The Hyde family is known for their expertise in growing cool-climate grape varietals in the Carneros region of the Napa Valley. They originally planted Hyde Vineyard in the 1970s. Their Pinot Noirs and Chardonnays are well known around the world and meticulously farmed, which gives the Bouchaine winemaking team the amazing opportunity to translate that incredible terroir into the bottle.
\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
Our Hyde Chardonnay is hand harvested at night and on the crush pad by sunrise. The fruit is then gently pressed and settled. We barrel ferment in premium French oak barrels with full lees inclusion and monthly stirring for added mouthfeel and complexity. This wine goes through partial malolactic fermentation to highlight the vibrant palate. Our favorite barrels are then blended together in early summer to showcase the best of Hyde Vineyard.
Tasting Notes
Down in the southern end of the Napa Valley, we have a mindset called “Carneros Casual.” Our idea of a traffic jam is getting stuck behind a tractor. The Hyde family has been farming in the Carneros for decades, but don’t let their casual exterior fool you. They grow some seriously great grapes. Our Hyde Vineyard Chardonnay is a true Carneros wine. Easily approachable with its lush, juicy flavors and aromatics, yet unwavering in its power and structure.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Pinot Noir.
\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
All grapes are hand-harvested at night, preserving berry integrity. After the 7-day cold soak, fruit is fermented using native yeast in open-top tanks. Post-fermentation, the wine is drawn off and the must placed into a basket press for gentle pressing. Wines from the 2 terraced vineyard blocks are kept separate and allowed to evolve in French oak barrels, with the most intriguing barrels blended together in summer to showcase the finest expression of our estate terraces.
Tasting Notes
Usually, when someone is labeled “difficult to work with,” that’s a negative. However, in the case of the Terraces Pinot Noir, being difficult to work with is a bonus. These vines don’t grow in highly-manicured, perfectly straight rows. They don’t have just a single sun exposure nor is the soil profile uniform throughout the block. There is beauty in the chaos though. All the extra work that goes into these terraced hillsides is well worth it and well rewarded. Not exactly an iron fist in a velvet glove, but more like an iron fist dipped in blackberry jam and cocoa. Difficult to work with . . . but easy to love.
Stock Up & Save on a Case of Bouchaine Pinot Noir for National Pinot Noir Day! Offer Ends August 18, 2026
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\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All fruit is hand-harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in open top tanks. The wine is then drawn off and the must is placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. The vineyard blocks are kept separate for evaluation with the most intriguing barrels set aside to assemble the finest expression of the Dijon Clone from our estate. The wine is kept on primary lees right up until bottling for added nuance and depth.
Tasting Notes
You may have met my sister (the Pommard clone) by now. What can I say; she’s flashy, juicy and lush. I know what they say about me, “She’s more reserved and mercurial, blah, blah, blah.” But give me time and once I unwind . . . watch out. Layers of dense dark fruit entwined with more spice than I know what to do with. Like I said, give me time . . . but don’t miss your chance.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold nightime temperatures of this unique geographical area lend a distinctive regional identity to our Pinot Noir.
\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All fruit is hand-harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in open top tanks. The wine is then drawn off and the must is placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. We take a hands off approach to this single vineyard block of Mt. Eden, keeping it on primary lees right up until bottling for added nuance and depth.
Tasting Notes
How many of you have climbed a mountain? Like a serious mountaineering climb. We at Bouchaine are doing our part to make you an active climber, because we’ve got an adventure for you—and it doesn’t require new gear, just a corkscrew and a glass. The Mt. Eden Clone Pinot Noir begins with a gentle stroll up the slopes of your palate. The smooth entry quickly transitions to a dense core as you journey on, eventually leading to a crescendo of powerful flavors at the peak. The air won’t be thin up here, but you just might be out of breath anticipating your next sip.
Stock Up & Save on a Case of Bouchaine Pinot Noir for National Pinot Noir Day! Offer Ends August 18, 2026
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\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All fruit is hand-harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in open top tanks. The wine is then drawn off and the must is placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. The vineyard blocks are kept separate for evaluation with the most intriguing blocks racked together in late Spring to assemble the finest expression of the Pommard clones from our estate. The blend is returned to barrel to allow the wine to marry before bottling.
