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Wine Country
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LIFESTYLE st. f r a nci s w i n e r y
VINEYARD MANAGER
Jake Terrell
FARM TO TABLE Apple Cider
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TASTE Tomales Bay Oysters
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STAY & PLAY Sonoma Mission Inn
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and Willie
SEE & DO Hot Air Balloons
fall in sonoma
This year we have a lot to be thankful for here at St. Francis Winery & Vineyards. Mother Nature has given us much needed rain throughout Sonoma County which led into a beautiful spring. Every day we appreciate the beauty of our surroundings from the prominent Mayacamas Mountains framing the view at the Winery to the small quail families scurrying throughout the property. Above all, we don’t forget to sit back and enjoy the fruits of our labor, sipping on a glass of our favorite St. Francis wine at the end of a day, whether it is with coworkers, family or friends. We take a moment to toast a glass of “Old Vines” Zinfandel to St. Francis’ late President & CEO, Christopher Silva, who lost his battle to brain cancer this past July. As we mourn our loss, we reminisce on all of the fond memories and lessons he taught us throughout the years. Chris’ legacy and passion for life will always be a part of St. Francis. As we head into harvest, we remember Chris’ excitement for a promising season. This year is no different. The rainy winter yielded to a sunny warm spring allowing a slow and even-growing season for grapes to develop complex flavors and we are excited to see what the Winemakers create. This fall we have several fan favorite selections being released to the Wine Club. For those seeking a full-bodied, velvety Cabernet Sauvignon, we are thrilled to release our 2014 Lagomarsino Vineyard Cabernet which received an impressive 94 point score from The Wine Advocate. For the Zinfandel lover, our famed Tres Viejos is back and ready to impress the toughest critic with its layered aromas and elegant finish. Looking for something a little lighter, Katie Madigan’s 2016 Estate Cuvée Blanc is exceptional and perhaps the perfect Thanksgiving wine for the white wine lover at the table. Whether you are a Zinfandel fanatic, Cabernet Sauvignon enthusiast or a white wine admirer we hope you love your fall selections and join us in raising a glass to Chris. If you find yourself short on your favorite bottle for the upcoming holidays, don’t hesitate to reach out, we are here to help and love hearing from you. We are extending an additional 10% discount to our Wine Club Members on any reorders placed within one month of your club shipment through the end of 2017. We hope you enjoy your fall shipment! Cheers, The St. Francis Wine Club Team Sinéad, Leyburn & Larissa (left to right)
Wine Country
LIFESTYLE F A L L
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Contents
FALL IN SONOMA St. Francis Winery
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••• S TAY & P L AY Spanish Mission Style Luxury
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••• TA S T E A Taste of Adventure PUBLISHER Left Coast Marketing EDITOR Marcy Joyce
••• WINERY HIGHLIGHTS Farming the Vine
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•••
DESIGNER Chelsea Bond
FA R M TO TA B L E How Do You Like Them Apples?
F E AT U R E S Marcy Joyce Tanya Seibold Sue Straight
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SALES Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 707.479.5385 LeftCoastMarketing.com
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C R E AT E D F O R St. Francis Winery
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SEE & DO Soar Over Sonoma County
HAPPENINGS Sonoma County
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Authentic Spanish Missio
THE BATHING RITUAL This ritual, borrowed from the bathing practices of ancient times, will begin to slow your perception of time and prepare you to fully benefit from your spa experience. Simply follow these guidelines, which lead you through the 60-minute ritual. EXFOLIATING SHOWER Use the supplied grape seed body scrub to exfoliate and cleanse your skin. 5 minutes WARM BATH (TEPIDERIUM) Ease into this 96-98 degree warm mineral bath. 10 minutes HOT BATH (CALDARIUM) Relax in the 102 degree hot mineral bath. 10 minutes RE-HYDRATING DRINK Enjoy a tall glass of water, which is vital for the hydration of your body.
