FIELD DISPATCH
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TABLE OF CONTENTS
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THE DISPATCH INTERVIEW
AN APPROACH TO CULINARY EXCELLENCE AT HISTORIC NAPA WINERIES
AN INTERVIEW WITH AARON MENEGHELLI, THE EXECUTIVE CHEF FOR GALLO LUXURY ESTATES BALANCING TRADITION AND INNOVATION:
Diego: Let's start with your journey. I’d like to understand a little bit better how you got to where you are today.
Aaron: I think that the initial start in my career began when I worked in restaurants during high school When I was 17, I washed dishes and bussed tables at a small, family-owned restaurant in Napa with another friend of mine I was the odd job guy in my neighborhood, mowing lawns and painting fences I was instilled with a strong work ethic, passed down through generations I wanted a job, so I started working in a restaurant The environment was fun; the owner and his wife, who was the chef, played good music, and the energy was high That was my introduction to a work team and a kitchen Years later, while figuring out what I wanted to do in college, my mom suggested culinary school It never crossed my mind before This was the mid-to-late 1990s, and the romanticized version of this industry hadn't emerged yet. There wasn't a full force of food networks and such. At the time, the expectation was to attend college and figure out one's life, but I jumped into culinary school in '99 in San
Francisco, and something felt different. The engagement and interest levels were immediate and continued to grow.
This career pushed me to learn more than just food; I learned about people, different parts of the world, and cultural traditions Many of my personal interests collided around this industry, from playing sports and wanting to be part of a team to wanting to be a leader and having a voice These things became evident, maybe not on day one of culinary school, but eventually Over the evolution of my career, I always had a couple of jobs, worked in different kitchens, and learned from various sources Now, 25 years later, here I am with Gallo
D: That was a swift climb in some respects. Who would you say were your biggest mentors?
A: There are two chefs I always look at: Chef Sarah Scott, who is local to Napa and was the chef at Robert Mondavi She continued to work with Tim Mondavi
and Continuum, and has done a lot of other things, including writing a book She was the chef I worked with right out of culinary school for the first three or four months, which was like my internship. My first trip to Europe was with her, and I worked with her at Vin Expo in Bordeaux. She was the first person to really notice how I was approaching my food prep and handling food Her simple encouragements stood out to me, and I really liked the way her food was not manipulated This was long before the gastronomic wizardry that has since taken place in food Her food was good, balanced, and driven towards wine, but that was secondary It was about seasonality and balance in the food
Years later, I started working with the Auberge group at Auberge du Soleil They were opening Calistoga Ranch,
and portions of Richard Reddington's team at Auberge broke off to open Calistoga Ranch with Chef Robert Leva He was very intense and very good There was a group of us under Richard's wing, coming out of Auberge as he was opening Redd. Robert Leva and others had a history together, working at places like Postrio and Tracy De Jardin's restaurants in the city They were intense, loud, and good, never missing a beat Robert elevated my intensity and competitiveness, taking it to another level When I got into his kitchen, I knew I wanted to climb his ladder, and he let me He has been a big influence on my food and my drive in the kitchen, which has its pros and cons It became almost like an addictive personality in the kitchen, where you're constantly working, grinding, and managing a team while trying to be the creator of the food
Other influential people include general managers like Philip Kendall, who I worked for twice He was the G M at Calistoga Ranch and later brought me to Carneros Resort He influenced me in understanding budgets, the business side of things, and life outside the kitchen. Edward Costa, the current managing director at Carneros Resort, also encouraged me on that level. There have been many influences along the road, but these are the names that stand out
D: Now talking about experiences that you currently create How do you create pairings that people would typically expect from a winery of the caliber of Martini and others in Napa? What do you do to make your offerings stand out, ensuring that people remember not only the wine but also the entire experience?
A: I think it needs to start with just an approachability
Food and wine can be intimidating for some, and for others, they become a hobby There's a lot of funny arrogance in food and wine, and sometimes there's a need to overeducate I want things to be intentional and always feel elevated, but not stuffy or unwelcoming There needs to be a detailed eye on those things so it feels effortless, and people can walk in and suddenly have an amazing experience.
When you're sitting down, pouring wine, and talking about specifics like soil types or vineyard locations, I want to talk about the food in the same way I want to feel like we know where our food comes from There's intentionality around what's on the dish It's not just a bunch of microgreens on a plate; it's about bringing a bubble of flavor and creating layers from the way we talk about it, the way you can see it, to the textures you experience before you even get to the flavor All those things need to be intentional and layered This allows your brain and mind to roam with it, and what's happening on your palate is a constant exploration
I don't want things to feel linear right down the middle of your palate I want there to be moments where you think, "Wow, I'm tasting something new " You can shift people's understanding of food by focusing on fat, salt, acid, and something in a glass that excites you from the moment you smell it Are these textures hitting my palate? They have to aid each other That's been my understanding of the relationship between food and wine They're great by themselves, but they're better together Your palate needs that multitude of textures, salt, and acidity When those balances happen, it's like, "Oh my god, I taste this wine differently after every bite of food " There's a cool personal exploration that happens for people, and I don't want to miss out on those pieces.
