Considerations Before Hosting an Event a Holman Ranch

We’re thrilled you’re considering Holman Ranch for your upcoming event. To help with the planning process, please review the following tips and reminders about hosting an event at this private estate.

Décor Safety

You’re welcome to create a soft, romantic ambience with real candles, as long as the flames are contained within the vessel and are not higher than the container. Please skip the confetti, sparklers, birdseed or rice, as they are not permitted on the property.

Décor Set Up

Enjoy the creative freedom to dress up the venue in your own special way. To preserve the beauty of the newly remodeled historic estate, it is required that decor is never permanently secured with items such as nails, screws, tacks, tape (unless it’s painters tape), etc…

Noise Curfew

Dance and celebrate to your hearts’ content until 10:00pm. Keep in mind that all legal venues have a curfew. Holman Ranch is a legal outdoor facility in a residential neighborhood and must comply with a use permit and the Monterey County noise decibel limits. This means that all music must end by 10:00pm sharp and cannot exceed 85db at 50 feet.

To extend the celebration past 10:00pm, consider hosting an after party at Will’s Fargo Restaurant and Bar, our sister restaurant; conveniently located down the street in Carmel Valley Village.

Vendors & Caterers

You have the flexibility to select your own licensed and insured vendors. If a chosen vendor is not on the preferred vendor list, please kindly obtain approval in writing first.

Event Insurance Required

Day-of liability insurance is required for every event. A list of providers and instructions is available for reference.

Wine & Spirits

The corkage fee is waived for each event with the purchase of a minimum order of Holman Ranch estate wine. All alcohol must be served by a licensed and insured bartending or catering company. Ask about Holman Ranch beverage packages and services for your special event.


10 Reasons Why Choosing From a Preferred Wedding Professional List is Key to a Successful Wedding

Reserving a private estate in a new location for (potentially) hundreds of people can bring a plethora of obstacles. As a top-notch wedding venue in Carmel Valley, we get asked a number of questions by couples looking to organize bits of their own wedding; including questions such as:

“I have a friend who owns a business that can help with floral arrangements. Is that allowed?“

“My friend is a bartender. Can he serve our alcohol for the reception?”

“Can I pick my own wedding planner?”

Trying to save money while creating the ideal wedding you’ve always dreamed of is sometimes easier said than done.

The truth of the matter is that using your own vendors can actually cost you more money and cause far more stress than you anticipated. How can you avoid this problem? Use vendors recommended by your venue or the venue’s services themselves.

For example, a Carmel Valley wedding professional who has worked with the venue before will know the ins and outs of the location, allowing them to plan effectively and efficiently; whereas someone new to the area is prone to mistakes, damages and poor planning.

Rather than talking about why it’s best to choose a vendor that has been recommended by the venue you’ve chosen, it may be more helpful if I share 8 real life mishaps caused by vendors that were new to a venue.

1. Staffing Issues with Caterers

Your caterer being understaffed can cause problems for you and can hurt the quality of the service they provide. If the preparation area is not near the reception then transporting items not only requires more effort on the caterer’s part but also runs the risk of your food getting cold and service running slow.

2. Damage Caused by Caterers

The biggest reason you are likely to incur additional charges is due to catering companies causing damage to the property because they lack respect for the location they’re working in or generally do not care.

Here are just a small handful of examples of damage that might accidently occur:

  • Oil spills on driveway
  • Blocking pipes with grease poured down sink
  • Not disposing of trash properly
  • Generally leaving the venue in a poor state
  • Not cleaning china and flatware

3. Driving & Parking Area Damages

Using your own vendors will likely mean they are unfamiliar with the venue itself, driving in areas where they aren’t allowed.

Low hanging branches knocked off trees, knocking out lights and generally disrupting the landscape are common occurrences that take place because vendors are new to the site.

There’s nothing worse than finding the ideal place to get married only to have the perfect tree you wanted your first kiss as a married couple to take place under, ruined by a careless truck driver.

4. Damage to Lawns

Carmel Valley is typically sunny which means that we pride ourselves in our native gardens and lawns where wedding ceremonies likely take place.

Unfortunately, due to a lack of communication and explanation of the venue’s rules with your chosen rental companies, damage can be caused even with the proper precautions not being taken. Guess who foots the bill for those damages? You!

5. Experience

If you decide to go it alone and pick your own vendors you may run the risk of not being familiar enough with the challenges of an outdoor event space.

