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Wine Country Blog: Innsights to the Wine Country

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A BIG YEAR FOR SONOMA COUNTY AND FARMHOUSE INN

  
  
  
Sonoma Wine country

This is the time of year when we reflect on the trials and tribulations of the past year.  What a list! Sonoma County has been getting much noticed as a desired destination but nothing has topped the "#1 Wine Destination in the U.S." by TripAdvisor's Travelers' Choice Awards - Napa Valley was #2 in the U.S. (and Sonoma was voted second in the World- right behind Tuscany at #1- I guess we can live with that).  

 

SONOMA COUNTY AND FARMHOUSE INN- GREEN AND GETTING GREENER

  
  
  
Farmhouse Inn Tesla Test Drives

 

It is hard to live in the California wine country and not embrace farm-to-table cuisine. If a restaurant does not celebrate the bounty of our Sonoma County farms and farmers it does not last long in this area.  The focus of our chef and the restaurant menu on organic, sustainable, and local purveyors is often more expensive but as the diners continually tell us - it is so worth it. That is only one facet of our approach to becoming more environmentally friendly (and healthier and it tastes better too) and embracing all things green.

 

Recently Tesla Motors brought up two of their S sedans to offer test drives and we had a charging station installed just to be able to do that. What an exciting day that was!

 



NATIONAL HEIRLOOM EXPOSITION...RIGHT HERE IN SONOMA COUNTY

  
  
  
National Heirloom Exposition

The end of summer is the perfect time to explore Sonoma County. Living in California is definitely not hard to take-Sunny days, a little cooler evenings and all the flavors of summer harvest around us. It is harvest time in the wine country and the grapes are making their way on their magical journey from the vine to the bottle. This week the National Heirloom Exposition  (the World's Fair of Pure Food) is right here in Santa Rosa at the Sonoma County Fairgrounds. It is the third year for the Expo and it just keeps getting bigger and better each year.  If you are in the area this Tuesday, Wednesday, or Thursday (and the words organic, sustainable, and biodynamic are in your vocabulary) I sincerely hope you can make it.


 




SONOMA WINE COUNTRY WEEKEND AND HARVEST TIME

  
  
  
Grapes ripening in Sonoma


It's September and harvest time in the wine country.  The weather is beautiful and as we head into Labor Day weekend in Sonoma Wine Country, there is no better time to come and share what this paradise on earth offers.  Harvest has arrived in the Russian River Valley; here at Farmhouse Inn our guests are getting the complete experience at our partner wineries.  Nearby neighbors Thomas George Estates and Gary Farrell Winery  are already receiving the earliest ripening grape varietals; Sauvignon Blanc, Chardonnay,and even some Pinot Noirs are coming in from the warmer areas of Russian River Valley.



It's a very busy time of year here in the wine country. The vines are heavy with fruit and the late night/early morning lights and rumble of grape trucks are a constant reminder that harvest time is upon us.

 
This weekend we celebrate one of California's most favorite wine regions with Sonoma Wine Country Weekend; the largest and most fun charitable event of the area.  



Our wine and food community invite you to indulge in the Sonoma County lifestyle of world class wine and fresh, local cuisine, all while raising funds that make a better future for our kids and our county. Produced in partnership by the Sonoma Valley Vintners & Growers Alliance and the Sonoma County Vintners the 2013 Sonoma Wine Country Weekend event features Taste of Sonoma at MacMurray Ranch, Sonoma Harvest Wine Auction at Chateau St. Jean, Sonoma Starlight at Francis Ford Coppola winery and many intimate and exclusive winery lunch and dinner parties at multiple locations throughout Sonoma County. The event benefits more  than 30 Sonoma County charities that help students, children, farm workers and  people in need.

There will be 200-plus wineries and chefs showcasing their talents at Taste of Sonoma at MacMurray Ranch.  You will see Farmhouse Restaurant Chef Steve Litke there serving his famous Octopus Brochettes. (No picture just yet but that is a link to the recipe). See you there!

 

The entire month of September is a month long celebration of the diversity and quality of California wines. Regions throughout the state are highlighted during California Wine Month.  Wineries are celebrating with more than 100 fun educational activities--from hands-on workshops and wine pairings to VIP tours, events, and special offers to allow visitors to experience the excitement of harvest firsthand. Did you know California's wine industry produces 90 percent of U.S. wine, attracts 21 million visitors annually, and generates 820,000 jobs nationwide (330,000 of which are in California)?  That is cause to celebrate! 

