Fall 2014

• BENICIA • SAN FRANCISCOA Publication of Napa Valley Publishing Company

insidenapavalley

Contents FA L L 2014

22

31

8

3

COMMUNITY3 Anani Lawson is one of rare breed

8 Napa’s Wood Bender

17 A Lifetime in Hospitality

17 Works on Paper

DINING22 Brunch is Back

31 Local Couple’s New Cookbook

34 Recipes

WINE11 A Day of Peace and Wine

28 A New Wine & Food ‘Village’

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African entrepreneur is Bardessono’s wine aceL. Pierce Carson

Anani Lawson is one of a rare breed. He may not be the only native of

Togo working as a sommelier in the United States but he’s certainly one of very few in that line of work.

While he traces his early wine knowledge to his parents, it was not on his resume when he came to California as a student nearly two decades ago. A certified tennis pro, Lawson was a tennis instructor for a few years at the Sonoma Mission Inn and the old Flamingo Hotel in Santa Rosa when he had a student work permit, he said prior to service in Lucy at Yountville’s Bardessono Hotel. “That was when I first started to work in restaurants. One of my first (hospitality) jobs was working with

(former French Laundry general manager) Laura Cunningham at Stars Oakville.”

Lawson enjoyed his taste of the hospitality industry, he recalls. So, relocating to Portland, Oregon, he continued to teach tennis

Anani Lawson, a native of Togo, is the new sommelier of Lucy Restaurant & Bar in Yountville. Lawson’s experience includes more than ten years at the French Laundry. Lisa James/Register

See ANANI on page 4

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but also worked in a popular restaurant in the City of Roses. Eventually, the tennis lessons were sidelined in favor of food and wine.

His subsequent return to the Napa Valley saw him take on more than a job at St. Helena’s Terra. He also took a bride. Jobs in both Marin County and San Francisco dining spots followed, but his love for wine country prompted Lawson to fax his resume to the Thomas Keller Restaurant Group. “Laura Cunningham remembered me, and invited me to hook up with chef Keller’s group,” he said. “During a follow-up interview we discussed the possibility of my working as a sommelier when a position opened up.”

Lawson worked his way into a dining room captain’s position at the French Laundry, paying close attention to and taking cues from respected sommelier Bobby Stuckey. That paid off, for in 2003 Lawson became a certified sommelier for Keller’s acclaimed Yountville restaurant.

“Thomas was getting ready to open Per Se in New York, so I was sent to New York as part of the opening team,” he recalls. “If there was one thing I learned from Bobby Stuckey, it was his ability to bring an air of informality to what could be perceived as a formal dining room. And of course, I respected his knowledge of wines of the world. I was inspired to (follow a career path into) wine and becoming a sommelier when I was general manager at the Meeting House in San Francisco because I was also buying the wine for the restaurant. That was just prior to joining the Keller restaurant group.”

Today, Lawson is in charge of a restaurant cellar that lists

some 400 wines. “My goal has been to put on wines that people can find (in the marketplace) and afford. We have great cabernets and chardonnays at lower markups. We’re not just a hotel and restaurant but a wine destination as well.”

He wants to impress on area vintners the importance of offering their wines in half bottles (375 ml). “They’re a good way to enjoy wine without making the commitment to drinking a full

Lucy Restaurant & Bar sommelier and wine director Anani Lawson, center, serves a 2011 Obsidian Ridge cabernet to Denver native Don Keeley and his dining companions during their visit to Yountville in May. Lisa James/Register

See ANANI on page 6

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Ananicontinued from page 3

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bottle,” he maintains. “I’ve been trying to get vintners to bottle half bottles for us. So far, El Molino and Tor Kenward have done so and I’m trying to get others to follow suit.”

With executive chef Victor Scargle in charge of the kitchen, Lucy at Bardessono serves breakfast, lunch and dinner daily. Lawson is on premise for most dinners.

Window on the worldGrowing up in Togo — a country where 50 different languages

are spoken — made for a most interesting childhood, says Anani Lawson. “By the age of three, I was speaking several languages ... French is the official language of Togo.” But its residents also speak English, Arabic and Spanish and two of the most spoken indigenous languages are Ewé and Kabiyé.

Lawson went to high school “and hung out” in Val d’Oise, a Paris suburb populated with African immigrants that reminds him of the Queens borough in New York City. He went to college and law school back in Togo where he focused on international relations. He thought he’d wind up working for the United Nations or the World Bank. As an undergrad, he took on the tasks of accommodations and language training for Peace Corps volunteers coming to Africa.

“I like people,” says the affable sommelier. “I like to make people happy ... in festive environments. Restaurants and hotels are places that allow this. I’m not only the sommelier who suggests wine for the meal but someone who can provide advice to our visitors — recommending places to go wine tasting ... I even conduct tastings for them. I guess I usually overdeliver

in trying to provide what they want.”He thanks his mother for opening the entrepreneurial window.

“My mom had a bakery, some restaurants, jewelry stores and even a small transportation company.”

So Lawson has been working to develop apps that will enhance one’s wine experience. “There is nothing more satisfying than finding the perfect wine to go with your meal, except for being able to share the experience with your friends,” he points out on his new app available at the iPhone app store. “Tipsi helps you do both. The bartender is busy, the sommelier is talking to other customers. My app helps them get some good advice. Drink better, log onto www.gettipsi.com. I’m just trying to democratize wine.”

Lawson is also assisting people who are looking for investment-grade wines. He’s helping develop “a hedge fund that leverages the value of wine to make profits for investors.”

The small country of Togo is located in Western Africa sandwiched between Ghana and Benin.

Ananicontinued from page 4

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As Ryan Maas designs and builds sleek, modern chairs, he

often feels like he is channeling his great-grandfather, Jan Maas, “an old Dutchman,” who was a farmer, blacksmith, farm machinery mechanic and inventor.

“I’ve still got a few of his patent applications for farm machinery. My grandfather has described and drawn out a couple of the machines he (Jan Maas) made using various linkages, counterweights, inflating bladders…beautiful machines,” said Maas, with admiration and affection.

In spite of the lure of following in his great grandfather’s footsteps, Maas became an attorney, specializing in construction law. But in his free time, he studied subjects that

would have appealed to his talented ancestor.He became fascinated with the work of furniture makers

The chair Ryan Maas is sitting in a T1, it is 32 inches wide and is a molded plywood shell with a base. J.L. Sousa/Register

See RYAN on page 10

9

Charles and Ray Eames. They used molded plywood because it was inexpensive compared to traditional techniques. When cheaper methods, like fiberglass and plastic, were discovered the Eames moved on, Maas explained.

Maas became so interested in “picking up where the Eames’ left off” that his wife, Lucretia Maas, encouraged him to “start bending wood.” He credits her unconditional support for his “ability to leave the law” to pursue his true passion.

“I took off after molded plywood like I was researching litigation in law,” he recalls.

His first year as a “wood bender” was mostly theoretical. His quest for more knowledge about making furniture included working with metal as well as wood. He learned how to make leaf springs from a blacksmith, took welding classes and worked on spring steel forms that could be manipulated and locked into different positions.

“My wife said I was going to have to start referring to myself as a wood bending theorist instead of a wood bender. So, I decided to put what I had learned into practice,” he said, laughing.

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Ryancontinued from page 9

See RYAN on page 36

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A Day of Peace and wine at Grgich Hills EstateAnne Ward Ernst

A commemorative chardonnay released 38 years to the day of the Judgment of Paris was a tip of the hat, or beret in this case, during an

event at Grgich Hills Estate to also say a prayer for peace, and raise some money for a cause that replaces land mines with vines in war torn countries.

See GRGICH on page 12

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“We have the opportunity today to celebrate something called Roots of Peace,” said Miljenko “Mike” Grgich — wearing his signature beret — to guests who attended the winery’s “Day of Peace” event on May 24 at the Rutherford winery where 5 percent of the day’s sales would be donated to the nonprofit organization that Grgich has been involved with since 1998.

Grgich, who lives in Calistoga, is a native of Croatia. His homeland had an estimated 1.3 million land mines left over from the Balkan War and is one of the countries where Roots of Peace works to turn Mines to Vines.

While Heidi Kuhn, founder of Roots of Peace, works with Pope

Francis to bring peace in Bethlehem and Palestine, her daughter Kyleigh Kuhn represented her at Saturday’s event where a white rose bush, a symbol of peace, was planted near the fountain of peace. In 2000, Kyleigh Kuhn, then 13, traveled with Grgich to Croatia to visit children of a school near the heavily mined border of Bosnia-Herzegovina, where land mines would be removed to make way for soccer fields.

“It was a great honor to learn from someone who leads with

Fouad Twal, Latin Patriarch of Jerusalem toasts with Violet Grgich, vice president of marketing and sales of Grgich Hills Estate during Twal’s July 11 visit where he blessed the Roots of Peace Fountain. Anne Ward Ernst/Calistogan

Heidi Kuhn, second from left, founder of Roots of Peace, tosses a coin into the Roots of Peace Fountain at Grgich Hills Estate winery on July 11. She was joined at the winery by Latin Patriarch of Jerusalem, Fouad Twal, far right, in a Bay Area fundraising tour. They are joined by Michael McDonagh, far left, who works with Twal in Jerusalem, and Babk Motie, chief finance officer of Roots of Peace. All the money tossed into the fountain is donated to Roots of Peace for its goal of ridding the world of landmines. Anne Ward Ernst/Calistogan

Grgichcontinued from page 11

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their heart,” said Kyleigh Kuhn of her trip with Grgich.On a side table sat defused land mines, examples of the

types of explosive devices planted across Croatia, Afghanistan, Cambodia and dozens of countries besieged by conflict.

Retired U.S. Army veteran Michael Morgan of Napa had firsthand experience with the types of land mines on display. He pointed out how each of the explosives could be set off and the level of damage that could be inflicted by them. Morgan and his wife, Veronica, are wine club members who just happened to stop in to pick up their shipment and decided to buy tickets for the worthy cause, he said.

Morgan, a huge fan of Mike Grgich, applauded the Paris Tasting Commemorative Chardonnay, calling it a “perfect bottle of chardonnay.”

An Iraq war veteran, Morgan said when he shook the hand of President Ronald Reagan, that may have been the most powerful man he’s ever met, but the diminutive Grgich stands even taller.

“(Mike) is the most important man I’ve ever met. I mean, just look at what he’s done,” Morgan said referring to Grgich’s long list of accomplishments.

A museum depicting some of those accomplishments was opened for viewing on the Day of Peace where visitors can read

about the Vintner Hall of Fame inductee, the 1973 Chateau Montelena Chardonnay he crafted that won the Paris Tasting in 1976, and see some of the trophies he has collected over the years housed in a sparkling glass case.

Backdropped by rows of vines and mountain views, the museum building is adjacent to a new patio and lawn area on property the winery recently purchased and renovated, said Violet Grgich.

Mike Grgich started the day’s festivities reminiscing about the rise of California wines’ respectability as a result of the Paris Tasting and subsequent awards won by wines he created and the development of the quality of Napa Valley wines over the years.

“I declare May 24 a day of peace … and wine,” he said.Grgich Hills Estate wines are organically grown and the winery

is solar powered, which are among other environmentally friendly practices, said Ivo Jeramaz, winemaker and Grgich’s nephew.

Diane Baker, actress and board member of Roots of Peace, said the organization looks to take the same care of soil as does the Grgich winery.

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Guy Barstad:

Four decades of hospitalityL. Pierce Carson

With a gift of gab and a gregarious constitution, Guy Barstad made the right choice when he opted for a career in hospitality.

As he turns to page 55 on his birth calendar, Barstad celebrated this summer four decades in the restaurant business, most of them spent in the front of the house marshaling waitstaff to provide diners with memorable wine country dining experiences.

Sure, the Napa native has washed dishes, prepped, bartended and waited tables. But it’s taking charge of the restaurant dining room that makes his blood run hot and his conversation cool.

Barstad was only 14 when he signed on at the once-popular Carriage House as its dishwasher. The combination watering hole and eatery, located in a former carriage house at the corner of Jefferson and Clay streets, was home away from home for the Napa High School student and then some. Before he knew it, a decade had passed.

“My great-grandparents came here in the late 1930s in what was then a northern area of Napa,” Barstad said.

Recounting his upbringing in Napa, he points out his mother’s family came from the Azores — “she was one of 13 children” — and his dad’s family traces forebears to Norway.

“There’s considerable longevity in the family,” he said. “My mother’s aunt lived to be the oldest living American. She died at the age of 114 in 2004. When she turned 100, President George H.W. Bush sent her a birthday card, and she received a congratulatory birthday card from President George W. Bush when she hit 114. Both times she wrote on the back of the card, ‘I did not vote for you,’ and sent them back.”

Considering the time Barstad has spent in hospitality, it seems longevity is a family hallmark.

His start in the restaurant trade comes with a serendipitous anecdote. “I was walking down Elm Street to

Guy Barstad, manager of Lucy restaurant at Bardessono, stands against the wall of bamboo that surrounds the Japanese inspired outdoor dining and lounge area. Lisa James/ Register

See BARSTAD on page 18

17

tell a neighbor that I’d just been hired as a dishwasher at River House when my father’s twin brother drove up,” Guy vividly recalls. “I found you a job,” was what he had to say. “I told him I already had a job ... he said, ‘No you don’t. Get in the car.’ He drove me to the Carriage House. That’s where I started washing dishes at 14. The rest, as they say, is history.”

