11/02/2015 - Napa Valley Treasures: Napa Soap Comany, and Salute Sante

The Napa Valley is home to many entrepreneurs and artisans. This week Slow Living goes behind the scenes with two companies who have not only used Grapeseed Oil to created a range of fabulous products, but have done so with a great care for the environment.  Sheila and Gib of Napa Soap Company join us to tell of their adventure in grapeseed oil based soaps and Nanette and Valentin Humer, creators of Food and Vine Inc, and Salute Sante Grapeseed Oil, share their passion for their exquisite oils and flour.

 

 

 

Sheila and Gib Rockwood

Napa Soap Company

Napa Soap Company was founded by Napa Valley local Sheila Rockwood. Having grown up in the Napa Valley, Sheila wanted to create a product which utilized ingredients made in the Napa Valley. She also wanted to create a product which could truly work - one which others could enjoy and use. Sheila was also very conscious in creating a small business which she could manage in addition to raising her three sons - all under the age of 5. 
 

Combining her interest in the environment, aromatherapy and a prolific supply of lavender, Sheila discovered that soap offered a natural outlet for her talents. After researching the therapeutic benefits of a by-product of the local wine industry, cold-pressed grapeseed oil, Sheila decided to use this wonderful ingredient throughout her line. After nearly two years developing the right combination of essential oils and natural ingredients, Sheila started to sell her Napa Soap Company products to select accounts in the Napa Valley.

Napa Soap is hand made in very limited quantities less than 50 bars at a time.

Since they have 3 small children growing up in our community, a portion of their proceeds are donated to the Boys and Girls Clubs of St. Helena and Calistoga, a nonprofit organization committed to serving the needs of school aged children in the upper Napa Valley.

 

 

Nanette and Valentin Humer

Salute Sante

The pioneer in the introduction of grapeseed oil to the American market is indisputably Food & Vine, Inc. purveyors of Salute Santé! Grapeseed Oils. Embracing the toast of the two leading countries in production of wine and grapeseed oil, Salute and Santé! mean "to your health" in both French and Italian.

Combining the very highest quality grapeseed oil with award-winning packaging, Salute Santé! has quickly established itself as the leader in the creation and distribution of this healthiest-of-oils. A healthy alternative to all other oils, Salute Santé! Grapeseed Oil proves that food prepared in this pure, delicate oil can both taste good and be good for you.

 

Valentin Humer, founder and company president, has devoted the past 20 years to the mission of creating the highest quality grapeseed oil. An Austrian born, European-trained chef with extensive experience in the creation and preparation of healthy gourmet food, Valentin came to the United States after more than a decade of working with some of the finest restaurants throughout Europe. While in Manhattan, Valentin was introduced to grapeseed oil. He was amazed with the versatility, high smoke point and its health benefits and dedicated himself full-time to studying the attributes of grapeseed oil.

Valentin, now considered the foremost authority on grapeseed oil, and his wife, Nanette, have been building an industry, introducing grapeseed oil and its unique attributes and health benefits to people all over the world. Nanette's strong background in the retail industry as a visual merchandising director for some of the country's top retailers has played a key role in achieving award winning packaging design.

Valentin's vision to create an industry for grapeseed oil that contributes to people's health and well-being, and to make Salute Santé! Grapeseed Oil the healthy choice of every household, has come to fruition. In addition to producing the highest quality natural grapeseed oil, Food & Vine, Inc. has created five award winning flavored oils, each of which is infused with all natural, fresh herbs and spices: Basil, Lemon, Chili, Rosemary and Roasted Garlic.

Finally, Food & Vine, Inc. is the first to introduce 13 exceptional, limited-production Extra Virgin Cold Pressed grapeseed oils made from fresh grape seeds in the Napa Valley. Best as a finishing oil, you can now pare your culinary creation with your wine, taking the marriage of food and wine to a whole new level!

