Heirloom Lodge v6

Matt Straus October 2020
Heirloom
Lodge
Heirloom Lodge Contents October 2020
1 Mission
2 Vision
3 Founder
4 A Day in the Life
A Guests
B Apprentices
5 Facilities & Amenities
6 Wine
Heirloom Lodge Section 1 October 2020
Mission
Heirloom Lodge Mission October 2020
There has perhaps been no happier development in the history of

American gastronomy and its various associated components: agriculture,
quality of ingredients, nutrition, public eating and others, than the spread of
‘farm-to-table’ restaurants. In the last twenty years, as though a belated
response to the mid-century glut of mass-produced, processed foods, at long
last, millions of Americans have become convinced that a delicious plate of
sautéed greens, cooked with a little garlic and chile and decent olive oil, can
be a wonderful and even integral part of a dinner table. The advantages have
been too many to count, in terms of the benefits to the land, to the
atmosphere, to our bodies. At restaurants where very good ingredients are
available and the kitchen is staffed with people who know what to do with
them, lucky diners have finally become familiar with the many gifts of old-world,
ingredient-driven cuisine.
There is perhaps no clearer distillation of these benefits than the

agriturismos that dot the rural landscape in some countries around the world,
notably Spain and Italy. At these places travelers will find a comfortable but
not necessarily lavish guest room waiting for them in an inn or a bungalow
situated in the midst of expansive fields flowering or dormant, depending on
the season. In many cases these guests will be welcomed to a modest dining
room in the morning, where a country breakfast will await them; and in the
evening sit down for a dinner made mostly or exclusively from local
ingredients, perhaps completed by a selection or two from the inn’s wine
cellar. In this context, the connections between us and our food and the land
that yields it, are as strong as they can be without getting one’s hands dirty. At
some agriturismos you can get your hands dirty.
The proliferation of small farms is growing around the United States,

and there ought also to be agriturismo-style lodging facilities and professional
kitchens rising alongside some of them. In addition to being operable as
businesses and to serving communities in myriad ways—employment, the
development of a trustworthy source of high-quality local ingredients, the
provision of delicious and nutritious restaurant food—these enterprises
should serve a purpose perhaps even more important, which is a start-to-finish
education in food. People wanting to learn about sustainable and organic
agriculture, storage, cooking, menu planning and service will find perfectly
holistic circumstances by which to become intimately acquainted with great
fresh food and all of its benefits. In so doing, they will gain perspective that
will be highly consequential in making them good citizens of the 21 century.
st
Vision
Heirloom Lodge Vision October 2020
Heirloom Lodge Vision October 2020
Heirloom Lodge, located in the Berkshires in Western Massachusetts,

will be a modest American agriturismo. The property will entail three basic
components: a professionally-designed commercial kitchen and all-weather
dining room, nearby fields and greenhouses, and an inn with eleven guest
quarters, and a large community room to be used as a library, and for readings
and performances. The Lodge will be staffed by a mix of professionals and
apprentices, who may apply to live on the property for a season, and who may
choose to work in agriculture, food preparation, service, or all three. The
dining room will be supported by the wine collection of Heirloom’s founder,
Matt Straus, who has acquired more than 5,000 fine and rare bottles in his
twenty-year career as a chef, wine-buyer and restaurateur. We anticipate that
the Heirloom Lodge should be an address for learning, fantastic dining, the
arts, visits from eminent guests, and events of many earth-friendly and
sustainable kinds.
Founder
Heirloom Lodge Founder October 2020
Matthew Straus has worked in restaurants for thirty years as a

