WINE LIFESTYLE MAGAZINE
Table of Contents
Rock Star Winemakers................................................................4
Featured Artist: Ryan Adams .....................................................20 In the News: Harvest Wine Weekend preview ..........................22
4
Heather Young/VINO
Tobin James of Tobin James Cellars Justin Kahler of Justin Kahler Wine Company Steve Kroener or Silver Horse Winery Philip Krumal of Asuncion Ridge Vineyards Mike Sinor of Ancient Peaks Winery Sherman Thacher of Thacher Winery Chrissy Wittmann of Wild Horse Winery & Vineyards
In the News: Early frost economics ...........................................24 In the News: The cork debate ...................................................26 Local Winery Architecture ..........................................................28 Wine Tasting: San Simeon to Morro Bay ....................................32 Coast & Country Tasting Map ....................................................38
32
Josh Petray/VINO
Featured Chef: Ian McPhee of McPhee’s Grill Consider the Olive Herb roasted chicken, paired with J. Lohr Rosé Feature on J. Lohr Vineyards & Winery A twist on the traditional cassoulet, paired with Jada Syrah White bean and sausage soup, paired with Aron Hill Primitivo
60
Josh Petray/VINO
FOOD & WINE ...........................................................................41
In the News: Local Western Wine Award winners .....................56 The unsung art of the wine world: It’s all in the label.................58 Ambyth Wine Estate: Nuts for natural wine ..............................60 Education: Wine tasting experience ..........................................64 Education: Wine tasting 101 ......................................................66 Wine Event Calendar .................................................................68 Reference: North County Wineries & Tasting Rooms ................70
VINO
Fall 2011 | Page 1
SILVER HORSE WINERY Specializing in Bordeaux and Spanish varietal wines.
October 1 "Bacchanalia" Grape Stomping Party 4-7pm October 16 Sunday Funday Pizza Party 4-7pm October 21-23 Harvest Festival
COME ENJOY OUR HOSPITALITY AND VIEWS!
SILVER HORSE WINERY 2995 Pleasant Road, San Miguel (805) 467-WINE (9463) | www.silverhorse.com Tasting Room: Friday through Sunday 11am to 5pm
Page 2 | Fall 2011
VINO
A Word from the
EDITOR
WINE LIFESTYLE MAGAZINE
The Paso Robles Wine Country Alliance has partnered with the Paso Robles Press and the Atascadero News to publish VINO, a local magazine focused on Paso Robles Wine Country’s events, wineries, winemakers and the local community. This unique publication showcases how the wine industry impacts our local community, the people, businesses and organizations. VINO also portrays how our local wineries are weaved into the fabric of our community with many of the winemakers, owners, employees and industry businesses. Many of these people are integral to our friendship circles, church congregations, organizations, board memberships and club fellowships. Through these relationships, the Paso Robles wine community helps make our great city a better place to live, work and play.
Atascadero News YOUR HOMETOWN PAPER SINCE 1916
*All editorial decisions are at the discretion of VINO staff. The Paso Robles Wine Country Alliance’s role is to assist the magazine in connecting with the wine community in support of the stories, articles, and features as determined by VINO.
Publisher:
Contributors:
Jason Cross jasonc@pasoroblespress.com
Andrew Bradford Aaron Crutchfield Meagan Friberg Josh Petray Lisa Pretty Creig P. Sherburne Janis Switzer Hayley Thomas
FALL 2011 Published by the Paso Robles Press & Atascadero News 805.237.6060 www.VinoPasoRobles.com
VINO
Editor: Heather Young editor@atascaderonews.com
Welcome to the second issue of VINO. We are very happy to share with you the wine lifestyle of Paso Robles Wine Country. While I’ve been an active wine taster since moving to the area eight years ago, I have more than doubled my education by doing this publication. Every time I head out for a wine tasting, which is often, I learn of a new varietal and discover something new in relation to wine. When we took our seven winemakers out to Santa Margarita Ranch for a photo shoot, I enjoyed listening to the winemakers talk to each other in “wine speak.” Like all professions, it has its own language. With harvest nearing, they spoke of sugar levels, where harvest this year is compared to last year and how their vineyards fared in the freeze early this summer. I also learned for some of the winemakers, the ones with larger production and larger distribution it seems, that they spend less time in the field as they would like and more time marketing and meeting with people, including journalists and photographers for publications such as VINO. Inside this issue you will find articles on how to taste, more recipes to pair with local wines, features on different wineries and wine news. We hope you enjoy this issue of VINO and would like to hear from you. Send your letters to VINO, attention: Heather Young, 5660 El Camino Real, Atascadero, CA 93422 or email editor@atascaderonews.com.
Heather Young VINO Editor Fall 2011 | Page 3
Rock Star WINEMAKERS
This issue’s winemakers took the field with us for our cover shoot early in September. The seven Rock Star winemakers, Tobin James, Justin Kahler, Steve Kroener, Philip Krumal, Mike Sinor, Sherman Thacher and Chrissy Wittmann, were great sports heading out into the Santa Margarita Ranch vineyard. Page 4 | Fall 2011
Ancient Peaks winemaker Mike Sinor gave us the tour of the vineyards, which included history of the ranch and the vineyards and a view of a new attraction not yet ready for the public. The ranch is the longest running cattle ranch in California. The first grapes grown on the ranch were planted in 1780 by
VINO
Franciscan missionaries. It was not until 1999 that grapes were grown again. Robert Mondavi Winery leased a section of the ranch to plant what is now known as the Margarita Vineyard. In 2005, the ranch’s owners, Rob Rossi, Doug Filipponi and Karl Wittstrom, took over operation of the vineyards and that was when Ancient Peaks was started.
VINO
It was nice heading out into the vineyards with harvest nearing. The grapes were getting closer to being ready to pick, but were still on the vines. I hope you enjoy learning about this issue’s winemakers as much as I enjoyed getting to know them. – Heather Young, Editor Fall 2011
Heather Young/VINO
Rock Star WINEMAKERS WINEMAKER
Tobin James "Why Can't Wine Be Fun?"
Heather Young/VINO
Tobin James was named Wine Person of the Year by the Paso Robles Wine Country Alliance this year.
Janis Switzer VINO
T
obin James knew at the age of 18 that he wanted to be a winemaker. So after growing up on a vineyard in Indiana, he took a job working at his brother’s wine shop while attending the University of Cincinnati. When Paso Robles winemaker Gary Eberle walked in one fateful day, he saw a rare opportunity to pursue his dream. “I’d like to learn how to make wine and I’d like to come out and work for you,” James told the winemaker. Page 6 | Fall 2011
When Eberle explained he wasn’t hiring, James told him he’d work for free. Eberle’s response? “Well, come on out!” That year was 1980. This year James was named Wine Industry Person of the Year by the Paso Robles Wine Country Alliance. A fitting tribute for someone who not only has been a visible and vocal proponent of the Paso Robles wine community for more than 30 years, but who has one of the largest wine clubs in the country and is unique for bringing a sense of fun and excitement to what was once a very staid industry. “We wanted to be snobby, but we did-
n’t know how to do it,” James said with a broad smile. Rather, he said, his philosophy is “make good wine, have fun and be nice to people.” His own label started with a lucky accident. After having been promoted from intern to assistant winemaker at Eberle’s Estrella Winery, James was offered a sixton load of zinfandel grapes no one else wanted. That 1985 Blue Moon Zin went on to win multiple gold medals and Tobin James Cellars was born. In 1994 James purchased 41 acres at the corner of Union Road and Highway 46
VINO
East, a parcel once known to be an old stagecoach stop. He built the winery and tasting room there from the ground up, and he designed it inside and out to resemble an old western-style saloon. With three large tasting bars, including an ornate mahogany bar dating back to the 1860s, James has played up the rumors that Jesse James hid out in the area with his uncle Drury in the early days of Paso. The fact James shares the same last name, and the same rebellious nature, is a lucky coincidence. Thus, his faithful customers and wine club members are known as the notorious “James Gang.” “It’s fun,” James said. “Why can’t wine be fun?” His 22,000 wine club members certainly think it is. They’ve even filled three European cruises of 300 each just this year. “We tried to create a place where if you come in here once, you’re never going to drive by without stopping,” James said. With Hank Williams and Charlie Daniels music in the background, and western regalia hanging everywhere, up to 600 people can stop by to have fun and taste wine on any given Saturday. He never has, and says he never will, charge a tasting fee. “That’s one thing about Tobin James Cellars — we’re lone wolves,” James said. “We do what we think is the right way to do something, and charging’s not one of them.” Today Tobin James Cellars produces more than 70,000 cases of wine a year. Half of it goes directly to his wine club members, and the balance is sold in the tasting room and through distributors in 22 states. He does no advertising, and says he no longer enters competitions so that he’ll never run short of wine for his dedicated customers. Now 53, James lives in Cayucos with his wife, Ermie, and has four children, including a son majoring in enology and viticulture at Fresno State. He describes himself as “semi-retired” but still works actively at the winery and to promote Paso Robles and its wines.
VINO
With no other major hobbies, the gregarious winemaker said his idea of fun is talking to his customers. “You know what I do when I want to have fun?” he asked. “I go to my tasting room. We have the best customers in the world.” As for the iconic sun symbol that’s on every label of Tobin James wines, James explained it this way: “The sun symbol is because wine is liquid sunshine.” And he notes, “The sun does all the work, and I take all the credit.”
Tobin James Cellars 8950 Union Road, Paso Robles 805-239-2204 www.tobinjames.com Fall 2011 | Page 7
Rock Star WINEMAKERS WINEMAKER
Justin Kahler Hands-on from start to finish
Heather Young/VINO
J.K. Wine Company owner and winemaker Justin Kahler sits atop barrels of his wine inside Rabbit Ridge Winery.
Heather Young VINO
J
ustin Kahler of JK Wine Company has been making wine for eight years and is a first generation winemaker. Although he did not grow up in a wine family, he knew going into college what he wanted to do. He went to California State University, Fresno and got a Bachelor of Science degree in enology and chemistry. “I got the wine bug working in restaurants when I was young,” Kahler said. Working in upscale restaurants, Kahler
Page 8 | Fall 2011
said he was able to put together all the aspects that came together to make the wine possible. In college, Kahler got hands-on experience running a winery through the school’s on-campus winery. “It was a really good opportunity to learn the production side as well as the science said,” Kahler said. After graduating from Fresno State in 2004, Kahler spent eight months working at Peter Michael Winery in Sonoma. “I really got to experience the products of chardonnay and Beaurdox wines,” Kahler
said. “I spent a lot of time with the winemaker. We’d start sampling at 6 o’clock in the morning. It was like a winemaker boot camp.” From Sonoma, he headed to New Zealand to work on the North Island. “That was a lot of fun,” Justin said and added that New Zealand has a very “different profile.” After five months of working in New Zealand, Kahler and his then-girlfriend, Katie, spent two and a half months traveling around the country before heading back to California.
VINO
He said they went on skywalks, skydiving, bungee jumping and other high adventure activities, which Kahler said they didn’t have to sign waivers for. Before leaving New Zealand, Kahler proposed to Katie in the rain and fog. “I had the ring with me the whole time,” Kahler said. Today, Kahler and Katie have two sons, Luke, 3, and Noah, 1. When they returned to California, Kahler saw a sign for a viticulturist/winemaker for a new winery in Paso Robles. He started working at Calcareous Vineyards in 2005. In 2007, Kahler started J.K. Wine Company. “I’m glad I took the job and stayed in Paso,” Kahler said. While Kahler grew up in San Diego, his grandparents on the Kahler side have been in Santa Margarita since the 1940s and he spent a lot of time visiting Santa Margarita and Atascadero. “I think it’d be pretty tough to leave the area,” Kahler said. “California is a great place to make wines.” Because J.K. Wine Co. is a small company, Kahler buys his grapes from vineyards, though he is very hands-on, starting in the vineyard. He gets his grapes from the Templeton Gap and Santa Margarita. Kahler decided to name his wine company using his nickname since he was a kid. The nickname “J.K.” came about when there were nine other people with the name “Justin” in one of his classes. He said the next day, there was only Justin and everyone else had nicknames. He joked that he didn’t name his company “Justin” because it’s already taken. Under J.K. Wine Company, Kahler has two brands, Katin, which is a blend of Justin and Katie, and Arada, which is Spanish for “to blow,” which he found in an old mission book. Katin has a Rhone focus and gets its syrah from a single vineyard. He produces 1,000 cases per label each year. Kahler said his favorite part is the diversity there is in being a winemaker.
VINO
VINO photo courtesy of Justin Kahler
Heather Young/VINO
VINO photo courtesy of Justin Kahler
He starts his day at 6 a.m. by visiting the vineyards, then heads to the winery and then to his tasting room, which is located inside the Meritage Tasting Room in downtown Paso Robles. In addition to J.K. Wine Company, his full time job is making wine for Michaud Vineyard, which produces 35,000 cases a year. “I’m [the owner’s] right-hand man,” Kahler said. He spends one to two days in Monterey each week working for Michaud Vineyard. “I stay quite busy,” Kahler said. “[I have] a lot of different hats to wear. I make all the wines under one roof.” Kahler leases space inside Rabbit
Ridge Winery just south of San Miguel. There, Kahler has his own space for making and storing his wine. “I feel fortunate to live here and be able to make wines here on the Central Coast,” Kahler said.
J.K. Wine Company Tasting Room Inside Meritage Wine Tasting Lounge 810 11th St., Paso Robles 805-238-9456 www.meritagelounge.com Fall 2011 | Page 9
Rock Star WINEMAKERS WINEMAKER
Steve Kroener Crafting a stable of fine wines
Heather Young/VINO
Steve Kroener, winemaker at Silver Horse Winery, said he takes pride in making wine from the vineyards’ hearty varietals — an approach he likened to letting the wines “speak for themselves.”
Josh Petray VINO
S
ilver Horse Winery winemaker Steve Kroener remembers catching the “wine bug” at 7 years old, making port and sweet wines — even a few dry wines, fermented in the bathtub of his grandfather’s basement in Downey. “That’s where I got the bug — the wine bug,” said 37-year-old Kroener, now in charge of the roughly 2,000-case winery named after the 14 Andalusian horses boarded in stables there by its former owners. Page 10 | Fall 2011
Silver Horse’s new tasting room — formerly a converted barn — is the brainchild of Kroener himself, whose roots in architectural design and construction management were put to task. At the winery, Kroener crafts Bordeaux and Spanish varietal blends, described on its web site as “food-friendly, age-worthy and highly sought-after.” Kroener started at Garretson Wine Company, part of a tight-knit crew of upand-coming, young winemakers including Justin Smith of Saxum Vineyards, Linne Calodo Cellars’ Matt Trevisan, Summer-
wood Winery’s Scott Hawley and Jacob Toft of Jacob Toft Winery. Kroener would later work with Hawley to make his largest quantity of wine a year and a half after that at Summerwood Winery. Kroener’s first official vintage was released in 2002, 450 cases total of tempranillo, cabernet sauvignon, and later “The Big Easy,” a syrah-cabernet blend. Production ramped up about 100 to 150 cases per year each subsequent year. Kroener’s approach to winemaking — letting wines “speak for themselves,” as he described it.
VINO
VINO photo courtesy of Steve Kroener
Steve Kroener, center, and his fiance, Jane, left, and daughter, Tori, right, take a boat ride.
“I don’t add a lot to them, so maybe, au naturel,” he said. Anyone familiar with the Amgen Tour of California has likely seen Kroener’s commemorative blend for the race, which has been handed out to team riders for the past two years. The road and mountain bike enthusiast said he enjoys taking to the local trails offered along the Central Coast. Grown on the clay, sandy loam and cobblestone soils and low-rolling hills at the property are tempranillo, malbec, petit verdot, syrah, grenache, cabernet sauvignon and coming next year, tannat, among others. “We have tremendous views,” Kroener said as he scanned across the Pleasant Valley, with a sweeping view of lush vineyards dotted with oaks. “We’re not super high, but we’re high. We like what we grow – more of the hearty varietals, and we stick to them.” Silver Horse is just the beginning of Kroener’s involvement with local winemaking and event planning. First Crush Winemaking Experience, Kroener Wine and Wedding Services, Tassajara Cellars and Way Out wines also operate out of the facility, whose 5,000-case limit is met by these other ventures.
VINO
VINO photo courtesy of Steve Kroener
Steve Kroener takes a moment to relax from winemaking.
Kroener embraces the family and food-friendly approach to crafting wines and making guests feel at home. As a selfprofessed social “ham,” Kroener is at home “mixing it up” and tantalizing guests with wood-fired pizzas, Santa Maria-style barbecues and old-fashioned barbecues. “I love cooking,” Kroener said, “If I wasn’t doing this, I would probably be doing something on the restaurant side of things.” Kroener describes his hand-crafted premium wines at www.pasowine.com as “100-percent food-friendly.” “As a family, we’re always looking to combine our love of food with our love of wine,” he said. It’s likely that if visitors stop by the Silver Horse tasting room in the Pleasant Valley, they’ll be greeted by a member of the Kroener family. “We still have that small, family feel,” he said. “I think it’s that family orientation that really sets us apart.” Kroener is also the first to admit that he isn’t shy about “going big” on events like Thanksgiving, an 80-guest occasion. Food and wine has always been in the family, he said. Kroener attributes that to the “creativity,” the “mixing-and-matching”
appeal of the industry. “There’s production, farming, marketing. Being a ham, not too many industries out there are like the wine industry that encompasses all fields,” Kroener said. The foresight of his father, Jim, in vineyard land investment is now paying off in wine production as Kroener takes pride in both the winery, the events it offers and most of all, family. In fact, Kroener named his 2008 blend (60 percent syrah, 40 percent cab sauv) after his daughter, Tori, niece and nephew. That’s not to mention the four labs that call Silver Horse home, too. Guests are invited to do the same: kick back and enjoy Kroener’s stable of fine wines and views at Silver Horse.
Silver Horse Winery 805-467-WINE (9463) 2995 Pleasant Road, San Miguel www.silverhorse.com Fall 2011 | Page 11
Rock Star WINEMAKERS WINEMAKER
Philip Krumal A bottle of pinot and a nice place to sleep
Heather Young/VINO
Philip Krumal, owner and operator of Asuncion Ridge Vineyards, enjoys a glass of pinot noir before beginning housework in his bed and breakfast.
