OneHope - One impactful wine

It was the flashy, pink glittery bottle of champagne that drew me in at a Battery member wine tasting event in San Francisco. I’ll admit, I’m attracted to shiny things and the bottle screamed “I’m sexy, I’m unique, I’m fresh and perfect to bring if you want to make a splash at any occasion”.  Later on, I couldn’t get the glitter bottle out of my mind, so I took to my computer to do some research on how to get my hands on one of those bottles. As I explored the OneHope site, I realized that this wine, much like Reese Witherspoon in Legally Blonde, was much MUCH more than a pretty package…its mission is not pure consumer delight, but to positively impact an array of causes, giving back with every bottle.

OneHope was founded by 8 optimistic twenty-somethings who decided they wanted to use a favorite indulgence (wine) for good cause, donating proceeds from every wine purchase towards a unique charitable cause.  Similar to the Toms or Warby Parker “buy one give one” craze of the past decade, this younger generation of winemakers isn’t content to just produce good product with sleek packaging, but seek to also raise awareness and make an impact in the world through every bottle of wine sold. OneHope donates 50% of the profit from every bottle sold to their specified causes and as of this blog post, has already made more than $2 Million in donations, supporting over 12 causes, each measured on impact (i.e. each case of Chardonnay sold represents one clinical trial for a woman with breast cancer). Causes include autism and breast cancer research, microloans to help break the cycle of poverty, placing sheltered animals in new homes, vaccinating children to prevent deadly illness, planting trees to help save our planet and providing clean drinking water to people around the world. OneHope has also established another way to generate money for causes; if you host an at-home tasting with ViaOneHope (their direct sales community), 15% of the sales from that event can go to a local charity of your choice.  

But it gets better. The wine actually tastes good.  So good, that it’s ranked the #1 selling wine out of 10,000 wines available for purchase on Amazon, has received multiple 90+ point ratings, and has been rated one of the top 300 wineries by volume of 8,000+ in the US!  Key to the wine’s quality and success? Back in 2009, Michael Mondavi, one of the pioneers of the Napa Valley wine industry, met the young founders at a tradeshow and offered to help them.  Today, Rob Mondavi Jr. is a consultant winemaker for the brand and produces a product that’s consistently high quality and actually affordable too. R.M. Jr. does all of the sourcing for OneHope and has helped expand the portfolio of wines to include grapes that come from Monterey, Paso Robles, Edna Valley, Lodi, Sonoma Coast, etc.  Since OneHope wants anyone to be able to afford and enjoy their wines, they have a moderately priced core collection, and have expanded to Reserve tiers and special editions (including the Glitter bottles!)

I haven’t yet visited OneHope in person, as it’s undergoing construction and will not be finished for another year and a half, but I am eagerly awaiting the opening and looking forward to a “hard-hat tour” before it’s officially open.  The winery has been designed by renowned architect, Howard Backen, iconic in wine country for designing Meadowood and Harlan Estate, and will be located on a prime piece of real estate in the heart of Napa wine country off of Highway 29 in Rutherford across the road from Cakebread and a neighbor to the iconic Mondavi Winery.  The 15,000 sq. foot winery facility is intended to be a community hub, great for social gatherings, exhibits and tributes to the causes supported. The design will feature lots of windows and glass doors to bridge the outdoors with interior, wrap around porches, and a large private barrel room and tasting room open for public tasting. It will be named "Estate 8" to symbolize the 8 partners that founded it, to represent the infinity sign, in all of its symmetry and infinite cycling of resources, and to pay homage to the Chow family that the winery was purchased from, since 8 is a lucky number in Chinese culture. OneHope is not just a producer of wine, but rather a lifestyle brand that you will want to be part of, especially if you embrace the company’s credo: “Make giving back part of what you do every day”.

Wines I sampled*

*Fun fact: the dots on the bottles aren’t just a pretty decoration, rather they’re a statistic representation related to the cause supported by the bottle; i.e. 1 in 7 children do not know where their next meal is coming from in the US, hence, 1 in 7 dots is filled in on the Sparkling Brut.  For every case of the Sparkling Brut sold, 25 meals are donated through the charitable partner, WhyHunger.

Rutherford Estate Sauvignon Blanc: A unique sauvignon blanc that is aged in oak yet remains crisp and fresh. Notes of tangy citrus, stone fruit, and tropical fruits are balanced with a bite of crisp green apple. Really intense fruit flavors and aromatics.

