Wes Lynch Yoga Retreat & Wine Dinner

We found this fabulous barn in West County 8 minutes from the Tasting Room. So when asked by our club member yoga Instructor where he could have an off site Sonoma retreat and dinner, it was a no brainer, Green Valley Farm was part of the inspiration for this dinner.

The group of Yogis, mostly from the Bay area are Wes's followers and Wes & Michael are fans, followers, club family of PMV. We created a special menu for this group.

Their day started in the barn with yoga followed by lunch paired with PMV wines then back to yoga for the afternoon. The group committed to their yoga practice had a great day long opportunity here.

The menu started with Spring in mind, artichoke fritters paired with our 2023 Sauvignon Blanc.

We wanted to offer the group a healthy'ish menu to stick to the theme.

Buratta, mango, greens for the 2nd course paired with Viognier. 

3rd course, duck confit risotto paired with two Pinot Noirs from 2019 vintage.

this course, photo not available, was a big hit.

The return of our favorite Liberty Farms Duck, always thinking local! Plus a touch of mat's last foraged black trumpet mushrooms.

                    Next course, eggplant parmesan with our Cab Franc.

We love to show great pairings and wines that show so well with food.

We finished the dinner with a local cheese plate and family style cookies.

Safe to stay this group deserved every morsel after the day long retreat and they enjoyed every bit of it!

If you are looking to host a private event and think our location and style would be a good fit? let us know. We love hosting your guests in our space, it's what we do.

cheers

       Dungeness Crab Season

Northern California has many traditions but the Dungeness Crab season is one of the most special because it brings people together.

Our Dining Room table was one of the most anticipated features of our tasting room when we opened in 2012. Both Mat & I love entertaining, dining, pairing food and wine, it's the treasure of our world. It's what we do. For business, at home and greatly with our loyal lovely wine club family!

The announcement that crab season was being delayed again was not what we wanted to hear. We scheduled our 1st event of 2024 for the 3rd weekend in January hoping that the season would officially start by then. And it did. The pots were dropped Thursday the 18th and first crab was available on the 19th. JUST in time for our event. Phew!

                                          

We feel like our menu is perfect, all that changes from year to year is minor perfecting. Like this years 1st course, we served crab bisque with a crab toast. Nightengale baguette toasted with the cooked bisque veggies condensed to a paste mixed with fresh crab.

We paired 2 very specific wines with this course. Both from magnums, 2010 Chardonnay and 2017 Pinot.

What a start. This bisque is rich and intense. It takes a lot of time to make a bisque and it is well worth it!

  

          Second course, fresh crab salad with an avocado meyer lemon dressing and pomegranates.

This course was served with our 2022 Viognier and 2021 Grenache. Chosen once again specifically.

        

Who doesn't love a crab cake. An iconic dish dates back to the early 1900's. In the 80's and 90's they would be seen on many trendy restaurant menu's. 

                                            

                                              3rd course, crab cakes with blood orange sauce.

We kept with the Viognier and Grenache for this course also. The delicate flavors do well with both these wines and the group agreed 50 / 50. 

Everyone was ready for the main course & PINOT!!!!  2013 TNT vineyard and 2017 Russian River Pinot both from magnums.

  And the roast crab hits the table. Platters and platters are passed. Michael is a body guy while Laura likes the big claws and Mark loves it all especially taking the baguette and dipping it into the sauce! Every last mores was enjoyed!

Just a little in theme sweet treat to finish the evening

             Thanks to our team of Chef's for tonight's hugely successful dinner to start 2024 off                                                   with full bellies, big smiles and lots of pictures to share.

                       Ending 2023 and beginning 2024

This is such a weird time of year, the tasting room is slow with spurts of busy for shipping requests and gift giving needs. The week between the Holidays is a flurry of people not knowing what is open and closed and most of what's open is BUSY! Just get through it and we're closed for the start of 2024 to reboot and rejuvenate!

     

         

                       We did manage to close the year with some great bites, views and toasts.

Due to many unforeseen circumstances, our typical get out of dodge didn't happen. Instead we took two mini local staycations. One for golf and the other to the beach. Both including lots of food experiences, fun and relaxation.

To get to Yocha Dehe Golf course, we took the drive through the beautiful Napa Valley on a sunny January Morning. 