Creig P. Sherburne VINO
P
hilip Krumal may well embody everything that makes Central Coast wine so good. He’s only lived in North County for about 10 years, and said that because he still visits his many friends living in Los Angeles, coming home to Atascadero still feels special. Krumal also did his research. He decided that rather than grow what’s popular or trendy, he’d grow the grape that would Page 12 | Fall 2011
do best in the area. But wine isn’t the only thing Krumal does. When he’s not making wine for Asuncion Ridge Vineyards, he’s running a bed and breakfast out on the vineyard. And he’s openly gay. “I’m the only out winemaker I know of,” Krumal said. “It’s never been an issue. North County is fairly conservative, but people in the [wine] industry are socially liberal.” He went on to praise the traditionally conservative North County for valuing
quality of character and product more than discriminating against something that he said shouldn’t matter anyhow. Krumal said he’d wanted both a bed and breakfast and a vineyard since he was in his early 20s. “I’d gone up to Napa Valley when I was about 21 or 22,” he said. “I fell in love with the entire wine culture.” But it would be nearly 20 years before that would happen. First he had to go on tour with the Boss Coggs Band as a trumpet player.
VINO
Then he played trumpet in the Honolulu philharmonic orchestra and as a backup player for greats including Frank Sinatra. After that, Krumal said he spent more than 10 years selling BMWs in Santa Monica. “Everything you’ve ever heard about the car business, it’s all true,” he said. “I just helped my ex negotiate a lease at my old dealership, and nothing’s changed. It’s horrible.” From there, it was real estate in Pasadena where he met his business partner, Michael Dilsaver. Together, the pair looked for an area with land suitable for both the bed and breakfast and the vineyard they wanted. Though Krumal said they looked all over the state, they kept coming back to Paso Robles. “When we bought the property, there were maybe 45 winemakers in Paso,” Krumal said. “We just knew it was going to be a boomtown. And now there are more than 300 wineries.” Krumal and Dilsaver bought the land in 1999 and started growing grapes in 2000. While the grapes were growing, Krumal operated his bed and breakfast and worked at Windward Vineyards making wine. Also while his grapes grew, Krumal participated in the Pinot and Paella Festival as a paella chef, which he said was great fun. Asuncion Vineyards got its name from the ranch it’s on, Asuncion Ranch. The ranch, Krumal said, was owned by an oil company, which parceled the ranch and sold it off in the late ‘70s and early ‘80s. “We’re up on this nice long high ridge and felt we wanted to keep the name of the property,” Krumal said. Asuncion’s labels were designed in a similarly prosaic yet solid way. “I had [our artist] out here to get a feel for the place,” Krumal said. “When he first started coming here, we had a lot of Texas longhorns on the ranch. There’s a longhorn skull at the end of the driveway. He
VINO
Creig P. Sherburne/VINO
Asuncion Ridge Vineyards winemaker Philip Krumal shows off the dining room of his bed and breakfast, located in rural Atascadero.
really loved the idea of incorporating that into the label. So that’s what we did, we based the label on the cattle that were grazing here on the ranch.”
Paella is still a specialty, though there are plenty of traditionally egg- and pancake-based dishes on the menu. Whether working with wine or with
“I’d gone up to Napa Valley when I was about 21 or 22,” he said. “I fell in love with the entire wine culture.”
Asuncion makes four wines: pinot noir, pinot noir barrel select, and the two deliciously named blends: 3 Sum, a syrah blend, and Swinger, a cabernet blend. For all the time spent on the vineyard, making wine and working in the tasting room, it’s obvious that Krumal’s heart and soul are in the bed and breakfast. “I have to give Michael more credit for designing the house,” Krumal said. But it’s Krumal who cooks the breakfast and lives in a house near the bed and breakfast itself so he can operate it on a day-to-day basis.
vacationers, Krumal’s philosophy is the same. “It’s part art and part science,” he said, “and you can’t force anything.”
Asuncion Ridge Vineyards Tasting Room 805-267-3780 729 13th St., Paso Robles www.asuncionridge.com Fall 2011 | Page 13
Rock Star WINEMAKERS WINEMAKER
Mike Sinor A self-made man with a fruitful career spanning nearly 20 vintages
Heather Young/VINO
Passionate winemaker Mike Sinor has been crafting award-winning wine at Ancient Peaks since the winery’s first 2005 vintage.
Hayley Thomas VINO
O
n a dreamy Santa Margarita morning, the sun is turning the vines golden, there’s a tickle of a breeze in the air and Ancient Peaks winemaker Mike Sinor is digging his fingers into the dirt, pulling up handfuls of chalky, white fossils. “This powder right here is all broken — down oysters,” he said, as the white dust Page 14 | Fall 2011
crumbled before our eyes. The winemaker grinned as he recalled the time a group of college students dug up a ancient fossilized shark tooth right there in the vineyard, adding that the land also boasts a historic structure erected in 1772 by Franciscan friars. As Sinor describes the vineyard’s rich history, as well as its unique soil properties in detail — the land boasts shale, sedimentary, ancient sea bed, vocalic and granitic
— it’s obvious that the vintner not only loves his job. It thrills him to the bone. The self-made winemaker has earned his fruitful career spanning nearly 20 vintages on the Central Coast. Raised in Visalia, Sinor worked his way through college taking any winery job he could find. “I always felt that all my experiences before then had led up to that point. I am very hands-on, growing up in the San
VINO
Joaquin Valley with tractors and welding,” he said. “So very quickly, winemaking found me. I met all these great people and I realized, ‘Wow, this is a really cool industry,’ and it just captured my soul.” In 1994, Sinor worked the harvest at Robert Mondavi-owned Byron Winery in the Santa Maria Valley, eventually rising to assistant winemaker. A few trips to France and a couple years later, he went on to find acclaim as winemaker at Domaine Alfred in the Edna Valley. The passionate vintner’s been crafting award-winning wine at Ancient Peaks since the winery’s first, 2005 vintage. Margarita Vineyard, which boasts 966 acres, is located on the expansive 14,000acre Santa Margarita Ranch property owned by longtime ranching and winegrowing families, the Filipponis, Rossis and Wittstroms. “We have great soil and weather, but you can only go so far on that,” Sinor said. “In order to bring that to fruition, you have to have good people and that’s definitely our sense of priorities.” Ancient Peaks owners Karl Wittstrom, Doug Filipponi and Rob Rossi consider themselves honored to be stewards of the area’s rich winegrowing legacy, which began hundreds of years ago with Franciscan missionaries. The vineyard is an outlier, as the southernmost vineyard in the Paso Robles appellation, located in the Santa Lucia Mountain range just 14 miles from the ocean. Overlooking the rows and rows of vines from Oyster Ridge — perhaps the most photogenic spot of the morning — it’s hard to imagine that eons ago, much of the land was under water. Sinor said that history adds complexity and depth to his wine. “When the vines grow in a soil that’s high in calcium, [with] a high level of porosity — the water goes right through it — he blocks tend to have a bit smaller canopies, smaller berries and the fruits are more intense,” he said.
VINO
Hayley Thomas/VINO
Hayley Thomas/VINO
Ancient Peaks is steeped in ancient and California history. Relics hang from the wall at Ancient Peaks Winery's tasting room in downtown Santa Margarita.
Ancient Peaks serves up a glass for tasters in its tasting room, located in downtown Santa Margarita.
The sprawling, oak-studded vineyard boasts 16 wine grape varietals, from cabernet sauvignon to rousanne, muscat blanc and grenache noir. “We really design around the diversity of blocks and soil and being able to make a diversity of wine,” Sinor said. The vineyard is SIP Certified and each block is micromanaged for optimal flavor fitting, as the winemaker is a self-proclaimed “fanatic” when it comes to his craft. The hard work keeps paying off for Ancient Peaks. Among other sparkling accomplishments, Wine Enthusiast magazine recently placed three Ancient Peaks wines - the ‘07 Oyster Ridge, ‘06 Zinfandel and ‘08 Merlot — in the 90- to 93-point range. When it comes to success, Sinor said it’s simple. “It’s not something you just phone in you need to be in tune with [the process]
and be in touch with it — and not just with the blocks, but with sub-parts of the blocks,” he said. “The attention [Ancient Peaks Winery] has gathered really comes down to the attention we put in. We’re farmers first and foremost, and from there, we go on to make the wines.”
Ancient Peaks tasting room 805-365-7045 22720 El Camino Real, Santa Margarita www.ancientpeaks.com Fall 2011 | Page 15
Rock Star WINEMAKERS WINEMAKER
Sherman Thacher Golden Results for "Novice" Winemaker
Heather Young/VINO
Thacher winemaker Sherman Thacher loves the “amazing diversity” the fruit provides from neighboring west side vineyards.
Janis Switzer VINO
C
ompared to many winemakers on the Central Coast, Sherman Thacher might still be considered a novice. He opened his winery and tasting room just three years ago on property he purchased in 2004, and his first vintage was that same year. Yet years don’t always tell the whole story. This relative newbie to the local wine industry took home the coveted Red Page 16 | Fall 2011
Sweepstakes award at this year’s San Francisco Chronicle Wine Competition for his 2007 reserve zinfandel and Best of Class for his 2007 Rhône blend. Five months later, he won two out of the only four gold medals presented for syrah at the Central Coast Wine Competition. He is having a good year. Thacher, 44, actually began making wine 18 years ago, when he was brew master for Los Gatos Brewing Company. He bought some zinfandel grapes with a friend
and started experimenting. He made small lots of wine for the next 10 years, but didn’t seriously think about changing careers. Then he and his wife, Michelle, were invited to a wedding in 2003 on a historic ranch in the Adelaida area of Paso Robles. Though they had been to the area before, the impact that ranch would have on them was powerful. That ranch was the Kentucky Ranch and when it went on the market nine months later, the Thachers snapped it up without hesitating.
VINO
The couple has been working full time ever since. They have planted a 4 1/2-acre vineyard on the 52-acre property, placed 260 apple trees along their long curving driveway, and built a winery and tasting room that opened in the fall of 2008. They’ve done it all with no formal education or training in viticulture or farming, and they have done most of it themselves. “You go through definite waves of complete horror, to feeling like you’re on top of it for a brief moment,” Thacher said of the last few years. “But it’s definitely satisfying — no matter what.” During this time, the couple has also been raising three young children, ages 8, 5 and 2. It’s not surprising their namesake zinfandel is “Controlled Chaos.” “We thought it depicted our life,” Michelle said. It must have seemed divine justice that their 2007 received a double gold medal at last year’s San Francisco Chronicle Wine Competition. While their young vineyard has been growing, they have been buying most of their grapes from neighboring westside growers, including Halter Ranch, Hastings Ranch and Willow Creek. Up to now their annual production has been less than 2,000 cases, but growing demand will likely result in 2,300 to 2.400 cases this year. “We’re really excited about having some estate fruit, but buying grapes from other farmers down here is also just a really nice way of expressing what is done with all the microclimates around here,” Thacher explains. He said it gives him “amazing diversity” in making his wines. The couple has kept their historic barn the focal point of the property, with the large KR initials fading on the front of the 90-year-old structure. Originally built for horses, and named by its former owners for its resemblance to rural Kentucky, it now hosts winemaker dinners and wine club events. One of the most recent events was their
VINO
VINO photo courtesy of Thacher Winery
The new winery and tasting room built by the Thachers in 2008 is situated on 52 sprawling acres. Kentucky Derby Party, where more than 150 guests dressed up in flamboyant hats, bow ties and seersucker suits to watch the horse race on television screens in the barn. “It kind of gave me goose bumps when everyone was in the barn, screaming at the race,” Michelle said. “You got the feeling that the people who built the barn in the ‘20s would be really happy.” One question the couple is constantly asked is, “why the grasshopper?” The abstract depiction of a grasshopper on the Thacher label is actually a nod to the Thacher family crest, which was created five or six centuries ago. “We like to think they were a whimsical, irreverent reaction to the griffins and lions that were common in the grand heraldic displays of generations past,” Thacher said. “At any rate, the humble grasshopper with his perpetual smile now graces our label.” Humble as it is, that grasshopper is getting a lot of attention right now. With accolades accumulating, the Thachers are living their dream.
Janis Switzer/VINO
Sherman and Michelle Thacher have kept their 90-year-old barn and its fading K.R. initials.
Thacher Winery 805-237-0087 8355 Vineyard Drive, Paso Robles www.thacherwinery.com Fall 2011 | Page 17
Rock Star WINEMAKERS WINEMAKER
Chrissy Wittmann Life out in the vineyards a refreshing alternative to environmental impact reports
Healther Young/VINO
Chrissy Wittmann very nearly ended up writing environmental impact reports, but some time in a wine lab changed all that.
Aaron Crutchfield VINO
I
f one or two things had turned out differently, Wild Horse Winery winemaker Chrissy Wittmann wouldn’t be featured in VINO. Instead, she would be featured in a magazine about people who do environmental impact reports. “When I went away to school at Cal Page 18 | Fall 2011
Poly, I was originally a P.E. major and then went to environmental science,” Wittmann said. “I wanted to do environmental impact reports, and there weren’t many positions in the area that were paying positions. So I did environmental chemistry for this one lab, and in that lab was a little wine lab that serviced the Edna Valley wineries. When that guy went on vacation, he asked me to fill in, so I filled in and that was my foot in-
side the door of the wine industry. Then I saw an ad for Meridian and applied for that, and eventually got hired on. That was in ‘98, and I never looked back.” After Meridian Vineyards, she became lab manager and winemaker at Courtside Cellars in San Miguel before moving on to become the assistant winemaker at Scheid Vineyards in Monterey County. Four years ago, she saw an ad for Wild Horse’s assis-
VINO
VINO photo courtesy of Chrissy Wittmann
Chrissy Wittmann with her boss, Clay Brock.
tant winemaker position. A year later, she was promoted to winemaker. “To me, the most important piece that goes into making the wine is the grapes that you source,” Wittmann said. “For us, we source 98 percent of our grapes from outside the estate. Sourcing is the key to our existence. Having been on the Central Coast for almost 30 years now, we’ve definitely got some specific vineyards and areas dialed in as to what makes our blend top to us.” She said Wild Horse takes a minimalistic approach to winemaking, making the quality of the grapes the priority, giving them a home and some nutrients without a lot of additives, and then giving them the environment they like to ferment in and then age in, with good oak in the barrels and the monthly TLC of maintaining them. “There’s a lot of time invested,” Wittmann said. “It’s a product that can spoil, and we don’t want it to spoil. We want to make something people want to drink. It is ultimately our livelihood and out existence, so we want to put the best out there.” Prior to her work in the lab at Cal
VINO
VINO photo courtesy of Chrissy Wittmann
Chrissy Wittmann, right, and a coworker have fun during the 2009 harvest.
Poly, she said she knew very little about wine. She was born and raised in Burbank and she said didn’t really know much about wine, other than the Tyrolia wine her dad would drink. She came to Cal Poly originally as a physical education major before changing to environmental science. That’s her bachelor’s degree, and she later went back to Cal Poly for a master’s degree in agriculture. “Fifteen or 20 years ago, yeah, I was setting myself out to do physical therapy or environmental impact reports,” Wittmann said. “I didn’t know much about this industry, but I think I definitely got in it at the right time. I’m very happy to be involved.” She lives in Paso Robles with her husband of 11 years, Jeff Wittmann, along with her 4 1/2-year-old son, Joe. Her parents moved to the area in 1997, meaning home for her has basically moved to San Luis Obispo County. “We visit my brother every once in a while, but home is pretty much here now,” Wittmann said. As for her job, she said some of her favorite things are the variety, with some days spent indoors, some days in the vine-
yards and some days out showing the wines. “I really enjoy the logistic of making everything happen, and I really like working with consumers or trade, getting the wine out there and providing information on the wine,” Wittmann said. “A lot of times, I think people get caught up in the everyday of being at the winery, and when you go out and you show your wine to people and it becomes very rewarding.” She also said she enjoys the wine culture. “It’s the one thing that family and friends look forward to and brings people together,” Wittmann said. “You don’t see too many wine bar fights.”
Wild Horse Winery and Vineyards 805-788-6300 1437 Wild Horse Winery Court Templeton www.wildhorsewinery.com Fall 2011 | Page 19
ART
Atascadero artist’s work featured in VINO Ryan Adams provided the artwork for VINO’s first edition Heather Young VINO
R
yan Adams, a 1989 Atascadero High School graduate, had one of his paintings depicting wine country on the cover the first issue of VINO, which was published in May. Adams got his start in art as youth. “I was really interested in art from the beginning,” Adams said. He said he started out as an illustrator and thought he could easily go from drawing to painting. “I assumed I could paint because I could draw with a pencil,” Heather Young/VINO Adams said. “But that Above: wasn’t the truth.” Atascadero artist He added that Ryan Adams painting is much more adds some color difficult. He starts his to his painting paintings, which have a of the Carlton distinct flavor unique to Hotel in his Adams, by drawing on studio. the canvas and then covering it with paint. Right: “I just follow my This painting pencil lines,” Adams was featured on said. “If I lost the penthe cover of cil line, I’d lose what I VINO last May. was painting … it kind of changes the whole painting.” Out of high school Adams went to Cuesta College where he received his AA degree. From there he went on to Humboldt State University where he was an art studio major. He returned to Atascadero about six years ago. Since then he spent two years living at Page 20 | Fall 2011
Ragged Point in Big Sur painting. To pay the bills as he built his inventory of work, he worked as a cashier at a market. “I needed to accumulate a lot of work,” Adams said. In August 2010, Adams started ATown Artists Gallery Co-op on Entrada Avenue where his work was been on exhibit and for sale. His studio is called A-Town Gallery 41 and is located at 7010 Morro Road in Atascadero. He has worked on display at Haven Wine Bistro, 6155 El Camino Real and he ARTery, 5890 Traffic Way, both located in Atascadero. He will be producing limited edition wine labels using a variety of his paintings related to art. This is not the first publication that Adams’ work has graced the cover. His painting of the City Administration Building and the fountain in Sunken Gardens was featured on the cover of Savor Atascadero, a publication on Atascadero distributed at Sunset’s Savor the Central Coast in October 2010. Adams can be reached at 805-464-9181 or gtsadams@yahoo.com.
VINO
www.VinoPasoRobles.com
W “
ine is one of the most civilized things in the world and
one of the most natural things of the world that has
been brought to the greatest perfection, and it offers a
greater range for enjoyment and appreciation than, possibly, any
other purely sensory thing which may be purchased.
– Ernest Hemingway, American author
”
“Wine to me is passion. It's family and friends. It's warmth of heart and generosity of spirit. Wine is art. It's culture. It's the essence of civilization and the art of living.”
“With wine and hope, anything is possible.” – Spanish Proverb
–Robert Mondavi, American winemaker
“There are no standards of taste in wine... Each man's own taste is the standard, and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard.”
– Mark Twain, American author
“Good wine carrieth a man to heaven” – Anglo-Saxon Saying “Wine in California is still in the experimental stage; and when you taste a vintage, grave economical questions are involved. The begin-
I “
feel sorry for people who don't drink. When
ter; third is best. So, bit by bit, they grope about for their Clos Vougeot
morning, that's as good as they're going
– Frank Sinatra, American singer
VINO
als: the wine-grower also "prospects." One corner of land after another is tried with one kind of grape after another. This is a failure; that is bet-
they wake up in the
to feel all day.
ning of vine-planting is like the beginning of mining for the precious met-
”
and Lafite. Those lodes and pockets of earth, more precious than the precious ores, that yield inimitable fragrance and soft fire, those virtuous Bonanzas where the soil has sublimated under sun and stars to something finer, and the wine is bottled poetry.”
