2018 Harvest Recap

We are happy to report that the 2018 Harvest at Claiborne & Churchill is complete, and the new wines are resting comfortably in barrel and tank. We had a lot of fun sitting down with our Assistant Winemaker, Zack Geers to catch up on some highlights from this 2018 harvest.

How was the 2018 season?

Cool throughout which was exceptional during the fall when heat events are pretty normal. The last harvest since this one that had no heat during September and October was 2007. This type of weather benefits Pinot Noir in particular.Processing Fruit in the Europress

What variety are you most excited to work with this year and why?

Rhone varieties from cool climate vineyards are making exciting wines which are getting a lot of attention from winemakers. We get Syrah and Grenache from Spanish Springs Vineyard a few miles up Price Canyon Road from the winery. These vines are only two miles from the ocean so are about as cool climate as you can get.

What made you laugh hardest this harvest?

It’s the first time I had to strip down to foot stomp some fruit. The French use the term pigéage à pied (or “punch-down by foot”).

What is one aspect of your job that people would be surprised by?

I often describe winemaking as glorified janitorial work. Get it dirty – get it clean – repeat.

Processing Fruit

Has the drought affected this year’s growing season at all?

No we didn’t see any direct effects from the drought this year. We received some rain in late March that really set things up nicely for a moderate growing season. All of the vineyards we work with are able to supplement with irrigation if needed.

Harvesting Estate Pinot NoirWhat are ideal conditions for the aromatic whites and Pinot Noirs you produce?

This vintage, while still very young, looks to be ideal. The varieties we produce do well with moderate temperatures and long days that are not too hot and not too cold. These conditions allow the fruit to stay on the vine as long as long as possible. The marine layer from the Pacific Ocean also plays a big role in the growth cycle by helping cool off the fruit at night. These conditions are especially vital at the end of the grape growing season to help the plant shut down for the winter time.

Encompassing the Charm of Alsace

A Brief History of Alsace Wines

Part of what makes Claiborne and Churchill so unique and special is our production of Alsatian white wines.  These wines  are virtually unheard of among novice wine enthusiasts.  Alsatian wines originate from the region of Alsace in France, producing delicious, high quality wines, dryer in contrast to their neighbors in Germany.  The German-influenced wines are often sweeter, but produced from the same grape varietals.

Map of Alsace Region of France


Wines such as Rieslings and Gewürztraminers are today generally misconceived as being “too sweet” in the United States.  This is mostly due to a sweeter style with higher residual sugar evident in these wines in the 90’s.  Many producers who work organically didn’t want to pick grapes before they reached total ripeness and didn’t want to add store-bought yeast to complete fermentation that indigenous yeast couldn’t.  This resulted in the wines retaining more sugar post fermentation.  Due to the popularity with consumers and some wine critics preferring the sweeter wines and rewarding them with high scores, winemakers were discouraged from changing their methods until more recently.


Vintners began to adjust their viticultural methods to define ripeness with lower sugar content in the grapes.  Winemakers have worked to achieve beautiful acidity and vibrancy rather than letting the sugars take over and being stuck with a syrupy product.

Gewürztraminer Grapes on the Vine


Embracing Tradition

Our take on Alsatian wines pays homage to how they were traditionally produced and enjoyed. Because of our proximity to the ocean, cool coastal breezes and morning fog create a growing environment similar to that of the Alsace region, yielding in Rieslings and Gewürztraminers with evident floral, spicy, and an array of fruit notes balanced with excellent acidity.  We celebrate a harmonious balance of fruit and oak, structure and texture.


For more information, click here for a fabulous article that goes more into depth on the history of the Alsace region wines.


Winemakers Harvest Playlist

Getting Down While Punching Down

There is no doubt that Harvest time is the busiest time of the year for a Winemaker.  From picking the grapes to processing the fruit it is constant hard work from sun up to sun down. A great way to keep their spirits high and minds focused throughout the day is through the beats and rhythms of music. We asked Winemaker Coby Parker- Garcia along with assistant Winemaker Zack Geers what their favorite artists and genres are, and created a winemaker’s playlist. Two of Coby’s favorite genre’s includes Reggae and Rock Music, some of his favorites include: The Grateful Dead, Jerry Garcia, and Burning Spear. Zack appreciates the lyrical genius that Hip Hop contains such as G-Eazy, Milky Chance and Quinn XCII.

