Clif Notes

Have a Hearty Harvest

Originally Posted by Efrain Barragan on Tuesday, August 18, 2015

(Serves ten people for $150)

Harvest Meal to include:
Three Mary’s organic roasted chickens with rosemary and lemon
Kale Salad with cabbage, apples, Pecorino cheese and vinaigrette
Fagoli e Grano – grain and bean salad with veggies from the farm
Homemade Cookies

Orders must be placed 48 hours in advance by calling Michelle or Meg at (707)968-0625 or e-mailing at
We are delivering for Harvest! Complimentary delivery, as available, for orders of $300 or more north of the Oakville Cross Road and South of Lincoln Blvd. in Calistoga, including Howell and Spring Mountains. There is a $25 delivery charge for harvest orders under $300.

Also, keep your harvest team hard at work and energized by adding Clif Bar products to your order or by visiting Velo Vino. Mention the code “HARVEST CLIF” to receive a 30% discount on your Clif Bar order.

This harvest meal offer is good until November 1st.

Hours of Operation
Clif Family Bruschetteria, Tuesday through Sunday, 11:30AM – 4PM most days
Velo Vino, 7 days a week, 10:00AM – 5:00PM

Three Sisters Planting

Originally Posted by Efrain Barragan on Tuesday, August 11, 2015

The Farm is bursting with activity this summer! Aside from the normal hustle and bustle of Farm life, Drew and I have been busy harvesting an amazing bounty that we have been sharing with you via Clif Family Kitchen jams, olive oil, and vinegars, the Bruschetteria Food Truck, and the St. Helena Farmers’ Market! Despite the full days, I have been enjoying playing mad scientist at the Farm. Inspired by Dan Barber’s book, THE THIRD PLATE, I got to thinking about how and why we Farm the way we do. In this day and age of monoculture, the importance of plant diversity couldn’t be more apparent and we are exploring this through our work with the Seed Matters initiative and the “Three Sisters” planting technique.

Barber’s book discusses farming in traditional Iroquois fashion, “The Three Sisters”, stemming from a Mohawk legend about sisters who were reliant on each other, but were sadly separated. Each sister in this legend represents a planting. The little sister in green is the bean. Her sister in yellow is the squash, and the elder sister with long flowing hair of yellow and the green shawl is the corn. The logic behind this technique is to group crops together to create a symbiotic relationship that benefits the plants, the soil and the farmer. The beans enrich the soil by fixing nitrogen, the corn provides a trellis for the beans to climb, and the squash provides ground cover to control the weeds and also produces tasty vegetable to harvest. Watering is all that’s needed to keep this system running. Watching the Clif version of the “Three Sisters” planting has been a real inspiration. The corn is beautiful, beans are sprouting, and squash flowers are covering the ground with bright colors. This planting in conjunction with our seed saving is creating a vibrant ecosystem at the farm, which is evidenced by happy pollinating bees buzzing everywhere.

In The Vineyard With Laura

Originally Posted by Efrain Barragan on Friday, August 7, 2015

With harvest only a few short weeks away, I’ve been spending a lot of time in the vineyards. I thought this would be a great time to introduce you to our Estate Vineyards and Grower Partners. Here they are…..

