Everything You Need To Know About SLO Coast Wine

We love wine. From refreshing and light to juicy and rich, enjoying wine has become a standard part of dinner pairings and happy hour gatherings. Americans consumed 1.1 billion gallons of wine last year. The economic value of the wine industry was $63.69 billion in 2021, with the majority of consumers drinking table wine, i.e., a glass of chardonnay or merlot, with their evening meal (via Grand View Research). California contributes heavily to the industry, producing over 80% of the country's wine. Yet, for a long time, California's wine regions were less distinct than you may think — at least, technically.

The latest region to become an American Viticultural Area (or AVA) in California is San Luis Obispo Coast, or SLO Coast, receiving approval in March 2022. This emerging region may be the hidden gem of California wine, but we don't think it will be for long. Thanks to the coastal location and diverse soil types, the SLO Coast is one of California's most interesting regions. The 60-mile stretch is centrally located between Los Angeles and San Francisco.

Unique and exceptionally rare, visitors can fly into the airport and five minutes later visit a vineyard, hit the surf, or fish for halibut and salmon. Sitting right off the Pacific Ocean, the area has been producing aromatic, highly invigorating white and red wines for decades. These are highly fragrant wines with energy and vibrancy, refreshingly acidic and delivering pristine taste, each as incredible as those who make them.

Within the newly established SLO Coast AVA lie two regions, Edna Valley and Arroyo Grande Valley. Edna Valley is known for quality chardonnay fruit, thanks to the maritime climate (via Wine History Project). The environmental influence on the fruit brings high acidity, which translates to freshness in the wines, even when the fruit is fully ripe.

Arroyo Grande is in the southern part of the region. The valley is veiled by a layer of fog most of the day, particularly in parts of the AVA closest to the ocean, which keeps temperatures mild and steady.

Though Arroyo Grande and Edna Valley are significant, they don't include the entire area where grapes are growing, like in northern Cambria. Previously, light-bodied Cambria wines could not differentiate their unique location. Labels could only note Cambrian wine under the umbrella of being from California or Central Coast — areas often associated with large-scale wine production. Or, as Wine-Searcher describes, labels would indiscriminately say that the wine hailed from San Luis Obispo County, which includes the robust red wine region of Paso Robles.

By including the entire area stretching from northern San Simeon to southern Nipomo, all vineyards and wineries are recognized, including those sitting outside the previously designated AVAs. John Niven shared that some new wineries will now fall under the official SLO Coast AVA umbrella. More importantly, many of the area's boutique growers, who sell fruit to producers throughout the state, can now directly market grapes as SLO Coast AVA designated fruit, defining its quality.

Wine regions often hang their hats on a pivotal characteristic to define their wine. In SLO Coast, the most important is the extreme proximity to the Pacific Ocean. Per SLO Coast, all vineyards are within five miles of the ocean. According to Kathleen Naughton, "SLO Coast is the coolest growing region in California with the closest proximity to the coast, producing one of the world's longest growing seasons."

As the AVA petition noted, 97% of the region's climate is maritime. Daytime temperatures rarely exceed 78 degrees F. Evenings welcome a layer of Pacific fog, with temperatures consistently dropping to around 50 degrees F. 

Grapes enjoy slow maturation, holding vibrant acidity while achieving full ripeness, even with early-ripening varieties. Normally, chardonnay, pinot noir, and sauvignon blanc are California's first-picked fruit. Not in SLO Coast.

Tasting Table spoke about recent harvests with Rob Takigawa, Director of Winemaking for Baileyana, Tangent, Zocker, and True Myths. He says, "Chardonnay enjoys an extremely long hang-time before harvest, creating richness with freshness. It is often picked after all red grape varieties. And, sauvignon blanc didn't occur until November last year." For comparison, Napa Valley's 2021 harvest was completed by mid-October (via the Napa Valley Register). 

