Celine and Company Dinner with Brutocao
A Series of Small Plates Celebrating Brutocao Family Vineyards
As you Arrive
Broiled Clams, Roasted Garlic Butter, Lemon, Herbs
Carolina Bison Carpaccio, Charred Annie’s Bakery Baguette, Arugula, Lusty Monk Schmear
Crab and Artichoke Arancini, Avocado Emulsion
2018 Sauvignon Blanc, Feliz Vineyards, Mendocino, CA
Fennel Pollen Seared Scallop
Smashed Spring Peas and Roasted Beet Puree
Watercress, EVOO, Crispy Pancetta
2017 Chardonnay, Bliss Vineyard, Mendocino, CA
Duck Confit “Beggar’s Purse”
Forest Mushrooms, House Made Hoisin, Smoked Chili Braised Bok Choy
2015 Pinot Noir, Slow Lopin’ Vineyard, Anderson Valley, Mendocino, CA
Pan Seared Veal Chops with Roasted Grapes
Glace de Viande, Crispy Leek and Golden Potato Rosti, Haricot Verts
2016 Cabernet Sauvignon, Contento Vineyard, Mendocino, CA
California Cheese Course
Cowgirl Creamery Red Hawk Cheese, Sea Salt Cracker, Candied Orange Shallot Jam
Crispy Fried Cypress Grove Chevre, Poached Apricots, Toasted Pistachios
Point Reyes Blue, House Cured Bacon, Mountain Honey, Pink Peppercorns
2015 Quadriga Red Blend, Mendocino, CA
Olive Oil Cake, Passion Fruit Caramel, Fresh Mango and Orange Supremes
Continue to sip your favorites!
Executive Chef Austin Tisdale
Brutocao Family Vineyards is a tale of two families who combined their passion and expertise to establish one of Mendocino County's most notable wineries. In 1910, the Brutocao family brought with them a love for wine when they emigrated from Treviso, Italy (a small town near Venice). Len Brutocao met Martha Bliss while attending the University of California, Berkeley. Martha's father, Irv, had been farming in Mendocino since 1943. After Len and Martha married, the families joined forces and continued to sell their grapes to well-known Sonoma and Napa wineries for many years before starting to make their own wine in 1980. They selected the Lion of St. Mark as their symbol of family tradition and quality. The heart of that quality is in their land: over 400 acres of vineyards in Hopland and 12.5 acres of Pinot Noir in Anderson Valley.
In the early 90's, Len and Martha's three sons took on individual roles in the family business. David, as Director of Winemaking Operations, ensures the family's vision is carried out. Len, as Director of Vineyard Operations, oversees the cultivation of the land from new plantings to grape harvest. Our vineyard plantings have reached nearly 400 acres, and through out that growth, we have implemented important sustainability practices to ensure healthy land and quality grapes. Their youngest brother, Steve, took over as CEO in 2010 after many years of experience in wine marketing and sales. Steve has helped grow Brutocao's presence in markets accross the country as well as internationally. The three brothers carry on the values and traditions instilled in them through their family heritage to produce world class estate wines from their Mendocino ranches.
Fourth generation family, Kevin and Ryan, are now involved in carrying on the family's legacy. Ryan, Director of Custom Label Sales, wears many hats and assists with distribution as well as our non-profit partner Wine to Water. Kevin, who grew up with his father, Len, in the vineyards, can be found in our Hopland Tasting Room. Kevin does a bit of everything, from pouring wines to managing our online store and creating many of our designs for marketing materials. Many other members of the family help out when and where needed, and they can be found at winery events as well as assisting with wine quality control.
Spurs are thinned to one shoot per bud and two buds per spur with an optimum number of shoots per cordon foot appropriate for that variety. Weak and non-fruiting shoots and suckers sprouting from the head are removed.
Fertility: When making nutrient application decisions, leaf petiole analysis results are used as a guide. Vine vigor, fruit quality, wine quality, leaf symptoms, and vineyard history are factored into the decision. Site specific nutrient applications are made.
We use a pressure bomb throughout the irrigation season to measure the moisture content of the vines to determine our irrigation requirements. This is an important part of water usage so we do not waste this precious resource.
We partner with a PCA (pest control agency) that monitors our vineyard weekly. We keep a written record of what is found. Our control decisions are not only based on economic thresholds of destructive pests such as mites and leafhoppers but on the population of mite and leafhopper predators.
WINEMAKING & VITICULTURE
With the help of the winemaker we adjust our viticultural practices by determining which contribute positively or negatively to wine quality.
We are aware of the main watershed and tributary watersheds that our vineyard operations are located in. We manage the vineyard operations to conserve water and protect water quality by using such practices as cover cropping, buffer strips and other erosion control measures that protect riparian areas and aquatic habitats, particularly from sedimentation. We are proud to be Fish Friendly Farmer certified.
We track the amount of fuel used in the vineyard, and the results are used as part of an overall energy monitoring and conservation plan. We also utilize alternative fuel sources in the vineyard, such as solar, diesel, and propane.
Some of the items we recycle include batteries, tractor tires, scrap metal, cardboard, oil and oil filters.
We conduct monthly employee safety and training meetings as the season progresses and safety issues change. The meetings are documented with dates and attendance. We also have a third party audit our complete safety program at least once per year.
We use a combination of seeding or an approved anti-dust material on unpaved roads. Speeds and travel are restricted on and around the operation.