Paso Robles Edition
MAGAZINE
Tablas Creek
A look inside this premier Paso winery’s eco-friendly farming program and the surprising impact on the wine
Paso Robles’ wine country embraces sustainable practices: It’s good for the earth, it’s even better for the wine!
Winemaker Josh Beckett
Farming a Better Future
SPRING 2013
Come Taste with Eight Great Estate Wineries just minutes apart
Undiscovered Beauty - Minutes from Paso
GraveyardVineyards.com Thursday - Monday 11am - 5pm
RiverStarVineyards.com Thursday - Monday 11am - 5pm
JJCellars.com Friday - Sunday 11am - 5pm
LocatelliWinery.com Friday - Sunday 11am - 4pm
RanchitaCanyonVineyard.com Friday - Monday 11am - 5pm
Silverhorse.com TackittFamilyVineyards.com Thursday - Sunday 11am - 5pm Friday - Sunday 12pm-5pm
VillaSanJuliette.com Daily 11am - 5pm
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MAGAZINE SPRING 2013 Volume 1 Number 2 | PASO ROBLES EDITION Publisher Jaylene Marotte & Chrystal Tunnell Editor-in-Chief Jaylene Marotte Managing Editor Jacquelyn Quinonez Advertising Chrystal Tunnell Creative Director Penny Fitzgerald Graphic Designers Darrell Russell, Louie Dahlquist, Jamie Fend
Contributing Writers Jaylene Marotte, Jamie Relth, Jaime Lewis, Hayley Thomas, Larry H. Peña
Contributing Photographers Cover: Joe Bauer Amy Yu, David Aferiat, Jessica Peña, Atsushi Morimura, Kellly Bone, Matt Mauldin, Heather Carpenter Costello
Submissions Welcomed
Our goal with The Winepress is to bring relevant content, interesting stories about local wineries and businesses, and all things of consequence to the Paso Robles area. If you are interested in joining our team and contributing to our print or online content please send your resume and sample article to Jaylene@thewinepressmagazine.com
Advertising 1869 Coolcrest Ave Upland, CA 91784 To advertise call: Chrystal Tunnell 888-976-2429 x705 Email: Chrystal@thewinepressmagazine.com Website www.TheWinepressMagazine.com
© 2013 Vinaceous Media All rights reserved. No part of this periodical may be reproduced in any form or by any means without prior written consent from The Winepress Magazine.
Printed in the USA
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LETTER FROM THE EDITOR
Greetings Fellow Wine Lovers Yay, we made it to our second issue! Thank you to everyone who took the time to reach out to us and share your thoughts about our first issue of The Winepress. We have received a tremendous response with many incredible ideas for moving forward and we are grateful for the warm welcome and helpful feedback. We hope to continue to bring great content to you, our readers. Please be sure to check out our website (TheWinepressMagazine.com) in-between issues for new articles, contests and other exciting treats! Thank you to all of those who stopped by our Facebook page to “like” us. If you haven’t done so yet please do so! Earth Day is quickly approaching and our focus in this issue of The JAYLENE MAROTTE Winepress Magazine is sustainability. When I first began to plan this issue, Editor in Chief I thought “this fits nicely with the time and it seems like there are a lot of businesses doing sustainable efforts; this should be a good issue.” What I wasn’t expecting was the eye-opening education on sustainable farming, eco-friendly products and local “green” culture I would also receive. Sustainability is certainly a growing trend in many areas of our lives -- it seems as though nearly every company is trying to prove to us, the consumers, that they care for the environment! For business owners and farmers in Paso Robles, sustainability is about earth-friendly practices as much as it is about the highest quality end product. Practicing sustainability is an intention to preserve this beautiful landscape, reduce environmental impact and produce grapes, crops and wines that are the best they can be. The use of animals proved to be synonymous with sustainable farming, from wineries using horses to till the land to goats for grazing. While animals provide a charming sight-seeing feature, many wineries are also incorporating animals for a greater benefit to the land. The next time you visit a local winery and see they have CHRYSTAL TUNNELL livestock on their land, it is most likely they are to support sustainable farming efforts Publisher at that winery. Finally, there are some exciting events happening in Paso Robles this spring. The weather is perfect and it is a great time to visit. Check out the articles in this issue about the Earth Day Wine Festival and the Paso Wine Festival. Both are worthy of a trip to Paso to attend. I truly enjoyed putting this issue together for you, and I do hope you enjoy reading it as well. All the best from us to you as the beautiful springtime blooms in Paso Robles! Thank you,
Jaylene Marotte Editor in Chief Live, Laugh and Drink Wine!
SPRING 2013 THE WINEPRESS MAGAZINE
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Contents Spring 2013 featured EVENT
WINERIES
44 Earth Day Food and Wine Festival
32 D’ Anbino
WINERY
36 Niner
12 Tablas Creek
35 Pipestone Winery
WINEMAKER
38 Still Water Winery
15 Josh Beckett
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around town RESTAURANTS
EVENTS
8 Thomas Hill Organics
28 Famers’ Market
26 Artisan Restaurant
48 Paso Robles Wine Festival
BUSINESSES
wine topics
23 Over a Barrel 24 Jimmy Towel 25 Central Coast Food Tours 33 Limerock Orchard
9 Sustainability 1,2,3 18 Winery Map West 20 Winery Map East 30 Sustainability In Practice (SIP)
B&B
46 Upcoming Events
40 Chanticleer B & B
50 Wine Recipe
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AROUND TOWN
Thomas Hill Organics Ambiance, Sustainability… Delicious! By Jaylene Marotte
The pizza oven is roaring on the patio at Thomas Hill Organics. It is a beautiful night in Paso Robles and with the amazing aromas of pizza baking and heat lamps glowing to warm the guests, a lovely ambiance is created. Consistently delicious food, large variety of incredible local wines and a relaxing atmosphere draw me back to this perfect spot again and again. The executive chef, Julie Simon, was born and raised in France and one does not have to look further than the menu to see the Parisian influence in her work. The menu at Thomas Hill Organics has an unexpected elegance Seasonal that somehow still fits ingredients grown in comfortably with on their own land was the laid-back vibe of the Central Coast. a new concept A strong believer for a restaurant in in community, Chef Paso Robles. Simon strives to use her role to build lasting relationships with the local ranchers, winemakers and artisans. Reminiscent of the core values she was taught from a young age in France, Simon knows that good food builds a good community. The owners of Thomas Hill Organics, Debbie and Joe Thomas, began their journey with a simple dream and a farm. Planting fruits, vegetables and nuts on 10 acres, the Thomas’s used their produce to provide boxes for Community Supported Agriculture (CSA) programs to the Central Coast.
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Four years ago when a failing wine bar was closing its doors in downtown Paso Robles, this farm finally came to the table. The concept of building a menu based on fresh, seasonal ingredients grown on their own land was a new concept for a restaurant in Paso Robles. Their care for and dedication to Thomas Hill Organics is seen through Debbie’s gracious hospitality as she warmly greets guests in the restaurant as though it were her own home. Throughout the meal, it is evident that Debbie is a very hands-on owner and lends her experience to assist with every job in the restaurant at one time or another. With a dynamic menu that changes weekly, each visit is a unique experience. Fresh, seasonal organic ingredients straight from the Thomas Hill Farm are the focus when building the menu. Also serving as a successful wine bar, it is no surprise that the wine list at Thomas Hill Organics is extensive with a great selection of wines – all local of course! A dinner at Thomas Hill Organics is guaranteed to be an evening with delicious organic foods, exceptional hospitality and world-class wines.
Thomas Hill Organics 1305 Park St. Paso Robles, CA 93446 Call 805-226-5888 Visit www.ThomasHillOrganics.com
Sustainability 101 Making sense of labels on responsibly-made wines
Sustainable An unregulated term for any winery that seeks to conserve natural resources. Lone Madrone Winery (www.LoneMadrone.com) categorizes its winery as sustainable.
SIP-Certified SIP stands for “Sustainability In Practice,” a certification that guarantees that a producer has met rigorous standards including habitat conservation, energy efficiency, pest management, water conservation, economic stability and human resources. Peachy Canyon (www.PeachyCaynon.com) is SIP-certified.
Organic According to the USDA, which regulates organic certification, “organic” indicates that a wine has been produced through approved methods that foster cycling of resources, promote ecological balance and conserve biodiversity. More commonly, organic describes a wine that is produced without the use of artificial chemical fertilizers, pesticides, fungicides and herbicides. Tablas Creek Vineyard (www.TablasCreek.com) is a certified organic winery.
