Andy Niner

Niner Wine Estates is a family owned company. We make 100% estate grown wines from Paso Robles and Edna Valley.

Pam Niner

Niner Wine means an estate bottled wine as good as we can possibly make. We were determined to make the best quality wine that could conceivably be done using our own grapes.

Richard Niner

We farm three completely different vineyards. We have an uncompromising approach to quality in both the vineyard and the winery and both are integrated in our approach.

Andy Niner

We started from the ground up with sustainability in mind and think long term always about it and we have an uncompromising approach to hospitality in both our tasting room and restaurant.

Patrick Muran

Our three different vineyard sites have very contrasting profiles both in soil structure and climate. Heart Hill Vineyard is going to be rocky slopes with afternoon breezes cooling off the area. We are going to have some really elegant structure and fruit expression. It's very dense and rich in its profile.

As we go to the east side we are going to be at Bootjack Ranch where it's a little bit warmer with sandier soils. We are going to have nice purity of fruit expression and also a finesse in the tannin element, so this is going to be a very approachable wine earlier.

Molly Bohlman

At Jespersen Ranch we focus on cool climate varieties, mostly Burgundian varieties as well as some other cool climate varieties like Syrah, Grenache, Albariño and Sauvignon Blanc. Jespersen Ranch is perfect for growing Pinot Noir and Chardonnay. Because it is so coastal it gets a lot of nice cooling breezes as well as warm sunshine so its a good balance of ripeness as well as fresh acidity.

Andy Niner

We farm a little over 200 acres across three vineyards in Paso Robles and Edna Valley. We take sustainability very seriously and incorporate it in our practices in both the vineyard and the winery.

Molly Bohlman

One thing that sets us apart from other wineries is the level to which we take sustainability. Not only is our winery LEED Certified and 100% solar powered, but all three of our vineyards are SIP Certified and most recently we became the first winery to become SIP Certified.

We feel that SIP Certification goes beyond biodynamic or organic in that it looks at our business practices, it looks at how we farm, how we grow grapes, how we make wine, our business model and how we treat our employees.

Patrick Muran

We don't believe that sustainability ends when the grapes are picked. What we do in the winery is just as important and we want to convey that to our customers.

Sustainability in practice is really ultimately bringing things full circle, starting with producing wines of first-rate quality and giving back in different ways. These practices are not detracting in quality but improving quality.

In addition, our winery is LEED Certified at the Silver Level which means we've implemented many things to provide energy efficiency, reclamation, health cognizant practices, things of that nature. We recycle water here two ways, we collect off the roof 30,000 gallons per inch of rain. In addition, basically every drop of water that hits this winery floor is recycled, captured in a well and pumped up to a digestive pond. That water is then pumped to a wetlands and percolates through 6 feet of gravel and it slowly trickles out into a reservoir pond and that water is clean, clarified and we'll use that back in the vineyard.

This place is surrounded by 18 inch walls of concrete with a 3 inch foam core. What it does is it provides mass which provides insulation. In addition, we can retain a consistent ambient temperature inside the winery and so what that does is provide even barrel aging, it provides a nice environment to work in and we are going to have consistent barrel aging and controlled temperatures during ferments and post ferment.

Patrick Muran

As an estate winery we produce wines that start really in the soil, the vineyard with our clonal selection, our plant selection. This is a slow process, we have to take it year by year. Things that are implemented this year may not come to fruition for two or three years but we are constantly making strides to improve quality over all. It starts in the vineyard and it translates in winemaking.

As we approach picking time, we are passing the baton and so we have to be in constant communication to determine when the ideal stage is to pick grapes and there really is a short window for the ideal ripening period so we are constantly assessing, evaluating quality and then timing on each pick.

This facility allows us to have the tools that enable us to make uncompromising choices. It's a rare circumstance to have the time, the equipment, the location and the tools necessary to make truly distinct wine.

