Michele D'Aprix, the first American female currently making wine in Bordeaux. Her love affair with wine began in 1997 when she walked into the cellar at Dry Creek Vineyard for a job interview. She recalls, “The enologist ultimately hired me because, at the time, I was a bartender in Boston. They figured a bartender's ability to multitask outweighed my lack of experience." Michele ultimately earned her Viticulture and Enology degree from UC Davis, and today she runs her own wine importing business. Her mission is to redefine Bordeaux for a new generation of wine lovers — to swipe it of its stuffy notoriety and intimidation
This is an archived special
While this is an archived special, we like to keep these lists of wine on our website for you to use as suggestions.
Wine Spectator 90 "This is rock-solid, with smoldering charcoal notes lending a pleasant framework to the core of crushed plum, blackberry and anise flavors. Dark humus accents line the finish. This has the grip for mid-term cellaring. Drink now through 2020. 2,000 cases made." James Suckling
A good, clean Bordeaux blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. Violets and cassis open on an intensely aromatic nose leading into a fuller palate with a fine mineraled dustiness. A solid bistro style red, meant for everyday steak and burgers. REGION Castillon Côtes de Bordeaux
Beautifully lifted fruit, harvested from a rocky soil profile, leaving the usually fatter Rhone varietals of Grenache Blanc and Roussanne lean and bright. The choice to leave this wine un-oaked ensures that the drinker gets freshness, citrus and a hint of brine thanks to the Mediterranean influence