Inside Napa Valley

inside

Fall 2014

napavalley

• BENICIA

• SAN FRANCISCO

A Publication of Napa Valley Publishing Company

Contents

FALL 2014

22

COMMUNITY 3 Anani Lawson is one of rare breed 8 Napa’s Wood Bender 17 A Lifetime in Hospitality

31

17 Works on Paper

DINING

22 Brunch is Back 31 Local Couple’s New Cookbook 34 Recipes

8

WINE

11 A Day of Peace and Wine 28 A New Wine & Food ‘Village’

3

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African entrepreneur is Bardessono’s wine ace L. Pierce Carson

A

nani Lawson is one of a rare breed.

He may not be the only native of Togo working as a sommelier in the United States but he’s certainly one of very few in that line of work.

While he traces his early wine knowledge to his parents, it was not on his resume when he came to California as a student nearly two decades ago. A certified tennis pro, Lawson was a tennis instructor for a few years at the Sonoma Mission Inn and the old Flamingo Hotel in Santa Rosa when he had a student work permit, he said prior to service in Lucy at Yountville’s Bardessono Hotel. “That was when I first started to work in restaurants. One of my first (hospitality) jobs was working with

Anani Lawson, a native of Togo, is the new sommelier of Lucy Restaurant & Bar in Yountville. Lawson’s experience includes more than ten years at the French Laundry. Lisa James/Register

(former French Laundry general manager) Laura Cunningham at Stars Oakville.”

Lawson enjoyed his taste of the hospitality industry, he recalls.

So, relocating to Portland, Oregon, he continued to teach tennis See ANANI on page 4

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Anani

continued from page 3 but also worked in a popular restaurant in the City of Roses.

Eventually, the tennis lessons were sidelined in favor of food and wine.

His subsequent return to the Napa Valley saw him take on more than a job at St. Helena’s Terra. He also took a bride. Jobs in both Marin County and San Francisco dining spots followed, but his love for wine country prompted Lawson to fax his resume to the Thomas Keller Restaurant Group. “Laura Cunningham remembered me, and invited me to hook up with chef Keller’s group,” he said. “During a follow-up interview we discussed the possibility of my working as a sommelier when a position opened up.”

Lawson worked his way into a dining room captain’s position at the French Laundry, paying close attention to and taking cues from respected sommelier Bobby Stuckey. That paid off, for in 2003 Lawson became a certified sommelier for Keller’s acclaimed Yountville restaurant.

“Thomas was getting ready to open Per Se in New York, so I was sent to New York as part of the opening team,” he recalls.

“If there was one thing I learned from Bobby Stuckey, it was his ability to bring an air of informality to what could be perceived as a formal dining room. And of course, I respected his knowledge of wines of the world. I was inspired to (follow a career path into) wine and becoming a sommelier when I was general manager at the Meeting House in San Francisco because I was also buying the wine for the restaurant. That was just prior to joining the Keller restaurant group.”

Today, Lawson is in charge of a restaurant cellar that lists

Lucy Restaurant & Bar sommelier and wine director Anani Lawson, center, serves a 2011 Obsidian Ridge cabernet to Denver native Don Keeley and his dining companions during their visit to Yountville in May. Lisa James/Register

some 400 wines. “My goal has been to put on wines that people can find (in the marketplace) and afford. We have great cabernets and chardonnays at lower markups. We’re not just a hotel and restaurant but a wine destination as well.”

He wants to impress on area vintners the importance of offering their wines in half bottles (375 ml). “They’re a good way to enjoy wine without making the commitment to drinking a full See ANANI on page 6

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5

Anani

continued from page 4 bottle,” he maintains. “I’ve been trying to get vintners to bottle half bottles for us. So far, El Molino and Tor Kenward have done so and I’m trying to get others to follow suit.”

With executive chef Victor Scargle in charge of the kitchen, Lucy at Bardessono serves breakfast, lunch and dinner daily.

Lawson is on premise for most dinners.

Window on the world Growing up in Togo — a country where 50 different languages are spoken — made for a most interesting childhood, says Anani Lawson. “By the age of three, I was speaking several languages ... French is the official language of Togo.” But its residents also speak English, Arabic and Spanish and two of the most spoken indigenous languages are Ewé and Kabiyé.

Lawson went to high school “and hung out” in Val d’Oise, a Paris suburb populated with African immigrants that reminds him of the Queens borough in New York City. He went to college and law school back in Togo where he focused on international relations. He thought he’d wind up working for the United Nations or the World Bank. As an undergrad, he took on the tasks of accommodations and language training for Peace Corps volunteers coming to Africa.

“I like people,” says the affable sommelier. “I like to make people happy ... in festive environments. Restaurants and hotels are places that allow this. I’m not only the sommelier who suggests wine for the meal but someone who can provide advice to our visitors — recommending places to go wine tasting ... I even conduct tastings for them. I guess I usually overdeliver

The small country of Togo is located in Western Africa sandwiched between Ghana and Benin.

in trying to provide what they want.”

He thanks his mother for opening the entrepreneurial window.

“My mom had a bakery, some restaurants, jewelry stores and even a small transportation company.”

So Lawson has been working to develop apps that will enhance one’s wine experience. “There is nothing more satisfying than finding the perfect wine to go with your meal, except for being able to share the experience with your friends,” he points out on his new app available at the iPhone app store.

“Tipsi helps you do both. The bartender is busy, the sommelier is talking to other customers. My app helps them get some good advice. Drink better, log onto www.gettipsi.com. I’m just trying to democratize wine.”

Lawson is also assisting people who are looking for investment-grade wines. He’s helping develop “a hedge fund that leverages the value of wine to make profits for investors.”

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Napa's ‘wood bender’

Ryan Maas operates Shop 17 on Mare Island in Vallejo. He designs and manufactures high quality furniture from a variety of materials including molded plywood and cold-rolled steel.

J.L. Sousa/Register

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Ryan Maas channels his ancestor’s talent ROSEMARIE KEMPTON

A

s Ryan Maas designs and builds sleek, modern chairs, he often feels like he is channeling his great-grandfather, Jan Maas, “an old Dutchman,” who was a farmer, blacksmith, farm machinery mechanic and inventor.

“I’ve still got a few of his patent applications for farm machinery. My grandfather has described and drawn out a couple of the machines he (Jan Maas) made using various linkages, counterweights, inflating bladders…beautiful machines,” said Maas, with admiration and affection.

In spite of the lure of following in his great grandfather’s footsteps, Maas became an attorney, specializing in construction law. But in his free time, he studied subjects that

The chair Ryan Maas is sitting in a T1, it is 32 inches wide and is a molded plywood shell with a base. J.L. Sousa/Register

would have appealed to his talented ancestor.

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Ryan

continued from page 9 Charles and Ray Eames. They used molded plywood because it was inexpensive compared to traditional techniques. When cheaper methods, like fiberglass and plastic, were discovered the Eames moved on, Maas explained.

Maas became so interested in “picking up where the Eames’ left off” that his wife, Lucretia Maas, encouraged him to “start bending wood.” He credits her unconditional support for his “ability to leave the law” to pursue his true passion.

“I took off after molded plywood like I was researching litigation in law,” he recalls.

His first year as a “wood bender” was mostly theoretical. His quest for more knowledge about making furniture included working with metal as well as wood. He learned how to make leaf springs from a blacksmith, took welding classes and worked on spring steel forms that could be manipulated and locked into different positions.

“My wife said I was going to have to start referring to myself as a wood bending theorist instead of a wood bender. So, I decided to put what I had learned into practice,” he said, laughing.

Maas went to work in the barn on the 7-acre property the couple rented.

Using techniques he had developed, Maas, who plays guitar and banjo, began making custom-molded plywood musical instrument cases as well as larger molded plywood pieces.

During this time, he met Tony Orantes, co-founder of Urban Lab, an architectural metalworking shop that is well established Ryan Maas’ reinterpretation of the iconic Red and Blue chair by Gerrit Rietveld from See RYAN on page 36 1918. J.L. Sousa/Register

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A Day of Peace and wine at Grgich Hills Estate Anne Ward Ernst

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commemorative chardonnay released 38 years to the day of the Judgment of Paris was a tip of the hat, or beret in this case, during an event at Grgich Hills Estate to also say a prayer for peace, and raise some money for a cause that replaces land mines with vines in war torn countries.

See GRGICH on page 12 11

Fouad Twal, Latin Patriarch of Jerusalem toasts with Violet Grgich, vice president of marketing and sales of Grgich Hills Estate during Twal’s July 11 visit where he blessed the Roots of Peace Fountain.

Anne Ward Ernst/ Calistogan

Grgich

continued from page 11 “We have the opportunity today to celebrate something called Roots of Peace,” said Miljenko “Mike” Grgich — wearing his signature beret — to guests who attended the winery’s “Day of Peace” event on May 24 at the Rutherford winery where 5 percent of the day’s sales would be donated to the nonprofit organization that Grgich has been involved with since 1998.

Grgich, who lives in Calistoga, is a native of Croatia. His homeland had an estimated 1.3 million land mines left over from the Balkan War and is one of the countries where Roots of Peace works to turn Mines to Vines.

While Heidi Kuhn, founder of Roots of Peace, works with Pope

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Heidi Kuhn, second from left, founder of Roots of Peace, tosses a coin into the Roots of Peace Fountain at Grgich Hills Estate winery on July 11. She was joined at the winery by Latin Patriarch of Jerusalem, Fouad Twal, far right, in a Bay Area fundraising tour. They are joined by Michael McDonagh, far left, who works with Twal in Jerusalem, and Babk Motie, chief finance officer of Roots of Peace. All the money tossed into the fountain is donated to Roots of Peace for its goal of ridding the world of landmines. Anne Ward Ernst/Calistogan

Francis to bring peace in Bethlehem and Palestine, her daughter Kyleigh Kuhn represented her at Saturday’s event where a white rose bush, a symbol of peace, was planted near the fountain of peace. In 2000, Kyleigh Kuhn, then 13, traveled with Grgich to Croatia to visit children of a school near the heavily mined border of Bosnia-Herzegovina, where land mines would be removed to make way for soccer fields.

“It was a great honor to learn from someone who leads with

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their heart,” said Kyleigh Kuhn of her trip with Grgich.

On a side table sat defused land mines, examples of the types of explosive devices planted across Croatia, Afghanistan, Cambodia and dozens of countries besieged by conflict.

Retired U.S. Army veteran Michael Morgan of Napa had firsthand experience with the types of land mines on display. He pointed out how each of the explosives could be set off and the level of damage that could be inflicted by them. Morgan and his wife, Veronica, are wine club members who just happened to stop in to pick up their shipment and decided to buy tickets for the worthy cause, he said.

Morgan, a huge fan of Mike Grgich, applauded the Paris Tasting Commemorative Chardonnay, calling it a “perfect bottle of chardonnay.”

An Iraq war veteran, Morgan said when he shook the hand of President Ronald Reagan, that may have been the most powerful man he’s ever met, but the diminutive Grgich stands even taller. “(Mike) is the most important man I’ve ever met. I mean, just look at what he’s done,” Morgan said referring to Grgich’s long list of accomplishments.

A museum depicting some of those accomplishments was opened for viewing on the Day of Peace where visitors can read

about the Vintner Hall of Fame inductee, the 1973 Chateau Montelena Chardonnay he crafted that won the Paris Tasting in 1976, and see some of the trophies he has collected over the years housed in a sparkling glass case.

Backdropped by rows of vines and mountain views, the museum building is adjacent to a new patio and lawn area on property the winery recently purchased and renovated, said Violet Grgich.

Mike Grgich started the day’s festivities reminiscing about the rise of California wines’ respectability as a result of the Paris Tasting and subsequent awards won by wines he created and the development of the quality of Napa Valley wines over the years.

“I declare May 24 a day of peace … and wine,” he said.

Grgich Hills Estate wines are organically grown and the winery is solar powered, which are among other environmentally friendly practices, said Ivo Jeramaz, winemaker and Grgich’s nephew.

Diane Baker, actress and board member of Roots of Peace, said the organization looks to take the same care of soil as does the Grgich winery.

“Roots of Peace has taken up that mantle,” she said.

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Guy Barstad:

Guy Barstad, manager of Lucy restaurant at Bardessono, stands against the wall of bamboo that surrounds the Japanese inspired outdoor dining and lounge area. Lisa James/ Register

Four decades of hospitality L. Pierce Carson

W

ith a gift of gab and a gregarious constitution, Guy Barstad made the right choice when he opted for a career in hospitality.

As he turns to page 55 on his birth calendar, Barstad celebrated this summer four decades in the restaurant business, most of them spent in the front of the house marshaling waitstaff to provide diners with memorable wine country dining experiences.

Sure, the Napa native has washed dishes, prepped, bartended and waited tables. But it’s taking charge of the restaurant dining room that makes his blood run hot and his conversation cool.

Barstad was only 14 when he signed on at the oncepopular Carriage House as its dishwasher. The combination watering hole and eatery, located in a former carriage house at the corner of Jefferson and Clay streets, was home away from home for the Napa High School student and then some. Before he knew it, a decade had passed.

“My great-grandparents came here in the late 1930s in what was then a northern area of Napa,” Barstad said.

Recounting his upbringing in Napa, he points out his mother’s family came from the Azores — “she was one of 13 children” — and his dad’s family traces forebears to Norway.

