Where did you grow up?
Any favorite memories from your childhood?
Time spent outdoors involved in sports and music.
Were wine and food a part of your early years?
Not until high school.
Where did you attend college?
Michigan State University (International Relations), Lycee Agricole et Viticole, Beaune France, University of California Davis.
Tell us about your career before coming to Knights Bridge.
I am fortunate to have enjoyed my entire career in the food and wine world. Living and schooling in Burgundy for three years gave me an appreciation for sharing the joys of the table and the emphasis on local ingredients. I took special interest in how the history of food and wine forms regional identity—especially in Burgundy, Jura, Rhone, and Piemonte.
What were your first impressions of the estate vineyard?
I was taken in by the peaceful surroundings and serene isolation of Knights Valley. As I learned more I came to appreciate how the moderate climate and terroir creates wines that emphasize complexity and varietal purity.
What makes Sonoma and Knights Valley so special?
Sonoma County encompasses 18 diverse sub-appellations. Each gains distinction through complex geology and proximity to the Pacific Ocean that creates distinct climates. Knights Valley holds a special place in all the North Coast in that it is the only sub-appellation that can produce world class Sauvignon Blanc, Chardonnay, and Cabernet Sauvignon.
How does the Knights Valley region differ from other California winemaking regions?
Knights Valley exudes a timeless sense of California charm, wines that are easy to embrace. I like the grapes because the finished wines always transcend heavy handed winemaking techniques. The fact that they remain vinous and immediately accessible at any age is a real selling point for me.
What’s your favorite time of day in Knights Valley?
Harvest at night and watching the sun rise over Mount St. Helena.
Favorite thing to do at the winery?
Taking a moment to observe the diverse biology surrounding the vineyard. Reflecting on our good fortune to produce and share one of nature’s most unique gifts.
Favorite things to do in your free time?
Our free time is consumed hiking, skating, reading, and cooking. Our time in Burgundy left us with a strong connection to rural agricultural settings. Hike around Angwin Airport and Pacific Union College on Howell Mountain. This is the eastern boundary of California’s Coastal Range. We also harvest blackberry leaves and fruit to make blackberry ketchup and pick wild chamomile to make tea.
How would you describe your role at Knights Bridge?
It is my role to deliver the best grapes and wine this unique terroir can offer. It is my joy to share what we do and make our special site come to life with our customers.
What are your favorite wines inside and outside of the Knights Bridge portfolio?
We have seasonal favorites: Fairview Sauvignon Blanc in the Spring and early summer, East Block Chardonnay in late summer leading into fall and Knights Bridge Cabernet Sauvignon during the winter months. Outside the portfolio we try to explore grapes we don’t make including classics: Chave Hermitage Blanc, Conterno Baroli and Donnhoff Riesling.
Are you a foodie?
Yes, my wife Mary and I currently plan menus two weeks ahead. We often are faced with delightful choices of what comes first, the wine to match the food or a seasonal ingredient that demands a certain wine.
What are your favorite foods?
It runs the gamut but we love singular seasonal produce to drive our choices. We gained a love of French cheese living in Burgundy – La France profonde.
Do you like to cook? Any specialties?
Mary has a gift to create fine dishes like quenelles de brochet, homemade bread, pasta and gnocchi. She assigns me to simpler dishes like chicken cacciatore and profiteroles.
Any favorite travel spots?
We love to see our school friends in Burgundy and Champagne. The Beaujolais has a warmth and hospitality that recalls an earlier time. The Italian Dolomites are great to get away from wine.
Where do you live?
On Howell Mountain in Angwin, CA surrounded by vineyards.
What’s your typical day like?
Rise at 5:00 a.m. to feed the cat. I am blessed to have a diverse set of work environments including the vineyard, cellar, and meeting with customers to share wine.
What’s your perfect weekend night?
Exercise before dinner to stimulate the appetite. Enjoy an Aperitif on the deck. Take a moment to give thanks that we have not only have food on our table but that we enjoy an incredible bounty of food and wine choices in Napa and Sonoma. This area is the cradle of food and wine in America.
Are there any other things that are important to you, help define you or are just interesting to you in addition to family and business?
Mary and I were called to a winemaker’s life. It circles a full range of emotion when the exhilaration and excitement of making wine becomes a passion we can share with customers. Like all agriculture it is fraught with challenges of vineyard and vintage. The importance of vintage is not relative greatness or weakness of a single year but how vintage becomes a measure of time. Other interests include ice hockey, French History, modern jazz percussion (Antonio Sanchez), Travel to explore the history of Roman Gaul. Selection of favorite books includes Robertson Davies’ Deptford Trilogy, The Metaphysical Club by Louis Menand, and Madame Bovary by Gustave Flaubert.
What was your first exposure to fine wine?
