Napa Valley Life Magazine - Summer 2018 Edition

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SUMMER 2018

Rediscover Anderson Conn Valley PLUS+

50th Anniversary Napa Ag Preserve Silverado Baseball Chef Bob Hurley Tribute



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Sustainable Wines, Luxurious Home-Cooking & Beautiful Gardens

8 0 0 . 4 4 6 . 7 3 5 8 | P E J U. C O M | 8 4 6 6 S t . H e l e n a H w y, R u t h e r f o r d , C A 9 4 5 7 3 Peju Province Winer y Open Daily 10-6

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3341 Solano Ave. (Redwood Plaza) Napa, CA 94558 • (707) 252-8131 • www.creationsfinejewelers.com SUMMER 2018

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Contents

F E AT U R E S | S U M M E R 2 0 1 8

Gets a 28 Napa Professional Baseball Team Anderson 30 Rediscover Conn Valley Anniversary 56 50th of Napa County Agriculture Preserve

Anderson Conn Valley

Napa Gets a Professional Baseball Team

ON THE COVER Brick and Mantel

50th Anniversary of Napa County Agriculture Preserve

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Rooted in relationships, and driven by a commitment to make them stronger. Visit www.correlationwines.com to learn more, and to join Club Correlation! Follow us on Instagram @correlationwines

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NVL contents

D E PA R T M E N T S | S U M M E R 2 0 1 8

13 NV Scene

The Napa Valley scene of past parties, concerts, celebrations and events

18 Calendar 20 Things to do

Ackerman Heritage House Archer Napa’s Sky & Vine Crush MS Home Winemaker’s Classic

34 What’s Hot 42 NVL Wine & Winery Spotlight

Pope Valley Winery Correlation Wine Company Gibbs Napa Valley Dianna Lynn “Candy” Venge

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Archer Napa's Sky & Vine

50 Food & Wine Kenzo Estate Winery & Restaurant

Transforming Steel to Art

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52 Napa Valley Hidden Gems 60 People & Art

Transforming Steel into Art

62 Travel

Sausalito Weekend Sojourn

66 Money & Wealth Is Financial Planning Vital to Your Health Personal Health

70 NVL Food Stone Brewing Company Expands to Napa Bob Hurley Napa Experienced A New Seafood Delicacy

76 Dining Guide 80 Downtown Joe’s Turns 25

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50 Kenzo Estate

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NVL publisher's letter

summertime W

elcome to our Summer issue! In my early Napa Valley Life days, I remember meeting a man with an infectious smile, wearing a black cowboy hat, that stood larger than life. He touted his wine and the region of his farm. That man was Todd Anderson of Anderson Conn Valley Vineyards and Ghost Horse wines. When I first met Todd, Ghost Horse was still a secret and fast becoming the first of the cult wines. We met several times over the years and his story gathered the flavor and complexities of his wine. One of my favorite encounters was at an impromptu BBQ at his Coombsville home where I learned that we shared stints in the Upper Peninsula of Michigan and shared farming background in the Mitten State. Though my farming now consists of a little garden in my backyard, Todd put the stakes in the ground at his Conn Valley vineyard and, 35-years later, is producing world-class wines. For this article, I was delighted to sit down with Todd and Jim Silver, his General Manager, and rediscovered Anderson Conn Valley.

ALSO IN THIS SUMMER ISSUE:

• Napa Valley is welcoming The Napa Silverados, our first professional minor-league baseball team. The Silverados are a part of the six-team Pacific Association of Professional Baseball Club. Local games will be played at Napa Valley College.

Kari Ruel with Todd Anderson, Anderson Conn Valley Photo: Art & Clarity

• Kenzo Tsujimoto and his wife, Natsuko, offer another must see excursion on the north side of Mount George. Our food writer, Dynie Sanderson, explores the spectacular views at Kenzo Estate Wines and the food and dining experience at their Michelin-Starred Japanese restaurant, Signature Kenzo Restaurant. Both places offer over-the-top unique experiences. See page 50. • 50-years ago the Napa Valley created the Napa Valley Agricultural Preserve, the first of its kind in the United States. Writer Paul Franson investigates how this pivotal legislation transformed our beautiful Valley. See page 56. Finally, it was sad to see my friend, Chef Bob Hurley hang up his apron one last time and the closing of Hurley’s Restaurant. Hurley’s was one of my favorite hang-outs in Yountville. Being a chef did not define him as he pointed out at a private dinner I attended with him and his wife, Cynthia. Cynthia and Bob are set to go back to their first love, traveling and exploring. In an aside, Bob noted that they will not be roughing it as much as in the early days. Have a fantastic summer and enjoy the outdoors that the Napa Valley has to offer. Your Publisher,

SUBSCRIBE ONLINE AT:

www.napavalleylife.com 8

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KARI RUEL


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CHIEF EXECUTIVE OFFICER Derek Wright PRESIDENT Kevin Evans FOUNDER/PUBLISHER Kari Ruel kari.ruel@napavalleylife.com CREATIVE DIRECTOR Erin Hayden Seal GRAPHIC DESIGN David Martinez ONLINE EDITOR & SOCIAL MEDIA Cecile Nemitz-Ruffino cecile.ruffino@webmediagroup.com

Where Shopping Is An Art! Supporting Local Artists & Hand-Made Wines Since 2002 Napa General Store 540 Main Street - Napa

707.259.0762

www.NapaGeneralStore.com OPEN DAILY 8AM-6PM

ADVERTISING/SALES Kari Ruel – 707.738.9698 kari.ruel@napavalleylife.com Doris Hobbs – 209.207.4876 doris.hobbs@napavalleylife.com TRAVEL EDITOR Robert Kaufman rkaufman717@gmail.com FOOD & FLAVOR EDITOR Dynie Sanderson napafoodgal@gmail.com ACCOUNTING/BUSINESS OFFICE 707.738.9698 CONTRIBUTORS Kari Ruel Lowell Downey Dynie Sanderson Robert Kaufman Janna Waldinger Fran Miller Valerie Owens Laura Larson Terri Drake ABOUT THE COVER Todd Anderson of Anderson Conn Valley Photo by Art & Clarity

Napa Valley Life Magazine is published six times a year. We have four quarterly publications and two annual publications. P.O. Box 865, Napa, CA 94559. Copyright 2018 by Napa Valley Life Magazine. All rights reserved. No part of this publication maybe reproduced without the written permission of the publisher. Subscriptions are available at $25/year by visiting napavalleylife.com and clicking on subscriptions at the top.

Twitter: @napavalleylifem

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Facebook: NvLife



LOCAL RESTAURANTS PAIR WELL WITH LOCAL WINES It’s a benefit to all of us when we support local businesses. We are proud to recognize the following restaurants for their outstanding selection of Napa Valley wines.

CALISTOGA All Seasons Bistro Bosko's Trattoria Brannan's Grill Calistoga Inn Restaurant and Brewery Calistoga Ranch Evangeline Johnny's Restaurant and Bar Sam's Social Club Solbar Veraison Restaurant ST. HELENA Acacia House by Chris Cosentino Archetype Brasswood Bar & Kitchen The Charter Oak Cindy's Backstreet Kitchen Cook St. Helena Market Restaurant Farmstead at Long Meadow Ranch Gatehouse Restaurant - Culinary Institute of America Goose & Gander Gott’s Roadside Harvest Table Himalayan Sherpa Kitchen PRESS The Restaurant at Meadowood The Grill at Meadowood RUTHERFORD Auberge du Soleil Rutherford Grill YOUNTVILLE Bistro Jeanty Bottega Napa Valley Bouchon Bistro 12

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Brix Ciccio The French Laundry Lucy Restaurant @ Bardessono Mustards Grill Protea R+D Kitchen Redd Restaurant NAPA ALBA Angèle Azzuro Pizzeria Bank Café & Bar – The Westin Verasa Napa Basalt Bistro Don Giovanni Blue Note Napa Boon Fly Cafe at The Carneros Inn Bounty Hunter Rare Wines Bui Bistro Ca' Momi Cadet Carpe Diem Celadon Charlie Palmer Steak Napa Cole's Chop House The Commons at The Meritage Resort at Napa Compadres Rio Grille Compline Wine Bar Cordeiro's Bar & Grill Eight Noodle Shop Eiko’s FARM at The Carneros Inn Forge Pizza fumé Bistro & Bar Galpão Gaucho Gott’s Roadside

Hop Creek Il Posto Trattoria Kitchen Door La Toque Mercantile Social at Andaz Mercantile Terrace at Andaz Morimoto - Napa Napa Cigars Napa General Store Napa Noodles Napa Palisades Saloon NapaSport Steakhouse & Sports Lounge Napa Valley Bistro Napa Valley Wine Train Napkins Bar + Grill Norman Rose Tavern Oenotri Pasta Prego Stone Brewing The Q R&B The Restaurant at CIA Copia Ristorante Allegria Siena Restaurant at The Meritage Resort at Napa Silverado Resort & Spa Southside Café Tarla Mediterranean Bar & Grill TORC Trancas Steakhouse VINeleven @ the Marriott

napavintners.com


NV Scene

The Napa Valley scene of past parties, concerts, celebrations and events

9TH NIMBASH “WANDERLUST” # | PHOTOS BY JANNA WALDINGER/ART& CLARITY.

600 people gathered to celebrate the 9th Nimbash “Wanderlust” raising money to support the art programs of Nimbus Arts. $490,000 was raised at this unique art centered interactive auction including a stellar artists designed fashion show.

SUMMER 2018

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NV scene SALUD FUNDRAIDER

# | BY BOB MCCLENAHAN & MARIO PIOMBO

A group of over 250 revelers gathered for SALUD, a colorful fiesta to raise funds OLE Health. Papel picado flags, mariachi, giant mojiganga puppets and nibbles from Compadres, Villa Corona and other local favorite, transformed the gardens at HALL winery into a Mexican village. The Napa Valley Vintners were honored for their remarkable support of OLE over the years which has allowed OLE to grow to serve 1 in 4 children and 1 in 6 adults in Napa County. A lively funda-need, championed by Warriors hype man Franco Finn with a Mexican-inspired raffle netted OLE over $550,000 to further their mission of providing quality healthcare to everyone in the Valley.

Is concierge medicine right for you? Find out how to change the way you look and feel with the help of Napa’s newest premier concierge physician, Alex De Moraes, MD.

Now accepting new patients.

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3010 BEARD ROAD

| NAPA, CA 94558 | 707. 257.1550 | nvpersonalizedhealth.com


A Unique Tasting Collective in Downtown Napa

11 Vintner Owned Boutique Brands | Annual Golf Tournament | Live Online Tastings twtnapa.com | 707.666.2650 | 708 1st St, Napa California SUMMER 2018

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1 2 TOM LYONS,

Broker Associate

Luxury Homes and Income Properties. License: 01021660

Call/Text: 707-363-9700 Email: TomLyons@BradleyRealEstate.com Webside: www.NapaHomeBroker.com

Napa Valley Division


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Tips for Preparing your home to sell

If you plan to sell your home this year, now is a good time to start preparing your home for market.

Tom’s 5 tips to Success!

1. Have Property Inspections Be proactive by arranging for a pre-sale home inspections. For $250 to $400, an inspector will warn you about troubles that could make potential buyers balk.

2. Clear the Clutter Clear your kitchen counters of just about everything. Clean your closets by packing up little-used items. Put at least one-third of your furniture in storage, especially large pieces, such as entertainment centers and big televisions. Pack up family photos, knickknacks, and wall hangings to depersonalize your home.

3. Hiring a Staging Consultant

1. Napa Valley Home Cleared of Clutter 2. Napa Valley Home Partially Staged 3. Napa Valley Home with Full Staging

Napa Valley offers some really amazing staging consultants to help you present your home in its best light. Stagers can either blend their inventory in with your existing décor while others will stage certain rooms or an entire home if it happens to be a vacant residence.

4. Professional Photography

Contact Tom today for a complimentary market valuation of your home or income property.

95% of today’s home buyer first see the home online and scroll through each photo before deciding to visit the home in person. Professional photos (usually 20-25) in conjunction with Tips 1-3 will help make that all important first impression!

5. Correct Pricing! Correct pricing can be paramount to your success. Overpricing, you run the risk of losing the first wave of buyer’s which could include your best buyer! Underpricing a seller runs the risk of selling the home short of its true market value.


NV Calendar The Napa Valley scene of upcomng Parties, Concerts, Celebrations and Events For up-to-date calendar listings visit napavalleylife.com and click on EVENTS at the top of the page

Every Tuesday & Saturday, 8:30am – 1pm

NAPA FARMERS MARKET

Toes will be tapping this year at the Napa Farmers Market as 99.3 FM “The Vine” brings local performers to the KVYN Music Stage. South Marketplace by the Century Theater parking lot. Free. INFO: www.napafarmersmarket.org. June 6-10

NAPA VALLEY JAZZ GETAWAY

Bringing together the best of food, wine, and music, Brian Culbertson’s 7th Annual jazz event includes five days of incredible concert experiences at The Lincoln Theater (Thursday & Friday) and Oxbow Commons (Saturday & Sunday.) Featured this year: The Commodores, Faith Evans, Jonathan Butler, Bobby Caldwell, Lindsey Webster, comedian Sinbad, and more. Tickets now available at www.jazzgetaway.com. Every Friday Night June 08 – August 24, 6:30pm-10pm

11TH ANNUAL NAPA CITY NIGHTS

Talented regional musicians and performers entertain under the stars at the Veterans Memorial Park Amphitheater with views of the Napa River. Musical genres include jazz, rock, country, world, blues, pop and folk. Bring a lawn chair or blanket

and a picnic. Dogs and children welcome. Corner of Main and Third Streets. Free. INFO: www.napacitynights.com.

collector cars such as a Packard, Pierce Arrow, Ferrari, M.G., Mercedes Benz, and more. Free. www.vmarketplace.com

Saturday, June 9, 11am – 4pm

Thursday, June 21, 3pm – 6pm

ROSÉFEST

NAPA CULINARY CRAWL

Held at iconic Sterling Vineyards, the second annual RoséFest returns to celebrate America’s choice of summer wines. Thirty top rosé producers from Napa and around the globe will come together to share their new vintages and exclusive special releases, all paired with small bites from local restaurants. Guests can walk the winery grounds, take a gondola ride to breathtaking views, and discover Sterling’s newly renovated winery. Tickets on sale now at www.naparosefest.com. Sunday, June 17, 10am – 3pm

28TH ANNUAL FATHER’S DAY INVITATIONAL CAR SHOW Car Show // Photo By: Napa Valley Register

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Yountville’s V Marketplace celebrates the “Art of the Driving Machine.” Examine more than 100 early and late model

Walk, taste, and sip at the annual Napa Culinary Crawl. Enjoy delicious nibbles and exclusive drink specials at Stonehedge, Napkins, and Ca’Momi. Contests and prizes make the afternoon even more festive. Purchase tickets at www.donapa.com. Saturday, June 23, 4pm - 6:30pm

HOME WINEMAKERS CLASSIC

A benefit for the Dry Creek Lokoya Volunteer Fire Department, this ultimate cult wine event, held at CIA at Copia, features 40 home winemakers, appetizers from the Culinary Institute, and a silent auction of Napa Valley wines. Purchase tickets online at www.homewinemakersclassic.com, or at the door.


Wednesday June 27 & July 25, 10am - 11:30 am

Sunday, September 9, 4:30pm Social Hour, 6pm Dinner

WELLNESS WEDNESDAYS AT MERITAGE RESORT’S SPA TERRA

CALISTOGA HARVEST TABLE

Start with a 75-minute calming yoga flow class followed by lessons for achieving a higher level of wellbeing. Includes spa bites and a discount on spa treatments. $40 per class. Book at www.meritagecollection.com/ meritageresort/wellnesswednesdays.

More than a dozen local restaurants and 40+ wineries are featured at this unparalleled culinary experience in the heart of Calistoga. Calistoga AVA wines take center stage this year. Tickets go on sale July 16 and always sell quickly. For more information, go to www.Calistogachamber.com.

