V. Sattui Winery Archives - V. Sattui Winery

Hidden Gems: Staff Spotlight on Kat Zide

When it comes to exceptional employees, V. Sattui Winery has the propensity to find “hidden gems” among our staff. Meet Kat Zide, Assistant Cheesemonger of the V. Sattui Deli… AND chocolatier extraordinaire! Hired in July of 2020, Kat has been bringing her special touch of brilliance to the deli and kitchen offerings. More recently, she has started showing off some of her other skills to the benefit of every sweet tooth that walks through our door. We took some time to get to know this “hidden gem” a bit more personally.

Where are you from originally?

I’m from Palmdale; the high desert area just northeast of Los Angeles. My parents started in Van Nuys, then moved us up to Palmdale. I was fortunate enough to move up here to attend the Culinary Institute of American (CIA). I really didn’t want to go back down to southern California and stayed up here.  Now everyone comes to visit me! It’s nice because it’s far enough, but not too far.

When you went to the CIA, did you already know you wanted to work with pastries, baking, and chocolates?

I knew I wanted to do pastries just because I had helped my cousin, who’s a chef, with savory food and I was like, “Not my thing.” But I didn’t really know I wanted to do chocolate until the second year of my schooling.  At first, you’re doing a little bit of everything. But then I had an externship – where you work somewhere and then come back to the school to finish your program – and they started having me do chocolate stuff, and I was really inspired. After that, I was like “Hey, I wanna do more chocolate!” I came back to school and started working with the chocolatier at the CIA as a student worker. It [chocolate] kind of just wiggled its way into my life and I had a knack for it, so it worked.

That’s fantastic! Seriously, how much more fun can you have than working with chocolate?

You can’t! You get paid to finger paint with the chocolate, you smell like chocolate.  There’s always something to do in chocolate – not just chocolate truffles. There’s bark, there’s fudge, there’s caramel… there are so many more avenues with just steps and steps of improvement that I see for myself.

I heard you were at Kollar Chocolates [in Yountville] before coming to V. Sattui. Did you go to Kollar right after graduating from the CIA?

No, I ended up first working at the school. The chocolatier at the time had left before I graduated, so as a student I had taken over the chocolate program. Then after I graduated, I stayed for about a year and a half longer. When I found I had learned as much as I could from myself, I went to Kollar. I had a friend who worked there at the time and asked them if they needed any help.

I was at Kollar for about six years; I was a sous chef and helping with everything; not just sous cheffing but with the front of house as well – you know how it goes.

Indeed.  Especially in a small business. I’ve been to Kollar… and it’s small!

It’s so tiny, and there is SO MUCH production that happens in that kitchen! I am very grateful for everything I learned there. The great thing about working there, and it being a small business, was you didn’t just learn about the kitchen, you learned business. It truly was like a class in business AND chocolate production.

How did you end up coming to V. Sattui Winery?

Well, the pandemic happened. I was talking with [Event Operations Manager] Virginia, and she had mentioned three or four months previously that V. Sattui was looking for a cheesemonger. Back then, I was like, “Oh, that’s cool.” But after the pandemic happened, she said “Oh yea, we’re still looking for an assistant cheesemonger!” I was like, “OK!”

If I hear something twice, then I’m going to explore that avenue. I can’t ignore an opportunity thrown at me more than once. So now I’m here, and I’m super happy about it!

Tell me more about your cheesemongering. I understand it’s not quite what you had been doing before – so how’s it going?

It’s really good! Like you said, it’s nothing like what I’ve done before, but in a way, cheese is so affiliated with desserts. There are always dessert courses of cheese and something sweet to go with it. I love cheese.  I recognized that I absolutely loved it but that I knew very little about it. So, I’ve been super excited to work with [Head Cheesemonger] Keith; not just to learn what cheeses there are and where they come from, but also because of those moments where I think, “Oh my god, I thought I was going to hate this cheese – and I don’t!” Then you learn about the details; little niche categories of cheese, seemingly identical, with subtle differences in this. It’s really fun to discover its similarities to chocolate.  It’s very scientific and they’re both quite similar in that way. I appreciate that a lot.

We’re getting to see some of your chocolatier work in the Marketplace. How did that come about?

I’m really happy to getback into chocolate again.  It’s such a big passion of mine… and I have an awful habit of buying chocolate equipment. Half the stuff I needed I already had just sitting at home, so I’m grateful that Will was able to bring it up and I am able to start creating again.

Now that your chocolate is for sale and on display, tell me a little bit more about it. What inspired the patterns, the designs, the flavors. What makes it special?

The flavors for the wine pairing chocolates were originally a raspberry truffle and a dark chocolate truffle. I love raspberry; that is like my home. I think dark chocolate is a little too intense for raspberry if it’s not controlled appropriately.  Chocolate can be really bitter and it has a way of overpowering flavors that are more subtle and beautiful.  I went with the milk chocolate filling and a little bit of butter just to help with the creaminess. There’s still a little bit of dark chocolate on the outside, but it’s just enough that it doesn’t deter from the milk chocolate. For the design on the raspberry truffle, I like things that reflect what the flavor is inside. It wouldn’t make sense to have blue on there, or orange, or anything like that unless it was for a baby shower or something super custom. So I said, “OK, it says raspberry, this is red.” That way it’s easily identifiable to the customer.

For the dark chocolate truffle, I saw we were offering jarred V. Sattui honey in the marketplace, and there’s an ingredient we use in the chocolate ganache that can be switched out with honey with no problem. You know, like how you can switch brown butter with regular butter just to add a little extra something special. So I did that, and I thought, “That’s a great way to promote TWO products at once!” For the design on that truffle: You know, honey can be so many different shades of amber and gold; so I added gold and amber splatters to reflect the different variances of the honey.

What about the bars of chocolate… the ones with the triangle patterns on them? I love that mold, by the way.

YEA! Chocolate molds are so much fun. I noticed there wasn’t just a straight-up dark chocolate bar being offered, and you know, I’m already working with the chocolate and I already have a bar mold, so why not produce it anyway? Then, you can’t forget the salt!  Everything has to be seasoned. So dark chocolate and salt – we tried it out.  They ended up selling really well, so we’ve been producing more and more.

Are there any other chocolate and/or cheese items you would like to see in the marketplace?

I think it would be fun to expand on the idea of chocolate bars. People have asked about milk chocolate, which we can do easily – like a milk chocolate almond bar.  I’d also like to have chocolate bars that are filled – like a Madeira bar, where you can have Madeira caramel with a Madeira dark chocolate ganache, showing off the different versions of Madeira in a chocolate bar. I think that would be super fun!

Also, not every chocolate is designed to be put on a shelf; it has a shorter lifespan. With Events starting up soon, I think an “a la minute” truffle would be super fun. It’s a really thin chocolate shell that gets filled with fruits or mousse, and a ganache. I think that would be really neat to have; to make a special occasion feel even more special.

And then as far as cheeses go, honestly, Keith is doing an amazing job. He’s always changing things out. I love that we’re bringing in risers, to physically elevate certain cheeses.  It helps the displays pop a lot more. I wouldn’t adjust anything Keith has been doing; he’s doing great.

Is there anything else you want to say about your experience coming to V. Sattui?

I love the community at V. Sattui. Everyone is here to help out.  No one is like, “Oh, that’s not my job.” It’s always, “OK, what can I do to help you out?” That’s so great, and you don’t see that in every place you go. And then it’s fun having all these different groups of guests coming in here. They’re not here just for the wine – while that might be the initial allure – they discover there is a food program here as well that elevates the experience and helps sustain the community, as far as chefs go.  I also think it’s really awesome to have so many house-made items in the Deli as well. I appreciate it all.

 

 

Taste them for yourself!  Guests visiting V. Sattui Winery for a wine tasting are encouraged to upgrade to include Kat’s delicious 2-piece chocolate pairing.  Five-piece chocolate sets and chocolate bars also available for sale in the Marketplace and included in most of our wine & gift basket sets.

Top 5 Wine-of-the-Month Membership Benefits

As one of the longest-running wine clubs in the Napa Valley, V. Sattui’s Wine-of-the-Month Club offers benefits other wineries just can’t match! Our history of providing excellent wines, experiences, and service means our membership speaks for itself.

Here are the Top 5 reasons to become a V. Sattui Wine-of-the-Month member:

1. Flexibility and Variety

Are you a red wine aficionado? Do you prefer sweet wines? Do you age your wine in your cellar, or drink it right away? With over 60 different wines in our robust portfolio, the Wine-of-the-Month Club has something for everyone! Choose from eight different club themes with flexible shipping schedules and quantities to suit your needs and preferences, and additional savings when you add wines to your regular shipments.

2. Discounts and Member-Exclusive Offers

 

Our Wine-of-the-Month members get discounts and offers that no one else can access! Enjoy 20% off case purchases when you re-order any of the wines from the previous two months’ shipments, or 15% 6-bottle purchases of those wines. And you always have access to 15% off case purchases storewide, year-round! Additionally, our dedicated Wine Consultants are available to provide personal assistance with any current offers outside of your regular club shipments, or you can place your orders on our website and automatically redeem your member savings at checkout.