Biodynamic Biodynamic is a regulated term for a holistic approach to agriculture in which the whole of creation (the cosmos) – air, water, soil, sun and moon – are interconnected. Biodynamic farming not only encourages the elimination of all chemicals used in farming, but also involves the farmer paying close attention to the forces of nature influencing his/her farm entity. Ambyth Estate (www.AmbythEstate. com) is a certified biodynamic producer. SPRING 2013 THE WINEPRESS MAGAZINE
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M E ET T H E M E M B E R S O F T H E PA S O RO B L E S C A B CO L L ECT I V E
Formed in 2012, the Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC), strives to promote the full potential of the Paso Robles AVA in producing superior quality, classic and age-worthy Cabernet and Bordeaux varietals to consumers and media worldwide. 10
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FEATURED
Winery
TABLAS CREEK SUSTAINABLE
FAMILY VALUES
By Jaylene Marotte
Sometimes, what is meant to be will be. Tablas Creek Winery is the successful result of a shared vision and synergy between two families rooted in wine. This world-renowned winery was formed when the Haas and Perrin families partnered up to start Tablas Creek with an interest in learning more about California’s incredible potential for farming Rhone-style wines. 12
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In 1989, the two families purchased the land in Paso Robles on which the vineyard now sits. The Perrin family of Châteauneuf du Pape, a prestigious winery in France, and the Haas family found the Paso climate to be similar to that in Châteauneuf du Pape and saw the possibility for similar wines to be developed in Central California. After importing several traditional varietals from the French estate to begin their new venture together, Tablas Creek Winery was born. As the only certified organic winery in the Paso Robles wine region, Tablas Creek is a model for sustainability in winemaking. Their early commitment to utilizing biodynamic techniques and a longstanding use of dry farming are evidence of the Perrin and Haas families’ sincere interest in not only making great wine, but in making it with the environment in mind. More importantly than the environmental benefits of eco-friendly winemaking, organic farming is essential to Tablas Creek because of the benefit to the character and taste of the wine. While the secondary benefit of reduced chemicals and a safer working environment are clearly positive, the priority at Tablas Creek is with the quality of the end product -- the wine. Since the start of this venture, the winemakers at Tablas Creek have dry-farmed the land. Jason Haas, General Manager for Tablas Creek, quickly points out that wineries in France are not allowed to irrigate. While dry farming is very water-wise, many farmers using this technique are focused on the result of drawing the best from the vines and thus from the fruit. The theory of dry
farming is similar to “survival of the fittest:” a vine that struggles a bit will have the true character of the soil and will ultimately yield more intense wines. Wineries like Tablas Creek know the greater benefit is in preserving resources, and therefore ensuring the winery’s future production of quality products. In 2010, the winemakers at Tablas Creek decided to dedicate a block of the vineyard for the exclusive use of new biodynamic farming techniques. While the winery had already been using certain aspects of biodynamic practices, devoting a block of land for implementing a full-scale biodynamic program has shown the potential for such practices as well as determining the feasibility for the future use. Haas explains, “We expected to see benefits from biodynamic techniques in the future but we were really shocked to see the short term benefits. When conducting blind tastings, we consistently choose the grapes from the biodynamic block among our favorites.” With the many benefits being easily recognized, it is no surprise that Tablas Creek has plans to expand the biodynamic program throughout the vineyard. A recent addition to the Tablas Creek Winery is the mixed herds of sheep, alpacas and donkeys on the land. While they are certainly cute and do bring an increased interest from visitors, the presence of these animals is primarily utilitarian. The herd freely roams the property, eating the ground cover and thus ensuring it does not become overgrown and unmanageable. SPRING 2013 THE WINEPRESS MAGAZINE
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While Tablas Creek’s owners’ shared commitment to sustainable practices is commendable, the wines and experience of a visit to Tablas Creek should not be overlooked. As a successful working winery, those who visit have an opportunity to learn about grape growing and winemaking with a front seat view. “There is still a lot of unnecessary mystery about how wine is made and what wineries really do, and we try to demystify whenever we can.” Haas said. Upon entering the tasting room, you will notice the chalkboard which displays the wines currently being poured. There are daily tours at 10:30am and 2pm where you can see all the action of Tablas Creek first hand. You will also see the winery animals at their current grazing location. If you are interested in a custom look at the vineyard and the operations therein, you can set up a private tour. Be it through a vineyard tour, looking in on the cellar from the tasting room or speaking with an employee in the tasting room, you are sure to learn something while enjoying the outstanding wines Tablas Creek has to offer. While every year produces wine to be proud of, Haas also shares his excitement over their 2011 vintage. The unique circumstances that year, with a frost and extended cold, 2011 brought low yields but unexpectedly bright and acidic fruit. This is a combination that has not happened before, Haas eagerly explains. While many of the favorite wines from the 2011 vintage have sold out, several great options are still available for sale. Haas is also quick to mention that the 2012 vintage will see many of the 2011 popular wines return, in addition to some new wines. The 2012 vintage will see a Viogner for the first time in 6 or 7 years. He also expects the 2012 vintage to be a good one for Grenache and Grenache Blanc. For a closer look at all that Tablas Creek Winery has to offer, stop by and tour the gorgeous vineyard, taste the award-winning wines and soak up how good sustainability can be. 14
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“
We expected to
see benefits from biodynamic techniques in the future but we were really shocked to see the short term benefits.
”
Tablas Creek 9339 Adelaida Road Paso Robles, CA 93446 Call 805-237-1231 Visit www.TablasCreek.com
FEATURED
Winemaker
JoshBeckett By Jaylene Marotte
Farming a Future
SPRING 2013 THE WINEPRESS MAGAZINE
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FEATURED
Winemaker
P
“
ersonality, passion and pride in one’s roots often lead to greatness. Josh Beckett is an intelligent and eco-conscious person, and this comes through immediately when speaking with him. As a farmer, businessman, father and responsible Paso Robles community member, Beckett believes strongly in working to preserve the land for future generations. He is passionate about the wine he makes as well as the environment in which it is developed. Beckett applies his love for the area through each of his businesses and personal ventures. Until recently, Beckett was the head winemaker at a very successful local winery, Peachy Canyon. While he still consults for them, Beckett has now stepped back to focus on his own label, Cirque Du Vin. As if that were not enough responsibility, Beckett also co-owns Chronic Cellars with his brother, Jake Beckett. All of these roles considered, to say Josh is an experienced winemaker would be an understatement. Beckett fondly recalls his upbringing in wine. Remembering the Paso Robles wine region in the late 1980s, when the vibe was more artsy and wine making was still new to the area, seeing his own father and other
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Being sustainable is a minimalist receive is. This allows us to have
mentors making a living doing what they loved; these roots inspired Beckett to pursue a career making wine. Inspiration comes from many sources, but watching what other winemakers are doing is one great push for Beckett to improve upon his craft. He explains that some winemakers are really focusing on their craft and the quality of wine produced, and this in turn motivates Beckett and others to step up their game as well. Beckett has a passion for making good wine and has no reservations admitting he may just be obsessed. Hearing him describe his winemaking style, one is reminded of a mad scientist in his lab. However, this mad scientist is all about producing a quality product and just as a chameleon can blend into his new
approach. The less you manipulate the vineyard, the more pure the fruit we the true essence of the terroir of the vineyard shine through in the wine. surroundings effortlessly, so can Beckett. The juxtaposing labels of Peachy Canyon to Chronic Cellars mirrors the differences between the wines sold under each label. Maintaining separation between the various vineyards, labels and wine styles was recently becoming challenging to manage, which led Beckett to bring in another respected winemaker, Terry Culton, to take over the Peachy Canyon label. Culton is a very well respected winemaker with plenty of experience and clout to fill Beckett’s big shoes. To an experienced winemaker such as Beckett, speaking about sustainability and the efforts he and others are taking on the Central Coast is second nature. To Beckett, sustainable farming practices are not just about the environment, they are all about the wine. Vines that are “babied” with free flowing water do not have the same character as vines that need to work and seek water from deeper in the earth. You can really show off the character of the terroir when the vines are forced to dive deeper in the soil. So while the limited water resources in Paso Robles makes dry farming a practical approach, it is also a choice many famers make to obtain the best end product. “Being sustainable is a minimalist approach. The less you manipulate the vineyard, the more pure the fruit we receive is. This allow us to have the true essence of the terroir of the vineyard shine through in the wine.” Beckett states in summary of his preference for sustainable farming practices. While Beckett feels it is important for wineries to be sustainable in their practices and application, he knows that a certification is not necessary for implementation. Many wineries and people are using sustainable farming methods without being officially certified.