“There’s considerable longevity in the family,” he said.

“My mother’s aunt lived to be the oldest living American.

She died at the age of 114 in 2004. When she turned 100, President George H.W. Bush sent her a birthday card, and she received a congratulatory birthday card from President George W. Bush when she hit 114. Both times she wrote on the back of the card, ‘I did not vote for you,’ and sent them back.”

Considering the time Barstad has spent in hospitality, it seems longevity is a family hallmark.

His start in the restaurant trade comes with a serendipitous anecdote. “I was walking down Elm Street to See BARSTAD on page 18 17

Guy Barstad, manager of Lucy restaurant at Bardessono, has been working in the hospitality industry around Napa Valley since he was 16.

Lisa James/ Register

Barstad

continued from page 17

experience is what I enjoyed. You couldn’t find that everywhere at the time ... you still can’t. That’s my mission now ... I’m trying to bring back a little old school to dining out.”

tell a neighbor that I’d just been hired as a dishwasher at River House when my father’s twin brother drove up,” Guy vividly recalls. “I found you a job,” was what he had to say. “I told him I already had a job ... he said, ‘No you don’t. Get in the car.’ He drove me to the Carriage House. That’s where I started washing dishes at 14. The rest, as they say, is history.”

Barstad loved working with partners Gloria Gutierrez and Edele Vartan. He quickly became interested in cooking, soaking up kitchen techniques like an eggplant. “Food was fantastic there ...

I think a little ahead of its time, with a particular French influence.

Everything was made from scratch ... the Beef Bourguignonne and coquilles St. Jacques. By the time I was 16, maybe 17, I was cooking dinner.”

That’s not all Barstad was doing. Eager to chat up Carriage House clientele, he popped into the bar/restaurant area often, engaging regulars in a variety of topics, getting to know the newcomers who packed the bar area while they waited for satisfied diners to head for the door.

“Then I became old enough to work the front of house ... waiting tables, eventually bartending. That was when I got to work with Pam Dawson — my best friend to this day. Before I knew it, 10 years had gone by and the Carriage House was sold.”

Barstad had seriously considered architecture as a career choice. But he also had a yen to become a photographer for Playboy magazine. “I went to the J.C. (Napa Valley College) and took some photography classes ... but being a photographer cost serious money. I was making pretty good money back then, so I had to choose.

“I stayed in the (hospitality) business because I could interact with people. That’s my thing ... personalizing the dining

Moving on Mustards Grill was a relatively new dining destination at the time and Barstad was hired on as bartender. “I was there one week and the owners said that I knew more people coming through the door than they did. So they offered me a management position which I held for six years.”

He left Mustards Grill to work at another new dining magnet, Piatti Sonoma. Giovanni Scala, who opened the Yountville trattoria of the same name and managed the burgeoning Piatti empire, asked Barstad to manage the Sonoma store. “That’s where I met my partner, David Aten (who owns and operates David Aten Events).”

Barstad spent a dozen years with the Piatti organization — 1990-’95 in Sonoma, 1995-’97 in Mill Valley and 1997-2001 in Yountville. Restaurateur Greg Cole hired him away to manage Cole’s Chop House in Napa.

Napa caterer Melissa Teaff invited him to join her operation a few years later. “That was a new challenge for me for it meant doing some cooking which I hadn’t done since those days at Carriage House ... so I accepted.”

He also spent a couple of years with Zinsvalley — “a family run business where I fit in perfectly,” he said.

Barstad is restaurant manager today at Lucy in Yountville’s Bardessono hotel, working with acclaimed chef Victor Scargle and sommelier Anani Lawson. He’s been on staff since the spring of 2013.

“It feels like being back at Piatti,” Barstad noted, reflecting on his latest assignment. “Victor Scargle is awesome, the leader of a hard working team. We’re a hotel, lounge and restaurant — constantly something’s going on. Because we’re a hotel, we serve three meals every day.

18

“Everyone on our team has the same objective — providing great service and food. Returning guests become members of our family. There’s no room for pretense ... everyone is treated as a friend. I have one guest who’s been in 75 times.

“We can keep track of our guests thanks to Open Table.

I fought it at first because I like to talk on the phone. But Open Table gives us so many details (about guests). We can congratulate them on their birthdays and anniversaries ... we even know their dogs’ names. I can’t live without it now.”

Barstad’s never regretted his career choice. “A disgruntled guest is a challenge to me. I take a guest who’s having a bad experience to the point that he or she compliments me with a hug on the way out the door.”

Working as a restaurant manager, he admitted that “you hear everything ... some people think you know everything. In this business, you have to know what to say as well as what not to say.”

great evening.”

His thoughts turned to the winter of 1985 when he was a manager at Mustards Grill. “Because the weather was really bad, we had a skeleton crew on. Even with the bad weather, seated in the dining room were vintners Robert Mondavi, Carl Doumani and Dan Duckhorn ... and a lot of other heavy hitters.

“My mother, the goddess, called to tell me they were about to close Highway 29 (due to rising floodwaters) ... that we should all leave. I checked — she was right. So I went into the dining room to tell everyone about the road closure and that I wanted our staff to be able get home.

“Bob (Mondavi) said I should box everything up and he invited all of us to come up to his house — including the staff.

They finished dinner with Bob opening up and pouring a lot of his great wines. We had a great time ... a rainy flood became instead great fun. We were there until 3 a.m., until the rain let up.

I got home some time before dawn.”

Memorable evenings When he’s not at Bardessono, Barstad enjoys spending time What were some of his most memorable dining experiences? with his partner of 20 years. “David and I are getting married Barstad brought up the evening that San Francisco Chronicle in February at City Hall in San Francisco with a few friends in restaurant critic Michael Bauer had booked a table at Piatti attendance. Then we’ll come back to the house (on the banks of Sonoma. “Everybody was up in arms when they heard he was Napa Creek) and have a big party for our friends.” coming in,” he recalled.

Barstad is also fond of three golden retrievers who answer It was a night when several VIPs had also booked tables for to the names of Pam Dawson and Juliette — respective best dinner. “Seated at separate tables were Val Diamond (star of friends of Guy and David — and Barbara Jean, Guy’s mother.

‘Beach Blanket Babylon’), Steve Silver (creator of ‘Beach Blanket “We often get away to Nevada to visit friends,” he added. “We Babylon’) and Kenny Loggins. They were passing wine and food also like to cook dinners at home. We both like old movies and to each other’s tables. Seated right in the middle of this was concerts, so you can find us often at the Uptown Theater and Michael Bauer. In his review he said the vibe (at Piatti Sonoma) City Winery.” was so good diners had to have a good time there. That was a

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'Works on Paper':

Wayne Thiebaud at the Napa Valley Museum Rosemarie Kempton

T

he years have not dampened Wayne Thiebaud’s passion for his art or his zest for perfecting it.

At age 94, the American painter, who was awarded the National Medal of Arts by President Bill Clinton in 1994 and inducted into the California Hall of Fame in 2010, believes that he is finally producing his finest work.

In a phone interview this summer from his Sacramento home, Thiebaud talked about the current exhibit of his work, “Wayne Thiebaud: Works on Paper,” at the Napa Valley Museum through Sept. 14, as well as the work he is doing now.

He is happy to have the collection of his prints and drawings, representing work from 1948–2004 at the Napa Valley Museum. The exhibition includes work on loan from the collection of the University Library Gallery at CSU at Sacramento.

“I like people to get pleasure from my work, to enjoy it — even smile,” Thiebaud said.

“In ‘Tide Lines,’ the painting I’m working on now, people of all ages are walking on a beach,” he said “They are walking along lyrical lines that take on a life of their own.”

If he could keep only two pieces of art from the body

of work that he has created from six decades of painting and printmaking, he said it would be “Tide Lines” and “Woman With a Hat,” a painting he recently completed.

Although his prior work has brought him fame and a national following, he has little interest in what he did in the past. His focus in entirely on what he is doing at this stage of his life.

“I guess I’m a little self-critical of my work, but sometimes I wonder why I even did them,” he laughed, referring to his former work.

He is best known for his paintings and printmaking of common objects such as ice cream cones, watermelon, gumball machines, cakes, pies and lipsticks. His sweets won the hearts of the public with their nostalgic imagery, compositions, vibrant color and thick textured paint.

When his work appeared in the historic 1962 Sidney Janis Gallery exhibition in New York, Pop Art became popular and Thiebaud gained national recognition.

Included with Roy Lichtenstein, Andy Warhol and other pop artists in the “New Paintings of Common Objects” exhibit in Pasadena the same year, Thiebaud was labeled 20

a pop artist — but he is uncomfortable with that label “I’ve never been happy with any reference to pop art,” he said.

“I came on the scene at the time.”

He considers himself a realist, following a time-honored tradition of painting, who is free to explore traditional subjects from people to landscapes and cityscapes.

In his youth, Thiebaud loved cartooning and got a summer job at Walt Disney Pictures when he was 16 years old. He earned $14 a week making “in-betweeners” of Jiminy Cricket, Goofy and Pinocchio.

“I learned a great deal from the older cartoonists (at Disney),” he said. “They were very important influences on me but I was fired for trying to start a union there so I was there only briefly.”

Later, he worked as a cartoonist and designer in both New York and California for over a decade, with a stint from 1942 to 1945 serving in the First Motion Picture Unit of the United States Army Air Forces.

Returning to civilian life, Thiebaud went back to school and then became an instructor at UC Davis, where he was a major influence on art students through the 1970s.

“I’ve taught art over 50 years,” he said with a voice that conveyed the strength of a much younger man.

He gives today’s budding artists the same advice he gave his former college students.

“Work harder, stay at it longer, go to museums and study the incredible painters in art history who have gone before us,” he advises. “You do it out of love. If you develop a love for doing it, and do it as well as you can, opportunities will open up.”

His work is collected by some of the finest museums in the country including the Crocker Art Museum, the San Francisco

Museum of Modern Art and the Museum of Modern Art in New York.

Reactions by patrons to the Thiebaud exhibition, since it opened June 29, at Napa Valley Museum have been very positive, according to museum exhibitions and development coordinator Meagan Doud.

“Thiebaud’s art resonates with everyone,” said Doud. “The familiarity of his subjects — cake, desserts and gumballs — make his art accessible and enjoyable for all who view it.”

The selection, arranged by Thiebaud and his son, Paul Thiebaud, is the first of its kind at the museum.

“This exhibition really is a wonderful teaching tool,” Doud said.

“Generally, prints are made with multiple layers of color, so when the piece is finished, no one but the artist has seen the countless steps involved in a single print’s production.”

“Thiebaud, however, would oftentimes save individual print layers in order to give form to process. A good example of this is the Neapolitan Cake series at the back of the gallery consisting of 17 process prints and one final color trial proof,” she continued. “Viewers are able to see the 17 individual layers that go into the final, complete print.”

Labels throughout the gallery explain printmaking terms such as aquatint, linocut, woodblock, serigraph, etching, soft-ground, hard-ground.

“Thiebaud worked in such a wide variety of printmaking styles that it’s important to recognize the sometimes subtle differences that make printmaking such a diverse art form,” Doud said.

For information, visit NapaValleyMuseum.org or call 707-9440500.

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Brunch is back

in the Napa Valley Paul Franson

T

he custom of eating brunch, an elegant late-morning breakfast, seems to have originated in New Orleans, like so many food things.

Some say it was perfected at Brennan’s in New Orleans where Eggs Benedict and Champagne were the standard.

I can remember when my father was getting his master’s at Tulane University in New Orleans, and my parents would have brunch at the Court of Two Sisters.

My two sisters and I weren’t invited. We had cereal at home.

I started appreciating brunch later, particularly at Brennan’s in Dallas, which unlike the one in New Orleans, was still owned by the Brennan family.

Some people prefer a brunch buffet with a tablebreaking assortment of dishes, and you can find that in the Napa Valley at Brix and Silverado Resort, with Siena at the Meritage Resort offering such a choice, although the entrees are extra, you hardly need them.

Many restaurants in the Napa Valley serve early

lunches or late breakfasts on Sunday, some on Saturday, too. The offerings range from classic brunch dishes to traditional breakfast offerings and some that would be as appropriate for dinner.

This being Napa, many of the chefs feel they must “improve” on classics. I still think Eggs Benedict and Champagne — or California sparkling wine — can’t be beat.

Others, like Lulu’s at 1313 Main in Napa, are adding distinctive specials, like a Bloody Mary bar, wheeled up to diners’ tables.

To find out who is serving brunch this summer, I sent out an email survey, and the following list includes those who responded that they are serving brunch.

And for those who prefer to make their own Sunday brunch I’ve included a few of my own favorite recipes (page 35).

22

Calistoga All Seasons Bistro & Catering All Seasons Bistro & Catering serves brunch on weekends.1400 Lincoln Ave.; 942-9111; allseasons@att.net Brannan’s Grill Brannan’s Grill offers breakfast (some call it brunch) on Saturday and Sunday from 10 a.m to 1 p.m. featuring lemon, cornmeal and marscapone pancakes, chorizo benedict on cornmeal muffins with jalapeño hollandaise and other breakfast favorites, including with sidewalk table seating. 1374 Lincoln St.; 707-942-2233; BrannansCalistoga.com Calistoga Kitchen Calistoga Kitchen is open for Sunday brunch from 9:30 a.m. to 3 p.m. 1107 Cedar St. at Lincoln Avenue; 707-942-6500; CalistogaKitchen.com St. Helena Archetype Archetype serves brunch on Saturday and Sunday from 9 a.m. to 2:30 p.m. Menu items include Sierra morel mushroom omelet, Liberty Farm duck confit and buttermilk waffles, chorizo flautas and corned bee shortrib hash. 1429 Main St.; 707-968-9200; ArchetypeNapa.com Farmstead at Long Meadow Ranch Farmstead at Long Meadow Ranch serves Sunday brunch starting at 11 a.m. They suggest starting with brunch cocktails such as the Bacon Bloody Mary, Farmstead Margarita with housemade sour mix, or mimosa with California orange juice.

