Author: caseyrolig

What do artisanal flatbread crackers, salami and dried fruits all have in common? They share a home on our cult-famous grazing boards.  

This month, we got together with our culinary team to learn what’s what on our classic grazing board. Because if you’ve been to our tasting room, you know just how delicious this board is, and our team will be the first to admit, it pairs perfectly with…well, anything.   

Hosting a dinner party and need to elevate your appetizer game? Want to add some fresh variety into your lunch lineup next week? Going to a potluck and need to bring a dish? Our DIY grazing board is the perfect fit for all of the above!  

Plus, if you’re reading this, it’s safe to say you’re interested in wine. Our culinary team has curated our grazing board to accentuate all the complexities of our wines. From the sweetness of the quince paste bringing out the fruit flavors in something like our Sightline, to the saltiness of the cheese complementing our red field blend.  

Abbot’s Passage Classic Grazing Board  

Prep time: 10 minutes | Total time: 15 minutes

Ingredients:  

• One soft cheese of choice (we recommend Brie or Chevre)  
• One semi-hard cheese of choice (we recommend Gouda)  
• Sliced Salami  
• Sliced Chorizo  
• Artisanal Crackers (our personal favorite is Rustic Bakery)  
• Crostini  
• Cheese pennies or other savory biscuit  
• House made pickles or cornichons  
• House-cured olives  
• Mixed nut savory blend  
• Tomato jam  
• Quince paste  
• Dried peaches  
• Dried pineapples 
• Mandarin Orange wedges  
• Chocolate covered cherries 
• Foraged garnish of choice (estate pickings are usually an olive branch or grape leaves)  

Serving Pieces: 

• One large serving tray 
• 3-4 Small serving vessels, plates or bowls  
• Small cheese knives, spoons and forks  

Instructions:  

1. Start by arranging all your ingredients on the counter – keeping cheeses, charcuterie, pickles/olives and fruit together in segmented areas 
2. Begin assembling the board with your two cheeses, we like to set one on each side of the tray. Cut into each one a little bit to make it feel more welcoming (no one wants to be the one to ruin a perfect piece of cheese)! 
3. Next, fan out the chorizo and salami, one on each side of the board near each cheese  
4. Select a few of the small serving vessels and decide which will work best for the mixed nuts, olives, pickles, tomato jam and quince paste. Fill each small bowl or plate with one item and place in various places around the board.  
5. Now it’s time to add the crackers. Spread the crackers, crostini, and cheese pennies in groups around the board, filling in empty spaces 
6. The fruit is the piece de resistance! The board should be quite full now, so nestle in the dried and fresh fruit along with chocolate covered cherries as a little surprise treat. Don’t be afraid to pile it on or overlap some of the other items.  
7. Last but not least: a foraged garnish. We like to use olive branches, mustard flowers or grape leaves. You can really use anything here: fresh herbs such as rosemary, basil or tarragon, fresh flowers, or even a sprinkle of dried herbs like thyme or rosemary if you don’t have anything fresh.  

Summer has flown by!  It feels like I just packed up my holiday décor, only to feel like I will be pulling them out in no time! My family and I are going to try to take a few quick long weekends to soak up the last few days of summer before harvest rolls around. 

Harvest represents both a beginning and end.  It’s the culmination of the hard year-round work that goes into tending our vines, yet the beginning of turning that hard work into a pleasurable bottle of wine through the process of winemaking.  Neither process could exist without the other.  

As a youngster growing up harvest was just the period of time where I never saw my dad nor did we ever schedule any family vacations!  It’s also probably why most everyone in my family celebrates their anniversary in early August—because no one was allowed to get married during harvest! However, now I understand harvest through so many different lenses and how special it really is.  

I once heard a fellow winemaker explain it in such an eloquent way that really resonated with me–which I will paraphrase.  In summary she said theoretically, if you’re lucky, you are a winemaker for 30 years of your life. How many other occupations out there do you only have 30 chances to be the best you can possibly be?  You only get one chance every year and have to wait an entire year in order to try it again.  It’s both beautiful and painful to think about. 

The property here is absolutely stunning towards the end of summer—it really gets a chance to show its beauty in the fall. I never get tired of the transition of light—there is a point of time when the light becomes the true definition of “Golden Hour.” I chose one specific vine to capture a photograph of James last year, and I hope to be able to do that every year hereafter. 

We hope to see you this fall to soak in all that harvest has to offer in Glen Ellen.  

Be well, 

Why Regenerative? 

We like to compare why regenerative matters to this analogy. Let’s say you’re ill, the doctor might prescribe you medicine and it might give your ailment some instant relief, but it won’t stop you or your body from procuring that same illness again.

