Harvest

With the welcoming of Autumn, we are definitely in the midst of harvest. So far in the last month we have brought in from our Adelaida Vineyard: Sauvignon Blanc, Grenache, Zinfandel, various clones of Cabernet Sauvignon, Malbec, Cabernet Franc and Syrah. It has kept us the busiest we have ever been, but it is worth it to have our own fruit in the tanks.

The toughest thing this season has been deciding when to harvest. Normally, we are waiting on the brix (sugars), but this year we are waiting on the flavor and the seeds to go from green to brown. We have certain brix numbers we want to reach with each variety, but going too far over will mean not only higher sugar, but alcohol as well.

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David & Cody talking about when to harvest this block of Cabernet Sauvignon

The weather has also been playing games ranging from hot-hot to mild days. The warmer the weather the faster things go, but with the mild days and cold mornings it slows things down. As farmers though, this is how it goes. The weather is always unpredictable; even with our technology, we cannot harness its wild side.

With the long days, one thing is for sure that we are at least spending a lot of time together.

Happy Harvest!

Cecily

 

 

Seeing Purple – Harvest 2016

On Monday we rang in the harvest season with our only green, golden grape-child, Sauvignon Blanc. It was beautiful and looks like it’s going to be a fantastic vintage! The rest of the season will be filled with blue, purple, and red grapes. Soon it will become a blur of purple as we will be harvesting a total of 11 estate varieties, forecasted to be 60 tons! This will be our busiest season ever, but our proudest.

Since 1995 we have been harvesting our own Cabernet Sauvignon, but this year will be the first year we harvest all estate fruit! Estate just means that it is from our vineyard. So, anytime you see “Estate” on a wine label, it means that the grapes came from that winery’s vineyard. Furthermore, it means that the winery has watched these grapes from slumber, bud, flower, veraison, ripe to juice. It’s a lot more work, but a dream for any winery. This is why this harvest will mean that much more to us.

So, what is on the line up…well, Sauvignon Blanc is one, but the other ten are: Cabernet Sauvginon (obviously, with it being us), Cabernet Franc, Petit Verdot, Syrah, Petite Sirah, Grenache, Mourvedre, Malbec, and Zinfandel. These grapes are coming from three terroir-diverse vineyards in Creston, El Pomar, and Adelaida, which are sub-AVAs of the Paso Robles District. Here’s a quote of my dad, David, from a recent article:

“Every year, the fruit is going to be different thanks to weather,” says Parrish. “But what we can count on are these three sites producing certain characteristics consistently. Creston, with its granitic soil and high calcium content produces grapes with beautiful color and flavor. El Pomar produces enormously round fruit and earthy flavors along with great mouthfeel. And in our Adelaida vineyard, with the mix of clay and calcareous, we get pronounced acidity, both full high tannins, great structure, and spice.”

This is why I find wine so fascinating is that every wine is going to be unique due to not only the variety, weather, winemaker style, but also the location (terroir) that the grapes were grown. As my dad says regularly, wine starts in the vineyard…how a vineyard is kept and its location will determine the grapes’ quality. So, here’s a cheers to the 2016 vintage as we feel it will be a great one!

Visit us next week (Labor Day Weekend, hurray!) at the tasting room as we’ll have out some of our Award Winning Wines!

Happy Harvest-

Cecily

Wine & Cheese Séminaire

cheese event

Wine & Cheese Séminaire
Saturday, October 15th • 11am
122o Park Street, Downtown Paso Robles

Join Cecily Parrish Ray of Parrish Family Vineyard & Sophie Broban-Doering of Fromagerie Sophie for a guided journey of wine, fromage, viande (meat), and other accoutrements. Learn details of your favorite wines along with how they pair them and the background on the fromage. The experience will feature six Parrish Family wines and twelve delicious pairings.