Happy listening!

Harvest Interview with the Winemaker

Harvest 2017 Q&A with our Winemaker Coby Parker- Garcia

Pinot Noir Clusters at Twin Creeks Vineyard

In general how does this year’s crop look?

2017 Vintage is looking average for most varietals. The only varietal where we see lower yields is with Pinot Noir.  Rain and cool weather contributed to poor flowering within our Pinot Noir Vineyards.

Which varietal will Claiborne & Churchill be harvesting first?

Pinot Noir from Greengate Ranch & Vineyard will be picked first starting this Thursday!  We will be picking two select clones of Pinot Noir,  Pommard and 2A. This makes up about 8-10% of the total amount of Pinot Noir for C&C. The soils at Greengate are not as heavy as the soils in the Twin Creeks Vineyard which allows the fruit to ripen sooner.

As weather changes during the harvest season, how do you adapt?

As harvest progresses, things get crazier and more compacted with less free time. We closely monitor and watch the weather making sure we are still on track to pick at the best time for each varietal.

How do you decide when is the optimal time to pick a vineyard?

It all depends on the varietal. We typically pick Aromatic White Wines earlier at lower sugar levels. This allows us to make white wines with lower alcohol and higher acidity. For Chardonnay and Pinot Noir we pick a little ripper allowing the flavors to fully develop.  Syrah and Grenache are picked last and at the highest sugar levels. Another factor in harvesting our fruit is tracking weather patterns. If the weather starts heating up, some grapes may be picked earlier before they get too ripe. If there is a cooling trend there is no need to panic and the grapes could stay longer on the vine.

Pinot Noir, Pommard: Greengate Ranch & Vineyard

Pinot Noir, Pommard Clone: Greengate Ranch & Vineyard

Pinot Noir, Clone 2A: Greengate Ranch & Vineyard

Pinot Noir, Clone 2A: Greengate Ranch & Vineyard

Are most grapes harvested around the same sugar levels?

No. Each varietal is treated differently. We look at the sugar levels but we also look at the pH and acid levels. It also depends on the vintage; certain vintages allow for grapes to be picked earlier where flavor profiles develop earlier and need less time to ripen. Sometimes the grapes taste better at lower sugar levels and are more balanced between the sugars and acid.

Do you typically go in and harvest from each vineyard all at once or do you do multiple picks from each vineyard?

We typically pick multiple times through a vineyard. If we are only getting a small amount of fruit then we pick it all at once. For our Estate Twin Creeks Vineyard we pick multiple times to get grapes at different ripeness levels.  Harvesting a vineyard at different times allows us to get different flavor profiles that add to the complexity of the wine.

What is one of your biggest challenges during harvest and how do you manage this?

Time is a big challenge. From the actual harvest and making sure we pick at the right time, to making sure each person on our production crew is doing their part to processing the fruit into wine.

Multi-tasking is another challenge with the different grapes coming in to make the variety wines we produce. I’m constantly traveling back and forth from vineyard to vineyard and then back to the winery.

During harvest we put in long hard hours day after day. As a winemaker this is what I look forward to each year, it’s my time to shine and make the best wine possible.

Harvest has wrapped up early in the last couple of years, what are you expecting for this year?

Last year was one of the earliest harvests on record. It looks like we are two weeks behind last year which puts us closer to our average cycle. I’d say we should wrap up harvest with Grenache sometime in late October or early November.

What are you most excited for this harvest?

It is always interesting to see what the “ theme” of the vintage will be (high acid year, good color, bold flavors). After spending so much time in the vineyards, it is exciting to get my hands on the grapes and make wine. I always look forward to the smells of fermentation; this is something that never gets old, even after my 15th vintage at C&C!

Meet Brook Our Cellar Club Manager

What brought you to Claiborne and Churchill?

I have been working for C &C since June 2008 shortly after graduating from Cal Poly San Luis Obispo. I was looking for a local, full time job after graduation and was in the process of interviewing for different positions. One of my favorite Agriculture business professors from Cal Poly was looking for someone to pass along to Claiborne and Churchill. She had a great relationship with Coby, our Winemaker, and recommended me for the Cellar Club Manager position. I went in for a couple of interviews and got the job!

