Our Virtual Tasting Salons are designed not only to bring the vineyard to you, but to offer a tasting experience paired with organic delectables created by local artisan producers. As part of our California Wine Club, we’ve explored food pairing with Pinot Noir wines, Gewurztraminer, Sauvignon Blanc and many others.
Similar to our approach with our Three Sons Cuvee and the Russian River Valley, we hoped to create a signature blend of vineyards to represent the Sonoma Coast. We introduced the Three Sons in 2003, but awaited until 2006 to introduce its Sonoma Coas
The Farm Vineyards was the first vineyard in our neighborhood from which we purchased fruit. In 2003, after being judged #1 Pinot in the United States, we needed to make more wine than our Estate Grown could support. Greg Lafollette, our winemaker, s
When we planted our Estate Vineyard in 1993, our goals were not lofty. There had never been a vineyard planted in western Sebastopol, all the way to the coast. We were the first, and we began without a clue what we were doing. We purchased the rootst
I was introduced Gewurztraminer in, of all places, Kenya in the 1970s. I lived in Kenya as a young man. It had been a British Colony just a decade earlier. India had also been a British Colony, a relatively short hop across the Indian Ocean. As part
European semi-sweet wines were the rage in the 1970s. Blue Nun, a German Liebfroumilch, was a fave. Mateus Rosé from Portugal was the most popular wine in the world. At the same time, a new entrant, White Zinfandel wine, joined the ranks of American