HOPE FAMILY SHOWCASES THE BEST OF PASO ROBLES

On a recent press trip to Paso Robles, sponsored by Hope Family Wines, our host Austin Hope set the tone for the visit when he said it was his goal to show us the diversity of the region, not just his wines. I welcomed this, not only because Hope’s wines have long been among my favorites but also because I had been to Paso twice before and was eager to see how the region has developed.

 

Paso Robles is the largest American Viticultural Area (AVA) in California. It is also the name of the main town of about 30,000, whose original name was El Paso del Robles (“Passage of the Oaks”). But, after my visits to the area, I think Paso could just be short for “passion.

Austin Hope oversees Hope Family Wines (www.hopefamilywines.com), a family-owned and -operated enterprise encompassing five brands: Liberty School, Treana, Candor, Austin Hope and Troublemaker wines. Austin’s father, Chuck Hope moved his family from the Central Valley to Paso in 1978 to plant wine grapes pioneering families of the region. After growing grapes and developing vineyards throughout the eighties and early nineties, the family became convinced Paso Robles was capable of producing world-class wines and began producing their own wines.

 

They joined a handful of other pioneering families who helped promote the region, not just as a source of fine quality grapes but also as a complete wine travel destination. Today, Austin and Hope Family Wines also epitomize Paso Robles’ reputation for being on the cutting edge, a reputation Austin has fostered by experimenting with Rhone-style blends and multiple vintage wines.

At a tour of the Huerhuero Vineyard, a longtime source for entry level Liberty School wines, on the Eastside of Paso Robles, and of the nearby Hope Family Wines winemaking facility, we learned from General Manager of Vineyard Operations Suhky Sran, Winemaker J.C. Diefenderfer, and Assistant Winemaker Samantha Taylor about the family’s role in developing vineyards throughout Paso Robles and how they work with over 50 family-owned vineyards to produce fruit for the Liberty School wines. The brand had bee created in the 1970’s by the Wagner family of Napa’s Caymus Vineyards and the Hopes collaborated with the Wagners since the late 1980’s to supply cabernet sauvignon grapes. He Hope’s then took over sole responsibility for the brand in 1996.

 

Today, there is a range of varietals that deliver consistent quality for the money and are regularly recognized as a “Good Values” and “Best Buys.” Look for Cabernet Sauvignon (2010, $14), Chardonnay wines (2011, $14), Pinot Noir ($20), and Liberty School Merlot ($16). The wines are made in a more restrained, food friendly style with forward fruit, good varietal character, and moderate alcohol.

 

The Hopes then established Treana Winery in 1996, to produce high-end Rhone-style blends from Paso Robles and Central Coast fruit. JC explained to us the name Treana symbolizes the trinity of natural elements – sun, soil and ocean – that make Paso Robles and the Central Coast exceptional for growing wine grapes.

 

 

 

 

 

 

 

 

To give us a flavor for what this means, we toured the Mer Soleil Vineyard in the Santa Lucia Highlands near Salinas (our only stop outside of Paso Robles). This Monterey County-based vineyard is the long-time major source for Treana White, one of the first white Rhone-style blends and still one of the most highly regarded. The current vintage (2011, $23) is a blend of equal parts viognier and marsanne. Floral and tropical aromatics precede ripe pear and honey flavors combined with a lush texture and balancing acidity.

 

The Treana Red (2010, $45), which Austin considers his flagship wine, is a blend of cabernet sauvignon and syrah. It combines the depth and structure of a Cab, with the fullness and class of syrah. It is a perfect example of Austin’s willingness to work outside-the-box. Not many wineries were combining Rhone and Bordeaux blends when he created this wine almost twenty years ago.

The Hopes also own a vineyard on the Westside of Paso Robles planted primarily to syrah and grenache, with some mourvedre. Austin crafts wines inspired by the Northern Rhône Valley from this estate grown fruit. Known as the Hope Family Vineyard, it is located 20 miles east of the Pacific Ocean in the Templeton Gap district of Paso Robles. The site’s rocky soils of clay and limestone make it ideal for the Rhône varietals to which it is planted.

 

At this site, we were given a fascinating overview of the sustainable farming practices – certified by Sustainability in Practice (SIP), www.sipcertified.com – employed in the vineyard. Beth Vukmanic Lopez, Sustainability in Practice Certification Manager explained how for over 15 years, SIP has helped growers, vineyards and consumers rethink their approach to sustainability. As Beth said, SIP Certified sustainable vineyards and wines is about looking at the whole farm and considering “people, planet and profit.” In this sense, SIP is complementary to organic practices, not necessarily a replacement. Of course, a winery needs to make a profit to stay in business but that is closely tied to the quality of the wines, which depends on the quality of the grapes, which is connected to healthy vineyards. But SIP practices also consider the well being of the vineyard and winery workers, an often over looked factor. An important element to the success of the program is the third party certification SIP provides using independent auditors.

 

At the winery and tasting room on site, we enjoyed a barrel tasting of 2012 vintage Austin Hope Syrah and Grenache. Austin told us he uses traditional Côte-Rotie as his benchmark in making his syrah. But, being in California, he added he likes his wines to taste like the old world wines “but with a little bit more.”

This approach showed through the current vintages we tasted. The Syrah (2010, $42) displayed a balance of savory and fruit elements. Aromatic, intense and full-bodied, it also was elegant with pure berry fruit, licorice and earthy complexity. The Grenache (2010, $42) revealed characteristics of dried red fruits, earth and spices with good concentration, firm acidity and soft tannins.

 

The Hopes haven’t stopped to rest on these successful brands. Another label, “Candor” was created in 2008. These multi-vintage wines, a Merlot and Zinfandel, are crafted from specially selected fruit from a variety of Central Coast vineyards. They exhibit excellent varietal flavor at a reasonable price. We tasted the Zinfandel Lot 4 ($20) and Merlot Lot 3 ($20), which I found notable for their true varietal flavor and fresh, bright fruit.

 

Finally, the newest label in the Hope Family stable, “Troublemaker,” places Austin Hope’s creativity and willingness to challenge convention on full display. Troublemaker Blend 6 ($20) is a multi-vintage montage of 50% Syrah, 20% Grenache, 10% Mourvèdre, 10% Zinfandel and 10% Petite Sirah. Its profile reflected its name with brash fruit and lively texture.

While it was great to learn about all the Hope wines, the trip was made really special by the inclusion of visits to some of Paso Robles most notable artisan producers and restaurants.

 

Villa Creek (www.villacreek.com) has long been a destination restaurant for Paso Robles.

