Born and raised in McMinnville, Oregon, Holly Turner is Northwest to the core. As Three Rivers’ winemaker, Holly has forged lasting relationships with growers throughout the region, giving her access to some of the best sites in the state of Washington.
We recently caught up with Holly Turner, who talked about Foley Family Wines, her fellow women in wine, how she’s managing the current COVID-19 crisis, and an exciting new project she’s working on.
FFWS: What is it like for you to be part of an organization with women at the forefront?
Holly Turner (HT): It’s great to have such strong female leadership at Foley Family Wines. This is a fun place to work—our leadership is always looking for ways to improve and adapt to our environment, which these days seems to be changing at the speed of light.
FFWS: Tell me about the other female winemakers within Foley Family. How do you all work together?
HT: I am isolated in Walla Walla, far from the reaches of other female winemakers located in California. I champion them whenever I get the chance; it’s nice to know that the Foley Family supports women in winemaking.
FFWS: How does Foley Family support you in your role?
HT: The Foley family supports me as a winemaker in so many ways, providing any resources we need to help us reach our goal—which is, of course, making wines that are awesome! I’m always on the lookout for the best fruit from the best AVAs to put into the best barrels at the right time at the right temperatures. We are given whatever we need to achieve this.
FFWS: How’s the 2020 growing season so far? What’s going on in the vineyards at the moment?
HT: We’re having a nice 2020, we don’t have bud break yet so there’s no frost pressure. Give us another month and we’ll see.
FFWS: What is your favorite thing about making wine in eastern Washington?
HT: The diversity of space and grape varieties—we’re still in the wild west out here.
FFWS: If you could make wine anywhere else in the world, where would it be?
HT: Funny, I can’t imagine making wine anywhere else. I am content living and working in Walla Walla wine country.
FFWS: We heard a rumor you have a fun project in the works! What can you tell us about that?
HT: Yes! We’re working on a new project called Headturner, a fun new brand where I get to showcase the best of what Washington’s AVAs have to offer. Our first releases will be a Horse Heaven Hills Chardonnay and a Red Mountain Cabernet Sauvignon, both from the 2018 vintage. Stay tuned for the release date!
FFWS: How has the current coronavirus situation affected your operations at the winery?
HT: We’ve closed the tasting room as have all the Foley properties; it’s certainly something none of us could see coming. In production, there are only four of us so we continue to work on the wines to prep ultimately for bottling. We finished bottling our reserve wines earlier this week, glad to have them all buttoned up.
FFWS: Which wine are you stocking up on if you have to go on lockdown?
HT: All of it!! Right now, I am particularly enjoying 2014 and 2015 reds, as well as some spring wines like Sauvignon Blanc and rosé.
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
Last week, we received one particular email that really put a smile on all our faces. That email came in from David Giffen, our mid-Atlantic division sales manager for FFW in Maryland. He wanted to share a little DIY project—growing succulents in corks (how cool is that?!)—that his wife Dara and 10-year-old daughter Kaia came up with as they shelter-in-place at their home just outside of Washington DC.
Dara is a master gardener and marketing/technology consultant, and together with Kaia (who, like all school-age children, along with everyone else, is stuck at home right now because of the COVID-19 outbreak) decided to make the best of their time together with a handful of leftover corks.
“It’s been a fun time,” Dara tells us, “we’ve been doing lots of crafts and working on essentials like typing, languages and logic problems! Our daughter is a big reader so that helps immensely!”
Spring in Maryland means the outside garden is “just getting going,” says Dara. “We’ve started spring veggies like peas, edamame, runner beans, and various salad greens. We have summer favorites started from seed under lights in the basement. We grow lots of heirloom tomatoes and love trying peppers with great stories (like biquinho, a pepper from brazil whose name means “little beak.” It’s spicy and fruity at the same time!). We also grow hops for David to use in homebrewing beer. And we have chickens and honeybees.”
So, how did they come up with the idea to plant succulents in corks?
“We have so many corks around! I’ve done some hydroponic gardening and figured I could grow something in them,” says Dara. “Succulents are great because they are efficient at water storage.”
This is Dara and Kaia’s step-by-step process for making DIY succulents in used corks:
1. Drink FFW wines (adults that is!) and save your corks.
2. Drill a hole in one cork end using a 1/8″ or smaller drill bit. Go all the way through.
3. From the same end, use a 1/2″ spade bit to widen the hole and drill down about an inch—not all the way through.
4. Soak sphagnum moss in water for 20 minutes. Using a chopstick, take a small piece and push it into the hole.
5. Take a leaf or small piece off of a succulent. (I leave a small pot or bowl with sphagnum and throw succulent leaves as they fall off. Over time, they’ll root right up. This gives me rooted pieces to work with. )
6. Set the succulent leaf into the moss. If you have a rooted piece, it’s helpful to wrap the roots in sphagnum and then push it into the cork.
7. You can glue on a magnet, thread wire through as a hanger or just set somewhere you can admire it.
8. For maintenance, soak weekly in a bowl of water for 15-20 minutes. Succulents prefer bright indirect-direct sun but they are pretty forgiving!
For displaying your planted cork succulents, here are a few suggestions from Dara:
“You can make a terrarium with a large glass vessel. In this photo, that is actually my succulent nursery. Succulents are easy to propagate from leaf cuttings. When a leaf falls off, it roots and creates a new plant! I keep a fishbowl with sphagnum moss (and a plastic snake) and, as they fall off, throw pieces in. Then when we have a fun idea, we have lots of plants to use to execute. We’ve done succulent pumpkins for thanksgiving and wreaths for winter holidays.) You can also run fishing-line through the cork and hang them individually or as a mobile. You can glue magnets to the cork. You could fill a small bowl with them. We have a couple on a tray with our salt and pepper. They’re small so you can set them anywhere!”
BUD BREAK IN MID-MARCH AT RAMAL VINEYARD IN CARNEROS. THE PINOT NOIR CLONE 828 PICTURED HERE IS PLANTED IN CLAY LOAM SOILS.
Our Director of Viticulture for Foley Family Wines is Kara Maraden. We caught up with Kara in mid-March to find out what was going on in the vineyards. Despite all the “shelter-in-place” decrees due to the COVID-19 outbreak, farming is still considered an essential business, and so Maraden and her crew are out in the vineyards most days.