The defining factor for my job search was to be in the business marketing for the wine industry, and this was totally the right fit. I liked everyone working here and it clicked.

Claiborne & Churchill Cellar Club Manager Brook ThompsonWhat does your job entail?

The job can be split up into a few things. First and foremost, my job is make sure that wine club members new and old, feel connected with the winery, receive the wines, and enjoy the wines. A large part of that is the communication and correspondence with club members, updating their information, organizing shipments and making sure everything runs smoothly. Another part of my job is the marketing aspect and looking into growth potential for the club as well as sustaining retention with current members. We are always looking at what makes members fully committed and what the key things they enjoy most about our winery and club. It’s important for me to create an environment that really holds true to what Clay and Fredericka started with back in 1983. Welcoming people to our winery and treating them like family is an essential part of our ethos.

Collectively we are able to create some special long lasting bonds with our members. Wine is magical and I truly believe it brings people together. There are wine club members that have been apart of the C&C family since before I was born!

What is the best thing about working at Claiborne and Churchill?

A lot of us have grown up working here for most of our adult lives. That says a lot about how the winery is run and the vision Clay and Fredericka have instilled in all of their employees. They create wines that are unique, captivating, and can be shared with friends and family. It starts with them and is passed down all the way to the tasting room staff. We want everyone on board to continue the wonderful 35 years of winemaking while continuing to grow and meet new people. The right atmosphere mixed with the right wines really makes my job great!

What sets the C&C Cellar Club apart from other wineries?

We produce and release a lot of stylistic and unique varietals. On a local level we produce beautiful Dry Riesling and Dry Gewürztraminers, two of the ten white wines we make each year. People connect with our Pinot Noir and seem to really dig the various small production Pinot Noir bottlings we release each year. It is such a key part of the Edna Valley and is one of our favorite wines to produce. Matching the love for Pinot Noir and desire for white wines puts us in a great spot to attract wine lovers to C&C. We are small production but still able to challenge each person’s palate with different aromas, textures and flavors.

What are the perks of being a Cellar Club Member?

It is free to join! Throughout the year, Cellar Club members can savor our flagship and small production wines, many of which sell out shortly after their release date. I love the fact that club members can pick between a Red Only selection, White Only selection, Dessert Only selection, or our popular Winemaker’s Selection (this is a mix of whites and reds). We also allow our members to customize their shipments! The flexibility to change and try new wines is a great way to engage and have the personal relationships with the members. We understand people spend their hard earned money on wine and we want to make them proud and happy with their purchases.

Cellar Club Manager Brook ThompsonWhat made you so interested in wine?

Unfortunately I don’t have a romantic answer for that.  During my second year at CalPoly I noticed some of my classmates were getting their minor in Wine & Viticulture because many of those courses double counted as required support courses.  This immediately attracted my attention.  The only experience I had with wine before that was when my parents let me try some of their wine at the dinner table. I didn’t realize how remarkable the wine industry was until I got deeper into those courses.  I admired the evolution of wine from grape to bottle and after working my first harvest in Paso Robles in 2007, I knew this would be the job community for me.

What kind of hobbies do you have?

I literally have grown up at Claiborne and Churchill; from a recent college grad to the man I am today. I like to think I have learned to grow through the winery.  Outside of the winery, I spend my time with my family, creating music, and watching Star Wars.

My wife and I are huge Disney nerds and we do our best to turn our 1 year old daughter into one as well. On our days off, we’re finding any excuse to get out of town for Disneyland, concerts, or any worthwhile adventure.  I love the two of them and they make for great co-pilots.

Music has been a part of my life for the past 17 years. Through music, I have played in bands, met people that have become life long friends, toured the country, recorded records and released them. I am not in the band anymore, but this past year I have gotten into writing film scores.

Any last thoughts?

Thank you to everyone who has supported Claiborne and Churchill, from our Cellar Club members to the casual Gewürztraminer fan that buys a bottle here and there. Without any of you folks we wouldn’t be here today. I am so excited to keep meeting people and continue on the journey we have been traveling on for the past 3 decades.

Wine with a Cause

Giving back to the San Luis Obispo Community

We have been very busy these past few months here at Claiborne and Churchill! With summer officially rolling in these next two days, here is a recap highlighting a few of our awesome partnerships in the community over these past few months.

