In our last blog post of 2011, Larry Maguire, President and CEO, pays tribute to a friendship that has stood the test of time.
Two weeks ago at our annual holiday party one of our staff members snapped this picture of Dirk and me. I couldn’t help but think back on the nearly 30 years that Dirk and I have been working together.
When I arrived on Valentine’s Day 1983, to be the sales and marketing director for Gil and Beth, Dirk was the assistant winemaker. At that time, Gil maintained the title of winemaker, and we had a consultant winemaker who guided them both.
It would have been impossible for me to have envisioned the picture above. Since the first holiday party where Dirk and I celebrated, our company has grown from six employees with one winery to 120 employees, four wineries and a vineyard company. Of course, none of this could have happened without the incredible employees with whom we celebrated that day.
In this photo you can see the smile between two great friends who have been working together virtually their entire adult lives. Perhaps you can also see the glint in the eyes that suggest someone is just getting ready to jab the other with a one-liner. So it goes. I’m sure you can imagine that back in 1983, Dirk and I had significantly more hair. It’s probably not necessary to point out that what I still have is black!
It’s November and we’ve got food, wine and gratitude on the brain! A handful of our Far Niente Family team weighed in on favorite food and wine pairings that make them thankful for, well, food and wine! From simple classics to the food and wine combos that ignited their passion for wine, we’ve compiled their mouthwatering responses below.LEARN MORE
On the eve of our 2020 harvest, EnRoute Winemaker Michael Accurso penned this letter to all of our teams here at EnRoute and at the Far Niente Family of Wineries & Vineyards. We wanted to share his compelling, uplifting words with all of our winery family and friends.LEARN MORE
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.LEARN MORE