The Spyglass treehouse in Occidental brings guests up close to the forest. (Jayson Carpenter)
“How different would the world be if everybody slept in a tree?”
That’s the question Will Beilharz pondered in 2011, after spending the night in a hammock securely suspended some 250 feet above the ground in the canopy of a redwood tree in Occidental.
Beilharz had come to Sonoma County to work on the construction of the Sonoma Canopy Tours zipline course (now Sonoma Zipline Adventures) on the Alliance Redwoods Conference Grounds. That experience, and especially the overnight stay in the trees, made a lasting impression.
13 years later, Beilharz’s company, Artistree Home, makes sleeping among the trees an easy — even luxurious — feat. And, for tree lovers, there’s an added bonus: 10 percent of business profits support forest restoration and stewardship projects in Sonoma County and beyond.
Co-founded with his mother, Amy Beilharz, Artistree designs and builds treehouses and tiny homes for customers around the world. The company, headquartered in Occidental, has constructed two treehouses in Sonoma County that can be booked for one-of-a-kind overnight stays in the redwoods.
Artistree’s Compass treehouse in Occidental. (Jayson Carpenter)
The Spyglass Treehouse offers an elevated Wine Country experience. Along with a king bed, kitchenette and floor-to-ceiling windows, it has a bathroom with an infrared sauna and a deck with a cedar hot tub. (Nightly rates from $555.)
The Compass Treehouse is more like a glamping tent suspended in the trees, with walls made from canvas-like, semi-permeable fabric. Amenities include a queen mattress pad and a battery to power some lighting and charge a cellphone. A composting toilet and hot shower are located a short walk from the tent, on terra firma. (Nightly rates from $150.)
The two treehouses are situated on 20 acres of third generation redwood forest in Occidental, owned by the mother-and-son duo. Both accommodations offer a dreamy place to relax and unwind. But the treehouse stays in Sonoma County are just one small component of the Artistree business.
The company was conceived to develop and operate so-called eco-resorts and is currently working on one in Texas. Sonoma County is another potential location for an eco-resort, if Artistree can find land that is the right fit for the project.
Will Beilharz, a self-described “regenerative real estate developer,” says the company’s goal is to use the hospitality side of the business to fund land conservation.
“We’re interested in developing hospitality-type experiences in partnership with land conservation that help restore land and ecosystems, but also engender a sense of place and a cultural and ecological refuge for people to experience the beauty of the world,” he says.
More Above Ground Getaways
Two other properties in Sonoma County, one in Bodega and another in Occidental, offer overnight stays among the trees.
Eagle’s Nest Treehouse Farm Stay at Salmon Creek Ranch
Located on a 400-acre working ranch on the Sonoma Coast, Eagle’s Nest treehouse is accessed via a 30-foot spiral staircase. It features a queen bed, full bathroom, coffee machine and a wraparound deck for lounging on — when you’re not hanging out with the ranch’s resident ducks, cows, goats and livestock guardian dogs. (Nightly rates from $399.)
Five treehouses, similar to yurts, form an aerial village in redwood treetops on the Alliance Redwoods property in Sonoma’s west county. (There’s also a sixth similar structure on the ground that is ADA compliant and accessible.) Every treehouse stay includes two zipline tours with Sonoma Zipline Adventures — one on the day you arrive and another before you depart.
Dinner and a hot breakfast are included and are delivered via room service. With a queen bed and bunk beds, each treehouse is designed to sleep up to four people. Treehouses also have a sink and compostable toilet.
The cost is $523 per person Monday through Thursday, $595 for Friday or Sunday arrival, and $616 for Saturday arrival (there is a minimum of two guests). Additional children and household members start at $263 per person (depending on the day of the week). Along with the overnight stay and two zipline tours, the stay includes a guided nature hike, gourmet dinner and hot breakfast.
Last week, we asked our newsroom colleagues (including reporters, photographers, copy editors and editors at The Press Democrat, Sonoma Index-Tribune and Petaluma Argus-Courier) for their favorite “guilty pleasure eats.”
We defined guilty pleasure eats as “those not-so-cool foods we all secretly crave.” They are the items we tell ourselves we’re not going to get at the grocery store, but end up buying anyway. The restaurant dishes we don’t take photos of or post on social media. The weird food combinations we came up with in some distant past. They are the things we eat when nobody’s watching. Or eat without abandon and without shame. Because life is short and we’re worth it.
Without further ado, here is our newsroom’s favorite guilty pleasure eats. (We have allowed our colleagues to remain anonymous, so that they could share without fear of judgment. Want to share yours? Send us an email.)
Jack in the Box tacos: “Oh man, where do I start. The meat is a total mystery; no one can ID the animal. They fry the hell out of them, and somehow even the stale lettuce and garden-variety hot sauce are perfect. And they’re small, so you have to eat 2-4. I would NEVER bring them to a party, but if I show up to a party and someone else has brought a box, I’m so happy.” locations.jackinthebox.com
Mac & Cheese: “Sadly, it’s always a side dish so there’s never enough. We order four servings from Blue Ridge Kitchen and they always ask, ‘is that all?’ – ‘Yes, I’m just here to pick up my melty cheese pasta, thank you.'” Blue Ridge Kitchen, 6770 McKinley St., Suite 150, brkitchen.com
Mac & Cheese at Blue Ridge Kitchen in Sebastopol. (Blue Ridge Kitchen)
El Roy’s Burrito al Pastor in Petaluma: “It’s 3,000 calories packed into a tortilla — What more could you ask for?” El Roy’s Mexican Grill, 210 Edith St., Petaluma. Food trucks at 401 E. Washington St. and 175 Fairgrounds Drive.
Papa Murphy’s Cowboy Pizza: “I love artisan woodfired pizza as much as the next person, but when it comes to sitting on my couch in sweats—the way pizza was meant to be eaten, mind you—I have an unnatural affinity for Papa Murphy’s Cowboy Pizza. Take and bake pizza is a godsend, no doubt about it, and this is the best of them all. It has pepperoni, sausage, mushroom, olive and flecks of orange cheddar cheese, but it’s Papa Murphy’s special herb and cheese blend that seals the deal. This magic sprinkle, which they use on just a select few pizzas, tap dances on every taste receptor I have. I’m certain it has an addictive substance in it because, like the drug-addled lab rat that keeps pulling at a lever for one last hit, I don’t have an off button when eating this pizza.” papamurphys.com
Annie’s Shells and White Cheddar: “If you’re a parent of a child of a certain age, you no doubt know the wonders of Annie’s purple box. I was once a Kraft Blue Box aficionado, interrupted by a brief flirtation with Velveeta shells and cheese, but those can’t compare to Annie’s Shells and White Cheddar. When I make it, I even sing ‘Shells and White Cheddar’ to the tune of the Moody Blues ‘Nights in White Satin’ (I am not making this up). When my kid was little, I’d make it for her and would make sure that mama got her fair share in exchange for labor. Now that she’s old enough to make it herself, which she does any chance she gets, I lurk in the kitchen after she’s filled her bowl to scrape up any shells that are still stuck to the side of the pan, and eat them standing over the stove.” annies.com/products
Annie’s Shells & White Cheddar. (Annie’s Homegrown)
Theater popcorn: “I LOVE expensive theater popcorn with (and this is key) the butter flavoring. I know, I know. But it tastes so good and it helps stick the salt to the popcorn when you tear open those tiny packets and sprinkle it into the tub. Plus, when I was 19-21, I worked at S. E Ryfoff, a food manufacturing company in L.A., and this was one of the products we made and (with my help on the ‘Oils, Dressings and Mayonnaise Line’) packaged for theaters. So I know what’s in the stuff. And I still like it.”