Back in March, we teamed up with Phyllis Musical Revue  for the Diamonds and Pearls fashion show and donated wine benefiting the Woman’s Shelter.

April called for sloppy kisses and wagging tails for our “Wine for Paws Weekend” benefiting the Woods Humane Society.

Our very own Michelle and Emma loved hanging out with the dogs and serving wine at our Wine and Paws event!

The Woods Humane Society has tons of events throughout the year with different fundraisers and adoption opportunities. They even feature cat yoga!  Check out their event calendar for more details and dates.

At the beginning of June, we poured and donated wine for the Annual Afternoon of Epicurean Delights event with local social service organization, CAPSLO.  This year was the 30th anniversary of hosting this event at Pismo Beach!

 Photo from Visit Pismo Beach of a Pouring done for community event Epicurean Delights

In mid June, our very own Elizabeth Thompson teamed up with  local restaurant Luna Red and poured at The Big Event hosted by the Big Brothers and Big Sisters nonprofit of San Luis Obispo County.

 Elizabeth Thompson and Patty Carpenter, Event Coordinator for Big Brothers Big Sisters Event.

Coming up on July 26th 2017, we will be partnering with Big Sky Café and pouring wine at the Benefit Dinner in the Plaza for the Festival Mozaic, a classical music festival held in downtown San Luis Obispo. The festival will begin July 19th through the 26th featuring an assortment of classical musicians, delicious food, and a wide variety of wines. The complete calendar can be found here.

We love being able to help out and extend our appreciation in the community. Our family here at Claiborne and Churchill has loved donating, pouring, and getting to meet the individuals who dedicate their time and energy into each of these different non profits and shelters.  We are so excited to keep exploring more opportunities in San Luis  Obispo and beyond!

For more information about current events and updates please visit our Facebook page and follow our Instagram.

Cinco De Mayo Food & Wine Pairings

Feel like throwing a Cinco de Mayo Party this year? Tired of only serving margaritas and beer? Why not have a mexican themed feast paired with some of your favorite Claiborne & Churchill wines?

Cinco de Mayo Starter:

Mango Salsa paired with our 2014 Estate Dry Riesling

Cinco de Mayo: Mango Salsa paired with Claiborne & Churchill 2014 Estate Dry Riesling


1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup)
2 Tbsp finely chopped red onion
1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice


1.Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice. Enjoy!

A spicy side dish for your Cinco de Mayo Fiesta:

Stuffed Jalapeños paired with our 2016 Dry Gewurztraminer

Cinco de Mayo: Stuffed Jalapeños paired with Claiborne & Churchill 2016 Dry Gewurztraminer


6 slices bacon
12 jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed
4 ounces mild cheddar cheese, shredded (1 cup)
4 ounces Monterey Jack cheese, shredded (1 cup)
4 ounces cream cheese, softened
3 tablespoons minced fresh cilantro
2 tablespoons panko bread crumbs
1 large egg yolk
2 teaspoons lime juice
1 teaspoon ground cumin

1. Place oven rack in upper-middle position and heat oven to 500 degrees.
2. Cook bacon in 12‑inch nonstick skillet over medium heat until crisp, 7 to 9 minutes. Transfer bacon to paper towel–lined plate. When bacon is cool enough to handle, chop fine and set aside.
3. Season jalapeños with salt and place cut side down on baking sheet. Bake until just beginning to soften, about 5 minutes.
4. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños with their cut side up.
5. Mix cheddar, Monterey Jack, cream cheese, cilantro, panko, egg yolk, lime juice, cumin, and bacon together in bowl until thoroughly combined.
6. Divide cheese mixture among jalapeños, pressing into cavities.
7. Bake jalapeños until tender and filling is lightly browned, 9 to 14 minutes. Let cool for 5 minutes. Serves 6-8.

Cinco de Mayo Main Course:

Carnitas paired with our 2015 Twin Creeks Estate Pinot Noir

Cinco de Mayo: Carnitas paired with Claiborne & Churchill 2015 Estate Twin Creeks Pinot Noir

For Pork Carnitas

2 1/2 lbs pork shoulder
1 tbsp lime juice
2 tsp coarse sea salt
2 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
1/2 tsp ground black pepper

For Tacos & Toppings:

corn tortillas
slices of avocado
cilantro, roughly chopped
red onion, diced
slices of lime

Cut pork shoulder into large 3-4 inch chunks, removing any excess fat.