dishwasher, cook, server, sommelier and chef-owner, beginning with a two-
year stint at McDonald’s when he was fourteen. After graduating from Skidmore
College in Saratoga Springs, New York, with a degree in literature and
government, he moved to Los Angeles to pursue a career in food and wine,
working first as a server at the prestigious L.A. restaurants Campanile and
L’Orangerie. In 2003 Straus was hired as wine director of the just-opened Grace
restaurant, and the following summer, on his first trip to France, applied to
culinary school from an internet café in Lyon. Straus completed a diploma
program in European cuisine at the Pacific Institute of Culinary Arts in
Vancouver, B.C., and returned to Los Angeles, where he was named wine
director of the brand-new Wilshire restaurant in 2005. There, he managed a
wine program with more than $1M in revenue, and in 2006 was named one of
Food & Wine magazine’s ‘Sommeliers of the Year.’ In 2008 he moved to San
Francisco to pursue a dream of opening a restaurant that would combine his
dual passions of managing a kitchen dedicated to ingredient-driven, European-
inspired California cuisine, and wine cellar program, full of mature wines.
1990 McDonald’s
1998 Skidmore College
1999 Campanile
2001 L’Orangerie
2003 Grace
2004 Pacific Institute of
Culinary Arts
2005 Wilshire
2010 Heirloom Café
2016 Kitchen Work
In May 2010, Straus opened Heirloom Café to acclaim in the Mission

district in San Francisco. In July, San Francisco Chronicle restaurant critic
Michael Bauer lauded Heirloom in a glowing review: “It’s clear that there’s real
talent in the kitchen and in the wine program.” Food & Wine magazine again
named Straus one of its ‘Sommeliers of the Year’ in 2011. In 2013, the British
critic Nicholas Lander reviewed Heirloom for London’s Financial Times,
writing about the “delight of watching Matt Straus, chef turned sommelier
turned restaurateur, dashing between his open kitchen, his guests, and his
cellar downstairs.” In a subsequent article for the Times later that year, Lander
called Heirloom one of the ‘Best Restaurants of 2013,’ among a short list of
mostly Asian and European restaurants. Over the years, Heirloom has been
named one of the San Francisco Chronicle’s ‘Top 100’ restaurants in the city, and
one of Eater SF’s ‘Essential 38’ restaurants on multiple occasions. In a 2018
article for the Chronicle with the title “Heirloom is unlike anything else in San
Francisco,” the writer Esther Mobley said “an evening at Heirloom is like a
deep breath: a reminder that meals—the proper, deeply satisfying kind—are
meant to be a pause from an otherwise hurried day.”
In 2016, Straus became the founding editor of Kitchen Work magazine, a

literary journal dedicated to the publication of stories about food, wine, and
myriad gastronomic subjects. The sixth issue, the ‘Restaurant Issue,’ including
interviews with Gabrielle Hamilton and Alice Waters, was recently published
in December, 2019.
A Day in the Life

Heirloom Lodge A Day in the Life October 2020
Guests
Artists Apprentices
Community
Heirloom Lodge Section 4—A October 2020
A Day in the Life

Guests
Heirloom Lodge A Day in the Life Guests October 2020
A visit to the Heirloom Lodge over the course of two or three days
delivers the essentials of rest and rejuvenation, the things we really crave most
when we want to get away: comfortable sleep, days full of open spaces and
beautiful grounds, and delicious and nourishing meals. If guests so desire they
may arrange for limited participation in aspects of growing and/or kitchen
work, but mostly they will be welcome to stay in a guest room on the
premises, to walk the grounds at their leisure, to be served a lavish meal at the
beginning and end of each day.
Breakfast will be comprised of fresh juice, coffee, fresh pastries and

bread, jams from local fruit, local cheese, yogurt and eggs, hot cereals from
local grains.
In the late morning and afternoon guests will be encouraged to take a

picnic lunch and head for a hike on a nearby trail, or take a day trip to the
Berkshires, the Capital region, or even Vermont or New York City.
In the evening guests may take seats in the dining room for a rustic
supper made from the gifts of the property and the local area. They may also
partake in a treasure or two from the wine cellar.
Heirloom Lodge Section 4—B October 2020
A Day in the Life