Being cut into a hillside, we have the luxury of using gravity as opposed to pumps and other mechanisms to deliver our fruit to tank. It allows us to really control what we are looking for in that particular type of grape that we are working with. This gravity system we have available to us can be gentle, soft, it can be non-invasive or intrusive to the grapes. We have the luxury of 72 tanks that allows us the ultimate control and opportunity to have expressive and interesting wines develop.

Molly Bohlman

I am the Pinot Noir and Chardonnay Winemaker for Niner Wine Estates and Pinot Noir for me was the first wine that I had that made me say ‘I want to make this varietal’ and to me Pinot Noir has different styles and they are all really appealing.

With Pinot Noir you can make a bright sparkling wine, you can make a light-bodied elegant wine, you can make a bold, hedonistic style of wine and they are all really delicious and all pair really well with food. Chardonnay I also like because you can make it in so many different styles. I feel like there is aChardonnay style for everybody. It's one of the classic grapes, as Pinot Noir is.

There's every tool that a winemaker could possibly dream of to work with at these two wineries that we have; the Craft Winery and the Main Winery. The ideals and the beliefs behind what is going on at Niner really align with my own. I really believe it is important to have a family-owned company that is focused on sustainability, both in the vineyards and the winery and creating a really high-quality product by having people that are passionate behind it.

Patrick Muran

We are after site-specific farming. We have individual barrels for individual varieties, individual blocks and we really try to tailor each one of our blocks within each vineyard to its expression and tailor what we want to apply to it to enhance the qualities we are looking for and perhaps diminish qualities we find uninteresting.

We take our time. We are not in this to push volume through this facility, we are focused on quality so we're taking the extra time, the energy and the labor to enhance the expression of the individual batches, and the individual blocks and try to translate that all the way through to the bottle.

Fog Catcher is the pinnacle of our production. So this is taking the premier lots of our Cabernet, Malbec, Petit Verdot, Cabernet Franc lots and composing them in a way to create the ultimate blend without recipe and without design to make a wine that is truly exceptional and that is ageworthy.

Our estate Cab is a beautiful expression of what we do here in Paso on both the east side and west side. We go to the east side to Bootjack Ranch for finesse, supple tannins, nice soft introduction with some bright cherry fruit elements. Then we come to our west side Heart Hill Vineyard to provide our backbone, rigidity, structure, dark earth elements and things of that nature.

My vision as a winemaker is to make something that is truly memorable. To make something that speaks of the location, that speaks of the technique, that speaks of creativity and make something that people can reflect on and have an appreciation for.

Molly Bohlman

I love what I do because making wine is a complete sensory experience. I have to use all of my senses during harvest every day I have to listen to the barrels as they ferment and they'll crackle and pop. I have to look at the vineyard and see how the vines are developing and how the grapes look.

I have to taste the wine, of course, in the fermenter and see how it's developing. I have to touch the fermenters and see if they are putting off heat. So to me it is really an all-encompassing experience and it is really satisfying and something that I love is to go home exhausted at the end of the day knowing that I made this great product.

Andy Niner

We live in an amazing place and we take great pride in sharing that with our guests. We offer multiple experiences at our tasting room and restaurant where guests can experience the beauty of our estate.

You can do a wine tasting in our tasting room, you can go for a tour of our winery, you can sit in our grounds and have a glass of wine and experience the beauty of Heart Hill, or you can have lunch in our restaurant where we explore the intersection of food and wine.

What makes our restaurant truly unique is our approach to food and wine pairing and the sourcing of our ingredients. We build dishes from the wine up so we really explore that intersection between food and wine and the moments you have when the pairing is exactly right and we take great pride in sourcing both from our own estate and from our neighbors and are always featuring ingredients that are from the Central Coast and very close to where we live and work.

Our Restaurant was recognized as one of the best winery restaurants in the US by Food & Wine Magazine which is a huge credit to our team.

Pam Niner

This is a spectacular place to be and we wanted the buildings to echo that. We control the whole process from the growing of the grape to the producing of the wine to the selling of the wine and the reason for that is to keep the quality as high as it can conceivably be growing in this area. It's just going to get better and better. We are really looking forward to that.