Issue link: http://digital.copcomm.com/i/793596
march 2017 / the tasting panel / 65 "That's really our next evolution, focusing on our estate vineyards, controlling the grapes and then, of course, the winery ties in with that," says Riboli. The state-of-the-art winery is located in the city of Paso Robles and was designed to be extremely efficient. Riboli adds, "Having a facility that's practical is really the goal. It is also designed to cater to small, reserve lots." The new winery is very well-thought-out to make the winemaker's job easier. "We want it to be an easy working environment, which is not always done with a lot of wineries. But I think if your work is easier, you're going to work better, and in turn, you're going to make bet- ter wine," explains Riboli. In addition to the winemaker perks, the facility is also environmentally friendly, using 100 percent reclaimed water and featuring an onsite wastewater treat- ment plant so the water recharges the city supply. With the new winery established, Riboli recruited a long-time friend and colleague, Ben Mayo, to join the winemaking team. Mayo spent 14 years at Eberle Winery as both head winemaker and a partner, before the Riboli family hired him in May of 2016. One major draw for Mayo was the farming of their estate vineyards. Mayo explained, "What really excited me was when Anthony gave me directions to the vineyards, and I went out to look at them. I thought, 'This is serious, this is good stuff.'" Their hard work and efforts to strive for higher quality have paid off and this is just the beginning. With the new estate vineyards and Paso Robles winery, the Riboli family has the capacity to do just about anything. "I think Anthony and his generation are the ones who have truly invested in bringing the focus to fine wine. This is a testament to it," says Mayo as he motioned to the impressive facility. Evolution has really been key to the family's success. As Riboli puts it, "We're constantly evolving as a company, whether it's surviving Prohibition, my grandmother founding the restaurant, growing varietal wines on the coast or even Stella Rosa." He goes on to add, "Never stop trying new things, even though people are going to tell you you're crazy." TasTing noTes San Simeon 2015 Viognier, Stefano's Vineyard, Paso Robles ($20) The first bottling from their estate property shows aromas of orange blossoms, white stone fruit and a hint of crème fraîche. Luxurious and creamy in the mouthfeel with well-balanced acidity and flavors of green pineapple and Meyer lemon. San Simeon 2013 Cabernet Sauvignon, Paso Robles ($25) Rich, dark, purple color with classic aromas of black cherry, cedar, black currant and subtle hints of meat. Supple yet structured fruit up front continuing to the mid-palate; black fruit layered with tingly baking spice flavors. Well- integrated, mocha-like tannins that are more apparent upon first opening. Recommend decanting to drink now but very cellar-worthy. Maddalena 2012 Cabernet Sauvignon, Paso Robles ($20) Blackberry, black cherry and dark chocolate aromas come together. Flavors of black plum and boysenberry with subtle hints of caramel. The palate is medium in body with nice tan- nin structure. Overall, a very easy-drinking Cabernet that's not overtly tannic or fruity. San Antonio Winery 2014 "100th Anniversary" Centennial Blend, Paso Robles ($85) This tribute to the winery's 100-year anniversary celebration is a non-traditional blend of Bordeaux and Rhône-style grapes, or as winemaker Arnaud Debons put it, "The best of both sides." The best barrels were selected to create an inky and very structured wine. Gamy bacon, forest foliage, black plum and clove meld together for a savory nose. Subtle black fruit flavors up front followed by waves of spice, cinnamon stick—like tannins and hints of smoke. Finishes with flavors of black currant, cassis and black pepper with lots of grippy tannins and firm acidity to match.