Show 686, July 4 2026: Thin Blue Wine, Paso Robles, with Principal and Winemaker Dave Harrington

Posted on July 6, 2026 by Adam Bell

“Dave and Michele Harrington have always had a great love for their Family, their Country and Wine! Together they started THIN BLUE WINE to share their love with the world. Dave is a retired Sheriff’s Sergeant (29 years) and Michele is a veteran of the United States Marine Corps (KC-130 Mechanic).”

“To share their passion for Wine and Country, they make award winning wines from their new vineyard in the Pomar district of Paso Robles. Their wines reflect the pent-up Patriotism in our great country on the bottles. The themes for TBWC bottles are proudly pro-American, unapologetically pro-Law Enforcement, absolutely pro-First Responder and unashamedly pro-Military.”

“Their wine club ships out twice a year. Club members receive discounts on wine and are also able to customize shipments. Most importantly, Thin Blue Wine supports hundreds of charities that support families of fallen officers and Military.”

Dave Harrington is our guest to pull the cork on all that is Thin Blue Wine.

Show 685, June 27, 2026: Le Vigne Winery, Paso Robles with Winemaker Ben Mayo

Posted on June 29, 2026 by Adam Bell

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.”

“After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.”

“Today, the winery features a range of Mediterranean-inspired wines crafted from its sustainably farmed estate vineyards, and welcomes guests to its tasting rooms in Paso Robles and Vernon, CA with Italian hospitality and curated wine and food experiences.”

“Le Vigne crafts two distinct ranges of wines from Paso Robles. Estate Vineyard Series wines are expressions of the portfolio crafted as premium, single-vineyard bottlings, while Paso Robes Vineyard Series wines are widely distributed, versatile, and approachable selections, delivering quality and value at an accessible price point”.

Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Wines.

Show 685, June 27, 2026: Le Vigne Winery, Paso Robles and Vernon, CA Tasting Room, and Peacock Cheese with Co-founder Sylvia Filippini

Posted on June 29, 2026 by Adam Bell

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.”

“The affiliated Peacock Cheese boasts a rich history that began in 1946 as a small family-owned dairy creating fresh and distinctive cheeses. While the company has since ceased cheese production, it identified a rising demand for gourmet cheeses in California. Since 1986, Peacock Cheese has transformed into one of California’s leading suppliers of gourmet cheese and wine to specialty food retailers, restaurants, hotels, and cruise lines.”

“The Filippini family, including Walter, Sylvia, and their son Domenico, is dedicated to maintaining the high-quality standards that Peacock Cheese is renowned for. The company sources exceptional products globally, featuring over 1,000 items, including specialty cheeses, crackers, charcuterie, pâtés, olives, and butters. Offering a diverse selection, Peacock Cheese provides both domestic artisanal products and imports from countries such as Italy, France, Spain, Denmark, Great Britain, Canada and more.”

Sylvia Filippini joins us to talk about Le Vigne Winery’s (hidden in plain sight) unusual Vernon Tasting Room, the visitor experience at the Paso Robles Winery and Peacock Cheese.

Show 625, May 3, 2025: Alta Colina Vineyard & Winery, Paso Robles, with Maggie Tillman

Posted on May 5, 2025 by Adam Bell

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences. Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”

“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”

“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes. Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”

“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible. Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”

“The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne. These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah. Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”

Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.

Maggie Tillman joins us to gently pull the cork on all that is Alta Colina Vineyard & Winery.

Show 604, November 23, 2024: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris

Posted on November 25, 2024 by Adam Bell

“In early 2022, with the support of Chef David LeFevre and Simms Restaurants, Chef Ray Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.” Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas for Thanksgiving? “Once again Las Vegas’ The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar. As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only!” Master Barman Adam Rains joins us in the Thanksgiving spirit with a freshly stirred Peanuts Punch at the ready.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and, perhaps, the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

California Wine Country for the Holidays? “Experience the warmth of the holiday season at the Allegretto Vineyard Resort’s annual 12 Days of Holiday celebration. Taking place from December 20 to December 31, 2024, this vibrant event transforms the Paso Robles luxury resort into a holiday wonderland, offering seasonal delights and joyful experiences sure to make the season bright. The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.” Our guide to Allegretto’s upcoming “12 Days of Holiday” is Thomas Humphrey, Director of Food & Beverage and his assistant, Ronnie Johnston.

