Winemaker Notes
Sonoma Coast Durell Vineyard has been the source behind some of the most sought-after Chardonnay wines in California fortunate to work with two outstanding vineyard blocks that combine to make something special. This 2 lively and exotic with rich flavors, complexity and focus. We fermented in French oak barrels to produce an ex illustrates the balance and exceptional character of the vintage.
About Winery
Sojourn Cellars was founded in 2001 by two tennis friends, Craig Haserot and Erich Bradley, who shared a passion for great wine and tennis. They started with small bottlings of Cabernet Sauvignon from exceptional vineyard sources. Over the years, Sojourn Cellars has grown into a boutique winery producing highly acclaimed Pinot Noir, Chardonnay, and Cabernet Sauvignon. Their hands-off winemaking style allows the character of the vineyard sites to shine through in the wines.
Winemaker Notes
We are fortunate to work with two outstanding Durell Vineyard Chardonnay blocks that blend with synergy and result in exceptional wines each vintage. These two blocks of Old Wente clone Chardonnay have formed the Sojourn Durell Chardonnay since 2012. Both blocks were picked at night to retain freshness and allow us to extract only the highest quality juice. This wine offers a unique combination of apple and citrus fruit aromas with layers of minerality. It is expansive yet balanced, with great acidity, firm structure, and a long finish.
About Winery
Sojourn Cellars was founded in 2001 by two tennis friends, Craig Haserot and Erich Bradley, who shared a passion for great wine and tennis. They started with small bottlings of Cabernet Sauvignon from exceptional vineyard sources. Over the years, Sojourn Cellars has grown into a boutique winery producing highly acclaimed Pinot Noir, Chardonnay, and Cabernet Sauvignon. Their hands-off winemaking style allows the character of the vineyard sites to shine through in the wines.
Winemaker Notes
This native-yeast-fermented Chardonnay features bright, zesty lemon aromas complemented by charming white flower notes. On the palate, it offers fresh and mouthwatering flavors of ripe pear, apple, quince, and hints of baking spice and chalky minerality
About Winery
Sojourn Cellars was founded in 2001 by two tennis friends, Craig Haserot and Erich Bradley, who shared a passion for great wine and tennis. They started with small bottlings of Cabernet Sauvignon from exceptional vineyard sources. Over the years, Sojourn Cellars has grown into a boutique winery producing highly acclaimed Pinot Noir, Chardonnay, and Cabernet Sauvignon. Their hands-off winemaking style allows the character of the vineyard sites to shine through in the wines.
Winemaker Notes
Rich with vibrant fruit and balanced acidity, this wine shows pretty orange blossom, apple and melon aromas, with layers of lemon custard, fresh apricot and honeysuckle flavors expanding on a balanced finish. Few Semillons show their richness and complexity as those produced in Washington State. Our cool harvest nights help to ensure crisp natural acidity, making this a wonderful food pairing wine.
About Winery
Founded in 1983 in the Walla Walla Valley, L'Ecole No 41 is one of Washington State's most iconic and oldest family-owned wineries. Housed in the historic Frenchtown School depicted on our label, we have earned international acclaim for producing distinctive wines of the highest quality. We craft ultra-premium wines that reflect the unmistakable typicity of Washington State and the unique terroir of our Walla Walla Valley vineyards.
Growing and making 100% of our wines, each bottle is handcrafted with a commitment to quality in the vineyards and the winery. More than three decades of winemaking experience, ongoing investments in our Walla Walla Estate Ferguson and Seven Hills Vineyards, and long term relationships with many of the most prominent vineyards in Washington State are central to our well-known reputation for quality and consistency across our wine portfolio. These tenets will continue to sustain L'Ecole well into the future.Â
L'Ecole is one of the most honored wineries in Washington State. We are proud to be recognized by Wine & Spirits Magazine as a Top 100 Winery of the Year for fourteen consecutive years. In 2014, Decanter awarded our 2011 Estate Ferguson the International Trophy for Best Bordeaux Blend in the World! In 2016, the 2013 Ferguson won the International Trophy for Best New World Bordeaux Blend from the Six Nations Wine Challenge.
