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Laura's Vineyard
5620 Highway 46 East
Paso Robles, CA 93446
USA
Map
Phone: (805) 238-6300 Fax: 805.238.6911
Winery Established: 1977
Wine Production: 2000 cases
Winemaker(s): Tiffinee Vierra
Wine Region: San Luis Obispo - Paso Robles
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Laura's Vineyard has 278 planted acres including Cabernet Sauvignon, Merlot, Zinfandel, Syrah and Petite Sirah. In addition to Laura's Vineyard, we own two other vineyards from which fruit is sourced: Derbyshire and Derby Vineyard. Derbyshire is located off Highway 1 just north of Cambria and planted mostly to Pinot Noir clones 667, 777 and 115. Derby Vineyard, formerly known as the Rozet Vineyard, is located in West Paso Robles and has34 acres planted to Rhône varieties, specifically Grenache, Syrah, Mourvedre, Counoise, Rousanne, Marsanne, and Viognier. There are plans to plant an additional 50 acres at Derby Vineyard over the next three years.
Our winemaker, Tiffinee Vierra, seeks to create wines that are not only representative of each site but more importantly, balanced . “I don’t feel this urge to create wines with inky black color and high alcohol. My goal is to craft wines that are varietally correct, focused, and easy on the pocket.” For Tiffinee, “The opportunity to work with fruit from a combination of soils, clones, rootstocks, and the aspects at each vineyard is very unique. I prefer letting each vintage prescribe the direction of the wines that are created. I don’t feel compelled to choose one vineyard site over another solely based on it’s orientation to Highway 101. For me, it is more important to craft wines of complexity and character.”
Currently, our wine production operation is conducted at a local custom crush facility until the construction of the new winery and tasting room is complete. The new winery and tasting room will be built in the same location on 46 East and has been slated to open sometime in 2010. The architectural design will model Mission San Luis Rey in Oceanside, CA. The building’s multiple levels will employ gravity to allow for the natural movement of the fruit from the crush pad to the fermentation tanks and onward to barrels. The winery will be designed for gradual growth and will accommodate our current production of 5,000 cases up to a 20,000 case capacity.
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