A TV-Star Designer Creates Unique Garden for Healdsburg Couple

Dry Creek Valley can get very dark at night. Homeowner Lisa Malloy says it’s so dark she can easily see the Milky Way from her stargazing tower, a weathered metal edifice tucked at the edge of her backyard: a field of tall, feathery grass and agave.

“We wanted a stargazing dynamic because we just love to look at the stars,” says Malloy, a designer who moved to the dreamlike property with her husband John and their Newfoundland dogs four years ago.

Lisa and John Malloy in their stargazing tower. (Rebecca Gosselin)

When they bought the home, Malloy knew the empty, dirt-packed backyard would need imagination and a sense of surprise. She found a like mind in Healdsburg landscape designer Jake Moss, of DIY Network and HGTV fame, and hired him to reshape the space.

Soon after, Moss, who is known for an inventive use of salvaged materials and a somewhat madcap approach to design, came across a rusty water tower that had been sitting around for years. Relocating the structure to the Malloy home, he repurposed it as a stargazing tower, with a staircase spiraling around the outside for a custom, steampunk-style look. Now the Malloys can ascend the stairs and take their seats at the top for a bird’s-eye view of the night sky — a view so fine they feel no need for a telescope.

Much of the acre-and-a-half area Moss worked with is set aside as the Malloys’ septic field. Moss had the idea of turning it into a meadow of tall, tufted perennials, punctuated by an occasional agave and smoke tree. For the meadow, he selected Lomandra, an Australian native which looks like a grass but is actually a member of the asparagus family. It grows in clumps to about 3 feet tall.

Outdoor dining area. (Rebecca Gosselin)
The 15-foot tall circular gate that leads to the water garden. (Rebecca Gosselin)

“It’s just a nice open swath of texture, and it’s evergreen,” Moss says. “That’s one of the reasons I wanted to use it. And it’s a very hardy plant. If you’re going to plant 300 or 400 of them, you want to make sure they’re really hardy.”

Through the sea of grass, he built a long, wide boardwalk. And set within the middle of the boardwalk is a sunken firepit that places guests deep within the grassland. Lisa and John have packed as many as 25 people around the firepit at night for stargazing parties.

“The cool thing about this is, when you’re sitting in here, you’re grounded to the landscape around you,” Moss says. “It puts you into a different perspective.

Moss loves nothing more than to salvage weathered old pieces of wood and dream up new uses for them. At the Malloy home, he used large reclaimed timbers for a pergola that runs along one side of the landscape and repeated the look with a series of floating benches with concealed legs. At one time, the timbers had been used to help transport heavy machinery over mud and other unstable surfaces while building tunnels for BART.

“They have holes where the nuts and bolts used to go through. They have an interesting story and have kind of a cool, beat-up look to them,” Moss says with obvious enthusiasm.

The extended pergola is a great space for outdoor dining, long enough for a massive table to accommodate a large number of friends and family. “It’s such a fun visual to have a great big long table,” says Malloy.

More surprises come at the entrance to the garden, along the side of the house. A small, private courtyard is set along a curved copper wall, surrounded by fragrant star jasmine, with openings that provide a hint of the magic beyond. A wall of water falls serenely down the middle. “This is a very windy zone,”

Malloy said. “We wanted a little protection, and then to create something interesting beyond.”

5-month-old Olive watches over the garden. (Rebecca Gosselin)

Tucked into a niche between the pergola and the grassland is an outdoor shower — perfect for people and for the couple’s two Newfoundland dogs, 9-year-old Rosie and five-month-old puppy Olive. The shower gets plenty of use hosing down the dogs after they’ve been wading and splashing in Dry Creek, which borders the home. Around the shower, Moss carefully selected lava boulders to fashion a natural wall that gives the feeling of being under a waterfall somewhere in the Southwest.

Moss used reclaimed metal panels to create doors to the Malloys’ new vegetable garden. He sketched the door design himself and had it laser-cut. Behind, a series of Cor-Ten steel veggie planters repeat the rusty metal patina of the stargazing tower.

