5 Canadian bison and vino; live like a vintner: agave wine, and more.
12 Mod in a Bottle Ashes & Diamonds serves up mad style and modern Mediterranean dishes.
22 Signorello Rising
After the fire ravaged the winery, Signorello Estate bounces back stronger, and more beautiful, than ever
26 New Napa Wineries
Three upstart wineries to collect and watch.
32 W ine Country Escapes
The top regions, resorts, and hotels to explore in Western wine country.
41 Wi ne Competition Winners
These are the esteemed winners of the annual Sunset International Wine Competition. Consider this your ultimate buying guide for the best bottlings in the West in beyond.
the couple behind Ashes
ON THE COVER
The beautiful bounty of RGE RD in Alberta.
Photograph by THOMAS J. STORY
Wine by Design
Wine is an art and aesthetic pursuit as much as it is a beverage. From the graceful slope of the shoulders of wine bottles, to the paintings, watercolors, and beautiful graphic designs that grace so many labels, to the interior design and architectural considerations of the best wineries and tasting rooms, wine is a visual and sensory product even before you talk about what’s inside the bottle and poured into the glass. And the juice itself: it’s a multisensory, moving amalgam of color, aroma, and taste. It is all of this that we celebrate in this issue devoted to our annual Sunset International Wine Competition. Within these pages you will find the top winners of this year’s competition in a directory that lists their finest bottlings in all possible categories. And you’ll find tips on where to travel and taste, and what to cook to go with whatever bottlings you choose to grace your cellar or table. From the mid-century splendor of Ashes & Diamonds’ L.A. clubhouse to the well-designed tasting rooms and stunning wine growing regions of the West, you’ll find beauty at the center of it all. And to that, and to all the winners of the annual wine competition, we raise a glass.
Cheers!
—Hugh Garvey, EDITOR-IN-CHIEF
CHAIRMAN & PUBLISHER
Michael A. Reinstein
EDITOR-IN-CHIEF
Hugh Garvey
DIGITAL DIRECTOR
Sarah Yang
DESIGN DIRECTOR
Brian Walker
PHOTO EDITOR
Christine Bobbish
STAFF PHOTOGRAPHER
Thomas J. Story
TRAVEL EDITOR
Krista Simmons
SOCIAL MEDIA EDITOR
Kristin Guy
CONTRIBUTING HOME & DESIGN EDITOR
Christine Lennon
VICE PRESIDENT, DIGITAL INITIATIVES
Matt Gross
DIGITAL PRODUCER/NEWSLETTER EDITOR
Nicole Clausing
SENIOR DIRECTOR, PRODUCTION
Jamie Elliott
EDITORIAL INTERN
Kara Peeler
Sales & Marketing
SVP, MEDIA SOLUTIONS
Mort Greenberg VP, SALES AND BUSINESS DEVELOPMENT
Brittany Brombach VP, PARTNERSHIPS
Kathleen Craven
HEAD OF TRAVEL
Pamela Coffey
SVP, REVENUE OPERATIONS
Kelly Facer
DIRECTOR OF AD OPERATIONS
Mindy Morgan
HEAD OF CUSTOM EVENTS
Tracy Seng
ACCOUNT MANAGER
Megan Giordano
Sunset Media International Corporation
BUSINESS DEVELOPMENT
Tom Griffiths
Graydon Sheinberg
A pure and authentic expression of Spanish Varietals. Approachable wine made with soul, crafted to showcase the diverse terroir of the Paso Robles Wine Appalacian.
enRique toRRes -
BEST OF THE WEST
Wild at Heart
RGE RD in Alberta has perfected a regional wine program that embraces the local produce and steakhouse-style menu featuring pasture-raised bison.
Story by KRISTA SIMMONS
Photographs by THOMAS J. STORY
TThe area surrounding Edmonton in the province of Alberta is considered to be part of Canada’s agricultural heartland, and there’s a movement to uplift prairie cuisine taking hold in the city. It’s on full display at RGE RD, named after the range roads that mark the sprawling ranchlands outside the city limits. Here, chef Blair Lebsack and wife Caitlin Fulton run a show-stopping nose-totail butcher shop and a restaurant serving soul-warming dishes. Lebsack grew up on the land, so championing farmers comes naturally. The first thing you’ll notice on the menu amongst primal cuts is the focus on bison, a meat that’s having a moment in the wellness community for being a rich protein source with fewer calories and less saturated fat than grass-fed beef. “The settlers came and killed off the buffalo, which was a main source of food for indigenous people of this land,” says Lebsack. “It’s our homage to our first food.” In true locavore fashion the wine list is heavy on bottlings like Gamay and Chardonnay from Ontario and red blends from BC. rgerd.ca
Live Like a Vintner
This wine country villa offers a bookable taste of luxe wine country lifestyle.
If you’ve ever wondered what it would be like to wake up as a gentleman or gentlewoman vintner and fully relish the dream of superlative wine country living, the Residence at Skipstone in Geyserville can make that a reality. Sited on a hilltop on rolling 200 acres
of olive groves, fruit orchards, and surrounded by vines, this 8000 square foot villa has a vaulted-ceilinged game room, grand dining room with bucolic views of the hills, a chef’s-style kitchen, a private swimming pool, personal concierge,
This Wine is Made From Agave
access to Skipstone Founder Fahri Diner’s personal wine cellar, and five bedrooms to house your family and friends as you relish the turning of the seasons, each other’s company, and wines from the surrounding AVA. skipstonewines.com
Ola Sol is a unique wine that turns the category on its head.
Launched over Summer 2024, Ola Sol stands out in the world of agave. Fermented from agave rather than distilled, it’s classified as a wine, not a spirit. The process begins with 5-year old 100% Blue Weber Agave, resulting in a clean, light liquid that delivers the same tasting notes as tequila, but with half the alcohol, half the sugar, and a silky smooth finish. It is Non-GMO, with no added sugar, vegan and gluten-free. With a lower ABV of 24%, it’s perfect for those who want a premium experience without the intensity of traditional spirits. olasol.com
Wine Country Warmth
Black Kite tasting room shows wine country design can be warm, organic, modern and remind us of home.
