Every effort is made to make Bon Pari a top quality wine. We source the fruit from the highest quality vineyards. The grapes are harvested at a very low yield of about 2 tons per acre, resulting in highly concentrated fruit.

The winemaker is Fred Scherrer.  Fred was educated at UC-Davis and has been making wine for over 30 years ... I was thrilled that Fred agreed to make a relatively small volume of wine for me.  We use about 50% new French oak barrels and 50% once used ... the barrels come from coopers who specialize in Burgundian wines.  Our wine spends about 21 months in the barrel before bottling.  Fred’s winemaking philosophy is one of minimum intervention ... if you’ve got great fruit, the wine doesn’t need to be “manipulated.”

The Pinot Noirs are released 3 to 4 years after the vintage ... most wineries release their Pinots at least a year earlier.  Similarly, our Chardonnays are being released two years after the vintage.  I want to ensure that the wine has sufficient time in the bottle to be drunk with pleasure on release.  That said, our wines will benefit from 3 to 5 more years of cellaring, so you can pull the cork now or wait for the wine to develop additional complexity and refinement.