Nestled in the heart of Carneros, Etude Winery
is a must-visit destination for wine lovers.

A Legacy of Excellence

Founded in 1982, Etude Winery has been dedicated to crafting world-class Pinot Noir that reflects the delicate nuances of its terroir. Etude believes that great wine is grown, not made — a philosophy that drives its meticulous vineyard practices. Their Grace Benoist Ranch estate is home to a remarkable diversity of grape clones, each selected to produce wines with complexity and depth. Guests at Etude have the opportunity to taste Pinot Noir from multiple growing regions, from Carneros to Oregon, and the profound impact the terroir has on this elegant varietal.

The winery’s commitment to quality extends beyond its vineyards. The winemaking team, led by renowned winemaker Jon Priest, employs traditional techniques combined with modern innovation to craft wines that are expressive, balanced, and age-worthy. Small-lot fermentation, gentle handling, and careful barrel aging all contribute to wines that truly reflect the characteristics of their origin.

Sustainability at the Core

Beyond its exceptional wines, Etude Winery is a leader in sustainability. With a commitment to preserving the biodiversity of Carneros, two-thirds of Grace Benoist Ranch remains untouched, allowing wetlands and woodlands to thrive. Regenerative farming techniques — such as composting, cover cropping, and low- and no-till farming — foster a healthy ecosystem, reducing the need for chemical interventions and promoting soil vitality.

Etude also takes an innovative approach to energy and water conservation. Since 2024, the winery has been powered by 100% renewable electricity, with an on-site solar array supplying nearly all of its energy needs. Efficient water use is a priority, with precision irrigation in the vineyards and the use of locally recycled water at the winery. Their dedication to environmental stewardship earned them the prestigious 2023 California Green Medal Leader Award, a testament to their ongoing efforts in sustainability.

Experience Etude

A visit to Etude is more than just a tasting — it’s an immersion into the artistry of winemaking. Guests can tour the picturesque vineyards, learn about the winery’s sustainability initiatives, and savor expertly crafted Pinot Noir in an inviting, scenic setting. The knowledgeable staff is eager to share their passion, whether discussing clonal diversity, sustainable farming, or guiding guests through a tasting flight that captures the essence of Etude’s commitment to excellence.

Etude offers a range of tasting experiences, from intimate seated tastings to in-depth explorations of Pinot Noir’s diverse expressions. Guests can compare different vineyard sites and vintages, gaining a deeper appreciation for the impact of terroir and winemaking techniques. Special winery events and exclusive club member tastings provide even more opportunities to engage with the Etude legacy.
For those who appreciate fine wine and responsible stewardship of the land, Etude Winery offers an unforgettable experience. Book a tasting today and discover why Etude is one of Napa Valley’s premier Pinot Noir producers.

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Vichyssoise with Truffle Crème Fraîche

This potato leek soup is a simple dish with complex flavors that pairs perfectly
Etude Grace Benoist Ranch Chardonnay. With only neutral oak contact,
this Chardonnay is bright and crisp bursting with Meyer lemon and citrus blossom.

You’ll Need:
• Cheesecloth
• String
• Large pot
• Blender (or immersion blender)

For the Vichyssoise
• 1 yellow onion, thinly sliced    
• 2 large leeks, white and green, thinly sliced
• 3 garlic cloves, thinly sliced    
• 3 thyme sprigs
• 3 tablespoons butter
• 1 cup water
• 3 Yukon Gold potatoes, peeled and quartered
• 3 quarts chicken stock
• ½ cup heavy cream
• 1 cup toasted hazelnuts, roughly chopped

1.  Tie thyme sprigs inside cheesecloth sachet.
2. In a large pot over medium heat, sweat onion, leeks, garlic, and thyme sachet in butter and water for 20 minutes. (Vegetables and butter should not brown).
3. Add potatoes, chicken stock, and cream. Lower heat to medium-low and cook for 45 minutes to 1 hour.
4. Cool soup enough to handle safely.
5. Remove sachet.
6. Purèe in a blender or with an immersion blender until silky smooth.

For the Truffle Crème Fraiche
• 1 cup crème fraîche
• 1 tablespoon truffle oil
• 1 teaspoon lemon juice
Stir together crème fraiche, truffle oil, and lemon juice.
Salt to taste

To serve, ladle soup into bowls, garnish with
Truffle Crème Fraiche, and toasted hazel nuts.

• • •

Rogelio Garcia
Born in Mexico and raised in Northern California with deep connections to local farmers, Rogelio Garcia’s cooking showcases culinary techniques and locally sourced ingredients. Garcia began working in Northern California kitchens at the age of 15, when he landed a job as a dishwasher in Napa while still in high school.  
Garcia’s culinary career includes positions at two-Michelin starred Cyrus in Healdsburg, where he worked under Chef Douglas Keane, and as Chef de Partie at French Laundry. As Executive Chef at Angele; and then at The Commissary, he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer. Garcia earned a Michelin star at Spruce for 2018 and 2019. He is currently Chef at Michelin-starred Luce in San Francisco’s Intercontinental Hotel. Rogelio is a Bravo's Top Chef Season 15 alum and has been a featured chef at two dinners at the famed James Beard Foundation House.