Robert Young Estate Custom Magazine

INSIDE

The best of Sonoma County living

Taste

Stay and Play

Gift Sets

Farm to Table

Bob’s Burn Pile

NEW RELEASES

Retail Price: Club Price:

$62.00 $49.60

2012 BIG ROCK BLOCK CABERNET SAUVIGNON

2013 BARREL SELECT CHARDONNAY

“A MOUTHFUL OF RIPE dark fruit with the intensity your palate demands of a Cabernet Sauvignon.

Big aromas of ripe plum and Black Mission fig. Layered flavors of blueberry pie, cardamom, and Molé. Rich, well-balanced and fruitforward, our 2012 is reminiscent of the 2009 vintage - about which we still wax poetic. This Big Rock Block Cabernet stimulates your senses, inviting you to savor the long, lingering satin finish. The softer tannins give permission to enjoy this wine immediately, but the 2012 vintage will be one you’ll want to return to after 5-7 years for a true ‘this is why I cellar wine’ experience.”

– Kevin Warren, Winemaker

“AWAKEN YOUR SENSES with our 2013 Barrel Select Chardonnay.

From the moment the cork pops, you can’t help but feel the anticipation.

Eighteen carat gold swirling in your glass. Aromatics of ripe peach and toasted almonds tingle the olfactory.

Taste buds awakened with flavors of guava, mango, lemon peel, nutmeg, and toasty oak. Complex layers of decadence that give way to a sensational velvety mouthfeel. We aged this vintage in twelve Seguin Moreau French oak barrels, which are worthy of a placement on our label.

Luxury at its finest, but then again, we think you deserve it.” – Kevin Warren, Winemaker

APPELL ATION: ALE XANDER VALLEY, SONOMA COUNTY

APPELL ATION: ALE XANDER VALLEY, SONOMA COUNTY

VA R I ETA L : 9 3 % C A B E R N ET SAUVIGNON, 4% MERLOT, 3% PETIT VERDOT

VARIETAL: 100% CHARDONNAY, ROBERT YOUNG CLONE #17

AGING: 26 MONTHS IN 100% FRENCH OAK; 40% NEW HARVESTED: OCTOBER 20-29, 2012

Retail Price: Club Price:

$49.00 $39.20

BOTTLED: MARCH 4, 2015 ALCOHOL: 14.5% PRODUCTION: 643 CASES

W W W. RY EW.COM 707.431.4811 INFO@RYEW.COM Tasting Room Hours: Daily from 10:00 A.M. to 4:30 P.M.

AGING: 15 MONTHS IN 100% FRENCH OAK; 100% NEW HARVESTED: SEPTEMBER 14, 2013 BOTTLED: JANUARY 14, 2015 ALCOHOL: 14.7% PRODUCTION: 290 CASES

Contents 4 TASTE 6 STAY AND PLAY Valette Healdsburg

Publisher

Left Coast Marketing Editor Dan Chapin

Creative Designer Maria Ayala Alicia Connell Features Elizabeth Cosin Drew Damskey Tanya Seibold Photos Dan Chapin Leigh Wachter

Honor Mansion

8 NEW RELEASE GIFT SETS 10 GENERATIONS 12 FARM TO TABLE 15 BOB’S BURN PILE Choose Fabulous Gifts

Robert Young Estate Family History

“Leading the Way” with Bellwether Farms

Futures Offering January 2016

Sales Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 (707) 479-5385 www.leftcoastmarketing.com

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Taste | Valette Healdsburg |

Local and Authentic

By Tanya Seibold

They say timing in life is everything.

And that couldn’t be more true for Dustin Valette and his brother Aaron Garzini of the new Healdsburg restaurant Valette Healdsburg. Opened in early spring 2015, the serendipitous journey for the two has culminated in a sophisticated and welcoming 50-seat space that has been recently renovated from the former Zin Restaurant & Wine Bar to the now stylish eatery, specifically created by the brothers to spotlight local artisans from both the food and art worlds.

