Because all William Robert Wines are 100% estate grown, our land on the ranch is our coveted terroir. We are committed to a winemaking approach that limits intervention and allows the terroir to be present in the wine. We want to experience a sense of place when we taste the wine.
A year of research soils investigation, aspect mapping, rootstock and scion determinations and vineyard layout and irrigation systems design set the stage to capitalize on this rich terroir to give our vine roots the best possibility to harness the earth and bring it to the bottle. We are after an earthy, minerally, terroir-driven red wine. We also needed to be realistic about labor and resources due to the relative remoteness of the ranch. So the soils investigation was critical to help us determine the right rootstock and the right varietals that would prosper.
A total of four dominant soil types were found throughout the property. For the purposes of viticultural management, the soils were grouped into two general management categories based on their physical and chemical characteristics. The two soil management categories were Shallow Low Vigor Soils (Gaviota and Shimmon soils) and Moderate to Deep High Vigor Soils (Arujo and Dibble soils).
Due to the hot days, cool nights, and very high growing degree day units we have here in the central coast (Paso Robles) we are fortunate to have the unique ability to grow, ripen, and produce high quality Rhone and Bordeaux varietals. Ultimately, the property is “boutique” due to its remoteness so we had to add manageability into the equation. We realized this endeavor was never about selling grapes or what the marketplace was doing – it is about the terroir and what will do best there.