Pictured above: Summer sunset at Mt. Difficulty.

Search online for Foley wines, and you may be surprised that many of the results are New Zealand-based. Rest assured, you typed in the right terms: Foley wines are as at home in the southern hemisphere as they are in the northern. Unlike many U.S. wine companies, Foley’s is not a passing interest in one of the world’s most exciting wine regions, but a deep commitment which began in 2009 when Bill Foley began investing in New Zealand’s growing wine business. Since then, Foley Wines New Zealand has grown to include 14 wine brands, plus Lighthouse Gin, spanning three of New Zealand’s most acclaimed winegrowing regions: Marlborough, Central Otago, and Martinborough.

The focus for Foley New Zealand wineries has never been about being the biggest New Zealand wine producer. Rather, the wineries collectively aim to be New Zealand’s most revered wine group with iconic wineries that are central to the country’s winemaking history in its most acclaimed regions. And the Foley family’s keen appreciation for New Zealand’s stunning beauty is also evident in their Wharekauhau Lodge (pronounced Far-ee-koh-hoh), a picturesque boutique hotel acquired by the Foley family in 2009. The luxury lodge, an hour and a half from Wellington, is perched on cliffs above Palliser Bay with views of the ocean, which influences so much of New Zealand’s winemaking.

Aerial view of Wharekauhau.

Of the many Foley New Zealand wines produced, only six are available stateside and are new additions to the Foley Food and Wine Society. “We’ve been so excited with the reception of our wines in the U.S.,” says Deborah Olsen, the Foley New Zealand brand manager based in California. “And to make them available online gives our Foley Food & Wine Society members a chance to explore the regional nuances in a way they may not have experienced before.” At the moment, New Zealand wines ordered on FFWS can only be shipped to California and Florida residents, but due to the positive response, we will be adding more states in the coming months. If we are unable to ship to an FFWS member, we’re happy to help try to locate these wines at local retailers. 

The New Zealand portfolio includes Clifford Bay, Dashwood, Grove Mill, Vavasour, Mt. Difficulty, and Roaring Meg.  

“The biggest challenge we face with the depth and breadth of our NZ portfolio is education: explaining where our wines are from, and why that matters,” says Olsen. “Because New Zealand is so far away, many people may not have had the opportunity to visit it. And, with our incredibly diverse vineyard sites we really have to dig into geography—and then climate and geology—to help people appreciate the range of our wine styles! To set the stage, I’ll take a bird’s eye-view and narrow in. So, for instance, I might start out looking at the South Island, then narrow in on Marlborough, and dive further into the sub-region level to explain why a Sauvignon Blanc in the Awatere Valley is considerably different from one in the Wairau.”

Let’s dive in.

NEW ZEALAND – SOUTH ISLAND – MARLBOROUGH

Map of Marlborough, showing two sub-regions, the Wairau and Awatere Valleys. Source: Foley Family Wines

Four of the aforementioned wineries are based in Marlborough, New Zealand: Clifford Bay, Dashwood, Grove Mill, and Vavasour.

“Clifford Bay is a fantastic crowd-pleaser,” says Olsen, “everything you hope for in a bright and easy summer sipper is right there in the Clifford Bay Sauvignon Blanc. Our 2019 vintage is out and is a case-buy terrific wine to have on hand. 

We also produce Dashwood Sauvignon Blanc, one of our most consistently acclaimed Sauvignon Blancs, with back-to-back 90 point scores from the Wine Spectator for the 2018 and 2019 vintages. Dashwood is named for the winding road that connects two of Marlborough’s sub-regions: the Awatere and the Wairau Valleys. The Wairau Valley to the north is a bit warmer and provides tropical fruit-forward flavors while the Awatere Valley to the south is a bit cooler, and lends a bit more restraint, texture, and salinity. “Sauvignon Blanc grapes from both valleys blended together, create this harmonious wine with that fruit-forward element with texture and that ‘something extra’ from the Awatere,” Olsen says.

Vavasour Vineyards with snow-covered Tapuae-O-Uenuku at 10,000 foot peak that frames and protects the region.

Both Clifford Bay and Dashwood are produced at Vavasour Winery (pronounced Vava-Soor) in the Awatere Valley. “The Vavasour family was the first to appreciate the much harsher Awatere Valley’s potential for great Sauvignon Blanc, planting the first vineyards here in 1986. They took this harsh, cooler landscape with stonier soils and really set the standard for Awatere Sauvignon Blancs, which are typically more reserved with a real creamy rounded acidity and bright minerality,” explains Olsen.

At Vavasour Winery the team is headed by Stu Marfell, the fifth generation of his family in the Awatere Valley. Marfell was named “Winemaker of the Show”  at the 2018 New Zealand International Wine Show (like being named Winemaker of the Year). The 2018 Vavasour Sauvignon Blanc earned 90 points from James Suckling, who found “attractive aromas of fresh limes and herbs with grassy elements, too. The palate has a vibrant and supple allure.” It also wowed Wilfred Wong, the longtime respected critic at Wine.com who gave it 91 points, writing, “This wine is bright and lasting. Its enticing aromas and flavors of ripe citrus and earth stay long and focused on the palate. Pair it with stir-fried clams with minced garlic and slivers of mild red peppers.” Find the 2019 vintage here.

If a truly tropical Sauvignon Blanc is what you’re looking for, moving northwest into the Wairau Valley, Grove Mill specializes in one hundred percent Wairau Valley fruit, which because of a slightly warmer climate offers more tropical notes. “All our wineries and vineyards are certified sustainable by Sustainable Winegrowing New Zealand,” notes Olsen, “But Grove Mill has been a leader from its onset, and made protecting its surrounding wetlands habitat a top priority.” The 2019 Grove Mill Sauvignon Blanc impressed Wine Spectator, which rated it 90 points, describing “Whiffs of spice and smoke add a savory accent to the core of pear, lemon and tangerine flavors. Fresh, juicy acidity and a dash of honeysuckle show on the finish.”