Artisan (www.artisanpasorobles.com) grows some of its ingredients at a local organic farm and showcased a distinctive wine on tap program.

Thomas Hill Organics (www.thomashillorganics.com) is a casual market-bistro that serves spectacularly fresh food, not surprising since most of it comes from their own organic farm.

Il Cortile Ristorante (www.ilcortileristorante.com) features exceptional homemade pastas, fresh seafood, and top-quality meats.

 

All of the restaurants craft dishes as much as possible from seasonal, locally grown ingredients from small producers, much of it organically or sustainably farmed. At these restaurants, farm-to-table is not just a marketing slogan. They live it every day. I will say without hesitation these places are as good as the best restaurants in any city in the nation.

 

And as if that wasn’t enough, to give us a sampling of the top quality artisan products being produced in the area we also toured two special places.

 

 

 

 

 

 

 

 

A visit to the Kiler Ridge Olive Farm (http://kilerridge.com) with founders Audrey Burnam & Gregg Bone was eye opening. Although it is just minutes from downtown Paso Robles the hilly, picturesque location transports visitors to another location, specifically Italy. Kiler Ridge uses sustainable farming practices and currently maintains 2,500 olive trees – varieties originating from Italy and Sicily.

 

Gregg and Audrey were gracious hosts. Gregg provided us with an extensive overview of his production process and explained in amazing detail why most of the “extra virgin” olive oil we buy in the supermarket isn’t really, regardless of what’s on the label.

 

It was particularly enlightening to me to actually taste the difference. The Kiler Ridge oils were noticeably fresher and displayed distinct grassy and peppery flavors. Greg explained this is because his oils have much higher polyphenol content – he even said, “I’m a polyphenol producer, not an olive oil producer.” Polyphenols are strong antioxidants with many health benefits. Bottom line, though, the oils were delicious but admittedly might be an acquired taste for some consumers used to blander commercial oils.

 

And they presented us with the most eye opening taste sensation I have hade in years: vanilla ice cream topped with sea salt, my choice of Kiler Ridge olive oil and balsamic syrup. All I can say is “wow!” It was delicious with all the savory and sweet elements melding together beautifully.

 

 

 

 

 

 

 

 

We also took a refreshing break from winetasting for a tour of the Firestone Walker Brewery (www.firestonebeer.com) with Brewmaster Matt Brynildson. Firestone Walker (named for owners Adam Firestone and David Walker) has been brewing since 1996 but moved from Santa Barbara to Paso Robles in 2001. Firestone Walker and Brewmaster Brynildson are one of the nation’s most awarded breweries and are particularly notable for their use of barrel fermentation for several of their ales.

 

I wholeheartedly recommend the next time you are considering a vacation to wine country, make Paso Robles your destination. The number of wineries has grown from about forty 25 years ago to over 200 (mostly small and family-owned) today. But that is only the beginning of this region’s story. Passionate, dedicated artisan producers with a commitment to sustainability are to be found everywhere in the region.

 

DISCOVER THE WIDE WORLD OF SYRAH (AND SHIRAZ)

rich mauro the people's palate

rich mauro the people's palate

Featured Image courtesy of Niner Wine Estates

Syrah is one of the world’s great red wine grapes but for some reason it has languished in the shadow of cabernet sauvignon, merlot and more recently Pinot Noir. I hope that changes soon; the grape deserves the attention.

At its best, wines made from syrah provide great concentration, complexity and elegance, with an array of aromas and flavors, including berries, cherries, plum, currants, black or white pepper, anise, meat, leather, herbs, chocolate and coffee, and an ability to develop for 10, even 20 years. Even a lower priced syrah will deliver forward fruit and a smooth texture that is just right for everyday drinking.

Syrah also is a good food wine. It matches well with any dish that calls for a full flavored red wine, especially if it’s grilled, roasted, smoked or barbecued. It also stands up well to spicy foods.

Syrah developed its noble reputation as the primary red grape of France‘s northern Rhone Valley, especially the great Hermitage but also Côte-Rôtie, Cornas, Gigondas, St. Joseph, and Crozes-Hermitage. Syrah also can be an important component of the wines of the southern Rhone, including Chateauneuf-du-Pape and Cotes-du-Rhone, as well as many other wines of southern France.

In Hermitage especially the special nature of syrah originates with geography and climate. Steep, terraced vineyards stretch up and down granite hillsides rising above the Rhone River. Over millennia the river has carried alluvial deposits from the Alps laced with calcareous (limestone) and dotted with flint and stones. Cooler Continental influences from the north merge with warmer Mediterranean influences up from the south. The resulting strong winds – known as Mistral – are an ever-present challenge to the vines.

Hermitage, which actually is just a few hilltops, is a tiny appellation – just 320 acres, not much more than many Bordeaux estates. This famous hill got its name from a legend about a knight returning from the Crusades who decided to live out his life in solitude in the chapel on the top of the hill. After his passing, the chapel continued as a home for hermits.

Many believe syrah achieves its noblest expression here, where all the red wines are 100% syrah. M. Chapoutier’s is one of the top producers, along with great names like Chave, Jaboulet and Delas. The Chapoutier family’s history in the Rhône stretches back two centuries. Today they make some of the region’s most prestigious wines and are one of the world’s most highly regarded producers. The 2007 “Monier de la Sizeranne” ($125) is in many ways typical of great Hermitage: deep color, intense aromatics (red and black fruits – raspberry, blackcurrant, blackberry – hints of violets, black pepper and licorice). There also are suggestions of the signature meaty character that should become more pronounced with age. But it is so balanced it actually could be described as elegant. Strong but soft tannins and a lingering finish suggest a long life.

Although France is the benchmark for syrah, Australia deserves a lot of the credit for increasing the grape’s popularity. Australia has over the last 150 years or so developed a special relationship with syrah. Australian Shiraz has become one of the largest selling wines in the U.S. in recent years, popularizing the use of that name on the label. The Aussies produce a lot of good, inexpensive wine but also some of the world’s best wines from the grape.

And not that it necessarily needs it but what better validation of Australia’s success with the grape than for Michel Chapoutier to commit his family to a partnership with the wine importer Anthony Terlato to produce wine here. Their 2007 Domaine Terlato & Chapoutier “lieu dit Malakoff” ($30) single vineyard wine shows its mountain-grown origins in the Pyrenees of Central Victoria. Aromas of black fruits, with touches of chocolate and pepper preview a juicy intensity and solid but silky structure.

