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Pool Season is Almost Here!

Reservations for the 2017 pool season begin soon. 

Wine Family member only reservations begin March 6th at 10am.

Reservations open to the public March 9th at 10am.

Please remember to log in to your Francis Ford Coppola Winery account, as reservations must be made online. Due to the high volume of reservation requests, no more than 3 Cabine reservations per person can be made prior to April 1, 2017. Additional Cabine reservations will be accepted April 1 – October 28, 2017. Individual pool passes are available at Guest Reception on a first-come, first-serve basis, the day of your visit. 

Visit our website and log in to your account ahead of time to expedite the reservation process. Don't have an account? Create one now

We look forward to seeing you soon!

Please note: Reservations are available to Wine Family members only March 6th and 7th. Reservations are not accepted on March 8th, and open to the public March 9th.

We’re Hiring! Join our team of outstanding customer service professionals, while having fun along the way!

Are you or someone you know looking for a fun and fulfilling job at our Wine Wonderland? 

We will be hosting a series of hiring events at Francis Ford Coppola Winery to gear up for our hospitality season on the following dates: 

Wednesday, February 22, 2017 (10am – 2pm)
Wednesday, March 22, 2017, (10am – 2pm)
Wednesday, April 26, 2017 (10am – 2pm)

We will be hiring for the following positions: Lifeguards, Tasting Room Associates, Tasting Room Runners, Guest Services, Housekeeping, On-Call Events Staff, Bartenders, Cooks, Dishwashers, Expos, Hosts, Servers, and Server Assistants. 

The hiring events will be held in the Tavoularis Office Building at Francis Ford Coppola Winery located at 300 Via Archimedes, Geyserville, CA. Please bring multiple copies of your resume and be prepared to wait to be interviewed that day. 

Can’t make it to any of our hiring events? Visit our careers section online for more information and to apply for any of our open positions.

Francis Ford Coppola Winery Unveils Wines to be Poured at 2017 Academy Awards® Ceremony & Governors Ball

Limited Edition Director’s Cut “Cinema Premiere 89th Edition” Features Red Wine Blend & Russian River Valley Chardonnay

GEYSERVILLE, Calif. (February 1, 2017) – Today Francis Ford Coppola Winery unveiled two limited edition wines featuring commemorative labels that will be poured exclusively at this year’s 89th annual Academy Awards® and Governors Ball. An extension of the winery’s prestigious Director’s Cut collection, the two “Cinema Premiere 89th Edition” wines include a robust 2013 red wine blend as well as an exceptional 2015 Russian River Valley Chardonnay.

As a fourteen-time nominee and six-time Oscar® winner, including the Irving G. Thalberg Award, filmmaker and vintner Francis Ford Coppola has a decades-long relationship with the Academy. As an expression of gratitude, Coppola created these two special wines for this year’s ceremony and official post-show celebration, the Governors Ball. 

“What seems logical to me is that if anyone's going to provide wine to the Academy, it ought to be the Coppola family,” says Francis Ford Coppola. “We were one of the earliest of the film people to get into the wine business; we have the most established, broad-based wine business of any film celebrity and, as a family, I imagine we have won as many nominations and wins as any.”

He added, “Those are only statistics-by-memory, but the most important fact is that in our hearts we love the motion picture tradition as exemplified by the Academy as well as the winemaking tradition. I understand,” he continued, “that the Antinori family has said that they have been making wine for 500 years—but the Coppola family has been drinking wine for 700 years and our granddaughter Gia Coppola represents five generations in the film industry.” 

In the film business, the Director’s Cut term emerged as a means for filmmakers to present their own creative, almost final vision of a story. At the Francis Ford Coppola Winery, Director’s Cut wines pay homage to the history of California film-making and winemaking, two great art forms that require artistic vision and quality source materials – whether it’s the land or the script.

