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You’ve seen gorgeous pictures of California wineries with scenic views of rolling hills and vineyards as far as the eye can see, and you want to visit. But you don’t know where to find them. Chances are, the beautiful vineyards you’ve seen in pictures are in Sonoma County. But with more than 425 wineries in Sonoma County, how are you supposed to know which are most worth a visit? As California-based experts in the wine industry, we’ve visited all of these wineries ourselves. Let our first hand experience be your guide to the most beautiful wineries in Sonoma County.
Sonoma County is one of the most well-known wine regions in the country. Located in Northern California just above San Francisco, Sonoma County spans from the Mayacamas Mountains to the Pacific Ocean. With almost 60,000 acres of vineyards, Sonoma County is about twice the size of neighboring Napa Valley.
Read the full article from Wineroutes.com HERE
JESS LANDER
Feb. 9, 2022Updated: Feb. 10, 2022 7:41 p.m.
It’s Saturday morning, which for many Bay Area residents calls for a hiking expedition. But instead of trekking along the sunny cliffs of Marin’s headlands or up the stairs through Dipsea’s fern-filled woods, today’s hike winds straight up between the rows of a vineyard. At the top, there’s no view of Mount Tam, but there’s a shimmering pond encased in vines — and a glass of Cabernet.
This is no regular hike: It’s the first stop along a guided vineyard hike offered at Napa’s Pine Ridge Vineyards, part of a growing number of wellness-related offerings from local wineries.
While it might seem counterintuitive for alcohol brands to lean into wellness, it’s a strategy that’s increasing. Sonoma’s Bartholomew Estate leads horseback rides through its vineyards, while Windsor’s Bricoleur Vineyards offers Sunday yoga classes with optional tastings afterward. Frank Family Vineyards and Clif Family Winery, both in Napa Valley, have each organized Peloton spin classes, in which participants can do post-ride virtual activities such as wine tasting.
Some wineries created these events and experiences during the pandemic as a way to safely connect with their customers outdoors. But the physical activities with wine serve another purpose: They’re a way for wineries not to get left behind by the wellness movement, particularly as wine loses ground to low-calorie, low-alcohol and nonalcoholic alternatives.
Wine, these businesses argue, should be presented as one part of a balanced lifestyle to reach more people. Wellness events can help build brand awareness and introduce new customers to the wines.
“Wine isn’t bad, but it can’t just be about the beverage on its own. It’s about how it fits into other aspects of life,” said Linzi Gay, president of Clif Family. “The more (the wine industry) can promote that and demonstrate that, the better off we’ll all be.”
Napa and Sonoma counties, with their hills and lush parks, have had opportunities to blend wine and outdoor activities for years. Clif Family, owned by the founders of Clif Bar, has run a cycling-theme wine club and bike-and-wine packages out of its St. Helena tasting room since 2011. Randy Johnson founded his company, Getaway Adventures, 30 years ago, leading cycling, hiking and kayak tours through the region — with winery stops sometimes included. When Johnson started, wineries were often wary of his tours; cyclists weren’t considered to be potential buyers.
But there’s been a shift over the past five years. Johnson has seen a rise in wineries incorporating hikes or other physical activity into tastings. Demand for his own tours has been high, he said, with 2021 being his best year in a decade. And wineries no longer scoff at his tour groups, mostly composed of people in their 20s and 30s. Wineries now come to him, asking to partner on tours.
“When they see us coming in, they’re happy to see us,” Johnson said. Millennials “want to buy wine, and often they’ll surprise wineries by how much they buy — sometimes like six cases.”
Many younger customers no longer want to sit for several tastings in a day only to feel drained by the end, said Julie Rothberg, president of Medlock Ames. That’s why the Healdsburg winery recently started an “immersive sound experience” at its 340-acre Bell Mountain Ranch. Visitors can walk through the property while listening to meditative sounds recorded at the vineyard. The self-guided tour ends with a tasting and cheese pairing — an outing Rothberg calls “the detox and re-tox.”
