Pictured above: View of historic 1919 Chenin Block vines—center top block, right of the winery.

By Jonathan Cristaldi

A few weeks ago, I spent an entire day at Chalone. I met Richard Boer, who has managed Chalone’s vines for three decades. I rode in winemaker Gianni Abate’s pickup truck over impossibly rugged roads and stood in awe with both Boer and Abate as we looked out over Chalone and the entire Salinas Valley from one of the highest spots on the property.

One thing sticks out clear in my mind since visiting—Chalone is a remarkable place. It possesses awesome, powerful energy, and once you’ve come and gone, that energy works on you—it tugs and beckons you to go back. 

I can only imagine that it’s the same feeling felt by John C. Dyer, one of the first stewards of the property that would become Chalone. Dyer bought 80 acres from the Lindgren family in 1912, situated on benchland 1,800 feet above sea level—in the shadow of what would become the Pinnacles National Park. The only way in and out of the property was by horse and carriage along Stonewall Canyon, a treacherous dirt road that led out of the Gavilan Mountains down to the town of Soledad. It was a nine-mile journey that was necessary to gather critical supplies. There was no running water or electricity on the property until the mid-1980s. 

While Charles Tamm is credited with planting vines in the area to the west of the Chalone estate, William Silvear planted the first vines that produced wine at Chalone. 

Silvear was part of a group of partners who bought the ranch from the Dyers in 1921. They paid $2,500 in total. Eventually, Silvear became the sole owner. According to former Chalone co-owner Phil Woodward, and author of “Chalone: A Journey on the Wine Frontier,” Silvear’s most significant accomplishment was that he “recognized the benchland’s rare soil.” And that he was inspired by his neighbor, Mr. Tamm, to plant grapes and to make fine wine.

View of The Pinnacles National Park, upper right from a block of Pinot Noir vines at Chalone.

A BRIEF HISTORY OF CHALONE 

The modern winemaking era that we think of when we think of wine from Chalone begins in the 1960s. On July 11, 1961, Chalone Inc. was established as a corporation with three directors—physician Edward Liska, stockbroker John Sigman, and John E. Sullivan, Sigman’s lawyer. Sigman and Liska hired winemaker Philip Togni, who made the first three vintages of Chalone wines. 

The year before Chalone Inc. was established, the first harvest got underway in 1960 “under numbingly difficult conditions,” recalls Woodward. Togni worked with Will Silvear’s “decades-old Pinot Noir, Pinot Blanc, Chardonnay, and Chenin Blanc vineyards,” according to Woodward. Six hundred cases of wine were produced, bottled with a label designed by Arthur Baker, a Berkeley-based calligrapher, who crafted a black and white silhouette of Mount Chalone. 

By 1964, Togni was gone, and Richard (Dick) Graff, a Harvard-trained musician and former U.S. Naval officer, had entered the picture, ushering in the era that would see Chalone rise to great heights in the public arena as a publicly-traded company called Chalone, Incorporated (CHLN). 

Before all that would happen, Graff first made the drive up to Chalone in his ‘51 Chevy. It was the summer of ‘64, and he met with Rodney Strong, who, at the time, was leasing Chalone’s grapes. Graff became a partner in the company in September of 1965. Four years later, after a turbulent start with absentee partners and debt accruing, on March 3, 1969, Graff’s mother purchased the property at the courthouse in Salinas, California and Gavilan Vineyards, Inc. was formed, marking a new era in Chalone’s history.  

In less than two decades from that momentous occasion on the courthouse steps, Chalone would rise in the public eye as an incredible success story. In 1982, it even got its own appellation with the creation of the Chalone AVA. And many important people had come and gone, including members of the Corti family, owners of Corti Brothers, a world-famous grocery in Sacramento, California. And Graff was growing increasingly more busy and devoted to sales—and founding The American Institute of Wine & Food with Julia Child and Robert Mondavi. All this allowed for a handful of up-and-coming star winemakers to pass through its doors, including Graff’s two brothers John and Peter, Merry Edwards, and Michael Michaud—who, to this day has his own winery a stone’s throw from Chalone.

A bottle of winemaker Michael Michaud’s last vintage, still held at the winery in the famous “chicken coop.” 

But January 9, 1998, marks a solemn day in Chalone’s history. Graff, who regularly flew in and out of Soledad from Salinas on his own single-engine Cessna plane, began to lose power in the early evening on his way back to Chalone. He turned the plane around, attempting to head back to Salinas, but crashed and was killed instantly. 

Chalone Today

In 2004, Chalone was sold to Diageo, then a U.K-based alcoholic beverage giant. One paragraph in an article by Wine Spectator about the acquisition nicely sums up all the assets that Chalone, Incorporated, possessed:

“By taking over Chalone, Diageo snatches away a Constellation target and substantially boosts its portfolio of wine brands, improving its position in the market. In California, Chalone owns Acacia, Chalone, Dynamite, Echelon, Hewitt, Jade Mountain, Moon Mountain, Orogeny and Provenance wineries, as well as a 50-percent stake in Edna Valley Vineyard. It also owns Canoe Ridge and Sagelands in Washington and a 23.5 percent stake in Château Duhart-Milon in Bordeaux. And it owns nearly 1,500 acres of land in California, including vineyards in Napa, Sonoma and Monterey counties. In 2003, it sold more than 675,000 cases and reported net sales of $67.4 million.”

As I stood with Boer and Abate on Chalone’s summit last month, gazing down at the iconic Chenin Blanc vineyard where 101-year old vines are still eeking out grapes, my eyes darted from the lower vineyards to the winery’s caves and back to the Chenin Blanc vines. I knew all the history. I had read about all the ups and downs. 