KARA MARADEN, DIRECTOR OF VITICULTURE
FFWS: What was happening in the vineyards in Sonoma in February and March?
Kara Marden (KM): These months are usually a transition month from dormancy to bud break. During these months crews are out full force pruning the vineyards. In some years we would be mowing as well but there wasn’t much rain, so this year we will be waiting on that. Lots of trellis, equipment, and general repairs and maintenance will also be taking place. Basically anything we need to do to get ready for the growing season.
FFWS: Get a little geeky with us—what exactly is happening now, during bud break?
KM: As the air and soil warms up the vines start to wake up and draw on reserves from the previous season in order to push this year’s new growth. This typically starts anywhere from mid-march to mid-April and depends on a few factors such as rainfall/soil moisture and winter weather temperatures. We are a bit early this year because the soil is drier and the temperatures have been mild.
FFWS: Are you worried at all about springtime frosts?
KM: Yes we are always worried about frost. Once the plant pushes its buds and reaches about two or three inches in height, the growing tissue can be killed by freezing temperatures. All of our vineyards that need frost protection have weather stations that have frost alert capability. The mangers and irrigation folks get alerts when the temperature is approaching freezing so they can start frost protection if the temps continue to drop. Usually, around thirty-five degrees Fahrenheit is when the alert goes out and we start to watch more closely. We have some great technology that uses text message alerts and phone app weather station monitoring. If an area has bud break and is in a frost-prone area then we either use frost fans that move warmer air (inversion layer) down to the vine level. We also use overhead sprinklers for frost protection. The water will freeze and as it does, releases a bit of heat which will actually form a protective barrier around the delicate tissue. The coldest part of the night is usually from 3:00 a.m. to 6:00 a.m.
FFWS: Is the spring a time when vineyards need more water than at other times throughout the year?
KM: In a year like this where there hasn’t been much significant rainfall we sometimes consider irrigation around bud break in order to give the vines a source of water (which makes nutrients available in the soil) as they start their season. Some of our vineyards are doing this now, much of this decision is based on soil type and climate. The vines use the most water after fruit set until harvest. That is because the vine is supporting all those leaves and fruit. However, water is always important and we have the advantage here in this Mediterranean climate to control irrigations.
FFWS: When it comes to farming the vines, what kinds of “sustainable” practices are you focused on?
KM: Making sure our irrigation systems are functioning properly so we have irrigation uniformity and we aren’t wasting water, or not using enough. Equipment repair and maintenance is important for efficiency and carbon footprint. We are getting ready to renew many of our certifications and we are in the process of getting audits in order to receive official “Certified Sustainable” status for several of our vineyards.
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
The Coronavirus pandemic sweeping the globe is having a devastating impact on the restaurant industry. Employees are being furloughed or laid off altogether. Not only are restaurant owners facing temporary closures, but many are grappling with the fact that they may lose their business entirely. In an effort to bolster revenue for local restaurants, and also retail shops, bars, and nearly any business with a license to sell alcohol, lawmakers are relaxing restrictions on alcohol “to-go” and delivery options during COVID-19 “Shelter-in-Place” mandates.
As part of our continued efforts to support our partners in the restaurant and beverage industries, we’ve compiled this list detailing which states are offering alcohol “to-go” through options like delivery with purchases of food, curbside pick-ups, or takeaway. We encourage you to support your local businesses by taking advantage of these temporary new laws. The only thing you have to do is present your I.D.
The rules vary from state-to-state—and change frequently. Your best bet is to contact your local restaurant and ask if they are allowed to deliver alcohol or let you purchase it to-go. We’ll update this list as often as possible as the rules change, but please be sure to look for announcements from your local lawmakers!
STATES ALLOWING FOR ALCOHOL BEVERAGES “TO-GO”:
ALABAMA
Yes. Allows for temporary delivery of wine and spirits to consumers using curbside pick-up/take-out services. View specifics (PDF).
ALASKA
Maybe, but confusing. It seems that restaurants are able to offer food and beverage for pick-up and delivery, but this announcement (PDF) failed to specify if the beverage was for non-alcoholic or alcoholic products, so, inquire.
ARIZONA
Yes. Restaurants can offer alcohol with food orders with pick-up, delivery, and drive-through operations.
ARKANSAS
Yes. Restaurants may provide delivery of beer and wine with the purchase of food. View specifics.
CALIFORNIA
Yes. Restaurants may offer beer and wine in a refillable or sealed container with the purchase of food. View specifics.
COLORADO
Yes. On-premise retail establishments can deliver alcohol with the sale of food. View specifics (PDF).
CONNECTICUT
Yes. Alcohol can be sold by restaurants with the sale of food for pick-up only. For specifics, click here. View specifics.
DELAWARE
Yes. Restaurants can offer alcohol with pick-up or drive-through operations. Alcohol cannot exceed 40% of sales transaction. View specifics.
FLORIDA
Yes. Restaurants can sell alcohol as part of take-out or delivery orders. View specifics (PDF).
GEORGIA
Yes. Grocery stores and restaurants can sell sealed alcohol as carry-out or drive-through only. View specifics.
HAWAII
Yes, but totally crazy. The law requires that the product (wine, beer, spirits) be opened and resealed prior to being provided to the customer even if no product has been consumed. View specifics.
Yes. Licensed retailers may deliver alcohol in the original containers. (Temporary) View specifics (PDF).
INDIANA
Yes. Holders of on-premise permits may sell alcoholic beverages for carry-out consumption. View specifics (PDF).
IOWA
Yes. Bars, restaurants, and other alcohol retailers may sell alcohol in unopened containers for carry-out, curbside pickup, drive-through, or home delivery. View specifics.
KANSAS
Yes. Specific retailers may sell alcohol for curbside pickup only. View specifics (PDF).
KENTUCKY
Yes. Restaurants may offer sealed alcohol with the purchase of food for delivery and carry-out. View specifics (PDF).
LOUISIANA
Yes. Restaurants may offer packaged beer or wine with curbside delivery or pickup. View specifics (PDF).
MAINE
Sort of. Specialty beer and wine stores are considered essential businesses and will remain open. These stores are encouraged to maximize opportunities for curbside pickup and delivery. View specifics (PDF).
