“I have worked with many different grapes, but Grenache is the variety that spoke to me when I was in the early days of my wine journey. It’s a variety that I feel is great at showcasing climate and soil, as well as bending to the style of a winemaker with even the slightest of influences.” — Gibson Wagner
Read More“Outside of limestone rich soils, cool nights, and ample daytime warmth for ripening, the people of the Paso Robles region are what make it special. It’s a very collaborative and supportive community of winemakers and vintners.” — Jenny Freck
Read More“Being a boutique winery allows us to harvest each grape varietal by hand and ensure the quality of each wine. We have to be nimble, decisive and are able to focus on every batch. We love working all aspects of the business.” — Fio DeRodeff
Read More“As a small winery, we have the freedom to be hands-on with every detail. We can experiment with rare varietals and unique blends. Because our wine club is intentionally intimate, we are able to engage with members on a more personal level. Creekcut is the result of our life-long dream to create and craft exceptional wines.” — Jason Lamoreaux
Read More“Being small means we get to focus on quality over quantity. Every decision—from the vineyard to the bottle—is intentional and hands-on. We know each vine, each barrel, and each bottle personally, and that level of care shows in the wine.” — Troy LaMar
Read More“We believe Grenache best represents Paso Robles terroir. The variety thrives in our climate and our calcareous, youthful soils bring an energy to the variety that rivals the greatest Grenache wine regions in the world.” — Alex Kemp
Read More“I knew wine was a living thing, but I truly didn’t appreciate how unpredictable the wine-making process is, from vine to bottle. There are so many ups and downs along the way from vine to glass, sometimes making you constantly second-guess yourself. With a couple of vintages under my belt now, I know that they are going to be great wines if I just have patience with the process.” — Ken Wallis
Read More“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
Read More“As a small winemaker, I’m not tied to producing the same varietals year after year. Sapien was designed to sell out every vintage, allowing me the freedom to explore different grapes, blends, and styles annually—something that adds variety in a crowded market.” — Trevor Bethke
Read More“The absolute best thing about being my own small winery is that all the decisions are my own. I can take my nearly 20 years of honing a craft and execute it my way – with careful attention to detail, traditional winemaking techniques, and a more hands-off approach that lets the grapes and the vineyards do the talking.” — Kira Malone
Read More“There are a thousand things I wish I'd been told before getting started in the wine industry, but I think part of the beauty of this industry is the process of learning and growing.” — Alexandra Henkleman
Read More“Our name is a tribute to my job which funds our passion for wine making. We are crafting our story in each barrel of Sequence to become part of your stories with each bottle.” — Jasen Frisby
Read More“To me, the central coast is the best place in the US for winemaking. The climate is mostly mediterranean, which lends to growing many varietals. The warm days help the grapes ripen, and the cool nights ensure the growing season is long. It’s special because everyone there loves the region, is invested in the wine community, and is so friendly.” — Kristin Fione
Read More“Wilson is the family name, so it was easy to settle on “Wilson Family Vineyard” and we are proud to put our name on these wines. ” — Kevin Wilson
Read More“You work all year tending your current wines, studying them as they evolve, learning to understand them. You prepare for the next vintage by getting everything in order for the task. And then harvest comes and the effort is all there! You only get one shot per year to get it right. And when you do, if the conditions allow and your team has had their heart in it… the wines can be sublime.” — Taylor Harris
Read More“The brand is about the gratification we receive in those moments of relaxation after a day of hard work. The slouch hat is our symbol for hard work, but also play/relaxation.” — Matt Fowler
Read More“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
Read More“We can choose the varietals, vineyards, winemaking techniques, packaging, etc. Creative control of the entire process makes it exciting to get up and get to work.” — Michael Farmer
Read More“Small lot wine makers are the backbone of the industry, we innovate, we disrupt, and we make some of the best wine in the world.” — Donald Hicks
Read More“We strive for a subtle sophisticated Pinot in the style of a French Burgundy. I work closely with my winemakers on the final blends to produce a wine that is unique and complex and truly reflects my vineyard.” — Suzanne Farver
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