2022 SPRING NEWSLETTER
2021 HOLIDAY NEWSLETTER
Drink in Summer!
In This Issue:
1. Re-opening During a Pandemic – Letter from Tom
2. New Outdoor Tasting Venues
3. V. Sattui goes Virtual
4. Yay for us! Winery of the Year
5. New Releases + Summer Wine Sale
6. Summer Wine Sale
Two steps forward, one step back. It finally felt like we were coming back over the 4th of July holiday. Hotels were near 80% occupancy, most businesses had rehired all their furloughed employees, restaurants and wineries were full of guests, and there was a buzz in the valley that perhaps the worst was over. Then virtually overnight, our increasing case numbers prompted Governor Newsom to roll back inside dining at restaurants and inside wine tasting at wineries statewide.
The Pandemic has reminded me about the importance of change as it relates to the survivability of a business. History has taught us that businesses that are adept to changing market forces have a much higher probability of staying in business during a downturn than those businesses that stick with what has worked in the past and are risk adverse.
With this edict firmly entrenched in the culture of our winery, adapting to the new-world forces of a global pandemic is just another challenge to overcome. In 135 years of business, we have had our challenges: The Great Quake, Prohibition, Black Monday, the Dot-Com Crash, and the Great Recession of 2008; just to name a few! Locally we have survived floods, droughts, earthquakes, and wildfires. How the Pandemic measures up to the past events has yet to be fully written, but V. Sattui Winery will survive.
First and foremost, the safety of our guests and employees has been our #1 priority and we have gone through nearly a full barrel of high-proof brandy (sanitizer) to prove it. Those that have watched our FACEBOOK LIVE broadcasts are well-aware of the protocols and sanitation procedures we have implemented to provide a safe and pleasurable visit. Our limited capacity, due to social distancing and other restrictions, has necessitated a reservation-based visitation model but has allowed us to provide great new experiences in non-traditional settings. We may have lost an underground wine cellar tasting, but we gained a vineyard lounge tasting surrounded by Estate vineyards and a 360-degree view of the valley – with table-side service!
We are fulfilled daily with appreciation and kindness from our guests. We know our efforts to provide you a little escape from the relentless pressures we are all feeling go a long way in giving back a little bit of what we’ve lost during this pandemic.
The Napa Valley is a very special place and is much more than just the great wine we grow. Please know V. Sattui Winery is here for you, to provide a safe and satisfying place to relish the things in life that bring us the most joy.
Winery President Tom Davies
What could be more blissful than sipping a cool, crisp glass of your favorite V. Sattui Wine in the sunshine on a warm summer day? And is there anything more relaxing than watching verdant vines wave gently in the afternoon breeze as you savor a spectacular Cabernet?
Join us and discover V. Sattui Winery like never before – in new venues deigned to meet this ever-evolving moment above and beyond expectations. Enjoy everything you love about V. Sattui Winery to the fullest — safely and securely in our new outdoor venues.
Our home, our happy place (and yours) – is OPEN for your enjoyment. Your slice of la vita del vino – the wine life – awaits… Book your experience today!
Members enjoy exclusive pricing on new vineyard tasting experiences!
If you crave a lively experience with the pace and mood of our classic Marketplace Tasting, our Under the Oaks Tasting is for you. Your favorite wine hosts will guide you through our portfolio as you take in summer vacation vibes beneath the big top under our ancient oaks. Belly up to the bar and enjoy a flight of five unforgettable wines. This casual, yet educational experience is our favorite “6-foot social” scene. Upgrades available. Treat yourself!
$35 per person | Reservation required | Daily from 9:30am to 4:30pm, 5:30pm on Saturdays
Get into the Grove
There is something magical about our Grove Tasting. The cool, shaded picnic grove nestled beneath oak and walnut trees, adjacent to Vittorio’s Estate Vineyard, is a welcoming respite from the heat of day. Settle in for a seated tasting hosted by our gracious wine educators and allow them to bring your flight to you as you enjoy the sights and sounds of the surrounding winery from your table in this lovely little alcove. Elevate your experience by treating yourself to top-tier Cabernets or an indulgent duo of locally made artisan chocolates… Or both! Tasting lasts approximately 45 minutes.
$45 per person | Reservation required | Daily from 10am to 4:30pm, 5:30pm on Saturdays | 21+ only
Stroll through our Italiante garden in full summer bloom as you make your way to our expansive Vittorio’s Vineyard Lawn. Home to our most iconic events from Lobsterfest to Harvest Ball, this lush green oasis now plays host to two elevated al fresco experiences you won’t want to miss…
Vineyard Lawn Tasting
Unwind under the shade of an oversized market umbrella at your table for two (or four) and settle in for a carefully-curated menu of five extraordinary wines. Your fixed selection begins with our 2012 Prestige Cuvee, Methode Champenoise and finishes with our essential Napa Valley Cabernet Sauvignon — hitting all the right notes in-between. Refresh your palate with an accompaniment of mixed olives and almonds as you take in the gorgeous view. Tasting lasts approximately 45 minutes.
$55 per person | Reservation required | Thursday – Monday from 10am to 4pm | 21+ only
Vineyard Lounge Tasting
Savor our most luxurious seated tasting in your own “private” vineyard lounge. Posh, cushioned furniture shaded by giant umbrellas beckon you to relax for a while as you leisurely sample through a preset menu of V. Sattui’s top Estate wine selections. This heavenly haven set amongst the vines on our Vittorio’s lawn is the idyllic place to swirl, sip and discover our most-coveted wines. Enjoy an accompaniment of mixed olives and almonds with your libations and elevate your experience with a cheese and charcuterie platter paired perfectly to your prix fixe wine menu. This experience comes with a warning: Once you lounge, it’s hard to leave…
Tasting lasts approximately 90 minutes.
