THANK YOU

Thanks. I usually write a newspaper wine column giving thanks around the end of November, and sometimes another piece for the paper when my need to thank people is overwhelming and the list of people deserving of thanks is so long that it can’t wait until Thanksgiving’s column.

Today, I’m writing a long note of thanks, not for the paper, but for my website, because I have many people to thank, and instead of folks throughout the Mendocino wine scene – my normal ‘beat’ – this is a piece all about the annual party at McFadden Farm, just held over the weekend, on Saturday, July 11, 2015.

I manage the McFadden Farm Stand & Tasting Room in Hopland for Guinness McFadden and his family; I am the tasting room manager, wine club manager, marketing manager, and event manager. There is no way that someone can wear so many hats and not rely on a team of folks to help make things happen. I am blessed to have several teams who do an amazing job, helping me provide great products and service to the folks who visit and become customers.

Each year, we have a party at McFadden farm on the second Saturday of July. The name of the party is malleable; some call it the Wine Club Party, others the annual McFadden Farm BBQ Dance Party, while many others simply call it Fontaine’s party. It is all of those things and more.

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McFadden Farm is a 550 acre organic and bio diverse family farm located at the very north end of Potter Valley in Mendocino County. The Russian River begins on McFadden Farm. In addition to highly prized organically grown grapes, McFadden Farm raises organic grass fed beef, organic air dried herbs, and many more organic farm fresh and healthy goods. McFadden Farm has a hydroelectric plant and over 300 solar panels and is far beyond energy independent, providing excess energy to power much of Potter Valley. McFadden Farm has an artist in residence who throws culinary pottery at the farm. McFadden Farm is an amazing place, and breathtakingly gorgeous, but it is located 45 minutes northeast of the tasting room in Hopland (Oh, how I wish the farm and vineyard were right out my back door in Hopland for daily tours).

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Once each year, all of the folks who visit the tasting room and buy wine and other farm goods, and the folks who join our wine club to get the best savings on wine (15-35% discounts and 1 penny shipping on cases), get a chance to see the Farm. This second Saturday of July party is our version of a Wine Club Dinner, and our Wine Club members get a $15 discount on tickets to the party. Guinness has many friends and they want to come too, so the party isn’t a wine club exclusive event, and the public buys tickets too. I wrote about the event for a column in the newspaper and my readers bought tickets; all that said, Guinness’ daughter Anne-Fontaine has a ton of friends who buy tickets and come to the party.

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And so the thanks start with Fontaine. The measure of a person’s wonderfulness isn’t how many good things they say about themselves, but how many people say good things about them. Even then, words are cheap. Fontaine is such a spectacular person that about 100 people pay $85 each and then drive over two hours from San Francisco, Oakland, and elsewhere in the Bay Area, to come to what could fairly be called the Fontaine Party at McFadden Farm.

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Fontaine brings a team of chef friends from San Francisco to cook all of the farm fresh vegetable, salad, and dessert dishes. Thanks to chefs Anne Olson and Kristene Loyaza. Fontaine arranges for all of the tables, linen, plates, glasses, and silverware, and gets it all set up. Fontaine arranges with local food growers for organic whole pork and lambs. Fontaine takes care of the music. Fontaine is a dynamo. The ultimate reflection on how terrific Fontaine is, is how nice all of her friends are. It is said that you are judged by the company you keep, and if applied to Fontaine then this would be the ultimate compliment, because everyone of her friends is friendly, cheerful, helpful, happy, and kind.

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Fontaine brought the Kelly MacFarling band back to play again this year, and a band I already loved was even better this year, and all who attended loved her, getting up and dancing, and applauding each terrifically rendered song. When Kelly and her band finished their last song, the dance mix piped through the sound system was well chosen to keep the fun going, and the fun and dancing continued late into the night. Great music! Thank you Kelly.

Adam Gaska provided the pork from Mendocino Organics, and it was opened, the bones were removed, it was stuffed full of fresh McFadden herbs, closed up again, and cooked whole by Mac Magruder. Mac also provided the whole lambs which were marinated and cooked by McFadden’s own grill masters, Benny Alvarez and Isidoro Gonzalez. Thanks to team meat!

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Thanks to Ernesto Medina, who ordinarily packs a lot of wine for shipment throughout the year, but was your tractor driver, pulling a flatbed trailer with blanket covered straw bales, shuttling you from parking up by the farm office down to the party site next to the river, for the event. Guinness, himself, gave folks rides back to their cars later as the party wore down.

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Wine. When I left the party, we had poured 276 bottles, and Fontaine was going in for more. I handle wine, but not alone, and have some folks on my team to thank. Thanks first to Ann Beauchamp. Ann worked in the tasting room Saturday, and then raced up to the Farm and was beside me as we poured a line up that included our 2014 Chardonnay, 2014 Sauvignon Blanc, 2014 Pinot Gris, 2013 Gewurztraminer, 2012 Old Vine Zinfandel, 2013 Pinot Noir, and NV Sparkling Cuvee Brut. My date for the night, and former McFadden bookkeeper, Heather Shafer, and our gal Monday at the tasting room, Amanda Bewley-Clark, also poured. Thank you Heather and Amanda.

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When it came time to sit for dinner, I had two new wines that had to hit 20 tables at once, our new 2012 Coro Mendocino and 2014 (dry) Riesling, plus our 2011 Late Harvest Riesling for dessert, and a random assortment of other current release bottles. I pointed fingers and ‘volunteered’ folks to help me, among them Gracia Brown. Thanks to all of you.

The wine didn’t show up at the party by magic. Shana Estes is my counterpart at the farm, the McFadden Farm office manager, and like me wears many hats. I would not be able to do my job without Shana and I adore her. Shana and I went over and over inventory, making sure we were stocked at the tasting room to meet post-party wine sale needs, and ensuring that all of the night’s wine would be on hand and stored in our giant walk in cooler beneath the power plant. Shana is assisted by Shannon Smith, who helped before and during the event, and Andrea Caldwell, our bookkeeper, who took care of payments for all of the increased spending a party like this entails. Thanks Shana, Shannon, and Andrea.

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Anthony Bewley and Cody Simpson are my muscle. Together, they bring the weekly resupply from the farm to the tasting room, and for the party they moved all of the wine to the coolers and then to the tables where we would pour from. Anthony and Cody also iced the white wines and bubbly, and helped me remove 108 corks from bottles before the guests arrived so service could be seamless and timely. No one knows how much I rely on you two, well they didn’t until now. Thank you Anthony and Cody!

Thank you, Guinness McFadden. I started working for Guinness in March 2011. Each year, each month, each week, each day, we find new things for me to do. Whatever the job description may have been when I first chatted with you has certainly changed. Today, my job defies description, but I love working for you. You are a man of vision, having created the most amazing business, place to live, and farm from pure imagination and hard work. We work well together, you a former Navy officer and me a former Army Sergeant; you tell me what – not how – you want, and I execute, usually with help from other members of your team. I thank you for the freedom to do my job well for you. I respect you, like you, and want to see your business continue to succeed and grow. Cheers!

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Thanks also to your better half, Judith Bailey, for making you a happy man, which certainly makes my job easier than if you were a grumpy man. Judith’s love and wise counsel makes McFadden Farm a better place.

To the 200 people who came to our party to enjoy wine and appetizers, to tour of the farm with Guinness, to sit down for a family style dinner of local organic farm fresh food and more wine, to get up and dance – fueled by more wine, and finally to crawl into your tents for overnight camping at party’s end sometime early Sunday morning, THANK YOU. We couldn’t have a party if you didn’t buy tickets.

