Vino Magazine

Christian Tietje

The original wine rebel is back!

In This Issue

EDITOR

Brian Williams bwilliams@pasoroblespress.com

ADVERTISING

Adriana Novack Callie King Glo Rivera Tina Chavez Lupita Ortiz

945 Spring St., Suite 11 | Paso Robles, CA 93446 805-237-6060 | PasoRoblesPress.com

COVER PHOTO Don Adkins EDITORIAL

Camas Frank Allyson Wooley

VINO is published four times a year 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.

TERRA MIA VINEYARD | WEDDING WIRE COUPLES CHOICE AWARD FOR 2019 | PG.18

S U M M E R - FA L L

WINEMAKER REVIEW Stuart Selkirk . . . . . . . . . . . . . . . . . . . . . . . 6 FEATURED WINERY Tobin James Cellars . . . . . . . . . . . . . . . . . 8 FEATURED TASTING ROOM Diablo Paso Wines . . . . . . . . . . . . . . . . . 10

FROM THE COVER Christian Tietje, ownerand winemaker of Anarchy Wine Co.. . . . . . . . . . . . . . . . 16 TERRA MIA VINEYARD Wedding venue and vineyard . . . . . . . . 18 PORT HOUSE OPENING . . . . . . . . . . . . . . 19

A WINERY PICNIC . . . . . . . . . . . . . . . . . . . 12

GARAGISTE WINE FESTIVAL . . . . . . . . . . 20

RACONTEUR ROOM Music venue and vinyl record lounge . 14

HALTER RANCH Central Coast Wine Competition . . . . . 22

2019

Stuart Selkirk of Cayucos Cellars Adheres to the traditional winemaking process

STUART SELKIRK

WINEMAKER

CAYUCOS CELLARS

Interview by Camas Frank

VINO MAGAZINE

SO YOU STARTED OFF, IN CAYUCOS SO OBVIOUS CONNECTION THERE, BUT WE UNDERSTAND YOU’VE MOVED NORTH. DOES THE NAME STILL AFFECT WHAT YOU DO DAY TO DAY, KEEPING THE TIES GOING? We get the occasional question about the name/location but that inspires a full explanation of the reason so that then becomes an opportunity for an in-depth discussion about Cayucos Cellars. Our winery is located on our family’s ranch still in the hills of Cayucos where I was born and raised, so my ties to the name are not only business but my family and my upbringing.

WHAT SETS YOUR PROCESS APART FROM ALL THE PASO NEWCOMERS? I can’t say that our process sets us apart from ALL newcomers but since our inception in 1996 it’s been long barrel aging, wild yeast and the use of primarily 6

VINO Central Coast Edition

Cayucos native Stuart Selkirk explains that his first introduction to wine came from curiously asking a neighbor, “what the heck he was doing with a load of grapes in the back of his truck?”

In the early-80’s that was enough to put a young man to work on an old hand-crank grape crusher followed by punching down the fermenting grapes in a wooden vat and moving the finished wine to the cellar. The Selkirk winemaking philosophy remains marked

by following natural processes in an era of highly scientific calibration, he uses fermentation by wild, ambient, yeast and ages in neutral oak barrels for three to six years. He comes to Vino to answer a few questions as the result of a similarly nosy journalist chatting with members of Selkirk’s extended family and learning a little bit about how wine works on the Pacific facing end of Highway 46, while so much attention is being paid to Paso Robles wine region varietals.

dry-farmed grapes. I have tried to stay traditional to my original winemaking process; make what you love and hopefully, your glass never runs dry.

WHAT’S YOUR FAVORITE IN THE TASTING ROOM? ANYTHING TURN OUT UNEXPECTED OR INTERESTING TO YOUR PALATE?

WHERE DID THE INTEREST IN WILD YEASTS ORIGINATE? IS IT AN ALL OR NOTHING PROPOSITION?

All my wines are my favorites at one time or another and each time I make a new varietal or a wine from a ‘new to me’ vineyard it’s always an interesting and rewarding experience.

When I first made wine in 1983 the ranch/ neighbor who inspired me was making wine in the manner of his Swiss ancestors using only the native yeasts present naturally on the grapes. Few California wineries at that time were willing to take that risk as conventional wisdom in this country held that good wines could not be made with native yeast despite the fact that wines in Europe, for the most part, are made without cultured yeast. I’ve spent quite a lot of time over the years traveling through European wine regions and visiting wineries seldom if ever coming run across a wine I didn’t care for. So yes, it is all or nothing!

YOUR WEBSITE GIVES A PICTURE OF THE WHOLE FAMILY GETTING INVOLVED. HOW’S LIFE CHANGED FOR THE WINERY SINCE THE 80S? In the 80s it was a hobby but the kids were always eager to help out, my daughter, the youngest, always claiming to be in charge. The whole family is still active in the business in one form or another, Paige is the Operations manager making sure the tasting room, wine club and general customer service runs smooth on a daily basis. My oldest Clay is a winemaker at a Published by the PASO ROBLES PRESS

larger and well-known Paso Robles winery, he worked with me for over 8 years, but it was time for him to grow in his own winemaking style. I am still Chief Cook and Bottle Washer. Like any other business, there’s ‘never a dull moment’.

YOU’VE KEPT THE PRESSINGS AND BOTTLINGS SMALL COMPARED TO SOME OTHERS IN THE REGION. ANY PLANS FOR GROWTH, OR SOMETHING YOU’RE LOOKING FORWARD TO COMING UP? We are holding our production at about the same level for now for consistency and Published by the PASO ROBLES PRESS

quality, keeping our business family-run.