The bottom disc of the water tank used for the tower was cut out and used to fashion a round, 15-foot swiveling door that leads from the tower area into yet another secret garden — a pond complete with lotuses and other aquatic plants.

The pond is a meditative spot, rich in wildlife, such as frogs and dragonflies. (Rebecca Gosselin)

Moss brought in massive boulders, some as heavy as 10,000 pounds, to border the water garden.

This is John Malloy’s special place, a place that conjures up memories of time he spent in Thailand. “He gets in there and tends it,” Lisa Malloy says. “We have frogs and toads like you can’t believe. It’s so much fun.”

Resources

Garden design: Jake Moss Designs Healdsburg, jakemossdesigns.com, 707-324-9228

Landscape maintenance: MIX Garden Healdsburg, mixgarden.com, 707-433-4327

Too Crowded Indoors? These Items Will Help Improve Your Outdoor Space

If you’re lucky enough to have some outdoor space, make the most of it this summer and fall. After all, more time at home will allow more time to escape to the balcony, garden or patio. Shop Sonoma County stories for pieces — big and small — that will add interest to your outdoor space with the added bonus of keeping your spending local. Click through the above gallery for details.

16 Items From Local Stores That Will Make Time at Home More Enjoyable

While outdoor dining, in-store shopping and other activities have become accessible again in recent weeks, many of us are likely to continue spending most of our time at home for the weeks and months to come. To make life at home more enjoyable and fun, we’ve rounded up a few items from local stores that will help spruce up any space. Click through the above gallery for details. 

Osteria Stellina Announces Closure, More Will Come

Point Reyes’ Osteria Stellina, an ambitious farm-to-table restaurant that garnered national praise for its regional Italian cuisine will close at the end of August.

It’s a warning siren for what will likely be a tsunami of closures in the next three months as forgivable federal loans and savings dry up, employees seek other careers, customers remain wary and restauranteurs who’ve pivoted a hundred times say this new “normal” just isn’t sustainable.

Though there are glimmers of hope on the horizon — like the Restaurants Act, a $120 billion fund that could generate $24 billion for California, save 822,700 jobs for the state’s independent restaurants and bars, and assist the 55,350 small farms in California — it may be too little too late.

For Osteria Stellina’s owner Christian Caiazzo it was simply time to cut his losses. He explained his painful decision in a heartfelt letter saying that it was “a smart move” after muddling through years of ups and downs. Acknowledging that his restaurant “built on food politics” faced an uphill battle even in the best of times — buying expensive locally-sourced food, paying for employees’ health insurance and being located in a remote corner of Marin — he said he had zero regrets.

“As cruel as it is that Stellina will disappear, that we will retain absolutely nothing tangible to take away from this, that we will exist only in memory, I’d do it again in a heartbeat,” said Caiazzo.

So far, only a handful of local restaurants including Bistro 29 and Whole Pie have announced closures due to the pandemic.

All-You-Can-Eat Brazilian BBQ In Santa Rosa

Stark’s Steak and Seafood has transformed its outdoor parking lot into a churrascaria from 5 to 8 p.m. Thursday through Sunday each week. Like at the churrascaria grills in Portugal and Brazil, you’ll need to bring a big appetite to this one.

Stark’s “Big Red” mobile rotisserie will be firing up all-you-can eat mesquite-grilled New York steak, ribeye, filet mignon, lemon herb chicken, smoked pork belly, barbecue salmon and tamarind-glazed grilled shrimp along with hot garlic dill bread, crispy calamari, potato skin fondue, tomato salad with blue cheese and Caesar salad. The meal is served family-style and includes a berry crisp with sweet corn streusel and s’mores pie.

Dinner costs $49 per person and seating is limited. Reservations are strongly encouraged. Details at starkrestaurants.com; 521 Adams St., Santa Rosa.

