Post-Harvest…the Juice

So, it was a 3 week whirlwind of grapes, grapes, oh, and grapes. On Wednesday, we took a moment with some media guests (thanks again Donna, Tyler, and Mike!) to just do some tasting. And what we found was the fruit of our labor has led to the beginning of beautiful wines!

IMG_5175 2.JPG

2016 Estate Rosé

Aroma, wow, does this wine have it. It was watermelon and rose petals done in such an elegant way. I kept wanting to sniff the wine. The flavor was lovely as the rose petals carried into the palate in such a delicate and loving way. Admittedly, I teared up as that’s just how much I loved it. This rosé is our first and it was made from our Grenache in Templeton. I cannot wait to release this wine! It still has a little more time, but I could have easily drank a glass of it the other day.


2016 Estate Sauvignon Blanc 

It was a beautiful blend of tropical and stone fruit. I got white peaches with hints of guava and pineapple. It was light, but far from dull as the attack, acidity, and finish were all there. What amazed me with this wine was how delicate and sophisticated it was…it was at a level we hadn’t reached before with Sauvignon Blanc. The Sauvignon Blanc fruit came from our Adelaida vineyard.

2016 Estate Zinfandel

Because we had to taste a red, we tasted the Zinfandel, which had been barreled down a week or two ago. It was a wine in its infancy as it was still pretty bare of oak. That being said the fruit was there. Raspberries, pomegranates, and cranberries. It had touches of sweet cherry candy, but with time that will mellow out. I pictured Thanksgiving…turkey on the table with an herby stuffing. Since I am not a big cranberry sauce fan, I will gladly replace that berry flavor with Zinfandel.

IMG_5173 2.JPG

The other wines are still not done in the tank, but with 3 wines showing to be as wonderful as they were, I cannot wait to try the rest! The guys, Dad (David), Ethan, and Cody have done a fantastic job. The exciting part will be sharing these wines with you in the future. I think the rosé will probably be first, but the release date is unknown currently.

For now, stop in at the tasting room for our newest release, the 2015 Sauvignon Blanc. I’m loving this wine and we pair it with a Honey Chevre made by Vivant Fine Cheese & Central Coast Creamery!

Have a great Friday!



With the welcoming of Autumn, we are definitely in the midst of harvest. So far in the last month we have brought in from our Adelaida Vineyard: Sauvignon Blanc, Grenache, Zinfandel, various clones of Cabernet Sauvignon, Malbec, Cabernet Franc and Syrah. It has kept us the busiest we have ever been, but it is worth it to have our own fruit in the tanks.

The toughest thing this season has been deciding when to harvest. Normally, we are waiting on the brix (sugars), but this year we are waiting on the flavor and the seeds to go from green to brown. We have certain brix numbers we want to reach with each variety, but going too far over will mean not only higher sugar, but alcohol as well.


David & Cody talking about when to harvest this block of Cabernet Sauvignon

The weather has also been playing games ranging from hot-hot to mild days. The warmer the weather the faster things go, but with the mild days and cold mornings it slows things down. As farmers though, this is how it goes. The weather is always unpredictable; even with our technology, we cannot harness its wild side.

With the long days, one thing is for sure that we are at least spending a lot of time together.

Happy Harvest!




New Label & Logo

Our newly bottled 2015 Sauvignon Blanc will be coming out in 2-3 weeks, so I thought it would be a good time to mention…it has a new look! We decided that it was time to update our logo and label for the next chapter of our journey. We know many members and customers have loved our labels and logo, so it wasn’t an easy decision. It would probably be surprising to know that I, the one who created the labels, was actually up for the change. When I created the labels, I was in art school, loaded with projects, and had a very short deadline. For the circumstances, not too bad, but there have been challenges with our current look.

After a year of me trying to come up with a new design and looking at 100’s of labels, it was time for us to hand the project over to professionals. I worked with Kraftwerk Design in SLO to come up with our new concept. So, let’s walk through the different elements of the label.

The name…it’s the same, but we wanted Parrish to stand out more. So, on the labels it will read “Parrish” in black. I am glad to hold onto something from the past label/logo as it was important to me to not have a completely foreign label.


While we loved the tree, we wanted something a little bolder and cohesive across the bottles. Since we wanted to reflect our heritage, I felt a red seal would be nice. The rose is symbolic of our English heritage. That’s right, we are some English/Irish folks making wine!Parrish_Seal

The golf clubs are in memory of my great-grandfather Earl who had the 1st P.O. Box, planted 540 acres of grapes in Atascadero, and eventually had the golf corse (also in Atascadero). In the beautifully renovated rotunda, you will find a museum case that has some of the items from the golf course (so cool!). Since my great-grandparents and my grandparents, golf has been apart of the Parrish Family. I remember having a pair of pink golf clubs as a kid. We even have a golf pro in the family, my uncle, Patrick.