The Barossa Valley, just north of Adelaide in South Australia has emerged as arguably the country’s premier Shiraz producer. If you like big, unabashed wines, the 2010 Two Hands “Gnarly Dudes” ($40) is for you. Within little more than a decade, Two Hands has become one of Australia’s most highly praised producers. While they source grapes from various vineyards throughout South Australia, the grapes for Gnarly Dudes come from a number of Barossa parcels, notable for their gnarly old vines. Cocoa, anise and a floral note accent this wine’s dark berries, all delivered with vibrant acidity, with a finish balanced by firm but fine tannins.

I also have identified two good Aussie choices that will take half the bite out of your pocketbook.

The 2010 The Lucky Country McLaren Vale ($19) is from the coastal area south of Adelaide that was first planted in 1838 and still boasts many old vines. The wine is typical Mc Laren Vale with vibrant dark fruits, in this case especially blackberry, hints of mocha, herbal, soil characteristics, and a touch of meat and spice.

Or try another Barossa Shiraz, like the 2009 Peter Lehman ($17). This well regarded winery has been producing for 31 years using mostly fruit purchased from dozens of growers with long-term relationships. The result here is an immediately approachable wine of plum, meat and chocolate aromas followed by a juicy, fresh palate.

Australia’s southern hemisphere neighbor South Africa has emerged in recent years as a fine wine producer well worth attention. And Shiraz definitely is one of the country’s top red wines. The 2006 Rust en Vrede Stellenbosch ($28) would be a great place to start sampling what the country has to offer. The Rust en Vrede estate dates to 1694! And Stellenbosch is the country’s premier winegrowing region. This wine is quite intense, loaded with black fruits, and accented with notes of chocolate, cinnamon, meat and smoke. Round tannins increase its appeal.

Which brings us to California. It seems over the last twenty years or so, Syrah has alternated between being “The Next Big Thing” to being an “also ran.” I say it deserves to be the next big thing. I certainly have had good to excellent Syrah from just about every California growing region.

Terlato shows up again with an impressive Dry Creek Valley Syrah, the 2007 Terlato Block 9 ($48). Block 9 is a section of the Terlato Dry Creek Valley estate vineyard near the confluence of the Dry Creek and Russian Rivers where gravelly soils are particularly hospitable to syrah. They also seem to make for a particularly spicy, full-bodied wine with deep black fruits that linger in the finish.

One development of particular interest that emerged from my tastings is that the grape is doing particularly well in California’s Central Coast.

Paso Robles in particular has emerged as a prime source of syrah and other Rhone varietals. While many of the region’s best wines are blends, there are many fine varietal Syrah wines. For a good introduction, try the 2009 J. Lohr South Ridge Estate ($15). The South Ridge Estate, which sits on a south-facing hillside, hosts sandy and gravelly soils that combine to form conditions conducive to intense fruit. Spiced with touches of petite sirah and zinfandel, this wine shows nice blueberry and chocolate, with good acidity.

Another fine example of Paso Robles Syrah is the 2007 Niner Bootjack Ranch ($20). Niner Wine Estates began in 1999 when entrepreneur Dick Niner recognized Paso’s potential and purchased what is now called Bootjack Ranch. This wine shows black and red fruits, minerals and a smoky character. There are both floral and meaty notes, with good acidity and a finish lifted by noticeable tannins.

Even more impressive is what Zaca Mesa is doing with syrah (not to mention several other Rhône varietals) in Santa Barbara. Located in the heart of what most people know as prime pinot noir country, Zaca Mesa’s wines have introduced whole new possibilities for the region. Located in the Santa Ynez Valley, Zaca Mesa is dedicated to estate grown and bottled wines. All the wines are made from grapes grown on 244 acres of vineyards. Zaca Mesa was the first to plant syrah in Santa Barbara in 1978 and now farms 90 acres of the grape. These three Syrah definitely will grab your attention.

2008 Santa Ynez Valley
($25). This wine is the most typical of Zaca Mesa’s style. It bursts with red and black berries, smoke, mocha and spice. The smooth texture is enlivened by ripe tannins in the finish.

2007 Mesa Reserve ($44). This reserve is crafted from the best barrels of Zaca Mesa’s “Mesa B” block. It is incredibly concentrated with tons of fruit. All the dark berries and smoked meat one would expect, accented with suggestions of mocha, smoke and spice. It will continue to evolve for several years.

2006 Black Bear Block Estate Bottled Santa Ynez Valley
($60). The Black Bear Block is a single 3½-acre block planted with cuttings from (wouldn’t you know it) Chapoutier. This wine is serious stuff. Dense and rich, powerful yet elegant, it bursts with berries, cherries, and currants, all black. Mocha, pepper, oak, meat, and smoke all join the chorus. It finishes with elegant tannins and a touch of chocolate. And will drink well for at least a decade.

Hopefully, if consumers like you try wines like these, Syrah/Shiraz will soon regain its rightful place among the royalty of wines.

WINES FOR HOLIDAY MEALS AND GIFTS

RIch Mauro The Peoples Palate

RIch Mauro The Peoples PalateAll American Wines For Your Holiday Meal

Every year I spend almost as much time deciding which wines to serve with our holiday dinner, whether it’s Thanksgiving or Christmas, as the rest of my family does preparing the meal. Part of the reason for this is the simple fact that I know good wine dramatically enhances enjoyment of the meal.

The other more practical reason is that most holiday dinners, whether the traditional “turkey with all the fixins” or something more creative, present such a wide variety of flavors that it truly is challenging to pick a wine to drink throughout the dinner. And there usually are a lot of people at the table, so we need multiple bottles anyway.

So, the question is how to match all that variety. My solution? Quite simply, use different wines with each course. Incidentally, I generally prefer all American wines for these holiday meals.

For instance, a Riesling or a Gewürztraminer are great to start, whether as aperitifs or to pair with appetizers and soup, especially one with a vegetable or chicken base. But both wines provide good acidity and lively fruit to accommodate a wide variety of foods.

A good Riesling is enticingly aromatic with bracing acidity and typically green apple, citrus and stone fruit flavors. Most intriguing, there often is a distinctive mineral component. I especially have been enjoying Washington State Riesling these days. All are slightly sweet unless otherwise indicated.

  • 2010 Chateau St. Michelle Dry ($9), Riesling ($9), Harvest Select (sweet, $10)
  • 2010 Snoqualmie Winemaker’s Select (sweet, $10)
  • 2010 Pacific Rim Dry ($10), Riesling ($10), Sweet ($10)
  • 2009 Hogue Cellars Columbia Valley Riesling ($10)
  • 2010 Columbia Crest Grand Estates ($11)

I especially like Gewürztraminer because the grape’s typical spiciness adds complexity that helps the wine match with earthy, autumn flavors. Also look for lychee, grapefruit, apricot, and peach aromas and flavors. The wines below are just slightly sweet and each is an exceptional value.

