Sojourn Cellars was
founded by Erich Bradley, who was the Assistant Winemaker at Arrowood Winery, and
Craig and Ellen Haserot. Their goal was to create a first-class boutique winery
with a focus on producing distinctive Pinot noir wines as well as a small production
of Cabernet Sauvignon from quality vineyard sources. Their first vintage
release was in 2001 with 100 cases of Cabernet Sauvignon and since then they
have added Chardonnay to the winery profile.
The Sojourn
Cellars tasting room is located in downtown Sonoma. Visitors can sample their
wines in a small cozy little house conveniently located among the many tasting
rooms and restaurants that surround the village square.
While visiting I sampled the following wines:
The
first sample was the 2011 Sangiacomo Vineyard Chardonnay. The grapes are
sourced fromSangiacomo Family Vineyardswho
provide high quality fruit for a number of premium wine producers. This wine is
straw in color with lofty aromas of lemon custard, caramel, roasted
marshmallows and a hint of pistachio. On the palate it is light bodied, very
crisp and has a prolonged finish. A very seductive wine that stands out from
the mélange of California Chards on the market, this wine sells for $45 a
bottle.
The
following wines were sampled side by side. I first went through them all making
notes on the nose and then went through them again going back and forth between
them making notes on the palate.
The second pour was the 2011 Sonoma Coast Pinot Noir. In the
line-up this wine is the most fruit forward with aromas of strawberries,
cherries and a hint of smoke. On the palate it is fairly weight with medium- weight, it is very
crisp and has a medium length finish. This wine sells for $39 a bottle.
The third wine
was the 2011 Rodgers Creek Vineyard Pinot Noir, Sonoma Coast. The grapes are sourced from the Silverado Winegrowers, a
low-key but influential vineyard company that now controls about 10,000 acres
along the California coast. In 2000 they took a lease on a hilltop site north
of Highway 37 between Petaluma and Sonoma. The first
vines were planted around 2001 and today it consists of an 83.5 acre vineyard
on 297 acres comprised of well-drained and complex soils with layers of lots of
volcanic tufa and ash. This wine is more intense than
the previous wine with pronounced aromas of strawberry preserves, raspberries,
damp earth and a hint of smoke. On the palate it is medium bodied with
mouthwatering acidity and a silky texture in the mid palate. This was my
favorite in the line-up and I brought a bottle home $48.
The
fourth pour was the 2011 Gap’s Crown Pinot Noir, Sonoma Coast.Gap’s Crown is a 138-acre Sonoma Coast
vineyard that supplies Pinot Noir to more than more than 20 wineries including top
producers like Kosta Browne, Patz and Hall and MacPhail. The land is owned by
Bill Price, a financial investor who has invested in several leading California
vineyards and wineries. Gap’s Crown Vineyard is located in
the foothills of the Sonoma Mountain, east of Rohnert Park, in the cool and windy Petaluma Gap in
southwestern Sonoma County. The vineyard offers a
variety of soil types at elevations ranging from 300 to 800 feet above sea
level. It was first planted in 2002 and it includes 106 acres of Pinot
Noir and 32 acres of Chardonnay. The profile of this
wine seems like a blend of the two previous wines. It has the fruit-forward
character of the Sonoma Coast Pinot Noir but the earth and smoke notes
of the Rodgers Creek Pinot
Noir with additional herbal accents on the finish. This
wine sells for $54 a bottle.
If
you are a Pinot fan and you are planning a trip to Sonoma, Sojourn Cellars is a definite “must
visit”!
Kamen Estate
Wines was
founded by Robert Mark Kamen. Robert grew up in a city housing
project in the Bronx but then rose up beyond his humble beginnings to earn a
Ph.D in American Studies from the University of Pennsylvania. He is most widely
known as an
Americanscreenwriteras he has been writing for major motion pictures for
over 25 years. He is best known as creator and co-creator of the 1984 filmKarate
Kid (starring Ralph Macchio and Pat Morita), the 1981 film Taps (starringGeorge C. Scott and Timothy Hutton, with Ronny Cox, Tom
Cruise, Sean Penn, and Evan Handler in supporting roles), and the 1995 Napa
Valley featured movie A Walk in the
Clouds (starring Keanu Reeves, Aitana
Sánchez-Gijón, Anthony Quinn, Giancarlo Giannini).Robert has also
been a collaborator with French writer, director and producerLuc Besson as
they worked together on the 1994Natalie PortmanandJean RenothrillerThe Professional, the 1997 sci-fi action filmThe
Fifth Element (starring Bruce Willis, Gary Oldman, Ian Holm, and Milla
Jovovich) as well as the 2002 filmThe Transporter (starring Jason Statham,Qi Shu, andMatt Schulze), and
the 2008 action-thrillerTaken (starring Liam Neeson,Maggie Grace, andLeland Orser).
