In 1996, my wife Linda and I (Chris Behr) purchased 90 acres of raw land here in the acclaimed Adelaida District of Paso Robles. Slowly we developed our land and turned it into a sustainable, modern working ranch that you are visiting today. One of our sons, Jeff Freeland and his wife Elizabeth, along with their twin daughters, moved up here in 2007 to help start our family owned and operated business, Oso Libre Winery. We opened in October 2009 after spending many years slowly learning how to grow vines and make wines. The key ingredient to our successful Vines, Wines and Angus program is that we enjoy what we do and the lifestyle that comes with it!
We produce award winning, artisanal estate wines in limited quantities. Our sustainably farmed vineyards are deeply rooted in rugged calcareous (limestone) hills exposed to sunshine and ocean breezes consistently producing rich, complex fruit.
Our harvest usually comes late in October or early November, which is at least six weeks longer than in warmer climates. This extended hang time for the grapes rewards us with premium and sophisticated fruit, resulting in exceptional wine. We invite you to experience our distinct estate vintages, blends and dessert wines.
Olde English Babydoll sheep, grass fed Black Angus and free range chickens all work together to tend our vine rows and graze land. Our Babydoll sheep program was implemented strictly for our vineyard maintenance in accordance with our sustainable farming practices. Thanks to the sheep’s small size and robust character, these remarkable little full-time workers graze our vineyards and are ideal for organic weed abatement, fertilization and soil management. As an adjunct, our free-range chickens are social partners to our sheep and cattle and assist in providing nutrients, fertilization and insect control to our vineyard. These charming allies all help to reduce our dependence on energy consumption and pesticides. When you visit our tasting room, we believe you too will be captivated by their presence and work ethic.
The wind and sun supply over 100% of our energy needs for our winery. We conserve and create energy by proudly utilizing our 10KW progressive Wind Energy Conversion Facility (WECF) in conjuction with our 77 solar panels on our winery. Our carbon footprint is 0% at Oso Libre Winery!
In conjunction with our vineyards and winery, Oso Libre is a traditional San Luis Obispo cattle ranch. Our Black Angus cattle are free range, grass fed, hormone free animals. We are excited about the future of our Angus beef program.
All of our Vines at Oso Libre are SIP (Sustainability in Practice) certified. We, as a life choice, focus on habitat conservation, energy efficiency, pest management, water conservation, economic stability, and human resources.
Sustainable agriculture rests on the principle that we must meet the needs of the present without compromising the ability for future generations to meet their own needs. It addresses stewardship of both natural and human resources and in agriculture it means that decisions are made with the whole farm system in mind as well as productivity in the long and short term.
The term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
“satisfy human food and fiber needs; enhance environmental quality and natural resource base upon which the agricultural economy depends; make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls; sustain the economic viability of farm operations; and enhance the quality of life for farmers and society as a whole.”
- 1990 Farm Bill
We use an American grapevine rootstock specifically selected for its resistance to pests and preference for drought prone soils and hillsides. These roots adapt well to our clay/lime soils and tolerate our wet winters. Oso Libre’s sustainably farmed vineyards are deeply rooted in rugged calcareous (limestone) soils exposed to sunshine and ocean influenced air consistently bearing complex fruit. Our location in the cooler West side Adelaida region of the Paso Robles AVA, is only 10 miles from the coast, and is highly desirable for its unique micro-climate. This micro-climate coupled with our selective vineyard management allows our estate yield to be intentionally very low.
Harvest season at Oso Libre occurs in late October or early November. This provides an extended hang time for the grapes, which is about four to six weeks longer than in warmer climates. The longer time on the vine allows for more intense flavors, color, complexity and true varietal characteristics to develop. The combination of all these features permits us to achieve the best performance from our grape vines while preserving our commitment to our sustainable farming program. The end result is the highest quality grapes bearing delicious flavors and proper balance, which is essential for great wine.
Mourvèdre, as wine historians suspect, may be a variety of ancient origin, perhaps introduced to the Barcelona area of Spain by the Phoenicians in 500 BC. The name Mourvèdre is derived from the town of Murviedro in Valencia, and the name of Mataró is derived from the town of Mataró in Catalonia. After the sixteenth century, the variety was brought to France. The grape is thought to have arrived in California in the 1860s.
