Winemaking
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When Donn and Molly Chappellet founded Chappellet Vineyard & Winery in 1967, their goal was to create world-class wines with the depth, complexity and character of the finest first growth Bordeaux. Unlike the other great emerging Napa Valley wineries of the day, Chappellet chose a different path from its contemporaries, looking beyond the valley floor towards the steep, rugged hillsides of Pritchard Hill. There, the Chappellets established a renowned vineyard program with an emphasis on cultivating California’s finest hillside Cabernet Sauvignon. |
This artistry manifests itself in many ways. In the winery, renowned winemaker Phillip Corallo-Titus—who has been guiding Chappellet’s winemaking program for nearly two decades—gently ferments and ages most blocks individually to maintain their distinctive character throughout the winemaking process. To further ensure individuality, different lots benefit from an array of maceration and fermentation practices of varying lengths and temperatures. Adding even more depth and complexity, Phillip has established an extensive barrel program utilizing the very best barrels from a number of different elite coopers and forests.
With roots deep in the land, and a belief in constantly working to enhance the quality and expressive character of Pritchard Hill’s exceptional fruit, Chappellet has earned a reputation for crafting benchmark wines defined by their strength, finesse and age-worthiness. In addition to its sought-after mountain-grown Cabernet Sauvignons, the Chappellet portfolio also includes excellent Chardonnay, Chenin Blanc, Merlot, Cabernet Franc and the highly regarded Mountain Cuvee Bordeaux blend.