Both Abate and Boer would spend the entire day telling me more about Chalone. But just before dusk as I made my way down to Soledad, out of the Gavilan hills, and back toward Highway 101, I couldn’t help but think of people who had spent years of their lives making the same trek. From Will Silvear and Charles Tamm to Philip Togni, Rodney Strong, Merry Edwards, Julia Child, Darrell Corti, Dick Graff, and Michael Michaud. They are just some of the leading players who made Chalone what it is. I thought too of those who have spent just a day there, and hardly grazed the surface of its riveting history.

When Bill Foley bought Chalone in 2016, he described wanting a “sense of place,” and was keenly aware that Chalone is one of California’s most unique properties. Chalone’s greatest asset is underfoot. The soils are decomposed granite riddled with real limestone deposits—soils that reminded Silvear of vineyards in Burgundy. “It slows the vine’s growth,” Boer told me, “and reduces the berries’ size and the clusters and intensifies the grapes’ flavors.”

The bench upon which Chalone sits was formed from an ancient volcano. “That volcano brought up some ancient seabed floor,” Abate told me. “And that’s where this limestone is coming from, that we grow all our grapes on.” And incredibly, the rock formations that make up the Pinnacles of the Pinnacles National Park just behind Chalone are only one half of “another half that is down in Los Angeles,” explained Abate. “So that’ll give you an idea of how old this volcano was that the plate had moved so far that it’s gone from Soledad to Los Angeles. We owe everything to this ancient volcano that brought all this limestone to the surface because it’s what allows us to make the mineral-driven wines we make today.”

There is much more to come about Chalone and its unique history and the fascinating players involved. But for now, let me invite you to simply get more acquainted with these wines and shop the current-release Chalone wines.

About the Author

Jonathan Cristaldi has written about wine and spirits for over a decade. He serves as editor-at-large for The SOMM Journal and The Tasting Panel Magazine and is a regular contributor to Food & Wine and Liquor.com. His writing has also appeared in Seven Fifty Daily, Los Angeles Magazine, First We Feast, Thrillist, Time Out LA, Tasting Table, and Psychology Today. Cristaldi was named a “Wine Prophet” by Time Out NY for his witty and often avant-garde approach to wine education. “The L-Train Luncheon,” a video on YouTube, features one of his best experiential event concepts, which came to life on a New York City subway car.

Luckily for wine drinkers everywhere, California Wine Month falls just as the autumn season approaches. This means pumpkin spice flavored everything, watching the leaves change color, and of course, pulling out those full-bodied California wines to savor as the air begins to shift from warm summer breezes to more crisp, autumnal-scented gusts.

Rich, decadent, and full-flavored white wines pair marvelously with seasonal fish and delectable, creamy dishes such as chicken piccata. Candied-ginger and baking-spice-kissed Chardonnays are ideal for just about any autumn occasion from cocktail hour through to dessert. But don’t forget to pull out those powerhouse reds to pair with the heartier dishes and stews that make fall such a fun time to be in the kitchen. 

Savor autumn and the upcoming winter months with these 10 favorite California reds and whites, but be sure to pop them all through September, which is California Wine Month.

2017 TWO SISTERS RESERVE CHARDONNAY

Sta. Rita Hills

This elegant California Chardonnay has a rich and decadent profile reminiscent of pineapple upside-down cake with notes of creamy custard and tart lemon bars. The finish is smooth and lingers long on the palate until you’re ready for another sip.

2016 FOLEY ESTATES JA RANCH PINOT NOIR

Sta. Rita Hills

You can’t celebrate the arrival of fall without popping open a bottle of single-vineyard Pinot Noir. The Foley Estates JA Ranch displays layers of lush, juicy raspberries and blackberries on the palate with hints of wild herbs and toasted graham cracker crust. This is one of our favorites and deserves a place on your Thanksgiving table.

2016 FOLEY SONOMA ESTATE MERLOT

Alexander Valley

Merlot is a perfect wine for the fall. Not only does Merlot Month land smack in the middle of autumn (October), but it has amazing flavors and fragrances that make it a wonderful match to many of our favorite comfort foods such as spaghetti and meatballs and jambalaya! This estate Merlot exudes bright fruit flavors with touches of ripe berries and hints of tobacco and mocha on the finish.

2017 LANCASTER ESTATE SOPHIA’S HILLSIDE CUVÉE

Alexander Valley

We’re enjoying many red blends this fall from Lancaster Estate, which is situated just outside of Healdsburg. This Sophia’s Hillside Cuvée is a rich blend of 96% Cabernet Sauvignon, 2% Malbec, and 2% Merlot, and exhibits delicious flavors of cherry, red currant, and vanilla that mingle together with hints of ripe strawberry, raspberry, and decadent dark chocolate. Pair this wine with a juicy burger for warmer autumn days and heartier meals like meatloaf and mashed potatoes for the cooler autumn nights.

2016 CHALONE VINEYARD ESTATE PINOT BLANC

Chalone AVA

The grapes for this zippy white hail from our historic Chalone Estate situated on prime benchland in the Gavilan Hills in the shadow of the Pinnacles National Park. Here, well above the fog line, the grapes at Chalone are treated to ample sunshine, which delivers ripe nectarine and orange zest notes supported by a long mineral finish—making for a wine that’s easy to drink on its own, or throughout a meal. 

2014 FOLEY JOHNSON ESTATE PETIT VERDOT

Rutherford, Napa Valley

This hearty variety with its herbal notes matches beautifully with lamb recipes, beef short ribs, and well-aged cheeses. The palate is layered and smooth with flavors of red fruits, clove, anise, and hints of toasted oak. This wine is structured and elegant, accented by velvety tannins that linger on the finish.

