Tessier Winery

About

Tessier Winery Is The Result Of A Passion For The Art And Science Of Winemaking.

Location Description

Located in the heart of Alameda, California.

Features

  • Hand-crafted, Small lots of Pinot Noir, Grenache and Viognier.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

Winemaker

Kristie Tacey, winemaker and founder of Tessier Winery, started out in the research science field studying protein pathways at the University of Michigan Medical Center. She migrated to the San Francisco Bay Area to pursue a career in biotechnology. In 2000, she worked on the Human Genome Project and later focused on central nervous system diseases. She was published several times in her field. It was around this time that she was introduced to the world of wine and winemaking. Discovering what she saw as the perfect blend of science and artistry, Kristie knew she’d found her true calling, and jumped into the field with both feet.

After working for a while at an award-winning East Bay winery as Operations Manager and Assistant Winemaker, Kristie started Tessier Winery in 2009, where she now focuses on small-batch, artisan Pinot Noir, Grenache and Viognier. As of May 2013, Kristie is now a Certified Specialist of Wine (CSW).

History

Walking down B Street in Hayward, you would never expect to find an intimate food and wine pairing taking place in a beautifully renovated Victorian, turned event space—but that’s just what’s was going on at Casa Milano on a serene May evening. Chef Julie McKillop and winemaker Kristie Tacey paired up to put on an intimate wine and food pairing. Glasses of Grenache, Viognier, and Pinot Noir were passed around with expertly paired dishes.

This was not your standard winemaker dinner. Gone were the long, intimidating tables with rigid courses and forced conversation. Instead, small plates were passed around intimate standing spaces. Allowing for one-on-one conversations to take place between winemaker, guest, and chef. Chef Julie organized this event with the hope that guests would walk away with new friends and with a new connection to one of the Bay Area’s up and coming urban winemaker’s Kristie Tacey.

While guest sipped on Tessier’s 2013 El Dorado Grenache—a ruby red vixen with blueberry and candied orange peel on the nose—and sampled artisan cheeses from the Tomales Bay, Kristie explained how she fell in love with the artistry and science of winemaking, stepped away from her career as a microbiologist working on the Human Genome Project, and dove headfirst into an exciting career in wine.

The evening continued and Kristie proudly shared her 2013 Morelli Lane Vineyard, Russian River Valley Pinot Noir paired with a warm and savory pancetta, leek, and goat cheese tart. The pinot, with hints of cocoa, vanilla, and the subtleties of the forest floor shined bright when paired with the savory, thyme seasoned goat cheese and leek covered pancetta.

Next up, a 2014 Catie’s Corner Vineyard, Russian River Valley Viognier with hints of fleshy peach, honeysuckle, and fresh white roses. Guest filled their glasses and filled their forks with the third course of the night—Moroccan chicken tagine. The crisp Viognier cut through the subtle sweetness and ginger spice of the chicken refreshing the palate for the next bite.

Kristie and Tessier celebrated their inaugural vintage in 2009. For Kristie, Tessier was a chance to explore her winemaking abilities and pair them with unique fruit from distinctive growing regions and talented grape growers. With that her 200 case pet project has since turned into a growing brand with a bright future.

The night wound down with the last offering, a 2012 Santa Cruz Mountains Pinot Noir and bourbon-braised pork belly and sweet potato custard. The new french oak components of the pinot were elevated by the subtle sweetness and baking spice of the Louisiana cane syrup gastrique. A perfect combination to wind down the evening.

As desserts were passed around, including a to-die-for coconut crust fruit tart. Guests said their goodbyes to Kristie and Chef Julie. All in all, the intimate setting proved to be a success. Winemaker, Chef, and wine enthusiast shared in the elegance of pairing great wine with wonderfully crafted food.

The Team

Jason Wilinski: Tessier Brand Manager (and Kristie’s husband)

With a degree in Business Information Systems from Eastern Michigan University, Jason spends his days as a software architect for AT&T. At night, he is the man behind the scenes at Tessier, making sure everything looks just right. His expertise ranges from designing the official t-shirts, buttons, and fliers, to making sure Tessier events have that spot-on playlist of music. Without this man, there would be no Tessier Winery. He collaborates on business planning and, most importantly… makes sure Kristie eats dinner during the long hours of harvest!

Farley Walker, Wine Writer Extraordinaire

In January of 2006, Farley moved to California to put her M.A. in creative writing to use in the wine industry. After a stint at Thomas Fogarty Winery, she managed the tasting room at Rosenblum Cellars, where her weekly themed tasting notes kept club members and customers entertained and her monthly wine seminars kept them informed. During that time, she met Kristie at Lost Canyon, and they became good friends. Farley now works at CALICO, a nonprofit that helps abused children and their families. But she is glad to stay connected to the wine business by helping Tessier with writing and marketing, especially since she adores Pinot!

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Address

Alameda, California 94501
United States

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