It is amazing to experience the entire OC Fair setting up around us the week before it starts and you can be a big part of it all too. The Courtyard has always been a special place for the OCWS. If you enjoy using power drills and stepladders and wearing clothes you don’t mind getting grubby, this crew is for you. When you walk in and look around, you can say you helped transform The Courtyard into one of the best venues at the OC Fair!
It will take our dedicated Courtyard volunteers several days to set up The Courtyard before the Fair starts, the only place that not only serves award-winning wines that we all enjoy but is the largest TWO sources of OCWS scholarship funds generated during the Fair. This is not the same as server shifts and RBS server training is not required to volunteer.
Dates for Set Up are each day from 9 a.m. to 3 pm on Tuesday, July 8, Wednesday July 9, and Thursday July 10, the week before the OC Fair starts. There may be another day added the week of the fair for last-minute adjustments. We will be moving and setting up express bars and hanging signs and decorations.
What gets set up must come down after the fair ends. The date to tear down The Courtyard is 9 a.m. to 3 p.m. Monday, Aug. 18, and Tuesday, Aug. 19.
Members can sign up for any or all five dates with me directly at Les@OCWS.org, and lunches and parking will be provided. Please contact me with any questions. Thank you again crew, for making The Courtyard the best place to Find Your Happy at the 2025 OC Fair!
Leslie “Les” Hodowanec, 2025 OC Fair Courtyard Set Up/Tear Down Coordinator
The 49th annual OC Fair Home Wine Competition will be held on Saturday, June 7, 2025 at the OC Fair and Event Center in Costa Mesa. This is one of the largest home wine competitions in California.
Organized and sponsored by the OCWS Winemakers Group, it is run entirely by volunteers from the OCWS. We need your help to make it a success.
The competition is a one-day event and runs from 7:30 a.m. to about 2 p.m. All volunteers will be treated to a hot breakfast and lunch, courtesy of the OCWS Cooks Caucus. You will also get the opportunity to taste many of the award-winning wines after the judging is complete. If you’ve never tasted homemade wines, you may be surprised at the quality and craftmanship of the award winners.
Volunteer positions include registration, stewards, data entry/scoring, food service, glass washing, and cleanup. There will be a brief orientation before the competition begins to familiarize everyone with their positions. No experience is needed and new volunteers will be paired with competition veterans. It’s a fun day and a great way to meet and mingle with your fellow OCWS members. Sign up today using the volunteer form on the OCWS website.
For questions about volunteering contact volunteer coordinator Cheryl Knapp at cknapp@jps.net. For questions about the event contact Event Chairman, Kevin Donnelly, kevindonnelly@OCWS.org.
This year, the Orange County Wine Society donated $49,507 in scholarships to the eight academic institutions listed below. This years’ donations raised the total amount of OCWS scholarships awarded since 1981 to over $946,000.
The scholarship funds come from a variety of sources, including tips at The Courtyard, OCWS Wine Auction, the featured winery program, and judges’ stipend and member donation. The judges’ stipend donations from the 2024 OC Fair Commercial Wine Competition totaled $3,000, which was given to UC Davis in addition to the standard donation. In 2026, the judges’ stipend donations will go to Napa Valley College. We thank the judges and our members for their support and hard work that made this year’s scholarship funding possible.
We will be attending the scholarship award presentations for Orange Coast College, Napa Valley College, and Allan Hancock College. Look for photos of the awards ceremonies and our scholarship recipients in a future issue.
University/College
Program
School Total
Allan Hancock College
Viticulture and Enology
$5,777
Cal Poly Pomona
Agricultural Science
$5,725
Cal Poly SLO
Wine and Viticulture
$6,225
CSU Fresno
Viticulture and Enology
$5,725
Orange Coast College
Culinary Arts
$5,825
UC Davis
Viticulture and Enology
$8,750
Napa Valley College
Viticulture & Winery Technology
$5,725
CSU Sonoma/Cunningham
Wine Business
$5,755
TOTAL DISBURSEMENTS
$49,507
Just a friendly reminder that you can make a donation to the OCWS Scholarship Fund anytime. There are two ways to donate:
Mail a check – Complete your check using the same instructions as above, and mail it to the OCWS office at OCWS P.O. Box 11059, Costa Mesa, CA 92627 Attn: Scholarship Fund A donation letter will be sent to you.