MARYLAND
Yes. Restaurants and bars may continue to sell alcoholic beverages with takeout and delivery orders. View specifics (PDF). Different rules apply to Montgomery County.
MASSACHUSETTS
Maybe. A bill is set to be voted on that would allow restaurants to sell 192 ounces of beer; 16 bottles of 12-ounces; and 1.5 liters of wine, the equivalent of two bottles, per transaction according to Eater and MassLive.
MICHIGAN
Sort of. Certain licensed retailers may deliver alcohol to your home. Best bet is to inquire with your local restaurant, retail, or bar. View specifics (PDF).
MINNESOTA
No. Only existing establishments with an off-sale license to sell alcohol are allowed to sell alcohol off-premise. View specifics.
MISSISSIPPI
Yes. Permitted restaurants are allowed to sell one sealed bottle of wine with a to-go order until April 30, 2020. View specifics.
MISSOURI
Yes. Curbside pickup and delivery options are available. View specifics.
MONTANA
No. Agency liquor stores will remain open at this time. View specifics.
NEBRASKA
Yes. On-premise liquor license holders may sell alcoholic beverages in the original package to go; however, sale of mixed drinks for take out is temporary. View specifics.
NEVADA
Depends. The cities of Las Vegas and Henderson are allowing restaurants to sell alcohol via curbside takeout orders for certain licenses. View specifics.
NEW HAMPSHIRE
Yes. All establishments with both a restaurant license and on-premise license are temporarily authorized to allow for takeout and delivery of beer or wine. View specifics (PDF).
NEW JERSEY
Sort of. Restaurants and bars are offering takeout and delivery services; however, alcohol must be sold in its original container from the public barroom. View specifics (PDF).
NEW MEXICO
No. Restaurants may only offer takeout and delivery of food. Wineries, brewpubs, craft distillers, and package liquor stores may offer takeout of food only. View specifics (PDF).
NEW YORK
Yes. Licensed retailers may sell alcoholic beverages in the sealed, original container for takeout and delivery with the purchase of food. View specifics.
NORTH CAROLINA
Sort of. Licensed retailers may provide curbside pickup for alcoholic beverages if they are in the original, sealed container. View specifics.
NORTH DAKOTA
Depends. Depending on your city, it may or may not approve the curbside pickup, to go sale, and delivery of alcohol. The Fargo City Commission has approved this within Fargo City limits for 30 days. Best bet, inquire.
OHIO
Yes. Permit holders may sell beer, wine, and prepackaged mixed beverages in their original, sealed containers for off-premise consumption. Sealed beer and wine products can be delivered by an employee of the permit holder. View specifics (PDF).
OKLAHOMA
Yes. Until April 17, 2020, delivery of beer and wine products in sealed packages is permitted. View specifics (PDF).
OREGON
Sort of. Licensees may provide curbside delivery only, but can utilize e-commerce operators (i.e. food-delivery app couriers) for delivery. View specifics (PDF).
PENNSYLVANIA
No. State-run liquor stores are closed; curbside pick-up or delivery are not permitted as of March 31, 2020. View more details.
RHODE ISLAND
Yes. Restaurants may sell alcohol with pick-up food orders, liquor stores may deliver. View specifics.
SOUTH CAROLINA
Yes. Curbside delivery and pickup of alcohol are available, however, home-delivery is not permitted, and certainly not with any purchase of pizza (something they felt they had to point out in section 9). View specifics (PDF).
SOUTH DAKOTA
Unlikely. State laws have not changed, and do not permit the delivery of any alcoholic beverages unless the business is in possession of an off-sale delivery license. Best bet, inquire.
TENNESSEE
Sort of. It seems that restaurants are able to sell wine and beer to-go, but currently not liquor or spirits. View specifics (PDF).
TEXAS
Sort of. Restaurants that hold a Mixed Beverage Permit may conduct “to-go” alcohol sales as well as alcohol deliveries to consumers. View specifics (best bet is to just inquire with your local restaurant).
UTAH
No. Alcohol may not be sold to go, per this announcement (PDF).
VERMONT
Yes. Delivery and curbside pickup permitted for wine, beer, and spirits, accompanying food orders. View specifics.
VIRGINIA
Yes. Temporarily allows for the sale of wine or beer in sealed containers for curbside pickup in a designated area (parking lot, etc.), and home delivery. View specifics.
WASHINGTON
Yes. Spirit, Beer, and Wine (SBW) Restaurant, Beer and Wine (BW) Restaurant, and Tavern licensees will be allowed to temporarily make curbside and/or delivery sales of alcohol under various conditions. View specifics.
WEST VIRGINIA
Yes. Executive order 9-20 states that businesses with Class A Licensees (on-premises bars and restaurants) providing food and beverage [including the sale of sealed wine and beer, if appropriately licensed, for off-premises consumption are essential businesses and “shall remain” open, per the order and may sell alcohol to-go as per usual. The state also classified the following as essential businesses also to remain open: distillers, mini-distillers, wineries, farm wineries, wine suppliers, wine distributors and beer distributors.
WISCONSIN
Yes. Carryout sales of alcohol beverages and food are allowed, if permitted by state law and municipal ordinance. Delivery of alcohol beverages to retail customers is prohibited as of March 25. View specifics.
WYOMING
Yes. The alcohol sale must be made on the same receipt or transaction as the accompanying food sale; total alcohol purchase not exceed 49% of the total pre-tax ticket price of the entire order; Alcohol must be in its original, sealed container, and its provisions, only apply to take-out and/or curbside pickup directly at the licensed business location. The Executive Order set to expire on midnight, April 17, 2020. More specifics.
Our primary resource for compiling our list was the Wine Institute. Thanks to the Institute for such a comprehensive and up-to-date list!
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
Like so many of you, Foley Family Wines is doing our part to stop the spread of COVID-19 by hunkering down, with all our tasting rooms closed until further notice. And like so many of you, we prefer to do our hunkering down with a fine bottle of wine!
Since you probably have a lot more time for reading now, this is a great opportunity to enhance your wine education. We have compiled a list of some of our favorite wine books, along with suggestions for how to enjoy them alongside a glass (or three) of wine. And if you’re running low, you can have more wine shipped to you safely at home!