But if you acknowledge your body’s needs and alter your lifestyle, change your diet, and build new healthy habits, you’ll likely reduce the number of times you need to see the doctor and mitigate illness. Regenerative acts similarly; it’s not a band aid for our ecosystem, but rather a deeper, fundamental change with the mission to build a healthy environment, healthy people and healthy state.

Regenerative organic addresses each element of our ecosystem and defines how they all depend on each other and work as a unit. Regenerative practices help minimize soil erosion, prohibit the use of synthetic chemicals, and promote biodiversity, thus preserving ecosystems and protecting natural resources for future generations. Additionally, focusing on the health of the vineyard through organic practices can produce higher quality grapes. This can result in better-tasting wines that reflect the unique characteristics of the terroir.

“Our land, both inherited through generations and acquired during our journey, is a gift. It is our responsibility to consciously care for it. Promoting environmental stewardship and sustainability is something I want to pass on to my own son and our ROC achievement shows our commitment to ensuring our land and practices are passed down to future generations.”

-Katie Bundschu

DIY Noontide Cocktail

One of our cocktail specials is endearingly called Noontide Tiki-fied. It’s our refreshing take on a tiki cocktail. Simply mix our Noontide Sauvignon Blanc with the following ingredients.

• Mix our signature Noontide Sauvignon Blanc  
• Splash of grapefruit juice 
• Splash of orgeat almond syrup 
• Dash of allspice 
• Dash of ginger  
• Sprinkle of freshly ground nutmeg  
• Add an orange garnish  

In the case that you do host a Brunch-flight-inspired get-together from home, we want to see it! So don’t forget to say hi and show us on Instagram @abbotspassage. Cheers and bon appétit!  

To Everything, Turn, Turn, Turn

With the seasons changing, and summer upon us, we’ve been reflecting on the fruitful journey that has been Abbot’s Passage. Since its inception in 2016, Abbot’s Passage has grown, evolved and changed, and we’re excited to announce we are refreshing our labels to reflect that wild ride. AP was born from my desire to leave my mark on the Bundschu legacy, especially after realizing the untold stories of the Bundschu women. While the spirit of these incredible women has always been woven into our brand, we wanted our labels to truly celebrate their stories and personalities. To everything, turn, turn, turn  

From my great-grandmother Sadie, who saved the family farm during prohibition, to my mother Nancy, who championed my place at the table as a young vintner, Abbot’s Passage stands on the shoulders of these remarkable women. With our new logo and labels, we raise a glass to them, to honor their legacy and strength in every sip. 

We hope our wines bring you joy and create wonderful memories with those you love. 

Be well, 

MORE ABOUT THE LABELS

We partnered with the all-female design agency RAY Studio and long-time partner artist Rachel Rogers to bring the new labels to life. We’re excited to share more behind the scenes on the process as we unveil our new labels over the next few months!

Meghan Murphy, our Sustainability Manager at Abbot’s Passage, has been named one of Wine Enthusiast’s Future 40—a celebration of tastemakers shaping the future of the drinks business. This recognition shines a well-deserved spotlight on Meghan’s dedication to sustainability, innovation, and forward-thinking in the wine industry. From guiding the Bundschu family ranches to organic farming to her crowning achievement of attaining Regenerative Organic Certified® (ROC) status for our Rancho Agua Caliente and Rhinefarm vineyards, Meghan is leading the charge with passion and joy.

Bundschu Co.— our family of brands which includes Gundlach Bundschu, Abbot’s Passage, GUNBUN, and Huichica Music Festival—has sustainability as a core value, and Meghan’s work amplifies this commitment. Her journey to ROC certification, spanning 304 acres (imagine three and a half Disneyland-sized plots!), is a testament to her devotion to building a brighter, more resilient future for wine.

Meghan’s path to sustainability began in Haiphong, Vietnam, where stunning landscapes and vibrant agriculture inspired her. Yet the beauty was marred by the pollution brought in by garbage barges from Western countries. This eye-opening experience sparked Meghan’s journey towards a Master’s in Global Sustainability and Climate Change from the University of South Florida. Armed with knowledge and a fierce desire to protect the earth, Meghan set her sights on making a difference in the wine world—a world that thrives on the health of the land.

“Wine is completely reliant on Mother Nature,” Meghan shares with a smile. “And climate change is reshaping that relationship. If we can’t mitigate the impacts, we have to adapt—and it’s our responsibility to do it in a meaningful way.”