”
“Long before we were certified, we were practicing. We were conscious about our practices from day one,” he explains. In Beckett’s opinion, the collective wine community has been slow to take on sustainable farming methods. With 5000 acres of new wineries going in to Paso Robles, Beckett says it is important for people to think about the future and preserving this land for generations to come. He feels it is important for winemakers to understand the impact of their practices on the future. If one farmer cares enough, one farmer can certainly make a difference. His passion for incorporating sustainable methods extends beyond the vineyards and is something he faithfully incorporates into his daily life as well. With a bumper sticker on his car that boldly states “Paper Towels Suck,” it seems Beckett has no qualms about sharing his views. Simply stated, winemaker Josh Beckett sees sustainability as a choice to make the best wine the land can provide with a minimal amount of interaction. Sustainability is about caring about the future and daily efforts towards making a difference, one step at a time.
Peachy Canyon Winery 1480 North Bethel Road Templeton, CA 93465 Call 805-239-1918 Visit www.PeachyCanyon.com Chronic Cellars 2020 Nacimiento Lake Drive Paso Robles, CA 93446 Call 805-237-7848 Visit www.ChronicCellars.com SPRING 2013 THE WINEPRESS MAGAZINE
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PASO ROBLES West 46 Na cim
nt oL ak e
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N NOT TO SCALE
Twist Studio Spa
Wineries Businesses
Starr Ranch Chi mney Rock Rd
Carmody McKnight Estate
Kukkula
Justin
Klau Min e Rd
DOWNTOWN PASO ROBLES
Rangeland
Halter Ranch
Ade
Adelaida
d aR laid
Vine yar
r dD
Hearst Ranch Wine
Tablas Creek
Pasolivo Olive Oil
Stanger
HammerSky Oso Libre Chateau Margene Roxo Port
El Colibri Boutique Hotel Black Hand Cellars Moonstone Cellars Main
Cambria
R Pea chy Can yon
r hD eac ne B nsto Moo
Thacher
Jen sen Rd
Villa Cree d
Wil lo w
Opolo Viney ard Dr
St
Twin Coyotes
Jad
Per Cazo
Stolo Family
Dover
1 Harmony Cellars
Jack Creek Epoch Estate Rocky Creek
York Mtn R d
46W
M a ho
Drake Rd
Vista del Rey
n ey Rd
To Lake Nacimento
San Marcos Creek
Caparone
Mondo
Edmond August
Jacob Toft
Bella Tierra Ln
Mustard Creek
d Marcos R San
eD r
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Vines on the Marycrest
Chronic Cellars
N a cimento L a k
Wild Coyote
Carina
DAOU
Dr 24th St
Villicana Alta Colina
PASO ROBLES
Nadeau Family Vintners
Calcareous Pacifi c Av
Stacked Stone
Minassian-Young
ek
Kiler Canyo n Rd
Riversid e Ave
Twilight
Adelaide Inn Vine St Spring St
Hidden Mtn Rd
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6th St
Écluse Terry Hoage
ee k
Dunning
Rd
Piperstone
Rd
Westberg Hearthstone
Berardo
Las Tablas
Willo w Cree k
Live Oak Rd
Caliza
Midnight BrianBenson Dark Star Sextant Red Soles Niner
e Rd akdal
W
Linne Calodo
Cypher
Paso Port
Win ery Rd
Jack Creek Rd
Turley
Summerwood Zenaida Edward Eagle Sellers Castle Peachy Canyon
Castoro Cellars Grey Wolf Veris Kenneth Volk Lone Madrone
Hunt
Boo ker R
d
r Canyon
Shale Oak O Changala Croad Kaleidos
Windward
Booker
Tow n ship Rd
Donatoni
r Nid ere
da Proulx Denner
L’Aventure Treana & Hope Family
Las T ablas Rd
Venteux
Rotta
Beth el R d
wC r
d or R Ar b
Fratelli Perata
Vineyard Dr
ONX ©2013 The Winepress Magazine
Mission St
N. River Rd
Golden Hills Rd
Cre ston Rd
Linne Rd
Penman Springs
Mitchella Ranch Way
Paso Port
Steinbeck
Rd
Gelfand
Clautiere
Maloy O’Neil
Mill Rd
Su nny Ridg e Pl
Rasmussen
Pear Valley
o
Broken Earth Winery
Derby Wine Estates
ny Ca
J&J Cellars
Record Family
46E Vina Robles Robert Hall
Eberle
Dry Creek Rd
Graveyard
Silver Horse
Tackitt Family
Von Dolle nR d
Jardine Rd
Niblick Rd
EOS Estates
Buena Vista Dr
Tower Rd
Four Sisters Ranch
Mitchella Barrel 27 Brochelle
Golden Hills Rd
San Antonio Hug
Circle B Rd
Le Vigne
J. Lohr
VinAlegre
River Star
Pl e
n le ol
Union Rd
Iverson Pl
Bianchi
Rockin’ R
Chumeia
TO SHANDON
Wineries Businesses
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Tobin James
Johansing Farms
e Pl Ridg horn k c Bu
Bon Niche
Cellar 360 Meridan
Cinquain
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Pozzuoli
Ri d wk Ha
Branch Rd
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RN Estate
Welllsona Rd
Estrella Rd as
a n t Rd
Villa San Juliette
Ranchita Canyon
R
Ca nyon Rd
Ho g
C anyon
an ch it a
Von D
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Christian Lazo
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Bu
Airport Rd
Buena Vista Dr
Dr
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aV is
Cross
Compere Way
Airport Rd
Un ion Rd
Locatelli Pretty-Smith
PASO ROBLES East 46
Geneseo Rd
Rockin 1 Way
Penman Springs Rd
r aD sk Pri
Creston Rd
Ramada Dr
A San
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Laraneta
Wild Horse
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AmByth Estate
El Po mar Dr
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Ancient Peaks
RD .
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Pozo Valley
Pomar Junction
Neal Spring Rd
Bishop’s Peak
Cre ston Rd
d S El Pomar R
Victor Hugo
d nR leto p m Te C cky Ro
SANTA MARGARITIA
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El C
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Moss Ln
El
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TEMPLETON
Marquita Ave
Limestone Way
T ad este Hom
ATASCADREO
Calvo Cellars
Main St
First Crush Cellars Cellar Mates
Lup ine Ln
S. Riv er Rd
Ln ock llyh Ho Ln
lP
o ma r Rd
Hansen
Sarzotti
Still Waters
Linne Rd Ch ap pa rra lR Hi gh d Rid ge Rd
Hidden Oak
Bella Ranch Rd SE
Sculpterra
Y 58 HW
41
Burbank Ranch
El Pomar Dr
Old Grove Ln
nd o
Stagecoach Rd Creston Rd
Cass
d er R bst e W
August Ridge
da Dr
41
Creston
Stanger
Loma Linda
GreMarK
Chateau Margene - East
B&E
d p8R Cam
ma Lin o La Lo
Rd eseo Gen Ranch
WCP Cellars FS Cellars
d nR sto Cre
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Cripple Crek Rd
Shadow R
All Things Paso | All Things Wine
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THE WINEPRESS MAGAZINE SPRING 2013
AROUND TOWN
Over
a Barrel
S
By Jaylene Marotte
ometimes, the closing of one door is more
accurately described as the opening of a new one. When Paso Robles neighbors Mark Gabler and John Carlisle retired from their respective careers, these friends quickly realized they were going to need to open a new door in their lives to keep busy. As the two explored their options, their common interest in furniture-making and the recent trend in up-cycling used items for new uses pointed them in the direction of their new venture. As Gabler and Carlisle began reconstructing the wood barrels that once stored local wine into beautiful furniture, ‘Over A Barrel’ was born. In the past, the most common use for discarded wine barrels has been to cut them in half to use as planters. Opening the door to their new lives as furniture makers, Gabler and Carlisle saw a potential for much more than simply plants. Finding a unique second life for the barrels became their mission. Because wine barrels are constructed from high quality wood, once they are no longer suitable for aging wine, they are perfect for creating fine furniture. While their chairs and tables are certainly beautiful and useful, the true passion of these artists comes to life in each custom piece they create. On their Web site, OverABarrel.us, several stunning pieces that were once discarded wine barrels have found new lives as unique handmade furniture. From one-of-a-kind coffee tables to original dog beds, lazy Susans and rocking chairs, imagination is the only limit to what the men of Over a Barrel can make. If you have an idea for a piece of furniture you would like for them to design, send it to Gabler and Carlisle. They happily accept custom requests and offer local delivery as well as shipping across the United States. As each barrel is repurposed from the discards of local wineries, Over a Barrel takes extra care to ensure the history of the wood is included with their work. A short history including the type of wood used, cooper, wine maker and wine/vintage is available for each piece of handmade furniture. On the horizon for Over a Barrel is the newly formed partnership with Firestone Brewery, which will launch a new array of beer-related products constructed from whiskey
barrels that once stored beer. Finding a second life for old barrels that would have otherwise been trashed is a passion for these two artists. The passion for bringing a new lease on life for these barrels can be seen in the quality of craftsmanship in each piece they proudly build. Over a Barrel custom furniture is on display at Studios in the Park, Daou Vineyards, Shale Oaks Vineyard, Le Cuvier and Steven Cellars.
