Chuck Hope and his wife Marlyn came to Paso Robles in California’s Central Coast in 1978 to farm, and eventually to start what would become Hope Family Wines. This early arrival put them on the forefront of the Central Coast becoming a world-class viticultural region. Initially, the Hopes planted apples and grapes in this then sparsely-populated area. Seeing the property’s potential for grape growing, Hope eventually replanted the apple orchards with grapes.
Throughout the 1980s and 1990s, the Hope family grew grapes for various wine producers. In the 1980s, the Wagner family, owners of Napa Valley’s Caymus Vineyards, turned to the Hope family to source Cabernet Sauvignon grapes for their Liberty School label. Thus began a long-lasting partnership between the two families.
Since that beginning, in Paso Robles specifically and throughout the region generally, Hope Family Wines has built long-standing relationships with over 50 growers. They coordinate with farmers to carefully limit crop yields to ensure concentrated flavors.
Let’s be clear up front: this is a post about the Stags’ Leap winery in Napa, California, not the Stag’s Leap Winery in Napa, California. Whaaaat?
See that little apostrophe? Stag‘s Leap is the famous producer that shocked the wine world when they won the 1976 Judgement of Paris for their Cabernet Sauvignon. Stags‘ Leap is less well known, but considerably older. The similarity has caused confusion for decades, and it even led to a famous lawsuit.*
The Stags’ Leap estate was first worked when grapes were planted in 1872 by the “Grigsby family,” about whom there are no surviving details. 13 years later, the land was sold to W.W. Thompson and H.H. Harris. The next year, Harris conveyed his interest in the property to Thompson’s nephew, Horace Blanchard Chase. In 1893 Chase established a winery there. By the late 1890s it was producing wine commercially and became known for its picturesque setting.
The estate was purchased by Clarence and Frances Grange in 1913, who were prominent members of San Francisco society. The Granges wanted to have a country home in Napa so that they could entertain their socialite friends. The Granges occupied the Manor House until 1956. Although they did not make wine, the vineyards remained in production.
The Manor House in the 1920s and today.
After a decade and a half of laying dormant, in 1970 Carl Doumani, a Los Angeles restaurateur, builder, and wholesaler, purchased a portion of the property. Doumani soon began an extensive nine-year restoration project. In addition to preserving most of the original stonework of the Manor House, Doumani restored the Stone Winery, the Cottage and the grounds.
During this time, the vineyards were also restored and winemaking resumed under the Stags’ Leap Winery label. The winery went from being a small operation to a fully-staffed 85,000 case facility.
In late 1996. Doumani sold the property to Beringer (now Treasury Wine Estates, the Australian-based global wine company that also owns Penfolds, Beringer, and Beaulieu Vineyard.). Shortly after, construction began on a 28,000 sq. ft. wine cave in the volcanic rhyolite rock of the Stags Leap (no apostrophe whatsoever) Palisades. The new cave is a companion to the original cave built in 1893, but it is much larger with room for 7,000 barrels.
The entrance to the Old Stone Cellar and original cave.
Stags’ Leap is a 240-acre estate, of which 85 acres are planted with grape vines. The rock outcropping that forms the eastern boundary of the estate, the Stags Leap Palisades, sheds debris in the form of volcanic rhyolite and tuff, which is carried to the valley floor where it mingles with the deeper subsoil made up of Bale loam formed from ancient river sediment. Topographically, the slope of the palisades and its small valley are oriented to block early morning sun, retain afternoon heat, and funnel cooler marine air coming from the San Pablo Bay to the south. These conditions create wines that are often described as lush, plush, and approachable, compared to the more structured style of Stag’s Leap Wine Cellars across the valley.
Stags’ Leap Cabernet Sauvignon 2019
This 100% Cabernet Sauvignon is sourced from Oakville’s renowned Gamble Ranch Vineyard. The wine was aged for 21 months in 100% French oak, with 43% of the barrels being new.
