Bordeaux’s white wines don’t often make it into the limelight and Ch. Margaux is one of the few top estates – beyond the borders of Graves and Pessac-Léognan – to make a white that is as highly rated, and collected, as its red.  Last year, lovers of its famous Pavillon Blanc were rewarded with the news of an addition to the First Growth’s range: a second white wine, known as Pavillon Blanc Second Vin.  From the 2004 vintage, the team became increasingly selective with the fruit that made it into Pavillon Blanc, and from 2008 only a third or maximum half of the Sauvignon Blanc they harvest was being bottled. The team started occasionally bottling a barrel or two of a possible second wine, with the final result often poured for the harvest team. They rapidly realised, however, that the quality was good enough to deserve much more than internal consumption.  The wine is a true second selection and therefore sees exactly the same winemaking and attention as Pavillon Blanc proper. Pure Sauvignon Blanc, it spends around nine months in barrel, with circa 25% new wood, and half the barrels larger demi-muids, and some bâtonnage at the start of the wine’s maturation. One of the most important stages is the pressing, which is done extremely gently, stopping as soon as the pH rises by 0.10, and meaning they only manage to get around 50cl of juice per kilo of grapes.  While the first release came from the smallest white vintage on record for the property (2022), the new release – set for Thursday 16th January – comes from the 2023 vintage, the highest yield on record since 1988 (although still an extremely modest 37hl/ha at Ch. Margaux).  We covered the conditions of 2023 extensively in our report on the year, but – as with 2023 in Burgundy – there was a heatwave as the harvest arrived. The team at Ch. Margaux stops picking as soon as the mercury hits 32°C – meaning that the pickers would start work as soon as it was light enough, but have to stop as early as 10.30am on some days. With the hot weather, the sugar levels started to creep up rapidly; but the Sauvignon Blanc was all picked between 23rd and 30th August – early enough to retain plenty of freshness.  More approachable than its big sibling Pavillon Blanc, Pavillon Blanc Second Vin is nevertheless a wine with serious ageing capacity – and one that offers a taste of the property’s masterful expression of Sauvignon Blanc at a very appealing price. It’s a stunning wine – a unique expression of Bordeaux Blanc from this top estate – and one that we can’t recommend highly enough. 2023 Pavillon Blanc Second Vin  The nose is beautifully expressive, with fresh pear, chalk, lime juice and grapefruit pith. On the palate, the wine is long and taut – yet with a waxy texture that might lead you to believe there’s some Semillon in the blend. This is pure Sauvignon Blanc, however – pure and vibrant, green-fruited yet not at all green. Forget cat’s pea and any grassy, herbaceous tones: this is a wine about tension and freshness, with hints of jasmine and honeysuckle. It’s vibrant and bright, with a satisfying bitterness to the long, mouth-watering finish. Already stunning now, this will only get better in bottle – with everything in place to allow it to evolve for 10-15 years. Sensational.  With 13% alcohol and a pH of 3.15, the wine was matured in around 25% new oak. Around 10,000 bottles were produced (versus just 8,000 in 2022).   The 2023 vintage of Pavillon Blanc Second Vin was released on Thursday 16th January 2025 and is available now

Last year saw Ch. Margaux launch the first vintage of a new wine in the First Growth’s line-up: Pavillon Blanc Second Vin. Ahead of the second release, here’s everything you need to know about the wine 

Everything you need to know about the second wine to Pavillon Blanc, Bordeaux First Growth Ch. Margaux’s new white wine, made for the first time in 2022 

Ch. Margaux’s Pavillon Blanc Second Vin 

The new release of Pavillon Blanc Second Vin

The 2023 vintage was rare for Burgundy – offering both quantity and quality. But it isn’t quite that simple, with an atypical growing season, almost too much fruit, and a less homogenous crop. We report on the vintage and its wines – the best of which are remarkable

The 2023 vintage was rare for Burgundy – offering both quantity and quality. We report on the growing season and the wines it produced

Burgundy 2023 vintage overview

Burgundy 2023: vintage overview

Some wine regions dance to the beat of their own drum. From the sweeter reds of Ethiopia’s Rift Valley to the soft-styled fizz of Altos de Pinto Bandeira, Arnica Rowan explores far-flung regions with distinctive approaches to growing vines and making wine – almost exclusively for their own people

Arnica Rowan explores wines that don’t make it to the international market – with distinctive styles from Ethiopia, Brazil, Thailand and beyond

