Whetting the appetite with a creative riff on the traditional, Bar Bambino Chef Lizzie Binder offers two original side dishes for holiday dining: Potato and Walnut Salad Farro Salad with Cinnamon In keeping with reverence for the traditional, yet refreshed by a new perspective, Chef Lizzie Binder has created two autumnal/winter side dishes that are a departure from the season's comfort classics offering textures and flavors that draw from the Central and Eastern European influences that are the restaurant's hallmark.   The diverse cultures of Friuli, Alto Adidge, Slovenia, Croatia, Austria and Hungary which have profoundly influenced northeastern Italian cuisine are now more evident on both the menu and wine list of this little gem of a restaurant in the heart of the Mission district in San Francisco.   We hope you enjoy these dishes which please the eye and the palate. Cheers, Proprietor Christopher Losa and Executive Chef Lizzie Binder Media contact: press@barbambino.com 415.701.9463 Potato and Walnut Salad Serves 4 - 6 Ingredients: 1 lb russian fingerling potatoes 1 tbsp extra virgin olive oil 1 medium onion, finely diced 1 cup shelled walnuts, toasted 2 cloves garlic, peeled 1/4 cup chopped dill and parsley 2 tbsp red wine vinegar salt and freshly ground black pepper additional chopped parsley and crushed toasted walnuts for garnish Method: Bring a large pot of water to a boil and add 1+ Tbs of salt. Add potatoes and boil until tender. Meanwhile, saute the onion lightly in extra virgin olive oil until translucent. In a food processor, finely grind the walnuts, garlic, salt and ground black pepper. Remove to a large bowl and stir in the herbs and vinegar. Add the cooked onion and stir to integrate. While the potatoes are still warm, peel them and slice into 1/4 inch rings. Add potatoes to the nut mixture and toss thoroughly (the potatoes will begin to break up slightly). Garnish with chopped parsley and crushed walnuts. Serve at room temperature. Farro Salad With Cinnamon Serves 4 - 6 Ingredients: 1 lb farro 2 pieces cinnamon bark, toasted 2 cloves, toasted and finely ground 1 tsp caraway seeds, toasted 1/3 cup extra virgin olive oil 1 tbsp orange juice 1 tsp orange zest, remove zest from orange with a microplane salt and freshly ground black pepper Method: Bring approximately 6 cups of salted water and the cinnamon bark to a boil. Add the farro and simmer for 15 minutes, until tender, but chewy. Be careful not to over cook, the grains should hold their shape. Drain and set the farro and cinnamon bark aside. In a large bowl combine the orange zest, ground cloves, caraway seeds and farro. Dress with the orange juice and extra virgin olive oil. Season with salt and ground black pepper. Toss together well. Add cinnamon bark to the salad to allow for further infusion. Remove after the salad is scented to your taste. Serve warm or at room temperature. RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)

***Media Alert*** Update to Bar Bambino's Schedule of Seasonal Dinners All take place at: Bar Bambino, 2931 16th Street, San Francisco, CA 94103 Event: Celebrate The Season at Bar Bambino- La Festa Date: December 2, 2010 Time: Thursday, 7p.m. to 10p.m. Details: Bar Bambino will be spotlighting their seasonally inspired regional Italian cuisine with a five course menu that accentuates historical flavor connections to Central Europe. Menu highlights include a Sicilian insalate di natale with chicory, olives, capers, and oranges and a squid ink and crab ravioli tossed with sea urchin butter. Event: New Years Eve at Bar Bambino Date: December 31, 2010 Time: Friday, 5p.m. to 12a.m. Details: Ring in l'anno nuovo for 2011 at Bar Bambino. The five course degustation menu features dishes such as a Pappardelle con Sugo di Faraona with house-made pasta and the Arrosto alla Toscana oven-roasted beef ribe eye. ***Full Menu*** Celebrate the Season Dinner Bar Bambino: Thursday, 2 December 2010, 7pm - 10pm $85 per person with wine pairings I Arugula salad with citrus-poached lake fish Lake fish marinated and poached in oranges; served with arugula salad. 2008 Högl Ried Schon Grüner Veltliner Federspiel II Veal and ricotta tortelloni House-made tortelloni served in a meaty consommé. 2006 Philippe Bornard Pinot Noir l’Aide Memoire III Pomegranate-glazed roasted pheasant Pheasant breast gently roasted in pomegranate molasses and balanced by a sauté of heirloom chicories. 2006 Muhr - Van der Niepoort Spitzerberg (Blaufränkisch) IV Porchetta Slow-roasted suckling pig, sliced and finished in its own juices. 2003 La Roncaia Refosco V Honey strufoli and quince Marble-sized doughnut holes soaked in a warm honey and Vin Santo syrup. Served with a demitasse of quince soup. New Years Dinner Bar Bambino: Friday, 31 December 2010, 5pm - 12am $85 per person $125 per person with wine pairings I Choice of: Prosciutto + persimmon salad Thinly sliced La Quercia Rossa prosciutto with wild organic baby arugula and fuyu persimmons. or Roasted chestnut soup Few items mark winter cuisine in northern Italy as much as chestnuts. A beautifully textured soup touched with cream and brandy. II Choice of: Egg pappardelle with guinea fowl agrodolce House-made pasta with a bright sauce of guinea fowl, tomato, carrot, and celery or Agnolotti with black truffle House-made agnolotti stuffed with braised veal and tossed in a butter sauce infused with black truffles III Choice of: Grilled swordfish steak with dressing of olio nuovo, lemon juice, and oregano or Grass-fed beef rib eye, oven-roasted and finished with a rosemary and Peperoncini oil IV Two perfect cheeses served with special holiday accompaniments V Choice of: Chocolate kisses Nothing says NYE like a kiss!  Espresso semifreddo, foamy whipped cream topping, with bite sized cookies. or Amarena cherry trifle This classic zuppe inglese which is neither soup nor English, but delicious nonetheless. Ladyfingers, amarena cherries, cream, and a healthy dash of brandy. RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)

Russian River Valley, CA – November 2010: DeLoach Vineyards announced today its collaboration with Kingsborough Community College in Brooklyn, New York to help launch the Kingsborough Urban Farm, the college’s first project of this kind. The project, Build a Garden in Brooklyn, will be integrated into the school’s academic program and will provide students with the opportunity to grow and harvest healthy, organic produce. The new culinary arts program, student-catering firm, and college cafeteria will use the food produced from the Urban Farm to feed and educate students. DeLoach, with its commitment to organic farming and education, was thrilled to contribute to a program that helps create environmental awareness. DeLoach Vineyards has long been a leader in sustainable practices, innovative “green” technology, beginning its conversion to organic and Biodynamic® farming practices in 2004.  