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Notre Vue

Newsletter

Renee Brown-Stein
 
March 30, 2021 | Renee Brown-Stein

Notre Vue Spring Newsletter


We did it. .. We made it through 2020 and there is no better way to celebrate 2021 than with a glass of newly released Notre Vue or Balverne wine! 

Alex has been fastidiously caring for the wines in the cellar. We have several new varietal releases to look forward to this year coming in Summer, Fall & in time for the Holidays! A reason to celebrate every season.

We are especially excited about the release of our 2019 Notre Vue Sparkling GSM. A newly designed
bottle screams "let's enjoy life every day" - we can't wait for everyone to love it as much as we do!

 Patrick has been quite busy in the vineyards caring for the vines and soil. Look forward to a tour offering with Patrick to learn more about what happens in the vineyards! 
We are busy planning a Winemaker's Spring Lunch, Summer Sundays, a White Party, Happy Hours, and more! If you have any suggestions please email us; we would love to hear any ideas! 

As always, we want to ensure that your visits to the Estate are as enjoyable and safe as possible. We truly appreciate your understanding as we continue to follow the CDC Guidelines associated with the Coronavirus. 

Remember this is your Wine Club; we are happy when we see you come to visit with your family and friends, creating lifetime memories! 

Best wishes, 

-Bob and Renee Stein

Greetings from the Notre Vue Cellar ... It is my pleasure to introduce three new wines to you this spring. The 2019 Notre Vue Sparkling Rose of GSM, which has quickly turned into my all-time favorite Sparkling wine that I have produced in my 20+ year career. I am extremely proud of the GSM program we have developed in my first year at Notre Vue and this wine is truly a fine expression of the unique and versatile qualities of a true Rhone blend program. This wine was fermented cold in stainless steel at 55 degrees, while the secondary fermentation was a relatively short 8 months and a small dosage of 3 g/L sugar at disgorging.

 The next release is our 2019 Notre Vue Chardonnay; This is 100% Chardonnay, barrel fermented, utilizing native yeast and sur lie stirring for 5 months in 100% sweet & spicy French oak. My philosophy on this Chardonnay was to create a luscious mouthfeel with a lasting finish where the fruit stands out and the oak plays a complimentary role. This wine has all the attributes for the Chardonnay aficionado but I have also received the highest compliment a winemaker can get "I don't usually like Chardonnay, but I love this one". This wine pairs gracefully with an abundance of different foods but my favorite pairing is "alone with a loved one, watching the sunset". As well, this got a rating of 96 in its most recent wine competition! 

Your third selection for this release is the 2019 Balverne Pinot Nair. This wine features 3 different clones, 667, 114 & 459 and is 100% Pi not Nair. Consistent with all my red wines, it is fermented using the native yeast and aged in 100% French oak. My love affair with Pinot Nair is well documented and I'm very pleased with my first bottling of Pinot from this property. As I continue to build my intimate relationship with this Estate the sky is the limit and I look forward to continue producing world-class wines from Notre Vue Estate. 

Cheers, 
Alex Holman, Estate Winemaker 

Greetings from the vineyard ... This year we had tractor drivers planting a diverse cover crop selection that includes a clover mix, daikon radishes and an organic soil building mix of grasses and legumes. The daikon radishes, help to shatter the soil in our no-till property which allows oxygen, water, and roots to easily infiltrate deeply. The clovers and organic soil building mix utilize a natural symbiosis between legumes and a bacterium that lives in their roots which takes atmospheric Nitrogen and fixes it in the soil. This way we are able to cooperate with nature instead of buying fertilizers. As well, all cover crops reduce erosion, which is very important on our hilly property. 

Continued ... 

2019 Notre Vue Sparkling Rose of GSM $45.00 / 750 ml

52% Syrah, 32% Grenache, 16% Mourvedre 
Vibrant and invigorating, this is the first sparkling Rose ever produced by Notre Vue. The combination of Grenache, Syrah, and Mourvedre provides an alluring mouthfeel with wonderful fruit tones. Subtle aromas of stone fruit radiate from the glass, harmonizing with the tart raspberry and strawberry notes on the palate. Pairs immaculately with fresh peach, goat cheese, and arugula salads, brie with apricot compote, and raspberry sorbet.

