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FACES OF NAPA VALLEY HOSPITALITY GROWING A COCKTAIL GARDEN ‘GRAND CRU’ VINEYARDS OF NAPA VALLEY CRUSHING ‘I DO’ IN WINE COUNTRY THE ART OF FERMENTATION

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EX XPERIENCE THE TAS STE OF BERINGER

DELIGHT IN BERIN NGER’S SIGNAT ATURE EDUCAT ATIONAL ND FOOD EXPERIENCE. WINE AN R ECEIVE $10 OFF YOURR TASTE OF BERINGER EXPERIENCE BY USING CODE VNV10 O ONLINE T OFFER WHEN MAKING YOUR RESERV RVATION. OR MENTIONING THIS BERINGER .COM/VISIT MUST BE 21 OR OLDER . LIMITED SEATING A . OFFERED DAILY. R ESERV RVATIONS RECOMMENDED REC COMMENDED. OFFER EXPIRES AUGU UST 31 31, 2020

2 0 0 0 main 2000 m a in street st r eet, t sst. t h helena, e l ena c ca a 94574 94574 | 707.

07 2257.

5 557 71 Enjoy Responssibly ©2020 Beringer Vineyards, St. Helena, CA

REDISCOVER ROBERT MONDAVI WINERY You know our name—it’s synonymous with wines that stand among the world’s finest. For over 50 years, we’ve been delighting visitors with an inspired mix of award-winning wines, fine cuisine and the best in music and the arts.

WHAT’S NEW ON THE MENU? Sample our hand-crafted, winery-only Spotlight wines from the stunning Vineyard Tasting Room, or linger on our patios, where beautiful views of the famous To Kalon Vineyard invite you to sip, savor and connect with family and friends. Visit the To Kalon Room for reserve wines and personal service in a luxurious, intimate setting. Follow the journey from grape to glass with our Signature Tour, or indulge in our leisurely Vineyard to Table wine-pairing lunch. Whether your passion is cheese or chocolate, Chardonnay or Cabernet, we’re waiting to share it with you.

• VINEYARD TASTING ROOM • PATIO SEATING • WINERY TOURS • TO KALON TASTING ROOM • ART COLLECTION • WINE & FOOD PROGRAMS • SUMMER CONCERT SERIES Tours and tastings 10:00am-4:45pm daily.

Le Marche retail store 10:00am-6:00pm daily.

RESERVATIONS:

robertmondaviwinery.com or call 1-888-766-6328, option 2.

ENJOY OUR NEW EXPERIENCES! VINEYARD TO TABLE LUNCH Executive Chef Jeff Mosher pairs fresh seasonal cuisine with three awardwinning wines in this inviting Wine Country lunch inspired by Robert Mondavi’s old-world family traditions. You’ll begin with a tour of the winery, including the iconic barrel cellar, and then sit at a shared table overlooking the To Kalon Vineyard to enjoy a family-style meal showcasing the bounty of our culinary garden. The perfect break in a busy day of wine-tasting!

TO KALON TERROIR TASTING This exclusive tasting offers a rare opportunity to enjoy three vintages of our renowned Cabernet Sauvignon Reserve and the current vintage of our celebrated, very limited-production To Kalon Cabernet Sauvignon.

We’ve paired these exceptional wines with fresh seasonal bites created by Winery Chef Jeff Mosher.

For reservations or additional information, please visit our website at www.robertmondaviwinery.com or call 1-888-766-6328, Option 2

OPEN DAILY 10:00AM-5:00PM

7801 St. Helena Highway Oakville, CA 94562 888-766-6328 www.robertmondaviwinery.com

Welcome to the Spring/Summer edition of

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The entire team at VERY NAPA VALLEY magazine is excited to present our eleventh issue – with articles and stories to excite your senses, arouse your curiosity and elevate your next Napa Valley experience. Learn about the people, vineyards, wines, cocktail gardens and variety of places to visit on your next Napa Valley adventure. These people and places will create indelible memories for you, the Napa Valley voyager.

Beginning on page 14, Don Sonderling introduces you to some of the “Faces of Hospitality” that abound in Napa Valley. Some you will never meet, others you will. However, they all have intimately personal stories to tell, about what they love about the valley, what they do and how they got there. There is a folk singer, who in his second career was named “wine educator of the year;” the sommelier, whose first encounter with wine was a less-thanpositive experience, as memorable as it was, winemakers who never thought of making wine, and servers who just love what they do. These are the people that reflect the personality and culture of Napa Valley.

What’s in a Name? Quite a bit as Melissa Vogt profiles six Napa Valley “Grand Cru” Vineyards. Reading about these vineyards, and some of the wines they produce, you will get a lesson in Napa wine history. For instance, Joe Heitz who produced Napa Valley’s first vineyard designated Cabernet Sauvignon from the Trailside Vineyard in the 1950s, and FAY Vineyard, which boasts the very first planting of Cabernet Sauvignon in the Stags Leap District AVA. Enjoy the vignettes and wine descriptions – which you may want to put on your shopping list.

As you travel through the pages of this spring/summer edition, you will discover Tanya Siebold’s article on “Growing a Cocktail Garden.” With tips and information on six different herbs, Tanya also provides a recipe to help you “up your cocktail game” all year long. Tanya then takes you on a tour of eight exquisite winery gardens. The horticulturalist, nature lover or gardener in you will delight as you read about these must visit special garden experiences.

Many offer tours, if you prefer to involve yourself more than just strolling around enjoying their beauty. At Newton Vineyard, you may feel you have stepped back into Versailles and the French Countryside, while at Sutter Home you will delight is this annually blooming parklike setting, showing off more than 800 different varieties of plant and tree life.

Have you ever had the urge to let that mad scientist or pure artistic side of you come out and try your hand at blending? In her article on “Blending Wine,” Charlene Peters recaps a dozen wineries offering fun and educational blending experiences. Sit down with winemakers and wine educators, to get a “window” into what goes into blending. Experiment with creating your personal taste profile, blending technique, science and art. Enjoy this one-of-akind experience, you may even go home with your own, personally blended bottle!

Perhaps one of the most quintessential and romantic venues for that perfect dream wedding is Napa Valley. With more than 500 wineries in the valley, there are less than a dozen that are able to serve as public wedding venues. For the romantic in you who wishes to fulfill your childhood dream of a “fairytale” wedding, take a look at seven of these venues described

by Charlene Peters in “Crushing ‘I Do’ in Wine Country.” From elegant gardens to barrel rooms and historic buildings, you may plan your dreamed about wedding in Napa Valley…a never to be forgotten experience of place, food, wine, people and of course: Love.

While thumbing through the pages of this latest edition on the lifestyle experiences awaiting your Napa Valley adventure, you will come upon other unique articles, such as “The Art of Fermentation” (the science of Zymology), and recommendations of not so publicized places to visit that will heighten your visit.

Very Napa Valley magazine searches out unique, exceptional people and places for you to experiences in order to enrich your travels. We are about tailoring your Nap Valley visit to your lifestyle, on your first and fiftieth visit to this one-of-a-kind area – that is its own special culture – the Very Napa Valley, where “the wine is bottled poetry.”* *Robert Louis Stevenson

– Chandra, RoseAnn, Patti and staff

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FACES OF NAPA VALLEY HOSPITALITY GROWING A COCKTAIL GARDEN ‘GRAND CRU’ VINEYARDS OF NAPA VALLEY CRUSHING ‘I DO’ IN WINE COUNTRY THE ART OF FERMENTATION

VERY NAPA VALLEY SPRING/SUMMER 2020 A twice-annual publication sharing the lifestyle of Napa Valley with Northern California guests and residents.

•• • A Publication of Wine Country This Week 669 Broadway, Suite B • Sonoma, CA 95476 P.O. Box 92 • El Verano, CA 95433

707-938-3494 | Fax 707-938-3674 www.VeryNapaValley.com •• • EDITOR: Chandra Grant Phone 707-938-1783 • Fax 707-938-3674 Email chandra@winecountrythisweek.com OFFICE MANAGER: Cathy Martindale Phone 707-938-3494 | Fax 707-938-3674 Email cathy@winecountrythisweek.com EDITORIAL CONTRIBUTORS Charlene Peters, Tanya Seibold, Don Sonderling, Melissa Vogt •• • SALES: RoseAnn Trzesniewski 707-334-1930 rmtrue@comcast.net Patti Neumann 410-262-6797 patti@winecountrythisweek.com •• • Reproduction, in whole or in part, without written permission is prohibited.

The team at VERY NAPA VALLEY (and Wine Country This Week)

WINE COUNTRY THIS WEEK 6

VERY NAPA VALLEY VERY NAPA VALLEY

THIS WINE COUNTRY MONTH

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CREATING SINCE 1980

FOR THREE GENERATIONS and 40 years, our family has worked to ensure that every time a bottle of our wine is uncorked, delightful memories are created. With each vintage and varietal, we raise the bar, working tirelessly to deliver the best possible wines and customer service.

Tasting Rooms in Napa Valley and Sierra Foothills Tours & tastings available daily by appointment. Reservations: 866.280.2582

ROMBAUER.COM

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FEATURES 12 | Faces of Hospitality Personalizing the culture of Napa Valley Wine Country 30 | “Grand Cru” Vineyards of Napa Valley What’s in a name?

36 | Growing A Cocktail Garden Lemony, herbal, earthy, sweet and savory, elevating your favorite cocktail can be as easy as heading out to your garden.

40 | Winery Gardens to Visit in Napa Valley 44 | Blending Wine Wineries up their game with blending experiences 52 | Crushing “I Do” in Wine Country Popular Napa Valley wedding venues 60 | Be Bubbly Sparkling wine lounge to open in downtown Napa 62 | The Art of Fermentation Uncovering the science of Zymology and how it creates the food and drinks you love.

68 | Larkmead Vineyards Celebrates 125th Anniversary in Napa Valley 70 | New Experiences Make the most of your time in Napa Valley REGULARS 72 | Napa Valley Dining Culinary Deliciousness 74 | Wine Country Calendar Wine-Related Events 80 | Map of Napa Valley Find Wineries, Tasting Rooms and Appellations ON THE COVER Mr. and Mrs. Carle, V. Sattui Winery Photo by Ken Viale

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We’re Napa’s best kept secret! Our wines have consistently received high ratings.

Our 2014 Cabernet scored a 97 and our 2016 Reserve received a 94 from The Wine Enthusiast.

Robert John Vineyards was named

NAPA VALLEY CABERNET WINERY OF THE YEAR for our 2016 Cabernets by the New York International Wine Competition.

1463 First Street, Napa, CA 94559 | (707) 699-1318 | www.rjvwines.com SUNDAY, MONDAY, & THURSDAY 11:00 AM - 7:00 PM | FRIDAY AND SATURDAY 11:00 AM - 9:00 PM | TUESDAY AND WEDNESDAY | BY APPOINTMENT

Want a custom experience? - Private tastings are available by appointment.

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15 SPECIAL: FACES OF HOSPITALITY Personalizing the Culture of Napa Valley Wine Country

By Don Sonderling

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14 | Alan Arnapole Peju Winery’s Vintertainer & Yodelmeister Wine Educator of the Year

15 | Bob Bolan

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From Chemical Engineer to Winemaker Extraordinaire

18 | Elaine St. Clair Brew Master (and Winemaker) St. Clair Brown Winery & Brewery

20 | Renee Ary

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Winemaker, Duckhorn Vineyards

22 | Beki Miller and Anthony Giangreco La Toque Sommeliers – Enhancing Your Dining Experience

24 | Restaurant Service Personnel

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For Your Dining Pleasure Front and Back of the House

26 | Chef Valentina Guolo-Migotto Ca’Momi Osteria: Experiencing Authentic Italian Cuisine

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DEFINING EXCELLENCE dBest Winery in North America - The Discoverer Blog dWinemaker of the Year: Sara Fowler -Napa Valley Life ’16, ’17, ’18 dBest Napa Valley Cabernet Sauvignon -California State Fair dBest Place to Work -North Bay Business Journal

Open Daily, 10am - 6pm | Preferred Reservations 10am - 12pm 8466 St. Helena Hwy., Rutherford, CA 94573 | 707.963.3600 | peju.com

COURTESY OF VISITNAPAVALLEY.COM

ST. CLAIR BROWN BREWERY & WINERY

COURTESY OF PEJU WINERY

PHOTO BY BOB MCCLENAHAN, COURTESY OF VISITNAPAVALLEY.COM COURTESY OF VISITNAPAVALLEY.COM

CA’MOMI OSTERIA

Faces of Hospitality Personalizing the Culture of Napa Valley Wine Country Napa Valley, with its vistas and vineyards, award-winning vintages, and mouth-watering restaurants, has earned a reputation as a mecca for wine and food aficionados. With more than three-and-a-half million visitors (*) in 2019, Napa Valley offers a wide variety of options to explore and enjoy.

Most people, vacationers or day-trippers, come to this wellknown destination to experience legendary Napa Valley wine and food hospitality. The unexpected bonus that makes a Napa visit exceptional, is the hospitality industry people you will meet-because they are the face of Napa Valley. Thousands of individuals are involved directly and indirectly in Napa’s hospitality industry; they will ultimately create memories you will cherish and take home. Some of these people you will see at various venues going about their tasks, others you will have direct contact with, while many are behind the scenes and out of sight. They all, however, have one common goal: to be welcoming, while contributing their part, helping to craft your unique and personal Napa Valley adventure. There are many faces of Napa Valley Hospitality. Let’s meet a few of these dedicated, passionate people who are an integral part of this one of a kind lifestyle culture.

By Don Sonderling *www.visitnapavalley.com

ALAN ARNAPOLE Peju Winery’s Vintertainer & Yodelmeister Wine Educator of the Year He sings, yodels, raps, laughs, plays guitar, and entertains, all while educating you on grape varieties, terroir, aromas and tastes; making the wine tasting experience what it should be: really fun! This is Alan Arnopole, often referred to as Peju Winery’s Vintertainer or yodelmeister. This became Alan’s second career when he was just shy of 50, and he admits, he knew little about wine. What Alan did know was how to read people while being entertaining and engaging – so he learned about wine along the way and found that when he sang, yodeled or rapped, they would come! Educating Peju visitors in a fun, inclusive manner earned him the honor of being named “Wine Educator of the Year” by San Francisco Magazine. Talk about being a one of a kind – spend time with Alan Arnopole and you will never forget him! He is a rare individual who will touch your life forever – all while teaching you about wine.

Alan’s path to Peju was a circuitous one, on a road welltravelled throughout the United States and Canada, covering two decades.

Leaving San Jose State University in 1969, in the afterglow of the Summer of Love (a time of hippies, beatniks, hootenannies, 14

free love, neighborhood coffee houses,* Woodstock and Altamont), Alan saw no further use for his majors of art and history. Without a specific career path in mind, he decided to simply follow his first love – music. Even though he had no formal musical education, what he could do was pick on a banjo or guitar, sing and tell stories to music, all the while making people smile. *Coffee houses in the ’60s and ’70s were gathering places to listen to folk music. Singer-songwriters would perform. Typically venues were small storefronts, basements or backrooms of churches and the like. Although coffee was served, it was the music people came for, starting late at night continuing into the early morning hours. Many famous singers got their start in neighborhood coffee house.

It was the early 1970s and being well versed in the “folk music movement of the ’60s” with artists like Woody Guthrie, Bob Dylan, the Kingston Trio, as well as, luminaries James Taylor, Crosby, Stills and Nash and Joni Mitchell … Alan fit right in. So, with a love of music, people, adventure and storytelling, Alan formed the band California Zephyr (still active to this day), piled into a VW bus and hit the road.

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“Those were the days my friend,” playing fairs and rodeos, concerts and casinos, crisscrossing the country and entertaining at such venues as the Calgary Stampede, the famous Palomino Club, The Grand Hotel on Mackinac Island, Las Vegas and hundreds of other venues. As Alan and California Zephyr told their musical stories, touching hearts and enriching the lives of millions, little did he realize he would do the same years later in a winery.

Coming off the road in 1985 to spend time with his wife and children, Alan settled in Napa, playing locally and helping to establish and produce the Napa Valley Folk Festival. Then, in 1995, Alan’s life took another unexpected turn.

Never having written a resumé or having had a job interview, Alan applied for a position as event coordinator at Peju Winery, certain he wouldn’t get the job. But Tony Peju had other ideas. He hired Alan because of his honesty, communication and people skills, sense of humor, friendliness and no doubt because of his ability to instantly display an extemporaneous sense of humor (yo yo yo, we gonna get down with Merlot).

As time went by, Alan learned more about wine, and one day, while in the tasting room, he started yodeling, singing and rapping about it; in the process, a star was born.

The more Alan learned, the more he integrated that knowledge with his skills as an entertainer. And he will tell you, it was because of the “true family feeling” of the Peju’s, that he was given the latitude and freedom to be himself and succeed.

People would hear about Alan and the unique way he presented the story of the grape, terroir, and fermentation from vineyard to glass and flock to the winery to be “vintertained!”

Alan reinvented his musical life, and continued to bring joy, laughter and a sense of family to all who visited Peju.

Alan is known by many names: The Napa Rapper, the Yodelmeister, but refers to himself as “the Vintertainer.” I would also refer to him as the smile master, because he truly puts a smile on everyone’s face.

After 20 years on the road, entertaining, and more than 24 years with people beating a path to Peju, you can still enjoy this magical experience. Throughout 2020 Alan will be making special appearances at the winery, call Peju at (707) 963-3600 for a schedule and reservations, so you can revel in an experience like no other.

Alan Arnopole will leave a piece of his soul with you, as he did with my wife and me, making our lives better for having met him.

Entertainer, songwriter, comedian, poet and a one-of-a-kind Napa Valley icon – Alan Arnopole is one of the very special faces of Napa Valley hospitality – as he sings and raps: “Yo! While behind the counter, I love to encounter, the folks who come to Peju. / No matter the season, I don’t need a reason, to uplift them – whether happy or blue. / It’s in my DNA, what more can I say, to show them a mighty fine time. / Through music and history, I debunk the mystery, along with humor, and bustin’ some rhymes!”

••• SPRING/SUMMER 2020

BOB BOLAN From Chemical Engineer to Winemaker Extraordinaire Sitting in the wine cellar at Bremer Family Winery, on a chilly, rainy fall afternoon, sipping wine with Bob Bolan, the sound of rain beating down, the melodic voices of Andrea Bocelli and Celine Dion in the background, was simply magical. How different this life is than the one he previously had as a chemical engineer.

Bob will tell you wine should bring pleasure and enjoyment, and that is his goal. He loves what he does, and on that captivating afternoon, I can only say that I was experiencing one of those rare moments where pleasure, perfection and enjoyment came together. Bob has had only one head winemaking position during his career. Now in his seventeenth year crafting Bremer wines, Bob related a life before wine – that ultimately led to wine.

Moving to California (from Kansas City) in 1986, Bob’s career was that of a chemical engineer and business consultant. A few weeks in California and Bob realized the

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weather was just too nice to be restrained by a desk job ... but what to do? He thought about becoming a professor, and even though he enjoyed the occasional glass of wine, the thought of being a winemaker never crossed his mind. After all, he was a scientist and academic.

While considering graduate studies, Bob came in contact with Dr. Roger Bolton, Professor of Chemical Engineering at UC Davis. It turned out Roger was doing research on wine and viticulture. Thinking this was interesting, Bob started asking questions about a career in winemaking. Dr. Bolton told Bob that if he made that switch, he could look forward to thankless long hours traipsing around in vineyards, dealing with the whims of Mother Nature, coupled with the fact that “if you are fortunate enough to find a job, you’ll likely make half the money you’d make as an engineer.” Hearing this, Bob enthusiastically said: “Sign me up!” That conversation was almost 30 years ago, and Bob hasn’t looked back since.