Some brunch highlights include “Big Easy” beignets with

bourbon caramel sauce, Long Meadow Ranch grass-ed steak and eggs, smoked pork and grass-fed beef hash, biscuits and “life everlasting” sausage gravy with farm egg, Farmstead Benedict and Dungeness crab and bay shrimp Louie. 738 Main St.; 707-963-4555; LongMeadowRanch.com The Grill at Meadowood The Grill at Meadowood serves brunch every Saturday and Sunday from 7:30 a.m. to 4:30 p.m. The brunch menu features both breakfast and lunch items all-day, including classic Eggs Benedict, huevos rancheros with black beans and a crispy corn tortilla, Wagyu burger, and heirloom tomato salad with Meadowood garden basil and shaved prosciutto. 900 Meadowood Lane; 707-938-3144; Meadowood.com Rutherford Auberge du Soleil Auberge du Soleil Restaurant serves brunch on Saturday and Sunday from 11:30a.m. to 2:30p.m. The cuisine features regional products accented with Mediterranean flavors.

Its specialty dishes include seared ahi tuna with butterball potatoes, snap peas, Niçoise olives and a crispy soft egg; grilled asparagus, prosciutto, radicchio, faro with saba vinaigrette and wild shrimp risotto, English peas, bacon, mint with yuzu emulsion. Three courses are $60.180 Rutherford Hill Road; 707963-1211; AubergeduSoleil.com See BRUNCH on page 25

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Brunch

continued from page 23 Yountville Ad Hoc Ad Hoc serves brunch on Sundays from 10 a.m. to 1 p.m.

It’s a three-course, family style meal, with a changing menu, for $34 per person. 6476 Washington St.; 707-944-2487; AdHocRestaurant.com Brix Brix has a classic Sunday brunch buffet from 10 a.m. to 2:30 p.m. The price is $42.50 for adults, $21 for children 7-12 and free for children 6 and under. Coffee and tea is included. No a la carte menu is available. Reservations are recommended. 7377 St. Helena Highway; 707-944-2749; Brix.com Lucy at Bardessono Lucy at Bardessono serves brunch Saturday and Sunday from 11:30 a.m. to 2.30 p.m. They offer fresh juices from their juice bar as well as garden-inspired dishes, brioche French toast, spinach or turkey omelette, duck confit hash, a classic breakfast and a Lucy bagel Benedict. 6526 Yount St.;707-204-6030; Bardessono.com Redd Redd serves brunch every Sunday from 11 a.m. to 2:15 p.m. including steamed pork buns; oysters on the half shell; hamachi sashimi; smoked salmon and scrambled eggs; shrimp and pork potstickers; yellowfin tuna tartare; Gulf shrimp and grits; poached eggs and corned beef hash; buttermilk pancakes;

Hangtown fry omelette; huevos rancheros; and Redd lobster club. 6480 Washington St.; 707-944-2222; ReddNapaValley.com Napa Alexis Baking Company ABC serves brunch every Saturday and Sunday. They typically offer 8 specials in addition to their regular breakfast menu. They don’t have a printed menu but post the menus on Facebook each week. ABC also offers bubbly in various forms — Mimosas, Dahlias (made with cranberry juice), Prosecco and beers. They make espresso drinks with Mr. Espresso coffee oak roasted in Oakland. 1517 Third St., Napa; 707-258-1827; AlexisBakingCompany.com Angele Restaurant + Bar Angele serves brunch on Saturday and Sunday from 10:30 a.m. to 3 p.m. 540 Main St., Napa; 707-252-8115; AngeleRestaurant.com Compadres Rio Grille Compadres serves breakfast on Saturday and Sunday from 8 a.m. to 2 p.m. Some of the selections include traditional huevos rancheros, bistec hash, chorizo con papas, chorizo con huevos, chil, aquiles with or without eggs, breakfast burrito, breakfast ensalada, scrambles, omelets, French toast relleno and fresh fish loco moco. They also feature a “make your own” Bloody Mary bar. 505 Lincoln Ave. 707-253-1111; CompadresRioGrille.com Grace’s Table Grace’s Table serves brunch every weekend. It uses locally See BRUNCH on page 37

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Cairdean: A new wine and food ‘village’ opens in St. Helena Lisa Stockon

W

hen Stacia Williams, co-founder of and winemaker at Cairdean Estate, decided to start a winery with her husband, Edwin, she said she envisioned something small. “I thought we’d do that quintessential vineyard estate where you support yourself through other investments,” she explained.

Four years after moving from Fresno to Napa Valley, the couple is in the midst of building more than 17,000 square feet of caves and a winery with a permit to produce 50,000 gallons annually. Currently custom crushing, Cairdean makes about 5,000 cases of wine, but Williams said they plan to grow into their full permit capacity over time. The production facilities sit atop a 50 acre estate vineyard at the base of Spring Mountain and are adjacent to an additional 7-acre parcel that is soon to be a complete “village” of wine, food and enjoyment thanks to the rare Commercial Limited permit attached to the property. The site on 28

Highway 29, which has almost finished undergoing its transformation, is the former home of the St. Helena outlet mall.

Guests tasting through the wide breadth of Cairdean wines in the newly opened public tasting room will soon have the chance to learn more about sensory evaluation in the Redolent Sensory Experience space.

Wine club members have access to a private tasting facility of their own.

The Rosgal Mercantile, which is tentatively scheduled to open in August, will sell home wares and gift items.

Coffee, espresso, pastries, prepared lunch items

and picnic supplies will be available at Butterscots, the deli/ bakery on the property, which opens onto a trellis-covered patio overlooking the central courtyard. The picnic grounds were recently redone and a multi-use space is still being constructed.

Dinner is served nightly at the new restaurant, The Farmer & The Fox, which opened on June 6.

Williams said going from the singular vision of a small winery to the multi-faceted undertaking they are now running was all serendipitous. “After looking at what was on the market, I decided I wanted to start from scratch,” she explained of her initial search for winery property.

According to Williams, the 50-acre vineyard that they purchased in 2010 had not been on the market in more than 30 years. Less than a year after the acquisition, she noted that the shopping center became available as well. Williams said they were inspired to make the second purchase because they knew that whatever happened on that land would have an effect on them.

Additionally, while she was studying winemaking at Fresno State, Williams said she had to create a winery design plan, in which she had included a restaurant. “So, it was probably in the back of my mind,” she said.

Williams described The Farmer & The Fox as “a Northern California take on a classic British gastropub.” Despite having no culinary or hospitality experience, the proprietors, whose backgrounds are in software engineering and aerospace engineering, respectively, do have a solid confidence in their ability to be successful with Cairdean Estate. Aside from Williams’ training as a winemaker, she said the key is assembling the right team. That meant hiring Executive Chef Joseph Humphrey to oversee the restaurant, deli andbakery.

“I immediately felt at ease. He’s so calm,” Williams said of meeting Humphrey. Aside from his demeanor and skills in the kitchen, Williams highlighted Humphrey’s experience opening restaurants such as The Restaurant at Meadowood and Dixie in San Francisco, as well as serving as executive chef at Auberge du Soleil, among others.

Williams said she wants both eateries to appeal to locals and

The tasting room at Cairdean is part of a new food and wine complex opening in the former St. Helena outlets center. Kristen Newsom

tourists alike. She explained that the team has worked to create a menu, wine list, corkage policy and standards for customer service that will make everyone feel welcome and comfortable.

She also hopes the valley’s residents will make Butterscots their morning stop for coffee and a place to enjoy breakfast and lunch.

Williams said she wants people to feel happiness and friendliness when they the estate, which is fitting since Cairdean is the Scottish Gaelic word for “friends.” She credited her husband with finding the name and said it perfectly captured her belief that wine is meant to be shared with friends.

Drawn to the familiarity and warmth of a small town, Williams said she wants to create that kind of feel for everyone who visits Cairdean. “That’s the way I like to live my life and I want to provide that for others as much as I can. We think about every detail and how it will affect the guest,” she added. It’s for this reason, Williams said, that they decided to own all of the businesses in the village. “We wanted to control the guest experience.” This included everything from the hours of operation to how people are greeted.

More information can be found at CairdeanEstate.com.

Cairdeen includes a restaurant, the Farmer and the Fox, which opened last week. Kristen Newsom 29

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Cookbook inspired by local couple’s cooking school in San Miguel

Natasha Biasell

F

or Napa residents Hugh Carpenter and Teri Sandison, the Mexican city of San Miguel del Allende is much more than a travel destination. It has inspired a series of cooking schools and now a cookbook, “Mexican Flavors: Contemporary Recipes from Camp San Miguel.”

See COOKBOOK on page 32

31

Cookbook

continued from page 31 Carpenter, a master cooking teacher, and Sandison, an award-winning photographer, have joined forces on their 16th cookbook, a culinary and cultural journey through the streets of the UNESCO World Heritage city. Packed with 115 recipes and 130 photographs, the book aims to teach the American cook to use locally available ingredients to create fresh and flavorful dishes with a Mexican flair.

Mexico’s allure began for the couple long ago when the two traveled during their high school and college years, but it was in September 2000 when the love affair with San Miguel was sparked.

“What started as a quick pit stop with friends turned into five nights of parties, exploring cobblestone streets, and the purchase of a historic colonial home,” said Carpenter. They visited often, and in 2006 they offered their first of many six-day cooking schools in San Miguel.

“Hugh and I both fell in love with San Miguel – its warm and friendly people, the sense of history, the grand architecture, and the vibrant art scene,” said Sandison, whose pictures punctuate the recipes with local color. “With this new book, we want to share our knowledge of the rich history of the region, along with the charms of the contemporary life.”

With the growing influence of Mexican food in mainstream markets throughout California, one of Carpenter’s goals as author is to combat the myth that ingredients are hard to

Hugh Carpenter. submitted photo

32

Teri Sandison. submitted photo

find. “What was true 30 years ago is no longer the case,” said Carpenter. “Most of the recipes in ‘Mexican Flavors’ use ingredients that can be found locally.”

The book’s introductory chapter, Flavor Building Blocks, defines key ingredients and gives tips on variety, sourcing, storage, and preparation. The book continues with a wide variety of core recipes, appetizers, regional classics, salads, soups, seafood, meats, sides, desserts and drinks.

“The book has a wide range of recipes from very simple marinades and salad dressings, to recipes that will be more stimulating for the good home cook.,” said Carpenter. “My favorite recipe is the banana salsa because it’s a taste surprise – the sourness of lime, the floral element of the cilantro, and the heat from Serrano chiles is a perfect flavor backdrop for diced bananas. Try it at a dinner party and there won’t be any left.”

Carpenter has built his career on adding innovative twists to classic international dishes and this newest work is in this same vein; refreshing dishes with contrasting flavors and bold colors that capture the essence of Mexican cooking. In true Carpenter style, unexpected combinations abound when racks of lamb are seasoned with coffee, chiles, and chocolate, or when Vietnamese rice paper is filled with shredded apple and chipotle chile.

After 38 years of teaching more than 100,000 students, Carpenter continues to solidify his writing and teaching style in the culinary realm; innovative fusions, rigorous testing methods and thorough recipes.

“I approach recipe writing the way a nation drafts a treaty – every bit of work makes a difference,” said Carpenter, who indicates ways to prepare in advance and specific yields for each recipe. “I leave nothing to chance.”

Carpenter’s book “Pacific Flavors” received the International

Association of Cooking Professionals “Best Asian Cookbook” award in 1988, “Chopstix” was nominated Most Beautiful Cookbook of 1990, and “Fusion Food Cookbook” was nominated for a James Beard award in 1994.

Sandison’s attention to detail in her photographs match Carpenter’s fail-safe recipes. She earned the Who’s Who of Cooking Platinum Plate award as Best Food Photographer in 1989, the IACP nomination for Best Food Photography in 1990, and a James Beard Award nomination in 1995.

The couple’s working relationship goes beyond Carpenter developing the recipes and Sandison producing the photography. “Every recipe concept is discussed, the merits of each are evaluated and taste-tested together many times,” said Carpenter. “We have very similar tastes and we make a great team. It’s a true collaboration, and ultimately one with very few disagreements.”

“Mexican Flavors” ($35) was released on Aug. 12 by Andrews McMeel Publishing and is available online. It can also be purchased in person at two book signings in the Napa Valley; Aug. 24 at Robert Mondavi Winery from 3- 4:30 p.m., and Sept.

13 at Cakebread Cellars from 11 a.m. to 2 p.m.

“Imagine two fabulous artists in one book; Hugh with his creativity exiting south of the border, his cookery on a new trail, and Teri with her fabulous, evocative photography,” said Margrit Mondavi. “[The book is] an absolute winner! An absolute must to add to our collection of treasures.”

