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WINE COUNTRY NEWSWINE COUNTRY THIS WEEKSAN MARCOS CREEKWhere “fine wine begins at the vine...”,San Marcos Creek Vineyard specializesin small lots of hand-crafted,single-vineyard, estate-grown and producedvarietals. They are a family-owned and operatedvineyard and winery.In the early 1990s, Fling and AnnetteTraylor began looking for a way to retire tothe scenic Central Coast, not a lazy retirement,but something that would get theminvolved with the community and providesome fun and excitement. They decided totake advantage of the area’s increasing, butstill fledgling, reputation for quality winegrapes,and planted 43 acres on the propertythey had purchased in 1980 just five milesnorth of Paso Robles.San Marcos Creek Vineyard was establishedin 1992, and successfully developedcontracts with several local wineries such asPeachy Canyon Winery, Meridian Vineyards,Castoro Cellars and more recently J. LohrVineyards & Wines, Treana Winery andRosenblum Cellars. However, as the Traylorsbecame more involved with the Paso Robleswine industry, their plan for a quiet retirementof growing winegrapes graduallyevolved into plans for a winery, a tastingroom, and a bed and breakfast!As curious passersby watched, a strikingset of buildings gradually began to take shape16alongside Highway 101. As people whoknow him will attest, Fling doesn’t do thingshalfway. He believes that “a solid work ethicand sweat equity can make a great deal ofluck and magic happen...” So it should comeas no surprise that the San Marcos Creekfacilities are top notch, featuring state-of-theartprocessing facility and a fully equippedonsite laboratory.With the expansion of their “retirement”dream Fling and Annette were also able torealize another dream, that of developing afamily business. To that end, daughterCatherine Winter and her husband Bradycame on board in 2002, and are operatingpartners in San Marcos Creek Vineyard.Brady now heads up the winemaking aspectof the label along with longtime local winemaker,Paul Ayers while Catherine managesthe tasting room and handles the financialside of the business.The San Marcos Creek Vineyard label waswww.winecountrythisweek.comestablished with their first crush inSeptember of 2002 and then the bottling of653 cases in July of 2003. Currently theirproduction has grown to 4,500 cases per yearof their fine estate wines.The San Marcos Creek Vineyard lineupdraws from many regions: Bordeaux, theRhône Valley, Italy, and – of course – California,are all represented in the list ofcurrent releases which includes WhiteMerlot, Cabernet Sauvignon, Zinfandel,Merlot, Syrah, Nebbiolo, Petite Sirah andLate Harvest Zinfandel along with some newProprietary blends. The wines are balancedand fruit forward in style, and exhibit theclassic characteristics for which Paso Robles’wines are known.The tasting room at 7750 N. Highway 101in Paso Robles quietly opened in the winterof 2004, announced only by a simple “open”sign put out near the driveway and is nowcurrently open every day of the week from11 a.m. to 5 p.m. The tasting room is full ofbeautiful and unusual giftware, gourmetfoods and of course, their award-winningwines! A scenic terrace off the tasting room isthe perfect place to picnic during a day ofwine tasting and touring or a private diningroom is available with advance notice.For more information, call (805) 467-9260 or go to www.sanmarcoscreek.com.
WINE COUNTRY THIS WEEK’SPREFERRED RESTAURANTSROBIN’S RESTAURANTby Charles NeaveSometimes a place just fits. You know it by looking at it, youknow as soon as walk up the path and in the door that this is a spotthat simply belongs right where it is, doing exactly what it is doing.That, in a word or two, would describe the Cambria restaurantknown fondly – and to many – as Robin’s Restaurant.Located in a charming and nicely weathered old home in thishistoric seaside town, they offer an eclectic menu that has pleasedlocals and visitors since they opened their doors in 1985. The interior(with its fireplace) and the spacious, multi-leveled heated decksurrounded by flowers and vines are a bit eclectic as well, and it allblends together to match the setting, just as owner Shanny Coveyintended it to be: warm, informal, comfortable and unique. And itshould be noted that those gardens are the perfect setting for a smallreception.So how to define “eclectic” when it comes to menus? Well, howabout “Thursday Night Sushi Night.” Or lobster enchiladas,Tandoori chicken, salmon bisque, Vietnamese lumpia, Malaysiangreen curry, pork osso buco and a juicy Angus beef burger withwhite cheddar and grilled sweet onions. All on the same menu.Then there’s the monthly Prix Fixe Dinners on the second Friday ofeach month that feature different flavors from around the world.If that is not what eclectic means, then we are looking at differentdictionaries. But, it all somehow works, and wonderfully so.Then there is the extensive wine list, which while pretty straightforwardalso has more than a few surprises. All of which makes avisit to this charming part of the coast an even more enjoyablejourney.Robin’s Restaurant is open daily, for lunch from 11 a.m. to 4:45p.m. and for dinner from 5 to 9:30 p.m. (10 p.m. on Friday andSaturday). There are brunch specials on Sunday until 3 p.m. Theyare in Cambria at 4095 Burton Drive.For more information on the restaurant, their catering servicesor to make reservations call (805) 927-5007. Their website iswww.robinsrestaurant.com.CAYUCOSHOPPE’S GARDEN BISTRO & WINE SHOPThe most highly acclaimed restaurant and Wine Shop on theCentral Coast. Recognized for Chef Wilhelm Hoppe’s seasonallyinspired menu, hand-selected wine list with a beautiful gardenand historical setting. Offering a wide range of menu items -from wild game to prime meats and vegetarian/vegan items.78 N. Ocean Avenue • Wednesday-Sunday 11am-10pmwww.hoppesbistro.com • 805.995.1006SAN LUIS OBISPOMAMA'S MEATBALLFine Italian Restaurant and CateringMama's Meatball has specialized increating seasonal menus by using onlythe finest and freshest ingredients.570 Higuera St. Suite 130-135www.mamasmeatball.com805-544-0861NOVO RESTAURANTNOVO’s international flavors are the leading ingredientsin an exotic dining experience. Brazilian,Mediterranean and Asian flavors awaken thesenses. In house roasted spices for curries,mixtures and marinades balanced with crisp,seasonal vegetables and savory meats. Explore.726 Higuera Street • Open Daily from 11am805-543-3986 • www.novorestaurant.comPASO ROBLESCAMBRIAMon-Thu: 6am to 8pm • Fri: 6am to 10pmSat: 7am to 10pm • Sun: 8am to 4pmCorner of 12th & Riverside in the Granary Building(805) 237-2722 • www.cafevio.bizDowntown Paso’s first and only internet cafe with free WiFi. We serve fine local wines, gourmet coffees,espresso, teas, smoothies, soups, sandwiches and pastries. Enjoy our new Western & Wine Art Gallerywith a glass of wine and a small plate of delicacies, chill out in our cozy and comfortable living roomatmosphere, or relax outside in our patio under an umbrella.ROBIN'S RESTAURANTLocated in the historic east village of Cambria, in acharming vintage home, Robin’s has been delighting locals& visitors with a fresh eclectic quality menu of internationalfoods and gracious service for 24 years. We also have abeautiful garden for small weddings & special events.Open daily from 11am. Sunday Brunch specials &monthly Prix Fixe dinners. Mother’s Day Brunch.4095 Burton Dr. • www.robinsrestaurant.com • (805) 927-5007www.winecountrythisweek.com 17
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