If the vineyard determines a wine's potential, the cellar determines how that potential is realized. Fermentation vessels, oak, extraction, lees aging, blending, and countless other decisions shape the finished wine in ways both subtle and dramatic.

Rather than simply discussing technique, we'll taste through wines that demonstrate these choices in real time, revealing how production decisions influence texture, aroma, structure, and longevity.

Attendees will receive 10% off their same-day purchase in-store. Valid on full price, in-stock items only.

Classes will be hosted by Davis Steller, who has worked with wine from the vineyard to the cellar to the dining room. He's farmed at California estates including Mayacamas, Oakville Ranch, and Laurel Glen; made wine at Diamond Creek and Aubert in Napa, as well as in Umbria; and worked as a sommelier at Blue Hill. That range gives him a considered perspective on wine — from how it's grown, to how it's made, to how it arrives, finally, in the glass.