The wine pours fairly light for a Cabernet, and is totally transparent. The nose offers a restrained bouquet of rich dark fruit, especially plum, and a bit of leather. The palette features blueberry, cocoa, cola, and soft tannins, all in excellent balance. A very approachable wine. The ABV is 14.0%.
*Stag’s Leap Wine Cellars was founded in 1970 by Warren Winiarski., and is located on the east side of Napa Valley’s Stags Leap District AVA. Stags’ Leap Winery was founded much earlier, in 1893 by Horace Chase, and is located on the west side of the same district, about a mile away.
In the 1970s, a legal battle, aka “The Judgment of the Apostrophe,” predictably arose over rights to the “Stag’s Leap” name. Finally, in 1986, Stag’s Leap Wine Cellars (Winiarski) was awarded the singular possessive: Stag’s Leap. Stags’ Leap Winery (Beringer, later Treasury Wine Estates) was awarded the plural possessive: Stags’ Leap. Clears things right up, doesn’t it?
Wollersheim Winery is located on a scenic hillside overlooking the the Wisconsin River, across from Prairie du Sac, Wisconsin, about 30 miles northwest of Madison. In addition to the winery, the property now includes a distillery and a bistro.
Wollersheim is considered one of the more established wineries in Wisconsin, and is known for producing both wine and distilled spirits on site.
The Winery
The vineyards were first planted by Agoston Haraszthy (a Hungarian nobleman) in the 1840s. However, finding Wisconsin winters too inhospitable for what he wanted to do. Haraszthy left the state in December of 1849, and headed west. He brought close to 100,000 grapevine cuttings from Europe, (predictably, mostly vines from Hungary) to Sonoma, California, in 1852, the introduction of the first European vines and grape varieties to California. He then founded the first commercial winery in California, Buena Vista Winery, in 1857, and went on to be known as “The father of California viticulture.”
Agoston Haraszthy
Following Haraszthy, German immigrant Peter Kehl took over. He planted American grape species better suited to the cold climate, and built a winery in 1876. In the late 1800s, Kehl’s son Jacob made brandy as well as wine, mostly used to fortify some of the wines, much like Port, rather than as a stand-alone spirit. But after Jacob’s death in 1899 and a difficult winter, the vineyard/winery operations ceased, and it reverted to a conventional farm.
Peter Kehl
In 1972, Robert and JoAnn Wollersheim purchased the property from a Kehl’s great-grandson, and began restoring it as a working winery. The property was added to the National Register of Historic Places as “Kehl Winery” in 1976.
Philippe Coquard, from the Beaujolais region of France, arrived at Wollersheim in 1984 as part of an agriculture exchange. A year later he became the winemaker. He later married Julie Wollersheim, the daughter of Robert and JoAnn, and continues to co-own and operate the facility.
The Wollersheim cave. Photo: Karin Miller
A new fermentation room and bottling storage was added in 1994 to expand capacity. The historic hillside wine cave (originally started by Haraszthy / Kehls) was renovated in 2013 into an exhibit space telling the history of the winery. The distillery was built in on site in 2015, offering a dedicated space for distilling spirits, plus more storage space of the wines destined for conversion into brandy. In 2019 a bistro was added (in the historic carriage house) with a professional kitchen and food offerings alongside wine. So, the property has layers of history — from its early mid-19th century planting, dormant decades, then revival in the 1970s, and expansion into distilling and hospitality.
Wollersheim Winery
Viticulture, Appellation, and Wines
Wollersheim is in the Lake Wisconsin AVA, which was formally established in 1994. In fact, the petition for the Lake Wisconsin AVA was submitted by the Wollersheims, proposing that area for viticultural designation. The soils are commonly gravel and sandy loam (glacial deposits), overlying glacial till or dolomitic bedrock. Wollersheim is unique in being the only winery whose vintages carry the Lake Wisconsin AVA appellation on labels. The climate is continental, and the growing season is relatively short (typical of the Upper Midwest). The property’s microclimate is somewhat favorable: the hillside, sun exposure, and slightly moderated temperatures help ripen grapes in an otherwise challenging climate.
