I've been here twice and had a great experience both times. The tasting room is in Bacchus Landing, a great shared space with other wineries. There is even a small market. Gregg, the founder of 13th and Third, is a great story teller and his wines are all good. Both times I left with 6 bottles, 2 each of what was poured.
Jason F.
Wine with a New York state of mind being served in the heart of California's Wine Country, 13th and Third Wines represents what is possible when a couple shares their passion for wine with each other and a knowledgeable group of local wine lovers. Located in Bacchus Landing, which is a new curated collective of world-class wineries all under one roof, west of downtown Healdsburg, 13th and Third is just one of six wineries located in this new wine tasting facility, and one of three that make up The Co-op, which consists of three wine tasting rooms all located under one roof. I had previously gotten the chance to visit Bacchus Landing for a special event earlier this year as we got to sample a number of wines from the wine tasting rooms that had recently opened for business. One of the more memorable ones was that of 13th and Third, as owner Gregg Rothberg shared his heartwarming story of he and his wife Julie met each other for the first time on the corner of 13th Street and 3rd Avenue in New York City as they would eventually explore their mutual passion for all things wine, especially when visiting California's wine country. Eventually they moved out west full time to turn their dream of making the kinds of wine they loved to drink at home and bringing them to the masses into that of a reality thanks to their new tasting room in Healdsburg. Now they specialize in small batches of Rhône styles wines sourced from organic and sustainably farmed vineyards in Paso Robles in Southern California. What made us return for a second visit so soon after the first, was first the wines we sampled on our initial visit were really good and memorable, and second they were offering a unique wine pairing experience in which they offered up a tasting of five of their limited production wines each paired with a sumptuous bite that would bring out the flavors of each of their wines. At 55 dollars the tasting was a little on the pricier side, but well worth it once we saw the tastings they were offering and we remembered how distinctive their wines were the last time we sampled them. Reservations were super easy to make and once we arrived Gregg was ready to greet us with first wine which was intended to be a "surprise" and it was a glass of Pierre Gimonnet Premier Cru Blanc de Blancs Brut, which was a special pour outside of the four wines he harvests and produces at 13th and Third. This was paired with a potato chip topped with caviar which helped to bring out the brilliancy of every of this lovely French champagne. As we sat down on their comfy blue chairs and a full tasting plate set between us, we were ready to continue our tasting with their 2020 Rosé which is 100% Grenache and Gregg informed us it is made for red wine drinkers as was fruit forward fuller body Rosé. When paired with a waffle cracker topped with a dollop of Boucheron goat cheese, I was in wine pairing heaven. For our third pairing we tried their 2019 Lily, which is a white wine blend of Grenache Blanc, Viognier, Roussanne and Picpoul, named in memory of Gregg's grandmother. This wine was delightfully paired with a wedge of Mt. Tam Cowgirl Creamery Brie Cheese topped with apricot jam served on a cracker from Rustic Bakery. For our fourth and fifth pours, we were treated to two different years of their NMR wine, which is a red blend wine of Grenache, Syrah and Mourvèdre and named after Gregg's dad Norman Martin Rothberg. The reason we were sampling two vintages in two different years was because the 2017 harvest was a hotter year and therefore affected the overall blend. The 2018 NMR was paired with a wedge of Manchego cheese, green olives and marcona almonds. Here the saltiness of our pairing worked really well with this wine, while the 2017 NMR was paired with a sliver of duck liver mousse topped with blackberry sliced in two served on a slice of crostini bread. The 2017 NMR was more fruit forward as our pairing brought out the flavors of the blackberry we sampled. Gregg was so proud of this wine and how it evolved, he was nice enough to pou
Patricia S.
