Colgin Cellars - Press - Colgin Cellars Names Allison Tauziet Winemaker

Colgin Cellars Names Allison Tauziet Winemaker

« Back

Friday, February 16, 2007


(February 16, St. Helena, Calif.)-Colgin Cellars, producer of some of Napa Valley's most critically-acclaimed wines, has promoted Allison Tauziet to the position of full time Winemaker.

Tauziet joined Colgin Cellars as Assistant Winemaker and Estate Manager in early 2005, working closely with Colgin's expert team including Mark Aubert, Vineyard Manager David Abreu and Bordeaux Consultant Alain Raynaud who works exclusively with Colgin in Napa Valley. Colgin Cellars recently ended its contract with consultant Mark Aubert. "Mark has been with us since 1999 and helped make some fantastic wines for Colgin over the years," says Ann Colgin. "Allison Tauziet is an extremely talented winemaker possessing an incredible attention for detail, and we've promoted her to maintain our focus in making distinct wines from the IX Estate, Tychson Hill Vineyard, Herb Lamb Vineyard, and the Madrona Ranch Vineyard (for 'Cariad')," she adds.

Allison Tauziet graduated from U.C. Davis with a degree in Fermentation Science and French. She started her winemaking career at Domaine Chandon and then spent five years at Far Niente Winery, where she was continuously inspired by the high level of expectations of the late Gil Nickel. "I jumped at the opportunity to join Colgin Cellars two years ago because of Ann's commitment to perfection at every level of wine production. Colgin has amazing vineyards and makes no compromises," she says. Tauziet lives in Napa with her husband, Xavier, a native of Bordeaux.

Colgin Cellars currently produces five wines: Tychson Hill Vineyard Cabernet Sauvignon, Herb Lamb Vineyard Cabernet Sauvignon, Cariad Napa Valley Red Wine, IX Estate Napa Valley Red Wine and IX Estate Syrah, available only by mailing list and on select restaurant lists.

Colgin's state-of-the-art winery, located at the IX Estate in the Pritchard Hill area of St. Helena, was completed in 2002. The design emphasizes gentle handling of the fruit from an extensive sorting system to gravity-fed fermentation tanks.