Napa Valley Life Magazine - Food & Wine 2023

Advice for what matters most, when you need it most

Congratulations to The Gonzales Group for being named to the 2023 Forbes “Best-in-State Wealth Management Teams” list, published on January 12, 2023. Rankings based on data as of March 31, 2022.

The Gonzales Group

Eric F. Gonzales

Senior Vice President

Senior Resident Director –Wealth Management Advisor

707.254.4606

eric_gonzales@ml.com

Merrill Lynch Wealth Management Riverfront

700 Main Street Suite 200 Napa, CA 94559

fa.ml.com/gonzales_group

Source: The Forbes “Best-in-State Wealth Management Teams” list, published on January 12, 2023. Rankings based on data as of March 31, 2022

Data provided by SHOOK® Research, LLC. Forbes “Best-in-State Wealth Management Teams” ranking was developed by SHOOK Research and is based on in-person, virtual and telephone due diligence meetings and a ranking algorithm that includes: a measure of each team’s best practices, client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of Forbes and not representative nor indicative of any one client’s experience, future performance, or investment outcome and should not be construed as an endorsement of the advisor. Rankings and recognition from Forbes are no guarantee of future investment success and do not ensure that a current or prospective client will experience a higher level of performance results. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and team, and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC.

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Banking products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value

The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. © 2023 Bank of America Corporation. All rights reserved.

“Robin and I are thrilled to be honorary chairs for this critically important event to support care and education for those facing a serious illness, Alzheimer’s, or the end of life,”

Michelle Baggett

The Napa Valley is a great place to enjoy the bounty of local, award-winning wine and locally-sourced produce from the comfort of your own home. Jennifer Klingbeil and her team s pecialize in country properties. Imagine having enough space to grown your own vineyards, established fruit and nut tr ees, as well as harvesting vegetables from your own garden. Many country properties are only a short distance to to wn where you will find an abundance of World-Class wineries restaurants and shops. Isn’t it time you start living your best Napa Valley Life and enjoying its bounty.

Jennifer Klingbeil | Lic.# 02067543 | J.Klingbeil@ggsir.com | Top 1.5% of Agents in the U.S. | 707.492.0435 m.

Food & Wine

August is one of our favorite months because not only is summer in full swing, it’s also when we release our annual Food & Wine issue. Now in its seventh year, we dedicate this edition to celebrating all things food & wine in Napa Valley. It’s not a hard task, being that this region is best known for its plethora of award-winning restaurants and some of the best wineries in the world. Our only problem is not having enough space to showcase them all.

Our cover story, featuring C CASA Restaurant, is a compelling local success story about its founder Catherine Bergen (The first C in the title), and how she turned her dream of opening an authentic taqueria into one of Napa Valley’s most popular restaurants. Starting in 2010 as a small takeaway stand in the Oxbow Public Market, Catherine’s vision to create fresh, ‘reimagined’ Mexican food is now regaled as Oxbow Market’s shining star – a 5000 square foot fullservice restaurant and cocktail bar with indoor and outdoor seating and some of the best Mexican food found on this side of the border.

Our Side Trip story takes you on a winding adventure along Highway 12. The two-lane highway stretches between Sonoma and Santa Rosa through the valleys and hills of Sonoma wine country, stopping at some of the region’s most famed vineyards and wineries, a few dating back two centuries. Taking a ride along Highway 12 is a perfect opportunity to sample exceptional food and wine and invites you to learn about the region’s rich history.

Our varietal series showcases some of Napa’s heritage—the Italian varieties— some presumably brought over in the late 1800s by Italian immigrants. Over the years, many of these grapes have been overshadowed by the area’s prolific Cabernet Sauvignon, but a handful of vintners have continued to produce these varieties, either out of respect for their heritage or a personal passion. Whichever it is, learn where to find some of the area’s best Sangiovese, Nebbiolo, Sagrantino, Vermentino, and a few other interesting off-the-grid varietals.

These are just a few among many of the stories we share in this edition. Whatever your fancy, we invite you to take this opportunity to relax, explore, and discover some of the best places to eat, drink and play in our beautiful Napa Valley.

Bon Appetit!

Laura Larson Editor

Photo by Lowell Downey

“I enjoy cooking with wine; sometimes I even put it in the food.”– Julia Child

Luxurious Assisted Living Is Within Your Reach

Discover The Watermark at Napa Valley, where you can enjoy award-winning Assisted Living with upscale dining and a wealth of amenities for less than you may think. Get the premium care you deserve at a price you can afford along with access to The Bridge, which offers additional programming to support brain health, fitness, and cognitive function – all with month-to-month payments and no buy in.

Lock in special rates for two years on select Assisted Living studios when you deposit by July 31, 2023. Call 707-244-3924 today!

watermarknapa.com | 707-244-3924

4055 Solano Avenue, Napa, CA 94558

CHIEF EXECUTIVE OFFICER

Derek Wright

CHIEF REVENUE OFFICER

Candi Thomas

EDITOR

Laura Larson

laura.larson@napavalleylife.com

CREATIVE DIRECTOR

Erin Hayden Seal

OPERATIONS MANAGER

Jackie Cyr jackie.cyr@webmediagroup.com

ADVERTISING SALES

Doris Hobbs – 209-207-4876 doris.hobbs@napavalleylife.com

EXECUTIVE CONSULTANT/PARTNER

Kevin Evans

CONTRIBUTING WRITERS

Fran Miller

Laurie Jo Miller Farr

Layne Randolph

Charlene Peters

Jillian Dara

Francie Low

Susan Richards

Mark Gudgel

Zia Wesley

CONTRIBUTING PHOTOGRAPHERS

Art & Clarity – Lowell Downey

Bob McClenahan

ABOUT THE COVER

A sampling of C CASA's Reimagined Mexican Food Photo by Bob McClenahan Napa

Welcome to Harvest Table, a wine country kitchen featuring menus that highlight locally sourced ingredients and the best of the Napa Valley.

Working alongside local California growers, our chefs pride themselves on elevating flavor profiles to bring you the best cuisine our region has to offer. 1 MAIN STREET ST HELENA, CA 94574

3-6PM 707-967-4695

HARVESTTABLENAPA.COM

NV Scene

What’s Been Happening Around Town

OLE HEALTH FOUNDATION’S VIDA OLE!

# PHOTOS COURTESY OF OLE HEALTH FOUNDATION

Over $2.3 million was raised at Vida OLE!, the OLE Health Foundation’s annual celebration held May 18 – 21 in the Napa Valley. The celebration began with the Visionaries Luncheon held at the Wappo Hill home of Jean-Charles Boisset and Gina Gallo, recognizing Jones Family Vineyards Proprietor Rick Jones as the recipient of the inaugural John Shafer Visionary Award. Weekend guests enjoyed intimate Vintner Dinners at Darioush and Louis Martini Winery on Friday; OLE Health supporters showed up in force at Saturday’s Dinner at Sullivan Rutherford Estate and lively auction, followed by a Farewell Brunch at Sinegal Estate Winery. All proceeds raised by Vida OLE support OLE Health’s operations at its five health centers and mobile health program in Napa County. // www.olehealth.org/donate

Bidders raise their paddles at the Vida OLE Dinner and Auction

Sullivan Rutherford Estate Managing Partner Juan Pablo Torres-Padilla and Sonia Tolbert, OLE Health Chief Development Officer welcome guests to the Vida OLE Dinner and Auction

Darioush Khaledi (L) and Congressman Mike Thompson (R) congratulate Jones Family Vineyards Proprietor Rick Jones as the recipient of the inaugural John Shafer Visionary Award

Ozamatli performs at the Vida OLE Dinner and Auction Auctioneer Fritz Hatton kicks of the auction at the Vida OLE Dinner and Auction

L-R-Jean-Charles Boisset, Gina Gallo, and Jones Family Vineyards Proprietors Elaine Jones and Rick Jones, the recipient of the inaugural John Shafer Visionary Award at the Visionaries Luncheon

BOTTLEROCK NAPA VALLEY

BottleRock Napa Valley, presented by JaM Cellars, celebrated its 10th Anniversary at the Napa Valley Expo Fairgrounds over the Memorial weekend. The epic 3- day music, wine, craft brew, and culinary festival did not disappoint. Over 70 musical acts performed on four stages anchored by headliners Lizzo, Red Hot Chili Peppers, Post Malone, Duran Duran, Smashing Pumpkins, and Lil Nas X along with some of the world’s biggest bands and artists. The Williams Sonoma Culinary Stage rocked stars of its own, such as BottleRock veteran José Andrés; Roy Choi of Kogi BBQ food truck fame; Food Network star Giada De Laurentiis; “MasterChef” judge Aarón Sánchez, just to name a few. Local restaurants also took center stage, serving some of the area’s best food. // www.bottlerocknapavalley.com

# PHOTOS BY LOWELL DOWNEY OF ART & CLARITY PHOTOGRAPHY

Sheryl Crow

Keanu Reeves with his band Dogstar

Danielle Ponder

Red Hot Chili Peppers

Lizzo

Silent Disco

Leon Bridges

Post Malone

Paris Jackson

MIKE GRGICH CELEBRATES HIS 100TH BIRTHDAY

# PHOTOS BY LOWELL DOWNEY OF ART & CLARITY PHOTOGRAPHY

Napa Valley was abuzz this spring and summer as industry icon Mike Grgich was celebrated for his contributions to the wine industry and his 100th birthday. Highlights included a streaming event and toast on his actual birthday (April 1) and an intimate event among industry peers and close friends on May 19, which included a tasting of library wines Mike had a part in from Chateau Montelena, Mondavi, BV, and Grgich. On May 20, a larger party took place among 400 guests who were entertained by Croatian dancers and a sumptuous feast prepared by Iron Chef Morimoto and attended by industry veterans Bo Barrett, Michael and Tim Mondavi, Warren Winiarski, plus many more. On July 1, Grgich Hills Estate hosted a public event/ Croatian Extravaganza on July 1, 2023, celebrating Mike, 46 years of exceptional wines, and the founding of Grgich Hills Estate. // www.grgich.com

Mike Grgich

Mike Grgich and Warren Winiarski

L-R : Ivo Jeramaz, Joel Aiken, Andrea Robinson, Michael Mondavi, Violet Grgich, Austin Hills, Tim Mondavi, Bo Barrett, Tor Kenward

Chateau Montelena's Bo Barrett with Violet Grgich

Iron Chef Morimoto and Violet Grgich

Croatian Dancers

L-R: Tim Mondavi, Marcia Mondavi Borger, Violet Grgich, Michael Mondavi

Iron Chef Morimoto and team

Susan and Dennis McQuaid with Violet Grgich

ART, SIP, AND STROLL

# PHOTOS BY PB MEDIA

On May 20, 2023, Yountville Arts presented the 11th annual ART, SIP, and STROLL, Napa Valley’s largest visual arts event. The free, open-air event was hosted throughout Yountville and allowed attendees to enjoy local art, fine wine, and great food in Napa Valley. Over 50 juried artists were featured, and wine-tasting packages were available so attendees could sip and stroll around town visiting the local purveyors. Food options included some of Napa’s gourmet food trucks or relaxing and dining at one of Yountville’s award-winning restaurants. // www.artsipstroll.com

COLLECTIVE NAPA VALLEY AUCTION WEEKEND

At the June 2023 Napa Valley Vintner’s Collective Napa Valley Auction Weekend, more than 1300 wine lovers stepped up to raise $3.8M for Napa Valley’s youth mental health programs. Weekend attendees were provided access to Napa Valley winemakers, exclusive dinners, tastings of rare wines, and curated stays. Bids on wine and experiences came from nearby Napa Valley and as far away as Europe. The Barrel Auctions were hosted at Louis M. Martini and Silver Oak wineries. They included exceptional Napa Wines from the 2021 and 2022 Vintages from 82 wineries, and the live auction offered incredible wines and experiences. Contributions went directly to SHINE Napa Valley, a collaboration between Napa County’s mental health organizations and Napa Valley schools to ensure youth receive the support they need. // www.collectivenapavalley.org

Mi Sueno Proprietor and Vintner Rolando Herrera at the Barrel Auction // Photo by Bob McClenahan

Welcome Dinner // Photo by Nicole Marino

Live Auction at Silver Oak

Photo by Nicole Marino

David Duncan, Chairman & CEO at Silver Oak and Beth Novak Milliken, President and CEO at Spottswoode Estate on stage welcoming bidders to the Live Auction at Silver Oak //

Photo by Nicole Marino

Local Vintner-Musician Ian Devereaux White performs

Photo by Bob McClenahan

Senator Mike Thompson delivering the goods

Photo by Bob McClenahan

Photo by Bob McClenahan

Julia Bui, and other student representative of SHINE Napa Valley, share about the need for youth mental health services in Napa County’s schools. //

Photo by Nicole Marino

THE NAPA TABLE

The second annual Napa Table was hosted on June 10, where over 400 community attendees gathered at Napa’s longest dinner table to celebrate Napa Valley. The harvest table scaled three blocks along First Street, where local restaurants and wineries provided bubbly, bites, and cocktails followed by an epic five-course feast prepared by chefs from Napa’s favorite downtown restaurants such as ZuZu, Cole’s Chop House, Grace’s Table, and more. Downtown tasting rooms and businesses kept the celebration going with after-parties and special offers. The live and online auctions raised over $50,000 for the Napa Valley Food Bank. // www.donapa.com

Linsey Gallagher, Nichole Peterson ,Kameryn Trask, Angelique Ball of Visit Napa Valley

Michelle and John Truchard

# PHOTOS BY BOB MCCLENAHAN

Craig Smith, Director Downtown Napa

NV Calendar

Upcoming Parties, Concerts, Celebrations and Events

Event dates subject to change. Please check event websites for current schedules.

August 10-13

NAPA TOWN & COUNTRY FAIR

The Napa Town & Country Fair is back from Aug. 10-13 at the Napa Valley Expo in downtown Napa. Anticipated by locals and visitors alike, the fair features a huge carnival, art installations, a wine lounge, agricultural and livestock exhibits, fun fair food, a DJ Dance party, and live music from Jefferson Starship, Craig Morgan, Cheat Code, and Banda Machos, to name a few. Open from 2pm – 10pm Thursday and Friday, and noon to 10pm. on Saturday and Sunday. Tickets are free for attendees under 12 and over 60. // www.napafair.org

August 17

OUT OF THE FIRE GALA

Join the festivities for the Napa Salvation Army Culinary Training Academy’s annual fundraising event, Out of the Fire. Hosted at the renowned Raymond Vineyards property in St. Helena, CA, this memorable event includes a wine and appetizer reception, a family-style fine dining experience dinner served by the

Salvation Army culinary chef team, and an incredible silent and live auction. Proceeds from this event support the Culinary Academy’s culinary jobs training program that educates people who have struggled with homelessness and substance abuse. www.napa.salvationarmy.org/napa/

August 20

COCHON 555 HERITAGE FIRE

Ready to get fired up? Join fellow foodies at Charles Krug Winery for a delicious outdoor culinary experience that brings together local chefs and memorable brands for a live-fire celebration. With over 20 participants, guests will enjoy an all-inclusive feast while taking in the sights and sounds of an open flame. The daytime feast offers an endless array of sustainably sourced food from the region’s top family farms and local purveyors, prepared by some of the region’s best chefs. Savor the flavors of diverse cuisine and premium beverages, all in a unique and unforgettable setting. // www.heritagefiretour.com/napa

August 26

HARVEST STOMP

The 16th annual Harvest STOMP, put on by the Napa Valley Grapegrowers and the Napa Valley Farmworker Foundation, brings together a dedicated band of grape growers, vineyard managers, wine lovers, and vineyard professionals who share a passion for viticultural excellence, environmental stewardship, and providing life-changing education for Napa Valley’s vineyard workforce. Hosted by STOMP Chairs, the Duncan Family, and Silver Oak Cellars, this year’s event will shine a spotlight on the generations of families and friendships rooted in Napa Valley’s farming community. // www.napagrowers.org/harveststomp

September 9

MUSIC FESTIVAL FOR BRAIN HEALTH

Celebrating over a quarter-century of raising over $500 million and building awareness for brain-related disorders, the 29th Music Festival for Brain Health will take place September 9, 2023, at the Staglin Family Vineyard in the Napa Valley. This

Fortinet Golf event

Martina McBride scheduled to perform at Music Festival for Brain Health

year’s festival features award-winning singer-songwriter, Martina McBride. The Scientific Symposium will also be streamed online for free to anyone worldwide. // www.music-festival.org

September 14-17

FORTINET GOLF CHAMPIONSHIP

Fortinet teams up with the PGA Tour for the kick off tournament of the 2023 PGA Tour. Hosted at the Silverado Resort & Spa and voted the most fan-friendly event on the PGA Tour, the Fortinet Championship offers all the excitement of professional golf with a flair for the finer things in life, bringing together the world’s best players for a week of amazing golf, award winning culinary and wine experiences and live concerts in the evenings. // www.Fortinetchampionship.com

September 16-17 and 23-24

OPEN STUDIOS WEEKEND

Don’t miss Napa Valley’s annual local artists showcase! During the last two full weekends in September, attendees are invited to join a self-guided art discovery tour through the creative art spaces of Napa Valley, starting with a preview at Jessel Gallery, 1019 Atlas Peak Road. // www.artnv.org/open-studios-home/

September 16

HANDS ACROSS THE VALLEY

The 31st Annual Hands Across the Valley will take place on Saturday, September 16, from 5 to 10pm at the historic Charles Krug Winery in St. Helena. In addition to the walkaround tasting featuring noted Napa Valley chefs, restaurateurs, winemakers, and the silent and live auctions, the event features dancing under the stars with an energetic dance party from the popular band Time Bandits. VIP Sponsor tickets include a VIP Dinner provided by Chef Elaine Bell. Bay Area actor & comedian Bob Sarlatte, former KTVU Sports Director Mark Ibanez, and other surprise celebrity guests will host the 2023 event, and Liam Mayclem, KCBS’ Foodie Chap, will lead the live auction team, raising paddles and money to feed the hungry. To reserve a VIP Sponsor table, call 707-888-3332. // www.handsacrossthevalley.com

Inside Track

What the Locals are Doing

Billcos

Napa’s favorite billiards and beer pub since its opening in 1995, Billcos sports ten billiard tournament tables and seven steel-tip dart boards with lots of room to play. Patrons may bring their own darts or ques, or find them on site at the pro shop. Billcos has 75 different microbrews on tap, seven big-screen TVs, and great pub food (burgers, apps, and salads). Open every day from 12pm–2am. Get $6 pints during Happy Hour (M-F from noon–2am.) //

Joella’s Deli

Meet Napa’s newest addition to the gourmet food truck scene. Launched in May, the bright orange truck, known for its “big flavors” specializes in the highest quality soups, sandwiches, and salads. Proprietor/chef Ian Rosenstrauch makes everything from scratch including the buns for his popular fried chicken sandwich and meatball parm sub, the hot sauce, and even the pickles. Open Fri-Sun from 2-8pm

Sip and Stretch at Feast it Forward

Join fellow yogis in the Yard by Feast it Forward on the fourth Sunday of every month from 9–10am for an uplifting and energetic, all levels yoga flow. In partnership with lululemon™, the sessions are taught by Feast it Forward resident Yogi Irene Tracey. After each class, attendees may participate in a raffle for prizes by lululemon or sip libations from the local vintners from The Studio by Feast it Forward. Attendees must bring their own yoga mat. // WWW.FEASTITFORWARD.COM

Little Hollywood Baking Co. (LHBC)

A farmers market gem, Nina Abusharkh, proprietor/baker of LHBC, specializes in small-batch baked goods made with high-quality, predominantly organic ingredients with a Mediterranean flair. Using natural flavorings such as natural date syrup, monk fruit, and organic honey, her coconut date bites, baklava bars, and whimsical cookies delight any sweet tooth. Available at Napa Farmers Market on Tuesdays from 8am–12pm, St Helena’s Farmers Market on Fridays from 7:30am–12pm, Calistoga Farmers Market on Saturdays from 9am–1pm or online. // WWW.LITTLEHOLLYWOODBAKINGCO.COM

Nations Giant Burgers

Launched in 1970 by Russ Harvey and Dale Powers, this N. CA hamburger joint now has over 29 locations, one of which is a local Napa favorite. The retro-style diner is not only known for its 1/3 lb. fresh ground burgers, sandwiches, and shakes, it is also a popular breakfast stop and famous pie shop, sporting over ten delicious pie flavors, baked fresh daily. Open every day from 7am–11pm. //

Photo courtesy of Feast it Forward

Photo courtesy of Joella’s Deli

Photo courtesy of Little Hollywood Baking Co.

SMALL in a BIG WAY

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY OF VISIT VACAVILLE

The landscape is generously sprinkled with fruit and nut orchards, rolling hills of vineyards, and small familyrun farms and ranches, giving Vacaville an unmistakably friendly and outdoorsy vibe. Furthermore, Vacaville’s Mediterranean climate means warm, comfortable days with sunny skies.

Melyssa Reeves, president and CEO of Visit Vacaville, suggested, “There are so many great things to do in Vacaville, especially outdoor activities. Being an agricultural region, there are opportunities for farm visits and animal interactions. One

of my favorites is Menagerie Hill Ranch. Here you will get to meet an alpaca and learn about these furry creatures.”

OUTDOOR RECREATION

Explore the trails, hike a two-mile loop around the lake, and climb the heights. Lagoon Valley Regional Park has sweeping views of the hills, a small grove of redwoods for shady picnics, and an Instagramworthy tree swing. Ideal for hiking and biking, there are 470 unspoiled acres plus fishing, non-motorized boating, archery,

disc golf, horseshoe pits, and a huge dog park. // www.visitvacaville.com/blog/ vacavilles-lagoon-valley-park

Climbers know that in the hills above town, a field of primo basalt boulders offers one of the best places for easy-tomoderate bouldering in all of Northern California. // www.visitvacaville.com/ blog/bouldering-in-Vacaville-1

It’s under 30 miles from Napa to Vacaville, but the drive is on a curvy route into Solano County, which some folks cheekily refer to as “Napa’s Backside.” Others call this the “Petite Sirah Capital of the World.” One thing is certain: Agriculture is abundant.