$65 per person | Reservation required | Friday – Sunday from 10am to 4pm | 21+ only
Our Member’s Cellar Club has come to the Cellar Courtyard!
While our beloved Cellar Club room is closed for Covid-19 prevention protocols, the Courtyard to our Italian-style stone building has become a lounge-like retreat for our most-esteemed guests – complete with bistro tables and multiple bars. Club Members enjoy complimentary tastings for themselves and up to 3 guests in this spacious outdoor venue. Choose from a diverse selection of award-winning wines and be sure to ask about 2019 Futures. These treasures aging in barrel are waiting to be thieved just for you! Not a member yet? Call 707-963-7774 to learn more.
Reservation recommended | Open Daily (spring through fall) 10am to 5pm
Additional guests of members $35 per person, based on availability.
Reserve Courtyard Tasting
Award-winning, single-vineyard wines, highly-coveted Reserves and elevated upgrades from our Michelin-Star Chef all in one place? Yes, all of this and more awaits you on our shaded Cellar Courtyard Terrace.
This inviting haven from the bustle below is home to our new Reserve Courtyard Tasting; a seated experience exclusively featuring selections from our top-tier portfolio. Immerse yourself in the history of V. Sattui Winery while you indulge in an unforgettable series of wines guided by our expert hosts. Take your flight to the next level with an indulgent accompaniment of sumptuous Salted Cod and Potato Croquettes or decadent Smoked Chipotle Ribs served hot from our Food Truck for just $10!
$55 per person | Reservation required | Saturdays from 11am to 4pm | 21+ only
To say the COVID pandemic caused us to make some big changes around the winery would be a Nebuchadnezzar*-sized understatement. After initial shut-downs and slow re-openings, the strange quiet at the winery left us missing interactions with our guests. Inbound emails and phone calls from our devout members and fans revealed an abundance of interest in how WE were doing and curiosities as to what was going on at the winery.
With wine production operations still in full swing, spring blooming all over the property, and a talented staff hungry to share the V. Sattui experience… we were forced to find a new voice – a digital voice.
Sattui took to the internet in ways that we never considered before! We began with a few short videos featuring President Tom Davies updating our audience on our status. Next, we launched a cooking series called “Quarantine Cuisine” hosted by our resident wine and food pairing expert, Marc Golick. This ventured quickly into streaming weekly LIVE Facebook Happy Hours featuring a variety of hosts from winery executives, chefs, wine hosts, members, growers, even a physicist! The demand from our fans to connect with their “Happy Place” was so great, we even started hosting private tasting sessions utilizing Zoom.
Additionally, our Wine-of-the-Month Club has recently launched a monthly “Thirsty Thursday” event streamed Live on Facebook. Members are welcome to “meet up” digitally and enjoy that month’s selections under the guidance of our favorite wine hosts, winemakers, guest members, and chefs. Viewers and members can expect a cooking demonstration of the recipe included in the monthly club newsletter along with a deep dive on the wines sent that month. Members need only to pour a glass and enjoy! We encourage audience comments and questions to really deliver the V. Sattui experience to your home. Expect plenty of engaging fun in each show. Our next Virtual Wine-of-the-Month Club “gathering” will be Thursday, August 20th at 3:00pm.
Keep an eye out for email notices of upcoming live-streamed shows so to stay in touch with Tom, Brooks, Marc, Stefano, and other familiar faces from around the winery.
*We don’t mean the longest-reigning monarch of the Neo-Babylonian Empire. We mean a gigantic wine bottle that can hold 15 liters of wine – almost two cases.
It’s no surprise to anyone reading this that we have great wine – with over 60 different selections available, there’s bound to be something for everyone! It turns out, when placed head-to-head against wines from around the world, critics and judges also agree that V. Sattui Winery consistently shines.
Despite all the challenges that 2020 has thrown our way, our wines are still being appreciated and recognized by wine writers and wine competitions alike. Each year, we submit our wines to be judged against some of the best in the world. We feel it’s important to measure the quality of our product and workmanship of our winemaking team. The benefit of proving a small family-owned winery in Napa Valley (known almost as much for its lush picnic grounds and delicious Italian deli) can go toe-to-toe with the best when it comes to ultra-premium wines.
The results can’t be denied. This year so far, we have earned the coveted title of “Winery of the Year” at not one but TWO competitions – the Monterey Wine Competition and the San Diego International Wine and Spirits Challenge. Our wines came away with many distinguished accolades. At the Monterey Wine Competition, we earned 19 Gold+ medals, including BEST PINOT NOIR (95 Points and Platinum) for our 2018 Collina d’Oro Pinot Noir, and at the San Diego International Wine and Spirits Challenge, we were awarded 22 Gold+ medals and WINE OF THE YEAR (98 Points and Platinum) for our 2016 Vangone Vineyard Cabernet Sauvignon and 2016 Mt. Veeder Cabernet Sauvignon. A two-way tie from the same winery! That’s impressive by anyone’s standards.
It’s not just the competitions that choose to showcase V. Sattui’s outstanding oenological selections. Publications such as the Wine Spectator, Wine Enthusiast, Wine and Spirits Magazine, California Grapevine, Ken’s Wine Guide and Connoisseurs’ Guide have all given our wines high marks for flavor, balance, complexity, and texture. In fact, Wine Enthusiast selected several of our wines as “Editors’ Choice” this year – including the 2017 Pilgrim Vineyard Zinfandel (93 Points) and the 2018 Anderson Valley Riesling (92 Points). Even our Futures – wines still aging in the barrel – were tasted and rated by the highly-respected critics at Robert Parker’s Wine Advocate, and received stellar marks for our 2018 Morisoli Vineyard Cabernet (92-95 Points), the 2018 Mt. Veeder Cabernet (92-94 Points), the 2018 Petit Verdot (92-94 Points), and the 2018 Vangone Vineyard Cabernet (93-95 Points). The “future” is looking VERY bright for these 2018’s!
