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Annadel Estate Winery: A Sonoma Stand-Out for Charm, Intimacy, History and Really Fine Wine

Katie Honey, who with her husband Dan Whalen acquired the historic Annadel Vineyard and Winery, hosts intimate, personalized wine-tastings in Sonoma, California’s wine country © Eric Leiberman/goingplacesfarandnear.com

By Karen Rubin, Travel Features Syndicate, goingplacesfarandnear.com

Within days of uprooting from downtown Philadelphia and acquiring the 33-acre Annadel Estate Vineyard and Winery  in California’s Sonoma wine country, Katie Honey and Dan Whalen found themselves fighting wildfire that threatened to consume the century-old farmhouse and vineyard. For days, they battled the Glass Fire that ultimately destroyed a cottage, structures, melted the vineyard drip lines, and scorched fields. “We fought the fires ourselves,” she relates during our recent wine-tasting tour.

That was 5 years ago, and they have brought their entrepreneurial talent and passion for wine to rebuild, replant and remake the 1880s winery. They restored the vineyard, added a flower farm, orchard and bee hives, and converted the historic structures into an intimate wine-tasting and indoor/outdoor wedding and events venue, as well as making Annadel their family home. Want to feel like a Sonoma local? Annadel even offers a few cozy accommodations where you can stay for a month or more.

With hundreds of wineries and wine-tasting venues throughout Sonoma and Napa valleys, Annadel Estate stands out for its charm and intimacy – and fine wine. Wine-tasting is by reservation only, and limited to six guests at a time, sitting around a table in a small cottage. And so we are buzzed in through a gate and immediately fall under Annadel’s spell.

Annadel Vineyard and Winery curates intimate, personalized wine-tastings and vineyard tours in Sonoma, California’s wine country © Karen Rubin/goingplacesfarandnear.com

We are greeted by Katie Honey, the co-owner and entrepreneur with her husband Dan Whalen, who ushers us to a gorgeous table set out with a platter of delectable cheeses, fruits and crackers to complement the four wines we taste.

As we sample the 2023 Reserve Chardonnay, Katie recounts the story of the Annadel Estate Winery – interesting to be sure, but we find how the wine enthusiasts came to be viticulturists even more storied.

Katie, who was born and raised on the prairie of Saskatchewan, Canada to three generations of farmers, brings a professional background consulting on events planning and logistics and Dan, a New Jersey native, runs a tech company. She describes themselves as wine appreciators and passionate gastronomists before they were wine producers. In fact, they are trained sommeliers who would come to Sonoma and Napa three and four times a year for tastings. They even were married here in Sonoma Valley.

Katie and Dan apply their professional backgrounds, their entrepreneurial bent and personal passions, combined with the terroir, history, and classical estate characteristics of the property, to build a sustainable, socially conscious business around creating wines and curating experiences.

They were very familiar with Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Carmenere) and where they wanted to source grapes for the wines they wanted to produce, supplementing their own vineyard production with contracts for blocs at other vineyards.

Business expertise and sustainability are key issues considering Annadel’s long history: the winery was established in 1880 by German immigrants Henry and Anna Bolle. By the late 1880s, the once 545-acre property was producing nearly 50,000 gallons of wine a year, which would equate to a harvest of about 300 tons from 90-acres of vineyards. 

Over the 140 years, the Estate has transferred ownership multiple times, been divided and sub-divided into smaller parcels. With Prohibition on the horizon (coinciding with the winery burning down), it ceased being a winery in 1910 and from 1949-1961, was a turkey ranch. Ultimately, with the rise of Sonoma Valley as a premium, world-class wine-producing region, it has been restored to growing grapes and creating wine.

“Sonoma has a perfect climate – warm, dry, hot days, cool evenings and mornings,” Katie tells us, as we savor the 2023 Reserve Chardonnay.

Pinot Noir grapes on the vine at Annadel Vineyard and Winery © Karen Rubin/goingplacesfarandnear.com
 

She describes their wine-making style as “Old World” (think Italy and France). They prefer to harvest early, so the grapes have lower sugar, brighter acid, and  then age the wine in 100% new French oak barrels “to round out, soften” the flavor.

That’s what I notice in the wines we taste – a rounded, smooth, full flavor.

The 2023 Annadel Estate Reserve Chardonnay we taste is from Gap’s Crown Vineyard grapes.

The tasting notes describe it best: “The nose shows candied ginger, orange blossom, crisp Bartlett pear, and exotic high tones of tuberose. The mouth leads with crunchy green apple, lemon curd, and a whisper of lilac. The mouth is both soft and focused giving length and freshness.”

We thoroughly enjoy the 2022 Reserve Pinot Noir, the grapes from the coveted Durrell Vineyard (the contracts are hard to come by). It is robust, bright, has good balance, a fruit forward flavor.  “This is a floral wine where you will get wafts of dark cranberry and tart cherry, a fuse of sandalwood with perfume and grace. The mouth is round and bright with red cherry and pipe tobacco which provide a complex and beautiful finish.”

Katie notes simply, “Some pinots can be funky, earthy, but this has a nice profile. It’s not too anything.”

Tasting Annadel’s 2022 Estate “Chevy B’ Red Blend in the outdoor venue space, where the historic winery once stood © Karen Rubin/goingplacesfarandnear.com

The secret ingredient to Annadel’s success has to be Drew Damskey, their wine maker. Drew’s roots run deep in the Napa and Sonoma vineyards, where three generations of his family has been growing and crafting wines. Drew, who the San Francisco Chronicle named “a Winemaker to Watch”, and earned a coveted place on VinePair’s 50 List which celebrates the professionals who are changing the drinks space, is a partner in Suara Wine Company and serves as a consultant winemaker for several highly sought-after brands including Annadel.

“The same grapes may produce a flavor profile, but the artistic difference comes from the wine master, aging, and oak barrels,” Katie tells us. “Our goal isn’t to taste the same every year. We do what the year gives us.”

We take our glass of 2022 Estate “Chevy B’ Red Blend, with 57% Merlot, as we stroll the vineyards and tour the venues.

Katie remarks that the movie, “Sideways” temporarily tanked the popularity of Merlot because it seemed the lead character didn’t like Merlot, when actually, he was bitter because Merlot is what he would drink with his ex-wife.

But Annadel fashioned their “Chevy B” after the legendary 1961 Chateau Cheval Blanc, from the Saint-Emilion region of Bordeaux, considered one of the greatest wines in Bordeaux history.

Katie Honey tells the story of Annadel’s 2022 Estate “Chevy B’ Red Blend in the outdoor venue space, where the historic winery once stood © Karen Rubin/goingplacesfarandnear.com

So, Katie says with a smile, Annadel’s version is called American ‘Chevy B’ (they couldn’t use ‘Chateau Blanc’), and puts an image of a 1957 Chevy on the label.