SEASONAL THINGS TO DO

Right through the year, special events fill the calendar. Vacaville Arts Week 2023, on September 16-25, is a weeklong celebration of the arts that overlaps with the Ag & Art Film Festival (www.agandartfilmfestival. com) on September 13-17, 2023. Highlights include Fruit of the Vine, a grape story exhibit about the history of Solano County winemaking at the Vacaville Museum (www.vacavillemuseum.org). At Nut Tree Plaza on Sept. 16, 2023, the Vacaville Jazz Festival (www.vacajazzsociety.org) is free all day, and Town Square music continues on Thursdays until October.

For cultural performances, there’s a local ballet company, a community symphony orchestra, a performing arts academy, a youth theater group, and a young artists’ conservatory of music. // www.downtownvacaville.com/ entertainment

Every Saturday from 8am to noon, year-round, it’s time for the Downtown Vacaville Farmers Market at Andrews Park, a popular weekly event since 1994.

Shopping at Vacaville Premium Outlets on Interstate Highway 80 is a draw due to its nearly 100 factory stores for famous fashion brands. // www.premiumoutlets.com/ outlet/vacaville

YEAR-ROUND FAMILY FUN

Vacaville is all about big adventures in a small town. Close to everyone’s heart, historic Nut Tree Plaza has train rides on the colorful mini-railroad pulled by the

legendary No.5 engine and fun whirls on the merry-go-round’s painted carousel animals.

Book a one-hour ranch tour to get up close and personal while feeding the alpacas at Menagerie Hill Ranch and learning about these handsome South American mammals. Visitors can even adopt one for 12 months. // www.menageriehillranch.com

WHERE TO EAT

Food and service are highly rated at the popular BackDoor Bistro and Wine Bar, where the seasonal menu is focused on local purveyors for a farm-to-table dining experience.

The Landscape is generously sprinkled with... rolling hills of vineyards and small family-run farms and ranches, giving Vacaville an unmistakably friendly and outdoorsy vibe.

Check the music calendar for local performers. // www.backdoorbistro.com

Reserve ahead for dinner and the dueling pianos at Mäks ē Steakhouse every Friday and Saturday night. // www.duelingpianovacaville.com

The Brass Tap has over 150 craft beers, wine, cocktails, food, and live entertainment. // www.brasstapbeerbar.com

A fixture on the downtown scene for 20 years, enjoy Mexican food at a local favorite, Los Reyes Restaurante Y Cantina. Brunch, happy hour, and kids menu with a pet-friendly patio. (www.losreyesvacaville.com) Vacaville has more ethnic dining options at Buddha Thai Bistro, Fuji Sushi Buffet, and Clay Oven Grill and Bar.

Don’t miss The Main Grape at 444 Main Street, a lively spot serving wines from all over the world. In the heart of historic Downtown Vacaville, the locally owned wine bar serves popular menu items. Open daily (except Tuesday) with live entertainment on Monday evenings. // www.themaingrape.com

For 90 years, the Lanza family has produced award-winning wines at Wooden Valley Winery. Visit the tasting room open daily, 10am. to 5pm, or enjoy the outdoor picnic area. // www.woodenvalley.com

BackRoad Vines pours handcrafted, distinctive Cabernet Sauvignon, Sauvignon Blanc, Petite Sirah, Zinfandel, GSM, and red wine blends. Tasting room

hours are Saturday through Thursday from 1 to 5pm and Friday from 4 to 8pm. // www.backroadvines.com

WHERE TO STAY

Affordable, three-star hotels and motels are the sweet spot for Vacaville accommodation, well-suited for singles, couples, families, and travelers seeking pet-friendly places with pools. The new Hyatt House Vacaville opened in July 2023. Other convenient properties for visitors are Hyatt Place Vacaville, Sonesta Essential, Courtyard by Marriott, Holiday Inn Express & Suites. FOR

Save room for dessert. Old-school-style handmade premium ice cream and old-fashioned sundaes at Fenton’s Creamery cannot be beaten. // www.fentonscreamery.com

WINERIES AND TASTING ROOMS

Established in 1982 as California’s second AVA, Suisun Valley is one of wine country’s best-kept secrets. Heat-loving varietals like Cabernet Sauvignon, Chardonnay, and Merlot are the success stories for Suisun Valley Vintners & Growers Association, which has earned a reputation for growing, producing, and selling quality grapes across 3,000 farmed acres.

UNEXPECTED & UNBELIEVABLE

 BY JILLIAN DARA

Some wine pairings were seemingly created for each other: caviar and Champagne, steak and a Napa Cabernet, pizza and Sangiovese, to name a few. Then there are the untraditional pairings; on pen and paper, they may appear strange, but upon a proper tasting, the unexpected result comes as a pleasant surprise.

With less conventional experiences on the rise, unexpected pairings are popping up in the most unlikely ways throughout the Valley. At Cakebread Cellars, for example, Culinary Director, Chef Brian Streeter, likes to pair their Cabernet Sauvignon with bitter vegetables like radicchio and beets. He recommends a salad with farro and goat cheese, roasting the vegetables to soften the acidic bite. Another surprising pairing he loves: deviled eggs with candied bacon and pickled mustard seed alongside a Napa Chardonnay.

According to Michael Kennedy, sommelier, vintner, and founder of Vin Fraîche Wine Group, who also owns several boutique wineries in the Valley, their SOM Chardonnay with dark chocolate is a most unexpected pairing, especially when enjoyed by the campfire. While many would pair dark chocolate with a sumptuous red, Kennedy assured: “The chocolate made the wine saltier, and the wine made the chocolate sweeter.” Vin Fraîche director of hospitality, Daniel Bell, weighs in, noting that Gagnon-Kennedy’s Monte Rosso Cabernet Sauvignon is an “insane” pairing with a banana and burnt sweet potato aspic with foie gras snow and Passmore Ranch Reserve Caviar, a dessert

as prepared by Chef Tyler and Julien of Knife & Spoon in Orlando on his recent travels. He described the mind-blowing effect of the “sweet and savory and salinity of both the dish and the wine.”

Back in the Valley, the Burger Butler Experience is an unexpected pairing from Merryvale Vineyards in St. Helena. After a signature tasting, Gott’s Roadside burgers are brought to guests, after which they can buy their favorite bottle for sipping with the famous beef patties. On the topic of the unexpected, try their Malbec over the predictable Cabernet Sauvignon.

Another Cabernet swap for a non-traditional pairing with red meat and a personal favorite pairing is filet mignon with vintage

port. Locally, Prager Winery & Port Works in St. Helena creates a luscious vintage with a full body of unctuous ripe dark berries and a hint of spice that complement the fattiness and saltiness of a perfect filet.

When it comes to dessert, how about apple pie and Bugey-Cerdon? That’s what Denise Thornberry of Tasting House in Los Gatos, California, craves in the summertime, particularly Patrick Bottex Vin du Bugey-Cerdon “La Cuille” Methode Ancestrale. “The sweet sparkling wine complements the acidity of the apples,” shared Thornberry.

Photo courtesy of Cakebread Cellars

Photo by Daniel Bell

Pairings don’t have to be all about cuisine, though, said Jason Lede from Lede Family Wines. His take is in reference to musical pairings. “At the winery, we feature our curated Classic Rock playlist throughout the day and recently launched Hip Hop Happy Hour, where we switch up the vibe completely on select Friday afternoons,” he shared. One of Lede’s favorite warm-weather musical pairings is playing “Summertime” by DJ Jazzy Jeff & the Fresh Prince while sipping a 2022 Cliff Lede Sauvignon Blanc. “It’s fun and vibrant, yet smooth and laidback. With a generous amount of Semillon blended in, it’s unique and ‘a break from the norm’ as the Fresh Prince puts it.” Lede also shared that their 2019 Cliff Lede “Poetry” Cabernet Sauvignon pairs exceptionally well with Led Zeppelin’s “Stairway to Heaven” — “Both are elegant, ethereal, and epic all at the same time,” he said. Lastly, he mentioned that the 2019 Cliff Lede “Roundabout Midnight” Cabernet Sauvignon is a mash-up of their vineyard blocks – named for rock songs – so it requires a mash-up hit like “Walk This Way” by Run-DMC and Aerosmith to bring out the wine’s proactiveness, opulence and energy.

To get really unusual, here’s a pairing for all the beloved four-legged friends of the Valley. At the dog-friendly Silver Trident Winery, guests can treat their canines to a Puppy Pairing, which includes a flight of four pet-safe pastries

baked by Paws Gourmet Bakery in Silverdale, Washington: One banana flavor “Puppycake,” one “Grrr-nola” flavor dog bone-shaped cookie, one peanut butteroat flavor wine glass-shaped cookie, and a peanut butter-oat flavor wine bottleshaped cookie as a take-home gift. The Puppy Pairing experience is presented in courses to match the one-wine-at-a-time standard of their human pours, which by the way, the canine version must accompany one of their standard tasting experiences. Silver Trident Winery matches the human quota for unexpected with its Potato Chip Extravaganza, which

features five Silver Trident wines paired with five different artisanal potato chips. “We wanted to have some fun and put a smile on people’s faces with this tasting,” said the winery’s founder Bob Binder, who came up with the idea while enjoying chips and a glass of wine mid-flight. “Our goal is to focus on the approachability of our wines and to showcase them creatively with a fun and casual presentation.”

So next time the Chablis and oysters or Chardonnay and Brie call, perhaps take a second look in the cellar; challenge the norm and find a new, unconventional pairing that might become a new favorite.

Jason Lede at Cliff Lede Winery, courtesy of Cliff Lede Winery

Photo courtesy of Silver Trident

Photo courtesy of Silver Trident

The Story of the Year.

Follow #Harvest2023 at HarvestNapa.com

It’s our favorite time of year. This is when all the prep work, long days and decisions come down to these final hours. The story will be documented at HarvestNapa.com. There you’ll find videos with winemaker updates and insights into the #2023vintage and free access to the annual Vintage Report with Somm TV. HarvestNapa.com

Azur Tasting Lounge

Azur Proprietor Elan Fayard brings downtown Napa a fresh, new place to gather in natural luxury with the opening of her new Tasting Lounge, conveniently located on Clinton Street. The modern yet elegantly appointed space offers the Azur portfolio of wines to taste by the flight, glass, or bottle, along with Champagne and small bites. On Wednesdays, locals receive 10% discount. Open daily from 11am–7pm. Reservations are recommended but walk-ins are welcome.

FOR MORE INFORMATION: 1014 Clinton St., Napa // www.azurwines.com/tasting-lounge

Rutherford Family Pizza

South Napa’s Food City meets New York! Rutherford Family Pizza is a dream come true for proprietors John and Candice Rutherford, who opened the pizza shop in May. Best known for their giant-sized New York-style fold-worthy slices of pizza, they also fire up a Pizza Napoletana with various toppings–made to order. Meatballs, salads, and a few desserts are also available, including New York Cheesecake. Plan ahead, as there is often a line. Open Tues-Sat 11:30am–8:30pm.

FOR MORE INFORMATION: 1825 Old Sonoma Road, Napa www.rutherfordpizza.com

Cocina Milonga

Named after a fast-paced Argentinian dance leaving no room for mistakes, Cocina Milonga specializes in traditional empanadas made with local and natural ingredients. A staple at the local Farmers Markets, they now have a café on Yajome Street. Their freshly baked empanadas come in many flavors – beef, pork, chicken, chorizo, and a selection of vegetarian and vegan optionsmushroom, butternut squash, spinach, and potato, to name a few. Pair them with a Yerba Mate tea, Ginger Lab Ginger Beer, or Proyecto Diaz Coffee. Available baked fresh or frozen to enjoy at home.

FOR MORE INFORMATION: 1740 Yajome St., Napa // www.cocinamilonga.com

Photo courtesy of Cocina Milonga

Elan Fayard in Azur Tasting Lounge

Photo courtesy of Azur Wines

The Serge Sorokko Gallery + Martin Ray Vineyards & Winery Tasting Room

Art, wine and design unite in a stunning indoor/outdoor 4,500 sq. ft. space designed by award-winning San Francisco-based architect Craig Steely. The floor-to-ceiling retractable glass walls, reflective gloss white epoxy floors, oversized dynamic circular “power” shapes – discs that seem to float between the ceiling and floor – surround a steel arced wine bar that serves as a creative medium for displaying art. Co-owned by lauded art gallerist Serge Sorokko and Martin Ray Wine Vineyards & Winery Proprietor, Courtney Benham, the main gallery and wine bar will be open to the public year-round, while a gorgeous salon and exhibition area in the back of the building will be available for private viewings and gatherings of up to 40 people . Open six days a week from 11am-10pm.

FOR MORE INFORMATION: 1500 First St., Napa // www.sorokko.com/napahome

Chispa

Chispa (which means 'vivacious, lively, spark), a lively new addition to Napa's downtown scene, is a sleek tequila-centric gathering place for those seeking a great cocktail, a deep-dive into agave spirits, and a mix of raw seafood towers and naughty bar bites. Brought to Napa by the team behind Napa Valley's beloved Cadet Wine and Beer Bar, Chispa promises good vibes for locals and visitors alike. Simply put, Cadet is the team's love affair with Champagne, and Chispa is their love affair with Tequila. Open Mon-Wed 5pm-12am and Thu-Sun 12pm-12am.

FOR MORE INFORMATION: 1500 First St., Suite 140, Napa // www.chispabar.com

The Restaurant at North Block: Redux

The Restaurant at North Block returns to Yountville with an emphasis on coastal cuisine featuring a shareable, seasonal menu comprised of regionally farmed, fished, and foraged ingredients, all prepared with live-fire and open-hearth cooking techniques. Adding to the convivial atmosphere of the restaurant are largeformat cocktails and a tableside cocktail cart. Designed to serve the Yountville community, The Restaurant at North Block will remain a long-loved place to gather, drink and dine on the north side of town. Open for brunch daily 8am-3pm, dinner from 5pm-9pm Sun-Thu and 5-10pm Fri-Sat. with late night from 10pm on Fri-Sat.

FOR MORE INFORMATION: 6757 Washington St., Yountville // www.therestaurantatnorhtblock.com

Photo by Bruce Damonte

Photo courtesy of Chispa

Photo by Nicola Parisi

Photo by Bob McClenahan

C CaSa

It Started With a Fish Taco in Baja California, Mexico

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY OF C CASA

“The first time I bit into a fresh-from-the-sea fish taco on the beach in Baja, there was no forgetting the taste. It was a life-changing experience,” recalled Catherine Bergen, founder of C CASA in the Napa Oxbow Public Market. “Ever since that day, I pestered my family about the dream of opening my own authentic taqueria. It took a team to make it happen, but we’ve successfully reimagined Mexican food that’s delicious and nutritious, even addictive in a good way.”

Back in 2010, that taco dream was a smaller one; the original C CASA — which stands for the founder’s name — was a humble takeaway market stall occupying a mere 400 square feet. Today, it has grown into a full-service restaurant and cocktail bar covering 5,000 square feet of indoor and outdoor dining, complete

with river views, cabanas for seating 10 people, and fire pits on the patio. Despite table settings of glassware and linens, the restaurant’s vibe is approachable, casual, and good fun. “It almost feels like having a little vacation, like visiting another country,” suggested Bergen.

REACH FOR A FORK

Folks who like their six-inch tacos big and overflowing may find themselves reaching for a fork at C CASA. The handmade

non-GMO white corn tortillas that Bergen calls “a crucial component” of the house tacos deserve equal credit for deliciousness. Larger than street tacos, artfully constructed and served open-face, one C CASA taco equals two or three street tacos. As for the fillings piled high, the focus is always on “using the freshest ingredients we can find” from only the best purveyors: freshly sourced produce; sustainably fished seafood; responsibly raised and hormone-free beef, pork, and poultry. Vegetarian and vegan options are just as tasty, and everything served at C CASA is 100% naturally gluten-free.

With the larger space, the food has evolved, too. Along with the signature tacos — don’t miss sampling bison chile relleno from the innovative menu — there are super popular shareables such as house-made guacamole, Mexican street corn, and C CASA wings. Start with a Caesar or house salad. Order a chicken rôtisserie rubbed with a custom sevenspice blend, including Ancho chiles, Mexican oregano, and thyme, sizzling from the wood-fired grill. From the expanded fish menu, explore the mahi mahi, salmon, crab, grilled and fried shrimp, and of course, those lifechanging Baja fish tacos that got the whole thing started.

TRY A BREAKFAST TACO

While breakfast tacos have long been a Mexican tradition, they were only introduced north of the border during the 1970s. At C CASA, the dish is a hit with diners. Straight from the menu, the description of a beef chorizo and egg taco is tantalizing: “One egg, chorizo, black beans infused with chorizo and goat cheese, garlic aioli, pico de gallo, cotija cheese and avocado.”

Huevos rancheros for breakfast are as popular as ever; all the more so because C CASA serves them on their tasty white corn tortillas. Three-egg omelets with Oaxacan and artisan goat cheeses, oyster and shiitake mushrooms, spinach, poblano and red bell peppers, artisan cotija, fresh cilantro, and scallions are exceptionally Mexican-style.

Hen Pen eggs are delivered weekly from a local, third-generation family farm that raises pasture heritage breeds fed on non-GMO vegetarian diets. These eggs are completely free of hormones and antibiotics.

DRINK IN THE FRESHNESS

C CASA food and bar menus reflect the ever-present quest for freshness. Crafted

cocktails involve fresh squeezed juices and purées from sweet pineapples, bloodred oranges, and tropical mangos to infuse tequilas and create delightful drinks. A barrel-aged Smoky Strawberry Negroni made with strawberry-infused Banhez Espadin Mezcal, Campari, Carpano vermouth, and a touch of molé bitters will take the edge off any hot summer day. And don’t forget the CASArita, a housestyle margarita made with fresh squeezed lime juice, organic blue agave syrup, Herradura Silver, Licor de Naranja, and lime zest salt on the rim. Alternatively, make it a Spicy CASArita with houseinfused serrano pepper Herradura Silver or a CASArita Ultimo with high-end Casamigos Añejo and Cointreau.

Tequila lovers take note of C CASA’s new tequila program. Five different flights consist of three ½ ounce pours to showcase regions, representing a choice of Jalisco highland or lowland artisan producers that exclusively use 100% Blue Weber Agave in the time-honored method. There’s another tasting flight specifically for Oaxacan mezcal. Selfguided tasting notes and paired bites accompany each flight.

Cozy up the bar from 3pm to 6pm on weekdays for C CASA's Happy Hour, which includes specials on tequila flights. On Tuesdays, during Oxbow Public Market’s “Locals Night,” Happy Hour is extended until closing time.

To accompany Mexican-inspired meals, the restaurant’s newly expanded wine program includes selected wines sourced from Spain and wine-growing regions in Mexico, including the well-respected Valle de Guadalupe, dubbed as the “Napa Valley of Mexico.”

CELEBRATE FIVE SEASONS

In fact, there are actually five seasons at C CASA, including “Holiday” during which cranberries play a central role.

Spring lamb street tacos and spring asparagus quesadilla give way to a summer menu, introduced in June, that features

pork belly, cherry tomatoes, lettuce, and avocados, their riff on a BLTA as well as a Seafood Taquito. Fall means sweet potato, black bean and corn salsa quesadillas and winter menus bring Short Rib Tacos with wild mushrooms and horseradish crema. Come anytime. Open all day for breakfast, lunch, and dinner, the Oxbow Public Market location is a festive place for celebrations, although there are options for on-site counter ordering, takeaway party platters, game day parties, and group gatherings. Pick-up and delivery are available, too.

BRING THE KIDS

Keeping it both healthy and yummy, the younger set gets their own menu. Known as Kiddie Combos, there are very popular

plates that come with a choice of quesadilla or burrito, tortilla chips and white beans, Fuji apple slices, and Mexican chocolate brownie bites, plus a beverage. When it’s time for C CASA, nobody stays home, as the restaurant is dog-friendly, too.

C CASA is the proud recipient of the 2023 OpenTable Diner’s Choice Award.

Despite table settings of glassware and linens, the restaurant’s vibe is approachable, casual, and good fun. “It almost feels like having a little vacation, like visiting another country,” suggested Bergen.

Forks Corks

AND A CELEBRATION of FOOD & WINE in Napa Valley

August marks the time of year we celebrate the region’s renowned reputation as one of the world’s top food and wine destinations with our 7th Annual Forks and Corks edition.

Since Napa was first planted with grapes in 1839 by George Calvert Yount, the area has caught the attention of some of the world’s best wine producers and growers, and in early 1900, the food scene started its ascent to stardom. Over the many decades, Napa Valley’s abundance of epicurean opportunities and adventures continues to attract gourmands, wine connoisseurs, and collectors, all seeking memorable food and wine experiences.

This feature includes a curated selection of Napa’s renowned legacy wineries and restaurants, as well as some that are new to the area. Grape Culture, a small family winery that moved to Napa from Livermore in 2021 to produce site-specific Cabernet, is making fantastic wines with grapes from some of Napa’s most esteemed vineyards, such as Sugarloaf Mountain in Oakville, Rutherford, Mt. Veeder, Howell Mountain, and their “crown jewel,” Beckstoffer.

Also new is the Lincoln Restaurant, an elevated American gastropub that just launched in July. It offers a full range of inspired cocktails, fresh twists on classic fare, and weekend brunch, all with views of the Napa River. Its late-night hours and walk-in availability makes it a convenient option for Napa locals and visitors.

