The conventional wisdom for starting any business involves carefully picking a name, writing a business plan, creating a budget and obtaining financing. We picked a name but otherwise, we didn’t follow the prescribed plan. Our journey into the wine business was something that developed gradually and almost unknowingly. Reflecting on it now, I realize that our dream of owning a vineyard was always there, simmering beneath the surface, even though we never explicitly acknowledged it or discussed it—until it was already happening.
We were well into establishing Amista Vineyards before we even recalled what first sparked this dream. It all began when we moved to California’s Silicon Valley from our home in Colorado. We spent our weekends exploring Napa and Sonoma wine country, enchanted by the beautiful landscapes, the process of making wine, and the vibrant community that surrounded it. We were also captivated by a series of Ernest and Julio Gallo TV commercials, featuring the serene music of Vangelis’ "Hymne" and stunning images of wine country life. Those moments planted a seed in our minds, even if we didn’t realize it at the time.
Nearly a decade later, my late husband Mike came across an ad in a local newspaper for "backyard vineyards." Inspired, he planted 150 Cabernet Sauvignon vines on the hillside of our Silicon Valley home.
Six months later, his curiosity intensified, he decided to learn how to make wine. That fall, he crushed half a ton of Cabernet grapes purchased from a local grower (our vines were too young to produce fruit). In 1994, he made his first wine in our garage, eagerly punching down the grapes each day, coming in with arms stained purple. I’ll admit, I made sure I wasn’t around for the hard work!
Just as we were getting started, life took an unexpected turn. I was offered a job in New Jersey, and we had to move before we could even harvest our first grapes. But we didn’t leave our wine behind. Mike, ever the scientist, meticulously packed the barrel of wine for the move, placing it in the center of the moving van with a recording thermometer to monitor its temperature during the journey. The wine arrived safely and was stored in our basement, where it aged for a couple of years. When we finally tasted it with friends, it was fantastic! That’s when Mike declared, “I’m a winemaker!”
Little did we know that early experiment would eventually lead us into the world of winemaking, where we’d be crafting Rhone-style reds and sparkling wines. What started as a subconscious dream had now become a reality, shaping the future we hadn’t even known we wanted.
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If you want to learn more, here is a curated list of resources.
Ernest and Julio Gallo Commercial, 1986
How Long Does it Take a New Vineyard to Yield Grapes?
On the radiant morning of August 16, 2024, the sun shone brightly over our Morningsong Vineyard estate in Healdsburg. The usual morning fog was nowhere to be seen, setting the perfect stage for a momentous occasion. Just after daybreak, we gathered in the vineyard to celebrate the start of the season’s harvest and our first official organic pick.
Our team pictured above: Ashley Herzberg, Winemaker, Vicky Farrow, Proprietor, Paco Mendoza, Vineyard Management, Jackie Cain, Hospitality, Brian Shapiro, Estate Director (not pictured, Maritza Mendoza)
After years of dedication and hard work, our estate Morningsong Vineyard, was proudly certified organic on June 12, 2024. Our winemaker, Ashley, was overjoyed when she received the news. This certification is the continuation of a journey that began years ago when we committed to enhancing the health of our vineyard. We first became certified sustainable in 2018 and then farmed organically for the required three years, ultimately earning the coveted certification from California Certified Organic Farmers (CCOF). Seeing the first “organic” stickers being placed on the bins was a powerful and inspiring moment, marking the reality of this achievement.
At Amista, we’ve always honored the first pick of the season with a blessing of the grapes and a toast. Our first pick is traditionally Chardonnay, as it ripens before the other varieties. Since we harvest these grapes early for sparkling wines, they maintain lower sugar and higher acidity, which results in the refreshing crispness and lower alcohol levels characteristic of sparkling wines.
Despite this being our 22nd harvest, the excitement never fades. Harvest time is the culmination of a year’s worth of effort—pruning vines, managing cover crops, training the vines, thinning the fruit, and navigating unpredictable weather. When the grapes are finally ready, there’s a mix of relief and anticipation. The first pick is always a cause for celebration. We honor the cycle of nature by opening a bottle from a previous vintage, pouring some over a bin of freshly picked grapes, and raising a toast to the start of another harvest season.