Apprentices
Heirloom Lodge A Day in the Life Apprentices October 2020
The Heirloom Lodge is primarily dedicated to many kinds of learning,

and apprentices will learn the most over the course of the growing season. One
or two apprentices will be invited to join the team at the Lodge each season.
They’ll each have bedrooms and bathroom facilities on the property, enjoy
family breakfast and dinner every day, and earn a stipend. They’ll know that
they’re there to work, and they will have ample opportunities.
After waking up on the farm and splashing some water on her face, a
Lodge apprentice might head to the kitchen for a cup of coffee and some
fresh-baked bread and local apple butter. She might be wearing work boots
and about to be headed out to the greenhouse to check on the tomato plants
and to start transplanting them into the field. Then again, she might already
be in her whites and ready to start making a batch of long-cooked broccoli for
the kitchen team to serve in the restaurant that night. Further still, there’s a
chance she might be involved in planning for a special event, or helping in the
wine cellar.
Lunchtime will bring a break for a couple of hours, time for a sandwich
and a walk in the woods, or a relaxing time with a good book on the patio.
More work in the field will follow in the afternoon, or preparation for dinner
in the kitchen, and for those interested in dining room service, silverware and
glassware will need to be polished as we get ready for guests.
Lodge apprentices will gain soup-to-nuts perspectives about the full

cycle of food: 1) growing great produce, 2) harvesting, storing, preparing and
preserving great fruits and vegetables and cooking them with other local
foods, and 3) the nuances of serving delicious food and wine. We will ask only
that apprentices are interested in more than one aspect of operations at the
Lodge, will maintain a rigorous selection process, and will hope to provide
experiences that they will fondly remember for the rest of their lives.
Facilities & Amenities

Heirloom Lodge Facilities & Amenities October 2020
In addition to the guest rooms, each of them with fine linens, radiant
heat and private bathrooms, the Heirloom Lodge is designed with a just a few
key amenities in mind. In the Lodge itself, guests will be able to relax indoors,
or on the porch, while relaxing in front of the fire, reading a book or getting
some work done. Iced tea will be available all day in the summer, as hot tea
will be in the colder months.
The lone remaining ‘luxury’ on the property is a heated, two-lane lap

pool, for a workout or a quick dip any time of day or evening.
Wine
Heirloom Lodge Wine October 2020
Germany 2007 Vouvray Demi-Sec 110 Côte de Beaune

