampunk twist.

Though the speakeasy is limited to 30 guests, it adds to the experience, giving a patron the ability to take in the room.

Instead of tripping over folks to get a cocktail. a guest can enjoy a bar the length of the room with a chandelier overhead, Published by the PASO ROBLES PRESS

golden decanters, absinth drip, golden fixtures, plush high-backed booths in both corners, and marble-topped cocktail tables. Drinks are finished at the table side from the drink cart for those enjoying a cozy corner booth, with a burst of flavor and scent to enhance the experience.

1122 boasts 150 bottles of spirits including a selection of rare highly allocated whiskey, cognac, scotch, brandy, local and imported, as well as every spirit imaginable. The menu will change seasonally, and the new winter menu will include an absinth tasting flight for those tempted by the green fairy.

“We carry many local spirits including Krobār, Wine Shine, Bethel Road, Calwise, and Re:Find,” said Larkin, explaining that at all of their establishments they Lounge Manager and alarmist, Tony Bennett and his team support local craftsmen. of bartenders are always ready to tell a patron all about the “We are serving up the cocktail or strait up spirit being enjoyed and will leave you knowing more than when you came through the door. classic cocktails with a modern-day twist and our manager Tony Bennett and his staff trained for three months to create the menu and choose the selection of spirits,” Larkin said. “They are so knowledgeable that you will leave having learned what barrel your whiskey was aged in and what makes each drink served unique.”

They serve up everything from the classic Manhattan, The drink cart, reminiscent of 1920’s-1950’s cocktail hours, and Martini to Vespers, Last rolls out from behind the bar in style for the modern-day Words and Old Fashions. alarmist or bartender to finish the drink table side.

1122 offers 12 seasonal rotating cocktails crafted by the staff on the menu and over 30 classics operation: Sunday, Tuesday, Wednesday, and Thursday from 7 p.m. to midnight and that date back to the 1920’s.

A member only spirit society was Friday and Saturday from 5 p.m. to 2 a.m. formed at the end of October, limited to 150 members. The annual membership 1122 Cocktail Lounge is located at, 1122 includes 10 percent off cocktails and spirits, Railroad St. in Paso Robles and on Friday invitations to member-only society nights, and Saturday, there is a line at the door, theme parties including Dec. 5 the end so reservations on OpenTable.com are of prohibition party, New Year’s Eve and recommended. To learn more, visit elevenmore. The only way to join is to come to twentytwo.com.

1122 Cocktail Lounge during their hours of Central Coast Edition

VINO 23

Owners LaDonna White and Aaron Ezell have brought modern design and a unique menu to El Camino Real

24 VINO Central Coast Edition

Published by the PASO ROBLES PRESS

FEATURED EATS

LaDonna’s

Manhattan design in small-town California

I

Story and Photos By Camas Frank OF VINO MAGAZINE

n what locals who’ve stopped in since a packed Aug. 17 opening weekend have dubbed, “a beautiful addition to Atascadero,” LaDonna’s has brought modern design and a unique menu to 6195 El Camino Real.

Owners LaDonna White and Aaron Ezell are doing a lot of things their own way, hatching their plan to open a restaurant over drinks on their first date nearly a year ago.

And it wasn’t vanity on White’s part that gave the restaurant it’s moniker. She blushes as she relays the story.

Ezell, who also works as bartender for the establishment, insisted he’d found the right name one evening several weeks into planning, convincing her to name the place after their head chef and his fiancé.

“It just fits, it’s the perfect name for what we’re doing and LaDonna is a classy name, it means ‘The Lady’ in Spanish,” he notes, adding that the place really is her brainchild.

With a background in restaurant design in Manhattan before she came back to the Central Coast to attend culinary school and get a viticulture degree at Cal Poly, White said she looked around Atascadero and tried to find what was missing in menu selections.

“It feels like the whole city has stopped by at some point,” she said, adding that she also got some surprises at what’s turned out to be the most popular, “lobster ravioli turned out to be a huge hit last weekend.”

Other unique offerings include a kind of year-round Thanksgiving

Published by the PASO ROBLES PRESS

on a plate, with turkey, cream of mushroom, asparagus, walnuts and cranberry, or “all the flavors of the holidays,” White said.

Despite the chic aesthetic, the restaurant is neither a wine bar or a night club, although they do serve a finely tuned collection of local wines, including a 20-year-old Nichol’s Zinfandel and a selection from Ruby Cellars next door, and there’s a space customers have dubbed “the VIP Room.”