Place pork in slow cooker.
Combine all other ingredients in slow cooker.
Stir to mix thoroughly.
Cover and cook on high for 4 hours or until very tender.
When tender, pull apart with a fork.
Serve on warm corn tortillas and top with onions, cilantro, avocado slices and lime juice!


Wineries Have Libraries?

Yes! The term Wine Library refers to a winery’s supply of bottles from earlier vintages that are properly cellared and are no longer available for purchase. At Claiborne and Churchill, we like to reserve a few cases of our various whites and reds from older vintages, saving them for special events. Bringing out library wines allows our customers to experience the difference between a young and a mature wine. Sampling library wines also gives some of our club members a chance to taste what might still be in their cellar at home, and decide if it’s time to drink or continue to let the flavors develop in bottle.

Wine Library Rieslings

So, guess what? We have a selection of Library Wines waiting to be tasted!

On May 5-7, 2017, we will be pouring our precious “wines from times past” each day with a different theme to each day of the weekend. Winemaker Coby Parker-Garcia is particularly excited about the 2007 Runestone Pinot noir. Coby emphasized that the 2007 vintage was a stand out year and that “a vintage like that comes around once in 20 years.” On the day that Coby and assistant winemaker Zack Geer were tasting all of the different Runestone Pinot Noir vintages, some of us were fortunate enough to take home the 2008 Runestone. Trust me, you do not want to miss out trying these incredibly smooth, delicately aged Pinot Noirs, along with the older Riesling vintages that are showing beautifully. For more information about the events for this weekend check out our website here or read below. Click here to buy some tickets and experience some brilliantly aged wines for yourself!

Friday: May 5, 2017 Winemaker Dinner with Chef Brian Collins of Ember Restaurant

Join us on Friday, May 5th, for the ultimate food & wine dining experience! Enjoy five gourmet courses prepared by renowned chef Brian Collins of Ember Restaurant. This elegant dinner will be hosted by our owners Clay and Fredericka Thompson and winemaker Coby Parker-Garcia in our barrel room. Each course will be paired with some of the best library wines from our collection.
$120 Cellar Club Members | $130 Non-Members  |  Purchase Tickets

Time: 6pm

Saturday: May 6, 2017 Wine Library Grand Tasting

Experience a tasting showcasing the best vintages of our library wines. You’ll have the opportunity to taste and purchase from among two dozen white and red wines which have been carefully cellared for several years.
$15 Club  |  $25 General Admission  |  Purchase Tickets

Time: 1-4pm

Sunday: May 7, 2017 Wine & Cheese Pairing (Featuring Library Wines)

“Wine down” on Sunday in our garden patio with a flight of library wines and a gourmet cheese plate by Fromagerie Sophie. Each cheese has been specially selected to pair with these stellar wines.
$18 Club  |  $24 General Admission  |  Purchase Tickets

Times: 11:30am | 1:30pm | 3:30pm


Bud Break Starts Harvest 2017 Excitement

We are finally starting to feel the spring weather on the Central Coast. It is so refreshing after the winter season we’ve had. The region was refreshed with many storms after years of drought. These storms were great for our dormant vines, as they flushed the toxins and salts in the top soil lower past the root zone and replenished our water storage. The recent sunshine has left the hills of the Edna Valley so green and wildflowers are starting to bloom. As the cherry trees are filled with flowers, we know something else is coming: bud break! In this post, we want to share what has been happening in the vineyard since Harvest 2016.

After Harvest:

As we were finishing up all of the hard work that goes into harvest, we began to prepare the vines for the upcoming winter season. The vines had been under a lot of stress from producing the fruit we use to make our wines. After harvest we give them some water and nutrients over the next two weeks to supplement and prepare the vines for the upcoming dormant season. This process is what all perennials go through and resembles hibernation where little energy is used.

Claiborne & Churchill, Pruning, Vines


In late February we begin to think about pruning the vines. Since we do not have any frost protection, we wait as long as possible to prune the vines. We are able to do this since we have so few acres and it doesn’t take much time to get through all of our vines. The old wood is removed to maximize the amount of one year old wood (fruiting wood) and minimize vine density thus encouraging airflow and circulation.