“In honor of this ceremony celebrating the year’s best in film, an industry integral to the identity of California, we hand-crafted two wines we felt were symbolic of the finest wines that California – and specifically Coppola – have to offer,” says Corey Beck, Francis Ford Coppola Winery’s President and Director of Winemaking. Adding, “We chose Russian River Valley fruit that showcases one of the best growing regions in the world, and Cabernet and Zinfandel from renowned Dry Creek Valley and Alexander Valley – home of Francis Ford Coppola Winery.”

Director’s Cut wines are creative expressions of the distinct sub-appellations of Sonoma County, showcasing winemaker Corey Beck’s forte for highlighting the bold and vivid characteristics of Sonoma’s distinct growing regions. These wines are richly layered, full-bodied and balanced.  In addition to the two special red and white bottlings of the Director’s Cut Cinema Premiere 89th Edition, Francis Ford Coppola Winery will also be pouring Director’s Cut Sauvignon Blanc, Director’s Cut Chardonnay, Director’s Cut Pinot Noir and the highly-acclaimed 2013 Archimedes at the Oscars® ceremony and Governors Ball. All totaled, Francis Ford Coppola Winery is expected to serve over 2,112 bottles of wine, which comes out to more than 9,500 glasses!

The two Director’s Cut Cinema Premiere 89th Edition wines are:

2013 Director’s Cut Cinema Premiere 89th Edition Red Wine
A robust blend of Cabernet Sauvignon, Zinfandel, Merlot, and Petite Sirah sourced from the most prestigious vineyards in Sonoma’s Alexander and Dry Creek valleys. Dramatic in character, this lush, full-bodied red offers layers of rich, expressive fruit and aromatic notes of seasoned wood, exotic spices, and subtle earth tones too numerous to count. The tremendous complexity inherent in these fruit selections is derived from a unique terroir that’s been influenced for centuries by the nearby mountains and ocean. Appellation: Sonoma County. Blend: 52% Zinfandel, 39% Cabernet Sauvignon, 5% Petite Sirah, 4% Merlot. Alcohol: 14.4%.

2015 Director’s Cut Cinema Premiere 89th Edition Russian River Valley Chardonnay
Blended from several vineyard lots, each contributing traits that reflect its place of origin. Fruit from warmer reaches of the valley add tropical tones, while grapes residing in the cooler areas provide citrus notes, structure, and intensity on the palate. When blended together, this diversity creates a Chardonnay that is expressive and complex. Appellation: Russian River Valley. Blend: 100% Chardonnay. Alcohol: 13.7 

In addition to pouring at the 2017-2019 Academy Awards and Governors Ball, Francis Ford Coppola Winery was also the exclusive wine sponsor of the 2017 Sundance Film Festival.  Film buffs not attending the 89th annual Academy Awards and Governors Ball, may join in the virtual fun by following @CoppolaWine on the winery’s Facebook, Twitter and Instagram channels, and by following the hashtag #CoppolaWine. 

Both the Director’s Cut Cinema Premiere 89th Edition Red Wine and Director’s Cut Cinema Premiere 89th Edition Chardonnay are available for purchase in our online store.

All-Story editors preview Winter issue, announce printing changes

The editors of Zoetrope: All-Story are supremely pleased to announce the release of the Winter 2016/2017 edition, which we assembled between October and January, while the presidential contest seemed to permeate every exchange, even within our office in San Francisco. And amid that climate, we found the predominant themes of this political moment to be reflected in the stories themselves, from Hanif Kureishi’s “Nowhere,” tracking a refugee’s flight from his war-ravaged homeland to Paris, to Jo Lloyd’s “The Earth, Thy Great Exchequer, Ready Lies,” chronicling a seventeenth-century industrialist’s exploitation of resources and grievances against his contemporaries’ lack of appreciation of his brilliance, to David Bezmozgis’s “Natasha,” offering a portrait of loyalties and alienations within a Russian immigrant community in the West. These stories were joined by contributions from Academy Award­–winning filmmaker Pedro Almodóvar, National Book Award finalist Elizabeth McCracken, and a never-before-published writer named Lindsay Zibach, whose story “Seeing Diane Arbus” won the magazine’s 2016 Short Fiction Contest; and the edition was designed by the celebrated Icelandic-Danish artist Olafur Eliasson, whose work has explored such urgent issues as climate change and environmental degradation. Though we curate the magazine without political bias, we do believe that among fiction’s greatest potentials is to humanize the other, and that a bit of humanity and empathy is critical as we collectively aim to bridge the divisions in this country.

