V. Sattui Archives - V. Sattui Winery

Lights, Camera, Cuisine!

MONTHLY CLUB COOKING DEMONSTRATIONS
for V. Sattui Wine-of-the-Month Club Members Only

We are always thinking of new ways to impress and amaze our members in the Wine-of-the-Month Club. From delivering world-class wines straight to your door and bringing the “wow factor” every time you visit – to creating online blogs and newsletters that evoke our special brand of wine-country excitement; we strive to share the authentic V. Sattui experience with our friends and fans no matter where they are. In April of this year, we began filming cooking demonstrations of our Wine-of-the-Month Club recipes, featuring the ever edu-taining Marc Golick, V. Sattui’s Wine and Food Pairing Expert. In these episodes, he works his culinary magic in the kitchen while introducing you to quick tips and tricks!

Some of you may know of Marc already as a wine educator in our Reserve Tower and Members’ Cellar Tasting Rooms, as your host for a pre-pandemic Wine & Food Pairing in our Barrel Cellar or by watching his Quarantine Cuisine and cooking segments during our 2020 Virtual Happy Hour events. What you may not know is that Marc also creates and designs virtually every recipe featured in our Wine-of-the-Month Club newsletters. 

There’s never been a better reason to join the V. Sattui Wine-of-the-Month Club!

Now, you can slice, dice, and sauté along with Marc as you create a dish just as delicious as the wine it was designed to complement (or contrast!). All recipes are available online – but only for active Wine-of-the-Month Club members!

We believe every wine has a story. That story often begins with a meal and extends to those sharing in the dining experience.

Enroll in the V. Sattui Winery Wine-of-the-Month Club program, and you too can watch these engaging videos the next time you’re craving la vita Italiana. Sign up.  Invite a friend. Cook together. Share a bottle (or two) of V. Sattui wine… and create your own story.

Mangiamo!

Please enjoy this sneak peak of Marc’s Cooking Demo of our May Club recipe:
Chili-Orange Pork Skewers for the perfect pairing with V. Sattui’s 2019 Rosato di Pinot Noir.

Holistic Sustainability at V. Sattui

Holistic Sustainability for Generations to Come

Spring in wine country is always a time of renewal and rebirth. A time to bask in the beauty of bud break and welcome a new vintage to the world. Wine Country is truly in bloom once again and it never felt so reassuring.  However, if the trends of the past few years have taught us anything at all, it is that this precious land and the industry that sustains it cannot be taken for granted.

At V. Sattui Winery, we are dedicated to doing our best to ensure the prosperity and sustainability of the Napa Valley for generations to come. From the soil to vine and every hand that plays a part in crafting our wines to the guests and tourists that keep our community vibrant and thriving – each plays an integral part in ensuring the wine industry remains viable for the future. For this reason, we take a holistic approach to sustainability.

V. Sattui Winery President Tom Davies is a true champion for the philosophy of holistic sustainability; constantly seeking new ways to improve the well-being of our employees, partners, vineyards, and surrounding environment.

“Sustainability goes far beyond the land. It is our livelihoods. It is about caring for employees, vendors — everyone tied to the company. Our approach in ensuring the health and vitality of the wine industry takes all of this into account. We care for the land and we care for the community.”  – V. Sattui President Tom Davies.

As a board member for both Visit Napa Valley and Napa Valley Grape Growers Association, a steering committee member for Coalition Napa Valley and even a member of the Wildfire Task Force, Tom works closely with all branches of V. Sattui Winery – from our vineyard managers and crew to our winemaking and sales teams to ensure that we preserve, protect and nurture on all fronts. With a finger on the pulse of social and environmental challenges, including the warming climate here in wine country, we strive to be part of the solution.

