Gwen and Geo Verna were both born and raised in Philadelphia. They moved to Seattle in 2005, and to escape the gray and rain, started visiting Sonoma and Napa every few months. As can be expected, with each visit, they got more and more into wine.

In 2007, they decided to go all-in with a second home in Windsor in Sonoma County. A year later, they re-located from Seattle to Venice, California— they still try to visit Sonoma every six weeks! Most of all, they love going on winery tours because even after all these years, they learn something new on every winery tour.

We spoke to them about their background, wine life, and becoming members of the Foley Food & Wine Society. Enjoy the interview!

FFWS: What do you love most about living in Venice?
Gwen & Geo Verna (G&G): Venice, we call it urban beach living. Growing up in Philly, we love an urban environment and being able to walk everywhere. We live just off Abbot Kinney Blvd. and can walk to everything—shops, supermarkets, restaurants, bars, and the beach. We also love the diversity of Venice. They say ‘Keep Austin Weird’; we say, they’ve never been to Venice.

FFWS: You’re collectors of wine. How many bottles do you have in your cellar?
G&G: Between the two houses, our cellar is about 400 bottles including a few magnums and large formats.

FFWS: What are your go-to Foley Family wines?
Gwen: We’ve been fans of Lancaster since about 2006 or so. We remember our first tasting in the ‘library’ with Damon Ainsworth, who we’re still friends with today. We love every wine there. I get annoyed when they ask my favorite—I like them all. Someone at Lancaster introduced us to Roth. We fell in love with Roth when it was the second label of Lancaster. The Roth white label Cab quickly became our house red and we bought it by the case to serve at parties. At least 20 of our friends know Roth because of us. My sister even chose it as the red wine at her wedding because she knew the wine through us. Everyone, of course, loved it.

Today, our go-to Foley wines are Lancaster Sophia’s and Chalk Hill Malbec, which we buy by the case too….can you see a trend with us buying wines by the case? Nicole’s is our go-to wine for special occasions.

FFWS: What are some of your most memorable experiences?
G&G: The Chalk Hill culinary experience with the garden tour and lunch. And Lancaster harvest parties—we love the oysters, live band, and the year of the cookie ‘bar.’

Another favorite experience was the surprise behind the bookshelf at Chalk Hill. Three years ago, we brought 10 friends to Sonoma County with us for a friends group weekend. Our friends flew in from Philly, Seattle, and LA. Our Foley Food & Wine Society connection, Monica, was a huge help to get us scheduled at the three properties on Chalk Hill Road. After our tasting at Chalk Hill, Monica took our group for a brief tour. Of course, Geo and I knew why we stopped at the bookshelf, and it was a fantastic surprise to share that experience with our friends. Touring Bill’s wine cellar at Chalk is such a treat and we love his collection of corkscrews and wine keys.

FFWS: You’re currently raising a puppy through Guide Dogs of America. What’s the pup’s name and do you take her on winery visits?

G&G: That’s right, we’re raising a puppy to be a service dog to support a blind or visually impaired person. It’s our job to acclimate her to life and everything a blind person may do. Everyone at the FFW properties has been very welcoming to ‘Zola’. They respect she’s in training but we still let them steal some puppy kisses. We took Zola to an event at Sebastiani, and Zola was very well behaved, which gave us time to savor the Cherryblock, and WP Foley!

FFWS: Two-part question. First, what are your oldest and newest FFW wines, and most prized bottles of wine in your collection? Second, can you tell us about any dinner parties you’ve hosted when you’ve shared some older wines with friends?
Gwen: Oldest FFW in the cellar: a Nicole’s 2005. Newest: just bought a case of Sophia’s 2017. Most prized: Biondi Santi Brunello 1997.

One night, Geo cooked a beef wellington for a dinner at our home in Venice, and we did a vertical tasting of three years of Nicole’s: ’05, ’06, ’07. It was obviously spectacular. There are very few people in our life who we would share that with and we shared it with a dear friend. When we do our wine pickups, we’re always so happy to get the Nicole’s and just put it in the cellar for a few years—we miss the wood boxes—just sayin’!

FFWS: What do you like about the Foley Food & Wine Society? How have you taken advantage of your member benefits?
Gwen: We love visiting the other Foley properties on our FFWS perks. We love the complimentary tastings and being treated like family. We collect and spend points. We also appreciate the discount at Chalkboard. We’ve visited at least 8 FFW properties and look forward to visiting more. We really appreciate the ability to bring our own picnic to some of the properties and enjoy lunch with a bottle of wine. It was a pleasant surprise when I was at a corporate event at Bacara in Santa Barbara and saw the FFWS tasting room. As most of the team was at the hotel bar, I grabbed a girlfriend at work and popped into the FFW tasting room for us to enjoy a more civilized drink. It was such a great treat.

Doug and Shana Wilgar were both born and raised in Las Vegas (true “Vegas Born,” as they put it), and have lived there most of their lives. What do they love about it? For one, the winter weather (which for the uninitiated means no shoveling snow). But beyond the weather, they love living in Las Vegas because of the vast variety of things to do in the Vegas metropolitan area.

After visiting friends in Santa Barbara County, they learned that their hometime of Las Vegas was awarded an NHL team (The Vegas Golden Knights) and Bill Foley would be the principal owner. That immediately endeared the Wilgars to Bill for bringing Las Vegas their first major-league professional team.

We spoke to them about their background, wine life, and becoming members of the Foley Food & Wine Society. Enjoy the interview! These are two super cool Society members.

Bill Foley (left), Shana Wilgar (jean jacket), Doug Wilgar (back), and two of the Wilgar’s friends.

FFWS: You live in Las Vegas, but love to visit California wine country. How did you get introduced to the wines in the Foley Family Wine portfolio?
Doug and Shana (D&S): We have traveled to most California wine regions and have made the yearly trek to the FFWS Harvest Party in both 2017 and 2018 (sadly, the fires and COVID-19 have canceled both the 2019 and 2020 parties, which we were planning on attending). We were first introduced to Foley wines through friends who suggested we visit Foley Estates while we were in Santa Barbara County. Once we tasted the wines, we were hooked! We signed up for the Foley Food and Wine Society on-the-spot. Since that day we have been members of Roth, Chalk Hill, Foley Estates, and Foley Johnson wine clubs to go with our FFWS membership. Wine is a large part of our lives and we love to share selections of our Foley family wines to expose more people to the amazing variety and quality of wines in the Foley portfolio.

FFWS: We’ve established that you’re clearly fans of the Vegas Golden Knights. Have any fun or unique stories to share about an experience with the team?
Doug: I grew up a very big hockey fan so when Bill Foley brought us an NHL club to call our own I was absolutely thrilled! Shana and I could not wait to go to our first game!

D&S: We have been fans of the Golden Knights since the day the commissioner announced that we would be awarded the team. We grabbed up as much gear as we could get our hands on, and we have our son, both our mothers and Doug’s father on-board with us! We have gone to countless games and rooted the Knights on for every game, whether in-person at “The Fortress” or on television when we are not able to attend the games or they were on the road.

