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Forbes
12 hours ago
- Business
- Forbes
The Glorious History Of The House Of Far Niente
Far Niente Winery, Oavkville, Napa Valley For a winery given the name 'do nothing,' in Italian, Far Niente has done a lot of great things over its relatively young history. While this estate in western Oakville in Napa Valley was originally founded in 1895, it was revitalized to its original glory in 1979 by the family of Gil Nickel; instant success of the Chardonnay and Cabernet Sauvignon at Far Niente followed, and today the House of Far Niente incoporates five other Napa Valley wineries: Nickel & Nickel, Bella Union, Post & Beam, En Route and finally Dolce, where one of America's finest dessert wines is produced. I recently spoke with the winemakers at these estates, to learn more about their wines and how the products all fit together as part of the Far Niente family. Nicole Marchesi, winemaker, Far Niente, Oakville, Napa Valley Nicole Marchesi, winemaker, Far Niente How would you describe the style of Far Niente Chardonnay? - For over 40 years we have been making a barrel-fermented Napa Valley Chardonnay that demonstrates structure, elegance, style and length. Our Chardonnay is fresh, with fruit forward-flavors of melon, fig, citrus and stone fruit accented with toasted oak and light vanilla. The texture is rich and full-bodied with long and refreshing finish. We intentionally block malolactic fermentation to retain acidity and enable our wine to age for years. Our vineyards in Coomsville (east of downtown Napa) have been the heart and soul of Far Niente Chardonnay since the '90s. The combination of cool and mild temperatures, volcanic soils and our own Burgundian clone produce wines with incredible mouth-coating texture, fresh acidity and flavors of concentrated melon and citrus.' How would you describe the style of Far Niente Cabernet Sauvignon? I know the primary source of the grapes is Oakville, and specifically the Stelling Vineyard. - With all our Far Niente Cabernet Sauvignon wines (Napa Valley, Oakville and Benson Vale), we aim to showcase our house style along with a sense of place and vintage. Our wines have big structure and density tempered with freshness and an elegant progression. The fruit profile ranges from dark red cherry in our Napa Valley blend to ripe blackberry in our Benson Vale. Each of our three Cabernets can be enjoyed in their youth but have enough tannin and concentration for significant bottle aging. Martin Stelling Vineyard, Far Niente estate, Oakville The primary source for our Oakville and Benson Vale wines is our Marting Stelling Vineyard, located at the winery. We are currently in the final stages of a big replant project that has given us the opportunity to change row direction and install a new trellis system to ensure the vineyard continues to thrive for years to come. Currently, our oldest vines are over 20 years old, but we do have cuttings from our heritage blocks that we will use in the new replants. This vineyard is one of our later ripening sites, with beautiful extended hang time well into mid-October. I think the Far Nienete Benson Vale CS is outstanding. How did this project come about? The 2021 is the initial vintage, correct? Are the plans to produce this wine each vintage or only in great years? - At Far Niente, we pride ourselves on being lifelong learners and are dedicated to the pursuit of excellence. This started with Gil Nickel, who knew that we would be able to make better and better wines by bringing on the best experts to learn from. With that in mind, in 2021 we partnered with Thomas Rivers Brown to help us step up our farming and winemaking in Oakville. Through this collaboration we landed on the idea of Benson Vale, a small barrel selection showcasing the best of Far Niente, essentially our 'Grand Vin'. Since 2021, each subsequent vintage in our Martin Stelling Vineyard has produced the quality worthy of this wine, so yes, we do plan to make it as consistently as possible. In a few words, how do you describe the difference between the Far Niente Oakville Cabernet Sauvignon and the Benson Vale? - I think of Benson Vale as Oakville but amplified. We have selected our favorite barrels from our favorite blocks in the Martin Stelling Vineyard to highlight what we love about the Western Oakville Bench – deep, ripe mixed berry fruit, expansive and plush texture and substantial but refined tannins. In addition, our Benson Vale is 100% Cabernet Sauvignon while our Oakville Cabernet does have some of the other Bordeaux varietals blended in. It also showcases the hallmarks of the Oakville appellation but with added savory notes of olive tapenade and spice.' Joe Harden, winemaker, Nickel & Nickel, Oakville Joe Harden, winemaker, Nickel & Nickel At Nickel & Nickel, Joe Harden moved from basketball (he played at Notre Dame in college) to winemaking. He works with fruit from more than a dozen carefully selected vineyards in Napa Valley; each of the wines is a single vineyard offering. Exactly how many single-vineyard wines do you craft? How many Cabernet Sauvignons? How many Chardonnays? Do you still produce Merlot? - For the 2023 vintage, we're bottling 19 single-vineyard Cabernet Sauvignons. That number has ranged between 16 and 20 over the years, but we've found our sweet spot tends to be just under 20—enough to showcase diversity without overwhelming the team or the consumer. For Chardonnay, we've dialed it back in recent vintages. At one point we produced up to three single-vineyard bottlings—two from Carneros and one