The tasteful evolution of the wine country tasting experience continues at Sonoma’s County’s Black Kite Cellars homey, warm and organic tasting room designed by Napabased Hawkins Interiors that is the epitome of cosseting cozy sophistication. As the firm says: For the design of the new 1000 sq ft Jasper House at Black Kite Cellars, Hawkins Interiors sought to transform the existing tasting room into an elegant yet understated environment that maintained the warmth and character of the original space. Located in Freestone, CA, the region is known for its coastal fog, so the team’s goal was to further capture that romance through the use of organic materials, earthy paint colors, and rustic textures. Additionally, they sought to create a space that felt like being welcomed into the private home of a world traveler, given the owners’ love for travel. The main room was intentionally designed to feel like a study, with the addition of built-in bookcases that display collections of books and curated pieces from the owners’ travels. blackkitecellars.com
Ciao Bella
Napa Valley’s newest winery from the Far Niente group opened its doors on September 15, just in time for the bustling harvest season and it might just be the most stylish addition to the valley. Spanning two levels, Bella Union boasts tasting spaces that give visitors an elevated take on the tasting experience, from the sun-drenched Jewel Box lounge on the second floor, offering sweeping views of the surrounding mountains and vineyards, a chic and cheeky outdoor patio and lounge, known as The Wren, hosts daily Social Hours from 4 to 6 pm. The brooding, emerald-hued lounge and private Belle Epoque society space for winery members offers a soothing respite for regulars. farniente.com
Bella Union offers a chic and cheeky tasting experience in Napa Valley.
HILT TO THE HILT
Hilt, Backen & Backen, Amber Interiors, and Grassi & Associates have leveled up wine and design.
Hilt Estate Winery in Santa Barbara County’s Santa Rita Hills levels up the rustic luxe ranch look. Built by Napa-based Grassi & Associates, with architecture by Backen & Backen and interior design from Amber Interiors, the 3,600-acre property produces world class Pinot Noir and Chardonnay grapes. The Barn tasting room uses reclaimed wood from the ranch’s 1914 bar and features dramatic cathedral ceiling. The combination of relaxed yet chic furnishings, elegant volumes, and top shelf wine sets a new central coast standard. thehiltestate.com
Laura and Kashy Khaledi in their Pierre Koenig pool house.
WINE BY DESIGN
MODERNIST CALIFORNIA ARCHITECTURE, FORWARD-LOOKING WINE, AND NEO-CALIFORNIA
CUISINE CONVERGE AT A POOL PARTY AT THE HOLLYWOOD OUTPOST OF THE COUPLE BEHIND ASHES & DIAMONDS WINERY.
Photographs by THOMAS J. STORY
IT’S
a late winter day in Los Angeles. The kind that makes people want to move to Los Angeles: It’s, yes, sunny and 72, palm trees sway against a clear blue sky, beach balls float in the pool, Charles Mingus plays on the hi-fi, and people sit on Eames sofas and sip chilled rosé while nibbling on a vivid super herby frittata and pillowy focaccia in a mid-century modern pool house designed by Pierre Koenig. A deer silently makes its way along the edge of the property. This is the Hollywood Hills home of Kashy and Laura Khaledi, owners of Ashes & Diamonds, a winery known for its excellent bottlings and modernist take on the Napa Valley experience. Today is one of their annual “A&D
Classic at the LA Pool House” pickup parties, during which Los Angeles members of their wine club come to get their allotment of crémants, single-vineyard Cabernets, zero-zero Chardonnays, and other wines crafted by some of the top makers in the business.
When Ashes & Diamonds opened in Napa in 2017, it stood out in several ways, most notably the design of its winery, a collection of buildings with zigzag rooflines, portholes, and a cantilevered neo-modernist structure, all designed by Bestor Architecture in a way that evokes Bauhaus and Neutra instead of Tuscan villas and French châteaux. It was modernist rebuke to modern farmhouse. There was a swank lounge with low-slung seating for members, a zine with writings on punk rock and architecture, and a groovy soundtrack of hip-hop, downtempo groove, and jazz, all passions of Kashy’s, who got his start in the music business working with artists such as the Beastie Boys. This was before Napa Valley figured out that
people wanted experiences along with their tasting flights. Today membership at Ashes & Diamonds has evolved into what might be just one of the best buys in wine country: Not only does the baseline membership get you early access to exclusive bottlings, it also includes concierge access to some of the best hotel pools in the area, and multi-course wine lunches that have become a favorite among locals who treat the winery as a sort of vinous Soho House.
Today in the Hollywood Hills, the winery’s chefs, Ethan Speizer and Madison Gabor, have come down from Napa Valley to cook for members. On the menu: a freewheeling California mashup with that herby frittata, a nod to Kashy’s Iranian heritage; a fancy take on chips and dip, with smoked trout roe and charred onions (a toasty briny pairing for bubbly); that pillowy focaccia; and other tasty things that just go well with wine. Join us on this beautiful day as we savor the convergence of good design and good wine.
THE HOUSE RED
WITH ROOTS IN THE HOLLYWOOD BLACKLIST ERA OF THE 1950S AND DIALED IN DESIGN, THE KHALEDIS’ MID-CENTURY MODERN HOME IS THE PERFECT SETTING FOR WINE TASTINGS.
by CHRISTINE LENNON
The Khaledis’ L.A. home is the ideal backdrop for intimate tastings and Ashes & Diamonds events for a number of reasons. Off the bat, it’s an intimate, social setting where Kashy and Laura can host wine lovers in a relaxed way. It translates the fresh, modern anti-corporate energy they’re bringing to the Napa wine scene. And the stunning house, designed by Gregory Ain, along with the bonus Pierre Koenig
pool house, represent the Khaledis’ devotion to midcentury style across the spectrum, from furniture to home design to wine making.
“Ashes & Diamonds has been having a conversation with the mid-century era since its inception, dating back to the first wine we made in 2014,” says Kashy. “There was an elegance, refinement, and minimalism that came with wines from that era. They didn’t use the common practices of picking raisins, adding tartaric acid and other additives that have become common.”
Everything the Khaledis do pushes against what he likes to call the “McMansion era” of modern wine. So in August 2020, when their real estate agent showed them this largely untouched architectural gem (commissioned by
Ben Margolis, a prominent lawyer who represented blacklisted writers in Hollywood), they knew they’d found their new home. Ain studied with Richard Neutra, and was a protégé of Charles and Ray Eames. He worked for the legendary couple as their chief engineer during World War II.
