Behrens & Hitchcock Dr. Crane Cuvee Beckstoffer Vineyards 2001
However, the roots of Behrens & Hitchcock are found in Folie Douce, the award-winning restaurant Lisa Drinkward and Les Behrens launched in 1991 in Arcata, California. While Lisa was developing an incredible, French-inspired menu, Les was busy cultivating a superb wine list and cellar which eventually received the Wine Spectator's Award of Excellence. In the course of creating the wine list, Les met many winemakers and received encouragement from several to begin making his own wine. The idea, which seemed almost nonsensical at first, quickly began to take root in Les' mind.
As customers of Les' frequent wine tastings at Folie Douce, Joe Bob and Lily Hitchcock learned of Les' winemaking idea and that Les was trying to raise the startup capital. Almost immediately, the wheels began to turn in Joe Bob's mind. If Les was really crazy enough to make wine, Joe Bob thought he just might be crazy enough to join in the venture. Joe Bob's background in business management - both in the corporate world and more recently as a business consultant and tax preparer - was the perfect complement to Les' winemaking. Joe Bob became General Manager of the winery and, together with Lily, handled the finance and administrative side of the business while also jumping into much of the "dirty work" of making wine under Les' winemaking direction.
The inaugural 1993 crush produced 175 cases and was indeed a labor of love. The two families quickly developed into a team dedicated to the common goal of making small batches of high quality red wine. Over the next three years, the winery expanded to 750 cases per year and took over a new building at Les and Lisa's home as well as a lot of Joe Bob and Lily's house which was used for case goods storage.
In August of 1997, they decided it was time to give up their day jobs and move the winery from Arcata to the Napa Valley. They rented a winery east of Napa where the winery grew even larger to 3,500 cases, but something was still missing. What they really wanted was a winery of their own. After looking at every winery, shack and vacant acreage available in the Napa Valley, they finally found their home on top of Spring Mountain. Les designed the winery, and together with his son, Sean, and lots of helping hands, built the winery in possibly record time as the 1999 harvest was only a few months away. The 1999 crush took place in an incomplete facility with only a generator for electricity. There have been significant additions, including two caves, as production expanded, but this always-under-construction winery, with their crazy dog and beautiful views, continues to be the beloved home of their passion for making small batches of handcrafted wines.
St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine grapes.
St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.
These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.
Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.