This harvest season we are trying something new at the Fess Parker Winery, Friday Harvest Lunches. Guests get a behind the scenes look at the Fess Parker Winery harvest with our winemaking team, followed by a family style lunch with members of the Parker family, tasting room staff, and winemaking team.
Themed harvest lunches have included a shrimp boil, beef bourguignon, and jambalaya; served alongside Fess Parker single vineyard, estate, and clonal selection wines.
October 16th will be the last of this year's Friday Harvest Lunches featuring cassoulet, a specialty of southwestern France.
Tickets are limited so get them soon, as this event will sell out.
Upcoming events for October also include:
October 17- Fess Parker Wine Club Pick-Up Party
October 24- Wine & Swine in the Vines Harvest Pig Roast
For details and to get tickets for any of these events contact Elena by phone at 800-841-1104, or by e-mail at firstname.lastname@example.org
On August 16, we celebrated our 2nd annual SummerFess here at the winery. On what would have been Fess Parker's 90th birthday, the 25th anniversary of the Fess Parker winery, and the 50th anniversary of the Daniel Boone show, we had good cause for celebration.
To kick off the festivities we did a special retrospective tasting of Fess Parker benchmark wines from the past 25 years. The tasting took place in our estate barrel room and was led by Head Winemaker, Blair Fox, Winery President, Tim Snider, and Winemaker Emeritus, Eli Parker. The wines poured were all rated 93 points or higher by notable publications such as Robert Parker's Wine Advocate, Wine Spectator, and Wine Enthusiast Magazine.
As early evening approached, the festivities moved out onto our lawn where we had live music from the highly talented Ventucky String Band, barbecue from gourmet food truck, Georgia's Smokehouse, and artisan wood fired pizzas prepared by our winery chef.
As the Ventucky String Band cleared the stage it was now time for a very special Daniel Boone reunion and panel discussion. Actors Darby Hinton, Ed Ames, Rosey Grier, and Veronica Cartwright, along with producer Barney Rosenzweig shared stories and memories from there time on the Daniel Boone show.
As day turned into night, it was finally time to turn our attention to the big screen. Two Daniel Boone episodes were viewed by family, friends, and fans on this warm summer evening. It was a great way to end a very special day here at the winery.
We wanted to say a big thank you to the Ventucky String Band, Georgia's Smokehouse, Darby Hinton, Ed Ames, Rosey Grier, Veronica Cartwright, and Barney Rosenzweig for taking part in SummerFess and helping to make it a great and memorable day.
This past Saturday we had the chance to celebrate dad for Father's Day with our Syrah & Sliders event that was held in our estate barrel room and VIP room.
Guests who attended were able to enjoy an assortment of Syrah's from Fess Parker Winery and Epiphany Cellars which included our flagship wine, Rodney's Vineyard Syrah, along with our premium red blend, Crockett. From Epiphany Cellars we featured two single vineyard Syrah's, Stagecoach Syrah along with Hampton Vineyard Syrah.
Guests were also able to pair their Syrah's with a trio of sliders that were being cooked up throughout the event. All three sliders were made with local grass-fed beef from Dey Dey's Best Beef Ever located about 20 minutes away in the Sta. Rita Hills.
Slider #1: House-made brioche bun, grilled onions, tomato, arugula oil, Muenster cheese.
Slider #2: King's Hawaiian roll, roasted garlic aioli, roasted red pepper, parsley.
Slider #3: House-made brioche bun, bacon jam, sharp cheddar cheese, green leaf lettuce.
We want to thank all the dad's and everyone who attended Syrah & Sliders and hope that you had a great time. Also a big thank you to Dey Dey's Best Beef Ever for supplying us with such great beef for our sliders.
This year we celebrated our 15th annual wine club release day barbecue. It was a fun weekend filled with great food served up by Plemmons Catering, fantastic music provided by the Ventucky String Band, a special Saturday night barrel room dinner prepared by the Wine Cask, and plenty of Fess Parker new release wines to be enjoyed all weekend long.
This year we were thrilled to have Fess' grandaughter, Tessa Marie, pouring her Tessa Marie Wines for our members.
We want to say a special thank you to all of our wine club members who attended this year and in years past for making our annual barbecue such a special event. We look forward to seeing you all next year!
This past Saturday, we had our first ever SummerFess Fesstival here at the Fess Parker Winery. From 11am-3pm local vendors setup on our lawn sampling and selling their products.