Sustainable Farming Practices

Some of our long-running programs include sustainable farming practices at all our estates and vineyard sources ranging from CCFO Certified Organic farming at Vittorio’s Vineyard to Fish Friendly Farming (FFF) Sustainable Certifications. Both the CCFO and FFF certification programs require rigorous qualification processes that can take up to three years – including third-party audits of all inputs and vineyard practices to ensure the use of organic-only additions as applicable (CCFO) and minimal impact to the surrounding environment and wildlife by way of strategic input application (night spraying and erosion control) as well as ongoing monitoring and recertification. Additionally, we have a robust recycling program that includes but is not limited to composting our own grape pumice and reintroducing it to our vineyards after a year, ensuring even the skins and seeds of our grapes nurture our land rather than go to waste.

To address the longer, hotter growing conditions experienced in recent years, we have tested and implemented modified (V-shaped) vertical shoot trellising at several locations to manage our vineyard canopy allowing ample airflow and preventing mildew naturally while ensuring both adequate sun for ripening as well as sufficient shade to protect our fruit from sunburn. Blocks at Vittorio’s Vineyard, Mt. Veeder and Hibbard Ranch have been converted so far with more to come.

In addition, water resources are being carefully monitored. With 2021 marking the earliest need to irrigate according to the Napa Valley Grape Growers Association, we are exploring avenues to reduce our water consumption in the future including additional dry farming and even removing cover crop early to ensure our vines can utilize every available drop of H2O.

Again, we believe our responsibility extends beyond owl boxes, organic inputs, and water management. Holistic sustainability includes a commitment to supporting our employees and surrounding community to ensure the wine industry thrives for years to come.

An initiative we are deeply committed to is our employee housing program. At present, we have three vineyard workers and their families housed between Carsi Vineyard and Hibbard Ranch as well as H-2A housing for seasonal farmworkers at our Solano property – currently housing 8-10 migrant farmworkers with H-2A Visas. Safe, ample housing for both full-time and temporary migrant farmworkers is vital to our business and we hope to expand upon this program and offer more housing in the coming years.

Napa Valley Forward

Following through on our commitment to sustainability in our community, we are proud to be a part of the pilot program for Napa Valley Forward. First launched in March of 2020, this progressive initiative seeks to reduce road congestion and CO2 emissions in Napa Valley by offering commuting alternatives for our workforce. 40% of all trips in and out of Napa Valley have been identified as commuters to wineries and wine-related businesses and in partnership with Napa Valley Forward and the other 19 businesses that have signed on for the pilot program running through 2022 – we have already saved more than 136,000 pounds of CO2 from entering the atmosphere by connecting employees with alternative modes of transportation from public transit to carpooling, to biking – even telecommuting! Although the Covid-19 pandemic slowed the rollout of this unique program, as restrictions are lifting, Napa Valley Forward’s mission is moving forward once more and we are excited to see our employees take advantage of this special program which offers incredible benefits — from reward incentives and savings on gas and resources to cleaner air for the community and more room on the road for our tourists whose visitation to our wineries, restaurants, shops, and hotels keep our valley thriving.

Finally, V. Sattui Winery is thrilled to have pledged $50,000 annually to the Napa Valley Vine Trail over the next 10 years to help extend the trail from Yountville to St. Helena. This endeavor has many benefits to both the community and tourism, while also promoting a healthy lifestyle and relieving traffic congestion and pollution.  This project is near and dear to our hearts — celebrating the philosophy of holistic sustainability to a T by promoting community health; offering a free, safe, easy access trail system that can be enjoyed by bike or on foot, connecting all of Napa Valley for car-free commuting, lowering our carbon footprint, preserving nature, encouraging eco-tourism – bringing an expected $165+ million annually to Napa Valley’s economy once completed.

At V. Sattui Winery, we are devoted to being responsible stewards of the land, committed to providing resources and opportunities for our employees and dedicated caretakers of our community.  With ever-evolving challenges both socially and environmentally – holistic sustainability is the key to preserving the wine industry and Napa Valley for the future – and we are proud to be part of the solution.

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!

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

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!

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!