“Ain is a kind of an unsung hero of that era,” says Khaledi. “We learned that he wasn’t popular for his views on communal living, so that tarnished his reputation and didn’t allow him to come up with his peers like Lautner or Neutra.”
The home, which is furnished with finds from Modernica, DWR, and Danish Modern, bears all of the hallmarks of that architectural heyday: boxy rooms, right angles, clerestory windows, and an honest simplicity. They replaced the marmoleum floors and
some drywall when they purchased the home, but the design and layout remain untouched.
The second structure on the property also has a distinct pedigree. It’s believed to be the last Pierre Koenig–designed building to be completed in the 1990s, before the casestudy architect and USC professor passed away in 2004. With its large metalframed windows, sharp angles, and rectangular canvas-shade awnings in primary colors, it’s a stunning and simple setting for their wine gatherings.
“We say come to our place in Hollywood where we can talk about the philosophies around design and architecture, and how it relates to the era of wines that we champion,” Kashy says. “It’s just a continuation of the dialogue around mid-century culture.”
Left: wine and snacks by the pool. At top: The Khaledis’ living room is filled with a mix of periodcorrect furniture and other modernist pieces like the Vala swivel recliners from Design Within Reach, accented with Tom Dixon pillows.
A&D Sourdough Focaccia
“Six years into serving food at Ashes & Diamonds, we’re finding that we’re equally known for our focaccia as our stunning wines,” says chef Ethan Speizer. “Originally developed as a recipe for a sourdough boule, we transitioned this recipe to focaccia, drenched in the best local olive oil and generously topped with flaky sea salt. It’s perfect with our wines.”
MAKES 2 FOCACCIA
3½ cups all-purpose flour
2 Tbsp. whole wheat flour
1½ Tbsp. salt
½ tsp. yeast
1¾ cups plus 1 Tbsp. filtered water
½ cup active sourdough starter Olive oil for baking
1. In a large bowl, mix flours, salt, and yeast lightly with a whisk to combine.
2. Add the water and sourdough starter, and hand mix to combine all ingredients, pinching the dough with your thumb and index finger as you mix. This will help create a homogeneous dough.
3. Cover the bowl with a towel or plastic wrap and let rest 30 minutes to allow for the dough to fully hydrate.
4. Uncover and stretch the dough, grabbing one corner at a time, stretching the dough vertically until resistance is met. Be careful not to tear the dough here. Fold the stretched corner to the opposite corner, then repeat with all four corners. Let rest 15 minutes, then repeat this 3 more times (every 15 minutes), for a total of 4 stretch-and-folds over an hour.
5. Place in a lidded container with plenty of headspace for the dough to expand. The dough will double in size! Place in the refrigerator to ferment overnight.
6. The next day, preheat oven to 450°F.
7. Generously oil the bottom of an 8-inch cast-iron pan with high-quality olive oil. Grab a large handful of
the dough (about 22 oz.), and place into the pan. Brush the top with more olive oil and set in a warm place to proof for 45 minutes.
8. After 45 minutes of proofing, gently press into the dough with the tips of your fingers, creating dimples and stretching the dough to the sides of the pan. Set back in a warm place
for 30 more minutes of proofing.
9. Generously sprinkle the top with flaky sea salt and bake about 20 minutes, until dark golden brown.
10. Remove from the oven and, using a metal spatula, place onto a wire rack to rest for 1 hour.
11. Slice, and serve with cultured butter and sea salt.
Charred Onion Labneh with Smoked Trout Roe
“A casual caviar setup giving sour-cream-and-onion vibes, utilizing tangy labneh in harmony with high-quality crème fraîche and charred spring onions. There’s truly nothing better than chips and dip with a little dollop of roe or caviar. It’s an indulgent poolside snack.”
MAKES 1 ½ CUPS
2 spring onions or 4 scallions
1 tsp. olive oil
TK tsp. sea salt
1 cup crème fraîche
Zest of 1 lemon
¼ cup labneh
¼ cup minced chives
1 oz. smoked trout roe, or any other roe
Salt and vinegar chips
1. Toss your spring onions in olive oil and sea salt, and grill (preferably over charcoal) over very high heat until charred. Let cool, then mince with a sharp knife. You can also char the onions in a cast-iron skillet, over high heat, rotating with tongs frequently until charred and tender.
2. In a stand mixer with a whisk attachment (or using a hand-held electric mixer), combine 1 tsp. salt, crème fraîche, and lemon zest. Mix on medium speed until stiff peaks form.
3. Transfer mixture to a medium bowl. With a rubber spatula, gently fold in the labneh, charred spring onions, and half the chives.
4. Spoon mixture into a serving bowl and top with remaining chives and roe. Serve with salt and vinegar chips.
Brightly colored Sunbrella shades playfully pivot to protect the Pierre Koenig–designed poolhouse from the bright afternoon sun.
Endive with Beet Vinaigrette and Salsa Hungara
“In our world, a salad should be all things savory, sweet, crunchy, and salty. This salad absolutely fits that bill, with an earthy and acid-forward beet vinaigrette and a Hungarian version of the traditional Mexican salsa macha of sorts, which we dubbed ‘Salsa Hungara.’“
SERVES 4–6
BEET VINAIGRETTE:
2 small red beets
1½ oranges, juiced and zested
½ Tbsp. Dijon mustard
1 cup neutral oil
½ cup apple cider vinegar
1 Tbsp. salt
1 tsp. sugar (optional)
Wrap beets in foil and roast at 400°F for 1 hour, or until tender. Let cool, then peel and slice into 1-inch chunks. In a Vitamix or other powerful blender, combine beets and all other ingredients. Blend until smooth. Season with additional salt and sugar if needed.
SALAD:
4 apples, sliced
Leaves of 4 white or red Belgian endive
Salt
2 Tbsp. Beet Vinaigrette, or more to taste
2 Tbsp. Salsa Hungara (recipe at right)
1. In a large metal bowl, combine apple slices and endive leaves. Season with a pinch of salt and add 2 Tbsp. beet vinaigrette. Gently toss with your hands to sufficiently coat all leaves. Taste and season with salt or more vinaigrette if needed.