 

 

2019 Notre Vue Chardonnay $49.00 / 750 ml 

A wonderful new addition to our family of Chardonnays, we are happy to announce this brand-new release. Brimming with bright golden apple, Bose pear, and yellow peach, the fruit is balanced by understated touches of caramel, vanilla, and spice. A perfect pairing for seafood lovers, try the 2019 Notre Vue Chardonnay with baked salmon over creamy pasta, seared sea scallops, or grilled sablefish.

 

 

 

2019 Balverne Pinot Noir $45.00 / 750ml

This Pinot Noir is a true reflection of the Russian River Valley and of our Estate. A lush explosion of Bing Cherry and ripe strawberry emanate from the glass, giving way to a complex array of secondary characteristics. Hints of mushroom, forest floor, cedar, and cocoa powder combine with the fruit, delivering a wonderful experience from the first sip until the bottle runs dry. This Pinot works wonders with wild mushroom risotto, aged cheddar or gouda, and grilled chicken with pesto pizza. 

 

 

 ... continued

Additionally, we planted 4 fallow areas with spring-blooming wildflowers in order to attract beneficial pollinators and predatory bugs that eat vine/grape damaging invertebrates. There should be a great diversity of flowers this spring/early summer that will be both beautiful and a-buzz with good insects. 

Currently our team is pruning the vineyard. This year we are starting with our late-ripening varieties of Cabernet Sauvignon, Mourvedre and Petite Verdot because whatever you prune first will typically emerge from dormancy a little earlier due to hormone levels in the plants. By pruning these varieties, we hope to encourage them to wake up a little earlier and that will advance their harvest date correspondingly. We will end our pruning season in the baby vines and in the lowest elevation blocks on the property, which are a little prone to damage in the late spring frosts. By delaying pruning till as late as possible we will be protecting those frost susceptible blocks from waking up until after the risk of freezing has passed. 
Here's looking forward to a rainy winter, tall cover crops, and perfect weather during bloom. 

From the vineyard, 
Patrick Hamilton, Estate Viticulturalist 

Steak, Mushroom and Onion Pie

Ingredients:
⅓ cup all-purpose flour
½ tsp. ground nutmeg
1 ½ tsp. ground allspice
½tsp.cumin
1 tsp. salt
1 tsp. cracked black pepper
1 ½ lbs. top round steak, sliced into ½ inch sections
1 large white onion, diced 
3 cloves of garlic, minced
½ lb cremini mushrooms, roughly chopped
1 tsp ginger, peeled and grated
2 carrots, chopped
2 celery sticks, chopped
1 cup water
1 cup beef stock
½ cup red wine
½ cup chopped parsley
1 sheet of puff pastry
1 egg  

 
   

Directions:

  1. In a mixing bowl, pour flour, nutmeg, cumin, allspice, salt, and pepper. Mix until combined.
  2. In small batches, place the steak cutlets into the flour mixture, coating all sides evenly. Once coated, place the steak in a clean bowl to the side.
  3. In a large saucepan over medium-low heat, add 1 tbsp. of vegetable oil and wait until the oil begins to shimmer. Add the onion and cook until translucent, about 5 minutes. Once translucent, add the garlic and continue cooking until the onions begin to brown. Place the onions and garlic in a bowl to the side.
  4. Using the same saucepan, add another tbsp. of vegetable oil and increase the temperature to medium-high. Once the oil begins to smoke, begin adding the steak cutlets in batches. Brown each side and place in a bowl to the side once cooked.
  5. Reduce heat to medium-low and add the mushrooms, cook until they begin to brown, about 5 minutes. Add celery, carrots, ginger, and the final tbsp. of vegetable oil and cook until the carrots are soft. 
  6. Increase heat to medium-high and add wine directly to the saucepan. Once the wine begins to boil, lower heat back to medium-low and add the steak cutlets and onions. Mix until combined, then add beef stock, water, and parsley. Reduce heat until the stew is simmering and cook for an hour to an hour and a half, or until a third of the moisture has evaporated.
  7. Preheat oven to 450°. Roll out puff pastry and make an egg wash.
  8. Pour the stew into an oven-safe dish and wet the edges of the dish with cold water. Place the puff pastry on top, pinching the edges into the dish to create a firm seal. Decorate the top of your crust with any remaining puff pastry as you like and brush with egg wash.
  9. Bake for 25-35 minutes, remove pie from the oven when the top is fully puffed and golden brown.

