Tagged: Parsonage

Parsonage: Onward to Monterey County and Beyond!

I first introduced you to Parsonage and its reserve wines here: https://decantingmonterey.com/parsonage-reserve-wines-my-kind-of-big-reds/ and its non-reserve estate wines here: https://decantingmonterey.com/parsonage-back-to-the-estate-with-2017-releases/. 

Now we are going to get outside of Parsonage’s sweet spots of Carmel Valley and Arroyo Seco AVAs by presenting wines labeled “Monterey County” – and even “Central Coast”!  This post represents the beginning of our transition outside of Monterey County wines and into San Benito County, specifically to Paicines, which I will describe more in the next blog. 

I have 3 red blends for you today.  Sadly, two of them are already sold out – we will need to wait for the next vintage to be released! 

2017 Parsonage The Aussie Red Wine, 15% ABV, $38 (#15*) 50% Cabernet Sauvignon, 50% Syrah

2017 The Aussie was so delicious, I had to go back and buy more.

From the Winemaker: “Our popular, magical blend of Cabernet Sauvignon and Syrah. We like to pair it with rack of lamb or duck. This is a big red wine.”

My Review: Blueberry, blackberry and earthy, with silky-smooth yet full tannins.  An elegantly balanced extended finish.  This wine is my kind of wine – I went back and picked up more!  Now it appears to be sold out.  April 2020

2017 Parsonage Wild Card Red Wine, Monterey County, 15% ABV, $38 (#85*)

“The Wild Card is a Complexity Bomb.”

From the Winemaker: “This is the tenth iteration of Frank’s wild and crazy idea to make an experimental blend from all of the varietals in our barrels. Forgive my failure to curb my enthusiasm but this 2017 Wild Card red wine is the best one yet!

“Each and every vintage has been fascinating and delicious, but 2017 wins by a landslide. This is the biggest, richest, most fascinating of all of them. As full-bodied as it is, it is still elegantly balanced. The Wild Card is a complexity bomb. Those six components of Merlot, Cabernet Sauvignon, Syrah, Petit Verdot, Grenache, and Pinot Noir have fused in synergistic harmony to create some serious magic…

“The nose opens with a burst of floral and spice notes, star anise prominent, followed by hints of the full spectrum of red, blue, and black fruit and berries. The mouthfeel is full of texture with fine, ripe, silky tannins. All of the fruit reappears on the palate including red currant, pomegranate, raspberry, cherry, blueberry, and blackberry.

“By patient, vigilant mindfulness I can identify the constituent varietals one by one. Merlot with its foundation of cherry and red currant, Cabernet Sauvignon by its cassis and tannic backbone, Syrah from its savory hint of umami, Petit Verdot with its blueberry and drier finishing tannins, Grenache for its floral and spice notes, and finally, Pinot Noir for its bing cherry, cola and subtle Earl Grey black tea notes.”

My Review:  We tasted this wine along with all of the current releases back in June. We found this mélange of both Rhône and Bordeaux varietals to be refreshing.  With so many different grapes and flavors, we, however, couldn’t align it to distinct flavors as well as Parsonage could.  I was able to re-taste this wine with a friend in October.  Ruby in color, raspberry and currant on the nose, cherry and currant on the palate with a nice, lingering finish.  My friend enjoyed it so much she took two bottles home!

2017 Parsonage The BDL, Central Coast, 15% ABV, $42 (#173*)

The BDL sold out quickly – by fans who remembered its predecessor!

Winemaker’s Notes: “BDL is shorthand for Bordelais, a wildly popular (but illegally named) wine we produced years ago. This exquisite Bordeaux blend is 52 percent Cabernet Sauvignon, 24 percent Merlot, and 8 percent each Petit Verdot, Malbec, and Cab Franc. It has all the bells and whistles Bordeaux lovers expect from an elegantly balanced and much more expensive bottle that crosses the Atlantic to get here.” (This wine has some juice from Paicines AVA – I’m guessing the Malbec.) This wine sold out very quickly.

My Review: Very dense dark red in color.  Bodacious dark nose – sweet dark cherry and caramel.  Rich dark fruit on the palate, with some sweeter bright cherry fruit on the finish, bordering on a port-like finish.  Slightly vegetal with a little leather.  August 2020

You can obtain the Wild Card and other Parsonage wines directly from the winery here and pick them up at the tasting room or have them shipped to you.  Join their wine club for 20% off.  You can also visit their tasting room by appointment only in Carmel Valley Village (“the village”) Monday-Friday 12-5  and weekends 11-5. Make a reservation in advance here.