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This year’s party sold out. Next year’s party will sell out sooner, so I will thank you for picking up your tickets for the best party thrown in the wine industry earlier next year than you did this year so you won’t be one of the people I have to tell that all the tickets are gone next year.

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Fontaine said after it was over that this was the best farm party yet, and we all agree, but we took notes and there will be improvements next year because we believe in making it better and better for you.

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Open up your calendar app, or open your day planner, and circle Saturday, July 9, 2016 on your calendar and write, “McFadden Farm Party” on the date, so you remember to come join us next year. We’ll open up the online ticket sales for next year in about a week.

Thanks all for reading, and for attending our annual farm party at McFadden Farm…or for considering attending one in the future.

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John on Wine – Mendocino County’s best wine party is this Saturday!

This piece was originally published in the Ukiah Daily Journal newspaper on Thursday, July 9, 2015.

In two days, on Saturday, July 11, 2015, my favorite winery party is happening again; once again, it is time for the Annual BBQ Dance Party at McFadden Farm, and yes it is open to the public, not a wine club member exclusive event. Before reading too much farther, pull out your cell phone and call the Hopland tasting room at (707) 744-8463 to get your tickets.
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Yes, I work at McFadden, and touting our own event in the column may seem self-serving, but if I didn’t work for Guinness then I would still attend every year, happily buying my tickets to attend; the party is just that good.

Held the second Saturday of July every year, the party is at McFadden Farm, at the very north end of Potter Valley, and officially runs from 5:00 pm until 11:00 pm, but the reality is that folks show up as early as 10:00 am and set up tents or park a camper and then either swim in the Russian River, where it starts, on McFadden Farm, or head out and explore Potter Valley, Redwood Valley, and Ukiah, before returning to check in at 5:00 pm and enjoy the wine and appetizer reception or tour the farm and vineyards with Guinness McFadden himself.

Guinness’ daughter Anne-Fontaine McFadden is a California Culinary Academy graduated chef, and brings a team of San Francisco chef friends to the farm to prepare farm fresh vegetable dishes, salads, and desserts. I never get an advance menu, because each year, they decide what to make after checking what is tasting best, and the farm to table freshness is only matched by the deliciousness of each dish.

The sit down dinner is Mendo simple, but extraordinary. Mendocino Organics is providing the pigs this year, and Mac Magruder is supplying the lamb. Wach year, for the best barbecue you’ve ever tasted, Mac opens up a couple of whole pigs, takes the bones out, and stuffs them full of fresh organic McFadden herbs, sews them shut, and cooks them whole; the result being deliciously flavored meat and herbs, nose to tail. Mac also places a couple of lambs in huge buckets with McFadden red wine and dried McFadden herbs, to infuse delicious flavor into the meat before grilling it.

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Of course, no McFadden BBQ dinner would be complete without McFadden wine on the table. Each table gets an assortment of bottles, and there is plenty of trading table to table, which just increases the sense of party and community. This year, among the handful of new wines that will be poured first at the party, count on enjoying both the new 2012 McFadden Coro Mendocino release and our new dry (0.4 residual sugar) 2014 McFadden Riesling. As always, McFadden bubbly will flow, no party should ever be held without the top awarded sparkling wine available anywhere.

The Kelly McFarling Band will perform live, with a dance floor set up, and after dinner folks definitely take to the dance floor. Does wine make people dance better? You be the judge, but I can assure you that there is wine, and a little sugar boost from dessert, to get folks moving and grooving.

Each attendee has the opportunity to take advantage of special dinner exclusive wine prices, with order sheets available, and there is a raffle drawing of McFadden Farm goods and treats from the tasting room that folks can win.

Every year, after the band stops for the night, someone jacks an iPod full of music into the sound system, and the fun continues, usually well beyond the official 11:00 pm end time, and into the early morning hours, before the last folks call it a night (or morning) and head for their tents and overnight camping. With the music going late, if you are camping overnight and want to get to sleep early, set your tent up somewhere on the 500 acre farm that is away from the party.

Tickets are $85 each for the general public; McFadden Wine Club members can pick up two tickets per membership at $70 each; and children, 12 and under, are just $20 each.

I’ve attended wine club dinners that cost as much, but charge for each glass of wine after the first, or don’t have a live band, and none I’ve been to offer overnight camping. One price, and everything is included; we want you to fall in love with McFadden Farm, and you will if you come to our party,

Again, the party is this Saturday, so call today or tomorrow, between 10:00 am and 5:00 pm, to get your tickets through the tasting room. The phone number is (707) 744-8463. Cheers, and see you there!
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I attended the Taste of Downtown in Ukiah, as a guest of the folks who put it on, and I wanted to report that the event was fantastic. Always an opportunity to taste wine and beer for three hours, after work, on a Friday, this year there was food bites offered by several local restaurants and food purveyors. The day was over 100 degrees, so my tastes were white and light.

I started at KA Salon, where owner Karina Andrade put out a table of food treats from chocolate covered strawberries to crudités and watermelon to charcuterie, all to pair with the offerings of her winery partner, Jason from Rivino. I’ve been on a Viognier kick lately, and Rivino’s Viognier is a pleaser; tasty, layered, flavorful.

In front of Schat’s Bakery, I tasted the 2013 McNab Ridge Sauvignon Blanc Mendocino County; aromatic, with grassy juniper met by melon, pear, and peach notes.

Chop Chop had a booth on the street and was serving up hoison chicken bao sandwiches with a wild green salad and herb mix, and the bite was so tasty that I went into the new restaurant to get some food to take home after the festival. Pho has come to Ukiah! Oh, by far, the presentation on the bao was the best at the event, tasty and beautiful!

Jim poured me a taste of his dry Naughty Boy rose, it tasted like crushed strawberries over ice, and tasted great paired with the June harvest vegetable tapenade of squash, carrots, onion, and garlic with electric lemon vinaigrette and goat cheese on a potato crostini from Saucy’s booth.

The folks from the Hopland Sho-Ka-Wah casino couldn’t have been nicer, giving away free chicken wings and fun prizes. I got a free dinner for two. Thanks!

Tahto served up a Sauvignon Blanc, made more complex with a little Semillon and Grenache Blanc blended in; rounded, nice weight, and a perfect summer sipper. Bonterra’s Sauvignon Blanc was lush, yet restrained, with a brightness on the finish.

There were panko crusted potato spinach garlic croquettes served up at the Ocotime booth, the sauce is the bomb, but might have overpowered the more subtle flavors of the croquet, not that it mattered much as I paired it with one of my new recent favorite wines, the 2014 Jaxon Keys Viognier.

I got a pretty decent pour of the Jaxon Keys Viognier and also tasted it with the lamb stuffed mushroom caps with onion, garlic, parmesan and cream cheese, topped with bread crumbs from Stan’s Maple Café booth, and the fresh June harvest empanada with parsley chimichurri from the Tango Foods booth, and the wine worked with everything.

Involving the local restaurants in this year’s Taste of Downtown, and tasting instead of pouring, made this the best one I’ve been to. Kudos to the entire team that put on this fun and tasty event.

Recently, Sip! Mendocino in Hopland played host for the release of the 2012 vintage of Coro Mendocino wines, the uniquely Mendocino Zinfandel-centric cooperative wine program, with the 2012 Coro Mendocino blends of Barra of Mendocino, Brutocao Cellars, Clos du Bois, Golden Vineyards, McFadden Farm, Parducci Wine Cellars, Ray’s Station, and Testa Vineyards each being unveiled.

2012 was a terrific vintage for reds, a warmer than average year, with near perfect growing conditions, yielding richly flavorful wines. Each winery produced their own version of Coro, with notes from each of the participating winemakers during pre-bottling blind barrel tastings to guide them.