3. Complimentary Tastings at the Winery

You and up to three guests can enjoy complimentary tastings in our member-exclusive Cellar Club, located on the ground floor of our Tuscan-inspired stone winery. Sip through five wines of your choice and taste future vintages of our top-tier wines straight from the barrel! Book your tasting reservation online or call (707) 963-7774 for personal assistance. 

4. Local Partner Discounts

Planning a trip to Napa? Go to our Plan Your Stay page on our website to see all the hotels, transportation companies, restaurants, and activity and adventure companies that partner with us to provide our members with exclusive savings and opportunities! Take advantage of our monthly Featured Partner benefits to get the most out of your membership, or enjoy a night or two in Dario Sattui’s own vacation rental, the Castello Victorian Inn.

5. Connect with Other Members at Events and Online

V. Sattui Winery is famous for its epic parties, but the best – like Lobster Fest – are reserved exclusively for our members. Plus, our monthly “Happy Hours” on Facebook Live give our members a chance to taste through and learn about the wines from their shipment, get updates on the winery, meet other Wine-of-the-Month members, and watch a cooking demonstration of that month’s featured recipe by our Wine & Food Pairing Expert, Marc Golick!

Believe it or not, the V. Sattui Wine-of-the-Month Club offers even more benefits than the five listed above! To enroll yourself or to give a gift membership, please visit our website or call (707) 963-7774 and ask to speak to our Wine Club team. We look forward to making you our newest member!

Top 5 Gifts for the Holidays 2020

The perfect gift is as elusive as it is impactful. It should be sentimental, but not sappy; classy, but not pretentious; personal, but not awkward. It’s a lot to think about! Fortunately, V. Sattui Winery has been specializing in gifting for longer than most Napa wineries have been in existence, and we are here to help! From your Aunt Pam in Miami to your most important client in Chicago, to your best friend from college living in Denver, here are the Top 5 ways to give the gift of V. Sattui this holiday season.

1) Wine & Gift Packs

 

Hand-packed with LOVE, V. Sattui gift sets include artisan foods and logo merchandise paired with hand-selected wines for a perfectly personalized present. Choose from fun and friendly packs like Pass the Mustard and Yay for Gamay!, or focus on pure indulgence with our Pamper-In-Place and Wine Not? boxes. Shop online and select the wine(s) you prefer in each box. With ten themed gift packs to choose from, there is something for everyone! Prefer a different collection of goodies? No problem! Contact kellie@vsattui.com for a truly custom gift to match your budget.

2) Wine Packs

Take the guesswork out of your gifting! Ensure everyone has their favorite dinner wine on-hand with our food-friendly For the Bird and For the Roast 6-packs, or encourage la dolce vita with our After Dinner Holiday Dessert 3-Pack.

We even have the perfect gift for the wine collector in your life – the Cabernet Horizontal 6-pack, featuring all our single-vineyard designate Cabernets from the 2016 vintage, plus our signature Bordeaux blend, the 2016 Paradiso.

3) Personalize it!

 

Add some “WOW” to your wines this year with personalized decals and hangtags that are guaranteed to make an impact. Include your company logo to impress your clients and employees, or add some flair to your gift with fun clipart or a heartfelt message to really bring that holiday cheer into their homes.

4) Virtual V. Sattui Experiences

Even sheltering-in-place, the V. Sattui Experience is never out of reach! Let one of our expert wine educators “edu-tain” you over Zoom and guide you through a palate-pleasing selection of genuine V. Sattui wines, with five different “vino packs” to choose from. Sip and savor with friends and family online, or substitute your company’s holiday party this year with a stay-at-home cooking demonstration or cheese board assembly contest that’s sure to inspire laughter, fun, and plenty of joyful holiday memories.

5) Wine of the Month Club Membership

For the wine lover who has everything… give them something more! The V. Sattui Wine of the Month Club is a wine subscription service unlike any other in the Napa Valley. Choose from six different club levels sure to satisfy even the most discerning palate, with monthly or bi-monthly shipments.

Other benefits include complimentary tastings at the winery (including barrel tastings!), discounts on wine purchases, invitations to member-exclusive events, and more! And just think – each time your giftee opens a new shipment, they’ll be reminded of you.


No matter who you’re sending gifts to this year, V. Sattui Winery is committed to making it easy for you and special for your recipients. Call us at (707) 963-7774 for personalized assistance with your order!

Make it unique. Make it delicious.  Make it memorable.
Make it V. Sattui.

 

 

V. Sattui Staff Spotlight: Q&A with Angie McGoogan

Angie McGoogan – An Artist Discovered

V. Sattui Winery recently discovered the hidden artistic talents of young Angie McGoogan, who wears the title of Administrative Assistant at V. Sattui Winery. Not only is her work thoughtful in concept, but her designs are also brilliant and precise. We are thrilled to have her talents supporting our marketing efforts here at the Winery and look forward to witnessing her flourish on her artistic path.

How did you first start getting into art?

As a kid, I did a lot of drawing. I was featured on ABC7 when I was seven years old when I sent in a picture of the rain. It was a lot of fun. My parents got a VHS tape sent to them, which I think they still have, of that small segment on the news of my drawing. And then in high school, I started doing a lot more drawing, and that’s when I decided I wanted to pursue it a bit more and possibly make a career out of it.

What other art pieces have you done that you’re particularly proud of?

My dad’s published book cover – I painted a picture of him when he was younger for his autobiography, Tales of a Well-Spent Youth. Now, he has a second book about to be released, and I also painted the cover for that one. I’m particularly proud of both cover creations.  Most of my favorite art pieces, though, my parents have adopted. They are hanging around their house so I can see them whenever I want.

I recently illustrated a custom “ThankXmas” card for [V. Sattui’s Outbound Hospitality Manager] Megan, which was a lot of fun. She wanted to combine Thanksgiving and Christmas with a little humor. I was inspired to include a turkey, Santa, and Jesus giving a thumbs up. Yea, it was a lot of fun to do for her.

How would you describe your own art?

I do a lot of cartooning and I’ve always created many abstract designs. I also really enjoy lettering and always have since high school. While not exactly a “graffiti artist,” since I didn’t apply my art to walls, you could describe my lettering as graffiti in style – especially when I was younger.  I have found my designs apply well to cards, invitations, and posters.

How did you come up with the design for the V. Sattui Holiday Barrel?

We received an invitation from the St. Helena Chamber of Commerce to participate in their Holiday Wine Barrel campaign. [Vice President of Marketing] Ali and I threw around some ideas while sourcing one of our own used barrels.

Originally, the barrel design was going to be a plump Santa, but then I was looking through my artbook and I saw an illustration I had done in the past of a snow globe. I thought it would be cool to paint the iconic V. Sattui Winery building inside a snow globe, plus I thought the round shape of the design would work well on a barrel. It took me three working days to paint the barrel – 8 hours every day!

View 2020 St. Helena Holiday Wine Barrel Tour map here.

 

What are your favorite mediums to use?

I love color in general, so I prefer painting and I use a lot of art markers. Regardless of the medium, it’s important to keep my art “me,” in a way. I don’t want to steer away from that too much when it comes to custom designs I do for others, and I think so far I’ve done a pretty good job staying in the style of “me.”

More of Angie’s work can be viewed on her Instagram page, @macsmastery. Custom, commissioned work is also available.

Resiliency – at the Heart of V. Sattui Winery

ENOUGH IS ENOUGH

So much has been taken from us this year and at times it has been outright unbearable. Nevertheless, for all that we have endured, and the list is long, we have survived because that is what we do. Resilience is part of the fabric of our great humanity. Resilience has given us the strength to fight one crisis after another. Resilience has also allowed us to see the greatness in humankind through heroic acts of kindness, compassion, and bravery. Resilience has been our guiding light; our compass as we navigate a world of uncharted waters towards hopefully a new world full of respect and kindness.

We hope you’ll take a moment to watch this heartfelt video capturing the resiliency of our V. Sattui team. From the earth to your glass, we’re in this together – for the long haul.

As the holidays near, now is the time that we take back our lives and begin focusing on restoring our sense of normalcy, reclaiming our traditions, and renewing our spirits. Disruption has been with us for too long; let us look forward and celebrate this joyous season.

RECLAIM, RESTORE, RENEW WITH V. SATTUI THIS HOLIDAY SEASON

The spirit of our Holiday Catalog is to restore and reclaim our traditions. We looked to our historic Hibbard Ranch for inspiration to reclaim our traditions. Through century-old artifacts and reclaimed wood found on our ranch, we showcase our wines through a lens that captures the spirit of a bygone era and brings it forth in a renewed way.

We may not be able to experience the holiday traditions in an exact way of years past, but we build on the past and create new traditions that can be passed on to future generations.

All of us at V. Sattui Winery are thankful that you have chosen our wines to be a part of your family traditions, old and new. We hope our wines will also help renew your spirits and bring happiness to your holiday season.