from Coombsville—but in 2023, we're focusing on just one: a beautiful Chardonnay from Carneros. As for Merlot, we're excited to have brought it back in 2023 after a few years off. We just bottled a new Merlot from a site in Oak Knoll, and it's scheduled to be released in the next few months.' How did this collection of single-vineyard Cabernets come about? Were the sites already connected to the Nickels, or did growers approach you? - 'It's really been a mix. Some of our vineyards—like Branding Iron—have been part of the Nickel & Nickel family since day one, so I inherited those. Over time, we've also been approached by growers who want to be part of what we're doing. That said, we're very selective. We turn down more than we can accept. A site has to be compelling, with a proven track record and something unique to offer. In 2021, we added several exciting new vineyards like Fog Break in Atlas Peak, Hawk's Cradle on Howell Mountain, and Lattice Run in Yountville. Keeping the program focused is important. Once you get past 20 single-vineyard Cabernets, it becomes challenging to manage both logistically and from a storytelling perspective. We like to keep it meaningful.' You produce Cabernets from several Napa AVAs—Rutherford, Oakville, St. Helena, Atlas Peak, Howell Mountain, Oak Knoll. How would you describe the main differences in fruit among those areas? - That's one of the best parts of working at Nickel & Nickel. Our portfolio offers a walkthrough of Napa Valley, AVA by AVA. Rutherford Cabernets tend to be soft, silky, and polished. They're aromatically pretty and texturally elegant—very easy to fall in love with. Western Oakville, where I've spent most of my winemaking career, gives you the best of both worlds. You get elegant, dried herb aromatics, but on the palate, there's power and breadth, with a classic structure I've come to really appreciate. Oak Knoll, particularly our Vaca Vista Vineyard, is one of the coolest Cabernet-growing sites in Napa outside of Carneros. It's aromatically so distinct—spicy, herbal, with a perfumed nose. Despite being cooler, it still packs a punch thanks to the long hang time. Each site brings its own identity. Even vineyards within the same AVA—sometimes just a stone's throw apart—can be radically different. That's why we keep them separate, and it's what makes single-vineyard winemaking here so rewarding.' How would you describe the difference between Far Niente Cabernet and the wines you're crafting at Nickel & Nickel? - It's a very different philosophy. At Far Niente, there's more focus on blending and working with all five Bordeaux varietals. There's a lot of artistry post-harvest, blending together different lots from across Napa Valley. Here at Nickel & Nickel, all of the work happens before harvest. My focus is on getting everything right in the vineyard because once the fruit is picked, there's no safety net. I can't tweak the structure with a splash of Petit Verdot or soften the tannins with Merlot—it's just that vineyard, that vintage, and nothing else. If you compare it to music, Far Niente is like a symphony—layers, blends, and harmony. Nickel & Nickel is a solo act, stripped down and pure. Both are beautiful, but the pressure and precision required here is on another level and that challenge excites me. Briefly tell me about the Nickel & Nickel style of Chardonnay. - Our Chardonnay from Carneros is all about precision and freshness. We harvest on the earlier side to retain natural acidity and avoid overripening. In the cellar, we go direct to press and ferment 100% in barrel, using about 25% new French oak. We don't do much stirring and there's no malolactic fermentation, which helps preserve the citrus-driven freshness and minerality. The goal is to let the vineyard express itself. It's got texture and body, but it's not heavy or overdone. It walks the line beautifully between richness and restraint. Finally—with tongue in cheek—how crazy is harvest time for you each year? Did you know what you were getting into? - I had a pretty good idea going into the role, but nothing quite prepares you for it. It truly takes a village. We've got a lean cellar team of just six people, but they're incredible. Jesus Duran, our Cellar Master, has been here since day one. He's the backbone of our operation. My assistant winemaker, Phil Holbrook, and I are working around the clock during harvest. It's like a sports season—intense, fast-moving, and full of challenges, and with my background in athletics, I actually love it. We're all working toward the same goal, navigating whatever Mother Nature throws at us. This will be my eighth harvest here. The winemaker before me spent 21 years building this program and set it up for success. I feel lucky to carry that legacy forward with such a passionate and tight-knit team. Brooke Price, winemaker Bella Union, Rutherford Bella Union offers various examples of Cabernet Sauvignon, and in a bit of a rarity for Napa Valley, a Pinot Blanc. Tell me about the Bella Union project. From what I read on the website; the wines are based on Rutherford fruit. Will the Cabernets always be from Rutherford or will fruit be sourced from other Napa AVA? -Bella Union has been rooted in Rutherford since its inception, and we intend to keep Rutherford at the heart of our winemaking philosophy. What began in 2012 as a small project off Bella Oaks Lane has since evolved into a fully realized winery estate in the heart of Rutherford. We produce three tiers of red wines, all with a foundation in Rutherford fruit. Leading our portfolio is our most focused expression: a 100% Rutherford Cabernet Sauvignon. Sourced from select blocks along the western bench of the AVA, this site-driven wine is crafted in collaboration with Thomas Rivers Brown. Together, we've identified and refined the vineyard sources down to specific sub-blocks that consistently yield exceptional fruit. This Cabernet has always been, and will remain, exclusively Rutherford. At our core is the Napa Valley Cabernet Sauvignon, the first wine we produced back in 2012. While Rutherford continues to anchor this wine, we also incorporate small amounts of fruit from other Napa Valley AVAs to enhance depth and complexity. For instance, Oak Knoll brings bright fruit character, softer tannins, and aromatic lift, while fruit from St. Helena or Calistoga adds richness and boldness. This blending approach allows us to express the essence of Rutherford each vintage while celebrating the diversity of Napa Valley. Our signature red blends reflect a more exploratory spirit. Introduced after I joined as winemaker in 2021, these blends showcase the broader personality of our Rutherford vineyards. They represent our curiosity and creativity, and are an opportunity to experiment with different varietals, techniques, and styles. These wines are a testament to our passion for innovation and artistic expression in winemaking. How did you decide to produce Pinot Blanc? Where does the fruit come from? - Though Bella Union is primarily known for Cabernet Sauvignon, our Pinot Blanc emerged from a natural and inspired opportunity. We had access to an estate block in Carneros planted to Pinot Blanc, and it's a varietal I've always admired for its elegance, texture, and vibrant energy. It's a lesser-known grape, which made it even more exciting to work with. In keeping with Bella Union's spirit of curiosity and innovation, we initially vinified the fruit to see what might unfold. Pretty quickly, it was clear we had something special. The wine stood out immediately; it was balanced, expressive, and compelling. That's when we knew it deserved to be bottled as a standalone wine. What started as an experiment has since become a meaningful addition to our portfolio and a fresh, distinctive white wine that brings a new dimension to the Bella Union experience. Michael Accurso, winemaker, Post & Beam Post & Beam is home to Cabernet Sauvignon and Chardonnay that represent excellent values for area wines. Tell me about the Post & Beam project. How did this come about? I know that Post & Beam is an architectural term. How does that relate to the wines in this project? - 'The idea for Post & Beam came together during the pandemic, when we were all spending a lot more time at home. As a team, we talked with each other and noticed the wines we were reaching for weren't necessarily our more collectible bottles, but wines that were easier to enjoy and more affordable. That got us thinking—we could create a wine that had approachability and make it something exceptional with the craftsmanship and expertise we've honed over decades at Far Niente and Nickel & Nickel. With access to some of the best fruit sources in Napa Valley, we knew we could craft a wine that would stand out. That's how Post & Beam started to take shape. And yes, Post & Beam is an architectural term that ties back to the construction style of the Nickel & Nickel winery. Like the post and beam method, which requires craftsmanship and balance, we use time-honored winemaking techniques to create wines that offer those same qualities—wines crafted with care, balanced, and ready to be enjoyed upon release. It felt like the perfect fit. Where do you source your fruit from? The Chardonnay is a particularly excellent value- tell me about the production methods. - 'We source the Cabernet from numerous estate vineyards and a combination of grower vineyards that we have long-term relationships with. That is important to us as we want a strong, long-lasting foundation to build these wines upon. The Chardonnay is sourced from Carneros. We have found that it matches our wine style with the fresh fruit-driven palate and vibrant acidity. Carneros is associated with a cool coastal bay influence that perfectly ripens our grapes to our desired style. Most of these grapes come from our Grand Sky Vineyard, consisting of the perfect combination of clonal selection, soil profile, and vineyard aspect. This is our foundation for the wine, and the rest of the grapes are thoughtfully sourced from our preferred growers in Carneros.' These wines are values, especially for Napa Valley fruit. Without giving away any secrets, what can you tell me about how you accomplish these wines at their price levels? 'It's not easy to make value-driven wines out of Napa anymore. A big part of our success comes from being intuitive farmers, working with like-minded grower partners, and farming our estate vineyards to our specifications. Paying attention to the quality of fruit is key—it's what makes a great bottle of wine. At the end of the day, it's about making the most of every grape and being smart about every penny we spend. Bottle of Far Niente Chardonnay and Cabernet Sauvignon Notes on some of the latest releases from these wineries: Post & Beam Chardonnay 2023 (Carneros) 100% Chardonnay; fermented in a combination of French barriques and stainless-steel tanks and aged in 30% new French oak sur lie for seven months. Brilliant medium-deep yellow; aromas of lemon custard, crème caramel, lemon zest and Anjou pear. Medium-full, with excellent ripeness, well-integrated wood notes, very good acidity and impressive persistence, along