California Brut Sparkling Wine: Crisp, light, wine with a nose of green apple filled croissant .  The body has light fruit flavors of gooseberry, white peach, baked bread and prickly pear. Refreshing and perfect for summer.

California Chardonnay: A warm, rich Chardonnay with aromas of baked apple pie sprinkled with baking spices.  On the palate, buttery caramel apple, vanilla bean toffee and crisp pear.

California Cabernet: A deep hued cabernet with nice tight structure and hints of blue fruits to match the bottle. Notes of blackberry cordial, coffee, dark chocolate and some dried tobacco. Some secondary notes of leather and roasted plum make for a nice finish.

California Pinot Noir: A bright, layered pinot with notes of red fruits, wild strawberries and bing cherries on the nose and palate. Secondary flavors of fall leaves, spices and violet make this wine interesting and rich with a nice finish.

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Robert Sinskey Vineyards - Elegant, Organically Grown Wines for Food Lovers

The Experience: This is a Napa winery experience that’s suitable for everyone.  Robert Sinskey Vineyards, boasts a recently remodeled modern winery, caves and tasting room off the Silverado trail off Oak Knoll Road, beautiful culinary gardens and orchards, a coi pond, and an extensive culinary program and team that prepares a custom tasting menu daily from the Vineyard Kitchen. The team here cares a lot about hospitality and there is a tasting experience t suit every preference whether it’s a relaxed tasting at the communal table, a tour through the gardens and caves, or a food and wine pairing out on the sun-speckled terrace.  RSV features over thirty varieties of wine to suit every palette so plan on lingering here while you embark on your own tasting adventure.  Sinskey is also one of Napa’s first organic and biodynamic wineries, certified C.C.O.F., and you’ll also notice the orchards, organic gardens, owl boxes and animals that round out the RSV ecosystem and contribute to the terroir-driven wines.

The Credo: At RSV, winegrowing begins with the land and embraces the “whole farm” philosophy of interrelationships and biodiversity of nature, embracing natural processes to grow healthy grapes that become vibrant, living wines.  Robert Sinskey and team believe that wine is best complemented by food and meant to be shared communally which is why every tasting is accompanied by a culinary pairing cooked fresh from locally sourced or farmed ingredients, many from the RSV organic gardens.  Their guiding principle when it comes to the craft of winemaking is that “wine is not an athletic event”, where elegance over brawn is the house style, resulting in balanced wines with great acidity that pair really really well with foods.  An anomaly in the Napa Valley, RSV doesn’t even submit their wine for review by score-centric critics because they don’t believe that wine should be tasted and judged in a competitive atmosphere, devoid of food on the table.

Unique Offering: There has been many occasion in Napa when one faces the dilemma of when to squeeze in time to eat between an afternoon of wine tasting.  If you’re planning to visit Robert Sinskey, the one thing you don’t have to plan is where to stop for lunch; every guest who visits RSV will be treated to delicious food pairings to complement the wines, so don’t fret if you arrive with an empty stomach.  We toured the winery and grounds with our guide, JB, before settling outside on the terrace and while we weren’t expecting such a robust offering, to our surprise (and delight), one of the most beautiful cheese and charcuterie boards was presented to us.

Home-made gougeres, fresh and dried fruits from the organic gardens, honey from the bee hives, and local cheese and charcuterie, paired beautifully with the Abraxas wine (a blend of riesling, pinot gris, pinot blanc and gewurztraminer).  To follow, we snacked on an appetizer of roasted chicken with mushroom stuffing, cooked in the wood-fired oven.  The earthy mushroom notes and smoky chicken paired beautifully with the Capa pinot noir.  To finish, we were treated to a display of sinful house-made petit desserts served with the late harvest pinot gris. Robert Sinskey’s pairing notes booklet even comes with beautifully photographed recipes from the Vineyard Kitchen so you can whip up delicacies like the wild mushroom and cheese souffle at home.  

The Team: Robert Sinskey is a native Californian who received his BA in Fine Arts from Parson’s School of Design and didn’t fall into winemaking until later in life when a six-month assignment helping his father turned into a twenty-five year career making “wines of character that pair well with cuisine”.  

Jeff Virnig, RSV’s winemaker, found his calling to the wine industry significantly younger than Robert He became one of the youngest winemakers in Napa working for RSV in 1991 after getting a BS in agriculture business management from Cal Poly and working at Mayacamas winery and at RSV as assistant winemaker.  Jeff has been instrumental in helping develop RSV’s vineyards as well as wines, emphasizing the importance of improving wine quality through sustainable farming, and helping vines achieve natural balance while growing.

