A remarkable 6 years after harvest, we have released our 2013 Sagrantino. This wine gratifies an early realization: this is the best vintage of Sagrantino we’ve ever produced!

For the uninitiated, Sagrantino originates in the heart of Italy, in a small town called Montefalco. It is the most tannic grape in the world, and is unknowably old and cherished by those who are allowed to grow it.

Because of the wine’s complex and nuanced nature, we highly recommend opening the night before, or double decanting a few hours before enjoying. With time or decanting, the 2013 vintage has a profound complexity of black currants, gamey meats, blueberry, black olive, and red fruit.

All of this makes an equally delicious and meditative wine. You just have to sit with it. Years of cellaring are possible, but we’ve held it back long enough so you can open and enjoy now. Other bottles, you’ll want to keep age for future affairs that deserve a capstone as special as this wine. (Enjoy now through 2040.)   

A little of this and a little of that... These wines are perfect for your summer sipping and BBQing. The vinegar and olive oil make a bright salad dressing, or the perfect finishing to your grilled veggies and fish.

2018 AVIVO Sangiovese, 2018 AVIVO Vermentino, 2018 Rosato d'Amici, 2017 Treborce Primitivo, Estate Extra Virgin Meyer Lemon Olive Oil and Champagne Vinegar.

You and your kitchen will be ready for anything with this -- breakfast, lunch, dinner; sweet or savory. You're covered!

Estate Extra Virgin Olive Oil, Estate Meyer Lemon Extra Virgin Olive Oil, True Balsamic Vinegar, Champagne Vinegar, Meyer Lemon Curd, Red Pepper Jelly, Estate Smoky Tomato Sauce, and Colleen's Herb Salt blend. Eat up!

Menu Decanter - This elegantly designed carafe aerates your wine in one easy step. Simply press the decanter onto the top of an opened bottle of wine and flip it over so that the wine pours into the decanter. You can serve the wine from the decanter, or flip it back over once it's done and pour the aerated wine back into the bottle and serve from the original bottle.  

The wine delivers the big fruit-forward flavors and bouquet you'd expect, but does so with elegance and a long, lean finish. Old world in style yet distinctly Californian.

Balance is key! With two reds, two whites and two Rosés, you're ready for anything.

2017 Treborice Primitivo, 2018 AVIVO Sangiovese, 2018 AVIVO Vermentino (2), 2018 Rosato d'Amici and NV Estate Frizzante (sparkling).

For all you red lovers, this is the perfect summer bundle! Great on their own, or with your favorite barbecued goodies. Sip, enjoy, repeat.

2018 AVIVO Sangiovese (2), 2018 Russian River Dolcetto (2), 2017 Treborce Primitivo, 2017 Venturi Sangiovese

This pack was made to go with the porch, the garden, by the pool. Add a little sunshine (and perhaps some chicken, fish or grilled veggies) and sip away!

2018 AVIVO Vermentino (2), 2018 Rosato d'Amici (2), 2015 Estate Late Harvest Moscato, NV Estate Frizzante (Sparkling)

Crafted with high-quality fruit from the Biodynamically-farmed River’s Edge Vineyard, located near the shores of the Mokelumne River, between the bustling agricultural hub of Lodi and the base of the Sierra Foothills. On the nose, the wine features lofty aromas of ripe red fruits and wild berries, interlaced with fragrant hints of fresh tobacco, wild herbs, citrus rind, and rustic spice. In the glass, the deep flavors of ripe cherry, dark plum and black raspberry are layered with secondary notes of pomegranate, black olive, and spiced nuts. As the profile expands, these lush flavors are balanced with a velvety texture, smooth tannins, and a burst of vibrant acidity leading to a long, dry finish.

The end result is a well-made wine that is elegant, complex, and extremely user-friendly.

Food Pairings: Ripe cheeses, charcuterie, gourmet pizza, wild mushroom risotto, spicy sausage, roasted chicken with rosemary, grilled pork chops, and slow-cooked stews.

930 cases; Alcohol 14.2%

93 points - SommJournal

With a pretty light golden hue, the wine opens up with bright aromas of spring flowers, ripe tree fruits, fresh melon, green tea, magnolia blossom, and wet rock. In the mouth, the energetic notes of crisp green apple, tart pear, grapefruit and Crenshaw melon are intermixed with hints of Key Lime Pie, fresh sage, mineral, and a long, dry finish that invigorates, refreshes and stimulates the palate with each sip. Overall, a fantastic wine to serve on a warm afternoon or to complement fresh seasonal dishes any day of the year.