Tasting Notes
I hear my sister (Dijon Clone) is already telling lies. Yes, it’s true. I’m juicy. I’m succulent. Heck, I’m even bigger and bolder than some of my Cabernet friends here in Napa. But does that make me a villain? Dijon Clone is just a spicy diva, jealous of the flirtatious relationship I’ve already created with wine drinkers. Yes, you and I both know who you’re leaving with.
Stock Up & Save on a Case of Bouchaine Pinot Noir for National Pinot Noir Day! Offer Ends August 18, 2026
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\nGrowing Season
The 2024 growing season in Napa Valley was a beautiful reminder of why we cherish this region. Winter rains were generous enough to fully saturate the soil without pushing yields too high, striking the perfect balance for quality. Summer brought its share of warmth, but Carneros’ signature fog and coastal breezes arrived each evening like clockwork, offering the vines a much-needed nightly reset. Harvest kicked off in early September and rolled steadily over five weeks, allowing for even, unhurried ripening. The wines from this vintage show vibrant natural acidity, remarkable balance, and a depth of flavor that reflects the character of this special year.
Vinification
A small amount of Botrytis Cinerea, known as noble rot, helped intensify the aromatic sweetness of this Riesling fruit as we delayed harvest waiting for full flavors to develop. The grapes are whole cluster pressed into a stainless steel tank in addition to small amounts into clay amphora and neutral oak, then fermented cold to capture the gorgeous aromatics. Traditional German Kabinett style wines provide our inspiration for this dryer style of Riesling with lip smacking acidity.
Tasting Notes
This wine is the liquid version of a walk through a Carneros vineyard in Spring. Bursting with aromas of white flowers, fresh peach and tangy apple notes. With time in the glass, the nose opens to beeswax, lavender and honey. The tangy complex palate shows bright acidity, drawing out flavors of lemongrass and Asian pear with a long graceful finish. Grab a glass and stroll through the vineyard!
\n
*** Limited production. One bottle per customer ***
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\nCourtney Humiston - James Suckling
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Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Gewurztraimer.
\nGrowing Season
The 2024 growing season in Napa Valley was a beautiful reminder of why we cherish this region. Winter rains were generous enough to fully saturate the soil without pushing yields too high, striking the perfect balance for quality. Summer brought its share of warmth, but Carneros’ signature fog and coastal breezes arrived each evening like clockwork, offering the vines a much-needed nightly reset. Harvest kicked off in early September and rolled steadily over five weeks, allowing for even, unhurried ripening. The wines from this vintage show vibrant natural acidity, remarkable balance, and a depth of flavor that reflects the character of this special year.
Vinification
After gentle pressing, the Gewurztraminer was placed in neutral French oak barrels for a slow, low-temperature fermentation. Once complete, the wine was aged in the same neutral barrels and malolactic fermentation was inhibited to maintain the vibrant flavors and perfumed aromas.
Tasting Notes
If wines were awarded Oscars, the Gewurztraminer would most certainly be nominated for a “Best Supporting” role. We all know those Napa Cabs, Chardonnays and Pinot Noirs love to steal the spotlight and flash their big smiles on the red carpet, but the Gewurztraminer likes to glide in and knock your socks off with an amazing performance. Unbelievable aromatics (no special effects needed), crisp acidity, and fresh flavors that linger long on your palate while the credits roll. This wine has all the star-power you’ll need.
“An aromatic light- to medium-bodied wine with gentle acidity and aromas and flavors of pear and exotic spice, with a slight oiliness on the palate. Drink now.”
\nCourtney Humiston - James Suckling
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Much like our Estate vineyard, the Las Brisas vineyard is situated adjacent to the San Pablo Bay which directs the cooling fog and bay breezes into the vineyard. This cool site allows for slow even ripening and brings beautiful acidity and vibrant aromatics to the Pinot Blanc.