Bob is soft spoken, with a constant smile, conveying perception and intelligence. Once he decided to take the plunge to study viticulture and enology, Bob’s initial fear was that he may not possess “special taste buds” needed to analyze the nuances of wine. However, he came to realize that people’s taste buds are probably not so unique. Rather, developing one’s palate is more a matter of training and learning what to key in on. While Bob will tell you that much of what he learned as a chemical engineer doesn’t apply directly to winemaking, having an innate curiosity and an analytical approach to problem solving are of great benefit.

Bob is a perfectionist, but is comfortable with, and even relishes, the fact there is much he can’t control when it comes to making wine. Bob “controls” what he can. He understands the importance of getting the fruit ripe and exercises patience when it comes to making picking decisions. He knows he only gets one shot each vintage at achieving ripe flavors and fully matured tannins. He cannot, however, control the weather. So rather than worry about an approaching storm or heat wave, he chooses to adapt to the peculiarities of each vintage.

Bob enjoys the physicality of the job, from hiking through the vineyards to shoveling out fermenters, and loving the smells associated with that task. Bob will tell you, however, that he really earns his money during the blending process.

That is where the “magic” happens. He revels in weaving a tapestry of art, science and creativity, seeking perfection in a bottle and instinctively knowing when he has hit “the blend,” telling me, “you can discern less than a 1% change in the blend.” His reward and confirmation of success is seeing a customer’s reaction when they taste the wine, and seeing the expression and smile on their face.

The transition from chemical engineer to winemaker has treated Bob well. It has allowed him to marry aspects of science and art on a daily basis, using his creativity while dealing with the challenges of Mother Nature. Bob loves the fact that there is no set routine, that each day offers its own set of challenges and surprises.

Of course there are also parts of “the job” not directly 16

related to the “making of wine,” but critical nonetheless: Ordering supplies (barrels, bottles, corks, etc.), coordinating personnel, maintaining equipment, keeping records and reporting to state and federal agencies – the “mundane” and necessary mechanics of getting each and every year’s harvest into the bottle, and subsequently into the hands of the consumer. These are some of the details associated with any job, but because wine is both a food product and an alcoholic beverage, multiple government agencies are involved.

Organization and effective time management skills are essential.

For seventeen years, the Bremer family has shown their trust in Bob to produce a superior product. So, seven years ago, when Bob wanted to make Pinot Noir, which is not in the Bremer portfolio, John and Laura Bremer not only gave their blessing for Bob to start his own project under the label of Bob Bolan Wines, they offered the use of their facility. Bob has been producing his own handcrafted, small-lot Pinot Noir since 2013.

There are many sides to Bob Bolan, some subtle, some on the surface. Although he strives to understand the complexities of wine chemistry and the associated response of our taste buds, he also appreciates the mystery of wine … saying on his own label: “Winemaking is a collaboration with nature.” He loves creating much more than selling, but enjoys, when he can, spending time with customers. It’s the sheer variety of tasks that challenges and excites Bob. In the end though, it’s about the person enjoying his wine – knowing he has created a special moment for someone.

On that special day we were together, listening to the rain and music, sitting across from each other sipping and chatting, I can attest personally to the pleasure and enjoyment I was getting from the wine, the winemaker – and the moment.

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ELAINE ST. CLAIR, ST. CLAIR BROWN WINERY & BREWERY

ELAINE ST. CLAIR Brew Master (and Winemaker), St. Clair Brown Winery & Brewery I first met Elaine St. Clair several years ago and was instantly drawn to her broad smile, infectious personality and non-stop enthusiasm about, well, anything she talked about!

Elaine is the brew master and winemaker for the boutique urban winery and brewery St. Clair Brown located in the Arts District of Downtown Napa.

During her career spanning decades, both with Domaine Chandon and Domaine Carneros, Elaine wore many hats: quality control director, businesswoman, winemaker, brew master, entrepreneur, risk taker, and visionary. There has been virtually no aspect of beer or winemaking that Elaine has not tackled. In 1990, when Elaine became involved in her first brewery, The Napa Ale Works, there were less than 40 microbreweries throughout all of California. Today, this remains a very specialized field in Napa, where there are less than half a dozen micro-breweries operating on-site as does St. Clair Brown.

Leaving the corporate world in 2011, Elaine and her longtime friend Laina Brown collaborated on a major project, St. Clair Brown – a brewery/urban winery/urban garden in the heart of Napa. With Laina over seeing the business aspects, Elaine could concentrate on beer and winemaking.

Elaine has produced a multitude of highly rated wines, earning scores of 90+ ratings and medals from various 18

competitions throughout the years, yet beer is really her passion. Growing up, her family enjoyed beer and Elaine and her dad would brew beer together (small kit beers her father would bring back from Europe when he was there on business), in fact, she brewed her first batch at the age of 16, before she could legally drink! Perhaps this connection with her father and family is that “part” of being a brew master that gives her the most satisfaction and enjoyment, leading her back to her roots.

Having the advantage of making award-winning wines and beer for decades, Elaine is uniquely qualified to say why she enjoys beer brewing the most, which happens to be the extreme differences between beer and wine making.

First, Elaine loves the fact that because brewing is constantly going on, beer can be brought to market fairly quickly, as opposed to a lengthy, generally multi-year process with wine. Instead of making “the same” style of beer, she has the flexibility to make beers that rotate seasonally, and show off best during the various seasons, hence the name “Saison” for one of her micro-brews, that means “season.” Historically, this is a brew that was made by women, for workers in the field during harvest, and is referred to as a “farmhouse” beer.

For St. Patrick’s Day, Elaine brings out an Irish Red Ale,

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Visit Bennett Lane Winery – Home of 62 90+ Point Wines from Wine Spectator, Wine Enthusiast and Robert Parker’s Wine Advocate.

Come visit the friendliest tasting room in the Napa Valley.

Choose from Three Tasting Flights, a Private Wine Blending or Private Seated Tasting Ask about our wedding proposal packages!

Open daily 10:00 a.m. to 5:30 p.m.

3340 Hwy 128, Calistoga, CA 94515 707-942-6684 | www.bennettlane.com

and as we get into springtime, Elaine brews a “Kölsch-style” beer. While talking to Elaine, I also got a history lesson, as I found out that this style of beer is the only beer that has its own designated geographic “appellation.”

As we spoke, I could see and feel not only Elaine’s energy, but her enthusiasm about brewing beer. She loves creating seasonal recipes, currently numbering fourteen. She strives to make balanced beer, combining just the right amount of malt for sweetness, hops for that floral, citrus or spice flavor, and the C02 for just the right amount of bubbles. She relishes the fast pace – the whole process taking about eight weeks to brew, bottle and get to market – you could say, it’s pretty much instant gratification. And then, there is the fact that brewing is a non-stop process that is done throughout the year.

One of the things that most intrigues Elaine is the fact that there are a lot of local hops farmers, and with the influx and popularity of micro-breweries producing exotic styles and flavors, there is an evolution of micro-industries emerging in Napa. Elaine loves being a part of this newer business trend.

With a slight grin, Elaine said, “all of this brings out the mad scientist in me and it’s just lots of fun making beer in Napa.”

Not surprising, two things that Elaine enjoys the most during her “leisure” time are gardening and cooking. She can make changes in the garden, and changes in the kitchen, much as she can makes changes in the beer. It’s the different techniques that she has available, and less limitations than in making wine. Then, of course, there is the fact that you don’t have to wait years before the finished product is ready to be tasted and enjoyed.

After decades in a successful career as a Napa winemaker, brew master and businesswoman, Elaine has “returned to her roots” making beer, as she did years ago with her father.

Except now, she is making beer for the nano-brewery portion of St. Clair Brown. She has the best of both worlds.

Continuing to make highly sought after boutique wine (some of the grapes coming from her own vineyard), and making beer as she did decades ago. Stop by the tasting room in downtown Napa for a flight, and maybe you can meet and have a glass with Elaine, a true Renaissance woman, leaving her personal mark as a Napa Valley brew master.

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RENEE ARY Winemaker, Duckhorn Vineyards Renee Ary grew up on the East Coast. She didn’t come from a food- or wine-centric family, and at that time, her passion was science. Graduating from college in 1999 with a degree in chemistry and art, she says “all I wanted was to get into a lab.”

That she did. One of the many places she sent her resume to 20

happened to be Robert Mondavi Vineyards … and Renee was hired as a lab technician. How fortunate this turned out for wine lovers and the Napa Valley. The energy of her first harvest was infectious, but as Renee relates: “the idea I could apply my love of art and science to wine, experiment and taste the product,” is what sealed the deal: Renee was bound to be a winemaker.

With a bubbling personality (although I’m not sure Renee has yet made a bubbly wine), and an engaging smile, she is energetic, intelligent, and always striving to excel.

Renee started with Duckhorn in 2003 and, through dedication, and a focus to achieve and do better, in 2014 she became Duckhorn’s fourth head winemaker in the winery’s 42 year history. At that time Renee had no way to know that three years later a momentous moment would occur in her life.

The first time I spoke to Renee was on a November morning in 2017 – just hours after her 2014 Three Palms Merlot was named #1 Wine of the Year (worldwide) by Wine Spectator Magazine. When I asked “how are you” she replied, “This has just been surreal. This is one of those moments you just can’t describe.” The passion, excitement, and “it’s too good to be true – I need to pinch myself” attitude all came through.

Revisiting Renee this past December, sitting out on the porch at Duckhorn, I asked her if earning that accolade during her first year as head winemaker put any additional pressure on her. She told me yes, but it was more of a challenge to always excel, and that so far, no one had yet earned two #1 ratings.

On this morning we were able to chat about what goes into winemaking and her involvement. Sipping great wine, we oftentimes don’t think about all the parts and pieces the winemaker, and team go through in order to bring a product to the glass that strives for perfection.

To begin with, Renee describes winemaking as a puzzle (she loves solving puzzles) and “backtracking through all the pieces” during the process. She oversees the entire Napa region for Duckhorn, and as such spends 25% of her time in the vineyards, on a regular basis. However, during harvest, that jumps up to 75%. She loves the seasonal changes, and the different challenges each season presents in wine growing, harvesting, fermenting, blending and “making” wine. She loves to see what the vintage is doing, and as the wine is fermenting, and she is tasting, she will “fix” any detected flaws and make changes, through the blending process, basing her decisions not so much on science, but on her sense of smell and taste.

However, aside from the strictly “winemaking” side, there are other tasks that Renee must be intricately involved in, tasks that we who enjoy the magical nectar, don’t think about: Bottling supervision-tedious but important. Buying barrels, which is really a never ending year long process. Being able to assess the barrels, plan production, order and receive and then to be able to determine which barrels will show off individual varietals the best. And then, there is sales and marketing. January to June is Renee’s travel time … meeting

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RENEE ARY, DUCKHORN VINEYARDS, PHOTO BY WILDLY SIMPLE PRODUCTIONS

with distributors, linking up with the sales teams, making presentations, attending winemaker dinners and keeping her crew moving. It’s a balancing act of time, travel, and logistics – while still being able to taste, assess, motivate and mentor her assistant winemakers.

With all that is required, Renee doesn’t lose focus of family time. She comes from a big Irish family, and many of them live in the area. They get together as often as they can. Her husband, Steve, is an environmental restoration specialist, focusing on creek and wetland restoration, and erosion control. So it is no surprise that they love the outdoors, skiing, and being on the water. Renee also loves yoga … in terms of the balance and mental release it gives her. When talking to her eight-year-old son about the importance of school, (as most eight year olds complain about school), she tells him: “You need to go to school and learn as much as you can, so you can find a job you really love like mommy does, and then you will feel really lucky.”

Renee feels blessed with her position at Duckhorn as she prepares for her 18th harvest. She can virtually do whatever she wants in the winemaking process. She has no constraints SPRING/SUMMER 2020

or parameters to work within in terms of blending, aging, what barrels to buy, etc. She has access to the best fruit in the valley to source from (if not from estate vineyards), and can cherry pick fruit from the best blocks. She loves the mix of science and art, and the anticipation and challenges of each new vintage.

What a journey it has been for Renee over the last 20 years, from a life imagined behind a microscope, to one walking through vineyards, sampling grapes on the vine, and preparing a magical elixir.

Renee Ary loves life and wine and family and people. She is one of the faces behind what creates one of a kind Napa Valley Hospitality…..because, it’s in the wine.

When I arrived home, I received a note from Renee, which perhaps sums up best how she feels about winemaking, wine and the people who come into our lives because of it---and because of her creativity and passion. Renee wrote: “It was wonderful to taste with you both, catch up and enjoy some wines together. That’s what it is all about!” And, indeed it is!

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ANTHONY GIANGRECO, EXECUTIVE CHEF/OWNER KEN FRANK AND BEKI MILLER OF LA TOQUE

BEKI MILLER and ANTHONY GIANGRECO La Toque Sommeliers – Enhancing Your Dining Experience Different paths led Beki Miller and Anthony Giangreco to their eventual careers as Sommeliers at Napa Valley’s Michelinrated La Toque restaurant. Although both worked in the restaurant industry as teenagers, it seemed Tony was destined for this career, while with Beki it was serendipity that eventually led her to the world of wine, and aspire to become a sommelier. Sharing the same career, passion, enthusiasm and love of wine, food, and people, their paths to becoming sommeliers couldn’t be more different.

Food and wine was a family affair in Tony Giangreco’s home. Tony’s greatest influence was his mother, who was a wine educator for Matanzas Creek Winery, and his older brother pursued a career as a certified sommelier. At the age of 15, Tony was already involved in the fine dining scene in Napa Valley, bussing dishes at Auberge du Soleil and other leading restaurants such as Bistro Jeanty and Don Giovanni. The hospitality industry, food and wine, was most certainly in Tony’s future.

Beki’s family had been in the restaurant business. Growing up in South Lake Tahoe, as child she would “play restaurant,” however she really didn’t feel “a calling” toward a food or wine career. As a 15-year-old working at a Lake Tahoe restaurant, Beki had her first “hands on” wine experience. Beki relates, as she was grating parmesan cheese onto a patron’s pasta, her hand slipped off the handle, and she knocked over a bottle of 22

1982 Chateau Mouton Rothschild. After this (somewhat embarrassing) experience, and knowing nothing about wine or this winery, for some reason Beki kept the empty bottle throughout her teenage and college years because it had a cool label, and 1982 was her birth year! It may just have been chance that spilling that bottle, and seeing it in her room year after year was her “a-ha” moment, subtly molding her to what was to become her career and unbridled passion.

Tony pursued a degree in hospitality from Cuesta College, and soon after found himself working in Pismo Beach at The Cliffs restaurant, under food and wine director Chanell Hartmen, who became his mentor. At the age of 24, Tony was taking inventory of wine for The Cliffs impressive wine menu, and attended the World of Pinot Noir … he was hooked.

Returning to Napa in 2013, for Christmas that year his mother gave him the book “Windows on the World,” a simple, fun, easy to read introduction to wine. This gift was Tony’s “a-ha moment,” setting his path to becoming a sommelier. Always having loved and excelled in geography during school, it was easy for Tony to grasp the geology of different regions, and relate them to terroir and how that affected wine. In 2015, he took his introduction sommelier exam, and received his certified sommelier designation through the Court of Master Sommeliers of America. Fast tracking now, in 2017, Tony became assistant wine director of Mayacama Golf Club and

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restaurant, and in 2019 joined the three-person sommelier staff of Ken Frank’s Michelin-rated La Toque restaurant.

Beki, doing things in a kind of unconventional way, arrived at her “calling” somewhat differently. Unlike Tony’s family, Beki’s family was not around or involved in wine. The closest Beki ever came to wine was spilling that special bottle, and seeing it in her room at school every day.

After attending college, Beki decided she wanted to become a chef, a natural, given her family’s background in the restaurant business. Subsequently, she applied to a chef’s program at CIA Greystone, but wasn’t accepted! This came as a blow, however Beki had started researching the label and history of the bottle she had spilled a decade earlier and figured, if I’m not going to be a chef, being a sommelier seems pretty cool! There is so much history, so many differences … this will be fun. Finding a program at the International Culinary Center, Beki applied and was accepted. Graduating at the top of her class in 2011, Beki proceeded to pass the introduction and then certified sommelier exams. In 2017 she passed the advanced sommelier exam. Always curious, and thirsty for wine knowledge, Beki is currently studying to take the Master Sommelier exam; there are only 269 people in the world holding this designation, of which about 10% are women.

Prior to Beki joining La Toque, she held sommelier positions at Prima in Walnut Creek, Alexander’s Steak House and In Situ in San Francisco, as well as other highly rated restaurants. You can tell by her enthusiasm how much she enjoys what she does.

Today, being part of the sommelier team at La Toque, Beki and Tony have their dream jobs. When I asked them what they love the most and what frustrates them the most, they, and other somms I spoke to, had virtually the same answers: SPRING/SUMMER 2020

First and foremost, they love, and I mean absolutely love people! You can see and feel that special energy the moment they come to your table. They get immense pleasure out of introducing new wines to patrons, and feel especially gratified when they get comments about how well the wine went with the food pairings they had suggested. Both Beki and Tony said that one of the things they enjoy the most is working for Chef Ken, who after forty years in the business, is still hands on in the restaurant – each and every day – and they learn from him constantly.

And then of course, there is the wine! Being around a superlative wine cellar that offers about 2500 selections (La Toque being a Wine Spectator Grand Award Winner), and having the opportunity to be exposed to (and taste) wines they never would be able to normally, is a huge plus. And, part of their day-to-day routine is to taste each and every wine that is offered by the glass.

But it’s not all just tasting, recommending and serving wines, there are other daily tasks that must be kept up: The wine list is a constant work in progress, and must be up to the minute correct. Stocking wines, sourcing wines, and helping to serve is all part of what the team does.

Beki gets immense pleasure out of suggesting wines to people that are out of their comfort zone, and unknown to them. As she said to me: “Why come to a restaurant with a world-class wine list, to drink something you are familiar with and drink regularly.” And Tony describes his passion commenting: “I love wine because every day you are learning something new, it is a constant pursuit of knowledge.” Your wine experience will definitely be enhanced by these two special somms.

If there is a downside, it is the family time sacrifice they make, weekends and holidays especially. Those are the two busiest times for a restaurant, so when you are enjoying that special dinner out on a weekend or perhaps Thanksgiving, having an exceptional experience with your family and loved ones, that extra smile or wave you give to the people in the kitchen and the restaurant staff means a lot. Because you are their family on those evenings.

The moment you see Beki or Tony approach, you can’t help but feel welcome and comfortable. Just look at their faces: Their huge smiles, their twinkling eyes, their bubbling personalities – you intuitively know that something extraordinary is about to happen. Put yourselves in their hands for the food and wine experience you are about to enjoy. You will have the same happy glow as they do during, and after your meal.

And, time permitting, chat with Tony or Beki. Ask Tony how it was growing up under the tutelage of his mother, and, don’t be shy to ask Beki about that bottle of 1982 Chateau Mouton Rothschild.

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Restaurant Service Personnel: For Your Dining Pleasure Front and Back of the House You may or may not notice them when you are dining in one of Napa’s many restaurants. Whether you’re in a small neighborhood gem, an established Napa standard or Michelin-rated restaurant, these are the restaurant people that strive to give you the best of Napa Valley culinary hospitality.

