About pfvstaff

The awesome staff of Parrish Family Vineyard in Paso Robles, CA!

SF International Awards

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We are celebrating new scores for some of our favorite wines. Judges at the San Francisco International Wine Competition acclaimed the 2014 Silken and the 2014 Cabernet Sauvignon as some of the best they’ve tasted.

The 2014 Silken received a Gold Medal and was awarded 92 points! It’s great that our flagship blend captured the judges’ attention and admiration as much as it does ours. We love sharing this wine and watching responses to it. It brings us joy that everyone likes it as much as we do.

The 2014 Cabernet Sauvignon received a Silver Medal. This wine is smooth with nice structure and restrained tannins. It’s perfect for easy drinking with jammy flavors and dark chocolate on the flavors. Just delicious!

The 2014 Silken is currently available for our Wine Club Members. Please contact club@parrishfamilyvineyard.com for more information! The 2014 Cabernet Sauvignon will be released to the Wine Club later this year. Thank you for your continued support as we move along this wonderful journey creating beautiful wines that will eventually be the cornerstone of our new boutique winery.

2013 Harvest Party Highlight #3: Olivas de Oro

We are excited to be offering olive oil tastings, featuring Olivas de Oro Olive Company, at our 3rd Annual Harvest Party.

Frank and Marti Menacho started in the olive industry when Frank sold his company, Westside Fish Market, in 1999. Frank, a passionate foodie who developed his love for blending olive oil while delivering his fish to chefs in San Francisco, had intentions to start a winery. However, after a friend took them on a trip through the central coast wine region to show them the tens of thousands of acreage being planted with grapes, the Menachos decided to put 160 acres of olives in Oroville.

In 2007, the Menachos uprooted their Oroville olive farm and transplanted 2000 of their 103-year-old trees to their new location in Creston, becoming neighbors to the Parrish Family’s vineyard in the process. In addition to their old trees, Frank planted 16 high density acres of arbequina olive trees.

Frank, a master blender, has been blending extra-virgin olive oil for over 12 years. He is also a member of the California Olive Oil Counsel and the Olive Oil Tasting Panel.

Tasting olive oil is very similar to tasting wine. Here are a few tips to enhance your olive oil tasting experience:

Take your tasting of oil and swirl it around in a cup.

Smell the olive oil: Is the aroma mild or strong? Is it pleasant or offensive?

Give it a sippy-sip: Take a sip of the oil and swirl it in your mouth. This will allow air to emulsify the oil and give you a more complex taste. Is the oil bitter (which you will notice at the back of the tongue)? Is it balanced with the strength of the aroma? Are there any distinct flavors that you notice?

Swallow: It is also important to note how the oil feels at the back of your throat. Does the oil go down mildly or is there a stinging sensation that may make you cough? Is this balanced with the aroma and taste?

Finally remember that everyone’s palate is different. Don’t be afraid to like or dislike something because of those around you.

Happy tastings!

Aleksandr Hewitt

Tasting Room Host/Parrish Family Vineyards


Olive Oil TastingPhoto Credit: Honestly Yum

Olivas de Oro 2

Photo Credit: We Olive

 

2013 Harvest Party Highlight #2: Tom Savory and His Falcons

As the grapes begin to change color and go through their veraison, it becomes necessary to defend them from birds, mainly the starling, who finds the grapes too good to resist.

On the Parrish Family Vineyard we use our falconer, Tom Savory, and his team of falcons to scare away these pesky fruit bandits. Reaching a velocity of up to 200 miles per hour, the peregrine falcon attacks the groups of birds, known as a dragon because the flight pattern of the starlings resembles a Chinese dragon, and disperses them. In only a couple of weeks, the majority of birds will take the hint and leave the area for the rest of the season, giving the grapes enough time and room to finish their ripening.

Tom Savory

Pictured: Tom Savory / Photo by: Cecily Ray

Even after the falcon has left, the birds will not return because they sense of the falcons’ presence is still there. This natural predator-prey relationship is ideal for protecting our grapes.

This method of pest control is economically and environmentally efficient as opposed to some other methods used in fending off birds. Birds tend to get used to scarecrows and shiny reflective tape that is used on many vineyards in our area. The use of netting is expensive and labor intensive, although it can be effective. Tom Savory started his business when a vineyard was looking for an alternative to using shot guns to shoot down starlings.

You can witness our falcons in person at our upcoming 3rd Annual Parrish Family Vineyard Harvest Party on October 12! Weather permitting; our falconer will demonstrate the awe-inspiring speed and agility of these wonderful birds.

You can make reservations for the harvest party by calling the Tasting Room at 805-286-4028 or emailing us at events@parrishfamilyvineyard.com. Wine club members save 20%.

-Aleksandr Hewitt-
Parrish Family Vineyard Tasting Room Host

Check Out More Photos From the Previous Parties:

Harvest Party 2011

Harvest Party 2011 (2)

Harvest Party 2011 (3)

Harvest Party 2012

Harvest Party 2012 (2)