2. Transfer to a large serving bowl and drizzle with Salsa Hungara.
Salsa Hungara
“This will keep in the refrigerator for up to 1 month if it remains covered in oil. Great for any other application that would call for a chili crisp. It’s incredible on potatoes or grilled meats.”
MAKES 1 ½ PINTS
2 cups neutral oil
16 cloves garlic, minced
4 shallots, minced
1 Tbsp. smoked paprika
1 tsp. caraway seed
2 guajillo chile, stem and seeds removed
1 cup hazelnuts, roughly chopped
1 Tbsp. kosher salt
1 tsp. sugar
2. Drain oil once again, and add back to the saucepan, this time frying the hazelnuts over medium until golden brown. After 2 minutes of frying the nuts, add the guajillo chiles.
3. Once again strain the nuts and guajillo, adding the oil back to the saucepan set over
1. In a medium saucepan, combine oil and garlic and heat over medium. Stir occasionally, frying the garlic until light golden brown. Set a strainer over a large bowl, and carefully pour garlic and oil through it, reserving the hot oil for the next step. Remove the garlic from the strainer and place in a bowl. Add oil back to the saucepan and repeat the same process using the shallots. Reserve in the bowl with the garlic.
medium heat. Reserve the nuts and guajillo with the shallots and garlic.
4. While the oil is heating back up, combine paprika, caraway, salt, and sugar in a metal bowl.
5. Pour the hot oil over the spice mix and set aside to cool.
6. Once the mixture has cooled, stir in the hazelnuts, garlic, and shallots.
7. Season to taste with additional salt and sugar if necessary.
Kookoo Sabzi
A herb-laden frittata of sorts, living somewhere between a traditional Persian kookoo sabzi, and a Spanish tortilla espanola. We serve it with a punchy saffron rouille thickened with leftover sourdough focaccia. With this recipe your weekend brunch will level up a few notches.
SERVES 4-6
1 medium-sized russet potato
6 eggs, beaten
5 cups parsley, minced
2 ½ cups cilantro, minced
4 garlic cloves, minced or thinly sliced
1 bunch dill, minced
1 bunch chives, minced
2 tsp. salt
1. Bake potato on a sheet tray, wrapped in foil, for 45 minutes at 400 degrees, or until tender. Once cooled, pell the skin of the potato and crumble into bite-size pieces.
Rouille
1 3 tsp. saffron
2 Tbsp. white wine vinegar
1 egg yolk
2 roasted red peppers from jar
2 cloves garlic
1 Tbsp. Dijon mustard
2. Heat 1 tbsp of olive oil in an 8-inch non-stick pan over medium heat. Add leeks and garlic and saute, stirring occasionally with a rubber spatula or wooden spoon, until aromatic and just starting to brown. Remove from pan onto a sheet tray or a bowl to cool.
3. In a large bowl, combine eggs, leeks & garlic, potato, herbs, fenugreek, turmeric, and salt. Stir using a whisk to mix well.
4. Heat your 8 inch non-stick skillet over medium heat, with enough olive oil to generously cover the bottom of the pan.
5. Pour your egg mixture into the pan, and cook for 4-5 minutes, or until the bottom is set and beginning to brown. Transfer to your 400 degree oven and cook for an additional 10-15 minutes, or until fully set and no longer jiggly.
6. Carefully invert the kookoo onto a large plate or cutting board. Cool for 1 hour, then slice and serve with a dollop of rouille.
½ tsp. smoked paprika
½ cup leftover bread, cubed
¾ tsp. salt
1. Combine saffron and white wine vinegar. Steep for 30 minutes to draw out the flavor and color of the saffron.
2. In a jar wide enough to fit an immersion blender, combine the vinegar & saffron mixture along with all other ingredients. Blend until fully combined.
3. Season to taste with more salt or vinegar if needed.
Opposite: The Ashes & Diamonds team toasts. This page: Yearbook, the Ashes & Diamonds ‘zine, sits on a Jasper Morrison side table.
ICONIC SIGNORELLO ESTATE IS REBORN AS A FIRE-RESILIENT, VINOUS, MODERNIST DESTINATION.
Founded in 1977 by Ray Jr. and his father, Ray Signorello Sr., Signorello Estate is the rarest of creatures, a contiguous monopole set along the cooler southeastern edges of the Napa Valley in the Vaca Mountain Range. After the original Signorello winery was destroyed in the 2017 Atlas Fire, owner Ray Signorello Jr. embraced a rare opportunity to do things differently, knowing that the now-blank canvas afforded him a oncein-a-lifetime chance to create something that would last forever. After six long years of planning and building, the next phase of Signorello’s history welcomed back visitors in June as a timeless symbol of fortitude and innovation.
Located off the Silverado Trail, the new state-of-the-art modern 8,300-square-foot winery designed by Taylor Lombardo Architects emerges from the hillside, boasting views of the Mayacamas mountain range and Napa Valley. 11,000 square feet of fully insulated and waterproof underground caves serve both winemaking and hospitality needs in both practical and luxurious terms. Built exclusively out of concrete, steel, and glass, the new winery will be virtually 100% resistant to any future wildfire event, serving as a model for other wineries located in fire-prone regions of the world. Entirely off the grid, the winery is 100% solarpowered and built into the hillside around an ethos of sustainability and carbon capture, with two wells on site providing ample water and an additional 100,000 gallons of water protection storage equipped with fire pumps.
The caves house a private wing for hospitality, featuring Ray Jr.’s personal library of the 2,000-plus bottles he has collected over the past 40 years, in addition to Signorello’s extensive inventory of library wines, including largeformat bottlings ranging from 3L to 18L. Access to Ray’s older large format bottlings dating back to the winery's inception sets Signorello apart from other winery tasting experiences.
Ray Jr. also breathed new life into the winemaking team in 2019. Signorello’s wines have soared under winemaker Priyanka French’s talented hands, and trailblazing consulting winemaker Celia Welch makes some of the most acclaimed wines in the Napa Valley.
Viticulturist Steve Matthiasson practices organic and regenerative farming on the estate’s 30 acres of Chardonnay and Cabernet Sauvignon vines. Bottles to try: 2021 Signorello Padrone Cabernet Sauvignon ($225) and 2021 Hope’s Cuvee Chardonnay ($100), both named for Ray’s parents.
Signorello Estate winemaker Priyanka French.
