Boulder City, Laughlin and Mesquite Deck The Halls this Holiday Season with Family Entertainment and Festive Light Shows
It’s the most wonderful time of year as Boulder City, Laughlin and Mesquite celebrate the start of the season with festive parades, spectacular holiday lights and family fun with Santa Claus.
Upcoming holiday events include:
BOULDER CITY
A Polar Express Dance Extravaganza (Dec. 9)
Experience the joy of the season with holiday dance performances at 2pm and 4:30pm by Dance Etc. inside the Historic Boulder Theatre.
“Comfort & Joy” Red Mountain Choir Concert (Dec. 15-16)
Ring in the season and sing along to the holiday classics with this festive annual concert event at the Elaine K. Smith Center in Boulder City.
Santa Trains (Dec. 9-10, 16-17, 23)
A family tradition since 2002, Santa returns for some holiday fun on the daytime Santa Trains. Tickets are available first come, first served where guests can enjoy the festive attraction.
Boulder City North Pole Express (Dec. 8-10, 15-17, 19-20)
Escape to a winter wonderland with friends and family during an evening magical train ride with Santa on the North Pole Express. The 40-minute experience features storytelling, hot chocolate and cookies, and a visit from St. Nick.
LAUGHLIN
Christmas on the Colorado Boat Parade (Dec. 16)
Let your holiday spirit set sail with the Parade of Lights on the Colorado River hosted by the Laughlin and Bullhead Area Chambers of Commerce. The festive parade line will launch from Bullhead Community Park and travel north to the Laughlin Bridge, turning around for a pass by Laughlin’s resort corridor.
12th Annual Christmas Tree Silent Auction (Now through Dec. 20)
Aquarius Casino Resort and Edgewater Casino Resort are spreading holiday cheer with their 12th Annual Christmas Tree Auction benefitting the Feed A Family initiative. Guests and visitors can enjoy the silent auction that will feature nine decorated and displayed Christmas trees adorned with festive ornaments, shimmering lights and individual unique themes. This year’s tree themes include Winter Wonderland, All About Christmas, Sweet Treats, Mrs. Claus’ Kitchen, A Vintage Christmas, Bear Jamboree, Route 66, Under the Sea and Patriotic.
The Nutcracker Ballet (Dec. 14-17)
The holiday season comes to life at Don Laughlin’s Riverside Resort Hotel & Casino for the Anaheim Ballet’s production of The Nutcracker, the classic heartwarming tale of Clara and her Nutcracker doll who changes her woeful winter into a feast in Candyland.
MESQUITE
Christmas Boutique (Now through Dec. 29)
Find one-of-a-kind gifts at the VVAA Annual Christmas Boutique at the Mesquite Fine Arts Center, which will feature unique gifts, pottery, stationery, art and other handmade treasures created by local artists.
About Mesquite
Close to home and yet a world away! Mesquite is located 90 miles north of Las Vegas and offers visitors an excitingly laid-back experience. Choose from several fabulous championship golf courses; explore astonishing, nearby national and state parks; or lounge by a sparkling pool. If you’d rather play indoors, then unwind and be pampered at a luxurious day-spa, practice your skill at bowling, dance the night away, or try your luck at the tables and slot machines. For more information on the destination, visit www.visitmesquite.com.
About Laughlin
Located 90 miles south of Las Vegas, Laughlin is a unique resort destination with a relaxed and friendly atmosphere that welcomes nearly 2 million visitors annually. This oasis along the Colorado River boasts many options for water sports and boating activities, including eight resorts with stunning accommodations that offer fine dining, spa experiences, golfing, and a close proximity to the recreational paradise known as Heritage Trails. Laughlin has also become a leading special event destination in the Southwest. For more information, visit www.visitlaughlin.com.
About Boulder City
Boulder City is known as a green oasis in the desert.Located approximately 20 miles from the glitter and excitement of Las Vegas and just a few miles from the grandeur of Hoover Dam and Lake Mead, the destination offers a quiet, relaxed living environment. Boulder City takes pride in its quality recreational facilities such as Bootleg Canyon mountain bike trails, Boulder City Golf Course, and Boulder Creek Golf Club. For more information, visit www.visitbouldercity.com.