It achieved organic certification from CCOF in 2008 and earned Demeter certification for its Biodynamic vineyard practices in 2009.  The 2010 harvest is the first as a Biodynamic-certified estate and the first since the award-winning 2004 vintage (Wine of the Year, Wine Enthusiast). Many years ago, DeLoach converted its winery horse pasture into a half-acre organic and Biodynamic® garden of seasonally fresh produce that DeLoach chefs use to prepare meals for winery visitors and employees year round. In addition, DeLoach emphasizes sustainable farming and the conversion to organic and Biodynamic farming with its grower partners, helping, for example, the Maboroshi Vineyard convert from conventional to Biodynamic practices.  Furthermore, DeLoach uses renewable energy, and reduces its water usage through implementation of an innovative membrane bio-reactor that relies on micro-organisms to purify water used in the winemaking process so it can then be used for landscaping and vineyard irrigation, saving up to two million gallons of water per year. The partnership between DeLoach Vineyards and Kingsborough Community College complements DeLoach’s efforts in farming and gardening, allowing it to help educate a new generation about leading a healthy and sustainable lifestyle. Jean-Charles Boisset, proprietor of Boisset Family Estates, explains the enthusiasm with which DeLoach Vineyards joins this project: “As stewards of the land, our responsibility lies not only in fostering best practices within our own methods, but also in sharing the breadth of our knowledge with our communities. We’re happy to participate in the Kingsborough Urban Farm as it helps educate young people about what we have so passionately believed in for years at DeLoach Vineyards.” To spotlight this new partnership in the public domain, bottle neckers, made of seed paper with annual and perennial wildflower seeds, will be placed on DeLoach bottles in stores throughout New York City. Beginning in November, $0.50 from every bottle of DeLoach wine sold in the City, up to $5,000, will be donated to help jumpstart the Kingsborough Community College Organic Urban Farm. The sales-focused program will continue to run through January 2011. Stuart Schulman, Executive Director, Center for Workforce Development and Economic Development confirms the benefit of this partnership: "We are very excited about our partnership with DeLoach, a leader in sustainable agriculture. Their support will help us to provide our students with the tools to learn to eat healthier food, live in a more sustainable way, and find new career pathways. Our students in nursing, childhood education, biology, and our new culinary arts program will benefit from having the Urban Farm on campus, and they will take this experience with them as they go out into the workplace." About DeLoach Vineyards DeLoach Vineyards has been a pioneering producer of Pinot Noir, Chardonnay and Zinfandel in Sonoma’s Russian River Valley since 1975. DeLoach seeks to produce exceptional wines that spotlight the singular personality of the Russian River Valley, with its rare and bountiful convergence of the sea, the soil and the stars. The Boisset family of Burgundy purchased DeLoach in 2003, bringing the techniques and approaches of Burgundy to its winemaking in the Russian River Valley, which they believed to be California’s most expressive terroir for cultivating Pinot Noir and Chardonnay.  Under Boisset, DeLoach has grown its small-lot vineyard designate wine program, converted to organic and Biodynamic® farming practices, and implemented traditional Burgundian winemaking techniques such as open-top wood fermentors, native yeast fermentations, and hand punch-downs.  Wine & Spirits magazine named DeLoach Vineyards a Top 100 Winery for the tenth time in the winery’s history in 2009.   Located at 1791 Olivet Road in Santa Rosa, the DeLoach Vineyards tasting room, picnic area and organic garden are open to the public daily from 10:00 am to 5:00 p.m. For more information, visit www.deloachvineyards.com. About Kingsborough Community College Kingsborough Community College is located on a 71-acre campus in Manhattan Beach, on the southern tip of Brooklyn, New York. Founded in 1963, the College serves approximately thirty thousand students per year, offering a wide range of credit and non-credit courses in the liberal arts and career education, as well as a number of specialized programs.  The breathtaking Kingsborough Community College campus overlooks three bodies of water: Sheepshead Bay, Jamaica Bay and the Atlantic Ocean.  Kingsborough serves a widely diverse student population and ranks among the top community colleges in the country in associate’s degrees awarded to minority students. For media inquiries, please contact Samantha Kane at Charles Communications Associates: samantha@charlescomm.com, tel: 415|701-9463 For more information about Biodynamic® agriculture or products, please visit www.demeter-usa.org. At the site of the future Kingsborough Urban Farm at Kingsborough Community College, from left to right: Stuart Schulman, Executive Director, Center for Workforce Development and Economic Development Sara Matthews, Project Manager for the Urban Farm Jonathan Deutsch, Associate Professor and Director, Culinary Arts Program Zenia George, student, major in Community Health/Gerontology Elizabeth Basile, Associate Dean, Office of College Advancement ###

Livermore, CA November 2010 – Murrieta’s Well Winery recently announced the commencement of their regular Saturday vineyard tours and tastings, open to the public beginning October 30th. Starting at 1:00 pm every Saturday, guests have the opportunity to explore the winery and surrounding vineyard grounds while sampling wines and getting a sense of Murrieta’s Well’s unique and exceptional terroir. The tour consists of a morning walk through different areas of the stunning 92-acre sustainably farmed estate while learning more about the concept of terroir and how the soil, weather, and topography all effect the cultivation of the vine. Along the way, guests will taste wines that embody the terroir of the Livermore Valley. The educational content will vary as the vines progress through their seasonal changes. These tours will offer a unique, first-hand glimpse into the distinctive practices at Murrieta’s Well, while offering the community an intimate winery experience. Tours are available every Saturday at 1:00pm. Guests will first meet at the lower terrace for an introduction with the wine ambassador while enjoying the views from the historic property.  