As the harvest of 2014 is coming to a close, it only seems appropriate to look back on all the fun that was had over the past couple of months. From our first Features Tasting and Harvest Camp, to wine club member pick-up parties, and of course our 2nd annual Wine and Swine in the Vines.
Our first ever features tasting allowed members to come into our estate barrel room and taste three different single clonal, small production wines straight from the barrel. Our Winemaker, Blair Fox, was on hand to talk to our members about the wines, the current harvest, and also to show them some wine going through the fermentation process.
For wine club members wanting an inside look at the Fess Parker Winery and the wine production process they were able to sign-up for Harvest Camp. Members met at Epiphany Cellars as they arrived into town on a Friday evening for a special family style farm to table dinner prepared by winery chef Barrett Crandall. Winery President Tim Snider and CEO Eli Parker sat down with members for dinner to share wine, food, stories, and to get ready for the busy day ahead.
Saturday morning started bright and early as wine club members were picked up from the Fess Parker Wine Country Inn by Tim and driven over to the Fess Parker Winery. Once there Winemaker Blair Fox was ready to put them to work. Members helped pick grapes, assisted our production team on the sorting table, racking, and performed punch-downs. After a hard morning’s work a Santa Maria style BBQ lunch was waiting for them on the veranda.
To end the Harvest Camp weekend members met back at the winery in the fireplace room and were treated to a delicious Italian meal from one of Santa Barbara’s premier restaurants, Ca’Dario. Enjoying wine and food next to a crackling fire members reminisced about the weekend’s events and the fun that was had.
Wine and Swine in the Vines
This year’s Wine and Swine in the Vines took place on one of the hottest days of the year, as it was well into the triple digits during the day. But the hot day made for a comfortable and beautiful evening.
Once again we had Jake Francis from the Valley Piggery come out and roast a pig that was raised here in the valley for us. The pig was slow-roasted over red oak wood for 12 hours, resulting in tender, juicy, delicious pork. The rest of the food was prepared by our winery chef and served family style.
While guests enjoyed the warm evening, wine, and food, we had the KBT Jazz trio there to serenade us and create the perfect atmosphere.
Ashley Parker-Snider and Winemaker Blair Fox were in attendance and shared some words about the family, happenings at the winery, and the 2014 harvest.
Epiphany Cellars Pickup Party
This past Saturday wine club members of Epiphany Cellars were able to pick up their new wine club shipments.
Along with getting their shipments members enjoyed wood-fired artisan pizzas from the winery chef. We were also thrilled to have Jonathan and Kevin from Sweet! Hollywood sampling their delicious hand-crafted chocolates.
The night would not be complete without some music to get the party really going, and luckily we had the Drive-In Romeos playing there Rock n’ Roll Rhythm style of music that had everyone dancing. Despite a little rain it was a great night.
We want to say thank you to everyone who came out to our events this year to help celebrate a great harvest, and a big thank you to all of our vendors who help make our events special.