Mexican Seafood Ceviche is one of the recipes found in ‘Mexican Flavors’ and can be found on the next page. submitted photo

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RECIPES Mexican Seafood Ceviche

From "Mexican Flavors: Contemporary Recipes From Camp San Miguel" by Hugh Carpenter and Teri Sandison, Serves 6-10 as an appetizer It’s important to use “flawlessly fresh” fish. The fish is “cooked” by soaking in lime juice for 5 hours, and then tossed with extravirgin olive oil, Serrano chilies and other seasonings. Placed on a little guacamole at the fat end of endive leaves, this recipe is a color, texture and taste marvel. You can substitute other fish such as tuna, swordfish and sea bass. Or spoon the ceviche and guacamole on crackers.

1/4 pound fresh salmon filet, skinned and pin bones removed 1/4 pound fresh bay scallops 1/2 cup lime juice, freshly squeezed 1 Tbsp. finely minced ginger root 1 clove garlic, minced 1 Serrano chili minced including the seeds 3 to 4 tablespoons chopped cilantro sprigs 1 small whole green onion, minced 1/4 cup chopped red pepper 1/4 cup extra-virgin olive oil 1 tsp. freshly grated nutmeg 1/2 tsp. salt 1/2 cup homemade guacamole, separate recipe 16 endive leaves Cut salmon crosswise in ¼ inch slices; then cut lengthwise in ¼ inch slices, making little ¼ inch pieces. Mound scallops together and cut into thin slices – these do not have to all be the same size.

Place salmon and scallops in a bowl. Cover with lime juice.

Refrigerate 5-6 hours.

Combine ginger, garlic, chili, cilantro, green onion, red pepper, olive oil, nutmeg and salt. Cover with plastic, pressing plastic across the surface, and refrigerate. Make guacamole. Separate endive cups. Can be completed 8 hours before serving.

Serving: Drain salmon and scallops. Stir seafood into the ginger-cilantro mix. Stir to evenly combine.

Place about 1 teaspoon guacamole at the fat end of each endive leaf. Add ceviche. Arrange on a serving platter.

Refrigerate. Can be done 3 hours before serving. Serve accompanied by cocktail napkins.

Guacamole Everything depends on the quality of the avocado. Avoid Florida avocados as they don’t have the essential buttery taste.

Avocados from Chile are picked too under-ripe. Buy avocados from California and Mexico. Avocados are extremely sensitive to frost and thus are grown in a very narrow band around the world. There are dozens of varieties of avocado grown in Mexico ranging from softball size to ones just slightly larger than your thumb.

If you are unsure of the quality of the avocado, buy a couple of extra in case the flesh is streaked with gray or brown. Pick avocado that has a slight “give” when gently pressed with your fingers. If not used that day, then store avocados in the refrigerator, using these within a few days.

As a boy, I was always told that placing the avocado seed on top of the guacamole prevents discoloration. This is a myth except for the guacamole lying just underneath the seed! To prevent discoloration, always stir in lime juice, and press plastic wrap across the exposed surface. Refrigerated, guacamole will keep its bright color for several days.

Great guacamole should have a little texture so avoid the food processor. Just mash the avocado with the tongs of a fork. And please don’t turn guacamole into a sort of “garbage” dish by adding all sorts of extras such as chopped tomato, celery, or oddities such as sliced grapes! It’s the buttery avocado taste and 34

texture that should dominate.

Lastly, great guacamole depends on having the perfect level of salt. I always enlist dinner guests to help me taste-test. There is never a shortage of volunteers!

3 avocados, ripe 2 whole green onions, chopped 2 cloves garlic, minced 1 Serrano chili, minced including the seeds 2 Tbsp. chopped cilantro, optional Juice from 2-3 limes 1/2 tsp. salt Cut avocados in half. Remove the seed. With a spoon, scoop out the flesh. Then mash the avocados with the tongs of a fork. Combine all ingredients in a bowl. Stir. Taste. Adjust the seasonings for salt, limes, chilies.

If making this more than 1 hour in advance, press plastic wrap across the guacamole and refrigerate. The guacamole will stay perfectly green for 2 days.

Variation Garnish with crumbled goat cheese, queso fresco, or Crema Mexicana.

RECIPES

Classic Eggs Benedict

4 English muffins 8 slices Canadian bacon 8 poached eggs (see following recipe) 1 cup or so Hollandaise sauce (see following recipe) 8 slices black truffle or black olive (optional)

Split and toast muffins. Heat bacon (microwave is OK). Place a slice of bacon on each muffin, add poached egg and then 2-3 Tbsp. Hollandaise over each. Add optional garnish.

Foolproof Hollandaise Sauce Many home cooks are intimidated by Hollandaise sauce, and the traditional method using a double boiler is tricky, though it makes the best sauce. It’s easier and faster to use a blender, but best of all is an immersions blender with a cup that just fits its business end. My blender came with one. But there’s a trick that’s not in the cookbooks, one I learned from Kenji Lopez-Alt at his great website, Serious Eats. The trick is to add a little water.

Melissa Clark of the New York Times does the same thing with mayonnaise, which is made with oil instead of butter.

Put egg yolk, water, lemon juice and salt in the bottom of the cup. Briefly whip until well combined.

Melt butter. I place it in a glass measuring cup in the microwave for about 30 seconds or melted.

Place blade of immersion blender in the cup. With the blender running, slowly pour the melted butter into cup. Add optional ingredients if desired. Keep warm (a thermos works well).

Makes 1-1/2 cup Perfect poached eggs Forget the vinegar and add salt to the water for flavor. The trick is to heat the egg for 20 seconds in the simmering (not boiling) water before cracking it. Make sure the water is deep enough to cover the eggs.

If you’re just poaching one egg, you can crack it into a “whirlpool” you’ve stirred with a spoon.

Corned Beef Hash

Corned beef hash is best made with leftover fresh-cooked corned beef, but you can use other leftover beef. The canned corn beef is best left to your dog. Russet potatoes are best for this dish, as Yukon gold and new potatoes are too sweet.

2 cups cubed cooked beef 2 medium cubed peeled baked or steamed potatoes (about 2 cups) 1 medium onion chopped (preferably sweet) 1/2 chopped ripe (red) bell pepper or mixed red and green (optional) 2 Tbsp. vegetable oil 1 tsp. flour 1/2 cup beef broth Heat oil and add beef, potatoes, onion and pepper if using.

Sauté for a few minutes until hot and the onion is starting to brown slightly. Sprinkle flour over mixture and stir. Cook for a couple minutes, then add beef broth and stir until it thickens.

Let hash brown if desired, flipping (best to add more oil), then serve with poached eggs.

Serves four.

Tortilla Española

The classic Spanish egg, onion and potato cake is a little tricky unless you know the secret. Use lots of good olive oil, and mix the eggs with the hot potatoes and onions off heat before returning to the skillet. Finishing it in the oven is a lot safer than flipping it, even using a plate.

1/4 cup Spanish or other mellow olive oil (divided) 4 medium russet potatoes, peeled, quartered, and thinly sliced (1/8 in) preferably with mandolin 1 medium Spanish onion, peeled, halved, and thinly sliced 1 red bell pepper halved and thinly sliced (optional) 6 eggs Salt and pepper to taste Heat oven to 375 degrees.

Heat 3 Tbsp. olive oil in 8 or 10 in. nonstick skillet. Add potatoes, onions and peppers if using. Sauté, stirring until potatoes are soft and all vegetables are starting to brown, 3 to 5 minutes.

Meanwhile, beat eggs with salt and pepper in separate large pan. Add hot potato mixture and stir so all vegetables are coated with eggs. Add rest of olive oil to skillet and pour in egg and potato mixture. Level mixture and cook on medium heat until sides are starting to firm, then place in oven until top is brown and the tortilla is cooked through but not hard. Remove from oven. Let sit for a few minutes, and slide onto plate. Cut into wedges to serve. Often served at room temperature in Spain.

Serves four to eight.

35

Ryan

continued from page 9 in the Bay Area. The two Napa residents decided to team up to make furniture in Shop 17 on historic Mare Island.

“I’ve been very lucky to work with Tony and the other craftsmen I’ve met on Mare Island,” Maas said. “This select group of craftsmen is capable of building anything out of wood or metal.

Shop 17, an outgrowth of Urban Lab, is a design-build wood and metal shop producing high-quality furniture on Mare Island.

It collaborates with a hand-picked selection of designers, artists and craftsmen.

The shop is well-lit with natural light streaming in because three of the four walls are glass windows. It is filled with chair parts, plus equipment Maas has designed, built and acquired.

An enormous press, dominating a portion of his shop, is his favorite acquisition. “I found the press in Oakland and hauled it in on a flatbed truck,” he said. “I love the press. It looks like a huge Moai statute, like you’d find on Easter Island.”

One of the most challenging parts of manufacturing laminated products is doing it in a way that’s “quick and repeatable,” he explained. “That’s where a 10-foot tall, 8000 pound platen press comes in handy.”

In building chairs, Maas said he feels a deep connection to his Dutch heritage.

Most of the tools he uses were passed down from his grandfather, Egbert Maas, who had learned how to use them from his inventor father (Jan Maas). “Grandfather Egbert” used these tools in his mechanic shop in the Dutch community of Lynden, Washington, where he also served as mayor.

The chairs Maas makes typically use metal bases with various seats and backs like molded plywood, barrel staves, leather or reclaimed rubber.

The metal bases are bent by hand using various bending jigs and fixtures Maas designed to do the work.

He currently carries close to a dozen designs, including the famous 1917 Bauhaus “Red Blue” chair by Rietveld. Designs include a variety of materials, colors and upholstery options which can be viewed on his website www.shop17mareisland. com.

“My focus is sustainable design,” he said. “I don’t think anybody deserves design that isn’t sustainable — rich or poor.”

He uses reclaimed materials “harvested” from his immediate surroundings. Some of his designs, such as the Judah chair, named for his five-month old daughter, are made with reclaimed and laminated wine barrel staves.

“I don’t think any of us were prepared for the color variation we were able to get out of the barrel staves,” he said. “Aging oak in wine creates a variegated patina that couldn’t be matched any other way.”

A pair of chairs designed and manufactured by Ryan Maas of Shop 17 on Mare Island in Vallejo.

The Vallejo, left, made of repurposed wine staves and cold-rolled steel and the Soscol, right, uses reclaimed conveyor belt rubber and cold-rolled steel.

J.L. Sousa/Register 36

Ryan Maas of Shop 17, works in his Mare Island workshop in Vallejo. He designs and manufactures furniture from a variety of materials, including molded plywood and cold-rolled steel. J.L. Sousa/Register

The rubber used in his chairs is from conveyor belt rubber used to unload sand from the barges outside the window of his shop.

“People like the chairs because they use reclaimed materials but look clean and modern,” he said.

“In the design world, chairs are generally accepted as one of the more challenging endeavors,” he continued. “Like an instrument case, they need to be light weight, well designed and capable of withstanding abuse.”

Maas’s chairs are available through designers, select stores and online. They are carried at West End in Napa and in The Gardener in Berkeley and Healdsburg. For more information, go to Shop17MareIsland.com.

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Brunch

continued from page 23 sourced and seasonal ingredients. The brunch menu features a large variety of items including; iron skillet cornbread with lavendar honey butter, yogurt and fruit parfait, tuna nicoise, locally farm eggs any style. 1400 Second St. 707-226-6200; GracesTable.net Fish Story Fish Story serves brunch every Sunday from 11:30 a.m. to 2:30 p.m. They offer a raw bar, appetizers, entrees, specialty drinks and free corkage. Entrees are $13-$24 with specialties like scrambled egg tartine,; stuffed French toast; eggs Benedict; confit wild salmon salad; shrimp Nicoise; and Pacific true cod fish & chips. 790 Main St., Napa; 707-251-5600; FishStoryNapa. com Kitchen Door Kitchen Door at the Oxbow Public Market offers brunch on Saturdays and Sundays from 10 a.m. until 2 p.m. The all-day menu is also available. Some of the offerings include the more traditional such as buttermilk pancakes and corned beef hash with poached eggs plus twists such as breakfast carpaccio served with two fried eggs and the breakfast Kobe burger with fried egg and bacon. Oxbow Public Market, 610 First St., 707226-11560; KitchenDoorNapa.com

975 Clinton St.; 707-666-2383; NapaValleyBistro.net Oenotri Oenotri serves brunch on Saturdays and Sundays from 10 a.m. to 3 p.m. It includes Oenotri’s classic selection of pizza, antipasti, primi, and contorni featuring more breakfast-friendly flavors (eggs, hash, etc.), as well as a pasticceria selection of pastries. 1425 First St. 707-252-1022; Oenotri.com Siena at The Meritage Siena at The Meritage Resort and Spa serves brunch Sunday from 9:30 a.m. to 2 p.m. for $38. Sample offerings include a buffet of fresh fruit, smoked salmon, antipasto, local cheese, salads, freshly baked pastries and our delectable desserts and include champagne, orange juice and coffee plus eggs Benedict, quiche, omelets, grilled Angus burger or seared local sea bass.