Salute Santé! Grapeseed Oil is now highly visible in the better stores in the retail marketplace as well as in the food service industry.  The company also actively pursues commercial manufacturers encouraging them to convert to heart-healthy Salute Santé! Grapeseed Oil. Food & Vine, Inc. encourages the development of other brand names in the market by supplying bulk product as well as extensive product knowledge education.  These brands are endowed with a neutral grapeseed oil "quality logo", a symbol of the highest quality grapeseed oil available. Salute Santé! Grapeseed Oil is the perfect oil for the health conscious gourmet.

Salute Santé!...to your health!

 

 

 

06/30/2014 - A Frenchman and an Austrian Bring a Healthy Change to America

Slow Living Radio celebrates the success of 2 gentlemen who are working to bring healthy change to America. The Frenchman, Chef Alain Braux, works to educate people on healthy eating, Paleo style, and fighting the GMO battle.  The Austrian, Valentin Humer and his wife, Nanette, work in a more practical way, creating Grapeseed Oil and Flour, both with marvelous health benefits.

Alain Braux

Peoples Pharmacy in Austin, TX
 Votre Santé – To Your Health

  

 

Chef Alain Braux is an award-winning chef (two gold and three silver medals) and award-winning food and health author. Chef Braux has worked in the food industry for more than 40 years. He is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Master Baker with the Retail Bakers of America. He earned a Bachelor of Science degree in Holistic Nutrition and is also a Macrobiotic Counselor.

Chef Braux currently lives in Austin, Texas, where he is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health.

Chef Braux started his training in France at Confiserie Pâtisserie Auer in Nice, France. He then decided to improve his skills at some of the highest-rated hotels, restaurants and pastry shops of Europe. He refined his trade at Grand Hôtel du Cap d’Antibes near Cannes, France; the Moulin de Mougins inMougins, France; the famous Lenôtre in Paris, France, and Pâtisserie Wittamer in Brussels, Belgium.

While in Paris, he was offered his first U.S. job at Dumas Pastry Shop in New York, New York. He then held the Executive Pastry Chef position in various companies such as Délices la Côte Basque in New York, New York; Lenôtre Paris Inc. in Houston, Texas; The French Hearth Bakery and Café in Sarasota, Florida, and Texas French Bread in Austin, Texas.

In 1988, Chef Braux opened his own business, Amandine French Bakery and Café, in Austin, Texas. Amandine Bakery was written about in numerous publications including the New York Times, Texas Monthly, the Austin American Statesman andthe Austin Chronicle, and won a few “Best of Austin” awards over its 10-year lifetime. Please check Google to see copies of these articles.

After closing Amandine, Chef Braux found a new home at the Barr Mansion for his elegant cakes and fine pastries. Chef Braux then became the Pastry and Baking instructor for the Culinary Academy of Austin. Currently, Chef Braux is the Executive Chef and Nutrition Therapist at People’s Pharmacy in Austin, Texas.

 

 

 

Nanette and Valentin Humer

Food and Vine Inc.
Salute Santé! Grapeseed Oil

Trained in his home country of Austria, European chef and hotelier Valentin Humer is the force behind Food & Vine Inc and the American grapeseed oil industry.

For the past 15 years, Humer and his wife, Nanette, have championed grapeseed oil, a versatile and ecologically sound product that is made from the seeds of grapes after wine is pressed. A healthy alternative to vegetable oils, grapeseed oil is high in antioxidants, low in saturated fat and has been known to improve cholesterol. In 2008, Humer earned Green certification for Food & Vine Inc. from Green America. As a by-product of the wine industry, there is no need for hybrid or genetically engineered crops, nor does it require new farmland, crops or water to produce grapeseed oil.

 

The Humer’s vision has come to fruition as they continue to forge an industry for the healthy, unique product. In addition to producing the highest quality natural grapeseed oil, Food & Vine, Inc. has created five award-winning flavored oils, each of which is infused with all-natural, fresh herbs and spices: Basil, Lemon, Chili, Rosemary and Roasted Garlic. The company has also launched single varietal oils and a new gluten free flour made from the crushed seeds.