So pick your pleasure. We invite you to explore some of the best wineries and restaurants, along with a few of their chefs who’ve shared some of their favorite recipes. No matter what one’s pleasure, Napa Valley’s abundant selection of wineries and restaurants will always deliver.

Phil Pead has a secret. The Rutherfordbased vintner farms one acre of primo Cabernet grapes to make his 140 cases of Akrasia Cabernet Sauvignon. But–he’s not a fan of Napa Cab. The Britborn Pead favors the elegant restraint of European wines. French bordeauxs and burgundies are more to his liking. And thus, he models his wine after the plush, round, and opulent style he most enjoys.

It’s a funny thing; a vintner from one of the most celebrated Cabernet regions in the world seemingly trying to escape his vineyard’s destiny. Yet Pead is finding a steady fan base for his full-bodied and complex Akrasia Cab, which sommelier Mark Buckley describes as “The closest thing I have had from California to a Pichon Longueville or Pauillac in ages.” Until recently only available to those on the Akrasia mailing list, Pead’s current vintage can presently be found on the wine list at Downtown Napa’s Cole’s Chop House, as well as at a handful of higher-end restaurants in Boston and Florida (where Pead has a second home.) A quick and simple bottle tasting was all it took to convince

Akrasia is Not Your Your Typical Napa Cab

Cole’s tasting team that Akrasia belonged amongst the top-tier wines at the popular steakhouse.

“Akrasia holds a special place on our wine lists, consistently exceeding expectations with our guests because of its quality and value,” said Amanda Fraga, director of beverage for Florida-based The Genuine Hospitality Group. “With the essence of Napa Valley – black currant, plum, and licorice – and the finesse reminiscent of a Bordeaux, Akrasia’s complexity flawlessly complements a wide variety of flavors and spices of our menus.”

In his effort to craft a Cab that’s a bit different from the Napa standard, Pead hired Pinot Noir specialist Patrick Saboe as his winemaker. Pinot and its fickle grape require a particular skill that Saboe brings to his Cabernet Sauvignon approach, and the balanced result is everything that Pead had hoped for. “When a wine is really beautiful, you know immediately,” said Pead. “And Patrick is making beautiful wine from our small Rutherford vineyard.”

Akrasia is an Ancient Greek word meaning “against one’s better judgment,”

and when Pead purchased his Rutherford property in 2011, the term was apropos. The vineyard was in a sorry state, requiring passion and care in its rehabilitation. Hence, to Pead, Akrasia means passion. “It’s all about passion for us,” said Pead. “Passion for making the best Cabernet without concern for ratings. Passion for letting nature determine the vintage versus some manipulation in the wine-making process. Passion to focus on harmony and balance.”

Like its wines, Akrasia’s sales technique is a bit different. The wines can be purchased online via the winery website. Sign up for the ‘Line of Fire Club’, and receive 25% off each bottle purchased, with no minimum order or subsequent purchase requirement. While the winery has no tasting room, this one bottle/25% off price is the best way to become acquainted with Akrasia’s unique Napa Cabs.

 BY FRAN MILLER | PHOTO BY KIM CARROLL

SOMERSTON ESTATE One of Napa’s Most Under-the-Radar Properties

 BY FRAN MILLER | PHOTOS COURTESY OF SOMERSTON ESTATE

One of Napa Valley’s largest winery properties is ironically one of the least known. Located within the region’s eastern Vaca Mountains, Somerston Estate and its 1,682 acres undulate over hill and dale at elevations ranging from 800 to 1,650 feet. Considered one of Napa’s great wine properties, the vineyard estate is diverse, significant, and majestically impressive.

Established privately in 2007 by three families, the estate combines two historic properties, Priest Ranch and Elder Valley. These 236 acres of sustainably farmed vineyards include 144 individual blocks from which two distinct wine brands are produced, Somerston Estate and Priest Ranch.

Co-founder Craig Becker serves as director of viticulture and winemaking. He and his team farm the property with precision and the singular goal of pulling the greatest potential out of each site. With each Somerston Estate vintage, Becker identifies the highest quality blocks to produce limited quantity, block-designate wines of complexity, depth, structure, and long-term ageability.

Two stunning examples of the estate’s propensity for quality and intensity are the

2015 Somerston Cabernet Sauvignon Block XCVI and the 2017 Somerston Cabernet Sauvignon. The former is derived from a two-acre vineyard with steep, well-drained, rocky soils. Wines from this site are powerful, with exceptional structure, richness, and aromatics. Only 300 cases of this wine were produced.

The latter features the only fruit harvested for this vintage and comes from one of the most valued hillside vineyards on the Somerston Estate—block 60, which spans less than one acre. Cabernet Sauvignon grapes in this vineyard progress effortlessly to ideal ripeness, creating a dark, rich, fruitforward wine. A mere nine barrels of this wine were produced.

Wine lovers owe it to themselves to sample a selection of Somerston Estate wines at either the estate or the Priest Ranch tasting room in Yountville. The estate, located 10 miles east of the Silverado Trail, features wine tastings accompanied by small plate pairings. With the addition of their newest team member, executive chef Dan Solomon, guests can also schedule a private lunch and dinner with the winemaker.

These exclusive experiences include guided tours of the estate with Becker and newly appointed winemaker Cody Hurd, followed by a seasonal four-course meal curated by Solomon and paired with Somerston wines. Visitors can also make a reservation in advance for a private, guided 90-minute outdoor experience that includes a property tour followed by a tasting ($100) or a private lunch/dinner ($350+).

The Priest Ranch tasting room at 6490 Washington Street in downtown Yountville offers wine tastings and uniques culinary pairings of their portfolio sourced and produced at Somerston estate. Tastings range in price from $50 to $200 and can include the notorious Bacon & Wine Experience or the elegant Caviar and Bubbles Experience. Open daily from 10:00am to 6:00pm. Reservations can be made online via Tock or by emailing visit@somerstonestate.com.

Extraordinary The NAPA VALLEY WINE TRAIN

 BY ZIA WESLEY | PHOTOS COURTESY OF NAPA VALLEY WINE TRAIN

Afew years later, after losing many of his holdings, including the train, in a divorce, it was taken over by The California Pacific Railroad. Two decades later, the Southern Pacific Railroad bought it and ran it successfully until automobiles largely replaced train travel during the 1930s, and passenger service was discontinued. When the property went up for sale in 1984, local residents were adamant about preserving the tracks, attracting the attention of San Francisco millionaire Vincent DiDomenico, owner of Rice-ARoni, Ghirardelli Chocolate, and Golden Grain pasta. A visionary akin to Brannen, DiDomenico purchased and remodeled the train cars to the elegant, vintage perfection they are today.

The 3-hour Gourmet Express Lunch Experience departs the Napa station at 11:30 am. The spacious, modern train station feels more like an upscale, vintage lounge where passengers check in at a long wooden counter. A half dozen ticket sellers stand behind what originally would have been windows, and instead of institutional rows of benches, passengers sit chatting at tables or on comfortable couches. Unlike an airport boarding area, boarding groups are called out quietly, and the general feeling is relaxed and elegant. This is the train travel of old, and no one is in a rush.

Once on board, passengers are greeted by a courteous staff of young men and women with big, friendly smiles. The elegant, vintage dining cars are beautifully

appointed with linen-covered tables, comfortable velvet chairs, and champagne flutes of sparkling wine.

As the train travels north, the two modern kitchen cars come to life. The chrome sparkles as the grills hiss with cooking meats and sauté pans. Chef de Cuisine Chano has been on board for thirty years, as have many of the kitchen staff, who take great pride in the food they create. In fact, they were featured on Top Chefs (Season 8, Episode 13, “The Train Kitchen.”) On weekends, these long, slim kitchens on wheels produce four different, freshly made menus.

Five main course choices are accompanied by soup or salad and mouthwatering desserts. The local wine list is impressive and will not disappoint. Grilled tenderloin of beef arrived perfectly cooked, tender, and juicy, with a Bordelaise reduction sauce, wild mushrooms, broccoli, and an astounding pureed cauliflower mousseline. Crème Brule and Lava Cake desserts arrived warm from the oven.

There is no better way to spend a perfect afternoon with wine, food, and leisurely sightseeing in the Napa Valley. The wide variety of experiences offered includes Afternoon Tea, Tasting on the Rails, Murder Mystery Dinner, and Vista Dome – something to fit every budget.

The history of the famous Napa Valley Wine Train is as old as the Napa Valley itself. It was conceived and built in 1864 by California’s first millionaire and visionary, Samuel Brannen, to transport guests to the healing spa he’d recently built in Calistoga, which he also founded.

CREATIVITY and SUSTAINABILITY

SHINE

in Clif Family’s Distinctive Wine & Food Pairing Experiences

Wine tasting and food pairings within the Napa Valley are nothing new. Visitors can find wineries featuring caviar tastings and three-course meals. There are wineries that offer chocolate tastings and even bacon pairings. And then there is Clif

Family Winery, where a robust culinary program defies succinct description. From its popular Bruschetteria Food Truck, Plant-Based Tasting, and Street Food Feast & Flight, Clif Family continues to push the boundaries on what a wine and food pairing can be.

Located in the heart of the Napa Valley, Clif Family is a veritable celebration of everything wine and food. With an adventurous spirit that is palpable to its guests who frequent the St. Helena Tasting Room and Food Truck, the B Corp Certified winery (a company that demonstrates high

 BY FRAN MILLER | PHOTOS COURTESY OF CLIF FAMILY WINERY

Clif Family Winery is only one of three Napa Valley wineries, and one of six in California, to achieve the highly regarded B Corp certification.

standards of social and environmental performance) invites visitors to engage the senses with wines by the glass or bottle, paired creatively with a number of culinary options that suit all dietary requirements. For instance, the innovative Plant Based Tasting features items such as artisan vegan cheese, Tostone potatoes, and Hen of the Woods mushrooms. The Street Food Napa Valley program, beloved by both locals and visitors, offers a weekly rotating international menu (i.e., Japanese, Thai, Korean) from their Bruschetteria Food Truck. Globally inspired street food dishes are made with fresh, locally sourced ingredients. Guests can enjoy their Clif Family wine-paired meal on their sunny garden patio.

The pinnacle of Clif Family wine and food tasting experiences takes place in the Enoteca Private Tasting Salon, where Winemaker Laura Barrett and Director of Culinary and Hospitality John McConnell create exceptional organic and seasonal items sourced from the Clif Family Farm that pair perfectly with the winery’s small-production Howell Mountain estate wines. Enjoyed within the beautiful, sustainably built tasting salon overlooking Napa Valley’s iconic Mayacamas Mountain Range, this is one of Napa Valley’s most engaging experiences.

McConnell spearheads Clif Family’s entire food program with a simple philosophy, “Let the farm and our agricultural program speak for itself,” says the former Hillstone Restaurant Group executive chef and chef de cuisine at Michelin-starred Campton Place Hotel. He and his team, now led by Chef de Cuisine Magnus Young, work year-round in preserving the Clif Family CCOF Certified Farm. Young, a CIA Greystone graduate who previously worked with Michelin-starred chefs Sean Brock and Hiro Sone, appreciates the farm’s bounty. “When I first started as a chef in Alberta, Canada, I rarely had the opportunity to

CLASSIC POMODORO BRUSCHETTA

Recipe by Executive Chef

John McConnell

SERVES 3-5

INGREDIENTS

2 lbs. ripe Roma tomatoes or Heirlooms, diced into ½" cubes

½ cup Clif Family Organic Estate Extra Virgin Olive Oil

8 to 10 garlic cloves, peeled 1 cup Italian basil, coarse chiffonade or thinly sliced 2 Tbsp. salt

2 Tbsp. Aceto Balsamico di Modena (IGP Balsamic Vinegar)

1 Sourdough baguette

Small block of Parmesan Reggiano, to grate

DIRECTIONS

Preheat oven to 300° F

work with year-round, vibrant, seasonal produce,” says Young. “I love the creativity that such great ingredients inspire.”

And so do Clif Family’s visitors, who appreciate not only the winery’s food and varietal quality but also the winery’s commitment to the planet. Every Clif Family product is made with care and global conscientiousness. The winery’s limited-production wines come from their organically farmed estate vineyards in Napa Valley’s Howell Mountain (10 acres) and Oak Knoll District (80 acres) AVA’s, and from grower partners in Mendocino.

“Clif Family’s commitment to sustainability and local sourcing is not just a philosophy; it’s a way of life that we infuse into every aspect of our wine and food pairing program,” says McConnell. “From vine to table, we embrace the bounty of our land and elevate each sip and bite into a truly unforgettable experience.”

Slice the baguette on a 45-degree bias into ½" pieces. Drizzle and brush each side of the sliced baguette with olive oil and transfer to a sheet tray with a wire rack. Bake until the bread is dry, crusty, and light golden brown (30-40 minutes). Remove from oven. While still warm, rub garlic cloves over the crunchy tops of each slice of bread. (About half a clove per toast).

While the bread is toasting, add diced tomatoes to a mixing bowl and add chiffonade basil, balsamic vinegar, and olive oil and mix gently.

Generously spoon some of the tomato mixture onto each piece of toast to cover. Using a Microplane or fine grater, grate Parmesan Reggiano over the top as desired.

Serve immediately.

clifffamily.com // cliffamilyfoodtruck.com

HEIDI BARRETT Artistry In (and On) the Bottle

Walking into the artist’s studio attached to Winemaker Heidi Barrett’s home perched on an exceedingly private parcel of Napa Valley land, one immediately gets an overwhelming sense of whimsy and joie de vivre from the extensive collection of her paintings. According to Heidi, “None of them have deep messages or angst or anything like that. It’s happiness, joy, and the zest of life. They are always a little playful.”

Barrett has been called the “First Lady of Wine,” and Robert Parker gave her the moniker the “Queen of Cabernet,” but she’s also a gifted artist, unbeknownst to most. Inspired by Henri Matisse, she often references his work. “This [painting] came from different Matisse things,” she said as she motioned to a lively painting of two chairs and a table. “This was a tiny little tray in one of his paintings. I referenced it with my own interpretation of colors.”

She’s always been an artist - her late mother, Diane Brisbois Peterson, was a lifelong artist as well. It’s a passion she’s nurtured as much as she has her winemaking, and with her wine La Sirena (there are mermaid references sprinkled about

the property), she’s blending the two—her imaginative artwork is on the La Sirena “Studio Series” label.

“I don’t know why I didn’t do it sooner,” Barrett said. “It took my marketing whiz daughter (Remi Barrett) to push me to do it. I have another partnership brand called Amuse Bouche, which has an artist series on the labels, but those are by famous artists like Wayne Thiebaud, George Rodrigue, and Tony Curtis. We thought it would be fun to do a wine series showing my art on the label each year.”

This year marks La Sirena’s fourth vintage of Studio Series, and the Napa native is about to choose the art for the next in the series. “The first label has a white barn with red soil. It makes me happy just to look at it. And it is something I made up from all these years living in Napa Valley. I know the mountains so well that I can create various versions of those shapes, and there are all these large sweeping views. I like the exaggerated red soil with the green and how the colors play off each other. It is a classic, fanciful version of Napa Valley. So, that had to be the first one in the bottle series.”

The painting for the second vintage shows whimsical wine bottles, and the third vintage showcases an explosion of intricate and flamboyant flowers. “Adding the artwork component [to winemaking] is fun because I have done it for years and enjoy it. It’s the right-brain, left-brain thing. When I paint, I completely shut down the other side, and hours can go by. Art time is different from normal time.”

Because painting and winemaking are both forms of creative expression, there’s an interesting correlation. “It [winemaking] is very science-based. There’s the picking, making, and fermentation process. But then, when you get down to blending, there are no set-in-stone rules. So that’s the hand of the winemaker that shows their experience level, viewpoint, and preferences.” She laughs, “I’m always shooting for delicious.” After all, she is the First Lady of Wine.

WRITTEN BY LAYNE RANDOLPH

Photo by Remi Barrett

Photo by Layne Randolph

Photo by Layne Randolph

APPEALING TO ALL SENSES:

The Correlation Wine Company

 BY MARK GUDGEL | PHOTOS COURTESY OF CORRELATION PHOTO (@CORRELATIONPHOTO)

If an image is worth a thousand words, how much more so is the experience of a taste? Wesley Steffens has combined his passions for photography and viticulture in a unique endeavor dubbed Correlation Wine Company. “Photography has given me so much,” says Steffens. “It’s allowed me to see the Napa Valley in a whole new way.” Slim, sporting a trim beard, short hair, and a ready smile, Steffens began his journey into winemaking in 2001 after graduating from the Culinary Institute of America. A Napa native, Steffens made the rounds after graduating from the CIA, first working at The French Laundry, then at Harlan Estate and BOND wineries in Oakville before returning to the family winery, Vineyard 7 & 8, on Spring Mountain. In 2014, Wesley and his wife, Jess, sought to sculpt a brand in their own image after their vision of Napa, combining their strengths and their passions into a singular project that would at once portray what they love and appreciate so much about their home.

“Great wine, great photography, and the infinite ways to capture this amazing world in Napa Valley, those are the ‘Correlations’ I am to portray by way of my camera,” explained Wesley, emphasizing the deliberate manner

in which the name had been selected. Joining forces with winemaker Martha McClellan, the Steffens’s seek to offer wines that stand out in an increasingly crowded marketplace.

“I am finding my voice as a brand, our origin story with Correlation Wine Co, the journey that has led me to where I am today, the passions I am thankful to tie together and use as a way to elevate both my wine and photography, with the ultimate goal of bringing pleasure to those on the other side,” explained Steffens. “Whether it be a customer enjoying a bottle of wine we’ve produced or someone enjoying a photograph I’ve taken. These are directly related, and part of what I believe makes Correlation Wine Co and Correlation Photo a unique connection as brands in Napa Valley.” And why not? It only makes sense that a place known for its intense natural beauty and phenomenal wines might be embodied in a single entity, celebrating that beauty in numerous art forms.

Steffens knows that standing out as a wine producer in Napa is no easy feat, but he embraces the challenge and believes that his unique combination of passions and talents offers the consumer something they didn’t have before.

“There are so many incredible wines,” acknowledged Steffens. “As a wine consumer, there’s never been a better time to enjoy wine. As a brand, that crowded sea can be difficult to navigate.” But syncing images of the stunningly beautiful Napa Valley with the aromatic, flavorful wines that brought it world renown, Correlation Wine Company entices more of the senses than most wineries, and in a manner both genuine and organic. Asked what sets Correlation apart, Wesley replied: “I believe it’s being authentic, being transparent, being passionate, and offering an intriguing story that is unique to you.” The correlation between Wesley’s talents and the quality of his wines is undeniable. Taste Correlation Wines at The Wine Thief in downtown Napa, or visit Wesley in person at Vineyard 7 & 8, where his photography is on display.

Napa’s Newest Hotspot: THE LINCOLN

 BY JILLIAN DARA | PHOTOS BY KRISTEN LOKEN

Perched above the Napa River, The Lincoln is downtown Napa’s newest restaurant from local hospitality veterans Michael LeBlanc (Ace & Vine in Napa) and Adam Snyder (Hazies, Redford, The Brixton, Taverna Aventine, and The Ambassador in San Francisco). Opened this summer, the elevated American gastropub is a poised fusion of contemporary and cozy, evoked immediately by the centerpiece, a bolted steel bar adjacent to the floor-to-ceiling fireplace.

“Our goal was to design a dining space that embodies the ideal setting for an enjoyable Friday night with friends,” said LeBlanc. “We aimed for a relaxed atmosphere while ensuring that our culinary offerings and service reflect the sophisticated flavors and exceptional standards that we appreciate as consumers in Napa.”

Napa native Haley Shackford, owner, and founder of House a Home Interior Design Studio, brought LeBlanc and Snyder’s vision to life, incorporating thoughtful details like textured walls, brass fixtures, and dark wood beams that contrast elegantly with the natural light that pours in from the oversized sliding glass doors. These doors open up to the sprawling alfresco patio that

hovers above the Napa River, featuring fire pits and a selection of outdoor games like oversized Jenga, Connect Four, corn hole, and ping pong.

“The Lincoln is more than just a restaurant, it’s a community gathering place,” emphasized Snyder. “The comfortable vibe, large patio, and space for larger groups make it a place for locals and visitors alike to gather.”

The menu further reflects the camaraderie of the venue, with shareable plates like bourbon deviled eggs, honey Sriracha salmon lollipops, and tatchos (a play on nachos with tater tots smothered in beer cheese, pico de gallo, bacon and crema). The Lincoln will launch brunch service in the Fall, with morning comfort fuel like fried chicken and waffles with Sriracha honey drizzle, warmed donut holes, a smash burger with fried egg, and of course, Bloody Marys.

The Lincoln connects to its Napa locale with a beverage program that prioritizes local beer, wine, and spirits. Along with wines from the area, including Sonoma, Paso Robles, the Central Valley, and of course, Napa proper, about 75 percent of the featured draft beers are from producers around the Bay Area. There will also be a rotating menu of gin, vodka, barrel-aged cocktails, and zero-proof choices. Some specialty cocktails that will remain consistent include Pear of Thorns with Hiatus blanco tequila, prickly pear puree, lime juice, and Arbol chili syrup, as well as The Garrison, a combination of Garrison bourbon with soda and chili-flanked candied bacon.

“I’ve worked with restaurants around the Bay Area to create energetic, engaging spaces where people want to stay and linger. That’s the same kind of energy I’m excited to bring to Napa,” said Snyder on the opening of The Lincoln.

“The Lincoln is more than just a restaurant, it’s a community gathering place.”

Cooking with KAREN CROUSE

These ancient, finger-shaped potatoes offer a blank canvas as a side dish. Their thin skins require no peeling, making preparation a snap. This recipe renders a crispy outside with a fluffy, buttery inside.

