There are an abundance of tasting experiences to be had in Napa- it’s hard to choose just one. I am so glad Dandy chose this one. By the time we left I felt as though I had actually learned something new. Sustainability and conscientious farming is becoming more and more crucial. It’s not a new concept, but some might say we’ve lagged a bit in embracing it. Not at Robert Sinskey Vineyards.He’s been mindful of biodiversity since day one. And he has a wonderful attitude about looking forward instead of back. We don’t get a “do-over”, but we can take what we have learned and use it to our advantage moving forward.

This experience started in a small garden where were given snap peas right from the stalk. It took me back to eating radishes out of the ground when I was little. We learned about the “whole farm” philosophy followed here, and how important it is to pay attention to the rhythms of nature and to respect them. To work with them. At this vineyard you will find sheep grazing the vineyards that will later provide meat and wool. And beehives that provide honey and pollination of the vines. You really get a sense of how all the seemingly insignificant aspects of nature can work in harmony to create an entire ecosystem.

After checking out the wine production cellar (Huge. Cold. Awesome.), and learning a bit about the winemaker Jeff Virnig (for over 25 years, unheard of!), we sat down on the beautiful terrace to enjoy our food and wine pairing.

What made this tasting stand out from others was coming to understand the subtle and complex art of creating food and wine out of what nature has to offer us. They don’t force things to grow here. They respect the soil above all else. It’s not about creating wines that yell “look at me”! It’s about appreciating the rhythms of nature, and creating wine, food, and memories as a gift from the land not just today, but for generations to come. – Lea Gourley