While we wait for budbreak in the vineyard, the winery team has been working on our wines to be sure they are ready to go as soon as we can welcome you back to the tasting room!
Today, Cellar Master Ethan Ray takes us through a process called Topping Off which is done frequently in the barrel room.
The Topping Off process is crucial to the winemaking process because without it we would be making very expensive vinegar! The wines are stored in wood barrels and those barrels breathe in and out. Through that process, some of the wine is lost to evaporation creating space for oxygen inside the barrel. This same process happens in whisky barrels and is often referred to as the angel’s share.
But, in winemaking, the presence of oxygen can ruin the wine turning it sour and bitter. So, Ethan and Assistant Winemaker Cody Alt have to regularly take down each barrel from where it’s stored, move it to the floor and refill each barrel to ensure there is no space left for oxygen after evaporation has taken place.
Our winery also has two huge humidifiers which help control the temperature and humidity in the barrel room, but there is still work that needs to be done.
Here is Ethan explaining more about the process and the role it plays in creating our delicious estate wines.
Winemaker David Parrish and Certified Sommelier Vanessa Igel wanted to take a sneak peek at the Sauvignon Blanc and the newly released Rosé and Chardonnay. These white wines are great to have on hand now that the weather is getting warmer. They help to create a little escape from reality and take a little vacation in your backyard.
The Sauvignon Blanc continues to be a wonderful wine capable of a wide range of pairings from a bowl of fresh raspberries to Thai or even Indian food. At $16 a bottle, we're seeing a lot of people stocking up on it before summer is in full swing.
The Rosé is one of our team favorites. We had a double blind tasting before the shutdown with our wine and other Paso rosés. Ours was a unanimous winner, though they were all delicious! The nose is full of bubblegum, strawberry and cherry Jolly Rancher notes. The wine can be paired with just about anything. Some of our team favorite pairings are potato chips, spinach salad and salmon.
The Chardonnay has a great balanced style with 40% new French oak and 60% stainless steel. This breakdown gives the wine those classic markers of butter and roundness while maintaining crispness and acidity from the stainless steel. It can be paired with anything from scallops to brunch faire.
We hope you enjoy the video of this virtual tasting and that you'll join us for another one this Friday, April 3 on our favorite reds.
We wanted to take a moment to enjoy a new wine and a little time with each other (at a safe distance!).
Our 2017 Estate Zinfandel is now released and we love where it's at in its development.
Grown here on our Adelaida Road property, the head-trained Zinfandel vines are almost seven years old and have become a cult favorite for our tasting room guests and club members.
Done in a restrained style, Winemaker David Parrish picks the fruit from the cool side of the vine so that the fruit doesn't get overripe. This style also keeps the wine more medium bodied and a little lower in alcohol. If you like lighter-style, less jammy Zins, then this is one you have to try!
The nose on this Zinfandel is so unique almost coming across as a Pinot Noir because of its spice notes. It is loaded with dried cranberry, rose petals, white pepper and cedar.
On the palate, it has a bright acidity with a lot of roundness as it waves from the front of the mouth to the back.
The acidity and profile make it a great candidate for all kinds of pairings ranging from charcuterie boards, to lentil and sweet potato fritters, all the way to shepherd’s pie and brisket. It's definitely a wine to experiment with and enjoy soon!
From the vineyard to the winery, Assistant Winemaker Cody Alt is starting the racking process for our 2019 wines this week.
Racking is important for the quality of our wines. It’s when some of the spent lees (dead yeast) falls out of the solution (wine) and no longer contributes to the finished product. Our wines are typically racked three times before they are bottled as part of our winemaking process. First the wine is racked as part of the initial fermentation process, then several months after fermentation has finished and then finally right before bottling.
Today, Cody is racking the 2019 Estate Cabernet Sauvignon moving the wine from one barrel to another to “rack off the lees.” Using a pump, a wand and a flashlight (super technical, right?), he watches the wine come up through the pump to see when it changes from clear to wine with sediment. It’s easy to see because it becomes cloudy instead of clear. Once he sees the sediment, he stops the pump and then leaves the rest of that wine in that barrel. All of the clear wine is what will be kept and ultimately finished into our final wine.
The wines will be racked one more time right before bottling to ensure they are clear and perfect for you to enjoy for years to come!
Click here to watch Cody explain racking and demonstrate. Have any questions? Just ask on our Facebook or Instagram. We love talking wine with you!
We needed a break and ventured outside to catch up with Winemaker David Parrish on what's happening in the vineyard.
