Napa Valley Life Magazine - Winter 2021 Issue

WINTER 2021

20th A N N U A L

Intriguing THE

Issue

PLUS+

Heidi Barrett: Lifting Her Passions to New Heights Walla Walla Valley: There's No Place Like Rhône The Vinous Wonders of Santa Ynez Valley WINTER 2021

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Contents

F E AT U R E S 2 0 2 1 W I N T E R / / T H E I N T R I G U I N G I S S U E

28 Cover Story

Heidi Barrett: Escalating Her Passions in Wine, Art and Aviation

32 Intriguing People

Meet Some of Napa's Women Winemakers

62 Walla Walla Valley

The Rhône Capital of the Pacific Northwest

73 Side Trip

The Vinous Wonders of Santa Ynez Valley

N A PA VA L L E Y L I F E M AG A ZINE

WIN TER 202 1

Intriguing THE

20th A N N U A L

Issue

PLUS+

WINTER 2 021

Heidi Barre tt: Lifting Her Passions to New Heigh ts Walla There's No Pla Walla Valley: ce Like Rhôn e The Vinous Wonders of Santa Ynez Valley WINTER 2021

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NVL contents

D E PA R T M E N T S 2 0 2 1 W I N T E R / / T H E I N T R I G U I N G I S S U E

NV Scene • 12

22

What's Been Happening Around Town

Things To Do

18 Calendar of Events 19 Inside Track: What the Locals are Doing 20 Calistoga's Mud Baths and Mineral Spas 22 The Great Napa Valley Founders Historical Winery Tour

What’s Hot • 24 Special Features

51 B e Bubbly's Tips on Seasonal Sparkling Wines 66 Napa Valley's Best Desserts

Drink

48 Fantesca Estate and Winery 52 A. Mondavi Consulting 54 Phifer Pavitt Wines 57 Peju Winery 60 Hertelendy Vineyards

66

Spotlights

50 Earthshine Wines 56 Bazán Cellars 58 Knights Bridge Winery

Eat

70 Eiko's Own- Allison Hallum 72 Cooking with Karen Crouse

Around the Valley

76 Napa Valley Country Club: Napa's Local Spot

Real Estate

78 Napa Tracy Style: Escalate Your Property by Increasing its Appeal

People & Art

80 NBC Pottery

70

Shop Local

82 MUST Machining and Fabrication 84 Elizée 85 Vintage Sweet Shoppe 86 LIV + GRACE SKINCARE

Community

88 Napa Valley Education Foundation

Health & Wellness

90 Breathing Day Wellness 91 Bare Health and Fitness

Money & Wealth

92 Merrill Lynch: Juggling Competing Financial Goals

Dining Guide • 94 6

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76

A New Home for Your Holiday Celebrations

H o l i d a y s a r e t h e t i m e w h e n w e e n j o y o u r h o m e s t h e m o s t , c e l e b r a t i n g w i t h f r i e n d s a n d f a m i l y. W h e t h e r u p s i z i n g for expanding families or downsizing for retirement, Jennifer and her team at Golden Gate Sotheby’s International R e a l t y, o f f e r l u x u r y s e r v i c e a t e v e r y p r i c e p o i n t . I n t h e w o r d s o f o u r c l i e n t s ; “Jennifer Klingbeil stands out among realtors because she is intuitive, intelligent, honest and hard-working.” “(her) creative thinking and local knowledge allowed us to find a home of exceptional value.” L e t u s h e l p y o u m o v e i n t o t h e n e x t e x c i t i n g s t a g e o f y o u r N a p a Va l l e y L i f e .

Jennifer Klingbeil | UpValley Specialist | Lic.# 02067543 | NapaLifeProperties.com | m 707.492.0435 Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. WINTER Each Office Is Independently Owned and Operated.

2021

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NVL editor's letter

Intriguing I

t was a year of resurgence and celebration. Locals are out and about, people are traveling again, and visitation in Napa Valley is at an all-time high. It is not an understatement to proclaim Napa Valley is back.

As we reflect upon our blessings and look to an even brighter year ahead, it is also the time of the year we recognize some of Napa Valley’s most intriguing people, starting with our cover story about winemaking legend Heidi Barrett. Dubbed the “First Lady of Wine” by wine critic Robert Parker, Heidi’s reputation as one of California’s finest in the business is recognized worldwide. Since her first winemaking gig back in 1983, she has been lauded as a pioneer in the industry, serving as winemaker, vintner, proprietor, and wine consultant for some of Napa’s ultra-premium brands.

Her accomplishments have secured her place in history as an icon among the wine industry's echelons and as a role model for women in the wine business.

With lofty names such as Screaming Eagle, Dalla Valle, and Vineyard 29 on her client list, her true passion is her own label, La Sirena, which pays tribute to two of Heidi’s sentiments—wine and art. The whimsical, mermaid-themed design elements and labels she paints herself serve as the perfect muse for the elegant, handcrafted wines found within each bottle.

As an homage to the burgeoning growth of women in the wine business, we felt this would be an opportune time to feature some of Napa Valley’s women winemakers on our annual list of Intriguing People. It’s taken many decades to be able to present such a bountiful list. We hope you’ll find their stories captivating and inspire you to learn more about them and the beautiful wines they create.

Along with our regular features about some of the best places to eat, drink, shop, and play in Napa Valley, we also feature some exciting wine regions outside of Napa to explore, such as the Santa Ynez Valley off the Central Coast of California, and Walla Walla, just a short flight away to the Pacific Coast’s Washington wine region.

Wherever you go, or whatever you find pleasurable to fulfill your quests, we hope that you will find this season a time to rejoice and celebrate. We have much to be thankful for.

Best Wishes for the happiest of holidays and a healthy and prosperous 2022– Photo by Bob McClenahan

Laura Larson Editor

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WINTER 2021

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CHIEF EXECUTIVE OFFICER Derek Wright PRESIDENT Kevin Evans CREATIVE DIRECTOR Erin Hayden Seal EDITOR Laura Larson laura.larson@napavalleylife.com

1300 1s t #385 s tree t napa, ca 94559 (707) 501-4444 eikosnapa.com

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ONLINE EDITOR & SOCIAL MEDIA Jackie Cyr jackie.cyr@webmediagroup.com ADVERTISING/SALES Doris Hobbs – 209-207-4876 doris.hobbs@napavalleylife.com CONTRIBUTING WRITERS Fran Miller Laurie Jo Miller Farr Layne Randolph Elizabeth Smith Marisa McCann Valerie Owen Melissa Vogt Jess Lander CONTRIBUTING PHOTOGRAPHERS Art & Clarity - Lowell Downey and Janna Waldinger Bob McClenahan Suzanne Becker Bronk ABOUT THE COVER Heidi Barrett, Napa Valley's “First Lady of Wine”, at home in her art studio Cover Photo by Suzanne Becker Bronk

Napa Valley Life Magazine is published six times a year.

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Made for more devotion

Napa Valley’s only hospital to win the coveted CMS 5-star rating for our performance in safety, patient experience and outcomes.

You were made for more. More closeness. More love. More joy. And that’s why our conveniently located clinic in Napa offers more ways to care for you at every stage of life. From primary care and oncology to heart care, gastroenterology and more. It’s easy access to our trusted, compassionate experts, so you can get more out of life, today and for many years to come.

For an appointment, call 707-253-1135 or visit AdventistHealthStHelena.org/NapaClinic Adventist Health Physicians Network - Napa 1100 Trancas Street, Suite 250 Napa, CA 94558

WINTER 2021

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NV Scene

The Napa Valley scene and what's been happening around town.

WINE, WOMEN, AND MUSIC

On September 24, Leslie Frank, Emmy-Award-winning broadcast journalist and Co-Proprietor of Frank Family Vineyards hosted the first annual Wine, Women, and Music Luncheon benefiting Festival Napa Valley at Winston Hill, the winery’s estate vineyard in Rutherford.

The event raised over $100,000 to support Festival Napa Valley’s mission to enrich and inspire lives by bringing the arts to all. Held in celebration of females who set the pace in their fields, guests heard from accomplished women vintners, winemakers, entrepreneurs, and authors including Ann Colgin, Karen MacNeil, Gina Gallo, Elyse Walker, and Amanda Harlan — all while enjoying a beautifully curated, wine-paired lunch curated by Chef Christina Machamer. The luncheon also featured a beautiful performance by acclaimed harpist and singer Lucinda Belle and a fall fashion show courtesy of retailer and style guru Elyse Walker who recently opened her 7th namesake store in St. Helena. www.frankfamilyvineyards.com

Amanda Harlan and Leslie Frank

Elysewalker Fashion Show models

Gina Gallo, Amanda Harlan, Leslie Frank, Karen McNeil, Ann Colgin and Elyse Walker

Karen McNeil and Guests

Luncheon

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Luncheon

Angela Duerr and Patricia Gallagher Photo by DNC Media Photography

(L-R) Bernard Portet- Clos Du Val, Ted Edwards- Freemark Abbey, Andrea Immer Robinson- MW, Bo Barrett-Chateau Montelena, Patricia Gallagher, Angela Duerr-Cultured Vine, Joanne DePuy, Dan Taber, Marcus Notaro-Stag’s Leap Wine Cellars // Photo by Sandoval Media

Andy Beckstoffer and Tor Kenward celebrate their win for the 2016 TOR Wines Cabernet Photo by Rebecca Skidgel Photography

JUDGMENT OF NAPA

On Oct. 5-6, 2021, Judgment of Napa paid tribute to the historic 1976 Judgment of Paris and three individuals — Steven Spurrier, Patricia Gallager-Gastaud, and George Taber — who changed the world of wine forever. Conceived and organized by Angela Duerr and the team at Cultured Vine, the successful culmination of 2.5 years' planning brought expert judges and guests together for a blind tasting of the finest international wines. Ten Chardonnays and ten Cabernet Sauvignon-based wines were judged, with TOR Wines 2016 Beckstoffer ToKalon Cabernet taking the top honors. In addition, a celebratory luncheon was hosted at Stag’s Leap Wine Cellars, where verticals of the iconic S.L.V. Cabernet Sauvignon were served. For more information and award results, visit www.culturedvine.com

Judgment of Napa Panel Event Photo by Rebecca Skidgell Photography

Luncheon in the Vineyard at Stag's Leap Wine Cellars Photo courtesy of Sandoval Media

Cabernet Sauvignon Contenders Photo by Rebecca Skidgel Photography

Vertical Tasting at Stag's Leap Wine Cellars Photo by DNC Media Photography

WINTER 2021

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NV scene

Auction Lots

Sean Dempsey and Kelly Fuller

(L-R) KTVU Sports Director Mark Ibanez, George Altamura and Hall of Fame Golfer Johnny Miller

29TH ANNUAL HANDS ACROSS THE VALLEY # PHOTOS BY MITCHELL GLOTZER COURTESY OF HANDS ACROSS THE VALLEY

On September 25, the historic Charles Krug Winery in St. Helena hosted this year’s fundraising event to benefit Napa Valley’s safety-net food programs, including a walk-around wine tasting featuring noted Napa Valley chefs, restauranteurs, and winemakers. The silent and live auction led by KTVU Sports Director, Mark Ibanez, raised just under $400K, with top lots garnering premier winnings such as a barrel of Beckstoffer George III wine vinted by Kirk Venge, dinners at the French Laundry, and a golf outing with golf legend, Johnny Miller. Bay Area soft rock band Mustache Harbor kept the crowd on their feet with dance tunes for the duration of the evening. www.handsacrossthevalley.com

Mustache Harbor

Kelly Fuller Enjoys Mustache Harbor

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Live Auction

Refreshments

21ST ANNUAL TASTE OF MOUNT VEEDER # PHOTOS BY ELAN VILLAMOR

On August 29, over 30 premier vintners showcased some of their worldclass wines at the 21st Annual Taste of Mount Veeder. Hosted in the Great Courtyard at the Hess Collection Winery, guests enjoyed the walkaround wine tasting and silent auction accompanied by gourmet food pairings from Hess Executive Chef, Chad Hendrickson. Live, high-octane blues was performed by the Hummingbirdz. www.mtveederwines.com

WINTER 2021

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NV scene

Anna St. Louis

HUICHICA MUSIC FESTIVAL # PHOTOS BY CHARLES GULLUNG + RYAN SIMPSON

On October 15-16, Gundlach Bundschu Winery in Sonoma, California, hosted the 22nd Annual Huichica Music festival on the winery’s sprawling property and outdoor amphitheater. The annual boutique folk music festival was founded by sixth-generation vintner Jeff Bundschu and musician Eric D. Johnson in 2009 and is best known for its impressive indie-folk music line ups, intimate size, approachable family-friendly atmosphere, and food and wine pairings. Among the many performances over the two-day event, the featured headliners' were Mac De Marco, Yo La Tengo, Whitney, and Wet. www.gunbun.com

Wet

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Regusci Winery

Tenille Arts wins platinum on her new record

Darius Rucker

LIVE IN THE VINEYARD GOES COUNTRY # PHOTOS BY LOWELL DOWNEY- ART & CLARITY

On November 2-4, Live in the Vineyard Goes Country took Napa Valley by the horns with this exclusive three-day event hosted in partnership with CMT. Local venues such as Nickel and Nickel, Regusci Winery, and Round Pond Estate welcomed guests to listen to musical performances by some of country music’s hottest artists such as Darius Rucker, Tenille Arts, Parker McCollum, Chris Jansen, Lainey Wilson, and headliner, multi-Platinum, GRAMMY-Award winning Zac Brown Band. Attendees also enjoyed top-tier wines poured by some of Napa Valley’s premier vintners and tasty bites from the region’s world-renowned chefs. www.liveinthevineyardgoescountry.com

Priscilla Block taking selfies with fans

LITV-Round Pond

Zac Brown Band

Parker McCollum

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NV Calendar The Napa Valley scene of upcoming parties, concerts, celebrations and events Event dates subject to change. Please check event websites for current schedules.

Taste of Yountville Chris Koller of Kollar Chocolates

Vista Collina New Year's Eve Gala

Rodrigo Y Gabriela Yountville Live

Through Dec 26

CIRQUE DE BOHÈME HOLIDAY CIRCUS

After a year hiatus due to COVID, the Cirque is back for its eighth season at Cornerstone Sonoma. Join in on the fun at this annual, treasured event to celebrate the holidays. The 2021 show is called “Behind the Mirror,” an exciting, imaginative trip back in time for an hour of mystery and entertainment featuring an amazing cast of magicians, mimes, mentalists, tight rope, jugglers, contortionists, dancers, and more. Tickets available online: www.cirquedeboheme2021.bpt.me December 31

MASQUERADE NEW YEAR’S EVE CELEBRATION AT VISTA COLLINA RESORT Vista Collina is pulling out all the stops to ring in the new year! New 18

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Year’s Eve festivities include several options from a celebration Masquerade themed dinner with a winecountry inspired buffet, live music and champagne toast, a winemakers reception and dinner by candlelight in the Trinitas Cellars Grand Estate cave, and a masquerade-themed afterparty featuring the band, Pop Fiction complete with bar, balloon drop and a champagne toast at midnight.

For more information and tickets: www.meritagecollection.com/ vista-collina/special-events/ January 21-30

NAPA RESTAURANT WEEK

It’s Back! Napa Valley Restaurant Week.® For ten delectable days, Napa Valley chefs will be creating special menus and dishes to showcase the flavors of wine country in each of Napa Valley’s five charming

towns. From American Canyon to Calistoga; from food trucks to Michelin-Star restaurants, get your foodie on– there will be something for everyone. For more information: www.visitnapavalley.com Feb 3-6

YOUNTVILLE INTERNATIONAL SHORT FILM FESTIVAL

The 5th Annual Yountville Int’l Short Film Festival (YISFF) is back live and in-person from February 3-6. The four-day event, known for its incredible lineup of imagination-stretching short films from across the globe, offers multiple screening blocks, special musical guests, winery events, and filmmaker Q&A sessions. Sponsored by the Town of Yountville.

For tickets or more information: www.YISFF.com.

March 6

NAPA VALLEY MARATHON & HALF MARATHON

Lace up your shoes and join Napa Valley’s annual race weekend experience. Enjoy beautiful, fast, scenic courses that pass by budding vineyards bursting with bright yellow mustard flowers in early spring. Cool temperatures and flat conditions make this course perfect for any level.

The marathon starts in Calistoga on the Silverado Trail. The half marathon begins at Conn Creek Winery.

Both end at Vintage High School in Napa. Register now as tickets sell out in January. For more information: www.napavalleymarathon.org March 29-31

YOUNTVILLE LIVE!

Yountville Live is the ultimate, threeday, luxury getaway festival, featuring exclusive performances from some of today’s hottest recording artists, exquisite cuisines from world-class restaurants and award-winning chefs, and a unique variety of Napa Valley’s most celebrated wineries and the finest beers and spirits available. This super-luxe weekend is the perfect combination of premium entertainment and epicurean experiences with all of the luxury and sophistication that Napa Valley has to offer for guests who appreciate the art of living well through discovery and exploration. For more information: www.yountvillelive.com

Inside Track

What the Locals are Doing Azzurro Pizzeria e Enoteca Consistently ranked in the Top three places for pizza in the annual Napa Valley Life “Best of Napa Valley” Reader’s Choice Awards, Azzurro Pizza is an all-time local favorite for wood-fired pizza, pasta, salads, and Manciatas (salad served on pizza crust). Beers and wines are all locally produced and during happy hour (Tues-Thur between 4-6 pm) they’re offered for $2 off when ordered by the glass. //

Photo by Laura Larson

1260 MAIN ST., NAPA • WWW.AZZURROPIZZERIA.COM

Il Posto Trattoria Il Posto’s Founders Justin Graffigna and Arik Housley opened Il Posto with friends and family in mind. Combining a comfort-food-based menu comprised of family recipes, local wines, and intimate surroundings makes this little neighborhood trattoria one of North Napa’s local favorites. Happy Hour is offered every day from 3:30- 5:30 pm with special prices on beer, house wines, and specialty cocktails along with a mouth-watering Antipasti menu. // 4211 SOLANO AVE., NAPA • WWW.ILPOSTONAPA.COM

Lane 33 Café Conspicuously located inside the Napa Bowling Center, Lane 33 Café is one of Napa’s hidden culinary treasures.

The 1950’s retro-themed diner serves up a dual-themed “American diner meets nouveau Mexican” menu. In-theknow locals know Chef/Owner Alex Soto’s handmade tacos (which sell for $3-$4), tortas and burritos are some of the best in Napa. Save room for whimsical pastries and desserts made by local chef Mercedes Stahlberger.

Open M, T, Th-Sat from 11-9, Wed 11-8 and Sun 11-7. //

Photo by Laura Larson

494 SOSCOL AVE., NAPA

April 2

28TH ANNUAL TASTE OF YOUNTVILLE

Celebrate the best food, wine, and music in the heart of Napa Valley’s “culinary capital,” Yountville, California. An epic combination of dozens of restaurants and wineries are paired with performances from well-known, celebrated musicians and emerging artists throughout the day. Tickets include access to food and wine tastings, craft cocktails, and performances throughout the event. Sample bites from renowned restaurants and celebrity chefs; Learn new culinary skills at chef demonstrations from some of the best in the country, and taste worldclass wines. For tickets and more information: www.yountville.com

Grace’s Table As one of Napa’s recognized ‘Michelin Bib Gourmand’ restaurants, Grace’s Table is regaled for its global EuroSouth American comfort food served in an open-air bistro style setting. Open for lunch and dinner, it’s also one of Napa’s few restaurants that offers brunch all day/every day and a primo location for locals to gather and dine in a social or business setting. // 1400 SECOND ST., NAPA • WWW.GRACESTABLE.NET

Norman Rose Tavern Known as one of Napa Valley’s favorite neighborhood pubs, Norman Rose is a locals’ mecca to catch up with friends, catch a ball game and grab some gourmet grub. The drink menu includes creative cocktails, an extensive beer selection featuring many North Coast microbreweries and a wine list with 100% local labels. When Bay Area teams are playing, get there early to snag a coveted bar seat. // 1401 FIRST ST., NAPA • WWW.NORMANROSENAPA.COM

Photo by Laura Larson

NVL things to do

C A L I S T O G A’ S

MUD BATHS and MINERAL SPAS

A Wellness Haven for Rest and Relaxation  BY MELISSA VOGT

F

Photo by Codi Ann Backman courtesy of Dr. Wilkinson's Backyard Resort & Mineral Springs

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or those looking for rest and relaxation this holiday season, Calistoga is a true haven for self-care. Calistoga has long been offering a tranquil place for visitors to get away, with deep roots entrenched in wholistic wellness and the belief that the local geothermal mineral waters possess healing powers. Located in the northern end of Napa Valley, and often referred to as the region’s quiet mountain town, Calistoga offers a down to earth atmosphere and self-pampering in the form of signature mud baths and mineral hot springs from the local geological wonders.

Calistoga’s quiet and restorative Napa Valley vibe is no doubt influenced by the practices of Dr. John Wilkinson, a chiropractor and wholistic practitioner who sought alternative health care treatments for recovery and restoration in Calistoga starting in the 1940s.

“Dr. Wilkinson came to Calistoga in 1946, fascinated by the wellness offering springs and mud-bathing tradition. He was ahead of his time, studying alternative medicine and practicing wellness long before these concepts were in vogue,” said Avery Winter, Director of Spa & Wellness at Dr. Wilkinson’s. A true believer in the healing powers of the local hot mineral water mixed with local volcanic ash, Dr. Wilkinson helped pioneer the now-famous Calistoga mud bath and helped put “Calistoga on the map for its health-giving mineral treatments.”