Food Pairings: Goat cheese, fresh veggies, prosciutto and melon, chilled split pea soup, gourmet salads, fresh shellfish, Sushi, chicken skewers with tangy aioli dip, and Vietnamese cuisine.

1,494 cases; Alcohol 12.5%

92 points - SommJournal

A case of our 2018 Dolcetto at a special member pricing of $25 per bottle.,

The idea behind this vintage of Dolcetto is simple; an everyday, easy-drinking, table red. Just as it has been enjoyed in Italy for years. Note the easy-to-open screw cap, we don't want you wasting any time enjoying this wine!

A case of our 2018 Rosato d'Amici at a special member pricing of $25 per bottle.,

A magnum bottle of our Rosato d'Amici. Only 120 available.

Keeping with our heritage of blending Barbera and Sangiovese, for 2018 we looked to fruit from our growing partners in central Mendocino county to make this lovely rosato. Made completely naturally, as always, we kept it sur lie for five months to give it extra richness on the palate.

Rosato is the Italian name for rosé, which we make by harvesting a few weeks before full ripeness, then pressing quickly to yield a light, bright pink color.

A case of our 2018 Vermentino at a special member pricing of $25 per bottle.

Carignano was one of the first wine grapes grown in California. The Testa Family has grown it for over 100 years on their family farm in Mendocino county, dry-farming and head-pruning as in the old country.

Carignano is grown in Spain, France, and Italy becuase of its depth, broad fruit complexity, and crisp acidity, making it a delicious versatile dinner companion

The 2017 is perhaps the most complete we've ever made, and will age beautifully well into the 2020's.

520 cases (drinnk through 2027)

We experiment with different varieties to understand what belongs here, and sometimes we get lucky. The Greco and Fiano, two classic whites from Campania that we plant on a particularly gravelly section on the Valladares Vineyard, are thriving.

We experiment with different varieties to understand what belongs here, and sometimes we get lucky. The Greco and Fiano, two classic whites from Campania that we plant on a particularly gravelly section on the Valladares Vineyard, are thriving.

With only a half acre planted to Malvasia Bianca on our Valladares Vineyard, the 2017 vintage provided us a smaller yield of 60 cases.

Distinctly aromatic with notes of stone fruit and flowers, the palate shows freshness and crisp acidity. With a 100% foot crush, this is an ageable white if you have the patience. You will find some sediments in the bottle, this is intentional and a result of our natural, unfiltered winemaking style.

Drink with fish, poultry, or veggies now through 2025.

Our Primitivo (a.k.a. Zinfandel) is the reference wine of our Dry Creek Valley. Brought here from Puglia, it is originally Crljenak Kastlanski from Croatia.

Our Primitivo (a.k.a. Zinfandel) is the celebrated varietal of the Dry Creek Valley appelation. Zinfandel is originally from Croatia, where it is known as Crljenak Kastlanski. The grape found its way across the Adriatic Sea to Puglia, where it is known as Primitivo. Brought to California by Italian immigrants, it resurfaced as the wine we all know and love today.   

Our Primitivo (a.k.a. Zinfandel) is the reference wine of our Dry Creek Valley. Brought here from Puglia, it is orginalyl Crljenak Kastlanski from Croatia.

This is our first vintage from Bob & Joyce Litell's farm - Treborce Vineyard - on the breezy eastern bend of Dry Creek Valley. Our hands-off approach celebrates the vineyard's field blend of heritage clones, selected from 100+ year old vines. It's big yet nicely balanced, and best when paired with rich, savory meals. Open a day before, or age for a few years.

500 cases (drink now through 2027)

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Sangiovese is widely planted in Italy becuase it makes wines that are not just delicious, but which reflect the distinct falvors of each vineayrd (terroir).

Although Cannonau may sound obscure, most people recognize its more common French name – Grenache. Our Cannonau fruit comes from the Testa Vineyard in Calpella, Mendocino. The Testa family has lovingly dry-farmed this block for generations - the preferred method of the earliest California grape growers to sustain their vines. Dry-farming forces the vines’ roots to go deep in search of water and nutrients, so the resulting wines yield more flavor and complexity.

At first taste, you’ll notice how expressive this wine is: powerful spiciness is accompanied by brambly-cherry, with firm yet supple tannins that will reward aging. Enjoy now and through 2031.

