Drink What You Like

I get a lot of self-imposed neophytes in the tasting room.  Most are very shy about telling me “they know nothing about wine.”  I’ll ask them if they prefer white wine, red wine, or like both.  They’ll pick one and I’ll reciprocate with, “See, you already know something about wine, what YOU like.”  This is, quite frankly, the most important thing you’ll ever need to know about wine.

Wine has been celebrated for thousands of years.  It holds agricultural, religious, and historical significance. For centuries, wine has been woven through the facets of the everyday life of the common man.  Not until the 20th century was wine perceived as a luxury good surrounded by this notion that you had to be in the know to partake.  Ratings, medals, websites, classes, flashy label designs, and marketing schemes all developed to tell you what wine is hot and what you are supposed to be drinking right now.  Most people feel lost and are afraid to admit it.

You don’t need any of that. You need your mouth and your nose.  It’s mindblowingly simple.

If you are truly interested in wine, into finding the one that makes your mouth sing, then get out and try as much of it as you can.  You are the only critic of your taste buds.  Have fun with it.  Pick up a $6 bottle of wine and give it a try.  Like it?  Great!  Pick up a different bottle next time, go wine tasting, or grab a glass of wine at a restaurant.  Don’t be afraid to try different types, it’s only wine.  If you like it, fantastic!  Put it in the “like” column.  If you don’t, there’s always next time.  But, at least you know. You are beginning to form your own opinions about what YOU like and more importantly, what you don’t like.  

So, next time you wander into a tasting room, don’t be shy.  Boldly tell the person behind the bar you are on a quest for the perfect wine for you.

Harmony Cafe:A Little Bit of Italy on The Central Coast

Being part of a business that is not on the beaten path, I find myself seeking out other establishments that have chosen that course as well.  More often than not, finding an out of the way place, is usually well worth it.  For months, I have heard a growing buzz about Harmony Cafe and finally got the chance to visit today for lunch.  This truly hidden gem is located in the old Harmony Creamery building.  Upon entering, you are immediately transported to a small cafe along the Amalfi Coast of Italy.  Loud scratchy records from a tiny old-fashioned record player greet you.  The smell of something wonderful cooking in the back fills the air and you immediately want one of everything on the short but concise menu.  

I had been hearing rumors of the eggplant burger and that was what I had my sights set on.  I was tempted by a few other choices on the list, but decided to stick to my guns.  I ordered up and also grabbed 3 small cranberry pistachio biscotti to snack on as I waited.  I was immediately envious of the biscotti.  I have tried several times to make the exact same recipe, but mine were dense and not as nearly as light and crumbly as the cafe’s.  I watched Giovanni, the owner and chef, pop in and out from the back grabbing spices and such.  He was busy preparing for one of the few dinners they host being held that evening.  

Looking around, I wished I could stay and eat lunch, but knew I had to head off to the winery.  The cafe is so quaint, so relaxing, and really cute.  As I was handed my burger, I immediately knew I would be back again.  I could smell the burger and could not wait to get to work to try it.  As I expected, Harmony Cafe’s food lived up to the rave reviews I had been hearing.  Simple and yummy.  Also, not over priced.  I will undoubtedly be back and will hopefully make it to one of the dinners.  I hear it’s a tough ticket to get.

Double Digits

First Harvest: 2004

This past Saturday brought the last day of 2013 harvest for us as we picked our cool climate syrah from the vine.  Last Saturday also marked the end of our 10th harvest here at Stolo Family Vineyards. As I sit here and reflect, I am struck with how much we have accomplished as a small winery and how much our family has changed.  We’ve had many new additions to the family; births and weddings.  We’ve also had many, many losses; most recently, my Grandpa Stolo.  His passing affects me most definitely as a granddaughter, but curiously as a businesswoman as well.  

Dominick Stolo at work circa 1957

My grandfather, Dominick Stolo, started Stolo Cabinets out of his garage in Orange County in 1953.  It slowly grew into a thriving business my father, Don, eventually began running.  My dad has since taken Stolo Cabinets to a new level of success  I know my grandfather was pleased to see.  I watched my grandfather and father work closely through my childhood and adult years.  I saw what it took, and sometimes, how difficult it was, to run a family business.  It isn’t easy to build a business around a family, but it can be done.