We have compiled a selection of wine mix best pick for any occasion special for you. Our wine Bundle are meticulously crafted with flavour, quality, and premium selection.
Bundle Include :
1x 2022 Williams Selyem Pinot Noir Russian River Valley1x 2023 Sonoma Cutrer Chardonnay Russian River Ranches
We have compiled a selection of wine mix best pick for any occasion special for you. Our wine Bundle are meticulously crafted with flavour, quality, and premium selection.
Bundle Include :
1x 2022 Williams Selyem Drake Chardonnay1x 2023 Hanzell Farm Chardonnay, The Zellerbach Selection1x 2022 Sojourn Chardonnay Sonoma Coast
Winemaker Notes
Quite restrained on the nose and less tropical than previous vintages. It unfurls in the glass to reveal profound and attractive notes of citrus, lime leaf, apricot and orange blossom. The palate shows mouthwatering intensity, with subtle-but-juicy passionfruit notes melding with those of citrus, white stone fruit, makrut lime, pink peppercorn, hibiscus and pink grapefruit. Throughout, there is a freshening saline edge and a fresh-squeezed lemon acidity that carries a long, concentrated and complex finish.
About Winery
Cloudy Bay Vineyards, established in 1985, is today a partnership between champagne house Veuve Clicquot Ponsardin and co-founder of Cape Mentelle Vineyards in Western Australia, David Hohnen. The Cloudy Bay team is committed to producing 'wines of region' and strives to enhance the pure, bracing flavors naturally afforded by the climate and soils of Marlborough. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand's South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley and long-term supply agreements with five Wairau Valley growers. The main varieties grown are Sauvignon Blanc, Chardonnay and Pinot Noir.
Winemaker Notes
The 2022 DAOU Chardonnay displays a rich, ample nose of pineapple, vanilla bean, mango, hazelnut and nutmeg spice. Floral tones of honeysuckle and star jasmine are accented by sweet ginger and lemon zest. The palate is weighty and mouthfilling, delivering round, silky flavors of Bartlett pear, Crenshaw melon, kiwi and fresh pineapple. Notes of Golden Delicious apple and papaya are complemented with lemon cream pie and crushed almonds, while hints of white peach, citrus peel and cinnamon linger on a long, graceful finish.Â
About Winery
In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world.
Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.
Winemaker Notes
The 2020 Chardonnay presents luscious aromas of pineapple, pear and Granny Smith apple with appealing hints of lemon chiffon, nectarine and honeysuckle. As the experience unfolds, the nose further reveals hints of star jasmine, nutmeg and vanilla bean. The palate is plush and graceful, offering mouthwatering flavors of peach, mango, kiwi and fresh Crenshaw melon. The rich fruit is perfectly complemented by suggestions of lemon zest and baking spice, while a voluptuous finish lingers with notes of pineapple, guava and hazelnut.
About Winery
In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world.
Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.
Winemaker Notes
This wine is delightfully fragrant and floral, showing lovely aromas of fresh strawberry, sliced peach, and watermelon with nuances of hibiscus, cherry, and clover honey. The palate is refreshingly crisp yet lusciously smooth, revealing juicy flavors of nectarine, orange, strawberry parfait, and golden delicious apple. These primary flavors are underlain by plush, pleasing notes of papaya and honeydew melon, accented with a suggestion of rosehip tea. A long, clean finish lingers with impressions of peach, citrus zest, and Barbados cherry.
About Winery
In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world.
Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.
Winemaker Notes
Spotlights aromas of honeysuckle, lime, sweet herbs, and fig. These aromas are complemented on the palate by the bright flavors of grapefruit, kiwi, key lime, and passionfruit, with the rich texture and long finish provided by acacia barrels.
THE J LOHR STORY
Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands.
In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing.
Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines.
PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence.
Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights.
After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose.
In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.
Winemaker Notes
The 2022 Riverstone display enticing aromas of ripe orange, white peach, nectarine, cocoa, and baking spices. The rich texture and balance on the palate from barrel aging sur lie offers flavors of ripe Meyer lemon, citrus cream, hazelnut, and a hint of oak on the long finish.