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COOL PLUNGE SHOWER Cool your body with a brief shower. 5 minutes EUCALYPTUS STEAM ROOM Benefit from steam infused with calming eucalyptus. 5 minutes DRY SAUNA Relax for a few moments in the dry heat of the sauna. 5 minutes RE-HYDRATING DRINK Enjoy a glass of water, which is vital for the hydration of your body. COOL PLUNGE SHOWER Begin the final cool down with a brief shower. 5 minutes REST Recline in the serenity of the relaxation lounge as your body renews and restores itself.
on Style Luxury FAIRMONT SONOMA MISSION INN & SPA’S unobtrusive placement, tucked away off a main road into town, belies the interior opulence and exterior expansiveness of the 226room, melon-colored stucco resort. After passing a ramble of brightly painted taco shops, boutique clothing stores and humble antique marts, the sudden turn on Boyes Road coming from the north wordlessly invites arriving guests to prepare to feel like royalty. The lush greenbelt walkways dotted with magenta crepe myrtle trees wend their way from the recently remodeled guest rooms and suites, leading to the pools, spa, Michelin-rated Santé Restaurant, meeting spaces for social galas and business retreats, or one of many activities like yoga or other fitness and mind/ body classes. The pathway also serves as a leisurely stroll with the occasional bench partially enshrouded in the landscape. Though no small complex, the grounds offer plenty of various sized spaces to seek solitude or conversational intimacy while also accommodating large groups for special occasions. The atmosphere is one of relaxed conviviality with special touches at every turn to ensure an experience of comfortable elegance wherever you go. A fire pit, where s’mores kits can be purchased, is lit every evening. As sales coordinator Michelle Sevilla gives a tour, she points out a bee hotel that is part of Fairmont’s earth-friendly green initiative. Honey is harvested onsite for restaurant use.
Stay & Play by Marcy Joyce
All guest suites have a fireplace with wood logs in a burlap sack ready to set aflame and a complimentary bottle of wine. “It takes a minute to light it but once it gets going, you have a nice, natural fireplace,” says Michelle. The romantic rooms also all have a patio or balcony with aesthetically pleasing views. Not to mention jacuzzi tubs, which are in the center of some rooms. In the closets are white terry cloth robes and slippers to change into for the pool and spa. “We see guests walking around in their robes a lot,” Michelle says. And so the vibe is upscale yet down-to-earth...and pet friendly with dogs of all kinds allowed (no-dog rooms can be requested for those with allergies). Originally built in 1926—but burned down, and later rebuilt to include a landmark water tower with separate buildings added over time— Sonoma Mission Inn has been managed by Fairmont for the past 15 years and is renowned for being one of the few luxury spa resorts with its own source of thermal mineral water, steeped in ancient traditions of Roman, Greek and Egyptian civilizations and used here by Native Americans in the 1800s for healing purposes. “People often ask, ‘Why is it such a random spot, away from the actual town of Sonoma?’” says Michelle. “But really it was built for those mineral waters which are still used in all of our pools. Back when the original building was a vacation spot for people from San Francisco to come up to go to the hot springs
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FOR ST. FRANCIS WINE CLUB MEMBERS Exclusive Winery Discount Rate Includes: •
20% off our best available rate
•
20% discount on food & beverage
•
Complimentary Spa Access Passes
Make reservations online at www.Fairmont.com/Sonoma and use Promotion Code: PWCM or call 1 (866) 540-4499. Note that this offer is not valid for group bookings and is not combinable with any other promotion. Discount applies to food and non-alcoholic beverages. Purchases must be charged to the guest room and the discount will be applied prior to check-out. Rates are based on double occupancy with additional charge per person for triple and quad occupancy. Resort fee and occupancy tax are not included.
for the weekend the creek was really popular. So a lot of the houses around here are little cabins built around the creek and the waters. A creek a couple streets away was a vacation spot. We do get a lot of people from the Bay Area on a staycation, coming up for the weekend. But then we get lots of international travelers. And lots of corporate groups. We get people from all over.” The Ancient Bathing Ritual is the signature of the award-winning Willow Stream Spa with its outdoor thermal mineral swimming pool, thermal mineral Jacuzzis, dedicated Watsu pool, herbal steam room, sauna, indoor lounge with fireplace, outdoor resting loggia and Spa Café. Private spa cabanas are available to rent. Non-hotel guests can purchase a day pass to Willow Stream Spa and if they book a massage or
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other treatment the day pass fee is waived.
home of the PGA Championship Senior Tour Charles Schwab Cup.