One of our favorite memories occurred during the 2018 Stanley Cup Play-Off’s while the Golden Knights were hosting the San Jose Sharks. Not only did we start a huge chant of “Squish the Fish,” but our son came flying back to our seats in hysterics. When he was able to stop laughing long enough to tell us what he was laughing about, he informed us that all of the men’s restroom “facilities” were adorned with small sharks in the bowls!

FFWS: Have you met Bill Foley? If so, care to share a story about the experience?
D&S: We were thrilled when FFWS opened a tasting kiosk at T-Mobile Arena and we ran into Bill during our first visit to the kiosk, and have visited with him on other occasions as well. We are blessed to have our favorite wines at the games of our favorite team! We are looking forward to the day that fans are able to attend the Golden Knights games live again!

We also recall meeting Bill at the 2018 FFWS Harvest Party at Chalk Hill. Doug wore a Hawaiian shirt that has flamingos and the Golden Knights shield and helmet logo all over. One of the wine representatives commented to us that we had to show the shirt to Bill. We were both thrilled that he was there at the party and couldn’t wait to meet him! We approached him and he could not have been nicer. Doug was told several times to call him Bill and not “Mr. Foley”! He is always very gracious and engaging and to meet someone with his list of accomplishments who is so down-to-earth is very refreshing!

FFWS: What are your go-to Foley Family wines?
D&S: There are so many varieties and experiences within the portfolio of Foley Wines, but some of our go-to favorites are: Foley Sonoma Courtney’s Cuvee, Chalk Hill W.P. Foley, Foley Estates Pinot Noir, Two Sisters Chardonnay, Roth Heritage, Lancaster Cabernet, Foley Johnson Petit Verdot, Foley Johnson Handmade Chardonnay, and Four Graces Pinot Noir.

FFWS: If you have a cellar, what’s your oldest FFW wine? Newest? And what’s your most prized bottle of wine, period?
D&S: We have a room temperature wine cellar as well as a large wine refrigerator that we keep stocked with most of our favorites. While we love to purchase wine, we refer to our collecting as “napping vs. resting” as we have a hard time not opening and sharing our wines with each-other and our friends and family! We do keep a few vintages of WP Foley on-hand at all times, as well as a few magnums of Silver Oak Cab and some French and Italian varieties.

FFWS: What do you like about the Foley Food & Wine Society? How have you taken advantage of your member benefits?
D&S: There are so many amazing benefits to being members of the Foley Food & Wine Society! First and foremost would be the complimentary tastings at most of the Foley estates. We truly enjoy being able to visit and talk with the staff and winemakers of our favorite wineries and we are always treated with wonderful customer service, excellent knowledge and great discounts for being members. We also love the fact that our wine purchases earn us points to use for purchasing more wine, FFWS event tickets or discounts on accommodations and restaurants that partner with FFWS. The fact that we can travel to nearly any wine region in the U.S., and some internationally, and be able to visit a FFWS winery is such a treat, and the wineries that are added to the portfolio grow every year!

FFWS: Anything else you’d like to say to the rest of the FFWS fans out there?
D&S: The uniqueness of the Foley Food & Wine Society is that it allows members the opportunity to experience a very diverse portfolio of wines and to enjoy them with others who share the same passion! From the Chalk Hill Harvest Party to simply tasting at a Foley winery, there are so many opportunities to socialize with other members and guests who share the same love of wine and food, and we have made friendships through these opportunities. The Foley Food & Wine Society is unlike any “wine club.” It truly brings lovers of amazing wines and delicious foods together in a way that makes it a total experience. We are proud members and will be for life! In the words of E.E. Cummings: “his lips drink water but his heart drinks wine.”

Lancaster’s winery and tasting room is just outside of Healdsburg, surrounded by 53 acres of estate vineyards in the Alexander Valley AVA. We spoke with Elizabeth Flores, Sr. Manager, Guest & Culinary Services, about all that Lancaster has to offer.

FFWS: First off, Elizabeth, tell us about yourself and your role at Lancaster.
Elizabeth Flores (EF): As a Senior Manager, I oversee Lancaster Estate, Roth Estate, and our Culinary team. Thanks to our Winery Chef, Alec Graham, and my F&B background, you’ll experience culinary elements at many of our properties! I first learned about Lancaster wine when I worked in various restaurants in Sonoma County. In fact, my first encounter was with Samantha’s Sauvignon Blanc, and I honestly had no idea about our primary focus—Cabernet Sauvignon and other Bordeaux varieties—until I joined Foley Family Wines in 2016.

Originally based out of Chalk Hill Estate, I have been able to work alongside teams from Northern California to our Central Coast properties. From grand events for 400+ (back when we could do that) to intimate experiences of hosting small Foley family dinners, I have gotten to taste through much of our FFWS portfolio and feel very lucky to be able to represent Lancaster Estate. When I’m not at one of our wineries, I love hanging with my three-year-old daughter, Mila; my husband, Arron (of course, we met working in restaurants, too!); and our cute corgi, Pepper.

FFWS: We definitely look forward to the days of larger events again. For now, talk to us about what makes Lancaster so unique.
EF: If you haven’t visited before, you truly get a sense of how special the property is from the moment you pull up to our gates. We are located in the southern tip of Alexander Valley, next to Knights Valley and Chalk Hill AVAs. The varying aspects of the land with our rolling hillsides ensures that every vintage is balanced to produce premier Bordeaux varietals. Also, our close proximity to the Russian River provides a marine influence through the Petaluma gap and up the Russian River, giving it the diurnal temperature differentiation—warm days and cool nights—of classic winegrowing regions throughout the world.

FFWS: All the names of vineyard blocks at Lancaster tell a little story—can you elaborate?
EF: Lancaster’s founder, Ted Simpkins, named every block after a family member (even pets), and Bill and Carol Foley have continued that legacy to honor our deep family roots and history. To this day, we are dog-friendly! I should add that our vineyards are divided into 17 vineyard blocks; some have several soil types and different aspects of the hillside. Our job as farmers is to have a practical approach, based on different terrain.

FFWS: Lancaster has an extensive winemaker history. Tell us about the storied folks who have passed through the cellar doors.
EF: Lancaster maintains a rich history of several talented winemakers and contributors, but the true essence of our winery is our land. The level of consistency as a premier growing site really sets us apart as we produce some of the best Cabernet Sauvignon in Alexander Valley. We produce wines that are ready to drink now but that will be even better, more expressive, and more balanced with age.

From about 2006-2012, Phil Freese set our viticultural practices (leaf pulling, thinning, how we farm for quality), and we still use those today. Our primary focus has stayed pretty consistently centered around growing quality grapes and getting the best out of the vineyard. One of the most notable contributors has been David Ramey, who set our protocols and winemaking style from 2003-2013.

From the beginning, Ted really honored the idea of family—the team regularly sat and ate meals together, tended to their own garden, and set the foundation for our winery that Bill and Carol have preserved to this day. I want to make note of a few winemakers who have been instrumental in Lancaster’s rise. Winemaker Dave Elliott (who just visited us this past harvest) designed the winery’s production layout and how the wine flows from grape to glass. Jen Higgins, who became winemaker in 2004, helped build our strong sustainability commitment and applied her strong scientific background in the lab. And Jesse Katz continued the legacy from 2009 to 2014 and brought great acclaim to Lancaster when he produced our 2014 Estate Cabernet, which earned a coveted spot in Wine Spectator’s Top 100 wine.

