In anticipation of our Sauvignon Blanc Oyster pick-up/release BBQ, I’ve asked Mia Trevelyan, our tasting room assistant extraordinaire and daughter of George Trevelyan (owner of Grassy Bar OysterCompany), to share insight into her family’s local, organic business:
“Grassy Bar Oyster Company is the pursuit and passion of Cayucos local
marine biologist George Trevelyan and his family. With more than 21 years of
experience in the shellfish business, George purchased the oyster farm in 2009
with the intention of bringing high quality, fresh, local oysters to our
community. The farm is located in perhaps the most beautiful work environment on
the coast. Situated in the back bay of Morro Bay, the Trevelyan boys and a few
other lucky ones witness aspects of the estuary few others are privileged to
enjoy. From a dock in the back bay the boys plant, sort and harvest the oysters
by hand. The oysters are completely organically raised and thrive in an estuary
where cold open ocean water predominates, giving the Grassybars a briny, robust
and satisfying flavor. As the farm and business become increasingly established
the Trevelyan family is proud to supply Grassybars not only locally, but with
the help of their supplier, state and nation wide as well.”- Mia Trevelyan
Grassy Bar will be providing
their delectable delicacy for the BBQ at the end of the month! We could not be more excited to team up with
another local family business to offer the best.
Oysters and Sauvignon Blanc are a
classic duo. The bright acidity of the
wine dances gracefully with the saltiness of the sea. Stolo Family Vineyards’ Sauvignon Blanc shows traditional varietal
characteristics; light body, crisp
acidity and minerality, tangerine peel, and citrus notes. This style shines when paired with the salty,
briny notes of the oyster.
I’m ready to slurp, sip, and
enjoy these two local, classic, first-class, family crafted delights that are cultivated
with love.
*A few tickets are still available for the June 23rd BBQ, come join us! Tickets
