VINO Wine Lifestyle Magazine by Weeklys

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CONTENTS

Summer 2014

In This Issue Rock Star Winemakers David Galzignato...........................................10 Stuart and Maria Goldman...........................12 Becky Zelinski................................................14 Terry Brady and Ed Bracamonte....................16 Stephan Asseo...............................................18 Victor Abascal................................................20 FEATURE: Atascadero Lakeside Wine Festival..24 FEATURE: Unique Furniture..............................26 FOOD & WINE: Chef Jacob Lovejoy...............28 FOOD & WINE: Olea Farm.............................30 Paso Robles Wine Tasting Map.......................34 FEATURE: Margarita Adventures....................36 FEATURE: Ben Lunt.........................................38 ARCHITECTURE: Law Estate...........................40 FEATURE: Turley Welcomes You Home..........42 ART & WINE: Brain Benson Cellars...............46 LODGING: The Winemakerâ&#x20AC;&#x2122;s Porch.................48 BIRRA: Molly Pitcher Brewing Co...................51 FEATURE: Jim Gerakaris.................................54 IN THE NEWS: Gary Eberle.............................56 IN THE NEWS: Derby Wine Estates................58 Calendar of Events..........................................60 Wineries & Tasting Rooms...............................62

Winemakers For this issue â&#x20AC;&#x201D; we give you six more Rock Star winemakers.

David Galzignato 8

Summer 2014

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Becky Zelinski Robles Press

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Central Coast Edition

Stephan Asseo

Victor Abascal VINO Central Coast Edition

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Stuart & Maria Goldman

Terry Brady & Ed Bracamonte Robles Press

Summer 2014

Winemakers Photos courtesy of Jada Vineyard and Winery

Jada Winemaker

David Galzignato Kid From Hayward Shines in Paso By Brian Williams Of VINO

ada Vineyard and Winery has always been known for its Rhone wines, but recently its Bourdeaux are drawing significant attention. The reason — winemaker David Galzignato. Since coming to Jada in March of 2011, the red wines have not gone unnoticed. Galzignato is the first full-time winemaker employed by owners Jack and Robyn Messina since its first vintage was produced in 2005 at neighboring Denner Vineyards.

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“They brought me on board to kind of respect the Rhones that were being made and to try to take the Bourdeaux to the next level but without losing the history of the Rhones,” Galzignato says. Jada’s 2010 Passing By was selected as one of the top cabernet sauvignons from the Paso Robles region by Wine Spectator last November. The wine received 93 points in Wine Enthusiast. Wine Advocate gave Jada’s 2012 vintage stellar marks — Passing By (91-93 points), Jersey Girl (9193), XCV (92), WCS JackJohn (90-92) and Hell’s Kitchen (90-92). “This last year at Jada has been pretty

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phenomenal,” Galzignato says. “It is a pretty exciting time for paso and a pretty exciting time for Jada.” It is as worked up as he will get over the accolades that began coming his way since becoming a winemaker in 2004. “Since then I’ve probably had over 30 90-plus wines,” Galzignato says. “The scores are important, but for me it is important to make the best wine possible. I want to make the best wine the site can produce. “In the past, I think the wines from Jada expressed Paso. I want them to express Jada vineyard,” he says.

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Jada Vineyard and Winery

Winemaker David Galzignato makes use of an extensive barrel program at Jada.

And for Galzignato that begins in the 58-acre estate vineyard that is roughly planted to equal parts Rhone and Bourdeaux grapes. “There is a cliche that says it all starts in the vineyard,” he says. “I really can’t make world-class wine if I don’t have everything dialed in here first and if it is dialed in here first then what it allows me to do is really to cherry pick what comes in to the winery.” To do this, Galzignato relies on biodynamics — a spiritual-ethical-ecological approach to agriculture, food production and nutrition. It’s been around since the 1920s and involves, in this case, treating the vineyard as if it is alive. He believes this is being seen in the final product. Some of the AVA’s “heavy hitters” such as Epic, L’Aventure and Tablas Creek use biodynamics or a form of this in their vineyards. “When you start treating the entire vineyard as kind of a living farm, a living organism, I think you start to taste the uniformity in the wine in the form of tannins, refined tannins, the form of balance, in the form of persistent acid, and again it’s trying to bring the vineyard back into balance,” Galzignato says. Galzignato walks and works in the vineyard nearly every day and relies on detailed maps of the vineyard to help during the growing season. He does not farm the red grapes the same and all of the whites the same. “I was taught to respect each variety and not to confuse varieties,” he says. Upon coming to Jada, he began hand harvesting at night when it’s cool, specifically at 3 a.m. when according to biody-

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The estate vineyard at Jada consists of 58 acres of grapes — half Rhone and half Bourdeaux.

namics the earth begins to wake. Once the fruit is in the production facility, the attention to detail and meticulous separation continues. Everything has it’s own program — for example the whites go in the concrete eggs; the Jersey Girl, which is Jada’s syrah, was switched to congnac format barrels, the same size that cognac is aged in; and the Jack of hearts uses the traditional chateau barrels. “Everything has it’s own kind of stamp,” Galzignato says. “The idea is to respect the variety.” This continues even to the barrels. Every two years, Galzignato travels to France to meet with the barrel makers. He’ll spend anywhere from two weeks to a month visiting the forests, the yards, with all of the wood and the staves, and the production facility. “I bring them some wine, we sit down and we taste,” he says. “Because everyone thinks they get the same oak, it’s important to go over there, show your face and say, ‘Hey, I understand that it is a natural product and I want to make sure that you know I am making the effort to make sure we get the best barrels.’ “I think the two most important investments for any winery is the vineyard, which you can see all of the attention to detail, and the barrels.” Listening to Galzagnato talk in great detail about every aspect of the process one might assume he was born into a family with a long lineage of winemaking. Not so. He was born in Hayward and put himself through college, becoming the first in his family to do so. He was accepted to five universities in California and chose UC

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Davis because of its agriculture program and cost. Winemaker did not come onto his radar until his junior year in college, when he took in introduction to winemaking course. “I started putting the pieces together — I love to travel, I loved the farming aspect of things, I really liked the science part of winemaking, I liked the food and wine association and I liked the link it has to my Italian culture and background,” he says. After college, while most of his classmates went to Napa or Sonoma to begin their careers, Galzignato went to Washington state for two years. He gained a lot of exposure and worked for some great winemakers. After Washington state, he went to Sonoma County for two years and then after that spent the rest of his career up until 2011 in Napa, with a few short stints in Italy. His first official job as winemaker came in 2004 in St. Helena. He has been the winemaker at Paraduxx/Duckhorn, Lewis Cellars, Landy Family Vineyards and Charles Krug. Why leave Napa for Paso Robles? It’s a question that Galzagnato is frequently asked. “I drove through the gates, I saw the vineyard, I tasted the wines, I saw the potential in the wines, but it’s mostly from the site,” he says. “This site is probably the best I have ever had the privilege of working with.” Jada winery is located at 5620 Vineyard Drive in Paso Robles. The tasting room is open 11 a.m. to 5 p.m. seven days a week. Their website is www.jadavineyard.com.

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Summer 2014

Winemakers

Frolicking Frog Winemaker

Stuart and Maria Goldman Goldmans Exited About Their Blends

By Luke Phillips Of VINO

tuart and Maria Goldman, the husbandand-wife wine-making team behind the Frolicking Frog label, moved all over the country before deciding to settle on the Central Coast in the late-80s on a piece of land in the mountains west of Atascadero. It was ultimately this decision that led them to winemaking. The property lies at the bottom of Frog Pond Mountain, a steep hill that was once used by Atascadero founder E.G. Lewis as a vantage point to survey the city. The mountainside, which provides a panoramic view of the entire city of Atascadero to the east and the ocean to the west, was actually named by Lewis, according to Stu Goldman. “I guess while he was up there he saw a pond and heard a lot of frogs,” he said. Frog Pond Mountain also inspired Goldman to

Summer 2014

name his winery Frolicking Frog Winery and add a storybook style illustration of the mountain and a frog to his labels. Goldman says there were about 40 vines on the property when he and Maria first arrived — mostly mission grapes, but some Concord and one or two Thompson Seedless as well — providing an abundance of fruit. At first, Maria made jelly out of them, but they soon had more than they knew what to do with. “We said, ‘look at all these grapes! What do we do with them?’” Goldman said. “So I asked the guy who we purchased the property from what he did with them and he said ‘I made wine,’ so he gave me some tips and I started doing it.” The Goldmans went to work, using a 2-by-4 and their bare hands to crush their grapes in half a wine barrel and straining the juice with a cheesecloth. “We had no idea what we were doing,”

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Goldman said. “And when it was done it had a little bit of yellow color to it — it looked a lot like water — but we tasted it and we said, ‘it’s not too bad, it’s drinkable, we can work with this,’ and we were hooked. That’s how we started getting into winemaking.” Goldman says he and Maria joined a winemaking club in Atascadero and got more tips and also made friends through the club who were growing grapes. “We met some friends who had just put in a 75 acre cab and petite sirah vineyard, so we started making wine with them,” he said. “It just kept going and going. Every year we’d make more wine and it just started coming out better and better.” Goldman says he also started reading books and attending oenology classes at Cal Poly to further expand his knowledge of winemaking. “They gave us a lot of tips on how to look for good grapes and what not to do in

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Frolicking Frog winemaking and that gave me a lot of good information that you can’t get from a book,” he said. “The wife and I were really hooked on winemaking and it was coming out better and better every year.” In 2000, the Goldmans’ friend Jim Gibbons, who runs Rainbow’s End Winery in San Miguel, suggested that the couple take their winemaking hobby to the next level and go commercial. “That first year all we made was cab — we made two whole barrels,” Goldman said with a chuckle. “We weren’t sure how it was going to work out. We weren’t sure if we were going to sell it or not. We didn’t really want to put a lot of money into it. It was a hobby and it started going crazy, but we didn’t want to break ourselves.” The Goldmans still source their cabernet and petite sirah grapes from Bob and Susan Kryvichek’s Twin Fawn Vineyard in Hog Canyon, bringing the fruit back to their facility where they pick through it by hand, choosing the fruit they want to use and discarding stems. The grapes are then transported by pail to a small hand-powered crusher to extract the juice. “We do everything by hand,” Goldman said. “So we put a lot of time and love into making our wine.” Stuart says that although Maria is a fan of white wines and champagnes, he personally prefers big, bold reds that are soft and not too tannic. “I like petite syrah or a nice big cab, but I also like wines that are soft and easy to palate,” he said. “I don’t like over-tannic wine. I think it’s because my taste buds are so sensitive that tannins tend to hurt me. Very strong tannins will tend to destroy my taste buds for a long time, so I do like a wine that’s soft, one that’s going to have a lot of character, full flavor, full body, but very low in tannin.” To that end, Frolicking Frog ages their wine in neutral barrels to help reduce the tannins and soften the wine and instead add tannins using oak chips, which allow the amount of tannin in the wine to be tightly controlled. Goldman says they’ll also dilute barrels that have too much tannin with barrels that might not have as much to help balance things out. The Goldmans make their wine as a team and Stuart says that Maria — who is currently studying to become a level two sommelier — definitely has the superior palate. “We don’t ever really disagree on things because I trust her palate a lot better than I trust mine,” he said. “I really depend on her to help me with the winemaking process and the blending process.”

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The Goldmans produce four different red varietals — cabernet sauvignon, petite sirah, cabernet franc and zinfandel — along with two white varietals, sauvignon blanc and viognier, but Stuart says that it’s Frolicking Frog’s three blends that really get him excited. “Making a varietal is good, it’s fun and it comes out great, but the art of winemaking, I really feel, comes in the blending process,” he said. Frolicking Frog offers three different red blends; a zinfandel/petite sirah blend called ‘Jumpin’ Jehoshaphat’, a petite sirah/merlot blend called ‘Jeremiahwasa’, and merlot/cabernet blend called ‘Frogmen’ which Goldman says is a tribute to “our swimming military men and women,” and perhaps also a tribute to Goldman’s own time in the U.S. Naval Reserve. Goldman, a Brooklyn native, grew up in various parts of New York City and in 1970 he was set to be drafted into the U.S. Army during the height of the Vietnam War, but was warned by his brother who’d already served in Vietnam to “do everything in his power not to go.” So he joined the Naval Reserve instead and spent two years on active duty sailing around the world and another two years of active reserve time. After his time in the Navy was over, Goldman says he was tired of life in the city and decided he wanted to move around and see the country. “I was a boy scout as a kid and I loved camping and going out into the wilderness and I knew someday I was going to have to own a place where I wasn’t in the city and I had trees and places to roam around,” he said. Goldman eventually ended up living in Redondo Beach where he met Maria and married her in 1979. Stuart worked at various jobs in the circuit board assembly industry, moving to New Hampshire and then back to California before being laid off and eventually finding his passion in jewelry making after taking a community college class on the subject. “It was artistic, it was fun and Maria liked what I was making,” he said. Stuart got an apprenticeship at a local jewelry store, but once again the city life got to him and he and Maria decided to move to Paso Robles to escape their crime-ridden L.A. neighborhood. “We started noticing that helicopters were flying over our home regularly with spotlights, looking for criminals I guess and we finally decided it was time to move out of Los Angeles,” he said. Shortly after moving to Paso Robles in 1988, Maria began looking for land to buy,

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searching the newspaper everyday, and she eventually spotted an ad for the Frog Pond Mountain property. “She found a really nice flowery ad in the newspaper talking about Eden and fruit trees and space to roam,” Stuart said. After spending a year selling radio advertising, Stuart went back into the jewelry business, doing repairs for Best Jewelers in Paso Robles until they went bankrupt, and then going to work doing repairs for another jewelry shop called All That Glitters where he worked for the next 22 years. When All That Glitters closed this past year, Stuart went to work for Siegel’s Jewelry Store and after mentioning that he makes wine, the owner Ken asked if he’d like to open a tasting room in the jewelry store. “I thought about it for about ten seconds and said sure!” Goldman said. “It’s been working out pretty good. I’m kind of double dipping — I do their jewelry repair work and I can also do my wine tasting.” Goldman says the tasting room has been a huge success, helping to promote the Frolicking Frog label and giving him a chance to have closer interactions with the people drinking his wine. “It’s nice to have somebody taste your wine and say, ‘that’s really good,’” he said. “It gives you a good feeling to know that something you’re making somebody else enjoys and is willing to buy it.” Goldman says he likes to please the masses with his wine and creates his blends with the help of a large group of friends who use small quantities of wine to create dozens of different blends, each of which the Goldmans personally sample. “We’re trying to please the masses, if you will, by having a lot of people involved in it,” he said. “We looking for a wine that’s going to be outstanding, something that will make you happy, a wine that people are going to really enjoy. And of course there’s so many palates out there that you never really know who you’re going to please. So the idea, in our opinion, is to please yourself first and then hope that you’ve made a wine that everyone else is going to enjoy. But there’s got to be some wow factor in the wine and that’s pretty much what we’re looking for.” Frolicking Frog produces just 150 to 300 cases a year, making it what Goldman calls a “mini boutique,” but he enjoys keeping things small so that he can continue to work by hand and have very tight controls over his wine. “I’m not making a fortune selling wine, but we are having fun and to me that’s more important than anything in the world,” he said.

