Issue link: https://digital.copcomm.com/i/97133
HOT PROPERTY Lisa Biondi is the Chef for The Westlake Village Inn. She has developed a small plate menu of pannini, cheeses and charcuterie for Stonehaus. But it was his many trips throughout Europe that really inspired the idea for a venue as formidable as Stonehaus. ���We would rent homes in Italy and France, living among vineyards���I ran the concept of a small, rustic foodand-wine operation on the property by Chris Cuilty, our Chief Operating Oficer,��� explains Notter. Cuilty, who has been running the business side-by-side with Notter for over 16 years, was instrumental in making this dream come true. ���We want our customers to feel like they have been transported to Tuscany. We built something totally unique for this area.��� represents boutique wineries, mostly in California, producing small-lot estate wines. ���The concept of Stonehaus is the same sort of thing,��� Brandel says. ���These are artisan wines: mostly all small, family-owned wineries, with outstanding wines that truly overdeliver for the money.��� A signiicant portion of the list at Stonehaus is dedicated to California, but it���s rounded out by global selections throughout Europe and the Southern Hemisphere. The result is a comprehensive, ambitious selection of over 150 wines relecting different price points and covering many varietals���although Brandel admits to weighting the list towards Rh��ne: ���Merlot and Pinot Noir have had their times of immense popularity, but I think the Rh��nes are exploding now. Californians, especially, are at the point where they���re craving different wines, and the Rh��nes are at the forefront of their interests.��� He also says they���re craving more information about wine, and that���s why he has placed an enormous emphasis on service. Good customer relations true enthusiasm for wine as well as being knowledgeable. The identity of Stonehaus is a tasting room. It���s about trying new things. The concept here is education because each wine has a story behind it. We want to convey those stories in a relaxed atmosphere.��� Stonehaus offers over 50 wines by the glass, half-glass and through tasting lights, as well as selling full bottles off the shelf. Because a majority of the selections are produced in limited quantities, Brandel expects that the wine list will continually evolve. Maybe ten percent of the wines will change every few months,��� he explains. ���For example, one of my favorites is the Hearthstone ���Pearl��� from Paso Robles. This is a blend of 60 percent Roussanne and 40 percent Viognier. It���s beautifully loral and the acidity is racy. It���s synonymous with my vision of great wine and great value. But they only produce about 160 cases, so when it���s gone, it���s gone.��� Of course, new discoveries are always an incentive for customers to return. So, too, are the programs, including winemaker presentations, begin with good training, so Food & Beverage Director Luciano Sautto insists that each Wine Steward at Stonehaus be required to taste and learn about every single bottle offered to convey their knowledge clearly and thoroughly. Brandel says. ���The people we���ve hired are here because they have unique tasting lights, and food and wine pairings. The wine list will be reprinted every month so the local customers will always have the opportunity to try new wines by the glass. Brandel says he���s looking forward to conducting his own weekend sessions, which explore speciic varietals and wine regions around the world. Artisan Wines ���I���ve been passionate about wine since 1978, when I got my irst restaurant job. And I���ve set out to learn as much about wine as I possibly can ever since then,��� says Bill Brandel, Wine Director for Stonehaus. ���I wanted every facet of this wine program to relect that passion.��� As part of his journey, Brandel worked for Southern Wine & Spirits for almost 20 years. Now, in addition to running Stonehaus��� wine program, he owns Family Wine Partners, which 72 / the tasting panel / december 2012