To reserve a spot, call Murrieta’s Well Winery at 925-456-2395. Silver Spur Club members Free Non-club members $5 About Murrieta’s Well Winery Murrieta’s Well is an elite Livermore Valley wine estate defined by its distinctive blended wines, stunning location, and a rich heritage that began in California’s Gold Rush era. In 1990, Fourth Generation Winemaker Philip Wente and Winemaker Sergio Traverso merged old and new winemaking styles, reviving the historic winery established by Livermore Pioneer Louis Mel. Surrounded by vineyards, the serene, idyllic location on the Arroyo Mocho has a sense of timeless romanticism. The old stone winery building was originally built in the 1880s and is a gorgeous example of early California architecture. Local timber and rustic concrete made from gravel gathered from the nearby Arroyo Mocho Creek were used in the construction. Combined with Spanish design influences, the colorful past of Gold Rush era bandito Joaquin Murrieta, and ultra-premium wines, Murrieta's Well is a captivating and unforgettable destination. Murrieta's Well flagship wines include their Red Meritage and White Meritage, blends of Bordeaux grape varietals, and Zarzuela, a blend of Spanish and Portuguese varietals, modeled after the famous Spanish blends of Ribera del Duero and Rioja. Their estate, old-vine Zinfandel from the renowned Raboli Vineyard and small lot Los Tesoros de Joaquin wines comprise their exclusive portfolio. The Los Tesoros de Joaquin wines are hand-crafted treasures and only available directly from the winery or through the Silver Spur Wine Club. For more information visit www.murrietaswell.com/silverspur. Murrieta’s Well Winery and Tasting Room is located at 3005 Mines Road in Livermore, CA. For more information, visit www.murrietaswell.com. For interviews and media inquiries, please contact Charles Communications Associates at 415|701-9463 or Samantha@charlescomm.com. #   #   #

Graton Calif. – November 5, 2010 – Cogenra Solar™, a provider of distributed solar cogeneration systems and renewable energy service solutions, today announced the unveiling of its solar cogeneration demonstration project at the Sonoma Wine Company in Graton, California. Former British Prime Minister Tony Blair and Vinod Khosla of Khosla Ventures were among honored guests at a ceremony yesterday afternoon to flip the switch on the 272-kilowatt (kW) installation, now supplying renewable heat and electricity to support the company’s winery operations. The historic commissioning represents the first commercial-scale installation of its kind, combining proven photovoltaic and solar thermal technologies in one solar array in an important move toward more affordable and efficient utilization of solar energy. “This is a very significant milestone for Cogenra as we bring our first project online in California’s wine country and toast to a bright future with solar cogeneration,” Cogenra CEO Dr. Gilad Almogy said in his welcoming remarks. “Cogenra’s technology merges the best photovoltaic and solar thermal technologies to meet two valuable industrial needs, low cost heat and electricity. Our solution produces five times more energy and three times the greenhouse gas reductions over traditional solar offerings.” The solar cogeneration installation employs 15 individual Cogenra SunBase™ modules to displace approximately 64,000 kilowatt-hours and 12,500 therms of natural gas annually. The solar thermal element will heat water to 165°F to sustainably fuel Sonoma Wine Company’s wine tank wash and wine barrel washing system. The Sonoma Wine Company will purchase the heat and electricity generated from the installation at guaranteed energy rates from Cogenra under the company’s Heat and Power Purchase Agreement (HPPA). Under the HPPA, Cogenra will maintain ownership of the solar cogeneration modules, and Sonoma Wine Company will hedge against rising and volatile electric and gas prices throughout the 15-year contract. “In vetting renewable energy solutions for Graton, we found Cogenra was the perfect match--high impact without high cost,” stated Derek Benham, founder and owner of Sonoma Wine Company. “Their solar cogeneration offering serves our energy requirements for hot water and electricity, and Cogenra’s innovative financing solution provides all the benefits and savings of on-site generation without the capital costs.” Contributing to Sonoma Wine Company’s demonstrated commitment to environmental stewardship and sustainable winemaking practices, the 272-kilowatt installation will eliminate more than 120 metric tons per year of greenhouse gases, the equivalent of removing nearly 25 passenger cars from the road annually. Appointed in May as a senior environmental advisor to Khosla Ventures, a premier cleantech venture capital firm and lead investor in Cogenra, the former British Prime Minister attended the event to support Cogenra in its endeavors to usher in the new age of solar cogeneration and more widespread use of carbon-free energy. “Technological innovation is the key to mitigating climate change; though clean technologies must make economic sense. Because Cogenra has achieved a cost-effective approach, the environmental benefits of solar cogeneration have the potential for true global impact,” said Mr. Blair. “It’s up to companies that are both visionary and savvy, like Cogenra, to set us on the right path to decrease our use of fossil fuels and build a more sustainable future.” [caption id="attachment_621" align="aligncenter" width="300" caption="Derek Benham addresses the crowd on behalf of Sonoma Wine Company"][/caption]

GRATON, CA, November 4, 2010– Sonoma Wine Company, Northern California’s comprehensive, fully integrated crush-to-bottle contract winery, now in it’s seventh year of business, has signed Kautz Vineyards, Inc. to bottle the Ironstone and Leaping Horse brands at their American Canyon facility. The decision to move to Sonoma Wine Company came about as a result of outgrowing the original family-owned winery in Murphys, CA, along with an opportunity to achieve significant cost savings through improved supply chain management in the form of reduced transportation, warehousing, and bottling costs. Richard Conley, COO at Kautz explains, "We spent better than a year researching and investigating this decision and came to the conclusion that the Sonoma Wine Company offers the highest level of service, quality, and professionalism—qualities which we associate with our brands. We are very excited about this new opportunity for the Ironstone and Leaping Horse brands and look forward to our long term partnership with the Sonoma Wine Company." Kautz Vineyards, Inc. produces and sells nearly a half million cases of wine annually and is one of the top 10 winegrape growers and family-owned and operated wineries in the United States. Since its inception in 2003, Sonoma Wine Company has grown to include six facilities strategically located throughout Sonoma and Napa Counties, offering effective supply chain management solutions to the wine industry by providing comprehensive services from crush to bottle. Sonoma Wine Company is currently awaiting ISO 22000 certification, which attests to its commitment to responsible business practices, safety, and risk control, and offers SWC and its clients an advantage in the competitive global wine market.