“Zov’s Restaurant Group has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim, the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations. With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.” Second generation restaurateur and CEO, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. He’s cooking fur 20 on Thanksgiving at Home ! This week’s final tips offer creative ideas for winning stuffing and thoughts on cooking the bird so all parts are evenly cooked. All good wishes to our listeners for a stress-free Thanksgiving celebration.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 604, November 23, 2024: Allegretto Vineyard Resort’s, Paso Robles, “12 Days of Holiday” 2024

Posted on November 25, 2024 by Adam Bell

Thomas Humphrey of Allegreto Vineyard Resort

“The 12 Days of Holiday begin with the spectacular annual Tree Lighting Ceremony, held Friday, December 20. Featuring performances from local carolers and the Artistry in Motion dance troupe, this beloved tradition marks the beginning of the holiday season at the Allegretto. Prior to the ceremony, guests will enjoy opportunities to capture cherished moments at a photo station with Santa, decorate gingerbread cookies, and indulge in sweet treats including hot cocoa, mulled wine, and an interactive s’mores station.”

“Each day through December 31 brings new events to enjoy. From ornament decorating stations to stocking-making workshops and a Christmas-themed photo booth, creative activities abound. The family-friendly festivities continue on Saturday, December 21, when guests can gather during the Warm Holiday Drink & Cookie Social followed by a magical performance of the Mini Nutcracker in the outdoor Piazza. Guests can build their own reindeer, craft personalized wrapping paper, and join in on tree decorating on Christmas Eve. Christmas Day will feature a special holiday menu at Cello Ristorante & Bar followed by a movie night in the ballroom.”

“As 2024 comes to an end, holiday festivities give way to New Year’s excitement on Tuesday, December 31. Guests can enjoy New Year’s cookie decorating, add their goals to the New Year’s Resolution Wall, play New Year’s Bingo, and create custom disco balls at a craft station. The celebration peaks with an “East Coast New Year’s Eve Celebration,” designed to ring in 2025 on East Coast time.”

Our guide to Allegretto’s upcoming “12 Days of Holiday” festivities is Thomas Humphrey, Director of Food & Beverage.

November 23: RYLA, The Golden Tiki, Ghost Hill Cellars, Allegretto Vineyard Resort, 1801 Private Events by Zov’s

Posted on November 21, 2024 by Adam Bell

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: RYLA, Hermosa Beach with Executive Chef & Proprietor Ray Hayashi
Segment Three: The Golden Tiki’s (Las Vegas) “Charlie Brown Thanksgiving” celebration
Segments Four and Five: Ghost Hill Cellars, Yamhill-Carlton AVA, Oregon with Cameron Bower
Segment Six: Allegretto Vineyard Resort’s, Paso Robles, “12 Days of Holiday” 2024
Segment Seven: 1801 Private Events by Zov’s, Anaheim, with Armen Karamardian
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.” Representing the Bayliss-Bower family is Cameron Bower, resident “Business Guy and Wine Lover.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s final tips offer creative ideas for winning stuffing and ideas on cooking the bird. All good wishes to our listeners for a stress-free Thanksgiving.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Chef Ray Hayashi’s regard for excellence and passion for food can be traced back to the produce on his family’s farm in Kyoto, Japan, which required meticulous maintenance to supply the Michelin starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.”

“In 2011, he joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations. Upon the opening of Fishing with Dynamite, LeFevre tapped Hayashi to become the restaurant’s Chef de Cuisine where he continued to demonstrate his passion for excellent seafood, and contributed a Japanese aesthetic to showcase only the finest treasures from the sea.”

