Napa Valley Life Magazine – Food & Wine 2024

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PLAY THE LOCAL CARD ALL YEAR LONG

Napa residents can take advantage of special offers. Make a reservation ahead of time and let them know you are local to enjoy VIP treatment, savings on purchases or complimentary/upgraded tours and wine tastings.

View the list of current Napa Neighbor offers at NapaNeighbor.com.

Food & Wine

“One cannot think well, love well, sleep well if one has not dined well.” –Virginia Woolf

It’s that time of the year— Our annual Food & Wine issue is here! It is a reader favorite with focused content on everything food and wine in Napa Valley. Along with our Forks & Corks showcase featuring some of Napa’s outstanding restaurants, winery estate offerings, and local chefs, we also highlight some of the region’s hidden gem epicurean attractions, including the area farmers markets and events, such as BottleRock Napa Valley. So, whether your preference is a seasonal multicourse wine pairing experience or grabbing something to go, Napa Valley’s producers are poised to satisfy any craving or budget.

Our cover story, featuring The Lincoln Restaurant and Ace & Vine Casino, is the epitome of Napa Valley’s food and entertainment scene. All under one roof, with The Lincoln and Ace & Vine, founder Mike LeBlanc has created a venue that has something for everyone: a family-friendly gastropub offering a mouthwatering menu and handcrafted cocktails, outdoor activity areas overlooking the Napa River, a card room offering 24/7 gaming entertainment, and a comfortable, late-night atmosphere complete with cozy firepits, perfect for unwinding after a long day of wine tasting.

Our AVA series stars Atlas Peak, the highest point in Napa Valley. Its altitude and location on the Vaca Mountains’ western slopes pose viticultural challenges for its growers and vintners, but the result is well worth it. The limited production of Cabernet Sauvignon, Bordeaux varietals, and Chardonnays here represent some of Napa Valley’s finest wines and have become the coveted favorites of wine enthusiasts and collectors worldwide.

Healdsburg is our featured Side Trip story. What began as a sleepy town in Sonoma has become a beacon in California’s wine country with numerous accolades for its exceptional wine and food culture. The area has a rich history and has gained culinary chops with Michelin Star holders Single Thread and Barndiva; however, there are some newcomers worth checking out—Dustin Valette’s new restaurant, The Matheson, and Goodnight’s Prime Steak + Spirits new plant-based menu are worth the drive.

The possibilities of finding award-winning wines and exceptional menus in wine country are endless. Whether you’re a veteran foodie or wine lover searching for new experiences, Napa Valley will consistently deliver and have you asking for more.

Bon Appetit!

Laura Larson Editor

Photo by Lowell Downey

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NV Scene

What’s Been Happening Around Town

THE FRENCH LAUNDRY CELEBRATES 30 YEARS

Chef Thomas Keller, Laura Cunningham, their team at The French Laundry, and 800 invited guests celebrated the 30th Anniversary of the renowned Three-Michelin Star restaurant on July 6. The festive outdoor celebration featured passed canapés, culinary stations, live music, and a selection of wine and champagne. Culinary stations featured signature salmon cornets, freshly harvested crudités, a spread from Bouchon Bakery, “Tongue and Cheek” sliders from The Grille, buttered popcorn polenta enriched with Australian black truffles, along with an assortment of cookies and a confectionery display. The beverages included a selection of Founder Laura Cunningham’s Modicum wines and Dom Pérignon, served at the themed Champagne & Caviar Garden. Chef Thomas Keller and Laura Cunningham hosted an after-party at La Calenda with DJ Lucy Wrubel out of Dallas to follow the event, spinning an unforgettable set. // www.thomaskeller.com

Photo by Drew Altizer

Michael Minnillo, Chef Thomas Keller and David Breeden // Photo by Drew Altizer

Mario Cantone, Jamila Robinson and Gabriel Ornelas // Photo by Drew Altizer

Photo by Eric Kelly

Paul Pelosi, Nancy Pelosi, Francis Ford Coppola, Jim Brooks and Jennifer Simkowitz // Photo by Drew Altizer

Laura Cunningham, Francis Ford Coppola, Roman Coppola and Jennifer Furches

Photo by Drew Altizer

Photo by Eric Kelly

Alexis Traina and Nena Woolworth

Photo by Drew Altizer

Maria Bello and Dominique Crenn

Photo by Drew Altizer

BOTTLEROCK NAPA VALLEY 2024

BottleRock Napa Valley, presented by JaM Cellars, rocked the house at the Napa Valley Expo over the Memorial Day weekend (May 24-26). The festival lineup featured over 75 musical acts, including headline artists Pearl Jam, Ed Sheeran, Stevie Nicks, and Maná. BottleRock Napa Valley also kept the fans delighted with its highly entertaining Williams Sonoma Culinary Stage, showcasing a unique mashup of cooking demonstrations with renowned chefs such as Alton Brown, José Andrés, Andrews Zimmern, and Aarón Sánchez, and celebrities Bradley Cooper, Stephen Curry and Cameron Diaz. The festival showcased many of Napa Valley’s top wines, brews, and culinary fare. // www.bottlerocknapavalley.com

Mama Said // Photo by Bob McClenahan

Pearl Jam

Photo by Bob McClenahan

Photo by Lowell Downey

Stevie Nicks // Photo courtesy of BottleRock

Ed Sheeran and Offspring

Photo by Lowell Downey

Gogol Bordello

Photo by Lowell Downey

Megan Thee Stallion

Photo by Lowell Downey

Ed Sheeran

Photo by Lowell Downey

Mana // Photo by Lowell Downey

FESTIVAL LA ONDA

BottleRock Napa Valley launched its inaugural Latin music festival on June 1-2, showcasing the hottest Latin musical acts spanning several genres, including regional Mexican, Latin pop, Spanish rock, reggaetón, banda, mariachi, rap, norteño, cumbia, bolero and featuring headliners Maná, Fuerza Regida, Alejandro Fernández and Junior H. The two-day event followed the Memorial Day BottleRock weekend and entertained guests with DJ sets, local and regional Latin cuisine and specialty beverages, elevated, shaded lounges and viewing options, immersive activations including a relaxing spa, dance club, and silent disco, along with legendary Napa Valley hospitality. // www.laondafest.com

Lucha Libre // Photo by Bob McClenahan

Alejandro Fernandez

Photo by Bob McClenahan

Photo by Lowell Downey

Junior H

Photo by Bob McClenahan

Maldita Vacindad

Photo by Lowell Downey

Photo by Lowell Downey

Allison // Photo by Lowell Downey

Café Tacvba

Photo by Bob McClenahan

Photo by Lowell Downey

Danna Paola

Photo by Bob McClenahan

WINEAPAWLOOZA

Jameson Humane hosted its 11th Annual WineaPAWlooza wine auction/fundraiser on June 1, raising over $1M in funds to support the non-profit and animal sanctuary’s vital mission—to educate and inspire change on behalf of companion and farmed animals. The weekend kicked off at Burgess Cellars, where guests sampled a curated portfolio of wines from the Lawrence Wine Estates collection, accompanied by music, plant-based cuisine, and an exciting show by artist/painter Amy Burkman. The live auction, led by celebrity wine auctioneer and personality Fritz Hatton, included 18 spectacular lots featuring cult wines, one-of-a-kind experiences, and trips to global wine destinations. On Saturday, The Grand Tasting and Concert with the local beloved rock band, WRISTROCKET, was held at the iconic Raymond Vineyards, hosted by owner Jean-Charles Boisset. // www.jameson.org

Photo by Sally Seymour

Photo by Jenni Morris

Photo by Sally Seymour

Photo by Jenni Morris

Photo by Tim Carl

Photo by Tim Carl

Photo by Jenni Morris

Photo by Sally Seymour

Photo by Tim Carl

COLLECTIVE NAPA VALLEY AUCTION

# PHOTOS BY CHESTER COOLEY PHOTOGRAPHY ( unless otherwise noted)

Napa Valley Vintners brought together 1,600 guests, including winemakers, vineyard proprietors, and renowned chefs May 31–June 2, to support youth mental health and wellbeing. The much-anticipated weekend events raised an impressive $4.8 million for Napa youth. The weekend kicked off on Friday with a barrel tasting and auction at HALL’s St. Helena, featuring samples of small production wines from 80 Napa Valley wineries paired with signature dishes from some of the region’s top chefs. On Saturday, Far Niente hosted the live auction for ~ 400 guests, featuring lots of premier and rare wines, including large formats donated from esteemed Napa wineries, followed by a memorable dinner prepared by Michelin-starred Chef Tessier from PRESS restaurant. // www.collectivenapavalley.org // www.napavintners.com

Craig and Kathryn Hall

Photo by Bob McClenahan

REDWOOD CREDIT UNION OPENS NAPA CAMPUS

# PHOTOS BY ART & CLARITY COURTESY OF REDWOOD CREDIT UNION

Redwood Credit Union and the Napa Chamber of Commerce celebrated the Grand Opening of its Napa campus on May 22. The event included a ribbon cutting ceremony and tours of the credit union’s state-of-the-art green building, comprehensive personal and business banking services, community meeting room, and The Grove Cafe. RCU is ready to deepen its local impact and looks forward to all the opportunities and partnerships to support financial well-being for the community. // www.redwoodcu.org // www.napachamber.com

Steve Ward, RCU Sr. VP with guests Jill Techel, former City of NV Mayor, and Ben Horne, Services and Sales

RCU Pres. and CEO Brett Martinez with Debra Watts-RCU Board Secretary, Greg McGuirk RCU Board Emeritus, and Mike Venegas, GM RCU Auto Services

Mishel Kaufman, CRO-RCU with Drene Johnson, Exec. Dir. Community Action-NV and Tracey Lamb, Exec. Dir. at NEWS

Jim Reeves, NV College Asst. Superintendent VP Admin Services, Malcolm de Sieyes, Board Pres. NV College Foundation

Jeri Hansen, Pres. & CEO Napa Chamber and RCU Board Member; John Dunbar, Comm. Consultant; and Zachary Kushel, Founder of Marin Sonoma Impact Ventures

RCU celebrating grand opening on Devlin Road with ribbon cutting

RCU Sr. VP Govt Relations, Matt Martin (Left) with Brett Martinez Pres., CEO RCU presented Grand Opening Proclamation by Maria Calderon, District Rep for Congressman Mike Thompson

NV Calendar

Upcoming Parties, Concerts, Celebrations and Events

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

August 8–11

NAPA TOWN & COUNTRY FAIR

The Napa Town & Country Fair arrives at the Napa Valley Expo Center from August 8–11. The annual fair features a carnival with rides, art installations, a wine lounge, agricultural and livestock exhibits, fun fair food, live music from The Nitty Gritty Dirt Band, and the return of the Fierce and Fabulous Drag Show with DJ Rotten Robbie Dance Party on Friday, Aug. 9. 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 10

NAPA PORCHFEST POP-UP

On Saturday, Aug. 10, The Napa Town & Country Fair will transform the Locals LIVE! Stage into a “Fair Porch” for the day. The lineup will include favorite Napa Porchfest bands paired with beer, wine, and fair food to celebrate the past and ignite the future of Napa Porchfest. Attendees can support Napa Porchfest by buying merchandise or donating to ensure the return of Napa Porchfest

in 2025. Meet the Napa Porchfest organizers and enjoy a day at the Fair. For the most current list of bands and performance times, visit the website. // www.napafair.org

August 24

HARVEST STOMP

The 17th annual Harvest STOMP, put on by the Napa Valley Grapegrowers and the Napa Valley Farmworker Foundation, will be hosted by Harvest STOMP Co-Chairs Francoise Peschon, Karen Cakebread, & Mary Maher and site hosts Ron & Linda DeKoven at their property, Viña Esperanza, in Calistoga. This annual event and auction shines a spotlight on and raises money for the generations of families and friendships rooted in Napa Valley’s farming community. // www.harveststomp.com

August 30–September 1

BLACK RADIO EXPERIENCE

Artist in Residence Robert Glasper is back at Blue Note Jazz Festival’s Black Radio Experience at the Meritage Resort & Spa. The three-day event will showcase the ‘rich tapestry of Black culture’ featuring food,

wine, comedy, and great music. Along with Glasper, headliners include John Legend, Jill Scott, and André 3000. On-site afterparties will be hosted by industry veterans DJ Jazzy Jeff, Pete Rock, and Madlib, among others. Three-day and single-day passes can be purchased on the website. // www.bluenotejazz.com

September 7

MUSIC FESTIVAL FOR BRAIN HEALTH

Celebrating over a quarter-century of raising over $500 million and building awareness for brain-related disorders, the 30th Music Festival for Brain Health will take place September 7th, 2024, at the Staglin Family Vineyard in the Napa Valley. This year’s festival features award-winning singer-songwriter Elle King. The Scientific Symposium will also be streamed online for free to anyone worldwide. // www.music-festival.org

September 12–15

NAPA VALLEY GOLF CHAMPIONSHIP

The Napa Valley Golf Championship, the first stop on the PGA TOUR’s FedExCup Fall schedule, returns to the acclaimed Silverado

Napa Town & Country Fair

T&C Fair Drag Show

Photo by Bob McClenahan

Hands Across the Valley

Resort for the 11th year, September 12–15, 2024. Set in the heart of wine country with a field of 156 of the PGA TOUR’s elite and rising stars, the tournament combines the best of Napa Valley food, wine, and fall harvest weather. // napavalleygolfchampionship.com

September 14

HANDS ACROSS THE VALLEY

The 32nd Annual Hands Across the Valley will take place on Saturday, September 14th, from 5–10pm at the historic Charles Krug Winery in St. Helena. Enjoy food and wine from some of Napa Valley’s most renowned restaurants and wineries during the cocktail reception while perusing the many silent auction lots up for bidding—stick around for dancing to live music under the stars. Hands Across the Valley raises monies specifically for the safety net food programs in Napa County – including The Food Bank, Meals on Wheels, and other vital programs that serve those in need, from American Canyon to Calistoga.To purchase tickets or reserve a sponsor table, visit the website. // www.handsacrossthevalley.com

September 21–22 and 28–29

ART ASSOCIATION NAPA VALLEY OPEN STUDIOS WEEKEND

Napa Valley’s annual local artists showcase is back 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. Jessel Gallery will host a preview from September 1–30, with a reception on Friday, September 6, from 5 to 8pm. Artists will be present. 1019 Atlas Peak Road, Napa. For more information and a complete list of participating artists and studios, visit the website. // www.artnv.org/open-studios-home/

October 5

NAPA BLUES, BREWS, BBQ & CLASSIC CAR SHOW

Now in its 14th year, this one-day event that attracts over 5000 attendees is hosted at the Napa Valley Expo. The menu includes delicious BBQ food, live blues music from some of the Bay Area’s best musicians, and over 40 unique craft beers in a fantastic microbrew beer garden. There will also be arts & craft vendors and over 400 classic cars and hotrods on display. // www.napabluesandbrew.com

Inside Track

What the Locals are Doing

Erosion Tap House Sunday Brunch

Every Sunday, join the food adventure at Erosion Tap House from 10am to 2pm for a sumptuous brunch that includes mouthwatering dishes such as house-made Waffles, breakfast sandwiches, pastries, parfaits, and refreshing Mimosas, Micheladas—and “the best ice cream in town.” // 1234 MAIN ST., ST. HELENA • WWW.EROSION.BUZZ

Farmstead Restaurant

Long Meadow Ranch Locals Night

Join the fun for Locals Night on Farmstead’s outdoor bar patio on Wednesdays from 4–7pm. Festivities include live music, tap takeovers, featured wineries, and BBQ Specials. First come, first serve. Check the website for info on who’s playing and featured specials. // 738 MAIN ST., ST. HELENA WWW.LONGMEADOWRANCH.COM/FARMSTEAD-LOCALS-NIGHT/

Napa Valley Community Market

This summer small farmers and local vendors gather at the Napa Yard – Oxbow Gardens to sell their produce, flowers and goods to the local community. Founded by olive oil and balsamic vinegar producers, Scarleta Farms, the market is open through September on the 2nd and 4th Thursday each month from 5–8pm, allowing attendees to grab a dinner or drink at the family and dog friendly Napa Yard. // 585 1ST ST., NAPA

The Lincoln Wine & Wings Wednesdays

Visit The Lincoln Restaurant for Wine & Wing Wednesday every week. Enjoy 25% off all wines by the glass and bottle from 3:30pm to close. Plus, savor their delicious wings for just $8 per order, with your choice of Lemon Pepper Feta, Buffalo Blue Cheese, or Adobo flavors which can be devoured in the Pub or on the spacious patio overlooking the Napa River. // 505 LINCOLN AVE., NAPA • WWW.THELINCOLNNAPA.COM

Yountville Sunday Concerts in the Park

Bring friends, family, favorite beverages, and a blanket to enjoy Sundays in the Park. From 5–7pm, enjoy live music and a featured Food Truck at the Veterans Memorial Park. Attendees are welcome to bring chairs, but they can’t be set up until 3pm. Friendly & wellbehaved dogs on leash are welcome. Check calendar for current lineup. // 6465 WASHINGTON ST., YOUNTVILLE WWW.TOWNOFYOUNTVILLE.COM/CALENDAR

Photo courtesy of the Town of Yountville

Photo courtesy of Erosion Tap House

Matt & Kimberly Scarlata of Scarlata Farms

Photo by Kristen Loken Photography

GET WET, STAY COOL

Napa Valley Watering Holes

 WRITTEN BY CHRIS ANDREWS

It ’ s been a long, hot summer, and more of the same is ahead. What better way to escape the heat than by heading to the nearest body of water? Whether one is looking for a place to swim, kayak, water ski, paddle board, motorboat, or fish, Napa Valley has many great options to make a splash.

While Napa is best known for its dry land activities, excursions to the area’s watering holes provide a nice variation. If coming from outside the region, plan ahead and pack swimwear and water shoes, sunscreen, hats and sunglasses, water bottles, a compactable insulated food bag, and a waterproof pouch for the phone. All else is rentable, and equipment purveyors can lend expertise on where best to launch based on skill level and how long one wants to be on the water.

Note: Most of the area’s lake and river spots are remote, i.e., far from provisions. If in North Napa, excellent spots to pick up a packable lunch and beverages are Genova Deli, Whole Foods, and Ranch Market. Near St. Helena, good choices would be Oakville Grocery, Sunshine Foods, and CalFresh in Calistoga. All will also have the ice needed, as well as cold beverages.

Two large lakes in Napa County offer beautiful scenery and the opportunity for boating and other water sports— Lake Berryessa and Lake Hennessey.

LAKE BERRYESSA

The largest lake in Napa County and one of the largest in the state, Berryessa is a reservoir in the Vaca Mountains, which came about after the Monticello Dam was built in the 1950s. The reservoir provides much of the water and hydroelectricity needed in the northern parts of the San Francisco Bay Area. Lake Berryessa proper is massive, with over 20,000 acres (16 miles long and 3.1 miles wide). Along its 165 miles of shoreline is the opportunity for nearly every kind of watersport, hiking, and biking.

The water sports most enjoyed at Lake Berryessa are motor boating, pontoons, kayaking and canoeing, wakeboarding and tubing, fast-paced boating, and water skiing. In addition, there are calm coves with groomed shorelines perfect for swimming and fishing. For boaters, numerous islands in the middle of the lake are great for exploring and laying out a picnic.

Anglers will find an abundance of trout, catfish, bluegill, crappie, carp, and salmon. Outfitters in the region can put visitors right on the fish—they have only to ask.

If a fishing or sporting license is needed, it can be purchased at most local fish and tackle shops or the Walmart Supercenter on Lincoln Ave. in the City of Napa.

For swimming, sunbathing, and picnicking, the best spot on Lake Berryessa is the Oak Shores Day Use Area, which includes covered picnic tables, restrooms, drinking water, BBQ grills, designated swim areas, beaches, and ample parking. For those looking to hike or bike around the lake, Berryessa’s best trails are Smittle Creek Trail, Pope Creek Trail, and the Cedar Roughs Trail. All Trails, the region’s best trail guide, provides information and directions for all seven Berryessa trails. ( www.alltrails.com/parks/us/california/ lake-berryessa-recreation-area) Note: Cell phone reception can be spotty near Lake Berryessa, so trail map printouts are highly recommended.