Over a Barrel 231 Nutwood Circle, Paso Robles, CA 93446 Call 805-226-9782 Visit www.OveraBarrel.us
SPRING 2013 THE WINEPRESS MAGAZINE
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Experience… wine from berry to bottle
AROUND TOWN
Jimmy Pocket Because Paper Towel Towels Suck By Jaylene Marotte
Discover…
what winemaking is all about Pick, sip, crush and stomp
Visit our New Wine Tasting Cave Taste for free if you mention The Winepress Magazine Approximately 1 mile SE of Hwy 101 and 46 West Intersection First Crush Cellars located in Cellar Mates 2975 Limestone Way Paso Robles, CA 93446 (877) 82-CRUSH
www.FirstCrushWinemaking.com THE WINEPRESS MAGAZINE SPRING 2013
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Allow me to set a scene: You have just used a public restroom, you wash your hands and then reach for a paper towel and alas, there are none! What to do? Jimmy Pocket Towel to the rescue! These convenient hand towels fold into a stylish pocket-sized case and can be used with no “green guilt”. The founders, Alec Ramsey and Lee Johnson, started Jimmy Towel to make a dent in the 3000 tons of paper towels that end up in landfills every year. Alec Ramsey started developing the idea for Jimmy Towel in 2011 when he learned a friend had gone an entire year without using paper towels. Seeking a way to make this a possibility for the masses, he created a prototype, brought on operational and distribution guru Johnson and began the process of launching Jimmy Towel. Ramsey and Johnson both felt an American-made product was incredibly important and the two searched tirelessly for the right manufacturer. They sincerely hope consumers will support their product even more because it is made in the USA. “We knew from the beginning it had to be manufactured in the US, it is really important to us and we believe it is important to others as well.” Ramsey explains. After receiving full funding through their KickStarter.com campaign, Jimmy Towel is now finally going to production and will officially launch on Earth Day 2013. The unique and eco-friendly Jimmy Towel may just save your clothes the next time you wash your hands, and this is just the beginning for these forward-thinking, earth-conscious entrepreneurs!
Jimmy Pocket Towel PO Box 1573 San Luis Obispo, CA 93401 Visit www.JimmyTowel.com
AROUND TOWN
Biting Into Paso Robles Central Coast Food Tours Samples the Best of Downtown By Larry H. Peña The owner and guide of Central Coast Food Tours, Laura Gurreau, truly loves Paso Robles. You can see her passion in her sparkling blue eyes as she explains each local dish you are tasting, every wine you are about to sip, and even stories about each street you stroll together on her tour. “It’s been really cool to watch the evolution of this town take place,” says Gurreau. “There’s so much neat stuff happening with the artisanal food movement going on.” This tour is more than just a sampling of great local dishes and wines—it’s an introduction to Paso Robles itself. As Gurreau leads the group on foot through the neighborhoods surrounding historic Downtown, she acts as a historian as much as an experienced foodie. At one point she pauses to whisper ghost stories about a century-old hotel; at another she details the history of Prohibition-era tunnels that ran between the white collar neighborhoods and the old brothel district. Central Coast Food Tours began in nearby San Luis Obispo two years ago, and Gurreau launched the Paso Robles edition of her tour company just last spring. Thus far the public response has been universally positive. Gurreau’s passion for food extends beyond great local restaurants—she wants people to have a deeper connection with what they eat. “It’s my personal mission to connect people with their local neighborhood grocer and butcher,” she explains. With this goal in mind, Central Coast Food Tours will add a new option to the lineup this spring. This Farm-to-Table tour will take guests beyond Old Town Paso Robles to visit nearby farms and vineyards introducing the sources of this area’s incredible local
food and wine. The new tour will culminate in a group picnic featuring fresh ingredients gathered throughout the day. Gurreau is sincerely happy to share all the best of Paso Robles with anyone who will truly appreciate it. “I meet the most interesting people on these tours,” she says. “When someone signs up for something like this, I already know they are the kind of people I’m going to want to hang out with.”
Featured On the Tour Thomas Hill Organics Market Bistro Poached pear and bleu cheese sandwich with almond and basil 2009 Organic Barbera, Thomas Hill Winery Paso Robles Inn Steakhouse Prime rib sandwich with white cheddar and avocado 2010 Cabernet Sauvignon, Liberty School Winery Pithy Little Wine Company Local salami and cheese sampler Flight of house wines Estrella Restaurant Scallop ceviche, yucca fries, and braised chicken taquitos House-made sangria Panolivo Family Bistro Choice of fresh pastries
Central Coast Food Tours For more information or to book a tour Call 800-979-3370 Visit www.CentralCoastFoodTours.com SPRING 2013 THE WINEPRESS MAGAZINE
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AROUND TOWN
Artisan Restaurant:
The Artisan Perspective By Jamie Relth
M
any restaurants in Paso Robles can proudly claim participation in the growing “farm-to-table” movement. But not many can tell you their eggs come fresh from house hens, as can Chris Kobayashi, co-owner and executive chef of Artisan restaurant in Paso Robles and a leader of the sustainable fine dining scene.
When Kobayashi and his brother, Michael, opened their highly reputed restaurant in October of 2006, sustainability was not necessarily their goal; rather, it was the by-product of the way they see the world. “From a personal standpoint, I think if we all make poor choices we will eventually run out of things to choose from,” says Chef Kobayashi. He goes on to explain that he has a child of his own now as well as young nieces and nephews, so by making better choices, he feels he is at least doing his part to make sure they will have healthy options when they grow up. Good choices are not always easy or cheap choices, though. He selects
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only fish and seafood designated as yellow- or green- rated sustainable options by Seafood Watch®. For beef, Kobayashi insists on only antibiotic-free or organic products. Likewise, the Artisan chef estimates that 85 percent of the produce he uses is grown on farms within the county. Although Kobayashi loyally shops at three local farmers markets, he took his dedication a step further when he accepted a generous offer from local Five Dog Farm in Templeton to use a few rows of their farm property to grow his own produce. Kobayashi explains that his wife Shandi now spearheads the garden project, which has grown well beyond a “few rows” to include many of the key staples on their menu, including kale, butter lettuce, tomatoes and zucchini. Not surprisingly, the idea of responsible sourcing doesn’t stop at the kitchen door for Kobayashi and his family business. For his restaurant’s new location across from the Downtown City Park (slated to open June 1), he has opted for chairs made from a Forest Stewardship Council certified forest in Vermont and unique cabinetry and bar tops made from a black walnut tree in Templeton.
Clearly, Kobayashi is not just interested in the quickest, cheapest or easiest ways to put food on a table. He says he could easily purchase organic produce for one-tenth the California price, from Mexico. But, he says, “You’re increasing your carbon footprint at that point. So there’s a catch 22: If you want to make good choices, you have to take care of the people around you, and that costs more. So, you have to take a little bit of a hit.” But as is the case in all sustainable systems, what may seem like a financial sacrifice is really an investment—in the planet, in healthy food and in an establishment that promises to continue wowing taste buds in Paso Robles for a very long time to come.
Artisan Restaurant 1401 Park St. Paso Robles, CA 93446
Love Food and Wine? Stroll the food and wine trail to see the best of Paso Robles.
Central Coast Food Tours’ takes you behind the scene with world-class chefs to pair the best local food fare with delicious local wines.
New Farm To Table Tours Starting Spring 2013!
Giving you a fresh experience in Paso Robles!