– Robert Louis Stevenson, Scottish author Fall 2011 | Page 21
FEATURE FEATURE
WINE LIFESTYLE MAGAZINE
Indulge in Harvest Wine Weekend Celebrate the 2011 Vintage October 21 through 23, 2011
A local magazine geared toward Paso Robles Wine Country events, wineries and the local community. VINO magazine is distributed in the Paso Robles Press and Atascadero News three times per year (March, May and September). Additional copies are available at local businesses, wineries and hotels. The full magazine is also available online.
L
Take a look…
www.VinoPasoRobles.com
– 10,000 Unique page views per month – Average time on site per visitor = 10 minutes – 2,500 Unique visitors and climbing
Upcoming Issues: Call your advertising representative today to schedule your space for the next issue of VINO. Sign up for all three issues and receive a 15% OFF discount.
March 12, 2012
May 12, 2012
September 21, 2012
Advertising Deadline: February 8, 2012
Advertising Deadline: April 5, 2012
Advertising Deadline: September 2, 2012
VINO is published and distributed by Paso Robles Press and Atascadero News three times per year (March, May and September). Additional copies are available at local businesses, wineries and hotels.
Paso Robles Press
Atascadero News
805.237.6060 www.PasoRoblesPress.com
805.466.2585 www.AtascaderoNews.com
Page 22 | Fall 2011
Submitted article
P
aso Robles Wine Country will celebrate the 2011 vintage with Harvest Wine Weekend, Oct. 21 to 23. Wine enthusiasts are invited into the vineyard and onto the crush pad for a hands-on Harvest experience which winemakers and winegrape growers live and breathe, night and day. This three-day celebration is a combination of individual events held at more than 150 wineries throughout Paso Robles Wine Country. Winery and event details are now available on www.pasowine.com. Harvest in Paso Robles Wine Country is a sensation that can only be experienced among the vines. Although a photograph or stained glass window can paint a picture, you cannot feel the depth, warmth and camaraderie that flourish without a trip to Paso Robles during the most idyllic time of year. Wineries offer a plethora of activities unique to the Harvest season including special barrel tastings, harvest
demonstrations, vineyard and winery tours, art, live music, and much more. Experience vineyard practices in motion and take part in a blending seminar or jump feet first into a one-ton grape stomp. “Harvest is a time full of anticipation, excitement and hope that Mother Nature delivered a quality bounty of flavors,” said Stacie Jacob, executive director of the Paso Robles Wine Country Alliance. “The 2011 season has been one of challenge and perseverance in Paso Robles Wine Country as spring frosts followed by a rather cool summer has set ripening back a few weeks. We anticipate Indian Summer temperatures will help achieve full ripening as we prepare for a buzz of activities during Harvest Wine Weekend.” Go to www.pasowine.com to request a Harvest Wine Weekend brochure and to check out the most up-to-date listings from area wineries. Visit www.pasowine.com for a complete list of activities, events and more.
VINO
IN THE NEWS
Frost hurts crops and ups prices, but jury still out on extent of damage Anticipated grape shortage has caused wine price to go up Heather Young and Aaron Crutchfield VINO
W
ith the Paso Robles Wine Country experiencing a grape crop loss of anywhere between 20 to 50 percent, the cost of wine has gone up. “There was a significant frost that caused real damage,” Turrentine Brokerage Central Coast broker Matt Turrentine said last month at a seminar. “Anywhere from 20 to 50 percent, probably 30 percent [of the grape crop was lost]. Because of that decrease [in crop], prices have gone up. And prices were already going up, but this accelerated that, at least temporarily. In general, the industry is moving into a period of shortage. In the next three to five years we should experience an increased amount of pricing.” The exact extent of the loss won’t be known for quite some time. “The late freeze did damage quite a bit of vineyards out there, but some were still in dormancy anyway and so it really didn’t do anything to them,” said Christopher Taranto with the Paso Robles Wine Country Alliance. “Those that had bud break definitely are going to experience lower yields. Except once again, we don’t really know where that is and we’re not going to know where that is for a while.” Taranto said the full extent won’t be really known until the harvest is all done, which could be after Thanksgiving. “It’s unfortunate there was as much crop lost as there was,” Turrentine said. “But the industry in Paso is pretty healthy.” Turrentine explained the cycle that the wine industry goes through at the Independent Grape Growers seminar. When prices are high, he said, it stimulates more planting, but there is a lag time before those new vines are Page 24 | Fall 2011
Heather Young/VINO
Mark Turrentine of Turrentine Brokerage speaks at a seminar.
producing grapes and then more time for those grapes to be made into drinkable wine. “People will continue to drink wine regardless of the price,” Turrentine said. “When prices go down, consumption stays the same.” While Turrentine said prices have gone up, he said that customers tend to buy the value wine that is the big seller. With that trend, restaurant sales have slumped. He said that in general most people don’t spend more than $15 on a bottle of wine. He said that throughout the recession consumer sales continued to grow, “but many consumers traded down to less expensive bottles and many luxury brands saw their sales falter.” “In general, the globalization of the wine industry ... has had a big impact,” Turrentine said. “People don’t care where the wine is from. There’s nothing we can do
about it but make good wine. If California’s short, everybody’s short.” Turrentine said that the 25 largest vineyards account for 50 percent of the production. “We saw a lot of demand for grapes and wine, but it was at a lower price point,” Turrentine said. “We aren’t where we were prerecession, especially in the restaurants.” Turrentine said that grapes and bulk wine are in short supply. “We’re starting to see a little bit of panic, which may subside after this harvest,” Turrentine said. “We’ve moved in to a period of short supply.” He said that prices will moderate at some point. “The next few years are likely to be good ones for the wine industry,” Turrentine said.
VINO
VINO
Fall 2011 | Page 25
IN THE NEWS
Debate continues between cork and alternative bottle stoppers Synthetic cork maker claims sales increase, but so does natural cork industry
VINO photo contributed
Aaron Crutchfield VINO
T
he battle of the bottle stoppers continues with the announcement by Nomacorc, a manufacturer of synthetic corks, that year-over-year sales are up 10 percent in the first half of 2011 worldwide, 20 percent in the United States. “A number of factors are supporting our business growth in 2011: the strength and growth of brands using Nomacorc, geographic expansion of our product offerings, and industry consolidation,” Nomacorc CEO Lars von Kantzow said in a release. “Also, organic growthe — fueled by the introduction of our new high-performance Select Series corks, which provide the most sophisticated level of oxygen management to date — has contributed to our continued steady growth.” According to the release issued at the start of September, Nomacorc has achieved record sales volumes during the first half of 2011. On the heels of a very successful 2010, Nomacorc also saw more than 10 percent year-over-year global growth during the first two quarters of 2011, while in the U.S., sales increased by more Page 26 | Fall 2011
than 20 percent over 2010 numbers, improving on a market share that, at the beginning of 2011, already approached 40 percent. The company has attained double-digit growth in 10 out of the last 11 years. According to the release, Nomacorc closes bottles for 51 percent of the top 100 bottled wines in the U.S., up from 42 percent in 2010, while the numbers for wines closed by natural cork and screw caps remained flat. “Nomacorc closures are favored by winemakers and consumers alike,” said Malcolm Thompson, vice president of global marketing and innovation for Nomacorc. “Our closures deliver consistent, taint-free wines and an overall positive experience that allows wines to shine.” Meanwhile, the natural cork industry continues to push forward, even going so far as to buy a billboard along Highway 101 between Paso Robles and San Miguel touting the benefits of natural cork. In May, the Sommelier Society of America, the nation’s oldest
VINO
Life NORTH
COUNTY
www.YourNCL.com COMMUNITY | NEWS | SPORTS
professional wine teaching organization, endorsed natural cork as the preferred closure for wine. “As a sommelier I know there is nothing that can replace the pleasure of hearing the iconic ‘pop’ when you extract a natural cork from a bottle of wine,” Robert Moody, the Society’s chairman, said in a release. “Natural cork plays such a distinctive role in the preservation and presentation of wine. It is an integral part of the romance of wine, and it remains the gold standard for wine closures.” Moody also noted natural cork’s wine preservation and environmental benefits. “It allows just the right amount of oxygen to mix with the wine over time so that it ages properly, and it provides a durable and reliable seal,” he said. “The environmental advantage that natural cork has over alternative closures, especially when it comes to sustainability, is the icing on the cake.” The natural cork industry also claims increased sales. “The top 100 domestic wines sealed with cork are selling much better than those with alternative closures and they’re fetching a higher price,” Peter Weber, executive director of the Cork Quality Council,” said in an April release. “Cork is on a comeback.” According to the Cork Quality Council, of the top 100 domestic premium wine brands in America, sales of wines sealed with cork totaled 8.7 million cases during the 12 weeks ended Feb. 5, e — a 13.8-percent increase compared to the same period a year earlier. Case sales of brands closed with screw-caps and plastic stoppers tumbled 13.1 percent during the same comparative periods. The data were derived from a survey of retail outlets by A.C. Nielsen. Revenue from the top 100 brands sealed with cork jumped 12 percent to $1.1 billion during the same period. But revenue for wines finished with alternative closures, defined as screw-caps and plastic stoppers, plummeted 10.3 percent to $700.4 million. “The fact is, Americans overwhelmingly prefer cork, and wineries are responding to that demand,” Weber said. “Meanwhile, the quality of cork has improved dramatically while drawbacks have emerged for alternative closures. With these trends only expected to intensify, the future of cork looks very promising.”
VINO
NORTH COUNTY LIFE is a monthly publication delivered via mail to every home in the North County whose yearly household income is $100,000 and up. (San Miguel, Paso Robles, Shandon, Templeton, Creston, Atascadero, Santa Margarita) AND 1,000 local businesses PLUS distributed at high traffic locations.
Each issue covers a variety of local interests, including: Community Calendar and Event Coverage Agriculture, Food and Wine News Local News and Sports Business and Community Profiles Local Education and Government
L
Visit us www.YourNCL.com Visit us www.facebook.com/northcountylife Follow us www.twitter.com/northcountylife
Call Today for More Information Paso Robles Press
Atascadero News
ph (805) 237-6060 www.PasoRoblesPress.com
ph (805) 466-2585 www.AtascaderoNews.com
Published by the Paso Robles Press and Atascadero News
Fall 2011 | Page 27
FEATURE
The bold and the beautiful in wine country Local wineries boast amazing architecture Meagan Friberg VINO
D
riving through the lush, ripe hills of Paso Robles, Templeton, Atascadero and the surrounding areas, visitors and locals alike are invited to partake in the beauty and elegance of a vast variety of stunning vineyards, wineries and tasting rooms. With new wineries opening yearly, the chance to peruse these amazing structures is a fun way to take in the unparalleled beauty of this wine country. Overlooking the lush Santa Lucia Mountains in west Paso Robles, the towering and bold architecture of Eagle Castle Winery stands out among the vineyards. This amazing structure was the dream of the founders and is based on their many travels to Europe. The castle brings old world charm to the new world of this astounding wine country. The medieval design of the winery boasts heavy wooden doors and even has a moat surrounding the entire structure.
Meagan Friberg/VINO
Robert Hall Winery. Meagan Friberg/VINO
Page 28 | Fall 2011
VINO
VINO file photo
Eberle Winery’s vineyard deck.
Once past the doors leading to the castle, a shiny suit of armor welcomes guests into the tasting room and a world of medieval romance and charm. Up the road a bit from Eagle Castle, the history and charm of the land continues at Turley Winery on Vineyard Drive. The tasting room at Turley is home to a 21-foot bar fashioned out of a black oak tree which had fallen in nearby Atascadero. In the center of the tasting room stand six stunning wooden poles, all original from the early days of the former Polenti vineyards. Crown molding along the inside of the historical building was crafted from old stadium bleachers obtained during a remodel of a school south of San Luis Obispo. A journey to the east side of Paso Robles highlights additional creative designs including the Robert Hall Winery on Highway 46 East. The architecture of the buildings at Robert Hall combines a rustic feel with a modern edge. A striking fountain greets guests as they take in the surroundings of the gorgeous brick exterior and interiors. Artisan stained concrete walkways complement a stunning reflecting pool, while the floral gardens highlight a picnic area and bocce ball court. The stunning outdoor brick patio opens to an immense amphitheatre, while the interior boasts a slick tasting room full of innovative and creative design. Designed by architect Tim Woodle, the tasting room welcomes visitors with a relaxing environment in which to enjoy the wines. Two sto-
VINO
Meagan Friberg/VINO
Eberle Winery’s boar.
ries into the ground, the structure opens up to an indoor cavern featuring a curved ceiling and art deco lighting that are sure to en-
of the surrounding vineyards. Designed by Pults & Associates of San Luis Obispo, Vina Robles draws its amazing design from
VINO file photo
Eberle Winery’s Wild Boar room.
tice any visitor to return for another visit. Just up the road from Robert Hall is the beautiful site of the Vina Robles Hospitality Center on Mill Road. Vaulted ceilings and a large picture window offer sweeping views
many sources including the historic California missions. A triangular island bar faces a picture window in the tasting room, see ARCHITECTURE continued on page 31
Fall 2011 | Page 29
Zenaida Cellars
Vina Robles Page 30 | Fall 2011
Meagan Friberg/VINO
Meagan Friberg/VINO
Vina Robles
Meagan Friberg/VINO
VINO
ARCHITECTURE continued from page 29
and nearby, a large stone fireplace welcomes guests to sit and enjoy wines in the surrounding comfortable chairs. Situated on a knoll along Highway 46 East, Eberle Winery has a bronze boar greeting every guest who visits the tasting room. The staff at the winery explains the German translation for Eberle means “boar” and their statue is a replica of the original bronze Porcellino cast by Tacca in 1620, which can be found in Florence, Italy. It’s considered to be good luck, and guests are invited to rub the boar’s nose and toss a coin in the water below. All money collected at the Eberle boar fountain is donated to local children’s charities. The stained glass French doors complement the stunning redwood architecture. Inside, the structure boasts 16,000 square feet of underground caves located below the winery, and according to the tasting room staff it is “the perfect place to age our wine.” From the towering castle of Eagle Castle Winery on the west side to the underground caves of Eberle Winery along the east, the unique architecture of these amazing structures reflects the beauty and elegance of the Paso Robles wine country.
Above and Right, Turley Winery Below, Eagle Castle Winery Meagan Friberg/VINO
VINO
Fall 2011 | Page 31
FEATURE
Wine tasting: San Simeon to Morro Bay From harbors to Harmony, there’s plenty to experience along this unique stretch of coast Josh Petray VINO
S
an Simeon, Cambria, Cayucos and Morro Bay garner a notable reputation as attractive coastal tourism destinations – idyllic beach communities set harmoniously between the hustle-andbustle of suburban life in the polarities of Los Angeles and San Francisco. In a coastal haven where cars seemingly whizz by at a light-speed pace as cows stand motionless along its main arterial – Highway 1 – a bevy of tasting rooms are establishing themselves, offering a fresh, coastal spin on the standard inland wine tasting experience. For some, heading to the coast could mean the last romp on the Paso Robles Wine Country Alliance map. For others, the coast is a destination location to and of itself. Coastal communities of San Luis Obispo County from Morro Bay to San Simeon have a wealth of wine and foodie experiences to offer the wine country enthusiast. Though it may feel miles from any vineyard, the wines may feel, and be sourced, from close to home. Escape the heat, peruse the many arts, crafts and artisan stores on Main Street in The modern interior of STAX has subtle lighting and views of the Morro Bay harbor.
Page 32 | Fall 2011
VINO
Cambria, poke your head in the door at Cayucos Cellars to chat with family members who pour there, or take the long haul to Sebastian’s at San Simeon to taste what Central Coast Wine Competition awardwinning Hearst Wines have to pour — opportunities abound. At STAX Wine Bar, 1099 Embarcadero in Morro Bay, owner Giovanni De-
Josh Petray/VINO
Garimore seeks to create a high-class, modern and unique experience for those not wishing to taste exclusively in Paso Robles. At this harbor-side jaunt where wine barrels mix with fishermen’s Boston Whaler buoys, DeGarimore offers guests weekly wine tastings (which change every week), along with fresh, local eats — seafood included. “Instead of having to drive to Paso to have the experience, you can do it here,” DeGarimore said. He described the renovated space as “small, intimate and a little darker - just a cool place to sample imported wines and get some cool bites of food.” DeGarimore said he “wanted to bring a little class to the waterfront, the location in a sense.” “It’s a labor of love, and it’s been fun,” he said. “We’re creating a unique experience every week.” At STAX, DeGarimore and his crew strive to create a food and wine experience for under $20. The menu is catered to sustain its healthy base of loyal, local customers. The menu varies weekly. That value — and the view of Morro Bay harbor, where she sipped wine — was enough to put a huge smile on the face of Morro Bay resident Sally Kessler. Kessler took to the $5 taste and acted on her urge to enter the facility, driving around it for a length of time before finally coming to the conclusion that, “It’s about time that I walked in there.” “The coast is open for numerous amounts of people, and we’re also educating ourselves on these wines,” Kessler said, “That doesn’t happen unless you get out see COASTAL continued on page 35
SCENIC COAST WINERIES Hearst Ranch Winery 442 SLO San Simeon Road, San Simeon 805-927-4100 www.hearstranchwinery.com Open daily from 11 a.m. to 5 p.m. — Red Poets/Skyhawk Lane 821 Cornwall St., Cambria 805-350-5049 Open daily from 10 a.m. to 5 p.m. Closed Wednesdays — Black Hand Cellars 760 Main St., Cambria 805-927-9463 www.blackhandcellars.com Open Thursday through Monday from 11 a.m. to 5 p.m. — Moonstone Cellars 801 Main St., Cambria 805-927-9466 www.MoonstoneCellars.com Open daily from 11 a.m. to 5 p.m. — Harmony Cellars 3255 Harmony Valley Road, Harmony 805-927-1625 www.harmonycellars.com — Cayucos Cellars 131 N. Ocean Ave., Cayucos 805-995-3036 www.cayucoscellars.com Open daily from 11 a.m. to 5:30 p.m. Winter hours: Closed Tuesdays — La Belle Winery 307 Morro Bay Blvd., Morro Bay 805-771-9175 www.labellewinery.com Summer hours: Thursday through Monday from 1 to 6 p.m. Closed Tuesday and Wednesday
VINO
Fall 2011 | Page 33
Josh Petray/VINO
Sally Kessler drinks a glass of wine at STAX wine bar in Morro Bay. Kessler said it’s the “beauty of the place, the people,” and now the wine tasting experience that draws her to the coastline.
