34 PUNCHMAGAZINE.COM unique terroir of its origin,” says Mark. “We favor a more nuanced Burgundian style, with minimal handling and very light oak, rather than the heavier fruit-bombs that have become somewhat popular in certain regions.” Both harvest time (October 2 and 23 this year) and the winemaking take into account the varying degrees of sunlight and precipitation as well as other climatic and environmental factors that affect grape yield and quality. “That typically influences the particulars of fermentation and length and type of barreling chosen,” Mark continues. “We attempt to balance the need for the wine to be enjoyed early but have sufficient structure to evolve and improve over time as well.” The couple thought about buying more land elsewhere, such as in the Petaluma Gap or Sierra foothills. “But at the end of the day, we produce more wine than we can drink— about 50 cases a year,” says Mark. “We’re just lucky that people are willing to buy it and give it a try.” The wine is available at Roberts Markets in Portola Valley and Woodside as well as Bianchini’s in Portola Valley and San Carlos. It’s also served at Portola Kitchen in the Ladera Shopping Center. “I do tastings at Bianchini’s during their Buy Local promotions,” shares Recia. “It’s always so much fun seeing so many old friends and patients!” Both Recia and Mark underscore that they’ve always liked living in rural environments. Miniature olive trees dot the property, and they grow a lot of the food they eat. They view themselves as gentleman/woman farmers living off the land. And they are grateful for what the land gives them. {punchline}
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