Breakfast in Santa Rosa
Just a Biscuits & Gravy... sort of place
Headwaters of Sonoma Creek
Watched turkey vultures swarm our heads lurking for lunch.
Lunch at Angele ... yummy Salad d'ete of summer melons with heirloom cucumbers, serrano ham, taggiasca Olive Oil, fleur de Sel
Hiking to the top of the vineyard in style
Tour & Tasting at Quintessa
Every component of the wine making process has been given careful thought. They go beyond simple organic farming like not using pesticides or fertilizers but they strive to create an independent bio-system. They do not farm 100% of the land, cover crops, green manures, crop rotations and even use astrology when incorporating new elements like planting seeds.
The grapes are tossed through the grates into fermanting tank, using gravity to crush.
My kind of science room..
The map above shows the different sections of the vineyard based on topgrapgy and Bordeaux grape (either Cabernet or Merlot)... these variables combined with weather conditions, farming practices, and soil lend to "Terroir" of the grape, impacting the taste of the wine.
Only imported french oak is used in the aging process.
Wine Barrels are stored in caves because it is a cost effective way to keep the tempature cool
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