Fine Wine Source Wine

December 2018

Chronic Cellars:

Founders of Chronic Cellars, Jake and Josh Beckett got their hands in the dirt at a very young age; as sons of Paso’s pioneer vintner Doug Beckett. The boys grew up working in vineyards of Peachy Canyon Winery and learned all about winemaking from their father. “We grew up on it — it was grape juice to us,” said Jake. But it was time to break out on their own and the brothers launched Chronic Cellars in 2007 with a small 56-case production of petite sirah. Why petite sirah? “My father gave us some to help us out,” noted Jake, in charge of sales and marketing. Josh handles winemaking duties. From that humble start the production has now grown to 30,000 cases annually. Growing up in a Paso Robles wine family meant chores came in the form of washing barrels, punching down fermenting grapes and working the bottling line. Naturally, the Beckett brothers were destined to make juice. Chronic Cellars is all about using the best, or as the brothers refer to them ‘chronic’, grapes to make seriously good wine for people who don’t take themselves too seriously. Growing up a local has its perks, like knowing all the best grape growers in Paso Robles. They’ve partnered with these neighbors and friends to build an epic network, allowing Josh to select the grapes he wants for all his custom blends. In 2014, Chronic Cellars was purchased by Winery Exchange, a Novato based company, but even with the new ownership, Josh will remain the winemaker, Jake will be in charge of marketing and brand development, and Dawn Beckett is responsible for all the fun in the Chronic Cellars Paso Robles Tasting Room.


Made from Pinot Noir and Chardonnay sourced from vineyards along the North Coast of California, this award winning sparkler is vinified using the Charmat Method. This method was developed and patented in 1895 by Italian Federico Martinotti and further developed by Eugene Charmat in 1907. The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine is bottled. The duration of fermentation affects the quality; longer fermentation preserves the wine’s aromas better and gives finer and more durable bubbles.


Pinot Noir & Chardonnay



Tasting Notes:

Bask in the aroma of fresh pears, cut apples, hints of fresh baked bread, light spices, and decorative floral notes. Sip and get a little bubbly with the different citrus flavors along with apples and pears.

Food Pairings:

Pairs well with Gouda or Brie Cheeses, Christmas appetizers, Sweet & Sour Pork, or enjoy it with dessert alongside apple pie, pumpkin pie, or your favorite holiday dessert dish.

Jim Lutfy’s Thoughts:

Light and lively with a good POP! Great with salty Holiday Snacks, salty cheeses, and Charcuterie.

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