The flash tour continues! Day 3 finds us Exploring Napa, more of Sonoma and then making the trip a little south to the Livermore Valley. Much of this day takes us out of the Central Coast region and into what is considered the North Coast Region of California Wine Country which encompasses, Napa, Sonoma, Lake County, Los Carneros, Solano County and Mendocino.
Day 3 North Coast – Napa to Sonoma then the Livermore Valley
Day 3 Started with a drive into Napa, destination Bouchon Bakery in Yountville. Yountville is a glorious place to start the day and a Café au Lait and a Pain au Chocolat eaten on a bench outside Bouchon Bakery is the way to go. We then enjoyed a stroll through beautiful Yountville where there is art around every corner. We also made a stop at the French Laundry Gardens to see what they were growing.
- Bouchon Bakery in Yountville
- The stunning French Laundry Garden
- Map of the French Laundry Culinary Garden
- The Gardens at the French Laundry in Yountville
- The French Laundry in Yountville
- Rock mushroom garden art installation in Yountville
We had not set appointments ahead of time and wanted to do a bit of driving and sightseeing, so we got back on Highway 29 and stopped for photo ops at Opus 1, Robert Mondavi, Gott’s Roadside (where you really have to have lunch), and Chateau Montelena. The drive through Calistoga and into Northern Sonoma on Rt 128 is stunning with Spanish moss dripping from the canopy of the trees over the road and the smell of cedar in the air. The roads here are curvy, so it’s best if you have not overindulged in tastings before making the drive, but the slower driving allows you to roll the windows down and soak in the air. The North Coast is noted for it’s redwoods and cool climate.
- Opus One in Napa
- The Robert Mondavi Winery and Tasting Room Napa
- Gott’s Roadside in St. Helena
- Chateau Montelena, Napa, Calistoga, California’s North Coast
Sonoma – Russian River Valley
We jumped back on the 101 and made our way south to the Russian River Valley and to Balletto Vineyards. In conjunction with Sonoma County.com they have a self guided walking tour where you can learn about the local wildlife, grape varieties, soil types water conservation and see the baseball field built on the property.
- Balletto Vineyards in Sonoma’s Russian River Valley
- Veraison in the Pinot Noir at Balletto Vineyard
From here we left the North Coast and drove on to the Livermore Valley arriving in time to enjoy a tasting at the gorgeous property at Wente Vineyards. This stunning property has a full concert series in the summer, they have an 18 hole golf course and an award winning restaurant. Founded 130 years ago they are the country’s oldest continuously operated family owned winery. The grounds are stunning and there are tables outside where servers will bring you tastings or wine by the glass.
- Wente Family Vineyards in Livermore
- The Restaurant at Wente Family Vineyards in Livermore Valley
Thus ends Day 3!
Day 4 sees us making the pilgrimage to Bonny Doon on the Coast then driving to Paso to visit Tablas Creek. Come back for more of the trip!
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Gravity flow wineries. Lately it’s a high tech term, but really it seems like common sense doesn’t it? In Bordeaux Chateau Lynch-Bages built a tank house that employed a railed gravity flow system in 1850. The lower level held the vats and the upper level was for de-stemming and crushing so that the juice would flow (via gravity) into the vats below.
Gravity flow these days is seemingly expensive with huge complexes built to support this method. The Palmaz Winery in Napa is the ultimate example of this. This is the ultimate in gravity flow winery design. This winery is built in Mount George in Napa. The wine cave is 18 stories tall with fermentation tanks that rotate on a carousel under the crush pad.
Halter Ranch Wine Making Facility
Halter Ranch in Paso Robles just finished a beautiful new facility that is designed for gravity flow and ease of work flow for winery workers. On top of that the place is stunning. ( more on Halter Ranch Soon)
Of course there are simpler methods. Take Willakenzie Winery in Yamhill Oregon. This winery is simply built to be 3 stories down the side of a hill. The top floor is for sorting and de-stemming, the middle floor for fermentation and tank storage and the bottom floor for barrel storage. The juice/wine flows from one floor down to the next via gravity.
But even small wineries can make this system work. You just have to have your tanks higher than your barrels! A simple hose from the tank to the barrel will work! You save the expense of the pumping equipment as well as the maintenance and energy costs. This method is a bit more time consuming though. You can fill a barrel in 4 to 5 hours, but…if you don’t wish the gravity to push too hard on your wine, you might adjust your hose to allow the juice to flow more slowly taking 7 to 8 hours to fill a barrel. So if you are a big mass producing winery you probably don’t want to take the time to do this. But…if you are in the business of making good wine…
So what kind of damage can pumping do to wine? From the top you want to gently press the grapes and have them release their juice. Crushing is actually a pretty harsh word. In crushing the concern is breaking the seeds and imparting the astringent tannins into your wine. (of course there are winemakers who utilize the tannins in both seeds and stems to great result! ie Brewer/Clifton) Pumping can force through solids and then requiring additional filtration for your wine. Pumping also imparts oxygen into the wine and this can affect the aging of the wine. Pumping can be especially unwanted with the more nuanced varieties of wine like pinot noir as it can disturb the subtleties in the wine.
From an environmental standpoint it is reducing the energy use. You don’t have to pay for gravity on the electric bill! Building a gravity flow winery in the beginning will save you energy and equipment cost in the end.
So does it make the wine better? Well, it treats it more gently and after we torture the grapes on the vine, that seems to be the preferred method of treating them post harvest. It is energy efficient and seems to be kinda common sense (work smarter not harder!). In the end there are so many variables. When you use gravity flow you are again trying to have as little outside influence on the grape as possible. After that it is in the winemaker’s hands. And…well before that it is in the vineyard managers hands, as well as the weather. So many variables. All in all, a gravity flow system is an ideal, that can be put into practice with a little forethought in building. It is environmentally better and should in the long run be cheaper. As to it making the wine taste better? Maybe it’s time for a comparison test!? (Any excuse to taste more wine!)