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 email@example.com. 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 for our new Fall Flight. Estate Chef Rachel Ponce talks about her creation of this exciting new wine and food pairing featuring:
Barrel Aged Berry Sausage and Butterfly Pea Flower Puree Paired with 2017 Sauvignon Blanc
Homemade lamb and pork, barrel aged luxardo cherries, cilantro and juniper sausage on top of a creamy butterfly pea flower and cauliflower puree, garnished with dill, English pea's and feta
Smoked Salmon over Buckwheat Flour Pancake and Cacao Fig Mousse Paired with 2016 Zinfandel
Locally caught salmon, smoked on top of a buckwheat pancake, side of cacao fig mouse, garnished with chives, micro-greens and salmon caviar
Burrata, Roasted Tomato, Prosciutto di Parma and Pesto Paired with 2015 Silken
Homemade burrata, Italian herb-roasted tomato, prosciutto di Parma and drizzled with an arugula hazelnut pesto
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.
It's a busy time of year in the vineyard as crews are working with fruit set and the abundance of healthy leaves on the vines.
Winemaker David Parrish took us into the vineyard in this short video to explain the Mechanical Cultivation process. It's an important part of our sustainability efforts because it keeps us from having to spray anything on the vines or the weeds. It's an expensive process and not one that a lot of wineries are able to afford, but it does produce healthier vines which create better wines.
Click here to watch the video and don't forget to have your volume up!
This Friday, April 12th, marks the beginning of a new wine & food offering at Parrish Family Vineyard. For many years, Owner and Winemaker, David Parrish and his daughter and General Manager, Cecily Parrish Ray, envisioned offering unique food pairings to accompany their Estate wines. Estate Chef, Rachel Ponce, shares the same vision as David and Cecily to create decadent, wine focused food pairings and offerings. She creates an experience with the new Paired Flight that is unparalleled to what Parrish has offered before.
The entire flight is untraditional and showcases Chef Rachel’s creativity. Her use of ingredients help pull out different elements of the wine, which makes it a fun discovery of how food can work with wine in unexpected ways.
You are invited to join Parrish Family Vineyard for this new wine and food experience on the weekends, Fridays through Sundays, from 11am-4pm. The menu will change with the seasons.
Sauvignon Blanc paired with Grilled Chicken Stuffed Sweet Peppers
Petite Sirah paired with Coffee Crusted Duck Confit
Cabernet Sauvignon paired with Potato Dumplings with Heirloom Tomatoes
Join us as we release our new dishes for Spring on Friday, April 5th! Chef Rachel shares unique, wine focused dishes that create harmonious relationships with our Estate wines. These new dishes are shareable and perfect for a light lunch on our porch.
-Herb Goat Cheese & Red Pepper Pesto with Handcrafted Sourdough Crostini
-Wild Mushroom & Olive Tapenade with in house Focaccia
-Walnut & Lentil Pate with Handcrafted Sourdough Crostini
Also, starting April 13th, join us for the release of our new Paired Tasting Flight. We are excited to see you soon!
There are 3 times lees racking is done in wine making...
1st racking - Grape solids that are in the tanks
2nd racking - Done 2 to 3 months later in the barrel, lees usually are dead yeast cells and some leftover grape sediment
3rd racking - Happens at the very end of barrel aging, tend to be long-chain tannins that fall out of solution