Below is just a taste of wineries winemakers sure to impress at this year's

Beaufort Wine and Food Weekend!

Arietta Wines - founded in 1996 as a partnership between rare wine auctioneer Fritz Hatton, winemaker John Kongsgaard, and his wife Maggy, all devotees of classical music. The vinous inspiration for Arietta was an extraordinary 2.3 acre block of Cabernet Franc on the Hudson Ranch in Napa/Carneros. The fruit from this block of Cabernet Franc serves as the core of the Arietta Red Wine (renamed Arietta H Block Hudson Vineyards in the 2000 vintage). The Arietta project grew with the selection of additional superb blocks of Merlot and Syrah on the Hudson Ranch. Arietta added two wines to its portfolio: Arietta Red Wine Variation One, a rare blend of Merlot and Syrah, and Arietta Merlot Hudson Vineyards, produced only in selected vintages.

Pursuing their principle of purchasing fruit only from the very finest vineyard blocks, Arietta in the 2003 vintage purchased a small quantity of Cabernet Sauvignon from Howell Mountain vineyards farmed by famed Napa grower David Abreu. This fruit afforded us the opportunity to release a small quantity of Arietta Cabernet Sauvignon 2003.

“Arietta” refers to the Arietta movement of Beethoven’s last piano sonata (two bars of which are depicted on the label), and music is the driving symbolic force behind all of Arietta’s wines. The name “Quartet” refers to the four varieties used in this blend, each with its own identity but together playing in harmony.

Authentiquevin - “Authenticity”, a simple and humble word that sums up my conception of wine and life because, to me, both are so closely linked.

As sales manager at a winery in the Loire Valley for the last 6 years, Thomas Meunier had the chance to live in the heart of a family that has made wine for four generations. Thanks to them, he realized that behind a wine and our sometimes subjective, personal appreciation there underlies a family tradition, the force of the experience, the expression of a single personality that makes each wine different with its quality and defaults. In the end, all this makes it unique…

Thomas has kept this understanding first while building his selection; finding true winegrowers that make no concessions, with distinctive personalities that are reflected in their wine.

"Authentic people that make authentic wine in a sustainable way which reveal the identity of a soil, a grape and a climate- the notion of Terroir."

- Thomas Meunier

DeSante Wines - After years of honing our skills in the culinary arts and winemaking trade, we finally could not resist the opportunity to create our own wine from the Napa Valley. We envisioned wines that would be fresh, fragrant, elegant and flavorful - wines that we hope will be enjoyed among friends, telling stories and sharing dreams. Nearly a decade later, we would love to share the story of these wines that come from the very special vineyards we have discovered on our journey.

When we purchase grapes, we call a local friend who owns a great vineyard. There is a short conversation which is followed by a walk in the same vineyard. We talk about the wine we are going to make and we agree on farming practices. This type of commitment is good for all of us since we prosper from making delicious wines and the vineyard owner their employees prosper with a healthy vineyard. We end the walk with a handshake agreement.

This is the first of many walks that will occur between our agreement and the harvest. These walks teach us about the vineyard and give us time work with each vineyard owner to improve the health of the vines, the soil and the land. The growth and strengthening of these vineyards and the relationships that mature with them are based on trust and communication. When challenges arise, we solve them together and learn from our shared experiences. This type of work isn't always easy, but it is definitely worthwhile. It is what we do to make great wines. The best wines are like the people that we enjoy; they're not perfect, but they are full of character.

Folie à Deux, nurtures close relationships with top growers, enablinf them to craft remarkably delicious and distinctive wines that eloquently convey the essence of each variety and appellation.

Encompassing rugged mountains, a spectacular coastline, magnificent redwood forests, gently flowing rivers, charming small towns and lush pastureland, Sonoma boasts a kaleidoscope of vineyard terrains, soil types and microclimates, and virtually every grape variety cultivated in California. Sonoma appellations produce some of the world's finest bottles, especially bright, vivid Chardonnays and Pinot Noirs from the cool-climate Russian River Valley and Sonoma Coast regions; rich, complex Merlots and Cabernet Sauvignons from the warmer Alexander Valley; and classic Zinfandels from old, hillside vines in Dry Creek Valley.

