Our West Berkshire abode is home to 30,000 bottles from all around the world, many of which are Californian in origin. Romain Bourger, our Head Sommelier, tells us more about our Californian wines and what it means to work in one of the world’s finest collections of Californian wines.
Working at The Vineyard, I am very lucky to work with one of the world’s finest Californian wine selections. As we make wine in California, we have great longstanding relations with fellow producers in California. It is through our wine merchant, The Vineyard Cellars, that we import many rare wines that are rarely seen outside of the US. Around 95% of wine produced in California stays within the United States, so this is privilege for us oenophiles indeed.
California produces the gamut of wine types and styles, from sparkling and light whites to heavy reds as well as dessert wines, and we have the opportunity to offer almost everything in these categories. Our wide range contains Californian sparkling wine, top Chardonnay, Cabernet Sauvignon and Pinot Noir as classics, as well as other international varietals such as Riesling, Pinot Gris, Albariño, Gewürztraminer, Cabernet Franc, Syrah/Rhône blends and so forth.
Hit by the ‘Two Buck Chuck’ and ‘Anything But Chardonnay’ labels in earlier decades, California has some stellar producers, and wines for laying down. From artisanal producers to big brand names, with quality to match, our selection comprises the entire range. Big names including the famous Peter Michael Winery, Abreu, Colgin, Diamond Creek, Chateau Montelena, Stag’s Leap Wine Cellars and more form a large part of our Californian collection.
Artisanal and boutique wineries such as Buccella, Donelan, Wind Gap, Bonny Doon Vineyards (especially know for its Rhône blends), Lokoya, Vérité and Cardinale form part of our list too – we want to be a true ambassador to the wines from the Golden State.
Being a Frenchman working in this “temple to Californian wine”, I have managed to learn a lot about this remarkable wine region and have tasted many that I’ll remember for the rest of my life.