If there was a ‘typical’ Coro in 2012, which there wasn’t, it would have been made with 50 percent Zinfandel, 17 percent Petite Sirah, 16 percent Syrah, 6 percent Carignane, 4 percent Primitivo, 3 percent Charbono, 2 percent Barbera, 1 percent Grenache, and 1 percent Cabernet Sauvignon in the blend — that’s what I get when I averaged the components for each of the eight wines poured at Sip.

All of the wines were tasty, with the stellar fruit of 2012 showing well. Each individual winery will sell their wines at about $40 through their tasting rooms, and all eight will be available for purchase at Sip in Hopland, beginning in the next week or so. Look for the Coro wines grown organically to show up at the Ukiah Co-op soon.

McFadden will release the 2012 Coro at their Annual Farm Party on Saturday, July 11 (call 744-8463 for tickets), and each of the other seven wineries will find the right time and way to release their new wine. When you see them, taste them, you’ll enjoy each.
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One of the folks I work with invited me to join her large family on the coast for a camping weekend, which allowed me the opportunity to see some of our county’s more rural, and beautiful, areas; that, and I got to enjoy lots of delicious authentic Mexican food, paired with McFadden’s Late Harvest Riesling, 2011 Coro and award winning Sparkling Cuvee Brut. Thank you to Juanita Plaza and all of her family for making me feel so welcome.

While on the coast, I visited Sally Ottoson’s Pacific Star Winery, located on the west side of Highway 1, 12 miles north of Fort Bragg at the 73.58 milepost. Open daily from 11 a.m. to 5 p.m., Pacific Star is a popular destination for tourists visiting Mendocino’s coast.

Picnicking on the Mendocino Coast is possible at Pacific Star Winery. (Photo by John Cesano)

Picnicking on the Mendocino Coast is possible at Pacific Star Winery. (Photo by John Cesano)

When I visited, Holly poured me six wines for a $5 tasting fee. The glassware was INAO (Institut National des Appellations d’Origine). The egg shape bowl of INAO glassware is designed to fully enhance the concentration of aroma and allow the wine to be swirled without spilling. Noted wine critic Robert Parker called INAO glasses, “The finest inexpensive tasting glass in the world,” and I was pleased to taste from them.

Holly attends to several tasters at family-friendly Pacific Star Winery. (Photo by John Cesano)

Holly attends to several tasters at family-friendly Pacific Star Winery. (Photo by John Cesano)

First up was the 2013 Pacific Star Orange Muscat, a sweeter, but not too sweet at less than 1 percent residual sugar, white wine. An apricot and floral nose gives way to a mouth of ripe stone fruit, herb, and mown hay.

Sally holds her white wines in stainless steel, rather than oak, for brighter fruit expression, and many of the wines are poured through an aerator to further accentuate the fruit notes.

2012 Pacific Star Viognier — grassy peach and pear with a touch of astringency

In 2006, Sally found there were fault lines under the property, and that was the inspiration for Pacific Star’s NV It’s My Fault, a non vintage red wine, made from a “secret blend” of six varieties. Sally used to make a Coro wine, so this is like that…sort of.

The nose gave up notes of raspberry, cola, herb, cherry, blackberry, mint and light oak. The tannins were a little tight, the oak was evident, and there were sweet tart black cherry, raspberry and darker berry notes in the mouth taste.

2012 Pacific Star Tempranillo, with fruit from Lake County, chocolaty, blueberry, and blackberry, with supple tannin, was really nicely balanced, and had good mouthfeel.

Holly told me that Charbono was Sally’s flagship wine, and the grapes came from Eddie Graziano’s farm in Calpella.

2012 Pacific Star Charbono — Really lovely wine nose of deep full multi-noted blackberry, cassis, oak, and dusty cocoa earthiness. The mouth showed medium firm tannin, and there was plenty of aging potential for this wine. I picked up berry fruit, earthiness, leather, and tart blackberry.

2012 Pacific Star Cabernet Sauvignon — I picked up slightly greener, more vegetal, vinous notes with herb supporting a nose of raspberry and blackberry fruit, and a mouth of bright, slightly tart blackberry.

On the coast, Pacific Star Winery is a lovely place to visit, taste wine and enjoy a picnic lunch. Don’t fret if you show up without food, as there are packages of meats, cheeses and crackers available for purchase in the tasting room.
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I finished up my weekend with a visit to see Crispin Cain and Tamar Kaye at their American Craft Whiskey Distillery to pick up a bottle of their two-year Rye Whiskey as a gift for my stepfather. While there, I sampled the latest barrel sample of the Bourbon, cut from last tasting’s 60 percent alcohol to 41 percent with collected rain water, and it tasted great. I also tasted their son Devin Cain’s 1850 Cocktail, based on the Sazerac, and ended up buying a bottle for myself.

In 1838, the first cocktail was created in New Orleans featuring French brandy and Peychaud bitters, and by 1850, that first cocktail, the Sazerac, had achieved popularity. Over the years, the recipe has been tweaked, with the addition of absinthe and sugar, and American rye whiskey replacing French brandy.

I love Devin’s 1850, and I love the absinthe ice cream that Crispin and Tamar make for events, but I don’t like absinthe. Crispin told me that similarly most folks would not drink straight vanilla, but enjoy vanilla ice cream, as both vanilla and absinthe are powerfully flavorful on their own. Thanks for helping me understand my own confusing and seemingly contradictory tasting experience.
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Devin, like his father, worked at Germain-Robin Alambic Brandy and learned the art and science of distilling there before making use of that knowledge to craft the craft whiskeys, gins, vodkas, liqueurs, absinthe and bourbon I have enthused about here previously.

Devin’s version of the 1850 cocktail, or Sazerac, is informed by his time with Alambic, tasting aged and new brandies, and noting their differences; Devin’s 1850 Cocktail is made from newer brandy aged and colored by French oak barrels, made more flavorful by infusion of sassafras, vanilla, dried fruit, and other exotica, and clear wheat whiskey instead of the rye I expected, plus absinthe in a 1 part per 500 parts ratio.

Creating each individual element, and then finding the perfect blend of those elements, involved nearly 100 tasting trials over the course of a full year, but that level of attention to detail is something that I have come to expect, and appreciate, from everything coming out of the family’s American Craft Whiskey Distillery.

This is a perfect cocktail, a whole glorious bottle of perfectly blended cocktails, and an improvement on the standard Sazerac, bringing a welcome memory of my last New Orleans visit home to Ukiah.

John on Wine – The Last Supper

This piece ran today, in the Ukiah Daily Journal newspaper, but likely with a few selected photographs. This online archive is richer for the photographic contributions of Bryan Elhardt and Tom Liden; thank you both. -John

The Baby Jesse (photograph provided by his father Bryan Elhardt)

The Baby Jesse (photograph provided by his father Bryan Elhardt)

Genesis: In the beginning, April 20, 2013, Chef Jesse Elhardt created a menu to pair with Greg Graziano’s wines for a wine club dinner at Crush Italian Steakhouse; Jesse said, “Let there be food”; and there was food, and Jesse saw that the food was good.

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Chef Jesse Elhardt’s last dinner cooking at Crush Ukiah was the Chef’s Winemakers Dinner featuring Graziano Family of Wines (photograph by John Cesano)

From that dinner, the Chef’s Winemaker Dinner series at Crush was born, and begot nights that featured Chef Jesse’s food creations paired with the wines of Saracina (July 2013), Barra of Mendocino and Girasole (August 2013), Bonterra (November 2013), 2010 Coro Mendocino (December 2013), Yorkville Cellars (April 2014), Cesar Toxqui Cellars (November 2014), McFadden Farm (January 2015), 2011 Coro Mendocino (February 2015), and finally ending where he began, with a Chef’s Winemaker Dinner featuring the wines of Graziano Family of Wines on May 20, 2015 and Greg and Trudi Graziano. Chef Jesse also squeezed in a sold out wine club only dinner for McNab Ridge earlier that week.

