Rancho Sisquoc: Entrance to the Harvest Festival 2004
The crowds arriving and lining up for an amazing variety of high quality wine and food.

This was a spectacular day: bright, sunny, a slightly cool breeze and a cloudless sky ... very similar to the Vintner's Festival in the Spring and just perfect for the Harvest Festival 2004. And just as at the Vintner's Festival we were both pleased and fortunate to be stationed adjacent to a superb eatery: Nuuva of Solvang, serving Wild Mushroom Risotto as well as being under the same canopy as Chef Rick's where a marvelous pasta dish was cooking. Alicia had arrived early and had created yet another of her splendid and hospitable booth arrangements including her faux marble flower stands with stunning vases, wire bottle stands and assorted printed materials.

 

Shortly after the gates opened at 1:00 PM the lines were forming at the booth, music wafted down to us over the grassy slopes from two bands, and our guests began sipping and smiling in delight. Our very limited production 2003 Sauvignon Blanc made from Royal Oaks fruit with its melon, peach and apricot nuances was resampled frequently. Another big draw, as always, were our Pinots, both Estate with blueberry and blackberry flavors, Burning Creek with deep richness, and not least, our Santa Barbara County Cuveé, blended from our estate, Carriaga, Babcock and Burning Creek grapes.

With the lines getting ever longer, the first of the reinforcements arrived, Dan Cassara, filling his own glass as his poured generous portions for friends, old and new, and answered questions in his expansive style. Dan always turns a vendor/patron situation into a gathering of friends and equals, listening as intently as he shares his own thoughts.

Carolyn Danielle Dan Cassara casting his expert eye on a Pinot Noir

Bennie Cassara The lines were long but happy! The Nuuva booth next door preparing their Risotto

Not to be left behind, the Cassara ladies, Carolyn and Danielle were soon jostling bottles and family members while pouring and answering questions. Of course, they didn't miss a trick when Chef Rick's staff wandered by with treats for the vendors or when the Nu staff offered another appetizer. And, of course, Bennie suddenly appeared to oversee this family affair, checking the wine selection and presentation.

As the day broadened and warmed, along with the crowds, Matt Boone, Casa Cassara's technical contact arrived to chat with attendees and extend the hospitality and friendly ambience that always pervades the Casa Cassara presence.