  • 2009 Hogue Columbia Valley ($10)
  • 2010 Chateau Ste. Michelle Columbia Valley ($9)
  • 2010 Snoqualmie “Naked” ($12) organic grapes
  • 2010 Columbia Crest “Two Vines” ($8)

The zesty green fruits and distinctive herbaceousness of Sauvignon Blanc enable this wine to pair with multiple courses. These two are perennial favorites.

  • 2010 Grgich Hills “Fumé Blanc” Napa Valley ($30)
  • 2010 Matanzas Creek Sonoma County ($20)

For the reds, I like Pinot noir for its versatility. Its most common flavors – cherry, plum, cranberry, blueberry, brown spices, and earthy/mushroom notes – are much like the various flavors on the typical Thanksgiving table. Also, many tend to be on the light side, making them more food friendly. Pinot Noir definitely is pricey but each of these wines delivers fine quality within its price range.

  • 2009 Carmel Road Monterey ($20) smooth texture, firm palate
  • 2009 Alta Maria Santa Maria Valley ($28) elegant, complex
  • 2009 Saintsbury Carneros ($28) bright fruit, nice acidity
  • 2009 La Crema Russian River Valley ($40) dark fruit, structured
  • 2009 Cherry Pie “Stanly Ranch” Carneros ($50) intense fruit, full body

If you prefer more outgoing, strongly flavored reds, I suggest Zinfandel, the so-called All-American wine. It is a European immigrant that has fully adapted to California’s hospitable wine growing regions. The grape’s bright raspberry blackberry, and black cherry fruit, peppery spice and brash, generous character should hold up well to the challenge presented by all those different flavors on the plate.

  • 2009 Kendall-Jackson Vintner’s Reserve ($16) excellent quality for the price
  • 2009 Edmeades Mendocino County ($20) a lot of power
  • 2008 Montelena Estate Napa Valley ($30) elegant, Bordeaux-style
  • 2008 Dashe Florence Vineyard ($32) spicy, structured and full flavored
  • 2009 Frank Family Napa Valley ($37) lots of fruit with fine spice
  • 2008 Dutcher Crossing Bernier-Sibary Vineyard ($39) intense and powerful

Holiday Wine Gift Ideas

It is also time to start looking for a special wine to give that wine lover in your life. With ongoing economic uncertainty, it is more important than ever to be extra careful in our purchases, to find those little gems that can make an extra special gift. Well, I’m here to help, suggesting some exciting wines to make your decision easier.

As much as I am an advocate for lesser-known wines, you can’t go wrong with California Cabernet Sauvignon and Chardonnay. These are still the most popular red and white wines in America, making them reliable choices for a gift. And they also carry a certain cache; that something that says you cared enough to select a special wine.

For Cabernet Lovers:

  • 2007 Stonestreet Monument Ridge ($45) demonstrates why many swear by the quality possible from mountain vineyards; really impressive character and complexity throughout; strong tannins and highly structured; intense blackberry, currant, licorice, and dried herb aromas and flavors; this is one to cellar for at least a decade
  • 2007 Hess Collection Mount Veeder ($48) another impressive mountain vineyard; beautiful blackberry, currant and earthy flavors; dry, yet balanced and complex with cedar, and tobacco notes
  • 2007 Freemark Abbey Napa Valley ($40) classic Napa Cab; noticeable oak, concentrated dark berries, black currant, chocolate, and spices; somewhat tough tannins right now but lots of potential for development
  • 2007 Jordan Alexander Valley ($52) elegant and dry, with seductive blackberry and black currant fruit offset with herbal, and tobacco notes; dare I say “Bordeaux-like?”
  • 2008 Treana Red Paso Robles ($35) from Paso Robles pioneer Austin Hope; blended with 30% syrah; ripe, juicy dark fruits and black licorice; hints of tobacco and spice; luscious and graceful
  • 2007 J. Lohr Carol’s Vineyard ($40) St. Helena vineyard; admirable depth and complexity; toasty oak, elegant but concentrated blackberry and cherry; firm tannins; immediately enjoyable
  • 2008 Justin Isosceles Paso Robles ($62) all five Bordeaux varietals in this intriguing blend; dried berries with earthy tones; scents of iron and herbs; well structured

For Chardonnay Devotees:

  • 2009 Stonestreet Bear Point ($55) smoky oak and buttery notes overlay complex citrus, peach and tropical fruit with stony notes; creamy texture but very brisk, so much so it is the rare Chardonnay that needs a few years to open up but will reward patience
  • 2009 Alta Maria Santa Maria Valley ($25) just a really delightful wine; juicy tangerine and citrus with a ribbon of lively acidity; honey and cinnamon add complexity
  • 2009 Landmark Overlook Sonoma County ($28) another delightful, great value; fairly full-bodied with a complex of aromas and flavors including honey, citrus, nectarine, and peach
  • 2009 Patz & Hall Chardonnays: This Pinot Noir and Chardonnay specialist produces a wide array of wines from many of the best vineyards in California. Three new releases, though pricey, really deliver the goods:
  • 2009 Sonoma Coast ($35) focused tropical fruit, creamy texture with a mineral edge and a refreshing finish
  • 2009 Russian River Valley Dutton Ranch ($39) rich, oaky style bursting with pineapple, citrus, and pear
  • 2009 Carneros Hudson Vineyard ($55) oaky, buttery, with a lush palate; vibrant pear and tangerine

A final thought. Whichever wines you ultimately choose, and any of these would make a wonderful choice, be sure to take time this holiday season to raise a glass with friends or family and appreciate the goodness in your glass, on the table, and in each other.

NOTHING PETITE ABOUT PETITE SIRAH

These days I find consumers are more interested in experiencing wines with unfamiliar flavor profiles and more reasonable prices. If you are looking for full flavored wines that provide a lot of wine for the money, consider Petite Sirah. I don’t think you will be disappointed.

The roots of the petite sirah vine can be traced back to the south of France in the 1880s, where Dr. Francois Durif propagated a crossing of syrah and the obscure variety peloursin. The resulting vine naturally was designated “durif.” Although the grape never caught on in France, it was brought to California and became valued as a blending grape to give wines structure, body and color. In fact, many of the generically labeled red wines produced during the following century contained large amounts of petite sirah. Now, DNA testing has proven that the vast majority of what has been known by that name in California is actually durif.

