NAME: Holly Turner, winemaker

WINERY: Three Rivers Winery, Walla Walla, WA

Since 1999 we have been producing handmade wines from the remote and arid Columbia Valley AVA in Eastern Washington. Our name pays homage to the three rivers that influence our growing region: the Columbia, Snake and Walla Walla. A pioneer in the region, Three Rivers Winery was the 14th established winery in the Walla Walla AVA.

ANNUAL CASE PRODUCTION: 15,000 cases

PLANTED ACRES: 8 estate

CAREER BACKGROUND: I earned my B.S. in biology from Western Oregon State College in Monmouth, Oregon. My first job out of college, I worked as a quality assurance technician in food laboratories for a couple different manufacturers. I was so bored I quickly decided that I needed a change. After a move from Portland, OR to Prosser, WA I found work in the tasting room for Chateau Ste. Michelle Winery. Within a few months, I moved into the lab, and then into an enologist position. I was hooked! I was intrigued by the blend of art and science and knew I had discovered my true calling. Subsequently, I enrolled in production courses in winemaking at UC Davis to gain more knowledge about this exciting field. In 2000 I moved on and spent a harvest in Argentina. I returned to be the assistant winemaker at Three Rivers Winery in Walla Walla, WA. Within two years, I was promoted to lead winemaker and am thrilled to be working in one of the world’s greatest wine regions.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL CHALLENGE? Managing the challenges Mother Nature throws at us. Every few years we can expect an extreme cold event, cold enough to damage the vines. We must manage those struggles in the vineyard and be agile enough to motivate the fruit to give its best in the cellar.

VARIETALS THAT YOUR WINERY IS KNOWN FOR: Cabernet Sauvignon, Merlot, Malbec, Sauvignon Blanc, and Chardonnay

On display at Sebastiani Vineyards & Winery are twelve wood carvings – one for each month of the year – each depicting an important part of the winemaking lifecycle. We’re diving into each month and where winemakers have traditionally kept their focus during that time in our editorial series, The Vintner’s Calendar.

Sebastiani’s Vintner’s Calendar wood carving for July illustrates the process of Sulphuring the Vines.

Sulfur (also spelled sulphur) is still widely used in almost every vineyard operation from conventional to organic farming for control of Powdery Mildew. It is an effective fungicide because the powdery mildew cannot become tolerant or resistant to it and it is pretty low impact environmentally.

Sulfur is such an effective pest control method that it really hasn’t changed much except for the formulation and application methods. For example, most people probably don’t use metal backpack sprayers with bellows anymore. 😉 There are a few forms of the sulfur like “dust” (a powdered form which has probably been used for over 1000 years!), a powder formulation which can be mixed with water. The dust is just shot out of an air-blower and settles onto everything and the liquid is sprayed and can be used with many other products like fertilizers. This method gets better coverage than the dust with less drift. We imagine they used pretty pure forms of “S” back in the day but we now make formulations that have other inert or non-active ingredients that help with application or solubility of the sulfur itself.

In honor of Women’s History Month, we’re recognizing several of the women leading the Foley Family Wines organization.  

This week, we learn more about Lorna Kreutz, Director of Winemaking at Lincourt Vineyards in Solvang, California. Lorna, who joined the Foley Wine Group as Assistant Winemaker for both Lincourt Vineyards and Foley Estate in 2011, leads the winemaking team located in one of California’s most coveted, cool-climate viticultural AVA’s and continues the tradition of producing high quality wines from some of the best vineyards in Sta. Rita Hills.

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Q: WHAT DREW YOU TO THE WINEMAKING PROFESSION? 

While I was attending college and studying environmental horticultural science, I took a part time job in a tasting room where I had a “light bulb moment” that wine was a way that I could apply my love of science in an artistic way.  From that moment, I embarked upon a trajectory into enology and never looked back. I remember the first time that I topped barrels as a cellar rat and that I felt so at home and so fascinated all at the same time, it just felt right. 

Q: WHAT IS YOUR FAVORITE PART ABOUT WORKING AT LINCOURT?

Without hesitation, my answer is working with the estate fruit.  I feel so privileged to be the steward of the estate fruit. Lincourt has special vineyards that have a tremendous range in soil profile, site exposure, topography, and clonal selections. It’s a special place with a special story, and I am grateful to be part of the story.