Stolo Cabinets: Late 1950's

Family is one of the cornerstones of this winery and I hold it dear to my heart.  We are dedicated to producing a hand-crafted, quality wine we are proud to put our name on.  My grandfather did get to see the first 10 years of this winery take shape.  He got to see his son venture down the same entrepreneurial road he did and his grandchildren join in the journey.  

I plan to continue down the path.  I plan to follow in his footsteps, adding my touches along the way.  They are large shoes to fill.  But, hey, I’m a Stolo.

First Day: Stolo Family Tasting Room, November 2012

Inheriting Trouble

There is a lot of history behind the property where Stolo family Vineyards now sits.  Probably the most noted was

Dairy Barn

that of owners Salvadore and Katherine Berri back in the early 1900’s.  Salvadore (Sam) was an Italian-Swiss immigrant who landed on the Central Coast of California and became a dairy farmer.  Sam and Katherine built the beautiful barn that still sits on the property today to house their dairy cows.  The farm was very lucrative selling their dairy products to the nearby Creamery in Harmony.  But, Sam was also an Italian, and wine was in his blood.  In his native land, he learned the basics of wine making.  After settling here, Sam began purchasing grapes from the York and Pesenti Families in Templeton, the oldest grape growers in the area.  He started making wine and grappa (a grape based brandy consisting of alcohol contents of anywhere between 35-60%) on site for self-consumption and for his neighbors.

Cammozi's Saloon

Prohibition hit and Sam was barred from making wine and grappa further.  Sam decided to dig an underground cellar under the barn where he placed his still and barrels and secretly continued to make his wine and fiery grappa, although it was illegal to do so.  Word got around that he was still producing alcohol and he began quietly selling the grappa to local saloon owners Rosa Camozzi and Joseph Reali.  Rosa and Joseph would then sell Sam’s “grape juice” at their saloon, Camozzi’s, in Cambria (now named Mozzi’s).  

"Prohibition Bust"- stock photo

Sam did get busted and sent to jail a few times for producing alcohol, but he continued to produce through Prohibition and afterwards.  The location of the underground cellar housing the still is still a mystery.  Sam and Katherine passed away in the 1960’s along with the information regarding where the secret cellar was.  The Stolo family has poked around in several locations searching for where it might be, but have yet to uncover it…..

Double Crossed

If you’ve been out to visit us here at the tasting room and vineyard, you’ve most likely noticed the two crosses perched high upon the hill, watching over the Stolo property.  Simple in construction, two old pieces of wood strapped together by barbed wire, but striking against the skyline.  I’ve had lots of people asking if I know why the crosses are there.

I do know how one cross made it up to the hilltop.  The previous owner of this property, as he tells it, put one there during his time of need.  Being a religious man and having had fallen on difficult times, he dragged two large pieces of wood up the steep hill, strapped them together and plunged the makeshift cross into the ground next to the cross that was already in place on the hill.  He immediately felt a sense of inspiration after placing his worries into that hilltop cross.  Every time he felt overwhelmed he would gaze up at the cross and feel a sense of calm, knowing that someone was watching over him.  

How or why the original cross was erected continues to be a mystery along Santa Rosa Creek Road.  Descendants from families that have lived along this road for decades know almost everything about the evolution of Santa Rosa Creek Road except the origin of that one cross.  Most people believe that someone is buried up there since it was common practice back in the day to bury the dead at the highest point possible, closest to God.  No one feels the need to dig around to find out.

Whatever the story is behind the original cross, it is obvious that both crosses were placed high upon the hilltop for meaningful reasons.  You can still feel it to this day, a sense of peace when you gaze up at the two.  It is a beautiful sight.

 

The Perfect Duo

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

Our Doors Are Open




It’s been 2 months since we opened our tasting room doors and I am completely overwhelmed with the response we have received.  We truely had no idea what to expect.  Would people show up?  A scarey question to ask.  Luckily they did, and have been ever since.  We've had the pleasure of hosting locals and tourist.  All curious about our wines and our story.  All more than happy to leasurely sip wine and enjoying their surroundings.  I think the goats have gotten as much attention as the wine.  But, that's what the goal has always been.  To be able to invite our guests to come out and see where the wines are grown and experience first-hand the beauty and uniqueness of this location. 