Discover the wines of Ethiopia, Brazil and beyond

Not for export

Chris Phelps never really meant to start his own winery. But fate had other plans.  Wine had always been part of life, just in the background. Growing up in Livermore, east of San Francisco, Phelps’s parents would buy a ton of grapes from Napa or Sonoma, and make wine each year for themselves. Phelps even dug out a cellar by hand for them as a teenager. Nevertheless, when he set off for UC Davis, it wasn’t to study wine, but medicine. To pay for university, he took a job as a firefighter in Idaho (“kind of scary but super fun,” he tells me). By chance, he met a wine-geek friend, one who eventually convinced him to switch from pre-med to oenology. At Davis, he happened upon Alain Bertrand – one of the first scientists to use gas chromatography to delineate the different aromatic compounds in wine. The Frenchman didn’t speak much English, and Phelps spoke French – so they ended up becoming friends. Bertrand suggested Phelps attend the University of Bordeaux for a year after graduation. There, Phelps tells me, everything “started to fall into place”. Until then, wine had been intellectually interesting – but, during his time in France, it became much more.   There, another professor pushed him to apply for an internship – just in time for the 1982 harvest, a vintage that would turn out to be legendary. He already had offers from both Ch. Simon (Barsac) and Ch. Beauregard, but then was given the opportunity to interview with JP Moueix (of Pétrus). Unusually Christian Moueix insisted on joining the interview himself, alongside winemaker Jean-Claude Berrouet, and promptly gave him the job. The confident young American, however, said he’d think about it – and set off for a holiday in the south of France with his fiancée. Little did he know that Moueix had just bought a swathe of vineyard in Napa – and was planning for the future.  A few weeks later, Phelps was in Nice and bought three postcards from the Chagall museum – ready to make his decision about the three possible roads that lay ahead of him. He decided to take the position at Moueix, posted his rejections and acceptance, and carried on with his holiday. But, as harvest time approached, Phelps hadn’t heard anything back. He called Berrouet – only to find out that the French postal service had let him down, and the job at Pétrus had been given to someone else. It seemed like his luck had run out, but Berrouet said he might have another idea and would call him back in a few days.   While Berrouet couldn’t offer him anything as prestigious as Pétrus, he found Phelps a job at Ch. des Laurets in Puisseguin-Saint-Emilion – but he wouldn’t just be an intern, he’d be running everything. It was, Phelps said, a “trial by fire”, especially given his only hands-on experience to date had been six months at Louis Martini. He worked non-stop with just one cellar hand to help during the day, and managed to make it through the season.   When the wines were safely in barrel, he went to dinner at Christian Moueix’s house – where, sipping Champagne in the library, Moueix told Phelps about his plans for his Napa project, Dominus – and asked if he’d be the winemaker. “Of course, I said no,” Phelps tells me – recalling how the Frenchman opposite visibly sputtered at the American’s cheek (again). Phelps said he needed more money to live in Napa (and support his bride-to-be) – and more experience. Amazingly, Moueix agreed to let him start from 1984, given the 1983 vintage was set to be just a handful of experimental barrels, and to a pay rise. Off Phelps went, working around California and wintering at Pétrus before returning to lead the team at Dominus.   “We figured it out as we went along,” Phelps says, looking back on the early days of what is now one of Napa’s most prestigious estates. Today they might have the iconic Herzog & De Meuron winery, but things were much more rustic at the beginning – with a small team and little infrastructure. Phelps eventually moved on, joining Caymus in 1996 – but it’s what started happening after-hours, around his day job, that is interesting.  In 1990, Phelps met Larry Bettinelli at a Christian men’s retreat, and hit it off. It was only when they met up for lunch later that they realised they were both in the wine business, with Bettinelli a fifth-generation farmer who was growing grapes. Bettinelli wanted his vineyards to be the best in the valley – but he needed feedback on the fruit so that he could adapt his viticulture. He and Phelps hatched a plan: each year, Bettinelli would give Phelps a ton of fruit, trialling different clones, rootstocks, vine spacing and trellising, harvest methods, and Phelps would make a wine with it. The project was purely intellectual, so the two families drunk the wine themselves, and it also started being used as the altar wine at Phelps’s church (a much higher-grade communion offering than most). For two decades, they kept making tiny batches of their first-class “homebrew”, and Bettinelli became one of the valley’s best growers, working with an increasing number of sites around Napa.  Destiny seemed to abandon all subtlety in 2005. Phelps was hiking through the Sierra Nevada, leading a Scouts expedition, when they were struck by lightning. Two of the group died and Phelps was knocked unconscious. Unsurprisingly, it shook Phelps to the core. “Life is our most precious gift,” he says, “and if we use wine appropriately, it can enhance our lives.”  Two years later, Phelps was on top of a tank that had just been filled with crushed fruit from a relatively new Bettinelli site – and the smell was intoxicating. Following pure impulse, Phelps asked if he could – rather unconventionally – buy the tank’s contents, and Bettinelli said yes. Ad Vivum – inspired by the Latin “vinum” for wine and “vivere” to live, combined with “ad” which translates as “to” or “towards” – was born.  The vineyard was Sleeping Lady (previously Reese), the southernmost vineyard in Yountville, at the foot of the Mayacamas and on the southern end of the valley’s famous bench. There’s a flow of underground water that feeds a creek, with sufficient clay under the gravel and sand to retain water during the dry summer – and has, in Phelps’s words, a “beautiful ability” to self-regulate. Various other producers work with the vineyard, but his two blocks (representing a mere 1.5 acres) are right at the top of the vineyard, below a steep slope that aids the flow of cool air through the site at night. For him there was something special about these plots – producing fruit and wine with what Phelps describes as a “grace note”; it’s a whisper of something that takes the wine to the next level.  In a good year, production for Ad Vivum is 450 cases – but Phelps isn’t looking to grow. He makes one wine, from one site – and that’s the way he wants it to be. The wine is undoubtedly informed by his Franco-American roots, with an elegance, freshness and savoury structure that complements the plush Napa style. As he says, “I try to build wines that speak for themselves.”  Phelps’s – and Ad Vivum’s – story is one of happenstance. Or is it? With a man as devout as Phelps, it seems hard for anyone to believe it’s all an accident – and as Phelps himself says, looking back, it feels perhaps like it’s all part of a master plan.  Explore all current listings of Ad Vivum or read more about California 

Ad Vivum is a boutique Napa project from Chris Phelps. Sophie Thorpe spoke to him about how twists of fate saw him go from aspiring medic to star winemaker at the likes of Dominus, Caymus – and now his own label

Ad Vivum is a boutique Napa wine label from Chris Phelps. We spoke to the ex Dominus and Caymus winemaker about his journey – and its twists of fate