Right now, crews are going through the vineyard manually hand cutting each vine to remove last year’s growth and make way for this year’s new buds. It’s an exciting time as we say goodbye to last year’s harvest and prepare for what’s to come in the 2020 vintage.
Hand pruning takes a lot of time, but like most things, the effort is worth it.
For all other varieties, like Cabernet Sauvignon, Malbec, Petite Sirah, etc. the crew hand selects two of last year’s arms to stay into this new harvest. Everything else is cut away. The two arms are then tied down onto the wire to establish a grounding for new growth.
But, our dear Zinfandel, is a little different. Like you can see in the video, everything is cut back and creates a circular form around the trunk of the vine. Nothing is left on it. This is to keep all of the growth as close to the vine as possible for water and also to leave room for where the new growth will take place. Ideally, the crew is creating an outline for where they want this year’s growth to set based on how close each vine is to each other and where the sun will eventually hit the fruit on the vine.
If you’ve had our Parrish Zinfandel, you know that it is a much lighter style and body than a traditional Paso Zin. Winemaker David Parrish likes this style because it’s easier to drink and pairs well with a wide range of foods. The way it gets there is based on where the crews are selecting next year’s vines to grow and that happens right now.
We hope you enjoy this short video on Zinfandel pruning!
Friends, please know we have been thinking about you constantly as our world suddenly looks and feels so different. We hope you are well and are safe.
As you've heard us say many times, we believe that wine has the power to create connection and to make memories. And, I think we all need a little of that right now.
With that in mind, we are asking for your support of our small business. We have created a few promos to share our wine with you and to keep our team employed. Literally every bottle helps and we're humbled by your support. Here's the easiest way to head to our wine page.
Our current hours for our team to field calls and emails is M-F 9am to 5pm.
We are thrilled to share that we have a new Paired Flight and we cannot wait for you to try it! The Paired Flight is a seasonal showcase featuring three wines crafted by our family and three dishes crafted by our Estate Chef Samantha Eitel. She is thrilled to showcase our wines through her food.
Argentine Prawns and Soba Noodle Salad Paired with 2017 Sauvignon Blanc
Sautéed Red Argentine Prawns nestled on top of an Asian Soba Noodle Salad with a Lemongrass Tamari Vinaigrette and Sesame Seared Baby Bok Choy
"This pairing made me speechless the first time I had it. The dish was perfect at complimenting the wine and making it shine." - Vanessa, Director of Wine Experiences
Braised Short Rib Paired with 2016 Silken
Silken Braised Short Rib with Cherry Wild Mushroom Bordelaise, Crumbled Big Rock Bleu Cheese, sautéed Broccolini topped with Crispy Shallots
"I love the 2016 Silken and to pair it with a tender short rib...delicious." - David, Winemaker & Owner
Bosch Poached Pear Paired with 2016 Estate Cabernet Sauvignon
Cabernet Spiced Cider Poached Pear with Cabernet Raspberry Reduction and Chinese Five Spice Mascarpone Whip
"The pear is a beautiful way to finish the paired flight as it is elegant and I love the warm spices from the mascarpone. The Cabernet and pear end up balancing each other to make a clean finish." - Cecily, General Manager
We invite you to join us for this experience, which is available on Fridays and Saturdays from 12:00pm-2:30pm. We do recommend reservations, please feel free to email firstname.lastname@example.org. The experience is $50 per person and can definitely be enjoyed for lunch. We look forward to seeing you soon!
It was so much fun that we're doing it again!
Mark your calendars for Friday, November 22nd as we host a wine & cigar pairing night. The owner of The Sanctuary in San Luis Obispo will join us with a selection of high-end cigars to smoke on-site or take home with you.
Tickets are $25 and include a glass of wine of your choosing and a decadent dessert made by Estate Chef Rachel Ponce. Cigars can be purchased individually.
Join us from 6:30pm-8:00pm.
You're invited to join us for Brunch every Sunday starting August 18.
Estate Chef Rachel Ponce has created two amazing options paired with our Bordeaux-style wines.
Monte Cristo $15
Smoked ham, swiss cheese and raspberry horseradish jam layered twice. Soaked in a smoked paprika custard and grilled. Served with side of mixed greens.
Summer Squash Shakshuka $18
Spiced tomato, summer squash, onions, garbanzo beans and black garlic stew. 2 poached eggs, topped with feta cheese and basil. Side of toasted bread.
Reservations are not required, but are encouraged and can be made here.