The Cocktail That Stole the Show on the Las Vegas Strip—And Dylan Efron’s Pouring It Backstage
Forget the casino bars—On The Rocks™ Premium Cocktails brought mixology magic to the AMAs at Fontainebleau Las Vegas, and now it’s taking over the Strip.
Las Vegas knows how to party. From the glowing lights of the Bellagio to the edge-of-the-universe spectacle of the Sphere, the Strip is a living, breathing celebration of excess, style, and spectacle. But even in a city famous for flair, one bottled cocktail brand just managed to upstage the biggest night in music.
On The Rocks™ Premium Cocktails returned as the official cocktail of the 2025 American Music Awards, which aired live from the dazzling new Fontainebleau Las Vegas on May 26. And let’s just say—this was not your typical lobby bar experience.
Amid star-studded performances and red carpet drama, On The Rocks™ delivered a show-stopping performance of its own, serving up bold, bartender-crafted drinks that were as camera-ready as the celebs sipping them.
Sin City, Meet Your New Signature Serve
As nominees strutted down the red carpet and fans flooded the BleauLive Theater, On The Rocks™ took over the lobby, turning it into a full-blown cocktail lounge where guests could sip high-end classics like the Old Fashioned or Margarita—straight from the bottle, no shaker required.
The buzz wasn’t limited to the bar.
Backstage, Dylan Efron poured up a round of On The Rocks™ Margaritas before clinking glasses with an Old Fashioned. The scene, aired live during the AMAs broadcast, gave audiences a rare behind-the-scenes toast and introduced the brand’s new campaign, “Make it a Cocktail.”
His moment? Casual, stylish, very Vegas—and very much the vibe On The Rocks™ is serving.
Catch the content yourself at @otrcocktails. It’s enough to make you want to swap your casino comp drink for something a little more refined.
Changing the Cocktail Game—Vegas Style
“The American Music Awards are all about celebrating the moments that bring people together—and that’s exactly what On The Rocks™ is created to do,” said Carol Robert, managing director, U.S. ready-to-drink at Suntory Global Spirits.
That quote is more than a soundbite. It’s the heart of the brand’s latest campaign, “Make it a Cocktail,” which premiered during the AMA broadcast.
Instead of saving great cocktails for dinner dates or swanky lounges, the campaign dares you to elevate everyday situations—think: grabbing a Cosmopolitan from your hotel minibar, cracking open a Jalapeño Pineapple Margarita by the pool, or sneaking a Manhattan into your Sphere viewing party.
In a city where everything is larger than life, On The Rocks™ fits right in.
Vegas-Ready Cocktails Without the Wait
Founded in 2015 by a group of restaurateurs and bartenders who wanted to bring premium cocktails to places where mixologists aren’t usually found—airports, festivals, hotel rooms—On The Rocks™ is all about pairing convenience with serious craft.
You’ll find Vegas favorites like:
The Cosmopolitan (hello, Carrie Bradshaw)
The Margarita (classic or jalapeño pineapple twist)
The Espresso Martini (because sleep is optional)
The Blue Hawaiian (poolside perfection)
The Manhattan (for when you’re feeling extra Rat Pack)
There are even limited-edition gems like the Spiced Pear Whiskey Sour and the Lemon Drop Martini, plus sparkling canned options ideal for pool days or pre-gaming before a concert at the Sphere: Sparkling Lime Margarita, Mango & Mint Mojito, and Cucumber & Lemongrass Mule.
This isn’t just convenience—it’s cocktail culture on your terms.
Where to Find It on (and Off) the Strip
Whether you’re staying at the Bellagio, pregaming before a show at The Sphere, or lounging at Resorts World, On The Rocks™ is a vibe you can take anywhere. Available at major retailers and hotel outlets across Las Vegas, it’s never been easier to “make it a cocktail” without waiting for table service or paying nightclub prices.
Check out the full lineup and campaign videos at ontherockscocktails.com or follow them on Instagram at @otrcocktails for exclusive content, new drops, and cocktail inspo.
Bottom line: In a city that never stops celebrating, On The Rocks™ Premium Cocktails is the drink that keeps up. Whether you’re walking the Strip, lounging in your suite, or hitting an afterparty in a penthouse, this ready-to-pour cocktail brand brings the mixology—without missing a bea
Las Vegas’s Best-Kept Secret? The Strat with $49 Hotel Rooms With Free Perks Just Minutes from the Bellagio & Sphere
In a city where luxury can come with a jaw-dropping price tag and $25 cocktails are just part of the vibe, one iconic Las Vegas resort is doing something rare—turning back the clock.