Amendola Vineyard – Our Sauvignon Blanc comes from this 1.5 acre, dry- farmed vineyard on Fulton Lane in downtown St. Helena.
Fortuna Vineyard – Turnbull’s Fortuna vineyard is located on the Silverado Trail in Oakville. We source a young block of Viognier from here. With their impeccable farming techniques, this is sure to be a special wine.
Ferrington Vineyard – Located just outside of Boonville in the Anderson Valley AVA of Mendocino County, the Ferrington Vineyard is home to our Gewurztraminer.
Bartolomei Vineyard – The Bartolomei family has lived in Talmage, just east of Ukiah, since the early 1900’s. Today, the fourth generation brothers farm the vineyards and have great knowledge of the land. Our Grenache comes from the Bartolomei Brothers, from which I make both red wine and Rose.
Matthaisson Vineyard – Steve Matthaisson has a 7-acre parcel of Chardonnay on Orchard Avenue in Napa, a popular neighborhood for high end Chardonnay. This vineyard is organically farmed.
Yount Mill Vineyards – The Hoxey family is another family with long history in the grape and wine business. Their ranch is located on the valley floor in Yountville and here we source organically farmed Grenache for our Bici Blend.
Beatty Ranch – Our Zinfandel comes from this 34 acre vineyard, nestled at 1800 ft elevation in the Howell Mountain AVA.
Nichelini Vineyard – If you have ever taken the windy drive out to Lake Berryessa on highway 128, you have surely passed below the Nichelini Vineyard. At approximately 1200 ft elevation, the view of the Vaca Mountains is stunning and so is the Petite Sirah.
Cold Springs Vineyard – Located in the Howell Mountain AVA at the very end of Cold Springs Road is Clif Family Winery’s first Estate Cabernet vineyard. Purchased in 2010, the 5.5 acres of clone 4, 7 and 337 grow on decomposed volcanic ash-like soil. This property is CCOF certified organic.
Croquet Vineyard – Also in the Howell Mountain AVA, the Croquet property was purchased by Clif Family Winery in 2012. It is home to a professional croquet court and 3.3 acres of CCOF certified Estate mountain Cabernet.
The Home Vineyard – Located just below the Howell Mountain AVA line at 1170 ft elevation, the Home Vineyard is where we grow our Estate Zinfandel, adjacent to the Clif Family Farm.

So, with all that information in your pocket, you’ll be well versed as I talk about each of these sites throughout the course of harvest. I expect to schedule our first pick within the next 10 days, so stay tuned!

Meet Laura Barrett

Originally Posted by Efrain Barragan on Tuesday, August 4, 2015

For those of us who have not met, I am Laura Barrett, Winemaker for Clif Family Winery. I began this position in November of 2014, just after the last grapes of 2014 were harvested and fermented. What an interesting time to begin! I had so many exciting winemaking projects to tackle – bottling the 2014 white wines, blending and bottling the 2013 red wines, finishing and aging the 2014 red wines, sourcing fruit for 2015 and getting to know our three Estate Vineyards: Croquet, Cold Springs and the Home Vineyard – all before I actually made a drop of wine! I’ve had almost a year now to get to know this great group of people, the wines and the company’s goals… all in preparation for my very first vintage in 2015.

We are now gearing up for harvest in the Napa Valley. What a perfect time to start a blog! My hope is to bring you along on my winemaking journey and to share what it’s like to be in the thick of it. We’ll talk about updates we’re making in the vineyard and in the cellar, and what it’s like preserving style while making your first wines within a new project. I look forward to having you follow me during this journey and the opportunity to share the fruits of my labor in the coming years!

Wilted Kale & Farm Egg Bruschetta

Originally Posted by Efrain Barragan on Thursday, May 28, 2015

From the Clif Family Kitchen
Recipe by Chef John McConnell


1 rustic bread loaf from your favorite bakery
4-5 cloves of garlic, chopped; reserve 1 clove for brushing on bruschetta
2 bunches of kale
6 farm fresh eggs
1 bunch of radishes (French Breakfast, Easter Egg or Watermelon are our favorites)
1 small jar high quality anchovies packed in olive oil
1 tsp crushed red chili flakes
4 TBSP Clif Family Kitchen extra virgin olive oil, plus more for bruschetta
1 TBSP fresh lemon juice
Sea salt to taste

Pre-slice bread and leave out uncovered, you’ll want bread slightly stale before grilling to maintain crunchy texture after bread is toasted. In a medium sauce pot, bring water up to a boil. Place egg carefully in water and cook for exactly nine minutes. Remove from water and transfer to ice bath. Once completely cool, peel eggs and use an egg slicer or sharp knife to cut eggs into uniform slices and set aside. Wash and cut kale, stem and all into larger pieces to be sautéed. In large sauté pan, add 4 cloves of chopped garlic, chili flakes and 4 TBSP of extra virgin olive oil. Over medium heat frequently stirring with a wooden spoon, lightly brown garlic to infuse flavor into oil, but NOT burning. To stop cooking process, add whole filets of anchovies and breakup in oil using wooden spoon. Once anchovies are incorporated, add kale and sauté quickly to wilt kale over high heat.