$50.00 per person
wine club discounts apply

Tickets Available at parrishfamilyvineyard.com

-limited seating available-

Wines Receive High Marks

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We are excited to announce that we have recently received high marks from competitions in California as well as from Wine Enthusiast Magazine! 
2012 Reserve Silken

93 pts. – Wine Enthusiast
Gold Medal – San Francisco International Wine Competition
Silver Medal – Orange County Fair Wine Competition

2012 Reserve Cabernet Sauvignon
92 pts. – Wine Enthusiast
Silver Medal – San Francisco International Wine Competition
Silver Medal – Orange County Fair Wine Competition

2013 Petite Sirah


Silver Medal – San Francisco International Wine Competition
Silver Medal – Orange County Fair Wine Competition

2013 Reserve Silken
92 pts. – Wine Enthusiast
Silver Medal – Orange County Fair Wine Competition

2013 Reserve Cabernet Sauvignon
91 pts. – Wine Enthusiast
Silver Medal – Orange County Fair Wine Competition
While the 2013 Petite Sirah and 2012 Cabernet Sauvignon are available to everyone, the 2012 Silken and 2013 Cabernet Sauvignon are currently club only wines, but join us Labor Day weekend for a celebration of these beautiful wines that weekend only! 

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Award Winning Celebration 
September 2nd-4th (Friday-Sunday)
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Enjoy a special flight of our award winning wines, including the club only wines for the weekend only, paired with the decadent cheese from Fromagerie Sophie.
2013 Petite Sirah, 2010 Reserve Silken, 2012 Reserve Cabernet Sauvignon, 2012 Reserve Silken, and 2013 Reserve Cabernet Sauvignon.
$25.00

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Enjoy a 10% discount on the 2013 Petite Sirah and 2012 Reserve Cabernet Sauvignon
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By the glass specials on the 2013 Petite Sirah and 2012 Reserve Cabernet Sauvignon.
$8.00 + tax
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Acoustic Guitar on Saturday, Sept 3rd with Jeff Peters
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David Parrish: Driving the Future of Parrish Family Vineyard

 

Source: Wine Industry Advisor

July 12, 2016 (Paso Robles, California)– As a child working the 740-acre vineyard planted in Atascadero by his grandfather, David Parrish knew he wanted a life among the rolling vine rows of wine country.

Years later after graduating from UC Davis, Dr. Mark Kliewer, the then-head of his alma mater’s Viticulture Department, recruited Parrish to assist in a 5-acre vineyard trial exploring new trellis techniques. The trial not only helped boost Napa Valley vineyards, his work led Parrish to develop 24 proprietary patents for modern trellising systems and structures that are still used today.

His trellising work caught the attention of the then-fledgling Napa community, and soon, in the late 1970s, Parrish was working alongside Napa’s most innovative grape growers, including the legendary Robert Mondavi.

Mondavi and his neighbors believed Napa could be a world-class wine region, and that it all started in the vineyards.

David Parrish helped them achieve that lofty goal.

“It was quite an exciting time. None of us knew we were making history. We were just going for it and working our tails off,” says Parrish.

“What I did know while working up there, and with Mondavi, was that this idea of transforming an area into a world-class region was not exclusive to Napa—that the same could be done in Paso Robles. To put it another way, as I finished up in Napa, I knew my work was just beginning.”

With the vision of continuing the family legacy on the central coast, David planted 40 acres of Cabernet Sauvignon on his Creston ranch in 1995. In 2004, David crafted his first vintage of Cabernet Sauvignon; in 2011 he and his family opened the tasting room in Downtown Paso Robles; and in 2013 and 2014 he planted 80 acres in the Templeton Vineyard, and 30 acres in the Adelaida Vineyard.

“Much has changed in Paso Robles since I was a kid working alongside my grandfather. We have become a world-class region and we’re dedicated to ensuring that continues for generations to come. Parrish Family Vineyard is proud to be part of this community that knows the key to great wine starts with the farming, and farming requires constant innovation,” says Parrish. “This brings up another thing I learned from my days working with Mondavi, that the key to success is to wake up every day with one single goal: to make each vintage better than the last.”

Today, Parrish Family Vineyard is a notable marquee destination for discovering award-winning Cabernet Sauvignon and Bordeaux varietal wine. David and his family will be opening a new winery and tasting room in the Adelaida District of Paso Robles next year.