Why we love it: This engagingly written, remarkably detailed release from star sommelier Rajat Parr and seasoned wine writer Jordan Mackay goes deep into the vineyards of Europe’s most important wine regions to discern the subtle differences among the wines produced there. And we don’t just mean Barolo versus Barbaresco. Parr and Mackay delve into the variations in taste like no one has before to root out what distinguishes each of Barolo’s finest individual crus. While there is a lot of information here, it is presented in a straightforward, eminently readable way that will appeal to serious connoisseurs and amateurs alike.
What to drink while you read it: Do you have two wines in your cellar that are from different sub-appellations of the same European region? Open a bottle of each and sip them side-by-side as you read about the nuances of, say, Saumur-Champigny as compared with Chinon.
Why we love it: When you’ve got a lot on your mind, as many of us do these days, sometimes you just want to keep things simple. The good news is that wine does not have to be complicated! Jon Bonné has rewritten all the old, outdated wine rules for the modern drinker who doesn’t like to take wine—or life—too seriously. This is written with the novice in mind, but any wine lover will enjoy this breezy, informative, and beautifully illustrated read.
What to drink while you read it: That special bottle you’ve been saving for a special occasion. Bonné doesn’t believe in letting your prized wines sit around collecting dust for a moment that may never materialize. Instead, make today a special occasion by popping open a great bottle!
WHEN YOU WANT AN ENTERTAINING READ WITH A SIDE OF WINE:
Why we love it: Jay McInerney is the master of the witty, provocative wine essay. The author better known for his book Bright Lights, Big City is also a serious wine aficionado and bon vivant whose stories take readers on a whirlwind romp through the world of wine. McInerney manages to sneak in quite a bit of information while unwinding his engaging tales, but his writing is so entertaining, you won’t even notice you’re learning.
What to drink while you read it: McInerney’s writing captures the essence of pure hedonistic pleasure. We love to read his writing while luxuriating in the wines that make us feel happiest—might we suggest some bubbles?
Why we love it: If you love charts, diagrams, and illustrations, this is the wine book for you. Visual designer and certified sommelier Madeline Puckette brings the wine world to life in vivid color with a beautiful book that breaks down the basics in a remarkably digestible way. This fun and informative guide will tell you—and show you—everything you need to know about wine, and nothing you don’t. The best part is that there is zero pretense here; you’ll feel like you’re simply having a chat with a knowledgeable friend.
What to drink while you read it: That wine in your cellar that you’ve been avoiding because you don’t really know much about it. Maybe it’s a grape variety you’ve never heard of, or an unfamiliar region; whatever the case, Wine Folly will help you demystify it and get comfortable.
Why we love it: This is the almost unbelievable story of how California earned its place among the world’s most revered wine regions (and our own Chalone fairs prominently in the story!). It seems hard to imagine now, but back in the 1970s, European wine experts scoffed at the thought of California wines going up against the best of France in a competition—it was so preposterous, in fact, that only one reporter showed up to cover the event. This is his captivating account of the incredible events that transpired.
What to drink while you read it: Your favorite wine from one of Foley Family’s California producers, particularly Chalone! If your supplies are running low, we are happy to ship to you from our online shop. Happy reading (and drinking)!
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
Rather than pace around the house, put on a sweater and pace around the cellar because you’re going on a hunt. Whether they’ve been collecting dust for years or just added to your collection, it’s a good time to finally pull the cork on some of those bottles you’ve been storing.
We asked some of our savvy wine experts from Chalk Hill, Chalone, Lancaster, Foley Johnson, Roth, and Merus to tell us what they think is drinking great right now, including a few current releases.
TWO SISTERS
Right out the gate, we’re leading with a wine that is available and delivers loads of pleasure right now—something we all need.
Named after Bill and Carol Foley’s two daughters, Lindsay and Courtney, Two Sisters are limited-production wines that hail from the Sta. Rita Hills AVA.
2017 Two Sisters Reserve Chardonnay, Sta. Rita Hills AVA
Simply put, this is a showstopper. Barrel fermented and aged for 18 months in 100% new French oak barrels, lending richness and complexity courtesy of lees stirring every two weeks, the aromas and flavors are plentiful: candied lemon-lime zest with toasty brioche, and sweet honeycomb, finishing with a core of ripe pineapple and vanilla spices. Just delicious. Buy now.
LANCASTER ESTATE
Winemaker David Drake joined Lancaster in 2000, and never looked back. Along the way, he’s worked with (and learned from) some impressive talents, and credits David Ramey with teaching him what he knows about great Cabernet production.
David’s picks for aged wines that are currently showing well:
2004 Lancaster Estate Cabernet Sauvignon, Alexander Valley
“A soft complex Cab, rich in cassis, cherry, and spice with warm earthy tannins.” – David
2005 Lancaster Estate Cabernet Sauvignon, Alexander Valley
“A powerful and authentic Cab with deep black currant, orange rind, and anise. Age has softened the once firm tannins.” – David
“Our estate Cabernets from 1998, 1999, 2000, and 2001 are really showing well right now,” says Drake, “give them a good decant at cellar temperature if you can, and revel in the complexities.”
Winemaker John Martin has worked at Paul Hobbs Winery and Dry Creek Vineyards in Sonoma County, and served as Enologist at Chalk Hill Estate Vineyards and Winery, later joining Sebastiani Vineyards and Winery as the associate winemaker.
“While completely sold out, if you’re among the lucky few to have bottles of the 2016 Roth Reserve Syrah and 2016 Reserve Cabernet in your collection, just know that they are absolutely delicious right now; if you’ve got the patience, they’ll go the long haul. So, if you have a few bottles, enjoy one tonight and revel in the wine’s youthful opulence, but be patient and let the rest slumber.” – Quinn
Some current-release offerings:
2018 Roth Barrel Fermented Sauvignon Blanc, Russian River Valley
“A rich expression of Russian River Valley fruit with notes of honeydew melon, tangerine, and citrus zest. Bright notes of floral honeysuckle, subtle barrel spice and flint balance the vibrant fruit-forward palate. Fresh and inviting, this Sauvignon Blanc is sure to please on a warm day.” – Quinn. Buy Now.