NEW ZEALAND – SOUTH ISLAND – CENTRAL OTAGO

Map of Central Otago and its six sub-regions. Source: Foley Family Wines

Some of the most memorable scenes from Lord of the Rings were filmed in the craggy, rocky landscape of Central Otago, smack in the middle of New Zealand’s South Island, but that’s not quite the reason why Bill Foley brought dramatically beautiful Mt. Difficulty, into the fold. 

“It is an exceptional location,” explains Olsen “Not only is it one of the world’s southernmost growing regions, but this is also New Zealand’s only continental climate with all four seasons and incredibly diverse soil types.” The Central Otago region, and the Bannockburn sub-region, have become a cult destination for Pinot Noirs. Our 2018 Mt. Difficulty Pinot Noir from Bannockburn picked up a 90-point score from Robert Parker’s Wine Advocate, which noted “The 2018 Bannockburn Pinot Noir features subdued, brooding aromas of cherries, cedar and sous-bois, followed by a medium to full-bodied palate framed by some chunky tannins. It’s robust without being unapproachable, turning silky on the lingering finish. It should drink well now (with a little aeration) and for at least the next 6-7 years.”   

Bannockburn is situated on the south bank of the Kawarau River where vines grow in the warmest and driest region of New Zealand. The resulting Pinot Noirs have intense fruit flavors and dazzling minerality from the rugged terrain. Named for Mount Difficulty, Mt Difficulty is situated at the base of the mountain.

As one of Bannockburn’s original wineries, its plantings are among the region’s oldest, and its current winemaker, Matt Dicey, has been with the winery since it was founded, setting the standard for highly acclaimed Bannockburn Pinot Noirs since 1998.

Olsen adds that Mt Difficulty has a sister brand called Roaring Meg, “which is a more fruit-forward style of Pinot Noir,” she says, “Roaring Meg is a bit of a regional celebrity, dating back to the 1860’s gold rush era. We don’t know too much about her, but her bold personality is memorialized in one of the Kawarau River’s most treacherous sections, and our wine too.

The 2018 Roaring Meg Pinot Noir, which is made in a more early drinking style while your Mt. Difficulty wines age. It boasts wild raspberry and red cherry characters dominate while soft sweet brown spice characters add in detail. Savory red cherry notes lead the wine onto the palate; the wine flows with good texture.

COMMON THREADS

Mt Difficulty is an accredited member of the Sustainable Winegrowing initiative (SWNZ).

Watch this time-lapse video to see the creation of our “Live Roof” at Mt. Difficulty.

“In addition to our wineries in New Zealand being certified sustainable,” explains Olsen, “another common thread between them is that they are all pioneering wineries. Vavasour pioneered Awatere Valley, forming the first winery there in 1986. Grove Mill established a wetland habitat for the Southern Bell Frog and has been Carbon-Neutral Certified going back to 2006. In Central Otago at Mt. Difficulty, winemaker Matt Dicey’s family founded the winery. They are one of three families that founded the Bannockburn area in terms of winemaking.” 

That spirit of “first” and “pioneering” is a consistent trait throughout all of the brands under the Foley Family Wines umbrella—and is incredibly important to Bill and Carol Foley. Stateside wineries like California’s Chalk Hill and Chalone are early pioneers of their area, and that historical significance is part of the story the Foley’s want to tell—in addition to the production of world-class wines. So, whether you’re enjoying a bottle of Chalk Hill Chardonnay or a Pinot Noir from Mt. Difficulty, rest assured that a great deal of history, attention to detail, and care goes into ensuring that there are no difficult drinking decisions—only enjoyable ones.

Shop the FFWS collection.

This Bastille Day (July 14), we’re popping open bottles of Lucien Albrecht bubbly because this Alsace wine pairs well with everything French. Though Bastille Day originated in France, we like to celebrate it here in the states with some delicious French cuisine and of course, French wine. Stock up on some Lucien Albrecht wines to sip on all summer and save a few bottles for next year’s celebrations.

Lucien Albrecht is one of the most distinguished and long-standing producers in Alsace. Beginning in 1425 when Romanus Albrecht started the winery, Albrecht was responsible for many advancements and innovations in the region, such as being one of the three founding fathers of the regulated Crémant d’Alsace. Albrecht’s goal was to always “respect the grapes” and to respect nature. Albrecht believed Alsace is truly one of the most versatile and exciting white wine-producing regions in the world and looks to share their unique terroir through their outstanding wines.

The harvest for Crémant d’Alsace wines starts a few days earlier than the harvest for the still wines in order to preserve the bright and zippy acidity in the grapes. Lucien Albrecht Brut Rosé is made from 100% Pinot Noir (only the best free-run juice). Whole clusters of hand-picked grapes are softly pressed, allowing for just enough skin-contact to bring out a beautiful, bright salmon color. 

Although this is a sparkling wine from France that is not from Champagne it is made according to the same standards as sparkling wine from Champagne with secondary fermentation occurring in the bottle and not in large tanks (known as méthode traditionnelle).

We can’t think of any better summertime pairing with this Crémant d’Alsace than ripe, fresh, mouthwatering watermelon.

This recipe from Foley Family Wines Chef de Cuisine Alec Graham calls for just a few ingredients that will make your taste buds sing with every bite. The juicy sweetness from the watermelon complements the subtle spiciness of the chili flakes for an unforgettable flavor combination. Serve on the side of some freshly grilled chicken and pair with a hefty pour of Lucien Albrecht Brut Rosé! Enjoy! 