Rob and Jeff both hold the philosophy that artisanal winemaking begins with the care of the land and have farmed their vineyards organically since 1991, honing the biodynamic process and attempting to leave a minimal footprint on the land.  75% of the energy used at the winery is sourced through solar power and they use bio-diesel, made from used restaurant oil to power their trucks and tractors. Robert and Jeff’s conscientious business practices have helped to define the RSV brand as a pioneer of sustainable winemaking in the industry.

The Wines: While there is an extensive array of varietals to try at RSV, there is a consistency in style that ties the portfolio of wines together. They are all made with a higher acidity and elegance that makes them excellent food wines - so think about picking up a few bottles to bring to your next dinner party!  The RSV website does a beautiful job of categorizing the wines by color, varietal, and special release making it both easy to navigate when searching for just the wine you have in mind, and also fun to explore.  The tasting experience is similar. Rather than sticking to a pairing that has been pre-planned and standardized for all guests, at RSV, you can tell your wine guide what you’d like to taste, or let them learn your style and make recommendations as you move from one wine to the next.  

NOTABLE: Check out the POV collection, a wine that is impressive to drink and also to bring to dinner as each bottle features a stunning black and white photo taken by Robert Sinskey himself.

Visit Details:  While reservations are highly recommended, RSV has the hospitality credo of welcoming everyone to the winery. Your options below:

• “A Perfect Circle” gives guests the opportunity to explore the caves and gardens, tour the cellar and indulge in a 3-course tasting of seasonal dishes from the Vineyard Kitchen accompanied by a flight of RSV wines. By appointment at 11am and 1pm
• “The Communal Table” allows guests to enjoy a flight of wines seated in the Great Hall, Terrace or Fig Garden with a communal group of up to 8 people.  An RSV Wine Informant will guide you through a flight of RSV wines accompanied by tastes from the Vineyard Kitchen. By appointment
• “Unscheduled Flight” for those who prefer spontaneity, this is the first come, first served option for guests to belly up to the tasting bar and enjoy seasonal tastes from the kitchen paired with a flight of RSV wines. No appointment necessary, though there may be a wait for this option during peak times

Tasting Notes:  It’s hard to select which wines to feature here, but here’s a diverse array of the RSV offering and some of my favorites.

Abraxas, Vin de Terroir, Los Carneros 2013

This wine is fun in so many ways. From the bottle (which looks like an oversized riesling bottle) to the blend of grapes (riesling, pinot gris, pinot blanc and gewurztraminer), it’s a great wine to sip on it’s own on a hot day, but pairs beautifully with so many foods, from spicy foods to vegetable dishes to seafood, it’s a great wine to pair with foods that can be otherwise tricky to balance with wine.  The wine has aromas of pear and almond and lychee, with an old world style, but bright, minerality.  It mas a medium body and long finish with tasting notes of peach, lime and even melon or grapefruit rind.

Vin Gris of Pinot Noir, Los Carneros 2015

I first tasted this wine at a blind tasting and have never forgotten it’s subtle elegance and the color, the palest peach hue, is just lovely. It’s a stunning wine with aromas of peach and apricot, strawberries and citrus notes of grapefruit and lime.  The wine is vibrant with fruit and also has some savory herbaceous qualities which makes it the ideal wine to pair with virtually everything.  

Pinot Noir, Capa Vineyard, Los Carneros 2012

This pinot noir is surprisingly full bodied and bursting with ripe, red berry notes. It has generous, bold fruit flavors, like ripe cherries, but also savory qualities with touches of dried rose, tea and tobacco.  This wine beautifully bridges old world with new world styles, and is perfect to drink now or set down to age gracefully for years to come.

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Hunnicutt - Cab, Chard and Zin for Enthusiasts who want the winery to themselves

The Experience: Hunnicutt Winery is a well-kept secret in northern Napa for people seeking a relaxing, intimate environment, serious wines and the beauty of nature. Tastings are scheduled in advance and done privately, one group at a time, starting with a personalized welcome sign bearing your party’s name. One can’t help but feel the exclusive feeling that you’re at a private home away from home - there’s no crowded tasting bar here! The decor is cozy, but chic, with bicycle paraphernalia adorning the walls (the Hunnicutt family are active sports enthusiasts). Nestled under beautiful pine trees, you will enjoy these well-integrated, ageable wines expertly crafted to be enjoyed by those who love wines of great structure and finesse with a hint of playfulness. Just a couple of tasting appointments are offered each day so that guests can really enjoy the tasting experience without being rushed, or having a tasting attendant who is distracted by servicing other groups. The cave and property tour are worth the extra fee, and include barrel tastings of some of the single vineyard red wines. The winery was completed recently in 2011 and makes wine for 20 other small Napa Valley wine brands - you’ll see their barrels aging in the cave cellars.