I find that the lemon brightens the flavors while the aromatics of herbs make them even more savory. This simple side dish goes with anything and will be picture-perfect on your fall table.

FINGERLING POTATOES

with Lemon and Herbs

SERVES 6

EQUIPMENT NEEDED

• 12” cast iron skillet or Dutch oven

• Slotted spatula

• Large bowl

• Platter

INGREDIENTS

• 2 lbs. Fingerling potatoes washed, dried, and halved lengthwise

• 4 Tbsp Meyer Lemon juice

• 2 ½ tsp flaky sea salt

• 6 Tbsp. unsalted butter, cut into pieces

• ½ tsp cracked pepper

• 1/8 tsp granulated garlic

• 3 Tbsp herbs (I like Herbes De Provence)

• 1 tsp lemon zest

• 2 Tbsp parsley leaves, chopped for garnish TIP: Cutting the potatoes lengthwise allows more surface to crisp and yields a golden finish.

PREPARATION

Combine the potatoes, lemon juice, 1½ teaspoons salt, and 1 tablespoon of butter in the skillet. Add cold water just to cover the potatoes.

Bring to a boil over medium-high heat. Cook for 10- 12 minutes until the potatoes are fork-tender.

Drain the potatoes and transfer them to a bowl. Season the potatoes with the remaining 1 teaspoon of salt, pepper, garlic, and herbs. Toss to coat.

Melt 2 tablespoons of butter in the skillet over medium heat. When melted, add half of the potatoes, skin side up, and cook for 5-10 minutes, tossing occasionally, until they are brown and crispy.

Using a spatula, transfer the potatoes to a platter. Add 2 more tablespoons of butter to the skillet and repeat the process with the remainder of the potatoes.

Return the first batch to the skillet once the second half has started to brown and crisp. Toss with the remaining 1 tablespoon of butter, parsley, and lemon zest until all potatoes are evenly coated. Serve warm.

Store leftovers in an airtight container in the refrigerator for 2-4 days.

GRAPE CULTURE

Unveils Napa’s Terroir Diversity

Vintner Collin Cranor and his family found great success in the Livermore Valley with their Nottingham Cellars wines, originated in 2009. Yet the lure of the Napa Valley and its vinous riches proved too enticing to deny, and after 15 years of Tri-Valley living and winemaking, Cranor and his family uprooted, making the move to Napa in 2021 to craft site-specific Napa Valley Cabernet Sauvignon.

Though Nottingham Cellars continues to thrive, Cranor is now a Napa Valley vintner and a successful one at that. His Grape Culture wines (the first vintage of which was 2019) have achieved ready acclaim, each scoring well more than 90 points and earning pre-release plaudits from The Wine Advocate. The excellent scores have given Grape Culture some early notoriety, lending gravitas to the new label.

“We invited The Wine Advocate’s Joe Czerwinski to taste with us, and he granted us a half hour,” said Cranor. “He ended up spending three hours with me and my winemaker Craig Ploof. Our Cabernets blew him away.”

“Hyper-clean, quality-focused, with a selection of grape sources that are still being curated and refined, this is a Napa newcomer to watch,” said Czerwinski.

Grape Culture Cabs are serious and substantial, made with grapes from some of Napa’s most esteemed vineyards in Sugarloaf Mountain, Oakville, Rutherford, Mt. Veeder, and Howell Mountain, to name a few. Access is the result of both Cranor’s longstanding relationships with growers and his being in the right place at just the right time. A timely cold call to Beckstoffer’s GM, paired with a wine sampling, resulted in the procurement of a few Beckstoffer tons. “These grapes are our crown jewels,” said Cranor. Winemaker Craig Ploof, a good friend of Collin’s since he and his family started the winery in Livermore, has a hand in the winery’s success. He began working as the winemaker for Grape Culture in 2018, eventually moving to Napa with his family in the summer of 2021.

Those interested in sampling Grape Culture wines can make an appointment to taste at the winery’s location off of Corporate Drive, and chances are good that the tasting will be hosted by Cranor or Ploof, both of whom are always eager to share and discuss the discernible qualities and nuances of wines made from various Napa AVA fruit. The wines can also be found at marquee Napa restaurants such as Mustards and Bistro Don Giovanni, as well as at K. Laz Wine Collection in Yountville and Acme Fine Wines in St. Helena, whose proprietors are known for their keen ability to suss out the finest and most under-theradar labels in the valley.

“We took a big chance pivoting out of Livermore,” said Cranor. “It certainly feels like we made a good decision. There’s a seriousness here about wine and a dedication to quality. And it’s a fun place to be. I find here that people are willing to give others a chance. Everyone works together. I wanted to be part of that.”

Collin Cranor with winemaker, Craig Ploof

 BY FRAN MILLER | PHOTOS COURTESY OF GRAPE CULTURE

Celebrating 80 Years of Mondavi Family Legacy

Charles Krug winery is home to California’s first tasting room and was purchased by the Mondavi Family in 1943.

Today, five generations later, the family legacy continues as stewards of this historic estate - now the ultimate wine country destination, renowned for its exceptional wines, stunning design, and storied heritage.

We offer curated tastings, food and wine pairings, private cabanas, and wood fired pizza through October. The Great Lawn and historical Carriage House create an exquisite location for destination weddings and private events.

Join us at our iconic estate as we toast to 80 years of bringing you an experience like no other.

©2023 Charles Krug Winery, St. Helena, CA

4th Generation Mondavi Family

CELEBRATING 50 YEARS IN NAPA VALLEY

MARIO BAZÁN

Opens a New Bazán Cellars Tasting Room

 BY FRAN MILLER | PHOTO COURTESY OF MARIO BAZÁN

When Mario Bazán arrived in Napa in 1973 from his native Oaxaca, Mexico, the valley was home to fewer than 50 wineries. Everyone seemed to know each other and worked together within the burgeoning industry. It was the wild west of winemaking, with an anythingis-possible atmosphere.

Fifty years later, as an accomplished vintner with his own eponymous winery, Bazán is an exemplar of the optimism that was so ripe back in the early days. Bazán’s first job in the valley was as a vineyard hand at Joseph Phelps, where he moved the portable irrigation daily and cleared the land for new vineyard development. He went on to work at other prestigious wineries, advancing from vineyard laborer and tractor driver to supervisory roles at iconic Opus One and To Kalon vineyards and at Stag’s Leap Wine Cellars.

In 1997, with his wealth of vineyard expertise, he established his own vineyard

management company, making his move to vintner a natural progression of his life’s work. Inspired by other Latinx wineries within Napa and Sonoma, Bazán and his wife, Gloria, desired to craft wines that highlighted the high standards that Bazán set in the vineyard. And they have succeeded. Bazán’s vast knowledge and experience set the tone for their Bazán Cellars wines, each of which reflects Bazán’s dedication to grape growing, combined with the creativity and vision of winemaker Kian Tavakoli. Bazán Cellars currently produces about 1,200 cases each year.

In addition to finding Bazán Cellars on the wine lists at several Bay Area restaurant locations, guests can now sample Bazán wines at their new tasting room in the heart of Downtown Napa, adjacent to the Napa River and near fine hotels and destination dining. The tasting room features outdoor tables, modern Mexican flair, and a series of photos that document Bazán’s career

throughout the years. Guests can indulge in a tasting flight of their choice, including a Cabernet Sauvignon flight showcasing current and library wines or tasting flights that highlight their Sauvignon Blanc, Rosé of Pinot Noir, Cabernet Franc, and a newly released 2021 RAMA Napa Valley Brut. Their wines speak for themselves while paying homage to humble farming and indigenous roots.

“At Bazán Cellars, our winemaking is about much more than just the wine,” said Bazán. “Our new Downtown Napa tasting room location allows us to share our wines with the larger community, and it’s incredibly rewarding for us. We enjoy meeting our guests and establishing new friendships.”

BOISSET COLLECTION’S EXECUTIVE CHEF RAFAEL MOLINA

Napa Valley’s (Male, Mexican) Julia Child

 BY LAYNE RANDOLPH | PHOTOS BY ALEXANDER RUBIN

Bopping into the room with a smile and a bottle of fresh green juice in his hand, Executive Chef Rafael Molina does not immediately read as a “French Chef.” For one thing, he’s lean. He attributes it to the intermittent fasting he uses to balance his voracious love of good food.

“I love baking; I can BAKE,” Molina said with dramatic awe. “I love all types of bread. The baguette is the best because I can do it from start to finish in two hours. Sourdough is so good and sour; I have had a sourdough starter for 23 years. People eat sourdough,

and they don’t know what’s behind it. You have to let it ferment. Then the day you’re making it, it’s four to five hours of folding, folding, folding. And then you shape it how you want it for the next day.”

He’s a man who loves cooking and creating exquisite dishes, evidenced as he continued to rhapsodize over his love of baking. “I have another French dessert I love; it’s an iconic cherry custard. Cherries, cream, milk, a little flour, and vanilla extract. You bake it, and it’s like heaven.”

His love of food firmly established, Molina explained what it’s like working for Boisset Collection proprietor and native Frenchman Jean-Charles Boisset.

“Usually, before events, people tell chefs the wines they are using and ask to see a menu [to approve], and then they’re like, ‘Oh, I don’t want that.’ Jean-Charles trusts and believes in me. He says, ‘I’m having a dinner at my house—what are we making, Rafael, so I can pick out the wines?’”

Chef Molina has been able to win over Boisset, a refined man known for having specific tastes, even though French cooking is said to be one of the most difficult to perfect, and the Mexico native is not formally trained in French cuisine. “He always wants to impress [his guests], and I learned by doing it. What I make depends on the season; it could be Vichyssoise, or in the winter, we can do Boeuf Bourguignon or Coq au Vin.” He picks ingredients from the biodynamic gardens at Raymond Estate.

Over the decade he’s honed his skills with Boisset, Molina’s dishes have delighted many, including celebrities like American singer-songwriter John Legend. With his keen food and wine knowledge and endless sources of creativity, Molina’s dishes are known for being innovative and providing an unforgettable dining experience.

During the pandemic, Molina and Boisset created a YouTube cooking program, “JCB Live,” a virtual happy hour with the two charming and engaging hosts that brought Molina more deserved notoriety.

In addition to his gourmet cooking, Molina enhances culinary offerings at many of the fast-moving Boisset’s ventures. He creates beautiful menus and meals for events at wineries and private dinners at Boisset’s home. He contributes to the culinary programs at the Calistoga Depot, Oakville Grocery, and Oakville mobile food trucks. He also develops culinary concepts for new endeavors for The Boisset Collection’s continued growth.

His synergy with Boisset is a recurring theme. “He’s one of the most amazing people I ever worked for. He has respect for me, and I respect him. He’s so grateful, at the end of the night, he says, ‘It was amazing, Rafael. Thank you so much.’ Always, always. ‘Thank you.’”

CHERRY CLAFLOUTIS

Recipe by Executive Chef Rafael Molina

INGREDIENTS

• 2 cups fresh sweet cherries, pitted

• 2 tablespoons blanched slivered almonds

• 3 large eggs

• 1/2 cup granulated sugar (can reduce to 1/4 cup)

• 1 tablespoon brown sugar

DIRECTIONS

Preheat the oven to 350°F.

• 1/8 teaspoon salt

• 1/2 cup all-purpose flour

• 1 cup whole or 2% milk

• 3/4 teaspoon almond extract (can sub 2 teaspoons of amaretto)

• 1 1/2 teaspoons vanilla extract

• Powdered sugar, for dusting

Prepare the dish: Butter and lightly flour a 9x9-inch or 10x7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

Make the batter: Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract.

Pour the batter into the baking dish over the cherries and slivered almonds.

Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.

Remove from the oven to cool.

When cool, dust the clafoutis with powdered sugar. Serve.

FRANK FAMILY’S 30 th ANNIVERSARY A Dedication to Their Loyal Fans

Over the 4th of July weekend in 1993, Napa Valley’s iconic Frank Family Vineyards first opened their winery doors. What initially began as a hobby for Founder Rich Frank has grown into not only a successful business but also a premier Napa Valley destination. Rich started vacationing in Napa Valley while he presided over the motion picture and television production at Disney Studios in the late 1980s. He quickly fell in love with the beauty of Napa Valley and purchased a charming 1930s Tudor-style home built on a hillside vineyard in the heart of Rutherford. This coveted piece of land would later become Winston Hill, the vineyard where Frank Family’s story began, inspiring Rich’s purchase of the historic Larkmead Winery and, eventually, more than 380 acres of some of the finest vineyards throughout Napa Valley.

As founders, Rich and his wife, Leslie, an Emmy Award-winning broadcast news journalist, were the original visionaries of Frank Family Vineyards. Their winemaker for the past 20 years, Todd Graff, has been along for the ride as well, and he’s played a critical role in making the Frank’s vision a reality by crafting elegant and balanced wines vintage after vintage.

With three decades of world-class winemaking and award-winning hospitality under their belts, Frank Family Vineyards

plans to celebrate their loyal members and guests throughout 2023. “Our friends and fans are truly the ones who helped build this winery, and for that, we want to dedicate our 30th anniversary to them,” says Founder Leslie Frank. “This year is our chance to say, ‘thank you.”

From founder-hosted wine dinners across the country to 1,000 bottles of a commemorative 30th anniversary sparkling cuvée, Frank Family Vineyards has thought of everything to help fans celebrate this incredible milestone with them.

WINE DINNER SERIES

Some of the country’s best restaurants are lined up for a series of exquisite wine dinners, which is fitting since the Frank Family portfolio of wines is represented in some of the most popular high-end restaurants. The series kicked off in early July with an epic celebration at the Napa Valley-based winery, which featured live music, elevated food stations, and private library wine tastings inside the property’s stunning new Miller House. Rich and Leslie Frank head on the road this summer to host guests in the Hamptons and New York City before wrapping up with an elegant cocktail party in Las Vegas this fall. Visit www. FrankFamilyVineyards.com/Events for the complete event series dates and details.

A SPARKLING ANNIVERSARY

To honor the winery’s 30th anniversary, Frank Family Vineyards crafted a late disgorged sparkling rosé to commemorate the journey that began with Founders Rich and Leslie Frank three decades ago. Named Lady Edythe, in honor of their matriarch, Edythe Frank, this wine is worthy of being classified as a tête de cuvée, essentially the best of their best; and with only 1,000 bottles produced for this special occasion, this wine is all the more precious and rare.

The Frank Family Lady Edythe Brut Rosé comes from the standout 2015 vintage. It is a tribute to the winery’s sparkling wine legacy dating back to the late 1950s when their historic property was home to one of California’s earliest sparkling wine producers, Hanns Kornell Champagne Cellars. Decades later, Frank Family continues to honor the heritage of their iconic winery by handcrafting sparkling wines according to the méthode champenoise. This commemorative bottle is available for purchase at their Calistoga tasting room on Larkmead Lane and online at www.FrankFamilyVineyards.com/Wine.

 PHOTOS COURTESY OF FRANK FAMILY VINEYARDS

Four Locations of VILLA CORONA

 BY CHARLENE PETERS | PHOTOS COURTESY OF VILLA CORONA

In 1972, Ismael and Guillermina Villaseñor opened Villa Azteca Mexican Restaurant in the Bel Aire Plaza in Napa. While operating Villa Azteca, Ismael opened Villa Corona in 1983, managing both locations until he sold Villa Azteca in 1985. Over the years, their children expanded the business with full locations in St. Helena and Vacaville and full-service catering in the Valley and Bay Area. They also offer drop-offs and setups for special gatherings, with the most popular request being a Taco Bar setup with handmade tortillas. They also provide halibut ceviche, empanadas stuffed with shrimp or chicharrónes (fried pork rinds), cheese, and more.

NAPA

This year marks 50 years in operation in the Bel Aire Plaza. When Ismael and Guillermina retired to Mexico in 1999, the two youngest Villaseñor siblings, Fernando and Gabriela, took over operations and now own this location. Guests who dine here enjoy an outdoor patio seating area to order menu items focused on classic dishes and recipes Ismael created over the years.

“Simple is more,” said Fernando, whose favorite menu item is Carnitas Tacos with refried beans topped with a

flavorful salsa to balance the dish. He said, “I like to eat a light dish that makes me feel good after eating it.” Heartier options with nacho cheese and sour cream are also on the menu and pair well with the new drinks menu option of margaritas on the rocks.

ST. HELENA

Breakfast at Villa Corona marks a great starting spot to fuel up for a day of strolling through charming shops and perhaps a wine-tasting on Main Street in St. Helena. A plate of Huevos Rancheros is one of several culturally authentic options on the menu, with a side of rice and beans to “Mex” a plate of eggs. For patrons who prefer to skip breakfast and opt for a light lunch, the A La Carta menu skips the rice and beans to focus on singular cravings, whether that’s a taco salad, an enchilada, a flauta (a crispy rolled corn tortilla stuffed with chicken and topped with guacamole and sour cream) or a tamale.

For owner Daniel Villaseñor, the tangy, spicy tomatillo taste of Chicken Green Pozole is his recipe and is only offered at the St. Helena location. “By popular demand, we keep it on the menu year-round,” he said. “On a sunny afternoon, it’s great with a ‘cold one.’”

VACAVILLE

In 1997, Carlos Villaseñor opened a second location in Vacaville, which also operates as a catering kitchen and restaurant. In 2006, he expanded the business with a restaurant in The Nut Tree shopping plaza in Vacaville.

“One of my favorite go-to dishes is Pollo Verde, which is chicken thigh meat simmered in a spicy tomatillo sauce with a variety of spices, including cumin and thyme,” he said. “We also make it with pork, and for catering, I introduce it with chicharrónes made from the trimmings of pork shoulder.”

Another favorite on the menu is Menudo. This slow-cooked tripe is prepared with beef hooves simmered in a Chile de árbol and guajillo broth with hominy. The Napa and St. Helena locations are where this dish is available— and known to cure a hangover.

In honor of their mother, each location and catering menu serves her homemade flan— a highly recommended dessert.

Ditch the rules and embark on a creative epicurean adventure! We challenge norms and “The Best Napa Valley Tasting Room” and “Best Estate Winery Tasting Room” for three years!

Ditch the rules and embark on a creative epicurean adventure! We challenge norms and “The Best Napa Valley Tasting Room” and “Best Estate Winery Tasting Room” for three years!

Ditch the rules and embark on a creative epicurean adventure! We challenge norms and “The Best Napa Valley Tasting Room” and “Best Estate Winery Tasting Room” for three years!

Ditch the rules and embark on a creative epicurean adventure! We challenge norms and “The Best Napa Valley Tasting Room” and “Best Estate Winery Tasting Room” for three years!

To book your reservation, scan the QR code, visit www.sequoiagrove.com, text or call 707-339-5757 or email concierge@sequoiagrove.com

To book your reservation, scan the QR code, visit www.sequoiagrove.com, text or call 707-339-5757 or email concierge@sequoiagrove.com

To book your reservation, scan the QR code, visit www.sequoiagrove.com, text or call 707-339-5757 or email concierge@sequoiagrove.com

To book your reservation, scan the QR code, visit www.sequoiagrove.com, text or call 707-339-5757 or email concierge@sequoiagrove.com

Named for the wild mustard flowers that bloom in Napa vineyards every spring, Mustard’s Grill, the iconic Yountville roadhouse created by Cindy Pawlcyn, celebrated 40 delicious years this summer. The legendary chef who rose to fame via such Bay Area favorites as MacArthur Park, Meadowood, Fog City Diner, Bix, and Buckeye Roadhouse, to name a few, is credited with creating wine country cuisine. “My dream since childhood was to own a restaurant.” At eleven-years-old, her father, who made potato chips for a living, took her to the prestigious Minneapolis Athletic Club for

MUSTARD’S GRILL TURNS FORTY

 BY ZIA WESLEY | PHOTOS BY BOB MCLENAHAN

lunch, where he was a member, instructing her beforehand to order the escargots and raw oysters. As the waiter took her order, he laughed, got the attention of other staff, and said, “This kid will never eat that!” “Wanna bet?” her father asked, then bet eight waiters a hundred bucks each. Cindy and her dad walked away with $800 that they split.

At thirteen, Pawlcyn catered her first dinner party for a neighbor, which the King and Queen of Sweden attended. Her menu included gravlax, deviled eggs, cheese balls (it was Minnesota), and little roast beef tenderloin sandwiches. She earned

ten dollars an hour for labor– “that’s more money than most thirteen-year old’s make,” she added. After earning a chef’s certificate from trade school – while attending high school – she was turned away by the CIA (Culinary Institute) because “they had filled their quota of females.” They missed out on a three-time finalist for the “Outstanding Restauranteur Award” from the James Beard Foundation. Pawlcyn has also authored five cookbooks, including Mustards Grill Napa Valley Cookbook, which won the “James Beard Foundation Award for Best American Cookbook.”

Forty years later, the Mustards Grill menu still boasts “Truckstop classics for 40 years.” The organic vegetables grown in her own gardens and the fact that she sources everything else from local organic farms, wineries, and purveyors, combine to make Pawlcyn’s classics truly special. It is the favorite local place to go for the most outstanding and delicious versions of hearty, American fare such as Baby Back Ribs, with slaw and honey cornbread, Mustard’s Mighty Meatloaf (recipe follows) with garlic mashed potatoes and horseradish BBQ sauce, a slow smoked BBQ pork sandwich, or a half-pound hamburger or cheeseburger. Be sure to try her signature dishes like Sweet corn tamales with many mushrooms, Ahi Tuna Crackers, or Adult Grilled Cheese. The Umpqua Valley Lamb, Seafood Tostada, Pasta, and Fresh Fish, change daily. Don’t skip the most popular dish on the menu, Onion Rings with house-made tomato-apple ketchup, a heavenly pile of tender, crispy onion strings fried to perfection. And leave room for dessert: Lemon-Lime Tart, Jack Daniels Cake, Campfire Pie, or Fresh Fruit Cobbler.