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“Intuition. Intention. Humility.”– three words Lorna would use to describe her approach to winemaking

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Q: CAN YOU GIVE US AN IDEA OF WHAT THEY TYPICAL DAY LOOKS LIKE FOR YOU?

It involves more paperwork than I care to admit! But it comes with the territory, because the job requires meticulous tracking and monitoring of everything from facility operations to winemaking. What I enjoy most is that no day is the same.  My reality is 2-3 months from the current day, so there is a ton of planning that I do on a daily basis and any day can be comprised of a medley of activities from blending, bottling, checking on the vineyard, tasting trials, analysis, compliance, harvesting, and hospitality.    

Q: WHAT’S A COMMON MISCONCEPTION ABOUT YOUR ROLE? 

That I drink wine all day. Ha!  I have been asked many times how many hours a day I’m drinking wine, and I just laugh and say “not as much as I would like.” 

Q: DO YOU HAVE A FAVORITE LINCOURT WINE CURRENTLY?

The 2014 Lincourt Willie Mae Pinot Noir.  2014 was my inaugural vintage as winemaker, so that vintage has special meaning to me. I love a high-acid profile Pinot Noir and the 2014 Willie Mae is a lean, austere Pinot Noir with understated nuance. It has aged beautifully.

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Want to see the end result of Lorna and her team’s work? Shop all Lincourt Vineyard wines, available now in the Foley Food & Wine Society Wine Shop. 

As you sit down to enjoy a meal at a dining establishment, one of the first things a server will hand you is the restaurant’s wine list. For many, the thought of flipping though this book can be daunting – after all, how are you to choose from dozens (and sometimes hundreds… or even thousands!) of wines while considering factors like brands, vintages, AVAs, and pairings? 

Our first tip: don’t be intimidated. Choosing a wine should be a fun experience and, with a few pointers, you’ll be ordering like a pro in no time. 

DOS:

• Order the wine you enjoy. Don’t worry so much about “pairing” or “matching” wines.  Enjoy the wine you love with the dish you love.
• Call ahead. If you are ordering that special bottle that should be decanted, DO call ahead to the restaurant and ask the sommelier to decant the wine prior to your arrival.  This way each glass will be as delicious as the next.
• Try matching up regions. Matching a dish to its regional equivalent in wine makes for a great experience. For example, if you’re considering trying the daily special with the Alsatian flair, branch out and try a wine from the same region.
• Start by-the-glass. Don’t hesitate to ask for a taste before making your selection. 

DON’TS:

• Don’t heistate to ask questions. Your server or sommelier can help steer you in the proper direction based on your likes/dislikes.
• Don’t feel stuck to the by-the-glass menu. If you are with a group or plan on having more than a glass or two, the price of a bottle will likely be much easier on your wallet anyway. 
• Don’t judge a wine by its screw cap. We know that the screw cap versus cork debate can be polarizing, but there are many quality wines that are bottled using the newer screw cap method; the design of the screw cap has evolved over the years to mimic the qualities of cork. 

OTHER POINTS TO NOTE: 

• If you have trouble deciding which bottle of Pinot Noir or Sauvignon Blanc to choose, go for the single-vineyard selection.  A single-vineyard wine, generally speaking, will have been treated with the utmost care from farm to glass. 
• It is completely acceptable to ask the server or sommelier to serve at the proper temperature.
• The sommelier will pour a taste for the host, the person who ordered the wine, to check for soundness of the wine.  The sommelier will then pour (clockwise when possible) for all guests before serving the host.

Over the last decade, few topics in wine shops around the country have become as contentious as the screw cap versus cork debate. Originally, the argument felt like a tennis ball volley between staunch cork traditionalists, who hoped to preserve romance and ritual, versus practical minded sommeliers and progressive marketing teams aiming to lure next-generation drinkers. Conversation has evolved as time has gone on, but the question remains: should you judge a wine by how it’s sealed? Who prevails in the battle of cork versus screw cap?

The cork debate started small — very small. The culprit? 2-4-6 Trichloroanisole or TCA. TCA is the compound responsible for cork taint; it’s what makes wine smell like wet cardboard or your grandmother’s couch; it’s not pretty. It’s powerful and can be detected by some tasters in amounts as little as 2-4 parts per trillion.