The Parsonage wine tasting parklet is spacious and the staff, very attentive to CDC protocols.

*Refers to wines tasted while Sheltering in Place on Sharon’s personal Facebook group “Sharon’s Central Coast (Monterey) Wine Blog” – including non-Central Coast wines.

© Decanting Monterey 2020

Parsonage: Back to the Estate with 2017 Releases!

While Parsonage ingeniously sourced fruit from elsewhere in the aftermath of the 2016 Soberanes Fire, we are glad their 2017 vintages are being released! We tasted these wines at a soft-opening test of their COVID-19 social-distancing procedures back in June 2020. 

Parsonage learned a lot from our dry run of their pandemic tasting procedures. Heh.

Parsonage was the winery that showed us Carmel Valley could make the kinds of big reds I love and is the reason I am a Syrah fan these days.  In addition to the big Cabernet Sauvignon and Syrah wines and blends, Parsonage makes some delicious, big Pinot Noirs – their Estate Pinot Noir (below) and their reserve “Hawk” Pinot Noir (reviewed here:  https://decantingmonterey.com/parsonage-reserve-wines-my-kind-of-big-reds/).

2017 Parsonage Estate Pinot Noir, Carmel Valley, 15% ABV, $42 (#77*)

The Parsonage Estate Pinot Noir – their lightest red – is still a BIG wine!

Winemaker’s Notes: “While this is the lightest red we make, it’s still bigger than your average Pinot Noir. An easy drinker, this wine does not need to be paired with food. But we like it with roast chicken, salmon or even some cheese and crackers. We get ripe cranberry and a hint of Earl Grey tea. Mouth-watering acidity and elegance on the luscious vibrant finish.” This wine spent ~8 months in neutral oak. 

My Review: I’m not a big Pinot Noir fan, yet I really enjoy the richer style of Parsonage’s Pinots. Less complex than the “Hawk,” this is a wonderful, enjoyable wine – smooth and delicious fruit on the bouquet and palate, with a little lingering bitterness.  June 2020

2017 Parsonage Estate Syrah, Carmel Valley, Monterey County, 15% ABV, $42 (#87*)

So happy to have the estate wines back – the 2017 Syrah!

Winemaker’s Notes:  “Big and rich is a great way to describe our 2017 Estate Syrah. Perfect balance and fully ripened tannins allow for a big, beautiful finish without dissonance. The bouquet is a swirl of toasted French oak vanillins that perform an olfactory fakeout with the very ripe Syrah skins that together say caramel mocha. Right behind that is a ripe black raspberry/black currant fusion. All of these aromatics manifest on the palate creating a melange of bittersweet chocolate caramel accented with sea salt (derived from the umami flavor of Parsonage terroir).”

My Review: Deep purple in color.  Black cherry on the nose. Palate bursting with black fruit, spice and bay leaves. June 2020

You can obtain these wines directly from Parsonage here and pick them up at the tasting room onr have them shipped to you.  Join their wine club for 20% off.  You can also visit their tasting room by appointment only in Carmel Valley Village (“the village”) Monday-Friday 12-5  and weekends 11-5. Make a reservation in advance here.

Estate Vines at Parsonage.

*Refers to wines tasted while Sheltering in Place on Sharon’s personal Facebook group “Sharon’s Central Coast (Monterey) Wine Blog” – including non-Central Coast wines.

© Decanting Monterey 2020

Parsonage: Creative Sourcing Makes an Intriguing Portfolio

Many wineries source grapes from other vineyards and regions.  Some don’t even have their own vineyards and produce amazing wines through innovative sourcing.  Parsonage grows Syrah, Cabernet Sauvignon, Merlot and Petit Verdot on its 7-acre estate vineyard.  So where does this Carmel Valley winery get its other varietals – or grapes to supplement in the 2016 Soberanes Fire vintage?  From Chesebro’s Cedar Lane Vineyard in Arroyo Seco – a great alternative! 

From Parsonage Wine: “Parsonage is a boutique, family-run vineyard and winery located in the heart of Carmel Valley. We produce big, bold, red wines at a small scale. We named our wine Parsonage because the Parsonage is where the Parson and his family live. We’d love to meet you on your next Carmel Valley wine tasting and are open Thursdays through Mondays by appointment.”