FFWS: Today, winemaker David Drake carries the torch. Tell us briefly about the portfolio of wines he produces.
EF: We just celebrated David Drake’s twenty-first harvest here at Lancaster, and he has helped preserve the legacy of Lancaster. Acting as a true steward of the land, he firmly believes that most of the magic happens in the vineyards. It’s his job to find balance through barrel aging and blending, but he has honed in on his craft since he started in 2000 as a harvest intern as the third official employee of Lancaster. Treating this like home, David ensures that you can taste our rich history in every vintage.

The Wines:

Our approach to our wine portfolio has remained the same for many years. Our flagship Estate Cabernet Sauvignon truly reflects the terroir of 53 acres of vines to show what the land produces. We try to highlight the wine and honor a true Bordeaux style by telling the story of our property through the blend of Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, and Cabernet Franc.

Samantha’s Sauvignon Blanc–the first vintage arrived in 2006 and this wine is named after Ted’s twin daughter. It’s floral and aromatic due to it being a 100% musque clone. David’s unique approach is to age the wine in approximately one-third concrete egg, one-third stainless steel, and one-third mostly neutral French oak.

Sophia’s Hillside Cuvee is named after Ted’s twin daughter along with Samantha and is more approachable. David makes this to be able to enjoy right away and is often one of our most requested wines.

In honor of Ted’s wife, we choose the best barrels of our estate’s finest vineyard blocks to produce Nicole’s Proprietary Red (available only to members). Aged for 24 months in 100% French oak in more of a bold style Cabernet, the composition is crafted based on what is tasting best each vintage.

FFWS: Does Lancaster produce wines only available to club members?
EF: Indeed! When guests join our Lancaster Estate Wine Guild, they receive exclusive access to our Single Vineyard Bottlings. In a particular year, if a particular block tastes outstanding on its own, we will bottle a very select amount of wine. These are only available in the Tasting Room to our Guild members in select years. Plus only Guild Members can access our most anticipated Nicole’s Proprietary Red (mentioned above), which is released every December in limited quantities.

FFWS: Tell us about the types of experiences you offer consumers at Lancaster? From the tasting room to the caves.
EF: We design our experiences around the amazing wines that we feature. Taste through our current releases or inquire about our Private Winemaker Tasting or Vertical Library Wines, exclusively featured for our Guild Members. When available, we offer a Hillside Cave Tour & Tasting which highlights what even some locals call the most stunning wine cave in Sonoma County. Carved deep into the heart of No Name Hill, our winery cave boasts over 9,000 square feet of working cellar operations and an impressive wine library. I encourage people to check out all the details on our Tock reservation page.

Just look at those plump, juicy berries! That’s the deft hand of Foley Family Wines Director of Viticulture Kara Maraden—holding a stunning cluster of just-harvested grapes. The image to the right offers a little snapshot into a “pump-over,” which is a process of literally pumping grapes and free-run juice from the bottom of a tank or bin over the top of the grape “cap” that forms.

The pump-over process ensures that fermentation is even, and the extraction of all the beautiful aroma and flavors from grape skins is maximized. This is one of the most important early steps in the production of premium quality red wine from Napa Valley. It is the moment in the winemaking process that imbues a newly-pressed wine with its dark color, which eventually, as a finished wine, stains your glass that eye-catching deep, dark red (that’s when you know you’ve got the good stuff).

As we near November, in the Q&A below, Maraden talks us through the last days of the 2020 harvest and all that is going on while the winemaking team swings into full action.

FFWS: What was the last official day you picked grapes in the 2020 harvest?
Kara Maraden (KM): We are still picking right now—grapes from the Lodi AVA!

FFWS: What happens in the vineyard just after the grapes have been harvested?
KM: We like to do a nice, prolonged irrigation, over 10 hours before the canopies shut down. We add in an N-P-K (nitrogen, phosphorus, and potassium) fertilizer to replace some of the nutrients that the vine uses during the season to produce fruit. Most importantly, nitrogen and potassium. Then, we hope that they go to sleep for the winter and with plenty of stored energy for bud break in the spring.

FFWS: Take us through a typical day in the life of a Cabernet Sauvignon grape during harvest—from the moment it’s plucked off the vine to the moment it ends up in a barrel.
KM: All of our estate Cabernets have a very luxurious life. In the days running up to harvest, grapes are sampled frequently for not only Brix (sugar) and acid levels but also tasted by our winemakers until a perfect balance is perceived. When we arrive at that balance, the “pick” is called and the crews get ready. We hand-pick grapes in the early hours of the morning well before sunrise. We want the berries to remain cool for when the winery opens. Each cluster is picked by a person and placed into a bin where it eventually makes its way to a de-stemmer. The clusters are carefully and gently separated from the rachis (the stem) and any berries or clusters that may be damaged are removed from the lot. The fruit goes into a tank or a barrel and begins its final journey through fermentation to become wine.

FFWS: Let’s talk about barrels. You are probably getting a load of new barrels for this year’s wines, right? What do you have to do to the barrels to prepare them for aging wine from the new vintage?
KM: While that is very much a winemaker question, I do know that there really isn’t much that you would do to a new barrel. Just a quick rinse with cool water and they are ready to go. Much more goes into preparing a previously used barrel so that it is clean and hydrated for the new vintage.

FFWS: What happens to all the discarded grape stems and crushed grapes after harvest? Is it different for red and white grapes?
KM: We try to collect everything that comes out of the presses, called pumice, and take it to one of several locations that we have on our properties. We turn the pumice and add amendments to create a wonderful compost that we then put back into our vineyards. We compost red and white pumice in the same way.

FFWS: What is your favorite post-harvest zone-out routine? How do you relax after those 16-hour days?
KM: Luckily 16-hour days are rare for me but it’s definitely a 7-day a week time of year. I like to clear my head with a good workout, a good meal, a locally fermented beverage, and a very early bedtime.

From fried chicken and caviar to BBQ and virtual tasting appointments with our engaging, savvy, and knowledgeable wine educators, there are plenty of exciting ways to experience wine country at our Foley Family Wine estates. We’re actively thinking up new and innovative ways to host guests even as we set our sights on post-pandemic times. Those times are coming!

Reservations are available via Tock, and we encourage you to visit all our Foley Family properties. Here are just a few of our highlighted tastings going on right now.

CHALK HILL

CURRENT HOURS:

11:00 a.m. to 3:00 p.m. | Open 7 days/week | By Appointment Only

FEATURED TASTINGS & SPECIALS

Fried Chicken and Caviar Chardonnay Pairing for Two
Wine Club Member Exclusive. Available Fri-Sun.
Foley Family Wines Estate Chef, Alec Graham has crafted a slam-dunk, nothing-but-net food pairing for our renowned Estate Chalk Hill Chardonnay—fried chicken and caviar.
What more could you ask for?
Cost: $112 for two people.

