Dario Sattui expanded his European influence when he designed and built Castello di Amarosa almost 20 years ago. Every detail, nook, and cranny benefits from Dario's attention to detail. Michala Jeberg, PR & Marketing manager, provided a tour of the Castello ending at the tasting room where we met with Winemaker, Peter Velleno. Like V Sattui, Castello has a tasty Rose, the 2017 Rosato Morning Dew Ranch, but is made with Pinot Noir vs Sattui's Sangiovese. We also enjoyed the 2016 Chardonnay aged in 100% new French Oak barrel with 43% undergoing malolactic fermentation, the single Voyager Vineyard, 2014 Sangiovese dark in nature with cherry, baking spice, and dark fruit hints and the flagship, limited production 2014 Il Barone Cabernet Sauvignon, mostly sourced from Rutherford along with 7% Merlot, and 1% Petit Verdot for rich color. The Il Barone is flavorful, structured, and pairs well with grilled red meats. Our tasting finished with the Anderson Valley 2016 Gewurztraminer Late Harvest with notes of clove, rose petal, and honey pairing well with chocolate, baked fruits, and artisanal cheeses. Great tour and wines!
Senior Editor, Frank Mangio, in V Sattui deli store
A slice of Tuscany in St Helena - Entering V Sattui winery is like hyperspacing to an expansive deli in Tuscany, Italy with hanging meats, cheeses, breads, and more. Vittorio and Dario's dreams of a cozy deli and winery where persons could enjoy deli delicacies and great wine were realized. We were grateful for our VIP tour where President Tom Davies shared the winery’s rich history. Based on the history and zoning of V Sattui's unique commercial / agriculture zoning, they are able to offer amazing venues above and beyond their deli and picnic grounds lead by Chef Gerardo Sainato inclduing wine events such as the Harvest Ball (9/15/2018) and weddings. Chef Sainato and his team create fresh foods daily for the Italian Marketplace and Artisan Deli. We were able to enjoy Chef's charcuterie and sandwiches/paninis over lunch - AMAZING. Tom also explained that Michelin-star chef Stefano Masanti is the founder and visionary of one of northern Italy’s most beloved restaurants, Il Cantinone spending his off season at V Sattui teaming up with Chef Sainato. Award winning winemaker Brooks Painter joined us for lunch. It is always a treat to be in the company of an experienced wine maker like Brooks who was named “Winemaker of the Year” at the 2013 San Francisco International Wine Competition, the largest, most influential international wine competition in America and again at the American Fine Wine Competition in 2015. During lunch we enjoyed the following wines selected by Brooks - 2017 Rosato di Sangiovese - a unique and great tasting Rose, 2016 Sauvignon Blanc - great with the cheeses that we had, the newly released 2016 Napa Valley Pinot Noir - perfect with the deli meats, and finished lunch with the top scoring 2013 Mt Veeder Cabernet Sauvingnon along with Sattui's signature gelato. I was savoring each bite and swallow.
Senior Editor, Frank Mangio, enjoying Brix on site food garden
Taste of Wine and Food (TOWAF) was excited to dine at Brix Restaurant during our Napa/Sonoma Press tour. It is clear to see with the raised beds on property that Brix is 100% committed to farm to table. In talking to Brix General Manager, Jamie Jamison, and server, Tyler, growing food on property allows Chef Cary Delbridge to change the menu to take full advantage of seasonal delicacies. In addition to the raised beds and flower gardens, the onsite vineyard is sourced for some of the owners' Kelleher Family wines. We started our dinner with the Kelleher Family 2016 Sauvingnon Blanc Block 21. The pear, guava and citrus notes were perfect for the seasonal Grilled Halibut with red pepper polenta, and grilled corn. Senior Editor, Frank Mangio, enjoyed the signature Kelleher Braised Shortrib with shaved asparagus ‘panzanelle’ polenta croutons, marinated mushrooms, and raclette fondue. The TOWAF dinner party also savored the Wood Grilled Smoked Salmon with lobster, shaved fennel, white beans, and lobster butter as well as the Coconut Lemon Grass with shrimp soup. Dinner ended with Butterscotch Panna Cotta topped with chocolate hazelnut bark, and white chocolate chantilly. Thank you Brix Restaurant team for a most enjoyable dinner.
