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Special occasions at the resort are commemorated in French-
inspired Abbey, tucked along the cloistered courtyard,
reminiscent of a small European village.
Douglas' keen eye extends to the gardens and grounds as
well. "Every varietal of plant and tree is chosen for its area
because the land has a particular resonance and desires for
that varietal to be planted there," says Douglas. "It's not simply
my desire, or random. The land itself is completely involved in
the decision of what is planted where."
The 20-acre resort is surrounded by vineyards and dotted with
native oaks, redwoods, cedars, and liquid ambers. The fruit
orchard is lush with pomegranates, Meyer lemons, Mission
figs, and olives.
Planted on raised wooden beds, the chef's garden is a
symphony of fragrant herbs and seasonal vegetables. The
bounty is skillfully incorporated with the locally farmed and
foraged delights served at the resort's Cello Ristorante & Bar.
When Ayres first came to Paso Robles, he was taken by its
pastoral beauty and warmth of the locals. It wasn't long before
he acquired a 17-acre vineyard planted to premium Cabernet
Sauvignon in Paso Robles' famed Willow Creek District and
named the vineyard to honor the district.
TOP: The Tannat Vineyard on the east side of the resort.
BELOW: The 12,000 square-foot Pizza del Magica sits at the heart of the
Alegretto Vineyard Resort.
Photographs courtesy of Allegretto Vineyard Resort