Discover Chris Phelps’s wine Ad Vivum, Napa

Divine intervention: Ad Vivum

Second wines are no longer à la mode. In Bordeaux, these junior siblings – traditionally made with declassified fruit from the Grand Vin – are being rebranded as alternate expressions of a château. While this has fast become a familiar trope among the region’s master marketeers (who wants to suggest that anything is lesser?), for the Guinaudeau family of Ch. Lafleur the idea has become a fundamental part of their philosophy.  “A new cuvée, a new label – that’s marketing,” says Omri Ram – the man at the helm of the Guinaudeau estates today. For the family (who are mentioned repeatedly in our conversation, their involvement and influence is much more than monetary), any new wines must be a new Cru. Literally meaning a “growth”, the term doesn’t translate particularly well, but it’s a wine that should be “from viticulture, terroir, ideology”, Ram says. The inspiration is Burgundy rather than Bordeaux, comparing to Amoureuses or Malconsorts, a site that offers a distinct expression, year in, year out. “A special cuvée that costs 300 bucks – no, thank you,” he laughs. It hasn’t always been the approach at Ch. Lafleur – or more accurately, the “Société Civile du Ch. Lafleur" (the name that encompasses all the Guinaudeau estates). Les Pensées was originally conceived as a second wine, used to ensure the consistency and top quality of the Grand Vin, primarily made with fruit from young vines. But that all shifted in 2000, when they decided to separate out a diagonal 0.7-hectare valley, a strip of clay within the otherwise gravel-dominated Lafleur vineyard. The concept was – and is – to take the same core DNA of Lafleur, their old-vine material – and translate it through the lens of different terroirs. Les Pensées was their first step towards this, but in the early 2000s the Guinaudeau family started thinking about another expression of Lafleur – one on limestone. Little did they know that it would take almost 20 years for this idea to come to fruition.  And so they started looking for a limestone site. But Pomerol is the only place on the Right Bank with absolutely no limestone, and a plot on Saint-Emilion’s plateau (the obvious choice for prime limestone terroir) was a pipedream. In the unlikely scenario that a plot came up for sale, the price would be astronomical (the buyer would, in Ram’s words, need to have “big, big, big, big pockets”, his eyes visibly boggling at the idea). And while Ch. Lafleur might be uttered in the same breath as the likes of Pétrus, Lafite and Margaux, it remains a small, family-run affair. With Saint-Emilion ruled out, the family turned closer to home.  A distant but direct ancestor of the Guinaudeau family established Ch. Grand Village in 1650, and Jacques and Sylvie Guinaudeau reclaimed the Fronsac estate in 1980. Five years later they took charge of Ch. Lafleur, marking the start of this illustrious property’s renaissance. While their reputation has been built on the Pomerol estate, Fronsac has always been home. In fact, Jacques and Sylvie still live at Grand Village today, while their children– and current custodians of the family business –Baptiste and Julie also live on the outskirts of the village.   Although Fronsac might be considered lowly today, in the late 18th and early 19th centuries, its wines commanded higher prices than those of either Saint-Emilion or Pomerol. The Médoc reigned supreme, with its affluence, proximity to the city of Bordeaux and access to transport via the Gironde – but Fronsac, bordered on one side by the Dordogne River and on the other by one of its subsidiaries, Isle, was not far behind. As nearby Libourne developed, this only helped Fronsac and its wines grow in importance. Back then, Ram explains: “You couldn’t cheat. If you didn’t have a great terroir, you wouldn’t be able to make great wine in nine out of 10 years.” Of course, the region fell from grace – and even today you can stumble across abandoned vineyards, no longer bringing in enough income for someone to bother to farm them. But the best wines speak for themselves – Ram and the Lafleur team have tasted bottles back through the 20th century and there are undoubtedly “great, great things” – even up until the 1980s, proving the potential of the region.  That history, combined with the familial ties and a dream of reviving Fronsac’s reputation of yore, made the region the obvious choice.   There were two elements key to creating a new Cru for the Guinaudeau family: firstly, the right site, but secondly having massal selections of their old vines. Lafleur has long championed its particular plantings of Bouchet (a historic name for Cabernet Franc) and Merlot that pre-date clonal selection.  They started a nursery for their heritage clones at Ch. Grand Village – taking cuttings of their most interesting old vines, grafting them onto American rootstocks and then repeating the process. The challenge was cultivating enough vine material for a new site. As this project got underway, the family continued their search for the perfect vineyards – but also decided they needed to test the theory, and see if their vines’ DNA would translate on limestone.  And so G Acte was born – a “beta testing” programme for what would become Les Perrières. They picked limestone-dominant plots at Ch. Grand Village for an experimental series, starting with the 2009 vintage – Acte 1. By Acte 6, 7 and 8 (the 2014, ’15 and ’16 vintages), Ram tells me, they knew that they were onto something special. At the same time, the team continued to search for the right site. Originally they looked to Burgundy for their inspiration, where the illustrious Grands Crus sit neither at the top or bottom of the hill – but in Fronsac the mid-slope only proffered overly rich, fertile soils dominated by clay. Each site they explored brought new disappointment – until they decided to forget about Burgundy. The best wines in Pomerol, Saint-Emilion and even the Médoc all come from a plateau – so they changed tack and started hunting for a site perched up high.  Talking to the region’s older vignerons, they discovered the plateau of Meyney – beneath which lies a warren of quarries, the source of the limestone that was used to build much of Libourne, and the châteaux across the Right Bank. The first soil-pit they dug offered instant promise – with a meagre 20cm or so of topsoil before you were scraping at the mother rock.   Almost a decade after their search had begun, in 2011, they bought the first vineyards – Les Canards and Les Poulains – just seven kilometres from Grand Village, then another parcel the following year. When Ram arrived at the estate in September 2013, he spent his first day working on one of those nascent vineyards. The work required was extensive. These sites had been conventionally farmed, planted with clones selected for quantity rather than quality, so they needed total rehabilitation. They uprooted the vines and rotated various cover crops (herbs, flowers, cereals) to revive the soils over four years – totally reconstituting them, returning organic matter and also, importantly, re-stabilising the soil structure. The whole process took four or five years for each plot, with the first of their new plantings only going in in 2016 (Les Canards). The focus was, at first, on Bouchet from Lafleur, with 20 different selections. In 2017, they planted Les Poulains, with around 25 Bouchet selections, then in 2018 they planted three more clay-rich parcels with Merlot, partly with their own heritage selections, as well as some carefully selected clones that passed muster.  In 2018, they harvested their first crop from 3.5 hectares of vines. The quality of the Bouchet from these “extreme limestone” soils was so distinct that – even when blended with Merlot parcels that had previously been used for G Acte – they bottled it under the new Cru’s name, Les Perrières.  Tasting it in a line-up alongside previous vintages of G Acte, the difference is as extreme as the soils. Later vintages of the experimental series offer a red-fruited crunch, vibrancy and transparency, but the 2018 Perrières shows an instant shift. There’s a step up in purity, precision, concentration and complexity, with a wilder, swarthier fruit character, yet it’s the mineral salinity that shines through, and is echoed in the 2019. These are serious wines that have a clear sense of place.  The 2020 vintage is the first that came exclusively from Perrières vineyards, with none of the G Acte parcels (these are now all being used for Grand Village). As they initially had more Bouchet plantings on these sites, the blend has shifted over time – with the 2020 having 70% Bouchet, 60% in 2021 and a return in 2022 to the 50/50 mix that is the norm for Lafleur and Pensées. While the aim isn’t always to have this varietal mix, the vineyards are planted so that Merlot and Bouchet can be equal – but the blend will be decided on taste.  Bouchet might be Lafleur’s trademark, but the Merlot is an essential component in Ram’s view. Alone, Bouchet is too linear, vertical, intellectual and even borderline austere. Merlot complements this, ensuring it not just makes you think, but leaves you reaching for another glass. “The greatest wines are not just for the mind, but for the heart and stomach too,” Ram says.   It’s still early days for Les Perrières – the soon-to-be-released 2022 will be only its fifth vintage. These vines are still babies by almost any standard, let alone those of Ch. Lafleur. Yet its potential – and path – is already clear. Ram anticipates it will take them around 20 years to get the wine to where they really want it to be, sitting as a true equal to Ch. Lafleur, but he’s confident that it’s just a matter of time.  It's amazing to see the work that has gone into this one wine – both on paper and in the glass. This isn’t just marketing, but a creed for the Société Civile du Ch. Lafleur – and one that it’s hard not to believe in. Your cheat sheet to the Lafleur stable: the Société Civile de Ch. Lafleur unpacked Ch. Lafleur – the property’s most famous wine, seen as the Grand Vin, an expression of the Lafleur DNA on gravel  Les Pensées – now an expression of the Lafleur DNA on clay. Up to and including the 1999 vintage, this was Ch. Lafleur’s second wine, made with fruit mainly from younger vines. From the 2000 vintage, the fruit comes exclusively from a diagonal strip of clay in the Lafleur vineyards, and is a different Cru. (It was labelled as Les Pensées de Lafleur prior to 2018, when the “de Lafleur” was officially dropped.)  Les Perrières – an expression of the Lafleur DNA on limestone, sourced from vineyards in Fronsac. The 2018 and 2019 vintages include some parcels at Ch. Grand Village, however from 2020 the fruit is sourced exclusively from separate sites in Fronsac, on extreme limestone soils on the plateau de Meyney.  Les Champs Libres – an expression of pure Sauvignon Blanc on limestone soils, from specific parcels in Fronsac. The first commercial release was the 2013 vintage.  Ch. Grand Village – a red and white are made under the Fronsac estate’s name, which is also the family home (Jacques and Sylvie Guinaudeau still live there today).  G Acte – made from 2009 to the 2017 vintages inclusive, an experimental series testing the concept of Lafleur on limestone while trying to find the right sites for Les Perrières, made using fruit from limestone-dominant parcels at Ch. Grand Village. The releases are numbered, with 2009 Acte 1 and so on.  Explore all Société Civile du Ch. Lafleur listings or read more about Bordeaux  

