For four decades, Owner/Grower Ken Nerlove has poured his heart and soul into cultivating grapes in the unique terroir of Napa Valley. Nestled atop Jamieson Canyon, his eight-acre vineyard boasts an enviable location, particularly for Pinot Noir. “I live on this land as well as farm it,” Ken proudly declares. “Back in 1983, we were the pioneers who planted the first vines here.”
A pivotal moment occurred in 1992, nearly a decade after those initial plantings, when Ken teamed up with his friend and Consulting Winemaker, Kent Rassmussen, to create high-quality Pinot Noir. This endeavor gave birth to Elkhorn Peak Cellars, named after the towering mountain that stands watch over their vineyards. At an impressive 1,336 feet, Elkhorn Peak is the tallest summit in Jamieson Canyon.

Today, this micro-winery is a cherished family-owned and operated establishment, fueled by Ken’s passion and guided by his daughter, Winemaker Elise Nerlove. Their commitment to crafting exceptional wines in limited quantities sets them apart. Elise explains, “We take immense pride in our laid-back, non-pretentious approach. With an annual production of less than 1,000 cases, our wines remain truly exclusive treasures, not readily available in local restaurants or wine shops. Instead, we prefer to share the fruits of our labor directly with those who appreciate our handcrafted creations.”

Elkhorn Peak Cellars stands as a testament to the enduring dedication and vision of Ken Nerlove and his family. Their vineyard, perched atop the picturesque Jamieson Canyon, continues to produce remarkable Pinot Noir, a testament to their love for the land and their commitment to crafting wines that capture the essence of Napa Valley’s unique terroir. With each bottle, they invite wine enthusiasts to savor the beauty and flavor of this exceptional region, one sip at a time.

About The California Wine Club

Discover great wine with The California Wine Club. Since 1990, it’s been our wine club’s mission to help artisan wineries share their small-batch wines with wine enthusiasts everywhere. At The California Wine Club we happen to think these wines simply taste better than the mass-produced wines that dominate store shelves. Signature Series members will enjoy  Elkhorn Peak Cellars’ 2018 Estate Grown Reserve Napa Valley Pinot Noir their next delivery.

We visit the wineries, meet the families and winemakers behind the wines and then invite them to share their favorite wines with our wine club members. Every wine featured in our wine of the month club comes from a real-working winery.

Founder/Winemaker Morét Brealynn shares her highly rated inaugural bottling with our members.

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Richard Bruno and Chris Condos

Richard Bruno and Chris Condos

“Before, only rich people made wine,” says Winemaker Chris Condos. “But the rise of custom crush facilities changed that.” Chris and fellow Winemaker Richard Bruno founded Vinum Cellars in 1997 by maxing out their credit cards. “We put our money into the actual grapes instead of physical property. We were on the leading edge, but we didn’t know it.”

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Napa Valley is the epicenter of the California wine scene and Cabernet Sauvignon is its star varietal. This is due in part to one Winemaker, Andre Tchelistcheff, who arrived in Napa in 1938 and is considered the most influential post-prohibition winemaker in America. Get to know some other superstar Napa Winemakers who burnish the fame of this region.

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“My wife was the main driver behind it,” says Niels Udsen of Castoro Cellars’ conversion to all organic farming. In 1983, right after Paso Robles became an AVA, Niels and his wife, Bimmer, took a leap of faith when they founded their small winery. Castoro means beaver in Italian and is Niels’ lifelong nickname. “We were the thirteenth winery in Paso Robles,” says Niels. “I never thought there would be over 300 wineries here. We are now the largest grower of organic grapes in Paso Robles. One hundred percent of our vineyards are farmed organically and are SIP certified (Sustainability in Practice, a nationwide sustainability program). We want a healthy environment for our employees, our family, the grapes, and the wines.

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Owning a small winery can be compared to a crazy spring day — brilliant sunshine followed by dark clouds, rain … and then a rainbow! It is a mixed bag, to be sure, but those who love it embrace it fully.
After 30 years visiting thousands of small artisan wineries, we’ve learned all about their highs and lows.

“Ghost wineries” are those built between 1860 and Prohibition (1920), then closed and abandoned. In some cases, the stone buildings stood empty for decades. Fortunately, many have since re-opened.

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“Our Barbera is our best-selling red,” says Prima Materia Founder/Winemaker Pietro Buttitta. “The bright acidity means it works with many foods, while the low tannin makes it enjoyable on the deck or with simple bites. And Barbera is naturally very fruit-forward, meaning a smile on all faces.”

Our members recently enjoyed Pietro’s 2018 Kelsey Bench, Lake County Barbera. When we asked him about crafting this pasta-loving red, he shared his love letter to this varietal.

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Fermentation is the essential process of that magical transformation of grapes to wine. “The complexity and completion of fermentation should be a celebration of the land, a reflection of the vineyard, whether of a site, a style of vine husbandry, or vintage,” says Winemaker Greg LaFollette (also known as “The Grape Whisperer”). See what is going on in that bubbling fermentation tank.

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Throughout the ages, creative winemakers have used many different techniques and additives to bring out the best in their vintages. Some things, like the ancient Greeks’ penchant for adding pepper, pine resin, and sea water to their wines, are best left in the dustbin of history. But savvy small winemakers understand the value of using some of the traditional methods. See why some winemaking techniques will never go out of fashion.

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