Because of Wisconsin’s cold winters, the grapes are cold-hardy hybrid varieties (rather than classic European vitis vinifera species). Wollersheim grows some of their fruit on-site and sources a large proportion from other regions, but the fermentation is done entirely on site.
The Distillery
The distillery produces brandy, as well as other spirits including bourbon, whiskey, gin, and absinthe. The barrel room is engineered to use Wisconsin’s seasonal weather changes and temperature fluctuations to aid in spirit maturation and barrel aging. Like their wine operations, the distillery ferments all products on site.
Wollersheim Distillery Press House Brandy
Press House Brandy is Wollersheim’s third-tier brandy, overseen by Coquard’s son-in-law Tom Lenerz. The name “Press House” refers back to the historic winery operations. In the late 19th century, the winery on the property was commonly known as the “Press House” because it was the site of grape pressing and fermentation. There is a recorded ledger entry from September 10, 1876, showing “10 gallons Brandy – $30.00,” which served as a historical reference for the distillery.
The pot stills. Photo: Blake Bulman.
Press House is made from American native white grapes. After a single distillation in copper pot stills, it is aged for a minimum of two years in a mix of new and used American oak.
This brandy pours a medium golden amber in the glass. The accessible nose offers aromas of leather and cedar. The mouthfeel is crisp and very dry, with flavors of herbs and straw. Oak extraction is restrained. But this might be the most interesting take-away: in my observation, there are whiskey drinkers and there are brandy drinkers, and the two almost never overlap. In both flavor and character, this is a brandy for whiskey drinkers; I think in a blind taste test most sippers would call this out as a whiskey, not a brandy. There’s nothing wrong with that, it is just highly unusual. For me, this spirit is more suitable for use in a classic brandy old-fashioned, rather than drinking neat. The ABV is 40.0%.
In addition to being a wine blogger, I am also an amateur chef with advanced skills. All of my friends have fond nostalgic memories of mac & cheese which they enjoyed while growing up. However, I have never had mac &cheese, but finally wanted to try it. I decided that the Blue Box wouldn’t do, so I asked my pal Chat GPT for a recipe that captures their enthusiasm, but that would appeal to my adult tastes. Here’s what Chat came up with:
Serves 4 | Prep time: 40 mins | Bake time: 25 mins
Ingredients
For the pasta:
1/2 lb elbow macaroni (or try cavatappi or pipette for texture) I used cavatappi.
For the béchamel base:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1-1/4 cups whole milk, warm
1/2 cup heavy cream, warm
½ tsp Dijon mustard
1/4 tsp freshly grated nutmeg
Salt and white pepper to taste
For the cheese blend:
3 oz aged white cheddar, grated
2 oz Gruyère, grated (nutty, melty)
1 oz Fontina or Taleggio, grated (for creaminess) Fontina is my go-to.
2 tbsp grated Parmigiano-Reggiano (for umami depth) Real cheese; no Green Can.
For the topping:
1/2 cup fresh breadcrumbs (from good-quality bread)
1 tbsp melted butter
2 tbsp Parmigiano-Reggiano
Optional: 1 tsp chopped fresh thyme or chives
Method
Cook the pasta Boil pasta in well-salted water just to al dente. Drain and toss with a touch of olive oil to prevent sticking. Set aside.
Make the béchamel sauce In a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 2 minutes to make a blond roux. Gradually add the warm milk and cream, whisking continuously to avoid lumps. Simmer for 5 to 6 minutes until thickened and velvety.
Build flavor Stir in Dijon mustard, nutmeg, salt, and white pepper. Begin adding the cheese in handfuls, off heat, whisking until melted. Reserve a small handful (1/2 cup) of the cheese for the top.
Assemble Combine the pasta and cheese sauce. Transfer to a buttered 1-quart baking dish. Sprinkle the reserved cheese over the top.