With warm regards,

 

 

Tom C. Davies,
President

Of Grapes and Love – A story of passion and purpose in the Napa Valley

Written by Nayely De Haro Felix, V. Sattui Laboratory Technician

From a very young age, my family cultivated in me a passion for agriculture and winemaking. Though I was born in the Napa Valley, my parents decided to move us to Zacatecas, Mexico when I was one year old with the intention of introducing me to family members and allow me to experience my first years of life on the family farms and orchards. As a toddler, my mother and grandfather would take me to the peach and plum orchards every summer to witness the bountiful harvest. I was immediately captivated by the bustling of the people, the smell of ripe stone fruit, and the sweet taste of freshly picked fruit.

My curiosity and love of farming continued to grow once we returned to Napa several years later. My mother worked as a Cellar Lead on the winemaking team for Robert Mondavi Winery when I was about six years old, and I loved to visit her at work. I remember being on the production floor during harvest, smelling the sweet doughy yeast actively bubbling in preparation for inoculation. When my mother witnessed my joy and interest, she enthusiastically shared her passion for fine winemaking with me.

A few years later, my sixth-grade class took a field trip to Napa Valley College. Dr. Stephen Krebs, the program coordinator for the Viticulture and Winery Technology Department, asked us to taste the grapes he had spread out on a table and evaluate the sweetness levels. I proudly raised my hand and responded that the grapes were at twenty-four brix and ready to be harvested, much to the amazement of himself and the other students. That was the moment I knew I wanted to be a winemaker when I got older. I told him I would be back to take his classes someday. It took a few years, but eventually, I did take his classes as a college student.

In the Spring of 2012, I applied to work at V. Sattui Winery. There were no positions open in production at the time, so I opted to work in the deli and register room, but I persisted in my goal to become part of their winemaking team. I would go into production before work or during breaks to meet the winemakers and production staff, letting them know about my interests and my fascination with wine. By that fall, the Director of Winemaking, Brooks Painter, offered me a harvest internship.

The first few tons of grapes arrived early on an August morning, and the emotions and passion I felt at my grandfather’s orchard as a child came fluttering back. Eventually, my hard work and dedication allowed me to land a job as Laboratory Technician at V. Sattui.

As exciting as my journey into winemaking had been, an even bigger change was on the horizon. On a rainy Sunday afternoon in 2017, I met a charming stranger named Robert as we were running towards a winery to take shelter from the rain and enjoy a glass of wine. I was immediately drawn to his alluring eyes, polite manners, and sweet smile. We began conversing, and I found out he was only in Napa for that night. He had been working on a tugboat for the past month, coming from Hawaii to San Francisco where the boat had anchored that day. The next day he would be on his way home to Long Beach in southern California. Although I was disillusioned that he was leaving, I decided to get to know him and enjoy the evening.

We talked about how we had both recently renounced our long-term relationships, and to our surprise, we had both planned solo trips to Iceland because we couldn’t find adventurous friends to explore the world with. Robert tried to impress me by telling me he had planned to get his scuba diving certification to dive the Silfra rift in Iceland. Little did he know, I was an avid scuba diver and had already booked my Silfra dive. I was also planning on getting an advanced certification in the Mediterranean waters off the coast of Spain after I left Iceland. I jokingly invited him to join me on the last half of my trip where I would travel to Spain and Portugal.

The more time we spent together, the more desire I had for the night to linger on. Alas, I had to face the uncomfortable reality that he would be hundreds of miles away the following day. Our evening came to an end with a sweet kiss under the stars and rain.

Two days later, I was surprised to receive a message from him asking what my plans were for the weekend. He wanted to travel back to Napa to see me! We spent a weekend together in San Francisco, and I realized I had never felt such an intense connection with another person as I did with this sophisticated, well-mannered man. When he asked me to fly down to spend Valentine’s Day weekend with him, I didn’t hesitate to say yes. Two weeks later I was there.

When I arrived in Southern California, Robert and I went for a walk along the beach on a clear starry night. I had heard many clichés about love at first sight, and I had always thought they were nonsense, until he turned towards me, gently held me in his arms, and asked me to be his girlfriend. At that moment, I wasn’t thinking about how we were going to make it work living on opposite ends of the state. The only thought in my mind was about how amazing it felt to be tenderly cherished.

For the next few months, we would call each other constantly and fly to meet one another whenever an opportunity presented itself. During that time, Robert told me his last relationship ended due in part to his previous partner not being supportive of his career. Working as a chief mate on a tugboat required him to take journeys across oceans, which meant he’d spend weeks away from home. My own relationship had ended for a variety of reasons, but a major factor was that they didn’t support my dreams and goals. Robert and I vowed to uplift and support one another’s aspirations – just as I would be supportive of his career goals and respect his occupational requirements, he would be supportive of my career and education objectives. We first said “I love you” surrounded by oak trees and grapevines at V. Sattui’s Hibbard Ranch Vineyard on Mt. Veeder.

After our separate trips to Iceland, Robert and I met in Spain. What had started as a joke had become a reality. We traveled through Spain and Portugal for a month, just like we had talked about on the day we met. The adventure brought us closer together, and we really got to know one another and about how we dealt with stressful situations – lost luggage, missed tours, and language barriers. But there were extraordinary moments as well, like when we explored the depths of the Mediterranean ocean holding each other’s hands while scuba diving.

It was difficult to return home after our wonderful journey in Europe. I daydreamed about him living closer as it was so difficult to be apart! But when he came to visit for the Fourth of July, he had a surprise for me – an appointment with a realtor. I thought he was joking until we arrived at a real estate office! During his time away, he had been looking at homes online and making calls. It was his way of showing me how much he loved me. He was willing to leave his hometown, family, and friends to be with me. That same day we looked at three homes. He made an offer on one, and by September 2017, we were moving in together!

It felt surreal to be moving out of my parents’ home and moving in with this wonderful man I had known for only months. At the same time, everything felt so flawless, like it was meant to be. There were a lot of changes that came with this big move. For the first time, I was in an adult relationship. I was in a relationship where my significant other cared about me. He encouraged me. He respected me. He made my happiness a priority as I did his. For the first time, I loved and was loved. The universe that conspired to help us find one another put us through a whirlwind of emotions, adventures, and one magical journey that still goes on.

This past spring, I graduated from Napa Valley College with an A.S. degree in Winemaking and Viticulture, as well as an A.S. degree in Wine Marketing and Sales. This fall, I will be studying at France’s prestigious Bordeaux Sciences Agro to complete my bachelor’s degree in Viticulture and Enology.

And best of all, Robert and I just eloped in mid-July, saying “I do” amidst the same vines and trees where we first said “I love you” at Hibbard Ranch Vineyard. The only people present were my sister Valeria, who got ordained a day before to perform our ceremony, my mom Benita, and Jason Moravec, our winemaker, along with his wife Sasha and their baby Zoe, who were our witnesses. Working together at V. Sattui has brought us so close together, we’ve become a family. I was a witness at Jason and Sasha’s wedding, and a few years later, they became ours.

The enthusiasm I had for winemaking as a child has only grown with each harvest. My desire to learn gets stronger every day. I am excited to see what happens next – in my career, in love, in my passions – and I can’t wait to see where the next adventure takes me!

Small Things Brought Together – V. Sattui in the Time of a Pandemic

One of the hardest days in recent memory was the day we shut down due to COVID-19.

Everything happened so quickly. We went from going full-steam ahead – planning for upcoming weddings, preparing for Lobster Fest, and starting to hire for the busy season – to completely closing our tasting room and grounds, canceling or postponing all events, and transitioning into an online-and-phone-only business model for the foreseeable future…. within a week and a half. We were fortunate to be categorized as an “essential business” (because the grapes keep growing regardless of what else is going on in the world), but though we have kept the gears turning, this transition came with massive changes in how our business operates.

Instead of conducting tastings in person, we started offering “La Vita del Vino” private virtual tastings, where we ship pre-selected packs to all participants and then guide them through a tasting over Zoom.

Instead of welcoming guests to our grounds and making those personal connections face-to-face, we began doing Facebook Live Happy Hours on Fridays at 3 PM PST to stay in touch with our fans and continue to provide the fun, friendly vibe that we’re known for.

Instead of selling wine and food to visitors on-site, we set up never-before-seen shipping savings and wine discounts on the website and through our Outbound Hospitality department to make it as easy as possible for our customers to enjoy V. Sattui at home.

Instead of letting go of all the staff whose departments were no longer operating, our existing employees stepped up to take on challenges outside their comfort zones (and job descriptions) to help the winery: Our Director of Winery Events and our Director of Weddings and Event Management became customer service reps to help the admin team field the increased calls and provide online assistance through the new chat feature on the website, while still communicating with corporations and engaged couples to reschedule their events for when we reopen; our Staff Accountant and Marketing and Promotions Manager stepped in to help run the Wine Club; our Tasting Room Manager utilized his construction roots to strip and re-stain the entire Tasting Room with the help of some of his team; our Tour Manager and Event Operations Manager went to the phones and began calling out for wine sales; furloughed staff came back to work our bottling line (with full masks and gloves to ensure the safety of themselves and our product); and our support staff – who would normally be packing to-go orders in the stock room – built and varnished brand new picnic tables and made a multitude of improvements around the grounds.

Wedding Director Alison Janigian rocking online chat and customer service while on hold with weddings.
Wedding Director Alison Janigian rocking online chat and customer service while on hold with weddings.
Group Events Director Monica Flick fielding customer service calls, online chat, and assisting with Futures.
Group Events Director Monica Flick fielding customer service calls, online chat, and assisting with Futures.