Inside and Outside the Parsonage Winery, April 2019

I’m presenting three wines which Parsonage sources from the Arroyo Seco AVA: the 2018 Grenache Rosé, the 2016 Grenache-Syrah, and their 2016 Cyrano Red Wine.    We tasted these wines with friends as we helped Parsonage test out their reopening operations during the COVID-19 pandemic. Parsonage says they learned a lot from our trial run.  😊

2018 Parsonage Grenache Rosé, Arroyo Seco AVA, 15% ABV, $29

2018 Parsonage Grenache Rosé – Light and Refreshing

From Parsonage Wine: “A perennial warm weather favorite. And a surprise to everyone who thinks they don’t like Rosé! Made with Grenache grapes. Refreshing and dry. We get raspberry and strawberry with back notes of spice and stone fruit. These elements play out on the palate with a delightful fullness and a crisp finish.”

My Review: The grapes for this wine comes from Mark Chesebro’s Cedar Lane vineyard in Arroyo Seco.  Very light in color, almost golden.  Peach and apricot – a very light and refreshing Rosé.  June 2020

2016 Grenache-Syrah, Arroyo Seco AVA, 15% ABV, $34.  70% Grenache, 30% Syrah

The 2016 Grenache-Syrah is a delicious blend.

The Parsonage Grenache-Syrah has frequently been a favorite.  The Parsonage Village Vineyard is quite small yet powerful.  They grow no Grenache and, with the Soberanes fire in the summer of 2016, their Syrah also needed to be sourced from another AVA.  Fortunately for us, their long-standing relationship with Mark Chesebro’s Cedar Lane Vineyard in Arroyo Seco provided them the capability to produce this vintage from a year that was extremely hard for Carmel Valley wineries.  This wine is on their Premium Tasting list – a big wine to start with right off the bat.

This is a classic Southern Rhone wine from Parsonage Wines: “This easy drinker pairs nicely with cheese & crackers. We joke that we should re-name it the “universal donor” even though that isn’t the perfect analogy. But you get the gist of it – this wine seems to be universally loved, no matter what your favorite varietal is. 70 percent Grenache and 30 percent Syrah. Fully dry. Medium-bodied but rich. Notes of black, red and blue fruit with a hint of spice on the finish..” 

My Review:  Dark fruit and a bit of alcohol on the nose.  Black tea, chai, white pepper and cinnamon on the palate.  A bit brash, but we liked it.  For a medium-bodied wine, it is a big one.  Must be that 15% alcohol on top of the fruit.  I re-tasted this wine in August and detected no brashness right out of the bottle – it was just a yummy wine. I need to get more of this vintage, if possible!! June 2020 and August 2020

2016 Parsonage Cyrano Red Wine, Arroyo Seco, 15% ABV, $26. 70% Merlot, 30% Syrah

The 2016 Cyrano is sourced from Arroyo Seco AVA.

Another Parsonage – this time an everyday wine and a favorite.  For a long time, this wine was called “Snosrap” (Parsons spelled backwards).  The label was a beautiful Mary Ellen Parsons quilt of Cyrano smelling a glass of wine.  A marketing expert suggested they simply call this red blend “Cyrano.”  Thus, the current naming of this wine. 

From Parsonage Wine: “Our versatile red table wine easily pairs with a variety of different foods. We think it goes especially well with pizza and spaghetti with red sauce.  This vintage is full bodied. A blend of 70% Merlot and 30% Syrah.  Rich, ripe and voluptous. The Cyrano is one of our best sellers.”

My Review: Slight brownish tint, inky and “Camembert” on the nose.  The palate is smooth with bold, intense fruit, with herbal notes. This vintage is particularly delicious.  Recommending snapping up some – great wine at a value price.   

Once we are on the other side of this fire emergency, you can obtain these wines directly from the winery:  They offer flat rate ground shipping for $14.99. Join their wine club for 20% off.  You can also visit their tasting room by appointment only in Carmel Valley Village (“the village”) Thursdays through Sundays, 11 a.m. – 5 p.m. You can make a reservation from their home page:  Parsonage Wine.