It's important to embrace the excitement of exploration, knowing that we ’ re presenting something to people that might surprise them like the combination of corn and Cabernet I want to challenge conventions and add an element of fun and surprise for both us as creators and for the guests who experience it I’m confident that we can take them on an unforgettable journey
D: Jumping to a broader topic: How do we appeal to younger consumers who prioritize experiences that are Instagram-ready? On social media, there's a strong desire to showcase being in the right places, enjoying the right food and wine. However, we also want to create experiences that are more memorable than just what appears online. Everything needs to be stylized, beautiful, and create a sense of FOMO (fear of missing out). I'm curious to hear how this trend influences your approach to your work
A: I've been haunted by that for a long time! I have a lot of little mantras, and one is about food styling and how I want to approach food This notion of moving forward with the past is really important to me I want to know where I came from, always imagine where I'm going, and keep that same vision when I think about food That can be said for my initial reaction when I walked into Martini, too There’s this old piece, but it has nuances to it
Working at the hotels, both Calistoga Ranch and Carneros Resort, there was a lot of conversation about our capture ratio and being aware that people are coming to Napa Valley to see Napa Valley They're not going to stay on our property, so what are we doing to keep them there?
It's kind of a funny parallel to the ‘Instagrammable’ moments Are we creating reasons for people to come to us? Are we creating the right storyline that people want to retell? While we can get lost in that pursuit forever, it’s important to have a group of people considering those nuances There is great value in consistency
I get to work on a couple of our brands that do both of those pieces Martini, in particular, is caught in this moment of figuring out our age and relevance to the values We're a pillar, but we're also trying to reintroduce ourselves As much as we're putting in work and thinking about how we're driving traffic, I don't know if it makes sense for us to be the Instagrammable moment It's about relying on the fact that we've been here, and you want to see what we're doing Can we excite you with some of our old touches and the nuances we're trying to spin on them?
I think about someone like Orin Swift, who has some history in the valley and a repertoire that people are aware of, but they're also in an amazing position in a town that's slightly rebirthing They're able to create a doorway, let alone the images inside that make people want to take a picture Both brands, and many of our brands, have a sense of "this is who we are " Maybe it's because I'm 48, not 28, but that has a lot of value We're seeing nuances and spins, like a door with a bunch of scissors sticking out of it on the sidewalk They've captured a bit of that Instagrammable moment while staying true to who they've always been and who they'll continue to be
That answer might differ for Gen Z and all the young people who want those pieces, but there's an importance to longevity and something tangible and real I feel like that's the heartbeat of Napa Valley A lot of wineries are trying to open their doors to be there for a long time We get to have fun with the hospitality floor and recreate these things Is it what's on our Instagram feed? Is it the differences in experiences? A couple of our brands have more opportunities to focus on what tourists visiting our valley want I think it is more experiential
It's less about the wine club or just coming in for a tasting They want to get on the ATV and roll out to the back They want to know whether there's another activity that more people are willing to go out for
Bringing it back to where I started, that's what hotel life taught me. The guests need an experience to keep them here That was my equivalent of capture ratio The guests will eventually leave, but if you choose to stay with us, I've got you For the wineries, we have a lot of activities, whether it's complete relaxation or a food-and-wine experience It's a tricky equation: guessing what the tourist wants, but we're also trying to tell them, "This is what you want, and you don't need to leave You should stay here ”
It's a delicate balance because you can't be everything to all people You have to stay true to who you are We have brands with strong ethos and personalities, like Martini, Orin Swift, Pahlmeyer, Massican, and J There's an appetite to stay true to who you are without just being another winery offering another tasting How do you keep that experience unique and different? We're having these conversations heavily at J right now. They've put a lot of energy into staying true to themselves while providing a slight rebrand They're using their platform to change some conversations Their Shifting the Lens program is facing growth challenges, but we're using our medium hospitality, food, and wine to spark some dialogue It might be uncomfortable for some people, but it's consistent with the social norm and needed dialogue The partnership with the Valkyries and Stacy's focuses on other companies with the same ethos It's engaging and focuses on the female powerhouses in sports, wine, and food There's an evolution happening with them, but they've maintained their core
SIP & DISCOVER
Start with What You Want to Do
Instead of asking where you want to go on your next vacation, what if you started with what you want to do? Are you hoping to ski the Swiss Alps, paddleboard on Lake Tahoe, or hike through the Grand Canyon?