 


Renee Brown-Stein
 
March 29, 2021 | Renee Brown-Stein

Notre Vue Fall Newsletter


Fall is in the air and it's one of my favorite times of the year! The leaves are changing to a beautiful shade of red and orange throughout the Notre Vue Estate. 

There have been so many exciting things going on at Notre Vue in the last 7 months. Most importantly, Bob's health is back at 1 00% and we have decided to spend more time in Sonoma County and be closer to Jared. We are truly enjoying being in wine country full time! 

The wines have been well received by WineEnthusiast, The Sonoma County Harvest Fair, and various publications where we are seeing 90+ point scores and gold medals on Alex's newest wines. Teamwork makes the dream work! 

We have a few new team members we would like to introduce: 

Jennifer Tusa, Director of Hospitality and DTC - She is available to help you with any venue and event questions and will be making Notre Vue rocking with fun! 

Alexandra Reynolds, Brokerage and Wholesale Manager - She will be getting your favorite Notre Vue wines into some of the best spots in Sonoma County. 

Peter Wilke, Wine Educator and Sommelier - He's Back! Stop by to say hi and ask him about the new addition to his family (Friday - Sunday) 
Patrick Hamilton, Viticulturist- From grape to bottle, it all starts in the soil. Patrick comes to us with a plethora of experience and positivity. 

Welcome aboard everyone! 

We look forward to seeing you here on your next tasting, hike or private event. 

Best wishes, Bob and Renee Stein, Founders 

Greetings from the crush pad at Notre Vue Estate. I'm very pleased to present two new releases for you in this fall shipment, the 2019 Balverne Chardonnay and the 2018 Notre Vue Proprietors Red blend. The Balverne Chardonnay is a traditional barrel fermentation with 4 months of sur lie aging in 20% new French oak barrels. This fresh and lively Chardonnay is perfect for all occasions. The second wine is our 2018 Notre Vue Proprietor's Red wine. This is a classical "left-bank" Bordeaux blend made in a traditional manner with all 5 Bordeaux sisters. Not-overpowering, this wine has an abundance of nuanced flavors with a mouth-feel that is smooth as silk. Ready to drink now but this wine will be magical with some time in the bottle. The third wine in your shipment is the 2019 Balverne Rose of Pinot Noir. With all the accolades the Notre Vue GSM Rose has been getting this summer, this beauty has been quietly getting her scores. Wine Enthusiast just rated this wine at 92 points, which is very close to the ceiling for Rose. 

I would also like to make you aware of three more 2019 wines that will be released between now and the Holidays. Our 2019 Balverne Pinot Noir will be released in October and it's an easy-drinking, fruit-driven Pinot. Stay tuned for the next release party, featuring our new Sparkling GSM Rose just in time for Thanksgiving Dinner. Finally, we will complete the GSM program with our spicy, exotic GSM red wine. This star features 51 % Grenache, 29% Mourvedre, and 20% Syrah, co-fermented together using native yeast to create this one-of-a-kind offering. Rounding out our one-year programs will be the Notre Vue Pinot Noir & Chardonnay, to be released sometime in December. 2019 Zinfandel, Petite Si rah, and Bordeaux varieties will be blended and bottled next spring and summer. 

From the whole team at Notre Vue, please be safe and we hope to see you soon. 
Alex Holman, Winemaker 

Cheers, 
Alex Holman, Estate Winemaker 

I'd like to introduce myself, my name is Patrick Hamilton and I was hired as the Estate Viticulturalist in August and look forward to meeting everyone! Within the first week of coming on board we had our first Pinot Noir harvest and I hit the ground running! This year we have three harvest interns and a great, experienced in-house team helping bring me up to speed. It is a year unlike any I've seen before. We are doing our best through this challenging harvest and looking towards how to proceed post-harvest with a positive future in mind. 
If you see me on the estate, feel free to stop me and ask any questions!