© Decanting Monterey 2020

Where There’s Fire, There’s More Than Smoke Taint

Billowing Smoke from the Carmel Fire Photo Courtesy of Deborah Stern

Over this past week, one fire after the other has sparked in Monterey and Santa Cruz counties, turning our sunny blue skies into a creepy gray and orange. Things are not normal. When the River Fire started burning this past Sunday, my first thought was our Santa Lucia Highland and Monterey AVA grapes all the way down the River Road Wine Trail. Alert after alert about residences being evacuated made this much more concerning and real – lives and homes at stake. When the Carmel Fire down east of Cachagua broke out on Tuesday, my worry turned to all my favorite Cachagua vintners – which I had just talked about in this blog. And to my friends who live in the valley. This fire goes well beyond smoke taint as residents, including our vintner friends, are evacuating and their wineries are being threatened of destruction. And then there is the Bonny Doon Fire up in Santa Cruz, with its evacuees sheltering in my little town and its smoke turning our skies so strange, with our sun at times appearing red. These fire threaten more than a single vintage – they threaten residences – including vintners and their families, entire vineyards, wineries, inventory, and years of production. Let us hope they can be contained.

Carmel Valley Smokey Sunset Photo Courtesy of Deborah Stern

I had planned to take a moment out of regular wine reviews to talk about what happens when things don’t go right.  But I wasn’t expecting them to go so devastatingly badly.  This is a retrospective of the impact of fire and smoke of what happened to wine production when the Soberanes fire hit Big Sur in 2016.  What happened in 2016 will now look like a blip compared to what I expect will be the damage from these August 2020 fires.  I only know of one winery which sustained direct fire damage from the 2016 Soberanes Fire. 

The 2016 Soberanes Fire started in July from an illegal campfire, before the grapes were fully mature, but it kept going through October, growing to a 90,000-acre fire.  The smoke from this fire was intense throughout the region, but only a single Monterey County AVA suffered the smoke damage – Carmel Valley AVA.  I became obsessed with learning more about the impact of this fire and what steps my usual wineries took as a result. 

First, I had to discover why just Carmel Valley.  After much research, I came up with 2 primary reasons.  First, the location, with Carmel Valley just north of the fire.  Second, the Monterey Bay’s 2-mile deep Submarine Canyon.  The winds off the Monterey Bay are stronger in the other AVAs, as it goes swooping down the Salinas Valley all the way down and throughout even the most southern AVAs.  Those winds just lightly creep into Carmel Valley. 

What did the Carmel Valley wineries do?  Many wineries tossed their fruit, some bottled it anyway to capture the unique flavors, some blended smoke tainted juice with juice from another AVA and changed their maturation techniques, some only offer their smokey wine if you inquire about it in the tasting room and refuse to sell it if you haven’t tasted it – know what you are buying, or they instead sourced grapes from one of the other AVAs.

I presented a class for the Northern Virginia American Wine Society last fall and I challenged them to identify what was so different between two 2016 Syrahs – same vintage, different Monterey AVAs:  one from Arroyo Seco and one from Carmel Valley.  I didn’t tell them about the fire.  There were a lot of guesses around the room, but only Chris Pearmund, the owner/vintner of Pearmund Cellars, guessed right:  smoke.

The wines aren’t ruined – they are interesting, different.  A high-quality smoke tainted wine can still be a very good wine.  And sometimes only a discerning palate will figure out it is smoke taint.  They are surprised I can detect it on the nose or palate, saying I am especially sensitive to it – but maybe it is simply because I know it is there.  Some wines might taste a little like ham hock, while others might leave a stronger aftertaste of smoke or ash.  It doesn’t dissipate over time – it will never truly go away.  And you might appreciate the wine because it represents a moment in time when things didn’t go right, yet the winery had the guts to produce it anyway. 

As an example, we were consumers of the Bernardus Marinus 2008 because it was special.  And Parsonage boldly made their 2016 wines – either sourcing fruit differently, blending it, or maturing it in neutral oak.  Sometimes when I taste their 2016 Rocco Reserve Syrah, I notice it more – as if you are at a camp fire, roasting S’Mores.  Recently, we decanted the Rocco and barely detected any smoke taint at all – just its usual deliciousness.  And smoke taint is barely detectible – sometimes not detectible at all – in their 2016 Tanner Reserve Cabernet Sauvignon. 

Clever winemaking techniques saved these precious 2016 Parsonage Reserves

My advice is be an educated consumer – know which vintage you are drinking and which AVA your grapes are coming from if you are looking at wines from a region affected by fire.  Read the reviews, taste before buying if you can, and figure out for yourself if you like it or not.  It is all subjective!

