RS– Guest Ranch Photos

3rd Annual Men's Offsite - Birds, Boars & Big Pours

In the past we have gone to a terrific salmon lodge in British Columbia , this year we're trying a different twist.  This year we'll be going hunting.  That's right, have you ever wanted to go out onto an 18,000 acre ranch that truly is like what California used to be like and go on a extravagant hunting trip?  Well, here's your chance...

Jason and the folks at the RS_ Guest Ranch in Paicines (south of Hollister) have put together a phenomenal hunting package for a weekend trip in October.  We will enjoy all of the Guest Ranch's superb accommodations and fine food, and then hunt pheasant and wild pig.  It is truly a phenomenal experience.  We will of course have plenty of Fernwood Cellars wines (including many older vintages from the library) as well as large/rare format Cabernet Sauvignon for prizes for a variety of friendly competition over the weekend. 

Trip Cost: $1,100 (with additional $550 charge for a pig in hand)

Note that this is a fantastic price and is way below their usual rates

Package Includes:  Jeep tours, skeet shooting, and target practice at the rifle range , all accommodations for a 2 night stay, meals and wine, guides, birds, use of hunt dogs.  All lodging is 2 hunters per room.  Hunters feel free to bring your own dogs, as they are welcome.

Trip Requirements:  You will need a valid California Hunting License, Upland Bird Stamp, Pig tags, Copper ammunition for your rifles

Added Bonus Courtesy of Los Gatos Meats: As a special deal for this event Brian and his team have graciously offered to do all of the pork processing for an outstanding price of $100/pig.  This price includes their base package, if you would like special products produced from your pig they are happy to accommodate; however there will be a price increase.

Limited Spots Available -- RSVP Now!
Please note, there are only 20 spots available for this trip.  Please respond to matt@fernwoodcellars.com quickly if you wish to participate.

Hope to see you soon,

Matt Oetinger