Many are up at the crack of dawn, working late into the night. They may be on their feet six to eight hours or more a day, with only a few minutes to catch their breath during their shift. They deal with customers, suppliers, co-workers, food inspectors and a multitude of personalities. Holidays and weekends, being the busiest times, they are generally working, instead of spending this time with their family and friends. These are the chefs, sous chefs, kitchen personnel, manager, bus person, bartender, wine steward or sommelier, receptionist and servers that define the face of Napa Valley hospitality. Despite their personal sacrifices, they love what they do, and are part of a close-knit team and Napa Valley culture committed to making your dining experience memorable, and one you’ll want to repeat.

Of all these people, the one you will interact with the most, is your server. Aside from making you feel comfortable, explaining the menu, making adjustments, they are the face of restaurant hospitality, as they are the ones who represent what goes on in the kitchen, and how the food comes to your table. If there is a glitch in the kitchen, and the order isn’t correct, it’s the server who is your go to person. In fact, if there is really any problem, it’s the server who has to take measures to fix it. But despite the occasional mix-ups, problems, demanding or critical patrons, these servers love their jobs, the people and the special community they are part of.

Take Jaimie for example, a young, vivacious Florida transplant who has been a server at Fumé Bistro (a small, neighborhood restaurant in Napa), for several years. As she finished detailing the night’s specials (without any notes) I asked her, “How do you remember all the specials, especially as often as they change?” With a laugh she said: “Well, we get to try the specials, and that’s how I remember them, because I love to eat.” One of the things she enjoys the most is getting to try food and creative menu items she normally wouldn’t be able to. The other thing Jaimie loves is the people. And it is the people that have kept her in the industry for 19 years. It was a busy weekend evening when my wife and I were there, but as people came in, they would wave to her, or give her a quick hug – it seems she knew over half the clientele at Fumé, and obviously, people knew, and enjoyed her.

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Then there was Bailee, at Pasta Prego. As we were waiting to be seated, I noticed this young woman, as with Jaimie, greeting and hugging customers. Once seated she came to our table, and I commented, and she said, “I just like people and love to talk, and we get a lot of regulars here.” Despite them being crowded, we chatted on and off during dinner. It turned out that Bailey, with a master’s degree in early childhood development, works five days a week on the Wine Train, and then evenings at Pasta Prego. She loves the people, and interaction, seeing so many regulars on a repeat (sometimes almost nightly) basis. She loves the food, and the owner who is simply “down to earth and unpretentious.” And, being with people all the time, whether it’s on the Wine Train or at the restaurant, it gives her pleasure to do her part in providing a great experience for her customers. She simply loves what she does.

Kyle, our server at La Toque had a large warm, welcoming smile, detailed knowledge of menu items and preparation, in addition to his expertise and knowledge explaining the cheese offerings. Kyle detailed which wine(s) the cheeses would pair best with, and why they would be best served before a sweet dessert. When I asked Beki Miller (sommelier) if Kyle had a special “fromage” certification, her answer was, “No, he exemplifies the knowledge of what we expect of all our wait staff.” During our meal, I asked Kyle what impressed him the most and what he enjoyed about working at La Toque. His answer was immediate: “The chef and owner, Ken Frank. He is a mentor to everyone, an expert on food and wine, enthusiastic, and after 40 years in the business, is here practically every night. He hasn’t lost any of his creative passion, and most of all, he wants all of us to succeed, both in business and in life.

He is such a genuine person.”

Over the years, having the opportunity of speaking to and chatting with restaurant personnel, there is one overriding theme that comes out: They love what they do, and it is because of the customers – and making their lives better. Despite the long hours, time on their feet, being away from family and friends on holidays and weekends, they derive great satisfaction making sure their customers leave happy. They love seeing repeat customers, and truly appreciate that extra effort when someone recognizes them and lets them know that they (server, chef, bus person, receptionist), made a difference in their visit and dining experience. They put their best foot and smiling faces forward, to create a positive experience for you-the Napa Valley Visitor, or resident. They define the word “hospitality.”

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CHEF VALENTINA GUOLO-MIGOTTO Ca’Momi Osteria: Experiencing Authentic Italian Cuisine Every great meal ends with dessert, so let’s begin at the ending: the Tiramisu! Creamy, enticing, tasty, and most of allauthentic. In fact, just like Valentina’s mother used to make in Italy, because it is Valentina’s mother’s recipe. And that is the trademark of Ca’Momi: Authentically Italian.

Valentina is much more than a chef and restaurateur, she is an Italian gourmet historian, and keeper of the true traditions of the Italian kitchen. By definition, “heirloom recipes” are “the treasures of the kitchen,” and they go back generations. This is what you will find on the traditional Italian menu at Ca’ Momi. There are no shortcuts or substitutions in cooking or ingredients in preparing the recipes Valentina researches on her annual trips to Italy. As Valentina says: “I take pride in being a caretaker of the recipes that get lost in translation here and abroad, and in sharing the Italian food culture.”

The meal you experience at Ca’ Momi may well be from a recipe hundreds of years old – and certified authentic, from 26

the ingredients to the way everything is prepared. Only the freshest of ingredients are used in Ca’ Momi’s kitchen, sourced whenever possible from local producers, using wild-caught fish, eggs from Valentina’s own farm, including vegetables, many coming directly from her own garden (grown from seeds imported from Italy!). Pastas are house-made, and what can’t be made in house is imported from Naples. Then there is the burrata (OH the burrata!), imported from Puglia, Italy, on a regular basis.

The menu undergoes four major changes a year – once per season – and there are even some mid-season adjustments that are made. Of course, every item on the menu is dependent on availability of the items specific to the recipe – again, with no substitutions.

Valentina will tell you that growing up in Italy, the family always gathered around the table. Cooking alongside Mama, Valentina developed a deep sense of the “rite of family and heritage;” she was determined to bring this experience with

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her when she came to the United States in 1998. Valentina’s workday begins at 6 a.m., and as she says, with a slight smile, “my bag is my office.” Whether monitoring operations, researching menus, sourcing ingredients, supervising and cooking in the kitchen, or tending her garden, she has just one goal: to bring community together and give every member of the Ca’ Momi family an authentic Italian food experience.

In addition to the restaurant, Ca’Momi makes their own wines – the estate wines sourced with grapes from their Carneros vineyards. These “wines without pretension” will compliment your meal perfectly. After all, in Italy (as in Napa), food and wine just go together!

Valentina describes the kitchen (where her daughter is the sous chef) as a symphony. She is the conductor, being certain that the timing and logistics work in harmony so regardless of which dishes are ordered or size of the party, everything comes together and arrives at the table on time, ready to eat.

In keeping with the theme of authenticity, the diner may find some things they are not used to. It is important to approach dining at Ca’ Momi with an open mind, ready to accept and experience food in a truly authentic, Italian way. For example, the pizza Napolentana is made according to strict guidelines. Don’t expect extra parmesan cheese or chili flakes – because that is not Italian. Enjoy pizza the Italian way, with true flavors, and, unsliced! Tear it, roll it, or cut it as you wish – this is authentically Italian pizza! Also, salads are traditionally served at the end of the meal, another departure

from American standards, but worth giving that a try.

Fresh, authentic and welcoming, Ca’Momi has been awarded many certifications recognizing their adherence to strict guidelines in traditional pizza-making methods, sourcing, and the promotion of traditional Italian cuisine. One notable award is from the Academia Italiana Della Cucina. This cultural institution was founded in 1953 with the mission to protect the integrity of traditional Italian cuisine and promote its diffusion around the world.

Ca’Momi is so much more than an Italian restaurant. It is authentic cuisine, featuring only the best, purest ingredients, following sustainable practices and ethical sourcing standards using a “nose-to-tail” philosophy. Their cocktail list is “garden to glass,” following the same commitment to using organically sourced and house-made ingredients; where possible, homegrown ingredients are from the Ca’ Momi garden.

When you dine at Ca’Momi, be ready to enjoy exceptional authentic Italian cuisine. You will participate in a unique Italian experience based on centuries of tradition in cooking and hospitality. The food, the service and the atmosphere is an extension of the wisdom and talents of generations of Italian grandmas. As Valentina proudly says: “Changing the minds of people as to what authentic Italian food is, is my greatest satisfaction. I want people to experience true Italian cuisine, and the essence of Italian food culture.”

Finally, please, save room for “dolci;” I can definitely recommend Grandma’s tiramisu!

“Heartcrafted” is the mission statement of Ca’Momi: “To create from the heart with passion, kindness, joy, authenticity, integrity and obsessive quality.”

With Great Appreciation These are some of the faces, and stories, of a few exceptional people who make up part of the extraordinary culture and hospitality of Napa Valley. They work long hours, being dedicated, passionate and personable. Over the years I have been privileged to meet, sip, break bread and chat with many of them being fortunate to have been let into their lives, and given the opportunity to share some of “who” they are with you, the reader. They all possess a common quality: love of their profession, people, their community, and all it has to offer. It is their goal to make the visitor’s experience special and to touch their lives. I know that each and every person my wife and I have met, whether a winemaker, server, sommelier, chef, etc. has touched our lives, and has created wonderful memories for us. We are appreciative of the time they have spent with us, and the part of their lives they have shared. I hope when you visit Napa Valley, you will leave with similar experiences and indelible memories that will make you smile.

Don Sonderling, is a freelance writer covering California’s Wine Country Culture, from the Central Coast to Napa Valley.

He can be reached at: donsonderling@gmail.com 28

Stunning Wines.

Spectacular Views.

Surprisingly Close.

Just 45 minutes from The Golden Gate Bridge The name CalmĂŠre comes from the French words for calm (calme) and sea (mer). Our winery offers a serene location and incredible views of the bay and wines that are just as stunning.

-Lisa and Ariana Peju

Call now to book your reservation: 707.302.1160

Open Daily 10:00am - 4:30pm

2750 Las Amigas Rd., Napa, CA 94559 | CalmereEstate.com

TO KALON VINEYARD, COURTESY OF ROBERT MONDAVI VINEYARDS

“Grand Cru” Vineyards of Napa Valley What’s in a Name?

In Napa Valley and beyond, there are hundreds of well-known vineyards with reputations for producing the very best wine in the world. In Europe, classification systems and designations mark the greatness of a vineyard site and its wine.

But in Napa Valley, greatness is designated by taste and reputation.

There is no doubt that Napa Valley produces some of the world’s best wine, and despite the fact that vineyard greatness is not demarcated by a legal system, there are widely recognized “Grand Cru” vineyard sites across the Valley. Here are some of our favorite, standout vineyards – and their respective wineries and the wines they produce – that should absolutely be on your 2020 wine bucket-list.

By Melissa Vogt

FAY Vineyard, Stags’ Leap Wine Cellars

FAY VINEYARD, COURTESY OF STAG’S LEAP WINE CELLARS

The FAY Vineyard was the very first planting of Cabernet Sauvignon in what is now the Stags Leap District AVA. This vineyard has earned great acclaim for its renowned winery – Stag’s Leap Wine Cellars. The vineyard is composed of fine bale gravelly clay loam and volcanic, alluvial soils, yielding a softer side of Cabernet that brings forward perfumed aromatics and berry qualities on the palate.

Characterizing a classic expression of Napa Valley Cabernet, the 2016 FAY Vineyard Cabernet Sauvignon is all-at-once powerful and inviting. It shows an aromatic bouquet of alluring ripe raspberry, blueberry and baking spice aromas, while the palate grabs a hold of you with its with blueberry, blackberry and cassis notes, satin texture and softly finessed structure.

While each vintage from this site carries its own distinct qualities, voluptuousness is a trait that traces itself through this delicate yet powerful wine, year after year.

Three Palms Vineyard, Duckhorn Vineyards Located in Napa Valley’s Calistoga AVA at 375-foot elevation, Duckhorn Vineyards’ Three Palms Vineyard has become a benchmark site for Bordeaux varietals, and is most known for their Merlot bottling. A unique composition of lean soils – including bale loam, Cortina stony loam, bale clay loam and river wash – contribute to the finished wine’s distinct qualities. The 2016 Three Palms Vineyard Merlot is a classic representation of its vineyard site, with its warmer climate covered in volcanic stones.

The 2016 Three Palms Vineyard Merlot is a stunning wine that boasts aromas of plum, wild cherry, cinnamon and a distinctly soft floral note; layers of baking chocolate and vanilla linger beneath. The palate is smooth and inviting, with round features and fullbodied flavors of blueberry, spiced Christmas cake, figs and a subtle hint of stony minerality. A revered Merlot, this current vintage lives up to all expectations and proudly stands tall as a single varietal Napa Valley Merlot.

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THREE PALMS VINEYARD, COURTESY OF DUCKHORN VINEYARDS

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Central Park West Vineyard, Trinchero Napa Valley Paying homage to the Trinchero family’s New York City origins, the Central Park West Vineyard calls the St. Helena AVA its home. This vineyard site is characteristically warm with excellent sun exposure on the valley floor, and is made up of deep, loamy soils. Wine crafted from this vineyard is produced in limited quantities.

Located in the St. Helena AVA, the Central Park West Vineyard is a sunny site with one of the warmest climates in Napa Valley, producing a Cabernet with dark and savory aromas of blueberry, sweet tobacco leaf and cedar. On the palate, the 2014 Central Park West Cabernet Sauvignon is full-bodied and silky smooth, with ripe berry fruit and flavors of vanilla, baking spice and sweet tobacco leaf.

TRAILSIDE VINEYARD, COURTESY OF HEITZ CELLAR SPRING/SUMMER 2020

CENTRAL PARK WEST VINEYARD, TRINCHERO NAPA VALLEY

Trailside Vineyard, Heitz Cellar Heitz Cellar’s Trailside Vineyard is another iconic Napa Valley site. This historic winery has legendary status, as its pioneering vintner Joe Heitz crafted Napa Valley’s first-ever vineyard designated Cabernet Sauvignon in the late 1950s.

The 2013 Trailside Vineyard is an incredible combination of sixteen different blocks of Cabernet Sauvignon, planted to seven distinct clones across eight unique soil types. Situated in the Rutherford AVA, this vineyard is known for its impeccable Cabernet growing conditions. The vines are planted at an east to west orientation so that the grapes ripen gradually with dappled sunlight.

The result is small, highly concentrated berries that craft an elegant, structured and deeply concentrated wine.

This 2013 Trailside Vineyard is a quintessential Cabernet Sauvignon that expresses that earthy quality wine lovers can’t get enough of from Rutherford Cabs.

It’s bold yet delicate, with smooth tannins and lots of structure. Ripe blackberry, cassis and wild raspberries mix with notes of vanilla, cedar and baking spices. With fruit and savory notes, this Cabernet is a balanced and complex beauty.

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To Kalon Vineyard, Robert Mondavi Winery Perhaps the most well-known vineyard in Napa Valley, To Kalon rests on the valley floor in the revered Oakville AVA. Well-drained alluvial soils – of gravel, clay loams and bale loams – create an ideal growing condition for Cabernet grapes, sending their roots deep into the soil to seek groundwater. And with the vineyard’s prime location in the center of Napa Valley, the vineyard’s heat is appropriately tempered by the coastal fog that surges through the Valley in the mornings and evenings.

Blended from the finest blocks in Mondavi’s To Kalon Vineyard, the 2016 To Kalon Cabernet Sauvignon Reserve embodies the magic of this site. Cassis, black currant and oak spice waft from the glass, while rich layers of blackberry and ripe plum unfold on the palate with notes of vanilla, eucalyptus and oak spice.

Complex and powerful, while simultaneously elegant and finessed, this wine is an authentic representation of To Kalon.

TO KALON VINEYARD, COURTESY OF ROBERT MONDAVI VINEYARDS

Hideaway Vineyard, Chappellet Chappellet’s Hideaway Vineyard is located in Pritchard Hill—a region deemed an unofficial AVA in Napa Valley by critics and wine connoisseurs alike. The Chappellet family pioneered this winegrowing region and continues to make profound wines from their estate vineyards. Geographically speaking, the area is situated due east from the Rutherford and Oakville AVAs. Rocky slopes characterize this unique site with an impressive elevation of 1,425 feet high.

The aromas of Chappellet’s 2017 Hideaway Vineyard Cabernet Sauvignon leap from the glass with notes of cassis, blackberry, espresso and bittersweet chocolate; layers of baking spice unfold with each swirl. While seemingly characteristic of mountainous vineyard sites with its strong structure and complexity, the wine is simultaneously soft and sophisticated. Bold berry liqueur flavors are coupled with cassis, vanilla and baking spice. This Cabernet is both a beautiful expression of its distinct site and of the style wine lovers expect from Napa Valley’s more mountainous terroir.

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HIDEAWAY VINEYARD, COURTESY OF CHAPPELLET

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POPE VALLEY WINERY A Hidden Treasure in Napa Valley Wine Country Take a left as you turn off the Silverado trail away from the hustle and bustle of main stream Napa Valley. Along a winding country road, you’ll see buildings dissipate and give way to undulating rows of vineyards dotted with farmhouses. As you drive past Gus, the friendly chocolate lab, you’ll find one of the most unpretentious, down-to-earth tasting rooms in Napa. This hidden treasure is home of the Pope Valley Winery. The serene, bucolic setting offers a wine tasting experience far away from the ostentatious fare to be found at some of the other wine country destinations. You will be treated less like a visitor and more like an old friend.

To reach the Pope Valley Winery requires a short leisurely drive that sets the stage for the winery experience. Winding through picturesque fields, rolling vineyards and oakstudded hills, one gets the feeling of being transported back to old Napa.

While the winery’s roots go back before the 1800s, the next generation of the Eakle family, brother and sister team

David Eakle and Diana Eakle Hawkins, takes pride in producing award-winning, twenty-first-century wines while preserving the winery’s authenticity and heritage. Joining them is Swiss-born winemaker, Jean Hoefliger, who recently came aboard in a consulting role to further guide the winery’s journey in fine wine. Jean brings decades of experience from both Europe and California. His passion, knowledge, scientific training, and innate ability to transform grapes into world-class wines perfectly aligns with David and Diana’s vision of a family-run winery centered in estate-grown, small-lot winemaking of the highest quality.

Pope Valley Winery gives wine lovers the ability to step back in time and take in 40 acres of history. Let them transport you to an era of days gone by as you tour the historic cave and take in its unique craftmanship with the hand-hewn beams and tall shale walls. The century-old blacksmith shop and the original farmhouse tell a story of the history of Pope Valley.

Open Daily 10am-5pm | 6613 Pope Valley Road, Pope Valley, CA 94567 | (707) 965-1246 | www.popevalleywinery.com SPRING/SUMMER 2020

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@MODERNBARANDHOME

GROWING A – COCKTAIL – GARDEN L e m o n y, h e r b a l , e a r t h y, s w e e t a n d s a v o r y, e l e va t i n g yo u r f avo r i t e c o c k t a i l c a n b e a s easy as heading out to your garden.

After winter’s deep hold on our gardens, the fervent signs of spring’s arrival brings a renewed excitement about creating outdoor spaces alive with plants of all colors and scents. Plus, there’s nothing quite as rewarding as growing your own herbs like mint, lemon verbena, rosemary, basil and thyme – the staples of any good cocktail garden.

Herbs are generally quick to start and bloom, and they offer a season’s worth of culinary and libational enjoyment without much attention or fuss required. Here in Napa Valley, we are blessed with an abundance of sunshine and long, warm days in which our wineries’ culinary gardens thrive and delight, offering inspiration for all the senses with their color, fragrance, design and harmonious placement within nature. Many of our featured wineries use herbs in their tasting experiences to educate guests on how the flavor profiles in food and spices can either contrast or complement the wines you enjoy. You’re invited to explore just a sampling of the beautiful gardens that await you at the finest wineries in Napa Valley. We’ve also highlighted the top six herbs every home gardener should have for crafting innovative and delicious cocktails all summer long. So, get inspired and get creative. Let the horticulturist in you blossom to expand and excite your mixology repertoire this season.