Dr. Wilkinson crafted a proprietary recipe, now 70+ years old, that is still used today at Dr. Wilkinson’s Backyard Resort & Mineral Springs located in downtown Calistoga.

Although Dr. Wilkinson passed away in 2004, his legacy lives on in Calistoga—both at his resort and in the community that continues to offer the very best in wellness for all who visit.

Photo by Codi Katie Newburn courtesy of Dr. Wilkinson's Backyard Resort & Mineral Springs

DR. WILKINSON’S BACKYARD RESORT & MINERAL SPRINGS At Dr. Wilkinson’s Backyard Resort & Mineral Springs, travelers can book an overnight stay to enjoy aromatherapy in their private room and experience the serene hot springs mineral pool waters that are “classified as distinctive, neutralizing, balancing waters with the ability to strengthen skin, balance the peripheral nervous system, reset stressed nervous systems, hydrate, and detoxify,” said Winter. In addition to the magic of their stress-relieving hot springs mineral pool, their onsite spa services include their famous mud and mineral baths, and a wide array of massages coupled with Himalayan salt hot stones, aromatherapy, and CBD oils. // www.drwilkinson.com

ROMAN SPA HOT SPRINGS RESORT Roman Spa Hot Springs Resort’s “seasonally landscaped gardens, multiple outdoor seating areas and three geothermal pools provide the ultimate oasis to relax and rejuvenate,” said Elyse Quast, founder, and CEO of KAIROS, Roman Spa’s wine and hospitality marketing team. The full menu of services is sure to provide the relaxation and refreshment that Calistoga visitors seek. From body treatments to mud and mineral baths to massages, guests can indulge in healing and pampering of all kinds. Traditional massages are offered, in addition to a Reiki session, a Japanesestyle energy healing technique that aims to reduce stress. Their authentic mud bath is a mixture of local volcanic ash, natural peat, and local hot springs mineral water; the experience includes a 55-minute soak followed by a cool down. Roman Spa also offers a private mineral bath, for those

Photo courtesy of Roman Spa Hot Springs Resort

Photo by Codi Katie Newburn courtesy of Dr. Wilkinson's Backyard Resort & Mineral Springs Photo by Tyler Chartier Photography courtesy of Roman Hot Springs Resort

looking to immerse themselves in the hot springs mineral water in a private setting; this 55-minute experience comes complete with a clay mask and sugar scrub. // www.romanspahotsprings.com

INDIAN SPRINGS CALISTOGA A stay at Indian Springs Calistoga is nothing short of magical. Their Olympic-sized hot springs mineral pool, originally built in 1913, is seductive in the most relaxing way. The 60-minute mud bath ritual includes pure volcanic ash and mineral water from the estate’s geysers. Additional services include unique soaks like the pure goat milk and rosemary bath, rosemary soak, and CBD soak. A deep tissue massage offers pain relief, the signature facial provides exfoliation, and the salt glow body treatment is a handcrafted blend of ancient sea salt and essential oils.

With an onsite restaurant, Sam’s Social Club, and plenty of overnight

accommodations, Indian Springs Calistoga is an all-inclusive getaway destination. // www.indianspringscalistoga.com

GOLDEN HAVEN HOT SPRINGS SPA & RESORT Mud baths and herbal mineral baths at Golden Haven Hot Springs & Resort offer sanctuary-like experiences for singles, couples, and small groups of friends.

Their detoxifying mud bath is a mixture of clay, peat, and hot springs mineral water and allows guests to soak for one full hour; this experience also includes a cool compress and a clay face mask, followed by a hot springs mineral bath. The session concludes with a warm flannel wrap, aromatherapy, and the relaxing glow of a Himalayan salt lamp. For guests looking to simply enjoy a hot springs mineral soak, the herbal mineral bath includes natural bath salts and the conclusive warm flannel wrap. // www.goldenhaven.com WINTER 2021

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NVL things to do

THE GREAT NAPA VALLEY FOUNDERS HISTORICAL TOUR

A Nod to the Innovative Pioneers Who Brought Napa Valley to Life  BY MELISSA VOGT

Charles Krug Tasting Room Photo Courtesy of Charles Krug

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Buena Vista Founder, Agoston Haraszthy

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n 1839, a man named George Calvert Young first planted grapes in Napa Valley, recognized today as one of the world’s leading wine-growing regions. Early grape-growing pioneers began establishing their wineries in the local region roughly 20 years later. Just over the hill in Sonoma County, Buena Vista Winery became the first established commercial winery in all of California in 1857. Charles Krug founded the first commercial winery in Napa Valley in 1861. To follow, Beringer Vineyards in 1876 and Inglenook in 1879. Beaulieu Vineyard was established in 1900 and was one of the very few local wineries that remained in production during Prohibition, selling sacramental wine to local churches.

These five wineries paved the way for future winegrowers and undoubtedly elevated Napa Valley as a world-class wine-growing region. They made a lasting impact on the local wine-growing community and the international world of wine.

In essence, these founders helped garner the clout and reputation for which Napa wines are known today.

For those interested in learning more about Napa’s founders and the region’s rich and storied history, taking a tour and tasting experience at the following wineries should not be missed:

BUENA VISTA WINERY Buena Vista Winery is California’s first premium winery; it was founded by Agoston Haraszthy in 1857. While the estate resides in Sonoma County, its proximity to and impact on Napa Valley makes it an important piece of the historical puzzle.

Haraszthy immigrated from Hungary in 1842 and settled in Sonoma, where he founded Buena Vista Winery as an eccentric farmer, innovator, and vintner. After searching for prime vineyard land across California, he ultimately settled on the ideal terroir in Sonoma. By 1860, Haraszthy had more than 250 acres of planted vines. His trailblazing efforts to grow grapes in Sonoma inspired many of the Napa founders, including Charles Krug, to plant vineyards and make wine in these neighboring counties. // www.buenavistawinery.com

Buena Vista Press House and Main Tasting Room

Photo Courtesy of Charles Krug

Photo courtesy of Inglenook

CHARLES KRUG WINERY

INGLENOOK

Through innovation and uncompromising quality, the Mondavis have been stewards of Charles Krug Winery for over 75 years and four generations. “Being the oldest commercial winery in Napa, Charles Krug has been an industry leader for wine in the United States. In many ways, Charles Krug has been a catalyst for the growth of wineries in Napa and the entire country,” stated Peter Mondavi Jr., co-proprietor of Charles Krug. The revolutionary cold fermentation technique, which Mondavi, Sr. developed in 1946 for crafting quality white wines, is now an industry standard. And in 1963, the estate became the first Napa Valley winery to integrate imported French oak barrels for aging red wine—shaping the style of Napa Valley reds known and loved today. // www.charleskrug.com

In 1879 Gustave Niebaum, a Finnish man who made his fortune in the States as a San Francisco businessman, purchased the Inglenook property and the adjoining Rohlwing Farm. His dream of building a winery that rivaled the luxurious chateaus of Europe became a reality. In the years to follow, Niebaum purchased several small vineyard parcels across Napa Valley. Chateau construction began in 1881, and Niebaum traveled to France and Germany to procure vine cuttings from the very best nurseries. As a result, he planted some of the first Cabernet Sauvignon and Merlot in Napa Valley and pioneered denser, European-style planting locally. // www.inglenook.com

BERINGER VINEYARDS As one of Napa Valley’s most historic estates, Beringer Vineyards has been a benchmark wine producer in the region since its inception. “In 1875, Jacob and Frederick Beringer purchased 215 acres of prime Napa Valley land, establishing Beringer as a key player among the few wineries in operation at that time,” stated Ryan Rech, Winemaker and General Manager of Beringer Vineyards. “Beringer was the first winery to operate with gravity flow methods and the first with hand-dug caves to store the wines at a perfect temperature and humidity year-round,” Rech furthered. As the first winery to give public tours in 1934 and one of the first to offer wine and food education locally, Beringer Vineyards paved the way for locals and tourists alike to enjoy Napa Valley as it is known today. // www.beringer.com

BEAULIEU VINEYARD It was 1900 when Georges de Latour and his wife Fernande first settled in Napa Valley. They originally purchased a humble four-acre ranch and founded Beaulieu Vineyard to craft wines that would rival the French greats. Indebted to Latour, Napa Valley can thank him for importing pest-resistant vines and European Vitis vinifera grape varieties.

He even established a nursery in Paris to grow, graft, and ship these grafted vines to his cohort of California winemakers. These vines are the historical roots of many of the great vineyards in Napa Valley and across California. Latour “also established a relationship with the Catholic church to produce sacramental wine, a move that allowed the winery to keep operating through Prohibition,” said Trevor Durling, winemaker, and general manager at Beaulieu Vineyard. // www.bvwines.com

historic features Buena Vista Winery

The original Buena Vista Winery is an official California Historical Landmark. The Press House, originally built in 1862, was the first gravity-flow winery in California.

Today, it is a stunning tasting room rich with history.

Charles Krug Winery

Don’t miss the historic Redwood Cellar and the old Carriage House, renovated in 2013 as a luxury tasting room and hospitality center, but intact with all its historic charm.

Beringer Vineyards

The Beringer Vineyards estate was designated as a Historic District on the National Register of Historic Places in 1972. The Rhine House, originally built in 1884, is an incredible example of ornate Victorian architecture.

Inglenook

The 1887-built Inglenook chateau remains intact today. Led by a sommelier guide, guests can get to know the legacy of Inglenook through a tour of the chateau and grounds.

Beaulieu Vineyard

The core of Beaulieu Vineyard’s winery in Rutherford is comprised of the original four stone walls of what was once the Fred Ewer Winery, a historic building that dates to 1885.

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Photo courtesy of Four Seasons Resort

NVL what's hot

Anthropologie Downtown Napa welcomes Anthropologie to its burgeoning First Street shopping corridor. The retail chain known for its unique lifestyle brand specializes in apparel, shoes, accessories, activewear, beauty, wellness, furniture, home décor, bridal (BHLDN), and garden (Terrain).

The new store is located on the ground floor of the historic Gordon Building. Open Mon-Thu 10 a.m.- 6 p.m., Fri-Sat 10 a.m.8 p.m. and Sun 11 a.m.- 6 p.m.

FOR MORE INFORMATION: 1120 First St., Napa //

www.anthropologie.com

Four Seasons Resort & Residences Napa Valley Calistoga’s Four Seasons Resort & Residences is now open for reservations.

The much-anticipated property opening presents its guests with luxury accommodations, exceptional food, wine & spirits, and wellness-inspired amenities at Spa Talisa. The 85 spacious rooms, suites, and villas offer breath-taking views with private terraces, two outdoor swimming pools, a bocce court, and fitness facilities. The resort also boasts world-class dining and drinking experiences with the addition of TRUSS Restaurant + Bar led by Michelin-starred chef Erik Anderson and on-site Elusa Winery— complete with 4.7 acres of vineyards— operated by acclaimed Napa Valley winemaker, Thomas Rivers Brown.

FOR MORE INFORMATION: 400 Silverado Trail, Calistoga //

www.fourseasons.com/napavalley

Photo courtesy of The Napa Barrel Project

The Napa Barrel Project Big Stump Brewery makes its debut in Napa Valley with the opening of The Napa Barrel Project on downtown Clinton Street. The upscale brewpub and barrel aging facility seeks to explore the interstitial space between beer and wine. Known for its unique wild and sour beer, the Sacramento brewed beer is aged in Napa in refurbished wine and spirit barrels.

The beer hall has open seating both inside and out, and the locally sourced menu provides a modern twist on everyone’s two favorite items—beer and pizza.

Open Mon- Sat 10 a.m.- 11 p.m., Sun 10 a.m - 8 p.m.

FOR MORE INFORMATION: 1040 Clinton St. Napa // 707-819-2100

// www.napabarrelproject.com

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NVL what's hot

Cambria Hotel Napa Valley

Photo courtesy of BarnHouse Napa Brews

Cambria Hotels made its Napa Valley debut with the grand opening of its newest location on Soscol Avenue, ideally situated near top leisure attractions in Napa’s Oxbow Market District and within walking distance of downtown Napa. The hotel features locally inspired design and décor with modern agrarian elements offering expansive views of the surrounding area, as well as Mary Elizabeth’s, an onsite restaurant and bar which offers locally inspired dishes and regional craft beers. The hotel developers, Stratus Development Partners donated $2,500 to the Napa Valley Community Foundation as a token of the hotels support for the local community.

FOR MORE INFORMATION: 320 Soscol Ave., Napa //

BarnHouse Napa Brews

www.choicehotels.com/california/napa/ cambria-hotels/caf61

Photo courtesy of Cambria Hotel

Napa Valley welcomes its first proper English pub with Eric Barnes and Adam Housley’s latest project- BarnHouse Napa Brews-- in downtown Napa. Touted as a place for “everyone to hang out,” the pub serves locally roasted coffee, artisan beer, wines by the glass along with English pies, sausage rolls, paninis, pastries, donuts, and snacks, all of which can be taken to go or consumed on-site while playing shuffleboard, darts, and board games or gathering with friends to watch a Premier League soccer match. Open M- Thu- 6 a.m.- 10 p.m., Fri- Sat 6 a.m. – 11 p.m., Sun 7 a.m.- 9 p.m.

FOR MORE INFORMATION: 1004 Clinton St., Napa // www.barnhousenapa.com

Burgess Cellars Burgess Cellars new tasting room is now open in Napa. Located in the prior Luna Vineyards winery property on the southernmost end of Silverado Trail, the new site offers a variety of tasting experiences by appointment both indoors and out. The Garden Tasting includes a tour and guided flight of current and library Burgess wines paired with bounties from their immersive outdoor garden. ($80) The Veranda Tasting includes a flight of three wines, or a choice to purchase wine by the bottle or glass along to relax and enjoy the view overlooking the gardens and St. Andrews Vineyard. ($50) Open 10 a.m. – 4 p.m.

Burgess Veranda Tasting Photo courtesy of Burgess Cellars

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FOR MORE INFORMATION: 2921 Silverado Trail, Napa //

www.burgesscellars.com

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HEIDI

BARRETT Onward and Upward in Wine, Art and

AVIATION  BY LAURIE JO MILLER FARR | PHOTOS BY SUZANNE BECKER BRONK

For a highly in-demand independent winemaker with a client list of 10 ultra-premium brands in four far-flung AVAs, the fastest possible commute is by air. Make that a metallic sky blue Robinson R44 helicopter vineyard vehicle that you pilot yourself, to be exact.

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classics, and I do love making other things too, looking for something with a little different twist. And in some ways, I feel challenged to make something that’s more obscure into something truly good with a commitment to doing it right. Like a Muscat that’s surprisingly dry, with all the beautiful floral perfume but without the sweetness one expects. And a full-bodied Malbec that’s not typically offered on its own in Napa and Sonoma. Or a Syrah that has none of the angular structure and, in fact, blends well with Cabernet. I’ve also been playing with Grenache and a Primitivo that makes a beautiful rosé — it’s a cousin to Zinfandel, similar but more delicate.”

In keeping with the underwater theme, Barrett’s Pirate TreasuRed is a lush deep ruby wine with ripe plum and berry aromas

In the Sky Heidi Barrett’s scientist-winemaker father, Dr. Dick Peterson, was a pilot in the military, and she “always wanted to learn to fly.” That desire and practicality came together during her early winemaking days at Buehler Vineyards when there was talk about a guy in the neighborhood who would fly himself to work in San Francisco every day. “I thought it was the coolest thing ever and knew that I wanted to do that someday.”

Thirty years passed before work and motherhood allowed time for flight training and exams. Now, Barrett fondly recalled her first solo flight in a rented training helicopter to pay a surprise visit to the lofty Kenzo Estate, where a warm reception by the entire team awaited. “They looked at me like a martian had just landed,” Barrett laughed. “It was a lifetime dream to fly myself to work in a helicopter; it’s a lot of fun, and it saves me so much time.”

Impressive, indeed! Yet, in modestly dismissing “brave” as a description, Barrett explained that “cautiously taking calculated risks” is a more accurate representation of her adventurous spirit. In pursuing passions for helicopter flying, scuba diving, skiing, landscape painting — and winemaking, of course — she said, “You look carefully at conditions, make assessments, and then you do it because it’s a blast when you do.”

Under the Sea That list of passionate interests is even longer still. Since 1994, La Sirena has been Barrett's own wine label. Represented by a mermaid and bottled in blue, the wine’s imaginative styling pays tribute to “two of the things 30

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that I love combined,” she said. “There’s the magic element of the mermaid and the magic of wine. So, we had some fun with the label, borrowing from Opus One, where you see both Robert Mondavi and Baron Philippe de Rothschild in profile, facing opposite directions. So, our label designer used my profile for the mermaid artwork, and I get to say that it’s me from the neck up.”

On the Ground Barrett described her small-production, artisanal wines as elegant and balanced with a touch of whimsy. La Sirena specializes in producing a flagship Cabernet Sauvignon, the varietal with which Barrett is most closely associated, having famously made some of the world’s very best, including Screaming Eagle. Barrett also focuses on wines that she personally enjoys making and drinking. “I’ve had a lot of fun with the creative side of the

accompanied by notes of fine leather, toast, and spice. It’s a multi-layered, complex blend of seven reds: Cabernet Sauvignon, Syrah, Grenache, Merlot, Petite Verdot, Cabernet Franc, and Petite Sirah that’s big but not heavy for pairing or drinking on its own.

At the Studio Intrigued? “Come see us,” said Barrett.

“Really fun La Sirena tours and tastings are hosted by Hospitality Director David Schulze by appointment at Joseph Cellars in Calistoga where I do custom crush. In the Tasting Room, you’ll also see some of the artwork I’m doing for wine labels and our new Studio Series in its first vintage. While lots of wine labels do have artwork, I think it’s something different to have the winemaker creating the label art.”

Heidi Barrett’s connection to art is a lifelong one. Growing up in the Napa Valley

with an artist mother, Diane Brisbois Peterson, painting has counted among her passions since childhood. "I have often compared the art of blending to painting, like having more colors on my palette and palate.” Barrett said, “In both, the artist uses different hues (flavors) to create something truly unique and delicious…I sought to capture the thrill of art as a tribute to artists everywhere who strive to create beauty."

Working in lustrous acrylics on canvas (“less toxic than oils and water-soluble”), vineyards are a favorite subject. She’ll paint in a home studio from memory, from photos, or go to open workshops where painting with others provides more ideas. Barrett described her work as “bold, colorful, flamboyant, and whimsical — inspired by Henri

the launch), Fantesca, and some partnership brands: Amuse Bouche, Au Sommet, Vin Perdu, and Prêt à Boire.

“While I’m truly proud and honored of past accomplishments, that was some time ago, so I don’t dwell on it. However, I do prefer to look ahead and be excited about the things I’m working on today, like La Sirena and Barrett & Barrett, which I make with my husband, Bo Barrett (of Chateau Montelena, who Chris Pine played in the 2008 film Bottle Shock.) There’s also Aviatrix, under the La Sirena brand, with my helicopter illustrated on the label. This startup brand is dedicated to exploring new varietals and AVAs outside of Napa, giving us the freedom to offer interesting and fun new

wines at affordable price points. Aviatrix is a collaboration created with my two talented daughters (winemaker Chelsea and sales/marketing director Remi), and it’s a tribute to gutsy women.”

It was mid-harvest at the time of the interview with Barrett, but she was able to offer some insights on the 2021 outlook.

“These are precious times, and everyone is very grateful and so relieved to have anything delicious to pick. We got started a little early up valley, and we’re picking Cabernet in October. Things are very compressed at the moment, with everyone picking at the same time. As expected in a drought year, it’s quality over quantity; concentrated, smaller berries.”

A Perfect Day

“ It was a lifetime dream to fly myself to work in a helicopter; it’s a lot of fun, and it saves me so much time.”

Lastly, when asked what a perfect day off might look like for this very busy winemaker, Barrett replied, “Eventually, when I do get a day off, it will be sunny and start with swimming in a pool, which I love.

Then, there’d be a yummy lunch, and I’d enjoy puttering in my vegetable garden.

Finally, an afternoon in an art studio would be wonderful before cooking dinner outside with my husband, as we frequently do. The other essential things that would figure into this perfect day are wine, naturally, and time spent enjoying my adorable granddaughters.”

FOR MORE INFORMATION www.lasirenawine.com

Matisse and his foundational work, ‘The Joy of Life.’” In addition to wine country landscapes, another favorite theme to explore is action: people, horses, and so on. Heidi Barrett’s artwork, simply framed in light wood, can be found at Aerena Galleries & Gardens online and at locations in Napa, St. Helena, and Healdsburg.

First Lady of Wine It’s easy to understand why Heidi Barrett’s star-studded client list is frequently the subject of interviews and how she earned the nickname “First Lady of Wine” from wine critic Robert Parker. Barrett can point not only to being the original winemaker at Screaming Eagle (1992-2006) but also to long associations and current ones, crafting ultra-premium wines including Dalla Valle (1988-1996), Paradigm (since 1991), Lamborn (since 1997), Kenzo Estate (from

Heidi Barrett with daughter's Chelsea and Remi.