Imported White 2011 Riesling Spatlese ‘Graacher Domprobst,’ Willi Schaefer 110
2007 Vouvray Sec 110
2010 Vouvray Sec 130 Henri Prudhon
2008 Scheurebe Spatlese ‘Haardt Mandelring,’ Muller-Catoir 130 2009 Vouvray Moelleux 130 2017 Puligny-Montrachet ‘Enseignieres’ 85
2004 Riesling Spatlese ‘Gimmeldinger Mandelgarten,’ 145 2005 Vouvray Demi-Sec 140 2016 Puligny-Montrachet ‘Enseignieres’ 100
2005 Vouvray Sec 150 2014 Puligny-Montrachet ‘Enseignieres’ 115
Donnhoff
2001 Vouvray Sec 185 2014 Saint-Aubin 1er Cru ‘En Remilly’ 130
2009 Riesling Kabinett ‘Oberhauser Leistenberg’ 70
2002 Vouvray Demi-Sec 185 2014 Saint-Aubin 1er Cru ‘Les Murgers des Dents de Chien’ 150
2009 Riesling Spatlese ‘Oberhauser Brucke’ 110
2014 Puligny-Montrachet 1er Cru ‘La Garenne’ 175
2006 Riesling Spatlese ‘Oberhauser Brucke’ 130
2009 Riesling Auslese ‘Oberhauser Brucke’ 375ml 130 Jura Bernard Moreau
2004 Riesling Beerenauslese ‘Oberhauser Brucke’ 375ml 155 2010 Chassagne-Montrachet 1er Cru ‘Grands Ruchottes’ 175
2008 Savagnin ‘Prestige,’ Ganevat 150
2001 Riesling Beerenauslese ‘Neiderhauser Hermansohlle’ 375ml 180 2008 Chassagne-Montrachet 1er Cru ‘Grands Ruchottes’ 215
Dorbon
Keller Bitouzet-Prieur
2014 Arbois ‘Cuvee des Moyne’ 60
2015 Riesling ‘Von der Fels’ 80 2016 Bourgogne Blanc 70
2010 Savagnin 110
2015 Riesling Grosses Gewachs ‘Kirchspiel’ 195 2016 Meursault 1er Cru ‘Charmes’ 130
2015 Riesling Grosses Gewachs ‘Hubacker’ 195 Montbourgeau 2014 Meursault 1er Cru ‘Charmes’ 155
2008 Riesling Grosses Gewachs ‘Hubacker’ 260 2014 Savagnin ‘l’Etoile,’ 90 2010 Meursault 1er Cru ‘Perrieres’ 240
2014 Riesling Grosses Gewachs ‘Abtserde’ 375 2004 l’Etoile Vin Jaune 130 1995 Meursault 1er Cru ‘Perrieres’ 295
2009 Riesling Grosses Gewachs ‘Abtserde’ 500 2005 l’Etoile Vin Jaune 150
Jean-Marc Pillot
Puffeney 2015 Chassagne-Montrachet 1er Cru ‘Caillerets’ 130
Alsace 2013 Chardonnay 90 2014 Chassagne-Montrachet 1er Cru ‘Vergers’ 150
2012 Savagnin 100 2012 Chassagne-Montrachet 1er Cru ‘Clos St. Marc’ 195
Trimbach
2007 Savagnin 115 2010 Chassagne-Montrachet 1er Cru ‘Clos St. Marc’ 245
2007 Riesing ‘Cuvée Frederic Emile’ 100
2005 Savagnin 155 2010 Chevalier-Montrachet Grand Cru 450
2010 Riesling ‘Cuvée Frederic Emile’ 120
