“Pa’ina” Recipe –  Kfresh 2014 Signature Cocktail

• 2 oz Maui’s Own Organic Ocean Vodka
• 6 Ho Farms Grape Tomatoes
• 2 Maui Gold Pineapple Chunks
• .5 oz Chili Pepper Water
• .5 oz Lemon Juice
• .25 oz Simple Syrup

Method: Muddle pineapple and tomatoes with chili water, lemon and simple. Add vodka

with ice, shake and strain into pre-rimmed martini glass

Garnish: Kiawe Smoked Salt on half the rim, “Pa’ina” Skewer (Pipikaula, Maui Pickled

Onion, Kahuku Sea Asparagus, Cucumber Kim Chee and Ho Farms Tomato)

The transition from music to winemaking was fairly easy. There are a lot of similarities in the two industries; both rely on a blending of technique, artistry, and “feel”. Gary has received critical acclaim as well, receiving “90” point scores or higher from Robert Parker, James Laube/Wine Spectator, Wine Enthusiast and Wine and Spirits Magazine. He has also had wines named in the Top 100 Wines of the Year by Wines and Spirits Magazine, the San Francisco Chronicle, and Wine and Country Living.

Jason and Molly Drew started Drew Family Cellars in 2000 with a focus on cool climate Pinot Noir and Syrah.   In 2004, they purchased 26 acres on the edge of the coastal Mendocino Ridge AVA.   After building their boutique winery on this far coastal site, Jason planted 7 acres of Pinot Noir and is farming it organically.  The Drew estate, “Field Station Ranch” is perched at 1300 ft. overlooking the Anderson Valley AVA to the east and the Pacific Ocean to the west.  Jason also works with several vineyards in Anderson Valley, Mendocino Ridge and Yorkville Highlands.   Jason has spent the better part of 24 years in the industry developing his skills in both vineyard management and winemaking.   He prefers traditional winemaking techniques such as native yeast, whole cluster fermentations, hand and foot punch downs and gravity racking.  Jason aims to make restrained wines with great depth and poise that are rich in texture and pedigree of place.

Since its inception, Justin has focused his efforts on producing world class Bordeaux style blends from the estate vineyards for the JUSTIN label. Justin is a pioneer in producing this style of wine on the Central Coast and his efforts have been rewarded with past and present vintages earning 90+ points by the major wine trade publications. More encompassing recognition has come from awards such as the Grand Sweepstakes award winner, Best of class, Best of Region, the coveted Pichon Lalande trophy for “World’s Best Blended Red Wine” and Wine Spectators Top 10 Wines of the World. Vintages have received numerous accolades by capturing Decanter Magazine’s “4 Stars”, Restaurant Wine’s “3 Forks” and Connoisseurs Guide’s” 3 Puffs”. Justin has consistently earned the praise of the wine press with recognition from the likes of Robert M. Parker Jr. naming Justin Baldwin one of his “Wine Heroes of the Year” and the “Star of Paso Robles”, the James Beard Foundations “Great American Winemaker Award”, Quarterly Review of Wine’s “Top 3 Cabernet Producers of the Year”, and Wine Enthusiast’s “Top Cabernet and Blended Wine Producers List” for seven years running.

Ashley attended Fort Lewis College in Durango, Colorado where she earned a B.S. in Biology and a minor in Chemistry. Her passion for wine is matched by her love of fine food, and her college years were marked by positions in the kitchens of some of Durango’s finest restaurants, and later with the celebrated chef Charlie Trotter in Chicago.

Furthering her winemaking experience, Ashley traveled to St. Emilion in 2005 for a harvest internship at Chateau Angelus. In 2006, to further her education, Ashley earned a Winemaking Certificate from the Viticulture and Enology Department at the University of California at Davis. Ashley lives in St. Helena with her husband, Greg Scheinfeld, and enjoys traveling and skiing.

Since that time Mike has interned at various wineries and managed the family vineyards. 17 years after his epiphany, at age 27, Mike started making his own wine…in the garage. The first year, in 1995, he made one barrel of Cabernet Sauvignon from his father’s mountain top vineyard, the next year he made 2 barrels etc., until finally in 2000, Mantra Wines was born with 200 cases of Cabernet Sauvignon from their Alexander Valley estate vineyard. Since then his wines have been described as “Sexy and hedonistic” by Robert Parker of the Wine Advocate and Zinfandel of the Year by Wine and Spirits magazine. In 2007 he started Mobius Wines that compliment the lineup of the Mantra estate wines.

Thirty five years have passed since the family’s first crush and Mike now produces 10 different wines under both labels that are sold across the country. Mantra Wines is truly a family owned and operated winery, with Mike making the wine, his parents managing the vineyards, his wife helping with marketing and the day-to-day details of the business, and Nikos, his 10 year old son, is the official grape sampler and helps during harvest.

Collaborating with Greg Grohowski, Hyatt Regency Maui Resort & Spa.

Collaborating with Tom Muramoto, Kaanapali Beach Hotel.
Photography courtesy of Maui County Farm Bureau/Steve Brinkman Photography.

Collaborating with Chef Garret Fujieda, The Westin Maui Resort & Spa.
Photography courtesy of Maui County Farm Bureau/Steve Brinkman Photography.