Summer 2024

When life happens and you don't have time to check in, you keep on, keeping on.

Summer 2024 has been just that! 

 Our backyard BBQ happens the weekend after 4th of July. For us a celebration with our Wine Family.

Great food, wine, games and laughs. Family style of Mat's favorite BBQ foods including his famous baked beans that everyone doesn't want to love but does!!!

And my strawberry tiramisu.

    

Then we had rounds of family, visiting, going to visit and all while running the Tasting Room.

All the sweet treats lent for our hearts to be full and our bellies with food and laughter!

Not only did we have a bustling summer, we also had a hugely successful library tasting weekend and bottled the 2023 Pinot's.

The Library Tasting we offer once a year is an opportunity to taste and purchase. This  year we offered 8 Pinot's going back to 2014 through 2016. We had a blast doing our tasting notes, tasting again with multiple dinners and then sharing them with our people who so appreciated the opportunity!!!

Our library from these vintages is dwindling but we will also be offering our annual Library Case Special over the Holiday Season.

    

The last break away between summer and harvest we fit in some great treats. Timber Cove, a food and wine pairing at Fort Ross, a concert at Mountain Winery and a great dinner at Madcap in Marin.

    

 

Now that August is behind us and we are in harvest, life is busy with mother nature on our heals. The earliest harvest for TNT Pinot which came in Friday September 5th.

Seeds of the TNT grapes that Mat was checking on two days before we picked. This is how he checks for ripeness.

We also received a little local love from a Tasting Room neighbor with 60 vines of Pinot. They did a neighborhood pick and delivered 4 buckets of beautiful hyper local Pinot for us. 

       

  

Not only is our grape harvest on, our many wine family are also harvesting. Weather it's tomatoes, apples, pears. Oh my, it keeps us going.

Gazpacho which was recently delivered paired perfectly with our 2023 Sauvignon Blanc. We shared the recipe recently, check our web site.

Pears & apples, basil, chives....the bounty continues.

And now for the next few months, we live vicariously through all of you. Who share pictures and stories of your travels. Like this 'love note' from the Sierras where friends brought a little PMV love.

Next up, Fall Wine Club! 

                                                                 FOOD & WINE

As we walk through life, some things appear that are so obvious. With us it's often in the form of Food & Wine. Spaces, events, themes...all the visual temptations that just need food and wine added. Insert here.

We met the owner of a local business at the Sonoma Food and Wine Awards, Mitote Food Park in Santa Rosa celebrating 2 years of business. The conversation was flowing and the idea began; fine wine being served at his Mexican Food Truck Park. And this is the story of how we are introducing people to new ideas of Food & Wine pairing.

Mat & I visited Mitote Food Park days after meeting the owner. We were so impressed with the vibe and then the food. All that we could say was " wow, this would go great with our Sauv Blanc and this would be a cool pairing with Muscat." And we already new that our Cab Franc is a fun wine with intense mole sauce. Which actually means sauce ( so that's double sauce sauce ). But the empanada from Tucamami truck was a AhHa moment. Time to put these to the true test.

  

So the meetings and preparations began early May. And by mid May we had a group of our neighboring wineries game to pour and the Mitote team prepared to host and off we go!

   

With 7 food trucks surrounding the table setting, each guest that attended received 4 food tickets to use as they liked. And 12 wineries pouring 3 wines each. This gave the guests a great opportunity to explore.

My picks were quesabirria, fish tacos, empanadas and sopes. There were really too many option to pick from.

What a fun opportunity and experience! Great food and so many new wines were being sampled, Godello, Vermentino, White Zin and our Muscat Blanc...it was truly a fab event and everyone involved asked when's the next event?

Stay tuned, to be announced.

cheers

 

                                         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.