Book your tour today! Call 800-979-3370 or visit
Call 805-237-8084 Visit www.ArtisanPasoRobles.com
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AROUND TOWN
SLO Farmers’ Market
Thriving at Thirty
W
ith gas prices hovering above four dollars per gallon lately, it is becoming difficult to imagine that there was once a time when people would drive up and down main streets of cities just for fun. However bizarre it may seem today, in the ’70s and ’80s, “cruising” was a very popular pastime for young people across the country. And if it weren’t for that now-obsolete tradition, we would not be celebrating the 30th year of one of the greatest traditions in San Luis Obispo County this year: the Thursday Night Farmers Market. Established in 1983, the popular market was actually created by the Downtown Association in order to put an end to the rampant cruising that took place Thursday nights, when businesses downtown stayed
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By Jamie Relth
open past 5 p.m. Diana Cotta, the Event Coordinator at Thursday Night Promotions, explains that the association barricaded six blocks of Higuera Street and used the space to barbecue, host volleyball games, and hold car shows. It was not until the following year, 1984, that the market actually became a farmers market, as it is known today. Of course, with an average of 10,000 shoppers per night in the busy summer months, the year-round event is much more than just a fresh-air produce market. “It really is a street fair,” says Cotta, noting that there are now six entertainment areas, nine barbecue stations, and more than 70 regular vendors. “It is a great place for families to come. It’s where cultures intersect. It provides a great social atmosphere. Overall, it’s a very positive event.”
The weekly community gathering also attracts a growing market of sustainable-minded consumers with farm- fresh produce from more than 35 local and regional farms. “Thirty years ago nobody really thought about sustainability. I think it has surfaced in the last 10 years, as people have become more mindful about trying to shop local and buy local.” In support of the sustainable movement, the produce portion of the SLO Farmers Market opens to the public ten minutes after the rest of the market to give local restaurateurs like Big Sky, Cioppinot, Novo, Luna Red, and SLO Brew first dibs at fresh fruits and vegetables for their kitchens. Additionally, the SLO Food Bank collects donations of produce from farmers at the end of the night to distribute to those in need in the community. But, Cotta says, the best argument for sustainability is the event itself, which continues to enrich the community three decades later.
San Luis Obispo County Famers’ Market Association 1108 Garden St, #210 San Luis Obispo, CA 93401 Call 805-544-9570 Visit www.SLOCountyFarmers.org
SLO County Farmers’ Markets Arroyo Grande Wednesday Mornings 8:30am – 11am Saturday 12:00am – 2:30pm Morro Bay Thursday Afternoons 2:30pm – 5:00pm San Luis Obispo* Thursday Evenings 6:10pm – 9:00pm Saturday Mornings 8:00am – 10:45am *Except for the Thursday evening market in San Luis Obispo, all markets run rain or shine unless weather is extreme.
Sustainability In Practice (SIP) Building a Community By Jaylene Marotte
T
hroughout Paso Robles and the Central California Coast, the SIPcertified label serves as a stamp of approval for wineries making efforts towards more eco-friendly farming. Upon closer look, Sustainability in Practice is more than just a program to help wineries identify and achieve their ecological goals. The SIP program brings together a community of people looking to ensure a bright future for the area with a benefit of also making a more pure product. The collective creators and managers of SIP, Central Coast Vineyard Team, has 300 members who represent over 80,000 acres of vineyards in California. From its inception as an informal self-assessment of farming practices, the program has now evolved into a well-respected third party certification process. In 1996 the Central Coast Vineyard Team introduced the Positive Points System, a self-assessment program that local owners of wineries could complete to help educate and guide their path to sustainability. The interest in participation was immediate – more than 1000 assessments have been submitted since the beginning of the program. The SIP assessment has become a model under which other notable companies develop similar programs. In 2008, after four years of research and development, CCVT adopted a formal third-party assessment that awards successful participants SIP certification.
So, what is SIP? Simply stated, SIP is the idea of protecting both human and natural resources in the production of wines. The requirements of SIP extend beyond farming practices to also encompass how a winery manages its business and connects with the community. Rather than looking at just one part of the winery or vineyard, a full assessment is conducted to highlight practices that are not only good for the earth, but also good for the people working the vineyards or the winery and even those who drink the wine. A SIP-certified winery or vineyard is confirmation of more than how the fruit is grown or the wine is made, but also of how employees are treated and
WINE EDUCATION
the high level of standards the business strives to meet. It is a confirmation of balance and diversity across all areas of the business. Sustainability in Practice is about a commitment to community. Other program certifications such as “Organic” or “Biodynamic” look at farming methods and pest management, but those programs do not require other practices of the winery to be considered. One factor in particular, water conservation, is especially important in Paso Robles, as water is a limited resource in this area. While they are a step in the right direction of “green” winemaking, organic and biodynamic certifications do not take into account the vineyard’s irrigation practices.
Why does SIP matter? As a winemaker or vineyard owner, the benefits of SIP certification are many. This program gives a reputable verification and offers access to a community of their peers with similar goals and values in business. As a consumer, seeing the SIP certified logo provides a level of confidence in the caliber of company you are supporting. For the community, SIP helps to promote the best interest of the collective whole. Promoting practices that help achieve critical goals for the community, such as addressing the water shortage in Paso Robles and encouraging local farmers to explore eco-friendly options such as dry farming versus traditional irrigation. Sustainability in Practice is about community, education and striving for the best, both for the business and the end product. It is a positive statement about a company’s beliefs and values that extends to all aspects of their business as a whole. SIP is a gold star review from a reliable resource and a trusted seal of approval for wineries and vineyards alike.
“
Sustainability in Practice is
about community, education and striving for the best, both for the business and the end product.
”
For more information on SIP and for full list of SIP certified wineries on the Central Coast Visit www.SIPCertified.org or www.VineyardTeam.org SPRING 2013 THE WINEPRESS MAGAZINE
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FEATURED Winery
D’Anbino Vineyards & Cellars
Grow Small, Think Big Forward-Thinking Practices Take the Spotlight By Hayley Thomas
Situated in Paso Robles’ Estrella Range, D’Anbino Vineyards and Cellars is known for using sustainable farming methods to grow incredible grapes, both for the D’Anbino label as well as other wineries. As a special event, this Sustainability in PracticeCertified winery is spotlighting its forward-thinking winemaking techniques with a limited, 150-case release of Cabernet Sauvignon. These special-release bottles will be made available exclusively to those who sign up at www.FromVinetoGlass.com. The perks: Through videos and blog posts, wine buffs can experience the entire winemaking process from start to finish, including enjoying the much-anticipated limited edition Cabernet Sauvignon, which will not be available in tasting rooms or restaurants. Boasting a serious family pedigree from Châteauneuf-du-Pape, winemaker Philippe Armenier took full liberty of D’Anbino’s organic, biodynamic vineyards to create the new, eco-conscious label. However, D’Anbino was “green” far before the term gained worldwide popularity. SIP-Certified since 2008, the D’Anbino Vineyard team avoids putting harmful substances into the land, maintains a small resource footprint and has fostered a natural corridor to protect local wildlife since 1995. So, how does the new label showcase true sustainability in practice? Vineyard Manager and winery owner Kathy D’Andrea says a key word to note is “biodynamic.” The winery is currently in its fourth year of biodynamic farming. For updates on the new wine label, register at www.FromVinetoGlass.com.
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“The goal is to have the farm functioning within itself. The sheep leave the droppings that fertilize the ground and one thing moves into another. The whole cycle of nature is functioning and flowing together,” she explained. Case in point: An insectary hedge of drought-tolerant plants provides a habitat for humming birds, bumblebees and other beneficial insects. Native weeds aren’t sprayed with pesticides. Instead, they’re allowed to grow their taproots deep into the earth to make homes for helpful earthworms. Armenier fermented the three tons of grapes with wild yeast — a first for the winery. Instead of choosing which yeast to use and, in turn, influencing the outcome, Armenier has allowed nature to run its course. The result? A wine that reflects and respects the microclimate and the terroir. Said D’Andrea, “The flowing cycle of nature continues at D’Anbino, and it’s a very beautiful cycle. It’s all about trying to get back to that concept of one thing nurturing the next.”
D’Anbino 710 Pine Street Paso Robles, CA 93446 Call (805) 227-6800 Visit www.DAnbino.com
AROUND TOWN
Limerock Orchards Not Just a Nut By Jamie Relth The walnut is on fire right now. Health experts, such as Dr. Mehmet Oz, rave about the high quantities of omega 3 fatty acids and antioxidants in walnuts, and just in February 2013, the Walnut Commission showed that walnuts can reduce your risk of stroke and heart attack. “That’s been a big plus,” says Olivia Wenger of Limerock Orchards walnut farm and retailer in Paso Robles. “[Walnuts] are definitely a lot more popular than they used to be.” Despite this recent boom in popularity, most consumers are just beginning to understand that when it comes to flavor, all walnuts are not created equally. Wenger’s family orchard is doing its part to educate the public on this matter, as well as on issues of sustainability. Because, as it turns out, rich walnut flavor and eco-friendly farming methods go handin-hand. SPRING 2013 THE WINEPRESS MAGAZINE
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“
In 2009, Wenger decided that it was time for their nuts to stand apart from the mixed bag of mediocre grocery store nuts.