This versatile wine pairs with a wide variety of foods, including fresh seafood risotto, mussels in white wine sauce, roast chicken with apples, and holiday ham and turkey.
THE J LOHR STORY
Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands.
In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing.
Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines.
PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence.
Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights.
After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose.
In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.
Winemaker Notes
The 2021 Riverstone display enticing aromas of ripe orange, white peach, nectarine, cocoa, and baking spices. The rich texture and balance on the palate from barrel aging sur lie offers flavors of ripe Meyer lemon, citrus cream, hazelnut, and a hint of oak on the long finish.
This versatile wine pairs with a wide variety of foods, including fresh seafood risotto, mussels in white wine sauce, roast chicken with apples, and holiday ham and turkey.
THE J LOHR STORY
Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands.
In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing.
Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines.
PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence.
Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights.
After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose.
In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.
Winemaker Notes
Exotic aromas of honeysuckle, ripe pear, Meyer lemon, and lychee. Flavors of ripe apple and pear, with just a touch of residual sweetness, classic minerality, and a light, refreshing spritz of natural carbonation on the finish.
Fresh, cool, crisp and easy drinking Riesling that begs for another glass. A perfect sipper by itself but its lower alcohol and bright acidity also make it a no-rules, incredibly food-friendly wine. Pair it with Asian-Fusion cuisine or anything with a lick of spicy heat.Â
THE J LOHR STORY
Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands.
In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing.
Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines.
PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence.
Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights.
After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose.
In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.
Winemaker Notes
The 2021 Kongsgaard Chardonnay is described as a stellar, refined, and elegant wine. It showcases a harmonious blend of citrus and honeyed aromas with a vibrant, saline, and mineral finish. The wine exhibits a full-bodied and creamy texture with a long, lingering finish, featuring notes of lemon oil and wet stone. It is characterized by a bright acidity that balances the rich fruit flavors.Â
Kongsgaard Winery
Kongsgaard Winery is a boutique, family-owned winery located in the heart of Napa Valley, California. Known for producing small amounts of highly acclaimed, world-class wines, the winery has gained a reputation for its exceptional Chardonnays and Cabernet Sauvignon, which reflect the rich terroir of Napa Valley.
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Winemaker Notes
Each block was picked by hand at night, and firm, cool clusters were delivered to the winery before sunrise. We hand-sorted the clusters then transferred them into a bladder press. After gentle pressing, the juice settled for 24 hours before we carefully racked it to French oak barrels, 64% new. Native yeast slowly guided alcoholic fermentation, with measured batonnage until malolactic fermentation was complete. The wine aged sur lie for 15 months and was bottled unfined and unfiltered.
About Winery
Wayfarer is the manifestation of a remarkable place, masterful winemaking, and the drive to go to extremes to create something truly exceptional.
After nearly 30 years as an acclaimed Napa Valley vintner, Jayson Pahlmeyer became increasingly entranced by the wines of Burgundy. “Every oenophile eventually gravitates to the wines of Burgundy,” he says. In the early 1990s, Jayson began seeking out the finest Pinot Noir and Chardonnay vineyards in the world.
A close friend, legendary French wine importer Martine Saunier, had located two parcels for sale in Burgundy – Clos de la Roche, a Grand Cru Pinot Noir vineyard in Côte de Nuits Grand Cru, and Corton Vergennes, a Grand Cru Chardonnay vineyard in Corton. His winemaker, Helen Turley, was to make the wine with the hands-on assistance of the renowned Michel Niellon at his Chassagne-Montrachet winery. However, just after the papers were signed, the deal was nullified by an obscure Burgundian real estate clause that permitted last-minute alternative offers.
Though these iconic vineyards faded from his dreams, Jayson knew that, eventually, the perfect site would present itself. He just didn’t realize it would be six years later in the remote hills of the Sonoma Coast at a small farm called Wayfarer.
