We start day two of Cakebread’s American Harvest Workshop at Suscol Springs Vineyard ranch in south east Napa, where there are vineyards as far as the eye can see. I’ve never had breakfast in a vineyard and this one is a treat – a Mexican breakfast, huevos with red sauce and tortillas. Day one was a great introduction and I can’t wait to see what today brings. Mark McDowell, the chef from Hawaii, brought a gift with him – fresh strawberry papaya – yum! With full tummies we set off into the vineyards with Bruce Cakebread, who was at one time the head winemaker. He talks to us about Napa Valley – what makes it unique as a wine growing region, thanks to the soils and climate. Bruce Cakebread. Courtesy Cakebread Cellars Hard to believe this ranch was a cattle grazing pasture up until 2007 when the Cakebreads planted Cabernet…
