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D.R. Stephens Estate

D.R. Stephens Estate Born and raised in Medford Oregon as the daughter of an avid wine collector and enthusiastic home winemaker, Celia Welch Masyczek had an early introduction to both wine appreciation and the basics of winemaking. Realizing that professional winemaking would combine her early fascination with flavors and aromas, her strengths in science and her love of the rural lifestyle, she decided to attend University of California at Davis and study Enology, or the study of winemaking. She earned her B.S. degree in Fermentation Science in 1982. After graduation, Celia extended her education by traveling throughout the winegrowing regions of the Northwest, the East Coast, and New Zealand, and by working in Australia's Barossa Valley. Upon returning to Napa Valley, she spent several years assisting in wine production on Mt. Veeder and in the Carneros. She joined Silverado Vineyards in 1987 to design, implement and supervise a quality control program. In 1991 she became the assistant winemaker at Robert Pepi winery and in 1992 began consulting for Staglin Family Vineyard, a small, ultra-premium Cabernet Sauvignon producer. She resigned from Robert Pepi in 1995 to pursue her consulting career, and has acted as an independent winemaking consultant since that time. Celia currently consults for a limited selection of ultra-premium Napa Valley clients, primarily with their own estate vineyards, and produces Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Petite Sirah, Sangiovese, and Chardonnay. Vineyard sources include Mt. Veeder, Atlas Peak, Howell Mountain and Carneros, in addition to valley floor locations from St. Helena to Napa. Celia has been honored with The Rising Star Award, from the So. Cal. Chapter of Women for Winesense, and has been admitted to the Winemaker¹s Hall of Fame by the national chapter of the same organization. She is a professional member of the ASEV, and a past co-chair of the Napa Valley Wine Technical Group.


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3520 Silverado Trail N., Saint Helena, CA, US, 94574 Email:
Phone: 707-963-2908 Web:
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Intensely perfumy, this wine displays an exotic blend of blackberry/cassis, cedar, cocoa, clove, and plum. The palate impression is rich and round, with surprisingly soft tannins gracing the finish. Sweet fruit juice and vanilla flavors linger at the finish. Crafted as a wine to cellar for 5-8 years, the wine nonetheless demonstrates early approachability. This wine was produced from 100% Cabernet Sauvignon grapes, entirely grown on the D.R. Stephens Estate in Napa Valley. It contains a blend of four different clones of Cabernet Sauvignon. The wine was aged in 100% French oak, 80% new, for 22 months.
Classically and unmistakably Rutherford in origin, this Cabernet abounds with dark cherry and raspberry tones, complexed by cocoa, anise, and a touch of wild mint. The palate entry impression is one of sweet summer berries, but quickly complexes as tones of vanilla, oak, and baking spices gain intensity. Like the Moose Valley Cabernet, the structure is soft and supple, with sweet juicy tones lingering on the finish. This wine was crafted completely from the Grace clone Cabernet Sauvignon of the Walther River Block Vineyard, located on the eastern bench lands of the Rutherford viticultural area. This one-acre vineyard was selectively picked in mid-October, 2000. The wine was aged in 100% French oak, 75% new, for a total of 22 months. A total of 450 cases were produced.
Sweet, gentle aromas of fresh apricots, wildflowers, clover honey, toasty oak and vanilla. The palate is soft at entry, very rich and full, with bright apricot and fresh orange juice flavors which melt into a warm, buttery/creamy finish. Cinnamon and nutmeg tones balance the toasty oak character. This Chardonnay was hand-harvested from a vineyard at the very edge of San Pablo Bay, in the coldest part of Carneros. It is entirely made from the Dijon 76 clone of Chardonnay. The fruit was whole-cluster pressed and fermented in 100% French Oak, of which 75% was new. The wine was kept sur-lie for 10 months, with battonage (lees stirring) for the first 6 months. All of the wine has undergone complete malolactic fermentation.
Deep, ripe and intense, the aromas on this Cabernet Sauvignon are of baked sweet plums, dark chocolate-coated raspberries, and (of course) the signature of the D. R. Stephens Cabernets, the note of blueberry pie. These fruit impressions are interwoven with subtle hints of mocha, vanilla and warm nutmeg. The palate impression is immediately broad, rich and full, with forward warm cherry, plum and cassis flavors. Soft tannins surround the sweet, fruit-forward flavors, which linger through the finish. This 100% Cabernet Sauvignon, entirely produced from the Stephens Estate in St. Helena was harvested in early October 2002, then aged in 100% new French Oak barrels for 22 months.
  Chardonnay HUDSON VINEYARD - Carneros
Our first Chardonnay crafted entirely from Hudson Vineyard chardonnay shows Carneros' cool-climate character at its finest. With the trademark fresh orange-blossom and tropical fruit notes dominating the aromas, and a selection of Burgundy's finest barrel makers supporting the fruit with the nuances of toasty vanilla and oak, this wine is a bright, gregarious, full-bodied rendition of the variety. 100% new barrel-fermented and left on the yeast lees for 10 months, the body of this wine is rich and round, fully ripe and intensely flavored. I think it is drinking beautifully now, but don't rush through your allocation, it will gain complexity with a bit of bottle age. This wine was aged for 10 months in 100% thin-stave French oak from a selection of premier tonnelleries of which 75% was new.


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