Winery guests were able to sample and purchase chocolate truffles from Stafford's Famous Chocolates, fresh baked seasonal pies and pastries from Fork and Whisk, olive oil from Rancho Olivos, lavender products from Clairmont Lavender Farm, local honey and honey products from San Marcos Farms, local grass-fed beef from Dey Dey's Best Beef Ever, and purchase jewelry from Cookie Lee Jewelry.
Local rock band, Spun Honey, also joined us for the day's festivities; Playing original songs as well as covers of everything from Hank Williams and Tom Petty to No Doubt and Zach Brown Band.
While tasting wine and enjoying the music, guests had the opportunity to buy some delicious Southern barbecue from local food truck Georgia's Smokehouse.
The Fess Parker Winery also held a special retrospective tasting in our estate barrel room. Wine club members tasted different vintages from our wine library of Ashley's Chardonnay, Bien Nacido Vineyard Pinot Noir, and Rodney's Vineyard Syrah. The tasting was led by a panel consisting of our Head Winemaker Blair Fox, Eli Parker, Winery President Tim Snider, and local journalist and wine writer, Gabe Saglie.
Our first SummerFess Fesstival was a lot fun, we want to send a special thank you to all our vendors who attended, Spun Honey, and Georgia's Smokehouse, and of course to all our guests who came and helped make it a special day.
June 22nd marked the first of our Parker Picnic Series. The Parker Picnic Series is a string of events that includes live music and local food trucks and takes place in our picnic area, one Saturday, every month from June through October.
To kick off the series this summer we had local rock band Joe Daddy & the Sumthins. Guests of the Fess Parker winery were treated to Joe Daddy’s Rockin’ covers with a focus on but not limited to 90’s hits. They even played some of their own original music.
While being entertained by Joe Daddy & the Sumthins, guests enjoyed Fess Parker wine as well as some delicious Southern BBQ prepared by Georgia’s Smokehouse. Pulled pork, smoked brisket, grilled cheese, smoked burgers, mac & cheese, sweet potato fries, as well as bacon and cheddar hush puppies were all enjoyed throughout the day.
If you came with a sweet tooth we didn’t forget about you. Sugar and Salt Creamery came prepared with 4 different flavors of artisan sorbet made with local ingredients.
It was a great day to be outside, drink some great wine, and enjoy some music and food.
Remember to check back often on our website at www.fessparkerwines.com for an update of upcoming Parker Picnic Series dates along with a lineup of food trucks and music.
This past June 15th we celebrated the marriage of two of the great pleasures in life, Steak and Syrah. On their own each is fantastic, but put the two together and see how steak and Syrah work harmoniously with each other to create a sensory masterpiece.
The event took place in our estate barrel room and was led by a panel including winery President Tim Snider, Fess Parker Winery head Winemaker Blair Fox, and Nadine De Bruin from Dey Dey’s Best Beef Ever ranch located in the Santa Rita Hills.
Guests were led through a tasting of 5 different Syrah’s which included Syrah’s from Fess Parker Winery, our sister winery Epiphany Cellars, and even a couple of international Syrah’s from France and Australia. Along with the lineup of Syrah’s, guests were able to pair beef from Dey Dey’s Ranch with their wine. Our winery Chef used four different cuts of meat and different methods of preparation to pair the beef with the different Syrah’s.
Beef shoulder braised for 16 hours in Rodney’s Syrah and beef stock was used to create a beef pot pie. Beef tenderloin was roasted, chilled, and thinly sliced to be served atop a crostini with red wine onion jam and arugula oil. Dey Dey’s creates their own Bratwurst sausage which we just grilled over red oak and served on its own. Flank steak was also grilled over red oak, sliced, and served with a Rodney’s Syrah barbecue sauce.
Throughout the tasting experience guests were able to interact with our panel, asking questions about Syrah and all the various regional differences and characteristics of the grape itself. Guests also were able to learn a lot more about ranching and grass-fed beef from Nadine as she answered questions about the ranch.
After the seminar portion was done guests were treated to a traditional Santa Maria style barbecue which of course featured Dey Dey’s Best Beef Ever. All in all it was a great day and a lot of fun.
Keep a lookout on our events page for next year’s theme, Chardonnay and Lobster? Pork and Pinot? Have any suggestions? Leave a comment and maybe we will use your theme next year.