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“When my brother and I started out years ago working alongside each other in restaurants here in Sonoma County, we both knew we’d have a place together someday,” says Dustin. “It’s always been our dream. Opening Valette in the building which was originally owned by my great-grandfather, makes it all that more meaningful.”

After working in Napa, Los Angeles, New York, Las Vegas and Europe under some top-notch talents such as Thomas Keller and Charlie Palmer, Dustin was eager to

Taste | Valette Healdsburg |

put down roots again in the town where he grew up.

well. All the food that comes through the door is from someone I personally know. Our eggs come from a local grape grower who just happens to have chickens that lay amazing eggs; we make all of our own charcuterie....even the coffee we serve comes from a small, local roaster.

My other brother did all the metal work in here and we found this awesome wood artist in Mendocino to build our bar top and tables from old Redwood trees. I want everything in here to feel like it was touched by human hands, not mass produced in a factory somewhere.”

When creating their wine menu, Dustin and Aaron “While working on another restaurant project here in (who runs front of the house operations) were deliberate Healdsburg, we got word on a Friday that it just wasn’t in choosing wines that also convey a sense of place. The going to work out due to some serious construction issues,” he said. “By total coincidence, Jeff & Susan (Mall; majority of the list focuses on Sonoma and Mendocino County wineries with a small selection of Old-World owners, Zin Restaurant) producers to round out the approached me the following Monday with the opportuni- “ I want everything in here to feel offerings. ty to buy this place. I didn’t “I look at wine and food like it was touched by human even have to think about it. I pairing as creating harmony signed the papers and bought for a dish. The wine should hands, not mass produced in the building on Tuesday, then be a stand-out on its own and opened 48 days later.” a factory somewhere.” again, convey a sense of place, but when you drink it with The menu is seasonally driven –Dustin Valette the food, it should balance and inspired by Dustin’s out all the flavors and elevate unwavering commitment the whole dining experience. to using the highest quality My brother and I make a couple hundred cases of wine ingredients. He sources from small, local purveyors here so I know first-hand how rewarding it can be to see in Sonoma County and works closely with his team to someone enjoying a great glass of wine with a great plate present pure food done simply and deliciously. of food.”

“I want to create a sense of place—keep it local and Valette Healdsburg is open for dinner daily from authentic. Everything we do stems from a passion to make people happy when they eat our food. We provide 5:30-9:30pm. Lunch is served from 11:30am-2:30pm a canvas for cooks, servers and artisans to showcase their Friday through Sunday. Reservations highly recommended. Book on Open Table or call 707-473-0946. talents to our guests,” Dustin said.

“I’m not trying to appeal to the masses. I believe in mastering a few things and then doing them really

More info: www.valettehealdsburg.com

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Stay and Play | Honor Mansion |

HONOR MANSION: EVERYONE IS A VIP

T

wo decades ago, Steve Fowler was on a plane coming home from a business trip when he read a story in the inflight magazine about a couple who quit their corporate jobs and bought a bed and breakfast.

The article struck a chord with Fowler, who at the time was a sales manager for Nestle, a job that required almost weekly trips away from his home and family in Santa Rosa. When he got home, he mentioned the article to his wife, Cathi.

“We can do this,” she remembers him saying. And that’s exactly what they did.

Within a year, the couple found and purchased a property in Healdsburg just a few blocks from the famous downtown Plaza. They began a renovation to what they would eventually dub the “Honor Mansion” after a relative of the family who originally built the house.

all over the world – including a one-time Senator Barack Obama and his wife, Michelle.

Nearly twenty years later, the project the couple embraced with gusto has turned into a 13-room resort property hidden away on a side street in wine country that has become a popular destination for people from

The Fowlers are full-time innkeepers now with a passion for service and a drive to make everyone who comes through their 19th century home happy to say they slept there.

