Hubba Wines is what happens when serious training meets genuine warmth. Riley Roddick chased winemaking across the world, harvests on multiple continents, a master’s degree in Europe, and a climb to assistant winemaker at two respected Paso labels, before she opened her own small room in Tin City. The wines are made with intention and a light hand, and the labels carry names like Spoonman and Mushroomhead, the nicknames of the people she loves. It is precise, personal winemaking poured in one of the friendliest corners of Tin City, often with live music on a Friday night.

A winemaker who earned it

Riley Roddick, who founded the label as Riley Hubbard, is a Cal Poly graduate who did the work before she hung out her own shingle. She spent several years working harvests around the world, earned a master’s degree in Europe, and rose to assistant winemaker at two well-regarded Paso Robles producers, Law Estate Wines and Desparada. Along the way she received mentorship from Stephan Asseo, the owner and founding winemaker of L’Aventure, one of the most influential wineries in the region, who gave her space to craft her own wines before she was ready to open a room of her own.

She founded Hubba in 2016 and opened her own Tin City tasting room in 2021. Her philosophy is intention without dogma: she wants to be mindful at every step, making wine as naturally as possible, choosing sustainable vineyards farmed by people whose practices she respects, and intervening as little as she can without being rigid about it. The result is honest, thoughtful wine, and the personal touch runs all the way to the labels, named for the nicknames and personalities of her loved ones.

The wines are named after nicknames of friends and family, which tells you exactly what kind of winery this is: serious in the cellar, deeply personal in the bottle.

Tin City, made naturally

Hubba pours in Tin City, the district of metal buildings just south of downtown Paso Robles that has become the regions hub for small, independent and natural-leaning producers. The room at 2929 Limestone Way is intimate and appointment-friendly, with walk-ins welcome when there is space, and from April through August it hosts live music every Friday evening, which makes it one of the more sociable stops in the district.

There are no estate vines here. Roddick chooses sustainable vineyards across the area whose viticulture she respects, then makes the wine with minimal intervention, letting the fruit and the site lead. That approach fits Tin City perfectly, where the culture is built on small producers making honest, expressive wine without the polish of a big estate. A visit to Hubba is a chance to taste that ethos from one of its most thoughtful practitioners.

The wines: eclectic and intentional

Hubba’s portfolio is eclectic by design, a range of varietals and blends rather than a single signature grape, reflecting Roddick’s curiosity and the fruit she finds from the vineyards she trusts. The wines named Spoonman, Mushroomhead and the rest are made with the same minimal-intervention care, aiming for purity and a true sense of place rather than heavy manipulation in the cellar.

Because the lineup is personal and changes with what each vintage offers, the best way to know Hubba is to taste through whatever is currently open and let Riley or her team walk you through it. These are wines built on intention, made as naturally as possible, and they reward drinkers who care about how a wine is grown and made, not just how it tastes.

What to pour it with

Minimal-intervention wines like these tend to keep their natural acidity and avoid heavy oak, which makes them some of the most food-flexible bottles you can open. A bright, lighter red is a joy with pizza, charcuterie, roast chicken and grilled vegetables, its acidity cutting through fat and salt and keeping each bite fresh. The gentle tannins mean it will not bully a delicate dish.

For any whites or rose in the lineup, lean into seafood, salads and fresh, herby cooking, where high acidity bridges to bright flavors and slices through anything rich or fried. Fuller-bodied reds want grilled or roasted meat, the tannin softening against the fat. Because the wines are made with restraint, they pair like good company: they make the food better without trying to take over the table.

Hubba Wines: common questions