“The best thing about being a small winery is that we can relate to the general public and they can relate to us. We’re just normal people trying to make a badass product that everyone can enjoy. We have the ability to be flexible each year, change winemaking styles depending on the weather, growing conditions, and what the fruit is saying. This isn’t cookie cutter recipe winemaking, it’s intentional, thought provoking, and innovating.” — Taylor Mathiesen

“The culture of Paso winemaking is adventurous, experimental and, above all, incredibly collegial and supportive. Paso is also drop dead gorgeous and it is a joy to live there.” — David Carpenter

“You must be extremely patient. As fast as things are moving, in the big picture of things, winemaking is a very slow process.” — Manoli Boutzoukas

“We want to project a brand that is approachable; not pretentious and also fun.” — Ted Ross

This community is so supportive – I love working with the individual wine growers, other wine makers, creating beautiful wines with the grapes we all grow. — Melani Harding

Paso is a land that dreams are made of. Rolling hills creating a multitude of microclimates coupled with soils that are rarely found in any other growing region make for very unique terroir to grow wine grapes in. We, as winemakers, are merely shepherds to guide the fruit from the soil and into your glass. — Andy Neja

The word Kaleidos also means “beautiful form”. All of this embodies the wine brand Kaleidos. To me the wine is a beautiful product which I create by hand with love. — Steve Martell

Small producers have undeniable focus, laced with exciting stories of small scale production.

— Ethan Etnyre

“We work with Syrah, Grenache, Mourvèdre, Grenache Blanc and Viognier. We have plans to also work with Cabernet Sauvignon, Petit Verdot, Chardonnay and perhaps Pinot Noir in the future. Our winemaker is especially passionate about Syrah for its dark fruit flavor, peppery finish and gorgeous full body.”

– Anita Kothari

“I specialize in Petite Sirah and blends using that grape. It’s just so versatile based on location, farming practice and winemaking style. I also use Syrah, Grenache, Tannat and Petit Verdot in my red blends, and sometimes as single varietal bottlings, depends on the vintage. I make a Viognier as well with grapes from the Caliza Vineyard.”

– Matt Villard