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Summer 2014

Winemakers Photos courtesy of First Crush Cellars

First Crush Winemaker

Becky Zelinski Born to Make Wine By Paula McCambridge Of VINO

n some ways, Becky Zelinski is fulfilling her family destiny by becoming a winemaker, along with husband, Lowell, at First Crush Cellars. Zelinski’s mother’s surname was Shankle, a German name, which refers to someone who makes and serves wine. “Innkeepers used to – hundreds of years ago – make their own wine,” Zelinski said smiling. “Apparently, it’s my destiny. I just got here in a weird way.” Zelinski is something of a Renaissance woman, accomplished in a number of trades, and she was as surprised as anyone else when the opportunity to become a winemaker presented itself. “Even before I moved here, I was working with my husband in his business,” she said. Her husband is a respected agricultural leader specializing in soil science.

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“Even before we moved here, I was working with my husband in his business, doing other crops in the valley,” Zelinski said. Zelinski has been a publicist, journalist, photographer and event planner, and now owns and operates First Crush Cellars with her husband. Her travels toward her Central Coast destination began in 2003 when her husband started coming out to work with grape growers. They opened their first Central Coast business, First Crush Wine Experience, in 2009. Wine Experience offers consumers a year-round berry-to-bottle wine experience. Customers go behind the scenes of the wine industry and “sip, pick, crush, stomp and even bottle premium Paso Robles wine to take home.” The Zelinskis got a winery bond for the Crush experience and worked alongside a number of local winemakers learning that trade.

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“I was learning by doing. My husband and I made our own wine in 2007,” Zelinski said. “My husband is a scientist; I definitely am the one with the palate and the blending. You need both to make good wine.” They didn’t start branding and selling First Crush wines until 2010, which was triggered by reactions to their Experience wines. “The reason we started First Crush Cellars is, one — we already had the bond — but the main reason is we bottled some wine with First Crush Wine Experience and so many people who tasted the wine were asking, ‘Where can we buy it? Where can we buy it?’ For a year, I kept saying, ‘You can’t buy it.’ My husband said, ‘We have to sell the wine,’ so we started selling the wine.” And the Zelinskis started their work as winemakers in earnest, an entirely new identity for Becky. “I never planned to be a winemaker,” she said. “I guess it’s a little surreal. It’s still a

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First Crush Cellars lot of fun. It’s a challenging industry. I didn’t really choose it; it kind of chose me.” So First Crush both makes its own wine (Cellars) and helps those outside the wine industry to get a little taste of it by making their own wine (Experience). “I have a certain style, a certain style of wine that I like, and I’ve learned to make that type of wine,” Zelinski said. “I like more of the old-world-style wines, lighter alcohol, more food friendly.” In fact, they’re a little more than food friendly. “All of our wine names have to do with love, sex or romance,” Zelinski said. “It all started serendipitously.” The name, First Crush was intended to refer to the wine crush experience. The second bottle was called ‘Puppy Love’ after Zelinski’s beloved Queensland Heeler. “When we started pouring it, people made the love connection, so I decided to go with that,” Zelinski said. Other names include Fatal Attraction; Promiscuous; Afternoon Delight; Flirt; Innuendo; French Kiss. For more information, go to www.firstcrushcellars.com or www.firstcrushwinemaking.com.

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Winemakers

Clautiere Winemaker

Terry Brady and Ed Bracamonte Creative Artistry You Can’t Help But Taste By Laura Ness For VINO

rom the moment you spot the place, you are instantly drawn in by its air of whimsy and artistic flair. No doubt there’s someone with an extreme sense of fashion and design behind the mosaics and the fancifully wrought metal sculptures that beckon you into the world of Clautiere. It turns out the proprietors, Claudine Blackwell and Terry Brady, can count among their careers creative job titles like fashion designer, welder, landscape designer, restaurant owner and winemaker. The restaurant, The Lobster, is one of the finest in Malibu. Brady credits his wife Claudine with the winery’s unique décor. “When she gets into

Summer 2014

something, she really gets into it. Then, when she’s done with it, she’s really done.” He explains that he and Claudine knew one another for 17 years before getting together. He actually attended her first wedding in Los Gatos, her hometown, in 1978. They ran into each other at the San Jose airport one Thanksgiving, and started the conversation that has kept them together ever since. The very purple tasting room puts you in the mood for some Rose, and the bright paper flowers everywhere, along with the colorful masks, creates a festive party atmosphere. Step into the back room and you’ll find an array of costumery, including wigs, more masks and really fun hats. The place is famous for its drag parties and encourages visitors to be who they feel like

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being in the moment. Meeting Brady, it’s hard to imagine him wearing a purple wig, but you just never know. He’s a combination of salt of the earth straightforward, L.A. laid back and Paso Robles countrified charm. The first thing he does is show off the Club Lounge, set up for highly entertaining parties, complete with a professional performance stage and sound system. Again, the room is lined with costume props and lots of mirrors. It’s artfully lit and very theatrical. Then, he shows off the very neat and tidy winery, crush pad and storage barn, all kept vintage with corrugated siding. Winemaker Ed Bracamonte, who’s been with Clautiere for four years now, is a quiet, understated South County native with an ag background who went to Napa on vacation and stayed

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Clautiere for 20 years. There, he worked for some of the larger wineries like William Hill and Rutherford Hill where he learned a lot about making cabernet, which he still enjoys, but his heart quite frankly, belongs to Rhones — and so does Brady’s. Together, they’re increasingly concentrating on Rhone blends and are thrilled with the results. Bracamonte grabs a glass and taps off some of the 2013 Rose of Counoise and Grenache he’s about to bottle, and he clearly couldn’t be happier with the big smile it elicits from people. It’s outstandingly gorgeous, in every respect. Next, he pulls a sample of 2012 Grenache, as astonishing as it can possibly be. Says Brady, “It’s 100 percent grenache. We couldn’t get it any better by adding anything else. Grenache is in heaven here.” The acid, cherry pie, dollop of strawberry and red licorice make this one vivacious redheaded crooner to anticipate. They were

also about to bottle a scrumptious Tempranillo and a fabulous Malbec, plummy with cigar, baking spices and bacon. Then we zipped off in Brady’s truck for a tour of the vineyards, clearly his pride and joy. Passing by the happily leafed-out grenache and viognier, and the slowly comingto-life cabernet sauvignon, Brady gestures to the trees near the house where he and Claudine live when they’re in Paso. The house is sheltered, surrounded by beautifully mature landscaping and views galore. “We started talking about moving from L.A. to the country back in 1998. Claudine wanted to do some kind of farming. One day she found this listing in Paso Robles. ‘What about grapes? That’s farming, right?’ So we drove up here, saw this view and fell in love.” They bought the 125-acre farm, which was planted to cabernet, in July of 1999, and were thrilled to get a check for $160,000 that very harvest. “Wow, that was about the quickest ROI ever!” Brady

marvels. After that, the cash flowed out, as they purchased a neighboring 25-acre parcel that included the adorable farmhouse that became the tasting room with commercial kitchen, and the barn, which became the Club Lounge and theatre. Seeing the Paso trend toward Rhones, they began planting quite a lot of syrah. When it was clear that much of it was not drought tolerant, they grafted and replanted much of it to grenache and Mourvedre, along with Rousanne, malbec, petit verdot and cabernet franc. They still make about 300 cases of cabernet, mostly clone 337, but it is wines like “Mon Beau Rouge,” that makes Brady smile most widely. Made from syrah, counoise, Mourvedre and grenache, it’s as tastefully artsy as the happy place from which it comes.

No doubt there’s someone with an extreme sense of fashion and design behind the mosaics and the fancifully wrought metal sculptures that beckon you into the world of Clautiere.

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Summer 2014

Winemakers Photos by Brian Williams/Of VINO

L’Aventure Winemaker

Stephan Asseo Maverick Winemaker Finds Freedom

By Brian Williams Of VINO

t the end of an old dirt road, tucked within the rolling hills off of Highway 46 near Templeton, Stephan Asseo found freedom and adventure. Today, the plot of land is home to L’Aventure Winery, a tasting room and 126-acre estate vineyard. Asseo visited nearly 50 sites in the Paso Robles appellation back in 1997. The piece of property guarded by a live oak forest was one of the last on his list of possible sites to start growing grapes and making wine his way. “I got right away a good feeling,” Asseo recalls. “My feeling, my heart told me it was the place. And so, it was start of the big adventure or L’Aventure. “The idea was to make a wine not of my appellation but to make the wine of my own place,” he says. Asseo wears casual jeans and a work t-shirt most days. And, still sports a very healthy French accent. “I hope that you can understand my accent,” Asseo says jokingly, “maybe you will need an interpreter.” Since coming to America in 1998 from France and putting out his first vintage in 2004, the self-described maverick has garnered international and national acclaim for his “crazy red blends.” Many have tried to replicate his crazy blends of cabernet sauvignon, syrah and petit verdot, but few have been able to achieve his success. In August of 2013, the Wine Advocate gave his 2010 Cuvee Antolien a 97 point rating and the 2011 Optimus, the winery’s flagship, a 94. Of the 10 L’Aventure wines reviewed all were in the 90s — the lowest was 92 points (2012 Estate Cuvee Blanc) while the highest was a 97-100 for the 2012 Cuvee Chloe. “I was blown away by these wines,” the remarks in the review stated. “Easily the most impressive lineup I’ve ever tasted from proprietor Stephan Asseo. These 2011s show the purity and focus of the vintage, yet balance it with incredible richness and texture that never seems cumbersome of heavy. …Make no mistake about it though, these are all big, ripe wines; I find them utterly compelling and hard to resist.” Asseo is proud of the marks he’s received over the years, but says it’s not what drives him. He’s simply trying to make wine that best expresses the terroir. “I am production motivated,” Asseo said, “rather that market motivated. While others are trying to grow the grapes that the public is demanding, I choose to grow what I am sure is best for this area and the climate. I can’t work against nature. If you grow

Summer 2014

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L’Aventure Winery

a shitty fruit, you will most likely make a shitty wine.” Asseo is no stranger to winemaking having learned the trade in Burgundy and later while owning a successful winery in Bourdeaux, France. The move to California and, ultimately Paso Robles, was prompted by Asseo’s wanting to break away from the strict confines of France’s appellation system that governs for instance the grape varieties that can be used in a region or the minimum amount of alcohol the wine must contain. The liberating wines that Asseo has produced since moving to Paso Robles would have come at a great price had he stayed in France. “Even though I was happy in Bourdeaux, it was a great place to live and make wine, I was kind of frustrated. Not so much flexibility in Bourdeaux,” Asseo says, recalling how a fellow winemaker that he admired lost his appellation in France because he put some cabernet in his syrah. “I tasted his wine I really enjoyed,” Asseo says. “I was very amazed by the wine. I think that was the first seed.” Asseo grew up in the suburbs of Paris, France with no farming background. “I was a city-boy, not a farm-boy,” Asseo said, “so when I told my parents, at 13, that I wanted to be a farmer, they had

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little faith in that.” Asseo graduated high school in 1977 at age 18 and still felt the desire to farm. “I had considered growing wheat,” Asseo said, “but I realized that a wheat farmer has no control over his final product. He grows his wheat all year and harvest it, just to sell off to someone else to use. With wine, you choose your plants carefully; you grow a fruit you are proud of, then you harvest, blend and mature the grapes, which can take two and a half years. Then you make the wine you are proud of.” In order to pursue his dream, Asseo was eventually accepted into a school of agriculture and began his schooling in Burgundy, France. At the age of 23, when finished with schooling, Asseo bought his first property in Bordeaux. He moved in with his wife, Beatrice, and spent the next 10 years building the winery and their family. In 1997, with his wife’s blessing, Asseo looked to move away from France and its stringent winemaking laws. They sold the winery in France and first looked to Australia, South America and then California. “So we started looking around the wine areas in California, like Napa Valley, but when I came to Paso Robles, I fell in love,” he says. In 1998, the Asseo family moved into a trailer to begin L’Aventure.

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“There was nothing,” Asseo said, “it was totally rural, so I got to start from scratch. I planted the whole vineyard myself, it is my baby.” In the vineyard is where visitors to L’Aventure will most likely find Asseo. “The only way to make a great wine is 80 percent to focus on the growing side,” Asseo says. “I try to tell people if my wines are correct it is because I work like heck in the vineyard.” The couple have three children. Antoine is a practicing physician. Julien is a professional chef, and daughter Chloe has moved back to help with the winery after studying fashion in France. The Asseo’s no longer live in the mobile home. A new tasting room with a wine cave are in works for the property. Asseo is proud that “Paso has stayed very authentic” through the years and is willing to help his fellow winemakers and growers. “The more we will be producing good wine, the better it will be for the area and myself,” he says. “I see no reason to keep everything to myself.” L’Aventure winery is located at 2815 Live Oak Road off of highway 46 Paso Robles. The tasting room is open by appointment only seven days a week. Their website is www.aventurewine.com.

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Summer 2014

Winemakers Photos by Allyson Oken

Vines on the Marycrest Winemaker

Victor Abascal Zen the Art of Wine Making

By Allyson Oken Of VINO

aking wines with grace and precision is the vision of winemaker and owner of Vines on the Marycrest, Victor Abascal. Celebrating its 10-year anniversary in 2015, VOTM has a rich history of making wines in fledgling Paso wine country. Abascal described how his winemaking philosophy has evolved from a time when he was making wine in his home to his realization that there is a Zen to it all.

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“I used to spend half an hour telling people what my philosophy is and then I overheard a Chinese proverb and I thought, ‘Wait a minute, that boils down what I have been saying,’” Abascal explained. “My philosophy is, ‘Begin with the end in mind’ and you just have to think about it if you have a destination it is a lot easier to get there then if you don’t know where you are going in the first place. I really visualize all the wines I want to make and then I determine if the grapes that are coming in that year are capable of doing that. It is all about visualization and seeing the finished product and

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then you just go in there simple. My other philosophy is just because you can doesn’t mean you should. The trend here in Paso is big wines and I prefer to create wines with grace and dynamics. A big wine should be a big wine that tells you it is not trying to do that. I want a very cordial down home sort of come-on-in kind of wine.” Abascal went from being a record production guru and musician to making wine in his garage, kitchen and bathroom — really all-over-the-house wines. It is because of his connections in the music industry that he is able to get big name acts

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Vines on the Marycrest

Next to the old growth zin atop the Marycrest all of Paso is laid out like a patchwork quilt of vibrant colors of spring.

to come play at his winery. Abascal even names some of his wines after song titles and lyrics. As a young man, he would go listen to killer bands in L.A. and then make tubs full of wine. Explaining that his entire house was his winery as a young man he felt this was a really good way to learn. “I am completely self-taught. When people ask me how I started, I tell them that I made a lot of bad wine until I didn’t,” Abascal explained. “Really I am an engineer by trade and so I took an engineer’s philosophy toward doing it very systematically and scientifically and really doing as much experimentation as possible. It is a really cool thing to take the same grapes and do five different things with that same lot of grapes. From vintage to vintage there is not enough control in the experiment so you can really see that if you take 750 pounds of grapes and do five very distinctly different things to them you can really see the results of it and I did that over and over. So I took a really accelerated home education course and all the while I was traveling a lot going to Portugal, Spain, Italy, France, Napa, Temecula, Sierra Foothills and Paso Robles. When I stopped being in bands I took that energy and put it into making wines.” Vines on the Marycrest makes all its wines by hand so there’s a limited amount of wine, about 1,500 to 2,000 cases a year.