The Team: Justin Hunnicutt Stephens, with his father Don, owns and operate the property, producing the first commercial vintage of Hunnicutt in 2004. Justin made his way to Napa after working in the world of commercial real estate and having an “awakening” that wine was his true passion. After making the decision to change careers, Justin moved to the Napa Valley and worked at notable wineries including Miner Family, Saddleback Cellars, Venge and Seavey Vineyards, gaining winemaking knowledge before founding Hunnicutt in 2001. In 2004, he joined a winery started by his father Don, (the D. R. Stephens Estate brand) and is now the Managing Partner of both wine brands as well as Hunnicutt Wine Company, LLC, which is a custom crush winery in St. Helena. Kirk Venge is Hunnicutt’s winemaking director and known for his great expertise and knowledge. Kirk grew up in Rutherford and was always surrounded by wine. After getting his degree from UC Davis, he worked at Mumm and also in New Zealand before returning to Napa to start his own brand, Venge Vineyards, while also consulting at several local wineries including Hunnicutt. Seana, Justin’s wife, grew up in San Francisco and worked for advertising for 10 years before moving to Napa to start a family with Justin and help with the advertising for Hunnicutt.

The Wines: Hunnicutt wines are best described as bold, but well-balanced - for those who like a substantial wine but appreciate complexity. The winemaking philosophy starts in the vineyards - Kirk and Justin work with the winery’s growers to develop the highest quality fruit and from there let the terroir shine through in the wine. Grapes are sourced from all over the valley. The Zinfandel comes from the Chiles Valley region in the eastern Napa county. Cabernet grapes come from three vineyards sourced from Rutherford, Spring Mountain and St. Helena. These vineyards produce very different wines which combine elegantly for a well-balanced, smooth wine. Hunnicutt keeps the wine from each vineyard barreled separately until the final blend - you can taste them in the barrel and notice the distinct differences in the single lots. Hunnicutt also produces Chardonnay, coming from Rancho Sarco Vineyard in Coombsville, Star Vineyard in Rutherford and Dutton Ranch Vineyard in the Russian River Valley. While you seldom see a winery that specializes in these three varietals, they are able to focus on these “wines that are their favorite to drink” by sourcing grapes from various parts of Napa and Sonoma valley - untethered from any estate vineyards. Outside the Hunnicutt wines, the CUTT label was developed as a catch-all for different varietals that the winery switches up yearly. The varietals selected each year for CUTt depend on what unique and special vineyards the winemaking team can and choose to source based on availability. There is one bottling under the label that is consistent in name, if not blend, and that is the “Fearless Red” - always a unusual and fun blend wine, perfect for casual drinking and entertaining! It should be noted that the other Hunnicutt red wines are made to be aged. 

The Name: Though Justin grew up being told different dramatic stories about where his middle name, Hunnicutt came from, Justin eventually learned that Hunnicutt was actually his Great Grandmother’s maiden name. It is also now the middle name of their daughter, Parker Hunnicutt Stephens. The companion brand, CUTT, was added in 2007 - focused on producing wines other than Zinfandel, Cabernet and Chardonnay.

The Credo: “We strive to produce excellent quality wines while trying to make the idea of wine unintimidating. Wine evokes fond memories and is supposed to be fun”. Though I didn’t get a chance to meet him, Mo, our gracious guide, describes him as down-to-earth and he apparently is regularly present at the tastings, chatting and pouring wine for visitors.

Visit Details: The winery is open daily by appointment only. You can make a reservation by calling 707-963-2911, or book online here. Portfolio tastings for up to 12 guests cost $35 per person, or you can choose to do a tour of the 15,000 sq. foot caves, which includes barrel tasting and a wine tasting paired with cheese and charcuterie in the Cave Room for $70 per person for up to 8 guests.