“In 2016, Hayashi departed for culinary immersion cooking in Michelin-starred kitchens in Japan and traveled throughout Europe before returning to re-join the Simms Restaurants team as Culinary R&D Chef for Manhattan Beach Post, Fishing with Dynamite and The Arthur J.”

“In early 2022, with the support of chef LeFevre and Simms Restaurants, Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.”

Chef Ray takes a break from his busy Holiday kitchen to join us.

Going to Las Vegas to celebrate Thanksgiving?

“Once again The Golden Tiki is inviting everyone to kick off the Thanksgiving holiday weekend with the return of their annual “Charlie Brown Thanksgiving” celebration on Wednesday, November 27th from 7 p.m. to 9 p.m.! This night has become a pre-game ritual for Las Vegans and visitors in town for the holiday and is truly one of the best events at this notable tiki bar.”

“As always the festive pre-turkey day event will feature all of the treats from the iconic holiday TV special including jelly beans, popcorn, pretzels, and buttered toast, served on the ceremonial ping pong table (complimentary with any beverage purchase). This year, Beverage Director and Snoopy Surrogate Adam Rains has also created a special boozy “Peanuts Punch” available one night only! Guests are encouraged to dress up as their favorite Charlie Brown character.”

“Reservations via the website are strongly recommended, but walk-ins will also be welcome per availability. The regular cocktail list and menu will also be available. Must be 21 or older to attend.”

“Ghost Hill Cellars is a fifth-generation farm, vineyard estate, and unforgettable event destination, sustainably tended by the Bayliss-Bower family (and the ghost of a murdered gold miner) since 1906. Neighboring the vineyards of Ken Wright, Tony Soter, and other Willamette Valley luminaries in the Yamhill-Carlton AVA, the family’s highly prized soils produce Pinot Noir of exceptional finesse and longevity, crafted by legendary Oregon winemaker Eric Hamacher. With a spectacular new hospitality center to match the award-winning wines, Ghost Hill Cellars is a family treasure far more enduring than a prospector’s lucky break.”

“In April 2024, the Bayliss-Bower family unveiled a striking new tasting room and hospitality center perched at the very top of the ridge, with incredible 360-degree views of the surrounding countryside. Retractable glass doors, outdoor firepits, and multiple seating areas create a variety of inviting and comfortable spaces for wine tastings, weddings, and special events of all kinds. In this modern farmhouse setting, guests are welcomed like family for tastings Thursday through Sunday from 12 p.m. to 5 p.m., and until 9 p.m. on Fridays.”

Representing the Bayliss-Bower family is Cameron Bower, “Business Guy and Wine Lover.”

Our guide to Allegretto’s upcoming “12 Days of Holiday” festivities is Thomas Humphrey, Director of Food & Beverage.

“Ghost Hill produces four 100% estate-grown Pinot Noirs: Pinot Noir Blanc (made with no skin contact), Pinot Noir Rosé, Bayliss-Bower Vineyard Pinot Noir, and Prospector’s Reserve Pinot Noir (made from the oldest vines of the estate). Critics regularly score this lineup 90-94 points.”

“Zov’s Restaurant Group (Tustin) has transformed the former Roxy’z restaurant into a premier private event space, now reimagined as 1801 Private Events by Zov’s. Located in the heart of Anaheim at the corner of E. Katella Ave. and S. State College Blvd., the newly branded 1801 Private Events offers a versatile venue perfect for a variety of special occasions, from intimate gatherings to large-scale celebrations.”

“With 3,900 square feet of indoor space, 1801 Private Events by Zov’s can comfortably accommodate events up to 120 guests, making it an ideal setting for bridal showers, birthdays, wedding receptions, and corporate events. The spacious reception-style patio, which can host up to 40 guests, adds a charming al-fresco option to the venue.”

