Chris grew up running through vineyards—his father, Henri, founded White Rock in 1971—but it wasn’t until he began brewing beer in college that Chris became interested in fermentation. He now works closely with his brother, Michael, who manages the estate’s 36 acres of vines—all five Bordeaux varieties plus Chardonnay—and with his father, who’s still intimately involved with day-to-day operations. Chris believes the white volcanic tufa of his soil makes for a unique expression of Cabernet Sauvignon, and he looks back to his family’s roots in France as a guide for his winemaking philosophy. “One of the most important things I learned in France is the concept of balance in wine; making wines that are complex, intense but also refreshing, he says. That is something we often lose sight of in California.”
Young Guns of Napa: Christopher Vandendriessche
Holiday Gifts for Wine Lovers, Minus the Eye Rolls
December 01, 2023
Voskevaz Winery: A Tapestry of Armenian Viticulture
November 28, 2023
Le Nouveau Est Arrivé – from Michigan
November 17, 2023
Artem Parseghyan of Trinity Canyon Vineyards: The...
November 12, 2023
The Perfect Wine for Thanksgiving? A Bottle With History
November 03, 2023
Heterogeneous Kremstal with Martin Nigl Jr.
April 02, 2021
Summiting Mount Etna - The Revitalization of a...
March 20, 2021
Family, Farming and Fermentation: Interview With Sarah...
March 16, 2021
Made in Terrassenmosel: Sarah Löwenstein of Weingut...
March 13, 2021
OTBN in Lockdown: Divorce Wines, Miami Dust and a Perfect...
March 12, 2021