THE RECIPE

Grilled Watermelon with Feta and Basil

Serves 4

Time: 20 Minutes

Ingredients

            1 personal size watermelon, about 3lbs

            6oz crumbled feta cheese

            1 bunch basil

            1 lemon, zested and juiced

            ½ tsp Korean chili flake, Aleppo chili flake, or Berber chili flake

            Salt and pepper to taste

            Olive oil

Directions

1. Preheat grill on high. Slice watermelon in half lengthwise, then again to cut into quarters. Slice quarters into ¾ inch slices.
2. Season watermelon with olive oil, salt, pepper, and chili flake. 
3. Grill watermelon for about 3 minutes per side, until grill marks are achieved.
4. To serve, top with crumbled feta, tear basil with hands into large pieces and garnish.

Pictured above, Lancaster Estate, which remains open through recent state-mandated closures, thanks to its outdoor seating.

With Monday’s announcement by California Governor Gavin Newsom ordering the statewide closure of indoor operations for several types of businesses, including restaurants, bars, and wineries, tasting rooms offering outdoor seating, such as Chalk Hill Estate, Sebastiani, and many others, remain open.

“Since we reopened our winery estates in June, we’ve already been serving guests exclusively outdoors, in compliance with the state’s guidelines, and implemented several other safety measures to ensure we’re providing visitors with a clean, safe, and enjoyable experience,” said Liz Lease-McCaffrey, SVP Consumer Direct & Tasting Rooms for Foley Family Wines. “While today’s announcement serves as an important reminder that we’re still not in the clear regarding COVID-19, the majority of our Foley Family Wines tasting rooms offer outdoor seating and will not be affected.”

Along with launching a campaign to educate visitors to wine country on the safety measures they’re taking to provide their guests with a safe and enjoyable experience, Foley Family Wines recently partnered with Tock to allow for easy booking of appointments online and via the Tock app. By requiring guests to reserve in advance, FFW tasting rooms are able to plan accordingly and ensure the best possible use of each property’s space and staff.

Each of the following Foley Family Wines tasting rooms offer outdoor seating and will remain open until further notice. All of our properties require reservations in advance. To book your appointment today, simply click here or search for each estate on the Tock app.

NAPA

Foley Johnson

SONOMA

Banshee

Chalk Hill

Foley Sonoma

Lancaster

Roth

Sebastiani

CENTRAL COAST

Chalone

Lincourt

Firestone

Foley Estates

If you’re curious to know just how much activity is going on in the vineyards this month, take a look at the picture above. The image on the left is how “big” the grapes were in June. Just one month later, they are practically full-grown and in the early stages of véraison, the French term for the beginning of the ripening process. The tiny green grapes pictured on the right are Cabernet Clone 337 growing in Alexander Valley—destined for our Roth Cabernet. 

Kara Maraden, Director of Viticulture at Foley Family Wines, has been more than a bit busy since we checked in with her in June. “All of our crop estimates are due before the end of the week,” she tells us, which means that she’ll be darting from vineyard to vineyard in California, then traveling to Oregon to do the same, while monitoring the weather, which is calling for some heat spikes. 

In the interview below, Maraden explains exactly what is happening in the vineyards in the month of July.   

Q: Let’s talk about véraison. What does it mean and when does it begin in the vineyards?

Kara Maraden (KM): Veraison officially refers to when red grapes start to develop color but it has been adopted in the States to mean the onset of ripening in general. In white grape varieties (and red) you can tell the onset of ripening when the berries begin to soften. We can expect Veraison to begin in July, in fact any day now. We are on the lookout for that color change and that berry softening. We will now have the stage of development where acidity is decreasing and sugars and phenols are being synthesized in the berries.

Q: What aspects of vine management are you mostly involved in during the month of July? 

KM: In July, we are concerned with crop loads and keeping our canopies open for sunlight and air movement. We want to manage crop load in order to ensure each vine has the capacity to fully ripen its fruit. We hope that our vines are in balance already and have reached the bunch closure stage and now is when we will do some fruit thinning to get rid of clusters on weak shoots and clusters that may be clumped together. We do this to lessen the possibility of disease development in those clusters. We are also always on the lookout for powdery mildew which is probably our biggest annual pest problem in California.

Q: How is the fruit-set looking overall across the properties you farm?

KM: Fruit set looks very good this year. There were some problems in some regions with shatter (berries that never developed seeds and died off) due to the rains we had in May, but overall the crop looks good in all of our vineyards.

Q: Finally, enough about farming. What do you like to drink (wine-wise) when you’re at home and relaxing after a long day working in the vineyards?

KM: My favorite everyday wines are really anything low alcohol, and acid-driven. I’m currently enjoying several French whites from the Aligoté grape, as well as Sonoma County Grenache.

Check back in the next month for another update from the vineyards. In the meantime, here is another article we recommend reading: The Vintner’s Calendar: July.

From delicious aromas of smoky barbecue wafting through the air to grandiose displays of fireworks in the night sky, summertime is here and it’s quite possibly our favorite season of the year. Even though we just passed the summer solstice—the longest day of the year—the sun stays high in the sky late in the day and will for many months to come.

So, take full advantage. Chilled whites and rosé wines pair beautifully with farmer’s market seasonal salads and fish dishes (and poolside weekend afternoons) but don’t stop enjoying your favorite reds—give them a good chill, and fill up your glass while grilling.

We’re highlighting 8 of our favorite whites and reds to enjoy all summer long.

2017 FIRESTONE VINEYARD MALBEC

Cooking up a nice sirloin on the grill? The Firestone Vineyard Malbec has got you covered with its flavors of roasted red fruit, spiced plum, and spicy white pepper. Dressing up your cut of sirloin with herbs like rosemary and white peppercorns will provide a perfect complement to the wine, bringing out more of its fruit-forward components and making it more appropriate for summer.

2016 CHALONE VINEYARD ESTATE GRENACHE

While it may be a little too hot for beef stews and other heavy dishes that pair with Grenache, it is the perfect time to play on the spicy characteristics of this classic variety. Cumin-dusted turkey tacos will complement the aromatic baking spice notes of ground cinnamon and anise that are expressed in the Chalone Grenache. When you add all of your taco fixings such as fresh cilantro and pico de gallo (hold the jalapeno), you have a light summer meal that you can’t seem to get enough of!

