California

• Amador County
  • Shenandoah Valley
• Carmel Valley
• Carneros
• Central Coast
  • Edna Valley
  • Mt. Harlan
  • Paso Robles
• Contra Costa County
• El Dorado County
• Lake County
• Lodi
• Mendocino
  • Anderson Valley
  • Yorkville Highlands
• Monterey
• Napa Valley
  • Atlas Peak
  • Best of Napa
  • Calistoga
  • Conn Valley
  • Diamond Mountain
  • Howell Mountain
  • Mt. Veeder
  • Oak Knoll
  • Oakville
  • Pope Valley
  • Rutherford
  • Spring Mountain
  • St. Helena
  • Stags Leap
  • Yountville
• North Coast
• Santa Barbara
  • Santa Lucia Highlands
  • Santa Rita Hills
  • Santa Ynez Valley
• Santa Cruz
• Santa Maria Valley
• Sierra Foothills
• Sonoma County
  • Alexander Valley
  • Bennett Valley
  • Best of Sonoma
  • Dry Creek Valley
  • Fort Ross/Seaview
  • Moon Mountain
  • Pine Mountain - Cloverdale Peak
  • Russian River Valley
  • Sonoma Coast
  • Sonoma Mountain
  • Sonoma Valley
  • Knights Valley

With the founding of Duckhorn Vineyards in 1976, Dan and Margaret Duckhorn played a pioneering role in establishing Merlot as one of North America's great premium wine grapes. Duckhorn Vineyards produces several single-vineyard Merlots and Cabernet Sauvignons, as well as a highly regarded Sauvignon Blanc . Their work as wine industry leaders has been recognized on many fronts including the New York Times which dubbed Dan as “Mr. Merlot.” The Duckhorns took that same Merlot vision and applied it to Pinot Noir in Mendocino’s Anderson Valley with Goldeneye. In July, 2007, GI Partners , a private equity firm, purchased a controlling interest in Duckhorn Wine Company.

Mentored by his father, a technical director at Château Lafite, Bernard Portet grew up tasting each wine vintage. Born in Cognac, his family has owned vineyard property in France since the late 1600s. A firm believer that making wine is all about a specific place, Portet’s journey led him to the United States, Australia, Morocco, South Africa and South America. Due to the similarities of several of his favorite wine regions in France, it was California’s Napa Valley that inspired him. With a clear vision of the potential of the Napa Valley, in 1971 he co-founded Clos du Val. He pioneered several Napa Valley regions and developed a keen focus upon the Stags Leap region. Portet remained at Clos du Val for more than 35 years. His latest wine label, Heritance launched in 2011.

Bien Nacido is not only the most well-known and respected vineyard on California’s Central Coast, but is has the distinction of being one of the major viticultural nurseries in California for certified, varietal budwood. In addition to Bien Nacido, the Millers operate two other vineyard sites, French Camp east of San Luis Obispo, and Solomon Hills in Santa Maria, with well over 2,500 combines acres, as well as two custom crush facilities in Santa Maria and Paso Robles. Bien Nacido was called on of the top 25 vineyards in the world by Wine & Spirits Magazine, and Food & Wine Magazine called them one of the ten best vineyards. The Wine Advocate, Wine Spectator and Wine Enthusiast routinely award over 90 point scores to wines made from Bien Nacido fruit. Bien Nacido is the most widely sourced vineyard on the California Central Coast. Certainly with 800 planted acres it produces a lot of grapes, but beyond that, why is Bien Nacido so sought after? Bien Nacido seems to have that magical formula of making wines with a sense of place. Long term customers, such as Jim Clendenon of Au Bon Climat say they can pick a Bien Nacido Pinot Noir out of a blind tasting. Whether it’s cool climate Syrah, Chardonnay, Pinot Noir or another varietal, our winery customers enjoy receiving product that is uniquely Bien Nacido.

