Meet: Lynn Parrish

We wanted to revisit getting to know our team as Parrish Family Vineyard is very much what it is because of our team. So, here’s your chance to learn more about them!

First up, Lynn Parrish, who is an owner and has been an integral part of the team behind the scenes.

lynnparrish2

What do you love about Paso Robles?
That it is thriving and growing, but still has that small town appeal.

Where is your favorite spot on the Central Coast?
My home in Creston where we planted our first vineyard (1995). It’s a little slice of heaven.

What are you passionate about?
Any project I tackle be it gardening, work on the ranch, or during the winter months some kind of craft work. And, of course, my 30 year long passion of weight lifting!

How do you take your coffee?
Black in the morning and half-and-half with sweetener in the afternoon.

What is your favorite dish?
Almost anything cooked in a slow cooker.

What is one job you’ve had before that would surprise people?
I was a firefighter for the US Forestry during the summer breaks when I was in college.

What is your favorite family tradition?
Celebrating the 4th of July at our place in Creston down at our little lake.

What is one of your favorite memories at the winery?
When David and I single handedly made our Cabernet Sauvignon in 2009.

Wine & Christmas Movies

Cheers!

Happy Thursday!

It’s almost the weekend and I thought it would be a great time to share some fun pairings, but not the edible kind, more like the feeling kind. The holidays are (for the most part) very warm and fuzzy with wonderful family traditions….a twinkling tree, warm cookies, joyful symphonies, glasses of cider or wine, and Christmas movies. Christmas movies were a staple in our house and we had a list we would faithfully watch every year. We still do even if my parents and I aren’t under the same roof. So without further ado, here are a few of our favorite movies paired with our wines:

2013 Sauvignon Blanc – How the Grinch Stole Christmas, 1966

2016 Estate Rosé – Love Actually, 2003

2013 Silken Blanc – White Christmas, 1954

2014 Zinfandel – The Santa Clause, 1994 & Home Alone, 1990

2013 Petite Sirah – Christmas Carol, 1951

2012 Reserve Silken – While You Were Sleeping, 1995

2013 Reserve Silken – Miracle on 34th Street, 1947 

2013 Reserve Cabernet Sauvignon – It’s a Wonderful Life, 1946  

It looks like I’m going to be busy with this list! What would you pair with your favorite Christmas movie?

Cheers!

Cecily

 

Serving Wine

wine_oct17-2293

Happy Friday!

The seasons have surely changed here in Paso Robles with cloudy skies, showers, and autumn leaves. It’s definitely gotten chillier. With the drop in temperatures, it brings up what temperature is recommended to store and serve wine at? We get this question quite a bit in the tasting room, so with Thanksgiving just around the corner it makes sense to serve up some tips in preparation. I’m sure there have been moments of “How to serve Cabernet Sauvignon” when planning for the holidays, well at least this girl has.

Our PFV Wine List:

Sauvignon Blanc: 45˚-50˚ F for serving

Chardonnay & Viognier Blend: 50˚-55˚ F for serving

Rosé: 45˚-50˚ F for serving

Zinfandel (cool grape,lighter style): 55˚- 60˚ F for serving

Petite Sirah: 60˚- 65˚ F for serving

Cabernet & Petite Sirah Blend: 60˚- 65˚ F for serving

Cabernet Sauvignon: 60˚- 65˚ F for serving

Of course some prefer 40˚F white wine, or 70˚F red wine, and that’s totally fine. It reminds me of Blast From the Past with Christopher Walken’s character preferring Dr. Pepper warm, while most of the public prefer cold. Everyone has his or her preferences and that’s what makes wine like art, it’s subjective.

Wine Storage

For wine storage, the recommendation for long term storage is 55˚F. If you do not have a wine fridge (understandable), I generally recommend a regular fridge over a dark closet because wine ages 4 times faster in those conditions. What does this mean? It means that it will loose structure, color, and could possibly develop faults. I just wouldn’t plan on long term storage in a regular fridge.