Because up to 5% of bottles were affected by TCA, screw caps seemed like an attractive option. After all, imagine the disappointment of the person who has waited for the perfect moment to open that treasured bottle only to discover it’s “corked”. The cork industry responded by changing hygiene and testing practices at production facilities and levels of TCA have declined to somewhere between 1% and 2%.

While cork facilities were cleaning up their act, cork advocates went on a two-pronged offensive. First, they branded themselves as a renewable, green industry. Because the bark used in cork production is able to regenerate, no trees are cut down during the harvest. Further, they trumpeted how cork’s permeability contributes positive characteristics to bottles as they age by allowing a tiny bit of oxidation. Following suit, Amcor, producer of the industry leading Stelvin screw cap closures, introduced a series of plastic liners, which enable small levels of oxygen exposure, thus simulating the aging properties offered by cork.

Presently, white wine dominates the screw cap landscape in the US with red wine gradually gaining a foothold. It seems it’s been easier for producers and consumers to accept the role of screw caps for white wines as concern over the impact of long term aging is less of an issue. For reds, at least in France, Italy and the US, the conversion lags behind.

While difficult to determine the exact number of cases utilizing screw caps in the US, glass sales for screw cap bottles are on the rise. Globally, screw caps sit atop some 15% of bottles, with some markets, like New Zealand, hovering closer to 90%. New Zealand-based Foley properties, Clifford Bay and Vavasour, use screw caps for all bottlings. Here, in California, Eos and Firestone, have made the switch for several white wines.

As wine producers struggle over how a cork or screw cap may impact the image of the winery, dialogue over packaging continues to evolve. Obviously, cork’s centuries long link to wine stored in glass bottles ensures it won’t be going away anytime soon. However, in recent years, concern over the possible connection between human activity and climate change has come into play. In an effort to reduce the carbon footprint while bringing down costs associated with shipping and storage, some wineries and restaurants have utilized alternative packaging, including cardboard-styled Tetra packs and kegging systems. While these approaches have obstacles to overcome in terms of brand image and the ability to control oxidation, their use is growing in the marketplace.

What do you gift the dad that has everything? Wine, of course!

As part of our Father’s Day Wine Sale, we’re sharing some of our favorite wines from across our portfolio that we’re gifting to our dads, too. These wines are up to 30% off retail price and are sure to bring a smile to his face – especially if you get to enjoy it with him.

As an added bonus: these wines have all earned over 90 points! 

2015 SEBASTIANI CHERRYBLOCK CABERNET SAUVIGNON, SONOMA VALLEY

96+ points, Wine Advocate

Complex, velvety and bold, delivering a great deal of intricacy and sophistication. Intense aromas of cassis, tobacco and black fruit. Waves of rich black fruit wash over the palate, where layers of cedar and tobacco converge.

2016 LANCASTER ESTATE WINEMAKER’S CUVÉE, ALEXANDER VALLEY

94 points, Wine Advocate

Balanced wine of complexity, concentration, and richness. Black cherry, blueberry, and plum are the gateway to a multi-layered palate of dark fruits, vanilla, black currant, and the ideal tannin-acid structure on this wine.

2016 CHALONE VINEYARD GRENACHE, CHALONE AVA

92 points, Wine Spectator

Lush dark boysenberry fruit and a firm tannin structure. This fruit forward wine expresses floral notes of violets and anise followed by a touch of minerality and a dark chocolate finish.

2015 CHALK HILL ESTATE RED, CHALK HILL AVA

94+ points, Wine Advocate

Intense aromas of blackberry, anise, lavender and dark chocolate. The palate offers more savory qualities like iron, tobacco and bay leaf while broad, supple tannins tie all of the flavors together.

2016 SEBASTIANI GRAVEL BED RED, SONOMA COUNTY

91 points, Wine & Spirits

Harmonious expression of the gravely vineyard from a warmer vintage. Dominated with peppery spice, currant, cherry, and coconut on the nose. Smooth entry loaded with blackberry, underbrush, raspberry and black tea flavors.

There’s nothing quite like an outdoor summer concert in wine country…. and luckily, there are plenty to choose from this weekend! From Sonoma to Solvang, here are some great events happening around town.  