2003 Arbois Vin Jaune 185 2008 Chevalier-Montrachet Grand Cru 550
2008 Riesling ‘Cuvée Frederic Emile’ 140
2002 Arbois Vin Jaune 245
2002 Riesling ‘Cuvée Frederic Emile’ 150 Jacques Carillon
2001 Riesling ‘Cuvée Frederic Emile’ 175 2014 Puligny-Montrachet 160
2007 Riesling ‘Clos St. Hune’ 245 Chablis 2016 Chassagne-Montrachet 1er Cru ‘Macherelles’ 175
2008 Riesling ‘Clos St. Hune’ 425 2013 Chassagne-Montrachet 1er Cru ‘Macherelles’ 195
2010 Chablis 1er Cru ‘Montee de Tonnerre,’ Raveneau 375 2012 Puligny-Montrachet 1er Cru ‘Champs Canet’ 210
Champagne
William Fevre 2015 Puligny-Montrachet 1er Cru ‘Referts’ 220
2010 Champagne ‘Blanc de Noirs,’ Roger Coulon 120
2014 Chablis Grand Cru ‘Bougros’ 140 2012 Puligny-Montrachet 1er Cru ‘Perrieres’ 230
2012 Champagne ‘Blanc de Noirs,’ Roger Coulon 135
2010 Chablis Grand Cru ‘Preuses’ 175 2010 Puligny-Montrachet 1er Cru ‘Perrieres’ 275
2008 Champagne ‘Blanc de Noirs,’ Andre Clouet 150
2010 Chablis Grand Cru ‘Clos’ 1.5L 395 2009 Puligny-Montrachet 1er Cru ‘Referts’ 295
2012 Champagne ‘Blanc de Blancs,’ Delamotte 160
2011 Bienvenue-Batard-Montrachet Grand Cru 475
2008 Champagne ‘Special Club,’ Gaston-Chiquet 175 Vincent Dauvissat
2013 Champagne ‘Blanc de Noirs—Maillons,’ Ulysse Colin 195 2014 Chablis 120 Bonneau du Martray
2008 Champagne ‘Blanc de Blancs—Fleuron,’ Gimmonet 1.5L 350 2013 Chablis 1er Cru ‘Vaillons’ 155 2014 Corton-Charlemagne Grand Cru 250
2010 Chablis 1er Cru ‘Vaillons’ 180 2008 Corton-Charlemagne Grand Cru 325
Loire Valley 2008 Chablis 1er Cru ‘Forest’ 195 Remi Rollin
2012 Chablis Grand Cru ‘Preuses’ 240 2013 Pernand-Vergelesses 1er Cru ‘Sous Fretilles’ 130
2010 Muscadet ‘Clos des Briords,’ Domaine de la Pépière 75 2010 Chablis Grand Cru ‘Clos’ 350 2014 Pernand-Vergelesses 1er Cru ‘Sous Fretilles’ 150
2014 Sancerre ‘Le Chene,’ Luicen Crochet 1.5L 170 2008 Chablis Grand Cru ‘Clos’ 425 2015 Corton-Charlemagne Grand Cru 195
2014 Pouilly-Fumé ‘Silex,’ Dagueneau 195
2011 Corton-Charlemagne Grand Cru 240
Foreau Rhone 2012 Corton-Charlemagne Grand Cru 285
2015 Vouvray Sec 70 2010 Corton-Charlemagne Grand Cru 350
2014 Vouvray Sec 80 Jean-Louis Chave
2016 Vouvray Sec 85 2004 Hermitage Blanc 325
2015 Vouvray Demi-Sec 90 2008 Hermitage Blanc 395
Santa Barbara County

