by Stacey HeuerAs Thanksgiving approaches, I find myself reflecting on all that I have to be thankful for, both personally and professionally. One of the standout moments this year has been the completion of and move into our brand-new, custom-built Napa facility. This isn’t just a warehouse; it’s a place that feels like home—a space we’ve meticulously crafted with love, dedication, and an unwavering commitment to an industry we are so proud to support. Creating this facility was truly a labor of love, but it wasn’t just about constructing a building. It was about giving our team members a voice and recognizing the value of everyone’s insights and experience. We involved our team in every step of the design, layout, and process flow, ensuring that the new space not only met but exceeded the needs of those who would be using it every day. The impact of so many people coming together to contribute their expertise has been profound. The outcome of this

By Chelsea Franchi Tablas Creek is well-versed in the meaning of partnership.  After all, in business and practice, we are a partnership ourselves.  This winery was built upon the personal and professional relationship of two esteemed families: the Perrin Family of Chateau de Beaucastel and the Haas Family of Vineyard Brands.  This initial partnership not only shaped our present approach to business but also serves as a guiding principle in nurturing future collaborations.  We take great pride in the work we put forth in the vineyard, the cellar, and the business, so any ancillary associations we forge have some high standards to live up to. Infinity Bottling in American Canyon In addition to taking pride in how we conduct ourselves with others, we prioritize sustainability and recognize the profound impact our actions have on the planet.  In 2022, we released our first wine packaged in the bag-in-box format.  This radical decision was driven by several fa

Napa Valley LGBTQ Pride Scheduled for the Month of June

Several events planned to celebrate Napa County’s LGBTQ community members and families May 18, 2021, Napa, CA – Napa Pride Month returns in June 2021, featuring a variety of events scheduled with proceeds to benefit local LGBTQ organizations. Napa Valley LGBTQ Pride offers events all month long including the Second Annual Pride Cruise Night on […]

by Steve Fredricks We find ourselves in the middle of a challenging time for our industry and our individual businesses. If we here at Turrentine Brokerage have learned anything in our 47 years, it’s that adaptation, evolution and change are constants. We pride ourselves on long-term focus, long-term relationships, and the big picture of our industry overall. We are confident our industry will continue to thrive. We arrived at this perspective with the help of some wisdom from the transcript of a 1959 speech our founder Dan Turrentine gave to a crowd at the University of California, Davis. Dan was the head of the California Wine Advisory board at the time, and the room was packed. He told them, “In the wine industry, a revolution is in process. While much has been accomplished, much remains to be done.” The recent accomplishments that he referred to included: the new adoption of wine styles, sterile filtration, improved bottling techniques, insulated stainless steel t

  Posted by Laura Ness of Spirited Magazine | Mar 31, 2020 | Packaging, Equipment, Wine, Production    You have to be just slightly natters to engage in a livelihood that can literally blow up on you—and yet, the sisterhood (and brotherhood) of bubbles runs deep. That’s probably why it’s considered the ne plus ultra of winemaking. There are many ways to sparkle a beverage, but méthode Champenoise is considered the highest form of sparkling art. It’s a process that’s been painstakingly perfected, by hand, over the centuries. It requires two entirely separate fermentations, the second of which occurs in the bottle, which is where the magic happens. Says Todd Graff, winemaker and general manager at Frank Family Vineyards in Napa Valley, “The secondary fermentation in the bottle is the trickiest part, because however many bottles you’re making, each is an individual fermentation.” Méthode Champenoise is time consuming, filled with repetitive tedium, complicated (often by many months o