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Gold Medal Wine Club
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Santa Barbara, California 93111
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Edward Sellers Vineyards & Wines - Paso Robles

One of the Top Emerging California Rhone Producers, Edward Sellers specializes in progressive, small lot wines from Paso Robles.

The existence of upstart Central Coast winery Edward Sellers Vineyards and Wines is directly traceable to the entrepreneurial spirit and energy of its founder Edward Sellers. As a young student at Arizona State several decades ago, Sellers became enamored with the complexities of French Burgundies. The seed was fertilized that would one day result in the formation of Edward Sellers Vineyards and Wines, this month’s Gold Series Selection.

“Many customers would leave portions of their wines in the bottle,” Sellers, now in his late fifties, explained. “French Burgundies were extremely popular in our French restaurant and the other waiters and I were able to taste them when the customers were finished. I couldn’t believe there was so much difference in complexity and taste from wines that were made in the same basic locale.” After a varied career that included a number of unrelated but highly successful industries and companies, Sellers and his wife Dani (who shared his passion for wine) traveled to the West Coast to visit a college roommate who managed a golf course in Paso Robles. There, the pair was smitten by the old wine bug. They fell in love with Paso Robles itself, and foresaw the giant strides the area was making in the world of California wine.

“We basically said to ourselves, this is where we want to be. The place itself was ideal for growing great vines and the terroir afforded me the chance to do something I had wanted to do for a long time – make a series of Rhône varietals,” he added That was 2003, and the rest is history. Edward Sellers Vineyards and Wines began purchasing grapes from selected growers and began to produce the company’s initial release of wines. The case amount, 2,500, was enthusiastically received by the trade press and consumers and the small winery was on its way to becoming an overnight success.

“It’s been a really wild ride,” Edward Sellers recalled further. “We have just completed our seventh vintage and we’ve already received a number of 90’s from wine guru Robert Parker. We will produce around 5,000 cases this year, but our five-year goal is to double in size. That’s where we will stop because I feel we will still be able to control our quality. Any bigger and we have to hire additional people and start making our wines from a different perspective.” Edward Sellers (as the winery is known locally) opened a new tasting room in the fall of 2010 on the winery grounds located on Highway 46W. It has a marvelous view and is open seven days a week for interested consumers. It is remarkable to note the fact that the winery is almost completely an on-premise operation; meaning the bulk of its sales in just a handful of states and Canada are mostly to restaurants. This makes Edward Sellers a niche winery in the truest sense of the word.

“A long time ago we decided that it was impossible to be everything to everybody,” Edward Sellers continued. “While there are others out here making Rhône wines, I don’t think any are quite like ours. I want to be different and make the best wines possible.” Sellers also considers his label (a compass rose with rays extending from the center, usually found on Old World maps) a little European but slightly upgraded. The compass rose was discovered during the Sellers’ earlier life and had great meaning for the couple. They felt it belonged on the label as a symbol of their dedication to the grapes of the Rhône Valley, one of France’s earliest wine producing regions. Edward Sellers Vineyards and Wines is the complete Rhône varietal package whose star will continue to rise as its new releases continue to impress. It is our pleasure to again feature this important Central Coast winery to our members.

  1. Edward Sellers
    2009 Viognier
    Edward Sellers
    Paso Robles


    Special Selection
    id: 1185
  2. Edward Sellers
    2009 Proprietary White Blend
    Edward Sellers
    Le Passage Estate
    Paso Robles


    Special Selection
    id: 1182
  3. Edward Sellers
    2008 Proprietary Red Blend
    Edward Sellers
    Le Thief
    Paso Robles


    Special Selection
    id: 1181
  4. Edward Sellers
    2007 Proprietary Red Blend
    Edward Sellers
    Paso Robles


    90 - Robert Parker
    id: 1184
  5. Edward Sellers
    2007 Proprietary Red Blend
    Edward Sellers
    Cuvee Des Cinq
    Paso Robles


    89 - Robert Parker
    id: 1183

Jeremy Weintraub

Jeremy Weintraub grew up on Long Island, New York drinking mostly French wine with his family. Before leaving for college, he took a job giving tours at Lenz Winery on Long Island and the experience left a lasting impression. Jeremy went on to work at a think tank in Washington, D.C. and spent time in New York writing articles for a number of magazines, but at the age of 30 he decided to listen to his heart. Jeremy moved to California and earned his Master’s Degree in Viticulture and Enology before taking assistant winemaker positions Tantara Winery and Shadow Canyon Cellar on the Central Coast. He also served as head winemaker at the highly acclaimed Seavey Vineyards in St. Helena. In June of 2011, the Central Coast lured Jeremy back and he has since served as the highly energetic and captivating winemaker for Edward Sellers. His winemaking style totally captures the essence of Edward Sellers and infuses new energy into the winery’s future.

Edward Sellars, winery owner, family man

Edward Sellers originally hailed from upstate New York, where his family raised Morgan horses and was surrounded by neighbors with sheep and cows. He feels that his roots began in the farmland and have continued with his development of Edward Sellers Vineyards and Wines.

‘No matter what anyone tells you,” he began, ‘It’s all in the growing of the grapes. If you are correct and attentive, the soils and climate will work together and give you some wonderful fruit to make into wines. If the grape quality is not great, neither will the wines they produce.” To that end, Sellers has managed to piece together a collection of vineyard properties that he uses for his wines. He then works closely with the vineyard owners to insure that each property is carefully structured to his exacting requirements to produce fruit at an extremely high level.