More dining news

Spoonbar’s Moroccan Menu: Head to North Africa with a special family-style meal featuring chermoula Moroccan chicken with couscous, beet salad with oranges, brie and pistachios and Casablanca cheesecake. Take-out only. The three-course meal serves four, $75. Details at spoonbar.com; 219 Healdsburg Ave., Healdsburg

The Salt You Need: I’m currently obsessed with Black Truffle Salt from Sonoma Spice Queen. So obsessed I’ve put it on everything from scrambled eggs to avocado toast. I’ve used it to zhuzh up beet salad and even rim a glass of merlot (OK, that was actually not delicious). Unlike cheap truffle oils that are a pale imitation of truffle, this version is a serious hit of real truffle — the umami, the earthiness, the hint of creaminess. You’ll be a believer. We also love her hibiscus sugar, sweet and tart, on popcorn, in cocktails and as a margarita rimmer. sonomaspicequeen.com; 407 C St., Petaluma

Sonoma County Spots That Will Make You Feel Like You’re in Italy

No travels to Europe? No problem. You can get a taste of the good life in other parts of the world right here in Sonoma County. Dreaming of a trip to Italy? We’ve rounded up a few local ideas in the above gallery. Remember to social distance and to wear that mask!

Where do you go for a taste of Italy in Sonoma County? Let us know in the comments. 

It’s Tomato Season: 3 Recipes to Celebrate the Jewel of the Summer Garden

Tomato recipes: Huge BLT sandwich Fermented tomatoes on scrambled eggs Tomato salad

Tomato season begins as a waiting game. Plants that went into the ground in the spring grow to maturity, with hundreds of starlike flowers and green globes of all sizes. Suddenly, come mid-to late July, there it is: a glint of bright color that in a few days encompasses an entire tomato, and then another and another. Soon, the garden explodes into frenzy of yellow, orange, and red — even purple. And then you taste your first of the summer, plucked from the vine and heavy in your hand, overwhelmingly delicious as you devour it right there in the garden, seeds spurting everywhere.

The tomato is a seasonal creature that will not yield to human attempts to shake it loose from summer. A tomato grown in its own true season has a pleasingly pungent aroma. It yields easily to a sharp knife and inside, the flesh glistens. The taste is rich, sweet and tangy, the texture luscious and silken. People who complain that they can’t get tomatoes “like they used to taste” are simply looking in the wrong place. Fortunately, in Sonoma County, the right places are everywhere, in our own backyards and farmers markets. For the next three or four months, tomatoes will be in glorious abundance. And then, the season of longing begins all over again.

Tomato recipes: Huge BLT sandwich Fermented tomatoes on scrambled eggs Tomato salad
Fermented tomatoes on scrambled eggs. (Chris Hardy)

Fermented Cherry Tomatoes

Makes 2 quarts

At peak season, it can be hard to keep up with even one cherry tomato plant. Here’s an easy way to preserve cherry tomatoes; the recipe can easily be doubled or tripled to take advantage of the bounty your garden offers.

• 8 cups, approximately, plump cherry tomatoes, preferably mixed colors, rinsed

• 2-4 garlic cloves, trimmed and peeled, optional

• 2 sprigs of basil, cilantro, or thyme, optional

• 6 tablespoons kosher salt

Put the tomatoes into a two-quart glass canning jar. Add the garlic and herb sprigs, if using, tucking them here and there between the tomatoes.

Leave about an inch and a half of head room at the top of the jar.

Put the salt into a large pitcher, add 8 cups of water, and stir until the salt is dissolved.

Pour the water over the tomatoes until it covers them completely.

Set a glass fermentation weight or glass lid on top of the tomatoes to keep them submerged.

Add a silicone fermentation lid and close the jar with canning rings.

Set it in a warm, dark area, such as a pantry or cupboard that has a steady temperature in the high 60s. Check daily and remove the lid now and then to release pressure.

Ferment for 5 days to 10 days, until you like the taste of the tomatoes. The longer the time in the brine, the tangier the taste. Tomatoes that are finished with fermentation can be stored in their brine in the refrigerator for up to a year.