A cold vodka martini (with olives, natch) and a basket of French fries: “The delightful combination of cold and hot, medicinal and salty, tactile and aromatic, is simply to die for. And yes, given how unhealthy this pairing is, that’s a strong possibility. Until then: perfection!”
Costco Pepperoni Pizza: “I absolutely love the different pizza options we have here in Sonoma County but living by Costco means I ALWAYS have access to a wonderful slice of Costco pepperoni pizza. It’s only $2, I always get an amazing cheese pull with each bite and it hits the spot when I just need something to eat. Also walking around Costco is busy work so I need food after.” costco.com
Costco Kirkland Almond Butter: “This really hits the spot if eaten straight out of the jar standing by the kitchen counter — it’s good on a slice of bread or apple, too, but not quite as addictive. I sprinkle some cardamom on it — because cardamom makes everything taste better. It tastes sweeter than other almond butters I’ve tried. There’s supposedly no sugar in it — if there is, I don’t want to know. The only downside is that, after a few spoonfuls, the almond butter kind of sticks to the throat. But it’s still worth it.” costco.com
In Sweden, Swedish fish is simply called “fisk” (or fiskar) and is and is sold as pick-and-mix candy in grocery stores. You can find it at Stockhome restaurant in Petaluma. (newrevmedia.com)
Swedish Fish: “In Sweden, where I’m from, Swedish Fish is simply called ‘fish’ (or ‘fiskar’) and is sold as pick-and-mix candy in grocery stores. It comes in a variety of colors and flavors, including salty licorice, which is a completely normal thing to enjoy in Sweden but creates looks of horror and dramatic ‘bleh’ reactions among Americans. The red Swedish Fish version found in the US is made in Canada but that doesn’t make me love it any less. Eating it almost always gives me a tummy ache and I tell myself that, next time, I’ll eat less than half of the bag in five minutes. But I forget and then I do it all over again.” You can find real Swedish Fish candy at Stockhome restaurant, 220 Western Ave., Petaluma.
Swedish Pizza from Stockhome: “Having a Swedish restaurant in Sonoma County enables me to continue to indulge in some of my favorite guilty pleasures. We have fancy woodfired pizzas in Sweden but we also have ‘fulpizza’ (or ‘ugly pizza’), the kind of down-to-earth, greasy pie you devour after drinking too much schnapps or when it started snowing again in April or you’re feeling a bit burned out after returning to work after six weeks of paid vacation. Fulpizza flavors tend to be eclectic and include Kebab Pizza, Banana-Curry Pizza and, my absolute favorite, Steak and Béarnaise Pizza. It’s really the best of both worlds: Craving steak but also pizza? You’re all set. Stockhome restaurant’s Swedish pizza is an elevated version, with topnotch ingredients. Pair it with ‘pizzasallad,’ a tangy oil and vinegar based coleslaw with red pepper.” stockhomepetaluma.com
Banana curry pizza and Bianco pizza with Swedish pizzasallad at Stockhome restaurant in Petaluma. (Courtesy of Stockhome)How do you tot? Acme Burger has garlic tots, truffle tots, sweet potato tots, Cajun tots, chili cheese tots. And, of course, classic tots. (Acme Burger)
Acme Burger’s Sweet Potato Tater Tots “are just the perfect comfort food. The only problem is, when I order them, I eat them first, and then don’t have room for the tasty burger!” Acme Burger, 550 East Cotati Ave., Cotati; 1007 W. College Ave., Suite D, Santa Rosa; 330 Western Ave.,
Petaluma. acmeburgerco.com
Burger King’s Classic Chicken Sandwich, McDonald’s Chicken McNuggets and Lemon Cloud Pie from Betty’s Fish and Chips: “I love the Classic Chicken Sandwich at Burger King, because my grandmother always took us there as kids. I’m also a fan of Chicken McNuggets, because I would go through the drive-thru with my dad and he would order an ‘orange sandwich and a chicken drink,’ which was hilarious when I was 5. I’d have to say the Lemon Cloud pie at Betty’s Fish & Chips disappears remarkably fast whenever I order it.” Betty’s Fish N’ Chips, 4046 Sonoma Highway, Suite 4128, Santa Rosa. bettysfishandchips.com
The famous Lemon Cloud Pie and Apple Pie from Betty’s Bakery and Fish and Chips in Santa Rosa. (Photo by John Burgess/Sonoma Magazine)
The Morning Bun from Quail & Condor: “My slice of food heaven is courtesy of Quail & Condor, specifically their morning bun which they describe as ‘a spiral of our croissant dough tossed in sugar and filled with a mousse…’ The mousse tastes of real pastry cream so you have the combination of flaky melt-in-your-mouth croissant dough combined with the just-right heaviness of the filling. I swear every time that I’ll only eat half. Every time I’m licking sugar off my chin and flicking croissant crumbs off my clothing. Mmmmmm.” Quail & Condor, 149 Healdsburg Ave., Healdsburg, quailandcondor.com
Kozlowski’s Apple Turnovers: “Even though the store on Highway 116 is now closed down, they’re still available at Andy’s Produce in Sebastopol. Way more calories than I really need, but they’re so good!” Andy’s Produce, 1691 Gravenstein Highway N., Sebastopol.
Dark chocolate orange sticks from Trader Joe’s, a favorite spot for guilty pleasure shopping. (Trader Joe’s)
All the snacks from Trader Joe’s: “I’m the mom of two teenage boys, so there’s a lot of guilty pleasure eating in my house. Trader Joe’s is the place! Potato chips, pirate booty, chili-lime tortilla chips. And we can’t escape without at least four bags of their dark chocolate orange sticks—one for each person in the family.” traderjoes.com
Coke Slurpees at the 7-Eleven: “On the way home from track practice with the boys, we’re all-in on Coke Slurpees at the 7-11! It’s not so guilty for the boys, because it puts a bit of sugar back into their hard-charging bodies and cools their throats after their run. Definitely a guilty pleasure for me, because I haven’t worked out before having mine. But they’re my favorite thing ever!” 7-eleven.com
Trader Joe’s dark-chocolate-covered marshmallows: “Because they are little puffs of heaven.” traderjoes.com
Chocolate-covered gummy bears: “Delicious chocolately outside with mildly chewy center. So satisfying. An odd but delightful combination!” Available at specialty candy stores.