Entrées items are sold individually. 875 Bordeaux Way; 707-2511950; TheMeritageResort.com Silverado Resort and Spa Silverado Resort and Spa serves a classic full buffet Saturday and Sunday from 7 to 11:30 a.m. Ingredients are seasonally fresh and local, served indoor and outdoor with mimosas and Bloody Marys are available. It’s $23. The Grill features a Bloody Mary Bar every Saturday and Sunday for $11. 1600 Atlas Peak Rd. Napa; 707-257-0200; SilveradoResort.com Torc Torc serves brunch Saturdays and Sundays from 10:30 a.m. to 2 p.m. Brunch dishes highlight the bounty of the area with subtle international influences. The brunch menu includes dishes like a Wild Mushroom Benedict with Little Farm Eggs, Schmitz Ranch beef short rib hash, Parisian Croque Madam, and tempura soft shell crab. The restaurant serves coffee, espresso and mimosas made with Cava and fresh squeezed orange or grapefruit juice.

1140 Main St.; 707-252-3293; TorcNapa.com

Lulu’s Kitchen at 1313 Main LuLu’s Kitchen at 1313 Main serves Sunday brunch from 10 a.m. to 2 p.m. The menu is highlighted by an extensive Bloody Mary Bar. Guests choose from offerings of the day offered tableside. Eight rotating brunch entrees are also available from the menu. The opening menu highlights include avocado, bacon and crabcake Benedict, Salisbury steak ‘n’ eggs and cioppino crêpe. The Bloody Mary bar will be offered tableside and mixed to order, offering an array of garnishes. Mimosas are made with The Westin Verasa a choice of orange, pomegranate, or passion fruit juice and other Bank Café and Bar, which reflects the casual side of Ken options are apple-milk punch and dry hopped cider. 707-258Frank’s renowned La Toque kitchen, serves a three-course 1313; 1313 Main St. 1313Main.com brunch menu until 3 p.m. Seating is available both in the lobby Napa Valley Bistro bar and outdoors on the patio facing the nature preserve and the Napa River. Among the menu items are Huevos Benedictios, Napa Valley Bistro serves Sunday brunch from 10 a.m. to 2 p.m. Brunchspecialties include Bistro Benedict, Smoked Salmon poached eggs on a corn muffin topped with a Hollandaise sauce Benedict, brioche French toast, huevos rancheros, Chesapeake flavored with a chipotle adobo sauce and chorizo; and the Eggs, buttermilk pancakes, chilaquiles and chorizo, spinach and Foragers Omelet made with seasonal wild mushrooms. 1314 fontina cheese omelet and a mini breakfast for children under 10. McKinstry St., 707-257-5151; LaToque.com/bankbar The Bloody Mary Bar at LuLu’s Kitchen offers an extensive selection of ingredients.

37

Where in the World is INV? Send us your pictures.

Whereâ&#x20AC;&#x2122;s INV? Wherever you are! If you want to see you your picture in the pages of INV, please email napaprod@napanews.com Attn.: INV with your high resolution photos (of you and INV). Remember to include full names of everyone in the photo, left to right; where and when it was taken; and the town where you live.

While anchored off Catalina Islandâ&#x20AC;&#x2122;s Camp Fox, where the Harvest and Redwood students attend science camp, (L to R) Kay Soper, Dawn Soper Lyon, Matt Soper, Suzanne Soper, Bob Soper and Justin Soper catch up on Napa news!

Text me at (707) 738-9211

Your destination delicatessen The best Napa Valley picnics start with our legendary deli sandwiches. Â Â? Â? Â? Â?Â? Â? Â? Â Â? Â?

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38

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

1313 Main

1313 Main Street Napa, CA 94559

707.258.1313

Ad Hoc

6476 Washington Street Yountville, CA 94599

707.944.2487

Alex Italian Restaurant

1140 Rutherford Road Rutherford, CA 94573

707.967.5500

Alexis Baking Company

1517 Thrid Street Napa, CA 94559

707.258.1827

All Season’s Bistro

1400 Lincoln Avenue Calistoga, CA 94515

707.942.9111

Calistoga Inn, Restaurant & Brewery

1250 Lincoln Avenue Calistoga, CA 94515

707.942.4101

Ana’s Cantina

1205 Main Street St. Helena, CA 94574

707.963.4921

Ca ’Momi (Oxbow Market)

610 First Street, #10 Napa, CA 94559

707.257.4992

Andie’s Cafe

1042 Freeway Drive Napa, CA 94559

707.259.1107

CC Blue Sushi Bar & Restaurant

1148 Main Street St. Helena, CA 94574

707.967.9100

Angèle

540 Main Street Napa, CA 94559

707.252.8115

Celadon

500 Main Street, Ste. G Napa, CA 94559

707.254.9690

Armadillo’s

1304 Main Street St. Helena, CA 94574

707.963.8082

Checkers Restaurant

1414 Lincoln Avenue Calistoga, CA 94515

707.942.9300

Auberge du Soleil

180 Rutherford Hill Road Rutherford, CA 94573

707.963.1211

Cindy’s Backstreet Kitchen

1327 Railroad Avenue St. Helena, CA 94574

707.963.1200

Azzurro Pizzeria & Enoteca

1260 Main Street Napa, CA 94559

707.255.5552

Cole’s Chop House

1122 Main Street Napa, CA 94559

707.224..6328

Bank Cafe & Bar at the Westin

1314 McKinstry Street Napa, CA 94559

707.257.5151

Compadres Rio Grille

505 Lincoln Avenue Napa, CA 94558

707.253.1111

BarBersQ

3900-D Bel Aire Plaza Napa, CA 94559

707.224.6600

Cook St. Helena

1310 Main Street St. Helena, CA 94574

707.963.7088

Bistro Don Giovanni

4110 Howard Lane Napa, CA 94558

707.224.3300

Cucina Italiana

4310 Knoxville Road Napa, CA 94558

707.966.2433

Bistro Jeanty

6510 Washington Street Yountville, CA 94599

707.944.0103

Cuveé Napa

1650 Soscol Avenue Napa, CA 94559

707.259.0969

Boon Fly Café

4048 Sonoma Highway Napa, CA 94559

707.299.4870

Don Perico Mexican Restaurant

1025 First Street Napa, CA 94559

707.252.4707

Bosko’s Trattoria

1364 Lincoln Avenue Calistoga, CA 94515

707.942.9088

Downtown Joe’s

902 Main Street Napa, CA 94559

707.258.2337

Bottega Ristorante

6525 Washington Street Yountville, CA 94599

707.945.1050

Eiko’s

1385 Napa Town Center Napa, CA 94559

707.501.4444

Bouchon

6534 Washington Street Yountville, CA 94599

707.944.8037

Emmy Lou’s Diner

1429 West Imola Avenue Napa, CA 94598

707. 224.6339

Bounty Hunter Wine Bar & Bistro

975 First Street Napa, CA 94559

800.943.9463

Etoile

1 California Drive Yountville, CA 94599

800.736.2892

Brannan’s Grill

1374 Lincoln Avenue Calistoga, CA 94515

707.942.2233

Farm at The Carneros Inn

4048 Sonoma Highway Napa, CA 94559

707.299.4882

Brix

7377 St. Helena Hwy Yountville, CA 94558

707.944.2749

Farmstead

738 Main Street St. Helena, CA 94574

707.963.9181

Buckhorn Grill

1201 Napa Town Center Napa, CA 94558

707.265.9508

Fazerrati’s Pizza Restaurant

1517 West Imola Avenue Napa, CA 94558

707.255.1188

Buster’s BBQ

1207 Foothill Blvd Calistoga, CA 94515

707.942.5605

Filippi’s Pizza Grotto

645 First Street Napa, CA 94559

707.254.9700

Buttercream Bakery & Diner

2297 Jefferson Street Napa, CA 94558

707.255.6700

Fish Story

790 Main Street Napa, CA 94559

707.251.5600

Cafe 29

3000 Highway 29, Ste. B St. Helena, CA 94574

707.963.9919

Firewood Cafe

3824 Bel Aire Plaza Napa, CA 94559

707.224.9660

Cafe Sarafornia

1413 Lincoln Avenue Calistoga, CA 94515

707.942.0555

French Laundry

6640 Washington Street Yountville, CA 94599

707.944.2380

Flatiron Grille

1440 Lincoln Avenue Calistoga, CA 94515

707.942.1220

French Blue

1429 Main Street St. Helena, CA 94574

707.968.9220

RESTAURANT

ADDRESS

PHONE

39

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

Frida’s Mexican Grill

1533 Trancas Street Napa, CA 94558

707.252.3575

Fume Bistro & Bar

4050 Byway East Napa, CA 94558

707.257.1999

General Store Cafe

540 Main Street Napa, CA 94559

707.259.0762

Gillwoods

1313 Main Street St. Helena, CA 94574

707.963.1788

Golden Harvest

61 Main Street St. Helena, CA 94574

707.967.9888

Goose & Gander

1245 Spring Street St. Helena, CA 94574

707.967.8779

Gott’s Roadside

933 Main Street St. Helena, CA 94574

707.963.3486

Gott’s Roadside (Oxbow Market)

610 First Street Napa, CA 94559­

707.224.6900

Grace’s Table

1400 Second Street Napa, CA 94559

707.226.6200

The Grill at Silverado Resort

1600 Atlas Peak Raod Napa, CA 94558

707.257.5400

Grille 29 at the Embassy Suites

1075 California Blvd Napa, CA 94559

707.253.9540

Highway 29 Cafe

101 Cafe Court Napa, CA 94503

707.224.6303

Hog Island Oyster Co. (Oxbow Market)

641 First Street Napa, CA 94559

707.251.8113

Hurley’s Restaurant & Bar

6518 Washington Street Yountville, CA 94599

707.944.2345

Hydro Bar & Grill

1403 Lincoln Avenue Calistoga, CA 94515

707.942.9777

Il Posto

4211 Solano Avenue Napa, CA 94558

707.251.8600

JuJu’s

3375 Old California Way Napa, CA 94558

707.226.6537

Kitani Sushi

1631 Lincoln Avenue Calistoga, CA 94515

707.942.6857

La Condesa Napa Valley

1320 Main Street St. Helena, CA 94574

707.967.8111

La Prima Pizza

1923 Lake Street Calistoga, CA 94515

707.942.8070

La Prima Pizza

1010 Adams Street St. Helena, CA 94574

707.963.7909

La Taquiza Fish Tacos

2007 Redwood Road Napa, CA 94558

707.224.2320

La Toque

1314 McKinstry Street Napa, CA 94559

707.257.5157

Las Palmas

1730 Yajome Street Napa, CA 94559

707.257.1514

Lucy Restaurant

6526 Yount Street Yountville, CA 94599

707.204.6030

Market

1347 Main Street St. Helena, CA 94574

707.963.3799

40

RESTAURANT

ADDRESS

PHONE

Meadowood Napa Valley

900 Meadowood Lane St. Helena, CA 94574

707.963.3646

Mini Mango Bistro

1408 Clay Street Napa, CA 94559

707.226.8886

Model Bakery (Oxbow Market)

644 First Street, Bldg B Napa, CA 94559

707.259.1128

Model Bakery 1357 Main Street St. Helena, CA 94574 707.963.8192 www.themodelbakery.com Molinari Caffe

815 Main Street Napa, CA 94559

707.927.3623

Morimoto

610 Main Street Napa, CA 94559

707.252.1600

Mount St. Helena Brewing Co.

21167 Calistoga Street Middletown, CA 95461

707.987.3361

Mustard’s Grill

7399 St. Helena Hwy Yountville, CA 94599

707.944.2424

Napa Valley Wine Train, Inc.

1275 McKinstry Street Napa, CA 94559

707.253.2111

Oakville Grocery

7856 St. Helena Hwy Oakville, CA 94562

707.944.8802

Oenotri

1425 First Street Napa, CA 94559

707.252.1022

DINING DIRECTORY RESTAURANT

ADDRESS

PHONE

RESTAURANT

ADDRESS

PHONE

Olive Tree Inn

221 Silverado Trail Napa, CA 94558

707.252.7660

Soo Yuan Restaurant

1354 Lincoln Avenue Calistoga, CA 94515

707.942.9404

Oxbow Chesse Merchant (Oxbow Market)

610 First Street Napa, CA 94559

707.257.5200

Small World

932 Coombs Street Napa, CA 94559

707.224.7743

Pacific Blues Cafe

6525 Washington Street Yountville, CA 94599

707.944.4455

Squeeze Inn Burgers

3383 Solano Avenue Napa, CA 94558

707.257.6880

Pacifico Restaurante Mexicano

1237 Lincoln Avenue Calistoga, CA 94515

707.942.4400

Sushi Mambo

1202 First Street Napa, CA 94559

707.257.6604

The Pear Southern Bistro

720 Main Steet Napa, CA 94599

707.256.3900

Sweetie Pies

520 Main Street Napa, CA 94559

707.257.7280

Pearl, The Restaurant

1339 Pearl Street, Ste. 104 Napa, CA 94559

707.224.9161

Tacos La Playita

1851 Old Sonoma Road Napa­, CA 94558

707.257.8780

Pica Pica Maize Kitchen (Oxbow Market)