This year, we added a special touch to our celebration. To mark our first harvest as a certified organic vineyard and to celebrate Amista Vineyards’ 20th anniversary, Ashley performed a sabrage with a bottle of Amistara, our sparkling Blanc de Blanc with a unique dosage created specifically for this milestone. The dramatic ceremony of sabrage—sliding a saber along the seam of the bottle to break the neck and send the cork flying—was the perfect way to honor this incredible achievement and the exciting harvest season ahead.
All images courtesy of the Winegrowers of Dry Creek Valley. A special thank you to Amanda Brower for joining and capturing our celebration!
Still Thirsty?
If you want to learn more, here is a curated list of resources.
About California Certified Organic Farmers (CCOF)
CCOF Directory - Amista's Morningsong Vineyard
Harvest 101: The Basics of Crush
How to Saber a Bottle of Champagne
In 2004, we officially launched Amista Vineyards. By late spring 2005, our initial wines were bottled and ready to share. However, we had a problem: we didn't have a place to offer tastings. While we were planning to build a winery and tasting room, we hadn’t received approval and wouldn't get the building permit until late 2006.
In what would become a repeating theme, we decided to convert a challenge into an opportunity. Friends, relatives, and curious wine enthusiasts had heard about our venture and were eager to try our wines. We decided to use our tiny kitchen for tastings, making sure we got the proper permit to avoid any issues (we were just beginning to discover that the wine business is heavily regulated). Whenever friends were in town, we’d invite them over to sample our wines.
One memorable evening, we met a couple, Wayne and Annette from Florida, at our favorite local restaurant. We invited them to a tasting the next day, bonding over our mutual love of wine and Shelties. They joined our wine club and have remained loyal members ever since, enjoying our wines over these many years.
Our kitchen became a hub of curiosity, drawing a steady stream of visitors intrigued by the prospect of wines produced by two former tech professionals with no prior experience in winemaking, running a small business or working side-by-side. To our delight, many of these visitors were pleasantly surprised. They didn’t just taste, they bought wine and joined our wine club.
The variety of people who graced our kitchen was astounding. We welcomed my folks from Arizona, several of Mike’s seven brothers and their wives, Mike’s best friend from Munich, colleagues from my consulting practice, local neighbors, and friends from across the U.S. and even a winemaker from France. It seemed that making wine and living in wine country attracted long-time friends and relatives to visit. This warm reception solidified our choice of the name Amista, meaning “it makes friends” in Spanish.
Those early days were a blend of fun, exhilaration, and challenges. What made it all worthwhile were the moments spent talking, tasting, and laughing with friends in our kitchen. To this day, gathering with friends, tasting our newest releases, and sharing stories continues to make this journey a dream come true.
Once upon a time, in 2004, Amista Vineyards was officially born. Mike and I couldn’t wait to share our inaugural vintage with our friends. However, in 2004, we hadn't bottled any wine yet. We had harvested Syrah, Zinfandel, and Cabernet Sauvignon in the fall of 2003, and the wine was still aging in barrels.
To give our supporters a sneak peek, we decided to host a barrel tasting. We invited them to join us at the winery where our wines were fermenting and aging. Lacking a tasting room, we utilized our picturesque backyard, surrounded by vineyards, to host a delightful lunch.
Barrel tasting involves sampling wine directly from the barrel where it is aging. This young wine tastes different from its final, bottled version, with more pronounced tannins and acidity. The wines we tasted had been aging for about eight months and would remain in the barrel for another 15 months before bottling.
Tasting wine directly from the barrel has a unique charm. It's an opportunity to go behind the scenes in the cellar, experiencing where the wines are aged and tasting them in their unfinished state. Rows of barrels, stacked high, create a captivating backdrop. For the tasting, a barrel of each wine is moved to the cellar floor with a forklift, and a wine thief is used to extract the wine into glasses.
Mike was in his element, sharing his first commercial wine with our friends and answering questions about the harvest and winemaking process. He was pouring the Syrah, made from grapes from our own estate vineyard, Morningsong. Friends offered to help pour the Cabernet and Zinfandel. We acquired grapes for those wines from a friend's vineyard overlooking Dry Creek Valley.
Our journey into the wine business was filled with learning experiences. One early lesson was the complexity of buying grapes from other growers. We aimed to make Syrah from our vineyard for our initial harvest and also wanted to produce a Zinfandel since Dry Creek Valley is renowned for it. Finding grapes within the Dry Creek appellation was a priority, and we hoped to buy from another small family-owned local grape grower.