Donate Online – Logon to your account at ocws.org and go to the scholarship donation page: ocws.org/product/scholarship-donations/. You can make your donation online and print a receipt for tax purposes at the same time.
After more than two decades of dedicated service as the official OCWS Photographer, Jim Burk has decided to retire from his role behind the lens. Jim has done an outstanding job documenting our events and members over the years, leaving us with a rich visual legacy. We are incredibly grateful for his commitment and are pleased to share that he has graciously offered to mentor his successor once identified.
Now, we’re looking for our next OCWS Photographer!
If you have photography experience and are interested in capturing the vibrant spirit of our events, we’d love to speak with you. This volunteer position plays a key role in preserving the memories and milestones of the OCWS.
Responsibilities:
Photograph OCWS events throughout the year
Serve as Chair of the Photography Committee
Help select the monthly Photo Contest winner
Edit and deliver 20–30 top images per event to the Marketing Committee for Facebook and promotional use
Maintain organized electronic archives of all event photos
Take the annual panoramic photograph of the judges at the Commercial Wine Competition
Event Attendance & Benefits:
Complimentary Admission for Photographer +1 at:
Spring and Fall Membership Events
Winery Programs
Wine Auction
Judges’ Dinner (Commercial Wine Competition)
Optional Attendance (Ticket Purchase Required):
Champagne Brunch
Dine with Wine
Installation Dinner
Holiday Dinner Dance
Mini-Tastings
Winemakers’ Group Events
Other events not listed above
If the primary photographer is unavailable for a comped event, a Photography Committee member may attend and shoot in their place.
We recognize that this role may be too much for one person alone, so we welcome those interested in covering specific events or sharing responsibilities.
Interested?
Please reach out to Carolyn Christian at carolyn@OCWS.org by June 30 to express your interest or to learn more.
Let’s raise a glass to Jim and find the next great visual storyteller for the OCWS!
The history of the Orange County Wine Society membership began in July 1976 when, through the efforts of Brant Horton and 18 other founding members, the OCWS was formed. In May 1976 Brant decided that the OC Fair would be an ideal candidate for hosting a professional competition of California wines. He knew an organization of members was necessary to provide the time and talents necessary to accomplish this feat. Members were recruited to volunteer their time and efforts to successfully run the competition. The April 1986 Free Run publication stated, “The success of the first Commercial Wine Competition served as a catalyst for the growth of the OCWS.”
Membership in the 1980s
From 1981 to 1985 OCWS membership grew to a few hundred members. John Goodnight, Treasurer and Membership Chairperson in 1987 and 1988, estimates that there were about 350 members at that time. Membership information was stored on an Excel spreadsheet and the OCWS would use mail merge to do a mass mailing to collect dues in November and December. When the Board of Directors felt that year-end collection of dues was not fair to members who joined late in the calendar year, they changed the process so that membership renewal would occur on the anniversary of when the member joined.
It has always been true that most new members signed up during the fair. In the 80’s, typically 40 to 50 new members signed up. In the early days people could sign up for membership and members could sign up to participate in an event by filling out a coupon-like application that was part of The Wine Press newsletter and mail it in with a check to the OCWS office.
Since the cost of postage kept going up, membership dues had to increase to cover the cost of the newsletter mailings. The 1987 December Wine Press reported that the Board of Directors elected to increase the membership renewal fee from $20 a year to $30 a year with the additional $10 to go immediately into the Scholarship Fund. The Board stated, “Our goal is to be able to increase the amounts given to deserving students and to further promote the education and appreciation of California wines.”
The 1st Annual “Membership” Barbecue was held in August of 1987 at a cost of $10 for members and $11 for non-members. It was held at KiwanisLand, a three-acre private park in Garden Grove. It became a popular site for the Annual Membership Barbeque. The Wine Press stated, “This will give everyone an opportunity to meet the members (old and new), sip some wine, enjoy the food, and listen and dance to the band ‘Sweet Magnolia’.”
Membership in the 1990s
In the 1990s, OCWS membership grew to over 1,100 members. Dues were raised to $25 per single member and $35 for dual membership in 1991. OCWS identification cards were printed for the membership.
In the January 1999 Wine Press, a “Membership Update” written by Board Member Tim Morgon stated, “The power of ‘friendships’ is evident with about 20 or so of you members that ‘drafted’ or ‘volunteered’ 35 of your friends into joining the OCWS. I tip my wine glass to each one of you!” The article went on to report 582 memberships equating to 940 members.