Retail wine sales are changing to more of an experience-based industry and our family is exploring some long-term options.

A BIT MORE GENERIC FOR THE Q&A BUT ANY FILMS, TV OR MUSIC YOU’D USE AS A METAPHOR TO DEFINE YOUR WINEMAKING STYLE? That one stumps me, I have played bluegrass music since I taught myself guitar in my early 20s, it may not per se define my winemaking but it is sure nice to relax with a glass of wine and my guitar after a long day in the winery.

ANYTHING YOU’D LIKE TO GET OUT THERE WE’RE NOT ASKING ABOUT? Looking forward to a full summer season of Highway 1 being open, our first since moving the tasting room to Cambria.

Visit the winery tasting room at 801 Main St. in Cambria or call 805-9359050, where operations manager Paige Selkirk will likely answer the phone or go online to caycouscellars.com for hours and ordering information.

Central Coast Edition

VINO

7

FEATURED WINERY

Tobin James Cellars

Wild Wines in the Wild West Story and Photos By ALLYSON WOOLLEY FOR VINO MAGAZINE

Wines that howl louder than a coyote during mating season and send your taste bud on a trip, sipping through any one of the 38 wines on the menu is part of the full Tobin James Cellar experience. The Tobin James tasting room in East Paso Robles is the first and last stop off for wine on Highway 46 East and is known for its Old West-style tasting room.

Founder and winemaker Tobin (Toby) James and co-owners and winemaking team Lance and Claire Silver have been partners for more than three decades making wine. Lance and Claire explained that back when, “Toby,” started the winery in the late 80s the tasting room theme really evolved around the site that was once a stagecoach stop and an amazing 1860s Brunswick mahogany bar.

Lance said, “Toby found in the Midwest through an antique dealer he knew, and it was the original bar Jessie James used to drink at in Blue Cut, Missouri, the tasting room developed around it. We have two more bars, the center has an arbor and amazing hand-crafted scenes constructed

8

VINO Central Coast Edition

by a local woodworker that today is a winemaker.”

Stepping up to the mahogany bar that was once a fixture in a Jesse James hangout, the feeling of the place inspires a person to sidle up to it for a drink and a showdown with the wines.

Some of the many standouts on the tasting menu (as of early summer 2019) include the 2015 Petite Sirah called Midnight Magic that is noted on the menu as a dark, inky fruit bomb with great structure. A 2015 Syrah that they call Rock-N-Roll that is all berries and smoke with a wild spicy finish. Some of the top tasting reds are the 2014 Cabernet Sauvignon Notorious, and the 2014 Zinfandel called Ballistic.

“We have been having a lot of fun making wine for all these years and we are risk-takers when it comes to blends and really enjoy taking the time to make wines that we think are great,” Claire said with a smile.

“We over-deliver with our wines and we are not afraid to do it from the quality to our prices.

New releases that we are very proud of is a Nebbiolo made in the Barolo style and a Petite Syrah Blue Moon reserve it is rich, velvety, opaque, dense, and

Published by the PASO ROBLES PRESS

The amazing 1860s Brunswick mahogany bar that is a fixture in Tobin James Cellars was the original bar Jessie James used to drink at in Blue Cut, Missouri.

The entire tasting room inspires fun with the ambiance of the three unique and beautiful mahogany bars and the welcoming staff that can help anyone find the taste they are looking for.

Co-owners and winemaking team Lance and Claire Silver have been partners with founder and winemaker Tobin (Toby) James for more than three decades and they know their wines.

full fruit with a great body.”

Tobin James offering of Whites and Pinks include the 2017 Tempranillo Rosé Paradise, the 2016 Chardonnay Radiance, and the 2015 Sauvignon Blanc Sundance. A few of the reserve list wines that are available for a limited time (as of early summer 2019) are the 2014 Tempranillo and Tannat blend, a 2014 Syrah Blue Moon Reserve, and the 2014 Zinfandel Blue Moon Reserve.

What began as five wines on the tasting menu has now evolved into 38 different wines.

Each one will wow the taste buds right into the James Gang wine club where the offerings are sweet and include amazing wines, gifts, wildly fun parties, use of the Tobin James guest house, and an extended family of Tobin James fans that will last a lifetime.

“Our customers even come in and post their family trip photos and really we all feel like a big family and with 30,000 Published by the PASO ROBLES PRESS

extended family members in our wine club we feel very blessed,” Claire said as Lance went on to say, “Every day is like a reunion and for those that come into the tasting room for the first time we always welcome them as we would old friends. We really want to take the pretention out of the wine experience and help make wines approachable. We offer something wonderful for everyone no matter their taste.

We also offer the gift store and are one of the few wineries that provide magnums and personalized etched bottles.”

Tobin James Cellars, as part of the original Paso Robles 22, the first wineries in the area that spearheaded a movement, is a stop on the wine trail folks won’t want to miss.

To enjoy a taste of the Old West in east Paso head out to 8950 Union Rd. to Tobin James Cellars open 10-6 p.m. daily.

Central Coast Edition

VINO

9

FEATURED TASTING ROOM

Diablo Paso Wines Enrique, Nora, Max, and Nico Torres have been enjoying the new tasting room that will celebrate its first year open in August.