Photo by Neena Heitz

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Most Intriguing NAPA VALLEY'S

2021

W

omen and winemaking in Napa Valley began with a storied past when in 1882, Hannah Weinberger unexpectedly became proprietor and winemaker of J.C. Weinberger Winery after a disgruntled employee murdered her husband. The business prospered under her management, and she went on to gain notoriety when she entered her wine in the prestigious 1889 Paris Exposition wine competition and won the silver medal. She was lauded as the first woman in California to do so, an act that resulted in a dynamic shift in the perception of women as winemakers in the early days of the burgeoning wine industry.

Since that eventful date, up until the early 1960s, women became more involved in winemaking but taking on leadership roles mostly evolved out of necessity, usually after the death of a spouse. But in 1965, when Mary Ann Graf became the first female to receive an enology degree from UC Davis, she earned her place as the first woman winemaker of the modern era. During the next couple of decades, an esteemed list of women winemaking pioneers followed, such as Zelma Long, Barbara Lindblom, Merry Edwards, Sandra Belcher, Alison-Doran Green, Cathy Corison and Heidi Barrett, just to name a few.

Interestingly, while many women vintners transitioned to their careers beginning in the lab, even with the same education and credentials as their male counterparts, the cellar work was always considered a “man’s job,” creating a gap for women to become proficient at their craft. It wasn’t until a century later, in the 1980s, that women started to break those barriers and take on more leadership roles as head winemakers, winery owners, and even producing their own labels. Over time, as their talents were more appreciated by the wine industry and embraced by wine consumers, they were given opportunities to leverage their craft to consult and create premium caliber wines for other wineries.

In our Intriguing People issue this year, we’re proud to present some of Napa Valley’s currentday distinguished women winemakers. The list includes some of Napa’s early pioneers and some exciting newcomers. While women have made significant progress in this field since Hannah Weinberger carved out her place in history almost 140 years ago, they still only represent a small percentage of California’s winemakers. As a result, every single one of them is still considered a trailblazer in the industry.

 INTRIGUING WOMEN WINEMAKER PROFILES BY FRAN MILLER

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the

List

We hope you enjoy learning more about these intriguing winemakers and discovering their passions.

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RENÉE ARY VICE PRESIDENT OF NAPA VALLEY WINEMAKING,

DUCKHORN WINE COMPANY & DUCKHORN VINEYARDS WINEMAKER

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an impaired vision make for a better winemaker? In Renée Ary’s case, it is decidedly so. Ary, vice president of Napa Valley winemaking for Duckhorn Wine Company, and winemaker for Duckhorn Vineyards, started wearing glasses at age six. As her eyesight continued to decline over the years, she was at one point considered legally blind. “My husband tells me I have the ears and nose of a dog, and I think that’s helped me as a winemaker,” laughed Ary, who eventually received Lasik treatment to correct her impairment. A graduate of St. Mary’s College in Moraga, with degrees in Chemistry and Art, Ary had no idea she would end up in winemaking. She entered the industry through the lab, working at Robert Mondavi Winery as a technician; she believed she would open a wine lab one day. “I became enamored with the winemaking side because it allowed me to use my chemistry and art background. I loved that it was

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both technical and creative. And I remember the energy that filled the valley once crush began; I fell in love immediately.”

A few years later, in 2003, she joined the Duckhorn Vineyards team as the Lab Manager and worked several positions before moving into the head winemaker role in 2014. After 22 years in the industry, she continues to find harvest season the most enjoyable part of her job. Ary’s attention to detail and love of a good challenge are what set her apart. “You never know what Mother Nature will throw your way, and you have no control over the weather, so you need to be flexible and think on your feet,” said Ary, who enjoys kayaking, skiing, and swimming in her rare spare time. “The secret to great wine is quality fruit and finding the balance in each vintage. The secret to making great wine is a combination of timing, being present, and paying attention to the many little details.”

Photo by Bob McClenahan

LAURA BARRETT WINEMAKER, CLIF FAMILY WINERY

A

Boston native, Laura Barrett grew up in a family that drank two-for-ten (said with a thick Boston accent); aka two bottles for $10.

“Wine was not part of my upbringing or family,” said Barrett, whose interest in viticulture originated within an academic setting. She studied science in college and specifically became interested in fermentation science, desiring to understand how wine was made. After college, she traveled to New Zealand, landing at Stonyridge Vineyards, just outside Auckland, where she worked in the vineyard, winery, and tasting room for a year. “It was there that I knew I wanted to pursue a career in wine,” said Barrett, a cooking, hiking, yoga, and skiing enthusiast. “Wine life was fun, challenging, interesting, and pulled all the pieces together for me.” Before post-grad work in Western Australia, she returned to the US to attend a master’s program at UC Davis while working harvests at the Napa Wine Company.

She then took a position as assistant winemaker at Fisher Vineyards, where winemaker Mia Klein taught Barrett patience in the vineyard and cellar during her five-year tenure.

In 2014 she started working at Clif Family with a vineyard-driven approach and a focus on organic farming. “Our estate vineyards and farm are both CCOF certified organic, and we make every effort to source grapes from organically farmed vineyards.” Her secret to a great wine is balance, which begets elegance. “White wine, red wine, big wine, light wine—they all need a balance of acid, tannin, alcohol, and fruit to be great.” Barrett loves the seasonality of the wine business. “There is so much excitement that comes from each piece of the process - the harvest season, blending, bottling, the start of the growing season. Things are always changing, whether it be month to month or vintage to vintage, and that keeps work fun and exciting.”

Photo courtesy of Clif Family Winery

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CATHY CORISON WINEMAKER/FOUNDING PARTNER, CORISON WINERY

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athy Corison was studying biology at Pomona College when she took a non-credit wine appreciation class on a whim. “I fell in love with wine for all the usual reasons (it makes food taste better and vice versa, and you share it with friends and family) but, for me as a biologist, there was another layer,” said the 35-year proprietor and winemaker of her eponymous winery. “Wine is infinitely fascinating as a product of a series of living systems. Wine is alive.” After graduation in June 1975, she arrived in the Napa Valley. Her first jobs were at a wine shop/wine bar in St. Helena and in the tasting room at Sterling, all while regularly driving to UC Davis to clean up prerequisites for the master’s program in enology. After earning her master’s degree in 1978, she interned at Freemark Abbey Winery. “My fellow students and I were blessed with perfect timing. The Napa Valley was just digging its way out of a massive hole caused by Prohibition, two World Wars, and the Great Depression. In the mid-1960s, the wine industry expanded explosively, spurred on by the Paris Tasting in 1976. By the time we got out of school,

there weren’t enough little old winemakers to go around, so there was so much opportunity for young enologists.” After her internship, she became winemaker at Yverdon on Spring Mountain before moving on as winemaker at Chappellet during the 1980s and ultimately founding Corison Winery in 1987. She became a private pilot during this time, learning to fly single engine airplanes in Angwin and gliders in Calistoga. At each winemaking venture, she has felt fortunate to be able to pursue her personal stylistic goals. “I love growing grapes and making wine; I learn something new every day.” Corison, an avid cook, quickly points out that there would be no Corison Winery without her husband of nearly 30 years, William Martin. “His skill-set is broad and complementary to mine, filling in most of the remaining positions in a small family farm/winery including a knack for long-term thinking around development,” said Corison. “Among many other things, he is the department head of IT, accounting, repair and maintenance, bottling, acquisitions, and finance. And he also drives a mean forklift.”

Photo by Bob McClenahan

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ANA DIOGO-DRAPER DIRECTOR OF WINEMAKING, ARTESA VINEYARDS & WINERY

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orn and raised in Portugal, Ana Diogo-Draper moved to California to pursue her winemaking dreams after studying at the University of Évora with Paulo Laureano, one of the biggest names in Portuguese winemaking. “The fact that Professor Laureano did not have an academic approach to winemaking, but a very practical, hands-on vision of what winemaking should be, got me hooked from day one,” said the director of winemaking at Artesa. “At the end of that term, I decided that I wanted to become a winemaker.” After several harvest internships in Portugal where she assisted in research projects and focused on micro-vinifications, she found her way to California. “Working on micro-vinifications has tremendously shaped how I approach winemaking to this day. I quite like to dissect and divide our Estate Vineyard blocks, fermenting and aging them separately.” Driven by experimentation, Diogo-Draper revels in winemaking trials, some formal, others purely influenced by curiosity and the chance to learn something new. An instinctive winemaker,

she trusts her intuition. “It serves me well, most of the time.

While walking through the rows of a particular vineyard block, tasting those grapes as they mature throughout the growing season, I have a vision of what that wine could be and start plotting on how to achieve it.” She finds harvest to be both the most rewarding and the most challenging time of the year. “At Artesa we have a really long harvest, starting in early August with sparkling, jumping straight into Chardonnay and Pinot Noir, and then all the ‘Big Reds.’ It challenges everyone in the production team to work non-stop for more than three months, but I’m always in awe of our incredible crew and how they push through the crazy hours and many days.” For Diogo-Draper, great wine is a wine with a sense of place, verve, and authenticity. “It means understanding the terroir with which one is working, and as the winemaker, having an approach that enables those grapes to showcase their potential. At times it entails a minimalistic approach; others, to be more interventive in the cellar.”

Photo courtesy of Artesa Vineyards & Winery WINTER 2021

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SARA FOWLER VICE PRESIDENT OF

WINEMAKING AND OPERATIONS, PEJU WINERY

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ara Fowler joined PEJU in 2006 and, ever since, has supervised the farming of the winery’s six estate vineyards throughout Napa Valley. She successfully transitioned the PEJU Rutherford estate vineyard to their organic certification and supports green initiatives within both the vineyards and the winery.

Raised on a 400-acre organic ranch where at age 12, she was driving the family tractor, Fowler well understood farming from an early age. An art major and a talented creator of mixed media works, she at one time believed she might become a professional artist. But after working harvests and summers at Kendall-Jackson, where her mother worked the tasting room and volunteered her daughter for the bottling line, Fowler pivoted to viticulture, with an understanding that it too requires artistry. “When it was clear that I was most likely going to starve as an artist, I realized that I could make wine for a living and still be artsy,” said Fowler. “I love the creative aspect of winemaking, being able to shepherd/ coax grapes into a delightful glass of wine that may be enjoyed with family, friends, and food. In addition, I love the cyclical nature of the business. I love being up to my eyeballs with grapes during energy-filled harvests, tasting through individual lots, and then working to create final wine blends and the sales aspect of going around to share the wines I’ve made. This gives me a great sense of pride.”

When not at the winery, Fowler can be found traveling, eating, drinking, socializing, cooking, gardening, reading, walking her dog, and dancing every chance she gets. Fun fact: she loves a good dress-up theme party and owns dozens of tutus and wigs.

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Photo courtesy of Peju Winery

MEGAN GUNDERSON VICE PRESIDENT OF WINEMAKING, HALL FAMILY WINES

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egan Gunderson’s ‘a-ha’ wine moment took place upon college graduation when she began searching and applying for positions within the wine industry. “I landed a phone interview for a harvest laboratory position at Robert Mondavi Winery, filling in for an individual named Gustavo who was going to work a harvest in Italy,” explained Gunderson, a biochemistry and molecular genetics double major. “The St. Peter, Minnesota college from which I was about to graduate was named Gustavus Adolphus. The interviewers took that as a sign and offered me the job. So I graduated, packed my car, and drove to Napa for the harvest of 2001!” Later, she joined St. Supéry in Rutherford as laboratory manager, and then moved to Dominus Estates in Yountville, where, inspired by the complexities of the Napa Valley appellations and sub-appellations, she developed her meticulous approach to winemaking. In 2005, she was hired as an enologist with HALL Family Wines. Two years ago, she was promoted to vice president of winemaking, spearheading all winemaking efforts for HALL, WALT, and BACA Wines. Her interest in wine originated during her senior year in college.

“My biochemistry professor used fermentation to demonstrate certain biochemical pathways – resulting in a delicious end-product that truly fascinated me. I started researching the science behind winemaking; it’s so complex. Winemaking seemed like a great way to turn my chemistry passion into a fun and challenging career.” She feels her educational background and diverse skill set are what set her apart from other winemakers, as well as her eagerness, open mind, willingness to experiment, and thorough attention to detail – all of which help guide her. She believes in great vineyard sites, minimal intervention, and allowing her wines to express the terroir. “I get such joy sharing the finished product with people. There is so much that goes into producing a wine, and to me, it's extra special when it tastes exceptional.”

Photo courtesy of Hall Wines

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SHARON KAZAN HARRIS OWNER/WINEMAKER RARECAT WINES

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haron Kazan Harris remembers the exact moment she knew she wanted to be a winemaker. “It was November 1983,” said the owner and director of winemaking for RARECAT Wines and one of Worth Magazine’s ‘29 Most Groundbreaking Women Changing the World.’ “I was invited to spend the day with Monsieur Delmas of Chateau Haut Brion. I tasted the 1982 out of barrel, and that was it.” She was 20 years old, studying economics at the Université de Bordeaux, where she would return in 2004 and graduate with honors from the famed D.U.A.D. program, a technical oenology diploma taught in French. In 2008, she launched RARECAT Wines, where she combines her French wine degree with a California spirit, making elegant, balanced, and complex varietals in Napa, Bordeaux, Champagne, and Russian River. “Most people have long lists of accolades that define their life’s successes,” said Harris, who came up

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with the name of her winery via a 3:30 am Urban Dictionary search after four failed trademark attempts. “For me, it is quite the opposite; my success has been a result of fortuitous introductions, dreaming big (with the ability to make ideas happen), and a willingness to try new things. I longed to be in the wine industry for decades, but getting to Napa Valley was like driving on a windy, country road versus a toll highway. I spent years working in executive positions in publishing, advertising, and technology. Luckily, a successful tech career allowed me to trade computers for vineyards.” While promoting RARECAT, Harris’ greatest passion has been empowering women, promoting diversity, and forging meaningful connections. “I have used wine as a tool to bring together thousands of executives to connect with their stakeholders. My love of food and wine directly stems from naive gumption, charm, and a desire to learn.”

Photo courtesy of RARECAT Wines

CHELSEA HOFF WINEMAKER/OWNER, FEARLESS WINES

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imilar to the wines she crafts, Chelsea Hoff’s winemaking style is globally influenced. Hers is a culmination of old-world winemaking practices paired with the creative drive discovered in new-world wines. Her story defines a new age of winemakers paving their own path motivated through fearlessness. Hoff’s fearlessness is illustrated by her ambition to travel at a young age and study under the finest wineries in the world like Château Smith Haut Lafitte in Bordeaux, France and at Charles Melton Wines in the Barossa Valley in Australia.

It expresses her creativity in utilizing lesser-known grape varietals she discovered abroad in a region proudly defined by Cabernet Sauvignon. “I loved living abroad and learning the rich history of winemaking in Italy, France, and Australia,” said Hoff of the experiences that helped her to become the person and winemaker that she is today. Upon her return from Australia, she interned at her parent’s Fantesca winery

Photo by Taylor Hotter

alongside winemaker Heidi Barrett. Over the next couple years, Hoff continued to work with other highly-regarded winemakers in Napa Valley while moonlighting on her own project, Fearless Wines. In 2019, she took a leap of faith and devoted all her energy to her label. Today, Fearless Wines features the distinctive, lesser-known grape varietals that Hoff discovered abroad, like Chenin Blanc and Grenache. These unique varietals, crafted into a Blanc, Rouge, and Rosé, have garnered a strong following of consumers eager to try something new. “I started Fearless Wines with a goal to do things differently and buck the status quo that exceptional wine crafted in Napa Valley is limited to Cabernet Sauvignon,” said Hoff. “What we’ve accomplished with Fearless is a truly exceptional wine at a very reasonable price. I believe if you are passionate about something, you will be successful, and if you truly enjoy it, it will never feel like work!”

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KIMBERLEE NICHOLLS & ABIGAIL HORSTMAN WINEMAKER AND ASSISTANT WINEMAKER, MARKHAM VINEYARDS

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arkham’s winemaker Kimberlee Nicholls and assistant winemaker Abigail Horstman connected over their love of science and cooking and a shared intuition that continues to guide their winemaking. Self-described ‘soil nerds,’ the pair also share a sense of humor, never taking themselves too seriously. “We have diversity in perspectives based on our different experiences,” said Nicholls, who celebrates her 29th harvest with Markham this year. “I have a degree in biology, not enology. So I learned winemaking by doing it. The winery was my classroom. Abi learned winemaking at UC Davis and by working harvests around the world, in Italy, New Zealand, and Israel. Together, our diversity creates a harmonious relationship.” Their secret to a great wine is spotlighting the vineyard, something for which Markham prides itself. “To make excellent, high quality, food-friendly wines, you need great grapes,” said Horstman, for whom Markham’s focus on producing single-vineyard and appellation Bordeaux varietals was 42

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refreshing. “And then we allow the grape varietal to shine through while infusing each wine with a bit of our personalities.” The duo is currently working together on the vintage 2019 blend of The Character, Markham's icon wine. "We craft this Bordeaux-inspired Red Blend in the “Right Bank” style, where Merlot takes center stage in a beautifully balanced profile, allowing all five Bordeaux varietals to harmonize together in the best wine from our cellar every vintage, said Nicholls.” When asked their favorite part of their jobs, the pair answered in unison, “Blending, tasting, and the people with whom we work.” Said Nicholls, “Any winemaker is looking for someone to understand what they’re trying to do when they’re making wine. Abi grasped very early on, with an intuition of the birds-eye view of winemaking - seeing how everything works from the status of fruit in the vineyards to finishing the wines at the end of the maturation process. And when you have the right people, you can taste that in the wines. The wines reveal that harmony.”

Photo courtesy of Markham Vineyards

GENEVIÈVE JANSSENS CHIEF WINEMAKER, ROBERT MONDAVI WINERY

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eneviève Janssens knew very early on that she wanted to be a winemaker. Her family owned and operated a winery in the South of France, where she grew up amongst the vines, observing her father’s every move. She learned everything she could from him before studying enology at the University of Bordeaux in France. Upon graduation, Geneviève opened her own enology laboratory in Provence, serving as a consulting enologist to many French chateaux. Her California winemaking journey began in 1978 at Robert Mondavi Winery. “I really connected with Mr. Mondavi’s philosophy on winemaking and winegrowing,” said Janssens, who has overseen the winemaking at the iconic winery for 25 years. “I saw parallels between my father’s holistic approach, and this brought great comfort to me.” Janssens and Mondavi connected over their shared belief in the power of terroir.

“The secret to making exceptional wine is always the soil, the terroir.

You cannot make exceptional wine without this, and this was something Mr. Mondavi understood and why he had the vision to produce wines from our To Kalon Vineyard that would be some of the very best in the world. That is my winemaking secret: focus on terroir first. Great wine will follow.” Her other secret is her team. “I believe that great wine can only come from a great team. This includes the vineyard team, winemaking team, cellar team, and more. My role as chief winemaker is to pull all of the teams together and keep them focused on one goal: making the best possible wine.” Asked what she most enjoys about her chosen profession, Janssens answered, “I love sharing each vintage with our customers and witnessing the memories they create with our wines. I find great joy in expressing myself creatively and in helping others. There is nothing better than bringing something beautiful into the world and sharing that with others.”

Photo courtesy of Robert Mondavi Winery

JULIE JOHNSON OWNER/WINEMAKER, TRES SABORES

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ulie Johnson believes in the serendipity factor when it comes to great wine.

“Sometimes something unexpected turns into something great,” said the winemaker and owner of Tres Sabores. “Being open to the possibilities is important.” She mostly believes that great wines result from healthy soils and habitats, and that’s where she puts most of her energy. “It also definitely helps to really love food and wine.” Johnson suckered her first vine in the Finger Lakes region in 1978; she co-founded Frog’s Leap in 1981, working creatively as the sales, marketing, and garden manager, and then started Tres Sabores in 1999, where as sole proprietor she wears more hats than she can count. “I had been tasting for years while at Frog’s Leap even though I wasn’t a part of the specific process,” said Johnson, a proud grandmother to four. “When I launched the Tres Sabores project in 1999 with Rudy Zuidema, Ken Bernards, and Karen Culler making the wines from our estate Zinfandel vineyard, I eventually became the cellar hand. They taught me so very much. My soon-to-be husband, Jon Engelskirger, offered that it probably was time to try my hand at actually making the wine. It was all about “ love and osmosis” with a lot of guidance from friends, various classes, and a fair amount of hutzpah!” She finds that which is most challenging about winemaking also to be the most enjoyable. Her current challenge is fully transitioning to regenerative farming at her ranch while learning all she can about systems management, such as taking tasks apart and putting them back together in the most efficient, resource sensitive (both human and environmental), thoughtful ways possible. “The key goals are always rooted in producing the finest wines possible.” Johnson’s winemaking ‘a-ha’ moment wasn’t so much a surprise revelation as it was about a general acknowledgment that winemaking could be a vocation. “Or,” she said, “realizing that perhaps I had always been a winemaker at heart.”

Photo courtesy of Tres Sabores

SHAWNA MILLER WINEMAKER AND PROPRIETOR, EARTHSHINE WINES

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HELEN KEPLINGER PROPRIETOR, KEPLINGER WINES & VERMILLION WINE

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hen she first moved to California from Boston, Helen Keplinger knew no one in the wine industry. “I had a lot of trouble finding my first job,” said the Ohio native who was raised within a wine and food-loving family. “I was an outsider with no experience and had a really difficult time finding a job. Finally, Rob McNeill, then Winemaker at Mumm, took a chance on me. Similarly, after my first year at UC Davis, I had few replies to my job inquiries when I applied for my second job. Finally, Ren Harris, the owner of Paradigm Winery, was given my resume by Heidi Barrett, who said, “You need to hire this girl!” Luckily, he did!” Keplinger’s passion for wine was ignited upon reading the autobiography of Philippe de Rothschild, whose story struck a chord and led her to consider winemaking as a career. At the time, she was filling out medical school applications, which she abandoned in favor of applying to Davis’ viticulture and enology program.