To use, drain off the fermentation liquid and pass the tomatoes through a food mill. If you do not have a food mill, set a medium strainer over a deep bowl. Put a handful of the tomatoes into the strainer and use a heavy wooden spoon to press the flesh through, leaving the skins behind. Discard the skins and continue until all the tomatoes have been strained.

Put the fermented tomato puree into a glass jar and use within a week.

SUGGESTED USES

• Top French fries or oven-roasted potatoes.

• Stir into homemade salsa.

• Spoon over gently scrambled eggs.

• Drizzle over plain whole-milk yogurt. Enjoy with chips or sliced radishes and celery.

• Drizzle swirls over chilled soups, such as cucumber, avocado, vichyssoise, or gazpacho, or over hot soups such as potato, bean, or pasta.

• Spread on a thick slice of toast topped with crème fraîche.

Tomato recipes: Huge BLT sandwich Fermented tomatoes on scrambled eggs Tomato salad
Preparing the BLT. (Chris Hardy)
Tomato recipes: Huge BLT sandwich Fermented tomatoes on scrambled eggs Tomato salad
Big loaf BLT. (Chris Hardy)

Big Loaf BLT

Serves 5 to 6

As far as rituals go, the BLT is right up there with summer traditions like fireworks and watermelon. This shareable sandwich is everything a BLT should be: gooey, drippy, and sloppy to eat. It has plenty of bacon, too, cooked all-the-way crisp for that essential snap between the teeth.

• 1 pound thinly-sliced bacon

• Loaf of sourdough hearth bread, sliced in half lengthwise

• 3/4 cup mayonnaise

• 5 to 6 ripe beefsteak tomatoes, cored, cut into 1/4-inch-thick crosswise slices

• Kosher salt

• Black pepper in a mill

• 1 head butter lettuce, outer leaves discarded and inner leaves torn into pieces

Preheat the oven to 375 degrees.

Fry the bacon in a heavy skillet until it is very crisp; transfer it to absorbent paper to drain. Set aside.

Set the bread on the middle rack of the oven, heat through, and remove from the oven when the exposed surfaces of the bread are just starting to take on a bit of color. Set the hot bread on a work surface.

Slather the mayonnaise over the cut surfaces of the bread in one swoop; do not rub it in.

Tile the tomatoes on the bottom half of the bread, overlapping them slightly. Season generously with salt and several turns of pepper from the mill.

Pile the bacon on top of the tomatoes and put the lettuce on top of the bacon.

Sprinkle the lettuce lightly with salt.

Set the top half of bread on top of the sandwich and press down gently so that it stays in place.

To enjoy right away, cut into crosswise slices. To serve later, wrap in paper or foil and enjoy within an hour or two.

Tomato recipes: Huge BLT sandwich Fermented tomatoes on scrambled eggs Tomato salad
Tomato salad. (Chris Hardy)

Tomato Salad

Serves 3 to 4

A great tomato salad does not need much more than just-picked tomatoes and a bit of salt, along with whatever additions engage you. The most important element, other than the tomatoes themselves, is how you slice them. They must be cut through their equator, not their poles, which is to say crosswise, not lengthwise.

• 3 or 4 medium tomatoes of various colors, cored

• 8 to 10 cherry tomatoes of various colors and sizes, quartered

• 1 very thin slice of red onion, rings separated

• 2 garlic cloves, crushed and minced

• Extra virgin olive oil

• 2 small basil sprigs

• Kosher salt

• Fresh-ground black pepper

• 1 burrata cheese, preferably Italian, about 8 ounces

Cut a slice off the blossom and stem ends of the large tomatoes; set the ends aside for another use. Cut the tomatoes into ¼-inch-thick rounds; if the tomatoes are particularly large, cut the slices in half.

Arrange the tomatoes on individual serving plates, alternating colors and overlapping them slightly. Scatter the quartered cherry tomatoes on top. Tuck pieces of red onion here and there between the tomatoes, and scatter the garlic on top.

Drizzle with olive oil and add the basil sprigs. Season with salt and pepper.

Set the burrata on a another plate, drizzle with olive oil, and season with salt and pepper.

