05/20 JOHN TRUCHARD, JOHN ANTHONY WINEYARDS, JAM CELLARS, BOTTLEROCK, HEATHER MURAN, SAN LUIS OBISPO WINE COUNTRY, ROLL OUT THE BARRELS WEEKEND

SECOND-GENERATION NAPA VALLEY VINTNER JOHN TRUCHARD – PROPRIETOR, JOHN ANTHONY WINEYARDS AND JAM CELLARS 

ABOUT JAM CELLARS
JaM Cellars is all about easy-to-love, everyday wines. Our three wines Butter Chardonnay, JaM Cabernet Sauvignon and Toast Sparkling are rich, bold and luscious and live up to their names. Butter melts in your mouth, JaM Cabernet is berry-licious and Toast is a celebration right in your glass! JaM Cellars is run by second-generation Napa Valley Vintners John and Michele Truchard - the “J” and “M” in JaM Cellars. After almost a decade of making hand-crafted wines in the Napa Valley, they decided to make these wines to be enjoyed anytime - whether it’s a special occasion, everyday celebration, or just a day of the week with a “y” in it!

JAM CELLARS OPENING IN DOWNTOWN NAPA
JaM Cellars opened in downtown Napa on Saturday, May 14, featuring wine flights, as well as by-the-glass and by-the-bottle programs for easy-to-love Butter Chardonnay, JaM Cabernet and Toast Sparkling wines, in addition to a number of guest wines, special releases, and tasty bites. Guests of JaM Cellars will also enjoy a complimentary “Toast with Toast” every day at 4pm, plus JaM-ming to the state-of-the-art sound system featuring an extensive classic rock & pop vinyl collection. For an intimate experience, the JaM Cellars private room is available for tastings. JaM Cellars will regularly feature live and DJ music and is open late for after-dinner enjoyment or simply to hang out with friends and family. JaM Cellars is offered by second-generation Napa Valley Vintners John and Michele Truchard - the “J” and “M” in JaM Cellars.

“JaM Cellars started in 2010 with JaM Cabernet, followed by Butter Chardonnay and Toast sparkling wine, and we’ve been blown away by their popularity,” stated John Truchard. “Our wines are made in the tradition of great California and Napa Valley winemaking - starting with quality fruit and extracting the best characteristics of classic varietals from grape-to-bottle. It’s the way both Michele and I learned from our families, and how we do things today as our own family-run business.”

“The best things to pair with our wines is the people you love,” added Michele Truchard. “We enjoy making these wines and opening JaM Cellars in downtown Napa gives us the opportunity to have even more fun sharing them with friends.”

JaM Cellars is located at 1460 First Street in downtown Napa and is open Wednesday – Sunday from 10am to midnight, open until 2am Friday and Saturday nights.

JAMCELLARS.COM

ABOUT BOTTLEROCK NAPA VALLEY
BottleRock Napa Valley features the world’s top musicians on four music stages, plus the famed BottleRock Culinary Stage showcasing one-of-a-kind culinary and celebrity mash-ups. Master Sommeliers, celebrity chefs and dozens of the region’s finest vintners, restaurateurs and brewers rub shoulders with guests in an intimate setting. BottleRock offers the best in wine, food and craft brews to complement the music and create an authentic wine country experience for festival guests. For additional information, please visit BottleRockNapaValley.com. Join the conversation on Facebook and follow us on Twitter (@BottleRockNapa, #BottleRock) and Instagram (@BottleRockNapa, #BottleRock).

BOTTLEROCKNAPAVALLEY.COM

ABOUT JOHN ANTHONY VINEYARDS
John Anthony Vineyards is a small-production, family-run winery, owned by Vintners Michele and John Anthony Truchard. Both John Anthony and Michele come from Napa Valley wine families and were destined to follow in their footsteps, while taking a fresh approach to farming world-class terroir and hand-crafting fine wines.

In the late 1800's Jean Marie Truchard, the great grandfather of John Anthony Truchard, arrived in the US from France with $500 in gold bullion and a dream to grow grapes and make wine. He landed in Cat Springs, Texas where he planted a vineyard and built a winery. The Texan humidity was unkind to the grapes and as they ripened, they rotted on the vine. The family instead lived off the land and raised cattle.

A generation later, Tony Truchard, grandson of Jean Marie and the father to John Anthony, picked up where his grandfather had left off. In the early 1970's, through a twist of fate, the family finally purchased property in Napa California.

John Anthony learned the wine business from the ground up, farming the land hand-in-hand with his father. Hard work turned to passion and a vision to both grow world-class fruit and create world-class wines from those grapes.

In 1997 John Anthony began his own vineyard management company farming for world-class wineries in the Napa Valley. He also began leasing vineyards to grow his own grapes. The vision was clear and persists today: select the ideal climate and vineyards for the fruit, choose the best vine stock available, care and tend to each vine's needs, work with the best winemaker available, and share the end result with those who will truly appreciate it.

Michele having studied diet and nutrition, was pioneering food and wine pairing experiences for a world-class winery, when in 2003, she and John Anthony crushed what would become their first vintage of Syrah.

Our fruit is sourced only from vineyards leased or managed by John Anthony, pairing the perfect vineyards for the varietals we want to grow. This level of viticultural control produces exceptional quality in the exact style for each of our wines. Our signature collection includes Sauvignon Blanc from Los Carneros, Syrah and Cabernet from Oak Knoll District of Napa Valley, Merlot from Crane Vineyards, and our John Anthony Vineyards Reserve Cabernet. Each of our wines displays amazing balance that drink well now, or with a little self-restraint will last for years to come.

John Anthony estate wines are available exclusively through our Napa-chic tasting Lounge, downtown Napa and direct for those that sign up for THE LIST (annual allocations of each newly released varietal). Join us 10am - 10pm Sunday through Wednesday and 10am - Midnight Thursday through Saturday. Vineyard tours can also be arranged.

JOHNANTHONYVINEYARDS.COM


HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY – ROLL OUT THE BARRELS WEEKEND (THURS-SUN, JUNE 23-26)

The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California.

SLO Wine Country includes two small adjoining American Viticultural Areas—the Edna Valley and Arroyo Grande Valley—and other nearby winegrowing areas.  Each of these areas shares a unifying proximity to the ocean, as well as to each other. Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:

Cool
The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.  

Consistent
The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.

Complex
The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity.

ROLL OUT THE BARRELS WEEKEND
Come Roll Out the Barrels with us all weekend long! 

Thursday, June 23rd, 2016
Barrels in the Plaza
Downtown San Luis Obispo Mission Plaza
Tickets:
4:30pm Early Entry, $100
5:30 General Admission, $80
Break out the Barrels!  We'll be featuring over 50 wineries and restaurants dishing out world class wines and tantalizing treats for Thursday evening's “Barrels in The Plaza” grand tasting in the heart of downtown San Luis Obispo City, adjacent to the historic Mission de Tolosa.

Friday, June 24th, 2016
Taste the Coast Collaborative Winemaker Dinner
Claiborne & Churchill Winery
2649 Carpenter Canyon Rd, San Luis Obispo
Participating Wineries: Claiborne & Churchill, Peloton Cellars, Stephen Ross, Tolosa, and Verdad
Tickets: $160 per person
"Taste the Coast" under the stars at Claiborne & Churchill Winery and join our winemakers for a night of epic wine pairings, partnered with five courses of locally sourced and produced cuisine, prepared by famed local chef Brian Collins of Ember Restaurant.

Friday, Saturday & Sunday, June 25th & 26th
Adventures in SLO Wine Country
Hosted at various participating tasting rooms throughout San Luis Obispo Wine Country
We've got a weekend full of adventures with the winemakers!  Walk the vineyards, barrel sample the new vintage, and enjoy open houses and festivities all weekend long.

WWW.SLOWINE.COM

04/15 JON EMMERICH, SILVERADO VINEYARDS, WESLEY KURZ, FAIRMONT GRAND DEL MAR

JON EMMERICH - WINEMAKER, SILVERADO VINEYARDS

Jon is only the second lead winemaker in the history of Silverado Vineyards. During his years at the winery, he has grown Silverado’s reputation for quality and consistency.