Tasting Notes:

2013 Chardonnay - $45
Bright with notes of honeysuckle, lemon zest and tropical fruit paired with subtle hints of orange blossom, vanilla and shortbread providing enticing depth in each glass. On the palate the supple notes of citrus and melon shine brightly and linger on through the mid palate, where they are met by delicate spice and a hint of toasted ground vanilla bean on the long tapered finish.

2012 Cabernet Sauvignon, Napa Valley - $55
Bursting with boysenberry, blackberry and black cherry. Underlying the immense fruit, there is a lovely, but subtle, floral component lending elegance to this big wine. Warm, toasty vanilla from the French oak is present, but frames the fruit rather than dominates the palate. The mouthfeel is explosive and dense. Velvety Nutella, crème de cassis, blueberry pie and blackberry jam hit your mouth in tidal wave proportions. The tannins and bright acidity ensure a long, prosperous life in your cellar, but the fine grain tannins allow this wine to be enjoyed in its youth… with vigorous decanting.

2012 Zinfandel - Not currently available for purchase
This gorgeous Zin exudes aromas of blueberry preserves, boysenberry and sweet oak. The palate offers rich, brambly blackberry and blueberry flavors with youthful tannins wrapped in a soft blanket of boysenberry and plum. The incredible depth of fruit, supported by a firm acid backbone makes this wine wonderful on its own and absolutely delicious with food.

2012 CUTT Fearless Red - $45
This deeply hued wine evokes the bramble of blackberry and blueberry. The fruit notes are abundant, but with freshness, signifying perfect ripeness. Accompanied by the fruit notes are subtle hints of vanilla and black pepper dancing around the edges. On the palate, lush berry notes burst forth, intermingling naturally with the promised pepper and allspice. On the finish, the abiding blackberry continues and is paired with light toasty oak, vanilla and rounded dusty tannins, which lead to a long lovely finale.

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Chimney Rock Winery - A Beacon for Cab Lovers along the Silverado Trail

The Experience: You can’t (and shouldn’t) miss Chimney Rock Winery off of the Silverado Trail. The grand white Dutch Colonial architecture is striking against the dramatic Stags Leap mountains.  And this winery doesn’t just have a pretty façade – it is a producer of world class Cabernet Sauvignons, consistently earning top scores with a savvy female winemaker at the helm.  With such acclaim often comes a certain stuffiness at Napa wineries, but the energy in the tasting room and on the tour of the winery is warm, welcoming, and “upscale-casual”. What you’d experience at a local country club, especially as you relax and ensconce yourself in the manicured inner courtyard, surrounded by flowers, a trickling fountain, whitewashed colonial walls stretching towards the sun, and a nearby cozy fireplace beckoning in the tasting room.  Come here for a fun group outing or for a romantic tasting, but prepare to linger and enjoy the beautiful environment.  This winery is great for Cabernet and Bordeaux Blend lovers who like doing vertical tastings. You can taste at least 4 verticals of the Chimney Rock Cabernet which showcases each vintages unique characteristics as well as the effect of age on these beautiful wines.

The Team: Chimney Rock Winery Estate was founded in 1980 by Stella (the daughter of a South African Diamond Family) and her husband Hack Wilson, (former Pepsi CEO). They purchased the 180 acre parcel of land and decided to plant grapes and build a winery on the site that was formerly a golf course in the 60’s and 70’s.  In 2000, the Terlato family joined in partnership with the Wilsons, adding resources to enhance Chimney Rock’s reputation as one of the country’s best producers of Cabernet Sauvignon.  Tony Terlato is an icon in the wine industry, often referred to as one of the most impactful individuals to influence how and what American wine consumers drink, and rumored to have brought Pinot Grigio to the US from Santa Margarita. The Terlatos assumed full ownership in 2004, and since then have built and advanced the quality of every aspect of the estate and its wines, focusing on sustainable farming, and quality control practices.

Winemaker, Elizabeth Vianna is an adventurous female winemaker, whose love for wine bloomed while she was a consumer while living in New York City, working as a clinical toxicologist at New York Hospital. Her intense passion for wine propelled her to apply to UC Davis’ winemaking program instead of medical school. She first came to Chimney Rock as a harvest intern in 1999, was named assistant winemaker at Chimney Rock in 2002, advanced to the position of winemaker in 2005 and in 2009, was promoted to General Manager of Chimney Rock Winery, while continuing in her role as head winemaker. She has consistently produced wines that have been highly rated among critics and loved by consumers, which may be attributed to her fearless experimental style of winemaking. She’s used over 100 strains of yeast (most winemakers stick to 1), and harvests and ferments 38 blocks of Cabernet separately, using a variety different cooperages of French Oak barrels to age the wine. She uses the rare, asymmetrical trellising system called the Fletcher Lyre, which ensures fruit from both sides of the vine ripen at the same pace. The result of her careful attention to the vines is a an authentic expression of the terroir, which her winemaking practices preserve and highlight.