A taste of Spain in every bottle Story and Photos By ALLYSON WOOLLEY FOR VINO MAGAZINE

Walking into Diablo Paso’s new tasting room, one can’t help but be struck by Enrique and Nora Torres’s passion for there wines and each other. Diablo Paso opened the new tasting room in the heart of Paso Robles downtown at 1220 Park Street in August 2018 and are wowing visitors with their Spanish wine varietals.

The Torres’s met when the idea of making wine was a distant dream yet to be realized

by Enrique when he was bartender and restaurant manager of a high-end eatery in Mexico. Nora said that she was traveling and studying Spanish at the time and was taken by his good looks and natural charm.

“I was traveling and studying Spanish and just happened upon him in this beautiful town of Zihuatanejo and he was really charming and handsome, and he said he would be my tour guide and we kept in 10 VINO Central Coast Edition

touch. Then I went back to the east coast and at the end of 2001, I came to visit him as he was finishing his first harvest. So, I met him before he was really into wine and saw his passion for it to develop into Diablo Paso.

Enrique is really inspired and had a vision. He even had the name Diablo Paso when he laid down his first barrel in 2007. I remember he had such a clear direction and vision that I think is wonderful.”

Enrique started at the bottom of the barrel as a cellar rat at Martin & Weyrich under winemaker Alan Kinne, who has been referred to as the godfather of Tempranillo and Albariño. Enrique really attributes his success to the experience of working up from the bottom and mentoring from successful winemakers in the field.

“I have been in Paso since harvest of 2001 when I start as a cellar rat at Martin and Weyrick Winery,” Enrique said from behind the new tasting room bar. “So, I worked with

them for 10 years from being a cellar rat to become the assistant winemaker. One of the reasons I focus on the Spanish varieties is because I saw the opportunity to do it and I love winemaking. I was really inspired by my mentor Alan Kinne who brought some Spanish cuttings from Spain that he cut himself. So, the Albariño that you see in the Central Coast is the Kinne clone and working with him for 15 harvests, I developed a passion for these Spanish varietals that were mostly used in blends when I started out.

Working with Alan I developed a respect for Old World style of winemaking and that is why our wines are so unique. Every bottle of Diablo Paso wine offers a new experience.

We started Diablo Paso in 2012 as a side project at 50 cases and now we are up to 1,000 cases and opened our new tasting room it is amazing.”

The tasting room offers a comfortable and inviting experience. They have a long Published by the PASO ROBLES PRESS

granite tasting bar, a lounge area with plush furnishings, round bar tables for the intimate party of friends and a patio out in front. Their offerings (as of early summer 2019) include; a 2018 blend of Albariño called Guanabana, two 2018 Rosés: the first is called Sin Pecado and is a blend of Garnacha, Albariño and Tempranillo; the second is called Maracuyá that is made with Graciano. The Torres’s also offer a 2016 Garnacha, a 2016 El Macho blend of Garnacha, Graciano and Tempranillo; and a 2016 Tempranillo.

The Torres also have plans to offer cigars for purchase at their tasting room and Enrique is in the development and planning stages to create his next wine label winemaking program. The new brand will be called Enrique Torres and will focus on the classic Bordeaux styles utilizing varietals like Cabernet Sauvignon, Cabernet Franc, and Petite Verdot.

“These will come out next spring,” Enrique said expressing that it will give him more freedom to make and work with new wine varietals. “The label is 90 percent done and I am really excited to share this, and we are working with small producers out of the Adelaide district to source our grapes for this program. I really love wine in general, so it is nice to get to work with all the varieties

The Diablo Paso tasting room a new Paso Robles downtown fixture offers up unique Spanish varietals made with passion and great attention to detail.

that are out there.”

It all began with their chance meeting in Zihuatanejo for the Torres family and today they can share that love story and the fruits of their labor with all who visit Diablo Paso tasting room. Nora said, “We have really made Paso our home, raising our two sons

here and being a part of the wine community is amazing. We are so proud of what we have created here, Enrique added.”

To learn more about Diablo Paso, their wines, and new developments visit, diablopasowines.com.

TOP FIVE TAKEAWAYS FOR A WINERY PICNIC A day of picnicking in the vineyards of Paso Robles can be a dreamy affair and with the right items in your basket, you can’t help but be spirited away. Finding the perfect picnic food fare to take for a day of wine tasting is easy if you know where to go. Here are five spots that will take your wine tasing adventure to the next level — Vivant Fine Cheese, Red Scooter Deli, Full Belly Deli, 15c Wine Shop and Bar and the Templeton Farmers Market.

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Nestled in the midst of Pine Street in Paso Robles, Vivant Fine Cheese is a one-stopshop for the ultimate cheese plate. A visitor can come in and build there own to-go basket, pre-order a custom cheese plate or order one of the cold sandwiches, paninis, and salads they offer and they also cater.

A great item to take on a picnic to any of the wineries that offer picnic areas in Paso Robles are; the Vivant Fine Cheese Plate that includes: Marcona almonds, dried fruit, fresh local bread with a selection of cheeses to choose from offering the Big Rock Blue, Manchego, 5-year Gouda, Fromage d’Affinois, and the Honey Bee Goat Gouda and can also add Castlevetrano olives, salami, prosciutto or chorizo to the plate. To see all menu options visit vivantfinecheese.com.