To hear more interviews with Valentin Humer, click here..

And for a full story on the company click here.

 

And an interesting research article on Grapeseed Flour!  Click here.

 

11/4 - Twenty Years of One Market Restaurant - A Celebration with Chef Mark Dommen and his Food and Wine Friends.

Slow Living Radio celebrates the 20th anniversary of One Market Restaurant in San Francisco with Chef Mark Dommen.  He brings with him two guests who have become a part of the One Market family with their food and wine.  Valentin Humer creates a range of Grapeseed Oils that Mark incorporates throughout the menu, and Jamey Whetstone is the founder and winemaker at Whetstone Wine Cellars who are proud to be showcased on the restaurant wine list.  Sit back and be inspired by these very entertaining guests.

Mark Dommen (centre) with Valentin Humer (left) and Jamey Whetstone
 

 

Mark Dommen,

Chef/Partner
One Market Restaurant, San Francisco

Chef/Partner Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a 3 ½ star review from San Francisco Chronicle critic Michael Bauer,  Dommen was named a 2007 StarChefs.com “Rising Star,” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.

Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus. “I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”

Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbecued beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.

 

 

 Jamey Whetstone

Winemaker/Proprietor

Whetstone Wine Cellars

  

Award-winning Napa Valley winemaker Jamey Whetstone crafts outrageous wines and quests.   Jamey grew up in the deep, deep Southeast. Before his restaurant career could grind all the sweet edge off life—like surfing and, well, living—Jamey quit and turned his enthusiasm for wine into a life where working and passionate edge are one in the same. From the bottom rung as a “cellar rat” at Turley Wine Cellars, Jamey quickly found his footing in the wine world. He became assistant winemaker at Turley, worked at one of Burgundy’s leading wine houses, Domaine Dujac, planted 30 acres of hillside vineyard, learned Spanish, became a pilot, founded Whetstone Wine Cellars and Whetstone Consulting, and co-founded Manifesto! Wines. His wines have been praised by the likes of Eric Asimov from The New York Times, Food & Wine, Wine Spectator and acclaimed critic Stephen Tanzer.

Jamey’s journey of winemaking is a perfect blend of insider and outsider, connecting with many of the world’s wine greats and top chefs, garnering critical praise.  All along the way, he’s never lost his connection to the down-home, man-of-the-people values he learned in the South.

Though he might not look the part, beneath Jamey Whetstone’s sun-bleached curls and laid-back exterior beats the heart of a serious winemaker. A surfer and native of Charleston, South Carolina, he developed his palate eating all manner of homegrown, home-caught, and home-cooked Southern food.  Working in some of the city’s best restaurants, he also learned to love wine. Today, he makes excellent Pinot Noir, Syrah, Viognier, and Chardonnay under his own Whetstone label, as well as some very affordable blends under his Manifesto! label. And while he still surfs on both coasts as often as he can, it’s his wine that’s now making waves.

 

 

 

Whole Foods recently featured Manifesto!’s Sauvignon Blanc as one of its Top 10 wines. Asimov spun Jamey’s Manifesto! label slogan as “Simple Wine in a Complex World” in May 2009 for his column “The Pour.” NBC’s Today premiered Manifesto! as a 2009 Holiday Wine to buy. Jamey has also recently been featured in Wine & Spirits and Food & Wine, which also launched their iPad app highlighting Jamey as their star winemaker.

 

 

Valentin Humer

Food and Vine Inc.
Salute Santé! Grapeseed Oil

Trained in his home country of Austria, European chef and hotelier Valentin Humer is the force behind Food & Vine Inc. and the American grapeseed oil industry. For the past 15 years, Humer has championed grapeseed oil, a versatile and ecologically sound product that is made from the seeds of grapes after wine is pressed. A healthy alternative to vegetable oils, grapeseed oil is high in antioxidants, low in saturated fat and has been known to improve cholesterol. In 2008, Humer earned Green certification for Food & Vine Inc. from Green America. As a by-product of the wine industry, there is no need for hybrid or genetically engineered crops, nor does it require new farmland, crops or water to produce grapeseed oil.

