Eighty-one-thousand vines grow across Malibu Family Wines' 90-acre vineyard, producing eight varietals in total, including cabernet sauvignon, sauvignon blanc, and malbec. Once bottled and corked, many of the vineyard's Semler and Saddlerock wines end up at the tasting room in Los Olivos, a homey space with indoor and outdoor seating, occasional live music, and a large wooden tasting bar where customers are free to smell, sample, and swirl away. Those who enjoy the wines can rejoice knowing there's more where that came from?the vineyard expects to increase its vine total to 100,000 in the near future.
Bernard's Wine Gallery, a wine store with thousands of old and rare fine wines for sale, welcomes both wine neophytes and grizzled oenophiles to sip from its fine vat of liquefied vinefruits. Bernard Rosenson, who owns Bernard's Wine Gallery with his wife Cynthia, also owns Coquelicot Estate Vineyard, the organically farmed vineyard featured in this tasting. Six Coquelicot wines preside in the elegant tasting room, including the 2006 Bordeaux Blend, which won a gold medal at the 2010 San Francisco Chronicle wine competition for its dark, complex taste. Guests will swirl and sip in luxury, blissfully whisking away memories of Twilight Zone episodes where clubs of giant wine bottles attended a human tasting. Tastings run from 4 p.m. to 8 p.m. on Thursday, Friday, and Saturday.
Nestled inside the Bonaventure Hotel, experienced masseuses maintain 10,000 square feet of pure serenity spread across 11 treatment rooms. Cordoned off into sections for men and women, the facility flaunts amenities such as hydro-jet showers with seven pulsing showerheads and saunas fogged with soothing vapor instead of fog machines stolen from middle-school dances. Bonaventure Club plucks massage techniques from all over the globe, including Thailand where therapists stretch frames with their hands, knees, and feet to amplify the client's flexibility and energy. Pre- or post-treament, clients can unwind in a relaxation lounge stocked with Perrier water, jasmine-rose tea, and snacks, while flipping through magazines or watching a big-screen TV.
Greg Daniels' introduction to the culinary world wasn't a romantic one: he started working at a fast food restaurant at age 15, followed by a stint as a bartender. Nevertheless, these jobs ignited a passion for cooking that would guide his entire life. The Le Cordon Bleu graduate now works as the executive chef at Haven Gastropub, where he has designed a menu of gourmet American and European comfort foods inspired by his travels to England, New York, and San Francisco.
The eatery is an across-the-pond extension of the gastropub movement, which began in London in the 90s. Gastropubs differ from traditional pubs in that they specialize in high-quality eats and permit only the most beautiful drinking songs. Haven, for example, serves lamb burgers on rosemary brioche buns, fries sprinkled with house-made truffle salt, and whole roasted suckling pigs.
Of course, the "pub" part of Gastropub still implies a lively bar. Bartenders pour more than a dozen draughts as well as a selection of bottled beers, red and white wines, and craft cocktails blended with house-made mixes.
The knowledgeable staff at Camarillo Custom Crush Winery teaches aspiring vintners how to craft their own corked concoctions. During the winecrafting session, vino virtuosos will show students how to guide grapes through the rite of passage to become an adult beverage. Oenophiles can also tour the premises and sample selections that have matured to swirl-worthy standards, including Spectrum Cellars and Malibu Rocky Oaks varieties. Grow in wine wisdom within Camarillo Custom Crush's warm space, which is adorned with wine bottles and wooden wine barrels, and learn how to differentiate a chardonnay from a chianti without help from a bribed label.
When Vince Pantess was growing up in New Jersey, he and his cousins would enjoy a taste of homemade wine—diluted on account of their age—while dining with their Italian family during Sunday dinner. After his Italian forebears immigrated to the United States, they made wine in their cellars for years, laying the foundation for a tradition that pervaded Vince's childhood.
In 2005, after 20 years in the chemical and biopharmaceutical industries, Vince decided to act on his inherited passion for wine. His background in the sciences collided with classes and home experiments in horticulture—as well as an influential experience working a commercial harvest in the Santa Maria Valley—to cultivate the skill and artistry Vince needed for artisanal winemaking.
Every grape that ends up in San Vicente Cellars’ barrels comes from vineyards along the central coast—specifically Paso Robles and Santa Barbara County—that hand-farm their grapes and practice sustainable agriculture techniques. The careful collection results in a complex wine list that includes bottles of late-harvested viognier and two different syrahs that highlight the versatility of the grape: the 2009 Thompson is driven by spice, whereas a San Stefano blend takes Syrah from three vineyards for an earthy, smooth vintage with hints of raspberry.