The inn also has pools for guests only, one of which is by the water tower with a seasonal bar open
Complimentary guided hikes are available for hotel guests every day of the week with varying levels of challenge. Hike leaders who work on premises take groups to Jack London Park, the Overlook Trail in Sonoma or Quarry Head Botanical Garden for a two-hour hike.
If it is your birthday and you live within 100 miles of the spa, you can take advantage of the Good Neighbor program and receive a free day pass. from April to October where signature cocktails and beer on tap are served. The Fairmont Sonoma Mission Inn experience is a perfect balance of relaxed, pampered bliss and invigorating physical activity. It has a partnership with the Sonoma Golf Club, an 18-hole course set on 177 acres of rolling terrain and former
Bicycles and helmets are available on loan for individuals, couples, families and groups. If you are planning to stay at Fairmont Sonoma Mission Inn, Michelle advises booking ahead of time to get the best rate although last-minute specials are available. For more information, visit www.fairmont.com/sonoma.com.
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A TASTE OF ADVENTURE
NORTHERN CALIFORNIA FARMS PRODUCE SOME OF THE HIGHEST QUALITY AND MOST SOUGHT-AFTER OYSTERS
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owhere else does the bounty of a region’s agriculture abound with nearly year-round access to the best fruit and vegetables, dairy, artisan cheeses, meats, breads, and of course wine, than here in Sonoma County. And within a short 30-minute drive from the heart of wine country out to the coast, thrives a local industry which is making big waves on the national food scene and garnering world-wide accolades — the oyster farms. In wine production, the terroir or combination of soil, topography, and climate affects the grapes, which in turn, determines the final taste of the wine. The same principal applies to growing world-class oysters. It’s
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the merroir (“mer” meaning sea) or natural influence of tidal flows, sea beds and aquatic culture that gives each oyster variety – and each oyster farm – a unique flavor profile. A Kumamoto variety (West Coast) from Puget Sound will taste entirely different to one grown in waters off the Northern California coast.
Situated 30 miles north of San Francisco Bay, Tomales Bay is a narrow stretch of state-protected estuary which is shielded from the direct currents of the Pacific. It also happens to sit directly over a submerged canyon of the San Andreas Fault. This fault zone is a dividing line between the North
Taste by Tanya Seibold
American and Pacific plates. Why is the oceanography around Tomales so important to growing oysters? Well, it’s precisely because of the fault zone’s diverse oceanic plate sediment and underwater ecology being in perfect balance for shellfish cultivation, that farms such as Hog Island Oyster Co. and Tomales Bay Oyster Company are not only flourishing but producing some of the country’s finest quality and most highly soughtafter oysters. “Few foods carry the flavor of ‘place’ quite like an oyster,” says a member of the Hog Island Oyster Co. team.
“Tomales Bay has the cool, clean water rich in plankton that oysters feed on to grow plump and sweet, and the flavor of the bay is evident in every delicious mouthful.”
It takes approximately 11/2 years for an oyster to reach maturity before it can be harvested.
Located a few miles south of Hog Island is Tomales Bay Oyster Company (TBOC). Established in 1909, it’s California’s oldest continuously run shellfish farm with the first officially recognized farm beds sown during the Gold Rush. Originally chosen for its untainted tidal waters and prime access to the
The oyster size and age will make a difference in taste. Smaller and younger oysters will generally be more tender.
emerging railroad lines, TBOC began breeding a proprietary oyster: the owner’s reserve selectioncalled Golden Nugget. Naturally tumbled by the wind and waves, this oyster is purposely cultivated for a deep, round shell and thick, sweet meat. “Tomales Bay offers pristine waters carried down by the California current from the North Pacific, providing us with cold, nutrientdense water,” says Sean O’Brien, Assistant Manager of Tomales Bay Oyster Company. “Northwest winds in the spring, which triggers an up-welling and increased amounts of phytoplankton available for the oysters to feed on, giving the oysters a unique flavor.” For those of us
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who adore oysters any which way—raw, smoked, barbequed or fried—the vast taste difference between the five varieties grown in the U.S. is key to why we tuck into this salty delicacy. One of the most traditional ways to enjoy a fresh oyster is raw, straight from the shell, with a squeeze of lemon (maybe a dash of hot sauce) and a cold beverage. Whether it be a glass of bubbly, local micro-brew, or a chilled glass of Sauvignon Blanc, each oyster variety has a natural mate that tastes best with it. Here are some common varieties you’ll find near you, along with suggested beverage pairings.
