“We chose a vineyard in Templeton in the Paso AVA because we love the pioneering spirit of the wine industry in this area. For logistical reasons, we like the fact that it's almost exactly half way between LA and San Francisco. Also, Templeton is a quiet, unassuming little place. Nobody would suspect that world changing forces are at work here. By the time they realize, it will be too late. Enough about that, though.”
– Ray Schofield
Read MoreMy family has been involved in aviation since World War I, and I believe that the particular microclimates have a huge impact on the finished wine. So Weatherborne: “to have carried the weather.” - Cris Carter
Read MoreI believe that the world’s greatest wines are defined by place as opposed to winemaking manipulation.
— Eric Johnson
Read MoreBeing a small-lot winery allows for the kind of winemaking control that preserves the flavor and allows complexity. —Ross Rankin
Read MoreWe never get tired of tasting our own wine, however, it is important to also taste other wines to keep our palate in tune. Dipping into our inventory is purely a form of quality control!
— Roger Nicolas
Read MoreI fell in love with the Central Coast while attending school in SLO (not for wine). It is beautiful and uncrowded. We have very good fruit sources all over but the Sta. Rita Hills (for me) is the most special – meaning few peers in the world for Pinot Noir. — Steve Arrowood
Read MoreI find myself wanting to make everything. And more and more obscure varietals are appealing to me lately. But, in all honestly the Bordeaux varietals are where it's at year after year. I love Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot. I love the complexities and differences they make when you blend them together. — Angela Soleno
Read MoreFor me, it’s important to make a wine that reflects the best qualities of the grape clone, terrior and climate, rather than trying to create a wine to fit a specific market or critic’s taste. — Etienne Terlinden
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