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Stay and Play | Honor Mansion |

“Steve tells everyone who comes to work for us that our goal is to under promise and over deliver,” says Cathi who, like her husband, knew almost nothing about owning a bed and breakfast when they bought the property in 1994. “We try to be very clear about what we are and we make every effort to make everyone who stays here feel welcome. We treat all of our guests the same. When someone calls and says ‘these people are VIPs’ I tell them that everyone who says here is a VIP to us.”

The Fowlers say the whole process of turning what was a private home into an inn took a lot of elbow grease and a little bit of luck. The week after bringing up the idea, Steve left for another business trip and Cathi called her realtor to start what the couple thought would be a “three-year plan,” according to Cathi.

“But when I called, she said she had the perfect property,” Cathi said. “I looked at it on a Friday and then Steve looked at it when he got back from his trip. It all happened much faster than we anticipated.”

The Fowlers went forward with the purchase and Steve kept his job while the couple began renovations, with the goal of updating without losing the historical look and feel of the building. Originally built by a man named William Butcher in 1883, it remained in the family until 1990 when it was sold to the couple who eventually sold to the Fowlers in 1994.

Honor Mansion was opened as a 5-room inn about a year later with about two acres of grounds, but over the years the couple expanded and added rooms in outer

A 13-room resort property hidden away on a side street in wine country has become a popular destination for people from all over the world – including one-time Senator Barack Obama and his wife, Michelle. buildings and in the old water tower. Now the 13 rooms sit on a four-acre property that includes a pool, two competition bocce ball courts, a basketball court, tennis court, croquet field and even a PGA putting green.

While it’s situated in the heart of downtown Healdsburg, it has the feel of being in the middle of a sprawling rural wine country property.

“We have people come in all the time and are just amazed at how much it feels like getting away from the hustle, even though we’re so close to downtown,” said Cathi. “It’s something we focused on.”

But even with all the amenities, which include complementary breakfast and afternoon snacks, it’s the personal touch that guests most mention in online reviews of their stays at the Honor Mansion. The Fowlers mingle with guests and make sure everyone is welcomed to their room with a bottle of wine and a personalized note.

“It’s not a job, it’s a vocation,” said Cathi. “We feel so lucky to be doing this and we live and work in paradise.

I mean if you can’t love all of this, there’s no reason to do it. And we really do love what we do.”

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NEW RELEASE GIFT SETS

This year, share your good taste in great wine.

Send a Robert Young Estate Winery gift.

Collector’s Set Be the gift giver that sets the bar for thoughtfulness and good taste. The Collector’s Set showcases our 2012 Big Rock Block Cabernet and 2012 Merlot—two of our most versatile and enjoyable reds from a vintage that is certain to be admired for years.

2012 Big Rock Block and 2012 Merlot $129 Retail / $91.20 Scion Club

Order any of our gift packs and add a Robert Young Estate Winery gift of your choice at no additional cost.

Cooking Spices

Winter White Duo What’s white, sparkling and more exciting than diamonds? Our Winter White Duo! Featuring our cellar exclusive Blanc de Blancs Sparkling and our signature Chardonnay, this gift set will be the shining “Oh My, You Shouldn’t Have” moment of the season.

2013 Alexander Valley Chardonnay and Blanc de Blancs Sparkling Wine $87.00 Retail / $57.60 Scion Club

Estate Classic Keep it classic with two of our most popular Estate wines, the 2013 Chardonnay and 2012 Merlot.

Both bottles showcase authentic Alexander Valley wine. This Estate Classic is sure to win the hearts and palates of anyone who receives it.