2016 ROTH MERLOT

Merlot is one of the most versatile red wines to pair with food and it’s a match made in heaven with roasted vegetables—especially mushrooms. So whip up your best burger (with a splash of Merlot!), toss those mushrooms (we love cremini) in a pan over a hot grill to bring out those wonderful umami notes, then top the burger with Gruyere and the grilled mushrooms. This Roth Merlot displays aromas of rich dark fruit, silky dark chocolate, and hints of earthy undertones that linger on the tongue and will pair perfectly with that mushroom-topped burger.

2016 FOLEY SONOMA OZ ZINFANDEL

Zinfandel is packed with delicious fruit-forward notes and ample spices, which makes for a  classic pairing with barbecued pork ribs or slow-cooked pulled pork. Foley Sonoma’s Oz Zinfandel has distinct flavors of cherry pie and opulent dark, ripe fruits, bramble, and touches of toasty oak. 

2017 CHALK HILL ESTATE CHARDONNAY

Let’s not forget one of our most famous classics, the Chalk Hill Estate Chardonnay, which is great to drink year-round, and especially during summer. The 2017 release earned 91 points from Robert Parker’s Wine Advocate, which found “notes of toast, cream, lemon pith,” atop a “medium-bodied palate,” rounded out with “toasty spice and honey notions, finishing long and lifted with juicy acidity.” Pair this wine with a delicate and creamy dayboat scallops recipe.

2018 LANGTRY VIOGNIER

Viognier is known for its intense floral aromas and fruit-forward nature. This particular Viognier from Langtry exhibits tropical aromas of fresh pineapple, sweet papaya, and grapefruit followed by a hint of soft lavender and bright acidity that lingers on the palate. This is the type of wine that begs to be a picnic companion served with a variety of soft cheeses and salty crackers.

2018 SEBASTIANI PINOT GRIGIO

The timing on Sebastiani’s first Pinot Grigio is impeccable. The grapes used to make this wine come from the Morning Sun Vineyard that sits on Sonoma Mountain in the Sonoma Valley appellation. Produced by Sebastiani winemaker, David Nakaji, the wine opens with layers of stone fruit and hints of rose petal on the nose followed by bright and crisp flavors of apricot, peach, and melon that linger on the palate for a long, clean finish. That’s summer in a bottle.

 

2019 THE FOUR GRACES PINOT BLANC

The Four Graces makes some of Willamette Valley’s best Pinot Noir; however, their Pinot Blanc deserves a place on your summer table. WIth a stunning pale gold color in the glass, the wine reveals pleasant aromas of pear, lemon zest, and tropical papaya on the nose. Pair it alongside an extravagant lobster cocktail—this recipe combines a clever addition of sweet, tangy grapefruit and Champagne vinegar, which balances out the lively acidity in the wine. Rich and delicious, this lavish recipe is the perfect prelude to a summer steak dinner.

Before the shelter-in-place orders took effect this past March, it was no secret that our Banshee tasting room in downtown Healdsburg was the go-to spot for a post-work “wine-down” happy hour. There really is something for everyone, from Pinot Noir and Chardonnay to Zinfandel, Cabernet Sauvignon, even Rhone varieties, a spicy Russian River Cabernet Franc, and a dynamite Sangiovese-based rosé.

We’ve missed those happy hours. Slowly but surely—and with all eyes on the safety and well-being of our employees and guests—we’re in the early stages of reopening. We spoke to Banshee Tasting Room Manager Pedro Rubio about what to expect if you’re planning to visit us in downtown Healdsburg.

The tasting room is currently open Friday-Sunday from 11:00 a.m. to 5:00 p.m. by appointment. We are taking our last reservation at 4:00 p.m. each day.

FFWS: As of last June, you’ve been open for just a few weekends. How is it all going? 

Pedro: I am extremely grateful that we’ve been able to open for the past three weekends for experiences outdoors and despite the physical-distancing-friendly layout of our tasting room, we’re planning to host guests outside on the patio for now. My primary concern is for the safety of our employees and guests. 

FFWS: What are tastings like currently? 

Pedro: As everything is outdoors, we currently have five tables that can accommodate tastings for two people at each table. We aren’t taking any groups larger than four at the moment. We have plans to extend experiences out onto the street using roadblocks to provide seating for guests in the parking spots in front of the tasting room pending approval from ABC. If we gain approval, we’ll host larger parties of up to eight guests.

FFWS: What kind of experiences are you offering? 

Pedro: We are offering full tasting flights for $20-$30 per person, and wines by the glass or by the bottle. Going forward I’m working with Chef Forest from Chalkboard (our restaurant within Hotel Les Mars) to offer small bites to pair with the flights—things like dried fruit, nuts, and cheeses that guests can “add-on” to their experience. 

FFWS: Some Banshee wines are only available from the tasting room. What kind of exciting bottles should people inquire about? 

Pedro: We have some large format bottles of older vintages from 2012 and 2013, and those are drinking beautifully right now! We have a broad selection of Chardonnays and Pinot Noirs in large formats starting with 1.5-liter magnums and a 3-liter double-magnums of our 2012 Coastlands Vineyard Pinot Noir. My favorite glass to sip right now (at home while cooking) is the 2016 Banshee Bohemian Chardonnay and I like to pair it with grilled chicken and vegetables with a wild rice salad.

FFWS: Even if you can’t shake hands with guests right now, tell us about your path to wine, so that anyone visiting you in Healdsburg will feel they at least know something personal about you! 