Josh Petray/VINO
Chicken Florentine panini was part of the rotating menu at STAX wine bar in Morro Bay. Page 34 | Fall 2011
Josh Petray/VINO
Harmony Cellars, situated midway between Cayucos and Cambria, offers award-winning wines and bucolic views.
VINO
COASTAL continued from page 33
and try this on your own.” Just north in Cayucos, all-around cowboy Clay Selkirk tends to the wine bar at Cayucos Cellars, 131 N. Ocean Ave. Behind the handcrafted Monterey pine bar, Selkirk pours its portfolio of pinot noir, cabernet sauvignon, zinfandel, syrah and one white, chardonnay. The brand sources its grapes mostly from Westside Paso Robles and the Templeton gap, and the family grows pinot noir on the hills of their Santa Rita Road ranch. The family originally started the brand under a partnership with Paso Robles wine mogul Neil Collins. The site, a former shirt shop, has been completely transformed into a modern wine bar, complete with Italian/Tuscany bold blue and yellow hued exterior accents. An intimate experience awaits inside as guests gather around the wrenched pine bar. Quaint California coastal towns perhaps don’t always conjure images of wine tasting, but it’s by no means an unpleasant surprise to tourists looking to relax and sip a glass of wine while cooling off at the coast. “We’re not in the mainstream of wine country by any means,” Selkirk said. “There are not many people coming here specifically for wine tasting. But we’re part of the Paso Robles Wine Country Alliance, so there’s people following the map over here, and a lot of people staying in town or cruising up and down the coast.” From Morro Bay, coastal wine tasters can head north along Highway 1, passing by the several active cattle ranches and the Abalone Farm in Cayucos before heading inland to the quaint coastal enclave of Harmony, whose sign reads population 18. Harmony Glassworks, which offers contemporary glass art, and Harmony Pottery call the place home, along with a few dwellings amidst the restored Harmony Chapel. During the summer and early fall, coastal temperatures can vary upwards of 30 degrees from the greater Paso Robles area. At Harmony Cellars, there’s a respite from the heat. Harmony Cellars Manager Kim Mulligan said that following the scenic coastal wine trail is an all-out beautiful experience, not to mention a retreat from summertime highs in Paso that can range upwards of 100 degrees. “To go tasting on the coast is a good way to cool off during the summer,” Mulligan said. Coastal communities from San Simeon to Morro Bay also offer their fair share of wine-centric events. Join Morro Bay for the annual Morro Bay Harbor Festival, Oct. 1 to 2 with a wine and seafood faire; Cayucos for the annual Cayucos Wine & Food Festival at the Cayucos Vets Hall in November (date TBA); and Cambria for the annual Art & Wine Festival Jan. 27 through 29, among other highlights.
VINO
Map only includes member wineries; some coastal wineries are not represented.
Scenic coast wineries A group of wineries/brands/tasting rooms has banded together in an effort to boost marketing. Scenic Coast Wineries stretches from Morro Bay to Cayucos, Harmony to Cambria and offers “a wine tasting experience like no other, where you can enjoy the beauty, relaxation, and cool weather of your coast year-round.” The group offers various promotional opportunities throughout the year including a Passport program, and collaborates to present special tastings, food pairings, winemaker dinners and other delicious events. For more information, visit www.sceniccoastwineries.com. A downloadable brochure with map is available on their website. Fall 2011 | Page 35
Over 4 Acres of Lawn & Garden Supplies
Custom Framing Art Gallery & Gifts
The Largest & Funnest in the County! If we don’t have it, you don’t need it!
Custom & Stock Frames Shadow Boxes & Prints
The
Art Works
Hundreds of varieties on everything, not just the Top 10. L Paso Robles
238-2977 – Paso Robles 1336-A Railroad Street
(805) 227-6225
U.S.
OPEN 7 DAYS M-S 9-6 / Sun 10-5
2630 Ramada Dr., Paso Robles • www.thetreemanpr.com
Jardine Ranch
101
N
Templeton
Ramada Dr.
HWY 46W
#
M
Country Nut Store Seasoned Firewood
WE SHIP EVERYWHERE!
WE DELIVER!
Custom Gift Baskets – Nuts – Dried Fruit Sweets – Honey – And More!
Seasoned Firewood
(805) 238-2365 910 Nacimiento Lake Drive, Paso Robles – Just 1 Mile West of Town
www.jardineranch.com | Open everyday 8:30am-6pm Page 36 | Fall 2011
VINO
ODYSSEY World Café Start Your Day with Our Delicious Breakfast Menu! Open All Day Breakfast, Lunch & Dinner Let Us Prepare Your Picnic To Go! Paso Robles Wine List Delicious Sandwiches, Wraps & Gyros Homemade Soup & Salads Angus & Lamb Burgers Pasta & Stir Fry Bowls Grilled Salmon Grilled Rib Eye Steak Prime Rib Dinner on Saturday & Sunday COZY, CASUAL, COMFORTABLE BREAKFAST – LUNCH – DINNER
A tiny place serving up BIG flavors, local wine, and beer! Favorites! Fig Chutney & Brie Peruvian Chicken Salad Cuban Pulled Pork Citrus Glazed Rotisserie Chicken
Open All Day 8:00am until 8:30pm • Friday & Saturday until 9pm
1214 PINE STREET DOWNTOWN PASO ROBLES 805-237-7516 Near the Park — odysseyworldcafe.com
Check out the local band
PK at
pkband.com for a FREE CD Download!
Locals Love Us!
Take-out and Catering Available
5945 Traffic Way, Atascadero www.figgoodfood.com Tuesday thru Friday 11am-8pm Monday and Saturday 11am-3pm Closed Sunday
RIVERSIDE AVENUE
OAK STREET
STREET
10TH STREET
PARK
Anglim D’Anbino Cellars
7TH STREET
Starr Ranch N SA
San Marcos Creek
S CO
WELL SONA
RD
ADELAI DA
Tolo
RD
TO N AR LIN G
Thacher
D
IP NSH TOW
Denner
LI V
Pipestone EE K
Changala RD
Per Cazo Cellars
Shale Oak Hearthstone
Westberg
Venteux
Rocky Creek Cellars
RD EYA VIN
K JAC
Linne Calodo D EK R CRE
N. GR EEN V A
LLEY
YORK MT N
46W
Terry Hoage
Doce Robles
Zenaida Edward Sellers Booker Eagle Peachy Canyon Castle Grey Veris Wolf Castoro Cellars Cellars Kenneth Volk Niner CrossLynn Lone Madrone L AS Estate T
IN ER Y
Jack Creek
101
Summerwood
Donatoni Midnight Brian Benson Stephen’s Dark Red Soles Cellar Star
AB L
W
Epoch Wine Estates
Windward Fratelli Perata Caliza
Cypher Hunt Cellars ZinAlley Croad
Dover Canyon
Écluse AN YO N
E OAK RD
Proulx
Cambria
KILER C
N ERSO AND
NIDERER
Opolo
CR
Jada
OW ILL
Oso Libre
RD
Dunning
W
ON BURT
Chateau Margene
Austin Hope/ Treana Tasting Cellar/ Candor L’Aventure
OR ARB
Hammer Sky
6T H
Hill Stacked Stone Sharp’s Vineyards
Donati Family Vineyard
Vineyard Kaleidos AJB&Winery
SEE INSET
PACIFI C AVE
Minassian-Young
Poalillo Vineyards
A
Robin’s Restaurant
Paso R
Calcareous CHY CA NYON RD PEA
Norman Vineyards
T
Villicana/Alta Colina Nadeau Family Vintners
Whalebone
Moonstone Cellars Black Hand Cellars Red Poets/Skyhawk Lane I BR
24T HS
Wild Coyote
Daou Vineyards
Pasolivo
R EYA VIN
M CA
Tablas Creek Vineyard
Twilight Cellars
AS
Rotta
Clavo Ce
Turley 15 degrees C Wine Shop & Bar BET
KLA U M INE
Rangeland
Thunderbolt Junction
Adelaida
Halter Ranch
To Hearst Castle (36.6 miles)
Carina Cellars
Villicana Le Cuvier
Vines on the Marycrest
HEL RD
K
SPRING ST
LAIDA A DE
EON RD
C RO
EK CRE RD
RD
I CH
EY MN
OAKDALE
SAN
Justin
1
STA MU
I ENTO LAKE
SIM EO NR
C IM NA
D
Chronic Cellars
Mondo Cellars
Kukkula
Hearst Ranch Winery
Be TE
MP L
Templeton
E
D
TA RITA RD SAN
ON YM RA
Harmony Cellars R D C EEK OL
SLO S AN S IM
R MA
Rabbit Caparone Ridge
Dubost
Zoller Wine Styling
Carmody McKnight
MISSION ST
Vista del Rey at Meritage JK Cerro Prieto Michaud Line Shack Roxo Port
9TH STREET
8TH STREET
San Miguel
DRAKE RD
RAILROAD
PINE STREET
SPRING STREET
Pithy Little Wine Co. 13TH ST Bear Cave Cellars Christian Lazo Paso Wine Centre Robert’s Restaurant Odyssey & Wine Bar World Café Arroyo Robles Vinoteca Wine Bar 12TH STREET Herman Story Wines Orchid Hill Parrish Family Vineyard JK Wine Company Villa Creek CITY PARK Meritage Kiame Kiam me
VINE
Pianetta Winery Clayhouse Wines
101
MA IN
Bodegas/ Asuncion Ridge
101
14TH
PARK ST
O STREET OAK
Ortman Family Vineyards Thomas Hill Organics
ROSSI
DOWNTOWN PASO ROBLES
To Monterey (108 miles)/ San Jose (150 miles)/ San Francisco (195 miles)
15TH STREET
We Olive
Wine Country Olives
Atascade
Cayucos Cayucos Cellars SA NM
41W 1
Morro Bay La Belle Winery
To Morro Bay/ San Luis Obispo
WE O RD OLD MORR
ST
IGU EL
Frolicking Frog
RD
To San Sant
EY
RD
Coast & Country Tasting
IAN VAL L
Ranchita Canyon
IND
S CANYON CROS
Villa San Juliette
Locatelli Pretty Smith
RD
Riverstar RN Estate
Graveyard Vineyards
RANCHITA CANYON
PLEASANT
RIVER RD
EST REL LA
First Crush Tackitt Family Winemaking Experience RD VON DOLLEN Silverhorse Tassajara J&J Cellars
BUCKHORN RIDGE PL YON CAN
G HO
RD
IND Cinquain RAN EPEN CH DEN CE
WELLSONA RD
J Lohr
Via Vega
TOWER ROAD
Ronan Skyhawk Lane
DRY CREEK RD
46E
EOS Estate Winery
Aaron Hill Eberle Vineyards
Barrel 27 Robert Hall
Mitchella IO UN
N
To Fresno, Bakersfield & I-5
Bianchi
Paso Port Wine Co. Steinbeck Pear Valley Maloy O’Neil
MILL
Hug Cellars
Brochelle Vineyards
Tobin James
Chumeia BRANCH
BUEN A
Sextant
San Antonio
Rockin’ R Winery
Rio Seco UNION RD
CRESTON
1
RD
Clautiere Vineyard
DR E
LINNE
Gelfand Vineyards
Falcon Nest
PL
WCP Cellars
AN CH
Penman Springs
SS ER R
T
PENMAN SPRINGS
Robles
Greg Norman Meridian California Estates
Derby Wine Estates
J. Paul Rosilez
VIST A
RIVE R
AIRPORT
Nichols Le Vigne Winery
JARDINE
ADOBE
OLA IS RD
Still Waters
LINNE RD
CREST ON
ROVE
DGE RD
PRINGS RD AL S NE
Alta Cresta OLD G
ER IV
FS Cellars
RD
Sculpterra
HIGH RI
HR RT NO
CHA R
O SE NE GE
Cass
RD
Victor Hugo
OND O LN RED
LU PIN EL N
S.
Carriage Vineyards
RD
P8
Madison Cellars
Stanger August Ridge
Olivas de Oro Olive Company
RD
EL P
OM AR
AL M O ND
NZA LA PA
ON
Hidden Oak
CAM
Loma Linda
K RD
ella Luna Wildhorse Laraneta ET
Pomar Junction
B & E Vineyards
Olea Farms
EL
Legend
M
CA
T
41E
AY W IC FF A R Fig Good Food
IN O
Haven Wine Bistro
Wineries/Wine Tasting
AL
RE
ero
101
Santa Margarita
n Luis Obispo (26 miles) ta Barbara (133 miles)
Pozo Valley
58
Ancient Peaks
Olive Oil Tasting Suggested Restaurants With Local Wine Lists
Not to Scale
K RD
ellars
Sarzotti
C LA R
McClean Vineyards
DR
CRIPPLE CR EE
EL
AR POM
Tarrica Wine Cellars
‌
From Our Farm to Your Table Over 15 different brands and over 40 different styles! Come visit us while you’re walking around Downtown Paso Robles. Open Mon-Sat 10am-5:30pm & Sun 10am-4pm
Our menu features fresh, organic produce grown on our farm and changes often according to availablity and season. Unique, local wines shape our wine list and a local winery is featured every Wednesday night for our special Wine Pairing Menu.
Open for Lunch and Dinner. Sunday Brunch. Closed on Tuesdays.
1305 Park St., Paso Robles
816 13th Street on the corner of Park, Paso Robles
(entrance in the alley)
805.227.6124 — www.JandJJeanCo.com
805.226.5888 thomashillporganics.com
FOOD & WINE VINO
Fall 2011 | Page 41
FOOD & WINE
VINO photo courtesy of McPhee’s Grill
Page 42 | Fall 2011
VINO
Imaginative, down-home eats Chef Ian McPhee’s got an unyielding passion for the next big bite
VINO photo courtesy of McPhee’s Grill
Hayley Thomas VINO
C
hef Ian McPhee radiates a contagious energy that goes beyond a great conversation. You can find it emanating from his restaurant, pouring out of his bustling kitchen and, most importantly, you can taste it in every bite of his flavorful food. It’s been 17 years since McPhee’s Grill opened in downtown Templeton and McPhee still overflows with excitement when he talks about his craft. “It seems like we opened just yesterday,” he said with a bright smile. “I still walk into this building and love the look of it, love the smell of it and love the feel of it.” The restaurant is a mix of clean elegance and country casual, serving up all USDA prime beef — from thick steaks laden with crumbly blue cheese to tasty, barbecue sauce-smothered tri-tip. “The [USDA prime] beef’s got a lot
VINO
more marbling and, to be blunt, it’s got a lot more fat,” McPhee said with a chuckle. “But hey, that’s what we like.” The kitchen offers up more than a few meaty, lip-smacking comfort dishes (case in point: The drool-inducing duck and cheese quesadilla) — but McPhee is no one-trick pony. The imaginative menu boasts everything from baby greens paired with watermelon and goat cheese to peanut chicken pizza, blackened Ahi tuna, Cajun-inspired Jambalaya pasta and more. In other words, whether you’re in the mood for a light, fresh fish tostada paired with mango and avocado salsa, cotija cheese, citrus slaw and black beans or an oak-grilled half-pound American Kobe burger dripping with all the fixin’s, McPhee’s your man. “I’m not very good at staying the same for very long,” he said, adding that at any given time he’s got 20 or so menu ideas floating around in his head.
Of course, local favorites have become reliable menu staples, but there are always a few culinary tricks up McPhee’s starched, white sleeve. Currently, the chef is dabbling in Sous-vide cooking, a French method popular in top kitchens spanning the culinary spectrum. The result? A more perfectlycooked, juicer entrée. Take any cut of meat — say, rack of lamb — and vacuum seal it. For a medium rare order, McPhee said the lamb would be placed in about 131-degree water for about two hours, allowing it to cook evenly. “[With sous-vide], the method would cook the meat to medium rare from one end to the other, top to bottom,” he said, adding that he’s currently educating kitchen staff on the new techniques. The meat is then placed in a chilled bath. Once an order is placed, the entrée simmers on the grill to utter perfection. please see MCPHEE continued on page 45
Fall 2011 | Page 43
At Venteux Vineyards, we are dedicated to producing exceptional wines. From soil to bottle, our hands-on approach allows us to uphold the highest level of care in all aspects of the winemaking process. Our extremely small productions of Rhone wines showcase a style of balance, elegance, and finesse. The purity of our 100% varietals and the bold flavors of our unique blends is a testimony to our dedication and passion for the art of viticulture. We invite you to visit us at our 22-acre dry-farmed estate located in the Templeton Gap. Picnic on the grounds, explore the vineyard, and taste our hand-crafted wines in our rustic and inviting tasting room.
Open 7 Days a Week from 10am to 5pm and by appointment
1795 Las Tablas, Templeton | 805.369.0127 | www.venteuxvineyards.com
Page 44 | Fall 2011
VINO
MCPHEE continued from page 43
“I can make a lamb rack delicious and juicy and succulent,” said McPhee. “The slow cooking makes [the meat] more tender, more flavorful and you’re able to put whatever marinade you want in the bag. When you start thinking about all the things you can do with it, it gets really exciting.” McPhee’s been busy experimenting with all kinds of sous-vide entrees, includ-
VINO photo courtesy of McPhee’s Grill
ing veal chops, hamburger patties and short ribs. Then there’s fried chicken, a homestyle staple. Recently, the chef cooked half a chicken for two hours in the sous-vide at 148 degrees, chilled it, cut it into pieces then added seasonings, flower and buttermilk. After a five-minute visit to the fryer, McPhee had improved the classic favorite. “It was crispy-brown and when you cut into it — the juices — it was just so juicy,” he said dreamily. For the chef, it’s never been hard to stay excited about food. Back in ‘83, McPhee opened his first restaurant, Ian’s in Cambria. Even then, his gears were constantly churning. “For the first two years, I changed the menu every week. I was trying to teach myself,” he said. “I thought, ‘I can do the10 things I know, or I can learn.’ I didn’t know how to make a ber blanc sauce and I wasted
VINO
a lot of food burning it, but I taught myself how to do all these things. That’s never changed. I’m willing to learn, I’m willing to teach myself and I am always asking myself, ‘How can I make my product better?’” It’s no wonder McPhee’s has grown into a premier North County restaurant destination where family, friends and foodies mingle over imaginative, down-home eats. For the chef, the only constant has been change, and that’s been a blessing. “I’ve always changed the menus, the wine list is always changing and I think the community really responds to that,” he said. “It’s never [felt like] a job to me. Cooking is part of my life and I just love doing this.” McPhee’s Grill is located at 416 S. Main Street in Templeton. Lunch is served daily from 11:30 a.m. to 2 p.m. and dinner is served at 5 p.m. For more information, call 805-434-3204. Fall 2011 | Page 45
FOOD & WINE
Consider the Olive Exploring Olea Olive Farm’s culinary wonders
Andrew Bradford/VINO
Andrew Bradford VINO
C
onsider the olive — a small and unassuming little fruit whose functions for many years has not gone far beyond tapenade or providing decoration for one’s fingertips at Thanksgiving. Olea Olive Farm however, has taken this little bundle of joy and brought it to a level of culinary greatness with its orchard, located just outside Templeton. I arrived at Olea Farm, on a bright and warm morning. After gathering my effects and pausing for a moment to take in the beauty of the silvery trees spread out over acres and acres of gently undulating hills, I was soon greeted by a cheery woman named Clotilde, who welcomed me to the Page 46 | Fall 2011
farm and ushered me into a small shop which sat at the top of the farm hill and was neatly filled with shelves of glistening oils and velvety award ribbons. She was eager to introduce me to her husband Yves, and fill me in on what they do — namely, create gourmet oils from their orchard of more than 40,000 trees. Having started out in 2002, Yves and Clotilde Julien have gone on to expand in both size and fame, with many of their oils winning multiple awards and their products becoming highly sought after by many local wineries and restaurants. What is the reason for their success? Olea is providing the Central Coast with darn good olives. There are many factors which are al-
lowing Olea to produce fruit and oil that is far superior to anything else we can obtain elsewhere. For example, Yves and Clotilde were the first growers to plant Spanish trees, which yield exceptional fruit. Secondly, the Central Coast hosts a magnificent climate, which allows olive trees to flourish. The Templeton Gap, for instance, provides a beneficial breeze, which is ideal for the trees. And finally, perhaps the most important factor in the success is the simple quality, which they are able to provide. It is perhaps not well known that the United States is not very self reliant when it comes to olive oils. In fact, Americans import more than 96 percent of our oil, leaving Europe to provide us with most of what we consume.
