Wine and Wagyu Innovative service offers specialty cuts of meat, perfect wine pairings

In 1985, Dr. Julio Palmaz – then a doctor of vascular radiology at the University of Texas Health Science Center – revolutionized medicine when he invented and patented the balloon-expandable heart stent, an implantable device meant to save the lives of those suffering from heart disease. A success beyond nearly any measure, today there are approximately 1 million stents implanted worldwide each year. In 2006, the Argentinian-born Palmaz was inducted into the National Inventor’s Hall of Fame for his efforts.

To honor the tradition of both their families, the Palmaz family – now with adult children who also take an active role in the business – today owns and operates Genesee Valley Ranch in Las Plumas, Calif., where cattle are raised under meticulous conditions and fed a superb diet all while being well tended and monitored daily to create some of the finest Wagyu beef available. Under the family’s guidance, the ranch – formerly a stage coach stop and restaurant – is now a popular destination and community resource for locals and travelers. The old general store now serves as a used bookstore, and the restaurant menu is a showcase for local products including Wagyu beef from the ranch as well as pork and lamb from other area ranchers.

But, as with most overachievers, that is only the beginning.

The Palmaz family also owns and operates Palmaz Vineyards in Napa, Calif. The vineyard boasts 610 acres of planted grapes and an 18-story wine cave, where a full-time team of farmers and winemakers work together to create award-winning Cabernet Sauvignons, Chardonnays, Rieslings, Muscats and Brasas, an Argentinian-style blend. Its 2014 Napa Valley Cabernet Sauvignon ($185), in fact, was recently named among the top 30 wines in the world for 2019 by industry tracker Vivino.

In an effort to give their fans worldwide the chance to experience both their Wagyu and wine first hand, Palmaz now offers a package through its a Brasas Food and Wine Society wherein clients who chose to be members of one of their wine clubs can also become subscribers to their ranch club for a nominal added fee.

There are three-tiered options, ranging from the Chacra Club ($3,671 per year), which includes 14 bottles of wine and semi-monthly, seasonally appropriate deliveries of premium cuts of meat, to the Estancia Club ($7,688 per year), which includes 54 bottles of wine and semi-monthly deliveries. Cuts include smoked Wagyu beef sausage, Wagyu bratwurst, tomahawk steaks, Osso Bucco, New York strip, beef bacon, pinwheels, chuck eye steaks, shaved Zabuton and more. Single memberships featuring beef or wine only are also available, starting at $350.

For more, visit www.palmazvineyards.com.

A version of this story appeared in So Scottsdale and Uptown Magazines

photo credits – Palmaz