Damian Grindley is the winemaker for Brecon Estate in Paso Robles, CA. Hailing from the Isle of Anglesey in North Wales, Damian Grindley is a forty-year wine industry veteran. He holds an honours degree in Horticultural Science (University of Reading) and a postgraduate certificate in Oenology (University of Adelaide). His global winemaking career spans three continents and includes senior and chief winemaking roles with some of the most respected US, EU & AU companies. He has launched numerous successful international, national, and boutique brands, gaining a truly global palate and an extensive accolade list.
In 2012, Damian focused his passion for wine and soil on his own ventures. Just twenty-four months from dream to release, Damian and his wife, Amanda, co-created Brecon Estate, which leans into the elegance and sophistication of the ultra-premium, Paso Robles vibe. Perched in the Adelaida District AVA, this site naturally lends itself to the beauty and grace of Brecon Estate wines, with 50-year-old Cabernet Sauvignon and hilltop Cabernet Franc vines giving roots to this now iconic brand. His unfettered offerings have amassed multiple Best of Class/Best of Show accolades since inception, and continue to top international competitions yearly. Media Inquiries: rachael@breconestate.com | breconestate.com
What’s the ONE THING most unique, authentic, & memorable about your brand?
It’s no secret. We were originally well-traveled, flying winemakers, but at heart, cave explorers first and foremost. A strange thing happens when you are mapping these extensive discoveries in karst regions: you fall in love with the unique, bright wine styles made on these enigmatic soils, whether it’s in Northern Spain, Central France, Half of Italy, the Pyrenees, or the limestone Coast in Australia. So obviously, when the opportunity came to purchase our own winery, it was only natural to look for, rare in California, Limestone (Calcareous) areas.
The other thing, perhaps I neglected to mention, is my distinctly cool British blood, which just loves those cooling fogs and sea breezes. Hence, our winery is pretty much as close as we can get to the ocean while still being on the main block of calcareous bedrock. The vines love it too. Paso Robles, doubly became our natural choice because we had a chance to elucidate (read explore) what it truly means to be a Paso Winery. We are not confined by one old world genre or another, which leads to some wonderful blends. We have carefully planted unique clones in unique locations thanks to the multiple microclimates in Paso Robles and our extensive international connections.
All this, of course, spills over into the wines. Our customers have come to expect unique terroir-driven wines with an international flair, with the added bonus that our Estate vineyard is now officially certified as one of the Central Coast’s few Historic Vineyards.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
I frequently would be found muttering in the wee hours working for other, often larger, brands that “I was not stupid enough to start my own brand”. In fairness, I was too distracted exploring monster caves in far-flung locations as well as learning how not to do it, which is also remarkably important. I suppose that my mutterings backfired on me, as when the opportunity to build my own brand came along, my only wish now is: I should have done it sooner! The caver in me, of course, wants to secretly dig some extensive underground wine caves, with interesting echoes in some spectacular banded marble, something that will last a thousand years. I could easily be persuaded to start my own boring company! Perhaps one day.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Our True Acacia Head Albariño is what you might call our “Harry Potter wine,” the main reason for this being that we hid it under the stairs for the first year. By happy accident, we had purchased Acacia barrels (actually French barrels with Acacia heads) for a Viognier program; however, these grapes never arrived, and the barrels ended up being filled with grapes from the oldest Albariño vineyard in the Central Coast, Jack Ranch. After tasting it, we thought, “Wow, this is kind of good!” We bottled it neat, it was a runaway success both in terms of sales and accolades, and we have made it every year since.
This whole story illustrates what an explorer mentality brings to wine. For somebody used to going down that passage nobody has been down before time and time again, it seems totally natural to plant an up-and-coming wine varietal in a unique location and then put it in an out-of-the-box cooperage choice to create something new and vibrant. Interestingly, the label is a little tongue-in-cheek as the type of Acacia used is actually a “False” Acacia, but that didn’t sound quite so delightful. Hence, True Acacia Head was born! Loved this Albariño from Damian. Have a look at the review.
Bonus Question: Why Winemaking?
Freud would probably have said because it was something my mother would not approve of! Although if you met my mother, you would understand there is more than an element of truth in this. My parallel reasoning was that it was something fascinating to do when my knees wore out from international cave exploring. Ironically, my knees are still holding up long after my compatriots! In the end, I was able to combine cave crawling and a successful wine-making career in glorious Mediterranean climates. My perfect life and a far cry from my formative years on a small, wet, windswept Welsh Island better known for its Druids.