\nGrowing Season
The 2024 growing season in Napa Valley was a beautiful reminder of why we cherish this region. Winter rains were generous enough to fully saturate the soil without pushing yields too high, striking the perfect balance for quality. In fact, this particular release is VERY limited at less than 100 cases produced. Summer brought its share of warmth, but Carneros’ signature fog and coastal breezes arrived each evening like clockwork, offering the vines a much-needed nightly reset. Harvest kicked off in early September and rolled steadily over five weeks, allowing for even, unhurried ripening. The wines from this vintage show vibrant natural acidity, remarkable balance, and a depth of flavor that reflects the character of this special year.
Vinification
The Las Brisas Vineyard Pinot Blanc is harvested at night time when the air is cool to preserve aromatics. The fruit is whole cluster pressed and fermented in neutral oak barrels. The barrels are stirred monthly to incorporate the lees and add depth and complexity.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our white wine varietals.
\nGrowing Season
The 2025 growing season marked a refreshing departure from recent years, defined by cooler overall conditions, ample winter and spring rainfall, and an absence of major heat events. A cooler spring delayed budbreak, while steady conditions supported slow, even canopy growth and strong fruit set. Summer followed with warm days and cool nights—a hallmark of Carneros, allowing for gradual, balanced fruit development. These conditions shaped a vintage distinguished by phenolic ripeness achieved at lower brix, with a sense of lushness and depth. Harvest unfolded in late August with beautiful picking weather culminating in an outstanding 2025 vintage.
Vinification
Mineral driven Pinot Gris from concrete egg and stainless steel tanks, perfumed and layered Riesling and Gewurztraminer from clay amphora, and succulent Pinot Blanc from neutral oak barrels were blended together to craft a fresh and energetic white wine.
Tasting Notes
Winemaking math can be funny; sometimes when we blend, 2 plus 2 equals 7. It’s like a great recipe that explodes with flavor when certain ingredients are put together, or individuals coming together to form an awesome band—or even the 2002 Oakland Athletics baseball team. The result is greater than the sum of its parts. Our new Alsatian Blend white wine showcases this funny math. We took our mineral driven Pinot Gris, floral Gewurztraminer, plush Pinot Blanc, and linear Riesling, then forced them to play nice with each other. The result is expressive in a way that the individual wines don’t show on their own—they lift each other up to form something extraordinary. And that is some math we can get behind!
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco Bay with the financial district in the distance. Fog, wind, and the cold nighttime temperatures of this unique geographical area lend distinctive regional identity to our wines.
\nGrowing Season
The 2025 growing season marked a refreshing departure from recent years, defined by cooler overall conditions, ample winter and spring rainfall, and an absence of major heat events. A cooler spring delayed budbreak, while steady conditions supported slow, even canopy growth and strong fruit set. Summer followed with warm days and cool nights—a hallmark of Carneros, allowing for gradual, balanced fruit development. These conditions shaped a vintage distinguished by phenolic ripeness achieved at lower brix, with a sense of lushness and depth. Harvest unfolded in late August with beautiful picking weather culminating in an outstanding 2025 vintage.
Vinification
Vin Gris is a French term for a pale pink wine made from Pinot Noir grapes. Our Vin Gris is 85% whole cluster pressed and 15% saignée. We harvested clusters at low sugars and put them directly in a press, just like we would with our Chardonnay. We then fermented the juice in tank to preserve the freshness and aromatics. The saignée portion of the blend was “bled” from tank (saignée is a French term meaning “to bleed”) on the second day after crushing Pinot Noir grapes. This concentrates the juice on the skins for our lush Pinot Noir and gives us a bit of light, lively juice to use for our Vin Gris. The wine sees no oak contact, preserving the vivid aromatics for your sipping pleasure!
Tasting Notes
This fun and vibrant wine grabs your palate and does not let go. The nose draws you in with fresh picked strawberry, juicy watermelon and guava, while the palate displays layers of white nectarine, cantaloupe and more melon. It screams for warm days on the deck and time with friends. Goes with everything from oysters to grilled seafood to warm Saturday afternoons—enjoy!
