Coquerel Family Wine Estates introduces Dallas Top Sommeliers and Wine Buyers to two new wines at York Street Restaurant Luncheon
On April 16, Top Dallas Sommeliers and wine buyers joined Dr. Clay and Brenda Cockerell and Pioneer Wine Company at the exclusive York Street Restaurant to sample a line up of wines from the recently launched Coquerel Family Wine Estates.
Guests enjoyed an amazing lunch prepared by renown York Street Chef Sharon Hage, which paired perfectly with the 2007 Coquerel Le Petit Sauvignon Blanc, Calistoga, Napa Valley and 2007 Coquerel Terroir Sauvignon Blanc, Calistoga, Napa Valley.
Coquerel wines can be found at The Palm, Del Frisco's, III Forks, Shensei, Fedora, Oceanaire, York Street, Scardello Cheese Shop, Dali Wine Bar, Cru Wine Bar, Sigels and Pogos.
The Wines
Coquerel Family Wine Estates now produces two Bordeaux blanc style Sauvignon Blancs under the Coquerel name: Terroir Coquerel and Le Petit Coquerel. Although both wines are harvested from the same vineyard, they are two completely different expressions of the grape.
Terroir Coquerel ($37, 420 cases) is the more nuanced of the two wines, aged for eight months in French oak, during which the lees were stirred throughout the aging process, something that is both time consuming and costly. The care that goes into this lush wine results in a Sauvignon Blanc with a rich mouth-feel and long, complex finish.
Le Petit Coquerel ($22.50, 335 cases), meanwhile, is a crisper Sauvignon Blanc, with citrus and spice notes and is aged solely in stainless steel. Both wines have a limited distribution, in California, Texas, Oklahoma and Colorado. Additionally, the wines are also sold directly through the winery.
COQUEREL FAMILY WINE ESTATES
The story of Coquerel Family Wine Estates and Coquerel wines begins in Bordeaux and continues in Napa. Six years ago, owners Dr. Clay and Brenda Cockerell traveled to Bordeaux for an anniversary trip and, upon trying various top Bordeaux blanc wines, wondered why that style of wine was not being produced in the United States. Although Clay had been an avid collector of fine wine for many years, it was this trip that sparked their desire to begin making their own wines in Napa Valley’s Calistoga region—the perfect soil and climate to grow and make a superb Sauvignon Blanc that reflects the great tradition and style of Bordeaux.
History
Wine has always been a passion for Clay, a prominent dermatologist and dermatopathologist based in Dallas, Texas. Collecting was just the tip of the iceberg. He has visited the Napa Valley numerous times with Brenda, passed the first level of the Court of Master Sommeliers examination, and has travelled around the world and attended wine seminars led by luminaries including Clive Coates, MW. Although Clay had the initial passion for collecting, it was Brenda’s suggestion that the couple decided to pursue a shared dream of making their own wine.
The Cockerells first ventured into winemaking by purchasing fruit in 2004 and 2005, making only very small amounts of wine to share with friends and family. The wines were such a hit that they decided to buy four acres of vines planted to Sauvignon Blanc. The first property they purchased, as luck would have it, was planted on St. George rootstock with old Sauvignon Blanc vines that dated back before World War II. The old vines thrive in this dry-farmed land, which has deep soil that provides the perfect terroir for growing superior Sauvignon Blanc. An opportunity to purchase an additional 17 acres contiguous to the original site came available. 13 of the 17 acres are planted to a wide range of varieties.
In order to make their wines truly authentic in style and in taste, the Cockerells brought in Bordeaux-born winemaker Christine Barbe, Ph.D. who was introduced to the couple by famed wine historian Nina Wemyss. Christine earned a doctorate in Enology and Viticulture from the Bordeaux Institute of Enology and wrote her thesis on none other than Sauvignon Blanc. She and the Cockerells formed a fast relationship and deep understanding of the type of wine they wanted to produce. Barbe brought a sense of dedication and passion to the vineyard, pouring her heart into bringing the old vines back to life to produce the finest wines.
