Enriquez Estate Wines Review

#PetalumaMade Disclosure

A view of the vineyard at Enriquez Estate WinesThroughout the day on our #PetalumaMade tour, we were accompanied by local winemaker Cecilia Enriquez, who helped our fearless leader Kristi Trimmer to organize this whole event.  Cecilia was fun, knowledgeable, and a general joy to hang out with.  Her’s is an amazing story, which she outlines on her website so I won’t bore you with it here, just go read it.  Basically, she knew nothing about wine just a few years ago and now, at 27, she’s president and owner of Enriquez Estate Wines.

Vineyard at Enriquez Estate WinesBefore we even tasted the wines, we saw the property – a gorgeous expanse of land that was more than welcoming in the late afternoon sun after a long day of wine tasting.  We sat outside for a bit before she invited us into her home to taste her unique wines paired with farmstead cheeses.  She had also invited Donna Pacheco from Achadinha Cheese Company to pair her wines with some of their farmstead cheese.

Paired cheese from Achadinha Cheese CompanyWe started with the very crisp white wine called Brisa, which is a white blend with Sauvignon Blanc, Muscat, & Chardonnay grapes.  It’s aged in stainless steel barrels so it’s crisper without any oak tones, which I quite enjoy.  We moved on to her Rosé made entirely from Tempranillo grapes, which I’d never even heard of before let alone tried.  It was a very different flavor, but I quite liked it.  We moved on to their signature Tempranillo and then to their very limited Family Reserve Pinot Noir.  Of all four, I was quite taken by the Rosé and enjoyed it the most.

Grapes on the vine at Enriquez Estate WinesOur group loved just hanging around Cecilia’s home and her yard with her cute dogs, and could have easily stayed there long into the evening just enjoying the breeze and sunshine with our wine, but we had a scheduled dinner to rush off to.  It was a fantastic way to end the day, and I highly recommend anyone to make an appointment with Cecilia to taste her fantastic wines and give her pups some love for me!

Family owned and operated, estate grown, ultra-premium, limited production boutique winery located in Petaluma, Sonoma County – the gateway into wine country.

Her tastings are by appointment only since she’s graciously inviting you into her home, so if you’re interested, please email Cecilia Enriquez, the President & Owner, to schedule a tasting appointment!

Check out Enriquez Estate Wines and like them on Facebook!  You can also follow them on Instagram or Twitter.

3062 Old Adobe Rd
Petaluma, CA 94954

Pasta with Clam Sauce

Submitted by Monica


3 6½ oz. cans chopped clams 6½ oz. can whole clams
3-4 cloves garlic, minced 1 tsp dry Italian seasoning
2 tbsp fresh oregano 2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian) 1 box pasta
Olive Oil salt & Pepper
Dry White Wine (Sauvignon blanc works well) Romano cheese


  1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
  2. Add 4 cans of clams (with juice), add salt & pepper to taste.
  3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
  4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
  5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
  6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
  7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
  8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.