Representing the second vintage from the youngest part of our vineyard, this is a bold, velvety wine made from our top vine rows of estate Syrah. Dark, dense, rich blackberry and boysenberry flavor will arrive with chewy density. --- 500 cases
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\nLisa Perrotti-Brown, Wine Independent
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\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All fruit is hand-harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in open top tanks. The wine is then drawn off and the must is placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. We take a hands off approach to this single vineyard block of Calera, keeping it on primary lees right up until bottling for added nuance and depth.
Tasting Notes
We all like getting gifts. Birthdays, Christmas, whatever. Big or small, it’s nice to know that someone in our lives knows we’re amazing and that we deserve some special treatment. The team at Bouchaine has taken it a step further with the Calera Clone Pinot Noir, because this beauty is like a gift wrapped inside another gift wrapped inside another gift. We want you to feel special over and over, and the layers of flavors and aromas in this wine just keep giving and giving. It may not be your birthday, anniversary, or a holiday, but we want you to enjoy this. For a one of a kind like you, it’s a one of a kind wine.
Stock Up & Save on a Case of Bouchaine Pinot Noir for National Pinot Noir Day! Offer Ends August 18, 2026
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\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
All fruit is hand harvested at night, preserving berry integrity. After a 5–7 day cold soak, fruit is fermented with native yeast in both open and closed top tanks. The wine is then drawn off and the must placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. The vineyard blocks are kept separate for evaluation and the best blocks are racked together with the most intriguing barrels set aside to assemble the finest expression of the Gee Vineyard. The wine is kept on primary lees right up until bottling for added nuance and depth.
Tasting Notes
These 40-year-old dry farmed vines bring a depth and concentration not seen in young Pinot Noir. This wine showcases rich dark cherry, earthy porcini mushroom, and vibrant blood orange flavors with notes of exotic Chinese five spice and savory wild herbs. While young, the wine already shows beautiful texture and layers. We recommend decanting or holding 3–5 years. Pair with a Wagyu steak or braised short ribs.
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“Pale to medium ruby-purple colored, the 2022 Gee Vineyard Pinot Noir rolls out with evocative notes of pomegranate, kirsch, and red currant jelly, giving way to hints of damp soil, violets, and cardamom. Medium to full-bodied, the palate offers velvety tannins and a racy backbone to support the generous red fruit preserves flavors, finishing long and fragrant. Beautiful!”
\nLisa Perotti Brown - The Wine Palate
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\nGrowing Season
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Vinification
All fruit is hand-harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented using native yeast in open-top tanks. Post-fermentation, the wine is drawn off and the must placed into a basket press for gentle pressing. The vineyard blocks are kept separate and allowed to evolve in French oak barrels, with the most intriguing barrels set aside to assemble the finest expression of the Swan Clone from our estate. The wine is kept on primary lees right up until bottling for added nuance and depth.
Tasting Notes
Each sip of this wine brings a word association game to mind. Swan Clone . . . Swan Lake . . . Ballet . . . Ballet Dancers . . . Graceful. And like the ballet dancers themselves, this wine has a gracefulness to the palate with the structure to support it. A wine that is light on its feet, evoking flavors and aromas of just-ripe strawberry, fresh cherry, and cinnamon. Each time you open a bottle is an opening-night not to be missed.
“Pale to medium ruby-purple colored, the 2022 Swan Clone Pinot Noir needs a little swirling to bring out delicate notes of red cherries, juicy strawberries, and raspberry leaves, plus hints of garrigue, dried lavender, and black tea. The medium to full-bodied palate is elegantly styled with well-knit freshness and soft tannins, finishing with compelling restraint.”
\nLisa Perrotti Brown - The Wine Independent
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They originally planted Hyde Vineyard in the 1970s. Their Pinot Noirs and Chardonnays are well known around the world, and their Merlot isn’t one to let those alone share the spotlight. This Merlot is meticulously farmed, which gives the Bouchaine winemaking team the amazing opportunity to translate that incredible terroir into the bottle.
