Archive for the ‘Top Pick’ Category


Virginia Marie Lambrix has stellar wine making bona fides (U.C. Davis, Lynmar, DeLoach) and it shows, in her elegant, yet reasonably priced ($20-45) wines. This sophistication with a nod to the mysteries of the natural world that conspire to create such an ethereal beverage are reflected in the tasting room. The tasting counter is housed in half of a spacious renovated barn style room filled with natural light. The back section gives way to charcoal colored walls, dark wood, fireplace and  a feminine take on leather club chairs. As someone who never would have been invited into the always alluring British men’s clubs of a century ago, I couldn’t help but wonder if perhaps, Ms. Lambrix, who has managed to excel in the “men’s club” of wine, made this “club” for the ladies.


A porcelain phrenology head emblazoned with butterflies, antique chemistry bottles and scented candles bearing the detailed, evocative etchings that grace every well-crafted bottle of wine peek out from mantle and shelf. In fact, the various label designs are so beautiful, one would be tempted to take a couple bottles home for the stunning visuals alone. Luckily, what’s inside matches, if not bests, its packaging. Every wine, from the Gewürtztraminer to the multiple expressions of Pinot Noir are excellent. Two particular standouts were the 2010 Boudreaux Vineyard Pinot Noir ($45)  full of tart red fruits, spice and rubber with a zingy acidity that does nothing to take away from the full, voluptuous mouthfeel, this is, in a strange way, a pinot that drinks like a Montrachet.


The real revelation was the 2011 Late Late Harvest Desert Wine ($30.) More often than not I find desert wines to be a bit of a mediocre afterthought, even at some of my favorite wineries. This was an exception, however. The honeysuckle and orange blossom nose leave you wondering whether you want to drink or dab it behind your ears (my advice, do both!) The nectarine and cream honey is balanced beautifully by a vivid acidity and a wet quartz gravitas on the back. This wine demands a hard cheese and Marcona almonds, and who am I to deny it?


The property is just as pedigreed as its current namesake. It was formerly Belvedere and most recently, C. Donatiello. But Ms. Lambrix has made it into something that amplifies her refined aesthetic.


The gardens and picnic area continue the exacting attention to detail and design. The interplay of mosses and stone, water and reeds. This is a spot created to envelope you in something quiet and magical, and that it does.

RATINGS 1-10 (1 = Give it a miss. 10= Move heaven and earth to make this a part of your journey!)



V.M.L. Winery
4035 Westside Road
Healdsburg, CA. 95448
Phone: 707-431-4404
Fax: 707-431-4402
Open 11-5 Daily
Wine Flights $10 (waived with wine purchase)
Cheese and Wine Pairing $25 ($10 waived with wine purchase)

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I had the good fortune to come across Made Local Marketplace on a morning stroll in Santa Rosa. I was drawn in by a mannequin bedecked in hula hoops (who hasn’t had THAT experience once or twice? I’m hearing the voice of Stefon in my head…”There were plushies, mwarfs…) No, it wasn’t “New York’s Hottest Club.” but it was an eclectic collection of local handmade gifts, jewelry, books, clothing, food and beauty items.


I’ve found over the years that the more wine country becomes a brand, the harder it is to find the places that made it a brand in the first place.

IMG_2566That’s what I loved about Made Local Marketplace. Every lovingly crafted item is made by an honest-to-God local artisan, their shop display has a photo and bio attached and none of it is mass produced junk.


I was lucky enough to chat with one of the jewelry makers, Laura Lee Brazier, who was doing a co-op cashier shift over a smooth cup of Bella Rosa Coffee (the locally roasted brew.) She moved here from Michigan recently and immediately found a community in the artists at Made Local that wouldn’t have been possible if she’d stayed exclusively on Etsy.IMG_2548

Interestingly enough, of all the beautiful jewelry on display, the one pair of earrings that kept drawing me back (and eventually ended up on my head) were a pair of hers, a random occurrence since she didn’t have her bio card on display.


Made Local is attempting something bold. Not only building an entire retail business out of small creators, but in a location a bit off the main square and without any mass market boutique filler. The back of the store is a gallery space that features exhibits by, you guessed it, local artists.


Is it so wrong that in my wildest dreams I’m half as cool as bird girl?