We were lucky to find beautiful Zinfandel grapes but buying them involved a bit of negotiation. Our fellow grower agreed to sell us Zinfandel only if we also purchased some of his Cabernet Sauvignon. This unexpected twist led to our first Cabernet production, an unplanned venture that mirrored many of our spontaneous decisions over the years.
Without a tasting room, we welcomed our guests to our home for a backyard barbecue after the barrel tasting. Mike took on the role of grill master, while I prepared the salads. We had sample bottles filled with our young wines to enjoy with lunch. This gathering marked the first of many glorious afternoons spent among the grapevines, with great food, great wine, and great friends.
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If you want to learn more, here is a curated list of resources.
Twenty years ago this week, we hosted our first out of town wine tasting. This memorable event took place in our home state of Colorado, making it an extra special milestone. Our first harvest was in 2003, so we didn't have finished wine to taste yet. We shipped barrel samples to our friends who were hosting a wine tasting dinner at their home. After sending off the wine, Mike and I hopped on a plane to Denver.
A barrel sample is wine drawn directly from the barrel where it is being aged. This young wine, extracted using an instrument called a wine thief, tastes different than it will once bottled. Typically, tannins and acid are more pronounced in younger wines. In our case, the wines had been in the barrel for just under a year and wouldn't be bottled for another year.
A wine thief is a long glass, plastic, or steel tube used to draw a small amount of wine from the barrel for sampling or testing. It has two openings: one at the top and one at the bottom. By dipping it into the barrel through the bung hole, wine flows into the tube through the bottom opening. Once filled, placing a finger on the top opening creates a vacuum that keeps the wine in the thief. When the finger is removed, the wine can be released into a glass or bottle.
Our dear friends Meg and Dale hosted the party at their home in Louisville, Colorado. They had been with us when Mike made his first garage wine at our home in Saratoga, California, and again when he made his first "Garage Syrah" (pictured above) in our home in Healdsburg. They cheered us on through many major milestones in Amista's early days. Their ongoing support and encouragement inspired us to name our brand Amista, which means “it makes friends” in Spanish. We were thrilled when they decided to have a wine tasting dinner during our visit.
The most treasured occasions in our wine journey have always been when we gather with friends and family, sharing beautiful food and wine. These moments, filled with stories and laughter, create precious memories that we cherish forever.
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If you want to learn more, here is a curated list of resources.
July 4th is the quintessential day for grilling, making it the perfect time to share three simple and delicious grilling options, each paired with an Amista wine.
One of the things I realized was that I had never grilled anything in my entire life. Growing up, my dad was the grill master. In college, I couldn’t afford a grill and it didn't fit in my dorm room. When I married Mike over 40 years ago, he assumed all grilling duties. I love grilled food, so I was determined to learn. Surprisingly, it turned out to be easier than I thought!
In addition to grilling, Mike was our home chef. He loved to cook and bake bread. My contributions were making salads and cleaning up. Now that I have to do everything, I prefer simple yet delicious meals that showcase the incredible farm-to-table bounty we have in Sonoma wine country. When grilling, I like to prepare the entire meal on the grill to avoid heating the oven or messing up the stove. Here are three of Mike’s favorites that I’m learning to master.
Mike always chose a tail fillet of a nice piece of salmon, seasoned it with salt, pepper, and lots of dried dill, and marinated it for about 30 minutes in Mr. Yoshida’s sauce (you can substitute teriyaki sauce and a little honey). He would then place it skin-side down on the grill, turning it briefly. The challenge is getting it off the grill while it’s still moist and succulent.
I like to serve it with vegetables done in a grill basket. My favorites are fennel (which is amazing with salmon), broccoli, and red pepper. I chop all the vegetables, toss them with olive oil, salt, and pepper, and then throw them in the grill basket. They just need a quick stir about halfway through. On my grill, they take about six minutes total.
Amista Grenache pairs wonderfully with grilled salmon. It’s a lighter red that doesn’t overpower the salmon. On a hot summer day, it’s great to chill it in the refrigerator for 20 minutes before serving—a trick I learned from our Amista winemaker, Ashley Herzberg.
Mike and I didn’t eat much steak, but every so often, a juicy rib-eye was a special treat. The wonderful thing about grilling is that most meats require very little preparation. In this case, just salt and pepper on both sides is all it takes.