Domestic White 2012 Chardonnay ‘Sanford and Benedict,’ Tyler 1.5L 200
Qupé
2011 Marsanne 65
2009 Marsanne 75
2007 Marsanne 85
2011 Roussanne ‘Bien Nacido Hillside Estate’ 95
2005 Marsanne 95
2012 Chardonnay ‘Block 11’ 95
1998 Roussanne ‘Alban’ 110
2001 Marsanne 110
2007 Roussanne ‘Bien Nacido Hillside Estate’ 125
2001 Roussanne ‘Alban’ 145
2002 Roussanne ‘Bien Nacido Hillside Estate’ 1.5L 275
Sonoma
Hanzell
1999 Chardonnay 160
1988 Chardonnay 185
Bordeaux—Pauillac Côte de Beaune Regis Forey

Imported Red 2006 Chateau Pontet Canet 175 2014 Volnay 1er Cru ‘Mitans,’ Lafarge 145
2016 Bourgogne Rouge 65
2015 Morey St. Denis 100
2005 Chateau Clerc Milon 185 2014 Vosne-Romanée 115
1 2005 Chateau Grand Puy Lacoste 195
2000 Chateau Pontet Canet 225
Meix Foulot
2010 Mercurey 1er Cru ‘Les Veleys’ 1.5L 180
2015 Mercurey 1er Cru ‘Les Veleys’ 70
2012 Vosne-Romanée 1er Cru ‘Les Petits Monts’ 185
2013 Echezeaux Grand Cru 240
1996 Chateau Pichon-Lalande 295 2008 Clos Vougeot Grand Cru 295
1989 Chateau Lynch-Bages 325 Remi Rollin 2012 Vosne-Romanée 1er Cru ‘Gaudichots’ 375
1996 Grand-Puy-Lacoste 1.5L 450 2017 Pernand-Vergelesses 65
Hubert & Laurent Lignier
2013 Pernand-Vergelesses 1er Cru ‘Les Vergelesses’ 90
2016 Bourgogne Rouge ‘Grands Chaliots’ 85
Bordeaux—St. Julien 2010 Pernand-Vergelesses 1er Cru ‘Ile de Vergelesses’ 160
2015 Gevrey-Chambertin 120
2008 Pernand-Vergelesses 1er Cru ‘Ile de Vergelesses’ 1.5L 225
2014 Morey St. Denis 1er Cru ‘La Riotte’ 155
2012 Chateau Jaugaret 195
Edmond Cornu
2001 Chateau Leoville-las-Cases 240 Armand Rousseau
2016 Ladoix ‘Vieilles Vignes’ 70
2010 Chateau Jaugaret 275 2008 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 475
2013 Ladoix 1er Cru ‘La Corvée’ 100
2009 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 575
2005 Ladoix 1er Cru ‘La Corvée’ 185
Bordeaux—Graves 2005 Aloxe-Corton 1er Cru ‘Valozières’ 215
2010 Corton Grand Cru ‘Bressandes’ 275
2005 Chateau Smith-Haut-Lafitte 150
Ghislaine Barthod
2001 Chateau La Mission Haut Brion 395 Bitouzet-Prieur
2015 Bourgogne ‘Les Bons Batons’ 85
1998 Chateau Haut Brion 450 2016 Volnay 65
2010 Bourgogne ‘Le Bons Batons’ 115
1995 Chateau Haut Brion 475 2010 Volnay 1er Cru ‘Taillepieds’ 215
2012 Chambolle-Musigny 155
2002 Volnay 1er Cru ‘Clos des Chenes’ 245
2010 Chambolle-Musigny 1er Cru ‘Beaux Bruns’ 185
1999 Volnay 1er Cru ‘Clos des Chenes’ 1.5L 420
Bordeaux—Margaux 2011 Chambolle-Musigny 1er Cru ‘Charmes’ 215
2006 Chambolle-Musigny 1er Cru ‘Baudes’ 255
1998 Chateau Margaux 425 Jura 2009 Chambolle-Musigny 1er Cru ‘Cras’ 285
1989 Chateau Margaux 495 2002 Chambolle-Musigny 1er Cru ‘Veroilles’ 325
2015 Trousseau ‘Les Grands Vergers,’ Gahier 90
2013 Pinot Noir, Puffeney 100 Jean-Marie Fourrier
Bordeaux—St. Estephe 2014 Trousseau ‘Berangères,’ Puffeney 130 2009 Gevrey-Chambertin 185
1995 Chateau Calon-Segur 225 2013 Chambolle-Musigny 1er Cru ‘Gruenchers’ 230
2001 Chateau Cos D’Estournel 240 2012 Gevrey-Chambertin 1er Cru ‘Combe aux Moines’ 245
Côte de Nuits 2011 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 325
1996 Chateau Cos D’Estournel 275
1989 Chateau Calon-Segur 275 2010 Nuits St. George 1er Cru ‘Boudots,’ Jadot 165 2008 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 425
2000 Chateau Montrose 275 2009 Nuits St. George 1er Cru ‘Vaucrains,’ Gouges 180 2011 Griotte-Chambertin Grand Cru 475
2010 Echezeaux Grand Cru ‘Vieilles Vignes,’ Mongeard-Mugneret 350 2005 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 550
2002 Gevrey-Chambertin 1er Cru ‘Clos St. Jacques’ 1.5L 1200
Bordeaux—Right Bank Robert Chevillon
2010 Nuits St. George 145
2015 Chateau Le Puy ‘Emilien’ 80
2010 Nuits St. George 1er Cru ‘Roncières’ 185
2008 Nuits St. George 1er Cru ‘Vaucrains’ 215
Bordeaux—St. Emilion 2005 Nuits St. George 1er Cru ‘Vaucrains’ 250
2016 Chateau Haut-Segotttes 72 Jèrome Chezeaux

2001 Chateau Angelus 375 2017 Bourgogne Rouge 55
2014 Vosne-Romanée 100
2013 Nuits St. George 1er Cru ‘Rue de Chaux’ 120
Beaujolais 2012 Nuits St. George 1er Cru ‘Boudots’ 145
2014 Morgon ‘Cote de Py,’ Foillard 85 2010 Nuits St. George 1er Cru ‘Pruliers’ 175
2016 Morgon ‘3.14,’ Foillard 130 2010 Vosne-Romanée 1er Cru ‘Chaumes’ 210
2012 Clos Vougeot Grand Cru 225
2012 Vosne-Romanée 1er Cru ‘Suchots’ 255
Northern Rhone Rayas Fratelli Brovia

