|
 
Flora Springs Founded in 1978 by Flora and Jerry Komes along with their children, John Komes and his wife Carrie, and Julie Komes-Garvey and her husband, Pat Garvey, Flora Springs has been a family affair for three decades. As more and more of Napa Valley's founding families succumb to the lure of corporate buyouts, the Komes-Garvey family continues their mission to create hand-crafted, world-class wines from their estate vineyards – and is celebrating a 30 th anniversary this year. Third-generation vintners Nat Komes and Sean Garvey, both of whom grew up at the winery and have worked there for several years, are now poised to take the helm guiding the winery into a new era of artisanal winemaking in the spirit of tradition, innovation, and community values epitomized by their grandparents, Flora and Jerry. “We're really proud of the tradition we've established here,” says John Komes. “And it's a joy to be able to see the next generation of our family move forward in the spirit of that tradition to bring a new perspective to winemaking.” The Komes-Garvey families own 650 acres of sustainable vineyards throughout five appellations in Napa Valley, enabling Flora Springs to maintain the quality of their wines through estate-only fruit. Part of Flora Springs' commitment to community and innovation is through green vineyard practices; 100% of their vineyards are sustainable, and 20% are organic. 70% of the vineyards will be certified organic by the end of 2009, with more on the way. Flora Springs Winery & Vineyards
Robert Hall Winery Gordon Brothers Family Vineyards Before planting the vineyard, Jeff sought out the expertise of Walt Clore, the “Father of Washington Wine.” Together the two inspected a 200-acre parcel of sagebrush-covered land near the confluence of the Snake and Columbia Rivers. Walt strongly approved of the land that would soon become Gordon Brothers. At the time the vineyard was planted, there were 19 wineries in Washington and less than 5,000 acres of winegrapes in production. Jeff and Vicki quickly fell in love with the camaraderie of the small, but remarkably supportive winemaking community. Now, the Washington wine industry has grown to over 300 wineries and 30,000+ acres of winegrapes, but the Washington industry still maintains its solidarity. Along the way, there have been a few changes. In 1998 Jeff’s brother Bill retired. That same year a new wine production facility was built on the vineyard that greatly centralized all aspects of the winemaking process. In 2001, Jeff’s daughter and son-in-law, Katie and Marc Nelson, joined the family business. Marc manages the organic cherries and apples, and is learning the craft of managing the vineyard. Katie helps with marketing and brand development. JUSTIN Vineyards The winery is located in the Paso Robles appellation of California’s Central Coast. The region’s first grapes were planted in 1779 by Franciscan missionaries and today are home to the third highest concentration of wineries in the United States. Their desire is to make world class wines that reflect the unique soils and climate of their California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. To belong in the company of the finest wines in the world is both a mission statement and an operating creed. For more than 25 years our focus has been on providing quality wines that respect their origin, express varietal character and provide value. We honor tradition and embrace innovation in our quest to excel. JUSTIN wines are available across the United States and in more than 20 countries around the globe. Select retailers and restaurants nationwide have offered JUSTIN for a quarter of a century. Winemaking techniques range from the time honored to cutting edge in shaping the JUSTIN style. The prime focus is on a “left bank” Bordeaux style blend of Cabernet Sauvignon, Merlot and Cabernet Franc, named ISOSCELES; JUSTIFICATION, it’s “right bank” Merlot and Cabernet Franc cousin; and varietal bottlings of Cabernet Sauvignon, Syrah. We also produce limited amounts of Tempranillo, Zinfandel, Malbec, Petit Verdot, Sangiovese, OBTUSE (Port wine), Sauvignon Blanc and Chardonnay. OPUS One Domaine Serene The growing season began in mid-March with bud break. Bloom began in early June and was fairly drawn out. This led to full crops and a range of ripeness within each cluster. The summer was relatively cool with significant rain each month. The result was full canopies with ample croploads. Crop thinning and leaf pulling were more important than ever and