Wine Country Lifestyle Spring 2017 for St. Francis Winery

S P R I N G

Wine Country

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LIFESTYLE st. f r a ncis w inery BURGUNDY & ZINFANDEL WINEMAKER

Katie Madigan TA S T E The Smoked Ol ive • • • S E E & D O Sound s of Mu sic • • • FA R M TO TA B L E Wine B arrel Cr e at io n s • • • S TAY & P L AY B ungalows 31 3 • • • H A P P E N I N G S Sonoma Co u n t y

spring in SONOMA

Happy 2017! We hope everyone’s year is off to a great start. Here in Sonoma Valley we have received quite a bit of rain, which is a welcomed change to the past few years.

Spring is an exciting time at the Winery. The dormant vineyards begin to bloom with wildflowers and the vines bud with the first signs of the coming harvest.

In the cellar, our winemaking team is busy tasting, blending and bottling to make way for the new vintage.

The spring Wine Club releases were bottled last year and have been resting in our cellar in preparation for their release. Many of our wine club members ask us how we select the wines for our wine club shipments. The answer, it starts in the vineyard. Our Artisan Collection wines are composed of the best vineyard blocks from each vintage.

We are especially excited to add some new wines to our portfolio.

For our white wine lovers, Katie Madigan has crafted a gorgeous Extended Age Chardonnay from our Behler Estate Vineyard. This opulent wine was aged for 20 months in French oak, 12 months longer than our traditional Behler Chardonnay. The additional aging time imparts a more robust mouthfeel and layers of intricate flavors. For all of our red wine aficionados, Chris Louton has outdone himself with a Malbec from our Wild Oak Estate Vineyard. This full-bodied wine composed of 100% Malbec flaunts complex fruit flavors and delights with a spicy lingering finish. In addition to these two new wines our spring releases also contain quite a few returning member favorites. We are thrilled to share all of our new releases with you and don’t forget we are always here to help. Whether you would like to reorder or just share your feedback, we love hearing from you!

Cheers!

The St. Francis Wine Club Team Sinéad, Leyburn and Larissa (left to right)

Wine Country

LIFESTYLE SPRING 2017

Contents

SPRING IN SONOMA St. Francis Winery

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••• TA S T E The Smoked Olive

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••• PUBLISHER Left Coast Marketing EDITOR Robin Gordon CONTRIBUTOR Healdsburg Social DESIGNER Chelsea Bond F E AT U R E S Genny Wright-Hailey Marcy Joyce Tanya Seibold SALES Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 707.479.5385 LeftCoastMarketing.com C R E AT E D F O R St. Francis Winery

SEE & DO Sounds of Music

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••• WINERY HIGHLIGHTS Exploring Zinfandel

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••• FA R M TO TA B L E Wine Barrel Creations

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••• S TAY & P L AY Bungalows 313

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••• HAPPENINGS Sonoma County

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THE SMOKED O

dip, drizzle, marinade and sau Where to find the Oils and Sugars

Al and Brenda love to share their success story along with loads of delicious recipes and culinary uses for their products, so stop by their tasting room Monday – Saturday from 10 a.m. to 5 p.m. to sample their oils and sugars. You can also find more recipes and creative dishes from celebrity chefs on their website at TheSmokedOlive.com.

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For those of us foodies who

consider ourselves up-todate on the do’s and don’ts with extra virgin olive oil, we’ve all been taught that the nemeses of this coveted liquid are heat, light and air.

So then how did culinary chef and artist Al Hartman of The Smoked Olive in Petaluma, CA ultimately conquer them while mastering the art of smoking the olive oil? That’s right, a smoked olive oil. Known in some circles as “The Smoke Whisperer,” Al has taken a proprietary blend of California extra virgin olive oil and united it with his own secret combination of hardwoods to smoke the oil without exposing it to its above enemies. The result: a naturally smoked oil that preserves its quality and flavor and subtly layers in deep, dulcet and well, “smoky” nuances of various fruit woods like California Cherry and Almond without

in any way changing the chemical structure or precious phenolic compounds. Al’s exact blend of woods and smoking techniques are classified, but, what he does openly share is, his love of food, a curiosity of how things work and a natural love of smoking anythingmeat, poultry, fish, olive oil, brown sugar-you name it, he’s figured out a way to smoke it all.