‘No two varietals are alike and each has to be handled individually. Take the Grenache grape for example. Its individual clusters can be enormous so it is necessary to prune repeatedly to get the quality we desire. During development we watch each varietal closely and determine what is best for it to achieve greatness. It takes a great deal of time and attention, but it’s definitely worth it in the end,” he added. Edward Sellers is most definitely a person who knows what he wants.

He has started and sold a number of businesses (from healthcare to manufacturing, from the Midwest to the Northeast). His philosophy has always been the same, namely ‘to do only one thing, but do it the best it can be done.” His pride extends to a 30-acre parcel of land in the Templeton Gap corridor of the famous Santa Lucia Highlands growing area, where conditions vary greatly and 40-degree swings in daily temperatures are common. His Rhone-style wines include a collection of both varietal wines and blends that show off the wonderful terrior of Paso Robles’ west side.

After serving as his own winemaker for a number of years, Edward Sellers recently hired winemaker Jeremy Weintraub in 2011 to take over the production side of the business. His exceptional experience in both Napa Valley and the Central Coast has honed his talents and Edward Sellers is proud to have attracted a winemaker of Jeremy’s caliber.

Sellers is also a pilot as well as an avid sailor. He estimated that for a number of years he traveled in excess of 120,000 miles each year with his various businesses. Some of that has changed. Sellers and his wife Dani have recently started a family and have been blessed with a son (Ethan) who has changed his outlook radically.

‘The winery is really taking me home,” he finalized. ‘These days, it’s all about enjoying life and the really important things. The winery gives us a chance to experience just about everything.”

About The Region

As of now, most of the fruit that goes into Edward Sellers varietals comes from the Paso Robles AVA, the most agreeable growing environment for Rhône varietals along the Central Coast in the opinion of many experts. The conditions and soils of Paso Robles closely mirror those of southeastern France and the Rhône Valley, home to many of the world’s greatest wines. With the exception of fruit coming from Edward Sellers’ home estate vineyards in the Templeton Gap corridor located to the south and east, (these first estate wines will be released in 2011), the remainder of the winery’s grapes are located on the calcareous-rich hillsides on the west side of Paso Robles. The ten different vineyards there are planted in small blocks to insure the vines have proper conditions to achieve a unique character.

There is also great variety available as nine different Rhône varietals make for some really splendid fruit that is rich in varietal nature and style, so important to the development of quality Rhône varietal wines.

Ed's Bouillabaisse


For the Broth:
2 Tbs. olive oil
1 cup onion, chopped
½ cup celery, chopped
salt & pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 lb. fish bones
water to cover
1 cup white wine

For the Bouillabaisse:
Pinch of saffron
1 cup leeks, julienne cut
3 cups tomatoes, peeled, seeded & chopped
juice & zest of one orange
1 cup fennel, julienne cut
2 Tbs. garlic, chopped
2 Tbs. parsley, finely chopped
salt & pepper
2 lbs. sea bass, cleaned & scaled
1 large lobster
1 pound shrimp, peeled & deveined
½ lb. mussels
½ lb. littleneck clams
salt & pepper

For the Rouille:
1 red pepper, roasted and peeled
2 garlic cloves
1 piece of white bread torn into pieces
1 egg yolk
1 Tbs. Dijon mustard
juice of 1 lemon
salt & pepper
½ cup olive oil
12 slices of crusty French bread


For the Broth: In a large saucepan, heat the olive oil. Add the onions & celery. Season with salt & pepper. Sauté for 3 min. Add the garlic & cook for 1 min. Add the bay leaf, peppercorns, & thyme. Add the fish bones, water & wine. Bring the liquid to a boil & reduce to a simmer. Cook for 30 min. Remove from the heat & strain.

For the Bouillabaisse: Place the stock on the heat & bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, & parsley. Season with salt & pepper. Add the fish & lobsters. Cook for 8 min. Add the shrimp, mussels, & clams. Cook for 6 min., or until the shells have opened. Discard any shells that do not open. Season with salt & pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt & pepper.

To assemble: Remove the seafood from the pan & place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood & serve with the crusty bread.

Lamb Stuffed Peppers


1 Tbs. olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers
2 Tbs. chopped fresh dill
¾ tsp. salt
½ tsp. ground allspice
½ tsp. ground black pepper
1 cup cooked rice
8 oz. ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 Tbs. fresh lemon juice
1 tsp. white sugar


Preheat oven to 375 degrees. Heat oil in large skillet over medium heat. Add onion and cook for 4-5 min. until just soft. Stir in garlic and cook 1-2 min. Slice tops off peppers remove seeds. Stand peppers upright in a 9x12 inch baking dish. In a large bowl, combine sautéed onions, dill, salt, allspice and pepper. Mix in rice and lamb, and fold in feta cheese. Stuff peppers with mixture. Mix tomato sauce with water, lemon juice, and sugar. Pour over peppers, allowing to pool in dish. Cover dish with foil. Bake peppers for 45 min. Uncover and bake 15 min. more, basting with sauce, until a meat thermometer inserted into the center of filling registers 160 degrees. Serve hot