VINO
The rub, however, is that Europe will not readily export its best oils and they send us instead the second-rate product. This is the factor where Olea excels. They are able to provide the best fruit from the most beneficial of climates and are able to then sell it directly to the consumer. Their philosophy is simple: To provide an unwavering commitment to freshness, quality and education about their products. They explained to me how olive oil tasting is, in many ways, similar to wine tasting — a hobby, which many of us here on the Central Coast are no doubt familiar with, and they hope that perhaps enjoyment of olives could reach the same popularity. Yves went on to explain how, in his desire to educate the public about his products, he hopes to show that a good oil will be judged upon four main qualities — namely the fruitiness, bitterness, pungency and aftertaste. I was able to taste their featured oils and the Arbequina oil was especially superb, an embodiment of what a California oil should taste like. I would strongly recommend it. While Yves did comment that building their dream had been a relatively painless endeavor, he did mention that the struggles he and Clotilde have endured have mostly involved obtaining good quality trees and the education of orchard workers on how to properly care for and prune olive trees. Care for the trees was an especially large issue in the early days of their farm, for when they began planting in 2002, they were only the second olive growers in the region. There are now more than 40 and competent help has become much easier to find. They work together quite well, both as business partners and as a couple, with Yves overseeing orchard care, production and the mill and Clotilde taking the reins with distribution, contacts and education. Theirs is truly a match made in heaven. With the market for olives making a thrilling ascent, Olea hopes to soon start planting more trees and bring down prices for oil, which will help them to better compete with Europe and provide us all with a better culinary experience.
VINO
Andrew Bradford/VINO
Starting out in 2002, Yves and Clotilde Julien of Olea Farm have proven their olive oil prowess. Many of their oils have won awards and their products are highly sought after by wineries and restaurants.
They have already begun to feature their products at local restaurants such as Villa Creek and Artisan in order to showcase the variability of olive oil in cooking. Coltilde mentioned a recent dessert sampling, which showcased some of her basil infused oil. It was paired with a chocolate torte and parmesan sorbet, and met with robust approval from the fortunate samplers. Perhaps basil olive oil might not be the first thing one might think of to pair with
dessert, but that is the magic of what Olea is able to create. They hope that through tastings such as these, they will be able to educate the public to how olive oils can be remarkably useful in many aspects of cooking. For more information, go to www.oleafarm.com. The tasting room is located at 2985 Templeton Road, Templeton and open every Saturday and Sunday from 10 a.m. to 4:30 p.m. Fall 2011 | Page 47
FOOD & WINE
Herb roasted chicken paired with J. Lohr Rosé
Herb Roasted Chicken 1 five-pound chicken 2 tablespoons of olive oil 1 tablespoon dried thyme 1/2 tablespoon dried sage Salt and pepper to taste 2 cups of chicken stock 1 onion, chopped
Lisa Pretty/VINO
Lisa Pretty VINO
P
ink wine. Those two words, years ago, brought images of very sweet wine and little old ladies sipping large glasses. Thankfully, times and wines have changed, and today a nice, dry rosé on a warm afternoon or evening is what a lot of us wine people crave. With the weather heating up, I find my wine taste turning a little toward the pink side. I stopped by J. Lohr’s tasting room and was happy to see the winery had released its grenache rosé. The 2010 J. Lohr Gesture Grenache Rosé is a limited release wine sold only in the tasting room. The entire Gesture line of wine is a winemaker’s pick and is crePage 48 | Fall 2011
ated as a token of thanks for the visitors to the wine center. The rosé has a beautiful color, aromas of Asian pear and cranberry. The wine is crisp and refreshing and a nice choice to serve with light appetizers late in the afternoon. The wine will also go well with grilled seafood or Bouillabaisse. I decided to try it out with a good old-fashioned roasted chicken. Every now and then on a Sunday evening I like to cook the kind of meals my grandmother made me when I was a little girl and a roasted chicken with simple dry herbs is comfort food that all of my friends enjoy. The grenache rosé paired excellently with the simple supper. If it is too warm to roast a chicken, grilled chicken would be another great pairing with this wine.
Preheat oven to 375 degrees. Wash chicken and pat dry. Rub olive oil on chicken then sprinkle with herbs, salt and pepper. Pour chicken stock in the bottom of a roasting pan large enough to fit the chicken with plenty of room for the chicken to brown. Add the chopped onion to the chicken stock, place chicken in pan and insert into preheated oven. Cook chicken for 1 to 1.5 hours, basting every 20 minutes. The chicken should be removed from the oven when it reaches 160 degrees (it is best to stick the thermometer in the center of the thigh to test). Let the chicken rest for 10 minutes prior to carving. The chicken should then reach a temperature of 170 degrees and be nice and juicy.
VINO
J. Lohr Vineyards & Winery Winery of the Year Janis Switzer VINO
I
t is hard not to be amazed at how much the wine industry here has grown in the past three decades. But for one visionary winemaker, the emergence of Paso as one of the world’s great wine regions has just been a matter of time. Jerry Lohr and his namesake winery J. Lohr Vineyards & Wines have been a huge influence on the growth of Paso Robles and the Central Coast in ways both quantitative and qualitative. For its “trailblazing accomplishments” in the areas of quality, ethics and sustainability, Wine Enthusiast magazine named J. Lohr the 2010 American Winery of the Year — a first for any winery in Paso Robles. Today the company is the 16th largest winery in California, making more than 1 million cases of wine annually, and managing more than 4,000 acres of vineyards. J. Lohr’s wine production is split between its white winemaking facility in Monterey and its red winemaking facility in Paso. With 193 employees — all shareholders through an employee stock ownership and profit sharing plan — J. Lohr continues to promote the idea that fine wine can be affordable, and that the production of wine doesn’t have to negatively impact the environment.
An unlikely beginning Lohr didn’t plan for a career in winemaking. After growing up on a South Dakota farm he went on to earn a Ph.D. at Stanford in civil engineering. He then became a scientist at the NASA Ames Research Center in the Bay Area until starting please see J. LOHR continued on page 51
VINO
VINO photo courtesy of J. Lohr Vineyards & Winery
Fall 2011 | Page 49
Page 50 | Fall 2011
VINO
J. LOHR continued from page 49
his own building development company. All the while, wine was a passion, and in the mid-1960s he started looking at the possibility of buying land for a vineyard. When he first started investigating the Central Coast as a possible wine growing region, it was hardly considered the best place to create a winery. But through extensive study of the climate, the soils and the long growing season, Lohr determined that the cool Arroyo Seco region in Monterey County would be ideal for growing cool climate grapes like chardonnay, Riesling and petite syrah. He started planting his first 280 acres in 1972, and produced his first vintage in 1974. Realizing that Monterey was too cold for most red grape varieties, he headed south to the little known town of Paso Robles. “I saw the tremendous untapped potential of Paso Robles for cabernet, merlot and other red varieties,” he told Wine Enthusiast, “and realized Paso Robles was a place we had to be.” A partnership with nature In Paso, J. Lohr now owns 2,000 acres of red wine grapes in Paso Robles and the red wine production facility that makes more than 600,000 cases of wine each year. A driving force both in the vineyards, in the winery and throughout the culture of J. Lohr is a dedication to what they describe as “a true partnership with nature.” In the vineyards that means water conservation, pest management, composting and minimal use of chemicals. In the winery the use of environmentally sensitive packaging, recycling programs and solar energy serve as a model for other wineries around the country. In fact the three-acre solar facility is the largest in the industry. Both the Arroyo Seco and Paso Robles vineyards have earned the Certified California Sustainable Winegrowing recognition and have been members of the Central Coast Vineyard Team for more than 18 years. Sense of family “Being a family-owned vineyard and winery we’re interested in not just being
VINO
VINO photo courtesy of J. Lohr Vineyards & Winery
here for a decade or two,” Jerry’s son, Steve, explained. “We want to pass this on for generations.” The sense of family is very strong within the J. Lohr team. Steve is vice president of planning and development, Jerry’s daughter Cynthia is vice president of marketing and son Lawrence is director of wine education. Winemaker Steve Peck, who runs the red wine facility in Paso, has been with the company since the start of that project, and vice president of winemaking, Jeff Meier, has been with him for more than 27 years. In fact, many of the J. Lohr employees have been with the company for decades and are considered part of the extended family, giving the winery a boutique-like feeling despite its size. Over the years, the accolades Lohr has received are truly too many to mention, and his contributions to the industry have been enormous. Among them, he has chaired the Wine Institute, Monterey Winegrowers Council and Paso Robles Wine Country Alliance — not once, but three times. He is a founding member of
the National Grape & Wine Institute and earlier this year was presented with a lifetime achievement award from the California Association of Winegrape Growers. He also recently made a $1 million pledge to Cal Poly for the development of a $20 million teaching winery and is an active advisor for the project. Lohr’s initial reaction to learning of being named Winery of the Year was at first “jubiliation,” he said. “However that reaction quickly morphed into one of gratitude.” In a characteristically humble way he explained his success to Wine Enthusiast: “When you’re 73 years old and have been as active as long as I’ve been, you’re bound to achieve something.”
J. Lohr, Paso Robles Tasting Room 805-239-8900 6169 Airport Road, Paso Robles www.jlohr.com Fall 2011 | Page 51
FOOD & WINE
White bean and sausage soup paired with Aron Hill Primitivo Lisa Pretty VINO
White bean and sausage soup
A
ron Hill’s gorgeous eight-acre vineyard on Highway 46 west is planted in cabernet sauvignon and primitivo. Both estate wines are extremely good; however, given the controversy over the relationship between the primitivo and zinfandel grapes, I decided the estate primitivo was a fun wine to use for pairing. If you are not familiar with the debate, on and off throughout the years people have believed that zinfandel and primitive are in fact the same varietal. DNA has proven that zinfandel, once believed to have originated in Italy is in fact of Croatian decent. U.C. Davis has found that the two grapes do indeed share some DNA and the debate appears to still go on regarding if primitivo is the sibling or the father of zinfandel. History does show that back in the 17th century it was the Benedictine monks who first named the varietal “primitivo” due to the early maturity of the grapes. Several wine experts say that primitvo has more blackberry and spice than zinfandel, it is generally superior, has earlier fruit maturity and lower bunch rot susceptibility. The department of TTB has declared that in the USA the two varietals are indeed standalone and should not be considered synonyms. I definitely found the Aron Hill 2007 Primitivo to have more complexity than most zinfandels in the area. The wine is dark red, bold and bursting with blackberry flavors and aromas. The finish has a slight hint of leather along with loads of spice. I gave Italy claims to primitivo and decided to pair the wine with a white bean and sausage soup recipe. Whenever I make this soup it takes me back to some very fun times in Italy. The spicy sausage and the rich beans are an excellent pairing with the Aron Hill 2007 Primitivo.
1 pound dried white beans 3 bay leaves 1/2 teaspoon dried sage 2 tablespoons olive oil 5 links spicy Italian sausage 1 yellow onion, coarsely chopped 3 cloves of garlic, finely chopped 4 carrots, coarsely chopped 3 stalks of celery, coarsely chopped 5 cups chicken stock 1/2 teaspoon each dried sage, dried thyme, white pepper Salt and pepper to taste 1 cup aged parmesan cheese, grated Rinse beans and place in pot. Fill pot 1 inch above beans with water, cover and soak for 6 hours to overnight. Drain beans, add six cups of fresh water, bay leaves, dried sage and a little salt. Bring to a boil and then reduce to simmer. Place lid on pot to almost cover and simmer for 1.5 hours. Note: if you want to save time you can simply use canned white beans although the flavor will not be as good and the sodium will be a little higher. In a large pot, heat olive oil and brown sausage on all sides (approximately 10 minutes.) Remove sausage and let cool a little, then cut into quarter-inch slices. Using the same pot and oil used to cook the sausages, sauté onions, garlic, carrots and celery for 5 minutes. Stir in chicken stock and bring to a boil. Add dried sage, thyme, white pepper and sausages. Remove bay leaves from bean pot and add half of the beans with liquid to the soup pot. Puree the remaining beans and liquid in the pan with a blend stick or use a blender. Add pureed bean mixture to soup pot and stir (this will give the soup an nice hearty consistency). Reduce heat and simmer for 30 minutes. Add salt and pepper then serve garnished with grated parmesan cheese.
Lisa Pretty/VINO
Page 52 | Fall 2011
VINO
VINO
Fall 2011 | Page 53
FOOD & WINE
A twist on the traditional cassoulet paired with Jada Syrah
Lisa Pretty/VINO
Lisa Pretty VINO
W
hen Ryan Messina’s father asked her to move to Paso Robles to help with the family’s winery, she didn’t hesitate in making the move to the Jada estate, located on the Paso Robles west side. After 15 years working as a trained chef, she brought her culinary skills with her and put them to good use at the winery. Ryan developed a series of pairing menus for Jada Wine Club members included in their newsletters, summer twilight tasting series and each wine club shipment. I am always interested in trying out other people’s recipes and wine pairings, so given Ryan’s collection of recipes developed to pair with the Jada wines I asked her Page 54 | Fall 2011
to select a pairing for me to try. She selected her cassoulet recipe paired with the 2008 Jersey Girl Syrah. Cassoulet is a rich, bean stew that originated in the south of France. The stew is named after the “cassole,” a deep, round pot with slanted sides in which the dish was traditionally slow-cooked. While the dish will always have white beans and pork, various areas of France tend to use different meats — and you can find sausages, pork, goose, duck and lamb. The stew is often topped with breadcrumbs and herbs prior to baking. Cassoulet has become very popular outside of France as well, and each chef tends to create his or her own version. Ryan’s recipe is a little different in that she does not put all the ingredients into a pot together to bake. The recipe is really three
different components that are layered for a very pretty presentation. The base level is, of course, the white been stew with smoked ham and sausage. Then a meat stew is layered on top and topped with duck. This version of the dish is much more appropriate for dinner on a warm Paso evening than the traditional French method. The recipe has many ingredients and does take a fair amount of time to prepare, so if you plan to make this dish I would highly recommend planning ahead, visiting your butcher and inviting all your favorite friends over the night you plan to serve this very impressive dish. I tried it out on a few of my friends with the 2008 Jersey Girl, and it had the “wow” factor. We tried it with another syrah and two pinots noirs and all agreed the Jada syrah was the perfect pairing.
VINO
Cassoulet
(recipe by Ryan Messina)
1 1/2 pounds white beans 3 quarts chicken stock 13 ounces smoked ham, diced 1 pound lamb or other sausage 6 ounces onion, chopped 1 clove garlic, chopped 1 1/2 pound pork butt, cut into bite size cubes Salt and pepper to taste 1 ounce olive oil Mirepoix (4 ounces each of chopped onion, celery, carrots) 6 ounces white wine 1 pound diced tomatoes 2 quarts beef stock Bouquet Garni (diced) 4-inch carrot stick 4-inch leek 1 sprig fresh thyme 1 bay leaf
ARTISAN AR TISAN B BAKERY AKERY AKER Y
& CAFE
Fresh F resh artisan breads & pastries baked baked daily 3ERVING "REAKFAST ON 3ATURDAYS s ,UNCH $AILY 3ERVING "REAKFAST ON 3ATURDAYS s ,UNCH $AILY $INNER ON 4HURSDAY AND &RIDAY $INNER ON 4HURSDAY AND &RIDAY Discover Disco ver why people trav travel el from miles around to eat here
Delicious soups, salads and sandwic sandwiches hes
5735 EL CAMINO R REAL E AL SUITE SUIT E L, L , ATASCADERO ATA SC AD ERO Sachet 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon peppercorns, cracked 8 parsley stems 2 garlic cloves, crushed
805-460-0541
1 whole duck (cut into 8 pieces) Bean stew – To make the bean stew, soak the white beans overnight. Drain and mix with the white stock, ham and Bouquet Garni. Simmer and cook for 30 minutes. Brown sausage on all sides in a medium frying pan with a little olive oil. Slice the sausage and add to the bean stew along with onions and garlic. Simmer until the beans are tender. Meat stew – Brown the pork in olive oil with salt and pepper to taste. Remove and reserve the meat. Add the mirepoix to the pan and sauté, using the white wine to deglaze. Add the diced tomatoes, beef stock, pork and sachet. Cover and simmer until tender (approximately 45 minutes). Remove and reserve the meat. Discard the sachet. Continue to simmer until thick and then return the meat to the sauce. Final touches – Roast duck in a pan at 350 degrees for 20 minutes until hot and the skin is crisp. Place a portion of the hot beans in a soup bowl taking care to include sausage in each serving. Then add a portion of the meat stew on top of the beans. Place a piece of duck in the bowl and top with a little more of the meat stew. Garnish with fresh herbs.
