Friday, November 14, 2014

Take Five: 5 Questions with Rosie Penning

How well do you know Rosie Penning, our Direct Sales & Wine Club Coordinator?

She took five minutes and answered our 5 questions...

1) How were you first introduced to Patz & Hall?

I blindly applied for a job! I had only lived in Napa for a few months at that point and had little idea who Patz & Hall was. 

2) Where if your absolute favorite place to enjoy wine?

Sitting by a fireplace.

3) Most memorable story of working with Patz & Hall?

Visiting Pisoni Vineyard with the wine club last year...And being the only sober one because I was pregnant!

4) 2 truths and a lie about yourself

I could feel the exact moment I got pregnant. 
I love my dog more than most anything in the world. 
I never get stressed out. 

5) All time favorite Patz & Hall wine?

2007 Freestone Hill

Friday, November 7, 2014

The Salon Experience!

The Sonoma House at Patz & Hall
The Salon Experience

Today we’re offering a peek at our intimate Salon Experience at the Sonoma House, delectable food, wine pairings and all!
You are welcomed to the Sonoma House with a taste of our Brut Sparkling Wine, a blend of North Coast Pinot Noir and Chardonnay made in the classic methode champenoise style. The view from the back patio really isn’t bad through a glass of bubbles.
With glass in hand, stroll through the Sonoma House and learn about our founders, our history and the story of the newly opened Sonoma House.
Take a seat in the Sonoma House Salon, where you’ll taste six wines—three Pinot Noirs and three Chardonnays—paired with locally sourced gourmet food complements, designed to enhance the tasting experience.
Each wine poured is single-vineyard and small production, available only at the winery and to wine club members. The savory “panna cotta” complements are created by Napa-based caterer La Saison, a husband and wife team who use locally and seasonally inspired ingredients to create these fresh and innovative pairings. The fun comes in playing with combinations of the wines and the dishes to discover the full range of flavors and nuances.
We’ve shared the current wines and pairings being offered below, but you’ll want to book your own reservation to find out which ones pair best!
2012 Cherry Ridge Vineyard Russian River Valley Chardonnay
2012 Alder Springs Vineyard Mendocino Chardonnay
2012 Durell Vineyard Sonoma Valley Chardonnay
2012 Thomas Road Vineyard Russian River Valley Pinot Noir
2012 Hyde Vineyard Carneros Pinot Noir
2012 Burnside Vineyard Russian River Valley Pinot Noir

Panna Cotta Pairings
Lemongrass with Crab and Coconut
Whole Grain Mustard with Fra’Mani Ham and Egg
Candy Cap Mushroom and Nueske Bacon Jam
Truffle and Fries

Come taste for yourself! Tasting are offered by appointment Thursday-Monday at 10:30am, 1:00pm and 3:30pm and last approximately 1 hour. The experience is $50 per person, and each intimate tasting includes fewer than 10 people.  

Wednesday, November 5, 2014

Take Five: 5 Questions with Corinne Teach

Our Client Relations Specialist, Corinne Teach, took five minutes and answered our 5 questions for our Take Five series:
1) How were you first introduced to Patz & Hall?

I was aware of Patz & Hall from reading wine publications but had never had the opportunity to taste any of the wines. My luck changed when I began working for Patz & Hall and finally got to taste what I had been missing!

2) Where is your absolute favorite place to enjoy wine?

My absolute favorite place to enjoy wine is with friends or family sharing delicious food and great conversation.

3) Most memorable story of working with Patz & Hall?

The day we moved into The Sonoma House. After all the packing and moving we sat down to share our first meal in the new place sitting out on the terrace.

4) 2 truths and a lie about yourself

I was born in New Mexico, where I developed a love of southwest architecture and Native American things.
I prefer the Bee Gees over the Beatles and wish I could meet Barry Gibb one day.
I spent a year in Paris after graduating college.

5) All time favorite Patz & Hall wine?

2000 Pisoni Vineyard Pinot Noir 5L served at the Grand Opening!

Tuesday, October 21, 2014

5 Questions with Artist Richard Von Saal

We asked Art Harvest #2 artist Richard Von Saal questions about himself, his work and passions. His pieces will be featured at the Patz & Hall Sonoma House until December 23rd!

When did you realize that art was your passion?