Wente Family Estates Achieves Certified California Sustainable Winegrowing (CCSW) Status Wine Business Pioneer affirms Commitment to Sustainability Livermore, CA - As a testimony to what has been a long-held tenet of the country’s oldest continuously owned and operated family winery, Wente Family Estates recently received certification for its sustainability with respect to vineyard, winery and company practices with the Certified California Sustainable Winegrowing designation.   Created by the California Sustainable Winegrowing Association in cooperation with the California Association of Winegrape Growers, and launched officially in January 2010, this certification program represents an evolution and formalization of the eight-year-old Sustainable Winegrowing Program (SWP).   CCSW certification now includes a third-party verification of a winery’s adherence to a process of continuous improvement in its adoption of sustainable winegrowing practices.  It is the first statewide program available to both wineries and vineyards.    To be eligible for the program, participants must meet a set of 58 prerequisites that are among the 227 best management practices from the Code of Sustainable Winegrowing Practices  Self-Assessment Workbook. In 1883, Carl H. Wente founded Wente Brothers winery with a 48-acre estate in the Livermore Valley.  Early on he was an advocate of sustainability, and the family is documented historically with articles on the wisdom and benefits of farming in a holistic way.   Today, five generations later, the family continues to lead the way with respect to stewardship of the land.   In the early 1990s, before the advent of the SWP program, the Wente family established their own “Farming for the Future” credo, which took into account the health and well-being of its employees, the local community and the planet.   The 4th and 5th generations, consisting of CEO Carolyn Wente, Chairman Eric Wente, Vice Chair Phil Wente, Senior Vice Presidents Karl and Christine Wente, developed a system of practices that enhanced the vitality of the soils on their 3000 acres of estate vineyards in both Livermore Valley and Arroyo Seco, creating a balanced sustainable ecology that minimized water use and reduced non-organic waste.    This philosophy carries over to both the vineyards as well as the three estate wineries (Wente Vineyards, Murrieta’s Well and Tamas Estates), The Course at Wente Vineyards (18-hole Greg Norman designed golf course), The Restaurant and The Concerts, their olive groves and ranch land for cattle, including every aspect of the family operation. Also in 1985, the family was a key proponent of the South Livermore Valley Plan, a system that promoted permanent agriculture in the valley through a controlled development plan.  The Tri-Valley Conservancy is an organization that the Wente family has played a key role in, helping to preserve open space to the tune of 1500 acres. “This certification represents the culmination of over 127 years of commitment to sustainable practices by my family’s winery,” states CEO Carolyn Wente.   “We are proud to be among the eighteen wineries and vineyards who achieved certification early on in the program, and we will continue to improve our practices in every way at every touch point of our business.” Sustainability in Action at Wente Family Estates Some of the statistics relevant to the many sustainable initiatives at Wente Vineyards: ·       More than 10 million gallons of water used in the wine production facility are recycled and re-used each year to irrigate the vineyards and for dust control. A water treatment pond is on the property and contributes to the reclamation of all production water used in the winery’s facilities. ·       Wente Family Estates encourages the growth of native grasses and beneficial flowering species.  By maintaining an ecological balance in the vineyards, pests are naturally controlled.   In 2000, Wente Family Estates was awarded the Integrated Pest Management Innovators Award by the California Environmental Protection Agency. ·       Approximately 9000 tons of grape pomace is composted annually. Compost is incorporated into vineyards to increase the level of organic matter in the soil and improve the soil’s quality and water holding capacity. ·       Over 50,000 lbs. of cardboard are recycled each year. More than 50,000 lbs. of glass bottles are collected and recycled from tasting rooms, restaurants, catering and concerts. Plastics from used shrink-wrap and label spools are gathered and recycled. More than 9000 lbs. are recycled annually. ·       As part of Wente Family Estates’ commitment to sustainable practices, all four tasting rooms are designated drop-off spots for ReCORK America, a program focused on collecting and recycling used corks.  They are recycled into flooring tiles, building insulation, automotive gaskets, craft materials, soil conditioner and sports equipment. ·       The Wente family manages 1,600 acres of sustainable open-range land not planted to vineyard, with 100 head of cattle providing grass management and soil fertilization. About Wente Vineyards Founded in 1883, Wente Vineyards is the country's oldest continuously operated family-owned winery. Today, Wente Vineyards is led by the fourth and fifth generations of the Wente family. More than 125 years of committed stewardship to the land has led to the development of Wente Vineyards’ Farming for the Future program, a system of sustainable viticultural practices designed to produce the best quality wines with the least environmental impact. This philosophy extends to all aspects of winery operations, where energy efficiency, waste reduction, recycling and social responsibility are all integral to the culture. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. For more information, visit www.wentevineyards.com. About CCSW: The California Sustainable Winegrowing Alliance (CSWA) developed a third-party certification program in early 2010 related to the California Sustainable Winegrowing Program (SWP) to increase the sustainability of the California wine industry by promoting the adoption of sustainable practices and ensuring continual improvement.  The goals of the certification program, Certified California Sustainable Winegrowing (CCSW-Certified), are to enhance transparency, encourage statewide participation and advance the entire California wine industry toward best practices in environmental stewardship, conservation of natural resources and socially equitable business practices.  For more information please visit http://www.sustainablewinegrowing.org/swpcertification.php. For interviews and images, please contact Kimberly Charles of Charles Communications Associates at press@charlescomm.comor 415|701 9463. #    #    #