Enjoy right away, with a big spoonful of burrata on top of each serving.

Latina Entrepreneur’s Sonoma-Made Hot Sauce Is Spicing Up Our Summer

Deb Rock guarantees she has never eaten a dish without a chile pepper, much like her grandfather, who bit into a fresh jalapeño at every meal. She also believes she may be the only Latina in the United States producing her own line of hot sauce. Her brand, Sonoma Hot Sauce, has been on the local market for six years.

Rock says she grew up dreaming of having the opportunity to harvest her own food. Her parents were originally farmers from Nuevo León, Mexico. After coming to the U.S., they became a military family, and Rock spent some of her childhood at military bases in Louisiana, where the famous Tabasco sauce was created. “It was on every table,” she says.

After arriving in Sonoma County in 2013, Rock enrolled in an entrepreneur program at Santa Rosa Junior College and developed her plan for Sonoma Hot Sauce. Her recipe is organic and vegan, and has just a few simple ingredients: peppers, salt, garlic, and vinegar — no water added. “I use a blend of peppers, everything from sweet to a medium hot. It’s not a super-hot hot sauce, but it’s not moderate. It’s hot sauce!”

Rock says the high-quality peppers she grows outside Rohnert Park have improved the recipe. She’s even experimenting with her own pepper hybrids, after noticing her peppers would cross-pollinate in the field. “Because of the closeness to the ocean, we have this slow maturation of the peppers, just like the local wine grapes,” she said. “Moving here improved the flavor of my hot sauce dramatically because of the Mediterranean climate and the incredible soil that this farm has.”

Find Deb Rock’s Sonoma Hot Sauce at these fine retailers across Sonoma County. Or go online to stock up on a massive half-gallon jar: sonomahotsauce.com

Meet 18-Year-Old Community Organizer Joy Ayodele

Youth rally organizer Joy Ayodele, 18, introduces speakers in the Santa Rosa courthouse square before a march to city hall on Monday. (John Burgess/The Press Democrat).

Joy Ayodele thought perhaps 50 people would show up to the June 1 protest she organized in memory of George Floyd, the black Minneapolis resident killed by a white police officer on May 25. Ayodele had never organized a demonstration before, though she was no stranger to activism. Her family, especially her mother, has always encouraged her to speak out against injustices.

That day, over 300 people joined Ayodele’s demonstration, sharing their outrage over racism and police brutality. “I will admit that the decision to organize the first one was very spontaneous,” she said. “I was trying to get the point across that although (some protests) had escalated in a violent way, they’re very important… They’re not violent people. They’re protesting because they’re angry.”

C. Born and raised in Santa Rosa, she graduated from Montgomery High School and is enrolled at Santa Rosa Junior College. Floyd’s death stirred feelings of sadness and anxiety in Ayodele, but she says the protests have also awakened “overwhelming power, overwhelming joy and peace.”

“Truthfully, prior to (the protests), I don’t think I’ve ever seen so many people of color in our community … just, like, coming out together,” she said. “I think we’re all kind of cautious in that way — to gather in that way, it’s a dangerous thing.”

“But I think that’s been really, really powerful and really beautiful.”

5 New Wine Tasting Venues to Check Out in Sonoma County

Who opens a wine tasting venue during COVID-19 closures and restrictions?

Next weekend, Johan Eide and Kerry Thedorf will, and their venue, Region, should arrive with some excitement. It will offer wines from two dozen high-end, low-production wineries, most located in Sonoma, for tasting and purchase, with guests serving themselves from high-tech dispensing machines. Food from nearby restaurants, special events, music, winemaker dinners … it may all be found at their space, Region, at the busy Barlow center in Sebastopol.

The original launch plan was for March or April, but as spring drew closer, Eide and Thedorf decided to push the opening into May. That decision proved wise, as March brought the explosion of coronavirus cases, prompting shutdowns of tasting rooms and shelter-in-place orders.

“We decided on May to have everything in place and offer the complete experience,” Thedorf said. “If we’d opened in March, it would have crushed us.”