“Guests at 1801 Private Events by Zov’s will enjoy the same exceptional quality and culinary expertise that Zov’s is known for, with a menu drawn from Zov’s renowned catering offerings, including Mediterranean-inspired dishes and classic comfort foods.”

“Zov’s began as a catering business, so opening 1801 Private Events feels like a natural progression for us,” says Armen Karamardian, CEO of Zov’s Restaurants. “This new space allows us to serve larger groups and gatherings that we simply couldn’t accommodate within our existing restaurants. Anaheim is the perfect location for this expansion, as it’s a hub for event tourism, and we’re excited to bring Zov’s legendary cuisine and hospitality to even more guests in this vibrant community.”

1801 Private Events by Zov’s is located in Anaheim (1801 E Katella Ave.) and is now accepting bookings for events of all sizes.

Second generation restaurateur, Armen Karamardian, joins us with all the details of 1801 Private Events by Zov’s.

Chef Andrew Gruel of the Calico Fish House

Thanksgiving is now upon us. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s final tips offer creative ideas for winning stuffing and musings on cooking the bird. All good wishes to our listeners for a stress-free and memorable Thanksgiving celebration.

Podcasts

Hour One: Georgia’s Restaurant & Ahmed Labatte
Hour Two: Ahmed Labatte, Sidereus Vineyard & Winery, El Segundo Brewing Co’s The Slice and Pint, Andrew Gruel

Show 584, June 29, 2024: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles

Posted on June 30, 2024 by Adam Bell

The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”

The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…

“Chef Julian Asseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”

“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”.

“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”

“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”

“Courtney and Julien always loved hosting people at their house for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”

“Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”

Chef Julien Asseo takes a break from his busy kitchen to join us.

Show 583, June 22, 2024: Benom Wines, Paso Robles with Co-Proprietor Arnaud Fabre

Posted on June 23, 2024 by Adam Bell

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

“Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume’s long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers’ commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

“BENOM also sources fruit from the Adelaida and Willow Creek districts on the west side of Paso Robles as well as Edna Valley, Santa Maria, and Santa Barbara. Sourcing fruit allows BENOM a unique opportunity to create wine from a multitude of soil types and sub-climates.”

There is also a Family connection with the Michelin recognized, top-rated restaurant in Paso Robles, Les Petites Canailles.

Arnaud Fabre joins us to uncork all that is BENOM wines.

Show 582, June 15, 2024: Epoch Estate Wines of Paso Robles with Winemaker Jordan Fiorentini

Posted on June 16, 2024 by Adam Bell

“When Epoch Estate Wines owners Bill and Liz Armstrong set out on their “crazy” quest to make wine, they did not have their sights set on any particular wine region. However, Bill and Liz knew two things for sure: they loved wines made from Rhone varieties, and being geologists, understood the importance terroir plays in the making of world-class wines. Upon extensive research and travel, they kept coming back to Paso Robles for the weather, unique soils, hilliness, and extreme temperature swings that are known to this region and are found within each of their vineyard sites – Paderewski, Catapult, and York Mountain. The cowboy culture, entrepreneurial spirit, and unmistakable beauty were just added bonuses!”

“The Armstrong’s own epoch officially began in 2004 with the purchase of the Paderewski Vineyard. This chapter became so fruitful (pun intended) that they spread their roots to Catapult Vineyard in 2008 and then the historic York Mountain Winery two years later.”

“In 2010, after an extensive international search, Owners / Vintners Bill and Liz Armstrong, found their dream winemaker in Jordan Fiorentini. The Armstrong’s winemaking mission and unique vineyards stole Jordan’s heart. Passionate, dedicated, and not afraid to push the envelope Jordan brings an enthusiastic and experienced spirit to Epoch. Her palate is the kind wine lovers dream of and one that speaks to her through shapes. Having an awesome artistic side, Jordan now draws her Tasting Notes, called Vinpressions, in addition to writing about each wine.”

Winemaker Jordan Fiorentini joins us to uncork all that is Epoch Estate Wines.