My favorite part of this meal is the grilled Yukon gold potatoes. I don’t know if Mike made up this preparation or saw it on one of the many cooking shows he liked to watch, but it’s now my favorite way to make potatoes. He cleaned the potatoes, left the skins on, and cut each in half lengthwise. He put them in a microwave-safe bowl, covered it with plastic wrap, and used the Steam Cook setting for potatoes on our microwave.
Just a note: the plastic wrap expands into a huge bubble from the steam, so be extremely careful when you remove it to avoid burns. Mike liked to poke it with a sharp knife to let the steam escape before removing the wrap.
Then he drained the potatoes, added salt, pepper, and olive oil, and placed them cut side down on the grill. They are already fully cooked, so all they need are those great grill marks and a little crispiness. Add a selection of grilled vegetables, and you have a hearty summer supper.
Syrah is the suggested pairing because we specialize in Rhône wines and it was the first wine Mike made in our garage when we moved to Healdsburg. However other Amista reds like the Rockpile Cabernet or the Interlude Zinfandel would also be wonderful. The tannins in all of these wines help to cut the richness of the steak.
One of our favorite things to do was open two different wines to see which one paired best. It meant we had two bottles open, but if stored properly, they were ready to drink another night. I haven’t tried it yet, but I want to pair our Mourvèdre with a steak. I bet it will be fantastic.
The Fourth of July screams for hamburgers. Mike used 80/20 ground beef, shaped into thick patties, and sprinkled with salt and pepper. We liked them medium rare, served on Mike’s homemade hamburger buns that he placed face-down on the grill for a few moments to toast. With freshly made buns and all the condiments, we didn’t need anything else—except a glass of wine—to enjoy a satisfying summer meal.
Guess which wine Mike liked with his favorite meal? It had to be Amista Tres, his favorite wine. Tres has notes of dark fruits and just the right spiciness to complement the hamburger and condiments.
Enjoy these delicious recipes and wine pairings as you celebrate July 4th. Happy grilling!
Dry, crisp rosés are surging in popularity across the U.S. Wine expert Liz Thach notes in Forbes that U.S. rosé sales volume skyrocketed by an incredible 1433% from 2010 to 2020. It seems I'm not the only one who loves rosés, especially as the weather warms and lighter foods dominate our plates.
If you're reading this, you likely have some idea, but let's make sure we’re on the same page. Rosés, distinct from blush wines, are generally considered more premium. Those tracking rosé sales typically focus on wines priced at $7 and above per bottle, explicitly labeled as rosé. Like their European counterparts, these wines are dry.
Contrary to popular belief, rosé is not made by blending red and white wines. Instead, it is crafted entirely from red grapes using one of two methods:
Rosés pair beautifully with a variety of dishes. Here are some of my favorites:
Yes! Our Rosé de Tres is our current release, and it has quickly become my go-to wine for many recent evenings. Considered a Rhône-style rosé, as described by Wine Enthusiast, it is a blend of Grenache, Syrah, and Mourvèdre. Over our 20-year history, we’ve crafted several different rosés, starting with our first Rosé of Syrah, which came about serendipitously.
That initial wine inspired the creation of our first sparkling wine, Sparkling Syrah. Today, we offer four sparkling rosés: Sparkling Syrah, Sparkling Grenache, Sparkling Mataró (made from Mourvèdre grapes), and Sparkling Tres. But let's return to our Rosé de Tres.
Our winemaker, Ashley Herzberg, often says she enjoys pairing our Rosé de Tres with a porch swing. It’s also perfect for the beach or lounging by the pool on a hot afternoon. Last Saturday, my friend Miriam and I enjoyed rosé—not all day, but all evening. The following Monday would have been my late husband and co-founder Mike’s 81st birthday, so Miriam and I celebrated in his honor. Mike’s favorite Amista wine was Tres, our red blend of Grenache, Syrah, and Mourvèdre, but on that hot day, I chose the Rosé version for his birthday celebration.
Miriam and I began our evening on the back deck where Mike and I used to sit in the same director’s chairs, watching the dogs play in the yard. It was a truly “sparkling moment” as we gazed out over the vineyards, the sun setting over the hills, with a glass of wine and a good friend. Miriam kept spreading her arms, looking at the view, and exclaiming, “This, this; need I say more?” We enjoyed simple hors d'oeuvres—roasted potatoes, cucumber wedges, and pita chips with a red pepper dipping sauce—that paired nicely with the rosé.