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These small-lot wineries are gems in that when you get a winemaker that moves every single cluster of grapes by hand and babies the grapes from vine to bottle the final product is wine that is more refined, tasting the love and effort that goes into it. Abascal prefers the more hands-on method to making wines, saying that is how he knows to do it. He also goes about barrel aging in a different way as well. Abascal likes to use metallic containers as well as barrels. “I go about barrel aging in an unusual way,” said Abascal. “I never like to go into new barrels with new wine because I am oaking things that I am just going to throw away. Well, if you just have a bunch of muck in there — which is fantastic muck — you are oaking mud. So I like to put clean wine into new oak, but I like to stay on the muck as long as I can. So my transition into new oak is very late in the game, so I kiss wine with oak and then bottle it right then and there.” VOTM boasts some of the oldest zinfandel vines in Paso Robles on its property. Abascal explained that this is what brought him to this location and inspired him to create the wine ‘My Generation.’ It is a lovely, well-balanced blend as all his wines are very thoughtful and thought provoking. “This is the wine that I came up here to make, it is called My Generation. Every

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other wine we make now grew from this,” Abascal explained. “This was the zinfandel planted 57 years ago and Rhone blend. This blend always has the same four grapes in it and it is sourced from the oldest grape on the property. It is zinfandel dominant… [but] this is zin, syrah, Mourvedre and petite sirah. Those three blenders are always there in various percentages depending upon the characteristics and personality of the zinfandel itself. That’s the old begin-withthe-end-in-mind mentality. What is my zinfandel saying? What does my zinfandel want? And what out of these three grapes are going to help my zinfandel? The blenders become the assist modules. I always make wine with the base wine in mind. Sometimes I use blenders to take things away and sometimes I use blenders to add something to sculpt the wine. If you think about your base wine as the core or body, it is easy; it becomes simple. You can tell what this base wine wants. Just drink it; you only have so many things you can do to it.” To learn more about Victor Abascal and his wines, to taste the precision of his work and hear the amazing musicians he hosts at his venue, visit www.vinesonthemarycrest.com. The wines will not only entice patrons, but the atmosphere, the jovial owners and winemaker will as well.

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Feature

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The Central Coast’s friendliest party

Atascadero Lakeside Wine Festival A Relaxed Evening With Friends By Paula McCambridge Of Vino

tascadero is a community that doesn’t put on airs — its Atascadero Lakeside Wine Festival is a wine festival with the attitude of, ‘The more the merrier.’ Everyone’s welcome, and bring a friend with you when you come by.” Paso Robles’ relaxed neighbor, Atascadero is often compared to Andy Griffith’s Mayberry where neighbors know each other and lend a hand wherever it’s needed. It’s a place where the people love wine as well as the rest of the Paso Robles wine region.

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The community’s success is often found in its partnerships, and this year, the19th annual festival will be Saturday, June 28 and is being organized by the same committee as years past, but with administrative duties assumed by the active Atascadero Chamber of Commerce. “The committee has been so successful in its management of the festival that it can now use help in some of its organizational needs; that’s where we at the chamber come in,” said Atascadero Chamber of Commerce President and CEO Linda Hendy. “We want everyone to know, though, that we have the same committee members, same great festival and, of course, our same fearless leader

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in charge, Barbie Butz.” Butz is a quick-witted Atascadero mainstay who has served on the wine festival committee all of its 19 years and has served as chair for the past 16 years. She gave some thought to what makes the Atascadero Lakeside Wine Festival stand out from so many others in the region. “It is unique in size -- 80 local wineries; it makes it comfortable and not overcrowded,” she said. “Also the location. It takes place in our beautiful Norman Rockwell park setting, beside our small lake and next to our lovely Charles Paddock Zoo -- over six acres of green grass and wonderful old trees, dedicated to the recreation

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Atascadero Lakeside Wine Festival and enjoyment of the community and its families.” Rather than overpopulating the sprawling park, the festival across those six acres and, instead of competing with the intense midday sun, typical of Central Coast summers, the festival is from 4-8 p.m. when the day starts to cool and daily soft breezes roll across the space. “It stands out because it has an intimate feel, some say it is low-key, not hurried; the hours are perfect for the weather here in Atascadero, 4-8 p.m. on an early summer evening, Butz said. “Wineries are local. Those who are serious about their wine can ask questions, practice their tasting techniques of ‘swirl, sniff, sip and spit, and discover new wines to add to their list. Wineries like the fact that they actually have a chance to chat with locals and visitors to answer their questions and listen to their comments about wine. We call it a “Boutique Wine Festival”meaning small and special, featuring some of the best local wines produced and offered on the Central Coast.Our committee is dedicated to seeing that our visitors have a great wine experience and that they will want to come back again and again.” Wine isn’t the only art filling the park on June 28. There will be live music, artists featuring their work, food vendors, including local chefs. This year, crowd favorites Guitar Wizard, Billy Foppiano and the Mighty Croon Dogs will be back. “Atascadero Lake Park is beautifully located in the heart of the Central Coast and is a perfect place to enjoy a warm summer evening,” Hendy said. “This festival is heavily attended by San Luis Obispo County residents who enjoy a ‘locals’ atmosphere and visitors who feel that this is the best kept secret. Local wineries often say that this is their favorite festival where they get to enjoy talking to and educating the attendees about their great wines. I think what sets us apart is the fact that it is set in a large park with plenty of room to set up a picnic and take your time between each wine tasting. There is not a ‘hurry-up’ factor with this event; we want you to take your time and enjoy the

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Erin and Matt Turrentine are returning visitors to the Atascadero Lakeside Wine Festival.

Volunteers at the Atascadero Lakeside Wine Festival put wristbands on visitors.

beautiful outdoors, the great wine, food, music and art provided by the festival.” For more information on the festival, go to www.atascaderochamber.org/wine-festival or call the Atascadero Chamber of Commerce at 805-466-2044. Tickets are $50 each in advance and $55 at the event. Maria and Stu Goldman of Frolicking Frog pour their medal-winning wines at the Atascadero Lakeside Wine Festival

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Summer 2014

Feature

Wine Down Designs

Unique Furniture Made From Used Wine Barrels By Luke Phillips OF VINO

or a little over a year now, Atascadero residents Will Keiper and his wife, Erin White have been crafting unique furniture made from a reclaimed resource that is more than plentiful in the Central Coast region — used wine barrels. Keiper first got the idea after spotting some discarded barrels while doing carpentry work at Venteux Vineyards in Templeton. He made his first set of wine barrel furniture to go in his own backyard, but it was such a hit with friends and family that he and Erin decided to go into business and

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their company Wine Down Designs opened for business in 2013. White says her husband spends up to two weeks working on each set of furniture, putting barrel slats together like a jigsaw puzzle. “Each piece on each barrel is different, the way it’s going to sit on the floor, which piece is going to work best — he really has to look at it,” she said. “The sanding alone, to get down to a smooth thing that anyone would want to sit on is probably the biggest part of it. Each one is a labor of love.” White says that since each wine barrel has little differences, each piece of furniture

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is also very unique, and although Keiper tries to match styles as much as possible on sets of furniture, small variations are unavoidable. “Some are thicker and some are thinner, some have a little curve — they’re all different because every barrel is different,” White said. “Some may sit a little lower or a little higher, just little things like that.” Wine Down produces four different types of furniture items made completely from recycled wine barrels, including a fresh take on the classic Adirondack chair, an end table meant to go along with the chairs, bar stools and large and small serving platters.

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Wine Down Designs White says their version of the Adirondack chair is the “epitome” of the Central Coast style, with a ‘lay back and relax’ attitude and incorporating the local wine industry as well. She says the chairs give wine aficionados the ultimate wine drinking experience and pointed out that they can often tell clients which winery the barrels came from and what type of wine they held. “It’s neat to be able to give a product where they can sit and drink their wine and sit in the wine barrel chairs from the same winery,” she said. In some cases the chairs even retain a hint of odor from the wine they held and for customers who are after a more natural look, Keiper can forego the sanding on one side, leaving the red stain from the wine on one side and a beautiful oak finish on the other. Wine Down even takes custom orders and can make chairs out of barrels from a specific winery on request. Wine barrel chairs range in price from $375 up to $400 each, or $800 for a set of four chairs and a matching table.

Wine barrel platters come in two sizes — the larger almost the full length of a barrel — and range in price from $75 for the small size or $150 for the large size and, unlike the other furniture, the platters also include the original metal bands off the barrels they’re built from, adding an extra touch. White says that their furniture items are very popular with the wine tourists who flock to the Central Coast in the summer time, often looking for one-of-a-kind decor they can’t find elsewhere. “It’s a pretty unique product,” White said. “You’re not going to find it in stores in L.A. They really like that sort of custom idea.” For those interested in seeing more of Wine Down Design’s offerings, Erin and Will show furniture by appointment at their home in Atascadero and can be reached by phone at 805-748-5060 or by email at info@winedowncentralcoast.com. For more information you can also visit Wine Down Designs online at www.winedowncentralcoast.com.

Will Keiper first got the idea after spotting some discarded barrels while doing carpentry work at Venteux Vineyards in Templeton. He made his first set of wine barrel furniture to go in his own backyard, but it was such a hit with friends and family that he and Erin decided to go into business and their company Wine Down Designs opened for business in 2013.

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Erin White says that their furniture items are very popular with the wine tourists who flock to the Central Coast in the summer time, often looking for one-of-a-kind decor they can’t find elsewhere.

Kim White says her husband Will Keiper spends up to two weeks working on each set of furniture, putting barrel slats together like a jigsaw puzzle.

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FOOD & WINE

Cass Winery Executive Chef Jacob Lovejoy

Back To The Land Lovejoy Pays Homage To Farm-Fresh Upbringing

By Hayley Thomas For VINO

ass Winery Executive Chef Jacob Lovejoy not only creates masterfully paired meals, he pays homage to his authentic farm-to-table upbringing with every flick of the wrist. On most days, you can find Lovejoy house-curing slabs of bacon, preparing burgers sourced from on-site beef or tending to his burgeoning garden brimming with lettuce, beans and herbs. Growing up in the rural Central California Valley town of Clovis, young Lovejoy enjoyed a 3.5-acre playground accompanied by sheep, cows, chickens and turkeys. Bountiful fruit and nut trees dotted the scenic landscape. “We were sustainable before the word ‘sustainable’ was cool,” the chef said with a gregarious smile. The lifestyle was borne out of necessity: Lovejoy’s parents worked hard to feed four kids, often succumbing to their son’s passionate requests to help out around the kitchen. “My mom told me I would push a stool up to the counter and reach up to the stove and start stirring,” said Lovejoy with a chuckle. “Even during elementary school, if there was a summer learning program, I would take the cooking class.” It wasn’t hard for the young cook to gain an intimate understanding of fresh, natural food. Around the Lovejoy household, traditional Americana meals were cooked simply and with a reverence for the land. “This kind of living was really the norm where I grew up,” said Jacob. “We ate every part of the cow, and I only knew eggs as being brown. White eggs in books and things always looked strange to me. We raised Rhode Island red chickens, so that was just what we knew.” Located at 7350 Linne Road in eastside Paso Robles, the rural feel of Cass Winery is very much akin to Lovejoy’s old stomping grounds. More than 140 acres of vineyards provide a breathtaking backdrop for the chef’s culinary creations; the scent of smoldering syrah vines — used to smoke the chef’s popular house cured bacon — wafts on the warm, afternoon breeze. “When I first started, we were doing only about 10 lunches

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Featured Chef or so a day,” said Lovejoy. “I realized early on that there was an opportunity here to emulate what I know best; this is really a farm, and I have really tried to pay homage to my upbringing through the food.” Throngs of wine tasters flock to the winery’s sun dappled veranda daily for juicy estate grown Rhone whites and well-balanced, fruit-forward reds, each paired expertly to Jacob’s bountiful menu. Patrons get more than a nibble of bread and cheese: Lovejoy serves up California-style crab cakes with house-made remoulade, samosas accompanied by hand-crafted hummus and garden-fresh greens mixed with Lovejoy’s refreshingly zesty blood orange dressing. It may be hard for Cass Winery regulars to believe, but the chef only began seriously chasing the culinary field in his late 20s. After years of bartending and psychology classes, he finally enrolled in a culinary program. The star pupil graduated from a Le Cordon Bleu satellite program in 2005. “I excelled,” said Lovejoy, who has since

gained experience at high-end eateries and high-volume establishments throughout the California Valley and Central Coast. “People told me to do what I love, and I finally did. It just clicked.” Thanks in large part to Lovejoy’s passion, the Cass Winery facility now boasts a Santa Maria style barbecue, taco bar, smoking shed and more fresh food ideas are always in the works. Cass Catering, which spurred from the success of the kitchen, is well-known in the area for providing high-end catering services for a myriad of private and community events, including weddings. Since coming on board in 2009, Lovejoy has also received an immersive education in food and wine pairing. His philosophy is simple. “It’s important not to overpower either the wine or the food, while still building layers of complexity,” said Lovejoy, who is currently working on drying various meats to create his own charcuterie. “Every year, I try to up my game,” the chef

added. “One year it was the garden, and then it was cows and chickens. Every year, I keep myself interested, and I aim to keep expanding my horizons. Maybe fresh sausages will be next.” Looking ahead, Lovejoy is eager to harvest his newly-planted veggies, which will no doubt be served up fresh and unfettered. The chef’s first daughter, Hadley Rose, is due to sprout on June 9. “Cass Winery still feels like my baby, and we’re all just growing together,” said Lovejoy. “When I walk into a room of people eating and it’s quiet — and all you hear are the clinking of forks — you can tell they’re enjoying the experience.” For the chef, it is that feeling that gives him goose bumps again and again. “It is a beautiful thing,” he said. Cass Winery is open daily from 11 to 5 p.m. For more information, call 239-1730. A full menu can be found at www.casswines.com.

