St. Louis native and notable wine professional Michael Kennedy has launched a kind of winery his Napa Valley neighbors have never seen before. This pioneer project, Component Wine Company, will be offering a rare experience and glimpse into the world of winemaking, specifically through the varietals that make up some of the area’s most iconic wines.
Kennedy’s wine career began locally in 2009 in the tasting room of Chandler Hill Vineyards in Missouri’s Augusta wine country, where he quickly moved into the role of Director of Wine. During his tenure in this position, he not only received his Certified Sommelier pin but also gained invaluable experience in the process of winemaking, both in Missouri as well as through collaborations with winemakers and wineries in California, Oregon, and Washington. In 2012, Kennedy relocated to Washington DC, accepting a coveted sommelier role for the Ritz-Carlton. Within two years, he became the head sommelier at their Grand Cayman property in the Cayman Islands, overseeing the luxury beverage program for six restaurants, including Blue by Eric Ripert, celebrity chef and owner of the famed La Bernardin in New York City. While managing this acclaimed ten million dollar inventory of over 3000 unique wine selections, Kennedy forged relationships with avid collectors and winemakers from all over the globe.
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It was on an exclusive visit to one of Napa Valley’s “cult” wineries in 2013 that the idea for Component was born. Kennedy was offered a taste of Petit Verdot directly from the tank where it was fermenting. This grape is almost always used as a blending fruit, produced for the sole purpose of combining it with other varietals such as Cabernet Sauvignon and Merlot to create Bordeaux-inspired Meritage blends. It is next to impossible to find a bottle of 100% Petit Verdot, so an opportunity to taste it on its own was rare, unusual, and most importantly for Kennedy, insightful. His trained palate was able to single out the distinctive aroma and thick velvety texture that he knew, from his studies, specifically came from this grape, but that he had never been able to taste as a sole element. In the year following that visit, Kennedy continued to relive that unique tasting, wondering how he could bring that experience to others.
Winemakers of blended wines crush, ferment, and age each grape variety separately before beginning the process of merging to find a perfect ratio for the desired body, structure, and taste of their final product, just as a chef chooses, cooks, and creates to perfection each ingredient and element of his dish so they work harmoniously together. Kennedy realized that he could take a cue from the process of deconstruction and use those parts to help wine devotees broaden their understanding of why we enjoy those finished blends.
“Blending wine is an art — something wine professionals, enthusiasts, and collectors recognize and appreciate,” says Kennedy. “By giving an insider look into what the wines are before the blending process, we believe we can deliver an experience that is both educational and pleasurable. The chance to taste what is essentially a barrel sample wine in the comfort of your own home is relatively unheard of and an opportunity that, before now, money could not buy.”
He knew in order for this concept to truly be one-of-a-kind he would have to use only the best of the best to showcase his vision. Armed with an unparalleled idea, Kennedy tenaciously sought out the most elite wine producers of Napa Valley to convince them to sell him their unblended wines. It worked. While he cannot reveal who he is purchasing from, Kennedy assures his customers that these wineries are in the “top five” of the region, responsible for creating some of the most exemplary wines in the world. His producers are the types of wineries with waiting lists spanning years, whose bottles are sold at auctions with the highest of price tags and the most revered of reputations.
How it works is this – the winemakers continue to do as they always do, creating the most expressive versions of each variety, but before blending, they sell a very limited number of barrels of one or more of the wines to Component. Once received, Component transfers the single varietals into their own French oak barrels at The Wine Foundry, Kennedy’s custom crush facility, for another few months of aging before bottling for additional integration prior to release.
Kennedy adds, “Much like a barrel sample, our wines will be both raw and elegant, but our finished product is still polished enough for general enjoyment. It is through this juxtaposition that we are offering a wine tasting and understanding like no other winery before us.”
Component’s first release of 400 cases includes a 2013 Petit Verdot along with a Cabernet Sauvignon, a Cabernet Franc, and a Petit Verdot of the 2014 vintage. These wines are aimed at passionate wine drinkers, collectors, and those looking to further expand both their palates and their intellectual understanding of wine (aka wine geeks). While the winery is advocating that these wines will be “ready to drink” upon arrival, Kennedy also supports cellar aging, through which he eagerly anticipates even further discussion and knowledge, noting that “wine is like life – enjoyable at any age, but the value and pleasure you receive changes as it grows and evolves.”
Another paramount step Component is taking for their wines will be, along with TCA treated corks (a treatment process designed to avert cork tainted bottles), each bottle will have what is called a proof tag (right), a silver tag with a serial number and unique bubble pattern to ensure authenticity and prevent counterfeit. Very few wineries take this protective and preservative measure, something they find essential in their commitment and loyalty to their clients.
Due to the exclusive nature and elite heritage, bottles will range in price from $100 to $150 each. Availability will be based on a mailing list for a direct-to-consumer purchase, with only a handful of allocations reaching some top restaurants, including Chef Ripert’s establishments and RN74 in San Francisco. The Component list is rapidly growing and includes clients spanning the country and the globe, including an already strong support here in St. Louis.
To learn more about Component Wine Company, or to sign up for their mailing list, visit www.componentwine.com.
Angela Ortmann (@STLWinegirl) is an experienced food, drink, and hospitality professional, as well as a writer, consultant, social media junkie, and all around “Cork Dork with a Fork.”
