The wine was wonderful! They had a great selection of wines for flights & a beautiful view to sip…read morefrom!

The Chardonnay was delicious! My partner got the blend recommended by the staff member and that was…read morequite tasty too. The price is on the higher side but the quality made it worth it. And nice heated outdoor seating with beautiful views of the bay!

They have the best wines, I couldn't find my wedding wine anywhere but I saw that they carry it so…read moreI ordered the last two bottles they had left lol! They also offer free delivery in San Francisco! Super streamlined ordering process and super fast delivery! They told me the 2015 wedding wine that I wanted is coming out soon and tasted even better than the wedding one. They said they will contact me when it's out!!! I can't wait!

Pacheco Ranch Winery was a magical spot to get married in a gorgeous outdoor setting. From the…read morebeginning, Deb and Herb Rowland, the owners, were so thoughtful and gracious; an absolute pleasure to work with. We loved that Deb provided great resources for vendors she has worked with, but that she is also flexible and willing to work with others you want to bring in. They clearly take so much pride in what they do and it absolutely shows in the warm and personal experience you have at Pacheco. The property is adorned with citrus trees and flowering vines, beside the hillside vineyards, waterfall stream and the lovely old farmhouse. It's tucked into a small valley, protected from the wind. In the evening, strings of bistro lights make the dining and dance area twinkly and romantic. Our guests loved the space and kept commenting on how beautiful, relaxing and unique it was. Deb answered all of our questions leading up to the event very helpfully and provided a site plan to help vendors understand where to install things like the tables, dance floor, bar and buffet. We really appreciated how responsive she was and how willing to troubleshoot any unexpected issues. Beyond which, she and Herb and their employee Ann are so sweet and fun to be around. We're very happy we picked Pacheco as our wedding venue. If you're looking for somewhere personal, beautiful and one of a kind to tie the know, you will love it too.

Who even knew this place was here? Talk about a hidden gem - i've lived about two miles from…read morePacheco Ranch, have passed the grapevines many times, but never realized there was an actual winery back there! The grounds are beautiful, I see why many people choose this spot for weddings and parties. The old ranch house is still owned by a descendent of Ignacio Pacheco - for whose family our town, some shopping centers, and a bunch of streets (including Rowland) in Marin are all named. We were there on a beautiful November day at an event remembering a friend who had recently passed. Even though the event itself was bittersweet, the management at the ranch did an exceptional job of making our visit memorable. The family provided parking assistance, led all the guests to the beautiful outdoor space, and kept the food and beverages flowing during the memorial. I will definitely think of Pacheco for our next event!

Such a great location in Larkspur!!! It opened December 2025 (~4 months ago). I visited 4/2/26…read morearound 5:30p. I found so many affordable options and the staff were very helpful and friendly. I also loved how much natural light flowed into the store. But what I love to do most of all is look at all the art on the wine bottles, so cool! I found this rosé at a really good price ($12+ tax)! Some restaurants offer glasses at this price lolol. The checkout process was really fast and easy, I opted for the email receipt option (better for the environment). I would check out more of their selection another time- maybe after I finish my first bottle :)

Kermit Lynch's new Marin Country Mart outpost is a beautiful, boogie little addition to the North…read moreBay wine scene. The space feels old world and elegant, like a European wine shop. I read it's his first expansion beyond his Berkeley HQ in 50 years, a milestone for a man who helped define Bay Area wine tastes. Since 1972, Lynch championed wines with authenticity, character, and a sense of place, focusing on smaller European growers. His shop in Berkeley, considered one of the best wine shops in the U.S., has a particular bent towards Burgundies, Rhone reds, Loire Valley wines, Provencal roses, and small Italian wines, and that seems to be true here as well. One thing worth mentioning, my service experience in the Berkeley location has been a more friendly one. I wasn't greeted or acknowledged during my Marin visit. My love of AppleTV's Drops of God (well, definitely Season 1) has only added to the mystique of a place like this for me. I grabbed their brochure and the reverence for the artistry, history, and human stories behind smaller production wines stands out. This new shop feels extra fancy, but that's probably part of the charm. Despite appearances (and yes, many bottles are expensive) we found a few bottles at a lower ($13-$25) price point that encourages dabbling with new styles, without that cavernous, "left to your own devices" atmosphere at many of those corporate big box wine shops. Check it out!

My husband and I visited Mill Valley and purchased some of your delicious gourmet treats. We…read moredecided to sit at one of the outdoor tables, but the umbrella at our table was closed. I asked one of your employees, Ivan, if he could please open it for us. I especially wanted to take the time to recognize Ivan for his outstanding customer service. He was incredibly kind, attentive, helpful, and genuinely welcoming. He assisted us with such a positive attitude and a wonderful smile, making us feel truly cared for as customers. Employees like Ivan make a meaningful difference in the overall experience and leave a lasting impression. His professionalism, warmth, and attention to detail are a wonderful reflection of your company. I hope his excellent service is recognized and appreciated. Thank you, Ivan, for making our visit even more enjoyable!