Winemaker Notes
The 2021 Beaux Freres Willamette Valley Chardonnay is a wine of great precision, showing notions of key lime, passionfruit, paraffin wax, white raspberry, shiso leaf and lemon curd.
About Winery
Beaux Frères is the story of an uncommon encounter between the exceptional Willamette Valley, Oregon terroir and Founder Michael Etzel.While on vacation in 1986, Michael Etzel came upon an 88-acre pig farm for sale located on Ribbon Ridge in the Northern Willamette Valley, Yamhill County, Oregon. After some deliberation, Michael purchased the farm with his brother-in-law (“beaux frères”), Robert Parker, Jr. Since their first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represent the essence of the vineyard, while also using organic and biodynamic practices. Today, Beaux Frères is recognized as an exemplary Estate in Oregon.
Winemaker Notes
The 2021 Alpha Omega Chardonnay is straw yellow with hints of gold. Youthful aromas of golden delicious apple and stone fruit, accent notes of white flower, toasted cereal grains, French toast, honey and phyllo dough. An exciting core of melon, kumquat and lemon custard fruit mix with hints of hazelnut, nutmeg, maple candy and stony minerality.
After whole cluster pressing, the Chardonnay Napa Valley 2021was barrel fermented in 100% French oak, 33% new barrels. Partial malolactic fermentation provides a richer and fuller aspect to the wine that was then aged in the same barrel composition for 19 months with periodic stirring of the lees. To soften the impact of oak and preserve freshness, the winemakers selected larger puncheons for 30% of the barrels.
About Winery
Established in 2006, Alpha Omega’s mission is to create artisanal wines drawing on Old World vineyard handcrafted practices and emphasis on unique terroir driven characteristics that reveal a sense of place combined with New World technology and science.
The winery, located on the Rutherford Bench in the heart of Napa Valley, exudes the utmost experience of hospitality in an authentic place reflective of the Napa Valley farming community. Presenting world-class wines in a convivial setting remains just as paramount to vintners Robin and Michelle Baggett today as when they opened the winery’s doors on July 1, 2006.
Alpha Omega boasts a picturesque setting, highlighted by views of its landmark water fountains and reflecting pond, stunning vineyards and the statuesque Mayacamas Mountains. The breathtaking scenery makes for the perfect backdrop to enjoy the handcrafted wines made with grapes from prized, historic vineyards by Alpha Omega’s talented winemaking team.
A warm staff of well-trained wine educators, the postcard-worthy setting and the modern farm-style architecture of the winery on Napa Valley’s famous Highway 29, paired with beautiful wines was the intentional vision the Baggetts conceived when they toured the valley in 2005 searching for a property to purchase to open their first winery together. To create an estate comparable to the finest in the valley, the Baggetts took on the project in the same fashion that helped them achieve success in other fields — Robin as an attorney, grape grower and vintner in San Luis Obispo and Michelle as an international hotel interior designer later becoming a hospitality marketing and communication professional and branding whiz. Creating the brand name Alpha Omega in 2005 predestined their ambition to craft the ultimate winery experience from beginning to end. Today, Alpha Omega is honored that its estate is considered one of the top wineries in the region.
When it came to building its brand, Alpha Omega spared no expense. There were no limits for the starry-eyed vintners who aimed to bring their vision to fruition. Several months into negotiations for the property, Sir Peter Newton of Newton Vineyards suggested to the Baggetts that they talk to his winemaker and assistant winemaker about joining their new winery project. This team together had excelled at making award-winning wines for Newton Vineyards in Napa Valley and left to do the same for Alpha Omega.
The Baggetts’ relationships in the valley afforded them the opportunity to procure the best grapes from prized vineyards throughout the top AVAs of Napa Valley — most notably Thomas Vineyard in Rutherford, Beckstoffer To Kalon in Oakville, Beckstoffer Georges III in Rutherford, Beckstoffer Dr. Crane and Beckstoffer Las Piedras in St. Helena, Stagecoach in Atlas Peak, Drew Vineyard in Mount Veeder and Sunshine Valley in the Oak Knoll District.