Hopefully this information was helpful. We hope that your Thanksgiving is filled with warmth, love, and memories. I feel so thankful to have my family, good food & wine, and a home as I know that not everyone has these things. If you are looking for a way to give this season, we work with Must! Charities and Paso Robles has a free meal at the Centennial Park on Nov 23rd that needs support. And lastly, there is a wonderful wine event to continue the support of Santa Rosa/Napa/Sonoma in December!

Cheers & Blessings,

Cecily

 

Northern CA Fires

IMG_2588

So many heartbreaking events occurring that it is difficult to keep up, but now the fires in Santa Rosa, Napa, and Sonoma are hitting home due to our colleagues and friends being affected. Words simply do not suffice during this time, but we are praying for all of you up North. Ways you can help currently:

Redwood Empire Food Bank

Meathead Movers in SLO and Fresno are collecting donations till Sunday, 10/15

SLO County Go Fund Me for NorCal Fires

Paso Robles Wineries Donating $1 per Bottle during Oct – See the List

Napa Valley Community Foundation

Sonoma County Resilience Fund

Mendocino Community Foundation

Items & Volunteers Needed for Evacuation Center at New Life Christian Fellowship in Petaluma

CA Fire Foundation 

Thank you, thank you, thank you to all the first responders helping us across the state. Your bravery is unparalleled.

With love and support,

Cecily

When to Harvest?

Happy 1st Day of Fall Everyone!

It has truly been an interesting year for the 2017 harvest season in Paso Robles. We started out, well, hot and heavy because it was in the triple digit heat for about two weeks in August. We harvested our Sauvignon Blanc, which was not too early, but the Syrah and Zinfandel were not far behind it.  It looked like we would be done with all our harvests in late August and early September, but the heat spell broke with the scent of rain and blustery winds…monsoon weather. We didn’t get the rain and crazy microburst that Santa Barbara did, but the temperatures finally fell below the 100’s, which all plants and creatures, including us humans appreciated.

September showed up with the 70’s and 80’s, which meant a slow down in the fruit ripening. As you can see, grapes (most agriculture for that matter) are affected by temperature. More heat means faster ripening. Less heat means slower ripening. At this time, we are waiting on harvests, but how do we determine when to harvest? Here’s a breakdown…

Brix – We test the brix (sugars) of the grapes with a tool called a refractometer. Generally, the winemaker will have a number he/she wants as a target for each variety of grape. This is decided upon what the variety will become as a wine. All wine grapes have to come into the winery with sugars for the yeast to eat, otherwise no fermentation can happen. On the other side, when fruit has more sugar it means less acidity, so there’s a balancing act. We still need acidity in wine to help formulate the structure. Once we reach the desired brix, it brings us that much closer to harvesting. That said, it isn’t the only factor we consider in pulling off fruit.

mg_1163-1.jpg

A club member uses a refractometer to see the brix of the Cabernet at our Harvest Party 2011.

Feel – We use the feel of the grapes to determine if they are ripe. This is a lot like at home when you have a basket of strawberries in your fridge, you will not only use the appearance, but the feel to determine if a berry is ripe to eat (or too ripe). So, this is true with grapes, we take note if the skins are soft and velvety as a sign of ripeness.

IMG_3261

Ethan analyzes the berries of the Cabernet Franc. – 2017

Seeds – We also look at the seeds as they help show how ripe the grapes are. The seeds should be brown in color and crunchy. The pulp of the grape should easily separate from the the seed when it is ripe. There are some seasons, like this current one, where we may have to harvest without the seeds being 100% brown because the flavor, brix, and feel say otherwise.