Barstad loved working with partners Gloria Gutierrez and Edele Vartan. He quickly became interested in cooking, soaking up kitchen techniques like an eggplant. “Food was fantastic there ... I think a little ahead of its time, with a particular French influence. Everything was made from scratch ... the Beef Bourguignonne and coquilles St. Jacques. By the time I was 16, maybe 17, I was cooking dinner.”

That’s not all Barstad was doing. Eager to chat up Carriage House clientele, he popped into the bar/restaurant area often, engaging regulars in a variety of topics, getting to know the newcomers who packed the bar area while they waited for satisfied diners to head for the door.

“Then I became old enough to work the front of house ... waiting tables, eventually bartending. That was when I got to work with Pam Dawson — my best friend to this day. Before I knew it, 10 years had gone by and the Carriage House was sold.”

Barstad had seriously considered architecture as a career choice. But he also had a yen to become a photographer for Playboy magazine. “I went to the J.C. (Napa Valley College) and took some photography classes ... but being a photographer cost serious money. I was making pretty good money back then, so I had to choose.

“I stayed in the (hospitality) business because I could interact with people. That’s my thing ... personalizing the dining

experience is what I enjoyed. You couldn’t find that everywhere at the time ... you still can’t. That’s my mission now ... I’m trying to bring back a little old school to dining out.”

Moving onMustards Grill was a relatively new dining destination at

the time and Barstad was hired on as bartender. “I was there one week and the owners said that I knew more people coming through the door than they did. So they offered me a management position which I held for six years.”

He left Mustards Grill to work at another new dining magnet, Piatti Sonoma. Giovanni Scala, who opened the Yountville trattoria of the same name and managed the burgeoning Piatti empire, asked Barstad to manage the Sonoma store. “That’s where I met my partner, David Aten (who owns and operates David Aten Events).”

Barstad spent a dozen years with the Piatti organization — 1990-’95 in Sonoma, 1995-’97 in Mill Valley and 1997-2001 in Yountville. Restaurateur Greg Cole hired him away to manage Cole’s Chop House in Napa.

Napa caterer Melissa Teaff invited him to join her operation a few years later. “That was a new challenge for me for it meant doing some cooking which I hadn’t done since those days at Carriage House ... so I accepted.”

He also spent a couple of years with Zinsvalley — “a family run business where I fit in perfectly,” he said.

Barstad is restaurant manager today at Lucy in Yountville’s Bardessono hotel, working with acclaimed chef Victor Scargle and sommelier Anani Lawson. He’s been on staff since the spring of 2013.

“It feels like being back at Piatti,” Barstad noted, reflecting on his latest assignment. “Victor Scargle is awesome, the leader of a hard working team. We’re a hotel, lounge and restaurant — constantly something’s going on. Because we’re a hotel, we serve three meals every day.

Guy Barstad, manager of Lucy restaurant at Bardessono, has been working in the hospitality industry around Napa Valley since he was 16. Lisa James/ Register

Barstadcontinued from page 17

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Barstad’s never regretted his career choice. “A disgruntled guest is a challenge to me. I take a guest who’s having a bad experience to the point that he or she compliments me with a hug on the way out the door.”

Working as a restaurant manager, he admitted that “you hear everything ... some people think you know everything. In this business, you have to know what to say as well as what not to say.”

Memorable eveningsWhat were some of his most memorable dining experiences?

Barstad brought up the evening that San Francisco Chronicle restaurant critic Michael Bauer had booked a table at Piatti Sonoma. “Everybody was up in arms when they heard he was coming in,” he recalled.

It was a night when several VIPs had also booked tables for dinner. “Seated at separate tables were Val Diamond (star of ‘Beach Blanket Babylon’), Steve Silver (creator of ‘Beach Blanket Babylon’) and Kenny Loggins. They were passing wine and food to each other’s tables. Seated right in the middle of this was Michael Bauer. In his review he said the vibe (at Piatti Sonoma) was so good diners had to have a good time there. That was a

great evening.”His thoughts turned to the winter of 1985 when he was a

manager at Mustards Grill. “Because the weather was really bad, we had a skeleton crew on. Even with the bad weather, seated in the dining room were vintners Robert Mondavi, Carl Doumani and Dan Duckhorn ... and a lot of other heavy hitters.

“My mother, the goddess, called to tell me they were about to close Highway 29 (due to rising floodwaters) ... that we should all leave. I checked — she was right. So I went into the dining room to tell everyone about the road closure and that I wanted our staff to be able get home.

“Bob (Mondavi) said I should box everything up and he invited all of us to come up to his house — including the staff. They finished dinner with Bob opening up and pouring a lot of his great wines. We had a great time ... a rainy flood became instead great fun. We were there until 3 a.m., until the rain let up. I got home some time before dawn.”

When he’s not at Bardessono, Barstad enjoys spending time with his partner of 20 years. “David and I are getting married in February at City Hall in San Francisco with a few friends in attendance. Then we’ll come back to the house (on the banks of Napa Creek) and have a big party for our friends.”

Barstad is also fond of three golden retrievers who answer to the names of Pam Dawson and Juliette — respective best friends of Guy and David — and Barbara Jean, Guy’s mother.

“We often get away to Nevada to visit friends,” he added. “We also like to cook dinners at home. We both like old movies and concerts, so you can find us often at the Uptown Theater and City Winery.”

19

'WorksonPaper':

Wayne Thiebaud at the Napa Valley MuseumRosemarie Kempton

The years have not dampened Wayne Thiebaud’s passion for his art or his zest for perfecting it.

At age 94, the American painter, who was awarded the National Medal of Arts by President Bill Clinton in 1994 and inducted into the California Hall of Fame in 2010, believes that he is finally producing his finest work.

In a phone interview this summer from his Sacramento home, Thiebaud talked about the current exhibit of his work, “Wayne Thiebaud: Works on Paper,” at the Napa Valley Museum through Sept. 14, as well as the work he is doing now.

He is happy to have the collection of his prints and drawings, representing work from 1948–2004 at the Napa Valley Museum. The exhibition includes work on loan from the collection of the University Library Gallery at CSU at Sacramento.

“I like people to get pleasure from my work, to enjoy it — even smile,” Thiebaud said.

“In ‘Tide Lines,’ the painting I’m working on now, people of all ages are walking on a beach,” he said “They are walking along lyrical lines that take on a life of their own.”

If he could keep only two pieces of art from the body

of work that he has created from six decades of painting and printmaking, he said it would be “Tide Lines” and “Woman With a Hat,” a painting he recently completed.

Although his prior work has brought him fame and a national following, he has little interest in what he did in the past. His focus in entirely on what he is doing at this stage of his life.

“I guess I’m a little self-critical of my work, but sometimes I wonder why I even did them,” he laughed, referring to his former work.

He is best known for his paintings and printmaking of common objects such as ice cream cones, watermelon, gumball machines, cakes, pies and lipsticks. His sweets won the hearts of the public with their nostalgic imagery, compositions, vibrant color and thick textured paint.

When his work appeared in the historic 1962 Sidney Janis Gallery exhibition in New York, Pop Art became popular and Thiebaud gained national recognition. Included with Roy Lichtenstein, Andy Warhol and other pop artists in the “New Paintings of Common Objects” exhibit in Pasadena the same year, Thiebaud was labeled

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a pop artist — but he is uncomfortable with that label“I’ve never been happy with any reference to pop art,” he said.

“I came on the scene at the time.”He considers himself a realist, following a time-honored

tradition of painting, who is free to explore traditional subjects from people to landscapes and cityscapes.

In his youth, Thiebaud loved cartooning and got a summer job at Walt Disney Pictures when he was 16 years old. He earned $14 a week making “in-betweeners” of Jiminy Cricket, Goofy and Pinocchio.

“I learned a great deal from the older cartoonists (at Disney),” he said. “They were very important influences on me but I was fired for trying to start a union there so I was there only briefly.”

Later, he worked as a cartoonist and designer in both New York and California for over a decade, with a stint from 1942 to 1945 serving in the First Motion Picture Unit of the United States Army Air Forces.

Returning to civilian life, Thiebaud went back to school and then became an instructor at UC Davis, where he was a major influence on art students through the 1970s.

“I’ve taught art over 50 years,” he said with a voice that conveyed the strength of a much younger man.

He gives today’s budding artists the same advice he gave his former college students.

“Work harder, stay at it longer, go to museums and study the incredible painters in art history who have gone before us,” he advises. “You do it out of love. If you develop a love for doing it, and do it as well as you can, opportunities will open up.”

His work is collected by some of the finest museums in the country including the Crocker Art Museum, the San Francisco

Museum of Modern Art and the Museum of Modern Art in New York.

Reactions by patrons to the Thiebaud exhibition, since it opened June 29, at Napa Valley Museum have been very positive, according to museum exhibitions and development coordinator Meagan Doud.

“Thiebaud’s art resonates with everyone,” said Doud. “The familiarity of his subjects — cake, desserts and gumballs — make his art accessible and enjoyable for all who view it.”

The selection, arranged by Thiebaud and his son, Paul Thiebaud, is the first of its kind at the museum.

“This exhibition really is a wonderful teaching tool,” Doud said. “Generally, prints are made with multiple layers of color, so when the piece is finished, no one but the artist has seen the countless steps involved in a single print’s production.”

“Thiebaud, however, would oftentimes save individual print layers in order to give form to process. A good example of this is the Neapolitan Cake series at the back of the gallery consisting of 17 process prints and one final color trial proof,” she continued. “Viewers are able to see the 17 individual layers that go into the final, complete print.”

Labels throughout the gallery explain printmaking terms such as aquatint, linocut, woodblock, serigraph, etching, soft-ground, hard-ground.

“Thiebaud worked in such a wide variety of printmaking styles that it’s important to recognize the sometimes subtle differences that make printmaking such a diverse art form,” Doud said.

For information, visit NapaValleyMuseum.org or call 707-944-0500.

21

Brunch is back

in the Napa Valley

Some say it was perfected at Brennan’s in New Orleans where Eggs Benedict and Champagne were the standard.

I can remember when my father was getting his master’s at Tulane University in New Orleans, and my parents would have brunch at the Court of Two Sisters. My two sisters and I weren’t invited. We had cereal at home.

I started appreciating brunch later, particularly at Brennan’s in Dallas, which unlike the one in New Orleans, was still owned by the Brennan family.

Some people prefer a brunch buffet with a table-breaking assortment of dishes, and you can find that in the Napa Valley at Brix and Silverado Resort, with Siena at the Meritage Resort offering such a choice, although the entrees are extra, you hardly need them.

Many restaurants in the Napa Valley serve early

lunches or late breakfasts on Sunday, some on Saturday, too. The offerings range from classic brunch dishes to traditional breakfast offerings and some that would be as appropriate for dinner.

This being Napa, many of the chefs feel they must “improve” on classics. I still think Eggs Benedict and Champagne — or California sparkling wine — can’t be beat.

Others, like Lulu’s at 1313 Main in Napa, are adding distinctive specials, like a Bloody Mary bar, wheeled up to diners’ tables.

To find out who is serving brunch this summer, I sent out an email survey, and the following list includes those who responded that they are serving brunch.

And for those who prefer to make their own Sunday brunch I’ve included a few of my own favorite recipes (page 35).

Paul Franson

The custom of eating brunch, an elegant late-morning breakfast, seems to have originated in New Orleans, like so many food things.

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All Seasons Bistro & CateringAll Seasons Bistro & Catering serves brunch on

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Brannan’s GrillBrannan’s Grill offers breakfast (some call it brunch) on

Saturday and Sunday from 10 a.m to 1 p.m. featuring lemon, cornmeal and marscapone pancakes, chorizo benedict on cornmeal muffins with jalapeño hollandaise and other breakfast favorites, including with sidewalk table seating. 1374 Lincoln St.; 707-942-2233; BrannansCalistoga.com

Calistoga KitchenCalistoga Kitchen is open for Sunday brunch from 9:30 a.m.

to 3 p.m. 1107 Cedar St. at Lincoln Avenue; 707-942-6500; CalistogaKitchen.com

St. Helena

ArchetypeArchetype serves brunch on Saturday and Sunday from 9 a.m.

to 2:30 p.m. Menu items include Sierra morel mushroom omelet, Liberty Farm duck confit and buttermilk waffles, chorizo flautas and corned bee shortrib hash. 1429 Main St.; 707-968-9200; ArchetypeNapa.com

Farmstead at Long Meadow RanchFarmstead at Long Meadow Ranch serves Sunday brunch

starting at 11 a.m. They suggest starting with brunch cocktails such as the Bacon Bloody Mary, Farmstead Margarita with housemade sour mix, or mimosa with California orange juice. Some brunch highlights include “Big Easy” beignets with

bourbon caramel sauce, Long Meadow Ranch grass-ed steak and eggs, smoked pork and grass-fed beef hash, biscuits and “life everlasting” sausage gravy with farm egg, Farmstead Benedict and Dungeness crab and bay shrimp Louie. 738 Main St.; 707-963-4555; LongMeadowRanch.com

The Grill at Meadowood

The Grill at Meadowood serves brunch every Saturday and Sunday from 7:30 a.m. to 4:30 p.m. The brunch menu features both breakfast and lunch items all-day, including classic Eggs Benedict, huevos rancheros with black beans and a crispy corn tortilla, Wagyu burger, and heirloom tomato salad with Meadowood garden basil and shaved prosciutto. 900 Meadowood Lane; 707-938-3144; Meadowood.com

Rutherford

Auberge du Soleil

Auberge du Soleil Restaurant serves brunch on Saturday and Sunday from 11:30a.m. to 2:30p.m. The cuisine features regional products accented with Mediterranean flavors. Its specialty dishes include seared ahi tuna with butterball potatoes, snap peas, Niçoise olives and a crispy soft egg; grilled asparagus, prosciutto, radicchio, faro with saba vinaigrette and wild shrimp risotto, English peas, bacon, mint with yuzu emulsion. Three courses are $60.180 Rutherford Hill Road; 707-963-1211; AubergeduSoleil.com

See BRUNCH on page 25

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Ad HocAd Hoc serves brunch on Sundays from 10 a.m. to 1 p.m.