Jon has come a long way since his days as a kid in Redwood City, a suburb south of San Francisco. In those days, he remembers his parents drinking Mateus Rosé and Blue Nun, popular wine brands in the 70s. It wasn’t until Jon went away to college at UC Davis where, on a lark, he enrolled in the Fermentation Science program, that he was introduced to the greater world of California wine.

As it turns out, Jon’s lessons took place not only in the classroom, but also in his dorm room. He and a dorm mate, whose family owned a small farm and winery in Lodi, decided to use some of the family fruit to make wine in their dorm room. It was a red blend and, at that point, Jon realized that if he could make decent wine in a dorm room, then he could make really good wine out in the world.

In 1985, Emmerich tested his wings in France for an internship where he augmented his knowledge of the traditional wine making craft. After graduating from The University of California, Davis in 1987 with a BS in Fermentation Science, Emmerich worked a harvest at Stags Leap Wine Cellars. He then spent a year at Conn Creek Winery and Sebastiani before moving to Silverado Vineyards in 1990.

Emmerich is Past President of the Napa Valley Wine Tech Group and Past President of the Winemaking Techniques Committee of the California Enological Research Association. He is currently on the Board of The Trellis Alliance, an advisory committee to The University of California, Davis Viticulture and Enology Department.

Managing winemaking is just one part of what Jon does at Silverado Vineyards. He spends a lot of time on the road, meeting consumers and carrying the Silverado story outside the Napa Valley. He also spends copious amounts of time working in Silverado’s estate vineyards to understand the terroir and communicate its story through the wines. Jon sums it up nicely – “If my staff enjoys their work and our customers enjoy our wines, then I have done my job. In the end, that’s what really matters.”

HISTORY
“The beginning of vine planting is like the beginning of mining for precious metals: the winegrower also ‘prospects’.” - Robert Louis Stevenson, The Silverado Squatters, 1880

A century later, the Miller family began the journey Stevenson described, establishing Silverado Vineyards in 1981. “It was beautiful land, and it was land that was working,” says Diane Miller of their first vineyards, purchased in the 1970s. Diane and Ron sold their grapes to some of Napa’s best vintners, who made award winning wines from them year after year. Encouraged, they struck out on their own with the goal of making the best wines the estate could produce at a fair price. This has remained the guiding philosophy over the years. The winery’s name, Silverado, comes from the abandoned mining town at the top of the Napa Valley, where Stevenson stayed so many years ago. It is an appropriate symbol: three generations of the Miller family are still “prospecting” for wine, staying true to the idea of coaxing something precious from the soils we are privileged to care for.

SUSTAINABILITY
From vine to bottle, the making of exquisite wine depends on the experienced hands of a strong community. Good wine is about people, from every hand that helps create our Cabernet to every current and future friend who lifts a glass of our wine around the dinner table. We would not be Silverado without a strong community, which is why we feel so strongly about being a good neighbor.

Of course that starts with how we go about our daily tasks. 100% of the estate is sustainably farmed: 15% is farmed organically; 70% is Certified Napa Green; 50% is preserved in the Land Trust exclusively for open space and agriculture use. 50% of the winery is powered by our solar panels. We are proud of these accomplishments, but they are just the just a beginning. We know we can and will do better.

For our winery crew we ensure better than Napa average compensation, comprehensive benefits and flexible schedules. We also donate time, money and wine to over 70 organizations annually that need our help to keep their communities safe, healthy, learning and enjoying the pleasures of artistic endeavor.

For us, sustainable is not simply a farming method. It is an approach to all of our activities. It is the driving force behind everything we do to ensure that this winery and estate are here for generation of our customers, neighbors and the Millers to enjoy.

VINEYARDS
This is a great wine growing property. Each one of the vineyards has its own distinctive flavors and character. We work to make better use of the land, to farm it better, to help each block express exactly what and where it is. I believe that’s how to make wine.

Stags Leap Vineyard Cabernet, Merlot
Miller Ranch Chardonnay, Sauvignon Blanc, Semillon
Mt. George Vineyard Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
Soda Creek Ranch Sangiovese, Sauvignon Blanc
Firetree Vineyard Chardonnay
Vineburg Vineyard Chardonnay

WWW.SILVERADOVINEYARDS.COM


WESLEY KURZ - SOMMELIER / ASSISTANT F&B MANAGER  FAIRMONT GRAND DEL MAR

WELCOME TO FAIRMONT GRAND DEL MAR
Basking in San Diego’s endless sunshine, Fairmont Grand Del Mar welcomes guests to a warm Mediterranean estate, replete with signature charm and Southern California style. Unrivaled Five Diamond service delivers every indulgence, including a championship Tom Fazio golf course, Five-Star spa and exquisite dining.

Set amidst Los Peñasquitos Canyon Preserve, this 249-room luxury San Diego resort captures the elegance and comfort of an old-world Mediterranean estate with an enviable Southern California locale. Its design honors the indelible style of visionary architect Addison Mizner (1872 – 1933) who drew his inspiration from Spain’s palaces, France’s sun-washed coastal retreats and Florence’s decorative arts to define the revered communities of Palm Beach and Boca Raton.

Mizner’s aesthetic is especially well suited, given San Diego’s warm climate and the community’s affinity for outdoor living. Combined with the resort’s impeccable service and unrivaled amenities – including an award-winning spa, championship golf course, acclaimed restaurants and boutique shopping – it’s really no surprise Fairmont Grand Del Mar is TripAdvisor's #1 Luxury Hotel in California.

DINING
The imaginative chefs of Fairmont Grand Del Mar embrace the intricate craftsmanship of this luxury San Diego resort’s stunning architecture and exquisite details, creating a fluid transition from place to plate. Six venues offer a wide array of dining options. Enjoy elegant fine dining and creative contemporary cuisine, or savor casual poolside fare, gourmet espressos and cocktails — all complemented by the enchanting sounds of nightly entertainment. With an extensive wine program, seasonal menus, Afternoon Tea, cooking classes with the executive culinary team, and events for oenophiles, epicureans and connoisseurs alike, there’s no shortage of enticing culinary offerings at this world-class San Diego resort.

ADDISON
Fairmont Grand Del Mar’s signature restaurant, Addison, features Relais & Châteaux Grand Chef William Bradley’s artisanal approach to cooking, combining local ingredients with contemporary French influences. A seasonal menu offers an inspired evening of culinary expertise paired with a Grand Award-winning wine list of nearly 3,600 selections and Addison's world-class tasting environment, replete with ideal glassware, perfect storage of wines and knowledgeable service.

AMAYA
With stunning views of Fairmont Grand Del Mar's Mediterranean-inspired architecture and pristine golf course, you'll forget you're actually dining at a San Diego restaurant. Let Amaya whisk you off to the coasts of Spain, Italy and France, as you enjoy breakfast, lunch or dinner on the shaded terrace or within the relaxed yet refined dining room. Amaya’s menus reflect the season's finest market ingredients and are therefore subject to change. Special menus and private dining rooms are also available for groups. Please contact Amaya directly for more information.

LOBBY LOUNGE
Warm fireplaces and elegant furnishings highlight this resort's beautiful lobby, flanked on one side by the handsome Library – an intimate setting with antique books and comfortable chairs – and on the other, a commanding marble bar and rich colors set a sophisticated mood.

Sip expertly crafted cocktails, like the refreshing Margarita Blossom or an Amor Dulce Amor Martini featuring strawberry-infused tequila. Pair one (or two) with light fare, such as the Crispy Tuna Roll, Mediterranean Tuna or California Cheese and Charcuterie.

THE CLUBHOUSE GRILL
From pre-round pick-me-ups to late-night cravings, Chef de Cuisine Joshua Dorfner satisfies hungry diners with his delicious, approachable cuisine that keeps them coming back for more. Start the day with refreshing smoothies, breakfast classics or Chef's signature Chicken 'n' Waffles. Relax into the afternoon with grill fare, including sandwiches, burgers and Baja classics. Then spice things up after the sun goes down with a Southern California-inspired tapas menu. Savor Calamari Fritti, Mahi-Mahi Fish Tacos or seasonal dips while sipping specialty cocktails or local craft beers.

