Zachys Cellar School: Bordeaux 101

Left Bank? Right Bank? Cab? Merlot? Let’s make sense of it all. Bordeaux is both legendary and a little intimidating, but this class strips it down to what matters: the land, the blends, and why Bordeaux has been the blueprint for fine wine around the world. We’ll taste through the classics and talk about how style shifts from Pauillac to Pomerol, with plenty of practical tips for navigating the region without needing a classified growth cheat sheet in your back pocket.

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.

Know what’s Happening Next — before everyone else does.

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