Bob and Jan MacDonnell purchased the first parcel of Round Pond Estate in the early 1980s. Since then, it’s grown to include orchards, vineyards and its own olive mill (one of only two that operate in Napa Valley). Today, Bob and Jan’s son and daughter, Miles and Ryan, are its proprietors.
The family remains dedicated to sustainable farming and hand-harvested fruit for its extra-virgin olive oils, red wine vinegars and premium wines. Its tasting room (open by appointment only) opened in August 2007 and features views of Napa’s Rutherford region, a covered outdoor terrace and a demonstration kitchen.
The estate released its first-ever vintage of Sauvignon Blanc this past May. Made with 100 percent Sauvignon Blanc, it’s a brightly flavored wine featuring stone fruit and citrus elements followed by a clean, easily enjoyable finish. Round Pond Estate’s chef, Dana Robbers, created the following salad recipe to accompany it, while simultaneously incorporating the estate’s own Meyer lemon olive oil into the experience.
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Pear, Feta and Mixed Greens Salad |
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1 fresh pear, diced 1 cup crumbled feta cheese 4 cups mixed greens |
White wine vinegar Meyer lemon olive oil Kosher salt |
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Serves 4 |
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Round Pond Estate Proprietors
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Divide mixed greens onto individual plates. Place a handful of diced, fresh pears and feta cheese on top of greens. Drizzle with white wine vinegar and Meyer lemon olive oil (also available at Round Pond). Add a pinch of kosher salt. Serve with French baguette and extra olive oil for dipping.