with excellent varietal character. There are gobs of delicious Chardonnay fruit on the palate. This is a harmonious, delicious Chardonnay that should have wide appeal. Enjoy now or over the next three to five years. (92) Bella Union Cabernet Sauvignon 2022 (Napa Valley) - A blend of 94% Cabernet Sauvignon, 2% Merlot, 2% Cabernet Franc, 1.5% Malbec, .5% Petit Verdot; aged in a 50/50 mix of new and neutral French oak barrels. Bright, medium-deep ruby red; aromas of cocoa powder, black currant, violet and a hint of blueberry. Medium-full, with appealing ripe fruit, good acidity, nicely integrated wood notes and medium-full, round, elegant tannins. Approachable now, this will drink well for the next six to eight years, perhaps longer. (91) Cabernet Sauvignon 2021 Rutherford (Rutherford, Napa Valley) - A blend of 97% Cabernet Sauvignon, 3% Petit Verdot; aged in French oak barrels (80% new) for 18 months. Bright, medium deep purple; aromas of black currant, clove, purple iris and mocha. Medium-full to full-bodied, this displays excellent ripeness, beautiful varietal purity and typicity, well-integrated oak notes, good acidity, medium-full tannins and notable persistence. Here is a classic, modern-day Napa Valley Cabernet Sauvignon that while formidable, does not go over the top. Best to wait a few years; peak in 12-15 years. (93) Nickel & Nickel Cabernet Sauvignon C.C. Ranch 2021 (Rutherford, Napa Valley) - 100% Cabernet Sauvignon from the ranch in Rutherford owned by two Napa families, the Carpys and Connollys. The wine was matured for 16 months in French oak, 55% new, 45% once used. Bright, medium deep purple; aromas of bing cherry, raspberry, red plum preserves and thistle. Medium-full, this has beautiful ripe fruit, medium-full, round tannins, very good acidity and very well-integrated wood notes. There is excellent varietal character and the overall effect is one of restraint as well as appealing youthful harmony; this is not a powerful young Napa Cabernet Sauvignon, but one of charm and a sense of place; this is not a wine trying to emulate other Napa Valley Cabernets, but one that stands on its own qualities. This has the harmony at present to be paired with lamb chops tonight, but clearly the wine will exhibit greater qualities over time. Peak in 12-16 years, perhaps longer thanks to its impressive harmony. (93) Cabernet Sauvignon 'Element 28' 2022 (Napa Valley) - 100% Cabernet Sauvignon; the wine was named by the owner of the vineyard, Eric Nickel; element 28 on the periodic table is nickel. Aged in French oak barrels, 55% new, 45% used. Bright, medium deep purple; intriguing aromas of Damson plum, boysenberry, mocha and lavender. Medium-full, with excellent ripeness, very good acidity, ample wood notes, medium-full tannins and a tightly constructed finish that displays notes of blackberry and dark chocolate. Give this time to round out; peak in 10-15 years. (92) Cabernet Sauvignon John C. Sullenger Vineyard 2022 (Oakville, Napa Valley) - 100% Cabernet Sauvignon; aged in French oak barrels (55% new, 45% used); the Sullenger vineyard surrounds the winery in Oakville; it was named for John Sullenger, who settled the farmstead in the 1880s. Bright, medium deep purple; aromas of black cherry, black thorn, purple iris and eucalyptus. Big and ripe, with bright fruit, good acidity, ample wood notes, rich tannins and a powerful, fruit-driven finish. This offers classic Oakville character; tightly constructed, this needs four to five years to round out and display greater character and elegance; peak in 15-18 years. (92) Far Niente Chardonnay 2023 (Napa Valley) - 100% Chardonnay from vineyards in Coombsville; aged sur lie in French oak, (45% new, 55% used). Bright, medium deep yellow; aromas of pear, baked apples, nectarine and lily. Medium-full, with excellent depth of fruit; a rich, well-structured mid-palate, beautiful varietal purity and a lengthy finish. The oak notes add complexity and texture and serve in support of the lush fruit. In many ways, this is an update of a classic Napa Valley Chardonnay from the 1980s and '90s, but in an updated style that is supremely balanced and beautifully restrained. Enjoy now or in a few years with lobster, swordfish or similar foods. Peak in six to ten years. (95) Cabernet Sauvignon Benson Vale 2021 (Oakville, Napa Valley) - This is the inaugural release of this wine, named for John Benson, who founded the Far Niente estate in the 1880s. 100% Cabernet Sauvignon, aged in 85% new French oak. Bright, intense purple; aromas of black currant, cassis, tobacco leaf and a hint of black olive. Full-bodied, this is a powerful Cabernet Sauvignon with outstanding concentration, excellent ripeness, very good acidity, ample oak, medium-full tannins that are beautifully balanced and significant persistence. Wonderful Oakville style. Very impressive now, this is an infant, and needs time to display its best characteristics. The balance is so spot on, so that this will reveal its glories little by little over the next 20-25 years. (96)
Forbes
17 hours ago
- Forbes
5 Best Sparkling Wine Houses In Northern California