 

 

 

 

 

 

The last days of summer and harvest time in the Russian River Valley is a great time to visit and enjoy all Sonoma county has to offer. If you've never seen harvest in action, you've probably never felt the excitement as tractors and trucks bounce down vineyard roads and shouts from the crews picking grapes fill the foggy morning air. 

 

Harvest is the culmination a year of hard work (and a little praying).  All this to get that little grape into the bottle and into your glass...Here's a little video...The Life of a Grapevine to fill you in on the whole process.




We have some grapes growing on the fence out by the pool here at Farmhouse Inn...you are welcome to come by and harvest some yourself. They are just about ready.

We continue the celebration of harvest the first weekend in October with the Sonoma County Harvest Fair in Santa Rosa, complete with a Grape Stomp Competition.  (Maybe this video can help you with what to do with those grapes you stole off the fence.)

 

 

The Harvest Fair celebrates the local harvest featuring three full days of all-inclusive wine tasting with 150+ wineries, wine sales, food pairing, craft beer & cider tasting, marketplace, chef demonstrations and workshops, and of course, the World Championship Grape Stomp and much more.

Make plans to join us and taste the best of Sonoma County!

 


























BEST HOTELS IN THE WORLD - #38 FARMHOUSE INN, SONOMA COUNTY

  
  
  
World's Best Awards Travel & Leisure


How on Earth do things like this happen?  #38 on the Best Hotels in the World List and #3 Best Inn in the United States? We live and work here so we do know Farmhouse Inn is a very special place but pretty small in the grand scheme of things.  We just hide here in the middle of nowhere (but 10 minutes from everywhere) doing our thing; which much be pretty good because Travel & Leisure readers noticed and voted for us as being one of the best.




We know our guests love us but the questionaire from Travel & Leisure did take time and effort to fill out.  Thanks to all of you who voted for us and now that we are on the list we want to stay there.  So guess what...next year we are going to ask you to vote for us again!

 





A SNEAK PEAK FROM FARMHOUSE INN SERVER/WRITER ROB LOUGHRAN

  
  
  
Rob Loughran, Author


Farmhouse Inn Fiction
or Meat is Always on Our Menu 

   by   

Rob Loughran

      There’s a New Yorker cartoon where a bejeweled lady-about-town is on her cellphone in an upscale restaurant. The caption is, “You’ve got to get down here, Marge. The waiter is really a waiter.”

   
      It is a time-honored cliché that all waiters have day jobs. This is true at the Farmhouse Inn also. Your Farmhouse Restaurant server tonight, during the day, was either a winemaker (Sonoma Wine Country is full of them), a veterinarian’s assistant (our resident healer), a master gardener(few of those on staff too) , or even a published writer. 

                                   
                       
                  I'm the writer.

    Time-honored clichés also abound in the writing game, most prominently: Write what you know and, after working here for the last six years, I know the Farmhouse.  So, of course the restaurant—barely disguised as The Green Frog Cafe—has appeared in my last two novels.

                                                                                                                                                                   
From Tantric Zoo:

      Seven miles west of Santa Rosa, CA and two miles from the town of Forestville the Green Frog Café looked like a fresh-baked yellow-and-white layer cake someone had placed carefully in the middle of a redwood forest. “What an odd location,” thought Bud, “for a restaurant. No foot traffic. No discernible parking.” He maneuvered his car between two redwood trees and crunched through the leaf-litter to the front steps of the farmhouse-turned-restaurant. The white-trimmed, egg-yolk colored front door had a sign written in calligraphy:


     The Green Frog Café
     Vegetarian Cuisine
     HOURS 6:30 – 8:30 Weds – Sun
    
Reservations Required
All Misbehaved Children Will Be Given
a Double Espresso and a Puppy

  
      Bud smiled and knocked.

      No answer.

      He walked around the old, but adoringly maintained two-story farmhouse. A pea-gravel path led around the building through beds of veggies and herbs. Staked tomatoes looked wiry and wilted but held bright late season fruit: red, orange, yellow. Basil and rosemary; oregano and Italian parsley grew profusely, almost wild. Plants Bud didn’t recognize grew in raised beds and hung from baskets and window boxes. Bud weaved through the patchwork garden to the back of the restaurant and a concrete slab with multicolored recycling bins. He walked up three steps and knocked on a screendoor, “Hello?”