Her journey to achieving ROC certification was fueled by a belief in regenerative agriculture’s power to create stronger vines and healthier ecosystems. With research, strategy, and hands-on efforts, Meghan and her team shifted the focus of winegrowing from just the grapes to a celebration of the entire vineyard ecosystem.

“What drew us to ROC certification is that it’s not just about rules—it’s about science and outcomes. It makes us look at the whole land and its story, making sure that every part of the ecosystem is thriving,” Meghan explains.

Looking ahead, Meghan is brimming with excitement to continue pushing for sustainability in every facet of the wine industry. Now recognized by Wine Enthusiast’s Future 40, she’s diving headfirst into new no-till trials and studying the long-term effects of ROC practices.

When she’s not tending the vineyard, Meghan stays true to her values by supporting local farmers and reusing resources wherever she can. “Eat local, buy local—get to know your farmer,” she says with a grin. “They’re pretty cool.”

For more on the Future 40 list and Meghan’s inspiring journey, head over to Wine Enthusiast’s website, and stay tuned for more exciting updates from our team here at AP.

Hello Friends, 

The never-ending heatwave of summer has finally given way to late Autum breeze, and winter is afoot. Now that there’s a *hint* of a chill in the air, and harvest is coming to a close, the holidays are right around the corner. 

Generally, the holiday season can be a tornado of plans and events, gatherings and errands – so like every year I’m making every attempt to slow down and stay present with all of it. To enjoy Thanksgiving and the celebration of gratitude before moving on to decking the halls and wrapping gifts. 

With that in mind we are excited to be hosting our third annual Abbot’s Passage Winter Market on Sunday December 8th 11M – 3PM. Every year this event is so special and so unique – think destination shopping with a cozy + collaborative spin, buoyed by partnership with fellow female-owned small businesses. And with each year our list of partners grows and evolves. This year features jewelry, vintage clothing, tarot readings, bespoke art supplies and everything in between. Hosted in our barrel cellar, the entire space feels electric with holiday cheer, it’s contagious. And beyond the tinsel factor – it’s a treat to cross some shopping off my list right in my proverbial back yard. 

And as this magical time of year gets underway – I wish you all joy and celebration surrounded by love and hope for the new year. Come make some memories and raise a glass with us. 

Be well, 

AP WINTER MARKET

Partners include Kambric Goods custom chain stitching, Thin Wild Mercury fragrances, Juniper Station home goods, Field Day curated second-hand women’s and kids, Gjenmi fine jewelry, Elizaberry slow-made jewelry, Michelle Leshner ceramics, Tejido Collective knitware, Trove Vintage, Tulip Magic Tarot Reading and more!

Nosh on food for purchase from Rozmary Kitchen and Love Park Pretzels, complimentary crafts from GUILD, facepainting, and DJ Dogtooth on the ones and twos. Plus, mini holiday photo sessions with Diana Jex photography!

SAVOR MEANINGFUL GATHERINGS

Sharing a bottle of wine with friends, lingering over a long meal, or simply enjoying good conversation—connection is a cornerstone of wellness. For a cozy meal in Glen Ellen, we love Glen Ellen Star, where wood-fired dishes and seasonal ingredients make every bite unforgettable. And of course, joining us at Abbot’s Passage for our Regenerative Organic wines paired with local grazing boards is a perfect backdrop for catching up. These spaces, like a great glass of wine, remind us that wellness often lives in the moments we share together.

CELEBRATE CRAFTMANSHIP & CREATIVITY

Surround yourself with objects and places that tell a story — We love visiting our neighbors over at McEvoy Ranch for a private ranch and art tour, and a refresher on the ways of olive oil.

STEP OUTSIDE YOUR COMFORT ZONE

Whether it’s tasting an unfamiliar wine, or soaring above the valley in a hot air balloon, pushing boundaries can invigorate the mind and soul. Gain a new perspective and face your fears with Sonoma Ballooning—there’s nothing quite like the rush of floating over the vineyards at sunrise.

RECONNECT WITH NATURE, GET OUTSIDE!

From a leisurely stroll to an adventurous bike ride, nature has a way of recharging the spirit. We love Jack London State Historic Park for its mix of history and breathtaking views and Sonoma Overlook Trail for a serene trek with panoramic vistas.

EMBRACE SLOW MOMENTS, PAUSE.

Take in the scent of the vineyard after the rain, or wander the serene paths at Sonoma Botanical Garden. Treat yourself to a day of deep relaxation and book a day pass at the Fairmont Spa to experience their five thermal mineral pools. For a grounding start to your day, consider a yoga session at Body Flows Yoga Retreats or drop into a class at Sonoma Like it Hot Yoga.

Here’s to a year of savoring, exploring, and finding joy in the little things.