The name “Brookdale” evokes memories of a horse farm in New Jersey where the Seitz family was raised. This original farm has since transformed into a community college and a state park, yet it still retains the name Brookdale. Additionally, Brookdale Farm can now be found in Kentucky, where another family member established a renowned racehorse breeding farm in 1983. The author also comes from a family that raised horses throughout their childhood and into adulthood. For these reasons, a horse is featured prominently on the Brookdale wine label, connecting the family’s rich history.

J. Moss Wines’ goal is to produce not just good wines, but great wines from selected appellations in the Napa Valley. Their winemaking style is to produce intense, complex and elegantly balanced wines. The wines reflect the attention to detail of their portfolio, appeal to everyday wine drinkers, connoisseurs and some people call a “cult wine.” In order to ensure that J. Moss wines will always be of the highest quality, they produce limited quantities from single appellation vineyards of primarily Cabernet Sauvignon from Napa Valley. Total production is approximately 250 cases annually with plans to increase production.

Fantastic wines, a great and knowledgable tasting team and one of my most favorite settings make Anderson's Conn Valley Vineyards a wonderful and special place. We toured the vineyard in it's total seclusion, silence and peace; tasted in the caves (a must see); and lounged in their upper terrace while finishing off our tasting.

Patrick Elliott-Smith, owner and winemaker at Elan Vineyards, was born in the United States to a French mother and an American father. His appreciation for fine wines began early, influenced by his grandfather René's extensive wine cellar filled with pre-World War II Bordeaux wines. As children, Patrick and his siblings were allowed just a few drops of red wine in their water—a practice that led Grandmother Madeleine to exclaim, "René, you will make them drunk!" This early exposure cultivated Patrick's taste for fine wines.

After completing high school in France, Patrick returned to the United States and earned a B.A. in philosophy. He found that his philosophical studies provided an excellent foundation for addressing the climatic challenges of agriculture. Following college, Patrick was drawn to Napa Valley by its resemblance to southern France, with its familiar topography and climate evoking fond memories. Deciding to make it his home, Patrick and his brother Dennis, an artist, acquired a parcel of land. Over the next four years, they raised horses, sheep, and goats; produced goat cheese; and grew gourmet herbs and vegetables for upscale Napa Valley restaurants. They also explored French intensive gardening techniques and bio-dynamic farming, which takes organic farming to an advanced level, sharing the 1960s ideal of living off the land.

In 1979, Patrick discovered his ideal property at the top of Atlas Peak Road. Situated about 2,100 feet above sea level—roughly 1,900 feet higher than the average Napa Valley vineyard—the site was perfect for viticulture. Patrick entered the wine industry by developing vineyards for prominent wineries such as The Hess Collection, Liparita, Dominus, and Beaulieu Vineyards, along with various private hillside estate vineyards. In 1980, he constructed a small stone house on the property and lived in a teepee on the future winery site while clearing manzanita brush from five acres. He planted Cabernet Sauvignon on 110R rootstock using a French-style trellis, which was uncommon in California at the time. For the first seven years, Patrick sold the fruit to Caymus Vineyards.