St. Gregory Sparking Wine for appetizers and Monte Volpe Pinot Grigio for the First Course (photograph by Tom Liden)

St. Gregory Sparking Wine for appetizers and Monte Volpe Pinot Grigio for the First Course (photograph by Tom Liden)

The Graziano Family of Wines dinner was the last supper Chef Jesse would cook at Crush in Ukiah. Jesse will continue with Crush, in Chico and San Diego for a short while before embarking on a 2,600 mile hike on the Pacific Crest Trail. Jesse’s parents, Bryan and Lynne Jackson Elhardt, and Crush owners Doug and Debbie Guillon attended this very special wine & food event.

Chef Jesse talks with John Cesano and Graziano manager Mike Williams before dinner (photograph by Bryan Elhardt)

Chef Jesse talks with John Cesano and Graziano manager Mike Williams before dinner (photograph by Bryan Elhardt)

The incredibly fortunate attendees met in the bar area to enjoy winemaker Greg Graziano’s 2010 St. Gregory Cuvee Trudi (named for his wife) Brut Rose, paired with both a wonton cup filled with Prawn & Scallop Ceviche, with saffron, tomato, red onion, jalapeno, cucumber & parsley; and Fried Colossal Olives stuffed with a mixture of cooked Italian sausage, ricotta, and Gorgonzola, soaked in buttermilk then coated with flour, semolina, and ground risotto, which were incredibly delicious, with a meaty, nutty texture, and a brine saltiness that bordered on addictive, and paired brilliantly with Greg’s phenomenally delicious sparkler, my favorite of all he has yet released.

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The amazing fried colossal olives and Greg’s equally amazing sparkling brut rose (photograph by John Cesano)

Restaurant manager Kevin Kostoff shepherded the diners into the banquet room to find seats, and then welcomed all assembled to a very special evening, introducing our servers Ben & John, beverage manner Nick Karavas, and owners Doug and Debbie, before turning things over to Jesse, who upon announcing, “this will be my last wine dinner in Ukiah,” was greeted with crying and gnashing of teeth.

Chef Jesse breaks the news that this is his Last Supper at Crush Ukiah (photograph by Tom Liden)

Chef Jesse breaks the news that this is his Last Supper at Crush Ukiah (photograph by Tom Liden)

Jesse took bread, gave thanks to Greg and Trudi, and broke the bread, gave it to the patrons, and said, “Take this, all of you, and dip it in Greg’s organic olive oil.”

Winemaker Greg Graziano (photograph by Tom Liden)

Winemaker Greg Graziano (photograph by Tom Liden)

The first course paired Crispy Veal Sweetbreads with white bean puree, Neuske Applewood smoke lardon, tempura brownbutter caper berry, and chive stick; Insalata Mista with gem lettuce, arugula, grilled radicchio, marinated heirloom tomato, cucumber, marinated artichoke, and red onion; and Bacala All’Amalfitana four day saffron constantly changed water soak, salt cod mini cakes with Yukon gold, housemade bread crumb, lemon aioli, and parsley oil; with Greg and Trudi’s 2013 Monte Volpe Pinot Grigio from 20 acres of Potter Valley vineyards, 100% fermented in neutral French oak barrels, made in the style of the great wines of Friuli.

Insalata Mista - mixed salad (Photograph by Tom Liden)

Insalata Mista – mixed salad (photograph by Tom Liden)

The second course was where Jesse performed his miracle with the fishes. Roasted Snake River Farms Pork Belly and Pork Shoulder Ragu on top of brown butter and aromatics ‘giant’ gnocchi with a reduced Reggiano cream, fried frico cheese for texture, and micro arugula to pair with Greg’s 2011 Enotria Barbera; and a Cedar Plank Wild Scottish Salmon, four pepper spice crusted, with a Petite Sirah reduction, porcini dust, morel, white asparagus, and hazelnut to pair with Greg’s 2011 Graziano Petite Sirah. Also served were Parslied New Creamer Potatoes with roasted red and yellow peppers, coppa, and baby peeled clip top carrots bathed in butter; and Triple Creamed Corn, of corn stock, corn pudding, corn kernel, chipotle compound butter, and micro cilantro.

Cedar Plank Salad, served with Petite Sirah; the miracle with the fishes by Chef Jesse (Photograph by John Cesano)

Cedar Plank Salmon, served with Petite Sirah; the miracle with the fishes by Chef Jesse (photograph by John Cesano)

Let me draw your attention to the miracle: Jesse paired fish with Petite Sirah, and pulled it of magnificently. Petite Sirah is big red wine. Fish is fish, and easily overpowered by big reds, but Jesse added layers of flavor to his Salmon, cooking it on a cedar plank, crusting it in four crushed peppers, glazed it in a reduction of Greg’s Petite Sirah with a touch of dried porcini mushroom dust, and then adding earthy morel mushrooms. The morels by themselves would have been a dish I would happily have enjoyed, and would order if on the menu; sautéed with white asparagus and toasted hazelnuts in butter, with salt and pepper. Building up the salmon, fortifying it, allowed it to pair brilliantly with Greg’s Petite Sirah.

John Cesano and Trudi Graziano (Photograph by Tom Liden)

John Cesano and Trudi Graziano (photograph by Tom Liden)

When supper was ended, before dessert was served, Jesse took a wineglass with 2011 Monte Volpe Tocai Friulano, Late Harvest Dolce Alexandra; again he gave thanks and praise; thanks to winemaker Greg and Greg’s wife Trudi Graziano, his parents Lynne and Bryan, and owners Doug and Debbie; and praise to the entire team of cooks and Crush’s new head chef Steve Lorenz, and then raised his glass, which was met by the crowd in a toast.

When the supper was ended, Jesse took the wine glass, gave thanks and praise (Photograph by Tom Liden)

When the supper was ended, Jesse took the wine glass, gave thanks and praise (photograph by Tom Liden)

Dessert was Monte Volpe Olive Oil Cake, apricot-currant compote, and a fresh ginger gelato with toasted almond crumb that Jesse said he was, “really excited about.” The cake, made from Greg’s olive oil, helped absorb some of the sweetness of his 43% residual sugar late harvest wine, while the fruit compote helped tie the two together. The gelato was a wonderfully delicious bonus, a last gift from Jesse to the fortunate witnesses to his last supper.

I have been fortunate, and have attended every one of Chef Jesse’s winemaker dinners for the public at Crush in Ukiah. While no one is irreplaceable, Jesse brought a high degree of creativity and passion to each dinner, producing different hand made pasta dishes, making uniquely different but always rich ragu sauces, turning ordinary vegetables into entree worthy dishes, and presenting playful and delicious desserts, always allowing the food to showcase the qualities of the wines they would be paired with. Jesse Elhardt is a talent that Ukiah will miss, but we all wish him the best in his new adventures to come.

Jon Bonné was the wine editor of the San Francisco Chronicle and wrote a wine book, “The New California Wine.” Recently, Bonné has left the Chronicle and is heading east. He also intends to write a new book, “The New French Wine.”

During his West Coast tenure, Bonné championed wines of finesse, wines with lower alcohol, wines with lower sugar, wines with higher acid. These wines were, by and large, food friendly wines.

The wines that received less favor from Bonné were made from over ripe grapes, high sugar leading to notably high alcohol wines, over oaked, over tannic, huge fruit bombs, with overpowering winemaking notes. These wines, by and large, beat up food, destroying it.