Marriott Bonvoy is flipping the script on travel planning with the launch of Marriott Bonvoy Outdoors, a new platform that organizes trips around outdoor activities rather than hotels and destinations The move reflects a shift in how modern travelers think about vacations; more than 82 percent of Marriott Bonvoy members want trips that include outdoor activities, according to a recent survey.
“We’re seeing travelers crave the freedom of the outdoors like never before, whether it’s a digital detox, a family trip to a national park, or a oncein-a-lifetime adventure,” said Peggy Roe, Marriott International executive vice president and chief customer officer, in an email to Travel + Leisure “With outdoor travel now one of the fastest-growing segments in the industry, the time is right to bring the power of Marriott Bonvoy into nature.”
M a r r i o t t ’ s A d v e n t u r eF i r s t P l a t f o r m
The digital hub, available online and through the Marriott Bonvoy app, lets users browse getaways by passion: ski and snowboard; hike; bike; surf; dive; paddle; or fish The platform pulls together more than 450 outdoor-focused hotels from W Verbier in Switzerland to Moxy Banff and The Ritz-Carlton, Lake Tahoe along with 50,000 Homes & Villas properties and curated tours and activities
Actor and outdoor enthusiast Dylan Efron, who partnered with Marriott to kick off the initiative, says the approach mirrors how he already travels “The most simple goal of this is just to get people outdoors,” Efron told T+L
“When we go to a hotel, it’s not just because it has a comfy bed it’s because we ’ re trying to discover a new location And the best way to do that is to get outside: ride a bike, go hike, and actually feel like you ’ re in this place for the first time ”
The Outdoor Collection
Alongside the platform, Marriott unveiled a new portfolio called the Outdoor Collection by Marriott Bonvoy, featuring design-forward, nature-immersive stays The collection debuts with Postcard Cabins, 29 Scandinavian-inspired hideaways across the U S that feature firepits, kitchenettes, and immediate access to hiking trails.
Trailborn Hotels round out the initial offerings boutique properties set near premier outdoor destinations like Yellowstone National Park, the Blue Ridge Mountains, and the Grand Canyon. These properties promise wilderness access alongside elevated amenities that might include spas, outdoor pools, and fine dining Potential additions to the collection could include ecolodges, yurts, or domes
“A recent study has shown that travelers would be more likely to book an outdoor-related trip if modern comforts were part of the experience,” Roe said “With The Outdoor Collection by Marriott Bonvoy, and specifically our founding partners Postcard Cabins and Trailborn Hotels we ’ re delivering on this ask with stylish, thoughtful stays that make it easy to wake up steps from a trailhead or gather around a campfire, all with the benefits of earning and redeeming Marriott Bonvoy points Marriott Bonvoy Outdoors is about making those moments more accessible, memorable, and rewarding for our members ”
The Drop Pin Challenge
To celebrate the launch, Marriott is rolling out the Drop Pin Challenge, a treasure hunt across 20 North American destinations with 10 million Bonvoy points at stake Each pin is worth 10,000 points and can be uncovered by following clues online.
Efron placed the first pin himself near Postcard Cabin Big Bear in California
“We went out to Big Bear, and it was just gorgeous out there,” he said. “The Postcard Cabins are these little cabins with massive windows that overlook everything It was a fun day we were hiking, we were rock climbing, it was a full adventure ”
Forest Setting, Outdoor Collection by Marriott
Drop Pin Challenge in Hawaii
OUTSTANDING INDIVIDUALS: STORIES OF SUCCESS
LUXURY HOSPITALITY
Natalia Lefort
She is also seeking her WSET Diploma and uses her vast wine knowledge in her role, educating our trade guests!
Q: What makes Natalia a standout member of your team?
A: Natalia Lefort is a standout member of our team because of her remarkable "can-do" attitude, genuine sense of hospitality, and creative spirit She approaches every task with enthusiasm and determination, never hesitating to go the extra mile to ensure success
Natalia's genuine sense of hospitality is equally impressive- she has an innate ability to make everyone feel welcome and valued She consistently anticipates needs and delivers exceptional service to our Trade guests, embodying the true spirit of hospitality
Natalia Lefort
Wine Ambassador for the North Coast Estates
Nominated by Jessica Limon
Q: Why did you nominate Natalia for this recognition?
A: Currently, Natalia serves as a Wine Ambassador for the North Coast estates, where she excels in educating VIP trade guests on the unique stories, grape growing, and winemaking techniques of our brands Her role involves representing the company at various events, presenting detailed information about our products, and ensuring an exceptional experience for all guests She has an outstanding knowledge of our brands because she has previously worked in Tasting Rooms at William Hill, Louis M Martini and Rombauer
On top of these qualities, Natalia's creative spirit adds a unique dimension to her contributions She is constantly thinking outside the box, bringing fresh ideas and imaginative approaches to every project She also integrates her creative talents into bringing our brands to life! Her art and skills have been featured with some of our biggest events and clients
Q: Can you provide a specific example of when Natalia when above and beyond?