“As a kid, I grew up spending a lot of time in both the city and the country. So I was exposed to the best of both worlds. My Grandmother had me cooking alongside her from a very young age, having me taste each ingredient as she added it to a dish, and explaining how and why certain flavors worked well together. She really was the one who taught me my palate and inspired me to ultimately work with food,” – Al Hartman, The Smoked Olive.

Once Al and his wife and business partner Brenda Chatelain had their recipes fully developed, they took to the local Farmers’ Markets to get customer feedback and to see if their oils could eventually become a new food category. It wasn’t long before celebrity chefs like John Ash, Tyler Florence and

Giada De Laurentiis were calling to get their hands on this mysterious new oil.

Even President Obama was impressed with the oils – so much so that during a State Dinner he called over the chef (which happened to be Tyler Florence) and asked him what was on the pasta to make it taste so delicious. The rest, as they say, is history. Celebrity and home chefs across the globe fully embrace the oils and retailers Sur La Table and Williams-Sonoma both stock the collection in their stores throughout the country.

From Olive Oil to Brown Sugar?

Al and Brenda aren’t entirely certain where the idea of smoked brown sugar originally came from, but they think it was from a casual conversation with their nowgood friend Chef John Ash who asked Al if he could smoke some sea salts for him.

Al considered it momentarily, but feeling this category may be saturated, he commented back, “That’s been done before John, let’s try something different, like brown sugar.” Using a proprietary blend of hardwoods, the sugar is delicately smoked to complement the inherent molasses notes and once again, The Smoked Olive has created a new food category,

OLIVE

Taste

by Tanya Seibold

uté

RECIPE

expanding their line of products to include a traditional Smoked Brown Sugar, Bourbon Smoked Brown Sugar and Chili Smoked Brown Sugar- all perfect for creating dry rubs and marinades, adding to sauces and stews, topping vegetables and mixing with spirits for inventive cocktails.

Courtesy Chef Brenda Anderson-La Noue

WATERMELON

with santa fe smoked olive oil, mint, mandarin orange & sea salt

The journey in smoking hasn’t stopped yet as a new division of the business called DarkHorse was recently created focusing on smoking malts and grains for local breweries and distilleries. One local distillery, Sonoma County Distilling Company, loved the flavors of the smoked brown sugar so much that owner/head distiller Adam Spiegel asked Al if he could smoke grains for him. The two collaborated and played around with varying smoke levels of a California Cherrywoodsmoked Barley and now that grain is the linchpin of the distillery’s award-winning Cherrywood Rye Whiskey.

INGREDIENTS (serves 3-4)

• • • • • • TheSmokedOlive.com @thesmokedolive info@thesmokedolive.com 133B Copeland Street Petaluma, CA 94952 (707) 360-5226

4 cups watermelon, peeled and cut into bite-size cubes 1-2 teaspoons The Smoked Olive Santa Fe Smoked Olive Oil 2 teaspoons fresh juice of Mandarin orange 1 teaspoon The Smoked Olive Smoked Brown Sugar 2 tablespoons mint, sliced very thin 1 teaspoon sea salt

INSTRUCTIONS Combine watermelon with Santa Fe Smoked Olive Oil, orange juice and Smoked Brown Sugar and toss. Next sprinkle with sea salt and mint. Allow flavors to develop for 10 minutes and then gently toss again. Serve as a side dish or appetizer.

urg | 338 Healdsburg Avenue | Healdsburg CA 95448 | 707.433.2000

Michael Langhals

Your

Sonoma County Realtor

Whether you are selling your current estate or are looking to purchase the home of your dreams, Michael offers in-depth regional knowledge and unwavering support every step of the way. As a Sonoma County native and resident for more than 30 years, he has a true appreciation for its unique communities and strives to exceed your expectations with outstanding customer service and attention to detail.

Local

Michael’s market knowledge spans Sonoma County in its entirety, though his areas of expertise include: • Cloverdale • Healdsburg • Santa Rosa • Sebastopol •.Sonoma • Windsor

Residential Specialty Michael specializes in residential transactions, whether you’re a first time home buyer, moving from out of the area, or buying your wine country dream home, he looks forward to meeting you! Your satisfaction is his #1 priority, so please feel free to contact him at your convenience with any questions you may have.