“I didn’t know for sure I’d made the right decision until I was working with Barrett at Paradigm and realized how fortuitous that whole series of decisions and moves had been.” She started her own brand in 2006 and is in the vineyards often throughout the growing season, preferring to work closely with the viticulturists and farmers, fine-tuning and understanding the sites and nuances of the vintage. “I am very hands-on and never do what is easy, just what needs to be done when it needs to be done. I aim to capture the best from each site every year, striking a balance between power and elegance in site-driven, expressive wines.” She is endlessly fascinated by her chosen profession, and she loves that every year is different, and the story of that vintage is told in the wines. “I truly love what I do, and it is never lost on me how lucky I am to have chosen winemaking as my vocation.”

Photo courtesy of Keplinger Wines

hawna Miller ventured to the Napa Valley for a wine tasting day trip many years ago with her then college boyfriend, and the duo never left. Entranced with wine and the winemaking process, the Virginia Tech grads and forestry majors found themselves enchanted by the ancient mystique of wine and the science behind its creation. Miller first worked harvest in 2006, and ultimately received a winemaking certification from the UC Davis Extension program while working at a Napa winery. “The first day I worked in a winery, I thought it was the coolest job ever and I was hooked,” said Miller, who spent her 20s working harvests in both Napa and the Southern Hemisphere. “I traveled harvest to harvest to soak in all the information that I could.” Recently recognized by Decanter as one of the world’s most influential female winemakers, Miller ran the Luna Vineyards winemaking program from 2011 until the winery’s sale in 2021, when she created Earthshine Wines to continue producing soul-stirring wines from vineyards that warm her heart. Named for the astronomical term first coined

by Leonardo da Vinci to describe the sun’s glow reflected off of the earth, illuminating the dark side of the moon, Earthshine wines focuses on small-lot Bordeaux varietals as well as food friendly Italian and off-the-beaten path wines. Miller’s goal is to let the best of Napa Valley reflect in each bottle. She counts herself fortunate to have been mentored by Napa winemaking greats, from whom she has developed her own approach. “Give the grapes all of your attention during harvest and guide them to be the best each vintage.” And her then boyfriend?

He’s now her husband (Zak Miller), co-proprietor at Earthshine, who himself found a career in wine as sparkling winemaker at Domaine Carneros.

Photo by Sakhon Nhek Photography

ANGELINA MONDAVI MONDAVI SISTERS’ COLLECTION

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ngelina Mondavi can’t remember a time when wine, vineyards, and harvest were not a part of her life. The wine industry scion – great-granddaughter of Cesare and Rosa Mondavi who bought Charles Krug Winery in 1943 – has been making wine for 18 years, and she just completed her 35th harvest. Yet despite her family’s inherent influence, it was while living in Australia she truly experienced her wine epiphany. “It was when I tasted a 25-year vertical of Moss Wood made by two generations of the same family (father and son duo),” explained Mondavi. “Tasting the consistency while noticing their different personalities come through the wine – that was my a-ha wine moment.” She was a mere ten years old when she started working at Charles Krug, taking on odd jobs and spending summers alongside her grandfather and sisters in the lab, where she discovered an affinity for science. “Having that opportunity to work side by side with my father and grandfather and learning their different winemaking styles has left a significant impression on me and has influenced the way I make wine today,” said Mondavi. She and her sisters Alycia, Riana, and Giovanna are active in the family’s CK Mondavi wine operation, and they have branched out with their own label, Dark Matter. “Our label gives us all the ability to express ourselves and lean on each other’s strengths in business to grow an excellent brand.”

A minimalist, Mondavi’s winemaking technique involves patience and little intervention. The result is a balanced wine that lets the fruit stand on its own. Known as fairly serious, she tends to be a goofball during the long days of harvest and loves to make her team laugh. When not busy in the vineyard or winery, Mondavi enjoys cooking and finding unique ways to enjoy wine with food – which she usually shares with her mom and sisters. “Working alongside my family is the most enjoyable part of what I do.”

Photo by Alexander Rubin 45 NAPAVALLEYLIFE.COM

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STEPHANIE PUTNAM DIRECTOR OF WINEMAKING, RAYMOND VINEYARDS

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tephanie Putnam had always dreamed of becoming an FBI agent, but when she learned she was too short (4’11”), she knew she had to take another direction. An ‘introduction to winemaking’ class, taken as a UC Davis freshman, led to another path of equal passion, that of winemaker.

Her interest in wine was peaked early on via her parents’ vinous interests. Putnam this year celebrates 12 years as director of winemaking at Raymond Vineyards. “When I graduated from college (with a B.S. in fermentation science), my parents celebrated with a bottle of Raymond Vineyards Cabernet Sauvignon,” said Putnam. “It was meant to be!”

Her first job out of college was in the cellars at Hess Collection, where she worked for one year as the first female cellar worker before being promoted to enologist.

She grew with the company, ultimately holding the title of winemaker. She then spent eight years as winemaker at Far Niente Winery, where she contemporized their house style. At Raymond, where her focus is on high-end Cabernet Sauvignon and Chardonnay, she believes in the balance and harmony of a wine rather than tannin levels. She relies on patience while letting the vineyard and wine speak. “I love the seasonality of winemaking,” said Putnam, whose wines have won acclaim, including recognition in the Wine Spectator’s Top 100 and Wine Enthusiast’s Top 100. “It’s you against Mother Nature. Every year is different, and it keeps you on your toes and keeps everything fresh and exciting.”

A fan of scuba, Putnam spends her free time in the water and rejuvenates via diving vacations. “The peace and quiet of the water is a reset for me.”

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Photo courtesy of Raymond Winery

BARB SPELLETICH WINEMAKER/OWNER, SPELLETICH FAMILY WINE CO.

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ith 28 years under her belt as winemaker at Spelletich Family Wine Co., Barb Spelletich has helped countless vintners begin their lives and careers in wine. Formerly the proprietor of an importing and distributorship in Seattle, Spelletich has lobbied tirelessly to permit bonded wineries to allow smaller, beginning wineries to produce wine and house their own bonded wineries on-premise. “It helps all of us and supports host wineries to survive the market ups and downs,” said Spelletich, who finds joy in educating others about wine. Her tours typically entail a sampling of new grape juice, that in the fermentation process, and a ready-to-press red wine. “This helps explain what it is we winemakers do and all the decisions or directions we can go on any of our wines. The more you know, the more interesting it is.” Spelletich’s wine love was nurtured by the tastings she hosted as a manager of a Seattle retail store.

“In doing research, I fell in love with wine, all the varietals and growing regions throughout the world.” She ultimately took a job at Ste. Michelle in Washington, participating in harvest. She eventually made her way to Napa, working at St. Clement and taking classes at UC Davis. “Davis taught me the basics of fermentation, aging, blending, and bottling.

Viticulture taught me the fundamentals of grape growing, cultivation, nutrition, weather, pests, clones, soils, and more.

Winemaking takes experience in the vineyard and cellar.

No way around it.” Spelletich’s secret to great wine is in growing healthy grapes and harvesting at just the right time.

She blends with her husband Timothy and relies on family opinion. “We all have different palates; the more palates, the better.” Spelletich is grateful for the cohesiveness of the Napa wine community that has worked together the past several years to battle the effects of drought, wind, and fire. “It has been challenging,” admits Spelletich. “But when a guest tastes our wine and has that look on their face of ‘Oh, my god; this is amazing,’ I celebrate that moment.”

Photo by Crystal Images

ELIZABETH VIANNA & LAURA OROZCO WINEMAKER/GENERAL MANAGER & ASSISTANT WINEMAKER, CHIMNEY ROCK

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lizabeth Vianna was living in New York City post-college, attending a Christie’s pre-auction tasting when she heard French winemaker Christian Moueix talking about the UC Davis Winemaking graduate program. Intrigued, she applied, got in, and the rest is history.

2022 marks her 20th year at Chimney Rock, 17 as winemaker, and ten as general manager. Her assistant winemaker is Laura Orozco, with whom she shares a devotion to the region despite disparate upbringings and interests.

Orozco, whose father and uncles have worked in Napa Valley vineyards since the early 1970s, grew up amongst the vines and is a competitive athlete, always seeking the next physical challenge. Vianna, raised in Brazil, and a biology major at Vassar, was originally on a med-school track before discovering her love for wine. A patron of the arts with the belief that great art inspires winemaking, she spends her free time at museums,

Photo by Jeremy Ball

concerts, theater, or reading great fiction and poetry. Yet despite the duo’s differences, they find that their tastes and styles are well complemented. “I believe every winemaker brings a unique perspective based on their life experiences,” said Vianna, a classically trained pianist whose first great interest was music. “My Brazilian childhood, my love for music and art these are the things that contribute to my uniqueness as a winemaker. I actually think about music when I blend; I find many parallels between the two.” For Orozco, the secret to a great wine is passion and care. She loves the doors that wine has opened, allowing her to meet people from all over the world, an appreciation shared by Vianna. “I quite love the passionate people in this business,” said Vianna, who values the winemaker connection to land and weather, and how each is reflected within wine. “I believe that great wines tell the tale of a great place and time in a pure way.”

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FA N T E S C A E S TAT E & W I N E R Y

Sexy, Smart, and Unpretentious  BY VALERIE OWENS | PHOTOS COURTESY OF FANTESCA ESTATE & WINERY

L-R: Chelsea Hoff, brand ambassador; Susan Hoff, proprietress; Heidi Barrett, winemaker

Susan & Duane Hoff

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ith a namesake based on a sexy, smart, and strong-willed female character in the Italian theatrical performances of Commedia dell'Arte, Fantesca Estate & Winery has captured the estate's feminine lineage while producing world-class wines in the Napa Valley.

Dating back to 1860, the estate was the original dowry of Caroline Bale, who married Charles Krug. Then, In 1889 Hannah Weinberger made history, receiving one of the first awards for her Cabernet Sauvignon off the property.

Today, Fantesca Estate & Winery has built a reputation for producing exquisite wines made from world-renown winemaker Heidi Barrett, showcasing their historical terroir from vine to bottle. “La Fantesca was described as a sexy, smart, and unpretentious character. With a strong female heritage, we knew we had found a name worth living up to,” said Proprietress of Fantesca Estate & Winery, Susan Hoff.

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While celebrating Valentine's Day, Susan and Duane Hoff purchased the Spring Mountain 53-acre parcel with a 10-acre vineyard in 2004 as a gift to one another. College sweethearts, the two entrepreneurs exchanged their corporate lifestyles for a family business in wine country. Bringing 30 years of experience to the forefront, the successful Minnesotans who helped build Best Buy into a Fortune 100 company moved to St. Helena, California, and established Fantesca Estate & Winery in 2007.

Producing 5,000 cases of Estate Cabernet Sauvignon, Chardonnay, King Richard's Reserve Pinot Noir, and All Great Things “Duty” Red Blend, the Hoff's celebrate family and “togetherness” by welcoming guests to enjoy their fullservice winery for private tours and tastings.

“Once we purchased the property, Duane went back to his farming roots

while I continued my position with Best Buy. I also decided to obtain my MBA in International Wine Business at KEDGE in Bordeaux, France. Eventually, I left the corporate world to build the brand with my husband and our two children, and that was the best win of all,” said Hoff.

Carrying on the spirit of La Fantesca, Chelsea Hoff is next in line to carry the torch. A UC Davis graduate, Chelsea has interned at Chateau Smith Haut Lafitte in the Bordeaux region of France, in Australia's Barossa Valley, and has created her own label, Fearless Wines, while working under the direction of Heidi Barrett.

Together, the Hoff family has dedicated themselves to the legacy of the land.

Showcasing strength and vitality, their wines are a reflection of a heritage rooted in femininity.

FOR MORE INFORMATION www.fantesca.com

COLLECTIVE NAPA VALLEY A Whole New Way of Doing Good

Collective Napa Valley is a year-round philanthropy program in which Napa Valley wine enthusiasts gather, care for and invest in important initiatives.

Through Collective Napa Valley, you can expect access to seasonal offerings that will take place throughout the year, tiered options for participation and a commitment to new, evolving and innovative methods of fundraising.

Join in the celebration.

CollectiveNapaValley.org WINTER 2021

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NVL wine spotlight

EARTHSHINE WINES When the Stars—or Moons—Align  BY LAYNE RANDOLPH

| PHOTOS BY SAKHON NHEK

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hawna Miller was at a crossroads after ten years as the winemaker at Luna Vineyards. During that time, Decanter Magazine highlighted her as the US representative in “Women in Wine: Award-Winning Wines by Influential Females.” Then, earlier this year, the winery unexpectedly sold.

“I didn't mean to start my own brand, but the winery was sold, and fortunately, I was able to take the best barrels with me as I left. It brought me so much joy to put my heart and soul into making these wines, so I wanted to keep them thriving into the future.” Shawna said.

The award-winning winemaker shared, “It allowed me to start Earthshine Wines. I thought it would be a shame to get rid of all the wine, especially to lose the Sangiovese, given the valley's history with Italian heritage.”

She plans to use the Sangiovese in Earthshine's first wine—a Sangiovese blend—and she will eventually release a mountain Bordeaux and other small-lot items under the label. She will keep production on a boutique scale. “I have no desire to focus on growing an empire,” she laughed.

Instead, she will continue with what she does best: winemaking. The only difference is that she is an owner now. “Because Luna 50

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was small, I took on several roles by default, which has given me a lot of experience in running a business. Of course, there is a lot to learn, but I feel I have had a nice crash course, and the future is exciting.”

Luna Vineyards was the first moon in Shawna's orbit, but there is another on the horizon. She has also been the winemaker for Luna's founder, Mike Moone's private single-vineyard label 'One Thousand Vines' since the first harvest in 2012. Mike and Shawna work together so well that she acquired the brand from him earlier this year. Mike will remain part of the project through the transition and beyond. “Mike's love of wine and youthful enthusiasm is infectious, and I'm so happy to continue this project with him,” Shawna said.

So, when Shawna conjured a brand name, she knew it should be something moon related. She landed on Earthshine: the shadow glow of the new moon behind the waning crescent of the old moon.

Leonardo da Vinci first coined the term “Earthshine,” describing it as, “When the new moon takes the old moon in her arms.”

“I see it as the new moon telling the old moon goodbye,” Shawna said, “Earthshine is doing that; we are honoring our past with Luna Vineyards and moving forward.”

Earthshine Wines recently joined Mia Carta, the downtown Napa wine collective and tasting room specializing in highlighting local micro-producing vintners. For now, Shawna will run the businesses without a physical winery, and all sales will be direct-to-consumer. There will be two ways to acquire Earthshine Wine—at Mia Carta and, eventually, through the Earthshine Wines Membership Club.

Remarkably, even though they haven't officially established a wine club, they already have their first member. “Luna's former owners told me to let them know when we have a wine club. They would like to be the first to join.”

FOR MORE INFORMATION

www.earthshinewines.com

including some rosé, I prefer to enjoy by the glass even when I’m not dining.”

For holiday occasions, sparkling enthusiasts seem to prefer Champagne. “I find that people gravitate towards Grand Maisons during special holidays like Laurent Perrier, Billecart-Salmon, Dom Perignon, Ruinart & Louis Roederer, which we always have on hand,” said Riley. “But there are some amazing grower Champagnes, domestic and international bubbles that are equally spectacular and value-driven such as Pierre Gobilliard, Michel Gonet & Lombard, Clos Henri, Domaine Rolet, & Carboniste… we [also] offer local favorites Schramsberg and Paula Kornell Blanc de Noirs at Be Bubbly.”

‘Tis the Season for Sparkling Recommendations + Tips from Napa’s Erin Riley, Owner of Be Bubbly  BY MELISSA VOGT | PHOTO BY EVAN ROSCOE

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hether it’s a fall feast on the dinner table, a holiday gathering with family and friends, or a celebration that 2021 is finally over, it’s due time to enjoy some bubbly.

When it comes to sparkling wine, there’s no shortage of options. From traditional French Champagne to Spanish Cava to local sparkling, just about every wine-growing region in the world produces its own version of bubbly. And with a vast range of sweetness levels, selecting the right style for the occasion can be a challenge. With that in mind, Erin Riley—local sparkling expert and owner of Be Bubbly, Napa’s premier sparkling lounge—has

some tips and recommendations for selecting the right bubbles for every occasion throughout the holiday season and beyond.

It’s the most wonderful time of year for sparkling wine lovers because there’s an abundance of occasions for which to pop the cork and celebrate. Riley recommends deciding whether food pairing will be involved as you select a bottle. “For me, selecting a bubbly is decided by my mood, who I’m drinking with, and what I might be pairing it with,” said Riley. “I tend to gravitate toward Chardonnay-based Champagne and Sparkling since they are crisp and go well with savory, salty & rich foods—my favorites. Those with more Pinot noir,

“ I say ‘we only pour joy’ at Be Bubbly because no matter the occasion or day of the week, there’s nothing more celebratory than a glass of sparkling!”

At Be Bubbly, sparkling lovers can enjoy two fantastic tasting flights that highlight the very best of Champagne and the incredible expressions produced here in Napa Valley.

The Champagne flight comes with the option to add a glass of Piper Heidsieck Rare 2008, and the local Napa Valley flight highlights Domaine Chandon, Schramsberg, and Domaine Carneros. Closer to Christmas, Riley features her Around the World 12 Days of Christmas offering—a 12-bottle case of bubbles from producers around the globe so that sparkling lovers can explore more bubbly at home.

“I say ‘we only pour joy’ at Be Bubbly because no matter the occasion or day of the week, there’s nothing more celebratory than a glass of sparkling!” Riley said. Located at 1407 Second Street in downtown Napa, Be Bubbly is open Monday through Thursday from 12:30 pm to 10:00 pm, Friday and Saturday from 12:30 pm to midnight, and Sunday from 12:30 pm to 8:00 pm.

To join The Bubbly Club or to book a private celebration at the Be Bubbly lounge, email info@bebubblynapa.com or call 707-637-4532.

FOR MORE INFORMATION www.bebubblynapa.com WINTER 2021

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A . M O N D AV I C O N S U LT I N G

Napa’s Freak of Nature  BY LAYNE RANDOLPH | PHOTO COURTESY OF A. MONDAVI CONSULTING

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ngelina Mondavi doesn’t need to advertise the services she offers at A. Mondavi Consulting. Instead, clients come to her through word of mouth and social media, especially Instagram, which she uses to promote clients and play to a younger demographic. “Wine should be fun and a way of keeping in touch with friends,” Angelina shared, “And I keep it personal, handling all of the social media myself.”

Doing it all herself seems to be at the heart of Angelina’s success. At 39 years old, she has worked 35 harvests in both hemispheres, 52

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and she plunges herself into all that she does, from physical work, client questions, and holding hands throughout the long winemaking process. She uses her vast experience in the wine world to craft wine and advises clients on wine business strategies.

“My dad calls me a freak of nature because I can do it all and keep a sane mind,” Mondavi laughed. Her current client list covers Napa Valley to Sonoma County and includes Allora Vineyards, Aloft, Castlevale, Dark Matter, Flat Top Hills, Harrow Cellars, Brasswood Cellars, and Illum. She sees each client almost every day during harvest.

“I’m up at 4:00 A.M., writing work orders and whatever else is needed. By 7:00 A.M., I’m at a winery. By 8:00 A.M., I might be at another.

In 2021, all the clients’ grapes ripened at the same time—Zinfandel, Petit Verdot, Cabernet Franc, Chardonnay, Sauvignon Blanc, Malbec—and I had to hit every winery every day, all harvest.”

But she’s not complaining, especially not this year. “The flavors are unreal this year, better than anything I’ve come across since 2016, 2013.”

“ I love being in the vineyards and figuring out the challenges; every year is different.”

Winemaking is in her blood, and Angelina went into the business of winemaking because she loves it, and she loves being outdoors. She feels she has the temperament that makes winemakers great. “I love being in the vineyards and figuring out the challenges; every year is different. I’m a Type A personality, like every winemaker.” She is also co-proprietor and board member for C. Mondavi and Family, which is comprised of Charles Krug, Flat Top Hills, Ck Mondavi, CR Cellars, and French Blue.

The Freak of Nature thrives on the mutability of the vineyards and the fact that we must accept what Mother Nature gives us. “Every vineyard has its personality, and my job is to think, ‘how do I bring out this personality in the wine?’”

Running her busy winemaking consultancy is not enough for the never-tiring Angelina. Together with her three sisters, she created Mondavi Sisters’ Collection. Angelina, Alycia, Riana, and Giovanna craft two highly acclaimed brands, Aloft and Dark Matter.

The quartet has total control over their Howell Mountain vineyards, and in addition to grape-growing and winemaking, they collaborate on the business of making wine. Alycia is the CEO and Brand Manager, and Riana and Giovanna are the West and East Coast Brand Ambassadors. Angelina handles the winemaking process from vineyard to bottle.

The four sisters carry a weighty Mondavi family tradition on their shoulders, and that tradition drives them. Angelina explained, “Our Grandfather (Peter Mondavi, Sr.) said we need to understand every part of the process, and that’s what we are doing.”