Our partners, the Testa family, settled their farm in 1912 in Calpella, Mendocino – 4 generations ago. The hot days of this in-land village reflect the hot Mediterranean regions of Spain and Italy where the variety thrives. We source from Block 19, planted in 1962, farmed organically, and is totally dry farmed and head-pruned

The 2016 vintage shares playfully dark berries, a mild-inkiness, and mellow violets on the nose. The wine’s body is equal parts finesse and structure, and we expect it to age well, but, by all means, you can open it now.

A smaller vintage of 290 cases (open now through 2026).

Our partners, the Testa family, settled their farm in 1912 in Calpella, Mendocino – 4 generations ago. The hot days of this in-land village reflect the hot Mediterranean regions of Italy and Spain where the variety thrives. We source from Block 19, planted in 1962, farmed organically, and is totally dry farmed and head-pruned

The 2016 vintage shares playfully dark berries, a mild-inkiness, and mellow violets on the nose. The wine’s body is equal parts finesse and structure, and we expect it to age well, but, by all means, you can open it now.

A smaller vintage of 290 cases (open now through 2026).

Our partners, the Testa family, settled their farm in 1912 in Calpella, Mendocino – 4 generations ago. The hot days of this in-land village reflect the hot Mediterranean regions of Spain and Italy where the variety thrives. We source from Block 19, planted in 1962, farmed organically, and is totally dry farmed and head-pruned

The 2016 vintage shares playfully dark berries, a mild-inkiness, and mellow violets on the nose. The wine’s body is equal parts finesse and structure, and we expect it to age well, but, by all means, you can open it now.

A smaller vintage of 290 cases (open now through 2026).

A unique estate blend of Sangiovese and Barbera, the two varietals enhance and play off one another, creating a deep, complete wine with structure, balance, and acid that portend a great future. It's an incredible food wine, and especially good with rich meat, pasta, and duck.

From our estate vineyards, 60% Sangiovese from our Hawk Mountain Vineyard (up high or 'alto') and 40%  Barbera from our Valladares Vineyard (down low, or 'basso').

A unique estate blend of Sangiovese and Barbera, the two varietals enhance and play off one another, creating a deep, complete wine with structure, balance, and acid that portend a great future. It's an incredible food wine, and especially good with rich meat, pasta, and duck.

From our estate vineyards, 60% Sangiovese from our Hawk Mountain Vineyard (up high or 'alto') and 40%  Barbera from our Valladares Vineyard (down low, or 'basso').

The wine delivers the big fruit-forward flavors and bouquet you'd expect, but does so with elegance and a long, lean finish. Old world in style yet distinctly Californian.

The 2016 Venturi Vineyards Sangiovese is sourced from 20-year-old organic vines in the small town of Calpella, Mendocino County. The Venturi Family has been dry-farming, in the old way, since the early 1900's.

With beautiful structure and notes of dark berries, this 280 case production can be enjoyed now through 2026.

Our 2015 Barbera has tremendous depth and beautiful texture. This is Barbera with an opinion, showing concentrated red and purple fruit flavors, with nuances of rose, cinnamon, anise, cedar, and dill. Drink now with decanting or lay down in your cellar through 2028.

This  is a less sweet style then most late harvest wines, with a residual sugar of only 9.5%. On the nose, you'll find stone fruit, white flowers, and a hint of honey. Enjoy on a hot day or relax for an after dinner treat by the fire. After opening we have noticed the bottle will develop a slight frizzante sparkle in the fridge- a happy biproduct of our natural winemaking style!

 The 2014 Pinot Nero is a unique example of the Pinot grape. With just 70 cases produced, it underwent 100% whole cluster fermentation, and then aged for 18 months in neutral oak to soften the tannins and develop a complex bouquet. Best results will reward patience, drink now through the late 2020's.

Barbera has been cultivated in Italy for nearly a thousand years, for the simple reason that it produces exceptional wine. We planted it with high hopes in mind and are thrilled with the results!

 This 2012 Barbera shows the incredible potential of our Valladares Vineyard. True to its Italian roots, it is a wine of tremendous power and depth, yet eminently approachable and food-friendly.

We harvested the certified Biodynamic fruit, allowed the native yeasts growing on the skins to do the fermentation, then let it rest in neutral oak barrels for 14 months. We were rewarded with a wine with purple fruit aromas and earthly undertones of cinnamon, plums, straw, cream, and coffee beans, and a nose of leather, fig and rose, culminating in a lingering raspberry and cedar finish. Enjoy through 2023.

