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Hello Bud Break,
One of our favorite parts of Spring is the start of the grape growing season. Learn More here about our vineyard practices, we are looking to promote organic methods to protect our young vines.
Now that pruning is done, growers and vineyard managers are making critical decisions about protecting their vineyards from wet winters. Wet winter weather always brings a concern of “Eutypa Dieback” (Dead-arm, grape canker) and how best to manage the risk in vineyards.
The good news is that there are some passive methods to help reduce infection. Here at Sunlit Oaks we use “wound paint” to cover pruned areas of the vines. This will prevent infection of pruning wounds when rain is predicted after pruning.
These is a sustainable way to promote vineyard growth and protection of future vines, while reducing the use of pesticides. We are looking to promote cooperation not competition in our vineyards.
"Silicon Valley" - it's easy to forget this area's role as California's first premium wine production region - the Santa Clara Valley. Native Americans named it "the Valley of the Heart's Delight." French and Italian immigrants who settled here during the Gold Rush era recognized the rich soils and Mediteranean climate as the perfect New World home for their European grape varietals. And so it begins.
Santa Clara Valley Wines
Take a step back in time to a more relaxed era. Visiting our historic wineries is to leave the Computer Age behind. The person pouring for you in our Tasting Rooms may very well be the winemaker! When you are on vacation or business, please be sure to visit our conveniently situated wineries throughout the Valley. Daily tasting is available at most of our wineries. Many offer tours, special festivals, concerts and dinners. Several are available for picture-perfect private parties, corporate events, and weddings.
Whats better than thick creamy clam chowder, pairing it with Sunlit Oaks 2012 Chardonnay. We choose to Lighten up this Chowder with milk instead of cream and blending part of the soup will help thicken it up.
2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed
3 cups 2% milk
1 cup fat free vegetable broth
2 (10 oz) cans clams, drained, juice reserved
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn
In a large pot, melt butter .Yum. and add onions. Then put on low heat until onions are translucent. Add flour and milk then stir. Add vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper.
Cook on medium-low until potatoes are soft, about 10-15 minutes. Remove half of the soup and bay leaves and blend it. (optional) Return to pot and add clams and corn. Feel free to adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley. Add Bread Bowl for that WOW factor or garish with salted crackers.