NAPA COUNTY

FOOD TRUCK FRIDAY AT VISTA COLLINA RESORT

Friday, June 14th, 4PM – 7PM
Vista Collina Resort | 850 Bordeaux Way, Napa, CA

Welcome the weekend with fabulous food truck fare, cocktail specials and live music on the Village Lawn at Vista Collina Resort. The Village Truck rolls up to the pop-up bar each Friday from 4PM – 6PM offering Chef Vincent Lesage’s signature bites such as Fried Chicken + Waffles, Brisket Nachos and Kimchi Tacos. While you’re there, stop by the Foley Food & Wine Society Tasting Room and grab a glass of your favorite Foley Family wine! 

SONOMA WINE COUNTRY

SEBASTIANI FRIDAY NIGHT MUSIC SERIES

Friday, June 14th, 6PM – 9PM
Sebastiani Vineyards | 389 Fourth Street East, Sonoma, CA 

Rock and Roll Rhythm Revue takes the stage at this Friday’s Friday Night Music Series held at Sonoma’s historic Sebastiani Vineyards. While music fills the tasting room, guests are welcome to bring a picnic dinner or snacks to enjoy inside or out in the courtyard. Children and well-behaved pets are welcome to this family-friendly event.

ART & WINE SERIES AT FOLEY SONOMA

Friday, June 14th, 5:30PM – 7:30PM
Foley Sonoma | 5110 CA-128, Geyserville,CA

The annual Art & Wine Series returns to Foley Sonoma, with their first installation happening this Friday. Dedicated to bringing local artists, musicians, and members of the community together, the event gives guests an opportunity to explore and shop a collection of local art while sipping on some of the best wines Foley Sonoma has to offer. Bring the whole family to this free event – no RSVP required! 

ROSÉ ALL DAY AT FOLEY SONOMA

Saturday, June 15th, 2PM – 5PM
Foley Sonoma | 5110 CA-128, Geyserville,CA

Nothing says “summer” quite like rosé. Kick off the season and rosé the day away with Foley Sonoma and their newly-released 2018 vintage. The event will be filled with live music, delectable bites, photobooth fun, and tasty desserts. Tickets are available online. 

CALIFORNIA’S CENTRAL COAST WINE COUNTRY

LINCOURT WINEMAKER DINNER

Saturday, June 15th, 4:30PM – 7:30PM
Lincourt Vineyards | 1711 Alamo Pintado Rd, Solvang, CA

Join Lincourt Vineyards for their first annual summer pig roast, hosted by winemaker Lorna Kreutz. Guests will get to enjoy a welcome reception with small bites perfectly paired with some tasty Lincourt wines. For the main event, Jake O. Francis of Valley Piggery will be showcasing a whole-pig roast; a menu crafted to reflect the elegantly rustic terroir and bounty of California’s great Central Coast. Lorna and Jake will be there and ready to talk all things “Pig and Pinot!” Between this epic family-style dinner overlooking the vineyard, the mellow vocals of Sam Kulchin in the background, and Lorna tasting you through our amazing Lincourt wines, this will be a night you’ll never forget! Tickets available online. 

FIRESTONE SUMMER CONCERT SERIES

Friday, June 14th, 6PM – 9PM
Firestone Vineyard | 5017 Zaca Station Road, Los Olivos, CA

There’s nothing better than a summer concert in wine country. Grab a blanket and a picnic basket and head over to Firestone to catch AJM Band at this weekend’s summer concert. Grub from Firefly Pizza Co. will be available for purchase, along with all of your favorite Firestone wines. 

PACIFIC NORTHWEST

FRIDAY NIGHT MUSIC SERIES

Friday, June 14th, 6:30PM – 9PM
Three Rivers Winery | 5641 Old Hwy 12, Walla Walla, WA 

Join Three Rivers Winery for a fun evening of locally catered food, delicious wines, and music by Dakota Brown while enjoying stunning views of the Blue Mountains and the surrounding vineyards. Wines will be available for purchase by the glass or by the bottle, and food will be available from The Marcus Whitman Hotel for purchase.  Arrive early to take advantage of happy hour glass pour specials!

Winemaking is a complex and fascinating process, combining both art and science to turn fruit into palatable wines across varietals. 

You have probably seen some wine terminology thrown around here and there – but do you know what they mean? We asked Andy Slusarenko, Assistant Winemaker at Three Rivers Winery in Walla Walla, WA, what terms he thought that any wine drinker should familiarize themselves with. Here were his picks:

Sur Lie | French for “on the lees,” sur lie is an aging process where the finished wine continues to sit on the dead yeast cells after fermentation. “Stirring the barrel by hand brings the cells back in contact with wine adding a creamy mouth filling characteristic,” explains Slusarenko.