A toast to Gloria Ferrer, one of our favorite labels in Napa Valley for bubbles. Although sparkling wine was born in Europe, wineries in California excel at producing bubbly. While bottles from Napa Valley can't be called champagne — that term is reserved for sparkling wine exclusively made in the Champagne region of France — modern California sparklers are on par with their French counterparts. There's no better place to learn about these exceptional wines than at the facility where they are made. A visit to the winery can involve a tour of the grapevines and production area and unique tasting experiences that vary depending on where you go. Luxury travelers and wine enthusiasts will find plenty to toast at these standout sparkling wine houses — don't be surprised if you end your visit with a few bottles (and maybe even a wine club membership) in hand. Bottles and bites from Domaine Carneros. If you've ever driven on Highway 12 in the Carneros region between Sonoma and Napa, you've probably noticed the stately chateau atop a hill. Many of California's sparkling wine houses were created by prominent French producers, and this gorgeous, French-inspired estate is Domaine Carneros. Claude Tattinger selected the 138-acre plot for this project in 1987. For the past 37 years, Domaine Carneros has consistently churned out superb sparklers, from its classic brut cuvée to its higher-end Blanc de Blancs known as Le Rêve. CEO Remi Cohen leads the brand today, producing more than 10 distinct sparkling wines and a handful of still reds. A tasting at Domaine Carneros requires a reservation. Be sure to allow two to three hours for the best experience — you'll want to fully immerse yourself in the glamour of this elegant sparkling wine house. There are several culinary pairings to choose from, like Peruvian bites, oysters and caviar. The generous team also surprises and delights with revisits and pours of off-menu wines. Schramsberg was the first American sparkling wine served at a White House state dinner. Back in 1965, Jack and Jamie Davies set out to create America's most prestigious sparkling wine with Schramsberg Vineyards. The couple officially achieved success in 1972, when a bottle of Schramsberg Blanc de Blancs became the first American sparkling wine served at a White House state dinner. Since then, every president has poured Schramsberg at one point or another. The charming property Schramsberg calls home is in Calistoga. The brand takes its name from its original owner, Jacob Schram, a German immigrant who purchased the land and started making wine there in the 1860s. Jack and Jamie's son, Hugh, who was coincidentally born in 1965, oversees the winemaking today. Although the team offers several tastings, we recommend booking one that includes a cave tour. Dug in 1870 by Chinese laborers, it's Napa's original hillside wine-aging cave. Schramsberg stores its bottles in the caves today, and a fact-filled tour allows you to feel the region's rich history. An interesting piece of trivia: one of the reasons Schramsberg's fizz is more decadent and luscious than other bubbles is that 25% of the juice is fermented in oak barrels. The resulting wine is complex, balanced and refined. Iron Horse produces a stable of standout sparkling wines. Iron Horse Vineyards is arguably Sonoma County's most prolific sparkling wine house. It's more rustic and enchanting than the refined grande dames of Napa, but that is part of its allure. When Audrey and Barry Sterling bought the estate in 1976, western Sonoma County was believed to be too cold to make wine. The Sterlings changed that way of thinking by pioneering the region's AVA, Green Valley, and were the first to value cooler Sonoma as a great place to produce chardonnay and pinot noir. Today, their children run the certified sustainable and regenerative winery, which overlooks a picturesque valley. Iron Horse produces several types of sparkling wine, from late-disgorged bruts to classic pink champagne. The vineyards' unfussy tastings take place standing outside around wine barrels. It's one of the few places where you can enjoy a picnic, as outside food is permitted. Reservations are required for both the casual tasting and the picnic table. You can taste the French tradition in Roederer Estate's wines. Roederer Estate is the California outpost of the esteemed French champagne house, Louis Roederer. The team is committed to producing terroir-driven bubbles that reflect the character of Mendocino's Anderson Valley. French tradition abounds: Roederer has only had two winemakers since its 1982 inception, and both were Frenchmen. Sustainability is also a focus as the brand farms 25% of the appellation's 2,500 planted vineyard acres, and all grapes are grown on the estate. Earlier this year, Roederer unveiled a new hospitality center with sweeping vineyard views. Book the sparkling wine tour, and you'll discover how the world-class pours are produced and get a behind-the-scenes look at the winemaking facility. If you're hungry, small bites from Roederer Estate's kitchen include Marcona almonds, duck rillettes and local caviar. Before the Tattingers set up Domaine Carneros, the Ferrers, the family behind the legendary Spanish cava brand Freixenet, established the first sparkling wine house in Carneros with Gloria Ferrer in 1984. The winery is sustainably operated, with a commitment to green business practices, energy conservation, biodiversity and more. Pull up to the tasting room on a hill overlooking the valley below, and the beautifully landscaped olive trees transport you to Catalonia. Stunning views aside, another thing that makes Gloria Ferrer special is the fact that you don't need a reservation to pop by and grab a glass of Royal Cuvee Rose. However, reservations for a culinary experience, including brunch, are required. When it comes to food, there's a bevy of tasting options, ranging from bites to a full three-course meal. The dining also reflects Gloria Ferrer's heritage: chorizo, charcuterie and tapas like gambas al ajillo (garlic shrimp) from Spain.