 Always, Patrick Hamilton, Viticulturist 

2019 Balverne Rose of Pinot Noir $24.00 / 750 ml

This delicate wine offers aromatics reminiscent of watermelon, orange rind, and morning roses. Fruity on the palate, the crisp acidity balances flavors of strawberries, guava, and white peach. Try this Rose with a fresh goat cheese salad, seafood, or lightly grilled summer fruit. Be careful, though ... it's so refreshing that on a hot day you'll be reaching for that second bottle in no time! 

 

 

 

2019 Balverne Chardonnay $35.00 / 750 ml 

Our 2019 Balverne Chardonnay displays aromas of ripe green & golden apples, lemons, butterscotch, and marshmallow. The rich palate follows with a variety of orchard fruits, melons, lemons, and a lingering hint of spice. Full-bodied but still crisp, this wine will pair beautifully with everything from roast chicken to summer fruit salads. 

 

 

 

2018 Notre Vue Proprietor's Red Blend $59.00 / 750 ml

The 2018 Notre Vue Proprietor's Red Blend is a classic combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. It offers aromas of black currants, plums, elderflower liqueur, pencil shavings, and vanilla bean. The palate follows with cassis, ripe red fruits, chocolate, and firm tannins. 

 

 

Jennifer here! Following the safety protocols that COVID has set into our new world has been new terrain; however, what a beautiful place to escape to here at the Estate. I've come up with some new micro-events in case you're in the mood to host a small soiree on The Terrace on Block 23 or at the Lakeside Pavilions for any occasion, as we've certainly figured out how to host each of you safely. Please reach out for lunch, dinner, or social noshes. 

In case you weren't aware of some recurring events, here's a list: 

Tuesday Nights - Yoga with Venus Harper, owner/instructor of Samadhi Sanctuary Yoga & Wellness. Best class ever! Dustin Saylor brings his live music followed by a tasting of our wines. 

Strike a pose, take a hike, enjoy a sip - Wellness & Hiking Series hosted by Dawn Justice, an instructor at ParkPoint Health Club 

Check our website for current and updated event information!

NotreVueEstate.com/Events 

Rosemary Pheasant with Spiced Plum Sauce and Grilled Polenta

Paired with 2018 Notre Vue Proprietors Red Blend

Ingredients:
1 cup polenta 
¾ cup grated parmesan cheese 3 cups chicken stock 
6 large red plums (pitted) - black plums are fine
4-5 sprigs of rosemary
10-1 2 sprigs thyme
3-4 sprigs sage
Ground nutmeg, clove, and cinnamon - a pinch of each
2 medium shallots
Port cooking wine
Butter 
1 tbsp. demi-glace
1 medium pheasant
1 lemon 
Salt & Pepper to taste 

 
   

For the Polenta:
Bring chicken stock to a boil and whisk in 1 cup of polenta. Return to a boil, whisk vigorously, and lower heat to a simmer. Continue whisking until cooked. Add grated parmesan cheese, combine, and season to taste with salt & pepper. Spread the polenta into an even layer about 3/4" thick, let cool, then chill completely. 

For the Plum Sauce: Puree the plums with a bit of water to thin. Pass the pureed mixture through a sieve to remove large pieces, then through a fine sieve to remove smaller pieces. Set aside. Sweat shallots, thyme, and black pepper in a small saucepan until they are soft and fragrant. Add ₣ cup of ruby port wine, nutmeg, clove, and cinnamon and let reduce for a minute or so. Add the reserved plum puree and bring it to a simmer. Season with more black pepper, finely chopped thyme, and salt to taste. Add a splash of lemon juice to balance the sauce. Run the whole mixture through a fine sieve one last time. Swirl in a spoonful of demi-glace and place in a small saucepan to keep warm.

For the pheasant: 
Remove the pheasant from any packaging and rinse thoroughly. Chop the herbs very finely, add cracked black pepper, and mix to create an even blend. Rub your fingers liberally with softened butter and gently work the skin away from the meat. Use your fingers again to distribute the herb mixture evenly under the skin. Don't go overboard here. Once you've gotten the herb mixture distributed under the skin, liberally rub the exterior with butter, sprinkle the bird with kosher salt, and truss the legs. Either grill over indirect heat or roast in the oven until cooked - usually about 45 minutes at 425 degrees. After resting, quarter the bird and tent with foil to keep warm. 