Are you thirsting for a wine as crisp, clean and bright as a summer morning? Or perhaps you dream of something soft, sumptuous and silky? Then again, maybe something powerful, bold and cellar-worthy is calling your name…
We’ve got a bevy of extraordinary palate-pleasing new releases you’ll want to swirl, sip and savor all season long – including the inaugural vintage of our spectacular 2016 Vangone Vineyard Cabernet Sauvignon… Get your corkscrew and wine glasses ready – this collection of wines is not to be missed!
2019 Dancing Egg Riesling, Estate: Fans be satiated – Dancing Egg Riesling has returned and it’s better than ever! The 2019 vintage is dry, crisp and delightfully balanced, benefiting from vinification in both stainless steel and its namesake concrete egg, which lends a refined texture and a touch of minerality to the wine. Exotic aromas of tropical fruit entice the nose while delicate flavors of pear and citrus dance across the palate with mouthwatering brightness and a clean, refreshing finish. Appealing to lovers of Sauvignon Blanc and Chardonnay as well as Riesling aficionados – our 2019 Dancing Egg Riesling is certain to be one of your go-to whites this season. $29 per bottle
2016 Vangone Vineyard Cabernet Sauvignon: Nestled in the hills between Atlas Peak and Oakville at elevations between 900 and 1500 feet, Vangone Vineyard, established in 2012, has truly come into its own. Producing concentrated, intensely flavored and complex fruit — this distinct vineyard is proving to be well worth the wait.
Already critically acclaimed, our inaugural vintage of Vangone Cabernet is incredibly dark in the glass, hinting at the aromatic depth and deep flavor profile within. Layers of wild berries, blueberries and black cherry compote develop with each swirl revealing notes of cola, mocha and hints of earth. Flavors of blue and black fruit follow through as the wine glides across the palate with incredible freshness and finesse. Ripe, well integrated tannins and a long, lingering finish invite sip after sip. Enjoy this spectacular release now or cellar with confidence. $95 per bottle
WINE OF THE YEAR | 98 Points | Platinum – San Diego Int’l Wine Competition
94 Points & Double Gold – American Fine Wine Competition
90 Points & Gold – Winemaker Challenge
Double Gold Medal – SF Chronicle Wine Competition
92 Points – CA Grapevine
92 Points – James Suckling
2019 Bacci Rosato: Is it possible to capture the spirit of summer in a bottle? Think sun-sweetened strawberries, plump, juicy cherries, freshly cut nectarines and sugared peaches all wrapped up in the hue of a sunset… YES, it most definitely is. Our 2019 Bacci Rosato proprietary blend invites you to enjoy summer year round as you indulge in this succulent, fruit-laden refresher. Ripe aromas and flavors of fresh-off-the-vine fruit mingle with candied notes that linger pleasingly on the palate like the last rays of sunshine on a perfect August evening. Pair this lovely libation with a salad of watermelon, feta and basil sprinkled lightly with a balsamic reduction for another level of wonderful. $28 per bottle
2019 Bacci Bianco: Our second vintage of Bacci Bianco, a crisp yet unabashedly luscious proprietary white blend, is an intensely fragrant and indulgently flavorful journey in a glass. Escape to paradise as you take in exotic aromas of gardenias and guava on the nose followed by a delicious palate of decadent white peach, honeydew, and sweet citrus. This refreshing release is a delight all on its own while the interplay of mouthwatering acidity and lush, fruity flavors make Bacci Bianco the ideal pairing for the alluring cuisines of the Middle East, Asia, and India, as well as a wide variety of cheeses, Marcona almonds and honey-roasted figs. $27 per bottle
Savor all of these award winners, recent releases, and more in the comfort and safety of your home – now with FREE SHIPPING on 6 or more bottles!
Order online or call your Wine Consultant for personalized service.
Offer ends 8/3/20 @ 11:59PM PST.
2019 Holiday Catalog:
Shades of Summer
At V. Sattui Winery, we’re well known for our Artisan Deli, Italian Marketplace, and famous weekend BBQ – and this year, we’re thrilled to introduce the newest hub of V. Sattui’s culinary program – our Mangiamo Tutti Food Truck! The search for the perfect vehicle began last fall, and once we found an old Grumman truck with plenty of provenance behind it, we knew the wait was over…
“The Grumman Company built WW2 fighter jets, moon landing modules and these trucks for a short period of time. It’s cool that we have this old truck with amazing history behind it and we’ve made it modern with the kitchen as well as our paint and design.” – Joe Schneider, Culinary Director & Marketplace Manager
Our new food truck will allow us to diversify our menu, bring more guests outside to enjoy our lush picnic grounds, and, in the future, give us exciting opportunities to host member events at Hibbard Ranch – our beautiful estate vineyard in Carneros.
Getting hungry yet? Debuted the first weekend of July, visitors can expect to see our newly refurbished food truck serving up a full menu of classic BBQ favorites along with delicious new additions influenced by Michelin Star Chef Stefano Masanti, such as piping hot arancini, juicy Porchetta sandwiches and refreshing seasonal fare like summer-perfect strawberry-spinach salad with crumbled feta and pecans – the ideal item to pair with an equally refreshing, chilled glass of our newest wine – Rosato di Pinot Noir!
Our truck will be open weekends, holidays and at select V. Sattui winery events.
“I started college as a double major with both Biology and Art. I wasn’t sure if I would become a commercial artist, but I knew it was something I enjoyed doing and wanted to learn more. In my Sophomore year I decided to pursue medicine and changed the Art Major to Chemistry. At the end of my Junior year I decided to pursue winemaking, blending all my personal interests and college classes.“
The only thing we love more than discovering the colorful layers that make up key members of our team is sharing their stories with you. Discover the creative path of our Director of Winemaking Brooks Painter in this inspirational Q&A interview.
