New Label & Logo

Our newly bottled 2015 Sauvignon Blanc will be coming out in 2-3 weeks, so I thought it would be a good time to mention…it has a new look! We decided that it was time to update our logo and label for the next chapter of our journey. We know many members and customers have loved our labels and logo, so it wasn’t an easy decision. It would probably be surprising to know that I, the one who created the labels, was actually up for the change. When I created the labels, I was in art school, loaded with projects, and had a very short deadline. For the circumstances, not too bad, but there have been challenges with our current look.

After a year of me trying to come up with a new design and looking at 100’s of labels, it was time for us to hand the project over to professionals. I worked with Kraftwerk Design in SLO to come up with our new concept. So, let’s walk through the different elements of the label.

The name…it’s the same, but we wanted Parrish to stand out more. So, on the labels it will read “Parrish” in black. I am glad to hold onto something from the past label/logo as it was important to me to not have a completely foreign label.

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While we loved the tree, we wanted something a little bolder and cohesive across the bottles. Since we wanted to reflect our heritage, I felt a red seal would be nice. The rose is symbolic of our English heritage. That’s right, we are some English/Irish folks making wine!Parrish_Seal

The golf clubs are in memory of my great-grandfather Earl who had the 1st P.O. Box, planted 540 acres of grapes in Atascadero, and eventually had the golf corse (also in Atascadero). In the beautifully renovated rotunda, you will find a museum case that has some of the items from the golf course (so cool!). Since my great-grandparents and my grandparents, golf has been apart of the Parrish Family. I remember having a pair of pink golf clubs as a kid. We even have a golf pro in the family, my uncle, Patrick.

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The museum case

The seal is embossed and foiled in silver and red. It looks beautiful (thank you Slo Digital Dogma).IMG_4355

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The last change is we decided it was time to move to paper. I know this will be tough for some of our members to digest as they love the silk screening and believe me, I do too, but there were a lot of factors in the decision…one being that we wanted a classic look.

 

In conclusion, I have been so honored and humbled by all the wonderful words over the years about my work. Thank you so much and above is the new label completed.

-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

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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-

PFV Team: Caysi

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We are lucky to have Caysi on our team as she is hard working, knowledgeable, a Paso local, and a wonderful hostess to our guests and members. Visit the tasting room and you’ll see why she’s beloved by many, in the mean time, get to know Caysi….

What is your favorite wine & TV pairing?

Oh wow. That’s an intriguing question! Unfortunately, in our house, we watch a lot of TV in the evenings! Having said that, how about if I narrow it down to two?

Comedy: The Big Bang Theory paired with a glass of Sauvignon Blanc. There’s nothing like a bit of humor and some hilariously complicated and socially awkward characters paired with a light glass of wine to unwind at the end of the day!

Drama: NCIS (the original) paired with Petite Sirah. It’s a little darker, more complex, but still easy to drink. It starts out big and bold, but mellows with time. By the end of an hour-long action and drama packed episode, it’s so smooth and comforting.

When you’re not at work, what can we find you up to?

I bake. A lot. While most people find it strange, seeing as I don’t regularly eat sweets, I absolutely LOVE to bake. In my house I bake all of our breads, pastries, cereals, tortillas, cookies, cupcakes, etc. You name it and I’ll try to bake it… at least once. I find it to be both beneficial and therapeutic. What can I say? I’m a people-pleaser! I love doling out sweets in the same way my Grammy used to invite people into her home!

>PFV: And boy, are we spoiled with her treats!<

Also, one of my 2016 New Year’s resolutions was to become more active, spend more time with my husband, and get more women friends in my life! So, every Tuesday morning (with my friend Heather), Wednesday afternoon (for my Women’s Wednesdays), and most early mornings on Saturdays (for a couples day) I head out to Heillmann Park in Atascadero to play some Disc Golf. It’s a low impact sport that my husband, Ryan, has been playing since he was thirteen. While I’m not any good at it (and I’m okay with that) it gets me out into the fresh air, offers a good hike, amazing company, and great laughs. Let me stress this again… I’m not good, so it’s great entertainment!

Your first wine memory…what was the wine, who did you enjoy it with, and any other fun facts:

My family didn’t drink a lot of wine when I was growing up and when they did, they had no idea what to look for! So, how about my first good wine memory? In the spirit of absolute honesty, it was a date. The meal prepared was the most simple but perfectly seasoned and grilled fresh diver scallops, grilled asparagus with hollandaise, fresh spring greens with a citrus vinaigrette and a bottle of Tablas Creek’s Esprit de Beaucastel Blanc. Believe it or not, with the exception of the wine, it was all scratch made. I know, I live a blessed life… I did marry a cook after all!

You grew up in Paso Robles, what is your favorite part about Paso & why? 

So many reasons, so little time! The simplest reason? History. My mother’s family settled in the Lockwood Valley and Bryson-Hisperia area in the mid-1880’s. It’s hard to not be proud of something like that. I have vivid memories of my grandparents driving into town with us to do their grocery shopping. Inevitably, they would stop at what is now Steve’s Gas because it was (and still is) a Full Service Station, visit Old Town Drug for any prescriptions and maybe an old fashioned soda, and then stop at Foster’s Freeze or A&W for a quick bite to eat on their way home. And let’s not forget Wilson’s Cafe! They did love Wilson’s for Breakfast! As much as this town has grown and expanded, when you visit downtown it still feels small. I like that Paso Robles hasn’t lost that. At the end of the day, we’re all descended from a bunch of farmers and ranchers.

What’s your favorite dish right now?

Finally! An easy question! Without a doubt it is my husband’s Bacon-Wrapped Smoked Meatloaf with a twice baked potato on the side. It’s phenomenal! Vegetables and salad are optional. Just give me the meatloaf and potatoes. Classic. Divine. Comfort Food.

What musician could you listen to all the time & why?

This answer will vary anytime you ask me. Right now? John Denver. He’s classic and he always kept it simple. That’s what I like. Simple. I don’t listen to a lot of today’s music. Really, all anyone needs to succeed is one instrument and good lyrics… which makes me want to listen to some Simon and Garfunkel.

If you could be any wine, what wine would you be?  

Hmmm. I’d have to say Cabernet Sauvignon. While it may be King, I am the Queen (at least in my own head)! But really, I do love Cabernet. It’s my go-to wine for any time. It pairs well with a variety of food, can be sipped on it’s own after a long day, and lends itself beautifully to Ryan’s red wine gravy!

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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Cool Off with White Wine

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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