In the March 1999 Wine Press the “Membership Update” reported, “During December and January, we attracted 38 new people to join our little wine club…The most popular reason people join, is still word of mouth.” In June 1999 OCWS membership grew to 990 members.
Membership in the 2000’s
From 2001 to 2005 OCWS celebrated its 25th anniversary and membership stabilized at about 1,100 members.
In October 2006, after reviewing the rising costs of doing business, the single membership cost was increased to $35, and dual membership was increased to $50. In February 2011 the OCWS held a Spring Membership Drive with the goal being to sign up 100 new members between February 1 and June 30, and the member who signed up the most new members would win two tickets to the Membership Barbecue and two tickets to the 2012 Wine Extraordinaire. Jim Graver won the contest and the two runners up, Kathy Krieger and Kris Julin, each won two bottles of wine.
On April 1, 2020, the Board of Directors was faced with the great challenge of operating in the COVID era. The Board of Directors chose to suspend membership renewal fees starting April 1, 2020, and as a result, the OCWS retained all its members. The Board continued to have social events virtually since we were under pandemic restrictions. After 12 months passed, membership renewals resumed and the herculean feat of our non-profit OCWS’s survival was realized! March, April and May 2021 membership remained steady at an average of 1,135 members.
Fast forward to our most recent OC Fair years 2022, 2023 and 2024, our new member recruitment results averaged out to 291 new members each OC Fair year. That’s a lot of “new member bell ringing” going on at the fair. Not too bad for a tax-exempt organization that has been around almost 50 years. Perhaps it’s because we’ve done a fantastic job of following our basic philosophy of not just promoting OCWS’s understanding and appreciation of wine, winemaking, and viticulture, but of having fun doing it! Cheers!
You are watching Jeopardy and thinking about how easy it would be for you to win any wine category because not only do you love wine, but you drink a lot of it! Well, have you ever thought about wine aroma and where it comes from? We are going to get you ready to win the wine aroma category:
A Short Background:
Aromas in wine come from the grape, winemaking and aging. There are three categories of aroma: Primary, Secondary and Tertiary.
Primary aromas are derived from the grape and fermentation process and include fruit and floral aromas. Sometimes spices, herbs and other natural elements existing near the vineyard may have an impact on the aroma of the wine.
Secondary aromas are derived from winemaking techniques. Examples include malolactic conversion and lees stirring or aging. Also having an impact is maturation and the vessel used such as stainless steel, cement tank, neutral oak and new oak.
Tertiary aromas develop over time as the wine ages in the bottle. Tertiary aromas are indicative of more complex wines with notes of earthy, floral, and nutty notes. Examples of tertiary aromas include leather, dried fruits, petrol, honey and mushroom.
“Learning the ropes” is an old nautical term for someone learning how to handle ropes and rigging on a sailing ship. It’s an apt term for someone learning a new skill, like winemaking.
The newest OCWS winemaker, John Kienstra, sat down in his living room with his wife and two guests. They were all there to taste the results of his first batch of wine. After popping the cork and dutifully inspecting it, he poured four glasses.
John’s journey into winemaking wasn’t at the forefront when he and his wife, Mary Dee, joined the Orange County Wine Society in July 2023. Like most members, they joined the organization at The Courtyard at the OC Fair.
They wanted to “expand their wine horizon” and thought the social aspect of the group would be fun. As John and Mary Dee began attending OCWS events, they heard about the Winemakers Group and how winemakers started the organization. John thought winemaking would be a unique way of learning about wine. Though not winemakers, they were impressed by the “warm welcome” they received at winemaker events. John’s interest was piqued and he was about to take the first steps on his winemaking journey.
He took a kit winemaking class, taught by OCWS winemaker, John Lane, in June 2024. A wine kit is a package containing concentrated grape juice, all the necessary ingredients, and instructions to make wine at home. Class participants got hands-on experience as they went through the process of making wine that day.
Participants also learned about the Winemakers Group mentor program where experienced winemakers offer help to new winemakers. Mentors are experienced in white, rose and red winemaking techniques. They can help those who want to make wine from fresh grapes, frozen grapes, fruit (other than grapes), or a kit.