Balance | Similar to it’s broader meaning, the word “balance” in the winemaking industry refers to having all of the wine’s elements harmonious, with no single element dominating or empowering the others. Factors that are considered include acids, sugar, tannin, and alcohol come together. 

Malolactic fermentation (secondary fermentation) | This natural process is where the tart malic acid is converted to a smoother, textured lactic acid. As total acidity is reduced, the wines become softer, rounder and more complex; they’re commonly referred to as “buttery” or “creamy.”

Tannins | Mostly prominent in red varietals, tannins are phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth. They are an important component of a wine’s structure and texture and act as a natural preservative that helps the wine age and develop. 

Cold stabilization | A clarification process in which the wine is chilled to near freezing temps for several weeks to encourage the precipitation of tartrate crystals.  “When these crystals are found in bottles, it’s because this process has not been completed or perhaps the wine buyer is not storing the wine properly,” says Slusarenko. “Storing a red wine in the refrigerator for some time is one example of how this could happen.”

Observed annually on the second Saturday in June, National Rosé Day honors everyone’s favorite summer wine (as if they needed a reason!). While it’s perfect for pool parties and front porch sipping, we’re firm believers that rosé can be enjoyed anytime, anywhere.

When National Rosé Day comes along this Saturday, don’t be empty handed. Here are six of our current favorites that we know you’ll love, too. 

2018 FOLEY SONOMA ROSÉ OF PINOT, RUSSIAN RIVER VALLEY

With its third year of rosé production, Foley Sonoma decided to showcase the beautiful, bright acidity of the Redwood Block vineyard at Trenton Station and a touch of the elegant, fresh Alexander Valley Grenache. A lovely pale salmon color in the glass, their 2018 Winemaker Series Rosé offers lovely aromas of strawberry, raspberry and watermelon. These aromas carry through to the palate, which offers crisp acidity and a lingering juicy finish. | $22, available here

2018 THE FOUR GRACES ROSÉ OF PINOT, DUNDEE HILLS

The 2018 Rosé from The Four Graces is a beautiful light pink color with a touch of rouge. Delicate aromas of Montmorency cherry, wild strawberry, Meyer lemon and a hint of light crème fraiche sets the tone for this delightful rosé. The palate shows bright notes of ripe strawberry that lead into a soft minerality. A lively acidity accents the ripe fruit flavors and carries the wine into a crisp finish. | $32, call 855-883-8688 for availability 

2017 FOLEY JOHNSON ESTATE ROSÉ, RUTHERFORD

The 2017 Foley Johnson Estate Rosé showcases a beautiful combination of varietals that creates a truly unique expression of Napa Valley Rosé. On the nose, elegant notes of focused cranberry and bright cherry emerge. The palate is intense but refined with soft juicy blackberry complemented by fresh cracked white pepper and herbal accents. The mouthfeel is pleasantly robust while a refreshing acidity balances the wine. As an added bonus, this wine is currently the Foley Food & Wine Society Featured Wine – meaning you’re shipping is as low as 1¢ when it’s included in your order. | $34, available here

2018 ACROBAT ROSÉ OF PINOT, OREGON

2018 Acrobat Rosé of Pinot Noir has a beautiful, vibrant hue of pale pink Pinot Noir skins. The nose exudes fresh cut strawberries with lemon zest and floral tinges. The palate is laser-focused with bright flavors of fresh strawberries and raspberries, with a pleasant structure of lively, clean acidity. There is an overall striking balance of fresh fruit and structure that begs to be paired with a variety of food, especially cheeses and charcuterie. | $15, available here

2018 SEBASTIANI ROSÉ, CARNEROS

A lovely pale salmon color in the glass, Sebastiani’s 2018 Rosé offers fragrant aromas of strawberry, melon and rose petal. The palate is delicate and crisp, with bright acidity and notes of raspberry, cherry and orange zest. The finish offers a subtle minerality with lingering floral notes. Sebastiani winemaker David Nakaji recommends enjoying this wine on a warm afternoon by itself, or with light seafood or cheese dishes. | $28, available here