The Cockerells rounded out their team with experienced vineyard manager John Truchard who comes from a long legacy of winemakers and continues that tradition with his own John Anthony Wines. He worked closely with Barbe to rejuvenate the vineyard’s old vines with care and respect and is still an integral part of the winemaking process.
Clay and Brenda decided to name their wines “Coquerel,” a French spelling of their last name, a nod to their love and passion for things French.
The Wines
Coquerel Family Wine Estate now produces two Bordeaux blanc style Sauvignon Blancs under the Coquerel name: Terroir Coquerel and Le Petit Coquerel.
Although both wines are harvested from the same vineyard, they are two completely different expressions of the grape.
Terroir Coquerel ($37, 420 cases) is the more nuanced of the two wines, aged for eight months in French oak, during which the lees were stirred throughout the aging process, something that is both time consuming and costly. The care that goes into this lush wine results in a Sauvignon Blanc with a rich mouth-feel and long, complex finish.
Le Petit Coquerel ($22.50, 335 cases), meanwhile, is a crisper Sauvignon Blanc, with citrus and spice notes and is aged solely in stainless steel. Both wines have a limited distribution, in California, Texas, Oklahoma and Colorado. Additionally, the wines are also sold directly through the winery.
Coquerel Family Estate Today
Although they’re still based in Texas with their two children, the Cockerells make numerous trips to Calistoga throughout the year, working closely with Barbe and Truchard. They enjoy blending their wines and overseeing the harvest and bottling process. In addition to their Sauvignon Blancs, the Cockerells plan to release a Coquerel Petite Syrah in early 2010, as well as a late harvest Sauvignon Blanc.
Clay is a member of several prominent wine associations, including the Confrerie des Chevaliers du Tastevin and the Commanderie du Bordeaux. Clay and Brenda continue to learn and share their passion for wine among their friends and family—and are grateful that they have had the opportunity to do something they love.
On April 16, Top Dallas Sommeliers and wine buyers joined Dr. Clay and Brenda Cockerell and Pioneer Wine Company at the exclusive York Street Restaurant to sample a line up of wines from the recently launched Coquerel Family Wine Estates.
Guests enjoyed an amazing lunch prepared by renown York Street Chef Sharon Hage, which paired perfectly with the 2007 Coquerel Le Petit Sauvignon Blanc, Calistoga, Napa Valley and 2007 Coquerel Terroir Sauvignon Blanc, Calistoga, Napa Valley.
Coquerel wines can be found at The Palm, Del Frisco's, III Forks, Shensei, Fedora, Oceanaire, York Street, Scardello Cheese Shop, Dali Wine Bar, Cru Wine Bar, Sigels and Pogos.
The Wines
Coquerel Family Wine Estates now produces two Bordeaux blanc style Sauvignon Blancs under the Coquerel name: Terroir Coquerel and Le Petit Coquerel. Although both wines are harvested from the same vineyard, they are two completely different expressions of the grape.
Terroir Coquerel ($37, 420 cases) is the more nuanced of the two wines, aged for eight months in French oak, during which the lees were stirred throughout the aging process, something that is both time consuming and costly. The care that goes into this lush wine results in a Sauvignon Blanc with a rich mouth-feel and long, complex finish.
Le Petit Coquerel ($22.50, 335 cases), meanwhile, is a crisper Sauvignon Blanc, with citrus and spice notes and is aged solely in stainless steel. Both wines have a limited distribution, in California, Texas, Oklahoma and Colorado. Additionally, the wines are also sold directly through the winery.