October 7, 2010 – Purple Wine Company, announced today its acquisition of the Four Vines Winery brand. Four Vines Winery is the pioneer and leader in The Naked (un-oaked) Chardonnay category, and is also known for being a leading producer of Zinfandel, including a value based Old Vine Zinfandel Cuvée, as well as the premium priced Zinfandel appellation series: The Biker (Paso Robles), The Sophisticate (Sonoma) and The Maverick (Amador).  Purple Wine Company will manage The Four Vines Winery as part of its overall brand portfolio led by Mark West, Avalon, Rock Rabbit, and Bex. “There is virtually no redundant product overlap in the Four Vines Winery offerings, which will in turn fit seamlessly into our existing portfolio,” according to Ron Janowczyk, SVP National Sales for the Purple Wine Company, “it’s a terrific addition for us.” Four Vines Winery, and Purple Wine Company share a commitment to developing wine brands that focus on over-delivering quality in the value/price category of $10--$15 per bottle retail. Similar to Four Vines’ focus on Naked (un-oaked) Chardonnay and Old Vine Zinfandel, Purple has developed category leaders with Mark West Pinot Noir, and Avalon Cabernet Sauvignon that emphasize simplicity and quality by keeping their product offerings paired down to just a few per brand.  This strategy allows winemakers Alex Cose (Purple) and Christian Tieje (Four Vines) to concentrate their efforts on delivering the highest quality per dollar ratio possible, while simplifying the selling process throughout an effective distributor national network, and delivering an attractive selling proposition to retailers and restaurateurs. Dennis Carroll, President of Purple Wine Company, summed it up as follows: “We feel that the Four Vines acquisition offers a unique opportunity to grow our brand portfolio with products and people who approach the wine market in the same strategic manner as Purple Wine Company.” Four Vines was established by founding partner Christian Tietje, whose background as a chef in Boston provided a sensory roadmap that led him to winemaking.  A lover of old vine Zinfandel and clean, un-oaked Chardonnay, it is no surprise that Tietje found his muse in crafting wines made from grapes grown in Santa Barbara, Paso Robles, Sonoma, and Amador counties.  Christian will remain with Purple Wine Company as the winemaker for Four Vines, as will Bill Grant, Four Vines co owner: “We are thrilled to join forces with the Purple Wine Company team, which will allow us to continue to make and sell great wines while building the Four Vines Brand into a category leader.” About Purple Wine Company Purple Wine Company was founded in 2001 by Derek Benham and is based in Graton, California. Current brands include Mark West Pinot Noir, Avalon Cabernet Sauvignon, Bex Riesling, Rock Rabbit Sauvignon Blanc, and Four Vines. The executive team includes Dennis Carroll, President; Ron Janowczyk, Senior Vice President and Alex Cose, Winemaker.

San Francisco, CA, May 5, 2010 - This month The Restaurant and Catering with Wente Vineyards, based in Livermore Valley, received the Bay Area Green Business certification, appropriate given the 40th anniversary of Earth Day this year. The certification is awarded to businesses in the Bay Area, which go beyond complying with environmental regulations to conserve resources and prevent pollution. Some of the program standards that wineries have to meet to receive the certification include: tracking and reducing use of energy and water, reducing and recycling of solid waste, reducing use of chemicals and encouragement of employees and other wineries to keep 'greening' their business. 127 years of sustainability Since establishing their eponymous winery in 1883, the Wente family has been dedicated to sustainable winegrowing for five generations, and today this practice also extends to the family's hospitality facilities: The Event Center, The Restaurant at Wente Vineyards, The Course and The Concerts at Wente Vineyards. 'We are very proud of having achieved the Bay Area Green Business certification. It's a token of my family's dedication to sustainable farming and estate management through five generations, says Carolyn Wente, Vice Chair and Fourth Generation Winegrower. At Wente Vineyards, sustainable winegrowing integrates three main goals: environmental health, economic profitability, and social and economic equity. In many ways this approach goes beyond that of organic farming by focusing on the long-term sustainability of the entire environment, watersheds, habitats and ecosystems within the entire operation. Farming for the future In the early 1990s the family created their 'Farming for the Future' Program, the purpose of which was to enhance the well-being of employees, the local community and the global environment. In addition to sustainable winegrowing, the program also includes other estate operations. The Restaurant at Wente Vineyards uses locally sourced (within 100 miles as a rule of thumb) sustainably raised produce, fish, game and meat as well as ingredients from its own estate garden, overseen by a trained master gardener. The award-winning Greg Norman designed  Course at Wente Vineyards has achieved the designation as a "Certified Audubon Cooperative Sanctuary" for its strong commitment to protecting wildlife, reducing chemical use, and conserving water. And the family also has undertaken a major oak lands restoration, led by Chairman and Fourth Generation Winegrower Eric Wente where native acorns are gathered on the estate, planted to grow seedlings and protected until the trees are fully established. “Our vineyards are our heritage. That's why we want to produce exceptional wines with the least environmental impact, and create vineyards that will endure and thrive,” explains Karl Wente, Fifth Generation Winegrower and Winemaker. About Wente Vineyards The country’s oldest continuously operated family-owned winery; Wente Vineyards is led today by the fourth and fifth generations of the Wente family. All of the wines within the Wente Vineyards portfolio are estate grown, crafted by Fifth Generation Winemaker, Karl Wente from estate vineyards in Livermore Valley and Arroyo Seco. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. For more information, visit www.wentevineyards.com. For photography or interviews, please contact Kimberly Charles, Charles Communications Associates press@charlescomm.com or 415-701-9463 (WINE). For more information about the Bay Area Green Business Program, visit http://www.greenbiz.ca.gov/index.html