Imported Red 2016 Cote-Rotie, Gerard 100
2006 Châteauneuf-du-Pape ‘Reserve’ 750
2006 Côtes-du-Rhône ‘Fonsalette—Cuvée Syrah’ 250
2010 Barolo 115
2010 Barolo ‘Garblet Sue’ 155
2016 Hermitage ‘La Pierelle,’ Lynch-Barruol 155 2009 Barolo ‘Ca’ Mia’ 180
2 2006 Cornas ‘La Geynale,’ Robert Michel 240
2005 Cornas ‘Terre Brulée,’ Lionnet 1.5L 260
Vieux Telegraphe
2005 Châteauneuf-du-Pape, 140
1989 Châteauneuf-du-Pape, Vieux Telegraphe 1.5L 575
2006 Barolo ‘Ca’ Mia’ 215
2008 Barolo ‘Rocche’ 250
2011 Cornas, Clape 1.5L 320 2004 Barolo ‘Villero’ 275
1996 Barolo ‘Ca’ Mia’ 350
Pierre Gonon
2017 St. Joseph 150
Provence 2001 Barolo ‘Ca’ Mia’ 1.5L 600
2012 St. Joseph 175 2014 Palette, Château Simone 90 Rovellotti
2010 St. Joseph 200 2013 Ghemme Riserva ‘Costa del Salmino’ 115
Château Pradeaux 2008 Ghemme Riserva ‘Costa del Salmino’ 1.5L 250
Bernard Levet 2010 Bandol ‘Longue Garde’ 150
2016 Cote-Rotie 95 1995 Bandol ‘Longue Garde’ 225 Luigi Ferrando
2015 Cote-Rotie ‘Journaries’ 115 2018 Canavese Rosso ‘La Torrazza’ 60
2013 Cote-Rotie ‘Journaries’ 125 2015 Carema ‘Etichetta Bianca’ 90
2010 Cote-Rotie ‘Journaries’ 175 Rioja 2009 Carema ‘Etichetta Bianca’ 125
2010 Cote-Rotie ‘Chavaroche’ 195 Lopez de Heredia 2006 Carema ‘Etichetta Bianca’ 145
2004 Rioja Reserva ‘Tondonia’ 1.5L 180 2004 Carema ‘Etichetta Bianca’ 165
Jean-Paul Jamet
1994 Rioja Gran Reserva ‘Bosconia’ 245 2011 Carema ‘Etichetta Nera’ 195
2015 Cote-Rotie 175
1995 Rioja Gran Reserva ‘Bosconia’ 275 2007 Carema ‘Etichetta Nera’ 225
2011 Cote-Rotie 195
2007 Carema ‘Etichetta Bianca’ 1.5L 240
2009 Cote-Rotie 240
2004 Carema ‘Etichetta Nera’ 285
Guillaume Gilles Tuscany 2001 Carema ‘Etichetta Nera’ 350
2015 Cornas 135 2016 Chianti Classico ‘Campitello,’ Monteraponi 100
2009 Cornas 170 2011 ‘La Trame,’ Podere le Boncie 1.5L 225
2013 Côtes du Rhône ‘Les Peyrouses’ 1.5L 200
Montevertine
Thierry Allemand 2017 ‘Pian del Ciampolo’ 65
2015 Cornas ‘Chaillot’ 275 2013 Montevertine 115
2007 Cornas ‘Chaillot’ 340 2016 ‘Pian del Ciampolo’ 1.5L 160
2010 Cornas ‘Chaillot’ 395 2014 Le Pergole Torte 260
2005 Cornas ‘Chaillot’ 450 2009 Montevertine 1.5L 275
2010 Cornas ‘Reynard’ 495 2006 Le Pergole Torte 360
Jean-Louis Chave La Torre
2015 St. Joseph 110 2017 Rosso di Montalcino 60
2014 St. Joseph 125 2013 Brunello di Montalcino 120
2015 St. Joseph ‘Clos Florentin’ 140 2009 Brunello di Montalcino 140
2010 St. Joseph 175 2016 Rosso di Montalcino 1.5L 170
2005 St. Joseph 215 2012 Brunello di Montalcino ‘Riserva’ 175
2015 Hermitage 295 2006 Brunello di Montalcino ‘Riserva’ 1.5L 375
2008 Hermitage 350
2010 Hermitage 425
2005 Hermitage 475 Piedmont
1999 Hermitage 550 2010 Gattinara ‘Osso San Grato,’ Antoniolo 125
Augusto Cappellano
Southern Rhone 2012 Barolo ‘Rupestris’ 225
2010 Châteauneuf-du-Pape ‘Classique,’ Monpertuis 115 2008 Barolo ‘Rupestris’ 275
2001 Châteauneuf-du-Pape ‘Celestins,’ Bonneau 495 2010 Barolo ‘Rupestris’ 350
Napa Sierra Foothills

