Welcome to the first episode of a fun little series we call The Wine Stream. Although we are closed to visitors during the COVID-19 pandemic, we thought why not bring a little Palmaz to you. So grab a glass, uncork your favorite bottle of Palmaz, and join the conversation.
Founded in 1881 by Henry Hagen, a young entrepreneur who headed west in the 1850s amid the Gold Rush, Cedar Knoll Vineyard and Winery quickly established itself as notable, serving wine to San Francisco’s finest and even winning a silver medal for Hagen’s brandy in 1889 at the World’s Fair in Paris. The winery, one of Napa’s first, occupied the southern end of Napa along Mount George, on some 450 acres of hillside.
Grape: 83% Cabernet Sauvignon, 12% Merlot, 3% Petit Verdot, 2% Cabernet Franc
“Meet Christian Palmaz, CEO of Palmaz Vineyards in Napa Valley. We discuss the history of Palmaz Vineyards and innovation in the wine industry. Christian shares some insight into building Palmaz Vineyards as a family business with a family atmosphere, traveling to various wine destinations, his favorite bottle of wine and what it’s like being a part of their wine club.”
Making bone broth from naturally raised beef bones isn’t only delicious, it has great benefits as well. Bone broth contains amino acids essential for many aspects of health. Along with gut health, bone broth has a positive effect on our immune system, joint pain and swelling. It’s also a powerful antioxidant and is beneficial for body detoxification. With our sister property Genesee Valley Ranch’s 100% grass fed Wagyu cattle, the bones used to make broth are richer in omega-3 fatty acids, vitamin B, zinc, iron, potassium, phosphorus, beta carotene and CLA’s (conjugated linoleic acids which fight inflammation and help keep the pounds off).
Ingredients:
GVR Beef Bones
Yellow Onion
Celery
Carrots
Parsley
Peppercorns
Water
So often it’s assumed the appreciation of wine is a skill and pleasure that comes later in life, but Asian millennials are turning the notion on its head.
Looking back on 2019, I believe we will remember this vintage as the year of worry. Perhaps still in shock from the fires of 2017 and 2018, 2019 felt like it got off on the wrong foot. With bud break already about 1 week later than 2018, we were encouraged by April’s warming trend and significant sun exposure. Although the trend appeared to be transitioning smoothly into summer with soils drying out, May brought more than a week straight of significant soaking downpours, cold temperatures, and cloud cover. Check out the interactive weather chart below.
Using open source machine learning, Palmaz Vineyards developed a tool to automatically alert winemakers of environmental conditions. Soon, the data flowed like wine.
Christian Gastón Palmaz wanted to make winemaking smarter.
This scene is the quintessential Argentine Sunday afternoon, from casual family affair to large celebratory parties. The formula has been created by generations before us perfecting the menu and the social norms to set a stage on which a barbecue is not just a meal — it’s an Asado.
As the story goes, Louis M Martini was ready to hit the ground running the moment Prohibition ended in 1933. His plan was to produce quality California dry table wines, but he didn’t intend to make them in the hot San Joaquin Valley where he once produced bulk wines. Instead, he had his eye on Napa Valley—and, as it turned out, on a few other places as well.