Livermore Valley, CA – Summer 2010 – Summer at Wente Vineyards promises to be bustling with a host of sporting, cinematic and musical events.   Wente Vineyards offers a range of entertainment to suit guests of all ages, from crisp afternoons teeing off on the green to lazy evenings watching favorite classic films, and dining under the stars with live music. Summer Activities Include: The Course at Wente Vineyards Rated as one of the best public courses in California by GolfWeek, The Course at Wente Vineyards announces its summer tournaments and clinics for golfers and golf enthusiasts alike. Ladies Golf Month – June 2010: Various clinics, special golf rates and promotions will be offered throughout the month for beginner and experienced female golfers.  Include a visit to the golf shop for great savings on ladies golf merchandise. Sustainable Golf Tournament – Sunday, June 27, 2010; 1:30 p.m. Shotgun Start: In honor of its recent designation as a Certified Audubon Cooperative Sanctuary, this four-person scramble tournament will highlight the sustainable practices of both The Course at Wente Vineyards and the Wente Family Estates.  The day will include a hole-in-one contest and wine tasting at various holes. Junior Clinic Program – July/August 2010: Before students head back to school, The Course at Wente Vineyards will offer various clinics during the months of July and August geared for junior golfers to hone in on their skills. Annika Sorenstam Golf Tournament – Sunday, July 25, 2010: The Course at Wente Vineyards is holding its annual Annika Sorenstam Golf Tournament in celebration of Annika’s upcoming release of her Wente Vineyards’ wine label. Newly Renovated Caves at Wente Vineyards The Caves at Wente have been beautifully renovated and will be opening in June.  Originally constructed in the late 1800’s, these historic caves are designed to seat up to 60 people.  Providing an intimate spot for events, the caves are ideal for an evening of wine tasting, a reception or simply a romantic dinner. Cinema at Wente Vineyards Bring a blanket and enjoy a night at Wente Vineyard’s outdoor cinema series.  Featuring classic films, the nights are free of charge and are a perfect outing with friends and family.  Venue seating opens at 6.30pm and the movies begin at Twilight, around 8.30pm.  Guests can dine beforehand at The Restaurant, or enjoy more casual fare and drinks from the Reel Classics Café. Mama Mia – Tuesday, June 29 Ghost Busters – Tuesday, July 27 Twilight – Tuesday, August 17 Discover The Wine, Discover The Music on The Vineyard Lawn @ Wente Vineyards Enjoy a casual night of great music and wine on the Vineyard Lawn at Wente Vineyards.  Bring your own blanket and enjoy up-and-coming artists, as well as the Front Porch Band featuring Karl Wente - opening each night.  Food will be available by Catering with Wente Vineyards and wine will be served both by the glass and bottle.  Dates include: Tom Luce Band and The Gun and Doll Show – Friday, June 25 Scissors for Lefty – Friday, July 23 Megan Slankard & Pine and Battery – Friday, August 20 Barrel Release Week Dinner Series at The Restaurant at Wente Vineyards As new wine barrels are released to market, The Restaurant at Wente offers a dedicated three-course dinner menu paired to compliment the featured wine including a glass straight from the barrel. The three course dinner is $39. Upcoming release weeks include: August 15 – 21 and November 7 – 13. Wente Vineyards Summer Concert Series 2010 The annual Summer Concert Series 2010 is Northern California’s most unique concert experience.  Hosting a summer of top name headliners in the spectacular vineyard setting, Wente will feature hot acts such as The Fray and Huey Lewis and The News, as well as acclaimed Multi-Grammy winners Earth, Wind and Fire. JUNE THE FRAY – Thursday, June 17 LIZA MINNELLI – Thursday, June 24 JULY BARENAKED LADIES – Tuesday, July 20 AUGUST HUEY LEWIS and The News – Tuesday, August 10 CHRIS ISAAK – Thursday, August 19 ZZ TOP – Wednesday, August 25 EARTH, WIND & FIRE – Monday, August 30 SEPTEMBER WILLIE NELSON – Monday, September 13 HARRY CONNICK Jr – Tuesday, September 21 Ticket options are available to include different dining and seating choices, including both Restaurant Dining and Outdoor Dining Options. About The Course at Wente Vineyards The Course at Wente Vineyards opened in July 1998 and designated as a Certified Audubon Cooperative Sanctuary in 2009.  Designed by golfing great Greg Norman, the 18-hole championship course is a picturesque 7,181-yard, par-72, upscale, daily-fee golf course tucked away in the scenic, rural Livermore Valley, 50 minutes east of San Francisco.  With three distinct topographies – native woodlands, mature vineyard and rolling hills of natural grasslands – The Course at Wente Vineyards offers extraordinary visual panoramas and a diversity of play unmatched in the Bay Area. For tee times, call (925) 456-2477 or visit www.wentegolf.com. The Course is located at 5040 Arroyo Road in Livermore, CA. About The Restaurant at Wente Vineyards The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA. The Concerts at Wente Vineyards Fine wine and food, complemented by gracious, personal service, are the hallmarks of the Wente Vineyards concert experience.  Concerts are held at the beautiful Wente Vineyards Restaurant and Event Center, located at 5050 Arroyo Road, in a picturesque valley a few miles south of the town of Livermore.   Seating is in a terraced amphitheater surrounded by gardens, hillsides and tile-roofed winery buildings recreated in the style of old California.   Patrons can choose either a four-course dinner in the award-winning The Restaurant at Wente Vineyards, followed by reserved, stage-front seating, or a buffet-style dinner at tables of ten on the lawn.  The intimate nature and the limited number of tickets sold guarantee that every seat offers guests an outstanding entertainment experience. Catering with Wente Vineyards Serving the Greater Bay Area, Catering with Wente Vineyards provides a full range of personalized catering options. From intimate gatherings to large celebrations, family to corporate events, Wente Vineyards infuses its wine country style into every occasion.  Wente Vineyards is pleased to bring these high standards directly to its guests at their chosen location. Catering with Wente Vineyards shares The Restaurant at Wente Vineyards’ philosophy to use the very best sustainably and organically grown local ingredients to create sublime wine country fare. Catering Chef Scott Ritchie leads the catering team.  “Catering with Wente Vineyards” is coordinated by Sales Director Robert Gundrey. About Wente Vineyards The country's oldest continuously operated family-owned winery, Wente Vineyards is led today by the fourth and fifth generations of the Wente family. More than 125 years of committed stewardship to the land has led to the development of Wente Vineyards’ Farming for the Future, a system of sustainable viticultural practices designed to produce the best quality wines with the least environmental impact. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. For more information, visit www.wentevineyards.com