To rent watercraft of nearly any kind for use on Lake Berryessa, look no further than Lake Berryessa Boat and Jet Ski Rentals, Berryessa Water Sports, Markley Cove Resort, or Pleasure Cove Marina. // www.usbr.gov/ mp/ccao/berryessa/visitor-info.html

LAKE HENNESSEY

Napa Valley’s other major reservoir is Lake Hennessey. Formed by the Conn Creek Dam, it is also in the Vaca Mountains, just east of St. Helena. It is the primary water source for the City of Napa and covers a watershed area of nearly 35,000 acres.

Boaters at Lake Hennessey

Photo by Chris Andrews

Canoes, kayaks, and small motorboats (under ten horsepower) are welcome on Lake Hennessy but can only be launched at the designated boat dock. Any sports that could result in bodily contact with the water are prohibited at Hennessey, including paddle boarding and swimming. Fishing and boating are allowed, but permits are required. Anglers will find an abundance of largemouth bass, as well as spotted bass, bluegill, and black crappie.

Because of its spectacular scenery, Lake Hennessey is a favorite spot for hiking, biking, and riding horses. The Lake Hennessey Shoreline – Alta Hennessey Loop is a 5.6-mile trail near St. Helena, the trailhead of which can be found at Moore Creek Park. Nearly 2/3’s of the Shoreline Trail follows the lake’s perimeter, and the trail is of moderate intensity. For the adventurer, a popular Moore Creek Park excursion is hiking to the “Top Secret Swimming Hole,” an allterrain trek that ends up at a shady watering hole. // www.cityofnapa.org/580/ Lake-Hennessey-Boating-Fishing

THE NAPA RIVER

The Napa River is the other impressive body of water in the region. It runs 55 miles down the valley, flowing from Mount St. Helena to the San Pablo Bay, with gorgeous, lush scenery. The river is ideal for kayaking and canoeing and, in some locations, paddleboarding. The river also offers excellent opportunities for fishing, either by boat or right off its banks. Some outfitters have boats and paddleboards ready on the dock in downtown Napa, just a few paces from all the major hotels.

For those looking to fish, there are great spots on the banks of the river where it runs through Kennedy Park (on the south side of the city of Napa) and also at the Napa River Ecological Reserve on the north side of Yountville Cross Road. Fishing gear and expert guidance are offered at Sweeney’s Sports in Napa. // www.sweeneyssports.com

To rent small watercraft and paddle boards or to get assistance with launch sites or guided water tours, look no further than Napa Valley Paddle and Enjoy Napa Valley. // www.napavalleypaddle.com // www.enjoy-napa-valley.com

Other Ways to Cool Off

For the non-outdoorsy type, cool off in one of the area’s local pools, either open to the public or available to reserve for a daily fee.

Bothe-Napa Valley State Park

www.napaoutdoors.org/parks/ bothe-napa-valley-state-park/

Dr. Wilkinson’s Backyard

Resort & Mineral Springs www.drwilkinson.com

Health Spa Napa Valley www.healthspanapavalley.com

Meritage Resort & Spa www.meritageresort.com

Napa Valley Marriott

Resort & Spa

www.marriott.com/en/ destinations/napa.mi

Silverado Resort www.silveradoresort.com

Napa River at Yountville Cross

Photo by Chris Andrews

It’s a Dog’s Life

Dog-friendly Wineries, Restaurants, and Resorts Rule the Day

There are multiple reasons to bring a dog along on an excursion or a vacation. For starters, many pet owners’ furry companions are as equally regarded as family members as their human counterparts and sometimes can even be better company. Hanging out with a pooch is a great way to spend quality time together, bond, and create new experiences together.

For locals in Napa, it’s relatively easy to devise a plan for a “dog day afternoon,”

their humans along. While nearly all of the major wineries in Napa Valley are dogfriendly, it’s a safe bet to assume many of the larger wineries, such as Frog’s Leap, HALL, St. Supery, V. Sattui, Bouchaine, Alpha Omega, Castello di Amorosa, and Beringer have the space to accommodate an animal. Wineries with grounds and vineyard roads ideal for meandering with your pup include Charles Krug, Schweiger, Silenus, Trefethen, Hagafen Cellars, and Laird Family Estate. For a more comprehensive list of amenable winery locations that welcome dogs, check out the Napa Valley Vintners website, www.napavalley.wine/visit/map (Wineries>Features>Dog Friendly) or Visit Napa Valley www.visitnapavalley. com/things-to-do/trip-ideas/pet-friendly/ No matter where the destination is, it

however, more and more visitors are making Napa Valley a popular travel destination for their pups. A vacation with a pet means having a loving companion nearby, gives one a reason to exercise each day, and is a great way to break the ice and meet new people.

Napa Valley loves dogs—at the wineries, parks, restaurants, hotels, resorts, and just about anywhere one might imagine visiting. However, bringing a furry friend along requires creative planning with the appropriate knowledge of where to go and what to do.

Let’s start with the fact that over 140 of the valley’s wineries allow dogs to bring

is highly recommended to call ahead to reserve and ensure the winery knows there will be four-legged companions accompanying the group.

Dog-friendly in Napa Valley means this at most establishments: dogs can accompany their owners on a leash and in an outdoor setting. California law prohibits dogs inside or around food preparation facilities, including restaurants, wineries, farmers’ markets, open-air festivals serving food, and grocery stores. The only exception is for “service dogs,” which under California law means “a dog trained to perform specific tasks to assist an individual with a disability, such as guiding,

fetching dropped items, physical protection, rescue work, or pulling a wheelchair.” Emotional support dogs, though important, are not in this category as they are not professionally and appropriately trained to service people with disabilities and cannot be ADA-certified.

That being said, almost every dining establishment and winery in the region has exceptional outdoor options for regular, run-of-the-mill canines, all of which have similar perks to their indoor seating. Outdoor options are often available yearround and supplemented with fire features and heaters during inclement weather.

Other noteworthy bits of regional petiquette are that dogs must be kept on a leash at all times unless in a designated off-leash section of a local park. Owners are expected to pick up dog waste regardless of the setting, but especially in vineyards and gardens, where much attention is given to soil quality and where left waste could spoil another patron’s experience. And though this should go without saying, dogs cannot remain in settings where disruptive behavior might diminish the elevated food and wine experiences of other guests. Planning ahead is the best way to avert these issues; take an exhilarating walk in the morning, make sure pup is well fed and has their needs met in advance. Bringing a comforting mat, chew toy, or treats is always a safe bet.

Restaurants in Napa Valley follow a similar protocol, with most of them allowing well-behaved, small to mediumsized dogs (under 25 lbs.) on outdoor patios. One thing to note is that dogs still cannot be brought in in spots where food ordering is done indoors prior to outdoor dining, so be prepared to have someone in your party wait outside with the pup.

Exceptional canine-friendly dining establishments in Napa Valley include Angèle Restaurant, Napa Yard at the Oxbow Gardens, Gott’s Roadside, and the River Deck outside the Oxbow Public Market. Also good are Bottega and Addendum in Yountville, Pizzeria Tra Vigne and Brasswood in St. Helena, and the Calistoga Inn Restaurant, Fleetwood and Evangeline in Calistoga. This is just the tip of the iceberg regarding petfriendly eateries, so first find the preferred cuisine, then call ahead to confirm the pet policy and determine if outdoor seating can be reserved.

Resorts and hotels in the region are surprisingly receptive to putting up canine guests. However, those arrangements

must be made in advance as limited spots are set aside for dogs. Resorts that go the distance for dog lovers include the Carneros Resort, Solage, Bardessono, the Archer Hotel, and the Four Seasons Resort. Amenities vary and change seasonally, so call ahead to find out what is being offered. Hands down, the most dogfriendly is the Carneros Resort, which offers locally made dog treats, dog toys, a leash, waste bags, and numerous other doggie amenities. The resort also has long stretches of walking paths, enclosed patio spaces, pooch-friendly outdoor showers, and concierges who can arrange dog sitting and walking.

Unfortunately, Fido is not invited when it comes time for that long-awaited dinner

Napa Valley loves dogs—at the wineries, parks, restaurants, hotels, resorts, and just about anywhere one might imagine visiting.

at The French Laundry or a private tasting at Far Niente. On these special occasions, consider employing the services of a dog sitter. Pet Nanny Napa Valley is highly touted, and their dog sitters can take the pup out to the park and provide companionship at the hotel. // www.petnannynapavalley.com

Alston Park at 2037 Dry Creek Road and Shurtleff Park at 1238 Shetler Avenue are the best places to let dogs run and socialize with their canine kindred spirits. Both are located in Napa and offer off-leash dog areas and beautiful scenery.

Signorello Estate Reopens

After six years of reconstruction from the damage of the 2017 Napa fires, Ray Signorello, owner of Signorello Estate, re-opened in June as a symbol of fortitude and innovation. The new Signorello estate caves and winery feature an 8,304-square-foot state-of-the-art and fire-protected winery and an 11,431-square-foot underground cave that serves production, storage, and hospitality needs, with areas set aside for reserve tastings. The Estate’s by-appointment-only tours and tastings will offer an immersive experience into Signorello’s past, present, and future with a complete tour of the property and access to Ray’s personal library collection dating back to the winery’s inception. Open Wed-Sun 10am-4pm.

FOR MORE INFORMATION: 4500 Silverado Trail Napa 94558 www.signorelloestate.com

Biscuit’s BBQ

Napa locals Jessica Kerr and Brett Schaublin opened Napa’s newest BBQ joint, Biscuit’s BBQ, on Pearl Street in downtown Napa. Named after their Siamese cat, Biscuits was introduced by the duo as a pop-up eatery on Pearl Street, where they recently took over the space. Biscuits brings a unique twist on BBQ to Napa with a rotating menu created with locally sourced ingredients. Favorites include BBQ ribs, smoked meats, pulled pork, creative takes on sandos, salads, and sides. Save room for dessert. Open Wed–Sun 11 am–7pm.

FOR MORE INFORMATION 966 Pearl St. Napa www.biscuitsbbq.com

RO Restaurant & Lounge

Chef Thomas Keller and Chef de Cuisine Jeffery Hayashi launched a new culinary concept to the space formerly known as Regiis Ova Caviar & Champagne Lounge. Now called RO Restaurant & Lounge, the new hot spot will feature Asian-inspired cuisine from Chef Hayashi’s Hawaiian roots. Still with a nod to Regiis Ova, the caviar company co-founded by Chef Keller and renowned caviar expert Shaoching Bishop, the new menu will feature shareable plates and bowls, a cocktail list, and a robust wine selection.

FOR MORE INFORMATION 6480 Washington St., Yountville www.rorestaurantandlounge.com

Biscuit’s BBQ

Photo by Howard Hsu

Photo by David Escalante courtesy of RO Bar and Lounge

Signorello Estate by Alexander Rubin

Ember Steak

Meritage Resort and Spa launched its newest restaurant concept, Ember Steak, bringing a premier steakhouse experience to the newly reimagined space. The intimate 50-seat space is headed up by Chef Cary Roy, who showcases large format and dry-aged steaks and chops alongside decadent sides. For sushi lovers, don’t miss the Ember Roll, prepared with lobster, shrimp, truffle mayo, and wagyu. The wine list is impressive as are the handcrafted cocktails, including a 6+week aged Manhattan. Open Wed-Sun 5 – 10pm.

FOR MORE INFORMATION: 850 Bordeaux Way, Napa // www.embersteak.com

Moulin Bakery

Popular Napa Farmer’s Market purveyor Moulin Bakery opened its first brick-and-mortar location in downtown Napa. Located in the alleyway off of First and Franklin, proprietors Zach and Chloé Kaylor focus on naturally leavened (sourdough) breads and viennoiseries using a variety of whole grains that they mill in-house on a stone mill and the use of organic whole grains and natural fermentation. Their baked goods are complemented by a craft coffee program with beans sourced from Camellia Coffee Roasters in Sacramento.

FOR MORE INFORMATION: 1321 1st Street, Napa www.moulinbakerycoffee.com

Violetto

Alila Napa Valley has relaunched its signature restaurant as Violetto, Napa’s only prix fixe fine dining restaurant in Napa, offering a variety of elevated dining experiences throughout the day. Spearheaded by award-winning Executive Chef and Director of Culinary Thomas Lents, in addition to the flexible prix fixe menu (four or seven-course options), diners can choose individual and family-style dining, plus surprise bites throughout the meal. The lounge and veranda spaces allow for a more casual experience with an a la carte menu of shareable plates perfect for enjoying with handcrafted cocktails or wine. Lunch and breakfast are also available daily, with brunch on weekends.

FOR MORE INFORMATION: www.violettonapavallety.com

Photo courtesy of Ember Steak

Photo by Alexander Rubin courtesy of Alila

Mark Pickens, General Manager Ace & Vine with Mike LeBlanc

THE LINCOLN + ACE & VINE

BRINGING SOMETHING NEW to the Napa Valley Experience

 BY LAYNE RANDOLPH | PHOTOS BY BOB McCLENAHAN

Visitors to Napa Valley are often surprised to find that most businesses close relatively early. After a day filled with wine tasting, guests typically enjoy a leisurely dinner, only to realize that most local restaurants close soon after dinner service ends. This leaves them with a shortage of options for late-night entertainment.

However, Napa Valley was not always this tame. The area’s history is deeply rooted in the Gold Rush, a time of risk-taking pioneers who flocked to the area in search of fortune. This era brought a casino lifestyle to many Western towns, often in the form of gambling halls within saloons that also served as restaurants and hotels. As Prohibition halted liquor sales and gaming became more regulated, many of these businesses closed.

Now, Napa residents and visitors have an exciting new dining and entertainment option in downtown Napa. Under one roof, The Lincoln and Ace & Vine provide something for everyone: a family-friendly gastropub with outdoor activity areas overlooking the Napa River, a card room offering 24/7 gaming entertainment, and a latenight atmosphere perfect for unwinding after a long day of wine tasting.

THE LINCOLN

Perched above the scenic Napa River, The Lincoln in downtown Napa is the brainchild of

local hospitality veterans Michael LeBlanc, owner of Ace & Vine, and Adam Snyder, of Hazies, Redford, The Brixton, Taverna Aventine, and The Ambassador in San Francisco. This elevated American gastropub offers a full range of inspired cocktails and fresh twists on classic fare.

With its late-night hours, cozy firepits, and comfortable atmosphere, The Lincoln provides a unique dining experience that caters to any party size and palate. The menu is a delightful mix of shareable plates, comfort food items, sandwiches, healthy options, and a kid’s menu. The offerings reflect the convivial spirit of the venue, with plates such as Bourbon Deviled Eggs, Honey Sriracha Salmon Lollipops, and Tatchos—a delicious twist on nachos, where tater tots are smothered in beer cheese, pico de gallo, bacon, and crema. The Late-Night Menu offers items like Crispy Chicken Sandwiches and Short Rib Tacos until 2:00am. Weekend Brunch offerings run the gamut from Fried Chicken and Jalapeno Waffles to Avocado Toast, Warmed Donut Holes, a mouthwatering Smash Burger topped with a fried egg, and, of course, indulgent Bloody Marys.

The Lincoln is not just a late-night spot; it’s a place for the whole family to enjoy. Kids can indulge in childhood favorites like Chicken Tenders, Fusilli Pasta, and Quesadillas, while adults can savor the diverse menu and enjoy the late-night entertainment.

The American gastropub blends contemporary sophistication with a warm, cozy ambiance, making guests feel at home. The restaurant features a stunning steel bar and a floor-to-ceiling fireplace that radiates warmth and comfort. Designed by Haley Shackford, a Napa native and founder of House a Home Interior Design Studio, The Lincoln incorporates textured walls, elegant brass fixtures, and dark wood beams that beautifully contrast with the natural light pouring in through the oversized sliding glass doors.

The outdoor area is a massive draw for enjoying the gorgeous weather almost year-round. The establishment’s location on the Napa River offers more than indoor and outdoor dining. A sprawling alfresco patio gives breathtaking river views, and guests can lounge by the fire pits or try their hand at various outdoor games.

Leblanc is more than the co-owner of The Lincoln and owner of Napa’s only casino, Ace & Vine. LeBlanc also has a background that includes involvement in the philanthropy-based winery ONEHOPE. “I became the first investor in ONEHOPE Wine 17 years ago because I loved the idea of enjoying great wine while giving back to society,” LeBlanc shared. He’s still an investor today. ONEHOPE’s exclusive winery, located off Highway 29 in Napa Valley, offers more than just highly rated 90+ point wines from premier AVAs throughout Napa. It is one of the largest direct-to-consumer wineries in the world.

It has donated over $10 million to local and global causes, typically focusing on education, food, water, and health. They do it through a group of 2,000 members (20/20 Collective) collaborating each year to identify 20 impactful projects to fund. Another way to become involved is as an entrepreneur, essentially a host of local events who raises money for charities of their choice through sales of ONEHOPE wine.  It’s a way for wine enthusiasts to make an income in an industry they enjoy while giving back to society through charities meaningful to them.

LeBlanc became involved in ONEHOPE organically. “I went to high school with one of [the founders], and he and his buddy, our CEO, Jake, later worked at Gallo. Both lived in Orange County, and I was in the casino business, and they left Gallo to start this company. They pitched me the idea of a wine company that gives back, and I think we were kind of the first cause-driven wine company to do it. So, I think we’re original in that space, and they sold me on the idea.”

ACE & VINE

When he decided to expand his portfolio of Napa Valley projects beyond ONEHOPE, he turned to late-night entertainment through gaming. “I like to pick projects in places that I love to travel to and where I like to

Adam Synder, Restaurateur, The Lincoln and Mike LeBlanc

be, and Napa is one of those places, having some roots with ONEHOPE. Originally, I’d spent some time here and grew up in the East Bay, about an hour away from Napa. I was already in the casino industry, and I love Napa. I found a license [here] and chose this project.”

It may seem incongruous to have such a commitment to philanthropy and simultaneously be the owner of a cardroom and casino, but LeBlanc came to both projects through those close to him. He became part of the philanthropy-driven ONEHOPE through friends and came to casinos through his mother.

“I’ve always had it in my blood. My mom (Patricia LeBlanc) worked in a casino, and she was entrepreneurial, and we kind of partnered up when I got out of college.”

LeBlanc and Patricia joined forces and co-owned Certified Players Inc. for almost 20 years (it is now solely owned by LeBlanc under the name 2kings Gaming). LeBlanc is the Third-Party Proposition Provider for several clubs in California. In 2013, Mike and Mark English started and ran LE Gaming, Inc., which they still own today; in 2018, LeBlanc expanded to the Casino ownership side.  LeBlanc currently owns two third-party provider companies and three casino licenses.

The duo business is fast becoming the premier entertainment destination in Napa Valley. It offers LeBlanc’s signature nonstop-style action at gaming tables in the casino and entertains thousands of players from the local community and tourists alike.

He finds the casino business to be a good fit for his personality. “It’s the nonmonotony of it; it’s always something different. It’s 24 hours a day. There is stuff happening constantly. And I’m a high-energy guy, so I need something always to be going on.  I love the nonstop action.”

It also brings nightlife to Napa, which was one of LeBlanc’s goals when establishing the business. Ace & Vine is the only casino/card room in Napa, and it features card-specific games, including California Blackjack, Texas Hold ‘em, 3-Card Poker, Pai Gow Poker, and Baccarat. The business is open 24/7 and offers a complimentary shuttle service to and from Ace & Vine for Napa residents.

Beyond his interest in the casino business, his success in gaming, and his thirst for non-monotony, LeBlanc’s primary hope and the main motivation for opening the duo business is to give Napa Valley a bit of nightlife. “There’s not much else to do in Napa Valley besides eating and drinking, so we thought it would be a new kind of use—a new form of entertainment. When I first started, this venture was based on, ‘Hey, there’s nothing to do after 9:00pm.’ Here, you can come to get dinner at 11:00pm, have a few drinks, and then play blackjack. We want our slogan to be something like, ‘We’re what’s next.”’

Forks Corks AND Celebrating

Food & Wine in Napa Valley

Nestled in the heart of California's wine country, Napa Valley is a world-renowned destination for food and wine enthusiasts, offering a unique blend of world-class wines and culinary delights. In this issue, we celebrate these bounties in our 8th annual Forks and Corks edition.