IMG_3795

David is reviewing the seeds of the Cab. – 2017

Taste – Taste is a huge factor for determining when to harvest. There have been times when the brix were at the desired number, but the flavor wasn’t. Flavor may be one of the most important factors because how the fruit tastes as a grape will impact the way it tastes as a wine. If we pick fruit that is too green, it will show up in the wine’s palate. If we pick fruit that is too ripe, it will mean very high sugars, no acidity, and heaviness (syrup-y) for the body of the wine. Of course for a port, you would want high sugars, so it does depend on a winemaker’s intent. For drier wines, we do not want green or over ripen fruit, but instead balance.

The Elements – If it’s going to rain, sometimes it means that we have to harvest to avoid mildew and rot. This does depend on the variety, weather temperature, and wind. There have been years where some rain didn’t make a difference, but others sadly did.

IMG_2317

2017 Cabernet Sauvignon

As you can see, it isn’t one factor that determines when to harvest, but many. That is why intuition, knowledge, and goals will ultimately determine when each variety should be harvested because some years it won’t be clear. Lastly, being in Paso Robles, the special thing is we talk with other wineries about harvesting. We learn from each other, which fosters a unique community of respect and care.  So, with that, happy harvest to all our fellow wineries and vineyards out there! See you in December.

-Cecily

SF International Awards

FullSizeRender 12

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.

White Shade Cloth in the Vines

Happy Friday all!

With it being Summer, it is definitely a time for enjoying the sun, but as we know too much sun can lead to a dependence on aloe vera and cold packs. This is true for grapes, the sun is an imperative part of grape development, but too much can lead to issues. Grapes depend on the sun for photosynthesis to occur, but too much heat and sun can lead to sun burns, excessive sugar, and lack of acidity. This can result in unbalanced wines with high alcohol. The flip side of this applies as well…too little heat can prompt high acidity and a lack of sugar. Sugar is a necessary part of fermentation in the wine process. As you can see, there needs to be a balance, like in everything, for grape development to be successful and lead to deliciously, balanced wines.

How do you put reigns on a natural part of creation such as the sun? Viticulturists have been using the leaves for years in their vineyards to help facilitate sun distribution, but there is now a shade cloth that can be installed to help create even distribution of light. We recently installed this white shade cloth in our Adelaida Vineyard (Paso Robles) to do just that. It not only has a purpose, but looks really lovely.

IMG_1562

I was curious about the shade cloth, so after seeing our new tanks at our production barn (winery) I drove around our vineyard and found a tall man walking down the rows straightening the white shade cloth. It was my dad (David Parrish).

“Pretty cool, huh?” He said with a smile.

“Yeah! It looks great, dad. So, I’m assuming the shade cloth is to protect the grapes from the sun?”

“Correct….”

Thus started my dad on the innovation and science behind this white cloth.

It started 10 years ago when my dad was working with Paul Hobbs. He was seeing a need for sun protection, but something that wouldn’t completely block the sun from the grapes. My dad had been primarily working with dark shade cloth for nurseries with his company A&P. So, he began working with a company overseas, but the white shade cloth was very expensive. It wasn’t until a year ago when he found another company that he was able to invent a cloth that would have the perfect weave, exact spaced holes for easy hanging, and it was half the price of the previous cloth. It was also reusable and came on large spools for easy installation. Finally, a perfect match for what vineyards were needing!

IMG_1573

So, what makes this white shade cloth better than other shade cloths? There is a science to it and it related a lot to what I know from photography. The white shade cloth helps distribute the light by filtering direct sunlight, but also bouncing reflected light from the other types of sunlight through out the day. This creates more even lighting, which in turn develops more consistent fruit in the vineyard. Therefore:

The viticulturist gets better yield.

The winemaker receives better quality fruit.

The consumer drinks better wine.

A win for everyone on the trail from grape to bottle. So, it is actually a really important piece of innovation that could help the vineyard/wine industry be elevated overall…just with the basic concepts of harnessing light. “Pretty cool, huh?”

After my dad got done explaining all the information to me, I realized that we had bonded over science, which is not something that happens as he is very left brained and I am very right brained. Although, as I write this, we actually embody what wine is…science and art.

-Cecily

IMG_1572