The 2022 Estate ‘Chevy B’ Red Blend proves to be my favorite of the four tastings. The tasting notes describe it as “Blueberry pie with warm crust first pop from the glass followed by juicy summer plum, ground clove, and touch of sage. The mouth starts with a little menthol and cigar box, but swings to black cherry, rose, and a hit of game. Wet pea gravel, mixed dark fruit, and dried herbs define the soft yet serious finish.” 

We walk through the vineyard. The oldest bloc here is from 1997, most of the vines were planted by 2001; the Pinot Noir vines were planted in 2017. “Old vines,” she says are 30-40 years old.

The grapes are picked at different times – dictated by weather conditions and even forecast.

“Drew, our winemaker, calls the pick, then the grapes go to the crusher.”

Annadel first began as a vineyard and winery in the 1880s © Karen Rubin/goingplacesfarandnear.com

It is interesting to learn about some of the intricacies of cultivating the grapes, harvesting, and the practice of “whole cluster fermentation”, where the grapes are left on the stem, then go through a de-stemmer. “It adds more flavor complexity to the wine.”

Annadel continue the tradition of planting roses at the front of the row – the rose plants provide early indication of infestation and disease before the vines show it; also, in the days when livestock was used, the rose bush prevented them from turning too soon and pulling down the post.

“Wine making is so seeped in tradition,” she says.

Pinot Noir grapes on the vine at Annadel Vineyard and Winery © Karen Rubin/goingplacesfarandnear.com

Every season, every harvest brings its own drama.  For example, “If there is frost, you have to immediately call the insurance company.” One such frost hit as Katie was in labor with her daughter.

Their entrepreneurial bent- and strategy to make their business sustainable – supplementing the winery which produces some 1,235 cases of wine – is shown in their flower production – actually restoring a tradition. Annadel Estate Winery has been cultivating species of David Austin roses and hydrangeas since the 1880s. Katie and Dan have since planted three acres of roses and purchased 400-500 new rose bushes, selling to major vendors in San Francisco, and enabling the estate to maintain two fulltime farmworkers.

They also have planted a fruit orchard, olive grove and have their own bee hives.

Touring Annadel’s vineyard with Katie Honey, we can still see evidence of the 2020 wildfire © Eric Leiberman/goingplacesfarandnear.com

As we come to the small fruit orchard, we look up at the blackened trees on a hillside just across a road at the edge of their property, and she tells their harrowing story of fighting the Glass Fire. They lost a cottage, some 13,000 sq. ft of structures, and had to replace 200 plants.

But they were able to save the 1900 horse barn, which they converted into a charming indoor venue for weddings and special events; where the original winery stood is now the outdoor venue, with the stone walls as a perimeter. (They provide planners with a list of preferred vendors.)

A former horse barn, dating from 1910, now serves as the indoor venue for weddings, events and groups at Annadel Vineyard and Winery, which dates back to 1880s © Karen Rubin/goingplacesfarandnear.com

This part of Annadel’s business is managed by Emily Todd Rodriguez, a wine country native whose background includes a three Michelin star restaurant, The Restaurant at Meadowood, boutique family-owned wine brands like Saintsbury and Amulet Estate, and managing logistics for Napa Valley Vintners events.

A former horse barn, dating from 1910, now serves as the indoor venue for weddings, events and groups at Annadel Vineyard and Winery, which dates back to 1880s © Karen Rubin/goingplacesfarandnear.com

Back in the tasting room, we savor Annadel’s 2022 Estate Cabernet Sauvignon: “Sweet dark fruits and pipe tobacco leap out of the glass, blue berry compote and clove emerge, followed by very juicy dark fruit and vanilla. The mouth is juicy and the tannins are supple there is mocha and grilled plum on the finish with soft tannins.”

The personalized, 75-minute wine-tasting experience ($75) is by reservation only and limited to six guests per party, and is what distinguishes Annadel. (Larger groups can be accommodated in the indoor event venue.)

“We emulate what we learned as wine tasters,” Katie says. “We curate the experience – we ask what people want to do.” Because of that, they are particularly family-friendly. (Tastings are offered M-F,  10am – 3pm, S-S: 9am – 2pm).

Has being a producer from a wine connoisseur changed their relationship to wine? “We appreciate it more. Wine doesn’t just grow out of ground.”

The biggest surprise? “Though everyone is in competition, how generous and collaborative the industry is.” This was especially the case after the fire. “People we just met took us into their home.”

Annadel Estate Winery, 125 Cristo Lane, Santa Rosa, CA 95409, 707-537-8007; events 707-584-6816, https://annadelestatewinery.com/shop-our-wine/, info@annadelestatewinery.com, annadelestatewinery.com.

BeautifulPlaces Offers Short-Term Stays at Private Villas for Wine Country’s Harvest Season

Harvest season (August-October) is an exciting time of year in Northern California’s wine country when grapes are picked and crushed, and many wineries celebrate the season with harvest parties, dinners and fun hands-on experiences like grape stomps.  
 
For foodies, the harvest brings extra special culinary experiences as restaurants and private chefs use the bounty of farm-fresh ingredients to create special menus and delicious dishes. 

Indulge in wine-themed events in Sonoma in September and October, most notably at the Sonoma County Wine Celebration in September and the Harvest Fair-Taste the Best of Sonoma County. Want to stomp grapes? Check out Napa Valley Vintners’ Harvest Stomp Party on Oct. 4 and Crush Party on Oct. 17.  

BeautifulPlaces is a source of villa rentals available for wine-country-themed getaways with onsite vineyards or vineyard views.

BeautifulPlaces is a source of villa rentals available for wine-country-themed getaways with onsite vineyards or vineyard views (minimum three-night stay). Visitors can rent villas with vineyards or vineyard views for as few as three nights to partake of wine harvest-related festivities throughout Napa and Sonoma, where there are hundreds of wineries to choose from.

Among them: Casa Sebastiani, historic 6-bedroom Italian villa and homestead of the Sebastiani Family in downtown Sonoma with adjacent vineyards at $1,800/night; Villa Nel Bosco, 3-bedroom Tuscan-style villa on a small vineyard at $1,495/night; Sunset View, 3-bedroom wine country vineyard retreat at $2,100/night; Twilight Ridge, 5-bedroom contemporary home with vineyard at $2,100/night.

When broken down per room, per night, private villa experiences are often more affordable than booking multiple accommodations at a hotel, with the added benefit of living space and kitchen and dining facilities  – an ideal option for couples traveling together and multi-generational groups. 
 
Award-winning BeautifulPlaces is a pioneer in hotel-style hospitality and property management in private residences. The company has over 21 years experience in the luxury villa industry in Napa and Sonoma, California and the Virgin Islands, and soon in Santa Barbara, Kauai and Costa Rica.

