Passion Meets Purpose
When Sonoma County local Tim Bucher was growing up on a dairy farm off Westside Road in the heart of Russian River Valley, his fascination all of things mechanical like farm equipment and tractors was from a young age, a passion blended with an inherent love of agriculture and grape-growing. By age 17, he was selling grapes and making wine, serendipitously foreshadowing his later accomplishments in creating Trattore Farms—the stunning 40-acre wine and olive mill estate perched atop a steep hillside in Dry Creek Valley. From the winery’s tasting room terrace, guests are enveloped in sweeping vine-filled vistas spanning the entire valley, all the way up to Lake Sonoma. It’s from a foundation of business acumen garnered in the engineering/technology sector and his commitment to humanitarian work with the Grammy House and FarmAid which has allowed Bucher to fulfill a childhood dream a supporting both land and people—and doing it in one of the most picturesque locations imaginable.
Commitment to Preserving the Future
Trattore (“tractor” in Italian) Farms focuses on a singular vision, spending its time and resources on expertly achieving it. Winemaker Ryan Schmaltz, brings fresh winemaking concepts and farms Grenache, Syrah, Mourvédre, Conoise, Viognier, Marsanne, Roussanne and Picpoul offering a point of difference from other producers in the county. The vine yields are kept low to maintain the highest fruit quality, and embraces sustainable farming methods to protect the overall health and integrity of vines. They compost the grape and olive pomace back into the soils and provide habitat for beneficial insects and birds to patrol the vineyards for pests. This holistic approach in the vineyards fully aligns with Bucher’s ecological principles which are put into practice daily by powering with solar energy, recycling their water through an on-site waste water treatment plant, providing electric car charging stations and supporting local Sonoma County food purveyors through their culinary offerings. Over at the mill, an Italian, custom-designed hammer mill incorporates a traditional stone (for quality) with the modern convenience of automated technology (efficiency, power savings) allowing them to select a specific mill based on olive varietal, ripeness and desired oil style. The farm’s ‘GET YOUR BOOTS DIRTY’ vineyard, orchard and mill tour is the perfect way to see the entire sustainability program in action. You’ll start with a splash of wine, then hop aboard a Kawasaki mule to explore the property and learn about the wine and olive-making process. The tour finishes in the cellar with a full wine and olive oil tasting. [By appointment | 90 minutes | $70, $40/club members].
Daily and Seasonal Wine, Oil and Food Experiences
Reservations are required through their website,
www. trattorefarms.com, you can email at firstname.lastname@example.org or call (707)431-7200.
Outdoor Seated Terrace Tastings
Take in spectacular views of Dry Creek Valley as you enjoy a seated wine and food tasting on our terrace - you may just think you’re in Tuscany! Guests will enjoy a flight of four current release wines from our Estate/Reserve menus, three olive oils and our local Sonoma cheese and charcuterie board. For group tastings larger than 8 guests, please contact us.
$50 for Non-Club Members and $40 for Club Members, reservations required.
Simply Sonoma Charcuterie And Cheese Plate
Daily | 11am-5 pm
*Sourced and handpicked from local artisanal purveyors, with recommended wine pairings you can purchase by the glass, these boards amply serve two people and provide a wonderful taste experience of Sonoma County.
$30, $25/Club Members
Wood Fired Pizza Sundays
Sundays | April – October | 11am to 3pm
*Wood fired pizzas, like the Trattore Classico:
Red sauce, Mozzarella cheese, fresh basil, Tavola Toscana Extra Virgin Olive Oil, or the The Goat: No sauce, goat cheese, Anjou pear, Italian herbs and Trattore Farms
Meyer Lemon Olive Oil.
All pizzas made with their own dough & extra virgin olive oils, topped with locally sourced ingredients.
Served Monday to Saturday year round
and Sundays from November to March