12 VINO Central Coast Edition

1102 Pine Street, Paso Robles

Right on the corner of Pine and 11th street, Red Scooter Deli is a Paso Robles favorite for lunch on the go. They offer on-line orders as well as call-ins and are an easy stop on the way to an afternoon of wine tasting. Their offerings include both hot and cold sandwiches signature styles and build-your-own options as well as salads, sweet treats, fountain and bottled drinks, coffee and breakfast items and catering services.

Though all the items on the menu are wonderful and easy to take on the go, the best option for an afternoon picnic is the Classic Lunch Box. It includes a signature Red Scooter sandwich of your choice, a deli salad, Lays chips, chocolate chip cookie, meal kit, and wet nap. To see options for the Classic Lunch Box and all other menu items visit redscooterdeli.com.

1718 Commerce Way, Paso Robles When heading north or south on Highway 101, just off of the Paso Robles Street exit on the industrial side of Paso Robles you can find a great bite at the Full Belly Deli.

They serve breakfast and organic Joebella Coffee in the mornings as well as whip up some tasty sandwiches both hot and cold, salads and baked goods and cater for parties and events.

The Killer Club is the go-to sandwich for an outing winetasting. It is made with ham, turkey, bacon, avocado, Swiss and green leaf lettuce served on sourdough and spread with an amazing basil pesto and sundried tomato aioli. For those looking to peruse the full menu, order online or call visit, fullbellydelipr.com.

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15c is both a wine destination and a fantastic place to grab a great meal on the go. With a continuously changing seasonal menu, paired with beautiful local and world wines, you may even stay to enjoy the patio and picnic in style. They also offer party platters, box lunches, artisan pizza, tapas, sides, sandwiches, paninis, salads, and cheese and meat plates.

The perfect preorder item for an afternoon tasting in West Paso is 15c’s Assorted Artisan Meats and Cheeses that comes with bread or crackers, dipping oils and vinegar, olives, almonds, and fruit both dried and fresh that are customizable. To find your own perfect bite to order at 15c visit the menu online at, 15degreescwines.com.

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If winetasting on a weekend head over to the Templeton Farmers Market, the largest market in the North County, to create your perfect picnic basket. The vendors are all local producers with the family farm to support and offer a wealth of knowledge to their customers. There are at least 30-40 different vendors offering everything from artisan bread and cheeses to the perfect ripe strawberry and the most beautiful ripe red tomato you ever saw.

Some of the most popular booths in the park to purchase picnic fare from are; Alle-pia Salumi, Baba Hummus, Éclair Bakery, Farm Girl Creamery, Peacock Farm tomatoes and basil, The Vreamery a vegan cheese company, and Allocco’s Italian Bakery. To find more San Luis Obispo County Farmers Markets visit slocountyfarmers. org.

A stop at all or any of the eateries listed will set you on the path to winery picnic greatness. For more helpful tips to making your wine tasting adventure the best, it can be, look for your next copy of Vino Magazine to guide your wine experience.

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Central Coast Edition

VINO 13

Raconteur engaged with community

By CAMAS FRANK OF VINO MAGAZINE

Atascadero’s Traffic Way has a new beer and wine establishment operating with a playful twist in the Raconteur Room.

Open since May with the room as an evening music venue and vinyl record lounge, Tyler Clark, the founding, and now former, co-owner of Libertine Brewing Co. said he’s not out of the brewing game just yet, but for now he’s happy to have the place as a stop for locals to chill and unwind.

Their first non-music event took place on a Monday afternoon when the business is usually closed, with members of the City’s Business Improvement District meeting with the Chamber of Commerce and City staffers for a ‘Talk on the Block’ presentation July 8.

Owning a business is a lot of work, but Clark said, it has also been a lot of fun to get back into the side of the hospitality industry that allows him to be creative.

The lounge offered plenty of seating for 30 people spread on an eclectic variety of couches, perched on leather plush bar stools and clustered with their drinks at the penny bartop.

The copper pennies under resin at the bar 14 VINO Central Coast Edition

is one of the “man-cave” stylistic choices for the establishment, with a record jukebox next to the counter and wall art with stylized nods to nerd culture circa 1980-2010.

“It’s not a ‘Fireball bar’,” Tyler explains, noting that he and his wife Shannon took what worked from the experience of starting Libertine in Morro Bay, and translated it to what they thought would do well in a business they can run while raising a family in the area.

The vibe created made for the most laid back and intimate of the Talk on the Block series where members of the Atascadero City Council and senior management came out to hear public concerns.

While Charles Matthews of Edward Jones gave the civic leaders gathered some kudos for getting the recent paving along El Camino Real done in record time, owners of retail establishments brought up the lack of a serious “buy local, shop local,” campaign as a way to keep sales tax revenue from leaving the community.

As the gathering’s host and a recent arrival with hopes of enjoying what the city can offer his brand of establishment, Clark told City staff he’d be concerned if an effort is made to implement an open container ordinance.

“I look at that as being a self-regulating issue if we keep making events in town even cooler [people who drink to excess] won’t be attracted to be there while [families] are present,” he said. “One of the coolest things about Atascadero is that you can just sit out and enjoy a beer.”

He added that just finding out about the number of activities already available in an otherwise small community has been an eye-opener for a lifelong Central Coaster.

Aside from regularly scheduled City activities, in the last two years businesses which have populated the blocks along Traffic Way with a stretch up Palma to Entrada have joined in parties and other events with food trucks and music for public enjoyment.

The Raconteur Room’s house band, the Turkey Buzzards, are joining the list of regular activities locals can rely on, playing there every Thursday night, with Clark now taking names for singer-songwriters to fill out Fridays.