As heat spikes become more prevalent, global warming is a concern for Takigawa. But as a whole, SLO Coast temperatures remain mild throughout the season. He says, "The Pacific dictates the wine; thankfully, fog and wind keep everything fresh."

Burgundy's hillsides and rocky valleys, which are lined with limestone soil, create wines with complexity and character. Similarly, pinot noir and chardonnay flourish in SLO, just as in these grape's native region of Burgundy, France.

When John Niven's grandparents planted their 13 varieties, the thought was to see what could do well in the area. Three types thrived, including chardonnay and pinot noir. Vinous shares how growing these Bourgogne varietals in SLO Coast creates premium wines; The SLO vinos are comparable to selections from the region's northern and southern neighbors, Santa Lucia Highlands and Sta. Rita Hills, yet completely unique with elegance and definitive style wrapped in energy. 

Baileyana makes several passes through the sandy loam, volcanic, and marine sedimentary soil-filled vineyard to pick the fruit for Firepeak Chardonnay, which is made without malolactic fermentation to highlight the natural freshness the region gives the fruit. The resulting wine has texture, balance, and refinement, with citrus, golden pear, and melon accompanying fresh tarragon and mint. 

The leading varieties in the area will likely always be chardonnay and pinot, which account for over 75% of the grapes grown here. Still, the region crafts a slew of other aromatic types of white wines, like riesling and gewürztraminer, and Rhone varietal red wines. Vineyards in the inland foothills of the Santa Lucia Mountain grow zinfandel, creating structured cool-climate wine. Today, 20 total varieties are growing in SLO Coast — plenty more than in Burgundy. 

There is a laid-back feeling in the air on SLO Coast. Per Kathleen Naughten, "The people of San Luis Obispo Coast are down to earth. This region was founded by bootstrappers, families, visionaries, and craftsmen. The inclusive culture of the SLO Coast wine region is very evident." The way of life is about slo(w) living. The pace is calm, the people are friendly, and the environment is healthy.

Winemakers leave work early to surf with fellow vintners. They raise their kids and take care of each other and the earth. They produce wines to showcase the gifts of Mother Nature with a low intervention approach.

With this, many SLO Coast wineries focus on being stewards of the environment. Naughten adds, "The farming culture on the Central Coast instills long-term respect for the earth. The majority of vineyard acreage in the SLO Coast is Sustainability in Practice Certified."

Sustainability in Practice (SIP) Certification focuses on the people, the planet, financial prosperity, with quality of life. Wineries pay competitive wages, care for the natural habitat, and work ethically, focusing on environmental health.

Tolosa Winery Director of Digital Communications, Jonathan Rios, shared the winery's view on sustainability with Tasting Table. He said," We value sustainably in several ways. It's not just in farming practices, but also in how we place importance on the health of our loved ones, the relationships within our organization and the surrounding community, and the economic security of our employees." 

For pairing with earthy pinot noir, smokey syrah, or black fruit-filled zinfandel, head just south of SLO Coast for the meat-loving staple dish of the region, Santa Maria barbecue. An important style of American barbecue, this regional technique is a staple throughout Central Coast that dates back to when early area ranchers grilled steaks over open pits filled with red oak (via Santa Maria Valley). 

In the 1950s, a Santa Maria butcher began using trip-tip as the customary meat, creating the dish as it is known today. Before this time, the cut from the sirloin tip was considered one of the best cuts of beef to slow-cook, stew, or turn to ground beef. Fortunately, butchers knew that it could be an affordable cut of meat for grilling to juicy, tender, sustaining perfection. 

Santa Maria-style Pitmaster Jamie Flores shares that this barbecue is best done when grilled over red oak on adjustable grills, allowing you to raise or lower the grates and modify the temperature while cooking the meat quickly. The adjustable Santa Maria Grill has also become a staple for regional barbecue grilling. Bonus, tri-tip is a bit lower in fat than other steaks, perfect for dinners like our tri-tip steak taco recipe. The charcoaled notes go smoothly with the loamy compliments of SLO Coast reds.