VINO
Fall 2011 | Page 55
IN THE NEWS
Five county wineries are finalists for Western Wine Awards Western Wine Awards winners will be revealed at awards gala on Sept. 30 Staff report
F
or the second year in a row, Sunset magazine will host its annual Western Wine Awards in San Luis Obispo County. Thirty-two of the West’s best winemakers are one step closer to receiving the highest honor in Western wine. The finalists will be celebrated and the winners revealed exclusively on Friday, Sept. 30 at the Sunset Western Wine Awards Gala, one of the events at Sunset SAVOR the Central Coast, a food and wine event that will be held throughout San Luis Obispo County from Sept. 29 to Oct. 2. At this festive dinner and awards ceremony, emceed by Emmy-winning TV and radio personality Liam Mayclem, attendees will have the exclusive opportunity to be the first to discover the winners of the Western Wine Awards while sipping the West’s best wines and rubbing shoulders with acclaimed winemakers and Sunset editors. Category winners will be announced throughout the evening as attendees enjoy locally grown fare paired with wines from the 32 finalists. “Sunset’s awards program has become a one-of-a-kind vetting of Western wines,” said Sara Schneider, Sunset wine editor. “We ask our judges to dig deep and think about all the wines they’ve tasted in the last year or so that represent the best in the West. We’re so excited to be able to invite the public to join us at the Western Wine Awards Gala, so that they can taste these fantastic wines in such a grand setting.” The Western Wine Awards finalists are selected by Sunset’s panel of professional judges, which includes Western wine writers, sommeliers, and wine instructors, who Page 56 | Fall 2011
Heather Young/VINO
Tablas Creek’s 2009 Esprit de Beaucastel Blanc was nominated for an award in the $25 to $40 white wine category. nominate wines they have tasted in the past year in a variety of categories. Categories include: • Steal ($15 and under) • Good Value ($16 to $25) • Connoisseur ($26 to $40) • Special Occasion ($41 to $60) • Deep Pocket (everything over $60) The winners in each category are selected by the judges during a blind tasting at Sunset’s headquarters in Menlo Park. This year, more than 500 nominated wines were tasted before narrowing the field to the 32 finalists, which represent wine regions that span the 13 Western states, from New Mexico to Oregon, Washington to California. In addition to the wine categories, which are determined by the judging panel,
Sunset editors will select the winners of Sommelier of the Year; Winemaker of the Year; Lifetime Achievement Award; Best New Wine Bar of the Year; and Winery Tasting Room of the Year. The Western Wine Awards winners will be featured in the November issue of Sunset magazine, the premier guide to the West. For tickets or more information on Sunset Savor the Central Coast 2011, go to www.SavorCentralCoast.com. Tickets are also available at Farm Supply outlets. Sunset magazine has partnered with the San Luis Obispo County Visitors & Conference Bureau to launch Sunset Savor the Central Coast 2011. For event information and tickets, go to www.SavorCentralCoast.com or call 800-768-6653.
VINO
Sunset Western Wine Awards 2011 finalists $15 and under White: Clayhouse 2010 “Adobe Pink” (Central Coast) Gruet Blanc de Noirs (Lower Rio Grand, New Mexico) Liberty School 2009 Chardonnay (Central Coast) Red: Hahn 2009 Syrah (Central Coast) Project Paso 2009 Grenache Blend by Don Sebastiani & Sons (Paso Robles) Waterbrook 2008 Merlot (Columbia Valley) $16 to $25 White: Chateau Ste. Michelle 2009 “Eroica” Riesling (Columbia Valley) King Estate 2009 Domaine Pinot Gris (Oregon) Navarro 2010 Estate Dry Gewürztraminer (Anderson Valley) Red: Beckmen 2009 “Cuvée le Bec” Grenache Blend (Santa Ynez Valley) Porter Creek 2009 Old Vine Carignane (Mendocino County) Qupé 2009 Syrah (Central Coast) $26 to $40 White: Ponzi 2008 Reserve Chardonnay (Willamette Valley) Robert Sinskey 2010 Scintilla Sonoma Vineyard “Abraxas” Vin de Terroir (Los Carneros) Tablas Creek 2009 “Esprit de Beaucastel Blanc” (Paso Robles) Red: Andrew Murray 2008 “Espérance” Grenache Blend (Central Coast) Saddleback 2007 Old Vine Zinfandel (Napa Valley) St. Innocent 2009 Zenith Vineyard Pinot Noir (Eola-Amity Hills, Willamette Valley) Stone Edge Farm 2007 “Surround” Cabernet Sauvignon (Sonoma Valley) $41 to $60 White: Shafer 2009 Red Shoulder Ranch Chardonnay (Carneros, Napa Valley) Suacci Carciere 2008 Heintz Vineyard Chardonnay (Russian River Valley) Woodward Canyon 2010 Chardonnay (Washington State) Red: Chehalem 2008 Reserve Pinot Noir (Ribbon Ridge, Willamette Valley) Peay 2008 “Les Titans” Syrah (Sonoma Coast) Villa Creek 2009 “Willow Creek Cuvée” Grenache Blend (Paso Robles) $61 and over White: Bergström 2009 “Sigrid” Chardonnay (Willamette Valley) Robert Mondavi 2009 To Kalon Vineyard “I Block” Fumé Blanc (Napa Valley) Schramsberg 2004 “J. Schram” Brut (North Coast) Red: Anomaly 2008 Cabernet Sauvignon (St. Helena, Napa Valley) Domaine Drouhin 2007 “Laurène” Pinot Noir (Willamette Valley) Gramercy 2009 “John Lewis” Syrah (Walla Walla Valley) Rubicon 2007 Cabernet Blend (Rutherford, Napa Valley)
VINO
Pick, Crush, Sip & Stomp in Paso Robles Wine Country
“Few wine experiences allow participants to be hands-on in every facet, from harvesting to bottling and tasting.” — Ann Tatko-Peterson, Travel Editor, San Jose Mercury News
Harvest Grape Escapes Fall harvest and crush is a spectacular time to visit the Paso Robles Wine Country. Go behind-the-scenes for a distinctive, hands-on, berry-to-bottle wine adventure featuring popular Paso Robles wineries, fabulous wine country cuisine and award-winning Paso Robles wines.
Exclusive Excursions First Crush Grapes Escapes are exclusive, fun-filled tours. You’ll meet growers and winemakers and see and learn first-hand how wine is made.
RESERVE YOUR SPOT NOW! Space is Limited Harvest Grape Escapes are seasonal and only available in September and October. Year Round Wine Experiences First Crush also offers fun and educational wine seminars and tours throughout the year including: – Blending Seminars – Educational Wine Classes and Events – Berry-to-Bottle Wine Tours All First Crush experiences are great for family gatherings, groups of friends, girlfriend getaways, bridal parties, couples and corporate teams.
Complete winemaking adventures that take you beyond the tasting room.
(877) 82-CRUSH – (805) 434-2772 www.firstcrushwinemaking.com Fall 2011 | Page 57
ART
The unsung art of the wine world Niner Winery’s use of type and color stand out in the world Creig P. Sherburne VINO
M
any wineries and tasting rooms double as art galleries, featuring the work of local artists. But each and every bottle of wine — local or not — features a piece of art that that fights for your attention: the label. One obvious example is PasoPort’s hand-painted pinup girls. Owners Steve and Lola Glossner wanted something unique and eye-catching — and if the pinups aren’t eye-catching, nothing is. But a less obvious example is Niner Wine Estates’ labels. A study in elegant modernism, the labels feature no paintings or renderings, no drawings. Indeed, there’s nothing a layman might identify as art at all on the label. But to a designer or font aficionado, the labels are inarguably art as they are more than the sum of their parts. At first glance, the labels are deceptively simple. Two colors — black and silver — and two typefaces — Adobe Jenson Pro and AkzidenzGrotesk — arranged both neatly and idiosyncratically in a variety of sizes and spacings. Alli Addison, Niner’s marketing manager, said the labels are largely unchanged from the first design Niner went to market with. “We have an awesome graphic designer,” Addison said. Kraftwerk is the San Luis Obispobased design firm, and the team put together what Addison said was the perfect label for Niner: simple, modern, elegant and sleek.
Page 58 | Fall 2011
“The owners didn’t want a label with a picture in the background,” Addison said. “They wanted something a little more modern.” Kraftwerk and Niner worked together in what Addison said was an excellent creative collaboration before coming up with the label in use today. “[Owner] Richard Niner is a very reserved person,” Kraftwerk Creative Director Thomas Reiss said. “Some people in the wine business are very showy, but he is a very reserved person. We had to convince him to use his name on the label. So we made the label simple, clean and understated. But at the same time, it’s very impactful.” Reiss went on to say that the label they developed was something he is very proud of all these years later — and he wouldn’t change a thing. “A big honor for us and Thomas is the museum of modern art in San Francisco did a display depicting the evolution of wine,” Addison said. “They chose Niner to help represent label evolution. It was such a pleasure to call up our design team and let them know.” Reiss was indeed very pleased the wine was on display. “That understatement with impact,” he said, “is one of the reasons it made it into the Museum of Modern Art. Those things are where I think a designer is really brilliant: if you can achieve huge impact with very little.” For more information on Niner Wine Estates, go to www.ninerwine.com or call 805-2390033. For more information about Kraftwerk Design, go to www.kraftwerkdesign.com.
VINO
10% DISCOUNT ON PRESTIGE STEMWARE ORDER www.prestige-stemware.com 925.429.3026 debbie@debbiedouglasdesigns.com CA Winery Riedel/Spiegelau Rep: Danielle Douglas 925.785.8004 danielle@debbiedouglasdesigns.com www.riedel.com | www.spiegelau.com
VINO
Fall 2011 | Page 59
FEATURE FEATURE
Nuts for natural wine Ambyth Wine Estate crafts fine biodynamic wines out of Templeton Gap
Josh Petray/VINO
Phillip and Mary Hart tend to the sunflower garden at their hilltop Templeton estate, home of Ambyth Estate Wines, a certified biodynamic winery in the Templeton Gap.
Josh Petray VINO
B
iodynamic pioneers Mary and Phillip Hart’s Templeton hilltop estate originally planted with vineyards in 2004 has become more of a farm. For the owners, it’s a lifestyle choice. And a healthy one at that, they said. Page 60 | Fall 2011
The Harts, owners of Paso Robles American Viticultural Area’s only certified biodynamic/organic vineyard and winery, say they never undertook the niche certification for the money or the marketing boost it would provide in a culture arguably intrigued with sustainable buzzwords like biodynamic and organic, but their wines happen to be both.
Witnessing the growth of the vines and evolution of farming practices on their estate — situated in the Templeton Gap and cooled by Pacific coastal breezes — is part of what characterizes the “new ancient,” as Phillip coined it, for Ambyth Estate Wines. “Huge,” Phillip said as he stood perched looking at the two cows mowing
VINO
weeds on the estate vines in response to the question: How has the growth been on the vineyard since it was planted? The vines — stronger. Grape clusters — more organized. From a wine-growing perspective, advancement as one could hope, according to Phillip. Sixty-five apple and pear trees, more than 60 fruit and nut trees and eight beehives adorn the property. Chickens bear eggs that the family eats. Two sheep that roamed the property, fertilizing it, are now in the freezer, awaiting an epicurean twist. Rabbits are reared for weed-eating and eventual consumption. “We’re not just a vineyard,” he said. “We have become much more of a farm.” The couple’s love of the land is visible at every step of the way at Ambyth Estate. Olive-oil lovers have been known to make the trek all the way to Ambyth to pick up what Phillip described as fine an olive oil as one can get. Five-hundred-and-forty olive trees adorn the property, producing a two-and-a-half-ton harvest last year. In addition to the dry-farmed olives, the Harts make their own honey from beehives situated throughout the Templeton property. “That was outstanding — just to have our own extra virgin olive oil,” Phillip said. “In my opinion, it’s as fine of an olive oil as you can find on this planet. It is purchased by people just the same as honey — it’s just good stuff. Here, right out of the winery.” He’s quick to point out that whole farming/biodynamic component wasn’t necessarily in the couple’s master plan. It was just “the path that just keeps opening up.” “When I think by being biodynamic, the path has opened up more because it does tend to make you read more to understand what you’re doing,” he said. What follows is a learn-and-dothrough-reading approach that’s allowed him to see what others have done successfully on their properties, and then emulate it. “There’s a gas that apples give off that’s great for all other growing plants,”
VINO
he said, offering up a theoretical example. “You go, ‘Ooh, I have a west fence that the breeze comes through every day — that would be a great idea.’ That kind of stuff. Really, that’s how it happens.” “It was never a marketing plan,” he said. “It was a choice of a way of life, but there seems to be a nice peripheral sides that go with that.” In fact, the proprietor and Persian rug aficionado said he’s not heavy on the whole certification side of things. Although Ambyth carries the heavy organic and biodynamic certifications, it blends in nicely with the natural approach already being undertaken at the farm. Despite any preconceptions about the mysticism steeped in biodynamic farming, Hart professes that biodynamic pioneer Rudolf Steiner “is no guru,” nor a “prophet,” simply someone who took in-
Josh Petray/VINO
“It’s not a mystical way of farming — it’s actually an old-fashioned way of farming.” formation from the past and spoke about it in a way that people could understand intellectually and move forward. “It’s not a mystical way of farming — it’s actually an old-fashioned way of farming,” he said. The “natural way” of farming biodynamically appeals to Mary, too. “It’s a safe environment that we’ve created here on our property, not only for our family but for our animals, any beneficial predators or insects that we have. Visitors, if people come and eat at my table they’re going to get food that is healthy and clean for their bodies, and wine as well,” she said. At Ambyth, Phillip handles the vineyard and winery. Mary takes charge of the gardens, fruit and nut trees, small animals. “We’re trying to create a closed system,” Mary said. “Things just keep going — it’s circular.” That’s not to say that biodynamism
Josh Petray/VINO
isn’t something that’s misunderstood by the vast majority of farmers and wine enthusiasts. “Some people are wide open to it, and of course as with everything else in life, other people are absolutely closed shut, see AMBYTH continued on page 63
Fall 2011 | Page 61
Page 62 | Fall 2011
VINO
AMBYTH continued from page 61
and that’s fine, I don’t have a problem with it,” Hart said. According to the Biodynamic Farming and Gardening Association, the movement laid its roots in the 1920s with a group of practicing farmers who were concerned with the decline in the health of soils, plants and animals, and sought the advice of Steiner, founder of anthroposophy. The movement embraces a “unified approach to agriculture that relates the ecology of the farm-organism to that of the entire cosmos,” according to the group. It’s an approach, from the preps to the harvest that the Harts believe in. From planting the vines to making the wines, all facets of winemaking occur onsite at their estate. Among natural approaches, the Harts do not fine or filter and use only native yeasts. Lower alcohol level wines are sought after. “Take a look at the property,” Phillip said, offering evidence of the success of biodynamism. “Look at the vines.” Wines harvested from Ambyth vines are oftentimes described as “interesting,” said Phillip. That — and they’re “very pleasing.” “I typically hear that they’re all different,” he said. “I think that’s what you get when you go this way. The question of do I really believe in it? Well, it’s self-evident.” Just this year, the couple purchased quartz from an exclusive New York distributor to be buried in the vineyard, among other prep work undertaken. Varietals grown on the property include grenache, grenache blanc, mourvedre, syrah, viognier, Rousanne and Cuonoise. Last year’s vineyard crop was good, in part due to the rain, according to Phillip. This year, the couple has decided to take a step back and sell about half the fruit in order to take a breath and tend to some of the other things around the farm. Hart comfortably described the zero growth statistic in sales for Ambyth wines in 2010 from the year prior, which he described as “pathetic,” and “a horrible year business-wise.” “You should have growth in those early years,” he said, adding, “This year we’re on target for where I thought we were last.” People do travel the beaten path to seek out Ambyth, the couple said. For Mary and Phillip, it’s always kind of fun to see visitors seek out their estate-grown wines, from places near and far. They’ve grown to learn just how many natural wine enthusiasts
VINO
Josh Petray/VINO
The Hart family gathers around a device used to separate honey from the honeycomb.
there are out there. Though limited (and admittedly not providing an exciting business climate due to its limited range), they’re a dedicated bunch that will single Ambyth out for a taste of something distinct and different. “I didn’t quite realize how many biodynamic wine nuts there were out there,” Phillip said. “Natural wine nuts — and I say that in a friendly way because I’m a natural wine nut.”
Fall 2011 | Page 63
EDUCATION
Don’t be afraid of a few ounces of wine Wine tasting is easy. Real easy. As easy as tasting wine.
Parrish Family Vineyard
Creig P. Sherburne VINO
F
or some, wine tasting is a relaxing and fun way to spend time with friends and family while showing off the beauty of the Central Coast — especially if the friends and family are out-oftowners. But what if your wine tasting begins and ends with Coors? What if your idea of dressing up means a plain black T-shirt instead of one with Lemmy from Motörhead on the front? What if you just don’t know what you like and don’t know what you’re looking for? It’s stressful, that’s what. If you’re not enjoying it, the best you can hope for from a bout of wine tasting is a headache. Page 64 | Fall 2011
Heather Young/VINO
But it doesn’t have to be that way. Wine tasting is all about taste, and there’s no wrong way to do it. Or, as Daniel Patrick Moynihan said, “everyone is entitled to his own opinion, but not his own facts,” and there are precious few facts when it comes to tasting wine. Chief of Conviviality Teresa Burke is in charge of Ortman Family Wine’s tasting room in Paso Robles. She said that any good tasting room should walk a guest through the process. “And they’ll be super friendly,” she said. “You should feel comfortable. It should feel good, going to a tasting.” The tasting room attendant will talk to his or her guests about the winery and the types of wines being served.
To make things easier for all involved, Burke said that most wineries serve wine in the same order it’s listed on the menu — usually with the lighter, sweeter wines first and the heavier, drier wines later on. A session of tasting usually takes about 30 minutes at Ortman’s tasting room, but larger wineries with a wider variety may take longer. “It gives us the opportunity to get to know you,” Burke said. Paso Robles Wine Country Alliance Marketing Director Chris Taranto said that many tasting rooms have a tasting fee — ranging up to approximately $10 — but many of them, especially on the more expensive side, will waive that fee if a taster buys a bottle of wine.
