ELEVATING OUR CULINARY PROGRAM
Our new herb garden, planted with edible delights, will soon find their way into Chef Heidi’s extraordinary culinary creations.
Chef Heidi planted rosemary, chives, pansies, lavender, snap peas, and sage, each mindfully selected to enhance our culinary program. As spring unfolds, we’ll be expanding the garden with seasonal herbs and edible plants that thrive in the warmer weather.
Herb Sourdough Focaccia
Chef Heidi has shared her mouthwatering Herb Sourdough Focaccia recipe, featuring ingredients straight from our garden.
VINEYARD UPDATE
During the dormant season, our vineyard team meticulously prunes our vines, leaving two fruiting canes per vine of one year old wood on which new shoots will grow and produce fruit. The vineyard team then carefully wraps the two fruiting canes onto the fruiting wire and seals all the cuts remaining on the vine. The pruning remnants are then stripped from the trellis and ground into mulch which is left on the vineyard floor as part of our regenerative farming approach.
Cane pruning is the preferred method for cool climate Pinot Noir and Chardonnay. It helps ensure proper balance between the canopy and the amount of fruit produced and promotes optimal sunlight and air circulation to help ripen the fruit and reduce disease pressure.
With heartfelt thanks,
Pam & Rob