John, the aspiring winemaker, asked Ed Reyes to be his mentor, partly because of Ed’s experience but also because they literally live around the block from each other. “You don’t have to live around the block from your mentor,” says Ed. “Most of the time, help is just a text or phone call away.”
Ed has helped a few other winemakers get started over the years. He describes mentoring as being part teacher and part coach. “I want to instruct and encourage new winemakers. I also want to pass along winemaking tricks that come from experience, things that someone wouldn’t normally pick up from a book or a class.”
After the kit class, John said he “could imagine himself doing it.” He looked at some winemaking videos on the OCWS website and gained more confidence. He was ready to jump in.
After wine is placed in a carboy, the entire unit is stored in a cool area.
From the videos and the class, he knew he needed to order an assortment of winemaking equipment and tools to get started. He also ordered a “Cabernet Sauvignon style” wine kit from Amazon, which included everything he had seen in the kit class.
Before start day in late December, John had prepared a 10’ x 12’ area which was plenty of space to work in. He sanitized working surfaces and tools in advance so everything was ready to go when Ed arrived to supervise. After going over the kit instructions and double checking that everything was sanitized, it was time to begin.
John simply followed the instructions. He added the grape juice concentrate from the kit into a 7.5-gallon fermentation bucket. Then he added purified water to get to six gallons of liquid in the bucket. The oak packet was added next followed by the yeast to begin fermentation.
Starting the kit took less than two hours. John had some questions but Ed could see he already knew what to do. Sometimes a first-time winemaker just needs verification that he or she is on the right track.
A few days later John reported seeing bubbles on the top of the fermentation bucket, evidence of the yeast at work. Wine fermentation happens in an open container. When the yeast converts grape sugar to alcohol it produces CO2 bubbles which give off a wonderful fermentation smell. You really get the sense being in a winery. “You can even hear it,” said John. A few days later, the sugar level was zero. The yeast had done their job.
The next day, John racked the wine into a six-gallon carboy on his own. Racking is transferring the wine to another container to leave any sediment behind. He degassed the wine and added sulfite to protect the wine, sorbate to prevent fermentation from restarting, and fining agents to help clear particulate matter from the wine. These chemicals were all included in the wine kit. At this point the carboy was completely full and sealed with an air lock to keep oxygen out.
Two weeks later, in mid-January, John and Ed got together to taste the wine. They determined the wine was doing well. It was getting close to bottling time and January 28 was circled on the calendar as bottling day.
Ed arrived on that day with his bottle corker. John had prepared an area outside with tools, hoses, equipment, corks and bottles all sanitized and ready. This time Mary Dee was there to help. With three people it took less than an hour to fill and cork 26 bottles. Some extra wine remained in the carboy but it didn’t go to waste. It was the celebratory drink for a job well done by a first-time winemaker.
About six weeks later, John, Mary Dee, Ed and his wife, Debbie, got together to officially sample the wine and see if it was as good as remembered on bottling day. After sniffing and swirling the wine, everyone tasted it and pronounced it a success. It had been 12 weeks from start to tasting day.
John is already planning his next wine, maybe another red but Mary Dee likes whites. He may even try making wine from frozen grapes. “It would be nice to get some more experience before getting grapes in the fall.”
John is thinking about expanding too. He’s eyeing the extra space in his three-car garage for winemaking equipment. John says Mary Dee is OK with that.
In 1976, a group of home winemakers decided to embark on a journey to support wine education. That journey was the beginning of the Orange County Wine Society. In partnership with the OC Fair, they started the OC Fair Wine Competitions, one focusing on amateur wines and the other on commercial wines.
Nearly half a century later, we are still going strong, with over $940,000 in scholarship donations to eight different California colleges and universities. As president of this organization, I have had the privilege of working with hundreds of members who selflessly dedicate their time to present stellar wine programs. It is one of my greatest honors.
To the outside world, it is difficult to explain the OCWS. We have a variety of events, from small, intimate dinners at members’ homes to the amazing 23-day run of the OC Fair where we serve thousands of people. Of our 1,000 members, so many bring the same passion they have for their personal lives and jobs to the organization. It is sometimes hard to believe that we do all that we do with very few paid staff.
And we are all on our own wine journeys. One of my favorite parts of our organization is our focus on wine as an approachable pastime that doesn’t require large sums of money to enjoy. Many of us are always searching for that great everyday wine that packs more flavor than belies its price point.