To celebrate their 40th anniversary, Pawlcyn brought back some classic old favorites, printed on menus in retro typewriter font, “at current market prices,” she said, “if we want to stay in business to celebrate another year.”

CINDY’S MIGHTY MEATLOAF

SERVES 4-6

At home I bake potatoes while baking the meatloaf. At the restaurant we serve garlic mashed potatoes and a seasonal fresh vegetable with the meatloaf. Traditionally meatloaf is baked in a loaf pan. I prefer to form the loaf and bake it in the middle of a small roasting pan like a Pyrex rectangular baking dish.

INGREDIENTS

1 jalapeno chile, minced without seeds

½ pasilla chile, minced without seeds

¾ cup celery minced

¾ cup carrot minced

½ tablespoon garlic minced

1 tablespoon butter

½ teaspoon fresh thyme minced

½ teaspoon fresh sage, minced

2 pounds ground beef

DIRECTIONS

Preheat oven to 325 degrees.

1 egg

½ cup breadcrumbs

2 ounces Heinz ketchup

preferably organic

½ teaspoon sea salt

¼ teaspoon fresh ground pepper

½ teaspoon Worcestershire sauce

1 cup cocktail sauce

(see recipe below)

1 ½ - 3 cups chicken or beef stock

Sweat the chiles, celery, carrots, and garlic in butter until soft. Add the minced herbs and remove from the heat to cool. When cooled, mix them with the ground beef, egg, breadcrumbs, ketchup, salt, pepper, and Worcestershire sauce. Mix all the ingredients until well combined and place in loaf pan or form into a loaf and place in the center of a baking dish. Using the back of a knife, make attractive crosshatch marks across the top.

Smear ½ cup of cocktail sauce over meatloaf.

If baking in a baking dish, fill the baking dish with ½ inch of chicken or beef stock.

Bake at 325 degrees about 1 hour or until meatloaf reaches 140 degrees. If baking in a baking dish, you want the sides of the meatloaf to caramelize nicely.

COCKTAIL SAUCE MAKES 1 CUP

INGREDIENTS

1 cup Heinz ketchup

preferably organic

1 teaspoon – 1 tablespoon chili flakes (depending on your taste)

2 tablespoons prepared horseradish

DIRECTIONS

Mix thoroughly

www.mustardsgrill.com

2 drops Worcestershire sauce

While the meatloaf is baking, add 1 cup of the chicken or beef stock to the remaining cocktail sauce. Bring to a low simmer and reduce by a third. Serve the meatloaf topped with a generous spoonful of this gravy.

HERITAGE FIRE A Flavorful Adventure in Sustainable Eating

 BY FRANCIE LOW | PHOTOS COURTESY OF HERITAGE FIRE

Cooking over a fire infuses flavors like none other; the char sear seals in juices for a mouthwatering experience that is always a pleasure. Heritage Fire is an outdoor event that takes the quintessential backyard pastime to the next delicious level, featuring locallysourced foods prepared by award-winning chefs cooked over an open flame. It’s a funfilled foodie adventure that includes craft cocktails, wine, spirits, beer, live entertainment, and the star: delectable food.

For over a decade, Heritage Fire, currently produced by a21, has hosted the annual live-fire event in multiple locations across America, the first in Napa Valley, California, in 2010. The initial inspiration was to educate festival-goers about the importance of supporting local farmers that produce food the way our forefathers did centuries ago.

“This event brings together chefs and farmers in various destinations, promoting the support of local communities and the preservation of heritage breed animals,” said Shannon Ruben, the senior culinary lead for the festival.

Heritage breed is a method of raising animals humanely and naturally, where they are free to roam the land and forage for food in their native habitat. The first festival featured heritage-breed pigs and has expanded to include cow, chicken, fish, rabbit, and heirloom produce. Local farmers attend a Heritage Fire event to educate participants about farm life and the importance of sustainably raised or grown food.

A heritage-breed protein is more flavorful and juicier than mass-produced. It’s no wonder chefs are more than happy to get behind an event like Heritage Fire, where farmers and chefs can support each other. Many say locally farmed food tastes the way food is meant to taste. Anyone who has grown their own vegetables or patronized their local farmers market can attest that the color is brighter and the flavors explosive compared to the big-grocery variety. Heritage-breed protein is a similar experience; it simply tastes better.

At a Heritage Fire festival, participants can experience the difference in various

ways. Twenty area chefs showcase their open-fire skills and specialty food bites in a friendly competition, where guests are encouraged to vote for their favorite. One chef will be crowned the Heritage Hero of the day.

“Most bites are regional, and some come from their ancestors’ direction. Primarily the bites are created with the chef’s knowledge of the protein and then adding their cooking style,” said Ruben.

What better venue to learn about a healthier lifestyle than to marry food sourced from real farmers with highly acclaimed chefs from local restaurants at an outdoor festival? Eating sustainably is a win-win, and at Heritage Fire, it’s a delicious local community celebration to promote food the way our forefathers intended.

Photo courtesy of Hudson Ranch Greens and Goods

Little Gems Napa Valley’s Family-Owned Markets

 BY LAURA LARSON

The farmers market scenes in Calistoga, Napa, and St. Helena are always bustling on weekends, but there is also a formidable selection of local, family-owned and operated markets that are open year-round, and luckily, for discerning shoppers in search of locally sourced products and a little small-town charm, Napa’s family-owned markets have things covered.

BROWN’S VALLEY MARKET

Brown’s Valley Market has been in the Giovannoni family since 1980 when Larry Giovannoni first opened the market on Browns Valley Road. He built the business and its reputation based on quality and customer service. Today, sons Michael and Jerry have taken over proprietorship, with Jerry owning and operating the meat operations, renowned for its full-service butcher shop, high-quality

meats, poultry, seafood, and selection of fresh and smoked sausages. The butcher shop is also a premier location for custom processing of wild game and ranch-raised animals. Michael owns and operates the grocery store, which has become a Napa Valley staple for fresh produce, boutique grocery items, and a bustling deli and cheese counter, which includes freshlymade sandwiches, salads, pizzas, and a wide menagerie of gourmet heat-and-eat

and carry-out items. Whatever one’s fancy, Brown’s Valley Market delivers and stands behind the highest quality standards.

3263 Brown’s Valley Rd, Napa

www.brownsvalleymeat.com

CAL MART

Cal Mart lies at the top of the Napa Valley in Calistoga and has served as one of Napa Valley’s finest grocery stores since it was opened by Bill Shaw in 1968. Located in the heart of downtown Calistoga, the family-owned, independent market provides shoppers with various grocery items, specialty/gourmet, and natural/organic offerings, carrying many foods and amenities for different lifestyle choices. The stateof-the-art deli and hot food service offers a gourmet selection of meats and cheeses for purchase or fresh for sandwiches, as well as a hot food service department with daily specials such as ribs, chicken, and Mexican fare. Their full-service coffee and smoothie bar is a great way to start the day

and showcases a delectable selection of candies, gift baskets, and picnic items.

1491 Lincoln Ave Calistoga // 707-942-6271

www.calmartnv.com

HUDSON GREENS AND GOODS

Located in the Oxbow Public Market, Hudson Greens and Goods is a small, family market best known for its locally sourced goods from family-owned farms and artisan producers. The market is stocked with organic fruits and vegetables, a full selection of curated pantry and household items, handmade chocolates, and a popular juice and smoothie bar open every day from 10am to 3pm. This anchor location in the Oxbow Market is the perfect place to pick up specialty items, hard-to-find produce, and spices after a day of shopping at the Oxbow Public Market.

644 First St Napa, // 707-226-6569

www.oxbowmarket.com/project/Hudson

OAKVILLE GROCERY

Oakville Grocery has been a wine-country institution since the late 1800s; the first record of its opening was in 1874 as P. B. O’Neil’s “dry goods, groceries, and hardware store.” Since its inception, the idyllic locale has endured growth, decline, expansion, prohibition, two world wars, and the Judgement of Paris. In 2019, as part of his appreciation for the authentic and relevant history of Napa Valley, Jean-Charles Boisset brought the Oakville Grocery into the Boisset Family portfolio and restored it, recharging its vibrant past and present for “locals, visitors, wine drinkers, vintners, hungry neighbors, and culinary connoisseurs.” The small store

touts “the best of California,” showcasing purveyors of goods with high standards for quality, purity, sustainability, and locale. For a small slice of real estate, the market has a formidable footprint, complete with a gourmet deli, a bakery that makes mouthwatering sandwiches to order, bountiful salads, wood-fired burgers, and brick-oven pizza. They also have an espresso bar, serve local beer on tap and tout one of Napa’s world-class wine selections, all of which can be taken to go, packed for a picnic, or enjoyed relaxing at one of the outdoor picnic tables.

7856 St Helena Hwy, Oakville

www.oakvillegrocery.com

OSPREY SEAFOOD MARKET

Since brothers Mike and Pat Weinberg opened its retail location on Wine Country Avenue in 2002, Osprey Seafood Market has

Brown’s Valley Market popular deli counter

Photo by Laura Larson

Oakville Grocery // Photo by Scott Chebegia

Proprietor of Sunshine Foods, Jay Smith with grandson, Jeffery courtesy of Sunshine Foods

supplied Napa’s residents and restaurants with some of the area’s best quality seafood and highest quality service. The small market carries a wide variety of locally sourced fresh fish and shellfish and a variety of accoutrements to order for direct customers, local restaurants, wineries, and chefs. In addition to their fresh catch, they also have fish and live lobsters shipped in overnight from the East Coast. Locals flock to score their weekly poke bowl specials, hand-wrapped shrimp summer rolls and during Dungeness Crab season, the lines wrap around the block.

1014 Wine Country Ave., Napa www.Ospreyseafood.com

RANCH MARKETS

Opened by Art & Judy Housley in the late 1970s, Napa Valley’s Ranch Markets serve two locations in the valley; the original, opened in 1976, is located on the south end of Solano Avenue, and the other, Ranch Market Too, which opened in 1977, is located on Yountville’s main drag, Washington Street. In 2008, their son Arik Housley took over the family business. Both locations are considered convenience

stores, with a great selection of sundries, pantry items, grocery items, locally sourced goods, and an admirable selection of local wines, beer, and liquor. Both locations have an on-site deli (the Yountville deli is now independently owned) well-known for fresh sandwiches and to-go items. Ranch Market Too is the original site of Velo, where they fire up freshly made pizzas to order. Open seven days from 6am–9pm.

4215 Solano Ave., Napa 6498 Washington St., Yountville www.ranchmarketsnapavalley.com

SUNSHINE FOODS

Opened in 1975 by Dale Smith, Sunshine Foods has been a family-focused operation. Passed on to son Jay, he and his sons manage and run the business. Mark Smith serves as the store manager, and Matt Smith runs the wine shop, which has been touted as one of the most interesting and eclectic in the area. There is also a 4th Generation of Smiths on site, with three of Jay’s grandchildren active in the business. The “community-minded market prides itself on catering to the needs of the local patronage, going above and beyond to source and provide their customers with whatever they ask for and stocking hard-to-find products. Referred to by foodies and local chefs as a “Chef’s Pantry,” their specialty area are their high-quality perishable items, such as produce, seafood, meats, and gourmet cheeses. Their made-to-order items are also top-rated; the deli, bakery, and antipasti bar are popular for gathering, always brimming with fresh orders. Sunshine Foods prides itself on its certification as a Blue Zone Market, which promotes longevity through healthy living.

1115 Main St. Saint Helena www.sunshinefoodsmarket.com

Osprey team, L-R: Stephen Juve', Sylvia Ledesma and Tommy Keefe

Photo by Laura Larson

Sonoma County’s

 BY LAYNE RANDOLPH

St. Francis Winery and Vineyards // Photo by Layne Randolph

The ribbon of vineyard-lined roadway from Napa Valley to Sonoma County (or vice-versa) is home to miles of history and exceptional wine in a relaxed, tranquil setting. The mostly two-lane rural Highway 12 winds through beautiful pastoral valleys framed by the Mayacamas and Sonoma Mountains. This area tells a story; the roots of its vineyards run deep, and the region’s wineries, some dating back to the 1800s, stand as testaments to a heritage that predates Napa’s emergence.

Highway 12 travels right through the town of Sonoma, not to be confused with the Sonoma Valley AVA or the larger Sonoma County that contains it all. Yes, the word Sonoma is confusingly repetitive, which may be why many people refer to all these simply as “Sonoma.” For the California wine country enthusiast, a trek along Highway 12 to explore its history, breathtaking beauty, hidden gem wineries, and award-winning restaurants is worth adding to any weekend itinerary.

SONOMA HIGHWAY

Sonoma Valley is considered the birthplace of California's wine industry, and it became the first Sonoma County AVA in 1982. It’s home to over 14,000 acres of vineyards and 80 wineries. The stretch of Highway 12 between Santa Rosa and Sonoma is known as the Sonoma Highway.

B.R. COHN WINERY

On Sonoma Highway, the charming B.R. Cohn Winery in Glen Ellen is beyond picturesque, especially in autumn during its Olive Oil Festival, with the rolling hillside vineyards of red, gold, and orange surrounding the winery. Spacious outdoor seating and a 160-year-old Picholine olive grove make for a glorious cinematic panorama. B.R. Cohn was founded in 1984 by Bruce Cohn, manager of the Grammy award-winning band The Doobie Brothers. With its beautiful estate, olive groves, and vineyards, B.R. Cohn is the perfect spot for events and for capturing stunning photos. Walk-ins are welcome, but reservations are required for groups of six or more. // www.brcohn.com

ST. FRANCIS WINERY & VINEYARDS

St. Francis Winery is another must-see on the Sonoma Highway. Upon entering, visitors first notice the winery’s stunning mission-style bell tower. The winery is named after St. Francis of Assisi and hosts

a Blessing of the Animals fundraising event each fall to support animal charities. The family-owned and operated winery emphasizes quality winemaking and sustainable practices. They produce wines from Bordeaux grape varieties, such as Cabernet Sauvignon, Merlot, and Cabernet Franc. The winery offers extensive culinary experiences and pairings prepared by Executive Chef Peter Janiak. Options like Parsnip Bisque and Five Spice Pork Belly make St. Francis an excellent lunch and winetasting spot. The vineyard trolley pedal tour is highly recommended, but reservations are needed. // www.stfranciswinery.com

LANDMARK VINEYARDS

Kenwood’s Landmark Vineyards is known for its artisanal Chardonnay and Pinot Noir. Founded by the greatgreat-granddaughter of John Deere, the

Landmark Vineyards Tasting

Photo by Layne Randolph

BR Cohn // Photo by Layne Randolph

winery’s history and ownership are explained during a winery and barrel room tour with the winemaker, Greg Stach. The estate’s Reserve Tasting comprises a line-up of award-winning Chardonnay and Pinot Noir with a large charcuterie platter and a knock-out view of vineyards and the Mayacamas Mountains beyond. // www.landmarkwine.com

CHATEAU ST. JEAN WINERY

Chateau St. Jean is a château-style estate that exudes Old-World charm and elegance. The winery began as an aristocratic summer home in the 1920s and features an architectural design reminiscent of French estates. The restored home still anchors the grand estate, but huge outdoor spaces exist for tastings, events, and bocce ball courts, and some cordoned-off sections are exclusively for club members. Chateau St. Jean is known for its flagship wine, Cinq Cepages, which routinely garners critical acclaim. Multiple educational and fun tasting experiences exist, like the Bocce, Bordeaux, and Burgundy Experience.

Dejeuner au Chateau includes sandwiches or salads with ½ bottle of wine per person and a reserved picnic table in the redwood grove. // www.chateaustjean.com

HAMEL FAMILY WINES

Just past the traditional, historic Highway 12 wineries, we find something almost out of place in Sonoma Valley: Hamel Wines. Modern and cutting-edge, Hamel’s tasting experience is ideal for wine geeks who can’t get enough of volcanic soil and concrete eggs. The Hamel team is serious about viticulture and brought in Chilean-born terroir specialist Pedro Parra to study their micro terroirs and root growth deep beneath the topsoil. Using soil pits he could stand in, Parra unearthed priceless knowledge that caused major shifts in Hamel's vineyard management.

Hamel’s Reserve Experience combines excellence and decadence. It begins with a Smoked Trout Roe, Fava Bean, and Potato Tartlet paired with Reserve Sauvignon Blanc followed by generous bites of Durac Pork Chop with Romesco, Painted Hill Ribeye with Garden Herbs, and Niman Ranch Lamb Chop, all prepared by an onsite chef and paired with an exquisite selection of the winery’s Cabernet Sauvignons. An endearing detail: The badger on the label denotes the Hamel family’s love of the University of Wisconsin, the alma mater of three generations. // www.hamelfamilywines.com

View at Repris Wines

Photo by Layne Randolph

Chateau St. Jean

Photo by Layne Randolph

Buena Vista Caves

Photo by Scott Chebegia

MOON MOUNTAIN

According to 19th-century American novelist Jack London, who was honored with Jack London State Historic Park on Sonoma Mountain, the Native American word Sonoma means “valley of the moon.” Moon Mountain, considered California wine country’s most remote post-volcanic destination, sits above Sonoma Valley just off Highway 12 and was awarded AVA status in 2013. This stretch of highway is sometimes called “The Valley of the Moon Scenic Route.”

REPRIS WINES

Repris owns the historic Moon Mountain Vineyard overlooking Sonoma Valley on the steep western slopes of the Mayacamas mountain range. Over three million years ago, volcanoes erupted here and created what’s now known as Sonoma Volcanics, a thick layer of alternating flows of andesite, basalt, and volcanic tuffs over 1,000 feet deep. ATV tours of the vineyards give extraordinary on-high views of the prehistoric topography. It was first identified as an excellent vineyard site by Northern California’s pioneering winemakers in the 1880s, and the winery’s extensive (18,000 square feet) wine caves were carved out of the volcanic hillside. With its proximity to the Petaluma Gap and San Pablo Bay, vines benefit from nighttime cooling influences, critically important for acid retention and shown in their stunning Bordeaux- and Rhônestyle wines. Tastings are by appointment only, and the wine can only be purchased by members or guests on the day of their visit. // www.repriswines.com

SONOMA

The Sonoma Plaza is home to the last Spanish mission in California, Mission San Francisco Solano. These are the stomping grounds of the wine country pioneers. Before Napa Valley and before today’s Sonoma County, this was the happening place.

BUENA VISTA WINERY

Buena Vista Winery is a California Historic Landmark and a must-visit for wine enthusiasts interested in a great education on California wine history. Founded in 1857 and restored by JeanCharles Boisset in 2011 after adding it

to the Boisset Collection of wineries. Buena Vista is California’s oldest continually operating premium winery. Agoston Haraszthy, the self-proclaimed “Count of Buena Vista,” established Buena Vista and introduced over 487 European grape varieties and advanced winemaking techniques, setting the stage for the future growth of the wine industry. Take a guided tour for a stroll through Sonoma’s viticultural past. For parties under eight people, reservations are not required. // www.buenavistawinery.com

SCRIBE WINERY

Siblings Andrew, Adam, and Kelly Mariani acquired an abandoned turkey farm with a broken-down hacienda—a former Prohibition-era speakeasy—in 2007. They brought it back to life to become an Architectural Digest-worthy tasting room and the heart of the Scribe brand. The Hacienda, as it is commonly known, is a charming fusion of rustic California heritage and California-cool style. Adam explained how they got their name. “It gets back to reviving this estate that was such a prominent place in California wine history and retelling—transcribing—that story. It’s also how we make our wines—honest, transparent—we’re scribes of the land.” Reservations to visit are available exclusively to members of the Scribe Viticultural Society. // www.scribewinery.com

BLUE FARM WINES

Blue Farm Wines is a 100 percent women-owned and operated boutique wine producer focused on crafting limitedproduction, single-vineyard Pinot Noir and Chardonnay. Steered by lauded winemaker Anne Moller-Racke, highly regarded for her expertise and experience in cool-climate winemaking, Blue Farm Wines prioritizes sustainable farming practices in their vineyards. They take an environmentally conscious approach, focusing on organic

Concrete Egg at Hamel Family Wines

Photo by Robert Berg, courtesy of Blue Farm

and biodynamic methods, which promote biodiversity and the long-term health of the vineyards. // www.bluefarmwines.com

CARNEROS AVA

THE DONUM ESTATE

Attention Art lovers. Visiting The Donum Estate is like stepping into a wonderland, bringing to life a delicate balance among wine, land, and art that

RESTAURANTS

FOLKTABLE

Folktable is just outside the town of Sonoma. Under the direction of Bravo Top Chef star and Executive Chef Casey Thompson, it was one of just three North Bay restaurants to receive Michelin Guide’s 2021 Bib Gourmand distinction. Casey and her team highlight Sonoma’s agricultural abundance, using micro-season fresh ingredients sourced from its organic gardens. // www.folktable.com

ANIMO

Creative and flavorful are words often used to describe the Michelin Guide restaurant Animo. Animo has become a hit in just over a year of opening with its innovative

has made it an international destination. They own one of the largest private sculpture collections in the world, with more than 50 monumental works of art (and counting), a third of which are site-specific commissions, strategically placed among the rolling vineyards and expansive landscape. Guided tours are available via ATV.

Located in the Carneros AVA that straddles the Sonoma and Napa Valleys, Donum is a world-class leader in estategrown, single-vineyard, single-appellation Pinot Noir and Chardonnay. It is also one of the first wineries in Sonoma County to receive the Regenerative Organic Certification. Tastings are by appointment only. // www.thedonumestate.com

Basque-Korean cuisine and location just west of downtown Sonoma. Chef Joshua Smookler and his wife, Heidy, focus on open-hearth cooking, with signature dishes like Iberico Pork and Whole Grilled Turbot, which is flown in every week from Galica, Spain, and aged for over a week to intensify its flavor and texture. // www.instagram.com/animo_restaurant

The restaurants and wineries along Highway 12 in Napa Valley and Sonoma County are more than just places to sample exceptional food and wines - they are a glimpse into the past and a reminder of the pioneering spirit that created this worldrenowned region. This is more than a road to get somewhere; it’s a region to stop in and stay a while.