Q: How long have you been a painter?
Well, aside from my last name which is after all Painter, I started doodling and drawing at an early age. Even in grade school my teachers recognized that I had an eye and a hand for drawing imaginatively in accurately what I saw in the world.
Q: Who did you paint for? For yourself? For a certain audience?
Like most budding artists you do it both for your own enjoyment and for praise from others especially adults. Some of my earliest recollections were doing pastel and charcoal drawings for a local neighborhood artist – a family friend who took me under her wing. Eventually I moved on to oil pants sculpture and carving and took several individual classes from some really talented artists who taught me about perspective, realism, and the use of color.
Q: What is your favorite medium?
Over the years I’ve used many media, including charcoal watercolor, Tempura and casein pigments, oil paints and more recently serigraphy or silk screen printing.
Q: Do you have a favorite artist, someone who inspires you?
Originally it was the old masters from the age of enlightenment and the use of natural oil pigments to make masterpieces in realism that inspired me. As I developed my craft, I became a fan of impressionism, modern expressionist art, the Bauhaus painters, Dali surrealism and Picasso.
Q: How did you transition from being an Art major to a Chemistry and Biology major? What stimulated you to make the change?
In the University setting I came to believe that the biological sciences were my real calling. With my background in art I came to believe Scientific illustration would be a worthwhile endeavor. As I learned more about biochemistry and physical chemistry, I became impassioned with understanding the real world at a molecular level, at which point I started to pursue training as pre-med.
Brooks’ college art teacher, Bruce Freeman, was inspired by Brooks’ path into winemaking that he too followed the same pursuit and became a winemaker of Clos des Amis in Southern California!
Winemaking appealed to me because it was the mix of all the disciplines that I was passionate for. Art, science, literature, biology and creativity wrapped up in agriculture and an understanding of the seasonal changes that occur as you’re farming.
Q: Do you feel being a winemaker feeds your creative side?
Absolutely. There are so many choices to make so many forks to choose from and so many decisions as you move through creating a living product like wine.
Q: When you make wine – do you craft your blends with a certain audience in mind?
I always want to please my own palate first, but I also realize that what is important is having a consistent quality and flavor impression with the wines even as the seasons and vintages changed dramatically.
Q: Would you liken grapes and barrels to paints and canvas?
I do believe that growing grapes, harvesting time, fermentation skills, use of barrels, blending in the marriage of multiple varieties into a single wine is akin to what a master chef might do in the kitchen. The goal is to bring a myriad of flavors, spices and textures to a truly enjoyable experience for the consumer.
Q: Would you describe wine as art?
I believe a winemaker can certainly be artistic or have an artistic approach to winemaking. Starting with the raw materials, assembling the flavors colors pigments textures onto a final canvas where in the bottle it shows the dedication to the craft, expression of the winemaker and all the fresh fruit materials at the same time.
“Education is the passport to the future, for tomorrow belongs to those who prepare for it today.”
– Malcom X
To foster awareness in the hospitality and wine industries, V. Sattui Winery participated in an innovative program called NEXT – Napa Educator Externships. Co-sponsored by NapaLearns, Napa County of Education, and the Workforce Alliance of the North Bay, this program placed Napa County teachers into intensive three-day job shadowing experiences.
NapaLearns: Summer Teacher Externship
“NEXT (Napa Educator Externship Program) provides the unique opportunity for Napa County middle and high school teachers to immerse themselves into some of the Valley’s most vital industries and professions. Our goal is to equip teachers with authentic experiences that bring real-world, career-based learning opportunities into their classrooms and inspire the future workforce of the Napa Valley.” – Peg Maddocks
About the program:
Preparing students for the future workforce is a tremendous responsibility being placed upon our teachers. As the importance of career readiness becomes a topic of national importance, teachers need to increase the use of authentic learning experiences for students in the classroom. The NEXT program helps teachers connect classroom content with students’ future career interests and helps students develop both the critical thinking, collaboration, communication, and technical skills required in the workplace. The participating businesses benefit from the externships, too. Through the teachers, they are reaching hundreds of students and contributing to the preparation of their future workforce as the teachers pass along their acquired knowledge in their classrooms.
In partnership with NapaLearns and their affiliated NEXT Program, V. Sattui Winery was visited last month by eight elementary and middle school teachers from St. Helena, Napa, and American Canyon. Their mission? To better understand the career paths associated with the wine industry so to inspire their students to pursue the necessary education, training and occupations that support the wine industry.
V. Sattui Winery executives and departmental managers created a curriculum of five sessions covering the importance of Ag & The Wine Industry in our Community, Understanding The Napa Visitor Experience, Communications and Marketing for a Direct-to-Consumer business, Grapegrowing & Winemaking, and finally The Economics of Growing Grapes & Making Wine. Teachers spent six hours a day over the course of three days diving into the diverse world of operating an iconic winery and its vineyards. They broke out into sessions, toured the property, hospitality venues, the Estate vineyard, and production areas.
“We were impressed by the interest of the teachers, the caliber of their questions, and their engagement with our staff members. We participated in this program because it makes perfect sense to support teachers responsible for our future workers.
We want students to understand what matters and what doesn’t as early as possible so they graduate from high school more prepared and competitive. We also want to instill a sense of pride in this valley and have our students be proud of what is uniquely theirs. This is a multi-faceted industry in a very special place.
We also believe participation in this program is a matter of community. We have a responsibility to give back and to keep the spirit of the Valley alive. We have hosted Robert Louis Stevenson Middle School eighth graders since 2006 as part of the Adopt-a-School program and we see the NEXT program as a way to reach even more students.