Saturdays in June and July, 7pm

Saturday, September 15th

49TH ANNUAL MARGRIT MONDAVI SUMMER CONCERT SERIES

24TH ANNUAL MUSIC FESTIVAL FOR BRAIN HEALTH AT STAGLIN FAMILY VINEYARD

This summer’s featured artists include Gavin DeGraw, Citizen Cope, Brandi Carlile, X Ambassadors, and Fitz and The Tantrums. Enjoy the concert with food from local vendors including Cousins Lobster, Vintage Sweet Shoppe, and Ben & Jerry’s. Robert Mondavi Winery wines are also available for purchase. A variety of ticket options begin at $65. Purchase at www. universe.com or www.robertmondaviwinery.com. Friday, July 27, 6pm – 9pm

8TH ANNUAL UKE-A-PALOOZA AT OXBOW

Presented by Oxbow Public Market and Judd’s Hill Winery on Oxbow’s River Deck, this action-packed, island-themed, comedic evening of musical entertainment for the whole family features The Maikai Gents. UkeA-Palooza guests are encouraged to bring their own ukulele and perform. Free. For more info, go to www.oxbowpublicmarket.com Friday and Saturday, August 17th and 18th

“The Greatest Wine Aerator of All Time” makes it’s debut in Napa...

The Music Festival for Brain Health is the most successful and important brain health event in the country and has raised more than $280 million in direct and leveraged funds. This year’s event features keynote speaker Dr. Tom Insel, co-founder and President of Mindstrong Health and the former Director of the National Institute of Mental Health, the 2018 Rising Star Awards, cult wine tasting paired with the Napa Valley cuisine of Chef Victor Scargle, Culinary Director of The Boisset Collection, and the Staglin Family Concert featuring an incredible charttopping musical performer. For more information and to purchase tickets, go to www.music-festival.org.

SHOW AND SHINE

Friday, August 17th, check-out the corner of Pearl and Soscol Streets to feast your eyes on 150 vintage cars. On Saturday, August 18th, the Main Street Reunion car show at Main and Third Streets features 400 antique cars, all in mint condition. Both events are free and fun for the whole family, and feature plenty of food and drink Saturday, August 25, 12pm – 6pm

BLUES, BREWS & BBQ

This feast of American Blues music, microbrewed beers, and homemade BBQ slathered in mouth-watering sauces features live music from some of the Bay Area’s best blues musicians, including The Terry Hanck Band, Brad Wilson Live, Frankie G and Aki Kumar. Enjoy 40 micro-brewed beers in the Beer Garden, finger lickin’ BBQ from great BBQ masters, plus the famous annual rib eating contest hosted by Bounty Hunter. More information at www.donapa.com.

Now available at: Williams-Sonoma Select Wineries & Tasting Rooms

www.tribellawine.com SUMMER 2018

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NVL things to do

Dilapidated to Dazzling: THE ACKERMAN HERITAGE HOUSE IN DOWNTOWN NAPA  BY FRAN MILLER

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apa Valley vintner Lauren Ackerman never intended to enter the home restoration game. But several years ago, after finding herself inexplicably drawn to a dilapidated historic home in downtown Napa, she not only entered the game, she became a champion. The prize? A painstakingly restored and beautifully furnished Queen Anne Victorian that she shares with the public via a variety of events including chef-led wine lunches and dinners, wine tastings, afternoon tea, and wedding ceremonies and receptions. Ackerman’s remodel success story is a victory for the entire community.    Over a five-year period, the former tech entrepreneur and philanthropist repaired, refurbished, and reimagined what is now called The Ackerman Heritage House. Located at 608 Randolph St. in downtown Napa, the 4,200 square foot home, originally built in 1888, suffered from severe neglect and deferred maintenance. The floors revealed gaping holes, the wiring was faulty, and the gardens were overgrown. But through the ramshackle disrepair, Ackerman was able to see the home’s potential. In addition to overseeing the restoration of stained glass windows, original hardware, wood doors, floors, and crown moldings, Ackerman set out to authentically furnish and decorate the home. In order to fully understand the time period and its social and

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material proclivities, she immersed herself in a six-week Oxford University course focused on the era. She then sourced the home’s Victorian-era contents from antique stores around the world and via e-Bay, often finding startling deals on rare and antique objects d’art. Each art piece and antique features a unique story, from the silver flatware and the antique china place settings, to the 1880s era books chronicling world discoveries and historic times.   A fully equipped, modern kitchen makes the historic home accessible for immersive food, wine and private event experiences. The property also includes the Ackerman Family Vineyards tasting room - The Aviary - in a restored carriage house in the home’s garden space. The public is invited to tour the home via a number of exceptional experiences, including afternoon English tea, food and wine pairing lunches with Chef Kelly MacDonald, and a number of wine tasting options. FOR INFORMATION ON:

Ackerman Heritage House events and tastings at The Aviary, visit www.ackermanheritagehouse.com


PICTURESQUE NAPA ESTATE AND VINEYARD 38+/-acre estate with breathtaking views of Mt. St. George, valley and vineyards. Coombsville AVA 7.5+/-acre Cabernet Sauvignon vineyard and 17+/-acres plantable. If planted, projected full-maturity grape revenues of $600,000+/- with 5-year payback of vineyard development investment. Spacious 8,700+/-sf, 3-level home with 5 bedrooms, 6 full baths, veranda, stunning architectural details, versatile use of space and separate apartment. Only 3+/-miles to downtown Napa.

NapaCoombsvilleEstate.com | Offered at $6,600,000

Mark Stornetta

Homes / Land / Vineyards / Ranches 707.815.8749 mark@markstornetta.com MarkStornetta.com License # 01440416

Square footage, acreage, and other information herein, has been received from one or more of a variety of different sources. Such information has not been verified by Alain Pinel RealtorsÂŽ. If important to buyers, buyers should conduct their own investigation.

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SKY & VINE SOARS ABOVE DOWNTOWN NAPA  BY FRAN MILLER

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ow is it possible to top the energy and verve of Archer Napa’s evening lobby happy hour? Take the same dynamic crowd, Charlie Palmer’s culinary artistry, some crafty cocktails, and a little Archer magic, and move it all skyward. The result? Sky & Vine Rooftop Bar, Archer Napa’s recently unveiled crown jewel. This 7,000 square foot lounge and restaurant located on the sixth floor of the boutique hotel property is Napa’s only rooftop bar offering 360° panoramic views of the valley.    The one-of-a-kind space designed by LK Architecture is, pardon the pun, uplifting, and is likely to quickly become Downtown Napa’s communal living room. Comfy lounge seating, flanked by olive trees, surrounds a large open air dining room. This is a place to relax, rejuvenate, and reconnect from 7am daily through closing. Enjoy breakfast, lunch, dinner, and Sunday brunch above the downtown fray, or simply warm your toes at one of the cozy fire pits as twinkle lights sparkle overhead, specialty cocktail in hand, after a long day of wine tasting.    Executive Chef Jeffrey Russell oversees the culinary program. While all menu items beg to be sampled, standouts include the already legendary Lobster Corn Dogs with pickled ramp remoulade. A Mufaletta Panini 22

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with Calabrese salami, black forest ham, mortadella, spicy olive relish, smoked gouda sourdough is absolutely mouthwatering, and the Crispy Chicken Sandwich on a focaccia roll, with spicy avocado aioli, heirloom tomato, and wild arugula is a winner. For brunch, don’t miss Palmer’s Insta-worthy Spinning Doughnut Wheel and bottomless Bloody Marys and mimosas. From the bar, try the on-tap Mule with Belvedere vodka, ginger, lime.    Sunday afternoons and Thursday evenings feature live music, and always at-the-ready are ‘really big games.’ Try your hand at large format Connect Four, Jenga, and Corn Hole. Archer adds a mid-week wink with Brown Bag Wednesdays: the wine team selects a bottle, brown bags it, and pours it in a blind tasting format. Guests have the opportunity to guess the “three Vs”: vintner, varietal, vintage. Guess 1 of 3 correctly for a 10% discount on the bottle; 2 of 3 it’s 50% off; 3 correct and the bottle is just $1. Sky & Vine also serves a reverse happy hour nightly from 9 pm to close with $5 beers, $9 cocktails and wines by the glass, and snacks ranging from $4 to $10. FOR INFORMATION: SKY & VINE ARCHER NAPA 1260 First St., www.archerhotel.com/napa/sky-and-vine


PRESENTING SPONSOR

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NVL things to do

CRUSH MS R

eid Family Vineyards and Counter Punch Wines have teamed up to create Crush MS, a non-profit organization in Napa Valley dedicated to raising funds and awareness for the elimination of multiple sclerosis (MS).   You are invited to join the fun at the Fifth Annual Crush MS Summer Celebration and Symposium on July 28, 2018! Each year hundreds of people gather at Reid Family Vineyards to sip and savor wines from multiple wineries, enjoy grilled bites, groove to local music and bid on items in the silent and live auctions, all for a great cause!    If you are interested in learning about the current state of MS research, cutting edge medications, and what is on the horizon, you won’t want to miss the “State of MS” Symposium presented by the Clinical Neuroimmunology team of Stanford University, 2:00-3:00. The Symposium is included with your Crush MS ticket.    The wine tasting celebration begins at 3:00 and concludes at 6:00. Participating wineries include, but are not limited to: Aveo, AXR Winery, Benevolent Neglect Wines, Broman Cellars, Counter Punch Wines, Crane Family Vineyards, Etude, Fontanella Family Winery, Handwritten Wines, JC Boisset Collection, Jessup Cellars, Jose Wine Caves, Judge Palmer Wine, Charles Krug, Naked Wines, Olivia Brion, Page Wine Cellars, Reid Family Vineyards, Robert Craig Winery, Silver Trident, Snowden, Titus Vineyards, ZD Wines, and more!    Proceeds from the event are donated to critical MS research and to programs that help people live well with MS. Purchase your tickets today at crushms.org

ABOUT CRUSH MS

Julie Hare was diagnosed with multiple sclerosis in 2009. Her husband Stephen had spent his adult life in the California wine industry and had always yearned to start his own wine label. In 2012 they started Counter Punch Wines with the mutual goals of producing small lots of hand-made wines from California’s best vineyards while generating funds that would allow them to give something back to organizations that help “counter punch” the effects of MS.   Reid Family Vineyards was founded by Kirk and Karen Reid in 1992 with the planting of a small Napa Valley estate vineyard in the foothills of Mt. Veeder. Their oldest son Kevin was diagnosed with multiple sclerosis in 2002. Kevin met Julie through a local author with MS and the two families agreed to come together and use their mutual love of wine to promote awareness of this debilitating disease and raise funds for research toward a cure. Together, they created Crush MS – an organization which brings people together with some of the greatest wines available, all for a great cause. 24

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A non-profit organization in Napa Valley dedicated to raising funds and awareness for the elimination of multiple sclerosis.

ABOUT MS*

Multiple sclerosis is an unpredictable, often disabling disease of the central nervous system that disrupts the flow of information within the brain, and between the brain and body.    MS involves a process in which an abnormal response of the body’s immune system is directed against the central nervous system (CNS). The CNS is made up of the brain, spinal cord and optic nerves. Within the CNS, the immune system causes inflammation that damages myelin — the fatty substance that surrounds and insulates the nerve fibers — as well as the nerve fibers themselves, and the specialized cells that make myelin. When myelin or nerve fibers are damaged or destroyed in MS, messages within the CNS are altered or stopped completely.   Damage to areas of the CNS may produce a variety of neurological symptoms that will vary among people with MS in type and severity. There are over a dozen treatments to help modify the MS disease process, but there is no cure. *source: nationalmssociety.org


5th Annual

Crush MS Summer Celebration and Symposium Saturday, July 28, 2018 Reid Family Vineyards

Join us to crush multiple sclerosis

2:00 - 3:00 “State of Multiple Sclerosis” Symposium presented by the

July 28, 2018 You are invited to join 400 people in Napa Valley to crush multiple sclerosis! Sip and savor wines from multiple wineries, enjoy great food, music and company and bid on items in the silent and live auctions. Have a great time while helping to Crush MS!

Clinical Neuroimmunology Team

Information and tickets: CrushMS.org

3:00 - 6:00 Wine Tasting Celebration Silent Auction Live Auction

of Stanford University

Get your tickets today at crushms.org

Voted Napa’s Best Spa by Napa Valley Life Magazine

In the hillside directly behind The Meritage Resort lies Spa Terra, a luxury spa located entirely underground in our 22,000 square foot Estate Wine Cave. Experience the hushed serenity of the cave, with natural stone and copper water features combined with a locally-inspired treatment menu.

875 Bordeaux Way | Napa, CA 94558 707.251.3000 | SpaTerra.com

TMR_NVLife_Ad_SPA_HALF_2018V3.indd 1

5/22/18 6:49 AM

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NVL things to do

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OME WINEMAKERS CLASSIC 2018 is “The Ultimate Cult Wine Event” with over 30 home winemakers pouring their vintages. Mark your calendar, for Saturday, June 23rd from 4:00 to 6:30 pm. Come and enjoy food, music and “The Best Wine Money Can’t Buy” at the fabulous CIA at Copia in the Oxbow District of Downtown Napa. Tickets are now available at www.drycreek-lokoya.com or www. homewinemakersclassic.com.   This 35th Annual Tasting is the major fundraising benefit for our first responders of the 2017 Napa Fires. The local hero’s are the Dry Creek – Lokoya Volunteer Fire Department, which is a 501c3 non-profit organization. There will be man fine Napa wines donated for the silent auction, as well as Harlan wine that will be raffled off at the event.    What makes this a “Classic” event is that the wine is being judged by professional wine judges at the same level as commercial wine. Home Wine makers are a passionate group of people. Most started making wine as a hobby, with their eye on being on celebrating with friends and per chance awarded “Best Of Show”. These winemakers get their grapes by either growing them themselves, picking other grower’s grapes, or purchasing the grapes. Some will even pick the second crop from the vines because they can get the very best grapes available at a lower price and, occasionally, for free. 26

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Home winemaking is labor intensive. Winemakers hand-crank the crusher/de-stemmer, calculate the formula for their nutrients during the fermentation process, and punch down the grapes twice daily. They then transfer the grapes to the grape press. Some winemakers have been known to have photos of themselves in the same position as the Grape Crusher Statue at the entrance to Napa Valley. But don’t tell anyone.    Every wine has a unique story. Home winemaking is about doing it the old way, with the love and energy and intensity that makes the wine so special. It is barreled for months or even years depending on the selection of oak, the varietal, and the finished wine that gives a sense of pride to the people that made it happen. Often friends are enlisted for picking and for bottling day. The entire process involves filtering the wine, filling each bottle, using a hand corker that is owned or rented, heat


shrinking a capsule and then putting on the label that is designed by the winemaker or friend. Come and listen to your favorite winemaker tell their story.    A true “Cult” wine is one that’s hard to get. You cannot buy the Home Winemaker’s Wine at the Home Winemakers Classic. Many of these amateurs are practicing to be professional winemakers. You can taste the wine, meet the winemaker, and have your own bragging rights to say, “I knew them when!”.   Come join us for a lovely afternoon of great wine and good people at the CIA at Copia. Fine appetizers will be available by the student chefs at the CIA, and excellent Napa Valley wines are the top bidders in our silent auction.