STORY BY TANYA SEIBOLD

– Mint –

– Basil –

– Lemon Verbena –

Mentha, or mint, is a hybrid from the Lamiaceae family, which contains around 15 to 20 plant species, including peppermint and spearmint. This miracle herb has been popular for centuries – both fresh and dried – and used in a myriad of culinary and medicinal concoctions for its warm, aromatic, sweet flavor with cooling aftertaste and wealth of healing properties.

A darling of the craft cocktail scene, it’s the backbone of the widely consumed Mint Juleps on Derby Day and the star of various interpretations of “mules” like the classic Moscow, (vodka), Kentucky (bourbon), Mexican (tequila) and London (gin). Fast growing, it’s a perennial so plant it once and watch it spread for a never-ending supply during each summer growing season.

Also a member of the Lamiaceae family, Ocimum basilicum, or basil, is one of the most widely planted herbs across all continents. Sacred in India for its medical healing, the South American ayahuasca ritual calls for it to avoid “bad visions”.

And it’s a staple in all South East Asian curries. Sometimes lemony or herbal, but always rooted in notes of anise or licorice, this versatile annual herb works a charm in savory and sweet drinks alike. Riff on a classic and sub-in basil for mint in a Mojito, or how about a Basil Gin Smash. Basil partners well with blackberry, strawberry and raspberry so give it a go in a drink paired to any ripe berries, and pro tip: use a clear spirit like vodka, gin or tequila blanca to keep basil’s fragrant aromas and savory flavors front and center.

One of the easiest and most prolific growers in the perennial category, Aloysia citrodora, or lemon verbena is typically only thought of as an ingredient in luxe beauty creams and candles. However, its base essential oils relieve muscle spasms and reduce fevers, and Europeans have used it for centuries as a sedative, to increase appetite in the sick, and to rid indigestion. Its glossy but coarse leaves omit a glorious lemon-herbal scent when touched and it’s a standout in any good artisan tea blend. Craft mixologists often steep the leaves in a clear spirit like vodka or grain alcohol to “lift” the old standard libations, adding a heady aromatics note to the drink. Creating a simple syrup with it (recipe below) is a fantastic way to harness the lemonygoodness of this herb and add a touch of sunshine to any cocktail year-round.

Recipe courtesy The MODern Bar and Home Lemon Verbena-Ginger-Mint Gimlet 2 sprigs of fresh mint 1 oz Lemon Verbena Sugar (for Syrup and rimming) 1 oz Royal Roseme Ginger-Lime Syrup 1 oz Lemon Verbena Syrup 1 thumb-size piece of fresh ginger 1 lime 2 oz gin Muddle mint and fresh ginger in a shaker. Add ice, gin, Ginger-Lime Syrup, Lemon Verbena Syrup, juice from the lime.

Shake well and strain with a fine strainer into a reserved glass. Garnish with a sprig of lemon verbena.

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| @modernbarandhome

Lemon Verbena Sugar

Lemon Verbena Syrup

4 fresh lemon verbena leaves 3 Tbl sugar Zest half side of a lemon Grind sugar, lemon verbena and lemon zest in a spice grinder until very fine. Reserve 3 tablespoons in a microwave safe bowl to use for Lemon Verbena Syrup. Put remaining lemon verbena sugar on a small plate. Take a slice from the lime and run it around the rim of a coupe or martini glass then dip rim in Lemon Verbena Sugar.

Put 3 tablespoons of reserved Lemon Verbena Sugar in a microwave dish with 3 tablespoons of water. Microwave on high at 20 second intervals until sugar has completely dissolved. Strain liquid through a coffee filter to achieve a clear, viscous liquid.

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Tips –

– Rosemary –

– Thyme –

One of the most fragrant perennials, rosemary, or Salvia rosmarinus, has an immediately recognizable woodsy-pine scent with herbal notes complementing most any savory dish. Prided by ancient Egyptians, Romans and Greeks, it is still revered today in most cultures as a sacred herb. For cocktail makers, rosemary creates a wonderful earthy depth in drinks and its resin undertones can, if done with a light hand, sit quietly in the background acting similar to bitters by lending a subtle roundness to a cocktail. Rosemary plays well with punchy brown spirits like whiskeys and bourbons, smoky mezcals or barrel-aged tequilas. Try it in a Whiskey Sour or make a simple syrup with the needles and add it to an Old-Fashioned or a Mezcal Margarita for an unexpected balsam note.

Yet another aromatic perennial evergreen herb in the Lamiaceae family, thyme, or thymus vulgaris, grows year-round in California and blooms prolifically in summer and into early fall. Romans used it to purify their rooms and even added it to cheese and liqueurs for an “aromatic flavor”. In the Middle Ages, Europeans placed thyme beneath their pillows as it was thought to aid in sleeping and ward off nightmares. Today, we use this earthy, slightly minty or lemony herb predominantly as a culinary spice, but it’s fast-growing popularity in mixology makes it a perfect mate with honey or agave. Cocktail “sours” like those based in whiskey or bourbon are a natural pairing, but it’s lovely with citrus too. It shines in lemon, lime and grapefruit juicebased drinks so add it to your next Salty Dog cocktail for a twist!

Fools’ Spring: Although there can be lots of sunshine here in California and mild to warm daytime temps in February and March, don’t let the blue skies trick you into planting too early.

Northern California can see overnight temperatures dip down to the low 30s through late Spring, with frost advisories typically not lifted until mid-May. So keep a watchful eye on the weather and rule of thumb: Plant all seasonal herbs AFTER Memorial Day to ensure hardy and healthy plants.

Buy Organic: Unlike most shrubs or outdoor plants you may buy at a garden center or nursery, herbs are primarily used for culinary purposes so you will be eating them. Like most fruits and vegetables, buying organic or those grown without synthetics, chemicals and harmful sprays is much better for your health. The same ideology applies to your herb garden. Buy organic or pesticidefree starters if possible and look for organically grown seed packets if you’re planning to raise seedlings from scratch.

– Lavender – To most people’s surprise, Lavandula, commonly known as lavender, is a member of mint family (Lamiaceae). Native in all geographic areas with a temperate climate, lavender is typically found as an ornamental or landscape plant and used most frequently commercially for the extraction of its essential oils for its calming and soothing effect on the body. Its sweet, floral fragrance is unmistakable, and, depending on the species, the buds can have a taste of lemon or mild citrusy notes. The stalks are similar to rosemary with a woodsy taste and fragrance. For cocktail lovers, lavender is fun to explore as a simple syrup when added to lighter style drinks, and it’s simply heavenly in a tall glass of icy cold lemonade on a blistering hot day. Its best spirit-partner is Gin, so try it in a version of a Bee’s Knees or a Lavender-Sage Sling as an aperitif. Or, pop a sprig of lavender in a flute of Champagne or sparkling wine for a heady note and citrus-herbal flavor. Honey, agave and vanilla are great playmates with lavender and help bring out the sweetness of this beautiful purply-blue herb. A Lavender Martini made with a vanilla vodka, lavender simple syrup as well as dried lavender petals for garnish make for a stunning sipper, but also flood the senses with thoughts of pastoral fields in Provence on a summer’s day. What could be better!

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Winery Gardens to Visit in Napa Valley What is paradise, but, a garden, an orchard of trees and herbs, f ull of pleasure and nothing there but delights - W ILLIAM L AWSON (1774-1850)

BERINGER VINEYARDS: A Taste of Beringer

NEWTON VINEYARD : : VISITNAPAVALLEY.COM

NEWTON VINEYARD Designed in the style of Versailles, Newton’s French-inspired gardens are symmetry in perfection.

Perched atop Spring Mountain in northern Napa Valley, the gardens boast 360–degree panoramic views of the valley. Labyrinthine-like hedges, shrubs and spiraled trees are interwoven amongst the planter beds for a stunning collection of classic plantings and California natives. Experience the unparalleled vistas followed by their Single Vineyard collection wines, launched in 2017 to celebrate Newton Vineyard’s 40th anniversary. Showcasing Napa’s most extraordinary terroirs, their wines consistently receive top ratings from respected wine critics.

The Single Vineyard Immersion experience includes a tour of the iconic garden and underground wine caves followed by a seated tasting of the Single Vineyard collection and winery exclusives.

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Allow 90 minutes; maximum 8 guests per session to ensure an intimate and leisurely experience. $125 per person. Reservations are required, book at newtonvineyards.com.

Not only are the culinary gardens and vast grounds of this historic property a treat, the impressive architecture of the original family home has been preserved in all its original detail making Beringer Vineyards a mustvisit destination in Napa Valley. The Taste of Beringer one-hour tour highlights their culinary arts and winemaking history. Tour the sensory/herb gardens and winery property, followed by a seated tasting in the historic Rhine House family kitchen with a flight of specially selected reserve wines. Each wine is paired with seasonal culinary treats prepared by Beringer’s Culinary Team. $65 per person; call (707) 2575771 for available times and to book your reservation. | Beringer.com

THE RHINE HOUSE : : BERINGER VINEYARDS

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RAYMOND VINEYARDS: Theatre of Nature …is the largest educational exhibit on Biodynamic farming in the Napa Valley. The two-acre preserve showcases how all the “actors” in the Theater of Nature play a crucial part in crafting quality wine, from the soil to the “vineyardist” to larger forces such as the lunar cycle. Like a RAYMOND VINEYARDS performance, the Theater of Nature is divided into five acts, with each act devoted to a particular component of nature. After touring the gardens, enjoy a decade-long selection of Cabernet Sauvignon – one each from the 1980s, 1990s, and 2000s— alongside three current releases in their Library Tasting for $60 per person or $50 per person for members. | raymondvineyards.com

FAR NIENTE : : RANDALL CORDERO

FAR NIENTE

Bringing their seasoned wine guides together with talented culinarians, like yourself, is what the B Cellars Oakville Trek Experience is all about. This extraordinary experience begins with a tour of the vineyards, gardens, winery and caves. Along the way, you will partake in samplings straight from the barrel, followed by a seated wine and food pairing in the Hospitality House. The Trek features five award-winning wines accompanied by seasonal “B Bites”. The Oakville Trek is a culinary adventure that unites guests with shared interests in wine and gardening, and for those who love meeting fellow foodies. Reservations required. $80 per person. Call their Concierge at (707) 709-8787 to reserve. | bcellars.com

One of the most beautiful gardens for experiencing the largest collection of Azaleas in California. The expansive 13-acre woodland estate was developed in the early 1980s and has blossomed into a mature and glorious southern-style horticultural feast for the senses. Their prized plantings of Autumn Gold ginkgo trees, giant redwoods, acacias, dogwoods, century-old cork oak trees and Japanese maples are intertwined amongst fitted flagstone stairs, meandering pathways, stone bridges over ponds, ancient olive trees and more. The winery’s classic Tour and Tasting experience invites you on a walking tour through the historic winery and wine caves, followed by a seated tasting of their current release wines. The tasting concludes with a sampling of their coveted late harvest dessert wine produced by Far Niente’s sister winery, Dolce. Limited to eight guests per tour to ensure an intimate and personal tasting experience. Reservations required. $80 per person. Book your reservation at farniente.com.

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B CELLARS : : ALEXANDER RUBIN

B CELLARS: Oakville Trek Experience

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PEJU WINERY

PEJU WINERY

PEJU WINERY A Work of Art Building on his successful horticultural nursery business in Southern California, proprietor Tony Peju landscaped his awardwinning winery’s grounds in the heart of Napa Valley off Highway 29 to create a place where vineyards, landscaping, art and architecture become one. Upon entering the winery gates, a long row of 40-foot Sycamore trees pruned in an arch creates a whimsical tunnel leading you down the road to a formal garden design plan. Behold the immaculately trimmed lawns, flowering trees, endless beds of mature perennials filled with roses and dahlias and other colorful annuals. Stroll the meandering footpaths to view water fountains, Welton Rotz sculpture, and of course, their grand tasting room located at the center of the property. There are a host of public and private tasting experiences for you to enjoy after your garden walk.

Visit peju.com for details on each tasting and to book your reservation today.

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JADE LAKE : : CHATEAU MONTELENA

CHATEAU MONTELENA: Unique Chinese Garden & Jade Lake The Estate Tour and Tasting is the perfect way to explore the historic Chateau Montelena Winery founded in 1882. Offering respite from a bustling wine country down valley, the lush, secluded grounds in the hills of Calistoga are the peaceful backdrop for a 90-minute guided walking journey through the estate’s award-winning gardens, while sipping their current release wines along the way. A prominent garden feature is the Pagoda which sits in the heart of Jade Lake, a man-made lagoon excavated back in the 1950s as a nod to proprietor Yort Frank’s homeland in Hong Kong. The Chinese-inspired landscape design is a sanctuary for a variety of fish and wildlife, and is surrounded by weeping willows and native fauna.

Chateau Montelena is a must-visit destination for those wishing to experience Asian-style horticulture in Napa Valley. Estate Tour and Tasting $55 per person; Monday-Friday at 10am. For more information on the winery, visit chateaumontelena.com.

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SUTTER HOME FAMILY VINEYARDS

SUTTER HOME: The American Dream Tour Visit their signature Sutter Home Rose Garden, which the Trinchero family started decades ago, and now includes more than 80 types of roses and 30 different types of daylilies. Home to 800 different kinds of plant life in total, there’s always something in bloom year-round. The original palms trees and orange trees are well over 100 years old, and the camellia bush by the Victorian’s front door is over 75 years old, along with 3 rare camellias from China. Take in the aromas from the miniature movie star rose garden with one of the first Cary Grant rose plants released. The guided

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tour takes you through these gorgeous gardens to the grand Victorian mansion, which was built in 1884. Discover the daring story of the Trinchero Family, whose humble leap of faith 70 years ago has transformed into one of the most recognizable and delicious wines on dinner tables across America. Special wines are featured just for this tour. Allow 45 minutes. Offered at 11 a.m. and 2 p.m. daily, reservations are recommended based on availability. To book a private tour of the gardens, call the tasting room (707) 963-3104 or visit sutterhome.com.

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BLENDING WINE Wineries up their game with blending experiences on the menu

A Dozen Ways to Mix it Up ne of the enduring pleasures of wine tasting is learning how and why winemakers make specific choices.

Which vineyard blocks of specific AVAs (American Viticultural Areas) should we use? What barrel toast level is ideal for a particular varietal? To age or not to age, and if so, will it be French, American or Hungarian oak, and for how long?

In my humble opinion, the most satisfying aspect of winemaking is the blending process. Each taster makes the highly subjective decision about what percentage of what wine should be blended before bottling. Moreover, at wineries known for single varietal wines, the question becomes whether to blend at all.

Yes, winemaking is most definitely a science. Experts can measure brix, determine toast levels in the barrel, and estimate how long to macerate the harvested grapes.

Winemaking becomes art, however, during the blending process.

With more than 500 wineries in Napa Valley, one would concur these questions are best left to a seasoned winemaker.

Or are they? Imagine if you could become your own expert, able to make the call about blending single varietal grapes from various vineyards to create a complex Cabernet Sauvignon, or to use the Cabernet varietal as the dominant grape and add a small percentage of Merlot, for example, to soften the tannin structure.

Winemaking is most definitely a science for expert winemakers who can measure brix, determine the best toast level of a barrel, and determine how long to macerate harvested grapes. Blending, however, is when the process of winemaking becomes an art.

O

COURTESY OF CONN CREEK WINERY

COURTESY OF BENNETT LANE WINERY

BY CHARLENE PETERS

COURTESY OF CONN CREEK WINERY

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abbling in the art of blending is trending as a “pay-toplay” activity here, as ever more wineries offer guests this elevated experience that goes a giant step beyond a tasting flight. Blending appeals to those with a palate, and to those who can afford the playtime available to book any (or all) of the following experiences. Costs vary and most require reservations.

Conn Creek Napa Valley The Barrel Blending Experience at Conn Creek Napa Valley in St. Helena offers a comfortable setting for wine lovers of all levels to play winemaker for about 90 minutes. This experience includes an overview of the Napa Valley AVA, led by a wine educator, and a guided tasting of cabernet sauvignon, sipped direct from barrel via a “wine thief.” Next, guests are instructed on blending techniques and strategies, as well as a tasting of Conn Creek’s latest releases. Again, the icing on the cake is taking home a bottle of wine created with the fruits of your own blending labor.

Cost is $125 per person (special pricing for Club Anthology Members) Reservations are required, www.conncreek.com/visit COURTESY OF BENNETT LANE WINERY

Bennett Lane Calistoga is often considered the crown jewel of the Napa Valley, due to its siting at the valley’s northernmost tip. Here, Bennett Lane Winery provides breathtaking views as a backdrop to an exclusive blending experience that begins with a vineyard tour and a sensory evaluation seminar. The varietals used in blending include the winery’s signature Maxiumus blend: Cabernet Sauvignon, Merlot and Syrah. A cheese pairing adds a flavorful element to the experience, but there’s more: once you’ve blended your preferred ratio of the abovementioned reds, you bottle, cork, foil and label your masterpiece. Personalized bottle in-hand, the Bennett Lane experience continues with a private reserve wine tasting. Plan on two to three hours from start to finish.

Cost is $225 per person, including your take-home bottle ($175 per person for groups of six or more) www.bennettlane.com/private-wine-blending

Judd’s Hill You don’t have to live in Napa to experience the Judd’s Hill Bottle Blending option. All you need is a mailing address and a group of friends enthused about playing mad scientist for an evening. This is a blend-at-home experience anyone over the

age of 21 can order online. You’ll receive a quartet of Napa Valley wines: Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. The kit also includes three 100 milliliter graduated cylinders and an instruction manual. Too skittish to blend at home? Judd’s Hill also offers blending at the winery, or it can bring the entire blending experience off site for parties or corporate team building; it’s called Bottle Blending Day Camp.

Cost for the blend-at-home kit: $199.99 plus tax and shipping for a kit to accommodate four to six people www.juddshill.com

Hess Collection Atop Mount Veeder is a winery known for its logo, a lion meant to represent the courage of founder Donald Hess, and his vision to plant wine grapes on this rugged Napa terroir.

Hess is noted for its fine wines, and for its impressive winery art collection. Hess’s wine blending experience is aptly called “Taming the Lion.” You’ll blend three varietals that will closely compare to the winery’s signature Lion Tamer Red Blend, and you’ll walk away with the courage to make and take your own custom blended bottle.

Cost is $165 per person; available daily at 10:30 a.m. with an advance reservation; www.hesscollection.com

JUDD FINKLESTEIN LEADING A BLENDING EXPERIENCE AT JUDD'S HILL

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Joseph Phelps The Insignia Blending at Joseph Phelps, located in St. Helena, allows guests the opportunity to spend 90 minutes learning how to replicate Insignia, its famed flagship wine.

The process of smelling, tasting and mixing the half dozen components of Insignia segues to the next mission: comparing your blend with the current Insignia vintage. As part of this interactive, educational hour and a half, you’ll also taste through a selection of current release wines.

Cost is $125 per person (four complimentary tastings for Phelps Preferred members) josephphelps.com/visit-napa-valley

Merryvale Bring your 12 besties, your wedding party, your family reunion, or your corporate team to the historic Cask Room in St. Helena for a blending experience of sips, savors, and celebration. Merryvale offers four barrel samples of Bordeaux varietals, and with them you’ll create your own bespoke cuvée, and then bottle, label and stick a cork in it – foil capsule and all – and take the bottle home.

Cost is $165 per person with a minimum of 12 participants and maximum of 112. Contact Casey Curiel at ccuriel@merryvale.com or (707) 968-3429.

