PASO ROBLES, CA—I’ve been traveling between Sonoma and the Central Coast wine country a lot this year. I’ve never tasted more wine than over the past twelve months. That’s because there seems to be more wine than ever that’s worth tasting. So off I go in search of discoveries that (I hope) our loyal readers will enjoy.

On a knoll 3.9 miles east of Hwy. 46 East, travelers to Paso Robles will find an unusual little winery that I think will please you. It’s called Maloy O’Neill Vineyards.

Winemaker Shannon O’Neill (pictured above), affectionately known among friends and fellow winemakers as “the mad scientist,” crafts thirty-six different wines in lots as small as twenty-two cases. He certainly has a penchant for variety. Shannon, along with his wife Maureen, do everything by hand—from harvesting the fruit, to racking via gravity flow, to closing each bottle with a manual corker—because they believe the effort yields better wine. This hands-on approach extends to the tasting room, where the O’Neills often preside, pouring their wines for excited customers.

When I stopped in last week, these were the wines being poured —

-2012 Sauvignon Blanc, Paso Robles (112 cases produced)
Citrus, grassy, crisp apple, higher acid.

-2008 Zinfandel, Hillside, Paso Robles (180 cases produced)
Shannon calls this his “Picnic Zin” Light body but spicy!

-2007 Enxo, Paso Robles (200 case produced)
An Italian “Super Tuscan” • 54% Sangiovese, 40% Lagrein, 6% Petit Verdot.
Magic happens at the mid-palate. 

-2004 Cabernet, East Block, Paso Robles (200 cases produced)
Soft flavor, light body - all the hallmarks of a Paso Cabernet. 

-2005 Syrah, Windy Hill, Paso Robles (170 cases produced)
A spicy Syrah. I tasted black pepper. Nice! 

I love visiting this Romanesque, stone-fronted tasting room…

Upon my arrival, I heard the twittering of tiny finches all around the grounds. The setting is relaxing and there are picnic benches around back.

The spacious tasting room also has gifts and wine related items for sale.

Around back is where the wine is made. On a previous visit, I watched Shannon hand cork bottles. I find it comforting to know where my food (and wine) comes from.

There’s a different vibe here that I find most agreeable. If you’re lucky, as I was, Shannon will be pouring the day you stop by. He’s passionate about winemaking and clearly delights in pouring something new for those who visit his little piece of paradise.