2017 Roth Zinfandel Smokey Ridge Vineyard Dry Creek Valley
“Powerful aromas and flavors of red raspberry, blackberry, white pepper, allspice, and caramel. Its soft, round tannin structure frames a sophisticated finish of bright fruit notes.” – Quinn. Buy Now.
2017 Roth Reserve Cabernet Sauvignon Alexander Valley
“Exhibits the style and essence of this distinct region—rich, dark berry flavors, supple tannin, and complexity. Aromas of blackberry pie, wet stone, and dried fruit. Velvety tannin and an exceptional structure support notes of dark berries, with spearmint and graphite. Any salt or fat with dinner, this is your best food-pairing bet.” – Quinn. Buy now.
FOLEY JOHNSON
Winemaker Giovani Verdejo “Gio” was born in Mexico City, Mexico, and came to Napa Valley with his family as a young boy. He was bitten immediately by the wine bug. His resume includes stints at Kuleto Estate Winery, Merus, Langtry Estate in the Guenoc Valley of Lake County, and was reeled back in by Bill Foley himself to take the job at Foley Johnson.
2015 Foley Johnson, Handmade Cabernet Sauvignon, Rutherford, Napa Valley
Made predominantly from Cabernet grapes grown on our Peral estate vineyard, the aging potential of this wine is fantastic and just starting to show it’s depth. The wine is truly intense, with dark fruits like black cheery dominant in the nose. The oak has calmed with some age and is now a subtle vanilla ribbon tying together the complex, big structure of this wine. Enjoy it if you have it in the cellar, otherwise, consider securing bottles of the 2016 vintage. Buy now.
CHALK HILL ESTATE
Alan Crawford, vice president of luxury brands at Foley Family Wines recently had the opportunity to taste four cellar vintages of Chalk Hill Chardonnay that span four decades: 1983, 1991, 2001, 2016.
Chardonnay from the iconic producer from its appellation namesake, Chalk Hill is recognized as one of California’s great Chardonnay producers. This area is a stand-alone appellation found within the Russian River AVA. The white soils are in fact not chalk, but volcanic ash, making the wines very complex.
Reading back through his notes from the cellar tasting, “Each wine had its own individual character, but clearly defined the single special place that is Chalk Hill,” says Crawford. “All of the wines were fresh, vibrant and delicious, even the 1983! A true testament to the noble Chardonnay grapes grown in this vineyard. The 2016 is currently available in the market but with confidence, you can pull any vintage of Chalk Hill from the cellars and I am sure you will find it excellent.”
Here are some current Chalk Hill offerings:
2017 Chalk Hill Estate Chardonnay, Chalk Hill AVA
Our current-release is just getting started, with lemon peel, zested orange and a hint of toasted marshmallow notes from aging in nearly half new French oak. Beautifully balanced with deeply concentrated flavors of lemon, lemon oil, atop a rich and creamy mouthfeel laced with elegant Sonoma-infused minerality. Buy now.
2016 Chalk Hill Estate Pinot Noir, Russian River AVA
This is a Pinot made for Bordeaux lovers! Richly textured with loads of plum, blueberry, and cherry flavors, the real complexity comes from each of the four clones blended together to make this a layered and stunning Pinot Noir: Mt. Eden, Pommard, Swan and Dijon 777 clones deliver powerfully concentrated fruit, rich, chocolatey tannins, structure for days, and a finish that reveals beautiful raspberry undertones hinting at the wine’s finesse under all that brawn. Buy now.
CHALONE VINEYARD
Dating back to the Judgement of Paris tasting, when a 1974 Chalone Chardonnay came in third place, beating out many stalwart French Burgundy wines, this unique appellation shows itself once again. The Chalone Chardonnay vintages have always been best after a couple of years in bottle.
2016 Chalone Vineyard Estate Chardonnay, Chalone AVA
With winemaker Gianni Abate’s premier vintage (this 2016), the wine is tremendously rich yet exhibits a bright fruit character not typical of big California Chardonnays—a tribute to the mystery that is Chalone. Buy now.
2016 Chalone Vineyard Estate Reserve Pinot Noir, Chalone AVA
Aged for 12 months in French oak, this wine delivers notes of bright red currant, blackberry, and plum spices, complemented by a distinct chalky, wet-rock minerality that lingers on a generous finish. Buy now.
2017 Chalone Vineyard Estate Chenin Blanc, Chalone AVA
Generously endowed with quince, Fuji apple, smoky wet-rock minerality, and bright acidity highlight this off-dry wine made from 100-year-old vines. Buy now.
MERUS
Winemaker Alicia Sylvester has worked stints at Chateau Montelena, Sonoma Cutrer, Hewitt Vineyards, Molly Dooker, and Fincas Patagonicas. Many of the wines that she’s produced have landed coveted placements on Wine Spectator’s famed Top 100 lists.
If these wines are not currently in your private collection, they are available at the winery for purchase. Merus wines are built for longevity; Robert Parker states 25-30 years. So these wines really start opening up year after year. These three wines are right in the sweet spot and drinking beautifully today. Pop the corks and let us know what you think!
Merus senior hospitality manager John Mangano’s Picks:
2006Merus Cabernet Sauvignon, Coombsville, Napa Valley
“The wine is vibrant and focused with dollops of black licorice, brown tobacco, exotic tree essence, black and red fruits, cassis, and minerals. The wine’s thick texture and intense fruit flavors overshadow the well-integrated tannins.” – John
2011Merus Cabernet Sauvignon, Coombsville, Napa Valley
“The deep red-purple color gives a hint of what follows in the nose and mouth. Aromas of black plums, black currants, sweet aromatic herbs, and tar combine to produce a bouquet that is so reminiscent of the Coombsville AVA.” – John
2014 Merus Cabernet Sauvignon, Coombsville, Napa Valley
“The aromas carry through onto the silky and creamy palate, which fills every corner of your mouth. The tannin, acid, and alcohol are in such balance that wine feels sweet, though it is bone dry.” – John
Check out our “In the Library” video of a vertical tasting of Merus wines!
Even though Merus operates on an allocation-based mailing list, we do offer/allow non-allocation list members to purchase Merus. Throughout the season, we do have unique offerings for non-members. These are typically members of other Foley Family wineries and the Foley Food and Wine Society, and Foley loyalty cardholders.