It’s a three-course, family style meal, with a changing menu, for $34 per person. 6476 Washington St.; 707-944-2487; AdHocRestaurant.com

BrixBrix has a classic Sunday brunch buffet from 10 a.m. to 2:30

p.m. The price is $42.50 for adults, $21 for children 7-12 and free for children 6 and under. Coffee and tea is included. No a la carte menu is available. Reservations are recommended. 7377 St. Helena Highway; 707-944-2749; Brix.com

Lucy at BardessonoLucy at Bardessono serves brunch Saturday and Sunday from

11:30 a.m. to 2.30 p.m. They offer fresh juices from their juice bar as well as garden-inspired dishes, brioche French toast, spinach or turkey omelette, duck confit hash, a classic breakfast and a Lucy bagel Benedict. 6526 Yount St.;707-204-6030; Bardessono.com

ReddRedd serves brunch every Sunday from 11 a.m. to 2:15 p.m.

including steamed pork buns; oysters on the half shell; hamachi sashimi; smoked salmon and scrambled eggs; shrimp and pork potstickers; yellowfin tuna tartare; Gulf shrimp and grits; poached eggs and corned beef hash; buttermilk pancakes;

Hangtown fry omelette; huevos rancheros; and Redd lobster club. 6480 Washington St.; 707-944-2222; ReddNapaValley.com

Napa

Alexis Baking CompanyABC serves brunch every Saturday and Sunday. They

typically offer 8 specials in addition to their regular breakfast menu. They don’t have a printed menu but post the menus on Facebook each week. ABC also offers bubbly in various forms — Mimosas, Dahlias (made with cranberry juice), Prosecco and beers. They make espresso drinks with Mr. Espresso coffee oak roasted in Oakland. 1517 Third St., Napa; 707-258-1827; AlexisBakingCompany.com

Angele Restaurant + BarAngele serves brunch on Saturday and Sunday from

10:30 a.m. to 3 p.m. 540 Main St., Napa; 707-252-8115; AngeleRestaurant.com

Compadres Rio GrilleCompadres serves breakfast on Saturday and Sunday from 8

a.m. to 2 p.m. Some of the selections include traditional huevos rancheros, bistec hash, chorizo con papas, chorizo con huevos, chil, aquiles with or without eggs, breakfast burrito, breakfast ensalada, scrambles, omelets, French toast relleno and fresh fish loco moco. They also feature a “make your own” Bloody Mary bar. 505 Lincoln Ave. 707-253-1111; CompadresRioGrille.com

Grace’s TableGrace’s Table serves brunch every weekend. It uses locally

Brunchcontinued from page 23

See BRUNCH on page 37

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Cairdean: A new wine and food ‘village’ opens in St. Helena

Lisa Stockon

When Stacia Williams, co-founder of and winemaker at Cairdean Estate, decided to start a winery with her husband, Edwin,

she said she envisioned something small. “I thought we’d do that quintessential vineyard estate where you support yourself through other investments,” she explained.

Four years after moving from Fresno to Napa Valley, the couple is in the midst of building more than 17,000 square feet of caves and a winery with a permit to produce 50,000 gallons annually. Currently custom crushing, Cairdean makes about 5,000 cases of wine, but Williams said they plan to grow into their full permit capacity over time. The production facilities sit atop a 50 acre estate vineyard at the base of Spring Mountain and are adjacent to an additional 7-acre parcel that is soon to be a complete “village” of wine, food and enjoyment thanks to the rare Commercial Limited permit attached to the property. The site on

Highway 29, which has almost finished undergoing its transformation, is the former home of the St. Helena outlet mall.

Guests tasting through the wide breadth of Cairdean wines in the newly opened public tasting room will soon have the chance to learn more about sensory evaluation in the Redolent Sensory Experience space. Wine club members have access to a private tasting facility of their own.

The Rosgal Mercantile, which is tentatively scheduled to open in August, will sell home wares and gift items. Coffee, espresso, pastries, prepared lunch items

28

and picnic supplies will be available at Butterscots, the deli/bakery on the property, which opens onto a trellis-covered patio overlooking the central courtyard. The picnic grounds were recently redone and a multi-use space is still being constructed.

Dinner is served nightly at the new restaurant, The Farmer & The Fox, which opened on June 6.

Williams said going from the singular vision of a small winery to the multi-faceted undertaking they are now running was all serendipitous. “After looking at what was on the market, I decided I wanted to start from scratch,” she explained of her initial search for winery property.

According to Williams, the 50-acre vineyard that they purchased in 2010 had not been on the market in more than 30 years. Less than a year after the acquisition, she noted that the shopping center became available as well. Williams said they were inspired to make the second purchase because they knew that whatever happened on that land would have an effect on them.

Additionally, while she was studying winemaking at Fresno State, Williams said she had to create a winery design plan, in which she had included a restaurant. “So, it was probably in the back of my mind,” she said.

Williams described The Farmer & The Fox as “a Northern California take on a classic British gastropub.” Despite having no culinary or hospitality experience, the proprietors, whose backgrounds are in software engineering and aerospace engineering, respectively, do have a solid confidence in their ability to be successful with Cairdean Estate. Aside from Williams’ training as a winemaker, she said the key is assembling the right team. That meant hiring Executive Chef Joseph Humphrey to oversee the restaurant, deli andbakery.

“I immediately felt at ease. He’s so calm,” Williams said of meeting Humphrey. Aside from his demeanor and skills in the kitchen, Williams highlighted Humphrey’s experience opening restaurants such as The Restaurant at Meadowood and Dixie in San Francisco, as well as serving as executive chef at Auberge du Soleil, among others.

Williams said she wants both eateries to appeal to locals and

tourists alike. She explained that the team has worked to create a menu, wine list, corkage policy and standards for customer service that will make everyone feel welcome and comfortable. She also hopes the valley’s residents will make Butterscots their morning stop for coffee and a place to enjoy breakfast and lunch.

Williams said she wants people to feel happiness and friendliness when they the estate, which is fitting since Cairdean is the Scottish Gaelic word for “friends.” She credited her husband with finding the name and said it perfectly captured her belief that wine is meant to be shared with friends.

Drawn to the familiarity and warmth of a small town, Williams said she wants to create that kind of feel for everyone who visits Cairdean. “That’s the way I like to live my life and I want to provide that for others as much as I can. We think about every detail and how it will affect the guest,” she added. It’s for this reason, Williams said, that they decided to own all of the businesses in the village. “We wanted to control the guest experience.” This included everything from the hours of operation to how people are greeted.

More information can be found at CairdeanEstate.com.

The tasting room at Cairdean is part of a new food and wine complex opening in the former St. Helena outlets center. Kristen Newsom

Cairdeen includes a restaurant, the Farmer and the Fox, which opened last week. Kristen Newsom

29

MAPS DOWNTOWN CAL I S TOGA

TUBBS LANE

30

Natasha Biasell

For Napa residents Hugh Carpenter and Teri Sandison, the Mexican city of San Miguel del

Allende is much more than a travel destination. It has inspired a series of cooking schools and now a cookbook, “Mexican Flavors: Contemporary Recipes from Camp San Miguel.”

See COOKBOOK on page 32

Cookbook inspired by local couple’s cooking school in San Miguel

31

Carpenter, a master cooking teacher, and Sandison, an award-winning photographer, have joined forces on their 16th cookbook, a culinary and cultural journey through the streets of the UNESCO World Heritage city. Packed with 115 recipes and 130 photographs, the book aims to teach the American cook to use locally available ingredients to create fresh and flavorful dishes with a Mexican flair.

Mexico’s allure began for the couple long ago when the two traveled during their high school and college years, but it was in September 2000 when the love affair with San Miguel was sparked.

“What started as a quick pit stop with friends turned into five nights of parties, exploring cobblestone streets, and the purchase of a historic colonial home,” said Carpenter. They visited often, and in 2006 they offered their first of many six-day cooking schools in San Miguel.

“Hugh and I both fell in love with San Miguel – its warm and friendly people, the sense of history, the grand architecture, and the vibrant art scene,” said Sandison, whose pictures punctuate the recipes with local color. “With this new book, we want to share our knowledge of the rich history of the region, along with the charms of the contemporary life.”

With the growing influence of Mexican food in mainstream markets throughout California, one of Carpenter’s goals as author is to combat the myth that ingredients are hard to find. “What was true 30 years ago is no longer the case,”

said Carpenter. “Most of the recipes in ‘Mexican Flavors’ use ingredients that can be found locally.”

The book’s introductory chapter, Flavor Building Blocks, defines key ingredients and gives tips on variety, sourcing, storage, and preparation. The book continues with a wide variety of core recipes, appetizers, regional classics, salads, soups, seafood, meats, sides, desserts and drinks.

“The book has a wide range of recipes from very simple marinades and salad dressings, to recipes that will be more stimulating for the good home cook.,” said Carpenter. “My favorite recipe is the banana salsa because it’s a taste surprise – the sourness of lime, the floral element of the cilantro, and the heat from Serrano chiles is a perfect flavor backdrop for diced bananas. Try it at a dinner party and there won’t be any left.”

Carpenter has built his career on adding innovative twists to classic international dishes and this newest work is in this same vein; refreshing dishes with contrasting flavors and bold colors that capture the essence of Mexican cooking. In true Carpenter style, unexpected combinations abound when racks of lamb are seasoned with coffee, chiles, and chocolate, or when Vietnamese rice paper is filled with shredded apple and chipotle chile.

After 38 years of teaching more than 100,000 students, Carpenter continues to solidify his writing and teaching style in the culinary realm; innovative fusions, rigorous testing methods and thorough recipes.

“I approach recipe writing the way a nation drafts a treaty – every bit of work makes a difference,” said Carpenter, who indicates ways to prepare in advance and specific yields for each recipe. “I leave nothing to chance.”

Carpenter’s book “Pacific Flavors” received the International

Cookbookcontinued from page 31

Hugh Carpenter. submitted photo

Teri Sandison. submitted photo

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Association of Cooking Professionals “Best Asian Cookbook” award in 1988, “Chopstix” was nominated Most Beautiful Cookbook of 1990, and “Fusion Food Cookbook” was nominated for a James Beard award in 1994.

Sandison’s attention to detail in her photographs match Carpenter’s fail-safe recipes. She earned the Who’s Who of Cooking Platinum Plate award as Best Food Photographer in 1989, the IACP nomination for Best Food Photography in 1990, and a James Beard Award nomination in 1995.

The couple’s working relationship goes beyond Carpenter developing the recipes and Sandison producing the photography. “Every recipe concept is discussed, the merits of each are evaluated and taste-tested together many times,” said Carpenter. “We have very similar tastes and we make a great team. It’s a true collaboration, and ultimately one with very few disagreements.”

“Mexican Flavors” ($35) was released on Aug. 12 by Andrews McMeel Publishing and is available online. It can also be purchased in person at two book signings in the Napa Valley; Aug. 24 at Robert Mondavi Winery from 3- 4:30 p.m., and Sept. 13 at Cakebread Cellars from 11 a.m. to 2 p.m.

“Imagine two fabulous artists in one book; Hugh with his creativity exiting south of the border, his cookery on a new trail, and Teri with her fabulous, evocative photography,” said Margrit Mondavi. “[The book is] an absolute winner! An absolute must to add to our collection of treasures.”

Mexican Seafood Ceviche is one of the recipes found in ‘Mexican Flavors’ and can be found on the next page. submitted photo

33

RECIPESMexican Seafood CevicheFrom "Mexican Flavors: Contemporary Recipes From Camp

San Miguel" by Hugh Carpenter and Teri Sandison, Serves 6-10 as an appetizerIt’s important to use “flawlessly fresh” fish. The fish is “cooked”

by soaking in lime juice for 5 hours, and then tossed with extra-virgin olive oil, Serrano chilies and other seasonings. Placed on a little guacamole at the fat end of endive leaves, this recipe is a color, texture and taste marvel. You can substitute other fish such as tuna, swordfish and sea bass. Or spoon the ceviche and guacamole on crackers.