With so many unique micro-shops in one  it was tough to choose favorites, but in addition to the earrings, and the coffee, I am now completely addicted to Three Sisters Apothecary soaps.IMG_2546

Not only do they have a great look, hand cut and striated like colored marble, but many of the scents are an instant olfactory  trip back to God’s Country when I’m far away.  The Gravenstein Apple Clove is August harvest season in Sebastapol and the Eucalyptus Peppermint is like that first whiff of a Dutton-Goldfield McDougall Vineyard pinot, all cool north coast breezes and elegance.


The Perk’s Pollinators Citrus Cooks Balm is not only yummy smelling but ingenious as well. The beeswax keeps your hands moisturized through food preparation and the attendant continuous washing. (My uncle is a beekeeper and I have found that beeswax is the only moisturizing ingredient with real staying power. Keep it up bees! Don’t disappear on us!) The citrus aroma helps tackle kitchen odors on your hands, but isn’t so strong that it adds off flavors or scents to your food. They also do one for gardeners, different scent, same idea.


For the Anna Karenina or Huggy Bear fan in your life, either way, fab-u-lous!

Made Local Marketplace is a real gem, the kind of place you can get lost for far longer than you expected (so plug that meter!)


It’s an always changing cornucopia, and a beautiful example of the true Sonoma spirit of creativity and community. I hope you’ll give it a visit when you’re in Santa Rosa.


Made Local Marketplace
531 5th Street
Santa Rosa, Ca 
(on 5th between Mendocino and the mall)
M-F 9am-6pm, Sat. 11-5

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All due respect to the “Life is a Cabernet” apron, the stand up wooden wine holder shaped like an elderly British butler,  the 22nd century gadget that promises to, through the power of air, gravity and space aged polymers, transform your Two-buck-Chuck into Romaneé-Conti with one pour down its magical spout…

Sorry Jeeves, not this year

But, these are not items that hardcore wine lovers actually use. I’m going to break it to you here, because your dear nephew in Portland is too much of a mensch to do it himself.

“Fine.” I hear you huffily saying, “I’ll sign him up for a wine club. I’ll get him a bottle of something.”

You can do that, I won’t stop you, they won’t complain, but, in the inimitable words of Heavy D. “Now that we’ve found love what are we gonna do with it?” They probably have wine they love, a few even. Maybe even in their house, on a rack, in something with a refrigeration element, even stashed under the bathroom sink (okay, that last one is probably just me.) But now they need to open, chill, decant, serve, store and take their inamorata out for a night on the town in style.

9 of the 10. #10 was in the freezer.

9 of the 10. #1 was in the freezer.

I’m here to help. Here are the Top 10 Gifts For Wine Lovers that they’ll actually use. This isn’t a sponsored post, or a PR shout out. These are the 10 things that I, as a frequent and semi-pro imbiber use on a weekly, if not daily basis, and I can vouch for each and every one (photo of my slightly worse for the wear collection above.)



Vacu Vin Rapid Ice Wine Chiller – Perfect for chilling a bottle quickly, also absolutely brilliant for picnics, outdoor concerts, BYOB restaurants or anywhere you might want to keep a white cold (or a red from getting too warm.) Please note, these freezer chilled sleeves are usually too snug for champagne and some larger pinot-style bottles.


Foil cutter – These babies are made to remove the foil wrap that covers the cork from the top of a wine bottle. I’ve seen fancy schmasy ones that go for 30 bucks or more, but my cheap-o $4 deal from Sur La Table has served me well for years. This isn’t an item where it’s necessary to splurge.


Screwpull Table corkscrew – I have to thank my mum for turning me on to these corkscrews at a young age (Sonomaists aren’t born, they’re made ;-)) Neither of us has the “corkscrew gene.” I am in awe of people who have mastered those sommelier jack knife style jobs, and even more so by the kitchen counter commitment of people who invest in massive “rabbit style” lever machines. I prefer to keep it simple and accept my inability to keep from shredding corks with anything but this. It lines up your screw, creates its own leverage, gets corks out in one piece, runs about 20 bucks, and, best of all, it gets the wine into your glass in a timely and un-corky manner. You might not be cool, but you won’t be thirsty either.

