California is the 800-pound gorilla of U.S. winemaking, producing more than 90% of all U.S. wine. But there are still plenty of small growers and unheralded vineyards in this huge state that make exciting and unique wines worthy of seeking out.
About halfway between Monterey and Santa Barbara on California’s Central Coast, the Paso Robles growing area enjoys chilly nights, but long, dry days that provide perfect ripening conditions for big Cabernets, Zinfandels and Petite Sirah. Cooler pockets ripen balanced and fruity whites like Viognier.