1/4 pound fresh salmon filet, skinned and pin bones removed1/4 pound fresh bay scallops1/2 cup lime juice, freshly squeezed1 Tbsp. finely minced ginger root1 clove garlic, minced1 Serrano chili minced including the seeds3 to 4 tablespoons chopped cilantro sprigs1 small whole green onion, minced1/4 cup chopped red pepper1/4 cup extra-virgin olive oil1 tsp. freshly grated nutmeg1/2 tsp. salt1/2 cup homemade guacamole, separate recipe16 endive leaves

Cut salmon crosswise in ¼ inch slices; then cut lengthwise in ¼ inch slices, making little ¼ inch pieces. Mound scallops together and cut into thin slices – these do not have to all be the same size.

Place salmon and scallops in a bowl. Cover with lime juice. Refrigerate 5-6 hours.

Combine ginger, garlic, chili, cilantro, green onion, red pepper, olive oil, nutmeg and salt. Cover with plastic, pressing plastic across the surface, and refrigerate. Make guacamole. Separate endive cups. Can be completed 8 hours before serving.

Serving: Drain salmon and scallops. Stir seafood into the ginger-cilantro mix. Stir to evenly combine.

Place about 1 teaspoon guacamole at the fat end of each endive leaf. Add ceviche. Arrange on a serving platter. Refrigerate. Can be done 3 hours before serving. Serve accompanied by cocktail napkins.

GuacamoleEverything depends on the quality of the avocado. Avoid

Florida avocados as they don’t have the essential buttery taste. Avocados from Chile are picked too under-ripe. Buy avocados from California and Mexico. Avocados are extremely sensitive to frost and thus are grown in a very narrow band around the world. There are dozens of varieties of avocado grown in Mexico ranging from softball size to ones just slightly larger than your thumb.

If you are unsure of the quality of the avocado, buy a couple of extra in case the flesh is streaked with gray or brown. Pick avocado that has a slight “give” when gently pressed with your fingers. If not used that day, then store avocados in the refrigerator, using these within a few days.

As a boy, I was always told that placing the avocado seed on top of the guacamole prevents discoloration. This is a myth except for the guacamole lying just underneath the seed! To prevent discoloration, always stir in lime juice, and press plastic wrap across the exposed surface. Refrigerated, guacamole will keep its bright color for several days.

Great guacamole should have a little texture so avoid the food processor. Just mash the avocado with the tongs of a fork. And please don’t turn guacamole into a sort of “garbage” dish by adding all sorts of extras such as chopped tomato, celery, or oddities such as sliced grapes! It’s the buttery avocado taste and

texture that should dominate.Lastly, great guacamole depends on having the perfect level of

salt. I always enlist dinner guests to help me taste-test. There is never a shortage of volunteers!

3 avocados, ripe2 whole green onions, chopped2 cloves garlic, minced1 Serrano chili, minced including the seeds2 Tbsp. chopped cilantro, optionalJuice from 2-3 limes1/2 tsp. salt

Cut avocados in half. Remove the seed. With a spoon, scoop out the flesh. Then mash the avocados with the tongs of a fork. Combine all ingredients in a bowl. Stir. Taste. Adjust the seasonings for salt, limes, chilies.

If making this more than 1 hour in advance, press plastic wrap across the guacamole and refrigerate. The guacamole will stay perfectly green for 2 days.

VariationGarnish with crumbled goat cheese, queso fresco, or Crema

Mexicana.

34

RECIPESClassic Eggs Benedict

4 English muffins8 slices Canadian bacon8 poached eggs (see following recipe)1 cup or so Hollandaise sauce (see following recipe)8 slices black truffle or black olive (optional)

Split and toast muffins. Heat bacon (microwave is OK). Place a slice of bacon on each muffin, add poached egg and then 2-3 Tbsp. Hollandaise over each. Add optional garnish.

Foolproof Hollandaise SauceMany home cooks are intimidated by Hollandaise sauce, and

the traditional method using a double boiler is tricky, though it makes the best sauce. It’s easier and faster to use a blender, but best of all is an immersions blender with a cup that just fits its business end. My blender came with one. But there’s a trick that’s not in the cookbooks, one I learned from Kenji Lopez-Alt at his great website, Serious Eats. The trick is to add a little water. Melissa Clark of the New York Times does the same thing with mayonnaise, which is made with oil instead of butter.

Put egg yolk, water, lemon juice and salt in the bottom of the cup. Briefly whip until well combined.

Melt butter. I place it in a glass measuring cup in the microwave for about 30 seconds or melted.

Place blade of immersion blender in the cup. With the blender running, slowly pour the melted butter into cup. Add optional ingredients if desired. Keep warm (a thermos works well).

Makes 1-1/2 cupPerfect poached eggsForget the vinegar and add salt to the water for flavor. The trick

is to heat the egg for 20 seconds in the simmering (not boiling) water before cracking it. Make sure the water is deep enough to cover the eggs.

If you’re just poaching one egg, you can crack it into a “whirlpool” you’ve stirred with a spoon.

Corned Beef HashCorned beef hash is best made with leftover fresh-cooked

corned beef, but you can use other leftover beef. The canned corn beef is best left to your dog. Russet potatoes are best for this dish, as Yukon gold and new potatoes are too sweet.

2 cups cubed cooked beef2 medium cubed peeled baked or steamed potatoes

(about 2 cups)1 medium onion chopped (preferably sweet)1/2 chopped ripe (red) bell pepper or mixed red and green

(optional)2 Tbsp. vegetable oil1 tsp. flour1/2 cup beef broth

Heat oil and add beef, potatoes, onion and pepper if using. Sauté for a few minutes until hot and the onion is starting to brown slightly. Sprinkle flour over mixture and stir. Cook for a couple minutes, then add beef broth and stir until it thickens.

Let hash brown if desired, flipping (best to add more oil), then serve with poached eggs.

Serves four.

Tortilla EspañolaThe classic Spanish egg, onion and potato cake is a little

tricky unless you know the secret. Use lots of good olive oil, and mix the eggs with the hot potatoes and onions off heat before returning to the skillet. Finishing it in the oven is a lot safer than flipping it, even using a plate.

1/4 cup Spanish or other mellow olive oil (divided)4 medium russet potatoes, peeled, quartered, and thinly

sliced (1/8 in) preferably with mandolin1 medium Spanish onion, peeled, halved, and thinly sliced1 red bell pepper halved and thinly sliced (optional)6 eggsSalt and pepper to taste

Heat oven to 375 degrees.

Heat 3 Tbsp. olive oil in 8 or 10 in. nonstick skillet. Add potatoes, onions and peppers if using. Sauté, stirring until potatoes are soft and all vegetables are starting to brown, 3 to 5 minutes.

Meanwhile, beat eggs with salt and pepper in separate large pan. Add hot potato mixture and stir so all vegetables are coated with eggs. Add rest of olive oil to skillet and pour in egg and potato mixture. Level mixture and cook on medium heat until sides are starting to firm, then place in oven until top is brown and the tortilla is cooked through but not hard. Remove from oven. Let sit for a few minutes, and slide onto plate. Cut into wedges to serve. Often served at room temperature in Spain.

Serves four to eight.

35

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in the Bay Area. The two Napa residents decided to team up to make furniture in Shop 17 on historic Mare Island.

“I’ve been very lucky to work with Tony and the other craftsmen I’ve met on Mare Island,” Maas said. “This select group of craftsmen is capable of building anything out of wood or metal.

Shop 17, an outgrowth of Urban Lab, is a design-build wood and metal shop producing high-quality furniture on Mare Island. It collaborates with a hand-picked selection of designers, artists and craftsmen.

The shop is well-lit with natural light streaming in because three of the four walls are glass windows. It is filled with chair parts, plus equipment Maas has designed, built and acquired.

An enormous press, dominating a portion of his shop, is his favorite acquisition. “I found the press in Oakland and hauled it in on a flatbed truck,” he said. “I love the press. It looks like a huge Moai statute, like you’d find on Easter Island.”

One of the most challenging parts of manufacturing laminated products is doing it in a way that’s “quick and repeatable,” he explained. “That’s where a 10-foot tall, 8000 pound platen press comes in handy.”

In building chairs, Maas said he feels a deep connection to his Dutch heritage.

Most of the tools he uses were passed down from his grandfather, Egbert Maas, who had learned how to use them from his inventor father (Jan Maas). “Grandfather Egbert” used these tools in his mechanic shop in the Dutch community of Lynden, Washington, where he also served as mayor.

The chairs Maas makes typically use metal bases with various seats and backs like molded plywood, barrel staves, leather or reclaimed rubber.

The metal bases are bent by hand using various bending jigs and fixtures Maas designed to do the work.

He currently carries close to a dozen designs, including the famous 1917 Bauhaus “Red Blue” chair by Rietveld. Designs include a variety of materials, colors and upholstery options which can be viewed on his website www.shop17mareisland.com.

“My focus is sustainable design,” he said. “I don’t think anybody deserves design that isn’t sustainable — rich or poor.”

He uses reclaimed materials “harvested” from his immediate surroundings. Some of his designs, such as the Judah chair, named for his five-month old daughter, are made with reclaimed and laminated wine barrel staves.

“I don’t think any of us were prepared for the color variation we were able to get out of the barrel staves,” he said. “Aging oak in wine creates a variegated patina that couldn’t be matched any other way.”

The rubber used in his chairs is from conveyor belt rubber used to unload sand from the barges outside the window of his shop.

“People like the chairs because they use reclaimed materials but look clean and modern,” he said.

“In the design world, chairs are generally accepted as one of the more challenging endeavors,” he continued. “Like an instrument case, they need to be light weight, well designed and capable of withstanding abuse.”

Maas’s chairs are available through designers, select stores and online. They are carried at West End in Napa and in The Gardener in Berkeley and Healdsburg. For more information, go to Shop17MareIsland.com.

Ryancontinued from page 9

Ryan Maas of Shop 17, works in his Mare Island workshop in Vallejo. He designs and manufactures furniture from a variety of materials, including molded plywood and cold-rolled steel. J.L. Sousa/Register

A pair of chairs designed and manufactured by Ryan Maas of Shop 17 on Mare Island in Vallejo. The Vallejo, left, made of repurposed wine staves and cold-rolled steel and the Soscol, right, uses reclaimed conveyor belt rubber and cold-rolled steel. J.L. Sousa/Register

36

sourced and seasonal ingredients. The brunch menu features a large variety of items including; iron skillet cornbread with lavendar honey butter, yogurt and fruit parfait, tuna nicoise, locally farm eggs any style. 1400 Second St. 707-226-6200; GracesTable.net

Fish StoryFish Story serves brunch every Sunday from 11:30 a.m. to

2:30 p.m. They offer a raw bar, appetizers, entrees, specialty drinks and free corkage. Entrees are $13-$24 with specialties like scrambled egg tartine,; stuffed French toast; eggs Benedict; confit wild salmon salad; shrimp Nicoise; and Pacific true cod fish & chips. 790 Main St., Napa; 707-251-5600; FishStoryNapa.com

Kitchen DoorKitchen Door at the Oxbow Public Market offers brunch on

Saturdays and Sundays from 10 a.m. until 2 p.m. The all-day menu is also available. Some of the offerings include the more traditional such as buttermilk pancakes and corned beef hash with poached eggs plus twists such as breakfast carpaccio served with two fried eggs and the breakfast Kobe burger with fried egg and bacon. Oxbow Public Market, 610 First St., 707-226-11560; KitchenDoorNapa.com

Lulu’s Kitchen at 1313 MainLuLu’s Kitchen at 1313 Main serves Sunday brunch from 10

a.m. to 2 p.m. The menu is highlighted by an extensive Bloody Mary Bar. Guests choose from offerings of the day offered tableside. Eight rotating brunch entrees are also available from the menu. The opening menu highlights include avocado, bacon and crabcake Benedict, Salisbury steak ‘n’ eggs and cioppino crêpe. The Bloody Mary bar will be offered tableside and mixed to order, offering an array of garnishes. Mimosas are made with a choice of orange, pomegranate, or passion fruit juice and other options are apple-milk punch and dry hopped cider. 707-258-1313; 1313 Main St. 1313Main.com

Napa Valley BistroNapa Valley Bistro serves Sunday brunch from 10 a.m. to 2

p.m. Brunchspecialties include Bistro Benedict, Smoked Salmon Benedict, brioche French toast, huevos rancheros, Chesapeake Eggs, buttermilk pancakes, chilaquiles and chorizo, spinach and fontina cheese omelet and a mini breakfast for children under 10.