Even our President, Tom Davies, got his first weekend off in decades because there was no one here for him to greet and host.

Through it all, we watched the rest of the world try to cope with the same hardships. Between the shutdowns, the layoffs, the shelter-in-place orders, the tears, the reorganizations, the personal struggles, and adjusting to the “new normal” that happened in the blink of an eye… we also saw the best of people – we have been humbled and inspired by our friends, family, and fans who have proven that in times of need, they are here for us. We could not be more grateful for the outpouring of support we’ve received since mid-March and we continue to appreciate all the love that’s been shown to us.

As other organizations have reached out asking for assistance, we have shared that love and answered the call. Our team has been volunteering to do deliveries for Meals on Wheels throughout the Napa Valley, bringing much-needed food to some of the most vulnerable members of our community. We have also donated lunches to COVID-testers working at the Veteran’s Home in Yountville. And as other opportunities to give back arise, we continue to expand our outreach and do what we can to help our neighbors and friends during these unsettling times.

We are now entering the third month since the shutdown, cautiously optimistic as we slowly open different parts of the winery as conditions allow.  We started offering wine pick-ups and “food to go” from our Food Truck in early May and have graduated to opening the Deli & Marketplace for food and wine sales (check our website for the most current hours of operation) – with appropriate safety measures in place, of course. However, with little idea of when we will be able to reopen for tastings and events, we continue to take this crisis day-by-day, as does everyone else.

We are more “in the same boat” with the rest of the world than ever before, and though these difficult circumstances continue to test our patience, resolve, and grit – we are so proud of our community, our staff, our incredibly loyal customers, and the people who continue to put their lives at risk to support those who need it. As Vincent Van Gogh said, “Great things are done by a series of small things brought together.” We will continue to strive for great things through the small actions of helping each other, being flexible, having compassion… and drinking a glass of wine at the end of the day. Until this pandemic is behind us, we wish everyone good health, and look forward to seeing you back at the winery soon!

I’ve Got 99 Problems… but a Bitchin’ Cab Ain’t One!

You’ve heard it before, from everyone: “Cabernet is the king of varietals in the Napa Valley!” Yes, we know.

And it’s true – some of the best Cabernets in the world have been grown and produced right here in this miraculous 30-mile sliver of land between the Mayacamas and Vaca mountain ranges. Where exactly the right soils and climates came together to create one of the most impressive wine-growing regions on Earth.

Don’t get us wrong, there isn’t anything we love more than a beautiful, well-crafted Cabernet – it’s art in a glass, after all. However, there’s a pervasive idea that quality Cabernets must be experienced in some garishly ostentatious tasting room or cave. Where the furnishings cost more than a modern college education (which many of us are still paying off, btw), and a semi-retired Boomer named Milton or Karen waxes poetic about the terroir and the blend and the aging that makes the wine so exquisite, using contradictory terms to highlight the unfathomable virtuosity of the winemaker (“It’s masculine, yet feminine! Brash, yet soft-spoken!”) – it all gets a little… pretentious.

There, we said it.

Look, at V. Sattui Winery, we know and love our wine, yet even with something as commanding and delicious as Napa Valley Cabernet, we prefer to keep it a little more down to Earth. A little more BLAM and a little less je ne sais quoi. We know the elements that come together in an incredible wine work in harmony to create a story – a snapshot of a time, a place, and a history. Regardless of whether you’re “supposed” to smell toasted leather baked in brie on the nose, or taste olallieberry liquor upon the long, lingering finish, at the end of the day – it’s wine. It tastes good. It can get you buzzed. It’s meant to be enjoyed with company.

So sit back and relax, because we want to tell you about four of our favorite Cabernets that set the standard for perfectly made wines (we’re not just saying that either. These wines get rated just as highly by professional wine critics as the “ephemeral yet robust” ones.). Plus, they don’t require a dress code or a $3,000 decanter to enjoy.

They’re Big. They’re Bold. And They’re BITCHIN’.

PRESTON VINEYARD CABERNET SAUVIGNON

94 Points and Gold – American Fine Wine Competition

Gold Medal – SF Chronicle Wine Competition

91 Points – Monterey Wine Competition

90 Points – Critics Challenge Int’l Wine Competition

90 Points – San Francisco Int’l Wine Competition

92 Points – Sommelier Challenge

90 Points – Wine Enthusiast

(See? Told you the critics love our stuff.)

Our very first single-vineyard designate wine came from this illustrious 28-acre vineyard in Rutherford in 1976. That’s right…the same year as the famous Judgement of Paris that put Napa Valley wines on the map (if you’re not familiar with the story, check out the NPR article here for the best, most accurate telling…or check out the movie Bottleshock for the Hollywood-ized not-completely-accurate-but-very-entertaining version with Alan Rickman, Bill Pullman, and Chris Pine).

The current release of this noteworthy Cabernet was harvested in 2015, which was the last year of the drought in California (2012-2015). Because of that, yields in the vineyard were low but the quality of the fruit was incredibly good, giving this wine an impressive amount of potency and complexity in addition to the beautiful layers and flavors imparted by the terroir of this exquisite location. Wedged between Highway 29 and the Napa River, this Rutherford vineyard contains alluvial soils washed down over millennia from Mount St. John creating a unique layering of weathered rock and gravel mixed with clay. The vines are over 40 years old, contributing to the deep, ruby-black color and delectable richness in this flagship Cabernet, with earthy tobacco, refined blackberry notes, and sculpted tannins that cling to your tongue.

For us, this is the perfect “impress your in-laws” wine – you can use all the big, flowery words if you want to, but the most important thing is that it will pair beautifully with any grilled red meat or grilled Portobello mushrooms if you’re not the meat-eating type.

MT. VEEDER Estate CABERNET SAUVIGNON

Best of Class & 93 Points & Gold – Los Angeles International Wine Competition

93 Points – James Suckling

92 Points and 2 puffs – Connoisseurs’ Guide

92 Points – CA Grapevine

91 Points & Gold – Monterey Wine Competition

90 Points – Wine Enthusiast

Double Gold – SF Chronicle Wine Competition

Gold – SF Int’l Wine Competition

The struggle is REAL when it comes to making mountain-grown wines.

It’s tough on the growers: the vines are difficult to plant and difficult to farm; the yields are much lower than a typical vineyard; the growing season is often considerably longer due to warmer nights and cooler days, which means more time tending to the plants. It’s tough on the vines, too!  As elevation increases, sunlight becomes more concentrated and the grapes develop a deeper pigment; they mature and ripen slowly because they are above the fog line and get earlier sun; and the rocky soils provide just enough nutrients to survive, and little more. Because of all the added stress, fruit from this appellation produces a wine with greater intensity of flavors and aromas – more depth, more notes, more balance, more structure and complexity…with mountain grapes, you just get MORE.

On top of the enhanced flavors and textures, mountain wine is heathier – there is growing evidence that red wines grown at higher elevations possess more antioxidants like resveratrol, a naturally-occurring polyphenol antioxidant that the plant produces in response to natural UV-sunlight (that’s right, we just hit you with some science!).

We think our Mt. Veeder Cabernet is one of the best Cabs in Napa – it’s delicious, it’s healthy, and it’s a testament to the expertise and dedication of our vineyard workers! And once again – the critics agree.

VITTORIO’S VINEYARD Estate CABERNET SAUVIGNON

90 Points & Gold – Winemaker Challenge

91 Points – CA Grapevine

90 Points & Gold – Monterey Wine Competition

91 Points & 2 Puffs – Connoisseurs’ Guide

There’s no place like home! And you can’t get much closer to home than Vittorio’s Vineyard, which is directly adjacent to our winery in St. Helena. Named in honor of Dario Sattui’s great-grandfather, who founded the original V. Sattui Winery in San Francisco’s North Beach neighborhood in 1885, it is our original vineyard property. 

This is often the first Cabernet vineyard that we harvest each year, as the soil is gravelly and well-drained which promotes early ripening. It’s one of our “greenest” estate vineyards as well! We’ve been farming this vineyard organically since 2009, and it was officially certified as “Organically Farmed” by the CCOF in 2012. We’re pretty darn proud of this vineyard and particularly enjoy the luxury of touring it every day, observing its life cycle and sharing the experience with our members and tour guests.

Cabernet from this vineyard, in addition to being sentimental, is downright scrumptious and a wonderful addition to any event or evening! It is more feminine and elegant in its character than our bigger Cabs because the climate in St. Helena is a bit more forgiving on the vines.  Plus, it tastes like cherries and dark chocolate with hints of spicy clove. What’s not to love?!

MORISOLI VINEYARD CABERNET SAUVIGNON

Wine of the Year, Best Cabernet, & 97 Points – Monterey Wine Competition

94 Points & Double Gold – American Fine Wine Competition

94 Points – James Suckling

92 Points – California Grapevine

92 Points – Wine Spectator

91 Points & Gold Medal – Winemaker Challenge

90 Points – Wine Enthusiast

The Morisoli Vineyard Cab holds a spot near and dear to our heart. Since 1994, V. Sattui has been sourcing exceptional fruit from this tiny vineyard, located in the heart of the Rutherford Bench on the western Napa Valley floor. Owned by Gary and Melody Morisoli, it is on-par with other famous nearby vineyards like Inglenook and Scarecrow, and it’s been farmed the same way for five generations; by hand and with old reliable tractors. The oldest section of the Morisoli Vineyard was originally planted in the 1880s, and that section of the vineyard survived prohibition by having its grapes sold for sacramental wine to the Christian Brothers Winery.  Suffice to say, this vineyard has history – and lots of it!