Call (805) 438-3120

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Summer 2014

FOOD & WINE Olive Oil

Olea Farm A Petite Piece of Provence in Paso Robles

By Laura Ness For VINO

bundant sunshine bathes the 1,200 sage-colored olive trees in Mediterranean bliss as the Templeton Gap breezes rustle their leaves. It’s peaceful and fragrant outside the little Olea Farm tasting room and all kinds of fragrant on the inside — and tasty, too. You’ll feel as if you’ve been swept to the south of France — Provence, perhaps — as the aromas of citrus, herbs, soap and roses create a magical perfume. This place is not just about olive oil, although that is the main portion of the program. Here, you can also sample and purchase olive oil-based soaps, body lotion, scented candles, special herb mixes (true Herbes de Provence, sans lavender), artisanal sea salts and stuffed olives. The décor evokes a Parisian salon, and there’s a good reason for that. Olea Farm proprietors, Yves and Clotilde Julien met while students in Paris. She’s an “Army brat,” her Dad is American, her mother, French. She grew up in Europe, landing in Paris in time for high school, where she met Yves. They worked for many years in Paris, where she was an interior designer and executive housekeeper for high-end hotels, while Yves ran a large maintenance company, employing upwards of 200 people. Then, something happened in the labor market that changed their lives forever. “In 1999, it was a mess in France,” Yves explains. French workers decided to shrink the 40-hour workweek to 35, but employers still had to pay them for 40. The couple sold everything and moved to California, eventually finding their way to Paso Robles, where they began planting olive trees with the help of UC Davis. They also began planting orchards for other people and with the growing number

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of olives coming on the market, it became obvious that the bottleneck was a lack of mills. Basically, you have two choices if you want to make oil: haul the olives to the few mills that exist in California, or bring a mill to the olive orchards. The couple decided to invest in the latter, and now own one of four mobile olive mills in the world: and the largest. The others are in Argentina, Spain and Temecula. The inspiration for the mobile mill came while they were at Victor Hugo Winery in Paso Robles, watching a mobile bottling line in action. They looked at each other and said, “Voila!” They then custom-engineered the clever rig, which they’ve been using for four years now, with the help of an electromechanical engineer. Built in Fresno, the trailer is fully self-contained, including an onboard generator that can operate the high-amp milling equipment and centrifuges. The only thing required on site is a potable water source for cleaning the equipment. For the amiable, outgoing couple, the best part of having the mobile mill is going to wineries for club parties where members bring their buckets of olives from their own trees and everybody gets a chance to take home their own olive oil. Clotilde smiles as she recalls the time a couple drove all the way from Las Vegas, their Escalade filled with laundry baskets loaded with olives. “They were so thrilled to drive away with a gallon of their own oil!”

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Picking the olives is the hardest, most thankless part of the process, the couple says, although there are people who find it amusing. They’ve developed a special rake that helps remove the fruit more easily, and are traveling to hubs, like Santa Barbara, Carmel Valley and King City, where the fruit of enough orchards can provide the minimum tonnage — five — to feed the beast. Much of the olive oil the couple processes goes to restaurants, and they’re constantly amazed at how this side of the business grows, especially in the area of vegan and vegetarian cuisine. Did you know that a 50gallon drum of oil weighs 420 pounds? Although the couple makes 10 different types of olive oils, their blends really show their talent, much like a winemaker’s blend showcases their true inherent talent. I particularly loved “Crescendo,” a blend of 80 percent Arbequina, a small Spanish variety that loves Paso’s Mediterranean climate,

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Featured Olive Oil and 20 percent late harvest Tuscan olives, dark and richly fragrant. It starts out round and buttery up front, and then builds, crescendo-like to a pungent climax of flavors that refuse to leave the back of your throat. It’s

rare to see specialty olive oils like this available in large format, but Yves and Clotilde have taken the olive oil to wine analogy all the way to magnums. One of their top restaurant sellers is the kumquat-infused oil: lightly citrusy in a light-footedly orangey way. The other is the lemon blush, which is very delicate. The basil is also divine. And then, there are the flavored balsamics, salts and herbs. Try them all: you’ll be amazed. You might even start spontaneously speaking French.

In addition to olive oil, people at Olea Farm can sample and purchase olive oil- A view out a window shows the manicured grounds of based soaps, body lotion, scented candles, special herb mixes, artisanal sea salts Olea Farm and stuffed olives.

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OPEN DAILY 11AM – 5PM | JUST MINUTES FROM DOWNTOWN PASO ROBLES 6385 CROSS CANYONS RD, SAN MIGUEL CA 93451 | 805.467.0014 | VILLASANJULIETTE.COM

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Kiamie Wine Cellars

Mention this ad and receive complimentary tastings! We are located on the beautiful Westside of Paso Robles at 9750 Adelaida Road. 805-226-8333 â&#x20AC;˘ www.kiamiewines.com Summer 2014

Summer 2014

Feature

Photos courtesy of Matt Wallace

kayak nature tours

A New Outdoor Adventure for Margarita Adventures Kayak Tour Opens Up Beauty and Wilderness of Santa Margarita Lake

By Hayley Thomas For VINO

argarita Adventures is expanding its outdoor empire to include kayak nature tours on Santa Margarita Lake. Margarita Adventures coowner and avid outdoorsman Karl Wittstrom said the new offering will provide tourists and locals a chance to unplug while taking in the wonders of Mother Nature. The company is also home to several zipline excursions located on their Margarita Ranch property. “As a society, we have become disconnected from the little things that make our world go ’round,” said proprietor Karl

Summer 2014

Wittstrom. “Our kayak tours reboot that connection, and will send [visitors] home with a renewed appreciation for the power of nature.” Known for its scenic rock formations and wildlife, Santa Margarita Lake offers a secluded setting home to many animals, including eagles, hawks, herons, pelicans and deer. The Santa Margarita Lake Natural Area spans several thousand acres of designated open space. “We were looking at ideas to enhance the experience in San Luis Obispo County, and there seemed to be quite a few interesting kayaking opportunities on the coast from Monterey to Ventura,” said Wittstrom. “We

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went out to Margarita Lake and realized it was really beautiful, but also overlooked, because people can’t swim or water ski in it.” Currently, water levels are resting at 30 percent, according to Wittstrom. The company aims to create “vigorous yet relaxing excursions” appropriate for all ages. The tours span four hours and a total distance of three miles. Along the way, tour guides provide guests with insights into the environment of Santa Margarita Lake. Wittstrom said a portion of Trout Creek, which runs through Margarita Ranch, may also be opened up to the public. “We are seeing a plethora of birds of prey

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Margarita Adventures

Margarita Adventures’ new kayak nature tours aim to showcase the natural beauty and wildlife of the Santa Margarita Lake area.

there, and bald eagles are becoming more prevalent in this area,” said Wittstrom. “We are hopeful we can open that part of the ranch up for a nature tour.” As for how long the kayak season will run, Wittstrom said that will depend on the popularity of the excursion. “The kayak tours are a fitting companion to our established zipline tours,” he said. “The ziplines are more thrilling, while the kayaking is more relaxing. But both provide a memorable vantage on our natural surroundings.” Guests are provided personal instruction and will sit tandem in a Perception Sport Conduit 14.0 kayak during the tour. Small children can occupy a third seat placed in the kayak; however, small children are not advised to paddle.

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Tickets cost is $79, and $59 for ages 14 and under. The cost includes the kayak tour and a picnic lunch held at the midpoint of the tour. Tours are offered Friday through Sunday starting at 10 a.m. For more information, visit www.margarita-adventures. com.

Deanna Pond Broker/Owner

3058 H. De La Rosa Sr. St., (Next to Denny’s) Soledad, CA. 93960 FREE PROPERTY VVALUES CALL DEANNA TO FIND OUT WHAT YOUR PROPERTY IS WORTH

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Summer 2014

Feature

Ben Lunt

Key to Success is Desire Tobin James’ Lunt Sees the Bigger Picture By Allyson Oken Of VINO

eeping it simple, providing a product that people want and teamwork are the keys to success in the wine industry, says assistant general manager of Tobin James Cellars, Ben Lunt. After 13 years climbing the ladder rung by rung, Lunt knows the business and how to run a tight ship while still having a great time.

Summer 2014

“I try to keep it simple,” said Lunt. “The tag I wear may say assistant GM, but what I do is kind of all-encompassing. I started in 2001 when I walked in the front door begging for a job. I started just pouring wine for them one day a week and the rest is history. From there, things started growing and we started building out. With the boom from 2003 to 2006, we were shipping a lot more so I was helping with that. Then we started producing larger format bottles, which we had never done. Then

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there was construction and expansion. Although I didn’t swing any hammers, there was still layout and design work for me to do and thoughts to process, as far as having our bars built for us and how we wanted those to look. It just depends upon the work of the day I guess. It does not exclude me from cleaning up or washing down a vat. We are just taking care of business around here.” TJC has about 25,000 club members — this is a true testament to the wine.

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Tobin James Cellars With an open, inviting atmosphere in the tasting room, a reasonable price point for wine, their great wine club events, invitations to different vacation packages and so much more, Lunt says this is the key to the success of their wine club. It is that and the amazing team he works with that make work worth going to every day. “The crew that runs the tasting room now is self-sufficient. They don’t need my help and that is a testament to everyone here that works at Tobin James,” Lunt said. He expressed any one of the team can take action and work on many different projects from shipping and wine club, to making customer calls to rewiring a POS sound system. “Any one individual in here is quite capable of all of it. It makes it easy to get everything done because you don’t have to worry about the limitations of a job title or description. If something needs to be done the first person to get to it is the one that is going to do it. It is all about teamwork here, and we have a great team. There is no doing any of this on your own; you have to trust everyone around you. I feel really fortunate to have had a great team all 13 years that I have worked here. In the grand scheme of the tasting room, it’s really unique work environment to have a team that takes care of business without tension or ruffling feathers.” With such a great group in the tasting room, Lunt has time to take on more important projects. Some of the projects the Lunt is overseeing now are the guesthouse remodel and an event at the Bacara Resort in Santa Barbara that he was able to do some design work for. He explained that design work of this kind was a new avenue for him that has been very fun and interesting to pursue. Lunt says that with spring break in full swing, he has been spending most of his time in the tasting room talking to people. Over the last 13 years, most spent behind the bar pouring, Lunt has seen a lot of happy people come in to fulfill a desire. “Who hasn’t come across an interesting moment or two when there is alcohol involved?” asked Lunt. “For the most part, the funny or fun parts of this job is meeting new people, and being that alcohol is involved, is that 99 percent of people in the 13 something years I have been here are happy. Wine is not a necessity like going

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to the doctor or the mechanic; it is a want, a desire. They all want to be here and you can see that in the customer’s actions and interactions. A few glasses of wine in, people start to be creative and everyone has a good time. The fact that wine is unique in the sense that it is a product that everyone wants just lends itself to the sales of the product. We are a destination. People come here for the wine. To see two full bars on a Wednesday afternoon when it is cloudy and raining outside, it speaks volumes to the product. It is such a fun product! I don’t think I would like to do anything else. It is a great place to work and I love the challenge.” When you are talking about the space of the tasting room, it looks grand with its

amazing wood-carved embellishments surrounding all three bars giving the appearance that TJC is part of the big-time wine producers in California. TJC is actually on the small to medium size of producers for California. It’s still a family-owned and operated business keeping local roots and is still using homegrown fruit. TJC is very family-oriented in the sense that two families run the business and are on location every day. To learn more about all that Tobin James Cellars has to offer, visit the tasting room located at 8950 Union Road in Paso Robles. Interested parties can also call Ben Lunt to set up a tour of the grounds and facilities at 805-239-2204, or visit the web page to see what TJC is all about at www.tobinjames.com.

Ben Lunt has been working at Tobin James Cellars for the last 13 years and has a wealth of experience to impart regarding how to run a successful wine tasting room.

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Summer 2014

Architecture & WINE

Photos courtesy of Law Estate Wines

Modern Elegance

Law Estate Wines Tasting Room Clean, Elegant and 80 Percent Glass By Hayley Thomas For VINO

“Refined,” “elegant” and “well-structured:” These are words you could easily use to describe a top-notch bottle of wine. In the case of Law Estate Wines, this description works double duty, encapsulating both the tasting — and the tasting room — experience. Situated atop a Peachy Canyon peak and surrounded by sprawling vineyards, the Law Estate Wines tasting room is a beacon of sleek, modern design. Designed by BAR Architects, the structure includes an on-site winemaking facility featuring cutting-edge technology. The tasting room first opened to the public in late December 2013. Tasters will likely notice the large amount

Summer 2014

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Law Estate Wines

of glass used within the striking structure, which sits at an elevation of about 1,700 feet. About 80 percent of the tasting room is clear, allowing for unencumbered views of the vineyard and surrounding hilltops. “Tasters are looking into the vineyard and seeing where our estate fruit is coming from,” said Law Estate Wines General Manager Oliver Esparham. “We try to really highlight the sense of place here, so that tasters can see what part of the vineyard that Grenache they’re enjoying was specifically sourced.” A nearby wine library features vertical tastings of the Law Estate Wines brand as well as a plethora of bottles from around the globe. “The wine library allows us to share and compare a Syrah from Northern Rhone to a Syrah from our estate vineyard,” said Esparham, adding that education is important to the winery. The folks at Law Estate Wines sure did their homework when it came to crafting a high-tech and eco-friendly business. Built into an existing hillside and nestled nearly 90 percent underground, the winemaking facility boasts several vertically-stacked

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tiers. The operation utilizes gravity-flow technology, individual vineyard block fermentation and state-of-the-art concrete fermenters. “The building corresponds directly to the natural materials of our site: the hilltop topography and climatic influences of sun and wind,” said Esparham. “The resulting Located about 1,700 feet above sea level on a Peachy Canyon peak, design is contex- Law Estate Wine offers up unobstructed views of rolling hills and tually modern and estate vineyards. expressive of the give tours of the facility to the public. various uses con“Architecturally, the tasting room is extained within the winery. “ citing and stunning and the presentation Esparham said the tasting room may offers up a welcoming adventure,” said Esbe sleek and clean, but the bar is always parham. “The experience revolves around filled with colorful chatter. On any given the inherent brilliance of the vineyard and day, tasters will find winemaker Scott the feeling of being high up on limestone Hawley, his two assistant winemakers or caps. It’s where that special ‘sense of place’ any number of friendly tasting room staff. really shines through.” Winery owners Don and Susie Law often

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Summer 2014

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Featured Tasting Room

Steeped in History and Family Tradition Turley Welcomes You Home By Paula McCambridge Of VINO

ven before visitors reach the Turley Tasting Room in Templeton, they’re surrounded by Turley wine history. Motoring along Vineyard Drive, guests are surrounded by nearly century-old, gnarled zinfandel vines. The tasting room itself is the original Presenti Winery, where wines were made in the mid-20th century. The building is a sturdy structure constructed in 1934 right after Prohibition was repealed. The grapes were growing well before that and Turley Wine Cellars manager Malani Anderson laughs an infectious outgoing laugh when she

Summer 2014

says, “I’m sure no wine was made during Prohibition.” Larry Turley purchased the 120 acres, 40 of which are planted to vines, and respecting those who came before him, he continues the tradition of the Presenti family with the Presenti red table wine. Many of those working in the tasting room have been there for more than a decade, just as many of the guests represent generations of families who make Turley a regular stop when visiting the Central Coast. “A lot of people have been coming for decades,” Anderson said. “People who come in were here as kids running around playing in vines.”