PHOTO COURTESY OF JOSEPH PHELPS WINERY

PHOTO COURTESY OF PARADUXX

Paraduxx The Paraduxx brand was developed as a way for the Duckhorn Vineyards’ winemakers to be free to explore wine styles beyond Duckhorn’s standard Bordeaux varietals. Folks with wine palates of all levels are invited to try their hand at blending, which takes place in a private room within this Napa winery. You’ll be guided through a component tasting of three core varietals of Paraduxx: Zinfandel, Cabernet Sauvignon and Merlot. Cheese pairing is included in every 90-minute Blend Experience.

Cost is $80 per person, plus tax, and is limited to 10 adults. To make your reservation for The Blend Experience, email reservations@paraduxx.com.

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SA AV VOR 80 YEARS OF GEORGES DE LATOUR Taste exceptional librar y vintages & award-winning Caber net Sauvingon Saavve 20% off the 80th Anniivversary Georges De Latour Experience with code 80GDL online or present this offer at the wineryy.. w Open dailyy.. Reser vations va recommended. Offer expires A Auugust 30, 2020 19660 St. Helena Highwayy,, Rutherffo ord, CA | bvwines.com | 707-257-5749 Enjoy Responsibly

©2020 Beaulieu Vineyard, Rutherffo ord, CA

Raymond Vineyards

The Wine Foundry

Anyone can be a Winemaker for a Day in the Blending Room at Raymond Vineyards in St. Helena, but be prepared for the “wow” factor once you step inside. This isn’t just any blending room. In the eccentric style of Jean-Charles Boisset, the décor of this room is a blend of science laboratory, lab coat included – and night club, mind-bending acoustics included.

It’s also where you’ll learn the art of blending red wines.

Participants leave with a custom-labeled bottle of wine uniquely created to their individual preference. There’s also an option to purchase your special blend by the case, so you have ample proof this wasn’t all a roseate dream.

Cost is $125 per person ($100 for wine club members) raymondvineyards.com/experience/winemaker-for-a-day

Blending seminars for corporate team building can be booked at The Wine Foundry, a custom crush facility in Napa, where wines are produced and often exported to faraway destinations like Japan. It’s also a place where anyone can adopt a barrel and customize it for a private label ($5,600-$13,500 per barrel) wine made with Stagecoach Vineyard grapes, for instance. The Wine Foundry is also a place where small, local vineyard owners can deliver their grapes and leave it to the Foundry’s in-house experts to make, bottle, label and store cases of wine for them.

Foundry Vice President Stuart Ake says his business is for “people who know enough not to do it on their own.” Inside the tasting room, the concept is all about taking control of the tastes that go in a bottle. It’s a great way for teams to blend work and pleasure – and to sample the red wines marketed under The Wine Foundry label. While there, I siphoned a little 2018 wine from a barrel, fully aware it was in the infancy of its future complexity. My final blend breakdown was 75% Petit Verdot, 15% Cabernet Franc and 10% Cabernet Sauvignon. Using graduated cylinders and pipettes, everyone can create four or five iterations based on their palate’s multiple truths. If I were part of a corporate team, the afternoon would have begun with a lesson on how to swirl wine, and why it’s critical to aerate. In doing this, the aromatic compounds are exposed to oxygen and released into the glass, increasing one’s sensory perception before drinking.

Cost is $125 per person, plus $45 for take-home bottles thewinefoundry.com

Miner Family Winery In Oakville, the heart of the Napa Valley, Miner Family Winery offers a unique experience they call “The Oracle Blending Seminar.” Here’s your chance to master the art of red wine blending, featuring five wines within the Bordeaux family: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. In the span of approximately two hours, guests receive a lesson on the relationship between each of these varietals; then experimentation begins. Once your blend is complete, everyone shares – in this way, you’ll get to taste what others have created, plus you’ll sample the latest release of Miner Family’s The Oracle and depart with your customblended bottle to take home.

Cost is $100 per person ($85 for wine club members).

Minimum two guests.

To make a reservation, email customerservice@minerwines.com

St. Supéry My own debutante blending experience took place at St. Supéry in Rutherford, when a friend and I were seated on the mezzanine level for a My Virtú experience. Virtú is the ancient Italian word for virtue. During the Renaissance, this word was often used to describe artistic skill.

Here, you’ll enjoy a lesson in blending the herbaceous and green apple/citrus notes of sauvignon blanc with semillon, a thin-skinned grape susceptible to botrytis, which abounds in the sweet wine region of Sauternes AOC and Barsac AOC. If we were in France, this combination of white wines would be considered a Bordeaux blanc. In Napa, both varietals are estate-grown at St. Supéry. Due to our individual palates and preferences, my friend and I concocted countless blend versions within the next 90 minutes. I left with a bottle dominant with Semillon, and was warned to consume the wine post haste, before it oxidized. This experience is offered to individuals, or groups of 12 or fewer.

Cost is $60 per person, including take-home bottles ($39 for wine club members) www.stsupery.com 50

For an Unforgettable Wine Tasting Experience Just as each vineyard block is a unique entity, so are the wine blending options at these Napa Valley wineries.

Personal preference, price, timing and winery location are factors to consider before booking one or more of these experiences.

Unlike traditional winery visits, where one tasting room’s offerings can blend into the next until you often forget what you tasted and where you tasted it, a blending experience is far more memorable – especially if you end up with a custom-made bottle of wine to drink at your leisure and recall the memory of making it.

Note: All pricing is subject to change. Please contact each winery to confirm the price for each blending experience.

Charlene Peters is a wine writer living in the Napa Valley.

She can be reached at SipTripper.com

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('&%$#%"!$ % $ % % !" % $ %$ %"! $ $ %$ ! $ " &"$ " " $#" $#' &

%$"!%$ % $ " $ !$ " $ " & $ ! $ or call to book a wine and cheese experience!

A visit to Huge Bear Wines is a refreshing mix of current wines from both Sonoma County and Napa Valley.

PHOTO BY TYLAR DELEGEANE, COURTESY OF CHARLES KRUG WINERY

PHOTO BY TYLAR DELEGEANE COURTESY OF CHARLES KRUG WINERY COURTESY OF V. SATTUI WINERY

PHOTO BY TYLAR DELEGEANE, COURTESY OF CHARLES KRUG WINERY

Crushing “I Do” in Wine Country

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reams do come true, and wine does pairs well with the romance of a destination wedding in Napa Valley. Saying “I do” surrounded by vineyards, mountains and gorgeous stone architecture is sure to linger in lifelong memories – even more so than the lingering finish of a cellared Cabernet Sauvignon once aged in a French oak barrel.

The blissful prospect of marrying at one of 500-plus winery venues in the Napa Valley is limited; less than 10 wineries can serve as a wedding venue to the public. This is a result of an ordinance established in 1989 to protect the agriculture of the region. The wineries lucky enough to have been “grandfathered” under The Winery Definition Ordinance (WDO) continue to host weddings. All are based in St. Helena and offer a visual sure to send a couple swooning in procession to the altar.

By Charlene Peters

Love, Italian Style

PHOTOS COURTESY OF V. SATTUI WINERY

Founded in 1885, V. Sattui Winery is a small family winery with an impressive roster of 80 weddings booked each year. The Italian backdrop and Michelin-star chef add to the allure and romantic ambiance among a cluster of stone buildings, manicured gardens, great lawns, giant oak trees and 35 acres of vineyards.

Indoor and outdoor venues include the Barrel Cellar (seats 250), the Gold Room (seats 14), the Lower Courtyard (250 for a reception), Vittorio’s Terrace (seats 32), Vittorio’s Vineyard Lawn (seats 250), and Vittorio’s Picnic Area (100 for a reception). The iconic winery tower presents the perfect backdrop to capture the newlywed’s first photograph.

“Here, you have your own private winery for your wedding,” said Alison Janigian Hartman, Director of Weddings at V. Sattui. “And you only need to come in and relax. All will be ready for you.”

A wedding package includes a prevetted list of vendors, from wedding coordinators, photographers and videographers, to florists and decorators, to officiants, and hair and makeup artists. The event’s lighting, rental, and tent vendors are curated from a preferred list as well, and entertainment options range from a hired pianist to a DJ, not to mention a trendy photo booth. Transportation services, pastry chefs, insurance providers and most importantly, a list of recommended accommodations, with partner discounts, are available to couples.

Wine selection for the wedding is a tasty task best performed well before the nuptials. With over 65 different wines, including two sparkling wines from which to choose, a pre-visit is mandatory for the engaged couple.

And there’s no need to worry about the guests who prefer beer; V. Sattui offers beer selections through a distributor.

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WORLD-CLASS RESTAURANTS, SHOPPING, AND HOSPITALITY IN DOWNTOWN NAPA

Experience the best Napa Valley has to offer … in the Heart of Downtown Napa SHOPPING Amelia’s Gifts – A tasteful assortment of Napa Valley lifestyle products Helen Lyall – Some of the greatest designer clothing, shoes & accessories Ivy, Twig & Twine – Sophisticated casual, home and garden décor Napa River Velo – Some of the world’s best bicycles and accessories RiverHouse by Bespoke Collection – Wine tasting, curated fine art, gifts and antiquities Scott Lyall clothes for men – One-on-one experience that fits everyone’s lifestyle Shoppe Twelve – Boutique clothing for every style Shoppe Twelve Girl – Boutique clothing for girls Sidestreet – Luxury Lifestyle Products – Travel/shaving accessories, fine cigars, custom suits/shirts PAMPERING Napa River Inn & Spa – Gracious accommodations; friendly, personalized service The Spa at the Napa River Inn – Massage and Specialty Treatments\

DINING Angéle Restaurant & Bar – French country restaurant and bar … refined bistro fare Basalt – California cuisine drawing influences from early traditions of Mexico & Spain Celadon – Award-winning ‘Global Comfort Food’ Morimoto Napa – Western/Japanese cuisine by Iron Chef Masaharu Morimoto Napa General Store – Breakfast and lunch, wine tastings and locally made gifts Sweetie Pies – Award-winning cafe: pastries, desserts, artisanal breads Vintage Sweet Shoppe – Handmade chocolates; wines and ports pairings FOR INFORMATION Napa’s Riverfront – napasriverfront.com | Facebook:www.facebook.com/NapasRiverfront Napa Valley Welcome Center – The perfect starting point for new and returning guests

PHOTOS COURTESY OF V. SATTUI WINERY

According to Janigian Hartman, 30 to 40 percent of the weddings held at V. Sattui are destination weddings, and most hail from the East Coast. Weddings are held year-round, however, the high season is from April through November when the barrel room transforms into a candlelit, rustic setting for the reception dinner prepared by Michelin-star Chef Stefano Masanti.

Imagine a serving of house-smoked trout with goat cheese, or Italian-style fish carpaccio with drops of lemon oil and pedals of edible flowers. Vegetarian options are available as well, which include grilled zucchini rolls with fresh cheese and Parmesan lollipops. The options are seemingly endless, and yes, there are fried oysters and squid fettuccine – all served on Villeroy and Boch china with Broggi Italian flatware.

From December through March, Chef Stefano heads back to the Lake Como region of Italy to oversee his restaurant, Il Cantinone, during the popular ski season in the village of Madesimo. In addition to receiving a Michelin star, Chef Stefano’s restaurant was named the best Italian restaurant that promotes local food and farmers by Gambero Rosso, a well-respected food and wine publication, and it was selected as one of the best 60 restaurants in Italy -- top 10 in Lombardia by L’Espresso Guide. More impressive is Chef Stefano was awarded Italian Chef of the Year for the promotion of Italian culture at the 2014 Merano Wine Festival.

The off-season is where the savings come in. Couples can hire an approved outside caterer or offer Chef Stefano’s menu as his Sous Chef works at the winery year-round. Weekday weddings also offer a lower price point, but plan to spend $10,000 upwards to $50,000, dependent on guest count and date. An Elopement on property is also an option. Priced around $3,000 and held during winery hours, a private terrace awaits with an officiant at-the-ready, as well as a sparkling toast and luncheon.

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Lose Yourself in the Essence of Italy REHEARSALS & DINNER RECEPTIONS PRIVATE & CORPORATE EVENTS BARREL TASTING PRIVATE PICNICS WINEMAKER DINNERS Visit the website for exclusive offerings available only at Andretti Winery.

4162 Big Ranch Road, Napa CA 94558

10:30 a.m. to 5:00 p.m.

(707) 259-6777

andrettiwinery.com

info@andrettiwinery.com

PHOTO BY ONELOVE PHOTOGRAPHY, COURTESY OF THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE

EVENT VENUE AT ANDRETTI WINERY

More Napa Valley Venues Beringer Vineyards with its array of beautiful and functional spaces for groups of all sizes, including the historic Rhine House, Hudson House, and Old Winery. There are also beautiful picnic grounds, a bocce ball court, historic caves, and a culinary center, surrounded by vineyards.

The Culinary Institute of America at Greystone is a spectacular landmark stone building constructed in 1889 and operated by the Christian Brothers from 1945 to 1989. It was added to the National Register of Historic Places in 1978. With grand cathedral ceilings and massive hand-cut stone walls, its Cask Room offers a stunning indoor venue. Its terraced amphitheater creates the perfect backdrop for any outdoor ceremony.

Roadhouse 29 restaurant, located in the historic Freemark Abbey winery complex, features Chef Douglas Keane’s California-inspired cuisine. The private dining room seats up to 48 guests and offers floorto-ceiling glass doors, natural sunlight, wood tables, and a courtyard with strand lighting and fountain. The main dining room features high ceilings with a skylight, metal beams, stone walls, and beautiful windows and can accommodate up to 150 seated guests. The patio, which can seat up to 38, is a perfect pre-function space offering an extensive outdoor lounge area with a fireplace, built-in grill, and bar with full liquor license. This venue offers an array of events in VERY NAPA VALLEY

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PHOTO BY KEN VIALE PHOTOGRAPHY PHOTOS COURTESY OF V. SATTUI WINERY

celebration of the happy couple, be it a Welcome Party, Rehearsal Dinner, the actual Wedding Ceremony, Reception and Dinner, and Post Wedding Brunch.

Charles Krug Winery was named one of the “best wedding venues in Napa Valley” by Food & Wine magazine. Its wedding options include the restored 1881 Carriage House and Great Room (which can accommodate 250 on each of two floors), and the Great Lawn (up to 700 guests) – a leafy, park-like garden wrapped in vineyards.

Brasswood Estate is a unique wine and food destination – a village-like complex that offers several indoor and outdoor venues for gatherings of all sizes. These include the Vintner’s Den, the Winemaker’s Den, the Courtyard, Restaurant, Trellis, Bakery, and Gallery.

Merryvale Vineyards is best known for its Historic Cask Room, with two stories of century-old 2,000-gallon casks lining the stone walls. Receptions begin in the tasting cellar with passed hors d'oeuvres. Then candles are lit, lights lowered, music begins, and the drapes are pulled aside to reveal an enchanting dining hall reminiscent of majestic Old-World winemaking estates. The room can accommodate groups of up to 112.

Andretti Winery – Voted the #5 Best Winery in Napa Valley, Andretti Winery is the perfect place to entertain friends and celebrate important occasions. Not only does the winery offer awardwinning wine and beautiful settings for all seasons, it also enjoys the talents of renowned Napa Valley chefs!

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All-inclusive dining packages are available for holiday gatherings, corporate events, birthday celebrations, rehearsal dinners, anniversaries and custom dinners/lunches.Napa Valley is, no doubt, an enchanting backdrop for nuptials. The only thing better than a wedding in wine country is planning adventures for guests who attend. But that’s a story for another day.

Charlene Peters is a lifestyle writer living in Napa Valley.

She can be reached by email: SipTripper@gmail.com.

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Sparkling Wine Lounge to Open in Downtown Napa Mark Twain famously said, “Too much of anything is bad, but too much Champagne is just right.”

Well Erin Riley, owner and “Chief Bubblehead” of Be Bubbly, the new, opening-soon sparkling wine lounge in downtown Napa, wants to give everyone the opportunity to discover and indulge in delicious sparkling wines from all over the world.

While you can certainly stick to tasting true Champagne, a world of delicious sparklers await the curious.

Sip on a Cremant, which is French sparkling wine produced in the same traditional method as Champagne but is not from the Champagne region.

There’s pleasant surprises, such as a Sparkling Chenin Blanc or a Sparkling Rosé from the Loire region, just south of Paris, which is renowned for producing excellent sparkling wines. Spanish and Italian sparkling wines are also featured alongside domestic classics and local favorites, such as Schramsberg and Iron Horse.

Select your sparkling based on what level of sweetness, or “dosage,” you prefer. Dosage is a term specific to the production of Champagne and sparkling wine. It refers to the amount of sugar added to the sparkling wine just before the corking process, or to the sweetness level of the finished wine.

Interested in being bubbly? The first 150 people to

join the Bubblehead club enjoy $100 off the regular price. Perks and benefits include: • 10%-15% discount on wine, food, gifts and apparel • Complimentary glass of featured sparkling per week at Be Bubbly ($780 value) • Logo Tote “Swag Bag” including official black velvet numbered Bubblehead Club Card, ($75 value) • Member-Only Events and Education Seminars • Priority Reserved Seating • Bubble Club milestones gift or discount • “Founders” Member Rate grandfathered upon renewal • Access to Bottle of the Month In the heart of historic downtown Napa, Be Bubbly will be a unique and long overdue addition to Napa’s bustling wine market. After all, we could all use a break from Cabernet Sauvignon now and then. Be Bubbly is set to open in the spring 2020 at 1407 2nd Street in downtown Napa.

Start Your Own ’Micro Winery‘ California-based Waters Edge Wineries® is an innovative urban winery system bringing the cultural and educational experience of wine to communities across the country. Each “micro winery” offers more than 50 different wines, all of which are made on-site with grapes sourced form the best grape growing regions of the world, as well as a bistro-style small plates menu, a wine club, private tasting events, custom labeling and more. Founded by husband and wife team, Ken and Angela Lineberger, the company operates 11 locations with several new openings on the horizon. Franchise opportunities are available.

For more information, contact 1-888-999-4548, email info@watersedgewineries.com or visit the website at WatersEdgeWineries.com.

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THE HISTORIC NAPA MILL S HOP > D INE > P LAY > S LEEP Napa River Napa InnRiver • Silo’s InnNightclub • Sweetie •Pies Sweetie Pies The General Store • The Vintage Sweet Shoppe Celadon • The Spa at Napa River Inn Amelia’s Gift Shop • Angele

Anchoring Main Street since 1884 HISTORICNAPAMILL . COM

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THE ART OF FERMENTATION

Petit Verdot grapes, day 3 of fermentation.

Photo credit: Tanya Seibold

From wine, beer and spirits to kombucha and vinegar, we’re uncovering the science of Zymology and how it creates the food and drinks you love.

During harvest, go behind any winery cellar door worldwide and your nose will instantly pick up the tangy, yeasty smell of just-picked grapes transforming into wine. The heady scent is unmistakable— and wonderful—because it signals the next step in the winemaking process called fermentation has begun. Zymology, or the workings of fermentation, is an applied science which studies the biochemical process of fermentation and its practical uses. And the actual biological process of fermentation (converting sugars into acids or alcohol) takes place with the help of bacteria or yeast.

Any winemaker who has studied at an ag-focused university, like our top-rated University of California Davis here in Northern California, will have learned about the fascinating subject of fermentation when achieving their Enology degree, the science and study of wine and winemaking. To get the process of fermentation started, some winemakers prefer to use the naturally occurring yeast in the vineyards called “native” or “wild yeast”, which is airborne and on the skins when the grapes when are picked. Others prefer to inoculate their grapes with a cultured yeast strain which is more predictable and will have proven over several vintages to result in a specific flavor profile that best suits the winemaker’s palate. With “wild yeast”, it is a bit of a gamble each year as to how the on-board yeast will co-mingle the other characteristics of the grape such as its varietal, clonal selection, soils, and that particular season’s climate.