Domestic Red 2001 Cabernet Sauvignon, Dunn 140 Clos Saron
2010 Pinot Noir ‘Home’ 140
Havens
1996 Cabernet Sauvignon ‘Renaissance’ 1.5L 275
2001 Merlot ‘Reserve’ 115
2001 ‘Bourriquote’ 130
Togni
2004 Cabernet Sauvignon 195
Cathy Corison
Santa Barbara
2013 Pinot Noir ‘Bien Nacido,’ Tyler 100
Qupé
2011 Syrah ‘Bien Nacido’ 70
2002 ‘Los Olivos Cuvée’ 85
2012 Syrah ‘Bien Nacido Hillside Estate’ 95
1994 ‘Los Olivos Cuvée’ 95
2008 Syrah ‘Bien Nacido Hillside Estate—X Block’ 160
2001 Syrah ‘Bien Nacido Hillside Estate’ 1.5L 260
2001 Syrah ‘Bien Nacido Hillside Estate—X Block’ 1.5L 350
Sonoma
Hanzell Vineyards
2001 Pinot Noir 195
1993 Pinot Noir 265
1994 Pinot Noir 295
1995 Pinot Noir 350
1988 Pinot Noir 425
1998 Pinot Noir 450
1987 Pinot Noir 475
1986 Pinot Noir 525
1985 Pinot Noir 550
1981 Pinot Noir 625
1979 Pinot Noir 750
1974 Pinot Noir 850
1971 Pinot Noir 950
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Matt Straus October 2020

There has perhaps been no happier development in the history of

There is perhaps no clearer distillation of these benefits than the

The proliferation of small farms is growing around the United States,

Heirloom Lodge, located in the Berkshires in Western Massachusetts,

Matthew Straus has worked in restaurants for thirty years as a

In May 2010, Straus opened Heirloom Café to acclaim in the Mission

In 2016, Straus became the founding editor of Kitchen Work magazine, a

A Day in the Life

A Day in the Life

Breakfast will be comprised of fresh juice, coffee, fresh pastries and

In the late morning and afternoon guests will be encouraged to take a

A Day in the Life

The Heirloom Lodge is primarily dedicated to many kinds of learning,

Lodge apprentices will gain soup-to-nuts perspectives about the full

Facilities & Amenities

The lone remaining ‘luxury’ on the property is a heated, two-lane lap

Germany 2007 Vouvray Demi-Sec 110 Côte de Beaune

Santa Barbara County

Bordeaux—Pauillac Côte de Beaune Regis Forey

2016 Chateau Haut-Segotttes 72 Jèrome Chezeaux

Northern Rhone Rayas Fratelli Brovia

Napa Sierra Foothills

You might also like