Aerating wine funnel – People can debate how much any aerating gadget really helps. I’m an agnostic on the topic myself, I find a few violent swirls once your vino is in the decanter and then some time on the counter is as good as anything else. The reason I like this funnel is it gets your wine into the decanter in one piece (a funnel is a lot easier to aim for than the decanter mouth.) And the removable filter insures no stray bits of cork or globs of sediment make it into the final sip. Another bonus, if you’re having a fruit fly day, just slip the filter over the top of the decanter while it aerates, keeping your wine protein free!


A decanter with a medium bottom – Most wine pros will tell you that you can decant wine in almost anything that allows the wine to oxygenate, so it opens up and gains complexity, and something clear so you can have a peek as you pour (more of a big deal with older wines where you’re on the lookout for sediment.) This is true, so you don’t have to get hung up on the “right” decanter (glasses are another story. More on that next…) The reason I like a decanter with a medium bottom for everyday drinking is that it’s easier to maneuver. Mine is a trusty number from Williams-Sonoma but there are a ton out there in every price range. This is an elegant gift that’s hard to mess up, consider it the “scented candle” of wine gifts.

Montrachet glasses – I know what you’re saying, “But she doesn’t even drink Montrachet. She likes, ya know, regular stuff, like chardonnay.” You’re in luck. Montrachet glasses ARE chardonnay glasses. But, unlike the typical slimmer bowled chardonnay glass, Montrachet glasses are rounder, and truly enhance the nose and the entire expression and experience of the chardonnay grape from wherever it hails (even Montrachet) I like the Riedel Vinum series, but they DO require hand washing, so take that into consideration before gifting or grabbing for yourself. If you aren’t daunted by hand washing, read on…


Wine glass cleaning brush – I like these little foam dealies for a couple reasons. One, they’re very soft  and flexible so they won’t scratch your glasses and two, because it’s far too easy to transmit strong odors into your wine glass and mar your experience using an all-purpose kitchen brush or sponge. Having a dedicated wine glass cleaning brush guarantees you’re not scrubbing out your cabernet glasses with the detritus of last night’s French onion soup.

Decanter drying stand – This is another one like the foil cutter where you don’t have to go on a crazy splurge, but you can if you want to. A drying stand is, in it’s simplest form, a rubber tipped stake with a weighted bottom that seems like it would send your precious decanter crashing to the ground, but it doesn’t. It gets it dry after you’ve washed it, preferably with water and a bit of salt, no detergent (those off-odors again.) That’s all I have to say about that.


Champagne stopper – There’s a few wine items where you can go as cheap or expensive as you like. This is one where you should go top end. I’ve tried some of the cheap-o champagne stoppers before, and they’re okay, but awkward to use and more often than not, that January 1st mimosa ends up a little faded. You really should invest in a heavy duty model with a switch-style valve, one that closes with a nice authoritative, one-push “ka-thunk.” Your bubbly will still sparkle up to a few days later.

Neoprene wine tote – Sometimes you and your wine want to stretch your legs, get out for a bit. You’re all dressed to the nines, ready to hit the town; you’re really going to gear down your pal Wine in that used grocery bag?! For shame! Neoprene wine totes are another no-brainer wine gift, for you or that lucky so-and-so. I like the selection from Built NY. They have them in all sorts of patterns and configurations, one bottle, two, a six pack (for when you’re on  your way to my house.) I even picked up that polka dot number in the top photo a few weeks back at Marshall’s, so who knows, maybe you’ll score a bargain!

So winos…What do you think? Did I miss anything? Is your heart still set on that apron? That’s okay, there’s always next year!

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Dunstan Wines first crossed my radar screen at the 2011 Pinot Days event in Santa Monica California, where 100+ premium wineries pour their latest and greatest. Even among all the stellar participants, Dunstan were way at the top of the list, besting many producers I love and had been anticipating tasting for weeks (not naming any names.)


I remember from that tasting that their Durell Vineyard Pinot Noir was absolutely lovely, managing to be both spicy and elegant all at once. But the real revelation was the Durell Vineyard Chardonnay, that Chris snuck out from an ice bucket behind the bar (These were PINOT days after all) recognizing a kindred spirit, probably because I mentioned my familiarity with the Durell property from Kistler (an extravagance I will allow myself occasionally because their chardonnays are apparently made of equal parts grapes and angel’s tears.)

As much as I enjoyed the pinot, the chardonnay was absolutely amazing. In the same league as the Kistler, at a far more accessible price point ($40.) This lead me to believe  there had do be something going on with those grapes. So, The Mister in tow, we went to investigate, and catch up with Chris again, almost two years later, on his blessed turf.