The Wines: Chimney Rock is best known for its luscious, ageable Cabernets from the famed Stags Leap AVA in Napa.  The winery produces 9 different Cabernets each year, however, only one of its proprietary blends is available commercially for purchase (the others are offered exclusively to club members and tasting center visitors).  The red grapes are all Estate grown; Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot are all grown and harvested in separate blocks which are fermented and then blended together in unique blends each year to produce the label’s signature red wine.  This gives each vintage a distinct character, each refined, rich in color, intense, and full bodied, the tannins finely structured to that they are drinkable at release, but will also age gracefully for years. Chimney Rock also produces small amounts of Sauvignon Blanc and Sauvignon Gris, which, combined into their “Elevage” blend is the perfect luscious, full bodied white wine for people who “only like red”.

The Credo: Quality over Quantity is apparent as the ethos at Chimney Rock. After touring the expansive winemaking facility, I was asked about the production per year and was surprised that it varies greatly based on weather and conditions. In 2011, only 8,000 cases were produced, while in 2012, over 30,000 were produced - no grapes are ever sold or purchased so Chimney Rock only produce what the land bears each year. The Terlato’s and Elizabeth’s goal is to tell the tale of the grapes from the place they are grown, through the changing seasons and climates, producing the best expression of the renowned Stags Leap District.  The grapes are watched carefully throughout the growing season, picked by block when they are perfectly ready for harvest. The winery was renovated to give Elizabeth plenty of space to test and experiment with winemaking and aging different blocks separately, which can then be aged and blended into unique estate wines.  The quality of the wines is apparent at the first sip, and savored through the last.

Unique Offering: Upon arrival, the first wine poured is the Sauvignon Gris, a rare varietal from the Bourdeaux region that is grown at only two other wineries in the US (Chalkhill and Rutherford Hill). This unique grape is also known as “Fie Fiet” or Sauvignon Rose, and is related to Sauvignon Blanc with more of a pinkish hue to its skin.  It has more sugar than Sauvignon Blanc, and produces a richer, fuller mouth feel, making it a great blending wine.  While unique and interesting on its own, I preferred the wine blended in the 2012 Elevage Blanc, a lovely blend of SB and SG that has a luscious mouthfeel, nice acidity, and a lingering finish that would please the palate of even the most discerning “red wine only” patrons.

Visit Details: 5350 Silverado Trail Napa, California 94558. Telephone: 707-257-2641, website: www.chimneyrock.com. Tasting Hours: 10:00-5:00.  For tours, reservations are required in advance. There is comfortable seating inside the tasting room, and outside on the courtyard terrace, or you can pop in for a tasting at the bar.  Ask for Donna Rutherford for a guide. The retired highschool teacher is very friendly and a wonderful educator!

Tasting Notes: Produced by Chimney Rock Winery

2012 Elevage Blanc: Small berries and balanced yields from the vineyard in Rutherford produced this complex blend of Sauvignon Blanc and the unique Sauvignon Gris.  Find aromas of white peach, hints of passion fruit, caramel, and vanilla custard.  The texture of this wine is striking with a delightfully long, rich finish.

2009 Chimney Rock Cabernet Sauvignon: A fairly dry spring provided the winemaking team with small and densely flavored Cabernet Sauvignon berries. The Merlot and Cabernet Franc were of equally superb quality. This blend represents a seductive tapestry of the diverse winery blocks, illustrating the power and grace of the unique Stags Leap District Terroir. Notes of Cassis, blackberry, vanilla, and toffee.

2010 Chimney Rock Cabernet Sauvignon: Possessing the bright fruit aromas and elegant tannins that hint at remarkable ageability, this wine is further proof that glory can be found in even the most challenging of weather years. Bright cherry and cola aromas are enveloped by roasted coffee, caramel and vanilla.  Soft but sassy on the palate, the tannins are supple with a bright, lengthy finish.