When having an event outdoors; whether it be a garden, public park or even someone’s backyard, there are a lot of things to consider:

  • Is your caterer familiar with creating kitchens outdoors?
  • Are there enough power sources or a generator to accommodate?
  • Do you have a tent prepared just in case of inclement weather?

If you pick a recommended vendor then these questions are much easier to answer since they have the experience and the know-how.

6. Transportation Issues

Whether it be valet services or shuttle companies, a number of issues can occur due to poor planning.

Not having enough attendants can lead to guests being stuck in their vehicle as they wait their turn for valet. Companies may not account for the length of a driveway or the distance from the actual car park so imprecise numbers of staff can lead to problems.

Since you are dealing with a new location, attendants may not show or get lost. Shuttle bus drivers can suffer the same problem. Despite technological advances, like GPS and iPhones, these issues still arise.

7. Policies of Rental Companies

While we deal with planning weddings all year round, you on the other hand may not be so rehearsed with the questions you should be asking your rental company. Questions like:

  • What’s the delivery window and are there fees?
  • Does the venue require that all rentals be removed by a certain time?
  • Does the quote include any extra fees?

8. Rental Companies Forgetting Items

If the company you hire forgets one or two items for your wedding, chances are, they will not get said items to you until it’s too late. Why is this? Unfortunately, venues and planners have priority over individuals.

With that said,

You may already have the dream caterer or ideal florist in mind for your Carmel Valley wedding and that’s great, given that Holman Ranch allows for it. However, bear in mind you’ve made an agreement with your venue and must make sure your wedding vendors follow the rules outlined in your contract. It’ll be you who pays for any damages that they cause!

It may seem obvious, but the vendor driving their truck or the caterer that leaves the kitchen in a terrible state likely will not worry nor care should their mistakes cost you extra fees. Just food for thought.

So if you’re looking to have a less stressful wedding here in Carmel Valley, we highly recommend seeking out a venue that has a recommended wedding professional list in place, like Holman Ranch!


Wild Mustangs Still Roam Free, But Many Of These Magnificent Animals Need A Safe Home

Wild horses embody the mythic Old West, and free-roaming painted mustangs — original descendants from colonial Spanish horses — still live in the tens of thousands on federal land.

At the turn of the 20th century, feral mustangs (because they are descended from once-domesticated horses, they are properly defined as feral) numbered in the millions, but most were rounded up, slaughtered, and used for pet food or fertilizer. By 1970, only 17,000 of these magnificent horses remained.

Today, mustang herds vary in the degree to which they can be traced to original Iberian horses. Some contain a greater genetic mixture of ranch stock and more recent breeds, while others are relatively unchanged from the original stock, mostly among isolated populations.

In 1971, Congress passed a law that declared wild horses “living symbols of the historic and pioneer spirit of the West” and made it a crime for anyone to harass or kill them on most federal land. The law tasked the Bureau of Land Management with protecting the animals still roaming the range.

Protected horses naturally began to reproduce and by 1983 there were an estimated 65,000 horses and burros on the range, competing for resources with cattle and native wildlife.

To help create a sustainable balance, the BLM began removing horses from the wild (nearly 10,000 a year) and the wild population has numbered around 35,000. The captured horses are put up for adoption (the BLM hosts monthly Internet auctions on its website www.blm.gov/adoptahorse. Almost anyone can adopt a Mustang for as little as $125 as long as they sign a contract promising not to sell it to slaughter (something that used to happen quite frequently).

Investigations in the late 1980s and 1990s showed that many adopters, including several BLM employees, had turned a quick profit by selling the horses to slaughterhouses. To discourage such re-sales, the BLM began holding the title of sale for a year. Today the agency visits almost every adopter for a “compliance check” to ensure the horse’s well-being.

The restrictions, unfortunately, discouraged adoptions, and today only one in three captured horses finds a home. The rest go into a warren of taxpayer-funded corrals, feedlots and pastures collectively known as “the holding system.” Since horses often live 20 years after being captured, the holding population has grown steadily for decades from 1,600 in 1989 to more than 47,000. There are now more wild horses living in captivity than in the wild.

 

 

A key approach to placing excess animals has been advanced by Madeleine A. Pickens, former wife of oil magnate T. Boone Pickens, who seeks to create a private sanctuary in northern Nevada. There are also increased efforts to assist with finding appropriate adoption homes. One example is a promotional competition, The Extreme Mustang Makeover (www.extrememustangmakeover.com), that gives trainers 100 days to gentle and train 100 mustangs, which are then adopted through an auction.

So far EMM has taken more than 48,000 mustangs off the range, and has arranged more than 5,000 adoptions.