2012 Merlot and 2013 Alexander Valley Chardonnay $109 Retail / $75.20 Scion Club

Wine Glass Cover

Cutting Board

Apron

Corkscrew

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NEW RELEASE GIFT SETS

Wineaux Gift Set The Wineaux Gift Set is for the true food and wine fan who not only appreciates good wine, but also culinary delights. A bountiful gift with our classic combo of Estate Merlot and Signature Chardonnay as well as great accessories to make entertaining a little more exciting. $143 Retail / $114.40 Scion Club

Corporate Gifts

Looking for a stand-out way to say “Thank you for your business,” “Congratulations,” or “Job well done”? Your clients, business associates, and employees will know how much you appreciate them when they open one of our estate wines.

Individual Gifts

Forget the crowds and cookie-cutter gifts! This year, indulge family and friends, near and far—without leaving the comfort of your home. We’ll make your shopping easy and they’ll think you spent a lot of time and effort looking for this perfect gift.

Send a Robert Young Estate Winery gift • Choose from our pre-selected gift sets or create your own • Personalize your gifts with a complimentary note card • Use your Scion Club discount to receive 20% off each order • Send winery exclusive and limited production wines

Call us at (707) 431-4811 or email info@ryew.com and we will be glad to find the perfect gifts that meet your specific needs.

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Robert Young Estate Family History T

he scions of Robert Young are descendants of a long line of farmers. Through six generations of cultivating the same land, from wheat, to cattle, to prunes and now wine grapes, the Young’s have shown a dedication to the preservation of the land and the vision to be pioneers and innovators.

Peter, grandfather of Robert Young, came west in search of gold, but saw the real value and wealth that grew on top of California’s golden hills. He settled the family ranch southeast of Geyserville in 1858. He and his wife, Rachel, were key contributors to the building of the community of Alexander Valley. The family tradition of quality agriculture began with Peter, but was advanced by the next generations. Prune orchards were a playground where the Young children learned the importance of work and an appreciation of the land. Robert saw the potential of the emerging wine industry and planted grapes in 1963, the start of Robert Young Vineyards.

He kept some orchard, a place for his children to grow and learn as he had, but gradually converted most of the prunes to vines.

Robert’s and his first wife Gertrude, expanded the Young property, which today has over 300 acres of vineyard. The rolling foothills provide perfect conditions for the cultivation of Bordeaux varieties and the bench land is ideal for Chardonnay vines. Nine complex soil types and diverse climate zones complement the extreme attention to detail that distinguishes the family farm. As stewards of the land, Robert Young Vineyards is proud to be certified by the California Sustainable Winegrowing Alliance. The Young family has always believed that, “A farmer’s footprints are the best fertilizer.”

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Joann, susan, jim and fred, the scions of Robert Young, believe their role is to keep this story moving forward.

As they carry on their father’s commitment to excellence, they continue the family legacy of building for the future while remembering the past. “The creation of the winery is a result of dad’s years of hard work. He is our foundation!” said JoAnn. Robert Young Estate Winery is an extension of the family philosophy and honors their proud farming tradition.

The scions were brought up to cherish the family ranch and vineyard and so were their children and grandchildren.

The fifth and sixth generations are now taking their place in a respected wine industry dynasty and aiming to leave their own mark. They are driving tractors, pouring in the tasting room and working in the cellar and hospitality. This involvement translates to an awareness of their responsibility for the Young legacy.

They are excited to continue the farming tradition and write their own narratives in the family history, paving the way for the dreams of future generations.

In the words of robert young, “I hope that what we have now will never be abused; that future generations will treat the land well and understand that by being generous, the land will continue to grow whatever we wish for it to grow.”

We invite you to create your next celebration with us at Robert Young Estate Winery

Kelly Matthies kmatthies@milestoneeventsgroup.com 707.833.7340

Farm to Table | food + business |

LEADING THE WAY ARTISAN CHEESE MAKER GAINS WORLD RENOWN

By Elizabeth Cosin

they began doing cow milk cheeses, including a signature aged Carmody, Fromage Blanc, Crème Fraîche, Ricotta, and Crescenza.

O

or something that leads or shows the way to the future. nobody really knew how prescient that name would be.