The Vineyards
In 1980, prior to
creating Karate Kid,Robert came to Sonoma to celebrate the
sale of his first screen play. While hiking the rugged hillsides of the
Southern Mayacamas Mountians, he came upon a 280 acre property with panoramic
views of the San Francisco Bay. The land was undeveloped as it was without
roads, water or electricity. But, a week after viewing the property he
purchased the land with the goal to grow the highest quality mountain grown
Cabernet Sauvignon.
Initially the fruit grown at Kamen Estate was sold to
premium Sonoma wineries. But then tragedy struck in 1996 with a wild fire
destroyed half of the vineyard along with Robert’s home. Rising out of the
ashes Robert decided to not only regain what was lost but take on a new venture
in creating his own wines. During the replanting new selections of Cabernet
clones were chosen and different rootstocks were used and three years later came
the first release of Kamen Estate Cabernet Sauvignon in 1999.
The Tasting Room
The Kamen
Estate Wines tasting room is located in downtown Sonoma. It is small with a
simple no frills tasting bar but conveniently located among the many tasting
rooms and restaurants that surround the village square. They also offer private tours and tastings in their mountain vineyard
and experience the views of the Mayacamas Mountains and San Francisco Bay.During
the tour guests will taste four wines complemented by artisanal cheese and
charcuterie. These tours are available by
advance appointment only.
The Wines
While visiting the tasting room in downtown Sonoma I sampled the
following wines:
The
first sample was the 2012 Sauvignon Blanc. The wine is a blend of 100% Estate Grown Sauvignon Blanc and Sauvignon Musque. Musque wines
are clones of varietals that are muscat-like. Sometimes the resulting wines are
so successful that they become a distinct varietal. For example, Gewürztraminer
is a musque of Traminer that has now eclipsed its parent in popularity. The vines for the 2012 Sauvignon Blanc are grown at elevations of 1100’ to 1450 feet
in certified organic and biodynamic vineyards. It is clear water-white with
a tint of green when viewed at the right angle. On the nose it has vibrant
aromas of lemon-grass, grapefruit and wet stone. On the palate it is light in
body, very crisp with a refreshing long lasting finish. This is a hallmark
California Sauvignon Blanc, but it is also one of the most expensive I have
ever tasted as it sells for $45 a bottle.
The second pour was 2009 Cabernet Sauvignon – Sonoma County. The wine is made of 100% Estate Grown Cabernet Sauvignon grown at elevations
of 1100’ to 1450 feet in certified organic and biodynamic vineyards. This
wine is ruby red with expressive aromas of blueberries, black cherries and a
very distinct wet slate minerality. On the palate it is very delicate and
velvety with refined tannins. It has a medium body and a medium+ length finish.
A very nice Cab but a bit steep at $80 a bottle.
The third wine was the 2010 “Writer’s Bock.” This is a
proprietary blend of 40% Syrah, 30% Cabernet Sauvignon and 30% Petite Sirah. It is dark purple, almost black, at the core
to violet at the rim and it stains the glass when swirled. On the nose it
exudes aromas
of cassis, dark chocolate, new leather and a hint of smoke. On the palate it
delivers intense and concentrated flavors of black cherries, mocha and a touch
of spice. It is full bodied with gripping tannins, ample acidity and has a
lengthy silky finish.
An absolutely delicious wine, it sells for $58 a bottle.
The final
pour was the 2010 Syrah. The grapes for this wine come from three distinct one
acre blocks: High Block at 1400’ in elevation with south-southeast exposures,
Middle Block at 1200' with due south exposures and Low Block at 1100' facing
northwest. It is inky purple and
stains the glass when swirled. On the nose it has aromas of black fruits,
smoke, bacon fat. On
the palate it is medium bodied with ample acidity and a medium length finish. A
delicious wine but this is probably one of the most
expensive Syrahs with this type of profile that I have ever tasted, it sells
for $70 a
bottle.