Pedro: Ha, ha. Definitely. I was born in Napa and raised in St. Helena until the age of 9, when my family moved to Windsor, California. It was 1999, just before the turn of the new century, and my dad had been managing vineyards in Napa and Sonoma. For three decades now, my father has worked vineyard land in those counties, and his business has expanded to Lake County as well. But my passion for wine didn’t hit until my mid-late 20s. The experience working in the field alongside my dad definitely fueled a desire to learn about the end-product—wine.  

FFWS: What do you like to do when you’re not at the tasting room?

Pedro: I love being outside, playing sports—particularly soccer. I also spend a lot of time running the trails in Windsor or cycling the back roads of wine country. 

Reserve your experience today via the Tock app or by contacting the tasting room at 707.395.0915 or tastingroom@bansheewines.com.

Continuing with our coverage of updates from downtown Healdsburg in Northern California’s Sonoma County, we turn the spotlight on Hôtel Les Mars, the 16-room boutique hotel with European trappings, and Chalkboard Restaurant, which features seasonal menus inspired by our estate gardens at Chalk Hill.  

Hôtel Les Mars, a Relais & Châteaux member property, was recently featured in Forbes’ 2020 Travel Guide, and dubbed “A splash of 18th-century elegance in Wine Country.” For the uninitiated, “Relais & Châteaux” members are part of a select group of privately owned hotels and restaurants worldwide setting benchmark standards in excellence, centered around its “5 C’s”: charm, courtesy, character, cuisine, and calm.

On Friday, June 19, Jensen Norelius, the General Manager for Les Mars received some exciting news! “Leisure tourism was allowed to resume,” he explains. “This includes all lodging: hotels, vacation rentals, campgrounds, etc. Essentially, Sonoma County has aligned with the California state guidelines. Fortunately, we already set up the operational processes required for ensuring safe hospitality, so we have been able to start welcoming guests for arrivals. Additionally, we resumed inside dining at Chalkboard Restaurant last weekend, and are currently open Wednesday through Sunday beginning at 5:00 p.m. on weekdays and 11:30 a.m. on weekends.”

Norelius says that the hotel elected to close for all travel in mid-March, and have since “followed all guidelines to a ‘T.’ We changed our lobby a bit, so there are fewer options for congregating,” he says, “and we have posted signs and plexiglass shields in the front desk reception area. We also embarked on a thorough deep clean—from the drapes and carpets to rigorously wiping down and disinfecting guest rooms, and creating a cleaning rotation and calendar.”

Guests should expect a few changes, but great care is being taken to ensure a world-class experience from arrival to departure. For example, the hotel is not offering turn-down service as they are working to limit anyone other than a guest going into the guest room. “Workers are taking daily self-checks and immense training and we are employing a lot of PPP (personal protective gear) for all team members,” says Norelius. “We are taking this very seriously, and have only decided to open our doors knowing we are hitting all the right check-marks.”

As with the hotel, Chalkboard Restaurant staff have prepared extensively for physical distancing and best practices. And timing is everything, isn’t it? California fresh, seasonal ingredients are staring in primetime dishes being executed at this “Farm to Table” restaurant within Hôtel Les Mars. We love Forbes’ description, which found “a relaxed, fun atmosphere. But it still veers upscale with Carrera marble tables, gray wood in the bright, modern dining room. And a stone patio with fire pits provides a cozy alternative.” The menu is defined by seasonally-sourced ingredients from Chalk Hill’s estate gardens, other local farms, and local purveyors. 

Taking the helm from Shane McAnally, new Executive Chef Forest Kellogg comes from Perch and Plow in Santa Rosa. “He brings an energy and passion for food, which marries perfectly with the restaurant’s small-plate cuisine—it demands a lot of creativity given it’s an ever-evolving menu,” says Norelius.

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Inquire about dining and be sure to keep some of their staples in mind, like Pork Belly Biscuits with maple glaze, pickled onion, and pepper aioli, or the popular Spicy Weeds & Greens, which tosses mustard greens, pecorino toasted seeds, and grains with a bright citronette dressing. There’s also the terrifically layered Cocoa Trifoglio, a plate of duck confit with chive, marsala, and hazelnuts (pictured above). “And the buttermilk fried chicken is a must,” contends Norelius.

Jensen Norelius joined Hôtel Les Mars in January, having come from Hotel Del Coronado, and before that the Fairmont San Jose in Silicon Valley, and the Fairmont Kehlani. A Washington State University graduate with a degree in Hospitality and Business Management, he says “It’s been a big dream of mine to work at a boutique hotel where I have the opportunity to create unique memories for guests with real personalized touch.” 

Visit www.hotellesmars.com to plan your stay and to learn more about efforts aimed at protecting the health and safety of guests.

Chalkboard’s sister restaurant, Brass Rabbit expects to open in early-August, according to General Manager Arron Flores. So, stay tuned.

This year, Dad isn’t interested in another toy to help tackle yard work. He doesn’t want cologne, and although he’s grown fond of gardening lately, he isn’t quite ready for a monthly subscription of estate-grown olive oil for dressing up his daily salads. The right gift this year, particularly as the last couple of months have seen the world sheltering-in-place—is wine. 

Dad needs wine to replenish his rapidly depleting stash, but not just any wine. He needs deeply interesting, brooding, powerful, and expressive wines. Wines with personality and style. Wines with the ability to reveal nuances in the glass, and gain in complexity over time in the bottle.  

We hand-selected these 7 wines from our wide-ranging portfolio that fit the bill. These are the best wines to buy (and have shipped to dad) in time for Father’s Day.  

2017 FOLEY ESTATES BARREL SELECT PINOT NOIR, STA. RITA HILLS

A fabulous wine from a terrific, cooler vintage in the Central Coast, this barrel-select Pinot Noir was aged 18 months in 100% new French oak, delivering a powerful Pinot Noir with all the ripe, deep-dark fruit notes that are hallmarks of the Sta. Rita Hills AVA. Black cherry fruit is supported by a framework for muscular tannins from the French oak, and lush, juicy, red berry fruit tinged with black pepper, cedar spices, and Madagascar French vanilla bean, finishing long with pipe tobacco and black tea notes.