After a happy hour (or maybe longer, since we had a lot to catch up on), we put on our aprons and got to work. Miriam wore Mike’s Fire BBQ apron, which brought a small tear to my eye (I miss cooking with him). She made Mike’s favorite dessert, strawberry shortcake with a twist: chocolate shortcake, a variation he discovered several years ago. He served it for the first time at a breakfast meeting with winemaker Ashley, who has never forgotten the treat.
I was in charge of sautéing fresh corn and grilling salmon. Mike loved salmon and was a master at the grill; I am now teaching myself how to use it. The Rosé de Tres was amazing with the grilled salmon, offering fresh berry fruit, citrus notes, and wonderful acidity.
After dinner, we assembled our strawberry chocolate shortcakes, added candles, and proposed another toast to Mike’s birthday. The Rosé was with us the entire evening, a delightful companion to the back deck, the sunset, every course (including dessert), several toasts, and, most importantly, a precious friendship.
Still Thirsty?
If you want to learn more, here is a curated list of resources.
Hot Brands And Instagram Are Fueling Rosé Wine’s Phenomenal Growth Rate In The U.S. Market by Liz Thach in Forbes
A Quick Guide to Rosé Wine in Wine Enthusiast
What Do We Mean When We Say Rhône-style Wine? in Wine Enthusiast
Raising Our Glass to Mike Farrow, Amista Winemaker Emeritus and Co-founder, 1943 - 2023
Discover Rosé: What it is, how it's made, perfect pairings, and a special celebration with Amista Rosé de Tres in Healdsburg, California.
We are thrilled to learn that Amista has been recognized as one of the top sparkling wineries in Sonoma wine country by Grape and Barrel. When asked to recommend a tour of the best sparkling wineries in Sonoma for a group of friends, Grape and Barrel eagerly shared their top ten picks, saying, “…we want to personally introduce our readers to the incredible creators who strive to make the best sparkling wine in Sonoma County.”
In addition to the Top Ten list, the article delves into the fascinating history of Champagne, debunking the myth that it was invented by the monk Dom Perignon. It also explains the unique method used to make Champagne and sparkling wines, highlighting the key difference from still wines: sparkling wines undergo a second fermentation process, which creates their signature bubbles.
We are truly honored to be included among this all-star cast of sparkling wineries. The description states, “Amista’s owners had their minds set on producing sparkling wine when they acquired the winery…” To be completely honest, we didn't even consider making sparkling wine until several years later. Our first releases were Chardonnay, Syrah, Zinfandel, and Cabernet.
The idea of making sparkling wine first occurred to us in 2007, thanks to a class project by our then consulting winemaker. We are forever grateful for his initiative, as he and his class created a Sparkling Syrah using the Methode Traditionnelle (also known as Methode Champenoise). When we tasted it, it was love at first sip. Inspired by this success, we produced our first Sparkling Syrah for Amista in 2008.
Over the years, with the enthusiastic encouragement of our current winemaker, Ashley Herzberg—who loves bubbles—we have expanded our collection to seven unique sparkling wines. While traditional Champagnes and many sparkling wines worldwide are made from a few classic varieties (only six grape varieties are permitted in Champagne, with most wines made from Chardonnay, Pinot Noir, and Pinot Meunier), we have become trailblazers by crafting sparkling wines from mostly non-traditional grapes, just as we did with our Sparkling Syrah.
We honor tradition with our Blanc de Blanc and Amistara, both made from Chardonnay. However, our other sparkling wines, crafted using the traditional Champagne method, are made from Rhône varieties or unique blends. This showcases our innovative spirit and commitment to creating distinctive wines.
The grapes for all our sparkling wines are grown right here on our estate, Morningsong Vineyards. Here's an insider tip: the names of the wineries that produce the wine and the names of the vineyards where the grapes are grown are often different, even when the estate belongs to the winery, as in our case. This can be confusing. Wines can be referred to as vineyard designate wines, meaning that 95% of the grapes must come from the particular vineyard listed on the label. It’s similar to how a department store like Bergdorf Goodman sells brands identified by the supplier’s name, such as Prada or Ferragamo.
For example, our Amista Vineyards Zinfandel is a vineyard designate from a neighboring vineyard, Saini Farms, while our Sparkling Syrah is a vineyard designate from our own estate, Morningsong Vineyards.
