Weighing in around two to three pounds each, Tomahawks are one of the most rewarding cuts out there, but they’re also intimidating. In preparation for our High Steaks dinner event this December, we thought we’d do a deep dive into this particular cut. In demystifying the Tomahawk, we hope it becomes your new steakhouse favorite—one you can enjoy at your own table.
What sets Coombsville apart from the rest of Napa both from a community and a terroir perspective?
As with most winemakers, Tina Mitchell’s interest in wine developed early, while she was attending the University of California, Davis, as a premed student. During her third year, a friend from her hometown of Ukiah, California, opened a winery, which introduced Tina to wine. After taking a class in enology and viticulture and working a harvest in Paso Robles at Estrella River Winery, Tina knew she had found her new career path.
After marrying in 1981, Tina moved to Napa, where she worked a harvest at Rutherford Hill Winery. After harvest, she finished her last quarter at U.C. Davis and earned her degree. She then worked at Louis Martini and Niebaum Coppola, where she was able to make wine alongside celebrated winemaker André Tchelistcheff. “I feel I was very fortunate to work so closely with such a legend,” she says. “André taught me the importance of being a hands-on winemaker.”