ABOUT THE DRY CREEK – LOKOYA VOLUNTEER FIRE DEPARTMENT The Dry Creek-Lokoya Fire Department response area covers 200 square miles that encompasses the Mayacamus Mountains and the western hills of Napa Valley. Because this area is steep and only accessible by few roads, they locate their equipment in strategic places within their district to optimize response time to any given location. Our Firefighters responded to the Napa County Fires in 2017, the Lake County Fires in 2015 and other major fires throughout California.   Since 1982, the Home Winemaker’s Classic has raised funds to build the current firehouse located at the corner of

Dry Creek Road and Oakville Crossroad as well as two auxiliary garages to house the Department’s remote apparatus. Tickets are now available at www.drycreek-lokoya.com or www.homewinemakersclassic.com. SUMMER 2018

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NVL things to do

NAPA BECOMES PRO

BASEBALL CITY  BY PAUL FRANSON

Bruce, Emily and Tito

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apa has now joined the big leagues – sort of. It is now home of the Napa Silverados professional baseball team, part of the six-team Pacific Association of Professional Baseball Club.   The minor league, which is not affiliated with the majors, includes the Sonoma Stompers, Vallejo Admirals, San Rafael Pacifics, Pittsburg Diamonds and also new Martinez Clippers. They hope to eventually add two more nearby cities.    Silverados owner Bruce Johnston thinks Napa is ready for the team. “Napa is a baseball town,” he claims, noting that we have two Little League groups and active girls’ softball, too.    Two places on the roster of 22 are even reserved for female players. 28

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Johnston emphasizes that the team is for the whole valley, however, not just Napa.    He sees the Silverados as badly needed affordable family fun for an area infamous for lacking youth activities. He also considers the team a great opportunity to pull the community together.   The games will cost only $10, $5 for kids wearing colors of their Little League or softball leagues during the week and there will be many related activities at the games and elsewhere.   The Silverados open their official season May 31 at the Napa Valley College baseball field complete with new bleachers and food truck for refreshments. They will play 80 games in 92 days, 40 at home, more if they make it into the finals. Johnston is the

team’s general manager and he’s selected Napa native Megan Castellucci as assistant general manager, Tito Fuentes, Jr. as team manager and Emily Rutherford for special events and marketing. Castellucci, who has a Master’s in Sport Management from the University of San Francisco, was assistant general manager of the San Rafael Pacifics and also worked with the Oakland Athletics and headed ticket and game day operations for her alma mater team, Cal State Fullerton Titans. Castellucci will oversee host family and stadium operations and assist with business and marketing. Fuentes’ father, Tito Fuentes, Sr. was a San Francisco Giants player and is now a sports commentator. Fuentes Jr. has played, scouted and coached in the minor leagues, as well as having operated baseball academies in the US


and Dominican Republic. He will manage sponsorship and advertising sales as well as managing the team.   Ironically, Johnston himself didn’t play baseball after his earliest days. He spent 35 years developing shopping malls but went out on his own and then moved to Napa in 2007.   A few years ago, he heard that the Pacific Association wanted to expand to Napa, and after consulting with his family – and securing enough sponsors – he committed to the team.    The team can’t survive on tickets sales and program advertising, but he found many local businesses and organizations wanted to sponsor the family-oriented activities.   He also had to find a place to play, negotiating with Napa Valley College to use its baseball field when its team isn’t playing there and paying to upgradie the bleachers. Silverados players come from many places, from college to minor leagues; some are local. They hope scouts will recognize them at games, and Johnston says typically a dozen or so are hired away each year at other league teams.   The Silverados are looking for families to host for out-of-town players, sponsors for games,

advertisers for the program – and obviously, fans. Sponsors get to promote their favorite charities as well as themselves at the games and with informational booths.   Johnston hardly expects to get rich owning the Napa Silverados, but he hopes to at least break even. For him, it’s something more important: “It’s a chance to give back to the city,” he said. Visit silveradosbaseball.com for more information and tickets.

A FOOD TRUCK FOR THE GAMES

Silverados fans will be happy to learn that they can enjoy hot dogs and beer with the games – or wine, since this is Napa Valley. But it was a little more complicated than at some ball fields.

The baseball field that will be used by the Silverados at the college floods in the winter, which is no problem since the games are in the summer. But that precludes building a permanent concession stand. Instead, the Napa Valley College culinary program has teamed up with the Silverados to outfit a food truck. The collage got a grant to buy the truck from French Corner Napa, and is turning it into the ScholarEat truck.    This will give students experience with one of the food world’s biggest trends and a chance to earn a few dollars.   The truck will serve food like hot dogs, a chicken sandwich, veggies wraps and nachos plus specials at the games. For now, the food will be prepared at the college’s commercial kitchen but before next season, they’ll add a stove and hood so they can prepare food, too. After the ball season, the truck will be on campus and may appear at Farmers’ markets and other events, too. A non-profit will sell beer and wine at games, too. SUMMER 2018

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Todd Anderson with Winemaker Robert Hunt

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Rediscover Anderson Conn Valley  BY KARI RUEL | PHOTOS BY ART AND CLARITY

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uthentic Napa is your reward for driving eight minutes off the Silverado Trail up a meandering road to wine country’s Conn Valley. This 10-thousand acre, protective bowl has the ideal conditions for growing some of Napa Valley’s premium cabernet sauvignon grapes. It’s also where you will find Anderson Conn Valley Vineyards and a slice of how Napa used to be.    Since 1983, Anderson Conn Valley’s 40-acre estate has been family owned and operated with the big man, Todd Anderson at the helm. The Michigan native drilled the first of many stakes into the ground by hand to create his future vineyard, which has consistently produced grapes that have been made into world-class wines ever since. Todd’s vision, hard work and dedication to crafting only the best cabernet has made him an icon in the wine business. His six-foot five stature, often adorned in black leather and a cowboy hat has become his signature look.   “Todd is a time capsule,” said General Manager Jim Silver. “He’s an embodiment of the promise of Napa Valley’s richness. He has overseen the winemaking process for 35 years and that’s awesome.” There has been an evolution, but a consistency over the years at Anderson Conn Valley according to Silver.

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“The terroir, the distinctiveness has been a common thread through all our wines that have been produced here on this property,” said Silver. “Yet the quality is moving forward along with time. Disease control and processing is better. Cleanliness is better. Everything is better than it was in the 80’s. We are making the best wine we’ve ever made.” Todd is a part of that Terroir and the common thread that makes Anderson Conn Valley so unique. His world travels promoting and selling his 5,000 cases and his story-telling talent has made him the face of his iconic brand. He is a walking billboard for this brand, and the energy behind it. Anderson Conn Valley is one of the last places left where you can still experience old meets new Napa.    “We have always invited people here like the oldtimers did,” said Todd. “We will show you around and let you watch us work. We aren’t better than anyone else, but we were always open to sharing ideas both in giving and receiving. We all worked together in the Napa Valley building the Napa name. Today you don’t have that. There are a lot of high-end places you can’t get into. They are all still my friends yet even I need special permission to go there. Here though, we are still – ‘Come in and see us. Hang out with me and the winemaker.’”    Guests who drive up the long scenic path with vineyards on both sides and mountain ranges in the distance are greeted with a splash of sauvignon blanc. “We have a tasting room but we don’t always use it,” said Silver. “There is no formula for our guests who visit. Based on their interest level and how much time they want to spend, they make their own experience. Depending on the weather and the spirit of the discussion we can drive a Polaris into the vineyard, walk through the winery, walk into the house, or just over to a picnic table. We will go until it’s over…It’s up to the guest. If they love wine, they will love the experience. If they are in a hurry, we’ll get them out. It’s up to them. We personalize each visit based on customers interests and try to cater to what is most important to them.”    Todd encourages guests to be a part of everyday life at the winery. “If our vineyard workers are knocking heads off barrels or whatever and someone walks up to them, they are not going to hide what they are doing,” said Silver. “In many wineries that stuff goes on behind the scenes; you are shown the bar where you are supposed to stand and taste wine and look at pictures on the wall. We welcome people to walk up and find out what’s going on. That’s almost impossible to find any more in the Napa Valley.”    The property also houses two wine caves, which also can add to the experience. The vista views from the cave entrances are stunning and can have a calming effect to anyone who stops and soaks in the beauty. Then go taste the wines, often from the barrels, and guests will be amazed. 32

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Six years ago, Robert Hunt became the head winemaker under Todd’s guidance. “When you taste the old wines from here and our new vintages, there are a lot of commonality in styles,” said Hunt. “It’s bringing us into what modern Napa is. It’s not our goal to be big, over-the-top wines.”    Hunt said one of the things that attracted him to this property is the classic European element that resides in the wines. “Our wines have good acidity, good tannins,” said Hunt. “There is an elegance to the wine that belies their Napa origins. Those are characteristics that we have honed in on. It’s great display in a modern approach. Our grapes are riper than when Todd was making the wines. A lot of the earlier sensibility when you taste the wines are still at the core of what we do here.”    “Physical Terroirs – The tasting room is at 300 feet and the caves are at 400 feet,” said Hunt. “Look up and see a mountain range circling us at 600 feet. We are in this depression with one cut at the end with a creek that goes down to Lake Hennessy. What that does is it gives us cooler air off Howell Mountain and settles down here and delays our bud break two three weeks behind what’s happening in St. Helena. It’s one of things that helps shape the wine profile so much because we are running later.”


Todd Anderson with Jim Silver

“We mentioned we are riper today, but back in the 80’s we were riper than everyone else who were picking at 12-percent range,” said Todd. “It did make us more approachable sooner, but kept some of that Bordeaux kind of character we always had in our wines. Robert Parker always said that California wines are homogenized and what he liked about our wines is we were the Bordeaux/Burgundy producer of the Napa Valley.”    “We have guests that tell us all the time, that they have found wines they like, but when they come here they like all the wines,” said Todd. “I don’t drink whites, but I love your sauvignon blanc, etc. The compliment we get at the winery is when people say ‘I like it all.’”    Todd is known to be a protector of things. “He tries to repair something before he throws it out,” said Silver. “He takes the same approach to his wine model. Technology is changing and is steadily moving forward and we need to keep up with that.”   Moving towards the future, Anderson Conn Valley will be taking a direct-to-consumer approach for distributing their wine. According to Silver people are already seeking out their website to buy directly as smaller producers are harder to find among

the mass producers in the market place. “Developing our directto-consumer business at the front door is really important,” said Silver. “We want to drive people here who never thought to visit or people who have been here come rediscover us. We are the good ‘ole days and the next generation. Todd is the connection between the two.”    Anderson Conn Valley is well known for their Estate Reserve Cabernet Sauvignon, Éloge (Bordeaux-blend) & Right Bank (Cabernet Franc-blend), come see why their non-malolactic Chardonnay, Semillon & Sauvignon Blanc have a cult following. Their rare, small production ‘Signature’ Cabernet Sauvignon and new blend; ‘Gustaf’ and ‘Aurum’ are only available at the winery. Todd also makes his not so secret anymore high-end Ghost Horse Cabernet Sauvignon from grapes he grows at his home ranch.    “Anyone can take a picture of a vineyard, but it’s hard to take a picture of the terroir,” said Silver. “It’s a hard concept for people to understand it. Beyond the soil and the climate, Todd is our terroir. He’s the identity of this place. Fortunately, people can visit the authentic here.” AndersonConnValley.com

SUMMER 2018

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NVL what's hot

Verve Napa Valley Verve Napa Valley is committed to supporting and encouraging Napa Valley’s many talented women. Owner and Curatorin-Chief, T Beller, who is featured in the recent book Wine Country Women of Napa Valley, has created a new tour experience, the Verve Wine Country Women Tour. The full-day tour provides the opportunity to meet some of the other women featured in the book, as well as visits to select Napa Valley wineries. www.vervenapavalley.com

Rooted Fork Foodie Tours Napa’s locally owned and operated walking food tour company, has launched its inaugural Downtown Napa Brunch Tour. Guests will experience the chef’s signature dish, accompanied by a brunch beverage, at seven popular brunch locations in downtown Napa. The tour is offered each Saturday 10am – 1pm. www.rootedforkfoodietours.com

Gran Electrica The second outlet of the original in Brooklyn, NY, has opened on Main Street in downtown Napa, offering an authentic and market-driven Mexican menu. The beverage program incorporates traditional flavors with seasonal ingredients, and cocktails featuring tequila and mezcal by small-batch and artisan distillers. The restaurant’s wine cellar features a selection of both local and European wines with a focus on small producers. Gran Eléctrica Napa also offers a large outdoor patio, perfect for al fresco dining alongside its chef-driven produce garden. 1313 Main Street, Napa. (707) 258-1313. granelectrica. com/location/gran-electrica-napa/ 34

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Falconry Vineyard Experience at Bouchaine Bouchaine Vineyards’ sustainable farming practices include the use of falconry for bird abatement, a procedure in which trained falcons and hawks are used to intimidate and chase pest birds from the vineyards. This natural predator-versus-prey relationship encourages pests to relocate, resulting in organic, ecofriendly and sustainable abatement. Now, visitors to Bouchaine can witness firsthand this sustainable farming practice via the Falconry Vineyard Experience. Bouchaine partners with West Coast Falconry to present a stunning display of regal falcons and hawks swooping through the air, returning to their handler, and then to the gloved arm of each guest. Photos are encouraged! A lavish picnic lunch and wine tasting follow in the lush gardens overlooking the vineyards. $200 per person; call for dates and times: (800) 654-WINE or (707) 252-9065. SUMMER 2018

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NVL what's hot

Workmix Café and Lounge Work, Meet, Create, Collaborate. If you’re looking for an upscale alternative for a place to meet, work or gather in the heart of downtown Napa, you do not need to look farther than Workmix. Launched in August 2017 by aficionado space planner Stephanie Cash, Workmix brings an energetic, swanky alternative to meeting space in downtown Napa. Stephanie’s vision was to create a place where freelancers, entrepreneurs’ artists, vintners and creative people could come to meet, create, collaborate or work solo. Inspired by the movie Enchanted April, five-star hotel lobbies, and Victorian Era London clubs, Stephanie based her design concept on creating an “experience” to provide energy and inspiration within the environment in which one works. She believes people are influenced by their surroundings and by building a high performance, inspirational environment for her clients and guests, it will affect the outcome of their work. Member Paul Mabray, Director at Emertry.io, agrees.    “Since I became a member at Workmix I have not only found it a great place to work, but to also to engage with other businesses and clients. Because there are a lot of analogous businesses in the same space, we can collaborate with one another and offer our clients a one-stop shop to meet or get introduced to others.”    The 3000 square ft. space is divided into separate style working and gathering areas which can be modified to accommodate any group or individual need, depending on the clients’ preferred working or meeting style. The main area is open and bright, has a seated conversation area to relax, and a center island with stools to gather, or serve wine and snacks. There are several private meeting suites which seat up to six, and a larger Event Suite which retrofits for social gatherings, conference or classroom style designs. All of the rooms have integrated AV, multimedia, and WIFI.   Workmix stocks a refreshment bar which serves artisan coffees, drinks and light snacks, and for those who wish to indulge, an enomatic wine station, where

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wines can be self-served by the glass. Pastries, cheeses and other food items may also be ordered in advance to support meetings and events.    Workmix clients and guests can reserve space through monthly memberships and daily or hourly usage passes which are offered to individuals, small businesses or corporations and are popular with local hotel guests.    Beyond the office and working accommodations, Stephanie is launching a “Winemix” program for local vintners by providing tasting room space which can be used to host private client tastings or pop up events. Services include a private tasting salon environment including set-ups (glassware, ice, dump buckets and staff) based on the vintner’s requirements. Eventually, through her Winemix vintner membership program, she hopes to build a small collective of wineries to host regular pop up events. In addition to the meeting space and vintner programs, Stephanie promotes art receptions and gallery space to local artists to help them promote their work and to provide inspiration for working members and guests. Future plans include a monthly book club, an open mic night for writers, a comedy wine event series and a “Free Fridays” term for locals to pop in and enjoy the space.   Workmix is open to members M-F days a week, 8 a.m.-7 p.m. and is available by appointment evenings and weekends for Vintner pop up tastings and other events. For more information

on memberships or reserving your space: ( 7 0 7 ) 6 0 3 - 3 9 8 6 , w w w. w o r k m i x . c o m , 950 Randolph Street, Downtown Napa www.workmixcafelounge.com, Contributed by Laura Larson

Napa Valley Film Festival

The Napa Valley Film Festival relies on hundreds of volunteers who generously donate their time and share their love of the Napa Valley with festival attendees. Volunteering is filled with exciting opportunities to meet new people, mingle with filmmakers and celebrities, and celebrate film, food and wine at its finest. Learn more at nvff.org


Create Your dream home

Handcrafted In America Rowe Furniture • Robin Bruce • Simply Amish • Hancock & Moore Jessica Charles • Harden • Old Biscayne Designs • Temple • Modern Farmhouse

742 California Blvd., Napa (California & Third) • 707-927-3652 www.brickandmantel.com SUMMER 2018

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NVL what's hot

The Studio by Feast it Forward June marks the opening of The Studio by Feast it Forward located in the Oxbow Commons District. Two years after breaking ground, the Live Studio + Experiential Showroom + Wine Collective showcases Feast it Forward’s popular Lifestyle Network focused on food, wine, music, design, and philanthropy—all in one place. Founder Katie Shaffer wanted to expand the popular Feast it Forward enterprise she created in 2012 by partnering with vintners and entertainment savvy industry sponsors in music, technology, food, wine and home design. Through this collaborative network, the studio concept offers guests a unique, purposeful experience which brings each facet of the Feast it Forward network to life. Visitors are welcomed into the two-story space on McKinstry Street with a collective of sixteen vintners offering wines to buy by the taste, glass or bottle and can be enjoyed relaxing in one of the conversation 38

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areas or upstairs on the wrap around porch and rooftop patio. Patrons can create their vibe by selecting an LP to pop on a portable turntable, swinging on a hanging daybed or shopping from a plethora of home design and lifestyle merchandise. Items such as jewelry, food and kitchen accessories, furniture and electronic media items in the studio can either be accessed or made available for purchase. Almost anything that is not secured to the foundation of the studio can be acquired from one of the sponsor partners on-line through a live touch screen monitor in the retail lounge at the front of the store.   With one of its core objectives centered around food, the second floor of the studio is leveraged for Feast it Forwards’ live stream production network, where some of their popular educational and lifestyle channels will be recorded and served up live online and on multiple monitors for anyone in the space to watch and enjoy. In April, the first Celebrity Chef program “Riffs and Recipes” was hosted by Chefs Rick Moonen, Jacques Pepin and Roland Passot and accompanied by a live band Ozomatli. The episode was conducted on-site and streamed to the Feast it Forward network of over 51M online followers.