2016 FIRESTONE VINEYARD CABERNET FRANC

Santa Ynez Valley

Cabernet Sauvignon is popular in California, but how often do you think to reach for its parent variety, Cabernet Franc? Indulge in the Firestone Cabernet Franc and savor its aromas of spiced plum, tobacco, and baking spices. The perfect balance of red fruit flavors, toasty oak, and bright acidity make this Cabernet Franc an enticing wine from start to finish.

2016 ROTH CHARDONNAY

Carneros

The 2016 Carneros Chardonnay is rich and multi-layered with aromas of Williams pears, yellow apples, brioche, toasted hazelnut, and hints of baking spices followed by a touch of zesty citrus. This wine begs to be paired with something warm and comforting such as ultimate grilled cheese.

2016 KULETO THE POINT CABERNET SAUVIGNON

Napa Valley

Here’s the plan. Pop the cork on a bottle (or two) of “The Point” and serve it alongside rosemary garlic lamb chops topped with olive tapenade. Truthfully, lamb and Cabernet Sauvignon is a match made in wine heaven; however, the rosemary adds a component that makes the dish that much more delicious with lamb. We think you’ll get the point. This blend of 85% Cabernet Sauvignon, 7% Zinfandel, 4% Petite Sirah, and 4% Alicante Bouschet gives off beautiful flavors of sunbaked blackberries, toasty oak, and sweet vanilla extract. 

2015 CHALK HILL CHAIRMAN’S MALBEC

Chalk Hill AVA

This royally unique blend combines 93% Malbec and 7% Merlot from Chalk Hill’s 56-acre Estate West vineyard and delivers a hedonistic wine with pronounced aromas of black cherry, roasted espresso, dried herbs, and cracked black pepper. Ready to drink now or age it for five to seven years, this is a wine you’ll certainly want to put on your autumn wine list ASAP.

In honor of International Cabernet Sauvignon Day (September 3rd), we decided to put together a list of 5 amazing Cabernets to celebrate. These wines capture the unique aspects of what a Cabernet Sauvignon is.

2016 SEBASTIANI CHERRYBLOCK CABERNET SAUVIGNON

94+ Points, Robert Parker

Famous wine critic Robert Parker describes this Cabernet Sauvignon as having concentrated aromas of “scented cassis, baked black plum, blueberry coulis, and red cherry preserves” followed by hints of allspice, incense, and cedar.” Pair this legendary wine with our Cabernet Braised Short Ribs.

>> ACQUIRE

2017 ROTH ESTATE CABERNET SAUVIGNON

96 Points, Sunset International Wine Competition

This Alexander Valley Cabernet Sauvignon is layered with aromas of black cherry, cassis, wet stone, and touches oak. Complex flavors of ripe blackberry, red currant, dark chocolate, and sweet vanilla linger on the palate and pair perfectly with juicy beef tenderloin and tangy balsamic glaze.

>> ACQUIRE

2016 THREE RIVERS CABERNET SAUVIGNON

Located in Walla Walla Valley, Three Rivers Winery sits on a beautiful 16-acre property. Their 2016 Walla Walla Valley Cabernet Sauvignon demonstrates the complexity and beauty of the terroir and has concentrated aromas of blackberry, cola, and cherry pie. Rich dark fruit flavors and just a hint of charcoal and wet stone give this Cab a robust mouthfeel. Pair it with a hearty meatloaf and creamy mashed potatoes for a beautiful balanced meal.

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2017 FOLEY JOHNSON ESTATE CABERNET SAUVIGNON

90 Points, Wine Spectator

It’s no secret that Cabernet and burgers pair wonderfully together. Pair this Cabernet Sauvignon from Rutherford with a juicy burger, such as this Brie, Fig, and Prosciutto Burger. It has aromas of huckleberry, cedar, black pepper, and a hint of dried sage. On the palate, bold tannins are balanced with flavors of blackcurrant and dark cherry.

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2018 EOS CABERNET SAUVIGNON

Eos Estate Winery is located in sunny Paso Robles where this delicious Cabernet Sauvignon is produced. This wine has aromas of ripe cherry, black tea, and spicy clove. With flavors of black cherry and a slight earthiness, try pairing this wine with our Grilled Sonoma Lamb Loin.

>> ACQUIRE

Chalk Hill Estate offering “Celebrate at Home” package and the “Elegance in Wine Country Experience” to support one of Sonoma County’s largest fundraisers.

Since its inception, the annual Sonoma County Wine Auction has raised over $36 million benefitting non-profit organizations throughout the region, including those focused on education, health & human services, the environment and arts & culture. This year, the Auction (September 17-20) is going virtual and Chalk Hill is helping participants Celebrate from Home by offering a custom wine and merchandise bundle featuring…

• 2017 Chalk Hill Estate Felta Chardonnay
• 2017 Chalk Hill Estate Wright Creek Chardonnay
• 2017 Chalk Hill Estate Chardonnay
• Chalk Hill apparel, stone coaster, corkscrew, and a virtual tasting experience

Click here to register and secure this package.

Then, as participants sip on these three amazing wines, they’ll have the chance to bid on a unique 3-day/2-night wine country experience only Chalk Hill can deliver. Lot #116 – Elegance in Wine Country Experience – includes…

• Two nights accommodations, for two couples,  at the heralded Hotel Les Mars in Downtown Healdsburg
• Dinner for 4 at chalkboard restaurant, located next to Hotel Les Mars
• Culinary tour and tasting experience for 4 at Chalk Hill
• Several Chalk Hill Estate wines selected by your hosts for you and your guests to take home.

To secure your Chalk Hill “Celebrate at Home” package and register to bid on the for the Chalk Hill “Elegance in Wine Country Experience” and other lots, click here.

