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Tasting the Fr uits of Carmel Valley B Y M I C H A E L C H AT F I E L D I n the decades since the first Carmel Valley commercial vineyard was planted by Bill Durney in 1968, the region has gained a well- deserved reputation for producing high-quality wines. Now, a group of wineries has banded together as the Carmel Valley Wine Experience (CVWE). The idea originated with Mike Oprish (formerly of Bernardus) and Nick Elliot of Holman Ranch and is under the aegis of the Carmel Valley Chamber of Commerce. "Carmel-by-the-Sea had started getting their Wine Walk together, and we wanted to pro- mote our region," says Chamber Managing Director Elizabeth Vitarisi Suro. "The idea was to pull our powers together toward making Carmel Valley Village a premier wine destination." As of this writing, more than a dozen wineries with tasting rooms in the Village have signed on to participate in CVWE. In addition to Bernardus and Holman Ranch, these include Cima Collina, Joyce, Chesebro, Idle Hour and Joullian. A great way to test the waters of Carmel Valley wines is to purchase a Cellar Pass. This $50 pass includes eight wine-tasting flights at partici- pating wineries. Individual tasting rooms also offer discounts on wine purchases to pass holders. For more information, a map to participating tasting rooms and to purchase Cellar Passes, visit www.cvwineexperience.com. SHORTCUTS WINE Carmel Valley wineries have banded together to create the Carmel Valley Wine Experience, providing a great way to sample wines from Carmel Valley producers. 80 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 7 Photo: Scott Campbell