Yet May became problematic, too, as the pandemic continued and tasting rooms, restaurants, bars and retail stores didn’t know when they could reopen or under what conditions. Now July 25 is the official opening date for Region. The delay allowed the founders to not only tweak the details but also retool for outdoor-only seating, control the number of customers using the self-dispensing machines (four to six, each 6 feet apart) and put in place sanitation and other health safety measures.

“We’ve shifted where everyone sits; we took out a middle wall and installed four doors that we can open and close to create separate spaces,” Thedorf said. “And we’re working with our neighbor, Golden State Cider, to expand the patio into its parking lot.”

The Region concept makes great sense for consumers and wineries alike. Purchasing a 2.5- or 5-ounce glass of hard-to-get wine lets guests taste before they buy; the wines in the dispensers are available for purchase by the bottle. Each member winery is assigned two weeks a year during which it can pour its wines in person and host winemaker dinners and club events when coronavirus restrictions are lifted. Current co-op wineries include Flambeaux, Hafner, Laurel Glen, Thirty Seven, Three Sticks and Trombetta; Front Porch winemaker Sebastien Pochon has the pouring honors on July 25.

“Region is very important for a small brand like ours,” said Rickey Trombetta Stancliff, who with husband Roger Stancliff owns Trombetta Family Wines in Forestville. Their daughter, Erika Stancliff, is the winemaker for this chardonnay and pinot noir producer. “We are too small (approximately 1,200 cases a year) to have our own tasting room. We don’t make enough wine for that to be profitable. Region allows us to showcase our wines with the added benefit that people can try them … without feeling any pressure to purchase. If they would like to take home a bottle or two, they have that ability as well.”

Despite making wine for three decades in Sonoma County for large companies and his own Goldschmidt Vineyards brand, Nick Goldschmidt and his wife, Yolyn Wilson, have never had their own tasting room. Although their timing wasn’t ideal, they have one now, in the collective tasting venue The Pour House, northwest of Healdsburg. Formerly known as Family Wineries of Dry Creek, this casual spot surrounded by grapevines is home to Lago di Merlo and Optima Winery and, since mid-June, Goldschmidt Vineyards.

“A tasting room is not a market we have developed in the past, as we have never found the right location until now,” Goldschmidt said, shrugging off the pandemic challenges. “I didn’t want to be in town, per se. I wanted to be out in the country, and Dry Creek Valley, where we live, is a special place. We are farmers after all, and so being out in the valley is important to me.”

He is mostly known as a cabernet sauvignon maker, so Goldschmidt wants to shine a light on other varietals and small-lot wines not available in stores.

“Cabernet will always be our focus, from Oakville (in Napa Valley) and Alexander Valley, and we have a great following for merlot and chardonnay,” he explained. “Now we can show real special lots from even smaller growers: Fog’s Edge from Randy Peters, Singing Tree Reserve from Dutton (Ranch), Lone Tree Alexander Valley, petite sirah and zinfandel from Railyard, under the Gracepoint label and many other hard-to-find wines.”

Region and Goldschmidt Vineyards aren’t alone in creating tasting spaces in trying times. Aperature Cellars in Healdsburg, Bricoleur Vineyards in Windsor and Chenoweth Wines in Sebastopol join them in the cause.

Aperture Cellars in Healdsburg. (Courtesy photo)

Aperture Estate

Jesse Katz has done a lot of winemaking in his short 36 years, for such world-renowned wineries as Petrus in Bordeaux, Screaming Eagle in Napa Valley, Viña Cobos in Argentina and Lancaster Estate and its sister label, Roth, in Sonoma. He went on to found his own labels, Devil Proof for malbec and Aperture Cellars for Bordeaux-variety wines.

Investment assistance from Houston Astros owner Jim Crane helped Katz build an avant-garde production facility south of Healdsburg for the two brands, with an adjacent visitor center slated to open in spring of this year. Coronavirus delayed the debut until July 9, when the doors opened to appointment-only outdoor visits.

