Paradise Springs

California, USA

 

   About Paradise Springs

It had been 7 vintages since the inception of Paradise Springs Winery in Clifton, Virginia. After the 2013 harvest, CEO and Founder Kirk Wiles started exploring how Paradise Springs Winery could continue its unexpected quick growth in the wine world. Having grown from 1,300 cases to over 12,000 cases a year in 2013, the demand for Paradise Springs wine was outpacing the quality fruit available in Virginia.

During a trip to California in February of 2014, Kirk found himself in Santa Barbara wine country exploring the region with a few lifelong friends. While falling in love with the Pinot Noir of the region, it was on this trip the answer came to him. Paradise Springs was to start a second winery on the west coast.

It was the perfect way to expand the brand without jeopardizing the high standards of quality he had set upon the winery. Paradise Springs would be the first "bi - coastal" winery brand in the United States, standing for the highest quality of wine while achieving varietal correctness in a region.

The winery was officially formed in the early summer of 2014, licensed by the state of California, and currently shares winemaking space with three wineries (including Margerum Wine Company) in Buellton, California. Doug was to act as Lead Consultant with his team performing the day - to - day work on the wine. Rob Cox, Head Winemaker at Paradise Springs Virginia, was to act as Executive Winemaker of Paradise Springs Santa Barbara with Kirk overseeing the entire operation. Together, the perfect team was formed.

With Pinot Noir from the Sta. Rita Hills as the star of the region, Kirk knew this was where the winery should concentrate winemaking efforts. Known as one of the greatest places in the new world to grow Pinot Noir, the Sta. Rita Hills AVA is closest to the ocean in Santa Barbara County. The combination of nutrient deficient marine - based soils and the Pacific Ocean's cooling influence of wind and fog through the only East to West mountain corridor on the west coast, form one of the best cool - climate viticulture areas for Pinot Noir to grow in the world.

The inaugural wines were produced that vintage year in 2014, a Sauvignon Blanc from Happy Canyon of Santa Barbara AVA and a Pinot Noir from Sta. Rita Hills AVA. These wines would add diversification to the already existing Paradise Springs portfolio while staying true to their mantra of producing exceptional wine of the highest quality.

Over the next year, Kirk and Rob flew back and forth from coast to coast, meeting with Doug, walking the vineyards, harvesting fruit, producing wines, blending barrels, and ultimately bottling the first wines on July 20th, 2015.