Our Mourvèdre at Oso Libre is planted with the ENTAV-INRA ® 369 authorized clone from ENTAV in France. The French National Technical Association for Viticultural Improvement certifies this clone for its authenticity and quality. Clones with this certification are among the highest quality producing grapes in the world.
Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines. From France, the grape spread across Europe and to the New World where it found new homes such as in places like Paso Robes. For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjunctures surrounded it. The word "Sauvignon" is believed to be derived from the French sauvage meaning "wild" and to refer to the grape being a wild Vitis vinifera (Wine Grape) vine native to France. Until recently the grape was rumored to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder.
The grape's true origins were discovered in the late 1990s with the use of DNA typing at the UC Davis. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon Blanc and was most likely a chance crossing that occurred in the 17th century.
Its popularity is often attributed to its ease of cultivation. The grapes have thick skins and the vines are hardy and resistant to rot and frost. Its consistent presentation of structure and flavors express the typical character ("typicity") of the variety.
Our Cabernet Sauvignon is the certified clone FPS 08 and is one of three selections at FPS (Foundation Plant Services at UC Davis) taken from the same single vine source: Concannon R34 v2. FPS 08 first appeared on the list of registered vines in 1971. FPS 08 was characterized by Dr. Jim Wolpert (UC Davis) as a "high yielding, late-maturing" selection in the 1995 ASEV Proceedings of the International Symposium on Clonal Selection.
The first documented use of the term Primitivo appears in Italian governmental publications in the 1870s. This name's appearance, 40 years after the first documented use of the term Zinfandel, was previously thought to suggest that Primitivo was introduced to Italy from across the Atlantic. However, this hypothesis became unlikely since the discovery of the vine's Croatian origin. Primitivo is now thought to have been introduced as a distinct clone into the Apulia region of Italy in the 18th century. In 1993, a DNA fingerprinting technique was used to confirm that Primitivo and Zinfandel are clones of the same variety. Comparative field trials have found that Primitivo selections were generally superior to those of Zinfandel, having earlier fruit maturity, similar or higher yields, and similar or lower bunch rot susceptibility. This is consistent with the theory that Primitivo was selected as an early-ripening clone of a Croatian grape. Certain California regions are regarded as "exceptional" for Zinfandel, each with identifiable flavor characteristics.
Fortunately, San Luis Obispo, particularly our Paso Robles AVA is listed as one of those exceptional regions. Due to our hot days and cool maritime evenings, our Primitivo/Zinfandel is known for having a good sense of body that is not overly tannic. Zinfandel is often praised for its’ ability to reflect both its terroir and its winemaker's style and skill. We use the low annual yields from our Estate Primitivo Vines in many creative ways. We make an Estate Varietal called Nativo and we also use our Primitivo as a blender to add spice, body and interest to many other wines. Look for it in our Rojo del Patron, Por Vida, and Primoroso.
Viognier is from Southern France, in the Rhône Valley districts of Condrieu and Château-Grillet. Some people believe that the vine originally was brought to France by the Roman Emperor Probus from the Dalmatia region where it is now cultivated under the name Vugava bijela. The areas now planted to Viognier are increasing worldwide.
Our Viognier at Oso Libre is planted with the ENTAV-INRA ® 642 authorized clone from ENTAV in France. The French National Technical Association for Viticultural Improvement certifies this clone for its authenticity and quality for. Clones with this certification are among the highest quality producing grapes in the world.
Grenache Blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends and in northeast Spain. Grenache blanc is thought to have originated as a mutation of the red version of Grenache in Spain. It then spread across the Pyrenees to France, finding a second home in the Rhône.
Grenache Blanc is an important variety in the French wine region of the Rhône Valley, often blended with Roussanne in wines and even being included in some red wines. It is a major component in the white wines of the Châteauneuf-du-Pape and Côtes du Rhône AOCs. Our neighbors at Tablas Creek Winery have been instrumental in bringing Grenache Blanc to the USA. They imported cuttings from Chateau de Beaucastel in 1992, with their first harvest in 1999. However the name could not appear on labels until 2003, when the variety was provisionally approved by the Bureau of Alcohol, Tobacco and Firearms.