O Organics Grapefruit Soda: “Something about it is so hard to resist at the grocery store! I pour it in a wine glass, sometimes add a little fresh mint or basil, it’s bliss and extremely indulgent.” safeway.com
Special mentions:
The best fries: Coming up with a list of the best fries in Sonoma County goes beyond the scope of this article and requires more in-depth research, but there seems to be some consensus in the newsroom that Five Guys fries are among the best — “with the caveat,” as one person pointed out, “that McDonald’s fries are in a class by themselves, so, out of fairness, shouldn’t be able to compete with other fries.” An insider tip: “The best french fries in Sonoma County are at Seared (in Petaluma), where you can get them at happy hour in a basket, though they are not on the menu. You have to ask for them.”
The most eclectic food combo: “Pork rinds and Red Vines.” We can’t wait to try this one.
And for those who love everything pickle: Get the “In a Pickle” seasoning from Trader Joe’s. “I always buy a few because it’s only around during the summer,” said one reporter.
Spring colors envelop John Leipsic of Larkspur and Wendy Robbins of Massachusetts as they tour the Western Hills Garden in Occidental, Tuesday, May 14, 2019. (Kent Porter / Press Democrat)
With spring just around the corner, gardens will soon be in full bloom again. If you are seeking a peaceful sanctuary in nature, a beautiful spot for a picnic, a secluded lovers’ escape, a pathway for a revitalizing stroll or simply a place where you can unwind and relax, this list of some of our favorite gardens in Sonoma County was made for you. Click through the above gallery for a peek at some of the beautiful blooms.
Asian and California Native Plants—Sonoma Botanical Garden
You can take a tranquil walk or picnic among breathtaking flowers and foliage native to Asia without leaving Sonoma County. Located just outside of Glen Ellen, Sonoma Botanical Garden has blossomed into an expansive showcase of plant species from Asia and California over the course of nearly 40 years. A focus on conservation has long been a part of Sonoma Botanical Garden’s ethos. Founded by Jane Davenport Jansen in 1987, the garden was started from wild seeds collected on expeditions to Asia.
Philadelphus schrenkii in bloom at the Sonoma Botanical Garden in Glen Ellen. (John Burgess/The Press Democrat)At Hidden Forest Nursery in Sebastopol. (Karen Kizer/for Sonoma Magazine)
Rhododendron, Azaleas, Camellias and more—Hidden Forest Nursery
Tucked away in the Hessel Area of Sebastopol, this is a nursery and a magical secret garden all in one. Rhododendrons, azaleas, camellias and Japanese maples are among the many plants available for purchase at the Hidden Forest Nursery, but the highlight of a visit to the nursery just might be a walk around its verdant grounds. Walking along the two miles of trails that wind through the botanical reserve feels like a journey to an enchanted land. Guided docent tours through the 7.5 acres are also available the first and third Saturday morning of each month.
Open 9 a.m. to 4 p.m. Thursday – Monday; other times by appointment. 3970 Azalea Lane, Sebastopol. 707-823-6832, hiddenforestnursery.com
Roses and Irises—Russian River Rose Company
The Russian River Rose Company’s show garden in Healdsburg features over 650 different roses and 202 irises. Guided tours can be booked for a fee to see the full splendor of the garden and its many flower varieties. Among some of the garden’s highlights are the Rose Allee (eight arches covered with climbing roses), a Butterfly Garden, an Iris Garden and a Perfume Distillery where rose water and perfume are produced.
Situated on over five acres, this expansive rose farm cultivates 8,000 rosebushes. There are a variety of ways to experience Petaluma’s historicGarden Valley Ranch. You can buy tickets for a day of flower foraging when the roses are in bloom or make a reservation to stay overnight at the property’s romantic garden cottage. The venue also can be booked for weddings and private events.
Spring colors envelop John Leipsic of Larkspur and Wendy Robbins of Massachusetts as they tour the Western Hills Garden in Occidental. (Kent Porter / The Press Democrat)Scotch broom blooms, Tuesday, May 14, 2019 at Western Hills Garden in Occidental. (Kent Porter / The Press Democrat)
Rare Plant Species—Western Hills Garden
You will not want to miss this plant lovers’ oasis in Occidental. Western Hills Garden features an array of species collected from far off places such as Australia, South America and South Africa. Set on a three-acre property, the garden has five ponds, 34 bridges and everything from rare conifers to endangered Chinese maples to a camellia forest. For a fee, visitors can walk through the garden on their own or book a guided tour with a group.
There is nothing quite like seeing lavender fields in bloom. Monte-Bellaria di California opens its lavender farm to visitors for country walks during weekends starting in April, but it’s during early summer when the lavender is in full color.Pre-paid, timed tickets are required during this “High Bloom Season” that goes from June 21 to July 28. Though not as colorful later in the year, visitors can also take walks on weekends when the lavender aromas reach their peak during the farm’s “High Fragrance Season” from Aug. 3 to Sep. 1.
When you live in a place like Sonoma, it’s a given that there are going to be heaps of delicious wines to be shared. But the winemakers themselves—their stories, their backgrounds, their under-the-radar recommendations—are what bring a region alive.
Here’s to 15 of the most fascinating folks on the scene right now, including both established winemakers producing thousands of cases a year and up-and-comers exploring exciting new avenues.
Plus, we’ve polled the entire group for their insider thoughts on inexpensive weeknight wines, interesting travel destinations on the horizon— and how it really feels to zoom around the barrel room on the forklift.
The Rising Star: Justin Trabue
Ward Four Wines
Photo by Eileen Roche.
Justin Trabue’s parents may have had a premonition—or a secret plan in mind—when they named her after a California winery. “Unlike a lot of Black families, I grew up with wine on the table,” says Trabue, a native of Washington, D.C.’s Ward Four district. “My parents were always having conversations about food and wine and hospitality.”
Trabue moved to California straight out of high school to study wine, then spent seven years working in production at Lumen Wines in Santa Barbara County and Heitz Cellar in Napa Valley. She founded Ward Four in 2021 with help from the Courier Fresh Fund, which awards cash grants to young Black founders.
Sourcing grapes from vineyard owners who farm sustainably and follow ethical labor practices, Trabue makes her wine at Sonoma’s Obsidian Wine Co. using native yeasts and gentle foot-treading.
“My motto is ‘wines of joy, no fuss,’” says Trabue, whose offerings range from dry Muscat to chillable Mourvèdre. “Ward Four wines are supposed to be enjoyed with friends that give you joy and lift you up to be your highest, happiest self.”
Most proud of: My 2022 Barbera. Savory yet fruitforward, the wine is soft on the palate but so exciting and lifted at the same time. Although it’s light bodied, it holds up beautifully with food.
What I’m drinking in 2024: This year, I’m excited to drink more McCarter Cellars wine, owned by Dennis McCarter. His Sauvignon Blanc is beautiful, and his Pinots truly shine.
“Xarel- lo; a native white grape from the region of Penedès region of Catalunya in Spain.The grape is very versatile and can make some delicious sparkling wine as well as some more serious white wines.” — Gustavo Sotelo, Orixe Sotelo
“Muscat of any kind, if I could find it around Sonoma Valley— Á Petits Grains, Alexandria, Canelli.”— Coral Wang, Maison des Plaisances
“Pinot Noir. It makes such a sexy wine.” — Joel Burt, Las Jaras
“Malvasia Bianca, I’ve been searching for a source for this beauty for a few years! Let me know if you know anyone!” — Justin Trabue, Ward Four Wines
“Would love to work with some Rhône varietals.” — Henry de Lambert, Roth Estate
“With LaRue and my consulting, I work with 29 different varieties, so I’m good.” — Katy Wilson, LaRue
The Sage of Natural Wine: Joel Burt
Las Jaras Wines
Photo by Adahlia Cole.