Tasting on the Terrace ($30 )
Available daily.
Guests can indulge in a flight of four Chalk Hill Estate wines while enjoying the stunning views of our rolling Sonoma hills and vineyards. All tasting experiences also have an option to add a cheese and charcuterie board featuring Journeyman meats, local artisan cheeses, and house-made Pinot Gris mustard. Cost: $30 per person. Wine Club Members Receive four (4) complimentary tastings and 20% off purchases. Non-wine club members receive a complimentary tasting with every TWO bottle purchase.

Harvest Basket
Wine Club Member Exclusive. Available for a limited time, while supplies last. Chalk Hill Estate has a bountiful three-acre organic garden that is currently flourishing. For a limited time, we are offering our Wine Club members (old and new) a chance to take home a basket of our daily harvest when they make a tasting appointment. The basket includes a variety of seasonal vegetables such as summer squash, zucchini, tomatoes, padron peppers, lemon cucumber, wax beans, and whatever else is in season and ripe for picking. Cost: Free! While supplies last!

RESERVATIONS AT CHALK HILL:

A MESSAGE FROM THE WINERY:

“Our guests have been delighted to return to the beautiful Chalk Hill Estate Tasting Room since reopening,” says Erikka Newton, Sr. Manager, Guest Services & Trade Hospitality for Foley Family Wines. “Our COVID-friendly, outdoor, seated tasting overlooks the rolling hills of vineyards of our iconic Estate. We provide a 90-minute reserved tasting experience, so our guests have plenty of time to bask in the sun and enjoy their experience without feeling rushed. We look forward to offering many new and exciting experiences as the restrictions continue to lighten; including our new, luxurious Estate Wine Club Lounge located at the Chalk Hill Pavilion. This space is reserved exclusively for Wine Club Members, Friday – Sunday, and will often feature live music and small culinary plates designed by our Estate Chef, Alec Graham. We enjoy highlighting the unique features of the property that make Chalk Hill so special; and the Wine Club Lounge does just that.”

LANCASTER

CURRENT HOURS:

10:00 a.m. to 3:00 p.m. | Thursday – Monday | By Appointment Only

FEATURED TASTINGS

Chef’s Culinary Enhancements
Available daily.
Like the name says, we encourage you to enhance either of our current tastings opportunities—the Estate Tasting or Hillside Cave Tour & Tasting—with a series of small share plates, as the perfect light meal to pair with our Bordeaux-style wines. Some of the items on our Chef’s Culinary Enhancements menu include Sonoma Cheese and Local Charcuterie; Estate Vegetable Crudité with yellow peppers and estate garden veggies; and a Seared Ahi Tuna served with Santa Rosa plums and Avocado Emulsion.
Costs: Estate Tasting – $40 per person; Hillside Cave Tour & Tasting – $55 per person. Menu additions: $17-$25 per plate.

RESERVATIONS AT LANCASTER:

A MESSAGE FROM THE WINERY:

“Since reopening, we’ve been fortunate to welcome back our Club Members and see many new visitors to Sonoma Wine Country and Alexander Valley,” says Elizabeth Flores, Sr. Manager, Guest & Culinary Services for Foley Family Wines.

“One of the most positive adaptations we’ve made is by offering our experiences by appointment only, which allows us to spend the time with each guest to share stories and educate them on our Bordeaux varietals. Guests have also been raving about the culinary delights that we offer as perfect pairings to our Sauvignon Blanc and Cabernet Sauvignon. If you haven’t tried our Seared Ahi Tuna or Cast Iron Hanger Steak, FFWS fans should definitely visit the winery soon.”

For all of our Lancaster Guild members, be sure to take advantage of a newly curated, limited Private Winemaker Tasting experience with David Drake. He just celebrated twenty years with us at Lancaster! To gain access to this Exclusive Members-Only tasting, please reach us by phone (707-473-3910) or email (concierge@lancaster-estate.com).

ROTH

CURRENT HOURS:

11:00 a.m. to 3:00 p.m. | Thursday – Sunday | By Appointment Only

FEATURED TASTINGS

Smokey Ridge BBQ Experience for Two
Available Fri-Sun.
Come and enjoy some fantastic smoked BBQ prepared by our Foley Family Wines Culinary Team to pair perfectly with a bottle of our phenomenal Smokey Ridge Zinfandel. Pretzel buns and a garden-fresh salad accompany BBQ dishes.
Cost: $45 per person

Tasting on the Terrace
Available daily.
Taste through our current releases while sitting al fresco! If you’re lucky you may spot our famous family of buffalo grazing on the hills.
Cost: $30 per person (waived with the purchase of 2 bottles or more)

RESERVATIONS AT ROTH:

A MESSAGE FROM THE WINERY:

“Our visitors have loved our presentation of our wine flight. We highlight each wine and give a little backstory on where the grapes come from. Each tasting comes with a few little surprises, so consider this your spoiler alert: we bring out some Estero Gold Cheese and do a fun little ‘science experiment’ with them. The plain Estero Gold Cheese pairs with our Reserve Cabernet Sauvignon, which tones down the tannins and softens the wines while the Estero Gold Cheese with the Fig Jam accompanies a surprise glass of our Smokey Ridge Zinfandel and balances the acidity and highlights the jamminess of the wine.”

SEBASTIANI

CURRENT HOURS:

10:30 a.m. to 4:30 p.m. | Seven Days a Week | By Appointment Only

FEATURED EXPERIENCE

Member Exclusive Cherryblock Library Tasting
Members Only; Offered twice daily Wednesday through Sunday. 48 hour advance reservation required. Maximum of 6 guests.
During this exclusive Members Only tasting experience, you will taste 3 historic vintages from our private Cherryblock Library, as well as the current 2017 release of the famed Cherryblock Cabernet Sauvignon. We are currently featuring the 1986, 1992 and 2011 vintages (subject to change). You will enjoy them side by side to taste the subtle differences between the wines, while learning the viticulture and history of Sebastiani and our estate vineyard. A specially prepared small plate by our estate chef accompanies this tasting.
Cost: $75 Per Person

FEATURED TASTING

Wine Tasting in our Historic Courtyard:
Join us for a sit down tasting in our historic courtyard, where you will sip through 5 of our signature wines. Charcuterie boards prepared by our estate chef using local Sonoma ingredients are available for purchase to accompany your tasting. Tastings are $35 and $40 and the tasting fee is waived with a two bottle purchase or a wine club membership. Wine Club members and sister property members receive complimentary tastings for up to four guests.

RESERVATIONS AT SEBASTIANI:

A MESSAGE FROM THE WINERY:

“At Sebastiani we are really lucky to have a large, beautiful outdoor courtyard where we can accommodate a large number of people while still maintaining social distancing and safety protocols,” says Jason Komito, Senior Hospitality Manager. “We get a lot of feedback from guests who really appreciate the effort we make to make them feel safe while still being able to provide a best in service wine tasting experience.”