Chef Josh Smookler with Guests at Animo Restaurant // Photo by Laura Larson

Folktable Restaurant

Photo by Layne Randolph

'The Care of Oneself' by Elmgreen & Dragset at Donum Estate // Photo by Layne Randolph

BLUE FARM WINES

“If You Plant It, They Will Come”

 BY LAYNE RANDOLPH | PHOTO COURTESY OF BLUE FARM WINES

The wine industry is rife with examples of generational wineries. For centuries, inheritance was limited to male descendants, but in the last 50 years, it has become more common for women to inherit. We are entering a new era in which those female torchbearers are now the ones passing down. With women making up only about ten percent of California winery owners, it is significant when they pass the torch not only within their own families but to their daughters.

Moller-Racke’s daughter, Hannah Gropman, grew up playing hide and seek in the Blue Farm vineyards. She said, “After going away for college, I decided to return and pursue my interest in wine.” Having gained experience at other wineries, Gropman joined Blue Farm full-time.

Gropman brings her own set of ideas to the table—like biodiversity. “We moved to be fully organic, which was a great start but doesn’t necessarily help build more of an ecosystem. It was very important to add biodiversity since vines are selfpollinating. I got two hives and planted a pollinator garden with mostly native, drought-tolerant pollinator plants with different bloom times, so something is always growing. Watching a little part of our farm really come to life was amazing. If you plant it, they will come!“

Whether it is the female leadership, the move to biodiversity, or the motherdaughter dynamic, it is working. Case explained, “When we started, there were around 50 club members. Now, there are over five hundred.”

Winemaker and Blue Farm Wines

Founder Anne Moller-Racke staked her claim in Sonoma when she planted four Pinot Noir clones behind her blue Victorian farmhouse in 2001. It was the beginning of a much larger vision: To cultivate a deep connection to the land and grow world-class Pinot Noir and Chardonnay, eventually launch Blue Farm Wines, and one day pass along her winemaking knowledge and possibly a wine business to her daughters.

In an industry traditionally dominated by men, Sonoma’s Blue Farm Wines stands

apart; it employs only women. Before founding the winery, Moller-Racke had built quite a name for herself. She founded Sonoma’s The Donum Estate, collaborated with world-renowned winemaker and vineyard expert André Tchelistcheff, and helped establish the Carneros Wine Alliance. Blue Farm Estate Director Jessica Case explained the impact of working in a femaleled environment. “I’m so proud I get to work directly with Anne; I’ve had the chance to learn from a powerhouse woman in the wine industry, a real trailblazer.”

Gropman is in the learning phase at Blue Farm and has the priceless opportunity to be schooled by one of the best—her mother. “I have my hands in all aspects; I do our field scouting for our different vineyards, I help in the cellar during harvest, and I also help with our hospitality/events and social media. Farming is one of my primary interests. It has been an exceptional experience to grow with this land and become even more connected to it.”

Moller-Racke agreed. “It is amazing to grow something that gets better with age, that you know you can pass on to your family. That makes what we do more fulfilling, and you can taste it in the wine.”

Anne Moller-Racke and Hannah Gropman

Heritage and Community at ENRIQUEZ ESTATE WINERY

there was a lack of low-key authentic Sunday morning events in the area. I thought, ‘What better way than to start the day with a delicious brunch, wine, live music, and family and friends in the vineyard?’”

The brunches continue to attract a new customer base and are an opportunity for Enriquez to mingle with guests. “We keep them small enough where I get a chance to talk to everyone who attends. This allows me to answer any farming and winemaking questions they have as they walk around the vineyard tasting our wines.”

Of course, Enriquez Estate is buzzing throughout the year, still hosting intimate, personal tasting experiences. Wine club members even get a complimentary tasting in their home once a year, no matter where they live in the United States – of their small-batch Pinot Noir, Tempranillo, and unique white varietals from Northern California, like dry Muscat and their Brisa blend of Sauvignon Blanc, Muscat, and Chardonnay. If out-of-towners hope for a more immersive stay, Enriquez Estate Winery offers a two-bedroom, onebathroom accommodation deemed the Milkbarn Cottage at their estate vineyard. “I also love creating itineraries for guests staying in the Milkbarn cottage or wine club members visiting from out of town. I always include another Mexican-American winery for them to visit during their trip.”

Pinot Noir is their estate grown varietal, which is ironic since the first time the Enriquez family went wine tasting in Sonoma was with a small Pinot producer. After a fateful turn of events, a spoiled family ski trip to Lake Tahoe turned into a Sonoma wine tasting. “I remember looking over at my dad and saying this is what we should be drinking," recalled Enriquez.

At this family-owned micro-winery, proprietor Cecilia Enriquez celebrates her Mexican heritage year-round. With the upcoming Hispanic Heritage Month (September 15 through October 15), there’s even more reason for the first-generation Mexican-American to honor her roots, and this year she’s using the estate’s famed Brunch in the Vineyard event to further her impact.

“Mexico’s Independence Day is September 16, and seeing how Sonoma County has taken to supporting their Hispanic community, we joined in on the fun,” shared Enriquez, adding that they usually partner with a non-profit for added impact. “Last year, we were able to partner

with Nuestra Comunidad…We love to help our community when we can.”

On Sunday, September 17, Enriquez Estate Winery teams up with Chef Robert of SoCo Paella for a menu of paella mixta –Spanish short grain rice with shrimp, fish, chicken, pork and seasonal vegetables, and patatas bravas. The brunch marks the return of one of the winery’s most popular and now the most exclusive events, as the series is limited to only one spring and one fall event annually.

“The brunch came about in 2019 when brainstorming what type of events we could do that would attract both locals and tourists,” explained Enriquez. “Wine dinners are fairly common, and I noticed

Now, the Estate is adding Tannat and Cabernet Franc to its portfolio – the latter was just released. “As I’ve learned about wine in my personal wine journey, I’ve discovered a bunch of amazing varietals that are underrepresented,” said Enriquez on the reason for expanding. “We as humans are such creatures of habit that if I can get you outside your comfort zone by exposing you to a varietal besides the main Pinot Noir, Cab Sauv, Chardonnay, etc., then I feel like I’m serving the purpose I was meant to do in wine.”

 BY JILLIAN DARA | PHOTO COURTESY OF ENRIQUEZ ESTATE WINERY

HEALDSBURG’S SINGLETHREAD WINES PROGRAM Venturing into the World of Fine Wine, Champagne, and Saké

 BY LAYNE RANDOLPH | PHOTO COURTESY OF SINGLETHREAD

SingleThread Wines is part of the three-Michelin-starred SingleThread Restaurant – honored by the ‘World’s 50 Best’ as one of the top 50 restaurants worldwide. The restaurant's menu is seasonally inspired by the SingleThread Farm at Dry Creek – a 24-acre biodiverse farm a few miles down the road, which many of the local Dry Creek winemakers also call home. SingleThread’s wine program recently received the Wine Spectator’s Grand Award for the third year. Wine Director Chris McFall oversees the wine program, and Julien Tremblay manages the online wine shop - an extension of the wines offered in the Restaurant.

McFall is proud of the large offering of Sonoma County wines in the Wine Shop. “It’s a privilege to work with Sonoma wineries. Our wine list, which is 158 pages  and growing, shines a lot of light on Sonoma County producers, specifically those near and dear to us and who have stuck with us since the beginning of the program.”

“The beginning” refers to the Covid pandemic, when SingleThread—like many others—was forced to close, and the team decided to pivot and innovate.

Tremblay shared, “We have over 300 unique wines online right now, and that’s only growing. And so, each week, we highlight producers we’re excited about, wines that are right here in our backyard in Sonoma or from the far reaches of Italy. So, it’s fun to give those producers spotlights they may not have otherwise, and we talk about why we’re excited about them and where they fit in the wine world.“

Two specialized subscriptions are on offer at SingleThread Wines: Champagne and Saké. “With the monthly Champagne Subscription, we hand-pick old-guard staples or something new, fresh, and exciting that leads to curiosity about the program and allows us to bring some cool bubbles to people’s living rooms.”

Tremblay shared, “The quarterly Saké Subscription puts together something special that ties in with the Japanese-inspired menu we have here while showcasing incredible and unique sakés.”

Sonoma wines are included in the collection, and for each vintage, the team selects a local partner to make a SingleThread label wine. McFall explained, “Every year, we

make wine with a local producer chosen based on ethos matching and a sustainability focus. We commission a winemaker or a local producer to produce a wine every year. So, for example, the one we have offered on the program right now is from Scott and Jenny Schultz and their fabulous winery Jolie-Laide: 2021 Trousseau Gris from the Fanucci-Wood Road Vineyard in the Russian River Valley.”

“We’re working with Marine Layer Wines on a red wine—a beautiful expression of Grenache that will be nice for the wintertime—we trust them to make the magic happen there in that bottle.”

A thread runs through the partnerships, selections, and highlighting of wine and saké. McFall shared, “We strongly believe that wine is always inclusive, never exclusive, and that transcends past the doors to the restaurant.”

www.singlethreadwines.com

ELEVAGE LUXURY WINE TOURS Elevates The Napa Experience

 BY

Elevage Luxury Wine Tours proprietor Jorge Guzman knows Napa. He grew up playing in the vineyards in which he eventually worked. He knows every backroad and every winery and every hotel and restaurant. Cherished local friendships with those in the wine and hospitality industries have provided him with the insider connections that allow him to share the heart of Napa with his many clients, and a knack for storytelling makes him a compelling host. Simply put, Guzman is the ultimate guide to a Napa that he knows like the back of his hand.

Guzman founded his wine tour company just one year ago, but he has found ready success in curating unique itineraries for the small groups and individuals that he transports within his Ford Explorer XLT or Ford Expedition. Yet, he is more than a driver; he is a storyteller with an intriguing collection of wine country tales to tell. His superpower is in his relationships. A lifelong Napa resident, Guzman knows the people that make Napa hum, and thus, he has access. He can score that hard-to-book dinner reservation at the most coveted restaurant, recommend the ideal hotel or

resort that matches particular interests, and introduce his guests to hidden gem wineries unbeknownst to the general public.

“I do my research,” says the genial Guzman, whose enthusiasm for his profession is palpable. “I experience the wineries myself, and I tour the hotels and resorts. Having grown up in this valley, I know just about everyone; I know the ins and outs. Connecting and communing over food and wine is part of my family heritage.”

Guzman curates his variety of selective winery tours based on guest preferences and requests. Every tour is bespoke; no two

are ever the same. While Guzman conducts the vast majority of his tours personally, he offers a particular vintner-led tour in which an experienced winemaker provides an in-depth look into a boutique winery of guest choice, delving into the winemaking process, the wines, and the stories behind each, followed by a farm-to-table food/wine pairing lunch. Guzman’s “Wellness & Wine” tour offers guests the opportunity to enjoy an early morning hike within some of the region’s best scenic trails, followed by a taco breakfast, and afternoon wine tasting.

“It’s always inspiring to see someone grow and thrive in their career, especially when it’s something they’re passionate about, like wine,” said longtime industry friend Cynthia Vega. “Jorge has been able to use his knowledge and talents to create truly memorable experiences for others; he’s a skilled curator, native to Napa Valley, known for organizing exceptional food and wine events in an area filled with inventive individuals who strive to create innovative wine tasting experiences.”

www.elevagelwt.com

FRAN MILLER | PHOTOS COURTESY OF ELEVAGE LUXURY WINE TOURS

“Having grown up in this valley, I know just about everyone; I know the ins and outs. Connecting and communing over food and wine is part of my family heritage.”

La DoLce Vita Napa Style

Where to find Italian varieties in the Valley

 BY JILLIAN DARA

Photo courtesy of Palmaz Vineyards

Napa Valley’s history with Italian varieties dates back to the late 1880s when it is reputed that Sangiovese was first planted in Sonoma County, presumably by Italian immigrants. It wasn’t until a century later that these Italian varieties gained enough traction to stand out against the prolific Cabernet Sauvignon produced here. The 1980s saw a resurgence of Sangiovese after Piero Antinori, of the legendary Tuscan winemaking Antinori family, planted the thin-skinned grape at Antica Napa Valley in Napa. This paved the way for other Italian varieties as winemakers began experimenting and innovating with grapes outside their native land. Here are some of the most popular varieties still found in the Valley today.

Sangiovese

Sangiovese is arguably the most important grape in Italy, known for its role in Chianti, the designated red wine from the eponymous region in Tuscany, of which the wine must be produced with at least 70 percent of the grape. Outside of Chianti, the variety is just Sangiovese, bearing the name of the humble grape behind the liquid like many other common varieties. The grape requires fertile soils and hot, dry climates – just like Cabernet Sauvignon. So, for local producers wanting to make Sangiovese, it’s a gamble to overlook Napa Valley’s most prominent grape for a more niche style in this part of the world.

Most of the few Napa-based producers of Sangiovese do so in small parcels. 601 Cellars, a small, family-owned producer, makes less than 150 cases of 100 percent Sangiovese and Sangiovese Super Tuscan (80% Sangiovese, 8% Cabernet Sauvignon, and 12% Merlot) with grapes from the Pope Valley. The wine is handcrafted and aged two to three years in barrel, then at least one year in bottle. Gargiulo Vineyards also shines a spotlight on Sangiovese in the Valley with Aprile, their Super Tuscan from a majority of Sangiovese (usually around 94 percent), and the rest of

Cabernet Sauvignon. Other noteworthy producers include Robert Biale Vineyards – Nonna’s Vineyard, Pestoni Family Estate, Villa Ragazzi, and Pure Cru – Sangio Vetta.

Nebbiolo

In Piedmont, Nebbiolo is renowned for its display in Barolo and Barbaresco, both bold, full-bodied ageable red wines with exceptionally powerful tannins. There can be some confusion around this grape as it is often compared to Pinot Noir, yet it produces wines of no similarity. The likeness comes from both grapes’ light color and paleness, finickiness to ripen, and ultimately being terroir-expressive in the final product of wine. In its native form, Nebbiolo tends to express notes of damp earth and forest floor, but in Napa, particularly at David Arthur Vineyards, one of the few vintners producing a Napa Nebbiolo, the wine showcases more dried fruit and baking spices. David Arthur describes his Nebbiolo as having “classic Old World characteristics with New World flair,” with the most recent vintage (2019) spending 30 months in French oak and then aging in the bottle for one year before release. Round Pond Estate also creates a proprietary Nebbiolo and, more uniquely, a

Rosato di Nebbiolo. The perfectly pink-hued wine is produced from Nebbiolo grapes specifically allocated for this rosé, with the grapes picked earlier (lower sugars) than those used in the 100 percent red.

Sagrantino

About 90 percent of this thick, darkskinned grape grows in Central Italy’s Umbria, where its highest expression is showcased in the Montefalco Sagrantino DOCG wines. The wine is brooding with dark fruits of blackberry and cherry, spicy and earth characteristics, and high tannins – it’s often referred to as Italy’s most tannic variety, even above Nebbiolo.

With such a concentrated growing region, it’s quite special to have a presence of this variety in the Valley, only produced by Benessere Vineyards in St. Helena. The Italian-focused winery shares that Sagrantino is always among the last varieties to ripen. However, due to St. Helena’s moderate conditions, it consistently develops the desired flavors and tannin structure before being handpicked. Benessere uses French oak barrels for at least 18-month maturation before bottling without fining or filtration.

From northern Piedmont’s Barolo to Tuscany’s Chianti Classico right down to Sardinia’s Vermentino, Italy is one of the most prolific winegrowing regions in the world with some 400 styles of native grapes (of 2000) used in commercial production. It’s no wonder, then, that some of those grapes found their way here to Napa Valley – Sangiovese, Muscat, and Vermentino, to name a few – as winemakers across the Valley now demonstrate quality over quantity when it comes to the Italian varieties in their portfolio.

Photo courtesy of David Arthur Vineyards

Vermentino

Moving onto white varieties, Vermentino is a primary grape of Sardinia; the lateripening grape flourishes in its warm, dry climate but can also be found in pockets throughout Piedmont, Liguria, and Umbria. It might have previously been considered a wine geek’s favorite style with its intense nose of citrus fruit and herbs like thyme, but it’s found a modern audience for its fresh style that

immediately transports imbibers to the Mediterranean. Vermentino isn’t as widespread in Napa, but Neal Family Vineyards has succeeded with the grape after planting it in 2019 in Rutherford. Proprietor and winemaker Mark Neal recognized the parallels in soils, terroir, and Mediterranean climate this AVA has with Vermentino’s favored Sardinia and now produces a round, medium-bodied wine with aromas of nectarine and notes of citrus and minerality on the palate.

Ribolla Gialla

Ribolla Gialla is an ancient grape from the Friuli region of Italy. The wine is light-bodied and primarily floral but balanced with citrus notes. It’s less popular to see Ribolla Gialla produced outside of Friuli and the bordering Slovenian vineyards. However, in Western Oak Knoll, Matthiasson Wines grows seven rows of Ribolla Gialla in their home vineyard. They originally grafted the variety onto 15-year-old Merlot vines when they purchased the property in 2006, and now they produce an elegant expression that tastes like hazelnuts and Meyer lemon that finishes with a stony minerality.

Muscat

One of the earlier Italian varieties to be introduced to Napa in the 19th century, Muscat, or Moscato as it’s called in Italy, is still here today. It is one of the oldest cultivated grape varieties, with some 200 geniuses worldwide. In Italy, Moscato is

prevalent and shows versatility, used in Asti’s dry sparkling expressions, Tuscany’s Moscadello di Montalcino, and Puglia’s Moscato di Trani. The wines it produces are typically sweet and fruity but with low acidity. In Napa, Palmaz Vineyards began experimenting with Muscat in 2002, creating a Florencia Muscat wine every vintage. Their current release is 2021 and described as “sweet yet full of depth” with aromas of honeysuckle and ripe kumquats that open to bright fruit on the palate.

NVL wine

Napa Valley’s history with Italian varieties dates back to the late 1880s when it is reputed that Sangiovese was first planted in Sonoma County, presumably by Italian immigrants.

Photo courtesy of Neal Family Estate

Photo courtesy of Matthiasson Winery

Italy’s Prosecco Heartland: Conegliano Valdobbiadene

 BY FRAN MILLER

Photo by Arcangelo Piai

Like a Van Gogh painting come to life, Conegliano Valbobbiadene’s undulating mosaic of hillside vineyards can’t help but captivate. Located north of Venice, just below the Alpine-Dolomite areas of Veneto, the 2019 designated UNESCO Heritage site is the heartland of Italy’s top-quality Prosecco production. Featuring breathtaking vistas of wooded hillsides, charming hamlets, and vines as far as the eye can see, the setting, selected by The Cité des Civilisations du Vin in Bordeaux as one of the world’s 22 most outstanding wine landscapes, is uniquely mesmerizing.

Conegliano Valdobbiadene is the dynamic nucleus of a larger area that represents the entire world of Italy’s iconic Prosecco wine, known generally as a fun, fruity and floral bubbly and the additive to cocktails such as the Bellini and the Aperol Spritz. But the Prosecco Superiore produced in this Denominazione di Origine Controllata e Garantita stands on its own.

The Pyramid

The region’s varied panorama of natural environments includes several Denominations: Conegliano Valdobbiadene Prosecco Superiore DOCG, Asolo Prosecco Superiore DOCG, and Prosecco DOC. The three correspond to areas that differ in size and landscape, the production complexity of which is represented in a theoretical pyramid. The base is Prosecco DOC, produced in a vast area that includes nine provinces in the Veneto and Friuli Venezia Giulia regions. In the central part of the pyramid is Asolo Prosecco Superiore DOCG, and Conegliano Valdobbiadene

Prosecco Superiore DOCG is at the top. The region’s output represents the topquality expression of Prosecco; the finest interpretations are known as “Rive.” And at the pyramid’s summit is Superiore di Cartizze DOCG, the “Grand Cru” of Conegliano Valdobbiadene. So superlative is this small region that just one vineyard hectare is valued at more than $2M euros, making it Italy’s second highest valued wine land.

The Terrain

The official description for Conegliano Valdobbiadene’s patchwork series of steep, rugged, east-to-west, valley-interspersed slopes is “hogback.” Over the centuries, the area’s inhabitants have adapted to the challenging environment, shaping

its inclines while perfecting agricultural technique, illustrated by the ciglioni, a type of terrace covered not with stones but with grassy soil that helps reinforce the slopes and reduces soil erosion. The result is a quilt-like, layer-upon-layer topography that is at once chaotic yet ordered. More than 200 producers and 3000+ growers call the region home. All are focused on small production, highelevation winemaking where the region’s extreme terrain dictates that all harvesting occur painstakingly by hand.

Prosecco vs champagne

The Prosecco made here is a beautiful, high-quality product with a general retail price that belies the artisanal aspects. Consumers often compare Prosecco

Photo by Arcangelo Piai

Photo by Fran Miller

Photo courtesy of Duca di Dolle

(which contains at least 85% of the Glera grape; traditional varieties used for the additional 15% include Verdiso, Bianchetta Trevigiana, Perera, and Glera Lunga) to more costly champagne, reasoning that Prosecco’s lower price must naturally equate to lower quality, a misconception that unfairly maligns what can be an equally elegant wine. The fallacy is partly due to champagne’s savvy marketing, and the making of Prosecco is a bit less labor intensive (outside of the strenuous harvest.) Prosecco is made using the “Martinotti Method” (or tank method), where the second fermentation takes place in tanks, as opposed to champagne’s “Methode Traditionnelle,” which requires more production hours and is bottle fermented. Yet Conegliano Valdobbiadene’s Proseccos Superior DOCG are every bit as sophisticated, sublime, and sparklingly satisfying as fine champagne, with an added bonus of a lower overall ABV; most average 11%, making them eminently drinkable nearly any time of day, and that is how Italians feel Prosecco is meant to be enjoyed.