Kumamoto
Plump, firm, rich and sweet; terrific summer oyster with a buttery taste. Serve with Sauvignon Blanc or a light-oak style Chardonnay. Perhaps a refreshing German Pilsner or even a pear or apple hard cider.
European Flat
Rounder, flatter, meaty texture with a distinctive seaweed flavor. Drinks well with Gewürztraminer. Or try a California Sparkling – citrusy and floral – a perfect foil to the saltiness from the seaweed flavor. If drinking beer, look for a wheat beer such as an imported Belgium White.
Hog Island Sweetwater
Their own variation of the Pacific variety. A rich and sweet tasting oyster with a slightly smoky finish. Drinks deliciously with Pinot Grigio. If enjoying this raw, try a lighter style mignonette (vinegar and shallot based sauce) made from champagne vinegar, finely diced shallots, lemon zest and hint of fresh thyme. If your oyster is going on the grill, then finish it with a hearty mignonette made from a tomato juice-base, shallots, horseradish and Worchester sauce. For this pairing, try a fuller-style IPA or Brown Porter; both would be a great match.
Hog Island Hogwash
A 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. 1/4 cup seasoned rice vinegar 1/4 cup unseasoned rice vinegar 1 large shallot, peeled, minced 1 large jalapeño pepper, seeded, minced 1/2 bunch cilantro, finely chopped Juice of 1 lime
Method Combine all ingredients in a medium bowl. When serving, stir the Hogwash beforehand to incorporate all the ingredients in the bowl. Serve in a shallow dish alongside freshly shucked raw oysters. Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Just before serving, add vinegar and lime juice and blend. Pairs with Sauvignon Blanc. Recipe courtesy Hog Island Oyster Co.  
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farming the vine VINEYARD MANAGER JAKE TERRELL
St. Francis Winery & Vineyards has been proudly Certified Sustainable by the California Winegrowing Alliance (CWA) since 2013. The commitment to sustainability is what initially the Winery drew Vineyard Manager, Jake Terrell, to the winery in 2014 when he was hired to oversee 400 acres of estate vineyards across three locations throughout Sonoma County. Jake is responsible for managing all aspects of vineyard life, from planting new vines to harvest while following the certified sustainable guidelines and philosophies. The CWA defines a sustainable winery and vineyard to be environmentally sound, economically feasible and socially equitable.