The museum case

The seal is embossed and foiled in silver and red. It looks beautiful (thank you Slo Digital Dogma).IMG_4355

The last change is we decided it was time to move to paper. I know this will be tough for some of our members to digest as they love the silk screening and believe me, I do too, but there were a lot of factors in the decision…one being that we wanted a classic look.


In conclusion, I have been so honored and humbled by all the wonderful words over the years about my work. Thank you so much and above is the new label completed.


PFV Team: Lynlee


Lynlee has been a part of the Parrish family for a year and a half. She has been a great ambassador of our wines as well as being a wonderful hostess to our patrons. You will just have to stop by on Friday & Saturday evenings to meet this charming woman with her delightful laugh.

What is your favorite wine & TV pairing?

Petite Sirah and American Horror Story

When you’re not at work, what can we find you up to?

Dog Park, creating new recipes with my herb garden, and exploring Paso wineries in the area.

Your first wine memory…what was the wine, who did you enjoy it with, and any other fun facts:

 I didn’t enjoy wines until my 30’s. I was with my best girlfriend in my garden and we had recently found out that her husband’s had an incurable cancer.  We enjoyed the moon light the garden and Ghost Pines Zinfandel.

What’s your favorite dish right now?

 Purans fire cracker shrimp and Salsa and Beers Orange salsa with fresh tortilla chips.

What musician could you listen to all the time & why?

Depends on my mood:

Edith Piaf always and forever my all time favorite artist.

Lois Armstrong…speaks to my soul.

Madonna…I don’t have to think about anything. Just fun music.

Tori Amos for moody music.

Marty Robinson for classic country

Patsy Cline for an amazing sing able songs.

Hole…Malibu when I feel angst and moody.

Too many artists. I can’t name one.


If you could be any wine, what wine would you be? 

Is Sake a wine……ok, Malbec.

Seeing Purple – Harvest 2016

On Monday we rang in the harvest season with our only green, golden grape-child, Sauvignon Blanc. It was beautiful and looks like it’s going to be a fantastic vintage! The rest of the season will be filled with blue, purple, and red grapes. Soon it will become a blur of purple as we will be harvesting a total of 11 estate varieties, forecasted to be 60 tons! This will be our busiest season ever, but our proudest.

Since 1995 we have been harvesting our own Cabernet Sauvignon, but this year will be the first year we harvest all estate fruit! Estate just means that it is from our vineyard. So, anytime you see “Estate” on a wine label, it means that the grapes came from that winery’s vineyard. Furthermore, it means that the winery has watched these grapes from slumber, bud, flower, veraison, ripe to juice. It’s a lot more work, but a dream for any winery. This is why this harvest will mean that much more to us.

So, what is on the line up…well, Sauvignon Blanc is one, but the other ten are: Cabernet Sauvginon (obviously, with it being us), Cabernet Franc, Petit Verdot, Syrah, Petite Sirah, Grenache, Mourvedre, Malbec, and Zinfandel. These grapes are coming from three terroir-diverse vineyards in Creston, El Pomar, and Adelaida, which are sub-AVAs of the Paso Robles District. Here’s a quote of my dad, David, from a recent article:

“Every year, the fruit is going to be different thanks to weather,” says Parrish. “But what we can count on are these three sites producing certain characteristics consistently. Creston, with its granitic soil and high calcium content produces grapes with beautiful color and flavor. El Pomar produces enormously round fruit and earthy flavors along with great mouthfeel. And in our Adelaida vineyard, with the mix of clay and calcareous, we get pronounced acidity, both full high tannins, great structure, and spice.”

This is why I find wine so fascinating is that every wine is going to be unique due to not only the variety, weather, winemaker style, but also the location (terroir) that the grapes were grown. As my dad says regularly, wine starts in the vineyard…how a vineyard is kept and its location will determine the grapes’ quality. So, here’s a cheers to the 2016 vintage as we feel it will be a great one!

Visit us next week (Labor Day Weekend, hurray!) at the tasting room as we’ll have out some of our Award Winning Wines!

Happy Harvest-


Wine & Cheese Séminaire

cheese event

Wine & Cheese Séminaire
Saturday, October 15th • 11am
122o Park Street, Downtown Paso Robles

Join Cecily Parrish Ray of Parrish Family Vineyard & Sophie Broban-Doering of Fromagerie Sophie for a guided journey of wine, fromage, viande (meat), and other accoutrements. Learn details of your favorite wines along with how they pair them and the background on the fromage. The experience will feature six Parrish Family wines and twelve delicious pairings.