Wineries to Visit

Though less than an hour’s drive or train ride from Venice, the region is relatively crowd free. Spanning 18 square miles of Europe’s first official wine route, the Prosecco Road, and 15 small communes (towns), each more charming than the next, the area features a rich history, authenticity, and warm hospitality at wineries such as Collalto, where the family’s centuries-old Castello San Salvatore sits high on a hill, surrounded by the most extensive wine-growing estate in Conegliano Valdobbiadene. Tour the historic cellars and the castle, and discover the history that has linked the Collalto family to wine production in this region for over a thousand years. // www.cantine-collalto.it

At Prapian, old and new converge at this family-owned estate, where Prosecco is crafted within state-of-the-art facilities using certified organic grapes. Octogenarian founder Filiberto Sacchetto works alongside his son Paolo and daughter Beatrice to create elegant wines that can be sampled at a massive solid elm table overlooking the surrounding countryside. // www.prapianvini.it

The charismatic Gianluca Bisol oversees his family’s Bisol 1542 winery, which boasts five centuries of history and 21 generations of winemaking. Tour the historic cellar, and taste your way through the various crus, each of which has a story,

such as the popular Jeio label, named for Gianluca’s grandfather Desiderio “Jeio” Bisol, whose vision and constant search for the best vineyard land plots have led to a product of great distinction and sublime taste. // www.bisol.it

Where to Dine

The region’s cuisine matches the elegance of the wines. Consider lunch at Salis, where two terraces allow for al fresco dining while overlooking the prized Cartizze hilltop. Owner and chef Chiara Barisan crafts original “beyond pasta and pizza” dishes that are as beautiful as they are delicious, such as tortelli stuffed with blue crab and Jerusalem artichoke cream. www.salisristorante.it

For dinner, Il Capitello offers a warm and welcoming environment where tradition meets innovation. Seasonal menus feature unique dishes made with the highest quality local ingredients. The Possamai family, in the restaurant business since 1968, operates this lovely spot with a gracious hospitality that is illustrative of that within the entire region. // www.ilcapitello.com

Stay Overnight

With so much to explore, a multi-night stay is essential. The charming and centrally located Duca di Dolle Relais (also a Prosecco Superiore producer) provides an ideal home base. Historic architectural elements and furnishings combine with modern amenities for an authentic Italian countryside stay. The vineyard adjacent swimming pool and pool deck with chaise lounges provide the perfect spot to relax after a day of Prosecco Superiore tasting. // www.ducadidolle.it

Photo by Fran Miller

Photo by Fran Miller

Photo courtesy of Tenuta Prapian

Accelerated Yoga Teacher Training Comes to Napa Valley with CLOUD NINE YOGA

 BY SUSAN L RICHARDS | PHOTO BY ANDREA LUISA VILLA

Laura Cropper, @NapaYogaGirl on Instagram, decided to become a yoga instructor based on her desire to bring others the emotional and physical benefits of the practice she had found. She realized that it was not the yoga poses alone that brought her an inner and outer “glow” after a class, but the teacher. Her goal was to become that kind of instructor, offering restorative, stress-reducing yoga in a supportive and inclusive environment.

After an intensive month of yoga teacher training in Maui, Hawaii, Laura received her 200RYT (200-hour Registered Yoga Teacher) certification and soon after began providing multiple styles of yoga in Napa Valley through Donovan’s Wellness Solutions (DWS contracts instructors to many of the exclusive Valley resorts). Two years later, Laura returned to the lovely Hawaiian island of Kauai to complete her RYT300 certification for the Advanced Yoga Instructor certification RYT500 (Registered Yoga Teacher with 500+ hours

of training). She also added Mat & Reformer Pilates to her offerings.

When she’s not teaching yoga, Laura is a wine educator. She first came to Napa Valley in 2011 to visit friends. But like many who visit, she fell in love with Napa and never left. With a background in hospitality, she quickly found work at a sparkling winery, Domaine Carneros. Laura dove into learning about wine, holds WSET (Wine Spirit Education Trust) level 2 certification, and is a Certified Specialist of Wine (CSW). Today Laura works as an Estate Ambassador at Sullivan Rutherford Estate in Rutherford, guiding private educational winery experiences.

Inspired by her love of yoga and wine, Laura decided to offer an accelerated yoga teacher training program in Napa that combines both. In partnership with Cloud Nine Yoga School, a Yoga Alliance-approved program since 2002, and founder Erika Faith Calig, Laura will offer an immersive fourteen-day training program for 200YTT teacher certification. The program will include yoga instruction and wine-focused

fun, such as practicing yoga amongst a vineyard’s vines, wine tasting, and educational wine tours as part of the two-week experience.

The philosophy of Cloud Nine Yoga is to offer a curriculum that blends academics, intuition, playfulness, and methodology with heartfelt encouragement. The focus is on yoga for mental health and uses ‘permissionbased’ yoga that initiates practitioners into movement with invitational language.

As an instructor, Laura strives to provide an inclusive and welcoming environment for all levels of students pursuing instructor certification, “I want to create a training where students gain knowledge while deepening their yoga practice in a supportive atmosphere and enhance their ability to share both with others. This will be the first immersive yoga teacher training program of its kind in the Valley.”

Laura Cropper will begin offering the Cloud Nine Yoga program in early 2024.

Highlighting the Community’s Part in Supporting Children and Families

 BY JILLIAN DARA | PHOTOS COURTESY OF COPE FAMILY CENTER

We all have a role to play.

Raising children is a parent’s most important responsibility, and it is often the most difficult, especially when combined with other stressful situations or challenging life events. Families in our community have been greatly impacted in recent years, enduring multiple wildfires and a global pandemic.

In the wake of the pandemic, families continue to struggle as they face soaring inflation, lack of childcare, a youth mental health crisis, and housing shortages. The extreme stress that parents are facing puts their children at greater risk of abuse and neglect. In fact, there were 121 substantiated victims of child abuse and neglect in Napa County last year, but because child abuse is greatly underreported, this number is likely closer to 350.

The good news is that everyone has a role to play in strengthening families and protecting children. The Child Abuse

Council of Napa County (CAPC) launched the Mi Familia, Mi Comunidad awareness campaign to inspire Napa County residents to build a resilient, safe, and supportive community for kids and families.

“Adverse Childhood Experiences (ACEs), especially multiple traumas, can cause toxic stress, which leads to long-lasting wear and tear on the developing body and brain,” explained Michele Grupe, Executive Director of Cope Family Center, the lead agency for CAPC. “Suffering abuse and neglect, living in a home with mental health or substance abuse issues, or being homeless are childhood experiences that have an immediate impact but can also affect long-term mental and physical health. Community trauma, such as poverty, discrimination, and natural disasters, can also impact kids long-term. People who have experienced ACEs are at greater risk for health problems, including mental health issues, such as depression, anxiety, suicide, substance abuse, cancer, and heart disease.”

Mi Familia, Mi Comunidad is raising awareness about how everyone in the community has an active role in strengthening families and protecting children. “ACEs and their impact are reduced when children are connected, families are supported, and community members take positive action,” said Grupe. “We can all bolster the protective factors that support the healthy development of children and families.” These protective factors include parental resilience, concrete support in times of need, knowledge of child development, social and emotional competence of children, nurturing and attachment, and social connections.

“With greater awareness of child abuse and neglect and the knowledge of how to protect children, we can create a community that supports families facing adversity so parents and caregivers can better meet their children’s needs and create brighter futures for their families.”

SUMMER LIVING AND PROPERTY VALUES

As a real estate agent, I have witnessed firsthand the immense value that a well-designed backyard can bring to homeowners. Napa Valley’s idyllic setting, picturesque vineyards, and breathtaking landscapes provide the perfect backdrop for creating an outdoor sanctuary. By infusing your backyard living space with personalized touches such as landscaping, an inviting outdoor kitchen, or a refreshing pool, you can unlock the true magic of Napa Valley living and enhance your summer experience while increasing the value of your home.

LANDSCAPING: TRANSFORMING YOUR BACKYARD OASIS

When you step into your backyard, you want to be transported to a place of tranquility and natural beauty. That’s where the magic of landscaping comes in. With the help of skilled landscape designers, you can bring your vision to life by blending native plants, vibrant flower beds, and carefully selected trees to create a captivating tapestry of colors, scents, and textures. Imagine strolling through your garden, where each step unveils a new burst of beauty and a harmonious connection to nature that is truly captivating and unique to you and your home.

OUTDOOR KITCHEN: AN EPICUREAN PARADISE

Food brings people together, and what better way to celebrate the summer than with an outdoor kitchen designed for culinary adventures? Napa Valley residents cherish their love of good food, wine, and entertainment, and what better way to indulge in these passions than by having a gourmet kitchen in your own backyard? Turn your outdoor space into a gastronomic playground with culinary appliances, built-in grills, and spacious countertops where you can create mouthwatering masterpieces. The joy of preparing delicious meals while surrounded by friends and family is an experience that nourishes both our taste buds and our soul, and if you decide to sell, that will surely be a top selling point to your future buyer.

POOL: DIVE INTO TRANQUILITY AND LUXURY

Napa Valley’s warm summers call for a refreshing escape, and a beautifully designed pool provides just that. Pools become the centerpiece of outdoor entertainment, offering relaxation and a respite from the

summer heat. Design your very own aquatic sanctuary tailored to your preferences. An Infinity-edge pool seamlessly blends into the surrounding landscape. Or a sleek lap pool for fitness enthusiasts can be tailored to individual preferences. By incorporat ing lounge areas, or an outdoor shower, homeowners can create a luxurious oasis that rivals even the most exclusive Napa resorts and becomes a source of joy and rejuvenation.

Not only do these upgrades enhance your day-to-day life, but they also add significant value to your home. The allure of beauti fully designed outdoor living spaces in Napa Valley is undeniable. By investing in exterior areas, homeowners not only get to enjoy their personal haven while living in their homes but also reap the financial reward if they decide to sell. A well-designed backyard becomes a valuable selling point, attracting discerning buyers and potentially commanding higher prices. So, why wait? Enhance your summer living, increase your home’s value with some of these features, and enjoy the Napa Valley lifestyle to the fullest!

My mother was a REALTOR®, I’m a REALTOR®, and my daughter is a REALTOR®, so you could say that real estate is in our blood. Having pursued this profession for more than 17 years, my passion for the Napa Valley began in 1985, when I bought my restaurant in Calistoga. While food and beverage hospitality allowed me to share my love of our Valley with visitors and locals, I have found that helping people sell and buy real property affords me the best opportunity to get more folks to fulfill their dreams experience their own Napa Valley passions

Tracy Warr // Napa Tracy Style Napa Valley Real Estate Specialist

DAMIAN ARCHBOLD Top Napa Valley Realtor Growing Mindshare

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF

Damian Archbold survived two bouts with cancer before he was 50, wrote a book about recovery after prostate cancer (“Lucky Stiff”), and led companies for decades as a CEO, entrepreneur, and investment banker. Then he relocated with his wife Claire (CEO of Napa-based BPi, a commercial solar company) from New Zealand to Napa Valley and quickly became one of its top real estate professionals. But faced with the phrase “top real estate professional,” he is compelled to deconstruct it.

“Different ways of measuring would rank me higher or lower. If you base it on transactions closed last year, I would be in the top 1% of agents in Napa County, but if you base it on mindshare, I would be on the lower end.”

“Mindshare” is Archbold’s way of describing who comes to mind when considering local realtors. “A handful of agents have been here for 30 or 40 years and have developed mindshare: they are well-known in the Valley. They are going to be the people you first think of.”

Still, he has made a name for himself in his eight years in Napa Valley,

primarily for his financial and investment acumen. “I look at property as an investment; I always have.”

“It all comes down to fiduciary responsibility, transparency, and having the right team. I deploy a team of trusted legal, tax mitigation,

valuation, and financial intermediaries to assist with each transaction depending on the client’s needs. Last year, I sold a winery property for $34 million. I was one of the agents representing the seller and was chosen by the buyer, a large foreign corporate entity, to represent them exclusively. The complex nature of this transaction brought into play the skill set I attained during my ten years of managing a venture capital fund in New Zealand.”

Through proper valuation, Archbold garnered another seller an additional $1,000,000 over the price set by her former agent. “They weren’t putting any value on the fact that a 24-acre vineyard was making income from selling grapes. It even had the potential to expand because it was a 100-acre property in total and had all the necessary infrastructure.”

Yet Archbold emphasizes that he works with a wide range of clientele with varied budgets and asserts that his background is beneficial regardless of the size of the deal. “The same skills and seriousness needed in taking on a multi-million-dollar property are just as necessary, if not more important, for somebody buying a $500,000 home,” which he explained will usually be a much more significant portion of their net worth.

“My mother was a waitress supporting four children on one income. I know how important a first home purchase or sale is for families in this situation, and I will never forget where I came from. I get great satisfaction helping people from all walks of life make the right financial decision regarding property. If I achieve ‘mindshare’ in our wonderful valley community, it will be because my passion for people leads my clients to succeed.”

FOR MORE INFORMATION

www.damianarchboldgroup.com

“It all comes down to fiduciary responsibility, transparency, and having the right team.”

DAMIAN ARCHBOLD

Investment Management

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Above all else, we work as your team to create an integrated financial plan. Contact us today to learn more.

Homebuilder’s Homecoming A

Through the window in Dustin Baxter’s office, he can see the road leading up to the building, hedged on one side by a white fence running parallel past a well-maintained lawn. To the right of the window, a simple eight-and-a-halfby-eleven is pinned to the bulletin board, bearing the Precision Builders Texas logo at the top, followed by the company’s mission statement and a bulleted list of core values, which read as follows:

Opportunity: We are Family –Teamwork Wins

Abundance: Results and Quality are our Reputation

Trust: We go Above and Beyond & do what we say we will do

Legacy: Adapt and Overcome

Anyone who has ever had a bad experience with a contractor might find reassurance in this list, which faces inward toward Baxter’s desk rather than outward toward potential customers. It isn’t an advertisement but a reminder and one that Baxter and his staff take seriously. Dustin Baxter is the sort of CEO who wears a tee shirt and a baseball cap, types up his core values, and pushes

print on his own printer. He’d rather meet potential clients on the building site than on the golf course. In short, Baxter applies a lot of his elbow grease to Precision Builders Texas, the company he founded, and has developed a good reputation for getting things done.

With his previous company, Baxter was responsible for renovating the Sequoia Grove Winery, as well as Handwritten Wines, B Cellars, and St Francis Winery. Then, in 2020, Baxter parted ways with his old partner and reestablished himself in Texas. “My plan was always to expand the business,” recalled Baxter, a native of Santa Rosa. He had agreed to do a large estate project for a friend back in Wine Country, and soon the pathway for that expansion became clear. “We were pulled back into the Sonoma County market by demand,” said Baxter. “Some folks got word that we were back in the area doing a custom estate and asked us to do theirs.” Word spread, and soon it became clear that Precision Builders Texas would need offices in California to meet demand. Currently in Sonoma County, PBT has a team of five, and they are looking to grow it in the near future.

“We did not realize the reputation Dustin had left behind, and it’s been humbling and an honor to be able to expand our business back ‘home’ doing what we love,” relayed Allison Cordice, COO, who is Dustin’s right-hand as well as his eyes and ears on the ground in Wine Country.

Dustin smiled when asked why locals building a winery, tasting room, or luxury home should choose Precision Builders Texas over their many competitors. “Our attention to detail and the pride that we take in delivering what we say we’re going to deliver,” he responded. “Many of our clients wind up being lifelong friends,” added Allison with a note of pride in her voice.

And so, after a few years away on the Texas frontier, Dustin Baxter came home, bringing with him his reputation, skillset, and core values. And while word of mouth provides more than enough business to keep them busy, Dustin and his team are excited to get out and meet new clients. “We don’t just build buildings; we build relationships,” he concluded.

 BY MARK GUDGEL

RIGGS DISTRIBUTING, INC An Exclusive Source for Iconic Brand Appliances and Interactive Learning Center

 BY FRANCIE LOW | PHOTOS COURTESY OF RIGGS DISTRIBUTING

Designing a dream kitchen is an incredibly exciting time. The mind is filled with swirling images of entertaining in beautiful surroundings with shiny new appliances and polished stone countertops. With so many advances in technology and design, choosing the best appliances can be overwhelming. The first stop should be the new Riggs Distributing Showroom in the San Francisco Design Center.

Riggs has helped a vast number of clients create stunning and functional kitchens in Northern California, Hawaii, and Western Nevada for over forty years. They are the exclusive distributor for Wolf cooking appliances, Sub-Zero refrigerators, and Cove dishwashers. From cooking to preserving your food and then cleaning your dishes, Riggs covers every kitchen appliance need.

“Appliance shopping is an important learning process,” said Grant Riggs, CEO. “And offering an interactive experience as well as knowledgeable chefs and consultants provides our guests with the information they need to make informed decisions.”

The showroom in the San Francisco design center hosts a collection of inspiring kitchen vignettes and a gallery of legendary luxury appliances to suit every taste. Whether a

home-owner, designer, or architect, guests can easily envision how a double-door Sub-Zero refrigerator and six-burner Wolf range look together versus a single-door and four-burner range. Access to a variety of Sub-Zero model refrigerators, Wolf cooktops, ranges, ovens, and Cove dishwashers all in one place is convenient and elevates confidence with purchasing decisions.

“Our appliances come in multiple sizes, finishes, features, and styles…fitting seamlessly into any kitchen design,” said the CEO.

The Design Center showroom is a gallery of appliances and a learning center where guests can turn knobs, push buttons, and open drawers and doors in a relaxed environment. Education is the goal where a chef or consultant’s in-depth brand knowledge helps narrow the options to fit the kitchen project best. Guests come away with an appliance quote they can then take to their local dealers for purchase.

Riggs’ next-level services include monthly events, including their popular supper clubs for small groups of prospective buyers and proud new owners. Trained chefs prepare a four-course, Michelin-Star quality menu so guests not only enjoy a delectable meal but also how to prepare it on their in-home appliances. A few summertime meal items include a pork tenderloin, lobster ravioli, and bread pudding. For ongoing menu inspiration, “Foodie Fridays” posts are featured on @Riggsshowroom on Instagram.

Advances in cooking technology are introduced during classes held in the showroom. For example, chefs can demonstrate cooking on an induction burner versus gas. Or they may share how to roast a 20lb Thanksgiving turkey that is juicy on the inside and crispy on the outside using the steam and convection combination in a Wolf oven in just two hours. Having an expert show the way, cooking is easier, faster, and more delicious.

High-quality appliances last for decades and can actually minimize food waste, improve meal quality, and enhance sparkling dishes. With Riggs, it’s easy to see how getting a dream kitchen is a dream come true.

FOR MORE INFORMATION

www.riggsdistributing.com

High-quality appliances last for decades and can actually minimize food waste, improve meal quality, and enhance sparkling dishes.

Luxury Lifestyle Design and Marketing

JON GIACOLETTO

 BY LAYNE RANDOLPH

Photo by Aaron Jay Young

Jon Giacoletto, the owner of Giacoletto Creative Group, has been a creator all his life. While managing the operations and styling of a 25k sq.ft. trade showroom in Boston and when working for a design firm in South Florida, he traveled to Paris every January for Paris Déco Off, and he continues to do so today. “It is the global launch of all the spring collections from your major highend textile houses,” he explained.

With an eye for detail and a deep understanding of design principles, Giacoletto crafts spaces tailored to each client’s unique needs and preferences. When interior design took a necessary pandemic pause, Giacoletto focused more heavily on marketing.

“The interior design industry is a tactile and visual experience, of course. However, for decades, it relied on showroom walk-ins and phones ringing for orders. From a marketing perspective, there was a definite void; I filled the void.”

So, Giacoletto focused his media and marketing agency, Titan Intuitive, primarily on the design industry niche. “Our marketing clients include the top one percent of

furniture, textile, and lighting brands, trade showrooms, and design centers.”

Their approach is very bespoke. “I was constantly hearing how there was no agency that truly understands the intricacies of our industry. They came to us because I’ve worked the circuit and know the industry and people…inside and out.”

“We use captivating social advertising, brand awareness campaigns, lead generation, organic social media, brand building, logo design, graphic and website design, compelling copywriting, photography, and print production.”

Titan is the marketing division of Giacoletto Creative Group, Giacoletto’s design and lifestyle agency. He is reticent about combining the two services as a package deal. “They share the industry, but the services are two separate animals. Our marketing clients are not our design clients.”

When it comes to designing spaces, he cites initial project involvement as a critical element for success. “What sets us apart is being on the front end of things, many designers are brought in towards the finishing stage, which is really too late.”

Getting in early also gives ample time for relationship development, a vital part of a successful project. “I like getting to know the clients. I want to get inside the client’s head, how they live and function in their home, what makes them tick, their vision of themselves, so they can live their best authentic life in a space we create.”

He describes his personal style as “moody” but clarifies that it is not always moody in the dark sense. “You can do moody with sophisticated, clean, neutral palettes too. Moody means depth, rich texture, intricate layers, and visually immersive. When you walk into a room, you should get the vibe. It should be unspoken and you get it, you get what’s happening, you get the full story.”

With a luxury brand marketing business and an interior design company, he is ready to take his business to the next level.

“We have clients globally, I want to focus more on the homefront with luxury lifestyles marketing and interior design. There is no better place to do that than Napa Valley.”