VINO
And what a taster is looking for depends on the person doing the tasting. Remember, it’s taste, not truth, that you’re looking for. Burke said the wines of San Luis Obispo County are uniformly good, which means regardless of what you may like, you can rest assured that it’s a quality wine. Which in turn means that criteria you may use to judge a wine only means you like this characteristic over that characteristic, not that you have good or bad taste. And she stressed that tasting wine is a full-sensory experience and a taster should not leave any sense out. “Swirl the wine in the glass,” she said. “Admire the color. And swirling brings aromatics out.” Indeed it does. Pour any two things — beer, cranberry juice or motor oil — into two glasses. Allow them to stand untouched for approximately five minutes. Pick one glass up and swirl it and take a big whiff. Next, stick your nose in the glass that remained untouched. It’ll have less smell than the first glass and what you do detect will be flatter and less interesting. Plus, when wine tasting, you’ll see the “legs” — streaks of wine that coat the glass as the swirled wine collects in the bottom of the glass again. Not that legs are a sign of quality. They’re not. They’re strictly a sign of viscosity. Viscosity is a measure of how thick a fluid is. The legs made by swirling a more viscous wine will linger on the inside of the glass longer than those of a less viscous, thinner wine. While smelling, Burke said, pay attention to the types of smells you detect. Compare the smells to fruit or spices. All wines smell like something, but again, what they smell like is not a sign of quality. And what you like is strictly up to you. Smelling wine can be called the “nose” or “sampling the bouquet” or any of a dozen other terms that may seem needlessly complex. But remember, a wise man once said: “when in Rome, do as the Romans do.” When done examining the legs and the nose, it’s time to sip the wine. Burke said that most wineries pour enough for two
VINO
Daou Winery
Daou Winery
Heather Young/VINO
Heather Young/VINO
solid sips. The first one acts as a sort of palette cleanser, but it’s the second sip that lets you know if you like the wine or not. “Swirl the wine in your mouth,” Burke said. “Your tongue has lots of different taste receptors. Let them all taste it.” She also said that how the wine feels in your mouth matters. And that “mouth feel” is “actually one of those wine terms that actually makes sense.” She and Taranto also advised potential tasters not to let the idea of wine tasting intimidate them. “We have a range from everyday Joe
Nichols Winery
Heather Young/VINO
rooms to those oriented around connoisseur,” Taranto said. “We have it all, but even the connoisseur rooms will be open and welcoming.” It all comes down to individual taste, and many of the winemakers in North County are cowboys who like drinking — and making wine is a great excuse for a glass or two on a weekday. “Most people in the wine industry are just normal people who know a little more about wine than the average Joe,” Burke said. And now you know more than you did. Fall 2011 | Page 65
EDUCATION
Wine tasting 101 Jessica Tubb, C.S. VINO
W
hether you are tasting wine for the first time or the thousandth it can be helpful to learn some tips to further examine the wine in your glass. Wine tasting can seem intimidating if it is new to you, but it is important to remember you are the expert of your taste buds. Whatever level wine taster you are, paying attention to your individual sense of sight, smell and taste are the most important things you should worry about when wine tasting.
Sight – Pick up your glass and gently tilt it on its side to view the wine from above. Looking at the clarity, color and concentration of the wine are clues as to how it was made, aged and even how old or young the wine is today. The color of a wine can even tell us what type of grape it is made from. And how slow or fast the wine slides down the side of the glass is helpful in determining how much alcohol it contains. Smell – Resist the temptation to swirl your wine glass at first. Picking up your glass, take a deep breath through your nose, opening your mouth slightly. Dig deep into your memory bank as this will often make it easier to identify certain smells. Do you smell a particular type of fruit or vegetable? Is it earthy or mineral-like? What about spices? Now swirl the glass of wine in a circular motion and sniff again. Exposing the wine to some air will release more aromas and help you examine it more in depth. Carefully examining the “nose” of the wine is important because smell enhances our sense of taste greatly. Taste – Take a sip of the wine in your mouth, open your mouth slightly and let some air gently rush over your tongue. This will help to aerate the wine, or open it up Page 66 | Fall 2011
Heather Young/VINO
exposing more flavors to your palate. Things to examine while the wine is in your mouth are the texture of the wine, amount of dryness or sweetness, alcohol, tannin, acid and finally the finish or aftertaste. Each of these factors help to determine the quality and characteristics of the wine making style, varietals and region of the particular wine. Most importantly you should ask yourself if you like the wine. As you use these tips to help you taste wine in the future, you may choose to buy a small notebook to record your reactions to the wine which over time can help you analyze what it is exactly that makes you like the wines you taste. Now you are ready to taste wine like a professional. Editor’s note: This is only a segment of Jessica Tubb’s article. To read the full article, go to www.pasoroblessommelier.com. Jessica Tubb’s biography: Tubb grew up in Paso Robles and has been working in the
wine industry for close to a decade. Her family has been growing premium syrah grapes on their five-acre vineyard for the past 11 years. Tubb’s experience working for several Paso Robles wineries and her parent’s vineyard have provided a wide base of knowledge in wine production, winery and tasting room management as well as wine club and small events coordination. Seeking to further her wine education, Tubb attended a wine sommelier program at Professional Culinary Institute in Campbell in 2008. She received her diploma for wine studies and appreciation. Tubb passed the Level I Introductory and Level II certified exams in March 2010. Currently, Tubb is the tasting room manager and wine educator for Pithy Little Wine Co. in downtown Paso Robles. Tubb owns her own small wine education business, Paso Robles Sommelier, in which wine education classes and consultation services are offered for small or large private groups, winery or restaurant staff. For more on Tubb and her business, go to www.pasoroblessommelier.com.
VINO
VINO
Fall 2011 | Page 67
Calendar of Events UPCOMING
SEPTEMBER 2011 Sunset: Savor the Central Coast The second annual Sunset: Savor the Central Coast will take place from Sept. 29 through Oct. 2 around the county. The main event will take place at the Santa Margarita Ranch on Saturday, Oct. 1 and Sunday, Oct. 2. For more information, go to www.savorcentralcoast.com.
Donati Wine Dinner Donati Family Vineyard will hold a wine dinner at The Range, 22713 El Camino Real in Santa Margarita, on Thursday, Sept. 29 from 6 to 9 p.m. Tickets are $80 each or $60 for Paesanos. Tickets are available at www.donatiwine.com or by calling 805238-0676.
OCTOBER 2011 First Saturday — Paso Robles The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting. Many wineries offer free snacks and some offer free wine tasting. In October, it will be held on Oct. 1 from 5 to 7 p.m. For more information, call 805-238-4103 or go to www.pasoroblesdowntown.org.
Calypso Crush Encounter I & II First Crush Winemaking Experience on Saturday, Oct. 1 at Silver Horse Winery, 2995 Pleasant Road in San Miguel. The one-day wine grape escape will let attendees pick, crush, sip and stomp while learning about wine. Get a first-hand look at how wine grapes are harvested and crushed during Crush Encounter I from 9 a.m. to noon and 4 to 8 p.m. In Crush Encounter II, which is a two-day grape escape that will include Crush Encounter I, but adds in a bottle of wine to take home. It will be on Page 68 | Fall 2011
Saturday, Oct. 1 from 9 a.m. to noon and 4 to 8 p.m. and Sunday, Oct. 2 from 10 a.m. to 2 p.m. Registration for Crush Encounter I is $255 and for II is $465. For more information, call 805-434-2772 or go to www. firstcrushwinemaking.com.
Wine & Roses Bike Race The Wine & Roses Bike Race will be held on Saturday, Oct. 8. Registration is limited to the first 230 who register online. The ride sold out in 2009 and 2010. Registration is $55 per rider. For more information, call 805-434-1789 or go to www.templetonchamber.com/wine-aroses-bike-ride.html.
J. Lohr 10th anniversary open house The J. Lohr family will celebrates its 10th anniversary of the J. Lohr Paso Robles Wine Center on Sunday, Oct. 9 from 11 a.m. to 2 p.m. at J. Lohr Vineyards and Wines at 6169 Airport Road in Paso Robles. The event is free and will include delicious food and wines, winery tours given by Lohr family members, barrel tasting and a silent auction that will benefit the Donna Van Noy Breast Cancer Care Fund. Ten percent of the day’s revenues and $2 from each bottle will be donated to the fund. For more information, call 805-239-8900.
Picture Perfect Sunday at Still Waters Vineyard Concert Series Still Waters Vineyard will present Mostly Monica in concert at the winery, 2750 Old Grove Lane in Paso Robles, on Sunday, Oct. 9 from 1 and 4 p.m. The concert is free and barbecue and wine will be available for purchase. For more information, call 805237-9231.
Paso Robles Harvest Wine Weekend The Paso Robles Harvest Wine Weekend will be held Oct. 21 to 23 in Paso Robles Wine Country. The three-day annual celebration is a combination of individual
events held at more than 150 wineries throughout the region.
Poker Run with the wineries of Highway 46 East The wineries of Highway 46 East will host the second annual Halloween Poker Run to benefit Hospice of San Luis Obispo County Saturday, Oct. 29 through Monday, Oct. 31. Donate $20 for a poker game board and then have fun pulling a card from each winery visited. Receive complimentary wine tasting at each 46 East participating winery. Visit five wineries to make a hand, or visit all 10 wineries over the weekend and double the chances to win. Wear a costume and get a discount on wine purchases at all winery locations! For more information, go to www.pasorobleswinerieseast.com.
Haunted Caves at Eberle Winery Eberle Winery, 3810 East Highway 46 in Paso Robles, will hold its annual Haunted Caves Friday, Oct. 28 and Saturday, Oct. 29 from 5 to 9 p.m. Decorated and lit by a team of professionals, Eberle Winery’s 16,000 square feet of underground caves is turned into one of the spookiest tickets in town. Brave souls 10 and older are recommended for this Halloween fun, but there will be plenty of games for the little ones above ground as well. A $5 donation goes directly to children in need in San Luis Obispo County. The tasting room will be open for complimentary wine tasting as well for the parents. For information, call 238-9607 or go to www.eberlewinery.com.
NOVEMBER 2011 First Saturday — Paso Robles The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting. Many wineries offer free snacks and some offer free wine tasting. In November, it will
VINO
Heather Young/VINO
Attendees at Sunset's Savor the Central Coast event in 2010 at Santa Margarita Ranch walk through the marketplace, where Central Coast wineries and restaurants gave samples to visitors.
be held on Nov. 5 from 5 to 7 p.m. For more information, call 805-238-4103 or go to www.pasoroblesdowntown.org.
Nov. 13 from 1 and 4 p.m. The concert is free and barbecue and wine will be available for purchase. For more information, call 805-237-9231.
Paso Garagiste Festival Forty cutting-edge artisan ‘garagiste’ winemakers will pour at the first Paso Garagiste Festival: Celebrating the Artisan Winemaker on Friday, Nov. 11 and Saturday, Nov. 12 at Paso Robles’ Windfall Farms. The event will raise funds for the Cal Poly wine and viticulture program. Participating wineries are Aaron Wines, Alta Colina, Caliza Winery, Jalama, J Dusi, J.K. Wine Company, Stanger, Symbiosis, Storm Wines, Tercero, Vines on the MaryCrest and more. A winemaker after party will feature country singer Stephen Rowe and Firestone beer. Seminars from top winemakers include a Cypher barrel tasting. Tickets from $45, available at www.pasogaragiste.com.
Picture Perfect Sunday at Still Waters Vineyard Concert Series Still Waters Vineyard will present The JD Project in concert at the winery, 2750 Old Grove Lane in Paso Robles, on Sunday,
VINO
DECEMBER 2011 Atascadero Art & Wine Tour The next Atascadero Art & Wine Tour will be held on Friday, Dec. 2 from 5:30 to 8:30 p.m. The Atascadero Art & Wine Tour will include local wineries pouring at many of the participating galleries and businesses. While the event itself is free, wine tasting costs $5 a person. For more information, go to www.atascaderomainstreet.org or call 462-0177.
First Saturday — Paso Robles The first Saturday of each month, downtown businesses and wineries hold artists receptions with live music and wine tasting. Many wineries offer free snacks and some offer free wine tasting. In December, it will be held on Dec. 3 from 5 to 7 p.m. For more information, call 805-238-4103 or go to
www.pasoroblesdowntown.org.
Black tie holiday in the caves Eberle Winery, 3810 East Highway 46 in Paso Robles, will hold a black tie event in the caves on Saturday, Dec. 3. Acclaimed Chef Michel Richard will prepare the meal. For more information. For information, call 238-9607 or go to www.eberlewinery.com.
Holiday Open House at Eberle Winery Eberle Winery, 3810 Easy Highway 46 in Paso Robles, will hold its holiday open house on Saturday, Dec. 10 from 10 a.m. to 5 p.m. and the festivities will include carolers, free appetizers and Gary’s famous barbecue. Experience the holidays “wine country style” and de-stress from the hustle and bustle of the season. The winery’s friendly elves in the Tasting Room will be happy to help you finish your shopping list with great ideas, free gift wrapping, and pre-made or custom gift baskets. For more information, call 238-9607 or go to www.eberlewinery.com.
Fall 2011 | Page 69
NORTH COUNTY
Wineries & Tasting Rooms
15 degrees C Wine Shop & Bar — 1121 Rossi Rd., Suite A. Templeton • (805) 434-1554 • www.15degreescwines.com Adelaida Cellars — 5805 Adelaida Rd., Paso Robles • (805) 239-8980 • www.adelaida.com Albeno Munari Vineyard & Winery — 725 12th Street, Paso Robles • (805) 239-9176 • www.munariwinery.com AJB Vineyards — 3280 Township Rd., Paso Robles • (805) 239-9432 • www.ajbvineyards.com Alta Colina Vineyard & Winery — 2725 Adelaida Rd., Paso Robles • (805) 227-4191 • www.altacolinawine.com Ancient Peaks Winery — 18798 El Camino Real, Atascadero • (805) 365-7045 • www.ancientpeaks.com Anglim Winery — 740 Pine St., Paso Robles • (805) 227-6813 • www.anglimwinery.com AronHill Vineyards — 3745 HWY 46 W, Templeton • (805) 434-3066 • www.arondhillvineyards.com Arroyo Robles Winery — 739 12th St., Paso Robles • (805) 226-5454 • www.arroyorobles.com Asuncion Ridge — 729 13th St., Paso Robles • (805) 461-0675 • www.asuncionridge.com August Ridge Vineyards — 8790 Hwy 41, Creston • (805) 239-2455 • www.augustridge.com Austin Hope/Treana Tasting Cellar — 1585 Live Oak Rd., Paso Robles • (805) 238-4112 • www.austinhope.com B&E Vineyard — 10000 Creston Rd., Paso Robles • (805) 238-4815 • www.bevineyard.com Barrel 27 Wine Company — 2323 Tuley Ct. #110, Paso Robles • (805) 237-1245 • www.barrel27.com The Barrel Room — 5985 Traffic Way, Atascadero • (805) 462-9000 • www.thebarrelroom.biz Bear Cave Cellars — 840 13th St., Suite G, Paso Robles • (805) 238-4329 • www.bearcavecellars.com Bella Luna Winery — 1850 Templeton Rd., Templeton • (805) 434-5477 • www.bellalunawine.com Berardo Vineyards and Winery — 3280 Township Rd., Paso Robles • (805) 239-9432 • www.berardovineyardsandwinery.com Bianchi Winery — 3380 Branch Rd., Paso Robles • (805) 226-9922 • www.bianchiwine.com Bodegas Paso Robles — 729 13th St., Paso Robles • (805) 237-3780 • www.bodegaspasorobles.com Booker Vineyard — 2640 Anderson Rd., Paso Robles • (805) 237-7367 • www.bookerwines.com Brian Benson Cellars — 2985 Anderson Rd., Paso Robles • (805) 296-9463 • www.brianbensoncellars.com Brochelle Vineyards — 2323 Tuley Ct., Paso Robles • (805) 237-0519 • www.brochelle.com Calcareous Vineyard — 3430 Peachy Canyon Rd., Paso Robles • (805) 239-0289 • www.calcareous.com Caliza Winery — 2570 Anderson Rd., Paso Robles • (805) 237-1480 • www.calizawinery.com Candor — 1585 Live Oak Rd., Paso Robles • (805) 238-4112 • www.hopefamilywines.com Caparone Winery — 2280 San Marcos Rd., Paso Robles • (805) 467-3827 or (805) 610-5308 • www.caparone.com Carina Cellars — 3525 Adelaida Rd., Paso Robles • (805) 237-7724 • www.carinacellars.com Carmody McKnight Estate Wines — 11240 Chimney Rock Rd., Paso Robles • (805) 238-9392 • www.carmodymcknight.com Cass Winery & Vineyard — 7350 Linne Rd., Paso Robles • (805) 239-1730 • www.casswines.com Castoro Cellars — 1315 N. Bethel Rd., Templeton • (805) 238-0725 • www.castorocellars.com Cerro Prieto Vineyards & Cellars — 810 11th Street (at Meritage), Paso Robles • (805) 674-0826 • www.cerroprietovineyard.com Changala Winery — 3770 Willow Creek Rd., Paso Robles • (805) 226-9060 • www.changalawinery.com Page 70 | Fall 2011