Online bidding will open on Thursday, September 17 at 10:00am PDT. Live Lots will close during the Virtual Auction Celebration on Saturday, September 19 between 4:00 – 5:00pm PDT. Online Lots and Fund-A-Need donations will close on Sunday, September 20 at 1:00pm PDT. Personal bidding links will be sent prior to the online auction.

Have you ever wondered why sommeliers or wine critics are insistent on drinking wine from a specific type of glass? It doesn’t mean that they are more bourgeoisie than the rest of us—the reality is that the shape of a glass does impact your perception of the wine. And having the right glass for the right wine is a bit like having the key to a treasure chest—the right glass can unlock a wealth of aromas, textures, and flavors that otherwise could be muted by a clunky glass.

Of course, if you prefer the rustic ambiance of drinking red wine from a mason jar, by all means—enjoy it that way! We’ll admit that we’ve sipped wine from a coffee mug on desperate occasions because it was the only vessel available—but drinking wine from the right glass is worth it. 

Wine glasses come in all different shapes and sizes for many varieties of wine. There are standard red wine glasses, and there are also glasses designed for Pinot Noir, Cabernet Sauvignon, Syrah, and just about every major variety that comes to mind. There are also standard white wine glasses, specific glasses for Chardonnay, and flutes or tulip glasses for sparkling wine. It would be exciting (and pricey) to collect all of the different styles of wine glasses; however, you could get by with a couple of well-designed all-purpose glasses with deep enough bowls to accommodate reds and whites. Companies like Riedel craft different glasses that highlight specific grape varieties while striking a balance between design and value.

Riedel Cabernet Glass

Other companies focus on the weight of the glasses, such as The Perfect Glass or Zalto, which are incredibly light, though remarkably sturdy. But does having the right wine glass matter much in the long run?

See for yourself. Try comparing your favorite wine side by side in different glasses. If you have it, set out one of those clunky, rather heavy wine glass—the kind you typically find in chain restaurants—and a couple of glasses specifically designed for wine, like a featherweight Zalto or slightly heavier, sturdier Riedel glass. Pour the same wine in all three glasses, and its a guarantee that the aromas and flavors will change simply because of the differences in glass size. The different shapes will release aromas at different speeds. The glass design also changes the velocity at which the wine hits your palate, effectively changing the immediate impression of the wine. That’s how the same wine in three different glasses could seem like three different wines!

Zalto Universal Glass

Our ability to taste wine is connected to our sense of smell, so it’s essential to have a glass that helps aerate the wine and to effectively release all the phenols and aroma compounds that ultimately indicate how the wine will also taste.

For your red wines, we recommend Bordeaux glasses typically used for all Bordeaux varieties like Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and more. It has a big enough bowl to allow oxygen to come in contact with the wine and allows the aromas to become more concentrated so you can easily detect them. You’ll want two types of glasses for whites—one with a broader bowl and rim for less aromatic varieties like Chardonnay, and another with a more narrow bowl and narrow rim for highly aromatic white wines like Sauvignon Blanc and Viognier.

As for bubbles, flutes show off and preserve the bubbles, but because flutes are so narrow, it’s difficult to pick up some of the aromatic complexity in sparkling wines. Tulip glasses also maintain the wine’s bubbles and boast a slightly wider bowl, allowing more aromas to be released. If your goal is to relish the bouquet and you’re okay with losing some of the bubbles, try pouring your sparkling wine into a white wine glass.

James Suckling Lalique Glass

If you prefer to keep it simple, universal glasses are a fantastic option. They work perfectly for many different wines, so you never have to worry about which glass to use. Master of Wine Jancis Robinson, author of “The Oxford Companion to Wine” recently unveiled her own design for a universal wine glasses (critic James Suckling designed one with famed crystal-maker Lalique), and several years ago, Master Sommelier Andrea Robinson introduced “The One” wine glass. So, you’ve got options!

Most wine glasses are dishwasher safe, and we can’t emphasize this enough—put your glasses in the dishwasher. Put them in gently, on the top rack, and don’t crowd them. Your days of hand-washing glasses must—we repeat, must—come to an end. Why? When you hand-wash a wine glass, the soap you use can leave a residue, no matter how much you’ve rinsed, and that residue can alter the aroma and flavor of your favorite wine. The dishwasher will sanitize and leave your glass spot-free. Don’t fight this. Don’t listen to the person who tries to tell you that putting wine glasses in the dishwasher is crazy. It’s crazy not to.

And on that note, it would be crazy not to pop a bottle and start swirling right now, while you pass share your newfound wine glass knowledge and drop a few wine-glass knowledge bombs around the house. Just make sure it’s your favorite FFWS wine in whatever glass you’re sporting, so get swirling!

These days we are all looking for new ways to relax at home, and we want to share our favorite way to unwind— Coloring and Wine!

Adult coloring has really taken off over recent years, coined as a great way to unplug, and toting many benefits for the body, soul and mind. We here at FFWS gave it a whirl, with a swirl of wine, and we are here to say, it was our most peaceful pairing yet.

We want our Foley Food & Wine Society Members to enjoy this indulgent and relaxing experience from home, so we have put together a downloadable FFWS Coloring Template for your coloring enjoyment. 

Simply click on the template below, download, print and pour yourself a glass of your favorite Foley Food & Wine Society Wine!

Check out our top 15 FFWS Wines to Drink Now

Share your art & experience with us on social media using #colorwithffws

Labor Day Weekend is all about taking a break, taking it easy and spending time relaxing with loved ones. We couldn’t think of a better way to kick back and enoy some quality family time than with our “Labor-Less” Brunch Board paired with our 2018 Chalk Hill Estate Chardonnay. 

Our Brunch Board will take the guess work out of prep work. The grocery shopping will be the bulk of the legwork, but we’ve kept it simple, to get you in and out and on your way to a relaxing day. 

