Located in the heart of historic Adelaida, just west of Paso Robles in a unique Central Coast appellation, the Hearthstone site was chosen for its dynamic weather conditions and hilly topography with a solid limestone bedrock, clay soil and hard water. Owner Hoy Buell and winemaker Paul Ayers apply natural farming methods and modest inputs to derive varied flavors from selected clones of Zinfandel, Syrah, Grenache, Mourvedre, Cabernet Sauvignon, Cabernet Franc, Malbec, Tempranillo, Pinot Noir, Sangiovese, Brunello, Viognier, and Roussanne. Various practices are utilized to maintain a “sustainable” Vineyard. The goal of sustainable production is to "reduce environmental degradation, maintain agricultural productivity, promote economic viability, conserve resources and energy, and maintain stable communities and quality of life”. Through stewardship Hoy has created a magnificent natural habitat allowing the vines to adapt to the climate and soils. By using minimalistic natural practices unique and specific to this land the vines have produced lower yields and higher quality fruit each year.  

Hearthstone grows: 

Sangiovese, Viognier, Syrah, Pinot Noir, Cabernet Franc, Shiraz, Grenache, Cabernet Sauvignon, Roussanne, Petit Verdot, Marsanne, Primativo, Zinfandel, Petit Syrah, Mourvedre, Montepulciano, Tempranillo and Malbec


The Alchemy of Sunlight, Clone and Stone
Hearthstone Vineyard’s carefully chosen clones and rootstocks were planted in 1999 into hilly, south-facing, shallow soils for eventual penetration into layered limestone bedrock. Minimal deep irrigation and organic fertilizers are modestly applied to keep vines healthy, yet mildly stressed during fruit ripening. Only the basic necessities for balanced growth are supplied as vines adjust gradually to the natural elements. After 10 years of growth most of the fields are not irrigated at all, as they have naturalized and can obtain moisture and nutrients on their own.

At 1,400 feet, the varied coastal mountain weather makes both vines and fruit hearty of character. Significant fluctuations of day and night temperatures help to make fruit smaller and thicker skinned, concentrating flavor and color. The altitude and hilly location make for a short growing season, with late spring frosts and cold nights all season long. Therefore only small harvests of three or less tons per acre are produced.
As a career horticulturist ,Hoy is able to understand the necessary stressing as well as timely support of the vines required to produce deep, rich flavors, while still reflecting the full character of land and climate unique to their locale. For information on the wine making please click on the WINEMAKING tab to the left.