a Little
Secret:
We're cooks, not chemists. You might be saying, what about terroir? Science? The technical details I read on that one critic's vintage report? Don't worry, that's all part of it. Get grapes from exceptional vineyards, make careful decisions in the cellar, be relentless about quality, you'll be turning out showstoppers.
At the end of the day, we make wines that'll pair just as well with a triple-stacked bacon cheeseburger as they will with an extravagant eight-course tasting menu. Wines you can contemplate at a massive mahogany desk or chug while your friend falls from a keg-stand into an inflatable pool of Jello. Either way, they're a damn good time.
Who was Herman Story?
He was a rancher, logger, swapper, banker, philanthropist, a teller of tales, and winemaker Russell P. From's grandfather.
They'd tell you all about the stretch from Santa Barbara to Paso Robles. They probably wouldn't shut up about it. The sun-soaked hillsides, the ocean breeze in their grills, the cool fog of the early-morning hours. They'd also probably beg you to make us stop singing 80s hair band hits at the top of our lungs. Point is, we drive that stretch a lot.
We work with 30+ top-tier vineyards in seven distinct growing regions. Vineyards includes Bien Nacido, Larner, Shadow Canyon, White Hawk, as well as our two estate vineyards in the York Mountain AVA. We cart those pristine grapes to our winery and tasting room in Paso Robles, where they slumber away, waiting to wow you fine folks.