COQUEREL FAMILY WINE ESTATES
The story of Coquerel Family Wine Estates and Coquerel wines begins in Bordeaux and continues in Napa. Six years ago, owners Dr. Clay and Brenda Cockerell traveled to Bordeaux for an anniversary trip and, upon trying various top Bordeaux blanc wines, wondered why that style of wine was not being produced in the United States. Although Clay had been an avid collector of fine wine for many years, it was this trip that sparked their desire to begin making their own wines in Napa Valley’s Calistoga region—the perfect soil and climate to grow and make a superb Sauvignon Blanc that reflects the great tradition and style of Bordeaux.
History
Wine has always been a passion for Clay, a prominent dermatologist and dermatopathologist based in Dallas, Texas. Collecting was just the tip of the iceberg. He has visited the Napa Valley numerous times with Brenda, passed the first level of the Court of Master Sommeliers examination, and has travelled around the world and attended wine seminars led by luminaries including Clive Coates, MW. Although Clay had the initial passion for collecting, it was Brenda’s suggestion that the couple decided to pursue a shared dream of making their own wine.
The Cockerells first ventured into winemaking by purchasing fruit in 2004 and 2005, making only very small amounts of wine to share with friends and family. The wines were such a hit that they decided to buy four acres of vines planted to Sauvignon Blanc. The first property they purchased, as luck would have it, was planted on St. George rootstock with old Sauvignon Blanc vines that dated back before World War II. The old vines thrive in this dry-farmed land, which has deep soil that provides the perfect terroir for growing superior Sauvignon Blanc. An opportunity to purchase an additional 17 acres contiguous to the original site came available. 13 of the 17 acres are planted to a wide range of varieties.
In order to make their wines truly authentic in style and in taste, the Cockerells brought in Bordeaux-born winemaker Christine Barbe, Ph.D. who was introduced to the couple by famed wine historian Nina Wemyss. Christine earned a doctorate in Enology and Viticulture from the Bordeaux Institute of Enology and wrote her thesis on none other than Sauvignon Blanc. She and the Cockerells formed a fast relationship and deep understanding of the type of wine they wanted to produce. Barbe brought a sense of dedication and passion to the vineyard, pouring her heart into bringing the old vines back to life to produce the finest wines.
The Cockerells rounded out their team with experienced vineyard manager John Truchard who comes from a long legacy of winemakers and continues that tradition with his own John Anthony Wines. He worked closely with Barbe to rejuvenate the vineyard’s old vines with care and respect and is still an integral part of the winemaking process.
Clay and Brenda decided to name their wines “Coquerel,” a French spelling of their last name, a nod to their love and passion for things French.
The Wines
Coquerel Family Wine Estate now produces two Bordeaux blanc style Sauvignon Blancs under the Coquerel name: Terroir Coquerel and Le Petit Coquerel.
Although both wines are harvested from the same vineyard, they are two completely different expressions of the grape.
Terroir Coquerel ($37, 420 cases) is the more nuanced of the two wines, aged for eight months in French oak, during which the lees were stirred throughout the aging process, something that is both time consuming and costly. The care that goes into this lush wine results in a Sauvignon Blanc with a rich mouth-feel and long, complex finish.
Le Petit Coquerel ($22.50, 335 cases), meanwhile, is a crisper Sauvignon Blanc, with citrus and spice notes and is aged solely in stainless steel. Both wines have a limited distribution, in California, Texas, Oklahoma and Colorado. Additionally, the wines are also sold directly through the winery.
Coquerel Family Estate Today
Although they’re still based in Texas with their two children, the Cockerells make numerous trips to Calistoga throughout the year, working closely with Barbe and Truchard. They enjoy blending their wines and overseeing the harvest and bottling process. In addition to their Sauvignon Blancs, the Cockerells plan to release a Coquerel Petite Syrah in early 2010, as well as a late harvest Sauvignon Blanc.
Clay is a member of several prominent wine associations, including the Confrerie des Chevaliers du Tastevin and the Commanderie du Bordeaux. Clay and Brenda continue to learn and share their passion for wine among their friends and family—and are grateful that they have had the opportunity to do something they love.
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