CleverRoot

f a l l 2 0 1 8 | 7 1 These days, residents and veteran visitors alike can sense a change in the air in wine country: both figuratively and literally. Keen noses can frequently detect the pungent waft of craft cannabis being grown in the same fertile soils and perfectly positioned peaks and valleys that have long made these areas prime real estate for the wine industry. The conversation surrounding the nexus of wine and cannabis—as well as the similarities between the way these two entities are cultivated and crafted—has frequently been explored in these pages, and organizations like the Mendocino Appellations Project aim to further this discourse by establishing locations of origin for cannabis just like we see in wine. As these roads continue to converge, the Sonoma County cannabis sphere is also taking a page out of the wine industry's book by estab- lishing the Sonoma Valley Cannabis Enthusiasts (SVCE) association, modeling it after regional vintners' groups and winegrowing collec- tives. "We are advocating for onsite sales, tours, and public access and consumption that are very much like the way a winery operates," says Erich Pearson, a longtime cultivator who serves on the board for SVCE. Pearson's San Francisco–based dispensary, Sparc, was one of the first to acquire an indoor grow permit. Pearson says he sees the growing presence of cannabis in winegrow- ing areas as beneficial not only to his own burgeoning industry, but to the regions' broader economies, as well. "Sonoma and Napa should look toward other industries to create agricultural diversity, which is good for the plants and the community, and will continue to draw tourists to the area to support local business and economy," he explains. Wine country has long been a tourist destination, with visi- tors serving as the driving force behind the success of Napa and Sonoma's renowned tasting rooms. As it turns out, those very same wine-loving guests are increasingly looking to experience California Cab and kush. "We've hosted folks from Italy, from France, and from all over the heartland of America," says Happy Traveler Tours founder Van Solkov, whose company offers several wine- and weed-related tours departing from Sonoma Square or nearby Santa Rosa. "There are many different reasons our customers come on these tours, but consistently there's one person who is growing their own cannabis, wherever they live. They want to see how master growers in California are doing it and learn as much as they can." While many customers participate due to what Solkov calls "flat-out curiosity," as many can't consume cannabis legally where they live, there seems to be an insatiable appetite for the California cannabis experience. Happy Traveler offers several packages, including one that takes canna-tourists to a "guerilla-style" grow area cut into the side of a mountain. Solkov says the experience is designed to show visitors how Northern California has been cultivating cannabis for decades, far away from the indoor facilities now proliferating the industry. "It's a crazy-cool experience they can't get anywhere else," he adds. According to Solkov, Happy Traveler's tours aim to incorporate educa- tional components like walkthroughs of the full cultivation cycle of the plant led by experienced growers. "We also explore the economics of weed with what we call the 'trimmigrant experience,'" he says, referring to the industry term for part-time workers who travel to cannabis coun- try to trim freshly harvested bud and prepare it for sale. "In the past, the trimmigants would have made $200 to $300 per pound; these days, they're making $100 per pound. We show folks how this has been done and is being done currently, and we make it a little fun." For those looking for a more classic "wine-and-weed" tour, the Sunset Sip and Sniff takes guests to a partner dispensary where they can pur- chase cannabis products. The tour also collaborates with local wineries and restaurants to put together cheese and charcuterie attendees can snack on while sipping rosé and rolling joints. Pearson and Solkov agree that the wine industry has been largely ac- cepting of its new cannabis neighbors, and many of the founding members of SVCE—including some very well-known names—come from wine backgrounds. "It's just a natural crossover," Pearson says. "State law will continue to progress rather quickly as it pertains to bringing cannabis into food and beverage spaces. I wouldn't be surprised if they could be con- sumed side by side legally in three years." (Editor's note: Current Califor- nia law prohibits cannabis products that contain alcohol, and no entity can hold both cannabis and alcohol licenses under the same company name.) "There is not a cannibalization factor. People who drink beer and wine are still going to drink beer and wine and consume cannabis—they always have," insists Solkov. "Our winery partners are more than hos- pitable and find that on our tours, most of our guests also purchase at least one bottle of wine." Take note, California: It seems as if wine and weed can thrive side by side after all. Jamie Evans, also known as The HerbSomm, participates in the Happy Traveler Trimmigant Experience. ■cr PHOTOS COURTESY OF HAPPY TRAVELER TOURS

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