The name Mondavi is synonymous with wine, there is no denying that. Peter Mondavi, Jr., son of Peter Mondavi, Sr. and nephew of Robert Mondavi, heads the Charles Krug- Peter Mondavi Family Napa Valley Winery. Part of the Mondavi vision, and one that he believes only a successful family-owned and operated business can make, is the investment of $25.6 million made to replant the 850 acres of their Napa Valley vineyard land, renewing the winery’s focus on Cabernet Sauvignon and other red Bordeaux varietals and converting to sustainable farming methods. In 2010 the winery received the California Governor’s Historic Preservation Award for the restoration of the winery’s historic structures. What prompted you to pursue winemaking as a career, and was there ever a thought about leaving the family business for something else? My original intent was to pursue some form of engineering, thus the BS in Mechanical Engineering. But my experience working in virtually every aspect of the winery during my summer vacations since I was 8 years old was too strong of a draw. There are way too many draws and positive aspects to living and working in the Napa Valley and in the agricultural business of winemaking.

Larry and Shirlee Londer of Londer Vineyards crafted their first wine in 2001. Since then, they have received critical scores from the top wine magazines for their Pinot Noirs. They helped Mendocino County’s Anderson Valley become a contender in producing high quality Pinot with the help of their first winemaker, Greg LaFollette. Originally from Denver, Larry practiced ophthalmology and Shirlee ran an optical shop in Albuquerque, New Mexico for 27 years. Their move to Northern California signaled their second careers. Today Londer Vineyards makes wine sourced from within and without Mendocino, but focus their attention on the Anderson Valley. Your focus is on Chardonnay and Pinot Noir in the lesser known region of Mendocino. Is that a hard sell given you compete with well-known Carneros and Russian River? Not really. You need to price the wine consistent with our own area and not try to price it like it was coming from Russian River. The blanket of fog that ordinarily curls up from the coast most summer nights and then burns off during the warm dry sunny days allow the vineyards to produce grapes that slowly develop and ripen. We are one of the coolest of the state’s so-called cool-climate wine regions. This is ideal for growing varietals such as Pinot Noir, Gewurztraminer, and Chardonnay.

Jerry Lohr is considered one of the pioneers of California Central Coast wines. In the late 1960s, he began investigating grape growing regions while searching for the ideal location for a vineyard. Raised on a South Dakota farm, his research led him to the Central Coast. He originally planted 280 acres in Monterey County in 1972 and unveiled his San Jose winery the following year. In 1987, he planted Cabernet Sauvignon, Merlot and other red varietals in San Luis Obispo County’s then little-known Paso Robles region. Today, in addition to over 1,300 acres in Monterey County, J. Lohr Vineyards & Wines farms 2,300 acres of estate vineyards in Paso Robles, and 35 acres in the Napa Valley, and has tasting rooms in Paso Robles and San Jose. J. Lohr wines are available throughout the United States and in over 30 countries globally. In 2007, U.C. Davis honored Jerry with its Award of Distinction, and in 2008 he was named Wine Industry Person of the Year by the Paso Robles Wine Country Alliance. There are over 6,000 bonded wineries in the U.S. from every state in the nation (not to mention fierce competition from abroad). Is the U.S. wine business currently saturated? I am very supportive of evermore wineries. More wineries mean more locations where people can have a wine experience. People always take pride in their local wine. Wine tourism has the best multiplier effect of any agricultural product. Anyone having a good wine experience then passes it on to friends. Word of mouth is great.

With more than 30 years of winemaking experience behind him behind him, David Hopkins still visits vineyards and winegrowers every week to taste grapes and begin to formulate his blends, something he has become well known for. An avid surfer and scuba diver, Hopkins oversees the 105 acre estate at Bridlewood Winery crafting blends and wines from the California Central Coast with fruit from Santa Barbara to Monterey County. What prompted you to pursue winemaking as a career? If not winemaking, what path would you have chosen and where do you think you would be right now? I happened upon winemaking somewhat accidentally. One Friday afternoon at Fresno State, my microbiology class ended early and my lab partner asked me if I wanted to help him rack wine barrels at the student winery. Four hours later, I emerged from the winery completely enthralled with the experience I just had. Monday morning, I was standing in front of the Enology department’s chairman asking him how to get a job in the wine industry. I think it was the unique combination of agriculture, food science and the art of wine tasting that really drew me into the world of wine, and I haven’t looked back since. If I had not agreed to help my lab partner that day, I would have likely pursued a career in floriculture, specifically in studying tissue culture for orchid production.