Just north of the Bellagio fountains and within sight of the dazzling new Sphere, The STRAT Hotel, Casino & Tower is pulling a bold move with its just-announced “Summer of Value” promotion. For those nostalgic for the days when Vegas was a playground for savvy deal-hunters, this might be the hottest (and most unexpected) offer on the Strip.
Yes, You Read That Right: $49 Rooms—All In
Starting June 1, The STRAT is offering midweek stays for just $49 per night—and that includes all taxes and resort fees. Weekend stays? Still a jaw-dropping $99. That alone is enough to stop scrolling. But they didn’t stop there.
“We’re bringing that spirit back this summer with unprecedented rates,” said Skylar Dice, senior vice president and general manager of The STRAT. “With all taxes and resort fees included, plus daily dining credits and admission to The STRAT Tower, this package delivers exceptional value for our guests.”
What You Actually Get: A Breakdown of the “Summer of Value” Deal
Book with the promo code SSOV25 and here’s what’s included:
$25 daily dining credit to use at any of The STRAT’s restaurants or bars—yes, including the famous Top of the World Steakhouse, which slowly rotates 360 degrees atop the tower, offering unmatched panoramic views of the Strip. Other options include PT’s Wings & Sports, the stylish CHĪ Asian Kitchen, and multiple grab-and-go eateries and bars across the property.
Free admission for two to the Observation Deck—the tallest of its kind in the U.S., perched at a dizzying 1,149 feet. It’s the kind of view people come to Vegas to Instagram.
Newly renovated rooms designed with a clean, modern aesthetic—think minimalist comfort meets retro-Vegas flair. These aren’t the tired hotel rooms of yesteryear; many have been refreshed to reflect a more upscale and inviting look.
More Than a Deal: Full-On Vegas Entertainment Without Leaving the Hotel
For thrill-seekers, The STRAT is also home to some of the city’s most extreme adrenaline-pumping rides, dangling right off the side of the tower. SkyJump, Insanity, Big Shot—they’re not for the faint of heart, but they are iconic.
credit Anthony Mair
There’s also Terry Fator live, L.A. Comedy Club, and Atomic Golf, a state-of-the-art golf entertainment venue that blends nightlife with high-tech tee-offs. And let’s not forget the casino itself, which remains a favorite for both locals and visitors looking for a less congested gaming experience.
Why This Deal Hits Differently Right Now
As Las Vegas continues to explode with new luxury properties, mega-resorts, and billion-dollar attractions like the Sphere, many travelers are looking for a return to what made Vegas famous in the first place: unbeatable value, unforgettable experiences, and that unmistakable thrill of feeling like you’ve discovered something just before everyone else does.
The STRAT’s “Summer of Value” package checks all those boxes. For couples looking for a spontaneous getaway, families trying to stretch their summer vacation dollars, or even locals wanting a staycation with sky-high perks, it’s the rare offer that sounds too good to be true—and somehow, isn’t.
Fine Print & Fast Facts
Available June 1 through August 28
Book with code SSOV25
Subject to blackout dates (as always, check the site or call 800-998-6937 for availability)
Free self-parking for all Nevada residents
STRAT “True Locals” program offers additional exclusive discounts
The STRAT might not be the newest resort on the Strip, but this summer, it just might be the smartest.
For more details or to book, visit www.TheSTRAT.com. But if you’re thinking about it, don’t wait—at $49 a night, the odds of these rooms disappearing fast are higher than a blackjack dealer hitting 21.
David “Big Papi” Ortiz Hits the Vegas Strip with Ozama Rum—A Dominican Spirit Poised to Take Over Sin City
In a city where big personalities, bold flavors, and luxury experiences are the currency of cool, David Ortiz’s latest project might be one of the most exciting new arrivals of the season. The Hall-of-Fame slugger—known to millions as “Big Papi”—has officially stepped into the world of premium spirits with the launch of Ozama Rum, a 100% Dominican-made brand that’s already generating serious buzz from the Bellagio to the Sphere.
