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Gervasi Vineyard News

Laura Prengaman
 
March 17, 2016 | Laura Prengaman

Celebrate Chocolate! Weekend

“Celebrate Chocolate!”, a delectable weekend of chocolate indulgence at Gervasi Vineyard. The weekend is an extraordinary opportunity for chocolate lovers to explore and experience the world of chocolate.


Festa del Cioccolato: Chocolate Party 
Friday, April 8th 6-9:30pm

Celebrate the kick-off to Chocolate Weekend with stationed heavy appetizers, live music and a decadent chocolate dessert display. Cash Bar Available. Learn More →

Celebrate Chocolate! Breakfast Buffet
Sunday, April 10th 9am-11:30am seating every half hour

Let our team of chefs freshly prepare you a house made breakfast in our kitchen. Indulge in a special treat with friends and family! No reservations for seating. Seating is first-come, first-served with open seating at banquet tables set up in our Ballaria at the Villa Grande. Learn More →

Time Posted: Mar 17, 2016 at 12:35 PM
Laura Prengaman
 
March 10, 2016 | Laura Prengaman

FREE Public Winery Tours this Saturday!

Join us for a public tour of our state-of-the-art winery facilities at The Crush House every Saturday afternoon. Guests are welcome to enjoy lunch or tasting experiences before or after tours at The Crush House to enhance their experience. No reservations for Public Winery Tours, additional options available below with more intimate or private experiences.

Tour Schedule: Tours will begin every hour (12pm - 1pm - 2pm)
Location: Meet at The Crush House Tasting Bar
Duration: Approximately 30 minutes

;Click Here for More Tour Options>

 

 

Time Posted: Mar 10, 2016 at 11:27 AM
Laura Prengaman
 
March 7, 2016 | Laura Prengaman

Vintner Pairing Dinner - March 15th

Gervasi Vineyard Wine and Culinary Series
3rd Annual Vintner Wine Pairing Dinner

March 15, 2016 6:00PM
Bistro Private Dining Room

We invite you to meet Gervasi’s Winemaker, Andrew Codispoti, as he leads you through his selection of Gervasi wines and their history for this exclusive dining experience in our Bistro. Be the first to try our newest Sweet Red Wine, Brigante! The wines were paired with a five course gourmet meal created by Executive Chef Jerry Risner.

Guests will dine together. You do not need to bring a printed confirmation to the dinner, please check in with the Host Stand at The Bistro and they will escort you to the private room.

$80 PER PERSON FOR GV CLUB MEMBERS
*Enter Coupon Code given in Eblast at Checkout*
$90 PER PERSON FOR NON-GV CLUB MEMBERS
Price includes Food, Wine and Service Charge

Click Here for Menu and Tickets>

Time Posted: Mar 7, 2016 at 4:25 AM
Laura Prengaman
 
March 4, 2016 | Laura Prengaman

Vineyard Update

From Vineyard Manager, Brian Gregory:

Over the past few weeks, you have probably noticed a little more than dormant season pruning taking place in the South Vineyard.

You’ve probably seen our vineyard and grounds crews, and some heavy machinery, making some big changes. There has been a lot of interest, as well as questions from guests and staff, so I wanted to give a quick update to you all.

Over this past winter, we made the decision to focus our limited vineyard space on the three varieties that have performed best in our viticultural microclimate, and that have the best potential to consistently yield outstanding wine.

Those three wine grape varieties just happen to be the three from which we have produced our first three Family Reserve wines from our estate vineyard:

Frontenac Gris: Lascito (rose)
Aromella: Passione (white)
Marquette: Unitas (red)

So the “heavy work” you have been seeing in the South Vineyard is the start of replacing three of the smaller vineyard sections (Petite Pearl, Arandell, Vignoles) with additional Aromella and Marquette vines. The old vines came out this week and last, and the new vines will be planted mid-May.

With March comes weather that changes by the day, and by the hour.

In addition to preparing the South Vineyard for spring planting, our vineyard crew has completed the initial round of dormant pruning of the Aromella in the South, and is halfway through the North, with both vineyards and the orchard to be completed by the end of March.

With the warmer weather coming next week, changes will come more and more quickly each day. As the earth warms, sap will rise, buds will swell, and the earliest spring flowers will bloom. As anxious as we all are for spring, hopefully it won’t come TOO fast, and the grape leaves will remain tightly budded, until at least well into May!

Time Posted: Mar 4, 2016 at 8:41 AM
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