CENT'ANNI CAFE
Cent’ Anni honors a traditional Italian toast meaning “one hundred years.” This gourmet café offers organic iced teas, steaming espressos, breakfast on-the-go, pressed sandwiches, seasonal soups, fresh salads, gelato and daily special offerings.

CLUB M
Lose yourself in the rhythmic beats and pulsing lights of Club M, Fairmont Grand Del Mar’s sultry nightclub. Mix, mingle and dance the night away with live music and guest DJs every weekend.

AFTERNOON TEA
Fairmont Grand Del Mar welcomes you for an elegant afternoon in the charming setting of the Library. Enjoy beautiful music and a perfect pot of fine tea, or glass of wine, with pastries and tea sandwiches to complete this time-honored tradition.

POOLSIDE
Soak up the San Diego sun and relaxed surroundings at Poolside, Fairmont Grand Del Mar’s family-friendly Resort Pool. Snacks, fresh fruits and ice cream delights add to a menu of salads, sandwiches, grilled favorites and a host of refreshing, specialty drinks.

IN-ROOM DINING
In-room dining at the Fairmont Grand Del Mar is available 24-hours a day. Perfect for early-risers, a private dinner for two, late night meals, or for a small gathering. Relax in the comfort and privacy of your guest room and choose from an extensive selection of hearty comfort foods, tasty light meals and signature gourmet dishes. Younger guests will enjoy our special children's menu of favourites, with lots of delicious finger-friendly options.

FAIRMONT.COM/SAN-DIEGO

03/25 MIKE SULLIVAN, BENOVIA WINERY, JEFF KUNDE, KUNDE FAMILY WINERY

MIKE SULLIVAN - WINEMAKER, GM/CO-OWNER, BENOVIA WINERY

ABOUT BENOVIA
Ben Dewane and Novian Anderson never met, yet they raised their children with similar old-fashioned values. Hard work brings its own rewards, they would say. Be the best at what you do. Surround yourself with good people, and let them get to work. And never, ever produce anything that wouldn't make you proud.

With such similar family backgrounds, it's no wonder Joe Anderson and Mary Dewane would eventually find each other and marry. Together, they began a journey that led them to establish a winery that would make them, and their fathers, proud -- proud enough that the Benovia name pays homage to Ben and Novian.

Their journey also inspired Joe and Mary to assemble the best possible team of respected winemaking professionals. They partnered with Mike Sullivan, one of northern California's top winemakers, and someone who shares their passions for quality. With Mike as Benovia's co-owner, general manager and winemaker, they brought on Christy Simon as CFO to manage the financial side of the business. To bring even more depth to the winery operations, Chris Kangas was hired as vineyard manager and Bob Cooley as the VP of Sales and Marketing. All good people who together make an even better team.

"At Benovia, our team is an extension of an extraordinary family," says Joe, "a family that eats, drinks, and breathes a lifelong passion for wine."

That passion led to the purchase of the renowned Cohn Vineyard atop a mountain near Healdsburg, where the couple lives, and led to a new winery in the heart of the Russian River Valley. The journey will continue with an exciting new Pinot Noir vineyard near Freestone, and the Martaella ranch (named after Joe and Mary's mothers), surrounding the winery itself.

Joe and Mary have invested in all the right things to make Benovia flourish-vineyards with unique terroir and a well equipped winery. But their most important investment is people.

"We see these people as the soul of Benovia," says Joe. "Mary and I trust in their passion and in what they bring to the wine. They expect a lot of themselves, and they expect it from each other. We like to call them 'Benovians.' I think our fathers would be proud of them."

WINEMAKING
At Benovia Winery, we embrace the time-honored philosophy that it takes great vineyards and great people to make great wine. Each of our wines is handcrafted to showcase the uniqueness of our estate vineyards or to explore diverse expressions of Pinot Noir and Chardonnay from select vineyards in the Russian River Valley and beyond. Our winemaking team is a group of accomplished professionals with some 150 years of combined experienced led by Benovia Co-owner & Winemaker/General Manager Mike Sullivan.

It Starts in the Vineyard
In the vineyard, our goal is to know each vineyard block and its special qualities, to attentively meet each vine's needs, and to promote optimum ripeness and flavor development. Every day, Benovia straddles the line between innovation and tradition.

We have made a significant financial investment in upgrading our vineyards with the latest farming and irrigation technology, but we rely more on knowledge, instinct and experience to handcraft Benovia's exceptional, high quality wines. At harvest time, Mike Sullivan can be found in the vineyards, tasting the grapes and making the critical decisions on when to pick and when to wait. The grapes are harvested at night or early morning to ensure that they arrive at the winery in peak condition.

In the Winery
The process of creating Benovia's flagship Pinot Noir wines begins with careful and attentive hand labor. The grapes are conveyed to the destemmer with a sorting table. Each cluster is inspected by hand prior to destemming. A second sorting area allows us to inspect each berry after destemming. Nothing goes into the fermentation tank that isn't ideally ripe and free of debris. Pinot Noir is a delicate grape, and needs to be treated gently to produce wines with power and finesse.

After a pre-fermentation maceration of five to eight days, we allow the indigenous yeast to complete fermentation and encourage very long, slow malolactic fermentation. Employing the full knowledge of fermentation science, we can control quality without too much handling, preserving the character of the wine.

After settling, the juice (now called "must") is moved to French oak barrels to ferment at a cool temperature for approximately four to six weeks. The barrels are inoculated for malolactic fermentation, and the lees are stirred weekly until the process is complete. This method helps the malolactic fermentation, integrates the new oak, and builds body and structure in the wine.

Our Chardonnay grapes follow a similar process with the same care and feeding in the vineyard and gentle handling at the winery. After hand-sorting, the clusters are transferred directly to press. Whole cluster pressing helps minimize the amount of harsh malic acid and astringent tannins that naturally exist in the skins, seeds and stems from entering the wine.

The Zinfandel grapes we grow at our historic Cohn Vineyard are also harvested whole cluster, sorted, destemmed, and then berry sorted before going to press.

Our wines spend 14 to 16 months aging in French oak barrels until they are ready to be bottled and labeled at our winery.

"What I love about winemaking is that perfection is unattainable," says Mike Sullivan. "Winemaking is about the journey and not the destination."

WWW.BENOVIAWINERY.COM  


JEFF KUNDE – CHAIRMAN, KUNDE FAMILY WINERY 

THE KUNDE FAMILY:
For over a century, five generations of the Kunde Family have farmed our 1,850 acre-estate in the heart of Sonoma Valley—a truly remarkable legacy in the modern age of California winemaking. A fervent, forward-thinking vision of land stewardship and sustainability began over one hundred years ago, and has been shaped with each successive generation.

Today, Kunde Family Winery is still family owned and operated with a hands-on team of 4th and 5th generation family members at the helm. At the end of the day, every decision we make, every wine we craft, and every experience we provide honors the legacy of founder Louis Kunde, who emigrated from Germany and purchased the original Wildwood Vineyards ranch at the turn of the century in 1904. Cresting the second century was a profound milestone for the family. Moving forward, we remain committed to innovation and state-of-the-art facilities, while also maintaining a deep, personal commitment to sustainable winegrowing and preserving the land for generations to come.

HISTORIC RANCH & VINEYARDS

Wildwood Vineyards
The very heart of Kunde Family Winery is Wildwood Vineyards, a 1,000-acre parcel bought by Louis Kunde in 1904 and planted with imported cuttings from renowned producers, Chateaux Margaux and Lafite Rothschild. Wildwood Vineyards, and the establishment of the winery, was just the beginning of a now fifth-generation legacy. Upon Louis' death in 1922, the winery and vineyards were passed down to his son, Arthur “Big Boy” Kunde. Big Boy kept the winery open during the difficult times of Prohibition and World War II.

Kinneybrook Ranch
In 1977, as the wine business was catapulted into the modern era, Bob and Fred Kunde expanded on their father’s entrepreneurial passion by acquiring the neighboring 850-acre Kinneybrook Ranch. Planting hundreds of acres to classic varietals, their hard work and savvy business decisions laid the groundwork for what Kunde Family Winery is today.

