100% Mount Veeder Cabernet Sauvignon from Rudd Vineyard, Block 10
Made exclusively from an overnight gravity-induced draining of the skins post-fermentation
We call this tiny yield of intensely concentrated wine our “secret sauce” typically blended into our best lots
In 2012, for the first time, we reserved the “secret sauce” exclusively for our Premiere Napa Valley offering
Wine is unfiltered
Single vineyard wine
Organically produced (also commonly called "organically grown")
very full bodied
Winemaker, Peter Paul Wines
I believe I'm the only commercial winemaker who's also a professional wine (and food) writer. I started out as a cellar rat in New York's Long Island in 1988. In 1992, I began a 7-year stint with Wine Spectator, finishing as West Coast Editor. Moved to Napa in October 1999. Co-founded the only New World winery dedicated to rose (SoloRosa) in 2001; co-founded Covenant Winery (with Napa vintner Leslie Rudd) in 2003. And now make wine for several other wineries, including Peter Paul, under the aegis of M Square Wine Consultants, owned and operated with winemaker Daniel Moore.
Still writing, too. Since 2001, I've written seven cookbooks including: Dean & Deluca, PlumpJack and Domaine Chandon along with continuing journalistic pursuits for such publications as The Wall Street Journal and Wines & Vines. I also teach at the CIA's Rudd Center for Professional Wine Studies in my spare time.
Country born: United States
Education: Degrees in music: French National Conservatory, Nice; Wesleyan University, in CT; (Dubious claim to fame: I used to be the bandleader at the Grand Casino in Monte Carlo. That's where I learned to love good wine and food.)
Years in the wine industry: 20-30 years
As many of my mentors would say: "Less is more." Typically, I ferment with native yeast and bottle unfined/unfiltered. Great grapes make great wines. Great winemakers try not to screw it up!
Total Wine & More
6600 Rockledge Drive
Bethesda MD 20817