Looking out from the porch onto the Durell Vineyard with a glass of the 2010 Dunstan Durell Chardonnay in hand is one of those beautiful moments that I want to be able to conjure whenever I’m stuck in hellacious rush hour traffic on the 101 or the guy across the street decides to indulge in some early Sunday morning chain saw tree trimming.

The Vineyard itself spans three Sonoma appellations: Sonoma Coast, Sonoma Valley and Carneros offering a perfect balance of Sonoma Valley sun and Pacific Ocean breeze. It also happens to be a breathtakingly beautiful location, even by the standards of an area that specializes in “Kodak moments.”

The 2010 Dunstan Durell Chardonnay is the third vintage (2008 was their first produced from vines planted in 2005.) Even so young it displays great balance. Rubbery and buttery like a Montrachet with a flinty slate back and plush, voluptuous mouthfeel. This drinks like a chardonnay of double the price. And, like I say, there are winemakers out there who are doing just that. The Dunstan folks aren’t hoarding all this precious juice for their own label, they also sell to the aforementioned Kistler as well as Chasseur and Gloria Ferrer, among others. The Durell grapes also go into a vineyard designate at Auteur Wines, where their brilliant winemaker Kenneth Juhasz struts his stuff.


The sand is chardonnay soil, the red is pinot noir soil and the black rocky “diablo” on the far right is for grapes sold to sparkling producers.

Durell Vineyard owner Ellie Price and Chris Towt

Durell Vineyard owner Ellie Price and Chris Towt

As much as I hated to leave that view, Chris was eager to show us more. We went back inside their lovingly restored guest house where he gave us a tutorial on soil, which doesn’t sound very interesting, but it is eye opening to see the differences in the dirt from whence your favorite quaff has sprung.

His eyes lit up and his smile broadened when I noticed a recent magazine cover featuring his lovely wife and business partner, Ellie, a U.C. Davis Viticulture and Enology graduate, animal welfare and environmental activist, equestrian, mother of two, oh, and if that’s not enough, she had the great foresight to purchase the Durell Vineyard from the man himself, Ed Durell back in 1998. Ed had wanted to use the land to raise cattle…his loss, our gain.


As we tucked into the 2009 Dunstan Durell Vineyard Pinot Noir, their second pinot vintage, I had to ask about the meaning of the horseshoe on the label. Well, it turns out that not only did Chris and Ellie first meet on a horseback ride, but, when they were doing one of their first plantings, they discovered an old rusty horseshoe buried in the soil. The name Dunstan is not a family name but refers to St. Dunstan, the blacksmith of legend who nailed new horseshoes onto The Devil’s hooves (this devolved into a long digression where we all tried to figure out why The Devil needed shoes to begin with, why he needed to outsource the work, being The Devil and all, and questioning how a U shaped shoe would even fit on a cloven hoof…and you thought all that soil talk was geeky!)


Anyway, The Devil found the shoes to be painful and begged Dunstan to take them off (Again, he’s The Devil, you’d think he had some shoe removal skills…apparently not.) Dunstan agreed on the condition that Old Scratch never darken a door that displayed the horseshoe overhead. There’s another myth that involves Dunstan pulling The Devil around by the nose with hot tongs, but I, once again, digress. As for “up or down” on the horseshoe itself, for those of you in the market for guaranteed Devil-proofing, apparently it’s two points up in a “U” shape, to keep the luck inside dontcha know?

Okay, enough with my Satanic tomfoolery, back to the wine…

The 2009 Dunstan Durell Vineyard Pinot Noir had a nose full of tar and roses, dark black cherry fruit and black tea with a long, lingering cracked black pepper finish. It was, in a word, fantastic.

They also make a rosé that’s only available as a mailing list allocation as well as a second label, Pip, that’s currently distributed in 13 states as well as served in restaurants (including the delicioso Rosso Pizza in Santa Rosa!)

As we rose to leave, Chris had one more surprise left in store. We went out to the old dairy barn which he’d converted into his own mad scientist’s wine lab. He was brewing up his own blend of cab-merlot made from Bismark Mountain and Rutherford grapes he’d scored in exchange for some cases of his own fabulous stuff (this in addition to running a winery and his own e-commerce company. Where do these people get the time?) He gave us one of his unmarked bottles to try. We haven’t popped it yet, but if those grapes were worth multiple case of Dunstan, it’s sure to be fantastic!