Bonded Winery 202
Louis Kunde established one of the first wineries to be bonded by the state of California in the early 1900’s. Now, with California bond numbers in the tens of thousands, this bond number is a testament to the Kunde family legacy, not only in Sonoma Valley, but also the entirety of California winemaking history. Today, the new, state-of-the-art Kunde Family Winery is a symbol of the past and a nod to the future, proudly bearing the estate’s century-old Bonded Winery Number 202.

KUNDE WINEMAKING PHILOSOPHY
Winemaker taking barrel samples at Kunde WineryAt Kunde Family Winery, our winemaking mission is to craft elegant wines with a real sense of place—beautifully balanced and expressive of our dramatic vineyard landscape.

As 100% estate produced wine, each bottle speaks to the distinct soil, climate and topography of our fifth generation sustainably farmed property, nestled in the heart of Sonoma Valley. Nature is the dominant force in our terroir-driven winemaking approach. Sun-drenched days, moderated by cool coastal fog and southerly wind, combine with volcanic gravelly soils and dramatic topography. The result is an ideal backdrop for creating balanced fruit, and full-flavored, complex wines. As winemakers and stewards of the land, we guide the process from vine to bottle by promoting healthy vineyards, walking every row, and sampling every barrel.

Each fall, grapes are hand-harvested in small batches during the cool early morning hours, then gently crushed and de-stemmed at the winery. We employ classic winemaking techniques for all of our estate wines, including the use of native yeasts during fermentation, sur lie aging prior to racking to enhance complexity and depth, and barrel aging in a mix of French, European and American oak for overall balance in the final blend.

ABOUT JEFF:
Fourth Generation Winegrower Jeff Kunde’s deep, personal and forward-thinking commitment to the
land he grew up on is key to Kunde Family Estate’s sustainable winegrowing initiatives. In 2006, to
educate the public on sustainable winegrowing practices, Jeff developed the “Green Eco-Tours”
program, offering wine and environmental enthusiasts an insider’s exploration of the family’s
commitment to environmental sustainability throughout Kunde Family Estate’s winegrowing, land
management and winery operations. The tours climb from the Sonoma Valley floor up 1,400 feet
through the vineyards and into the Mayacamas Mountain range, allowing sights of wildlife and
panoramic views of the breathtaking scenery of Sonoma Valley.

Jeff Kunde is Chairman of the Board for Kunde Family Estate. He also travels throughout the United States to promote the Kunde Family Estate brand of signature wines and its winegrowing legacy. Jeff

has served as a Board of Director for many different industry boards throughout the State and County. He remains actively involved in the community. In 2007, Jeff was elected as a Trustee for the Santa Rosa Junior College where he is currently Board President. He received his B.S. in Agriculture from California State University, Chico. Jeff lives with his wife, Roberta and has three children that are working in the wine industry.

WWW.KUNDE.COM

02/05 SURF & SAND RESORT, LAGUNA BEACH, SPLASHES RESTAURANT

MICHAEL JORDAN IS LIVE REMOTE FROM LAGUNA BEACH, CA AT THE SURF & SAND RESORT!

ABOUT SURF & SAND RESORT:
Surf & Sand Resort, a member of Preferred Hotels and Resorts Worldwide LVX Collection and holder of AAA’s Four-Diamond Award, lies on California's Laguna Beach shoreline where the waves of the Pacific meet 500 feet of pristine sand. Laguna Beach, which is renowned for its long history as a center for the arts, is also home to the world-famous Pageant of the Masters festival. All 154 guest rooms and 13 suites at Surf & Sand command spectacular views of the Pacific Ocean and nearby coastline. The resort also houses Splashes Restaurant, featuring a fresh and seasonal coastal menu; the intimate Aquaterra Spa; 10,000-square-feet of meeting space and wedding venues with commanding ocean views. Surf & Sand is owned by JC Resorts, whose other properties include Rancho Bernardo Inn Resort & Spa in North County San Diego, Scripps Inn in La Jolla, Temecula Creek Inn in Southern California Wine Country, and golf courses throughout Southern California.
www.surfandsandresort.com 

ABOUT SPLASHES RESTAURANT:
Enjoy seaside dining at its best. There are many Laguna Beach restaurants you can choose, but SPLASHES serves up fresh seaside cuisine for breakfast, lunch and dinner. With the sea just 25 feet below, you can dine watching the waves roll in – whether you choose to sit inside by an open window or on one of our palm-shaded patios. The ocean views are not the only thing to savor, as each dish the culinary teams prepares is driven by fresh, local and simply delicious ingredients.

Hours of Operation
Breakfast: Monday – Sunday, 7am – 11am
Lunch: Monday – Friday, 11:30am – 3pm
Brunch: Saturday & Sunday, 11:30am – 3pm
Dinner: Sunday – Thursday, 5pm – 10pm; Friday & Saturday, 5pm – 11pm

Joe Baumgardner - SOMMELIER, Surf and Sand Resort, Laguna Beach, California

Our Sommelier & Cellar Master at Surf and Sand has been bringing new wines and exciting pairings to the table at Splashes since October, 2015. Joe’s interest in wine was sparked by his father who collected wines in the 60s and 70s (and lucky for Joe, he was able to learn about these wines by dipping into the family cellar when his father wasn’t looking).

Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. He achieved the Sommelier Diploma from the International Sommelier Guild in 2008. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.

 Ultimately, California has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as a sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill and CUCINA urbana with San Diego’s Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.

Now sharing his expertise at Splashes, Joe works closely with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.

Ante Dapic - DIRECTOR OF FOOD & BEVERAGE, Surf and Sand Resort, Laguna Beach, California

Ante Dapic, Director of Food & Beverage, brings over 12 years of hospitality and gastronomic experience to the fresh, California coastal food and beverage program of Surf and Sand Resort. With Master Certificate in Hospitality from Cornell University, and being a Certified Sommelier, Dapic focuses on creating and maintaining the highest quality guest experience and service standards that have driven guest attendance since he began. His leadership role also consists of menus and beverage lists development, financial objectives and ensuring the smooth flow of operations to meet the standards of Laguna’s luxury beachfront resort.

Dapic was born and grew up in Croatia where his curiosity and passion for hospitality first arose. The love of culinary delicacies and fine wine stemmed from spending time on a small vineyard where his dad produced non-commercial, mostly crisp white wine. His interests are further rooted in trips to the Mediterranean where his love of gourmet cuisine and wine continued to flourish.

It has been four years that Dapic has been Director of Food & Beverage at Surf & Sand, previously having the same role at luxury Caesar Park Hotels in Brazil. Prior to that, he was the catering, banquet and dining room manager respectively, at La Casa del Zorro Resort in Borrego Springs, California, where he moved upon receiving Bachelor’s Degree in Hospitality Management in his home country.

Dapic is a bi-lingual industry professional and is settled in Southern California with his wife Lori and two kids Luka and Laura.

RON FOUGERAY - EXECUTIVE CHEF, Surf and Sand Resort, Laguna Beach, California

Surf & Sand Resort, Laguna Beach’s premier oceanfront destination, welcomes Ron Fougeray as Executive Chef. Chef Ron oversees the culinary operations at the resort including the signature seaside restaurant, Splashes. Combining the resort’s celebrated California coastal fare with Chef’s passion for locally sourced ingredients and sustainability, guests of the resort enjoy top-notch epicurean experiences whether in-room, during a conference, relaxing poolside or perched above the shoreline at Splashes.

Gobbling up homemade chocolate chip cookies has been a culinary primer for kids in the kitchen for generations. For Splashes Executive Chef, Ron Fougeray, the techniques and ingredients were more intriguing. His quest for knowledge eventually led him to study at the respected Johnson & Wales University in the Culinary Arts Program.