We look forward to having the teachers and students present back to us with their results next spring and to an ongoing partnership with our local public schools.” – Tom Davies, President
“There is always something going on at V. Sattui Winery.”
We hear it all the time and it’s true! Just when you think you’ve experienced everything we have to offer, we change it up and add new experiences. Read our most recent blog to discover- the Top Three Reasons to Visit V. Sattui Winery this season, including Tour & Terrace Tastings, Wine & Food Pairings, and of course – the new Food Truck! Read blog >
It’s Time to Summer
Ask our new Wine and Food Paring Host Virginia Mulrooney what she loves most about working at V. Sattui and she’ll tell you, bar none, it’s the atmosphere of family that makes this the best job she’s ever had. From co-workers to club members – the inclusive feeling of friendship and family is the first thing you feel when you step on property and this talented pastry chef turned wine maven was sold on her very first day.
Virginia has been with the company since 2016 – beginning as a concierge and dipping her toes into many facets of V.Sattui life before settling in as our Wine & Food Pairing host where she loves to enhance guest’s enjoyment of our wines by teaching them how different flavors and textures can elevate a vintage to the next level.
When she’s not at the winery, you’ll find Virginia and her new husband Ryan (who happens to be V. Sattui’s Corporate Culinary Manager and Sous Chef to Stefano Masanti!) spending the day hiking, enjoying wine tasting excursions on bikes or riding the roller coasters at Six Flags Discovery Kingdom.
Originally from Cresskill, a small town in northern NJ, Rob earned a Law degree from NYU but after only a few years in practice, realized destiny was leading him down a different path. Vacations in Napa Valley over the years including visits to his favorite winery, V. Sattui, inspired a cross country move to pursue a career in the wine industry. Rob quickly rose in the ranks from Greeter to Tour Manager to Tasting Room Manager where his myriad of talents shine.
What makes Rob’s days in Napa Valley amazing? Leading a talented team of wine tenders while learning the inner-workings of the wine business – not to mention the tremendous variety of wines that allow him to taste something new and exciting almost every day. Another bonus? Working with his sister Virginia! Its true! She made the journey first, but both love V. Sattui equally and we’re lucky to have them on our team.
Rob’s top three V. Sattui picks: 2013 Morisoli Vineyard Cabernet Sauvignon, 2014 Paradiso and 2012 Reserve Merlot. All are phenomenal reds he loves to sip solo or enjoy paired with a perfectly grilled dry-aged rib-eye.
When Rob is away from the winery, you’ll find him blowing bubbles and playing short stop for the V. Sattui softball team or singing a mean Karaoke rendition of “I Believe in a Thing Called Love” at Ana’s Cantina. We do too Rob. And we believe in you!
Lynn is our “host with the most” here at the winery ready to greet you and guide you to the perfect V. Sattui experience. As part of the V. Sattui Family since 1985 – she is a bona fide expert in all things Sattui and has done it all from weddings and events to hospitality in the Cellar Club to serving our members as a personal Wine Consultant on the phone! No matter where she is or what she’s doing, she always talking about our brand.
Lynn takes her love of V. Sattui even further by keeping our local visitor centers, hotels, B&B’s, restaurants and transportation partners up-to-date on all of the latest and greatest winery news and happenings. You’ll even find her pouring our award-winning wines at fantastic events throughout Napa Valley and in the bay area sharing our unique story and brand philosophy. She’s our ambassador-extraordinaire and the perfect Lead Concierge. Be sure to stop by the Concierge desk on your next visit to say hello!
Favorite V. Sattui wine: 2017 Rosato-di-Sangiovese. Why? It’s like summertime in a glass! Pair with soft-ripened brie, house cured bresaola and honey crisp apple slices.
When she’s not at the winery or talking about our wines, you’ll find this talented artist creating beautiful floral designs or belting out her favorite tune. This girl can rock a mic!
Joe joined the V. Sattui family in 2017 as Culinary Director bringing with him an incredible background in culinary arts, entrepreneurship and restaurant management. His creativity has elevated our culinary program and we are thrilled to announce his expanded position as our new Marketplace Manager.
From his first wine country experience cooking at Domaine Chandon in Yountville to opening and operating Rhumba in Boulder Colorado for ten years – his own successful Caribbean Restaurant and Rum Bar – to selling it all to travel the world, scuba dive and open his own yoga studio, Joe is no stranger to adventure and daring innovation. Joe brings this passion and energy to V. Sattui Winery where you’ll find him running the weekend BBQ, developing exciting new bites for our wine and food pairings and raising the bar daily in our Artisan Deli and Italian Marketplace.
Favorite V. Sattui Wine: Entanglement. Why? This juicy, balanced blend of Grenache, Syrah and Mourvedre is delicious on its own or served up with bacon wrapped, blue cheese and marcona almond stuffed dates.
When he’s not onsite, you’ll find Joe exploring the great outdoors camping, scuba diving or mountain biking.
Thanks to the success of our business over the years and to patrons like yourselves, V. Sattui has the opportunity to share the wealth and truly make a difference in the community. We believe leadership is a responsibility and this give us purpose. Our supporting efforts are relevant not only for Napa Valley residents, but also important and meaningful for our V. Sattui Winery family of employees. In this article, we’ll share with you a few ways we demonstrate our larger purpose as part of a living community.
Ag Preservation & Land Conservation
Over the last 20 years, V. Sattui has proudly protected nearly 600 acres through conservation easements ensuring these lands will in perpetuity be protected from commercial or residential development. The character of Napa County is, for the most part, rural and agricultural, unlike many of our neighboring counties that have allowed their farms, orchards, vineyards and woodlands to be developed into sprawling housing subdivisions and shopping centers. One of the only ways to prevent further encroachment of homes and storefronts in the Napa Valley (along with supporting the Napa County Agricultural Preserve–celebrating its 50 anniversary this year) is to grant conservation easements so our lands will be preserved for the enjoyment of current residents along with future generations to come. The Napa Valley is a very special place, with the ideal climate and soils to produce world-class grapes, used to produce world-class wines. Eventually, all of the land owned by V. Sattui, totaling some 1,000 acres will be protected through contract easements and the Napa Land Trust.