Planning Your Wedding? Be Sure To Factor In The Cost Of Tipping

Tipping is not considered obligatory, but it’s an accepted expression of gratitude for certain services granted. Just as we would never leave a restaurant without tipping our servers, those behind the efforts to pull off the perfect wedding should not be forgotten either.

 

 

 For potential brides and grooms, determining who should be tipped and how much that amount should be is often left to the very end — when they are already juggling dozens of other last-minute details.

 Here are a few guidelines to help you navigate this important element of your wedding:

  • Whether it’s one of the fathers, the best man or a maid of honor, assign someone the duty of handing out envelopes holding cash tips. Pay these either at the time of service (hair and makeup), at the end of the wedding (allowing you to adjust the tip to reflect the service), or at the beginning (vendors are more likely to provide excellent service if tipped before the wedding).
  • Traditionally, business owners of larger companies don’t get tipped — just their employees — but you can/should tip an owner when the service exceeds expectations. Small business owners should never be overlooked either, since their businesses are often run by just one person.
  • Wedding planners won’t likely expect anything; however, if yours exceeded expectations you can always give a small percentage of the total bill. Approximately 50 percent of couples do tip their planners, but these are typically those with holding more opulent weddings. Remember, non-monetary thank-yous such as professional photos of the wedding for the planner’s portfolio can go a long way, too.
  • If your officiant is affiliated with a church or synagogue, you’re normally expected to make a donation to that institution, and tipping the officiant is also appreciated. If you’re a member you’ll probably want to give a larger amount than if you’re not. However, if you’re getting married there and they’re charging you to use the space, feel free to give a smaller amount.
  • When it comes to bartenders, waitstaff, parking, bathroom, and coat-room attendants the rules of tipping are dictated by your contract. If the service fee is included, consider doling out extra only if the service was exceptional. If it’s not included, ask ahead of time how many attendants will be working your wedding and calculate on a per person basis.

Here is a general guideline for tipping amounts:

  • Bartenders: 10 percent of total liquor bill (split among them)
  • Bathroom attendants: $1 to $2 per guest
  • Catering manager: $200+ (or a personal gift)
  • Chef: $100+
  • Coat check attendants: $1 to $2 per guest
  • Hairstylist: 15 to 20 percent
  • Hotel chambermaids: $2 to $5 per room; $10 to $15 if you used a suite as your dressing room
  • Limo or bus drivers: 15 percent
  • Maitre d’hotel or headwaiter: 1 to 3 percent of food and beverage fees
  • Makeup artist: 15 to 20 percent
  • Musicians: 15 percent of fee for ceremony musicians; $25 to $50 per musician for reception
  • Photographer/videographer: $100
  • Valet or parking attendants: $1 to $2 per car; 15 percent for valet parking
  • Waiters: $20 and up each (distributed by the catering manager)
  • Wedding planner: 15 percent of fee (or a personal gift)

California Olive Oil Producers Opening Up Their Groves For A Close Up Look At A Fresh, Pure Product

For decades Americans have assumed that the only olive oils worth buying come from the Mediterranean, shipped across the Atlantic from Italy, Spain or Greece.

But in the last few decades, California producers have mounted a major new effort to bring back the domestic olive oil industry, planting thousands of acres, building new mills and producing oils that can be fresher, purer and cheaper than all but the finest imports.

 

The California olive oil trade, started by 16th-century Spanish missionaries, was almost dead 20 years ago, with only a few small producers doing business along the Pacific Coast and in the wine country.

Today, the state produces 99 percent of the extra-virgin olive oil consumed in the United States and 4 percent globally, according to the California Olive Oil Council. With that heightened reputation for freshness and quality, olive oil tourism in California is growing, with several producers opening their estates to the public.

For example, Seka Hilla in the Capay Valley, two hours northeast of San Francisco and run by the Indian tribe Yocha Dehe Wintun Nation, has three oil varieties and shows guests how they are made. The tours include an oil sampling, a visit to the mill where the olives are pressed and bottled, and a stroll through the 82-acre orchards. Tours are free and arranged through the company’s website.

Holman Ranch in Carmel Valley tends its owns olive grove on a south-facing hill at its vineyard estate. The 100-tree grove — with multiple, mature cultivars, including Frantoio, Leccino, Mission, Coratina, Pendolino and Picholine — produces quality olives milled at a certified organic facility. Many guests at Holman find it fascinating to take a walking tour through the grove, particularly near harvest time in December.

Such tours are worth adding to a travel itinerary, according to Curtis Cord, publisher of the online Olive Oil Times. “The smaller producers in California are creating beautiful oils in exceptionally picturesque settings so you get double appreciation from each one you visit,” he said.