The studio will be recording more live program events as well as hosting a regular schedule of educational and lifestyle classes and events for adults, children and animals alike, and will also be available to rent for public, private and Corporate events.    The project includes the non-profit side of the business, and will be driving awareness toward the Feast it Forward charity groups through donation drives and events within five primary categories: Women, Children, Animals, Health and International Causes. The charities rotate each month and are selected based on their commitment to promote peace & security, human rights, improved relations between countries and hunger relief. In June, the Studio is launching its Friday “Yappy Hours” series, where furry friends are invited to hang out while their owners relax with drink specials. The studio collects food donations and contributes a portion of proceeds to “local community critters”.    Open six days a week-(Hours of operation will fluctuate based on event schedule For more information: www.feastitforward.com, 1031 McKinstry Street, Oxbow Commons; Downtown Napa, Contributed by Laura Larson


START YOUR SUMMER WITH A SPLASH OF

Rosé www.LunaVineyards.com SUMMER 2018

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NVL what's hot

C’EST LA PAIRE OPENS IN YOUNTVILLE PHOTOS AND STORY BY KARI RUEL

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’est La Paire is Chelsea Cortese, Deborah Indelicto and Nicole Mohring’s new shoe store in Yountville’s V Marketplace. As an independent shoe store, C’est La Paire provides affordable and fashionable shoes.   Cortese was adamant that they will be catering “to what locals want at a priced point that ranges from $20 - $120. While we have a few high-end boots, most of our shoes are reasonably priceds, appropriate and stylish.” She went on to say that while most of Yountville is higher priced and

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tourist based, they want to focus on the local scene and our ‘Napa Style’.”    “In Napa Valley we like nice things, but we are practical people,” she said. “We will offer something for women at every age.” The trio of ladies hand-picked each brand that will be carried at C’est La Paire. They will be featuring brands such as Sam Edelman, Dolce Vida, Vince Camuto, Corso Como, Chinese Laundry. Mystique, Badgley Mischka. Matisse, Lucky Brand and Frye. C’est La Paire is located upstairs at the V Marketplace next to Cortese’s

clothing store I Elle. “Our guests will receive the same I Elle experience with a knowledgeable staff, inviting atmosphere and 5-star customer service,” said Cortese.    Inspired by the French phrase C’est La Vie, which means “Such is Life,” the girls chose the name, C’est La Paire. Come find your pair upstairs at the V-Marketplace.

FOR INFORMATION ON:

V MARKETPLACE, YOUNTVILLE OPEN EVERY DAY 10-5:30 707.942.7015


is Readmitted to the Hospital within 30 days of initially being discharged. Senior Helpers’ Staying Home Safe™ program offers trained and certified care professionals to provide the support and resources needed post-discharge to keep your senior loved one safely at home throughout their recovery process, including: • Professionally managed care • One-on-one personal care • Transportation home and to follow-up appointments • Pre-inspecting home for safety concerns before arrival • Medication coordination and reminders • Grocery shopping and nutrition planning • Support therapy plans CONTACT US TODAY.

707-200-6665 | www.seniorhelpers.com/napa All rights reserved. Senior Helpers locations are independently owned and operated. ©2018 SH Franchising, LLC.

Pictured: Dr. Terry Restivo

We offer a full range of plastic and reconstructive surgeries. We also offer non-invasive procedures such as CoolSculpting for body contouring and Renuvion of facial rejuvenation. Alyce Murphree RN is available to perform injectables at Restivo Plastic Surgery! She has been a Registered Nurse for over 40 years and continues to do advanced trainings to continue her education. She prides herself on patient happiness and will help you achieve the look you desire. Our aesthetician, Robin Zarrabi, offers medical grade facials and peels, including VI Peels! Robin is offering 50% off of her regular facials during the month of May!

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LET US SHIP YOUR NAPA VALLEY MEMORIES HOME! We pick up from Napa Valley Wineries, Hotels, and B&B’s SPECIALIZATIONS

Pictured: Alyce Murphree RN

Product packaging services Online shipping forms Rental Mailboxes Photocopying Faxes Stamps Shipping

Restivo Plastic Surgery, Inc.

3379 Solano Avenue Napa, CA 94558

(707) 260-1808

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3036 Beard Rd Napa, CA 94558 www.restivoplasticsurgery.com

707-257-1888 SUMMER 2018

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NVL winery spotlight

AN AUTHENTIC EXPERIENCE:

POPE VALLEY WINERY  BY VALERIE OWENS

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nown for producing elegant and expressive wines, Pope Valley is nestled in the northeastern corner of Napa Valley. A tranquil haven for oenophiles, the region is known for its country charm and historic relevance. For Pope Valley Winery, the acclaimed terrain and rustic ambiance set the tone for an unforgettable experience.    Dating back to 1897, Pope Valley Winery was formerly, Burgundy Winery & Olive Oil Factory. Acquired by the Eakle family in 1997, the hillside property features a one of as kind cellar built with large hand hewn wood timbers procured from the local Oathill Quicksilver Mine in the 1800’s, the original homestead farmhouse, and a blacksmith’s workshop with century old tools.    “Our cellar was created over a course of nine years and is still utilized today to cellar the barrels of our small lot wines just as it was used back in the late 1800’s,” said General Manager, DianaEakle Hawkins.   A short jaunt from the valley floor, the drive to Pope Valley Winery is picturesque. With a windy road overlooking resplendent countryside, visitors can enjoy a calm and relaxing drive just 45 minutes from Downtown Napa. Upon arrival, guests are given a warm and hospitable welcome where they are invited to taste from a selection of 6 wines and tour the historic property.

Providing a unique one-one-one experience, Pope Family Winery offers guests the opportunity to experience an authentic representation of primordial Napa Valley. Featuring picnic tables and a bocce ball court, the winery invites visitors to bring a picnic lunch and enjoy the ambiance.    “Pope Valley Winery is so special because it is the last of its kind, a dying breed per say. It is one of the few undiscovered hidden treasures of Napa where you can go back to how the industry all started and see the roots of winemaking back to the 1800’s,” said Hawkins. “Where you come in as a guest and leave a friend, were not just another bottle of wine, welike the guest to experience the quiet, the vineyard the countryside and have the experience to look back on and to the future with.”    As of 2014, siblings David Eakle and Diana Eakle Hawkins have taken the helm of the winery and are focused on the experience, quality and authenticity. Collaborating with Winemaker, Bryan Avila, Pope Valley winery offers beautiful terroir inspired varietals such as Zinfandel, Chenin Blanc, Sangiovese, Cabernet Sauvignon and Tre Uve, to name a few. As the second generation, David and Diana are committed to providing guests with a grassroots experience and inviting them to become part of the family as they sip delectable wines overlooking the magnificent grounds of their childhood.   “We are 3rd generation Pope Valley natives, 9th from Napa County and the second generation running the winery,” said Hawkins. “I remember being here as a little girl and running through the cave and vineyards. Running the winery now means being a steward of its history and preserving it but still keeping things current and making amazing wine.”

6613 Pope Valley Road, Pope Valley (707) 965-1246, info@popevalleywinery.com Monday - Sunday 10:00 a.m. to 5:00 p.m No appointment necessary Family and Dog friendly Tasting Fee: $30

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NVL 5-17-18 Final Kent_Layout 1 5/17/2018 9:36 PM Page 1

NAPA DERMATOLOGY & LASER Now Accepting New Patients 707-927-3508

Dr Kathryn Kent, MD, FAAD

Skin Cancer Treatment • Acne, Eczema, Psoriasis • Botox, Juvederm, Voluma

Napa Dermatology & Laser provides comprehensive dermatology services to people of all ages in the Napa Valley and North Bay area. We maintain a patient-centered approach while offering compassionate and the most up to date care.

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SUMMER 2018

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NVL winery spotlight

THE PARALLEL APPROACH:

CORRELATION WINE COMPANY  BY VALERIE OWENS

A

region of grand opulence, the Napa Valley is home to some of the most prestigious vineyards in the world. Where vintners can showcase the valley’s most esteemed fruit through an expression of creative brilliance. For Wesley Steffens, years of experience within the food and wine industry have built a foundation for finding “Correlations” through relationships, varietals, and experiences.   As the Estate Director and Associate Winemaker for the acclaimed Vineyard 7 & 8, Steffens’s dedication to quality is showcased through his work. Looking to create a new expression and voice outside of his family’s estate, Correlation Wine Company was launched in 2017.    “Correlation Wine Co. brought an opportunity for my wife and I to create a brand of our own, focused on what we feel has been so important to our experience here in Napa Valley,” said Founder, Wesley Steffens. “The relationships, or “Correlations” between the people, places, wines, and how they offer an incredible story we can tell through a great bottle of wine.”

Known for producing elegant and expressive wines, the dynamic team of Wesley Steffens and Martha McClellan team up to craft the Correlation Wine Company. Their portfolio consisting of the Correlation Cabernet Sauvignon, Correlation Rosé, and Correlation Sauvignon Blanc highlights Steffens and McClellan’s artistry.   “We strive to craft wines with impeccable quality and approachability,” said Steffens. “The wines from Correlation Wine Company are first and foremost reflections of our passion, our experience, and ultimately founded upon the relationships we’ve made. These “Correlations” are the backbone of our wines.”   Sourcing fruit from Spring Mountain, Rutherford and Atlas Peak, Correlation Wine Company is making their mark in the industry as they enter into their second year producing premium wine. Whether joining their mailing list, or becoming an inaugural member of Club Correlation, Oenophiles can appreciate Correlation wines locally at The Wine Thief as of May 16th.    “Over the years of running my family’s winery, I’ve learned the true power in having the chance to welcome guests, introduce them to our story, and share our wines, hopefully making lifelong fans and supporters,” said Steffens. “I knew we needed to find a home where we could properly present our wines, giving the brand a chance to stand and grow as its own. The Wine Thief was a perfect match. They are passionate about wines, they appreciate the smaller family owned brands, and have a team truly excited to share not only our wines, but a handful of other incredible vintners.” Correlation Wine Company is a culmination of experience, a selection of extraordinary terroir and virtuosity. For Wesley Steffens, the wines offer a beautiful interpretation through association.    “When I think about the backbone of this brand, my passion towards this new opportunity, and the vision towards the future, I simply circle back to our mission statement. We are rooted in relationships, and driven by the commitment to make them stronger,” said Steffens. “It all circles back to the relationships. I’m having a blast getting this brand launched, and look forward to sharing many new Correlations as we continue to share our story.

PO Box 558 St. Helena, (707) 963-9441 www.correlationwines.com

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C'est La Paire V Marketplace Yountville 6525 Washington St. 707-947-7015

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Simplicity By I-ELLE 492 First St. East Sonoma 707-938-5422

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707.251.3066 www.meritageresort.com

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SUMMER 2018

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NVL wine spotlight

 BY VALERIE OWENS

T

he Napa Valley has a winemaking launched reputation for producing their careers in a new world renown wines with direction. Over the an agricultural backbone. Where next decade, Craig the coined phrase, “from grape honed his craft and to bottle” emcompasses all of produced private label the hard work, and dedication it wines, utilizing the takes to produce a single bottle of Cabernet Sauvignon wine. For Gibbs, the combination and Cabernet Franc of viticulture and passion have grapes grown by lead to a wine portfolio rooted in Lewis. DR. LEWIS GIBBS CARPENTER ancestry.    Sadly, Lewis passed   Dating back to the 1950’s, Dr. away in 2013. Said Lewis Gibbs Carpenter Jr. acquired land to have driven a tractor well into his on the valley floor. A psychologist by late 90’s, Lewis’ life’s work will live on. trade, Lewis farmed walnuts, dates and a Producing Cabernet Franc, Cabernet small section of grapes on the property. Sauvignon, and Sauvignon Blanc from By the 1970’s, Lewis’ aptitude and keen the same vineyards he planted over forty insight lead to the replacement of his nut years ago, Craig launched Gibbs Napa and fruit orchards with Bordeaux grape Valley that same year. Inspired by Lewis’s varietals that were gaining international and his sons middle name, Craig set out recognition at the time. to craft premium Napa Valley wines that    Then, in 2000, Craig and Susan Handly, were approachable and affordable. Lewis’ son-in-law and daughter, expanded   Today, the third generation has come on the family legacy and began crafting into fold. Spencer Gibbs Handly joined wines from the property. Former label the family business after graduating from designers, the couple’s reverence for the University of San Diego in 2014. 46

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“I’ve always been drawn to the idea of farming and working with the land, just like my grandfather showed me how to do,” said Spencer Handly. “There’s something about combining all of your senses to create something as delicious as a glass of Cabernet Franc or Sauvignon Blanc, with the backdrop of Napa Valley, that made joining the family business a no-brainer.”   With a wine portfolio consisting of eight wines to date showcasing fruit from their beautiful Cross Creek and Centa Vineyards, the wines are expressive, automatic and well balanced. From grape to bottle, Gibbs Napa Valley tells a story. A story of passion, dedication and heritage.   In their next adventure, The Handly’s will share their story locally. Partnering with The Studio by Feast it Forward coming this spring, Connoisseurs can experience food, design, art, music, philanthropy and Gibbs. GIBBS NAPA VALLEY WINES 617 Crystal Springs Road, St. Helena, (707) 963-3997 www.gibbsnapavalley.com, info@gibbsnapavalley.com


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SUMMER 2018

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NVL wine spotlight

A TRIBUTE TO GREATNESS: (DLCV)

DIANNA LYNN “CANDY” VENGE  BY VALERIE OWENS

T

he relationship between a Mother and son is deep-rooted. An unforgettable bond that is nurtured from infancy through adolescence. In a valley built on legacy and artisanship, maternal support can inspire, encourage and strengthen ambition. For Kirk Venge, the sudden loss of his Mother would spawn artistry through an expression of love throughvinification.   Considered the “Mother” of Venge Vineyards, the late Co-Founder and Proprietor, Dianna Lynn “Candy” Venge left an eternal footprint. Passing away unexpectedly in 2011, Kirk paid homage to his Mother by producing DLCV in dedication and remembrance.   “What came from that initial thought was a skunkworks project seven years and now 6 vintages in the making,” said 48

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Winemaker and Proprietor, Kirk Venge. “We set out with the goal to produce the best barrel (25 cases) of Oakville Cabernet Sauvignon possible, and dedicate the work to my mother. A wine named appropriately, “DLCV.”   With a heritage in the valley and an aptitude for excellence, Kirk Venge acquired full ownership of the Venge brand in 2008 with the assistance of his Mother. As the seed investor in her sons winery, Dianna supported Kirk’s dream and encouraged his vision and creativity. Today, the Venge family legacy continues to thrive.    “When I approached my family to buy the Venge brand and assets from my dad, my mother invested her life savings to help me purchase a 10-acre site in Calistoga to build my new winery,” said Venge. “There was no prospectus, no debt contract, just a filing of articles of incorporation and a trusting belief in my ability to build my legacy in Napa Valley. I was just 30 years old and it was a pivotal moment in my career, because without the investment, Venge Vineyards would not

be where it is today.” In its fifth vintage, the success of DLCV is based on years of experience, an expectation of quality and an appreciation for prodigious wine. Considered the benchmark of greatness for Venge Vineyards, DLCV is a limited production wine crafted to embody the strength and elegance of Dianna Lynn “Candy” Venge. Showcasing the region’s most renowned fruit, Venge Vineyards produces expressive wines composed of vibrant aromatics, depth, and complexity.    “The Cabernet Sauvignon DLCV from Oakville is a stunning Cabernet Sauvignon, showing notes of graphite, vanillin, copious quantities of blackberry and cassis, licorice, a full-bodied mouthfeel, great structure and intensity, plus a long, long finish,” said Venge. “Only 300 bottles, or one barrel, are produced each year of this wine. In all likelihood, this is a 50-year wine.”

