Zachys Cellar School: Viticulture 101

Viticulture 101 is all about getting back to the vineyard—because wine doesn’t start in the cellar, it starts in the dirt. In this class we’ll dig into the building blocks: soils that shape flavor, climates that test a vine’s limits, and the wild, year-round life cycle that keeps grapes on track for harvest. Along the way, you’ll see how vineyard choices—like pruning, canopy management, or just waiting for the perfect picking moment—can mean the difference between a lean, racy white and a plush, powerful red. Think of it as the crash course that connects what’s in your glass to the land it comes from, with a few “aha!” moments guaranteed.

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.