More than just another celebrity-backed bottle, Ozama Rum is an unapologetically Dominican creation from top to cork. It’s bold, joyful, and beautifully made—just like its founder. And for a Las Vegas crowd that appreciates authenticity with a side of glamour, it’s hitting all the right notes.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” said Ortiz. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
Ozama Rum: A Spirit With a Story
Named after the Ozama River in the heart of Santo Domingo—where Ortiz spent his childhood swimming, fishing, and crabbing for jaiba—this rum is as personal as it is premium. Every step of production takes place in the Dominican Republic, from sugarcane harvesting to fermentation, distillation, and aging in oak barrels for at least a year. The result? A rum that proudly carries the Ron Dominicano denominación de origen and a flavor profile designed to stand out on the Strip.
Launching in three expressions, Ozama offers something for every level of rum lover:
Ozama Blanco: A platinum-hued stunner with citrus and white pepper aromas, perfect for mixing at poolside cabanas or sipping over ice on a rooftop bar near the Sphere.
Ozama Añejo: A rich, copper-aged rum that delivers smooth layers of chocolate, vanilla, and toffee—ideal for pairing with an indulgent dessert at Lago or Mayfair Supper Club.
Ozama Gran Añejo: The crown jewel. This silky, amber beauty features notes of dates, raisins, honey, and fine wood. It’s made for cigar lounges and exclusive tastings tucked away behind velvet ropes.
Prices range from $25–$40 per 700ml bottle, making Ozama an accessible luxury—whether you’re a Vegas local or visiting for the weekend.
Why Ozama Rum Belongs in Las Vegas
With Vegas emerging as one of the nation’s premier markets for experiential dining and high-end mixology, Ozama Rum arrives at a perfect moment. According to GVR, the global rum market was valued at $11.77 billion in 2022 and is projected to grow by 5.6% annually through 2030. Consumers are looking for authenticity, story, and flavor—and Ozama delivers on all three.
This isn’t just a product—it’s a platform. Ortiz and his team, including Drink2Success CEO Abbott Wolfe, have big plans. “From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” said Wolfe.
That “give back” piece isn’t just PR. Two percent of Ozama’s profits will fund cleanup efforts along the Ozama River and support local Dominican communities. For Vegas consumers—who are increasingly values-driven—this social impact component is another compelling reason to raise a glass.
Available Now: Where to Find Ozama Rum in Las Vegas
Ozama is currently available online at drinkozama.com and is rolling out across the Northeast and Dominican Republic, with expansion to select cities including Las Vegas expected by late summer. Expect to see it on cocktail menus at top Strip lounges, boutique hotel bars, and exclusive VIP events as early as this fall.
Want to be ahead of the curve? Keep an eye out for curated tasting events in partnership with Latin American restaurants, luxury liquor stores, and Vegas nightlife hotspots. Follow @drinkozama on Instagram, TikTok, and Facebook to stay updated.
Final Sip: Vegas-Ready and Rooted in Culture
In a city built on spectacle and storytelling, Ozama Rum is more than a new spirit—it’s a cultural moment. Whether you’re unwinding in a Bellagio suite, mixing up cocktails for a private Sphere afterparty, or simply enjoying a quiet pour at home, this Dominican original brings joy, depth, and a taste of Big Papi’s pride.
And if you ask Ortiz, that’s the whole point.
“They say that perfection doesn’t exist,” he said. “But you can get close to it.”
Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability
At the prestigious MICHELIN Awards Ceremony held at the InterContinental Hotel Saigon, a notable achievement was celebrated within the realm of sustainable gastronomy: Nén Danang, a pioneer in Vietnam’s fine dining scene, was honored with the 2024 MICHELIN Green Star for Excellence in Sustainability. As the first Vietnamese restaurant in the world to be recognized, as well as the first in Vietnam, this accolade underscores Nén’s commitment to innovative and environmentally conscious practices that set a benchmark for the industry.
The Michelin Green Star, a prestigious annual award, celebrates restaurants leading the industry in sustainability. Highlighting establishments that uphold rigorous ethical and environmental standards, this accolade recognizes those who collaborate with sustainable producers and suppliers to minimize waste and reduce or eliminate plastics and other non-recyclable materials. To date, only 540 restaurants worldwide have earned this honor, offering dining experiences that not only exemplify culinary excellence but also demonstrate exceptional eco-friendly practices. These restaurants serve as beacons of inspiration for both enthusiastic foodies and the broader hospitality industry.