Napa Valley is home to over 400 wineries, ranging from small family-owned vineyards to large-scale producers, all producing world-class, award-winning wines. Napa is also revered for its diverse culinary scene. The valley is home to a plethora of Michelin-starred restaurants, farm-to-table eateries, and gourmet food trucks, showcasing the region's commitment to fresh, local ingredients and innovative cuisine. Whether indulging in a multi-course tasting menu at a winery or restaurant or grabbing a quick bite at a food truck, there is something for every palate.

Beyond the vineyards and dining establishments, Napa Valley also boasts a vibrant community of artisans, farmers, and food purveyors. The valley has a great selection of local farmers' markets that offer locally grown produce and goods to take home, and prepared on-site menus have made them epicurean destinations.

For those looking to immerse themselves in the culinary culture of Napa Valley, there are a variety of food and wine events held throughout the year, from harvest festivals to wine auctions to celebrity chef showcases. Even local concerts evoke one's inner foodie, such as the Culinary Gardens at BottleRock Napa Valley, which touts some of the best food in the valley. These venues provide a unique opportunity to sample the region's finest offerings and learn from the experts who are shaping the future of food and wine in Napa Valley.

Whether you're a seasoned wine enthusiast or a food lover on the hunt for new flavors, Napa Valley offers a one-of-a-kind experience that will tantalize your taste buds and leave you craving more.

Photos by Kristen Loken, courtesy of The Lincoln

JCB ST. HELENA AN ODYSSEY OF THE SENSES

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF BOISSET COLLECTION

Jean-Charles Boisset has done it again.

To his long list of luxury wineries and eateries, restored and preserved historical locations, and general extravagance, he has added JCB St. Helena and its Odyssey of the Senses.

The Boisset Collection is known for its remarkable array of tasting environments, such as the offerings at JCB Yountville, however, the new addition, JCB St. Helena, is a tribute to Boisset’s vision of creating unique experiences. Located at 1320 Main Street among the elegant village shops, guests are swept away into another world as soon as they walk through the door. The first thing apparent is that the glamorous JCB St. Helena is not your average tasting room; glorious chandeliers and red velvet banquettes punctuate the room, surrounded

by clusters of artworks. It might take a moment to adjust to the sensory overload— perhaps a glass of bubbles will help.

Every aspect of the design at JCB St. Helena has been meticulously crafted under the personal supervision of Boisset and in collaboration with Ziad Ghobril, formerly of Jacques Garcia’s studio. The space is adorned with Baccarat chandeliers, original art, and repurposed classical art from leading museums. The decor and furniture draw inspiration from Napoleon, the Louvre, and Italian artists, seamlessly blending luxury with an appreciation for the aesthetics of the 18th and 19th centuries. Each element, painstakingly chosen, contributes to the sensory experience, ensuring that every guest feels the overwhelming luxury and attention to detail that have become

signature traits of both Boisset and the Boisset Collection.

The Boisset Collection is not just a collection of prestigious wineries in France and California; it’s a family legacy. Bound together by a shared commitment to authentic, terroir-driven wines, each winery is a testament to its history, future, and the land and people that make it possible. With over twenty-five historical and esteemed wineries in the world’s most renowned terroirs, the collection includes a comprehensive portfolio of Burgundy wines from his family of wineries: Domaine de la Vougeraie, Jean-Claude Boisset, J. Moreau & Fils and Bouchard Aine & Fils in addition to wineries in Beaujolais and the Rhône Valley. Boisset’s namesake portfolio, JCB, comprises Napa Valley, Champagne, Burgundy, Russian River Valley, and Sonoma Coast.

“At JCB St. Helena, our curated menu of wines by the glass, flight, or bottle enchants every palate. Guests indulge in the vibrational wines of Napa Valley alongside the distinguished wines of my home terroir of Burgundy, creating an unparalleled experience in the heart of St. Helena. It’s pure Parisian decadence on Main Street!”

Because the Boisset Collection has such an impressive lineup of wines in its Franco-American portfolio, JCB St. Helena is quickly becoming the premier Napa Valley insider destination. It is singular in its ability to offer a wide variety of wines from Burgundy, Champagne, and Napa under one roof and within one collection. Each house has its unique story, identity, and style. The Boisset Collection keeps raising the bar for extravagant guest experiences.

It is uncommon to find this range of winetasting options at one location in Napa Valley. For example, guests can compare the exquisite wines of California with those of Burgundy, and this unique juxtaposition allows visitors to appreciate the diverse terroirs and winemaking styles, making each visit a journey of discovery. The decadent food pairings, including JCB caviar, cheeses, charcuterie, and more, perfectly complement the diverse portfolio of wines offered at JCB St. Helena, promising a culinary experience like no other.

To fully experience the JCB lifestyle, JCB St. Helena showcases Boisset’s personal collection of homeware, fragrances, and captivating jewelry pieces. It is not just a tasting room and fine dining establishment but also an art salon highlighting Parisian decadence in the heart of Napa Valley.

To describe it in one word would be to say that JCB St. Helena is an experience Created and curated by Jean-Charles Boisset, JCB embraces and represents a new height of luxury, uniting the worlds of wine and fashion with opulent tasting locations and experiences that celebrate time, transcend terroir, and embrace style reaching well beyond the traditional confines of wine to reflect the personality and savoir-faire of its namesake. Alongside an exceptional team of winemakers, Jean-Charles stylizes each wine in his eponymous portfolio to create the most unique collection of wines from two continents.

A highly anticipated addition to JCB St. Helena, the “Chef Tuesdays” program invites a new guest chef every

Each element, painstakingly chosen, contributes to the sensory experience, ensuring that every guest feels the overwhelming luxury and attention to detail that have become signature traits of both Boisset and the Boisset Collection.

month to create a bespoke menu that highlights the chefs’ unique palate and pairs with a selection of wines from the JCB Collection, as well as wines from their Burgundy portfolio. Boisset explained, “The table is a theatrical stage: it illuminates all elements of our worldthe colors, textures, flavors, and senses - where they interact and tell a passionate story. With our ‘Chef Tuesdays,’ we invite a visiting chef each month to create a custom-tasting menu dedicated to the extreme pleasures of taste and the joys of life – it’s a seductive journey that transcends all rationality and becomes a joyous fête!”

The series began in March with Chef Bruce Marder, renowned for his culinary mastery at Capo in Santa Monica and the newly established C29 next door to JCB St. Helena. Upcoming guest chefs include Elliot Bell, Chef and Owner of Charlie’s in downtown St. Helena, and Richard Farnabe, who has worked in New York City’s most notable kitchens, including Soho Grand Hotel, The Tribeca Grand Hotel, Petrossian Restaurant, Jean Georges, and Mercer Kitchen. Other chefs on the Chef Tuesday’s roster include Roland Passot, part owner of Vine Dining Hospitality, which includes Left Bank (Larkspur, Menlo Park, Santana Row, Jack London

Square), LB Steak (Santana Row, Bishop Ranch), Meso (Santana Row), and Petite LB (Tiburon), and Chef Ken Frank of La Toque in Napa’s Oxbow District at the Westin Verasa hotel.

Experience JCB St. Helena during its hours of operation, which can be found at www.JCBCollection.com. Reservations are recommended but not required. Tickets to the Chef Tuesdays series are available at www.exploretock.com/jcbsthelena.

www.JCBCollection.com

AUTHENTIC ACRES Wheeler Farms Brings Farm-to-Table Experiences Back to its Roots

BY JILLIAN DARA | PHOTOS COURTESY OF J.H. WHEELER FARMS



After the concept of farm-to-table dining became internationally popularized, many experiences that use the term have veered from its origins. However, farm-to-table authenticity holds true in Napa Valley, especially at Wheeler Farms — a Hospitality House in St. Helena that celebrates wine and agriculture.

The 11-acre property was purchased by Bart and Daphne Araujo in 2014, who carried on the legacy of the original owner, 19th-century farmer and winegrower John Hoffman Wheeler. Today, the J.H. Wheeler label is discernible for its portfolio of single-vineyard wines crafted by revered winemaker Nigel Kinsman. The winery is currently rolling out its 2021 Beckstoffer Georges III Cabernet Sauvignon, 2021 Vine Hill Ranch Cabernet and has already sold out of their inaugural release of 2021 Diamond Mountain Napa Valley Cabernet Sauvignon.

Guests of J.H. Wheeler can expect to indulge in one of many experiences offered: The farm embraces them immediately with a distinct wooden barn surrounded by their meticulously planted and maintained culinary gardens, where 15 different specialty herbs are handpicked daily for wine pairings and lunches.

With radical hospitality at the forefront of every experience, the team at J.H. Wheeler lives to pull out all the stops, making guests' time in Napa Valley and, more importantly, at Wheeler Farms unforgettable. Just past the gates, guests will find garden tours where they are inclined to harvest the ingredients that grace their lunch, visiting with J.H. Wheeler's 40 (all named) chickens, which reside under the original 19th-century stone fruit orchard.

J.H. Wheeler's signature experience is their Farm-to-Table Wine Tasting, which consists of a garden stroll (complete with a parasol), a birds-eye view from their state-of-the-art winery mezzanine and ends with a personal chef-prepared canape food and wine pairing of current release cabernet wines.

The pinnacle of happenings at Wheeler Farms is their J.H. Wheeler Chef's Table Experience, bookable at $350 per head with a max of two guests. Without giving too much away, guests are greeted with a canapé and a flute of Champagne to savor while touring the Estate Gardens, including a visit to the beehives, pollinator garden, and chicken coop. The tour continues through their modern production facility to view J.H. Wheeler's fermentation

and aging rooms before it culminates at the Hospitality House, where guests slide into their front-row seat at the Kitchen Island. Here, Chef Tom Harder takes over the afternoon with a five-course lunch procured predominantly from the onsite culinary garden and locally sourced protein

Harder prides himself on preparing seasonal pairings to complement the J.H. Wheeler wines, so it's a cohesive experience no matter the time of year. Chef Harder teased that he's most excited about tomatoes and the bounty of stone fruit he will make into Wheeler Farm's preserves in summer and fall, respectively.

This summer and fall, Wheeler Farms will send guests home with treats, including jams, fruit, vegetables, herbs, and eggs, garden herbs as well as fruits, vegetables, and fresh eggs from their friends-andfamily farm stand. There will also be a tea garden where guests can smell the farm's unique leaves that will go into the J.H. Wheeler House Tea, things like chamomile, holy basil, lemon verbena, and hibiscus.

Chef Tom Harder

SHADYBROOK’S SPECIALTY

Unique Experiences Await at This Coombsville Estate

 PHOTOS COURTESY OF SHADYBROOK ESTATE

There is a broad range of winetasting experiences throughout Napa Valley, but for those looking for something more adventurous than a typical vineyard tour and tasting, Shadybrook Estate offers visitors the opportunity to experience something truly unique to Wine Country.

Hidden behind the rolling hills of Coombsville, while still just a short jaunt from downtown Napa, the 83-acre Shadybrook Estate offers something for the nature-loving, active oenophile with their Ultimate Ranch Experience. This once-in-a-lifetime experience includes a horseback ride through the vineyard followed by a flight of small production, premium wines, and a curated pairing experience. “We are the only winery in Napa that offers this, so it’s truly special,” said general manager Kristine Youngberg.

The three-hour experience is an idyllic way to appreciate the property’s historic Rapp Ranch Vineyards, tucked into the Coombsville appellation. The 12 acres of estate vineyards were planted with five different Cabernet Sauvignon clones in 2002; riding through the vineyards and feeling

the distinct microclimate that’s influenced by the cool coastal breezes off the San Pablo Bay lets visitors witness firsthand the quality conditions that affect the grapes used in their premium wines.

After their horseback tour of the vineyards, guests are seated on the Grand Tasting Terrace for a flight of carefully selected wines paired alongside artisanal cheeses, like aged Mimolette cheese from Normandy, France, and locally sourced Humboldt Fog from Cypress Grove. Charcuterie offerings such as salami infused with bourbon-soaked cherries and bresaola from the famed Fatted Calf in Napa, as well as seasonal accompaniments like nuts, fruits, spreads, and a selection of herbs, vegetables, and edible flowers that are harvested directly from their culinary garden.

For a more hands-on wine experience, Shadybrook Estate features exciting opportunities to explore their wines in educational and relaxing settings. Their BlendFest, for example, is an opportunity for larger groups to join their winemaker to learn more about crafting the perfect blend. This

immersive experience involves choosing from a selection of red wine barrel samples to create a blend that reflects a guest’s personal preferences. The experience ends with a full tasting on the grand terrace overlooking the estate vineyards, and each guest will take home a bottle of their personal blend.

For those looking for a relaxing respite from the rigor of jumping from winery to winery, the Sip and Paint tasting allows visitors to try a completely different type of blending — working with watercolors in Shadybrook’s winery garden with instruction from professional artist to lead guests through painting their perception of the Rapp Ranch Vineyard, all while enjoying wines and views at the winery that was just named Napa Best Boutique Winery in Napa Valley Life’s Best of Napa Reader’s Choice Awards.

Culinary Adventures on the NAPA VALLEY WINE TRAIN

 BY CHRIS ANDREWS | PHOTOS COURTESY OF NAPA VALLEY WINE TRAIN

When there are so many worthy excursions to enjoy in Napa Valley, it’s often hard to decide what to add to the roster. So many possibilities, so little time. Any good day in the valley should include spectacular scenery, world-class cuisine that represents the unique terroir and culture of Northern California, great wine, of course, and a bit of pampering by local hospitality experts whose goal is to ensure visitors leave with memories to last a lifetime.

Imagine this: a day trip on vintage Pullman rail cars lovingly restored to recreate the ambiance of the golden age of rail travel. This opulent train passes through lush vineyards embraced by mountains, punctuated by palatial vineyard estates and wineries. Afternoon and evening journeys include a multi-course lunch or dinner

service with wine pairings and, in some cases, include stops at the region’s most revered wineries. Add to this white glove service that is personalized, exceptionally courteous, and meticulously detailed, ensuring every aspect of the journey is perfect and exceeds the expectations of the most discriminating passenger. Now imagine the Napa Valley Wine Train.

Plan to make a trip on Napa Valley’s legendary train the center of an entire day’s itinerary. To fully appreciate this immersive and stimulating experience, it is best bookended by simpler and more casual meals and outings or activities at one’s hotel on the day.

Though the wine train has no dress code, many visitors enjoy blending into the train’s luxurious aura, dressing in their best finery, and getting done up for the day.

Others prefer comfortable attire to avoid detracting from the train’s exceptional multi-sensory experiences. Either way, all who ride the train will find an undeniably celebratory mood permeating the excursion. The Wine Train: always an exciting and unique adventure.

The numerous lunch experiences best exemplify an extraordinary day on the Wine Train. Guests arrive at the McKinstry Street depot and check in at the Train’s vintage ticket counter. As they wait for the signal to board the train, they can enjoy wine and other beverages at the Artists Café or shop for Napa Valley wines and wine country merchandise and apparel at the Wine and Gift Shop. Guests are also encouraged to relax in the depot’s expansive lounge area. Those riding the train should plan to come early to enjoy all the depot has to offer.

For those on honeymoons or celebrating anniversaries, make a point to stop at the Train’s Love Lock Bridge before boarding the train. A popular tradition for those who visit Napa Valley is to commemorate their romantic stay by leaving an engraved or otherwise customized padlock on the bridge, tossing the key over the side for good luck (or holding on to it as a keepsake). Couples and other visitors will also want a boarding portrait done by the Train’s professional photographers. These print images are then available for purchase at the station or online.

As guests proceed to their designated dining cars, they are encouraged to stop for additional photo ops. After boarding the train, guests are greeted with a welcome glass of sparkling wine at beautifully appointed tables, where the culinary adventure begins.

Executive Chef Rodrigo Cuadra, whose pedigree includes stints as chef at Silverado Resort, Legends, and The Citizen Hotel (both in Sacramento), at Bouchon, Estelles Patisserie, and the Four Seasons in Miami, takes pride in the gourmet lunches and dinners he prepares for Wine Train’s excursions. “I aim to bring Napa Valley’s best restaurant experience to the Wine Train with produce, meats, and fish locally procured and with dishes that reflect the best the season has to offer,” said Chef Cuadra. He also noted, “The Wine Train has three fully operational kitchens on board, and it is in these live and moving kitchens that we cook from scratch the foods our guests enjoy above.” Guests are encouraged to leave their seats between courses to view the chef and his crew at work; something patrons aren’t typically privy to in restaurant settings of this caliber.

meal – elevated dining in this elevated car. Those partaking in the Vista Dome Lunch also enjoy priority boarding, and the car is accessible only to the guests enjoying this experience.

Other noteworthy experiences on the daytime runs include the Afternoon Tea X CHANDON and Tasting on the Rails. The Train’s traditional high tea starts with a CHANDON Garden Spritz Cocktail followed by a sophisticated tea service and an assortment of culinary decadences, such as finger sandwiches and miniature sweets.

The Tasting on the Rails Lunch is the Train’s most extensive menu, with seven courses that are a feast for the senses, each course paired with the perfect Napa AVA wine. Guests will savor the region’s seasonal bounty with pairings that can include wines from Charles Krug, CHANDON, Trefethen, Tate, Beaulieu Vineyard, Belle Glos, and Ghost Block.

Consider also the Wine Train Adventure on the Riverfront for those seeking seamless coordination between venues. The Train has partnered with the River Terrace Inn to provide cozy accommodations for its

Ever popular among the Wine Train’s many experiences are the 3-hour journeys that take place midday, when local scenery can be thoroughly enjoyed, and with views varying greatly throughout the year based on seasonal changes.

A favorite among daytime experiences is the Vista Dome Lunch, which takes place in a 1952 Pullman glass dome car, affording a 360-degree view of the valley. In this most beautiful of cars, guests dine in plush booths that provide a sensuous backdrop for the Vista Dome’s exclusive 4-course

guests. The hotel is centrally located near the Napa River, Oxbow Market, and the Culinary Institute of America at COPIA and is within walking distance of a wealth of restaurants, entertainment, and tasting rooms in downtown Napa.

Make Napa Valley Wine Train’s offerings the starting point for any stay in the region, ensuring it will be the vacation of a lifetime.

707-253-2111

// www.winetrain.com

Executive Chef Rodrigo Cuadra

Ignite and Unwind at EMBER STEAK

 BY FRAN MILLER | PHOTOS BY BOB McCLENAHAN

Flickering candles; flame-enhanced tableside preparations; a kindling of connections. Ember casts a warm glow within the reimagined Meritage Resort and Spa. The recently opened premier steakhouse is the grand resort’s newest restaurant concept. Intimate, with a mere 50 seats, Ember is cozy and indulgent. It’s a special place, ideal for special occasions, and destined to become the region’s go-to for celebratory events.

Polished yet rustic, Ember boasts a Frank Sinatra meets Gene Autry vibe, where classic martinis and 6+ week-aged Manhattans are served alongside the best prime cuts, all within view of a massive steer that peeks out from his canvas behind the bar. The interior—of teal blues, dark browns, stonework, and marble—is softly illuminated by candles that lend a radiant and sultry aura. The warm and inviting hospitality is emblematic of the Ember name.

And though the environment alone is incentive for a reservation, it’s Chef Cary Roy’s menu that stars. Chef Roy ensures every detail exceeds expectations with carefully curated entrees such as a Double R-Ranch Ribeye, Tomahawk, and New York Strip cuts,

as well as succulent Kurobuta Iberico Pork Chops paired with an array of classic steakhouse sides. (Think mac & cheese, jumbo asparagus, and truffle fries, among other items.) He sources items locally and gathers many ingredients from Meritage’s on-site chef’s garden and chicken coop, located within the estate vineyards. Menu highlights include ember-themed preparations such as a tableside torched Potato Pavé and Ember Bone Marrow served on a grill plate above a bed of smoldering herbs and a Smoked Negroni. And sushi lovers will be pleased to find a choice of four “rolls,” including the decadent Ember Roll with lobster, shrimp, wagyu and truffle charcoal mayo.

Naturally, like most Napa Valley-located restaurants, Ember’s wine list is stellar. The Meritage property is home to Trinitas Cellars, so these wines are naturally offered, in addition to old-world selections and top labels from local vintners. Knowledgeable sommeliers will guide guests towards the perfect pairing. Ember guests are also encouraged to visit Sora, a whimsical new bubbles bar that compliments the property’s three other on-site tasting rooms, for a pre-dinner flight of sparkling wine and champagne.