Grape and Barrel highlights, “…they launched their sparkling Syrah – a pretty daring move in Sonoma but a longstanding practice in Australia, where Syrah grapes are made into sparkling Shiraz." Truth be told, it didn’t feel daring, although we knew it was unique. We had never tasted a sparkling Syrah until our consulting winemaker's class created one. Before that, we had been producing a rosé of Syrah, also the result of a happy accident, which served as the base for the class’s sparkling wine.
In Australia, Sparkling Shiraz is quite different. Unlike our Sparkling Syrah, which is technically a rosé, Sparkling Shiraz is a sparkling red wine, much deeper in color. Despite the difference in name, Shiraz is simply another term for Syrah, and both wines are made from the same grape variety.
“The Farrows were so obsessed with sparkling wine that they founded the Amista Sparkling Friends wine club in 2014,” the article continues. By then, we had enough sparkling wines—our collection of sparkling "gems"—to create a sparkling-only wine club. As lovers of bubbles, we knew other enthusiasts would want the same option. While we already had a wine club for our red and white wines, we launched “Sparkling Friends” at Passport to Dry Creek Valley, the premier wine and food event in the area, showcasing our Blanc de Blanc with freshly shucked oysters!
We want our sparkling-loving club members to have first “pop” at our limited production, estate-grown sparkling wines. We are a small “grower sparkling house,” much like the small grower Champagne houses in France. Our production is extremely limited, and our sparkling wines often sell out before the next release.
We like to joke that we make sparkling wines for ourselves and love to share! That’s what friends do—share their discoveries with their friends! Amista means making friends, so it just makes sense.
See the whole list in Sonoma Sparkling Wineries Discover 10 Of The Best in Grape and Barrel
Still Thirsty?
If you want to learn more, here is a curated list of resources.
What is Sparkling Wine: Sparkling Wine Defined
Traditional Method for Making Champagne & Sparkling Wines: Méthode Champenoise
Sparkling Shiraz: Sparkling reds & why you should be drinking them!
Healdsburg is a fantastic place to visit and an even more special place to call home. One of its main attractions is the downtown area, centered around a charming town square filled with shops, restaurants, and hotels, all within easy walking distance. The Plaza, as it is called locally, features towering trees, a picturesque gazebo, and a bubbling fountain. It's the perfect spot to relax, watch children play in the water, and enjoy a snack from one of the nearby shops.
A recent article in World Atlas highlights seven of California's most walkable towns, noting, "California has many stunning small towns. Walking through these towns enables visitors to immerse themselves in and appreciate their natural beauty and culture up close." Exploring these towns on foot is indeed a delightful experience. Having visited all seven, we can say they are all worth the trip. Each has its unique charm, but we must admit, Healdsburg tops the list. It's home and the home of our winery, Amista Vineyards—but more on that later.
Healdsburg's downtown comes alive, especially during the warm months, bustling with both visitors and locals. Blessed with beautiful weather for most of the year, the town's charm is always on display. Locals know the best spots for breads and pastries, coffee roasters, ice cream shops, and their favorite restaurants. From April through November, the farmer’s market is a lively hub for finding fresh local produce, cheeses, and flowers, and catching up with friends.
Visitors enjoy exploring the shops and boutiques, tasting wine at the in-town tasting rooms and trying out the many excellent dining options. For a town of just under 12,000, we have a vast array of great restaurants. Some of our personal favorites are Baci, Guiso Latin Fusion, Bravas, Willi’s Seafood, Rooftop 106, Costeaux French Bakery and Valette.
If you want to take a walk away from the bustle, there’s Foss Creek Pathway that runs from downtown to the Community Center on the north edge of town. You’ll see runners, walkers, bicyclists and dogs (on leash) enjoying the trail. If you’re a local, you’re sure to see someone you know. Also on display are sculptures of metal or stone. A favorite is a life-size creation called Grazing Horse, sculpted of metal and driftwood by a local Sonoma artist. There is also a playful sculpture of a blue sofa complete with end table, lamp and a red telephone.
Healdsburg's walkability received a glowing endorsement with its selection as the host this June for Edge Esmerelda, a month-long event dedicated to building the future. This pop-up village is attracting visionaries from around the globe who believe in creating a better tomorrow and are actively working towards it. All lodging, workshops and communal meals are located within close proximity of Foss Creek Pathway to encourage walking and biking. The event planners brought in hundreds of bikes for guests to use during their stay.
The World Atlas article praises Healdsburg, noting, “Healdsburg is home to over 90 vineyards and wineries, including Amista Vineyards, which offers guided hikes and tastings.” Located just four miles from downtown, at Amista we feature a special walk of our own, with more to see than just grapevines! Stand beneath our majestic 200-year-old oak tree and imagine life in California when it was just an acorn.