Assembly: 
Cut the chilled polenta into 4" squares and lightly oil one side with olive oil. Grill over medium heat for 2 minutes. Lightly oil the top of each piece and flip, grilling for another 2 minutes. Remove the polenta from the grill, place a quarter bird on the square, and sauce the plate according to your personal preference. 
Don't forget to take a picture of your finished plate and tag us on social media! 


Renee Brown-Stein
 
March 26, 2019 | Renee Brown-Stein

Notre Vue Spring Newsletter


Spring is here! 

With the stormy weather behind us and the sun awakening, we are excited about your next visits. The Block 23 Terrace and Lakeside Pavilions are ready for you, your family and friends to enjoy; Music is in the air and wine is flowing!

Pete has updated the Cultivar food and wine program, and we have to say, it is fantastic!  You will have to swing by and give it a try.

Jen has been busy making sure every detail is covered, and every experience is engaging and fun! We are really looking forward to Summer Sundays; you can see the details on the events page.

You may have met Jared, our son. He has been busy working in the background with us. He has committed to the family business and we couldn't be happier!

Last but not least, we have new additions to our hospitality team. Our wine family is growing, as well as new wine members! We can't wait for everyone to meet.

As always, we look forward to your next visit!

-Bob and Renee Stein

It's Springtime at Notre Vue Estate! From a winemaking perspective, this past winter has been a blessing. We've received an abundance of rain, cool weather without any serious freezes and plenty of breaks in the rain to give the soil time to absorb and store the water between storms. We are set. Bring on Spring!

As the change in weather and season brightens our days, the vineyard crew is actively pruning the vines making sure we are ready for budbreak. If you've never pruned a grapevine, you should make an effort to come out and watch our team at work. Pruning certainly has a scientific, botanical basis but it is also an art form. It's easy to whack away at a vine and cut off last year's growth. It is a whole other ballgame to do it correctly, in order to maximize quality and production for each individual plant. Watching pruners at work is like watching a ballet. Each move is graceful and with purpose, each plant an individual with individual needs, all addressed one by one as the artists move steadily down the rows.

While the vineyard team has been hard at work pruning as weather permits, the winemaking team was finishing up Harvest 2018. Our first wines of the vintage are stabilizing in the bottle and will soon be ready for you to taste! Balverne's 2018 Sauvignon Blanc will be hitting your local wine shops shortly, while the Balverne Reserve Sauvignon Blanc and Rose will be available for tasting here at the winery soon. As always, the two reserves offerings sell out fast so mark your calendars and visit us to pick up your allocation. Remember, just before harvest, I suggested 2018 might be the perfect vintage...you be the judge.

Balverne 2016 Reserve Malbec

When I came on board here as the winemaker, I was immediately struck by the quality of the fruit on the property in general and of the Malbec in particular. In fact, so much so, that I lobbied to produce a Malbec to offer our Club Members and winery guests. That dream has come to fruition and I am very proud to announce the release of the Balverne 2016 Reserve Malbec!

A blend of Malbec with hints of Cabernet Sauvignon and Petit Verdot, one is first struck by the intense color of the wine followed immediately by the lush perfume of dark cherries, lingonberry, and spice. Notes of the finest French oak waft seductively in and out, complementing the incredible fruit. Those same characteristics permeate the palate and linger long into the already silky finish.
A perfect complement to grilled duck breast, I can only imagine how wonderful this wine would pair, too, with Lingonberry Sauce served over Swedish Meatballs.

From all of us at Notre Vue Estate Vineyards and Winery, let's welcome spring together with a glass of your favorite Notre Vue and Balverne wines. We look forward to hosting you here in the very near future. A votre santé!

 -Michael Westrick, Winemaker

2016 Balverne Reserve Malbec $45.00 /750ml

We are incredibly proud to be releasing the first Malbec ever produced by Notre Vue. While your mind might first go to Argentina when you think about this varietal, our Chalk Hill Reserve is
certain to shatter your belief that great Malbec only comes from South of the equator. Showing a deep, inky purple, the fruit was brought in right at the end of our 5-year drought, resulting in small, concentrated berries. After spending 2 years in 50% new French oak barrels and another 6 months in the bottle, the wine is beginning to express its true identity. Deep fruit, subtle florals, and perfect structure rests under every cork.