FROM TOP: THOMAS J. STORY; ALEXANDER RUBIN (2)
Napa Valley Newcomers Three standout newcomers are
helping to invigorate
Napa Valley’s wine scene.
JIMMY HAYES/JBH PHOTO
Palisades Canyon
Felicia Woytak’s decade-long search for the ideal Napa Valley estate ended in 2015 when she discovered a stunning 796-acre property at the base of The Palisades cliffs in Calistoga. Inspired by agritourism during a visit to Italy, Woytak, a home winemaker, sought land to cultivate wine grapes; she found her perfect spot in this picturesque canyon, with its historic dry-farmed vineyard, 1881 farmhouse, and historic winery.
This fall, Woytak and her husband Steve Rasmussen will release their first wines
under the Palisades Canyon label, crafted with fourthgeneration Napa winemaker Graeme MacDonald. The lineup includes a 2021 Chenin Blanc ($75), a 2021 Petite Sirah ($75), and a 2021 Cabernet Sauvignon ($150). Each wine pays tribute to different eras of Napa Valley winemaking. MacDonald’s approach, focused on authenticity and minimal intervention, ensures the wines reflect their exceptional origins.
Upon purchasing their estate, Woytak and Rasmussen embarked on an organic
farming conversion. Their extensive outdoor experience prepared them for managing the rugged terrain. They cleared old fire roads, built new trails, and planted native species.
Through the Horns Canyon Outdoor Education Project, Rasmussen collaborates with local educational organizations to teach students about geology, farming, and conservation. He also leads wildflower walks and manages a grazing goat herd and a llama that help with wildfire prevention and provide guest enjoyment.
Graeme MacDonald, Felicia Woytak, and Steve Rasmussen
Annulus
After years in non-wine careers, Napa Valley residents Luke Evnin and Deann Wright have pursued their wine dream with the launch of their Annulus label. Luke, a life science venture capitalist focused on cancer research, and Deann, an attorney and medical researcher specializing in rare autoimmune diseases, have always envisioned a family wine endeavor. Thanks to their exceptional winemaking team and vineyard sources, their dream is now a reality with the debut of a trio of 2021 Cabernet Sauvignons. Their winemaking journey has been guided by notable figures like their late neighbor Barbara Eisele and acclaimed winemaker Nigel Kinsman, whose commitment to historic vineyards aligns with Evnin and Wright’s vision. Kinsman’s classical approach emphasizes purity of fruit and vineyard expression, resulting in wines that reflect their unique origins rather than a standardized style.
Annulus wines are crafted from two distinct heritage vineyards: Vine Hill Ranch in Oakville, a vineyard that produces fruit with fine tannins and rich aromatics, and Beckstoffer Las Piedras, planted in the 1840s as the first vineyard in St. Helena. Its gravelly soil, known as “Las Piedras” or “the stones,” contributes to its distinctive wine character.
Annulus’ debut wines include the 2021 Beckstoffer Las Piedras Cabernet Sauvignon ($250), featuring dark fruit and minerality; the 2021 Vine Hill Ranch Cabernet Sauvignon ($250), with cranberries, chocolate, and a complex fruit profile; and the 2021 Napa Valley Cabernet Sauvignon ($175), known for its blueberry, plum, and sage notes. These wines are crafted at Wheeler Farms in St. Helena, with blending expertise from Consulting Oenologist Michel Rolland.
Arborum
Caren and Nick Orum are setting a new standard in Napa Valley winemaking with their Arborum label, featuring the exceptional 2021 Proprietary Red and 2022 Proprietary White Wines, crafted by renowned winemaker Andy Erickson. Their commitment goes beyond fine wine; they’ve pledged $1 million to charities supporting Napa Valley
vineyard workers and environmental conservation upon their wines’ release. Originally from the South—Caren from Arkansas and Louisiana, and Nick from Texas—the Orums relocated to Napa Valley in 1999 after successful careers in New York and San Francisco. After a decade of searching, they acquired a historic 20-acre St. Helena property on Spring Mountain, originally established in 1871 by Bavarian immigrants John Weinberger and Hannah Rabbe.
Hannah, known as Napa Valley’s first female winemaker, earned international acclaim for her wines.
The property had declined over the years until the Orums revitalized it in 2013. They partnered with Renteria Vineyard Management to ensure meticulous care, including hand farming, precise pruning, and innovative technology to enhance quality and sustainability. They also restored the historic olive orchard and achieved CCOF-certified organic
status in 2021.
The Arborum 2021 Proprietary Red is a blend of 95% Cabernet Sauvignon from Hidden Key estate and 5% Cabernet Franc from Pritchard Hill, offering a refined aroma and rich texture. The 2022 Proprietary White, a Bordeaux-style blend of Sauvignon Musqué, Sauvignon Blanc, and Semillon from Coombsville, promises vibrant complexity. Future releases will include a Cabernet Sauvignon from the Hidden Key estate.
BIG SUR LODGE
Discover serenity at Big Sur Lodge on California’s Central Coast. Nestled among towering redwoods, guests can unwind amidst nature’s captivating sights and sounds, embracing peace and tranquility along the original road trip. Book now and save with the access code “ SUNSET ” at BIGSURLODGE.COM
CARMEL-BY-THE-SEA
Taste your way through this vibrant food and wine scene with more than 60 inspiring restaurants and 18 wine tasting rooms—all within walking distance from your Carmel-by-the-Sea hotel or inn. Enjoy the freshest in local ingredients thanks to the bounty of Monterey County’s fresh produce, locally sourced seafood, and California’s largest premium wine region.
CARMELCALIFORNIA.COM
ARROYO GRANDE
Slow down in the town where time stands still. Wander through our historic village, taste world-class wines and hike through the ancient oaks. Most of all, indulge in the warm and welcoming atmosphere that makes Arroyo Grande the perfect getaway. Spending time in Arroyo Grande is time well spent.
ARROYOGRANDE.ORG
MONTEREY COUNTY
MONTEREY COUNTY
SAN LUIS OBISPO COUNTY
INN AT THE COVE
Inn at the Cove is perched on an oceanfront clifftop in Pismo Beach with uninterrupted Pacific Ocean views from the room and private balcony. Tucked away on a secluded cove, just minutes from the classic beach town of Pismo Beach, the hotel offers a laid-back home-away-from-home surrounded by the area’s best beaches.
