OPEN
Th & Sun 12 noon - 5 pm
Fri & Sat 12 noon - 7:00 pm
HAPPY HR FRI & SAT 4 - 6pm
BISTRO MENU
Fr & Sat 12 Noon - 6:30 pm
Sunday 12 Noon - 3 pm Gary was a professional chef for twelve years. He is as passionate about wine as he is about food and now devotes his time to running all aspects of his own winery; foremost the winemaking. His first introduction to wine came in the late 1970's when he was a wine buyer. Gary has a culinary background having graduated from the Culinary Institute of America in New York. He worked as a chef for some very high end restaurants from Chicago to Aspen which gave him a unique appreciation of fine wine and great food. When you think about it, a culinary background is good training for the types of decisions that are inherently part of making wine - the "recipe" if you will. As he says, wine is "liquid food". Gary moved to the Napa Valley in the late 90's and soon took wine making related jobs with Napa wineries, La Jota and Robert Biale Vineyards. It was here that he received his first hands on experience making wine which would well serve as his platform for his own wine making efforts. Great ingredients in food can be compared to finding great vineyards in winemaking. Through his local wine connections he has been able to secure grapes from several high end vineyards on a consistent basis (the majority being in the Sierra Foothills (but also Napa, Sonoma, Marin, and Lake Counties).
