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Domaine Chandon

Domaine Chandon Description

The stunning architecture, lovely four-star restaurant and friendly and convivial staff complement the impressive, beautiful setting of Chandon. The arched entryway to Domaine Chandon is found alongside the entrance to the Napa Valley Veterans’ Home. Once on the property, take the walkway past the lush landscaping and the small spring-fed pond to the Visitor Center entrance. Inside you will be greeted by a staff member who will direct you to your destination, be it the restaurant, the gift shop, the wine-tasting salon, the outside terrace or the departure area for their four-times-per-day tours. In the evenings there is a “bubble hour,” with discounted tasting, and in the Etoile there is lounge music on weekends.

In 1973, French Champagne house Moët-Hennessy sought prime growing locations in Napa Valley that would support their commitment to producing the finest American Methode Champenoise sparkling wines. They found it in Yountville near Mt. Veeder, a cool growing region suitable for the sparkling wine grapes of Chardonnay, Pinot Noir, and Meunier. For this new venture, which became Domaine Chandon, they planted vineyards and designed a winery that blends architecturally and ecologically into the hillside and its surroundings. Their first sparkling wine was released in 1976, and in 1977 the Visitor Center opened its doors, marking the first French-owned sparkling-wine venture in the United States.

The tasting room is up the stairs past the 25-seat media room; stop in for a moment and enjoy the video of the winemaking operations. Continue up the stairs to the tasting room and restaurant. Sparkling wine, a few still varietal wines and appetizers such as smoked salmon, artisan cheeses, duck pâté, or marinated olives are available in the restaurant, as well as full meals. There is modern art throughout the property to experience, and you may take your wine outdoors onto the terrace to enjoy nature’s own art. Behind the visitor center is a demonstration vineyard, as well as raised gardens growing vegetables for use in the restaurant.