VENGE VINEYARDS 4708 Silverado Trail, Calistoga, CA 94515 (707) 942-9100, info@vengevineyards.com


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NVL wine & food

KENZO ESTATE WINERY

AND SIGNATURE KENZO RESTAURANT  BY DYNIE SANDERSON

K

enzo Tsujimoto and his wife, Natsuko, founders of the Kenzo Estate Winery in the hills off Monticello Road and owners of MichelinStarred Japanese restaurant in downtown Napa, have been impressively expanding their iconic presence of the Kenzo name in the Napa Valley. Kenzo has been a wellknown and highly respected icon and entrepreneur for decades in his home country of Japan, and over the last ten years, they have rapidly been increasing their notoriety and presence in the Napa Valley with their award-winning wines and signature restaurant, Kenzo.   Kenzo was the founder of Capcom, the world’s most successful video game company in Osaka, Japan in 1983, and shortly thereafter, in 1985, he expanded his presence with his first US subsidiary 50

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in California’s Silicon Valley. He rapidly fell in love with the Northern California lifestyle and particularly the wine country, where he had a vision to create a retreat in the hills above Napa Valley. Ironically at that time, he had not even considered creating a premier winery. Inspired by the “Judgement of Paris” he realized the potential of the wines coming out of Napa and began his quest to make exemplary Napa Valley wines to import into his businesses in Japan while at the same time creating a signature presence in the United States.   In 1990, he purchased a 3,800-acre parcel, formerly an Olympic equestrian center, on the East side of Napa’s Mt. St George. The acquisiton set the wheels in motion for Kenzo to create one of Napa’s most magnificent premier vineyard estate

properties. Only about 4% (145 acres) of the Estate are planted to Bordeaux varietals and Sauvignon Blanc grapes. The rest of the acreage is much like a nature preserve, and the existing equestrian center is still active. The massive property is five times the size of New York’s Central Park and sits perched at an elevation of 1,550 feet, providing cool temperatures which are optimal for growing the varietals planted to the estate.   Kenzo sought out the best talent in winemaking and viticulture to implement his plans. With the collaboration of consulting winemaker pioneer, Heidi Barrett (Screaming Eagle, Grace Family and Dalla Valle) and rock star viticulturist, David Abreu, he was off to a winning start. After 20 years of preparation and a $100 million investment, the majestic


winery and tasting room launched its grand opening in 2010. Winemaker Heidi Barrett frequently flies her helicopter to the winery site to consult with the team, including associate winemaker, Marc Nanes, who has been on board since 2009.   Marc is an ever present figure at the winery and is hands on in the day to day process of producing award-winning Kenzo wines. You can sometimes see Marc riding around the property on a pink bicycle cruiser which was gifted to him when a group of social media influencers from L’Oréal Paris Cosmetics came to do a photo shoot.   The devastating “Napa Fires of 2017” unfortunately impacted some areas of the property including the loss of a large guest house and a few other perimeter buildings. Luckily, thanks to the commitment of

their vineyard manager who stayed on site during the course of the firestorms, the winery building, the vineyards and Kenzo’s home remained perfectly intact.    The Kenzo Winery, designed by prominent winery architect Howard Backen, features a modern barn style building surrounded by 150-year old olive trees, impressive caves and fermentation buildings.

THE KENZO WINES

Upon the launch of the winery, there were four wines grown on the Estate, “rindo” (meaning “Purple Bell”), a predominately proprietary Cabernet Blend; “ai” (meaning “Indigo”) – also a Cabernet Bordeaux Style wine; “murasaki” (meaning “Purple”) – a Merlot Blend; and “asatsuyu” (meaning “Morning Dew”) –

Sauvignon Blanc. Several years after the launch of the four estate Kenzo wines, almost by accident, they developed a Rose’ wine using the saignee’ method, which involves bleeding the juice from the grapes after having limited contact with the skins and fermenting them separately. Kenzo loved the results so much that they created their 5th Estate Kenzo wine, “yui” – (meaning “Unity”), a delicious rose made from Merlot, Cab Franc, and Malbec.   Although it may seem a bit off the beaten path, a visit to Kenzo it is a must do on your wine touring agenda. For those interested in a legacy Napa Valley culinary experience, guests may request a wine paired lunch with choices from Thomas Keller’s Bouchon restaurant.

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NVL wineries

Napa Valley WineriesHidden Gems  BY LAURA LARSON

Burgess Cellars 1108 Deer Park Road Deer Park, CA www.burgesscellars.com Burgess Cellars offers visitors a chance to experience the rich history of Napa Valley when the California wine region was beginning its coming of age. Founded in 1972 by vintner pioneer Tom Burgess, the operating winery was only one of a couple of dozen that was in existence at that time. The winery and property represent many decades of impassioned wine- growers and winemakers who had one thing in common; they all realized the potential of the mountain fruit from this region of Howell Mountain and were dedicated to producing the most memorable wines from its vineyards. The acreage itself as a grape producing property dates back to the late 1800’s when it was planted by two Italian brothers Carlo and Fulgenzio Rossini, who sold it soon after to Italian Swiss immigrants Giovanni and Elva Poncetta. The Poncettas built a gravity flow winery in the 1890s, which still stands in operation as the oldest section of Burgess Cellars’ winery. The west-facing slope of the Burgess Estate is approximately sixty acres, thirty of which comprise the Winery Ranch Vineyard. The vineyard is dedicated to mostly Cabernet Sauvignon, planted at various elevations up to 1000 feet. Another thirty acres of vines (Haymaker Vineyard) are planted on the East slope of the mountain with a higher elevation. Although some Cabernet Sauvignon is grown here, the vineyard’s bounties also produce single vineyard varietals such as Petite Verdot, Malbec, Cabernet Franc, Syrah and Petite Syrah. Over the years the grapes produced from these two vineyards gained notoriety at the hands of a few legendary winemakers such as Bill Sorensen, who worked 41 harvests for Tom Burgess, Mike Grgich (of Grgich Cellars fame) and Warren Winiarski (of Stags Leap) who cut their teeth during the late fifties and early sixties during the years between 1943 and 1971 when the winery was owned by Chateau Souverain. A tasting experience at Burgess is 100% focused on the wine. The no-frills tasting room is an operating small barrel storage cellar with a tasting bar. It is quaintly appointed with photos of the property and Burgess Family over the years, including some aviation photos taken of and from Tom in his early days as a commercial pilot. In the Cellar Tasting guests sample wines which showcase Burgess current vintages of Cabernet Sauvignon, Chardonnay, and 52

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Burgess Balcony View

Bordeaux varietals while being presented a nostalgic overview of the history of the property.    For those interested in bringing their palates into the historical experience, the Mountainside Tasting consists of Burgess Reserve and Library selections of Mountain fruit varietals. Tastings are hosted in a separate room with expansive views overlooking the steep mountain grade and sprawling vineyards below. Tom Burgess had the foresight to hold back 15% of each vintage so future visitors would have the opportunity to taste how beautiful wines can become as they age. As such, winery guests are offered access to some of Napa Valley’s small production, rare vintages of Cabernet Sauvignon dating back to 1979. Most of the vintages are still available for purchase at surprisingly approachable price points.   Tom Burgess passed away in 2017, however his two sons, Steven and James carry on the Burgess legacy managing and operating the winery. In 2013 they hired winemaker Kelly Woods (Sequoia Grove) who has taken the helm producing their first Bordeaux blend, Mountaineer and experimenting with single vineyard varietals such as Grenache, Syrah, Petite Syrah, and Malbec. The elegant touch of Kelly’s winemaking adds smooth structure to their current vintages.    Burgess offers a truly unique opportunity to take a step back in time and access some of Napa Valley’s most blessed heritage. Guests can take in majestic views of the Valley from the high mountain perch,


Volker Eisele Family Estate 3080 Lower Chiles Valley Road St. Helena, CA, volkereiselefamilyestate.com

tour the original winery still standing on the property, and have the rare opportunity to taste and acquire some of the Valley’s oldest library vintages produced back in the days when Napa Valley was just beginning its journey to become the prestigious wine region it is today. Tastings can be reserved by appointment at regularly scheduled times seven days a week. Contact: 707-963-4766 or vino@ burgesscellars.com

Volker Winery Tasting Table

If one wishes to escape the bustle of the Napa winery scene, the Chiles Valley wine country is a unique and obscure place to plan a diversion. The Chiles Valley AVA is nestled in the Vaca Mountains about four miles above the Northeast side of Napa Valley. Due to its cooler climate and higher elevations, the vines are usually harvested several weeks later than those on the valley floor, causing the fruit to ripen more slowly and consistently. Some of Napa Valley’s most distinctive Zinfandel and Cabernet Sauvignon vineyards are grown and produced among a small handful of down to earth, family-owned wineries with rich legacies in the region.    Volker Eisele Family Estate was founded in 1974 by Volker and Liesel Eisele. They fell in love with Napa Valley after they purchased the 400-acre property which was originally owned by German-born Francis Sievers. In the late 1800s,’ Sievers founded the Lomitas Vineyard and built the winery currently preserved on the site. Over the years the Eiseles’ dabbled in making home wine, and in 1991 they released their first commercial vintage. Sixty acres of the property is planted to vines consisting of mostly Bordeaux varietals, Zinfandel and Sauvignon Blanc. One of the vineyards now called the “Triangle Block,” is planted on root-stock from St. George, and are some of the oldest in the region.   A visit to the winery is a family affair. Alexander Eisele (Volker’s son) grew up in the vineyards with his sister Christiane, and today he and his wife Catherine manage the day to day operations, sales and marketing of the winery. Volker passed away in 2015, but his wife Liesel, a landscape architect, continues to play a significant role in the Estate aesthetics and horticultural wellbeing.    A visit to the Estate begins with a greeting by a family member followed by a hands-on, engrossing walk among the various elevations, with a detailed explanation of the history of each vineyard. Volker Eisele was a prominent activist and leader in the preservation of Napa Valley Agricultural community and

Alex and Catherine Volker Eisele

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NVL wineries practiced organic grape growing before it became popular. His colorful legacy, the history of the winery and implementation of his organic growing methods are highlighted, as well as farming techniques used to produce high-quality wine grapes. If there is fruit on the vines, they will take sugar samples, taste the different varietals and discuss how the flavors translate into the wines. It is recommended visitors arrive with a full battery charge on camera devices, as the vineyard excursion includes spectacular sprawling views of the property and Vaca Mountain terrain. After the vineyard tour, guests return to taste current release Volker Eisele wines in the preserved winery. The structure was built in 1870 and still contains some of the original wooden tanks and press. It also brandishes a well- tuned old piano which Sievers used to take with him on ships as he traveled around the world. If Alexander is hosting the tour, he could be convinced to play a few bars. The wines are limited in production with less than 1000 cases accessible for each vintage. Tastings are presented with a light cheese accompaniment and normally include their notorious “Gemini”, a well-rounded, white Bordeaux blend consisting of Semillon and Sauvignon Blanc, “Terzetto” (Three Tenors) a co-fermented blend of equal parts Cabernet Sauvignon, Cabernet Franc and Merlot, and one or more of their award-winning single vineyard Cabernet Sauvignon vintages. The experience offers unique backroads peek into some of Napa’s legacy family history and winemaking from a diverse and lesser-known corner of Napa. All of the wines produced from this Estate portray the unique personalities and terroir of each vineyard and truly represent Volker’s simple yet exquisite approach to fine winemaking: Exceptional fruit produces exceptional wine. Visits to the Estate are available to small parties of 2 to 6 through private reservation seven days a week. 707.965.9485 or email info@volkereiselefamilyestate.com.

Spelletich Family Winery 2545 Napa Valley Corporate Dr. C, Napa, CA, www.spellwine.com, 707-363-0970 Tucked away in the Industrial area of South Napa, visitors to Napa Valley will uncover the Crusher Wine District, Napa’s only urban wine scene. Named after the iconic statue of the “Crusher Man” on the hill above, the district was formed to support the growth and development of small production working wineries in the Napa region.   Spelletich Family Winery is one of the original founding members of the Crusher Wine District and operates as a working winery where they produce their own label as well as a full wine production & 54

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Spelletich Group Tasting

storage facility for other wineries and boutique winemakers. Barb and Tim Spelletich founded the winery in 1994 after spending their early careers in Europe, Tim as a chef in Italy, and Barb, a negociant and winemaker among Cru Classe wineries across France, Italy and Spain. Their learned appreciation for the European lifestyle and the art of food and wine provided the perfect pairing to start a small family run winery operation, with Tim at the helm of operations and Barb using her winemaking talents to create exceptional wines. With minimal Spelletich Group Sampling intervention, their success relies upon their secret weapon: Barb’s palate. Focusing on three basic, yet critical principals, when to harvest, when to press and when to pull off the oak, the wines they produce are rich, ripe, refreshing and pure. Barb’s focus is the fruit. She wants you to taste real fruit flavors and aromas which represent the integrity of the varietal, the terroir, and clean winemaking practices. Along with their small label wine production, the Spelletich’s operate a 16,000 square foot production


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facility at the site, Crush 94, which was established as a homage to their good fortune by offering approachable and affordable production services to other small winemakers.    A tasting experience at Spelletich Family Winery centers on sharing the journey of winemaking—from dirt to glass. Hosted by either Barb or Tim, guests are seated communal style in the bright, funky purple tasting room, where four current Spelletich vintages are explored and tasted. Depending on what’s in the line-up, guests may get to experience the differences between an oaked and an un-oaked Chardonnay, the effects various barrel style and aging can have on Cabernet or Zinfandel, and if you are lucky, you may get to sample Barb’s sanguine Zinfandel Port. At some point during the tasting, guests are escorted back into the bustling production facility to experience what happens behind the scenes from the time the grapes arrive at the facility until the wine is labeled and bottled. Getting a front-line perspective on what happens to wines during the winemaking process is a unique and variable opportunity. Depending on the time of the year and what’s on the production schedule, guests may be able to help punch wine in a fermentation bin, taste grapes freshly juiced from the press or sample wine from barrels during various stages of aging. For dog lovers, the Crush 94 excursion may also include Mollie, the winery Boston terrier who will use her wiles to convince you to play ball.   Barb and Tim offer a new and different off the beaten path destination winery experience on your way in or out of Napa Valley. It’s authentic, educational, and popular with groups as well as locals. The behind the scenes experience varies based on what’s going on that day, and sometimes can be something you didn’t quite expect, but will ultimately always remember. Tastings and Tours are available by appointment-7 days a week 9- 5 pm. $25 per person. (Group & Corporate rates available)

bethwolfe17@gmail.com Napa Valley (707)-287-3252

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NVL wine country

How 50 years of Agricultural Preservation Has Transformed Napa Valley  BY PAUL FRANSON

F

or more than a century, our country set aside land for national parks, scenic byways and recreation areas, but never for agriculture. That changed in 1968 with the establishment of the Napa Valley Agricultural Preserve, the first of its kind in the United States.   This year is the 50th anniversary of that act. You only need to look around the valley to recognize its success: it is lush with grapevines, not tract housing and shopping malls.