The tasting rooms throughout the valley were just recovering from the lack of 2016 wines to pour to guests.  They were just starting to roll out their post-fire wines when they were shut down for COVID and some later reopened on an outdoor tasting/curbside pickup basis only.  While there is never a good time for a devastating fire like this, I can’t think of a worse time.  I believe everything in Carmel Valley Village and River Road down to Arroyo Seco is shut down right now.  Give our vintners some space and let’s hope and pray not everything is destroyed. 

© Decanting Monterey 2020

Parsonage Reserve Wines – My Kind of Big Reds!

Reviews of Parsonage Estate Reserve 2016 Rocco Syrah, 2016 Tanner Cabernet Sauvignon, and 2017 Hawk Pinot Noir

I’m going to take us north from Cachagua to talk about a few wineries we “discovered” with vineyards just south of Carmel Valley Village. I’ll come back to Cachagua in a few posts.

We discovered Parsonage during one of our wine tasting outings to Carmel Valley many years ago.  During that time, it seemed every time we came to the valley, there were new wineries and tasting rooms popping up.  We were at Joullian Vineyards and asked where else we should taste.  The tasting room manager made a call to Parsonage’s winemaker, Frank Melicia, who wanted to ensure we were serious wine buyers before he’d let us come up to the winery.  And thusly began a beautiful relationship! 

Bill and Mary Parsons planted the seven-acre Parsonage Village Vineyard in June 1998, with their first harvest in 2000. According to Parsonage, the vineyard is planted to 3 ½ acres of Syrah, 2 acres of Cabernet Sauvignon, 1 acre of Merlot and 1/2 acre of Petit Verdot. Starting at a meager 200 cases back in 2000, annual production today is in the 1500-2000 case range. The Parsons were the first to plant Syrah in Carmel Valley and their wines are the reason I am now a big Syrah fan. 

Parsonage has made five estate reserve wines:  Bixby (Petit Verdot), Dario (Merlot), Hawk (Pinot Noir), Rocco (Syrah), Tanner (Cabernet Sauvignon), and Xandro (Red Blend).  Their reserve wines are named for Bill and Mary’s grandchildren. Mary’s exquisite quilts are featured on the labels and in the tasting room (you can view them on their website). 

Glicee prints of Mary Parsons’s intricate quilts in their tasting room!

Two of these reviews are of 2016 wines. In the summer of 2016, the Soberanes Fire burned for months south of Carmel Valley. The smoke from that fire affected the grapes in the Carmel Valley AVA.  I’ll do a longer piece on the Soberanes Fire in a future blog, as its impact was significant. 

2016 Parsonage Estate Reserve Rocco Syrah, Carmel Valley AVA, 15% ABV, $80

2016 Parsonage Estate Reserve Rocco Syrah

Parsonage says this about the 2016 Rocco:  “This is our flagship wine and what we’re known for. It’s what our dinner guests ask for when they come to visit.  The Rocco is a big red wine to pair with steak or anything grilled or barbecued. We get brambleberry, grilled game, mocha, umami and spice. This wine is delicious now but could be aged for years and years.” 150 cases were produced. All neutral oak was used to mitigate smokiness – brilliant. 

My Review: We detected a little tar on the nose with ham hock and charcoal on the palate “in a good way – like S’Mores”.  This wine has a lot of fruit – it’s like you are sitting around a campfire with a mouthful of sweetness and tart.  The wine seems to work with the smokiness, making it part of its richness, not an offensive aftertaste.  In July 2020, we decanted this wine and enjoyed it even more – much smoother and even less ham hock.  As my husband says, a Rocco Syrah, even from the Soberanes Fire year, is still one of the most delicious Carmel Valley wines.  June/July 2020

I presented this wine at my Fall 2019 Northern Virginia AWS as a compare and contrast of a Carmel Valley 2016 wine with one from another Monterey County AVA.  I didn’t tell them about the smoke and I asked them what they tasted different in this wine.  There were many guesses before the owner of Pearmund Winery guessed smoke. 