Prepare the topping Toss breadcrumbs with melted butter, Parmigiano, and herbs. Scatter evenly over the dish.
Bake Bake in a 375°F (190°C) oven for 20–25 minutes until bubbling and golden.
Rest & Serve Let rest 5–10 minutes before serving. Optional: finish with a dusting of smoked paprika or a drizzle of truffle oil. I went with smoked paprika.
Notes
For a smoky variation: add diced pancetta or crisp bacon to the mix. I used pancetta.
For a deeper umami layer: stir in a teaspoon of white miso paste to the béchamel. Which I did, but couldn’t taste it.
For wine pairing: a lightly oaked Chardonnay or a creamy Viognier balances richness; red lovers could try a soft Pinot Noir.
This is actually Chat’s original recipe cut in half. But, trust me, it is super rich and will still serve four.
Walson Holland is a small winery nestled in the Ojai Valley of Southern California. it was founded in 2018 by winemaker Benjamin (“Benny”) Holland, a seasoned winemaker, and Jonas Svensson, an Ojai-based vineyard owner.
Benjamin Holland began his career by interning at Kosta Browne in 2016, then worked harvest in Central Otago’s Amisfield in New Zealand, and later interned at the prestigious cult winery Sine Qua Non in California. There, he honed the meticulous craft and precision that now define Walson Holland’s style.
The first vintage began with modest scale: in 2018 they produced roughly 600 cases in an Oxnard warehouse, sourced from vineyard sites across California’s Central Coast—Sta. Rita Hills, Ballard Canyon, Alisos Canyon, Happy Canyon, the Santa Ynez Valley, and Edna Valley. Production then grew steadily, reaching around 800 to 1500 cases by 2022.
As early as 2021, the Santa Barbara Independent featured them, celebrating their Rhône-style blends, field blend approach, and urban tasting room.[Now closed, from what I could determine. The wines are currently sold in a handful of California wine shops, and on an allocation basis on their Web site.]
From the start, the winery has specialized in Rhône‑style blends—including both whites and reds—and also single‑varietal Pinot Noir and Grenache. Their wines have garnered attention from critics including California Wine Advisors and The Wine Independent, with glowing early reviews for their 2018 Grenache and later vintages. Continue reading “Walson Holland Mélange Rouge 2018”
In 1978 Gary and Nancy Andrus founded Pine Ridge Vineyards on roughly 50 acres in Napa’s famous Stags Leap District, planting Cabernet Sauvignon on steep, terraced hillsides set among pine‑lined ridges. Tom Cottrell became the first winemaker.
Inspired by the wines of Bordeaux, the Andrus’ aimed to craft powerful yet elegant red wines—thus beginning Pine Ridge’s signature style.
Over time, the estate expanded to around 160 acres across five premier AVAs: Stags Leap District, Howell Mountain, Oakville, Rutherford, and Carneros.
They diversified their portfolio beyond Cabernet, including Merlot, Petite Verdot, Chardonnay, and a distinctive Rhône‑style Chenin Blanc + Viognier blend.
In 1993 Andrus expanded into Oregon, founding Archery Summit.
Today, the winery is owned by Crimson Wine Group, which purchased it in 2000. Nine years later, Gary Andrus passed away.
Josh Widaman
Josh Widaman is currently the estate winemaker. Widaman has produced 90+ ratings on over 90% of all wines made in his career, including Wine Spectator’s #1 Wine of the Year in 2016 with Lewis Cellars.
“My path to winemaking started with a wine that left a lasting impression [a 1997 Pahlmeyer Merlot] that I use as inspiration in every wine I create,” Widaman emphasizes.
Disclaimer: I’ve been a member of the Clos Pegase wine club for years, so this post is hardly impartial.
Clos Pegase was founded by the late Jan Shrem in 1983 on a 50-acre vineyard near Calistoga in Napa Valley. He was born in Colombia in 1930 to Jewish-Lebanese parents, and spent his childhood in Jerusalem and his early adolescence back in Colombia.