LINCOURT

CURRENT HOURS:

11:00 a.m. to 5 p.m. | Seven Days a Week | By Appointment Only

FEATURED TASTING

Reserve Flight
Thursday – Monday 11AM – 5PM, by reservation only — limited to 6 people.
Embark on an intimate 90 minute hosted experience with a dedicated wine educator, while you soak up the sun and enjoy the life of leisure at Lincourt. We will run you through 5 different seasonal offerings, accompanied by a cheese and charcuterie plate prepared by local chef standout, Chef Brett Stephen and High on the Hog Catering. Pro tip: Ask your host if they have anything special off list to try…we usually have something hiding up our sleeve!
Cost: Complimentary for members; $20 for non-members; Charcuterie $20 (optional)

RESERVATIONS AT LINCOURT:

A MESSAGE FROM THE WINERY:

“At Lincourt we are very fortunate in that we have spacious beautiful grounds to spread out and really create something intimate and safe for all to enjoy, says Chase Yost, Senior Manager of Guest Services. “We have heard great feedback from our customers, some of which come back every week. Proper safety measures, social distancing and best in class service is what you’ll find here. Whether you are enjoying a hosted educational tasting or just hanging out with a bottle of Rosé, the ‘Life of leisure’ at Lincourt is very much so, alive and well.”

FOLEY ESTATES

CURRENT HOURS:

11:00 a.m. to 5 p.m. | Thursday – Monday | By Appointment Only

FEATURED TASTING

Vineyard tasting
Limited to 6 people.
Experience the terroir of our beautiful and historic vineyard nestled in the heart of the Santa Rita Hills. Set amidst the vines, guests will sample a flight featuring 5 of the most elegant expressions of Pinot Noir and Chardonnay that our vineyard has to offer. Pair it with an optional cheese and charcuterie plate for a sensory experience to savor.
Cost: Complimentary for members; $20 for non-members (1 tasting fee waived with 2 bottle purchase)

RESERVATIONS AT FOLEY ESTATES:

A MESSAGE FROM THE WINERY:

“Our patio feels like it’s own little escape, where you can relax and catch the cool coastal breeze over the hills that make this region one of a kind.”

FIRESTONE

CURRENT HOURS:

11:00 a.m. to 5 p.m. | Seven Days A Week | By Appointment Only

FEATURED TASTING

Reserve Wine Flight
Offered in 90 minute intervals. By reservation only—limited to 6 people.
Enjoy a wine flight of 5 different estate wines in a seated tasting with one of our Wine Educators in Firestone’s beautiful courtyard. Your dedicated Wine Educator will walk you through Firestone family’s story, the history behind the vineyard and our unique wine making style. We have a cheese and charcuterie option for purchase that accompanies all of our Bordeaux wines.
Cost: Complimentary for members; $15 for non-members.

RESERVATIONS AT FIRESTONE:

A MESSAGE FROM THE WINERY:

“Since reopening we have really been focused on bringing the same wine tasting experience to the outdoors!” says Jourdan Gantt Manager, Guest Services. “Our Wine Club Members are really enjoying the serene setting in our courtyard and are frequently requesting that we continue outdoor service in the future. We are practicing all social distancing protocols and making sure that all of our guests feel safe during their visit. We’ve never utilized the outdoors for tastings which is really bringing a whole new feel to Firestone and our returning guests.” ,/p>

FERRARI-CARANO WINERY

CURRENT HOURS:

10:30 a.m. to 4:00 p.m. (last seating at 2:30 p.m.) | Open Thursday through Monday | By Appointment Only

FEATURED TASTINGS & SPECIALS

Sycamore Grove Tasting
Guests are invited to sit amongst the trees in the winery’s shaded Sycamore Grove and experience the winemaker’s favorite wines paired with Italian-inspired bites. The tasting includes a flight of four, single-vineyard wines and food pairings made with fresh ingredients from the garden by the Estate Chef. Surrounded by gardens and breathtaking vineyard views, guests will feel transported to the Italian countryside.
Cost: $50 per person; $0 for wine club members.

Il Terrazzo Tasting (Traditional or Reserve)
Overlooking its vineyards and a beautiful expanse of Dry Creek Valley, Il Terrazzo is Ferrari-Carano’s outdoor patio — and the perfect place to enjoy a flight of four, hand-selected wines. Guests are invited to sip and relax while learning about the winemaking philosophy and vineyard practices. When guests reserve their tasting time, they may add an optional cheese and charcuterie board to make the experience even more memorable.
Cost: $20 per person for the Traditional tasting; $30 for the Reserve tasting; both are complimentary for wine club members.

RESERVATIONS AT FERRARI-CARANO WINERY:

A MESSAGE FROM THE WINERY:

Now part of the Foley family of wineries, Ferrari-Carano’s enhanced tastings build upon its long-standing reputation for hospitality excellence and invites guests to embrace the winery’s “Bella Vita” lifestyle. Following a soft re-opening in mid-September, the winery is now open for appointment-only tastings Thursday through Monday. “Ferrari-Carano Winery has always set a high bar for hospitality,” says Quinn Martin, who recently took the helm as the winery’s Senior Guest Services Manager. “What we’ve done is to simply incorporate more of the property into the experience, putting the stunning gardens and vineyards center stage.”

Nestled in picturesque Dry Creek Valley, Ferrari-Carano Vineyards and Winery has been home to award-winning wines, exquisite gardens and breathtaking vineyard views for more than 35 years. At the beautiful Italianate hospitality center, Villa Fiore, guests may stroll lush gardens and taste wines outside overlooking beautiful vineyards on Il Terrazzo, or on the Sycamore Grove amongst the gardens. Spanning 1,200 acres across three counties, Ferrari-Carano’s 24 certified-sustainable estate vineyards provide the grapes that go into its esteemed wines.

Lincourt Vineyards was the first winery founded by Bill Foley in 1996. Located a few miles north of Santa Barbara, California, the winery is known for its Pinot Noir and Chardonnay from the Sta. Rita Hills wine-growing region, an AVA known for its renowned cool-climate Pinot Noir and Chardonnay. The estate owes its name to Foley’s daughters, Lindsay and Courtney. Most of the wines at Lincourt are in fact named after women from the family, like Bill’s mother Zoula Nunn, and Carol Ann, his wife, including names of his daughters, grandmother, and aunt.

Grapes for these wines are sourced from two estate vineyards situated in the cool, coastal climes of the Sta. Rita Hills AVA, along with vines in the warmer, in-land Santa Ynez Valley. While Burgundian-varieties are the mainstay between Pinot Noir and Chardonnay, Lincourt also makes inky and brooding estate Cabernet Sauvignon and small-lot, cool-climate Syrah.

Diving deeper into the world of Lincourt and for some insight into guest experiences, we talked to Chase Yost, Sr. Manager, Guest Services at Lincourt.

Q: Chase, before we dive into Lincourt, what was your first job in wine?
Chase Yost (CY): My first wine job was harvest 2013 at Carhartt Vineyard (Lincourt Vineyards’ closest neighbor). Then, I landed at a full-time wine sales job working at Beckmen Vineyards Estate in Los Olivos, California. And in 2015, I decided to start my own wine business and produced small-batch wines for my Grandfather’s WWII 100th Bomb Group.

Q: How did you end up at Lincourt in 2018?
CY: I’m literally the boy next door—I grew up in the yellow ranch house directly next door to Lincourt, while in high school. I’m a fourth-generation Santa Barbara-Santa Ynez Valley native and my family roots run deep in this valley. When I was looking for a new challenge, I landed a role as the Assistant Tasting Room Manager and ran the historic Firestone Vineyards Tasting Room, our sister property. I ran Firestone for a year, and then made the transition over to Lincourt Vineyards, my old neighbor. (Life is weird)!