Concannon Vineyard is credited as the first California winery to bottle a varietal Petite Sirah in 1961. Foppiano Vineyards, another Petite Sirah proponent, followed soon after. Interestingly, these prescient families staked their reputations on a grape that had declined (from about 7500 acres in the 1930s to around 4500 during the 1960s). It paid off because acreage subsequently grew to a peak of about 14,000 acres by 1976, as the grape often was used to improve the quality of many generic red wine blends. Then the grape went into decline again during the 1980s and 1990s and acreage dropped to around 2400 in 1995. Since then, though, many vintners again have come to realize the quality possible from the grape and plantings almost tripled by 2005 and reached about 7500 acres in 2010.

Wineries up and down the state now are making varietal Petite Sirah wines. And a promotional organization, P. S. I Love You (www.psiloveyou.org), which was founded in 2002 with 39 charter members, has more than doubled to 81 winery members in 2011. I think it’s fair to say that organization and its founding director, Jo Diaz deserves much of the credit for the grape’s growing popularity.

Despite its name and origins, petite sirah grape is not a lesser version of syrah. It is a distinct variety that happens to have syrah as one of its parents. Thus, it can display a similar flavor profile to syrah – dark berries, tobacco, leather, earth, mineral and pepper, with an ability to age well. But there are differences – it often produces bigger, denser, more rustic wines that generally age quite well.

Petite Sirah also is a good companion for full flavored foods, including red meats, game, strong cheeses, mushroom dishes, stews and the like. It also would be a fine companion for grilled foods and barbeque. One serving note, though. These wines generally are so full flavored and tannic they will stay fresh for several hours and, in some cases, even a few days after opening a bottle.

I wrote my first review of Petite Sirah in 2003. Although most of the wines were quite good and showed nice dark berry fruit, they also revealed the rough edges and strong tannins of the grape’s rustic nature. I often appreciate rustic wines but many took it too far. With my second tasting report in 2007, I noticed more refinement in the wines but many were still big and tough, a bit exhausting to drink. This time, I was impressed that as a group (20 producers and 24 wines tasted blind), the wines showed more abundant fruit, more complexity, smoother textures, more manageable tannins, and overall better balance. My favorites most clearly reflected these qualities on my palate.

To the extent any of my tastings are representative of California Petite Sirah in general, I perceive this as a positive evolution in style and quality. My favorites most clearly reflected these qualities on my palate. One thing that hasn’t changed, though: Petite Sirah still delivers a lot of character for the money.

I have to say the biggest surprise of my tasting is that Miro Tcholakov made my two favorite wines. His 2008 Miro Cellars ($30) uses fruit from Rockpile, a northern Sonoma County appellation. And tons of fruit there is, along with subtle complexities like licorice and a concentrated, yet elegant impact. The only downside is there are just 50 cases. Miro also is responsible for the 2009 Trentadue Alexander Valley Estate ($18). I really loved this wine’s berry pie fruit, silky texture and powdery tannins. I should add I also liked the reserve style 2009 Trentadue “La Storia” ($28), which showed more woodsy, tobacco notes but also strong acids that suggest a long life.

And there were other good wines from Sonoma. The 2007 Field Stone “Staten Family Reserve” ($35) from and Alexander Valley vineyard planted in 1894 that is now farmed organically and sustainably, was rather brooding and tough at first but eventually yielded to time and revealed deep fruit to go along with the strong tannins. From one of the earliest Petite Sirah advocates, the Foppiano Russian River Valley ($20) had nice blueberry fruit accented with cinnamon and tobacco aromas and toasty, peppery flavors.

And then there was another surprise. Two of my other favorites came from Cabernet country, the Napa Valley: 2008 R & B Cellars “Pizzicato” ($28) and 2008 Ballentine “Fig Tree Vineyard” ($25). Both wines come from single vineyards and both are concentrated, tannic wines that would benefit from cellaring. The R & B adds black licorice, pine and tobacco notes, while the Ballentine goes more to ripe berries and spice.

Other northern California wine regions also were well represented. From El Dorado County in the Sierra Foothills, the 2007 Lava Cap “Granite Hill Vineyard Reserve” ($30) began big and brash with touches of mint and cinnamon but later opened up to reveal lovely sweet fruit. From nearby Lodi, the 2007 McCay ($24) seemed reticent to show its fruit at first. Burnt notes and tight tannins dominated the wine but that dissipated and later the wine showed good rasiny fruit and hints of cinnamon and mint. By contrast, the 2007 Shannon Ridge ($24) from Lake County, although finishing with tough tannins, immediately displayed its intense blueberry fruit. Despite considerable size and weight, it had an enticing texture.

I also enjoyed two wines from Paso Robles. A 2007 Clayhouse Red Cedar Vineyard ($25) offered spice and coffee in the nose but lots of fruit and soft tannins on the palate. The 2007 Vina Robles “Jardine Estate” ($26) was dominated by dry forest and spicy herb notes but presented a nice core of red fruit with black licorice followed by a hint of bitterness.

Finally, there also were several notable values.

• 2009 The Crusher “Grower’s Selection” ($14). One of three wines in my tasting from Don Sebastiani & Sons, a company that offers an extensive portfolio of wines made with grapes from numerous regions in the state. This one benefits from Clarksburg fruit that yields tasty currant and raisin fruit balanced with soft tannins. Their 2008 Smoking Loon California ($9) is a bit too syrupy for me but that is offset with tobacco notes and fresh tannins. It should be a crowd pleaser.
• 2008 Bogle ($11). This winery, well known for its value priced wines, has been producing Petite Sirah since 1978. Juicy black fruits are offset with minty peppery notes.
• 2007 Parducci (Mendocino) ($11) is made with organically grown grapes from the oldest winery in Mendocino. Parducci is deeply committed to sustainability from the vineyard to the winery and has produced a juicy wine with fresh fruit and admirable intensity.
• 2008 Concannon “Conservancy” ($15). This winery, founded in the Livermore Valley 1883, has sourced the grapes for this wine only from growers who have placed their land in a legal trust that protects the vineyard from urban develop. That’s especially good for consumers because this wine is full flavored and large scaled.

Although Cabernet Sauvignon is by far still the most popular red wine, producers and consumers alike have become interested in alternatives both for more reasonable prices and to experience different flavor profiles. If you haven’t tried it lately, I suggest you consider Petite Sirah. If you are looking for full flavored wines that generally provide a lot of wine for the money, I don’t think you will be disappointed.

RED, WHITE AND SUMMER: WINES FOR WARM WEATHER SIPPING

Fresh, Fragrant Whites Are Perfect For Warm Weather

What I like most about spring and summer is the blossoming of aromas and how that signals the awakening of life after the rest of winter.  And a cool white wine is just the compliment for the warmer weather. But not just any white wine and certainly not Chardonnay, which is fine but I’m looking for alternatives that are generally lighter and more refreshing.