Ch. Lafleur is a Pomerol icon. Sophie Thorpe sat down with Omri Ram to talk about the philosophy that has driven the creation of its unique Crus – and the evolution of its newest project, Les Perrières

Sitting down with Lafleur winemaker Omri Ram to explore the philosophy behind the Pomerol property’s different Crus – and how G Acte became Les Perrières

How Lafleur created a new Cru with Les Perrières

From the ground up: the creed at Lafleur

For more than two decades, Donum has been quietly crafting single-site, single-clone and sometimes single-barrel wines. With a new estate vineyard to their name, Rachael Ryan – Senior Buyer at our US arm, Vinfolio – sat down with winemaker Dan Fishman to find out more about the ambitious estate  Like most of the New World, California eschews a hierarchy of vineyards. Yet in the absence of Grands Crus and First Growths, some vineyards are just acknowledged as being a notch above the rest. Ask any winemaker for a wish list of vineyards, and a handful of familiar names is repeated. One of these is the Savoy Vineyard.  Nestled at the north end of the Anderson Valley, Savoy was first planted in 1991 and quickly became a source of Pinot Noir for some of the most respected wineries in Northern California, including Littorai, Williams Selyem, Radio-Coteau and Peay, with many more on the waiting list. Last year, however, it was acquired by Donum, a winery based in Carneros with a reputation for producing small lot Chardonnay and Pinot Noir, sold exclusively to private collectors and therefore rarely seen on the market.  Since it was created in 2001, Donum had slowly expanded its reach beyond Carneros, with vineyards in the Russian River and Anderson Valleys, as well as the Sonoma Coast. With the acquisition of Savoy, however, their already envious collection of vineyards took a very notable – and sizable – jump. The gain of this prestigious vineyard marks a shift for Donum, who will now produce wine from estate fruit only: 130 acres at their estate in Carneros, 16 acres at the Winside Vineyard in the Russian River Valley, 20 acres at the newly planted Bodega Vineyard on the Sonoma Coast, and the 42 planted acres at Savoy Vineyard in the Anderson Valley.   Already well-known for their world-class art collection (with over 50 works by the likes of Keith Haring, Yayoi Kusama and Ai Weiwei), what many visitors may not realise is that Donum now has a solid foothold in each of the premium Pinot Noir and Chardonnay winegrowing regions in Northern California.   In some ways, the vineyards owned by Donum are innately similar, perhaps most closely linked the marine layer. This dense fog rolls in from the Pacific Ocean most afternoons during the growing season and is a key characteristic of each of these vineyard sites. The mechanics of this cooling marine layer are somewhat straightforward. As temperatures climb in inland California, the hot air rises, creating a vacuum into which the denser, colder air sitting over the Pacific Ocean rushes. On a typical summer day, coastal areas are fully clouded over by late afternoon, and the fog continues to creep further inland, searching for gaps and valleys in the coastal ranges to extend its reach. This cold, moist air both lowers sunlight hours and keeps temperatures low. In other words, this coastal phenomenon is an extremely useful aide in the production of lively wines that retain a fresh edge.  Aside from cooling fog influence, however, the vineyards Donum farms are topographically quite different. The estate property in Carneros, with its gently rolling hills and proximity to the bay, straddles the southern portion of both Sonoma and Napa counties (though Donum’s property is firmly situated on the Sonoma side), with consistent winds blowing from the southeast over the San Pablo Bay giving the region a wide diurnal shift and the resulting wines a sense of energetic tension. The Anderson Valley, on the other hand, is a narrow swathe cut through dense, old redwood forest, and it's difficult not to mentally connect the rugged hills that line the valley on both sides with a similar evergreen, earthy core in the wines. The Russian River Valley is a warmer microclimate, further removed from the cooling influence of the ocean or bay, with loamy soils producing a more concentrated style of wine with opulent fresh fruit.  But for Dan Fishman (Vice President of Winemaking and Vineyards) perhaps the most unifying characteristic across each site is a hyper-focus on farming, which he believes is the best – and perhaps the only – way to showcase these unique terroirs. When he joined Donum in 2007 as a cellar intern, the farming was conventional, with routine application of herbicides and synthetic fertiliser. In recent years, however, he has spearheaded a pivot towards organic farming.   Notable features of this approach include an on-site composting program, where manure from local dairy farms is added to pomace from the winery and canes from pruning. Other eco-friendly initiatives include an integrated pest management system, extensive cover cropping (Fishman estimates Donum currently uses 20 different cover crop blends comprised of over 40 different plants), as well as animals brought into the rows for winter grazing. All these systems have improved the soil structure, “bringing more back to the soil than we’re taking from it”, he explains.  A peek into the rows at the Carneros estate reveals this shift in viticultural philosophy, with verdant cover crops and bees hovering. Tucked between the sculptures that dot the property are vines that are farmed meticulously. While the art is spectacular and very difficult to ignore, the attention to detail in the vineyards is perhaps even more impressive. Donum is now one of the first wineries in Sonoma County to achieve Regenerative Organic Certified (ROC) status for all its estate vineyards, and they’ve also been certified organic from the California Certified Organic Farming Association (CCOF) since the summer of 2022. The ROC status, however, is one that Fishman is particularly proud of, as it encompasses not just soil health and land management, but also animal welfare and the working conditions of the employees.    When asked if he has seen a difference in the behaviour of the vines, and in the quality of the fruit, since undertaking a rigorous approach to organic viticulture, Fishman’s answer is an emphatic yes. He points to the 2023 growing season as a prime example. In a year marked by record-breaking rainfall that extended into early spring, the threat of mildew was abnormally high. “Our conventional neighbors were spraying like crazy and still had mildew,” Fishman says, “but we were obviously using organic methods and applying them less frequently, and we had way less mildew. I think the vines’ natural resiliency was coming out.”   In line with a larger overall trend in Northern California, Fishman says he also has been trying to fine-tune the weight and concentration of the Chardonnay and Pinot Noir produced at each vineyard. If Burgundy’s biggest challenge historically has been to achieve even ripeness vintage to vintage, California’s problem cultivating Pinot Noir and Chardonnay been quite the opposite: how to tame abundant sunshine and control vigour resulting from warm days and fertile soils. While the fog assists with this task, one unexpected benefit of the winery’s intensive focus on farming, Fishman explains, is that the vines are more in balance. “It’s on the subtle side,” he says, “but our wine chemistry is looking better too – higher acidity and more flavour at lower sugars.” Opulence has given way to restraint and nuance.   The resulting range of wines at Donum is an impressive display of small-lot vinification, broken down not just by appellation or vineyard, but also often by individual blocks. In 2021, the winery produced six distinct Chardonnays and 17 Pinot Noirs in total from Carneros, the Russian River Valley and the Anderson Valley. With the development of their newest vineyard on the Sonoma Coast, Donum’s already complex patchwork quilt of wines is about to get even bigger.   With a gentle hand in both the vineyard and winery, Fishman hopes to highlight the most minute of variations in each wine, allowing the innate characteristics of each site to shine through. “We have a really intense focus on vineyard flavour first,” he explains.    “We’re not trying to force a house style, just let the vineyard or block do the talking,” Fishman continues, “We’re trying to make the best Pinot Noir and Chardonnay in California, wherever that comes from.” With access to such an extensive assortment of prime locations, now including the illustrious Savoy Vineyard as a feather in its proverbial cap, to say that the future at Donum is exciting is an understatement indeed. While many may think of California Pinot Noir and Chardonnay as one group of wines, a monolith with little variation in style, Fishman and his team at Donum hope to change that mindset, one vineyard at a time.  The Donum wines have historically been available only to those on their mailing list, but we are now working directly with the estate: browse all current Donum listings. 