April 26th, 27th, and 28th marked the dates for the Fess Parker Winery and Vineyards 14th annual wine club release day barbecue. Members attending this year were treated to a weekend full of new release wines, delicious barbecue, and great music.
The Fess Parker winery released four new wines for this year’s event which included the 2011 Sierra Madre Chardonnay, 2010 Ashley’s Pinot Noir, 2011 Pommard Clone Pinot Noir, and the much anticipated 2010 Crockett.
While members tasted through the new releases they had the opportunity to talk with our head winemaker Blair Fox, assistant winemaker Dave Potter, members of the Parker family, and Fess Parker sales representatives that came out from various parts of the country.
After members tasted through our lineup of new wines they were treated to a traditional Santa Maria style barbecue provided by Plemmons Catering. Tri tip, chicken, and sausage were all grilled over red oak wood and served with all the traditional accompaniments.
We were very happy to have Natalie Gelman back to the winery as our musical guest for the weekend. She sang original songs as well as a variety of covers from hits of the past. She is always a joy to listen to.
On Saturday night over release day weekend we had a special winemaker dinner in our estate barrel room for members who wanted to enjoy a special wine and food pairing dinner. Dinner was prepared by one of Santa Barbara’s most well-known restaurants, the Wine Cask.
Guests met in our VIP member lounge for a meet and greet and a chance to relax and enjoy some wine. Dinner was a 4 course menu that was specially paired with our new release wines. Throughout dinner Eli Parker, Ashley Parker Snider, winery President Tim Snider, and head Winemaker Blair Fox would talk about the wine, winery and vineyard history, and the food and wine pairings. It was definitely a night to remember.
This year’s wine club barbecue was surely one to remember and was a lot of fun. Thank you so much to all our members who attended and made it a success. Also a big thank you to Plemmons Catering, Natalie Gelman, and Wine Cask for all of your talents and contributions, and for helping make this event special. Hope to see you all back next year.
On February 9th, 2013, the Fess Parker Winery held its 3rd annual Big Easy Mardi Gras party to celebrate the newest release of our Big Easy red wine. The party took place after hours in our tasting room which was transformed into the wine country version of Bourbon Street.
With plenty of Big Easy opened and ready to pour the Fess Parker crew welcomed wine club members and guests to a night full of wine, food, and music.
To accompany the Big Easy red wine we had a menu full of Cajun themed appetizers and desserts coming out of the Fess Parker kitchen. Traditional jambalaya was served along with Lousiana style wontons with a Lousiana hot sauce crema, crab cakes with remoulade, parmesan polenta cakes with sautéed shrimp and an apricot-ancho chile barbecue sauce, as well as a crostini with goat cheese and Kalamata olive tapenade. For dessert, chicory root coffee chocolate truffles were served as well as a traditional New Orleans king cake.
No Mardi Gras party would be complete without having some live jazz music to enjoy. We were lucky enough to have the always great sounding Jerry Coehlo Trio jazz band come and play for us and keep the party jumping.
This year’s Mardi Gras party was a lot of fun and we can’t wait for next year’s. Thank you so much to everyone who attended and helped make this such a great party!
This past Saturday night here at the winery we held our first ever night time pick-up party. Pick-up parties are held once a quarter and give our members an opportunity to pick up their current wine club shipments as well as taste the new wine club releases.
For this quarter’s pick-up party we decided on a chili and chocolate theme. With the winter weather in full swing we thought it would be fitting to serve a rich, rib-sticking chili to help keep our members warm.
Members were also treated to a special chocolate truffle and wine pairing from Jessica Foster of Jessica Foster Confections based out of Santa Barbara. She created 7 different chocolate truffles to be paired specifically with our wines. The chocolates were delicious. Some favorites were the dark chocolate rosemary paired with our Rodney’s Vineyard Syrah, milk chocolate star anise and thyme paired with our American Tradition Reserve Pinot Noir, and the white chocolate meyer lemon paired with our Port.
Members had the option of enjoying their chili and chocolate by the fireplace, or visiting with our staff members at one of our tasting counter’s while trying the new release wines.
Our first night time pick-up party was a success. We had a great turnout from our members and we had a lot of fun serving the food and wine.
From everyone here at the Fess Parker Winery we would like to send a big thank you to all our members who attended and helped make it a great night. We would also like to say thank you to Jessica Foster for creating some incredible and delicious chocolates to go with our wines.
For updates on future events as well as recipes from events continue to check our blog on a regular basis. The Vegetable Chili recipe will be up here next week.