These new dining experiences are part of the extensive $25 million reimagining of The Meritage Resort and Spa, long a Napa Valley hospitality favorite and known as the gateway to the best of California Wine Country. Offering a well-balanced mix of natural beauty, restfulness, and adventure, the retreat is now home to redesigned vineyard view rooms, two expanded pools, local wellness favorite Spa Terra, and six elevated dining options, of which Ember takes center stage.

“At Ember, every detail was designed to kindle deeper connections while gathered around the table,” said Joe Leinacker, Managing Director for The Meritage Resort and Spa. “With its intimate, warm atmosphere and indulgent menu, Ember was conceived as a place for celebrating the moments in life—both large and small—that are deserving of that special extra spark.”

Focus on Food Pairings at PRIEST RANCH TASTING ROOM

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY

There are (at least) three delicious reasons why the Priest Ranch tasting room in the heart of Yountville will please a person’s palate: bacon, caviar, and chocolate. Here’s a hint: each one is the tasty star of an adventure in food paired with limited-production wines available only at the winery’s Yountville tasting room. The team at Priest Ranch looks forward to providing every guest with cultivated and unexpected wine country tasting experiences. Read more for some help in deciding which one to do first.

Bacon & Wine Experience

Experience the unexpected. Did you know that salty foods, such as bacon and buttered popcorn are known to complement acidic wines to produce a balanced finish? The salt cuts through acidity while softening it at the same time. At the Priest Ranch tasting room, this ultimate food and wine experience has proven to be a customer favorite for its perfect harmony of flavors, expertly crafted by Executive Chef Dan Solomon. Four distinct cuts of succulent pork belly, each expertly paired with carefully curated estate-grown Napa wines, create a melt-inthe-mouth sensory journey that’s like a little bit of magic. Fair warning: The Priest Ranch

Bacon & Wine Experience is an unforgettable savory moment with a wow factor that leaves everybody craving more.

Caviar & Wine Experience

Go ahead, indulge. Like a breath of fresh sea air, caviar is another pairing that works beautifully with wine, thanks to its natural saltiness. Guests at Priest Ranch can take in an uncommon culinary adventure where Chef Dan ensures every sip and bite is meticulously crafted to elevate the senses. This seasonal limited and intimate experience marries the exquisite flavors of premium Napa wines by Priest Ranch with the unparalleled delicacy of wonderful caviars. A talented team member guides each exclusive tasting through a symphony of flavors with four expertly curated wine

and caviar pairings at 10am, 12pm, and 2pm daily. Reserve ahead.

Taste the Terroir Experience

Feeling “viticurious”? Guests are invited to learn more about the role terroir plays in delivering the unique characteristic flavors imparted to wine by the environment in which it is produced. And all the time while enjoying yummy chocolate. Priest Ranch has introduced this new way to “eat dirt” to discover the essence of terroir. Because chocolate lovers deserve a fun, wine-tasting journey that embodies the uncommon spirit of estate-farmed Priest Ranch wines, this tasting is a bold and adventurous pairing experience. Each delicious handcrafted “dirt” clump is designed in collaboration with renowned chocolatier Chris Kollar to perfectly complement the distinct flavors of Priest Ranch wines handcrafted by winemaker Cody Hurd.

Choose one or all three of these experiences, but don’t miss this must-visit tasting room in the heart of Napa Valley. www.priestranchwines.com

OF PRIEST RANCH

Experience elegant private seated tastings of re ned méthode traditionnelle sparkling wines and pinot noir. Elevate any experience with an exquisite selection of local artisan cheeses, charcuterie, caviar and delectable vegan options, or enjoy an international gustatory journey with our new Bubbles & Bites Mediterranean excursion.

Photo Credit: David H. Collier Photography

PLATE to PALATE Louis M. Martini’s New Culinary Offerings

Demonstrate the Complexity of its

 BY JILLIAN DARA | PHOTOS COURTESY OF LOUIS M. MARTINI WINERY

Last summer, Louis M. Martini Winery celebrated its 90th anniversary. For the majority of years, the Martinis called Napa Valley home. The winery has been celebrated for its wine-first ethos, offering winery tours, wine seminars, and tastings that focus on their worldrenowned Cabernet Sauvignon (including the pinnacle of the portfolio; 2013 Lot 1 that received a 100-point score from Wine Advocate). So, when Martini completed its significant restoration of the historic 1933 winery in 2019, the new food and wine pairing experiences that emerged with it pleasantly surprised many epicureans.

“Adding a culinary component to the tastings was meant to enhance the overall guest experience and create a more comprehensive and immersive visit,” shared Kristen Peck-Cropper, Business Development Manager for the Gallo Luxury

Portfolio

Portfolio, which includes Louis M. Martini. “The integration of food and wine pairings allows guests to appreciate the full potential and complexity of the wines.”

Martini assures it’s still wine-first; it’s just elevated their offerings to match the ebb and flow of contemporary consumer demands, ranging from a classic tasting with nibbles to a four-course tasting menu presented by executive chef Aaron Meneghelli. “Whether you are a wine novice or connoisseur, offering an array of tasting experiences ensures there is something for everybody,” shared Peck-Cropper.

Taste of Martini is their fundamental pairing experience, available daily (club members receive a discount). The tasting explores the depth of the Martini portfolio with a line-up of the winery’s most popular wines mixed with samples of their exclusive small lot wines. The experience

Executive Chef Aaron Meneghelli

is accompanied by an artisan cheese board featuring varieties from local creameries, house-made dried fruit compote, and lavash, a thin, leavened flatbread popular in West Asia.

The Crown Collection Experience is a level-up, available only from Wednesday to Sunday, and reservations are required. Guests can choose to lean into the winefirst approach with a classic tasting or add-on a culinary pairing that is curated to the selection of Crown Cabernet Sauvignon pours; a collection dedicated to showcasing

the site-specific characteristics of Martini’s premier mountain sites, including Monte Rosso Vineyard, Cypress Ranch Vineyard, Howell Mountain and Stagecoach Vineyard.

On a summer day, nothing will beat a wine flight and bite in Martini’s private outdoor cabanas. This year, the experience comes with a new menu, including garden squash torta, marinated and pickled vegetables, bresaola, speck prosciutto, Solo di Bruna parmesan di Stefano burrata with fava leaf pesto, smoked pine nuts, and wood-fired focaccia with green garlic sea salt. The flight includes a variety of Martini’s styles, like a rosé of Cabernet Sauvignon, Cellar No.254 Merlot, and 2016 Cellar No. 254 Petite Sirah. “There is nothing like sipping on award-winning wine while sharing delicious curated bites and enjoying the company you are with,” added Peck-Cropper.

Finally, the Underground Cellar experience is their most exceptional exclusive food and wine opportunity. The original barrel cellar from 1933 was meticulously restored to serve as a functioning barrel room and the setting for this intimate tasting. Martini holds true to its founding wine-first mission as one of their wine educators leads the experience.

“I believe food and wine are two of the greatest ways to elevate tradition, and this allows us to invite you into a special experience that will excite the senses and challenge the palate.”

–Executive Chef Aaron Meneghelli

“This is truly a glimpse into the rich legacy of the Louis Martini history,” said Peck-Cropper. “Tasting through the smalllot wines in this intimate setting paired with Chef Meneghelli’s menu offers guests a deeper appreciation for the craftsmanship and artistry of these wines.”

In addition to learning more about Martini’s history and current viticulture, guests are treated to Martini’s portfolio of small-production wines, including Lot No. 1 Cabernet Sauvignon (the aforementioned 100-point wine by Wine Advocate in 2017). The winery doesn’t like to give too much away to maintain the novelty of the experience and build anticipation; however, Chef Meneghelli shared more about the concept.

“I believe food and wine are two of the greatest ways to elevate tradition, and this allows us to invite you into a special experience that will excite the senses and challenge the palate,” said Meneghelli. “Our food pairings show a touch of the old world while being met with a focus on seasonal and local ingredients that strive to show the versatility of our wines.”

Upon researching the history of the Martini family to incorporate the old and new into his pairings, Meneghelli

discovered unexpected parallels between his family (originally from Northern Italy, despite his upbringing in Napa Valley). “Just a short train ride in northern Italy connected our families, and the traditions continued as both traveled by boat to eventually land in the Bay Area.”

Meneghelli said he’s inspired not only by the story of emigrating to America but also by his grandparents’ foray as “natural entertainers,” where everything they did was centered around a meal. “The community that happens around a table, that’s what started to drive my passion for food. It isn’t just about being able to cook something; it is focusing on the entire experience someone will have at my table.”

Of course, at Louis M. Martini, that experience includes wine, of which Meneghelli pointed to the 2018 Monte Rosso Vineyard Malbec and 2017 Lot No. 1 Cabernet Sauvignon as personal favorites; therefore, are a must-try with his memorable pairings. www.louismartini.com

Fine Wine, Warm Hospitality, and a Super Bowl

Trophy:

VERMEIL WINES

FRAN

|

Multitudes of Napa tasting venues serve fine varietals within hospitable environs, but few boast the little extras that grace Vermeil Wines' Downtown Napa tasting room. Nowhere else in wine country can visitors sip their Sauvignon Blanc beside a replica Super Bowl Lombardi trophy or enjoy a glass of Cab Franc next to a Pro Football Hall of Fame bust.

That bust would be of winery proprietor Dick Vermeil, the highly regarded 15-season NFL coach and 1999 Super Bowl winner, and a 2022 Pro Football Hall of Fame inductee. A Calistoga native raised in a French/Italian family to whom wine was always very important, Vermeil has returned to the region that shaped him and to the industry in which he has deep roots. His wine legacy began with his great-grandfather, G. Iaccheri, who founded one of the early local wine companies, the Calistoga Wine Company. Vermeil fondly remembers his grandfather Vermeil making the family wine with grapes picked from the Gene Frediani Vineyard, which continues to supply Vermeil Wines today.

“I was always impressed with the adult family conversations about the new vintages

and the value those wines added to the Vermeil family holiday dining experience,” said Vermeil when recalling his Calistoga upbringing. “As my brother and I grew older, we were able to help my grandfather in the family wine-making process, an experience that helped me gain a deeper respect for the Vermeil wines we were drinking today.”

It's a vibe that he hopes is replicated within his tasting room (2023 winner of Best Downtown Tasting Room by Best of Napa County), where a decades-old family portrait of his grandfather and grandmother holding his now 67-year-old son is illustrative of the family's deep wine country

roots. The atmosphere is warm, the staff is welcoming, and the wines, for which Thomas Rivers Brown directs the winemaking, are delicious. Calistoga Cabernets are the winery's hallmark. Guests can enjoy tastings by the glass or bottle in the sumptuous interior or on the patio with a frontrow view of downtown action. Walk-ins are welcome, though reservations are recommended. Choose from the Calistoga Tasting Flight of four varietals, a Reserve Tasting Flight of top-tier Cabs, the Signature Experience, a private tasting of five top-level wines paired with charcuterie and cheeses, a Food & Wine Experience that includes a four-course meal, or a Chocolate Pairing of three wines and three chocolate truffles.

Added Vermeil, “I hope that when a customer walks out of our tasting room, he or she walks out with some of the same appreciation and respect for the whole family wine experience that I enjoyed as a youth.” www.vermeilwines.com

 BY

MILLER

PHOTOS COURTESY OF VERMEIL WINES

Vermeil proprietor, Dick Vermeil

Inspired By Delicious Food and Drinks at SILVERADO RESORT

 WRITTEN BY LAURIE JO MILLER FARR | PHOTOS COURTESY

What’s on today’s menu? Imagine opening the restaurant menu at a favorite wine country resort and finding the entrées listed under creativity, craft, and passion. Together with the keyword “fresh,” it’s a wonderful description of what makes The Grill at Silverado Resort so special.

Because Executive Chef Patrick Prager has so many delicious offerings on the menu — all seasonal and locally sourced — deciding what to order is the challenge an exciting culinary experience should be. At lunch, start with popular items like truffle fries or sticky baby back ribs, followed by a bacon cheeseburger or a fried chicken sandwich. At dinner, pan-seared halibut or filet mignon is mouthwateringly tasty, the rack of lamb is grilled to perfection, and the Napa-inspired desserts are sweetened by California sunshine.

There’s something for every palate, including plenty of vegetarian, vegan, and gluten-free options with fun cocktails and mocktails to accompany. As for The Grill’s superb wine list sprinkled with renowned local labels, well, Silverado Resort is the heart of Napa Valley, after all.

When it’s time to relax over a great meal, take a seat indoors in an airy room flooded with light via floor-to-ceiling windows or

sip a Bloody Mary while dining al fresco on the deck overlooking Silverado’s stunning championship golf courses. Reserve ahead and come anytime. The Grill is open on weekdays for breakfast and lunch, daily for dinner, and on weekends for brunch from 7am to 4pm.

Find freshness throughout the resort. From morning pastries to lunchtime sandwiches, breakfast burritos, and wraps, Executive Pastry Chef Devon Pritchard and team make all the delicious menu items served at Market & Bakery daily. And personalized handmade pizzas cooked to perfection emerge from the Italian wood-fired pizza oven at Forno.

For those feeling impulsive, no reservations are required at The Mansion Bar & Terrace. Housed in the resort’s historic, stylish centerpiece structure, drinks are served until midnight. Until 10 pm., curated bar bites or something sweet can be ordered with a masterfully crafted signature cocktail, a local draft beer, and a selection of fine Napa and Sonoma Valley white, red, rosé, and sparkling wines.

Staying overnight or longer?

Considering all the onsite resort activities — golf, tennis and pickleball, bocce, fitness classes, swimming, and spa — plan ahead for an elegant wine dinner in the Royal Oak Room in The Mansion at Silverado Resort. Sophisticated monthly one-night-only events are staged yearround so guests can indulge in fine wines from top wineries such as Alpha Omega, Peju, Duckhorn, or Frank Family, with a wine perfectly paired to accompany each course.

OF SILVERADO RESORT

Executive Chef Patrick Prager

Hosts at Heart CHANDON

BY FRAN MILLER | PHOTOS COURTESY OF CHANDON



With its inherent desire to educate, inspire, engage, and celebrate, Chandon has long held a top spot among the list of welcoming winetasting venues. Few Napa Valley winery grounds are as spacious, lush, welcoming, and inclusive as those at the Yountville-based sparkling producer. The winery’s recent makeover further elevates the visitor experience. Guests arriving at newly re-imagined Chandon are immersed in Napa Valley nature. Billowing grasses line walkways, welcoming visitors across the winery bridge to experiences like none other within wine country, such as the winery’s Culinary Journey and Togetherness Lunch. Each unique offering showcases Chandon’s beautiful sparkling wines that tell the story of place, terroir, grapes, and the inspiration behind each bottling.

Chandon continues to be one of just a small handful of sparkling producers in the

Valley and is a must-stop for anyone with an affection for bubbly. The house style is sophisticated and exuberant and perfectly illustrated in a sip of Reserve Meunier, a wine that is rich, round, and filled with zesty freshness, or in a flute of Chandon Etoile Rosé, aged five years for delightfully creamy and complex flavor, bursting with red fruit and a hint of cocoa. Winemaking director Pauline Lhote is a boundary pusher and risk taker, always seeking to improve the existing wines and techniques while experimenting with bottlings, such as the spectacular, 100% Chardonnay Mt. Veeder Vintage Brut, 2017, from Chandon’s highest vineyard; an excellent expression of the region, always a top favorite in the Chandon collection. And though Chandon is rooted in sparkling wines, Lhote also crafts magnificent still wines such as a powerful and intense Cabernet Sauvignon called Gaïa, also from the Mt. Veeder estate.

Chandon’s five-course Culinary Journey is a great way to enjoy the winery’s spectrum of elegant yet approachable sparkling and still wines. And the pairing approach is somewhat novel. Where many restaurants and menus around the valley emphasize wines paired with the dish, Chandon takes the opposite approach: Seasonal ingredients—many from the winery’s own garden and local farms— are selected to match the wines, creating a perfect symphony of flavors.

The experience takes place in the winery’s new Epicurean Hub, framed by bold architecture and filled with warm colors and textures that complement panoramic views of the adjacent garden. Guests are greeted with a glass of Reserve Meunier, and the story of Chandon’s roots within the Napa Valley begins to come to life while a firstcourse salad of grilled peach, prosciutto, and tender Stracciatella is served. Course two features Monterey Vintage Blanc de Blancs

2018, a sparkling wine bursting with tropical notes that pairs perfectly with an “essence of summer” green gazpacho served tableside over shrimp, pickled red onion, and fennel.

The menu continues to surprise with course three, Chandon Etoile Brut, paired with potato gnocchi, spring vegetables, and kumquats, the flavors of which meld perfectly. Chandon Etoile Rosé follows, accompanied by a honey lavender panna cotta and pecan crumble with strawberry and rhubarb that accentuate every sip. The

private hideaway is ideal for celebratory moments toasted with exceptional sparkling wines and fine cuisine.

The family-style experience features three quintessentially Chandon sparkling wines to be enjoyed at a leisurely and casual pace and paired with a playful local menu that flexes with the season. Begin with the Yountville Vintage Brut 2016 for a vineyard perspective and journey to blending and extended aging with Chandon Etoile Brut. Experience something entirely

Chandon’s hosts take pride in treating guests as friends, making every visit special, unique, and full of small surprises to strengthen an emotional connection to the brand and the Chandon community.

new with Chandon Garden Tea. While sipping, plates of vibrant color appear, each an array of flavors, such as beet salad with goat cheese mousse dish is finished with honey sourced from the estate, available in the winery boutique, and is a perfect remembrance of a perfect Chandon experience.

While the Culinary Journey is an intimate experience, The Togetherness Lunch is a community hub for all, where garden meets glass. This California-casual gathering of guests and their closest friends features a family-style al fresco lunch of three fullbodied and zesty sparkling wines paired with a chef-crafted menu that enlivens each pour. Served amid the Kitchen Garden with its grand timber tables set amongst breezerustling tall grasses and garnish beds from which guests can pick their own herbs, this

and the hand of winemaker Lhote. Chandon’s hosts take pride in treating guests as friends, making every visit special, unique, and full of small surprises

and candied walnuts. Passed mains might include chicken in coconut curry, creamy polenta and grilled shrimp, or seasonal pasta—each course meant to enliven the palate in concert with each sip of wine. Dessert includes spring tartlets, macarons, and profiteroles, to be enjoyed casually while exploring the garden.

At the Culinary Journey and The Togetherness Lunch, each wine and each dish tell a story of the variety, the terroir,

to strengthen an emotional connection to the brand and the Chandon community and to create the best wine tasting experiences in Napa Valley.

“Simply put, we are hosts at heart, and our home showcases who we are,” said Lhote.

www.chandon.com

by Randy Caparoso Photography

Forgotten Grapes: A Brush with History MARCHELLE WINES

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY OF MARCHELLE WINES

How well the world knows Napa Valley for its famous Cabernet Sauvignon and Chardonnay—and rightly so. Yet there’s so much more to love. Importantly, Marchelle Wines reminds one about less celebrated varietals of uncompromising quality from nearly forgotten grapes that produce expressive wines, always delivering a unique sense of place. Some are among the world’s oldest vines, and others are nearly extinct.

Appreciate the fruit of 138-year-old vines in a proprietary red blend called Family Cuvée from Marchelle Wines. The name is a tribute to the grapes’ source: the famed family-owned Bechthold Vineyard in the Mokelumne River sub-AVA within the Lodi AVA, San Joaquin Valley. Generational ties to the land are critical for emotional and financial reasons, considering the very low yields from these beloved 25 acres of gnarled, head-trained, dry-farmed vines. Indeed, as growers pointed out, there is no harvest in some years.

Next, meet the 2020 Royal Tee Block Zinfandel. It’s sourced from five acres of old vines planted in 1889, known as Jesse’s Grove Vineyard, and has a rich winemaking heritage. A field blend of

Black Prince, Flame Tokay, and Mission grapes, plus fruit from ancient Carignan vines, contribute distinct elements to this unique Zinfandel wine.