The Napa Valley
is home to wineries that not only produce fabulous wines, the wineries
themselves are a work of art. Some reflect the history of the state as they are
built to reflect the California Missions, others are historic (over a hundred
years old) reflecting their founder’s old-world roots while others are extravagant
modern innovations. People come to the Napa Valley from all over the world to
view the natural beauty of the vineyard and experience the romance of wine and
art coming together. In essence, the Napa Valley is a blend of the natural beauty
of creation and the artwork of man.
The Founder
One such synthesis of wine and
art is DarioushWinery. Itwas
founded in 1997 by Iranian born, Darioush Khaledi. He grew up in Shiraz, one of Iran’s
prominent wine-growing regions and some theorize it may be the origin of the
Syrah/Shiraz grape. His father was a hobby wine maker
and so he grew up around wine.
Darioush was
formerly trained as a civil engineer and had a career in construction. He left
Iran in the late 1970’s and emigrated to Southern California where he was faced
with the challenge of starting a new career. Darioush and his brother-in-law
pooled their resources and purchased a failing grocery store in the city of Los
Angeles. Thirty years later they nowoperate 25
stores, with 6 operating under the “Top Valu Market” (KVmartco) name with a traditional supermarket format and they employ over
1,500 people.
The Architecture
When I first visited Darioush
Winery, shortly after I returned to the San Francisco Bay Area in the year
2000, the wine was being sold out of a temporary building while the foundation
for the winery was being laid. Inside the tasting room were sketches of a
Persian Palace that seemed too fantastic to be realized. But the Napa Valley
has proven itself to be where winemaking visionaries make their dreams come
true.
A few years later
Darioush Winery opened the doors to its visitor center, winery and tasting room
on August 16, 2004. The building took 5 years to build and it combines
materials, castings, and furnishings from the other side of the world. The
22,000 square foot monumental winery was the first in the United States to
combine architecture, design and Persian culture.
Ruins of Persepolis
This Persian palace pays
homage to Persepolis, the ceremonial capital of the Achaemenid
Empire (550–330 B.C.), located 43
miles northeast of the modern city of Shiraz in the Fars Province of
modern Iran. The winery was
designed by architects Ardeshir and Roshan Nozari of the Ardeshir
Nozari and Roshan architectural firm located in Santa Monica California.
As visitors approach
the winery they are greeted by 16 monumental 18-foot freestanding columns with
capital bulls. Richly textured travertine-stone cladding surrounds the entire
building. This yellow stone was quarried near the region of Persepolis and
exported to Turkey and Italy for cutting and tumbling before it reached the
Silverado Trail in Napa. Additional design features include pre-cast moldings,
furniture, fireplaces, ironwork, lighting, and cellars. The winery also
features six outdoor water fountains and one indoor rolling wall of water. Surrounding
the winery are estate vineyards as well as beautiful gardens.
The Wine
Darioush estate
vineyards consists of ninety-five acres located in the Napa Valley, the Oak
Knoll District and Mt. Veeder that are planted to Cabernet Sauvignon, Shiraz,
Merlot, Malbec, Petit Verdot, Chardonnay and Viognier.
While visiting I sampled the following wines:
The first pour was the 2011 Signature Chardonnay. The wine
is clear golden-straw in color with aromas of apples, pears, peaches and just
the faintest hint of butter. On the palate it is crisp with a medium body, it
is has a rounded mouth feel and is very well balanced with additional citrus
notes on a medium+ length finish, that has just a lingering whiff of butter. The
wine sells for $43 a bottle.
The second wine was the 2012 Signature Viognier – Oak Knoll
District, Napa Valley. The wine is clear straw yellow in appearance with subtle
notes of flowers, tropical fruits, bananas, and melon. On the palate it is
crisp with ample acidity, a medium body and a long finish. The wine is very
well balanced as some Viogniers from hotter regions can be overly floral and
heavy. The wine sells for $41 a bottle.
The next two wines were sampled side-by-side:
The third sample was the 2010 Signature Malbec – Napa Valley.