“We’re makethe thebest best “We’reall allworking working together together totomake wines whiletaking takingcare careofofour our wineswe wepossibly possibly can while employees environment.” employees and and the environment.” -jake -jake terrell terrell
Jake’s philosophy on on managing managingSt. St.Francis’ Francis’sestate estatevineyards vineyards is is two-part. He farms the vineyards with an eye toward two-part. He farms the vineyards with an eye towards making making so quality is acomponent key component in every decision wine, sowine, quality is a key in every decision he he makes. “We have two amazing winemakers, Katie Madigan makes. “We have two amazing winemakers, and Chris Louton, and we all share the same goal: make the best possible wines that reflect Sonoma County’s unique diverse terroir.” Secondly, do the right things at the right times. “If canopy management is timed correctly (suckering, fruit thinning, leaf removal, etc.) the vines cooperate perfectly. If late in any of those aforementioned practices, the vines will get unruly as will the resulting wines.” According to Jake, being proactive rather than reactive is crucial in every step of the way. Part of being proactive is Jake’s belief in sustainable farming. Jake has installed soil moisture probes in the vineyards to measure exact water usage by the vines. As a result, St. Francis has decreased water usage in the vineyards by more than 30% over the last three years. This year the vineyards are slated to use even less water (closer to 50%) and the vines have never looked better. Irrigation, Irrigation not not only only plays plays an an important important role in our sustainability value proposition, proposition but it is but it is one one of the largest influencers of potential wine quality. Selective and precise irrigation focuses the water on the vines only when they need it, resulting in smaller berries that make more intense and flavorful wines. Over the the last last couple couple years years Jake Jake has has been been busy busy executing executing aa Over replant project at Behler Vineyard, the original St. Francis Francis replant project at Behler Vineyard, the original St. vineyard site. Viticulture technology has come a long way vineyard site. Viticulture technology has come a long way in the 40 years since the vineyard was first planted. New in the 40 years since the vineyard was first planted. New technology allows allows Jake Jake to to improve improve our our sustainability sustainability efforts efforts technology and increase quality and safety. Throughout the vineyard, new and increase quality and safety. Throughout the vineyard, new block delineations were remapped based on soil differences, block delineations were remapped based on soil differences, irrigation and wellrow as irrigation and trellis trellis configurations configurationswere werechanged changedasand row orientations were shifted for uniform sun exposure. New orientations were shifted for uniform sun exposure. New
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Certified Sustainable Wild Oak Estate Vineyard - Cabernet Sauvignon Grapes
clones clones were were selected selected to to be be planted planted based based on on the the soil soil and and other other factors, all contributing to optimal quality and yields factors, all contributing to optimal quality and yields of of fruit. fruit. This “good This was was completed completed in in two two phases phases and and now now it’s it’s time time for for “good ole vintage ole fashion fashion farming,” farming,” says says Jake. Jake. Stay Stay tuned tuned for for the the first first vintage of what looks to be a fantastic harvest. of what looks to be a fantastic harvest. As a certified sustainable business, St. Francis is proud to be a certified sustainable business, St. Francis is proud to be aAsvoice in the community that supports the Sonoma County aWinegrape voice in theCommission’s community that supports the Sonoma County goal of becoming the nation’s Winegrape Commission’s first 100% sustainable wine goal regionofbybecoming 2019. Jakethe hasnation’s helped first 100% sustainable wine region by 2019. Jake has helped implement a program for St. Francis that educates local implement a program for certification St. Francis that educates local vineyard farmers about the process and how to vineyard farmers about the certification process and how to become sustainably certified. become sustainably certified.
“I have quite literally the best job in the "I have quite literally the my bestdog, job in the world. I get to go out with Willie, world. get to go every out with Willie, in theI vineyard daymy anddog, manage in the vineyard every day manage vineyards for a winery thatand is passionate vineyards for a winery passionate about quality ratherthat thanis yields.” about quality rather than yields." -jake terrell -jake terrell
Jake’s enthusiasm and optimistic attitude is contagious around Jake’s enthusiasm optimistic attitude is end contagious the Winery and hisand passion for wine does not in the around the winery and his passion for wine does end vineyard. He dabbles as a “garagista,” making a small not amount in the vineyard. He dabbles as a “garagista,” making a small of wine in his garage to enjoy with family and friends. He amounthe ofhas wine in his garage large to enjoy with family and admits a ridiculously wine collection andfriends. enjoys He admits he has a ridiculously large wine collection and pairing St. Francis Port with a Padron 1926 #2 cigar. When enjoys pairing St. Francis Port with a Padron 1926 #2 cigar. Jake is not in the vineyard, he enjoys cooking with his wife, When Jake not in thetime vineyard, hetwo enjoys withand his Deanna, andisspending with his kids,cooking Caleb (10) wife, Deanna, and spending time with his two kids, Caleb Lilly (9). Jake loves adventure sports, including mountain (10) and Lillykayaking (9). Jakeand loves adventure sports, including biking, diving, surfing, and has a special knack mountain biking, diving, kayaking and surfing, and has isa to make people laugh with his positive outlook on life. Jake special knack to make people laugh with his positive outlook a firm believer of the old adage that if you love your job, you’ll on life.work Jakeaisday a firm believer never in your life. of the old adage that if you love your job, you’ll never work a day in your life.
