Tolo Cellars

rrain, offers ideal hillside conditions for vines bearing hardy and distinctive wine grapes. Josh’s goal in winemaking is to allow these vineyards, each with its own “flora and fauna,” to express themselves in glorious harmony. Thus, all his wines are fermented on native yeast, allowing the robust and wild flavors of the vines to exude in the wines. The results are libations of uncommon depth and mysterious character – much like the surrounding hillsides. Josh opened his tasting room doors in December 2005, though he was well-versed in the Far Out lifestyle long before that. As assistant wine maker at Le Cuvier Winery for several years, Josh learned the tricks of crafting high quality wines in small lots. He continues that practice today, limiting production to just around 1,200 cases. Experience the best of westside Paso Robles wine country at Tolo Cellars.