Is there anything better than a flight of delicious wine? Why yes there is. How about a flight with bites? Indeed, as these 2 go together like Hansel & Gretel, Chip & Dale, Frick & Frack, kimchi & rice, peanut butter & jelly.....you get the picture. After sampling 2 wines back in September I knew I had to come back to 13th & Third after Gregg Rothberg, the owner of this fine winery, mentioned they did food & wine pairing (or as I like to call it flights & bites!). There is a collective tasting room shared by 3 wineries, which 13th & Third is one of those wineries. So armed with the flights & bite information, I went onto the 13th & Third website & made reservations to return on November 14, 2021 for their Empire State Experience. This was at a very reasonable $55 per person. What I appreciated was receiving a text message from Gregg the morning of my reservation saying that he was looking forward to hosting us and then asking if there was anyone with food allergies or dietary restrictions, along with a reminder of their address. Very thoughtful & considerate. There was a lovely table set up for us by the window with extremely comfy chairs. You know the kind, big, high back, pillow for your lower back, the kind you can fall asleep in because they're so comfy. This is where we had our first of five tastes & pairing that went so well together, I mean you can't go wrong with real champagne paired with caviar served on top of a plain potato chip to start off the pairing. Talk about elegance! Our second taste was a 2020 Rosé made from 100% Grenache. This was a fuller body Rosé that paired excellently with the Bucheron Goat Cheese on a waffle cracker with an edible flower. The unique flavor of goat cheese with the perfect Rosé blends so well together (not all Rosés are created equally nor do they all taste the same). Not to be outdone was the lovely and one of my favorites, the 2019 Lily, which is a white blend of 39% Grenache Blanc, 34% Viognier, 17% Roussanne and 10% Picpoul. This wonderful wine was paired with Mt. Tam Brie (one of my favorite cheeses next to Havarti, Manchego (oh this one is coming up later in our tasting) and Gruyere), topped with apricot jam on a Rustic Bakery cracker. The mildness of this Brie went so well with the smooth and refreshing taste of Lily. Our fourth pairing was a 2018 NMR, which is made up of 50% Grenache, 26% Syrah and 24% Mourvèdre, and it had a fruity bouquet & was very soft in its taste. This wine went perfectly with 3 different bites; green olives, Marcona almonds and Manchego cheese. I love Manchego cheese & Marcona almonds but have never been a fan of green olives but all 3 of these went so well with the 2018 NMR. The slight saltiness of the Manchego cheese as well as the bitter taste with the slight saltiness of the green olive just went so well with this red blend, as well as the Marcona almonds (but then again Marcona almonds, in my opinion, goes with almost everything but can also stand alone on its on). I was really impressed! And our last tasting/pairing was something that really surprised me. Gregg paired a wonderful 2017 NMR, which is a blend of 51% Grenache, 26% Syrah and 23% Mourvèdre, with a duck liver pâté topped with a blackberry on a thinly sliced baguette. I am not a fan of any type of liver whatsoever and let me just say I was pleasantly surprised at first how mild the duck liver pâté tasted which I think the baguette helped tame the taste, and then how it was all brought together with the blackberry and the 2017 NMR! The 2017 NMR was more fruit forward than the 2018 and the blackberry on top of the duck liver pâté definitely brought out the blackberry notes in the wine. This food and wine pairing was Heavenly and well worth the price of admission. Whether you're looking to just do a flight of wine tasting or a food and wine pairing, I would highly suggest you contact Gregg and do some tasting, do a pairing, learn about the wines, how the winery came to fruition and how Gregg and his wife met
I've been here twice and had a great experience both times. The tasting room is in Bacchus Landing, a great shared space with other wineries. There is even a small market. Gregg, the founder of 13th and Third, is a great story teller and his wines are all good. Both times I left with 6 bottles, 2 each of what was poured.
Wine with a New York state of mind being served in the heart of California's Wine Country, 13th and Third Wines represents what is possible when a couple shares their passion for wine with each other and a knowledgeable group of local wine lovers. Located in Bacchus Landing, which is a new curated collective of world-class wineries all under one roof, west of downtown Healdsburg, 13th and Third is just one of six wineries located in this new wine tasting facility, and one of three that make up The Co-op, which consists of three wine tasting rooms all located under one roof. I had previously gotten the chance to visit Bacchus Landing for a special event earlier this year as we got to sample a number of wines from the wine tasting rooms that had recently opened for business. One of the more memorable ones was that of 13th and Third, as owner Gregg Rothberg shared his heartwarming story of he and his wife Julie met each other for the first time on the corner of 13th Street and 3rd Avenue in New York City as they would eventually explore their mutual passion for all things wine, especially when visiting California's wine country. Eventually they moved out west full time to turn their dream of making the kinds of wine they loved to drink at home and bringing them to the masses into that of a reality thanks to their new tasting room in Healdsburg. Now they specialize in small batches of Rhône styles wines sourced from organic and sustainably farmed vineyards in Paso Robles in Southern California. What made us return for a second visit so soon after the first, was first the wines we sampled on our initial visit were really good and memorable, and second they were offering a unique wine pairing experience in which they offered up a tasting of five of their limited production wines each paired with a sumptuous bite that would bring out the flavors of each of their wines. At 