610 First Street Napa, CA 94559

707.251.3757

Taqueria Rosita

1214 Main Street Napa­, CA 94559

707.253.9208

Pizzeria Tra Vigne

1016 Main Street St. Helena, CA 94574

707.967.9999

Taqueria Rosita 2

3427 Broadway Street American Canyon, CA

94503 707.644.8226

Press

587 St Helena Hwy St. Helena, CA 94574

707.967.0550

Tanya’s Taqueria

601 Jefferson Street Napa­, CA 94558

707.224.9000

Puerto Vallarta Restaurant

1473 Lincoln Avenue Calistoga, CA 94515

707.942.6563

Tarla Mediterranean Grill

1480 First Street Napa, CA 94559

707.255.5599

Redd

6480 Washington Street Yountville, CA 94599

707.944.2222

Taste of Himalayas

376 Soscol Avenue Napa, CA 94559

707.251.3840

Redd Wood

6755 Washington Street Yountville, CA 94599

707.299.5030

Terra

1345 Railroad Avenue St. Helena, CA 94574

707.963.8931

Red Hen Cantina

4175 Solano Avenue Napa, CA 94558

707.255.8125

Thai Kitchen Restaurant

1222 Trancas Street Napa, CA 94558

707.254.9271

Red Rock Cafe

1010 Lincoln Avenue Napa, CA 94558

707.226.2633

That Pizza Place

1149 Main Street St. Helena, CA 94574

707.968.9671

Red Rock North

4084 Byway East Napa, CA 94558

707.253.2859

Tra Vigne Restaurant

1050 Charter Oak Avenue St. Helena, CA 94574

707.963.4444

Ristorante Allegria

1026 First Street Napa, CA 94559

707.254.8006

Trancas Steakhouse

999 Trancas Street Napa, CA 94558

707.258.9990

Ristorante La Strada Italian Cuisine

6240 Napa-Vallejo Hwy American Canyon, CA

94503 707.226.3027

Uva Trattoria

1040 Clinton Street Napa, CA 94559

707.255.6646

Royal Oak

1600 Atlas Peak Road Napa, CA 94558

707.257.5400

Vercelli Ristorante Italiano

1146 Main Street St. Helena, CA 94574

707.963.3371

Rutherford Grill

1180 Rutherford Road Rutherford, CA 94573

707.963.1792

Villa Corona

3614 Bel Aire Plaza Napa, CA 94558

707.257.8685

Siam Thai House

1139 Lincoln Avenue Napa, CA 94558

707.226.7749

Villa Romano

1011 Soscol Ferry Road Napa, CA 94558

707.252.4533

Siena Restaurant at the Meritage Resort & Spa

875 Bordeaux Way Napa, CA 94558

707.251.1950

Wah Sing Chinese Restaurants

1449 West Imola Avenue Napa, CA 94559

707.252.0511

Solbar at Solage Calistoga

755 Silverado Trail Calistoga, CA 94515

707.226.0800 866.942.7442

Yountville Deli

6498 Washington Street Yountville, CA 94599

707.994.2002

ZuZu

829 Main Street Napa, CA 94559

707.224.8555

SEE YOUR DINING LISTING HERE

Call Norma Kostecka at 707.256.2228 or email nkostecka@napanews.com

PREMIUM POSITIONS AVAILABLE

Contact Norma Kostecka, Advertising Director at 707.256.2228 or email nkostecka@napanews.com 41

MAPS

In the late 1970s, the Bureau of Alcohol. Tobacco and Firearms decided to allow viticultural areas to be used as appellation of origin on wine labels. Napa Valley wineries realized the information would be valuable to wine drinkers, allowing them to better identify a region where winegrapes are grown.

American Viticultural Areas (AVAs) are geographic areas distinguishable by soil, climate and/or history. Those elements can yield characteristics to an area’s crop, imparting identifiable characteristics to the wine. The Napa Valley Viticultural Area has gained a worldwide reputation for growing premium wine varieties.

Under the warm afternoon and cool evenings of the midvalley, Bordeaux varietals — cabernet sauvignon, semillion and sauvignon blanc — grow best. In the cooler Carneros region Burgundian varieties — pinot noir, chardonnay — flourish. To help wine consumers identify California’s most premium grapegrowing region, the state legislature requires that any AVA totally surrounded by the Napa Valley wine appellation can only use its name in conjunction with Napa Valley on a label. Thus we find Stag’s Leap District and Napa Valley appearing on wine bottles in which at least 85 percent of its grapes are grown in the Stag’s Leap appellation.

Within the Napa Valley AVA lie 15 of these “subappellations”. Each has been approved or is pending approval by the federal government as possessing distinct characteristics.

42

The life of wine begins in the soil: Describing napa valley’s appellations Howell Mountain This elevated district gained its grapegrowing reputation in the 1870s and continued until Prohibition, then renewed its viticultural heritage in the 1960s.

Spring Mountain District Viticulture was established here in the 1870s. Its soils are distinct even from the land to its north on Diamond Mountain.

Its eastern exposure translates to cool, wet winters and warm, dry summers. Its temperature range is less than in St. Helena.

St. Helena This AVA lies within a narrow portion of the upper Napa Valley. The resulting interaction of climatic factors affect grapes grown in this floor area.

Within its boundaries from Bale Lane to the north and Zinfandel Lane to the south, there is a fairly uniform steep gradiant.

Chiles Valley In the mid-1800s, the Mexican government gave a land grant to Joseph Ballinger Chiles.

And that land lies within this AVA in which vineyard was one of its earliest agricultural operations. The soil, climate and elevation present a microclimate unique from the Napa Valley.

Rutherford This area gained a world reputation for its “Rutherford Dust” which imparts earthy qualities to cabernet sauvignon.

Oakville This mid-valley area is warmer than the area to its south but still enjoys cool evenings thanks to the valley’s proximity to the San Pablo Bay. Its soils flow from the Mayacamas to the west and the Vaca Range to the east. They meet at the Napa River. The result: good drainage and gravelly soil. Cabernet sauvignon grows well here.

Atlas Peak Elevated from 760 feet to 2,663 feet on the Vaca Range, it is described as “an elevated valley surrounded by volcanic mountains of relatively shallow relief.”

Mt. Veeder One of the largest AVAs inside the Napa Valley appellation, this 15,000-acre area rises to 2,677 feet on the eastern slope of the Mayacamas mountains. It has a variety of soil types, all distinct from the valley floor as well as the Sonoma side of the mountain range.

Yountville This AVA encompasses about 8,260 acres of which nearly 2,500 acres are planted to grapes.

The AVA gained federal approval earlier this year at which time it held within its borders seven wineries and 43 growers.

Stags Leap District This AVA contains 2,700 acres with only half of that planted to grapes, primarily cabernet sauvignon. It’s tucked into a three-mile by onemile area bordering the Silverado Trail and defined by the jagged outcroppings of the Vaca Range to the east, the Napa River to the west and south.

Oak Knoll District Established in 2004, his appellation with 3,500 acres of vines is at a low elevation just north of the city of Napa. Cool, coastal breezes extend the growing season and offer what some consider the perfect balance of hot and cool climates. A wide variety of grapes are grown in this versatile area.

Los Carneros Perhaps the coolest area in the Napa Valley, this land slopes to the San Pablo Bay, just three miles away. The rocky, clay loam creates a grape with intense flavors. The area is best known for its pinot noir. Boundaries of the Carneros AVA extend into

*Refer to map on previous page Sonoma County.

Wild Horse Valley Like Carneros, this AVA crosses county lines. It encompasses a valley 5.3 miles long and 1.67 miles at its widest. First planted in grapes in 1881, its climate is influenced by the bay and ocean winds.

Napa Valley Boundary lines follow the Napa County lines except for the eastern portion near Lake Berryessa. The AVA includes the areas historically linked to Napa Valley wine growing tradition.

Diamond Mountain This district is located entirely in Napa County in the Mayacamas mountain range, east of Calistoga. It is comprised of 5,300 acres of which 464 acres are planted vineyards. Grape farming in this AVA began in 1863, and some of the world’s finest wines are produced here because of the uniqueness of soil and climate conditions.

Calistoga Daytime summer temperatures peak above 100° (37°C) and fall to low 40s° (7°C) at night, due to cool marine air drawn into the Valley from the northwestern hills. Cool afternoon and evening breezes continue the process, and on clear nights are assisted by cold air sliding down the mountainsides to the valley floor.

Coombsville Like Los Carneros, the Coombsville area receives less rain than many other Napa Valley appellations, with an average yearly rainfall under 25 inches. Most vineyards in Coombsville are planted at elevations between 100 and 500 feet. The soil is primarily volcanic rock and alluvial deposits from the Vaca Range. Coombsville became an official appellation in late 2011.

Five Generations of Artisan Winemaking

Today, we grow our grapes and live our lives sustainably.

We encourage you to recycle and tread lightly on the Earth.

Tasting Fee Waived with $30 Purchase

The Pestoni Family 1929

Rutherford Grove Winery Picnic Grounds, Bocce, Animal Friendly 1673 St. Helena Highway, Rutherford, CA 94573 (707) 963-0544 • www.RutherfordGrove.com Hours: 10:00 a.m. – 4:30 p.m.

43

MAPS

44

NAPA VALLEY WINERIES

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In the Redwood Plaza next to Vallergas Market Solano Ave.

3379 Solano Ave. • Napa Phone: 707-257-1888

45

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

13 Appellations

A Dozen Vintners Wine Tasting

4006 Silverado Trail Napa, CA 94558

866.484.4783

Bennett Lane Winery

3340 Highway 128 Calistoga, CA 94515

877.MAX.NAPA

3000 St. Helena Hwy N. St. Helena, CA 94574

707.967.0666

Beringer Vineyards

2000 Main Street St. Helena, CA 94574

707.967.4412

Acacia Vineyard

Ackerman Family Vineyards

Adams Ridge Winery

Adastra Vineyards

Aetna Springs Cellars

2750 Las Amigas Road Napa, CA 94559

707.226.9991

Black Stallion Winery

4089 Silverado Trail Napa, CA 94558

707.253.1400

2101 Kirkland Avenue Napa, CA 94558

707.226.6600

1075 Buchli Station Road Napa, CA 94559

800.654.WINE

3181 Kingston Avenue Napa, CA 94558

707.226.3185

190 Camino Oruga, Suite 5 Napa, CA 94558

800.499.2366

2545 Las Amigas Road Napa, CA 94559

707.255.4818

975 Deer Park Road St. Helena, CA 94574

707.963.5411

7227 Pope Valley Road Pope Valley, CA 94574

707.965.2675

945 Deer Park Road St. Helena, CA 94574

800.514.4401

Ahnfeldt Wines

Alatera Vineyards

Allora Wines

Alpha Omega

Altamura Winery

P.O. Box 6078 St. Helena, CA 94574

707.965.2675

4006 Silverado Trail Napa, CA 94558

707.258.1454

2170 Hoffman Lane Yountville, CA 94599

707.944.2620

3233 Sage Canyon Road St. Helena, CA 94574

707.963.2435

3244 Ehlers Lane St. Helena, CA 94574

707.963.6071

820 Greenfield Road St. Helena, CA 94574

707.963.2155

1155 Mee Lane Rutherford, CA 94574

707.963.9999

Bouchaine Vineyards

Bourassa Vineyards

Bremer Family Winery

Broman Cellars

Brookdale Vineyards

Brown Estate

Buehler Vineyards

Buffalo’s Shipping Post

2471 Solano Avenue Napa, CA 94558

707.266.7942

1700 Wooden Valley Road Napa, CA 94558

707.253.2000

1108 Deer Park Road St. Helena, CA 94574

800.752.9463

Amezetta

Anderson’s Conn Valley Vineyards

Andretti Winery

1099 Greenfield Road 707.963.1460 St. Helena, CA 94574

2591 Pinot Way St. Helena, CA 94574

707.963.7181

3800 Langtry Road St. Helena, CA 94574

707.963.1616

8300 St. Helena Hwy. Rutherford, CA 94573

800.588.0298

Antica Napa Valley

Burgess Cellars

Cafaro Cellars

Cain Vineyard & Winery

Cakebread Cellars

Calafia Cellars

Caldwell Vineyard

629 Fulton Lane St. Helena, CA 94574

707.963.0114

169 Kruezer Lane Napa, CA 94559

707.255.1294

Cardinale Estate

Cartlidge & Brown

Carver Sutro

Casa Nuestra Winery & Vineyards

7600 St. Helena Hwy Oakville, CA 94562

800.588.0279

680 Rossi Road St. Helena, CA 94574

800.946.3497

4162 Big Ranch Road Napa, CA 94558

888.460.8463

3700 Soda Canyon Road Napa, CA 94558

707. 257.8700

Arger-Martucci Vineyards 1455 Inglewood Avenue

St. Helena, CA 94574

707.963.4334

Artesa Winery

Astrale e Terra

Atalon

August-Briggs Winery

1345 Henry Road Napa, CA 94559

707.224.1668 or

5017 Silverado Trail Napa, CA 94558

707.255.1134

3299 Bennett Lane Calistoga, CA 94515

800.224.4090 707.254.2140

333 Silveraro Trail Calistoga, CA 94515

707.942.4912

Baldacci Family Vineyards

Ballentine Vineyards

Barlow Vineyards

Barnett Vineyards

Beaucanon Estate

Beaulieu Vineyard

6236 Silverado Trail Napa, CA 94558

707.944.9261

2820 St. Helena Hwy N. St. Helena, CA 94574

707.963.7919

4411 Silverado Trail Calistoga, CA 94515

707.942.8742

4070 Spring Mountain Road St. Helena, CA 94574

707.963.7075

1006 Monticello Road Napa, CA 94558

205 Jim Oswalt Way, Suite B 707.552.5199 American Canyon, Napa 94503 3106 Palisades Road Calistoga, CA 94515

707.942.1029

3451 Silverado Trail North St. Helena, CA 94574

707.963.5783

Castello di Amorosa 4045 N. St. Helena Hwy Calistoga, CA 94515 707.967.6272 www.castellodiamorosa.com