2016 Parsonage Estate Reserve Tanner Cabernet Sauvignon, Carmel Valley AVA, 15% ABV, $80

2016 Parsonage Estate Reserve Tanner Cabernet Sauvignon

According to Parsonage: “This Cabernet Sauvignon is a burly beast of a wine and the fastest selling vintage we’ve ever made. When folks try it, they buy it. The nose is full of dark fruit with hints of barrel toast. The palate is full of blackberry, black cherry, and tobacco leaf.  Nicely integrated tannins and a long finish. We aren’t fancy and like to pair it with a burger.” 100% Cabernet Sauvignon.

My Review: Glass-coating rich, this wine had a little sulphur and green olive on the nose, followed by umami flavors of pepperoni dipped in a good marinade.  Very robust and delicious Cabernet Sauvignon.  Little to no detection of smoke taint, despite the 2016 vintage. June 2020

2017 Parsonage Estate Reserve Hawk Pinot Noir, Carmel Valley, 15% ABV, $60

2017 Parsonage Estate Reserve Hawk Pinot Noir – Photo courtesy of Parsonage

From Parsonage: “A magnificent expression of the varietal character of Pinot Noir California style. All of the beautiful floral spice found in its elegant sibling (the Estate Pinot) but with black cherry and black raspberry and Darjeeling muscatel notes in a bigger, richer, fuller version with an extra dollop of yum. The Hawk is truly high viscosity Pinot on steroids.” Aged in new oak for ~12 months.

My Review: Very berry on the nose. More structure than the Estate Pinot Noir, yet smoother. Intense berry, black tea and a bit of tobacco on the palate. The Hawk is a delicious Pinot Noir enjoyed and highly regarded even by my Burgundy fanatic relatives. June 2020

You can obtain their wines directly from the winery:  They offer flat rate ground shipping for $14.99. Join their wine club for 20% off. 

  • Photo courtesy of Parsonage
Parsonage has moved all tastings outdoors on their genius parklet!

You can also visit their tasting room by appointment only in Carmel Valley Village Thursdays through Monday, 12-5 p.m. You can make a reservation from their home page here. 

Just in Time for the Weekend: Carmel Valley Village Tasting Room Update!

As I started to write my first blog posts, I realized, if I am going to do a Real Wine Blog, that I need a lot more photos. It’s been kind of overcast and cool in Pacific Grove, day after day. Last weekend, I decided I would drive out to Carmel Valley Village where I would be sure to find some warmth and sunshine and could take some pictures of the tasting rooms. I was able to check out their outdoor wine tasting venues, as that’s what’s permitted here in Monterey County as of this writing. A nice warm sunny day, lots of wine flowing everywhere. Except to me – I was on a mission!

I parked in front of the former location of Mercy’s tasting room and set out on foot.  (I miss Mercy so much.) The tasting rooms in Carmel Valley Village are easily walk-able, unless you are intending to buy a lot of wine!  As you go through this list, please remember we are living in a very fluid situation right now.  If you are planning a wine tasting visit, the best option is to review the winery’s web page to see if they are open and if you need a reservation. Safety is the most important feature of each of these venues.

I began my trip with Massa Estate, 69 W. Carmel Valley Road, as it was where we started our Monterey County wine exploration way back when. It is the first tasting room as you enter the village. The owner, Laurie Massa, welcomed me in, showed me their tasting list, and allowed me to take photos of their outdoor space.  Massa has an incredible outdoor space to not only taste wine, but also for food. Local Chef Michael Jones is here with a very special menu – you can taste the wines and order a meal – or carry one out.  So many cute, outdoor tables with umbrellas – it’s just adorable here. In addition, there’s croquet in the front lawn so you can come, play, and relax. Open Saturday-Sunday, 11 a.m.-5 p.m.

Massa Estate has a cute, fun, yet elegant outdoor space.

The next winery I went to was Georis, 1 Pilot Road. We’ve always had a fondness for the brand, as Gaston Georis (Walter’s brother) once taught my husband French!  Their indoors wine tasting bar and room is very large (for better times). Their outdoor spaces are incredible for significantly socially distance tables for any sized party, even a larger, private event, as appropriate. I would feel very comfortable coming to Georis to do winetasting of primarily his great Merlots. Open daily, 11:30 a.m. – 5 p.m.

Georis has the largest outdoor space with distanced tables, and a vineyard setting.

Then I walked over to Seabold, 2 Pilot Road. I am not yet familiar with Seabold, so it was a good way to meet them and see their outdoor spaces.  They have smaller outdoor tables as well as big picnic benches and the occasional late afternoon music. Open Thursday-Sunday 12-5 p.m. 