Check your property value online at www.SonomaHomeValue.com View listings at www.SellingWineCountryHomes.com

Michael Langhals

cell 707.490.4300 MichaelL@remax.net MichaelLanghals.com BRE Lic. 01855818

Fine Homes& Luxury Properties

ReMax Full Spectrum Healdsburg | 338 Healdsburg Avenue | Healdsburg CA 95448 | 707.433.2000

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Sounds of Music

See & Do

by Marcy Joyce

among the Green hills of Sonoma County

A longtime vision of a world-class performing arts venue fulfilled

Fifth season offers another summer of popular indoor/outdoor concerts When the storied arts venue that houses the Sonoma State University Department of Music known as the Green Music Center first opened in September 2012—after being a dream shared by several that turned into a project 15 years in the making—Sonoma County got a new place to experience culture and well-known artists got a new location to add to their lists of dates.

A tour through the backstage of the main 1,400-seat hall with Kamen Nikolov, the GMC’s director of production operations and Kathryn Stewart, associate director of communications, showcases autographed pictures of past performers across diverse genres. Included among many are

Alice Cooper, Joe Perry, Smokey Robinson, Alison Krauss, Jason Mraz and Martina McBride. The Santa Rosa Symphony is the resident orchestra and concert pianists and choral groups are regularly a part of the year-round program.

Kathryn, originally from Fresno, earned a Master’s degree in voice performance and pedagogy, and was working with the New York Philharmonic communications department when she took the opportunity to come back to California, joining the GMC seven months ago. She hints at alternative rock band Goo Goo Dolls performing this summer, although the summer schedule is

still developing and will be made available on the GMC website later this spring.

She goes on to mention, “Kathy Mattea. For Fourth of July, we’re going to have a bluegrass festival again this year that will coincide with the craft beer festival. Last year we had local breweries participate in that. Gloria Estefan will be here this summer which is very exciting, and Willie Nelson, and Kacey Muskgrave.” Kathryn adds that jazz and country shows tend to sell a lot of tickets.

The Green Music Center consists of Weill Hall, which in the summertime opens onto the terraced lawn with speakers on either side and a 30foot television with a four-camera

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system for indoor/outdoor shows accommodating up to 5,000 people and the smaller, more intimate 240-seat Schroeder Hall (named after the piano-playing Peanuts character with the permission of local resident Jean Schulz, wife of the late comic creator Charles Schulz) which opened in August 2014 with the Peanuts theme song playing ceremonially. The GMC was originally imagined as a dedicated space ideal for acoustic music performance and all forms of artistic expression, including dance and the spoken word.

The ease of finding the Green Music Center in its carefully chosen spot amid a backdrop of the oakstudded Sonoma Mountains belies the efforts behind making what was once an inspired idea a happy reality and the flawless execution of every show-going experience. The Center — which includes faculty offices, a music library, soundproof practice rooms, a piano lab and an education wing with more rehearsal space — was meant not only to draw crowds for popular headliners but to support local performing arts and education. Schroeder Hall is used as a lecture hall 8 a.m. to 4 p.m. Monday through Friday and after 4 p.m. it becomes a rehearsal space and the lab of the music department well into the evening.

It hosts 3-4 concerts per season with chamber music, choir and jazz performances.

“The actual dream of the Green family is that Don wanted

an intimate space for his Sonoma choir to perform

For more information about upcoming EVENTS and TICKETS, visit the Green Music Center online at http://gmc.sonoma.edu.

and then this became the dream,” says Kathryn, holding her arms out for emphasis. “So we did this (Weill Hall) and then he wanted to go back to basics and really find this hall (Schroeder) that was for education and for these intimate experiences.”

In the late 1990s, Ruben Armiñana, then Sonoma State University president, was seeking a way of reinvigorating the campus while Telecom Valley pioneers Donald and Maureen Green, both SSU Bach choir members, were beginning to see a need for a new concert hall. The vision for what would become the Green Music Center came into focus for Armiñana and his wife Marne Olson upon their visit to the Berkshire Mountains in western Massachusetts, a rolling green landscape which bears a resemblance to the Sonoma Mountains, where many people enjoy indoor/outdoor concerts and picnickers relax under New England skies at Seiji Ozawa Hall at Tanglewood, the summer home of the Boston Symphony Orchestra.

Now summertime concertgoers in Sonoma County similarly bring their own artisan foods and cheeses to enjoy outside on Weill Lawn with wine or beer available for purchase.