A romance with a Japanese woman named Mitsuko led him to Japan, where they were married in 1960. They stayed 13 years, and during that time Shrem established a book distribution company that sold English-language encyclopedias, and books on engineering and art.
After Shrem sold this operation, he moved with his wife and two sons to spend time in Italy and France, where he continued with publishing and book distribution ventures. While there, he began collecting art and learning about wine. He studied enology at the University of Bordeaux.
Château de Berne, nestled in the heart of Provence near Flayosc, boasts a rich history that spans over two millennia, evolving from a Roman-era vineyard into a modern luxury estate renowned for its wines and hospitality.
The estate’s viticultural roots trace back to Roman times. Situated along the Via Aurelia—a Roman road connecting Italy to Spain—Château de Berne was strategically positioned for wine trade. Archaeological discoveries, including an ancient oven used for crafting amphorae, tall earthenware jars with two handles and a narrow neck for storing wine, attest to the estate’s early involvement in winemaking and commerce.
Amphorae. Photo: Anthromedia.com
In the 12th century, Count Raymond V of Toulouse gave the estate to Bernard of Clairvaux, the founder of the Cistercian Order. The Cistercians, known for their agricultural prowess, managed the estate until 1307, when it was confiscated by King Philip IV of France. Subsequently, the property came under the ownership of the noble Marquis de Villeneuve family, who maintained it for nearly five centuries.
The 19th century marked a renaissance for Château de Berne under Marius Estellon, a former frigate captain in the imperial army. Estellon expanded the estate, introduced new vineyards, and modernized viticultural practices. A patron of the arts, he also hosted grand events and produced on-site earthenware enhancing the estate’s cultural prominence.
Some of the vineyards. Photo: Natalie Young
Throughout the 20th century, the estate changed hands multiple times, including Dr German from 1949 to 1960, then Mrs Smeets (CEO of the Jean Mineur advertising company) until 1985. The vineyard was then somewhat neglected until 1995, when an anonymous Englishman acquired Château de Berne, revitalizing the vineyards by replanting 79 acres [32 hectares] and modernizing the winemaking facilities. He also introduced a gravity-fed cellar system to enhance wine quality.
The fermentation room. Photo: Natalie Young
In 2007, another (also anonymous) British entrepreneur purchased the estate, further elevating its status. Under his guidance, Château de Berne introduced the first square-shaped wine bottles, a distinctive feature that is a patent-protected trade dress, and is an homage to the two 18th-century square towers at the entrance to the property. The estate now spans 1,483 acres [600 hectares], with 358 acres [145 hectares] dedicated to vineyards, and produces approximately 1 million bottles annually, focusing on rosé, red, and white wines. The estate cultivates a diverse array of grape varieties, including Grenache, Syrah, Cinsault, and Viognier, among others. The wines are celebrated for their balance, complexity, and reflection of the unique Provençal terroir.
The tasting cellar. Photo: Natalie Young
Château de Berne has also embraced sustainable practices, achieving organic certification for its vineyards in February 2021, and holding a Level 3 High Environmental Value (HVE) certification.
Photo: Natalie Young
Today, Château de Berne is not only a renowned winery but also a luxurious retreat. The estate features a five-star Relais & Châteaux hotel with 27 rooms, a spa offering Cinq Mondes treatments, and two restaurants, including the Michelin-starred Le Jardin de Berne, which also holds a green star for sustainability.
The hotel. Photo: Claude Blanc
Guests can partake in wine tastings, explore hiking and biking trails across the expansive estate, and immerse themselves in the Provençal lifestyle amidst vineyards, olive groves, and scenic landscapes.
Chateau de Berne La Grande Cuvee Blanc 2020
This wine is a blend of Rolle (aka Vermentino, which is most often associated with the French island of Corsica) and Sémillon, which often, as here, needs to be blended with something that has more character, as it is rather neutral on its own. It saw a short ageing period in oak barrels.