The Grocery List

• Plain Bagels
• Plain, Fancy Crackers
• Sliced Lox
• Capers
• Red Onions
• Peaches
• Chili Flakes
• Mint
• Cherries
• Figs
• Cream Cheese
• Roasted Garlic Hummus (Feel like getting a little carried away? Try our Roasted Garlic Hummus with Smoked Paprika Recipe)

The Prep Work:

Once you’ve gotten the goodies from the grocery store, just follow these simple steps, or follow along to our Gif below.

1. Toast the bagels, slice ’em and set them in the center of the board.
2. Add cream cheese, hummus and capers to ramekins and set them on your board.
3. Toss the peaches with chili flakes and mint, and add them to your board.
4. Arrange all the rest of the items on your board.

Now, all that is left to do is pop your bottle of 2018 Chalk Hill Estate Chardonnay, pour a glass for you and brunch-mates, and make a toast to a relaxing Labor Day…

Cheers!

Established in 2001, Roth Estate has been known to produce balanced, bold, and drinkable Cabernet Sauvignon-based wines from Alexander Valley and Sonoma. After Bill Foley acquired the estate in 2012, cool-climate varieties like Pinot Noir, Pinot Gris, Zinfandel, Syrah, and Chardonnay from the Sonoma Coast were added to the portfolio to complement and expand beyond its Bordeaux-focus. 

Nestled into a hillside, directly across from Chalk Hill Estate, the Roth winery boasts an expansive terrace, gorgeous interior, and stunning, brick-lined estate caves with intimate and cozy sitting and tasting nooks—all dug into the famous chalk soils of the Chalk Hill AVA. 

The white wines are generous and easy to drink early, while the reds offer the same upfront appeal, with the structure to age in a cool, dark cellar. Next time you’re planning to visit Chalk Hill, make time for Roth. In the meantime, we spoke with Quinn Martin, Senior Hospitality Manager, about what it’s like to spend an afternoon at this handsome Estate.

A VISIT TO THE ROTH ESTATE

Tell us about the tasting experiences at Roth Estate.

Quinn Martin (QM): Our general tasting experience—Tasting on the Terrace—is hosted on our expansive patios on the cusp of our estate sustainable vineyard and the untouched wild of the Chalk Hill AVA. Guests are treated to a full flight of four (4) wines, including a greeting pour of our newest release. When making a reservation, guests have the options of either a cheese and charcuterie board (built specifically to highlight the quality of our wines) or a boxed lunch of their choosing.

What is the most popular tasting today?

QM: While we’re hosting tastings outside, everyone opts for the Tasting on the Terrace. We also offer lawn games like Giant Jenga and Cornhole, and guests are able to order wine by the bottle or by the glass. It’s a beautiful spot to spend a couple of hours while taking in some of that high Sonoma sunshine. Once we are able to host tasting inside again, there is a bevy of exciting tastings and we look forward to welcoming guests for those opportunities.  

When is the best time to visit?

QM: The best time to visit Roth Estate would be before the heat sets in! The most ideal time is between 11:00 a.m. and 1:30 p.m. We open at 11:00 a.m. and take reservations until 3:00 p.m. If you’re able to secure an early spot, I’d suggest heading into downtown Healdsburg for an outdoor lunch. If you’re planning to stay the night, check out Hotel Les Mars. 

>>> Make a Reservation Now

GRAPE GROWING + STYLE AT ROTH ESTATE

What are the grape sources for Roth wines?

QM: We currently work with sourced fruit from within the Foley Family Portfolio. Our Sauvignon Blanc is sourced from our estate in Chalk Hill AVA; Pinot Noir comes from our Trenton Road property in the Russian River Valley, and our Bordeaux varieties hail from select vineyards between Alexander Valley and Sonoma County. 

How would you describe the style of wines from Roth?

QM: True to creed, our wines are approachable and full-bodied. The harvest and fermentation process ensures that we achieve maximum extraction, while avoiding over extraction. White wines are built for complexity and our reds are meant to show well right out of the bottle while maintaining a structure conducive to a long cellar time.

On a final note, what are you drinking right now from Roth and pairing it with?

QM: I’m currently enjoying the 2018 Roth Sauvignon Blanc Barrel Fermented Reserve. After aging 8 months in neutral oak, it offers a rich expression of the Russian River Valley, unfolding in layers of tropical fruit notes, citrus peel, and bright honeysuckle with just an underlying hint of baking spices from the barrel aging, but finishing with beautiful poise and refined minerality. This wine just begs for Halibut Ceviche or Hamachi Crudo.

>>> Shop The Roth Wines Collection

Each and every year, Pinot Noir Day lands on August 18, which, naturally, is a perfect day to celebrate this wonderful variety and a good opportunity to explore the many styles of Pinot Noir. 

In the U.S., the finest New World Pinot Noir wines come from California and Oregon and Foley Food & Wine Society members are no strangers to the wonderful Pinot bottlings in our own portfolios from wineries like Chalk Hill, Banshee, Lincourt, Sebastiani, Foley Estates, Four Graces, Acrobat, as well as our New Zealand properties. Outside the U.S., Pinot Noir is grown in many countries around the globe, most famously throughout the Côte de Nuits in Burgundy, France, but also in lesser-known regions like in Baden or Franken, Germany where it’s called Spӓtburgunder (try to say that three times fast).

This cool climate grape is temperamental; however, when cultivated correctly, the results are well worth it. Pinot has the power to dazzle with its many textures, fruit expressions, and ability to change in the glass over time—even 15 minutes later the same Pinot you’re swirling will take on new layers, new complexities and offer a revelation in every sip. 