Our Grenache Blanc at Oso Libre is planted with the ENTAV-INRA ® 141 authorized clone from ENTAV in France. The French National Technical Association for Viticultural Improvement certifies this clone for its authenticity and quality. Clones with this certification are among the highest quality producing grapes in the world.
The soils on our ranch are diverse and the grapes were planted to take the best advantage of the site condition of each block. Much of our Zinfandel and Cabernet Sauvignon is planted on a steep hillside of Linne-Calodo soil type #152. This calcareous limestone soil is especially well suited for growing robust grapes and is very desirable. The grapes struggle to root and thrive in this soil, but produce exceptional fruit because of the adverse conditions.
We selected specific French grape vine clones and American rootstocks that are best suited to our local micro-climate and geology. We use the 1103 PAULSEN American rootstock specifically for its resistance to pests and preference for drought prone soils and hillsides. These roots adapt well to clay/ lime soils and put up with our wet winters. All of these attributes match the conditions on the property and allow us to get the best performance from the grape vines while maintaining our sustainable farming program. The vineyards are widely spaced on a 10 by 6 foot vertical trellis system. We designed the system to minimize erosion, receive abundant sunshine, absorb vital mineral nutrients and allow for ease of management, all in the goal of sustainability.
Our pruning, leaf pulling, fruit thinning and harvest practices give us the best defense against our number one potential enemy: adverse weather which quite often includes unseasonable rain, wind and freezing temperatures. We have a frost protection wind-generating machine combined with our sophisticated micro-sprinkler system. We engage both systems just prior to harvest (usually October or November) or during bud break (usually March or April) if the temperatures drop near or below freezing. The electrical power for our vineyard is provided entirely by our Solar panels and our WECF tower (wind energy conversion facility).
Our Mourvèdre is planted in the lowest parts of our property. We call it our blessed (Bendicion) grapes because we fight early and late frost every year. Most years our harvest from these vines yield small quantities but spectacular fruit and produce only one to two tons per acre. Planted entirely in soil type #132, the Mourvèdre is deeply rooted in sedimentary alluvium of calcareous clay.
Our lower hillsides are dominated by gently sloping alluvium composed primarily of soil type #188, which is a Rincon clay loam. This is a very good soil for producing high quality grapes allowing for deep rooting.
We are small so our vines get a lot of attention, as we are hands on with every aspect of our intensive vineyard management system. In accordance with our sustainable farming policies, we have incorporated our Olde English Babydoll sheep program for weed and nutrient management. Also the vineyard is planted with a cover crop of nitrogen yielding clovers and native grasses, which allows us to reduce erosion, return beneficial nutrients to our vines and greatly reduce our use of herbicides, pesticides and tractors.
Founded in 1979, Wine Enthusiast Companies is the world’s number one source for wine accessories, storage, information, education, events and travel, and is a driving force in the marketplace. Over the last 30 years, this multifaceted business has thrived along with America’s ever-expanding enchantment with wine. Started as a direct mail business, Wine Enthusiast has published over 300 million catalogs. Today Wine Enthusiast successfully markets via direct mail, multiple internet sites and with our business-to-business division, bringing Wine Enthusiast products into retail stores throughout the nation.
The San Francisco International Wine Competition, the largest, most influential international wine competition in America, is judged by a prestigious panel of nationally recognized wine experts. Judging is based on a blind, consensual procedure, ensuring that its rigor and integrity remain the nation’s most respected competition.
Critics Challenge International Wine Competition features wine writers as judges.
Acclaimed as the largest competition of American wines in the world and San Francisco’s premier tasting experience, the SFCWC Public Tasting is held at Fort Mason Center’s Festival Pavilion and features award winning wines from across the news. The event commences with a thorough judging (the first of the season) by a panel of over 60 professional wine judges at the Cloverdale Citrus Fairgrounds as they unite for four days in January.
Celebrating its 70th anniversary, the prestigious Los Angeles International Wine & Spirits Competition annually sees nearly 4,000 wines – and spirits – from around the globe come through its doors. Nearly 100 international experts come to Fairplex to participate in the judging.