 

2015 Balverne Reserve Chardonnay $33.00 /750ml

Crafting a great bottle of Chardonnay requires artistry, patience, and skill. With a fairly neutral profile, the grape responds well to various winemaking techniques. The Balverne Reserve Chardonnay has been carefully crafted, employing methods such as a secondary,
malolactic fermentation and batonnage to give the wine a smooth, creamy mouthfeel. 12 months in the highest quality French oak
barrels has enhanced the profile, affording the Chardonnay notes of vanilla and nutmeg. Finally, it is impossible to create great wine without quality fruit. Our vineyards have been carefully tended, resulting in beautiful grape clusters and expressive wine. 

 

2015 Notre Vue Rhone $49.00 / 750ml

The Syrah grown on the Estate thrives at one of the highest reaching blocks on the property. Extensive sunshine coupled with
mountaintop breezes allows the grapes to ripen beautifully, delivering a concentrated, dark fruited wine. Aged for two years in 100% new
French oak barrels, the 2015 Rhone blend picks up delicate hints of vanilla bean, espresso, and dark chocolate. The wine is the perfect companion to filet mignon and bacon blue cheese burgers alike.

Hello... Jen here! We have officially released our 2019 Event Calendar and couldn't be more excited. We have been lucky enough to have hosted a handful of great events already this year; there is literally something for everyone, and we are looking forward to seeing you all here this year ... although most of these events are aimed at our locals, we hope to see you here on a future visit. We have something fun going on several times a month, so please check out our website or visit the tasting room for details! We have also updated the tasting experiences on the property, so please grab a friend and come taste the delicious new releases inside our salon, lakeside or overlooking the estate on our Block 23 Terrace. Please visit our events page or contact:
Jennifer Hanshew
707.433.4050 x126
jennifer@notrevueestate.com

Here is a sneak peek at a few of our upcoming events:

  • Barrel Making Seminar: April 12, 2pm-5pm
  • Movie Night: April 26, 6pm-8pm
  • Wine Club Party: May 4, 1 pm-4pm
  • Spring Floral Workshop: May 5, 11am-2pm
  • Spring Celebration Luncheon: May 18, 12pm-3pm
  • Painted Cellars Paint Night: May 30, 6pm-8pm

 

Swedish Meatballs with Lingonberry Sauce

Ingredients:
3 pieces white bread, with the crust removed, torn and soaked in whole milk
1 lb. ground beef, 1 lb. pork, and 1 lb. veal
4 Tbl. of butter
1 small minced onion
2 egg yolks
1/2 c. of heavy cream
2 Tbl. of salt
Cracked black pepper
2 tsp. of allspice
1 bowl cold water
 

Sauce:
2 Tbs. of butter
2 Tbs. of all-purpose flour
3 c. of chicken stock
Salt and freshly ground
black pepper
112 c. of heavy cream
1 to 2 Tbs. of black
currant jam
1/4 c. of chopped
parsley leaves
Lingonberry jam, for serving
 

Directions:
1. Preheat the oven to 325 degrees F.

2. Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Move the onion to a plate to cool. Wipe the pan with
a paper towel.

3. In a large mixing bowl, combine ground meats, egg yolks, heavy cream, and onion. Add salt, pepper, and allspice.
Squeeze excess milk from the bread and add it to the bowl. Mix gently.

4. With a bowl of cold water standing by, form meatballs 1-inch across. Dip your fingers in cold water to keep the
meat from sticking.

5. Melt the remaining butter in the saute pan and add a layer of meatballs as the foam mellows. Do not over-crowd the pan and shake it occasionally to round out the meatballs. Brown all of the meatballs, in batches, moving them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes.

6. Sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tbs of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a whisk to dissolve the flour into the fat. Pour in the chicken stock and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until liquid is reduced and mixture thickens to a sauce. Season with salt and pepper to taste. Lower the heat and stir in the cream and black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through 15 to 20 minutes. Sprinkle with chopped parsley.

 

 


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