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The tasting room is a sight to behold — the ceilings are high, around two stories. There’s a lot of wood, which creates a warm feeling in the room. “It’s warm and friendly, not palatial or cold at all,” Anderson said. “You can see it’s elegant, but you can sense that it has history. There are two, large plate-glass windows overlooking the winery, and the bar is impressive, too.” The bar is made from a 22-foot-long center cut of a 200-year-old black walnut tree. “It’s definitely a centerpiece,” Anderson said. Anderson is so enthusiastic about Turley, she appears to be family. When asked if she

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Turley Tasting Room

The tasting room is grand and welcoming — ceilings are high, around two stories. The bar is made from a 22-foot-long center cut of a 200-year-old black walnut tree.

is, she laughs and says everyone at Turley is either family or like family. “I’m a third generation Central Coast resident,” Anderson said. “It’s true of a lot of our tasting room staff; most of us have been with Turley eight to 10 years. Just about everybody who has been hired in the last 13 years is still here. Our staff is more like Turley family, so everyone knows the whole history about the old vines. We get really excited when we talk about the wines and vines.” History — of the grapes, of the families who have farmed the land, of the Turley family itself — both blood and longtime staff — and of generations of guests — its central to Turley’s outlook that seems always to include the past and the future in the way winemaking is practiced today in the present. “We’re dry-farmed 100 percent,” Anderson said. “There’s no irrigation whatsoever; there’s never been a drip system on this property. For new plantings, that one vine will get a five-gallon bucket of water with a pinhole in it, and that’s it. It’s on its own after that.” The vineyard is certified organic, as are all vineyards Turley owns or leases. All grapes Turley uses are either certified organic or grown organically without certification. Guests can savor Turley’s zin as well as its other wines in the tasting room that is surrounded on all three sides by vineyards. There’s also a large veranda that sits under the shade of olive trees and is furnished with Adirondack chairs and tables. If all goes well, the future will bring a rare food treasure, the truffle. “We have olive trees where we’ve planted black perigord truffles,” Anderson said. “We have 2,000 trees that will help us yield expensive truffles, but that’s in the future. We haven’t had success with those just yet.” The 2011 Turley Dusi Zinfandel was rated No. 12 of the Top 100 Wines in the world by Wine Spectator Magazine, and that’s partly thanks to Turley Winemaker Tegan Passalacqua. Turley is located at 2900 Vineyard Dr. For more information, call 805-434-1030 or email pasorobles@turleywinecellars.com.

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The Turley tasting room is a sturdy structure constructed in 1934 right after Prohibition was repealed.

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The BARN is FULL Professional & Friendly Service

15 NEW VENDORS! A NEW TREASURES

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ART & WINE Featured Label

Art Imitating, Wine Imitating Environment Brian Benson Cellars: Taking Label Art and Wine To the Extreme By Allyson Oken Of VINO

udging the terroir-driven wine by the terroir-driven label is not the same thing as judging a book by its cover. In the case of Brian Benson Cellars, they truly capture the essence of the wine through their label art. Terroir is a French term that is defined as the sum of all the natural parameters (i.e., soil, topography, climate, influences and characteristics of wine). This is the method and the mad genius behind terroir-driven wine and label producers is Brian Benson, owner and winemaker at BBC, and Adam Eron Welch, artist and assistant winemaker. When BBC first opened, the labels were modeled after hot rods. Benson expressed that he really likes cars but he didn’t want that to be the image his winery embodied. So he and Welch combined forces to take the art to the next level and create something completely original for the label. “It became all about the cars when we first opened and we would have people just visit to show off their rides,” said Benson. “I like cars but wine is my true passion so I wanted to take things in a different direction. Then Adam and I got together and from there everything started to take off.” When it comes to the art and to Brian’s wines, both artists’ goals are very similar and that is to produce something that is terroir-driven. Brian’s wines in particular express the time and the place that they were made. For example, the Neapolitan Pussy Cat is fruit sourced from the Catapult Vineyard and that wine encapsulates the time and the place where it as created and that is the idea behind the artwork as well. Benson and Welch both really enjoy graf-

Summer 2014

(Right to Left) Brian Benson, owner and winemaker at BBC and Adam Eron Welch artist and assistant winemaker are taking wine and label making to the extreme with mascot Rapid Roy depicted on their signature blendlabel.

fiti artwork like David Chows’. It is art that takes people on an adventure outside the proverbial box that inspires these gentlemen to produce wine and art with that in mind. Welch said that they are here to break boundaries. “I think that where David Chow and other street artists have inspired us is toeing the line of what is acceptable to break boundaries,” he explained. “That is what a lot of Paso wine is about. Paso art, cuisine and wine a lot of times are about breaking tradition because it is a relatively young wine region. More so than just trying to

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be defiant it was about making something that is unique that is one of a kind. I think that when people come in here and taste the wine and see the artwork it is reflective of this time and this place and it is a very interesting and unique expression and experience. It is an honor and a privilege to be working with Brian in the cellar. I think that the wines he makes are so beautiful and expressive I am very happy to assist him. The true joy for us comes from making art and wine that are truly terroir-driven.” The wine and the story of its creation from a vine growing in a particular soil to the bottle inspire Welch’s art. With the

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Brian Benson Cellars intense textured and layered paints, splattering, Pollack-like gunshot splatter, using different brush sizes and strokes to create a complicated web that takes shape with an impressionistic undertone and a colorful range of avantgarde imagery. Most of the art is depicted in black and white with flecks of color added here and there to accentuate the features of the focal points. These are most unique labels because the artist and the winemaker share a flair for the unusual, but also make wine together to combine these two passions and create labels that speak volumes about the wine they make. Benson explained that their new, somewhat signature label and mascot was inspired by a Jim Croce song that he and Welch had been listening to their first year making wine together. It was also his favorite song as a kid and the character in the song became a hero of sorts to him for living on the edge. “So my parents are big Jim Croce fans and so they always played the greatest hits album and one of the songs was, “Rapid Roy the Stock Car Boy.” Listening to the song as kid, to quote the song the guy was just larger than life. He was a stock car racer that learned to race a stock car while running moonshine. Going 130 miles per hour with one hand on the steering wheel, smiling at the camera with a toothpick in his

mouth. He was my hero because he was the craziest guy ever. Later I grew up and realized, ‘Okay, he is probably not a real guy. He is a figment of Jim Croce’s imagination.’ We listened to that song a lot during the 2011 harvest. We needed to come up with a new name and we were talking about Rapid Roy so I Googled it. I was looking around and found Rapid Roy Hall and it turns out that the song was based on a real person. His biography was even crazier than the song, so after reading the bio I was like, ‘This guy needs a label. He is our mascot.’ So Adam tried to capture that in the label art. That is the story behind Rapid Roy and how we gave this wine an extreme identity to complement the extreme blend of 55 percent primitivo, 35 percent syrah and 10 percent Mourvedre.” Brian Benson Cellars is an up-andcoming winery and a place for people to have a unique experience with wine and art. BBC is currently located on the grounds of Dark Star Winery and Vineyard at 2985 Anderson Road in Paso Robles. Anyone interested in seeing this young duo in action, taste their wonderful terroir-driven wines and see terroir-driven art, BBC is open Friday, Saturday and Sunday 10:30 to 5 p.m. To learn more, visit www.brianbensoncellars. com.

Welch took canvas that was pre-painted a dull color and attached Dixie cups to them and shot at then from a good distance away to create this label. It depicts the winery location where they source some of their fruit and where Brian likes to go shooting.

Photos by Allyson Oken

These are five terroir-driven labels created by Adam Eron Welch to match these terroir-driven wines.

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The hour-glass shape in the label is an inside joke about mourvedre being a very time-consuming grape in that the wait for harvest can be as tedious as watching the sands flow through the hour glass.

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Summer 2014

lodging & WINE

Photos by Laura Ness

Featured bed & breakfast

The Winemaker’s Porch A Hilltop Oasis of Hospitality By Laura Ness For VINO

here’s a place just off Linne and Penman Springs, along the Back Road Wine Trail on the east side of Paso Robles, that will take your breath away, and, at the same time, make you breathe a lot easier. The Winemaker’s Porch is a charming B&B, run by the equally charming proprietors, Corinne and Marlowe Evenson, she from Minnesota and he from North Dakota. The couple met while working in the

Summer 2014

medical field, at Kaiser, in Long Beach. Captivated by the beauty of the Paso Robles area, they planted their vineyard in 1998, at the beginning of the big grape boom. The warm sunny days and cool nights have proven ideal for their Bordeaux vineyard, planted to cabernet sauvignon, petit verdot, malbec, merlot and cabernet franc. It wraps around the southern and western flanks of the property, offering lovely late-afternoon views as the breeze tickles the canopy and the sun bronzes the surrounding hills. Corinne and Marlowe have created an oasis of warmth and panoramic vistas in

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every direction, with vineyards as far as the eye can see. And you get to drink some of the fruits of the owners’ labors, too, for this place is not just the Winemaker’s Porch, it’s also home to Frances James Vineyard, a label made from the fruit that surrounds the estate. The majority of what is grown here finds its way into other labels, and Marlowe is always looking for other wineries that might be interested in his most excellent Cabernet Sauvignon and Malbec, two varietals that he has dialed in rather nicely. The fact that all the buildings on the property, including the main house, where you’ll

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The Winemaker’s Porch enjoy wine and appetizers on the patio, and the barrel room, where you’ll find a tasting bar and two of the guest rooms, are both painted a sunny, warm yellow gives the entire place a welcoming glow. The grounds are gorgeously manicured, with flowers and blossoming trees everywhere, and you might catch one of the couple’s cats dipping a paw curiously in the pleasant burbling fountain. Grab a book and enjoy the hammock strung amongst the shady trees. You can view a very nice video slideshow of the property on YouTube. What’s really unique about this place is the exceptional attention to detail that the couple puts into all aspects of the experience. The towels are plush and flawlessly folded, the linens, toiletries and amenities, all first-rate. Each room has a fridge, a fan and a small fireplace that comes in handy on fog-chilled mornings. The Bordeaux suite, above the barrel/tasting room offers a spacious mini-kitchen and a big soaking tub invites you to chill out and relax. The Burgundy room, also in the barrel room,

faces west, and offers a beautiful brass bed and lovely antiques. The bathroom for this room is down a short flight of stairs. The Estate suite is in the main house, with a separate entrance that takes you to a west-facing porch, and an adjacent, private sitting room with many comfy chairs and a TV. The appetizers, served on the back patio in the evening, are deliciously simple, and the wines are equally enjoyable. In the morning, a tray with your preference of coffee or tea will greet you and the breakfasts will blow your mind with their authenticity and all-important presentation that would make Martha Stewart proud. You’ll want to wake up early enough to witness the sunrise as it paints the blonde hills with a rosy glow, often through a foggy mist. You’ll enjoy delicious fruit and Greek yogurt topped with almonds and garnished with mint, freshly baked pastries and a sumptuous main course, accompanied by the crispest of toast and homemade jam. The couple enjoys going to Mammoth

Lakes for ski vacations, and a bakery there inspired them to purchase this thin-sliced bread they serve as toast. The four-cheese, three-meat (bacon, sausage and ham) crust-free quiche topped with asparagus was melt-in-your-mouth heavenly rich, yet superbly light. The accompanying potatoes were silky red bliss perfection: crisp yet creamy. This is food, service and ambience that could seriously spoil you. And the fact that 60 to 80 percent of their clientele is from repeat or referral business every year tells you something: this place is a secret once discovered and many times shared. Marlowe noted that several couples have been returning for seven years in a row now, always bringing new guests with them. They’ve come to rely on this as a home base for exploring the ever-burgeoning Paso Robles wine country. And as we all know, there’s no place like home. And there’s nothing quite as homey as The Winemaker’s Porch.

Vineyard Antiques “Underpriced Treasures”

Greg & Jeannine Cantrell Store: 805.237.4012 Cell: 805.704.4084 Cell: 805.769.6999 Fax: 805.466.5827 2320 Ramada Dr., “A”, Paso Robles, CA 93446 The Winemaker’s Porch, it’s also home to Frances James Vineyard, a label made from the fruit that surrounds the estate.

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Birra Feature

Partners Kendall and Rachel Bryson, left, and Brian Vogel opened Molly Pitcher Brewing in June of 2012 after spending years learning to make beer with a home brewing kit.

Photos by Luke Phillips

Featured Brewery

Molly Pitcher Brewing Co. Three Friends Living the Microbrewery Dream By Luke Phillips Of VINO

he Molly Pitcher Brewing Co. has been serving up its hearty ales from a location near the creek on El Camino Real in Atascadero for nearly two years now, becoming one of the hottest nightlife spots in town and one of the hottest microbreweries on the Central Coast. And it all started with three friends and a home brew kit. The three partners behind Molly Pitcher are husband and wife team Kendall and Rachel Bryson and their friend Brian Vogel. The three got started brewing beer after Rachel bought Kendall a home brew

Summer 2014

kit for his birthday. “Seven or eight years ago Rachel got me a home brewing kit and me and Rachel and Brian would make beer on the weekends,” Kendall said. “Then it kind of escalated and got more and more involved.” Rachel says she originally bought Kendall a cheap Mr. Beer brand home kit, but quickly abandoned it in favor of a nicer kit from Doc’s Cellar in San Luis Obispo. “I started off getting him a Mr. Brew kit that we never used because it makes crappy beer,” she said. “But then I got him a good one that we could actually use. We just started liking craft brew more and more and we were drinking better beers.” After a couple of years of tinkering, the

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trio was able to produce decent ale using the home brew kit. “We thought it was good, but I’m sure it was terrible,” Kendall said of their early attempts. “But we made IPA early on, we got some new hops and Brian made it and it was one of the first impressive ones we did I think.” While studying business at Cal Poly, Kendall formed the idea for Molly Pitcher as his senior project, but didn’t set his plan into action right away. After graduating from Cal Poly in 2010, Kendall worked in construction for a while before landing a job at the USDA office in Templeton. But when he was laid off from that job, he and Rachel decided it was time to give Molly

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Molly Pitcher Brewing Co. Pitcher a real try. “We got to a point where it was either try it or don’t,” Kendall said. “It was either do this or move away,” Rachel added. “Now was the time to try it and we just thought, ‘if it works, it works and if it doesn’t, at least we attempted to do what we wanted to do.’” The three partners began the process of starting their business in the fall of 2011 and after months of hard work, Molly Pitcher opened its doors on June 7, 2012. The brewery has five house beers on tap — a pale ale, an Imperial Red, an IPA, a stout and a blonde. “We kind of just make stuff that we like to drink,” Kendall said. “Usually we’re drinking pale ales or IPAs so those were our first on tap.” Before starting Molly Pitcher, Brian worked as water operator keeping water systems running smoothly for places like wineries and housing developments and he was able to apply what he learned on the job to brewing beer. “It helped in areas definitely,” he said. “Just kind of learning the makeup of water chemistry and all that kind of stuff. Water is extremely, extremely important [to beer making], especially in this area because the municipal water here is really hard. We basically use 100 percent R.O. (reverse osmosis filtered) water and we add salts back in to kind of play with it. It’s almost pure H2O and then you can add salt back in to kind of match styles.” Brian says that brewing on a large scale is very similar to home brewing, but is also very different is some ways. “It’s just the bigger vessels,” he said. “You can’t just double a recipe to make twice as much beer. You kind of have to play with all the grains and hops and everything. You just have more surface area so you’re going to get better utilization of everything. It was a learning curve, but you kind of just have to try it out and see what happens.” The brewery uses a computer software program called Beer Tools to help them formulate recipes. They tell the program what types of grains they’re using and the computer can tell them what color the resulting beer will be, how hoppy it will be, how much alcohol it will contain and various other parameters, but the recipes are still