FOR MORE INFORMATION

www.angelinamondavi.com

Wishlist Worthy Wines

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Photos courtesy of Phifer Pavitt Wines

Passion and Perseverance

PHIFER PAVITT WINES

 BY VALERIE OWENS

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hifer Pavitt Wines have an inspired I was so keenly aware of how he elevated story full of passion and tenacity, the room. That was a skill set I wanted. So where resilience illuminates a room from that point on, I became a student of and character rises above the tide. wine,” said Phifer Pavitt.

It started in rural Ringgold, Georgia, Fortuitously, Suzanne came across the when Suzanne Phifer left her hometown to love of her life, Shane Pavitt. Though both embark on a cross-country would agree that she shut road trip to California down his initial advances, during her sophomore year one dance would carry From children, in college. “The plan was them for the next 24 years. to their passion to get a job for the summer.

While still traveling I was originally hired as extensively, Suzanne and project of what a typist for Lockheed, Shane looked forward where over time, my to their weekly “date is now Phifer position grew,” said CEO night”, which became a Pavitt Wines, & Founder of Phifer Pavitt place of ingenuity as the Wines, Suzanne Phifer couple traveled together.

Suzanne and Pavitt. “Before I knew it, From children, to their Shane knitted I was in the management passion project of what is program, and I transferred now Phifer Pavitt Wines, their love for schools. After completing Suzanne and Shane knitted food and wine my Bachelors, I opted to their love for food and wine stay and attend USC for my into their life story. into their life Master’s Degree.”

In 1999, Suzanne came Subsequently, Suzanne across a property in the story. took another high-tech Napa Valley.

Boasting position, traveling the 23 acres of potential, world, exposing her to fine food and wine. the parcel was rich in history. After a It was during this period that she caught “date night” decision, the couple had the the ‘wine bug.’ “My mentor was selecting a original deed in hand and started building. bottle of wine during a business dinner, and During this time, Suzanne stood by the

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mantra, “surround yourself with creative and talented people and great things will happen.”

Great things did happen. Starting in 2001 and 2003, The Pavitt’s welcomed two sons, Jackson and Rhett. Then in 2005, they started building their dream home on the property and conducted their first harvest collaborating with Winemaker, Ted Osborne to craft the wines. In 2007, the Pavitt’s released their first wine. Four years later, Shane’s Father, Dr. Gary Warburton joined the team making the Sauvignon Blanc.

Today, Phifer Pavitt Wines embody family, collaboration and authenticity. Producing 2,500 cases of Cabernet Sauvignon, Sauvignon Blanc, micro-production lots and sparkling wine, the “date night” inspired brand crafts premium Napa Valley wines and is 92% direct to consumer.

Affected by the 2020 Fires, the Pavitt’s lost their home, vineyards and a portion of the winery building. Though the loss was catastrophic, the family withstood the storm and persevered. Re-opening their doors on labor day 2021, Phifer Pavitt Wines has proven once again that great things do happen with talented people.

FOR MORE INFORMATION

www.phiferpavittwine.com

Wine . Food . Friends The Perfect Blend

www.sequoiagrove.com/indulge | 707.339.5757

NVL winery spotlight

BAZÁN CELLARS Essence of Grape Growing in a Bottle  BY ELIZABETH SMITH | PHOTO COURTESY OF BAZÁN CELLARS

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he story of Bazán Cellars is deeply rooted in traditional and legendary Napa Valley grape growing and centered around the family life that founders Mario and Gloria Bazán have created together.

Mario’s viticulture and winemaking career date back nearly 50 years when, in 1973, he immigrated from Oaxaca, Mexico, and eventually arrived in Napa Valley to work in the vineyards. His original plan was to save a modest sum and return to Mexico to open a wholesale grocery business. But, instead, he stayed in Napa Valley and dedicated himself to learning the seasonality of vineyard work.

During his first five years in Napa, he worked for Vyborny Vineyard Management before landing a role at Robert Mondavi Winery in the late 1970s. He worked his way through the ranks to vineyard foreman and general supervisor over various Mondavi vineyards, including To Kalon and Opus One. He later advanced his viticulture career with a move to Stag’s Leap Wine Cellars. There he had the opportunity to work alongside and learn from winemaker Warren Winiarski. Drawing upon all his 56

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years of experience, Mario started his own vineyard management company and has continued to operate it for 25 years.

Mario and Gloria met in 2003 while Gloria was still living in Michoacan, Mexico.

They married in 2005, and Gloria left a 15-year practice as a pediatric dentist to move to Napa Valley and share her life with Mario just in time to harvest their first vintage together. Gloria jumped in wholeheartedly and started to learn about the wine industry, including viticulture, winemaking, and wine marketing. Her past work experience and education from the Mexican Army University and her more recent coursework in enology and winemaking at Napa Valley College inspired Gloria to spearhead the Bazán Cellars label.

Bazán Cellars is a true collaboration and the result of Mario and Gloria’s professional and personal partnership. The label celebrated its 16th anniversary in 2021 with a momentous return of visitors to its downtown Napa tasting room.

They craft small-lot, Bordeaux varieties, focusing on single-vineyard Cabernet Sauvignons, like its signature wines, the 2016 Mario Bazán Napa Valley Cabernet

Sauvignon and the 2018 Bazán Family Vineyard Cabernet Sauvignon. They also produce a Napa Valley Cabernet Franc and Sauvignon Blanc along with a Sonoma Coast Pinot Noir.

Gloria loves passionately sharing Mario’s story with visitors in the tasting room. “I find it extremely rewarding to see and hear guests identify themselves with our story and contribute to the conversation while enjoying our wines.

We offer an approachable, high-end experience that fits all levels of wine knowledge, as well as wine and food tastings. In addition, we pair our wines with artisan chocolate truffles and gourmet cheese potato chips to give the tasters an introduction of how our wines work so beautifully with food.”

The Bazán Cellars Tasting Room is open Thursdays through Saturdays from 12:00pm to 6:00pm, Sundays from 12:00pm to 4:00pm, and by prior appointment only Mondays through Wednesdays.

FOR MORE INFORMATION

www.bazancellars.com

PEJU WINERY

Second Generation – Peju Sisters at the Helm  BY LAYNE RANDOLPH | PHOTOS COURTESY OF PEJU WINERY

The ultimate gift from PEJU, The Stained Glass Collection

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ony and Herta Peju arrived in the Napa Valley in 1983 with their then-young daughters Lisa and Ariana and began making acclaimed wines and welcoming guests to their tasting room—in their garage.

Fast forward to almost forty years later, and the Peju Winery remains familyowned, with second-generation daughters Lisa and Ariana at the helm. They inherited their parent's maverick spirit and are bringing fresh energy and innovation to the winery. In addition, they empower and trust a team of strong female leaders in winemaking, finance, hospitality, cellar, marketing, human resources, e-commerce, and wine club to keep the business growing, focusing on consistently placing guests first.

Lisa Peju serves as the brand ambassador, traveling the world to promote Napa Valley and Peju wines. Lisa also shares tastings, recipes, and fun stories with guests through virtual experiences.

Working alongside her mom Herta, Lisa also supports the community in collaboration with the Napa Valley Vintners and the Rutherford Dust Society.

Second generation vintners: Lisa and Ariana Peju

Ariana Peju, a working mom, serves as Peju CEO, and she is highly focused on sustainability to protect the beauty and wonder of Napa Valley for generations to come. One of Ariana's early accomplishments was the installation of 720 solar panels spreading over 10,000 square feet of the winery roof. The panels provide 35 percent of the winery's energy today.

Future plans include expanding solar at the winery and continuing with organic certification across their six estate vineyards. Rutherford was certified organic in 2007, and all six Peju estate vineyards are currently certified Fish Friendly.

Their parents taught Lisa and Ariana that surrounding a guest with beauty and wonder elevates their wine tasting experience. The lovely gardens, sculptures, sycamore tree-lined drive, and iconic tower were all part of their parents' vision. The sisters have expanded that by bringing wine and food to the forefront with seasonal garden boxes and expanded culinary offerings. They also appointed a full-time in-house chef and culinary team, led by Executive Chef Nick Montañez.

A native of Michoacán, Mexico, Montañez garnered hands-on experience as Chef de Cuisine at the Calistoga Inn & Brewery and is a graduate of the Culinary Institute of America in New York. Peju Winemaker Sara Fowler, named Best Local Winemaker by Napa Valley Life magazine in 2016, 2017, and 2018, brings her artistic ‘foodie flair’ to her collaborations with Chef Montañez.

Together, they taste through each dish along with the wines to ensure a perfect pairing.

The result is that guests can enjoy Wine & Dine events that feature a three-course lunch or dinner complete with wine education. To learn more about Peju’s Wine & Dine events, call 707-963-3600 or visit peju.com.

The holidays are always celebrated in a festive spirit by the Peju family. In this tradition, Lisa and Ariana offer a stunning art and wine-focused set, the Stained Glass Collection. The packaging features the 1906 stained glass window acquired

by Tony Peju, which resides in the center of their iconic tower tasting room. Herta conceived the concept and helped with the design, making it a complete family affair.

FOR MORE INFORMATION www.peju.com WINTER 2021

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NVL winery spotlight

KNIGHTS BRIDGE WINERY The Latest Winery in Stunning Knights Valley

Photos courtesy of Knights Bridge Winery  BY LAYNE RANDOLPH

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or almost four decades, there has been only one winery in Knights Valley, the pastoral strip of heaven that sits at the base of Mount Saint Helena and ties Sonoma County and Napa County together. There are only 30 growers in the entire valley that contains 2,000 acres of vineyards, but most of the region is ranchland. And that’s how the residents like it.

Two brothers and a friend started Knights Bridge Winery in 2006—brothers Jim and Essel Bailey and family friend Tom Costin. Working tirelessly for ten years, the owners collaborated with permitting officials and local neighbors to gain approval to build a winery on site. After negotiations and concessions (such as a limit of 13 guests per day), Knights Bridge has finally won the right to open its winery in the Knights Valley.

The residents were rightfully concerned about preserving Knights Valley’s peaceful and untouched character, and the Knights Bridge owners wanted the same thing. Each side compromised, and now the winery is operational, albeit limited to less than 4,000 guests per year.

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Laura Kirk Lee, Vice President of Sales and Marketing, shared, “Through this process, our neighbors have become friends and partners in the effort to preserve the bucolic nature of Knights Valley.”

There is a silver lining to the long wait for approval. The additional time allowed innovative design ideas to evolve. The result is an almost-hidden-from-view structure that appears to be a small glass barn above ground, albeit one that contains an extensive winery underground, including wine caves. Entering directly through the state-of-the-art production facility, guests follow the same route that grapes go through at the winery, past the concrete eggs, through the barrel room, to a round room housing the complete collection of Knights Bridge wine spanning 15 vintages.

“We will be accessing our deep library for special tastings,” Kirk Lee added.

Architects designed the 400 square foot, modern, light-filled tasting salon using the most glass possible to give the feel of being in the vineyard. “The architects call it a ‘light well,’” Kirk Lee explained. Typical tastings include five wines served with local cheese, charcuterie, and small bites.

Beyond the tasting salon and courtyard, a tunnel leads guests into the vineyard before arriving at a lookout point. This journey’s culmination gives a panorama of the vineyard right in the middle of the Linville Cabernet Sauvignon block.

In keeping with the rules of the “neighborhood,” the winery is unseen from the road, making it uber-private and exclusive, and tastings are by appointment only. With fewer guests, Knights Bridge hosts can give more time and customization to the visitors.

Kirk Lee gave a few examples. “Do they want to see the new plantings or taste from the barrel or tank? We can do that. Meet Director of Winemaking Douglas Danielak and the winemaking team? They are probably in the winery. With Jim and his wife Kelley living on the property, guests may even get lucky and meet the owners as they pass by.”

FOR MORE INFORMATION

www.knightsbridgewinery.com

BEST IN CLASS

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Phillip Titus and Ralph Hertelendy

HERTELENDY VINEYARDS

The Pursuit of Perfection  BY FRAN MILLER | PHOTOS COURTESY OF HERTELENDY VINEYARDS

Ralph Hertelendy with wife, Lauren

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alph Hertelendy recently received a 99 point score for his 2016 Cabernet Sauvignon, making this wine his label’s highest-rated to date. Of course Hertelendy is thrilled, but never one to rest on his laurels, the vintner of distinguished Hungarian ancestry hopes to one day achieve a perfect score. “This pursuit of perfection – in every single detail of my wines – is what sets me apart in this industry,” said Hertelendy. “I actually lose sleep over the winemaking process.”

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Hertelendy fan, Viola Davis

He admits that his perfectionist tendencies can be both a blessing and a curse.

“On one hand, it forces me to continue to want to improve, even for things that most people wouldn't think need improvement; however, it's a hindrance because I'll take extra time and effort to complete a task to ensure every detail is perfect, which can cause lots of frustration with everyone who deals with me. I don't know how my wife Lauren or my assistant Brianna can put up with me.”

The annual winemaking cycle involves many steps and decisions, each of which Hertelendy deliberates fully, from farming principles, optimal picking time, and phenol structure during fermentation, to which French and Hungarian cooperages to choose, and which intricate design to use on his dramatic labels. (His wines are as well known for their boldness as they are for the labels: the Chardonnay label changes color; his Audere red blend label glows in the dark; his Heavy Metal red blend label features augmented reality (AR) animation.) “There are just too many variables to list,” said Hertelendy. “Every step involves a detail that needs to be maximized to the fullest. It is fair to say that all of our wines are handcrafted with the utmost love and care, with the pursuit of excellence in mind.”

“ This pursuit of perfection – in every single detail of my wines – is what sets me apart in this industry. I actually lose sleep over the winemaking process.”

Hertelendy works closely with winemaking consultant Phillip Titus during all phases – a collaborative relationship that Hertelendy greatly values; blending is Hertelendy’s favorite part of the process.

“There's nothing more exciting to me than sitting down in front of a bunch of empty wine glasses adding a little bit of this, taking away a little bit of that, and discovering the perfect blend. These sessions include a lot of creativity, which is very fulfilling on many levels from a farming, artistic, and scientific perspective.”

Though Hertelendy has been invited to showcase and serve his wines to celebrities and professional athletes at Emmy, Oscar, and Espy events, he said that his wife Lauren is the VIP whose opinion he cares about the most. “My wife is the most notable person in my life, and she enjoys all my wines. Whatever I have leftover, I am able to offer to the public.”

FOR MORE INFORMATION www.hertelendy.com

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Wine Regions Series

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PA RT

T H R E E

WAS H I N GTO N STAT E ’ S

WALLA WALLA Valley A Look at the Pacif ic Northwest and Its Rhône and Bordeaux Varietals  BY MELISSA VOGT

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Leonetti Cellar Barrel Caves Photo courtesy of Leonetti Cellar

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he Walla Walla Valley appellation is nestled within the larger Columbia Valley appellation in Washington state. Small in stature, Walla Walla Valley is planted to 3,000 acres of vineyards with roughly 120 wineries in the region. It’s an agricultural paradise, like most of the rural wine-growing regions in the Pacific Northwest, so it’s no wonder Walla Walla Valley has become Washington’s most talked about, with wines receiving high accolades from the world’s most renowned critics.

Geographically speaking, Walla Walla Valley is unique in that it straddles the Washington and Oregon state borders.

While most of the growing region is situated in Washington, the southern portion of the appellation rests in Oregon’s northern territory. The appellation border is drawn this way because of the distinct terroir that doesn’t acknowledge state border lines.

Like all world-class wine-growing regions, the terroir in Walla Walla Valley is unique and complex, lending the wines their own style, characteristics, and personalities. With elevations ranging from 400 feet to 2,000 feet above sea level and four distinct soil categories, the terroir is ideal for growing Bordeaux, and Rhône grape varieties—which means the region offers incredible Cabernet Sauvignon, Merlot and Syrah, and luscious Semillon and Sauvignon Blanc are aplenty.

A QUICK LOOK AT WALLA WALLA VALLEY’S HISTORY Loess Vineyard // Photo Courtesy of Leonetti Cellar

Like the famous wine-growing regions of California, Italian immigrants brought wine grapes with them when they came to

Schoolhouse // Photo courtesy of L'Ecole No 41

Washington in the 1850s, but Prohibition put a halt to winemaking for more than a decade. It wasn’t until pioneering winemaker Gary Figgins of Leonetti Cellar began planting grapes again in 1974 that the Walla Walla Valley started carving out the spotlight.

In 1977, Leonetti Cellar became the first commercial winery in the appellation. Much like Chateau Montelena put Napa Valley on the map with the Judgment of Paris in 1976, Leonetti Cellar’s 1978 Cabernet Sauvignon earned itself the Wine & Spirits Magazine American Wine Championship in 1982— letting wine enthusiasts across the globe know that Washington wines were a strong contender in the world of fine wines. In 1984, Walla Walla Valley was granted official appellation status with the help of Chris Figgins and Woodward Canyon Winery’s Rick Small. Today, the appellation is home to approximately 120 wineries.

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NVL wine

Photo Courtesy of Gramercy Estate

DEEP DIVE INTO THE DISTINCT TERROIR Walla Walla Valley produces incredible wines from the distinct terroir. “Vineyard location, slope, and aspect all vary from vineyard to vineyard, but one thing that impacts all vineyards in Walla Walla and helps make this such a special growing region in the diurnal shift,” said Jordan Dunn-Small, General Manager and Co-Owner of Woodward Canyon Winery.

“Diurnal shift is the difference between average daytime highs and nighttime lows during the growing season. In Walla Walla, we see a significant temperature swing from the highs of the days to the lows of the nights. The heat helps ripen the grapes, but the cool evenings preserve natural acidity to help make balanced wines.”

With seven to 22 inches of rainfall across the appellation and between 400-2,000 feet elevation, the terroir is a patchwork of microclimates and soil categories. The region’s proximity to the Columbia River on the west and the Blue Mountains on the east offer both a cooling influence and varied elevation. During the growing season, average temperatures range between 60° and 66° Fahrenheit.

This lower-heat temperature combined with excellent sun exposure is what allows for such balanced expressions of Bordeaux and Rhône varietals. The bright sun brings ripeness, but the cool temperatures bring balance, freshness, and bright acidity.

In the valleys, well-draining, cobblestone river gravels line the vineyards; dark basalt stones retain heat and offer it to the vines, crafting bold and ripe fruit.

Loess—a fine, wind-blown silt over sand 64

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Photo Courtesy of Gramercy Estate

and gravel—sits at the appellation's midlevel elevation sites. A vestige of former flood plains, the resulting soil is rich in minerals and gives the local wines a nice complexity. For vineyards sitting above 1,100-feet elevation, ten-foot-deep silt soils give way to deep vine roots and very pure grapes. At the highest levels of elevation, thin silt is layered over weathered basalt and ancient volcanic bedrock on steep hillsides; the characteristics of these rocky vineyard sites produce wines with earthladen flavors and deep minerality.

WINERIES TO KNOW & WHERE TO VISIT Breathtaking views of rugged mountains and sweeping vineyards across the valley floor draw tourists to this tranquil wine country every year. Walla Walla Valley is one of the Pacific Northwest’s best-kept secrets for wine enthusiasts. As a wine-growing region and agricultural haven, the bounty of great wines and delicious food makes this destination ideal for those looking to unwind, wine, and dine.

Leonetti Cellar For a historical look at Walla Walla Valley, travelers will want to know Leonetti Cellar.

Established in 1997, Leonetti Cellar was founded by Gary and Nancy Figgins and was the region’s first commercial winery. Since its inception, the estate has undoubtedly put Walla Walla wines in the spotlight. The winery is now under the direction of winemaker Chris Figgins, son of Gary and Nancy, and the family’s name dates to more than a century in the Walla Walla Valley. While the estate is a mailing-list-only winery and does

not offer public tastings, the rich history and incredible quality of their wines make Leonetti Cellar important to know for those looking to get to know Walla Walla Valley. // www.leonetticellar.com

L’ecole N° 41 Another historic site is L’Ecole N° 41, a thirdgeneration, family-owned estate. Their tasting room is a restored 1915 original schoolhouse and offers a slice of Walla Walla history. Marty Clubb, L’Ecole N° 41’s managing winemaker and co-owner, was another one of the early wine pioneers in Walla Walla Valley. Their indoor and outdoor wine tastings include Bordeaux varietals from their current releases, such as Cabernet Sauvignon and Merlot. Located off highway 12, the agricultural site offers broad valley views and a breath of fresh air. // www.lecole.com

Gramercy Cellars Downtown Walla Walla tasting rooms make grabbing a flight and lunch convenient, and one of the region’s most well-known producers has set up shop here. Gramercy Cellars has earned high accolades for their beautiful collection of wines, namely their excellent Syrah—which happens to be one of the region’s most premium varietals. “For Syrah and Rhone varieties especially, we look for higher altitude vineyards, with 1,500 feet being ideal. At this level, we seem to achieve both phenolic and physical maturity at close to the same time,” said Brandon Moss, co-winemaker of Gramercy Cellars.

At the tasting room, open Tuesday through Saturday by appointment only, guests can enjoy a flight of five to six wines and learn about what makes Walla Walla wine so sought after. // www.gramercycellars.com

a closer look Leonetti Cellar Merlot

This is a Merlot that makes one want to drink more Merlot. It’s a beautiful expression with flavors of warm plum compote, red cherry, and baking spices, with excellent acidity and structure.