For my purposes here, that mostly means the so-called “aromatic whites” Riesling and Muscat. These delightful wines are crisp, fruity, and fragrant. And they are natural matches for the lighter foods of summer. It also means the white Rhone varietals – Viognier, Roussanne, and Marsanne, which admittedly are more “Chardonnay-like” but offer intriguingly different flavor profiles.

For generally reasonable prices, these wines also provide a refreshing combination of acidity and in many cases moderate alcohol – perfect for warm weather. They are great as aperitifs or with food. They are especially good with Asian food but would work well with spicy foods, picnic fare, salads and even simple grilled foods.

I’m one of those who think that, all things considered, riesling makes the greatest white wines in the world. In Germany and Alsace it produces aromatic wines of high acid and, unusual for a white wine, potentially long life. The fragrant, flowery aromas lead into fresh green apple, pear and occasionally peach, apricot, pineapple, or mineral flavors are delivered with bracing acidity.

No Alsatians in my recent tastings but a tasty 2009 Rudolf Müller Riesling from Germany (2009, $10 or $24 3L Octavin) offers good everyday drinking. From Australia, the 2009 Chateau Tanunda Grand Barossa ($16) from a cool climate estate vineyard is a good example of how well this grape can do down under. In the U.S., Washington State is making world class Riesling. A recent favorite is the 2009 Seven Hills Columbia Valley ($14). It is made in a refreshing low alcohol style that is slightly sweet. From California, the 2009 Kendall-Jackson Vintner’s Reserve ($12) and 2009 Carmel Road Monterey ($14) also are tasty options.

Much to my pleasant surprise, a recent market report announced that moscato is the fastest growing varietal with sales last year almost doubling. I have long been a fan of Italy’s Moscato d’Asti. This floral, fruity, slightly effervescent wine from the Piedmont is made from the partially fermented juice of white muscat grapes. It is sweet, delightfully aromatic and delicate on the palate, low alcohol (6%) and equally comfortable as an aperitif or a dessert wine.

The 2010 Paolo Saracco Moscato d’Asti ($16) is exemplary of the style from a favorite producer. Camposaldo makes a similarly enjoyable 2010 Moscato ($14) from grapes grown in Lombardy. And what better proof do I need of the grape’s newfound popularity than the delightful 2010 Moscato ($7) I just tasted from none other than Australia’s [yellow tail]. The mass producer actually has done a decent job of imitating Italy’s signature style.

One of California’s leading producers of Rhone-style wines is Santa Barbara’s Zaca Mesa. Zaca Mesa was one of the first vineyards in the region, having been established in the Santa Ynez Valley in the early 1970’s. They have released a 2009 Viognier ($20) that offers honey and loads of exotic fruits and a silky texture with a vibrant finish. Their 2007 Roussanne ($25) deals in apricots and figs laced with zippy acidity, full body and an intriguing waxy texture.

Another fine choice is the 2008 Treana White ($25), from one of the leading Paso Robles grower/winemaking families who here has blended Marsanne and Viognier mostly from Monterey’s esteemed Mer Soleil Vineyard into a juicy wine of honeyed citrus and tropical fruits. Washington also is excelling with Rhine varietals. I was especially impressed with Seven Hills 2009 Viognier Talcott Vineyard ($20). The wine explodes with ripe, juicy peach and honeysuckle, with hints of citrus and stone fruits.

Chenin Blanc, native to the Loire Valley, also is a personal favorite. In California, it is usually produced in a fruity, slightly sweet style, though a few brave souls (like Dry Creek Vineyard) make a dry style inspired by the fine wines of Savennieres. I recently tasted for the first time an innovative chenin blanc blend from Pine Ridge, one of the pioneering wineries in the Stags Leap District of Napa Valley. The winery has a reputation as a master at blending. Its 2009 Chenin Blanc + Viognier ($12) is a unique and uniquely successful combination of Clarksburg chenin blanc and Lodi viognier.

The recommendations above are a good start on the summer white wine search. Next comes a quest for Gewurztraminer, Albarino, Verdejo, Torrontes, Pinot Grigio/Pinot Gris, Sauvignon Blanc, Grenache Blanc, and Pinot Blanc and other good reasons to look forward to spring and summer.

European (And One South African) Reds For Summer Grilling

Although it’s common to think more about white wines as the weather warms, many of us still enjoy a good red, even in summer. I’ve come across several good candidates to match with the season’s grilled and more casual foods.

A fine place to start, maybe to toast the season, is with a bottle of red bubbly. That’s right, red. I suggest the unique Italian sparkler from the Piedmont region known as Brachetto d’Acqui (signifying first the grape, then the town). The 2010 Rosa Regale ($20) from the highly regarded Banfi family is deeply fruited (cherry, strawberry) and exuberant, with refreshingly low alcohol.

As a wine that is generally best slightly chilled, Beaujolais is the ideal red for warm weather. From the northern French region of the same name, Beaujolais is made using a special whole bunch fermentation process solely with the gamay grape, known for a flavor profile of mostly bright red fruits, floral, herbal and mineral notes, and lively acidity. I’ve recently enjoyed several good ones from the highly touted 2009 vintage. Whichever level you choose, Beaujolais represent s one of the best values around.

For a good introduction to the region sample a wine labeled “Beaujolais-Villages.” These are blended from specifically authorized vineyards in the northern of the region. A reliable option here is the 2009 Louis Jadot ($13), which shows a typically lighter but fleshy character with touches of licorice and lively red fruits.

Next try a wine from one of the ten most important villages (or “cru”). Here, a great place to start is with the “Flower Label” wines of Georges Dubeouf, probably the most respected and widely available producer. A good one is the 2009 Morgon ($14), which has richness and depth not often found with many other crus.

There also are single-vineyard Beaujolais that are a real treat for their distinctiveness. Two more from Duboeuf: 2009 Moulin-a-Vent “Tour du Bief” ($17) – quite full and rich, with many layers – and especially 2009 Fleurie “Domaine des Quatre Vents” ($17) – floral, full of ripe fruit, yet balanced and velvety.

From the southern France region of Rousillon near the border with Spain comes another option, this time a blend of so-called Rhone varietals. The 2008 Chateau de Jau Cotes du Roussillon Villages ($16) combines syrah, mourvedre, carignan, and grenache to produce an easy drinking wine of darker fruits and soft tannins.

