Tom Tiburzi
Winemaker, Sparkling Wine
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Experts
These experts are the creative forces behind Chandon. Here they share stories and secrets of winemaking, cooking and entertaining. When you visit Chandon, you might just get a chance to chat with them in person over a glass of wine.
New vintage, new head of the blend: 2001 étoile Tête de Cuvée
Last year, following a labor of love more than a decade in the making, Domaine Chandon released our first Tête de Cuvée, vintage 2000. The reception was unanimous, extraordinary and, quite frankly, exceeded even our expectations—the wine sold out almost immediately.
Joel Burt
Assistant Winemaker, Still Wines
Living the Still Life
Chandon is known the world over for our renowned sparkling wines, but we also produce some of the finest still wines you can imagine. We recently sat down with Joel Burt, Assistant Winemaker, Still Wines, to learn more about what it takes to craft award-winning Napa Valley Pinots and Chardonnays.
Ellen Flora
Senior Wine Ambassador
What Makes Vintage Sparkling Wine So Special
If you know sparkling wine, you know much of the artistry lies in the blend. Typically, when crafting bubbly, you’re constantly mixing from different blocks, vineyards and vintages, which allows you to produce a consistent wine, year after year. However, certain years are unique. With some vintages, on some plots of land, the wine fates are kind, enabling a sparkling winemaker to capture a remarkable harvest as a worthy vintage.
Perry Hoffman
Chef, étoile Restaurant
étoile Restaurant receives third consecutive Michelin star
In what is fast becoming an annual tradition, étoile Restaurant—with the release of the 2012 San Francisco Bay Area and Wine Country Michelin Guide—has received a Michelin one-star rating for the third year running. This also marks the sixth time in as many years the restaurant at Domaine Chandon has received a recommendation from the prestigious publication, and further cements Chef Perry Hoffman’s reputation as one of the culinary world’s brightest-shining stars.
Raymond Reyes
Director of Winegrowing
Cold, But Not Forgotten – Vineyards in Winter
Crafting elegant sparkling and still wines is truly a year-round labor of love, and few understand this as much as Raymond Reyes, Director of Winegrowing at Domaine Chandon. As the man in charge of Chandon’s crop and land management, he spends the damp, chilly winter months wandering the hillsides of our various appellations, leading highly trained pruning teams and devising a plan to ensure each vintage reaches its full potential.