Inside Sonoma

Through one of the wettest, coldest springs in Sonoma history, the property managers at Matanzas Creek Winery had more worries on

Guests enjoying The Days of Wine & Lavender.

their minds last month than just late bud break for their grape vines.

When, they wondered, would their lavender bushes blossom?

With hundreds of shrubs, and the upcoming 14th Annual Days of Wine and Lavender event being held on the estate this Saturday, June 26, there was a lot at stake. Not only are the pretty plants a tourist attraction, but their blossoms are the backbone of a cottage industry for the 1,500 acre Bennett Valley estate, harvested from its terraced hillside entry garden flowing in an ocean of brilliant purple.

Lavender lined entrance to Matanzas Creek.

From lotions, potions, soaps, and plenty of would-be potpourri crafted in an on-property lavender barn, the bushes are big business. In fact, Matanzas harvests more than two millions stems each year.

Yet as I toured the fields with them in late May, barely a hint of purple peeked through.

Fortunately, Mother Nature appears to have cooperated at the last minute, and the festival will go on as planned this weekend. From 1 to 4 p.m. you can wander the gardens, sample wines from new and library bottlings, listen to live music, and indulge in another highlight of the blossom-y byproduct: a rainbow of dishes showcasing lavender as a culinary ingredient.

Winery chef Constantino “Taki” Laliotitis has prepared a substantial feast of flowers this season. There will be lavender coconut rock shrimp ceviche, lavender roasted pork shoulder with creamy coleslaw, and chocolate-lavender infused Pot de Creme with summer berry salad.

In my sneak preview tasting, the ceviche was particularly surprising for its success. While ceviche is traditionally citrus-based, Taki added coconut milk, poaching the seafood then spritzing it in lime, so that the lavender added just the slightest tropical-floral finish.

For those in lavender overload, other dishes will include butter lettuce salad with horseradish and fine herb vinaigrette; Matanzas Creek spice rubbed hanger steak with frites, Sausalito farms watercress and Cabernet ketchup; and Rancho Gordo three bean salad with sun-dried tomato dressing and fresh basil.

Naturally, you’ll be able to buy lavender for your own cooking pleasure. Get it in dried buds, and in grilling sticks to infuse floral flavors into poultry, lamb and vegetables. If you do, however, take a tip from chef Taki: less lavender is more. Just the tiniest pinch can flavor a whole dish; too much can have your food smelling like grandmother’s closet and tasting like soap.

“It’s difficult, because you want to use every last bit (of lavender), Taki agrees. “But you just have to let it go, otherwise the flavor will be too strong.”

This event sells out every year so buy your tickets now ($95 per person).

Details: Matanzas Creek Winery, 6097 Bennett Valley Rd., Santa Rosa, 707-528-6464, matanzascreek.com