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.
The combined artistry of nine generations of Czech winemakers built Herzog Wine Cellars. The Herzog family's rich wine-making history dates back to late 19th-century Czechoslovakia, when Philip Herzog plied his craft for the Austro-Hungarian court. Legend has it that Emperor Franz-Josef loved Philip's wines so much, he made him a baron?a title commemorated in the winery's current Baron Herzog label.
Inside a modern facility nestled within the strawberry fields and farms of Oxnard, California, head winemaker Joe Hurliman crafts shimmering whites and dusky reds in the California tradition. Hurliman only uses grapes sourced from California vineyards, blending different varieties to conjure new tastes and aromas. This mixing and fermenting transforms bushels into the cellar's two lines of wine, which include special reserve and late-harvest bottles. Outside this laboratory, cathedral-like ceilings hang over a granite tasting bar where, during tastings, staff teach visitors how to identify delicate flavors and ensure no one replaced the real wine with boring grape juice. The grounds also feature private tasting rooms, a boutique, and an outdoor terrace.
Inside the restaurant with the highest Zagat food rating in Ventura County, Tierra Sur, executive chef Gabriel Garcia crafts New American cuisine. Using seasonal and locally sourced produce from area farms, he mingles American flavors into artfully presented entrees and small plates. An outdoor wood-fired grill sears aged rib-eye steaks, simmers cuts of wild salmon, and puts old snowmen out to pasture.
Before they could move into their dream winemaking facility, the proprietors of Casa Barranca Winery Tasting Room had to exhume it. The team dug 15 feet into the earth and hacked their way through two feet of stone in order to gain access to a century-old stone water cistern, which they subsequently converted into a solar-powered underground winery. Today, the winemakers handcraft Old World–style varietals from organic grapes that flourish in the Ojai Valley's warm climate.
Grown and farmed without pesticides or herbicides, the grapes are part of the natural, sustainable practices that earned Casa Barranca the first organic certification for a winery in the Santa Barbara region. They're also what give Casa Barranca's critically lauded and award-winning wines their fruity, earthy flavors. Visitors can sample these bouquets amid murals of the local wine region in the winery's tasting room, located in downtown Ojai's Historic Arcade.
Everything at Ojai Beverage Company revolves around their drinks. That's because cousins and owners Jorge Alem and Joby Yobe grew up in the liquor business, and wanted to create a space for fellow aficionados to sample, purchase, and pair their wide selection of wines and beers. Their guests sample glasses of wine from local vineyards, cleanse palates between sips with bites of the kitchen's pulled pork sliders, olive tapenade, or burgers blended with a cabernet and rosemary reduction. Bartenders pour out 20 local and international beers such as Ninkasi's Sasquath Legacy WheatWine or Rodenbach Grand Cru's sour red ale. Once guests have found a vintage or beer they like, they can purchase it in the shop. To keep up to date on the shop's newest and most unique flavors, guests can also sign up for their monthly beer club which sends bottles of beers picked for their flavor or ability to christen a ship.