It has been a lot of fun as well.  Meeting so many new people and watching them experience our wine for the first time, hearing their stories, and finding out how they wandered our way.   We could not have asked for a better first few months and look forward to a successful first year (fingers crossed).  It has been a very long road to get the doors open, and yet we are now only at the beginning of our journey.

*Photo by Brandon Follett of Bridge Street Inn, Cambria: www.bsicambria.com

Favorite Cambria Spot: Red Moose Cookie Company

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“Oh my Gosh!!!” exclaimed my five year old when he saw the Pumpkin Moose Pie being removed from the package.  That sentiment pretty much sums it up.  Red Moose Cookie Company does indeed make some seriously fantastic, unique cookies.

With names like Cinnful, Nutless Wonder, and Root Beer Float, it’s hard to pick your poison.  Not to worry, they are all simply delicious.  I’ve tried a few and plan to go back for the Root Beer Float cookies.  Customers are taking two  of these cookies, made with a root beer float reduction, and sticking a scoop of vanilla ice cream in the middle to get the full root beer float effect…yum!  A must try.

Here’s the low down on the three I have tried:

Peanut Butter Dream: Made with extra crunchy peanut butter and Reese’s Peanut Butter Cups, a peanut butter lover’s dream.  The cookies are BIG and full of yummy peanut butter goodness.   Soft and fresh baked.

Cinnful: The cookie that started it all.  An oatmeal cookie with cinnamon chips, toffee chips, and walnuts.  I thought it would be too sticky sweet, but the balance of the hearty oatmeal and the walnuts with the sweet chips is a genius concoction.

Pumpkin Moose Pie (this is a seasonal treat)- take two soft pumpkin spice cookies and smoosh them together with a decadent brown butter and vanilla bean cream.  Again, upon looking at, I thought it would be super rich and sweet.  But the creamy rich filling is perfectly off set by the spicy, doughy cookies.  A perfect match.

Getting your hands on these treats is not easy.  There is no website, but they do ship.  You can go to their Yelp page for phone number and information.  If you happen to be in Cambria, keep your eye out for their sandwich board signs around town.  The shop is located in the “Tin City” district, which is a bit removed from the main street area.   Red Moose does a great job leading you from Main Street to their little bakery via sign.  It’s reminiscent of a treasure hunt.  But, if you don’t see signs, you may be out of luck.  According to co-owner and baker, Roger Wall, they’ve had to take signs down several times this year due to sell out.

Get hold of these cookies and try for yourself! They will not disappoint.

The Simple Fun

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Over Labor Day weekend we took our boys to the annual Pinedorado celebration in Cambria.  The festival is a fundraising event put on by the Lions Club and has been going strong for 63 years.  It is a weekend full of small town fun: parade, vintage car show, food booths, games, and even two small rides for the tots.  We didn’t make it to the parade but wandered around the grounds on Saturday afternoon.  Our five year old tried his luck at a few games (my husband did as well) and our three year old had a blast riding the train and ringing the bell.  We had snow cones, walked around the vintage car show, and soaked up the celebratory vibe.

These yearly local events are one of the things I love so much about living on the Central Coast.  The simple fun.  It makes me feel like a kid again.

Good-Bye and Welcome

On Tuesday I headed over to the vineyard to take some photos of the property before the construction begins next week. As I walked around the property, I felt a bit of a bitter sweet sadness come over me. The sun was shinning but the air was cool and breezy. It was silent and I was alone, except for Chet and Betty, our two goats, who watched me through the fence. I had the distinct feeling that things were going be very different, very soon . Don't get me wrong, I am beyond excited that we are finally beginning the next stage of this project. It has been so long in the making that I still have to remind myself that we really are breaking ground next week.

But along with the evolution of our winery and vineyard, we, as a family, have to say good-bye to something very special. This property has been a haven for us all over the past years. We come here to escape the craziness of our lives and enjoy the company of those close to us. We come here to unplug and reflect on the simple things. We come here to feel the earth, feel the history that surrounds us. It truly is an indescribably special place.

Now, as read over this, I realize we don't have to say good-bye at all, but rather, welcome. It is time to share our special place with you. Time to create new memories that build on the old ones. Time to make some history of our own.

Pairing with a Top Chef

This past Sunday was a special evening for Stolo Family Winery.