BONUS: FFW IMPORTS
Another hat that Alan Crawford, our VP of luxury brands, wears at Foley Family Wines, is that of importer. Crawford would like to remind all of you Foley fans reading this that we import a choice selection of truly stunning wines from Europe, including those of Lucien Albrecht. If you can’t find these, try wine-searcher and look for reputable or local stores selling these wines.
2015 Lucien Albrecht Gewürztraminer Grand Cru Spiegel
“This Grand Cru bottling is from steep hillside vineyards in southern Alsace that are a combination of clay and sand, covered by sandstone. The soils are free draining and excellent for Gewürztraminer. From a dry and warm vintage, the conditions were perfect for a rich complex wine. Now with almost 5 years of bottle age, it is showing exotic notes of spice and tropical fruit. It is medium-dry and balanced with fresh acidity. This would pair perfectly with a grilled white fish (Cod or Halibut) or with a spicy fruit salsa and also with dried fruits and strong soft cheese at the end of a meal. (92 points from Wine Enthusiasts).” – Alan
2015 Lucien Albrecht Pinot Gris Grand Cru Pfingstberg
“Slightly north of Spiegel, the soils are very different and a combination of marl, limestone, and sandstone. On a very steep hillside, the Pinot Gris is primarily from the top of the vineyard at its highest point. Medium dry, this wine has incredible weight and feels viscous in the mouth. An excellent wine to start a meal, from fried oysters, paté or a cheese board, this Pinot Gris is perfect now but can age for another 2-5 years.” – Alan
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
Wine is many things, among them an invention of time-travel. A savored sip can transport us back to the vintage’s harvest, to the labor in the fields, to the selection of the grapes, and even to treasured glasses and memorable moments in our own pasts.
The next time wine helps you slip the bonds of the present, allow your thoughts to stretch back even farther, to these 10 seminal moments in the history of wine:
1. The Romans Conquer the World
The Romans didn’t invent wine (Greece, the Caucasus, and Africa were all vinous hotspots before the Romans’ heyday), but no empire did more for spreading the culture of the vine and normalizing viticulture and vinification techniques. For over 1,000 years winegrowing was like the Romans’ little lamb—wherever they went in the 2,000,000 square miles they controlled, wine was sure to follow.
2. Europe Dominated by Religion (and Poor Hygiene)
It’s been said that in wine there’s truth, and in water there’s bacterium. This was never more true than in the 14th and 15th centuries, when drinking water frequently carried disease. Much land at the time was owned by the church, and monks throughout Europe used it for growing vines and making wine. Wine provided an alternative to water’s deadliness, and brought wine consumption to the masses, helping to create Europe’s wine market.
3. Out of the Coals, Into the Glass
Until the 1600s, wine was stored/transported (and often spoiled) in vessels like amphorae and barrels, because glass simply wasn’t strong enough. That changed with the invention of the coal furnace, which allowed creation of thicker, reliable glass bottles. These new bottles were also strong enough to withstand the pressures of secondary bottle fermentation and CO2 bubbles, allowing for the invention of sparkling wine.
4. Tokaji Lays Down the Law
In 1737, a royal decree specified the boundaries for which villages can use the name Tokaj on the fabled wines of that region. This early attempt at quality standardization and brand protection effectively kicked off the protected origin system, the basis for all wine labeling laws in use today.
5. Bordeaux Gets Classy
In 1855, Emperor Napoleon III asked Bordeaux’s Chamber of Commerce to arrange a wine exhibit for Paris’ Universal Exposition. They farmed the work out to wine merchants, who in two weeks organized a list of the châteaus of Médoc, Sauternes, and Barsac based on sale prices. Astoundingly, this classification is still used over 160 years later, and the “First Growths” on the list are still among the world’s most coveted wines. The wine business hasn’t stopped rating and classifying wines since.
6. Wine Gets to the Root of the Problem
The late 1800s saw one of the most devastating times in wine history: the Phylloxera epidemic, which decimated vineyards globally and wrecked the wine market. The silver lining? Discovery of the root cause (a louse that attacks roots, eventually killing the vine) ushered in a new understanding of rootstock and viticulture, establishing practices still in use today.
7. Mondavi Goes Toe-to-Toe on To Kalon
Robert Mondavi almost single-handedly created the American fine wine market, but he couldn’t have done it without premier fruit to back it up—namely, grapes from the To Kalon (“place of highest beauty”) vineyard. After a feud ousted him from the family business, Mondavi started over, securing parcels of the historic vineyard in the 1960s. It remains the backbone of some of Napa’s most famous wines to this day.
8. Wine Learns to Control Itself
In the latter half of the 20th Century, winemaking saw arguably its most transformative development: temperature-controlled fermentation. While it doesn’t sound romantic, refrigeration allowed winemakers to ensure fermentation happened consistently and reliably for both reds and whites, ushering in an era of higher quality wines at lower prices.
9. California Wine Reaches Parisian Pinnacle
1976’s “Judgment of Paris”—in which boutique California wines bested some of France’s most storied brands in a blind tasting—is America’s wine equivalent of the Miracle on Ice: we’ll never stop talking about it. It’s so important to us that a bottle of the competition’s top-scoring red (a Stag’s Leap Cabernet) was honored by the Smithsonian as one of the 101 objects “that made America” (a list that includes Alexander Graham Bell’s telephone and Jonas Salk’s polio vaccine). Coverage of the tasting put California wine on the world stage, and showed that anyone could potentially take on the greatest wines in the world, democratizing the wine market.
10. Wine Joins the Cult
What do you get when you combine small lots of premium grapes from a prime growing location, a no-expenses-spared approach to quality, a famous winemaker, and influential critical acclaim? We found out in the 1990s, when Jean Phillips hired Heidi Barrett and introduced Screaming Eagle, creating the “cult wine” formula still employed by the New World’s most exclusive wine brands.
The Foley Food & Wine Society (FFWS) announced the addition of several exciting new benefits to members today, including the launch of a mobile app, additional ways to earn points, and a new rewards catalogue of premium travel, merchandise, and experiences now available to members.
