Zachys Cellar School: Burgundy 101

The holy land of terroir—and maybe the trickiest wine region to master. Burgundy can be a maze of villages, vineyards, and producers, but in this class we’ll break it down to the essentials: Chardonnay and Pinot Noir, limestone and clay, Côte de Nuits vs. Côte de Beaune. Expect to leave with a clear framework for understanding Burgundy’s hierarchy, while also tasting why a tiny vineyard can command such big reverence.

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.

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