Gramercy Cellars Syrah

The Gramercy Cellars Syrah embodies classic notes of dark fruit, spice, and florals. This wine Cellars Syrah possesses everything one wants from this varietal: ripe black cherry and black currant, followed by soft violet and black pepper notes and a silky smooth profile.

Perigee and-Apogee // Photo courtesy of L'Ecole No 41

Amavi Cellars Amavi Cellars offers a stunning estate experience with expansive vineyard views of their Pepper Bridge vines and wine tasting experiences inside their beautiful, wood-laden tasting room or outside on their spacious deck. The lounge-style seating outside makes for a comfortable place to explore their 100% sustainable, 100% Walla Walla Valley wines.

Several tasting options include a currentrelease tasting, a private gallery room tasting for larger groups, or a private gazebo tasting for up to seven people. And for those looking for evening entertainment, the winery is open later from 5:00-7:00 pm on Fridays and Saturdays for special pours, local brews, and food trucks. // www.amavicellars.com

Woodward Canyon Winery Woodward Canyon Winery was established in 1981 by Rick Small and his

Amavi Cellars Semillon wife, Darcey Fugman-Small, and was the second winery in Walla Walla Valley.

“Woodward Canyon has always been very involved in the Walla Walla Valley wine industry,” said Jordan Dunn-Small, General Manager and Co-Owner of Woodward Canyon Winery. “Rick and his wife, Darcey Fugman-Small, were instrumental in applying for and gaining federal approval of the Walla Walla Valley American Vinicultural Area in 1984.”

The restored 1870s farmhouse property offers beautiful, rugged indoor spaces and gorgeous outdoor spaces. Wine tasting flights are available daily from 10 am-5 pm. With a fine collection of white and red wines, Woodward Canyon is an excellent stop for those looking to taste a wide selection of Walla Walla Valley varietals. // www.woodwardcanyon.com

For more information about Walla Walla Valley, its wineries, local places to stay and dining options when visiting, call 509-526-3117 or visit www.wallawallawine.com.

A lovely white wine, this Semillon strikes a balance between crisp and smooth textures. Beautiful acidity marries well with the honey and stone fruit flavors, accompanied by minerality and a long, spice-filled finish.

L’Ecole N° 41 Apogee

The Apogee is a balanced Bordeaux blend with bright acidity, medium body, and flavors of chocolate, wild berries, baking spices, and thyme. Its tannins are smooth and integrated, and the wine offers a lengthy finish.

Woodward Canyon Winery Artist Series Cabernet Sauvignon

Aromas of dark fruit and wild herbs give the Woodward Canyon Artist Series Cabernet a seductive bouquet. Black cherry, wet stones, and vanilla all show off in this wellbalanced wine with fresh acidity and a long finish.

Photo Courtesy of Woodward Canyon

Photo Courtesy of Woodward Canyon

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NVL food

S p t e o e t s w S the

N A PA VA L L E Y ’ S

BEST DESSERTS  BY ELIZABETH SMITH

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Napa Palisades Saloon BeerAMisu Photo courtesy of Napa Palisades Saloon

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apa Valley is recognized internationally for its world-class wines and Michelin-starred restaurants offering a variety of culinary pleasures. Meals can be plentiful and filling, sometimes with multiple courses, leaving little room for dessert. However, not saving room means missing some of Napa Valley’s most celebrated sweets, which range from American comfort food classics to internationally inspired after-dinner delights. Below are a few suggestions not to be missed.

BISTRO DON GIOVANNI Bistro Don Giovanni has been one of Napa Valley’s most beloved Italian restaurants for over 25 years, serving homestyle Italian food in its casual venue to locals and visitors alike. Although not at all an Italian dessert, the restaurant’s TopShelf Butterscotch Pudding with whipped cream and chocolate is legendary. It has been on the menu for at least 20 years.

Chef partner Scott Warner confessed it was too delicious to pass up, plus it fits with the restaurant’s comfortable ambiance. What makes Don Giovanni’s rendition unique is the recipe includes dark muscovado sugar – unrefined cane sugar with molasses – which adds a toffeelike flavor. This rich and moist sugar is combined with The Macallan 10-Year-Old Scotch. “Not enough to get you tipsy, but it makes the pudding a top-shelf flavored butterscotch,” said Warner. Unless one is extremely sensitive to wheat in scotch, it can also be a gluten-free dessert option. // www.bistrodongiovanni.com

deep-fried batters and does not overpower the decadent chocolate goodness. The Tempura Brownie is still not on the menu, but for those who know, it has become a house favorite. Added Hallum, “It’s a warm, deep-fried, gooey brownie with vanilla ice cream and caramel sauce drizzle. What’s not to love?” // www.eikosnapa.com

FLEETWOOD CALISTOGA Fleetwood Calistoga, the newly opened restaurant in The Calistoga Motor Lodge and Spa, focuses on wood-fire cooking with an Italian and Mediterranean vibe, and now has a local and visitor following, those who want a dining experience akin to belonging to a wine country community.

Chef Drew Glassell has created a casual, accessible menu with dishes made from locally sourced ingredients, both down-toearth and adventurous. An example is the restaurant’s Italian-inspired dessert menu, which includes Polenta Cake. Polenta is made from medium to coarsely ground cornmeal and is often served as a side dish like rice or potatoes, but at Fleetwood Calistoga, Glassell uses it to create a cake, which can also be made gluten-free. It includes seasonal fruit, like huckleberry compote, as well as zabaglione – also an Italian dessert in its own right – plus amaretti crumbs. It is worth the drive to Calistoga to give this one-of-a-kind dessert and the rest of the menu a try. // www.fleetwoodcalistoga.com

MUSTARDS GRILL Mustards Grill, named for the Napa Valley’s seasonal mustard flowers, describes itself as owner and executive chef Cindy Pawlcyn's “Deluxe Truckstop” on the southbound side of St. Helena Highway.

After 38 years, the landmark restaurant’s clientele still includes locals, visitors, truckers, vintners, and winemakers.

Mustards is known for its “heaping plate”

Bistro Don Giovanni's Butterscotch Pudding Photo by Elizabeth Smith

Eiko's Secret Tempura Brownie Photo courtesy of Eiko's

EIKO’S Eiko’s, downtown Napa’s fun and casual sushi bar and happy hour restaurant, has had a chocolate brownie on the dessert menu, along with deep-fried ice cream, for a while. However, the restaurant staff had a secret. They asked the cooks to take the brownie, coat it with tempura batter, and deep fry it. The Tempura Brownie recipe was so secret that even Director of Operations, Allison Hallum, did not know about it. “One day I saw my team eating one and I said, ‘Where did you get that?’

I had no idea we made it,” said Hallum.

The staff began suggesting to guests to try the Brownie Tempura, and it caught on through word of mouth. To make it even more irresistible, the cooks add extra chocolate chips and remove the brownie’s edges, leaving only the soft, chocolatey center. The tempura is lighter than most WINTER 2021

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Mustards Lemon-Lime Tart Photo courtesy of Mustards Grill

the ladyfingers, which are imported from Italy,” added Morales. Originally a secret item, the Saloon served it by request only. However, through word of mouth, it became a favorite and earned its spot on the menu. It is now the Saloon’s signature dessert. // www.napapalisades.com

NAPA VALLEY BISTRO

Coconut Cheese Knefe Photo Courtesy of Tarla Mediterranean Grill

Pawlcyn’s James Beard Award-winning Mustards Grill Napa Valley Cookbook. // www.mustardsgrill.com

comfort foods like the Famous Mongolian Pork Chop, Mustards Mighty Meatloaf, Truckstop Deluxe (“Always meat, often potatoes, rarely vegetables”), and its renowned Lemon-Lime Tart. “I wanted a lemon meringue pie that was a bit different, so we added lime, candied lemon peel, and a ridiculously large, brown sugar meringue,” shared Pawlcyn. “I always like to have a citrus dessert on the menu.”

Pawlcyn’s version stands out both wonderfully and visually due to the height of the luscious meringue. It can also be made with a gluten-free crust. Fans of this dessert can enjoy it at Mustards Grill and at home, as the recipe is included in 68

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Napa Valley Bistro, under the leadership of Executive Chef and Principal, Bernardo Ayala and business partner, Ernesto Martinez, is one of downtown Napa’s most charming neighborhood restaurants due to its low-key atmosphere and unpretentiousness. Its organic and locally focused menu includes favorites like the award-winning Fallen Hills Lamb Burger. A meal at Napa Valley Bistro is not complete without an equally scrumptious dessert from its separate after-dinner menu that offers eight desserts, fortified and dessert wines, and a selection of coffees, hot chocolate, teas, and an espresso martini. Two of its desserts are standouts, the Vanilla Bean Natilla – tres leches, blueberry and guava compote, and cinnamon churros – with a suggested pairing of Royal Tokaji “5 Puttonyos”, 2013, and its Warm Chocolate Fudge Cake with vanilla bean ice cream, Muscat caramel sauce, and optional accompanying Graham’s “Six Grapes” Ruby Port. // www.napavalleybistro.com

NAPA PALISADES SALOON

TARLA MEDITERRANEAN BAR + GRILL

According to Napa Palisades Saloon’s chef JC Luna Morales, restaurant co-owner Carly Bond Meyer always wanted dessert on the menu. With the Saloon’s endearing moniker, “Beer Guys in Wine Country” in mind, founding chef Tim Brown, staying true to his rustic style, invented a dessert using beer, Beer-AMisu. “Tiramisu is a popular dessert that a lot of people are familiar with, then you add beer and give it a fun name – it’s the perfect trifecta,” said co-owner Chuck Meyer. Originally made with Campfire Stout, Luna Morales makes Beer-A-Misu with three layers of ladyfingers soaked in Napa Palisades own toasty flavored “Hey Porter!” coffee, a touch of vanilla, mascarpone, whipped cream, and cocoa, then leaves it overnight in the fridge.

“The cream is a labor of love and can’t be left unattended, even for a moment while making it. We use as many locally sourced ingredients as we can, except for

Tarla Mediterranean Bar + Grill, whose name means “field” in Turkish, describes its commitment to using as many locally sourced ingredients as possible, as well as its bountiful menu of “culturally exciting eats” from Turkey and Greece. The menu also includes numerous Turkish desserts. It's most popular is the Coconut Kunefe, the closest rival of world-famous baklava, which has been on the menu since Tarla opened ten years ago. What makes Tarla’s version so addictive is the addition of coconut in the recipe. It is made with multiple layers of buttered, shredded phyllo dough and coconut plus unsalted buffalo mozzarella and ricotta cheeses, then baked. Next, it is sweetened with a thick, hot syrup made from boiling water, sugar, and lemon juice, then topped with optional chopped pistachios. According to Tarla’s president, Yusuf Topal, this Turkish delight “is to die for!” // www.tarlagrill.com

Annie Baker (yes, that’s her real name!) relocated to the Napa Valley 20 years ago while switching careers from Accountant to Pastry Chef. There she became Annie THE Baker, business owner creating soft, chewy, decadent “Cookies for those who love Cookie Dough.”

Annie’s cookies are sold throughout the Napa Valley at coffee and gourmet food shops such as Ritual Coffee @ Oxbow, Napa Valley Coffee Roasters and Oakville Grocery. Other creative applications include: • • • •

Winery special events Corporate appreciation gifts Amenities at boutique hotels Wedding favors and cookie tables

Shipping available across the U.S. in small or large quantities. Local pickup or delivery service also available. Contact us at Annie@AnnietheBaker.com.

design and photography: 13squared studio

AnnietheBaker.com

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EIKO’S OWN ALLISON HALLUM A Taste of the Good Life in Napa Valley  BY ELIZABETH SMITH | PHOTOS COURTESY OF EIKO'S

W

hen one looks to Napa Valley to discover its appeal as one of the region’s best places to work and live, they need not look further than local restauranteur Allison Hallum. As Proprietor of sister restaurants, Eiko’s and Napa Noodles in downtown Napa, Hallum has called Napa Valley home for the better part of 21 years. During that time, she held various jobs, from working in an ice cream parlor to a 12-year career helping her father, Rick Zaslove, manage his business, Golden State Lumber, where she gained experience in accounting and dispatch management, sales, and corporate event planning.

In June 2011, her father cofounded Eiko’s with his brother, Mike, and Eiko Nakamura. In January 2013, when the general manager left and Nakamura wanted to retire, Hallum

joined Eiko’s as Director of Operations, then later assumed leadership of the family’s other restaurants, Eiko’s at Oxbow and Napa Noodles. “I always enjoyed working private catering events through college, but I didn’t realize until Eiko’s how much I loved the hospitality business,” she said.

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favorite, Hop Creek Pub, and are looking forward to the reopening of Kitchen Door downtown. She dedicates Sundays to her family and always tries to do something fun, like brunch at Fumé or strolling around the Oxbow Public Market. Whenever her busy schedule permits, she loves to harvest fresh vegetables from her home garden and cooking and dining together with her family at home.

“ I love being part of Napa Valley. Kindness and hospitality prevail. We succeed together.”

Celebrating its 10th anniversary, Eiko’s was voted by loyalists as Napa Valley’s best restaurant in Napa Valley Life Magazine’s annual Readers’ Choice Awards for its fresh sushi and innovative Asian menu at both the original location on Main Street and their outpost at the Oxbow Market.

Napa Noodles is a local family favorite, best known for its diverse and fun menu, including build-your-own poke bowls.

Managing three restaurants and raising a family is no small feat, but Hallum savors the best Napa Valley has to offer. She begins her day with a spin class at CycleSociety, gets her son Gunner off to school, and prepares for her workday. She splits her time between Eiko’s and Napa Noodles, working lunch at one and dinner at the other. She and her husband, Spencer, sneak away for weekly lunch dates to her neighborhood

The Eiko’s restaurant family continues to thrive because locals are always willing to lend each other a hand, like during the pandemic when Hallum and her team stepped up to support the Napa community and their staff.

She maintains connections with businesses in downtown Napa during her walks between Eiko’s, Napa Noodles, and Eiko’s at Oxbow. Sometimes Gunner accompanies her, waving at everyone in the businesses along First Street. “I love being part of Napa Valley. My family and friends are here.

Our area is alive with amazing restaurants, wineries, boutique shops, and events like Porchfest and BottleRock.

Kindness and hospitality prevail. We succeed together.”

FOR MORE INFORMATION

www.eikosnapa.com

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BBQ PULLED PORK SLIDERS Eight Servings EQUIPMENT NEEDED 5-6-quart Crockpot PREPARATION TIME 5 minutes COOKING TIME 9 hours INGREDIENTS • 4 pounds pork shoulder or butt roast

Cooking with

KAREN CROUSE

P

ulled pork is comfort food for all ages. This recipe registers zero on the cooking difficulty meter and ten on the enjoyment meter. It is my choice as a helpyourself option for casual gatherings.

And with your grill tucked away for the winter, this is an excellent indoor option that gives you the same rich barbeque flavors of summer.

When it comes to BBQ pulled pork, I am a purist. So coleslaw is the only topping I need. It adds a ‘crunch’ while the vinegar is an excellent complement to the sweet, melt-inyour-mouth pork. The combined colors of barbeque sauce, cabbage, carrots, and onion make for an artful presentation on your favorite white platter.

• 12 ounces of your favorite barbecue sauce (I like Stonewall Kitchen Maple Chipotle Grille Sauce) • 8 Buns such as brioche or potato • Vinegar-based coleslaw, not creamy

TIP: For a richer flavor, brown the roast for a couple of minutes on each side before putting it into the crockpot.

PREPARATION • Wash and dry the pork roast and place it in the crockpot.

• Add the barbeque sauce, making sure to cover it completely. (Err on the side of too much sauce. The meat will be dry if it is not entirely covered with the sauce while cooking.)

• Set the crockpot to low and the timer for 9 hours. While it may be tempting, do not lift the lid until it’s done. If you put it on before going to bed at night, it will make you feel like the cooking fairies came while you were sleeping.

• When the pork is finished cooking, remove the lid and use two large forks to pull the meat apart while still in the crockpot. If you are not serving it immediately, cover it and set it on a warm setting.

SERVING & STORING • Spoon the warm shredded pork onto the buns and top them with a heaping tablespoon of coleslaw. Serve them with chips and a green salad.

• If there is any leftover, store it in an airtight container and refrigerate.

FOR MORE INFORMATION karencrousenapavalley.com 72

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Frame your artful platter of BBQ pulled pork sandwiches with Heidi Barrett’s 2017 La Sirena Studio Series Red Blend.

The

vinoUs WondeRs of the

Santa yneZ vAlleY  BY FRAN MILLER

The charming and diminutive towns that comprise the Santa Ynez Valley are clustered together as tightly as the wine grapes from which the region’s luscious varietals are derived.

Los Alamos, Ballard, Solvang, Santa Ynez, Buellton, and Los Olivos are all within easy sipping distance of each other, making it a snap to experience each fully.

The Hilt Estate

Outdoor Bathtub at Bardessono

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NVL side trip

Alma Rosa Winery Tasting Garden.

Photo/ by Fran Miller

Roblar Winery Pergola. Photo by Matt Wier

A

two to three-night stay is optimal and allows for ample sampling of the delightful hospitality found within this region that is often overlooked in favor of the higher-profile Santa Barbara, Paso Robles, and San Luis Obispo.

Here, vineyards and horse farms coalesce for a California ‘olden days’ vibe, well-illustrated by Los Alamos’ historic seven-block Crown Point Estate Selection main street that reflects as much Old West heritage as any small town along California’s Central Coast. of California’s tastiest Cabernet Sauvignon; this all-star team is proving that their Ballard’s historic Little Red Schoolhouse, Happy Canyon AVA-located vineyards are where young Ballard residents have reideal for growing Bordeaux varieties. Make ceived their elementary school education a wine tasting appointment and accept the since 1883, shines additional light on the offer of a jeep tour to experience expansive area’s past. views from the winery’s hilltop vineyard. // History aside, this valley - home to www.crownpointvineyards.com more than 120 wineries - is all about the Alma Rosa Winery varietals reflect the vino. Los Olivos alone boasts more than 30 terroir of their iconic Sta. Rita Hills vinewine tasting rooms within its five walkable yards. Bosnian born and raised winemaker blocks. And just outside Buellton, perhaps Samra Morris crafts beautiful Chardonnays, best known for its appearance in the movie Pinot Noirs, and Sparkling wines that can Sideways, is the iconic Sta. Rita Hills AVA, be enjoyed by reservation either in the where some of California’s best Pinot Noir winery’s vibrant downtown Solvang tasting is produced. And for those who believe room with a large outdoor patio or at the Cabernet is purely a Napa product, a visit label’s 628-acre hillside estate where guests to Crown Point Vineyards in Santa Ynez’s can select from a variety of private experiHappy Canyon AVA proves otherwise. ences. // www.almarosawinery.com The Hilt Estate, producer of JONATA and WHERE TO SIP The Hilt wines, recently opened a beautiful Crown Point Vineyard proprietor Roger new Howard Backen-designed winery and Bower, winemaker Simon Faury, and contasting room in the far southwest corner of sulting winemakers Philippe Melka and the Sta. Rita Hills. The state-of-the-art 50,000 Bardessono Michel Rolland are intentSuite on at making some square-foot gravity-fed winemaking facility is 74

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Liquid Farm proprietor Jeff Nelson and winemaker James Sparks

where long-time winemaker Matt Dees and his team produce the two labels’ distinct wines. The stunning tasting venue – The Barn at The Hilt Estate - offers JONATA’s portfolio of structured Ballard Canyongrown Cabernet Sauvignon, Cabernet Franc and Syrah, and The Hilt’s vibrant Sta. Rita Hills Chardonnays and Pinot Noirs. Tip: For those seeking something truly unique, ask for the opportunity to try the Hilt’s more avant-garde wines, ranging from Pét-Nat to Botrytis Chardonnay. // www.thehiltestate.com Liquid Farm’s Los Olivos tasting room is an excellent spot to experience the varied flavors of the Santa Ynez Valley. Proprietor Jeff Nelson and winemaker James Sparks create Burgundian style Chardonnays, and elegant Pinot Noirs made with grapes sourced from sustainably farmed vineyards in Sta. Rita Hills, Santa Maria Valley, and Happy Canyon. In addition to their critically acclaimed wines, the boho farmhouse-chic tasting room, and mercantile feature fun and unique gift items. // www.liquidfarm.com The Los Olivos tasting room for Refugio Ranch Vineyards, built

c.1912, once served as a filling station for Pacific Coast Railway tank cars. It is now one of the largest tasting locations in town, where visitors sample wines sourced from the Gleason Family Vineyards Santa Ynez Valley portfolio’s 415-acre Refugio Ranch estate. Sister estate, Roblar Winery and Vineyards, features 40 acres of grand oak-studded grounds, including a 5,000 square-foot tasting room, multiple outdoor seating and event areas with vineyard views, organic Roblar Farm, and the portfolio’s state-of-the-art winery. // www.gleasonfamilyvineyards.com

WHERE TO STAY Fess Parker, star of the 50s and 60s television shows Daniel Boone and Davy Crockett, lived for decades in Santa Barbara County and ultimately reinvented himself as a respected vintner. Book one of the 19 rooms at Fess Parker’s Wine Country Inn, and your stay includes complimentary wine tasting at both Fess Parker Winery and Epiphany, the Parker family’s other label. Located in walkable Los Olivos, this Preferred Hotels & Resorts LVX Collection boutique inn offers luxurious indulgences such as a bottle of complimentary wine upon arrival, a heated pool, a lush garden with firepits, complimentary bike rentals, and plush beds and bedding. Family run, the inn is overseen by Parker’s son Eli Parker and daughter Ashley Parker Snider, the stewards of their father’s wine and hospitality visions. // www.fessparker.com Originally built by the founding Buell family of Buellton, Zaca Creek is reimagined in the image of a 17th-century English countryside inn and tavern. Set amongst rolling hills with valley views, the boutique hotel’s Old World design is evidenced in the rustic shake roof and handcarved alder doors. Six unique, host-free suites feature hand-troweled brick walls and artisan-crafted woodwork. Curated lighting illuminates the rustically romantic spaces that offer large-screen televisions and expansive bathrooms with rainfall showers, soaker tubs, or both. The Inn’s luxurious bio-lagoon area, ‘The Falls,’ is an added perk on hotter days. // www.zaca-creek.com

in an incredibly creative menu at The Tavern at Zaca Creek, where he features locally caught seafood items and a bold steak program (Filet, Ribeye, New York, and Wagyu Tomahawk). Don’t miss the Caviar Lasagne (delicate sheets of chilled pasta, layered with chives, crème fraîche, and Calvissius Caviar) and the indulgent Escargot. A bespoke cocktail menu includes sought-after bourbons and ryes and region-centric agave flavors of tequila and mezcal. The highly curated and extensive wine list features local favorites as well as international selections.