Not really our thing, a Casino. But, the Golf is top notch and we were told there are many restaurants with lots of good food. Well, the coolest part was that because it's on tribal property, they are amune to certain laws.

Foie Gras, unfortunately banned in CA but available on the menu at C2. Priority #1. We also enjoyed Enso for sushi but that was the limit of our impressive food. Afterall, it is a casino. Finishing with what was recommended as 'the best espresso martini' by Alli.

        A home break in between two mini's was perfect for a foraging day not to disappoint.

                            

Next up after returning home with another beautiful sunny day drive through Napa. 45 minutes south to Valleyford, Dillon Beach and Marshall.

Going this direction most of the time is work related, delivering wine or picking up product for an event. This time was purely enjoyment.

     

We sell, love and promote local cheeses and VF Creamery is up there at the top of the list. The cafe hours are hard for me to hit, closed 2 of my days off. 

Timing and planning for this are everything for me.

Stopping at Valley Ford Creamery for lunch and then checking into Dillon Beach Resort.

Another drive through rolling hills of green spotted with cows, sheep and goats with hawks perching for a hunt. At the end of the road was a stunning sunset from our cottage by the sea.

From a room with a view, cozy warm, we enjoyed an evening of games. We planned ahead with goodies and take out from Coastal Kitchen to enjoy a night in.

Plus my highest ever hand for the win!

Morning walk on the beach before massages and lunch at Marshall Store

We scored on the weather with mild temps, no winds and mostly SUNSHINE. Plus if you are a frequent visitor to the Hwy One oyster pilgrimage, if there's no wait, you scored. And that we did!

Heading home and back to reality, we do feel a sense of refresh and happy to have reignited our local love. So many treats, beautiful views and a break from our work life. 

Supporting small local business and trying to plan for what comes ahead with the year 2024.

Cheers and hope fresh in our minds, we are home.

            

                                             FALL   Wine Club

When harvest and Wine Club coincide, thus is our busy time of year.  It feels so wonderful to hear from members near and far who either receive the wine by shipping or come by to taste and pick up. It is the juice that keeps us doing what we're doing, the support that fills our cup.

Due to such a late harvest ( Bohemian Vineyard still hanging ), Mat fore goes being responsible for doing all the food bites for our party.  He happily agrees to allow me to organize and he will be the day of co ordinator. This has never really happened before.

So, I went on search of food pairings for the new wine club releases. The 2022 Viognier, 2021 TNT Vineyard Pinot and 2021 Ruxton Pinot. These 2 Pinot's won't officially release in the tasting room for a year.

A trip to Pt. Reyes Creamery in Pt. Reyes was a welcome opportunity to take the drive, test some cheeses and return with a very special intro to two new products. One of my favorite drives when I have the time to meander down and up the coast. Perfect Fall day was in the high 80's and not a busy time of year for Hwy 1.

     

We tasted lots of cheese but the one that I was going for was the winner.....Viognier paired with 2 different spreads, Toma truffle and Toma Provence. These 2 cheeses have been product skus for a long time but the spreads are new and ONLY available at the farm or mail order. A little Nightengale baguette toasted, cheese spread, and Viognier, a perfect palate beginner.

                  

These 2 x 2021 Pinot's are pretty bold, young, chewy and velvety and only 75 cases each. There is so much to say about them but most importantly is pairing them correctly.

2021 Ruxton Vineyard Pinot paired with a pork sausage roll. Mini flaky pop in your mouth burst of flavor, perfect to pair with the earthy and spicy Pinot.

2021 TNT Vineyard Pinot paired with a smoked oxtail and pumpkin curry with forbidden rice. This TNT Pinot is bold, young and juicy. It was a hit with the Curry recipe created by Jams Joy Bungalow of Sebastopol and Cotati.

                                   

                                                                                          

 Check out her web site or pop by one her locations for her always wonderful Thai cuisine. 

We had a great turn out of local club family join us, one coming up from Los Angeles and others from the Bay area made the drive. The weather turned perfect from the expected cloudy cool day to sunny blue skies and the backyard was enjoyed.

Now back to harvest priorities and focusing on the coming Holiday Season. Cheers to all Club members who keep us doing what we do! Greatly appreciate all the support!