Vineyard: Pollination Rows

A very beautiful, sustainable practice in the vineyard is pollination rows. This is something I just learned in the last year as my knowledge of this industry never stops growing, so I wanted to share about it as we are in the midst of spring time with lupin, mustard, and poppy covered hillsides.

Pollination rows are when we put in pollinating, native plants (wild flowers!) through out the vineyard. The mix we put down is allowed to grow for the majority of the season so the flowers can seed. This then becomes an open invite for beneficial insects such as the praying mantis and lady bug. These wonderful insects eat bad bugs such as aphids and spread the seeds into other rows of the vineyard. So, this creates an overall healthy environment for not only our vines, but the insects we love! Not to mention it’s absolutely beautiful. As you can guess this reduces our need for spraying, which always puts a smile on our vineyard manager’s face. The best part, since we’ve been doing this for years, is that it works very well. It’s a win-win for everyone!

Check out below the photos from last year that we submitted to the AG department. Thank you Linnea of our vineyard management company, Vineyard Professional Services, for sharing these!

Have a great Wednesday!

Cecily

Quick Fact: Did you know dust brings aphids into a vineyard (or crop)? That’s why we have signs on dirt roads that say speed limits in an attempt to control the dust. Aphids suck nutrients from a plant, which can stunt growth and wilt leaves. An infestation can create havoc and there’s only 4,000+ species of aphids. Cue the “More You Know” jingle.

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-

Cool Off with White Wine

daydreaming_instagram

It’s hot today!  It only makes sense that white wines are on our minds. Here’s what the PFV staff daydreams about…

“The Sauvignon Blanc, Sutter Creek on a patio with my daughter Dakota enjoying the the mountain air..ragtime music in the background enjoying truffle salt marcona almonds and lemon citrus gruyere.” -Lynlee, Lead Tasting Hostess


“The Sauvignon Blanc at Concerts in the Park. Enjoying a nice evening listening to local music and watching people have fun and enjoy life. Just being around neighbors and the community.” -Cyndi, Executive Administrative Assistant


“I’d pick the Silken Blanc. Sunset under an oak…a gentle breeze. My husband, family, and closest friends at a table with candles and fresh lavender. Lots of joy and laughter. Roasted rosemary chicken, grilled market veggies, and fresh baked bread with either olivet foin or fromage d’affinois.” -Cecily, General Manager


And it’s still Wednesday, but at least tomorrow is Concerts in the Park here in Downtown Paso bringing us that much closer to the weekend! 

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

Paso’s Best Wines ft. 2013 Sauvignon Blanc

Video

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

4th of July Festivities!

For the 1st time, we’re going to have our doors open for 4th of July since it’s on a Saturday this year!

Join us as we’ll have a Red & White Special…buy 1 Red and 1 White wine and receive 15% off in celebration of our independence!

Also, we will be having fun festivities with our friends of Chateau Lettau Winery, Grizzly Republic Wines, and Lusso Della Terra. Serving up yummy American bites and other specials like live music and games.

(We’ll be hosting some games!)

Happy 4th!

From all of us at PFV

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