Continuity and stability are bedrock values for Cakebread Cellars and our wines. Bruce Cakebread, formerly winemaker and now president of Cakebread Cellars, is the guardian of the commitment to quality his parents made at the dawn of Cakebread Cellars. This ethos is also evident in the long-term tenures of winemaker Julianne Laks, who has been with Cakebread Cellars 26 years, and cellarmaster Brian Lee, a 25-year veteran of the winery.
Julianne and Brian, along with Director of Viticulture, Toby Halkovich, have played key roles in enhancing wine quality at Cakebread Cellars through the adoption and implementation of innovative winegrowing strategies and technologies. Over the years, these have included night-harvesting to ensure the grapes arrive at the winery in pristine condition; whole-cluster pressing of white grapes to enhance juice and wine freshness and varietal intensity; and aging Cakebread Cellars Chardonnay in barrel on its spent yeast lees – a traditional French practice known as sur lie which produces a very rich, creamy style of Chardonnay. Julianne and Brian have become experts at matching the right barrels with particular lots of wine to ensure a seamless blend of oak and fruit character.
Additionally, choosing just the right equipment is also important. In recent years, Cakebread Cellars has acquired a new, state-of-the-art destemmer, berry sorter and juice chemistry analyzer, and is investigating new techniques for generating and conserving energy. (Cakebread Cellars is a green-certified winery, and its vineyards are green-certified and either farmed organically or sustainably.)