Page Wine Cellars
Napa Valley AVA
Proprietary Red is the wine that started it all
Bryan Page, a southern California native, first found his calling to the wine industry while studying at the California Culinary Academy in San Francisco. His proximity to California’s expansive wine country matched with his culinary studies of pairing food and wine created a sense of inspiration and excitement he just couldn’t ignore.
After his studies, Bryan progressed from culinary school student to server to chef to sommelier, and finally, to winemaker, gaining valuable knowledge and experience in each position along the way. While serving at several Napa Valley restaurants and performing sommelier duties, Bryan also took jobs at Haven Wine Cellars and Truchard Vineyards, where he worked as their respective assistant winemaker. He also found himself cooking at nearby Domaine Carneros Winery for several influential wine personalities including Jayson Pahlmeyer, Christian Mouiex, Claude Taittinger, and the Baroness de Rothschild, just to name a few. Working several jobs was the norm for Bryan Page, saving every penny with the goal of one day making wine under his own label.
In 1997, Bryan decided the time had come to start his own winery and he established Page Cellars with the help of his family. The first release was a Proprietary Red blend, inspired by the great Bordeaux wines of St. Emilion. Bryan continues to focus on Bordeaux style varietals and blends that express Napa Valley’s unique character. All of the Page Cellars wines are produced in Bryan’s warehouse garage-style winery in downtown Napa Valley in extremely limited quantities. Here, he concentrates on the wine, not the surroundings, and enjoys the cult-like following Page Cellars has rightfully earned.