It was a great day with the temperature in the 75F range. The food prepared by chef Nathan from our State Street Wine Bistro was outstanding.
After sampling some of Bruce’s barrel samples from the 2011 vintage, four different clones of Pinot Noir and enjoying chef Nathan’s Lunch, a small group ventured into the vineyard to look at the grapes and listen to Bruce explain why his wines are so good – it all begins in the vineyard.
Click images to enlarge:
This is great and thanks for the great share. I love the images and hope that their would be great fun.