”
Wenger explains that the average store-bought walnuts are Chandler or Tulare varieties—often from the Central Valley where they are heavily flood irrigated and sprayed with pesticides— produce high yields and a bigger, more attractive nut, “But, frankly, the flavor is really meh… it’s not really all that great,” says Wenger. Limerock Orchards’ walnuts, on the other hand, are heirloom Hartley and Franquette varieties, meaning they weren’t genetically modified to produce more than they would in nature. “What you’ll find is they have a buttery, sweeter flavor to them. With storebought walnuts, the skin is really bitter,” Wenger explains, adding that many people who come to their tasting room (where walnuts are paired with Chateau Margene and Roxo Port Cellars wines) think they don’t like walnuts, and leave with an all new outlook. At least part of the reason for the superior flavor of Limerock’s walnuts can be found on the farm. Wenger’s parents, Richard and Deanne Gonzales, have been dry-farming walnuts organically on their 23 acre orchard and selling them wholesale for more than 20 years. “We’re 100% dryland farmed; we don’t irrigate at all,” says Wenger. “We’ve found that it makes the product really flavorful and unique.” In 2009, Wenger decided that it was time for their nuts to stand apart from the mixed bag of mediocre grocery store nuts. As her senior project at Cal Poly, she launched a retail enterprise and increased her family farm’s product offerings to include walnut oil, flavored walnuts, walnut butter and other specialty items. Limerock Orchards also went on the books for their longstanding farming methods, finally becoming certified organic. And while it may be true that Limerock Orchards’ organic and dry-farming methods result in a richer, better tasting, gourmet nut experience, Wenger says flavor is not the only motivation. By abstaining from irrigation and chemical fertilizers, and by lending healthy diversity to the crops in the grape-rich area, they also work to protect Paso Robles’ future stability as a farm land and agri-tourist destination,
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Limerock Orchards 6996 Peachy Canyon Road Paso Robles, CA 93446 Call 805-238-6887 Visit www.LimerockOrchards. com
FEATURED Winery
Pipestone Vineyard
W
A STUDY IN BALANCE
hen it comes to eco-credentials, no winemaker or farmer has more than Jeff Pipes. The Paso Robles owner and operator of Pipestone Vineyards entered the wine industry with a unique perspective after many years as an environmental engineer and attorney. “I saw the worst that people could do to the environment,” he says, “thus my desire to farm organically and to be easy and regenerative on the land.” In the mid-90s, Pipes decided to plant a vineyard in the nascent Paso Robles wine region, where the climate and soils reminded him of Chateauneuf-du-Pape in Southern France. Since that time, he and his family have strived to learn their property and farm as sustainably as possible. “I want the land to be here and fertile for future generations, so we work very hard to keep the soil in place and healthy. We minimize energy inputs and recycle everything from the wine corks to the winery waste water.” Pipes’ eco-friendly farming methods at Pipestone run the gamut from composting and cover cropping to plowing the earth with a team of draft horses instead of tractors. But to pipes, sustainability is a more holistic concept than simply checking off items on a “to do” list. “You can farm organically by just saying ‘don’t do this and don’t do that.’ But that is a sure prescription for failure. It’s about balance.” His wife, Florence Wong, is from Hong Kong where feng shui has been a philosophy for thousands of years, and Pipes employs
By: Jaime Lewis
feng shui as a means of bringing his awareness to the way energy moves through the vineyard system. “[Feng shui] is where I lose most people,” Pipes jokes, “but it’s actually the way my grandpa farmed – by understanding phases of the moon, seasonal clues, et cetera.” And the wine? “It’s all about quality,” Pipes says. “By growing the best fruit we can for our location and terroir, that’s what shows through to the glass…Our wines are unmanipulated so that the true expression of our site shows through.”
Pipestone Vineyard 2040 Nidrer Road Paso Robles, CA 93446 Call 805-227-6385 Visit www.PipestoneVineyards.com SPRING 2013 THE WINEPRESS MAGAZINE
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FEATURED AROUND TOWN
Winery
By Hayley Thomas
Niner Wine Estates With a forward-thinking approach to winemaking, Niner Wine Estates sets the bar for sustainability
F
or Niner Wine Estates Winemaker Amanda Cramer, “being green” isn’t about novelty — it’s about responsibility. “It’s the way of the future,” said Cramer. “If you’re building a brand-new building, why not build it in such a way that it is environmentally friendly, eco-conscious and energy-efficient?” The Niner winery is LEED (Leadership in Energy and Environmental Design) certified. This respected certification is awarded by the US Green Building Council and is based on a project’s environmental responsibility, profitability and overall health consciousness. Niner Wine Estates takes great pride in this distinction as a green winery. The building is nestled into a scenic hillside, on the shadiest spot on the Highway 46 East property. Taking advantage of the area’s unique microclimate, barrel rooms are equipped with night-air cooling. Similarly, skylights provide natural light sources. Outside, landscaped areas boast native and adapted species with efficient drip irrigation. All waste-water is recycled through the use of a three-pond system, with water from a holding pond irrigating the
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vineyard. A rainwater catchment system collects 36,000 gallons of water for every inch of rainfall, and no drinkable water is used for the landscape, saving an estimated 1 million gallons annually. Last September, two of Niner Wine Estates’ vineyards — the 148-acre Bootjack Ranch and 46acre Heart Hill vineyards located in the Paso Robles AVA — were SIP-Certified. “SIP Certification is really cool because it doesn’t just look at the vineyard itself, it also looks at how the vineyard works into the business as a whole,” said Cramer, adding that recently-implemented practices include the use of beneficial cover crops. “This change has really moved us in the direction of permanent cover,” she said. “This is really great for managing erosion, catching the rain and providing a habitat for good bugs.” The winemaker is happy to add that her winery is certainly not alone in its forward-thinking ways. “I moved here in 2004, and in that timeframe, I’ve seen a huge [green] consciousness rising in the county as a whole and North County in particular,” said Cramer. “You have the rouge, independentspirited cowboy concept plus the whole locavore, ‘steward of the land,’ sustainability movement. People are hungry for it. They’re curious and interested and they want to learn more.”
Winemaker Amanda Cramer
Being green isn’t about novelty — it’s about responsibility. It’s the way of the future.
Niner Wine Estates 2400 Highway 46 West Paso Robles, CA 93446 Call 805-239-2233 Visit www.NinerWine.com
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FEATURED
P29: Wine Education – SIP (Jaylene) Winery
STILL WATERS S
till Waters Vineyards doesn’t sell their wine in stores. An intentionally-small operation, they are content to keep their distribution to the determined guests who visit their tiny tasting room in the hills southeast of Paso Robles. Wine lovers who make the effort won’t be disappointed. From incredible wines, to breathtaking grounds, to a commitment to environmental responsibility, this winery offers a whole experience that visitors can truly feel good about.
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VINEYARDS By Larry H. Peña
Still Waters Vineyards is one of Paso Robles’ newest certified members of Sustainability in Practice (SIP). “[Green certification] is a proud flag to be able to fly,” says Paul Hoover, owner, winemaker and head of Still Waters’ full-time staff of eleven. “We like being able to show that we go the extra step.” Not only do guests genuinely enjoy the touch of nature they experience at Still Waters, but the wine is truly delicious—from bright, crisp whites like their 2011 Viognier to bold and complex reds like their 2008 Reflections blend. Hoover keeps a thick binder to track all the various requirements of SIP certification, from detailed production logs to the results of soil composition tests and wildlife habitat surveys. Keeping track of the minutia may be a lot of work, but he is serious about making a quality product in the best way possible. “A lot of this stuff is just common sense,” he says.
Living
Land off the
They keep a flock of chickens and have installed owl and bat boxes around the vineyards for natural pest control. They keep all green waste on site as compost, turning one year’s garbage into another year’s fertilizer. They use an innovative system of ground cover between the rows of vines that minimizes soil depletion and maximizes nutrients without additives. They have installed solar panels in the sunniest parts of the property to “run the meter backward,” offsetting energy use in other parts of the production. In the latest evaluation of all their eco-friendly efforts, Still Waters received an astonishing 93 score out of a possible 100. If that were not enough, there is also the sustainability practice guests are most likely to enjoy: an organic garden that yields an abundance
of fresh produce for much of the year. Re-using the same water and fertilization resources they use on the grapes, Hoover and his staff are sharing their passion for organic farming with their guests. Come May and June, vegetable carts are parked outside of the tasting room, offering the winery’s fresh organic produce to guests with nothing but an open tip jar for compensation. Succulent heirloom tomatoes, crisp lettuces and cucumbers, and sweet peppers and melons overflow from the carts. “You’re here in town tasting wine and getting ready to go home and make dinner,” he says. “You get to go home with your own fresh ingredients.” The winery’s neighbors are also excited to be involved. Hoover explains it is not uncommon to see someone who lives just down the road stop by on the way home from work to pick up a bottle or two of wine and a bag of Still Waters’ vegetables for dinner. He acknowledges that SIP Certification is about more than just earning a certain label. “We want to avoid the short-term fixes,” he says, and do what’s truly best for the wine, the land, the community, and the very satisfied customers.