were a strong focus this season. The harvest came in three waves: early (30%), mid (45%) and late (25%), with significant rainfall before and after each. The lessons learned? Forst, that the condition of the grapes early in the season (May and June) makes all the difference in the quality of the wines at harvest. Second, temperature before and after rains at harvest are more important than total rainfall. During the harvest of 2007, we took on over 8 inches of rain. The surprise was that the fruit remained sound, continued to ripen and developed nice flavors. The keys to our success with this harvest were our vigilant focus on grape growing early in the season and the cold temperatures this fall during the rain events. The fruit took on very little of the rain and the clusters remained healthy. Bunch rot or botrytis was a non-issue because the grapes were healthy going into our rainy weather. The result is wines that are pretty, well-balanced and forward with nice expression of terrior. The quality of the wines speak for themselves. - Tony Rynders, Winemaker Quady In 1980 they decided to add a fortified white dessert wine to their line. The wine, from the obscure Orange Muscat grape variety was named Essensia and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes which became the first Elysium. By 1984 the expanding business needed space and Andrew and Laurel needed help. Fresno State graduate and former Peace Corp member Michael Blaylock, now winemaker, and Cheryl Russell, now general manager, joined and a new winery was completed. With their enthusiasm and dedication the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and VYA vermouth. Bell Wine Cellars
In June 2002 – Ron Berberian, former California wine wholesaler, and Alex Spanos, owner of the San Diego Chargers, formed Spanos Berberian Winery, LLC. The venture acquired Baritelle's interest in the brand name and assets of Bell Wine Cellars, and a new partnership was formed with Anthony. As the winery continues to grow future plans are for developing additional vineyards and winery assets at the winery in Yountville. Nestled between the stacks of aromatic barrels and towering stainless steel tanks, guests can taste the signature Bell Cabernet, Baritelle Vineyard, at the intimate, elegant tasting bar. We also serve Viognier, Chardonnay, Merlot and Shiraz, encompassing a wide range of flavors, from vineyards both near and far afield. Our tasting room is open daily from 11:00AM to 4:00PM by appointment. Special arrangements may also be made to accommodate special requests. Our shaded patio looks west, out across the vineyard to the Mayacamas range across the valley. One can watch the hills as they subtly change their shades of blue while the sun arcs overhead, culminating in an intense violet blue as the sun slips behind Mount St. John, flooding everything in golden light. It is a relaxing place to enjoy a leisurely picnic, with the Wine Train tooting off in the distance.
Deloach Vineyards The shake roofed building tucked amongst the vineyard rows has evolved from a small winery with a few fermenting tanks and aging barrels to a state-of-the-art facility designed for the specific needs of each of the grape varietals we produce, but tailored specifically for Pinot Noir, Chardonnay and Zinfandel. We consider each step of the winemaking process an opportunity to showcase the distinctive flavors contained within our carefully cultivated grapes. Every bottle of wine with our name on it is a worthy representation of the best effort from each and every person at De Loach Vineyards.A visit to the winery is peaceful and relaxing - just far enough off the main thoroughfare to make one feel like they've discovered a hidden jewel. The visitor center offers a full range of our wines to taste and guests are encouraged to picnic in the beautiful lawn area adjacent to the vineyards. A new and vastly improved tasting room designed by renowned wine country architect Howard Backen opened May 30. The new tasting room features tours of the winery facilities including the organic garden, barrel rooms and estate vineyards as they are in transition to being biodynamically-farmed. The tours also include barrel tasting, and occur at 10, 12 and 2:00pm daily. DeLoach also offers special OFS Reserve tasting with food pairing at 11, 1 and 3:00pm daily. Please call to reserve your spot on the Reserve tasting. DeLoach strives to accentuate the spirit of the Russian River Valley – you'll find a visit here is a relaxed day of wine tasting among friends.