Pinot Noir is a must-have on your table because of its ability to pair with a variety of different foods. New World Pinot Noirs tend to be more fruit-forward which makes it a wonderful match with fatty fish like salmon or pasta dishes, while Old World Pinot Noirs are more earthy and structured—ideal for game birds like duck or dishes with umami flavors.

Uncork a bottle of your favorite FFWS Pinot Noir or snag one from our website ($10 overnight shipping on 6+ bottles now through midnight on August 31, 2020) and keep the celebrations going long after Pinot Noir Day has passed. 

We’ve listed seven of our favorites from California, and Oregon across five different appellations to help you get started.

2018 Chalk Hill Pinot Noir, Sonoma Coast

The Chalk Hill Estate Sonoma Coast Pinot Noir opens with expressive aromas of black cherry and ripe plum with subtle notes of mocha and sweet vanilla. Finishing with velvety soft tannins and lingering notes of rich dark chocolate, this wine will leave your taste buds begging for another sip. A wine as approachable and elegant as this can be paired with charcuterie platters complete with mild ham and tangy cheeses or even pâté served on top of a fresh baguette or crackers.

2016 Roth Reserve Trenton Vineyard Pinot Noir, Russian River Valley

With an enticing palate of red cherry, raspberry, bergamot tea, and subtle earthiness, the 2016 Roth Reserve Trenton Vineyard Pinot Noir is sure to please your taste buds. These flavors are complemented by bright acidity and firm tannins that pair wonderfully with creamy mushroom soup. While the acidity of the Pinot Noir cuts through some of the creaminess of the soup, the umami notes from the mushrooms bring out more of the earthiness from the wine with each sip.

2017 Sebastiani Robert’s Vineyard Pinot Noir, Carneros

The 2017 Sebastiani Robert’s Vineyard Pinot Noir opens with aromas of juicy cranberries, raspberries, and baking spice followed by notes of vanilla and toast. Sebastiani winemaker, David Nakaji describes the finish as “velvety smooth with lingering flavors of ripe fruit and sweet vanilla.” Nakaji’s passion for winemaking runs deep and in his formative winemaking years he interned in Burgundy, working in famous Grand Cru vineyards, helping harvest and craft some of the Cote d’Or’s finest Pinot Noirs. He’s doing the same today at Sebastiani.

2017 Chalone Vineyard Estate Pinot Noir, Chalone AVA

While Chalone is famous for their Chardonnay, they also make spectacular Pinot Noir. The 2017 Chalone Estate Pinot Noir is known for its layers of complexity. It opens with aromas of juicy raspberry pie and black plum balanced out by hints of earthiness and mountain sage. Produced from high elevation estate vines rooted in Chalone’s limestone soils, the wine has a particular mineral characteristic that reflects the unique terroir with every sip. This Pinot pairs seamlessly with creamy mushroom risotto— a recipe courtesy of Foley Family Wines Chef de Cuisine, Alec Graham.

2017 Acrobat Pinot Noir, Oregon

Spruce up your cellar with some Pinot Noir from Oregon. Acrobat produces easy, approachable renditions and this 2017 exudes flavors of ripe strawberries and silky dark chocolate followed by spicy notes of clove with a subtle earthy finish. Pop open bottles now and save some for later, as this one has the structure to last another 3-5 years developing intricate complexities with proper storage. 

2018 The Four Graces Pinot Noir, Willamette Valley

Grapes sourced from Foley Family Estate, Doe Ridge, and select sites throughout the Willamette Valley aged 9 months in mostly neutral French oak yielded a riveting wine in 2018. Wine Spectator found it, “Svelte and vibrant, with narrowly focused raspberry and pomegranate flavors, laced with black tea notes and a hint of sandalwood,” in a 90-point review. It deserves a spot on any dinner table served with roasted pork or quail. 

2018 Banshee Pinot Noir, Sonoma County

Banshee Pinot Noir combines 10 different clonal selections aged for 16 months in one-third new French oak to create a complex wine that lingers on the palate with focused romas of macerated berries followed by elegant, soft earth undertones. The flavors are both sweet and tart, reminiscent of Santa Rosa plums and wild blackberries that grow commonly in Sonoma Wine Country. Great as an aperitif, even better when paired with a meal. If cooking, try preparing Wild Mushroom Risotto. The tart flavors of the wine balance the creaminess of the risotto for a match made in heaven. 

Be sure to check out the other incredible Pinot Noirs FFWS has to offer.

Look at those grapes! Kara Maraden, Director of Viticulture at Foley Family Wines, is gearing up for “a great crop” harvest this year. We last spoke with her in July. “The overall crop load is probably a little lighter than the last two years but that is to be expected, given that 2018 and 2019 provided generous grape crops. The berries are clean, and the vines are still really healthy.”

The Cabernet Sauvignon grapes pictured above were taken by Maraden from Foley-Johnson in Napa in the first week of August. In just a few more months, those very berries will have been harvested, and their pristine juice will be on its way toward becoming world-class wine.

In the interview below, Maraden updates us on what is taking place in the vineyards in August, including preparing for harvest!   

Q: What is happening in the vineyards in August in terms of farming? 

Kara Maraden (KM): August will be a very calm month in the vineyard as far as farming. Pest pressures subside as the crop ripens which is a great relief. We will do some green dropping in some areas, which means we will go through and drop clusters that still may have greener berries. 

This will help even out the ripening of the clusters on the vine. We will continue to water in order to maintain our canopies and start to take some fruit samples to get baseline degrees Brix (sugar levels). We will also go out and take cluster weights to get a more precise image of where our crop load is. Most of the farming has been done and now it’s time to let the vines do their thing.

Q: How does crop-thinning translate to quality in the wine? 