from the kitchen HONEY BALSAMIC LAMB CHOPS SUGGESTED PAIRING: CABERNET SAUVIGNON | SERVES 2
INGREDIENTS • 4 lamb chops • Freshly ground pepper • Freshly ground sea salt • 2 tablespoons canola oil • ¼ cup balsamic vinegar • 1 tablespoon honey
• 1 tablespoon grainy mustard • 1 clove of garlic • 1 teaspoon lavender flowers • 1 green onion, diced • Pinch of sesame seeds
PREPARATION
Pat lamb chops dry with a paper towel and season both sides with salt and pepper. In a small bowl, whisk together vinegar, mustard, garlic and lavender. Heat canola oil in a frying pan on high and place each chop in pan. Sear both sides. Pour vinegar mixture into the pan and reduce heat to low. Evenly coat chops in vinegar mixture and heat chops until mixture has thickened and chops appear sticky. Remove from pan. Rest chops 5 minutes. Garnish with sesame seeds and green onion and enjoy.
Visit stfranciswinery.com for more recipes from Executive Chef Bryan Jones.
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Farm to Table by Sue Straight
HOW DO YOU LIKE THEM APPLES? W
hat’s the latest trend very closely related to wine in the adult-beverage world? Cider, that’s what. It’s undergoing a renaissance – cider was the leading alcohol in the United States before Prohibition reared its ugly, dry head. Cider is back and it’s better than ever. The producers of this elixir are a passionate bunch, dedicated to producing delicious sparklers, while preserving history. Here in Sonoma County, and West Sonoma County in particular, Pinot Noir grapes sell for around $3,000 per ton and juice-quality Gravenstein apples sell for around $300 per ton. Do the math. This is about passion. Unlike wine, cider can be made yearround, because the apples can be kept in cold storage until the cidery (cool word, huh?) is ready to make a new batch. Also unlike wine, extracts and flavorings are legally allowable. This makes for some very interesting sparkling beverages. They range from bone-dry to über-sweet, with lots of flavors in between. There are a handful of cider companies here in Sonoma County, with more on the horizon. The following is a small cross-section.
Ace Cider (California Cider Company)
Ace Cider was founded in 1994 by Englishman Jeffrey House. The largest of the Sonoma County cideries, Ace produces a variety of ciders (some of which are distributed nationally), including “Apple,” “Apple Honey,” “Berry,” “Joker,” “Pineapple” and “Pumpkin.” Ace also has a pub/tasting room called “Ace In The Hole,” which is open to the public on Fridays from 2-4pm. Ace Cider is located at 2064 Gravenstein Hwy North, #40, Sebastopol.
Sonoma Cider Sonoma Cider was founded in 2012 by the father/son team of David and Robert Cordtz. They produce a variety of organically grown ciders, including “The Hatchet,” “The Pitchfork,” “The Anvil” and “Zider,” a lovely Rosé (a little Zinfandel makes it blush) cider. All of their ciders are gluten-free and made without additional sulfites. Sonoma Cider is located at 44 Mill Street, Healdsburg.
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hard apple cider: something fun and different
Unlike wine, cider can be made year-round, because the apples can be kept in cold storage until the cidery is ready to make a new batch.
Devoto Orchards Cider
Murray’s Cyder
Devoto Family Orchards was founded in 1976 by the husband/wife team of Stan and Susan Devoto and the cidery was founded in 2012. This small, family-owned cidery produces a variety of estate grown organic ciders, including “1976,” “Cidre Noir,” “Save The Gravenstein” and “Backyard.” They recently launched a larger sister company, called Golden State Cider.
Murray’s Hard Cider was founded in 1998 and produces craft hard cider only from organically grown apples. All of their ciders are gluten-free and made without additional sulfites. Murray’s produces three delicious ciders: Ncider, Vintage Cyder and Reserve Cider. Murray’s Cyder is located at 2200 Pine View Way, Suite C, Petaluma.
Devoto Orchards is located at 655 Gold Ridge Road, Sebastopol.