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If the Ag Preserve hadn’t succeeded, there’s little doubt that Napa Valley would have gone the way of Santa Clara Valley, which was once called the Valley of Heart’s Delight for its orchards and vines long before it became a symbol for technology and urban development.   If Napa Valley hadn’t been saved, a major divided highway would run through what are now some of the world’s finest vineyards. Yountville, St. Helena and Calistoga would be a sea of


housing development and their quaint downtowns most likely bypassed and largely unused. Instead, Napa Valley is America’s premier wine destination, and its communities offer the lifestyle that both residents and visitors value so highly. As the Bay Area prospered after World War II, progress inevitably spread. In those days, Napa County was better known for its mental health facility at Napa State Hospital than for wine grapes.   But, local landowners and farmers could see development creeping toward them. The state of California talked of building a major highway through the valley while planners placed the Bay Area’s fourth major airport in the marshes south of Carneros. In 1968, encouraged by a small group of vintners and growers, the county enacted changes in its regulatory code that implemented the agricultural preserve.

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SUMMER 2018

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NVL wine country   The best-known part is called the Napa Valley Agricultural Preserve and lies primarily in the valley between the cities of Napa and Calistoga with other pockets around the county. It originally protected 26,000 acres and has since grown to more than 32,000 acres. Beyond the protection of the valley floor, the county also designated a huge area as “Agriculture, Watershed and Open Space,” which is also preserved, and in some ways, even more so. Together, the two protect more than 90 percent of the county’s 505,859 acres.

Thanks to the Agricultural Preserve, agriculture remains the leading source of revenue in Napa County — unlike other Bay Area counties where farmland has largely been displaced by development. In 1990 voters approved Measure J, which requires a two-thirds vote of the county’s citizens to rezone any agricultural land. In 2008, Measure J was extended and enhanced by the passage of Measure P, granting widespread and vital protections to Napa County’s ag land through 2058.   The resistance to rezoning attempts clearly reflects the desire of Napa County residents to maintain the integrity of the Ag Preserve. Challenges to the measure have historically been condemned as the first steps to weaken the protection and have been soundly defeated.    Napa Valley continues to maintain its commitment to agriculture. The county sets very high priorities on the Ag Preserve and its most recent General Plan states clearly: “Napa County in 2030 will remain a world-famous grape growing and winemaking region, with a viable and sustainable agricultural industry. New non-agricultural development will continue to be focused in the incorporated cities and already developed areas.”   Looming in the future is the sunset in 2058 of measure P, which forces zoning changes to a vote of the people. Coming decades will be spent convincing voters to uphold that protection—and perhaps make it permanent. As the Agricultural Preserve achieves its first 50-year milestone, these steps are sure to be part of the continuing effort to maintain Napa as a community devoted to agriculture — some would say, paradise.

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SPECIAL SECTION

A UNIQUE PERSPECTIVE:

“FEATURED CLIENT SPOTLIGHT”

An Infinite Footprint: Mentis

Napa’s Center for Mental Health Services  BY VALERIE OWENS

Celebrating 70 years, Mentis has served Napa County’s residents since 1948. Offering a bilingual professional mental health treatment and services, Mentis strives to provide Napa County residents with access to affordable care for the betterment of the community. “It is our core belief that giving our county residents the tools they need to live emotionally healthy, stable lives creates a community of enduring strength,” said Executive Director, LCSW, Rob Weiss. Serving over 1,000 residents last year, Mentis provides help and support county wide. With a staff of clinicians that are licensed, or are post-Master’s registered interns working toward licensing, the close-knit team offers daily support to clients through an array of services. Programs include, mental health treatment, school based, older adult, supportive housing program, a nimal-assisted therapy,

support groups, mental health – primary care integration and fire recovery. As a result of their passion and determination, 8 out of 10 clients have experienced a reduction in their symptoms and demonstrate improvement in their emotional wellness and daily functioning, according to the Mentis website. “I am most proud of the growth we have experienced over the years,” said Weiss. “Our bandwidth has expanded tremendously which has allowed us to serve more people which means we touch more lives, which means we make Napa County a healthier and better place to live.” For over 20 years, Rob Weiss has been an advocate for the accomplished organization through his work and leadership. Collaborating with a team of talented professionals, donors and community partners, Weiss attributes the growth and success to their hard work

and commitment to the community of Napa. “I have a tremendous and deep appreciation to the staff who do an exceptional job and to all of our dedicated donors, supporters and community partners,” said Weiss. “Mentis is thriving because of all of them.” As the oldest operating non-profit in the county, Mentis is committed to providing health and wellness to everyone in need of their services. Assisting clients regardless of age, income or stage, Mentis will leave their footprint on the community for years to come. “Our team at New Aspect is proud to serve Mentis as their work makes a major impact in the community,” said Financial Planner for New Aspect Financial Services, Shawn Campas. “Our core values align with the strong work that Mentis provides to others.”

p: 707 346 7601 | f: 707 260 6131 e: info@newaspectfs.com 1475 Fourth Street, Napa, CA 94559

New Aspect Financial Services, LLC. is licensed to sell insurance in AZ, CA, IL, MA, MI and MN, and is registered to offer securities in AZ, CA, FL, GA, IL, MA, MD, MI, MN, NY, OH and TX. Securities and Investment Advisory Services offered through Woodbury Financial Services, Inc., Member FINRA, SIPC and Registered SUMMER 2018 59 Investment Advisor. New Aspect Financial Services, LLC. and Woodbury Financial Services, Inc. are not affiliated entities


NVL people & art

TRANSFORMING

STEEL INTO

ART

 BY JANNA WALDINGER | PHOTOS BY ART AND CLARITY

“The processes of cutting, forming and finishing metal are full of fire, sparks and force. It’s just exciting, powerful and raw,” explains artist Adam L. Wiedmann. “I am drawn to the permanent and enduring nature of the material.”   Adam’s sculptures seem to have a human scale towering just above six feet. He starts with paper and pencil in hand to sketch and waits for “the magic to happen.” Adam draws inspiration from both nature and the human form. “I don’t muse at rock formations and try to recreate them in some form. I do however store the lines and beauty in my mind and they seep out when my pencil hits my sketch pad.” Balancing large 60

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Adam L. Wiedmann

forms on a small foot print is also a theme that Adam has mastered.   The surface texture and golden antique bronze colored patina that Adam utilizes is especially beautiful and creates an additional rhythm that dances across the surfaces throughout his sculptures.    “The arts are not always an easy path. Just about everything I am drawn to is because it’s hard. I like to be challenged. To make it in the arts one has to be courageous


PASSION FOR EXCELLENCE We believe money is a vehicle to achieve what truly matters in life: Having security and peace of mind

Helping family pursuing life passions giving back Call today to schedule a free financial review enough to keep putting their heart, soul and mind out on the chopping block everyday yet sensitive enough to be a creator. “If you’re not feeling brave, act brave anyway” is something I tell my daughters and my students.”    “I have grown to love many aspects of the valley that are not visible at first glance. People practice the art of living here. One thing that stands out is how we help one another and give back to the community. The level of philanthropy here is amazing. In that spirit I work closely with Nimbus Arts as an instructor teaching metal arts to at-risk youth. We are establishing a new metal arts studio that will be debuting this spring. My company Wiedmann Sculpture Studios will be sponsoring NIMBASH this year.”    Adam’s sculptures welcome visitors at the entrance and garden courtyard of the Mayacamas Shops on California Boulevard and Permanente Way in north Napa. Additional artwork can be viewed at Aerena Galleries & Gardens in Saint Helena. Adam is available for private, corporate and public art commissions.

Jacobson Wealth Management 1030 Seminary St., Suite A Napa, CA 94559 (707) 224-7424 info@jacobsonwealth.com www.jacobsonwealth.com

Best Financial Planner Investments and Financial Advice offered through United Financial Services (UP), Member FINRA, SIPC. 76Planners NAPAVALLEYLIFEMAGAZINE.COM JWM and UP are independent companies

comfortabl equipped w of-the-art v whirlpool t As the re 18-hole lay hills with d forces playe ancient oak placed bun are chosen. the distract well-devise implement “When I the late 196 CordeValle felt like ‘O hills, the na the valley a mountains says Jones I and two de opportunit perfectly co Fortunat

CONTACT ADAM WIEDMANN AT www.HammerSwinger.com

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SUMMER 2018

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NVL travel

SAUSALITO Weekend Sojourn  BY FRAN MILLER

S

troll along Sausalito’s main thoroughfare and you’re likely to hear German, Swedish, and Japanese, among other languages. The cafes, art galleries, and boutiques teem with tourists from around the world, illustrating that these visitors know what North Bay residents likely take for granted Sausalito is a world class destination. And while a day trip allows for great enjoyment of the area’s activities, those who spend the night are rewarded. Sausalito shines brightest in the early morning; its 62

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eastern orientation exposes the tony hamlet to daybreaking sun that shimmers across the Bay. It’s a breathtaking sight, and to miss this part of Sausalito’s daily rhythm would be to miss the heart and soul of the small harbor town. A mere one-hour drive from Napa, Sausalito resembles the quaint seaside villages that hug the Mediterranean coastline. Nowhere else will one find such unobstructed panoramic views of the Bay and the stunning San Francisco skyline.


WHERE to STAY:

Casa Madrona: Guests at this grand dame of Sausalito hotels have enjoyed the Bay views for decades, since 1906 to be exact, when the original 1885 hillside Victorian mansion was converted into a B&B that operated for forty years. Casa Madrona Resort and Spa continues to be defined by its still-standing historic mansion property. Now the site of 11 luxurious rooms and suites featuring varying hues of ocean blue décor, sumptuous furnishings, and state-of-the-art amenities, The Mansion’s focal point is the spectacular 5,000 square foot Alexandrite Suite. With a gourmet kitchen, private gym, office, media wall and 1,500 square foot deck with hot tub, outdoor kitchen, fire pits and panoramic views, it’s no surprise that local tech titans have more-or-less claimed it as their own,

booking the space for meetings and social gatherings nearly non-stop since its unveiling. Not a tech-titan? No worries. Casa Madrona offers plenty of other plush accommodations from which to choose, including the more understated yet equally comfy contemporary Bayside rooms and blue-shingled Hillside Cottages with Bay facing patios. All rooms have access to the fitness facilities, spa, and cozy seating nooks that are scattered throughout the property. 801 Bridgeway

WHERE to EAT:

Poggio Trattoria. This kitchen at this classic and inviting Italian trattoria is overseen by the dashing Chef Ben Balisteri who uses the best local ingredients in his Northern Italy inspired cuisine. A welcoming vibe, a great bar scene, and an

expansive and ever-changing menu are Poggio’s hallmarks. Proprietor Larry Mindel, a 30-year veteran of the Bay Area food scene, has taken everything he’s learned from his ownership of Il Fornaio, Prego, Ciao, and MacArthur Park to create a truly great restaurant - one at which everyone feels right at home. The casually elegant interior features Italian glass and silk chandeliers and dark mahogany booths. On sunny days, sliding doors open to welcome Bay breezes and allow for sidewalk seating. It’s the optimal setting for Balisteri’s perfectly blistered Neapolitan style pizzas, house made

SUMMER 2018

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NVL travel pastas, delicious grilled fish dishes and braised meats. The active bar, featuring crafted cocktails and six Negroni recipes, is a prime spot to meet locals seated at their favorite stool. Poggio is also open in the early morning; enjoy coffee and pastries at a harbor-facing table while listening to Puccini. (Check-out Poggio’s Facebook page for updates on specials, such as Tuesday Night Supper, a steal at $35 pp for three courses.) 777 Bridgeway Copita Tequileria y Comida: Copita is owned by Joanne Weir, and the celebrity chef and award-winning cookbook author is often in-house enjoying the cuisine of her talented executive chef Daniel Tellez. Tellez brings to the popular eatery exceptional culinary expertise honed in Mexico and Europe. His seasonal dishes are authentic, robustly flavorful, locallysourced, and deceptively simple. Those seeking burritos and chimichangas might be disappointed, until they taste Tellez’s ceviches and tacos - served on corn tortillas made by hand in-house. Creative small (i.e. Crab Empanada and Chicken Tamal) and big plates (i.e. Lamb Birria, and 24-Hour Carnitas) feature ingredients grown in the restaurant’s own garden. Don’t miss the weekend ‘Hangover Brunch’ menu with its egg-based hearty offerings, and be sure to start any meal with chips, house made salsas, and a bowl of the best guacamole you’ll ever taste. Copita is also a celebration of tequila; more than 130 varieties are artfully on display. Try a flight to kick start your day or end your evening, or simply order the ‘sure thing’ Copita Margarita, shaken tableside and poured over a singular large ice cube. Enjoy it inside near the tiled, wood-fire oven, or on the front patio overlooking the harbor. 739 Bridgeway

WHERE to SHOP:

Head to world famous Heath Ceramics (400 Gate Five Rd.) to examine the ‘seconds’ section dishes, pitchers, mugs and serving bowls with mostly undetectable imperfections, marked at 20% off retail. Heath has been handcrafting its classic pottery in this industrial location since the late ‘50’s. Take a behind the scenes tour Friday – Sunday and find out why a simple 64

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coffee mug costs $30+, and why it’s worth every penny. Be sure to also check-out the tile overstock room.    Update your wardrobe at Gene Hiller, the luxurious men’s clothing purveyor located at 729 Bridgeway for the past 60 years. Its sister store, Shoe Stories of Sausalito (22 El Portal), carries the best in women’s footwear. The Mark Reuben Sports and History Gallery located at 34 Princess St. for the past 27 years is a tiny shop packed with more than 5,000 historic and vintage photos of sports stars, rock icons, and historical figures.

WHAT to DO:

Hike the Marin Headlands, picnic on the bunkers near Cavallo Point, or stroll the paved paths along the harbor shoreline. Rent a kayak or paddleboard at Sea Trek Kayak and SUP, or bring a bike and peddle away.