   
      No answer.

      Bud opened the door and heard muted country music and the “snick snick” of someone chopping on a cutting board. He walked past a dishwashing station and marveled at how immaculate and orderly the dishracks, glasses, and plates were stacked. He entered an impossibly small kitchen and saw that the “snick snick” came from a woman chopping zucchini. Years in a kitchen had taught Bud never to approach anyone with a knife from behind so he walked through the kitchen and waved his right hand to get her attention. She finished dissecting the zucchini and said, “Yes?”

 
      She wore faded blue jeans and dayglo green Adidas running shoes; a white tanktop and a black apron with red and green apple cores. Short, thick reddish-brown hair framed her face.

     “Delivery?” she asked.

     “Comically laconic, whenever possible,” said Bud.

            ________________________________


     The Farmhouse’s interior gets a bit more action in this year’s release Beautiful Lies

    “You’ll love this place,” said Darren.

    “But it’s a vegetarian joint,” said Colin.

    “It’s cool, we had our protein shakes. It’s time for some phyto-nutrients and roughage.” Darren bounded up the front steps of the aged yellow and white farmhouse-turned-restaurant. “Read that sign. It’s hilarious.”

    Colin leaned over and read, in halting English, “The Green Frog Café. Vegetarian Cuisine. Reservations required. All misbehaved children will be given a double espresso and a puppy. That’s funny shit, dude.”

    “The food is so freaking good.”

    “Let’s eat.”

    The boys devoured two salads each—one egg and escarole, the other pear and endive—then had two French onion soups, and two entrées each: polenta lasagna with roasted vegetables and a mushroom cassoulet for Colin; eggplant parmigiana and a spinach and cheese omelet for Darren. Both sipped iced green tea and were quiet, almost shyly reserved, throughout the leisurely and tasty lunch. Darren paid with his American Express card and scribbled in a twenty percent tip. Colin tucked two five-dollar bills beneath the signed charge receipt and said, “I’m sure you left her enough. I always tip extra big. Professional courtesy, you know.”

    Not in the least offended, Darren nodded.

    They were the last to leave the dining room which had been almost filled to capacity. The waitress—her flowered nametag read: Hilary—a nubile, fresh faced, local girl, approached the table and picked up the charge receipt. She pocketed the two fives before she noticed the other tip included in the American Express’ total. She nodded and smiled, then reiterated the question in English that the tractor driving cousin Ramon had articulated in Spanish, “I wonder if they’re gay?”

                _______________________________

   
Fiction is, at least by me, either made up or stolen. I stole the sign about puppies and espresso—I’ve seen it various places—and The Farmhouse restaurant will be strictly vegetarian only over Farmhouse chef, Steve Litke’s cold dead body (copy of meat centric menu here). And, ironically that’s how my next murder mystery begins: With a cold dead body....But not Steve’s, I need my night job.  


      ________________________________ 

Tantric Zoo ( a Bud Warhol Mystery) at Amazon:

http://www.amazon.com/Tantric-Zoo-Warhol-Mystery-Mysteries/dp/1482611120/ref=sr_1_4?s=books&ie=UTF8&qid=1373681047&sr=1-4 

 



























INTRODUCING THE GARDEN BOSS AT SONOMA'S FARMHOUSE INN

  
  
  
Jana, Farmhouse Inn Gardener

      Jana Mariposa Muhar,  Garden Boss at Farmhouse Inn

We just had the Resorts and Blooms Garden Tour for charity this weekend and Jana was out conducting tours of the property and answering the visitor's questions all day. We had put signage all around the property to help guests with identification but there is no way we can include everything on a sign.  We thought it was a great time to introduce her and share some information about the Farmhouse Inn gardens.


Our guests here at Farmhouse seem to get a lot of enjoyment out of Jana's efforts in the gardens.  Between the California climate and some things very unfamiliar to our out of state or even out of the country visitors we get a lot of questions about the gardens.  Every morning walking back towards the office we run into guests enjoying a beautiful Sonoma morning in our gardens, cameras (phones) clicking away, and lots of questions... 