VINO Central Coast Edition

Molly Pitcher has five house beers on tap — a pale ale, an Imperial Red, an IPA, a stout and a blonde

just a jumping off point, Brian says. “It’s a pretty cool program and it will tell you everything, but really you just have to brew it and taste it so you know what to do next time,” he said. “You still have to go off of taste.” When Molly Pitcher first opened, the group was brewing beer in a one-barrel system until they upgraded to a three-barrel Molly Pitcher opened its doors on June 7, 2012. system this past summer and Rachel says that inbeer,” Rachel said. “We’re not going to do termediate step helped them transition from anything weird. We’re not going to put in home brewing to brewing on a larger scale. coriander or fruit extract, we’re not going “I think having that one-barrel system to make a sour beer. It’s just not us.” to start helped us transform and learn every Kendall says they settled on the name thing coming from home brewing and fix Molly Pitcher after doing some research on any little mistakes on a smaller scale,” she Prohibition history and finding references said. “So now that we’ve got this system to an anti-Prohibition group called the everything is pretty much dialed in. We’ve Molly Pitcher Club, which in turn took its been doing some tweaks, but overall it’s a name from the Revolutionary War era folklot easier to convert from one barrel to this.” lore figure known as Molly Pitcher, who The Molly Pitcher crew says they was known for bringing pitchers of water like simple, clean tasting beer and, in the to soldiers on the front lines. German tradition, they don’t add anything “We wanted kind of an American to their beer other than the simple ingredi- theme here done throughout history, so it ents of barley, hops, yeast and water. was kind of perfect,” Kendall said. “It’s kind of our motto, just simple

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Robles Press

Summer 2014

Feature

All art and photos By: Allyson Oken

Jim Gerakaris of JUSTIN

Art, Romance, Libation and Education Making It Easier For People to Learn About Wine By Allyson Oken Of Vino

sommelier is expected to taste the wine, understand the region, the variety that it is made out of, its relationship with food and seasonality. A wine educator takes that knowledge and translates the information to educate anyone from a novice to an aficionado. Jim Gerakaris, of JUSTIN Vineyards and Winery has combined both professions to create an atmosphere at JUSTIN where anyone may come and learn how to taste wine. As a certified sommelier and wine educator, with six years at JUSTIN, Gerakaris

Summer 2014

provides a wide variety of services to his patrons. Talking about wine as though each sip is telling a story. “I always say a taste of wine is like the plot line in a movie,” he said. “So when you think about all those elements and how they work with each other the structure of the wine becomes clear, like the acidity and the tannins working against each other to create balance in a red wine. All of these things take you on a little bit of a trip and that is what makes the wine so unique.” What Gerakaris does is everything from the tasting notes to helping to create pairings with the food served in their wonderful restaurant. He is also a certified wine edu-

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cator so he is in charge of the training the staff and cross training staff at their parent organization in L.A. as well. He also helps put together events. So he really wears two hats — one as a sommelier who appreciates wines and the second as an educator who shows others how to appreciate wines. Part of this learning experience is to taste older vintages to see how wines can develop over time. Currently, he is putting together a vault of vintages dating as far back as 1989, one of the first harvests at JUSTIN. Gerakaris explained that when releasing an older vintage it is very important to taste it first. “We have started releasing some of our

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Central Coast Edition

sommelier of JUSTIN

This is where the team at JUSTIN spends its days barrel sampling, setting up events and expanding the horizons of club members at the exclusive tasting lounge on the bottom floor.

older wines in the tasting room and I don’t like releasing those wines without updated tasting notes because the wine is very different now,” said Gerakaris. “What most people don’t appreciate is that wine changes over time from the time you first make it, to the barrel, to the bottle and then over years in the cellar. So if you don’t taste the wines periodically, the descriptions being used become out of date. I also like to keep the tasting notes simple so that the drinker can relate to them using descriptors that are familiar and may be something that someone has tasted before.” Gerakaris explained that as a sommelier and a wine educator what he does is teach people the basics to get them started. An interesting practice of some sommeliers is to impair the senses, thinking that this will expand the taster’s ability to taste. Gerakaris disagrees with this practice saying that it takes away from the wine’s story that a person’s sense can tell. “So if you take the full sensory experience away, in a way you are corrupting the wine,” he explained. “So now we are putting it under a microscope and trying to

VINO Central Coast Edition

take it apart. Wine does not react well to that because it is not the sum of its components. It is always something at least 50 percent more than that and every one of us perceive it completely differently so that complicates it even more. I am not even going to talk about scores, the fact that you and I will taste the same wine and have different opinions kind of takes the score out of the equation. The only real way to find out if you like a wine is to taste it, so people should explore a little.” Gerakaris went on to say that what he likes to show people when learning to taste is that their glass is a tool. The shape of the glass and the contents react with one another allowing the taster to experience the wine while engaging all senses at once. He does this by showing the patron where the natural vertex exists in the angles of the glass. “What I try to do is teach people how to use a glass,” Gerakaris explained. “I know that sounds really easy, but glasses have a focal point. The glass acts like a magnifier for the nose and mouth. Most good glasses you can find the focal point by looking at

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the shape, so you want to find that first. Then if you put your nose up to the glass and breath in through both the nose and mouth you have about a 50 percent boost in what you are able to perceive. It is because you are connecting your perception of flavor and aroma that you are getting more information about the wine. The important thing to know is the 80 percent of what we perceive as flavor is really aroma. To me, I’d much rather point out all the features of the wine rather than take them away.” Gerakaris believes that each area makes the wine that nature gives it more or less; they all belong and fit together like a puzzle. It is a romantic pursuit to make wine, leaving a legacy behind that tells the story of the land, the fruit and the people that make it. It is this and the feeling of lost inhibition that draw people to this art and libation. To learn more about the romantic history of wine, to taste it and get to know a vintage as an old friend, visit Jim Gerakaris at JUSTIN Vineyard and Winery, located at 11680 Chimney Rock Road in Paso Robles.

Robles Press

Summer 2014

In the news Eberle Winery

Gary Eberle To Remain ‘Face and Ambassador’ of Eberle Winery Brand Leadership Group Appoints Willis Blakewell as New General Manager Photo courtesy of Solterra Strategies

By Hayley Thomas FOR Vino

aso Robles wine pioneer Gary Eberle has announced his decision to remain on as brand ambassador for the winery he built over the past three decades. Eberle Winery recently underwent changes in leadership including the appointment of a new general manager. “For the past 30 years, I have poured my heart and soul into this winery,” said Eberle in a press release issued in March. “This is a new chapter of my life at Eberle, and I can’t imagine doing anything else.” Known widely as the “Godfather of Paso Wine,” Eberle is slated to work with customers, distributors and restaurateurs to promote the winery brand. Previously, Eberle served as managing partner for the winery. Willis Blakewell — who previously managed Rutherford Hill, Chimney Rock,

Summer 2014

Alderbrook and Sanford Winery as vice president of winery operations for Terlato Wine Group — is now slated to take on general manager duties. As of press time, Eberle was traveling and could not be reached for further comment. Eberle Winery Public Relations Company Solterra Strategies provided information on behalf of the iconic Paso Robles institution. “Speculation is to be expected,” said Solterra public relations representative and former PRWCA President Stacie Jacob. “We want to reassure the public that Gary, who has always been part of the brand, will continue to remain on as brand ambassador and that the ownership group will be looking at this as a way to position the brand toward future success.” According to the public relations firm, winemaker and partner Ben Mayo — employed by Eberle Winery since 2001 — will continue to craft the brand’s influential wines. According to the release, the winery’s ownership group “is dedicated to building upon the acclaim of the Paso robles AVA and the quality their customers have come to expect.” Jacob confirmed that there are currently no plans to expand the winery’s annual case production, which stands at 25,000 to 30,000 cases. “This change is about looking at different options to really set up the brand for success,” added fellow Solterra representative Joel Peterson. “The relationship of the partners may have changed, but the partners remain the same, and they have remained the same before and after the change.” Blakewell does represent an addition to the group, and Peterson said the wine industry veteran brings concrete advantages. “Blakewell has had experience running wineries — not only in Napa and Sonoma, but also down south in Santa Barbara County,” said Peterson. “He really brings a

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level of expertise to the leadership team at Eberle Winery.” The ownership group, a partnership of local leaders and business associates, founded the winery in 1983. Partner Rob Flory spoke on behalf of the owners, stating: “We are extremely happy with this positive development.” Grape growing, and the technical knowledge behind the brand’s viticulture, is also part of the leadership group’s expertise, according to Solterra. Grapes will continue to be sourced from the winery’s estate vineyards as well as other vineyards located within the Paso AVA. Peterson said Eberle Winery’s Cabernet Sauvignon has been a “go-to” for 30 years, and for good reason. “The wines age beautifully,” said Peterson. “Gary has consistently made great Cabernet Sauvignon, which is really a strong suit of Paso Robles. Gary has been instrumental in this region, and he’s been part of Paso Robles’ success over the years.” Jacob said Eberle’s job as brand ambassador will help build upon that heightened success. She added that Eberle is known for his passion for Paso Robles wine and compelling way with words. “Now, Gary will be able to do what he loves, which is cooking great ribs out on the grill and talking about Eberle wines, traveling the country talking about the brand and putting on winemaker dinners,” said Jacob. “Those experiences, where I have personally seen Gary shine, will be his full-time job. When I see Gary shine, it’s not when he’s sitting behind his desk looking at a spreadsheet. It’s always when I see him out and about talking to people about Eberle wines.” For more information on Eberle Winery, visit www.eberlewinery.com.

Robles Press

VINO

Central Coast Edition

16th

AUGUST 9, 2014 • 6-9PM PASO ROBLES EVENT CENTER

FOOD, WINE, LIVE MUSIC AND FUN! Don’t miss Paso Robles Wine Country’s most popular event! 30 wineries serving gourmet food straight off the grill and paired with each winery’s most outstanding wines! Tickets are $85, sales are limited.

Order online: www.winemakersCookoff.com All proceeds benefit the Harlow Ford Scholarship fund for local high school seniors.

BEST WESTERN PLUS

Black Oak We are pleased to announce the opening of our fitness room, elevator, multi-purpose room and the addition of 2 electric car charging stations.

1135 24th Street Paso Robles, CA 93446

(805) 238-4740

BestWesternBlackOak.com

In the news No More Nuthouse

Derby Wine Estates Throws Open Doors To Its Historic Winery and Tasting Room By Paula McCambridge Of VINO

Photos by Paula McCambridge

It was an evening of awards and recognition as city leaders lent their support to the opening of Derby Wine Estates.

Summer 2014

Published by the Paso

undreds of visitors swarmed the newly opened Derby Wine Estates tasting room and winery in April, getting a look at the former nuthouse — almonds, not the other kind — that is now pretty in pink. City leaders recognized the work of Derby owners Ray and Pam Derby, whose dedication to rehabbing the Farmer’s Alliance building at 525 Riverside Ave. kept a bit of Paso Robles history alive and gave a continued agricultural purpose to the towering structure. Councilman Steve Martin grew up in the North County and remembers being in the almond house as a youth. “I remember coming in here and seeing the fast-moving machinery,” Martin said. “The work they did refurbishing this building — it’s destined to become another Paso Robles visual icon. We’re going to see this image everywhere.” In the late 19th century, California agriculture, which had been heavy in grain production, moved to specialty crops, such as orchard-grown foods. From that, almonds emerged as an industry leader in the Paso Robles region. Farmers formed the Paso Robles Almond Growers Association by 1910, and Paso Robles was considered the almond capital of the world. D.R. Bailey was the architect of the original building that included the 82-foot elevator tower in the center. When the almond industry went into decline, the alliance dissolved, and the grand icon was abandoned. It sat empty for nearly 40 years, since 1975. When the Derbys took over the structure and dedicated themselves to its restoration — a costly project at more than $2 million — it was a shot in the arm for the city’s historic downtown district. For the ribbon cutting, there were bubbles, Sparkling Brut Rosé Pinot Noir, and specialty

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Central Coast Edition

Derby Wine Estates cheeses and open tours of the barrel room and winery. The tower’s wine lounge, The Almond Room, is expected to be open soon and will offer grand views of the city. For more information on Derby Wine Estates, go to www. derbywineestates.com.

Dale Barcus volunteered his time pouring at Derby Wine Estate’s open house. ‘This place is just amazing, all the work they’ve done,’ Barcus said.

Derby Estate Wines opened its barrel room to visitors at its Paso Robles Chamber of Commerce ribbon cutting.

CALENDAR OF EVENTS

JUNE 2014

FRIDAY, JUNE 6

Asuncion Ridge Vineyard - Prez George Washington in Concert

Castoro Cellars Escuela Del Rio Benefit Concert

The 9th Annual Escuela del Rio Benefit Concert featuring Karla Bonoff and Eric Cuffs for a cost of $30, kicking off at 7 p.m. Support this excellent cause with some great music located at Castoro Cellars, 1315 N. Bethel Road in Templeton. Dinner is available for purchase from the Atascadero Kiwanis. For more information, visit www. castorocellars.com or call 805-238-0725.

Venteux Vineyards Berlin Concert for must! charities

Come to Venteux for its 1980’s party of the year! Berlin with Terri Nunn is back for another spectacular concert with all proceeds to benefit must! charities, all for $35. They are located at 1795 Las Tablas Road in Templeton. For tickets and more information, go to www.brownpapertickets.com.

SATURDAY, JUNE 7

Oso Libre Estate Beef Burgers cooked on an oak pit barbecue will be served from noon to 3 p.m. Reservations are not required. The cost is $10 per person. They are located at 7383 Vineyard Drive in Paso Robles. For more information, visit www.osolibre.com.

Central Coast Oyster Festival

The Third Annual Central Coast Oyster and Music Festival will take place at Avila Beach Golf Resort for noon to 8 p.m. for the cost of $10 to $25. They are located at 6464 Ana Bay Road in Avila to learn more about this event, visit centralcoastoysterfestival.com.

Join Le Vigne Winery and Di Stefano Cheese Maker Mimmo Bruno for a fun and informative tasting of fresh mozzarella, buffalo mozzarella and burrata with estate grown heirloom tomatoes. Cost is 10 per person. Tickets available at www.levignewinery. com. Time 11 a.m. to 4 p.m. For more information, call 805-227-4000.

Summer 2014

Vineyard Tour and Barrel Tasting

Join Wild Coyote Estate Winery owner/ winemaker Gianni Manucci for a vineyard tour and barrel tasting starting at 10 a.m. Price is $15 per person; free to Coyote Pack Club members. For more information, call 805-610-1311 or visit www.wildcoyote.biz.

Live Music Saturdays

Broken Earth Winery will feature Triple Down Theory at the winery from 1-4 p.m. Wine is available by the glass or bottle for purchase. Food will be available from Gusto Cafe. For more information, call 805-2392562 or visit www.brokenearthwinery.com.

SUNDAY, JUNE 8

Oso Libre Winery Estate Angus BBQ Burgers with Chef Jeff Scott

Mozzarella Festival at Le Vigne

Keyboard player Prez George Washington will be in concert at Asuncion Ridge Vineyard from 5 to 8 p.m. No cover; tasting fees apply. They are located at 725 12th St. in Paso Robles. For more information, call 805237-1425.