Chef William S. Bloxsom-Carter has worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents to guest at the Mansion; this can mean an intimate dinner party of 12, or upwards of 1,200 people. Complementing his responsibilities for Playboy Enterprises, Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods. You routinely plan food from appetizers to entrees for up to thousands of guests at the Playboy Mansion. With so many people, is it ever difficult to pair wines with the diverse variety of foods you prepare? When I’m evaluating and selecting wines for events, I take copious notes based on flavor profile, nose, finish, integration/body, visual clarity and any perceptible flaws. Depending on the demographic for an event dictates the food and wine selections. Like with food, seasonality also plays an important role when selecting wines. At the Playboy Mansion, I have the liberty to create and select food and wine based on many variables. Some may look at it as a challenge; I look at it as a way to offer every guest an impeccable hospitality experience based on the bounties of the harvest.

Wines to Go Buy This Week: A Carneros Pinot Noir by Truchard and a South African Bordeaux Style Red by the (barely pronounceable) MR Mvemve Raats. As frequent IntoWine readers know, in November we are launching our own wine club, The IntoWine Club , in partnership with the California Wine Club (more info on the club here if you are interested). While there are a lot of moving parts, how it works is that the folks at California Wine Club ship me wine samples that are being considered for future club shipments and then I provide feedback and such about the wines that will be included in those shipments. Recently I received my first batch of samples and, let me tell you, I am thrilled about the quality of the wines. I simply can not wait for our club to launch in November. With this in mind, I give you this week's installment of "Wines to Go Buy This Week": Truchard Pinot Noir 2006 - Was going to wait to recommend this until our IntoWine Club launch the first week of November but I'm gonna let the cat out of the bag early. This Truchard Pinot Noir is one of the wines being considered and I could not be more pleased to share the news that this wine is going to be in the inaugural IntoWine Club shipment. So what about the wine itself? For me a tell-tale sign of a good wine is that it is delicious and easy to drink from the first sip to the very last and always leaves you wanting more . The Truchard Pinot Noir passes that test with flying colors. From the Carneros region of Napa, Truchard Pinot Noir is an ideal wine for anyone curious about discovering Northern California Pinot Noir. It's also reasonably priced at approx $35 retail. "Reasonable" is relative of course as some might say $35 for a wine is outrageously expensive. For a quality Carneros Pinot though, this is priced more than fairly as you can certainly pay much more than this for a similar wine. As for the IntoWineClub, you can sign up here if you are interested.

James P. "Bo" Barrett has been the Winemaker at Chateau Montelena Winery since 1982. Bo’s career in the wine industry began in 1972, right after he graduated from high school, when his family purchased Chateau Montelena. He spent the first summer pulling star thistle in the old vineyard and picking up rocks in preparation for replanting. In 1976 Bo transferred to Fresno State University, where he was an honors student in Viticulture and Enology. 1976 was a crucial year, one that would forever change the perception of American wine when a Chateau Montelena Chardonnay bested French White Burgundies in a blind tasting, known as the Judgment of Paris. As 1981 drew to a close, Chateau Montelena’s original winemaker left to pursue other opportunities and Bo was offered the job by his father, the winery’s Managing General Partner. The rest is, as they say, history. Certainly the “Judgment at Paris” where the Chateau Montelena Chardonnay surprised everyone and took top honors, has become a seminal event in American wine history. But at the time, was the whole experience even relevant to you and your family? It was extremely important as soon as it came out in Time Magazine, The LA Times, etc. The hand crafted Napa Valley wines were only being recognized on the West Coast and it was tough to get the other U.S. markets like New York, Boston, and Chicago to take us seriously, and even tougher to sell wines there; no matter how good they were. You have to remember that the center of American winemaking at that time was Modesto! That Napa won both the red and white wines at the Paris Tasting was catalytic to the formation of Napa today. So hell yes it was relevant!