Mia Klein received her degree in Enology from U.C. Davis, and worked her way up from the cellar to assistant winemaker and then to winemaker. She worked at Chappellet and Robert Pepi. She then began her consulting career for wineries like Dalla Valle, Spottswoode, Araujo and Viader. Not long after she began consulting, she started Selene Wines. The Selene name comes from Greek mythology. There are three goddesses associated with the moon in this mythology; Artemis, the maiden goddess of the waxing moon, Selene, the mother goddess of the full moon, and Hecate, the wise crone goddess of the waning moon. The moon carries a lot of meaning and symbolism for Mia, not the least of which is following its phases. By knowing whether the moon is new, first quarter, full, second quarter, new, etc., she knows where to find it in the sky, when it rises, and when it sets. For Mia, it's another anchor that connects her to the workings of nature, like the fall and spring equinox and the winter and summer solstice. Selene's output is exclusively focused on the Bordeaux varietals that thrive in great Napa Valley vineyards. Merlot and Sauvignon Blanc have been produced since 1991 and 1992 respectively. Cabernet Sauvignon and a Bordeaux blend (based on Cabernet Franc) called 'Chesler' have been produced since 2002. Chesler is a tribute to Mia's mom, Eileen Chesler, and sports a label with her picture from the late 1940's. With each release, Selene's goal has been to capture forward fruit flavors
and vibrancy from the vineyard, and use minimalist winemaking techniques to
frame the wines with extremely supple textures. The resulting wines are
food-friendly. They are open and accessible upon release, and yet they have
the necessary balance and complexity to enhance either home cooking or haute
cuisine. www.selenewines.com
After years of studying the complex relationship between wine quality and place, and understanding the importance of "terroir," Phelps has developed estate-owned vineyards in the premiere growing regions of Stag's Leap, Rutherford, Oakville, Oak Knoll and the eastern foothills of Napa. In Sonoma County, an ambitious project was undertaken in 1999 to purchase land and develop vineyards along the western frontier of the Sonoma Coast, and today Phelps has 80 acres of Pinot Noir and 20 acres of Chardonnay planted in Freestone. A small winery in the midst of the Freestone vineyards is currently under construction. Varietals produced annually at Phelps include Napa Valley Cabernet Sauvignon, Backus Vineyard Cabernet Sauvignon, Insignia (one of California's most successful first growth luxury blends), Chardonnay, Sauvignon Blanc, several Rhône-style wines, and a luscious dessert wine made from Scheurebe. Annual production fluctuates between 65-80,000 cases, and it is a source of pride that 90% of all wine produced comes from estate-owned vineyards. Silverado Vineyards Silver Oak Robert Keenan Winery
|
||||||
In 1980, Jeff Gordon, along with his wife, Vicki and brother Bill decided to plant wine grapes on a sagebrush-covered slope overlooking the Snake River in southeastern Washington’s Columbia Valley. In 1985, he released his first small lot of Chardonnay wine produced from their estate vines, and today the Gordon Brothers brand is growing in both production and acclaim.
With the balance of the wines finding their way to barrel, this is a good opportunity to reflect upon the 2007 vintage. While this harvest presented more weather challenges than previous years, we have some lovely wines from 2007. We also learned a few important lessons. 
First there were two – Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel at the now defunct Lodi Vintners where Andrew was working as an assistant winemaker. In 1977, settled in Madera in California’s Central Valley with Andrew working at Heublein, they built a small winery behind their country home and made port on evenings and weekends.
Situated off the beaten path, just south of Yountville, is an exquisite pale stone winery, shrouded by oak, bordered to the south by Hopper Slough, surrounded by vineyard and cloaked in quiet. After looking for twenty years, winemaker Anthony Bell and winegrower John Baritelle found the perfect place to produce the wines they have long dreamed of - limited production, hand crafted wines that showcase the concept of "terroir". Bell Wine Cellars has opened its doors to the public to share the beauty of the place, and the wine.
