THE WAY OF TRUSS
Three Questions with Winemaker Kyle Jury
After a milestone summer, we’re finding our groove at TRUSS. We recently opened our new tasting room and introduced our inaugural estate-grown wines. Now comes the 2026 harvest, our third at the TRUSS estate.
It’s the perfect time to catch up with Owner-Winemaker Kyle Jury to get the lowdown and to learn what comes next. On that note, here’s our short Q&A:
What makes the TRUSS estate distinct or different?
KYLE: I think we’re unique because we offer so much in one location. We have our winery, tasting room and vineyard all in close proximity. We also have our famous wetland pond, which adds a scenic flair to things. And you can even turn your visit into a getaway at our luxury vacation house.
There’s also a legacy here that’s special. This vineyard has been producing some of Paso Robles’ most notable wines for 25 years. We now get to carry the torch with a new vision and mindset, all while keeping our roots intact.
Once you got your hands on the vines and started making wines from the estate vineyard in 2024, what surprised you the most about the results?
KYLE: I was really taken by the finesse and natural restraint that comes from our site. The 2024 growing season was on the warm side, which typically translates to bigger, riper wines. And yet our wines stayed very pretty and elegant. That was an eye-opener that told me a lot about this vineyard. There’s a mystique to it. It’s what makes our wine stand out, this native elegance that we call ‘beauty in structure.’
In fact, I was so intrigued by what 2024 gave us that, during the following harvest, I set aside one bin to see how far I could push the fruit. I went for max extraction during fermentation, trying to make as big of a wine as I could. Yet the wine still didn’t lose its bones, it never became too much. This vineyard insists on producing the exact type of wines we want to make, which is a dream for a winemaker.
You talk about providing guests with “unhurried hospitality”—a throwback to the days of classic California wine tasting. Why is that important to you?
KYLE: As a whole, I think the California wine industry has lost a bit of its charm. It’s less proprietary and relational, and more buttoned up. At TRUSS, we want to restore a bit of that classic hospitality culture, where even at a more elevated winery you can feel at ease and at home.
Nobody is a number for us. We’re not trying to drive traffic to sell wine fast and then get the next customer through the door. We’d rather you come in and spend three hours at TRUSS and connect with us as human beings and hopefully become lifetime supporters. Wine is the start of the experience, but it’s not the whole experience. We meet you where you’re at, and then we see where it takes us.