Rico Cassoni (left), Mike Grgich (center), Frank Mangio (right)
My intuitions were correct when I was thinking that meeting the legendary, icon Miljenko (Mike) Grgich would be a highlight of Taste of Wine and Food's (TOWAF) Napa / Sonoma Press Tour. Taste of Wine and Food Senior Editor, Frank Mangio, has been a long time friend of Mike and Grgich Hills Estate. As the new Internet and Tech Director for TOWAF, I was super excited to visit Grgich Hills Estate to meet Mike. It was a living history lesson as we enjoyed the latest Grgich Hills Estate wines and were able to savor and enjoy Mike speaking about his accomplishments for the US wine industry and Napa Valley. I must admit that my notes were limited as I just wanted to hold onto every word that Mike said and not take notes. Some of the wines that we tasted included the 2014 Chardonnay, 2015 Fume Blanc, 2013 Zinfandel, and 2014 Merlot. Last and the most outstanding, although all were incredible, was the 2013 Yountville Old Vine Cabernet Sauvignon representing some of the oldest Cabernet Sauvignon vines in the Napa Valley. Needless to say this was an exceptional wine. Thank you Mike and Grgich Hills Estate (Maria, Rebecca, and Yanich) for a memorable tour!
Rico Cassoni (left), Joe Wagner (center), Frank Mangio (right)
Taste of Wine and Food had the pleasure of meeting with Joe Wagner, Copper Cane Wine and Provisions owner. Joe is one of Napa Valley's most intriguing and innovative winemakers. We had great tastings across the Belle Glos, Boen, and Quilt brands. Note that the 2016 Boen Pinot Noir was one of Taste of Wine and Food's Top 10 Best for the first half of 2018. We loved our candid interview with Joe at his hunting cabin retreat. Joe shared his love of winemaking along with the science and finesse of his outside of the box thinking when he creates Copper Cane's wines. A truly inspiring meeting!
Thank you Joe and Lloyd, Copper Cane Guest Relations, for your time!
Taste of Wine and Food kicked off their Napa / Sonoma Press tour with a VIP tour of Rombauer Vineyards. Thank you Heather Rehnberg and Alan Cannon for an amazing tour of the property. As a techie geek, Rico loved to hear about all of the technology that Director of Winemaking, Richie Allen, incorporates in Rombauer's wine making to produce their consistently amazing wines. We all know about Rombauer's signature white wines, especially their Chardonnay. However, their could be a small handful of persons that do not know that their reds are equally as delicious. Great examples are the 2014 Atlas Peak and 2014 Stice Lane Cabernet Sauvignons. A highlight of the tour was meeting KR.
Great lunch at Pullman Kitchen in Santa Rosa. Great food, great service (Thanks Sean). Darren McRonald (owner) and John Trunk (chef) provide a lunch menu with great choices. I had the Croque Monsieur sandwich. Great balance of Black Forest Ham and Gruyere cheese on brioche toast paired with a 2012 Crux Zinfandel, smooth and silky with cherry hints. When the servers tempt you with desert, I HIGHLY, RECOMMEND the double chocolate budino with hazelnut biscotti. Pictured John Trunk (chef), Rico, and Sean. See more pix on the Instagram post. #tasteofwineandfood #ricotowaf #pullmankitchen #santarosa #cruxwinery #towafnapasonomapresstour
Will Staten (Justin Winery)-left, Chef Hilario (Seasalt)-middle, Owner Sal Ercolano (Seasalt)
Sal Ercolano, owner Seasalt Del Mar, repeats three in a row sold out wine dinners, this time with Justin / Landmark wines. The evening started off with Justin Sauvingnon Blanc and Chef Hilario's signature Hors d'oeuvres followed by Landmark Chardonnay paired with a seafood medley. Next came a pork belly with risotto and chutney along with Landmark Pinot Noir and then the main course veal sage with flagship 2014 Justin Isosceles, a Bordeaux blend of Cabernet Sauvingnon , Cabernet Franc, and Merlot. The meal ended with a Gruyere Souffle and Justin Justification a Merlot and Cab Franc. Contact Seasalt to be part of the next wine dinner on July 26, featuring a Tour of France.