The rise in California olive oil comes at time when scrutiny still shrouds the foreign oil market. False labels and adulterated oil are common at many levels of the import marketplace. The American trade, much smaller and less prestigious, has not offered the same opportunities for fraud, and has remained relatively clean. This has given New World producers the opportunity to stake a claim that they can provide the purest oil.

Come see — and taste — for yourself.


If You Don’t Like Chardonnay, Give This Green-Skinned, Burgundian Grape Another Chance

Through the years Chardonnay has become a polarizing wine. While it remains the most popular grape in the world, it’s also the wine many people love to hate. The ABC (Anything But Chardonnay) crowd declares it as too big, too bold, too buttery, and too aggressively oaked.

Secondary fermentation allows benign bacterium to convert malic acid (that tart green apple flavor) into softer lactic acid (creamy or buttery tones). And the use (or overuse) of oak barrels creates that oakiness many find off-putting.

 

But there’s more behind this green-skinned, Burgundian grape than meets the eye — and the palate Here are some ABCs”.

  • Not all Chardonnay is buttery: Many winemakers don’t allow secondary fermentation to occur, and Chardonnay’s brightness and minerality come through in the finished product. A very ripe Chardonnay will have flavors of tropical fruit such as pineapple, guava and mango, while a barely ripe Chardonnay will have green apple and lemon flavors.
  • Unoaked Chardonnay lets the grape shine: Beginning in the 1980s American producers of Chardonnay began aggressively adding oak to the wine, leaving huge flavors of vanilla, toasted marshmallows and wood. Many people still love that style, but the tide is turning, and vintners now use stainless steel tanks in favor of oak barrels.
  • Bubbles and Chardonnay: If you find yourself drinking “Blanc de Blancs,” that bubbly comes solely from Chardonnay grapes. It’s the counterpart to the Blanc de Noirs (white from black), made from Pinot Noir. Blanc de Blancs was the first wine Schramsberg produced in 1965 and was America’s first commercially produced, Chardonnay-based brut sparkling wine.
  • Chardonnay is food friendly: If you’ve got a big, rich, California Chardonnay, fire up the grill and throw on a few steaks because that oaky, buttery wine goes well with beef. But don’t try to pair it with pungent cheeses. Instead, try soft or semi-soft creamy cheeses. Oaked chardonnays, especially those with a slight residual sugar, pair well with dishes having some sweetness themselves, a chicken breast with a tropical fruit salsa, or rich, buttered lobster. Bright, high-acid unoaked Chardonnay pairs better with foods high in salt, low in sweetness and with moderate fat or oil. Plainly prepared fish and raw oysters come to mind.
  • Many expressions of Chardonnay: Climate strongly influences the character of wine, and its effects are readily apparent in Chardonnay. Depending on where the grapes are grown, Chardonnay exhibits flavors ranging from tart lemon and apple to ripe, tropical pineapple. When produced in cooler climates, Chardonnay leans toward the former. Cool temperatures preserve the grape’s natural acidity. Flavors are reminiscent of citrus and apple, sometimes peach, often floral. In these regions, Chardonnay reflects the nature of the soil on which it was grown, with hints of minerality or chalk. Crisp and refreshing, these wines are elegant and perfectly food-friendly. In warmer climates, Chardonnay is ripe and tropical, with notes of pineapple, guava and mango, and a rounder mouth feel. So forget that oak-rich wine of the 1980s and ’90s. A whole wide world of Chardonnay awaits.

Couples Looking For An Exotic Wedding Ceremony Turn To Lions, Llamas And Elephants

Exotic animals are becoming the new must-have for couples seeking that unforgettable “wow” moment at their wedding. Because when dreaming of a perfect wedding, nothing says love quite like a spitting llama or a roaring lion.

But not everyone is keen on this new trend. These wild ceremonies can lead to logistical and legal issues, and animal rights groups stand firmly against the practice.

 

 

The most elaborate “wild” wedding that made news lately occurred In Las Vegas, where a groom of Indian descent rode atop an elephant in front of the Bellagio, while some hundreds of guests (and curious onlookers) danced around Tai, the 4.5-ton animal thought to bring the couple good luck.

That glitzy wedding addition in the desert cost the groom $10,000. Most exotic-animal weddings do not go that far, but the red tape is still extensive.

When used for entertainment purposes, these type of animals must be licensed and monitored by the federal government. Owners of exotics must file a travel itinerary and ensure there’s enough distance between the animal and the public.