Nén Danang, under the visionary leadership of Chef Summer Le and her partner Leon Le, has been instrumental in redefining what it means to dine sustainably. With a culinary philosophy deeply rooted in the principles of ethical and environmental stewardship, Nén sources 99% of its ingredients locally, including from its own farms, thereby supporting Vietnam’s local economies and artisans while minimizing environmental impact. This approach not only ensures the freshest ingredients but also fosters a strong connection with the community and the natural world.
The restaurant’s Sto:ry Menus exemplify this ethos, merging rich Vietnamese traditions with inventive dining experiences. Each dish is a celebration of nature and a narrative of culture, crafted to offer a multi-sensory delight that evokes emotions ranging from joy to nostalgia. Notably, their Sto:ry Menu #5 is a zero-waste venture that transforms everyday ingredients, such as eggshells into noodles, showcasing an innovative approach to sustainability.
The core of Nén’s culinary identity lies in its commitment to ‘Conscious Vietnamese cuisine.’ The restaurant’s ethos—origin, aesthetic, intention, balance, emotion, and presence—guides its culinary choices. Each aspect, from the sourcing of ingredients to the final presentation, is thoughtfully curated to enhance the dining experience, making every meal an event of conscious consumption and enjoyment.
Nén’s unique approach to cuisine also reflects in its name, derived from a humble but flavorful ingredient found in Central Vietnam’s kitchens. This reflects the restaurant’s philosophy: finding potential in the overlooked and elevating it to something extraordinary. It’s about transforming simplicity into splendor, turning each meal into an exploration of the hidden depths of Vietnamese culinary traditions.
Located next to Nén Farm in Da Nang, the restaurant serves as the flagship for a brand that is deeply invested in research and sustainability. Despite challenges like a temporary closure during the Covid-19 pandemic, Nén Danang reopened in 2023 with renewed vigor and a continued focus on its sustainable mission. This commitment culminated in receiving Vietnam’s first and only MICHELIN Green Star in 2024, a testament to its leadership in promoting a sustainable and ethically aware dining culture.
Through Nén Danang, diners are invited not just to eat, but to experience stories through flavors, where each dish serves as a dialogue between the chef and the earth, a narrative that continues to inspire both food enthusiasts and culinary peers around the world.
Incredible Flavors and Pairings at Chef Edward Lee’s 610 Magnolia in the heart of Old Louisville
Located in the heart of Old Louisville, Chef Edward Lee’s menu is a modern approach to the Southern Table.
610 Magnolia celebrates everything that is Louisville, both historic and progressive, diverse and complex.
Hamachi Aqua chili corn Gooseberry lime cilantro at 610 Magnolia
Hamachi Aqua chili corn Gooseberry lime cilantro
Gruet, Sauvage Blanc de blancs Albuquerque NV
Gruet Sauvage NV is a bone-dry sparkler, pale straw in color with a delicate but persistent mousse. Aromas of bright mineral and citrus followed by notes of green apple, lemon , grapefruit. The finish is structured and flavorful. The bright acidity makes a perfect pairing for oysters, sushi and cream sauces.
Lubanzi, Chenin Blanc, Swartland, South Africa, 2021
Ripe nectarine vivacity meets broad creaminess, Resulting in a bright, crisp and clean taste that pairs well with the shell fish and noodles we’re enjoying.
Lobster Tail, Fennel, Jicama, Lion’s Mane, Orange at 610 Magnolia
A glass of Atalier offers notes of saline, seashells, and minerality. Very refreshing with stone fruit, minerality and crisp, clean acidity. White flower aromatics, citrus orchard fruit. Lime and pear on the palate add complexity to the salinity.
paella, crab cakes, oysters, Mediterranean salads, and grilled shrimp (with a squeeze of lime).
Jerk Quail, Collared Green, Smashed Plantains, White Kimchi, Radish
Pira & Figli, Dolcetto d’ Alba, Piedmont 2023
Fresh black raspberries and cracked pepper. Good structure, medium body and fresh acidity.
Bourbon Aficianado: Drunken Banana Cake, Butterscotch, chocolate, Pappy Maple Syrup, Corn, Brown butter ice cream, smoke
Bourbon Aficianado: Drunken Banana Cake, Butterscotch, chocolate, Pappy Maple Syrup, Corn, Brown butter ice cream, smoke
10 Yr Tawny Port
Cherry, berry, walnut and chocolate aromas and flavors. Full-bodied.
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