They started raising small herds of sheep and making artisan cheese before farm-to-table became as important to wine country as grapes. Now almost 30 years later, the Callahan family still looks back with surprise at how much they got right about the future, without even trying to predict it.

“We never felt like we were setting any trends,” said Liam Callahan, owner and cheese maker of the awardwinning farm.

“We had no real sense we were at the cusp of any kind of movement.”

In truth, the cheese making for which Bellwether has become known throughout the world began almost accidentally when a friend of Liam’s mother was admiring their new farmland and made an innocent suggestion.

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Farm to Table | food + business |

A LL THESE YEARS LATER, IT’S STILL A FAMILY A F FA I R “He was from Syria and he was visiting my parents on the farm,” said Liam. “He said everyone in Syria milks their sheep.

Up to that point, we didn’t really know you could even milk a sheep.”

if they would share their expertise.

“I would go to the local markets where they would have these mobile cheese trucks and just ask them for labels,” he said, adding the labels

Cindy, who started the farm nurse, had gotten sheep to help keep the grass from overgrowing.

Now, here was a friend suggesting they milk them and use the milk to make cheese. She called Liam to see if he wanted to come on board to help.

Liam was in political economy at Berkeley and ce jobs all his peers were heading for.

An avid camper and outdoors man, he thought his mom’s crazy idea sounded like fun. Not that he knew a thing about cheese making.

“None of us knew what we were doing then,” he said. “It’s been an ongoing process, you really never stop learning.”

“It was a powerful experience,” he said. “At the end of the trip, I was exhausted but it was the best kind of education.”

Now, Liam oversees one of the most respected small-scale cheese making operations in the country, known for its sheep milk products, including yogurt, Ricotta, San Andreas from raw sheeps milk, Pepato, also a raw sheep milk spiked with peppercorn. A making cheese from sheep milk, they began doing cow milk cheeses, including a signature aged Carmody, Fromage Blanc, Crème Fraîche, Ricotta, and Crescenza.

“Our goal was always to make cheese we liked to eat and hope that it resonated with others,” said Liam. would have the address of the farms where the cheeses were made.

e Callahans spent those early years just trying to learn the ancient art of cheese making, not only by trial and error but by attending classes and consulting experts.

“We would drive around until we found the place and then introduce ourselves and explain what we were doing. I would just ask if I could come the next day and see what they were doing.”

Liam took two week long trips to Italy without any plans except to hit up local cheese makers and ask them

Liam said he’d show up the next morning and work alongside the cheese maker, taking in as much as he could.

lambs to local restaurants and their cheeses have been staples on some of the best menus in the Bay Area since they began making it in the early 90s.

All these years later, it’s still a family operation in 1996. In truth, that’s one big reason for Bellwether’s success.

“Humans have been making cheese for centuries and very little has changed,” said Liam. “Our goal was always to make cheese we liked to eat and hope that it resonated with others. We started out just seeing if we could do this. It was a challenge.

We never thought it would turn out like this.”

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Classic Pairings Barrel Select Chardonnay Carmody—This cheese has great milk flavors like butter. The creamy texture also allows it to coat the palate and soften harsh tannins found in big reds. We have found our favorite combination to be with barrel-fermented Chardonnay. It is like a double dose of goodness.

Alexander Valley Chardonnay St. George—Made with heat treated cow's milk this classic Sonoma County cheese is made and aged for up to one year by the Matos Family is Santa Rosa. St. George, modeled after a similar cheese in the Azores, is nutty, creamy and mildly earthy. Pairs well with light to full flavored white wines.

Area 27 Chardonnay Above and below: The making of Crescenza, a cow milk cheese.

Honey Bee—Made with pasteurized goat's milk from a cooperative of dairies in the Netherlands this cheese is famous for its honey flavor. Honey is mixed into the milk prior to shaping and aging the wheels. The result is creamy, sweet and delicious. Pairs with mineral and tropical flavors in white wine.

