Parrish Family Vineyard
Spend the Day at Parrish Family Vineyard
Parrish Family Vineyard wants to welcome you to their new home in 2018! The new winery and tasting room is set among their stunning Adelaida Vineyard location in Paso Robles and will focus on their award-winning wines, delicious food pairings and unique educational experiences.
“We are creating an atmosphere where it will be easy to spend an entire day enjoying wine, exploring the vineyard and experiencing spectacular sunsets.”
Parrish says he’s glad the family started in a small tasting room in downtown Paso Robles because the learning curve was just right. It’s a family affair with everyone involved in the day-to-day operations of the winery; even the dogs have a job. He is excited to move forward building their dream location.
Caring for the Vineyards
The Parrishes have three distinct vineyards.
The Creston Vineyard is 40 acres with 100% Cabernet with four different clones grafted onto two different rootstocks. The terrain is unique to the region due to its location and the influence of the cool evening coastal breezes and the warm daytime temperatures. The soil is granite with high calcium, which produces beautiful color and flavor for the wine.
The Templeton Vineyard is located in the El Pomar AVA and has 80 acres of Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Petite Sirah, and Grenache. It produces enormously round fruit and earthy flavors with a great mouthfeel.
The 30-acre Adelaida Vineyard, the sight of the new winery and tasting room, is divided into 16 different soil blocks. At the very top of the hill, the first soil is almost all calcareous, but as it slopes down toward a creek bed, it gradually shifts from calcareous to clay. With the mix of clay and calcareous, there will be pronounced acidity, full tannins, and great structure as well as spice in the wines. It produces three different Cabernet Sauvignon clones, as well as Cabernet Franc, Malbec, Petit Verdot, Syrah and Sauvignon Blanc.
A History of Winemaking
Parrish’s grandfather started growing grapes in Atascadero in the early 1900s and David Parrish continued the family tradition working in Napa Valley with Robert Mondavi and Bob Steinhauer of Beringer Vineyards. Parrish found a passion for trellises and now has more than 20 patents related to trellis design.
He is also now incorporating more shadecloth technology into his vineyards. The shadecloths allow further ripeness of the fruit without scarring or burning and develop a more consistent and balanced cluster for better results. He’s also been selling the shadecloth to other wineries, even several in the Paso Robles area, that are also seeing great results.
Focus on Sustainability
A key focus for Parrish is sustainability. When exploring the vineyard, David Parrish discovered a dried up creek bed which turned out to be a key section of Adelaida Creek. He worked with a team of experts to restore the creek preventing flooding and stabilizing the area before donating the land to San Luis Obispo County.
One of the things Parrish is most passionate about is caring for the soil. He uses seaweed that is infused into the drip irrigation adding natural minerals to our soil. He also uses a mix of worm castings and organic products, known as organic tea, to enhance the microbes. It’s not possible to have healthy vines without healthy land.
Vineyards with the Right Stuff
At the same time that Parrish is working on plans for his new winery, he is also developing the wines produced on the two new vineyards. While the Creston Vineyard, Parrish’s first vineyard, featured 40 acres of Cabernet, the newest vineyards will feature a wide choice of varieties. Parrish said the distinct qualities of these vineyards allow for this wide variety. The Templeton vineyard is going to contain 80 acres of Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Petite Sirah and Grenache. He said the fruit are round with earthy flavors and a great mouthfeel.
He said he loved the Adelaida Vineyeard area from the beginning. He quickly identified the perfect place for the winery, tasting room and 30-acre vineyard. In the future, there will be 16 different soil blocks planted, some in the calcareous soil in the higher areas, and others in the land sloping toward a creek bed, which has a higher clay content. He said wines produced in the clay/calcareous soil will have a pronounced acidity, be full of tannins, and have a great structure. This area will produce three Cabernet Sauvignon clones, a Cabernet Franc, Malbec, Petit Verdot, Syrah and Sauvignon Blanc.