When Armiñana observed how Ozawa Hall had been built with a sliding back door that opens the concert hall to the lawn outside, he immediately wanted the same thing for the SSU campus, but “California-style” and not an exact replica. After much discussion with likeminded others, thorough planning, tireless fundraising efforts and generous donations, there now exists a breathtakingly beautiful, sleek modern addition that provides a gracious, welcoming, convivial atmosphere from a guest’s moment of arrival in the century-old olive tree lined courtyard that leads into the reception hall straight ahead or Prelude Restaurant and Bar off to the left. Donated paintings, sculptures and other fine pieces of art grace the interior and exterior of the property.

You

“ can think of the hall as a living and breathing musical instrument.”

we have a piano room that uses the same air as the hall so in effect the piano never leaves the stage.”

About the stage, Kamen says: “What’s unique is the presence of so much wood, everything is really light colored, this is maple, the same type of wood that violins are made out of, the chairs, the railing and everything in the lobby is European steamed beechwood and the floor is Douglas Fir. So all these woods kind of breathe like musical instruments. You can think of the hall as a living and breathing musical instrument. When artists’ come, they absolutely love being on this stage looking out and just the presence of so much daylight makes a world of difference. That’s the very first thing that they notice — how much daylight there is.”

— Kamen Nikolov, GMC director of production operations

The lobby and restaurant are often configured to the needs of special occasions like donated art unveiling events, retirement parties, weddings, cocktail parties, Rohnert Park/Cotati Chamber of Commerce mixers, award ceremonies and memorial services. There is a donor lounge to relax in before performances and during intermission with glass of champagne as a “thank you” to those who give to the Center.

Performing artists have a wellappointed dressing and rehearsal room backstage and have given their compliments to GMC staff.

“We work hard to make sure everything goes smoothly and our lineup on the wall is a testament to the work we do,” says Kamen, a classically trained pianist from Sofia, Bulgaria who has worked for SSU since 1998 and as a GMC employee since 2011. “All instruments when they go from cold to hot they lose pitch. To avoid that

In essence, all seats are just stunning. You really cannot find a bad seat acoustically. Visually, some views are preferable to others (and priced accordingly).

Sitting in the back of Weill Hall behind the performers, you may feel like an extension of the orchestra, or the choral loft. Window panels open in the summertime, offering a glorious view of the south lawn.

All curtains serve as treatment to change reverberation in the hall.

They are lifted up for maximum reverberation with an orchestra.

“Everything has been installed and engineered with sound in mind because the first priority is for the sound to be pure no matter where you are,” Kamen says. “For example, if the seats are not occupied, the slats in the back allow for the sound to flow through the chair and through the hall and reach all corners of the hall. With amplified events, guitars, drums it gets pretty loud, so we lower everything to absorb some of the sound and we also suspend curtains, because it becomes a large volume that we have to manage,” he says. “The sound system is very high end. We have it so that every cabinet is designed to hit a specific area of the audience to the effect that when you are in the hall every member has the same experience to hear crystal clear speeches, talks, announcements, performances. So every one of those cabinets has been programmed to send a specific amount of sound to a specific area.”

In other words, no matter where you are as a guest during a show, you can clearly hear everything.

exploring ZINFANDEL WITH KATIE MADIGAN In 1989, St. Francis Winery produced its first Zinfandel with fruit sourced from a small vineyard just down the road from the Winery. Counter to the lighter blush style wines made from this varietal at the time, our Zinfandel was a full-bodied red wine boasting characteristics of rich fruit and spice. In the 1990's when the popularity for this robust style of Zinfandel grew, St. Francis was at the forefront of its re-emergence.

Today, Winemaker Katie Madigan heads up our Zinfandel program, continuing our history of producing award-winning Zinfandels that reflect a sense of place and preserve the distinct flavor profiles of each vineyard. Katie's passion for Zinfandel began in 2002 while berry sampling in the vineyards as a St. Francis harvest intern. She loved the pronounced flavors of Zinfandel grapes and her curiosity for the varietal began.

"Each Zinfandel vineyard has a story to tell, it’s up to us ensure the wine reflects a sense of place."

-katie madigan

Working her way up, in 2011, Katie was promoted to Winemaker and later took over the Burgundy and Zinfandel programs at the Winery. Today, Katie produces six Artisan Collection Zinfandels from three distinct Sonoma County American Viticultural Areas (AVAs): Sonoma Valley, Dry Creek Valley and Russian River Valley. Each AVA and vineyard has its own distinct characteristics unique to the site.

