Whole Life Magazine

October / November 2016

Issue link: https://digital.copcomm.com/i/732294

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Castoro Cellars SIP certifi ed Castoro Cellars currently has over 750 acres of Es- tate vineyards, 350 acres of which are certifi ed organic. e tasting room in nearby Templeton has installed solar panels on its roof, with another solar array off ering an alternative energy source at their Cobble Creek vineyard. e vineyard uses cover crops as an alternative to pesticides, herbicides and chemical fertilizers. Villa San-Juliette Villa San-Juliette opened their tasting room in 2008, accord- ing to host Melanie Porteny. Created by Nigel Lythgoe and Ken Warwick in 2006, Villa San-Juliette has been focused on sustain- ability since it began, and received SIP certifi cation in 2014. e setting in the northern section of the Paso Robles AVA is stunning, creating a tasting experience on a beautiful, sunny patio with Italian fountain amid roses and a capacious lawn on a 168-acre estate. Growing 11 varietals, stand-outs tasted included a 2014 Pinot Gris redolent of almond, apricot and lemon, a 2014 Sauvignon Blanc, and a lush Syrah with notes of butterscotch, red berries and vanilla. Winemaker Dan Smith, whom Porteny describes as a kind of "mad scientist of wine," mixes 90% Syrah with 5% each of petite Syrah and Grenache to create the Syrah. omas Hill Organics Bistro & Wine Lounge In the heart of cozy downtown Paso Robles, omas Hill Or- ganics Bistro & Wine Lounge is another area bastion of all things organic and local. is beautiful restaurant off ers Central Coast resources as delicious as they are elegantly prepared. Produce comes from area farmers, breads are cra ed by local bakers, and the local wines are perfectly selected. Try the gluten-free, house- made, Panko-dipped fried green tomatoes in season, the cold cucumber soup, zucchini from Haussler farms prepared with romesco and mint. For dessert: chocolate torte with cherries and brown butter cake. Owner Debbie omas says she doesn't believe in heavy sauces, and under the hand of chef Tim Veatch, they are far from necessary. "Sauces cover things up. Let the fresh local ingredients shine," she says. omas started an organic farm on top of a hill which she named omas Hill Farms, a name and an organic philoso- phy she carried to her restaurant, with its charming patio and relaxed atmosphere. Leaving a career in marketing in Pasadena, she moved to Paso Robles 11 years ago. "First came the farm, then the restaurant. I was ahead of the farm-to-table curve," she attests. It was the abundance of produce from the farm that led her to the restaurant. Chef Veatch creates a menu that highlights fresh, seasonal ingredients. For a delicious, delightful and eco-friendly experience, Paso Robles has it all, from enticing dining to organic wine to a stun- ning resort with a commitment to sustainable practices. Tuscany may have nothing on its California counterpart. Allegretto Vineyard Resort 2700 Buena Vista Drive Paso Robles, CA, 93446 Phone: 805-369-2500 omas Hill Organics Bistro & Wine Lounge 1313 Park St. Paso Robles, CA 93446 Phone: 805-226-5888 Pipestone Vineyards 2040 Niderer Road Paso Robles, CA 93446 Phone: 805-227-6385 Villa San-Juliette 6385 Cross Canyons Road San Miguel, CA 93451 Castoro 1315 N Bethel Rd. Templeton, CA 93465 Phone: 805-238-0725 Photos: Courtesy of Allegretto Vineyard Resort 28 wholelifetimes.com

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