One of the beautiful aspects of the OCWS is watching the organization foster the development of its members’ palates as they spend time learning about new varietals, new wineries and new winemaking techniques. Education is woven into almost every aspect of our organization, from the Winery Programs where we hear stories of the humble beginnings of wineries that we know and love, to the articles in The Wine Press that call our attention to an interesting wine region or varietal.
Our annual Commercial Wine Competition is always seething with delectable wine knowledge, as we spend the weekend with notable winemakers who share the latest industry trends and their latest vintages. No less educational is the Home Wine Competition, with its entrants and judges sharing valuable information on how to improve their next batch of wine. Sometimes we don’t realize how much we know until we are asked to share it with others.
It is always amazing for me to see our members standing at the counter of The Courtyard at the OC Fair, sharing their knowledge with the public and marveling at how much they didn’t realize they had learned over the years. While we support formal wine education through our scholarship program, we also support collaborative learning through our events.
As we approach our busy season, I strongly encourage you to sign up for our many volunteer opportunities. In addition to contributing to the success of our events, you will be adding to your wine knowledge base and continuing forward on your wine journey.
Volunteer sign-ups for both of our competitions are already open. Go to OCWS.org and log in to your account, then choose competitions at the top to access the Commercial Wine Competition and/or the Home Wine Competition pages. Each competition has its own volunteer form to complete. Sign-ups for The Courtyard at the OC Fair are also open.
Remember, for all our events, the earlier you sign up, the better choices you will have.
And there are even more opportunities when it comes to wineries. Help us promote the OC Fair Wine Competition by dropping off a brochure at your favorite tasting room or emailing your wine clubs. The deadline to enter wines in the Commercial Wine Competition is May 16. Email this link to your favorite California wineries: ocws.ws/OCWineCompMessage.
If you have already volunteered at some point this year, I thank you for your time!
As we approach our 50th anniversary next year, I also invite you to share your memories of the organization and share your ideas on events and souvenirs to help us commemorate this milestone. Use this link to share your ideas: ocws.ws/50th.
For new members… welcome to your wine journey. I encourage you to sign up for the OCWS Friends Program to pair you with one of our seasoned members who can introduce you to others and show you the ropes.
I am truly blessed to lead this organization of over 1,000 members (one of the largest wine enthusiast groups in the nation). Wine is a very social endeavor. We are all on separate wine journeys together, and that makes each wine event more special. I look forward to seeing you at one of our future events. Cheers to you all!
By Hank Bruce – Member of the 50th Anniversary Committee
The OCWS was founded in 1976. Early OCWS wine programs included wine and food pairings by founding member Judi (Collins) Brady and near founding member Jane (Mc Grath) Goodnight. Even up to the late 1980s, the near monthly OCWS wine tastings at local hotels were not accompanied by food service, and the Board of Directors disapproved of members bringing food to these events. Sam Puzzo was elected to the BOD in fall 1989. He and a small group of OCWS members had long discussed food pairing with wine. Sam has been officially credited with being the driving force responsible for mini-tastings.
His idea of having 30 or 40 people meet at one home to sample a group of wines was approved by the Board. The OCWS bought tables and chairs and they were transported to different homes for each mini-tasting. Board member Carol Stiglbauer suggested group size be trimmed to 16 people and to have groups meet at several sites simultaneously to sample identical wines at each location with potluck foods. This eliminated the need for the OCWS to move tables and chairs. Sam Puzzo ran the mini-tastings for the first three years. Bob Prill and Ron Gottesman hosted the first two mini-tastings at their homes.
The Wine Press first reported on mini-tastings beginning in November 1991. In the 2000s mini-tasting hosts would meet as a work party to open the cases of delivered wine, bag the wines, label the bags and gather supplies into bins, including plates, napkins and 1 oz. pour spouts. Bins were brought to host sites and reusable supplies were returned to the office after the tastings. Chris Cunningham arranged for purchases of a lot of the wines in the 2000s and supplies would be picked up at his home.
A detailed log of mini-tasting venues and host names from March 2011 to December 2024 has been compiled and maintained. Mini-tasting themes besides Gold Medal Wines have included specific grape varietals, Pinot Noir and Cab Sauvignon being most popular, Rhone-style wines and specific wine-growing regions. Over the years members responsible for the mini-tastings have included distinguished OCWS alumni. George Cravens has done an outstanding job organizing mini-tastings from 2018 to 2024.
