Fess Parker Winery

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Barrett Crandall
May 5, 2014 | Barrett Crandall

Epiphany Cellars Spring Pick-Up Party

This past Saturday Epiphany Cellars wine club members were invited to come out to Los Olivos to pick-up their newest wine club shipments.  Along with their shipments, members had the opportunity to taste a selection of Epiphany wines, enjoy artisan wood-fired pizzas, and dance to hits from the 80's. 

While the band was warming up, the oven was already hot cooking up pizzas to order.  Pizza choices included: The Blue Mushroom (mushrooms, blue cheese, and 18 year aged Balsamic vinegar), Meat & Heat (pepperoni, thick-cut bacon, jalapeno, red and sweet onions), and The Cheese (a four cheese blend of Pecorino Romagna, Asiago, Gruyere, and smoked Gouda).


Music for the evening was provided by an incredible local band bringing back the best hits from the 80's, The Molly Ringwald Project.  With their high energy and upbeat performance they had our members dancing all party long.

Thank you to all of the Epiphany members who came out to have some fun with us and a special thank you to the Molly Ringwald Project for providing the amazing entertainment for the night.  

This coming July we will be doing our first ever pig roast at Epiphany, more details to come.  

Time Posted: May 5, 2014 at 3:26 PM
Barrett Crandall
March 31, 2014 | Barrett Crandall

Big Easy Mac & Cheese

For those of you who did not attend our Big Easy Mardi Gras party earlier this month, we thought we would share our recipe for Big Easy Mac & Cheese so you can have a bit of the party at home.  Pair this macaroni and cheese with, what else, our Big Easy red blend.  


½ pound elbow macaroni
2 tablespoons butter
2 pounds Andouille sausage, cut into ½ inch rounds
2 tablespoons rendered fat from Andouille sausage
2 eggs
6 ounces evaporated milk
½ teaspoon Louisiana hot sauce
2 jalapenos, thinly sliced lengthwise
1 teaspoon Kosher salt
Fresh black pepper
¾ teaspoon dry mustard
10 ounces sharp cheddar, shredded


In a medium saucepan over medium heat cook the sliced Andouille sausage rounds and jalapeno.  Cook until sausage is starting to brown and the jalapeno is starting to soften, about 8-10 minutes.  Place the sausage and jalapeno on paper towels and pat dry.  Set aside.  Reserve 2 tablespoons of the rendered fat for later use.

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot and melt in the butter, add the rendered fat from the sausage.  Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir into the pasta and add the cheese.  Over low heat continue to stir until creamy and the cheese is melted.  Add the jalapeno and Andouille sausage and fold into the pasta.  Serve hot.  

If you wanted to serve this the next day you could place the macaroni and cheese in a casserole dish, or individual ramekins and cover the top with panko bread crumbs.  Put in a 350 degree oven until cheese starts to bubble and bread crumbs start to brown.

Recipe adapted from Alton Brown



Time Posted: Mar 31, 2014 at 10:22 AM
Barrett Crandall
March 14, 2014 | Barrett Crandall

2014 Big Easy Mardi Gras Party Recap

Recently we celebrated the new release of the 2011 Big Easy at our 4th annual Mardi Gras party.  Wine club members were invited to come enjoy a night of music, food, and Big Easy wine.

Before the night got started Fess Parker employees took some time to get together for a picture.

To start the evening off on the right foot and to get everyone in the mood for some fun we had some live jazz from the Jerry Coelho duet.

As the night wore on Cajun themed appetizers started appearing from the kitchen such as:  Black-eyed pea salsa, southern style deviled eggs topped with bacon and Andouille sausage, sauteed shrimp with salted peanuts and a Sriracha-honey glaze, Cajun mac & cheese with jalapeno and Andouille sausage, and jambalaya.

For dessert we served a chicory root coffee chocolate cake with a Southern Comfort caramel drizzle along with a traditional King Cake.