While Joel Burt’s winery partner is a famous comedian — Eric Wareheim of the “Tim and Eric Awesome Show, Great Job!”—there is serious intention behind Las Jaras Wines. Hailing from a family of organic table grape growers, Burt toiled at corporate wineries for years before launching his brand in 2017. A year later, he ditched his day job to go all in on Las Jaras.
With Burt heading up production and Wareheim handling label art and marketing, the partners share a vision to offer cleanly made, natural wines with energy and vitality—wines of place rather than process. “The current trend has been wines that are more about the process of natural winemaking, and those wines can show a lot of flaws,” Burt says.
“We’re taking our natural approach to the fine wine space.”
These days, the Las Jaras lineup is no small venture, with 20,000 cases produced annually and more than a dozen wines, from Russian River Trousseau Gris to Sweet Berry Wine—named for a “Tim and Eric” show sketch. In 2024, Las Jaras will release its first Oregon Chardonnay.
Most proud of: Our three Chardonnays from wildly diverse areas: Santa Rita Hills in Santa Barbara County, Alder Springs Vineyard in Mendocino, and the Chehalem Mountains in the Willamette Valley of Oregon.
What I’m drinking in 2024: I really like the wines from LaRue. Katy Wilson is a really talented winemaker.
“Brad Webb, the founding winemaker at Hanzell, singlehandedly invented a good portion of standard winemaking practices in the modern age.” – Cody Rasmussen, Desire Lines
“Jack Sporer [Fresh Wine Co.]. He never falters, with the most unique grace, charm, and sound advice. Whether through harvest, off-season work, or just friendship, this guy’s got everyone’s back.” – Coral Wang, Maison des Plaisances
“Mike Chelini of Stony Hill Vineyards, who passed away in October. He was proof that simplicity works, and he truly let the soil and grapes do the talking.” – Nick Hess, Leghorn Wine Co.
“Michael Lancaster from Tin Barn Vineyards. He still approaches every harvest and every day in the cellar with the same joy and excitement as someone who just started making wine more recently.” – Gustavo Sotelo, Orixe Sotelo
The Seasoned Farmer: Daniel Ricciato
Marnet Wines
Photo by Kim Carroll.
You’d think that managing more than a hundred vineyard sites for winemaker Thomas Rivers Brown would take up all of Daniel Ricciato’s time—yet he still manages to produce his own acclaimed wines under the Marnet label.
Ricciato named Marnet for his German grandmother— a joyous woman with a knack for celebrating simple pleasures—and dedicated it to single-vineyard Pinot Noir and Chardonnay from the Sonoma Coast and Mendocino. With vineyard expression as his goal, Ricciato makes whole-cluster wines with native yeasts, minimal sulfur, and no additives.“A lot of people talk about consistency across their wines, but I don’t want consistency,” says Ricciato. “I want all of my wines to have their own personalities.”
Still working his day job, he intends to keep his brand small. “There are a lot of producers that make 20 or 30 wines, and that would drive me nuts,” he says. “I want my portfolio to be very succinct and to the point.”
Marnet will achieve a new milestone in 2024 when Ricciato takes over farming the well-known McDougall Ranch Pinot Noir vineyard on the Sonoma Coast.
Most proud of: My Chouette Pinot Noir. It’s a site that I’ve had enough time to work with to where I’m starting to make some small adjustments. I’m hoping that’s going to start to pan out and elevate that wine.
What I’m drinking in 2024: The wines that Steve and Catherine Kistler produce at Occidental Wines are superb every year.
“The 2021 Schäfer-Fröhlich GGs: a magical, mysterious, beautifully intense Riesling from the Nahe.” — Cody Rasmussen, Desire Lines
“The 2000 Henri Bonneau Reserve des Celestins Chateauneuf-du-Pape. Each time I have had this wine it has been dazzling and kaleidoscopic.”– Daniel Ricciato, Marnet
“The Didier Dagueneau Pouilly-Fumé Silex from the Loire Valley in France. This wine is perfection, a master class in beautifully articulating the expression of terroir and place.” – Katy Wilson, LaRue
“A Carlisle 2019 Rossi Ranch Zinfandel. The fruit and the oak were really well integrated, and I was sad when the bottle was empty”. – Morét Brealynn Chavez, Morét-Brealynn
“A Chardonnay by Albert Grivault from Meursault. I have a tendency to be overly analytical about wine, but in this instance it spoke directly to a more primal part of my brain and I simply enjoyed the wine.” – Eiji Akaboshi, Freeman
The Sweetest Pair: Eglantine Chauffour & Alberto Bianchi
Ena Winemakers
Courtesy of Ena Winemakers.
To say that Eglantine Chauffour and her husband Alberto Bianchi bring an international perspective to their winemaking would be an understatement.
Chauffour is from France and Bianchi is from Milan. The couple met while making wine in Western Australia and worked in cellars all over the world before settling in Sonoma County.
By day, Chauffour works as an enologist at a winemaking equipment and supply company, and Bianchi is the winemaker for ADAMVS on Howell Mountain. Together, they launched ENA in Santa Rosa with Pinot Noir as their flagship, along with a carbonic Primitivo called Eurica.
All of their grapes hail from Mariah Vineyards in the Mendocino Ridge AVA—which just became one of the first vineyards to earn “Land to Market” regenerative farming certification.
The winemakers take a low-intervention approach to winemaking, using native yeasts and minimal sulfur dioxide.
“We are very hands-off, but that’s not saying that we just let the wine go,” says Chauffour. “We are very present in terms of tasting the wine every day, and every decision that we make really matters.”
Most proud of: Probably the most “out of the box” wine we make is Eurica , where we experiment with carbonic maceration.
What I’m drinking in 2024: We enjoy Brick & Mortar’s Sweetwater Spring Vineyard Blanc de Blancs sparkling wine—it has a lot of minerality and elegance with beautiful fine bubbles.
In less than a decade, Coral Wang pivoted from a career in New York’s fashion industry to making natural wine at Domaine Mamaruta in Provence to launching a wine brand in Sonoma.
Wang debuted Maison des Plaisances (“house of pleasures”) in 2021 with Cuvee No. 1, a semi-carbonic Grenache blend from a regeneratively farmed vineyard in Cloverdale. The following year, she took over farming a vineyard in Napa’s Lovall Valley and introduced her Carbonic Cab—a light, playful take on Cabernet Sauvignon. For the 2023 vintage, Wang made a skin-contact Sauvignon Blanc fermented in amphora.
“I’ve taken on this mission to make California noble grapes appealing again and bring a fresh, new perspective,” says Wang, who also works at Magnolia Wine Services and Valley Bar + Bottle in Sonoma. “Every vintage, every wine, is a new experiment.”
She has also embraced a mission to open wine industry doors for people in the BIPOC and LGBTQ+ communities by donating a portion of her sales to pro-equity organizations like the Two Eighty Project and Co-Fermented.