Among the host of social media platforms with information on the business, facebook. com/raconteurroom, should stay current with times and contact information, Clark said.

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Christian Tietje

COVER STORY

Photos by Don Adkins

Wild Boys Always Shine

The original wine rebel is back, and riding a whole new wave of creative energy

By KIMBERLY WEBSTER FOR VINO MAGAZINE

Hanging out in an industrial park off the freeway might seem like a fall from grace for wine legend Christian Tietje, but the owner and winemaker of Anarchy Wine Co is hunting something bigger than a view.

Twenty-five years ago, Christian Tietje swaggered onto the scene with Four Vines.

The powerhouse Bay Area winery made its name with bold wines that challenged conventions, but there were still rules that had to be followed. Back then a serious wine had to have a buttoned-down, traditional label, and there were certain blends that just weren’t allowed. That didn’t sit well with Tietje.

Enter the original rebel wine, a Rhônestyle blend Tietje was told he couldn’t pour at a prominent festival because of its zinfandel component. He decided to do it 16 VINO Central Coast Edition

anyway, labeling it with an Anarchy symbol that people loved almost as much as they loved the wine. No one had seen anything like it, and it kicked off a series of standalone projects Tietje affectionately refers to as The Freakshow — boundary-pushing wines with visually contemporary labels that would help change the face of the industry forever.

Nowhere are the wine industry’s changes more apparent than when you visit the new Anarchy Wine Co tasting room. Next, to the 101 freeway near the up-and-coming craftsman’s enclave, Tin City, Tietje and other business owners jokingly call their location “Tin Heights” — an ironic nod to pretension from a group that is anything but.

“By creating an accessible urban winery space, Tin City and places like it are opening up a path for innovative young talent in Paso Robles,” Tietje says. “It’s such a concentration of creative energy, and the quality of wines

coming out of operations like Aaron, Seven Oxen, Nelle, Kaleidos, and others is really proving the concept. It’s the next generation coming along, and it’s a lot of fun to be apart of it and see it happening in real-time.”

Tietje has nothing but nice things to say about his neighbors, no small feat when you share walls with your competitors.

The first thing I noticed when I stepped inside Anarchy’s tasting room was the blasting rock music. By the bar, winery staff and customers shot the shit like old friends and they immediately invited me to join them. Before I knew it, I was comparing tasting notes with a couple who regularly make the trip in from their Hawaiian coffee farm and taking light-hearted flack for my pop music leanings. Off to the side, Tietje was in an animated discussion about the finer points of hand-waxing capsules for magnum bottles with another winemaker Published by the PASO ROBLES PRESS

from a few doors down.

It’s no surprise that Tietje chose to name his latest venture after the wine that started it all. Anarchy Wine Co pays tribute to the anti-establishment, anti-brand wines that have spoken to him since his first days as a winemaker.

“I can do whatever the hell I want again, and it’s been a real creative wave for a lot of blends that I’ve been sculpting in my head for a while now, but that I didn’t really have an outlet for,” Tietje says.

That wave has given birth to a number of instant favorites, including a moody Mourvedre aptly named “The Agony & The Ecstasy”, a smooth red blend called “Superfly”, and an unlikely combination of two of wine’s heaviest hitters — cabernet and tempranillo — into the surprisingly harmonious “Tao del Toro”. Along with continuing to push the original freakshow wines to the limit, Teitje has big plans to feature some low yield favorites from his Four Vines days into new and unique Central Coast blends.

“Paso has come full circle,” Tietje says.

“In the beginning, it was a struggle to be discovered, but we’ve hit critical mass Published by the PASO ROBLES PRESS

now. Our vineyards are getting older, our winemakers are getting better, and people really understand what Paso wine can do.”

Once Christian was done talking wax, the group discussion turned to an imminent playlist change — something I took as my cue to wander around the space. The location isn’t large. There aren’t any sweeping vineyard vistas to stare out at, but it has an eclectic, punk rock vibe that suits both the wine and the winemaker. The playful challenge of the entire experience is best represented by the door to the barrel room; a hidden panel at the back of a wardrobe.

“It’s like a trip down the rabbit hole,” Tietje says. “We love the funky environment we’ve created here, but mostly we focus on the wine.”

Anarchy aspires for its wines to be a trip as well, aiming for juice that stimulates your mind along with your palate, and transports you somewhere else. While I didn’t quite pull off an out of body experience during my visit, I did find myself regretting that I had to drive myself back to my hotel. Tietje has succeeded in creating a gorgeously complex group of wines that are similarly loud and inviting, while each offering their own unique

statement, and I would have loved to explore them all in detail.

All in all, Anarchy Wine Co is a mustvisit for wine lovers with an open mind and an adventurous spirit. The wines and the winemaker are both wild cards, destined to take unexpected turns, but Christian Tietje’s latest venture is way more about enjoying the journey than rushing to any particular destination.

Anarchy Wine Co. is located at 3310 Ramada Dr suite b, Paso Robles. The tasting room is open Wednesday and Thursday from 11:11 a.m. to 5 p.m.; Friday and Saturday from 11:11 a.m. to 6 p.m.; Saturday from 11:11 a.m. t o 6 p.m.; Sunday from 11:11 a.m. to 5:30 p.m.; and Monday from noon to 5 p.m. For more information, visit www.anarchywineco.com or call 805-369-2242.