This time of year, I’m especially fond of Portuguese table wine. While the region surrounding the Douro River in northern Portugal is famous for Port, table wine from the area has become a go-to choice for excellent value. The wines are made with the same varieties used to make Port and even sourced from the same vineyards as each winery’s Port.

The 2008 Dow’s “Valle do Bomfim” ($12) offers bright mixed berry fruit, spicy intrigue and a balance of structure with mellow tannins. The 2008 Quinta de Roriz “Prazo de Roriz” ($17) delivers deep fruit, mostly black cherry, and an appealing mineral note in a stylish frame that also finishes with soft tannins. It probably shouldn’t be a surprise that the region known for making the great Port wines would emerge as a contender in quality table wines.

Finally, for those of you who insist on a Cabernet Sauvignon, I submit the 2008 Glen Carlou “Grand Classique” ($20). South African wines have improved significantly in recent years and this one, Glen Carlou’s signature red wine, is a really fine example of a Bordeaux-style blend. The addition of merlot, petit verdot, malbec and cabernet franc results in a wine with impressive complexity for the price. Strong black cherry and plum wrapped in an oak blanket are accompanied by touches of tobacco and mint. The velvety texture compliments a tight structure.

Whether it’s a classic cab, a hearty Douro, a bottle of Mediterranean sunshine, a refreshing Beaujolais, or an effervescent Italian, you can’t go wrong with red this summer.

Paso Robles Emerges As World Class Wine, Food, Travel Destination

Five years ago when I first visited Paso Robles I thought the area showed great promise as a viticultural zone. A recent visit as part of a group of journalists assembled by the Paso Robles Wine Country Alliance showed me how much the area has matured as a grape growing, winemaking and culinary destination. And how much promise there is for even more progress.

Paso Robles is the largest American Viticultural Area (AVA) in California. It is also the name of the main town of about 30,000, whose original name was El Paso del

Robles (“Passage of the Oaks”). But, after my recent visit to the area, I think Paso could just be short for “passion.”

From our home base at the elegant Hotel Cheval, just off the square in downtown Paso, we visited a wide variety of vineyards, wineries, restaurants and other food purveyors

Dinner the first night was at Artisan in downtown Paso where Chef Chris Kobayashi (who has cooking credentials from San Francisco and the Napa Valley restaurants) crafts dishes as much as possible from seasonal, locally grown ingredients from small producers.

We were joined by the following “pioneers”:

• Jason Haas, whose father, the respected importer Robert Haas and the Perrin brothers of the esteemed Chateau Beaucastel established Tablas Creek in 1989, kicking off Paso’s journey to becoming a Rhone varietal mecca.

• Justin Baldwin, who with his wife Deborah established Justin Vineyards in 1981and turned it into a popular destination with an elegant inn and gourmet restaurant, while showing Paso can produce great Bordeaux varietal-based wines.

• Steve Lohr, son of Jerry Lohr, founder of J. Lohr, which moved into Paso in 1988 and has grown into one of the area’s largest and most widely available labels, while building a reputation for excellent value.

Continuing the pioneer theme, our tours the next day took us to two of the area’s oldest farming families. We began the day at Steinbeck Vineyards where six generations have farmed what is now 500 acres of vines. Cindy (Steinbeck) Newkirk explained their sustainable farming practices and noted that they sell 99 percent of their grapes to such producers as Eberle, Justin, J. Lohr, and Treana. The family decided to open their own winery in 2005 and now release their own wines (Cabernet Sauvignon, Viognier, Petite Sirah, Zinfandel, and The Crash made by longtime area winemaker Steve Glossner) with the other one percent.

Cindy also explained her foray into “agritourism” with the creation of The Wine Yard, a classroom in the vineyard offering an historical overview of the region, vineyard jeep tours and viticultural education.

The next stop was a particular treat for the Zinfandel lover (not to mention the Italian) in me: the legendary Dusi vineyard. The Dusi family tradition in Paso began in 1923 when Great Grandparents Sylvester and Catarina Dusi purchased a ranch on the east side of the Salians River (which today roughly parallels Highway 101) and began planting zinfandel vines. This property, farmed for many years by their son Benito and today by his son Mike has supplied the fruit for the celebrated Ridge Paso Robles Zinfandels since 1976. I have fond memories of drinking many of those Ridge wines over the years.

Benito’s brother Dante planted another zinfandel vineyard on the west side in 1945 and can still be seen driving a tractor through the head pruned, dry farmed vines (I have a picture to prove it!). It was here that we sampled several Dusi Zinfandels from new Paso-based wineries in an enlightening tasting that presented examples of the character of the Vineyard – usually bold, dramatic, spicy, intense.

• J. Dusi. Dante’s granddaughter Janell pays tribute to her grandfather and family heritage by adding intriguing Carignane, Grappa and Port to the regular Zinfandel.

• Four Vines. Winemaker Christian Tietje and his partners have cultivated a eccentric image with flamboyant labels that match the flashy wines.

• Grey Wolf. This family-owned winery founded by Joe and Shirlene Barton in 1994 now has son Joe as its winemaker. He makes a wide range of Zinfandels, Rhone-style wines, as well as cabernet-based wines.

• Turley. This has been an iconic name in California winemaking ever since they released their first wines in 1993. There are now dozens of Turley Zinfandels from all over the state. But they thought so highly of Paso, they bought the old Pesenti vineyard and established a winery here. Malani Anderson, representing the company, presented their amazingly pure Dusi Zin.

We followed these tours with lunch at Thomas Hill Organics a friendly, casual market-bistro two blocks from the downtown square that served spectacularly fresh food, not surprising since it much of it came from their own organic farm. Joeli Yaguda of Pasolivo, a gourmet olive oil company, also treated us to a fascinating tasting of locally grown olive oils.

Alex and Monica Villicana joined us to share wines from their Villicana winery. Although Alex and Monica were SoCal folks, their connection to Paso goes back to 1990 when Alex began working harvests there. Six years later, they purchased property, planted a vineyard and in 2002 moved their family to Paso to focus full time on their winery. They make very interesting wines and even share a tasting room with Pasolivo.

Dinner that night was at the home of L’Aventure owner/winemaker Stephan Asseo and his wife Beatrice. Also attending were close friends and neighboring vintners Terry and Jennifer Hoage, of Terry Hoage Vineyards, and Marc Goldberg and Maggie D’Ambrosia, of Windward Vineyard. This was a smart move by the alliance, as these friends amply demonstrated the camaraderie of the Paso Robles wine community. Local chef and caterer Jeffrey Scott prepared the meal, with food sourced from within a 30-mile radius of Paso Robles. Here is additional information about these three outstanding wineries.