Although couples are drawn to adding animals to their wedding or wedding photos because they want to be different, a lot of cities, such as Huntington Beach, Calif., have banned the trend (the law there has been in existence since 2002). States that have also initiated this ban are Indiana, Connecticut, Florida, Hawaii, Massachusetts and New York.

A way around all this is not to bring the animals to your ceremony, but to bring the ceremony to the animals. Zoos and aquariums can offer an inspiring, energizing and decidedly unique venue to create a memorable wedding. And, best of all, by supporting these institutions you’re helping them secure a better world for animals.

The San Diego Zoo or San Diego Zoo Safari Park arrange ceremonies against a unique backdrop. Couples can get married against the backdrop of a vast savanna while herds of rhinos, giraffes, and gazelles roam in the distance. Or perhaps a lush tropical setting on the edge of a lagoon filled with rare birds and plant life. If they want elephants they can do that, too. The Denver Zoo also does brisk wedding business. And in Cincinnati, the Newport Aquarium allows couples to rent out penguins for their nuptials

If all that sounds too elaborate, couples can have their own pets stand in as the guests of honor. Or pets can have a specific role (ring bearer or flower girl are common) in the ceremony.

But before giving your pets a starring role, think about whether this will be an enjoyable experience for them. Will they feel comfortable around your guests? Are they obedient and well behaved? After all, you wouldn’t want wild animals ruining the biggest day of your lives.


Swirl, Sip and Celebrate National Wine Day at Holman Ranch Vineyard & Winery Tasting Room in Carmel Valley Celebrate National Wine Day May 25th!

Press Contact: Marci Bracco (831) 747-7455

Swirl, Sip and Celebrate National Wine Day at Holman Ranch Vineyard
& Winery Tasting Room in Carmel Valley

Celebrate National Wine Day Wednesday, May 25th!

CARMEL VALLEY, CA – Celebrate National Wine Day Wednesday, May 25th.  Holman Ranch Tasting Room at 19 E. Carmel Valley Road in Carmel Valley, California will celebrate with buy one get one for 1 cent tastings between 11:00 a.m. and 6:00 p.m. on Wednesday, May 25th (valid for one buy one get one for 1 cent Estate tasting of Pinot Noir and Chardonnay per person.)

 

Holman Ranch’s Carmel Valley Village Tasting Room is the perfect backdrop to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines. There is something for everyone, from the full-bodied Pinot Noirs to the light, fruity flavors of our Pinot Gris and lightly-oaked, food friendly Chardonnay. Holman Ranch also offers estate grown and bottled Extra Virgin Olive Oil available for tasting and purchase at the Tasting Room.

Stop by and celebrate National Wine Day! The list of benefits for drinking wine is getting longer and longer by the minute. A glass of wine a day has been shown to improve heart health, reduce forgetfulness, help you lose weight, boost your immunity, and help prevent bone loss.

Did you know? Wine has been produced for thousands of years all around the world. Archaeological sites in Macedonia uncovered evidence of early European wine production that date back more than 6,500 years! In China, traces of crushed grapes were found that are believed to be from the second and first millennium BC.

Evidence of wine’s popularity? There are over 20 million acres in the world dedicated to growing grapes for the sole purpose of making wine!

The tasting room is open daily from 11:00 a.m. – 6:00 p.m. and is available for private events. 831-659-2640 www.holmanranch.com

Holman Ranch Vineyard and Winery Background:

Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for our vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate.

Holman Ranch estate-grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle. The climate and terroir of the appellation has played a critical part in the success of their wines. The warmth of the inland valley coupled with the cooling marine layer has proven to be an ideal microclimate for the production of Pinot Noir and Pinot Gris. The vineyards’ Burgundy Clones have thrived from the perfect blend of ideal climate, southern exposure and thin rocky soils.

The estate wines of Holman Ranch include: Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our trees has a delightfully distinctive flavor.

Holman Ranch Background:

Holman Ranch: Where the Past is Always Present. Tucked away in the rolling hills of Carmel Valley, historic Holman Ranch provides a unique and memorable setting for weddings, special events, family gatherings, corporate retreats, and team-building events. With its charming gardens, stunning mountain views and serenity, this private estate affords old-world charm while providing modern day conveniences. This stunning Property includes a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more.