For breakfast, try French-style bakery Bob’s Well Bread in Ballard, where you’ll find a decadent display of pastry as well as hot dish items to be enjoyed on a sunny patio. Enjoy lunch at Nella Kitchen & Bar, adjacent to the Fess Parker Wine Country Inn, where Pinsas (Roman-style pizzas with flatbread-like crusts) are the starring attraction. In the Danish-settled town of Solvang, try Michelin level First & Oak, Coast Range & Vaquero Bar from a starstudded team of chefs and renowned winemaker/sommelier Rajat Parr, and Ramen Kotori and its decadent bowls of ramen.

WHAT TO DO Don’t miss the fanciful and whimsical J. Woeste home and garden store in Los Olivos where whirling wind ornaments, chimes, and every themed garden trinket imaginable can be found. Hike the wooded 1.3-mile trail in Solvang’s charming Hans Christian Andersen Park, and then visit the Elverhoj Museum of History & Art, where the region’s Danish culture and history are preserved and promoted. Visit the ostriches and emus at Buellton’s Ostrichland USA and feed them with an outstretched hand.

Wine tasting at Crown Point Vineyards Photo by Dan Miller

Outdoor dining at Bardessono

Seafood special at The Tavern at Zaca Creek.

Photo by Danielle Honea

WHERE TO DINE Chef Cullen Campbell showcases the best of the Central Coast’s varied purveyors Suite at The Inn at Zaca Creek.

Photo

by Michelle Ramirez WINTER 2021 75

NVL around the valley

N A PA VA L L E Y C O U N T R Y C L U B

Napa’s Local Spot  PHOTOS COURTESY OF NAPA VALLEY COUNTRY CLUB

When visiting Napa Valley Country Club (NVCC) for the first time, most people's reaction is often one of wonderment. “They look around and wonder why they’ve never heard of this place,” said Heather Vigil, the club’s Membership Director. But, of course, part of that is by design, and that is the way NVCC has operated since 1915 – a close kept secret by its members because there are benefits to being part of a private club that provides locals a chance to escape from the tourist-driven sights around town.

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S

o who are these members? According to Vigil, it’s “2nd and 3rd generation Napans who grew up at this club.

They competed on the club’s swim team in the summer, participated in the big Egg Hunt every Easter, and it’s where they learned to golf and play tennis.” Now it’s their kids who are joining under the new NVCC “Associate” membership options that provide a vehicle for the next generation of members.

Not only has NVCC garnered the attention of younger generations, but it has also provided a source of community for newly transplanted Napa residents. As the pandemic created opportunities to work from home and saw a boom in residential demand, the new residents flocked to NVCC. “We became one of the few places in town where you could meet new friends that live and work in the valley.”

Over three-quarters of NVCC’s membership is comprised of professionals involved in the wine industry. “So it’s not just a great place to develop social connections, it’s also a great place to network and develop professional relationships,” said Vigil.

Ever since the pandemic forced people to recreate outdoors, golf and tennis have been booming. And there is no better place in Napa to find fresh air activities. But to join NVCC, new applicants have to be sponsored by another member. “When I get a call from a prospective member, they often assume that they won’t know any existing members.

Then they come for a tour, and more often than not, they see a few familiar faces. Then as I guide them on a tour of the clubhouse, they immediately feel comfortable and get that feeling that NVCC can be their second home,” Vigil explained.

Katelyn and Kevin Dickenson

“ It’s not just a great place to develop social connections, it’s also a great place to network and develop professional relationships.”

Sara Schmidt and Chris Cutler

But even if a prospective member doesn’t know any other member, Vigil has a knack for connecting new members to existing members. “It really is like a family here. This membership continues to amaze me with how friendly and inviting it can be.”

NVCC has gone through some dynamic changes in the past couple of COVID years.

“One reason we have had so much success is our ability to be dynamic and understand the shift in the wants and needs of the members.

It’s no longer just about programming around golf and tennis; rather, we spend equal time focusing on membership’s appetite for social events, children’s programs, and an elevated food and beverage program.”

FOR MORE INFORMATION www.napavalleycc.com WINTER 2021

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NVL real estate spotlight

HOME STAGING Escalate Your Property Value by Increasing Its Appeal H

ome staging is essential! So many homeowners question whether to stage or not when preparing to sell their homes, especially in a strong seller's market when there’s an assumption the house will have twenty offers no matter what. This just isn’t the case. Besides setting an accurate price point, one of the most important steps in selling a home today is staging. The small price to pay to increase your home’s appeal packs a punch in the return on investment.

Besides selling much faster, according to the Real Estate Staging Association, 85% of staged homes sell for 5-25% over the list price, frequently resulting in a multiple offers situation, driving up the cost of the home.

In addition, today’s buyers are savvy and know what they want by the time

they’re physically looking at properties.

They are also more than likely looking at listings and photos of homes for sale online before hitting the road. According to the National Association of Realtors (NAR), 83% of buyers say photos are the most critical factor in choosing which homes to tour.

It is a known fact that people buy emotionally. By focusing on aesthetics, staging allows a buyer to focus on the great bones of a home and its potential to fit their lifestyle. By doing simple things like decluttering the home, removing personal belongings and photos, and adding updated, neutral furnishings, the buyer can focus and make quicker decisions. It’s also a win-win as it allows the seller to pre-pack and decide what to keep for their next home.

I often get asked if it’s crucial to stage the entire home, and in a perfect world, the answer is yes. However, if budgets are a consideration, partially staged homes are also quite effective. According to Napabased Dalia Staging & Design, the key rooms to stage in order of appeal are the living room, kitchen, dining room, and bedrooms, starting with the primary suite.

Based on my experience, I can attest that a home not staged almost always will have price reductions and will take much longer to sell, sometimes up to five months in an otherwise busy market. In summary, for a small investment, staging is a key strategy to help a seller escalate the value of their home simply by increasing its appeal.

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

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.

(707) 287-1994 // TWARR@CBNAPAVALLEY.COM // NAPATRACYSTYLE.COM // DRE# 01443203 78

NAPAVALLEYLIFE.COM

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Liberty, Positano at San Marco, & Capri at San Marco Starting in the high $700,000’s Approx. 1,814-3,218 sq. ft. | 3-5 beds | 2.5-3.5 baths The Preserve at Stonewood & Cypress Estates Starting in the high $700,000’s Approx. 1,918-3,272 sq. ft. | 4-5 beds | 3-4 baths Muir Heights Starting in the mid $700,000’s Approx. 1,376-1,844 sq. ft. | 3-4 beds | 3 baths

Bristowe at North Village Starting in the high $600,000’s Approx. 1,815-3,344 sq. ft. | 4-5 beds | 2-4.5 baths The Tides at Newport Starting in the low $700,000’s Approx. 2,377-2,812 sq. ft. | 4-5 beds | 2.5-4 baths Meadow Brook Ranch & Montecito Starting in the low $500,000’s Approx. 1,298-2,671 sq. ft. | 3-5 beds | 2-3.5 baths

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WINTER 2021

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NVL artist spotlight

NBC POTTERY Setting Their Place in Napa Valley  BY JESS LANDER | PHOTOS BY TALIA GODINEZ PHOTOGRAPHY

I

t all started with an email from the Restaurant at Meadowood, requesting to look at some prototypes from NBC Pottery, run by the husband-and-wife team of Nikki and Will Callnan in Napa Valley’s Angwin.

That email from the three-Michelin Starred restaurant, and subsequent order led to opening more doors, including the one belonging to Napa Valley’s crown jewel: The French Laundry. Soon enough, word had gotten around, and NBC Pottery had built a reputation as wine country’s ceramicists for the chefs, even selling work to Martha Stewart.

“We didn't plan to move here to make pottery for chefs,” said Nikki Callnan. “It really just happened organically. We live in a culinary place, and the restaurants want to support local purveyors and artists because it creates a whole story and experience when you come to Napa Valley.”

“It’s amazing to see how our artwork can elevate the food and vice versa,” Will Callnan continued. “You have this amazing food, a beautiful location, great service, and impeccable tableware that brings it all together.”

Their work is in the area’s top resorts, including the newly opened Montage Healdsburg — arguably one of the biggest resort openings in California, if not the country, in 2021 — and the classic yet recently-renovated Dr. Wilkinson’s Backyard Resort & Mineral Springs in Calistoga.

They’ve also completed art installations for 80

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the Four Seasons Resort & Residences Napa Valley, which recently opened after much anticipation at the end of this year.

For the Four Seasons lobby, they designed a wall of ceramic sombreros, which transition from black to white. “It’s a nod to the workers of the valley, “ said Will Callnan, “the people who essentially created the wine industry with their blood, sweat, and tears.”

Yet, for all of this success, there’s been one piece missing: a showroom. So this winter, NBC Pottery is entering an exciting, new era with the opening of a studio and gallery space that will at long last bring their art to the public. It was kismet. A

1,500-square foot space became available down the street from their home studio.

Located on Circle Drive in Angwin, near PUC College and just past the fire department, the NBC Pottery Gallery & Studio will open its doors this December.

While the tiny town of Angwin doesn’t have much going on commercially, the Callnans have plans to sell their work and offer private ceramics classes and experiences. They hope it’ll be a new draw for Napa Valley tourists who typically only visit the area for Howell Mountain’s world-class wineries.

“People want to come up and do something other than wine tasting, and we’ll be able to bridge that gap of food, wine, and art and have people experience all three if they want to,” said Nikki Callnan.

“We just hope that we're going to start something here, to give Angwin a cultural boost, and we feel like we are,” added Will Callnan. “This is the beginning, and who knows where it could go.”

The grand opening of the NBC Pottery Gallery & Studio will coincide with a studio sale, set for December 4 and 5 from 11 AM - 5 PM. On December 18, from 4-9 PM, they will host the NBC Pottery & Friends Studio Sale Pop-up, which will feature the mixed media work of other local artists. Winter hours for the new showroom are Sunday Friday, 1-6 PM, but they are also open by appointment.

FOR MORE INFORMATION www.nbcpottery.com

NVL shop local spotlight

MUST MACHINING & FABRICATION Beating the Odds Thanks to the Local Community  BY ELIZABETH SMITH | PHOTOS COURTESY OF MUST MACHINING AND FABRICATION

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UST Machining & Fabrication began in St. Helena as two different companies, York Machine Works (YMW) and Burgstahler Machine Works (BMW), which had 70 years of experience innovating, leading, and servicing the wine industry.

Former YMW employee Alex Mitchell grew up with John York’s youngest daughter and began working with him in 2006, with the intent to purchase the business when York retired. In 2010, Alex and his wife, Michelle, assumed ownership.

The Mitchells also introduced themselves to Wayne Burgstahler of BMW and told him that when he was ready to retire, they would also purchase his company, which came to fruition in late January 2020. The Mitchells combined the two shops and created MUST. Little did the Mitchells know that launching MUST would precede a pandemic. Since it is an agriculture, manufacturing, and repair business, it did not close. However, winery customers cut capital expenditure projects, and new wine industry jobs came to a grinding and immediate halt. Regardless 82

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of the circumstances, the Mitchells retained every employee with previous projects.

Because of school closures, Michelle had to work from home and homeschool her two young boys, which required many late nights as a business owner, mother, and teacher.

Just when it could not get any worse, the Mitchells lost their home in fall 2020 during the Glass Fire. “We closed for two days while we scrambled to get our company files, company vehicles, and other belongings out of St. Helena when the fire seemed to be a threat to the town,” said Michelle. She and their two boys moved into a studio apartment near her brothers in Redwood City, while Alex and their 100-pound dog, Panda, lived at the El Bonita Hotel for six weeks.

Two days later, MUST reopened to customers with no electricity or internet.

They took orders on paper and handwrote invoices until services were restored. The Mitchells found a rental house in Angwin and lived there until June 2021, when they put a trailer on their burned property. “The four of us are in a 350-square foot tiny home. It’s been a wild ride. We are thankful

for our amazing team of employees and customers,” shared Michelle.

The good news is that MUST has survived in the face of tremendous odds. In addition to having a full retail shop, it is one of Napa Valley’s few machine shops and a fabrication shop, with many products manufactured in-house or sourced locally and nationally.

In addition, MUST offers a winery equipment line they sell nationally and internationally.

Another advantage is a majority of their employees have winery work experience and a wealth of knowledge. “We value quality and never cut corners,” said Michelle.

The MUST team works hard to keep funds local and support other small businesses.

They know the importance of relationships.

Their number one goal is to ensure customers get what they need, even if it requires a referral to another business. Added Michelle, “A long-term customer relationship is more important than a quick buck.”

FOR MORE INFORMATION

www.MUSTfabricate.com

W

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1040 Main Street, Suite 105, Napa, CA 707-690-2028 www.whirlwindblowdry.com

M. S A N D O VA L

ARCHITECTS,INC. Architecture | Historic Preservation | Design

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SUMMER 2021

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NVL shop local spotlight

ELIZÉE

Steps Onto the Napa Fashion Scene

 BY FRAN MILLER | PHOTOS COURTESY OF ELIZÉE

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ashionistas seeking to elevate their footwear, both metaphorically and literally, might consider a visit to Allison [in wine country] along St. Helena’s Main St., or C’est La Paire at First Street Napa, to experience Elizée. This collection of chic and comfortable heels is designed

by Erika Carrero, a former Silicon Valley CFO on a mission to reshape luxury footwear by blending heritage craftsmanship with cutting-edge comfort technology.

The motivation for her first collection of Italian-made heels came from personal experience as a well-traveled finance executive. “I would be in London meeting with clients or Stockholm with auditors, and I was constantly in pain from wearing heels all day,” said Carrero. “I couldn’t find shoes that were both stylish and comfortable; that’s when the idea of having my own brand originated.” Before launching Elizée, she spent six years studying the industry and traveling to Milan for research while working full time. “After successfully selling our tech company, I had to decide whether to look for my next CFO role or

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pursue the dream of having my own shoe line; I decided to pivot from the boardroom to fashion, and founded Elizée.” Her goal? To empower the modern woman's versatile lifestyle by delivering gorgeous and comfortable styles, making women feel confident, sexy, and ready to meet any challenge. Current styles (ranging from $395 - $545) include sandals, pumps, and booties, each designed by Carrero in consultation with podiatrists and handcrafted in an artisanal, family-run factory outside of Milan of Italian leathers sourced from certified sustainable tanneries. The comfort secret is in the plush contour insole that combines layers of memory foam and gel cushioning to reduce forefoot pressure, absorb impact, and provide stability. Carrero spends significant time with her team researching trends and new material developments, continually seeking inspiration for new styles.

“I am very excited to carry this new line as they bring comfort and style!” said Allison [in wine country] proprietor Allison Molinatti. “They will be a great

addition to my store as a complement to the clothes I carry.”

For the high-heel shy, Carrero encourages a try-on, “You will immediately feel the difference when you step into Elizée. I have customers who haven’t worn heels in a very long time, and when they try on the shoes, they can’t believe how comfortable they are.”

At C’est La Paire, owner and buyer, Deborah Indelicato shared, “We are thrilled that heels are making a comeback and are so excited to carry Elizée’s premiere collection.

Our customers seek chic, high quality shoes and Elizée offers the unique combination of comfort and style, which is the perfect duo when it comes to footwear, especially heels.

The quality is also exceptional. Our customers really appreciate this, and we’ll be hosting some great trunk shows with Elizée.”

Elizée offers free shipping and quick delivery, as well as complimentary styling sessions.

FOR MORE INFORMATION

Follow @elizeeshoes and visit www.elizeeshoes.com

NVL shop local spotlight

VINTAGE SWEET SHOPPE Handmade Chocolates and Wine Tasting Bar  BY ELIZABETH SMITH | PHOTOS COURTESY OF VINTAGE SWEET SHOPPE

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intage Sweet Shoppe has been a part of the Napa Community for over 42 years. When the current owner, Debbie Dever, left her longtime career in laboratory work to acquire it 26 years ago, she realized she was ready for a change. At the time, she had early foresight into the game-changing potential of the internet and sought a profession where she could leverage it as part of her go-to-market strategy.

After finding Vintage Sweet Shoppe, she called her mother – a baker, chocolatier, and confectioner - and asked, “If I buy this business, will you help me?”

With her mother’s assistance and mentorship – and her husband’s blessing – Dever took the leap and, in 1995, purchased the Browns Valley store.

Ten years later, Dever noticed a project development sign on a chain-link fence that

surrounded the dilapidated historic Napa Mill building, a former feed store. There was a telephone number on the sign, so she called and spoke to Harry Price, one of the kindest and most astute businesspeople she had ever met. Price came to her store, tried her chocolates, and showed her drawings of his project. Dever gave him her deposit on a space that same day, the first person to do so. As a teenager, Dever and her father had frequented the feed store to purchase food for their farm animals.

These memories occupied her thoughts and her heart. “I had to be a part of it. I still think of him throwing hay in the truck as I ran through the Napa Mill, jumping on the huge scale. So I know he is here with me,” shared Dever. She opened the new location in 2005.

Vintage Sweet Shop makes chocolates (dark, milk, and white), truffles, toffee, brittles, and salted caramel for individual customers, the wine industry, weddings, and other occasions. Everything is housemade. Vegan options are also available. It also has its own wine, Devereaux Cabernet Sauvignon, and ice cream.

Dever also developed wine-infused recipes like the store’s renowned chocolatecovered wine bottles that appeared on the Today Show. The Food Network, The Travel Channel, Wine Enthusiast, and Wine Spectator have also featured the store’s confectionary delights. When Better Homes and Garden magazine asked celebrities about their favorite gifts, Pierce Brosnan said “chocolates from Vintage Sweet Shoppe,” which he served at his wedding. LeAnn Rimes is another fan.

Vintage Sweet Shoppe also has a wine bar for hosting chocolate tastings paired with local wines. Dever uses her experience as a grape grower and scientist to develop fruit-forward flavor profiles in her chocolates. As a result, they are not cloyingly sweet and have bright acidity. Example pairings include Chardonnay with dark chocolate salted toffee bark, SIP Moscato with white chocolate lemon bark and white chocolate strawberry bark, Cabernet

Sauvignon with dark chocolate cherry bark, and Prager Petite Sirah Port with a cocoadusted Cabernet wine truffle. The premier tasting includes four two-ounce wine pours, four chocolates, the Cabernet truffle, and a chocolate-dipped strawberry.

Vintage Sweet Shoppe is open seven days a week, from 8:00 a.m. until 10:00 p.m., delivers locally, and ships nationwide.

FOR MORE INFORMATION

www.vintagesweetshoppe.com WINTER 2021

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NVL shop local spotlight

LIV+ GRACE

SKINCARE Bridging the Gap between Beauty and Wellness  BY ELIZABETH SMITH

Photo by Frank Gutierrez Photography

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IV + GRACE SKINCARE is Napa Valley’s premier, clean beauty skincare brand, Bridging the Gap between Beauty and Wellness. Cindy O’Brien founded LIV + GRACE after 30 years of uplifting women through fashion and beauty as a model, Hollywood make-up artist, and holistic aesthetician in The Napa Valley. She named the company after her daughters, the loves of her life, Liv and Grace.

O’Brien became interested in nontoxic beauty and wellness when she had health challenges that led her to examine her lifestyle, diet, and environmental toxins. Then as she immersed herself in her holistic skincare practice, she quickly uncovered the dark side of the beauty industry--the dirty little secrets that are harmful to our health and our ecosystem.

O’Brien made it her purpose to educate others and developed an exceptional, highly curated collection of products that deliver quick and effective results using the most nutrient-dense, science-backed ingredients to support the body and its natural healing processes.

LIV + GRACE caters to customers who care about maintaining their health and 86

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aging with grace, those who want to live their lives to the fullest. “Our customers do not want to be slaves to beauty, but rather, to look their best without compromising personal health or the health of the planet,” she said.

LIV + GRACE sustainably sources the highest quality botanicals, organics, and nontoxic active ingredients worldwide.