975 Clinton St.; 707-666-2383; NapaValleyBistro.net

OenotriOenotri serves brunch on Saturdays and Sundays from 10

a.m. to 3 p.m. It includes Oenotri’s classic selection of pizza, antipasti, primi, and contorni featuring more breakfast-friendly flavors (eggs, hash, etc.), as well as a pasticceria selection of pastries. 1425 First St. 707-252-1022; Oenotri.com

Siena at The MeritageSiena at The Meritage Resort and Spa serves brunch Sunday

from 9:30 a.m. to 2 p.m. for $38. Sample offerings include a buffet of fresh fruit, smoked salmon, antipasto, local cheese, salads, freshly baked pastries and our delectable desserts and include champagne, orange juice and coffee plus eggs Benedict, quiche, omelets, grilled Angus burger or seared local sea bass. Entrées items are sold individually. 875 Bordeaux Way; 707-251-1950; TheMeritageResort.com

Silverado Resort and SpaSilverado Resort and Spa serves a classic full buffet Saturday

and Sunday from 7 to 11:30 a.m. Ingredients are seasonally fresh and local, served indoor and outdoor with mimosas and Bloody Marys are available. It’s $23. The Grill features a Bloody Mary Bar every Saturday and Sunday for $11. 1600 Atlas Peak Rd. Napa; 707-257-0200; SilveradoResort.com

TorcTorc serves brunch Saturdays and Sundays from 10:30 a.m. to

2 p.m. Brunch dishes highlight the bounty of the area with subtle international influences. The brunch menu includes dishes like a Wild Mushroom Benedict with Little Farm Eggs, Schmitz Ranch beef short rib hash, Parisian Croque Madam, and tempura soft shell crab. The restaurant serves coffee, espresso and mimosas made with Cava and fresh squeezed orange or grapefruit juice. 1140 Main St.; 707-252-3293; TorcNapa.com

The Westin VerasaBank Café and Bar, which reflects the casual side of Ken

Frank’s renowned La Toque kitchen, serves a three-course brunch menu until 3 p.m. Seating is available both in the lobby bar and outdoors on the patio facing the nature preserve and the Napa River. Among the menu items are Huevos Benedictios, poached eggs on a corn muffin topped with a Hollandaise sauce flavored with a chipotle adobo sauce and chorizo; and the Foragers Omelet made with seasonal wild mushrooms. 1314 McKinstry St., 707-257-5151; LaToque.com/bankbar

Brunchcontinued from page 23

The Bloody Mary Bar at LuLu’s Kitchen offers an extensive selection of ingredients.

37

LOCATED IN REDWOOD PLAZA – SOLANO AT REDWOOD – JUST OFF HIGHWAY 29������������������������������������ ������������������������

Your destinationdelicatessen

Don’t miss our GIANT wine aisle — right next to our deli

Text me at (707) 738-9211

The best Napa Valley picnics start with our legendary deli sandwiches.������������������

���������������������������������������������� ����������������������­­���������������������

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Where in the World is INV?

While anchored off Catalina Island’s Camp Fox, where the Harvest and Redwood students attend science camp, (L to R) Kay Soper, Dawn Soper Lyon, Matt Soper, Suzanne Soper, Bob Soper and Justin Soper catch up on Napa news!

Send us your pictures.Where’s INV? Wherever you are! If

you want to see you your picture in the pages of INV, please email napaprod@napanews.com Attn.: INVwith your high resolution photos (of you and INV). Remember to include full names of everyone in the photo, left to right; where and when it was taken; and the town where you live.

38

RESTAURANT ADDRESS PHONE1313 Main 1313 Main Street

Napa, CA 94559707.258.1313

Alex Italian Restaurant 1140 Rutherford  Road  Rutherford, CA 94573

707.967.5500

Alexis Baking Company 1517 Thrid StreetNapa, CA 94559

707.258.1827

All Season’s Bistro 1400 Lincoln AvenueCalistoga, CA 94515

707.942.9111

Ana’s Cantina 1205 Main StreetSt. Helena, CA 94574

707.963.4921

Andie’s Cafe 1042 Freeway DriveNapa, CA 94559

707.259.1107

Angèle 540 Main StreetNapa, CA 94559

707.252.8115

Armadillo’s 1304 Main StreetSt. Helena, CA 94574

707.963.8082

BarBersQ 3900-D Bel Aire PlazaNapa, CA 94559

707.224.6600

Bistro Don Giovanni 4110 Howard LaneNapa, CA 94558

707.224.3300

Bistro Jeanty 6510 Washington StreetYountville, CA 94599

707.944.0103

CC Blue Sushi Bar & Restaurant

1148 Main StreetSt. Helena, CA 94574

707.967.9100

Cindy’s Backstreet Kitchen

1327 Railroad AvenueSt. Helena, CA 94574

707.963.1200

Cole’s Chop House 1122 Main StreetNapa, CA 94559

707.224..6328

Compadres Rio Grille 505 Lincoln AvenueNapa, CA 94558

707.253.1111

Cook St. Helena 1310 Main StreetSt. Helena, CA 94574

707.963.7088

Cucina Italiana 4310 Knoxville RoadNapa, CA 94558

707.966.2433

Cuveé Napa 1650 Soscol AvenueNapa, CA 94559

707.259.0969

Don Perico Mexican Restaurant

1025 First StreetNapa, CA 94559

707.252.4707

RESTAURANT ADDRESS PHONE

Auberge du Soleil 180 Rutherford Hill RoadRutherford, CA 94573

707.963.1211

Azzurro Pizzeria & Enoteca

1260 Main StreetNapa, CA 94559

707.255.5552

Bank Cafe & Barat the Westin

1314 McKinstry StreetNapa, CA 94559

707.257.5151

Ca ’Momi(Oxbow Market)

610 First Street, #10Napa, CA 94559

707.257.4992

Calistoga Inn, Restaurant & Brewery

1250 Lincoln AvenueCalistoga, CA 94515

707.942.4101

Celadon 500 Main Street, Ste. GNapa, CA 94559

707.254.9690

Checkers Restaurant 1414 Lincoln AvenueCalistoga, CA 94515

707.942.9300

Downtown Joe’s 902 Main StreetNapa, CA 94559

707.258.2337

Eiko’s 1385 Napa Town CenterNapa, CA 94559

707.501.4444

Emmy Lou’s Diner 1429 West Imola AvenueNapa, CA 94598

707. 224.6339

Etoile 1 California DriveYountville, CA 94599

800.736.2892

Farmat The Carneros Inn

4048 Sonoma HighwayNapa, CA 94559

707.299.4882

Farmstead 738 Main StreetSt. Helena, CA 94574

707.963.9181

Boon Fly Café 4048 Sonoma HighwayNapa, CA 94559

707.299.4870

Bosko’s Trattoria 1364 Lincoln AvenueCalistoga, CA 94515

707.942.9088

Bottega Ristorante 6525 Washington StreetYountville, CA 94599

707.945.1050

Bouchon

6534 Washington StreetYountville, CA 94599

707.944.8037

Bounty Hunter Wine Bar & Bistro

975 First StreetNapa, CA 94559

800.943.9463

Brannan’s Grill 1374 Lincoln AvenueCalistoga, CA 94515

707.942.2233

Ad Hoc 6476 Washington StreetYountville, CA 94599

707.944.2487

Brix 7377 St. Helena HwyYountville, CA 94558

707.944.2749

Buckhorn Grill 1201 Napa Town CenterNapa, CA 94558

707.265.9508 Fazerrati’s Pizza Restaurant

1517 West Imola AvenueNapa, CA 94558

707.255.1188

Buster’s BBQ 1207 Foothill BlvdCalistoga, CA 94515

707.942.5605 Filippi’s Pizza Grotto 645 First StreetNapa, CA 94559

707.254.9700

Buttercream Bakery& Diner

2297 Jefferson StreetNapa, CA 94558

707.255.6700

Cafe 29 3000 Highway 29, Ste. BSt. Helena, CA 94574

707.963.9919

Cafe Sarafornia 1413 Lincoln AvenueCalistoga, CA 94515

707.942.0555

Fish Story 790 Main StreetNapa, CA 94559

707.251.5600

Firewood Cafe 3824 Bel Aire PlazaNapa, CA 94559

707.224.9660

French Laundry 6640 Washington StreetYountville, CA 94599

707.944.2380

Flatiron Grille 1440 Lincoln AvenueCalistoga, CA 94515

707.942.1220

French Blue 1429 Main StreetSt. Helena, CA 94574

707.968.9220

DINING D IRECTORY

39

DINING D IRECTORYRESTAURANT ADDRESS PHONE

Oenotri 1425 First StreetNapa, CA 94559

707.252.1022

Market 1347 Main StreetSt. Helena, CA 94574

707.963.3799

Meadowood NapaValley

900 Meadowood LaneSt. Helena, CA 94574

707.963.3646

Mini Mango Bistro 1408 Clay StreetNapa, CA 94559

707.226.8886

Morimoto 610 Main StreetNapa, CA 94559

707.252.1600

La Prima Pizza 1923 Lake StreetCalistoga, CA 94515

707.942.8070

La Prima Pizza 1010 Adams StreetSt. Helena, CA 94574

707.963.7909

La Taquiza Fish Tacos 2007 Redwood RoadNapa, CA 94558

707.224.2320

La Toque 1314 McKinstry StreetNapa, CA 94559

707.257.5157

Las Palmas 1730 Yajome StreetNapa, CA 94559

707.257.1514

Lucy Restaurant 6526 Yount StreetYountville, CA 94599

707.204.6030

Model Bakery(Oxbow Market)

644 First Street, Bldg BNapa, CA 94559

707.259.1128

Mustard’s Grill 7399 St. Helena HwyYountville, CA 94599

707.944.2424

Napa Valley WineTrain, Inc.

1275 McKinstry StreetNapa, CA 94559

707.253.2111

Oakville Grocery 7856 St. Helena HwyOakville, CA 94562

707.944.8802

Gott’s Roadside 933 Main StreetSt. Helena, CA 94574

707.963.3486

Gott’s Roadside(Oxbow Market)

610 First StreetNapa, CA 94559

707.224.6900

The Grillat Silverado Resort

1600 Atlas Peak RaodNapa, CA 94558

707.257.5400

Grille 29at the Embassy Suites

1075 California BlvdNapa, CA 94559

707.253.9540

Highway 29 Cafe 101 Cafe CourtNapa, CA 94503

707.224.6303

Hog Island Oyster Co. (Oxbow Market)

641 First StreetNapa, CA 94559

707.251.8113

Hurley’s Restaurant & Bar

6518 Washington StreetYountville, CA 94599

707.944.2345

Kitani Sushi 1631 Lincoln AvenueCalistoga, CA 94515

707.942.6857

La CondesaNapa Valley

1320 Main Street St. Helena, CA 94574

707.967.8111

Hydro Bar & Grill 1403 Lincoln AvenueCalistoga, CA 94515

707.942.9777

Il Posto 4211 Solano AvenueNapa, CA 94558

707.251.8600

JuJu’s 3375 Old California WayNapa, CA 94558

707.226.6537

General Store Cafe 540 Main StreetNapa, CA 94559

707.259.0762

Frida’s Mexican Grill 1533 Trancas StreetNapa, CA 94558

707.252.3575

Fume Bistro & Bar 4050 Byway EastNapa, CA 94558

707.257.1999

Gillwoods 1313 Main StreetSt. Helena, CA 94574

707.963.1788

Mount St. HelenaBrewing Co.

21167 Calistoga StreetMiddletown, CA 95461

707.987.3361

Grace’s Table 1400 Second StreetNapa, CA 94559

707.226.6200

Model Bakery1357 Main StreetSt. Helena, CA 94574707.963.8192www.themodelbakery.com

Molinari Caffe 815 Main StreetNapa, CA 94559

707.927.3623

Golden Harvest 61 Main StreetSt. Helena, CA 94574

707.967.9888

Goose & Gander 1245 Spring StreetSt. Helena, CA 94574

707.967.8779

RESTAURANT ADDRESS PHONE

40

RESTAURANT ADDRESS PHONE RESTAURANT ADDRESS PHONEOlive Tree Inn 221 Silverado Trail

Napa, CA 94558707.252.7660

Oxbow Chesse Merchant (Oxbow Market)

610 First StreetNapa, CA 94559

707.257.5200

Pacific Blues Cafe 6525 Washington StreetYountville, CA 94599

707.944.4455

Pacifico Restaurante Mexicano

1237 Lincoln AvenueCalistoga, CA 94515

707.942.4400

Solbar at Solage Calistoga

755 Silverado TrailCalistoga, CA 94515

707.226.0800866.942.7442

Siena Restaurant at theMeritage Resort & Spa

875 Bordeaux WayNapa, CA 94558

707.251.1950

Red Hen Cantina 4175 Solano AvenueNapa, CA 94558

707.255.8125

Red Rock Cafe 1010 Lincoln AvenueNapa, CA 94558

707.226.2633

Red Rock North 4084 Byway EastNapa, CA 94558

707.253.2859

Pizzeria Tra Vigne 1016 Main StreetSt. Helena, CA 94574

707.967.9999

Press 587 St Helena HwySt. Helena, CA 94574

707.967.0550

Puerto VallartaRestaurant

1473 Lincoln AvenueCalistoga, CA 94515

707.942.6563

Redd 6480 Washington StreetYountville, CA 94599

707.944.2222

Redd Wood 6755 Washington Street Yountville, CA 94599

707.299.5030

Ristorante Allegria 1026 First StreetNapa, CA 94559

707.254.8006

Royal Oak 1600 Atlas Peak RoadNapa, CA 94558

707.257.5400

Ristorante La StradaItalian Cuisine

6240 Napa-Vallejo HwyAmerican Canyon, CA

94503707.226.3027

Rutherford Grill 1180 Rutherford RoadRutherford, CA 94573

707.963.1792

Siam Thai House 1139 Lincoln AvenueNapa, CA 94558

707.226.7749

Pearl, The Restaurant 1339 Pearl Street, Ste. 104Napa, CA 94559

707.224.9161

Pica Pica Maize Kitchen(Oxbow Market)