One lucky member found the baby in the King Cake and won a magnum of 2011 Big Easy.

Tim and Ashley were in attendance for the night's festivities, having a glass of wine and visiting with guests and friends.

We were thrilled with the great turnout this year and had a lot of fun.  Good music, food, great people, and plenty of Big Easy to go around made for a special night.

Thank you to all who came and celebrated Mardi Gras with us this year, and a special thank you to Sarah Brooks Photography for the great pictures.  Until next time, Cheers!


Time Posted: Mar 14, 2014 at 2:51 PM
Barrett Crandall
January 2, 2014 | Barrett Crandall

Upcoming Events

2014 is here and the hustle and bustle of the holiday season is over.  We hope you all had a Merry Christmas and a great time bringing in the New Year.  2014 is going to be a great year filled with activites and fun events here at the Fess Parker Winery and we wanted to make sure to give you a quick rundown of what’s to come.

Fess Parker Wine Club Pick-Up Party
4:00 PM to 6:30 PM     Sat, Jan 25, 2014
Venue: Fess Parker Winery & Vineyard
Contact: Elaina 888-877-3335, elaina@fessparker.com

Join us in the Tasting Room from 4-6:30PM to pick-up your new wine club wines and enjoy “Chili & Chocolate”.  Our winery Chef will be cooking up a big batch of rib-sticking chili to enjoy with handmade truffles created by Jessica Foster of Jessica Foster Confections to specially pair with our wines. 

The cost to attend is $10 per person.  Reservations can be made with Elaina by phone at 888-877-3335, or by e-mail at Elaina@fessparker.com 

Chocolate & Reserve Wine Tasting
12:00 PM to 4:00 PM     Sat, Feb 15, 2014
Venue: Fess Parker Winery & Vineyard
Contact: Elaina 888-877-3335, elaina@fessparker.com

Join us in our Estate VIP Barrel Room Valentine’s Day Weekend to enjoy a reserve tasting of our most sought after wines. This will be an intimate, detailed tasting of small-lot wines featuring our single-vineyard Chardonnay, Pinot Noir and Syrah paired with gourmet chocolates.

 $20 per person, Complimentary for Wine Club Members ~ Please R.S.V.P. via email to Elaina at elaina@fessparker.com or by phone to 888-877-3335


Big Easy Release Party

4th Annual Mardi Gras Celebration

6:30 PM to 8:30 PM     Sat, March 8, 2014
Venue: Fess Parker Winery & Vineyard
Contact: Elaina 888-877-3335, elaina@fessparker.com

Join us for a Mardi Gras inspired party as we transform our tasting room into Bourbon Street celebrating the release of the 2011 vintage of The Big Easy!  Come be among the first to try the new vintage and enjoy Cajun themed appetizers prepared by Chef Barrett, music and fun.

Cost is $50 members/$75 non-members ~ Please R.S.V.P. via email to Elaina at elaina@fessparker.com or by phone to 888-877-3335.

We hope you can make it out and enjoy some great times with us here at the winery.  Happy New Year and keep checking in for more events to be posted.



Time Posted: Jan 2, 2014 at 8:59 AM
Barrett Crandall
December 9, 2013 | Barrett Crandall

2013 Christmas Tree Lighting

Recently we celebrated our 2nd annual Christmas tree lighting here at the Fess Parker Winery.  This year we brought in a beautiful 12ft tree and topped it with, what else, a coonskin cap.  Wine club members were invited to come out to the winery and celebrate the Christmas festivities with us.  

Natalie Gelman was gracious enough to come back to the winery and sing Christmas songs throughout the night.  She did a great job singing classic Christmas carols while putting her own spin on them, and she even had some guests get into the act playing instruments while singing along.

Christmas treats were in full supply throughout the night.  Fried Mac & Cheese with bacon and marinara sauce, charcuterie and cheese plates, crostini’s with bleu cheese horseradish spread topped with beef tenderloin and onion jam, as well as canapé’s with goat cheese, pomegranate and micro-greens were all served.