Forbes
18 hours ago
- Business
- Forbes
Disrupting Tradition: Joe Wagner Pushes Boundaries With Copper Cane Wines
Joe Wagner, CEO and Founder of Copper Cane Wines 'The level of hate mail is finally starting to dissipate,' said Joe Wagner, CEO and Founder of Copper Cane Wines, headquartered in Napa Valley, California. Joe was referring to the response of many of the old guard of winery executives in Napa Valley when he and his team started posting fun-hearted videos of daily activities at his winery to TikTok. These included Joe demonstrating how to put red wax on a bottle of his Belle Glos wine, which garnered more than 150 million views and many positive comments. Even though it is legal for wineries to post and advertise on TikTok as of August 2024, very few wineries have entered this domain yet. 'The other winery owners have told me that I am not upholding the image of wine as it is traditionally represented,' explained Joe when I visited him at their Rutherford winemaking facility, where Joe and his team are currently leasing the facility to produce the wines of Copper Cane: Quilt, Belle Glos, Boen, Threadcount, and Araciel. But being a TikTok wine trailblazer isn't the only disruptive business practice Joe has engaged in. From an early age he has seen and created new businesses, such as the highly successful wine brand, Meiomi, which Joe launched in 2006 and then sold to Constellation for $315 million nine years later. That early success has spawned new wine brands and other business ventures. So when I caught up with Joe, I was curious to learn more about this very successful entrepreneur pushing boundaries and stirring up controversy in the industry. During the course of our conversation, it became apparent that Joe employs a combination of strategies that include utilizing smart financing tactics, listening carefully to consumers, adopting innovative winemaking practices, creating a strong and creative workforce, and staying true to his vision of what makes a good wine. A Bottle of Belle Glos Pinot Noir Wine With Red Wax Seal Growing up in Napa Valley as the fifth generation of a winemaking family, Joe began working in the family vineyards as a teenager. The fact that his father, Chuck Wagner, founded the very successful Caymus winery, allowed Joe to understand how the wine industry works at a very early age. Perhaps it was this strong understanding of the traditional way of running a wine business that allowed him to create new and different models for success. So instead of planting a vineyard and building a winery, Joe decided to purchase grapes from top vineyards in California and Oregon and produce wine in custom crush facilities (leased space) in Napa Valley. This allowed him to save millions of dollars in overhead costs and focus on building his wine brands via strong distributor relationships – a key to success in the wine industry, and something Joe learned working with his father at Caymus. Copper Cane's marketing efforts are led by Jessica Morris working in partnership with Joe. This is the method Joe has used to build all of his wine brands to date, and what made the $315 million sale of Meiomi so unique – because no physical assets came with the brand. However, in the past few years, Joe has been purchasing high-quality vineyards when they came up for sale. 'I believe in investing in vineyards, and we now have over 900 acres of vines in Napa Valley and other locations,' said Joe. If you tune into 'Joe the Winemaker's' Tiktok platform, you will see how the simple video demonstrating how to dip a Belle Glos wine bottle into hot red wax has morphed into a series of videos. These all came about because of comments from viewers and consumers asking if Joe could mold the bottles together in a trio, in a circle, and in other configurations. 'I believe in engaging with consumers and getting them interested in the winemaking process,' stated Joe. 'Many have told me that they enjoy drinking fruity, smooth wines, just like I do. So that's the style of wine I strive for in all my brands.' This consumer-centric focus has paid off because Copper Cane had one of the best growth levels in the wine industry by the end of 2024, according to wine market expert, Danny Brager, of Brager Beverage Alcohol Consulting and Former leader of Nielsen's Beverage Alcohol Practice. Joe and his team are also connecting with consumers in the urban tasting room they opened in downtown Napa along the riverfront. They purchased a historic building and designed a 3-story visitor center that includes a drop-in tasting room and the experiential activity of dripping wine bottles into hot wax. There is also a private event space and a rooftop bar where all of the Copper Cane wine brands are available, called Quilt & Co Tasting Room. 'It is important to let consumers get involved in winemaking – to get their hands dirty,' said Joe. 