Starting today, Society members can download the new “Foley Food & Wine Society” app, which allows them to receive exclusive offers (available only to app users), shop and redeem their points, manage their account, and scan the FFWS oarlock logo found on select Foley Family Wines to unlock unique content and promotions.
However, the greatest new benefit to members is the ability to use the app to scan receipts from purchases of any Foley Family Wines at participating retail or restaurant locations to earn points. Previously, members earned points only when purchasing directly from one of FFWS’ tasting rooms or online at shop.foleyfoodandwinesociety.com. Now, they can earn points on purchases of Foley Family Wines during their everyday shopping and dining across the world.
With more ways to earn points, members now also have a completely new catalogue of exclusive merchandise and amazing experiences to redeem their points. In addition to the full portfolio of FFWS wines and tickets to premier events that have been available since the program’s inception in 2012, members now can redeem their points for everything from the latest fashion to a round of golf, a stay at a world-class resort, and more! Some of the new rewards members have access to include…
Over 20 of the world’s most celebrated wine estates
Luxury hotel accommodations
Private golf club communities
Ski resort packages
Professional sports & entertainment
“The Foley family started the Foley Food & Wine Society to share their love for three of life’s greatest passions – world-class wines, exquisite cuisine, and amazing experiences,” said Gerard Thoukis , Chief Marketing Officer for Foley Family Wines. “Our goal is to become the world’s leading luxury lifestyle community by allowing members to earn points through their continued loyalty to Foley Family wines. These accumulated points will provide exclusive access to world-class hospitality, accommodations, entertainment and experiences, all through an easy-to-use mobile app.”
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
Think about it: most of us have to plan a long time in advance to take a week off, let alone two straight weeks off for vacation, and we always promise ourselves we’re going to catch up on movies we’ve missed over the past year. It never happens. So, looking entirely on the brighter side of our current situation, you really do have time to catch up.
Below are our top six films about wine to watch right now. While the popcorn is popping, start popping those corks.
ALL THREE “SOMM” FILMS
When speaking to crowds, particularly during previous Napa Valley Film Festivals, the director and creator of all three SOMM Films, Jason Wise, often says the same thing: he didn’t want to keep making films about wine—but they called to him. We’re glad he picked up the phone, ahem. If you’ve held off on watching SOMM, or the subsequent two movies, you’re truly missing out. These are well-produced features that tell incredible stories about wine, people, and places.
1. SOMM
The first SOMM film debuted in 2013 and tells the story of four sommeliers attempting to pass the prestigious Master Sommelier exam. Their journey is at times hilarious, heartbreaking, and nerve-racking. You’ll gain a whole new perspective and appreciation for the craft of tasting wine (and memorizing facts about producers and places). If life was a course in wine, this would be required watching for any wine aficionados!
A radical departure from the first movie, SOMM: Into the Bottle tells the story of wine in 10 chapters. It’s one of the most beautifully shot movies on wine you’ll ever see, and doubles, perhaps accidentally, as one of the greatest “Wine 101” movies of all time. Wise interviews a host of the wine industry’s great personalities, catches up with the somms from the first movie, and explores some of the most storied cellars in the world. If you only watch one SOMM film, this is unquestionably one of our favorites.
It’s best if you’ve put in the work and watched the previous two movies before getting here. However, even if you haven’t you’ll meet three of the wine industries heavyweights and you’ll learn about the incredible story of the 1976 Judgement of Paris Paris tasting—a pivotal event in which California wines beat out top French wines in a blind tasting, with famous French judges handing down the results. In many ways, it set American wine on the path to where the industry is today.
(And if that’s not enough for you, subscribe to SOMM TV and go to town with all kinds of behind-the-scenes footage along with a slew of beautifully shot educational videos, tastings, producer profiles, and features like “Strong Women in Wine & Food.”
4. BOTTLE SHOCK
After you watch SOMM 3 and learn about the real people involved in the 1976 Judgement of Paris (like the famous British wine merchant, author, and grower of English sparkling wine Steven Spurrier), whip up another batch of popcorn and watch this fictionalized version of the events starring Chris Pine, Alan Rickman, and Bill Pullman! This is a classic!!
A little bit of low-brow humor is never really a bad thing, and when movie stars like Amy Poehler, Maya Rudolph, and Ana Gasteyer are the ones telling the low-brow jokes—while heftily drinking their way through wine country—it’s okay to let down your guard and have a good laugh. Put the kids to bed, crack out some sparkling wine and let the laughter bubble up.
[Editor’s Note: It’s been a busy week in world news. If you’re reading this days, weeks, or months after the publish date, plug “March 2020” and “COVID-19” into Google, and you’ll see what was happening. So, for those of you seeing this today, we gather you might be hold-up at home, so why not use the time to brush up on your wine terminology?]
Many of us find that decoding the wine words that professionals use on a day-to-day basis can be quite challenging. Unfamiliar terms can almost sound intimidating, so to help you on your path to becoming more wine savvy, we’ve translated 10 common wine words below. The next time you see these fairly common terms, rather than guessing at what they mean, you’ll be the expert.
BLEND: This is a wine that is comprised of more than one grape variety. If you’ve ever seen the letters ‘GSM’ on a wine bottle or have heard wine enthusiasts talk about GSM wines, they’re referring to a blend made from Grenache, Syrah, and Mourvèdre grapes. Even Syrah can be a blend. In California, wines are allowed to be labeled as one variety if at least 75% of the variety is present in the bottle.
CUVÉE: Here is a common wine word with two meanings. In Champagne production, cuvée refers to the first and best-pressed juice from the grapes. However, when you see “cuvée” on a wine label, it generally denotes a blend or a batch of wine. Some winemakers will choose to use this term when naming their wine instead of calling it a blend. We tend to see this with Champagne and American sparkling wine. Look for the word “cuvée” on the bottle to see if the wine is made from more than one grape variety. Typically, you can count on sparkling wines to be made from Chardonnay, Pinot Noir, and/or Pinot Meunier; although, that’s not always the case. You may also come across “Tête de cuvée” on a label, which is how Champagne producers commonly refer to their top bottling.