Still Waters Vineyards 2750 Old Grove Lane Paso Robles, CA 93446 Call 805-237-9231 Visit www.StillWatersWineyards.com
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AROUND TOWN
Chanticleer Vineyard Bed and Breakfast A PLACE
WORTH SUSTAINING
By Larry H. Peña
Stepping onto the grounds at Chanticleer Vineyard Bed and Breakfast feels like entering a pristine sanctuary, untouched by time. A seasonal creek cutting through beautiful hills, ancient trees bowing over the porch, a flock of chickens pecking in the yard—these things and more lend a very special tranquility to the cozy inn. It is the kind of place one wants to cherish and preserve. That is why it is not surprising that this quaint B&B is certified and endorsed by iStayGreen and BnBscape, two organizations that advocate for eco-friendly lodging around the world. “We’re just so fortunate to have this piece of land,” says owner Carolyn Stewart-Snow. “Being green and sustainable was just an easy fit. We want to be good stewards of this land—it’s such a jewel.” Set on 20 acres, Chanticleer Vineyard offers guests an incredible degree of peace and intimacy, especially given its convenient location just minutes away from downtown Paso Robles on Highway 101. Tucked into the crook of a hill, the inn is completely shielded from the noise of the nearby freeway. A former nurse, Stewart-Snow spent a career specializing in anticipating and providing for the needs of others—a skill that translates perfectly to her new role as charming and beloved hostess.
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Feels like entering a pristine sanctuary, untouched by time.
Amenities at the Chanticleer Vineyard B&B include gas fireplaces and magnificent soaking tubs in every guest room, as well as comfortable decks with beautiful views of the hills and the town far off in the distance. Guests have full use of all 20 acres, including a rustic lounge and game room housed in a converted barn. In addition to the inn the property is also home to a sustainably-run vineyard. Stewart-Snow’s husband, Roland, grows eight acres of Syrah, Petit Syrah, and Zinfandel grapes on-site. The fruit is sourced to nearby Grey Wolf Winery, whose vintages in turn serve as the house wine at the B&B.
As far as sustainability practices in the inn, Stewart-Snow uses only eco-friendly cleaning and spa products. For towels and bedding she uses only bamboo, a more eco-friendly fiber than cotton. She and Roland installed a bank of solar panels to reduce energy consumption. Likewise, she recycles the B&B’s waste. And any produce she doesn’t grow herself in the garden on site, she obtains from local growers and meat producers at the nearby Atascadero Farmer’s Market. What difference can one little bed and breakfast make in the grand scheme of things? Perhaps not much, but Stewart-Snow is eager to do what she can to care for her land. “If nothing else, the guests can feel good about it,” she says. “They can enjoy the beauty of Paso when they visit without feeling like they’re taking away from it.”
Chanticleer Vineyard B & B 1250 Paint Horse PL. Paso Robles, CA 93446 Call 805-226-0600 Visit www.ChanticleerVineyardBB.com
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FEATURED
Event
Earth Day
Food and Wine
Festival 2013
Wine for the Soul and for the Earth By Jaylene Marotte
Earth Day is Monday, April 22nd and preparations are well underway to celebrate across the globe. This day of awareness and appreciation has long been a passion of mine. While in college, I organized an Earth Day festival on my campus each year. Therefore, when the opportunity presented itself to write an article about the annual Earth Day Food and Wine Festival in Paso Robles, I was honored to take on covering this event!
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“
When most people think about wine, they probably do not
think of it as an agricultural business. But upon a closer look, the wine industry is really a community of farmers.
”
When most people think about wine, they probably do not think of it as an agricultural business. But upon a closer look, the wine industry is really a community of farmers. The Paso Robles Earth Day Food and Wine Festival celebrates these farmers and the ecofriendly work they do to implement sustainability practices. Central Coast Vineyard Team, a non-profit organization committed to education, research and promoting sustainable winegrowing on the Central Coast, hosts the local Earth Day Festival each year. A consortium of growers, wineries, researchers and other experts in the field, CCVT works with local vineyards to provide educational meetings and workshops and conduct research on sustainable farming methods. CCVT also is committed to throwing one of the best parties on the Central Coast each year -- the Paso Robles Earth Day Food and Wine Festival. This year’s event is expected to draw between 1200 and 1500 people. By ensuring the Festival maintains a good ratio of attendees and vendors, the Central Coast Vineyard Team has a goal of keeping long lines from being a part of the Earth Day experience. Featuring high quality food and wine, it is sure to be a premier social and educational gathering for locals and tourists alike. This year the Earth Day festival is located at the picturesque Pomar Junction. Serving as both a vineyard and a farm, Pomar Junction effortlessly connects the event’s low-key tone to the setting. Along with the numerous local food and wine vendors on hand, there will also be many informal demonstrations throughout the day, some of which will allow attendees to participate. There will also be live music by local artists at the festival. Unlike other events where attendees may feel as though they just participated in a chaotic cattle call, the Paso Robles Earth Day Food and Wine Festival hosts promise to provide a stress-free, casual and entertaining experience. One of the most unique aspects of this year’s Earth Day festival is the fact that it is a planned low waste event. CCVT properly staffs this day to help manage the waste with a goal of producing only a few bags of trash. With an estimated 1500 people in attendance, the entire festival is expected to create only as much garbage as three typical families output in a week! To this end, water bottles will not be available at this event; instead, the wine glass provided to taste wine will also serve as the perfect water glass. This Earth Day, mark your calendar to head out to Pomar Junction and celebrate incredible local wine, food and the Earth!
For tickets and more information, visit www.EarthDayFoodandWine.com SPRING 2013 THE WINEPRESS MAGAZINE
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UPCOMING ACTIVITIES APRIL 2013
Every Saturday & Sunday Patio Food Pairings Opolo Vineyards www.Opolo.com
Every Friday & Saturday Wood Fired Pizzas Robert Hall Winery www.RobertHallWinery.com
4/13/13 Library Wine Party
Le Vigne Winery www.LeVigneWinery.com
Wine Club Blending Session – 6th Annual
4/21/13 Earth Day Brunch
EOS Winery www.EOSVintage.com
4/26/13 Train Wreck Friday
Pomar Junction Vineyard & Winery www.PomarJunction.com
4/26-27/13 CABs of Distinction Gala Windfall Farms
www.PasoRoblesCAB.com
4/27/13 Papagallo Wine Pairing Cruise
5/17/13 – 5/19/13 31st Annual Wine Festival www.PasoWine.com Cellar Mates Grand Opening First Crush Winemaking
www.FirstCrushWinemaking.com
Wine & Beer Block Party
First Crush Winemaking & Barrel House Brew
www.FirstCrushWinemaking.com
5/17/13 Wine Festival Dinner Opolo Winery
www.Opolo.com
Castoro Cellars www.CastoroCellars.com
www.PianettaWinery.com
5/18/13 Wine Festival Patio BBQ
Oso Libre Blending Party
www.Opolo.com
Cooking Class: Spanish Tapas
Oso Libre Winery
Pianetta Winery
Opolo Winery
Niner Wine Estates www.NinerWine.com
www.OsoLibre.com
SLOcalvor Winemaker Dinner
SLOFolks Indoor Concert:Triple Bill!