Q: Lincourt Vineyards was not always a vineyard, was it? And what can you tell us about the home on the property?
CY: One of the coolest facts about Lincourt is its history. The land, that once was an old valley dairy farm, now is the host of a remodeled 1926 Sears’ Craftsman Kit home. This home has been used to serve thousands of guests a year from all over the world for decades and has even been featured in a movie or two (on Hallmark Channel).

Q: What can guests expect for current experiences at Lincourt?
CY: We are currently operating outdoors in a COVID-era fashion, and providing best-in-class seated table service to our guests. Our team is doing an excellent job of providing an extremely safe environment for our guests and we’re having fun being at the vineyard and adapting.

Q: Lincourt’s Director of Winemaking is Lorna Kreutz. How would you characterize the style of wine helmed by Kreutz?
CY: Lorna is truly a force to be reckoned with. She sees wines like they are people. Each one is a different personality, a different character. Lorna produces wines of character and place. A chef never tells their secrets, but I would say her style is to produce small-lot fermentations, extracting the best of what each site has to offer. Native yeast fermentations and sustainable farming methods. Our reds showcase amazing fruit, solid tannin structure, great acid, soft mouthfeel, and a lengthy finish. Our whites show great minerality and acid with incredible precision of oak influence. Lorna is one of the best winemakers and artists in the Central Coast, and she proves it, again and again, every vintage. We’re glad she’s on our team.

Q: Tell us about the types of experiences you offer consumers at Lincourt?
CY: Covid has changed the way that we operate at Lincourt, but only in the best of ways. We provide a very safe and socially distanced setting with outdoor seated table service by reservation five days a week, Thurs-Monday. (We hope to expand to seven days a week in the near future.) A tasting consists of five (5) of our seasonal offerings, usually sprinkled by our famous Rosé of Grenache or a hidden stash of library treats. We offer tastings of wine by the glass and by the bottle. Guests can hang out under the umbrella in Adirondack chairs, get some fresh air and enjoy some Carol Ann Chardonnay in the sun with the family. We’re offering a new “bottle service picnic” experience starting this week. For a small deposit (to be used towards wine purchases) guests can bring their own picnic or purchase one of our catered offerings and enjoy a bottle on the lawn with the family or friends. We provide a large branded Lincourt picnic blanket—which guests get to keep—two Lincourt logo glasses, and a 2-hour mini-vacation with vineyard views. It’s relaxing among the vineyards at its finest!

Q: For those new to Lincourt, where should they start in terms of wines?
CY: For any first-time visitors, I recommend sitting at a table on our Veranda deck, overlooking the estate Sauvignon Blanc vines, while tasting the Sauvignon Blanc—that’s a good place to start. Sauvignon Blanc is a bright, acidic, mineral-driven staple of Lincourt, and is a super user-friendly wine.

Q: Anything we left out that you want the world to know about Lincourt?
CY: Lincourt is a pretty wild place in terms of being out in nature. From wild turkeys to weasels to crawdads to Pinot Noir and Chardonnay, we have you covered. We are located at one of the hottest sites in the Santa Ynez Valley, right on the border of Los Olivos and Solvang. The unique landscape allows us to grow some of the best Bordeaux offerings the valley has to offer, right on site. Our friendly staff is the best in class and we aim to educate and teach each person who visits, something new. We encourage all to experience ‘the life of leisure at Lincourt,’ and to expand and explore all that the Foley Food & Wine Society has to offer.

Shop Lincourt Wines and Plan Your Visit Now.

Most of us associate rosé with summer, but with the summer season in the rearview mirror, it begs the question: can I keep drinking my favorite rosé wines? Even though it’s time to embrace fall and your favorite holidays like Thanksgiving, National Zinfandel Day, Halloween, and Merlot Month, we’ll be keeping pours of pink wine flowing.

And while this will certainly be a holiday season for the record books, your wine-drinking life should bask in the usual and normal with wholly acceptable larger-than-normal pours.

While you may be excited to pull out those full-bodied reds from your cellar, don’t retire your rosés just yet. Consider that rosé is not only the perfect aperitif, it also offers the kind of vibrant acid lift that makes it extremely food-friendly—a palate cleanser after each and every bite. So, even though the sun sets earlier and the heatwaves are (hopefully) long gone, rosé is just as good in colder weather as it is in hot weather.

Here’s a list of our eight favorite rosés to enjoy now and throughout the fall season.

2019 Banshee Rosé, Mendocino County
For under $30, the 2019 Banshee Rosé should be one of your go-to rosés this season. Earning an impressive 91 points from Wine Spectator, this rosé has bright flavors of “juicy cantaloupe and honeydew melon”, highlighted by “a touch of Meyer lemon.” The lively acidity in this delectable, crisp rosé pairs effortlessly with seasonal fish and salads, but is also a perfect partner to fall barbecues.

2019 The Four Graces Rosé of Pinot, Dundee Hills
It’s no secret that pinot noir and the Thanksgiving turkey are a classic pairing, but what if your guests prefer pink and white to red? Wow them with the 2019 Four Graces Rosé of Pinot Noir. This wine displays classic influences of the pinot noir grape with aromatics of fresh picked strawberries while dazzling with nuances of Meyer lemon and soft minerality followed by notes of crème fraîche developed by aging in French oak.

2019 Ferrari-Carano Dry Sangiovese Rosé, Sonoma County
New to the portfolio (and the FFWS website) is Ferrari-Carano which makes a stunning Dry Sangiovese Rosé on top of their iconic Chardonnay and Fumé Blanc. This Rosé, with its characteristics of fresh-picked strawberries, Maraschino cherries, cranberries, pomegranate, and a subtle touch of blood orange, is an ideal choice for pairing with a wide variety of food. Try matching this wine with Moroccan couscous, melon, and prosciutto, or fresh cheeses (chèvre, goat, and brie).

2019 Kuleto Estate Rosato, Napa Valley
A fun wine holiday that lands smack in the middle of the fall season is National Zinfandel Day on November 18, 2020, and is widely celebrated by red Zinfandel enthusiasts everywhere, but it’s also an excellent day to try something new and pop open a bottle of Zinfandel Rosé. While the composition of the varieties used in the Kuleto Rosato varies year to year, for the 2019 vintage, winemaker Gio Verdejo (also winemaker at Foley Johnson), went with 100% Zinfandel. With flavors of Granny Smith apples, sweetened grapes, and orange blossoms, this wine is fantastic to drink on its own or to pair with those extra Starburst candies you’ve collected from Halloween.

2019 Sebastiani Rosé, Carneros
Known for its cool, foggy climate, the Carneros appellation is an ideal location for growing Pinot Noir. Made with 100% Pinot Noir grapes from this AVA, the 2019 Sebastiani Rosé displays fragrant aromas of freshly-picked strawberries, melon, and delicate rose petals. To preserve the distinct characteristics of the variety, this wine was aged 100% in stainless steel with the intent of creating a fresh, crisp rosé ready to be sipped solo or with charcuterie.