Savory treats were not the only thing on the menu, to satisfy our member’s cravings for sweets we served port-infused drinking chocolate with house-made marshmallows, ginger spice cake, chocolate fudge brownies with Syrah ganache, goat cheese sugar Christmas cookies, and home-made caramel-cranberry-pecan-apple pies.  

Of course what party would be complete without serving some Fess Parker wine?  Member’s tasted through a reserve list of single vineyard and estate wines to round out the evening.  

Our tree lighting was a lot fun filled with Christmas cheer!  Thank you to Natalie Gelman for providing great music again, and a big thank you to all who came to celebrate with us and make it a special night.

Merry Christmas!

Merry Christmas!

Time Posted: Dec 9, 2013 at 12:46 PM
Barrett Crandall
October 29, 2013 | Barrett Crandall

2013 OctoberFess

As October is coming to a close we thought it would be fun to take a look back at a month dedicated to celebrating harvest, we call it OctoberFess.  

To start the month off we offered a special tasting of our reserve, single vineyard, and estate wines paired with artisan cheeses inside of our VIP tasting room set inside of the barrel room.  

Next was Wine & Swine in the Vines, a harvest pig roast dinner. 

Jake Francis from the Valley Piggery raised a pastured pig from the Santa Rita Hills specifically for this event.  The pig was slow-roasted for 11 hours over red oak wood.  

Guests were treated to a Champagne reception upon arrival.

Blair Fox, our head winemaker took some time away from his busy harvest schedule to do a barrel tasting of our Ashley’s pinot noir.  

This was truly a fun night with good food, music, great company, and of course plenty of wine.  

To end our month long celebration we had a wine club member pickup party.  Along with picking up their new wine club shipments, members were also able to taste the new wines in their shipments.

The Drive-in Romeo’s were also on hand playing some great music that had everyone dancing while the Fess Parker Winery chef was cooking up artisan pizzas in our new Chicago brick pizza oven.  

If you didn’t have a chance to make it to any of this year’s OctoberFess events, not to worry, we will be doing a Christmas Tree lighting at the winery on November 30th.  Details can be found at www.fessparkerwines.com, and reservations can be made with our wine club cooridinator Elaina at elaina@fessparker.com.



Time Posted: Oct 29, 2013 at 12:00 AM
Barrett Crandall
August 26, 2013 | Barrett Crandall

Parker Picnic Series September 14th

Mark your calendars for the next Parker Picnic Series taking place Saturday September 14th, from noon to 4pm at the Fess Parker Winery and Vineyard.  Come and enjoy wine, food, and live music under the oak trees in our picnic area.

Food will be available to purchase from Georgia’s Smokehouse, a local gourmet food truck specializing in Southern barbecue comfort food.  Menu offerings include smoked burgers, smoked baby back ribs, pulled pork, smoked brisket, an assortment of grilled cheese sandwiches, bacon and cheddar hushpuppies, honey coleslaw, Southern style pasta salad, mac & cheese, and a variety of house-made sauces and toppings.  There is even a secret vegetarian menu if you ask.

While you enjoy your wine and food listen to one of the Central Coast’s hottest bands, the Molly Ringwald Project.  The Molly Ringwald Project brings an upbeat show playing all of your favorite hits from the 80’s.  This is a show you definitely don’t want to miss.  

So plan to spend the afternoon with us here at the Fess Parker Winery and enjoy tasty wine, delicious food, and incredible live entertainment. 

When:  September 14th

Where:  Fess Parker Winery and Vineyard picnic grounds

Time:  Noon to 4pm

Cost:  Free to attend.  Food and wine will be available for purchase.


Time Posted: Aug 26, 2013 at 12:46 PM
Barrett Crandall
August 19, 2013 | Barrett Crandall

SummerFess Fesstival and Retrospective Tasting

This past Saturday, we had our first ever SummerFess Fesstival here at the Fess Parker Winery.  From 11am-3pm local vendors setup on our lawn sampling and selling their products.