$50.00 per person
wine club discounts apply

Tickets Available at

-limited seating available-

PFV Team: Caysi


We are lucky to have Caysi on our team as she is hard working, knowledgeable, a Paso local, and a wonderful hostess to our guests and members. Visit the tasting room and you’ll see why she’s beloved by many, in the mean time, get to know Caysi….

What is your favorite wine & TV pairing?

Oh wow. That’s an intriguing question! Unfortunately, in our house, we watch a lot of TV in the evenings! Having said that, how about if I narrow it down to two?

Comedy: The Big Bang Theory paired with a glass of Sauvignon Blanc. There’s nothing like a bit of humor and some hilariously complicated and socially awkward characters paired with a light glass of wine to unwind at the end of the day!

Drama: NCIS (the original) paired with Petite Sirah. It’s a little darker, more complex, but still easy to drink. It starts out big and bold, but mellows with time. By the end of an hour-long action and drama packed episode, it’s so smooth and comforting.

When you’re not at work, what can we find you up to?

I bake. A lot. While most people find it strange, seeing as I don’t regularly eat sweets, I absolutely LOVE to bake. In my house I bake all of our breads, pastries, cereals, tortillas, cookies, cupcakes, etc. You name it and I’ll try to bake it… at least once. I find it to be both beneficial and therapeutic. What can I say? I’m a people-pleaser! I love doling out sweets in the same way my Grammy used to invite people into her home!

>PFV: And boy, are we spoiled with her treats!<

Also, one of my 2016 New Year’s resolutions was to become more active, spend more time with my husband, and get more women friends in my life! So, every Tuesday morning (with my friend Heather), Wednesday afternoon (for my Women’s Wednesdays), and most early mornings on Saturdays (for a couples day) I head out to Heillmann Park in Atascadero to play some Disc Golf. It’s a low impact sport that my husband, Ryan, has been playing since he was thirteen. While I’m not any good at it (and I’m okay with that) it gets me out into the fresh air, offers a good hike, amazing company, and great laughs. Let me stress this again… I’m not good, so it’s great entertainment!

Your first wine memory…what was the wine, who did you enjoy it with, and any other fun facts:

My family didn’t drink a lot of wine when I was growing up and when they did, they had no idea what to look for! So, how about my first good wine memory? In the spirit of absolute honesty, it was a date. The meal prepared was the most simple but perfectly seasoned and grilled fresh diver scallops, grilled asparagus with hollandaise, fresh spring greens with a citrus vinaigrette and a bottle of Tablas Creek’s Esprit de Beaucastel Blanc. Believe it or not, with the exception of the wine, it was all scratch made. I know, I live a blessed life… I did marry a cook after all!

You grew up in Paso Robles, what is your favorite part about Paso & why? 

So many reasons, so little time! The simplest reason? History. My mother’s family settled in the Lockwood Valley and Bryson-Hisperia area in the mid-1880’s. It’s hard to not be proud of something like that. I have vivid memories of my grandparents driving into town with us to do their grocery shopping. Inevitably, they would stop at what is now Steve’s Gas because it was (and still is) a Full Service Station, visit Old Town Drug for any prescriptions and maybe an old fashioned soda, and then stop at Foster’s Freeze or A&W for a quick bite to eat on their way home. And let’s not forget Wilson’s Cafe! They did love Wilson’s for Breakfast! As much as this town has grown and expanded, when you visit downtown it still feels small. I like that Paso Robles hasn’t lost that. At the end of the day, we’re all descended from a bunch of farmers and ranchers.

What’s your favorite dish right now?

Finally! An easy question! Without a doubt it is my husband’s Bacon-Wrapped Smoked Meatloaf with a twice baked potato on the side. It’s phenomenal! Vegetables and salad are optional. Just give me the meatloaf and potatoes. Classic. Divine. Comfort Food.

What musician could you listen to all the time & why?

This answer will vary anytime you ask me. Right now? John Denver. He’s classic and he always kept it simple. That’s what I like. Simple. I don’t listen to a lot of today’s music. Really, all anyone needs to succeed is one instrument and good lyrics… which makes me want to listen to some Simon and Garfunkel.

If you could be any wine, what wine would you be?  

Hmmm. I’d have to say Cabernet Sauvignon. While it may be King, I am the Queen (at least in my own head)! But really, I do love Cabernet. It’s my go-to wine for any time. It pairs well with a variety of food, can be sipped on it’s own after a long day, and lends itself beautifully to Ryan’s red wine gravy!