Humer’s vision has come to fruition as he continues to forge an industry for the healthy, unique product. In addition to producing the highest quality natural grapeseed oil, Food & Vine, Inc. has created five award-winning flavored oils, each of which is infused with all-natural, fresh herbs and spices: Basil, Lemon, Chili, Rosemary and Roasted Garlic. The company has also recently introduced two more limited-production oils, Extra Virgin Cold Pressed Unfiltered and Chardonnay grapeseed oils.

To hear more interviews with Valentin Humer, click here.

 

 

 

 

 

 

07/29 - Grapeseed Flour - A New Product from the Vine!

Nannette and Valentin Humer

Food and Vine, Salute Sante!

Salute Santé!® Introduces Line of Varietal Grapeseed Flours

  

Food & Vine™, Inc. have now added a line of Salute Santé! Varietal Grapeseed Flours, available in Merlot & Chardonnay, to their top-quality line of Salute Santé! products all made in Napa, California, USA.

The industry’s top purveyor of grapeseed oil, Food & Vine is recognized for their high quality grapeseed oil line, ranging from Salute Santé! Extra Virgin Cold Pressed oils to Salute Santé! infused oils to their original award winning grapeseed oil.   Salute Santé! literally means “To your health” in French & Italian and now, Food & Vine, Inc. offers two delicious options for baking with their Salute Santé! Varietal Grapeseed Flour, available in Merlot & Chardonnay!

Salute Santé! Grapeseed Flours are rich in anti-oxidants, calcium & potassium, high in dietary fiber, and are GLUTEN & SODIUM free. These multi-purpose flours are perfect for sweet, as well as savory baked goods, including fruit breads, muffins, bars, granolas, grain breads, focaccia, pizza and home-made pasta! Or sprinkle over yogurt!  

On further exploration and experimentation, Slow Living Chef, Sally James, found the flour terrific for thickening pan juices when sautéing or stirfrying, inplace of cornstarch, and for coating chicken and fish before cooking.  Mixed through burgers, the flour adds a great texrure, not to mention greatly improving the fatty acid profile and nutritional content.

Easy to incorporate into every day recipes, grapeseed flour offers multiple flavor & potential health benefits.  Explains Food & Vine, Inc. co-owner Nanette Humer, “You simply add 1 TBSP of grapeseed flour per 1 cup of flour or substitute 10-30% in your favorite recipe. This adds a nuttiness & crispy texture to your favorite baking recipes.”

Sofi Awards at Fancy Food

Salut Sante! Extra Virgin Cold Pressed Syrah Grapeseed Oil was a Finalist for Outstanding Oil for the 2013 sofi Awards at the New York Fancy Food Show - out of 1885 products submitted.  Star Chef Michael Chiarello says - "The extra virgin cold pressed grapeseed oil is the best artisanal product I have seen in 25 years in the Napa Valley!" Now you can really pair your grapeseed oil creations with your wine!

Food & Vine has perfected a unique method of cold pressing California grape utilizing their special grape seed press at their headquarters in Napa Valley. They now offer eleven different cold-pressed grapeseed varietals: Cabernet Sauvignon, Chardonnay, Merlot, Syrah, Riesling, Zinfandel, Chenin Blanc, Viognier, Sangiovese, French Colombard, and Sauvignon Blanc.

Seeds are carefully collected from the premium vineyards of Northern California and gently cold pressed in Napa using state of the art technology. Food & Vine, Inc. Founder Valentin Humer explains, “Our stainless steel press gently expresses the oil without heat or oxygen. This process, which we developed especially for grapeseeds, allows the oil to flow at temperatures that are consistent with the temperatures grapes experience in nature - no more, no less.  By not refining out the biologically active substances within the grapeseeds, Salute Santé! creates the most nutritious and superior grapeseed oil possible.

