Owners Alex and Charlie Larson take great pride in offering wines that have medium to full bodied flavors with sufficient tannins for a nice backbone to drink with food. No overly oaked Chardonnay or Cabernet here. Chef Alex graduated at the top of his class at The California Culinary Academy in 1982. The two brothers owned and operated Sandrino’s Ristorante & Bar from 1984-1992. Earning 31?2 stars less than 6 months after opening the business and receiving the Wine Spectator Award of Excellence. Those years of restaurant experience — matching food and wine, are put to work creating affordable and delicious small lots of California wine. Their tasting room is one of the nicest in the valley. The high open beamed wooden ceiling creates a halo over the 30 foot long pounded copper bar where each guest can comfortably relax. Adam Pagnagni, the tasting room manager, along with his registered Airedale dog, “Butters,” keeps things light and fun. Try the crisp and clean whites first, then the aged reds and then Apribella, the proprietary recipe for a peach and apricot wine, Berry Berry and Raspberry Delight fruit wines. Chateau De Garlic, the white drinking wine with a hint of garlic, and two garlic cooking wines, red and white, are made here. If it’s a little on the chilly side, they have a warming fire in the fireplace next to the 6 foot tall giant stuffed bear. Located at the intersection of Highways 101 and 25. 48 years old and going strong — see and taste why yourself.
Their tasting room is one of the nicest in the valley. The high open beamed wooden ceiling creates a halo over the 30 foot long pounded copper bar where each guest can comfortably relax.
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