A few months ago, I received a phone call from Charmaine Coimbra, the event coordinator for Friends of the Elephant Seals. She was putting together an auction item for their annual Grand Ole Soupabration Fundraiser and wanted to know if we were interested. The item consisted of a private dinner for 12 hosted at a Cambria beachfront manse. The private dinner included a 4 course meal prepared by Top Chef Texas contestant, Dakota Weiss. Would we be interested in pairing our wines with Executive Chef Weiss' creations? Heck Ya!!!

I arrived on Sunday evening to an unbelievable home located on the bluff of Cambria with stunning views of the ocean. I proceeded to get myself set up. Bringing in wine, chilling the Chardonnay, opening the reds, etc. All the while keeping one eye on Dakota working seamlessly in the kitchen doing her prep work. It took me approximately 10 minutes before I geeked out and told her how much of a huge fan I was of Top Chef. She was extremely gracious and we began talking about her experience on the show.

Quickly guest began to arrive to enjoy the sunset with a glass of bubbly and our little tete-a-tete ended. The guests were seated for dinner service after the sunset and the meal started off with a deconstructed plate of sweet potato blini, smoked salmon, deviled quail egg, and horseradish cream. It was like a build your own appetizer. We paired it with Stolo Family Vineyards 2009 Chardonnay. Fabulous match! The evening was off to a great start.

The second course came quickly. I barely had enough time to get the red wine glasses on the table. But when Dakota says it's go time, we go. The next dish was a tomato and white bean bisque topped with creme fraiche and little cheddar cheese madeleines. I poured the 2009 Stolo Family Vineyards Pinot Noir. Again, a really good fit. The tangy tomato and cheddar corn bread really brought out the subtle sweetness of the wine.

Third course, and I am already full, but looking forward to the beef tournedos atop a lobster and potato hash drizzled with black truffle jus. Good Lord! I poured the Stolo Family Vineyards 2009 Syrah. The guests really seemed to love this match up. I went through an extra bottle on this course.

Room for dessert? Always. The dessert was a version of a dish that Dakota prepared on Top Chef; a caramelized banana bread pudding topped with a bourbon hard sauce (think bourbon butter) and drizzled with brown sugar caramel. I was skeptical that our 2009 TreViti Zinfandel would work with this dish, but I was proven wrong. The sweetness of the dish was contrasted by the medium bodied red, giving balance and harmony.

What a fabulous evening. I felt a little guilty that I was "working" and really just enjoying talking about our wines and eating a 5 star meal while my husband was at home eating mac n' cheese with the boys. But Dakota packed up a little something for me to take home so the guilt quickly vanished.

Thanks to Charmaine, Dakota, Mark and Chris Landgreen, and Friends of the Elephant Seals for putting together such a wonderful evening. In advance, Yes, I would love to do another one!!

2012 So Far

2012 has started off with a bang, we've been busy! Treviti Wines poured at Red Wine and Gold again this January. The event is held by Rosary High School in Fullerton to raise funds to provide financial assistance to students. This year my sister, Breanna, and I poured at the event, both of us Rosary alumni. It's always a treat to return to your alma mater for a good cause!

Also in January, TreViti Wines took part in the Cambria Art and Wine Festival. This year, our 2008 Chardonnay was chosen to be paired with a dish for the sold out friday night kick-off dinner. Five local restaurants are chosen to create one course and choose one wine that will pair well with their dish. We were chosen by Robin's Restaurant in Cambria for the first course pairing, a fantastic crispy pancetta wrapped radicchio with pickled root vegetables and warm balsamic vinegar reduction. The Chardonnay complimented the dish beautifully.

Along with each pairing, the chef and winery are asked to speak about their dish/wine. Although public speaking is not my strong point, I think it went pretty well. I got a few laughs in the right places and applause at the end. Thank God. I keep telling myself, the more I do it, the easier it will become. Still waiting for the "easier" part.

The following day TreViti Wines poured its 2008 line up at the The Cambria Art and Wine Festival grand tasting along side 50 or so other wineries. We had many people stopping by the table to "retry" our Chardonnay from the kick-off dinner the night before and lots of fabulous comments on the wine. It is always a really fun local event.

Next Up: February we will be pouring our wine at a private dinner for 12 that was auctioned off by A Friends of the Elephant Seals Fundraiser Event this past winter. Chef Dakota Weiss from Top Chef Texas will be preparing the 5 course meal to pair with TreViti Wines. Another speaking engagement for me, but 12 people should be manageable. Looking forward to seeing how it comes together.