Tilted Shed Ciderworks Tilted Shed Ciderworks was founded in 2011 by husband/wife team of Scott Heath and Ellen Cavalli. Their ciders are made from locally grown heirloom apples carefully selected from old, organic, dry-farmed orchards. They produce a variety of ciders including, “January Barbecue Smoked Cider,” “Graviva! Semidry Cider,” “Lost Orchard Dry Cider” and “Barred Rock Bourbon Barrel-Aged Cider.” Tilted Shed Ciderworks is located at 7761 Bell Road, Windsor. Put down that Double IPA and try something fun and different! You’ll be glad you did!
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Above: The perfect brunch: savory roasted veggies and Devoto Orchards Cider. Top left: Sonoma Cider father-son team David Cordtz, right and Robert Cordtz, left. Middle left: A variety of ciders offered by Tilted Shed Ciderworks. Bottom left: Jeffrey House of Ace Cider serves it up. Ace Cider is available in a variety of flavors.
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his birthday and she has gifted him with a hot air balloon ride as a surprise on this summer morning. Leaving their Oakland, California home at 4 in the morning, she says, is part of the fun. Early mornings are ideal for this activity because this is when the conditions are the most calm and cool, allowing for more lift and ensuring a safe landing. After chief Wine Country Balloons pilot Scott van der Horst checks his clipboard for our names on the list, I follow others who have also just checked in over to the Starbucks across the street. Two white minibuses will meet us and drive us to the two balloons being fired up as we sip some joe and start to perk up.
T
he dark sky gradually yields to dawn as people park their cars in the nearly empty restaurant lot where I wait in my vehicle for our fair-weather adventure to begin. As a 20-year Sonoma County resident, I haven’t had to awaken as early or drive as far as most of my fellow passengers who have headed to the North Bay from Oakland, San Francisco or Silicon Valley. Those who have traveled even farther from home have chosen to stay in nearby hotels the night before. Our common goal: to arrive promptly at 6am to meet our crew who will take us to our hot air balloon launching site. I introduce myself to a woman who momentarily leaves a half-awake man in the passenger seat of her car when she gets out. Her name is Mai and she tells me that her boyfriend does not yet know why they are there but it is
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Once our group is divided and seated on each bus according to which of two baskets attached to nylon envelopes that each person will climb aboard, Scott, who has been a commercial touring pilot in Northern California for 35 years, steps onto the bus where I am now seated and apprises us of what we can expect, which in this case is a beautiful bird’s-eye view of Russian River Valley with its rows of verdant vineyards and cloud-laced mountains.
See & Do Story & Photos by Marcy Joyce
The shuttles take us a short distance and everyone hops out and beholds a rainbow-striped fabric bag alongside a blue and white design that advertises Blue Star Gas propane service. The inflation process for both balloons is nearly complete and each is hoisted by a torch-like gas flame centered above the huge baskets that sit on the yellow grass. A few people express apprehension about how high we will literally be hanging in suspense but are promptly assured that their detachment from the ground will give them no sense of being hundreds of feet in the air. They will simply be free to observe – as they would in any normal circumstance – the 360 degree aerial views as the vessel is smoothly elevated and lowered, drifting over the valley untethered.
Once I’m on board Blue Star, along with 20 other people, I strike up casual conversation with Vicki and Marcus, a couple in their early 30s who live in Santa Clara, California. They had originally intended this trip for Marcus’s birthday in April but had to reschedule for a more weather friendly day which has happily, finally, arrived (There are flyable days throughout the year, though the clearer the day, the more there is to see. Rain or severe weather are cause for postponement.)
Some passengers continue quietly chatting as we weightlessly ascend and compare notes on herds of brown cows grazing in golden pastures, horses kicking up dust as they run laps in their stables and excited dogs barking to protect their human families’ sprawling ranch estates that sparsely adorn the grape plantations on land once covered by the oak trees that now surround them. Peering out in the distance our bulbous inverted teardrop shadow is seen trailing us from below.
New friendships form as people learn about one another. Katrina and Aaron have come from San Francisco to celebrate their first wedding anniversary. Several families are on vacation together. Our pilot regales us with ballooning tales from his background and throughout the history of mankind.
There is an element of spontaneity as the length of the flight and the landing location will depend on what Scott refers to as “landing opportunities” contingent on wind conditions and landowners’ prior consent. Generally flights take an hour to an hour and a half.
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As the end of the flight is nigh, we hover above a paved road near the Sonoma County Airport. A red, retro-era open aircraft takes to the sky with two people on a frontpropelled adventure of their own. A crew who will reverse the balloon inflation process once we’ve landed coasts along the road in a chase truck. The same shuttles that brought us to our launch site await to bring us back to the café parking lot. Our group is much livelier now than when we first arrived before dawn. Inside the restaurant we share laughs about the morning’s experience over the champagne brunch that is included in the price of the excursion. People agree that there was no need to fear the heights after all. The day is still young and the pilots and crew seat themselves at a table near the entrance where there are brochures, tour maps and coupons for things we might want to do next.
For more information, visit www.balloontours.com
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CHE VOO
Dill & G arlic
A vocado B r ead
+ TWO MARINATED CHÈVRE
Hand-Crafted by CHEVOO, Sonoma County, CA | @CHEVOOlife | CHEVOO.com
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Happenings
Constructive Collisions: Art, Science, and the Environment Petaluma Arts Center Tuesday, September 12 7 - 8:30 p.m. Free www.petalumaartscenter.org
Sonoma Plein Air Festival Sonoma Plaza Saturday, September 16 10 a.m. www.sonomapleinair.com
Laughfest! Luther Burbank Center for the Arts Saturday, October 14 7-11pm $27 Advance; $32 Door www.sonomalaughfest.com
Sonoma County Art Trails Various Sonoma County Art Studios Saturdays and Sundays October 14- 22 Free www.sonomacountyarttrails.org
Bourbon and Bluegrass Brewsters Beer Garden Thursdays through October 26 www.brewstersbeergarden.com
NOVEMBER
Les Arts Florissants with William Christie Green Music Center - Weill Hall Friday, November 10 7:30pm Tickets Start at $35 www.gmc.sonoma.edu
Veterans Day Parade Saturday, November 11 Free www.petalumaveteransparade.com
Star Party Robert Ferguson Observatory Friday, November 24 6:00pm $3 Adults; Free under 18 Parking at Sugarloaf is $8 www.rfo.org/public-astronomy.html
17th Annual Blessing of the Animals St. Francis Winery Sunday, October 1 2-5pm Complimentary Admission Proceeds benefit Sonoma Humane Society
Sustainable Seafood SoirĂŠe St. Francis Winery Saturday, October 21 6:30pm Reservations Required $195.68 per Person $156.55 Wine Club Member
O C TO B E R
SEPTEMBER
Russian River Jazz and Blues Festival Saturday, September 9 Sunday, September 10 10 a.m. - 6 p.m. www.russianriverfestivals.com
S T. F R A N C I S
Sonoma County
fall FEATURED WINES
Certified Sustainable Lagomarsino Estate Vineyard - Cabernet Sauvignon Vines
2014 Cabernet Sauvignon
2014 Old Vines Zinfandel Tres Viejos, Sonoma County
Lagomarsino Vineyard, Russian River Valley
93+ Points | The Wine Advocate
92 Points | The Wine Advocate
94 Points | The Wine Advocate
Rockpile
2014 Cabernet Sauvignon
blend: 83% Cabernet Sauvignon 13% Petit Verdot 4% Malbec
blend: 85% Zinfandel 10% Petite Sirah 5% Mixed Blacks
blend: 100% Cabernet Sauvignon
tasting notes: Blackberry Toffee Licorice
tasting notes: Dark Berry Lavender Espresso
tasting notes: Black Cherry Dark Chocolate Cassis
pairing suggestions: Beef Short Ribs Portobello Mushrooms Lasagna Blue Cheese
pairing suggestions: Smoked Beef Brisket Roasted Beet Salad Cioppino Gouda
pairing suggestions: Italian Meatballs Roasted Vegetables Beef Carpaccio Gorgonzola
Retail Wine Club Members
$68 Retail $54.40 Wine Club Members
$48 Retail $38.40 Wine Club Members
$68 $54.40
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