The designers of Zip Yosemite, Experience Based Learning, focuses on adventure and safety in building their courses, but they also take care to look after the environment. The company uses Professional Ropes Course Association–accredited builders, who anchor single cables to trees using an environmentally-friendly system. Using this system, the company can string seven ziplines up to 1,000 feet long at heights of up to 80 feet through the aromatic canopies of incense cedars and ponderosa pine trees. Guides take visitors darting down these single-cable paths and across three suspension bridges. Then, they rappel toward the forest floor at one of two rappelling stations. As visitors glide through the forest, they can catch glimpses of wildlife as well as the Fresno Dome and other natural rock formations.
Paso Robles doesn't have one climate. Instead, it encompasses a diverse cluster of microclimates and a correspondingly diverse array of wineries. The grapes that ripen on their vineyards here vary widely in flavor and harvest date, and the resulting wines are predictably eclectic even though they all hail from the same region.
With First Crush Wine Experience, wine enthusiasts can sample the region's bounty—and even stomp on its grapes. Hands-on, multi-day tours let participants follow a bottle of wine from vine to finished product and on some trips, participants get to custom blend their own bottle of wine. The company's seminars, meanwhile, focus on topics such as honing the palate to help wine drinkers better differentiate between wine and wine-flavored Gatorade.
During White Horse Carriage tasting tours, drivers dispel knowledge of Paso Robles wines on guests perched in a carefully restored, vis-à-vis Victorian carriages migrating through wine country toward four tasting flights. Palates discern the flavorful nuances of one wine flight per vineyard, transported by the meditative clip-clopping of Angel, the cheery spanish-norman steed. Midnight Cellars and the sustainable fields of Caliza pour samples of varietals produced in batches as small as a field-mouse's decanter, and the red-wine-only Dark Star Cellars offers a tasty introduction to offspring winery Brian Benson Cellars, run by the grandson of Dark Star's founder.
In 1996, around the time his daughter Destiny was born, David Hunt began scouring Oregon, Washington, and California's wine regions for a place his dream vineyard could call home. He and his family settled on a 550-acre site in Paso Robles, which they christened Destiny's Vineyard, and opened Hunt Cellars winery.
And now, the small operation churns out barrel-aged pours that have won numerous awards and are available at prestigious restaurants, such as Ruth?s Chris Steakhouse and Morton's. What is particularly impressive about Hunt's success is that he's legally blind and must rely on his sense of taste and smell to figure out exactly how to blend his flavors together, according to the Sacramento Bee.
Inside his colonial-style tasting room, which features a 1,200-foot veranda, he pairs his beloved wines with his other love in life?music. Visitors here can enjoy a glass of wine while listening to Hunt tickling the ivories on the tasting room's white baby grand piano, which he plays during winemakers' dinners. Forbes even dubbed him the "Diddy of Winemakers" because like the music mogul, David blends his music with his alcohol brand, and loves changing his name.
The rolling hills of this 40-acre vineyard are home to 20 different varieties of grape, each possessing a unique flavor and subtle nuances that make them perfect for blending. The orderly rows are overseen by owner Hoy Buell, who also owns the nearby Greenheart Farms, which enjoys a reputation as one of the largest rose producers in the world. Buell brings more than 30 years of horticulture experience to his vineyard, using his technical knowledge of plant care, grafting, and cloning to help create the wine blends for which his vineyard is famous. After they’ve been harvested by hand, winemaker Paul Ayers works with the grapes in small batches to ensure quality. Ayers carefully monitors each step in the wine making process, from hand-sorting the grapes, to punching down the fermenting seeds and juice, to constantly acting out scenes from the wines' favorite TV shows as they stay locked in oak barrels to age for up to two-and-a-half years.
Guests can roam the vineyards with a guide or enjoy the view from the tasting room overlooking them. There, accompanied by artisan cheeses, guests can sip established varietals like Rhones or Zinfandels, or try the winery's signature blends such as the 2007 Profundo––a gold medal winner at the 2011 San Francisco Chronicle Wine Competition, and ripe with black-cherry cola, oak, and mint notes.