13th Third Wines - Healdsburg

During our visit, we were impressed by the variety of wines offered and decided to indulge in a tasting experience. For $55, we were treated to five limited production wines paired with delicious bites that complemented the flavors of each wine. From a glass of Pierre Gimonnet Premier Cru Blanc de Blancs Brut paired with caviar-topped potato chips to a 2019 Lily white wine blend paired with Mt. Tam Cowgirl Creamery Brie Cheese, each pairing was unique and delightful. The highlight of the tasting was the NMR red blend named after Gregg's father, Norman Martin Rothberg. We sampled two vintages, each paired with different cheeses and accompaniments, allowing us to appreciate how the blend evolved over time. The 2018 NMR paired perfectly with Manchego cheese, olives, and almonds, while the 2017 NMR was complemented by duck liver mousse and blackberry on crostini. Gregg's passion for wine and dedication to creating exceptional blends shines through in each pour. The cozy atmosphere and welcoming hospitality made our visit truly memorable. With a focus on quality and attention to detail, 13th and Third Wines is a must-visit for wine enthusiasts looking for a unique tasting experience in California's Wine Country. Make sure to make a reservation in advance to enjoy this one-of-a-kind wine journey!

I have visited this restaurant twice and had a wonderful experience both times. The tasting room is located at Bacchus Landing, a fantastic shared space with other wineries, and there is also a small market there. Gregg, the founder of 13th and Third, is a captivating storyteller, and all of his wines are excellent. On both occasions, I ended up purchasing 6 bottles - 2 of each wine that was poured.

During our visit, we were treated to a delightful pairing of five tastes, each expertly matched with a different wine. From the elegance of real champagne with caviar on a potato chip to the full-bodied 2020 Rosé paired with Bucheron Goat Cheese, each pairing was a true delight. I particularly enjoyed the 2019 Lily white blend paired with Mt. Tam Brie and apricot jam. The 2018 NMR, a red blend, was paired with green olives, Marcona almonds, and Manchego cheese, creating a surprisingly harmonious combination. I was especially impressed by the pairing of the 2017 NMR with duck liver pâté and blackberry on a baguette, despite not typically being a fan of liver. The flavors melded together beautifully, showcasing the thought and care put into each pairing. Overall, the food and wine pairing experience at 13th Third was exceptional and well worth the price. Whether you are a wine enthusiast or looking to explore new flavors, I highly recommend reaching out to Gregg and experiencing their unique offerings.