2017 THREE RIVERS SVELTE BORDEAUX, COLUMBIA VALLEY

One of the top producers in Eastern Washington, just a 15-minute drive west of Walla Walla, this Bordeaux-style wine is a classic blend of all five Bordeaux varieties, combining 50% Cabernet Sauvignon, 20% Malbec, 20% Petit Verdot, 10% Cabernet Franc, and 10% Merlot into a richly expressive wine featuring black cherry, espresso bean, and cassis notes with firm, ripe tannins, and gently soft acidity. This is a sleeper thanks to the elite fruit sources, which come from iconic sites such as Seven Hills, Bacchus, and Wahluke Slope.

2018 CHALONE VINEYARD ESTATE CHENIN BLANC, CHALONE AVA

Within the Chalone AVA, the Chenin Blanc vines from a tiny site, less than 4-acres, were originally planted in the early 1900s by Frenchman Lucien Charles Tamm, making this 100% Chenin Blanc a piece of living history. There was no one better than Tamm to plant this Chenin, a grape which finds its spiritual home is France’s Loire Valley. We recommend this for dads who are on the fence about white wines because it’s a surprising white, loaded with ripe tropical fruit notes that are framed by a lovely wet river-stone minerality. It’s like going tubing down a river with a mimosa in hand—surely an exciting prospect for most dads.

2017 LANGTRY DOUBLE BARREL AGED PETITE SIRAH, GUENOC VALLEY AVA 

This Inky black, glass-staining love-letter from estate vines planted in Lake County, north of Napa Valley, is built for dads who love a good brown spirit to cap off the knight. It’s called “Double Barrel Aged” because it was first crafted in wine barrels, then aged an additional 9 months in Bourbon barrels! This is the first release of this wine, and one whiff delivers enticing sweet aromas of caramel and vanilla, followed by a rich core of dark fruit, cloves spices, and chocolate-covered raspberries. So, dads, light a fire if it’s a cool summer night, put the scotch in the cupboard, and pop open a bottle of this red while you contemplate your next around-the-house project.

2015 KULETO ESTATE CABERNET SAUVIGNON NAPA VALLEY

Our Kuleto estate enjoys a unique perch along the eastern edge of the Napa Valley, nestled amidst the hills overlooking Lake Hennessey and Rutherford. This classic Napa beauty is loaded with classic blackberry fruit, black cherry, pipe tobacco, graphite, crushed herbs, and mocha. A mouth-filling Cabernet with loads of blueberry fruit preserves, purple florals, and herbs redolent of green tobacco, all supported by round, grippy tannins. Recommend a good 15-25-minute decant to let the wine open up.

2016 SEBASTIANI CHERRYBLOCK CABERNET SAUVIGNON, SONOMA VALLEY 

The flagship wine of Sebastiani, with most grapes for this Cabernet plucked off the original Old Vines block of Cabernet Sauvignon, which was planted in 1961. This is what we call an “instant classic.” Aged for 14 months in mostly new French oak barrels, its a wine that has caught the attention of critic Robert Parker’s venerable publication, The Wine Advocate, which found an “intensely scented” wine full of “cassis, baked black plum, blueberry coulis and red cherry preserves with touches of allspice, incense, cedar, dried leaves and warm earth plus a streak of graphite,” in an impressive 94+ point review. We think dads will find it simply—delicious. It’s certainly a keeper, so, if you’ve got the cellar space, we suggest buying at least six bottles to enjoy some now, and some down the road.

2016 FIRESTONE VINEYARD THE CHAIRMAN SERIES MERLOT, SANTA YNEZ VALLEY

Firestone is practically synonymous with Santa Ynez Valley wine country. After all, it was the first estate established there and boasts 325 acres of world-class vineyards planted just 26 miles from the Pacific Ocean, which ushers in crisp, cooling breezes on a daily basis, creating a uniquely long growing season. This “Chairman Series” Merlot is just that—designed for the Chairman of the Board, the head-honcho, the leading man. Even if mom truly runs the household (obviously she does), this richly expressive wine will at least make dad feel like Chairman for a day.  Aged 20 months in French, Hungarian, and American oak of which one-third is new, this is a heavenly glassful of plum and espresso bean notes with boysenberry fruit and tobacco-tinged fine-grained cedary tannins.

Rosé season is officially kicking off with National Rosé Day (June 13th) and we are thrilled to be popping the cork on some of our favorite bottles to celebrate. Rosé is one of the most versatile wines, refreshing as an aperitif, and a must-have during the summer months for its ability to elevate any salad, seafood dish, or picnic—and it’s the deliciously crisp and invigorating partner for taking in nightly sunsets.

Raise your glass because it’s time to swap your drink to pink with this list of five fantastic rosés, ideal for uncorking on National Rosé Day, and all summer long.

2019 BANSHEE ROSÉ, MENDOCINO COUNTY

A refreshing blend of 48% Sangiovese, 25% Grenache, 16% Syrah, 8% Barbera, and 3% Zinfandel, this stunner offers bright flavors of juicy cantaloupe and honeydew melon, giving way to a slight kiss of Meyer lemon, underscored by zesty acidity. Elegant. Beautifully balanced. What more could you ask for in a rosé? 

2019 THREE RIVERS ESTATE CABERNET FRANC ROSÉ, WALLA WALLA VALLEY

We knew our list wouldn’t be complete without the carefully crafted Cabernet Franc Rosé from Three Rivers Winery in Walla Walla, Washington. Aged entirely in stainless steel, this is crisp and bone-dry delivering fragrant aromas of watermelon, pink bubblegum, and fresh strawberry on the nose and palate. Grab a couple of glasses (or water canteens, we won’t judge) and head to the beach to sip on this delicious rosé.