When asked what her favorite St. Francis Zinfandel was, she responded, "I could no sooner pick a favorite pair of shoes to wear. Each of our vineyards have their own story to tell."

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Zinfandel Field Blend, Uboldi Vineyard, Sonoma Valley

Many of the Zinfandel vineyards we source from were planted in the early 1900's. Back then Zinfandel vineyards were rarely planted with 100% Zinfandel, most encompassed small amounts of Mourvedre, Carignan, Alicante Bouschet and Petite Sirah. These unique field blends contribute to the wines taste profile, even if there are only a few vines. Some of the old vine Zinfandel vineyards we source from have over twelve different varieties other than Zinfandel.

"The great thing about our Zinfandel program is its diversity."

-katie madigan

Katie's passion to capture the essence of each vineyard and its unique terroir is not only reflected in our Zinfandels, but in all of our wines. Each of our vineyard blocks are hand-sorted and fermented separately. Separate fermentation allows the fruit to fully express itself, yielding the characteristics and complex flavors unique to each block. When asked, Katie said "None of our Zinfandels ferment the same way (no matter how hard I try!) and I really love that. It feeds my creativity and passion to craft fantastic Zinfandels from these unique vineyards each and every year."

from the kitchen ARMAGNAC TRUFFLES

SUGGESTED PAIRING: ZINFANDEL | MAKES 30 TRUFFLES

INGREDIENTS • 26 ounces bittersweet chocolate • 2½ tablespoons light corn syrup • 2 cups heavy cream

• 3½ tablespoons Armagnac • 1⅔ cups unsweetened alkalized cocoa powder

PREPARATION

Finely chop 17 ounces of the bittersweet chocolate. Place the chopped chocolate and corn syrup in a large bowl and set aside.

In a medium saucepan, add heavy cream and bring to a boil. Pour hot cream over the chocolate and let stand for 1 minute. Whisk until smooth then whisk in the Armagnac. Let cool to room temperature, stirring occasionally (about 15-20 minutes).

Once cooled, place the chocolate mixture in the refrigerator, stirring occasionally until it reaches pudding consistency (about 20 minutes).

Line a baking sheet with parchment paper. Fill a ¼ inch, plain tip pastry bag with the chocolate mixture and pipe out ¾ inch mounds onto the baking sheet. Once complete, chill in the refrigerator for 15 minutes.

Fill a medium saucepan ⅓ of the way with water and bring to a simmer. Using the remaining 9 ounces of chocolate, place in a medium aluminum bowl and place it over the simmering water. Stir until the chocolate is completely melted.

Place cocoa powder in a shallow dish. Using your palms, roll the chocolate mounds into balls one at a time, dip into the melted chocolate coating it completely. Then remove it with a fork, letting excess chocolate drip off and immediately roll in cocoa powder, coating it completely. Place truffle on a baking sheet and allow to cool. Repeat process until all mounds are rolled.

Allow to cool. Enjoy or store in a cool dry place for up to two weeks.

Visit stfranciswinery.com for more recipes from Executive Chef Bryan Jones.

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RECLAIMED TO ACCLAIMED >> UNIQUE WINE You’ve likely

seen a growing number of wine barrel art over the years, which is exactly why local Sonoma County artist Kevin Conant focuses on the unusual.

His creations are different; no two pieces will look identical.

His goal is to create one-of-a-kind furniture and garden art made entirely from cast away wine barrels.

Kevin, a landscaper and builder by trade, found his calling of working with barrels (preferably French oak, and in the White Burgundy and Bordeaux shapes), through his former role at Kendall-Jackson Wine Estates as their Barrel Shipping & Receiving Coordinator. During his time there, he discovered who the best cooperages were, what type of oak they used, and how the best barrel were coopered. After a few furniture pieces were constructed for family and friends, word got out that Kevin was creating not only aesthetically pleasing but also functional works of art. In 2003, Kevin began the business in earnest and has since carved out a nice niche for himself in the barrel wood arts. He collaborates with numerous types of clients such as wineries, local food markets and breweries to create items suitable to sell as home dĂŠcor and kitchen art, and has recently begun working with distilleries using their spent whiskey barrels to design bottle fixtures that will house their

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Farm to Table

by Tanya Seibold

E INSPIRED ART products at spirit shops across the country.

