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Page Wine Cellars

Yountville, California wines that pair well with food

San Francisco Wine Tours

Napa Valley & Sonoma Wine Tasting Tours

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Page Wine Cellars entrance on Washington StPage is known for wines that pair beautifully with food—and there’s a very good reason for that.
Before becoming a winemaker, Bryan Page filled numerous roles in the food and wine business, from bartender and waiter to executive chef and sommelier. He also spent time sampling wine in Bordeaux and other French wine regions.
One day in St. Émilion he paired a simple macaroon with a glass of the Bordeaux wine-based apéritif, Lillet, and was struck by inspiration: he would return to California to craft a wine blend that combined Bordeaux styling with Napa Valley terroir and fruit character. The result: the 1997 Page Proprietary Red.
You can sample Page and its related labels, Le Nu and Revolver, at the “Yountville Tasting Station” (Cornerstone Cellars shares the building).
Page Wine Cellars in Yountville CaliforniaIt’s a friendly, welcoming tasting room where you can sit down, listen to laid-back Johnny Cash tunes, and indulge in wine-and-chocolate pairings. From here you can stroll to some of the most written-about restaurants in the country, such as The French Laundry and Bistro Jeanty.

Fascinating Fact:

Page wines are handcrafted all the way: after picking, the grapes are hand-sorted; the basket press is hand-cranked; the bottling is done by hand; and the specialty wines are even hand-labeled.
Amenities: Wine Club, Chocolate/Wine Pairings
Founded: 1997
Signature Wines: Sauvignon Blanc, Cabernet Sauvignon, Merlot, Petite Sirah, Cabernet Franc, Page Proprietary Red (Bordeaux blend)
Wine Tasting: Basic, no appointment needed; small groups, appointment required
Hours: Daily, 10–6
Page Wine Cellars
6505 Washington Street
Yountville, CA 94559
707-944-2339
trent@pagewinecellars.com
www.pagewinecellars.com

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Suzie Rodriguez writes about travel, food, and wine from her home in the wine-country town of Sonoma, California. You can follow her travels and musings at The Culinary Gadabout.

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