\nGrowing Season
The 2021 growing season will be remembered as a winemaker’s vintage. Not too cold, not too hot, not too wet, and no frost. However, we were in the grips of a multiyear drought. While we enjoy dry farming when we have average rainfall, in vintages where the rainfall is half of average (like 2021) we do irrigate to allow for ideal shoot growth and ripening. Bouchaine is lucky to have a huge reservoir so we were able to irrigate early in the season to get our vine canopies full. Drought conditions do have some positives when it comes to winemaking as they bring us smaller berries with beautifully concentrated flavors at harvest. We also lucked out with consistent weather throughout the summer giving us ideal ripening at an even pace. A little sun, a bit of water, and a lot of hard work in the vineyard allowed us to bring in a killer 2021 vintage!
Vinification
All fruit is hand harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in an open top tank. Postfermentation, the wine is drawn off and the must placed into a basket press for gentle pressing. The wine completes malolactic fermentation in French oak barrels and puncheons and is aged on the lees for 18 months before bottling.
Tasting Notes
Historians look to the past, learn from our mistakes, and use that knowledge to make our future brighter. By that reasoning, Larry Hyde is a true historian of Carneros. Over forty years of grape growing in a single region of Napa will teach you a thing or two, and we have the good fortune of seeing that decades-long quest represented in our Hyde Vineyard Merlot from a block planted in 1986. This isn’t just a cool-climate old vine Merlot, full of both grace and boldness. This is a history lesson in a bottle, a master class given by the King of Carneros. Open a bottle and make your future brighter!
“Medium to deep garnet-purple in color, the 2021 Hyde Vineyard Merlot is a tad closed to begin, slowly revealing notes of red and black plums, wild blueberries, and star anise plus touches of cinnamon toast, fertile loam, and tar. The medium-bodied palate is bright and elegant, with soft tannins and loads of red, black, and blue fruit layers, finishing on a lingering anise note.”
\n-Lisa Perrotti-Brown, The Wine Independent
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Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Gewurztraimer.
\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
After gentle pressing, the Gewurztraminer was placed in neutral French oak barrels for a slow, low-temperature fermentation. Once complete, the wine was aged in the same neutral barrels and malolactic fermentation was inhibited to maintain the vibrant flavors and perfumed aromas.
“Floral, textural and sweetly spiced, this Gewurztraminer delivers the aromatic richness of the variety with fleshy texture.”
\nElaine Chukan Brown - Wine Enthusiast
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At Bouchaine, we take pride in our family owned, sustainably farmed estate vineyard. We are dedicated to creating exceptional food-friendly, estate grown Pinot Noir and hope you will enjoy this beautiful wine as much as we do.
Growing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All grapes are hand harvested at night, preserving berry integrity and low temperatures for cold soak. After a 5–7 day cold soak in both open and closed top tanks, only native yeast is used to ferment our Pinot Noir. The wine is drawn off at the end of fermentation and the must placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. The vineyard blocks are kept separate for evaluation with the most intriguing racked together in late Spring to assemble the finest expression of Carneros. Wine is then returned to barrel to allow the blend to marry before the August bottling.
Tasting Notes
A tangy fresh cherry nose opens to cocoa, cola, and notes of nutmeg. The juicy lip smacking entry shows lovely cherry and wild strawberry flavors with gorgeous rose petal and baking spices in the background. Smooth tannin and vibrant acidity make this a perfect wine for food pairings.
This bottle celebrates Festival Napa Valley's 20th Anniversary through the Judgment of Paris Opera, inspired by a tasting that changed the world.
At Bouchaine, we take pride in our family owned, sustainably farmed estate vineyard. We are dedicated to creating exceptional food-friendly, estate grown Chardonnay and hope you will enjoy this beautiful wine as much as we do.
Growing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
Our Estate Chardonnay was planted in 1984. The age of the vines provides intensity and depth not found in young vineyards. Chardonnay is the ultimate medium for the winemaker’s skills and imagination. Bouchaine’s winemaking vision calls for the production of more than a dozen different Chardonnay wines from our estate blocks, which are in turn melded into the final Estate Chardonnay.