In the glass, the wine pours an intense yellow color with golden highlights. The nose features cantelope and honey dew melon, plus hints of pineapple and mango. On the palate, there is a velvety mouthfeel, with flavors of lemon and green apple, with a bit of sage and chalk. The lingering acidity is laced with a suggestion of bitter grapefruit. Bern classes this as a “gastronomic” wine, which they believe is particularly suited to appropriate food pairings. They suggest foie gras in terrine or pan-fried with peaches, turbot mousseline, or Bresse chicken with chanterelle mushrooms. The ABV is 13.5%.
Tony Lombardi was born into a family of small business owners, and grew up in Sonoma County. His first job in the wine business came in 1998 when he joined the hospitality team at Clos Du Bois Winery, located in Geyserville, California.
From 2001 to 2013, Lombardi held senior leadership positions in marketing, public relations, and sales for such companies as Allied Domecq Wines, Beam Wine Estates, J Vineyards & Winery, Ascentia Wine Estates, and Kosta Browne Winery.
In partnership with his wife Christine, Lombardi founded Lombardi Wines in 2013 with a barrel of Chardonnay and a barrel of Pinot Noir. He describes himself as a storyteller/connector at heart, and loves to tell the unique and interesting personal stories of Sonoma and Napa wineries and winemakers, and connect them and their wines to people across the country. As part of that effort, he was encouraged to take the leap of faith in creating his own label from his former employers Dan Kosta and Michael Browne. They told him, “We did it, so should you!”
Lombardi hired Cabell Coursey in 2015 to be his winemaker and viticulturist/grower relations manager after he had held those jobs for three years at Kosta Browne. Coursey also toils at his own winery, Coursey Graves. Prior to those efforts, he was the winemaker with Andy Smith at Dumol. Well traveled, he has made wines all over the world, including Burgundy, New Zealand, Oregon, and California. Continue reading “Lombardi Pinot Noir Sonoma Coast 2021”
The Raymond name has been associated with Napa valley since the year Prohibition ended. The Raymond family arrived in Napa Valley in 1933. Roy Raymond married into the Beringer family in 1936. He worked as winemaker for Beringer from 1933 to 1970. The following year, he and his two sons Walter and Roy Jr set out on their own with a 90-acre estate property in Rutherford. They released their first commercial wine under the Raymond Vineyards label in 1974. The estate now comprises 300 acres in Rutherford, St. Helena, and Jameson Canyon. All are are certified organic and biodynamic. The winery is also operated on 100% solar power.
In 1989, Kirin Holdings purchased the winery, with the Raymond family still managing the property and production.
The Search For The World’s Finest Glass of Bubbly – The Glass of Bubbly Awards 2025
In just a few months time, international wine judges will gather together in London with one common goal, to discover The World’s Finest Glass of Bubbly for 2025.
Entries will be sent in from all over the world, both new and old, traditional, charmat and unique, canned and bottled, with and without alcohol, any bubbly could win. On top of Gold, Silver & Bronze medals, there are 21 Trophies to be awarded, including the much-loved, consumer-friendly Category Trophies; the ever more important Sustainability Trophy in Partnership with Slow Food UK; and of course, the best of them all, The World’s Finest Glass of Bubbly Trophy, in partnership with Carynx.
This year, there is an incredible vast array of 2025 Award Partners who we’ve enlisted to help search for the World’s Finest Glass of Bubbly for 2025, including a Sommelier School, Wine Shops, PR Agencies, International Wine Journalists and more.
Champagne Collectors
Clerissa – Wine Consultancy + PR Agency
Sommelier School
Museum Wines
Branding 4 Wine
Grape Experiences
The World’s First True Vinosopher
Winervana
EcoSIP
The Online Wine Tasting Club
Champagneplz.com
Harrington Blue & Partners/Harrington Verve
Wine Desinfluencer
Gleam Connections
Wharf Distillery
Wine Lovers Italy
The Northern Wine Guy
WineHo
Between the Wines
Kikico
Anne-Wies.NL
Badagoni
Drinks Journey
If you’d like to enter any of your sparkling wines into the Glass of Bubbly Awards this year, click here on the Awards Page and fill out the entry form. Entries are open from now until the 31 August 2025.