These cold pressed varietal oils offer a smooth, buttery feel; a nutty, yet fruity taste, reminiscent of each individual varietal’s characteristics; aromas of fresh crushed grapes; and a beautiful golden-green color. Best used as finishing oils, these varietals quickly elevate a dish as they are drizzled on seafood, salads, cheeses, or simply used as gourmet dipping oils for bread or artisanal crackers.

Eli Colvin

The Model Bakery



Sarah and Eli at Model Bakery Oxbow, Napa

Eli Colvin has been working with Valentin Humer to incorporate their Grapeseed Flour into several of Model Bakery Breads.  One is rEVOLUTION Bread, the backbone of what he is doing with the grapeseed and whole grain bread he makes. Available at Greenstring farm in Petaluma using only locally sourced ingredients - a platform to create a dialogue and raise awareness about industrial food production.

About Model Bakery

For approximately 90 years, The Model Bakery has been part of the Napa Valley culinary scene, providing discerning and hungry residents and valley visitors the best breads, pastries and coffee house at the original location on Main Street in St. Helena. Karen Mitchell, once a successful caterer in the Napa Valley, has been the proprietor of The Model Bakery for nearly 30 years. Today’s Model Bakery specializes in artisan breads made with organic stone ground flours and the highest quality ingredients as well as a complete range of pastry products. Karen's daughter, Sarah, works with her mother as managing partner of the bakery and both are dedicated to authentic, artisan baking traditions.

In January 2008, The Model Bakery opened its second location in the Oxbow Public Market, incorporating state-of-the-art equipment and ovens to continue to create their world-class breads and baked goods. Both locations also offer delicious, daily breakfast and lunch specials for dining in or take out. In addition, the Napa Oxbow location also offers a "late bake" - an afternoon bake of signature breads for consumer purchase, and as a service for the region's best restaurants. 

Known for their artisanal products, The Model Bakery sets the standard for such items as the English muffin (featured on Food Network), chocolate “rad” cookies, cinnamon morning buns, gargantuan luncheon pizzas and distinctive sandwich combinations. With more than 17 varieties of breads in their daily baked repertoire, The Model Bakery offers the most complete menu of options for consumers and commercial operations to be found in the North Bay.

OLD WORLD ARTISAN MEETS HIGH TECH

The original Model Bakery in St. Helena boasts two vintage and nearly century-old ovens, where they are heated by hand several times a day to complete the baking cycles. These brick ovens were built by Italian masons in the early 1920s, and are works of art in themselves. Each oven is hand fired, where the internal temperature can reach 600 degrees, cooling down several hundred degrees as the hours elapse, ideal for baking a variety of items from pastries, to pies, cookies, and breads. Although beautiful, the Model Bakery was limited by the natural cooling cycle of these historic ovens, and without complete temperature control, their ability to keep pace with demand was impossible. The new facility at Oxbow Public Market complements the original St. Helena shop by providing ultra modern, state-of-the-art ovens that excel at producing quality breads of all shapes, sizes and varieties.

THE LATE BAKE!

 The state-of-the-art ovens at the Napa Oxbow location also offer the ability to produce a "late bake" at 3:00 PM, resulting in the absolute freshest bread available to North Bay restaurants for their evening diners. Prior to that, the option for most area restaurants was product that was baked in the early morning hours, often around 2:00 AM. By the time the bread reached a diner with an 8:00 PM reservation, the bread was nearly day-old. The late bake at Model has changed that scenario for many of Wine Country's most celebrated restaurants.

12/06/11 - Grapeseed Oil and Grüner Veltliner - Two Napa Success Stories

Slow Living Radio explores... One story, an Austrian chef marries an American and starts an award-winning Grapeseed Oil Company - a first for Napa, using the seeds left over from the winemaking process.  The other, a gent of Austrian heritage who decides to bring a taste of his homeland to Napa and makes the Valley's first Grüner Veltliner, then wins a gold in Vienna!