Complimentary Garden Tours and Chef Demonstrations with Executive Chef Eric Berg Livermore Valley CA – July 2010 – This summer, The Restaurant at Wente Vineyards is offering a unique chance for the public to explore the inspiration behind their new Local Menu.  On select Thursdays, guests can sign up for complimentary garden tours and a cooking demo from Executive Chef Eric Berg.  Introduced for the late summer months, The Local Menu features ingredients handpicked from the vineyard’s beautiful 1000 square-foot herb and vegetable garden. Spend the morning in the Livermore sunshine with on-site Master Gardener Diane Dovholuk and learn more about Wente Vineyards sustainability practices.  Following the tour and herb tasting in the garden, Executive Chef Berg will do a demo for guests and share tips on how to create homemade pesto using handpicked garden ingredients. After the tour and time with chef, guests can enjoy the two-course Local  Menu lunch for only $19.  Each week new dishes will be showcased on the menu dependent upon the changing nature of the garden.  Wine pairings with each course will also be available for an additional cost. Tours begin at 10:30am and are available August 12 and 26, and September 9 and 23.  Guests will first meet at The Restaurant for an introduction with the chef and enjoy a glass of Mint Garden Lemonade.  To reserve a spot, call Wente Vineyards at 925-456-2450.  Children are welcome! The Local Lunch Menu (Sample) Grilled Asparagus Salad, crisp pancetta, eight minute glaum farm egg Pan Seared Local Cod, stewed fava beans, fava leaves, fingerling potatoes, lemon aioli Bittersweet Pot de Crème, raspberry fool, spring berries The Local Menu is available Monday through Thursday, with a two course lunch served for $19 or a three course dinner menu for only $29. By sourcing ingredients from the garden and local purveyors, Executive Chef Eric Berg brings a solid blend of culinary talent combined with an ardent commitment to the utilization of local produce to The Restaurant at Wente Vineyards.  After graduating from the California Culinary Academy, he previously worked at the Blackhawk Grille in Danville and Lafayette Park Hotel & Spa’s award-winning Duck Club in Lafayette, CA. Bringing her green thumb and passion to the garden, Diane has worked at Wente Vineyards for the past seven years.  From a small 200 square foot strip, Diane’s vision for the garden will see the garden expand to 2/3 of an acre when complete.  Continuing to grow fresh regional vegetables in the healthiest way possible, Diane is also committed to recycling and composting as many of the materials in the process. About Wente Vineyards Wente Vineyards, in its 127th year, is the country’s oldest continuously operated family-owned winery.  Greeting guests with warm hospitality, the winery is run by the fourth and fifth generations of the Wente family.  Located in historic Livermore Valley less than an hour east of San Francisco, Wente Vineyards offers guests a truly unique and memorable experience with acclaimed dining, wine tasting and championship golf. About The Restaurant at Wente Vineyards The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  Open seven days a week, The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA.

Championship Public Golf Course in Livermore, CA Offers Additional Savings for Women Livermore, CA – (June 2010) – Now that “Sex and the City 2” is out, put down the cosmopolitans and head over to Livermore to celebrate the National American Express Women’s Golf Month at The Course at Wente Vineyards. Throughout the month of June, The Course provides the perfect girlfriends' getaway for beginner and advanced female golfers alike.  Tailored to only the ladies, there are several excuses to get out to The Course for a day with just the girls: The Course is offering evening Learn to Golf group clinics for novice (June 3, 10, 15 and 22) and advanced golfers (June 2, 9, 16 and 23).  Learn golf etiquette, terminology or perfect the game of golf through tailored instruction. For a more private setting, take a lesson from one of The Course's PGA Professionals and bring along up to two girlfriends for no additional charge.  Cost for one 45-minute lesson is $75. $30 off all weekday rounds and after 1:00 p.m. on the weekends (not including twilight rates).  For the shopaholic and spa lover, each round includes a pass to Aventine Day Spa at Ruby Hill and a discount voucher at From Tee To Green, a retail store specializing in women’s golf apparel, shoes, clubs and accessories located in Danville. 20% off all ladies merchandise at The Course's Golf Shop. To book a tee time or for more information, please visit www.wentegolf.com or call 925-456-2477. About The Course at Wente Vineyards The Course at Wente Vineyards opened in July 1998 and designated as a Certified Audubon Cooperative Sanctuary in 2009.  Designed by golfing great Greg Norman, the 18-hole championship course is a picturesque 7,181-yard, par-72, upscale, daily-fee golf course tucked away in the scenic, rural Livermore Valley, 50 minutes east of San Francisco.  With three distinct topographies – native woodlands, mature vineyard and rolling hills of natural grasslands – The Course at Wente Vineyards offers extraordinary visual panoramas and a diversity of play unmatched in the Bay Area. For tee times, call (925) 456-2477 or visit www.wentegolf.com. The Course is located at 5040 Arroyo Road in Livermore, CA. About Wente Vineyards The country's oldest continuously operated family-owned winery, Wente Vineyards is led today by the fourth and fifth generations of the Wente family. More than 125 years of committed stewardship to the land has led to the development of Wente Vineyards’ Farming for the Future, a system of sustainable viticultural practices designed to produce the best quality wines with the least environmental impact. This philosophy extends to all aspects of winery operations, where energy efficiency, waste reduction, recycling and social responsibility are all integral to the culture. All of the wines within the Wente Vineyards portfolio are Estate Grown, crafted by 5th generation winemaker, Karl Wente from estate vineyards in Livermore Valley and Arroyo Seco. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. For more information, visit http://www.wentevineyards.com.