Tasting Notes
The orchestration of different yeasts coupled with sur lie aging in stainless steel tanks as well as French oak barrels of different ages, toast levels and origins create an array of unique wines. Only the finest wines are combined in late spring into the vibrant final blend, showcasing the best of our estate. You will find layered, lovely aromas of fuji apple, clementines, kaffir lime and jasmine. A rich, yet tangy palate showcases flavors of nectarine, lemon curd and brioche with a long lip-smacking finish. Pair this with a roast chicken, a thick pork chop or just good friends.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Chardonnay.
\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
Our intention is to create a concentrated, lush style of Chardonnay. That effort is checked somewhat by the leaner essence of Carneros. The crisp citrusy nature of the grapes denies the unctuousness associated with these stereotypical buttery-styled California wines. None the less, full malolactic, new oak barrel fermentation, and sur lie aging provides a rich contrast to our Estate Chardonnay and a fascinating exercise in wine styling.
Tasting Notes
Aged in select French oak, this wine is a barrel selection of our most elegant Chardonnay from the Estate. Aromas of white peach, pear tart, honeycomb, and hazelnuts greet the senses. The silky texture lingers, while notes of marzipan, nutmeg and stone fruits grace the finish. Its succulentness is a perfect complement to heartier dishes. Enjoy this wine with pork chops, seafood risotto, or halibut wrapped in prosciutto.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Chardonnay.
\nGrowing Season
The 2021 growing season will be remembered as a winemaker’s vintage. Not too cold, not too hot, not too wet, and no frost. However, we were in the grips of a multiyear drought. While we enjoy dry farming when we have average rainfall, in vintages where the rainfall is half of average (like 2021) we do irrigate to allow for ideal shoot growth and ripening. Bouchaine is lucky to have a huge reservoir so we were able to irrigate early in the season to get our vine canopies full. Drought conditions do have some positives when it comes to winemaking as they bring us smaller berries with beautifully concentrated flavors at harvest. We also lucked out with consistent weather throughout the summer giving us ideal ripening at an even pace. A little sun, a bit of water, and a lot of hard work in the vineyard allowed us to bring in a killer 2021 vintage!
Vinification
Our Estate Chardonnay is a blend of 35-year old vines and Dijon plantings from 1996. The age of the vines provides intensity and depth not found in young vineyards. Chardonnay is the ultimate medium for the winemaker’s skills and imagination. Bouchaine’s winemaking vision calls for the production of more than a dozen different Chardonnay wines from our estate blocks, which are in turn melded into the final Estate Chardonnay.
Tasting Notes
I was born to perform—estate Chardonnay vines planted in 1984 are my stage, and I’ve been fine-tuning my act for decades. Layers of nectarine, clementine, and orange blossom step into the spotlight, joined by a smooth vanilla bass line. Just when you think you know the melody, I build and build until—bam!—I hit you with a sumptuous crescendo. The encore? Knowing that every sip supports Festival Napa Valley and the Bouchaine Young Artist Series. Take a bow.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Pinot Gris.
\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
Grapes are hand-harvested at night before whole clusters are lightly pressed to extract juice. This wine is fermented mostly in stainless tank at low temperature to maintain fresh aromatics but also sees a small amount of neutral oak barrels, stirred monthly, for added depth and complexity.
Bouchaine’s 100-acre estate vineyard lies on the southern border of Napa Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Pinot Noir.
\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
All grapes are hand harvested at night, preserving berry integrity and low temperatures for cold soak. After a 5–7 day cold soak in both open and closed top tanks, only native yeast is used to ferment our Pinot Noir. The wine is drawn off at the end of fermentation and the must placed into a basket press for gentle pressing. All wines complete malolactic fermentation in French oak barrels. The vineyard blocks are kept separate for evaluation with the most intriguing racked together in late Spring to assemble the finest expression of Carneros. Wine is then returned to barrel to allow the blend to marry before the August bottling.
Tasting Notes
A tangy fresh cherry nose opens to cocoa, cola, and notes of nutmeg. The juicy lip smacking entry shows lovely cherry and wild strawberry flavors with gorgeous rose petal and baking spices in the background. Smooth tannin and vibrant acidity make this a perfect wine for food pairings.
“Lovely complexity and aromatic depth. Perfumed nose of dried rose petals, cherries, blood oranges and spices. The palate is taut and refined, with crisp tannins and vibrant acidity that lead to a floral, minerally finish. Drink or hold.”