A: Recently Natalia created an incredibly unique piece of experiential art as she designed and live-painted a three-panel painting of our products during a 250 person customer gala. These panels were then shipped to their corporate headquarters to be displayed in infamy This is the out-of-the-box can-do attitude that she brings to every experience that she encounters.
BRAND UPDATES
LUXURY BUSINESS GROUP
INNOVATION WITH INTENTION: MEETING OUR CUSTOMERS WHERE THEY ARE
This year, we have introduced our new Santa Lucia Highlands Pinot Noir and Sauvignon Blanc in 375 ml.
Both additions were shaped by feedback from our customers and trade partners, making it easier than ever to pour Rombauer in new settings while staying true to what defines us: vibrant fruit, balanced structure, and an approachable style built to be shared
A Pinot Years in the Making
We started with a small, direct-toconsumer release to gauge response, and it quickly became one of our most talkedabout new wines.
Our Santa Lucia Highlands Pinot Noir captures the elegance and energy of its coastal origins, with bright red fruit, supple texture, and natural acidity that make it wonderfully food-friendly.
Half the Size, All the Joy
We're expanding our popular 375 ml lineup with the addition of Sauvignon Blanc, joining Chardonnay and Zinfandel our three most-requested wines in hospitality
These smaller formats are a practical solution for restaurants, hotels, and premium retailers perfect for by-theglass pours, room service, or guests looking to enjoy a smaller portion without sacrificing quality.
In addition, we have introduced singlevineyard wines, previously exclusive to our direct-to-consumer channels, into the national market.
PAHLMEYER 2023 SINGLE-VINEYARD CHARDONNAY SERIES & HARVEST UPDATE
For the first time, we're releasing individual vineyard-designate wines from the exceptional 2023 vintage. These four single-vineyard Chardonnays represent the distinct building blocks of our iconic Pahlmeyer Napa Valley Chardonnay each showcasing pure expressions of place, clone, and craft. Selected from over 50 lots, these standout wines capture the singular character each site contributes to our final blend. The custom label and box design reflect these four core vineyards, with each quadrant representing its unique contribution. Harvest Highlights
There were over over 800-individual picks by our coastal team each decision requiring careful coordination between winemakers and growers
Chardonnay and Sauvignon Blanc are standouts: harvested at lower brix (2222.5 vs. typical 23.5-24), resulting in vibrating acidity balanced with intense flavor. Red wines showed earthy, savory tones rather than vegetal notes, with mountain sites delivering power, structure, and vibrant acidity for long aging potential. Multiple Sunday harvests ahead of storms made 2025 a vintage of sprints, not jogs. It demanded teamwork, intuition, and precision exactly the conditions that yield the most compelling wines
ORIN SWIFT: ADVICE FROM JOHN LAUNCH CAMPAIGN
Orin Swift launched Advice From John Merlot its first wine innovation in seven years through a three-city Red Light Party series in Dallas, Los Angeles, and Tampa, repositioning Merlot as approachable, relevant, and fun.
Each event featured bold red lighting, a custom bathroom stall installation, tarot card readers, advice givers, and DJs. The signature "Johnny Said" cocktail reinforced Orin Swift's place in cocktail culture. Winemaker Dave Phinney and label artist Samantha Smith brought the story to life at each location.
The campaign engaged key distributors and local venues while generating buzz through influencers and tastemakers
This resulted in nearly 300 attendees and 311,800+ social impressions across three markets!
IMPORTANT DATES
LUXURY BUSINESS GROUP
IMPORTANT DATES
October
Deborah Mock
Bhupinder Ahluwalia
Adrian Peralta Rivera
Nicole Hamilton
Elizabeth Todd
Tyler Menane
Ellie Knebel
Michael Pollock
Alexandra Bensen
Nicolette Ortega
Caitlyn Moore
Alan Cannon
Cheryl Riedel
Alma Hunter
Jaime Hulbert
David Ryan
ARY
November
Keith Hamilton
Rafael Perez
Michaca
Michael Otto
Heather McCarthy
Denisse Raygoza
Molly Burns
Forest Kellogg
Maleny Nunez
Ian Seletzky
Dawn Martella
Veronica Kral
Gregory Clinnin
Cecilia Silva
Lisa Kee
Serene Oribello
Jason Eckley
December
William Richards
Anna McCarthy
Jose Garcia Barriga
Alberto Mendoza
Roberto Gonzalez Gudino
Bonnie Carman
Madison See Lukas Hamilton
Nicholas Edland
Marcus Delira
Leyla Shariati
Autumn Inman
Taylor Willis Sebastian
Hollingworth
Jaclyn Hana
Gabriela Ortega
Allison Budge
Gabrielle Giddings
Carlos Cervantes
Armando GuzmanRomero