'It is for this reason that we are planning to build a more immersive experience where people can make their own wine. It will be a membership-based club and people can choose the grapes they want for their wine, help with fermentation, aging, and the whole process.' Copper Cane is currently working on the permits to open this new experiential visitor's center outside the town of Calistoga in Napa Valley. They plan to dig a real wine cave to house the winemaking equipment so visitors can return multiple times to check on the progress of their wine. Other consumer-facing activities include a weekly podcast called 'Go With Your Palate,' which Joe describes as 'about wine, entrepreneurship, and whatever the F else.' This is co-hosted by Chris Rubio, Digital Marketing Manager Meanwhile, Copper Cane has expanded their reach on TikTok, Instagram, and YouTube with social impressions now tallying over 1 billion. These efforts are led by in-house Social Media Manager, Sabina Ballestrazze. Roof-Top Patio at Quilt & Co. Tasting Room in Downtown Napa In order to deliver the taste profile that consumers want, the Copper Cane team sources from high-quality vineyards along the West Coast, as well as their own vineyards. However, from this point onwards Joe's winemaking methods deviate abruptly from the norm. 'I like to wait to harvest the grapes when they look like a dimpled golf ball (slight dehydration for concentration) and the canes on the vines have turned a copper hue,' explained Joe. (Thus the name for the company – Copper Cane.) 'This, along with tasting the fruit, tells me that the crop is ready to be harvested with the perfect amount of maturity needed to achieve the wine style we want to make,' Joe continued. At that point the grapes are harvested and immediately frozen in special containers and transported to the winery in Napa. In this way, Copper Cane can source grapes from along the West Coast and keep the fruit fresh before fermentation. This is the method that Joe used to produce his Oregon-based brand El0uan, which caused an uproar in the Oregon wine industry because Joe was transporting Oregon grapes to California to make wine. However, Elouan was recently sold to The Stoller Group, headquartered in Oregon, so the brouhaha over that disruptive move has abated. 'What is great about this method (Cyro-Extraction) is we can keep the grapes frozen as long as we want, and it doesn't hurt the quality of the wine,' explained Joe. 'In fact, it helps us start a long cold ferment that maintains the freshness and fruity aromas of both our red and white wines.' This method also results in creating a smoother texture in the red wines, along with the rich velvety texture that many consumers enjoy in the red wines produced by Copper Cane. Joe Wagner Working in a Napa Valley Vineyard Another important strategy that has helped Copper Cane to be successful is Joe's focus on creating an empowered workforce and maintaining a flat hierarchy. He hires energetic, creative people who are interested in pushing boundaries and experimenting with new marketing ideas. 'We focus on teamwork and try new things. Of course, we have some failures along with successes, but we are learning together.' 'We focus on teamwork and try new things. Of course, we have some failures along with successes, but we are learning together,' said Joe. 'Teamwork is very important.' In addition to an innovative marketing team, Copper Cane employs around 45 people in winemaking operations. 'Since we are freezing the grapes, we can ferment year-round, rather than once a year. Therefore, we need a large team in the cellars,' explained Joe. In touring the very large leased winemaking operation, I met employees who were very excited about the barrels of wine they were making from different vineyards. They talked about the art of blending and described how the bottling line worked. When we finally arrived at the location where the Belle Glos wines receive their telltale red wax, the employees expressed a strong sense of pride over the special waxing robot machine. Joe worked with a company in Italy to design it, and also created a special seal so that consumers can easily open the bottle without destroying the wax. 'Of course, our red wax bottle created a little controversy with other packages like Maker's Mark Bourbon, because they also have red wax bottles. However, we explained to inquiring customers that winemakers have been sealing wine bottles with wax since the 17th century, so we reached an understanding,' said Joe with a grin. Copper Cane wines are widely available in many wine shops, grocery stores, restaurants, and online. Price points range from an entry level price of $22 to luxury-priced wines topping out at $150 for a 750ml bottle. Belle Glos - Named in honor of Joe's grandmother, Lorna Belle Glos Wagner, who loved pinot noir, Belle Glos features rich velvety pinot noir wines from special vineyards throughout California. Also includes still rose and sparkling wines. Prices range from $25 to $85 per bottle. Quilt - Award-winning cabernet sauvignon-based wines from distinctive AVAs within Napa Valley. Prices range from $35 to $150 per bottle. Threadcount - An extension of the Quilt portfolio focused on easy-drinking wines, primarily red blends, with an average bottle price of $22. Böen - A range of chardonnay and pinot noir wines from across California. Prices range from $24 to $45 per bottle. Following is one of the videos on TikTok of Joe the Winemaker.