Visit the BeautifulPlaces website to view villa rental retreats ranging from cozy chic cottages to magnificent hilltop estates, www.beautiful-places.com  or call 800-495-9961. 

Also, for a limited time, Sonoma County Tourism has a third-night free deal: book two nights at participating properties and your third night is free. (https://www.sonomacounty.com/third-night-free/)

Get more travel planning help from Sonoma County Tourism, 800-576-6662 / 707-522-5800, www.sonomacounty.com

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Safari West Brings Immersive Animal Adventure to California’s ‘Sonoma Serengeti’

Safari West’s Classic Safari provides close encounters with animals like the Cape Buffalo © Karen Rubin/goingplacesfarandnear.com

By Karen Rubin, Travel Features Syndicate, goingplacesfarandnear.com

It isn’t a surprise to see zebras grazing, giraffes ruminating, a rhinoceros with her 2700-pound baby, or sleeping in a luxurious safari tent and awakening to see a herd of antelope dashing in unison, when you go on safari in Africa. What is extraordinary is that this is in the backyard of Sonoma, California, better known for wineries, vineyards and winetasting. This is Safari West, which since its founding in 1993, affords an extraordinary authentic experience that makes you feel you are in Africa – the Sonoma Serengeti! – no passport, vaccinations or jetlag required.

Eric and I start our Safari West visit with the three-hour Classic Safari, consisting of about 2 ½ hours driving through three habitats across the vast, 400-acre landscape on which some 1000 animals (almost 100 different species), reside and a half-hour walk to visit mammals and birds.

Safari West’s Classic Safari provides an authentic safari adventure on the “Sonoma Serengeti”© Karen Rubin/goingplacesfarandnear.com

During the course of my 24 hours here, I will follow the Classic Safari with a Behind-the-Scenes tour with our toddler (children need to be at least four years old for the Classic Safari, though families with younger children can arrange a Private Safari) where we get to feed a variety of animals; a 5 pm buffet dinner, followed by a walk-about through a zoo-like setting.

Even our toddler gets to feed a warthog on Safari West’s Behind-the-Scenes tour © Karen Rubin/goingplacesfarandnear.com

Then, after the rest of the family leaves, I stay over for a Glamping Among the Wildlife: A Safari West Experience in one of their 30 authentic Botswana safari tents tucked into the trees, enjoying evening activities including s’mores and a movie (“Jungle Book”). Since overnight guests have no curfew, I am able to explore more at dusk, into the dark of night (borrowing a flashlight from reception), and again in the early morning when the animals are most animated. I follow the included breakfast buffet with more exploration before reluctantly leaving Safari West.

One of the 30 glamping tents tucked into the woods at Safari West © Karen Rubin/goingplacesfarandnear.com

Safari on the “Sonoma Serengeti”

For our Classic Safari, we ride in vehicles that are open on the sides and have four seats on top (reminding me of my tiger safari in India). The guides – invariably friendly, humorous, knowledgeable and unscripted so they respond to their guests’ interests (and terrific drivers) take us on rough gravel trails over hills and plains, coming incredibly close (without barriers or fences) to giraffe, antelope, ostrich, wildebeest, Cape buffalo, zebra, elands, addax, aoudad and others among the 97 species in residence.

Our guide for our 1 pm. three-hour Classic Safari, Alex Killian, invites our questions and observations which she gleans to stay in an area longer. We are riding in “Bender”, a 1950s Dodge Power wagon (it seems Safari West has bought up the fleet of Dodge Power wagons from 1940s to 1970s). About 2 ½ hours are spent driving, with about 30 minutes on a walking portion to see the primates, porcupines and birds.

You can read about these different animals and see photos but seeing them up close, in their habitat provides a whole different dimension of understanding and appreciation for behaviors and evolutionary adaptations.

Safari West’s Classic Safari provides an authentic safari adventure on the “Sonoma Serengeti”© Karen Rubin/goingplacesfarandnear.com

We go into the vast field with the giraffes– Killian tells us they are 5-6 feet tall at birth (they are delivered while the mother is standing up and are dropped six feet to the ground); 9 feet tall by one year old, and grow up to 19 feet tall. These sweet creatures – literally gentle giants – are distinguished by the fact every giraffe has a unique pattern of sports, like human fingerprints, but these spots also help in thermoregulation (at night, the giraffes walk themselves into their barn to protect from hypothermia).

Giraffes, Killian says, “speak” but in a pitch that can barely be heard by a human but sounds like a moo and use various sounds like moans, snores, hisses, and grunts, they mainly communicate with body language. Killian tells us they sleep standing up for 20 minutes at a time– only half their brain sleeps at one time – for a total of about two to three hours in the course of a day; the rest of the time they are eating or ruminating. (Later, during the Behind-the-Scenes tour, we get to meet them close up and feed them).

Killian points to  “Mango,” the only male giraffe, here, noting that the animals mate and breed naturally here; the caretakers only insuring they are healthy, and adds that Safari West will “buy, sell, trade, borrow and loan” animals with other zoos and conservancies to increase genetic diversity.

Addax, a white antelope that is critically endangered, whose horns have extra twists, which Killian explains helps cool the animal; we see one with only one horn, and she explains that if they break off, they do not grow back. © Karen Rubin/goingplacesfarandnear.com

In this plain, we also see Dama Gazelle; Gemsbok; Greater Kudu; Roan antelope and Addax, astonished at how magnificent they are with their horns and coloring.

Leaving this area through the double-fence system, we see an ostrich which seems to be “flirting” with the safari vehicle ahead of us. This is “Lucille Ball,” “She is more flirtatious when she is about to lay an egg,” Killian explains. Ostriches, Killian tells us, lay the largest eggs among the birds, equivalent to 12-24 chicken eggs in size and lay 1-3 eggs a week.

An ostrich gets flirtatious with one of the safari vehicles © Karen Rubin/goingplacesfarandnear.com

Ostriches are surprisingly large and amazingly fast – she tells us they can run 12-35 mph and though they have a brain the size of a walnut, “they are not dumb.” “It’s an ‘in the moment’ animal,” she explains. “But you don’t need to outwit a predator when you can outrun it.”

A pregnant Southern White rhinoceros with her baby © Karen Rubin/goingplacesfarandnear.com

We see a Southern White Rhinoceros mom with her two-year old baby that already weighs 2375 lbs. She is pregnant again (rhinoceros gestate for 16-18 months) and is due to deliver at any time (you can follow her progress on social media). But because the pheromones at the end of pregnancy and when she is in labor are the same as when she is in heat, they have to separate the male, who is in an adjacent area. In the wild, she says, “They spend a week together and then don’t see each other again” but the mom is very maternal. “She is very connected to her baby.” She can nurse two babies at a time. The female rhinoceros can weigh 4000-7000 lbs. A herbivore, the rhinoceros consumes 150 lbs of grass or 60 lbs of hay a day.