This is the reason we make wine.

An inspirational variety for us at DaVero, the 2012 Sagrantino is an incredible example of what this grape is capable of in California.

Sagrantino rewards patience: enjoy now but expect it to improve through 2030 and beyond.

This inaugural release of our Sagrantino Project is everything we could have hoped for when we decided to pursue this amazing varietal over a decade ago. The wine is a classic Sagrantino: deep red color, big flavor, strong tannins, and the incredible floral, rose-petal nose that is the hallmark of great Sagrantino. It's a perfect wine for special occasions featuring beef, lamb, venison, and game, either grilled, roasted, or richly braised. with only 707 bottles produced, drink now through 2030.

This is for serious fans of the estate Meyer Lemon Olive Oil. We hand bottle our just-pressed oil in a silk-screened, 1-liter glass jug. Stock up for the year or bring it back for a refill.

If only we could send our Chef Colleen to cook for you! Well, this is the next best thing: a jar of Colleen's Estate Tomato Sauce, Italian-imported Fregola (traditional Sardinian pasta), Estate Extra Virgin Olive Oil and a bottle of our 2018 Russian River Dolcetto. And, Colleen will include cooking instructions. Treat the recipient to a special dinner that is (almost) ready to go!

An affordable utility oil with real flavor! We developed Thirty Weight for restaurant lines (the part where all the different parts of a dish come together - hence 'Line Lube') as a multi-purpose oil for dressings, quick sautees, and last-minute drizzles. A blend of our Dry Creek Estate extra virgin oil and other olive oils from California and Spain, it's an economical way to add pizzaz!

Packed in 750ml bottles with a built-in pour spout.

An affordable utility oil with real flavor! We developed Thirty Weight for restaurant lines as a multi-purpose oil for dressings, quick sautees, and last-minute drizzles. A blend of our Dry Creek Estate extra virgin oil and other olive oils from California and Spain, it's a delicious oil at a very affordable price.

This is a gallon jug so it's a great value!

An affordable utility oil with real flavor! We developed Thirty Weight for restaurant lines (the part where all the different parts of a dish come together - hence 'Line Lube') as a multi-purpose oil for dressings, quick sautees, and last-minute drizzles. A blend of our Dry Creek Estate extra virgin oil and other olive oils from California and Spain, it's an economical way to add pizzaz!

Apricots are the sophisticates of the stone fruit family. Often overlooked, they boast rich, complex flavors when perfectly ripe.Unfortunately, they don't have much of a shelf life, so finding perfectly ripe apricots when you want them is nearly impossible.

Our solution is to grab them at their peak and make this exceptional jam.

It awaits a fresh scone or a perfectly- toasted English muffin and the Sunday crossword. Or put some on a cheese platter for company and watch their eyes light up

Caution: habit forming.

True Balsamic vinegar is unlike anything else in the world.

For starters, it isn't made from wine: it's made from 'mosto' — cooked-down juice from white Trebbiano grapes. Then it is aged in a series of ever-smaller barrels, each made from different pairs of woods, for a minimum of 12 years, during which time it takes on incredibly rich and complex flavors as it simultaneously becomes more concentrated. The end result is as close to magic in a bottle as you'll ever find. The really old stuff is well over $100 for 150 milliliters!

We're fortunate to have found a maker outside of Modena - the heart of the land of Aceto Balsamico Tradizionale - who follows the old ways. We're able to import a small amount of his 'younger' balsamico (only 15 years old!). Despite its youth, it has received the Consortium's highest rating of '4 leaves.'

Made from the two varieties of lavender we grow here on the farm, this is a terrific bar of soap developed by Colleen and our soapmaker.

It's a true castile soap, meaning it's made from olive oil, and the lavender buds embedded in it work as a mild exfoliant in addition to imparting a slight and soothing fragrance.

Maybe best of all, it doesn't 'melt' in the soap dish, so it will last a long time.

Also available is our handcrafted Oil of Rose soap.  Please indicate in the message box which soap(s) you would like.

(Our lemongrass soap is sold out for the holidays..)

Choose any three from below and let us know in the 'notes' field at checkout which ones you'd like. We'll have them on their way, gift wrapping and all!

This is not your standard grocery store vinegar! We start with Champagne from the California wine country, then convert it to vinegar using the traditional, painstaking, risky Orleans Method, finishing the process over nine months. In contrast, most commercial vinegars are made in a day!