KM: Crop thinning can occur anytime after fruit set until the day you harvest, but typically it happens right before veraison or shortly thereafter. If you know that the vine is over-delivering, producing a massive crop (which you can tell by counting the clusters and looking at historical records) its best to remove that extra fruit early. This will help the vine adjust earlier in the growing season, and have more energy to ripen the remaining grape bunches. 

A “green drop” can be done shortly after veraison. This is another chance to make finer adjustments to crop load and to get rid of any really underperforming clusters. We do have some sites that we will drop fruit every year—some heavy producers like Merlot or Sauvignon Blanc but we try to keep the vines in balance by pruning correctly during the winter so that we do not have to do major corrections during the growing season. We do not want to remove too much fruit because it will eventually leave the vines unbalanced. By keeping just the right amount of clusters, the grapes ripen evenly, and the quality remains high.

Q: Will you harvest any grapes this month? 

KM: We will be harvesting fruit this month! We’ve had more Growing Degree Days (essentially, a measure of daytime heat) and so we are seeing things ripening a bit faster. We will be harvesting some white wine grapes from Sacramento County, first and I’m sure some vineyards in northern California toward the end of the month. We also have an exciting new sparkling program in the works and we will probably pick some Chardonnay and Pinot Noir before the month is out for those wines.

Q: Let’s turn the spotlight on Chalone, the historic property in Monterey in the shadow of the Pinnacles National park. What’s happening there right now?  

KM: We farm at Chalone and the vineyard manager Richard Boer has maintained that property for 30 years! Chalone is a really special place and some amazing wines come off that property. We mostly grow Chardonnay and Pinot but recently Grenache has been a variety gaining some notoriety. Of course, there is the famous old vine Chenin Blanc—the oldest vines in Monterey County, as well. Growing grapes at that altitude (1,800 feet) and in rare limestone soil is always special. And the views can’t be beaten!

We’ll leave you with this photo of that very view (and the Chenin Blanc vineyard pictured in the middle, just to the right of the winery, abutting the hillside):

We’ve all been spending a lot of time at home lately, which equates to plenty of binge-watching opportunities. Here are three of our favorite trending movies and shows that we recommend adding to your watchlist—along with a selection of wines to drink while you stream.

PALM SPRINGS

Within three weeks of Hulu debuting the new romantic comedy Palm Springs starring SNL’s Andy Samberg and actress Cristin Milioti (“How I Met Your Mother” and “The Wolf of Wall Street”) the movie has already earned a 94% on Rotten Tomatoes and an average score of 8/10 by highly acclaimed film critics. Hulu reports that the film has “netted more hours watched in its first three days than any other film.” and of course, with good reason.

After living out the same wedding hundreds of times, our protagonist, Nyles starts to get creative with infinite time by interrupting bridesmaid speeches, starting family drama, and just about any hilarious, crazy wedding scenario you can think of. But just like Sarah after she gets sucked into the time loop, you’re going to need a generous glass of wine to get you through about a dozen of these wild weddings.

Friday night movie night is just as good as any other night to pull a bottle of the Lancaster Sophia’s Hillside Cuvée from your collection and open it up. This wine is made from young Cabernet Sauvignon and Merlot and is balanced out by classic elements of old vine Malbec. Palm Springs is very similar to the Sophia’s Hillside Cuvée in the fact that it’s telling a new story, but remains balanced by classic influences of the 1993 Groundhog Day movie.

LITTLE FIRES EVERYWHERE

Also available through Hulu is “Little Fires Everywhere,” which features Academy Award Winner, Reese Witherspoon and BET Award Winner, Kerry Washington. The miniseries premiered on March 18, 2020 and is based on the novel written by Celeste Ng. “The story explores the weight of secrets, the nature of art and identity, the ferocious pull of motherhood—and the danger in believing that following the rules can avert disaster,” according to Hulu.

Press play and pour yourself a glass of a true classic. The 2015 Four Graces Doe Ridge Estate Pinot Noir is made with 100% Pinot Noir grapes and leads with enticing red currants, bramble, and subtle pine forest aromas. Rich flavors of shitake mushroom, ripe raspberries, and milk chocolate dance around the palate followed by a long, lingering finish. Compare vintages and pull out another Doe Ridge Estate from your cellar, or snag a few of our remaining bottles of the 2013 Doe Ridge Estate Pinot Noir from our website.

THE OLD GUARD

Netflix released a new movie late May to watch from the comfort of your own home. “The Old Guard” is based on the comic book, so it’s packed with action and fascinating characters played by Academy Award Winner, Charlize Theron, Academy Award Nominee, Chiwetel Ejiofor, and up-and-coming actress, KiKi Layne.

The narrative tackles immortality, where there are a select few people that are chosen to protect the world from itself; however, they are being targeted by a big pharmaceutical corporation for their regenerative abilities. While highly fictional, the movie dabbles in the morals and ethics of experiments on humans even if they happen to be immortal.

A delicious, buttery Chardonnay is a wonderful movie companion in lieu of popcorn. We suggest the 2016 Foley Estates Barrel Select Chardonnay, which displays flavors of baked apple, rich crème brûelée, lemon curd, and marzipan complemented by toasty barrel notes, barrel spices all balanced by vibrant acidity. The 2017 release is equally compelling, offering toasted brioche, ripe white nectarines, and tart key lime pie with crumbly graham cracker crust. Each Chardonnay has their unique characteristics, but will continue to live on in the Foley Family Wines portfolio—and hopefully in your cellar, only, just not forever. It’s really fun to try a 5-10-year-old Chardonnay if you have the ability, so don’t be afraid to cellar these wines for a bit! 

Whichever show or series you’re streaming, you can’t go wrong with a glass of wine in hand. Shop the FFWS portfolio for a bottle to pair with your watchlist.

