In a sunny, lush vineyard, a person in jeans and a blue shirt expertly harvests green grapes with pruning shears, their tool pouch at the ready. This is Paso Robles, known for its exquisite Bordeaux blends flourishing under the radiant sun amidst rows of vibrant grapevines.

Crafting Sixmilebridge Wines:
Thoughtful Interpretations of Bordeaux Varieties

In a place this powerful, nature calls the shots. Our vines cling to steep, unrelenting limestone slopes in Paso Robles, buffeted by wind and warmed by the sun. The earth, the sky, and the pull of the ocean work in unexpected ways to bring forth fruit that’s simultaneously stirringly powerful and heartbreakingly beautiful.

Silhouette of a person operating a forklift, loading crates into a building. Sunlight casts shadows over large stacks of boxes. In the background, there's a scenic view of hills reminiscent of Paso Robles, with its clear sky and renowned Bordeaux blends.
Workers meticulously sorting and removing stems from a conveyor filled with dark purple grapes in a Paso Robles winemaking facility. The grapes are being prepared for Bordeaux blends, marking an early stage in the production process.
A person wearing black rubber boots energetically stomps on a large pile of dark grapes in a metal container, reminiscent of the vibrant winemaking traditions found in Paso Robles Bordeaux blends.

Our Approach

We have found that this terroir imparts unexpected elegance to Paso Robles Cabernet Sauvignon, surprising delicacy to Merlot, savory warmth to Malbec. Our fruit is naturally high in acidity, with infinite amounts of phenolic potential. It hums with energy. We pick early, which keeps our alcohol levels in check.

Our approach to crafting Bordeaux blends includes minimal intervention — we never fine or filter. Our cooperage varies depending upon the vintage and grape variety. The experience of blending our barrels is nothing short of revelatory, year after year.

explore our bordeaux blends
Anthony in a green T-shirt stands smiling in front of a stack of wooden barrels in the Sixmilebridge cellar or winery.

I don’t want to make the same wine every year. Each wine should be expressive of the vintage and the place.

— Anthony Yount