Dear Friends: Time seems to be going faster and faster as we are all starting to reopen. Please error on the side of caution. The safer we are, the more successful we will all be. Brooks will be opening up by reservation only on June 1. A separate email will go out to share the…
Dear Friends, I hope you have had a great week and enjoying a relaxing summer. I hope too you are staying safe from COVID. The weather is bringing lots of challenges to farming and our hospitality. It is supposed to be over 100 for three days again this week. If we aren’t pivoting from COVID,…
Dear Friends, I hope this finds you all healthy and safe. Looking back at last week when I wrote my email, I was still feeling like the rug had been pulled out from under me. My focus was narrow and it was on the business and our team. A week has gone by and I…
Dear Friends, As we navigate through this current time, hopefully we are finding silver linings. They help to bring us hope and to find good during difficult times. Hopefully you are already finding some. I know i am! For those of you that don’t know Pascal, I want to introduce you to a silver lining from…
Dear Friends, What a fun and busy week. It rained a lot but we need it so no complaints! Rain brings beautiful “Jimbows” like the one above that we saw on Tuesday. (Photo credit to Christy!) Chef Norma crafted a delicious meal for our Harvest Dinner on Friday that delighted our guests. Beyond Brooks was…
Dear Friends, What an exciting week at Brooks! Our six harvest interns are settled in and have completed their first 15 hour day yesterday! We received Muscat from Muska Vineyard and Gewurztraminer from Oak Ridge Vineyard early in the week. The photo above is receiving our first pinot noir of the vintage. And what made…
Dear Friends, I hope you have had a good week. As always, it was busy for me and busy at the winery. We are getting very close to the final lineup for Beyond Brooks 2021/2022 and are thrilled with the new partners we have lined up! I was introduced by a Wine Club Member to…
Join us for an unforgettable virtual wine experience, chat with Pascal in France, and cook Chef Norma’s roasted pork tenderloin!
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Dear Friends, I hope this finds you enjoying a wonderful Sunday! I returned to Long Beach this weekend to see my son. The reason for my visit was to bring him his cat. He wanted to wait a month until he was settled in his routine with school. This week he called and said he…
Dear Friends, I hope this finds you all healthy and safe! I had a lot of travel time this week between driving to California and flying to Denver. I thought I would share with you what has been on my mind. Happy Sunday! THE EVER SHIFTING HORIZON In the past few years (hard to believe…
Dear Friends, Thank you all for your responses last week. I am happy to report that many of our team completed the course developed by Starbucks and Arizona State University on To Be Welcoming https://tobewelcoming.com/. Note, this course is complimentary so if you have a business or other groups that you want to share it…