Sauvignon Blanc

Sauvignon Blanc

V. Sattui Winery

wine corks and glass - Pixabay

V. Sattui embodies the essence of the American Dream. Vittorio Sattui, who emigrated from Genoa, Italy, in 1882, established a winery in San Francisco three years later. The Sattui family successfully ran the business for 35 years until Prohibition forced them to close their doors.

In 1976, Vittorio's great-grandson, Dario Sattui, revived the family legacy in Napa Valley, aiming to create a "Napa D'Italia," where visitors could savor a slice of the good life. It became the 46th winery to open in Napa Valley since Prohibition, now known for its rustic Italianate architecture, hidden gardens, expansive picnic grounds, beautiful vineyards, a stone winery and tower, barrel room, museum, artisan deli & marketplace, salumeria, gelateria, and various event spaces.

V. Sattui was among the first Napa Valley wineries to offer wine experiences, beginning with a few picnic tables where guests could relax and enjoy themselves. This early display of hospitality sparked a movement, reflecting the winery's belief that wine is best enjoyed when shared with friends and family.

What sets V. Sattui apart is that nearly every aspect of its business is handled onsite—from grape growing, crushing, winemaking, bottling, and cellaring to fulfilling orders and preparing a variety of house-made delicacies in the extensive kitchens. The wines are sold exclusively to customers through the website and the winery.

Over 140 years after Vittorio Sattui first arrived in America, V. Sattui remains a significant part of the Napa Valley community, where generations of families return time and time again, and lifelong friendships are forged. As stewards of the environment, the winery is committed to leading the next generation, holding firm to the belief that the best is yet to come.

Pear Valley Estate Wine

wine splashing in the glass

It started with 20 acres in 1999 and now Tom and Kathleen own 113 acres where they dedicate their energy and resources to providing the best environment for growing premium grapes. The vineyards are operated with sustainable farming practices to ensure that the best fruit possible will still be grown there when their grandchildren operate the farm. The next phase of the dream began in the Spring of 2008 when they broke ground on a 14,000 winery and 5,000 square foot tasting room. Continuing the dedication to providing the best environment possible, the winery and tasting room were designed in partnership with PG&E through their “Savings By Design” program to design buildings that are energy efficient and environmentally sound. In August 2012 Pear Valley officially achieved Sustainability in Practice (SIP) Vineyard Certification. Attaining SIP Certification demonstrates dedication to vineyard practices that are environmentally sound, socially equitable and economically-viable Exceeded expectations are the best words to begin this review. The east side of Paso Robles is a place that at times does not receive the credit due or publicity that the west side has basked in for many years. Despite what some public opinion states there are a growing number of incredible attractively priced wines and well run establishments creating unique experiences all over the east and my recent trip to Pear Valley Winery was something that far and beyond exceeded my expectations. Serving both Rhone and Boudreaux varietals, various blends, and well balanced wines all around they have something for the varying discerning tastes. Throw in some complimentary warm meatballs, a nice cheese spread, various cracker selections, and a friendly staff how could you not enjoy yourself.

Ranch Sisquoc

grapes

This place is really different and relaxing. The wines are very reasonable and great quality. Love the historic aspect and the grounds are beautiful to get your picnic on. Great Pinots and Cabs the atmosphere is so cool and off the beaten track. This winery is a little out of the way, but well worth the trip! The tasting room is lovely and the wines are good. There is a really nice lawn/yard outside of the tasting room that you could have a picnic on and there is a covered area with picnic tables for larger groups. The entire place has a very relaxing atmosphere.

History 

The term "Sisquoc" is a native Chumash word meaning quail. The Sisquoc River meanders through Los Padres National Forest, the San Rafael Wilderness area, and Rancho Sisquoc before merging with the Cuyama River, north of Santa Barbara.

James C. Flood arrived in California in 1850 in search of opportunity and sunshine. By 1882, the Flood family was established in California, engaging in farming and ranching. James C. Flood’s grandson, Jim, and his wife, Betty, continued the family tradition when, in 1952, they acquired the historic Rancho Sisquoc, an 1852 Mexican land grant.

During the 1950s, the Floods operated Rancho Sisquoc primarily as a cattle ranch, while also farming beans and grain. Jim and Betty taught their four children—Jimmie, Judy, Johnny, and Elizabeth—how to ride horses and round up cattle. Today, their great-grandchildren (the 6th generation Floods) refine their riding skills with the ranch’s cowboys, as the cattle operation persists.