At Notre Vue Estate Winery & Vineyards in Windsor, visitors are allowed to hike and bike along 17 miles of trails. The estate has also partnered with several local companies for vineyard-view and sunset yoga classes, trail running, and mushroom foraging, all culminating with wine. Often, visitors spend the whole day at the estate instead of visiting other wineries.
Kyle Loughman, Notre Vue’s hospitality lead, said the majority of people using the estate on a regular basis are in their mid-20s to late 30s. Similarly, Carolyn Free, special events manager at Pine Ridge Vineyards, estimated that hiking participants are ages 35 to 40 on average.
Listen to an interview with our Winemaker, Alex Holman discuss the unique opportunities that the Notre Vue Estate & Winery provides.
The estate vineyards are tenderly cared for and are the foundation for our wines that are made with low intervention techniques and from the 16 varietals grown on the property which straddles both the Russian River and Chalk Hills AVA's.
Preserving the natural beauty of the land has always been at the heart of our vision. For this reason, the estate includes 350 acres of protected open space land, preserving the beauty of Notre Vue Estate for generations to come. This synergy creates a harmony that supports the abundant wildlife as well as the natural flora and fauna.
DIANE PETERSON
THE PRESS DEMOCRAT
December 21, 2021
SONOMA COUNTY
HEALDSBURG
The North Bay is one of the best places in the world to find wild mushrooms, and after the winter rains, it’s one of the best times to forage for chanterelles, black trumpets, lion’s mane, hedgehogs and other incredible edible fungi.
Relish Culinary Adventures will host a Wild Mushroom Foray and Lunch at Notre Vue Winery from 10 a.m. to 2 p.m. on Jan. 2 and Feb. 5 with forager David Campbell and Chef Julie Schreiber.
Guests must register in groups of at least two people who will sit together for lunch. The four-course menu includes a Rustic Tart with Maitake Mushrooms, Caramelized Onions, Bacon and Chevre; Winter Green Salad with Side-by-side-by-side Wild Mushroom Tastes; a Wild Mushroom and Duck Cassoulet with Roasted Winter Greens; and Chocolate Cake with Candy Cap Crème Anglaise and Candy Cap Rum Whipped Cream.
Cost is $194, including three glasses of wine per participant over 21 years old.
TO READ THE FULL ARTICLE PLEASE CLICK HERE
By Rich Cook
I recently had the pleasure of getting out of the house to do a little wine judging in Sonoma County, and I have to say it was a great pleasure not only to hit the road as pandemic restrictions ease a bit and be in the same room with other wine friendly folk, but also to extend for a couple of days and visit a producer in the area. A favorite publicist put me on the scent of Notre Vue Estates, a 710-acre spread just east of Limerick Lane on the south side of Healdsburg that straddles the Chalk Hill and Russian River Valley AVA’s, and it turns out that “scent” is what it’s all about when it comes to the wines produced there.
Purchased by Bob & Renee Stein in 1992 with a vision for producing fine wine, the property currently has 250 acres planted with sixteen different grape varieties, and 350 acres were donated to the Sonoma County Open Space District as a permanent protected “forever wild” reserve. The planted acreage features multiple exposures and microclimates in the rolling hills, and the vineyards are certified sustainable. Their Balverne “Forever Wild” label features value-forward Pinot Noir, Chardonnay, Sauvignon Blanc and a Pinot Noir Rosé, with the Notre Vue label featuring high-line Pinot Noir, Chardonnay, Cabernet and Rhone inspired offerings.
Current winemaker Alex Holman is an industry veteran, bringing years of US Army and chemistry experience to bear at Keller Estate, Dry Creek Vineyard, Paul Hobbs, J. Rickards and sparkling wine juggernaut Rack & Riddle before joining the team at Notre Vue in 2019. I got to chat with Alex about what he’s been through since joining the estate and his philosophy of wine, and he’s had quite a ride already, having gone through a winery fire in May of 2019, losing 500 barrels and 5000 cases in the blink of an eye; the Kinkade fire post-harvest of that year, where almost 50% of vineyards were damaged; the Glass fire in 2020, which caused the loss of almost the entire vintage to smoke and ash issues; and pandemic induced labor shortages. Even in the face of such calamities, he remains optimistic about the estate and the potential it carries. He’s a true believer that great wine is made in the vineyard, saying “I know how to be a wine doctor, but I try not to have sick patients.” That focus and a keen talent for coaxing deep aromatics and using minimal intervention techniques that let them shine is the estate hallmark.