Most proud of: A Sauvignon Blanc from the Denmark Street vineyard, farmed by my dear friends Holly and Eric Clouse. I am so glad I pushed and didn’t take no for an answer when it came down to borrowing amphora for this cuvée. The wine is balanced and bursting with tropical character. Brightness, salty orange peel, and for some wild reason, this site gives us a touch of coconut.
What I’m drinking in 2024: I’m always excited to taste through the Ryme Cellars lineup.
“Ferrari-Carano Fume Blanc.” – Henry de Lambert, Roth Estate
“The sparkling wines fromUne Femme (at Target!) or the very popular La Marca Prosecco.” –Katrina Laemmerhirt, Social Creatures
“Husch Pinot Noir from Anderson Valley.” – Nick Hess, Leghorn Wine Company
Cody Rasmussen
Desire Lines Wine Co.
Photo by Emma K Creative.
Cody Rasmussen thought he was headed for a career in economics when an overseas study program in South Africa—tasting local wines on the side— changed his trajectory. Months after graduation, he and his wife Emily moved to Sonoma to pursue a life among the vines.
The leap led him to Bedrock Wine Co., where he works with Morgan Twain-Peterson as associate winemaker. Since launching Desire Lines in 2015 with a single ton of Syrah, the label has grown from 45 to 1,000 cases, with single-vineyard dry Riesling as its calling card.
“When we picked up Cole Ranch in Mendocino I told Emily, ‘There’s no way we can sell this. We’ll do 50 cases and I’ll drink it myself for the next 20 years,” says Rasmussen. “But now we cannot find enough Riesling.”
Rasmussen describes Desire Lines wines as “distinctly not natty,” yet many of his practices share commonalities with natural winemaking. “Our focus is on having that great vineyard speak through the glass,” he says, “and our winemaking practices line up around that.”
Most proud of: Our Cole Ranch Riesling. The wine is still only halfway through fermentation, but the flavors leap out of the glass already and are so precise, pure, and intense.
What I’m drinking in 2024: Tidings Wine Moonridge Vineyard Cabernet Sauvignon . It’s a beautiful expression of Moon Mountain Cabernet Sauvignon from the very top of the Mayacamas.
Winemaker Gustavo Sotelo and his wife Jackie. (Beth Schlanker / The Press Democrat)
Many know Gustavo Sotelo as the head winemaker at Scribe, yet his personal label is creating a buzz all its own. Born in Mexico City, Sotelo began exploring Spanish wines after tracing his family name back to Galicia. The journey inspired him to create Orixe Sotelo, focusing on Tempranillo, Garnacha, Godello, and other Spanish grape varieties.
“There’s so much focus on French varieties and French winemaking techniques in California, yet as a New World wine region, we have the potential to do whatever we want,” Sotelo says. “So why aren’t more people playing around with Spanish grape varieties?”
Taking that concept a step further, Sotelo uses a traditional Sherry-making technique to create his Rosé en Flor, which involves growing a film on the wine’s surface after primary fermentation. Along with giving the Grenache- Tempranillo blend a bone-dry character, the process contributes savory and nutty elements, and enhances texture.
“I do like to make very classical wine in some ways, but I also like experimenting,” he says. “I’m just trying to broaden the conversation about what California wine can be.”
Most proud of: The Rosé en Flor. It is a unique winemaking style rarely seen in California and it requires a lot of care and patience to create the right kind of flor.
What I’m drinking in 2024: The Birdhorse Wines Cinsault from Preston Vineyard. Katie Rouse and Corinne Rich are making some phenomenal wines.
Adolfo Hernandez— full name Aldolfo Hernandez de Monroy—grew up in the dry country of Saudi Arabia, but that didn’t stop his Guatemalan father from making his own wine in the family’s bathtub and recruiting 7-year-old Adolfo as his apprentice. It wasn’t until years later, when the family moved to California, that he decided to go legit as a winemaker.
Hernandez worked at high-end wineries in Napa Valley before landing at Benovia Winery in Santa Rosa as associate winemaker, and in 2020, he released his first Monroy Cabernet Sauvignon. The idea, he says, was to create a more restrained style of Cabernet through early picking and barrel fermentation. “Something that’s more savory, more floral—that’s what I want to make,” he says.
To enhance texture, he uses a labor-intensive, closed-barrel fermentation process that involves opening the heads to add the Cabernet berries, then rolling the barrels to work the skins and caps. “I like to describe it as changing the oil in your car while it’s running,” says Hernandez. “It takes some skill to get it right.”
Most proud of: My Cabernet Sauvignon. It’s the raison d’être for the brand, and the approach of closed-head rolling fermentations along with early picks makes for distinct wines.
What I’m drinking in 2024: I like the white Pinot Noir that my friends at Dot Wine make. It’s bright, light, and still complex with green melon and floral tones.
“Our golden retriever, Maya, is named for the mountains of the Mayacamas. She came to the winery every day as a puppy but now mostly stays home to clean up after our two young boys.” — Cody Rasmussen, Desire Lines
“Nico is a brown lab/pitbull mix that I adopted right before the harvest of 2019. The winery and vineyard are his happy places, and his favorite toy is a barrel bung.” – Gustavo Sotelo, Orixe Sotelo
“I have two pet rats, Dolcetto and Gris. They don’t come to the winery but are the sweetest ladies ever!” – Justin Trabue, Ward Four Wines
“Our Morkie is a regular fixture at the winery and can also be found running quality control with me in the vineyards during harvest.” – Katy Wilson, LaRue
“Honey Bee the beagle is great for pest control but doesn’t like the loud crush equipment!” – Nick Hess, Leghorn Wine Co.
The Trend Setter: Katy Wilson
LaRue Wines
Courtesy of LaRue Wines.
With a new label launching this spring, longtime talent Katy Wilson has a new reason to shine. The much-lauded winemaker began her career at Flowers Vineyard & Winery in Healdsburg before launching her LaRue label—inspired by her rebel great-grandmother Veona LaRue Newell—at just 26 years old. Since then, Wilson has built a reputation as a sought-after consultant, working with buzzy wineries such as Anaba Wines, BloodRoot Wines, Reeve Wines, and Smith Story Wine Cellars.
While LaRue focuses on small-production, site-specific Pinot Noir and Chardonnay from Sonoma Coast vineyards, her new brand, Charlie LaRue, developed with husband David Meneses and named for their young daughter, indulges the couple’s passion for cellar-worthy Bordeaux wines. It will showcase organically farmed Sonoma County Cabernet Sauvignon and Sauvignon Blanc from celebrated vineyards such as Monte Rosso and Bedrock.
“Similar to our Pinots, we’re not making wines to just open up and they’re gone,” Wilson says. “They are beautiful and fresh and lively when they’re young, but they can also age.”
Most proud of: An organically farmed, barrel-fermented Sauvignon Blanc from the Pigasus Vineyard on Sonoma Mountain. We’ll be releasing it in the fall of 2024.
What I’m drinking in 2024: Wines from Under the Wire and Bedrock. Both are independently owned and produced by a pair of friends with great experience in this industry and whose passion for creativity and well-crafted, quality wine really shines.