Central Coast Edition

VINO 17

Terra Mia Vineyard

Making wedding dreams come true for four years

By ALLYSON WOOLLEY FOR VINO MAGAZINE

Terra Mia Vineyard owners Rich and Tracy Secchiaroli have been making wedding dreams come true for four years and this year were named Wedding Wire’s, Couples Choice for 2019.

Terra Mia was a long time in the making built on a property that was at first the Secchiaroli’s retirement hideaway and vineyard. In 2008, when Rich and Tracy were thinking of relocating to the Central Coast, they never would have imagined that in about 10 years they would own and operate a premier wedding venue and vineyard on the Central Coast.

Rich said, “We originally moved to Paso Robles to retire, grow some grapes and maybe make some wine. It is amazing to look back at the journey that brought us here. We are so blessed to be sharing in the celebration of so many great loves here at Terra Mia.” The wedding venue at Terra Mia has a rustic elegance to it and is situated at the edge of the beautiful vineyard and olive trees, that provides the backdrop to the amphitheater where wedding guests sit to enjoy the ceremony on an archipelago-like stage that juts out toward a stream bed fed by a majestic waterfall. There are also 18 VINO Central Coast Edition

weeping willows to the right where guests typically enter and enjoy a cocktail hour under the protection of the trees.

“When walking around the water features there are bridges surrounded by beautiful white rose bushes, lavender and trees,” Rich said. “All the way to the left of the amphitheater is an open area typically used as a dance floor and dining area for the wedding party with the waterfall and vineyard as the backdrop to the left. This area included the ‘Barrel Room,’ that could be perfect for a signature cocktail lounge, buffet and dessert service, cake cutting and photo booth lounge. We are in the business of making brides’ dream weddings a reality and we really love doing it and the people who get married at our venue become like family.”

Another of Terra Mia’s amenities offered to brides and weekday guests is the guest house. It is well-situated on 27 acres of planted vineyard and olive trees and offers a hideaway with all the comforts of home.

Guests may walk the grounds and enjoy the weeping willows around the pond and take in the beautify of wine country.

Rich described their guesthouse as amazing and said, “We just totally redid.

It is a very cool guest house. It sleeps four and sits over the vineyard and I always say it

looks like it is right out of pottery barn.”

There is a fireplace to snuggle up by, kingsized memory foam bed with lush bedding.

The living room has a sleeper sofa with a queen-sized bed to use and flat screens in both the bedroom and living room. The kitchenette offers all the amenities and a dining area as well.

“We include it in our weddings for two nights and we want the bride to have the grounds for the entire weekend,” Rich went on to say. “So, we will only do one wedding a weekend. The bride gets to check in on Friday and slumber with her bridesmaids and have some fun and on Saturday it turns into a little salon. The mimosas are flying so the giggles are coming out of the windows, so they are having a great time. Then we get it cleaned up and it becomes the bridal sweet for the night.”

In the off-wedding season and weekdays, visitors can make reservations Sunday through Thursday on VRBO.com. Terra Mia offers a beautiful place to come enjoy Paso Robles, as well as one of the premier wedding venues on the Central Coast.

For more information or to take a tour of the grounds, email: info@terramiavineyard.com or visit terramiavineyard.com.

Published by the PASO ROBLES PRESS

Port House Opening on Embarcadero

Executive Chef Joe White brings steakhouse to Morro Bay

By CAMAS FRANK OF VINO MAGAZINE

Ending the long list of more minor changes that have swept Morro Bay’s Embarcadero heading into tourism season and into summer 2019, something larger got set for July 26 with the soft opening of Port House, a steakhouse restaurant in the spot formerly occupied by the storied Otter Rock.

Executive Chef Joe White, heading up his third restaurant in as many years with the owners of the Willow venues in Nipomo and Pismo Beach, notes they’re going for a demographic not yet being served in Morro Bay. Unlike the Willow Deli which never attempted menu items which would go head-to-head with the famous steakhouse in the South County, Port House is all about ala carte, cast-iron seared butcher cuts heaped over in garlic butter.

“Our kitchen is in the same footprint [as was Otter Rock’s],” he said, “but we use it differently.

The first thing was chucking the deep-fryer. Threw it away, we don’t want one.”

You can still get an analog of fish and chips. Though, for $28, “Sole & Chips,” the parmesancrusted, pesto roasted, fish in lemon-caper tartar sauce with potatoes and slaw isn’t quickstop dining.

An array of pasta dishes round out the $20-25 range, but for

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those that want the real meat — filet mignon, ribeye, veal chops and pork chops form the base for meals with side dish additions.

Aside from the posted menu prices though, White isn’t down to talk money, neither on just what the extensive remodel to bring all of the patio elements of the old location under one roof cost, nor when they expect to see a return on investment from all the work to start a beach town steak house from scratch. Though it goes by a different name, Port House is part of an economy of scale getting supplies from the network behind the two Willow locations as well as farm to table ingredients from owner Sonny Smith’s Sun Coast Farms.

“The seafood and everything we do is being tailored to Morro Bay,” said White, “but Morro Bay gets a mix of locals and tourists as Pismo. So it’s important to appeal for both groups the same.

We need to keep that resonance with people walking by.”

While they do have limited hours, at least to start, Wednesday through Sunday, 5 to 9 p.m., Port House will not take reservations, “that’s why he have the lounge area set up as part of the restaurant. Have a cocktail, relax.”