But therein lies the beauty. Capturing the unique expression of the vineyard’s personality, the terroir if you will, with the help of yeast selection (cultured or native), gives each vintage its distinctive aroma, flavor, body and finish, making no two vintages identical in taste.

The art of fermentation goes far beyond wine however. In order to make beer, or whiskey or sauerkraut, you need fermentation. So let’s explore a few of the most popular fermented foods and drinks found here in Napa Valley, and offer you a primer of how each one is produced using their method of fermentation.

By Tanya Seibold

Napa Valley Distillery The first distillery to open its doors in the city of Napa since Prohibition, Napa Valley Distillery is family-owned and operated by husband-and-wife team Arthur and Lusine Hartunian. Founded on the core principal of making their small-batch spirits different by distinguishing their flavor profiles from all the rest, the distillery crafts a wide range of whiskeys, gins, vodkas and more– each with a unique taste and character. They also make their own bitters and syrups for sale, along with other cocktail accessories, at Oxbow Public Market in downtown Napa.

The quality of the raw ingredients used in the fermentation process has helped the distillery win numerous awards and receive international acclaim. napavalleydistillery.com

Napa Kombucha Company Founded by Napa natives and brothers, Ethan and Jordan Speizer, Napa Kombucha will be the first kombucha producer in Napa Valley. They’re in the process of setting up shop in an old tea brewery, making their kombucha company’s infrastructure all that more streamlined. After completion of their construction this spring, production is slated to start in early summer. Using Ethan’s background as a chef, the pair are approaching their production much as a winemaker would: by sourcing the highest quality ingredients and treating them with the utmost respect. This attention to process, along with a combination of neutral oak wine barrels and stainless steel, gives their kombucha its unique and deep flavors. “Tea is the most important ingredient in producing great tasting kombucha, which is why we source unique, single-origin teas from the best tea-growing regions in the world. Our small-batch brewing process ferments each bottle individually – creating a nuanced and natural kombucha with some variance between bottles. Our kombucha will also be slightly alcoholic, about 2% alcohol – which is the result when you brew kombucha the natural way, without manipulating the product. We hope to create a beverage one can drink before, during, or after a meal … together with wine and beer, or in lieu of. Kombucha is manufactured differently than beer and wine with a much lower alcohol content, typically 1%-2%, versus the regulatory minimums of 5% for beer and 10% for wine. The lower alcohol content allows for more of the tea’s flavor profiles to shine through and of course, avoids the tipsiness when consuming them.” Look for their range of kombuchas at local restaurants and markets later this summer. For more information on their products, visit napakombucha.com.

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Stone Brewing Company Marking the second anniversary for Stone Brewing in its Napa location this May, the addition of the iconic brewer to the Napa Riverfront location could not have been more anticipated. Their roots in brewing go back to 1996 when they started their company with the sole mission of challenging the status quo. From the get-go, Stone Brewing’s commitment to using the highest quality raw ingredients, nonpasteurization and being additive-free, along with bold marketing and eclectic imagery immediately turned this small operation based in Escondido (San Diego County) into the country’s 9th largest independent brewer. Still maintaining its cult status as they grow, the company has expanded to Virginia where they are now serving up their signature IPAs on both coasts, and continuing to grow their die hard following, pint by pint. stonebrewing.com “Fermentation is a huge focus for us here at Stone. We maintain and manage our own ale and lager house cultures, and propagate them ourselves in our laboratory. In addition, we've been having a ton of fun with some new yeast types, such as fruity Kveik, used in our Stone Neverending Haze Session IPA. Additionally we’ve got a new lager yeast for us which we used in Stone Buenaveza Salt & Lime Lager, and a new farmhouse yeast we've been using in Napa for a while, that we used in Stone 02.02.2020 Epic Palindrome Ale. So many other fun trials going on right now, including our Napa Borreo Gose series, which is using a small amount of wild fermentation to make a really awesome balanced series of fruited sours.”

—Steve Gonzalez, Senior Manager of Brewing and Innovation and Head Brewer at Stone Brewing Napa

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Napa Fermentation Supplies Since 1983, Napa Fermentation Supplies has been providing the home winemaker and brewer with all the supplies needed to craft fermented products at home. Located in a 7,000-square-foot warehouse in downtown Napa, they also have supplies for making cheese, butter yogurt, kombucha and vinegars.

Check out their website for the latest monthly beer brewing classes, too.

575 Third St, Bldg. A, Napa | napafermentation.com

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Many chocolate lovers aren’t aware that cacao pods, from where chocolate as we know it originates, is actually a fermented food. Harvesting the pods is done by the skilled hands of workers on the cacao farm using short, hooked blades or longer handled machetes if the fruit is up high in the plant. The thick outer shell of the pods is opened to reveal the pulp-covered cacao beans which are scooped out then gathered onto the ground in large heaps or in long trays, then covered with banana leaves to begin fermentation.

The degree to how long the beans are fermented (typically between 4–10 days) will determine the final taste of the chocolate. The shorter the fermentation, the milder the bitterness. As like wine, the different varieties of beans will have unique and inherent flavor profiles which help guide the chocolate farmer on the proper length of the fermentation process. Once fermented to the desired color and flavor, the beans are dried in the sun, then packed in burlap sacks and shipped worldwide to cocoa processing facilities to grind and melt into bars, nibs or discs for chocolatiers to create their tasty confections. You can sample a variety of bean-to-bar chocolates, bonbons, truffles and more at numerous artisan chocolatiers throughout Napa Valley.

If you’re in St. Helena, stop in to Woodhouse Chocolate where their handmade confections are displayed in cases like pieces of fine jewelry and presented in their signature blue boxes. Using local ingredients and single-origin chocolate, their collection of sweets is not only a feast for the eye but also the palate. woodhousechocolate.com Kollar Chocolates in Yountville is the work of master chocolatier, Chris Kollar, named ‘Top 10 Chocolatiers of North America’ by Dessert Professional Magazine. His works are not only indulgent, but true artistic masterpieces of shape and color. kollarchocolates.com A hidden gem tucked away in the Brown’s Valley suburb of Napa, La Forêt Chocolate is the home of Wendy Sherwood’s seasonal collections available in her tiny small-batch shop. Classically trained at Le Cordon Bleu in Paris, the former pastry chef at French Laundry crafts divine bonbons, caramels, toffees and more. Her Allocation boxes offers those outside Napa Valley the ability to savor her most special and limited-release delights in a 25-piece box, shipped seasonally and only to those on the Allocation list. If you’re put on the waiting list to receive the Allocation, be patient, it’s definitely worth the wait! laforetchocolate.com

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Katz Farm As a producer of multiple Good Food™ Award-winning gourmet foods like olive oil, preserves, honeys and spices since 1999, it’s their Orleans Method vinegars made in their historic stone Carriage House at Rock Hill Ranch that sets Katz Farm vinegars apart from the rest. Based on the old French method developed in the small town of Orleans, France along the Loire River, proprietor Albert Katz prefers the time honored (and labor-intensive) tradition of naturally fermenting wine into vinegar.

In the initial stage of fermentation, a 55gallon, neutral oak wine barrel with an open top (for air circulation) is filled with wine and then a select bacteria, or “Mother” vinegar, is added and fermentation begins. Akin to the Solera method in sherry making where portions of a starter bacteria are carried over from barrel to barrel over several years, the same concept is done in the Orleans method with a “Mother “ vinegar. Once the liquid is at just the right stage fermentation, it’s moved to a closed barrel to further age for 4-8 months, depending on the style of vinegar Albert desires. Katz Farm sources a variety of wines such as Pinot Noir, Zinfandel, Sauvignon Blanc, and Viognier, each offering their unique varietal characteristics to the finished, unfined vinegar. In their Agrodolce Late Harvest Viognier and Honey Vinegar, the acidified rare Black Button Sage Honey (found only along the coastal regions of Santa Cruz down to San Luis Obispo) is combined with the late harvest Viognier during the latter part of fermentation and expertly infuses the flavors of wine and honey throughout the finished vinegar. Their artisan range of vinegars also includes local favorite Gravenstein Apple Cider Vinegar and a Sparkling Wine Vinegar for a true taste of wine country’s bounty. Katz Farm artisan food products can be purchased at their farm directly (call for directions and hours) or online as they ship anywhere in the U.S. katzfarm.com | (707) 254-1866

Fermentation Festival 2020 | May 21-23, 2020 Established in 2017, The Fermentation Association (TFA) brings together and supports food, beverage, and supplement producers with the mission of getting more people to enjoy more fermented products. FERMENTATION 2020 brings together everyone involved in the world of fermentation - producers, retailers, chefs, scientists, authors, suppliers, and regulators to share knowledge, experience, and strategies for growth. Taste, learn and network with all facets of Fermenters like beer, cheese, chocolate, coffee, hard cider, kefir, kombucha, kvass, mead, miso, natto, pickles, sake, sauerkraut/kimchi, sourdough, soy, spirits, tempeh, vinegar/shrubs, wine, and yogurt. For more details and registration, visit fermentationassociation.org.

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Larkmead Vineyards Celebrates 125th Anniversary in Napa Valley Family-Owned Winery Reflects on Tri-Century History as Historic Wine Estate Larkmead Vineyards is celebrating its 125th anniversary this year, a milestone rivaled by few wineries in the United States.

Founded as a wine estate in the late 1800s, Larkmead is now under the stewardship of proprietors Cam Baker and Kate Solari Baker, who have overseen Larkmead’s elevation to a world-class estate winery over the last two decades. Larkmead produces some of the Napa Valley’s top-rated Cabernet Sauvignon under the guidance of celebrated winemaker Dan Petroski.

“As we reflect on 125 years of history, we are also thinking about the future. Our family has had the great fortune to act as stewards of this great estate since it was purchased by Kate’s parents, Larry and Polly Solari, in 1948 and we have a responsibility to protect and preserve it for posterity,” said Cam Baker. “That means honoring the estate’s remarkable history and achieving the highest quality wines for its future.”

As a longstanding bastion of research and supporter of the Napa Valley Agricultural Preserve, Larkmead is at the forefront

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of viticulture and climate research. In August 2019, Larkmead announced the establishment of a research block, dedicating three acres of the estate to be planted to several different grape varieties, clones, and rootstocks for trial purposes as Napa Valley’s climate changes. The three-acre plot will be planted to California heritage varieties including Chenin Blanc, Petite Sirah, and Zinfandel, alongside Mediterranean varieties such as Aglianico, Tempranillo, and Touriga Nacional.

This research endeavor is not the first to occur at Larkmead.

In 1939, UC Davis professor and eminent grape geneticist, Dr. Harold P. Olmo, planted a clonal station at Larkmead with the purpose of understanding Cabernet Sauvignon and its place in Napa Valley’s terroir. In honor of the remarkable contributions Dr. Olmo made through his work at Larkmead and internationally, the Bakers made a recent gift to the UC Davis Library to fund the processing, cataloging, and digitization of the significant Dr. Harold Olmo Archival Collection at the UC Davis Library.

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Through the spring of 2020, Larkmead will be launching a number of initiatives celebrating the anniversary, both at the winery and in markets across the US. At the winery, Larkmead will showcase the estate’s history through an exhibit of images and objects from significant milestones, open to guests with tasting appointments. Larkmead will also host a series of tasting events in several national markets and at the winery, by invitation.

A History Spanning Across Three Centuries Larkmead was named by Lillie Hitchcock Coit, whose father, Dr. Charles M. Hitchcock, purchased 1,000 acres in Napa Valley in 1873 and subsequently gave a portion of the property to Lillie. Having spent the Civil War years in Paris, Lillie developed a bohemian lifestyle, and her home at Larkmead soon became a haven for famous artists, poets, and writers of her day.

A winery at Larkmead was leased by F. Salmina & Co. in 1895, now considered the year of Larkmead’s founding as a wine estate. In 1906, the Salmina family built a new winery and by 1915, Larkmead was winning awards at the Panama-Pacific International Exposition, also known as the World’s Fair in San Francisco.

Prohibition brought Larkmead’s winemaking to a halt in 1920, but the Salmina family sustained their business by obtaining a license to produce sacramental wine, allowing production to continue. Following repeal in 1933, Larkmead was ready to sell wine by January 1934. In 1939, just after the start of World War II, Larkmead debuted their 1937 vintage wine – the first Larkmead wine to be sold under a vintage date. That same year, Larkmead wines were featured at a lunch with President Franklin D. Roosevelt on Treasure Island in San Francisco. More importantly for the future of Napa Valley and the American wine industry, Dr. Olmo – one of the 20th century’s most influential viticulturists – planted a clonal station at the Larkmead estate. In the 1940s, he developed the widely-planted Cabernet Sauvignon clone FPS 02. Commonly known as the “Oakville selection,” this clone was fundamental in establishing Cabernet Sauvignon as Napa Valley and California’s signature grape variety.

In 1948, Larry Solari, Manager of the Wine Grower’s Guild marketing collective, and his wife, Polly, purchased the Larkmead estate, marking the beginning of the Solari family stewardship. The Solari’s began a long tenure selling estate fruit to Napa Valley’s top wine producers and later wine under the name “Larkmead Vineyards.” During this period, Larry also served as President of United Vintners, which owned Italian Swiss Colony, Inglenook, and Beaulieu Vineyard.

Larkmead transitioned to the ownership of Cam and Kate in 1993, and they began the significant replanting of the entire vineyard property to the highest quality Bordeaux varietals that continues today.

“We knew that our vineyard produced some of the best fruit in Napa Valley, and we wanted Larkmead to be the great Napa Valley estate that it was destined to be,” said Kate Solari Baker. “Our first release in the new era was the 1995 vintage, and Larkmead is now producing the highest quality wines in the Napa Valley which will continue to get even better.”

Committed to Larkmead being a world-renowned wine estate, in 2005 Cam and Kate built the first phase of a new state-of-the-art winery on the property so that each vineyard block could have its own dedicated vinification tank. The production facility and a farmhouse-style hospitality building were designed by renowned architect and family friend, Howard Backen. In April 2006, a new tasting room opened to the public, and in 2013, the facility was expanded to enhance micro-lot fermentation and barrel aging. Under the direction of winemaker Dan Petroski, named 2017 Winemaker of the Year by the San Francisco Chronicle, Larkmead’s wines have achieved numerous accolades, fulfilling the promise of this historic estate, and the best is yet to come.

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KATE SOLARI BAKER & CAM BAKER PHOTOS COURTESY OF LARKMEAD VINEYARDS

WINEMAKER DAN PETROSKI PHOTO BY JIMMY HAYES

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New Experiences

Make the Most of Your Time in Napa Valley RD WINERY As the first Vietnamese owned and operated winery in Napa Valley, RD Winery is slated to open its new tasting room in spring 2020. The winery and tasting room will be located at the southern gateway to the Napa Valley, producing wine styles that complement cuisines not typically paired with wine.

CROCKER & STARR WINES GRAPE ESCAPE Escape Rooms are truly exhilarating and mind-blowing interactive adventure games during which a set of players (usually between two and eight people) are locked in a room and have to solve riddles and use a series of clues in order to break out. Participants have to act quickly as the time given to “complete the mission” is limited to 60 minutes.

The Grape Escape in Napa currently offers three different themed rooms.

Steampunk Post-Apocalyptic Kraken Casino, Uncle Tick Tock’s Circus, and Zombie Bunker X-CAPE Z-51. They each bring a completely different immersive experience and unique puzzle solving challenges. You might think this is child’s play but it’s not. You will have to make decisions using only your mind. Logic, dexterity, and ingenuity – these are what count. Be quick! The clock is ticking. With adrenaline rushing through your body your nerves are tingling. And just imagine how rewarding it would feel if your team managed to beat time and find an exit!

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…offers a new Terroir to Table – Estate Cabernet Experience.

Focusing on three distinct, estategrown Cabernet Sauvignons, guests will be welcomed on the farmhouse porch with the estate Cabernet Sauvignon ‘RLC.’ After a tour of the vineyard and winery, guests will be seated for a tasting of Cabernet Sauvignon ‘Stone Place.’ To complete the portfolio, guests will taste Cabernet Sauvignon ‘One Post.’

ELIZABETH SPENCER WINERY … offers three new tasting experiences: the Napa Valley Cabernet Tasting, a communal Cabernet and cheese pairing hosted in the garden cottage; the Library Wine Tasting, where guests can enjoy various vintages paired with cheeses; and the Private Cabana Tasting for groups of four or more on the Rutherford Green.

The private cabana rental includes a glass of wine or non-alcoholic beverage; a Wine Country boxed lunch; access to lawn games; and use of the private cabana.

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HALL RUTHERFORD …offers two new tasting experiences. The Appellation Exploration is HALL’s most elevated offering, and the only opportunity to taste their Platinum Collection wines. The experience includes a barrel sample of Kathryn Hall Cabernet and a private seated tasting in the Chandelier Cave room. In addition to three Platinum wines, the flight includes a selection of Cabernets from the artisan collection paired with small bites.

The Ultimate Cabernet experience offers a flight of Cabernets paired with artisanal cheeses in the Founder’s Cellar of the historic Bergfeld building.

HYDE ESTATE WINERY ACUMEN Throughout 2020, Acumen is partnering with the Culinary Institute of America (CIA) to host four seasonally inspired, wine-themed cooking classes in the Hestan Kitchens of CIA at Copia. Led by the CIA’s renowned chef instructors, each class is followed by a family-style dinner featuring each guest’s culinary creations and a selection of Acumen wines.

…offers a new Pinot Noir Exploration, allowing guests to experience the vines and terroir that create their flagship wine, the Larry Hyde Pinot Noir. The experience takes guests through the winemaking process, beginning in the vineyards with an overview of terroir, followed by a tour of the production facility and the aging process, and concludes in the private VIP room with a flight of Pinot Noir vintages.

CAKEBREAD Cakebread Cellars recently opened the doors to its brandnew Visitors Center, situated along famous Highway 29.

Led by second generation family members Dennis and Bruce Cakebread, the new space immerses guests in the art of winemaking while embracing technology and design to offer an exceptional Napa Valley experience. The space offers new experiences for longstanding fans and first-time visitors to enjoy the family’s quality wines, educational programming, and deep-rooted hospitality traditions.

CAKEBREAD CELLARS/ROCCO CESELIN

WALT NAPA OXBOW WALT Napa Oxbow welcomes guests to their new Root 101 tasting experience, offering the opportunity to deconstruct seasonal dishes paired with WALT single vineyard Pinot Noir wines. Food bites will be prepared by Michelinrated Chef Ken Frank of Napa Valley’s La Toque.

SPRING/SUMMER 2020

VERY NAPA VALLEY

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Culinary Deliciousness NAPA ANGÉLE RESTAURANT & BAR

FORGE Pizza, craft brews & cocktails, outdoor seating with firepit; lunch & dinner; $$ 155 Gasser Drive, 707 927-3394

French, full bar, on the Napa Riverfront Lunch & dinner; $$$ 540 Main Street, 707 252-8115

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FUMÉ BISTRO

Wine bar, bar bites; Dinner; $$$ 813 Main Street, 707 203-8900

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GALPAO GAUCHO - NAPA

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AVOW ............................................