2018 THREE RIVERS ESTATE CAB FRANC ROSÉ, WALLA WALLA

The Cabernet Franc grapes used in Three Rivers’ 2018 Rosé were destemmed and very gently pressed immediately upon picking, with the color only being extracted during the short pressing process. Fragrant aromas of hibiscus, clementine and wild mountain strawberry emerge at the first pour. Flavors of juicy citrus and strawberry fruit dance on the palate, finishing dry with crisp acidity. | $20, available here

On display at Sebastiani Vineyards & Winery are twelve wood carvings – one for each month of the year – each depicting an important part of the winemaking lifecycle. We’re diving into each month and where winemakers have traditionally kept their focus during that time in our editorial series, The Vintner’s Calendar. 

Sebastiani’s wood carvings for June represent suckering, also known as shoot thinning. It’s one of the most critical vineyard management steps to ensure the fruit is growing at optimum speed and quality. 

After bud break in the spring, the shoots of the vines begin to grow quickly as the weather gets warmer; some vines can even grow up to an inch a day! A few of the extra unwanted shoots that appear during this time are aptly named “suckers” because they tend to suck the water, energy, and nutrients from the main part of the vine.

In order to ensure that energy is being directed to the most important shoots, the vineyard teams are diligent about suckering – the process of removing the suckers that have emerged on the vine. Suckering is done by hand as the team passes through each vine in the vineyard, sometimes more than once depending on how much rain the area had recently received. Because the shoots are young and fragile, typically no tools are needed. 

In the long run, suckering results in higher quality fruit; there will be fewer clusters of grapes but they’ll have a more concentrated flavor. Because of this, this shoot thinning process is one of the most important steps of vineyard management in the annual lifecycle.

June marks the unofficial arrival of summer in wine country! Celebrate the new month with one of these great events happening across the region this weekend. 

NAPA COUNTY

FOOD TRUCK FRIDAY AT VISTA COLLINA RESORT

Friday, May 31st, 4PM – 7PM
Vista Collina Resort | 850 Bordeaux Way, Napa, CA

Welcome the weekend with fabulous food truck fare, cocktail specials and live music on the Village Lawn at Vista Collina Resort. The Village Truck rolls up to the pop-up bar each Friday from 4PM – 6PM offering Chef Vincent Lesage’s signature bites such as Fried Chicken + Waffles, Brisket Nachos and Kimchi Tacos. While you’re there, stop by the Foley Food & Wine Society Tasting Room and grab a glass of your favorite Foley Family wine! 

AUCTION NAPA VALLEY

May 29th – June 3rd 
Various Locations | Napa Valley, CA

Auction Napa Valley has become the world’s most celebrated charity wine event, combining Napa Valley wine, the region’s iconic scenery, vintner hospitality, creative culinary expressions, and the chance for bidders to acquire rare collections of Napa Valley wine and once-in-a-lifetime experiences. This four-day fete includes vintner-hosted parties, an e-auction, and so much more. 

CALISTOGA FARMER’S MARKET

Saturday, June 1st, 9AM – 1PM 
Calistoga Farmers Market | 1234 Washington Street, Calistoga, CA 94559

Located at the Sharpsteen Plaza in downtown Calistoga, the weekly Calistoga Farmers Market is the perfect place to spend a leisurely Saturday morning. Take your pick of fresh, locally-grown produce, colorful cut flowers, gourmet pre-packaged food, savory breakfast treats, and more. 

SONOMA WINE COUNTRY

SEBASTIANI FRIDAY NIGHT MUSIC SERIES & FOOD TRUCK FRIDAY

Friday, May 31st, 6PM – 9PM
Sebastiani Vineyards | 389 Fourth Street East, Sonoma, CA 

Sebastiani Vineyards continues their popular Friday Night Music Series this week with musical guests Pulsators – but, this installment also coincides with Food Truck Friday! Guests are in for a special treat as an enticing lineup of local gourmet food trucks set up at Sebastiani with tasty bites available for purchase. Don’t forget to pair with your favorite Sebastiani wines, sold in the tasting room by the glass or by the bottle. As always, this family-friendly event is free and no RSVP is required. 

SONOMA COUNTY PRIDE 

May 31st – June 2nd
Old Courthouse Square | Santa Rosa, CA

Sonoma County’s premier LGBT event comes to Santa Rosa this weekend to celebrate and nurture the one thing that can defeat hate: love. The weekend will be filled with events, each embracing the theme of “love” while uniting all walks of life.

