Tira Nanza Wines

Carmel Valley is a beautiful place. Quiet and laid back, a world apart from the storybook lanes of its namesake town on the ocean but only about ten miles from the coast. After a transformative experience working the harvest in New Zealand, Greg and Sydney returned home to California’s Central Coast determined to start their own winery. Tira Nanza is the realization of that dream. Work in their vineyards is healthy and hands-on. Owls and hawks provide natural pest control; cows graze between the vine rows to chomp down weeds and improve soil health; organic and biodynamic sprays keep the fruit healthy and untainted. This is a beautiful place for a long table dinner, complemented with a meal from guest chef Ben Spungin. Ben has worked up and down the West coast at esteemed establishments like Post Ranch Inn in Big Sur and The French Laundry in Napa before starting Alta Group in Monterey, which includes Alta Bakery and his newest venture, Cella. Ben’s cooking highlights locally grown seasonal ingredients and bright flavors. An ideal match for Tira Nanza’s distinctive estate-grown wines like Viognier and Malbec Rosé.