“We chose a vineyard in Templeton in the Paso AVA because we love the pioneering spirit of the wine industry in this area. For logistical reasons, we like the fact that it's almost exactly half way between LA and San Francisco. Also, Templeton is a quiet, unassuming little place. Nobody would suspect that world changing forces are at work here. By the time they realize, it will be too late. Enough about that, though.”
– Ray Schofield
Read MoreWe are farmers first and foremost, but having something tangible that can be shared with others and to be able to say “this is us and this is what we do” is a really cool feeling. — Tyler Kohfeld
Read MoreMy family has been involved in aviation since World War I, and I believe that the particular microclimates have a huge impact on the finished wine. So Weatherborne: “to have carried the weather.” - Cris Carter
Read MoreFarm the vineyard for quality fruit, preserve the wine with natural acidity, utilize native yeasts and natural winemaking to allow the finished bottle to tell a story about varietal, place, and time. — Richard Milkovich
Read MoreAdron was my father’s middle name, and I always thought it sounded impressive. Although my father wasn’t much of a wine-drinker, he inspired me to pursue my dreams, and work hard to achieve them. — Brent Kennedy
Read MoreTo paraphrase Forest Gump, pinot noir is the box of chocolates, you never know what you are going to get. I like working with the same vineyard over several years to learn what changes and what stays the same. — Phillip Kaplan
Read MoreWe never get tired of tasting our own wine, however, it is important to also taste other wines to keep our palate in tune. Dipping into our inventory is purely a form of quality control!
— Roger Nicolas
Read MoreThe more I learned about wine, the more I want to know. I fell in love with the nuances between different regions and different winemaker styles.
—Maria Stolo Bennitti
Read More“Pedro started by making small batches of wines with friends. He eventually studied enology at UC Davis and graduated with a Winemaker Certification.”
–Vicky Vargas
Read MoreI fell in love with the Central Coast while attending school in SLO (not for wine). It is beautiful and uncrowded. We have very good fruit sources all over but the Sta. Rita Hills (for me) is the most special – meaning few peers in the world for Pinot Noir. — Steve Arrowood
Read MoreFor me, it’s important to make a wine that reflects the best qualities of the grape clone, terrior and climate, rather than trying to create a wine to fit a specific market or critic’s taste. — Etienne Terlinden
Read More“Cambria is home to far more cows than grapevine. We love the idea that we’ve established a vineyard in an area of California that is most definitely not known for wine! Could Cambria be California’s next Grand Cru vineyard? Only time will tell…”
– Lisa Miller
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