Situated on 110 acres in the Red Hills of Dundee, Oregon in the Willamette Valley, The Four Graces is a small winery by most standards. “There are only four of us in the cellar,” says winemaker Tim Jones, “so everyone has a direct connection to the wines we’re making.”

If The Four Graces hasn’t been on your radar, consider this your in-depth introduction. We spoke with Jessie Zielsdorf, Hospitality Manager, about what it’s like to experience a visit to The Four Graces, and keep reading for a deep dive into the geeky stuff about the region and wine styles with winemaker Tim Jones.

A VISIT TO THE FOUR GRACES ESTATE 

Tell us about the tasting experiences at The Four Graces.

Jessie Zielsdorf (JZ): Pre-COVID, upon arrival, guests are greeted with the option to taste at our bar or enjoy our outdoor seating. We also have a cute cottage and barn area. Because of the pandemic, right now, when guests arrive, they are greeted in our courtyard area with a menu and explanation of our new COVID protocols. Masks are required until guests are seated when they can remove their masks to enjoy our wines, but if they get up for any reason we require that they put their mask back on. A tasting room attendant greets the table and explains that there are three ways to enjoy our wines: by the glass, by the bottle, or through a shared flight. Water is offered as well. 

What is the most popular tasting today? 

JZ: Most guests choose to do the shared flight which means that the table receives four measured out decanters of wine for a “self-guided” tasting. We explain each of the wines when we drop off the decanters and let the customers know that if they need anything at all please just flag us down but that we will also check in midway through their tasting to answer any question, see if they need anything and ask how they are enjoying the wines. We also aim to provide table-side service for the check-out process.

Can you offer up your best restaurant and lodging recommendations?

JZ: For places to eat near the winery, we suggest Newbergundian, Ruddick Wood, Dundee Bistro, Trellis, or Red Hills Market—best to visit during the week when it’s not as busy. I’d also recommend guests look for rooms at the Inn at Red Hills, The Allison, The Atticus (which is in McMinnville and sports a cool downtown scene), and The Vintages which is a place that offers “rooms” that are actually themed vintage trailers. There are also nearby hiking spots for ample outdoor activity!

DISTINCT STYLES AND “L.I.V.E.” WINEMAKING

In a nutshell, how would you describe the style of wines at The Four Graces?

Tim Jones (TJ): Winemaking at The Four Graces is all about conveying a sense of place. Pinot Noir especially reflects the attributes of where it’s grown, and how it’s farmed. We are very fortunate to have some of the best vineyards in the Willamette Valley AVA, in the Dundee Hills AVA, Yamhill-Carlton AVA, and our newest vineyard in the Van Duzer Corridor AVA.   

What are you going for stylistically with your Pinot Noir, Pinot Gris, and Pinot Blanc wines? 

TJ: Before describing the characteristics of the wine, you have to talk about what’s going on above and below the ground, as well as the climate, elevation, slope, and soil. In general, the Willamette Valley is a cool climate, with dry summers and wet winters. Beyond the shared cool-climate of the region, there is tremendous diversity to our vineyard sites; how the coastal mountains moderate the marine influence of the Pacific Ocean, the origin of the soil, and sun exposure. The soils can be volcanic in origin, ancient marine sediments, ancient flood silts—and when you start to factor in the effect of the vine and seasonal variations, the differences are exciting. Working in this region is also humbling as a winemaker, because I know I’m taking a backseat to what the site and season deliver.   

Do you have a specific approach in terms of winemaking?

TJ: A winemaker can’t make wine by a recipe here, so it keeps you on your toes, responding to the unique needs and qualities of each blend. I consider myself more of a “grape parent,” guiding them through the early stages of the winemaking process, but knowing that their best attributes are probably derived from nature.

Stylistically, I am very much concerned with the texture of the wine—the balance of aromas, the impression of sweetness, acidity, all play a part in the how the wine is perceived on the palate. The best way we can showcase this is through our Pinot Blanc program—we make two versions. It’s a low-yielding variety and is one of the last to ripen. We make a stainless steel fermented Pinot Blanc, with aromas of fresh pear, and refreshing acidity. We also make a small amount of Pinot Blanc that’s fermented and aged in neutral barrels. The aging process helps it to develop secondary aromas of dried fruits, but it also provides a creamy texture, and length on the palate.

Take us through the AVAs and tell us about the vines planted in each. 

TJ: In the Dundee Hills, our Foley Family Estate vineyard is planted in the famous volcanic Jory soils on an east-facing slope. We have some unique vines to work with here, including some own-rooted Pommard clone that was planted back in 1990. The wines from this vineyard are distinctive, typically lighter in color, with red fruit and forest floor aromatics, elegant and delivering a long finish. >>> Explore these wines.  

In the Yamhill-Carlton AVA, our Doe Ridge Estate vineyard is planted in ancient marine sedimentary soil. These are shallower soils with less water holding capacity, which tends to reduce vine vigor during the growing season. Darker in color, wines from this vineyard tend to be more structured, with aromas of blackberry, and violets. These wines “play well with oak” so we leave them in the barrel a little longer, which brings out nuanced secondary aromas of coffee and dark chocolate. >>> Explore these wines.  

In the Van-Duzer AVA, our newest vineyard is known for the afternoon winds that sweep in from the Pacific Ocean. Wines from this vineyard are the darkest, and most structured in the winery, with common descriptors of black cherry, tobacco, and minerality. I’m looking forward to seeing how these wines age and develop over time.  

Your vineyards are L.I.V.E. certified. What does that mean? 

TJ: We are very proud of L.I.V.E. certified vineyards. LIVE (or low impact viticulture and enology) is an independent certifier for sustainability, based in the Pacific Northwest. I think of it as a commitment to do the right thing, to be environmentally and socially responsible when making wine.

>>> Shop The Four Graces Collection