Since childhood I have been drawn to the patterns and distortional properties of materials. When I was three years old I was sitting on the curb of my street in Vallejo. The heat had melted the tar on the street so much it moved like clay. I pushed globs into mountains and made bubbles into futuristic dome homes, added some chunks of Ice plant and created a city. I’ve been doing the same since.

Why is expression through painting important to you?

Art is the only expression that has unlimited creative license that applies to all circumstances. The shapes and organizational movement I apply to my muse’s keeps me completely satisfied with every day, leaving not a moment mundane.

What or who is your biggest inspiration?

Ken Adams. He is such a suave designer with an eye for the impossible to become possible. His set designs on the 007 films still mesmerize me. Ken’s ideas are my greatest inspiration. His approach to space is incredibly sophisticated and ingenious. At 6 years old my life changed when I saw the sets of Goldfinger. The mid-century modern industrial fused glamour with a chauvinistic twinge.... delicious.

What are you working on now?

Working on a new winery near Calistoga and 22 other projects. All of the pieces are functional artworks for the winery pairing geometric movement with an array of salvaged metals. Another exciting project is a 1915 firehouse in San Francisco that I am designing into a north African resturaunt. One of the installations I will introduce to the space uses the fire pole as a 20 foot harp with 500 harp strings spiral graphing from the pole to the walls, all in tune with a hand carved horsetail wand to sweep the strings for the belly dancers cue.
Favorite wine, food and art pairing?

A drizzle of ginger soy infused wasabi over fresh cracked Dungeness crab stuffed rib-eye, C-Beck petit Syrah in a Bordeaux glass, sitting at a polished molten brass glob table in a room covered head to toe in mandarin script, and one red line on the floor.

We bring you Art Harvest in partnership with Reverie Arts San Francisco and LUXE Interiors + Design

Wednesday, October 15, 2014

Take Five: 5 Questions with Deanna McElroy

Have you met our Executive Assistant Deanne McElroy? 

She took five minutes and answered our 5 questions...

1) How were you first introduced to Patz & Hall?

My first introduction to Patz & Hall was on

2) Where is your absolute favorite place to enjoy wine?

My favorite place to enjoy wine is at the ocean

3) Most memorable story of working with Patz & Hall?

Watching the Sonoma House completion and moving in was a very memorable experience for me

4) 2 truths and a lie about yourself

I have two amazing children
I am an avid skydiver
I live in Sonoma

5) All time favorite Patz & Hall wine?

Chenoweth Ranch Pinot Noir is my all-time favorite Patz & Hall wine, at least for the moment

Wednesday, October 8, 2014

2014 Fall Release Party: A Photo Diary

On Saturday, October 4th, we had our annual Fall Release Party!

This year featured:
2012 Hyde Vineyard – Carneros Chardonnay 
2012 Zio Tony Ranch – Russian River Valley Chardonnay  
2012 Hyde Vineyard – Carneros Pinot Noir
2012 Chenoweth Ranch – Russian River Valley Pinot Noir
2012 Burnside Vineyard – Russian River Valley Pinot Noir

We had a fantastic time at the release party and wanted to share with you our photo diary of the event!

Photos: Moanalani Jeffrey Photography

Wednesday, September 24, 2014

Inside Harvest 2014: What Really Happens in the Vineyard

Harvest can seem like a mysterious process with its insider terms and midnight picking, so we’ll take you inside harvest 2014 with some videos and photos from our Moses-Hall Vineyard harvest a few weeks ago.

Our winemaker, James Hall, decides when the grapes are ready to harvest based on their flavor and brix (sugar) level.

Co-founder and Winemaker James Hall discusses harvest with
Colinas Farming Company VP and Vineyard Manager Chris Pedemonte

Trained pickers harvest the grapes using a special curved knife. They must identify the ripe and healthy clusters to harvest while moving incredibly quickly—not an easy task!

The grapes are dropped into small bins on the ground, which the worker kicks ahead of him as he moves down the row. When the bin becomes full, he runs it to the tractor, where a larger bin is waiting.

When the vineyard has been harvested of all its ripe grape clusters, the large bins are loaded onto a truck and taken to the winery, only 10 miles away.

Dumping grapes into 1 ton bins to take to the winery to be processed

At the winery the grapes will be sorted, de-stemmed, cold-soaked, fermented, aged in barrel and then bottled over the next 18 months.

Mystery solved!