• After beginning his winemaking career in Bordeaux but becoming frustrated with the strictures of Bordeaux law, Stephan and Beatrice searched California for a place to locate their own winery. In 1997, they decided Paso Robles was ideal and L’Aventure has become one of Paso’s most celebrated wineries. Asseo crafts some of the most highly sought after wines from the area. His innovative blends – varying combinations of cabernet sauvignon, petite verdot and Rhone varietals.

• After a 13-year NFL career, Terry Hoage and his wife Jennifer, who had been an interior designer, decided on new careers as vintners. They established Terry Hoage Vineyards with the purchase of a vineyard in 2002 and have quickly gained wide recognition for their solely Rhone-style w

ines (of course, all with clever football-related names).

• It’s something you don’t hear much in this region but at Windward Marc Goldberg and Maggie D’Ambrosia produce fine Pinot Noir and only Pinot Noir. Attracted by the success that Dr. Stanley Hoffman and the great Andre Tchelistcheff had with the storied Hoffman Mountain Rnach Pinot Noirs of the 1960s and 1970s, they came to Paso in 1990 to realize a life long dream to make high quality, Burgundian-style pinot.

The next morning showcased Paso’s current claim to fame and what many believe to be the region’s future: Rhone varietals. A panel of nine winemakers/owners gathered at Hope Family Wines to present wines representing the quality and diversity of Rhone-style wines from the region.

• Viognier from Thatcher, whose winemaker Sherman Thatcher, is a former craft brewer who also produces distinctive Zinfandel and Rhone-style wines.

• Roussanne from Kenneth Volk, the founder of Wild Horse winery, who has been committed to Paso since 1981. Although his new, eponymous winery is located

in Santa Barbara, he produces his Bordeaux-style wines and most of his Rhone style wines from Paso fruit.

• Cote du Robles Blanc (roussanne and Grenache blanc) from Eberle. Gary Eberle’s history in Paso reaches back to 1973 and his own winery dates to 1979. Even as attention is paid to the many new Paso wineries, pioneers like Eberle continue to deserve attention.

• A Rhone blend Rose from Anglim, a mostly Rhone focused winery worth your attention, especially the blends.

• Grenache from Austin Hope. The Hope family has been respected grape growers in the region since 1978. Now under the direction of son Austin, the family also produces Treana, Liberty School, and Candor wines.

• “Damas Noir” Mourvedre from Villa Creek. The owners established a popular restaurant in downtown Paso Robles in 1997 and gradually moved into winemaking. Both are worth seeking out.

• Cuvee des Cinc (five Rhone varietals) from Edward Sellers. Ed and his wife Dani left other careers to come to Paso in 2003 and now specialize in Rhone-style win

es, particularly several innovative blends.

• Petite Sirah from Vina Robles. Here is another European transplant, this time from Switzerland, that recognized the potential for great wine from Paso Robles. A Paso resident for 12 years now, Vina Robles produces a wide ranges of wines.

After the tasting, we had lunch outdoors at Farmstand 46, a gourmet deli and the only restaurant (not counting winery cafes) located among the cluster of wineries best accessed from Highway 46 West. This oasis is a collaboration by the owners of Four Vines and the Executive Chef

of Villa Creek restaurant.

Besides location, they really have created a great thing here. The vegetables and herbs come almost exclusively from their own organic garden planted on the property. Most of the meats come from local producers. And the pizzas! We had a delightful lunch of gourmet pizzas cooked in the outdoor wood-fired oven.

After lunch, we made the 45-minute drive to the Hearst Ranch, where about a 1000 cattle graze on the 150,000 acres surrounding the famous Hearst Castle near San Simeon. The ranch is dedicated to producing grass fed beef for its healthier composition, better taste, and its benefits for animal welfare and the environment. And we washed down our juicy samples of beef with wines from the new Hearst Winery.

We finished our day in the seaside village of Cayucos where we enjoyed a special dinner at the gorgeous Cass House Inn & Restaurant. Chef Jensen Lorenzen, who works closely with local farmers and foragers, prepared the meal. We were joined the owners of four of Paso’s newest wineries.

• Co-owner Karl Wittstrom of Ancient Peaks, which was established in 2005 and boasts the southernmost vineyard in the Paso Robles AVA. The property also includes a working cattle ranch.

• Aram Deirmenjian of Kiamie, who comes from a family of table grape growers, founded Kiamie in 2004 with partner Greg Johnson. Aram believes that blends are the future of Paso wine. So, that’s all winemaker Steve Glosser makes, and he may just prove Aram right.

• Kevin Jussila of Kukkula. Jussila and his family moved from southern California to Paso in 2004. They now produce Zinfandel, Rhone varietals and Cabernet Sauvignon, which soon will be certified organic.

• Neil Collins of Lone Madrone. Neil, who has been the winemaker at Tablas Creek since 1998, has also been making Lone Madrone wine with his sister Jackie Meisinger since 1996.

Surely, Paso Robles has seen impressive winery growth. There were approximately 35 wineries in 1995, 50 in 2000, 100 in 2005, and around 200 today. But that is only the beginning of this region’s story. there are six basic reasons why this region in the Central Coast of California may just be the next great wine destination.

Terroir. There are more calcareous soils (limestone soils highly prized by vintners) than anywhere else in California. It has one of the greatest diurnal temperature swings (often 40-50 degrees between day and night). It has one of the longest, most consistent growing seasons. And there is a wide diversity of soils, topography and microclimates.

Fruit. There is a foundational grape – zinfandel – that has long drawn attention to the region. The region now is emerging as the best source of Rhone-style wines outside of the Rhone itself. And it still produces large quantities of cabernet sauvignon that provides a base for many producers all over California.

Location. Paso Robles is centrally located about half way between Los Angeles and San Francisco. It is just 10-20 miles east of the Pacific Ocean, several quaint seaside villages, and the Hearst Castle. It is also a relatively short drive to Monterey in the north and Santa Barbara in the south.

Food. During this visit, we were treated to an amazing variety and quality of raw ingredients – some of the freshest, purest I’ve ever tasted – and some of the most creative cooking. I was impressed by the extent to which almost everyone had embraced sustainable practices.

People. Passionate, dedicated growers and vintners – families who have made Paso their home for generations and who are being joined by a new generation who has chosen to come to this place because of its beauty and potential (see above) but also because of the camaraderie among the producers.

Hospitality. Ninety percent of the wineries make 5000 case or less. They are family run businesses. And you are likely to find one of those family members there when you visit the winery.

For these reasons, I believe Paso Robles may be the next great wine region, if it isn’t already. Anyone looking for a wine country vacation should put Paso Robles at the top of their list.