I took my first trip to France in high school. This was still a moment that one could enjoy the culinary traditions of post WWII France. I had a sip of 1973 Chateau L’Angelus at a bouchon in Paris. At that moment I knew what I would do for the rest of my life.
Was there a particular wine that got you hooked?
It is normal for wine enthusiasts to start with Bordeaux and Cabernet Sauvignon to understand the world of wine. We were kidnapped in Burgundy by a wine exporter who introduced us to the marvel of Burgundy at a time when the region was struggling to find customers at all appellation levels. I had the good fortune to visit and work at all the great Burgundian domaines.
What possessed you to get into the wine business?
A passion for wine and a yearning to understand how wines could be so markedly different from a limited geography like the village of Chambolle Musigny.
What do you look for in great wine and what makes it great?
Great wine is fundamentally delicious. You know you are in the presence of something special when you experience an array of complex flavors yet none is dominant in the mix. It is the wine you never want to stop smelling or tasting.
Do you speak any languages fluently?
Lily, the black cat.
Yes, Mary and I will celebrate 38 years together next month.
Laura hosted Chef Josh Silvers of Jackson's Bar and Oven over wines paired with lobster and duck breast crostini during a recent Facebook Live broadcast, and the replay is now available to stream on our blog. Featured wines include the 2017 Knights Bridge Chardonnay, East Block, and the 2015 Knights Bridge Petit Verdot.
1. Design a simple buffet using fresh ingredients
Provide small bites when guests arrive if you'll be serving a meal later in the afternoon or evening. Keep the buffet simple while offering food choices to accommodate a variety of diets. An attractive buffet arrangement utilizes various dishes, shapes, and heights and can elevate your table. Small bites such as individual yogurt and berry parfaits, chopped layered salads, or sweet or savory tartlets are ideal to serve as you put out only what you need and can easily replenish from the kitchen to keep the food fresh.
2. Provide shaded lounge areas and plenty of sunscreen
Provide comfortable, shaded lounge areas in your outdoor living area under the awning or canopy or utilize tents and umbrellas in the yard. Offer sun hats for guests to wear along with sunscreens containing various levels of SPF—it’s easy to underestimate the sun’s strength midday! If you will be boating or swimming, it's nice to provide stacks of fresh towels as needed.
3. Curate a portable bar cart and chill your Knights Bridge wines
Have several varieties of wine available for your guests and chill the whites and Rosé for several hours before the party. If you need to stock up, consider our KB by Knights Bridge Summer Collection. Chill more wine than you think you'll need; you can always return unopened bottles to the wine fridge. Offer garnishes such as fresh garden herbs or frozen berries for spritzers or wine-based cocktails.
4. Create colorful foraged arrangements to decorate
Forage for colorful wild blooms and greenery and create your own seasonal arrangements of various sizes. Laura walks you through the simple step-by-step process in this video.
5. Take your grill game to the next level
Skip the burgers and test new recipes to try on the grill ahead of the main event. We recommend Cajun Tri-Tip Sandwiches to pair with our Linville Cabernet Sauvignon and Baby Back Ribs to enjoy with our KB by Knights Bridge Red Blend.
Laura had the pleasure of hosting Chef Dustin Valette of Valette Healdsburg over wine and charcuterie during a Facebook Live broadcast. Wines featured include the 2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier and the 2017 Knights Bridge Cabernet Sauvignon.
"Complex and balanced with depth, and layers on layers of flavor, these two Chardonnays from Knights Bridge can enhance any meal or special occasion, and further prove Knight’s Bridge overall excellence."
– Anthony Dias Blue
"Each of these Cabernet Sauvignons shows off exquisite balance and depth, revealing their unique character with every sip. Any lover of great California Cabernet Sauvignon should try Knights Bridge."
– Anthony Dias Blue
Shiitake Miso Soup
2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier
Prep time: 15 minutes
Cook time: 35 minutes
This simple soup is full of rich umami highlighted by delicate flavors and aromatics, perfectly paired with our Sauvignon Blanc. Add a poached egg and edamame to make it a light but satisfying meal.
Shiitake Miso Soup
8 cups water
Three 6-inch pieces kombu (dried kelp)
¼ cup bonito flakes
2 ounces dried shiitake mushrooms
½ cup light (white) miso
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, sliced, stems set aside
4 ounces fresh spinach, rinsed
4 ounces firm tofu, cut into cubes
1 tablespoon rice vinegar
1 tablespoon tamari
1/4 teaspoon red pepper flakes
In medium stock pot add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes, dried mushrooms, and miso. Bring it to a simmer and cook on low for 25 minutes - do not let it boil. Remove the kombu and mushrooms, discard. Meanwhile, in skillet over medium heat add the scallion white parts, ginger, garlic, fresh shiitake mushrooms, and sesame oil. Cook for 3-4 minutes, stirring. Add to stock pot along with the spinach, tofu, rice vinegar, and tamari; cook for 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.