 


Sip, Swirl, Savor and Learn The Fifth Annual “In Your Backyard” Series Brought to you by Edible Monterey Bay and Holman Ranch Announces Its June 15th Class

Sip, Swirl, Savor and Learn

The Fifth Annual “In Your Backyard” Series Brought to you by

Edible Monterey Bay and Holman Ranch

Announces Its June 15th Class

June 15th will feature Kenneth Macdonald from Edgars at Quail Lodge in Carmel Valley who will take you from garden to table, discussing how to plant your garden with your menus in mind and providing tips for cooking your harvest. The evening will benefit Ag Against Hunger, which channels surplus fruits and vegetables from farms in our area to those in need. www.agagainsthunger.org

 

CARMEL, CA (April  2016)  Inspired by the culinary bounty of California’s Central Coast, Holman Ranch Tasting Room, located at 19 E. Carmel Valley Road in Carmel Valley Village, is working with Edible Monterey Bay to invite local culinary chefs and artisans to demonstrate how wine can be best complemented with fresh culinary products found throughout the Central Coast.

The “In Your Backyard” series brought to you by Edible Monterey Bay and Holman Ranch will have chefs, farmers sand foragers sharing their tips and techniques for finding the perfect, fresh ingredients for preparing truly memorable meals, side dishes as well as understanding flavor pairings. From paella to abalone and sea vegetable demos, the series will showcase local experts’ knowledgeable on everything from how to select the best meats to creating savory pastries with ingredients from the local Farmers Market. Each demonstration will offer recommendations for the best wine to pair with the featured culinary item.

Here is a sneak peek at our 2016 schedule, partners and charity beneficiaries:

  • June 15th will feature Kenneth Macdonald from Edgars at Quail Lodge in Carmel Valley who will take you from garden to table, discussing how to plant your garden with your menus in mind and providing tips for cooking your harvest. The evening will benefit Ag Against Hunger, which channels surplus fruits and vegetables from farms in our area to those in need. www.agagainsthunger.org
  •   July 14th, 6:00 PM – John Cox with Sierra Mar at Post Ranch in Big Sur and Trevor Fay of Monterey Abalone Co. will take up the theme “Cooking the Big Sur Coast,” showing you how to cook our local abalone and sea vegetables, and sharing how Monterey Abalone raises the iconic gastropod and forages for sea vegetables and rare seafood in Monterey Bay.   Charity Partner is the Grower Shipper Foundation.  The Grower-Shipper Association Foundation is a non-profit 501c(3) organization that provides education and information on the agriculture industry as well as offering innovative programs to our community outreach.  We are here to make our community aware of the positive impact agriculture makes to all our lives.  Help us to be a part of the solution to educate, inform and inspire.  www.growershipperfoundation.org

Reservations are required for all classes and the cost for each event is $25 per person. Classes are $10 for wine club members.  Class size is limited to 25 attendees.  This includes the class, wine tasting, small bites, and meeting, learning and sampling from a local artisan. A portion of the class proceeds will benefit the local charity organizations. To make reservations call 831-659-2640 or email info@holmanranch.com.

Holman Ranch’s Carmel Valley Village Tasting Room is the perfect backdrop to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines while learning about the culinary bounty available in your own backyard. The tasting room is open daily from 11:00 a.m. – 6:00 p.m. and is available for private events.

About Holman Ranch Vineyard and Winery:

Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for our vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. Holman Ranch estate-grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle. The climate and terroir of the appellation has played a critical part in the success of their wines. The warmth of the inland valley coupled with the cooling marine layer has proven to be an ideal microclimate for the production of Pinot Noir and Pinot Gris. The vineyards’ Burgundy Clones have thrived from the perfect blend of ideal climate, southern exposure and thin rocky soils.

The estate wines of Holman Ranch include: Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our trees has a delightfully distinctive flavor.

Holman Ranch: Where the Past is Always Present. Tucked away in the rolling hills of Carmel Valley, historic Holman Ranch provides a unique and memorable setting for weddings, special events, family gatherings, corporate retreats, and team-building events. With its charming gardens, stunning mountain views and serenity, this private estate affords old-world charm while providing modern day conveniences. This stunning property includes a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more. www.holmanranch.com

About Edible Monterey Bay

Founded in 2011, Edible Monterey Bay produces a beautiful quarterly magazine and weekly email newsletter celebrating the local food cultures of Monterey, Santa Cruz and San Benito Counties, season by season. It also promotes local and sustainable regional food cultures through outstanding food and wine-themed events. For more information, go to www.ediblemontereybay.com or call (831) 298-7117.