Since his departure, several wine writers have celebrated his leaving, and more quietly some wineries have as well. Perhaps, the fairest criticism I read was that instead of finding and reporting on trends in California wine, Bonné tried to create those trends.

Overall, I liked Bonné’s writing, and found little to find fault with; I also like food friendly wines, although the wines I find so might fall in a broader range than his. McFadden, where I work, produces exactly the wines Bonné would favor, and if I didn’t love Guinness’ wines then I wouldn’t have applied to work for him. Simaine Cellars’ wines are, by contrast, huge; Victor makes incredibly deep wines, often with some damn high alcohol percentages, but every single one is solid, and they all pair well with food.

The wines chosen by Bonné for his Top 100 Wine list each year were also not monolithic in style. On the one hand, you would find the delightful Dashe Cellars Les Enfant Terribles Old Vine Zinfandel from McFadden Farm, a lighter, almost Beaujolais-esque wine, while on the other hand wines from Knez Winery repeatedly showed up on the list, and no Knez wine could be called a shrinking violet style wise.

Robert Parker Jr. is the most influential wine writer/critic in the industry. Parker does seem to award his highest ratings to some pretty gargantuan wines. The intensity of some of those wines seems to me to make them more of a meal by themselves than a suitable companion to other components of a full course meal.

At Jim Gordon’s Symposium for Professional Wine Writers at Meadowood Napa Valley, Bonné and Parker got into it a bit. Parker had written a thinly veiled attack on Bonné and his preferences, and Bonné called out Parker during a Q & A following Parker’s keynote address. While warranted, and entertaining in a “is this really happening” way, the only people who really benefited were the wine writers who wrote detailed accounts of the exchange or posted video to their blogs — their view numbers were as stratospheric as the alcohol levels in a Parker 99 point rated wine.

Parker, for as long as he wants to be, will always be the king of wine writers. Bonné has a different voice, and I found it to be a worthwhile one. I would offer Bonné one suggestion, and that is to write about the wines, review them, rate them, list them, as he finds them, rather than to try to remake the industry to suit his preferences. As for me, that’s pretty much what I do, I take them as I find them, whether they are review samples sent to me, or wines I taste at dinners, or wines poured for me in a tasting room; each is different, and I simply ask myself, “do I like it?” For those wines I do like, I try to share here, with a note or two, and sometimes a food pairing suggestion. Anyway, I wish Jon Bonné good luck in his future endeavors and look forward to his next book.
__________

I have been asked to help judge wines at the Lake County 14th Annual Home Wine and Beer Makers Festival on Saturday, June 27, from 1 to 5 p.m., at Library Park in Lakeport.

There will be tastings of amateur wine and beer, as well as premium commercial Lake County wines. In addition to the wine and beer, there will be music, food, and auction, raffles, and art & craft vendors. Presented by the Lake County Symphony Association, tickets are $20 in advance or $25 at the door. For vendor information and advance ticket outlets, call (707) 277-8172 or (707) 277-7076.

I am honored to be tapped as a judge, and the invitation will undoubtedly lead to Lake County winery tasting room visits and a spotlight winery feature or two — long overdue. __________

A few weeks ago, a completely baseless — scientifically — scare about arsenic in wine was irresponsibly reported by CBS on their morning show, and spread like wildfire to many other news outlets. I had more than one customer ask me about it, and I wrote a piece for my blog at Johnonwine.com and posted it there because it needed to be addressed right away. Feel free to go to my blog, and scroll down to find the article.

More recently, the horribly unscientific and downright dangerous tripe of Vani Hari, the “Food Babe” blogger, received a thorough takedown by Yvette d’Entremont on Gawker, which has gone viral on Facebook and elsewhere.

While I prefer a wine made with organically or biodynamically grown grapes, that preference is more political than health based. I simply prefer supporting organic growing practices to the use, and overuse, of Round Up and other herbicides, and arsenic loaded fertilizers and insecticides, that many “conventional” or “sustainable” (a term that means nothing) growers indulge in.

That said, there are endless examples of delicious conventionally grown wines, and I am confident that they are no less “healthy” than organically grown wines.

The Ukiah Natural Foods Co-op has a spectacular selection of wines, sourced locally, and grown organically, priced terrifically. The Co-op buys in quantity and passes the savings on, clearly. For those who share an organic leaning preference, their wine selection is definitely worth browsing.

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John On Wine – My favorite Crush Chef’s Wine Dinner yet

This piece originally ran in the Ukiah Daily Journal newspaper on Thursday, February, 5, 2015

The recent Chefs’ Wine Dinner at Crush Italian Steakhouse in Ukiah featuring McFadden Farm in Wednesday, January 21st 2015 was special for me. You have read six previous posts where I spread my love for these dinners all over the page, and we were finally going to be doing one for McFadden. What a treat.

First dose of love goes to Gracia Brown from Visit Mendocino County; Gracia brokered the deal between Kevin Kostoff at Crush and me at McFadden, bringing us together in joyful partnership, so McFadden’s top awarded and highly rated wines could be paired with Chef Jesse Elhardt’s unrivaled cuisine to offer inland Mendocino a premier event during the Mendocino County Crab, Wine & Beer Fest.

The dinner would also be special, because it would mark Guinness McFadden’s first major public outing after heart surgery at the end of November.

Tickets for the dinner sold faster than any previous Chef’s Wine Dinner at Crush, without Crush getting to send an email invitation to their previous dinner attendees, thanks to you, the readers of John On Wine in the Ukiah Daily Journal and the Wine Club Members and other McFadden newsletter subscribers. Kudos also to Nick Karavas, the exemplary bar manager at Crush, who talked up the dinner in house, and sold quite a few tickets as well.

Reception

The evening started with a reception appetizer of Dungeness Arancini with panko, saffron-sherry aioli, fried dill sprig. These rice balls, topped with crab were wonderfully delicious, and paired perfectly with the 2013 McFadden Chardonnay (90 Points – Wine Enthusiast Magazine); a perfect way to kick off the evening.

Arancini

After the meet and greet reception in the dining room bar area, Kevin invited the full house to move to the private glass-walled dining room and find a seat for the rest of the night’s dinner, served family style, which I love as it makes for a much more social evening.

Guinness

Once seated, owner Doug Guillon welcomed everybody to Crush and promised a wonderful evening for all, a promise kept. Chef Jesse described the appetizer course previously enjoyed, and the various dishes we would all soon enjoy. Guinness McFadden talked about his McFadden Farm and how his land influences the grapes that make the wines that would be served. Guinness introduced me and challenged me to be as brief in my remarks. I described our appetizer wine, and the two wines chosen for the first course.

Bacon wrapped, crab stuffed, shrimp

The first course dishes included Nueske Bacon Wrapped Stuffed Jumbo Prawns with dungeness mix, bistro sauce, buerre monte, and chive; 1914 Crab Louie Salad with butter lettuce, endive, marinated tomato, avocado, orange, and haystack; and Crab “toast” with garlic, reggiano, basil, lemon aioli, chili, and olive oil.

Crab Salad
Crab Toast

Many said that the first course was so rich, that by itself, the meal was complete, and every other dish was a bonus. The bacon wrapped prawn with crab was a meal highlight, although the crab salad showing notes of bright sweet citrus and the crab toast (think garlic toast but with crab, so a million times better) made the plate a celebration of delicious taste experiences.