A Fermentation Vessel I’d Like to Experiment With…
“Stockinger oval casks from Austria.” — Cody Rasmussen, Desire Lines
“The Egginox, a stainless steel egg from Bouchard.” — Henry de Lambert, Roth Estate
“I enjoy working with milk tanks and concrete eggs and more recently have begun working with bottle ferments for pét-nats and traditional Champagne method sparkling wines.” — Nick Hess, Leghorn Wine Co.
“I would love to do a huge foudre. I’ve seen that in South Africa, and the wines are so lovely when they come out of there. It’s like five barrels in one.” — Katrina Laemmerhirt, Social Creatures
Erik Miller
Breaking Bread Wines
Courtesy of Kokomo Wines.
Best known as the founder and winemaker at Kokomo Winery in Dry Creek Valley, Erik Miller launched Breaking Bread as an experimental side project that would allow him to express his artistic side. “The natural category had a lot of intrigue for me, not just in making low-alcohol wines, but making a different style using ancient techniques,” says Miller. His Breaking Bread lineup includes Zinfandel- based pét-nat and rosé, along with a Muscat orange wine and a chillable Mourvèdre-Zinfandel blend called Al Dente. Now, he’s adding Italian varieties to the mix.
Making the Breaking Bread wines has not only taught Miller that native fermentations are the way to go—including for his Kokomo brand—but also that making successful low-intervention wines is not for amateurs. “I tell people that you do not want to mess with making natural wine unless you’re a seasoned winemaker,” he says. “It’s very easy to get burned.”
Most proud of: Our Pét-Nat, because it’s made with old vine Dry Creek Zinfandel and done in an ancient style.
What I’m drinking in 2024: Extradimensional Wine Co. Yeah!’s Marvelous Mourvèdre , because I have always been inspired by Hardy Wallace’s work and how he makes Mourvèdre.
When Eiji Akaboshi set out to become a winemaker, he thought he would be the first in his family to do so. But as he later learned, a Japanese ancestor had beaten him to the punch by more than a century. Pioneering winemaker Kanaye Nagasawa, a distant relative of Akaboshi, ran the Fountain Grove Winery in Santa Rosa at the turn of the 19 th century and was known to the locals as the “Wine King of California.” “There are so many coincidences that you start wondering if things are connected,” says Akaboshi, who joined Freeman Winery in Sebastopol as associate winemaker this past spring.
“Maybe it’s in my DNA or my blood that I had a tendency toward wine that somehow came from my ancestors.”
By another remarkable coincidence, Akaboshi now works alongside another Japanese winemaker, Akiko Freeman, making Russian River and Sonoma Coast Pinot Noir and Chardonnay. Though he once dabbled in launching his own Pinot Noir label, Akaboshi says he’s happy to remain part of an in-house team.
“I have a terrible affliction that when I make something delicious, I just want to give it to people,” he says. “I’m more of a craftsman than a businessperson.”
Most proud of: This was my first harvest at Freeman Winery, and the most exciting wines that I worked with were the Estate Pinot Noirs that came in from our Gloria Estate and Yu-Ki Estate vineyards. Even before the fermentation started in the open top tanks, it already had substance and depth.
More Sonoma standouts: The Tempranillo from our neighbor, Marimar Estate. I tasted it this year before harvest and it was lovely— very balanced with a mineral character and depth. I would like to revisit it in 2024 to see how it is developing. It will definitely keep getting better.
Morét Brealynn Chavez worked in winery hospitality and marketing before her fascination with winemaking lured her into the cellar. Though she’d long taken an interest in production— peppering cellar teams with questions after her workday ended—the early morning schedule of a typical winemaker kept her from making the switch. After meeting winemaker Adam Lee and becoming his general manager, Chavez overcame her aversion to sunrises.
“When it was just Adam and me, I didn’t have the choice to sleep in or let someone else do things,” says Chavez. “As my confidence in my own palate and my passion for being out in the vineyards grew, I just couldn’t not do it.”
She made her first Morét-Brealynn Pinot Noir in 2021 with Lee as consulting winemaker. Now in its third vintage, with a Heintz Vineyard Pinot Noir in the works, the brand specializes in Russian River Pinot Noir, plus Muscadelle under the Stray Cats label, which donates proceeds to local animal shelters.
Chavez says she likes her Pinots on the intense, full-bodied side—a style she achieves through meticulous attention in the vineyard to a Taylor Swift soundtrack.
Most proud of: My 2022 Russian River Pinot. It has a deeper concentration that’s reflective of the vintage and my barrel selections. There’s a silkiness on the palate that comes with darker red fruits, cinnamon, and some chocolate on the finish.
What I’m drinking in 2024: Due to the late harvest, we were able to squeeze in a visit to Dehlinger. The fruit on their estate property tasted so delicious, I wished it was my fruit.
“I am going to Greece and am so excited!” — Joel Burt, Las Jaras
“Galicia. My wife Jackie and I are planning to travel there this winter to learn from the Old World producers.” — Gustavo Sotelo, Orixe Sotelo
“The Etna region of Sicily. My grandfather was born in Siracusa and I’ve never been there, so that’s very high on my list.” — Daniel Ricciato, Marnet
“I need to get back to the Roussillon and pick up the rest of my stuff!” — Coral Wang, Maison des Plaisances
“The wine culture of South Africa is so welcoming, and for new wine drinkers their entry level wines are well priced and delicious! The Hemel-en-Aarde and Elgin wine regions are incredible.” — Justin Trabue, Ward Four Wines
The World Traveler: Katrina Laemmerhirt
Social Creatures
Courtesy of Social Creatures.
In 2019, Katrina Laemmerhirt quit her job in Chicago and set off on a one-year backpacking trip to weave together her love of travel and wine, beginning in France at harvest, then hiking through Greece, Italy, and Egypt (where she was stranded for three months during lockdown).
Since moving to California in the fall of 2020, she’s arranged her life around her two loves, working in South Africa and Chile while obtaining her formative winemaking education from pioneering natural winemaker William Allen of Two Shepherds. “He was the first one to give me some cellar space and some barrels to start Social Creatures,” she says. “I just became so obsessed, and there’s such a great community here.”
Laemmerhirt now keeps a day job in marketing at Medlock Ames while growing her small label, made at a custom crush in Santa Rosa. ‘Egon,’ a low-intervention Cabernet Franc named for her German grandfather, is already on the wine lists at The Matheson and Little Saint, and she’s released two different Chenin Blancs.
Next up is exploring her interest in viticulture—not surprising for someone who’s been known to pitch a tent and sleep in the vineyard. “I don’t know why everyone doesn’t do that,” she says. “It’s just so beautiful.”
Most proud of: My Hannah Chenin Blanc, named for my cousin Hannah—so bright and bursting with honey and apricot aromatics and the acidity is so refreshing. It’s a really serious wine, and then it can also be fun and fresh.
What I’m drinking in 2024: I am excited to try the hybrid grape wines and co-ferments of my friend Marreya Bailey at Mad Marvlus. She crafts bubbly pét-nats and even sometimes forages her own fruit.