Time spent at Philadelphia’s most famous restaurant, Le Bec-Fin proved instrumental for Chef Ron. Considered an institution in Philadelphia, the restaurant was rated America’s finest French restaurant, and the Mobil Travel Guide consistently awarded it five stars for 40 years. During his nearly seven year tenure, Chef Ron was mentored by renowned owner and French chef, Georges Perrier, and worked his way up to Chef de Cuisine. Perrier left an indelible impression on Chef Ron, teaching him to expect only the highest standards for his menu, staff and cooking equipment. Chef Georges continues to be a mentor and personal friend. In 2009, Chef Ron transitioned to Bibou BYOB, where he worked side-by-side with owner and chef, Pierre Calmels. He started off as Chef de Cuisine and worked his way up to Executive Chef in 2013. Bibou garnered a variety of accolades during his tenure. GQ Magazine named it one of “The Top 10 New Restaurants” and it was voted the top restaurant in Philadelphia on NBC.com. It was also named a James Beard Finalist for Best New Restaurant and received four bells (highest rating) from the Philadelphia Inquirer. There were only four restaurants in the entire city to be awarded that distinction.

Having learned from such respected culinarians, Chef Ron is passionate about making everything from scratch and sourcing the finest possible ingredients. A keen appreciation for food history plays a large role in the style and flavors that he displays at Splashes. “Culinary arts is a revolving wheel. It helps to remember the ideas and techniques of those that came before us, while putting a modern twist on flavors and presentation.”

While in the kitchen, Chef Ron stresses teamwork to elevate the performance of the entire staff. Everyone being in sync is critical to achieving the ultimate goal – smiles from guests.  Chef Ron describes his culinary style as creative and cutting edge. Combining his extensive knowledge of food history with his modern twist on flavors and presentation, Chef Ron’s been able to construct an exquisite menu. Taking advantage of Southern California’s bounty of fresh seafood, he’s able to source the finest ingredients available – a highlight among all of the new menu items.

New menu specials from Chef Ron include:
• Tartare of Albacore -pickled strawberries, jicama, cucumber ribbon, horseradish, strawberry vinegar coulis
• Wild King Salmon with olive oil-poached, black barley risotto, verjus emulsion, apple & watermelon radish salad
• Grilled Lamb Loin with celery root purée, cipollini and apple tatin, brussels sprouts julienne, natural jus

Breakfast, lunch and dinner service from Executive Chef Ron is now available with his menu highlights. Splashes at Surf & Sand Resort is located at 1555 South Coast Highway, Laguna Beach, California, 92651. Hours of operation are 7 a.m. to 3:30 p.m. and 5 p.m. to 10 p.m., Sunday through Thursday. On Friday and Saturday the restaurant is open 7 a.m. to 3:30 p.m. and 5 p.m. to 11 p.m. Brunch is served 11:30 a.m. to 3:30 p.m. on Saturday and Sunday. For reservations and more information, call (949) 376-2779 or visit http://www.surfandsandresort.com/splashes/.

01/29 RENEE ARY, DUCKHORN VINEYARDS, ROB JENSEN, TESTAROSSA WINERY

RENEE ARY – WINEMAKER, DUCKHORN VINEYARDS

ABOUT RENEE ARY
Renee Ary became the fourth winemaker in the four-decade history of Duckhorn Vineyards in 2014. Her promotion came after 11 years as an integral member of the winemaking team—including roles as assistant and associate winemaker. Like the two acclaimed winemakers before her, Renee spent years working alongside her predecessors, honing her craft, refining her gifted palate and mastering the Duckhorn Vineyards style. Today, with an approach that balances artistry, science and a deep respect for the viticultural side of winemaking, Renee guides the entire Duckhorn Vineyards portfolio, crafting wines that offer structure and sophistication, as well as a deep and purposeful sense of place.

Born and raised on the East Coast, Renee moved to California to attend Saint Mary’s College, where she earned a degree in chemistry and art. Fascinated by the intersection between science and an art, winemaking quickly became Renee’s passion, career and way of life. She started in the laboratory of Robert Mondavi Winery in Oakville, where she spent four years working closely with winemaking luminaries Genevieve Janssens, Steve Leveque and Richard Sowalsky. While Renee gained this invaluable hands-on experience, she augmented her scholarly understanding of winemaking and viticulture with classes at UC Davis and Napa Valley College.

In August of 2003, Renee joined the Duckhorn Vineyards team under then winemaker, Mark Beringer. From Mark, Renee gained a much deeper knowledge of farming, viticulture and the intricacies of Duckhorn’s diverse and storied Estate program. She also refined her blending skills, embracing the intuitive artistry of the blend, and the counterpoint it offered to the more scientific aspects of winemaking. Throughout her first decade at Duckhorn Vineyards, Renee learned every detail of production moving from lab manager to enologist to assistant winemaker to associate winemaker in charge of Duckhorn’s Sauvignon Blanc and Monitor Ledge Vineyard wines.

In early 2014, Renee became the fourth name on the short list of Duckhorn Vineyards winemakers that began with Tom Rinaldi in 1978. As winemaker, Renee works in small lots to preserve the rich complexity of the fruit in the Duckhorn winegrowing program.

HISTORY
Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent almost forty years establishing itself as one of North America’s premier producers of Napa Valley wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978 to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.  

Fundamental to this tradition was the early, pioneering decision by Duckhorn Vineyards to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a standalone wine. A great fan of Merlot since traveling to St. Emilion and Pomerol, Dan Duckhorn felt that this elegant varietal was underappreciated in North America.  Dan also believed that the American palate was undergoing a gradual but dramatic shift, moving away from jug producers toward quality varietal wine. This conviction made the timing perfect for the introduction of Duckhorn Vineyards’ Napa Valley Merlot.
The quality of Duckhorn Vineyards wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to establishing a world-class estate vineyard program, the winery was built on the belief that great wines begin in the vineyard. At Duckhorn Vineyards this has always meant an emphasis on site and terroir. Beginning in 1988, hand-selected Napa Valley properties were purchased for the estate vineyard program, guaranteeing a consistent source of high quality fruit, year after year.

Today, the winery’s seven estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain. The shallow and rocky alluvial soil drains easily, forcing the vines to send roots deep in search of water. The rocks retain the day’s heat, bringing relief to the vines during cold spring mornings and foggy summer nights. Because of its topography, soils, and climate, Howell Mountain has distinctly different grapegrowing conditions than the valley floor. Often during summer months, the maritime fog seeping into the Napa Valley below will not reach the mountaintop, giving Howell Mountain more sunlight and moderate temperatures. As a result, winemaker Renee Ary has numerous vineyard blocks to choose from, each offering markedly different flavor profiles.

Dedicated to making classic wines that reflect the unique character and quality of the vineyards, Renee strives to understand the needs and opportunities presented by each specific terroir and microclimate. By approaching each vineyard block individually, Renee’s goal is to harvest when the flavors have reached their peak and the tannins are at their softest. Grapes are hand-picked and hand-sorted prior to crushing. In addition, the winery is able to pick the grapes in a timelier manner, even harvesting some vineyard sites several times, selecting only the ripe fruit with each pass through the vineyard. Through estate ownership, Duckhorn Vineyards enjoys greater control over both yields and crop quality.

In the winery, Renee applies an artisan’s approach to winemaking, blending from almost 200 distinctive lots using taste and instinct, not formula. Wines are barrel-aged separately by vineyard lot, utilizing an extensive barrel program that sources 25 different types of oak from 13 separate cooperages. The majority of the barrels are made from French oak in the Bordeaux Chateau style. These barrels breathe easier, encouraging the wines to develop. Duckhorn also employs many water-bent barrels, a process which removes harsh tannins from the wood, bringing about toasty, caramelized flavors. The resulting wines combine accents from a comprehensive barrel program with grapes from diverse smaller appellations within the broader Napa Valley, including Howell Mountain, Carneros, Yountville, Rutherford and St. Helena.

For nearly three decades, the commitment to crafting wines of distinction has remained at the heart of the Duckhorn Vineyards philosophy. As its Napa Valley estate properties continue to mature under Renee’s stewardship, the winery will continue creating world-class wines from exceptional vineyards.