The 4,000-square-foot space incorporates natural light, inspired by the aperture of a camera, used so successfully by Katz’s professional photographer father, Andy. The sauvignon blanc and cabernet-based wines are high end and of remarkable quality. Experiences ($75-$125) are low-key, intimate and include food pairings. Indoor tastings will be available when restrictions are lifted.

12291 Old Redwood Highway, Healdsburg, 707-200-7891, aperture-cellars.com.

Bricoleur Vineyards in Windsor. (Courtesy photo)

Bricoleur Vineyards

Long before the coronavirus pandemic, Mark and Elizabeth Hanson targeted the grand opening of their Windsor tasting room, guest houses, events barn and pavilion for May 2. They’d hired former Chalkboard and Brass Rabbit chef Shane McAnelly as estate chef and planted flower and produce gardens from which he could pluck items for his dishes.

Shelter-in-place orders stalled the Hansons’ opening until May 23 and all visitor activities had to be conducted outside, with physical distancing. The 39-acre estate (21 acres of chardonnay and pinot noir vines), with its own pond and views of the Russian River, proved just right for the times. Today, tastings continue by appointment, and wine and food packages range from $45 to $90 per person. A wide range of varietals are offered.

7394 Starr Road, Windsor, 707-857-5700, bricoleurvineyards.com

The Chenoweth family.
Chenoweth Wines. (Courtesy photo)

Chenoweth Wines

Like many vineyard owners, Amy and Charlie Chenoweth branched out to making their own wines — mostly chardonnay and pinot noir — from their ranch in the Sebastopol hills. In July, they introduced a range of outdoor tastings and tours for small groups and with physical distancing for safety. There is no tasting room but rather a tasting grove with picnic tables shaded by towering redwoods. Tastings range from $25 to $125 per person and include cheese pairings from Valley Ford Cheese Co. It’s truly a family affair, with winemaker Amy, grapegrower Charlie, their sons CJ and Jakob and Kyra Thomson, CJ’s girlfriend and Chenoweth assistant winemaker, all involved in welcoming guests.

5550 Harrison Grade Road, Sebastopol, 707-829-3367, chenowethwines.com

Yolyn and Nick Goldschmidt. (Courtesy photo)

Goldschmidt Vineyards at The Pour House

The Pour House, formerly known as Family Winemakers of Dry Creek Valley, is a collective of small-volume wine producers; Goldschmidt Vineyards joined the fold in mid-June. The tasting room has been redecorated and the large patio area allows for easy physical distancing.

Nick Goldschmidt makes a dizzying number of wines from throughout the world — New Zealand, Chile and Argentina joining California — yet his focus for The Pour House is on chardonnays, zinfandels, merlots and cabernet sauvignons from Dry Creek and Alexander valleys. Open daily, The Pour House also serves and sells the wines of Lago di Merlo and Optima Winery. The basic tasting is $10, refunded with a bottle purchase; add a charcuterie plate for $12.

4791 Dry Creek Road, Healdsburg, 707-433-0100, goldschmidtvineyards.com, thepourhouse707.com

The new Region wine bar at The Barlow. (Dan Quinones)
Region founders Johan Eide and Kerry Thedorf. (Dan Quinones)

Region

Purchase a tasting card ($2.99) which links to your credit account, insert it in a high-tech wine dispensing station and push-button pour your own sample or glass of wine from any of 24 producers, most of them located in the “region” of Sonoma. During COVID-19 restrictions, take that glass to the patio where you will be seated and distanced from others to enjoy your wine and perhaps order a meal or snack from nearby Acre Pizza, The Farmer’s Wife, Fern Bar or Sushi Kosho to be delivered to your table.

This new venue in The Barlow in Sebastopol officially opens July 25 and features two dozen small producers (most under 10,000 annual cases) that don’t have the means for their own tasting rooms, yet have the goods — great wines — available for sampling and purchase.

The Barlow, 180 Morris St., Suite 170, Sebastopol, 707-329-6724, drinktheregion.com