Our tour ended with dinner at Le Chene and while it culminated in an unbelievably delicious meal it was the service that took it over the top. To see the operation, hear about his history and view and taste the results makes for a very special event. Avid artist, developer turned vintner, a real renaissance man - Robert Reyes is riveting in his talk about the ins and outs of winemaking on his sixteen acres. The setting is beautiful, but it’s the tour that makes it extraordinary. Reyes Winery is nestled in a valley area surrounded by mountains, with restored Spanish style buildings. She explained the winery’s history and the wine types so well, it was truly a comfortable welcoming experience. She knew her wines, yet never pushed anything too hard, taking the time to listen and steer towards good choices. Our wine steward, Joyce, was a sweetheart. Our tour started at Antelope Winery – small and quaint, reminiscent of a country store, but that quickly changed. The ride was smooth, but how can it not be in a really nicely equipped Suburban? Our guide, Juillet Wellons, was every bit the consummate hostess - knowledgeable, smart, friendly, warm and very professional. Sommelier, Judge for San Francisco International Wine Competition Thank you to all for making life the best! The day’s memories are what keeps us dreaming better. We even enjoyed a rare Italian Varietal bottle from Juan and while driving home, we had a rare feeling. We finished the bottle with him and while we were there, a nice lady in the bar also tasted two of the Pinot Noirs, blind, so we could help her to learn about them. The wine showed no watery rim and had a brown tone and edges. He even had a price tag from the time when he got it – $42.70. His friend smiled and showed me a bottle 1970 Chateau Mouton Rothschild. The wine was a clear message for me and I said: “Pure old world Bordeaux…great level of finesse and structure with over 20 years of age.” Then, suddenly, the gentleman from the bar gave me a red wine and asked what I thought of it, because Juan told him I know more about wine than he and anyone there. He liked a Pinot Noir from the four best and even though it was not my number one, with his tongue it was magic. Juan’s cuisine is vitalized classic European and his tongue is legendary, both for food and wine. We had a bite to eat and I started to think about the day. We tasted wine and while thinking about each taste, a regular customer came to the bar, who is a friend of Juan. The wine list still carries an in-depth and very impressive selection. They still use white tablecloths, unlike most of the chain restaurants.
Near Valencia, the restaurant also features local wines made by its fearless leader, Juan. Driving into Le Chene is like to visit a church of class.