Joe Shirley was born in Long Beach and raised in Napa Valley. Joe launched his winemaking career at Sonoma Cutrer in 1997. He joined Trinchero Winery in 1999 as Enologist and worked his way up the ladder to become winemaker in February of 2002 for Trinchero Family Selection and the Trinchero Napa wines. In 2007, Joe accepted the position as head winemaker for Napa Cellars. Beyond the sensory-driven, artistic side of winemaking, Joe is also a leader in the technical aspects of his craft. His work on grape seed tannins was published in the American Journal of Enology and Viticulture. Joe also did the research and was a co-author of a letter published in the Lancet (the British equivalent of the Journal of the American Medical Association) on the phenolic content of chocolate. Joe makes his home in Napa with wife Monette and his daughter Savannah.

PURO UNO truly needs to be tried to be appreciated. We have won a number of design awards for our new product. From the clean, streamlined label to the capsule which is a replica of the Argentinean flag, the package is simple and elegant, yet eye-catching.

This project started over 20 years ago, while Frank Baroudi attended college at USC, Los Angeles. After five years at USC, heI left with a Master's Degree in Electrical Engineering and Computers and went out to tackle the real world. Eventually working for one of the largest computer companies in the world, Frank had an amazing expense account and was extraordinarily successful at his job.

Fast forward thirty years… Frank finally had the opportunity to realize his lifelong dream… to make incredible, world class wines by blending varietals that had never before been combined. He used the best grapes possible and considered the individual virtues of each varietal and how these attributes would be affected by combining them as he created his blends.

By that time, Frank had been to all the well-known growing and production regions in California, France, Italy and Spain to learn the secrets of "wine making" It all came together about seven years ago when he went to investigate the Chilean and Argentinean wine culture, then discoveringMendoza, Argentina. It had such an intriguing environment, with rich, complex fruit of amazing depth and quality.

"Today, I am happy to report that the fruits of my labor may now be enjoyed, at least, in the most wine-savvy states in our union. And, we are growing slowly and methodically… "

Selby Wines goal is to focus on the fruit; therefore they favor traditional minimalist principles of winemaking that yield elegant, sophisticated and accessible wines you can enjoy without lengthy cellaring.

If it's possible to do it by hand, they do. Selby Wines designed their winery to accommodate their handcrafted approach. They pick, ferment, process and even bottle by hand. On most of their lots, small, half-ton bins for extended maceration are used.

Selby uses carefully selected coopers for their French and American oak, as well as insulated stainless steel fermentation and blending tanks. Their press is an extraordinarily gentle Puleo from Italy. This is an important part of the process and they don't take shortcuts.

On the other hand, timing is everything. Knowing when to harvest, how long to age, when to blend, when to bottle and when to release is more than science; it's an art that is based on experience and intuition.

People don't often think of winemaking as a thrill-a-minute, fast-paced business, but according to Susie Selby, winemaker, it is. As the winemaker, "I'm in the thick of it, at all times. Winemaking is my life. So next time you visit Selby Winery, keep an eye out."

"I'll be checking vineyards, taking sugars, arranging harvest, supervising crush, filling a barrel, assembling a blend or running the hand-bottler. Who knows? You might even find me on the forklift. Of course, if I'm lucky, I'll be in the tasting room, raising a glass with you..."

David Shiverick
Robert Parker once said "David Shiverick maintains a remarkably low profile in view of the high caliber of his portfolio. The estates are not always household names and that's the reason why wine insiders are his biggest fans."

Langdon ShivericImports was established in 1986 by David Shiverick and Louis Langdon, who thoughtfully developed a portfolio of wine which continues to be in vogue over 20 years later. In 1990, Shiverick bought out Langdon’s share, and has continued to create an enhanced portfolio highlighting historically select wines with distinct personality. Three of the premier estates in the Langdon Shiverick portfolio: JL Chave, Max Ferd Richter and Domaine de la Solitude, have nearly 1500 years combined viticulture and wine production.

His interest in the earth, and how it gives character to the wine that grows in it, led him to study geology in college. Utilizing this knowledge, he travelled through Europe during the late 70’s, exploring and connecting the dots with what would become a lifelong love affair with the vine and how it reflects its home. David’s two loves, history and geology, had transformed into one with the discovery of the great vineyards of Europe.