NAPA VALLEY ESTATE VINEYARD PORTFOLIO  
Our Napa Valley Estate Vineyard portfolio is now comprised of seven unique properties. Each site produces grapes with equally distinctive flavors due to variations in soil, microclimate, exposure, and other viticultural factors.
• Marlee’s Vineyard (1976)
• Patzimaro Vineyard (1989)
• Monitor Ledge Vineyard (1992)
• Rector Creek Vineyard (1994)
• Stout Vineyard (1998)
• Cork Tree Vineyard (2005)
• Three Palms Vineyard (2015)

DUCKHORN WINE COMPANY ACQUIRES THREE PALMS - NORTH AMERICA’S MOST FAMOUS MERLOT VINEYARD

NAPA VALLEY, Calif. – May 13, 2015 – Duckhorn Wine Company is gratified to announce that, after 37 years of making wines from its coveted fruit, the company has acquired Napa Valley’s legendary Three Palms Vineyard. Widely recognized as North America’s greatest Merlot vineyard, Duckhorn Vineyards made its inaugural Three Palms Vineyard Merlot in 1978. This iconic wine helped to pioneer luxury Merlot in California, and played a pivotal role in establishing it as one of North America’s great premium varietals. Three Palms was acquired from Sloan and John Upton for an undisclosed price. Duckhorn Wine Company has been purchasing all of the grapes from the 83-acre Three Palms Vineyard since 2011. Fruit from Three Palms will continue to be used exclusively in Duckhorn Vineyards wines.

Three Palms Vineyard has long been recognized for its unique history and its benchmark Merlots. In the late 1800s, the property was owned by San Francisco socialite Lillie Coit (Coit Tower), who planted the site’s three landmark palm trees. In 1967, the rocky alluvial fan was acquired by the Uptons, who planted it the following year. The vineyard has sparse, bale loam soils. In many spots the vines’ roots dig as deep as 18 feet in search of nutrients. Because of the challenging soils, the vineyard is planted to only 545 vines per acre.

Three Palms is also covered by volcanic stones, which absorb the sun’s heat during the day and radiate the heat back to the vines at night, protecting against frost and helping to ripen the fruit. In addition, the vineyard’s warm up-valley location contributes to a shorter season with exceptional ripening. Of Three Palms’ 83 total acres, 73 are under vine, with approximately 50 acres planted to Merlot, and the rest planted to smaller amounts of Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Malbec. The average vine age at Three Palms Vineyard is roughly 20 years, with the most recent plantings in 1999.

With the acquisition of Three Palms Vineyard, Duckhorn Wine Company’s Napa Valley estate program now includes seven vineyards. These vineyards include both mountain and valley floor sites, for a total of 223 planted acres.

WWW.DUCKHORN.COM


ROB JENSEN - TESTAROSSA WINERY

From a Silicon Valley Garage to International Acclaim - It all began here in a 1 1/2 acre Santa Cruz Vineyard! Testarossa (Italian for “red head”) was the nickname given Rob Jensen as a young university student in Italy. Rob and Diana Jensen started Testarossa in their garage in 1993 with just twenty-five cases of wine. Today, the winery works closely with top winegrowers in the Santa Lucia Highlands, Santa Rita Hills, Arroyo Grande Valley, Santa Maria Valley, Russian River Valley, Chalone and Santa Cruz Mountains appellations. The label has grown to national prominence among collectors and reviewers by cultivating long-term partnerships with passionate winegrowers and vineyards the likes of Garys’, Pisoni, Rosella’s, Doctor's, Sierra Madre and Rincon.

About Rob Jensen
Rob Jensen, a fourth generation Northern Californian, developed a passion for winemaking: its past, present, and future through extensive travel to Europe's great wine growing areas, combined with living in Italy during his university days.  This fueled his interests and eventually led to the founding of Testarossa Winery.

Although Rob's degree is in Electrical Engineering, with a minor in Italian language and culture (Santa Clara University, 1986), he has studied grape growing, winemaking and chemistry at the renowned School of Viticulture and Enology at UC Davis. During Rob's nearly twenty year high-tech career he held several sales and marketing positions in pre- and post-IPO companies in Silicon Valley. In October 2001, Rob left high-tech to follow his dream and work full-time at the winery. Rob's technical background, love of the arts, and business experience made it a natural for him to dive headlong into the wine business, an industry that is equal parts science and art.

HISTORY - The Historic Novitiate
Testarossa's location at the historic Novitiate in downtown Los Gatos is both a state of the art working winery and a truly dramatic setting for visitors. The old stone cellars and beautiful grounds of the state’s fourth oldest continuously operating winery house the tasting room and Wine Bar 107 and provide an amazing venue for private events.

The old Novitiate Winery was originally built in 1888 by Jesuit Fathers and Brothers from Santa Clara College (now Santa Clara University); it was intended to help fund their new seminary college, built on the grounds the same year. The term Novitiate means house of the novices, the name used for seminary students. For nearly 100 years, the Jesuits made altar wines, as well as sweet, fortified wines at the Novitiate Winery. The Novitiate Winery was best known for its fortified Black Muscat dessert wine (similar to a tawny port), which was a perennial gold medal winner at the California State Fair.

The original 19th Century, three-floor, gravity-flow winery is still in use today to make Testarossa wines. However, the original structure is now mostly hidden from view by the many expansions the winery went through during the first half of the 20th Century. Ironically, but not surprisingly, the demand for church altar wine production skyrocketed during Prohibition (1919-1933) and the winery and adjoining vineyards more than doubled in size during that period. After the Repeal of Prohibition, the winery continued to grow, as did the number of seminary students, who were also recruited to work in the vineyards and winery. By the late 1950s, over 100,000 cases of Novitiate wine was produced annually here.

In the 1960s, things started to decline at the old winery. The nearly century old vines were past their prime production years and costly replanting was needed. The seminary population was beginning to decline. In 1968, it was decided to shut down the seminary college in Los Gatos and move the students to Santa Barbara. At this same time, California's wine industry was booming; interest in varietal labeled, dry table wines displaced fortified and dessert wines. In 1986, the Jesuits shut down their Novitiate Winery brand, ending an amazing 98 year run. For the next ten years, the old winery was leased to other brands.

In 1997, the old winery underwent a new transformation. That year, the Jensens moved their four year old label Testarossa to the old Novitiate; that first year saw production of 4,000 cases of small lot Chardonnay and Pinot Noir. Today production is around 20,000 cases annually. Every year, Testarossa invests in repairing and improving the proud old facility. Today, the historic winery has been beautifully renovated into one of the gems of the California wine industry.  

WINEGROWING
The most important ingredient for any great wine is the raw materials – the grapes. Testarossa specializes in limited production Pinot Noir and Chardonnay from some of the state’s best known vineyard estates. Our success vintage-to-vintage is based on the long-term relationships we have developed with these outstanding, conscientious winegrowers.

Testarossa has two unique advantages when it comes to the winegrowing side of the equation. The first is Director of Winemaking, Bill Brosseau, who has extensive viticultural experience. Bill works closely with Testarossa’s sources, overseeing the year-round lifecycle of the vineyards and managing the individual blocks set aside for the winery. Indeed, this level of commitment and participation has been taken to a new level with the Dos Rubios and Fogstone vineyards in the Santa Lucia Highlands – where Bill actually determines the planting decisions on the ground. Bill Brosseau’s special skill set, combining grape growing with winemaking, gives Testarossa complete quality control – from “soil to the bottle.”

Testarossa’s other advantages are the winegrowers and vineyard owners themselves. Very few wineries can boast the roster of stellar “names” that appear on a Testarossa Pinot Noir or Chardonnay. Vineyards the likes of Pisoni, Garys’, Rosella’s, Doctor’s, Graham Family and Rincon. And long-term partnerships with famed winegrowers such as Gary Pisoni, Gary Franscioni, and the Talley family. The estates and personalities provide the “terroir,” the special sense of place that shines through in every bottle of Testarossa.