Then check out our backwater pond on Dry Creek that was constructed in partnership with the Sonoma County Water Agency and the Army Corps of Engineers. The project’s goal is to restore the habitat for the Steelhead trout and Coho salmon that inhabit these waters. When you return from the vineyards, treat yourself to a wine tasting on our solar covered patio and gaze over the vineyard up to the tree-studded hills above. You may want to start planning your next stop among California’s walkable towns.
See the whole list of 7 Of The Most Walkable Towns In California by Amanda Jennings in the Places section of World Atlas.
We’re thrilled to share that Amista Estate Director, Brian Shapiro, was recently featured in an article about the Wine Business Institute at Sonoma State University. A 2010 graduate of the program, Brian reflected on his experience, saying, “I knew I wanted to study at the Institute and appreciated the interconnection between business and academia.” His unique blend of practical experience and academic knowledge, along with the strong network he built during his time at the Institute, has been invaluable to our team. “I valued the opportunities to work and learn with people in the industry,” he added. This connection between academic coursework and industry professionals is a hallmark of the Wine Business Institute, where many courses are taught by seasoned industry veterans.
Founded in 1996, the Wine Business Institute was established in collaboration with Sonoma State University’s School of Business to address the business aspects of the wine industry. Sonoma State was the first university in the United States to offer an undergraduate degree (since 1998), an MBA (since 2008), and an Executive MBA (since 2012) specifically in wine business. While many programs focus on viticulture and winemaking, the Wine Business Institute stands out for its unique emphasis on the business side of the wine industry. Even today, it remains the only program of its kind in the U.S. and one of only three worldwide.
Gary Heck, Owner and President of Korbel Winery, was an early supporter and continues to serve as Chairman of the Board. The board includes leaders from various sectors of the wine business, from small to large wineries, online retailers, distribution companies, corporate finance and accounting, winery M&A, and wine associations.
Amista’s own Vicky Farrow has a rich history with the Institute, having served on its Board of Directors since 2022. Her involvement began in 2011 when she met Executive Director Ray Johnson and was inspired by his innovative work. Vicky’s enthusiasm led her to volunteer in expanding the board and facilitating strategic planning sessions. Over the years, she has witnessed the Institute’s growing impact and the rise of its graduates as the next generation of wine business leaders.
At Amista, we take great pride in our team members who are graduates of the Wine Business Institute. One standout is a team member working in hospitality and sales in our tasting room. He took a brief leave to gain hands-on experience as a harvest intern at Kosta Browne Winery and returned to manage our local wholesale program. Starting as an intern during his senior year, he has continually grown in expertise and confidence.
We have welcomed several Sonoma State graduates over the years, each bringing fresh ideas and energy. We are dedicated to supporting their development, offering hands-on experience and opportunities for growth. While we know many will move on to bigger roles, we take pride in watching their careers blossom and knowing we played a part in their journey.
In 2016, the Institute broke ground on the Wine Spectator Learning Center, a dedicated facility on the Sonoma State University campus, funded in part by a three-million-dollar gift from the Wine Spectator Scholarship Foundation. Marvin Shanken, editor and publisher of Wine Spectator, along with California Governor Gavin Newsom and Representative Mike Thompson, attended the groundbreaking ceremony.
Bill Silver, then Dean of the School of Business, remarked, “Success in the wine business depends on human capital. In the future, we will see the children of winemakers and vineyard workers coming through those doors." His words were prophetic, as today, dozens of children of vineyard and winery workers have graduated from Sonoma State thanks to the Wine Industry Scholars Program (WISP) launched in 2017. These graduates, with determination, family support, and financial assistance from WISP, have become the first in their families to earn a college degree.
Arguably, the most notable accomplishment of the Institute is the number of graduates who represent the next generation of leaders in the wine business. They are making their marks in renowned wineries and distributors such as Silver Oak, J Vineyards, Rombauer, Korbel, Tablas Creek, Duckhorn, Jackson Family, Gary Farrell Winery, Young’s Market, and Constellation Brands, to name a few. At Amista, we are committed to the growth and development of everyone on our team and look forward to welcoming future WBI graduates.
Learn more about the Institute and its graduates in From Root to Shoot, SSU's Wine Business Institute Grows Success Stories.
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