Tolosa


Website

www.tolosawinery.com

Email

concierge@tolosawinery.com

Hours

11am-6pm Daily. Reservations recommended, please email concierge@tolosawinery.com

Tasting Fee

$25

Contact Info

805-782-0500 ph
805-782-0301 fx

 

Address

4910 Edna Road
San Luis Obispo, CA 93401
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Vintner Robin Baggett

Vintner Robin Baggett returned to Edna Valley almost 40 years ago with a law degree and cowboy dreams of owning a cattle ranch like his grandfather. Having graduated from Cal Poly in 1973, he knew the area. He bought a historic ranch in the valley and began running cattle, but the cold Pacific wind and limestone soils made him realize he was on a different kind of frontier – one for world-class cool-climate Pinot Noir and Chardonnay. Being in a region with a grape-growing history that stretches back to the 18th century, when Franciscans at Mission San Luis Obispo de Tolosa produced some of California’s first wines of distinction, planting wine grapes was a natural choice. Robin and his partner Bob Schiebelhut began planting vineyards in 1988, adding several other historic family ranches in the valley over time. Together with Jim Efird, now retired, they founded Tolosa in 1998. Robin’s passion for wine making was born, and his wine journey began.

At Tolosa, we believe the role of the winemaker is to reveal the character of the wine. It starts in the vineyards, of course. There, we use cutting-edge technology, such as infrared vigour mapping and detailed soil exploration, to better understand the vineyard and even the individual vines. This allows our vineyard team to pinpoint the attention needed throughout the growing cycle. At harvest, the grapes are picked by hand in the cool, dark hours of the morning and transported to the winery in small bins to avoid undue pressure on the fruit.

At the winery, the grapes are sorted for color, size and ripeness using a state-of-the-art optical scanner to ensure only the best fruit makes it into our most-prized wines. Stainless steel rectangular-shaped tanks create a thinner cap of grape skins, allowing more of the juice to have contact with the pumace for flavor extraction and easier - and thus gentler - hand punch downs. Pinot Noir grapes are pressed in a small-lot basket press for the gentlest pressing process. Our separate warm barrel fermentation room allows for fine-tuned guidance of the fermentation process. Our winemakers select barrel by barrel in the blending process to compose wines that are nuanced, complex and balanced.