BISTRO DON GIOVANNI Hand-crafted Italian; signature cocktails Lunch & dinner; $$$ 4110 Howard Lane, 707 224-3300

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BOON FLY CAFE American; signature donuts, nightly specials Breakfast, lunch & dinner; $$ 4048 Sonoma Hwy, 707 299-4870

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BOUNTY HUNTER Wine Bar & Smokin’ BBQ; 400+ wine list Lunch & dinner; $$ 975 First Street, 707 226-3976

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CA’MOMI OSTERIA Obsessively authentic Italian, full bar wood-burning pizza oven, live music Lunch & dinner; $$ 1411 First Street, 707 224-6664

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CARPE DIEM

Contemporary American, locally sourced Changing art display, patio; $$ 4050 Byway East, 707 257-1999 Brazilian steakhouse, buffet, full bar Lunch & dinner; $$$ 1990 Trower Avenue, 707 255-5121

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GOTT’S ROADSIDE Burgers, sandwiches, vegan options; beer & wine, outdoor seating; lunch & dinner; $$ 644 1st Street, 707 224-6900

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GRACE’S TABLE Local favorite, “Global Kitchen” Breakfast, lunch & dinner, $$ 1400 Second Street, 707 226-6200

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GRAN ELECTRICA Authentic Mexican, locally sourced ingredients, craft cocktails with unique spirits; $$ 1313 Main Street, 707 258-1313

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HOG ISLAND OYSTER CO. Seafood, local favorite located inside the bustling Oxbow Market; beer & wine, outdoor seating Lunch & dinner; $$, 610 1st Street, 707 251-8113

American Wine Bar; seasonal, surprising, family share-plate style; dinner only; $$ 1001 2nd Street, Napa, 707 224-0800

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KENZO NAPA

Award-winning global comfort food; courtyard seating, signature cocktails, Napa Riverfront; lunch & dinner; $$$ 500 Main Street, 707 254-9690

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KITCHEN DOOR

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CELADON

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CHARLIE PALMER STEAK Modern American steakhouse, full bar Outdoor seating; breakfast, lunch & dinner; $$$ 1260 1st Street, 707 819-2500

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COLE’S CHOP HOUSE Classic American steakhouse, seafood, intriguing bourbon and whiskey selections, classic cocktails Dinner only; $$$, 1122 Main Street, 707 224-6328

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CORDEIROS BAR & GRILL Farm-to-table steakhouse, full bar Dinner only; $$$ 2025 Monticello Road, 707 224-1960

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EIKO’S Modern Japanese, nitrogen cocktails and lollipops! Outdoor seating; full bar Lunch & dinner, closed mid-day; $$ 1882 Town Center, 707 501-4444

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FARM AT CARNEROS INN Contemporary American, elegant food, locally sourced, full bar, outdoor seating; Dinner, Sunday brunch; $$$ 4048 Sonoma Hwy, 707 299-4880

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Excellence in Japanese Cuisine Reservations required, dinner only; $$$$ 1339 Pearl St, Napa, 707 294-2049

Multi-ethnic comfort food, locally sourced Lunch & dinner; $$ 610 1st Street #24, Napa, 707 226-1560

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LA TOQUE Michelin-star French cuisine Dinner only; $$$$; reservations needed 1314 McKinstry Street, 707 257-5157

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MIMINASHI Contemporary Japanese, full bar, ice cream Dinner; $$$ 821 Coombs Street, 707 254-9464

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MORIMOTO NAPA Contemporary Japanese, full bar, outdoor seating Lunch & dinner; $$$$ 610 Main Street, 707 252-1600

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MUSTARDS GRILL Modern American, full bar, gardens, Lunch & dinner; $$$ 7399 St Helena Highway, 707 944-2424

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NAPA VALLEY BISTRO Modern American, wine & beer, outdoor seating Lunch & dinner; $$ 975 Clinton Street, 707 666-2383

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CA’ MOMI OSTERIA

NAPKINS BAR + GRILL A Modern American Bistro Brunch, lunch & dinner; happy hour & late-night bites; lunch & dinner, $$ 1001 2nd Street, Napa, 707 927- 5333

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NORMAN ROSE TAVERN American, full bar Outdoor seating; lunch & dinner, late night; $$ 1401 1st Street, 707 258-1516

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OENOTRI

YOUNTVILLE AD HOC Contemporary American comfort food, full bar Four-course family-style menu that changes daily, Dinner, brunch on Sundays, closed Tue/Wed; $$$$ 6476 Washington Street, 707 944-2487

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ADDENDUM Gourmet Southern-inspired boxed fare Lunch; $$ 6476 Washington Street, 707 944-2487

Southern Italian Cuisine; menu changes daily, Large selection of house-made salumi Dinner, weekend lunch; $$$ 1425 First St, 707 252-1022

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BISTRO JEANTY

Italian, local favorite, beer & wine; dinner only; $$ 1502 Main Street, 707 343-0344

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BOTTEGA

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PASTA PREGO ............................................

PERRY LANG’S Steakhouse, barbecue, full bar; dinner; $$$ 6539 Washington Street, 707 945-4522

French country fare; outdoor patio Lunch & dinner; $$$ 6510 Washington Street, 707 944-0103

Rustic Italian/Californian; outside patio, two stone fireplaces, warm and comfortable Dinner daily, lunch Tuesday-Sunday; $$$ 6525 Washington Street, 707 945-1050

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RISTORANTE ALLEGRIA

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BOUCHON BISTRO

Italian, full bar, outdoor seating; lunch & dinner; $$ 1026 1st Street, 707 254-8006

French bistro, raw bar; outdoor seating; cocktails Lunch & dinner; $$$ 6534 Washington Street, 707 944-8037

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SKY & VINE Rooftop bar, fire pits, games; lunch & dinner; $$ Late night happy hour, bottomless mimosa brunch 1230 1st Street, Archer Hotel, 707 690-9800

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TARLA Mediterranean, Greek, Turkish, vegan options Full bar, outdoor seating; lunch & dinner; $$ 1480 1st Street, 707 255-5599

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TORC Farm-To-Table; high energy, unique wine, cocktail and beer offerings; dinner only; $$$ 1140 Main St, Napa, 707 252-3292

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ZUZU California Tapas, Spanish & Mediterranean Lunch & dinner; $$ 829 Main Street, 707 224-0695

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VERY NAPA VALLEY

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BRIX RESTAURANT • GARDENS • WINE SHOP French inspired wine country farm to-table cuisine; 16 acres of gardens, vineyards Lunch & dinner, Sunday brunch; $$$ 7377 Highway 29, 707 944-2749

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LUCY @ BARDESSONO Contemporary American, garden-inspired Breakfast, lunch & dinner; $$$ 6526 Yount Street, 707 204-6000

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MUSTARDS GRILL Contemporary American; farm-to-table, local favorite; lunch & dinner, $$$ 7399 St. Helena Highway, 707 944-2424

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SPRING/SUMMER 2020

R+D KITCHEN

BRASSWOOD BAR + KITCHEN

THE GRILL AT MEADOWOOD

American/Sushi; stunning vineyard views, comfortable outdoor seating with firepits Lunch & dinner; $$ 6795 Washington Street, 707 945-0920

American, farm-to-table comfort food Full bar, outdoor seating; lunch & dinner; $$ 3111 St. Helena Highway, 707 302-5101

Modern American; full bar, outdoor seating Breakfast, brunch, lunch & dinner; $$$ 900 Meadowood Lane, 707 531-4788

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RH | YOUNTVILLE (Restoration Hardware) Food, Wine, Art & Design Brunch & dinner; $$$ 6725 Washington Street, 707 339-4654

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RUTHERFORD AUBERGE DU SOLEIL Contemporary American, upscale, full bar, outdoor seating; breakfast, lunch & dinner; $$$$ 180 Rutherford Hill Road, 707 963-1211

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RUTHERFORD GRILL Contemporary/Traditional American; Outdoor dining, full bar; lunch & dinner; $$ 1180 Rutherford Road, 707 963-1792

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ST. HELENA ACACIA HOUSE BY CHRIS COSENTINO American; full bar, outdoor seating; $$$ 1915 Main Street, 707 963-9004

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ARCHETYPE American; full bar, outdoor seating Breakfast, brunch, lunch & dinner; $$ 1429 Main Street, 707 968-9200

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HARVEST TABLE Modern American; full bar, outdoor seating Gardens; lunch & dinner; $$$ 1 Main Street, 707 967-4695

THE CHARTER OAK American, full bar; outdoor seating Dinner only; $$$ 1050 Charter Oak Avenue, 707 302-6996

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COOK ST. HELENA Italian; beer & wine; $$ 1310 Main Street, 707 963-7088

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FARMSTEAD AT LONG MEADOW RANCH American, Farm-to-table; full bar, outdoor seating Lunch & dinner; $$ 738 Main Street, 707 963-4555

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GATEHOUSE RESTAURANT-at the Culinary Institute Contemporary American/worldwide foods Full bar, lunch & dinner; $$$ 2555 Main Street, 1-888-995-1699

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GOOSE & GANDER Modern American; full bar, outdoor seating Lunch & dinner, late nights; $$ 1245 Spring Street, 707 967-8779

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GOTT’S ROADSIDE Burgers, sandwiches, vegan options Local favorite; beer & wine, outdoor seating Lunch & dinner; $$ 933 Main Street, 707 963-3486

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MARKET

CALISTOGA ALL SEASONS Classic to Contemporary Bistro, lunch & dinner, $$ 1400 Lincoln Avenue, 707 942-9111

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CALISTOGA INN & BREWERY Traditional American 1250 Lincoln Avenue, 707 942-4101

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EVANGELINE Cajun, Creole, French; full bar, outdoor seating Dinner, weekend brunch/lunch; $$ 1226 Washington Street, 707 341-3131

Traditional American; lunch & dinner, full bar; $$ 1347 Main Street, 707-963-3799

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PIZZERIA TRA VIGNE Italian, vegan options; full bar, outdoor seating Local favorte; lunch & dinner; $$ 1016 Main Street, 707 967-9999

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PRESS Steakhouse, full bar; outdoor seating Dinner only; $$$$ 587 St. Helena Highway, 707 967-0550

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ROADHOUSE 29 Smoked meats, barbecue, full bar outdoor seating, lunch & dinner $$$; 3020 St Helena Highway, 707 302-3777

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ST. HELENA BISTRO Italian/American Bistro, beer & wine Outdoor seating; lunch & dinner; $$ 1146 Main Street, St. Helena; 707 963-3371

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ST. HELENA SHERPA KITCHEN Himalayan/Nepalese, Indian, vegetarian options Beer & wine, outdoor seating; lunch & dinner; $$ 1148 Main Street, 707 963-4439

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HYDRO BAR & GRILL Traditional American, 1403 Lincoln Avenue, 707 942-9777

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JOHNNY’S RESTAURANT & BAR American sports bar, full bar, outdoor seating Dinner; breakfast, lunch, brunch on weekends; $$ 1457 Lincoln Avenue, 707 942-5938

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LOVINA Modern American, beer & wine, outdoor seating Lunch, dinner, brunch weekends; $$ 1107 Cedar Street, 707 942-6500

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SAM’S SOCIAL CLUB Contemporary American 1712 Lincoln Avenue, 707 942-4969

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SOLBAR – @ SOLAGE Contemporary American 755 Silverado Trail, 707 226-0850

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VERAISON French, full bar, dinner only; $$$ 1457 Lincoln Avenue, 707 942-5938

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obsessively authentic italian food ~ local & organic ingredients ~ certified pizza napoletana

1 1 4 1 F I R S T S T | D O W N T O W N N A PA C A , 707.224.6664 | WWW.CAMOMI.COM

ca’ momi winery & italian wines

SPRING/SUMMER 2020

~

garden to glass cocktails

VERY NAPA VALLEY

~

extensive amaro selection

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Wine Country Events ONGOING Ca’ Momi Osteria Osteria Live!

Napa, 10am-1pm www.camomiosteria.com, 707-224-6664 •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Live at Uptown Theatre Napa www.uptowntheatrenapa.com, 707-259-0123 • Apr 15: The Mavericks • April 24: The Wailers • May 10: Boz Scaggs • May 14: An Evening with David Sedaris • June 20: Big Bad Voodoo Daddy •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING di Rosa Napa, www.dirosart.org, 707-226-5991 • Through June 28: Davina Semo, Core Reflections • Apr 25: Making Art with Everyone • May 13-Nov 29: Deborah Remington • May 23: Making Art with Everyone • July 25: Making Art with Everyone • Aug 22: Making Art with Everyone • Sept 26: Making Art with Everyone • Nov 28: Making Art with Everyone •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Food, Arts and Entertainment The CIA at Copia, Napa www.ciaatcopia.com, 707-967-2500 • May 2: Creative Plant-Based Meals •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Napa Valley Performing Arts Center at Lincoln Theater Yountville, www.lincolntheater.org707-944-9900 • Apr 18: Vicki Lawrence and Mama • May 16: Napa Regional Dance Company presents Rise •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Blue Note Napa and JaM Cellars Ballroom Napa, www.bluenotenapa.com, 707-358-6926 •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING FRIDAYS AND SATURDAYS Ca’Momi Osteria Latin Nights Napa, 10pm-1am, free www.camomi.com, 707-224-6664 Fridays-Sundays in February and March •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Mumm Napa Ansel Adams Exhibit - Poetry of Light This collection of Ansel Adams’ twenty-seven gelatin silver prints includes many of his most famous photographs. 10am-6pm Daily www.mummnapa.com, 707-967-7770 •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Mumm Napa Wayne Levin Exhibit - Through a Liquid Mirror Wayne Levin’s photographs made beneath the surface of the waves have captivated viewers for decades. 10am-6pm, Daily www.mummnapa.com, 707-967-7770 •••••••••••••••••••••••••••••••••••••••••••••••••• ONGOING Cooking Classes at The Village Village at Vista Collina Resort, Napa www.villagenapavalley.com, 707-251-3067 ••••••••••••••••••••••••••••••••••••••••••••••••••

74 74

APRIL 1-3 Celebrate the Arts at Springboard Festival Napa Valley Napa Valley Community College, Napa www.festivalnapavalley.org, 888-337-6272 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 4 V. Sattui Winery Wine and Food Pairing St. Helena, 11am-1pm, $75, $65/members www.vsattui.com, 707-963-7774 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 4 Peju Winery Club Peju: The Art of Pairing with Sara Fowler and Chef Nick Rutherford, 12:30-3:30pm, $125 www.peju.com, 707-963-3600 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 4 Beringer Vineyards Cooking Classes in the Rhine House: Springtime Fare St. Helena, 11:30am-2:30pm, $99-$125 www.beringer.com, 707-257-5771 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 4 Napa Green Rosé and Bubbles Spring Soirée Bardessono Hotel, Yountville 2-5pm, $85, $68/members www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 11 Rutherford Ranch Bacon and Cabernet Pairing in the Olive Grove St. Helena, 1-3:30pmpm, $70 www.rutherfordranch.com, 707-968-3200 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 11 Peju Winery Alan’s Cabernet Cabaret Rutherford, 11:30am-12:30pm, 1:30-2:30pm www.peju.com, 707-963-3600 ••••••••••••••••••••••••••••••••••••••••••••••••••

APRIL 24-26 Vineyard to Vintner Weekend An iconic American appellation. Legendary history. Vibrant future. Distinctive Cabernet.

Napa's neighborhood for world class wines. The weekend shares the best we have for an unparalleled experience. Owners and winemakers. Historic wineries, glorious vineyards and billowing Palisades. Stags Leap District, Napa Valley www.stagsleapdistrict.com/V2V, 707-255-1720

APRIL 11 Art House Short Film Series Jessup Cellars, Yountville, 7-9:30pm www.jessupcellars.com, 707-944-5620 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 16 Culinary Crawl Downtown Napa, 5-7:30pm www.donapa.com, 707-257-0322 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 17 Comedy Series: Maureen Langan Charles Krug Winery, St. Helena, 7pm, $20 www.charleskrug.com, 707-967-2229 ••••••••••••••••••••••••••••••••••••••••••••••••••

APRIL 18 Bennett Lane Winery Riedel Tasting Seminar Calistoga, 1-3pm, $75 www.bennettlane.com, 877-629-6272 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 18 V. Sattui Winery Lobster Fest Members Only Event, St. Helena, 6-9:30pm www.vsattui.com, 707-963-7774 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 18 2016 Mauser Release Party Priest Ranch Tasting Room, Yountville 11am-2pm, $150, $125/member www.priestranchwines.com, 707-944-8200 ••••••••••••••••••••••••••••••••••••••••••••••••••

ONGOING Napa Valley Wine Train Napa, www.winetrain.com. 800-427-4124 • Apr 25: Murder Mystery • May 7: Romance on the Rails • May 15, 29: Murder Mystery • June 5: Romance on the Rails • June 12, 27: Murder Mystery • July 4: Romance on the Rails • July 16, 30: Murder Mystery • Aug 1: Romance on the Rails • Aug 13, 27: Murder Mystery • Sept 3: Romance on the Rails • Sept 10, 24: Murder Mystery • Oct 3: Romance on the Rails • Oct 10, 24: Murder Mystery • Nov 7, 14: Murder Mystery • Nov 26: Thanksgiving Dinner • Dec 5: Murder Mystery

VERY NAPA VALLEY VERY VERY NAPANAPA VALLEY VALLEY

SPRING/SUMMER SPRING/SUMMER 2020 2020 2019

APRIL 18 Sip and Paint Rutherford Hill Winery, Rutherford 10:30am-1pm, $60, $50/members www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 18-19 Cabernet Sauvignon Rosé Release Nichelini Family Winery, St. Helena www.nicheliniwinery.com, 707-963-0717 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 19 Sequoia Grove April Wine Club Spring Pick-up Party Napa, 10:30am-12:30pm, RSVP www.sequoiagrove.com, 707-944-2945x2 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 19 Robert Mondavi Winery Wine and Chocolate Walk-Around Tasting Oakville, 2-4pm, $65, $55/member www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 19 Hands-On Culinary Class: Spain and the World Table Culinary Institute of America, St. Helena $250, 9:30am-12:30pm www.culinary.edu, 800-888-7850 ••••••••••••••••••••••••••••••••••••••••••••••••••

SPRING/SUMMER SPRING/SUMMER 2020 2020

APRIL 22 Series of Interesting People (SIP) Dr. Laurie Marker of the Cheetah Conservation Fund Charles Krug Winery, St. Helena, 6-8pm www.charleskrug.com, 707-967-2229 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 22-26 Food is Life Festival The CIA at Copia, Napa www.ciaatcopia.com, 707-967-2500 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 24-26 Vineyard to Vintner Weekend Stags Leap District, Napa Valley www.stagsleapdistrict.com/V2V, 707-255-1720 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 25 Rombauer Vineyards Spring Release Party St. Helena, 4-7pm, $130, $110.50/members www.rombauer.com, 866-280-2582 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 25 Opening Night Reception: Layla Fanucci Exhibit Charles Krug Winery, St. Helena, 6-8pm, RSVP www.charleskrug.com, 707-967-2229 ••••••••••••••••••••••••••••••••••••••••••••••••••

APRIL 25 ZD Wines Spring Release Party Join ZD Wines as they celebrate the release of limited-production wines: 2018 ZD 50th Anniversary Founder's Reserve Carneros Pinot Noir & 2018 ZD 50th Anniversary Reserve Carneros Chardonnay. In addition, guests will sample a wide selection of ZD's award-winning wines, including from large-format bottles.

These delicious wines will be served along with light food pairings. Take in the unobstructed panoramic views as you savor the afternoon during this ultimate Wine Country release party.