Not only is it historically fascinating, it has consistently produced stellar Cabernets that embody the quintessential flavors and textures of “Rutherford Dust”, a unique characteristic in the wine that is caused by the deeper soils and microclimates in Rutherford which encourage longer growing seasons. This extra time on the vine smooths out the tannins and gives the finished product a powdery “fine dusty tannin” effect with hints of plump cocoa powder. SO MUCH YUM! And there’s more good news: the vineyard is almost entirely organic. No herbicides are ever applied. It’s no wonder that this Fab Cab is often claimed as our employees’ favorite!

As you can see, we adore these big, bold, beauties that tantalize the taste buds and inspire the imagination. They’re enjoyed by well-honed critics and occasional indulgers alike, as well as everyone in between. Most importantly, these wines convey an experience that can only be found in a finely made wine, and especially in Napa Valley Cabernets.

What’s YOUR favorite Bitchin’ V. Sattui Cab?

 

 

Give the Gift of V. Sattui to your Corporate Partners

Sharing wine with friends and family is at the heart of everything we do. The holiday season is no exception. It’s easy to get caught up in the “hustle and bustle” of this time of year, but we here at V. Sattui specialize in corporate holiday gift-giving that makes a lasting impression with timely delivery, easy customization options, and plenty of high-quality, hard-to-find, ready-to-drink wines that are within your budget. Let us make your company’s gifting this year effortless, expressive, and extraordinary! 

Wine as a Corporate Gift

Thank your colleagues, employees, and clients for everything they’ve done for your business throughout the year with a luxurious and heartfelt gift with sentimental roots, deep family ties, and a limited production that can’t be found in stores. What might that be?  V. Sattui wine, of course! With over 60 wines in our portfolio, our selection is sure to satisfy any palate, from a dessert wine lover to a bold Cabernet drinker. Moreover, our gorgeous bottles can be gifted without the need for wrapping. This saves you time and money during a season when both can be in short supply. 

Personalize it

Make your gift stand out from the rest!  Adorn your gift with V. Sattui’s wide variety of customizable products so your gift expresses your sentiments and gratitude.  Gold-bordered stickers beautifully enhance any of our wine bottles with your company logo and will stay on permanently, whether the wine is kept in the cellar, on the table, or in their stocking.

Elegant gift tags allow for longer, personalized notes to impress your most discerning recipients. You can also upgrade your packaging with bottle bags or logo boxes. On top of all these personalization options, we also offer two- and three-bottle gift boxes that are a perfect time-saving solution for an eye-catching and memorable present bedecked with our winery’s unique holiday design and containing a warm letter from our award-winning winemaker, Brooks Painter.  Should you simply wish to include a gift note card with your personal message, we have that too – complimentary with every purchase. 

If shipping wine bottles is an obstacle, we offer gift cards that never expire and can be used on our website, over the phone, or in-person at our winery; we don’t distribute our wines in restaurants or stores, so this is the only way to acquire these beautiful bottles. Your recipients can select the exact wines they want, and can take advantage of our holiday wine specials as well! 

It’s Time to Think Wine

We are dedicated to helping you stay ahead of your corporate holiday gifting this year, ensuring everyone on your “nice” list knows you’re thinking of them! We recommend sending your gifts early (before Thanksgiving) to prevent them from getting lost in the whirlwind of packages that arrive closer to Christmas and New Year. Our expert staff of wine consultants is ready to take your calls and answer your emails. We would love to tell you about our special pricing for corporate orders. You can reach us at (707) 963-7774 or info@vsattui.com. 

All of us here at V. Sattui wish you and yours the happiest of holiday seasons. Cheers!

Harvest and Crush at V. Sattui

September brings the most wonderful (and fruitful) time of the year for us here at V. Sattui. It’s a month that we can finally spend reaping the benefits of all the hard work we put into protecting our land and vines year-round. This year, our first varietal harvested was Muscat from Solano County. The fruit arrived on August 28th and was blessed by Winemaker, Brooks Painter, along with the winemaking team, officially kicking off the 2019 harvest!

Witness V. Sattui Harvest First-Hand

One of the main things that makes a visit to V. Sattui so special is a front-row seat to all of the harvest action. If you arrive early enough throughout the harvest season, you can witness crush and all of the hard work that goes into making your favorite V. Sattui wines! This includes watching as our team loads the press and later in the season, the destemmer. The production staff absolutely loves educating visitors about the production process, so if you come prepared with questions you may walk away with more than just a bottle (or case) of wine from your visit to the winery.  Those choosing to taste wine at any of our wine bars can expect to sample freshly picked fruit from that morning’s harvest.

The best part? Experiencing all of this first-hand is free of charge. There’s no fee to be front and center to this amazing time of year at V. Sattui, so take advantage of Napa Valley in its peak season.

Crush Party at V. Sattui

If you’re looking for even more hands-on harvest action, look no further than our annual Crush Party! On October 5th, go behind the scenes and experience what it’s like to work at a winery. Go back in time and experience an old-fashioned grape stomp, taste wine straight from the barrels, and meet our growers and winemakers. On top of all that action, you’ll have the opportunity to taste over 45 V. Sattui wines, romp around the property from our production-fermentation floor and crush pad to the underground cellars and caves, and Vittorio’s Vineyard and the Vittorio Tasting room. Don’t worry, we wouldn’t think of hosting such an epic event without feeding you! In addition to all the fun that comes along with Crush, a menu of foods from our live-fire Tuscan grill and wood-fired pizza ovens will be provided, along with live music performed by Papa Joe & The New Deal.

Fruit from the 2019 harvest is predicted to be exceptional in quality, taste, and quantity. We look forward to sharing this vintage with you in the future and are excited to see you all at V. Sattui during this fantastic time of year. Visit us soon to experience all the harvest action with a taste of our award-winning wines in hand.

Introducing the 2018 Rutherford Dust-Up & the 2018 VanGone Cabernet Sauvignon

The future of allocated V. Sattui wines

Step into the future with us — We are excited to announce two future additions to the V. Sattui top-tier wine family! Introducing the 2018 Rutherford Dust-Up and the 2018 VanGone Vineyard Cabernet Sauvignons, a pair of gorgeous futures made with fruit from some of Napa Valley’s highest-quality vineyards and available only to V. Sattui’s top-tier members. What makes these wines so special? We’re here to tell you!

2018 Rutherford Dust-Up

 

From the Rutherford AVA comes one of the finest blends of Cabernet, our 2018 Rutherford Dust-Up. Made with fruit from two of the most prized vineyards in the Rutherford viticultural area, this Cabernet boasts the classic, deliciously noticeable “Rutherford dust” characteristics that grapes from this famous AVA are known for. 

On the nose, this wine expresses rich complexity followed by dark fruit flavors and hints of cocoa with a satisfying finish that lasts right into the next sip. Enjoy this wine with a classic steak and vegetable meal, or pair it with dark chocolate for a decadent dessert. We are only producing 168 cases of this beauty, so throw your hat in the ring while you can to taste what’s sure is to be one of the best Cabernets of the 2018 vintage.

2018 Vangone Vineyard

 

From a stand-alone single-vineyard perched on top of a narrow eastern bench high above Napa Valley comes the V. Sattui 2018 Vangone Vineyard Cabernet. Named the Vangone Vineyard because it came with an old, abandoned van that the owners could not get rid of, the grapes grown on this 20-acre lot are special. We are ecstatic to share the first solo-bottling of wine from this vineyard with the V. Sattui family. 

This wine is a new and unique 100% Cabernet Sauvignon that exhibits an inky black color in your glass with cassis, floral, blueberry, and spicy aromas. Fully-ripened and sculpted tannins follow on the palate along with intense Cabernet fruit flavors and characteristics. The magic number of cases for this exclusive future wine is 55. This is a special wine with a story behind it that you won’t soon forget. 

Futures

Every year, when a new vintage is still in the barrel, we allocate a small percentage, usually about 15%, to future purchases. This means that while the wine is still aging, even before it’s bottled, you can purchase it by the case with a 50% deposit and at a reduced pre-release price! Not only does buying futures lock in a lower price than when the wine is eventually available to the public, but it also includes visiting V. Sattui and tasting your future wines as they age and develop. Be a part of the future of V. Sattui Winery for years to come and get your hands on these wines and more!  

Both of these coveted future V. Sattui Cabernet Sauvignons, dressed in their own exquisite packaging, will be available for purchase as finished wines by Gold Club Members and up. Expect the just-bottled 2017 Rutherford Dust-Up Cabernet to be released late in 2020 or early 2021. Join the club today to receive not only access to some of the best wines in the valley, but also 20% off older vintage wines, complimentary tastings, barrel samplings, tours, invitations to exclusive V. Sattui events, and more. What are you waiting for? Join the family today!

