Williams Selyem winemaker Jeff Mangahas is back on California Wine Country with Steve Jaxon and Dan Berger. Jeff has been on CWC as recently as last February on this episode, and previously here in 2021 and before that, on this episode from 2018. Wine Country Radio GM Melissa Galliani has brought a bottle of Dry Creek Chenin Blanc. Dry Creek is a sponsor of the KRSH Backyard Concert Series and their Chenin Blanc is a popular favorite. “Really refreshing,” says Jeff. Williams Selyem has a rich history as one of the original Russian River Valley producers. Their first commercial release was in 1981. They have been making interesting, small-production wines in Russian River Valley and other nearby regions. Williams Selyem: Russian River Valley Pioneers Williams Selyem worked with the growers in Russian River Valley, such as the Rocchioli and Martinelli vineyards. They produce 52 different wines, in small lots. The are not easy to get so the way to buy them is through the website. Click the logo to visit Davis Bynum Wines. Jeff Mangahas joined Williams Selyem in 2011 and took over winemaking and viticulture in 2014. This year is his 24th vintage. They taste the 2022 Estate Chardonnay. They are also well-known for Pinot Noir and Zin. This Chardonnay is unique because it has 20 different Chardonnay clones all planted together in the field. It presents all the different flavors that are present in the different clones and it makes for a complex wine. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. Jeff’s history as a winemaker started with his interest in science and biology. He majored in molecular and cellular biology at University of Washington. He was interested in research science and worked in cancer research. Wine was a hobby. He moved back east to Princeton University to work in the molecular biology department there. The change to wine as a profession was a romantic idea that he made happen by going to UC Davis for a Masters in Enology. Dan Berger would keep this wine for no more than 2 or 3 years to get it in the glass before the fruit flavors fade. Jeff tells about how they still use foot treading to press some grapes because there is no better method to get the results that he wants.

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