55 dollars the tasting was a little on the pricier side, but well worth it once we saw the tastings they were offering and we remembered how distinctive their wines were the last time we sampled them. Reservations were super easy to make and once we arrived Gregg was ready to greet us with first wine which was intended to be a "surprise" and it was a glass of Pierre Gimonnet Premier Cru Blanc de Blancs Brut, which was a special pour outside of the four wines he harvests and produces at 13th and Third. This was paired with a potato chip topped with caviar which helped to bring out the brilliancy of every of this lovely French champagne. As we sat down on their comfy blue chairs and a full tasting plate set between us, we were ready to continue our tasting with their 2020 Rosé which is 100% Grenache and Gregg informed us it is made for red wine drinkers as was fruit forward fuller body Rosé. When paired with a waffle cracker topped with a dollop of Boucheron goat cheese, I was in wine pairing heaven. For our third pairing we tried their 2019 Lily, which is a white wine blend of Grenache Blanc, Viognier, Roussanne and Picpoul, named in memory of Gregg's grandmother. This wine was delightfully paired with a wedge of Mt. Tam Cowgirl Creamery Brie Cheese topped with apricot jam served on a cracker from Rustic Bakery. For our fourth and fifth pours, we were treated to two different years of their NMR wine, which is a red blend wine of Grenache, Syrah and Mourvèdre and named after Gregg's dad Norman Martin Rothberg. The reason we were sampling two vintages in two different years was because the 2017 harvest was a hotter year and therefore affected the overall blend. The 2018 NMR was paired with a wedge of Manchego cheese, green olives and marcona almonds. Here the saltiness of our pairing worked really well with this wine, while the 2017 NMR was paired with a sliver of duck liver mousse topped with blackberry sliced in two served on a slice of crostini bread. The 2017 NMR was more fruit forward as our pairing brought out the flavors of the blackberry we sampled. Gregg was so proud of this wine and how it evolved, he was nice enough to pou
Is there anything better than a flight of delicious wine? Why yes there is. How about a flight with bites? Indeed, as these 2 go together like Hansel & Gretel, Chip & Dale, Frick & Frack, kimchi & rice, peanut butter & jelly.....you get the picture. After sampling 2 wines back in September I knew I had to come back to 13th & Third after Gregg Rothberg, the owner of this fine winery, mentioned they did food & wine pairing (or as I like to call it flights & bites!). There is a collective tasting room shared by 3 wineries, which 13th & Third is one of those wineries. So armed with the flights & bite information, I went onto the 13th & Third website & made reservations to return on November 14, 2021 for their Empire State Experience. This was at a very reasonable $55 per person. What I appreciated was receiving a text message from Gregg the morning of my reservation saying that he was looking forward to hosting us and then asking if there was anyone with food allergies or dietary restrictions, along with a reminder of their address. Very thoughtful & considerate. There was a lovely table set up for us by the window with extremely comfy chairs. You know the kind, big, high back, pillow for your lower back, the kind you can fall asleep in because they're so comfy. This is where we had our first of five tastes & pairing that went so well together, I mean you can't go wrong with real champagne paired with caviar served on top of a plain potato chip to start off the pairing. Talk about elegance! Our second taste was a 2020 Rosé made from 100% Grenache. This was a fuller body Rosé that paired excellently with the Bucheron Goat Cheese on a waffle cracker with an edible flower. The unique flavor of goat cheese with the perfect Rosé blends so well together (not all Rosés are created equally nor do they all taste the same). Not to be outdone was the lovely and one of my favorites, the 2019 Lily, which is a white blend of 39% Grenache Blanc, 34% Viognier, 17% Roussanne and 10% Picpoul. This wonderful wine was paired with Mt. Tam Brie (one of my favorite cheeses next to Havarti, Manchego (oh this one is coming up later in our tasting) and Gruyere), topped with apricot jam on a Rustic Bakery cracker. The mildness of this Brie went so well with the smooth and refreshing taste of Lily. Our fourth pairing was a 2018 NMR, which is made up of 50% Grenache, 26% Syrah and 24% Mourvèdre, and it had a fruity bouquet & was very soft in its taste. This wine went perfectly with 3 different bites; green olives, Marcona almonds and Manchego cheese. I love Manchego cheese & Marcona almonds but have never been a fan of green olives but all 3 of these went so well with the 2018 NMR. The slight saltiness of the Manchego cheese as well as the bitter taste with the slight saltiness of the green olive just went so well with this red blend, as well as the Marcona almonds (but then again Marcona almonds, in my opinion, goes with almost everything but can also stand alone on its on). I was really impressed! And our last tasting/pairing was something that really surprised me. Gregg paired a wonderful 2017 NMR, which is a blend of 51% Grenache, 26% Syrah and 23% Mourvèdre, with a duck liver pâté topped with a blackberry on a thinly sliced baguette. I am not a fan of any type of liver whatsoever and let me just say I was pleasantly surprised at first how mild the duck liver pâté tasted which I think the baguette helped tame the taste, and then how it was all brought together with the blackberry and the 2017 NMR! The 2017 NMR was more fruit forward than the 2018 and the blackberry on top of the duck liver pâté definitely brought out the blackberry notes in the wine. This food and wine pairing was Heavenly and well worth the price of admission. Whether you're looking to just do a flight of wine tasting or a food and wine pairing, I would highly suggest you contact Gregg and do some tasting, do a pairing, learn about the wines, how the winery came to fruition and how Gregg and his wife met
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