Once kale is wilted check for seasoning as anchovies vary in salt content, it may not be necessary to season additionally with salt. Add lemon juice and set kale aside keeping warm in sauté pan until ready to serve. Prepare radishes by slicing thinly on a mandolin or by using a sharp knife. Prepare a BBQ grill or grill pan. Make sure pan is preheated before grilling bread to ensure a proper toast. Grill bread dry to desired toast level and set aside. Brush grilled bread with clove of garlic and drizzle extra virgin olive oil on each side. To assemble, redress kale in pan with oil and cooking juices and drape over bruschetta so that juices absorb into grilled bread. Top with slices of egg and radish and a sprinkle of coarse texture sea salt.

Pairing Suggestion: Gary’s Improv Howell Mountain Zinfandel by Clif Family

Salami and Mushroom filled Torta

Originally Posted by Efrain Barragan on Friday, April 17, 2015

Recipe by Michelin star chef Matthew Accarrino

Team Accarrino (Acca) is a group of people, sponsors and passionate individuals interested in promoting food, wine and cycling lifestyles to inspire and involve those around us. Led by renowned chef Matthew Accarrino an avid cyclist and celebrated chef. Team Accarrino are cooks, chefs, cyclists, foodies, friends and customers.

This rustic recipe was inspired by a trip to Umbria where foraged wild greens made the filling for this incredible and forgiving Olive oil dough. Here I have adapted it to feature sweet salami and earthy mushrooms, it will pair perfectly with the 2011 Grenache. This dough recipe makes a great base, vary the filling to suite your taste and keep the recipe for the future. Enjoy! --Team Accarrino

Olive Oil Dough


  • scant 2 cups AP flour
  • 1 1/3 cups Durum semolina flour, coarse
  • 2 grams ½ teaspoon Kosher salt
  • ½ cup White wine
  • ½ cup Hot water
  • ½ cup Extra virgin olive oil

In a stand mixer with the paddle attachment, mix together the flours and salt on low speed. Add the wine, water, and oil. Mix for 2-3 minutes or until a dough forms. Wrap in plastic wrap and leave on the counter for 10 minutes to rest.



  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons Butter, unsalted
  • ¼ - ½ ea Onion, chopped finely
  • 2 cups Cremini mushrooms or any mix of mushrooms, sliced
  • ½ teaspoon Kosher salt
  • 1 cup Drained ricotta
  • ¾ cup Sartori Bellavitano cheese or Parmesan, grated
  • 2-3 oz Salumi, small diced, fennel or black pepper (La Quercia)
  • 2ea Large eggs
  • 5 turns Black pepper from a peppermill
  • 1 Nutmeg for grating, or grated nutmeg

Preheat the oven to 325ºF.

Heat the olive oil in a wide pot. Add the butter, onion and sweat until softened, about 2 minutes. Stir in the mushrooms, season with salt and pepper. Cook until the mushrooms are soft, about 12-15 minutes. Remove mixture to a bowl or tray and when cool enough to handle, chop the mixture and place in a mixing bowl. Stir in the salumi, ricotta, cheese, and season with a few gratings of nutmeg and pinches salt and pepper. Add the eggs and mix well.

Clear a large workspace for rolling out the dough. Unwrap the dough and with some extra flour dust the surface and dough. With a rolling pin, roll the dough until it is about 1/8” thick and a large rectangular shape.Trim the edges with a knife to form a large sheet.

Line the bottom two-thirds of the dough towards yourself with a layer of the filling. Starting from the bottom edge with the filling on it, slowly roll the dough like a strudel towards the opposite edge with no filling on it (away from you). Keep the roll tight.

When completely rolled transfer to a parchment lined baking sheet. Brush the top with olive oil. Using a skewer, poke holes in the top of the torta so steam can escape. Bake for 45-60 minutes or until golden-brown. Serve slices warm with a salad and simple vinaigrette.

Variation- if made ahead the torta can be sliced into portions, set on the cut side and topped with a bit of cheese. Bake for 5-7 minutes in a 375 degree oven to warm and melt the cheese. Serve.



As Needed Garden greens, shaved vegetables, herbs and/or thin salami slices
As Needed Simple lemon vinaigrette or other dressing
As Needed Grated Bellavitano or Parmesan

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