Comcast Ch. 27 & 28, AT&T Ch. 99 Streaming at www.napavalleytv.org

SUMMER 2018

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NVL money & wealth

YOUR WEALTH MONEY Is Financial Planning Vital to Your Health?  BY RICH JACOBSON

W

e’ve all heard that receiving sound financial planning advice can make a big difference to your eventual money success. Think of any really successful person you know and what do they usually have in common? They almost always have a team of advisors who help them navigate life’s legal and financial complexities. Chief among these is risk. After all, it’s not what you know that will hurt you but what you don’t know! Now, a study in the Journal of the American Medical Association provides new evidence that advice that reduces financial risk may be even more important than previously realized; it may just save your life!   The study, published this past April, is called “Association of a Negative Wealth Shock With All-Cause Mortality in Middleaged and Older Adults in the United States”. That’s an academic mouthful for a study that basically looks at the health outcomes of people who suffered a steep financial loss or financial poverty over a 20 year period. A “negative wealth shock” was defined as losing 75% of one’s wealth over a two- year periodsuch as might have happened to anyone investing in the dotcom mania of the late 1990’s. Having a zero or negative net worth at the beginning of the study could have been the result of poor financial decisions over one’s lifetime to suffering a sudden financial shock- such as a severe health problem or the collapse of one’s employer and their stock value (think Enron).   The study found that those who had a Negative Wealth Shock in their later years had a 50% higher mortality risk than those who managed to maintain their wealth. Even worse, those who had low or no assets as they approached their golden years had a 67% higher mortality than those well prepared for retirement. These numbers are startling and cast fresh importance on the role of managing risk as one ages.    In some ways, this information should not be surprising. We’ve known for years that the 2008 Recession had a significant impact 66

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on health, well beyond monetary effects. The steep losses in the markets from the financial crisis resulted in a documented increase in depression, anxiety, suicide, substance abuse and even impaired cardio-vascular function! This is the first time, however, that higher mortality has been directly linked to financial loss and it is something that we all should pay attention to.   With “Robo-Advisors” and automated online “wealth management systems” currently in vogue, it raises the question how these artificial intelligence programs will ultimately compare to human advisors in their capacity to understand clients’ need to manage risk. Sure, a computer program will be able to do whatever it does cheaper than any human would work for and maybe even get you a good rate of return. Is that the right metric, though?

Advisors (i.e. the human kind) frequently deal with questions about Social Security and when to claim it, the need for Long Term Care insurance, the role of life insurance to family security, how much and the best way to prepare for healthcare costs later in life, survivor spouse income planning, in addition to just how a portfolio is invested. If that advice helps keep risk in check and saves you from one of life’s nasty surprises, your doctor just might want to thank you!

Rich Jacobson is a Registered Principal Offering Securities and Investment Services through United Planners Financial Services, Member: FINRA, SIPC. The views expressed are those of the presenter and may not reflect the views of United Planners Financial Services. Material discussed is meant to provide general information and it is not to be construed as specific investment, tax or legal advice. Individual needs vary and require consideration of your unique objectives and financial situation.


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NVL health & wellness

What role Concierge Medical Care can play in improving your

Personal Health

 BY DR. ALEX DE MORAES

G

etting great medical care is becoming more difficult. Insurance companies limit or restrict what tests or treatments a patient can receive, doctors are short on time, and patients get moved through the medical care system without oversight by a knowledgeable person. What can a person do? Who can help one navigate the world of medical care? Concierge Medicine can.    My responsibility as a concierge physician is to guide patients on a path to ALEX DE MORAES, MD better health. Many of us consider this to be only what is done in the office, but to assure the best outcomes for patients a doctor must be available to help a patient navigate the entire spectrum of care. The physician is the person who knows the medical system’s nuances and should follow the patient through all levels of care including hospitalizations and specialty care oversight. For a patient to reduce the risks and complications associated with fragmented medical care you need more than a great doctor, you need a great advocate.   Being a Family Medicine physician with a wide breath of experience has given me a platform to be a navigator of medical care. You have to listen to people’s wants and needs, be open to explore all options and provide guidance that, while not popular, will provide the best outcomes. Its important to be available when needed, day or night, and to oversee the care a patient is receiving. No matter how much we may trust a doctor - most of us don’t have the skills to oversee what care they are providing. You and your doctor also need to know and understand your personal risk of any specific disease. Talk to your family and see how long people have lived and explore any illnesses they may have had. Look at your own personal risk (smoking, lack of activity, alcohol use, lack of exercise, obesity, current illnesses) and if able start making small changes.   We are all living longer; women now live to the age of 81yo, men to the age of 76yo (up from 62yo for women and 58yo for men in 1930). Healthcare is becoming more complicate. Patients are passed off to specialty care physician without any feedback or oversight from the primary care doctor. Here are some recommendations that can keep you take charge of your own health. 68

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1. GET A HEALTH CARE ADVISOR: Make sure you have a doctor who is available when you call (even on nights and weekends) and cares for you in the best and worst of times 2. Start exercising 3-5 days a week. A 30 min walk/run/swim is all that is needed 3. Eat better. This is different for everyone. Make changes you feel you can stick with. 4. Manage stress: I did not say get rid of stress. Learn to manage it. Get help! 5. Stop or decrease tobacco use 6. Decrease alcohol intake: 1 drink for women and 2 drinks for men can reduce your risk of heart disease and cancer 7. Know your numbers: cholesterol, blood sugar, BMI, blood pressure 8. Invest in your health: see your doctor, ask questions, and get involved! MORE INFORMATION ON DR. ALEX CAN BE FOUND AT

www.NVPersonalizedHealth.com


Come to our CoolEvent for Fun, Sun, and Savings this Summer!

Thursday, June 21st | 6pm-8pm We can now cut your treatment time in HALF with our two CoolSculpting machines! Attendees will receive special package pricing* and light refreshments will be served!

Restivo Plastic Surgery 3036 Beard Rd, Napa | 707.260.1808

Please call to RSVP as there is limited space available.

*Certain conditions may apply


NVL food

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NVL food

BOB HURLEY

NAPA EXPERIENCED.  BY DAVE ROBERTSON

I

t can be argued that in the Napa Valley the word “experience” is on the verge of being overused. Sometimes it seems every burger eaten and every glass quaffed is less about simple enjoyment and sustenance, and more about it being touted as a lofty, life-altering event.    But a true Napa experience is a magical thing, really. When the elements of time, place and, most importantly, emotions, are presented to you in such a way that you truly open up and receive what’s happening, then those elements coalesce perfectly and your senses lock into memory the feelings of that time - that’s an experience. And if it happens through the connections you make with the people who live, work and play here in the Valley, that’s your Napa experience.    Bob Hurley was, indeed always will be, a steward of those kinds of experiences.   After 17 odd years at the helm of his namesake restaurant that sat at the geographic, and some would say, metaphorical, center of Yountville and the Valley’s food scene, that stewardship, at least one in which he wears chef’s whites, is coming to an end.   The accolades abound, and his provenance and trajectory as a chef and business owner can be found littered across the internet with a simple search, and so they won’t be included here. Lost in that search, however, is that in jumping on board the wine country tourism upswing so early, like his peers Thomas Keller and Cindy Pawlcyn, he was a visionary. As one of the leaders in offering “real” food by way of simple, bold and pure dishes, heavy on flavor and light in pretense, his example of this kind of food experience continues to be emulated.

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Discover a fine dining experience, complemented by   Bob never wanted to be defined as a chef. To him, his time at Hurley’s, along with Chandon and the Napa Valley Grille, is just a chapter in his life. He says it makes it easier to move on and embrace his retired life, which includes returning to world travel with his amazing wife Cynthia. But if you caught him mid-stride during his near constant entrance and exit in-and-out of his kitchen while in a chef’s coat, however, you could see that it was as a chef that he made those connections that would turn a meal or a glass of wine while bending elbows with the locals into an experience.    And he was unique in that he did this like all great leaders do – with humility, a deference to his team members and the citizens of the Valley, and by consistently executing with a silent but sure strength.   In the end, though, the times that clients had at Hurley’s were led by a man with an obvious joy for creating those elegantly special times. There’s proof in every picture of Bob. In each one he’s looks directly at the camera with the kind of gentle and sincere smile that only comes from a steadfast belief in who he was and what he did.    Bob Hurley’s vision, his love and care for his staff and patrons, and his resolve in quietly creating the kinds of wine country lifelong memories – it’s these things that made his humble woodpaneled joint at the corner of Washington and Yount streets in Yountville, arguably the center of the birth of the new American culinary scene, a hub for true Napa experiences.

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NVL food

FROM SEA TO SHINING SEA, A NEW SEAFOOD DELICACY Gooseneck Barnacles (Percebes)

A

long the plunging Atlantic coastlines of Spain and deep inside coastal ocean caves, is a unique, sweet and savory seafood delicacy. Developing just below the waterline “percebes”, also known as the Gooseneck Barnacle, is found hugging the rugged rocks. These little seafood treasures are now available in the United States!   Rarely do we see a new seafood product like this on the market, but it’s one of the latest, showing up in exceptional, new fusion-style, and upscale seafood restaurants, in the United States. These unique looking gooseneck barnacles are a favorite to Spaniards, even over shrimp and lobster! Today they are sought after by chefs all over the world, for its delicate flavor and sweetness - A cross between a razor clam and a tender lobster.    As the sunrises and sets harvesters are in a race to hand-harvest the gooseneck barnacles. Since the seafood colonies of gooseneck barnacles cling to the base waterline of massive cliffs, it is extremely dangerous, making them costly, but certainly worth the expense! With only a few hours a day, at low tide, with pounding waves crashing into the sea walls, harvesters risk their lives as they scale themselves downward, with only a rope and a crowbar. Once the harvesters are at the base of the seawall, they hop from slippery rocks, harvesting the best of the crustaceans and risking serious injury or death.   As the water crashes up against the sea wall, the gooseneck barnacles build 74

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GOOSENECK BARNACLES (Percebes) IN FINO SHERRY INGREDIENTS: SERVING SIZE: 4

• 3-4 Tablespoons olive oil • 2 large shallots, thinly sliced • 2 Tablespoons garlic, minced • 3 fresh bay leaves • Fino Sherry - a good splash • 2 Tablespoons sweet cream, unsalted butter • 1/2 cup heavy cream • 1 lemon rind, it is okay, if a bit of the lemon pith is left on lemon • 3-4 Tablespoons cooking liquor (Water you have cooked percebes in) • 1 teaspoon spanish paprika • 1 pinch of red pepper flake • 1/2 cup Italian fresh leaf parsley, and a little extra for finishing • 1 pound percebes • 3 Tablespoons sea salt or kosher salt freshly ground pepper (Just a few turns of your pepper mill) Serve with crunchy toasted or grilled garlic baguette for dipping in sauce. INSTRUCTIONS:

a stronger attachment to the sea walls and rocks, making for a larger and more succulent seafood. Once harvested the percebes must be shipped to restaurants and markets within a few days for the best flavor. This seafood delicacy requires strategic timing, execution, and shipping, which is another reason, why they are not like other seafoods, making them expensive.   Considering how dangerous it is for harvesters to collect percebes, weather also plays an intrinsic roll of when, they are able to harvest. If the tides are too high and winds are too fierce, the harvesters need to wait until weather permits, so it can

First rinse and scrub percebes, getting rid of any debris and debearding them as necessary. Set aside in dry bowl. Prepare all of your cooking sauce ingredients ahead of time, that you will be using in your sauce and set aside. Add 3 Tablespoons of sea salt or kosher salt to stockpot of water. Add bay leaves and olive oil. Bring to boil. Add cleaned and de-bearded percebes, simmer only 3 1/2-minutes. Strain percebes, set aside to add to your cooking sauce. Sauté in sauce only 30-seconds and serve. Careful to not over cook, you want a delicate tasting percebes! COOKING SAUCE:

Sauté in olive oil, shallots and garlic, until translucent. Add fresh bay leaves. Add Sherry, reduce just a few seconds, then add sweet cream, unsalted butter, until melted. Add heavy cream, lemon rind, cooking liquid, paprika, red pepper flake, and parsley. Add percebes and freshly ground pepper. Serve. *Recipe by: Terri Drake, Food writer/culinary trained chef


PERCEBE SPANISH NEWBURG INGREDIENTS: SERVING SIZE: 4

• 3-4 Tablespoons olive oil • 2 shallots, thinly sliced • 2 Tablespoon garlic, minced • 1 teaspoon Paprika • 3 Roma Tomatoes, small diced • A good splash of cognac • 1/2 cup heavy cream • 1 pinch of freshly grated nutmeg • 1 pinch red pepper flake • 1 pinch saffron (Mix with 2-3 Tablespoons of cooking liquor, then add to sauce) • 1 pound percebes • 3 Tablespoons sea salt or kosher salt • 1/2 cup flat leaf parsley plus extra for finishing • 3 Tablespoons cooking liquor, add to sauce INSTRUCTIONS:

change the delivery date, within a day or two. This is not a seafood, that is already collected and ready to ship, harvesters are collecting only a few days before they arrive at the diner table.   It is recommended you either blanch, steam or simmer them. You want that briny fresh taste of the sea to shine through. Over the years chefs have become creative serving these magnificent sea crustaceans and certainly is getting the approval from notable chefs.    Percebes are still alive, when they reach their destination, and should be stored in a refrigerated, dry and slightly open container, with ice pillows, for them to breath. While some seafood, you would keep in cold water, percebes prefer a dry, cool environment. it’s important to keep them fresh, until it’s time for their debut at the table!   So by now, your probably wondering, how do you eat these amazing crustaceans! Simply hold on to the wide end of the

percebes, with one hand and with the other, give it a twist and pull, revealing the sweet meat! These little guys are gaining celebrity status among foodies!   The apprehension of something new, a dare to eat the first percebes, is all the fun of trying something new and exciting! You will find yourself eating one percebes after another! Dipping rustic crunchy bread into the percebes-liquor, infused sauce and a sip of local Napa Valley lightbodied wine or local craft beer - brings the entire experience together with friends and family!   I have tested and prepared three elevated dishes, made with percebes, including the recipes. I will be visiting local restaurants and I will be one of the local distributers. You may email me at: info@FoodStyleUncorked.com. More International inspired percebes recipes are to come! *Recipes by Terri Drake, Food Writer and trained Culinary Chef

First rinse and scrub percebes, getting rid of any debris and debearding them as necessary. Set aside in dry bowl. Prepare all of your cooking sauce ingredients ahead of time, that you will be using in your sauce and set aside. Be sure to put saffron in some of the hot cooking liquor, after it begins to get hot, so it has a chance to extract and develop flavor - About 5-minutes or more. Add 3 Tablespoons of sea salt or kosher salt to stockpot of water. Add bay leaves and olive oil. Bring to boil. Add cleaned and de-bearded percebes, simmer only 3 1/2-minutes. Strain percebes, set aside to add to your cooking sauce. Sauté in sauce only 30-seconds and serve. Don’t over cook, or you will have elastic seafood! Prepare all of your ingredients ahead of time, that you will be using in your sauce and set aside. COOKING SAUCE:

Sauté in olive oil, shallots and paprika. Add tomatoes, splash of cognac, reducing a few seconds, then add heavy cream, add nutmeg, pinch of red pepper flake, pinch of bloomed saffron. Let sauce reduce until the viscosity becomes a little thicker, then add parsley and percebes. *Recipe by: Terri Drake, Food writer/ culinary trained chef SUMMER 2018

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to be missed! Allegria offers a great assortment of delicious desserts, including the And, we tiramisu. offer interesting small plates and salads, rotisserie meats and poultry and classic homemade seasonal entrees with a C CASA twist.

eggs benedict and fried chicken, or branch out and try our chicken and waffles or one of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family! 1122 First Street, Napa, CA 94559 1141 First Street Napa CA 94559 707.812.6853 | jaxwhitemulediner.com (707) 257-4992 | www.camomienoteca.com/

1026 1st St, Napa, CA 94559 (707) 254-8006 | www.ristoranteallegria.com 610 1st St #B, Napa, CA 94559 / Oxbow Market

NVL dining guide

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(707) 226-7700 | www.myccasa.com

special special dining dining

RL mediterranean grill

WINE COUNTRY EL FRESCOITALIAN TRADITIONAL MEDITERRANEAN

MEDITERRANEAN COMFORT CUISINE AMERICAN GRILL & BAR TARLA - True to our namesake, the Tarlacomfort Grill aims to and yieldisnourishing, creative, and CELADON offers award-winning food located in the Napa River DOWNTOWN JOES - global Anfrom American grill united with quality andtheir freshness. Our culturally eats originating Turkeystyle and Greece, lands heralded for Inn. Enjoy exciting an unforgettable dining experience on our heated outdoor patio or in our We menu is locally resourced then cooked with the flair that is true Napa Valley. cuisine and a culture that takes pride in the relationship between mankind and the intimate indoor dining area. The seasonally influenced menu features flavors from the proudly feature salads, burgers, sandwiches, steaks, decadent land! We take our responsibility of ensuring the origins ofseafood, our ingredients seriously house made Mediterranean, Asia, and and more the Americas. desserts, modern pub grub. and pride ourselves on using local, seasonal and organic fare whenever possible.