Napa is a melting pot of cultures in wine and food, but one doesn't often think of Austria.  However, our guests this evening have made a significant impact to the valley in their own unique ways. Their stories are inspiring!  

Nanette and Valentin Humer

Nanette & Valentin Humer

Founders, Food & Vine™, Inc., and Salute Santé Grapeseed Oil 



Having introduced grapeseed oil to the American market in 1995, Food & Vine, Inc., makers of Salute Santé, has remained the leader in the industry and the primary innovator in the brand.

Five exquisitely flavored oils, including roasted garlic, basil, chili, rosemary and lemon, plus the original grapeseed oil and the newly introduced extra virgin cold pressed grapeseed oil make up the skus for the line.

Grapeseed oil’s inherent culinary qualities, such as high smoke point, neutral flavor profile, emulsification properties, and visual clarity, make it an invaluable addition to the kitchen and dining table of fine cooks gourmands alike

The company’s high quality products are matched only by its environmental responsibility. Co-op America Business Network has certified Salute Santé as a green company that seeks out environmentally friendly methods wherever possible, as evidenced by their production methods, recycling programs and the grapeseeds themselves.  Food & Vine is certified by the Non-GMO Project as a GMO-free company.

Food & Vine, Inc., is located at 68 Coombs Street, Suite I-2, in Napa, CA  94559. More information is available by calling (707) 251-3900 or visiting the website at www.grapeseedoil.com.

About Salut Grapeseed Oil

It’s Delicious!

Salute Santé! Grapeseed Oil has long been the secret of gourmet chefs who love its light and nutty, yet neutral flavor. It has the unique ability to enhance the flavors of ingredients instead of overpowering them and leaves no greasy aftertaste! It makes savory marinades and salad dressings that will not cloud when chilled, so you can use them right out of the refrigerator. The high smoke point (485 F) makes it ideal for hot food preparation which means you can sauté, fry or bake without any smoking, splattering or burning. The excellent emulsification properties make it ideal for whipping mayonnaise and creamy dressings that will not separate when chilled. The Salute Santé! Infused Grapeseed Oils shine with delicious fresh flavors, making them ideal as a liquid spice in all your cooking or as a simple and delicious dip for bread in place of butter or margarine.

 

It’s Ecological!

Salute Santé! Grapeseed Oil is an ecologically sound product that is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops, nor does it require new farmland, crops or water to produce.

It’s Healthy!

Salute Santé! means “to your health” in Italian and French. Grapeseed oil is high in vitamin E and is 76% essential  fatty acid, linoleic acid (also known as Omega 6). It is low in saturated fat, contains natural chlorophyll and valuable antioxidants (known as  proanthocyninidins). Studies have shown a unique ability that may significantly raise HDL cholesterol (the "good" cholesterol), lower LDL cholesterol (the "bad" cholesterol) and triglycerides; the effect of which may lower your risk of cardiovascular disease and impotency, something that no other food product has been known to do! It contains no cholesterol, no sodium and no preservatives such as TBHQ or BHT. It is not hydrogenated and contains no solvents, no trans-fatty acids or free fatty acids.

 

It’s Guaranteed!

Salute Santé! Grapeseed Oil is 100% natural Italian grapeseed oil. We sign off with our quality logo on every new batch of grapeseed oil which assures you the freshest and best quality grapeseed oil available. We guarantee a two year shelf life in our special dark glass bottle which filters out ultra violet light, unlike commonly used clear glass or plastic bottles.

For more information on our guarantee, visit the About Our Guarantee page.

   

It’s Kosher!

Salute Santé! Grapeseed Oil is certified Kosher by Rabbi Abraham Hochwald, Regional Rabbi for the Northern Rhine. 