Very happy guests

The first course featured two wines: NV McFadden Cuvee Rose (Gold Medal – 2014 Mendocino Wine Competition, Gold Medal – 2014 Grand Harvest Awards, and Double Gold Medal – 2015 San Francisco Chronicle Wine Competition); and the 2013 McFadden Pinot Gris (90 Points and Editor’s Choice – Wine Enthusiast Magazine) – Guinness’ favorite wine. The Brut Rose showed lovely ripe red fruit notes of strawberry, cherry and watermelon, and the Pinot Gris is a lighter wine with pear and apple flavors richer than ordinary for the variety. The two wines, each in their turn, brought out the subtle, and not subtle, flavors of Jesse’s dishes.

Crab!

Plates cleared, Jesse introduced his second course: Garlic Roasted Whole Crab with lemon, olive oil, and fresh herb; Zinfandel Braised Short Ribs with 4 hour natural jus, baked carrot purée, crispy shallot, and micro intensity; Roasted Jumbo Delta Asparagus with shallot sea salt, balsamic reduction, and chive; and Potato Gnocchi Gratin with fresh herb, cream, caprino, and house made bread crumb. I introduced the 2012 McFadden Old Vine Zinfandel (95 Points – Just Wine Points/Wine X), possibly the only Zinfandel light enough not to overpower crab, yet flavorful enough to stand up to Zinfandel braised short ribs. Every bite of food was a delight, but gnocchi speaks to my Italian heart, and I loved Jesse’s version…and his dedication, having handmade 1,500 individual gnocchi for the dinner.

Zin braised short ribs
Asparagus

Gnocchi

For dessert, by request, Chef Jesse recreated a much loved pairing from his December 2013 wine dinner that featured Coro Mendocino wines, a Butterscotch Budino with dual chocolate and butterscotch layers, chocolate pearls, salted butter crunch, toasted crab & coconut crumble (okay, the toasted crab and coconut crumble were a new crab-centric addition for tonight’s meal), paired again with the 2011 McFadden Late Harvest Riesling (Best of Class – 2013 San Francisco Chronicle Wine Competition, 4 Star Gold Medal – 2014 Orange County Fair Wine Competition, Double Gold Medal – 2014 Mendocino County Fair Wine Competition).

Dessert

The dinner was so good, the service so excellent, that although the ticket price for a crab dinner with wine was higher than any previous dinner (still a bargain at just $75), and included tax and tip, attendees spontaneously passed a collection basket for the servers to increase the tip, with the basket filling with $20 bills.

The owners' toast

The evening was great, and I want to thank everyone at Crush, from the folks who ordered our wines (thanks!), to those that cooked the dinner, and from those who served us all, to Doug and Debbie Guillon, our fantastic hosts for the evening. All night, and again all the next day, person after person told me how enjoyable everything about the evening was.

If you missed out, and many did – we could easily have sold out two nights – don’t fret, there are more Chef’s Wine Dinners planned for this year, and the next will feature the 2011 vintage of Coro Mendocino, the county’s flagship wine, a Zinfandel dominant red wine blend. The Coro dinner at Crush is going to be on Wednesday, March 18, 2015, and will likely feature the winemakers of Barra, Brutocao, Clod du Bois, Fetzer, Golden, McFadden, Parducci, and Testa, with wines big enough to allow Jesse to showcase the depth of his ragu and other hearty Italian fare. To reserve your seat early for the March 18 Coro dinner at Crush, call (707) 463-0700.
_____

This weekend, on Saturday, February 7, join me at the 10th annual International Alsace Varietals Festival for a full day of events in the Anderson Valley, with many Pinot Gris, Gewurztraminer, and Riesling wines, starting with an educational session in the morning, the big grand tasting in the afternoon, and a winemakers’ dinner in the evening. For more information, visit www.avwines.com/alsace-festival.

 

2015 SFCWC Logo

For my 300th post to John on Wine, I find it fitting that I am posting a list of the medal winning wines, each proudly sporting a Mendocino County AVA on the label, recently earning honors at the 2015 San Francisco Chronicle Wine Competition, the largest judging of American wines in the world with 6,417 entries this year.

While you might be tempted to print this list and taste the top awarded, Best of Class and Double Gold, then Gold medal winning wines, there are several wines that took Bronze medals that are delicious enough that I have purchased them. What may drink like a Bronze on one day, may show Gold quality on another. Pretty much, just about every wine on this list merits a taste.

I have written for years about the quality of Mendocino County winegrapes, and the delicious wines they make. This list is filled with example after example of what I have written about, in newspaper column after newspaper column, and the additional posts that find their way online.

All of the Gold medal winning wines will be poured at the San Francisco Chronicle Wine Competition Public Tasting on Valentine’s Day, Saturday, February 14, 2015 from 1:30pm-5:00pm at the Festival Pavilion at Fort Mason Center in san Francisco. Advance tickets are $65, and available online now. Tickets at the door are $80, but will probably be unavailable…get your tickets now.

2014 SFCWC Public Tasting Guinness some more

I’m posting this list while it is still news, although a version will also run in the Ukiah Daily Journal newspaper on Thursday, January 22, 2015, but may have the Bronze medal winners edited out due to space restrictions. Fortunately, online, no such restrictions exist.

Congratulations to all of the wineries, winemakers, and grape growers responsible for these excellent Mendocino County wines:

BEST OF CLASS
2013 Balo Vineyards Pinot Gris, Anderson Valley, $24.00; and
2013 Castello di Amorosa Late Harvest Gewurztraminer, Anderson Valley, $39.00.

DOUBLE GOLD MEDAL
NV McFadden Farm Sparkling Cuvee Brut Rose, Potter Valley, $32.00;
2012 Seebass Family Wines Grand Reserve Chardonnay, Mendocino, $34.00;
2013 Angeline Winery Reserve Pinot Noir, Sonoma-Mendocino, $18.00;
2013 Greenwood Ridge Vineyards Estate Pinot Noir, Mendocino Ridge, $30.00;
2012 Campovida Pinot Noir, Oppenlander Vineyard, Mendocino County, $45.00;
2012 Roadhouse Winery Platinum Label Pinot Noir, Weir Vineyard, Yorkville Highlands, $79.00;
2010 Ledson Winery & Vineyards Estate Petite Sirah, Redwood Valley, $42.00; and
2012 Navarro Vineyards Mourvedre, Mendocino, $20.00.

GOLD MEDAL
2013 Bink Wines Randle Hill Sauvignon Blanc, Yorkville Highlands, $22.00;
2013 Navarro Vineyards Chardonnay, Mendocino, $19.00;
2012 Husch Vineyards Special Reserve Chardonnay, Mendocino, $26.00;
2013 Navarro Vineyards Premiere Reserve Chardonnay, Anderson Valley, $25.00;
2013 Seebass Family Wines Family Chardonnay, Mendocino, $30.00;
2012 Artevino Chardonnay, Maple Creek Estate, Yorkville Highlands, $36.00;
2013 V. Sattui Winery Riesling, Anderson Valley, $25.00;
2013 Rivino Winery Estate Viognier, Mendocino, $25.00;
2013 Handley Cellars Pinot Gris, Anderson Valley, $20.00;
2013 Navarro Vineyards Pinot Gris, Anderson Valley, $19.50;
2011 Handley Cellars Pinot Noir, Anderson Valley, $32.00;
2013 Paul Dolan Pinot Noir, Potter Valley, Mendocino County, $30.00;
2012 Balo Vineyards Estate Pinot Noir, Anderson Valley, $45.00;
2012 Bink Wines Pinot Noir, Thomas Vineyard, Anderson Valley, $45.00;
2012 McNab Ridge Winery Zinfandel, B Var X Talmage, Mendocino County, $26.00;
2012 St. Anne’s Crossing, Zinfandel, Mendocino, $28.00;
2012 Trinitas Cellars Zinfandel, Mendocino, $28.00;
2011 Sanctuary Wines Zinfandel, Butler Ranch, Mendocino, $39.99;
2012 Graft Wines Conviction, Mendocino, $36.00;
2012 Bonterra Vineyards, Merlot, Mendocino County, $13.99;
2012 McNab Ridge Winery, Merlot, Mendocino County, $16.00;
2012 Seebass Family Wines Grand Reserve Merlot, Mendocino, $38.00;
2013 Kimmel Vineyards Cabernet Sauvignon, Potter Valley, $13.99;
2013 Lucinda & Millie Cabernet Sauvignon, Mendocino County, $14.99;
2012 Brutocao Cellars Cabernet Sauvignon, Hopland Contento Estate, $19.99;
2012 Urban Legend Cabernet Sauvignon, Gusto Vineyard, Mendocino, $34.00;
2012 Topel Estate Reserve Cabernet Sauvignon, Mendocino, $38.00;
2012 Sunce Winery & Vineyard Alicante Bouschet, Dempel Vineyard, Mendocino County, $28.00; and
2013 Husch Vineyards Old Vines Heritage, Mendocino, $30.00.