610 First StreetNapa, CA 94559

707.251.3757

Uva Trattoria 1040 Clinton StreetNapa, CA 94559

707.255.6646

Vercelli RistoranteItaliano

1146 Main StreetSt. Helena, CA 94574

707.963.3371

Villa Corona 3614 Bel Aire PlazaNapa, CA 94558

707.257.8685

Villa Romano 1011 Soscol Ferry RoadNapa, CA 94558

707.252.4533

Wah Sing ChineseRestaurants

1449 West Imola AvenueNapa, CA 94559

707.252.0511

Yountville Deli 6498 Washington StreetYountville, CA 94599

707.994.2002

ZuZu 829 Main StreetNapa, CA 94559

707.224.8555

Tanya’s Taqueria 601 Jefferson StreetNapa , CA 94558

707.224.9000

Tarla Mediterranean Grill

1480 First Street   Napa, CA 94559

707.255.5599

Taste of Himalayas 376 Soscol AvenueNapa, CA 94559

707.251.3840

Terra 1345 Railroad AvenueSt. Helena, CA 94574

707.963.8931

Thai Kitchen Restaurant 1222 Trancas StreetNapa, CA 94558

707.254.9271

That Pizza Place 1149 Main StreetSt. Helena, CA 94574

707.968.9671

Tra Vigne Restaurant 1050 Charter Oak AvenueSt. Helena, CA 94574

707.963.4444

Taqueria Rosita 1214 Main StreetNapa , CA 94559

707.253.9208

Taqueria Rosita 2 3427 Broadway StreetAmerican Canyon, CA

94503707.644.8226

Trancas Steakhouse 999 Trancas StreetNapa, CA 94558

707.258.9990

Soo Yuan Restaurant 1354 Lincoln AvenueCalistoga, CA 94515

707.942.9404

Squeeze Inn Burgers 3383 Solano AvenueNapa, CA 94558

707.257.6880

Small World 932 Coombs StreetNapa, CA 94559

707.224.7743

Sushi Mambo 1202 First StreetNapa, CA 94559

707.257.6604

Sweetie Pies 520 Main StreetNapa, CA 94559

707.257.7280

Tacos La Playita 1851 Old Sonoma RoadNapa , CA 94558

707.257.8780

PREMIUM POSITIONSAVAILABLE

Contact Norma Kostecka, Advertising Directorat 707.256.2228 or email nkostecka@napanews.com

The Pear Southern Bistro

720 Main SteetNapa, CA 94599

707.256.3900

Call Norma Kostecka at 707.256.2228or email nkostecka@napanews.comSEE YOUR DINING LISTING HERE

DINING D IRECTORY

41

In the late 1970s, the Bureau of Alcohol. Tobacco and Firearms decided to allow viticultural areas to be used as appellation of origin on wine labels. Napa Valley wineries realized the information would be valuable to wine drinkers, allowing them to better identify a region where winegrapes are grown.

American Viticultural Areas (AVAs) are geographic areas distinguishable by soil, climate and/or history. Those elements can yield characteristics to an area’s crop, imparting identifiable characteristics to the wine. The Napa Valley Viticultural Area has gained a worldwide reputation for growing premium wine varieties.

Under the warm afternoon and cool evenings of the mid-valley, Bordeaux varietals — cabernet sauvignon, semillion and sauvignon blanc — grow best. In the cooler Carneros region Burgundian varieties — pinot noir, chardonnay — flourish. To help wine consumers identify California’s most premium grapegrowing region, the state legislature requires that any AVA totally surrounded by the Napa Valley wine appellation can only use its name in conjunction with Napa Valley on a label. Thus we find Stag’s Leap District and Napa Valley appearing on wine bottles in which at least 85 percent of its grapes are grown in the Stag’s Leap appellation.

Within the Napa Valley AVA lie 15 of these “sub-appellations”. Each has been approved or is pending approval by the federal government as possessing distinct characteristics.

MAPS

42

HOWELL MOUNTAIN This elevated district gained its grapegrowing reputation in the 1870s and continued until Prohibition, then renewed its viticultural heritage in the 1960s.

SPRING MOUNTAIN DISTRICT Viticulture was established here in the 1870s. Its soils are distinct even from the land to its north on Diamond Mountain. Its eastern exposure translates to cool, wet winters and warm, dry summers. Its temperature range is less than in St. Helena.

ST. HELENA This AVA lies within a narrow portion of the upper Napa Valley. The resulting interaction of climatic factors affect grapes grown in this floor area. Within its boundaries from Bale Lane to the north and Zinfandel Lane to the south, there is a fairly uniform steep gradiant.

CHILES VALLEY In the mid-1800s, the Mexican government gave a land grant to Joseph Ballinger Chiles. And that land lies within this AVA in which vineyard was one of its earliest agricultural operations. The soil, climate and elevation present a microclimate unique from the Napa Valley.

RUTHERFORD This area gained a world reputation for its “Rutherford Dust” which imparts earthy qualities to cabernet sauvignon.

OAKVILLE This mid-valley area is warmer than the area to its south but still enjoys cool evenings thanks to the valley’s proximity to the San Pablo Bay. Its soils flow from the Mayacamas to the west and the Vaca Range to the east. They meet at the Napa River. The result: good drainage and gravelly soil. Cabernet sauvignon grows well here.

ATLAS PEAK Elevated from 760 feet to 2,663 feet on the Vaca Range, it is described as “an elevated valley surrounded by volcanic mountains of relatively shallow relief.”

MT. VEEDER One of the largest AVAs inside the Napa Valley appellation, this 15,000-acre area rises to 2,677 feet on the eastern slope of the Mayacamas mountains. It has a variety of soil types, all distinct from the valley floor as well as the Sonoma side of the mountain range.

YOUNTVILLE This AVA encompasses about 8,260 acres of which nearly 2,500 acres are planted to grapes. The AVA gained federal approval earlier this year at which time it held within its borders seven wineries and 43 growers.

STAGS LEAP DISTRICT This AVA contains 2,700 acres with only half of that planted to grapes, primarily cabernet sauvignon. It’s tucked into a three-mile by one-mile area bordering the Silverado Trail and defined by the jagged outcroppings of the Vaca Range to the east, the Napa River to the west and south.

OAK KNOLL DISTRICT Established in 2004, his appellation with 3,500 acres of vines is at a low elevation just north of the city of Napa. Cool, coastal breezes extend the growing season and offer what some consider the perfect balance of hot and cool climates. A wide variety of grapes are grown in this versatile area.

LOS CARNEROS Perhaps the coolest area in the Napa Valley, this land slopes to the San Pablo Bay, just three miles away. The rocky, clay loam creates a grape with intense flavors. The area is best known for its pinot noir. Boundaries of the Carneros AVA extend into

Sonoma County.WILD HORSE VALLEY Like Carneros, this AVA

crosses county lines. It encompasses a valley 5.3 miles long and 1.67 miles at its widest. First planted in grapes in 1881, its climate is influenced by the bay and ocean winds.

NAPA VALLEY Boundary lines follow the Napa County lines except for the eastern portion near Lake Berryessa. The AVA includes the areas historically linked to Napa Valley wine growing tradition.

DIAMOND MOUNTAIN This district is located entirely in Napa County in the Mayacamas mountain range, east of Calistoga. It is comprised of 5,300 acres of which 464 acres are planted vineyards. Grape farming in this AVA began in 1863, and some of the world’s finest wines are produced here because of the uniqueness of soil and climate conditions.

CALISTOGA Daytime summer temperatures peak above 100° (37°C) and fall to low 40s° (7°C) at night, due to cool marine air drawn into the Valley from the northwestern hills. Cool afternoon and evening breezes continue the process, and on clear nights are assisted by cold air sliding down the mountainsides to the valley floor.

COOMBSVILLE Like Los Carneros, the Coombsville area receives less rain than many other Napa Valley appellations, with an average yearly rainfall under 25 inches. Most vineyards in Coombsville are planted at elevations between 100 and 500 feet. The soil is primarily volcanic rock and alluvial deposits from the Vaca Range. Coombsville became an official appellation in late 2011.

The life of wine begins in the soil:DESCRIBING NAPA VALLEY’S APPELLATIONS

*Refer to mapon previous page

Five Generations of Artisan Winemaking

Rutherford Grove WineryPicnic Grounds, Bocce, Animal Friendly

1673 St. Helena Highway, Rutherford, CA 94573(707) 963-0544 • www.RutherfordGrove.com

Hours: 10:00 a.m. – 4:30 p.m.

Today, we growour grapes and

live our livessustainably.

We encourage youto recycle andtread lightlyon the Earth.

The Pestoni Family 1929

Tasting FeeWaived with$30 Purchase

43

MAPS NAPA VAL L EY W INER I ES

44

Wine Shipping

STAGECOACH EXPRESSand company

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45

NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

13 Appellations 4006 Silverado Trail 866.484.4783 Napa, CA 94558 A Dozen Vintners 3000 St. Helena Hwy N. 707.967.0666 St. Helena, CA 94574

Acacia Vineyard 2750 Las Amigas Road 707.226.9991 Napa, CA 94559 Ackerman Family 2101 Kirkland Avenue 707.226.6600 Napa, CA 94558 Adams Ridge Winery 3181 Kingston Avenue 707.226.3185 Napa, CA 94558 Adastra Vineyards 2545 Las Amigas Road 707.255.4818 Napa, CA 94559 Aetna Springs Cellars 7227 Pope Valley Road 707.965.2675 Pope Valley, CA 94574

Ahnfeldt Wines P.O. Box 6078 707.965.2675 St. Helena, CA 94574 Alatera Vineyards 2170 Hoffman Lane 707.944.2620 Yountville, CA 94599 Allora Wines 3244 Ehlers Lane 707.963.6071 St. Helena, CA 94574 Alpha Omega 1155 Mee Lane 707.963.9999 Rutherford, CA 94574 Altamura Winery 1700 Wooden Valley Road 707.253.2000 Napa, CA 94558

Amezetta 1099 Greenfield Road 707.963.1460 St. Helena, CA 94574 Anderson’s Conn 680 Rossi Road 800.946.3497 St. Helena, CA 94574 Andretti Winery 4162 Big Ranch Road 888.460.8463 Napa, CA 94558

Antica Napa Valley 3700 Soda Canyon Road 707. 257.8700 Napa, CA 94558

Arger-Martucci Vineyards 1455 Inglewood Avenue 707.963.4334 St. Helena, CA 94574

Artesa Winery 1345 Henry Road 707.224.1668 or Napa, CA 94559 Astrale e Terra 5017 Silverado Trail 707.255.1134 Napa, CA 94558 Atalon 3299 Bennett Lane 800.224.4090 Calistoga, CA 94515 August-Briggs Winery 333 Silveraro Trail 707.942.4912 Calistoga, CA 94515

Baldacci Family Vineyards 6236 Silverado Trail 707.944.9261 Napa, CA 94558 Ballentine Vineyards 2820 St. Helena Hwy N. 707.963.7919 St. Helena, CA 94574 Barlow Vineyards 4411 Silverado Trail 707.942.8742 Calistoga, CA 94515 Barnett Vineyards 4070 Spring Mountain Road 707.963.7075 St. Helena, CA 94574 Beaucanon Estate 1006 Monticello Road 707.254.1460 Napa, CA 94558 Beaulieu Vineyard 1960 St. Helena Hwy 707.967.5230 Rutherford, CA 94573

Bell Wine Cellars 6200 Washington St. 707.944.1673 Yountville, CA 94599

Benessere 1010 Big Tree Road 707.963.5853 St. Helena, CA 94574

Bennett Lane Winery 3340 Highway 128 877.MAX.NAPA Calistoga, CA 94515

Beringer Vineyards 2000 Main Street 707.967.4412 St. Helena, CA 94574

Black Stallion Winery 4089 Silverado Trail 707.253.1400 Napa, CA 94558

Bouchaine Vineyards 1075 Buchli Station Road 800.654.WINE Napa, CA 94559 Bourassa Vineyards 190 Camino Oruga, Suite 5 800.499.2366 Napa, CA 94558 Bremer Family Winery 975 Deer Park Road 707.963.5411 St. Helena, CA 94574 Broman Cellars 945 Deer Park Road 800.514.4401 St. Helena, CA 94574 Brookdale Vineyards 4006 Silverado Trail 707.258.1454 Napa, CA 94558 Brown Estate 3233 Sage Canyon Road 707.963.2435 St. Helena, CA 94574 Buehler Vineyards 820 Greenfield Road 707.963.2155 St. Helena, CA 94574 Buffalo’s Shipping Post 2471 Solano Avenue 707.266.7942 Napa, CA 94558

Burgess Cellars 1108 Deer Park Road 800.752.9463 St. Helena, CA 94574 Cafaro Cellars 2591 Pinot Way 707.963.7181 St. Helena, CA 94574 Cain Vineyard & Winery 3800 Langtry Road 707.963.1616 St. Helena, CA 94574 Cakebread Cellars 8300 St. Helena Hwy. 800.588.0298 Rutherford, CA 94573 Calafia Cellars 629 Fulton Lane 707.963.0114 St. Helena, CA 94574 Caldwell Vineyard 169 Kruezer Lane 707.255.1294 Napa, CA 94559

Cardinale Estate 7600 St. Helena Hwy 800.588.0279 Oakville, CA 94562 Cartlidge & Brown 205 Jim Oswalt Way, Suite B 707.552.5199 American Canyon, Napa 94503 Carver Sutro 3106 Palisades Road 707.942.1029 Calistoga, CA 94515 Casa Nuestra Winery 3451 Silverado Trail North 707.963.5783 St. Helena, CA 94574

