In the winery, renowned winemaker Phillip Corallo-Titus—who has been guiding Chappellet’s winemaking program since 1990—individually ferments and ages lots from numerous vineyard blocks to maintain their distinctive character. These lots benefit from an array of maceration and fermentation practices. Adding even more depth and complexity, Phillip has established a barrel program utilizing the finest barrels from elite coopers and forests. With roots deep in the land, and a belief in constantly working to enhance the quality and character of Pritchard Hill’s fruit, Chappellet has earned acclaim for making California’s finest hillside Cabernet Sauvignons. The Chappellet portfolio also includes exceptional Chardonnay, Chenin Blanc, Merlot, Cabernet Franc, and the highly regarded Mountain Cuvée blend.
Mitch Boyd, National Sales Manager, will be attending on behalf of Chappellet.
Jeff Cohn Cellars
Jeff had always loved the hospitality industry, and as he worked through several high profile positions after college he found his passion for wine steadily growing. The more he learned, the more he wanted to learn, until he realized that becoming a winemaker was his ultimate goal. As an intern at Boordy Vineyards in Maryland, he drove an hour and half each way to prune vines in frigid weather, pick grapes in stifling heat, and scrub everything from barrels to floors.
With the encouragement and support of his family, Jeff moved to California in 1993 to follow his dream. He earned his master’s degree in agriculture chemistry, with an emphasis on enology, from California State University, Fresno in 1996. It was here that Jeff discovered French winemaking techniques and the concept of terroir. “The flavor profile was so different than anything else I had ever tried,” he says of the first Chateauneuf-du-Pape he tried in school. “It was a shocker. To go from tasting only single varietals to a blend really opened my eyes.”
Upon graduation, Jeff joined Rosenblum Cellars as an enologist. He rapidly moved beyond lab work and soon found himself in charge of the entire white wine program. In 2000, Jeff was officially promoted to winemaker, and in 2004 was named vice president of winemaking and production at Rosenblum.
He began his own label, Jeff Cohn Cellars, in 1996. Jeff Cohn’s first vintage was the 1996 Rhodes Vineyard Zinfandel. 75 cases were made. Over time, case production at Jeff Cohn Cellars slowly increased from that small, intimate introduction to over 5,000 cases annually. In January 2006 Jeff finally parted ways with Rosenblum to focus exclusively on his own winery, but not before crafting the 2003 Rockpile Road Zinfandel, which placed 3rd on Wine Spectator’s Top 100 list that year. This was a coup for not only Jeff but all of California’s winemaking industry, as no Zinfandel had ever appeared so high on the list before. In fact, no Zinfandel from California had ever even cracked the top ten.
In 2014, JC Cellars became Jeff Cohn Cellars based in Oakland, CA. The winery’s unlikely urban location was part of its charm. In March of 2017 the winery was moved to Santa Rosa and the tasting room on the Sonoma Square opened in May. Over 80% of our wines are produced in Sonoma so it’s always been a part of us, now we have made it our official home. Jeff is now closer to the vineyards and growers that he works with all year long. “Harvest is my absolute favorite time of year,” says Jeff, “and it’s also nerve-wracking because there is just so much to do. We easily put in 12 to 14 hour days for weeks on end. But fermentation…I love the aroma. I love the smell.”
Herons at The Umstead
One of only 62 Forbes Five Star restaurants in the world, Herons is the signature restaurant of The Umstead Hotel and Spa. Open for breakfast, lunch, dinner and weekend brunch, the intimate 98-seat dining room features a full-view kitchen, original artwork and floor-to-ceiling windows with views.
The Umstead is pleased to offer homegrown vegetables and herbs from our nearby dedicated farm. Herons has been recognized by Food & Wine, Condé Nast Traveler, and Southern Living, in addition to receiving numerous accolades and awards including Five Stars from Forbes Travel Guide and Five Diamonds from AAA. The Culinary Team masterfully redefines American cooking by presenting classic ideas translated with local, seasonal ingredients and precise technique, brightening each ingredient’s flavor and purpose. To complement the à la carte menu and seasonal Tasting Menu is an extensive 2500-bottle wine cellar, designed with both the young enthusiast and the wine connoisseur in mind.
Executive chef Steven Devereaux Greene blends his sophisticated style and passion for local foods with his dream of operating an Asian-inspired restaurant. Drawn to the kitchen at age 16, Greene’s innate talent was noticed by French chef Pascal Hurtebize while they worked together at Marigold Market in Greenville, S.C. Hurtebize suggested the vibrant restaurant scene of Charleston, S.C., as an ideal environment for an aspiring chef, sparking Greene’s culinary adventures and career.