Unlocking a Hidden Gem in Paso Robles: Kiamie Wine Cellars

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Let me start by level‑setting on my relationship with wine tasting. As much as I enjoy a good glass, a full day of tastings can sometimes leave me with an unpleasant aftertaste. The pretense that often surrounds the experience can be a little much.

So when we set out for a day of tasting in Paso Robles, our plan was simple: get off the beaten path and head deep into the rolling hills. In Paso, “remote” is only a 20–25 minute drive, which makes escaping the crowds smooth and easy. We had one destination in mind—Kiamie Wine Cellars, recommended by my brother, who shares my general outlook on most things—and loosely built the day around it. It was close to our hotel, so we figured we’d start there and hit a couple of the bigger wineries on the way back. Wine tasting strategy 101.

The moment we pulled into Kiamie, we felt at ease. Only two cars sat in the parking lot, which turned out to belong to the owners, Aram and Greg. They greeted us as we walked up. Instead of manicured landscaping and dramatic stonework, Kiamie leans into wood chips, casual outdoor seating, and the natural Central California landscape. As Aram Deirmenjian, Head Winemaker (pictured left here), explained, this is how Paso wineries used to feel when he and Greg started Kiamie 20 years ago.

We settled into the outdoor seating, and Aram joined us as he poured the red flight. The Kiamie Unlocked—yes, the inspiration for this article’s title—was delicious: fruit‑forward, easy‑drinking, and versatile enough to pair with just about anything. Next came the Meritage, which was even better: jammy, earthy, smoky, fruity. Sold. Than the Kuvee. Wow. A beautifully balanced blend with notes of ash, berry, plum, and just the right amount of French oak. Also sold.

After the tasting, Aram led us to the barrel room, accompanied by Greg’s dog and Aram’s dog, with a quick stop to greet the goats. Inside, he explained the markings on each barrel—varietals, vineyard sources, and the hyper‑local hillside plots where the grapes were grown. Paso is a tight‑knit winemaking community, and relationships matter when it comes to securing great fruit.  

Then came the truly fun part: blending. Aram dipped his wine thief into a barrel of Grenache and had us taste it. Good. Then he added a splash of Malbec to our glasses—suddenly the color deepened and the flavor broadened. He walked us through the approach for a big red blend like the Kuvee: start with Cabernet, add Syrah for balance, then a touch of Zinfandel and Merlot (which Sideways unfairly maligned). Suddenly we were holding a beautifully structured blend with notes of ash, blackberry, plum, fresh tobacco, and elegant tannins.This, Aram explained, is their painstaking process: constant refinement, daily adjustments, endless tinkering until the wine is just right. And while it sounds like the best job in the world, he reminded us that harvest means 12‑hour days for weeks. Some Cal Poly SLO Wine & Viticulture students who work harvest at Kiamie end up changing their majors afterward. Winemaking is wonderful, but it’s also hard work.

After the barrel room, our plans for the afternoon shifted. Instead of heading back down the hill to visit other wineries, we decided to spend the rest of the day at Kiamie. Aram and Greg debated where to send us for dinner, and we landed on McPhee’s—outside Paso proper to avoid Valentine’s weekend crowds, low on pretense, and conveniently close to our hotel. A perfect call after a day of sipping great wines.

Hotel Footnote: We stayed at the River Lodge on the south end of Paso. If you’re into the Palm‑Springs‑boutique‑hotel vibe, you’ll love it. It’s a converted motor lodge updated with a Paso/Western/Texas aesthetic. The pool area especially channels Palm Springs, and I imagine it feels even more so in the summer.