The zebra’s stripes are unique from zebra to zebra and even left and right sides © Karen Rubin/goingplacesfarandnear.com

We drive through more gates and come to an open area with zebra gathered around where they have just been provided grass. Like the giraffes, the zebra’s stripes are unique from zebra to zebra and even left and right sides of the animal, except for its face.

The Common Eland depends on pheromones to mate © Karen Rubin/goingplacesfarandnear.com

Close by are the Common Eland and we see a baby less than one month old (it’s been named “Nova”, consistent with the space-themed names given the herd). The Eland (“it means ‘moose’ in Dutch) is a kind of antelope, the biggest of the species (the tallest is the Kudu). 

“Nova” is a one-month old Common Eland © Karen Rubin/goingplacesfarandnear.com

“They depend largely on pheromones – it’s how they identify the others in their unit, and how they take a mate. They urinate and others take in the pheromone.” 

Our guide stops to tell us about the herd of eland © Karen Rubin/goingplacesfarandnear.com

We drive into the third habitat, the largest of the three at 100 acres.

Stunning views of antelope at Safari West © Karen Rubin/goingplacesfarandnear.com

We see the African Cape Buffalo, one of the Big 5 – that is, the 5 most dangerous animals to encounter in Africa, she tells us (lion, leopard, Black rhinoceros, African Bull elephant are the others). The Cape Buffalo are dangerous, she says, because they protect each other. “If one of their group is threatened, even if they just think it is threatened, they will still protect.”

The African Cape Buffalo is one of Africa’s “Big 5” © Karen Rubin/goingplacesfarandnear.com

We meet the Blue wildebeest from Southern Africa which Killian calls “a spare parts animal” because it has hair and horns resembling the female African Cape buffalo; stripes like a zebra; a long face like a baboon; and a heavy build in front but slender legs like an ostrich compared to its bulky front build.

“Spare parts animal” wildebeest are well adapted for their habitat © Karen Rubin/goingplacesfarandnear.com

These are adaptations to the environment, and as we watch one nuzzling a baby, Killian tells us that its long face helps the wildebeest detect humidity – and impending disaster, and that the herd in the wild, 1-5 million of them, migrate or escape danger moving together. Other animals have learned to follow their lead.

Mother and baby © Karen Rubin/goingplacesfarandnear.com

In the wild, they somehow synchronize the births to the month, timed for migration. Some 8,000 babies could have been born on the last day before migration, so wildebeest have evolved to move as fast as 55 mph, from Day 1. Here at Safari West, they somehow synchronize births to the season (rather than a month, as they might in the wild) and ‘migrate’ on property (moving down the hillside).

“Spare parts animal” wildebeest are well adapted for their habitat © Karen Rubin/goingplacesfarandnear.com


“Animals here mate naturally,” she adds. “We only make sure they are healthy.”

We spot Aoudad on the forested slope, and Killian says that while other species take a mate by showing dominance (brawn), Aoudad males pee on their beard and the ‘best’ smell gets the lady.

We spot Aoudad on the forested slope © Karen Rubin/goingplacesfarandnear.com

(Insiders tip: if photography is important to you, bring a decent SLR camera with a decent zoom lens that can capture moments and movements (cell phone cameras are good for scenics and landscapes and have their merit in difficult lighting situations). Safari photography is just as interesting a sport as hunting – only you are hunting and shooting with a camera. For avid photographers, Safari West offers a Private Photography Safari Workshop.)

After the drive portion of the Classic Safari tour, we have a walking tour of about 30 minutes, to see the porcupines, primates, mammals and birds. 

Nicobar pigeon in Safari West’s aviary © Karen Rubin/goingplacesfarandnear.com

We walk through one of the aviaries, chock full of bird varieties – crane, sacred ibis, scarlet ibis, spoon bill, cattle egret, black swan, Nicobar pigeon, to  list but a few. (We will soon return to help feed the birds during our Behind the Scenes tour).

The Caracal is a master of hunting and hiding © Karen Rubin/goingplacesfarandnear.com

We see the Caracal, a master of hunting and hiding that can jump 6-10 ft to capture a bird, take down prey 2-3x its size and when they hunt as a group, they can take down an impala.

The Patas Monkey is said to have been the inspiration for Dr. Seuss’ Lorax© Karen Rubin/goingplacesfarandnear.com

I especially love watching the Colobus Monkey and the Patas Monkey (said to have been the inspiration for Dr. Seuss’ Lorax), ring-tailed lemurs (two “old men” in their bachelor pads), and (my favorite) the Red Ruffed Ringtales. All have various forms of enrichment – like puzzles and toys, obstacles and constructions. (There is an immersive Enrichment Tour, also on my list for my next visit.)

One of the two older ringed tail lemurs lounges © Karen Rubin/goingplacesfarandnear.com

Behind-the-Scenes

Our Classic Safari ends just in time to meet up with Sarah and our 16-month old toddler to enjoy the Behind the Scenes tour where we get to feed the animals – one of Safari West’s most popular programs for good reason.

Our guide, Zoey, tells us she was part of Safari West’s Junior Zookeepers program for 12-16 year olds.

Even our toddler gets a chance to feed the Crested porcupines, Spike and Norton – notably, they don’t have the prickly quills, their quills are a softer material.

Birds flock to whoever has the blue latex glove on the Behind-the-Scenes tour at Safari West © Karen Rubin/goingplacesfarandnear.com

We go next to feed the birds in the aviary and Zoey warns us that it can be intimidating because there are so many birds and they get pushy when they see the blue latex glove and know there is food to be had. She adds that to stop the birds from rushing at you, take off the blue glove. I find it fascinating that there is such a learned behavior.

Sure enough, it is quite an experience that as we walk in, the birds swarm around us. We get to fling pieces of chopmeat (that surprises me) and watch as the biggest ones catch pieces in the air. 

Flamingoes, the oldest animals at Safari West, were brought here when Marine World closed © Karen Rubin/goingplacesfarandnear.com

We go to where there is a huge flock of flamingoes in a small pond. These, Zoey says, are the oldest animals at Safari, many came when Marine World closed in 1969. They can live to 30 years old in the wild, but can reach 60-70 years in captivity (the oldest known is 85).

We next go to the Giraffe Barn to feed “Mabel.” Coming so close to the giraffe is truly an experience.

Even our toddler gets to help feed “Mabel,” the giraffe, during Safari West’s popular Behind-the-Scenes tour © Karen Rubin/goingplacesfarandnear.com

With eating being the giraffes’ main activity, their tongues are the most distinctive feature – they can be up to 18 inches long and are prehensile to grasp and manipulate objects, so they can strip leaves from branches and maneuver around thorns and rugged bark to reach their food. Also, the front of their tongues are dark, with melanin, to protect from sunburn. They eat the leaves but leave the roots, so that their food source will renew. During the course of a day, they will consume 100 lbs of foliage.

