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Spring Street Winery

Paso Robles AVA

Honoring Paso Robles’ natural sulfur springs, Spring Street Winery crafts distinctive, value-driven wines from the Central Coast’s best vineyards and appellations.

Recently co-founded by first generation winemakers Richard Bruno and Chris Condos, Spring Street Winery focuses on Paso Robles and the Central Coast of California, crafting site-driven wines that express the terroir and the vineyards from which they are from. Spring Street Winery is part of the Vinum Cellars collection of wines, which Bruno and Condos began in 1997 and it has grown to include a variety of winery brands that represent appellations throughout California.

Bruno and Condos met while attending UC Davis in the early 1990’s and their passion for viticulture evolved into a lasting friendship that led to the establishment of Vinum Cellars. Since the beginning, their focus has been centered around searching California’s coastal vineyards and special microclimates for the best sustainable sites and growers with the highest quality fruit possible. Each wine under the Vinum Cellars umbrella is hand crafted from single vineyards and made with a small-lot philosophy. From Coastal Chardonnay and Pinot Noir to Napa Valley Cabernet Sauvignon, Vinum Cellars makes a variety of wines from some of California’s best winegrowing regions.

Bruno and Condos’ new Spring Street Winery venture currently includes a Central Coast Sauvignon Blanc and Chardonnay, a Chenin Blanc from Clarksburg, a Monterey Pinot Noir, and a Paso Robles Cabernet Sauvignon. This month’s featured 2019 Chenin Blanc comes from the famed Wilson Farms vineyard in the Clarksburg appellation. This third generation family farming operation produces exceptional California Chenin Blanc, a varietal that was often overlooked until recent years. The 2017 Cabernet Sauvignon is a blend of fruit from four sub-districts in Paso Robles - Adelaida, Templeton Gap, Creston, and Santa Margarita Ranch - each known for producing world-class wines.

The Spring Street Winery takes its name from Paso Robles’ natural hot sulfur springs. For thousands of years, the area was inhabited by the native Salinan Tribe who knew the land as the “Springs” or the “Hot Springs,” and discovered the water’s healing properties. Later, during the Mission Era, Franciscan priests from neighboring Mission San Miguel constructed the first mineral baths from these hot springs, which began to attract the pioneer settlers to the area. These settlers became the founding members of the community and later established cattle ranches, apple and almond orchards, and eventually, the first vineyards. Spring Street is also the name of the main road through downtown Paso Robles today.

It’s no wonder that Richard Bruno and Chris Condos selected the California Central Coast for their new Spring Street Winery venture. With an abundance of microclimates, soil types and varying topography, the Central Coast offers seemingly endless opportunities for crafting a wide range of expressive and distinctive wines. We hope our Gold Wine Club members enjoy these wines from the up and coming Spring Street Winery. Cheers!

Chris Condos & Richard Bruno - Winemakers

Picture of Chris Condos & Richard Bruno - Winemakers

Co-owners and co-winemakers, Chris Condos and Richard Bruno are the master minds behind Spring Street Winery and its parent brand, Vinum Cellars. The friends and business partners have worked together for nearly twenty-five years, sourcing sustainably grown fruit and producing high quality wines from key wine growing regions.

Chris Condos grew up in a large Greek family and was destined to follow his grandfather and father into the wine business. After graduating from UC Davis, Condos went to work for Pine Ridge Winery in Napa Valley. He is currently a winemaking consultant for Kathryn Kennedy Winery in the Santa Cruz Mountains and recently started a new brand called Horse & Plow Winery. Richard Bruno, on the other hand, was first exposed to wine via the restaurant business. As a waiter and bartender, Bruno had the opportunity to taste rare and exciting wines and it ultimately led him to become a winemaker. He has worked for various wineries from Santa Cruz to Napa Valley, spent eight years as the Director of Winemaking for Don Sebastiani & Sons, and has consulted for Niebaum-Coppola and Michael Pozzan Winery in Napa Valley.