In the three years since our activity limitations due to COVID-19 precautions ended, on average seven sites have been available for each of the four mini-tastings held per year. The most popular tasting has always been the tasting of OCWS Gold Medal Winners from our own Commercial Wine Competition.
Our current mini-tasting chair, Don Mayer, provides hosts with supplies and bagged wines. Hosts welcome up to 16 guests. Individuals and couples bring potluck food, that is coordinated by the host, sufficient to provide small portions for 16 people. In addition to rating the wines, typically in 5 flights, participants vote for Chef of the Evening, who is awarded a gift bottle of wine. Guests are each requested to bring two wine glasses for sampling the wine. Participants vary from those seriously focused on tasting and analyzing the wine, to those primarily interested in socialization with others while enjoying a variety of foods, both solid and liquid.
2025 has been a great year for the OCWS Wine Auction! I am so proud of this year’s amazing Wine Auction committee and the event volunteers who worked so hard to present an incredibly successful event. Despite a few behind-the-scenes challenges this year, the event ran smoothly. We don’t have the final figures yet, but our gross revenue was 9.6% more than projected. This was achieved despite having only 5.5% more wine lots than last year.
Many thanks to our donors for the Special Auction this year:
Hall Wines Walt Wines Venge Vineyards Larkmead Vineyards MacRostie Winery Booker Wines Emercy Wines Turley Wines Future Perfect Wine Parrish Family Vineyard Alma Rosa Winery & Vineyards Denner Vineyards Crown Point Vineyards DeFalco Damily Foods & Wines Wine Guy & Wine Gal Edgar Allen Poe Speakeasy Ortiz Fire Protection Shelton Fire Protection Hands On Wellness Center Sue England Ellen Flynn Cathy & Lee Painter Michael Sun J’anna Jennings Carolyn & Damian Christian Adrienne & Dino Amico Tricia Shelton
Liquid Farm
Hundreds of volunteer hours went into the preparation of our second largest fundraiser of the year. I would like to recognize a host of people who made the event a great success.
A BIG Thank you to my Wine Auction Committee (I affectionally call the Wine Auction Warriors) for the amazing job they did this year:
Adrienne Amico – Verbal Auction
Dino Amico – Wine Ops – Security
Chris Bruce – Computers/Data Entry
Hank Bruce – Wine Ops – Warehouse
Damian Christian – Wine Ops – Auction Floor and Workers
Kevin Coy – Advisor
Stephanie Djang – Verification
Sue England – Volunteers
Ellen Flynn – VIP Experience
Fran Gitsham – Advisor
Scott Green – Computers
Shannon Jestin – Check-in
Laurie Kjar-Reiss – Checkout
Cathy Painter – Event Food and Wine
Lee Painter – Wine Ops – Verification
Rochelle Randel – Administration
Bill Redding – Advisor
Janet Riordan – Checkout
Tricia Shelton – Special Winery Experience Auction
Daniel Vlahovic – Wine Ops – Verification
Jolen Zeroski – Check-in
A special thank you to Bill Redding and his dedicated team who catalogued and prepared the wines prior to the event. And to Kevin Coy for overseeing the crew to move over 4,300 bottles of wine from the cellar to the auction floor. This crew included a number of students from the OCC Culinary Arts program that we support with our Scholarship Fund. This year they moved the wine in record time and finished that portion of the setup by 9:45 a.m.
Hats off to our top 10 spenders for their generous bids that made this event successful.
Kathy & William Schymick
Eberhard & Mary Anne Neutz
Dewey & Diana Davide
Sandi & Danny Jones
Lou & Shelley Cohen
Robert Maloney & Joey DeLeon
Taylor & Steve Alber
Robin McCormick
Mark & Jody Theissen
Mike & Cathy MacKenzie
The Wine Auction requires an army of volunteers and workers. My sincerest thanks to every person who donated their time. Your contribution made a big difference in the success of the event. Special thanks to those who stepped up to assist with verification and checkout.
This event is so crucial to our organization and would not be possible without our members who attend this event each year. Thank you to nearly 200 attendees who patiently waited while we verified that each bidder had the correct lots in their boxes. At the end of the day, we didn’t have a single lot missing!
We hope you enjoy the wines that you purchased at a fraction of retail and thank you for supporting OCWS and its educational mission. We will see you next year to do it all over again!