Giraffes are notable for their prehensile tongue © Karen Rubin/goingplacesfarandnear.com

The giraffes come when the keeper calls them to go into barn overnight, to prevent hypothermia

We finish our Behind-the-Scenes tour by feeding the warthogs “Lucy”, Vigeri and Fig Newton

And now it is time for our feeding. 

Dining Out, Staying Over

Safari West offers a fixed menu buffet dinner (two seatings, at 5 and 7 pm) which is marvelous.

The meal is superb – chicken (paprika seasoning), steak (perfectly cooked over fire), rice, mac/cheese, salad (we are invited to have seconds until they run out), fresh fruit and a cheesecake dessert.

Guests who stay for dinner can wander the property until 8:30 pm; overnight guests (like me) can wander without any curfew.

(There is also a very pleasant deli where you can pick up sandwiches and such (good selection and very reasonable cost.)

Watching Addax in the field at Safari West © Karen Rubin/goingplacesfarandnear.com

Even when I go around at 7:30 pm when the sunlight is a rich golden color – I am surprised that it seems as if the animals have grabbed their coats and lunch buckets for quitting time (the porcupines are curled up), but several are very active.

The Red Ruffed lemur is the second loudest primate. I get to hear their chorus © Karen Rubin/goingplacesfarandnear.com

The three Red Ruffed Lemurs, with stunning, fluffy red fur, black faces and bright, piercing yellow eyes, are really active at this time. Earlier in the afternoon, when I came upon them, they were making extremely loud shrieks – indeed, the guide says they are the second loudest primates and can vocalize very high and low pitches at the same time, that can be heard up to a half-mile away.  Found only in Madagascar, they are matriarchal and the keeper explains that one of the three is being bullied, kept from being groomed and from eating,

A family of ring tailed lemur live on a small island © Karen Rubin/goingplacesfarandnear.com

There are S’mores at 8 pm and then they show “Jungle Book” (one of three animal-themed movies they present each night) at 8:30 pm. (Overnight guests can help ourselves to coffee, tea, chocolate an fruit as we like

From my tent, I watch the giraffes walk themselves into the barn for the night © Karen Rubin/goingplacesfarandnear.com

After the movie, I borrow a flashlight from the reception desk, and go into the darkness. I am especially interested to see if I can observe activities of nocturnal animals, but alas, it is too dark and the animals, if they are active, are too far into the darkness to be observed (perhaps on a night with a full moon it would be better and even more magical.)

By now pitch black (and grateful for the flashlight), I walk up the hill to my tent, delighted to find a luxurious, spacious room accommodating a queen bed and two cots, sufficient for a family of four, with beautiful wood floor, an enormous tile-floor bathroom stocked with the necessary toiletries like a deluxe hotel; giant screened windows on two of the walls so I can see out to a gorgeous view of the lake; and a patio where, when I walk out in the pitch black night, it seems the Big Dipper is right in front of my face close enough to touch. If it gets cold, there is a space heater and an electric blanket.

My glamping tent has all the comforts of a hotel room, but with canvas walls © Karen Rubin/goingplacesfarandnear.com

I am surprised that I do not hear more animal sounds in the night, and do not need to use the ear plugs they supply.

But I awake to the sounds of birds and mooing, and look out from my porch to see the herd of antelope running together across their field.

From my glamping tent, I watch antelope running together in the early morning © Karen Rubin/goingplacesfarandnear.com

The best part of overnighting at Safari West is being here at early morning when the animals become really active knowing they are to be fed.

Going out in the morning, I can take my time watching animals close up © Karen Rubin/goingplacesfarandnear.com
Going out in the morning, I can take my time watching animals close up © Karen Rubin/goingplacesfarandnear.com

Each place i come upon, if there is a keeper, they are happy to share more information about the animals in their care.

A caretaker explains how she gives special attention to the Red Ruffed lemur which is being bullied by the matriarch © Karen Rubin/goingplacesfarandnear.com

I watch the Red Ruffed lemur being fed – one is being bullied by the matriarch, so the keeper goes in, entices two of them into a separate compartment, and gives the third special attention (she doesn’t get groomed, so the keeper pats her and feels for any health issues).

In the early morning, I get a good view of the cheetahs which eluded me the day before © Karen Rubin/goingplacesfarandnear.com
In the early morning, I get a good view of the cheetahs which eluded me the day before © Karen Rubin/goingplacesfarandnear.com

I get to see the cheetahs, pacing their enormous enclosure (they eluded me the previous day); and the hyenas devouring a thick chunk of red meat

A hyena with its breakfast of red meat © Karen Rubin/goingplacesfarandnear.com

As appropriate, the keepers incorporate enrichment into their feeding methods so the animals have to work for food. (“Most creatures are bribable with food,” our guide Killian had told us on the Classic Safari. “Food is a prime motivator.” (Safari West offers a new Enrichment Tour Experience to see how they use puzzles, toys and activities like hiding treats, to stimulate the animals’ natural behaviors and keep them mentally and physically active.)

A Patas monkey plays with one of its enrichment toys. Safari West now offers an Enrichment Tour where you can help create toys © Karen Rubin/goingplacesfarandnear.com

I go into the Elephant room for breakfast (included for overnight guests and served from 7-10 am) – eggs, oatmeal, cereals, yogurt, muffins, toast/bagels, fresh squeezed OJ – before going for another walk-through the animal enclosures.

As an overnight guest I need to be out of the tent by 11, but I am welcomed to stay and wander about as long as I want.

Overall, with all these encounters over the past 24 hours, I must have made some 10 tours through the animal enclosures and each time, the experience is different – I see animals that eluded me before, or doing different behaviors, or in different light, or just happening upon a guide providing information I hadn’t known before.

Mission to Promote Conservation

I am really impressed in how well Safari West fulfills its declared mission to actively promote conservation and environmental education.

“At Safari West it’s all about the animals. Always has been, always will be.” These animals become ambassadors for their species, promoting understanding and appreciation to help each person make well-informed choices for environmental protection and wildlife conservation.

Over the past decades, Safari West has evolved into a top-tier wildlife destination.

Safari West began in the late 1980s when Peter Lang purchased 400 rolling acres in the foothills of the Mayacamas Mountains. He relocated his small but growing collection of exotic wildlife, converting a former cattle ranch into a world-class conservation breeding facility.

As Peter set to work establishing captive breeding programs for the varied and often critically endangered species in his collection, he worked closely with local zoological facilities including the San Francisco Zoo where he met the lead curator, raptor-specialist and his future wife, Nancy Lang. After four years of operating their conservation breeding facility behind closed doors, Peter and Nancy opened their home to the public on July 4th, 1993.