Lesser known by most, outside the City of St. Helena, is our commitment to education. V. Sattui Winery, since 2007, has teamed with the Napa Valley Vintner’s Adopt-A-School program as the sponsor for the Robert Louis Stevenson (RLS) Middle School. Winery President Tom Davies commented, “So much of today’s education is teaching so students can perform well on tests. In real life, there are no tests, but real life situations and decision making. Hopefully the annual field trips give our students a glimpse of how businesses are started and grown, and if we can inspire a few of the students to start their own business in the future that’s icing on the cake.”
The field trip is a joint effort created by the V. Sattui staff and by the RLS 8th grade teachers as a tool for unifying core subjects of history, social sciences, language arts, mathematics, and science into the real-world workplace. The students arrive at 9 am and are greeted by Tom who speaks to them on the Sattui family’s immigration and the history of the winery, including Prohibition. They then break into small groups where they sequentially attend 5 short lectures presented by the V. Sattui Executive Management team on topics such as the science of winemaking, mathematical applications in business, and language arts as it applies to communication with consumers and employees. At noon students are treated to a picnic lunch. After returning to school, the students are required to write a detailed, multi-paragraph expository essay that recounts their experience and what they learned at the winery.
V. Sattui is extremely proud to employ a great many graduates of the St. Helena Unified School System in full-time positions, as department managers or assistant managers, as well as providing summer employment to high schoolers or college students returning for the summer. Additionally, the winery hosts an end-of-year gathering for RLS teachers, staff and administrators on the last day of the school year, as a way of saying thank you for caring for and cultivating our future employees and leaders.
Picnic Packs – A Helping Hand to Independence
If you have visited us we trust you enjoyed an al fresco lunch from our artisan deli on our idyllic picnic grounds. You likely purchased one of our picnic packs: containing planet-conscious utensils, plates, napkins, and cups for two, with a brief note: “A special thank you to the dedicated developmentally-challenged students at the Napa Valley Unified School District (NVUSD) Post-Secondary Project for packing this planet-conscious “Green Picnic Pack.” What you may not know is, for over 30 years now, the sales of our picnic packs have supported the pre-employment skills for these Special Education students as they transition from high school to work. The students work for 2 hours a day, four days a week assembling our picnic packs; they work offsite, away from the school, at two different locations: the senior center and the Boys and Girls Club. Cory Roche, a teacher for the post-secondary program states, “They appreciate the opportunity to be treated like everyone else.” As employees of V. Sattui Winery (Yes, they are our employees), each student earns a wage and receives a paycheck from the Winery. Stephanie Solberg, a vocational specialist with NVUSD noted, “It’s purposeful work, which encompasses a lot of different life skills, including math, social skills and independence, and with their paychecks from V. Sattui, the students can save money for something they need or want.”
Recently, we hosted our student-employees, which included a full tour of the winery, the vineyards and a luncheon. Tom Davies recalled the partnership formed thanks to a V. Sattui employee’s mother, who worked in special education. “I look at it as a great, long-term partnership.” As part of the job experience, the students learn to get to the work location on time, fill out time sheets and sign for their paychecks, after which they learn how to access the bank. Last year, we sold 30,000 picnic packs—and we thank all of our patrons for helping us help others in our community. We can state with certainty that our staff takes a warm pride in knowing that we are helping to make a difference in the lives of young adults in our county every time they explain to our guests the underlying reason our picnic packs are for sale.
Meals on Wheels
A recent and notable project is our purchase of a new food delivery truck (in collaboration with our sister winery Castello di Amorosa) that will transport daily meals to our senior citizens who can’t drive but still wish to live independently. The volunteers of the Napa Valley Meals on Wheels program will deliver over 400 meals daily from American Canyon in the south to Calistoga in the north of Napa County. This new delivery van is a welcome upgrade, as it will be outfitted for the purpose at-hand, and will replace a couple older vehicles which were no longer suitable for the mission or for the distances to be traveled 7 days a week. In a subtle way, we believe that we are giving back to the many people in the Napa Valley who have supported us over the years by bringing their family and friends to enjoy the wine country and the experience at V. Sattui.
As Dario Sattui said in his 2017 holiday message: “Giving, with no expectation of anything in return other than the pure enjoyment and satisfaction of helping someone or a cause, is a great feeling. Together, we can make a difference.”
Pheromone Trials on a Vineyard Nemesis
Even the most casual visitor to the Napa Valley has recently observed vineyards being torn out at an alarming rate and replanted. This activity tends to come in cycles as growers replant vineyards established 25 to 30 years ago. The long-term productivity of vines can be compromised not only by age, but also by pests and disease.
The cost to replant a vineyard is staggering. A typical cost to replant an acre of vines is between $30,000 to $35,000, depending on site specifics, such as slope, soil preparation, drainage and spacing. This figure does not include the economic loss of three years of production, as it takes up to four years until the vines are fully producing. So it comes as no surprise, V.Sattui Winery is committed to taking preventative action to improve the long-term economic viability of our vineyards.
The vine mealybug. Pests come in a variety of forms. They can be soil-born (nematodes), viruses, as well as insect and fungal pests. One pest, the invasive, non-native vine mealybug arrived in the U. S. in the early 1990’s and has been expanding ever since. The vine mealybug has a very high reproductive rate (4-7 generations per year) and within 15 years it had been found in 17 California counties. It has the potential of severely damaging the quality and yield of our wine grapes if left unchecked. Growers are quick to respond when the mealybug is found as infestations can cause a devastating and total loss of crop in severe cases. Mealybugs have recently been proven to be a disease vector and can transmit harmful grapevine viruses.
