Bovino Vineyards is located in beautiful Templeton, California. Our estate vineyards are centrally situated in the El Pomar District of the Paso Robles AVA.
Bovino Vineyards is an 83.5 acre property with about 45 acres planted to grapes. There are 16 different grape varieties grown on the ranch. Some, like the sauvignon blanc, are a single clone (clone 467) and some, like the cabernet sauvignon, are multiple clones (clones 191, See, 4, and 337). The different clones were selected for the characteristics each brings to the finished wine. There are also four different rootstock clones (1103P, 101-14, 420A, and SO4). The rootstock clones were chosen primarily to align with the soil type the plant is grown in. There are 27 separate blocks with different rootstock/clone combinations in each. Add this complexity to the fact that there are three primary soil types on the property (loam, silt loam, clay loam), the elevation ranges from 1,020 and 1,125 feet above sea level, and the blocks have multiple exposures and sun tracks, and it makes the winemaker glad he does not also manage the vineyard.
Water is plentiful, although hard, and is of a very good quality, with pH test ranges from 7.9 to 8.1. We will normally average about 8 inches of rain each year – with the heavy rains so far this winter we are well over that average and are looking forward to a truly spectacular growing season. We were fortunate to plant additional cover crops in the vineyard this fall which has aided in minimizing topsoil runoff and will aid in moisture management during the growing season.
Bovino Vineyards is located only 26 miles from the Pacific Ocean. A small gap in the coastal mountain range brings cool moist Pacific Ocean air nightly into the ranch, creating temperature swings of 40 to 60 degrees Fahrenheit every day. This is where the saying “stress the vines to make great wine.” is perfectly evident. The summer daily routine in the Bovino vineyard starts with morning temperatures around 55 degrees Fahrenheit and 40% humidity; the fruit is firm and vines are upright and vigorous. At about 3 in the afternoon, the temperature reaches its highest point of about 98 degrees Fahrenheit and humidity drops to single digits. At this point, the fruit shows slight signs of desiccation and the canopy starts to lay over and look a little tired. By 10 - 11 pm, the temperature begins to ease and humidity comes up, starting the cycle all over again.
“Maintain an Attitude of Gratitude.”Winery owner and Philanthropist - Dan Souza
Dan Souza is the winery owner and an entrepreneur of many businesses who has found new passion in the fine art of viticulture and winemaking. He comes from a long line of farmers and cattle ranchers, and cultivating the land with extraordinary results is nothing new to him. Beside successful efforts in many of his ventures, he also greatly enjoys donating his time and resources to those who need it.
Bovino Vineyards and its signature brands, Joludi & gen·er·os·i·ty, are a clear reflection of who he is - Joludi is a tribute to his hardworking parents, Joe and Ludrie. Whereas a gen·er·os·i·ty wines generate funds to be invested back into the community, especially in human services aid. Dan's friends and family have long called him "Big De", on account of his tall stature and his big heart.
“Grow the best fruit. The rest will take care of itself.”Winemaker and Visionary - Steve Anglim
Steve is the winemaker and General Manager for Bovino Vineyards, consistently producing high-quality, award-winning wines. Steve spent 24 years in the automotive industry before launching his own operation in 2002. His winemaking legacy dates back to numerous crushes in his garage and then his own label, and the obligatory “some time at UC Davis.”
Steve's philosophy is simple: “Every grape has its own innate potential. The job of a winemaker is to help realize that potential –and not make mistakes.” With 16 varieties on the property, Bovino is a dream. “The range -- from Italian to Bordeaux to Rhône -- presents a rare opportunity to experiment, showcasing unique varietals, such as Arneis, alongside the more traditional, while maintaining the distinctive terroir of El Pomar and Bovino.”