Back Roads Wineries at Woodland Hills Event


Back Roads Wineries of Paso Robles at 6th Annual Fine Wine and Food Tour

While the “Back Roads Wineries” are located in the picturesque rolling, oak studded hills of Paso Robles, the Back Roads wines shine anywhere, just as they did last week at the 6th Annual Fine Wine and Food Tour, put on by the Woodland Hills/Tarzana Chamber of Commerce. At the Porsche-Audi Auto Gallery where gorgeous, exotic cars glistened in the late afternoon sun, hundreds of wine enthusiasts gathered to stroll the showrooms tasting wine and nibbling on savory goodies prepared by area restaurants.

Back Roads Wineries of Paso Robles

Tasters were delighted at the site of the Back Roads Wineries of Paso Robles table with its huge variety of wines to choose from including:

August Ridge – 2009 Primitivo

B & E Vineyard – 2008 Red Rhythm (46% Merlot, 40% Cabernet Sauvignon, 14 % Cab Franc) and

2009 Red Rhythm (62% Merlot, 20% Cabernet Sauvignon, 18% Syrah)

Cass Winery – 2009 Rockin’ One Red Blend (40% Mourvedre, 30% Syrah, 15% Petite Sirah, 15 %


and 2010 Rockin’ One White Blend (52 % Viognier, 28% Marsanne, 20 % Roussanne)

Chateau Margene – 2009 Cabernet Sauvignon

Gelfand Vineyards – 2010 Petite Sirah

GreMarK – 2007 Estate Zinfandel and 2010 Syrah Rosé

Hidden Oak – 2006 Merlot and 2009 Petite Sirah

Laraneta – 2005 Sangiovese and 2009 Vera Sano Rosé

Mitchella – 2009 Cabernet Franc

Penman Springs Vineyard – 2007 Penman Reserve Cabernet Sauvignon

Sculpterra – 2009 Figurine – (50% Cabernet Sauvignon, 38% Primitivo, 12 % Merlot)

Shadow Run – 2011 Melissa – (50% Viognier, 50% Grenache Blanc)

Still Waters Vineyards – 2007 Clone 3 Cuvee and 2011 Chardonnay

Back Roads Wineries of Paso Robles at 6th Annual Fine Food and Wine Tour - 2012

Barbara Cohen and Xochitl Maiman at the Back Roads Wineries table



Harvest is Here!

by Susan Evans, Shadow Run Vineyards

Harvest is a time of testing, tasting and tasting again—searching for the perfect balance of flavors, sugars and acids in the ripening berries.   While the test numbers (brix, acids, pH) provide a framework for our harvest decision, the taste of the berries is our most important guide.  Walking through the vineyard, popping berries in our mouths, we anticipate, wait for “ahhhh yes, perfect, yummy!” and we know it is time.

Harvest season is of course the beginning of the winemaking cycle and a feast for all our senses.  From the half ton bins filled with cold purple grapes, to the sweet aromas of grapes bubbling in the fermenting tanks, we see vibrant color and discover sweet scents as we move from task to task .  The fermenting Grenache Noir grapes gives aromas of cherry pie and we can already detect pineapple and lychee nut in our Viognier fermenting in oak barrels.  It is also the time to choose just the right oak barrels to complement each wine, so we inspect empty barrels from past vintages, hoping to find the heady tobacco sweet fragrance that signifies a good barrel.  And like any kid expecting a package, we delight in the delivery of brand new still perfect barrels.  Harvest:  our favorite time of year defined by sticky hands, sticky tools, purple-stained jeans and t-shirts and expectations of great wines.

Testing the brix at Shadow Run Vineyard


Grenache Blanc in barrel at Shadow Run Vineyard