Eliasson is a fitting guest designer for our first edition with Community Printers, a worker-owned print shop in Santa Cruz, California, known for its environmentally friendly production methods. All-Story will now be printed with nontoxic inks on sustainably sourced papers, and on single sheets rather than large rolls, reducing waste and heightening quality control. We’re also ceasing the practice of “polybagging”—enclosing each magazine in a plastic bag for mailing—and improving our cover stock. And as most of our distributors are on the West Coast, the simple act of moving production from our prior facility on the East Coast drastically reduces our carbon footprint. As if all that weren’t sufficiently good news, the commute to our new printer along State Route 1, from San Francisco to Santa Cruz, just happens to be one of the most beautiful stretches of coastal highway in California. At All-Story, the legacy of print is alive and well, and we’re thrilled to be increasing the quality of the magazine while decreasing our environmental impact.

We hope you enjoy this release.
—The Editors

Dine with Diamond: Italia Coppola’s Braciole with Diamond Collection Red Blend

Good living is all about sitting down with friends and loved ones to enjoy your favorite wine with a delicious meal. The Diamond Collection offers multiple varietals crafted to express character, complexity, and multi-layered flavors that enhance your cuisine. Presented below is one of our Diamond Collection wines paired with a sumptuous recipe from the "Mammarella" Coppola Family Cookbook.

ITALIA COPPOLA’S BRACIOLE
No rules apply. The sky’s the limit with our Diamond Collection Red Blend. We typically blend a combination of Cabernet Sauvignon, Zinfandel, Syrah, and Merlot – or other red varietals that stand out in the vintage – to create the most distinctive wine we can. Our Red Blend is dark and luscious, making it a worthy partner to Italia Coppola’s Braciole with Rich Tomato Sauce. Not only does this savory dish have a beautiful presentation, it tastes delicious with our wine’s dark, jammy berry flavors and its fragrant notes of violets, spices, and toasted oak. 

Serves 6 to 8

  • 2 lbs. top round steak, sliced
  • 1 cup olive oil
  • 2 hardboiled eggs, sliced
  • 1/3 cup pine nuts
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 2 slices of ham, diced
  • 1 cup red wine
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • ½ cup chopped parsley
  • 1 onion, sliced
  • 2 TB fresh basil, torn
  • ½ tsp oregano 

Cooking Instructions
Divide meat into two 1-pound pieces and pound beef between wax paper until thin. On each slice of beef add chopped garlic, pine nuts, hardboiled eggs, ham, and parsley. Season with salt, pepper, and a little grated cheese. Carefully roll up beef and secure with cooking string horizontally and vertically to contain the filling. In a large, deep pan, cook each roll in hot oil and brown on all sides. Remove from pan and set aside to prepare sauce. Add wine, canned tomatoes, tomato paste, onion, parsley, basil, and oregano. Simmer sauce on medium heat for 15 minutes and then return meat to sauce. Cover and cook until meat tender 1-2 hours. Place beef on a cutting board, remove string and slice meat to arrange on plate topped with sauce.