Bud Break

After pruning and the soil and weather warm up, you typically see bud break start to happen. Here in SLO Wine Country bud break occurs sooner than most AVA’s in North America. Typically, bud break is seen first in the Santa Maria and Arroyo Grande valleys, then in the Edna Valley, and lastly in Paso Robles. At Claiborne & Churchill our vines have just started to burst from the warm weather over the past weekend.

Claiborne & Churchill, Vines, Bud Break

Preparing for Harvest:

In the next few weeks, we will mow the cover crop and disk the cuttings back into the soil. We planted barley between the rows to add nitrogen back into the soil and also to keep the topsoil from eroding. Cover crops like barley attract beneficial insects and help maintain the soil structure during the rainy season. We will start to see rapid growth on the vines as shoots and leaves begin to form. After that, we will see flowering then berry set. The berries will begin to grow and start to look like little clusters. The red varieties will undergo veraison, when the berries change color from green to red. Over the next few months the grapes will ripen and develop tannins and phenolic compounds which contribute to the complex flavors found in wine. Before we know it, the fruit will be ready for 2017 Harvest!

Stay tuned for more production updates throughout our growing season!

Stay & Play in “America’s Happiest City”

We are proud to call San Luis Obispo home. Between San Francisco and Los Angeles, our town is nestled  along the coast on California’s historic Highway 1. This tourist destination has become popular due to its sunny weather and slow paced lifestyle, which is why the town is called SLO! In fact, Oprah Winfrey herself named San Luis Obispo “America’s Happiest City.” Check out her video here! You won’t want to miss a chance to visit (or live) in this gorgeous region of California home to SLO Wine Country.

slo, san luis obispo, Claiborne & Churchill


We may be biased, but we think this is one of the best highlights of the region! Following in the footsteps of Napa and Paso Robles, the Edna Valley has become an established wine region. As SLO Wine Country shares, “in 1979, Lawrence Winery was established as the region’s first modern winery, and the property is today home to Center of Effort Winery. Chamisal Vineyard began making its own wine in 1980, and Edna Valley Vineyard followed in 1981. Claiborne & Churchill Winery, Laetitia Vineyard & Winery, and Talley Vineyards soon added further momentum to the local winemaking scene. These early wineries paved the way and put SLO Wine Country on the map.” The region welcomes thousands of guests each year to taste our award winning wines. The cool climate and diverse soil profiles help create amazing Pinot Noir and Chardonnay along with other varietal wines. Check out the SLO Wine Country Map to see where all the wineries are located in our region. Look here for six unique wine trails to hit, including Claiborne & Churchill on the Old Edna & Biddle Ranch Road Trail. Grab a picnic and enjoy your day with some great wines!

slo, san luis obispo, Claiborne & Churchill


The gorgeous weather, breathtaking landscapes, and close vicinity to the beach gives our locals and visitors unlimited options of things to do! The best way to take in our rolling hills or coastal views is to take a hike! Look at our previous blog post to see the perfect trail for you here – from a casual stroll to a challenging hike!

Spend the day relaxing by one of our many beach towns just miles from SLO. Shop our local spots such as Downtown SLO, the quaint Village of Arroyo Grande, or the Pismo Outlets! Even shop for dinner – checkout the SLO Farmers’ Market on Thursday nights offering an amazing selection of local produce. Find an event to attend, everything from an art show to a concert on the SLO Happenings App. This is a great resource to create a fun trip to SLO!

slo, san luis obispo, Claiborne & Churchill


The Central Coast has become known as a “foodie” destination! There is no shortage of great restaurants from breakfast to dessert. SLO Wine Country has a great list of some of the top restaurants to hit! Trying to figure out where to visit for dinner? Ask a local!

slo, san luis obispo, Claiborne & Churchill


There are a wide variety of options to stay while you are on your trip! SLO Wine Country has a list of their suggested hotels here! The most well known place to stay is the famous Madonna Inn. The whimsical guest rooms are perfect for a unique experience with access to a delicious steak house, boutique shopping, and horseback riding. Grab a hotel in Downtown SLO or one with an ocean view! Wanting to try something other than a hotel? Checkout VRBO or Airbnb for fun options, including our Winery Guest Cottage!

Start planning your weekend getaway or summer vacation to SLO; you will love the time you spend in “America’s Happiest City.” Make sure to visit us at Claiborne & Churchill while you’re here!