El Pomar, Spanish for the orchard, is one of the quieter, more approachable districts of Paso Robles. Sitting on high, rolling terraces in the southeastern part of the AVA, between the cool Templeton Gap and the warmer inland districts, it enjoys a moderate climate that lets it grow a little of everything well. It is the kind of place where you can taste your way across Cabernet, Syrah, and Zinfandel in a single relaxed afternoon.

The orchard district

El Pomar earns its name from the agricultural country it sits in, a landscape of orchards, ranches, and vineyards on the southeast side of Paso Robles. It was recognized as one of the eleven Paso Robles sub-AVAs in 2014, when the region was divided to reflect its many distinct growing conditions, and El Pomar captured the gentle, terraced ground between the coastal-cooled west and the hot interior.

That in-between position is its strength. El Pomar gets enough afternoon cooling to keep its wines balanced, but enough warmth to ripen a wide range of grapes fully, making it a versatile, food-friendly district rather than a one-grape specialist.

El Pomar means the orchard, a fitting name for a gentle, agricultural district that grows a little of nearly every Paso grape well.

Moderate climate, well-drained terraces

The district sits on high, older terraces and fans, roughly 740 to 1,600 feet in elevation, with well-developed loam to clay loam soils, some of them calcareous, over sandstone and siltstone at depth. It is well-drained, moderate ground that does not push vines to the extremes seen on the west-side hillsides.

Classified in the cooler Region II range, El Pomar benefits from afternoon and evening air drifting in from the Templeton Gap to its west. Warm days and cooler nights give the wines ripeness with retained freshness, the balance that makes them so easy to enjoy young.

A little of everything, done well

El Pomar broad conditions support a wide lineup. Cabernet Sauvignon and Bordeaux varieties do well, as do Rhone reds like Syrah and Grenache, and the district has a long history with Zinfandel and Petite Sirah, the grapes that built Paso reputation. Aromatic whites and roses round out the range.

The wines here lean toward balance and drinkability rather than sheer power, which suits the district relaxed, welcoming tasting rooms. It is an easy place to explore the breadth of what Paso Robles can do.

What to pour it with

El Pomar versatility makes it a pairing-friendly district. The Cabernet and Bordeaux blends want red meat, steak, lamb, or a braise, where the tannin binds to the fat and protein and both taste better for it. The Syrah and Rhone reds love the grill and a bit of char, while Zinfandel and Petite Sirah are barbecue naturals, brambly and spicy enough to stand up to smoke and sauce.

Lighter whites and roses suit roast chicken, charcuterie, and warm-weather food. Whatever you pour, a pinch of salt on the plate rounds the wine and lifts its fruit. This is a district whose wines are made for the table.