Check out our other recipes:

 

Francis Ford Coppola Winery Rings In 2017 As The Go-To Wine Brand For Award Season

Legendary Filmmaker Francis Ford Coppola Announces Two Dynamic Partners, with Sundance Institute and Academy of Motion Picture Arts and Sciences

Winery to Serve as Sponsor of the 2017 Sundance Film Festival®
and Three-Year Partner of the 2017-2019 Oscars®

GEYSERVILLE, Calif. (January 17, 2017) – Francis Ford Coppola Winery kicks off 2017 in a big way with the announcement of two bold new film partners -- Sundance Institute and the Academy of Motion Picture Arts and Sciences. Francis Ford Coppola Winery will be the sole still wine brand poured at the Academy Awards® and Governors Ball, the Academy’s official post-Oscars® celebration, for the next three years. Additionally, the winery is the exclusive wine sponsor of the 2017 Sundance Film Festival.  Inspired by the illustrious film career of the brand’s Academy Award®-winning namesake, Francis Ford Coppola Winery will serve as the go-to wine brand for film buffs everywhere.

“Filmmaking and winemaking are certainly two great passions of mine” says Francis Ford Coppola. “By partnering with Sundance Institute and the Academy, I am now able to blend the two together in a big way.”

As part of the 2017 Sundance Film Festival sponsorship, the winery will host premiere parties during the ten-day Festival in Park City, Utah from January 19-29. Select Coppola activations include:  Drink in the Moment & The Big Picture, which captures the spirit of Coppola’s passion for both film and wine by offering two unique experiences for Festival-goers.  Drink in the Moment, a whimsical visual experience via a projected Fast Action Animated Motion Short featured at Miner’s Park Plaza, will run during key moments of the Festival. The Big Picture, will commission a popular artist to create a custom, oversized wine cork mural that will build through the duration of the event in the Festival Co-op and offer consumers an opportunity to contribute to the artistic masterpiece. Festival buffs not in attendance may join in the virtual fun by following @CoppolaWine on the winery’s Facebook, Twitter and Instagram channels, and by following the hashtag #CoppolaWine.   

As awards season continues into February, Francis Ford Coppola Winery will be seen again at the 89th annual Academy Awards ceremony and Governors Ball on February 26. Coppola and winemaker Corey Beck designed custom wine blends and commemorative labels for the special occasion, which will be poured exclusively for the Oscars nominees and event guests. More details coming soon on these wines.

 

Bring A Diamond Home This Holiday Season

‘Tis the season to eat, drink, and be merry!

Nothing brightens the holidays like a bottle of our Diamond Collection wines. Whether you’re looking for the perfect gift, or hosting a holiday party, these wines are sure to stand out.

Want to stand out even more? You can now download our three Francis Ford Coppola Winery holiday posters, featuring artwork inspired by the original automobile from Tucker: The Man and His Dream, which is prominently displayed at the winery, alongside our ever-popular Diamond Collection Claret.

Each poster can be printed to a size of 12in X 18in, making it an artful holiday decoration for years to come.

     

For even more fun, take our Online Quiz to find out which Diamond Collection wine you should bring home this holiday season.

 Happy Holidays!

Meet Guglielmo: Behind-The-Scenes of “a tavola” (Episode One)

We proudly present the first in a series of behind-the-scenes videos on "a tavola," our Tuesday night dinner experience at Rustic, Francis's Favorites. In our premiere episode, we meet Guglielmo (AKA Papa Gui AKA Nonno), the grumpy, quick-witted grandpa who's always ready with a story, a magic trick, and scissors in case your pasta is too long. 

  "A tavola" takes place every week. To learn more and reserve your seat at the table, visit francisfordcoppolawinery.com/a-tavola

Dine with Diamond: Chicken Piccata Alla Carmine with Diamond Collection Chardonnay

Good living is all about sitting down with friends and loved ones to enjoy your favorite wine with a delicious meal. The Diamond Collection offers multiple varietals crafted to express character, complexity, and multi-layered flavors that enhance your cuisine. Presented below is one of our Diamond Collection wines paired with a sumptuous recipe from the "Mammarella" Coppola Family Cookbook.

 CHICKEN PICCATA ALLA CARMINE

Using fruit that hails from Monterey County, Diamond Collection Chardonnay is crafted in an elegant, well-balanced style that results from a split fermentation technique where half of the wine is fermented in French oak and put through malolactic fermentation and the other half is finished in stainless steel to preserve a good measure of natural acidity to pair better with food. The wine’s medium body, aromatic spices, stone fruit, and citrus flavors pair nicely with our Chicken Piccata Alla Carmine, which features a complimentary lemon wine sauce with fresh herbs.