21ST ANNUAL HEALDSBURG JAZZ FESTIVAL 

May 31st – June 9th
Various Locations | Healdsburg, CA

Deemed the Best Music Festival in the North Bay, The Healdsburg Jazz Festival kicks off its 10-day cornucopia of all things jazz this weekend. From opening night to grand finale,  the event brings in great artists from across the world to play in diverse settings including the historic Raven Theater, the glamorous Hotel Healdsburg, and several boutique restaurants and wineries. 

CALIFORNIA’S CENTRAL COAST WINE COUNTRY

FIELD OF LIGHT AT SENSORIO 

May – January
4380 Highway 46 East, Paso Robles, CA 

Internationally-acclaimed artist Bruce Munro has premiered his largest artwork to date —an enormous multi-acre walk-through installation— at Sensorio in Paso Robles, California. Field of Light at Sensorio uses an array of over 58,800 stemmed spheres lit by fiber-optics, gently illuminating the landscape in subtle blooms of morphing color that describe the undulating landscape. While you’re in the area, swing by Eos Winery; its just 10 minutes down the road.  

PACIFIC NORTHWEST

THE FOUR GRACES SUMMER CONCERT SERIES

Sunday, June 2nd, 2PM – 5PM
The Four Graces | 9605 NE Fox Farm Rd, Dundee, OR 

If you’ve been to The Four Graces, you know that their picturesque outdoor space is the perfect place for live music! Enjoy the sounds of Chris Baron with a vineyard backdrop, complete with the property’s historical barn and farmhouse. Attendees are encouraged to pack a blanket and snacks to make it a perfect afternoon picnic – plus, select The Four Graces wine will be on sale up to 30% off in the tasting room the day of the event. Sounds like the perfect summer event to us!

Memorial Day weekend opens up the traditional summer travel season, and what better way to kick it off than with a trip to wine country! We’ve got some ideas on how to make the most of your extra long weekend. 

HONOR THE HOLIDAY

To observe the holiday, spend some time over Memorial Day honoring those who served in the U.S. military. The Napa American Legion Post 113 will be having a service on Monday at the Napa Veterans Park which would be a great way to pay respects to the fallen soldiers. 

EXPERIENCE LIVE MUSIC

We can’t talk about this weekend’s music scene without mentioning the annual BottleRock festival, bringing three days of food, booze, and music to Napa. This year’s headliners include a wide range of artists including Imagine Dragons and Mumford & Sons, along with food personalities such as Andrew Zimmern and Padma Lakshmi. If you can’t make it this year, be sure to check out local bands in smaller venues; Sebastiani Vineyards will be hosting the Jami Jamison Band as part of their Friday Night Music Series in Sonoma and LiveWire will take the stage at Lincourt Vineyards in Solvang. 

SAMPLE THE NEWEST WINE RELEASES

Over 130 wineries in Oregon’s Willamette Valley will be opening their doors for a weekend of special events and tastings at one of wine country’s longest-running celebrations, appropriately named Memorial Weekend in the Wine Country. Take advantage of this chance to sample newly released white wines, rosés, and Pinot Noir from the acclaimed 2017 vintage, sample 2018s in barrel and discover small producers not typically open to the public. 

SNACK ON INCREDIBLE BITES

Springtime brings along farmers markets and https://www.foleyfoodandwinesociety.com/Magazine/News-and-Articles/5-Spring-Vegetables-and-How-to-Use-Them – stop by the Napa or Calistoga Certified Farmers Markets on Saturday morning to pick up local fruits and veggies for the week. If you’d prefer someone else to do the cooking, check out the Taste of Santa Barbara tour for an intimate food walking tour of the mid-State Street area of downtown Santa Barbara that provides an up close and personal look into the local food scene. 

CELEBRATE THE FINER THINGS

Experience the essence of fleaing in France at the Chateau Sonoma French Flea, where attendees are welcome to enjoy a weekend full of antiques and joie de vivre complete with French fare, rose, French 75’s, and a barrel organist. Further down the coast, street painters will transform Santa Barbara’s Mission plaza using pastels on pavement to create 150 vibrant and colorful, large scale images as part of the Madonnari Italian Street Painting Festival.