Marchelle Wines Limited Edition Charbono (2022) is a medium-bodied red wine sourced from Calistoga’s Frediani Vineyard. Dry-farmed since the 1920s, this is the best among the few existing Charbono vineyards in the U.S. Charbono is distinct, refined and full-bodied, a crowd-pleaser full of cherry and plum flavors.

Oyster lovers know that a glass of aromatic Colombard makes a perfect pairing. A taste profile of green apple, white peaches, and melon, French Colombard is a delightful yet overlooked white wine varietal related to the Chenin Blanc grape. In Sonoma County’s Russian River Valley AVA, Marchelle Wines sources America’s oldest Colombard fruit from Wes Cameron Ranch, where the vines are over 50 years old, and from Betty Ann Vineyard, likely planted around the turn of the 20th century. A lovely side note: the vineyard’s previous owners referred to their parents talking with an older woman visiting Betty Ann Vineyard in the 1970s who recalled picking grapes there just after the 1906 earthquake.

And there’s more juice to the Marchelle Wines story. The science-forward Greg La Follette (a.k.a. The “Vine Whisperer”) is head winemaker and partner, bringing chemistry and artistry to his cellar magic at Marchelle Wines. Back in the 1990s, under the mentorship of André Tchelistcheff, considered the godfather of California winemakers, the alchemy of oenology, fermentation, and microbiology found a like-minded disciple in La Follette. Highly respected as the founding winemaker and general manager at Flowers Winery out on the Sonoma Coast, Greg brought deep experience at 14 wineries to Marchelle Wines, co-founded with business partner Kevin Lee in 2021. By blending the names of their wives, Mara and Michelle, the winery’s name was born.

Book a private tasting with a Marchelle Wines winemaker or owner at Vault + Artifacts, 1124 Lincoln Ave. in downtown Calistoga. Alternatively, reserve a barrelto-bottle experience at the winery in Sebastopol. www.marchellewines.com

Photo

SEQUOIA GROVE’S WINE TASTING EXPERIENCES

Elevated by Chef Spencer Conaty

Sequoia Grove could easily skate on its viticultural accolades, but this Rutherford-based winery continues to innovate, earning its rightful designation as one of Napa’s most hospitable tasting rooms. The winery’s allure is surely associated with its award-winning varietal wines, its Napa Green Winery designation, and its care for the environment (1% of Vineyard Series sales are donated to the preservation of local habitats for endangered Sequoia trees through Save the Redwoods League). However, it is the enhanced guest experiences that have popularized this historic winery.

In the shadows of the towering Sequoias that surround the property and serve as the winery’s namesakes, visitors find an unpretentious atmosphere with a posh “glamping” vibe courtesy of the coniferous canopy. A shade sail-covered patio, a convivial tasting bar, and private areas with comfy lounge furniture and fire pits offer plentiful tasting options. One of Napa’s best and most highly rated tasting experiences is “A Taste For Cabernet,” a wine and food pairing odyssey led by new Executive Winery Chef, the pedigreed Spencer Conaty.

Upon graduation from Le Cordon Bleu Culinary School in Sacramento, Chef Spencer worked for four years with his childhood idol, Chef Masaharu Morimoto. He then joined Chef Dominque Crenn at

her Michelin-starred Atelier Crenn in San Francisco, where he gained a deep appreciation for culinary artistry and learned to push the boundaries of culinary expression. Continuing to refine his craft, Chef Spencer joined the team at the three Michelinstarred Saison, where he embraced the use of locally sourced, seasonal ingredients to create refined and soulful dishes.

A strong pull to the Napa Valley led him to Silver Oak and Brian Arden Winery as winery chef. And now, Chef Spencer aims to continue elevating the wine and food experiences at Sequoia Grove to beautifully reflect the winery’s vineyard designate Cabernet Sauvignon and the unique terroir of their Napa Valley Vineyards.

The pairings for “A Taste For Cabernet” are seasonal and based on the produce Chef finds locally at farmers markets to bring out the best in Sequoia Grove wines, the grapes of which are sourced from both high-altitude vineyards and those on the valley floor since the winery’s 1979

inception. Chef Spencer or his Sous Chef Ben Cereghini (equally experienced in the world of Michelin-starred kitchens) will present each course personally, highlighting why each ingredient and cooking method complements the wine pairing. A sample menu includes: Poke Tuna bite with puffed sushi rice and four-day sauce paired with 2022 Haire Vineyard Chardonnay; Smoked Tomato Salad with quinoa granola and miso whipped ricotta paired with a 2016 Lamoreaux Vineyard Cabernet Sauvignon; Pan-Seared King Salmon with yogurt ponzu, daikon, and shiso paired with 2017 Tonella Vineyard Cabernet Sauvignon, and Grilled Duck Breast with carrot three ways paired with the stellar 2018 Cambium red blend.

The casually elegant, 90-minute tasting experience rivals the best pairing menu in Michelin-star restaurant-heavy Napa, making it one of the most highly in-demand experiences in the valley. To make reservations, call 707-339-5757 or email concierge@sequoiagrove.com.

 WRITTEN BY FRAN MILLER | PHOTOS BY ALEXANDER RUBIN COURTESY OF SEQUOIA GROVE

Executive Winery Chef Spencer Conaty

Cooking with KAREN CROUSE

Maque Choux, pronounced “mock shoe,” is believed to have originated with Canadian settlers in the Louisiana bayous. This dish beautifully combines Native American and Cajun/Creole culinary traditions. The essence of Maque Choux lies in using fresh, seasonal ingredients,

making the most of an abundant corn harvest.

My recipe includes the traditional ‘milk’ from the corn to enhance its sweetness and texture, balancing the spice. Add protein to make it an entrée. This quick, easy one-pot dish will bring vibrant flavor and color to your next outdoor gathering.

napavalleylifestylewithkarencrouse.com

Maque Choux

4 Servings

EQUIPMENT NEEDED

• Sharp knife

• Mixing bowl

• Heavy skillet

• Spatula

INGREDIENTS

• ¼ C thick bacon, diced

• 3 ears of corn (or 2 cups canned)

• ½ C yellow onion, finely diced

• ¼ C celery, finely diced

• ½ C green bell pepper, finely diced

• 1 T thyme leaves, fresh

• 1 garlic clove, minced

• 1 C tomato, diced

• ½ C green onions, finely sliced

• pinch of sugar

• Kosher salt, black pepper, and cayenne to taste

PREPARATION

Cut the corn off the cobs using a very sharp knife. The trick is to cut about halfway through the kernels, then go back and scrape the cobs with your knife to extract all of the “milk” into a bowl. Reserve the corn milk.

Cook the bacon on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, thyme, and a healthy pinch of salt. Reduce the heat to medium. Cook, stirring often, for about 15 minutes until the vegetables are tender.

Add the garlic, tomatoes, reserved corn milk, and another pinch of salt. Cook for another 15 minutes, stirring occasionally.

Add the green onions, salt, black pepper, and cayenne to taste. Serve with chicken or shrimp, or pack some for your picnic basket.

Food from the Heart

ARTICLE AND PHOTOS BY CHRIS ANDREWS

Napa Valley is blessed with some of the best farmers markets in California, the bounty of which spills over into almost every month of the year.

The Calistoga Farmers Market is open year-round every Saturday from 9:00am–1:00pm. In addition to its abundance of seasonal, regionally grown fruits and vegetables, the Calistoga market also offers a wealth of delicious and ready-to-take-home food products. Food purveyor Santa Rosa Seafood Company has an incredible array of options, which include cioppino and clam chowder, cooked Dungeness crab and chunk crab meat, smoked salmon and steamed octopus, wasabi tuna salad, and their everpopular crab cakes. All of this is in addition to their ultra-fresh fish and seafood. Consider pairing one of these seafood options with fresh-made focaccia from Farruggia Baking Company or a perfect loaf of organic sourdough bread from West Won Bakery. Round this out with a salad of sliced heirloom tomatoes and Italian red onion slivers drizzled with local olive oil and balsamic vinegar, and the meal is complete. For dessert, indulge in exotic chocolates with peach cardamom and lemon hazelnut fillings from Katryana Zide Chocolates These chocolates are as beautiful as they are delicious and provide the perfect ending when paired with premium organic teas from Napa Valley Tea Company

1311 Washington Street in Calistoga www.calistogafarmersmarket.org

Just down the road, tucked between vineyards and shady Crane Park, is the St. Helena Farmers Market. This market is open on Fridays from 7:30am to noon from May through October. Especially delicious are the sausages, salumi, patés, and specialty prepared meats from Woodlands Charcuterie. Proprietor Thibault Dottie’s French roots come through in his handcrafted products, with recipes passed down from his father’s shop in Paris and with more contemporary variations created by Dottie himself. Popular are his many sausages – bratwurst, calabrese, rabbit boudin blanc, Italian, and more. He also offers classic salumi such as brandy smoked ham, saucisson sec and mortadella, traditional pork and duck liver patés, and specialty prepared meats such as crown pork roast, duck leg confit, porchetta, and stuffed Guinea hens—A foodie’s delight.

The St. Helena market is well-known for its breakfast fare, which is substantial. Ray Ray’ s breakfast tacos are the most popular and come in four or five variations each week. If one has a craving for pastries, Patisserie Angelica, West Won Bread, and Naysayer Coffee have all bases covered. As one might imagine, Patisserie Angelica has exquisite French pastries, including, of course, the perfect croissant, as well as traditional quiches and cakes. West Won has the valley’s best scones, puff pastry danishes, cinnamon rolls, and more. Also among the breakfast fare, but great for lunch, are the bagels and bagel sandwiches at Toasted, which has every imaginable topping – cream cheese schmears, lox, capers, and every manner of vegetable. And there is always a wide assortment of their hand-rolled bagels,

from the popular everything bagels to pumpernickel to poppyseed and sesame.

Other great prepared foods in St. Helena are the Pakistani delectables at Roti Hayward, which include stuffed roti and naan, samosas, pastes and pickles, and a wide assortment of dips and traditional entrées. Natalia’s Dacha features Ukrainian specialties, whose flavors vary seasonally but include sweet and savory variations on pierogi and crepes. They also carry traditional soups like beet borscht and rich quiches. Yolanda Tierrafri of Mi Fiesta is a favorite, long-standing vendor among the booths in St. Helena–her cheerful smile and incredible made-fromscratch Mexican standards are irresistible. Mi Fiesta offers a variety of meat and vegetarian tamales, enchiladas, and chile rellenos, with homemade tortilla chips and a variety of fresh-made salsas.

When heading back to the parking lot, many find it difficult to pass up the woodoven-roasted pizzas emanating from Effren

West Won Bread

Naysayer Coffee

Natalia's Dacha

Barrero’s Cheese & Crust booth. Don’t walk by imagining there’s no time to wait—these pies fly out of the oven at lightning speed. As the pizza cooks, cross the aisle to pick a delicious, fresh, organic juice from Fruit Tree. All of their exceptional juices pair perfectly with Barrero’s pizzas.

NOTE: Many of the St. Helena vendors continue pedaling their wares on the off months at the nearby Long Meadow Ranch Farmers Market, which is open every Friday from 8:00 am–noon, November through April

360 Crane Ave., St. Helena www.sthelenafarmersmarket.org

The Napa Farmers Market is the largest in the county and a model for markets throughout the state with its widespread support from and for the community and exceptional offerings that draw visitors from all over the Bay Area. Offerings in the prepared foods

arena are exceptionally substantial. This market is open on Saturdays from 8:00am to noon year-round. This market is also open on Tuesdays during the same timeframe from April through December.

Breakfast options at the Napa market are vast. Start by choosing one of the many gourmet coffee and espresso drinks available at Naysayer Coffee or Ohm Coffee Roasters. Especially enjoyable in the morning in the food realm are the hearty and healthy breakfast sandwiches emanating from Earth’s Bounty, which is owned by popular, local Gen-Z guy, Quintin Miller. Their multi-grain bread is exceptional, as are all the fresh ingredients in between. Toasted has a booth at

this market, in addition to the one in St. Helena, and its popularity is evident by its ever-growing line of customers once the market is in full swing. If you’re looking for something really special and savory (or sweet) to go with your smoothie from Green Smoothie or juice from Wow Wow Hawaiian Lemonade, consider crepes or croque monsieur sandwiches from Delicieuses Crepes or French Corner. Great cinnamon rolls can be found at Rollz Baking and assorted pastries at Moulin Bakery and West Won Bread For the health-conscious, grab one of the super creamy, full-fat yogurts from Frenchy Gourmet—try the lemon, sour cherry, mixed berry, and fig flavors. For those looking for a UK twist to their morning nourishment, swing by Bailey’ s Best English Sausage Rolls for what else…. English sausage rolls.

For those looking to incorporate all that excellent fresh produce into the day’s lunch, additional provisions might include Mediterranean accouterments from Greek Table, The Hummus Guy, and JuJu’ s Mediterranean Kitchen. Be sure to pick up some hummus, olives, baba ghanoush, falafel, dolma, tabouleh, and fresh pita for the ultimate spread.

Other great lunch and dinner options from the Napa market include classic Sicilian fare from Chef Andrea, ravioli and chicken marsala from Italian Corner, and fresh-made pasta and lasagna from Pasta Poetry. Fusion 2 Go has all types of dim sum and noodle dishes, and Sushi Monkey is at-the-ready to assemble custom sushi rolls. Exceptional vendors among those serving lunch and dinner items are Roadside Rotisserie and Southern Stoke BBQ. Southern Stoke is serving up BBQ brisket sandwiches, and pork belly burnt ends with an assortment of southern sides. At the same time, Roadside Rotisserie offers some of the best roasted chicken in the region, plus spare ribs, and bacon-wrapped pork loin, all done on the rotisserie.

Make the weekend’s cooking (or should that be “provisions assembling”) a breeze by incorporating these fresh and nutritious prepared foods into your farmers market shopping. The markets are a great place to get the region’s freshest, highest quality food goods. Also enjoyable is rubbing elbows with neighbors and meeting faceto-face with the hardworking people who put the food on our tables.

1100 West Street, Napa www.napafarmersmarket.org

The Fruit Tree

MUSIC for Your MOUTH

BottleRock Napa’s Culinary Scene

BottleRock Napa Valley, which entered the scene in 2013, is now an institution in the region, with an estimated 120,000 people attending the 3-day festival each year.

 WRITTEN BY CHRIS ANDREWS

 PHOTOS BY LOWELL DOWNEY (unless otherwise noted)

Photo by Chris Andrews

In 2015, a new component was added to the BottleRock Napa Valley lineup, and most appropriately: the Williams Sonoma Culinary Stage. The goal in weaving this non-musical element into the festival’s already colorful tapestry was to “celebrate the intersection of food, wine, and music,” according to BottleRock partner Dave Graham. Regarding the Culinary Stage, Graham explained, “The idea stemmed from the fact that musicians tour the world, and as a result, understand and appreciate food as much as anyone. We thought it would be fun to pair celebrity chefs with rock stars performing at the festival.” As luck would have it, this turned out to be a

winning combination. As the Culinary Stage concept developed, the creators discovered ways to make the interactions between the chefs, famous musicians, athletes, and celebrities more entertaining, humorous, and often irreverent, all while paying homage to the amazing chefs who were “rock stars” in their own right.

Early on, it became clear that the cooking performances needed a template that went beyond chefs and rock stars recreating favorite recipes. In a festival of this magnitude, the stage begged for something more intriguing, especially

celebrities are able to keep their sessions within a 30-minute timeframe, a necessity when the festival is hosting four to five cooking acts per day.

It should be noted that Williams Sonoma is now much more than just an event sponsor at BottleRock, as Graham pointed out, “Williams Sonoma is a significant partner regarding the culinary stage. Their relationships with celebrity chefs are a competitive advantage and are of immense importance on the creative side. We work very closely with their team each year, and our partnership is a match made in heaven.” Williams Sonoma has been instrumental in

with the oversized personalities involved. To this end, the creators sought out unconventional commonalities between the musicians and chefs, a format that worked brilliantly in drawing BottleRock attendees to the Culinary Stage. An early example was the pairing of Iron Chef Masaharu Morimoto with Snoop Dogg. Their commonality? “Rolling” skills. It’s not hard to imagine how this played out on stage. Yes, it was an instant hit.

The popularity of the Culinary Stage has grown exponentially every year, and to satisfy the growing audience and their expectations, both the stage and the stage kitchens became larger and more elaborate, with esoteric gear and exotic cooking devices. In addition, the festival now employs dozens of backstage chefs who prep everything needed to keep up with the frenetic pace of cooking for an audience. With the help of these backstage chefs, the

the evolution of the Culinary Stage from a smallish event in the corner of the festival to a massive stage that draws enormous crowds to the center of the festival and which is connected to BottleRock’s incredible lineup of food vendors. “The Williams Sonoma Culinary Stage epitomizes our efforts to combine food, music, and wine into a worldclass festival experience,” said Graham.

The BottleRock culinary experience has changed significantly over the past nine years. What started as a mix of celebrity chefs and Bay Area culinary stars has now transformed into a lineup of entirely A-list celebrity chefs. The famous musicians, actors, and sports figures who would be part of the BottleRock food and wine scene are eager to join in the antics and appear alongside their culinary heroes. The top Culinary Stage acts for 2024, which included Bradley Cooper and Steph Curry with Chef José Andrés and the all-girl

Cameron Diaz at the Culinary Stage

Tarla Chicken Gyro

Indie band The Beaches with Chef Melissa King, drew more than 10,000 people to BottleRock’s top culinary sets. This evolution has made the culinary experiences at BottleRock unmatched by any other food or music festival.

The quest for the food and wine connection at BottleRock 2024 extended beyond the Culinary Stage. The real culinary entertainment can be found in BottleRock’s expansive Culinary Garden and at the various watering holes sprinkled throughout the festival, including Beer Bend, the Wine Garden, and multiple bars and clusters of Napa Valley winery tents perched on the perimeter of the big music stages. For those not partaking in alcohol, there were also many zero-proof options. In 2024, BottleRock hosted 60 food vendors and 40 beverage tents, offering all attendees a diverse and delicious array of

The Alice Collective, out of Oakland. These crispy tater tots were generously filled with sweet bits of lobster, garnished with crispy veggies and green onions, then drizzled with creamy and spicy sauces. The lobster tots were inhalable; they were so good.

For those looking for something special to pair with a glass of wine, the Oakville Grocery did not disappoint with their Mini Charcuterie Board, which included gourmet cheese bites, salumi, olives, nuts, and dried fruit. Allegria’s Chicken Parmesan Sandwich with garlic fries was also tasty, paired with a crisp glass of Sauvignon Blanc. The sandwiches were sauced with marinara and fresh pesto, adding a rich yet bright flavor to the fried chicken nestled in a crispy Italian baguette.

The two rock stars of the Culinary Garden were decidedly the new Stateline Road

choices, with the higher-profile Napa Valley restaurants catering exclusively to Platinum pass holders and those in the Suites and VIP sections.

The food booths featured in the 2024 Culinary Garden were filled to the brim with incredible edibles – from classic wine country charcuterie boards and poke bowls to Mediterranean gyro salads and empanadas to wood-oven pizzas and spicy ceviche tostadas. Especially memorable was Bounty Hunter’s Beer Can Chicken, the moist breast meat imbued with a soft smokey flavor throughout, the richness of which was offset by a side of crisp and tangy coleslaw. The dish that seemed, hands down, to have won the popularity contest at the Garden was the Lobster Tots from

Smokehouse and Gerard’s Paella. Chef Darryl Bell of Stateline personally served up his Smoked Maitake & Greens Salad with crisp purple rice, marinated garbanzo beans, and a fresh lemon vinaigrette. The dish was absolutely delicious – enough so that a hardcore carnivore might be convinced to go vegan for at least the day. Gerard’s Paella served up huge bowls of saffrony heaven: paella with tender shrimp, moist chunks of chicken, fresh veggies, creamy aioli, and garnished with a big lemon wedge. Each bowl could easily have fed two starving concertgoers.

Next year’s BottleRock Napa Valley lineups, both on the Williams Sonoma Culinary Stage and in the Culinary Garden, promise to be equally irresistible.

