Schramsberg and Davies Vineyards’ camp programs are the ultimate experiences for sparkling and still wine lovers! Come to one of our camp programs in the Spring or Fall to see, feel and taste the sparkling and still wine cycles – beginning in the vineyards and ending at the table. Experience a hands-on, behind the scenes look at the making of sparkling wine at Camp Schramsberg, and red wines at Camp Davies. Enjoy meeting fellow campers and wine enthusiasts from across the country while sampling Schramsberg Vineyards bubbly, and Davies Vineyards still wines, with amazing foods.
Campers can attend the Spring Blending session and/or the Fall Harvest session and participate fully in seasonal wine experiences — there is no other program like this anywhere else in the world! Both of our camps offer a fun-filled, hands-on, three-day immersive experience where you will participate in intensive learning and gain valuable expertise from some of the world’s most celebrated wine and food professionals – all held in the Napa Valley, the epicenter of food and wine.
Our camp programs are perfect for all wine enthusiasts, and wine or restaurant professionals. In fact, it is our goal to have a combination of both consumers and professionals to make it fascinating for both sectors. Our camps are an enjoyable way to jump in and experience wine with all the senses in Wine Country, where it all happens.
Camper Tuition: $1,650 per person (15% discount for wine club members). There is an additional charge of roughly $165 for the optional Monday evening library wine dinner. Transportation and lodging are not included. Program subject to change.
Scholarships are available for professionals in the wine and restaurant industries.
For more information, please email email@example.com or call 707-942-2408.
Camp Davies Spring 2023 Blending Session, March 12-14, 2023
Day one consists of the welcome reception and dinner, where you will meet your fellow campers, along with the Davies Vineyards team, while enjoying a multi-course dinner paired with both Schramsberg and Davies Vineyards wines.
On day two, you will start with breakfast at Brasswood Napa Valley. Then it is off to the vineyards with Hugh Davies and Director of Winemaking Sean Thompson, where you will prune vines to prepare them for bud break. Learn how vineyard location, soil content, viticultural practices, and clonal selection play a critical part in creating the complex flavors in Schramsberg wines. You will also receive hands-on experience with the winemaking team to create a blend of base wines to design a final cuvée for bottling. During your time at the winery, you will also receive an overview of the still wine winemaking process – from harvest through bottling. For lunch, delicacies prepared by Brasswood will be used to illustrate how ingredients can complement and contrast wine flavors. A full afternoon of food and red wine pairings follow, under the direction of Holly Peterson. Holly will guide you through basic to advanced component tastings. Finish the day with an optional library wine dinner at a local restaurant (around $165 per person, in addition to the camp fee).
Day three starts with breakfast at Brasswood, and is followed by a tour of the Davies Vineyards Grayson Hospitality Center, a barrel cooper demonstration, and a tasting with the winemakers to understand the impact that the barrel has on a finished wine. Lunch, prepared by the Brasswood culinary team, leads into a group sparkling wine menu creation contest. The program finishes with awards for the best menus, and a graduation with certificate presentation.
Camp Schramsberg Fall 2023 Harvest Session, September 10-12, 2023 – Waitlist Only
There is nothing like the harvest season in the Napa Valley and now it’s your turn to get in on the action. Harvest grapes, learn about the complex sparkling wine-making process, and enjoy wonderful food pairings with Schramsberg sparkling wines. Meet new friends and have fun being a part of it all.
On the first night, you will enjoy a wine reception and dinner in our estate vineyard prepared by one of the Valley’s fine chefs. This is your orientation and will prepare you for the days ahead.
Day two starts with breakfast at Brasswood Napa Valley, then off to the vineyards where you will harvest grapes with Hugh Davies and Director of Winemaking Sean Thompson. Learn how vineyard location, soil content, viticultural practices, and clonal selection play a critical part in creating the complex flavors in Schramsberg wines. Then you will tour Schramsberg and taste freshly pressed juice from the tanks – a sampling of the 300 lots used in this year’s blend. For lunch, delicacies prepared by Brasswood, will be used to illustrate how ingredients can complement and contrast wine flavors. This leads to a full afternoon of food and sparkling wine pairing under the direction of Holly Peterson. Holly will guide you through basic to advanced component tastings and will teach you how to use a sword to saber a bottle of sparkling wine. Finish the day with an optional library wine dinner at a local restaurant (Estimated $165 per person, in addition to the camp fee).
Day three begins with breakfast at Brasswood, and then a tour of Schramsberg’s historic caves and a riddling demonstration. You will then create your own special sparkling wine through the process of disgorging, choosing your own dosage, corking and finally labeling your personal bottle. Next, you will sit down for a special vertical tasting of Schramsberg’s finished wines to see how sparkling wines mature with aging. For lunch, we’ll offer a food and sparkling wine tasting with delicacies prepared by the Brasswood chefs to illustrate the way foods can complement and contrast wine flavors. A wine and food seminar will lead to a team menu creation contest.
This program is currently utilizing a wait list. Please contact Camp Director Matthew Levy at firstname.lastname@example.org to be added.