It’s good to be a member.

Top Three Reasons to Visit V. Sattui Winery

If you’re planning on spending a weekend, or even a full week in Napa Valley’s world-renowned wine country, a stop you simply can not leave off your list is V. Sattui Winery. As one of the first original 46 wineries in The Valley, V. Sattui is the perfect place to get a classic Napa Valley wine experience with a modern flair. We like to think of ourselves as the quintessential wine country experience. Not only will you taste award-winning, highly-acclaimed wines, but you’ll also be able to grab lunch or dinner, and enjoy glorious picnic grounds with beautiful vineyard views. Although there are endless reasons, we’ll leave you with the top three reasons to visit V. Sattui Winery, we’ll leave you with the top three. 

Introducing the V. Sattui Food Truck

The newest addition to the V. Sattui family comes on four wheels! From 11:30 am to 4:00 pm on Saturdays and Sundays, you can find the V. Sattui food truck parked near our picnic grounds and serving up delicious dishes. Grab a bottle after your tour and tasting and mosey up to the food truck window to satisfy your lunch cravings. This summer we’re serving up Italian-style thin-crust pizzas made to order, along with BBQ ribs, tri-tip sandwiches, grilled salmon salads, and special Italian treats created by Michelin star Chef, Stefano Masanti including his famous porchetta sandwich. Grab a quick bite or stay awhile–either way, our new food truck is worth a visit!

Wine and Food Pairings

Staying in the realm of food, our second favorite reason to visit V. Sattui Winery is for our wine and food pairings! Experience artfully crafted, flavorful bites specifically designed to elevate the tastes and aromas of amazing V. Sattui wines. When you arrive you’ll be greeted with Prestige Cuvée and guided on a brief tour of our Estate Vineyard and production areas. You’ll then be seated in our exclusive barrel room to begin your wine and food pairing journey! One of our expert staff members will then present six wines and six sumptuous culinary creations and lead you on an educational food and wine adventure. Wine and food pairings change seasonally so you’ll always get the freshest and most appropriate options. The final summer wine and food pairing is Saturday, August 10, 2019. Reserve your spot today before it’s too late! Learn, love, drink, and eat! What more could you want from visiting a Napa Valley winery?

Upgraded Tours and Tastings

The third top reason to visit V. Sattui Winery is weekly upgraded tours and tastings! We provide an array of high-quality tastings and tours daily to fit every wine aficionado and group. Taste in our marketplace, the reserve tower, on our terrace, and if you’re a member, in the Cellar Club and Gold Room. 

Visit us during the week and enjoy room to roam and even more attention from our expert staff. If you’re looking for the classic Napa Valley experience, may we suggest the Reserve Tower Tasting and add the Sweet & Savory Sable Cookie Trio. Here you’ll bask in luxury and history in our iconic Tower Tasting Room while tasting our award-winning Single-Vineyard wines and older-vintage Cabernets. You can’t get any more Napa Valley than that! If you’re looking to spend some time outside, our Tour and Terrace Tasting is for you. During this experience, you’ll be guided on a 45-minute immersion into V. Sattui’s history and will learn about the Napa Valley Agricultural Preserve and what it means to be a responsible steward to the land. You’ll explore the Winery Estate and then take a seat on our private terrace overlooking Vittorio’s Vineyard. Enjoy five top-tier wines with the option to upgrade your experience with a cheese and charcuterie platter.

There you have it – the top three reasons to visit V. Sattui Winery! If you’re planning a trip to the Napa Valley, or are local to the area, see for yourself first-hand what we’re talking about. Hope to see you at the winery real soon!

Four Sips of Summer: The Newest V. Sattui Sensations

We’re embracing summer with open arms by presenting four special summer wine releases at V. Sattui Winery. Introducing…drum roll please… the 2017 Collina d’Oro Chardonnay, 2017 Collina d’Oro Pinot Noir, 2018 Rosato di Pinot Noir, and 2017 Rosato di Sangiovese! Sit back and cool off with these four delightfully expressive summer wines and get excited for what you have to look forward to during the warm summer nights ahead!

From our Newest Estate Vineyard!

In July of 2012, we purchased an abandoned apple orchard and embarked on a seven-year development plan with the hopes of producing world-class pinot and chardonnay. Finally, seven years later we are very excited to share these amazing wines from our first-ever estate vineyard in Sonoma County!

2017 Collina d’Oro Chardonnay

First up, brighten your day and stay refreshed by the pool with the 2017 Collina D’oro Chardonnay from our Collina d’Oro estate vineyard. This site was meant to grow Chardonnay as it’s tucked away in Sonoma County’s Russian River AVA where it receives a cool, coastal influence. Known as the “Gold Ridge,” this vineyard produces award-winning Chardonnay that we’re ecstatic to share with you! Enjoy green apple, lemon, pear, and vanilla aromas with a creamy, soft palate and crisp finish. The critics think highly of this one too!  This gem was voted BEST CHARDONNAY from both the Winemaker Challenge and Monterey Wine Competition.  Cheers to the Chardonnay of Summer 2019!

2017 Collina d’Oro Pinot Noir

Next, also from the Collina d’Oro estate, we have the mouthwatering 2017 Collina d’Oro Pinot Noir. Earning gold at the Winemaker Challenge, the SF Chronicle Wine Competition, and the San Diego Int’l Wine Competition, it makes sense that this beauty comes from a vineyard that’s name means “Hills of Gold” in Italian. Described as elegant, luscious, and gorgeously balanced, this Pinot Noir will satisfy those savory summer cravings. Experience aromas of ripe cherry, vanilla, hints of herbs, and black tea, along with a decadent, full mouthfeel topped off with silky tannins and a long-lasting finish. This new V. Sattui staple is one that will surely have you coming back for more.

2018 Rosato di Pinot Noir

Moving on to a more delicate side of Pinot Noir, we have the must-try 2018 Rosato di Pinot Noir. We wanted to produce the lightest and brightest Rosé of the summer, so we sourced the fruit for this exquisite wine from 100 percent cool-climate estate vineyards in Booneville (Anderson Valley) and Russian River (Sonoma County). Staying on the theme of elegance, this Provencal-style Rosé awakens your senses. It boasts notes of honeysuckle, fresh cherries, and apricot with a hint of rose petal, mint, and sandalwood perfume. Get your fruity and floral fix throughout the summer heat with sip after sip of this dry, smooth, and bright new release.

2017 Rosato di Sangiovese

Last, but definitely not least, is our 2017 Rosato di Sangiovese. Not an entirely new wine to the V. Sattui repertoire but a new vintage, this Mediterranean-style wine is made with 100 percent Sangiovese grapes primarily sourced from our Hibbard Ranch in the Carneros region of Napa Valley. Indulge in “la dolce vita,” the sweet life, while on the beach or by the pool with this dry, crisp, and graceful Rosé. Because this wine was cold fermented in 100 percent stainless steel, you experience the red cherry, ripe strawberry, and juicy watermelon aromatics of the grape. Taste the berry flavors bursting through your palate for yourself! This new vintage is a fantastic pair for a light summer lunch of mixed greens, fish, or chicken. 

We can’t wait for you to try these new summer wine releases! Whether you’re spending an afternoon with us at the winery for BBQ season, relaxing by the pool on a hot day, or plan on frequenting the closest beach, make sure you’ve stocked your cellars this summer with new and refreshing V. Sattui wines!

NEW! Collina d’Oro Chardonnay & Pinot Noir

The most impressive aspect of these wines for me is the stunning and bountiful fruit aromas, and the complexity of flavors on the palate. The wines evolve with just a few minutes in the glass to provide lush fruit and great acidity on the finish…

– Brooks Painter, Director of Winemaking

Nestled in the Russian River AVA in Sonoma County, just outside of the town of Forestville, famous for its unique “Gold Ridge” sandy soils and cool coastal influence – the newest edition to our portfolio of Estate vineyards, Collina d’Oro is the idyllic setting for Chardonnay and Pinot Noir.

Each block of this 15-acre vineyard – formerly a 50-year-old organic Gravenstein apple orchard – is planted with careful attention to clonal diversity and varietal expression. Six unique Pinot Noir clones including DRC, Pommard and 777, enhance the dimension and complexity of our Collina d’Oro Pinot Noir, while our Chardonnay is planted to the classic Wente clone – perfectly suited to this exceptional site.

Both wines offer deep aromas and luscious, layered fruit with fleshy, dense volume in the mouth and succinct minerality all at once – showcasing the Russian River AVA at its very best in Chardonnay and Pinot Noir.  We are delighted to offer these two new beauties as a part of our collection.