www.CassWines.com
Olive Oil Sampling
Castoro Cellars
Robert Hall Winery www.RobertHallWinery.com
Petit Sirah Winemaker’s Dinner
www.CastoroCellars.com
Spring Party & Concert Vines on the Marycrest
Robert Hall Winery/Thomas Hill Organics
www.VinesOnTheMarycrest.com
4/13/13-4/14/13 5th Annual Wine 4 Paws
May 2013
www.RobertHallWinery.com
Various Wineries www.WoodsHumaneSociety.org
Every Saturday & Sunday Patio Food Pairings
46 West Wine Flight Weekend
www.Opolo.com
Various Wineries www.PasoWine.com
4/19/13 Tax Relief Dinner “Cooking with Booze” Cass Winery www.CassWines.com Earth Day Winemaker Dinner Pomar Junction Vineyard & Winery www.PomarJunction.com
4/20/12 Saturday Live Featuring Mike Annuzzi
Opolo Vineyards
5/4/13 Saturday Live Featuring Ted Waterhouse Vina Robles www.VinaRobles.com First Saturday’s: Wine & The Arts
Pianetta & other downtown tasting rooms www. PianettaWinery.com
5/4/13-5/5/13 Ranch & Vineyard Investor Symposium www.RanchAndVineyardProperties.com
Vina Robles www.VinaRobles.com
5/5/13 PVWT 2013 Bordeaux Blitz
4/20/13 Earth Day Food & Wine Festival
www.PleasantValleyWineTrail.com
Central Coast Vineyard Team EarthDayFoodandWine.com
Villa San Juliette
5/12/13 Mother’s Day Lunch in the Vineyards Vina Robles
www.VinaRobles.com
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THE WINEPRESS MAGAZINE SPRING 2013
Cass Winery
5/25/13 Saturday BBQ with Chef Jeff Scott Oso Libre Winery
www.OsoLibre.com
Paso Robles Festival of the Arts www.PasoArtsFestival.com
June 2013 Every Saturday & Sunday Patio Food Pairings Opolo Vineyards
www.Opolo.com
Every Saturday Vineyard walks in June Robert Hall Winery
www.RobertHallWinery.com
Every Saturday Live Music Saturdays Broken Earth Winery
www.BrokenEarthWinery.com
Every Saturday - Saturday BBQ with Chef Jeff Scott Oso Libre Winery
www.OsoLibre.com
6/1/13 Cooking Class: Contemporary Country Cuisine Niner Wine Estates
www.NinerWine.com First Saturday’s: Wine & The Arts Pianetta Winery www.PianettaWinery.com
AROUND TOWN 6/2/13 10th Annual Pinot & Paella Festival
July 2013
www.PinotAndPaella.com
Opolo Vineyards
6/17/13 46 East Passport Weekend for Zoo to You
Every Saturday Live Music Saturdays
Windward Vineyard
Le Vigne Winery
Every Saturday & Sunday Patio Food Pairings www.Opolo.com
Broken Earth Winery
www.PasoRoblesWineriesEast.com
www.BrokenEarthWinery.com
6/22/13 Summer Wine & Dinner Party
Every Saturday - Saturday BBQ with Chef Jeff Scott
www.ThatcherWinery.com
www.OsoLibre.com
Thacher Winery
13th Annual Atascadero Lakeside Wine Festival www.RoxoCellars.com 6/29/13 Paso Summer Concert Series Calcarious Vineyard
www.Calcareous.com
Oso Libre Winery
7/4/13 4th of July Annual Celebration Robert Hall Winery
www.RobertHallWinery.com
7/13/13 and 7/20/13 Opolo’s 8th Annual Wine Making Experience Opolo Vineyards
www.Opolo.com
7/27/13 Paso Concert Series at Calcareous Calareous Vienyard
www.Calcareous.com
7/20/13 Cass Winemaker Diner – Global Fusion Cass Winery
www.CassWines.com
7/17-28 Annual California Mid-State Fair Paso Robles www.MidStateFair.com
7/6/13 First Saturday’s: Wine & The Arts Pianetta Winery
www.PianettaWinery.com
Paso Fork and Corks Festival Halter Ranch
www.PasoForkandCorkFest.com
SPRING 2013 THE WINEPRESS MAGAZINE
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AROUND TOWN
PASO ROBLES
By Larry H. Peña
WINE FESTIVAL
All the best wine country has to offer
T
he Paso Robles Wine Country Alliance presents its 31st Annual Wine Festival, Friday May 17 through Sunday, May 19 in Paso Robles’s Downtown City Park. As the marquee event of the Central Coast wine region, this Wine Festival brings together incredible local wineries, chefs and restaurants, and live music. “There is not another Paso Robles out there in the world,” says Chris Taranto, a spokesman for the Paso Robles Wine Country Alliance. “Our proximity to the ocean, the soil, the climate, the long growing season, and the people all contribute to our individuality.” The weekend celebration starts Friday with RESERVE, an intimate tasting event that includes food pairings from local chefs and an auction benefitting various charities in San Luis Obispo County. This event requires a special ticket, which will be on sale for $115 until April 1.
World Class Golf and Exceptional Dining
“The best course on the Central Coast… Great elevation changes and scenery… Well worth the trip… The best kept secret in California.” — Golf Digest, Best Places to Play Restaurant open daily for Breakfast, Lunch and Happy Hour. Voted “Best Sunday Brunch”
Located in the heart of wine country at 4041 Highway 46 East Paso Robles
805.237.7444 | info@hunterranchgolf.com 48
THE WINEPRESS MAGAZINE SPRING 2013
For getaway package details visit www.hunterranchgolf.com/winepress
Wine Topics
Saturday’s festivities include a seminar with local winemakers as they describe the distinct characteristics of Paso’s wines. Only 100 seats are available for this exclusive event. The featured attraction is the Grand Tasting, showcasing the latest vintages from over 60 wineries grouped into four categories: Cabernet and Bordeaux, Rhone, Zinfandel and Paso’s signature “wild blends.” Throughout the festival, One Time Spaceman— a local rock band whose members include winemakers and wine industry members—will provide the live soundtrack to the weekend’s activities. In addition to the scheduled events at the park, attendees can show their Wine Festival tickets at more than 130 participating wineries throughout the weekend for special offers and discounts.
For more information on the Wine Festival or the Paso Robles Wine Country Alliance, or to purchase tickets to the weekend’s events, visit www.PasoWines.com
Independently owned and operated for over 45 Years
• Free High-Speed DSL Internet • In-Room Coffee, Refrigerator, Microwave and more... • Web Specials & Wine Country Getaways
1215 Ysabel Avenue ~ Paso Robles A Short Walk to the Paso Robles Event Center
805-238-2770 ~ 800-549-PASO (7276) SPRING 2013 THE WINEPRESS MAGAZINE www.adelaideinn.com~Email: res@adelaideinn.com
49
WINE
Recipe
Seared Halibut on
Lemon Tabbouleh
Pacific halibut is a favorite among many chefs for the mild yet sweet taste and firm texture. Conservationists choose this fish because of the great care that is taken to maintain a healthy population without impact to the environment. Not all halibut carries the same stamp of approval. Wild caught Pacific halibut is the best choice for meeting sustainability goals. With the temperatures on the rise a nicely seared halibut paired with a chilled glass of sauvignon blanc is sure to delight.
Ingredients
1 cup bulgur 1 1/4 teaspoons salt 1/4 cup extra-virgin olive oil 2 teaspoons finely grated lemon peel 1/4 cup lemon juice 1/2 teaspoon plus 1/8 teaspoon pepper 1 cup chopped mint (about 1 bunch) 2 cups chopped Italian parsley 6 green onions, thinly sliced 1/2 cup toasted pine nuts 4 pieces Pacific halibut fillet (2 lb. total), rinsed and dried 1 tablespoon vegetable oil
The Historic Carlton Hotel
Preparation 1. In a large bowl, mix bulgur and 1 teaspoon salt, pour 1 1/2 cups boiling water over the mix. Cover and let sit until water is absorbed, 20 to 30 minutes. Fluff with a fork. 2. In a bowl, combine olive oil, lemon peel, lemon juice, 1/2 teaspoon pepper, mint, and parsley. Pour dressing over cooked bulgur and stir to coat. Stir in green onions and pine nuts. 3. Sprinkle both sides of halibut with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large frying pan over medium-high heat. Add the halibut. Cook, turning once, until fish is opaque in the center, about 10 minutes total per inch of thickness. 4. Mound tabbouleh on plates and top with halibut. Serve warm.
Pair with Locatelli Winery’s 2010 Sauvignon Blanc 50
THE WINEPRESS MAGAZINE SPRING 2013
Nothing is better than discovering a hidden gem. A treasure you can’t wait to tell your friends about. A hotel that surprises and delights in the heart of San Luis Obispo County wine country with rooms that are comparable to any luxury hotel around the world. Restaurant and wine bar on premises along with a full-service bakery.
Phone: 805-461-5100 Toll free: 877-204-9830 www.the-carlton.com
6005 El Camino Real | Atascadero, CA 93422
All Things Paso | All Things Wine
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MAKE THE MOST OUT OF YOUR DRIVE TO PASO ROBLES
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