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St. Supéry Vineyards

Our Vineyards

Our estate vineyards, Rutherford Estate and Dollarhide Estate, provide every drop that goes into St. Supéry wines. To be labeled “estate,” a wine must be produced entirely from grapes owned by the winery and made and bottled on the winery property. This high level of control, from grape to glass, ensures the world-class wine quality for which St. Supéry is known.

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Our People

During CEO, Emma Swain’s and Vice President of Winemaking and Vineyards, Michael Scholz’s tenure with St. Supéry, the winery has undergone a transformation in quality with extensive investments in the vineyard, winery and technology. The quality of the wines has never been better, which is reflected through highly acclaimed accolades including Robert Parker, Jr.’s comments praising the winery for “dramatically raising the quality level of their offerings.”

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Wine bottles and glasses on table

Our Wines

St. Supéry Estate’s wines are 100% estate from grape to bottle. We have complete control over how our grapes are grown and how our wine is made from crush through bottling. We strive to keep our land pristine and our wines at the highest quality and are proud to have both our land and winery certified Napa Green.

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Chronicles - Under the Oak Tree

Chronicles

Environmental stewardship is incredibly important to us at St. Supéry, and we strive each day to “walk the walk” in our vineyards, in the cellar and even in our business offices. That’s why we were so excited to be named last month as a California Green Medal winner!

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Timeline

1920

Robert-Elie Skalli begins making wine in Algeria.

1961

Robert-Elie’s son, Francis Skalli, develops the family estate, Terra Vecchia on Corsica, and a wine import company.

1970s

Robert Skalli, son of Francis, travels to Napa Valley, at the same time building a winery in Sète, France. Robert, his uncle Albert, and cousins Robert Touboul and Claude Skalli, dream of creating prestigious wine in California’s Napa Valley.

1980s

In 1982, Robert Skalli purchases Dollarhide, a 1,500-acre cattle ranch in the northeast mountains of Napa Valley. Today, Dollarhide is home to nearly 500 acres of St. Supéry’s estate grown vineyards. Shortly after, the Skalli Family purchases 56 acres in Rutherford, where the winery stands today.

1989

St. Supéry Estate Vineyards and Winery opens its doors on Highway 29.

1990s

Michel Rolland joins St. Supéry as a consultant to elevate the Bordeaux red varietals.

2008

St. Supéry Estate Vineyards and Winery is certified Napa Green Land.

2009

Emma Swain joins St. Supéry as CEO and Michael Scholz returns as vice president of winemaking and vineyards.

2009 - 2013

Substantial investments in wine quality are made including hand and optical sorting, small lot open-top tank fermenters, new cap management tools including punch down technology, custom toasted French oak barrels and improved infrastructure.

2012

St. Supéry Estate Vineyards and Winery is certified as a Napa Green Winery. It also introduces optical grape sorting to enhance wine quality.

2015

The Skalli Family sells St. Supéry Estate Vineyards and Winery to CHANEL, Inc. offering them a unique opportunity to own a significant Napa Valley vineyard, expanding their wine portfolio which includes Château Canon, Château Rauzan-Ségla and Château Berliquet.

2017

St. Supéry opens a Tasting Salon in Beverly Hills on Rodeo Drive.

Today

We continue to produce high-quality, estate wines without compromise. Through our commitment to sustainable winery and farming operations, we are protecting our land and environment for future generations.


Innovation

Vice President of Winemaking and Vineyards, Michael Scholz oversees winemaking, in tandem with Winemaker Brooke Shenk. Their mission is to produce exceptional, luxury-class wines with impeccable balance and depth, from 100% estate grapes. Their ever-evolving quest to lift wine quality and complexity includes a number of practices:

  • Hand-sorting and optical-sorting of grapes when they arrive at winery, to ensure only pristine fruit advanced to the fermentation stage.
  • Due to the diverse terroir across our 500-plus acres in production, the winemaking team often ferments blocks separately, to retain their individual characteristics.
  • Small-batch, open-top fermentations for red wines to increase complexity and ensure fine tannins.
  • Punchdown devices keep juice and skins in contact with each other during fermentation, without the use of more extractive pumps.
  • Racks that allow barrels to be rolled several times a day, as necessary, dto gently integrate the contents.
  • Use of a traditional basket press for selected lots that require kid-gloves handling.
  • Oak barrels of various sizes, toasted to St. Supéry specifications.

Recipes from the Estate

With over an acre of culinary gardens and 1200 heirloom fruit trees, our Estate Chef, has a bounty of produce to create delicious and thoughtfully paired recipes to complement the St. Supéry Estate wines. It is with great pleasure that we share our Chef’s favorite recipes for every season, course and wine with you. Bon Appétit.

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