"What is that bush that looks like it is full of strawberries?"  (Strawberry tree- Arbutus Marina- The fruit is edible with a flavor likened to a mixture of kiwi fruit and strawberry but as with the fruit of the common strawberry tree, Arbutus unedo, the texture is gritty. It is a good habitat planting, as both birds and bees enjoy the tree, the former feeding on the fruit, and the latter on the nectar.) "What do you do when the deer come?" (Nothing- they were here first and we try to plant enough for everybody).  "What is that fast little birdie with the fluorescent pink head?" (Crazy hummingbirds- we have 4 species that visit the property and that one is a male Anna's).  "What was that thing that looked like a turkey on my patio this morning?" (It was a wild turkey, of course.) 

The Farmhouse gardens include ornamental, culinary, habitat, and native plant gardens employing exclusively organic practices to create habitat that is attractive and safe for birds, honeybees, frogs, lizards, native pollinators, and many other little-noticed critters. You can pick up a map with plant lists at the Concierge desk.  But let's just take a little tour of a bit of the gardens: 


The entry garden on the North side of the restaurant is planted with shrubs and perennials that will be supplemented seasonally to be blooming and lovely all year long.  Along the walkway are planted Camellias, Daffodils, Tritelia, Hellebores, Primulas (3 species), and Pulmonaria blooming in Winter/early Spring, followed by Hydrangeas, Viburnums, Hostas, Rhododendron, Foxgloves, Francoa, and Fuchsias, carpeted with the lovely native Redwood Sorrel (Oxalis oregona), evergreen and blooming in late Spring.  Serbian Bellflower, Campanula poscharskyana takes over blooming after the Redwood Sorrel, and the Oak Leaf Hydrangea also provides Autumn color, along with the delicate Japanese Anemones.  Western Sword Fern (Polystichum munitum) and Giant Chain Fern (Woodwardia fimbriata), both California natives, make a strong architectural backdrop.   Our European Bay is to the West side of the stairs.

Along the driveway are the reliable Common Myrtle (Myrtus communis), Shasta Daisies, Mexican Mock Orange (Choisya ternata), and our native Mock Orange (Philadelphus lewisii);  Red Penstemons (‘Firebird’ and ‘Red Phoenix’), Cape Fuchsia(Phygelius), Physostegia, Foxgloves, and Columbines make this area a Hummingbird Resort spot.  Next year the Peonies should be established and blooming along with the stunning Oriental Poppies, Ranunculus, and Dahlias.  The fragrance of the Star Jasmine is quite pronounced and delightful on warm evenings as is the Mock Orange with a lovely orange blossom scent when it blooms.

And on to the Spa Shade Garden:






SONOMA WINE COUNTRY FROM 2 WHEELS- AMGEN, GRANFONDO, AND YOU

  
  
  
Biking wine country style


The Amgen Tour of California ends...the grand finish...in Santa Rosa this Sunday. The race started last Sunday down in Escondido, Southern California. With all the attention on the race and all things cycling we thought we would share some of the magic of Sonoma wine country from 2 wheels.

Sonoma County has been getting quite a name for itself in the cycling world. This year the last stage of the Amgen Tour of California starts in San Francisco and ends in Santa Rosa this Sunday. 

 
Levi's GranFondo is October 5th with over 7,000 bikers participating, and the Vineman Triathalon events in July bring the athletes out in droves. With our rolling landscapes (one guest said it was like a picture postcard around every turn) two-wheeled wine country adventures can really help burn off some of those extra calories you might consume from wine tasting and dining at our amazing restaurants. (I promise you Chef Steve does not pay attention to calories when he cooks for you.) Biking along the Russian River throughout Sonoma County is an incredible way to enjoy the wine country.

 

Our friend Dave, over at Adventures in Cycling , has created custom tours (something for all levels of cycling expertise) for the guests of Farmhouse Inn interested in cycling the county. Here are a few examples and some pictures of some of our guests (and new friends) enjoying the wine country.

  • The Pinot Cycling Tour....We start our ride from The Farmhouse Inn, riding up Westside road through the Russian River Valley visiting our winery partners that specialize in Pinot Noir; Arista, Porter Creek, VML Wineries, for example. The distance we ride is up to the guest, I've had guests ride 12 miles up and 12 miles back. Other guests want to taste more so we ride 6 miles up and 6 miles back. All the tours include a wonderful picnic lunch at a winery, that includes meats, cheeses, salad, and dessert, stops along the way to admire scenery and the vineyards. Tour time 10:00 am to 3:30.