Energized, he rushed back to the States to begin his wine career in New York City. In 1980, Shiverick worked at Christie’s as part of a team to establish their Wine Auction business. By the mid-80’s, David’s friend, Louis Langdon, was nearing retirement. Langdon had begun importing wines back in the 1950’s, long before the modern era of importers. David, ready for the next adventure, partnered with Langdon and began to focus on natural, small production vineyards.

In 2007, David purchased a vineyard in Maury – situated at the base of the Pyrenees Mountains in the South of France. Perfectly in keeping with his history/geology mandate, the vineyard’s distinguishing characteristics include a finite outcropping of Schist (metamorphosed granite) and 100+ year old vines.

Tiamo, which simply means “I love you” in Italian, is a line of excellent moderately priced Italian wines made from organic grapes. They all represent top quality wines from the best growers in their respective regions.

The selection includes a delicious Prosecco that is sourced from vineyards in the village of Valdobbiadene, a crisp but fruit forward Pinot Grigio that comes from vineyards near Treviso in the Veneto region and a beautifully soft Chianti from Montespertoli which lies in the heart of the Tuscan countryside.

All of the Tiamo wines are blended by the owners of Tiamo, Melvyn & Jane Master and the Sager family.

Tortoise Creek is a range of very fine varietal wines from the Languedoc district of the South of France and California.

Tortoise Creek was created by a British couple, Mel and Janie Master who lived much of their lives in the wine business in the South of France as well as California. During their time in France, they developed close relationships with many of the top growers and winemakers in the Languedoc and have been producing wines from this area since 1990.

The concept with Tortoise Creek was to work more with the individual grower and less with the large cooperatives as they understood that the key to any good wine, whether it is from the Languedoc, California or any other wine region was low yields. With that in mind, Tortoise Creek wines have been selected and blended from growers who understand this philosophy. We work closely with our growers in California and France to hand craft our selections.

Charles Master is the son of Mel and Janie Master, the creators and owners of Tortoise Creek and Tiamo wines. Educated in France, England and the USA, Charlie has spent all his life since leaving school in both the restaurant business and the wine trade. He is an accomplished wine taster, chef and restaurateur.

Charlie worked for three years at the famous Chateau Prieure Lichine in Bordeaux and also started his own wine business in France selling wines from small producers to private clients around France.

In 1995 he moved to the USA to help Mel and Janie with their wine business and also to help them open a restaurant in Denver (Mel’s Bar and Grill) which became one of the best known restaurants in Colorado. He then went on to open his own restaurant Brix and a few years later sold it to join the family business full time.

Three Wine Company - home of s3x & three wines. Winemaker Matt Cline introduces his new brand called "three." His focus is on California heritage grapes: Zinfandel, Mataro (Mourvedre), Carignane and Petite Sirah. He is a master in sourcing and finding some of the oldest vineyards in California. Matt is the king of Contra Costa County, the warm, sandy soil appellation that sits east of San Francisco Bay. He loves the concentrated yet vibrant fruit from the Contra Costa appellation. He also likes the fruit from the Lodi and Russian River Valley.

Matt's winemaking career began in 1982 helping his brother at his Oakley winery; in 1985 he began as winemaker and creative director at Cline Cellars. In addition to his position at Cline in 1986 he joined Conn Creek as the assistant winemaker which lasted through 1989. Over the course of his 16-year career at Cline, Matt was responsible for branding Cline Cellars' unique style of winemaking. Cline Cellars' wines have won countless awards including the 1998 Sonoma County Harvest Fair Sweepstakes Award for his 1996 Syrah Los Carneros, selected from among 587 wines. Cline Cellars has also had the distinction of being one of Wine & Spirits Magazine's American Wineries of the Year in both 1999 and 2001. In 2001, Matt started Trinitas Cellars where he concentrated on producing premium, old-vine Zinfandel, Mataro, and Petite Sirah. After building sales to over 9,000 cases, Matt and his wife Erin sold the brand at the end of 2006. 

Following the sale of Trinitas Cellars, Matt launched S3x (S three times - small, sweet, sips) a botrytis late harvest wine from the Russian River Valley. At the 2008 San Francisco Chronicle Wine Competition the 2006 S3x Late Harvest Riesling won a Sweepstakes Award. The wine was amongst 4,235 wines from over 1,500 wineries across the U.S.A.

"The dirt, the micro-climate, and sustainable wine-growing (from vineyard to bottle) form the cornerstone of three. These critical elements are in every bottle we make."