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This is, by design, a Sonoma-centric blog. But you’ve got to get to God’s Country somehow, and more often than not (unless you were wise/lucky enough to fly directly into STS) that involves flying into SFO or OAK.

Rincon Center Lobby

I completely understand the instinct to burn rubber straight to Healdsburg the second you grab your rental car, but if you have the time and inclination, there’s a wonderful San Francisco detour to be taken, that could last as little as an hour or so and as long as a day, depending on your schedule. And it’s on the way from the airport(s) so you’re not going way out of your way.

If you arrive in the morning or early afternoon, get thee to YANK SING! Housed in the Rincon Center, a former 30’s era post office, Yank Sing is a dim sum mecca. By 11 am the place is packed with a line out into the unique building atrium (with its own indoor waterfall) so I suggest calling ahead.

Rincon Center mural captioned “Beating The Chinese.” Thank God things have changed for the delicious!

The room would be best described as upscale business hotel conference room chic. Acoustic tile ceilings, blonde wood and strategically placed potted bamboo trees. Even though it’s a large room the noise level is moderate, probably because everyone is so busy eating!

If you’ve never had  dim sum before, it’s basically a  small plates based Chinese breakfast/brunch. Traditional dim sum involves servers traveling around the restaurant with steam tray carts piled high with bamboo steamers filled with various dumplings, baked and fried dishes as well as vegetables. The cart lady (it’s almost always a lady) will explain what all the items are in the steamers and you just tell her which one(s) you want, and if nothing floats  your boat you just wait until the next cart comes along.

A nice twist at Yank Sing, is, you can also order dim sum items off the extensive menu, so if there’s something you don’t see on the cart, just ask the server who brought your drinks and she’ll put in your custom order.

The Mister and I stuffed ourselves silly. Here’s how:

  • BBQ PORK BUN – Pillowy bao, with no strange neon orange sauce to be seen anywhere, just minced chunks of flavorful, warmly spiced pork.
  • SPINACH DUMPLINGS – Far more interesting and tasty than the name might suggest. The dumpling wrapper is shot with bits of emerald green, and the spinach filling itself has an almost meaty density to it. There has to be pork in here somehow, maybe it’s liquified, no wait, that’s next…
  • SHANGHAI KUROBUTA PORK DUMPLINGS – Shanghai dumplings, also known as soup dumplings, are tasty little pillows filled with a dollop of spiced pork surrounded by molten broth. You pick up the dumpling in a spoon, season with red vinegar and ginger  slices, and then, for the timid/wise, bite off a wee bit to allow the steam to escape and the broth to splash into the spoon. For the brave/foolhardy, bite right in and ignore the 2nd degree burns on the roof of your mouth because you’re so transported by the rich, deep, five spice infused pork essence of the broth, followed by the tender, gingery dollop of tender Kurobuta pork that follows. This is one of the most expensive dumplings I’ve ever had ($12.25 for 6) but it is one for the record books.
  • POTSTICKERS – Dense skin with a crispy, dark crunchy layer on the bottom and a bounce back, rustic chew to the skin. The filling isn’t your typical MSG bomb either, more of a nuanced silky, fatty port with complex spicing and a lingering Szechuan pepper finish.
  • SEAFOOD BASIL DUMPLINGS – If there had to be a “meh” in here, I’d give it to these. While the execution is proper, the skin perfectly springy, the tiny dollop of roe on top festive. These ones have a sort of indeterminate seafood flavor and the basil doesn’t really elevate it like I was hoping it would, in fact it was kind of lost. This is the one item we had I wouldn’t order again.
  • SHRIMP DUMPLING (AKA HAR GOW) – This is one of my favorite dim sum items, and my favorite personal quality tests (And according to Wikipedia  it’s the gold standard by which to judge a dim sum chef’s skill. Who says tests aren’t fun?) By every metric, Yank Sing comes through with flying colors. The shrimp are meaty and extremely sweet. The pleated transluscent wrapper has a perfect elastic stretch, and the dumpling doesn’t fall apart when picked up with chopsticks. Really, the only negative is there weren’t about 30 more!

Shrimp dumplings inside steamer behind the chive dumplings with sauce foreground.

