Travel, Wine

Your Guide to Paso Robles Wine Country

Paso Robles, once considered the wild, wild west of California wine country, has polished up its boots over the years. While there’s still plenty of evidence of the region’s rugged individualism, it has become more curated, more mature and more nuanced. Today, Paso Robles (or simply Paso to the locals) is known for its many world-class winemakers producing incredibly diverse wines. It’s easy to see why Paso is attracting the attention (and investments) of many notable California winemakers and has become one of the Golden State’s most sought-after wine tasting destinations. Image courtesy of Paso Robles Wine Country Alliance

With its Central Coast location, about halfway between Los Angeles and San Francisco, it’s the perfect distance for a weekend getaway from just about anywhere in California. If you consider yourself a wine expert or still have more to learn, there’s never been a better time to visit and explore all the region has to offer. Pack your bags, call your friends and tell them to meet you in Paso. But be sure to plan ahead and make reservations (and also maybe hire a driver) so you can make the most of this beautiful part of the Golden State. Here’s our handy guide to get you on your way.

A Brief History of Paso Wines

Wine has been made in the area since California’s Mission days, but it wasn’t until the early 1970s that people really got serious about growing winegrapes in Paso Robles. The first large vineyards were planted on famed vineyard consultant and agricultural advisor to San Luis Obispo County Jack Foote’s 1,200-acre ranch. They included Cabernet Sauvignon, Pinot Noir and Chardonnay. Soon after, the first commercially grown Syrah in the state was planted on 700 acres at Estrella River Winery.

Several others followed suit, planting their own vineyards over the next decade. Like Jerry Lohr of J. Lohr Vineyards, who began planting in Paso in the 1980s. In 1983, the 556,765-acre Paso Robles AVA (American Viticultural Area) was established, expanding by 52,000 acres in 1996 to include the vineyards that had popped up in the western portion of the region. By 1997, the wine world had started taking notice, with JUSTIN Vineyards & Winery’s Bordeaux-style ISOSCELES named one of the top 10 wines in the world by the Wine Spectator.

All About Paso Robles Wines

Paso’s long, warm days and cooler evenings create an ideal climate for growing a diversity of winegrapes. There you’ll find a sprawling landscape of rolling foothills surrounded by steep mountains and rugged canyons with over 200 wineries on 40,000 acres. Today, over 60 different varieties are being grown in the region.

Though heat-loving and heritage variety Zinfandel has been popular with Paso winemakers for decades, you’ll also find many Bordeaux wines such as Cabernet Sauvignon. There is also a growing number of Rhône-style red wines like Syrah, Grenache and Mourvedre, and whites including Viognier, Roussanne and Marsanne. To the southwest, where ocean fog creates the right environment for cooler climate wines, Pinot Noir rules.

Paso Robles’ AVA is one of the largest in California and includes 11 sub-AVAs. Those to the east of Highway 101 have a warmer, dryer climate and include San Miguel, Paso Robles Estrella, Paso Robles Geneseo and El Pomar. Here, elevations are between 700-1,600 feet and have alluvial, clay and loamy soils.

Farther east, and with even more elevation you’ll find the San Juan and Paso Robles Highlands sub-AVAs. There, they have the least amount of rain and greater temperature fluctuations.

The sub-AVAs located to the west of Highway 101 are in the Santa Lucia mountains, are much closer to the ocean, and include Adelaida, Paso Robles Willow Creek, and Templeton Gap. With elevations of up to 2,000 feet, they receive about 30 inches of rainfall annually and have calcareous soils. Santa Margarita Ranch, the southernmost sub-AVA, is planted on steep mountain slopes up to 1,400 feet on mainly alluvial soils.

Get a Taste of Paso Robles Wineries

Despite the growing number of wineries and the great diversity of wines produced in this unique AVA, Paso maintains its small-town feel. Winemakers there are a welcoming and unpretentious bunch, but they also are keenly aware that they are producing some of the best wines in the world. They have a lot of hometown pride and are more than happy to help you understand what differentiates this region from others within the state.

Tasting wine in Paso is an educational experience, but you’ll also find that it’s pretty chill and a whole lot of fun. With over 200 wineries to choose from, how do you decide where to taste wine in Paso Robles? Our first recommendation is that you visit Paso often! But if you’re planning your first visit, we suggest tasting wines from a variety of sub-AVAs so you can really get a sense of place.

See our full list of Paso wineries for your next visit, but below are some suggestions.

On the east side:

Eberle – Gary Eberly is one of the OG winemakers in the region, working for his family’s Estrella Winery in the 1970s before going solo in 1984. Best known for Zinfandels, it also has a number of delicious whites and rosés worth exploring.
J. Lohr Wines – One of the most recognized of all California wine labels, family-owned J. Lohr has deep roots in Paso Robles. It is also a major leader in sustainability and has earned “Certified Sustainable” status for vineyards each year since the California Sustainable Winegrowing Alliance first began certification in 2010.
Robert Hall Winery – This acclaimed winery is Certified Sustainable and has set aside one-third of its acreage for regenerative viticulture as well. Visit the tasting room for a paired tasting experience, cavern tour, sustainability tour or an “A La Carte” lunch featuring local produce and cheeses. Reservations required.
Tin City – Tin City, located in a former industrial park, now houses some of the edgiest, creative and collaborative winemakers in the region. Some of our favorite stops include Sans Liege, Benom Wines, The Fableist and Field Recordings.