2019 ACROBAT ROSÉ, OREGON

The Acrobat Rosé has an overall striking balance of fresh fruit and structure that begs to be paired with food— especially cheese and charcuterie. Flavors of strawberries and juicy pears linger on the palate, followed by a refreshing zing of lemon zest on the finish. Not only is this rosé exceptionally tasty, but it’s also budget-friendly.

2019 THE FOUR GRACES ROSÉ OF PINOT, DUNDEE HILLS

Crafted from 100% Pinot Noir grapes, this rosé exhibits flavors of fresh wild strawberry, Meyer lemon, and a hint of creme fraiche, which is cut through by mouthwatering acidity that lifts the ripe fruit flavors and carries the wine into a crisp finish. Pair with herb-crusted grilled chicken or fish.

2019 FOLEY JOHNSON ROSÉ, RUTHERFORD, NAPA VALLEY

From our Napa Valley estate, this shows a gorgeous soft pink color in the glass with elegant aromas of ripe raspberry and strawberry. On the palate, it’s bright with concentrated flavors of red berry and tart lime. The result is a wine that is refreshing and crisp with balanced acidity that lends itself to a delicious and long-finish.

And be sure to check out these other great rosé wines available from The Foley Food & Wine Society.

To all our fans, collectors, enthusiasts, and Foley Family Food & Wine members, we can’t say it enough—we miss you!

But there is light at the end of this tunnel. As businesses around the world are beginning to reopen, we are taking every precautionary step to ensure that our re-opening is at pace with our ability to do everything safely and correctly. 

To help shed some light on all of this, we spoke with Senior Vice President of DTC and Tasting Rooms for Foley Family Wines Liz Lease-McCaffery about the plan and process for reopening our wineries. 

Q: What new safety measures are you putting in place for all Foley Family Wine estate tasting rooms?

Liz Lease-McCaffery (LLM): It all depends on regions, but right now [as of Tuesday, June 9], all tasting activity is supposed to take place outdoors. So, to help make that a reality, we’ve created an array of tablespace and are focused on cleanliness and PPE [personal protective equipment] for all our employees in an effort to accommodate social distancing. Given our tasting rooms and staff are food safety certified, we know how to do this incredibly well! We’re just ‘upping the ante.’ Even though there are state and county guidelines, FFW has its own protocols on top of all that. 

Q: Some FFW tasting rooms have reopened in recent weeks. What’s it been like at those locations? 

LLM: We’ve actually opened at least one winery in all the regions where we have tasting rooms—but we haven’t opened in every location. Oregon was one of the first states, followed by California and then Washington. Coming into this weekend, we have modified hours at Foley Johnson, Roth, Chalk Hill, Sebastiani, Banshee, Lincourt, Foley Estates, Firestone, Four Graces, and Three Rivers, and we’re anticipating the opening of Lancaster and Foley Sonoma as well. Every site has a “visit us” page [linked to in the previous sentence and below] and that has the details about the hours and rules at each winery. The most important point to make right now is that all visits are by appointment only. So any potential guests must make a reservation.

We’re focused on getting back open and getting our teams back together. The outdoor experiences at some locations are brand new and there’s great enthusiasm from our teams. We know our customers are enthusiastic to return to wine country too. In terms of accommodating everyone, it all depends on the location and how busy things get. 

Because of its proximity to downtown Sonoma and the Bay Area, Sebastiani has seen increased engagement. So, be sure to call ahead and find out what’s going on and what’s available!  

Q. Do you have any words of advice or encouragement for those who desire to visit and are taking those initial steps to come back to wine country? 

LLM: We’re excited to welcome members back and really encourage them to make appointments to bring friends and use our space to celebrate being back open. There are a lot of new food experiences at our properties—we had a fried chicken weekend at Chalk Hill, and that was a big hit. My best advice is to continue to check out each website and the “visit us” tab, which will be regularly updated. 

Q: What about all the great virtual tastings you’ve been doing. Will those continue?

LLM: We did see a shift to virtual tastings and people do enjoy those, like Instagram Live, and we’re planning to continue those and maybe even build upon that. Come back, see what we’ve got. As we reopen more physical spaces, we’ll update with pictures what things look like so continue to check-in!

REOPENING DETAILS BY ESTATE

NAPA VALLEY

FOLEY JOHNSON

SONOMA

CHALK HILL

ROTH ESTATE

SEBASTIANI VINEYARDS & WINERY

BANSHEE

SANTA BARBARA COUNTY

FOLEY ESTATES VINEYARD & WINERY

LINCOURT VINEYARDS

FIRESTONE VINEYARD

WASHINGTON 

THREE RIVERS WINERY

OREGON

FOUR GRACES

Foley Family Wines is pleased to share several recent top scores from some of the wine industry’s most important critics from major publications like Wine Enthusiast and Wine Spectator. Our iconic estates continue to pull in 90+ point scores from the likes of Virginia Boone, the longtime California reviewer for Enthusiast, and as well as from Spectator’s lead taster, James Molesworth, an authority on California Cabernet, Rhône and Bordeaux wines. Spectator’s Kim Marcus is another fan, and as senior editor and lead taster for California Pinot Noir and Chardonnay, we’re thrilled to find he’s enjoyed our recent releases.

Check out some of the most recent reviews of our wines by these well-known critics. We hope the descriptions inspire you to seek out an old favorite or to discover something new! 