COMPLEX: A complex wine is one that displays many flavors and aromas. They are multidimensional and can exhibit different layers with every sniff and sip. Take the 2016 Lancaster Cabernet Sauvignon, for example. The famous critic Robert Parker of The Wine Advocate once described the Lancaster Cabernet as having “a medium to deep ruby color and nose of cassis, blackcurrant bud, baker’s chocolate, cedar, Morello cherries and pencil lead. Medium to full-bodied, it has a good core of minerally fruit with firm, chewy tannins, good freshness and a long, earthy finish.” That’s pretty complex! Each aroma and flavor (whether you pick up on the same ones or different notes) won’t emerge all at once—but they’ll show up with each swirl, sniff, and sip.
FERMENTATION: We’ve talked about malolactic fermentation here [link here], but what about the initial process of fermentation that completely transforms pressed grape juice into the alcohol beverage we know and love so much? Simply put, fermentation is the process of turning sugar into alcohol with yeast. An important equation to keep in mind is:
Sugar + Yeast = Alcohol + CO2
FINISH: When we talk about a wine’s finish, we’re describing the aftertaste or impression a wine leaves in your mouth after you have swallowed it. If you’re tasting in a class setting or tasting wine and spitting as a lot of professionals do, you’ll still be able to distinguish the finish of the wine. The finish can be short or it can be long and lingering. What we mean by long and lingering is that sometimes the flavors of a wine will linger for a while in your mouth before you feel like you need another sip. A high-quality wine will have a long, lingering finish.
MERITAGE: Meritage is a word you’ll only see on Californian wines. It’s a California wine blend of Bordeaux varieties. With that being said, a red Meritage might include a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. A white Meritage could be a blend of Sauvignon Blanc and Sémillon. The 2016 Foley Johnson Estate Meritageis a blend of 42% Merlot, 40% Cabernet Sauvignon, 13% Petit Verdot, and 5% Cabernet Franc and crafted to express the property’s Bordeaux-style.
MOUTHFEEL: This word is used to describe the sensations felt on the palate. Some of the most common words to depict mouthfeel are: smooth, velvety, rough, heavy, dense, delicate, silky, chewy, warming, viscous—and the list could go on. For this example, let’s take a deeper look into “velvety tannins.” Tannins create a drying sensation on your tongue and in your cheeks. But not all tannins are the same. Tannins can be silky, velvety, lush, supple, etc, so when we say “velvety tannins,” think of a velvet glove, or try to imagine what it would be like to lick the curtains at the palace of Versailles before the guards kick you out. They’re going to be rich and luxurious and they demonstrate what velvety tannins might feel like on your tongue.
SEDIMENT: Sediment is the small particles or color pigments that settle out of wine as it ages. If you see sediment at the bottom of your glass, it isn’t anything to worry about—it could be an indicator that the wine was unfined or unfiltered, which translates to more complexity and depth or your wine has just aged gracefully.
TARTRATES: Tartrates are also known as wine diamonds. They usually appear on the cork or at the bottom of a bottle during aging. Wine diamonds are harmless and are a natural result of the tartaric acid in grapes binding together with potassium found in wine. Tartrates are pretty neat to look at, but nothing to worry about, as in, the wine is just fine!
TERROIR: Depending on the winemaker you ask, they’ll probably have a different definition on what terroir is. Terroir is a term coined by the French that loosely translates to “sense of place.” To us, it refers to the environmental factors: climate, topography, soil; that give a wine its unique characteristics.
Dear Valued Member of the Foley Food & Wine Society,
This is an unprecedented moment in our history as a company and as a community. As California vineyard and winery owners for over 30 years, my family has a deep commitment to our employees, neighbors and customers. With this in mind, and to help mitigate the spread of COVID-19, we have made the decision to close all Foley Family Wines tasting rooms in California, Oregon, and Washington. They include:
Banshee Wines | Healdsburg, CA
Chalk Hill | Healdsburg, CA
Chalone | Soledad, CA
EOS | Paso Robles, CA
Firestone | Los Olivos, CA
Foley Estates | Lompoc, CA
Foley Food & Wine Society Tasting Room at The Ritz-Carlton Bacara, Santa Barbara | Santa Barbara, CA
Foley Food & Wine Society Tasting Room at Vista Collina Resort | Napa, CA
Foley Johnson | Rutherford, CA
Foley Sonoma | Geyserville, CA
The Four Graces | Dundee, OR
Kuleto Estate | St. Helena, CA
Lancaster Estate | Healdsburg, CA
Langtry Estate | Middletown, CA
Lincourt Vineyards | Solvang, CA
Merus Wines | St. Helena, CA
Roth Estate | Healdsburg, CA
Sebastiani Vineyards | Sonoma, CA
The Three Rivers | Walla Walla, WA
At this point, we have not determined a date of reopening but will provide ongoing communication as soon as possible.
Until then, our team will continue to be available to assist you via the phone or email to answer questions, assist with orders and to process shipments. All of our valued employees who are affected by this decision will continue to receive payment and benefits during this difficult time. As this situation evolves, we will evaluate the best course of action and will continue to gain guidance from California health officials.
Thank you for your sustained support and patronage during this critical time.
Foley Family Wines is concerned for the safety of our guests, employees, vendors, and the communities of which we are a part. We are closely monitoring the situation regarding COVID-19 while following recommendations of public health officials and guidance from the CDC. At this time, our tasting rooms remain open to the public. However, all events and large group gatherings of 100 people or more have been cancelled and will be rescheduled at a later time. They include:
March 14 – Chalone Vineyard’s New Vintage Release Party
March 14 – Three Rivers Spring Release Fiesta
March 14-15 – Sebastiani Wine Club Pick Up Weekend
March 28 – Foley Estates Member Appreciation Party
March 28 & 29 – The Four Graces Wine Club Weekend
April 4 – Lincourt Member Appreciation Party
Our tasting room and culinary staff are employing heightened cleanliness protocols, and are being vigilant in monitoring and reporting any virus-related symptoms, should those occur. We also advise our guests, staff, and vendors to continue employing the same precautions they do during cold and flu season, encourage them to stay home if they feel sick and frequently wash hands thoroughly as they would do to avoid any communicable illness.
If you have any questions regarding an upcoming event or visit to one of our tasting rooms, please contact the Foley Food & Wine Society concierge desk via phone 855-883-8688 or email concierge@foleyfoodandwinesociety.com.