Since its inception , the competition has maintained the highest standards of integrity and professionalism, earning USA Today’s recognition as one of the Top 5 wine competitions in the United States.
The Long Beach Grand Cru is considered one of the top international wine competitions in the U.S. The major public tasting event attracts more than 1,400 wine and food aficionados every August. Since its inception in 1995, the Competition has grown in size and prestige, attracting wineries from across the United States and from around the world.
Orange County Wine Society, Inc., is a rapidly-growing non-profit educational corporation whose purpose is to promote the knowledge and understanding of wine. To this end, the Society functions to enhance the knowledge of winemaking, viticulture and the appreciation of wine.
San Diego Challenge is staged by Robert Whitley's Wine Cellar Productons, which is also responsible for three other wine competitions.
The Central Coast Wine Competition is the largest wine evaluation event that recognizes wines
produced exclusively from vinifera grown on the Central Coast regions of California. This event
promotes the excellent quality and diversity of commercial wineries and grape growers while
recognizing the fastest growing wine regions in California.
The Craft Wine Awards International Competition in Los Angeles attracts vintners’ top wines from all over the world. The field consists of independent, artisan and boutique producers who are focused on the art of making unique wines and share the common interest of bringing their craft forward for all to enjoy.
Truly one of a kind! Established in 1990, it is the only wine-judging event in North America that is based on terroir - a group of vineyards (or even vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute to give its specific personality to the wine. With a field of over 1600 entries from North America, Europe, South America, and the Pacific Rim, judges must agree on awarding a medal. Each panel consisted of three judges from professional fields within the wine producing, marketing and education fields.
In other competitions, the terroir factor is ignored. At the Grand Harvest, judges taste wines with other wines of the same appellation. Thus, with cross-regional competition removed, the inherent quality of wines can be seen without the influences that sometimes eclipse even a wine of very high quality.
All wines are judged in the context of their viticultural region in order to accomplish two things: greater sensitivity to the complexities and nuances of regional wines and also to measure the influence of regional soil and weather characteristics on the taste and quality of individual wines. A goal of Grand Harvest is to learn more about how terroir contributes qualities of excellence and distinctiveness to wines. Over the course of this event, judges have learned to recognize when terroir is - and is not - a factor of wine quality. We think the bar has been lifted a little, and as a result, each year we perceive greater interest in terroir by winemakers and critics alike. Favorable awards support increased local and regional sales. A win in Grand Harvest can put your wine into a whole new sales category.
In an effort to offer only the highest quality and mature products, many of our wines are aged naturally both in barrel and in bottle. Some wines are released many months or even years after barreling and bottling. During the bottle ageing process, a wine will change and may produce natural derivatives. These derivatives may include fine sediment and in some wines, tartrate crystals. These crystals may look like sand particles and may be found on top of a cork or in the bottom of your glass after pouring. They are completely harmless and are simply a function of the natural tartaric acid components of the wine falling out in solid form after a wine has been aged in a cool environment. Our white wines are cold stabilized to prevent this natural occurrence, but this effect may be seen in some red wines which are not cold stabilized. Neither sediment nor tartrate will effect the flavor of the wine. We recommend decanting our extended aged wines prior to serving. Decanting will mitigate the appearance of sediment and better prepare the wine for drinking.
Spoilage is a separate issue. Because our wine is a completely natural product, it is likely that a small number of bottles for any given wine may experience spoilage. This is most often due to cork failure. A wine can spoil if a cork is not air tight or breaks down for various reasons. At Oso Libre, we use M.A. Silva cork products which come directly from heritage Cork Oak forests in Portugal. M.A. Silva is a premium cork supplier dedicated to quality and we choose only the top grade cork offerings for our wines.
With this said, if you receive a spoiled wine, or if you are not comfortable with ageing derivatives, please do not hesitate to contact us about the issue as we are more than willing to hear your concerns. We understand that wine is a premium product and must be presented and enjoyed as such. Your satisfaction and gratification are our primary goal, so any unacceptable wine can be returned and replaced at no charge.
Oso Libre Wine may also be found at the following locations: