INSIDE
The best of Sonoma County living
SUMMER 2016
TASTE
STAY & PLAY
FARM TO TABLE
French American Cooking
Dry Creek Valley
Wise Acre Farms
SEE & DO Jack London Park
2012 DEVIL’S INKSTAND CABERNET SAUVIGNON
Mendocino’s Redwood Valley is home to a wide range of grape varieties. The very cold nights, higher elevation, and warm afternoons make it an excellent locale for growing Gewurztraminer. The Gewurztraminer grown here sees plenty of sunshine and develops the characteristic russet freckles on the grape skins shortly before ripening.
Malbec is grown in many regions of the world and has gained particular acclaim in Argentina. Here in the Alexander Valley Malbec takes on layers of earth and spice which complement the deep fruit and add dimension. Rich, tangy flavors of mulberry are accented by an earthy character that makes this wine a great match with savory vegetables and tangy fruits.
Devil’s Inkstand takes its name from one intriguing spring with notably steep sides and great depth causing the water within to appear black as ink. Due to its proximity to the smoking fumaroles and resemblance to an inkwell it was named the Devil’s Inkstand and with this bottling we pay tribute to the geologic forces that created the superb soils where we grow grapes and make unparalleled wines.
Club Reorder Price: Retail Price:
Club Reorder Price: Retail Price:
Club Reorder Price: Retail Price:
Our passion for the purity of the varietal has contributed to the modern style of Sauvignon Blanc produced throughout California. Somewhat fuller in style than our River Ranches Sauvignon Blanc this offering showcases the texture, length, and spice that are typical of fruit from Dry Creek.
Club Reorder Price: Retail Price: YS
$16.50 $22.00
$24.00 $32.00
$41.25 $55.00
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No . 29
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$16.50 $22.00
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2015 GEWURZTRAMINER
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W I N E RY
W I N E R Y
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2013 MALBEC
2015 DRY CREEK SAUVIGNON BLANC
REORDER AT SHIPMENT PRICE through June 15
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geyserpeakwinery.com for complete tasting notes on each wine.
| Summer 2016 |
Contents TASTE French American Cooking
STAY & PLAY
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Dry Creek Valley
WINE SPECIALS by Geyser Peak
FARM TO TABLE Wise Acre Farms
SEE & DO PUBLISHER Left Coast Marketing
HAPPENINGS Upcoming Local Events
DESIGNER Chelsea Bond
WINEMAKER MESSAGE by Ondine Chattan
FEATURES Elsa de Brosses Winegrowers of Dry Creek Valley Tanya Seibold Elizabeth Cosin
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PHOTOS Dan Chapin Leigh Wachter SALES Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 (707) 479-5385 LeftCoastMarketing.com
GeyserPeakWinery.com
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Jack London Park
EDITOR Robin Gordon
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French American cooking
A c u l i n a r y ex p e r i e n c e to d e l i g ht a l l o f by Elsa de Brosses For the past 30 years, Jean Pierre MoullÊ held the title, head chef at Chez Panisse in Berkley. As he steps away from the famous kitchen, he takes on a new cooking venture with his daughter, Elsa de Brosses, offering cooking classes at their Healdsburg ranch in Sonoma County. In 1975, Jean-Pierre moved to California and joined the Chez Panisse family. The restaurant was still relatively young and new at that time and Jean-Pierre was the only one in the kitchen who had gone to culinary school. He was quickly named chef and began to establish most habits which have made Chez Panisse the restaurant it is today. He worked with local farmers in order to get the best seasonal produce, but more importantly mentored many ranchers to raise livestock of the highest quality. Having grown up with a mother who hunted and foraged for the finest of what nature had to offer, Jean-Pierre wanted to instill this philosophy in the restaurant and saw the potential and variety of California. He has always hunted, foraged or grown his own food and is a very strong believer in living with what one is surrounded by and being self-sufficient.
Photography by Don Alderon and Jan Baldwin
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His daughter Elsa, grew up with these values and therefor spent a lot of her time in a vegetable garden, foraging and beekeeping. She always cooked with her father and spent a lot of time growing up in the
classes
Taste | Fr ench Amer ica n Cooki n g |
your senses kitchen at Chez Panisse. She went to Parsons New School to study communication design, and worked in that field for many years. Yet her passion and love for cooking took over and she came back to her roots. She spent a few years cooking at Chez Panisse, and then moved to London where she worked at Violet’s bakery. The Moullés have been offering cooking classes in France in their Bordeaux farm house for the past 25 years. Now, they are opening their California ranch for a few cooking days. It is an immersion into country life in California like their French course is an immersion in deep traditions from France. The idea is to get together not only to cook and learn about food, but also share a beautiful meal together, get to know one another and enjoy life. Even if Jean-Pierre and Elsa are here to teach and share their knowledge of food, they feel they learn just as much from their guests who participate greatly throughout the classes. This experience is about having a conversation and seeing how to improve on cooking as well as on living a sustainable lifestyle. The classes (only five students maximum) are focusing on the kind of recipes found in Jean-Pierre and his wife Denise’s cookbook, French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way, classics such as poached halibut with hollandaise
Next available dates: MAY 14th (sold out), 15th (sold out), 28th & 29th JULY 16th, 17th, 30th & 31st AUGUST 13th, 14th, 27th & 28th From 9 a.m. to 3:30 p.m. •••••••• One Day: $500 per person Two Days: $900 per person Meals and beverages included for both days. Accommodations not included. •••••••• F o r i n q u i r i e s : w w w. t w o b o r d e l a i s . c o m
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"From the moment I entered their world, I wanted to stay, to be immersed in their gracious, relaxed, sensual life grounded by sustainable values. I didn’t know after all these years what great story tellers they are. They have written a joint autobiography that explains the evolution of their unique multi-cultural sensibility, a coming of age story with benefits: an inside look into the Chez Panisse kitchen; a personal collection of recipes, some so simple and homey I started cooking them for dinner, others that I aspire to serve; and a life-style primer. What this book really is, is a love story between the two of them, rooted in provincial France and nurtured by the social freedom of America. I didn’t want this book to end." – Patricia Unterman about French Roots: Two cooks, two countries and the beautiful food along the way. sauce, cheese soufflé, Chez Panisse specialties, vegetable tians, clafoutis, chocolate desserts etc. The recipes and teachings of the day depend on what's in season, in their garden and at the local farmer’s market. Each guest will also receive a copy of the book, which is a mix of recipes, stories about growing up in traditional France, coming to the West Coast in the 70s and being part of the American revolution on the food scene, as well as also speaking about cultural differences between the US and France. The Moullé’s live on a 90-acre ranch in the countryside of Healdsburg, surrounded by hillside with grazing cattle, chickens, a large vegetable, olive trees, orchard, some beehives and a lake. Due to this large array of wild life and nature on their property, the classes are oriented
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towards nature, sustainability and organic food. Classes take place in a charming restored barn overlooking the property, as well as outside in their summer kitchen by the lake. Guests will be taken around the property to learn about how to grow a vegetable garden, learn about bee keeping, they will also see Jean-Pierre’s cellar where he makes his balsamic vinegar in oak barrels, or watch him cure his hams. The majority of the class will be about cooking and preparing lunch, which will then be enjoyed once the class is finished. They will also include learning some cooking basics, tips and tricks. Recipe requests are allowed and welcomed, and Jean-Pierre and Elsa ask theirs guests if there is anything they wish to learn specifically during their visit.
Denise will also make an appearance during the classes. Being from a prominent wine family in the Bordeaux area, and having worked for the US market for over 20 years, she is a wine expert. Her family owns a winery next door, and she will take guest for a wine tasting and visit of the cellar after the cooking class. Upon return, lunch will be served at the Ranch with food prepared during the class, including wine to pair with the meal. For inquiries: www.twobordelais.com
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DIGGING DEEP
by the Winegrowers of Dry Creek Valley When Augustus Quitzow founded Geyser Peak Winery in Sonoma County in 1880, it was only California’s 29th bonded winery. To put this in perspective, in 2016, California has more than 4,000 wineries, according to the Wine Institute. Quitzow and other wine pioneers recognized that Sonoma County is a richly fertile region with mild weather, conducive for growing grapes and many other crops. Visitors to the Healdsburg
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Farmers Market or the Santa Rosa Original Certified Farmers Market will encounter produce from many families whose ancestors immigrated to the area more than a century ago to farm and grow wine. Until 2014, Geyser Peak Winery was located in its original home in Alexander Valley. Recently, the winery found its new home in the nearby Dry Creek Valley,
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Stay & Play | Digging Deep |
A LOOK AT DRY CREEK VALLEY’S ROOTS
where it was welcomed as a member of the association the Winegrowers of Dry Creek Valley (WDCV).
the piece of Sonoma County history they add to our association.”
“We’re thrilled to have Geyser Peak as a member of our organization,” said Ann Petersen, executive director of the WDCV. “Our mission is to advance the recognition, enhancement and preservation of Dry Creek Valley as a premium winegrowing region. We love Geyser Peak for
A drive through Dry Creek Valley reveals many vineyards planted with thick, tree-like Zinfandel vines. In the 19th and early 20th centuries, Zinfandel was grown for the production of bulk wine, because it grows rigorously. When Dry Creek Valley, Alexander
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Valley and Sonoma County’s other winegrowing regions were first planted with grapes more than a century ago, wine was mostly bottled as jug wine for farming families to enjoy with their meals. Many of these families learned viticulture and winemaking growing up in Italy and other European countries, bringing their traditions with them overseas. The Prohibition of the 1920s and 30s caused most of California’s wineries to close, but thankfully hardy vines like Zinfandel can survive to be well over 100 years old, and outlived the era. Even during Prohibition, a few wineries were allowed to remain open, so as to make sacramental wine for use in religious ceremonies. After Prohibition was repealed, the most popular drinks in America were bulk fortified sweet wines. In the five decades after Prohibition, many former vineyards were re-planted to orchard fruit. Not everyone considered Zinfandel for use in the production of fine wines. Prone to uneven ripening and overabundance, it takes tremendous time and skill to tend the grapes that make the incredible, age-worthy
Zinfandel for which Dry Creek Valley is known today. As the U.S. developed a taste for fine wine, American winegrowers sought to classify their wines with greater precision. Similar to how Burgundy, France, is particularly well suited to grow Pinot Noir and Chardonnay but not at all conducive to growing Cabernet Sauvignon, some areas of Sonoma County grow fine Pinot Noir, while other areas are excellent for Sauvignon Blanc. And so the AVA was born. The United States answer to the classification systems in the Old World, an AVA is an officially recognized American Viticulture Area. Dry Creek Valley became its own distinct AVA in 1983, and its neighbor Alexander Valley followed in 1984. Today, nearly 9,000 acres of vineyards carpet Dry Creek Valley, which is home to over 150 winegrowers and more than 70 wineries. At Geyser Peak Winery, the Appellation series of wines allows tasters to explore the unique character that different AVAs of California impart into the wines. A visit to the tasting room rewards guests with a chance to taste many wines that aren’t available in grocery stores.
“We’re proud that Dry Creek Valley is a place travelers can visit for an authentic taste of the wine country lifestyle. From our smallest familyowned wineries with no distribution wineries to Geyser Peak Winery, a well-known nationallydistributed brand, the vibe when you visit our tasting rooms is down-to-earth,” said Petersen. Exiting the 101 Freeway to head down Dry Creek Road, guests are quickly surrounded by rolling hills of grape vines. In all seasons, the view is breathtaking, like a wine country Shangri-La. On the plentiful sunny days, Geyser Peak’s patio is a beautiful spot for a picnic or a game of corn hole. Just a ten-minute drive from the winery is another historic landmark, as tasty as it is legendary: the Dry Creek General Store, established in 1881. More than a general store, this is the spot to pick up fresh-made sandwiches, salads, and other gourmet snacks for the aforementioned picnic.
The perfect end to a day of wine tasting is a delicious meal on the plaza in the foodie paradise of Healdsburg or its unassuming-but-equally-tasty neighbor, Geyserville. Through the WDCV’s Culinary Cooperative, guests can get free corkage on a bottle of wine purchased at Geyser Peak Winery at 16 different local restaurants. Ask for a voucher next time you pick up a bottle at the tasting room.
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Rosé Season is Upon Us We are pleased to share with you two new wines in our portfolio Sparkling Rose of Pinot Noir and Rose of Cabernet Franc.
be complete without a sparkling. Our premier sparkling, a Rosé of Pinot Noir, comes from grapes located in the cool regions of California’s North Coast. Light bubbles will dance across your palate as is displays aromas and flavors of fresh red fruits with a crisp mid-palate and bright finish. 12
SPARKLING ROSÉ OF PINOT NOIR Our portfolio wouldn’t
ROSÉ OF CABERNET FRANC The first wine officially
produced at our new facility in Healdsburg, our Rosé of Cabernet Franc boasts lavish fruit and floral bouquet with attractive back notes of basil and bursts with flavors of: watermelon, strawberry, Rainer cherry with a touch of peach. The slight creaminess comes from aging in neutral French oak for 5 months and adds a touch of roundness to the otherwise crisp palate. Make sure to order before it sells out, only 90 cases of this beautiful Rosé were produced. Only a 90 cases production. Make sure to order before it sell out.
GEYSER PEAK’S DEVIL’S MANHATTAN.
NEW BARREL TASTING IN THE TASTING ROOM Our tasting room will be pouring a barrel
sample each day starting May 1st on Fridays, Saturdays & Sundays. COMPLIMENTARY TO WINE CLUB MEMBERS Photo by Inspired Taste Inc
The recipe is as follows: 2 parts XYZin Reserve Zinfandel 1 part Dry Creek Sauvignon Blanc 1 part Tawny Port 1 part Devil’s Inkstand Splash of bitters Orange Twist Cherry Ice In a cocktail shaker add the wines and bitters together. Fill with ice and shake well. Strain your cocktail shaker mixture into glass. Top with orange peel and cherry.
Enjoy!
OPTIONAL JUNE SHIPMENT Be sure to check your emails at the beginning of
To order: geyserpeakwinery.com 866.255.9463
june for our optional june shipment. we will be including some of our new wines and most sought after gems of the reserve tier. SPECIAL PRICING FOR CLUB MEMBERS Opt-in shipment 13
EXOTIC. THE DISTINGUISHED HANDCRAFTED. BAR CLUB
SPICY. Can you take the ANCHO LEON. ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ A ncho León is an BAR CLUB SHIPMENT · JUNE 2014 ∙ ISSUE # 2
heat? A BRIEF HISTORY OF THE MINT JULEP
The Mint Julep is one of our favorite cocktails. So let us introduce him… Mint Julep first appeared in print in 1803 described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning" isit us at the
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PUBLIC At first Mint Juleps weren’t mixed OXBOW with Bourbon, rather MARKET for your brandy or rum or other available spirits. own taste of the seductive Centuries ago, there was an Arabic drink called julab, Ancho León.
ancho chile-infused aged Brandy. In truth, it is made similarly to other NVD favorites: Brandy Cordial and the Grand California. Ancho León starts its life as a 3yr aged Brandy, we then re-age the Brandy in used Bourbon barrels for 6 months so that it takes on those delightful Bourbon notes. We then add many, many, Admiral Chester W. Nimitz & Gen. Dwight D. Eisenhower many ancho chiles toin infuse for a fortnight 1946 so that the Brandy has adequate time to INSIDE YOUR SHIPMENT fully absorb the complex flavor of the ancho chiles.
made with water and rose petals. The beverage had a delicate and refreshing scent and healthful tonic proper2 NAPA VALLEY DISTILLERY he result is a unique, ties. When the julab was introduced to the Mediterranean BARREL AGEDmedium-spicy, MINT JULEPS slightly sweet liqueur of $60.00 extraordinary region, native mint replaced the rose petals. The mint Retail value ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ We ∙ ∙ ∙ ∙ ∙highly ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙recommend ∙∙∙∙∙∙∙∙∙∙∙ julep, as it was now called, grew in popularity throughoutcharm and∙ depth. that you BITTERCUBE try Ancho León in all of your Europe. standard Bolivar repertoire of libations to give Bitters them a certain $12.00 Retail value The cocktail traveled west to Kentucky from Virginia, je ne sais quoi. Also, try your ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ hand ∙ ∙ ∙ ∙ ∙ ∙ ∙at ∙∙∙∙∙ where it was once made with spirits like brandy and rum. creating your own bespoke libations that BITTERCUBE It’s been whispered that the drink, traditionally made yourBitters taste buds as much as Orange with sugar syrup and mint, was once cherished for its me-will delight your guests at your next $12.00 cocktail soirée. Retail value dicinal properties and was used by farmers for a jolt akin
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to coffee before they took the fields in the morning.
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INNA SHRUB
APA VALLEY Meyer Lemon Shrub N Now, no Kentucky Derby would be complete without the D ISTILLERY R C 1 A FT S R value PIRI $8.00 Retail G 2 FO venerable Mint Julep on the first Saturday in May. T TASTIN ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙∙∙ According to the Derby Museum, Mint Julep became INNA SHRUB Churchill Down’s signature drink in 1938 when they 2 for 1Shrub tasting Blackberry started to serve the drink in sourvenir glasses for 75 cents + $10 off a purchase $8.00 Retail value a drink. Today Kentucky Derby serves more than 80,000 ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ juleps over the two-day event.
WOODEN MINT MUDDLER
Tasting Bar & Shop at The Oxbow 14
NAPADISTILERY.COM
$5.00 Retail value
610 First Street #8, Napa, CA 94559 BAR CLUB NEWSLETTER JUNE 1ST 2014 PAGE 1 (707) 226-9269
Wise Acre Farm Building a Flock, One Hen at a Time Lessons from an Egg Farmer by Tanya Seibold
When Twelve Became One Thousand First, there were twelve on four acres. And before the next thirty had even arrived, they upped their order to sixty. Then shortly after that…500 more chickens arrived. It happened that quickly. Today, with a flock topping out at around 1,000 Heritage and Hybrid hens, and spanning over 15-acres of prime Sonoma County pastureland, local chicken farmer and owner Bryan Boyd and girlfriend Raina Brolan have grown Wise Acre Farm in Windsor, California into one of the most interesting and fastest-growing sustainable eggs farms in wine country. When the couple decided to make egg farming a full-time business back in January of 2012, the learning curve was steep, Bryan shares openly.
“Starting out, we really had no idea what breeds were the best as far as egg production and temperament goes, so there was a lot of figuringit-out as we went along. I was in a perpetual mode of learning…cramming in as much information as I could about the different breeds, their food supplies, types of mobile coop constructions- you name it, I was reading about it or talking with someone about how we could make this way of life viable… finding ways to run the business as efficiently as possible.” After considerable research, he landed on the two breeds they primarily raise on the farm today. The first is a hybrid of two Heritage lines called the Sex Link (Rhode Island Red rooster crossed with a Barred Rock hen) and the second, the Araucanas (originating in Chile, yet some claim as America’s own). The Sex Links, known for being consistent and prolific layers, produce those wonderfully dark brown speckled eggs and are, by and large, pretty easygoing as far as chickens
Photography by Leigh Wachter go. The Araucanas, who also get along fairly well with the other girls in the coop, are most notable for laying those gorgeous, pastel-blue and Instagram-worthy eggs, now synonymous with any neighborhood farmer’s market across the country. A critical factor for Bryan and Raina when choosing their flock was of course the quantity of egg production possible, but
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assimilation into their surroundings more quickly and gently. Once hatched, they’ll continue to be warmed under 90F heat lamps for about 3-4 weeks, or until their feathers fully grow-in and they can retain sufficient body heat on their own. We took the name Wise Acre to represent something always focused on education, and to reflect the long period of learning when we first started out. Also, our first farm was on 4-acres and my Life Path number in numerology happens to be 4 (associated to ‘The Teacher’), so it just made sense to incorporate ‘wise’ in the name somehow…” said Bryan. more importantly, the quality of the eggs, as well as the chicken’s overall disposition within the flock. You see, many breeds can often be ideal layers, however they may not be so friendly when it comes to living in large groups. Territorial, and sometimes aggressive to the point of death, some hens are much better suited to a home-coop environment versus a large-scale set up. Finding the right balance of production and personality was the key—and achieved mostly by trial and error, Bryan admits. Thankfully, their choices are proving to be spot-on as they are now into their fifth year of running the farm, with plans in the works to expand their operation by taking advantage of Bryan’s prior
construction industry know-how to automate the rotations of the coops in the paddocks and streamline the egg collection process with the 200 nesting boxes.
Which Comes First? The Chicken or….. Well, if you ask Bryan, he’ll tell you it takes a whole lot of little chicks, which have been lovingly nurtured from the time of incubation to hatching in order to fill a coop. At Wise Acre Farm, they take a unique approach to the hatching process by allowing the chicks to enter the world right in the coop itself-on a cozy bed of straw under the warming lights—allowing for an
Fun Facts about Wise Acre Farm:
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Hens can only lay one egg within a 24-hour period.
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During the summer months, the entire flock produces 60-70 dozen eggs per day. About half that amount during the winter months.
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The 1,000-hen flock eats 4 tons of corn and soy-free grain per month, along with Barley Sprouts, thousands of Dubia Roaches and Black Soldier Flies—all of which Wise Acre Farm organically propagates on the property.
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Their Egg Vending Machine is the first of its kind in the country. It uses an “elevator lift” technology to cradle the cartons upon dispensing to prevent breakage.
Both Bryan and Raina have many adventurous tales about farm life, like the numerous times they’ve had to crawl around on their bellies under the muddy chicken huts, chicken poop and all, to round-up rogue newborns who, in their zest to experience life, literally “flew the coop,” or the clever ways they’ve figured out how to build mobile coops on tracks which can easily (and quickly) be moved from one part of the paddock to the other in the middle of the night when a sudden rain storm hits and the fields begin to flood. Bryan is also taking on the daunting responsbility of growing the majority of the feed for the chickens
Farm to Table | Wise Acr e Fa r ms |
The Egg Vending Machine
now too. He looks at the challenges of creating a holistic agricultural system for the farm as just another step in the journey to providing a fulfilling life for his livestock. The couple has begun to plant various vegetables on the property that will supplement the chicken’s corn and soyfree grain-based diet, and are also learning how to cultviate chickenappropriate insects, rich in protein and other nutrients, so the hens can forage naturally in the open pasture.
“Living the life of a farmer is not easy… especially where we’re located in what’s considered a relatively urban [residential] area. Working the land with 1,000+ chickens, four goats, a Great Pyrenees named Buddy and a few cats...it’s a 365-day task for sure. There are no days off, and it’s really hard physical work. But we love what we do, and although it can be tough at times, the reward of living here, and building a business for ourselves, makes it all worth it,” said Raina.
Just when you’ve thought you’ve seen it all. Yes, that’s a one-of-a-kind vending machine designed to dispense Wise Acre’s farm-fresh eggs on a daily basis. “We’re always open for business – any time of day, any day of the year,” Bryan jokingly said. The creative concept for the egg machine came after the farm ran into some legal challenges from a winery up the lane. Bryan was temporarily forced to shut down the roadside egg stand due to some easement issues. However, through the kindness of two local businesses who donated their services, Wise Acre was able to re-route their entrance, have it paved, and the sale of their eggs resumed shortly thereafter in a new and improved format, unveiling the temperature-controlled egg vending machine. Made by a company in Florida, this inventive contraption holds full and half dozens of various egg sizes (jumbo, large, medium and small) and just like any other hightech vending machine, it accepts cash, credit/debit cards along with Apple Pay. Just swipe, and choose your egg size. Genius!
For daily happenings on the farm, or to find out which hen has been voted ‘Chicken of the Month’... Visit the Farm’s Facebook page at Facebook/Wise Acre Farm or checkout their newly launched website www.WiseAcreEggs.com. Public tours of the farm are held twice a month April to October (dates listed on Facebook page) and you can always book a private tour ($50 per group, unlimited size) with Bryan directly at 707-291-9913. For locals who wish to enjoy Wise Acre Farm eggs at local restaurants, stop in at The Farmhouse, The Naked Pig and Spinster Sisters (all Santa Rosa) and available for purchase at BurtoNZ Bakery (Windsor), Tierra Vegetables (Santa Rosa) and Sonoma Market (Sonoma). Wise Acre Farm | 631 Arata Lane | Windsor CA 95492
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See & Do | Ja ck Lond on P ark |
Hiking Across Pages of History by Elizabeth Cosin Few places in the world can compete with the beauty of the Sonoma Valley—and the rich vistas and stunning landscapes are not just about scenic vineyards that draw scores of tourists each year—dotting the area are also some of California’s most beautiful state parks offering hiking trails, historic homes and majestic views of their own.
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works by author inspired by
One such jewel is the former home and property of legendary author Jack London who lived and died on 1400 acres nestled in hills of Glen Ellen, a place he loved so much he was quoted as saying, “Next to my wife, the ranch is the dearest thing in the world to me.” It was the home he called “Beauty Ranch.” Dedicated as a National Historic Landmark in 1963, Jack London State Historic Park includes a museum, a 19th century winery, a 2000-year-old Redwood tree that is 14-inches in diameter and the cottage where London, who wrote famed novels “Call of the Wild” and “Valley of the Moon” lived and worked. It’s easy to get a sense of what it was like when London, who in 1916 died at age 40, resided on the ranch with his wife Charmian, who kept the property after London died in part by renting it out to visitors. The rooms inside the
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House of Happy Walls museum are beautifully preserved and accented with historic touches. You can see the rooms where London wrote; even his manual typewriter and papers where he penned notes are pristinely preserved. Throughout the house are items from London’s life, including artifacts he and his wife collected during an epic trip by boat around the world. A sitting room where he would sleep and work – and where he died – even has a clothesline that he used to hang his handwritten notes. The kitchen in the main house features a large, cast-iron wood stove that has been painstakingly restored.
jack london the beauty of the valley Visiting the Park Around the house are the ruins of a large stone home, called Wolf House, a 26-room mansion, which burned to the ground in August 1913 shortly before the London’s were to move in. The area nearby is now used for concerts and other events, including the Broadway Under the Stars music revue. The 2015 season, which runs through September 13, features performers who have appeared on Broadway in musicals such as Wicked, The Book Of Mormon, Les Miserables, Mamma Mia, Hairspray, and Beauty & The Beast. Free, guided docent tours fill in the details of London’s brief but adventure-filled life, which took him all over the world. Exhibits provide fascinating insight into a man who was ahead of his time in trying innovative methods to work his land, including ideas on sustainable farming that are still relevant today. From the home, there are sweeping views of Sonoma Mountain taking
in the varied landscapes for which the area is so well known. It is precisely this natural beauty that gives the park its allure. Over 26 miles of trails across 80 acres provide easy to strenuous hikes up hillsides, through meadows and forested trails. Whether by foot, horse or mountain bike, there is a trail for all levels. The sights across the park include London Lake, which the author himself created, and the 19th century vineyards that stretch out across the hillside. You can hike to a historic orchard of plum, apricot, apple and pear trees along a route that offer mountain-top views of Sonoma Valley, San Pablo Bay and Mt. Diablo. A 3.4-mile hike will take you to the first redwood grove and many of the trails feature picnic areas.
The park is located in Glenn Ellen between
Santa Rosa and Sonoma, about an hour and a half drive from San Francisco. It’s open daily from 9:30 a.m. to 5 p.m. (the cottage is open until 4 p.m. and the Museum opens at 10 a.m.). Entry fees are $10 per vehicle, $5 for pedestrians and cyclists and $49 for an annual pass. Cottage fees are $4 for adults and $2 for seniors. Students and children 12 or younger are free. Picnic areas can be reserved in advance for $150 with a capacity of 50 people. Private docent tours of the park, including guided hikes by foot or on horseback, can be arranged in advance for a small free. Information, audio tours and other hiking tips can be found on the park’s website at www.jacklondonpark.com.
Happenings | S u mmer 201 6 |
JUNE
JULY
AUGUST
He a l d sb urg Jazz Festival June 3-12, 2016 Prices range from $65 Held at various locations in Downtown Healdsburg www.healdsburgjazzfestival.org
Br oad w ay U n de r T h e St ar s Fridays, Saturdays, Sundays 7:30 p.m. to 10 p.m. Jack London State Park 877-424-1414
Sonoma Food Tour A Food, Wine, and Historical Walking Tour Thursday - Sunday 11:00 a.m. to 2:00 p.m. Price: $89 Sonoma, CA 95476 866-736-6343
C ountry S um m er June 3-5, 2016 Doors open at noon Prices range from $79 Sonoma County Fairgrounds www.countrysummer.com A r t at the S our ce June 4-12, 2016 10 a.m. to 5 p.m. FREE Admission Held at artists' studios www.sebarts.org Ja c k London Book Di scussi on: S ea W olf Saturday, June 4, 2016 4 p.m. to 6 p.m. FREE (except for parking) Jack London State Park 2400 London Ranch Road Glen Ellen, California 95442 707-938-5216 L i l y Tom l i n Saturday, June 4, 2016 at 8 p.m. Wells Fargo Center for the Arts 50 Mark West Springs Road Santa Rosa, California 95403 707-546-3600
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Wine C o u n t r y Bi g Q BBQ C omp e t i t i o n an d Fe s t i v al Saturday, July 9, 2016 Price: $20 - $45 1 p.m. to 5 p.m. Sonoma-Marin Fairgrounds Petaluma, CA 94952 707-837-1928 Open A r t St u di o s at Fu l t o n C r oss i n g Third Friday of the month FREE Admission 5 p.m. to 8 p.m. www.fultoncrossing.com Sally T o mat o e s C o me dy Shows Every third Tuesday until August 7:30 p.m. to 9:30 p.m. 707-665-9472 FREE Admission www.volunteernow.org D yeing w i t h I n di g o an d O ak Galls w i t h A s h l e y Ev a Br o c k Saturday, July 23, 2016 10:00 a.m. to 4:00 p.m. Cost: $120 707-827-3315
Hotdog Thursday at Pacific Coast Air Museum Every first Thursday until November 11:00 a.m. to 1:30 p.m. Cost: $5 Pacific Coast Air Museum Santa Rosa, California 95403 Star Party: Perseid Meteor Shower Thursday, August 11, 2016 6:00 p.m. to 10:00 p.m. Price: $3 adults, FREE under 18 Robert Ferguson Observatory 707-833-6979 Gravenstein Apple Fair August 13-14, 2016 10:00 a.m. to 6:00 p.m. Ragle Ranch Park Sebastopol, CA 95472 Cotati Accordion Festival August 20 - 21, 2016 9:30 a.m. to 8:00 p.m. Price: $17 advance; $19 at gate La Plaza Park Cotati, CA 94931
Winemaker Message
M
ay is my favorite month of the year for many reasons. The month holds some sentimental dates for me personally including a birthday, Mother’s Day, and my wedding anniversary, but more than those celebratory occasions I love May because it holds promise. This is the month of transition from early to late spring where we enjoy warm, even hot days, but still have the refreshing cool evenings and cold mornings; in fact, though rare, true frost danger for our grapevines does not officially end until May 1st. In Sonoma May is also a time of growth with grapevines fully leafed-out, cover crops matured, and hillsides verdant with grasses and splashed with patches of wildflower color. Later in the month the earliest of the grape varieties begin to bloom and the delicate scent of grape blossoms- nearly undetectable to those unfamiliar- wafts through the valleys. This time frame, known as ‘bloom’ again holds promise – and anxiety. We hope for mild, dry weather and gentle breezes to facilitate pollination (grapevines are not pollinated by insects) and we fret over the potential size of the upcoming vintage. In the spirit of the month we have an exceptional selection of wines through which we aim to capture the season. What better way to welcome the vitality of spring than with two of our favorite aromatic white wines: the 2015 Dry Creek Sauvignon Blanc and the 2015 Mendocino Gewurztraminer. Warm weekend afternoons are perfect for the heady tropical and melon notes of the Sauvignon Blanc and it will pair beautifully with chilled seafood platters heaped with boiled shrimp, Kumamoto oysters, crab claws, and mussels. The potently perfumed Gewurztraminer, with its nose of rose petals, honeysuckle, and cracked white pepper is a
heavenly match with the apricots, peaches, and nectarines that arrive in farmers’ markets at this time of year. But the cool evenings still call for something with a bit more weight and volume to ward off the chill thus we have included our velvety, floral 2013 Alexander Valley Malbec with its nose of violets and dark chocolate and palate of blueberry, plum, and cigar box. Lastly, this shipment contains our decadent 2012 Devil’s Inkstand Cabernet Sauvignon brooding with blackberry and cassis fruit wrapped in a rich framework of French oak and spice. Though the cool evenings of May are a great time to try this wine it will also reward if you choose to cellar it until the fall rolls around. Whatever the season, there is always a great occasion for enjoying wine. This May while celebrating mothers, graduates, and holiday weekends we are delighted to be a part of your festivities. Thank you to our fabulous club members for your enthusiasm and loyalty. Ondine Chattan, Winemaker
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Exciting new offers coming for Geyser Peak club members.
Stay tuned...