THE WINE LIFE | What I am Drinking Now…Cedar Knoll | Dec 26, 2019 | By Stanley Browne | Original Article

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

Iconic Hour Podcast | Host Renee Layman Dee | Dec 18, 2019 | ORIGINAL LINK

“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.”

GVR Wagyu Bone Broth

Recipe by Florencia Palmaz

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

Asian Millennials are the Dream Market the Wine Industry has Been Waiting For

HONG KONG TATLER | By Sarah Heller, MW | Nov 1, 2019 | Original Article

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.

2019 Harvest Report | By Christian Palmaz

As of Oct 25, 2019

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.

Open source machine learning accelerates winemaking

Tech Target | By Johnny Yu | Jul 2, 2019 | Original Article

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.

Around the Fire: The Sunday Asado

By Florencia Palmaz | EXCERPT From At the Table & ARound the Fire | Jun 22, 2019

At home a Sunday is defined first by what’s being grilled, and second by what wine is being served. When we are all back in South America visiting friends and family, a Sunday afternoon can easily reach 25 people with first cousins, spouses and children alone. The afternoon begins with kids running amok outside, while a group of adults play cards or Buracco (a Latin American version of rummy cube) in front of the parrilla, keeping the Asador company. Another gaggle gathers like a conclave on the patio, having a drink, gossiping. Slowly the crowd begins to get hungry. A few bites of meat are passed to the crowd as teasers. Eventually everyone gathers at a long table, and the show begins. Wave after wave of delicious meats and salads arrive. The wine flows and the conversation rolls on with the sounds of deep belly laughter and a joyous roar from the table. Hearty applause is given to the Asador, and slowly the evening winds down.

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.

The Decolonization of Coombsville

The World of Fine Wine | By Roger Morris | Issue 64 2019

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.

Palmaz Winery: The Art and Science of Passion

Iconic Life | By Elyse Glickman | Apr 22, 2019 | Original Article

Napa Valley is known for idealic conditions. After all, even with climate change, it will forever be associated with its rolling terrain, mild year-‘round temperatures, and a home-grown wine and artisanal food scene with an international reputation. Some extremely fortunate couples and families have taken things even further, finding a way to live that dream for the long-term by setting down roots there for their retirement years, or perhaps, their second careers.

The Palmaz Chimichurri | Florencia Palmaz | Apr 20, 2019

Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.