The wine is deep dark purple at the core to violet at the rim. On the nose it
has subtle notes of blackberries, blueberries and a hint of smoke. On the
palate it is very silky with a medium body, medium acidity but the fruit is very
intense and concentrated on entry that delivers a mouth full of blueberry pie. A
very delicious wine! The wine sells
for $60 a bottle.
The fourth wine was the 2009 Capataz Malbec. The grapes come
from 120+ year old vines in Tupungato region of Mendoza, Argentina. In 2006, Darioush
partnered with Aria Mehrabi and founded “Capataz” (which translates as
“vineyard captain”). The wine is similar in appearance to the Signature Malbec
as it is deep dark purple at the core to violet at the rim. On the nose this
wine is explosive with notes of blueberries, blackberries and a hint of pepper.
However, on the palate it is not quite as intense as the Signature Malbec. So,
I preferred the nose of the Capataz but the palate of the Signature Malbec.
Given a choice between the two I preferred this one as it sells for $48 a
bottle and it provides a better bang for the buck so I brought one home.
The fifth sample was the 2010 Merlot – Napa Valley. The
grapes come from Darioush Estate Vineyards in the Napa Valley, Oak Knoll
District and Mt. Veeder. This wine is a blend of 85%
Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc, and 5% Malbec. So,
while it is labeled “Merlot” it is really a Merlot dominant Bordeaux-style
blend. This wine is clear deep ruby at the core to red at the rim. On the nose
this wine delivers aromas of black currants, dark chocolate, cola and subtle
notes of sweet pipe tobacco. On the palate it is silky smooth with a hint of
fruit sweetness on entry, it is medium bodied with mouth-watering acidity and it
has a lingering vanilla finish. If you compare this wine with many other
Meritage blends in the valley this wine is competitively priced at $50 a
bottle.
The final two wines were sampled side-by-side:
The sixth sample was the 2009 Signature Cabernet Sauvignon –
Napa Valley. This wine is a blend of 78% Cabernet
Sauvignon, 10% Merlot, 7% Malbec, 5% Cabernet Franc. While it is labeled
“Cabernet” it is really a Cabernet Sauvignon dominant Bordeaux-style blend. The
grapes are from several Darioush Estate Vineyards
in Mt. Veeder, the Oak Knoll District, and the Napa Valley. This wine is clear
but very dark, almost black at the core, to purple at the rim. On the nose it
has aromas of cassis, blackberries, dark cherries followed by vanilla – a
classic Napa Valley profile. On the palate it is velvety with refined tannins
and full bodied with ample acidity and a lingering vanilla vanish. This wine
sells for $95 a bottle.
The seventh sample was the 2007 Signature Cabernet Sauvignon
– Napa Valley. This was a spectacular vintage so if you didn’t cellar any of
Darioush’s ’07 Cabs they did it for you, but it is going to cost you! This wine
is phenomenal with layered aromas of black currants, beef jerky, sweet pipe
tobacco, smoke, maple and a hint of vanilla. On the palate it is silky smooth,
full bodied with refined tannins and a medium+ length finish. This wine sells for $150 a bottle.
To see additional
pictures, check out Erik Wait’s Wine Country Photography at:
Overlooking St. Helena on the western hills of the Napa
Valley, the Culinary
Institute of America at Greystone is one of the valley’s
most historic and majestic estates. It is also home to one of the world’s most
unique campuses for culinary education,
the Wine Spectator Greystone Restaurant and the
Rudd Center for Professional Wine Studies.
The History of Greystone – From Bourn to the CIA
The CIA Greystone campus
is at the historic Greystone Cellars that was built in 1888. Since it’s
founding the Greystone Cellars has been home to a number of residents. The
castle-like solid native
stone edifice began as a business concept of William Bowers Bourn Jr. William’s
father had acquired a fortune from his shipping company that he co-owned with
Captain George Chase. His Empire Gold Mine was particularly profitable during
the California gold rush of the mid-1800s.
William Bourn
began his campaign to build Greystone by establishing a business partnership
with Everett Wise, who was also in his early 30s. Together they gathered
support to create a cooperative within the Napa County wine industry in order
to establish 1 million gallon winery and cellar. The vision was to free the
Napa Valley vintners from the San Francisco wine dealers who manipulated the
market. Without a large place to store their wine the winemakers were at the
mercy of the San Francisco wine dealers to get the wine from the winery to the
open market. The goal then was to establish a wine cellar from which the valley
could sell their wines rather than be beholden to the sellers in the city. William
achieved his goal with the help of Henry Pellet, president of the St. Helena
Vinicultural Club, who financially backed the effort with the help of his
associates.
