If you haven’t heard of Quivira, a winery in the Dry Creek Valley of Sonoma, it’s about time you get to know them. They’ve long been in the forefront of sustainability and guardianship of the land. Tonight they’re hosting a seasonal farm-to-table dinner; much of the meal comes from the winery property. There’s a biodynamic garden, and it’s not just for the winery.
Quivira grows produce for several local restaurants. There’s also a chicken coop, beehives, and pigs. Plus there is a creek, Wine Creek, that runs through the property. Quivira has been committed to restoring the habitat for steelhead trout for years.
The wines are delicious and quite interesting. Have you ever heard of using acacia wood barrels? Or how about co-fermenting Grenache and Zin or Grenache and Petite Sirah? This is what you’ll find at Quivira. This is the first release of these 2 wines and they are floral and elegant and earthy too. A richness of textures and flavors. They also produce a crisp Sauvignon Blanc and a beautiful Mourvedre Viognier rose. The winemaker, Steven Canter likes to experiement and I have to say, I like the results. His newest case study is cofermenting Syrah and Grenache. I look forward to tasting that!
The wines were paired with fabulous dishes from Christopher Greenwald, who runs Bay Laurel Culinary.