Caymus Vineyards 8700 Conn Creek Road 707.967.3010 Rutherford, CA 94573

Ceja Vineyards 1016 Las Amigas Road 707.255.3954 Napa, CA 94559

Chappellet Vineyard 1581 Sage Canyon Road 707.963.7136 St. Helena, CA 94574

Charbay 4001 Spring Mountain Road 707.963.9327 St. Helena, CA 94574

Charles Krug Winery 2800 Main Street 707.967.2229 St. Helena, CA 94574

Wine Tasting

Vineyards

Valley Vineyards

707.254.2140

& Vineyards

Castello di Amorosa4045 N. St. Helena HwyCalistoga, CA 94515707.967.6272www.castellodiamorosa.com

46

NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

Chateau Boswell 3468 Silverado Trail 707.963.5472 St. Helena, CA 94574

Chateau Montelena Winery 1429 Tubbs Lane 707.942.5105 Calistoga, CA 94515 Chimney Rock Winery 5350 Silverado Trail 707.257.2641 x1 Napa, CA 94558 Cliff Lede Vineyards 1473 Yountville Crossroad 800.428.2259 Yountville, CA 94599 Clos Du Val 5330 Silverado Trail 707.261.5225 Napa, CA 94558 Clos Pegase Winery 1060 Dunaweal Lane 707.942.4981 Calistoga, CA 94515 Cloud View Vineyards 1677 Sage Canyon Road 707.963.2260 St. Helena, CA 94574 Conn Creek Winery 8711 Silverado Trail 707.963.5133 x210 St. Helena, CA 94574

Continuum 6795 Washington Street 707.944.8100 Yountville, CA 94599 Constant Diamond 2121 Diamond Mountain Rd 707.942.0707 Calistoga, CA 94515 Corison Winery 987 St. Helena Hwy 707.963.0826 St. Helena, CA 94574 Cuvaison Estate Wines 4550 Silverado Trail N. 707.942.6266 Calistoga, CA 94515

Cuvaison Estate Wines- 1221 Duhig Road 707.255.7321 Napa, CA 94599 D.R. Stephens Estate 1860 Howell Mountain Road 707.963.2908 St. Helena, CA 94574 Darioush Winery 4240 Silverado Trail 707.257.2345 Napa, CA 94558 David Arthur Vineyards 1521 Sage Canyon Road 707.963.5190 St. Helena, CA 94574 Del Dotto Vineyards 1455 St. Helena Hwy 707.963.2134 St. Helena, CA 94574 Delectus Winery 908 Enterprise Way, #C 707.255.1252 Napa, CA 94558 Destino Wines 1325 Imola Ave W., PMB 500 800.862.1737 Napa, CA 94559 Detert Family Vineyards 1746 Vineyard Avenue 877.817.0466 St. Helena, CA 94574 Diamond Oaks 1595 Oakville Grade 707.948.3010 Oakville, CA 94562

Domaine Carneros 1240 Duhig Road 707.257.0101 Napa, CA 94559 Dominari Winery 620 Trancas Street 707.226.1600 Napa, CA 94558 Downing Family 3212 Jefferson Street, PMB 189 707.237.3444 Napa, CA 94558 Drinkward Peschon 1547 Main Street 707.963.6156 St. Helena, CA 94574 Duckhorn Vineyards 1000 Lodi Lane 888.354.8885 St. Helena, CA 94574

Dutch Henry Winery 4310 Silverado Trail 707.942.5771 Calistoga, CA 94515

Eagle Eye Winery 6595 Gordon Valley Road 707.427.1600 Napa, CA 94558 Eagle and Rose Estate 1844 Pope Canyon Road 707.965.9463 Pope Valley, CA 94567 Ehlers Estate 3222 Ehlers Lane 707.963.5972 St. Helena, CA 94574 Elan Vineyards 4500 Atlas Peak Road 707.252.3339 Napa, CA 94558 Elke Vineyards 2210 Third Avenue 707.246.7045 Napa, CA 94558

Elyse Wineries 2100 Hoffman Lane 707.944.2900 Napa, CA 94558 Esser Vineyards 4040 Spring Mountain Road 707.963.1300 St. Helena, CA 94574 Etude Wines 1250 Cuttings Wharf Road 707.257.5300 Napa, CA 94558 Failla 3530 Silverado Trail 707.963.0530 St. Helena, CA 94574 Falcor Wine Cellars 2511 Napa Valley Corporate Dr. 707.255.6070 Napa, CA 94559

Fantesca Estate & Winery 2920 Spring Mountain Road 707.968.9229 St. Helena, CA 94574

Far Niente 1350 Acacia Drive 707.944.2861 Oakville, CA 94562

Mountain Vineyards

Carneros

Domaine Chandon1 Californina DriveYountville, CA 94599707.944.2280www.chandon.com

by Taittinger

47

NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

Farella Vineyard 2222 Third Avenue 707.254.9489 Napa, CA 94558

Fleury Estate Winery 950 Galleron Road 707.974.9951 Rutherford, CA 94573

Flora Springs Winery 677 S. St. Helena Hwy 800.913.1118 St. Helena, CA 94574 Folie a Deux Winery 7481 St. Helena Hwy 707.944.2565 Oakville, CA 94562 Folio Winemaker’s Studio 1285 Dealy Lane 707.256.2757 Napa, CA 94558

Forman Vineyards 1501 Big Rock Road 707.963.3900 St. Helena, CA 94574 Franciscan Oakville 1178 Galleron Road 707.967.3993 St. Helena, CA 94574 Frank Family Vineyards 1091 Larkmead Lane 800.574.9463 Calistoga, CA 94515 Fre Wines 277 St. Helena Hwy S. 707.963.3104 x4208 St. Helena, CA 94574 Freemark Abbey Winery 3022 St. Helena Hwy N. 800.963.9698 St. Helena, CA 94574 Frog’s Leap Winery 8815 Conn Creek Road 707.963.4704 Rutherford, CA 94573 Gargiulo Vineyards 575 Oakville Crossroad 707.944.2770 Napa, CA 94558

Girard Winery Tasting Room 6795 Washington Street 707.968.9297 Yountville, CA94599 Godspeed Vineyards 3655 Mount Veeder Road 707.254.7766 Napa, CA 94558 Goosecross Cellars 1119 State Lane 707.944.1986 Yountville, CA 94599 Graeser Winery Winery 255 Petrified Forest Road 707.942.4437 Calistoga, CA 94515 Greenfield Winery 205 Jim Oswald Way 707.552.0362 American Canyon, CA 94503 Grgich Hills 1829 St. Helena Hwy 800.532.3057 Rutherford, CA 94573 Groth Vineyards 750 Oakville Crossroad 707.944.0290 Oakville, CA 94562 Gustavo Thrace 1021 McKinstry Street 707.257.6796 Napa, CA 94559 Hagafen Cellars 4160 Silverado Trail 707.252.0781 Napa, CA 94558 Hall Wines 401 St. Helena Hwy S. 707.967.2620 St. Helena, CA 94574 Hans Fahden Vineyards 4855 Petrified Forest Road 707.942.6760 Calistoga, CA 94515

Hartwell Vineyards 5795 Silverado Trail 707.255.4269 Napa, CA 94558 Havens Wine 2055 Hoffman Lane 707.261.2000 Napa, CA 94558 Haywood Winery 27000 Ramal Road 800.325.2764 Sonoma, CA 95476

HdV Wines 588 Trancas Street 707.251.9121 Napa, CA 94581

Heitz Cellars 436 St. Helena Hwy, South 707.963.3542 St. Helena, CA 94574 Helena View 3500 Highway 128 707.942.4956 Calistoga, CA 94515

Estates

Hendry Ranch Wines 3104 Redwood Road 707.226.8320 Napa, CA 94558

Hess Collection Winery 4411 Redwood Road 707.255.1144 x237 Napa, CA 94558

Hill Climber Vineyards 4038 Big Ranch Road 707.257.7555 Napa, CA 94558 Hill Family Estate 6512 Washington Street 888.552.WINE Yountville, CA 94599 Honig Vineyard & Winery 850 Rutherford Road 800.929.2217 x318 Rutherford, CA 94573 Hopper Creek Vineyard 6204 Washington Street 707.944.2139 Yountville, CA 94599 Hourglass Wines 1104 Adams Street, Suite 103 707.968.9332 St. Helena, CA 94574 Humanitas Wine 1081 Round Hill Circle 707.259.0349 Napa, CA 94558 Inglewood 1991 St. Helena Hwy 800.782.4266 Rutherford, CA 94573

J. Kirkwood Winery 1020 Borrette Lane 707.252.4523 Napa, CA 94558 Jarvis Winery 2970 Monticello Road 800.255.5280 x150 Napa, CA 94558 Jessup Cellars 6740 Washington Street 707.944.8523 Yountville, CA 94599 Joel Gott Wines 945 Main Street 707.963.3365 St. Helena, CA 94574 Joseph Phelps Vineyards 200 Taplin Road 707.963.2745 St. Helena, CA 94574

Judd’s Hill 2332 Silverado Trail 707.255.2332 Napa, CA 94558 Juslyn Vineyards 2900 Spring Mountain Road 707.265.1804 St. Helena, CA 94574 JV Wine & Spirits 301 First Street 707.253.2624 Napa, CA 94559 Kelham Vineyards 360 Zinfandel Lane 707.963.2000 St. Helena, CA 94574

Kent Rasmussen Winery 1001 Silverado Trail 707.963.5667 St. Helena, CA 94574 Kirkland Ranch Winery 1 Kirkland Ranch Road 707.254.9100 Napa, CA 94588 Kuleto Estate 2470 Sage Canyon Road 707.963.9750 St. Helena, CA 94575 Ladera Vineyards 150 White Cottage Road S. 707.965.2445 Angwin, CA 94508 Laird Family Estate 5055 Solano Avenue 707.257.0360 Napa, CA 94558 Larkmead Vineyards 1100 Larkmead Lane 707.942.0167 Calistoga, CA 94515

Levendi Estates 4225 Solano Avenue, Ste. 633 877.LEVENDI Napa, CA 94558

Lineage Vineyards 3022 St. Helena Hwy N. 800.963.9698 St. Helena, CA 94574 Longfellow Wine Cellars 860 Kaiser Road 888.533.5569 Napa, CA 94558

Long Meadow Ranch 738 Main Street 707.963.4555 St. Helena, CA 94574

Louis M. Martini Winery 254 South St. Helena Hwy 707.968.3361 St. Helena, CA 94574

& Vineyards

Johnston Vineyards

& Winery

Company

Winery

48

NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

Luna Vineyards 2921 Silverado Trail 707.255.2474 Napa, CA 94558

Lynch Vineyards 1040 Main Street, Suite 103 707.251.8822 Napa, CA 94558

Madonna Estate 5400 Old Sonoma Road 707.255.8864 Napa, CA 94559 Madrigal Vineyards 3718 N. St. Helena Hwy 707.942.6577 Calistoga, CA 94515

Mahoney Vineyards 708 First Street 707.265.9600 Napa, CA 94558 Markham Vineyards 2812 St. Helena Hwy N. 707.963.5292 St. Helena, CA 94574

Mason Cellars 714 First Street 707.255.0658 Napa, CA 94559 Mayacamas Vineyards 1155 Lokoya Road 707.224.4030 Napa, CA 94558 McKenzie-Muller 2530 Las Amigas Road 707.252.0186 Napa, CA 94559 Melanson Vineyard 1537 Sage Canyon Road 707.963.7404 St. Helena, CA 94954

Mendelson Vineyard 809 Coombs Street 707.255.7825 Napa, CA 94559

Merryvale 1000 Main Street 707.963.777 St. Helena, CA 94559

MJA Vineyards/ 647 Greenfield Road 707.963.3394 St. Helena, CA 94574

Mi Sueno Winery 910 Enterprise Way, Suite M 707.258.6358 Napa, CA 94558

Michael-Scott Wines 2993 Brookwood Drive 707.226.1622 Napa, CA 94558 Milat Vineyards 1091 St. Helena Hwy S. 707.963.0758 St. Helena, CA 94574 Miner Family Vineyards 7850 Silverado Trail 800.366.WINE x17 Oakville, CA 94562

Monticello Vineyards 4242 Big Ranch Road 707.253.2802 x18 Napa, CA 94558

Moss Creek Winery 6015 Steele Canyon Road 707.252.1295 Napa, CA 94558

Mumm Napa Valley 8445 Silverado Trail 707.MUM.NAPA Rutherford, CA 94573

Napa Cellars 7481 St. Helena Hwy 707.944.2565 Oakville, CA 94562 Napa Redwoods Estate 4723 Redwood Road 707.226.1800 Napa, CA 94558 Napa Valley 4100 Paoli Loop Road #D 707.554.WINE American Canyon, CA 94503

Napa Wine Company 7830-40 St. Helena Hwy 707.944.1710 Oakville, CA 94562 Neal Family Vineyards 716 Liparita Road 707.965.2800 Angwin, CA 94508