2017 Collina d’Oro CHARDONNAY

Aromas of green apple, lemon and vanilla introduce this bright, crisp Chardonnay. Fruity and juicy on the palate with bold yet balanced oak and buttery notes punctuated by minerality and firm acidity – our 2017 Collina d’Oro Chardonnay is fine example of the unique characteristics offered by this special vineyard.  $48/bottle

BEST CHARDONNAY, 95 Points & Platinum – Winemaker Challenge
BEST CHARDONNAY, 95 Points & Platinum – Monterey Wine Competition
95 Points & Double Gold – American Fine Wine Competition
Double Gold Medal – SF Chronicle Wine Competition

2017 Collina d’Oro PINOT NOIR

Elegant and beautifully balanced, this Pinot Noir has aromas of ripe cherry, vanilla, a hint of savory herbs and black tea. On the palate it is bold, rich and refined with a hint of dusty cherry. A luscious, full mouthfeel is enhanced by silky tannins and a long, satisfying finish.  $52/bottle

91 Points & Gold – Winemaker Challenge
91 Points & Gold – San Diego Int’l Wine Competition
Gold Medal – SF Chronicle Wine Competition

Five Tips for Winning the V. Sattui Uncork Spring Photo Contest

If you haven’t heard, our spring photo contest has started! Getting creative and having fun is the name of the game. This is the perfect opportunity to try out that fancy camera you bought for your vacation to Europe, to finally get some use out of that cool Polaroid camera, or to even try out portrait mode on an iPhone. The photo contest gives you a chance to win V. Sattui swag and, of course, bragging rights across Napa Valley. Make it a friendly competition between you and your squad, significant other, or family. First place gets you a VSW Wine Tote Bag complete with picnic accessories AND two Go-Vino glasses ($110 value). Second place will receive a VSW Circo Cheese Board with tools ($40 value), and the third place winner will get a VSW VacuVin Wine Chiller ($25 value). Feeling inspired yet? Here are our top five tips for taking the perfect photo for our Uncork Spring Photo Contest!

Make it Golden

The hour before sunset, also known as “golden hour,” is the prime time to get a majestic photo. Think about all of the gorgeous scenic overlooks, parks, and vineyards in the area you could visit to capture the beginning of a brilliant sunset. The Grape Crusher is a perfect example of a place to photograph during this magical hour. Play with some creative angles – maybe you want to focus on the vast, gorgeous sky, or even a bottle of your favorite V. Sattui wine held up in the foreground. Just remember, lighting is everything.

Au Naturale

Since lighting is everything, don’t stray away from natural light. Natural light makes every shot more attractive – especially food and wine. A great way to make use of natural light indoors is setting up near a window and shooting the photo in the opposite direction of the light source. This avoids backlight and basks your subject in the most natural light. This tactic will work best in our luxurious tower tasting room. Capture the essence of an exclusive, cozy wine tasting experience with added fresh spring touches. Another premiere, well-lit spot on the V. Sattui property is our terrace. With a view of the vineyards and gorgeous spring greenery, you’ll only have to put in minimum work to shoot a winning photo here. The natural light is perfect.

Bring in the Props

Complement your photo with objects that foster storytelling. Shooting at The Culinary Institute of America at Greystone? Stop by the bakery first, then snap a shot holding a coffee with the building in the background. Planning on shooting at V. Sattui? Grab some meats, cheeses, and a bottle of wine and set up the perfect picnic – basket, checkered table cloth, and all. Props not only add layers to a photo but also help it tell a story.

Apps > Filters

Try using savvy apps made specifically for photo editing instead of a filter. If you have a newer iPhone, portrait mode is a handy way to make something ordinary look artsy. In apps like Snapseed and Afterlight, you can even take a photo in the app and edit it immediately afterward. These apps allow you to enhance the photos you take rather than cover them up, which is sometimes the consequence of using heavy filters.

Tell a Story

The most compelling photos convey emotion and tell a story to the viewer. Don’t be afraid to present uncommon elements in your photos that communicate your unique perspective. The way you see the world isn’t the way everyone else does, take advantage of that! Welcome the fog, don’t shy away from rain, and embrace authenticity.

This is where our help comes to an end, the rest is up to you. By now you should be an expert on how to capture the best spring photo and are more than capable of showing off those newly found photography skills! Remember, the V. Sattui Spring Photo Contest ends June 15 at 11:59 p.m, so submit your best work before the time runs out. Winners will be chosen based on a combination of creativity, artistic composition, and the number of public votes. Everyone who enters will not only have a chance to win swag, but also the opportunity to be featured on our social media!

You now have the perfect excuse to pay us a visit this season. At V. Sattui, we offer a variety of experiences making it the perfect setting for spring photos. We look forward to seeing your beautiful, well-lit faces on the property very soon.

5 Questions to ask a Sommelier

Sommeliers are an incredible asset not only for the wine industry, but for you as a consumer. A sommelier, by definition, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service, as well as wine and food pairing. Don’t be intimated, though. You should take advantage of this wine expert! But first, let’s expand on what goes into being a sommelier.

“Old World” Somms vs “New World” Somms

The wine industry is constantly evolving and so are sommeliers. Traditionally, sommeliers were viewed as highly educated wine connoisseurs in black suits with their tastevin hanging around their neck primarily recommending wines for dining guests. But today, somms have become the celebrity ambassadors of hospitality for the wine industry, with a hand in everything from the wine menu, staff trainings to collaborating with the chefs on food pairings. You can also find certified sommeliers in many urban wine bars and winery tasting rooms – including two at V. Sattui! Whether you’re a wine connoisseur or a novice wine drinker, a somm will always aim to provide you an unforgettable experience.

wine variety

What it Takes to Become A Sommelier

The immediate answer to becoming a certified somm is hard work and dedication to the program and wine itself. You have to live, eat and breath all things wine. For some background, there are 249 wine professionals in the world who have the highest title of Master Sommelier, 155 of those are in the U.S., and only 25 of them are women. They have the privilege of putting “M.S” after their name.

You can start this process by taking the four courses through The Court of Master Sommeliers, along with passing each exam. Another well-known organization is the Wine and Spirits Trust, or WSET, which is an academic program out of the United Kingdom.

5 Questions to Ask a Sommelier

Whether you’re at dinner, in a wine shop or visiting V. Sattui Winery, here are 5 great questions you may ask a sommelier.

  1. What is your favorite bottle of wine under $75?
  2. We are ordering the fish, which wine do you recommend to go with it?
  3. I typically enjoy Burgundy wines. Do you have any wines from that region or a wine comparable in style?
  4. What wines are you excited about on your list at the moment?
  5. I love fruity Zinfandels. Are there any other fruity wines you recommend?

Meet the V. Sattui Winery Sommeliers

V. Sattui is lucky to have two brilliant sommeliers on staff. They are here to answer your questions and help you discover your palette at V. Sattui Winery!

Meet Marija Jovanovic

Marija has been a part of the V. Sattui family for three years. Her passion lies in the library of wines we offer and in travel tourism. Marija holds a WSET (Wine & Spirit Education Trust) Level 3 Advanced Certificate and is a Certified Sommelier from the Court of Master Sommeliers. Marija is a pro at relaying her passion for wine, food, and people to our guests every day. Experience her expertise at one of our upcoming Wine & Food Pairings.

marijah

Meet Martin Slavin

Martin (otherwise known as Marty) has been with us for more than three years and is a Certified Sommelier by the Court of Master Sommeliers. He holds a Certified Wine Professional certification from The Culinary Institute of America. Martin discovered his love for wine and food in New York City where he worked at the Waldorf-Astoria Hotel followed by the Claremont Hotel in Berkeley Hills, CA. Marty left the food business to pursue his passion for wine, and we’re lucky enough to have access to his skill set in all things wine.

marty

 

5 Questions to Ask V. Sattui’s Sommeliers on your next Visit

  1. We bought a goat cheese and an aged cheddar from the Artisan Deli for our picnic. Which V. Sattui wine do you recommend to pair with them?
  2. I love your 2016 Dry Riesling. What other white wine would you recommend for my palette?
  3. I have been exploring red blends recently. Do you have any we could taste?
  4. We plan to come for a V. Sattui BBQ on Sunday. Which wines do you recommend to go with the food?
  5. Which Cabernet Sauvignon do you recommend that is under $60?

By asking these questions, you are getting to know your palette, the sommelier, and wines you may or may not like even wines you never thought you would enjoy! So next time you V. Sattui, be sure to ask our somms any questions you may have and expand your wine knowledge along the way. Cheers!

V. Sattui Winery: Uncork Spring 2018 Photo Contest

Hello, spring! On March 20th, we’re celebrating the start of better weather with the launch of our Uncork Spring 2018 photo contest. Uncork, snap, and submit your best V. Sattui spring-themed photo for a chance to win V. Sattui swag. Three lucky winners will be chosen based on a combination of creativity, artistic composition, and the number of public votes for the photo. See official rules for all details. This is your complete guide to the V. Sattui Uncork Spring 2018 photo contest on Facebook.

HOW TO ENTER

To enter the photo contest, follow these few easy steps:

  1. Visit V. Sattui Winery in Saint Helena and take a photo or travel back in time and select a photo from the good ol’ days.
  2. Visit V. Sattui’s Facebook page (like & follow if you haven’t already!) and click on the post pinned to the top of the page. This will take you to the submissions page.
  3. Submit your spring photo along with a caption.
  4. Share your entry and encourage people to vote for your photo.
  5. Visit the photo gallery and vote for your favorite picture (one vote per day is allowed).

All contestants must be 21 years or older to enter. No purchase of V. Sattui wine is required to enter. You may only enter the photo contest once, but don’t worry, there will be more contests to come!