Holman Ranch Vineyards & Winery Estate Wines and Jarman Wines Celebrate National Wine Day and International Chardonnay Day

Press Contact: Marci Bracco Cain (831) 747-7455

Holman Ranch Vineyards & Winery Estate Wines and Jarman Wines Celebrate National Wine Day and International Chardonnay Day

CARMEL VALLEY, CA – Holman Ranch Vineyards and Winery Estate Wines and Jarman Wines celebrate National Wine Day and International Chardonnay Day.

The estate wines of Holman Ranch include: Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Holman Ranch’s 21 acres of vineyards lie between 950 and 1150 feet in elevation. The root stocks and soils are most important in producing excellent fruit from the vineyards.

The surrounding Santa Lucia Mountains are very important to Carmel Valley viticulture. The local hills hold back the marine layer and broad breezes, which is beneficial to producing consistently good fruit. Sedimentary soils, such as, chock rock and Carmel stone also play a major role in wine producing methods by providing good soil drainage. Holman Ranch “stresses the vines” of the fruit with emphasis on reproduction, which in turn, stops growth and ripens fruit. The valley configuration allows for fog in the morning but with it rapidly moving out as the air warms which is great for Pinot Noir grapes. The proximity to the ocean and the elevation are positive characteristics for the vines.

Holman Ranch’s vines are planted 15 degrees off due north which allows for all day sunlight on fruit zone and good protection from breeze. No chemical herbicides or pesticides are used on our fruit and we have received our sustainable and organic certification.  Holman Ranch is also 100% estate vineyards and winery.

Holman Ranch’s wines are unfined and crafted to deliver the true varietal of the grape from harvest to table. Purity and passion are key ingredients in the wine-making process, and this is where Holman Ranch truly stands out.

Jarman’s terroir (a French word that speaks to a wine’s place of origin, its subtle nuances of traceable character, flavor, lineage and integrity) refers to a special place in Carmel Valley — and also to a special woman, family matriarch Jarman Fearing Lowder, who inspired a family to bottle the essence of a mother’s spirit. The Jarman label reflects quality, with only the best local grapes used during an artisanal, small-batch winemaking process. Jarman wine uses only 100% estate-grown, organic and certified-sustainable grapes. Aged in French oak barrels, Jarman’s vintages are held in limited supply, and are not available anywhere outside their tasting room.

Holman Ranch and Jarman Wines announce these new promotions:

Celebrate National Wine Day Wednesday, May 25th  

happy national wine day

Celebrate National Wine Day Wednesday, May 25th at Holman Ranch Tasting Room at 19 E. Carmel Valley Road  and Jarman Tasting Lounge and Patio at 16 W. Carmel Valley Road in Carmel Valley, California.  Both tasting rooms will celebrate with buy one get one for 1 cent tastings between 11:00 a.m. and 6:00 p.m. on Wednesday, May 25th (valid for one buy one get one for 1 cent Estate tasting of Pinot Noir and Chardonnay per person.)

International Chardonnay Day

grapes and sun

In honor of International Chardonnay Day enjoy a glass of Holman Ranch or Jarman Chardonnay and this recipe pairing from Chef Greg. Or grab a bottle of Holman Ranch Chardonnay or Jarman Chardonnay and receive 25% off bottle purchases only on Thursday, May 26th.  Try our Chardonnay with this recipe from Will’s Fargo Chef Greg.

Chardonnay and Plum Preserves

Yields 1 Quart

Ingredients

  • 2lbs dried pitted plums
  • 12oz Holman ranch chardonnay
  • 8oz granulated sugar
  • 1 sprig of mint
  • 1tbsp kosher salt
  • 1tsp of ground black pepper

Directions:

  • Combine all of the ingredients into medium size sauce pot.
  • Simmer on low heat for 45 minutes or until temperature reaches 145 F.
  • Cool in the fridge overnight.
  • Enjoy on a piece of pork or with fish.
  • Also goes great with brie cheese and bread.

Wine Caves:

The winery at Holman Ranch, located in The Caves, is completely underground in order to take advantage of the natural cooling and humidity held below. The 3000 square foot area maintains a constant temperature of 58˚F-60 ˚F and contains four 750 gallon tanks, four 1200 gallon tanks, and four open top tanks that can hold two tons each. One hundred (100) French oak barrels are maintained year round. Winery operations such as destemming, pressing, fermenting and aging take place within the cool environment of The Caves, while bottling is done directly outside using a mobile bottling line. During harvest, 6 to 8 tons of grapes a day are processed. This may seem low but it is due to the fact that harvesting hours are between 7am to noon on any given day. Grapes are hand picked and loaded into half ton bins, transferred to the winery by tractor and then moved by forklift to the destemmer. White wines take around three weeks to ferment at 50˚F and are bottled in February, while red varietals ferment for two weeks and are bottled in early June. All skins, seeds and stems are composted and returned to the fields. Slow months for our winery are June, July and August with the busiest time being September. The winery will produce 3000-5000 cases annually.