1/22 JEFF GARGIULO, GARGIULO VINEYARDS, DAVE PRAMUK, TRES GOETTING,ROBERT BIALE VINEYARDS

JEFF GARGIULO - GARGIULO VINEYARDS

As a lifetime farmer, Jeff Gargiulo has always been passionate about the land and agricultural, and today that passion is focused on the joys of grape growing and fine wine making. 30 years ago though, he and his wife Valerie only dreamed of one day building a premier wine estate. That dream took shape in the early 1980s when Jeff and Valerie and their young family traveled to Napa Valley to visit Valerie's cousins, Barney and Belle Rhodes. Napa Valley icons, Barney and Belle Rhodes had been in the Napa Valley since the late1960s growing grapes in Rutherford at Bella Oaks Vineyard. Jeff and Valerie were inspired by their cousin’s Napa Valley lifestyle and confident that with their help and Jeff’s agricultural knowledge they would make some of the finest wines in the world. Twelve years later and with countless hours of coaching from Barney and Belle, Jeff and Valerie purchased their first vineyard in Oakville, Napa Valley, Money Road Ranch in1992. Seven years later they purchased their second Oakville property, 575 ovx.

From the beginning, the Gargiulo’s committed themselves to creating a world class Cabernet Sauvignon wine estate. From his years spent farming, Jeff Gargiulo, knew that if he didn't start with the very best land, he could never expect to grow the best grapes. For this reason, the Gargiulo's chose Oakville to establish their namesake winery. Then, like today, Oakville was considered to be amongst the preeminent places to grow Cabernet Sauvignon in the world. The very first vintage of Gargiulo Vineyards Cabernet Sauvignon was 2000, and since then Gargiulo Vineyards has quietly taken its place among the most highly regarded Cabernet Sauvignon producers in Napa Valley. Not ones to rest on their laurels, Jeff, Valerie, daughter, April and the entire Gargiulo Vineyards’ team continue to strive to make Gargiulo wines the most pure and breathtaking expressions of their two esteemed Oakville vineyards.

WINEMAKING
Kristof Anderson, winemaker, has been with Gargiulo since 2004 and shares our winemaking philosophy. He favors a gentle and patient winemaking approach, 90 percent of which happens before the grapes ever leave the vine. This includes hand harvesting at dawn to ensure pristine cluster condition upon arrival at the winery; hand sorting at three different stages and taking advantage of the state of the art gravity flow winery. Incredibly, Kristof separately ferments as many as 40 individual vineyard blocks each vintage in small French oak barrels. This extensive array of fermentations offers him more components to compose the final blend, which will always be the one that most vividly expresses our distinct vineyards during a single harvest season. Our winemaking team also includes an incredible supporting cast with winemaking consultant Andy Erickson and viticulture consultant Dr. Paul Skinner.

VITICULTURE
We consider ourselves to be stewards of our two Oakville properties, Money Road Ranch and 575 ovx. Our approach to farming these magnificent vineyards is one of strict responsibility to maintain and restore their true nature. Both estate vineyards are nestled within a diverse environment and as such, benefit from the life cycle of a natural and varied landscape. Throughout the annual seasons this symbiotic relationship is recognized and nurtured.

OAKVILLE
Our two vineyards, Money Road Ranch and 575 ovx, are located in the Oakville appellation, a two-mile-wide swath of Napa Valley that extends to 600 feet in elevation up the Vaca Mountains to the east and the Mayacamas Mountains to the west. Once a steam train stop in the late 1800s, Oakville owes its name to the dense groves of native oak trees which once blanketed the area. One hundred years later, the Oakville name is synonymous with the finest winemaking in the world. Within this small district you will find the greatest concentration of Napa Valley's preeminent producers of Cabernet Sauvignon. Oakville's diverse, well-drained soils, sun-drenched summers and cool, dry falls make it a superior place to grow Cabernet Sauvignon. The wines from our two Oakville vineyards are unique, but resolutely embody the essential Oakville qualities of depth and complexity with the structural integrity to age for decades.

WWW.GARGIULOVINEYARDS.COM


DAVE PRAMUK, CO-FOUNDER/ MARKETING AND TRES GOETTING, WINEMAKER - ROBERT BIALE VINEYARDS 

HISTORY - THE BIALE FAMILY:
For over seventy years beginning in 1937 the Biale family has grown Zinfandel and a variety of produce on their farm located on the outskirts of the town of Napa. A large population of white leghorn chickens once produced a steady supply of eggs that a young Aldo Biale regularly delivered around town to customers. Most of the Zinfandel grapes were sold to Napa wineries but some grapes were reserved so Aldo could make homemade wine for family and relatives. In 1953 Aldo met his future wife Clementina while on a trip to Italy where his mother, Christina was from. Aldo and Clementina were soon married and began raising their family in Napa in 1954.

HISTORY - THE BLACK CHICKEN:
Along with the eggs and produce, a teenaged Aldo began discreetly selling his homemade wine to a few wine-loving Napans. Because his rural home phone was a “PARTY LINE” frequented by nosy eavesdroppers, enterprising Aldo used a code name whereby his customers could order wine without the risk of revealing his secret Zinfandel operation. Thus “Black Chicken” was born – the nickname for a jug of homemade wine from young Aldo’s barrels hidden in the barn.

ABOUT DAVE:
Dave Pramuk was born and raised in Napa in a medical family. After graduation from CSU Chico and newspaper work, he began a career working in sales and public relations at Napa Valley wineries. A Founding Partner in Robert Biale Vineyards and lifelong friend of Bob Biale all the way back to grammar school, Dave is a board member of the Oak Knoll District of Napa Valley and active in Appellation St. Helena, Zinfandel Advocates and Producers and Petite Sirah’s P.S. I Love You. Dave is responsible for the Biale winery’s marketing, sales, and communications.

ABOUT TRESTER "TRES" GOETTING:
All truly passionate winemakers dream of the day where they get an opportunity to immerse themselves in unique vineyards - and fully utilize their talents to create something really special. Some never quite make it, while others, with the passion, work ethic, and a knack for blending science and artistry, ascend to the top.

Tres Goetting is a 26 year veteran Napa Valley enologist and viticulturalist who has already made his mark and fine reputation at a few Napa Valley wineries but looks to Biale as his career moment in the spotlight.

Tres first paid his dues as a teenaged “cellar rat” in 1987.  Then, following college and armed with a razor-sharp palate, took steady steps to move up – hand-crafting wines at three touted Napa Valley grower/producers. Now he has stepped up again to find his ideal niche at Biale.

Tres first worked at a small family winery in his hometown of Napa, then went off to college to major in Agricultural Science and Forestry with minors in Environmental Ethics and Music at Cal State University at Humboldt. After college, Tres realized that, rather than the forest, Napa Valley and winemaking was where he really wanted to be and he rose from the cellar to assistant winemaker at St. Clement Vineyards in St. Helena, where he developed his keen wine sense and where he was immersed in every aspect of wine production from grapes to glass.

Tres’s most recent winemaking stint was with the highly-respected Krupp Brothers Winery/Stagecoach Vineyards and Valley of the Moon Winery’s new top tier Zinfandel program.  Tres has also produced the custom wine for the prestigious Post Ranch Inn at Big Sur.

Prior to Krupp Brothers, Tres worked in all aspects of winemaking as associate winemaker at Ladera Vineyards (2004 to 2010), where he gained career experience working with estate vineyards and closely managing his staff to transition the fruit from vine to barrel to bottle.

Tres works in harmony with Biale’s vineyards guru, Bob Biale, to co-manage and fully understand the intricacies of each of Biale’s vineyards – hands on. Unleashing the full potential and ultimate expression of each unique vineyard is the winery’s goal, which is why winemaking at Biale is such an ideal situation for Tres. He couldn’t be happier, and Bob Biale appreciates having a fellow vineyards/ “vit” guy help to size up these older and sometimes quirky Zinfandel vineyards with their dry farming, deep roots, big trunks, and sometimes - mixed varieties.

Says Tres, “I believe in minimalistic vinification  techniques in the winery. I feel that it is best to focus efforts in the vineyard to get things right so that the wines do not require a lot of attention and will ultimately speak of the vineyards from which they were grown.”

As for Zinfandel in particular, Tres has a special fascination, “I love Zinfandel because it is a mysterious varietal that never ceases to amaze,” he says.

In music circles, Tres and his family are known to be a longtime, vital part of Napa’s music scene. He is a professional bassist who plays with local winemaker bands and occasionally with high profile artists.