Selene Wines is a tiny producer of hand-crafted Napa Valley wines. Selene's
wines are the personal winemaking expression of Mia Klein, a consulting
Founded in 1972, Joseph Phelps Vineyards is an independent, estate-based winery located outside of St. Helena. Perched on a knoll in bucolic Spring Valley, the graceful redwood winery overlooks vineyard-studded hills, the town of St. Helena and the Mayacamas Mountains to the west.
In the early 1970s, after a long-time romance with the Valley, owners Ron and Diane Miller chose to purchase land and move to Napa's Stags Leap District. It wasn't long before they'd fallen in love with the quality of the grapes they were growing, and in 1981, began construction of their own winery on the property. Whatever the cost, they decided, Silverado would deliver the best wines the Napa Valley could produce, at a fair price. Since those first days the winery has acquired a total of seven family owned 
In the early 1970s, our winery emerged as a dream tied to an intrepid idea. Our founders—Ray Duncan, an entrepreneur with a sense of adventure, and Justin Meyer, a former winemaker with Christian Brothers—dared to devote every effort toward the pursuit of a single wine, Cabernet Sauvignon. What’s more, they resolved to create a wine with a style all its own—not another hard, tannic red wine requiring years of aging to enjoy, but a wine of fully developed flavors and a velvety soft texture on the day it is released for sale. Ray and Justin believed that if they chose the right Cabernet Sauvignon vineyards from California’s premier appellations, and if they aged their wine for as long as five years, first in American oak barrels and then in bottles, they could produce an exhilarating, smooth red wine. At every opportunity we have reaffirmed our commitment to excellence—by purchasing and improving new vineyards, by fully dedicating each one of our two estates to make just one wine, and by developing a partnership with a family-run Missouri cooperage to ensure the long-term availability of first-rate American oak barrels. The elegance and finesse of our wines have attracted as zealous a circle of customers as any winery can boast, and we are truly grateful for their allegiance, although we will never relax in our pursuit of perfection. We believe that we have yet to make our best bottle of wine, and we will never stop trying. 
High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. This area was first identified as prime vineyard land by Peter Conradi in the late 19th century when he planted 100 acres of terraced vineyard in Zinfandel and Syrah grapes. The Conradi Winery operated until Prohibition when the vineyards and winery fell out of use. In 1974, Robert Keenan purchased 180 acres of forest on the defunct Conradi Winery site. No vines remained. Only the crumbling walls of the former winery and a few old broken tanks told of its history, but Robert was certain the mountain top vineyards would be perfect for an estate winery. He replaced tree stumps and rocks with rows of Cabernet and Chardonnay, hired an engineer to redesign the original winery structure, and brought in a contractor to begin construction. The winery was made operational just in time for the harvest of 1977. From that time on, Keenan has earned a great reputation for producing wines of intense character and renowned acclaim. In 1997 son Michael took over the operation of the winery and has since replanted most all of the vines. Since the 2001 vintage each of the three Keenan varietals -- Chardonnay, Cabernet Sauvignon, and Merlot, have received no score lower than 90 from Robert Parker. Keenan produces nearly 10,000 cases per year. Combining the dedication of experienced winemakers with a commitment to excellence, the Robert Keenan Winery has distinguished itself as a maker of exceptional wines -- in limited varietals and quantity.
Winemaking is a Del Bondio family tradition. Bryan's grandparents settled in the Napa Valley over 100 years ago. His father, Al, worked at Inglenook for 45 years and taught his son about the unique and challenging art and science of winemaking. His mother, Marie, also spent 40 years at Inglenook. Bryan's formal education was completed in 1977 when he earned his Bachelor of Science degree in Viticulture from the University of California, Davis. In 1977 Bryan joined Markham Vineyards as General Manager, and in January of 1988 was promoted to President. When you visit the Winery you may run into Bryan's children and possible future Markham employees, Lauren, Lina & Peter.