2017 Chalone Vineyard Estate Rosé of Pinot Noir, Chalone AVA
On those warmer fall evenings, uncork a bottle of the Chalone Vineyard Estate Rosé of Pinot Noir and sip away while watching the autumn sunsets. The 2017 rosé offers a gorgeous bouquet of juicy watermelon and raspberries while enticing flavors of strawberries, minerality, and a hint of zesty lime linger on the palate.

2019 Foley Johnson Rosé, Rutherford, Napa Valley
Fortunately for wine lovers and fall fanatics alike, October is deemed as Merlot Month, which makes it perfect for enjoying Merlots that you’ve been saving in your cellar for a rainy day (quite literally); however, if you’re like us, you’ll see that as an excuse to crack open a bottle of rosé made with Merlot grapes. The 2019 Foley Johnson Rosé is made from 86% Merlot and 14% Zinfandel. While it is a dry style of wine, the Zinfandel adds spice flavors and sweet strawberry notes to balance out the fleshy, plum-like quality from the Merlot. >> BUY NOW 2019 Firestone Vineyard Rosé, Santa Ynez Valley The 2019 Firestone Vineyard Rosé is a show-stopping Merlot-dominant blend, aged entirely in stainless steel, delivering fresh, vibrant flavors of red cherries, lemon zest, roses, and Mandevilla flowers (reminiscent of a gardenia) followed by a lovely, bright acidity that pairs wonderfully with turkey sandwiches topped with Thanksgiving dinner leftovers.

2019 Firestone Vineyard Rosé, Santa Ynez Valley
The 2019 Firestone Vineyard Rosé is a show-stopping Merlot-dominant blend, aged entirely in stainless steel, delivering fresh, vibrant flavors of red cherries, lemon zest, roses, and Mandevilla flowers (reminiscent of a gardenia) followed by a lovely, bright acidity that pairs wonderfully with turkey sandwiches topped with Thanksgiving dinner leftovers.

Lancaster winemaker David Drake took a very brief break from his harvest work to answer a few questions about his background and the portfolio of wines he oversees at this remarkable Alexander Valley estate in Sonoma County.

Incredibly, Drake has been the winemaker at Lancaster for two decades. He was born in Millbrae, California, but raised in Alexandria, Virginia, and his dad was the Head of Regulatory Enforcement for the Bureau of Alcohol, Tobacco and Firearms. Talk about a big job, and one that would have exposed the young Drake to the rules and regulations of an industry he would eventually join.

As a young man, Drake also met Ernest Gallo, which left an impression on Drake. “I was impressed by what he accomplished in his life and the effect it had on an entire industry,” he says. And today, Drake is making his own mark on the legacy of winemaking at Lancaster.

FFWS: Equipped with a degree in the Fine Arts from Sonoma State University, you joined Lancaster as an intern in 2000. What were you doing in the intervening years after graduation in 1996, and what led you to wine? 
DD: I worked various printing jobs during and after college including printing wine labels. During a time in between jobs, I realized that there was a wine industry in Sonoma County. I took the position as Harvest Intern at Lancaster just to see a harvest up close. I had no intention of making a career out of it. I think the beauty of the property, the people I’ve worked with, and the ever-changing seasonal aspect of winemaking has kept me here.

FFWS: You learned everything about winemaking on the job, right? But who would you credit as your mentors? 
DD: Correct. I’ve learned all I know about winemaking here on the Estate. While I’ve learned something from all of the previous winemakers I think the time spent with David Ramey while he was a consultant here had the biggest impact winemaking style we have today.

FFWS: This is your 21st harvest at Lancaster! How is it going?
DD: Overall it’s going OK, all things considered. I’ve come to realize there is no such thing as a normal harvest and each year has its challenges. We learn from those challenges and will be better prepared for what comes next.  

FFWS: What’s the easiest-drinking wine you make and what is the one that Lancaster fans should plan to cellar for the long haul? 
DD: The Samantha’s Sauvignon Blanc is an easy one but as far as the reds go I think the Sophia’s Hillside Cuvee is a nice everyday wine. While it ages just fine, it’s made to drink young. Certain vintages of the Estate Cabernet Sauvignon are the ones to cellar. Most recently I think the 2017 Reserve 100% Cabernet Sauvignon [for Wine Club members] is the one to hold on to. It should age extremely well.

FFWS: Any new wines in the pipeline you can tease? New concepts? 
DD: The Reserve series of 100% varietal specific wines are always fun ones to make. For 2018 we will be back to Malbec which has proved to be a favorite.  

FFWS: Anything we left out that you want the world to know about Lancaster? 
DD: I would just encourage people to make a reservation and come visit Lancaster. To see the vineyards, winery, and caves where the wines come from really tell the story better than I can. 

Plan your visit to Lancaster and shop the portfolio of wines.

As part of our ongoing series of Q&As with Foley Family wine country personalities, we recently spoke with Jourdan Gantt, Manager of Guest Services at Firestone Vineyard in Los Olivos, California, in the Santa Ynez Valley. 

Gantt may not have studied wine during her college years (she was a psych major!), but found her calling and passion for it. She indulges us with the details of her transition from Psych major to wine aficionado, her most memorable wine trip, favorite wine book, and much more.

She brings enthusiasm and excitement to Firestone that only real passion can inspire, which you can see should you visit the winery on an upcoming lazy weekend afternoon (or weekday for a quieter wine tasting experience). The tasting room is currently open Thursday-Monday from 11:00 a.m. to 5:00 p.m. by appointment. 

If you should visit in the near-future, and Jourdan happens to be on-site, be sure to say hello and let her know that you read all about her right here on the Foley Food & Wine Society blog.

Q: Jourdan, you studied Psychology at the University of Colorado Boulder, so how did you get into the wine biz? 

Jourdan Gantt (JG): My dad always said that once I earned my Bachelor’s degree, I could do whatever I set my mind to. So, after graduating from the UC Boulder, I jumped into a career with Crocs, Inc. After five years in management at Crocs, working in California, Colorado, and Arizona, I decided I wanted to live closer to family and took on a job working with Lululemon in Santa Barbara. In 2011, my dad moved to the Santa Ynez Valley—which is where I was first introduced to wine. 

Q: And you got bit by the wine bug?

JG: Exactly! When I wasn’t working, I was out exploring the vineyards and tasting rooms throughout the valley. I discovered a real passion for wine, had a good palate, and was ready to move on from retail. 

Q: What was your first wine country gig?

JG: In 2016, I took my first part-time role at Pence Winery in the Sta. Rita Hills, where I dived into wine education learning about our American Viticultural Areas (AVA’s) and Burgundian-inspired wines. It was exciting and I decided to make it a full-time gig. In the spring of 2018, I started working at the Firestone Vineyard tasting room and after a year was promoted to Assistant Hospitality Manager at Foley Estates where I was re-introduced to the Sta. Rita Hills! This past July, I was promoted to Manager of Guest Services at Firestone—back to my old stomping grounds! I couldn’t be happier to be back.

Q: Do you hold any wine certifications? 