FOR MORE INFORMATION

www.titanintuitive.com

who loves wine should seek out a visit here. ...the perfect balance of casual and informative ”

ÆRENA GALLERY

& GARDENS

each work available for purchase. Auberge’s expansive .7-mile Parc du Soleil loop is filled with ÆRENA’s whimsical sculptures; the resort used to provide a detailed map of the various pieces, but each is sold so quickly to guests that the map soon becomes obsolete. “Our long-standing relationship with ÆRENA Galleries adds a wonderful dimension to our guest experience,” said George Goeggel, managing partner at Auberge du Soleil. “Together, we’ve created one of the largest outdoor sculpture collections in Northern California. And because most of the pieces are available for purchase, the display is constantly evolving, which gives our return guests something new and different to discover each time they visit.”

Polenske’s personal art collection veers towards Bay Area figurative works by artists such as Diebenkorn and Thiebaud; he’s been collecting since long before the opening of his first gallery in 2008. And while ÆRENA’s collection is based on the evolution of Polenske’s tastes, he is driven by what his clients seek, the mid-century modern furniture collection being a great example. His skilled ÆRENA team of gallerists, designers, and logistics experts (required by the monumental nature of some sculptural pieces) are regulars at art fairs locally and abroad. The team keeps a ready eye and ear open to what is popular and desired (such as modern masters like Warhol, Basquiat, and Koons), is open to client referrals to particular artists of interest, and is also able to consult and advise.

Creates Captivating Spaces

 BY FRAN MILLER | PHOTOS COURTESY OF ÆRENA GALLERY & GARDENS

ÆRENA Gallery & Gardens founder Michael Polenske discovered his love of art as a young boy. Growing up in Washington D.C., he was a regular at the Smithsonian, where he would purchase from the museum shop postcards representing his favorite exhibits. Those postcards constituted his first curated art collection. He still has the postcards somewhere in his keepsakes. After a successful career in finance (he was a founding investor in New York’s storied Soho House), Polenske continues to curate art. Only these days, he’s curating for others.

His ÆRENA galleries (located in St. Helena, Healdsburg, Downtown Napa, and Mill Valley) are filled with finds from both

his own world travels and those of his adept team: paintings, sculpture, photography, and decorative pieces inspire those who enter each gallery space. His clientele is a mix of visitors who seek a vacation remembrance, global collectors who have come to trust the provenance and quality of each item, and locals who appreciate the breadth and quality of the assemblage. A current focus on mid-century modern furnishings has garnered a new fanbase of those seeking ÆRENA’s highly curated and valuable pieces.

ÆRENA also provides Napa’s Auberge du Soleil and Sonoma’s MacArthur Place with outdoor and monumental sculptures,

Said Polenske, “15 years in, we are grateful that our clients return year after year as they have developed trusted relationships with our amazing team.” FOR MORE INFORMATION www.aerenagalleries.com

Every year in September, art lovers, art collectors, and buyers excitedly anticipate the coming of the harvest and a 36-year tradition- Open Studios in Napa Valley. It’s a free, self-guided art discovery tour that takes place over two weekends, (both Saturday and Sunday) in September. This year 70 participating artists are preparing to share their artwork with visitors from all over the United States. Whether one is an avid collector or just curious about art, this is an opportunity to see the creative talent of Napa Valley, meet the artists, watch demonstrations, and buy local art right from the source.

Open Studios Napa Valley is committed to presenting the best Open Studios event every year. The artists are creating new works and many special items that everyone is sure to enjoy. The program exists today because the artists, many of whom have been participating in Open Studios for decades, believe in the importance of opening their studios to visitors and sharing a unique artistic vision.

Discover countless works of art, such as original paintings in watercolor, oils, and acrylics, prints, jewelry, glass, wood, ceramics, and fiber. Find just the thing that offers inspiration. This is the perfect chance to own a piece of Napa Valley creativity and display it proudly and lovingly in a

DIANE POPE

Therese Legere

Debbie Ames

A great idea for sharing fun and friendship: An ART adventure with Open Studios Napa Valley!

DEBBIE AMES

ROSIE PENNING

HAROLD FRANCIS DIANE SLADE SUE CONRAD

ALAN LUKE VAUGHN DENNIS SMITH

FRANK TROZZO

MICHAEL FITZPATRICK

CATHY KOUGH MORRIE WARSHAWSKI

Catalogs with a location map will be available online and in many local businesses in the Valley including:

• Art Galley Napa Valley 1307 1st Street, Napa

• Jessel Gallery 1019 Atlas Peak Rd, Napa

• Color Theory Art Supplies 1343 Main Street, Napa or scan the code below with your device to access the catalog and map.

Members of our 100% Volunteer organization have contributed hundreds of hours and our generous sponsors have contributed financial support to ensure Open Studios Napa Valley continues to be an important and successful event in our community. If you have questions about the event, please email Frank Trozzo at frank@artnv.org.

AANV – Art Association Napa Valley – is a 501(c)3 non-profit organization that supports the arts and contributes to local art student scholarships.

CAROLYN ELLIS

LANA DE CASSANTH

MARTA COLLINGS

SARAH BROWN

SUSAN LOOMIS DAVID GATES

PATTI WESSMAN

SHARON CRARY

TONI HAYASHI

BEVERLY WILSON

EMIL YANOS ROBERT ZLOMKE

BJ THRAILKILL

THÉRÈSE LÉGÈRE ANDREA CAZARES

Open Studios Napa Valley 2023. Scan this code with your device to see the catalog and map

ELEGANT WINE TOURS

Providing Tailored Wine Experiences Through the Vineyards of Napa and Sonoma

 BY SUSAN L RICHARDS | PHOTOS COURTESY OF ELEGANT WINE TOURS

Liam Mac Cana launched Elegant Wine Tours in 2017 with three vehicles and barely any staff. He did it all, booking and planning tours, driving, and everything in between. It was not an easy task to break into and find success in the wine tour business in Napa Valley, but Liam had an edge. To the company, he brought an exceptional knowledge of wine with advanced certification from the Wine Spirit Education Trust (WSET) and ten years of experience in the wine industry. Most importantly, Liam immersed himself in the Napa Valley wine culture, creating an extensive and valuable network of contacts throughout the region that he gladly shares with his clients.

Originally from Connemara, Ireland, Liam arrived in Napa in 2014 with his young family. He jumped into the Napa wine industry, taking on various roles in sales. To supplement his income from his “day job,” Liam picked up a part-time job driving for a wine tour company and decided to start his own soon after.

Today, Elegant Wine Tours has an expanded vehicle fleet. It can offer the right size ride for all occasions, including limousines, a multi-passenger van, and SUVs, the

latter being invaluable for reaching wineries located high in the mountains that straddle both sides of Napa Valley. The staff has expanded too, including wine-knowledgeable guides offering English, French, Spanish, and Portuguese tours. Liam has even offered tours in his native tongue, Gaelic.

The goal of Elegant Wine Tours has always been to provide a concierge level of service to create personalized tour experiences. Every booking begins with an in-depth conversation with the client about what they would like their Napa / Sonoma wine adventure to include. Is it a first-time visit, a return trip, or an annual event? Are they interested in certain wineries, winemakers, vineyards,

grape varietals, up-and-coming producers, or the historic vineyards of the area? Whatever the desired experience Liam and his team will craft a one or multi-day itinerary to create a client’s dream visit.

Understanding how clients want to structure their day of touring is part of the discussion. Liam recommends not rushing through to try and see everything. Instead, he encourages visiting two to three vineyards and including a relaxing gourmet picnic at a scenic winery as part of the day Additionally, understanding a client’s budget helps Elegant Tours staff tailor the experience to their guests’ goals and financial comfort. For example, private winery experiences have various levels of tasting fees, and it is important to plan this into the tour design.

Liam stated, “Our passion at Elegant Wine Tours is providing our guests impeccable service that allows them to truly embrace the very best of California’s wine country while creating memories that will last a lifetime.”

Embrace Elegance, Zuniga Optical: Redefining Fashion with Every Frame.

Don’t let your 2023 benefits expire! Shop quality eyewear, designer sunglasses, blue light lenses, and contacts in the heart of downtown Napa. We accept most forms of insurance, including VSP.

REVELRY INTERIOR DESIGN

Where Function + Beauty Become One

 BY LAURIE JO MILLER FARR

Dana Feagles believes hiring an interior designer should never be a daunting or stressful process for homeowners. Her approachable wine country-based Revelry Interior Design firm curates bespoke interiors that are lively, livable, and high-end, yet delivered in a down-to-earth manner.

What brings the most satisfaction in your work?

My satisfaction comes from creating order where there is perceived chaos. Clients approach me with a unique design challenge, and my joy comes from providing a clear solution. Like a puzzle, satisfaction comes when the pieces begin to form a clear picture.

One of my favorite things is interior architectural space planning, rearranging a space so that it functions and flows better. Once I draft the floorplan and look at it from above, it becomes clear what walls need to go, where we can add a pantry or mudroom, or how we can make a bathroom larger. It is music to my ears when I hear from my clients, “I never would have thought of that!”

Q Q

Why is listening so important?

My job is to listen to what my clients need — what they love and don’t love, what they value and desire — turning this into something tangible, beautiful, and uniquely suited to their lifestyle.

Q Q

Do you have a favorite color?

My tastes are always evolving. I will say that my preferred color of late is peacock green. It’s striking, sophisticated, and refreshingly joyful.

Any tricks of the trade for walls, fabrics, and window treatments?

Always paint ceilings the same color as walls. To create a space that feels cohesive and finished, properly-dressed windows are key. It is always best to have drapes customsized. Custom window treatments don’t have to eat up one’s budget; there are even pros on Etsy to make them up for them.

What are some of your favorite rooms to work on?

When a client says, “I need this space to be more functional,” it becomes my favorite room to work on. It is easy to make a space look pretty, but making it more functional and attractive takes thought.

Any wonderful solutions to suit clients’ lifestyles?

Most of my clients are initially hindered in their design plans by arbitrary “design rules,” such as no mixing metals or styles or the urge to match interiors to exterior architecture. These broad “rules” have too many caveats, so my solution is to ignore the rules and create a space that best serves them and their families. After all, one of the elements that define great design is the unexpected!

Q Q Q

Final thoughts about the discovery process, planning, and budgeting?

I recommend speaking with three or more designers since the client will have a close relationship for a few months or years. I would trust the one who says it’s going to cost more and take longer than you had expected. This person is likely speaking from years of experience and is laying down the foundation for a trustworthy relationship. A well-designed home takes time and thoughtful investment. FOR

www.RevelryInteriorDesign.com

Chocolate Wine Experience

Tasting Daily ~ 11:00am to 4:00pm

Jelly Belly Visitor Center 2nd floor Very Cherry Room

Featuring a flight of 6 wines from local Suisun Valley wineries, each paired with hand-made confections from the Jelly Belly Chocolate Shoppe. Free Jelly Belly wine glass included in each tasting. Experience is for those age 21 & over only Minors welcome

(Non-alcoholic experience available) less than 30 minutes from downtown Napa Let

Four Considerations As You Save for College

When you add up the costs of raising a child, education looms large. “Four years at a public in-state college is projected to cost $47,152 today,” 1 says Richard Polimeni, head of Education Savings Programs at Bank of America. At a private college, that total could hit nearly $169,000 1, and at the most elite schools you could spend far more. “You can expect tuition costs to rise by about five percent each year,” he adds. That’s why it’s important to

start saving as early as you can. “Ideally, you want your savings to pay for a larger portion of the costs, so you or your child can borrow less.”

“Start by setting up automatic monthly contributions to an account earmarked for college,” Polimeni suggests. Then, as freshman year approaches, you can look for ways to fill in the gaps. Contribution limits, tax benefits, and other factors differ across the four major college savings options, including a 529 savings plan,

a 529 prepaid tuition plan, a Coverdell Education Savings Account, and UTMA/UGMA custodial accounts created under the Uniform Gifts to Minors Act/ Uniform Transfers to Minors Act. Consider a conversation with your advisor about which options best align to your family’s overall financial plan.

Make the Most of Tax Benefits

“There are various federal income tax provisions that not only encourage people

to set aside funds to pay for higher education costs but could also help offset some of those expenses,” says Mitch Drossman, national director of Wealth Planning Strategies, Chief Investment Office at Merrill and Bank of America Private Bank. Those include tax credits for higher education expenses and a deduction for student loan interest.

What’s more, you can withdraw funds from individual retirement accounts to cover eligible college costs without incurring

There are several savings options as you and your future college student prepare for the costs of college.

additional taxes for early withdrawals, but it’s better to leave those funds invested for your long-term goals, notes Drossman. For more on these tax rules, ask your advisor for Merrill’s Wealth Strategy Report: Tax Provision Related to Higher Education Expenses, May 2022.

Final Stretch? Fill in the Gaps…

On average, families cover only 54% of college costs with savings and the parents’ and student’s income. 2 Another 26% comes from scholarships and grants, with loans covering 18% (friends and relatives kick in the rest). That means that in the final run-up to college, you may want to look into one or more of these options:

Apply for federal student aid: Start by filling out the Free Application for Federal Student Aid (FAFSA), which you can do beginning October 1 of your child’s senior year in high school. “Everyone should apply for federal student loans and grants, even if you think you won’t qualify,” says Polimeni. Your aid eligibility doesn’t hinge on your income alone, although it is a significant factor. Financial aid awards, which often take the form of student loans, take into account the size of your family (are you sending more than one child to college?), the cost of the college and your child’s year in school. If necessary, students should consider using federal direct subsidized loans before other types of loans as they generally have lower interest rates and more favorable repayment terms.

Borrow against your investments: A Loan Management Account® (LMA® account) from Bank of America is a line of credit that allows you to use the value of your eligible investments as collateral.

“You can borrow against your account without disrupting your long-term investment plan, and your interest rate will be lower than most other borrowing options,” says Patrick Bitter, a credit and banking product executive at Bank of America. Plus, you can get access to a loan quickly. “When you’re borrowing against your investments, you can set that up within a couple of days,” says Bitter. The LMA also offers flexibility; it can be used as needed, with no defined repayment time frame. Just keep in mind that if the value of your investments drops sharply, you may have to repay the loan, move more money into your account or sell some of your stocks or bonds, Bitter adds.

“Your financial advisor can help you evaluate all of these options and determine which might make the most sense for you,” says Polimeni. One more tip: “Involve your child in the process,” he adds. “It’s a great way to kickstart their financial education and it will help them understand the financial impact of considering one school over another.”

1 College Board, “Trends in College Pricing and Student Aid 2022,” October 2022. Estimates based on average published tuition and fees for 2022–2023 and 5% annual increases.

2 Sallie Mae and Ipsos, “How America Pays for College 2022,” August 2022.

You’re invited

or

Whether you’ve never been to church or are looking for a community to be part of

The Father’s House Napa Sundays 9AM & 11AM 860 Latour CT 94558 tfh.org

SOLBAR RESTAURANT Solbar divides its menu into light, delicate flavors to stimulate your palate and bold, savory dishes, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Enjoy outdoor dining on the sunlit Solbar patio, or the new Picobar, for dining al fresco or relaxing by the firepits overlooking the landmark pool.

755 SILVERADO TRL, CALISTOGA // 707- 226-0860 // AUBERGERESORTS.COM

AMERICAN

FIRST & FRANKLIN Downtown Napa’s newest Marketplace and Deli features the best of the Napa Valley. The Marketplace offers a full-service deli and a specialty Grocery Store selling local wine and craft beer. The store is filled with grab-and-go or made-to-order sandwiches, salads, and picnic side salads for you to take home or enjoy on either of their two patios.

1331 FIRST ST., NAPA // 707-252-1000 // WWW.FIRSTANDFRANKLIN.COM

HERITAGE EATS Heritage Eats offers a fast-casual, globally-inspired menu that thinks and acts locally. The popular restaurant serves up tacos, wraps, baos, rice and salad bowls made-to-order with choice of protein, toppings and sauces with unique flavor profiles from all over the world. The Dirty Fries, Papa K’s Burger and Haven Wings are local favorites.

3824 BEL AIRE PLAZA, NAPA // 707-226-3287 // WWW.HERITAGEEATS.COM

OSHA THAI Led by renowned Chef Lalita Souksamlane, the menu highlights her award-winning flavors and showcases dishes never before tasted at her other restaurants. Sourced with ingredients grown in her own personal garden and partnering with local vendors, Osha Thai provides an authentic farm-totable experience with quintessential wine country flair.

1142 MAIN STREET, NAPA // 707-253-8880 // WWW.OSHATHAI.COM/NAPA

SOUTHSIDE CAFÉ Southside is a community-centered café and coffee bar with three locations: Carneros, Yountville, and Century in South Napa. They serve a chef-driven menu of authentic California cuisine with a Latin influence, specialty coffee from Wrecking Ball Coffee Roasters, and beer & wine from friends in the Napa Valley. Open for breakfast, lunch, and Century is also open for dinner.

MULTIPLE LOCATIONS // WWW.SOUTHSIDENAPA.COM

ITALIAN

PIZZERIA TRA VIGNE For the past 25 years, Pizzeria Tra Vigne reigns one of St. Helena's local treasures. Guests of all ages enjoy the pasta, pizza, or a fresh daily special to go at this vibrant, family restaurant. Their pizzas are a crowd favorite to eat in or carry out. There's plenty of seating outdoors on the beautiful patio, complete with a bocce court, or inside with family and friends.

1016 MAIN ST, ST. HELENA // 707- 967-9999 // WWW.PIZZERIATRAVIGNE.COM

AMERICAN

GLOBAL

THAI

AMERICAN-LATIN FUSION

Photo by Darren Brazil

C CASA Reimagined Mexican cuisine with a modern and fine casual approach to tacos, salads, quesadillas and rotisserie meats. Housemade white corn tortillas are from USA grown, non-GMO, organic corn. Enjoy margaritas, craft cocktails and tequila flights, and patio dining. Vegetarian/Vegan offerings, 100% Gluten Free and ROCKIN' DELICIOUS!

OXBOW PUBLIC MARKET // 610 1ST ST., NAPA // 707-226-7700 // MYCCASA.COM

ALLEGRIA Located in a 1916 Historic Bank Landmark in downtown Napa, Allegria offers outstanding Italian and California cuisine with a full bar, private event rooms, outdoor dining and dining in “The Vault”. Its beautiful ambiance features 35-ft ceilings and relaxing Italian music. Enjoy an extensive wine list of Italian and Napa Valley selections with daily chef’s specials.

1026 FIRST STREET, NAPA // 707-254-8006 // WWW.RISTORANTEALLEGRIA.COM

NAPA PALISADES SALOON Located in downtown Napa, Napa Palisades is a local gourmet grub pub serving American comfort food with a twist. Their full bar serves up their own Napa Palisades Beer Company house brews, over 30 local craft beers and many guest taps. They boast 16 big screen TV’s, weekend brunch and a popular happy hour.

1000 MAIN ST, NAPA // 707-492-3399 // WWW.NAPAPALISADES.COM

GRILLE 29 Nestled in Embassy Suites Napa Valley, Grille 29 offers a casual, friendly space ideal for a business lunch, after work drinks or dinner with the family. The tall rustic ceiling with chandeliers, sofa seating and beautiful oak bar add an old-world charm to the intimate dining room and lounge. Enjoy delightful entrees using fresh products and herbs grown from its very own garden!

1075 CALIFORNIA BLVD., NAPA // 707-320-9520

THE GRILL AT SILVERADO A one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers, The Grill at Silverado features Wine Country Cuisine, emphasizing fresh and sustainable products. Just minutes from downtown Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits.

1600 ATLAS PEAK RD, NAPA // 707-257-5400 // WWW.SILVERADORESORT.COM

NAPA NOODLES Eiko’s sister restaurant, Napa Noodles, is an Asian Pacific Rim-style restaurant that fuses the delicious taste of Asian noodles with Napa Valley cuisine. Specialties include house-made noodles, savory soups, slow-roasted meats, seasonal salads, duck, flavorful rice dishes, Asian beers, Sake, and local wines.

1124 FIRST ST, NAPA // 707- 492-8079 // WWW.NAPANOODLES.COM

MEXICAN

AMERICAN

ASIAN FUSION

AMERICAN

AMERICAN

ITALIAN

Photo by Bob McClenahan

$18,500,000

HISTORIC MOSS CREEK WINERY

6015 Steele Canyon Road

3 Parcels / 42.29 +/- Total Acres

24 +/- Total Planted Acres in Cabernet Sauvignon

100,000-gallon Napa Valley AVA permit

Grandfathered “rare” commercial permit

Turnkey production facility/tasting room/caves

THE TEAM

$1,349,000 1055 DARMS LANE

Coveted Darms Lane location

Approximately 1/2 acre, charming 3-bedroom, 2-bathroom home

Extensive Vineyard View Potential

$6,200,000 EAGLE EYE WINERY & VINEYARD

6595 Gordon Valley Road

30,000 Napa AVA fully vested permit, at entry level price

13-acre property, 9 acres of Cabernet Sauvignon & Petit Verdot and 2 acres of Tuscan olives

Highly sought after grapes sold to prestigious winery

$10,150,000 PRIVATE VINEYARD & WINERY

Lodi AVA

40+ acre property with 30 planted acres

Highly profitable B2B wine business selling over 25,000 cases/year

36,000-gallon,turnkey, fully permitted winery

RECENT NAPA VALLEY LUXURY SALES

• Seven Stones Winery

• 199 Zinfandel Lane

• 1984 Summit Lake Drive

• 50 Hunter Ranch Road

• June Mountain Vineyard

• 1084 La Londe Lane

$7,900,000 MILLIKEN CREEK ESTATE & VINEYARD

1079 Hedgeside Avenue

Rare, valley floor, 16+ acre private estate

12 acres of income producing Sauvignon Blanc vineyard planted

Nearly 6000 sq ft home with solar panels

“ Understanding what it means to be transparent and act as a fiduciary are the cornerstones of the real estate experience I strive to provide to my clients. ”

–Damian