Caymus Vineyards

8700 Conn Creek Road Rutherford, CA 94573

707.967.3010

707.254.1460

Ceja Vineyards

1016 Las Amigas Road Napa, CA 94559

707.255.3954

1960 St. Helena Hwy Rutherford, CA 94573

707.967.5230

Chappellet Vineyard

1581 Sage Canyon Road St. Helena, CA 94574

707.963.7136

Bell Wine Cellars

6200 Washington St. Yountville, CA 94599

707.944.1673

Charbay

4001 Spring Mountain Road St. Helena, CA 94574

707.963.9327

Benessere

1010 Big Tree Road St. Helena, CA 94574

707.963.5853

Charles Krug Winery

2800 Main Street St. Helena, CA 94574

707.967.2229

46

NAPA VALLEY WINE DIRECTORY WINERY Chateau Boswell

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

707.963.5472

Dutch Henry Winery

4310 Silverado Trail Calistoga, CA 94515

707.942.5771

Chateau Montelena Winery 1429 Tubbs Lane

Calistoga, CA 94515

Chimney Rock Winery 5350 Silverado Trail

Napa, CA 94558

Cliff Lede Vineyards 1473 Yountville Crossroad

Yountville, CA 94599

Clos Du Val 5330 Silverado Trail

Napa, CA 94558

Clos Pegase Winery 1060 Dunaweal Lane

Calistoga, CA 94515

Cloud View Vineyards 1677 Sage Canyon Road

St. Helena, CA 94574

Conn Creek Winery 8711 Silverado Trail

St. Helena, CA 94574

707.942.5105

Eagle Eye Winery

Eagle and Rose Estate

Ehlers Estate

Elan Vineyards

Elke Vineyards

6595 Gordon Valley Road Napa, CA 94558

707.427.1600

1844 Pope Canyon Road Pope Valley, CA 94567

707.965.9463

3222 Ehlers Lane St. Helena, CA 94574

707.963.5972

4500 Atlas Peak Road Napa, CA 94558

707.252.3339

2210 Third Avenue Napa, CA 94558

707.246.7045

2100 Hoffman Lane Napa, CA 94558

707.944.2900

4040 Spring Mountain Road St. Helena, CA 94574

707.963.1300

Continuum

Constant Diamond Mountain Vineyards

Corison Winery

Cuvaison Estate Wines

6795 Washington Street Yountville, CA 94599

707.944.8100

1250 Cuttings Wharf Road Napa, CA 94558

707.257.5300

2121 Diamond Mountain Rd Calistoga, CA 94515

707.942.0707

3530 Silverado Trail St. Helena, CA 94574

707.963.0530

987 St. Helena Hwy St. Helena, CA 94574

707.963.0826

Elyse Wineries

Esser Vineyards

Etude Wines

Failla

Falcor Wine Cellars

4550 Silverado Trail N. Calistoga, CA 94515

707.942.6266

Fantesca Estate & Winery

2920 Spring Mountain Road St. Helena, CA 94574

707.968.9229

Cuvaison Estate Wines- Carneros

D.R. Stephens Estate

Darioush Winery

David Arthur Vineyards

Del Dotto Vineyards

Delectus Winery

Destino Wines

Detert Family Vineyards

Diamond Oaks

1221 Duhig Road Napa, CA 94599

707.255.7321

Far Niente

1350 Acacia Drive Oakville, CA 94562

707.944.2861

1860 Howell Mountain Road St. Helena, CA 94574

707.963.2908

4240 Silverado Trail Napa, CA 94558

707.257.2345

1521 Sage Canyon Road St. Helena, CA 94574

707.963.5190

1455 St. Helena Hwy St. Helena, CA 94574

707.963.2134

908 Enterprise Way, #C Napa, CA 94558

707.255.1252

3468 Silverado Trail St. Helena, CA 94574

707.257.2641 x1 800.428.2259 707.261.5225 707.942.4981 707.963.2260 707.963.5133 x210

2511 Napa Valley Corporate Dr. Napa, CA 94559

707.255.6070

1325 Imola Ave W., PMB 500 800.862.1737 Napa, CA 94559 1746 Vineyard Avenue St. Helena, CA 94574

877.817.0466

1595 Oakville Grade Oakville, CA 94562

707.948.3010

Domaine Chandon 1 Californina Drive Yountville, CA 94599 707.944.2280 www.chandon.com

Domaine Carneros

by Taittinger

Dominari Winery

Downing Family

Drinkward Peschon

Duckhorn Vineyards

1240 Duhig Road Napa, CA 94559

707.257.0101

620 Trancas Street Napa, CA 94558

707.226.1600

3212 Jefferson Street, PMB 189 707.237.3444 Napa, CA 94558 1547 Main Street St. Helena, CA 94574

707.963.6156

1000 Lodi Lane St. Helena, CA 94574

888.354.8885

47

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

Farella Vineyard

2222 Third Avenue Napa, CA 94558

707.254.9489

Hendry Ranch Wines

3104 Redwood Road Napa, CA 94558

707.226.8320

Fleury Estate Winery

950 Galleron Road Rutherford, CA 94573

707.974.9951

Hess Collection Winery

4411 Redwood Road Napa, CA 94558

707.255.1144 x237

Flora Springs Winery & Vineyards

Folie a Deux Winery

Folio Winemaker’s Studio

677 S. St. Helena Hwy St. Helena, CA 94574

800.913.1118

4038 Big Ranch Road Napa, CA 94558

707.257.7555

7481 St. Helena Hwy Oakville, CA 94562

707.944.2565

6512 Washington Street Yountville, CA 94599

888.552.WINE

1285 Dealy Lane Napa, CA 94558

707.256.2757

850 Rutherford Road Rutherford, CA 94573

800.929.2217 x318

Forman Vineyards

Franciscan Oakville Estates

Frank Family Vineyards

Fre Wines

Freemark Abbey Winery

Frog’s Leap Winery

Gargiulo Vineyards

1501 Big Rock Road St. Helena, CA 94574

707.963.3900

6204 Washington Street Yountville, CA 94599

707.944.2139

1178 Galleron Road St. Helena, CA 94574

707.967.3993

1091 Larkmead Lane Calistoga, CA 94515

800.574.9463

277 St. Helena Hwy S. St. Helena, CA 94574

707.963.3104 x4208

Hill Climber Vineyards

Hill Family Estate

Honig Vineyard & Winery

Hopper Creek Vineyard & Winery

Hourglass Wines

Humanitas Wine Company

Inglewood

3022 St. Helena Hwy N. St. Helena, CA 94574

800.963.9698

8815 Conn Creek Road Rutherford, CA 94573

707.963.4704

575 Oakville Crossroad Napa, CA 94558

707.944.2770

Girard Winery Tasting Room

Godspeed Vineyards

Goosecross Cellars

Graeser Winery Winery

Greenfield Winery

Grgich Hills

Groth Vineyards

Gustavo Thrace

Hagafen Cellars

Hall Wines

Hans Fahden Vineyards

6795 Washington Street Yountville, CA94599

707.968.9297

3655 Mount Veeder Road Napa, CA 94558

707.254.7766

1119 State Lane Yountville, CA 94599

707.944.1986

255 Petrified Forest Road Calistoga, CA 94515

707.942.4437

205 Jim Oswald Way American Canyon, CA 94503

707.552.0362

1829 St. Helena Hwy Rutherford, CA 94573

800.532.3057

750 Oakville Crossroad Oakville, CA 94562

707.944.0290

1021 McKinstry Street Napa, CA 94559

707.257.6796

4160 Silverado Trail Napa, CA 94558

707.252.0781

401 St. Helena Hwy S. St. Helena, CA 94574

707.967.2620

4855 Petrified Forest Road Calistoga, CA 94515

707.942.6760

Hartwell Vineyards

Havens Wine

Haywood Winery

5795 Silverado Trail Napa, CA 94558

707.255.4269

2055 Hoffman Lane Napa, CA 94558

1104 Adams Street, Suite 103 707.968.9332 St. Helena, CA 94574 1081 Round Hill Circle Napa, CA 94558

707.259.0349

1991 St. Helena Hwy Rutherford, CA 94573

800.782.4266

J. Kirkwood Winery

Jarvis Winery

Jessup Cellars

Joel Gott Wines

Joseph Phelps Vineyards

1020 Borrette Lane Napa, CA 94558

707.252.4523

2970 Monticello Road Napa, CA 94558

800.255.5280 x150

6740 Washington Street Yountville, CA 94599

707.944.8523

945 Main Street St. Helena, CA 94574

707.963.3365

200 Taplin Road St. Helena, CA 94574

707.963.2745

Judd’s Hill

Juslyn Vineyards

JV Wine & Spirits

Kelham Vineyards

2332 Silverado Trail Napa, CA 94558

707.255.2332

2900 Spring Mountain Road St. Helena, CA 94574

707.265.1804

301 First Street Napa, CA 94559

707.253.2624

360 Zinfandel Lane St. Helena, CA 94574

707.963.2000

Kent Rasmussen Winery

Kirkland Ranch Winery

Kuleto Estate

Ladera Vineyards

Laird Family Estate

Larkmead Vineyards

1001 Silverado Trail St. Helena, CA 94574

707.963.5667

1 Kirkland Ranch Road Napa, CA 94588

707.254.9100

2470 Sage Canyon Road St. Helena, CA 94575

707.963.9750

150 White Cottage Road S. Angwin, CA 94508

707.965.2445

5055 Solano Avenue Napa, CA 94558

707.257.0360

1100 Larkmead Lane Calistoga, CA 94515

707.942.0167

707.261.2000

Levendi Estates

4225 Solano Avenue, Ste. 633 877.LEVENDI Napa, CA 94558

27000 Ramal Road Sonoma, CA 95476

800.325.2764

800.963.9698

HdV Wines

588 Trancas Street Napa, CA 94581

707.251.9121

Lineage Vineyards 3022 St. Helena Hwy N.

St. Helena, CA 94574

Longfellow Wine Cellars 860 Kaiser Road Winery Napa, CA 94558

Heitz Cellars

Helena View Johnston Vineyards

436 St. Helena Hwy, South St. Helena, CA 94574

707.963.3542

Long Meadow Ranch

738 Main Street St. Helena, CA 94574

707.963.4555

3500 Highway 128 Calistoga, CA 94515

707.942.4956

Louis M. Martini Winery

254 South St. Helena Hwy St. Helena, CA 94574

707.968.3361

48

888.533.5569

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

WINERY

ADDRESS

PHONE

Luna Vineyards

2921 Silverado Trail Napa, CA 94558

707.255.2474

Noah Vineyards

Lynch Vineyards

1040 Main Street, Suite 103 Napa, CA 94558

707.251.8822

Yountville, CA 94599 Oakville Ranch Vineyards 7781 Silverado Trail

Napa, CA 94558

Madonna Estate

Madrigal Vineyards

5400 Old Sonoma Road Napa, CA 94559

707.255.8864

O’ Brien Estate

1200 Orchard Avenue Napa, CA 94558

707.252.8463

3718 N. St. Helena Hwy Calistoga, CA 94515

707.942.6577

8576 Highway 29 Rutherford, CA 94573

707.967.1003

Mahoney Vineyards

Markham Vineyards

708 First Street Napa, CA 94558

707.265.9600

1255 Lincoln Avenue Calistoga, CA 94515

707.963.5926

2812 St. Helena Hwy N. St. Helena, CA 94574

707.963.5292

Off the Map Wines

OnTheEdge Winery

Opus One Winery

7900 St. Helena Hwy. Oakville, CA 94562

707.944.9442

Mason Cellars

Mayacamas Vineyards

McKenzie-Muller Vineyards & Winery

Melanson Vineyard

714 First Street Napa, CA 94559

707.255.0658

Ovid Napa Valley

255 Long Ranch Road St. Helena, CA 94574

707.963.3850

1155 Lokoya Road Napa, CA 94558

707.224.4030

4029 Hagen Road Napa, CA 94559

707.226.5587

2530 Las Amigas Road Napa, CA 94559

707.252.0186

4013 Spring Mountain Road St. Helena, CA 94574

707.963.7504

1537 Sage Canyon Road St. Helena, CA 94954

707.963.7404

4501 Silverado Trail Calistoga, CA 94515

707.942.0689

Mendelson Vineyard

809 Coombs Street Napa, CA 94559

707.255.7825

7257 Silverado Trail Napa, CA 94558

707.945.0890

Merryvale

1000 Main Street St. Helena, CA 94559

707.963.777

MJA Vineyards/ Serene Cellars

647 Greenfield Road St. Helena, CA 94574

707.963.3394

Mi Sueno Winery

910 Enterprise Way, Suite M Napa, CA 94558

707.258.6358

Michael-Scott Wines

Milat Vineyards

Miner Family Vineyards

2993 Brookwood Drive Napa, CA 94558

707.226.1622

1091 St. Helena Hwy S. St. Helena, CA 94574

707.963.0758

Palmaz Vineyards

Paloma Vineyard

Paoletti Vineyards

Paraduxx

Patz & Hall Wine Company

Peacock Family Vineyard

Peju Province Winery

Peter Michael Winery

Phillip Togni Vineyard

7850 Silverado Trail Oakville, CA 94562

800.366.WINE x17

Monticello Vineyards

4242 Big Ranch Road Napa, CA 94558

707.253.2802 x18

Moss Creek Winery

6015 Steele Canyon Road Napa, CA 94558

707.252.1295

Mumm Napa Valley

8445 Silverado Trail Rutherford, CA 94573

707.MUM.NAPA

Napa Cellars

Napa Redwoods Estate

Napa Valley Limoncello Co.