Both the menu and ambiance they’re going for have a mix of modern and classic elements, and even frequent guests to the

area may be surprised by some of the touches of local decor they’ve found for the walls.

White’s favorite out of a set of 1890s to 1940s photographs from the San Luis Obispo Historical Society is an image of a biplane landed on the beach just in front of Morro Rock. Others depict the quarry

operation which reduced the landmark to its current shape.

The soft opening, at 885 Embarcadero, will last, “a couple of weeks at least as we phase in the full menu,” White said, but he added he’s quite pleased with the team of locals in the industry they’ve hired to be starting with.

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Central Coast Edition

VINO 19

Garagiste Wine Festival Showcases 70 California Winemakers in Paso Robles

Wineries from across the state join Paso Robles’ most exciting artisan winemakers for two days, Nov. 9-10, of wine tasting ‘nirvana’ at the US’ Best Wine Festival The Garagiste Wine Festival, which was named America’s Best Wine Festival by USA Today, will showcase 70 winemakers from across California at its ninth annual Paso Garagiste Festival to be held at the festival’s home base in Paso Robles on Nov. 9 and 10.

Wineries from Napa, Sonoma, Mendocino, Santa Barbara, Sierra Foothills, Paso Robles and more will pour over 200 ultra-premium wines representing a wide diversity of grape varieties and blends. Tickets available at garagistefestival.com.

This year’s festival features the return of the popular Rare and Reserve Paella Party, a ‘How to Taste Wine Like a Pro’ seminar, the epic Grand Tasting and Paso-signature Keep It Rockin’ After Party. Marking its 25th festival with the Paso Robles event, The Garagiste Festival is the first and only organization to gather these undiscovered artisan ‘garagiste’ winemakers, who are making some of the best, most exciting, handcrafted small-lot wines in the world, all under one roof.

“Our Paso Garagiste Festival is, in many ways, the culmination of the wine discoveries we make during the year at our festivals in Los Angeles, Solvang and Sonoma, and we are pleased to bring so many exciting new finds — nearly 20% of 20 VINO Central Coast Edition

our winemakers are Paso firsts — along with so many festival favorites to the wine public.

These winemakers know just how to push the winemaking envelope to create some of the most exciting, audacious and delicious wines you will taste anywhere in the US,” said Doug Minnick, Garagiste Festival cofounder. “Join us in Paso and discover the biggest ‘small’ thing happening in the world of wine.”

Dubbed “tasting nirvana,” “strange and wondrous,” and “one not to miss” by the LA Times, the Garagiste Festival is renowned for its renegade spirit, passionate winemakers, handcrafted wines and rules-breaking, ‘no snobs allowed’ ethos. Launched in Paso Robles in 2011, the festival features the wines of commercial garagiste* winemakers, who make under 1,500 cases, at festivals across California, including Solvang, Sonoma, Los Angeles and Paso Robles. Over 400 different wineries have poured over 3,500 wines for over 11,000 wine lovers at Garagiste Festivals since inception.

The festival kicks off on Friday night in Templeton with its popular ‘Rare and Reserve – No Repeats’ tasting, featuring 30 winemakers and special wines that will be poured only that night, accompanied by delicious Paella from Chef John Carson of JC Catering.

Saturday’s line-up at the Paso Robles Fairgrounds includes the Grand Tasting with 70 winemakers; the Paso festival’s signature

Keep it Rocking After Party, featuring the music of Erin and the Earthquakes; and a ‘How to Taste Wine Like a Pro’ interactive seminar from wine educator and certified wine specialist Melanie Webber, DipWSET/ FWS, who will help attendees learn how to assess wine quality apart from personal likes and dislikes through an easy-to-implement systematic tasting process. The seminar, which includes six wines, a take-home tasting grid, and a collaborative blind tasting, offers a great refresher for those in the know, and a fun primer and confidence builder for those who are just starting their wine exploration.

“There are three main things we want our attendees to experience at our festival – new winery discoveries, a whole lot of fun and truly great tasting. This seminar will help enhance each of those goals,” said Stewart McLennan, Garagiste Festival Co-founder.

“Whether you already know a lot about wine or are just beginning your wine journey, the ‘How to Taste Wine Like a Pro’ seminar will help you discover (or rediscover) your wine palate and enhance the experience of every wine you taste.”

Time and Place: Friday, Nov. 8, 6-9 p.m.

American Legion Hall, Templeton Rare & Reserve Paella Party – 40 Wines plus Paella Buffet Dinner Published by the PASO ROBLES PRESS

Saturday, Nov. 9, 11:30 a.m. – 8:30 p.m.

Paso Robles Fairgrounds 11:30 a.m. – 12:30 p.m.: How to Taste Wine Like a Pro: An Interactive Tasting Experience!

Includes a tasting components exercise, a take-home tasting grid, tasting/assessment of six wines and a collaborative blind tasting. (VIP ticket holders only: VIP tickets include wine country lunch, early access to the Grand Tasting and After Party.)

5 p.m. The Grand Tasting showcasing over 70 winemakers pouring 200-plus wines and 20-plus varieties. Includes unlimited tastes, complimentary cheese & charcuterie, food samples and a souvenir Stolzle crystal wine glass.

5:30 – 8:30 p.m. Keep it Rockin’ After Party — Grab a cold brew, mingle with the winemakers and rock out with the music of Erin and the Earthquakes.