“When I began making barrel furniture over fourteen years ago, no one else was really working with this type of wood. Over the years, I’ve been able to create one-of-a-kind art that sets mine apart from others out there. Each piece requires its own design and measurements as every barrel is built and shaped slightly different. But I enjoy the challenge of creating something that you won’t see everywhere else.”

– Kevin Conant To make just one of his Adirondack chairs, it takes an entire barrel. Since each barrel’s staves (vertical curved pieces) are cut and shaped in a way that’s unique to that specific barrel, you can’t mix and match from others. Which means there’s quite a bit of math involved-- and a lot of compound miter cuts required to design each art piece. Once a design is complete, he sands it down until it is shiny smooth, and seals it with deck sealer to maintain its original color and natural luster.

WHERE TO FIND THE ART

Kevin’s showroom is his front yard. Drive south on Highway 12 towards Glen Ellen/Sonoma and when you see a garden on the left brimming with various barrel creations, you know you’re in the right place. Kevin happily offers tours by appointment and for those not in the area, you can take a virtual tour of his entire collection at his website or view his latest works on social media.

Kevin is also available for commissions, so drop him a line to discuss custom work that will bring a little piece of wine country back home to wherever you live.

One-of-a-kind Barrel Chair and Side Table

conantswinebarrelcreations.com | @winebarrelc conantswinebarrelcreations@gmail.com

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Stay & Play

bungalows 313

Consider the word, “bungalow”: does it evoke

thoughts and images of a cozy, charming, comfortable nesting place? Perhaps a private place to relax and recharge, either by yourself or with significant others?

Should you find yourself planning a visit to the premier wine country town of Sonoma, Bungalows 313 might be an ideal choice to balance all the world class wining, dining and other explorations with a tranquil haven…cozy bathrobes

included. Bungalows 313 is located just one block north of the Plaza’s many restaurants, shops, and tasting rooms, but feels a world apart from all the bustle of this popular wine country destination.

In a town known for its storied past, Bungalows 313 has a historic status of its own. “The property qualifies as an ‘historic resource’ under the California Environmental Quality Act (CEQA),” says Alice P. Duffee, a local architectural historian and preservation planner

by Genny Wright-Hailey

and it is eligible for listing in the California Register. Originally part of General Mariano Guadalupe Vallejo’s orchard as late as 1875, the 110-year-old building at 313 First Street East was sold in 1878.

The property was then purchased in 1907 by Misaele Bianchini, the Italian owner of the Lombardo Hotel, who built the current structure to serve as wine storage and additional rooms for his hotel. A fire destroyed the main hotel in 1917.

The surviving building retains much of the feeling of Sonoma’s major

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economic development period between 1879-1942.

Current owners, Isac and Minette Gutfreund, purchased the Mediterranean-style property in July of 2015. Born in Milan, Italy, Isac says, “When we first visited Bungalows 313, we felt transported to a Tuscan villa, and I felt an immediate familiarity with the property.” After careers that included teaching and partnering in several small business ventures specializing in printing, media and project management, the couple became real estate investors in

1972. They have owned other residential real estate, but this is their first venture into vacation rentals and the hospitality industry.

They agree that, so far, it has been a “trial by fire” learning experience, both emotionally and financially.

“This has become more of a passion for us,” says Isac. “We purchased this beautiful property in Sonoma with our hearts, which is not the best criteria when it comes to investing in real estate. We saw the potential to make Bungalows 313 a romantic venue that we could enjoy along with our guests.“

As caretakers of this historic but neglected property, the Gutfreunds hope to restore and revitalize Bungalows 313 to a must-see destination in Sonoma, and they believe that, “Like a fine wine, it gets better with age.”

With a primary objective of maintaining the original character of the 1907 building and its surroundings, the owners are making significant improvements that offer quality updates with modern conveniences. The slightly larger than a third-of-an-acre property consists of six units: Two

bungalows 313 is located at 313 first street east in sonoma.

Nightly rates range from $179 to $399 per night, midweek, and from $289 to $489 per night on weekends.