Rudy Von Strasser

Owner and Winemaker

Von Strasser Winery

The Von Strasser Story

Rudy Von Strasser

With a family connection to Eric de Rothschild, Rudy wrote a letter asking to do an internship at Chateau Lafite-Rothschild. Each year the Chateau had been hiring an intern from the French winemaking program at Montpellier. Thinking that two minds are better than one, Mr. Rothschild invited Rudy to work for the 1985 harvest as their first American intern. (The result was so successful, that each year since the Chateau has chosen a new Davis graduate to work as an intern at the winery.) Rudy returned to Napa Valley in the spring of 1986 and was hired as the enologist at Trefethen Winery and Vineyards. In 1988, he became the assistant winemaker in charge of production at Newton Vineyards in St. Helena.

Shortly after their marriage in 1989, Rudy and Rita von Strasser set out looking for a vineyard property to make their home. Having already developed a deep passion and talent for producing Cabernet Sauvignon, Rudy was committed that the property must be in a microclimate blessed with the ability to grow and produce the finest red wines in Napa Valley; wines worthy to carry the von Strasser family name. Serendipitously, the old Roddis Estate Winery on Diamond Mountain had just been put on the market, and in the spring of 1990, the von Strasser label was born.

The history of the property reads like a who’s who of early California Cabernet History. After being denied a permit to turn his estate into a golf course, William Bounsall decided to subdivide his property, and in 1968 sold 1/3 of his property to Albert Brounstein. Canadian born, Al pioneered the modern decade of winemaking in this AVA by planting Cabernet Sauvignon in three distinct vineyard sites and bottling each separately under the name Diamond Creek Vineyards. The next year, 1969, Bounsall himself decided to get into the grape business and planted 2 acres to Cabernet Sauvignon with bud-wood from the famous Martha’s Vineyard. In 1978, Bill Roddis bought the Bounsall ranch and started Roddis Cellars. The wines were made by Andre Tcheistcheff, and in their days where considered by many to be the biggest wines made in the Napa Valley. In 1985, the winery was sold to the Gilby family (British gin), who used it as a corporate retreat. The vineyards, now totaling about 7 acres, were leased to Pine Ridge Winery, who bottled the grapes separately as their “Diamond Mountain” Cabernet Sauvignon. 

In 1990, Rudy and Rita von Strasser bought the property and began the fulfilling task of renovating and modernizing the estate and the vineyards to make the property one of the gems of Diamond Mountain.

The building that houses the winery is an historic barn that was built in the late 1880’s. Through careful planning it has been remodeled into a modern winemaking facility while retaining its working-ranch charm. To take full advantage of the hillside location and to better control the variables of winemaking, the von Strassers added caves to their property. Dug into the virgin hills, these caves retain an ideal climate for barrel aging, and average temperature of 55 degrees and an average humidity of 80%.

The Judgement of Vienna

California’s First Grüner Veltliner Producer Wins Gold Medal In Vienna, Austria



Rudy and his team celebrate!



In 2005, Rudy von Strasser, owner/winemaker of Napa Valley’s von Strasser Winery took an enological leap-of-faith and pioneered the planting of the famous Austrian white-wine grape called Grüner Veltliner in California. Although his customers immediately raved about the quality of this new wine, Rudy wanted to see how it ranked against the top wines of Austria. So last year, he sent a sample to the prestigious AWC Vienna wine tasting (which bills itself as the largest official wine competition in the world), and won a silver medal. Not content with merely good, this year Rudy sent his newest 2010 vintage to this Austrian blind tasting: the result was a GOLD MEDAL. Rudy von Strasser is a first generation American citizen; his mother is from Hungary and his father is an Austria.

In 2005 Rudy identified a small one-acre section of his Estate vineyard which he felt would be ideal for experimenting with the Austrian white grape. His total yield is extremely small; roughly 250 cases per year. Other than a few selected restaurants and retail locations, the wine is sold only at the winery.

For further information, call 707-942-0930 or visit http://www.vonstrasser.com

Winery Blog - http://www.vonstrasser.com/index.cfm?method=blog.bloglist