PARTICIPATING WINERIES INCLUDE:

13th & Third Wines*, Alta Colina Winery, Arndt Cellars*, Ascension Cellars, Autry Cellars*,

Bodega de Edgar, Bolt To Wines*, Bon Niche Cellars, Brophy Clark Cellars, Burning Bench Cellars, Bushong Vintage Company, Caliza Winery, Camlow Cellars, Carpenter Wines*, Cloak & Dagger Wines, Concur Wines*, Copia Vineyards, Cutruzzola Vineyards, Cypher Winery, DB Cellars*, Decroux Wines, DENO Wines, DeWitt Vineyard, Diablo Paso, Dusty Nabor Wines, Ferguson Family Winery, Frisco Cellars*, Gary Kramer Guitar Cellars, Golden Triangle, Greyscale Wines, Hoi Polloi Winery, Hoyt Vineyards, Hubba Wines, Jardesca, Kaleidos Winery, Lasorda Family Wines*, Leverage Wines, Lions Peak Vineyards, Lost Blues, Marin’s Vineyard, Mastro Scheidt, MCV Wines, Monochrome Wines, Montagne Russe, On Your Left Wines, Pelletiere Estate, Powell Mountain Cellars, Powicana Farms Winery, Quench & Temper*, Rails Nap*, Ranchero Cellars, RF Fine Wines, Rhondonnee Wines*, Saint K Wines, San Rucci Winery*, Seven Angels Cellars, T. Berkley Wines, Torch Cellars, TW Ferm Co., Two Papas Wines*, Ultima Tulie, Vinemark Cellars, Vino Vargas, Volatus Wines, and Wildeye Winery*. * New to Paso Festival

for the Garagiste Festivals and always sell out. Tickets are available at http:// garagistefestival.com. For special discounts and updates on Urban Exposure, Taste of Garagiste mini-tastings and other Garagiste Festival events and news, sign up for The Dirt at garagistefestival.com/sign-up/, or follow us on Twitter (@GaragisteFest) or Facebook (http://on.fb.me/1rgBC80).

Tickets: To preserve an intimate experience with one-on-one interaction with winemakers, tickets are very limited

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Central Coast Edition

VINO 21

Halter Ranch Does it Again

Two-time Winner of the Central Coast Wine Competition The Central Coast Wine Competition (CCWC) announced Halter Ranch is the 2019 Winery of the Year. This is the second Winery of the Year award for the Paso Robles winery, which took home the same honor in 2017.

The award was presented Friday, July 19, at the Wine Industry Awards and Gold Medal Tasting during the California MidState Fair.

“Since Hansjörg Wyss purchased the property in 2000, the team has worked diligently to be leaders in sustainability, and stay at the forefront of modern vineyard and winemaking practices,” said Kevin Sass, Halter Ranch’s winemaker. “This focus has enabled us to create solid and consistent wines and win this incredible honor twice in the last three years, it means, even more, to be recognized by our peers in our own

backyard.”

All 10 Halter Ranch wines entered received medals. Halter Ranch was awarded five Double Gold Medals, three Gold Medals, and two Silver Medals.

The Best Red Wine was awarded to Halter Ranch’s 2016 Ancestor. The Bordeaux blend also won a Double Gold Medal, and was awarded Best of Class for Bordeaux Blends.

The Paso Robles winery also won Best Pink Wine for their 2018 Rosé. In addition, the Rhône-style Rosé was awarded a Double Gold Medal and won Best of Class for Grenache Rosé. Halter Ranch’s inaugural release of the 2015 Libelle Sparkling won a Double Gold Medal and a Bronze in the overall Best of Show category.

“What makes producing wine at Halter Ranch so interesting is that our climate and soils lend themselves to so many grape varieties. From Picpoul Blanc to Petit Verdot all the varieties that we grow create wines that Nothing changes have great flavor and your body like Offering group and private texture. It allows our classes utilizing the PILATES! winemaking team to Pilates Reformer, Chair and Trap Table. be creative in both the OVER We are all highly winemaking process certified, trained Pilates classes professionals with years and blending. We of teaching experience. each week! are honored to play Established studio (12 years!) a part in showcasing with Pilates apparatus & mat classes the diverse and 5815 Traffic Way, Atascadero | 805.466.9642 | NorthCountyPilates.com exceptional wines produced across the

25

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Paso Robles AVA,” Sass said.

The two-day competition took place in June at Estrella Hall at the California MidState Fair, where a panel of 18 judges blindtasted through each wine. Only after the awards were finalized were the producers revealed. This year’s competition included 165 wineries and a record-breaking 803 wines entered. The competition features 68 classes based on grape varieties and vintages, where the “Best of” wines are selected for their varietal typicity, quality and character.

This year’s judging panel included 18 industry professionals with backgrounds ranging from wholesale distribution, restaurant owners, wine buyers and national wine journalists. The 2019 panel included Chief Judge Tim McDonald of Wine Spoken Here; Phil Markert, Director of Liquor for Albertsons, Vons and Pavilions; Matt Kettmann, Contributing Editor for Wine Enthusiast; and Mark Chandler, Chief Judge for the California State Fair Wine Competition.

“I’m pleased to say that this, the 17th Annual CCWC has been the best yet, in both our judging panel and the quality of the submissions.” said Michael Bradley, CEO of the California Mid-State Fair. “As we in the Central Coast know, some of the world’s best wines are being grown and produced right here in our backyard. Our goal is to celebrate and shine a global spotlight on these agricultural artisans. Hats off to Halter Ranch!”

Published by the PASO ROBLES PRESS