Donum’s focus on site sets it apart. We talk to winemaker Dan Fishman about the wines, vineyards and estate’s significant ambitions

Discovering Donum’s single-site wines

First place: Donum

The grey horse stretches its neck out towards me, curling its lip towards my outreached palm, before nuzzling my pocket, in search perhaps of a potential snack. Its head is the size of my torso, its hooves the size of my head, with the entire beautiful beast weighing circa one ton, I’m told. You can sense the power of its immense muscled mass. Nearby, Adelaide Bonnefond, a petite 20-something is calling to the rest of her troupe of friendly giants. Balthazar – the aforementioned grey – is “a real lazybones”, Baudoin can be a bit fast and over-eager, while Olive is a horse of remarkable patience. “Each one has its own character,” Bonnefond says.  We’re in a field a stone’s throw from Ch. Pontet-Canet, where the property’s 10 horses spend their weekends and holidays. This Pauillac Fifth Growth is one of a handful of estates around the region, and indeed the world, that has returned to using horses in the vineyard – in lieu of modern machinery. Unusually, they have brought this operation in house – with their own stables and a five-strong team dedicated to grooming, handling and working the horses, led by Bonnefond.  “I have no idea,” says Mathieu Bessonet – the property’s Technical Director – when I ask how much it adds to their bills. “It’s not important for us… it’s a philosophy.” Herbicides were banned long ago at the estate, and they’ve been farming organically since 2004, certified organic and biodynamic from 2010 (the first Classed Growth to achieve the latter), with horses first introduced in 2008. They’re just one form of livestock you’ll find on the property. When I arrive, a drift of pigs is penned on the front lawn, tasked with munching on the invasive weed, common couch or quackgrass – but there are cattle and donkeys too. Collectively, they consume 60 tons of hay, three tons of barley and 600 kilos of lucerne (organic, of course) – much of which will end up back between the vines.  “A lot of money goes into taking good care of this place – what is in fact our tool for production,” says Bessonet. “The property is over 300 years old, so we’re just passing through. If I spend 20 years here, it’s a long time – but it’s only 3% of the history of Pontet-Canet. We have to take care of this place to be able to pass it on.” And working with horses is just one way in which they aim to do this, reducing soil compaction, allowing water, air and microbes to move through the soil. They can be more precise with their work and – most importantly – break fewer vines. A stunning number of vines are knocked out of place by tractors, something that is considered a natural consequence of modern farming – but not one that this estate is willing to accept.  “Wine, it’s made by the roots of the vines,” says Bessonet. As vines age, their roots creep further down into the soil and Pontet-Canet has some of the oldest vineyards in the Médoc, averaging 55 years in age. And it is the age of their vines, Bessonet feels, that “allows us to express the terroir”, as well as tempering climatic extremes (a growing concern with climate change). While it wasn’t a key reason for the shift back in 2008, using horses also allows them to reduce their carbon footprint – both by using fewer fossil fuels and increasing the carbon-holding capacity of their vineyards, something that is at the forefront of producers’ minds today.  The switch from tractor to horse has changed the way they farm more than can be measured in analytical results, however. “They are not little machines; working the vines with horses, we really become one with the vines,” says Bonnefond. The way you interact with an animal versus a machine is totally different, and she feels that as a result they are much more reactive, more aware of their work and able to stop at any moment. And, as Bessonet notes, even those that have worked at the property for 10 or 15 years can’t help but smile when the horses pass by. As any good manager knows, a happy team will pay endless dividends.  Back in 2008, they started with just two horses, but that number has grown to 10 today. They have a combination of breeds – Percheron and Comtois largely today, although they’ve had Bretons in the past. Percherons are larger, and they’ve been moving more towards Comtois, favouring the slightly smaller and even more gentle breed that hails from the Jura. All are draft horses, historically used in war and agriculture – weighing around double that of the daintier breeds you might see eventing or show-jumping.  Bessonet’s grandmother was, he tells me, almost insulted when he told her they were using horses – seeing it as a step backwards; but, as he and Bonnefond explain, the work is totally different to that of generations past. They might not be powered by electricity, but modern technology and know-how is being used to refine the way they work and the implements they use. Over the years, they’ve developed lots of tools themselves, and worked with a local business to craft others – a slow process that can only be tackled by those with a truly long-term vision.  They buy horses when they’re around three or four years old, so they’ve been broken in and have started their training but can be finished and finessed in-house (“They know the commands, but they’re still young so don’t necessarily listen,” explains Bessonet. “They’re teenagers!”). They’re unsurprisingly picky about the breeders they work with, and ensuring that the training received in their formative years is up to scratch. By the time the process is finished, the moment the plough touches the trunk of a vine, a horse will know to stop instantly, not even needing a human command, avoiding any significant damage. They have a mini faux vineyard with a handful of short rows lined with posts (but no vines) on the estate, a sort of school where they can train younger horses and use at the start of the season, spending half a day so the animals can get back to the pace of work.  Monday to Friday, the horses are at work, stabled next to the winery (with stalls crafted from old barrels). Each horse will work for half a day (sometimes longer if the tools they’re pulling are sufficiently light), before being walked back to the stables to allow for active recovery – evacuating lactic acid in their legs, something that is essential to maintain their health. With the time to groom, harness and unharness, wash down, muck out and feed the horses, each will work around three hours or so a day. Bonnefond’s team will take one horse out in the morning, before going back out with a different one in the afternoon. Alongside their work, the horses are lunged (moved in a circle around a handler, on a long lead rein) – working both on commands and their flexibility. “To change their minds too, seeing something other than the vines” explains Bonnefond.  There are around 10 passes per row a year, four or five to work the soils and around five others – spraying to protect pruning wounds (to prevent grapevine trunk diseases), making holes for planting new vines, spraying horsetail to control mildew pressure, as well as the 500 and 501 preparations (biodynamic sprays). Today, around half of the property’s 81 hectares is worked by horse – and the team is always working to do more, but Bessonet is unsure if 100% is a realistic goal. Copper sulphate – the main spray used in organic and biodynamic viticulture – is spread by tractor, not being something they’d want to expose the horses to (nor put gas masks on them, as was done during the Second World War).   The work is, inevitably, seasonal – and they’re turned out to pasture at weekends and during quiet periods, with lunging to keep them sharp. As soon as véraison takes place (the grapes changing in colour from green to red), “It’s holiday time for the horses,” says Bonnefond, laughing. At that point the grapes become too fragile and could be knocked by the horses, breaking the skins and damaging the fruit.   All being well, the horses work until they’re 18 or 20 years in age, and then Pontet-Canet finds them a home to live out their old age. Retirement can, in fact, be the hardest stage for these work-horses, explains Bonnefond. “They’re used to seeing everyone every day,” she says. One horse, Turbo, kept waiting at the gates, ready to go to work, for well over a month after he’d left the estate, struggling to adapt to his new, restful way of life.  Bonnefond had never worked in agriculture before arriving at Pontet-Canet, having been at an equestrian centre, and her team has similarly varied backgrounds (one used to train trotters and one worked with circus horses, for example). They’ve each got their favourites in Pontet-Canet’s herd, she confesses (hers is a handsome bay who is especially energetic), but they all work with each of the horses, to keep it interesting for the animals, and so that no horse gets too used to any particular handler.  It's certainly not light work – for Bonnefond and her team at least. Days are long and the work is physically demanding, but seeing Bonnefond in the field with the horses, her dainty frame at odds with the gigantic draft horses surrounding her, it’s clear that she loves it. Having a team like this in-house is something few estates can afford, but it’s reflective – as Bessonet says – of the philosophy at Pontet-Canet. Their special band of gravel terrace in the Médoc, shared with the likes of Mouton Rothschild, Lafite Rothschild and Cos d’Estournel – properties that represent the pinnacle of Cabernet Sauvignon around the world, deserves to be protected and preserved in every way possible.  Explore all current listings of Pontet-Canet or read more about Bordeaux  

