Four Things to Know About Jacuzzi Family Vineyards
Big, dark reds, bright, fresh whites, sparkling, and dessert wines are all produced and served in Jacuzzi Family Vineyards’ monumental, but welcoming Italian-villa-style home base. Guests can try many of them, along with cheeses and olive oils, during tours and tastings. Before you stop by, drink in a few behind-the-scenes facts:
Yes, they’re the Jacuzzis. Actually, the family was in the wine business before its descendants invented the iconic bubbling tub. Patriarch Giovanni Jacuzzi worked at a vineyard in Italy before following his sons to California, where they became plane builders. After a tragic crash killed one of his sons, Giovanni convinced his remaining kids to get into a less dangerous industry. Belatedly following in his father’s footsteps, Valeriano Jacuzzi got to work planting zinfandel, carignane, and mourvedre grapes.
Their wine comes from tea. Compost tea, that is. This oozy, eco-friendly mixture of molasses, fish emulsion, rock dust, and microbes fertilizes the crops. Meanwhile, bell beans, barley, and oats serve as cover crops, adding further natural enrichment to the soil. These are just a couple components to an entire system of green farming techniques used in the vineyards.
Some of the field workers are fuzzy, and some are creepy-crawly. When it’s time to weed, the farmers bring in flocks of hungry sheep to munch their way between the vines. Farmers also control pests with the help of creatures that are a little less cute: predator mites. They import these microscopic bugs to cut down on nature’s vine vandals.
It’s free to taste. Visitors can stop in to try up to five complimentary wine samples during normal hours, though they can also pile on extras such as table service, chocolate-wine shots, and samples from sister business The Olive Press.