By Heather Litman

(800)932-9463 WebSite www.weibel.com

The holiday season is truly a wonderful time of the year. As we gather together with family and friends and share the festivities of the season we can embrace old traditions that are woven intimately into our fabric of life. One of these traditions is known simple as the toast and this article is about a maker of the libation that is most commonly associated with the toast. Champagne!

One of the largest producers of private label champagnes in the nation can be found in Lodi, California. Let me introduce you to Weibel Champagnes. Weibel’s forte‘ is Private label production of champagnes and wines. Casinos, hotels, restaurants, and the country club sector are their primary customer base. Producing over 200,000 cases of champagne per year along with a couple of controlled brands they own as well, Weibel being one and James Arthur Field the other. Currently their operation produces five varietals: Merlot, White Zinfandel, Chardonnay, Cabernet and Green Hungarian.

The Weibel’s arrived from Switzerland. Great Grandfather Emile Weibel came over in 1938 to the U.S. with his wife and son Fred Weibel Sr. and settled in Oregon. After a short stint the Weibel’s moved to San Francisco in 1940-41.

Emile, who produced cordials in Switzerland, imported his skills and ambition and began to make champagnes in the basement of a local hotel. Emile, being the proverbial entrepreneur would take his champagnes and sell them to local restaurants and hotels in the city. Later, in 1946 the Weibel’s purchased the old Leland Standford stables and 100 acres in the Mission San Jose area. They planted Chardonnay and Pinot grapes. The winery featured a tasting room for those who wished to taste and purchase their wines and champagnes.

In 1997, do to the growing housing population of the area the Weibel’s decided to leave the area. Searching for a winery, which could meet their specific needs. This need was met when they found the old “Guild Winery” located in Lodi. The winery was large enough to accommodate all of their growing needs making for a perfect fit.

Today, the winery has four generations of Weibels who manage and care for their families’ heritage and enjoyment of winemaking. Fred Weibel Jr. and his daughter Elise Weibel can be found at the winery each day. Fred’s son, Justin recently graduated from UC Davis is a winemaker for a winery in Southern California. Soon he will be making champagnes and wines for the family winery in the same fashion has his great grandfather.

When I asked V.P. Doug Richards why Champagnes? He replied, “It’s a niche market and that is what the family business was founded on.” Because of the family history of producing a good quality product at competitive prices this has afforded them the honor of being the largest producer of custom label Champagnes in California and one of the largest in the nation.
I asked George Panigiris, the Director of Sales has the customer base changed over the years? George replied, “Yes, when the winery began in Mission San Jose the wines were Chardonnay, Pinot, Claret, Burgundy and Chablis. Many varietals were grown on the 100 acres; however even then, some wines came from other wineries found in Livermore and as far south as Monterey.” Today they purchase wines and grapes from selected growers from these and other areas.

My next question for George was where could a consumer such as I purchase a Weibel or James Arthur Field wine or champagne? He happily informed me that the products could be found in a variety of selective retail stores such as Safeway, Albertson’s, Longs, and specialty wine shops. Also, you can call the winery direct or log on to the web site to find a location near you. If you’re in the Lodi area you can stop by the winery, they don’t have a tasting room but they would love to meet you and assist you with your needs.

If you make your way to the winery you will encounter a family of staff members who have been a part of the Weibel success for many years. Their knowledge is extensive, from selecting the perfect varietals which meet there production needs to producing a quality product that fills the niche in the marketplace making celebrating life a part of everyday life.

When asked how has the process of making champagne changed? Doug answered; the process hasn’t changed much. We no longer use the Methonde Champenoise method and elected to use the Charmont method. I asked Doug to explain this process.

They produce 1,000 to 2,000 gallons at a time. The wine or juice is held in a large vessel, and then the dosage‘ is added. A dosage‘ is a yeast and sugar mixture, which begins the fermentation process. This process last for 30 to 45 days. It is filtered then chilled, then filtered again. The bottling comes next, dosage‘ is added again. When the time is right it’s disgorged. This is often done by freezing the neck of the bottle and removing any sediment. They top off the bottle with champagne and place the cork, wire and foil.

Weibel has two cuvee’s, for those of you who want sweeter champagne you can have almond, raspberry and even pineapple soon. Perfect for those Sunday brunches. For those who prefer the taste of traditional champagne there is the Grand Cuvee.

So take advantage of this find in our own backyard, if it’s for your business, a special occasion such as a wedding, anniversary party, holiday gathering or just part of your life’s pleasure, remember this exciting winery and lift a glass and cheer!