“Empowering. You feel like such a badass.” – Katrina Laemmerhirt, Social Creatures
Nick Hess
Leghorn Wine Company
Courtesy of Leghorn Wine Company.
Nick Hess discovered his passion for wine while waiting tables as a college student in Santa Barbara. Once the match was lit, he worked at wineries from the Central Coast to the Southern Hemisphere, and eventually returned to his native Sonoma County to make wine in his own backyard. He launched the Leghorn label in 2015 as a showcase for Petaluma Gap Pinot Noir—years before the region officially became an AVA. While getting his brand off the ground, he also worked for several years as associate winemaker and production manager at Meadowcroft Wines in Sonoma.
Last spring, Hess joined Schramsberg Vineyards in Napa Valley as the winery’s production manager. The move immediately inspired him to start thinking about adding a sparkling wine to the expanded Leghorn portfolio.
“I’m going to try and learn how to do it on a smaller scale, more by hand,” says Hess, who describes his low-impact winemaking style as “natural-adjacent” and inspired by the Slow Food movement. “I already have a few trials going for that.”
Most proud of: My Petaluma Gap Pinot Noir – it’s a challenge to continuously try to raise the bar and showcase our AVA. Also, my Petaluma Gap Sauvignon Blanc gives me a chance to work with a varietal that’s rare to the Gap and distinguish it from the Sauvignon Blanc grown in warmer regions of the county.
What I’m drinking in 2024: I have really been enjoying the wines from Garry Brooks at Brooks Note. Their new winery project in Petaluma is exactly what our local wine community needs more of, and they are the kindest, most genuine people.
When Henry de Lambert joined Roth Estate as winemaker in 2023, he had some pretty big shoes to fill. The previous year, Roth’s 2019 Heritage Red— made by veteran winemaker Michael Beaulac—took the top prize at the Press Democrat North Coast Wine Challenge.
The Windsor native originally set out to earn a bioengineering degree before a foray into brewing showed de Lambert the wonders of fermentation.
After working in the labs and cellars at Mauritson Wines and Trinchero Family Estates, he became associate winemaker and then director of operations for PreVail, a sub-brand of Ferrari-Carano devoted to Sonoma County Cabernet Sauvignon.
Now, at Roth, he crafts Alexander Valley Cabernet Sauvignon with a minimalist touch. “For me, less is more,” says de Lambert. “My job as a winemaker is to let the fruit do the talking.”
He’s also hoping that the wines will elevate Sonoma County’s reputation as a Cabernet Sauvignon region. “When it comes to Cabernet,” he says, “there is no doubt in my mind that Sonoma County can complete at the highest level.”
Most proud of: My 2022 Heritage Sonoma County Red Blend, a great combination of tradition and creativity. This ready-to-drink Bordeaux blend allows for an artistic twist from a “left brain” winemaker.
What I’m drinking in 2024: Try the Hartford Court Jennifer’s Vineyard Pinot Noir. It’s grown on the same ranch where my great-grandparents Henry and Mary once raised dairy cows and grew potatoes in the 1920s.
A Sebastopol live and work loft gets a cleanly stunning renovation from Sebastopol-based mother-daughter interior design team Tama and Lauren Bell of Tama Bell Design. (Christopher Stark)
Think of the word “loft” and it may conjure up images of industrial-chic accommodations in New York City’s Tribeca or Soho. But suburban versions of loft living, while more unusual than their big city counterparts, can still be found and are growing in popularity. One such example is Florence Lofts in Sebastopol.
The “live-work project” at 7385 Healdsburg Ave. — at the corner of Florence Avenue — was built in 2008 and includes 12 eco-friendly units, each with 620 square feet of office space and 900 square feet of living quarters. When completed, the development was the first of its kind in west Sonoma County.
Now, mother-daughter design duo Tama and Lauren Bell of Tama Bell Design in Sebastopol have completed a remodel of one of the Florence lofts, elevating the look of the live-work space.
The new design is airy and serene with a few dramatic touches throughout. The tranquil tonal palette of whites, woods and brass is contrasted with bold design choices such as graphic black and white terrazzo countertops, jewel-toned tile and floral wallpaper.
Small details, like oversized walnut knobs, leather welting on the velvet upholstery in the dining nook, and brass sconces high on the wall, make the design sing. (Christopher Stark)
When the Bells walk through a new project looking for design cues, Tama says they always consider how to turn the space into the best version of itself.
“This house had orange floors and yellowed wood so it read like it was in a similar palette,” said Tama about the Florence loft. “We made some decisions about where to create contrast.”
The duo decided to “pull back” some of the color. They painted walls and cabinets white to differentiate them from the exposed wood ceilings. The burnt orange concrete floors were toned down with a charcoal epoxy finish.
They used a custom sliding screen made of wood and framed with steel to separate the work area from the kitchen. The sliding screen’s wood grid allows light to pass through, creating a sense of openness that is essential in smaller spaces.
Tama and Lauren decided to keep the larger spaces in the unit “clean and neutral” while creating more “design interest” in smaller areas — entering those areas is “a full experience,” said Lauren.
The two bathrooms feature black and white terrazzo countertops; it’s natural drama with a vintage feel, said Tama. One of the bathrooms has an emerald green tile backsplash while the other has colorful floral wallpaper. While these design choices are modern and bold, wood cabinets add a natural, down-to-earth touch.
‘There needed to be elements that were much more organic than some of the cooler modern elements,” explained Lauren.
In the bathroom, colorful floral wallpaper is a wonderfully bold design choice. Wood cabinets and a stone countertop add a natural touch. (Christopher Stark)An emerald green backsplash and black and white terrazzo countertops in a second bathroom. (Christopher Stark)
Modern and elegant light fixtures also help create contrast in the otherwise soothingly neutral and minimalist spaces. Brass long-arm sconces have been hardwired high on the walls to create downlighting — can lights weren’t an option due to the pitched ceiling. Organically shaped brass and glass wall sconces add more delicate beauty — proving that lighting, in accordance with the old design adage, is “the jewelry of the home.”
Small design details are “make or break for me,” said Lauren, and thus need to be carefully considered. In this loft, the Bells have successfully incorporated them throughout: the textured wheat raffia wallpaper in the main bedroom, the oversized walnut knobs in the kitchen, and the leather welting on the green velvet upholstery in the dining nook all help elevate the look.
Click through the above gallery for a peek inside the remodeled Sebastopol loft.
Tama Bell Design, 154 North Main St., Sebastopol, 707-861-9890, tamabell.com
Alta Tingle is a trendsetter who, unless you’re in the know, you might never have heard of. She opened The Gardener in Berkeley in 1984, pairing plants with elegant yet practical merchandise before this became all the rage in home decor. In 1994, she bought a 0.84-acre lot in Healdsburg at a time when this in vogue destination was still a sleepy country town.
With the help of a creative team, Tingle transformed the property, which was previously home to the Warm Springs Station Deli and Biker Bar, into a weekend getaway (in the main building), as well as a gallery (in a former barn) and a communal area (in the garden), which became the retail space for The Gardener store in Healdsburg when it opened in 1998. The popular store closed in 2022. Now, the two-parcel property (the main home and the former retail space) at 516-520 Dry Creek Road is listed for $1,650,000.