As a holistic aesthetician, O’Brien implements a comprehensive testing and vetting process with both her esthetic clients and her team to thoroughly scrutinize her products from farming to finish for sustainability and adherence to clean beauty standards to ensure they “keep it clean and keep it real.”

The principles of superior quality, tangible results, and the use of ultraclean ingredients that are good for consumers and the planet define the company’s mission. LIV + GRACE helps clients “Clean and Green their Beauty Routine” by adding safer products to their daily skincare regimen that protect and nourish the skin from within and activate the body’s natural healing and protective processes. The outcome will awaken and elicit one’s youthful radiance

at any age without compromising results or one’s health.

By removing the “dirty lotions and potions” – common chemical ingredients like parabens, propylene glycol, phthalates and synthetic fragrances– the company reduces the body's daily toxic chemical load. All LIV + GRACE products are gluten free and animal cruelty free.

“The goal is to protect against toxicity, premature aging and oxidative stress to the skin. You will find everything your skin needs in the LIV + GRACE collection, regardless of age or stage of life, because each product is adjustable, added O’Brien.

“They are made like the world-renowned Napa Valley wines and gastronomies, with nature, science, and art, all blended to perfection,” O’Brien explained.

LIV + GRACE is the exclusive Napa Valley skincare brand for Spa Talisa, Four Seasons Napa Valley, where one can purchase products or enjoy their clean beauty facials.

The company also ships anywhere in the United States.

FOR MORE INFORMATION

www.livandgraceskincare.com

THE CHARACTER

10 BARRELS. OVER 40 YEARS IN THE MAKING. Winemaker Kimberlee Nicholls crafts The Character in the “Right Bank” style, where Merlot takes center stage. Visit our Historic Stone Cellar in St. Helena to sample this extraordinary Bordeaux Blend.

2812 St. Helena Hwy North, St. Helena, CA 94574 707.963.5292 | markhamvineyards.com @markham_vineyards

Markham-ad_Nov21.indd 1

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NVL community

N A PA V A L L E Y E D U C A T I O N F O U N D A T I O N

Leading with Future Generations in Mind  BY LAYNE RANDOLPH

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ennifer Stewart‘s commitment to Napa Valley education is in her bones. She’s a fifth-generation Napa Valley resident who went through the Napa public school system, and today, her son is in elementary school.

Now, as Executive Director of the Napa Valley Education Foundation (NVEF), she works tirelessly to meet the valley’s education needs in ordinary and extraordinary times.

NVEF is the foundation for the future.

Their programs focus on mental health, teacher innovation, career exploration, and music education. “With state and federal funding spread thin, we aim to fill the gaps,” Jennifer explained. “Every dollar that we raise is focused on improving outcomes for Napa County’s public-school students.”

Since her start with NVEF in 2014, Jennifer has increased the organization’s yearly fundraising efforts, growing NVEF’s program budget from $400,000 a year to $2 million a year.

Today NVEF is the largest K-12 serving education nonprofit in Napa County.

During the COVID-19 shutdown, Napa Valley Education Foundation made the strategic decision to merge with NapaLearns, a complementary education nonprofit. The boards of the nonprofits came together upon learning that the Executive Director of NapaLearns, Peg Maddocks, was ready to retire and decided to consolidate the two as one integrated organization with Jennifer at the helm. Some of their programs overlapped, and each was branching out into new initiatives like career readiness.

Jennifer explained, “Career readiness was a new focus for both of us, and that’s where we saw great synergy.”

The merger allows NVEF to expand its role to the entire county of Napa. NVEF had already serviced 87 percent of the students through their work with the county’s largest school district, NVUSD. “Now, with the merger, we are serving all schools in Napa County, that’s 20,000 students and more than 1,000 teachers.

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Photo by Mario Piombo, Napa Valley Education Foundation

“With state and federal funding spread thin, we aim to fill the gaps. Every dollar that we raise is focused on improving outcomes for Napa County’s publicschool students.”

We worked with 28 schools before, and now we will reach all 38 public schools.”

Students and teachers countywide will benefit from NVEF programs. The Napa Virtual Career Academy will ensure that students have access to technical certifications, the Music Connection program will provide 900 music instruments for free or low cost, and students will have expanded access to mental health services at their school sites through the NVUSD Wellness Initiative. In addition, NVEF will continue the NapaLearns Fellows, a program offering Napa County educators the opportunity to earn master’s degrees in Innovative Learning at the Touro University of California. The Digital Innovator Program will continue under NVEF too. Working in partnership with the Napa County Office of Education, the program focuses on training teachers and giving them tools and strategies to engage students in an increasingly digital world.

“We are the maestro making connections to give services,” Jennifer explained.

“We listen to the schools and align our investments, programs, and priorities with their needs.”

Today, Jennifer focuses on making every program stronger. Post-pandemic, there is a massive shift with virtual learning, and schools face new hurdles in dealing with the change. NVEF will do what it can to aid the transition for schools, teachers, and students.

Through the merger, expansion of programs, and changes in teaching and learning methods, Jennifer’s inspiration comes from her father. “My Dad always said, ‘When you make decisions, make them with your grandchildren in mind.’ That’s something I think about every day.”

FOR MORE INFORMATION www.nvef.org

NVL health & wellness

MIND, BODY, and SPIRIT Breathing Day Wellness  BY LAYNE RANDOLPH | PHOTO BY ERIKA COLE PHOTOGRAPHY

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helsea Andre’s Napa-based business, Breathing Day Wellness, has undergone significant transformations in the past year, and more changes are underway.

The yoga and wellness coach had already pivoted several times to meet the distancing protocols over the last 18 months. Her holistic services expanded online during the pandemic, and she began offering meditation and yoga on social media platforms such as Instagram. In addition, she developed the yoga workshop “Home,” which delivered a four-week course every month to detoxify mind and body and align and nurture body and soul. Each week focused on a different theme: Clarify, Attune, Nourish, and Vision.

Chelsea has also been brainstorming and collaborating with fellow movement and healing practitioner Kelli Stuart. Together, they plan to create a communal space where healers and wellness professionals can consolidate their energies and provide a co-op of wellness for mind, body, and soul.

The collective healing space will be up and running in the new year; however, Kelli and Chelsea hope to begin offering a variety of classes this fall. By trying out a range of offerings, they hope to get a sense of community interests and home in on their services when the business officially launches.

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“I’ve spent a lot of years teaching everyday folks like me how to connect with themselves and find peace and calm through accessible, practical tools like kundalini and essential oils. ” The programs will focus on movement, with Kelli leading Pilates and barre classes and Chelsea offering yoga in addition to her coaching, essential oil education, and meditation courses. The two partners also want to add a wide range of healing services to the collective: ayurvedic practitioners, masseuses, lymphatic draining specialists, reflexologists, sound healing practitioners, and expressive movement teachers for classes like belly dancing and ecstatic dance.

Breathing Day Wellness came about in 2013 when Chelsea began offering her wellness coaching and movement courses to

individuals. Chelsea taught dance for over thirteen years, later transitioning to yoga, focusing on kundalini yoga instruction. “I’ve spent a lot of years teaching everyday folks like me how to connect with themselves and find peace and calm through accessible, practical tools like kundalini and essential oils. This connection to ourselves and the planet is so important in our lives right now,” Chelsea shared.

One of Chelsea’s yoga classes uses the moon’s movements to inspire intention setting, journaling, and reflection exercises to heal and remove blockages. Cosmic aspects of the new moon lead the way for movement and kundalini meditation.

“Like the moon, we are ever-changing,” Chelsea explained, “We want to harness that energy and use the power to move forward and to evolve with manifestations.”

With the new year fast approaching, a gift of a day of healing services or a month of meditation classes might be just the thing to start 2022 with an inspired perspective. Chelsea currently offers gift certificates for Breathing Day one-onone yoga, meditation, wellness coaching programs, the Home and Moon workshops, and an introduction to essential oils class.

FOR MORE INFORMATION www.breathingday.com

Customized Health and Wellness in Napa

Bare Health and Fitness  BY LAYNE RANDOLPH | PHOTOS BY NATALIA NICHOLAS

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essa Mini and Matt Kathol spent two years of their young married life on separate ends of the country. Personal trainers and founders of Bare Health and Fitness in Napa, the pair provides on-site, and when requested, traveling personal training and nutrition planning. The two-year separation came about when two clients—a couple—hired them to live in and train them to achieve their goals. The catch?

The husband lived and worked on the West Coast, and the wife lived and worked in New York. So, Tessa went east, and Matt went west.

Matt, a personal trainer, worked with the husband at his home and traveled with him internationally. Tessa worked as the wife’s health advocate and trainer, collaborating with the client’s chef on a personalized nutrition plan and working with Eastern and Western medical professionals to design a tailored health program. Tessa guided her client through daily stretch therapeutics, postural improvements, cardio, and medical issues (under doctor supervision). The health program was so successful that the client resolved some severe medical problems over two years, and now, Tessa follows up with her just once a month.

With Tessa’s experience and education in health and wellness, she can provide clients with a full spectrum of services.

“An important part of the service is that I consult with naturopathic doctors to devise remedies to heal the gut and get rid of bloating and other complaints,” Tessa explained.

After the two-year sojourn, Matt and Tessa settled back in Napa and began brainstorming how to provide the same level of service to a broader clientele. Their in-person, fully staffed facility in downtown Napa offers postural analysis and personal training, but they decided to expand the depth of those services.

They developed a Health Intensive Day, a program that begins with health history, lab work, and surgery reports, followed by a ten-hour, live-in day with the client.

During the live-in day (which can extend to two or three days upon request), the trainers conduct in-person health tests to analyze the client and devise a custom plan. They perform a 90-minute cardio test to determine cardiovascular health and postural analysis to identify musculoskeletal imbalances. They then lead the client through weight training and stretching sessions to assess strengths and weaknesses.

The Health Intensive Day includes nutrition training such as smoothie demonstrations and an informal nutrition seminar that provides tastings for lunch and dinner options to cultivate a healthy and tasteful relationship with food. Finally, a kitchen clean-out helps guide the client to 360degree healthful living.

After the Health Intensive Day, Tessa and Matt outline an all-encompassing view of the clients’ health, and they prescribe personalized guidelines, recommendations, and therapeutic exercises. It may be the most thorough health analysis a client can receive, and it acts as a roadmap to their health and wellness goals.

From there, it’s up to the client. Tessa and Matt can either take a day-to-day, hands-on approach or guide clients along the way with weekly or monthly check-ins. The cost for the one-day evaluation is $2000 and $1000 for each additional day of follow-up.

FOR MORE INFORMATION

tessa@barehealthandfitness.com // 707-337-0634 // www.barehealthandfitness.com WINTER 2021

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NVL money & wealth

Juggling Competing Financial Goals College tuition, retirement saving and more — your financial goals can sometimes seem overwhelming.

This five-step process from Bank of America can help you pursue them all.

Even in your peak earning years, it may not seem like there is enough money coming in to cover your current expenses and save for future needs. How do you juggle all of these competing claims for your financial attention? “It is essential to take a step back and consider all of your goals and values,” says Valerie Galinskaya, a managing director at the Merrill Center for Family Wealth™. She suggests the following five-step process.

Merrill, its affiliates, and financial advisors do not provide legal, tax, or accounting advice. You should consult your legal and/or tax advisors before making any financial decisions.

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Investment products offered through MLPF&S, and insurance and annuity products offered through MLLA.:

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1

Put your values and goals down on paper

Sit down with your family and make a list of what is most important to you. “Your advisor can then help you craft a few short value statements that you can use to guide your family’s financial decisions,” says Galinskaya.

Next, make a list of your goals. Galinskaya recalls one couple who identified raising their children to be independent and resourceful as a core value.

Concerned that their children would not be motivated to work hard if they had everything handed to them, they sat down with their children and talked money sense about how much they would be expected to contribute to their college tuition every year.

the list gets at least three fingers from each person,” says Wesley.

“That way, you are not just getting compromise; you are also building consensus.”

4

Build your investments around your priorities

Work with your advisor to put investment strategies in place to help you pursue your goals.

Start with the essential goals, says Galinskaya. Once you have a solid strategy for funding those, you can create strategies for your important goals and plan for your aspirational goals.

For a goal requiring nearterm funding, you will want to keep the money in a safe, liquid account such as a CD or money market account, says Galinskaya. For goals more than five years away, you may Sort your list adding higher risk/ and how to say no — if family members consider turn to you for financial support. oney sense Prioritize your goals into es- higher reward assets to your sential, important and aspira- portfolio, or opening a 529 edua position provide it.

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When you can’t afford to give, Reconsider your plan ionally,atapproximately • Start saving for retirement and take be lowest among your priorities. outline the reasons for your decision. periodically ults with a retirement Hunter advises that you determine much longevity on advantagehow of having Get family members e Life changes or a unforeseen youan can commit to this purpose without family business is involved, notes dy made early your side.

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• Talk Center totough yourtimes? local Merrill advisor, who intothe director at the Merrill Senior Helpers' new of significant Most important, before you give, be surepotential to set impact growth,” he says. Use this opportunity to explain amount spent by can assist with putting together a for Family Wealth™.

To narrow across of your goals. profits aren’t a ready source aside an emergency fund for yourself to decisions help thatallthe company’s 24/7 in-Home Virtual r early ensure adult children plan to help pursue down Wesley suggests thatyour youislist, will have a comfortable cushion “Alongyour the goals. way, you may likely for gifts or loans.

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Set firm guidelines saying yes.

Decide in important to remember that gifts or loans to round-the-clock care ’t entirely discussed bleak, as the thenMerrill Lynch each familyyou Financial five-step process, will be Advisor advance underand what circumstances would familyyou members will have a direct impact on for your loved one. y adults (72 percent) member votes by raising zero to armed theretirement knowledge F. Gonzales in thewithyour feel comfortable giving Eric or lending money. planning. There might be an five fingers, representing their benefit you need to help you prioritize “If from you’refinancial going to makeNapa, a gift of theoffice money, unwritten fifth rule, says Hunter: “Beware of CA, level of support.

“The process your goals and alignoverly your generous, assets is some advice tousing earlythe occasion think about as a teaching being or you could end up at 707.254.4606 continues until every goal on toward pursuing them.” moment,” suggests Hunter. Without sounding needing financial help yourself.” heir pursuit of financial or eric_gonzales@ml.com. preachy or judgmental, try to explain to your relative how you’ve put yourself in a position to thisTrack assistance. Have you kept your debt ick to provide a budget. under control, and for instance, or lived within your gyour expenses, means or where you canavoided make high-interest credit cards?

“For young adults in the family, this could be a Contact us today to learn more: 707.200.6665 FOR MORE INFORMATION to fundvaluable your goals.

1 lesson,” he says.

Center for Retirement Research at Boston College.

Contact Merrill Lynch Financial Advisor https://www.seniorhelpers.com/ca/napa/ , Does Student Debt Affect Early Career youhigh-interest, expect paid “How back, create loan r debt.“IfPay Ericto F. be Gonzales in the Napa,aCA office at Retirement Saving?” 2018.

All rights reserved. Senior Helpers locations are independently owned and operated. ©2020 SH Franchising, LLC. document,” recommends Joeeric_gonzales@ml.com.

C. Schmieder, 707-254-4606 or ctible debt first (e.g., 2 Age Wave/Merrill Lynch. “The Financial Journey of principal Family Business and then other consultant non-tax of the Parenting: Joy, Complexity and Sacrifice,” 2018.

For more information, contact Consulting Group. This may include details on WINTER 2021 bt (e.g.,how an frequently auto loan).repayments will be made and Merrill Lynch Financial Advisor

re You the “Family Bank”?

2

t of Happiness: Financial Independence

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5

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of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family!

1122 First Street, Napa, CA 94559 707--812--6853 | jaxwhitemulediner.com

NVL dining guide

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

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

AMERICAN

TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and culturally eats originating from Turkeynewest and Greece, lands heralded forfeatures their FIRST &exciting FRANKLIN Downtown Napa’s Marketplace and Deli cuisine and a culture that takes pride in the relationship between mankind and the the best of the Napa Valley. The Marketplace offers a full-service deli and a land! We take our responsibility of ensuring the origins of our ingredients seriously specialty Grocery Store selling local wine and craft beer. The store is filled with and pride ourselves on using local, seasonal and organic fare whenever possible.

grab-and-go or made-to-order sandwiches, salads, and picnic side salads for

you to home enjoy on either of their two patios.

1480 1sttake St, Napa, CAor 94559 707-255-5599 | www.tarlagrill.com

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

JA PA N E S E

I TA L I A N CA' MOMI OSTERIA Providing the Napa Valley with an obsessively authentic Italian experience, Ca' Momi Osteria serves up locally-sourced organic ingredients featured in their historic Italian recipes, certified pizza Napoletana and garden to glass cocktails. Ca’ Momi Osteria also offers tastings of Ca’ Momi Napa Valley and Italian wines plus late night live music each weekend.

EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision EIKO'S Delivering a modern, imaginative twist on traditional Japanese cuifor the menu combines modern and authentic traditional Japanese cuisine including sine, Eiko's menu includes seasonal, fresh sustainable fish and ingredients deseasonal, fresh sustainable fish and ingredients delivered daily from our local markets livered daily from local markets andraw purveyors.

In addition to traditional and purveyors.

In addition to traditional fish preparation, our chefs creates a raw fish preparation, their chefs createbyaour selection of innovative dishes featuring inspired selection of innovative dishes inspired local culture and taste profiles by local culture and profiles featuring Napa as influence and inspiration.

Napa as influence and taste inspiration.

1141 FIRST STREET, NAPA // 707-224-6664 // WWW.CAMOMI.COM

1385Napa NAPA TOWN CENTER, NAPA // 707-501-4444 // WWW.EIKOSNAPA.COM 1385 Town Center, Napa, CA 94559 707-501-4444 | www.eikosnapa.com

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

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.

MULTIPLE LOCATIONS // WWW.SOUTHSIDENAPA.COM

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

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MEXICAN

I TA L I A N

C CASA Offering reimagined Mexican cuisine, C CASA features fresh food crafted with nutrient-packed ingredients sustainably sourced. Handmade tortillas are made from 100% USA grown, non-GMO, organic white corn. C CASA offers a modern and fine casual approach to tacos, salads, quesadillas and rotisserie meats. And everything is 100% Gluten Free! Vegetarian/Vegan offerings available.

FILIPPI’S PIZZA GROTTO For over 15 years, Filippi’s Pizza Grotto has been one of Napa Valley’s favorite Italian restaurants among locals and visitors alike.

Best known for its extensive pizza menu, their dinner entrées include traditional Italian favorites such as Veal Scaloppini, Eggplant Parmigiana and Linguini with Clam Sauce. Soups, sandwiches and gluten-free options are also on the menu.

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

635 FIRST ST, NAPA // OXBOW DISTRICT // 707-254-9700 // REALCHEESEPIZZA.COM

AME R I CA N

AMERICAN

NAPA PALISADES SALOON Located in downtown Napa, Napa Palisades is a local gourmet grub pub serving American comfort food with a twist.

Their full bar serves up their own Napa Palisades Beer Company house brews, over 30 local craft beers and many guest taps. They boast 16 big screen TV’s, weekend brunch and a popular happy hour.

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!

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

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

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AMERICAN

AS IAN F U S ION

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

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.

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

1124 FIRST ST, NAPA // 707- 492-8079 // WWW.NAPANOODLES.COM WINTER 2021

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B RI NG N A PA VA LLE Y to YOUR FRONT DOOR WINTER 2019

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WINTER 2019

Here’s to the holidays in one of the most special places on earth – Napa Valley.

Here’s to the place we get to call home.

In this special time of year, as we gather around our tables

visitnapavalley.com

to celebrate, we raise a glass to the farmers, makers, vintners, and locals who make this valley an exceptional place. We're proud to call you collaborators, partners, neighbors, and friends. Cheers to you. And to the good life we enjoy, together.

Please stop by the Napa Valley Welcome Center to say hi, and shop our special collection of locally crafted goods and gifts.

And scan the QR code to take part in special holiday events across the valley.

Scan for a Holiday Itinerary WINTER 2021

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BY ROUND BARN

LET’S GO HOME NEW HOME FOR THE HOLIDAYS Don’t miss your opportunity to purchase your new home and move-in just in time for the holidays! Terrace at Round Barn in Fountaingrove is excited to welcome you to the neighborhood. We’ve combined farmhouse architecture with modern amenities that include solar, offering the serenity of Sonoma County with convenient access to downtown Santa Rosa’s vibrant night life.

• New Townhomes From the low $700,000s • Decks and Private Courtyard • Solar Included • Community Amenities Include: Clubhouse, Pool, Spa, Cabanas, Parks, Playground and Garden 1,884 - 1,912 SQ. FT. | 3-4 BEDROOMS | 2.5-3.5 BATHS | LOW HOA & NO MELLO-ROOS

TerraceRoundBarn.com | 707-657-3353 | 208 Semillon Lane, Santa Rosa, CA 95403 All renderings, floor plans, and maps are concepts and are not intended to be an actual depiction of the buildings, fencing, walkways, driveways or landscaping. Walls, windows, porches and decks vary per elevation and lot location. In a continuing effort to meet consumer expectations, City Ventures the right to modify prices, floor plans, specifications, options and amenities without notice or obligation. Square footages shown are approximate. *Broker/agent must accompany and register their client(s) with the onsite sales team on their first visit to the community in order to be eligible for any broker referral fee. Please see your Sales Manager for details. ©️2021 City Ventures. All rights reserved.

DRE LIC # 01979736.

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