Celebrate Spring with Locally Sourced Ingredients Fresh from the Garden Livermore Valley CA – April 2010 – Welcoming spring, The Restaurant at Wente Vineyards is launching “The Local Menu” featuring ingredients handpicked from the Vineyard’s beautiful 1000 square-foot herb and vegetable garden.  Recently-appointed Executive Chef Eric Berg brings a rustic slant to the new menu, offering a delicious choice of seasonal dishes created with ingredients so local that they come from the garden just steps away from The Restaurant. Those looking to grab a quick meal with quality and flavor, the two-course lunch for $19 is available from Monday to Friday.  For dinner, The Local Menu will feature three delicious courses for only $29, available Sunday to Wednesday.  Each week new dishes will be showcased on the menu dependent upon the changing nature of the garden.  Wine pairings with each course will also be available for both lunch and dinner for an additional cost. With a ‘straight from the farm’ approach, the Local Menu offers a delightful array of dishes inspired by spring and the Wente Estate’s garden.  Example menu items include succulent Braised Pozzi Ranch Spring Lamb garnished with garden-sourced fava beans and onions, as well as desserts using the honey made from Wente Estate’s resident bees. “It has been a pleasure working with Chef Berg,” says on-site Master Gardener Diane Dovholuk, “He and his team inspire my work in the garden, especially given his commitment to maximizing each ingredient’s presence on the menu.” The Local Lunch Menu (Sample) Grilled Asparagus Salad, crisp pancetta, eight minute glaum farm egg Pan Seared Local Cod, stewed fava beans, fava leaves, fingerling potatoes, lemon aioli Bittersweet Pot de Crème, raspberry fool, spring berries The Local Dinner Menu (Sample) Local Strawberry and Foraged Miner’s Lettuce Salad, black pepper, goat’s milk ricotta, herbs Braised Pozzi Ranch Spring Lamb, minted gnocchi, fava beans and leaves, garden onions, three sisters serena cheese Rhubarb Tart, honey from our bees, toasted almonds, buttermilk ice cream By sourcing ingredients from the garden and local purveyors, Executive Chef Eric Berg brings a solid blend of culinary talent combined with an ardent commitment to the utilization of local produce to The Restaurant at Wente Vineyards.  After graduating from the California Culinary Academy, he previously worked at the Blackhawk Grille in Danville and Lafayette Park Hotel & Spa’s award-winning Duck Club in Lafayette, CA. Bringing her green thumb and passion to the garden, Diane has worked at Wente Vineyards for the past seven years.  From a small 200 square foot strip, Diane’s vision for the garden will see the garden expand to 2/3 of an acre when complete.  Continuing to grow fresh regional vegetables in the healthiest way possible, Diane is also committed to recycling and composting as many of the materials in the process. About Wente Vineyards Wente Vineyards, in its 127th year, is the country’s oldest continuously operated family-owned winery.  Greeting guests with warm hospitality, the winery is run by the fourth and fifth generations of the Wente family.  Located in historic Livermore Valley less than an hour east of San Francisco, Wente Vineyards offers guests a truly unique and memorable experience with acclaimed dining, wine tasting and championship golf. About The Restaurant at Wente Vineyards The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  Open seven days a week, The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA.

Livermore Valley, CA – April 2010 – Wente Vineyards is excited to announce the line-up for their annual The Concerts at Wente Vineyards Series.  As Northern California’s most memorable concert experience, Wente Vineyards will host a summer of top name headliners in its spectacular vineyard setting.  Delivering an exciting selection of musical genres, The Concerts will include renowned artists such as The Fray, Wille Nelson and Liza Minnelli. JUNE THE FRAY - Thursday June 17th LIZA MINNELLI - Thursday June 24th JULY BARENAKED LADIES - Tuesday July 20th AUGUST HUEY LEWIS & THE NEWS - Tuesday August 10th CHRIS ISAAK - Thursday August 19th ZZ TOP - Wednesday August 25th SEPTEMBER WILLIE NELSON - Monday September 13th HARRY CONNICK Jr September 21st Ticket options include different dining and seating choices.  The Restaurant Dining Option includes stage-front seating, the evening’s performance, a four-course dinner at the award-winning Restaurant at Wente Vineyards, reserved parking, tax and gratuity.  Prices start from $259. Tickets inclusive of a buffet-style wine country inspired dinner by Catering with Wente Vineyards are available by reservation and include outdoor tables seating eight or ten guests.  This option provides guests with a view of the concert from their dining table.  These tickets include Premium Dining, Outdoor Dining and Mezzanine Dining, which offer different seating locations within the concert area.   The price of the ticket includes seating, the evening’s performance, the buffet style dinner served from 6:00 - 8:00pm, tax and gratuity.  Prices start from $169. Tickets without dinner options are sold at prices starting at $89, and allow guests the option to dine at The Grill prior to the show.  Tickets go on-sale to the Club Wente Entertainment Members on April 24th and are open to the general public on May 8th.  Wine and non-alcoholic beverages are not included in the price of tickets, but may be purchased separately at the show. Wente Vineyards is the country’s oldest continuously operated family-owned winery.  Greeting guests with warm hospitality, the winery is run by the fourth and fifth generations of the Wente family.  Located in historic Livermore Valley less than an hour east of San Francisco, Wente Vineyards offers guests a truly unique and memorable experience with acclaimed dining, wine tasting and championship golf. About The Restaurant at Wente Vineyards The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA. The Concerts at Wente Vineyards Fine wine and food, complemented by gracious, personal service, are the hallmarks of the Wente Vineyards concert experience.  Concerts are held at the beautiful Wente Vineyards Restaurant and Event Center, located at 5050 Arroyo Road, in a picturesque valley a few miles south of the town of Livermore.   Seating is in a terraced amphitheater surrounded by gardens, hillsides and tile-roofed winery buildings recreated in the style of old California.   Patrons can choose either a four-course dinner in the award-winning The Restaurant at Wente Vineyards, followed by reserved, stage-front seating, or a buffet-style dinner at tables of ten on the lawn.  The intimate nature and the limited number of tickets sold guarantee that every seat offers guests an outstanding entertainment experience. Catering with Wente Vineyards Serving the Greater Bay Area, Catering with Wente Vineyards provides a full range of personalized catering options. From intimate gatherings to large celebrations, family to corporate events, Wente Vineyards infuses its wine country style into every occasion.  Wente Vineyards is pleased to bring these high standards directly to its guests at their chosen location. Catering with Wente Vineyards shares The Restaurant at Wente Vineyards’ philosophy to use the very best sustainably and organically grown local ingredients to create sublime wine country fare. Catering Chef Scott Ritchie leads the catering team.  “Catering with Wente Vineyards” is coordinated by Sales Director Robert Gundrey.