Newton Vineyard 2555 Madrona Avenue 707.963.9000 St. Helena, CA 94574

Neyers Vineyards 2153 Sage Canyon Road 707.963.8840 St. Helena, CA 94574

Nichelini Winery, Inc. 2950 Sage Canyon Road 707.963.0717 St. Helena, CA 94574

Nickel & Nickel 8164 St. Helena Hwy 707.967.9600 Oakville, CA 94562

Noah Vineyards 6204 Washington Street 707.944.0675

Yountville, CA 94599 Oakville Ranch Vineyards 7781 Silverado Trail 707.944.9665 Napa, CA 94558

O’ Brien Estate 1200 Orchard Avenue 707.252.8463 Napa, CA 94558

Off the Map Wines 8576 Highway 29 707.967.1003 Rutherford, CA 94573 OnTheEdge Winery 1255 Lincoln Avenue 707.963.5926 Calistoga, CA 94515 Opus One Winery 7900 St. Helena Hwy. 707.944.9442 Oakville, CA 94562

Ovid Napa Valley 255 Long Ranch Road 707.963.3850 St. Helena, CA 94574

Palmaz Vineyards 4029 Hagen Road 707.226.5587 Napa, CA 94559 Paloma Vineyard 4013 Spring Mountain Road 707.963.7504 St. Helena, CA 94574 Paoletti Vineyards 4501 Silverado Trail 707.942.0689 Calistoga, CA 94515 Paraduxx 7257 Silverado Trail 707.945.0890 Napa, CA 94558 Patz & Hall Wine 851 Napa Valley Corporate Way, Ste. A 707.265.7700 Napa, CA 94558 Peacock Family Vineyard 3100 Spring Mountain Road 707.967.0770 St. Helena, CA 94574 Peju Province Winery 8466 St. Helena Hwy. 707.963.3600 Rutherford, CA 94573 Peter Michael Winery 12400 Ida Canyon Road 707.942.4459 Calistoga, CA 94515 Phillip Togni Vineyard 3780 Spring Mountain Road 707.963.3731 St. Helena, CA 94574

Phoenix Vineyards 3175 Dry Creek Road 877.374.6364 Napa, CA 94558

Pillar Rock Vineyard 6110 Silverado Trail 707.945.0101 Napa, CA 94558 Piña Cellars 8060 Silverado Trail 707.738.9328 Oakville, CA 94573

Pine Ridge Winery 5901 Silverado Trail 800.575.9777 Yountville, CA 94599 PlumpJack Winery 620 Oakville Crossroad 707.945.1220 Oakville, CA 94562

Pope Valley Winery 6613 Pope Valley Road 707.965.1246 Pope Valley, CA 94567 Prager Winery 1281 Lewelling Lane 707.963.7678 St. Helena, CA 94574 Pride Mountain Vineyards 4026 Spring Mountain Road 707.963.4949 St. Helena, CA 94574 Provenance Vineyards 1695 St. Helena Hwy. 707.968.3633 Rutherford, CA 94573 Quintessa 1601 Silverado Trail 707.967.1601 Rutherford, CA 94573 Quixote Winery 6126 Silverado Trail 707.944.2659 Napa, CA 94558 Raymond Vineyard 849 Zinfandel Lane 800.525.2659 x1 St. Helena, CA 94574 Redmon Family Vineyards 1185 Starr Avenue 707.968.9252 St. Helena, CA 94574

Company

Serene Cellars

Vineyards & Winery

& Winery

Limoncello Co. & Port Works

& Cellar

49

NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

Regusci Winery 5584 Silverado Trail 707.254.0403 Napa, CA 94558 Renteria Wines 1106 Clark Street 707.253.7686 Napa, CA 94559 Revana Family Vineyard 2930 St. Helena Hwy, North 707.967.8814 St. Helena, CA 94574 Reverie Vineyard 1520 Diamond Mountain Road 707.942.6800 Calistoga, CA 94515 Reynolds Family Winery 3266 Silverado Trail 707.258.2558 Napa, CA 94558 Ritchie Creek Vineyard 4024 Spring Mountain Road 707.963.4661 St. Helena, CA 94574 Robert Biale Vineyards 4038 Big Ranch Road 707.257.7555 Napa, CA 94558 Robert Keenan Winery 3660 Spring Mountain Road 707.963.9177 St. Helena, CA 94574 Robert Mondavi Winery 7801 St. Helena Hwy 888.766.6328 Oakville, CA 94562

Robert Pecota Winery 3251 St. Helena Hwy 707.942.6625 St. Helena, CA 94574 Robert Sinskey Vineyards 6320 Silverado Trail 800.869.2030 Napa, CA 94558 Robinson Family 5880 Silverado Trail 707.944.8004 Napa, CA 94558 Rocca Family Vineyards 1130 Main Street 707.257.8467 Napa, CA 94559 Rombauer Vineyards 3522 Silverado Trail 707.963.5170 St. Helena, CA 94574

Round Pond 87 Rutherford Crossroad 707.963.9634 Rutherford, CA 94574 Rudd Vineyards & Winery 500 Oakville Crossroad 707.944.8577 Oakville, CA 94562 Rustridge Winery 2910 Lower Chiles Valley Rd 707.965.9353 St. Helena, CA 94574

Rutherford Wine Co. 1680 Silverado Trail 707.968.3200 St. Helena, CA 9457

Rutherford Hill Winery 200 Rutherford Hill Road 800.963.1871 Rutherford, CA 94573

S.E. Chase Family Cellars 2252 Sulphur Springs 707.963.1284 St. Helena, CA 94574 Saddleback Cellars 7802 Money Road 707.944.1305 Oakville, CA 94562 Saintsbury 1500 Los Carneros Avenue 707.252.0592 Napa, CA 94559 Salvestrin Estate 397 Main Street 707.963.5105 St. Helena, CA 94574 Saviez Vineyards 4060 Silverado Trail 707.942.5889 Calistoga, CA 94515 Sawyer Cellars 8350 St. Helena Hwy 707.963.1980 Rutherford, CA 94573 School House Vineyard 3549 Langtry Road 707.963.4240 St. Helena, CA 94574

Schramsberg Vineyards 1400 Schramsberg Road 707.942.4558 Calistoga, CA 94515 Schweiger Vineyards 4015 Spring Mountain Road 707.963.4882 St. Helena, CA 94574 Seavey Vineyard 1310 Conn Valley Road 707.963.8339 St. Helena, CA 94574 Sequoia Grove 8338 St. Helena Hwy 800.851.7841 Napa, CA 94558 Shafer Vineyards 6154 Silverado Trail 707.944.2877 Napa, CA 94558 Sherwin Family Vinyards 4060 Spring Mountain Road 707.963.1154 St. Helena, CA 94574 Signorello Vineyards 4500 Silverado Trail 707.255.5990 Napa, CA 94558 Silenus Vintners 5225 Solano Avenue 707.299.3930 Napa, CA 94558

Silver Oak Cellars 915 Oakville Crossroad 800.273.8809 Oakville, CA 94562

Silverado Vineyards 6121 Silverado Trail 800.997.1770 Napa, CA 94558 Smith - Madrone 4022 Spring Mountain Road 707.963.2283 St. Helena, CA 94574

Sparrow Lane 1445 Summit Lake Road 707.815.1813 Angwin, CA 94508

Spencer Roloson Winery 176 Main Street, Suite D 707.968.9863 St. Helena, CA 94574

Spottswoode Estate 1902 Madrona Avenue 707.963.0134 St. Helena, CA 94574

Spring Mountain Vineyard 2805 Spring Mountain Road 707.967.4188 St. Helena, CA 94574

St. Barthelemey Cellars 1001 Steele Canyon Road 800.286.2711 Napa, CA 94558

St. Clement Vineyards 2867 St. Helena Hwy. North 800.331.8266 St. Helena, CA 94574 St. Helena Winery 100 Pratt Avenue 877.245.6006 St. Helena, CA 94574 St. Supery Vineyards 8440 St. Helena Hwy. 800.942.0809 Rutherford, CA 94573

Staglin Family 1570 Bella Oaks Lane 707.944.0477 Rutherford, CA 94573 Stag’s Leap Wine Cellars 5766 Silverado Trail 866.422.7523 Napa, CA 94558 Stags’ Leap Winery 6150 Silverado Trail 800.640.5327 Napa, CA 94558 Stonefly Vineyards 3780 Hagen Road 707.252.3294 Napa, CA 94558 Stonehedge Winery 1004 Clinton Street 707.257.1068 Napa, CA 94559 Stony Hill Vineyard 3331 St. Helena Hwy N. 707.963.2636 St. Helena, CA 94574 Storybook Mountain 3835 Highway 128 707.942.5310 Calistoga, CA 94515 Stratford Winery 3222 Ehlers Lane 707.963.3200 St. Helena, CA 94574 Sullivan Vineyards 1090 Galleron Road 877.244.7337 Rutherford, CA 94573 Summers Winery 1171 Tubbs Lane 707.942.5508 Calistoga, CA 94515

Vineyards

Vineyards

Rutherford Grove Winery1673 St. Helena HwyRutherford, CA 94573800.963.0544www.rutherfordgrove.com

Vineyards & Winery

Vineyards

& Winery

& Vineyards

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NAPA VALLEY WINE D IRECTORYWINERY ADDRESS PHONE WINERY ADDRESS PHONE

Summit Lake Vineyards 2000 Summit Lake Drive 707.965.2488 Angwin, CA 94508 Sutter Home Family 277 St. Helena Hwy S. 707.963.3104 x4208 St. Helena, CA 94574 Swanson Vineyards 1271 Manley Lane 707.754.4018 Rutherford, CA 94573 Tasting on Main 1142 Main Street 707.967.1042 St. Helena, CA 94574

Tedeschi Family Winery 2779 Grand Street 510.688.0685 Calistoga, CA 94515

Terra Valentine 3787 Spring Mountain Road 707.967.8340 St. Helena, CA 94574 The Terraces 1450 Silverado Trail South 707.963.1707 St. Helena, CA 94574 Toad Hall Cellars 1978 W. Zinfandel Lane 707.967.6754 St. Helena, CA 94574 TOR Wines 1241 Adams Street, Ste. 1045 707.963.3100 St. Helena, CA 94574 Trefethen Vineyards 1160 Oak Knoll Avenue 707.255.7700 Napa, CA 94558 Trinchero Winery 3070 North St. Helena Hwy. 800.473.4454 St. Helena, CA 94574

Trinity Oaks 277 St. Helena Hwy S. 707.963.3104 St Helena, CA 94574

Truchard Vineyards 3234 Old Sonoma Road 707.253.7153 Napa, CA 94581

Tudal Winery 1015 Big Tree Road 707.963.3947 St. Helena, CA 94574

Tulocay Winery 1426 Coombsville Road 707.255.4064 Napa, CA 94558

Turnbull Wine Cellars 8210 St. Helena Hwy 800.887.6285 x18 Oakville, CA 94562 Twenty Rows Winery 880 Vallejo Street 707.265.7750 Napa, CA 94559

Twomey Cellars 1183 Dunaweal Lane 800.505.4850 Calistoga, CA 94515 V. Sattui Winery 1111 White Lane 707.963.7774 St. Helena, CA 94574 Van Asperen Vineyards 1680 Silverado Trail 707.963.5251 St. Helena, CA 94574

Van Der Heyden Vineyards 4057 Silverado Trail 707.257.0130 Napa, CA 94558

Venge Vineyards 424 Crystal Springs Road 707.967.1008 St. Helena, CA 94574 Viader 1120 Deer Park Road 707.963.3816 Deer Park, CA 94576

Vineyards

Vincent Arroyo Winery 2361 Greenwood Avenue 707.942.6995 Calistoga, CA 94515 Vine Cliff Winery 7400 Silverado Trail 707.944.1364 Napa, CA 94558 Vinoce Winery 880 Vallejo Street 707.287.1063 Napa, CA 94559

Vintner’s Collective 1245 Main Street 707.255.7150 Napa, CA 94558 Vinum Cellars 135 Camino Dorado, Suite 6 707.254.8313 Napa, CA 94558 Volker Eisele Family 3080 Lower Chiles Valley Rd 707.965.9485 St. Helena, CA 94574 von Strasser Winery 1510 Diamond Mountain Rd 707.942.0930 Calistoga, CA 94515

Waterstone 708 First Street 707.265.9600 Napa, CA 94559 White Cottage Ranch 1217 Edwards Street 707.965.0516 St. Helena, CA 94574

White Rock Vineyards 1115 Lome Vista Drive 707.257.7922 Napa, CA 94558 Whitehall Lane Winery 1563 St. Helena Hwy 800.963.9454 x19 St Helena, CA 94574 Whitford Cellars 4047 East 3rd Avenue 707.942.0840 Napa, CA 94559 William Cole Vineyards 2849 St. Helena Hwy. North 707.963.6100 St. Helena, CA 94574 William Harrison 1443 Silverado Trail 707.963.8310 St. Helena, CA 94574 William Hill Estate Winery 1761 Atlas Peak Road 707.265.3024 Napa, CA 94558 Wing Canyon Vineyards 3100 Mount Veeder Road 707.265.8798 Napa, CA 94558 X Winery 1405 Second Street 707.204.9522 x9 Napa, CA 94559 Young Ridge Estate 945 Lincoln Avenue 707.265.8400 Napa, CA 94558

Zahtila Vineyards 2250 Lake County Hwy 707.942.9251 Calistoga, CA 94515 ZD Wines 8383 Silverado Trail 800.487.7757 Napa, CA 94558

& Tasting Room

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