 

  • The Zin/Cab Biking Tour.... We drive up to the Dry Creek Valley (a 15 minute drive) to start our ride. We visit some of our winery partners, Dry Creek Vineyards, barrel tasting at Zichichi Winery, or Lambert Bridge who specialize in Zinfandel and Cabernet. Again the riding distance and number of wine stops is up to you. Riding 15 to 20 miles though Sonoma County we will have time for 3 to 4 tastings. Picnic lunch at one of of our partner wineries. Tour time 9:30 to 3:30.

 

  • The Serious Cyclist Tour.....whether you bring your own bike or want to rent a road bike, we can take you out to ride King's Ridge, Coleman Valley Road to the ocean, or set up a 50 mile flat loop- all part of Levi's famous GranFondo. A great day / ride is to ride from the Farmhouse Inn over to Occidental, across Coleman Valley Road to the Sonoma Coast, then north up HWY 1 to the Russian River, turn inland along the Russian River ending our ride at Armstrong Redwoods for a BBQ lunch.

 

  • Easy Bike Ride Guests depart the Farmhouse Inn and we drive over to Graton to the Joe Rodota Trail, part of the West County Trail ,we ride for an hour or so, stop at Taft Street Winery or a couple of the West Sonoma County wineries (optional), when we finish riding we load back in the van and go on to Iron Horse Winery or Armstrong Redwoods for a picnic lunch. This is the perfect ride for the not so aggressive rider that doesn't feel comfortable biking our back roads. Most of the trail is an old railroad bed that has been paved and is completely removed from traffic. You can actually pick up the trail right behind Farmhouse Inn in Forestville and bike all the way to Santa Rosa (about 18 miles) and it is just slightly hilly in a couple of spots.



    So next time you are headed for the wine country...give Farmhouse Inn a call and let's see if we can't include one of Dave's custom tours in your itinerary. Of course, the perfect finish for the day is a glass of wine out by the pool or how about a spa treatment at the Farmhouse Spa to finish off the day!
















FARMHOUSE INN BRINGS A LITTLE SONOMA SPRINGTIME TO NEW YORK

  
  
  
Farmhouse at James Beard, New York

Guest Post from our illustrious leader and Farmhouse Inn owner, Catherine Bartolomei

We were so pleased to be invited to host a dinner at the oh-so-famous James Beard House in New York City on April 16th.   Steve, our chef, decided it would be perfect to bring Sonoma County spring to New York.  So we did- and it happened to be the most beautiful spring-like week we'd ever experienced in the city.  Going to James Beard, it turns out, is a lot of work.  At least for our team it was, for Joe and I it was basically just great fun... 

                Joe, Chef Steve, Catherine, Pattie, Neils

Once the menu was decided, the team was assembled. 
We brought Chef Steve, Sous Chef, Neils Corsten, Pastry Chef, Pattie Taan and our Wine Director, Geoff Kruth MS.  The logistics for preparing a meal at the James Beard House are somewhat daunting- so favors were called in, new friends were made, hotels and flights booked, and a transportation expert was hired... 
The produce and meat flew in with the chefs.  Joe and I took another flight entirely... And we all converged, two days before the dinner.  They worked. We played (Joe and I both brought our spouses and our eight year olds- my daughter, his son), and then all met up at Le Bernadin for dinner the night before James Beard. 



 

 

The evening at James Beard was truly spectacular.  We were joined by old friends in the city and loads of new friends.  The event was a sell-out- which makes for a lovely, cozy time.  Geoff brought some spectacular wines from some of our very best friends, and included our own Lost & Found Pinot Noir in the mix.  The food really was superb.  From the four different amuse offerings that included charred octopus and spring pea soup, to the stunning duo of beef and pork belly with sea scallop.  Pattie outdid herself with a clementine veil over an olive oil cake with meyer lemon mousse.  Geoff's pairings were spot on and we can't thank our Sonoma wine country friends enough for their participation.  From single-vineyard Vermentino from Ryme to Iron Horse's Wedding Cuvee sparkling wine, the whole evening was a smash. 