*****UPCOMING EVENTS*****
February 25 -27, 2016 | Zinfandel Experience - Meet the Makers
The World's Largest Single Varietal Wine Tasting Event! Meet the makers — the legends and upcoming rock stars of the Zin world. Zinfandel Experience is a three-day wine and culinary extravaganza attracting wine lovers from around the world. Experience the classic character of Zinfandel at five extraordinary events featuring a diverse selection of wines and styles. The weekend includes a 25 Year Tribute Party, Supper Club, Flights Seminar, Winemakers Auction & Dinner, and Grand Tasting. 2016 Zinfandel Experience is featuring more access to winemaker celebrities, more wineries, and two impressive new venues, showcasing the talents of winemakers, chefs, and artisanal food purveyors.

March, 7th, 2016 25th Anniversary Dinner @ James Beard House in NEW YORK, NY 
25th Anniversary dinner featuring celebrity TV chef, Chris Cosentino of Cockscomb restaurant in SF

WWW.ROBERTBIALEVINEYARDS.COM

01/15 DAVID SLAY, PARK AVE DINING, DAVID HUNT, HUNT CELLARS

DAVID SLAY – CHEF AND MANAGING PARTNER, PARK AVENUE DINING 

ABOUT PARK AVE:
Our specialty is Steaks and Chops... creative renditions of classic American cuisine. What does that mean? Try our Rib Eye Steak Brushed with Herb Butter, served with Twice Baked Cheddar and Chive Potato. Enjoy a Granny Smith Apple Stuffed Pork Chop with Golden Raisins, Leeks, White Bread Stuffing and Maple Syrup Glaze. No wonder Zagat® rates us the best “American Traditional” restaurant in Orange County!

You’ll enjoy our classy retro interior, and you’ll love our beautiful garden. It provides us with fresh herbs and vegetables in season.

Enjoy a romantic al fresco meal in our on-site sister restaurant il garage.

We are also ready to host your private event, with seating for 10 to 300 people indoors or on our patio.

ABOUT DAVID SLAY:
It should be no surprise given his pedigree that David Slay is the recipient of numerous culinary accolades. A third generation American restaurateur steeped in culinary culture and hospitable traditions of the Midwest. David’s father Anthony was a chef and restaurateur. David started his training at the age of 11 in his father’s kitchen. Later at the age of 17 David moved to Las Vegas and apprenticed with classically trained European chefs during the glory days of Las Vegas. At 20 David opened his first restaurant, a 26 seat French café with no liquor license, due to the fact he was not old enough to get one.

Early in his career (1980) he met a farmer, Bill Rauch from Rauch Farms located on the outskirts of the city who influenced his desire to cook seasonal as well as natural. Farmer Bill pulled onto his parking lot to see if he would be interested in some chemical free zucchini, tomatoes and corn. David was intrigued by the idea but not sure until he would taste the first crop of the summer. ”An 8 pound zucchini” farmer Bill proclaimed. Farmer Bill and David worked from that year on to build a relationship and educate each other about “clean” food. Bill would soon grow baby zucchini and petit pan, “why in the world would anybody eat such a small vegetable” and the squash blossoms he usually fed to the goats.

By now the passion for cooking had evoked a fire inside and David went to France and apprenticed with two star chef Gerard Vie at Tros Marches in Versailles and A. Beauvillier Restaurant in Paris with famed chef Marc Angel.

David was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before tackling the competitive California restaurant scene. The move proved to be a successful one as Slay—who is probably best known today as the face and spirit of David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989. Under Slay’s direction, La Veranda was recognized as one of the “Best Gold Medal Restaurants in the United States” and Los Angeles magazine went so far as to include David Slay on a list of “300 Reasons Not To Pack Up and Leave L.A.” as well as being named by Food and Wine Magazine’s list of top new chefs and consistent marks from The Zagat Guide.

It wasn’t long before the critical acclaim for La Veranda reached the eyes and ears of Hollywood luminaries and Slay built a name for himself as a “boutique” caterer hosting parties for the arts and entertainment industry. He takes an innovative and customized approach to designing menus for his private customers, attending to special dietary needs—and unusual requests—and personally overseeing every aspect of an event, whether a movie opening or a holiday reception, to ensure that it is superb.

Today David enjoys a well-earned reputation as one of the most creative and professional chefs in the world of food and entertaining. Slay brings this same attentiveness to detail and focus on personable service to his work at Park Ave. Restaurant in Orange County, California. He is as likely to be found watching over the staff of sous chefs, bakers and pastry chefs as he is to be spotted visiting customers at their tables to explain how he prepared the meal they are about to have.

Slay’s creative renditions of traditional American cuisine and his efforts to maintain an all natural and preservative free menu has always been a way of cooking from the beginning of his career. Slay’s depth  of experience, finely honed skills and passion for entertaining are key ingredients in David’s continued success.

WWW.PARKAVEDINING.COM


DAVID HUNT – OWNER & WINEMAKER, HUNT CELLARS

Our Story
It started over 20 years ago as a fantasy: living on a lush beautiful vineyard, producing your own style of favorite premium varietal wines that are well received and appreciated by those who have discovered the wines and shared them amongst friends.

Now, drive along the scenic Highway 46 West, about three miles west of the 101 Fwy at Oakdale Road, you will find this dream has become reality for David Hunt, Winemaker and owner of Hunt Cellars, a winery committed to producing “Memorable Wines”. We believe that great wines leave indelible impressions when poured with wonderful meals and great friends and scintillating conversations. Hunt Cellars was founded on the philosophy of producing wines that you will look forward to simply sipping by a cozy fireplace or pairing with your favorite meals to enhance that special event or moment in time.

How It Began
When The Hunt Family decided to pursue their dream they were uncertain where they would choose to build their vineyard. The Hunts spent exhaustive days and weekends traveling to various premium wine regions from Oregon, Washington, and throughout the State of California. They finally narrowed their decision down to the Central coast to San Luis Obispo County. Paso Robles was selected because of its rich diversity in soils, superb growing climate and unique styles of wine making along with the spirit of graciousness and traditional American values.

Eventually after looking at numerous parcels of vineyard potential property, they settled on uniquely beautiful property containing over 550 acres on Highway 41 in Creston. This unique property met their criteria in topography, soil composition and unparralled beauty. Within the 550 acres there are four terrior’s with varying elevations containing soil composites that mirror the great wine regions of the world. They were convinced that they could grow wonderful exciting intense fruit here on this property.

Destiny Hunt
The Hunt Family decided to name their vineyard, “Destiny Vineyards,” in honor of their new baby girl they named Destiny who was born in 1996. Just ask Destiny who has the best wines today and she will certainly tell you.

Destiny Vineyard’s first planting consisted of: Cabernet Sauvignon, Sangiovese, Sauvignon Blanc, Merlot, Syrah, Petite Syrah, Cab Franc, Viognier and Zinfandel. The Hunts decided to build a tasting room for their premium wines, which opened in October of 1999.

In 1997 they began producing their first releases of memorable wines… Experience has taught Hunts that in order to make great wines you must simply have the best fruit. At Hunt Cellars, we believe passion, hard work and never giving up until we have put together all the components and structure that will give our wine the varietal character, flavor and velvet finish that will become a trademark of our wines.

View of Destiny Vineyards
As you enter The Hunt Cellars Tasting room, the fun wine experience begins, as you are greeted with either live music or our white grand player piano, which can play any song. Stroll up to our Cabernet Bar, where our warm and friendly staff are eager to lead you through a light hearted and fun sampling of our wines. You may also choose to sip your wines on our spacious 1200 foot veranda, smoke your favorite cigar under our pavilion or simply stroll through our lush inviting landscaped lawns. We want you and your guest to simply have a wonderful time at Hunt Cellars and bring your friends and family back on your next visit to the Paso Robles Wine Country.

How Hunt Cellars Wines Differ from Others
There are many different wineries in the Paso Robles area; few compare to the quality of Hunt Cellars. Hunt uses only the best and rarest mountain grown fruit to produce the best harvest of grapes. Their vineyard’s location has been specifically chosen for its composition and diversity – every step of the production process is designed so Hunt Cellars produces the highest caliber of wine for you to enjoy.

HUNTCELLARS.COM