After a beautiful day in the woods and hiking on Mt Tam, we stopped by this amazing family run…read moremarket . What a Gem and great find . Mill Valley Market has been operating since 1929 and they are still family run . This is their 4th generation! We came to get their sandwiches and boy did they deliver. Ordered 2 vegetarian, chicken chipotle, Thanksgiving turkey and got jerk chicken from the hot foods buffet! They are way better than Whole Foods fyi! Great quality and freshest taste ! Delicious food and great service ! Love supporting our local gems and they nourished us with love! They also have a fish and meat market ! And a full grocery store plus a ln amazing wine selection and hot and cold buffet! Will be back!!

My wife and I passed by this place the last time we were in town, and I really wanted to take us…read moreback to celebrate our wedding anniversaries. Boy, were we not disappointed one bit. Svetlana was the hostess, server, and basically everything else lol; she truly is the star of the show! We started our afternoon with some champagne and oysters and ended the light bite affair with the fanciest deviled eggs. For what you get, the prices are absurdly reasonable, and the hospitable service will bring ear-to-ear smiles throughout.

As you can imagine, a greta selection of champagnes and caviar. I've been here a couple times and…read morewhile not the biggest caviar fan, have enjoyed the visits. The servers and hosts are all very nice and friendly. They check on you but don't pressure you on anything. Inside the ambience is fun and bubbly, but I usually am a sucker for the sun so I opted for outside on the last visit. I've had the oysters and Chandon ($90 for 12 and a bottle!) but on the last visit had the chips and dip, a flight, and a spritz.

Oh my goodness, I love a great breakfast sandwich. Prepared fresh egg was the the perfect amount of…read moreover medium. On good sourdough with the right amount of bacon. Will be back!

Nice lil' general store right outside of Samuel P. Taylor State Park - it's perf!…read more The Deets: + Strong Wi-Fi is available - I was working remotely for the week from the State Park and was able to handle video conferencing without an issue. + Beer is available on draft and cans. Wine as well. + Fresh sandos, soups, burgers, tacos and soft serve were available. + Basic necessities for camping were available (s'mores kits, firewood, fire starter, etc.) + Outdoor and indoor seating is available + Bathroom is available for customers only. + Small onsite parking is available, other than that street parking is available.

Orion is the best red I've ever had. Granted I was influenced or primed to love it thanks to the GQ…read morearticle. But you literally drink this and sit back in awe.

We need more winemakers like Sean Thackrey -- and we certainly need more people like him as well…read more People often like to pose the question -- if you could invite anyone from any point in history to dinner, but could only invite so many people, who would you invite? Sean Thackery is one of my people. Considered by many to be a maverick, a rebel and an eccentric -- but also one of the most philosophical, intelligent, soulful and gifted people in the wine industry. Thackery did not get degree in viticulture or enology, he studied art history. His wines are made with his intuition, what his palate tells him and tips from his collection of ancient oenological texts (the world's largest such collection in his opinion). He has been making wine in a Bolinas eucalyptus grove for more than 20 years. The first wine he produced was a Cabernet Sauvignon, but quickly moved to other varietals. Today, Thackrey says he hasn't bought a Bordeaux or a Napa Cabernet in 25 years. "They're just too damn polite for me," he says. "Why drink a wine that you wouldn't like if it were a person? It's like sitting next to someone and everything they say has to be so proper." Tastings of his wines reveal consistently powerful, intense flavors and rugged tannins -- and there is a signature minty, eucalyptussy component as well. His wines are thought provoking and complex. Unlike almost every wine in the world, Thackrey believes his taste better the day after they are opened -- and I actually might agree. "My wines are like a person," he says. "They talk, they change, they tell you something different every sip. They taste different from one day to the next, from one hour to the next. That kind of complexity is what makes wine interesting." Thackrey certainly has his followers and his critics. There are those that love his wines and others who do not -- and many of his thoughts do not find a lot of acceptance from some in the industry. His operation is quite small (3,000-5,000 cases annually), only recently adding a forklift and a bottling line. He didn't learn how to make wine by going to UC Davis -- and has both feet firmly planted in the art, only sticking his toe into the science (but understands it does have its place in the process). Thackrey often notes that there is no word for "wine-maker" in French, adding that if "chefs were trained the way wine-makers are, you would rarely eat out." Thackrey says that each time he gets back from harvest, he turns off the engine, opens the cab, and looks back at the truckbed stacked with grapes, tons of them, in hundreds of boxes. He just looks; and after a very particular moment of silence, says to myself, "OK, Sean, there it is. Do something." The first thing he does first is very interesting. After the grapes are picked, he lets them sit and "rest" at least 24 hours outside his home, a technique that one UC Davis professor says nobody else does today. Thackrey says the idea goes back at least to the Greek poet Hesiod's book "Works and Days" (circa 700 B.C.). "(Letting the grapes rest) is commonplace in wine literature until the middle of the 19th century," Thackrey says. "That's what impressed me about it. It's a lot of work to do this, so they must have thought it was accomplishing some sort of useful purpose." Thackrey does use a machine to crush the grapes, but he pours the juice into open-top vats to ferment beneath the stars and eucalyptus trees -- a technique that fell out of fashion more than 200 years ago. Thackrey reads 7 languages. In addition to making wine, he is also creating an online archive of original texts that document the history of wine and wine making. He has personally transcribed all of these documents and the library currently contains about 100 transcriptions. He hopes this will be one of his huge contributions to the wine world, but his contributions go well beyond -- and he is so deserving of more attention, respect and adoration.