Oakville Grocery Mini Charcuterie

NBA Superstar Steph Curry and Chef Jose Andres

Melissa King with Beeches

1928 – 2024

BOne With the Vines

 BY CHRIS ANDREWS | PHOTO ABOVE BY BOB McCLENAHAN

orn with the surname Winiarski (Polish “from wine”), the destiny of this great winemaker was foretold.

In 1964, Warren Winiarski and his wife Barbara pulled up roots in Chicago, where he had begun a career in academia, and moved their family to Napa Valley. Like the pioneers of the mid-19th century before him, Winiarski made the journey with very little in hand; even his station wagon failed the family twice on the trip. Winiarski risked everything to make his journey to California, deeply motivated by a desire for a different way of life for his family, one where they would work the land together, and driven by the belief he was destined to become a winemaker with little more than the exposure he had to his father’s homebrewed honey, fruit, and dandelion wines.

Winiarski’s first job was working as an apprentice for Lee Stewart of Souverain Cellars, where he did everything from cleaning tanks to managing fermentation. Through his daily work in this two-person operation, Winiarski learned the ropes of his new trade, and in the evenings, he filled in the gaps by reading all manner of books on winemaking. It was Stewart who taught Winiarski the concept that would permeate all he did going forward: “No detail is too small to ignore.”

The year following this internship, Winiarski and his wife purchased three acres on Howell Mountain, and it was there the family planted their first set of Cabernet Sauvignon vines. Shortly after that, in 1966, Winiarski became Robert Mondavi’s assistant winemaker, and with Mondavi’s guidance, he further honed his craft and made important professional connections. Also, during those years, Mondavi was building the first new winery the valley had seen since prohibition. It was an exciting and formative time to be in Napa Valley, and the spirit of this renaissance caught Winiarski’s imagination, no doubt fueling his desire to have his own winery. With newfound confidence, Winiarski spent his evenings making his wine and, during the day, searching for the perfect grapes and trying noteworthy unblended wines. His goal was to locate the ideal terroir for growing the Cabernet Sauvignon and Merlot grapes that would become his trademark.

During those early years, Winiarski wasted no time – he was a voracious researcher, quickly familiarizing himself with the wines of France and Bordeaux because this was the style he wanted to emulate, one with subtle elegance and a classical structure and what he called “the iron fist in the velvet glove.” Winiarski wanted a wine that

would age gracefully yet could be enjoyed early on, and that was less strident in expressing the varietal, the focus of California wines of that era. These artistic choices set Winiarski apart from the crowd, informing the properties he would purchase, the vines he would plant, and the wines he would craft. These intelligent and inspired decisions set the stage for the international accolades he received and catapulted Napa Valley to new heights in the world of wine.

Winiarski’s “aha moment” finally arrived in 1969 when he sampled a 1968 vintage of a homemade wine produced from grapes on Nathan Fay’s vineyard below the Stag’s Leap Palisade on the east side of the valley. Winiarski’s famous assessment: “The minute I tasted it, I knew. This was the kind of Cabernet I wished to produce.”

The Winiarskis sold the vineyard on Howell Mountain and, in conjunction with a group of partners, purchased the prune ranch next to Fay’s vineyard, which they then named Stag’s Leap Vineyard. This parcel had all the characteristics ideal for the Cabernet Sauvignon Winiarski sought to grow. He and his family set to clearing the orchard, planting, irrigating, and training new vines. Winiarski then purchased an adjacent property that became Stag’s Leap Wine Cellars, opening its doors in 1973.

Shortly thereafter, the most consequential of events occurred in Winiarski’s career as a winemaker – his submission of a bottle of his first commercial vintage, the 1973 Stag’s Leap Vineyard (SLV) Cabernet Sauvignon, to the Judgment of Paris Tasting on May 24, 1976. The Tasting was a competition organized by renowned wine merchant Steven Spurrier and his colleague Patricia Gallagher – conceived as a face-off between the Chardonnays of Burgundy and red wines of Bordeaux with California Chardonnay and Cabernet Sauvignon. Judges included nine of France’s top wine experts.

To the astonishment of the international wine world, the California wines, specifically Winiarski’s SLV Cabernet Sauvignon and Mike Grgich’s 1973 Chateau Montelena Chardonnay, won both the red and white classes establishing California and Napa Valley, in particular, as preeminent winemaking regions.

Winiarski’s artistry, talent, tenacity, and intelligence will resonate in the vineyards and wines of Napa Valley. It is with a heavy heart that the valley bids him adieu.

In 1968, 1991, and 2008, Winiarski backed local legislation and citizen ballot initiatives that forever protected Napa County agricultural lands. In 1989, as chair of the Napa Valley Vintners, Winiarski took on the Conjunctive Labeling Law, which required that wines entirely from a particular AVA, such as Napa Valley, be labeled as such, thus strengthening its brand internationally.

The Winiarskis established the Smithsonian American Food and Wine History Project and have continued their commitment by contributing toward the support of a permanent curator. In conjunction with the University of California, Davis, the Winiarskis created a definitive collection of wine writings and funded additional research on the Amerine-Winkler Index, which tracks climate and its effects on grape growing.

In 2003, Stag Leap Wine Cellar’s current and alumni winemaking teams honored Winiarski’s influence on their careers,

The award was the starting point for the wide arc of who he would become as a winemaker, grape grower, and preservationist – the terms he used to describe himself. Others would add his roles as mentor, environmentalist, crusader for quality, community role model, artist, intellectual, philanthropist, and industry leader. Winiarski set standards and modeled behavior that defined the wine industry in Napa Valley.

After Stag Leap Wine Cellars was sold to Marchesi Antinori in 2007, Winiarski continued to grow grapes at Arcadia Vineyards, his 85-acre property in the Coombsville AVA. Steve Matthiasson, his vineyard manager, had this to say: “His [Winiarski’s] philosophy is ‘We can always do better, right? So let’s just not waste a whole lot of time patting yourself on the back.’”

emphasizing the impact his teaching had on their successes as winemakers. Among those honoring their mentor were many heavyweights in the industry, including Michael Silacci, Paul Hobbs, Rolando Herrera, Bob Sessions, Françoise Peschol, and John Kongsgaard. Winiarski’s influence on the craft of winemaking expresses itself in the region’s top wines.

Winiarski’s artistry, talent, tenacity, and intelligence will resonate in the vineyards and wines of Napa Valley. It is with a heavy heart that the valley bids him adieu.

Warren Winiarski receiving Spirit of California Award at the California Hall of Fame 2017 // Photo by Jose Luis Villegas

Warren Winiarski and his children at the 2019 Wine Enthusiast Wine Star Awards // Photo by Mark Tomaras Photography

Warren and Barbara Winiarski 1974

Photo by Brianna Marie

Napa Valley’s High-Altitude ATLAS PEAK E xcellence

BY MELISSA VOGT

The Atlas Peak American Viticultural Area (AVA) is nestled on the western slopes of the Vaca Mountains in Napa Valley. It dominates the landscape at an elevation of 2,663 feet and stands not just as the highest point in Napa Valley but also as a beacon of excellence for wine enthusiasts and collectors.

Antinori Napa Valley Estate Vineyards // Photo courtesy of Antinori Napa Valley



Atlas Peak, renowned for its expressive Cabernet Sauvignon, opulent Bordeaux varietals, and refreshing Chardonnay, offers a unique blend of challenging viticulture, innovative farming practices, and limited production of some of Napa Valley’s finest wines.

PAST and PRESENT

The story of Atlas Peak dates back to the late 1800s, with the earliest mention in a July 10, 1875, issue of the Napa County Recorder. Initially recognized for its “healthful climate” and suitability for treating respiratory ailments with its pure air, the region soon attracted viticulture enthusiasts. The first vineyard was planted in 1870 by James Reed Harris, and by the late 19th century, the area was home to several vineyards.

While the advent of Prohibition in 1920 led to the uprooting of these early vineyards, like the majority of vineyards in Napa Valley during this time, viticulture saw a resurgence in 1940 with new plantings on Mead Ranch. And in 1992, Atlas Peak was officially recognized as an AVA, cementing its status as one of the premier wine-growing regions in Napa Valley.

Today, Atlas Peak is a blend of rural charm, progressive farming, and small production of premium wine. The winding roads, lined with volcanic rocks, lead to serene vistas and pristine vineyards. These vineyards produce some of the most exclusive and outstanding wines in Napa Valley.

ELEVATION, SOIL, and CLIMATE

The Atlas Peak AVA spans elevations from 760 feet to the peak at 2,663 feet, with most vineyards situated above the fog line around 1,400 feet. This high altitude contributes to cooler temperatures significantly different from the valley floor. “We are typically 10 to 15 degrees cooler than the Napa Valley floor during the growing season, and thus, our harvest tends to begin later than wineries on the valley floor,” said Marla Carroll, Winemaker at Antinori Napa Valley. According to Igor Sill of Sill Family Vineyards, the area benefits from being mostly above the fog line, providing a prime spot for rich red wines including Cabernet Sauvignon, Merlot, Petit Verdot, and Cab Franc.

The soil of Atlas Peak is volcanic in origin, characterized by its red color, shallowness, and limited water-retention capabilities. “The volcanic, well-drained rocky soils are known to produce wines with

increased aromatics and minerality, including floral aromas in red wines,” added Sill. These volcanic soils, coupled with low annual rainfall of up to 38 inches, necessitate irrigation and lend a unique minerality and complexity to the finished wines.

VITICULTURE and VARIETIES

While viticulture has a long history in Atlas Peak, it is only part of the story of this land—the area’s vineyards are interspersed with cattle ranches and other agricultural pursuits. Where grapes are planted, the westward orientation of most vineyards maximizes direct sunlight, aiding in the ripening process. The elevation and unique terroir impart distinctive flavors and a wellbalanced acidity to these varietals, making them highly sought after. “Atlas Peak is difficult to farm, but to grape vines, it’s an immense struggle that results in exquisite wines that are absolutely divine,” noted Sill. Morgan Maureze, winemaker of Seven Apart, emphasized the impact of the terroir:

Today, Atlas Peak is a blend of rural charm, progressive farming, and small production of premium wine.

“A dense and rocky soil composition, being at high altitude of 1,475 feet, fairly constant breeze, and great sun exposure all come together to produce this very exceptional unique terroir that produces fruit-forward wines with rich, complex tannins.”

SUSTAINABLE and REGENERATIVE PRACTICES

The region’s interspersion with cattle and agriculture, on top of viticulture, makes it a prime location for sustainable and regenerative farming practices. In recent years, extreme weather events have undoubtedly forced farmers in Atlas Peak (and all of Napa Valley, for that matter) to embrace progressive farming fully.

To combat heat waves and rebound from extreme weather events, grape growers in the region have contributed to reforestation efforts, repopulating oak trees and coyote shrubs critical for carbon sequestration—the process of capturing and storing atmospheric carbon dioxide. In addition, grape growers have started farming regeneratively, planting cover crops like mustard, legumes, oats, and clover to enrich the soil’s organic matter, improve microbial diversity, and enhance water absorption—the

Atlas Peak Cabernet // Photo by Hilary Brodey

Photo by Hilary Brodey

latter of which is one of the region’s biggest challenges. These efforts help to mitigate greenhouse gas emissions and prepare the vines for unpredictable climate conditions, ensuring the sustainability and resiliency of their vineyards.

But the region’s commitment to sustainability doesn’t stop in the vineyards. Wineries in Atlas Peak are increasingly adopting ecofriendly practices in their production facilities, such as solar energy, waste reduction, and the use of recyclable materials.

into the sustainable practices that define the region. Please inquire directly with individual wineries for tasting availability well in advance, as everyone requires reservations, and availability can be limited.

Looking ahead, the future of Atlas Peak appears bright. The cooler temperatures and innovative farming practices provide a buffer against the challenges posed by a warming climate, and winemakers are optimistic about the potential for new varietals and wine styles that will emerge from this unique terroir.

Atlas Peak stands as a testament to Napa Valley’s rich viticultural heritage and

WINE TOURISM and FUTURE PROSPECTS

In addition to its viticultural excellence, Atlas Peak is becoming a popular destination for wine tourism. The scenic beauty of the high-altitude vineyards, combined with the opportunity to taste some of Napa Valley’s finest wines, draws visitors from around the world. Wine tours often include guided tastings, vineyard walks, and insights

forward-thinking agricultural practices. Its distinctive terroir and dedication to sustainability place it among Napa Valley’s premier wine regions. For wine lovers and collectors, Atlas Peak offers not just exquisite wines but also a glimpse into the future of responsible viticulture.

Stags Ridge Vineyard

Photo courtesy of Seven Apart Winery

Photo by Hilary Brodey

MODEL GROWERS

Land

Stewardship and

Luxury Grape Growing are Priorities at Circle R Ranch & Vineyards

 BY JILLIAN DARA | PHOTOS COURTESY OF CIRCLE R RANCH

There are few landscapes as authentically rugged as Circle R Ranch & Vineyards still found in Napa Valley. The 1,189 acres of conservation land has hosted a working ranch since the mid-19th century when William and Dorinda Clarke established the ranch with 500 head of cattle.

Over the years, its prime location at the base of Atlas Peak, known as the Foss Valley, revealed a unique opportunity to vinify some of the land. Today, in addition to being a protected habitat for various wildlife, from black bears and deer to turkeys and golden eagles, with 75 planted acres of vineyard, Circle R grows and sells ultra-premium grapes to some of Napa’s finest wineries, including Chappellet, HALL, Seven Apart, and Beaulieu Vineyards.

With a shared family vision of wine-growing profits providing the support to preserve and conserve the ranch lands for the benefit of its habitat and wildlife, Circle R is unique because the focus is not on making wine to

make a profit but to farm the highest quality wine grape possible for winemaking customers who share the same vision. The ranch has burned twice, in 2017 and 2020. Circle R hopes that other large property owners in the greater Napa Valley will follow their example and become better land stewards, cleaning up ladder fuel and dead and diseased trees and brush, thereby preventing or lessening the effects of the next fire.

Established in 1992, the Atlas Peak appellation is one of Napa’s five mountain AVAs. Here, the average elevation of vinified land is between 1400 and 1500 feet, resulting in

milder growing temperatures, which lends a premier opportunity to showcase a different style of Cabernet Sauvignon. It is a wine grape that typically favors a warm climate but can produce a wine with medium body and pronounced blue and black fruits in cooler climates.

Chappellet Winemaker Phillip CoralloTitus, has previously praised Circle R for their quality of Cabernet Sauvignon, acknowledging the “combination of high altitude vineyards with rock-laden soils and abundant sun” that results in growing grapes for a “world-class” wine.

Circle R is also unique in that ownership donated 89 of its potential vineyard acres, approved for development, into a 246-acre conservation easement to support the protection of regional wildlife that use the ranch as a migration corridor through the Vaca Mountains.

SEVEN APART WINERY Atlas Peak in a Glass: From Base Camp to Summit

If the Napa Valley AVAs were illustrated as clubs, Atlas Peak would be the one full of all the “cool kids.” Literally, one of the region’s highest peaks at 2,663 feet provides a cooler climate that’s celebrated for the production of super premium Cabernet Sauvignon, and figuratively as the appellation is often likened to producing a wine in comparable style to the best from Bordeaux. Needless to say, it’s a holy grail.

Seven Apart Winery is one of the newcomers to the area, founded in 2018 by Don Dady, who scooped up the Stags Ridge Vineyard about 1,475 feet off the valley floor. A self-proclaimed lover of exceptional Cabernet Sauvignon, Dady recognized the vineyard’s ideal location, particularly four distinct elements that are now collectively responsible for Seven Apart’s limited production — averaging a yearly production of 1,900 cases — Cabernet Sauvignon.

The unique elements of Stags Ridge include the terroir, where dense and rocky soil translates to complex yet elegant wine in the glass; elevation, as the vineyard sits above the fog line, which permits morning sun for slow and steady ripening; topography, as the vineyard faces the Pritchard Gap to receive an afternoon breeze off the San Francisco Bay; and the vineyard layout, as all these climatic influences work

 BY JILLIAN DARA | PHOTOS COURTESY OF SEVEN APART WINERY

Seven Apart Winery elegantly showcases its AVA with four special labels named for the specifics of its estate vineyard’s terroir.

together to produce a grape that’s lower in sugar and acidity.

These grapes comprise the four bottles of Cabernet Sauvignon in the Seven Apart portfolio: Summit, Basalt, Shale, and Expedition. The Seven Apart Summit is their highest and most exclusive expression sourced from the best barrels from the mountaintop Stags Ridge Vineyard. The Seven Apart Basalt recognizes the geological makeup of the mountain terroir, denoting a bolder and richer Cabernet Sauvignon. The Seven Apart Shale expresses the rock formation after which it is named, with soft, fine-grained layers of fruit and a simultaneous bold structure. The Seven Apart Expedition represents three fourths of their 1900 case production. Their Stags Ridge Vineyard grapes are blended with grapes grown at their Base Camp Vineyard — the winery said, “After all, you have to work your way up to the Summit.”

The winery lives on the Silverado Trail, across from Soda Canyon, precisely seven miles down the road from their estate vineyard at Stags Ridge. The sleek hospitality center offers four outdoor private tasting venues woven around the minimalist edifice, accented by a steel pivot door that welcomes a limited number of visitors weekly.

Last year, Seven Apart welcomed their new winemaker, Morgan Maureze, a student of their former winemaker, Andy Erickson. Born and trained in France — Maureze worked at such estates as Château Petrus, Château Haut-Brion, and Domaine De La Romanée Conti before joining and assisting Erickson at Arietta Wines, Dancing Hares Vineyards, and Screaming Eagle — Maureze brings with him a relaxed approach, especially when it comes to aging. He “avoids excessive tinkering and sampling” once the wine is in the barrel. He said, “It’s aging for 18 to 24 months. If the wine was crafted correctly from the start, it shouldn’t need much adjustment. Much like people, wine sometimes needs time to develop.”

Seven Apart Winery’s forthcoming release of Summit is slated for November 2024; with only four barrels produced, it’s once again reserved for allocation only.

We recognize that we are only the most recent stewards in a long history of our land, farming according to a continually organic and sustainable method. Our sole ambition is to craft intensely flavored award-winning wines that reflect and honor our unique mountain growing vineyards. Operating as one of Napa’s smallest, hand-crafted ultra-premium volcanic cult vineyards, Atlas Peak Mountain Winery / Sill Family Vineyards is proud to offer you our limited production of Bordeaux-style Cabernet Sauvignon and an industry first: Burgundian & Bordeaux styled très Rosé de Chardonnay. Availability is very limited.

We are a sustainably and organically farmed vineyard that produced a 97 point Robert Parker Cab in 2009, and recipient of CWSA's 2018 Wine of the Year and Double Gold, recognized as Atlas Peak's best Cabernet Sauvignon and currently on The French Laundry wine list. The French Laundry is an epic culinary experience to what the late Anthony Bourdain has called “the best restaurant in the world, period.”

Our Atlas Peak Mountain Winery vineyards are located on the quiet, serene hills of Atlas Peak in Napa Valley where the air is fresh, the rainfall pure, and the wild indigenous yeast unaltered by the busy valley floor activities. The vineyard is sheltered from oceanic foggy winds by the Mayacamas mountain ridges. We are truly blessed with an optimal west facing exposure which provides longer sunshine and cooler nights presenting an obscure, distinctive area for truly great wines, those with profound boldness, elegance, density and character. There are numerous soil characteristics which provide this site with the greatness that unfolds here and use of wild indigenous yeast

ATLAS PEAK MOUNTAIN WINERY

is an absolute vital component of our terroir and winemaking.

Wild yeast is exactly what the name implies, it's the naturally existing yeast blowing and circulating in the vineyard’s air, much as pollen does. The yeast in our vineyards flow from wind-ruffled trees, transported by mild fresh breezes, bees and insects that surround the vineyard. Wild yeast attaches to surfaces of the grape skin and, as it hangs onto the skins, it faithfully represents its surroundings, the air, sunshine, temperature, vines and many other elements. It’s a complex organism that fuels and drives many processes in the crafting of wine and certainly influences the final, finished product.

At its best, wine is an expression of place, and the magical Atlas Peak volcanic mountain plateau on which Sill Family Vineyards' grapes grow is certainly beyond extraordinary. Of course, the small size of our vineyard limits production, but then, it also produces some of the greatest cabernet fruit Napa has to offer each and every year. This secluded piece of land is turning the heads of wine critics and collectors worldwide.