V.Sattui

WINNER SELECTION AND NOTIFICATION

Submissions will be judged on a 100-point scale as follows:

  • Creativity (50)
  • Votes and social engagement (25)
  • Composition and artistic quality (25)

The top three photos with the most points win. Contest ends April 10, 2018, at 11:59 PST.

Winners will be notified by email. If a potential winner cannot be contacted or does not respond within two days of being notified, an alternate potential winner will be selected. Winners will be announced on the V. Sattui Winery Facebook page. See official rules for all details.

rose-vsattui

CONTEST PRIZES

Three lucky winners will receive the following:

1st place: V. Sattui Sonoma-Wine & Picnic Tote ($125 value)

2nd place: V. Sattui Crystal Bordeaux Glasses by Viski ($35 value)

3rd place: V.Sattui Brie Board Set ($22 value)

 

Thank you for participating and good luck!

We’ll see you on Facebook!

 

 

V. Sattui Winery: Wine & Cheese, Please!

Your guide to selecting, sipping, and pairing wine & cheese from our Artisan Deli

 

marc-blogWine and cheese are a few of life’s finest culinary creations, and embarking on the journey of pairing the two together is a tasty endeavor. From the acidity, aromas, textures, and tannins, the possibilities are endless. To take out the guesswork, we consulted our very own wine & food pairing specialist, Marc Golick, to help find the perfect match.

 

2015 Crow Ridge Zinfandel + Ancient Gouda, Holland

 

2015 Crow Ridge Zinfandel with Holland’s reputable Ancient Gouda proves that opposites really do attract. Made from whole cow’s milk, this cheese is aged for two or more years, which endows a deep orange color, grainy texture, and bold flavors. These flavors require a stand-up wine to counteract its pleasant yet assertive traits. Sweeping aggressive flavors off the palate, Zinfandel featuring jammy notes and a moderate tannic structure is perfect for the job!

Tip: For a winning combination, add quince paste to the mix to further contrast the salty, dry-aged cheese — you won’t regret it.

2015 Los Carneros Chardonnay + Triple Cream Brie, Marin, CA

 

chard

Elegant with notes of crisp citrus and warming aromas of fig and honeydew, the 2015 Los Carneros Chardonnay complements the widely loved Triple Cream brie to perfection. With well-balanced oak and fruit components, there is no competition between the creaminess of the wine and cheese – both parties shine through.

2016 Anderson Valley Pinot Noir + Red Hawk, Cowgirl Creamery, CA

 

pinotnoir

I know a wine that’s tough but sweet, it’s so fine it can’t be beat, it’s got everything that I desire, it sets the summer sun on fire, I want candy… Who knew an acidic, fruit-forward Pinot Noir paired with a pungent, aged triple cream Brie could taste like candy! Like a hot knife to butter, the ripe acidity plays well with the high-fat content for an unforgettable pairing.

2013 Morisoli Vineyard Cabernet Sauvignon + Sottocenere al Tartufo, Italy

 

cab

For a dead-on Cab pairing, look no further than the 2013 Morisoli Cabernet Sauvignon and the traditional Italian cheese, Sottocenere al Tartufo. A semi-soft cheese infused with black truffles, it ties into the distinct ‘dusty’ Rutherford valley floor, earthy notes, and brings forth vibrant red berry flavors. Rich, round, supple, and bursting with everything you’d expect it to, it’s a wine pairing perfect for your next Italian-inspired dinner party.  

1885 Madeira + Stilton Cheese, UK

 

madeira

A “40-proof candy bar,” the 1885 Madeira is a historical curveball when it comes to food and wine pairings. Bursting with flavors reminiscent of crème brûlée, pecan pie, and caramel toffee, it’s an obvious favorite among dessert wines; but let’s take a walk on the wild side. Pair this luscious, wood-aged beauty with a classic Stilton cheese and thank us later. The complex layers of salty and sweet complement the characteristics of this 133-year old Solera and will leave you pleasantly surprised and craving more.

Wine & cheese DIY Pairing Party:

What better way to get a hands-on experience than to throw a wine and cheese pairing party? Head on over to the Artisan Deli and select a few cheeses that catch your eye. Next, discuss your party plans with our on-site pairing specialist — from the proper wine pairing to the correct serving temperature, we’ll help you get your creative juices flowing. The final step, gather a group of friends and start tasting!  

Cheers!

 

The Future is Now

Purchase a wine future and invest in the future of your cellar.

 

Futures, sometimes referred to as En Primeur, is a method of purchasing wine while it’s still in the barrel. It’s a concept that was created over 200 years ago to allow estates to sell wine to industry professionals before being bottled, and to help fund production expenses for the following year. It wasn’t until the late 20th century that wineries started offering the service to the public — now a sought-after springtime tradition in wine country.

Why buy Futures? WINE not?! While there are several reasons why you should invest, we’ll keep it short with our top five.

1. Price

If you’re serious about wine, buying futures is a great way to invest in highly desired wine at a very attractive price. Wine becomes more valuable as it ages, so naturally buying it in the early stages means paying the lowest price for treasured bottles. With our Futures program, if you’re convinced that a particular wine is destined for greatness, you may purchase it by placing a 50% deposit and automatically locking in a lower pre-release price.  

2. Allocation

Did you know V. Sattui was one of the first wineries to offer a future program? While V. Sattui produces a wide variety of wines, each production is made in small batches and we have been known to sell out of wines.  Securing Wine Futures secures your allocation of that wine – in addition to benefiting from the pre-release price.

V Sattui-barrel tasting party

2. Barrel Tastings

If you need another excuse to go wine tasting, this is it! Our annual Barrel Tasting & New Release Party allows you to be one of the first to taste the new 2017 vintage straight from the barrel. The white wines are bursting with fresh varietal aromas and the reds are deep in color with a firm tannin structure. And what’s a party without great food and live music? Dance the night away to sounds of the Sharp Five Jazz Band and enjoy an array of delicious food to compliment the wine. The fun doesn’t end there! Visit the V. Sattui Cellar Club throughout the year to taste your future as it matures and develops in the barrel.

RSVP today!

3. Special occasions

Whether enjoyed after a hard day’s work or in celebration, there is always a reason to enjoy a glass of wine, so why not invest in your favorite bottles? In fact, it is becoming increasingly common to buy futures in honor of an anniversary year, a child’s birth, or even a graduation.  

cellar-vsattui

4. Storage

So you ran out of room in your wine cellar? No worries, you’re wine still has a few years of aging to do. This means you will have plenty of time to make room and there is no need to stress over those last-minute shipments.

Want to get your hands on your favorite V. Sattui wine before it’s sold out? Our futures program is designed just for you!

Meet V. Sattui’s Sommelier Marija Jovanovic

Wine, food, and culture are what it’s all about.

 

Meet Marija Jovanovic, a WSET Advanced Certified Sommelier and Sherry Wine Specialist currently pouring, hosting, and educating wine lovers at V. Sattui Winery in the heart of Napa Valley. A member of the V. Sattui staff family for the past three years, Marija was drawn to the winery’s diverse library of wines and dedication to wine tourism.

Now, you may be wondering what is a WSET (Wine & Spirit Education Trust) Advanced Certified Sommelier? It’s a multi-level graduate program designed for wine enthusiasts to obtain tasting technique, production and distribution knowledge, and extensive wine service skills. A course not for the fainthearted, rigorous testing prepares individuals for their roles as leaders in the industry.

The journey doesn’t stop there. What does it take to make it as a Sommelier? A love for wine, food, and people. Dreaming about food, and more excitingly what to drink with it, is just part of the joy. The next step is relaying that passion to guests with attention to detail, an understanding of the local culture, and gracious hospitality.

Initially from Serbia, Marija set out to pursue a career combining her two passions, wine and traveling, only to find herself in California’s most iconic wine region, Napa Valley. A melting pot of cultures, it shines through in the Valley’s award-winning wines, Michelin Star restaurants, and historic scenery—the perfect setting for a Sommelier.  

W&F-Pairing-winter-2016

A true Sommelier, Marija eats, sleeps, and breathes food and wine. When she’s not attending wine seminars, cooking classes, entertaining friends, or introducing people to the array of critically acclaimed wines in the main tasting room; you can find Marija hosting V. Sattui’s Wine & Food Pairing events. Enjoy two hours of fun, engaging “edutainment” set in our underground barrel aging cellar, that showcase how combined flavors elevate both the wine and food to a whole new level.

Interested in discovering the magic of food and wine pairing? Join us for upcoming events Dec 2nd & 30th!

Get to know Marija

 

1. Have you always been interested in becoming a Sommelier? Yes, it’s the perfect career to combine wine, food, and traveling.

2. What’s your favorite varietal? Zinfandel.

3. What’s your favorite food and wine pairing? Spicy food paired with a Gewürztraminer or dry Riesling.

4. What is your favorite wine region outside of Napa Valley? Portugal or Spain for their unique culture and wine diversity.

5. Do you plan on continuing your education? I’m currently pursuing a CWE (Certified Wine Educator) diploma.

 

Do you have any questions? We would be happy to answer them over a glass of wine in our tasting room and/or special events. Open daily 9 am – 5 pm (winter hours).