While we’ve been fortunate to avoid any significant losses in our own vineyards, we realize the importance of being vigilant. Therefore, V. Sattui has been conducting trials on various options to protect our healthy vineyards. Research into alternative treatments to control the mealybug, including pheromone disruption and parasitic wasp releases, have been ongoing for some years with their results reported in scientific journals. The staff at the University of California Cooperative Education, in conjunction with the Napa Valley Agricultural Commissioner, conducted a study in Napa Valley and shared their initial results with the local farmers.
What did we learn? For many years we have relied on standard insecticide treatments with inconsistent results and without eradicating the pest. Because the adult insects hide under the bark of the vine’s trunk they are often protected from traditional contact sprays. This behavior was also a limiting factor in parasitic wasp effectiveness in other trials. After seeing that pesticides alone were not working effectively in our vineyards we wanted to consider alternative treatments such as pheromone applications.
The use of pheromones is intended to disrupt the mating behavior of the insects, primarily by confusing the male’s ability to find the females (the males have wings and can fly while the females are wingless) during the mating season and thereby preventing a new generation of mealybugs. The flight of male mealybugs can be monitored using traps to determine the most effective timing of the pheromone applications. During trials it was found that the pheromone treatment also enhanced the effectiveness of parasitic predators, and control by natural-occurring, beneficial insects.
In 2016 we decided to try this practice in our own vineyards, and shared our results with other neighboring vineyards, some of whom did not use the pheromone. This gave us the opportunity to compare the results of pheromone use in our trial to insecticide sprays used by others (the “control” in our trials).
What did we prove? As an alternative to relying solely on insecticide sprays, we found the addition of the mating-disruptive pheromone spray to be a very effective. The results of our trials during the summer months of 2016 show positive results. The vine mealybug population showed a massive decrease due to the use of the pheromone spray and effectively prevented new generations of the pest. We continued the application the following year (2017) and the results were exceptional. Our vineyards showed no signs of infection and we could not find any presence of the mealybug in our vineyards. Additionally, the pheromone sprays are economically effective. They are far less expensive than most traditional insecticide products. Reducing the use of traditional insecticides supports one of our primary goals – farming “sustainably.”
The sun is shining … and the wine is fine! We have selected five refreshing, food-friendly wines ready for pool parties, beach bonfires, and just about anything fresh off the grill. What else is shining and bright?
25% OFF these wines
when ordered by the case (mix-or-match):
2017 Napa Valley Sauvignon Blanc
2016 Dry Riesling
2015 Dry Muscat
2016 Gamay Rouge
2015 Ramazzotti Vineyard Zinfandel
Spring 2018 Newsletter:
June 2017 E-News: Summer @ V. Sattui
In This Issue:
1. Letter from the President: Tom Davies
2. Your Invited: Winery Events & Experiences
3. Summer Wine Specials
Letter from the President: Tom Davies
My wife, Cara and I recently returned home from hosting our 4th V. Sattui Winery Cruise in eight years. We sailed from Lisbon, Portugal with stops in La Coruna and Bilbao, Spain, as well as Saint-Jean-De-Luz and Bordeaux in France. Lisbon opened its arms to us as we enjoyed its narrow streets, colorfully-tiled buildings, trolley cars, amazing restaurants and wines, Fado music and seven hills along with the classic Portuguese Belem custard pastries sprinkled with powdered sugar and cinnamon. We discovered and consumed the greatest vintages of Taylor’s, Churchill’s and Grahams Port, one 90-years old. We visited the world-renowned Guggenheim Museum in Bilbao, Spain, ate in a Michelin-starred restaurant and spent a day visiting Left Bank Chateaux in Bordeaux, France followed by a multi-course Estate dinner at Chateau Giscours in Margaux. Our cruise ended with a visit to Stonehenge, after we disembarked in South Hampton, Great Britain. Yes, I have a great job!
Our cruises always include our best wines, as we ship ahead a pallet of V. Sattui wine for onboard dinners, cabin gifts, wine seminars and tastings. This last cruise included a wine-paired, five-course Winemaker’s Dinner, a Big Bottle Extravaganza of our vintage magnums, double magnums and imperials and a vertical seminar of 6 vintages of Paradiso. Our 2019 cruise will be announced shortly – stayed tuned.
This weekend, June 24-25, we are releasing our 2014 La Merica, a new wine that honors the winery’s Italian heritage and embraces the importance of immigration. La Merica is a modern interpretation of a classic, pre-prohibition blend of Zinfandel and Petite Sirah. This wine celebrates the bravery of Italian immigrants like Vittorio Sattui who risked everything to come to this country in the late 1800s virtually penniless and speaking only Italian. Sattui was just one of many courageous Italians who left a home filled with poverty and political hardship for a new home filled with hope and opportunity. In the dialect of their native tongue, they affectionately referred to their new home in America as “La Merica”.
This new-world blend steers these classic grapes away from the rustic, old-world style, and boldly produces a wine filled with deeply, dark-fruited flavors, inky-purple color and lingering textures. I’m a big fan of this wine!
We hope your summer travels include a visit to the Napa Valley and V. Sattui Winery. We’ve expanded our experiences, including our new Terrace Tastings, added new offerings in our Vittorio Room and have many great new releases to share, including a stellar lineup of 2013 Cabernets and 2014 Zinfandels. Be sure to make your reservations now for our annual Festa Italiana on July 29 and our famous Harvest Ball on September 16th. These events are always sellouts, so please make your reservations quickly.
