Welcome to Q Journal.

EACH YEAR, in anticipation of our Quintessa release, we collect stories and capture moments that tell the journey of our wine from soil to glass. We invite you to explore stories from the 2017 vintage below

Welcoming the 2017 Quintessa, a Rare and Eloquent Vintage

As a living expression of the estate, each vintage of Quintessa is an opportunity to listen to the unique voice of this property that is shaped by our soils, vines, and humane element...

Quinta Essentia: Five Elements, One Estate

Discover the inspiration behind all that we do: our spiritual place, our fifth element, our “Quinta Essentia.

The Language of the Land

Understanding the estates geology provide Rodrigo and Rebekah the foundation to hear the voice of each vineyard block and, ultimately, the holistic voice of the estate.

The Art of the Blend

When people think of winemaking as both science and art, the blending process is truly the artistic side, as the final Quintessa blend is more about the expression of the estate than the varieties themselves.

Welcoming the 2016 Quintessa, a Profound Vintage

The last several years have brought us a string of exceptional vintages in the Napa Valley, and the 2016 Quintessa is a profound one. We look forward to sharing the vintage with you, and raising a glass to all that the future holds.

Meet Rodrigo Soto

The Huneeus family is pleased to announce Rodrigo Soto as Quintessa’s General Manager. Born and raised in Chile, in many ways Rodrigo has been preparing for this role nearly all his life...

Rolling Out the Barrel

Materials aside, barrel fermentation demands a tremendous amount of exertion and attention. Quintessa believes in the complicated, labor-intensive method of replacing each barrel head and sealing in the must, then laying the barrel on its side on a rack and rolling it regularly to fully introduce the oak to the must while it ferments. 

“The 2015 is the first vintage in which we used barrel fermentation for a significant amount of the wine,” says Rebekah Wineburg, noting that about 20 percent of the blend for the latest release fermented completely in the 225-liter vessels. “Integrating the oak barrels in this way allows the development of these very beautiful flavors of chocolate-covered raspberries and dark cherry.”

A Landmark Accomplishment

Larry Bean

While crafting the 2015 Quintessa, Rebekah Wineburg,the estate’s winemaker, instantly perceived the opulence, texture and length of an exceptional vintage, one that would delight immediately and through the years and decades to come. When she recently opened a bottle and poured herself a glass of the wine, it only confirmed what she presumed—that this latest release is destined to become coveted by collectors...

The 2015 Quintessa is now available to purchase online. To order, click here or call 707.286.2745.

A Legacy in the Making

Rebekah Wineburg

Winemaker Rebekah Wineburg leads us through a retrospective tasting of the last 20 vintages of Quintessa, an experience that reveals the evolution of the wines in the cellar—and the evolution of a great Napa Valley estate...

A Wine of Harmony

Michalene Busico

The 2014 vintage heralds Quintessa’s 20th-anniversary
release.

The Last Detail

Michalen Busico

Every wine lover knows that terrible moment when the joy of opening a great bottle is jolted into the despair of discovering it has been ruined by a tainted cork. The culprit—a chemical compound known as TCA, short for 2,4,6-Trichloranisole—remains one of the wine world’s mysteries. But this much is known: TCA occurs at some point during the cork manufacturing process, and its symptoms include wine that smells like a wet dog and tastes like cardboard, and fills wine drinkers with despair proportional to their anticipation. ...

From Beaker to Barrel

Meet Rebekah Wineburg, a chemist who couldn't resist the lure of the vineyard, and Quintessa's winemaker.

A Vineyard in Full Voice and a Wine of Perfect Harmony.

Michalene Busico

It was a warm, dry spring in Napa Valley, and budbreak came early. Only one bout of heat in late June 2013 interrupted the mild weather, but it was over by Independence Day. Winemaker Charles Thomas knew he was witnessing the start of an ideal growing season—incredibly, one that might even surpass the near-perfect conditions of 2012. The grapes, still weeks away from harvest, were brimming with intense character and the flavors of dark fruit, cherry, and plum. “It just kept building; you almost didn’t want to say it out loud—you don’t want to jinx it!” Thomas recalls. “But everything was lining up, and everything kept lining up.”  ...

Perfect Timing

Karen MacNeil

Author of “The Wine Bible”

When is a vintage ready?

The question of when to drink a great wine is one of the central conundrums facing any wine lover. Drinking a wine when its most complex, interesting flavors are being fully expressed is clearly preferable to drinking a wine that’s so young it hasn’t really “become itself” yet. On the other hand, many of us fear that if we wait too long, the wine might collapse in old age. ...