Still Waters Vineyards Picture Perfect Sunday — Acoustify

Bring a lawn chair and enjoy the sounds of Acoustify in the olive grove. There will be wine for sale by the glass and bottle. The event is complementary to all excluding the cost of wine. They are located at 2750 Old Grove Lane in Paso Robles. To learn more about this event, visit www.stillwatersvineyards.com.

FRIDAY, JUNE 13 Paso Wine 101 at First Crush

This seminar — 4-6 p.m. — from First Crush Cellars provides guests a wonderful introduction to Paso Robles wine country, its wines, and how to taste them. The presentation gives guests an overview of how terroir influences wine taste and learn how wine is made, along with learning how to evaluate wines. Price is $30 per person; $24 for Crush Club members. For more information, call 805-434-2772 or visit www. firstcrushcellars.com.

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SATURDAY, JUNE 14 Chef Beckett of Linn’s Restaurant at Niner Wine Estates

Chef Matt Beckett of Linn’s Restaurant in Cambria will be at Niner Wine Estates from 11 a.m. to 3 p.m. Beckett will be teaching the art of cooking gourmet food on an outdoor wood barbecue while learning about basic dressings, marinades, salsas, baking and whole fish butchery. Cost is $75 per person. For more information, call 805239-2233.

Wine Tasting 101 at First Crush

Learn how to taste and evaluate red wines with First Crush Cellars owner/winemaker, Becky Zelinski from 4-6 p.m. Learn the wine tasting basics and sharpen your palate. Class features a selection of Paso Robles wines that exhibit traditional varietal characteristics. Price is $40 per person; $32 for Crush Club members. For more information, call 805-434-2772 or visit www.firstcrushcellars.com.

Vineyard Tour and Barrel Tasting

Live Music Saturdays

Broken Earth Winery will feature The Cosmopolites at the winery from 1-4 p.m. Wine is available by the glass or bottle for purchase. Food will be available from Gusto Cafe. For more information, call 805-2392562 or visit www.brokenearthwinery.com.

SUNDAY, JUNE 15 Gourmet Burger Lunch at Lone Madrone

Gourmet Burger Lunch at Lone Madrone Winery featuring Niman Ranch Lamb, basil aioli, tomato confit on a locally baked brioche bun. Cost is $12 per person. For more information, call 805-238-0725.

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Central Coast Edition

JUNE 2014 Martin Paris Trio at Casto Cellars

Martin Paris and his trio take the stage in front of the tasting room at Castoro Cellars from 1 to 4 p.m. Barbecue lunch will be available for purchase. No cover. For more information, call 805-238-0725.

FRIDAY, JUNE 20 Come kick off the weekend at Pomar Junction Winery at its Train Wreck Friday night - 5:30 p.m. to dusk — listen to Truth About Seafood. Price is $10 per person. Bring your own food to barbecue on the winery grill or purchase barbecue from Stein’s Catering. For more information, call 805-238-9940.

Wine Tasting 101 at First Crush

Friday Night Winedown at Broken Earth

Broken Earth will be staying open later for its Friday Night Winedown — 5 to 8 p.m. Listen to Hot Club. No cover. Wine and food available for purchase. For more information, call 805-239-2562.

SATURDAY, JUNE 21 Oso Libre Winery Estate Angus BBQ Burgers with Chef Jeff Scott

SLOFolks has brought Blame Sally back to Castoro Cellars for a concert; doors open at 6 p.m. followed by the show at 7 p.m. They are located at 1315 N. Bethel Road in Tem-

VINO Central Coast Edition

Summer Wine and Dinner Party at Thacher

Dine outside and celebrate the season with a summer menu paired with Thacher Wine. For more information, call 805-237-0087.

Creston Wine Trail Passport Weekend

Train Wreck Friday at Pomar Junction

SLOFolks presents Blame Sally at Castoro

pleton. Price is $22 per person. For more information, call 805-326-3463.

The Creston Wine Trail Passport Weekend will be held on June 21-22 from 11 a.m. to 5 p.m. For $30, participants will explore the rolling hills of Creston and visit five diverse wineries and an olive oil producer. Stop in and meet the owners/winemakers, sample fine wines, olive oils, tapas, entertainment and have a barrel room experience. For more information, call 805-238-2321 or go to www.crestonwinetrail.com.

Third Annual Real Men Drink Pink

More than 25 of the top rose producers will pour and talk pink from 2 to 5 p.m. at Star Farms in San Miguel. Cost is $70. For more information, call 805-237-0055.

Crush Club members. For more information, call 805-434-2772 or visit www.firstcrushcellars.com.

Atascadero Mayor’s Winemaker Dinner

This event supports many service projects in Atascadero and is the kickoff for the Atascadero Wine Festival. Cost is $100 per person. For more information, call 805-4703178.

SATURDAY, JUNE 28 Asuncion Ridge Vineyard - Banjer Dan in Concert

Banjer Dan will be in concert at Asuncion Ridge Vineyard from 5 to 8 p.m. No cover; tasting fees apply. They are located at 725 12th St. in Paso Robles. For more information, call 805-237-1425.

Atascadero Lakeside Wine Festival

Vineyard Tour and Barrel Tasting

The Atascadero Lakeside Wine Festival is brought to you by the Atascadero Lakeside Wine Festival Committee to promote worldclass wine, food and artistic talents from 4 to 8 p.m. at the Atascadero Lakeside Park. For more information, call 805-238-1600.

Live Music Saturdays

Broken Earth Winery will feature Jan and Ted’s Excellent Adventure at the winery from 1-4 p.m. Wine is available by the glass or bottle for purchase. Food will be available from Gusto Cafe. For more information, call 805-239-2562 or visit www.brokenearthwinery.com.

FRIDAY, JUNE 27 Paso Wine 101 at First Crush

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Vineyard Tour and Barrel Tasting

Live Music Saturdays

Broken Earth Winery will feature the Cadillac Angels with legendary guitarist Tony Balbinot at the winery from 1-4 p.m. Wine is available by the glass or bottle for purchase. Food will be available from Gusto Cafe. For more information, call 805-239-2562 or visit www.brokenearthwinery.com.

SUNDAY, JUNE 29 Gourmet Burger Lunch at Lone Madrone

Gourmet Burger Lunch at Lone Madrone Winery featuring Niman Ranch Lamb, basil aioli, tomato confit on a locally baked brioche bun. Cost is $12 per person.

Robles Press

Summer 2014

north county

Wineries & Tasting Rooms

15 degrees C Wine Shop & Bar — 624 Main St. Ste.101, Templeton • 805-434-1554 • www.15degreescwines.com Adelaida Cellars — 5805 Adelaida Road, Paso Robles • 805-239-8980 • www.adelaida.com Alta Colina Vineyard & Winery — 2725 Adelaida Road, Paso Robles • 805-227-4191 • www.altacolinawine.com AmByth Estates — By Appt. Only • 510 Sequoia Lane, Templeton • 805-305-7355 • www.ambythestate.com Ancient Peaks Winery — 22720 El Camino Real, Santa Margarita • 805-365-7045 • www.ancientpeaks.com Anglim Winery — 740 Pine St., Paso Robles • 805-227-6813 • www.anglimwinery.com AronHill Vineyards — Lunch served daily • 3745 Highway 46 West, Templeton • 805-434-3066 • www.aronhillvineyards.com Arroyo Robles Winery — 1317 Park St., Paso Robles • 805-226-5454 • www.arroyorobles.com Asuncion Ridge — 725 12th St., Paso Robles • 805-237-1425 • www.asuncionridge.com August Ridge Vineyards — 8790 Highway 41, Creston • 805-239-2455 • www.augustridge.com B&E Vineyard — 10000 Creston Road, Paso Robles • 805-238-4815 • www.bevineyard.com Barr Estate Winery — 6950 Union Road, Paso Robles • 805-239-2505 • www.barrestatewines.com Barrel 27 Wine Company — 2323 Tuley Court Ste. 110, Paso Robles • 805-237-1245 • www.barrel27.com Bella Luna Estate Winery — By Appt. Only • 1850 Templeton Road, Templeton • 805-434-5477 • www.bellalunawine.com Berardo Winery — 3280 Township Road, Paso Robles • 805-239-9432 • www.ajbvineyards.com Bianchi Winery — 3380 Branch Road, Paso Robles • 805-226-9922 • www.bianchiwine.com Black Hand Cellars — 766 Main St., Ste. B, Cambria • 805-927-WINE • www.blackhandcellars.com Bodegas Paso Robles Winery — 729 13th St., Paso Robles • 805-237-3780 • www.bodegaspasorobles.com Bon Niche Cellars — By Appt. Only • 2627 Golden Eagle Way, San Miguel • 805-286-7798 • www.bonniche.com Booker Vineyard — 2640 Anderson Road, Paso Robles • 805-237-7367 • www.bookerwines.com Brian Benson Cellars — 2985 Anderson Road, Paso Robles • 805-296-9463 • www.brianbensoncellars.com Brochelle Vineyards — 2323 Tuley Court #130, Paso Robles • 805-237-0519 • www.brochelle.com Broken Earth Winery — 5625 Highway 46 East, Paso Robles • 805-239-2562 • www.brokenearthwinery.com Calcareous Vineyard — 3430 Peachy Canyon Road, Paso Robles • 805-239-0289 • www.calcareous.com Caliza Winery — 2570 Anderson Road, Paso Robles • 805-237-1480 • www.calizawinery.com Caparone Winery — 2280 San Marcos Road, Paso Robles • 805-467-3827 or 805-610-5308 • www.caparone.com Carina Cellars — 3525 Adelaida Road, Paso Robles • 805-252-0860 • www.carinacellars.com Carmody McKnight Estate Wines — 11240 Chimney Rock Road, Paso Robles • 805-238-9392 • www.carmodymcknight.com Cass Winery — Lunch served daily • 7350 Linne Road, Paso Robles • 805-239-1730 • www.casswines.com Castoro Cellars — 1315 N. Bethel Road, Templeton • 805-238-0725 • www.castorocellars.com Cayucos Cellars — 131 North Ocean Ave., Cayucos • 805-995-3036 • www.cayucoscellars.com Cellar 360 — Picnic lunch available • 7000 Highway 46 East, Paso Robles • 805-226-7133 • www.cellar360.com Cerro Prieto Vineyard & Cellars — By Appt. Only • 3432 Las Tablas Willow Creek Road, Paso Robles • 805-226-8448 • www.cerroprietovineyard.com Changala Winery — 3770 Willow Creek Road, Paso Robles • 805-226-9060 • www.changalawinery.com Chateau Lettau — 840 13th St., Paso Robles • 805-603-4434 • www.chateaulettau.com Chateau Margene — 6996 Peachy Canyon Road, Paso Robles & 4385 La Panza Road, Creston • 805-238-2321 or 805-238-3500 • www.chateaumargene.com Chronic Cellars — 2020 Nacimiento Lake Drive, Paso Robles • 805-237-7848 • www.chroniccellars.com Cinquain Cellars — By Appt. Only • 6404 Independence Ranch Place, San Miguel • 805-400-5978 • www.cinquaincellars.com Clautiere Vineyard — 1340 Penman Springs Road, Paso Robles • 805-237-3789 • www.clautiere.com Clavo Cellars — 315 Main St., Templeton • 805-226-0174 • www.clavocellars.com Clayhouse Wines — 849 13th St., Paso Robles • 805-238-7055 • www.clayhousewines.com Croad Vineyards — 3700 Vinedo Robles Lane, Paso Robles • 805-226-9899 • www.croadvineyards.com CrossLynn Estate — By Appt. Only • 1436 Brambles Court, Templeton • 805-434-9838 Cypher Winery — 3750 Highway 46 West Templeton • 805-237-0055 • www.cypherwinery.com D’Anbino Cellars — 710 Pine St., Paso Robles • 805-227-6800 • www.danbino.com Dark Star Cellars — 2985 Anderson Road, Paso Robles • 805-237-2389 • www.darkstarcellars.com Daou Vineyards — 2777 Hidden Mountain Road, Paso Robles • 805-226-5460 • www.daouvineyards.com Denner — 5414 Vineyard Drive, Paso Robles • 805-239-4287 • www.dennervineyards.com Derby Wine Estates — 5620 Highway 46 East, Paso Robles • 805-238-6300 • www.derbywineestates.com Doce Robles Winery — 2023 12 Oaks Drive, Paso Robles • 805-227-4766 • www.docerobleswinery.com Donati Family Vineyard — 2720 Oak View Road, Templeton • 877-511-WINE • www.donatifamilyvineyard.com Donatoni Winery — 3225 Township Road, Paso Robles • 805-226-0620 • www.donatoniwineryandvineyards.com Dover Canyon Winery — 4520 Vineyard Drive, Paso Robles • 805-237-0101 • www.dovercanyon.com