INNATTHECOVE.COM
SOLVANG
Step into the enchanting village of Solvang, where Danish heritage comes alive. Stroll charming streets lined with windmills, bakeries, and unique boutiques. Savor authentic Danish pastries, explore local wineries, and enjoy cultural festivals. Solvang is California’s delightful slice of Denmark, offering a quaint and memorable escape. SOLVANGUSA.COM
PISMO BEACH
Discover Pismo Beach, where golden sands meet bright blue waves. Renowned for its vibrant pier, worldclass surfing, and rich clam heritage, this coastal gem offers unforgettable sunsets, delightful local wines, and serene nature experiences. Choose California’s quintessential beach town in all its classic splendor.
EXPERIENCEPISMOBEACH.COM
SANTA BARBARA
Escape to Santa Barbara, where cascading mountains meet the majestic Pacific, where the city’s rich cultural legacy is preserved through stunning architecture and where there’s an abundance of incredible food and wine at every corner. More than a destination, it’s a place that rejuvenates the soul.
800-676-1266 | SANTABARBARACA.COM
SANTA MARIA VALLEY
What if we said you could ditch the crowds on your next trip to wine country? In Santa Maria Valley, enjoy award-winning wines and the region’s scenic beauty without the hassle and without breaking the bank. Explore, sip, and stay awhile.
805-925-2403 | SANTAMARIAVALLEY.COM
OXNARD
Mix things up in Oxnard, where Pacific Coast Highway meets Highway 101. Oxnard is home to the #1 Best Beach in California and #1 Best New Hotel in the U.S. (USA Today), electric nightlife, some of the best taquerias in the state, Dallas Cowboys Training Camp and an expansively picturesque harbor that serves as the closest access point to Channel Islands National Park.
VISITOXNARD.COM
SANTA BARBARA COUNTY
SANTA BARBARA COUNTY SANTA
VENTURA COUNTY
WINNING
Wine Country Escapes AWARD
THESE REGIONS, RESORTS, WINERIES, AND HOTELS ARE YOUR ULTIMATE GUIDE FOR SIPPING AND STAYING THROUGHOUT THE WEST.
Temecula Valley
The West is home to some of the best wine growing regions in the world, as well as some of the most beautiful hotels and resorts to stay in and enjoy the fruits of the wineries, and tasting rooms that make wine travel so satisfying. In our annual travel awards, we routinely honor the lodging and regions for delivering superlative experiences and hospitality. Here’s a collection of the wine country destinations that we think you should visit this year. Cheers!
Banyan Tree Veya
It’s been a while since Valle de Guadalupe has celebrated an opening of this gravitas. The expansive 16-acre villa-only property levels up this already white-hot wine region in Northern Baja with rooms outfitted with private plunge pools, plus seven standout culinary outlets, a botanical garden, and the hotel’s own Grenache-focussed Pictograma Winery.
Healdsburg
Surrounded by the storied wine growing regions of the Russian River, Dry Creek, and Alexander Valleys, Healdsburg is the perfect home base
for exploring all that’s vinous in Sonoma. With a leafy historic plaza, 40 tasting rooms, Michelinstarred restaurants, boutique hotels, small townvibes, and the Healdsburg Wine & Food Experience and Jazz Festival rounding out its cultural offerings, it’s a wine and food lover’s favorite that sets the high bar for wine country charm.
MacArthur Place
MacArthur Place Hotel and Spa is set on a lush six-acre property right in the heart of the town of Sonoma. With multiple pools, outdoor showers, a renovated spa, and three restaurants and bars
celebrating local ingredients, serving craft cocktails, and pouring regional wines, it combines the best of the city and the surrounding wine country. Add the hotel’s acclaimed art collection and artistin-residence program and a stay here adds up to a vibrant cultural and culinary experience.
Temecula Valley
Temecula Valley, Southern California’s Wine Country, is known for its welcoming spirit and its quality wines. With nearly 50 wineries, panoramic views, al fresco dining, and live music, it’s a laid-back paradise for people seeking a vibrant, unpretentious
wine country experience. Adventure awaits with hiking, biking, hot air balloon rides, horseback riding, and more. Nearby Old Town Temecula offers historic charm, quaint shops, and cultural experiences. Special events like the Temecula Valley Balloon & Wine Festival make it a year-round destination, blending rustic charm with modern amenities.
McMinnville, Oregon
McMinnville is at the heart of one of the Pacific Northwest’s most notable
wine regions. And while the Willamette Valley pinot noir undoubtedly draws visitors (and winemakers) from far and wide, it’s far from the only thing on the menu. Think unrivaled farm-to-table cuisine, lush landscapes, and a quirky, down-home vibe that is reminiscent of the nearby city of Portland.
The Township of Santa Ynez
The Santa Ynez Valley perfectly balances Wild West charm with modern sophistication. With period-style facades
Hotel Healdsburg
and hitching posts, and streets lined with shops, galleries, tasting rooms, and museums, visitors can partake in ranchy and rad by turns. With wineries like Sunstone and Gainey Vineyards, diverse restaurants and lodging, and the Santa Ynez Valley Historical Society Museum, it’s the ideal base to explore the surrounding Central Coast wine country.
San Luis Obispo County
Midway between San Francisco and Los Angeles, SLO contains all the quintessential California hallmarks—picturesque beaches, rolling vineyards, fields of wildflowers, and plenty of smalltown charm. It’s safe to say your camera roll will be loaded with gems from cultural attractions like the Sensorio Field of
Light and Hearst Castle. Plus, did someone say sand dunes? Wine country has never been so diverse and entertaining.
The Inn at Mattei’s Tavern
The latest thing in luxury lodging in the Santa Ynez Valley, The Inn at Mattei’s Tavern in Los Olivos, CA, blends modern farmhouse design with luxe ranch style. Formerly a stagecoach stop, the property boasts well-curated rooms with fireplaces, firepits, and offers activities like winemaker experiences, knife-making, and chefled dinners. The original historic structure retains that throwback stagecoach vibe with rustic furnishings and multiple fireplaces, albeit now with an exceptional restaurant and craft cocktail bar. An elevated ranch retreat.