\nRyan Montgomery - James Suckling
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with no name. No fancy gates welcome the farmers that carefully tend to these Cabernet Sauvignon vines. And though it has no signs at the entrance, there is nothing hidden in the depth of flavors and unctuous concentration this wine showcases.
\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
All fruit is hand harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in an open top tank. Post-fermentation, the wine is drawn off and the must placed into a basket press for gentle pressing. The wine completes malolactic fermentationin French oak barrels and puncheons and is aged on the lees for 18 months before bottling.
The Carneros district sits adjacent to the San Francisco bay. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our Brut Rosé allowing for bright flavors, lip-smacking acidity and a crisp finish.
\nGrowing Season
The growing season of 2022 will ultimately be defined by the 5-day heat wave we experienced in early September. Thankfully, our crop was ready to be harvested. The heat condensed the time frame of harvest and the winery filled up quickly. Prior to the heat, the growing season in Carneros was highlighted only by its cool breezes and morning fog. With all of these factors combined, Bouchaine was able to capture the fresh acidity we know and love, while also extracting velvety structure and depth of flavor in the wines.
Vinification
This bubbly beverage is produced using the Champagne Method (or Méthode Champenois for our Francophile friends). First there is primary fermentation, followed by some blending magic, then a secondary fermentation in bottle to give us those oh-so-delicate bubbles. After some time in the bottle, we finish the process with disgorgement of the yeast and a dosage (a supersecret mixture) to finesse the wine to its final form. Those are a lot of fancy words in there, but leave that to us. All you really need to know is how to pop the cork off without losing any of the delicious liquid.
Tasting Notes
I’m not sure if you’ve heard the news, but you and I, we’re going to be friends. There’s really nothing you can do about it, so you’ll just need to trust me. I’ll be here for you when you’ve had a tough day and need to unwind, and I’ll definitely be here for you when you’re ready to celebrate. I can be serious if you need me to be, but we both know I’d rather just be seriously good. I’m complex (there are 4 varieties in me after all) but I’ll always be clear with you (even though I’ve got a hint of color) so that our friendship can blossom. Cheers to us my friend, I’m so glad we found each other.
Our 2015 Tsarina Red Dessert Wine
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Valley’s Carneros district, overlooking the San Francisco bay with the financial district in the distance. Fog, wind, and the cold night time temperatures of this unique geographical area lend a distinctive regional identity to our wines.
\nGrowing Season
The 2023 growing season was a lesson in patience. The winery was set and ready to go at the end of August, when we typically begin harvest, but Mother Nature hit the brakes and forced us to relax until the end of September when our grapes were finally ready to pick. Conditions over spring and summer were beautiful in the vineyard but the typical heat we experience over Labor Day eluded us, leading to slower ripening on the vine. We all know “patience is a virtue” though, and our efforts were eventually rewarded with some phenomenal grapes that had been given a bit more time to develop. That extra time, coupled with the bountiful Carneros sunshine during the fall, helped produce wines of vibrant flavor and excellent texture. Patience may not always be our strongpoint since we’re always excited to share our wines with you, but in the end it was well worth the wait.
Vinification
This 2023 Rosé was purposely crafted from estate grown Pinot Noir and blended to become our first-ever Non-Alcoholic Wine. Directly from the grapevine and into a gentle press, the juice was extracted and sent to stainless steel tanks, where it was fermented and aged until it was time for blending. Once blended, the wine was vacuum distilled to gently separate the alcohol from the wine, while preserving the delicate flavors and aromas we love and expect in our Rosés.
Tasting Notes
At Bouchaine, we want to provide the best experience for all our fans. Whether you are moderating, or abstaining from alcohol, we still want to have a wine for you that will enrich your meals, conversations, and lives. Our Non-Alcoholic Rosé is an expression of the Estate Vineyard that shows the elegant flavors and aromas that Carneros is known for. Soft strawberry and melon on the nose and palate, with a fresh acidity that will keep you coming back for more. This wine is everything you expect from Bouchaine, just without the alcohol.