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Maboroshi Wine & Vineyards Simon Levi Cellars • Cuttings Wharf • Maboroshi • Pour La Vie |
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So in 1991, when they packed up and left for Bourgogne, France during the Gulf War, their family & friends called the scheme a "maboroshi" of a dream, a frivolous hallucination, but to Tom & Rebecca it was the beginning of an extraordinary adventure. Ten years later, after chasing this vision, it became a reality for the Kisaichis. In retrospect, this is why they named the wine "Maboroshi". It is their passion for wine that has driven them this far. This drive comes from the desire to make small lots of great wine that they can enjoy as well as share with new friends all over the world. Tom's initiation to old-world winemaking under the instruction of Charles Rousseau, proprietor of Gevrey-Chambertin's Domaine Armand Rousseau laid the foundation for the Kisaichi's eventual move to California. While studying winemaking & microbiology: Tom worked from the bottom up starting as cellar worker at Stonestreet Winery and eventually becoming an enologist at Michel-Schlumberger Winery in Healdsburg, California. Rebecca's true interests developed and led her to the study of viticulture and winemaking. Through good friends & acquaintances and perhaps a lot of luck, she's worn many hats while working and consulting with some of the top winemakers, grape growers and viticulturists of both Napa & Sonoma counties. Although their focus is on Bordeaux style Napa Valley Reds, they have recently obtained a hillside Pinot Noir vineyard in the Sonoma Coast/ Russian River Valley area, which should take them back to their initial burgundian winemaking style. We highlight their current releases for your enjoyment:
Maboroshi Merlot Tasting Notes
SL Cellars • 9380 Sonoma Hwy. Kenwood, CA 95452 • phone: 707-833-5070 • e-mail: info@slcellars.com
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Before
becoming Simon Levi and Cuttings Wharf winemaker, Rebecca and her
husband began their own winemaking adventure over 14 years ago.
The Kisaichi’s made up their minds one day to give up a comfortable
lifestyle and leave Japan
in
order to try their hand at making wine. Their approach was anything
but conventional.