Recent civic gatherings have helped get people in the door, who may not have noticed that all the hard work of building a restaurant from scratch in the former Century 21 office had wrapped up.

The restaurant opened on the city’s Cruise Night, drawing in the crowd turned out to see restored automobiles, and Ezell’s cocktails, specifically margarita’s gained some notoriety during the recent Colony Days event downtown.

Folks looking for the newest restaurant in town can recognize the patio from down the block, a colorful canopy made of umbrellas brightens up the corner of El Camino and Entrada, an idea suggested by White’s teenage children.

Find their current hours online at: ladonnas.business.site.

Central Coast Edition

VINO 25

CALENDAR OF EVENTS FRIDAY, NOV. 2

Harvest on the Coast — Crafted On The Coast Collaborative Winemaker Dinner The Harvest on the Coast weekend kicks off Friday, Nov. 2 with the “Crafted on the Coast” collaborative winemaker dinner featuring Executive Chef Heidi Hornikle of Flora + Fauna Catering, hosted at the Casitas Estate in Arroyo Grande. The Wine Reception starts at 5:30 p.m. with dinner at 6:15 p.m. The “Crafted on the Coast” dinner will feature four courses paired with coastal wines from throughout SLO Wine Country. You will also dine with celebrity winemakers and exploring the terroir of SLO Wine Country. The Casitas Estate is located at 2655 Lopez Dr. in Arroyo Grande.

SATURDAY, NOV. 3

Harvest on the Coast — Grand Tasting And Wine Auction Enjoy the transcendent sights, scents and flavors of this signature season of the annual Harvest on the Coast, a rambunctious extravaganza of local food and wine.

The main event is an outdoor grand tasting and auction on Saturday at Avila Beach Golf Resort, featuring wine tasting, artisan foods, live music, and ocean views.

This beachside grand tasting features over 50 wineries and restaurants dishing out hand-crafted wines and cuisine, paired with live music. Purchase your early admission ticket to get in at 11a.m., and enjoy exclusive library, large format, rare and reserve wines only available during the first hour.

But the grand tasting is just the beginning… Stick around for an auction, featuring a broad selection of rare wines, culinary treats, and SLO Wine Country destination experiences.

Auction table seating is available for groups of 8 or 10 so you can stake your claim at the auction. And, at the end of the auction, you’ll have a chance to raise your paddle and support the “FUND-A-NEED” beneficiary.

The auction features a broad selection of rare wines, culinary treats, and SLO Wine Country destination experiences. The festivities unfold throughout the weekend with winemaker dinners on Friday evening and winery open houses on Sunday. Don’t miss this opportunity to dive into our harvest season.

Early Admission is $115 per person, General Admission is $90 and Auction tables which include premium seating at the live auction, wine service, and appetizers.

Table for 8 at $1,040 and Table for 10 at $1,300.

Avila Beach Resort is located at 6464 Ana Bay Dr. in Avila Beach. For more information, call 805-541-5868 and visit slowine.com.

SUNDAY, NOV. 4 Harvest on the Coast - Surf’s Up Sunday

From 11 a.m. to 5 p.m. grab your wine glass and Harvest Coast wristband and cruise out to your favorite SLO Wine Country tasting rooms where you will enjoy complimentary tasting, wine specials, live music and more.

26 VINO Central Coast Edition

Wine Seminar - Bubbles: A Wine for Every Occasion Cass Winery offers the perfect educational venue to become an advanced taster and wine aficionado. Katie Bay, Certified Specialist of Wine and Level II Sommelier will guide you through a lively, sensory experience from 1 to 3 p.m. that includes analysis, discussion, and tasting of wine. By the end of the session, you too will see how discovering the nuances of wine can be simple and above all fun. Offered on a monthly basis, public wine seminars are limited to 16 guests. $35 per person. For more information visit www.casswines.com.

Soupabration!

Get ready for a delightful afternoon of extraordinary soups from local chefs and restaurants; exceptional wines from local wineries; gourmet foods to enjoy; a silent and live auction; and wait... there’s more... entertainment! Celebrity judges will present the Best Soups awards and the People’s Choice awards. As always, Wildlife Ambassadors will be there so you can experience and learn about unique and special animals. Located at the Morro Bay Community Center, 1001 Kennedy Way in Morro Bay.

FRIDAY, NOV. 9

Star Gazing in Harmony The town of Harmony is not only home to fabulous wines but also beautifully dark skies. Enjoy an evening of live music by Tim Jackson, food truck fare and wine followed by guided stargazing on the hilltop patio with the Central Coast Astronomical Society. Music and dinner are from 4 to 6 p.m. Stargazing is from 6 to 8 p.m.