 

David Parrish: The Veteran Wine Star Who’s Driving the Future of Parrish Family Vineyard

At Parrish Family Vineyard, Traditions Are Passed Down

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At Parrish Family Vineyard, Traditions Are Passed Down From Father to Daughter

Paso Robles winery is headed up by father-daughter duo David Parrish & Cecily Parrish Ray

June 14, 2016 (Paso Robles, California) – As Father’s Day approaches, Parrish Family Vineyard is a reminder of the power of a dynamic father-daughter duo.


With a welcoming tasting room, managed by General Manager Cecily Parrish Ray, coupled with quality Cabernet Sauvignon crafted by her father, Winemaker and Owner, David Parrish, Parrish Family Vineyard is the quintessential family-run winery.

Parrish Family’s legacy of viticulture began more than 90 years ago with David’s grandfather Earl Henderson – a grape grower who planted over 740 acres of grape vines in Atascadero in 1927.

Fast forward to David Parrish, who started in the wine world in the 1970s developing new trellising techniques in Napa working alongside greats like Robert Mondavi. With the vision of continuing the family legacy on the central coast, David planted 40 acres of Cabernet Sauvignon on his Creston ranch in 1995. In 2004, David crafted his first vintage of Cabernet Sauvignon; in 2011 opened the tasting room in Downtown Paso Robles; and in 2013 and 2014 planted 80 acres in the Templeton Vineyard and 30 acres in the Adelaida Vineyard. Truly committed to a family-run winery, David and Cecily are joined in the business by David’s wife and co-owner, Lynn, and Cecily’s husband and Assistant Winemaker/Vineyard Manager, Ethan Ray.

Cecily grew up watching her dad work the land, inventing a number of trellising parts, systems and structures, and worked alongside him on their family farm where she learned the importance of hard work. Thus, Cecily didn’t jump right into the role of General Manager, it was important to David that she learn all aspects of the business.

“My dad has always wanted me, as well as Ethan, to start at the bottom and work our way up in order to see the many sides of the business,” said Cecily. “He had me start working in the vineyard over the summers. I actually loved working with the vines because it was somewhat idyllic, but being a bit clumsy led to it not being a good fit for me. At least, I’ve got the experience and a couple of good stories.”

One of the reasons for Parrish’s success hinges on the fact that there was no pressure for Cecily or Ethan to join the family winery. The young couple already loved wine and winery work.
“It just naturally grew into a family business. I think this is a good way to have a business become a family business – no real pressure to become part of it,” said David.
Cecily says the most rewarding part of working alongside her dad is the chance to spend quality time with him over the years.

“I knew my dad before, but when you are both working to achieve something as a team your relationship is bound to grow. I feel really blessed to be able to call my dad a friend and admire him greatly,” she said.

David, Cecily and the rest of the family are teaming up to launch a new winery and tasting room in the Adelaida District in 2017.

**Source: http://wineindustryadvisor.com/2016/06/14/parrish-family-traditions-father-daughter

 

Paso’s Best Wines ft. 2013 Sauvignon Blanc

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Thank you Chris Kern for featuring our 2013 Sauvignon Blanc in a blind tasting! This was fun to watch with the guest tasters being “blind” and our wine featured. I can’t really describe the feeling as I felt slightly nervous and intrigued to see what the tasters would say. I won’t say much more as I’ll let you watch the results, but I will say that this encourages one to do this at home. We have been doing blind tastings as a team and it is educational as well as a blast. All you need is glasses, paper bag, numbers/sharpie if you have more than one wine, wine (of course), paper/pen, and voila…you’ve got Friday night planned.

Our 2013 Sauvignon Blanc is definitely a favorite among guests and is perfect for the sunny season. We are thrilled to be harvesting our first Sauvignon Blanc this year for the 2016 vintage! So, the Sauvignon Blanc will soon be estate.  The 2013 is available in our tasting room, website, and pasobestwines.com (which I recommend checking out for more videos and wines).

Cheers!

Cecily