Like any great work, ours arose out of the passion for uncompromised quality in creating exceptional wines. As a result, our wines are receiving worldwide rave reviews for their powerful expressiveness, density, character, elegance and silk-long finish. “We’ve uncovered an amazingly serene and peaceful lifestyle along with the challenges that volcanic viticulture and Napa Valley offers.” Fine wine, sunshine, great food and romance are enticements that seduces everyone who visits here.

Sill Family Vineyards has made a pledge to donate 10% of its profits to UCSF Benioff Children’s Hospital and Kadoch Lab, which maintains affiliations at the Dana-Farber Cancer Institute, Harvard Medical School and the Broad Institute of MIT and Harvard. The Kadoch Lab brings together the best of the leading cancer research community. We support this important research because we realize that there are a lot of people and organizations out there who are in need of some help.

A Dream Born on Atlas Peak

The Antinori Napa Valley estate was born from the dream and the challenge of Marchese Piero Antinori to create a sublime expression of Napa Valley mountain terroir after his first visit to this land. Remarkably, this Tuscan family traces its vintner roots 26 generations, over more than six centuries ago to 1385, as a member of the Florentine Winemakers Guild. Last year, all eyes were on Marchesi Antinori when the prominent Italian family-owned fine wine producer became the sole owner of a legendary Napa Valley brand, Stag’s Leap Wine Cellars.

The family’s winemaking story continues at Antinori Napa Valley, high above the valley floor at elevations up to 1,800 feet on Atlas Peak. Some 60 years ago, upon first seeing the mountain site that reminded him of home in Chianti Classico, Marchese Piero Antinori had a vision to unlock its hidden potential. Hugging the slopes, sundrenched vines thrive in rocky, volcanic soil above the fog line with cooling influence from fresh air currents off San

Francisco Bay. Over the years, building upon process and experiences to interpret the essence of this exceptional location and terroir, the result is great small lot wines able to express the identity of the land.

It’s so delightful to get off the beaten track. A 20-minute drive up Soda Canyon Road to the large stone-walled gated entrance at Antinori Napa Valley is rewarded by one of the most outstanding views in Northern California wine country. Take up wonderful photo opportunities beyond the reflecting pool overlooking the 1,200-acre estate, approximately 550 of which are planted to vineyards. Enjoy a walk around the property, entering the wine caves and the barrel room, for a look behind the scenes. Pause to see the Antinori family tree displayed on a wall in the reception room. Enjoy gracious hospitality while relaxing in the comfortable dining room. And of course, the real stars of the show are the superb New World wines known for their refined elegance.

Named as a tribute to past and current generations of Antinori winemakers, the A26 Chardonnay 2022 ($75) is an attractive, stylish wine. Exhibiting natural acidity plus delightful citrus aromas and complexity, it is currently being poured for tasting room guests. The Townsend Cabernet Sauvignon 2021 ($165) has 2% Cabernet Franc for a complex and fresh example blended from the estate’s top terroirs. This highly acclaimed wine balances generous fruit and fine-textured tannins, emphasizing structure and elegance. Tasting room guests enjoy two additional wines on a rotating basis—typically, Cabernet Franc and possibly Sangiovese—to accompany a selection of cheese and charcuterie. Not to miss: a taste of homegrown olive oil from the estate. This intimate tasting experience of 90-120 minutes is by appointment for $125 per person, offered Monday through Saturday, 10am to 3pm.

ANTINORI NAPA VALLEY

 BY LAURIE JO MILLER FARR | PHOTOS BY SUZANNE BECKER BRONK COURTESY OF ANTINORI NAPA VALLEY

AL & SONIA FRANKLIN

Napa Valley their permanent home, and embark on a new chapter of their lives.

“We hope to have our own label by the fall of 2025, at the latest.” The name of their vineyard is Mystery 1914. “On one of our earlier visits to the vineyard, we found a large block of stone engraved with 1914 on one side. We have no idea of the genesis of that rock, so we're calling the vineyard Mystery 1914.”

Al and Sonia met while working in healthcare finance. One day, Sonia and a colleague intercepted one of Al’s regular wine club shipments and decided to play a joke on him. They replaced his luxury wine with a huge bottle of Miller Highlife and a pack of Camel cigarettes, complete with tasting notes. “And that’s where our wine journey began,” Al shared.

THEIR WINE JOURNEY

Al and Sonia Franklin have lived in four places since they married, but none can compare to Napa Valley. “None have been as warm and embracing as the people we have met in Napa. We are both incredibly impressed with how giving everybody has been regarding their time, insights, and invitations to their facilities,” Al said.

The Franklins welcome the guidance because they recently purchased a home on the border of Napa Valley and Sonoma County and a 12-acre property with a fouracre Cabernet Sauvignon and Sauvignon Blanc vineyard on Atlas Peak.

“We had looked at vineyards all over the valley, but none were a good fit for us. When we found this one, it was a good fit. And we love our neighbors—it’s pretty good company to keep when you're near Stagecoach Vineyards, Au Sommet, Kongsgaard and Reverie II.”

Next, they found their new home on the Sonoma/Napa border. “It was pretty much love at first sight. It’s got staggering views of Mount Saint Helena. It was not on the market, and we immediately moved on it.” With unwavering resolve, they decided to purchase the home and the vineyard, make

After visiting Napa Valley together, they decided they would eventually reside here. “Getting our heads around the idea of being a vineyard owner and winemaker took a little bit more time and a lot more money.”

The transition isn't without challenges. Learning the intricacies of grape growing and winemaking, such as understanding the terroir, managing the vineyard, and mastering the art of winemaking, proves daunting at times. They immersed themselves in the community of winemakers, seeking guidance from seasoned vintners who welcomed them with open arms. Al has nearly completed the UC Davis winemaking certificate program, and now that they have Winemaker Julien Fayard as well as Hardin Vineyard Management on board, the two have set some ambitious goals for their new business. “Our goal is [to produce] a premium wine. We are committed to producing the best wine the land will support, using the best people, and making the best possible wine.”

Like so many before them, they are raising their glasses to the timeless allure of Napa Valley—their home, their vineyard, and the next chapter of their wine journey.

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF AL AND SONIA FRANKLIN

Sonoma’s Crown Jew e l HEA L DSBU R G

LAYNE RANDOLPH

‘It was just a little farm town,’ locals tend to say when speaking of “old” Healdsburg (just over twenty years ago). That’s no longer the case, as evidenced by the Healdsburg Wine and Food Experience (HWFE), the first international wine and food event in northern California, now in its third year. The event, which features a wide array of wine tastings, food pairings, cooking demonstrations, and live entertainment, is more popular each year, according to HWFE’s Founder, Steve Dveris. “It’s a celebration of Healdsburg’s agricultural history and the town’s transformation into a food and wine destination. It’s also a platform to raise money to support local agriculture, do good, and elevate Sonoma’s chefs, restaurants, and winemakers,” Dveris said.

Healdsburg and its surrounding areas, which include Dry Creek Valley, Alexander Valley, and Russian River Valley AVAs, have become a global magnet for foodies and wine connoisseurs. What began as a tranquil town has emerged as a shining star of California’s wine country, earning recognition for its exceptional wine and food culture.

Healdsburg’s journey began in the mid-19th century when pioneers like the town’s namesake, Harmon Heald, came west dreaming of gold and the promise of land. At that time, the agricultural area was known for prunes and apples long before

Photo courtesy of Overshine Vineyards

its vinicultural heyday. In the late 20th century, Healdsburg’s trajectory took a dramatic turn. The wine industry, steadily gaining momentum in neighboring regions like Napa Valley, began to spread its roots deeper into Sonoma County.

FIRST WINE FAMILIES

Among those who played pivotal roles in Healdsburg’s rise to wine prominence were the Seghesio, Passalacqua, and Young families. Francesco Passalacqua emigrated from Genoa, Italy, in 1865 and settled in Healdsburg, where he immediately planted grapes. Since 1858, six generations of the Young Family have lived and farmed the Young ranch, now the Robert Young Estate Winery, and they were the first to plant Cabernet Sauvignon in the Alexander Valley AVA. Seghesio Family Vineyards planted its first vines in 1895 and was one of only 100 wineries that survived Prohibition by continuing to grow and sell grapes, grape juice, and grape concentrate. // www. seghesio.com // www.passalacqua.com // www.ryew.com

As the wine industry thrived, Healdsburg’s cultural and culinary scene also flourished. Buildings around the Plaza became art galleries, quaint shops, and gourmet restaurants, and today, Healdsburg is a vibrant mix of historic small-town America and worldly modernity. The town’s transformation into a wine and food destination has attracted visitors and inspired local businesses to innovate and elevate their offerings.

Here is an examination of the town’s now-classic restaurants, some of its most recent restaurants, wineries, and tasting rooms, and some innovative concepts that have added their flair to ‘The Burg.’

THE CLASSICS

Dining at the three-Michelin-starred Single Thread Farm Restaurant and Inn is an experience. Its 11-course tasting menu is based on the Japanese concepts of kaiseki— elaborate multi-course meals crafted as art—which has put this restaurant on the international gastronome radar and brought massive attention to the tiny town. // www.singlethread.com

Barndiva is renowned for its beautiful garden terrace that hosts events like the annual Pink Party, which highlights local rosé wines, each spring. This farm-to-table American eatery gets its name from its barn-like structure and its attitude. The Michelin-guide restaurant emphasizes using artfully prepared, local, seasonal

products; hence, its motto, “Eat the View.” // www.barndiva.com

Rodney Strong Vineyards is not only a Healdsburg classic, but the founder also planted the first Chardonnay in what is now known as Chalk Hill AVA, just outside town. It was also the first carbon-neutral winery in Sonoma County and was named Wine Enthusiast’s Winery of the Year in 2013. // www.RodneyStrong.com

Charlie Palmer’s Dry Creek Kitchen’ s upscale American cuisine and top wine selections consistently draw crowds and acclaim. Pro tip: Ask for an outside dinner table for an intimate and slightly magical experience after sunset. // www.drycreekkitchen.com

Pizzando is Healdsburg’s homey neighborhood Italian hangout. Creator and native Italian Paolo Petrone’s menu highlights every region of Italia. It focuses on a new Italian area’s cuisine and wine

each month, like Pizza Caponata with Sicily’s Nerello Mascalese or Spaghetti alla Bottarga with Vermentino from Sardinia. // www.pizzandohealdsburg.com

Carlos Mojica’s Latin fusion restaurant Guiso’ s popularity has exploded as locals have spread the word. Caribbean, South American, and Central American cuisine mix with Latin culture and locally sourced products for standout dishes like Caribbean-style paella and pupusas (corn tortillas filled with vegetables or pork and cheese. // www.guisolatinfusion.com

Farmhouse, just outside town, recently revamped its menu to the ultimate epicurean experience with curated pairings

Photo by Paige Green, courtesy of Pizzando

Farmhouse Inn

Photo by Layne Randolph

Photo by Layne Randolph

like Dungeness Crab and Vincent Joudart Brut Reserve Cote de Blancs Champagne. The Apple Mooncake with 2005 Chateau Raymond-Lafonen Magnum Sauternes is a hands-down winner. // www.farmhouseinn.com

Bravas Bar de Tapas is a popular spot for cocktail hour. It offers red, white, or sparkling sangria, traditional Spanish tapas, modern tapas, and paella in a cozy off-street courtyard with an outdoor bar. // starkrestaurants.com/stark-restaurant/ bravas-bar-de-tapas/

THE NEWBIES

Several new establishments have emerged recently, like The Matheson by Dustin Valette, who also owns the classic restaurant Valette. The three-story restaurant includes a 10-seat omakase bar called Sushi by Scratch, rooftop dining at Roof 106 with views of the Healdsburg Plaza, a main-floor cocktail bar, a wine wall, and a full-service restaurant with dishes like California Halibut, a succulent filet served with summer veggies in a bright citrus beurre blanc sauce. // www.thematheson.com

Quail & Condor’ s Chef and CoOwner, Melissa Yanc, was the Season 6 winner of Food Network’s Holiday Baking

Championship, and she brought her extraordinary baking skills to the lucky residents of Healdsburg. The options are outstanding and baked fresh daily: Challah, Kouign Amann, Super Seeded Pan Loaf, Olive Campagne, and more. // www.quailandcondor.com.

The Quail and Condor folks also opened Troubador Bread & Bistro, which offers a French café menu at lunch and a prix fixe dinner menu with options like Halibut en Blanc with white asparagus, onion soubise, and sauce blanc. // www.troubadourhbg.com

Goodnight’s Prime Steak + Spirits began as a steakhouse and recently

New Tree Outdoor Bathtub Experience Photo courtesy of New Tree Ranch

Bricoleur's Essentials Picnic

Photo courtesy of Bricoleur Vineyards

Photo courtesy of Hotel Healdsburg

The Madrona

Photo by Layne Randolph

added a plant-based menu. In addition to the best steak menu around, Executive Chef David Lawrence concocted tasty items like Whole Roasted Cauliflower Muhammara, featuring za’atar, local olive oil, crème fraîche, and toasted walnuts. // www.goodnightsrestaurant.com

Ernest Vineyards is right on the square, but its fruit comes from the highly coveted terroir of Mendocino County and West Sonoma Coast. Check out the Aligoté and rarely found variety Petite Arvine, sustainably grown and expertly crafted. // www.ernestvineyards.com

NEW CONCEPTS

Healdsburg has become a destination for digital nomads, so it was logical that some soothsayer would design a modern concept co-working space downtown. Founder Jim Heid did that with 4500 sq. ft. Craftwork, offering glass-walled offices by the day, month, or yearly membership. It’s become a hub for entrepreneurs and social butterflies tired of working alone at home, and it has a gathering and meeting space for work and after-hours events. // www.craftworkhbg.com

New Tree Ranch is only steps outside town but so secluded that it feels hundreds of miles away. Its two luxury villas house six guests each and are strategically placed to give each group complete privacy. It’s the ultimate in luxury wellness tourism. Departures Magazine has recognized it as one of the 10 Luxury Experiences for Eliminating Negativity in the New Year. // www.newtreeranch.com

Healdsburgians were effervescent with excitement when Bubble Bar opened in

early 2024. The popular sparkling wine spot offers a thoughtfully curated selection of sparklers from around the world. // www.healdsburgbubblebar.com

NEW WINE SPOTS

Bricoleur sits on a massive property between Healdsburg and Windsor, with a gigantic barn as the center point of gardens, vineyards, guest houses, and structures rentable for events. But it’s the chef-prepared, multi-course, immersive wine and culinary experiences that blow patrons away. On the casual side, the Essentials Picnic gives guests a red wagon with air tags, so replenishments can be brought to them wherever they are on the vast estate. // www.bricoleurvineyards.com

Orsi Family Vineyards took over an existing winery location steps from town and started their own label with the fruit they’ve grown in the area for decades. They lead with their Italian family heritage, offering little-known Italian varieties like Biancolella, Sagrantino, and Schioppettino. This year, they introduced their first sparkling wine, Spumeggiante Oro, made with Biancolella. // www.orsifamilyvineyards.com

Rodney Strong Vineyards

is not only a Healdsburg classic, but was also the

first carbonneutral winery in Sonoma County and was named Wine Enthusiast’s Winery of the Year in 2013.

Just down the road, what was Armida Winery is now under new ownership with a new name: Overshine Wines. The Overshine group also acquired Idlewild Wines and introduced a third label, Comunità, which will showcase Italian varieties grown at Las Cimas Vineyard in the Russian River Valley. // www.overshinewines.com

SLEEPING SPOTS

Locals often point to the opening of Hotel Healdsburg in the early 2000s as the point when the town began its metamorphosis. Situated just off the historic Healdsburg Square, Hotel Healdsburg boasts a highly acclaimed spa, a 60-foot garden pool with several spaces to lounge, and luxurious accommodations, some with private terraces. It is owned by Piazza Hospitality, which also owns Harmon Guest House and H2Hotel. // www.hotelhealdsburg.com

The Madrona was originally a private home built in 1881. It was transformed into an inn and restaurant a century later and is now listed on the National Register of Historic Places. The property showcases furniture and art dating to the early 18th century. // www.themadrona.com

THE FUTURE of BLUE FARM IS GREEN With a Bit of Magic

 BY LAYNE RANDOLPH | PHOTOS BY MIKE BATTEY

Set against Sonoma’s agrarian backdrop, Blue Farm Wines produces Grand Cru-style Pinot Noir and Chardonnay from five vineyards across Sonoma County. The wines, renowned for their complexity, expressiveness, and craftsmanship, are a product of Anne Moller-Racke’s vision. The founder of Donum Estate, Anne planted seven acres of Pinot Noir behind her Victorian farmhouse in Sonoma, setting the stage for the birth of Blue Farm.

The farming practices and care given to grape growing undoubtedly contribute to the wine’s quality. But the decision to transition to organic farming and cease using Roundup has unveiled a hidden magic. The land, once quiet, now teems with life, with ladybugs, jackrabbits, and frogs making a vibrant return. The resurgence of biodiversity is evidence of the power of refraining from harm and letting nature thrive.

Since joining her mom in vineyard operations, Hannah Gropman has been on a quest to explore the latest farming methods. Her heart has always led her to natural practices. “We may not be certified

organic, but all our practices are organic. As a reasonably small vineyard, the certification process may not be the most practical for us.” Their commitment to organic farming is not just a label; it’s a way of life. It’s evident in their weed prevention methods, which are all hand-done with weed whackers, a time-consuming but sustainable approach.

When moving to organic farming, plants under the vines suddenly grow wild and overgrown. Vines are self-pollinating, but by attracting pollinators and promoting more foliage, biodiversity is enhanced, which creates richer, healthier soil. Without this, the soil can become lifeless.

The biggest challenge for most vineyards in California is the need for more water, but not at Blue Farm. “Our vineyard is planted on an old riverbed, so we have good water holding capacity. Still, we are mindful and intentional with our irrigation. As we slowly replant the vineyard over time, we will use a deeper root system to help us use even less water.”

Gropman’s vineyard focus extends to her thought-provoking outlook on natural wine. “I am more interested in the

vineyard’s health and environment than in minor cellar interventions like whether or not to add sulfur.” Yet Gropman appreciates the efforts of natural winemakers because they are introducing younger wine drinkers to higher-priced wines made without chemicals. “They’re beautifully priming people to be more curious about how their wine is being made and what they’re putting into their bodies. It’s a great segue to the wine we make, which I would consider natural because we farm organically and use very minimal intervention in the cellar, even though we do not advertise our wine as natural.”

“Joy Wesley of Bee Focused introduced me to different plants and ways of working in concert with the land to incorporate more habitat for pollinators.  I consider her my mentor; she’s the one I bounce ideas off of about which plants to plant and how best to introduce more beneficials to the little Blue Farm ecosystem.” The result is an ongoing display of nature. “This property is small, but it has just a bit of magic to it.”

Hannah Gropman and Anne-Moller Racke

Anne-Moller Racke

WASHINGTON STATE

The Wild, Wild West of wine

 BY FRAN MILLER Wine Regions Series

Echolands Winery. Photo by Andréa Johnson Photography

Apeek into Washington State wine’s inner workings reveals an industry of inclusion, where everyone is welcome and where anything is possible. The State’s 1000+ wineries and 400+ vineyards (within eight defined wine-touring territories and 20 AVAs) are led by those who know no bounds: dreamers, philosophers, bohemians, and mavericks, each of whom is making a celebrated mark within the nation’s second-largest wine-producing State. And with production at about 17 million cases, the nation and world are finally noticing.

Since 1986, the Northwest Wine Coalition (comprised of the Washington State Wine Commission, Oregon Wine Board, and Idaho Wine Commission) has marketed the region’s wines internationally; Washington wineries export their product to more than 74 countries. Yet, many of the State’s vintners and winemakers will tell you of the blank stares received when they speak of Washington wine. “People will say, ‘I didn’t know they made wine in D.C!’” laughed Matt Rawn of Yakima Valley’s Two Mountain Winery, where he makes estate-grown, certified sustainable varietals. “There has definitely been an education process, but the tide is turning.”