On the west side:

Adelaida Cellars – Adelaida is another of Paso’s first wine growers and producers, and the wines are a beautiful expression of the varied microclimates and terroirs in the region. Each of their varieties was planted to leverage the varied soil, elevations and climates at multiple farms spanning over 2,000 acres.
DAOU – DAOU has continuously produced some of the finest Bordeaux wines in Paso, outscoring many of their Napa Valley counterparts. Though their flagship wines are in the triple-digit range, they also have excellent, more moderately priced offerings. From their tasting patio, you’d be hard-pressed to find a better view in all of Paso.
Hope Family Wines – Austin Hope’s family began growing winegrapes in the area in the late 1970s. After college, he trained under Napa Valley’s Chuck Wagner and is now producing award-winning Cabernet Sauvignon himself under his Austin Hope label. Enjoy a private outdoor cabana, or taste indoors in the sleek, eclectic tasting rooms. Either way, be sure to order a cheese pairing.
Tablas Creek – Tablas Creek pioneered California’s Rhône movement and has close ties with the famed Château de Beaucastel in France. Its grapes are dry farmed and biodynamic and Tablas Creek was the first Regenerative Organic Certified™ vineyard in the U.S. Be sure to listen for the flock of vineyard sheep bleating in the distance.
Turley – Old vine guru Larry Turley makes 47 different wines from over 50 different vineyards, some with vines that date back to the late 1800s. He has vineyards throughout the state, including Paso Robles where one of the oldest of its Zinfandel vineyards, planted in 1885, is located.

Note: Reservations are not required but are recommended — especially during weekends.

Savoring Sustainability in Paso

Ever wondered about the story behind the wine in your glass? It’s not just about the taste — it’s about the journey from vineyard to bottle. And in Paso Robles, that journey is paved with green initiatives and eco-conscious practices that are as refreshing as the wines they produce.

In this Central Coast haven, sustainability isn’t just a trend; it’s a deeply ingrained philosophy. From the rolling hillsides of Adelaida to the sun-kissed vineyards of Willow Creek, Paso Robles winemakers have embraced practices that prioritize the health of the land, the community and the future of winemaking.

But what exactly does sustainable winemaking entail? It’s a commitment to environmental stewardship, from the way the grapes are grown to how the wine is made. It’s also about social responsibility and taking care of both employees and neighbors. Think sustainable, organic and biodynamic farming methods, water conservation and renewable energy usage — all aimed at preserving the natural beauty of Paso Robles for generations to come.

Look for a “Certified California Sustainable” logo on your Paso wine bottles, signifying it’s certified under the California Sustainable Winegrowing Alliance (CSWA)’s Certified California Sustainable Winegrowing program. Or looks for the Vineyard Team’s SIP-Certified “Sustainability in Practice” logo. When you visit sustainable wineries in Paso Robles, you’re not just tasting wine; you’re embarking on a journey of discovery. From guided vineyard tours to outdoor tastings overlooking lush landscapes, you’ll gain a newfound appreciation for the art and science of sustainable winemaking.

sustainability paso robles — Pollinator habitat and garden at J. Lohr Hilltop Vineyard.

Paso Robles is known as one of California’s premiere wine regions, but winegrapes are just one piece of the agricultural puzzle. One of the most widely planted crops in the area is broccoli and this springtime-inspired Broccoli Pesto with Penne is a perfect recipe to welcome the warmer weather. Pair with a California Sauvignon Blanc.

Easy into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with California Sauvignon Blanc or California Pinot Gris.

Ingredients

¾ pound (350 g) broccoli crowns
16 to 18 large fresh basil leaves
1 small garlic clove, thinly sliced
6 tablespoons (90 ml) extra virgin olive oil
2 tablespoons (30 ml) heavy cream
2 tablespoons (20 g) pine nuts
¼ cup (20 g) freshly grated Parmigiano Reggiano or pecorino romano cheese, plus more for the table
Sea salt and freshly ground black pepper
1 pound (450 g) dried penne rigate or rigatoni

Directions

Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Boil the broccoli crowns whole until the stems are just tender when pierced with a knife, 3 to 4 minutes, then transfer with tongs to the ice water to chill quickly. Drain well and pat dry. Reserve the boiling water for cooking the pasta.
Set aside one-third of the broccoli and chop the remainder coarsely. Put the chopped broccoli in a food processor with the basil and garlic. Pulse until finely chopped. With the motor running, add the olive oil through the feed tube, processing until the mixture is nearly smooth. Add the cream and pine nuts and process again until nearly smooth.
Transfer the pesto to a large serving bowl and stir in the grated cheese and salt and pepper to taste.
Add the pasta to the boiling water and cook until al dente. While the pasta cooks, cut the remaining broccoli into bite-size florets. Just before the pasta is done, add the florets to the boiling water to heat through. Remove 1 cup of the boiling water and whisk just enough of it into the pesto to make a sauce that will coat the pasta nicely. You won’t need it all.
Drain the pasta and broccoli and add it to the serving bowl. Toss well and serve immediately. Pass additional grated cheese at the table.

Recommended Pairings

California Sauvignon Blanc or California Pinot Gris

About the Author

From an early age, Alison Needham has been pondering life's one big question - what's for dinner? She's been a content creator, recipe developer and food photographer for more than two decades. Alison lives in Southern California with her husband, an assortment of quirky pets and occasionally one (or all three) of her young adult children.