Hearst Castle, San Luis Obispo County
The Inn at Mattei’s Tavern
Stables Inn
Stables Inn
This Paso Robles property captures the rustic charm of the Central Coast’s most fantastic wine regions with its quirky indie spirit and down-home hospitality. Each of the 19 stylish rooms are uniquely designed with a nod to the area’s equestrian heritage. Guests enjoy amenities like plush bedding, local artisan touches, and a central location perfect for exploring nearby wineries and downtown Paso.
Dawn Ranch
The recently renovated 22-acre Dawn Ranch in Guerneville, California, offers a dreamy getaway in the woods, with its cozy cabins, glamping tents, and access to the Russian River. Extensive programming includes
scent-making classes, guided foraging, and treatments at The Spa at Dawn Ranch. The Lodge at Dawn Ranch, led by Chef Fernando Trocca, serves a vegetable-forward menu with craft cocktails. Amenities like Fender guitars and Swarovski binoculars make for a delightful rustic luxe reset.
Huttopia Wine Country
There’s shortage of slick, luxury hotels in wine country, which is what makes a quirky glamping option like Huttopia Wine Country stand out from the pack. Perched amidst vineyard hills with panoramic views, it offers 63 fully solar-powered wood and canvas tents. Enjoy family-friendly amenities like electric mountain bike
rentals, a solar-heated pool, and games like ping-pong and pétanque. Located near Clear Lake and Napa Valley, it’s an off-the-grid haven perfect for nature lovers and wine enthusiasts alike.
Poetry Inn
Live like a Napa Valley wine baron at this house on a hill offering privacy and serenity in the Stags Leap District. Accessible only to guests, the resort features suites tricked out with fireplaces, soaking tubs, and balconies with epic valley views. Poetry Inn provides a tranquil retreat with access to sister property Cliff Lede Vineyards’ tasting room and its Backstage Tasting Lounge, which showcase local art and rare rock and roll memorabilia.
Harmon Guest House
Located in downtown Healdsburg, Harmon Guest House embodies the eco-chic charm that draws visitors year after year to the heart of Sonoma’s wine country. Its 39 rooms, including six suites, are nestled in intimate pods for a private getaway vibe. Each room features balconies or patios with views of the bustling main street, tranquil garden courtyards, or the serene pool and creek park. Don’t miss the rooftop lounge for elevated bites and craft cocktails worthy of the region’s excellent food scene, as well as panoramic vistas of Fitch Mountain and the Sonoma Hills.
SAVOR SANTA YNEZ VALLEY
With six charming country towns, six distinct vibes, six Michelin-rated restaurants, and so much more, the Santa Ynez Valley is Southern California’s hottest destination for outdoor adventure, rich culture, culinary bliss, and excellent wine.
No longer the best kept secret for travelers looking for that bucolic California that time forgot, the Santa Ynez Valley has seen a gold rush of Michelin-rated restaurants, forward-thinking wineries, and design-minded lodging. But it’s still got all the charm, authenticity, and friendly vibes that put it on the map in the first place (thanks Sideways!; more on that later). Only two and a half hours from L.A., four hours from San Francisco, and with nearby Santa Barbara Airport offering direct flights from 12 major markets, it’s one of the easiest ways to get a dose of the old California we love. Think rolling hills dotted with ranches, picket fences, ancient oaks, lush vineyards, independent businesses run by passionate locals… but with all the modern cultural and culinary upgrades and outdoor activities that make it satisfying for the most sophisticated of travelers. As you plan your summer and fall travel, here are four essential tips for making the most of this bucket-list Southern California getaway.
TRACK THE MICHELINS
Bell’s in Los Alamos put the SYV on the map for hardcore foodies with its ranch-y French cuisine and the Michelin star that followed, and it’s been joined by five more must-book, Michelin-rated spots. Hit Coast Range for cocktails and grilled meats, Peasants FEAST for superlative sandwiches, Bar Le Côte for Iberian-Californian cooking, First & Oak for pri fixe perfection, and Mattei’s Tavern for globally-influenced culinary excellence.
GET CULTURE, OR NATURE
The Valley’s most exciting cultural institution is finally opening: the new Santa Ynez Chumash Museum and Cultural Center celebrates the indigenous history of the region and offers locals and visitors an immersive and essential experience. In Buellton, the quirky Mendenhall Museum houses the world’s most extensive collection of vintage gasoline pumps and gas station memorabilia. For the more outdoor minded, Highline Adventures gives thrill seekers a wire’s
eye view of the Valley, which offers extensive hiking and riding for those who prefer to stay on the ground.
GO SIDEWAYS
Attention Set-Jetters (folks who seek out famous film and TV locations on their travels): 2024 marks the 20th anniversary of the film Sideways , which helped put the Santa Ynez Valley on the map for wine lovers. Take the Sideways van tour to easily visit the location, or make a pilgrimage to the Hitching Post 2 for a meal starring local wines and the culinary prowess of Frank Ostini.
CITY HOP
SYV is home to six distinct communities, each with its own culture and vibe. From Solvang, an authentic Danish-American hamlet, to Los Olivos, a bucolic hub of quaint wine tasting rooms and restaurants, to Los Alamos, an Old West town that has become a foodie mecca.
GET A ROOM
Skyview in Los Alamos set the standard for instagrammable retro stylish lodging, but in recently years The Inn at Mattei's Tavern in Los Olivos added true luxury to the mix along with The Genevieve in Santa Ynez, joining the design-minded standby The Landsby in Solvang. Alisal Ranch offers a true taste of throwback dude ranch luxury and the glamping tents at Flying Flags RV Resort round out the rich offering of lodging options.
The Landsby in Solvang is just one of dozens of exceptional lodging options.
Alicia Valencia of the Lucky Hen Larder plates dishes at the annual wine and food festival Taste of the Santa Ynez Valley.
The gently rolling hills of SYV produce some of the West’s best wines.