Inspired by the chaparral watershed and the classic Mediterranean climate, the Floods planted their first vineyards in the late 1960s, among the earliest in Santa Barbara County. With guidance from Napa Valley enologist Andre Tchelistcheff, they matched grape varieties to the climate and soils of Rancho Sisquoc. By 1972, the Floods produced their first wine. Over the years, they have selected additional varieties based on the ranch’s microclimates, resulting in superb vineyards and award-winning estate wines.

Conundrum

wine and cheese - Pixabay

It all began at the dinner table. Charlie Wagner Sr., who co-founded Caymus Vineyards in 1972 with his wife, Lorna, and their son, Chuck, would experiment with blending wines to find the ideal pairing for his meals. At that time, blending wines was unconventional, making his experiments quite revolutionary.

In 1989, this experimentation led to the creation of Conundrum White, which quickly gained popularity with its enigmatic tropical notes and remarkable versatility. Conundrum Red, which is both serious and approachable, was introduced in 2011. Today, it is Charlie’s grandson, Charlie Wagner II, who continues to maintain the original essence of Conundrum.

Calstar Cellars

grape cluster - Pixabay

A life-long interest in fine food and artisan craft led, Proprietor and Winemaker, Rick Davis to the wine industry. With graduate work in soil sciences and his first experience as a cellar-hand for Rivendell Winery, a small winery in New Paltz, NY, he quickly learned the trade and excelled to Winemaker. In order to pursue this newfound passion, his move to Sonoma County, CA left him in the perfect place to master winemaking and focus on Pinot Noir.

Speckle Rock Vineyard

winery's label

On October 22, 2007, the tragedy of the Witch Creek Fire struck the southeast part of the San Diego Wild Animal Park, located on the other side of the San Pasqual Valley. As the fire fueled itself by over 100 mph winds, it spread up to Bandy Canyon and created a huge firestorm. The fire consumed the majority of Perrin Oak Ranch and almost took the life of our owner, Duane “D.O.” Perrin while he was sleeping. Thankfully, Duane got to safety in time. The fire destroyed structures, farm equipment and, most of all, about 3,000 avocado trees. The only figures left standing after the fire were the valiant speckled boulders of granite. From that tragic memory, Duane decided to rise up from the ashes and start over. Instead of re-planting avocado trees, he decided to plant wine grapes. Through that move, Speckle Rock Vineyards and DG Cellars were born. Currently, the ranch has more than 23 acres of vineyard composed of Grenache, Tempranillo, Sangiovese, Merlot, Petite Sirah, Carmenere, Sauvignon Blanc, Pinot Meunier, Clairette Blanche, and Falanghina grapes. Each year we target to plant more acreage to reach our 40-acre goal and ultimately yield 4,000 cases each year and continue to be one of the top vineyards in San Diego, complete with wine tastings, events and much, much more.

Mountain View Wines

grape cluster

MANAGING DIRECTOR - CO-WINEMAKER
Angelo Pera took over the reigns of Mountain View Winery in 2010. Angelo has increased the amount of wine being produced by adding several small, micro-vineyards (less than 200 case annual production) to the wineries portfolio. The new, ultra-premium vineyards allow the wines to showcase not only varietal character but appellation character. In total, Mountain View now has 19 vineyards currently under management.

WINEMAKER
Winemaker Philip Zorn is a respected winemaker with broad international experience. Philip has been the winemaker at Mountain View since 1990. Born in the US and raised in Germany, Philip attended the nation's top school of enology and became winemaker at a number of top California wineries. Philip has a keen understanding of California's sub-regions and the intricacies of making wines from various California appellations.

Anderson's Conn Valley Vineyards

winery's barrel room

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.

Saracina Vineyards

grape cluster - Pixabay

Saracina wine production focuses on Sauvignon Blanc, Petite Sirah, Pinot Noir, Roussanne, Syrah, and Zinfandel grapes for their historical significance in Mendocino County and for the tremendous potential they have to produce world-class wines. By sourcing from the extreme meso-climates and soil types in Mendocino County -- from the foggy coastal zones of Anderson Valley to the mountaintop high above the Ukiah Valley, down to the day-time warmth of the inland valleys -- Saracina Vineyards is able to create more stylish and inherently interesting wines.

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