McFadden Garlic
Grown to Help Sustain this Family Farm and Vineyard Year-Round
by Fontaine McFadden
Fifty years is a long time for experimentation. But in the northwest corner of Potter Valley, my dad, Guinness McFadden, has been doing just that. In 1969, he enrolled in Stanford Business School but quickly decided against a future of pin-striped suits and city offices, and instead opted for life in the country, where he would plant a vineyard. He found the ideal location when he arrived in Potter Valley in 1970. The only problem was that everyone said it was too cold to grow grapes commercially. But if you know Guinness, you’ll know that he is a man of his own mind. Not one to be dissuaded by silly warnings and cautionary tales of defeat, he paves his own way and does things in classic Frank Sinatra form, “my way.” Undeterred by the naysayers, he went ahead and planted 23 acres of grapes, to be followed in successive years by some 140 more. And boy, are we happy that he did.
Over the years, he planted and tended to the vineyards, trying many varieties to see which made the best wines. Some of his experiments worked, while others didn’t. We learned that Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling, Gewürztraminer, Pinot Noir, and Zinfandel all thrive in Potter Valley. Cabernet, on the other hand, is better left to Napa County.
Soon after planting the first vines, it became evident that attracting workers might be a problem. Potter Valley is miles north of Napa and Sonoma counties, and therefore crops mature later. By the time the grapes were ready for harvest, many pickers had gone south for the winter. Guinness decided to develop enterprises that provided year-round work, where people could put down roots and find stability outside of migratory labor patterns. So back to the drawing board he went. Over the years, he has experimented with wild rice, dried herbs, a fresh vegetable CSA, garlic braids, bay leaf wreaths, beef, barley, wheat, grape vine wreaths, dried beans, blackberry jam, and sun-dried tomatoes, to name just a few. The result of all that testing is a curated variety of specialty items that provides year-round work for the people who call this place home.
In the late summer, between suckering and harvest, we make Garlic Braids. After harvest, we start up with Bay Leaf Wreaths, Garlands, and Swags, which keep us very busy through the New Year. In the springtime, we plant culinary herbs which we later pick, dry, and bottle. Rounding out the lineup is our wild rice and the newest addition to our family of products, dried speckled bayo beans, a nutrient-dense varietal that is as rare as it is delicious. We’ve been organic since day one and became formally certified by California Certified Organic Farmers in 1991.
To further diversify activities around the farm, and to make sure there’s always something to fix, improve, or tinker with, Guinness built a hydroelectric power plant on the Russian River in 1983, followed by the installation of 300 solar panels in 2003.
All these facets—the combination of products we make, and the way in which we go about doing it—set us apart. This is a unique and magical corner of the world in which we are grateful to live. We strive to be good stewards of the land, honest producers for our customers, and reliable employers to our team and their families. The average tenure on the farm is about 20 years. We’ve got a thriving ecosystem of flora and fauna, and we’ve built a great network of customers who buy from us year after year. So, I think you could say the experiment has succeeded. And I couldn’t be prouder to be part of the family business, carrying on these great traditions.
Our Famous Garlic Spaghetti
Legend has it that this recipe comes from my dad’s dad, Jim McFadden. It’s been a staple in our home for as long as I can remember. Every year on our birthdays, we got to choose our dinner menu, and without fail my brothers and I would always choose garlic spaghetti. Comfort food at its finest, it’s best served with a big loaf of crunchy bread that you can dredge in the bottom of the bowl to sop up all that buttery, garlicky goodness.
Serves 4-6
Ingredients
1 lb spaghetti
2 peeled, chopped heads of garlic (heads, not cloves)
½ lb butter
2 or 3 Tbsp dried parsley
Lots of Parmesan cheese, granulated not shredded
Salt and pepper
Instructions
While the pasta’s cooking, melt the butter and mix in the chopped garlic and dried parsley, but do not let it boil. When the pasta is done (8 minutes or so), strain through a colander, then add to a serving bowl. Immediately douse the pasta with the parmesan cheese and mix thoroughly. Pour the garlic and butter sauce over the pasta and garnish with a little more parsley. Season with salt and pepper to taste.
Order wine, garlic, herbs, and other McFadden products on their website, bluequail.com. You can also visit their tasting room at 13275 South Highway 101, No 5, Hopland | (707) 744-8463
Fontaine McFadden grew up on the farm in Potter Valley. She was away for fifteen years before making her way back home with her husband, Brian, to work for the family business. When she’s not working on marketing, branding, or operations at the farm, you can find her playing with their brand new son, Declan, or enjoying a glass of wine with friends and family.