2011 Chimney Rock Cabernet Sauvignon: In this cool and damp weather year, the winemaking team devoted extra time and energy to the vineyards to ensure that only the best fruit was included in their wines.  The result is a wine that is the best of both worlds; a true expression of a cooler vintage, while still reflecting the grace and poise typical of Chimney Rock Cabernet Sauvignon.   Aromas of cherry, cassis as well as whispers of sage and savory tomato leaf on the palate. The wine shows a tannin backbone that is reminiscent of Bordeaux reds.

2011 Chimney Rock Cabernet Sauvignon: More than any other, this wine celebrates the diversity of our beloved land.  Rich with ripe fruit flavors of black cherry, cassis and blackberry highlighted by hints of cocoa powder, vanilla and toffee.  On the palate, it’s richly textured and shows Chimney Rock’s classic lush mid-palate and a lengthy, rich finish.

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Whetstone Wine Cellars - Sip luxury pinot noir in a down to earth Chateau

The Experience: Expertly crafted, high quality Chardonnay and Pinot Noir enjoyed in a gorgeous Chateau setting with a relaxed atmosphere, friendly staff and unique personal touches makes for a charming experience for a wide demographic. Wine connoisseurs will love the varied portfolio of elegant pinot noirs, couples will find the second level mezzanine “sweetheart tables” the perfect place to enjoy wine and romantic ambiance while overlooking the ambient tasting lounge below, and groups will adore (in warm seasons), the expansive lawn, cornhole and picnic tables.  Whetstone’s tasting room, located on Atlas Peak Road near Silverado Country Club, is housed in the aforementioned 19th Century French-style Chateau which was built by Hamden W. McIntyre, a winery design expert with a portfolio that includes historic wineries Trefethen, BV and Rubicon.  

First Impressions: Though we actually arrived early, two friendly young female tasting room staff welcomed us warmly and immediately offered to snap a group photo for us despite being busy with several other groups they were also tending to. According to Michelle, one of the winery owners, the staff she hires help with everything from writing the tasting notes, to planning events and even helping out with a recent wedding proposal that took place at Whetstone, inspired by a couple’s previous visit. Everyone was smiling, even dancing to the cheerful music playing; their joy and passion for their work (if you’d even call it that) evident. Michelle herself took plenty of care in welcoming us personally, and spending time with us throughout our visit - the consummate hostess.

The Team: Jamie Whetstone, winemaker, started his winemaking career working at Turley Wine Cellars in 1998 where Turley famously made each member of the diverse team learn how to change a clutch on a tractor before moving on to more specialized roles.  Jamie worked with Turley through 8 vintages and after taking a sabbatical and working for the Seysses family at Domaine Dujac in France, he returned to Napa where Turley helped him get his start making his first Whetstone  wine.  In 2005, Jamie left Turley to break out on his own and focus his energy entirely on Whetstone. He soon brought his wife, Michelle, onboard to help manage every aspect of the customer experience, from the design of the tasting room to sales, marketing and event planning. Originally from Napa, Michelle has a background in interior design which is evident when you walk into the chateau and delight in the “Restoration Hardware elegant” meets “Etsy-craftsy” meets “country chic” interior.  No detail goes unnoticed, from cozy furniture groupings to the finer details like feather quills used to scribe tasting notes and the gourmet (and highly addictive) savory rosemary almonds served with the wine tasting.  Michelle believes in the value of face to face interaction; her authentic style engaged my family at length during the tasting. Simply refreshing in an industry which tends to be dominated by elaborate, and often impersonal tasting rooms filled with antiseptic staff. While we didn’t get to meet Jamie, rumor has it that he is just as down to earth and authentic as Michelle, not to mention a pretty talented winemaker. Michelle notes that Jamie was once offered a winemaking role at famed cult winery, Screaming Eagle, but turned down the prestigious job to pursue his own eponymous brand, which gives you an idea of his winemaking talent.

The wines: Whetstone focuses primarily on Pinot and Chardonnay from different Napa and Sonoma valley regions because “it’s what we like to drink” says Michelle.  Jamie was inspired by pinot noir after his experiences working in France and this expression is evident in the elegance, complexity and almost feminine quality of the pinots we tasted, each layered with flavors ranging from bergamont to rosepetals to baking chocolate. The “Jon Boat” pinot blends grapes from different vineyards, while the “Bella Vigne” and Russian River pinot are harvested from a single vineyard.  In addition to the Whetstone label, the team has recently co-founded the Manifesto brand with Henri Gabriel. Manifesto rounds out the varietal portfolio including a Cabernet Sauvignon, Sauvignon Blanc, and Zinfandel, all offered at very reasonable price-points. Despite being economical, these wines are beautifully crafted and ideal for events hosted at Whetstone’s chateau (think wedding dinners perfection!).