Safari West opened glamping tents to give visitors a whole new experience © Karen Rubin/goingplacesfarandnear.com

Then, in the late 1990s, Peter looked to expand the activities available to guests and built the Safari West Tent Camp, importing custom-built tents from Lobatswe, Botswana. With the Watusi Pond as the center, the tent camp sits between the Gazelle Pasture, the Hundred Acres, and the Vista habitats, overlooking the antelope and giraffes. The 30 glamping tents are mounted on raised platforms, with hardwood floors, electricity, running hot and cold water, and even en suite bathrooms.

The Langs’ devotion to their animals was tested and proven during the horrific Tubbs wildfires that struck in October 2017.

When I ask our safari guide about how they managed during the wildfires, she replied, “We didn’t save the animals, they saved us. They graze so there was nothing for the fires to catch onto, and the oak trees are resilient.”

She relates that when sheriffs came to order an evacuation at around 11 pm, the 90 guests on the property just grabbed their keys and left within 15 minutes.” Helicopters fighting the fires used water from the lake.

But she seems to have understated what happened because it was horrific – 250 out of Safari West’s 400 acres were scorched and the osteology lab operated by the Safari West Research, Education, and Conservation Department burned completely. Though conservation organizations were ready to help evacuate the animals, no one was allowed up the twisting mountain road, so they couldn’t have evacuated the animals.

The animals were saved because Safari West owner Peter Lang, then 76 years old, after driving through fire to evacuate their home which burned to the ground, stayed behind and for the next 10 hours, fought the fires alone. In the next couple of days, some volunteers and staff were able to come and help put out the brush fires that erupted.

All 1000 animals were saved. For his heroic efforts, Peter Lang received the 2018 American Red Cross Animal Rescue Hero Award. (Read the thrilling story by Paige Peterson reported in the New York Social Diary, https://safariwest.com/2017/11/life-after-fires/).

Safari West is ideal for family gatherings and special events – I am already planning to bring our bi-coastal family together for an overnight stay as soon as the little ones are old enough to appreciate the safari. I’ve earmarked the Enrichment Tour and Private Photography tour, especially.

Safari West, 3115 Porter Creek Road Santa Rosa, CA 95404, 800-616-2695, 707-579-2551, safariwest.com

Travel planning help is available from Sonoma County Tourism,   https://www.sonomacounty.com.

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© 2025 Travel Features Syndicate, a division of Workstyles, Inc. All rights reserved. Visit goingplacesfarandnear.com and travelwritersmagazine.com/TravelFeaturesSyndicate/. Blogging at goingplacesnearandfar.wordpress.com and moralcompasstravel.info. Visit instagram.com/going_places_far_and_near and instagram.com/bigbackpacktraveler/ Send comments or questions to FamTravLtr@aol.com. Bluesky: @newsphotosfeatures.bsky.social X: @TravelFeatures Threads: @news_and_photo_feature

Wine-Tasting Exemplifies Art, Nature & Neighborhood in Sonoma, California

Enjoying a wine-tasting at Dry Creek Vineyard, a staple experience of a visit to Sonoma, California, one of the great wine-producing regions of the world © Karen Rubin/goingplacesfarandnear.com

Karen Rubin with Eric Leiberman and Sarah Falter, Travel Features Syndicate, goingplacesfarandnear.com

A staple of a visit to Sonoma, California, where nature and art come together in a perfect blend, is a tasting at one of the picturesque wineries and vineyards.  It is always so fascinating to learn about the art and science of winemaking, and to immerse in joy of discovering, sharing and savoring the fruit of that creative enterprise, the wine.

This trip, we return to the charming town of Healdsburg, where we have thoroughly enjoyed visiting its galleries and restaurants and the lovely town square (like Sonoma), to visit Dry Creek Vineyard. Family owned and run by second generation owner and president Kim Stare Wallace, it is also one of the last truly private, family-owned, iconic wineries of Sonoma County that consistently produces coveted 90+ point wines.

Dry Creek Vineyard is one of the last truly private, family-owned, iconic wineries of Sonoma County that consistently produces coveted 90+ point wines © Karen Rubin/goingplacesfarandnear.com

Dry Creek Vineyard, we learn, is responsible for many of the “firsts” in this rich wine-producing valley. Established in 1972, it was the first winery to open in Dry Creek Valley after Prohibition. Founder David S. Stare paved the way for a viticultural rebirth in the valley. Inspired by his trips to France, he modeled his winery after a Loire Valley chateau – making for a delightful setting in which to enjoy the wines.

Dry Creek Vineyard makes the claim of being the first winery to plant Sauvignon Blanc in the Dry Creek Valley and the first to label a wine with  the “Dry Creek Vineyard appellation. A pioneer of Bordeaux-style blending, the winery was also the first to use the term “Meritage”  (with its 1985 vintage) and the first to coin the term “Old Vine” to describe pre-Prohibition-era Zinfandel vineyards.

They make a claim of being the first to introduce the concept of Sustainable Agriculture in California, in 1998, providing a model for and an inspiration to others.

Indeed, it was during the years leading up to Dave’s retirement in 2006, that second generation owners Kim Stare Wallace and her husband, Don Wallace, began to lay the foundation for their vision for the winery’s future based on sustainability. “Their ‘no compromises’ philosophy required a complete re-invention from the inside out, including new winemaking techniques, vineyard management methods and winery upgrades on their 185 acres of sustainably farmed vineyards.”

This shift in philosophy led to dramatically reducing production while increasing quality and sharpening the focus on crafting appellation-driven terroir-focused, varietal-defining wines that have come to rival the best in California and the world. In 2015, Wine & Spirits Magazine selected Dry Creek Vineyard as one of its “top 100 Wineries.”

Its sustainable methods have worked: this year Dry Creek’s Sauvignon Blanc was crowned Best in California, and the Cabernet Sauvignon earned a stellar 95-point rating.

Dry Creek Vineyard is known for its Chenin Blanc, Sauvignon Blanc, Zinfandel, Cabernet Sauvignon and Meritage blends, as well as a portfolio of limited, single-vineyard selections. Prices are moderate, ranging from $18 to $125.

We sit at lovely wooden picnic tables on the lawn outside the stone chateau, as Darrin Abel, the concierge and Wine Educator, introduces the wines for us to taste.

We start with a 2022 Dry Chenin Blanc, a staple of Dry Creek since its founding in 1972. This is a classic Loire Valley-style wine that is versatile and food friendly, especially when paired with fresh oysters and seafood. Fermented in 100% stainless steel barrels, this wine is wonderfully bright and consistent vintage after vintage. The first swirl brings aromatics of honeydew, white peach and jasmine with floral notes of citrus blossom, watermelon rind and pineapple. On the palate, the wine has refreshing flavors of peach, grapefruit and jasmine with hints of mandarin, cucumber and lemon curd. It feels soft in your mouth, with a twang of acidity. These grapes, grown in Clarksburg, “like heat” which makes it dry.  

