We are decking the halls over here at Parrish with not only festive decor, but our wonderful Holiday Wine Bundles!
Our team picked out these bundles to make your holiday shopping easy for any occasion or gift.
The Red Bundle $225.50
The Overachievers at the Family Table
1 bottle of 2018 Reserve Cabernet Sauvignon awarded 94 James Sucking, 92 Wine Enthusiast
1 bottle of 2018 Four Chords awarded 94 Wine Enthusiast, 93 James Suckling
1 bottle 2018 Silken awarded 94 Wine Enthusiast (& Editors Choice!), 93 James Suckling
The Mixed Bundle $176.20
Kind of Like the Ornaments
1 2018 Estate Cabernet Sauvignon
1 2019 Chardonnay
1 2018 Silken (our newest release!)
The White Bundle $133.70
Keeping it a White Christmas
1 2021 Rose
1 2019 Chardonnay
1 2019 Late Harvest Sauvignon Blanc (dessert wine alert!)
Available till 12/19 and online in our shop here. All of these wonderful wine bundles include flat rate shipping and a 15% off at checkout.
Live near us, join us at the Tasting Room and save on the flat shipping. Enjoy a glass and get the shopping done in no time...make a reservation here!
On Saturday, March 5th, we were joined by our high-tier club members for our first Library Dinner featuring library wines by candlelight alongside Winemakers David Parrish and Cody Alt. The wines were paired with a four-course meal lovingly crafted by Assistant Chef, Ethan Ray, and Culinary Director, Cecily Parrish Ray. It was a beautifully intimate occasion giving members access to time with the winemakers and limited wines.
Welcomed with 2021 Rosé
served with fresh whipped butter, housemade walnut sourdough, and homemade cast iron focaccia
2013 Petite Sirah paired with Salmon Rosettes
salmon rosettes with lobster tails and brown butter bread crumbs served with a champagne frisée and basil oil
2013 Silken paired with Mushroom Toast
roasted local oyster mushrooms with brioche toast, pea shoots, garden broccoli blossoms, and a miso duck hollandaise
2013 Cabernet Sauvignon paired with Wild Boar Medallions
wild boar medallions wrapped in beef bacon, israeli couscous with smoked macadamias & black garlic, crispy sunchokes, braised leeks served with a currant silken sauce
2014 Clone 6 Cabernet Sauvignon paired with Pear & Blueberry Tier
angel food cake topped with a pear gelée, blueberry compote, lavender whipped cream, pistachios,
and a late harvest sabayon drizzle
We look forward to hosting more events in the future for our club members! If you are looking for a library event, up next in April is a Petite Sirah Vertical. And mark your calendars for our 2021 Rosé release with a Mother's Day Brunch!
"Growing up I never knew what I wanted to do, coming from San Diego, I didn’t have any agriculture background,” Alt said. “I got into Cal Poly, and of course you have to declare your major, so I was willing to roll the dice and figured wine would be a fun avenue to explore. Wasn’t sure if I wanted to make it, grow it, or sell it, but I chose the winemaking side and fell in love".
“What I wanted to do in college is intern in as many places as possible, be it a lab, vineyard, winemaking facility,” Alt recalls. “I wanted to be as well-rounded as possible. My goal was always to be able to run a facility all by myself, to be able to do everything. One of my favorite opportunities was interning in Germany with a biodynamic vineyard and a winemaker who won winemaker of the year a couple of years ago.
Among the many wines Alt has had the pleasure of producing during his career, one of his most exciting releases thus far was the 2017 Four Chords Bordeaux Blend from Parrish Family Vineyards. This complex and intense blend of Cabernet Sauvignon, Malbec, Cabernet Franc and Petit Verdot garnered a 95-point rating from Wine Enthusiast and is a club member favorite!
“I saw an opening in our program at Parrish, we had the Estate Cab, our Reserve Cab and the Silken, but I knew the other varietals we grew and were making wines with would complement each other in a blend,” Alt says. “In the Four Chords, we were very purposeful with the development. Petit Verdot gets the mid palette, Malbec will get that fleshiness which evens it out, the Cab is the main structural component that makes it angular. I thought people would be interested in this blend, and it is very different from anything else we make. That wine was also a real test of my blending skills.”
Alt has had the privilege of working with some of the best names in Paso Robles wines, among them David Parrish. “I met David at a Taco Tuesday event years ago and he offered me a position here with Parrish Family Vineyard, and at the time I turned him down since the offer was close to harvest and I was working with another winery,” Alt recalls. “But eventually I came to my senses and found a way to join the team. David is a great mentor, he’s taught me a lot and given me every opportunity to succeed.”
“Hopefully my love and care for these wines show through,” he says. “That’s kind of your goal as a winemaker, that your passion can show through in that glass and make people happy.”
**Special Event - February 12th-14th**
Yes, you saw that right, Aphrodisiac Macarons! These handcrafted macarons by Chef Samantha are perfect for enjoying the Valentine's holiday as the flavors are decadent and enticing. They pair perfectly with our soon to be released 2018 Late Harvest Sauvignon Blanc, which will be available to Wine Club Members starting that same weekend.
There are 6 macarons per box with 2 each of the following flavors: Fig & Pistachio, Chocolate Raspberry, and Strawberry Balsamic.
We cannot wait for you to try these macarons and you can enjoy either by pick up or togo onsite (we are unable to provide full service at this time). With the boxes being limited, be sure to pre-order your box! You can do so here.
Pick ups and togo onsite is available February 12th-14th, 11am-3:30pm. Cheers!