What’s Next: Whetstone just recently joined the acclaimed Terroir portfolio - the wine collection founded by Charles Banks (cult winery Screaming Eagle’s owner) that focuses on wines known for their quality, typicity, character and value. Aside from being a great honor to join the group, Whetstone will now gain additional resources freeing them up to spend more doing what they do best - making excellent wine and crafting personal wine centered experiences. Whetstone’s current production is at currently 4,000 cases of wine and while they intend to keep it a boutique winery, they would eventually like to increase production to around 10,000 cases.

Unique Offering: The Whetstones are more than winemakers - they are entertainers who share their wine with visitors offering a lingering, memorable experience.  When starting out on their own, Michelle and Jamie had an idea to start hosting wine-paired lunches in the vineyard before they opened the official tasting room. “It was like a pop up restaurant before those were even popular!” notes Michelle. At one of these wine pairing lunches, they partnered with a famous chef friend, Michael Chiarello, and the event was picked up for an in depth article by Food and Wine Magazine. After the article went to press, inquiries for Whetstone skyrocketed and the couple knew it was time to find a home to continue on their events and tastings. They eventually found the chateau and spent 2.5 years renovating before opening the doors in 2013.  In Napa, weddings are not permitted by law at wineries, however, since the Whetstones don’t make wine at the chateau, it’s considered a “tasting room/tavern” and so weddings and other social events are permitted - a rare find for couples looking for a magical environment to tie the knot.  The large lawn is ideal for hosting concerts during the summer and the team has hosted up to 150 people there at a time in the warmer months.  The chateau also features an upstairs with a large terrace, dining room, bedrooms and a kitchen, which can be rented for events.

Visit Details: It’s highly recommended to call at least 24 hours in advance to arrange a tasting as there is no tasting bar, but rather a number of different “settings” in which you can enjoy a tasting of four of Whetstone’s current release wines.  Visits are $25 per person generally, though catering and other special requests can be accommodated by contacting Michelle Whetstone directly - michelle@whetstonewinecellars.com (707)254-0600.

Winemaker’s Tasting Notes:

2012 Carneros Chardonnay “Jon Boat” - $45, 500 cases produced

Stainless steel fermented - half the wine was 100% French oak-aged in neutral barrels and the other half remained in stainless steel sur lees. Bottled unfined and unfiltered. Very big nose full of pineapple, mango, key lime and white peach. Secondary aromas of Banana Runt candies, green apple and gardenia. Ripe, medium bodied flavors of apricot, pear and quince. Secondary hints of licorice, key lime, green apple and petrol.

2013 Sonoma Coast Pinot Noir “Jon Boat” - $50, 675 Cases produced

Stainless steel fermented, 100% French oak-aged in 20% new barrels. Bottled unfined, unfiltered. Big nose full of bing cherry cola, rose petals, forest floor, mint tea, and juniper.  Secondary aromas of vanilla, saddle leather, nutmeg and hints of tobacco. Medium to full bodied flavors of plum, Bing cherry, and blackberry pie. Long finish of ripe cranberry, anise and Baker’s chocolate.

2013 Russian River Pinot Noir “Pleasant Hill” - $55, 450 cases produced

Aged in 40% new French oak barrels, sur lees. Gorgeous dark cherry color and big, luxurious nose of dark, ripe cherry, tangerine, bergamont, and floral notes of rose petal. Secondary hints of orange pekoe tea, Chinese Five spice and a touch of tarragon.  Big, silky flavors of dark cherry and blueberry with afterthoughts of right pomegranite and tangerine tea and a finish of Bing cherry and Baker’s chocolate.

2012 Sonoma Coast PInot Noir “Bella Vigna” - $85, 200 cases produced

Stainless steel fermented, 100% new French oak-aged in 35% new oak barrels.  Bottled unfined, unfiltered. Diverse nose of spicy rhubarb, wild strawberry jam, clove, red meats and “animale”. Secondary aromas of Asian soy, orange pekoe, tea and sage. Ripe flavors of cranberry, rhubarb, dark Bing cherry tea and baker’s chocolate. Finishes long with Bing cherries, crushed mint candies and hints of white pepper.

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