Darrin Abel, the concierge and Wine Educator at Dry Creek Vineyard © Karen Rubin/goingplacesfarandnear.com

Abel, who has been at Dry Creek for 12 years, explains the difference between a wine that is meant to be consumed early, and one that is meant to age and mature in the bottle. “White wine is meant to be drunk immediately (the screw cap). A cork is for aging – the oxygen penetrates cork and slowly ages the wine. A screw cap has no permeability, is not meant to be aged. Our philosophy : to make wine that can be enjoyed now but can age.”

Our second wine is 2022 Taylor’s Vineyard Sauvignon Blanc, produced from a vineyard on the western bench of Dry Creek Valley and named after Kim and Don Wallace’s daughter, Taylor. According to the winemaker’s notes, the Sauvignon Musqué grape is a unique clonal selection of the Sauvignon Blanc variety and a delicious interpretation of the classic varietal. Fermented in stainless steel tanks you taste plump flavors of peach, lemonade and orange blossom with subtle notes of grapefruit and Mandarin orange. Full of complexity and depth, the crafted Musqué clone produces a creamy feeling in the mouth. It has a nice, even flavor, good structure and body.

Darrin Abel, the concierge and Wine Educator, introduces the wines for us to taste.© Karen Rubin/goingplacesfarandnear.com

The 2020 Farmhouse Vineyard Zinfandel is the sixth vintage of Zinfandel produced from its Russian River Valley vineyard, where the cooler temperatures allow for complex aromas and flavors to develop. This was the second Zinfandel property of Dry Creek’s estate vineyards to be planted with its Heritage Clone. The winemaker’s notes explain that the vines were planted using the Heritage budwood concept to preserve the heritage of iconic old vine Zinfandel vineyards. Cuttings from a pre-Prohibition era vineyard were grafted onto phylloxera-resistant rootstock to create a “young vine” wine with “old vine” Zinfandel characteristics. Initially, the aromas show fruit-forward tones of black and red cherries, cranberry and blackberry. Subtle notes of mocha, rose and earthy nuances come forward after several minutes of airing. On the palate, flavors of plum and strawberry mix with soft undertones of coriander, toffee, toasty cedar and roasted almonds. The wine is supple with tremendous complexity and silky tannins. The finish has a slight spiciness and refined elegance.      

We next taste the 2020 Somers Ranch Zinfandel from grapes grown on two small parcels planted on adjacent hilltops overlooking the valley. The eastern-facing hillside vineyards provide optimum sun exposure for balanced and juicy grapes. This distinctive property was one of the first vineyards in Dry Creek Valley to be planted utilizing the Heritage Clone over 20 years ago, Abel explains.This bold Zinfandel is luxurious and fresh, with ripe fruit flavors of blackberry, cherry and cranberry, with aromatic undertones of cinnamon, clove and nutmeg and firm tannins and structure.

Dry Creek Vineyard’s 2019 Meritage “Alluvial Gap,” which has been rated 93 points by Wine Enthusiast, highlights a microregion in the Dry Creek Valley known as Lytton Springs district© Karen Rubin/goingplacesfarandnear.com

The last wine we taste is our favorite: 2019 Meritage “Alluvial Gap,” which has been rated 93 points by Wine Enthusiast and highlights a microregion in the Dry Creek Valley known as Lytton Springs district. The Meritage blend is led by Cabernet Sauvignon with three additional Bordeaux varietals to add complexity and depth. It was inspired by decades of working with Bordeaux varietals planted in the different districts and vineyards of Dry Creek Valley, including its Endeavour Vineyard, where the soils are gravelly, clay loam. “Five decades of experience have provided the knowledge of which properties can provide the best fruit our region can offer.” We learn that the wine spends 11-17 days in fermenters at 82-88 degrees F, then 19 months in French and Hungarian oak barrels (43 percent new oak) – such detail that I find fascinating, along with the precise “recipe” of the different grapes: Cabernet Sauvignon (60 percent) with three additional Bordeaux varietals  (Merlot 20%, Petit Verdot, 16%, Cabernet Franc, 4%). “The grapes are crushed and fermented separately, then blended,” Abel tells us. “It really shows off the artistry of the wine maker.”

At first swirl, the wine displays powerful aromas of black currant, plum and blueberry. Several more minutes reveal hints of black and white pepper, fennel and rose petal. The palate is full and rich with flavors of black cherry and blackberry, with notes of coriander, thyme and fine leather. The tannins are fine yet firm, with a round, plush texture and a rich, lingering finish – what I would describe as ”full bodied.” Not surprisingly, this is also the most expensive bottle of the day, $70.

After our winetasting, we go to explore.

Dry Creek Vineyard has an Insectary Garden which you can walk through and learn how it is the basis of sustainable agriculture, designed to attract beneficial insects like ladybeetles, bees, ground beetles, hoverflies, minute pirate bugs, lacewings and wasps.  The plants provide an environment attractive to natural enemies of crop pests, a natural means of controlling harmful pests like include leafhoppers, spider mites, leafrollers and mealybugs. This natural means of controlling harmful pests also assists beneficial insects in pollination and creates a balanced growing environment, the notes explain. Other animals that are considered beneficial include lizards, spiders, toads and hummingbirds. Beneficial insects are as much as ten times more abundant in insectary gardens.

“In addition to the garden being a beautiful focal point for the winery, our goal is to have this insectary further enhance our sustainable farming practices. Its contribution to a balanced ecosystem in the vineyard will be a key for years to come,” the panel explains.

The list of plants here include black eyed Susan, butterfly weed, California fuchsia, Chinese Fringe Flower, coneflower, Sunflower, Echinacea “Ruby Star”

Other sustainability techniques are described: solar panels help reduce greenhouse gas emissions by 85 tons a year, the equivalent of planting 3,400 trees a year; bluebird houses, bat houses, owl boxes and raptor perches provide specialized housing and shady platform perches to encourage birds of prey to adopt the Dry Creek vineyards as their feeding ground – a natural control for pests such as insects, voles and gophers, without the need for chemical deterrents; a habitat enhancement project provides habitat for endangered Coho and Chinook salmon and Steelhead trout; deficit irrigation uses state of the art equipment to  measure specific moisture needs of each individual block of vines, monitor soil conditions and adjust levels of irrigation to conserve water – virtual dry farming; growing cover crops like alfalfa and bell beans between vines to help rebuild depleted soil by increasing the available nitrogen and organic material, while minimizing the need to utilize fertilizer and using special seed blends that flower at different times to attract beneficial insects to help control pest populations.

Dry Creek Vineyard is one of the pioneers and leaders in sustainable viniculture © Karen Rubin/goingplacesfarandnear.com

Second generation winery partner Don Wallace, the driving force behind sustainable farming practices at Dry Creek Vineyard, has established Dry Creek Vineyard as a leader in the sustainable agriculture movement in Dry Creek Valley and the industry. The winery and its 185 acres of estate vineyards are 100% certified California Sustainable.