“We fully know that most in the United States have no idea that wine grapes are even grown in Washington,” said Kelsey Albro Itämeri of Walla Walla’s itä wines, which have garnered multiple 90+ point ratings from respected wine publications. “Our vibe out here is low key but delicious. We Washingtonians are not fancy people. Around here, you know someone is rich because they have a nicer raincoat than you, not because they’re driving a Lambo. But we still like nice things, and we make nice things, and one of those nice things is our amazing wine.”

One of the reasons for past and ongoing anonymity could be that Washington is not defined by a particular varietal. It’s natural to think “Cabernet Sauvignon” when Napa Valley comes to mind or “Pinot Noir” when Oregon is mentioned. However, with more than 80 grape varietals planted throughout the state, Washington has eluded classification. And that is what is so exciting and why the region is so open to innovation. While, like in many other wine-growing regions, Cabernet is king in Washington, followed by Chardonnay, Merlot, Riesling, and Syrah (which together make up more than 80% of production annually), winegrowers are encouraging Alicante Bouschet, Cinsault, Carignan, Graciano, Lemberger, Tinto Cao

and other more obscure varietals, many of which often make some of the State’s most compelling wines.

The State’s differing conditions in its varied regions allow for such variety. And you’ll hear vintners, growers, and winemakers here mention “the Missoula Floods” repeatedly, as if this natural geological occurrence happened last week, rather than 15,000 years ago; it’s integral to their success. In a nutshell, soils of fine sand, silt, and gravel, in varying layers of thickness on top of basalt bedrock, are the result of flooding created by a giant ice sheet that blocked the North Fork of the Clark River in Idaho, creating a 1,200-foot high dam that eventually broke. These soils have low water holding capacity and are ideal for the irrigated viticulture, one of the bedrocks of grape growing in eastern Washington, where most of the State’s grapes emanate. Not to mention that Washington state shares the same “sweet spot” latitude as other famous European wine regions (Burgundy and the Rhone Valley), receiving ample sunlight during the growing season.

“Washington is definitely a unique wineproducing region,” said Alex Stewart, head winemaker at Matthews, a family-owned and operated winery based in Woodinville. “And relative to other regions of the world, Washington is still in its infancy. We are geographically and climatically diverse, and people aren’t afraid to explore the far reaches in the name of quality and distinction. There is a feeling of manifest destiny here, where we are finding remarkable

The Caves at Figgins Estate.

Photo by Fran Miller

NVL beyond the valley

locations in which to plant fruit and, in turn, produce diverse wines that transcend style and typicity.”

But ask Washington’s vintners and winemakers what makes their State a special place to work, and most point to the industry camaraderie. “What sets us apart in Washington is that everyone has bought into the devotion to one another and their success,” added Stewart. “There is a feeling that we are all in this together for the betterment of the land and the wine. There is a neighborly friendship we all share to help and advocate for one another.”

“There is a shared sense of acceptance, support, and approachability here,” said Andrew Gerow Co-owner/Winemaker at Tirriddis, a newer, traditional method sparkling producer out of the Yakima Valley. Gerow started the company with two fellow Washington State University pals upon

Just outside town, visit Figgins Family Wine Estate to tour its new, state-of-the-art barrel caves and taste its Bordeaux-style estate wines. Naturally air-conditioned, the caves are 35 feet beneath the vineyard and comprise 15 million-year-old fractured basalt. // www.figginswine.com

graduation from the viticulture and enology program. “Our community respects hard work, ambition, kindness, and passion far more than money or clout. It’s one of the only places in the world where someone with little to no connections or resources can enter the wine industry at such a high level through sheer ambition and hard work.”

WHAT TO DO:

Walla Walla is a great place to start a

Washington wine tour. The college town is recognized as the unofficial capital of Washington wine country. It is home to more than 130 wineries, many of which feature tasting rooms lining vibrant Main St. It also boasts a hip culinary scene. Check out Spring Valley Vineyard in town, where Kate Derby follows in her family’s footsteps in crafting classic Walla Walla Valley wines, which she names in homage to her ancestors. Derby’s grandparents founded the winery 30 years ago, where she spent summers playing in the vineyards. // www.springvalleyvineyard.com

Next door to Figgins, in the foothills of the Blue Mountains, is Echolands Estate, which has a stunning, sparkling new visitor center with floor-to-ceiling windows and spectacular views. // www.echolandswinery.com

End your Walla Walla tour at Abeja for a triple win of beautiful wines, destination cuisine, and graciously charming overnight accommodations. // www.abeja.net

Head west to premiere growing region Red Mountain. The sunny, southwestfacing slopes of this AVA create some of the State’s most celebrated wines, such as those from WeatherEye, where vineyard manager Ryan Johnson oversees one of the most unique vineyard projects in the State. He and his team farm the vineyard as a collection of “micro-blocks,” designed and managed in a spectrum of densities and trellising methods matched to soils, topography, and exposures of the site. // www.weathereyevineyard.com

Visit Frichette, a small, familyowned winery and vineyard known for stellar hospitality, beautiful views, and

Matthews' Hal Iverson and Alex Stewart

Kelsey Albro Itämeri

Ryan Johnson atop Weathereye Vineyard in the Red Mountain AVA. Photo by Fran Miller

premium wines, and hope that charismatic owner Shae Frichette is in the house. // frichettewinery.com

At family-owned Kiona Vineyard & Winery, JJ Williams oversees the vineyards his grandparents cultivated forty years ago as Red Mountain pioneers. Nearly 60 different Washington wineries purchase grapes from Kiona, illustrative of the quality. So it’s no surprise that Kiona’s bottlings are stellar. // www.kionawine.com

It’s a family affair at Domaine Magdalena where Maggie Hedges crafts superlative Red Mountain Cabernet Sauvignon, while husband Christophe and his sister Sarah Goedhart oversee their family’s neighboring Hedges Family Estate, established in 1987

perfect spot to unwind after a day of wine tasting. // www.willowslodge.com

Make sure to enjoy a meal at adjacent Barking Frog, where executive chef Dylan Herrick collaborates with local farmers, food artisans, and foragers to craft his seasonal menus. The wine list is excellent. // www.willowslodge.com/barking-frog

Sample Alex Stewart’s winemaking mastery at The Matthews & Jaine Tasting Room + Farm. Stewart’s fellow winemaker is Hal Iverson, and the duo has proudly released its first Matthews wines, including 2021 Columbia Valley Cuvée, Claret, Cabernet Sauvignon, and 2022 Columbia Valley Sauvignon Blanc. Here, guests can also sample umbrella brand Avallé’s elegant Jaine whites. // www.matthewswinery.com

and now one of the most respected and distributed wineries in Washington. Enjoy al fresco winetasting on the Hedges Chateau’s terrace. // www.hedgesfamilyestate.com

Head to the Yakima Valley for sparkling wine at Treveri Cellars. Gracious hospitality includes a beautiful location and panoramic views. Try the unique sparkling wine cocktails, like the Tequila Tevejito: fresh mint, lime, and simple syrup muddled with tequila and Riesling. // www.trevericellars.com

Northwest in Woodinville, 130 wineries are arrayed within four distinct districts. Get your bearings with a stay at Willows Lodge, with its wine-cask front doors hinting at its heart-of-wine country location. Rustic yet refined, the Doug Fir timbered construction conveys a sense of Northwest place. Its intimate spa is the

An additional Avallé label, Tenor, features very limited, single-varietal wines, also made by Stewart and Iverson and available to taste at Tenor Winemaking Studio. // www tenorwines.com

And in Seattle, check-out SoDo Urban Works in the former industrial district for its collection of food and wine crafters. Cairdeas Winery from the Lake Chelan Valley region has a tasting room here where they serve their delicious Rhone varietals. // www.cairdeaswinery.com

The Inn at Abeja. Photo courtesy of Abeja

Willows Lodge Lobby. Photo by Jeff Caven

Shae Frichette

Photo by Kim Fetrow

MAKING AN OCEAN OF DIFFERENCE

Frank Family Vineyards Partners with 4ocean

Calistoga’s cherished Frank Family Vineyards’ latest “Frank for a Cause” campaign will benefit 4ocean in its mission to help end the ocean plastic crisis. Through July 2025, every bottle of Frank Family wine purchased will pull one pound of plastic and trash from the world’s oceans, rivers, and coastlines. Additionally, “Frank for a Cause” packages are available in the tasting room and online at FrankFamilyVineyards.com and include one bottle of the Napa Valley Cabernet Sauvignon or Carneros Chardonnay and a custom Frank Family x 4ocean bracelet. Each bracelet is made from recovered ocean plastic by local artisans on the tropical island of Bali and pulls an additional five pounds of trash from the ocean while also helping employ full-time boat captains and crew.

“With every drop we drink, we are connected to the ocean – it regulates our climate, supplies food, creates jobs, and drives economic growth,” said Frank Family co-founder Leslie Frank. “As vintners, Rich and I believe that caring for our land is our deepest honor and most important work, and we are excited to continue Frank Family’s living legacy by supporting 4ocean in eliminating plastic pollution, one bottle at a time.”

4ocean has been leading the clean ocean movement since 2017, with more than 36 million pounds of plastic waste and other man-made debris recovered from

the world’s oceans, rivers, and coastlines through the company’s efforts. With 100% of its profits supporting its mission, 4ocean is committed to raising awareness about ocean plastic pollution, reducing the need for virgin plastics in the future, and funding its global ocean cleanup operations.

This yearlong initiative kicked off in July and will soon feature community beach cleanup events across the country to encourage Frank Family’s nationwide fanbase to take action together. Cleanup events will span from Florida to the Bay Area, targeting locations where the winery can maximize its impact. Event dates and details will be added to www.FrankFamilyVineyards.com/ philanthropy/4ocean.

“Working alongside organizations like Frank Family Vineyards is integral to our mission at 4ocean. As a certified cleanup partner, the winery offers immediate support to the regions most affected by ocean trash,” said 4ocean co-founder and CEO Alex Schulze. “The winery’s effort contributes to the improvement of ecosystem health and vulnerable communities. With Frank Family Vineyards on board, we’re one step closer to tackling the ocean plastic crisis.”

For over three decades, Frank Family Vineyards has remained steadfast in its commitment to sustainability and giving back. For Frank Family, being green involves earth-to-bottle stewardship, including

protecting and restoring the Napa River watershed, saving energy and water, reducing waste and carbon footprint, and being conscientious employers and good neighbors.

The winery maintains sustainability certifications across 100% of its owned and leased operations and was awarded the California Green Medal Leader Award in 2023 for its leadership across the full spectrum of sustainability—environmental protection, social equity, and economic viability. Frank Family continues to integrate environmentally and socially responsible practices into everyday business, achieving a higher standard of sustainability year after year.

The winery’s partnership with 4ocean is the latest installment in its ongoing Frank for a Cause charitable giving campaign. Founded in 2018, the winery’s Frank for a Cause campaign has raised funds to support local and national charities covering a variety of causes, such as medical research, hunger relief, ecological revitalization, animal welfare, and more.

For more information about Frank Family’s partnership with 4ocean or to purchase Frank for A Cause packages, visit FrankFamilyVineyards.com/philanthropy or follow @frankfamilyvineyards on Instagram using the hashtag #FrankForACause.

Photo courtesy of Frank Family Vineyards

Photo courtesy of 4Ocean

di Rosa Center for Contemporary Art Showcasing North Bay Artists Against Beautiful Carneros Valley

Located on 217 protected acres and nearly straddling the Napa-Sonoma County line, di Rosa Center for Contemporary Art engages its community in the connective power of art and nature through its permanent collection of Northern California art, contemporary exhibitions, and thought-provoking educational programs that inspire creativity and curiosity.

Di Rosa’s exhibitions highlight artists with ties to Northern California and showcase the artists and artworks held in its permanent collection of over 1600 works. Through its exhibitions and collection, di Rosa tells the story of the ongoing history of Northern California art:

a story about iconoclastic artists creating work that is politically engaged, funky, humorous, and often running counter to broader commercial trends.

The di Rosa collection contains notable works by artists living or working in the San Francisco Bay Area from the mid-twentieth

century to the early twenty-first century. It includes pivotal works by celebrated artists, including Robert Arneson, Joan Brown, Enrique Chagoya, Viola Frey, Mike Henderson, Lynn Hershman Leeson, Mildred Howard, Rigo 23, William T. Wiley, and many others.

Deborah Oropallo and Andy Rappaport, UPRISING, 2021 courtesy of the artists and Catharine Clark Gallery of San Francisco

 PHOTO COURTESY OF DI ROSA CENTER FOR CONTEMPORARY ART

In the fall, di Rosa will bring Moving Pictures: A Survey Exhibition of Works by Deborah Oropallo and Collaborators to their expansive Gallery 2, opening to the public on October 5, 2024, and remaining on view through March 30, 2025.

“Shining a light on Oropallo’s collaborative practices, Moving Pictures draws attention to the human networks endemic to the [North Bay],” said Kate Eilertsen, Executive Director and Chief Curator at di Rosa. “Her work is imbued with the radical, politically charged, and uniquely intimate spirit of the Bay Area arts community, offering inspiration to the next generation of artists who will leave their mark on our region.”

Opening November 16, 2024, and on view through February 16, 2025, is True North, di Rosa’s biennial juried exhibition of work by North Bay artists. Featuring work selected via an open call by jurors Lisa Rybovich Crallé, Reniel del Rosario, and Justin Wykcoff, the exhibition reflects the concerns of North Bay artists here and now, building on di Rosa’s mission of championing the art of the region.

Hours & Admissions

Visiting Hours: Thursday through Sunday 11am – 4pm

Reservations not required.

Admission:

$25 General

$20 Seniors, Military, Students

$5 Minors Ages 5–17

FREE Admission for members, teachers, faculty, educational staff, and children under five.

“This second iteration of True North proves once again that there is surprising, provocative work coming out of the Bay Area’s northern outposts,” said Twyla Ruby, Associate Curator at di Rosa. “The arts ecosystem here is distinct from those of large urban centers: more decentralized, informal, and non-hierarchical, creating space for work that is formally and materially unconventional. In many ways, the northern periphery of our region’s visual art scene exerts influence on its center.”

Complementing the collection and exhibitions, di Rosa offers an array of public programs and events for all ages to inspire creativity and curiosity year-round. These include tours, artist talks, site-wide festivals, hikes, art and nature summer camps for children, studio classes, and theatrical and musical performances. For more information, advance ticket purchases, and to see what’s happening now, visit www.dirosaart.org.

Preserving Napa Valley's Heritage: RESTORING HISTORIC HOMES

Napa Valley’s architectural landscape is adorned with a diverse array of historic homes, each telling a unique story of our past. From turn-of-thecentury Victorian marvels to quaint 1940s dollhouses and distinctive DeVita-built residences, these homes stand as timeless relics, preserving the charm and character that define Napa’s property allure.

Preserving historic homes is pivotal in maintaining the authenticity of Napa Valley’s townscape. By safeguarding these architectural treasures, residents ensure the community retains its distinctive charm, steering clear of cookie-cutter developments that dominate modern urban landscapes. Indeed, these storied properties are one of the big reasons people are drawn to Napa, seeking a connection to its rich history amidst the bustling wine industry and renowned food scene.

Take, for instance, The George on Randolph Street in downtown Napa, a late 19th-century mansion that once fell into disrepair before being meticulously restored. Today, it is a highly acclaimed luxury boutique inn and an architectural gem that enriches downtown’s landscape.

Similarly, I sold the Pink Mansion in Calistoga in 2017, a Victorian grand dame steeped in history that has captivated generations with its tales of political meetings and community hospitality as a beloved B&B. Under new ownership, anticipation mounts as the community eagerly awaits the next chapter in its illustrious legacy.

Preserving historic homes often involves navigating a labyrinth of regulations set forth by the local historical society, which imposes guidelines to protect the integrity of these properties. These rules dictate what modifications can be made while preserving the property’s historical integrity, ensuring that each restoration project respects its original design. Some favorite features of these historic homes include ornate woodwork, high ceilings, hardwood floors, usually of fir or oak, bay windows, intricate floor-tiling patterns, charming brick fireplaces, and beautiful designs on stained glass windows. Each element serves as a testament to the craftsmanship of a bygone era.

Homeowners and investors can be incentivized to undertake these preservation efforts for more than love of character properties, but also through historic

preservation grants and tax incentives. These financial benefits offset the costs of restoration and underscore the broader societal value of maintaining Napa Valley’s architectural heritage. Finding contractors well-versed in preserving architectural character while managing upgrades and maintenance costs becomes crucial in these restoration endeavors.

Restoring historic homes enhances their market value significantly, as discerning buyers covet these properties for their originality and historical significance. Often situated in downtown Napa, these homes offer not only architectural allure but also the convenience of proximity to Napa Valley’s vibrant cultural scene.

Restoring historic homes in Napa Valley is not just about preserving buildings; it’s about safeguarding cherished memories and community heritage. As these homes undergo transformation, they ignite a sense of excitement within the community, symbolizing a commitment to honoring the past while embracing the future of Napa Valley.

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

25 Ye a r s

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BRINGING the CANNABIS SPARC to NAPA VALLEY

SPARC, Napa Valley’s new boutique dispensary, is quickly becoming a favorite among locals and tourists, with cannabis products on par with the region’s spectacular wines and the more sophisticated retail experience expected in the valley. SPARC is conveniently located within walking distance of all of Napa’s top hotels and is at the center of its inviting food truck scene along Soscol Avenue.

The dispensary’s retail space is spacious, relaxing, and no-nonsense. It includes a stylish lounge where customers can sit with knowledgeable staff to discuss the store’s products, which range from recreational to those created specifically for wellness and pain control. Thoughtfully laid-out displays allow customers to examine the goods up close and personal without having to ask staff to pull products shelved behind a counter. Customers who enjoy exploring on their own will find this a welcome scenario, though SPARC’s team is ready to help them find products appropriate for the desired effects and optimal enjoyment.

SPARC’s reputation for high-quality products and an elevated retail setting is not recent. With over 20 years of experience in the cannabis industry, SPARC has been a trusted retailer in some of the Bay Area’s most competitive cannabis markets. SPARC’s quality in San Francisco’s Lower

Haight and on Polk Street, along with its reputation across additional locations in Santa Rosa, Sebastopol, and Sonoma, earned multiple accolades, including Best Dispensary and Best Delivery by the North Bay Bohemian. In 2023, the Sonoma store also won Best New Dispensary by the same publication. SPARC’s Napa location is the latest addition to this impressive roster.

Founder and CEO Erich Pearson’s vision for SPARC is clear: “We are looking to resonate with the Napa Valley community by providing artisan-quality products and a retail experience that’s on the level one expects from the region’s tasting rooms,” he said. This commitment is evident in SPARC’s unique approach among Napa

dispensaries, namely cultivating its own cannabis in Glen Ellen on its sun-grown farm, one of the first of its kind to qualify for California Certified Organic Farmers (CCOF). SPARC’s proprietary, high-grade, competitively priced cannabis is a testament to its dedication to quality and value.

SPARC’s wellness and recreational products include everything from tinctures, edibles, flowers, concentrates, extracts, and cartridges to lotions, transdermals, and prerolls. SPARC’s locally-grown brands, Farm Direct, Farm Direct Reserve, Marigold, and besito, all meet the high standards set by the State of California, which regulates all cannibus products and prevents the distribution of those containing heavy metals and pesticides.

Following Napa Valley’s tradition of commitment to philanthropy, SPARC’s Carts For A Cause products support important charitable organizations, notably the GLBT Historical Society, Living Beyond Breast Cancer, and the Last Prisoner Project, among others.

Come and experience SPARC, a responsible and beneficial new member of Napa Valley’s thriving business community.

STORY AND PHOTOS BY CHRIS ANDREWS

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

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

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.

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

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.

THAI

Photo by Darren Brazil

C CASA “Reimagined Mexican Flavors, Globally Inspired Ingredients.” Feast on a menu of innovative tacos featuring housemade white corn tortillas, deliciously nutritious salads, and spice-rubbed rotisserie chickens and woodfired entrées. Enjoy margaritas, craft cocktails, 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

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

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NAPA GENERAL STORE Proudly supporting local food purveyors and locally sourced ingredients, Napa General Store’s riverside patio is an ideal spot for enjoying a meal with family and friends (including four-legged ones). Join them for breakfast and lunch during the week and award-winning brunch on weekends. Come for the food and stay for the great wines and artisan gifts.

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

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

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