Merry Edwards Winery, founded in 1997, is a well-known producer in California’s Russian River Valley. The winery was established by Merry Edwards, one of California’s first female winemakers, who began her winemaking career in 1970 with her amateur label, Merry Vintners, while pursuing a degree in physiology at UC Berkeley. She later earned a master’s degree in food science with an emphasis in enology from UC Davis. During her time there, she conducted groundbreaking research on lead contamination in wine, leading to the industry’s move away from lead-based capsules.
In 1974, Edwards became the winemaker at Mount Eden Vineyards. There, she curated Pinot Noir cuttings that were later propagated as UCD clone 37, also known as the “Merry Edwards selection,” which became widely planted in California.
By 1977, she was the founding winemaker at Matanzas Creek Winery in Sonoma County, where she further honed her expertise in Pinot Noir and Chardonnay. Her commitment to clonal research and site-specific viticulture helped elevate the reputation of Russian River Valley wines.
Photo: Lisa K.
She launched her own label in 1997, alongside her husband, Ken Coopersmith. The flagship Meredith Estate Vineyard was planted in 1998, followed by Klopp Ranch in 1999, the Coopersmith Vineyard in 2001. Georganne Vineyard in 2006, Richaven Vineyard in 2012, and finally Warren’s Hill Vineyard in 2015. The winery’s first release was a 2,250-case bottling of Russian River Valley Pinot Noir, marking its first single-vineyard offering.
In 2006-2007, a state-of-the-art winery and tasting room were constructed on the Coopersmith property, solidifying the winery’s presence in Sebastopol, California. In 2018, Edwards appointed Heidi von der Mehden as her successor, marking the first time another winemaker held that position at the winery. Von der Mehden, a Sonoma County native with a background in chemistry and winemaking, had worked closely with Edwards since 2015. The following year, in 2019, Merry Edwards Winery, including the brand, inventory, winery, tasting room, and 79 acres of vineyards, was acquired by Louis Roederer Champagne House (one of my favorites), a French producer known for its commitment to quality that also has a large California operation named Roederer Estate. Edwards remained involved during the transition, ensuring the winery’s values and standards were upheld.
Under von der Mehden’s leadership following Edward’s retirement in 2020, the winery has embraced sustainable practices, including organic farming at the Meredith Estate Vineyard. Innovations such as the introduction of a sparkling wine, the 2017 Merry Edwards Cuvee Eclipse, showcase the winery’s dedication to excellence and adaptation in the face of climate challenges.
Merry Edwards’ contributions to the wine industry have been widely recognized. She was inducted into the Vintners Hall of Fame in 2013, joining a select group of women honored for their impact on winemaking. Her advocacy for women in the industry and her commitment to quality have left an indelible mark on American viticulture.
Today, Merry Edwards Winery is a Certified California Sustainable Winery, producing a range of wines including Pinot Noir, Chardonnay, Sauvignon Blanc, and Late Harvest Sauvignon Blanc, with a focus on single-vineyard expressions from the Russian River Valley and Sonoma Coast.
Merry Edwards Sauvignon Blanc 2023
First introduced in 2001, this wine presents as a very pale yellow in the glass. The nose features delicate citrus notes, with subtle hints of lemon curd and lime zest. On the palate, it is an intense classic Sauvignon Blanc, dominated by ruby red grapefruit, along with honeysuckle, ripe melon, and just a little bit of grassiness. These are followed by a burst of crisp, refreshing acidity. The ABV is 14%.
Beau Vigne, pronounced “bo-veenya” and meaning “beautiful vineyard” in French, is a boutique winery located in Napa Valley, California. Founded in 1999 by Napa native Ed Snider and his wife Trish, with its first vintage release in 2002, the winery has established a reputation for producing exceptional wines, particularly Cabernet Sauvignon.