Also among its other notable firsts, Wallace also founded one of the first wine clubs in the U.S. “with a vision of creating a family of wine lovers united in their passion” for handcrafted wines. Events like its recent Holiday Winemaker dinner, where longtime members gather together, help to realize that vision.

Dry Creek has an excellent website that makes it easy to explore the different wine offers, arrange shipping, give as a gift, enroll in their club, or gift a club membership.

Visit 10 am-4 pm. Reservations Recommended.

Dry Creek Vineyard, 3770 Lambert Bridge Road, Healdsburg, CA 95448, cheers@drycreekvineyard.com, drycreekvineyard.com.

Art & Nature & Neighborhood

Wine tastings are the perfect metaphor for Sonoma County, where art and nature intertwine just about everywhere you go in the most marvelously energizing, invigorating, vitalizing and inspiring ways.

The towns of Healdsburg and Sonoma are like that – exquisite architecture, history, culture, intrinsically blended together with vineyards, farms and fields, wilderness.

Porchfest at Sebastopol © Karen Rubin/goingplacesfarandnear.com

Sonoma is a place of community and festivals. We visit Sebastopol for its fall Porchfest – really a giant multi-blocks party where people’s porches turn into stages for folk and rock music (you feel you have been dropped into the 1960s), the streets are full of art and food stalls and there is just a lot of good will and neighborliness, where people bump into friends and meet new ones.

Artist Patrick Amiot recycles junk into whimsical sculptures that populate Franklin Avenue in Sebastopol © Karen Rubin/goingplacesfarandnear.com

A particular street in Sebastopol, Florence Avenue, is famous for the whimsical sculptures out of recycled junk by artist Patrick Amiot, painted in bright colors by his wife, that decorate just about every home. The Sebastopol Center for the Arts hosts Sonoma County Art Trails – Juried Open Studios – Sebastopol Center for Arts, 282 S. High St., Sebastopol, CA 707-829-4797, SebArts.org

A family festival at the Bavarian-heritage Tourist Club of San Francisco © Karen Rubin/goingplacesfarandnear.com

Sonoma is just 30 miles north of San Francisco, and we have a marvelous time at an annual family festival, one of the public events at the otherwise private hiking club that dates from 1912, Tourist Club of San Francisco (we hike to get to it), delightfully Bavarian themed (even beer, pretzels and oompah band and dancing, people in Bavarian dress, and wonderful games (touristclubsf.org).

A scene that evokes “Sound of Music”: hiking to the Tourist Club of San Francisco for its family festival © Karen Rubin/goingplacesfarandnear.com

From there, we hike down a trail into Muir Woods National Park, go through the park and connect with the utterly magnificent Canopy View Trail back up to where we parked.

Hiking the Canopy Trail from Muir Woods National Park © Karen Rubin/goingplacesfarandnear.com

Sonoma has some phenomenal state and county parks. One of our favorites is the extraordinary Jack London State Historic Park (also known as Beauty Ranch) in the town of Glen Ellen (which also hosts marvelous street festivals). Beauty Ranch was the famous novelist’s home and ranch where he pioneered and experimented with sustainable farming and ranching techniques. There is an outstanding museum in the stone House of Happy Walls that his wife, Charmian, built in 1919 to serve as a museum after Jack London died (she lived there from 1935 until 1945). We visit the ruins of Wolf House, London’s 26-room dream house (mansion) which was in its final stages of completion when it burned down. We walk the trail to see where Jack London’s ashes are buried in a tiny, totally unpretentious gravesite. On previous visits we have walked trails through the ranch and farm area, through a redwood forest to a small lake.

At Jack London State Historic Park, visit the ruins of Wolf House, London’s 26-room dream house which was in its final stages of completion when it burned down © Karen Rubin/goingplacesfarandnear.com

The historic park, a national historic landmark, introduces visitors to the historical and natural features of Jack London’s lifestyle, his contribution to American literature (I am inspired to re- read “Call of the Wild” with new perspective and “White Fang”), his efforts to develop and demonstrate sustainable agricultural techniques and his love for the natural environment. There are gorgeous hikes through redwood forest. (2400 London Ranch Road, Glen Ellen, CA 95442, 707-938-5216, www.jacklondonpark.com)

Enjoying the view with a whimsical animal friend at Sonoma Botanical Garden © Karen Rubin/goingplacesfarandnear.com

Also in Glen Ellen, we discover the Sonoma Botanical Garden, which provides lovely trails through the different ecosystems – California Oaks, Asian Woodlands, Rose Garden, Stewartia Grove, a Nepalese Prayer Flags section (at the summit), terraced lawn, picturesque ponds with Japanese statuary and seating areas. It offers the opportunity to see rare and endangered plants and conservation in action. The paths are lined with whimsical sculptures of animals. (12841 Hwy 12, Glen Ellen, CA 95442, 707-996-3166, info@sonomabg.org, sonomabg.org)

For pampering, there is Osmosis Day Spa Sanctuary (a member of the Green spa network), in the historic village of Freestone, on the scenic Bohemian Highway. A gorgeous Japanese-style building and stunning gardens, the spa features the Cedar Enzyme Bath, a therapeutic body treatment from Japan “found nowhere else on this continent.”  This is a fermentation bathing ritual where you immerse in a mixture of soft and fragrant ground cedar and rice bran pulsating with enzyme activity to stimulate your metabolism. This warm and stress reducing treatment offers health benefits, from improving circulation to relieving joint and muscle pain, cleansing skin (707-823-8231, osmosis. com).

The spa is just up the road from  the incredibly popular Wild Flour Bread and the Freestone Artisan Cheese shops, an amazing artisanal jewelry shop and a farm stand, before making our way up a winding road to an old growth forest where the redwoods rival Muir Woods.

We also visit one of our favorite restaurants, Salt & Stone (9900 Sonoma Hwy, Kenwood, CA 95452, 707 623 4125, SaltStoneKenwood.com)

Sonoma County Tourism, 800-576-6662, info@sonomacounty.comwww.sonomacounty.com.

See also

WINE & ART: THE PERFECT PAIRING IN SONOMA, CALIFORNIA

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© 2025 Travel Features Syndicate, a division of Workstyles, Inc. All rights reserved. Visit goingplacesfarandnear.com and travelwritersmagazine.com/TravelFeaturesSyndicate/. Blogging at goingplacesnearandfar.wordpress.com and moralcompasstravel.info. Visit instagram.com/going_places_far_and_near and instagram.com/bigbackpacktraveler/ Send comments or questions to FamTravLtr@aol.com. Bluesky: @newsphotosfeatures.bsky.social X: @TravelFeatures Threads: @news_and_photo_features ‘Like’ us at facebook.com/NewsPhotoFeatures