 Serves 4

  • 4 chicken breasts
  • 2 TB olive oil
  • Juice of 2 lemons
  • 2 TB capers, drained
  • 1 lemon, sliced
  • 1 tsp parsley
  • ¼ cup white wine
  • salt & pepper
  • 2 TB butter

Cooking Instructions

Pound breasts between sheets of wax paper until thin. Marinate breasts in lemon juice, salt, and pepper for 15 minutes. Add butter and oil to frying pan.

Pat breasts dry and cook over medium high heat 2 minutes on each side. Add white wine and capers, cook several minutes more until chicken cooked. Decorate breasts with lemon slices and chopped parsley and serve with rice or spaghetti.

Check out our other recipes:

Dine with Diamond: Hunter Style Chicken Cacciatore with Diamond Collection Cabernet Sauvignon

Good living is all about sitting down with friends and loved ones to enjoy your favorite wine with a delicious meal. The Diamond Collection offers multiple varietals crafted to express character, complexity, and multi-layered flavors that enhance your cuisine. Presented below is one of our Diamond Collection wines paired with a sumptuous recipe from the "Mammarella" Coppola Family Cookbook. 

HUNTER STYLE CHICKEN CACCIATORE

Francis’s father Carmine was famous for his Chicken Cacciatore. Not only does his recipe boast the traditional flavors of mushrooms and bell peppers, it’s simmered in red wine, which is why it pairs very well with our Cabernet, a hearty red with intriguing spice notes, luscious dark fruits, velvety tannins, and smoky oak nuances. Sourced from several central and northern appellations across the state, Diamond Collection Cabernet Sauvignon offers complexity from its soil diversity, making it a bold, sophisticated wine.  

Serves 4 to 6

  • 2 small chickens cut into quarters
  • ½ cup olive oil
  • 1 large onion, sliced
  • ½ cup red wine
  • 1 cup mushrooms
  • 1 stalk celery, chopped
  • 1/3 cup parsley
  • 1 green bell pepper, sliced
  • salt & pepper

Cooking Instructions

In a skillet over high heat, cook chicken in olive oil until browned on all sides. Add onions. When onions browned, add wine and simmer five minutes. Add bell pepper, mushrooms, celery, parsley, salt, and pepper. Cover and simmer about 25 minutes, stirring occasionally. Add more wine or water for extra sauce. Serve chicken atop rice and sprinkle with fresh parsley.

Check out our other recipes:

Dine with Diamond: Lasagna with Meat Sauce with Diamond Collection Merlot

Good living is all about sitting down with friends and loved ones to enjoy your favorite wine with a delicious meal. The Diamond Collection offers multiple varietals crafted to express character, complexity, and multi-layered flavors that enhance your cuisine. Presented below is one of our Diamond Collection wines paired with a sumptuous recipe from the "Mammarella" Coppola Family Cookbook. 

LASAGNA WITH MEAT SAUCE
Our Merlot has structure and complexity, but soft, smooth tannins. Sourcing fruit from several different appellations is how we achieve its seductive texture. Lovely nuances of cherries, currants, blueberries, vanilla, and oak stand up to the richness of our sumptuous Lasagna, which features a generous helping of three cheeses along with ground beef and pork. 