Long-term and group rates are also available. For further information or to make reservations, please call (707) 996-8091 or contact online at: hello@bungalows313.com

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1-bedroom bungalows “Dolce” and “Vita” with full kitchens, dining and living room spaces, kingsized beds, and Jacuzzi tubs; Two 2-bedroom bungalows (this is the original 1907 building) “Terra 1” and “Terra 2” - one on the ground floor and one upstairs, with full kitchens, king-sized beds in one bedroom and queen-sized beds in the other, and several more individual features; and two detached studiostyle bungalows “Bella” and “Luna” with kitchenettes, king-sized beds and gas fireplaces. Each bungalow has French doors that open to a private outdoor patio or deck with round teak tables and chairs. In addition, the bungalows surround a peaceful, Tuscan-designed central courtyard with a wood burning pizza oven, barbecue, and convivial gas fire pit, where guests can enjoy local wine, coffee, juice and other goodies provided on arrival. Cozy bathrobes optional.

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Happenings Sonoma County

JULY

JUNE

M AY

Head over Heels

Cooking Demos, Shopping & Eating May 20 – 21 11 a.m. – 5 p.m.

Cornerstone Sonoma 23570 Arnold Drive, Sonoma www.sunset.com

Sonoma Historic

15th Annual Fandango

Motorsports Festival June 1 – 4 Sonoma Raceway 29355 Arnold Drive, Sonoma www.svra.com

June 3 6:30 p.m. – 9 p.m. $54 Wine Club Members $105 per Guest (Max. 2) wineclub@stfranciswinery.com

Old Fashioned

Stars Under the Stars

Fourth of July Parade July 4 Sonoma Community Center 276 East Napa Street, Sonoma www.sonomacommunitycenter.org

San Francisco Giants Game

AUGUST

Sunset Celebration Weekend

Fashion Show and Auction May 6 11:30 a.m. – 2:30 p.m.

MacArthur Place Hotel and Spa 29 East MacArthur Street, Sonoma (707) 996-4538

vs. Diamondbacks August 6 1 p.m.

AT&T Park $240 Wine Club Members wineclub@stfranciswinery.com

Outdoor Film Festival Thursdays, July 6 - 27 7 p.m.

St. Francis Winery & Vineyards Complimentary Admission info@stfranciswinery.com

The Girl & The Fig

20 Year Anniversary Party August 20 6 – 9 p.m.

Sonoma Plaza – Horseshoe 453 1st Street East, Sonoma CA (707) 933-3000

Chateau Sonoma Annual French Flea Market May 27 – 28 Chateau Sonoma 23588 Arnold Drive, Sonoma www.chateasonoma.com

Broadway Under the Stars

“Another Openin’ Another Show!”

June 16 – July 2 5:00 p.m. Picknick, 7:30 p.m. Start Jack London State Park www.broadwayjacklondon.com

Broadway Under the Stars

“Fantastical Family Night” July 14 – 15 5:00 p.m. Picknick, 7:30 p.m. Start Jack London State Park www.broadwayjacklondon.com

Social Sundays

at Hopscotch Gifts & Gallery Recurring weekly on Sunday 11 a.m. – 4 p.m.

Historic Jack London Village 14301 Arnold Drive #2A, Glen Ellen (707) 341-1931

spring FEATURED WINES

Certified Sustainable Wild Oak Estate Vineyard - Syrah Block

2015 Chardonnay

2014 Zinfandel Dry Creek Valley

Wild Oak Vineyard, Sonoma Valley

Double Gold | Sonoma County Harvest Fair

90 Points | Wine & Spirits

Best of Class | Harvest Challenge

Martinelli Vineyard, Russian River Valley

blend:

blend:

100% Chardonnay

tasting notes:

blend:

83% Zinfandel 17% Petite Sirah tasting notes:

Granny Smith Apples Brioche Lemon Meringue pairing suggestions: Crab Cakes Vegetable Risotto Chowder Style Soups Brie

Retail Wine Club Members

2014 Cabernet Franc

tasting notes:

Wild Blackberry Dark Cherry Preserves Baking Spices pairing suggestions: BBQ Artisan Pizza Chili Gouda

$28 Retail $22.40 Wine Club Members

87% Cabernet Franc 10 % Malbec 3% Cabernet Sauvignon Juicy Red Cherry Vanilla Bean Blueberry Compote pairing suggestions: Pork Loin Duck Lamb Stew Camembert

$48 Retail $38.40 Wine Club Members

$48 $38.40

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Taste Sonoma

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