7481 St. Helena Hwy Oakville, CA 94562

707.944.2565

4723 Redwood Road Napa, CA 94558

707.226.1800

4100 Paoli Loop Road #D American Canyon, CA 94503

707.554.WINE

Napa Wine Company

Neal Family Vineyards

7830-40 St. Helena Hwy Oakville, CA 94562

707.944.1710

716 Liparita Road Angwin, CA 94508

707.965.2800

Newton Vineyard

2555 Madrona Avenue St. Helena, CA 94574

707.963.9000

Neyers Vineyards

2153 Sage Canyon Road St. Helena, CA 94574

707.963.8840

Nichelini Winery, Inc.

2950 Sage Canyon Road St. Helena, CA 94574

707.963.0717

Nickel & Nickel

8164 St. Helena Hwy Oakville, CA 94562

707.967.9600

49

6204 Washington Street

707.944.0675 707.944.9665

851 Napa Valley Corporate Way, Ste. A 707.265.7700 Napa, CA 94558 3100 Spring Mountain Road St. Helena, CA 94574

707.967.0770

8466 St. Helena Hwy. Rutherford, CA 94573

707.963.3600

12400 Ida Canyon Road Calistoga, CA 94515

707.942.4459

3780 Spring Mountain Road St. Helena, CA 94574

707.963.3731

Phoenix Vineyards & Winery

3175 Dry Creek Road Napa, CA 94558

877.374.6364

Pillar Rock Vineyard

Piña Cellars

6110 Silverado Trail Napa, CA 94558

707.945.0101

8060 Silverado Trail Oakville, CA 94573

707.738.9328

Pine Ridge Winery

PlumpJack Winery

5901 Silverado Trail Yountville, CA 94599

800.575.9777

620 Oakville Crossroad Oakville, CA 94562

707.945.1220

Pope Valley Winery

Prager Winery & Port Works

Pride Mountain Vineyards

Provenance Vineyards

Quintessa

Quixote Winery

Raymond Vineyard & Cellar

Redmon Family Vineyards

6613 Pope Valley Road Pope Valley, CA 94567

707.965.1246

1281 Lewelling Lane St. Helena, CA 94574

707.963.7678

4026 Spring Mountain Road St. Helena, CA 94574

707.963.4949

1695 St. Helena Hwy. Rutherford, CA 94573

707.968.3633

1601 Silverado Trail Rutherford, CA 94573

707.967.1601

6126 Silverado Trail Napa, CA 94558

707.944.2659

849 Zinfandel Lane St. Helena, CA 94574

800.525.2659 x1

1185 Starr Avenue St. Helena, CA 94574

707.968.9252

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

Regusci Winery

Renteria Wines & Winery

Revana Family Vineyard

Reverie Vineyard

Reynolds Family Winery

Ritchie Creek Vineyard

Robert Biale Vineyards

Robert Keenan Winery

Robert Mondavi Winery

5584 Silverado Trail Napa, CA 94558

707.254.0403

1106 Clark Street Napa, CA 94559

707.253.7686

2930 St. Helena Hwy, North St. Helena, CA 94574

707.967.8814

Robert Pecota Winery

Robert Sinskey Vineyards

Robinson Family Vineyards

Rocca Family Vineyards

Rombauer Vineyards

1520 Diamond Mountain Road 707.942.6800 Calistoga, CA 94515

WINERY

ADDRESS

PHONE

Schramsberg Vineyards

Schweiger Vineyards

Seavey Vineyard

Sequoia Grove Vineyards

Shafer Vineyards

Sherwin Family Vinyards

Signorello Vineyards

Silenus Vintners

1400 Schramsberg Road Calistoga, CA 94515

707.942.4558

4015 Spring Mountain Road St. Helena, CA 94574

707.963.4882

1310 Conn Valley Road St. Helena, CA 94574

707.963.8339

8338 St. Helena Hwy Napa, CA 94558

800.851.7841

6154 Silverado Trail Napa, CA 94558

707.944.2877

4060 Spring Mountain Road St. Helena, CA 94574

707.963.1154

4500 Silverado Trail Napa, CA 94558

707.255.5990

5225 Solano Avenue Napa, CA 94558

707.299.3930

3266 Silverado Trail Napa, CA 94558

707.258.2558

4024 Spring Mountain Road St. Helena, CA 94574

707.963.4661

4038 Big Ranch Road Napa, CA 94558

707.257.7555

3660 Spring Mountain Road St. Helena, CA 94574

707.963.9177

7801 St. Helena Hwy Oakville, CA 94562

888.766.6328

Silver Oak Cellars

915 Oakville Crossroad Oakville, CA 94562

800.273.8809

3251 St. Helena Hwy St. Helena, CA 94574

707.942.6625

6121 Silverado Trail Napa, CA 94558

800.997.1770

6320 Silverado Trail Napa, CA 94558

800.869.2030

Silverado Vineyards

Smith - Madrone

4022 Spring Mountain Road St. Helena, CA 94574

707.963.2283

5880 Silverado Trail Napa, CA 94558

707.944.8004

Sparrow Lane

1445 Summit Lake Road Angwin, CA 94508

707.815.1813

1130 Main Street Napa, CA 94559

707.257.8467

Spencer Roloson Winery

176 Main Street, Suite D St. Helena, CA 94574

707.968.9863

3522 Silverado Trail St. Helena, CA 94574

707.963.5170

Spottswoode Estate Vineyards & Winery

1902 Madrona Avenue St. Helena, CA 94574

707.963.0134

Round Pond 87 Rutherford Crossroad

Rutherford, CA 94574

Rudd Vineyards & Winery 500 Oakville Crossroad

Oakville, CA 94562

Rustridge Winery 2910 Lower Chiles Valley Rd

St. Helena, CA 94574

707.963.9634

Spring Mountain Vineyard 2805 Spring Mountain Road

St. Helena, CA 94574

707.967.4188

707.944.8577

St. Barthelemey Cellars

1001 Steele Canyon Road Napa, CA 94558

800.286.2711

707.965.9353

2867 St. Helena Hwy. North St. Helena, CA 94574

800.331.8266

Rutherford Wine Co.

707.968.3200

St. Clement Vineyards

St. Helena Winery

St. Supery Vineyards

100 Pratt Avenue St. Helena, CA 94574

877.245.6006

8440 St. Helena Hwy. Rutherford, CA 94573

800.942.0809

Staglin Family

Stag’s Leap Wine Cellars

Stags’ Leap Winery

Stonefly Vineyards

Stonehedge Winery

Stony Hill Vineyard

Storybook Mountain Vineyards

Stratford Winery

Sullivan Vineyards

Summers Winery & Vineyards

1570 Bella Oaks Lane Rutherford, CA 94573

707.944.0477

5766 Silverado Trail Napa, CA 94558

866.422.7523

6150 Silverado Trail Napa, CA 94558

800.640.5327

3780 Hagen Road Napa, CA 94558

707.252.3294

1004 Clinton Street Napa, CA 94559

707.257.1068

3331 St. Helena Hwy N. St. Helena, CA 94574

707.963.2636

3835 Highway 128 Calistoga, CA 94515

707.942.5310

3222 Ehlers Lane St. Helena, CA 94574

707.963.3200

1090 Galleron Road Rutherford, CA 94573

877.244.7337

1171 Tubbs Lane Calistoga, CA 94515

707.942.5508

1680 Silverado Trail St. Helena, CA 9457

Rutherford Grove Winery 1673 St. Helena Hwy Rutherford, CA 94573 800.963.0544 www.rutherfordgrove.com Rutherford Hill Winery

200 Rutherford Hill Road Rutherford, CA 94573

800.963.1871

S.E. Chase Family Cellars

Saddleback Cellars

Saintsbury

Salvestrin Estate

Saviez Vineyards

Sawyer Cellars

School House Vineyard

2252 Sulphur Springs St. Helena, CA 94574

707.963.1284

7802 Money Road Oakville, CA 94562

707.944.1305

1500 Los Carneros Avenue Napa, CA 94559

707.252.0592

397 Main Street St. Helena, CA 94574

707.963.5105

4060 Silverado Trail Calistoga, CA 94515

707.942.5889

8350 St. Helena Hwy Rutherford, CA 94573

707.963.1980

3549 Langtry Road St. Helena, CA 94574

707.963.4240

50

NAPA VALLEY WINE DIRECTORY WINERY

ADDRESS

PHONE

Summit Lake Vineyards

Sutter Home Family Vineyards

Swanson Vineyards

Tasting on Main

2000 Summit Lake Drive Angwin, CA 94508

707.965.2488

277 St. Helena Hwy S. St. Helena, CA 94574

707.963.3104 x4208

1271 Manley Lane Rutherford, CA 94573

707.754.4018

1142 Main Street St. Helena, CA 94574

707.967.1042

Tedeschi Family Winery

2779 Grand Street Calistoga, CA 94515

510.688.0685

Terra Valentine 3787 Spring Mountain Road

St. Helena, CA 94574

The Terraces 1450 Silverado Trail South

St. Helena, CA 94574

Toad Hall Cellars 1978 W. Zinfandel Lane

St. Helena, CA 94574

TOR Wines 1241 Adams Street, Ste. 1045

St. Helena, CA 94574

Trefethen Vineyards 1160 Oak Knoll Avenue

Napa, CA 94558

Trinchero Winery 3070 North St. Helena Hwy.

St. Helena, CA 94574

707.967.8340

Trinity Oaks

277 St. Helena Hwy S. St Helena, CA 94574

707.963.3104

Truchard Vineyards

3234 Old Sonoma Road Napa, CA 94581

707.253.7153

Tudal Winery

1015 Big Tree Road St. Helena, CA 94574

707.963.3947

Tulocay Winery

1426 Coombsville Road Napa, CA 94558

707.255.4064

Turnbull Wine Cellars

Twenty Rows Winery & Tasting Room

8210 St. Helena Hwy Oakville, CA 94562

800.887.6285 x18

880 Vallejo Street Napa, CA 94559

707.265.7750

Twomey Cellars

V. Sattui Winery

Van Asperen Vineyards

1183 Dunaweal Lane Calistoga, CA 94515

800.505.4850

1111 White Lane St. Helena, CA 94574

707.963.7774

1680 Silverado Trail St. Helena, CA 94574

707.963.5251

707.963.1707 707.967.6754 707.963.3100 707.255.7700 800.473.4454

WINERY

ADDRESS

PHONE

Vincent Arroyo Winery

Vine Cliff Winery

Vinoce Winery

2361 Greenwood Avenue Calistoga, CA 94515

707.942.6995

7400 Silverado Trail Napa, CA 94558

707.944.1364

880 Vallejo Street Napa, CA 94559

707.287.1063

Vintnerâ&#x20AC;&#x2122;s Collective

Vinum Cellars

Volker Eisele Family

von Strasser Winery

1245 Main Street Napa, CA 94558

707.255.7150

135 Camino Dorado, Suite 6 Napa, CA 94558

707.254.8313

3080 Lower Chiles Valley Rd St. Helena, CA 94574

707.965.9485

1510 Diamond Mountain Rd Calistoga, CA 94515

707.942.0930

Waterstone

White Cottage Ranch

708 First Street Napa, CA 94559

707.265.9600

1217 Edwards Street St. Helena, CA 94574

707.965.0516

White Rock Vineyards

Whitehall Lane Winery

Whitford Cellars

William Cole Vineyards

William Harrison

William Hill Estate Winery

Wing Canyon Vineyards

X Winery

Young Ridge Estate

1115 Lome Vista Drive Napa, CA 94558

707.257.7922

1563 St. Helena Hwy St Helena, CA 94574

800.963.9454 x19

4047 East 3rd Avenue Napa, CA 94559

707.942.0840

2849 St. Helena Hwy. North St. Helena, CA 94574

707.963.6100

1443 Silverado Trail St. Helena, CA 94574

707.963.8310

1761 Atlas Peak Road Napa, CA 94558

707.265.3024

3100 Mount Veeder Road Napa, CA 94558

707.265.8798

1405 Second Street Napa, CA 94559

707.204.9522 x9

945 Lincoln Avenue Napa, CA 94558

707.265.8400

Zahtila Vineyards

ZD Wines

2250 Lake County Hwy Calistoga, CA 94515

707.942.9251

8383 Silverado Trail Napa, CA 94558

800.487.7757

PREMIUM POSITIONS AVAILABLE Make your winery, vineyard or tasting room 4057 Silverado Trail 707.257.0130 Napa, CA stand out. Purchase a 94558 premium ad position in Venge Vineyards Crystalwinery Springs Road directory 707.967.1008 the Inside Napa 424 Valley today!

Van Der Heyden Vineyards

Viader

St. Helena, CA 94574

1120 Deer Park Road 707.963.3816 Contact Norma Kostecka, Deer Park, CA 94576 Advertising Director at 707.256.2228 or email nkostecka@napanews.com

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