Behind the winery at Ch. Pontet-Canet, you’ll find a row of stables. In the first of our series taking you behind the scenes in Bordeaux, we dive into how the beautiful draft horses that live here are key to the philosophy at the leading Pauillac estate

Horses are key to the philosophy at leading Bordeaux wine estate Pontet-Canet: we caught up with the team in Pauillac to find out more

Taking the reins at Ch. Pontet-Canet

To Kalon. For any Californian winemaker, those two words represent the Holy Grail. This vineyard in Oakville, Napa, is undeniably the region’s most famous. Perched at the foot of the Mayacamas, west of Highway 29, this site has been recognised for producing fine wine since the 19th century. Literally translating as the “highest beauty” or “highest good” from Greek, today To Kalon is home to some of Napa’s oldest vines and best Cabernet Sauvignon. “This is a Grand Cru – a premier property,” Paul Hobbs tells me, a winemaker who has a long history with the site. As a grad student at UC Davis, Hobbs would swipe the second crop from a vineyard on Walnut Drive – what happened to be BV4, Beaulieu Vineyard’s original block of To Kalon. At Mondavi – the largest holder of the hallowed site – he got to walk the rows more legitimately, and used those holdings to build Opus One – the company’s joint venture with Ch. Mouton Rothschild (although the association with the site has generally been played down). Under his own label, he’s been making wine from the Beckstoffer section of the vineyard since 1999 – and his wines, along with those from Schrader, were some of the early bottlings that put the vineyard firmly on the fine wine map, earning high scores – and lots of attention. Indeed, it was a Paul Hobbs wine that made Tor Kenward believe the vineyard was truly special. André Tchelistcheff had spoken to Kenward about BV4, but it was one of Hobbs’s bottlings that made him realise its potential. He started working with Beckstoffer plots from 2005. 
“It’s not visually impressive; it doesn’t have that ‘wow factor’,” Kenward tells me. But start digging below the surface, and you realise that you’re in the “tenderloin of Napa”, with old creek beds that run through the site. It’s an alluvial fan that runs down from the Mayacamas, sitting almost on a bench – with very little elevation. But the soils here are varied, with deep, well-drained gravels that make it perfect for Cabernet Sauvignon.  Andy Erickson – a winemaker whose resume includes Screaming Eagle, Harlan, Dalla Valle, Mayacamas and many more – first worked with the site in 2012, on a single-barrel charity lot for an auction at his children’s school. When Constellation (owners of Mondavi and co-owners of Opus One) called him to give him the chance to work with it again in 2016, he didn’t hesitate. That year, he made the first wine for the To Kalon Vineyard Company – a project that is a revival of the brand created by H.W. Crabb (known variously as Henry Walker, Hiram Walker or Hamilton Walker Crabb) in 1886, the vineyard’s godfather. “Most people know the recent history of the vineyard, and the acclaim of the wines from the past 15-20 years. But the vineyard was known for producing remarkable wines all the way back in the late 19th century. Clearly there is something there,” Erickson says.  But this vineyard is weighed down with controversy – its borders endlessly debated, with producers vying for use of the To Kalon name.  The history of the To Kalon Vineyard It’s impossible to look at To Kalon today without tracing its origins. H.W. Crabb came west from Ohio during the Gold Rush, spending six months digging in the Sierras before settling in Oakville in 1868, buying 240 acres of land at the corner of Highway 29 and Walnut Drive. He planted a wide range of crops, first making wine in 1872 under the name Hermosa Vineyards (“hermosa” meaning “beautiful” in Spanish). In 1881, he acquired another 119 acres from Eliza Yount (whose name lives on in Yountville). On land to the west of his plots, owned by John Davis, he planted additional vines – buying the fruit off Davis to feed his increasing production. In 1886, he gave his company a new name: “To Kalon Vineyard Company” – and the legend was born. Crabb reportedly said, “The name To-Kalon… means the highest beauty, or the highest good, but I try to make it mean the boss vineyard.”
 To Kalon Vineyard Company rapidly became one of the region’s largest – and most well-respected – wine producers. His wines started winning awards at competitions around the world, and he was the first to start selling wine along the East Coast. He had planted a huge range of grapes – around 400 different varieties, including Malvasia, Riesling, Chasselas, Muscat, Refosco and Cabernet Sauvignon, with the latter in particular thriving. In 1889, he bought 168 acres on the hillside to the south, close to where Harlan is now based, although it was never planted with vines during Crabb’s lifetime. In 1891, Crabb bought Davis’s 135 acres (from which he’d already been buying the fruit). In total, Crabb had more than 359 acres.  But his success wasn’t to last – phylloxera arrived in the late 19th century, and recession along with it. In 1898, Crabb sold the 135 acres he’d bought just eight years earlier – and died one year later in 1899. The vines were ripped out, replaced by cherry trees under David Perry Doak in 1911, who in turn purchased another 500 acres of vines from John Benson, south of the border of the original To Kalon (across Oakville Grade Road), which is now all owned by Constellation (used for Mondavi or Opus One). After Crabb’s death, what remained of the To Kalon Vineyard Company was sold to ES Churchill at auction, taken over by his widow Mary Churchill when he died in 1903. Wines continued to be sold under the label until the arrival of Prohibition in 1920. The winery reopened briefly to sell wine in bulk in the 1930s, but the winery building burnt down in 1939. Four years later, Martin Stelling bought most of the property – 337 acres – and replanted. He sold 90 acres to Beaulieu Vineyard (the block that became known as BV4 – and was the plot used by André Tschelistcheff made Georges de Latour Reserve). In 1944, Stelling bought an additional 1,700 acres – the McGill Ranch, which included the parcels owned by Doak (both Crabb’s 1891 parcel and the 500 acres area south of Oakville Grade Road). He named the entire property Tokalon Vineyards, and in 1945 planted Sauvignon Blanc in I Block – the legendary parcel that is today used for Mondavi’s prized, old-vine To Kalon Fumé Blanc.  Tragedy struck again, however, with Stelling killed in a car crash in 1950. The property was once more divided, sold off in pieces by his widow.   
Rosa Mondavi, along with her sons Robert and Peter, purchased 132 hectares in 1962 for the family winery, Charles Krug. After Robert struck out on his own, he bought 12 acres for himself in 1966 (that remained in the Stelling family) – in the northeast corner of the 1968 Crabb parcel, where the Mondavi winery and visitor centre remains today. He bought a further 230 acres in 1968, and then took the Charles Krug section from the rest of his family in 1978. The first time the To Kalon name appeared on a Mondavi label – and the first time since the demise of the To Kalon Vineyard Company – was on the 1986 Fumé Blanc Reserve. The I Block – the Sauvignon Blanc vines planted by Stelling in 1945 – were singled out for the first time in 1995, for the vines’ 50th anniversary. The first red – Mondavi’s To Kalon Reserve Cabernet Sauvignon – appeared with the 1997 vintage. The To Kalon Vineyard’s terroir As already mentioned, To Kalon is largely an alluvial fan that stretches down from the Mayacamas to Highway 29. It is, however, a large piece of land (the exact area depending on where you draw its borders – see below for more on the controversy around this) – and as such the terroir varies considerably. The soils are richer downslope, closer to the Highway; poorer and better-drained higher up (where many – including Hobbs and Kenward – prefer to be). The gravel composition varies with the subtle slope differences and underground water.  “It’s like any cut of meat – there are better parts than others,” Hobbs says. With over 300 original acres (at least), this is a substantial vineyard (for comparison, Clos Vougeot is 125 acres). “It’s great if you have the name To Kalon, but could be pretty average stuff.” The Beckstoffer section is numbered and lettered: A to F, from road to mountain, with A1 south of A2. For Hobbs, he likes the blocks closer to the mountains, and those that aren’t shaded by the huge walnut trees that line Walnut Drive (to the south). Hobbs noted how much warmer Oakville is than Yountville – something he used to notice when driving in the evening home from Oakville to Yountville. The mountains block the sea breezes, meaning that the cooling effect happens, but more slowly. This is partly what makes it such a special place. Tor Kenward similarly prefers some of the middle blocks in B and C, where there are some of the vineyard’s oldest vines, but with lower vigour, as well as the leaner soils closest to the mountains. As for the MacDonald or Horton block: “You could argue it’s every bit as good as Andy’s piece,” Kenward says. It, along with the Detert block, was planted in the 1940s – and in fact those two blocks are now home to some of the valley’s oldest vines. Even closer to the mountains, the gravel content is even higher, and the fruit is picked up to a month earlier than elsewhere in To Kalon. Although until now most of that fruit has been sold to Constellation, there will be opportunity for others to work with it as that contract comes to an end.   