The main home, which was built in 1961, has an open living space and one bedroom, but additional nooks off the living space have been cleverly outfitted as sleeping areas. The bathroom has stone elements, and the chef’s kitchen has walnut cabinets and a wood-burning stove. The living space leads to an expansive deck. Rumor has it that many farm-to-table feasts took place here — Tingle is a close friend of slow-food pioneer and Chez Panisse owner Alice Waters.
Poppies, dahlias, chamomile and thyme grow in the gardens, which have a pergola and persimmon tree. The barn — The Gardener’s former retail space — is now being used by a nonprofit for yoga classes.
Click through the above gallery for a peek at the property.
Note: The Gardener enthusiasts can still shop Tingle’s stores in Berkeley and the San Francisco Ferry Building.
A waterfall and waterslide empty into the pool. (Open Homes)
The new owners of a 6.7-acre compound on 200 Frances Way in Petaluma will not have a dull moment.
The expansive property features 4,200 square foot of living space in the main residence, which has a den and home theater, as well as a 1,800-square-foot guest house and a 2,000 square-foot custom barn with a bar. It also includes tennis and basketball courts, manicured gardens and a pool with a water slide.
The price tag on all of this entertainment? $4,795,000.
The four-bedroom, three-bathroom main home has a light-drenched open floor plan with vaulted ceilings. Outside, a large deck with westerly views offers a spot to take in sunsets. A rock waterfall empties into the a pool, as does the water slide. There’s also an outdoor kitchen and pizza oven.
Click through the above gallery for a peek at the property.
For more information about the home at 200 Frances Way in Petaluma, contact listing agent Robert Rapp, robert.rapp@compass.com, 707-695-.9542, Compass Realty, compass.com
Spring is in the air and with the weather getting warmer, it is a perfect time to start planning camping trips. Sonoma County has a wide array of stunning campsites including one that is a 2024 winner of the national Campspot Awards.
The Casini Ranch Family Campground in Duncans Mills has been named one of the top tent camping spots in the country, according to website campspot.com.
The Campspot award winners are “serene and picturesque destinations ideal for tent campers, featuring excellent facilities and breathtaking natural surroundings,” according to the site.
Only a short drive from the Sonoma Coast, Casini Ranch Family Campground, which has been open since 1965, is nestled among pretty hills.
The family-owned and operated RV park and campground sits on a 110-acre ranch that is next to a meandering stretch of the Russian River.
Casini Ranch features a mile of riverfront property allowing campers to “paddle the Russian River, feed horses, spend the day fishing, or fly high on a jumping pillow,” according to Campspot.
Willow Creek State Park is adjacent to the Casini campground making it convenient for campers to enjoy hikes on miles of park trails.
The campground offers visitors the opportunity to enjoy a variety of activities, including arts and crafts, basketball, bike rental, canoeing, kayaking, horseshoes and volleyball.
Other Campspot tent camping award winners include Lake Nacimiento Resort in Bradley, California; Skillet Creek Campground in Baraboo, Wisconsin; Neversink River Resort in Cuddebackville, New York; and Crawford Notch Campground in Hart’s Location, New Hampshire.
Wherever you may choose to camp, if you want to be a happy camper, it is best to make a plan as early as possible and check availability.
Camping has become increasingly popular in recent years, with demand often outpacing supply, according to camping availability app, The Dyrt.
Campers in California are almost 30% more likely than campers in other parts of the United States to find sold-out campgrounds, according to The Dyrt’s 2024 Camping Report. A survey conducted by the app found that California campgrounds are the second most competitive in the U.S., after Wyoming.
How much would you be willing to pay for a good bottle of wine? Twenty five dollars? Two hundred and fifty dollars? Two thousand five hundred dollars? How about $64,575?
That five-figure sum was the price paid for a five-liter bottle of 1969 Chappellet Cabernet Sauvignon, the top lot in Heritage’s March 22 Fine & Rare Wine Signature Auction. In total, the auction brought in $2,489,183 for the select wines that were offered.
The coveted 1969 Chappellet is one of four of these five-liter bottles that was produced by the Napa Valley winery, and the only one sold to the public. The other three bottles had been reserved for Chappellet family members. (Chappellet was founded in 1967 by Molly and Donn Chappellet and is now operated by a second generation of the family. Phillip Corallo-Titus is Vice President of Winemaking; Ry Richards is winemaker.)
“This is not a rare bird. It might be the rarest of birds,” Heritage’s Senior Director of Fine & Rare Wine, Frank Martell, said in a statement.
The bottle’s previous owner, Napa Valley restaurateur Alex Dierkhising, bought the bottle for $6,000 during the first Napa Valley Wine Auction in 1981.
The 1969 Chappellet vintage performed well at the recent auction, according to Heritage. In addition to the $64,575 for the five-liter bottle, two magnums of the vintage sold for $54,120 and a single bottle sold for $17,220.
Those may sound like high sums to pay for wine, but they are by no means the record. Wines produced by Napa and Sonoma winemakers continue to garner acclaim and be highly sought after by connoisseurs and collectors.
A six-liter bottle of The Setting Wines 2019 Glass Slipper Vineyard Cabernet Sauvignon sold for $1 million at a charity auction in New Orleans in 2021. That bottle was produced by Healdsburg winemaker Jesse Katz with grapes sourced from the Glass Slipper Vineyard in Napa’s Coombsville viticultural area.
When it comes to the 1969 Chappellet Cabernet Sauvignon, whether it will be uncorked by the new owner remains unknown. The only way to find out if the wine still tastes good, is to taste it but that may seem a risky endeavor for such a pricey bottle of red. If it’s been aged under the right conditions, it may very well taste terrific — although “the vast majority (of wines) will be past their prime by year 30 or 40, with a few very special exceptions,” according to Wine Spectator.
Chef Carlos Mojica Jr. was only 24 years old when he opened Guiso Latin Fusion in Healdsburg. (Alvin Jornada/The Press Democrat)
As a kid, chef Carlos Mojica of Healdsburg’s Guiso Latin Fusion restaurant remembers tagging along to his cousin’s soccer games with Santa Rosa native Dominic Ciambrone, a celebrity shoe designer whose up-styled kicks now command upward of $200,000 a pair.
The two recently reconnected at Mojica’s restaurant, sparking a food collaboration between Guiso and Canevari’s Deli in Santa Rosa, owned by Ciambrone’s father.
“I saw this as a perfect opportunity. Dom came to eat at the restaurant and loved it. I was like, if you want to do a collab, I’m in,” said Mojica. “Within a day, they said they’d love to,” he added. And the Cubano Cannelloni was born.
Mojica’s cuisine focuses on approachable, upscale Latin-inspired dishes including a Cubano sandwich. In developing the dish, Mojica said he fused Italian and Latin culture, creating pork-filled crepe with a Peruvian Aji Amarillo sauce sold at lunch and dinner at his restaurant and to-go at the deli.
“We’ve sold out almost every day,” said Mojica, who plans to create a new collaborative dish each quarter.
Find it at Guiso Latin Fusion, 117 North St., Healdsburg or Canevari’s Deli, 695 Lewis Road, Santa Rosa.