Even if you've had Champagne vinegar before, this is likely to be a revelation. The flavors are rich and bright, with a sweet delicacy that makes it perfect for a simple salad.

Three of our favorites: Satsuma Mandarin Orange Marmalade, Meyer Lemon Marmalade and Meyer Lemon Curd. Wrapped beautifully in a gift box and topped off with an olivewood jam spoon.

Vero is Italian for true, real, or authentic. In its inagural release, Vero Lot One is a non-vintage blend of our Biodynamic estate fruit.  From these wines, we create the best blend possible while ignoring varietal and vintage specifications. The final product is the culmination of our work, farm, and philosophy.

Vero is Italian for true, real, or authentic. Vero Lot Two is a non-vintage blend of our Biodynamic estate fruit.  All wines used are farmed here, native yeast fermented, and neutral oak aged.  From these wines, we create the best blend possible while ignoring varietal and vintage specifications. The final product is the culmination of our work, farm, and philosophy.

'Green-gold love juice!' - Iron Chef Mario Batali

Over two decades ago we imported trees to our farm in Sonoma's Dry Creek Valley from a 350-year-old Tuscan estate famous for its oil. Our goal was to produce a California olive oil that could stand with the world's best.

Our award-winning Dry Creek Estate oil is 'extra-virgin elixir' according to Appellation magazine, and star chef Mario Batali calls it 'spectacular' and uses it as the premier house oil at his legendary New York restaurant, Babbo. Consistently placed among the world's top olive oils, it is rich, fruity, peppery, and delicious. It's great with salads, pasta, soup, new potatoes, and grilled vegetables - or just for dipping bread.

The olives are hand-picked, then pressed the same day. The oil is unfiltered, first cold press, and is bottled in small batches throughout the year, with the unbottled oil stored under argon gas to keep it fresh.

375 ml bottle

For the true olive oil lover, we hand bottle our extra virgin olive oil in a silk-screened, 1-liter glass jug. Stock up for the year or bring it back for a refill.

We released our very first Frizzante (Italian for 'lightly sparkling') in 2018, made with our Estate Moscato. It was every bit the sensation we hoped it would be - the 180 cases were gone almost overnight.  Never ones to rest on the past, we decided to push the envelope even farther with our 3rd release.  The result is stunning, it is every bit as delicious as the original but with far greater depth and complexity and touch more fruit aromatics.

This oil is made from our Estate olives (the same ones used in our award-winning Dry Creek Estate Extra Virgin Olive Oil, but harvested later when our Meyer lemons are ripe.

Crushed together using a traditional stone mill to extract the maximum flavor, this oil has an amazing lemon 'nose' and flavor atop a wonderfully buttery foundation.

Lemon oils are an age-old end-of-harvest tradition. For centuries, Italy's olive oil makers have celebrated the end of the season by crushing lemons together with the last olives of the harvest.

It's a wonderfully versatile way to add interest to many dishes. Try it as a simple dressing for fresh salad greens, for marinating and finishing fish and shrimp, or for drizzling over vegetables like fresh-picked green beans, fennel, radicchio, and asparagus, or...(Hint: check out the Meyer Lemon Olive Oil Cake on our Recipes page!)

Something for each day of the week, or each hour of the day depending on how your day is going.... A bottle of our delicious Frizzante (sparkling Moscato and Barbera rosé blend), a bottle of our Estate Meyer Lemon Olive Oil, Champagne Vinegar, Red Pepper Jelly, Meyer Lemon Curd and Star Thistle Honey. Yum!

We selectively pick our four different heritage variety of pears just as they sweeten but before the birds get them. Cooked in small batches with a little sugar, lemon juice and just a touch of ginger which wakes up the flavor and lends a hint of spice; a refreshing change on toast, delicious on scones and a wonderful fruit icing on a polenta cake. Check out Colleen's recipe on our recipe tab.

Need a stash of 'it's-5-o'clock-somewhere' sippers? This set is perfect for her: 2018 Avivo Vermentino, 2018 Rosato d'Amici and 2018 Avivo Sangiovese. And don't be fooled — these are great to drink on their own, but they also show remarkable complexity and food friendly acidity that will help them carry over to the dinner table, too.

Of the many fruit trees on our farm, none is more beautiful than the Indian Red Peach with its rich pink blossoms and deep-red fruit. It's too tart right off the tree, but simply spectacular as a preserve.