I checked in with Alex this week for his take on the 2021 harvest, and he was encouraged even in the face of a 25% reduction in tonnage over previous years thanks to ongoing drought conditions in California, plus an atmospheric river event that brought torrential rains during harvest. He reports good color, brighter acidity than the last few years, and solid aroma and flavor profiles across the varieties harvested. Keeping the patient well in 2021 required spoon feeding of water to the vines after deep watering early on – and that’s on an estate that’s usually virtually dry farmed. He also mentioned that they are keeping a weather eye on the 2020 wines that they did go ahead with – dealing with smoke taint is a relatively new science. The smoke taint molecule latches onto sugar molecules and sits dormant in a way, waiting for interplay with a wine’s acid to release a smoky character. Fortunately, insurance stands ready to take the hit if decisions are made to drop part or all the vintage to maintain brand reputation.
With Al Fresco season upon us, I thought I’d share a few entertaining tips for hosting your own outdoor wine tasting. I feel that culinary pleasure and entertaining with friends and family refreshes the soul, revives the spirit, and creates new memories!
This is a perfect time of year to lean toward lighter wines. I recommend our 2014 Notre Vue Estate White Wine, a beautiful blend of Chardonnay and Viognier. Perfect with Brie cheese, this wine is also an excellent accompaniment to sautéed sole and seared scallops. I would also suggest our 2017 Balverne Rosé of Pinot Noir Reserve, which is fabulous with a fresh goat cheese salad, as well as shrimp, crab or lobster.
Now the fun part begins – setting the table! I start with a fresh, white tablecloth, with a burlap runner. Staging your buffet table, roll crisp white napkins, tied with raffia or twine, with a sprig of lavender tucked into the tie. For nibbles, create different heights with 2 or 3-tiered serving platters. For a simple, outdoorsy feel, mason jars are a nice alternative to use for your floral arrangements.
Setting the ambiance with white bulb string lights and various heights of white (unscented) votives along with your favorite play list will get your guests glowing and relaxed.
Have your all-purpose wine glasses staged and ready to go. You’ll also want to have chilled water nearby, and plain water crackers to cleanse the palate. When pouring tastes of wine for guests, a good rule of thumb is a 2 -ounce pour for each tasting, but feel free to indulge with a bit more.
Feel free to share photos of YOUR Al Fresco Wine Tasting Party on our social media channels. We’d love to see your ideas too!
-Renee Brown
Executive Vice President, Notre Vue Estate
I learned that this weekend as Pam Bell from Dragonfly Floral patiently coached a group of twenty visitors (including myself and my colleague Tyffani) through the design of a Mother's Day bouquet, while Pete from Notre Vue Estate refilled our wine glasses with exquisite tastings of Rosé, Sauvignon Blanc, and a white blend.
Sitting on the tasting deck, overlooking the pond swimming with geese and goslings, we learned how to trim, set, and arrange our flowers. That view, coupled with the fresh smell of roses and lavender, gave the whole experience an extraordinary feel. We even had some caterpillars join us for the fun!
Pam Bell has been in the floral design business for nearly thirty years. She calls flowers by name, and has an eye for placing stems perfectly in the vase. As we drank our wine and designed our own arrangements, Pam let us in on a few secrets of the business. Here are some tips we learned from her!
Pam's Tips on Floral Design:
• Always use fresh flowers, when possible, and preferably ones that haven't opened up yet
• Cut your flowers early in the morning, when the world is just waking up; the sugar balance in the plant is best
• Cut flowers at an angle, and place them immediately into water, so that they last longer
• Design your arrangement from the top and sides. This way, the bouquet will reflect its beauty from any angle!
• If working with hydrangeas, flip them over and soak them in water when they start looking lifeless; they'll come back to life
• When using a vase, try to use one with a flare at the top; the flowers naturally bloom that way!
• Use the ratio 2:3; 2-3 greens per every 3 flowers
To view more fabulous photos
of the event, please check out our
Floral Design & Wine Photo Gallery!