JG: In 2019, I attended the WISE Academy course where I received my Tasting Room Professional certificate. My biggest take away from the course was the “Hear, Smell, Taste” experience. I was blown away by how certain aromas can actually alter the taste of a beautiful wine. We “nosed” a variety of herbs and spices—some elevated the wine while others completely muted it. In the upcoming months, I will be taking the WISE Tasting Room Management course, and, when I can make time, I’m aiming to gain my Sommelier Certificate.

Q: Two-part question! Part One: What is your favorite wine book? Part Two: Favorite fiction or non-fiction book?  

JG: I am a huge foodie and I absolutely love to cook. Currently, I’m reading “Food and Wine Pairing: A Sensory Experience” by Robert J. Harrington because truly finding the perfect pairing is such a fun challenge. My boyfriend and I have about 180 bottles in our current collection, so we are always opening something new, and looking for fun dishes to pair with the wines. My absolute favorite author is John Grisham and his book “The Innocent Man,” which I highly recommend.

Q: Finally, bring it back home to Firestone. For those who are just discovering this label, what is the best first wine to try? 

JG: Our Chairman’s Series Merlot is my absolute favorite year over year!  Also, you can’t go wrong with our Chairman Series Cabernet Sauvignon or Lineage (a Bordeaux blend). The 2015 is drinking beautifully right now, and the 2016s are beginning to open up wonderfully. One of these wines goes out in our Wine Club shipments and they are always a Wine Club favorite.

Shop Firestone Vineyard Wines or Plan Your Visit Now.

We’ve got The Beatles stuck in our head. Instead of “Here comes the sun,” we’re singing, “Here come the grapes, little darlin’…” Harvest began last month, and since we last chatted with her, Kara Maraden, Director of Viticulture at Foley Family Wines, has been incredibly busy.

No doubt by now, FFWS members have seen the headlines coming out California and the Pacific Northwest concerning the fires. We count our lucky stars for all the incredible first responders and brave firefighters who do everything they can to save communities and lives.

The conditions (on top of the pandemic) create challenges for harvest workers, but there’s good news for grapes: they are truly resilient. One way to know if the grapes you’re harvesting are in good condition is to do something called a “micro-ferment,” which is to take a few bunches of grapes off a vineyard that you’re planning to harvest soon, and in small plastic bins, make wine from just those bunches.

The fermentation lasts a few days, and once it is complete, the newly-crafted (tiny batch) wine can be tasted and analyzed for any issues. So, knowing how busy Kara is, we’re glad she could give us any update!

In the Q&A below, Maraden gives us the latest scoop on harvest 2020.

FFWS: When did harvest officially begin?

Kara Maraden (KM): Monday, August 17, was our first harvest date this year! We picked some Merlot for rosé and some Sauvignon Blanc in Rutherford. 

FFWS: What is a typical day like for you during harvest?

KM: I spend a good bit of my time in the office these days watching the fruit come in through our harvest software. We have sophisticated scales in our wineries and in the field, all hooked up to laptops so that everything we weigh can be kept track of in the cloud. I can then see everything that is being picked across three states in real-time. Far from my early days in viticulture when I was out there all night as a weighmaster or picking leaves out of bins! 

FFWS: The last few weeks have seen unusual weather and heat spikes. What do you do in the vineyard to mitigate the sudden rise in temperatures?  

KM: When an extended heat spike is forecasted, we try to make sure that the vines have been watered well, giving them the upper edge during any heat spell. 

FFWS: As grapes come in from the vineyard to the winery, what do you need to do for the vineyard right after the grapes are gone from the vine?  

KM: We will water for an extended period of time and add a post-harvest fertilizer to this water. This is so that we can replace some of the major N_P_K (nitrogen, phosphorus, and potassium) that goes out with the crop and this season’s canopy.

FFWS: You work with the California Sustainable Winegrowing Alliance, and all your vineyards and wineries are Certified California Sustainable. What are some of the protocols that you are required to follow to maintain membership and certifications? 

KM: The CSWA holds us to a standard of sustainability in our vineyards and our organization. We have to keep track of our water and nitrogen use, we can’t use certain pesticides, and we have to take care of our watersheds. We have to do an audit and have continual improvements every year.

FFWS: What should we be drinking right now in honor of your hard harvest work?

KM: How about a pinot noir, like The Four Graces, or Cabernet from any of our FFW labels? We’re just about ready to start harvesting grapes for red wine production, so that should be the wine in your glass!

In honor of International Grenache Day (September 18), we wanted to answer some commonly asked questions about this lesser-known varietal.

WHAT IS GRENACHE AND WHERE IS IT COMMONLY PRODUCED?

Grenache is a grape variety grown primarily in France’s Southern Rhône, the Languedoc, and Roussillon, as well as in Spain (where it’s known as Garnacha), throughout Australia and the United States. It’s also grown in Italy’s Sardegna where it is known as Cannonau. It produces both red and white wines. We don’t see it too often in the United States making it an interesting variety to add to your wine cellar.

WHERE DID THE GRENACHE (GARNACHA) GRAPE ORIGINATE? 

In 2018, a Wine Enthusiast article titled “Garnacha Goes Global: A Variety on the Rise” reported that Grenache is one of the most widely planted grape varieties in the world. Enthusiast’s focus on Spain was intentional because Spain is thought to be the ancestral of this grape. “The magazine reported that Spain’s Cariñena—about three and a half hours west of Barcelona—is “considered both the grape’s birthplace and spiritual home,” where optimal growing conditions, like plenty of heat, allow it to thrive. “The warm, well-drained soils that would fry the delicacy right out of Pinot Noir, allows for the best concentration of flavors and aroma in Grenache.”

WHAT ARE THE CHARACTERISTICS OF GRENACHE?

In general, Grenache is known to have strong aromas of red fruits such as ripe strawberry, cherry, and raspberry with hints of baking spices, black pepper, and herbs. The 2017 Foley Sonoma Old Vine Grenache displays some of these classic characteristics with its enticing flavors of bright raspberry, red cherry, and hints of white pepper that complement its smooth, spicy finish. This variety is bold with high alcohol and soft tannins, but when produced correctly, Grenache has a delightful acidity that makes it a great wine to pair with food.

IS GRENACHE EVER BLENDED WITH OTHER GRAPES? 

Grenache can be made into a 100% varietal wine, of course, but it’s commonly blended with other varieties to smooth out the tannins and lower the alcohol levels. It’s typically blended with Syrah and Mourvèdre to make a blend called GSM (Grenache, Syrah, and Mourvedre). GSM blends are produced globally, but are extremely popular in France’s Rhone Valley, where it tends to shine—  often blended with Cinsault and Carignan. In Spain, Garnacha-based wines are produced in Priorat and Campo de Borja. While most bottlings are red, some producers make white and rosé renditions—including a few of our own like Foley Estates, Lincourt, and Chalone.

WHAT PAIRS WELL WITH GRENACHE?

Pair this variety with grilled meats such as beef, chicken, and pork, but due to the typical spiciness in Grenache, it’s also incredible with mild Asian dishes containing cumin and other baking spices. From smoky barbecue to softer cheeses (we recommend Taleggio) and even the Thanksgiving turkey, there’s always a place for Grenache in your wine glass.

Grab a bottle or two from the FFWS Grenache collection because this is a variety you’re going to want to try if you haven’t already!