The menu follows...try not to drool.

__________________________________________________________________________

 MENU

Luxury Sonoma at the James Beard House ~ April 16th, 2013

Key Players: Owners, siblings Catherine and Joe Bartolomei, Executive Chef Steve Litke, Sous Chef Neil Corsten, Pastry Chef Pattie Taan, Wine Director Geoff Kruth, M.S.

 

HORS D'OEVRES

Octopus with Chorizo and Potatoes
Chilled Pea Soup with Minted Sea Scallops
Cold-Smoked Salmon Terrine with Spring Pea Pancake
House-Smoked Liberty Duck Breast with Plum Wine Sauce

Iron Horse Wedding Cuvée NV

 

DINNER

Ahi Tuna Tataki with Early Spring Vegetables and Wasabi–Citrus Emulsion

Ryme Las Brisas Vineyard Hers Vermentino 2011

Farmhouse-Cured Pork Belly and Seared Scallop with Cardamom–Carrot Purée and Pork Caramel

Wind Gap Windsor Oaks Vineyard Pinot Gris 2011

Devil’s Gulch Farmstead Rabbit Trio Trio;  Applewood-Smoked Bacon–Wrapped Loin, Roasted Rack, and Leg Confit with Whole-Grain Mustard Sauce

Lost and Found Winery Pinot Noir 2010

Beef Duo; Zinfandel-Braised Short Ribs and Seared Tenderloin with Bone Marrow–Mushroom Butter, Horseradish-Braised Cabbage, and Spring Vegetable Farro

Arnot-Roberts North Coast Syrah 2011

DESSERT

Sonoma County Olive Oil Cake with Meyer Lemon Mousse, Clementine Veil, Tangerine Basil Sorbet, and Candied Kumquats

________________________________________________________________________________



The menu included this enticing blurb to tempt those New Yorkers to make a trip to Farmhouse and the wine country.

"Located in the stunning Russian River Valley region of Sonoma County’s famed wine country, Farmhouse Inn& Restaurant is a rural sanctuary that represents the finest level of lodging, dining and spa, where eighteen sublime guest rooms and suites, a farm-fresh Michelin one star restaurant, and seasonal body treatments come together in one unforgettable experience. Surrounded by world-class vineyards, the six-acre property is anchored by an elegant, restored 1873 weatherboard farmhouse that houses the famed Farmhouse Restaurant, presided over by Executive Chef Steve Litke and Sonoma’s only Master Sommelier, Geoff Kruth. Dotted throughout are the beautifully appointed cottage and barn accommodations that each boast fireplaces, large tubs, steam showers or saunas, luxurious bedding and modern amenities. Farmhouse also features a tranquil landscaped pool, full service spa, kitchen and cutting gardens and ample outdoor lounge areas for sophisticated relaxation. Arriving at Farmhouse, guests are immediately transported into a gracious country lifestyle and can expect warm, seasoned hospitality and memorable personal encounters. Owned by siblings Joe and Catherine Bartolomei whose family has farmed in the area for five generations, Farmhouse has evolved from a lifetime of shared family traditions that center round the rhythms of nature."

 

                                  Farmhouse kids take New York

Following the dinner guests were given some time to ask our chefs about the meal, items we featured and the wines.  Chef's explanation of the 2 day soak he does for the pork belly stunned some diners and Pattie's technique for creating the clementine veil was a big topic.  All guests were invited to visit at Farmhouse to experience wine country in wine country, but we couldn't have been more delighted to have been to have brought spring to NYC on the most beautiful week of the year.  



Says Steve, "It was exciting enough just to be in NYC but to do a meal at the Beard House is at the top of every chef's bucket list, as it was mine. What amazing energy the city has."  New York, it was a pleasure and we can't wait to come back again.


























10 (more) OF THE 100 BEST WAYS TO SEE SONOMA COUNTY

  
  
  

There are countless ways to see the beautiful Sonoma Wine Country- most of them require a thirst for some of the best wines in the world, a hunger for great eats and appreciation for the simple marriage between country and chic.  "Sonomads" are those who embrace the wanderlust of Sonoma County, and no one knows more about that than our Farmhouse Inn Concierge team.  As your personal concierges, we're always seeking out the most exciting, exquisite and extravagant ways to get out and explore Sonoma Wine Country!

 

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