Hundreds of people attend the 18th annual blessing of the grapes at New Clairvaux on July 27. (Image: Kathryn Reed)

Clusters of grapes hang from the vines just waiting to be picked.

But before the harvest there must be a blessing. July 27 marked the 18th annual blessing of the grapes at New Clairvaux Vineyard in Vina.

This land is home to the Abbey of Our Lady of New Clairvaux, a Trappist monastery in rural Northern California.

“The mission starts with our two estate blocks, Poor Souls and St. James. Both are 15 acres, and demonstrate the unique and dynamic terroir of Vina. St. James Block, overseen by and worked by the monks themselves, is certified organic since 2020, and reflects the monastic community’s desire to produce an excellent and wholesome product that respects and enhances the earth and the environment that we share with our neighbors and esteemed visitors,” the website says.

Aimee Sunseri is the winemaker. She hails from a long line of wine experts as she represents the fifth generation of her family to make wine. Sunseri is also the head winemaker at her family’s business, Nichelini Family Winery, in St. Helena. It is Napa Valley’s oldest family-owned and operated winery.

It won’t be long before the grapes at New Clairvaux become wine. (Image: Kathryn Reed)

As the monks made their way to the front it was hard not to wonder what the golden bears meant that sat near the stage atop a wine barrel.

These we came to learn were awards from this year’s state fair. New Clairvaux was named winery of the year. Two varietals also garnered awards: best of show white for the 2023 St. James Block Moschofilero and best of show pink for the 2023 Poor Souls Block Barbera Rose.

Following the blessing by Father Mark Schwann, it was possible to taste five varietals, with pourings scattered about the property. In between were booths with goods from regional purveyors—like olive oil, lavender and cheese.

On this particular Saturday under smoky skies from the Park Fire raging not that far away, the hundreds of guests were in a celebratory mood. Perhaps everyone needed a diversion like this to forget for a few hours about everything that was burning.

The winery donated 100 percent of that day’s $10 tasting fee to fire relief efforts.