VINO
Chateau Margene — 4385 La Panza Rd., Creston • (805) 238-2321 • www.chateaumargene.com Christian Lazo Wines — 840 13th St. #B, Paso Robles • (805) 226-8820 • www.christianlazowines.com Chronic Cellars — 2020 Nacimiento Lake Dr., Paso Robles • (805) 237-7848 • www.chroniccellars.com Chumeia Vineyards — 8331 Hwy 46, Paso Robles • (805) 226-0102 • www.chumeiavineyards.com Cinquain Cellars — 6404 Independence Ranch Pl., San Miguel • (805) 400-5978 • www.cinquaincellars.com Clautiere Vineyard — 1340 Penman Springs Rd., 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 Ln., Paso Robles • (805) 226-9899 • www.croadvineyards.com CrossLynn Estate — 1436 Brambles Ct., Templeton • (805) 434-9838 • www.crosslynnestate.com Cypher Winery — 3750 Hwy 46 West, Templeton • (805) 237-0055 • www.cypherwinery.com D'Anbino Vineyards & Cellars — 710 Pine St., Paso Robles • (805) 227-6800 • www.danbino.com Dark Star Cellars — 2985 Anderson Rd., Paso Robles • (805) 237-2389 • www.darkstarcellars.com Daou Vineyards — 2777 Hidden Mountain Rd., Paso Robles • (805) 226-5460 • www.daouvineyards.com Denner Vineyards — 5414 Vineyard Dr., Paso Robles • (805) 239-4287 • www.dennervineyards.com Derby Wine Estates — 5620 Hwy 46 East, Paso Robles • (805) 238-6300 • www.derbywineestates.com Diamond Jem Vineyard — 7290 Vineyard Dr., Paso Robles • (805) 237-1424 Doce Robles Winery — 2023 12 Oaks Dr., Paso Robles • (805) 227-4766 • www.docerobleswinery.com Donati Family Vineyard — 2720 Oak View Rd., Templeton • (805) 238-0676 • www.donatifamilyvineyard.com Donatoni Winery — 3225 Township Rd., Paso Robles • (805) 226-0620 • www.donatoniwineryandvineyards.com Dover Canyon Winery — 4520 Vineyard Dr., Paso Robles • (805) 237-0101 • www.dovercanyon.com Dubost — 9988 Chimney Rock Rd., Paso Robles • (805) 226-8463 • www.dubostwine.com Dunning Vineyards Estate Winery — 1953 Niderer Rd., Paso Robles • (805) 238-4763 • www.dunningvineyards.com Eagle Castle Winery — 3090 Anderson Rd., Paso Robles • (805) 227-1428 • www.eaglecastlewinery.com Eberle Winery — 3810 W Hwy 46, Paso Robles • (805) 238-9607 • www.eberlewinery.com Ecluse Wines — 1520 Kiler Canyon Rd., 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 Rd., Paso Robles • (805) 591-8050 • www.eosvintage.com Epoch Estate Wines — 7505 York Mountain Rd., Templeton • (805) 237-7575 • www.epochwines.com Eros Cellars — 14490 San Miguel Rd., Atascadero • (805) 466-0779 • www.frolickingfrogwine.com Falcon Nest Vineyard and Winery — 5185 Union Rd., Paso Robles • (805) 226-0227 • www.falconnestwinery.com First Crush Winemaking Experience — 2995 Pleasant Rd., San Miguel • (805) 434-2772 • www.firstcrushwinemaking.com Fratelli Perata Winery — 1595 Arbor Rd., Paso Robles • (805) 238-2809 • www.fratelliperata.com
VINO
Fall 2011 | Page 71
NORTH COUNTY
Wineries & Tasting Rooms
Frolicking Frog Winery — 14490 San Miguel Rd., Atascadero • (805) 466-0779 • www.frolickingfrogwine.com FS Cellars — 1337 Vendels Circle, Paso Robles • (805) 431-8146 • www.fscellars.com Gelfand Vineyards — 5530 Dresser Ranch Pl., Paso Robles • (805) 239-5808 • www.gelfandvineyards.com Graveyard Vineyards — 6990 Estrella Rd., San Miguel • (805) 467-2043 • www.graveyardvineyards.com Greg Norman California Estates — 7000 Hwy 46 East, Paso Robles • (805) 226-7000 • www.gregnormanestateswine.com Grey Wolf Cellars — 2174 W Hwy 46, Paso Robles • (805) 237-0771 • www.greywolfcellars.com Halter Ranch Vineyard — 8910 Adelaida Rd., Paso Robles • (805) 226-9455 • www.halterranch.com HammerSky Vineyards — 7725 Vineyards Dr., Paso Robles • (805) 949-7813 • www.hammersky.com Haven Wine Bistro — 6155 El Camino Real, Atascadero • (805) 468-4880 • www.havenwinebar.net Hearthstone Vineyard & Winery — 5070 Vineyard Dr., Paso Robles • (805) 238-2544 • www.hearthstonevineyard.com Herman Story Wines — 1227 Paso Robles St., Paso Robles CA • (805) 714-9966 • www.hermanstorywines.com Hidden Oak Winery — 4671 S. El Pomar, Templeton • (805) 237-9315 • www.hiddenoakwinery.com Hug Cellars — 2323 Tuley Ct., Ste. 120, Paso Robles • (805) 226-8022 • www.hugcellars.com Hunt Cellars — 2875 Oakdale Rd., Paso Robles • (805) 237-1600 • www.huntcellars.com J. Dusi Wines — 635 North Main Street, Templeton • (805) 451-7944 • www.jdusiwines.com J. Lohr Vineyards and Wines — 6169 Airport Rd., Paso Robles • (805) 239-8900 • www.jlohr.com J. Paul Rosilez Winery — 4889 Dry Creek Rd., Paso Robles • (805) 226-0550 • www.jpaulwinery.com Jack Creek Cellars — 5265 Jack Creek Rd., Templeton CA • (805) 226-8283 • www.jackcreekcellars.com Jada Vineyard — 5620 Vineyard Dr., Paso Robles • (805) 226-4200 • www.jadavineyard.com JK Wine Company — 810 11th St., Paso Robles (in Meritage) • (805) 226-7514 • www.jkwinecompany.com J&J Cellars — 2850 Ranchita Canyon Rd., San Miguel • (805) 467-2891 • www.jjcellars.com Justin Vineyards & Winery — 11680 Chimney Rock Rd., Paso Robles • (805) 238-6932 • www.justinwine.com Kaleidos — 3770 Willow Creek Rd., Paso Robles • (805) 226-0828 • www.kaleidoswine.com Kenneth Volk Vineyards — 3101 Hwy 46 West, Paso Robles • (805) 237-7896 • www.volkwines.com Kiamie Wine Cellars — 1111 Riverside Ave., Paso Robles • (805) 226-8333 • www.kiamiewines.com Kukkula — 9515 Chimney Rock Road., Paso Robles • (805) 227-0111 • www.kukkulawine.com L'Aventure — 2815 Live Oak Rd., Paso Robles • (805) 227-1588 • www.aventurewine.com Laraneta Winery — 2602 Templeton Rd., Templeton • (805) 434-5090 • www.laraneta.com Le Cuvier — 9750 Adelaida Rd., Paso Robles • (805) 238-5706 • www.lcwine.com Le Vigne Winery at Sylvester Vineyards — 5115 Buena Vista Dr., Paso Robles • (805) 227-4000 • www.sylvesterwinery.com Liberty School — 1585 Live Oak Rd., Paso Robles • (805) 238-4112 • www.hopefamilywines.com Line Stack Winery — 810 11th St., Paso Robles (In Meriage) • 805-238-6970 • www.linestackwine.com Linne Calodo — 3030 Vineyard Dr., Paso Robles • (805) 227-0797 • www.linnecalodo.com Page 72 | Fall 2011
VINO
Locatelli Vineyards & Winery — 8585 Cross Canyons Rd., San Miguel • (805) 467-0067 • www.locatelliwinery.com Loma Linda Vineyards — 5155 Rancho La Loma Linda Dr., Paso Robles • (805) 227-7172 • www.lomalindavineyards.com Lone Madrone — 2485 Hwy 46 West, Paso Robles • (805) 238-0845 • www.lonemadrone.com Madison Cellars — 4540 Hwy 41, Paso Robles • (805) 237-7544 • www.madisoncellars.com Maloy O'Neill Vineyards — 5725 Union Rd., Paso Robles • (805) 238-6430 • www.maloyoneill.com McClean Vineyards — 4491 El Pomar Dr., Templeton • (805) 237-2441 • www.mccleanvineyard.com Meridian Vineyards — 7000 Hwy 46, Paso Robles • (805) 226-7133 • www.meridianvineyards.com Meritage Wine Tasting Lounge — 810 11th Street, Paso Robles • (805) 238-9456 • www.meritagelounge.com Michaud Vineyard — 810 11th Street, Paso Robles (in Meritage) • (805) 238-9456 • www.michaudvineyard.com Midnight Cellars Winery & Vineyard — 2925 Anderson Rd., Paso Robles • (805) 239-8904 • www.midnightcellars.com Minassian-Young Vineyards — 4045 Peachy Canyon Rd., Paso Robles • (805) 238-7571 • www.minassianyoung.com Mitchella Vineyard & Winery — 2525 Mitchell Ranch Way, Paso Robles • (805) 239-8555 • www.mitchella.com Mondo Cellars Winery — 3260 Nacimiento Dr., Paso Robles • (805) 226-2925 • www.mondocellars.com Nadeau Family Vintners — 3860 Peachy Canyon Rd., 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 Hwy 46 West, Paso Robles • (805) 239-2233 • www.ninerwine.com Norman Vineyards — 7450 Vineyard Dr., Paso Robles • (805) 237-0138 • www.normanvineyards.com Opolo Vineyards — 7110 Vineyard Dr., Paso Robles • (805) 238-9593 • www.opolo.com Orchid Hill Vineyard — 1140 Pine St., Paso Robles • (805) 237-7525 • www.orchidhillwine.com Ortman Family Vineyards — 1317 Park St., Paso Robles • (805) 237-9009 • www.ortmanwines.com Oso Libre — 7383 Vineyard Dr., Paso Robles • (805) 238-3378 • www.osolibre.com Parkfield Vineyards — 70502 Vineyard Canyon Rd., San Miguel • (805) 463-2316 • www.parkfieldvineyards.com Parrish Family Vineyard — 1120 Park Street, Paso Robles • (805) 286-4028 • www.parrishfamilyvineyard.com Paso Port Wine Company — 5940 Union Rd., 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 Rd., Templeton • (805) 239-1918 • www.peachycanyon.com Pear Valley Vineyards — 4900 Union Rd., Paso Robles • (805) 237-2861 • www.pearvalley.com Penman Springs Vineyard — 1985 Penman Springs Rd., Paso Robles • (805) 237-7959 • www.penmansprings.com Per Cazo Cellars — 5325 Vineyard Dr., Paso Robles CA • (805) 227-4949 • www.percazocellars.com Pianetta Winery — 829 13th St., Paso Robles • (805) 226-4005 • www.pianettawinery.com Pipestone Vineyards — 2040 Niderer Rd., Paso Robles • (805) 227-6385 • www.pipestonevineyards.com Pithy Little Wine Co. — 1244 Pine St., Paso Robles • (805) 546-1059 • www.pithywine.com Poalillo Vineyards — 7970 Vineyard Dr., Paso Robles • (805) 238-0621 • www.poalillovineyards.com
VINO
Fall 2011 | Page 73
NORTH COUNTY
Wineries & Tasting Rooms
Pomar Junction Vineyard & Winery — 5036 S. El Pomar Rd., Paso Robles • (805) 238-9940 • www.pomarjunction.com Pozo Valley Wine — 22202 El Camino Real Dr., Santa Margarita • (805) 438-3375 • www.pozovalley.com Pretty Smith Vineyards & Winery — 13350 River Rd., San Miguel • (805) 467-3104 • www.pasowine.com Proulx — 5424 Vineyard Dr., Paso Robles • (805) 706-0425 • www.proulxwines.com Rabbit Ridge Winery — 1172 San Marcos Rd., Paso Robles • (805) 467-3331 • www.rabbitridgewinery.com Ranchita Canyon Vineyard — 3439 Ranchita Canyon Rd., San Miguel • (805) 467-9448 • www.ranchitacanyonvineyard.com Rangeland Wines — 10425 Klau Mine Rd., Paso Robles • (805) 674-9232 • www.adelaidasprings.com Red Soles Winery — 3230 Oakdale Rd., Paso Robles • (805) 226-9898 • www.redsoleswinery.com Rio Seco Vineyard & Winery — 4295 Union Rd., Paso Robles • (805) 237-8884 • www.riosecowine.com RiverStar Vineyards — 7450 Estrella Rd., San Miguel • (805) 467-0086 • www.riverstarvineyards.com RN Estate Vineyard — 7986 N. River Rd., Paso Robles • (805) 610-9802 • www.rnestate.com Robert Hall Winery — 3443 Mill Rd., Paso Robles • (805) 239-1616 • www.roberthallwinery.com Rockin’ R Winery — 8500 Union Rd. #C, Paso Robles • (805) 835-8529 • www.rockinrwinery.com Rocky Creek Cellar — 8687 Apple Rd., Hwy 46 West Templeton • (805) 238-1919 • www.rockycreekcellars.com Ronan Cellars — 6305 Buena Vista Dr., Paso Robles • (805) 238-0833 Rotta Winery — 250 Winery Rd., Templeton • (805) 237-0510 • www.rottawinery.com Roxo Port Cellars — 810 11th Street, Paso Robles (in Meritage) • (805) 464-0922 • www.roxocellars.com San Antonio Winery — 2610 Buena Vista Dr., Paso Robles • (805) 226-2600 • www.sanantoniowinery.com San Marcos Creek Vineyard — 7750 Hwy 101, Paso Robles • (866) PASO-WINE • www.sanmarcoscreek.com Sarzotti Winery — 180 Bella Ranch Rd., Templeton • (805) 226-2022 • www.sarzottiwinery.com Sculpterra Winery and Sculpture Garden — 5015 Linne Rd,. Paso Robles • (888) 302-8881 • www.sculpterra.com Sextant Wines — 3502 Dry Creek Rd Ste 9-11, Paso Robles • (866) 833-WINE • www.sextantwines.com Shale Oak Winery — 3235 Oakdale Rd., Paso Robles • (805) 239-4800 • www.shaleoakwinery.com Sharp's Hill Vineyards — Ambush Trail Pl., Paso Robles • (805) 237-2005 • www.sharpehill.com Silver Horse Winery — 2995 Pleasant Rd., San Miguel • (805) 467-WINE • www.silverhorse.com Skyhawk Lane — 6305 Buena Vista Dr., Paso Robles • (213) 200-4661 • www.skyhawklane.com Stacked Stone Cellars — 1525 Peachy Canyon Rd., Paso Robles • (805) 238-7872 • www.stackedstone.com STANGER Vineyards — 5255 Highway 41, Paso Robles • (805) 238-4777 • www.stangervineyards.com Starr Ranch Vineyards & Winery — 9320 Chimney Rock Rd., Paso Robles • (805) 227-0144 • www.starr-ranch.com Steinbeck Vineyards & Winery — 5940 Union Rd., Paso Robles • (805) 238-1854 • www.steinbeckwines.com Stephen's Cellar & Vineyard — 2485 Hwy 46, Paso Robles • (805) 238-2412 • www.stephenscellar.com Still Waters Vineyards — 2750 Old Grove Ln., Paso Robles • (805) 237-923 • www.stillwatersvineyards.com Summerwood Winery — 2175 Arbor Rd., Paso Robles • (805) 227-1365 • www.summerwoodwine.com Page 74 | Fall 2011
VINO
Tablas Creek Vineyard — 9339 Adelaida Rd., Paso Robles • (805) 237-1231 • www.tablascreek.com Tackitt Family Vineyards — 6640 Von Dollen Rd., San Miguel • (805) 467-9490 • www.tackittfamilyvineyards.com Tarrica Wine Cellars — 111 Clark Rd., Shandon • (805) 237-8693 • www.tarricawinecellars.com Tassajara Cellars (at Silver Horse) — 2995 Pleasant Rd., San Miguel • (805) 239-8511 • www.tassajaracellars.com Terry Hoage Vineyards — 870 Arbor Rd., Paso Robles • (805) 238-2083 • www.terryhoagevineyards.com Thacher Winery — 8355 Vineyard Dr., Paso Robles • (805) 237-0087 • www.thacherwinery.com Thunderbolt Winery — 2740 Hidden Mountain Rd., Paso Robles • (805) 226-9907 • www.thunderboltjunction.com Tobin James Cellars — 8950 Union Rd., Paso Robles • (805) 239-2204 • www.tobinjames.com Tolo Cellars — 9750 Adelaida Rd., Paso Robles • (805) 226-2282 • www.tolocellars.com Treana and Hope Family Wines — 1585 Live Oak Rd., Paso Robles • (805) 238-4112 • www.hopefamilywines.com Turley Wine Cellars — 2900 Vineyard Dr., Templeton • (805) 434-1030 • www.turleywinecellars.com Twilight Cellars — 2740 Hidden Mountain Rd., Paso Robles • (805) 226-9907 • www.twilightcellars.com Venteux Vineyards — 1795 Las Tablas Rd., Templeton • (805) 369-0127 • www.venteuxvineyards.com Veris Cellars (Home of Jan Kris & Ben Hogan Wines) — 1266 N. Bethel Rd., Templeton • (805) 434-0319 • www.veriscellars.com Via Vega Winery — 2378 Adobe Rd., Paso Robles • (805) 423-2190 • www.viavega.com Victor Hugo Winery — 2850 El Pomar Dr., Templeton • (805) 434-1128 • www.victorhugowinery.com Villa Creek Cellars — 5995 Peachy Canyon Rd., Paso Robles • (805) 238-7145 • www.villacreek.com Villa Creek Winery & Restaurant — 1144 Pine St., Paso Robles • (805) 238-3000 • www.villacreek.com Villa San-Juliette Winery — 6385 Cross Canyon Rd., San Miguel • (805) 550-0522 • www.villasanjuliette.com Villicana Winery — 2725 Adelaida Rd., Paso Robles • (805) 239-9456 • www.villicanawinery.com Vina Robles Winery — 3700 Mill Rd., Paso Robles • (805) 227-4812 • www.vinarobles.com Vines on the Marycrest — 5076 Mustard Creek Rd., Paso Robles • (805) 237-0378 • www.vinesonthemarycrest.com Vinoteca Wine Bar — 835 12th St., Paso Robles • (805) 227-7154 • www.vinotecawinebar.com Vista Del Rey Vineyards — 7340 Drake Rd., Paso Robles • (805) 467-2138 • www.vdrvineyards.com WCP Cellars — 1335 Vendels Circle, Paso Robles • (805) 239-1568 • www.wcpwines.com Westberg Cellars — 3180 Willow Creek Rd., Paso Robles • (805) 238-9321 • www.westbergwine.com Whalebone Vineyard — 8325 Vineyard Dr., Paso Robles • (805) 239-9020 • www.whalebonevineyard.com Wild Coyote Estate Winery — 3775 Adelaida Rd., Paso Robles • (805) 610-1311 • www.wildcoyote.biz Wild Horse Winery & Vineyards — 1437 Wild Horse Winery Ct., Templeton CA • (805) 788-6310 • www.wildhorsewinery.com Windward Vineyard — 1380 Live Oak Rd., Paso Robles • (805) 239-2565 • www.windwardvineyard.com Zenaida Cellars — 1550 Hwy 46, Paso Robles • (805) 227-0382 • www.zenaidacellars.com ZinAlley — 3730 W Hwy 46, Templeton • (805) 238-0959 • www.zinalley.com Zoller Wine Styling — 525 Pine St., Paso Robles • (805) 226-9707 • www.zollerwinestyling.com
VINO
Fall 2011 | Page 75
Wine Country Transportation/Lodging
BEST WESTERN PLUS
Black Oak “Where comfort and convenience unite.” • All rooms have been newly renovated • Outdoor heated pool, sauna and spa • Free high speed internet, wired and wireless • Great Location! One mile north of the Downtown City Park Across the street and walking distance to the Paso Robles Event Center
(805) 238-4740 1135 24th Street, Paso Robles, CA 93446 Visit us online at: www.bestwesternblackoak.com
For the Contractor & Do-It-Yourselfer
Now Renting Grape Harvest Equipment Tractors • Bin Trailers • Macro Bins\ Scales • Bin Dumpers • Forklifts
Your One Stop Shop for all Equipment and Party Rental Needs! Earthmoving Equipment Concrete Equipment Ladder, Lift & Scaffolding Demolition Equipment Plumbing & Pump Equipment Trailers & Hitches Lawn & Garden Equipment Party & Event Rentals
1005 Riverside Ave, Paso Robles
805-237-9915 Mon–Fri 7am-5pm & Sat 8am-1pm
www.RentalDepotCA.com
Wine Harvest Raffle Reserve your rental between now and November 30, 2011, and be entered for a chance to win our Wine Harvest Raffle
PRIZE OF $200 CREDIT TOWARDS A RENTAL! Name: Address: Phone: Email: K YES! Please sign me up for email offers and news. Drawing will be held on December 1, 2011. One entry per rental. Winner need not be present to win. Winner will be contacted via phone.