Muscat Canelli

Muscat Canelli

Tres Hermanas Winery

glass of wine

This is a great little winery along the Foxen Canyon trail. If you want a winery where the owners pour and you can actually talk about winemaking and the whole experience you get it here. Tres Hermanas does not make super jammy Central Coast wines but rather produces numerous wines in a more European style...lower in alcohol, higher in acid and basically more food friendly. I will have to say I enjoy 90% of what they produce. Their Tres Hermanas Cuvee is incredible as is there Nebbiolo, Refosco, Syrah/Sangiovese blend and Muscat Cannelli.

Romeo Vineyard and Cellars

Sign for the tasting room at Romeo Vineyards

In downtown Calistoga this tasting room was very charming and inviting. The manager and tasting guide, Brandon, were very helpful and welcoming, we really felt at home. Great ambiance, exquisite Sempre Vive wines, cheese and charcuterie. Romeo Vineyards produces elegant awines from vines forty-two years old which reside south of a nine acre reservoir in Calistoga, California. The vineyard lies sandwiched between two forested knolls, leading to the geographical conditions that create hot days and cool nights and an extremely long hang time in our Calistoga vineyard. This allows their grapes to develop full flavors, deep color and intense complexity.

Avensole Vineyard & Winery

Artwork by Wine Artist Agata Zaborowski – two people with their cats and glasses of wine

Avensole Winery is especially rich in the history of Southern California wine making. The property was first planted with wine grapes in 1969 by wine making pioneer Vince Cilurzo, who introduced Petite Syrah and Chenin Blanc. Development of the Avensole vineyard was completed in 1986 by Bud Van Roekel, who planted Muscat Canelli, Cabernet Sauvignon and Zinfandel. It was Bud’s goal to spare no expense to produce the finest grapes in California. We think he succeeded, and that the grapes produced by our vineyard are the finest in Temecula, and some of the very best in all of California. Great fruit – as grapes are called in the wine industry – is what allows Avensole Vineyard & Winery to produce great wines. Enjoy their wines your next visit to Temecula Wine Country.

Barra Of Medocino

grape clusters - photo Randy Caparoso

As you take a walk through the vineyard with Charlie Barra, you’ll find yourself surrounded by 60 year old, craggily, grapevines that resemble the sunbaked hands of Charlie that has nurtured them. These hearty, twisted vines, located on the bench lands at the headwaters of the Russian River in Redwood Valley, CA, are the source of the superior organic fruit that goes into each bottle of wine.

Wise Villa Winery

Aglianico Grape Clusters Courtesy of Randy Caparoso

The owner spent a lot of time on us explaining his wines and the winery's history. To be fair, there were not very many other customers. Still, he kept us entertained and conversed with us for well over an hour. We felt very welcome.Love how they work with their grapes. You know! if they promise me a bottle of the Sangiovese that I barrel-tasted today, I would probably give them another star.  Image Aglianico Grape Clusters Courtesy of Randy Caparoso

Castorro Cellars

Logo for Castoro Cellars

Meet Niels and Bimmer Udsen, the dynamic husband-and-wife duo behind Cas­toro Cellars, a fun and inviting winery that has been making waves in Paso Robles since 1983. Their journey began with a simple dream: to create world-class wines from the beautiful grapes of the Paso Robles appellation.

Niels, a Ventura native, first dipped his toes into the wine business while studying Agribusiness at California Polytechnic University in San Luis Obispo. His passion for winemaking, combined with Bimmer’s unwavering support, led them to establish their very own winery in the heart of this thriving wine region.

But the path to success wasn’t conventional. The Udsens embraced what they fondly call the “backwards approach”: they started by making and selling wine, then acquired their own equipment, and finally built their winery and tasting room. Talk about an adventure!

You can visit Cas­toro’s charming tasting room in Templeton, right off scenic Highway 46 West, while their winemaking facility is located in San Miguel on the East Side of Paso Robles—both opened their doors in 1990. With the mentorship of Tom Myers, Cas­toro Cellars’ talented winemaker, the Udsen family has transformed from crafting a few barrels for friends and family into a thriving business.

Today, Cas­toro boasts over 1,400 acres of estate vineyards, all certified organic and SIP certified. Niels and Bimmer have built a brand that reflects their values, focusing on approachability and environmental consciousness. Niels' father, a Danish immigrant and successful businessman, instilled in him a deep appreciation for agriculture and entrepreneurship, which shaped their winery’s foundation.

Niels discovered his love for the wine industry during a senior marketing project for a local winery at Cal Poly. After marrying Bimmer in 1981, he honed his winemaking skills in the cellar of Estrella River Winery, learning every aspect of the craft for five years under the guidance of Tom Myers.

In 1983, armed with experience and a sense of humor, Niels and Bimmer launched Cas­toro Cellars, named after the Italian word for “beaver” (Niels’ long-time nickname). Their motto, “Dam Fine Wine,” perfectly captures their playful spirit!

Cas­toro Cel­lars isn’t just about great wine; it’s about family values, too. Their welcoming tasting room is family-friendly, even offering alcohol-free Zinfandel grape juice for the little ones. Plus, the Udsens prioritize a work environment that understands the importance of family flexibility for their employees. So, whether you’re a seasoned wine lover or just starting your journey, Cas­toro Cellars promises a delightful experience filled with laughter, warmth, and, of course, exceptional wine!

Leoness Cellars

Painting by Agata Zaborowski woman enjoying wine

The tasting was fun even though it was very crowded in the tasting room. But once we had a good amount of wine in us, we were warmed up and ready to eat. Since it was end of December, it was cold and dreary outside and most of the seating for the restaurant is outside and but luckily I was able to suggest a table for us by a heater which was cozy. We didn't order anymore wine because we had, had enough. We were served bread and butter. Then we order a caesar salad and lobster bisque and the addicting and famous parmesan garlic fries. ALL were very scrumptious! The bisque warmed me right up! Then we shared the lobster mac and cheese because we knew it was going to be a huge portion and it was! And boy...was it delicious!

Conundrum

wine and cheese - Pixabay

It all began at the dinner table. Charlie Wagner Sr., who co-founded Caymus Vineyards in 1972 with his wife, Lorna, and their son, Chuck, would experiment with blending wines to find the ideal pairing for his meals. At that time, blending wines was unconventional, making his experiments quite revolutionary.

In 1989, this experimentation led to the creation of Conundrum White, which quickly gained popularity with its enigmatic tropical notes and remarkable versatility. Conundrum Red, which is both serious and approachable, was introduced in 2011. Today, it is Charlie’s grandson, Charlie Wagner II, who continues to maintain the original essence of Conundrum.

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