Farm. Eat. Drink
Melissa and Glenn grew up in rural East Texas. Glenn worked with his family farming and ranching. Melissa was raised in a large family where time spent at the table was everyone participating, everyone contributing to make the meal.
They met in 1974 while attending college. Often a date for them was Melissa preparing dinner with only a hibachi grill and toaster oven at her dorm. Glenn would bring a bottle of wine.
After twenty years in the business world, with kids in college, they decided to explore their love of food and wine. Visitors to Sonoma County since 1985, they loved the vineyards and wines, but also the dairies, beef cattle, cheesemakers, bakers and all other types of farming. For them, Sonoma County was food and wine paradise. In 2001 they bought a farmhouse and 9 acre old vine zinfandel vineyard and started a new life in the Russian River Valley.
Glenn returned to farming. He studied viticulture and winemaking at Santa Rosa College and University of California at Davis, interned with a vineyard management company, and worked in the cellar at Preston Winery in Dry Creek. Soon he was farming vineyards for his neighbors, for Paul Hobbs, Pahlmeyer, and Lynmar. He began growing grapes for Far Niente, William Selyem, Faila, and other great vintners.
He began working with Denis Malbec, the former winemaker at Château Latour, on a mountain project in far north Sonoma County. Gonzague and Clare Lurton, the renowned Bordeaux family of Château Durfort Vivens, Château Ferrière, and Haut-Bages Libéral engaged him to help start their Sonoma County winery and vineyards. The next step was some time spent at the University of Bordeaux.
While Glenn was pursuing his farming and winemaking endeavors, Melissa reshaped the farmhouse and gardens and continued her education in the culinary world. She collected seeds from friends in Provence and Gascony and the property soon blossomed with over thirty fruit trees, and numerous heirloom vegetables and culinary herbs.
Cooking schools in Provence, tours of France, some time at the Culinary Institute of America and even a cooking school in Italy honed her skills and knowledge. A seat at Melissa’s table became coveted by local chefs, winemakers, and lovers of great food. Friends of the winery often enjoyed a summer evening under the arbor with her food and Glenn’s wines.
Melissa is now an inductee into the San Francisco chapter of Les Dames d ‘Escoffier, along with such culinary notables as Patricia Wells, Alice Waters, and Georgeanne Brennan. She is also featured in Wine Country Women of Sonoma County.
The Sanglier Wines are inspired by Melissa’s food. Glenn now focuses exclusively on his wines. Every vineyard Glenn selects, every farming activity undertaken, every winemaking decision he makes is taken in the context of how will this make his wine a joy to drink at Melissa’s table.
Over the years, Glenn has sustainably farmed more than 30 premier vineyards in Sonoma County. He understands exceptional vineyard sites and focused farming techniques are the building blocks for all great wines. Spending the season among the vines is the foundational knowledge vineyardneeded to make the difficult decisions. Some examples include decisions about when to pick, fermentation temperatures, oxygen levels in the must, and tannin extraction. All these efforts promote the most fragrant aromatics, the richest texture, the deepest flavors, and the freshest and most long-lasting finish.
Our dedication to farming provides us with grapes of exceptional balance. We achieve this balance because we adjust the canopy for optimum sunlight and shading, organically improve the soils to provide the needed nutrition for the right amount of vigor, and limit or eliminate irrigation to stimulate lignification, tannin ripening, and flavor while limiting sugar accumulation. No, balance is not achieved easily. And at our winery, it is not achieved through the use of additives or chemicals. Our wines are clean, fresh, and pure. The product of hand craft and the product of hard work.
But our winemaking is also about creating wines that are a joy with food. We feel they’re truly at their best when part of a wonderful meal with family, with small bites on the back porch with friends in the early evening of a summer day, or a late night snack with the one you love.
Chelsea is a graduate of TCU and resides in Healdsburg California with her husband Austin Hawley and their two children. Although the kids and family life are now her main focus she still manages the Hogs & Frogs Wine Club and helps with the winery’s harvest party, release parties, Winter Wineland and Wine and Food Affair.
Dustin resides in Fort Worth and teaches and coaches at Trimble Tech High School. He leads select students on global travels during their school breaks and always pursues and enjoys the local customs, foods, and drink. Sanglier does several wine and charity events in North Texas and Dustin helps lead those efforts.
Zachary first met Glenn while working with Sanglier’s Texas distributor. He has interned with Glenn in the cellar and also worked in the wine industry in New York. His wine knowledge is exceptional and he brings a great enthusiam for Sanglier’s wines to our friends and customers in Texas.
Scott has worked with Glenn and Melissa for several years and knows the wines intimately. He manages our tasting room, wine club and works with local restaurants. Everyone knows Scott and he is the consumate host for your private tasting.
Our winery is proud to be supported by Vinebase, a Public Benefit Corporation.See how a purchase from Sanglier Cellars is helping Vinebase build a bright future for independent producers.