The Beckstoffer plots of To Kalon Andy Beckstoffer bought Beaulieu Vineyard’s block, BV4, in 1993. He’d just lost a prized site – Liparita, on Howell Mountain – when the 89 acres of BV4 came up. He’d worked the site for years and leapt at the opportunity to buy it. “It’s a mystery to me why they sold it,” Paul Hobbs told me, although word on the grapevine was that they needed to liquidate funds – indeed, it was around the same time that Mondavi went public for similar reasons. Phylloxera was once more raging through the region thanks to the widely used, non-resistant AXR rootstock.  The BV4 block was in bad shape when Beckstoffer took it over and he had to replant the entire site. Paul Hobbs was one of the first to use fruit from Beckstoffer’s plots, starting to work with him from 1995/96. “Andy didn’t really realise he had a Grand Cru property,” Hobbs says. Hobbs was given free rein to pick his plots, opting for four or five plots on the western side, furthest from Highway 29. The vineyard produced its first fruit in 1997; 1998 was a difficult year; but in 1999 Hobbs was able to produce his first To Kalon bottling (although it couldn’t say so on the label). “I was loathe to tell people how young it was – but the quality was so good,” Hobbs says, still starry eyed thinking about it. “It was only four years old, but producing stunning wines.” Most fruit is sold on its weight, by the ton, but Andy Beckstoffer created a different model – one that is intricately tied to the vineyard’s name and reputation – and arguably has increased its reputation. Producers who use his fruit pay him 175 times the bottle price per ton, with a ceiling at $50,000/ton; tying the value of the fruit to the value of the final wine. “For producers like me in those days, when I didn’t have the land or ability to buy land, Andy was a saviour of sorts,” Hobbs tells me. “Because I had access to one of the top vineyards in all of Napa. I had to pay – but at least I had access.”
  The To Kalon controversy: how big is it? And is it a brand or a place? Mondavi trademarked the name “To Kalon” in 1988, and “To Kalon Vineyard” in 1994. This gave them the right to use the name on any wine from anywhere – even beyond California – and meant that no one else could use the name, even if they had plots in what was considered the original To Kalon vineyard. The first Beckstoffer bottlings only mentioned the name on the back label; but in 2000, Schrader decided to put it on the front label. The now famous lawsuit commenced. “They shouldn’t have been able to trademark it,” Hobbs tells me. “Anyone from the original To Kalon estate should have the right to the trademark as well.” In 2002, Mondavi sued Schrader for using the name on their Beckstoffer bottling. Countersuing ensued, from both Schrader and Beckstoffer (the latter arguing that Mondavi was misleading clients by using the name for wines made with fruit from beyond the vineyard’s original borders). A settlement – the details of which remain a mystery – was made in 2003, but wines made from the Beckstoffer section can now bear the name “Beckstoffer To Kalon”.  Constellation bought Mondavi in 2004, and then Schrader in 2017. Reportedly attempts were made to trademark “To Kalon Wine Company”, “To Kalon Vineyard Company” and “Rooted in To Kalon” – something, unsurprisingly, that Beckstoffer objected to. The legal battle continues today, with a fight over the naming of To Kalon Creek, and The Vineyard House – owned by Jeremy Nickel, which sits on the 1889 hillside section – arguing for the use of the name as well.  The borders of the vineyard are a constant source of debate – and given the history above, you can see why.  Andy Beckstoffer considers the original To Kalon to be only the parcels bought by Crabb in 1868 and 1881. The 1889 parcel was never planted by Crabb, so most aren’t inclined to include it as “original To Kalon”. The Detert and MacDonald plots, however, aren’t acknowledged by Beckstoffer, but were planted – and, albeit more briefly than other plots, owned by Crabb. Then there’s the “Stelling extension”, the southern section added after Crabb’s death under Martin Stelling, that Mondavi considers part of the original vineyard, but some others do not. Given the sums fruit – and wine – bearing the To Kalon name command, it’s unsurprising that its usage is so disputed.  
To Kalon: what does the wine taste like?  So what makes the wine so special? Why do winemakers fight for the fruit, and consumers for the bottles they produce? Despite the sheer variety of the site, Tor Kenward is adamant that there’s a continuity, with a profile that that site gives Cabernet. He describes it as “wall-to-wall carpeting”, a plushness to the mid-palate, a softness, that means the Cabernet isn’t hard-edged. “There’s something about the ground there,” Andy Erickson agrees. For him, To Kalon has a distinct tannin texture – not as rugged as hillside sites, but richer, with a generosity in the wines. “They are dark, aromatic, but very broad and polished,” he says. “I think the vineyard brings forward many of the complexities of Cabernet Sauvignon, but delivers it in a very approachable and elegant package.” “It’s very identifiable,” Paul Hobbs says. “It’s a structural and textural thing mostly. It’s a freshness to this sort of tannin. It has grip, but it has this uplifting character.” He explains it like a skipping stone – you think you’ve got it, then another wave comes, the wine shifting on the palate. For him, one of the most distinctive things is that Cabernet sings alone here – much better than blended with other varietals. “It didn’t need the help of its brothers,” he says. “It’s a wine that’s at peace with itself… It doesn’t shock you, except in its beauty.”
 Who owns what today in To Kalon? Robert Mondavi: From the original 12 acres, Mondavi now owns 328 acres of To Kalon, including the Stelling extension. Has the rights to use the To Kalon name.  Opus One: The 35-acre Q Block was sold to the joint venture by Mondavi in 1981, with K block acquired in 2008. Although under Constellation’s ownership they could likely use the To Kalon name, Opus One doesn’t trade on this. (To Kalon Vineyard Company uses fruit from Constellation’s holdings, both Opus One and Mondavi plots.) UC Davis: a research block that was key in developing phylloxera-resistant rootstock
Beckstoffer: 89 acres, with fruit sold to a range of producers (currently 23), including Paul Hobbs, Tor Kenward and Schrader. Producers can use the name “Beckstoffer To Kalon” on their labels. MacDonald (sometimes referenced as Horton): Graeme and Alex MacDonald are the current generation, owning 21 acres of the 1891 parcel. When their great-grandparents bought the site in 1954 (along with the Detert plot – see below – from Caroline Stelling, Martin Stelling’s widow) it was planted with cherry trees. Advised by Robert Mondavi, the MacDonalds planted vines. From 1966, they sold grapes to Mondavi – holding some back for personal use from 2004, with the first MacDonald commercial release in 2010 (just 92 cases). Although historically 75% of production here has been sold to Mondavi, I’m led to believe that the contract is coming to a close and won’t be renewed. The MacDonalds can’t use the To Kalon name on their wines currently. Detert: Today owned by Tom Garrett, a cousin of the MacDonalds. This 25-acre plot was bought in 1954, along with the MacDonald parcel – divided between the buyers’ children giving the two plots today. There’s more Cabernet Franc in this section. Most of the fruit is sold to Mondavi (with the contract, as for MacDonald, coming to an end soon), and Detert can’t use the To Kalon name on their wines. The Vineyard House: Many dispute whether or not this is original To Kalon; it’s on the hillside area purchased (but not planted) by Crabb in 1891. This plot is owned by Jeremy Justin Nickel, who is the son of the late Far Niente proprietor Gil Nickel. It’s thought to have first been planted with vines in 1980. They can’t use the To Kalon name on their wines, but have taken court action over the issue.  Wineries with To Kalon bottlings  NB Not all of these will bear the To Kalon name on the label Mondavi Winery, Opus One, To Kalon Vineyard Company, MacDonald, Detert, Alpha Omega, Amici, Alejandro Bulgheroni Estate, AXR, Bacio Divino, B Cellars, Boich Family, Bounty Hunter, Cain Concept, Carter cellars, Ch Boswell, Jacquelynn, Kitchak, Cliff Lede, Morlet, Realm Cellars, Tor Kenward, Paul Hobbs, Schrader Cellars Read more Editorial 