Summer 2014

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Central Coast Edition

north county

Wineries & Tasting Rooms

Dubost Winery — 9988 Chimney Rock Road, Paso Robles • 805-226-8463 • www.dubostwine.com Dunning Vineyards Estate Winery — 1953 Niderer Road, Paso Robles • 805-238-4763 • www.dunningvineyards.com Eagle Castle Winery — Lunch served daily • 3090 Anderson Road, Paso Robles • 805-227-1428 • www.eaglecastlewinery.com Eberle Winery — 3810 Highway 46 West, Paso Robles • 805-238-9607 • www.eberlewinery.com Ecluse Wines — 1520 Kiler Canyon Road, Paso Robles • 805-238-4998 • www.eclusewines.com Edward Sellers Vineyards & Wines — 1401 Highway 46 West, Paso Robles • 805-239-8915 • www.edwardsellers.com EOS Estate Winery — 2300 Airport Road, Paso Robles • 805-591-8050 • www.eosvintage.com Epoch Estate Wines — 7505 York Mountain Road, Templeton • 805-237-7575 • www.epochwines.com Falcon Nest Vineyard and Winery — 5185 Union Road, Paso Robles • 805-226-0227 • www.falconnestwinery.com Fratelli Perata Winery — By Appt. Only • 1595 Arbor Road, Paso Robles • 805-238-2809 • www.fratelliperata.com Frolicking Frog Winery — 739 12th St., Paso Robles, inside Siegel’s • 805-239-4367 • www.frolickingfrogwine.com F/S Cellars — 1337 Vendels Circle, Paso Robles • 805-431-8146 • www.fscellars.com Gelfand Vineyards — By Appt. Only • 5530 Dresser Ranch Place, Paso Robles • 805-239-5808 • www.gelfandvineyards.com Graveyard Vineyards — 6990 Estrella Road, San Miguel • 805-467-2043 • www.graveyardvineyards.com GreMarK Vineyards — By Appt. Only • 5325 Rancho La Loma Linda Drive, Paso Robles • 805-237-0154 • www.gremarkwine.com Grey Wolf Cellars — 2174 Highway 46 West, Paso Robles • 805-237-0771 • www.greywolfcellars.com Grizzly Republic — 840 13th St., Paso Robles • 805-237-1378 • www.grizzlyrepublicwines.com Halter Ranch Vineyard — 8910 Adelaida Road, Paso Robles • 805-226-9455 • www.halterranch.com HammerSky Vineyards — 7725 Vineyards Drive, Paso Robles • 805-239-0930 • www.hammersky.com Hansen Winery — 5575 El Pomar Drive, Templeton • 805-239-8412 • www.hansenwines.com Harmony Cellars — 3255 Harmony Valley Road, Harmony • 805-927-1625 • www.harmonycellars.com Haven Wine Bistro — 6155 El Camino Real, Atascadero • 805-468-4880 • www.havenwinebar.net Hearst Ranch Winery — 442 SLO San Simeon Road, San Simeon • 805-467-2241 • www.hearstranchwinery.com Hearthstone Vineyard & Winery — 5070 Vineyard Drive, Paso Robles • 805-238-2544 • www.hearthstonevineyard.com Herman Story Wines — 1227 Paso Robles St., Paso Robles • 805-714-9966 • www.hermanstorywines.com Hidden Oak Winery — 4671 S. El Pomar, Templeton • 805-237-9315 • www.hiddenoakwinery.com Hope Family Wines — 1585 Live Oak Road, Paso Robles • 805-238-4112 • www.hopefamilywines.com Hug Cellars — 2323 Tuley Court, Ste. 120, Paso Robles • 805-226-8022 • www.hugcellars.com Hunt Cellars — 2875 Oakdale Road, Paso Robles • 805-237-1600 • www.huntcellars.com J&J Cellars — 2850 Ranchita Canyon Road, San Miguel • 805-467-2891 • www.jjcellars.com J. Lohr Vineyards & Wines — 6169 Airport Road, Paso Robles • 805-239-8900 • www.jlohr.com Jack Creek Cellars — 5265 Jack Creek Road, Templeton • 805-226-8283 • www.jackcreekcellars.com Jada Vineyard & Winery — 5620 Vineyard Drive, Paso Robles • 805-226-4200 • www.jadavineyard.com JK Wine Company — By Appt. Only • 805-226-7514 • www.jkwinecompany.com JUSTIN Vineyards & Winery — Dinner served daily, lunch served on Saturdays and Sundays and picnic lunches available Friday to Sunday • 11680 Chimney Rock Road, Paso Robles • 805-238-6932 • www.justinwine.com Kaleidos Wine — 3770 Willow Creek Road, Paso Robles • 805-226-0828 • www.kaleidoswine.com Kenneth Volk Vineyards — 3101 Highway 46 West, Paso Robles • 805-237-7896 • www.volkwines.com Kiamie Wine Cellars — 9750 Adelaida Road, Paso Robles • 805-226-8333 • www.kiamiewines.com Kukkula — 9515 Chimney Rock Road, Paso Robles • 805-227-0111 • www.kukkulawine.com L’Aventure Winery — 2815 Live Oak Road, Paso Robles • 805-227-1588 • www.aventurewine.com Laraneta Winery & Olive Oil — 2602 Templeton Road, Templeton • 805-434-5090 • www.laraneta.com Le Cuvier — 3333 Vine Hill Lane, Paso Robles • 805-238-5706 or 800-549-4764 • www.lcwine.com Le Vigne Winery — 5115 Buena Vista Drive, Paso Robles • 805-227-4000 or 800-891-6055 • www.levignewinery.com Linne Calodo — 3030 Vineyard Drive, Paso Robles • 805-227-0797 • www.linnecalodo.com Locatelli Vineyards & Winery — 8585 Cross Canyons Road, San Miguel • 805-467-0067 • www.locatelliwinery.com Loma Linda Vineyards — By Appt. Only • 5155 Rancho La Loma Linda Drive, Paso Robles • 805-227-7172 • www.lomalindavineyards.com Lone Madrone — 2485 Highway 46 West, Paso Robles • 805-238-0845 • www.lonemadrone.com LXV — By Appt. Only • 3690 Willow Creek Road, Paso Robles • 530-763-3821• www.lxvwine.com Maloy O’Neill Vineyards — 5725 Union Road, Paso Robles • 805-238-6430 • www.maloyoneill.com Michael Gill Cellars — 4125 Peachy Canyon Rd., Paso Robles • 805-239-1668 • www.gillcellars.com Midnight Cellars Winery & Vineyard — 2925 Anderson Road, Paso Robles • 805-239-8904 • www.midnightcellars.com Minassian-Young Vineyards — 4045 Peachy Canyon Road, Paso Robles • 805-238-7571 • www.minassianyoung.com

Summer 2014

Published by the Paso

Robles Press

VINO

Central Coast Edition

Mitchella Vineyard & Winery — 2525 Mitchell Ranch Way, Paso Robles • 805-239-8555 • www.mitchella.com Mondo Cellars Winery — 3260 Nacimiento Lake Drive, Paso Robles • 805-226-2925 • www.mondocellars.com Moonstone Cellars — 801 C Main St., Cambria • 805-927-9466 • www.moonstonecellars.com Nadeau Family Vintners — 3860 Peachy Canyon Road, Paso Robles • 805-239-3574 • www.nadeaufamilyvintners.com Nichols Winery & Cellars — 4615 Traffic Way, Atascadero • 805-466-7278 • www.nicholswinery.com Niner Wine Estates — 2400 Highway 46 West, Paso Robles • 805-239-2233 • www.ninerwine.com Norman Vineyards — 7450 Vineyard Drive, Paso Robles • 805-237-0138 • www.normanvineyards.com Onx Estate Wine — By Appt. Only • 1525 Paradise Meadow Lane, Templeton • 805-439-0539 • www.onxwine.com Opolo Vineyards — 7110 Vineyard Drive, Paso Robles • 805-238-9593 • www.opolo.com Oso Libre Winery — 7383 Vineyard Drive, Paso Robles • 805-238-3378 • www.osolibre.com Parrish Family Vineyard — 1220 Park St., Paso Robles • 805-286-4028 • www.parrishfamilyvineyard.com PasoPort Wine Company — 95 Booker Road, Templeton, and 5940 Union Road, Paso Robles • 805-239-2229 • www.pasoportwine.com Paso Wine Centre — 1240 Park St., Paso Robles • 805-239-9156 • www.pasowines.com Peachy Canyon Winery — 1480 N. Bethel Road, Templeton • 805-239-1918 • www.peachycanyon.com Pear Valley Vineyards — 4900 Union Road, Paso Robles • 805-237-2861 • www.pearvalley.com Penman Springs Vineyard — 1985 Penman Springs Road, Paso Robles • 805-237-7959 • www.penmansprings.com Per Cazo Cellars — 5325 Vineyard Drive, Paso Robles • 805-227-4949 • www.percazocellars.com Pianetta Winery — 829 13th St., Paso Robles • 805-226-4005 • www.pianettawinery.com Pipestone Vineyards — 2040 Niderer Road, Paso Robles • 805-227-6385 • www.pipestonevineyards.com Pithy Little Wine Company — 1244 Pine St., Paso Robles • 805-546-1059 • www.pithywine.com Poalillo Vineyards — 7970 Vineyard Drive, Paso Robles • 805-238-0621 • www.poalillovineyards.com Pomar Junction Vineyard & Winery — 5036 S. El Pomar Road, Paso Robles • 805-238-9940 • www.pomarjunction.com Pretty-Smith Vineyards & Winery — 13350 River Road, San Miguel • 805-467-3104 Proulx Wines — 5424 Vineyard Drive, Paso Robles • 805-706-0425 • www.proulxwines.com Rabbit Ridge Winery — 1172 San Marcos Road, Paso Robles • 805-467-3331 • www.rabbitridgewinery.com Ranchita Canyon Vineyard — 3439 Ranchita Canyon Road, San Miguel • 805-467-9448 • www.ranchitacanyonvineyard.com Rangeland Wines — By Appt. Only • 10425 Klau Mine Road, Paso Robles • 805-674-9232 • www.adelaidasprings.com Red Soles Winery — 3230 Oakdale Road, Paso Robles • 805-226-9898 • www.redsoleswinery.com Rio Seco Vineyard & Winery — 4295 Union Road, Paso Robles • 805-237-8884 • www.riosecowine.com RiverStar Vineyards — 7450 Estrella Road, San Miguel • 805-467-0086 • www.riverstarvineyards.com RN Estate Vineyard — By Appt. Only • 7986 N. River Road, Paso Robles • 805-610-9802 • www.rnestate.com Robert Hall Winery — 3443 Mill Road, Paso Robles • 805-239-1616 • www.roberthallwinery.com Rockin’ R Winery — 8500 Union Road, Ste. C, Paso Robles • 805-835-8529 • www.rockinrwinery.com Rocky Creek Cellars — 8687 Apple Road, Highway 46 West, Templeton • 805-238-1919 • www.rockycreekcellars.com Rotta Winery — 250 Winery Road, Templeton • 805-237-0510 • www.rottawinery.com Roxo Port Cellars — 6996 Peachy Canyon Road, Paso Robles • 805-238-1600 • www.roxocellars.com San Antonio Winery — 2610 Buena Vista Drive, Paso Robles • 805-226-2600 • www.sanantoniowinery.com San Marcos Creek Vineyard — 7750 Highway 101, Paso Robles • 866-PASO-WINE • www.sanmarcoscreek.com Sarzotti Winery — 179 Bella Ranch Road, Templeton • 805-226-2022 • www.sarzottiwinery.com Sculpterra Winery and Sculpture Garden — 5015 Linne Road, Paso Robles • 888-302-8881 • www.sculpterra.com Sextant Wines — 2324 Highway 46 West, Paso Robles • 805-542-0133 • www.sextantwines.com Shale Oak Winery — 3235 Oakdale Road, Paso Robles • 805-239-4800 • www.shaleoakwinery.com Shadow Run Vineyards & Winery — 2720 La Panza Road, Creston • 805-227-0554 • www.shadowrunvineyards.com Silver Horse Winery — 2995 Pleasant Road, San Miguel • 805-467-WINE • www.silverhorse.com Stacked Stone Cellars — 1525 Peachy Canyon Road, Paso Robles • 805-238-7872 • www.stackedstone.com Stanger Vineyards — 5255 Highway 41, Paso Robles • 805-238-4777 • www.stangervineyards.com Starr Ranch Vineyard & Winery — 9320 Chimney Rock Road, Paso Robles • 805-227-0144 • www.starr-ranch.com Steinbeck Wines — 5940 Union Road, Paso Robles • 805-238-1854 • www.steinbeckwines.com Stephen’s Cellar & Vineyard — 7575 York Mountain Road, Paso Robles • 805-238-2412 • www.stephenscellar.com Still Waters Vineyards & Winery — 2750 Old Grove Lane, Paso Robles • 805-237-9231 • www.stillwatersvineyards.com Summerwood Winery — 2175 Arbor Road, Paso Robles • 805-227-1365 • www.summerwoodwine.com Tablas Creek Vineyard — 9339 Adelaida Road, Paso Robles • 805-237-1231 • www.tablascreek.com Tackitt Family Vineyards — 6640 Von Dollen Road, San Miguel • 805-467-9490 • www.tackittfamilyvineyards.com

VINO Central Coast Edition

Published by the Paso

Robles Press

Summer 2014

north county

Wineries & Tasting Rooms

continued

Tarrica Wine Cellars — By Appt. Only • 111 Clark Road, Shandon • 805-237-8693 • www.tarricawinecellars.com Tassajara Cellars (at Silver Horse) — 2995 Pleasant Road, San Miguel • 805-239-8511 • www.tassajaracellars.com Terry Hoage Vineyards — 870 Arbor Road, Paso Robles • 805-238-2083 • www.terryhoagevineyards.com Thacher Winery — 8355 Vineyard Drive, Paso Robles • 805-237-0087 • www.thacherwinery.com Thunderbolt Winery — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.thunderboltjunction.com Tobin James Cellars — 8950 Union Road, Paso Robles • 805-239-2204 • www.tobinjames.com Tolo Cellars — 9750 Adelaida Road, Paso Robles • 805-226-2282 • www.tolocellars.com Turley Wine Cellars — 2900 Vineyard Drive, Templeton • 805-434-1030 • www.turleywinecellars.com Twilight Cellars — 2740 Hidden Mountain Road, Paso Robles • 805-226-9907 • www.twilightcellars.com Venteux Vineyards — 1795 Las Tablas Road, Templeton • 805-369-0127 • www.venteuxvineyards.com Veris Cellars — 1266 N. Bethel Road, Templeton • 805-434-0319 • www.veriscellars.com Via Vega Winery — 2378 Adobe Road, Paso Robles • 805-423-2190 • www.viavega.com Victor Hugo Winery — By Appt. Only • 2850 El Pomar Drive, Templeton • 805-434-1128 • www.victorhugowinery.com Villa Creek Cellars — 5995 Peachy Canyon Road, Paso Robles • 805-238-7145 • www.villacreek.com Villa San-Juliette Vineyards & Winery — 6385 Cross Canyons Road, San Miguel • 805-467-0014 • www.villasanjuliette.com Villicana Winery — 2725 Adelaida Road, Paso Robles • 805-239-9456 • www.villicanawinery.com Vina Robles Winery — 3700 Mill Road, Paso Robles • 805-227-4812 • www.vinarobles.com Vines on the Marycrest — 5076 Mustard Creek Road, Paso Robles • 805-237-0378 • www.vinesonthemarycrest.com Vista Del Rey Vineyards — 7340 Drake Road, Paso Robles • 805-467-2138 • www.vdrvineyards.com Westberg Cellars — 3180 Willow Creek Road, Paso Robles • 805-238-9321 • www.westbergwine.com Whalebone Winery — 8325 Vineyard Drive, Paso Robles • 805-239-9020 • www.whalebonevineyard.com Wild Coyote Estate Winery — 3775 Adelaida Road, Paso Robles • 805-610-1311 • www.wildcoyote.biz Wild Horse Winery — 1437 Wild Horse Winery Court, Templeton • 805-788-6310 • www.wildhorsewinery.com Windward Vineyard — 1380 Live Oak Road, Paso Robles • 805-239-2565 • www.windwardvineyard.com Zenaida Cellars — 1550 Highway 46, Paso Robles • 805-227-0382 • www.zenaidacellars.com ZinAlley — 3730 Highway 46 West, Templeton • 805-238-0959 • www.zinalley.com

north county

Olive Oil Tasting

Alta Cresta — 6075 High Ridge Road, Paso Robles • 805-227-4751 • www.altacresta.com Carriage Vineyards — 4337 South El Pomar, Templeton • 800-617-7911 • www.carriagevineyards.com Kiler Ridge Olive Farms — 1111 Kiler Canyon Road, Paso Robles • 805-975-6066 • www.kilerridge.com Mt. Olive Organic Farm — 3445 Adelaida Road, Paso Robles • 805-237-0147 • www.mtoliveco.com Olea Farms — 2985 Templeton Road, Templeton • 805-610-2258 www.oleafarm.com Olivas de Oro Olive Company — 4625 La Panza Road, Creston • 805-227-4223 •www.olivasdeoro.com Pasolivo — 8530 Vineyards Drive, Paso Robles • 805-227-0186 • www.pasolivo.com We Olive — 1311 Park St., Paso Robles • 805-239-7667 • www.weolive.com Wine Country Olives — 12 Ocean Ave., Ste. 122, Cayucos • 805-434-6063 • www.wineolives.com

To have your winery or tasting room listed, simply send the information in an email to news@pasoroblespress.com with the subject VINO Listing.

Summer 2014

Published by the Paso

Robles Press

VINO

Central Coast Edition

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