LA TOQUE’SCAChef KenisFrank’s landmark Napa Valley restaurant is the serving proud recipient MOMI a traditional Italian & organic food restaurant premium, locallySMALL WORLD - ingredients A world flavor awaits at Small Restaurant, where theand of both a Michelin Star and The GrandofAward from Wine Spectator. The menu sourced, organic whenever possible inWorld support of localevolves purveyors menu the vibrant cuisine of the Mediterranean andofthe Middle East. Falafel, constantly to showfeatures off each season’s finest ingredients from a network local farmers like-minded businesses across Napa Valley. Hummus, Babaus Ganoush, Schwarma, Pitafoods Sandwiches, Garden and purveyors who supply with some of the finest in the world. OurFresh wineSalads, and pairings areFresh-Made considered Baklava. by many to be the ultimate food and wine experience.

500 Street, Suite G 1480Main 1st St, Napa, CASt, 94559 902 Napa, CA 94559 707-254-9690 |Main celadonnapa.com (707) 255-5599 | www.tarlagrill.com (707) 258-2337 | www.downtownjoes.com

Street (Downtown The Westin 928 Verasa Napa, 1314 McKinstry St,Napa) Napa, CA 94559 1141Coombs First Street Napa CA 94559 707-224-7743 (707) 257-5157 (707)| www.latoque.com 257-4992| |SmallWorldRestaurant.com www.camomienoteca.com/

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JAPENESE CUISINE AMERICAN CUISINE EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision NAPKINS - An American restaurant withJapanese an exciting sceneincluding for locals and travelfor the menu combines modern andcuisine authentic traditional cuisine ers who happen fish upon them.Weekend brunch (11 amfrom to 3 our pm)local and markets one of the best seasonal, fresh sustainable and ingredients delivered daily happy hours in Napa (food and drink fromour 3 tochefs 7 pm). Weekend and purveyors. In addition to traditional raw fish specials preparation, creates a nights the bar turns electric entertainment livetaste performances and dancing to DJs selection ofarea innovative dishes with inspired by our localincluding culture and profiles featuring Napa as influence and inspiration. 1001 2nd St, Napa, CA 94559 1385 Napa Town Napa, CA 94559 (707) Center, 927-5333 | www.napkinsnapa.com (707) 501-4444 | www.eikosnapa.com

瀀椀稀稀攀爀椀愀

ITALIAN AMERICAN GRILL & BAR BAR + GRILL DOWNTOWN JOES style grillexperience united withthrough quality food, and freshness. Our IL POSTO TRATTORIA - We offer- An theAmerican traditional italian TAVERN &the PIZZERIA isNapa acooked cozy, brick-walled with table & barWe seating menu is locallyinresourced then withOur themenu flairgastropub that is true Napa Valley. served in a COOK casual setting beautiful Valley. offers a variety slecfor seasonal American and Italian dishes and neapolitan-inspired pizza . house Perfectmade for proudlysalads, featurepizza’s salads,along burgers, steaks, decadent tion of antipasta’s, withsandwiches, freshly madeseafood, pasta dishes. friends and families can stoppub in after work and enjoy a true tavern atmosphere. desserts, and more modern grub. 4211 Solano Ave, Napa, CA 94559 (707) 251-8600 | www.ilpostonapa.com 1304 Main St,Napa, St Helena, CA 94574 902 Main St, CA 94559 (707) (707) 963-8082 258-2337 || www.cooktavern.com www.downtownjoes.com

special special dining dining section section NAPAVALLEYLIFEMAGAZINE.COM NAPAVALLEYLIFEMAGAZINE.COM

FOODSPRING & WINE2017 2017

TRADITIONAL ORGANICITALIAN ITALIAN

CA' MOMIisOSTERIA is downtown Napa's food Obsessively Authentic experience, CA MOMI a traditional Italian & organic restaurant servingItalian premium, locallyserving locally-sourced, ingredients, Pizza Napoletana, local sourced,up organic ingredientsorganic whenever possible certified in support of local purveyors and& Italian wines,businesses garden-to-glass house-brewed organic beers & live music like-minded acrosscocktails, Napa Valley. each weekend. 1141 First Street, Napa, CA 94559 (707) 224-6664 | www.camomi.com 1141 First Street Napa CA 94559 (707) 257-4992 | www.camomienoteca.com/ 76

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discover dining+

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AMERICAN CUISINE MEXICAN / TEX-MEX GASTROPUB & NANOBREWERY

NAPKINS - An American restaurant withat an exciting scene for locals and travelaapproach casual dining destination aimed providing localsorder with an experience C CASA - WeHOP offerCREEK a fresh tocuisine tacos and much more. Fresh, made-toers who happen upon them.Weekend brunch they (11 am 3 pm)aand onesourced of the best built around a warm welcoming atmosphere, cantorotisserie enjoy locally white corn tortillas topped with ingredients like seasoned buffalo, lamb, happy hours Napaunique (food and specials from 3 toand 7Valley pm). Weekend nights hours the bar menu, coupled with craft beers, spirits and aioli Napa wines. Happier grilled prawns, fresh crab,inmicro greens, goatdrink cheese, chipotle Serrano salsa. area turns electric with entertainment including livelarge performances and dancing Monday-Friday 2pm-6pm. Family and rotisserie dog friendly, parties welcome insideto orDJs on And, we offer interesting small plates and salads, meats and poultry and our relaxing side patio. Cheers! seasonal entrees with a creek C CASA twist. 1001Browns 2nd St, Valley Napa, CA 3253 Rd,94559 Napa, CA 94558 | 707.257.7708 | hopcreekpub.com (707) 927-5333 610 1st St #B, Napa, CA 94559| /www.napkinsnapa.com Oxbow Market (707) 226-7700 | www.myccasa.com


to be missed! Allegria offers a great assortment of delicious desserts, including the eggs benedict and fried chicken, or branch out and try our chicken and waffles or one classic homemade tiramisu. of our signature burgers. A fun spot to meet up with friends or enjoy a meal with the whole family! St, Napa, CA 94559 1122 First Street, Napa, CA Napa 94559 Valley Wine List Award winners are recognized1026 for1st their outstanding selections of Napa Valley wines. (707) 254-8006 | www.ristoranteallegria.com 707.812.6853 | jaxwhitemulediner.com

special special dining dining

special special dining dining

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RL mediterranean grill

TRADITIONAL ITALIAN WINE COUNTRY EL FRESCO TRADITIONAL ITALIAN AMERICAN STEAKHOUSE CA MOMI is a traditional Italian & organic food restaurant serving premium, locallysourced, organic ingredients whenever possible in support of local purveyors and TRANCAS - When you want a delicious Prime ribrecipient dinner, steak or fresh LA TOQUE’S Chef Ken Frank’s landmark Napa Valley restaurant is the proud CA MOMI isSTEAKHOUSE a traditional Italian & organic food restaurant serving premium, locallylike-minded businesses Napa Valley. seafood, the place to goacross isAward thewhenever Trancas Steakhouse. Many called their bar the of both a Michelin Star and The Grand from Wine Spectator. Thehave menu evolves sourced, organic ingredients possible in support of local purveyors and

MEDITERRANEAN TARLA - True to our namesake, the Tarla Grill aims to yield nourishing, creative, and culturally exciting eats originating from Turkey and Greece, lands heralded for their cuisine and a culture that takes pride in the relationship between mankind and the land! We take our responsibility of ensuring the origins of our ingredients seriously and pride ourselves on using local, seasonal and organic fare whenever possible.

of the west. The across barstools areValley. occupied locals every night of the week. The constantly toCheers show off each season’s finest ingredients from abynetwork of local farmers like-minded businesses Napa walls aresupply covered photos happy (you know who you are somebody and purveyors who us with some ofof the finestcustomers foods in the world. Our wine you make the wall.) They do havefood pictures of celebrities including owners pairings are when considered by many to be the ultimate and wine experience. 1141 Napa CA 94559 NormFirst andStreet Christy Sawicki. (707) 257-4992 | www.camomienoteca.com/ The Westin Verasa Napa, 1314 McKinstry St, Napa, CA 94559 1141 First Street Napa CA 94559 (707) 257-5157 | www.latoque.com (707) 257-4992 | www.camomienoteca.com/ 999 Trancas Street, Napa 707.258.9990 | trancassteakhouse.com

1480 1st St, Napa, CA 94559 (707) 255-5599 | www.tarlagrill.com

MEXICAN / TEX-MEX JAPENESE CUISINE C CASA - We offer a fresh approach to tacos and much more. Fresh, made-to- order EIKO’S - Eiko’s delivers imaginative twists on traditional Japanese cuisine. Our vision white corn tortillas topped with ingredients like seasoned buffalo, rotisserie lamb, for the menu combines modern and authentic traditional Japanese cuisine including grilled prawns, fresh crab, micro greens, goat cheese, chipotle aioli and Serrano salsa. seasonal, fresh sustainable fish and ingredients delivered daily from our local markets And, we offer interesting small plates and salads, rotisserie meats and poultry and and purveyors. In addition to traditional raw fish preparation, our chefs creates a seasonal entrees with a C CASA twist. selection of innovative dishes inspired by our local culture and taste profiles featuring Napa as influence and inspiration. 610 1st St #B, Napa, CA 94559 / Oxbow Market 1385 Town |Center, Napa, CA 94559 (707)Napa 226-7700 www.myccasa.com (707) 501-4444 | www.eikosnapa.com

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al dining ial dining section section

AMERICAN GRILL & BAR AMERICAN CUISINE ITALIAN AMERICAN GRILL & BAR DOWNTOWN JOES - An American style grill united with quality and freshness. Our NAPA isGENERAL STORE -then Refreshing locals andflair visitors since 2002. Our riverside menu locally resourced cooked with the that is true Napa Valley. WeOurpatio DOWNTOWN JOES - An style grill united withthrough quality and freshness. IL POSTO TRATTORIA - We offer theAmerican traditional italian experience food, is an ideal spot for enjoying a meal with friends (including four-legged friends) and proudly feature salads, burgers, sandwiches, seafood, steaks, decadent houseWe made menu is locally resourced then cooked with the flair that is true Napa Valley. served in a casual setting in the beautiful Napa Valley. Our menu offers a variety slecfamily. Join for breakfast or lunch week - and our award-winning weekdesserts, andusmore modern pub grub.during the proudly feature salads, burgers, sandwiches, seafood, steaks, decadent house made tion of antipasta’s, salads, pizza’s along with freshly made pasta dishes. end brunch. Come for the food, stay for the great wines and artisan gifts! We support desserts, more modern pub source grub. our ingredients. local foodand purveyors and locally 4211 Solano902 Ave, Napa, 94559 Main St, CA Napa, CA 94559 (707) 251-8600 | 258-2337 www.ilpostonapa.com (707) | www.downtownjoes.com 540 Street Napa 902 Main St, Napa, CA 94559

Reserve online |atwww.downtownjoes.com NapaGeneralStore.com or by calling 707 259-0762 (707) 258-2337

NAPAVALLEYLIFEMAGAZINE.COM NAPAVALLEYLIFEMAGAZINE.COM THE

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MEDITERRANEAN AMERICAN EATERY SMALL WORLD - A world of flavor awaits at Small World Restaurant, where the THE GRILL AT SILVERADO, is a one-of-a-kind Napa Valley restaurant, serving menu features thedinner vibrant cuisine of the Mediterranean and features the Middle East. Falafel, breakfast, lunch, and bar appetizers. The restaurant Wine Country Hummus, Baba Ganoush, Pita Sandwiches, Garden Freshfrom Salads, and Cuisine, emphasizing freshSchwarma, and sustainable products. Just minutes downtown Fresh-Made Baklava. Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits. 928 Coombs Street (Downtown Napa) 1600 Atlas Peak |Rd, Napa, CA 94558 | 707.257.5400 | www.silveradoresort.com 707-224-7743 SmallWorldRestaurant.com

AMERICAN CUISINE AMERICAN CUISINE NAPKINS - An American cuisine restaurant with an exciting scene for locals and travelers who happen upon them.Weekend brunch (11an amexciting to 3 pm) and for onelocals of theand besttravelNAPKINS - An American cuisine restaurant with scene happy hours in Napa and drink specials 3 to the bar ers who happen upon(food them.Weekend brunch from (11 am to73pm). pm) Weekend and one ofnights the best area turns electric with(food entertainment including live3performances and dancing to DJs happy hours in Napa and drink specials from to 7 pm). Weekend nights the bar area turns electric with entertainment including live performances and dancing to DJs

1001 2nd St, Napa, CA 94559 (707) 927-5333 | www.napkinsnapa.com 1001 2nd St, Napa, CA 94559

(707) 927-5333 | www.napkinsnapa.com

SUMMER 2018

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DOWNTOWN JOE’S “EVERY TIME A BELL RINGS, AN ANGEL GETS IT’S WINGS.”

 BY KARI RUEL & DAVE ROBERTSON | PHOTOS BY KARI RUEL

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hile we’ll never know how many angels in heaven are thankful for Downtown Joe’s, there are definitely scores of thankful Napans and Napa travelers.    You see every time a new patron walks through the Main St. doors of this 25 year old (and going strong) brewpub located dead center of the Napa nightlife, a bartender welcomes them with a hearty “hello” and a ringing of a bell mounted behind the bar. So many people have come through the doors of the historic Oberon Building where Joe’s resides, in fact, that the current bell is the third one since the tradition started. The clang of that clapper has resided over many hearty meals, because Joe’s is not just a brewpub, but a great restaurant too. The menu digs deeper than most other pub eateries in the area. And it’s sounded over the creation of friendships borne out of people, both local and tourists, bending elbows over one of Joe’s

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hand crafted beers, a cocktail mixed and presented often with humor by one of the long-time bartenders. It also sounds over the evervibrant string of live bands that invariably infuse the joint with the kind of energy that has the dance floor filled with those new friendships, people young and old, moving to the beat, shoulder-to-shoulder.   And in the end, the ringing of the bell is more than just a cute ritual. It’s the attitude behind the bell that’s important. It forces the staff to immediately take notice that someone new is in the house, that they see you, and in doing so are letting you know you’re going to be well taken care of. It also gives an immediate and pleasant surprise to the patron, making

them feel at home right away. The bell, you see, is a welcome. It’s a genial gesture that Downtown Joe’s founders started the business on: a warm and easy American style bar and restaurant that offers good, simple hearty food, well prepared; beer brewed on-site with the kind of ample flavors that only a quarter century of crafting ales and lagers could bring; service that rivals many of the more upscale spots in the city; and, all of this presented with a heavy dose of good, simple fun, and a lot of smiles.   It’s a welcome that’s more than just, “Hey, here you are.” It’s the kind of welcome that says, “Hey, there you are.” MORE INFORMATION:

902 Main St, Napa 707.258.2337, downtownjoes.com


Tahoe Blue is the rst-ever blended vodka, crafted from

grapes, corn, sugarcane and the brilliantly pure waters of Lake Tahoe. The result is a vodka that’s crisp, clean, with no bite. Awarded #1 unnavored vodka in the world.*

tahoebluevodka.com

*94

points, Ultimate Spirits Challenge.


“In our world, Wine is fashion. Wine is art. Wine is jewelry. Wine is the ultimate luxury. Join us.”

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CELEBRATING TIME. TRANSCENDING TERROIR. EMBRACING STYLE. SAN FRAN C ISC O | H E A L D S B U R G | S AI N T HE L E N A | YO UN T VI LLE

JCBCOLLECTION.COM 707.934.8237 82

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