They then hired
the San Francisco architectural firm of Percy and Hamilton to design Greystone
Cellars. The firm was established by Frederick F. Hamilton (b. 1851) and
George W. Percy (b. 1847) and both
architects had considerable experience working with Maine granite.[1]
The final plans
called for the use of cutting-edge materials and technology of that era, such
as the new Portland cement. The building is over 400 feet long, with walls 22
inches thick, and over 110,000 square feet of interior space. During the
construction, the cement was used as mortar and also poured over the iron
reinforcing rods built within the first and second floor elevations. The heavy
timber construction of the third floor provided structural support for not only
that floor’s cask, barrel and bottle aging room (which is now a special event
room) but also for the gravity-flow crushing area located on the floor above.
At the time
Greystone Cellars was established it was the largest winery in California and
it had a number of significant innovations. It was the first California winery
to be operated and illuminated by electricity. A boiler and gas generator
located in a mechanical room below the central front wing of the building
produced the electricity. The total cost for building the monumental winery was
$250,000, which was an extremely large amount of money in the late 19th century.
Sadly, as good as the construction was for the time, it was not sufficient to
maintain its integrity after the 1989 Loma Prieta earthquake and would have to
be retrofitted at a considerable cost to future owners.
Within a decade
of its completion, Greystone began its succession of property owners. In 1894
it was owned by Charles (Chuck) Carpy (d. August 1996) whose grandfather
came to California from Bordeaux, France, at the end of the Civil War. Chuck
Carpy also founded Freemark Abbey Winery in 1967, was a co-owner of Rutherford Hill
Winery, the Napa Valley Bank in 1982, directed the Napa Valley Wine
Library, was president of the Napa Valley Vintners Association and became the icon for the California Wine
Association. By late 1924, the California Wine Association had removed all of
the 200,000 gallons of wine stored at Greystone Cellars.
A bottle of Silver Oak Cellars Cabernet Sauvignon commemorating the life of Brother Timothy
A year later, the
Bisceglia brothers of San Jose purchased Greystone where they produced
sacramental wines until 1930. Following a three-year hiatus during the Prohibition,
the Bisceglias restored operations at Greystone in October 1933.
In 1945 the Christian
Brothers signed a lease agreement for the cellar and five years later they purchased
the estate. The Christian Brothers had grown grapes and made sacramental wine
in Benicia during Prohibition, but decided to expand the business with
commercial production of wine and brandy. The winemaker of the Christian
Brothers was Brother Timothy (b. 1910 - d. Nov. 30, 2004). Brother Timothy was born Anthony George
Diener in Elizabeth, New Jersey. He graduated from St. Mary’s College in Moraga
in 1929 and then taught science at Roman Catholic schools in the Bay Area and
Sacramento in the early 1930s. With the repeal of Prohibition in 1933 he transferred
to Mont La Salle in Napa in 1935 to become the wine chemist for the order’s
expanding wine operations.
Brother Timothy lived
a simple life with few possessions and he loved gardening, especially a fine
orchid collection. But he was also an avid collector of corkscrews,
most of which were given to him. His collection, one of the most impressive in
the world, is on permanent loan to The CIA at Greystone, and the inspiration
for the Greystone Cellars wine labels.
Brother Timothy FSC died at the age of 94 of heart failure at the De La Salle
Institute, a Christian Brothers novitiate in the hills above the Napa
Valley.
Decades after
purchasing the estate, the Christian Brothers was faced with declining market
shares and vineyard yields as well as the very costly prospect of seismically
retrofitting Greystone following the earthquake of 1989. Christian Brothers
winery was then sold to the Heublein Company of Canada in 1991. A year later,
Heublein sold Greystone to the Culinary Institute of America for $1.68 million.
In three short
years, opening in August 1995, the estate building had been retrofitted and
remodeled into the Culinary Institute of America at Greystone. Fortunately they were able to incorporate
the functional aspects of the retrofit into the design of the building.