Here’s to a great summer with family, friends and of course, V. Sattui!
Tom Davies, President
You’re Invited: Winery Events & Experiences
From our newly launched Terrace Tasting to our exclusive member’s-only experiences, there are plenty of reasons to plan a trip to V. Sattui this summer. Here are some of our favorites:
The Terrace Tasting: This is the al fresco wine-country experience you’ve been waiting for! Enjoy a gorgeous view of Vittorio’s Vineyard while you sample your choice of five wines from our top-tier portfolio. Mixed olives and almonds are included in the $35 tasting fee or you can elevate your experience with a cheese and charcuterie platter curated by our new Culinary Director, Joe Schneider. This experience is for guests 21 and over only. Please allow 45 minutes for this tasting. Seatings begin at 11am on Fridays, Saturdays and Sundays with a final seating at 3pm.
NEW Concierge: As our portfolio of tastings and unique experiences grow, we’ve added a team of experts to help you make the most of your next visit. Our knowledgeable concierges will greet you upon arrival and guide you to the perfect experience for you – be it a barrel tasting in the Cellar Club, a tasting of our most coveted releases in the Vittorio Tower or table tasting on the Terrace – they’ll help you make the perfect selection. Ready to relax in our beautiful, shaded picnic grounds with a glass of wine? Our concierges will show you the way to our famous Italian Marketplace and our Weekend BBQ so you can select the perfect accompaniments to your favorite V. Sattui wines.
The Cellar Club: As the summer sun beats down, there is no better place to escape the heat than our Member’s Only Cellar Club. This haven on the lowest level of our stone Italian-style building will keep you nice and cool while you savor a barrel tasting with fellow club members, sample the latest releases and enjoy the famous hospitality of the Cellar Club team. As a member, you can even enjoy a complimentary daily tour at 10:30am (advanced reservations required) to kick off your day. It’s good to be a member! Not a member yet? We can help you with that…
Daily Tours: Enhance your visit by joining one of our Daily Tours for a fun and informative experience. Our knowledgeable guides will walk you through the winemaking process from start to finish and share the rich history of the Sattui family and V. Sattui Winery, which originated in the 1800’s. Stops will be made in our Estate vineyard and production room and end in our barrel aging cellar where you’ll enjoy a flight of hand-selected wines. Please engage with our tour guides; ask them all the things you’ve ever wanted to know about the fascinating world of winemaking. Enjoy our terrific edu-tainment and fantastic wines! We recommend advance reservations for our popular daily tours.
Weekend BBQ: Ready for something a little heartier to go along with your favorite bottle? This time of year, our BBQ is in full swing Saturdays and Sundays. Billows of amazing aromas will draw you in the moment you arrive – leading you to a veritable feast of BBQ classics. You’ll find succulent, smoky-sweet BBQ ribs and juicy Tri-tip steak, both of which are simply incredible with a generous glass of 2014 Black Sears, Howell Mountain Zinfandel. Our famous Salmon Sandwich and Jalapeno Skewers will beckon you back for seconds. Italian-style thin crust, wood-fired pizzas are made to order and will please everyone in the family – down to the youngest guests.
Still hungry for more? You won’t want to miss our hand-pulled mozzarella – all done in-house – with heirloom tomatoes, grilled bread & basil and your choice of sauces. And, as always, you’ll discover an incomparable cheese selection in our Italian Marketplace and Deli along with beautiful house-cured charcuterie and all of the final touches needed for a perfect picnic. No reservations required.
Festa Italiana: Plan your visit for Saturday, July 29th and complete your day in wine country with our highly-anticipated, mid-summer celebration. Join us from 6pm to 10pm, as we gather under the oaks for a mid-summer celebration in honor of friends, family and all that is Italian! Indulge in house-made pastas, salads, grilled tri-tip and fresh salmon, courtesy of our resident chefs Gerardo Sainato and Stefano Masanti. Guest chef Angelo Ibleto, the infamous “pig man” from Petaluma, returns to astound you with his succulent roasted wild boar. All this extraordinary food will be served alongside your favorite V. Sattui wines – including our two newest releases, both dedicated to our Italian heritage – 2014 La Merica and 2016 Rosato di Sangiovese. Dance under the stars to live music, feast with abandon, revel in the festivities and make memories that will last a lifetime. We hope to see you at this summer event. Secure your reservation today! Members: $98 / Non-Members: $119.
Summer Wine Specials
The sun is shining … and the wine is fine! We have selected five refreshing, food-friendly wines ready for pool parties, beach bonfires, and just about anything fresh off the grill. What else is shining and bright? 25% OFF these wines, when ordered by the case (mix-or-match):
2016 Napa Valley Sauvignon Blanc: $26 – NOW $19.50
Refreshingly crisp with tropical aromas that follow into a delicate minerality, soft acidity, and silky texture.
92 Points – Wine Enthusiast
2015 Dry Riesling: $25 – NOW $18.75
This food-friendly refresher has flavors of lime zest and nectarine. Beautifully balanced with vibrant acidity.
94 Points & Double Gold – San Francisco International Wine Competition
2014 Napa Valley Grenache: (Estate): $37 – NOW $27.75
A limited-production Rhone Valley variety, this light-bodied red offers herbal and blackberry aromas, sweet oak and a little smoke.
2013 Pilgrim Vineyard (Old-Vine) Zinfandel: $37 – NOW $27.75
Elegant and well-balanced with fruit sourced from Lodi, known for vibrant and delicious early-drinking Zins.
Best Zinfandel, 93 Points & Gold – Winemaker Challenge
2016 Moscato “Frizzante“: $29 – NOW $21.75
Lightly sparkling with delicate aromas of orange blossom and just enough sweetness.
Visit our WINE SPECIALS online for additional wine sales offered throughout the season or phone (707) 963-7774.