2017 CHALK HILL ESTATE PINOT NOIR, RUSSIAN RIVER VALLEY

90 Points, Wine Enthusiast

“Bright waves of strawberry, cranberry and pomegranate make an immediate impression in this robust, full-bodied wine. Accents of forest floor and baking spice add to the mix of complex flavor and texture.” — V.B., Wine Enthusiast

2018 CHALK HILL ESTATE SAUVIGNON BLANC

90 Points, Wine Enthusiast

“This is a creamy, lush and layered white that offers a depth of fruit forward intensity. Peach, melon, dried herb and a hint of ginger combine on the broad palate.” — V.B., Wine Enthusiast

2017 ROTH ESTATE PINOT NOIR, RUSSIAN RIVER VALLEY

90 Points, Wine Spectator

“Plush, with spicy accents to the flavors of cherry compote, red plum and dried raspberry. Notes of sandalwood show midpalate, leading to minerally details on the finish. Drink now through 2023.” — KM, Wine Spectator

2016 MERUS CABERNET SAUVIGNON, COOMBSVILLE

96 Points & Top 50 Napa Producer,  Wine Spectator

“A towering young wine, laden with gorgeously pure plum, boysenberry and blackberry puree flavors, showing flashes of violet and apple wood. Beautifully rendered, with power, grace and beguiling perfume throughout, revealing a long, refined structure through the finish. Best from 2021 through 2035.” — JM, Wine Spectator

2016 ALTVS CABERNET SAUVIGNON, NAPA VALLEY

93 Points, Wine Spectator

“Ripe and warm in feel, with layers of steeped red currant, dark plum and blackberry fruit that have melded nicely with tobacco, sassafras and loam notes through the finish. Very solid. Best from 2022 through 2032.” — JM, Wine Spectator

2017 FOLEY JOHNSON CABERNET SAUVIGNON, RUTHERFORD

90 Points, Wine Spectator

“Features a solid core of red and black currant preserve flavors, flanked by a rich earth accent and backed by loam, licorice and tobacco notes on the finish. Best from 2021 through 2027.” — JM, Wine Spectator

SONOMA COUNTY, Calif., (June 9, 2020) – Two of America’s leading family owned and operated wineries jointly announce that Foley Family Wines (FFW) has reached an agreement to acquire Ferrari-Carano Vineyards and Winery. Ferrari-Carano is best known for producing award-winning luxury wines sourced from some of Sonoma County’s preeminent vineyard locations, led by their world-renowned Fumé Blanc.

The acquisition includes the Ferrari-Carano Estate Winery in Dry Creek Valley, with its Villa Fiore Tasting Room and three other exclusive tasting areas; the PreVail Mountain Winery on the east side of Alexander Valley high above the town of Geyserville; and 3,183 acres of land—1,223 planted to 21 vineyard sites—across the appellations of Alexander Valley, Russian River Valley, Dry Creek Valley, Carneros Napa Valley, Mendocino Ridge and Anderson Valley. Also included in the transaction are several residential properties, a large, temperature-controlled warehouse and the Estate Winery Garden—home to more than 2,000 plant species.

“We are delighted to add Ferrari-Carano to our family,” says FFW Founder and CEO Bill Foley. “Their established reputation for quality wines, their dedication to responsible environmental stewardship and their commitment to exceptional hospitality are all perfectly aligned with our priorities.”

“I’m happy to see our winery become part of a family owned and operated company that shares our vision and core values,” said Rhonda Carano, Ferrari-Carano Founder and CEO. “Foley Family Wines has shown that they value the individual character of each of their estate wineries. We know that the reputation we’ve worked hard to build over the last four decades is in good hands.”

Ferrari-Carano produces five tiers of award-winning luxury wines, including classic selections in wide distribution, winery-exclusive wines, single-vineyard offerings, proprietary selections and the acclaimed PreVail tier. White wines—predominantly Fumé Blanc and Sonoma County Chardonnay—are crafted at the Estate Winery, while Cabernet Sauvignon, Pinot Noir and red blends are made at the PreVail Mountain Winery.

“We are excited to continue the legacy of this important Sonoma County winery,” said FFW President, Shawn Schiffer. “Ferrari-Carano shows strong, consistent performance across their portfolio, from their core Fumé Blanc and Chardonnay wines to their estate Cabernet Sauvignon and Pinot Noir wines to their Tuscan-style red blend, Siena. Their wine production facilities and infrastructure are state-of-the-art. We look forward to working closely with our wholesale and customer partners to build on the success of the Ferrari-Carano portfolio in the retail and on-premise channels.”

About Foley Family Wines

Established by Bill Foley in 1996, Foley Family Wines is a portfolio of highly-acclaimed wines from some of the world’s greatest vineyards. Every brand in the company’s portfolio has a distinct style and legacy. Foley Family Wines owns the following properties in California: Foley Sonoma (Geyserville), Chalone Vineyard (Monterey), Foley Estates (Sta. Rita Hills), Lincourt Vineyards (Solvang), Merus (Napa Valley), Foley Johnson (Napa Valley), Kuleto (Napa Valley), Chalk Hill (Sonoma County), Sebastiani (Sonoma County), Lancaster Estate (Sonoma County), Langtry Estate (Lake County), Firestone Vineyard (Santa Ynez Valley), Eos Winery (Paso Robles), Roth Estate Winery (Sonoma County), Banshee (Sonoma County). The company also owns Three Rivers Winery in Walla Walla, WA, Acrobat (Oregon) and The Four Graces in Dundee, OR. In New Zealand, the company owns Vavasour (Marlborough), Clifford Bay (Marlborough), Grove Mill (Marlborough), Dashwood (Marlborough), Martinborough Vineyard (Martinborough), Te Kairanga (Martinborough), and Mt. Difficulty (Bannockburn, Central Otago)

About Ferrari-Carano Vineyards and Winery

Founded initially as a small wine farm in 1981 by hospitality-industry pioneers Don and Rhonda Carano, the Ferrari-Carano family has become well-known for the quality of their wines, their commitment to hospitality, and their estate vineyards, which span three counties and six appellations. They operate the Ferrari-Carano Estate Winery Dry Creek Valley and the PreVail Mountain Winery on Rockrise Mountain in Alexander Valley.

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Media Contacts:

Gerard Thoukis
Foley Family Wines
gthoukis@foleyfamilywines.com