Throughout the kitchens there are bright red pillars with Doric caps and unless
you were told that they were added for support of the building you might think
that they were part of the original decorative design of the room. Likewise, in
the stairwell there are large metal stars on the sides of the walls that look
purely decorative. Yet they were added to conceal the ends of the lateral metal
cross bars that were used to reinforce the structural integrity of the
building.
The Culinary Institute of America at Greystone
The CIA Greystone is a branch campus of The Culinary
Institute of America in Hyde Park, New York. It was founded in 1946 as an
independent, not-for-profit college offering associate and bachelor’s degrees
with majors in culinary arts, baking and pastry arts, and culinary science, as
well as certificate programs. The CIA offers courses for professionals and
enthusiasts, as well as consulting services in support of innovation for the
foodservice and hospitality industry. The college has campuses in Hyde Park,
NY; St. Helena, CA; San Antonio, TX; and Singapore.[2]
Teaching Kitchen
While visiting the campus I toured the
historic multi-level facility which was quite impressive. Located on the top
floor is the Teaching Kitchen which has an open-space floor model and it
is surrounded with granite, stone, tile, and wood. Cooking classes gather
around custom-designed suites, which employ a myriad of cooking methods and
technologies, from a traditionally crafted rotisserie to the advanced
technology of magnetic heat induction. But you won’t find any microwave ovens
here!
Baking classes
work on 16-foot flecked granite and solid oak work surfaces for pastry and
dough preparation. A stone hearth oven, convection ovens, and a battery of
massive mixers represent a sample of the array of equipment available to the
baking student. Baking students demonstrate their honed skills at The Bakery Café. Here visitors can
enjoy freshly baked pastries and breads along with coffee, espresso drinks, and
teas in a coffee-bar style setting.
Part of the
student-life experienceat the CIA
takes place in The Ecolab Theatre, a
125-seat amphitheater-style demonstration auditorium that rises through the
first two levels of the building. It is designed for cooking demonstrations,
lectures, food and wine tastings, and other special events. The auditorium
features a custom-designed 22-foot cooking center, large-screen video monitors,
and fixed tables for wine and food service at each seat.
Visitors to the
CIA can also attend cooking demonstrations that are offered daily to the public
at The De Baun Theatre. The 48-seat
demonstration kitchen provides Greystone visitors an opportunity to learn
cooking techniques oriented toward the home cook, while providing a glimpse into
the world of the professional chef.
Greystone is also
home to The Rudd Center for Professional
Wine Studies. Located in the historic Still House building, it serves as the
center for the CIA’s Professional Wine Studies Program. The Center features
sensory analysis classrooms with wireless keypad response systems, built-in
light boxes, and expectoration stations. The Rudd Center contains a pantry, a
4,000-bottle wine cave, a private dining room, and a hospitality terrace
overlooking heritage oaks and vineyards. Karen MacNeil, author of The Wine Bible (A MUST READ!), is the
creator and chairman of the center.[3]
The Wine Spectator Greystone
Restaurant
The Wine
Spectator Greystone Restaurant provides real-life, hands-on experience for
students in the associate degree program in culinary arts. Local, seasonal
ingredients are the inspiration for the cuisine and the herbs are picked from
the estate garden lining the walk-way in front of the estate.
The dining room
presents open cooking stations, giving diners full view of the chefs at work.
While visiting I had lunch and enjoyed a sumptuous three – course meal! I
thought the food was great, the serving staff was superb and the format for the
menu was a significant improvement from my previous visit. I had previously visited
about 10 years ago and the menu was à la carte.
During that visit the server was inattentive and by the time I ordered an
appetizer, main dish and a single glass of wine it cost me about $60. I left
hungry so I picked up a cheeseburger on my way home. I was pleasantly surprised
to see the new format of the menu and a massive improvement in the service during
my return visit.
Greystone Cellars Wines and Markham Vineyards
Since 1995, one
of Greystone’s neighbors, Markham Vineyards has been producing a small amount
of Greystone Cellars wines exclusively for the CIA. They are owned by the
Teralato Family Wines International and the wines are made under the
stewardship of winemaker Kimberlee Nicholls and President Bryan Del Bondio. They
produce Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon wines are economically
priced at about $11 per bottle. They are available at the restaurant, the Markham
Vineyards tasting room and are widely distributed.[4]
To
see more pictures of the Culinary Institute of America at Greystone, check out Erik Wait’s Wine Country
Photography at:
