Looking for an easy dish to bring to a holiday dinner party? This vegan cheesecake recipe is bound to have all your guests extra excited for dessert this holiday season. This vegan version is smooth, rich, and creamy but also light in texture. Our BACA Stargazing White Wine or any of your favorite Zinfandels make great matches for this flavorful cheesecake, marrying sweet creamy flavors with spice and fruit. You will be blown away by how delicious it turns out. Cheers!

Orange & Clove Vegan Cheesecake

Active Time 25 minutes

Total Time 6 hours

Serves 12

For the crust
1 ½ cups vegan graham cracker crumbs
5 Tbsp. melted vegan butter or coconut oil
¼ cup granulated sugar

For the filling
32 ounces (4 8-ounce packages) Tofutti vegan cream cheese
(1) 13.5 ounce can coconut cream
1 ¼ cups granulated sugar
4 Tbsp. cornstarch
2 teaspoons pure vanilla extract
¼ cup granulated sugar
1 Tbsp. Orange Zest plus 2 Tbsp. Fresh Juice
1 tsp. kosher salt
¾ tsp. ground cloves
1 Tbsp orange liqueur, such as Triple Sec or Grand Marnier (optional)

Directions
Preheat the oven to 350°F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

For the crust
In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the filling

1. In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
2. Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
3. Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.

To bake

1. Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
2. Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings such as orange zest or candied orange slices.

Storing
Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.

BACA’s tasting room is nestled just outside of Downtown Healdsburg.  With our stellar art collection, world-class wines, and epic vineyard views you’re bound to have an unforgettable wine tasting, no matter which experience you choose.  

We do, however, want to share some of our stand-out wine tasting options to help you make the right choice on your next visit!

Sensory Experience
As one of our most fun and unique tastings, BACA’s Sensory Experience is a gamified tasting that puts you up against your friends and family to determine who can bes tidentify our tasting notes for each wine. This event is great for anyone wanting to learn more about wine, or for those with advanced palates wanting to test their skills.

Compete for “BACA Bucks” to win a prize! This is a lively and thrilling experience you won’t find anywhere else.

$65 per person/ $45 per wine club member

Bottle Service and Vineyard Picnicking
If you’re looking to relax and take in the beauty of wine country, a picnic in the vineyard may be just the ticket. BACA’s  lower patio overlooks our newly planted vineyards, where you can enjoy your own perfectly packed picnic paired with a bottle of your favorite BACA Wine.  

Play backyard games like Jenga, Cornhole, and Connect Four, or take a stroll around the property to see the Zinfandel vines and our modern art collection.  

Complimentary with a minimum bottle purchase

Want to Explore the entire Hall Family Wines Portfolio? The tasting options below are rare opportunities to try wines from all 3 of our labels - BACA, WALT, and HALL Wines. 

Chocolate and Wine Pairing
It’s hard to think of anything we like more than wine and chocolate! This tasting features handcrafted, artisanal chocolates from local chocolatier - Fleur Sauvage. Each designed to perfectly complement our wines.

$55 per person/ $35 per wine club member

Signature Flight
New to HALL, WALT, and BACA Wines?  This could be the perfect introduction! This tasting allows you “choose your own adventure” with 4 wines of your choice from our current release list. Take a journey through Zinfandel country, the most prestigious Pinot Noir locations along the Pacific Coast, or Napa Valley’s finest Cabernet vineyards. 

$35 per person/ complimentary for wine club members

Family Portfolio Tasting
Feel like a member of the family while you try 6 of HALL, WALT, and BACA’s most cherished wines. You’ll taste through 6 wines from our highly accoladed collection, including the Kathryn Hall Cabernet named after our owner, WALT’s Bob’s Ranch Estate Pinot Noir named after Kathryn Hall’s father, and many other fan favorites. 

Summer’s here, and while a sip of our crisp Zinfandel Rosé sounds amazing on a hot day, we aren’t ready to give up our favorite red wines just yet! Zinfandel is the unsung hero of warm-weather wines, and its blend of fruit notes and spiciness make it just the ticket for your upcoming BBQs, picnics, and sunset soirees. 

Here’s a few reasons why we think Zinfandel is the absolute best red wine for summer:

1. Bursting with fruit flavor
Zinfandel wine is known for its rich, fruit-forward flavor profile. You’ll find many of the familiar flavors of summer in BACA’s zinfandel, like juicy raspberry, cherry, plum, and blackberry.

If fruit forward wines are your jam (get it?), we recommend our Marbles Zinfandel from the Calistoga AVA. The grapes are sourced from the hottest part of the Napa Valley, ripening them to perfection and giving the wine a juicy, expressive quality perfect for sipping on!

2. Versatility in Pairings - Elevate your summer feasts
Zinfandel complements a wide range of foods, making it an excellent choice for your summer meals. The moderate tannin structure, and slight spice balance well with both savory and sweet dishes - think, BBQ! 

Looking for a wine to pair with your ribs or burgers? We recommend BACA’s Double Dutch Zinfandel sourced from Paso Robles. The fresh tarragon and cracked pepper notes are not to be missed!

3. Chillable Nature
Much like BACA, Zinfandel likes to go against the norms. Although you wouldn’t typically think of chilling a full-bodied red wine, cooling a zinfandel actually enhances the refreshing characteristics and makes this wine an excellent choice for warm summer days!  

A good temperature range to aim for is 50 - 55 degrees. Or, if you refrigerate your bottle, pull it out about 15 minutes before serving. 

In our opinion, summertime pairs perfectly with zinfandel! It stands out as one of the best red wines to enjoy throughout summer, and you can catch us sipping it all season long. 

Peter joined the BACA team in May of 2022, and since then has been an integral part of the BACA hospitality we all know and love.

Peter, How long have you worked in the wine and food industry? 

I’ve been in the food & wine industry for over 20 years! I graduated from Johnson & Wales University with my Bachelor of Science in Food Service and have been lucky to grow and gain knowledge within the adult beverage industry since then. My certifications include WSET 3, a CMS 2, and a Cicerone.

What drew you to the wine industry specifically?

I was lucky to have great influences early on that drove me towards the wine industry. My childhood mentor was a huge lover of German wine, and his introduction and early education of the wine industry put me down this path.

Are you from the Sonoma County area originally? 

No, I’m the east coaster of the BACA Brand. I grew up in Northern Connecticut.

Do you have a favorite BACA wine? 

My favorite at the moment is our Stargazing Marsanne – Roussanne blend. I enjoy this wine because it is so different from the rest of our BACA & HALL family wines. Outside of California, the Rhone is my favorite wine region, and this is where Marsanne and Roussanne are originally from.

What is your favorite food pairing you’ve made with BACA wine? 

My go-to food pairing as of late has been the 2018 Double Dutch and a grilled pork tenderloin.

Here’s a fun question -  If you were a grape varietal, which one would you be? 

If I was a grape I would be Malbec. Originally from somewhere great but made even better in a new location. Bold, very approachable, and goes great with BBQ. Just like me.

Since fun and games is an important theme for BACA, do you have a favorite game? 

My favorite game growing up was capture the flag. Playing with two large groups in the woods was how we would spend our Friday nights after school. It definitely brings back fond childhood memories. 

There are several different ways to open a bottle of wine, but the tried and true method is the traditional double hinged corkscrew (also known as a wine key).  Many people avoid using a corkscrew, and opt for an alternative like a battery-powered corkscrew or wing corkscrew thinking it is easier.  But the traditional double hinged corkscrew is the best way to open a bottle, and with this type of corkscrew you are much less likely to break the cork (which you definitely want to avoid).  

Here is a step by step guide on how to properly use a corkscrew, so that you can feel confident next time you open a bottle. 

Step one: Remove the Foil

Every corkscrew should have a foil cutter, which looks like a small knife, tucked into the side.
Rest the corkscrew’s foil cutter blade just below the lip of the bottle 
Move the bottle a full 360 degrees while applying pressure, cutting the foil in one motion

Step two: Line up the “worm” of the corkscrew with the center of the cork, pushing the tip of the corkscrew into the cork.

Step three: Twist until the corkscrew is about three-quarters of the way into the cork, or until there is one loop of the corkscrew’s worm still visible. 

Step four: Lever the cork out.

You may need two hands for this step (one to put pressure on the handle and one to hold the leverage hinge in place).

Rest the corkscrew’s lever hinge (the metal arm) onto the lip of the bottle. 
From here, you’ll pull up on the handle and at the same time push down on the leverage hinge.

Don’t be afraid to wiggle the corkscrew a little bit if the cork feels tight!

Step five: Gently pull the rest of the cork out.

Step six: pour and enjoy your wine!

If you do break the cork in half, it’s usually an easy fix. Simply try these steps over again, inserting the corkscrew’s worm into the cork left behind in the bottle. Slowly, gently, and steadily pull the corkscrew with the intact cork out of the bottle.  

 If you want to avoid using a corkscrew altogether, there is always our BACA Ring around the Rose canned rose. which is not only easy to open but also recently received a 90 point rating!

We are using concrete tanks for a portion of our wines! Concrete tanks have been used consistently in Europe for hundreds of years and they are growing popular in high-end Californian winemaking.

The benefit to red wine is that the concrete maintains a naturally stable fermentation temperature. These gradual fermantations bring roundness and a sense of weight to the wines; there's freshness, ther's nuance, and a real purity of fruit that is expressive of the vineyard site. We are currently fine tuning which blocks and which vineyard sites work best in concrete. 

Tucked away in the northern part of Sonoma County is one of wine country’s best kept secrets – Healdsburg. Coming from far and wide to visit the region’s tourist attractions and tasting rooms, visitors are drawn to Healdsburg’s sense of character and authenticity. Continuously awarded as one of the top 10 small towns in America, Healdsburg is a Northern California oasis. Full of artisan restaurants, boutiques and, of course, incredible wine, Healdsburg is quickly being added to every wine aficionado’s travel bucket list.

We’re so excited to call Healdsburg home, just in time for the holiday season. Our new tasting room and vineyard includes a hand-crafted bar adorned with modern art, and a large patio for a variety of tasting experiences. The tasting room is co-branded with our partner WALT Wines.

“We believe that wine is best enjoyed with friends – especially during the holidays. We always want to remember that, while BACA’s wine is seriously delicious, we don’t take ourselves too seriously,” shares Jennifer Brown. “Wine and games are two things with the ability to bring people together, and we are so excited to now be able to showcase both at our new tasting room. We would love to see you all this winter, whether that means in person or on your holiday tables.”

We have just announced the launch of our newest wine, 2018 BACA Ring Around the Rosé, a Rosé of Zinfandel. The Rosé was released on May 24, just in time for summer.

“We believe the bright fruit flavors and crisp acidity make this debut vintage for our Rosé of Zinfandel particularly exciting and fun,” said Jennifer Brown. “Alison and I are excited to introduce something very special that combines freshness and quality in a can – perfect to take to the beach or on a hike.”

The BACA Rosé of Zinfandel offers balanced character and a purity of flavor that celebrates attention to detail. The crisp acidity and bright fruit for the debut vintage delivers a translucent watermelon hue, vibrant flavors of hibiscus, strawberries and kiwi fruit. Fruit for the 2018 BACA Ring Around the Rosé is sourced from California and is gently whole-cluster pressed, yielding vibrant pink juice. Small batch fermentations took place in neutral French oak barrels for seven months until dry, resulting in a bright, energized style.

“There’s an emerging niche for well-made, small-batch canned wine. At BACA, we’re taking this contemporary approach with a fresh, dry, playful Rosé – in cans. This is truly new for the industry and we’re excited to be part of it.” –Alison Frichtl Hollister

The current BACA wine portfolio includes five 2017 Zinfandel wines including Cat’s Cradle (Rockpile AVA), Tug O’ War (Maffei Vineyard, Russian River Valley AVA), I Spy (Black Sears Vineyard, Howell Mountain AVA), Double Dutch (Dusi Vineyard, Paso Robles AVA) and Marbles (Pocai Vineyard, Calistoga AVA).

It’s 9:07 a.m. on Monday, May 6, and BACA Director Jennifer Brown and Winemaker Alison Frichtl Hollister are brainstorming, just as they do each week about all things BACA. Jennifer and Alison collaborate on every step of the winemaking and brand process. In just one year, we have made our mark on the Zin world by introducing a small portfolio of wines that are nuanced, balanced and opulent, but are centered around a sense of adventure.

Our second vintage is being released this summer along with our fifth Zinfandel plus a Rosé of Zinfandel in canned format. “One year ago, we set out to do something different, unique and fun with BACA. We introduced four incredible 2016 Zinfandel wines sourced from the best California Zinfandel regions, expanded our in-house staff, and hosted numerous consumer and community events. Now we are excited to announce the opening of our new tasting room this summer.” says Jennifer.

Roots run deep in Jennifer’s family. Her mother, Kathryn Hall, was raised in a family of grape growers in Mendocino County. Now she, and her husband Craig Hall, own HALL, WALT and BACA Wines. Jennifer is no stranger to the industry having helped her family run a wine business from the vineyard to the sales and marketing efforts, and now she gets her shot at leading BACA.

Alison Frichtl Hollister has been on the winemaking team with HALL Family Wines for more than ten years, assisting with the luxury Cabernet portfolio as well as the launch of WALT Pinot Noir, both under the direction of one of Napa’s most notable winemakers, Steve Leveque. Alison’s fresh, new and intuitive approach to Zinfandel helped launch BACA. Our modern concept, and her artistic approach to winemaking have caught the attention of critics making her a rising star winemaker in the Zin space. Among other accolades, BACA’s 2016 Tug O’ War was named “Best of 2018” in Wine Enthusiast and received 92 points. “I want to use my winemaking to make well-produced, well-sourced wine with a direct approach that my peers will appreciate.” says Alison. “We have the resources to make really clean, contemporary wines and I have the backing to make wine that’s honest and good. I am constantly experimenting with new techniques and exchanging ideas with the greater Zin community, applying new approaches each vintage. We implement green and sustainable practices to ensure we are good stewards of the land – and because it’s the right thing to do. Every day in this industry is inspiring.” says Alison.

Our Director Jennifer Brown and Winemaker Alison Frichtl Hollister came together to create wine that is nuanced, honest, current and fun. We are all about getting outside and making the most of each moment.

While we celebrate the diversity that having women leaders brings to BACA each and every day. We know that a successful company needs to have both men and women to be successful, and that having women in the forefront of a company, especially in wine country, is something really special. With far fewer than 50% of Napa Valley wineries having female winemakers, we are incredibly fortunate to have Alison as our rock-star winemaker. 

Jennifer Brown leads brand development, marketing strategies, and operational plans, as well as spearheads direct-to-consumer and wholesale channels. Prior to working at HALL & WALT, Jennifer was the founder of Omghow / Girl Karma Inc., a social platform and positive destination for teen girls. “At BACA, we have women in leadership positions across all parts of the company, including myself as the Director of BACA and Alison Frichtl Hollister, as our Winemaker. Women have touched every aspect of our wine – from the women in the fields who help pick the grapes to our Creative Manager Christy Logan, who designed our wine label. We know that having women and men at our winery increases diversity of thought and creates a better product. For example, I have often thought that women taste wine differently than men do, so having both Alison and Steve Leveque, our VP of Winemaking, in the winemaking process results in better wine.” says Jennifer Brown. 

Jennifer grew up in the wine industry. Some of her fondest childhood memories are skipping through her family’s Zinfandel vineyards in Redwood Valley with her brother. As a little girl, she would pick out stones from the vineyards to inspire her mother, Vintner Kathryn Hall, to choose a background for their family’s original WALT labels. “On a personal note, I grew up with a strong female role model, who showed me what it means to be a woman who knows her power. My mother, Kathryn Hall, has been a trailblazer in male-dominated industries. She was one of only a few women in her law school class; she was an ambassador to Austria, when most of her predecessors and employees were men; she is a vintner when most in the wine industry are men. I feel very proud to be a female leader and to work with so many smart, capable women and men.” says Jennifer.

We are raising our glasses to the strong women who surround us in all aspects of life.  

Rockpile Vineyard Sonoma County

I have to admit, the first thing that comes to mind about the 2018 vintage is that it was LONG. Following a series of warm, early harvests, this years’ growing season went back to a slower rhythm. The change in tempo allowed an abundant crop of grapes to ripen gradually and develop deep flavors, just how we like it! But what’s the fun of grape-growing without a few challenges?

The Mendocino Complex fire to our north in late July was not only generally unnerving but bordered on a very special old vine vineyard we just started working with. Luckily the wind was blowing in the right direction and the still-green berries were unaffected.

October rains can wreak havoc on Zin's big, yet delicate clusters and with a later harvest there comes an increased risk. We work with growers who take personal pride in farming to the highest standards. Much of their summer and fall were spent manicuring the vine canopies to provide the grapes enough shade from the sun while also being prepared with adequate airflow to deter rot. When mother nature did throw a couple of unpredictable systems at us, I'm pleased to report that we weathered the storms!

So, we worked through fire and water and still harvested exceptional fruit! I'm excited to work with these wines as they develop.

-Alison

Zinfandel Grapes Almost Ready for Harvest

Rockpile Vineyard Heavily Sloped Terroir

On December 1, we kicked off our month-long giving campaign with a Holiday Drive Party. We encouraged people to get festive and wear their holiday sweaters while they enjoyed small bites, games and delicious Zinfandel.

For the month of December, all tasting fees will be donated to NEWS, an organization dedicated to supporting survivors of domestic and sexual abuse.

We invite you to join us with friends and family in the BACA Lounge to raise money for a great organization.

November 12, 2018

The days are getting shorter, the weather is crisper and all we can think about is inviting our friends over for fun, games, and delicious fall meal. We've pulled together a few dishes that will pair perfectly with all four of our Zinfandels.

The fresh, dark fruits notes like raspberry, blueberry, and pomegranate pair well with the sweet but tart flavors of the spiced fruit mint tarts.

I Spy's earthy notes with a pepper finish complements the roasted cauliflower with the spice from the harissa.

Cat's Cradle's notes of brambly fruit, violets, and lower acidity perfectly balances with the fattiness of the roasted duck without overpowering the dish. 

Double Dutch's higher acidity and plush mouthfeel makes it a great wine to pair with cheese boards--especially manchego.

What sparked your interest in the wine game?

JB: I’ve always been interested in wine, ever since I was a small child. Growing up, my parents would serve us “children’s wine” (which was grape juice in a wine bottle) at every dinner. My brother and I had our own wine glasses and felt very grown up. I just accepted it as a part of my life. I also grew up spending a lot of time in the vineyards, so I’ve always had an appreciation for the farm-to-table aspect of wine.

AFH: Moving to Oregon wine country as a teenager, labelling wine bottles and doing wine lab work during college summer breaks, set the field when I needed to find a direction for my degree in biology. At a basic level winemaking is chemistry and microbiology, but it takes someone with an ability to find beauty in the organic, chaotic part of the process. And that’s where my growing up with an eye for art just made a good synthesis.

What is the biggest challenge for you in the wine industry?

JB: I think a challenge for me is that I know a lot about our family’s wines and Napa Valley wines, but not a lot about wines from other parts of the country, and particularly the world. People assume that because I come from a winemaking family that I know a lot about wines from other places, but the truth is I have a lot to learn still. There are so many amazing wines made in other regions that I would love to explore.

AFH: It's easy to get sucked in to this world. A lot of my friends here are winemakers and we're all perfectionists when it comes to the craft. So it's important for me to take a step back every now and then, relax, and remember it's just wine!

Describe your perfect day in wine country!

JB: Sleeping in (always a good start to a day), having a hot cup of tea, and then going for a brisk walk around the vineyards, ideally before the fog has lifted. Then, going to visit a winery that I haven’t visited before and learning about another producer. Then having a lovely lunch outside somewhere with a view. My perfect afternoon would be enjoying friends with delicious wine and snacks sitting around the pool, playing bocce ball or cornhole, and letting that bleed into dinner time, with fresh vegetables from the garden, some barbequing and enjoying the great weather, the views and the company.

AFH: As I write this response I'm watching the sun rise over the rolling hills of Paso Robles with a good cup of coffee. One of the things I love about BACA is it takes me to different wine regions around California. On this trip I checked up on the vineyards I'll be harvesting this fall, enjoyed long meals with local friends, visited a winery I'd been wanting to learn more about and took a walk on the beach at sunset. You know it's perfect when it feels too short.

What is the most exciting aspect of the winemaking process?

JB: I think the most exciting aspect is that the wine reflects the growing season leading up to harvest. Unlike so many other products that are meant to be the exact same every year, wine has differences every year, so our winemakers (ahem – Alison!) have to be adaptable to whatever circumstances come their way. It always keeps things interesting and you never know what the next year will bring!

AFH: I'm fascinated by the alchemy-like transformation of fermentation. Grapes are the only fruit that can be unlocked into almost infinite aromas through this process. I look forward to discovering what nature gives us each year and preserving its beauty.

What was your best adventure?

JB: My best adventure was a safari in Botswana. My husband Eric and I went there on our honeymoon and fell in love with the adventure of a safari. Getting up early in the morning when it is still dark, getting in a jeep, tracking footprints and markings of lions and rhinoceros. When you finally find the animals, it’s breathtaking, just sitting there watching them in their natural habitat and being a guest in their world. I felt very connected to nature.

AFH: My best adventure began with meeting my husband at an annual gathering of friends, musicians and artists on Clearlake. We traveled back and forth dating for a time between Venice Beach and Napa. Then ran away to elope in Joshua Tree, just the two of us under the desert sky. The adventure continues as we renovate the house we bought on Howell Mountain, and create our perfect space together in the Napa Valley.

What’s your favorite game?

JB: My favorite game is Celebrity. In Celebrity, everyone writes down names of Celebrities on a piece of paper and you take turns acting out the person for the group, trying to get the others to guess who you are acting out. It’s probably my favorite game because you get to do some acting (which I enjoyed growing up) as well as something that brings a group of people together. I love laughing & watching friends try to act out someone and you have no idea what celebrity they are trying to be.

AFH: To make cellar meetings more fun, once a week we open up Le Nez du Vin, at set of 54 vials representing common aromas in wine, and play guess the aroma. It's a fun way to train your sense of smell and can be surprisingly difficult. We like to get playfully competitive, like “I can't believe you thought that was strawberry!”, and it's also fun when someone nails a tough one like “honey”, which is beautifully complex.

If you could put together a summer playlist, what would the top 5 songs be?

JB: I think summer is all about easy breezy listening, so…Trojans by Atlas Genius, Paradise Waiting by Vacationer, My Type by Saint Motel, Float by Pacific Air, Delicate by Taylor Swift (Gotta have Taylor Swift!)

AFH: I think in terms of Spotify artist radio stations now, and my top summer 5 are: King Tubby, Dengue Fever, Beck, Lou Reed, and Rokia Traoré

What is your creative outlet?

JB: I really need to get one! I love being creative but I don’t “create” art or things of beauty as much as I would like. My favorite thing to do is go hiking and I do a lot of my creative thinking while hiking. I feel very inspired by nature – the trees, the ocean and animals.

AFH: I grew up in a creative household and I’ve always viewed the world through an artistic eye. Drawing is an immediate outlet I take with me everywhere, just a pen and a notebook. I also love to get absorbed in making reduction prints, a process that involves carving a multicolored image from one block. It requires careful planning for each color layer of ink because the block itself is destroyed in the process, which also means the number of copies is finite.