Here is the design that we worked with, and its accompanying recipe:
• 3 stems of dogwood
• 3 strands of viburnum
• 2 sparrieshoop (roses)
• 3 tulips
• 4-5 pinkish-orange roses
• 3 sprigs of lavender
Thank you Pam Bell and Notre Vue Estate for an incredible start to our Mother's Day celebrations. Looking forward to the next one!
Thank you for joining us for Winter WINEland last weekend - the perfect winter escape to taste current vintages and multiple varitals along Wine Road – Northern Sonoma County! Participants got to taste current releases of both Balverne and our exclusive, limited production Notre Vue Wines in our transformed Winter 'Wineland' tasting room. Click on the image to view photos from the event. We look forward to seeing you again soon!
What wine goes best with turkey? Balverne and Notre Vue, of course! End of blog! Simple! Stock up now!
But, seriously, folks, “What wine goes best with turkey, in my opinion as a winemaker?” Balverne and Notre Vue! ‘Nuf said! OK, OK . . . here are my thoughts in a little more detail.
If you haven’t tasted the Balverne 2016 Rosé of late, what better time? This is a perfect aperitif wine and pairs beautifully with a multitude of appetizers. So, too, the 2016 Balverne Sauvignon Blanc. Both offer strikingly fruity flavors, rich body and nice acidity. My caution? Have a few extra bottles on the ready as this stuff will go fast!
While both the Rosé and the Sauvignon Blanc can accompany turkey beautifully, also consider Chardonnay and Pinot Noir. Chardonnay pairs terrifically with mushrooms believe it or not, so works well with mushroom soups, gravies or sauces and alongside turkey stuffing with wild mushrooms. The wonderful pear and ripe apple notes of Chardonnay love crispy turkey skin, too! It’s a holiday so splurge for the 2014 Notre Vue White Blend. This wine offers a blend of Viognier, a very flowery, fruity wine with the lushness of Chardonnay in royal style that will stand up to juicy turkey. For those of you inclined to go “red,” the classic strawberry, black raspberry and cola characters of Balverne’s Pinot noir wines are a perfect match for roasted turkey and accentuate the perfumed complexity of stuffing seasonings and cranberry sauces.
Those of you preferring wild roast duckling or duck breast for your feast can’t go wrong with Balverne’s Pinot Noir but if you want to be a bit more adventurous, pair this with Notre Vue’s 2104 Rhone blend, a wine focused on spicy, peppery, Syrah wines for a real treat! Big and bold, with hints of a gamey character, this is perfect match with wild duck, pheasant and rabbit.
Prime rib, baked broccoli with a cheddar cheese sauce and pan-roasted garlic potatoes? Yup, grab that Cabernet Sauvignon! Balverne’s 2014 Chalk Hill Cabernet is delicious right now, big and bold, packed with black cherry and wild berry notes. Those of you grilling a slab of prime rib over hot coals should consider Notre Vue’s 2014 Bordeaux Blend. The lush black cherry notes of the Malbec work synergistically with the herbal black fruit flavors of the Cabernet, with just enough tannin to help carry the beef’s fatty marbling. A special wine for a very special occasion.
Whatever your choices, on behalf of all of us here at Notre Vue, I wish you a very Happy Thanksgiving. We would be honored to be a part of your celebrations through the sharing of great Notre Vue and Balverne wines.
Be safe this holiday season!
Winemaker Michael Westrick along with Phenix Wine Distributors held a wonderful winemaker dinner reception for the California Yacht Club in Marina del Rey, Ca. Our premium award winning estate Balverne wines were served including: the 2016 Balverne Rose of Pinot, 2013 Balverne Pinot Noir, 2016 Balverne Savignon Blanc, 2014 Chardonnay, and the 2012 Chalk Hill Cabernet all deliciously paired with a four course meal. The menu consisted of delectable dishes such as chanterele mushrooms, diver scallops, Maine lobster rissoto, and New York beef pavé. Michael poured and educated guests about Balverne's history and our committment to sustainability as the sun set over the Marina. Here are some photos of this fabulous event.
Click to view California Yacht Club event photos
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