SILVER MEDAL
NV McFadden Farm Sparkling Cuvee Brut, Potter Valley, Mendocino, $40.00;
2013 Yorkville Cellars Sparkling Malbec Brut Rose, Rennie Vineyard, Yorkville Highlands, $36.00;
2013 Jaxon Keys Winery & Distillery Sauvignon Blanc, Mendocino, $18.00;
2013 McFadden Farm Sauvignon Blanc, Potter Valley, Mendocino County, $16.00;
2013 Paul Dolan, Sauvignon Blanc, Potter Valley, Mendocino County, $18.00;
2013 Campovida Reserva Campo di Stelle, Mendocino County, $36.00;
2013 Yorkville Cellars Eleanor of Aquitaine, Randle Hill Vineyard, Yorkville Highlands, $28.00;
2013 Kimmel Vineyards Illuminate Chardonnay, Potter Valley, $9.99;
2013 Girasole Vineyards Estate Grown Chardonnay, Mendocino, $13.00;
2013 Toad Hollow Francines’s Selection Unoaked Chardonnay, Mendocino, $14.99;
2013 Brutocao Cellars Chardonnay, Hopland Estate, $17.00;
2013 McFadden Farm Chardonnay, Potter Valley, Mendocino County, $16.00;
2013 Rivino Winery Estate Chardonnay, Mendocino, $22.00;
2013 Handley Cellars Estate Chardonnay, Anderson Valley, $25.00;
2013 Navarro Vineyards Estate Bottled Gewurztraminer, Anderson Valley, $19.50;
2013 Handley Cellars Riesling, Anderson Valley, $22.00;
2013 V. Sattui Winery Dancing Egg Riesling, Anderson Valley, $24.00;
2013 Bonterra Vineyards, Viognier, Mendocino County, $12.99;
2013 Campovida Campo Dos Roble Viognier, Mendocino County, $34.00;
2013 McFadden Farm Pinot Gris, Potter Valley, Mendocino County, $16.00;
2013 Philo Ridge Vineyards Pinot Gris, Nelson Ranch, Mendocino, $20.00;
2013 Campovida Rose di Grenache, Trails End Vineyard, Mendocino County, $34.00;
2012 Brutocao Cellars Estate Slow Pinot Noir, Anderson Valley, $28.00;
2012 Husch Vineyards Estate Bottled Pinot Noir, Anderson Valley, $25.00;
2013 Navarro Vineyards Methode a’l Anciene Pinot Noir, Anderson Valley, $29.00;
2010 Panthea Winery & Vineyard Siren Pinot Noir, Anderson Valley, $32.00;
2012 Calista Pinot Noir, Anderson Valley, $40.00;
2013 Castello di Amorosa Pinot Noir, Anderson Valley, $49.00;
2012 Handley Cellars Pinot Noir, Hellava Vineyard, Anderson Valley, $42.00;
2012 Handley Cellars Reserve Pinot Noir, Anderson Valley, $42.00;
2011 Husch Vineyards Knoll Pinot Noir, Anderson Valley, $40.00;
2010 Nelson Hill Pinot Noir, Deep End Vineyard, Anderson Valley, $42.00;
2010 Panthea Winery & Vineyard Estate Pinot Noir, Anderson Valley, $42.00;
2013 V. Sattui Winery Pinot Noir, Anderson Valley, $42.00;
2010 Woodenhead Pinot Noir, Wiley Vineyard, Anderson Valley, $60.00;
2013 Navarro Vineyards Zinfandel, Mendocino, $19.50;
2013 The Organic Wine Works Zenful Zin Zinfandel, Mendocino, $14.95;
2012 Paul Dolan Zinfandel, Mendocino County, $25.00;
2012 Cesar Toxqui Cellars Split Rock Zinfandel, Mendocino, $30.00;
2011 Seebass Family Wines Old Vine Zinfandel, Mendocino, $37.00;
2012 Campovida Primitivo, Dark Horse Vineyard, Mendocino County, $36.00;
2012 Wattle Creek Winery, Primitivo, Yorkville Highlands, $30.00;
2012 BARRA of Mendocino Estate Grown Sangiovese, Mendocino, $18.00;
2013 Sottomarino Winery Sangiovese, Mendocino County, $28.00;
2012 Jaxon Keys Winery & Distillery Anna Mac Syrah, Mendocino, $19.99;
2009 Bink Wines Hawks Butte Syrah, Bink Estate Vineyard, Yorkville Highlands, $30.00;
2012 Seebass Family Wines Grand Reserve Syrah, Mendocino, $38.00;
2011 Seebass Family Wines Syrah, Mendocino; $43.00;
2012 McNab Ridge Winery Petite Sirah, Mendocino County, $18.00;
2012 Jaxon Keys Winery & Distillery Jon Vincent Grenache, Mendocino, $22.00;
2013 Navarro Vineyards Grenache, Mendocino, $27.00;
2012 Greenwood Ridge Vineyards Estate Merlot, Mendocino Ridge, $27.00;
2011 Albertina Wine Cellars Cabernet Sauvignon, Zmarzly Vineyards, Mendocino, $28.00;
2010 Rivino Winery Estate Cabernet Franc, Mendocino, $36.00;
2009 Terra Savia Meritage, Sanel Valley Vineyards, $22.00;
NV Bliss Family Vineyards Estate Blissful Red, Mendocino, $9.99;
2012 Jaxon Keys Winery & Distillery Farmhouse Red, Mendocino, $14.99;
2013 Navarro Vineyards Navarrouge, Mendocino, $16.00;
2012 Post & Vine Old Vine Field Blend, Testa Vineyards, Mendocino, $28.00;
2011 Soda Rock Winery Entourage Red Blend, Mendocino County, $26.00;
2009 Bonterra Vineyards The McNabb, McNabb Ranch, Mendocino County, $49.99;
NV Cesar Toxqui Cellars Multiple Vintages Heirloom Cinco, Mendocino, $35.00;
2011 McFadden Farm Coro Mendocino  Mendocino, $37.00;
2012 Topel Estate Blend, Mendocino, $38.00;
2012 Stephen & Walker , Chardonnay Botrytis, Mendocino Ridge, $65.00; and
2013 Jaxon Keys Winery & Distillery Elle Port, Mendocino, $35.00.