  • PAN FRIED CHIVE DUMPLING – Unlike the more common scallion pancake on many dim sum menus, these are more like delicate fried phyllo rings filled with sweet, sautéed chive and served with a beautifully contrasting earthy, sweet, sesame paste sauce. light, ethereal, heavenly.

Whatever you do, be sure to indulge in the house CHILI PEPPER SAUCE. Shot through with dark, resinous, smoky beans and a kick of lingering, burning spice on the back, this chili sauce puts all others to shame. You can pick up a jar on the way out if you’re as haunted by this lil’ bit of hellfire as I am.

Alice Y.H. Chan. My sista from anotha mista!

The house tea is Chrysanthemum, extremely delicate, floral and presented in a large, elegant, glass tea pot; a far cry from the typical heavily tannic black tea served in stainless steel pots at your average dim sum joint. Although, I will admit, just thinking about those stainless steel pots brought me back to the red flocked Cantonese dive of my misspent Boston girlhood where a late night order of “Cold Tea” delivered said stainless steel pot filled to the rim with draft beer, blue laws and ID checks be damned! But I digress…

If you’re familiar with dim sum, you know it’s cheap and often good, but not AMAZING. Yank Sing wouldn’t qualify as the former, but it makes up for it by delivering the latter, in spades. The dishes above which managed to stuff the two of us (hearty eaters both) ran $62 before tip. At our local joint, a similar array would have been more like $30-45, but not nearly as inspiring. One great way to justify your splurge (as if the shrimp dumplings weren’t enough) how about…


Because, The Sonomaist loves luxury, but isn’t made of money (maybe 60% pinot noir, but, alas, not money) she understands that parking in a city like San Francisco can be exorbitant.  The beauty of Yank Sing is, validated parking is FREE, yes, FREE PARKING IN SAN FRANCISCO, dear reader.

How to take full advantage of Yank Sing’s vehicular largesse and walk off your feast will be covered in A HALF DAY IN SAN FRANCISCO PART TWO: FERRY TERMINAL BUILDING.

So, although Yank Sing is somewhat more pricey than the average dim sum house, it makes up for it in quality, top notch service AND parking fees. So whether you’re an old dim sum pro looking to up your game, or a newbie undeterred by the fact that your palate may be permanently jaded, and you’re feeling expansive on your way to God’s Country, give Yank Sing a shot, you won’t regret it!

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If you are blessed (or cursed, depending on who you’re talking to) to live in San Diego, Los Angeles, Portland or Seattle, there is a little known, and completely fabulous travel option for Sonoma County. It’s the Charles M. Schultz Sonoma County Airport (STS) in Santa Rosa, right in the heart of Northern Sonoma wine country. Only one airline flies in and out of STS (Alaska Airlines, go figure) and the planes are little wee things. But if you are at all able, do yourself a favor and look into this option. Not only do you fly directly into Santa Rosa (The final approach is stunning, you come in right over vineyard rows, welcome to Sonoma, indeed!) But you avoid all the madness of landing in San Francisco or Oakland, only to delay your arrival in God’s Country by having to schlep for an hour and a half on crowded city freeways (hardly an auspicious start to your wine country visit.)

The teeny airport is like something out of a bygone era (if you’re from LA and familiar with the Burbank Airport, this joint makes it look like O’Hare) but equipped with all the mod cons. All the major car rental agencies have desks with cars on site, there’s taxi and bus service. And, lest you forget you’re in California, a sushi bar. Yes, the onsite restaurant is the Sky Lounge Steakhouse and Sushi Bar.

Charles M. Schultz (if the name is ringing a bell, but you can’t place it) spent his later career in Petaluma and Santa Rosa, and is the creator of the Peanuts cartoons. Snoopy is the airport’s mascot (Red Baron that he is!)

Perhaps the best thing about this airport, and there are so many, it’s hard to pick one, is that Alaska Airlines allows you to CHECK A CASE OF WINE AS LUGGAGE FREE OF CHARGE! Yes, free! Just make sure you purchase proper packaging at one of your winery visits or a local shipping store.

So enjoy your flight, and rest easy in the knowledge that within a half hour of landing, you will be sipping Sonoma Coast Pinot Noir, enjoying a farm fresh lunch in quaint Healdsburg (20 mins by car) or perhaps visiting the Schultz Museum to visit the namesake of this fantastical transportation hub and well-kept secret!


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