Founded by Larry Hyde in 1979, Hyde Vineyards is located in the heart of Napa Valley’s Carneros region. Hyde Vineyards has long been hailed a grand cru-caliber site primarily known for its Pinot Noir and Chardonnay fruit, used by some of the most highly acclaimed wine producers in Napa and Sonoma Valleys. In 2009, Larry debuted his own small-lot Pinot Noir project. Today, the Hyde Vineyards Estate Winery looks over the acclaimed vineyards near the Carneros Highway corridor surrounded by 25 acres planted to Pinot Noir and Chardonnay. The estate features a state-of-the-art production facility and an elegant tasting room where guests are welcomed to by-appointment, seated tastings of estate-grown wines that showcase several varietals made from this unique terroir.
Chardonnay
Poderi dal Nespoli
Poderi dal Nespoli is located in Emilia-Romagna, in the middle of the Bidente Valley (the first Bio-Symbiotic District in Italy) on the hills surrounding Forlì at about 177 meters above sea level, in an area that connects the Apennines on the border with Tuscany to the coastline (Riviera Romagnola).
An historical crossing point, today the area boasts places of naturalistic interest such as the Casentinesi Forest Park, as well as excellent soil and climatic properties suitable for the production of high-quality wines. The cellar was built following a very low environmental impact development perspective. Its architectural lines, the materials used and energy production plants are highly eco-sustainable. It has a capacity of 42 thousand HL, and is entirely built in stainless-steel tanks, most of which have controlled temperature storage.
Born in 1929 with the first productions of wine and olive oil, the winery was lead by the Ravaioli family 80 years. Today it is part of the Argea group.
Amica Luna
Amica Luna came out of a place of respect for the land and the passion to capture a moment in time. It is a result of years of passion, study, and dedication to create a chardonnay that best expresses a sense of terroir. We are convinced that the Willamette Valley, with the cold Van Duzer winds and the marine sedimentary and volcanic soils, make for some of the best regions in the world to make Chardonnay.
Each Chardonnay begins long before it reaches the glass. Every vineyard carries its own story, shaped by the land, the farmer who tends it, and the season that passes through. In the cellar, we try to honor that story with a gentle hand, letting the wine speak for itself. Each bottle is a glimpse into a place and a moment in time.
Pyramid Valley
Wines that breathe of their place: Our story begins in a magical place where magnificent native birds once roamed and soared, where the earth produces in abundance and the stars align for greatness. This unique site of altitude, limestone, slope, rock and rich soil is our Waikari Estate and home to some of the most profound Pinot Noir and Chardonnay wines in the world. In 2018 our story breathed a new chapter when we purchased a new vineyard, the Manata Estate in Lowburn, Central Otago. The vineyard has produced exceptional Pinot Noir since 2002 and is home to our Central Otago Pinot Noir. Across both sites biodynamic viticulture and a natural approach to winemaking create handcrafted wine that breathes of its place and tastes like nowhere else on earth.
Bruno Paillard
BRUNO PAILLARD Champagne is an independent, family-run house. Its exceptional vineyards are located in the heart of the Champagne region. The wines have a highly personal style characterized by stringent quality control at every process stage. Our viticulture is slow and sustainable, the BRUNO PAILLARD house uses only the first pressing of Chardonnay, Pinot Meunier, and Pinot Noir. Each cru is produced separately in oak barrels or stainless steel tanks. Not only this but reserve wines are blended to make an extra brut “dosage” and wines are aged two to four times longer than the minimum required by the appellation. The house was the first to indicate the disgorgement date on its bottles so that our clients can choose when to taste BRUNO PAILLARD champagne. The Premiere Cuvée, Rosé, Blanc de Blancs Grand Cru, N.P.U. “Nec Plus Ultra” and our collection of old vintages are available at independent wine merchants and are served at the world’s best restaurants.
Maison Champy
Established in 1720 by Edmé Champy, operating as the oldest house in Burgundy, for three centuries the Maison has been instrumental in building the international reputation of Burgundy and French Savoir Faire. Indeed, Champy’s story is interwoven with some of the most important French historical figures of the 19th and 20th centuries, including Louis Pasteur and Gustave Eiffel.
Maison Champy owns 21 ha of vineyards, which are farmed organically and certified HVE (Haute Valeur Environnementale/High Environmental Value) spread across the Côte d’Or. The winery and its 15th century cellars are in Beaune. Domaine Champy’s core plots are found on the hill of Corton, Beaune, Savigny-les-Beaune, and Pernand-Vergelesses. Additionally, with three centuries of history and experience behind it, Maison Champy has established incredible relationships with key growers across the Côte. This is especially the case for Côte de Nuits, where long-term fermage and métayage partnerships have enabled Maison Champy to work with plots in Gevrey-Chambertin, Charmes-Chambertin Grand Cru and Vosne-Romanée. Across the range, an average of two barrels per plot are made.
Since 1999, winemaker Dimitri Bazas has been at the helm, overseeing production and viticulture. Dimitri, whose résumé includes working for such iconic names such as Christophe Roumier, Marquis d’Angerville, Bonneau du Martray and others, has identified key vineyard expansion into top sites of the Côte d’Or and is largely responsible for the Maison’s conversion to organic farming over the last two decades.
The winemaking follows traditional Burgundian practices, utilizing indigenous yeast across the range, whole cluster pressing for the whites, and barrel fermentation. For the reds, stem inclusion is selected plot-by-plot, cold macerations for approximately 3 days. Fermentations last up to 3 weeks. The wines see a combination of pigeage and remontage. Aging in Burgundy barrique for both red and white extends between 10-16 months and can include up to 30% new wood.