The Snider family’s connection to Napa Valley dates back to 1913 when Ed’s grandfather, Martin Garzoli, a Swiss-Italian immigrant, settled in the region. Garzoli was involved in winemaking and ranching in the Carneros area, laying the foundation for the family’s future in viticulture.
Beau Vigne’s estate vineyard, known as Stags Ridge, is situated within the Atlas Peak AVA, accessible via Soda Canyon Road. This high-elevation site, approximately 1,400 feet above Napa Valley, is characterized by volcanic soils, contributing to the distinctive qualities of their wines.
In its early years, Beau Vigne collaborated with notable winemakers to craft its wines. Dave Phinney, the founding winemaker, aimed to create red wines that could compete with the world’s finest. [Phinney went on to fame and fortune with his Orin Swift Wine Company and the overrated The Prisoner.] This vision was furthered by winemaker Kirk Venge, who joined in 2008 and led the winery to achieve a perfect 100-point score from Robert Parker’s Wine Advocate.
Eric and Amy Gale are the owners and sole full-time employees of Anchored Roots, Door County, Wisconsin’s newest winery, founded in 2020.
The couple make an ideal front-of-house/back-of-house duo. Amy grew up in Milwaukee, with hospitality at the forefront of her career path. Her initial focus was event planning, from non-profit fundraisers and catering, to corporate events and weddings. This was followed by experience in tasting room management at Airfield Estates in Prosser, Washington.
Eric was born and raised in Luxemburg, Wisconsin. Perhaps predictably, while he was growing up he worked summers at a neighbor’s 60-head dairy farm. However, his academic bent led him to a Bachelor’s degree in biology with a minor in chemistry. He then pursued a Masters in Viticulture at Washington State University. After graduation, he landed a job at Chateau Ste. Michelle, Washington state’s oldest winery. His primary responsibility was overseeing the Cold Creek vineyard, Ste. Michelle’s first, originally planted in 1972.
Lanson Le Rosé is a signature rosé Champagne from Maison Lanson, one of the oldest Champagne houses in France. Lanson’s tradition of crafting high-quality rosé Champagne dates back over a century, making it one of the pioneers in this category.
Lanson was founded in 1760 in Reims, France, by François Delamotte, making it the sixth oldest Champagne house, initially operating under the name Maison Delamotte.
In 1798, Nicolas-Louis Delamotte, son of François, took over and partnered with Jean-Baptiste Lanson, a friend of the family.
In 1837, the company was renamed Lanson, Père et Fils to honor Jean-Baptiste Lanson’s contribution. That same year, Maison Lanson adopted the Maltese Cross as its emblem, in tribute to the son of the house’s founder, a member of the Hospitaller Order of Malta.
The Royal Warrant
The first Lanson Rosé was created in 1833. On December 4, 1900, Maison Lanson received the Royal Warrant from Queen Victoria, the prestigious patent awarded by the British monarch to suppliers to the Royal Court of England. Lanson was one of the first Champagne houses to be awarded this distinction, and continues to hold it today. The house maintains a strong focus on traditional methods, avoiding malolactic fermentation, which preserves the Champagne’s fresh and crisp style.
Lanson was also the first Champagne house to introduce the concept of “brut” Champagne, a drier style of sparkling wine.
The brand survived World Wars I and II, despite challenges such as vineyard destruction and economic downturns.
In 1972, Lanson introduced its prestigious “Noble Cuvée”, a high-end vintage Champagne. Throughout the 1980s and 1990s, Lanson continued its global expansion, particularly in the United States and Asia. In 1990, Lanson was acquired by the Groupe Marne et Champagne. In 1996, the brand was sold to Boizel Chanoine Champagne Group (BCC), now known as Lanson-BCC Group, which revitalized the house while maintaining its heritage. Continue reading “Lanson Le Rosé NV”
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