Zachys Cellar School: Production 101

What really happens after the grapes hit the cellar? In this class, we’ll walk through the winemaking process step by step—from sorting to crushing, fermentation to barrel aging. You’ll see how a few key decisions in the cellar can make the difference between a crisp, mineral-driven white and a bold, velvety red. Think of it as a behind-the-scenes pass to the choices and techniques that define a winemaker’s signature.

Classes will be hosted by Davis Steller. Davis has worked with wine from nearly every perspective — in the vineyard, the cellar, and the dining room. He’s farmed at iconic Sonoma estates like Mayacamas, Oakville Ranch, and Laurel Glen; made wine at Diamond Creek and Aubert in Napa as well as in Umbria; and spent years as a sommelier on the floor at acclaimed restaurants including Blue Hill and Single Thread’s sister restaurant, Little Saint. With this breadth of experience, Davis brings a rare, full-circle view of the wine world — connecting what’s in the glass back to the land, the cellar, and the people who make it.