Seabold: Great space and some music, too!

Cowgirl Winery, 26 Pilot Road, has incredible outdoor space for wine tasting and fun – open 11:30-5 daily.  (Sorry, I didn’t make it there to get pictures.)

Even though their wines come from elsewhere, I include Twisted Roots in my blog because of their tasting room location at 12 Del Fino Place (oh, and we enjoy their great wines).  They also have a nice outdoor setup on the side of their building open Thursday-Sunday 12-5 p.m.  Reservations suggested.

Twisted Roots has an excellent, quiet outdoor space for wine tasting!

I walked by Bunter Spring at 9 Del Fino Place, which is not doing public tastings until further notice.  Mark Bunter told me he is doing pickups by appointment, free local delivery, 20% off any six bottles, 25% off twelve bottles, and half-price shipping to CA, DC and FL only.

Bunter Spring is closed for tastings and Idle Hour is moving down the street!

Idle Hour right next door had a big sign saying they were moving in with Big Sur Vineyard’s tasting room at the end of the street.  That was welcome news to me, as collocation with Big Sur will probably result in a more constant presence than the out-of-town Idle Hour could always provide.

Big Sur Vineyards at 1 Del Fino Place was setting up as I dropped by.  Owner Lenora Carey showed me something really cool they are using for their outdoor wine tastings – wine vials that look like big test tubes called “taste tubes!”  Customers receive the flight of wines in a tube rack and pour their own when ready, improving social distancing during the tasting. Open Thursday-Sunday 12-6 p.m.

Big Sur Vineyards is using these cool “Taste Tubes” for a more touch-free experience!

Joullian, 2 Village Drive, is open daily 12-4 p.m. – reservations required.  They had a couple of small tables visible on their front patio.

Bernardus is still closed for in-person wine experiences due to their current focus on wine production and some virtual wine tastings.

Boekenoogen, 24 W. Carmel Valley Road, has an incredible outdoor patio, so their transition to outdoor operations was very easy.  They are open daily, 12-5 p.m.

The lovely patio was occupied, so photos will have to wait.

I’d been talking to Rombi Wines, 1 Center Street, which, like the rest of the wineries, had just set it all up for indoor operations when the order came down to move things outside.  Sal Rombi was able to create a relaxing, quiet spot to taste his big wines just in front of his tasting room.   Open Saturday-Sunday 12-5 p.m.

Rombi’s first outdoor tasting guests!

Joyce, 1 E. Carmel Valley Road, has a nice outdoor space and some great wine sales.   Reservations preferred; weekends also first come, first served.  Wednesday-Friday 12-5 p.m.  Saturday-Sunday 12-6 p.m.

Over to Albatross Ridge, 9 E. Carmel Valley Road, which showed me their outdoor space behind their tasting room – a lovely space with plenty of tables.  Sunday-Thursday 12-7 p.m.; Friday-Saturday 12-8 p.m. Reservations preferred.  They are open in Carmel-by-the-Sea, as well.

Finally, a very short walk over to the old White Oak shopping center at 19 E. Carmel Valley Road, where the rest of these tasting rooms can be found: 

We were invited several weeks ago by Parsonage to help them test-drive their indoor wine tasting procedures (they learned a lot from our visit, as we tasted EVERY wine!) – only to have to revamp their procedures and space for outdoor operations.  They have built a parklet and are able to serve several tables outdoors.  Reservation required.  Thursday-Monday 12-5 p.m.

Parklet photo courtesy of Parsonage – very clever!

Rexford Winery tasting room is closed.  For a limited time, they are offering complimentary shipping on new orders of 3 or more bottles.  Chesebro tasting room was likewise closed. 

Windy Oaks is using a couple of small tables in front of its tasting room for outdoor operations.  The staff is very welcoming.  According to their website, the Carmel Valley tasting room is open Friday-Tuesday 12-5:30 – reservations recommended. Their Carmel-by-the-Sea location is open for limited tastings Wednesday-Monday 12-6 p.m. by reservation.

 I Brand also has some small outdoor tables and is open Thursday-Sunday 12-6 and by reservation.  

These wineries are so happy to be sharing their wines with you.  I hope, if you get a chance, that you will get out to the valley and try some yourself.  Check to see if they require a reservation and confirm they are open.  It all looked good to me!  Come on out, give it a shot come out and support your local vintners.

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