Winery guests were able to sample and purchase chocolate truffles from Stafford's Famous Chocolates, fresh baked seasonal pies and pastries from Fork and Whisk, olive oil from Rancho Olivos, lavender products from Clairmont Lavender Farm, local honey and honey products from San Marcos Farms, local grass-fed beef from Dey Dey's Best Beef Ever, and purchase jewelry from Cookie Lee Jewelry.

Local rock band, Spun Honey, also joined us for the day's festivities; Playing original songs as well as covers of everything from Hank Williams and Tom Petty to No Doubt and Zach Brown Band.  

While tasting wine and enjoying the music, guests had the opportunity to buy some delicious Southern barbecue from local food truck Georgia's Smokehouse.

The Fess Parker Winery also held a special retrospective tasting in our estate barrel room.  Wine club members tasted different vintages from our wine library of Ashley's Chardonnay, Bien Nacido Vineyard Pinot Noir, and Rodney's Vineyard Syrah.  The tasting was led by a panel consisting of our Head Winemaker Blair Fox, Eli Parker, Winery President Tim Snider, and local journalist and wine writer, Gabe Saglie.  

Our first SummerFess Fesstival was a lot fun, we want to send a special thank you to all our vendors who attended, Spun Honey, and Georgia's Smokehouse, and of course to all our guests who came and helped make it a special day.

Time Posted: Aug 19, 2013 at 2:45 PM
Barrett Crandall
August 12, 2013 | Barrett Crandall

Epiphany Cellars Grand Opening

This past Friday Epiphany Cellars opened the doors to its brand new, ultra-modern tasting room.  Guests can now enjoy a wine tasting at our brand new tasting counter or enjoy your wine at one of our indoor tables.

Feel like relaxing outside?  You now have the option to take your wine outside and relax in one of our many couches situated on the lawn.  

Even though Epiphany has moved into a new tasting room, the wines are still the same great Rhone-based varietals and blends that we have come to love.

Keep an eye out for upcoming events featuring our new Chicago Brick Oven pizza oven.  November 2nd is the next Epiphany Cellars wine club pickup party, handmade artisan pizza’s are sure to make an appearance.  

Come visit us at our new tasting room at 2970 Grand Ave, Los Olivos, CA 93441.  Business hours are from 11am to 5:30pm.

You can also contact us by phone toll free at (866) 354-9463 or locally at (805) 686-2424.

Look us up on the web at www.epiphanycellars.com.

Hope to you see you soon!

Time Posted: Aug 12, 2013 at 2:11 PM
Barrett Crandall
July 3, 2013 | Barrett Crandall

Parker Picnic Series Kickoff Recap

June 22nd marked the first of our Parker Picnic Series.  The Parker Picnic Series is a string of events that includes live music and local food trucks and takes place in our picnic area, one Saturday, every month from June through October.
To kick off the series this summer we had local rock band Joe Daddy & the Sumthins.  Guests of the Fess Parker winery were treated to Joe Daddy’s Rockin’ covers with a focus on but not limited to 90’s hits.  They even played some of their own original music. 

While being entertained by Joe Daddy & the Sumthins, guests enjoyed Fess Parker wine as well as some delicious Southern BBQ prepared by Georgia’s Smokehouse.  Pulled pork, smoked brisket, grilled cheese, smoked burgers, mac & cheese, sweet potato fries, as well as bacon and cheddar hush puppies were all enjoyed throughout the day.

If you came with a sweet tooth we didn’t forget about you.  Sugar and Salt Creamery came prepared with 4 different flavors of artisan sorbet made with local ingredients.  

It was a great day to be outside, drink some great wine, and enjoy some music and food. 

Remember to check back often on our website at www.fessparkerwines.com for an update of upcoming Parker Picnic Series dates along with a lineup of food trucks and music.    

Time Posted: Jul 3, 2013 at 10:32 AM