The Napa Valley has many incredible vineyards, but To Kalon undoubtedly sits at the top of the tree. As the To Kalon Vineyard Company releases their latest vintage, Sophie Thorpe delves into the story of this iconic site – from its 19th century origins to the fight to use its hallowed name

Explore the history of To Kalon vineyard – and what makes it such an iconic site today. We spoke to Andy Erickson, Paul Hobbs and Tor Kenward to find out more

The tale of Napa’s iconic To Kalon vineyard

The tale of To Kalon

Quilceda Creek

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Gli orari di ritiro sono dalle 9:30 alle 13:00 e dalle 14:00 alle 18:00, dal lunedì al venerdì. Siamo chiusi nei giorni festivi.

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This item is at Vinfolio, available for storage or shipping. For more information on shipping and handling visit vinfolio.com/shipping

This item is at FINE+RARE HOME Hong Kong, available for delivery or local pickup. Most Hong Kong deliveries can be made within 3 working days, an exact date will be available when arranging delivery. International deliveries have longer lead-times, please contact us for details.

Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Upon arrival your wine will be stored at Vinfolio in our temperature-controlled warehouse until you decide to take delivery.

When a wine is on "pre-arrival", it means that we have a confirmed order on the bottles from our supplier and we are simply waiting for the winery or distributor to ship the wine to us. The delivery timeframe for pre-arrival wines varies significantly, depending on where the wine is coming from. We will notify you once they arrive at our warehouse and, at that point, you can decide to arrange shipping or list them for sale.

Quilceda Creek

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