Tuesday, May 2nd, 2017
Gregg's sister drove us to Napa Valley today, where she treated us to a wine tasting and tour at Palmaz Vineyards. She only lives a couple of hours away and has been there several times, with her husband when he is not working, occasionally on her own and also with family and friends. Her favorite is Palmaz Vineyards, and I can see why. It was a fascinating experience. We were given a tour by a charming young man. The winery is 18 floors underground and the building is built into the mountain. (Its owner, Julio Palmaz, is a doctor who invented the stent. He had a heart attack when he was 71 and it saved his life. You can read his biography here.)
The tour came first and it was amazing. The central feature of the winery was based on the old Roman concept that the best way to crush grapes was to use the force of gravity.
We took the elevator to different floors, and were shown the fermentation room where 24 large vats were placed around a circular room. He showed us a map of the property highlighting the 24 unique soil types present, and the 24 unique grapes growing on each of the soil types. These end up in those 24 vats. On the concave ceiling above us there were projected statistics and visual data of each vat, state of the art that looked like something out of a science fiction movie.
We walked through long tunnels full of wine barrels. The wood for the barrels comes from France and are assembled in California. By doing it that way they could ship more wood at a more economical price. Along one of the tunnels was a bottling room where we were introduced to several of the staff. The machinery used for the bottling process was surprisingly small. However, giving the limited distribution of the wine, there was no need for anything larger. Unfortunately, you won't find this wine in any store, and the distribution to restaurants is limited to just a few states. The primary customer base for the wine are those people who join their wine club like my sister-in-law.
We took the elevator to different floors, and were shown the fermentation room where 24 large vats were placed around a circular room. He showed us a map of the property highlighting the 24 unique soil types present, and the 24 unique grapes growing on each of the soil types. These end up in those 24 vats. On the concave ceiling above us there were projected statistics and visual data of each vat, state of the art that looked like something out of a science fiction movie.
We walked through long tunnels full of wine barrels. The wood for the barrels comes from France and are assembled in California. By doing it that way they could ship more wood at a more economical price. Along one of the tunnels was a bottling room where we were introduced to several of the staff. The machinery used for the bottling process was surprisingly small. However, giving the limited distribution of the wine, there was no need for anything larger. Unfortunately, you won't find this wine in any store, and the distribution to restaurants is limited to just a few states. The primary customer base for the wine are those people who join their wine club like my sister-in-law.
The wine tasting came next where we we were taken to a room and treated to a selection of six delicious wines. I couldn't remember each one so went to their website and found what you see below, though they do vary at times.
Palmaz Vineyards Riesling "Louise"
Palmaz Vineyaards Chardonnay "Amalia"
Palmaz Vineyards Cabernet Sauvignon Current Vintage
Palmaz Vineyards Cabernet Sauvignon Select Library Release
Palmaz Vineyards Muscat Canelli "Florencia"
As we drank from each glass of wine we were told its history. Before we moved on to the next glass, we ate an hors d'oevre, also explained to us. Placed behind our selection of wines was the hors d'oevre plate, and each delectable delight was a tiny work of art. (On the wall is a projected photo of the Palmaz Family.)
Here are a few photos taken in the wine tasting room.
One interesting fact we learned was that many of the winemakers in Napa Valley are female, including the lady we met at Palmaz as we toured the tunnels. He explained that the palate of a woman is more refined in general. Well, there you go!
I noticed that at the end of each line of vines, rose bushes are planted. Not only do they look extremely pretty but they are put there for a reason. If a sickness attacks the vines, the roses become infected first. If the roses become unhealthy, then they know whatever is affecting them will attack the vines next. This gives them time to doctor the vines before they too are infected.
There are also falcons used to protect the vines, a scarecrow of sorts. They are used as a deterrent to keep away the large flocks of birds, (such as the starlings mentioned in this article) who love to feed on the grapes as they ripen. You can read about them here.
I was quite sorry to see the end of the tour as it was memorable.
We finished our trip to Napa Valley with a lovely meal at a restaurant called Bouchon Bistro.
It was another very enjoyable experience. We ate a delicious meal at one of the outside tables. In the top left is Gregg's chicken dish, top right I had ordered rainbow trout, and the bottom two photos shows my sister-in-law's escargot encased in puff pastry and a small cheese platter.
In the photo below the waiter can just be seen on the left, clearing off our table which was next to the wall and out of sight.
When finished Gregg and I were sitting on a bench nearby and an Englishman started talking to us. He was employed at the restaurant, one of the managers. We had a very pleasant conversation and he told us he was from London-by-the-Sea (Brighton and Hove).
We finished our trip to Napa Valley with a lovely meal at a restaurant called Bouchon Bistro.
It was another very enjoyable experience. We ate a delicious meal at one of the outside tables. In the top left is Gregg's chicken dish, top right I had ordered rainbow trout, and the bottom two photos shows my sister-in-law's escargot encased in puff pastry and a small cheese platter.
In the photo below the waiter can just be seen on the left, clearing off our table which was next to the wall and out of sight.
When finished Gregg and I were sitting on a bench nearby and an Englishman started talking to us. He was employed at the restaurant, one of the managers. We had a very pleasant conversation and he told us he was from London-by-the-Sea (Brighton and Hove).
It is 6.27 p.m. and after a long but exceedingly enjoyable day Gregg is tired, I am tired. I think we will be going to bed early tonight.
We are off to Monterey again tomorrow with my sister-in-law. We are going to the Aquarium.