Tickets $20 per club, $25 for non-club members. Price covers a glass of wine and donation to Astronomical Society. Reservations are required please call 805927-1625. Rain cancels the event.

SATURDAY, NOV. 10 Elegant Evening Downtown

Merchant Holiday Open House to kick off the holiday shopping season — open houses, refreshments, entertainment, carriage rides, and door prizes from 5 to 8 p.m. — lots of sales and promotions. Live Nutcracker Ballet mannequins in windows, dancers, and music.

Downtown Paso Robles is an eight-block area starting at 12th and Park Streets to 14th and Pine Streets. For more information visit http://www.pasoroblesdowntown.org.

November’s Private Dinner at Wild Coyote Estate Winery Wild Coyote Estate Winery holds private intimate winemaker dinners once a month, starting at 6 p.m. Kati the owner’s wife is the main host; she designs all the menus, prepares all the items fresh “farm-to-table”, and serves in a friendly style hospitality. Dinner includes a bottle of Wild Coyote’s Classic Reds. Gianni the owner and winemaker will make a round and toast a glass of wine with all his guests. The dinner menu consists of Pumpkin Bisque for a First Course, a Tri-Colored Beet

November/December 2018

Salad as the second course and the main course of a Wild Coyote’s Zinfandel Braised Short Ribs ending with the Sweet Course of a Cheesecake served with Wild Coyote Zinfandel Port. Tickets for this limited seating for a maximum of 20-guests is $70 per person for Club Members — B&B and $80 per person for guests, plus tax and 20 percent gratuity. Wild Coyote Estate Winery is located at 3775 Adelaida Rd. in Paso Robles.

For more information visit http://www.wildcoyote.biz/.

THURSDAY, NOV. 15

Take and Bake Thanksgiving Meal Let Cass Wine’s Chef handle all the prep for you with a Thanksgiving meal that will take the pressure off you and still wow your guests. He’ll handle all the stressful shopping, brine the bird, and prep the side dishes and dessert – all you’ll have to do is follow his dayof cooking and heating instructions for a complete Thanksgiving dinner.

The menu features an organic citrus and Bourbon brined Mary’s turkey, with smashed red potatoes and roasted garlic, cornbread stuffing with brown butter and sage, cranberry sauce with ginger and orange, peppered turkey gravy and classic pumpkin pie.

You can add-on the perfect Cass wine pairing at a special discounted price too, orders for meals must be placed by Nov. 15 and picked up between 11a.m. to 3 p.m. on Nov. 21. Visit www.casswines.com for more information and to order meals.

SATURDAY, NOV. 17

4th Annual Taco Day on Traffic Way Join Atascadero for their fourth annual Taco Day on Traffic Way on Nov. 17 from 1 to 4 p.m. and shop and eat your way down Traffic Way and see the cool businesses along the way. Music, prizes and family fun awaits. Come hungry.

Holiday Boutique Over 50 vendors await you for this one-day craft show where all the items are handmade. Get a head start on your holiday shopping or buy something special just for you. The Holiday Boutique in Atascadero is from 10 a.m. to 3 p.m. at the Pavilion on the Lake, 9315 Pismo Ave. For more information call 805-470-3178.

FRIDAY, NOV. 30

Atascadero’s Light Up the Downtown — Art & Wine Tour The Art & Wine Tour with the Atascadero Chamber of Commerce kicks off this event in downtown Atascadero that starts from 5:30 to 8 p.m. $20 tickets per person includes a wine glass and wine tastings among the participating downtown merchants. After the Art & Wine Tour come to visit the lighting of our Historic City Hall. Children can enjoy a visit with Santa following the lighting as well as enjoy a complimentary tour of Historic City Hall and hot chocolate. This portion of the event is free and everyone is invited to bring their family and friends to enjoy an evening of Holiday fun.

Published by the PASO ROBLES PRESS

CALENDAR OF EVENTS NOW TILL DEC. 2

SATURDAY, JAN. 19

of standing and takes place outdoors, so please dress accordingly. Tolosa is located at 4910 Edna Rd. in San Luis Obispo.