Merlot Piave—Made with raw cow's milk from a cooperative of dairies just outside of Verona, Italy. Piave is aged for two years and has a nutty dense full flavor and a crumbly hard grating texture reminiscent of Parmiggiano Reggiano.

Piave pairs well with white wines and light to medium bodied red wines.

Cabernet Franc Gruyere—Made with raw cow's milk from a cooperative of dairies in the Swiss Alps, this Gruyere is aged for two years. Gruyere is rich nutty and boasts hints of chocolate and caramel. Gruyere pairs well with medium to full bodied red wines.

Bob’s Burn Pile Cabernet Mt. Tam—Made with pasteurized organic cow's milk and aged two months. Mt. Tam is made and aged by Cowgirl Creamery in Pt. Reyes, California. Mt. Tam is a triple cream cheese with full fat and butter flavor.

Mt. Tam pairs well with full bodied red wines.

Big Rock Block Cabernet 14

Cabot Clothbound—Made with raw cow's milk from Cabot in Vermont, this cheese is aged for two years in the Jasper Hill Farms Cellars in Vermont. Cabot is rich, nutty, and earthy and pairs well with full bodied red wines.

FUTURES OFFERING JANUARY 2016

BOB’S BURN PILE 2013 Cabernet Sauvignon

If you asked Robert Young, he’d say his favorite job on the ranch was lighting the burn pile. Tending the fire was an all-day chore: circling the flames with a shovel, making sure the fire did not jump its boundary and tossing partially burned debris into the flames. Once the flames were gone the fire was not dead yet. It would smolder for days until finally all that was left was a gray pile of ash that would eventually work itself into the soil. When Robert Young planted the first Cabernet Sauvignon in Alexander Valley behind his house in 1963, the vines flourished and eventually more were planted on top of Bob’s old burn pile on the hill to the south.

Over the years, when the fruit from Robert Young Vineyards was harvested and made into wine, some sections needed to be blended to be complete. On the other hand, the Cabernet Sauvignon grown among the volcanic rocks and ash on Bob’s Burn Pile always stood on its own: fully ripe, composed of perfect wine chemistry (tannins, acids, fruit sugars, and PH) needing nothing extra except some fine wood from a toasty French oak barrel. In 2004, Robert Young Estate Winery decided to make a very limited bottling of Bob’s Burn Pile Cabernet Sauvignon and we continue that tradition with this 2013 vintage - 10 barrels without compromise!

The wine will have aged in 100% new barrels for over two years in the winery’s cave.

The French oak barrels are made by expert French coopers: Taransaud, Saint-Martin and Seguin Moreau.

The result is the finest wine the winery has to offer. It is the legacy of the man who planted and cultivated his vines out of the ashes of his own labors.

2013 Tasting Notes

Bob's Burn Pile is our only 100% Cabernet Sauvignon sourced from our best hillside blocks and aged for 26 months in 100% new French oak barrels. It is the heart and soul of our Alexander Valley Cabernet Sauvignon, but provocative enough to create frenzy at the mere mention of it. The Burn Pile experience begins with tantalizing aromas of Olallieberry, blackberry pie, mocha and dark roast coffee.

Lush concentrated flavors of ripe blueberry, cocoa powder and baking spice seduce the palate. Rich mouth-feel and full tannins add to the complexity of this hedonistic Cabernet. 26 months; 100% new French oak; 100% Cabernet. The 2013 release is a highly anticipated vintage for connoisseurs and collectors, alike.

MARK YOUR CALENDARS. Your allocation is available for purchase at your club discount ONLY for the month January.

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Give the Ultimate Gift of Club Membership And get a special thank you from us…

For every gift membership you give, we will send you a limited edition Robert Young jacket. Choose from a Men’s Quarter Zip Up or a Woman’s Full Zip Up. It’s our way to say thank you for sharing our wine with your friends, family and colleagues.

To give a gift membership, please contact us at (707) 431-4811 or info@ryew.com