The Somm Journal

14 { THE SOMM JOURNAL } DECEMBER/JANUARY 2018/2019 EVER THE MAN behind the scenes, David Parrish may not often get credit for his creativity, but now that he's finally earning the recognition he deserves for his wines, it's high time the industry takes note of his impressive backstory. In the 1970s, Parrish developed new trellising techniques in Napa Valley along - side superstars like Robert Mondavi. These innovations—which garnered some awards back in 1976—are still heralded as he continues to update technology for the industry through his seven patented products. "My greatest invention was the 'California Gable' for table grapes," Parrish said of one creation. (The 9-and-a-half-foot- wide crossarm helps light find the vines in mid-canopy for two separate lines of fruit, doubling production from 16 spurs to 32.) Parrish tells The SOMM Journal that he would have never entered the wine business if it weren't for his grandfather, G. Earl Henderson, who planted 220 acres of grapes in the Paso Robles area in 1925 (his "Prohibition grapes" included Alicante, Charbono, and Zinfandel). "Thanks to my grandfather, land began increasing in value and vineyards were selling for $3,000 an acre," Parrish says. "Now you can expect to buy an acre for around $30,000 to $50,000 here in Paso." After Parrish moved to Paso Robles and decided to follow in his grandfather's footsteps (his father, a chiropractor, had no interest in the wine business, nor did any of his six brothers), he planted 40 acres of Cabernet Sauvignon on his Creston Ranch property in 1995. Nearly a decade later in 2004, he produced the first vintage under the Parrish label and soon opened a tast - ing room in downtown Paso Robles. An additional 80 acres in Templeton and 30 acres in the Adelaida Vineyard, meanwhile, were planted in 2013 and 2014. With the Adelaida District assuming a role as the "Rodeo Drive" of Paso Robles vineyard sites, Parrish opened his own winery off of Adelaida Road this summer that's outfitted with a tasting room and production barn. The ranch house–style ar - chitecture came courtesy of Reiss Design Studio of San Luis Obispo, and Parrish says the tasting-room building resembles his private residence. Parrish Family Vineyards' world-class Cabernet Sauvignon is The SOMM Journal's Discovery of the Month, though we've been enjoying Parrish's wines for several years. All of the winery's fruit is estate-grown in the Adelaida District us - ing sustainable methods. { discoveries } David Parrish sources wine grapes primarily from his superior 30-acre Parrish Family Vineyard estate in the Adelaida District of the Paso Robles AVA. The company also owns 40 acres in the Creston District and 80 acres in the Templeton Gap District. WITH PATENTS AND TECHNOLOGY PAVING HIS PATH TO SUCCESS, DAVID PARRISH HAS ESTABLISHED A NEW WINERY THAT LANDS HIM IN WORLD-CLASS TERRITORY by Meridith May Father of Invention PHOTO COURTESY OF PARRISH FAMILY VINEYARD TASTING NOTES by Publisher Meridith May Parrish Family Vineyard Silken Red, Paso Robles ($50) Rich and generous with remarkably silky blue and red fruit sur - rounded by anise, heather, and dark chocolate. Juicy cherry jogs alongside chalky tannins. 92 Parrish Family Vineyard 2014 Clone 6 Estate Cabernet Sau - vignon, Paso Robles ($65) This wine, aged 22 months in French oak, unites aromas of espresso and blue flowers with dense notes of blackberry and plum serving as sweet cheerleaders. Concentrated berries maintain density and weight on the palate as the tobacco- spiced lushness creates a masterful wash across the mouth. 95 30 while, g a bles n mer nd yle ar - r sign h says is ss es in wine, aged , 22 mo in French oak, u , aromas of espr f and blue flower with dense not blackberry and y serving as sw cheerleade Concentrat berries mai density and y on the palat as the tobac spiced lushn creates a m wash across mouth. 95

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