Colleen began making jams and preserves as a young girl on her family's farm in rural Wisconsin. She makes these preserves by hand, with just enough sugar to balance the tartness, then they're finished by a local artisan packer.

Made from our estate lavender, this hydrosol essence is beneficial as a moisturizer, refreshing your skin as it is absorbed.

Spray it on your pillow, add to rinse water, calm a bug bite, freshen your hair, spritz your face on a hot day, or dab on your temples on the plane.

For thousands of years, Italians have been enjoying food and wine together at the dinner (or lunch!) table — and no Italian table is complete without a little wine and olive oil! We paired our 2017 Russian River Dolcetto with a bottle of Extra Virgin Olive Oil, in the spirit of the Italian dinner table! Mangia! Bevi! Sii felice!

Made in small batches, our lemon curd is simply Meyer lemon juice, eggs, sugar and butter cooked to a smooth richness. Delicious right from the jar, or in a tart shell with meringue, blended with whipped cream to make a mousse, or just with berries and cookies, it's a lovely and easy dessert.

Tangy, tart, sweet, hot - what more could you want as a condiment?  Roast beef sandwiches have never been better.  Grilled cheese takes on a whole new meaning.  And try a spoonful in sauces!

we use a judicious amount of spicy chiles so it's deliciously warm without being hot, backed with beautiful sweet peppers that give it an earthly fulness.

Warning: addictive!

On the theory that quality begets quality, we make our red wine vinegar with exceptional California wines using the traditional Orleans Method first developed by Pasteur. It is a painstaking, labor intensive, and risky process that requires over two years of aging in small oak barrels to complete.

It's worth the wait! This vinegar is bold and full-flavored with varietal characteristics of raspberry and cherry and subtle nuances of oak. Its fresh and lively taste will enliven your dressing, sauces and condiments. 7% acidity by volume.

Note: Since it can only be produced in small batches, quantities are very limited.

A trio of the 2018 Rosato d'Amici, a blend of Barbera and Sangiovese rosé from Mendocino County. This wine has firm acidity and bright notes of pomegranate, strawberry, and rose petal — a perfect pairing with savory white meats (chicken, turkey), bright fish dishes and sweeter sides, like quinoa with dried fruit. It's a great gift for them or you!

Another delicious option for the salad lover! A bottle each of our Dry Creek Estate Extra Virgin and Orleans-method Champagne Vinegar, plus a pair of our beautiful olivewood salad servers.

(Note: image shows all three vinegar options)

One of our most popular gifts, with a bottle of our Dry Creek Estate Extra Virgin Olive Oil and our barrel-aged Red Wine Vinegar, plus a pair of beautiful olivewood salad tools.

(Note: image shows all three vinegar options)

For the salad lover, this is a great gift! A bottle each of our unique Estate Meyer Lemon Olive Oil and our 15 yr. aged True Balsamic plus a pair of our beautiful olivewood salad servers.

For the salad lover, this is a great gift! A bottle each of our unique Estate Meyer Lemon Olive Oil and Orleans-method Champagne Vinegar, plus a pair of our beautiful olivewood salad servers.

(Note: image shows all three vinegar options)

For the salad lover, this is a great gift! A bottle each of our unique Estate Meyer Lemon Olive Oil and Orleans-method  Red Wine Vinegar, plus a pair of our beautiful olivewood salad servers.

For the foodie in your life who is really particular about 'correct' ingredients, how about a bottle of our exquisite Estate Extra Virgin Oil and our extraordinary 15-year True Balsamic?

A pair of beautiful olivewood salad servers completes this delightful gift, which we box and giftwrap.

(Note: image shows all three vinegar options)

Satsuma Mandarins, with their bright flavors, are one of winter's highlights. Our farm is blessed with two prolific trees whose fruit we blend with our Navel oranges to make this wonderful marmalade.

Colleen began making jams and preserves as a young girl on her family's farm in rural Wisconsin. She makes this marmalade by hand, with just a bit of sugar, then it's jarred by a local artisan packer. Delicious at breakfast - or with foie gras!

The golden starthistle is a weed that first appeared in California alfalfa crops from seed imported from Eurasia in the mid-19th century. It spread rapidly and soon became established state-wide.

While it is an invader on the dry hills of Northern California, and a pest to cattle, it is truly nectar to the bees.

The honey is complex and sweet, and great in tea or desserts or on your toast.