Vineyard Excursion at Tolosa A must-see vineyard experience for wine enthusiasts seeking a guided exploration of the frontier for the most complex cool-climate varietals in California — Edna Valley. From 11 a.m. to 3 p.m., do allow 90 minutes to appreciate a progressive tasting of Tolosa’s limited production wines on the estate vineyard, Edna Ranch. Experience the transverse valley and how it generates a microclimate ideal for ripening delicate Pinot Noir and Chardonnay grapes. Take in the scenic view of the rolling hills and the iconic Islay hill as you delve into the topography and diverse soils that are optimal for producing grapes with distinctive character.

Learn about Tolosa’s attention to detail and sustainable farming practices that create Pinot Noir to rival any in the world.

By appointment only (seasonal experience and weather permitting). Reservations required at least 24 hours in advance please email concierge@tolosainery. com or call 805-782-0500.

Tickets are $65 for Wine Club Members and $55 for Complimentary Primera Tolosa Members.

Limited to parties of up to seven people. We are unable to accommodate persons under 21 for this experience.

Closed-toe shoes are required for comfort and safety while in the vineyards. The tour includes long periods

MONDAY, DEC. 31

Under the Sea — 2018 New Years Eve at Marisol Join Marisol at the Cliffs for “Under the Sea” a spectacular three-course Surf and Turf menu crafted

by Chef Brian and Pastry Chef Jeniece. Then on to the party — this year they are celebrating throughout the entire restaurant, bar, and patio with oceanfront fire pits, multiple lounge areas, complimentary light appetizers, champagne toast at midnight, and a dessert and coffee bar to end the night.

The evening begins with Black Market Trio (recently featured in the movie Destination Wedding) who will play from 6:30 to 9:30 p.m. with a DJ taking over at 9:30 p.m. and rocking us into the new year. Coast into 2019 Under the Sea at Marisol. Tickets available for the 6 p.m. or 8 p.m. seating of the three Course Dinner and Party or Party only at www.eventbrite.com.

Marisol at the Cliffs Restaurant & Lounge is located at 2757 Shell Beach Rd. in Pismo Beach. For more information call 805-773-5000.

pearvalley.com Published by the PASO ROBLES PRESS

November/December 2018

4th Annual Tamale Festival

The 4th Annual Tamale Festival held in the Sunken Gardens in downtown Atascadero on from 11 a.m. to 5 p.m., rain or shine. Expect a variety of tamales from gourmet to traditional to sweet tamales, featuring tamale vendors coming to town from across California.

Be prepared to vote for your favorite Tamale as you help vote for the People’s Choice award. Entertainment will feature the Mariachi Mexicanisimo band, the famous Dancing Horses, soloist Manuel Enrique, the Grupo Folklorico Dancers from Paso Robles and the Los Gatos Locos band. The festival will also include bounce houses, face painting, balloon animals and plenty of fun for all ages. A variety of food and craft vendors will be featured, providing a wide variety of other food types to appease everyone’s palette and appetite.

(805) 237 – 2861 Central Coast Edition

VINO 27

Downtown Paso Robles Arroyo Robles Pianetta

Bodegas Paso Robles 13th St

Parrish Family

Rabbit Hole Grizzly Republic Chateau Lettau

Herman Story

Indigene Frolicking Frog

12th St

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28 VINO Central Coast Edition

MCV Chateau Margene Cuatro Dias Published by the PASO ROBLES PRESS

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Published by the PASO ROBLES PRESS

Central Coast Edition

VINO 29

Get Tickets Today... event has sold out in the past...

17th l Annua

CAMBRIA

Art & Wine

FESTIVAL

January 25, 26 & 27

Three Days Wine Tasting • Art Shows Shopping • Demonstrating Artists $40 for all 3 Days in Beautiful Cambria For Tickets or to Participate as a Winery, Business, Local Artist or Volunteer Complete Details & Registration: CambriaArtWine.org Cambria Chamber of Commerce • 805-927-3624 Be an Event Volunteer for Six Hours & Earn a Main Event Ticket

Published by the PASO ROBLES PRESS

Central Coast Edition

VINO 31

LDT Custom Crush & Bottling Accepting partners of all sizes See our new tasting room in San Miguel

OFFERING: • • • • • •

• • • •

Stunning Vineyard Views Special Events Cheese and Wine Pairing 2 for 1 Wine Tasting LdtCellars.com

Offering Custom Crush Lab Analysis In-House Bottling Fruit Sourcing Alcohol Compliance

• Label Design • Wine making consulting • Keg Wine • Bulk Wine

Custom Crush & Bottling Since 2008

LdtCrush.com

Open Daily 10-5

2850 Ranchita Canyon Road, San Miguel 805-239-9463