THE COMPETITION JUDGES
WINEMAKERS
Adam Savitskas Winemaker, Big Dog Vineyards
David Vergari Winemaker
David Sundberg Winemaker
Drew Damseky Owner/Winemaker, Palmeri
Julie Schreiber Consulting Winemaker
Kerry Damskey Wine Consultant and Winemaker
Maureen Martin
Senior Winemaker, Clos Du Bois
Michael Beaulac Winemaker, Foley Family Wines
Penny Gadd Coster, Winemaker, Breathless Wines
Stephanie Trotter Owner/Winemaker, Trotter 1/16, D.O.S. at Tedeschi Family Winery
JOURNALISTS/MEDIA
Christopher Sawyer Wine Writer and “Sommelier to the Stars”
Dan Berger Wine Journalist
Larry Van Aalst Radio Host of “The Sonoma Wine Report”, CRN Digital Talk Radio
Peg San Felippo Wine Journalist
Ziggy Eschliman Radio and TV Host, Blogger, Ziggy The Wine Gal
TRADE/EDUCATION
Alexandria Sarovich Founder & CEO, Own Rooted Hospitality
Amanda Johnson Sommelier
Barry Herbst Wine Director, Bottle Barn Liquors
Bekah Burnett Wine Educator & Consultant
Debbie Zachareas Wine Expert, International Judge, and Lecturer
Denise Gill Educator/Consultant
Elliot Herrod Maitre’D/Sommelier, Le Dîner
Emily Carlson Wine Director, Barndiva
Homer Mitchell Sommelier & Wine Wall Manager, The Matheson
Educator, Sommelier, Wine & Beverage Judge, Public Wine and Beverage Studies, Culinary Institute of America
Congratulations to the Winners
Every year we host the Sunset International Wine Competition and we’re continually impressed by the excellence of the entries. To guide you to the best bottles, we assemble a panel of expert judges and taste our way through hundreds of bottles that collectively represent what’s being produced throughout the West and beyond. And then we award the medals. As in years past, the wines and wineries listed here deliver incredible flavor, the highest production standards, and, above all, deliciousness in the glass.
McGrail Vineyards and Winery
Tell us about your approach to winemaking—what would you say sets your winery apart from the others?
We’re proud to own our vineyards and have complete control over our farming practices. While this isn’t unique to us, we believe that our meticulous approach to irrigation management and commitment to sustainability truly elevate our wines. We never compromise on quality for the sake of availability; instead, we invest in hundreds of new barrels each year and allow our wines to age for 30+ months, ensuring a seamless integration of flavors.
At the heart of our philosophy is the belief that great wine begins in the vineyard. We dedicate ourselves to cultivating the highestquality grapes, as we know that exceptional wines are a direct reflection of the care and attention we give to our land.
What is it about your property that helps impart quality to the raw materials you’re working with? Soil, aspect, climate, biome, etc?
We have two distinctive vineyard sites, each with its own unique character. Our estate vineyard is perched on an elevated north-facing slope, boasting gravelly loam soils that we enrich with compost to nurture the beneficial microbes that support our vines. The climate here is quintessentially Mediterranean, reminiscent of some of the world’s finest wine regions. Our wet winters replenish the soils with fresh water, while spring brings a delightful mix of warm and cooler days— ideal for grapevines. Summers are characterized by warm to hot days and refreshing cool nights, allowing for an extended ripening period. Fall typically offers dry, warm days followed by cool to cold nights, creating the perfect conditions for
exceptional wine grapes.
In contrast, our Lucky 8 vineyard is located on a gently sloping site closer to the valley floor. This south-facing vineyard features a blend of gravelly loam and heavier clay soils at the base, contributing to its unique profile. Here, the cooler temperatures and refreshing breezes that sweep through the valley from the SF Bay provide a slightly different growing environment, adding complexity to the grapes we cultivate.
During vinification, what is the primary focus for your Sunset award winning wine? Is it the fermentation process?
The aging?
Fermentation management is crucial for all our wines, but for our reds, such as the Cabernet Sauvignon Reserve, aging in oak barrels plays an equally vital role. We carefully select a variety of oak sources and extend our aging process beyond the industry norm. This extra time in the barrel allows the flavors to meld beautifully, resulting in a more refined and elegant profile.
Going forward what are your predictions for the wine industry given some of the turmoil this year and the climate concerns, fires, etc?
Unfortunately, I don’t know what the future brings regarding climate change and fires. In my 45 years in the wine business the winters have
become more mild. Spring frosts are extremely rare. I assume that will continue. Summers are random. Some are hot like 2024, and some are cool like 2023. Fires are a crap shoot but one advantage we have in Livermore is the surrounding hillsides are primarily grasses which are easier to extinguish. It’s the forest fires that burn for a month that cause problems in grapes.
What was the wine for you that sparked the inspiration behind your winery?
Cabernet Sauvignon is our flagship at McGrail Vineyards! Our Estate property is planted entirely in Cabernet Sauvignon and when we opened we only produced this one wine. While we produce others now, our inspiration is and was Cabernet Sauvignon.
Was there a particular experience that proved to be formative in your journey?
This is a difficult question for sure. The wine business has changed so much in 45 years but I think my visit to the Bordeaux region in 1998 was eye opening. As I visited the Chateaus, I tasted wines aged exclusively in brand new barrels. It was there that I realized that if you grow your fruit with enough intensity of flavors then the new barrel becomes an accent. A spice that enhances the flavor experience rather than just tasting like sawdust or something.
growing
An interview with McGrail’s winemaker Mark Clarin
TRENTADUE WINERY
2022 Montepulciano
Estate Bottled & Produced
Category: Italian Red Varietals
Award: Double Gold, Best of Class; Best of Show Red Wine, Best of the Best Score: 98
Tasting Notes: Deep maturity, dark fruit, pretty toast. www.teachworthcabs.com
2019 Cabernet Sauvignon Estate
Category: Cabernet Sauvignon > $75.01
Award: Gold Score: 92
Appellation: Diamond Mountain District Price: $125
Tasting Notes: Elegant, inviting. Lush black and red fruit. Dense fruit. Cocoa powder. Well balanced. Moderate tannins with lingering finish. www.teachworthcabs.com
THE STEVEN KENT WINERY
2021 Cabernet Franc
Category: Cabernet Franc
Award: Gold
Score: 91
Appellation: Livermore Valley Price: $110
Tasting Notes: Well balanced tannins, fresh strawberry, bell pepper notes. www.stevenkent.com
GOLD MEDAL
APPEARING IN ALPHABETICAL ORDER
2021 Cabernet Franc
Category: Cabernet Franc Award: Gold Score: 91
Appellation: Livermore Valley Price: $48
Tasting Notes: Spicy violets in the nose, oregano notes, light herbaceous quality. www.stevenkent.com
