Looking for a big taste of French wine country a little closer to home? Then you’ve got to check out the over-the-top Louis XII-inspired Chateau Galatea, which sits on over 46 acres just outside St. Helena and is asking $13.2 million for a one-of-a-kind mixture of royalty and mythology in the Napa Valley countryside. “Galatea” was the
NYS Entity Status
NYS Filing Date
OCTOBER 09, 2013
NYS DOS ID#
NYS Entity Type
DOMESTIC BUSINESS CORPORATION
2013 - CHATEAU WINES LTD.
Around the Web
- St. Helena chateau on over 46 acres takes elegant decadence to the next level
By Emily Landes - Wednesday Jun 28, 2017
- Constellation buys brands from Washington vintner for $120 million
By Esther Mobley - Monday Oct 17, 2016
Beverage giant Constellation Brands has agreed to purchase several wine brands from Charles Smith, the Washington state wine entrepreneur, for $120 million.Syrah, Eve Chardonnay and Chateau Smith Cabernet Sauvignon.Smith will retain K Vintners, Wines of Substance, ViNO, Casa Smith, SIXTO, B. Leighton and Charles & Charles — a total annual production of about 350,000 cases.For a fixed term, he’ll continue to advise Constellation on the wines’ production.Constellation says retail sales of the $12 white wine grew 45 percent last year.The transaction is the latest in a string of high-profile acquisitions by Constellation, which appears to be bullish on the premium-price sector of wines.
- Restaurant Review: Without Calling Itself a Wine Bar, Cervo’s Acts Like One
By PETE WELLS - Tuesday Sep 26, 2017
A new restaurant on the Lower East Side pours Spanish and Portuguese drinks that leave the familiar behind. And it keeps the food simple.
- Orange is the new white? Unique amber wine creates buzz
By MICHAEL HILL, Associated Press - Friday Oct 20, 2017
BURDETT, N.Y. (AP) — The sloping vineyards of New York's Finger Lakes region known for producing golden-hued rieslings and chardonnays also are offering a splash of orange wine.The color comes not from citrus fruit, but by fermenting white wine grapes with their skins on before pressing — a practice that mirrors the way red wines are made. Lighter than reds and earthier than whites, orange wines have created a buzz in trendier quarters. And winemakers reviving the ancient practice like how the "skin-fermented" wines introduce more complex flavors to the bottle."Pretty outgoing characteristics. Very spicy, peppery.
- Food & Wine Magazine Will Leave New York for Alabama
By STEPHANIE STROM - Friday Jun 23, 2017
The move reflects a changing business in which traditional food magazines, and a Manhattan address, are less important.
- The Dogpatch winery that is making synthetic wine
By Esther Mobley - Thursday May 4, 2017
[...] according to the government, it isn’t a winery. The startup, housed in a Dogpatch warehouse, produces synthetic wine: a petri-dish cocktail of ethanol, water, sugar and various chemical compounds, made not in a vineyard but in a lab. “We could make a Cab here that smells like a Moscato d’Asti,” says Alec Lee, a co-founder of Ava, as he takes me through the lab. The lab is divided into two rooms: one for data collection, one for data execution. In the first, samples of “real” wine are put through machines that perform gas and liquid chromatography and mass spectrometry to isolate and identify their chemical makeup. At $2.7 million, the lead investor in Ava’s seed round was Horizons Ventures, a Hong Kong venture firm that is also a major funder of Impossible Foods, of plant-based burger fame, and Modern Meadow, which biofabricates leather. Both Impossible Foods and Modern Meadow are proposing solutions to a fairly obvious issue: the ethics of how we use animals. [...] displayed behind a glass case, was Mike Grgich’s famous 1973 Chateau Montelena Chardonnay, winner of the Judgment of Paris. [...] they’re tackling Moscato. Synthetic wine would seem at odds with the belief systems of many sommeliers, and ironically, Decolongon had worked at a natural wine bar before joining Ava. “Going into this project I was scared of revealing it to my wine friends,” says Decolongon, who holds a sommelier certification and a level 4 diploma from the Wine and Spirits Education Trust. Lee talks about creating the ultimate delicious flavor profile — what he calls “digitally optimizing wines.” Is this Moscato, saccharine and untoned, what Americans want to drink? “There’s a snobbery in wine that doesn’t correspond with people’s actual taste,” he says. Ava can use an estimated 10 to 100 times less water than a traditional winery would, for starters, but the larger environmental issue is climate change. [...] Ava makes the case for replicating wines — re-creating and sharing specific, famous bottles like the 1973 Montelena. The goal will never be to make counterfeit wines — not pretending to be the ‘Mona Lisa,’ but printing ‘Mona Lisa’ posters. Eventually, Lee and Chua want to create synthetic versions of other luxury food products that, like wine, are resource-intensive, geographically limited and expensive. With just one wine expert on staff, I wonder if Ava can’t understand that the whole reason why people like me like wine in the first place is because it conveys a sense of place in a nuanced and mysterious way — we love it because we can’t fully understand it.