Serves 6 to 8

Lasagna

  • 1 lb. lasagna pasta cooked al dente
  • 1½ cups ricotta
  • 3 cups meat sauce*
  • 1 lb. mozzarella, sliced thin
  • ½ cup Parmesan cheese
  • 3 slices boiled ham or salami chopped
  • 12 fresh basil leaves 

*Meat Sauce

  • 2 cans crushed plum tomatoes
  • ½ lb. each of ground beef, lamb, veal, and pork
  • ½ can tomato paste
  • ½ cup olive oil
  • 1 cup red wine
  • 1 TB butter
  • ¼ cup onion, chopped
  • 1/3 cup fresh parsley
  • ¼ tsp fresh oregano, minced
  • ¼ tsp fresh basil, minced
  • salt & pepper 

Cooking Instructions
To prepare meat sauce, brown meats in olive oil and butter. In a separate pot, sauté onions. Add wine and simmer on high for one minute. Add tomatoes, tomato paste, herbs, salt, and pepper. Simmer 15 minutes before adding meat to sauce pot. Simmer on low heat 1 hour. For lasagna, spread 1 cup meat sauce on bottom of baking dish, then layer lasagna noodles and more sauce. Drop ricotta by the spoonful and a layer of Parmesan and mozzarella, ham or salami. Repeat pasta, sauce, cheese, and meat layers several times, ending with mozzarella on top. Bake at 350° until cheese is bubbling. Cut into squares and top with basil leaves.

Check out our other recipes:

Welcome to 'a tavola'

Enter RUSTIC on Tuesday evenings for a tavola and transport to Italy, to sometime in the past, and experience a way of dining reminiscent of a traditional family dinner party.

Meaning “to the table,” a tavola is a casual dining experience inspired by Francis Coppola’s favorite way of enjoying a meal. Like eating at your family’s home, there are no menus. Instead, our servers will come to your table offering an assortment of dishes, from the evening’s meat, poultry and fish selections to pastas, pizzas, salads and desserts. 

A family dinner, of course, wouldn’t be complete without the relatives. For this, our servers take on the roles of various Italian family members, and are dressed to match. There’s Cousin Giorgio, who’s saving up for an engagement ring to give to his sweetheart by playing barkeep for the evening; there’s Uncle Roberto, making his way from table to table with stories as colorful as his bowties; and then there’s our very pregnant hostess, seating guests in between sips of her martini.

A tavola is a fun, friendly and spirited way to enjoy an evening out. We welcome you to join us… just watch out for Great Aunt Christine – no matter how grown-up you are she will pinch your cheeks given the chance.

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A tavola is held every Tuesday night from 5-9 p.m. at RUSTIC, Francis’s Favorites. Reservations are strongly recommended and can be made online or by calling (707)857-1485.

Dine with Diamond: Italia Coppola’s Cross Rib Roast with Diamond Collection Claret

Good living is all about sitting down with friends and loved ones to enjoy your favorite wine with a delicious meal. The Diamond Collection offers multiple varietals crafted to express character, complexity, and multi-layered flavors that enhance your cuisine. Presented below is one of our Diamond Collection wines paired with a sumptuous recipe from the "Mammarella" Coppola Family Cookbook.

ITALIA COPPOLA’S CROSS RIB ROAST
Crafted from a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec, Diamond Collection Claret, the flagship wine of our collection, is a rich, full-bodied wine with supple tannins. Its fragrant spices, toasted oak, and alluring flavors of cherries, blackberries, and cassis create a classic pairing with Italia Coppola’s Cross Rib Roast, a hearty cut of beef slow cooked with red wine, garlic, and potatoes. 

 Serves 4 to 6

  • One 5-lb. rib roast
  • 1 garlic clove, peeled and halved
  • 2 medium onions, sliced
  • 5 medium potatoes, peeled
  • 2 cups mushrooms
  • ¾ cup red wine
  • 1/3 cup flour
  • salt & pepper 

Cooking Instructions
Preheat oven to 450°. Season meat with salt and pepper; then pat flour on all sides of roast. Make a small cut on top of beef and insert garlic halves. Place beef in roasting pan along with onions and potatoes. For rare roast, lower heat to 350° after 30 minutes and cook 1½ hours, or longer for more well done meat.

When onion is golden, add wine and turn potatoes. Add mushrooms during last 20 minutes of cooking. Let cool 10 minutes before slicing. Spoon liquid over beef and serve with potatoes and mushrooms.

Check out our other recipes:

THE FAMILY COPPOLA HOMEPAGE