Rutherford, 11am-4pm, $100 www.zdwines.com, 707-963-5188 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 25 Yountville Art, Sip and Stroll Various events and locations, 11am-5pm www.artsipstroll.com •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 25 – JULY 20 Layla Fanucci Exhibit Charles Krug Winery, St. Helena www.charleskrug.com, 707-967-2229 •••••••••••••••••••••••••••••••••••••••••••••••••• APRIL 29 Sunset Yoga and Tasting Robert Biale Vineyards, Napa 5:30-7:30pm, $20, free/members www.biale.com, 707-257-7555 ••••••••••••••••••••••••••••••••••••••••••••••••••

VERY VERY NAPA NAPA VALLEY VALLEY

APRIL 30 Mumm Napa Cheese and Cheers Rutherford, 5:30-7:30pm, $75, $60/members www.mummnapa.com, 800-686-6272 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 1-3 CampoVelo Hosted by chef Chris Cosentino and produced by Ride Napa Valley, blends the best of the culinary, libations, cycling, and wellness worlds together for an unforgettable experience in Calistoga and St Helena. Chris, along with other guest chefs, pro-cyclists, winemakers and beermakers lead the weekend in a myriad of activities designed to support Chefs Cycle for No Kid Hungry & the Napa Valley Vine Trail Coalition. www.campovelo.com, 707-278-8377 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 2 Profile Then and Now: A Pairing Experience Merryvale Vineyards, St. Helena, 10am-1pm www.merryvale.com, 707-968-3429, $185 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 3 Sterling Vineyards Fiesta Celebration Club Pick Up Party Calistoga, 12-3pm, $20/members, RSVP www.sterlingvineyards.com, 800-726-6136 ••••••••••••••••••••••••••••••••••••••••••••••••••

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Wine Country Events MAY 8 Castello di Amorosa The Grand Barrel Party Calistoga, 6:30-10pm $120/member, $150/guest www.castellodiamorosa.com, 707-967-6274 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 10 Sequoia Grove Mother’s Day Brunch Napa, 10:30am-12:30pm, RSVP www.sequoiagrove.com, 707-944-2945x2 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 15 Comedy Series: Gina Stahl-Haven and Pauline Yasuda Charles Krug Winery, St. Helena, 7pm, $20 www.charleskrug.com, 707-967-2229 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 16 Robert Mondavi Winery I Block Release and Lobster Feed Oakville, 6-9:30pm, $165, $150/member www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 16 Frank Family Vineyards Brunch at Benjamin Vineyard Calistoga, Club Member Event, 11:30am-2pm www.frankfamilyvineyards.com, 707-942-0859 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 16 Summer Wine Release Party Merryvale Vineyards, St. Helena, 3-5pm www.merryvale.com, 707-968-3429, $65 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 16-17 2019 Old Vine Muscadelle Release Nichelini Family Winery, St. Helena www.nicheliniwinery.com, 707-963-0717 ••••••••••••••••••••••••••••••••••••••••••••••••••

MAY 17 Peju Winery Club Peju: Wine and Woodfired Pizza Rutherford, 1-4pm, www.peju.com, 707-963-3600 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 17 Wine Club Reception – Public Event Rutherford Hill Winery, Rutherford 1-4pm, RSVP, $40, $20/members www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 17 Spring Bonanza Judd’s Hill Winery, Napa, 12-2:30pm www.juddshill.com, 707-255-2332 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 22 4th Friday Wine Tasting The 4th Friday Wine Tastings in the Calistoga Welcome Center are a wonderful opportunity to try signature wines from featured wineries. The $5 tasting fee is a donation to our Scholarship Fund for Graduates of Calistoga High School. The students are hand-selected by faculty and staff to receive the scholarship prior to graduation.

Featured tasting partners are Sterling (12-2pm) & Storybook Mountain Vineyards (2-4pm). www.visitcalistoga.com, 707-942-6333 •••••••••••••••••••••••••••••••••••••••••••••••••• MAY 22-24 BottleRock Napa Valley Red Hot Chili Peppers, Dave Matthews Band, Stevie Nicks; Napa Valley Expo, Napa www.bottlerocknapavalley.com •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 6 Beaulieu Vineyard Prohibition Party Rutherford, 5-8pm, $50, $40/members www.bvwines.com, 707-257-5749 ••••••••••••••••••••••••••••••••••••••••••••••••••

JUNE 11 Culinary Crawl Downtown Napa, 5-7:30pm www.donapa.com, 707-257-0322 •••••••••••••••••••••••••••••••••••••••••••••••••• THURSDAY EVENINGS JUNE 11 – AUGUST 13 Calistoga Concerts in the Park Every summer, Calistoga Concerts in the Park brings music & wine to Pioneer Park. Bring a picnic & enjoy terrific music with the community.

Pioneer Park, Calistoga www.visitcalistoga.com •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 13 Frank Family Vineyards Winemaker Dinner with Todd Graff Calistoga, 7-9:30pm www.frankfamilyvineyards.com, 707-942-0859 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 13-14 2019 Sauvignon Blanc Release Nichelini Family Winery, St. Helena www.nicheliniwinery.com, 707-963-0717 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 17 Sunset Yoga and Tasting Robert Biale Vineyards, Napa 5:30-7:30pm, $20, free/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 18 Salsa Night Priest Ranch Tasting Room, Yountville 6-9pm, $20, $free/member + 1 guest www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 19 Castello di Amorosa The Big Night – Steak, Magnums and Cigars Calistoga, 7-11pm, $250/member, $275/guest www.castellodiamorosa.com, 707-967-6274 ••••••••••••••••••••••••••••••••••••••••••••••••••

JUNE 20 25th Annual Taste of Howell Mountain Wine tasting, food pairings, live music & auction.

Charles Krug Winery, St. Helena, 12-5pm www.howellmountain.org, 707-965-2665, $150 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 20 Mumm Napa Lobster Dinner on the Vineyard Green Rutherford, 7-9:30pm, $215, $180/members www.mummnapa.com, 800-686-6272 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 27 Summer in the Kitchen Somerston Estate, St. Helena, 10:30am-2:30pm www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• JUNE 27 Pope Valley Winery Boots & Barrels featuring Mark Powell Join in for an evening of celebrating the cowboy and cowgirl in all of us. Great music featuring country music superstar Mark Powell! Amazing prime rib dinner prepared on site. Delicious Pope Valley Winery wines! Friends, family & more than enough fun for the whole family! $75/member, $85/guest, 6:30-10pm Pope Valley Winery, Pope Valley www.popevalleywinery.com, 707-965-1246 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 18 Mumm Napa Lobster Dinner on the Vineyard Green Rutherford, 7-9:30pm, $215, $180/members www.mummnapa.com, 800-686-6272 ••••••••••••••••••••••••••••••••••••••••••••••••••

APRIL 22-26 Food is Life The CIA (Culinary Institute of America) at Copia in downtown Napa will host Food is Life, a five-day festival from April 22-26, 2020 celebrating all things food, beverage and sustainable with chef demonstrations and tastings, live talks, film screenings, music and the awe-inspiring, three-dimensional “Gaia” art installation – a 23-foot wide NASA floating image of the Earth’s surface.

Festivities kick off on the 50th anniversary of Earth Day and bring together leading chefs, winemakers and sustainable food producers for fun, hands-on experiences for all ages.

Buy your tickets at ciaatcopia.com/earthday.

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SPRING/SUMMER 2020

Join us in Napa in celebration of Earth Day 50.

Sustainable food and wine, cooking demonstrations, live talks, music and more.

April 22–26 ciaatcopia.com/earthday

Wine Country Events

For the ultimate Robert Mondavi Winery experience, join us for one of our exclusive annual events.

Visit our website to reserve your spot. We're happy to provide personal assistance with your reservation; simply call 1-888-766-6328 ext. 2 to speak with our concierge.

WINE AND CHOCOLATE WALK-AROUND TASTING — Sunday, April 19 | 2-4pm How sweet it is – a walk-around wine tasting dedicated to all things chocolate! We’ll pair our portfolio of outstanding wines with an array of sweet and savory bites from some of America’s greatest chocolatiers. Meet the makers, explore the world of single origin chocolates and more.

I BLOCK RELEASE & LOBSTER FEED — Saturday, May 16 | 6-9:30pm We’re celebrating the release of our 2017 I Block Fumé Blanc with a delicious “Lobster Feed” set among the vines of the famous To Kalon Vineyard. After dinner, dance to the Cajun and Zydeco music of Gator Nation.

DINNER UNDER THE STARS — Saturday, August 22 | 6:45-10pm In the small towns and villages of Provence, the annual garlic harvest is celebrated with the Grand Aioli, a traditional summer fête set at long tables in the village square. Join us as we celebrate our own Wine Country harvest with this leisurely multi-course feast.

AUTUMN FÊTE — Saturday, September 19 | 6:45-10pm In the small towns and villages of Provence, the annual garlic harvest is celebrated with the Grand Aioli, a traditional summer fête set at long tables in the village square. Join us as we celebrate our own Wine Country harvest with this leisurely multi-course feast.

PINOT AND PAELLA — Saturday, November 7 | 5:30-8:30pm Join us for fresh-shucked oysters and stunning vineyard views as we watch the chefs from Paella del Reyes prepare two different paellas in the traditional way. The feast will be paired with Robert Mondavi Winery’s portfolio of luscious Pinot Noirs.

10TH ANNUAL HOLIDAY TREE LIGHTING AND CELEBRATION — Saturday, December 5 | 3-5pm Welcome the holiday season with our 10th Annual Holiday Tree Lighting and Celebration. Join us for our holiday party, which includes horse and buggy rides, wine tasting, appetizers and more! www.robertmondaviwinery.com, 888-766-6328

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JULY 23 Salsa Night Priest Ranch Tasting Room, Yountville 6-9pm, $20, $free/member + 1 guest www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 24 Rombauer Vineyards Joy of Wine Dinner Club Member Exclusive St. Helena, 4-7pm, $155, 2 tickets/membership www.rombauer.com, 866-280-2582 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 25 Rombauer Vineyards Joy of Wine Event St. Helena, 11am-4pm, $180, $155.50/members www.rombauer.com, 866-280-2582 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 25 V. Sattui Winery Festa Italiana – A Mid-Summer Italian Festival St. Helena, 6-9:30pm www.vsattui.com, 707-963-7774 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 25 Summer in the Kitchen Somerston Estate, St. Helena, 10:30am-2:30pm www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• JULY 31 Castello di Amorosa Hot Havana Nights Calistoga, 6:30-11pm, RSVP, Members and guests www.castellodiamorosa.com, 707-967-6274 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 1 2016 Alexander Valley Cabernet Sauvignon Release Day Silver Oak, Oakville www.silveroak.com, 707-942-7022 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 1 37th Home Winemakers Classic This fun event features home winemakers that pour their "best" wine made with love and attention to detail! There is also a silent auction that features the best Napa Valley has to offer in wines, wine tours, restaurants, balloon rides and much, much more! CIA at Copia, Napa 4-6:30pm, 707-364-0409 www.homewinemakersclassic.com •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 8 Lobster Feast Schweiger Vineyards, St. Helena www.schweigervineyards.com, 707-963-4882 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 8 Lobster Feed Merryvale Vineyards, St. Helena, 6-9pm www.merryvale.com, 707-968-3429 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 9 2020 Harvest Party Judd’s Hill Winery, Napa, 12-2:30pm www.juddshill.com, 707-255-2332 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 14-15 Show and Shine and Main Street Reunion Car Shows Downtown Napa, www.donapa.com •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 15 Frank Family Vineyards Chardonnay and Lobster Dinner Calistoga, 6-9pm www.frankfamilyvineyards.com, 707-942-0859 ••••••••••••••••••••••••••••••••••••••••••••••••••

VERY NAPA VALLEY

AUGUST 15 Tedeschi Family Winery Winemaker Dinner: A Magical Evening in the Vineyard Calistoga, 5:30-9pm, $175 www.tedeschiwinery.com, 707-501-0668 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 20 Salsa Night Priest Ranch Tasting Room, Yountville 6-9pm, $20, $free/member + 1 guest www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 22 Robert Mondavi Winery Dinner Under the Stars Oakville, 6:45-10pm, $165, $150/member www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 22 Tedeschi Family Winery Lobster Feast in the Vineyard Calistoga, 5:30-8:30pm, $149 www.tedeschiwinery.com, 707-501-0668 •••••••••••••••••••••••••••••••••••••••••••••••••• AUGUST 29 Fall Wines Celebration Robert Biale Vineyards, Napa, $60, $45/members 1-4pm, www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 4, 11, 18, 25 Fall Harvest Tours Robert Biale Vineyards, Napa 9:30am, $60, $30/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 18 Castello di Amorosa Harvest Celebration and Stomp Calistoga, 6:30-10pm, $135/guest, $115/member www.castellodiamorosa.com, 707-967-6274 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 12 Frank Family Vineyards Vintner Dinner with Rich and Leslie Frank Calistoga, 7-9:30pm www.frankfamilyvineyards.com, 707-942-0859 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 13 Calistoga Harvest Table Local restaurants & wineries will once again welcome visitors & locals to 1,000 feet of tables in the center of the city’s picturesque downtown.

Downtown Calistoga, 4:30-8:30pm www.visitcalistoga.com, 707-942-6333 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 17 Salsa Night Priest Ranch Tasting Room, Yountville 6-9pm, $20, free/club member + 1 guest www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 19 Robert Mondavi Winery Autumn Fête Oakville, 6:45-10pm, $155, $140/member www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 19 V. Sattui Winery 2020 Harvest Ball St. Helena, 5:30-11pm, $295, $265/member www.vsattui.com, 707-963-7774 •••••••••••••••••••••••••••••••••••••••••••••••••• SPRING/SUMMER 2020

V. SATTUI WINERY SEPTEMBER 19 Fall Release and Harvest Party Merryvale Vineyards, St. Helena, 3-5pm www.merryvale.com, 707-968-3429 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 20 Barn Bash Rutherford Hill Winery, Rutherford $85, $75/members, 11am-2pm www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 26 Harvest Party Priest Ranch Tasting Room, Yountville 11am-2pm, $100, $75/members www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• SEPTEMBER 30 Sunset Yoga and Tasting Robert Biale Vineyards, Napa 5:30-7:30pm, $20, free/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 2, 9, 16, 23, 30 Fall Harvest Tours Robert Biale Vineyards, Napa 9:30am, $60, $30/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 3 #MerlotMe Portfolio Tasting Rutherford Hill Winery, Rutherford, RSVP 12-1:30pm, 2-3:30pm, $60, $10/members www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 10 ZD Wines 6th Annual Benefit for Charity - Crush Challenge Join Napa Valley's finest for the food, wine and cycling experience of a lifetime. The 6th Annual Crush Challenge, hosted by ZD Wines, features a morning cycling ride or a family-hosted barrel tasting at ZD, an all-inclusive Food & Wine Marketplace that brings together 10 restaurants and 10 vintners and a fantastic multi-chef, multicourse wine dinner in the Napa Valley. www.zdwines.com, 707-963-5188 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 10 Harvest Dinner Robert Biale Vineyards, Napa 6:30pm, $130, $105/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 16 V. Sattui Winery Crush Party St. Helena, 6-10pm www.vsattui.com, 707-963-7774 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 21 Sunset Yoga and Tasting Robert Biale Vineyards, Napa 5:30-7:30pm, $20, free/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• OCTOBER 30 Castello di Amorosa Pagan Ball Calistoga, 8pm-12am, $180/guest, $150/member www.castellodiamorosa.com, 707-967-6274 •••••••••••••••••••••••••••••••••••••••••••••••••• SPRING/SUMMER 2020

NOVEMBER 7 Robert Mondavi Winery Pinot and Paella Oakville, 5:30-8:30pm, $155, $145/member www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• NOVEMBER 7 Salsa Night Priest Ranch Tasting Room, Yountville 6-9pm, $20, $free/member + 1 guest www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• NOVEMBER 11-15 Napa Valley Film Festival Various locations in Napa Valley www.napavalleyfilmfest.org, 707-226-7500 •••••••••••••••••••••••••••••••••••••••••••••••••• NOVEMBER 14 Cellar Treasures Dinner Robert Biale Vineyards, Napa 6:30pm, $175, $150/members www.biale.com, 707-257-7555 •••••••••••••••••••••••••••••••••••••••••••••••••• NOVEMBER 27 - DECEMBER 31 Holidays Photos on Priest Ranch Tractor Priest Ranch Tasting Room, Yountville www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 5 Robert Mondavi Winery 10th Annual Tree Lighting and Celebration Benefit for the Napa Valley Food Bank, Oakville 3-5pm, $25, free/members and under 12 www.robertmondaviwinery.com, 888-766-6328 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 6 Sterling Vineyards Christmas Tree Lighting Ceremony Calistoga, 3-5pm, $20 www.sterlingvineyards.com, 800-726-6136 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 6 14th Annual Hanukkah Hootenanny Judd’s Hill Winery, Napa, 12-2pm www.juddshill.com, 707-255-2332 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 6 Holiday on the Hill Rutherford Hill Winery, Rutherford 1-4pm, RSVP, $50, $25/members www.rutherfordhill.com, 707-963-1871 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 12 Holiday Dinner Merryvale Vineyards, St. Helena, 6:30-10:30pm www.merryvale.com, 707-968-3429 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 12 Holidays at Priest Ranch Priest Ranch Tasting Room, Yountville 5:30-8pm, $75, $50/members www.priestranchwines.com, 707-944-8200 •••••••••••••••••••••••••••••••••••••••••••••••••• DECEMBER 31 Castello di Amorosa New Year’s Eve Venetian Masquerade Ball Calistoga, 7pm-1am $395/guest, $345/member www.castellodiamorosa.com, 707-967-6274 ••••••••••••••••••••••••••••••••••••••••••••••••••

NAPA VALLEY

TASTINGS | AR TISAN DELI | TOURS PAIRINGS | PICNIC GR OUNDS | E VENT S

#1 of the e 10 Best Napa Valley Wineries to visit.

- California Winer y Advisor

WINES SOLD ONLY AT THE WINERY

VERY NAPA VALLEY

Open daily 9-6 ( Winter 9-5) 1111 White Lane, St. Helena 707.963.7774 | vsattui.com 79

Napa Valley Wineries and To Clear Lake LA WL EY TOLL

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Map is not to scale and parts are enlarged to show detail.

Check ahead for hours and distances.

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Continued Next Page

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To Sacramento /Suisun Valley

To Vallejo

The Road Less Traveled ‘Two roads diverged in a wood, and I — I took the one less traveled by, and that has made all the difference.’* On your next trip to Napa Valley, plan to take the road less travelled, which may make all the difference in your wine tasting experience in this diverse area. The popular Silverado Trail and Highway 29 are lined with easy access, and recognized wineries. However, it is travelling “the back roads” where you will be uniquely rewarded. Take time to leisurely explore areas such as Spring Mountain, Howell Mountain, Angwin/Pope Valley, or the wineries along Sage Canyon Road or Soda Canyon Road.

As you leave the more familiar valley floor and discover these “off the beaten track” places, you will be treated to incomparable scenery and views. Soon you will come upon some very special wineries – wineries that have their own story to tell, some reaching well back into the history of Napa Valley.

On your next trip to Napa Valley, take “the other” fork in the road. Leave the crowds behind as you savor listening to the wind whispering through trees, the call of the hawks as they circle above, and experience the difference on the roads less traveled.

Come Enjoy an Authentic Napa Valley Experience Bocce & Games Picnic Grounds – Hand Dug Cave – Tours OPEN DAILY 10AM-5PM

6613 Pope Valley Road, Pope Valley Ca 94567 www.popevalleywinery.com – (707) 965-1246

*Robert Frost “The Road Not Taken”

A Vineyard

A Wine

A Family

A Legacy

Wines as Breathtaking as the Views Tours & Tastings Welcomed Daily by Appointment 707•963•3816 x103 tastings@viader.com viader.com 1120 Deer Park Road Deer Park CA 94576

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VERY NAPA VALLEY

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