The Sun
2 days ago
- Business
- The Sun
Brooklyn Beckham in new legal row after splashing out on £11m mansion and turning his back on parents in UK
BROOKLYN Beckham has been involved in yet another legal battle with a booze brand - this time with a luxury wine company. The 26-year-old has been caught up in a second legal battling regarding trademarking names for his businesses after running into issues with his hot sauce firm and various spin offs with the United States Patent and Trademark Office. 3 3 He's currently battling the makers of alcohol brand Becks over his application to rubber stamp the name 'Becks Buns'. But now we can reveal that he was involved in another tussle with an alcohol maker when trying to trademark 'C23', which is the shortened name of his hot sauce brand Cloud23. A California wine business, Stag's Leap Wine Cellars, shot back at his plans, which were lodged officially by his company, Buster Hot Sauce Inc, against the trademark. The business is a luxury alcohol brand based in the wine region of Napa Valley, known for being frequented by A-listers. Amongst some of the company's products are the very pricey Cabernet Sauvignon vineyard which is known as the Cask 23. Depending on the year of the vintage, a bottle can set you back a few grand with the Cask 23 Cab Sav from 2018 currently selling for around £2,000. Cask 23 is currently stocked at luxury retailers including Selfridges, the most recent one is from 2021 and costs around £280. In order to avoid a battle with the company, Brooklyn's firm deleted the classification of all types of booze from the application they made. A rep for Brooklyn could not be reached for comment. So far, Brooklyn hasn't managed to trademark any of the names related to his hot sauce company, namely, two versions Cloud 23, C23 and Becks Buns. The Sun first revealed earlier this month how the brand behind Beck's beer had objected to his plans. The beer's German parent firm Brauerei Beck & Co has opposed it and been granted an extension until next month to file documents. The company is part of alcohol giant AB InBev, which produces one in four lagers sold worldwide, including Stella Artois and Budweiser as well as Beck's. Brooklyn launched his first hot sauce, Cloud 23, last year and said: 'It's been a passion project of mine for the last 2½ years, something I've literally put everything into. "I've never worked so hard on anything in my life.' His parents attended the launch event in LA. However, insiders said their relationship has ' never been more fractured ' amid the ongoing Beckham family feud. As the feud rumbles on, it was revealed that Brooklyn had splashed out a cool £11million alongside his wife Nicola on a new Hollywood mansion. It means he has put down roots 5,540 miles from his London-based dad David and mum Victoria - and shows no sign of returning home any time soon. Last night a source said: 'Brooklyn's wife is American, as are her family whom he adores, and he feels his life now is Stateside. 'As an influencer he can work from anywhere but Brooklyn believes he has more opportunities in LA. It will be a dagger to the heart for his parents. "Until now, the couple have always been renting so there was hope his relocation wouldn't be permanent. 'This house purchase quashes any last hopes.' 3
New York Times
2 days ago
- New York Times
Great American Wines That Stand the Test of Time
It's rare to think of American wine in terms of a pantheon. American consumers have always been drawn more to what's flashy and new rather than to established producers who have demonstrated consistent, focused excellence over the long haul. Perhaps that's because few demonstrably great and influential producers have been able to stay the course without changes in ownership that radically altered the character of the wines. Robert Mondavi Winery is one example. With producers like Mayacamas Vineyards, Diamond Creek Vineyards and Heitz Cellar, the changes in ownership have been too recent to fully understand their effect. Who does that leave? I think immediately of Mount Eden Vineyards and Ridge Monte Bello in the Santa Cruz Mountains. In Napa Valley I would single out Philip Togni Vineyard, Spottswoode and Corison, and in Sonoma Valley, maybe Hanzell Vineyards. What about in newer areas with histories stretching back just a few decades? I nominate Littorai. Few growers and producers populated the western Sonoma Coast in 1993, when Ted and Heidi Lemon made their first vintage, 150 cases of chardonnay from the Mays Canyon Vineyard. The incessant fog, the isolation that might require a 90-minute drive to pick up a part and living off the grid made the area too difficult and risky for many. But the Lemons were drawn by the geological diversity. The area they settled on, mostly around the town of Occidental and farther north along the coast, was large and varied with many nooks and crannies. Mr. Lemon, whose training and early career were in Burgundy, was searching for areas in California where he could explore the sort of differing terroirs for chardonnay and pinot noir that he found so intriguing in France. Want all of The Times? Subscribe.