BRONZE MEDAL                                                        
2013 Bonterra Vineyards Sauvignon Blanc, Mendocino/Lake, $12.99;
2013 Husch Vineyards Renegade Sauvignon Blanc, Mendocino, $18.00;
2013 Navarro Vineyards, Sauvignon Blanc, Mendocino, $18.00;
2013 Bliss Family Vineyards Chardonnay, Hopland Estate, $9.99;
2013 Bonterra Vineyards Chardonnay, Mendocino County, $12.99;
2013 Naughty Boy Vineyards Chardonnay, Thorton Ranch, Potter Valley, $14.00;
2013 Parducci Wine Cellars Small Lot Blend Chardonnay, Mendocino County, $13.00;
2012 Shooting Star Chardonnay, Mendocino County, $13.00;
2013 Husch Vineyards Estate Bottled Chardonnay, Mendocino, $15.00;
2013 Husch Vineyards Vine One Chardonnay, Anderson Valley, $18.00;
2013 Seebass Family Wines, Grand Reserve Chardonnay, Mendocino, $32.00;
2013 Jim Ball Vineyards Chardonnay; Mendocino Ridge, $35.00;
2012 Bonterra Vineyards Chardonnay, Blue Herron Vineyard, Mendocino County, $49.99;
2012 La Follette Wines Chardonnay, Manchester Ridge Vineyard, Mendocino Ridge, $47.99;
2013 Castello di Amorosa Gewurztraminer, Anderson Valley, $25.00;
2013 Handley Cellars Gewurztraminer, Anderson Valley, $20.00;
2013 McFadden Farm Gewurztraminer, Potter Valley, Mendocino County, $16.00;
2013 Philo Ridge Vineyards Gewurztraminer, Ferrington Vineyard, Anderson Valley, $20.00;
2013 Greenwood Ridge Vineyards Estate Riesling, Mendocino Ridge, $18.00;
2013 McFadden Farm Riesling, Potter Valley, Mendocino County, $18.00;
2013 Route 128 Winery  , Viognier, Opatz Family Vineyards, Yorkville Cellars, $19.00;
2013 Philo Ridge Vineyards Viognier, Nelson Ranch, Mendocino, $20.00;
2013 Campovida Marsanne, Bonofiglio Vineyard, Mendocino County, $32.00;
2013 Via Cellars Tocai Friulano, Fox Hill Vineyard, Mendocino County, $25.00;
2013 Seebass Family Wines Fantasi Rose of Grenache, Mendocino, $16.00;
2013 Bonterra Vineyards Pinot Noir, Mendocino County, $13.99;
2013 Navarro Vineyards Pinot Noir, Anderson Valley, $19.50;
2012 Parducci Wine Cellars Small Lot Blend Pinot Noir, Mendocino, $14.00;
2011 Naughty Boy Vineyards Organic Grown Pinot Noir, Potter Valley, $23.00;
2010 Naughty Boy Vineyards Organic Grown Pinot Noir, Potter Valley, $23.00;
2013 Jaxon Keys Winery & Distillery Pinot Noir, Anderson Valley, Mendocino, $34.00;
2012 Balo Vineyards Suitcase 828 Pinot Noir, Anderson Valley, $38.00;
2009 Harmonique The Noble One Pinot Noir, Anderson Valley, $39.00;
2009 Nelson Hill Pinot Noir, Deep End Vineyard, Anderson Valley, $36.00;
2011 Philo Ridge Vineyards, Pinot Noir, Anderson Valley, $36.00;
2012 Artevino Pinot Noir, Anderson Valley, $40.00;
2010 Panthea Winery & Vineyard Pinot Noir, Londer Vineyard, Anderson Valley, $42.00;
2011 Handley Cellars Pinot Noir, RSM Vineyard, Anderson Valley, $52.00;
2010 Philo Ridge Vineyards Pinot Noir, Marguerite Vineyard, Anderson Valley, $50.00;
2012 Bliss Family Vineyards Estate Zinfandel, Mendocino, $9.99;
2012 Bonterra Vineyards Zinfandel, Mendocino County, $13.99;
2011 Brutocao Cellars Zinfandel , Hopland Estate, $19.99;
2012 Carol Shelton Wines Old Vines Wild Thing Zinfandel, Mendocino County, $19.00;
2012 Weibel Family Vineyards & Winery Zinfandel, Mendocino County, $16.95;
2012 Jaxon Keys Winery & Distillery Mae’s Block  Zinfandel, Mendocino, $24.00;
2012 Jaxon Keys Winery & Distillery Etta’s Block Zinfandel, Mendocino, $22.00;
2013 Husch Vineyards Old Vines Zinfandel, Mendocino, $25.00;
2013 Navarro Vineyards Old Vine Zinfandel, Mendocino, $27.00;
2012 Philo Ridge Vineyards Zinfandel, Firebrick Vineyard, Mendocino, $26.00;
2012 Oak Cliff Cellars Zinfandel, Firebrick Hill, Redwood Valley, $35.00;
2012 Woodenhead Zinfandel, Mariah Vineyard, Mendocino Ridge, $46.00;
2011 Brutocao Cellars Primitivo, Hopland Contento Estate, $19.99;
2013 Sottomarino Winery Primitivo, Mendocino County, $32.00;
2011 Muscardini Cellars Barbera, Pauli Ranch, Mendocino County, $38.00;
2013 Navarro Vineyards Barbera, Mendocino, $27.00;
2011 Brutocao Cellars Quadriga, Hopland Estate, $19.99;
2012 Route 128 Winery  Syrah, Opatz Family Vineyard, Yorkville Highlands, $24.00;
2012 Greenwood Ridge Vineyards Estate Syrah, Mendocino Ridge, $27.00;
2013 Navarro Vineyards Syrah, Mendocino, $27.00;
2010 Simaine Cellars Syrah, Venturi Vineyards, Mendocino, $25.00;
2009 BARRA of Mendocino Estate Grown Petite Sirah, Mendocino, $22.00;
2012 Navarro Vineyards Petite Sirah, Mendocino, $27.00;
2010 Notarius Petite Sirah, Heart Arrow Ranch, Mendocino, $24.00;
2012 Parducci Wine Cellars True Grit Reserve Petite Sirah, Mendocino County, $29.00;
2012 Theopolis Vineyards Petite Sirah, Yorkville Highlands, $36.00;
2012 Graft Wines Grenache, Dark Horse Vineyard, Mendocino County, $32.00;
2012 Bliss Family Vineyards Estate Merlot $9.99;
2012 Brutocao Cellars Merlot, Hopland Bliss Estate, $19.99;
2011 Terra Savia Merlot , Sanel Valley Vineyards, Mendocino County, $15.00;
2012 Weibel Family Vineyards & Winery Merlot, Mendocino County, $16.95;
2009 Artevino Merlot, Maple Creek Estate, Yorkville Highlands, $40.00;
2013 Bliss Family Vineyards Cabernet Sauvignon, Hopland Estate, $9.99;
2012 Bonterra Vineyards Cabernet Sauvignon, Mendocino/Lake, $13.99;
2012 Husch Vineyards Cabernet Sauvignon, Mendocino, $23.00;
2010 Terra Savia Cabernet Sauvignon, Sanel Valley Vineyards, Mendocino County, $22.00;
2012 Navarro Vineyards Cabernet Sauvignon, Mendocino, $29.00;
2011 Paul Dolan Cabernet Sauvignon, Mendocino County, $25.00;
2012 Greenwood Ridge Vineyards Estate Cabernet Sauvignon, Mendocino Ridge, $35.00;
2013 The Organic Wine Works Organic A’Notre Terre, Mendocino, $14.95;
2012 Jaxon Keys Winery & Distillery Assemblage, Mendocino, $24.00;
2012 Yorkville Cellars HI-Roller Red, Mendocino, $19.00; and
2011 McFadden Farm Late Harvest Riesling, Potter Valley, Mendocino County, $18.00.

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