Vineyard & Winery Background:

Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for our vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate.

  • Our estate-grown wine varietals are planted on approximately 21 acres of undulating terrain.
  • The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle.
  • The climate and terroir of the appellation has played a critical part in the success of our wines. The warmth of our inland valley coupled with the cooling marine layer has established itself as an ideal microclimate for the production of Pinot Noir and Pinot Gris. Our Burgundy Clones have thrived from the perfect blend of ideal climate, southern exposure and thin rocky soils.

Holman Ranch Tasting Room:

Holman Ranch’s Carmel Valley tasting room offers the perfect backdrop to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines. There is something for everyone (4 varietals in fact), from the full-bodied Pinot Noirs to the light, fruity flavors of our Pinot Gris and lightly oaked Chardonnay. Holman Ranch also offers estate grown and bottled Olive Oil available for tasting and purchase at the Tasting Room.

The Tasting Room showcases the estate wines of Holman Ranch which includes our Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our Tuscan trees has a delightful spice followed by a buttery finish.

Three tasting flights of three wines each (White, Mountain and Pinot Noir) are available 7 days a week. The Tasting Room also holds a series of cooking demos called In Your Backyard. For more information, call (831) 659-2640.

Olive Grove:

Holman Ranch has its own distinctive olive grove located on a south facing hill of our vineyard. The grove is comprised of 100 trees with multiple cultivars planted. These cultivars consist of 25 Frantoio, 25 Leccino, 10 Mission, 25 Coratina, 5 Pendolino, and 10 Picholine, all of which were originally planted in 2194 in a Carmel Valley orchard then replanted at Holman Ranch in 2007. These mature olive trees allowed us to produce olive oil right away. They are planted in shale for the best production and harvesting results possible. We harvest our fruit by hand in December, which is then milled, producing a superb, high quality product. Although the Olive Grove is not certified organic, we do employ organic practices when farming our trees. Our mill, however, is certified organic. An interesting fact is that olive trees are alternate bearing, which means that one year they may produce 650, 375ml bottles worth of oil, while next year they may produce only 50, 375ml bottles.

Holman Ranch Background:

Holman Ranch: Where the Past is Always Present. Tucked away in the rolling hills of Carmel Valley, Californian historic Holman Ranch provides a unique and memorable setting for weddings, special events, family gatherings, corporate retreats, and team-building events. With its charming gardens, stunning mountain views and serenity, this private estate affords old-world charm while providing modern day conveniences. This stunning Property includes a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more. www.holmanranch.com

About Jarman Wines:

Jarman’s terroir (a French word that speaks to a wine’s place of origin, its subtle nuances of traceable character, flavor, lineage and integrity) refers to a special place in Carmel Valley — and also to a special woman, family matriarch Jarman Fearing Lowder, who inspired a family to bottle the essence of a mother’s spirit. The Jarman label reflects quality, with only the best local grapes used during an artisanal, small-batch winemaking process. Jarman wine uses only 100% estate-grown, organic and certified-sustainable grapes. Aged in French oak barrels, Jarman’s vintages are held in limited supply, and are not available anywhere outside their tasting room.

The two varietals include:

The 2013 Jarman Pinot Noir takes on nuances of warm blueberry pie, cloves and cinnamon that mingle in the nose with oak notes from 10 months in the barrel. The mouth-feel is plump and juicy with overtones of cassis and blackberries.

The 2014 Jarman Chardonnay features floral notes reminiscent of walking by a parfumerie in France — subtle and pleasant with a hint of earthiness. When serving this wine lightly chilled, rich notes of underripe berries and raw honey will waltz across your palate.

To further honor their mother’s memory, the family has opened a special tasting room in Carmel Valley Village (open noon to 5 p.m., Thurs.-Sun.; or by appointment) next to Will’s Fargo Steakhouse + Bar, the restaurant they purchased in 2014. The tastings will feature full-fledged experiences, including tours and wine education, and each will include a food element that complements the wine. The new Jarman tasting room will provide visitors with three unique experiences: Cru Tasting, Premier Cru Experience and the Grand Cru Experience.

Jarman Tasting Lounge and Patio, 18 West Carmel Valley Road, Carmel Valley, CA.  For more information call Jarman Tasting Lounge and Patio at 831-298-7300 or email info@jarmanwine.com.