Component Wine Company is a boutique producer of premium 100% varietal wines in Napa Valley and Bordeaux, France. We focus on producing the finest, most pure expression of each varietal, allowing Cabernet Sauvignon to be Cabernet Sauvignon and Cabernet Franc to be Cabernet Franc, and so on. While we often love blends, you will not find one under our label. We choose to highlight varietals in their raw, natural state.
This need for single varietal expression sparked while tasting at an incredible winery on Pritchard Hill. Kennedy had the opportunity to taste some of the blending components from this iconic winery, with the winemaker. One specific component that stood out was Petit Verdot that would soon become a small percentage in a Cabernet-based blend. For years, he had read about the qualities of the grape, what it adds to a blend and other facts, but tasting this pure varietal wine in its raw form, and experiencing the unique and exotic beauty of the grape, he decided that he must share that experience with other wine lovers.
Component's first vintage in Napa Valley was in 2013, with a single wine: Petit Verdot. In 2014, we added Cabernet Sauvignon and Cabernet Franc, and the following year added our first white wine, Semillon.
Beginning with the 2016 vintage, we have the great pleasure of working with Daniel Llose, the head winemaker at Chateau Lynch-Bages in Bordeaux, along with the team at VINIV to create incredible single vineyard, single varietal component from where it all began. Our project in Bordeaux is the first for many reasons, but mainly the first time these wines have had a chance to live outside of the blend on the global stage.
There is a common thread of quality, purity and raw beauty throughout our wines, and we so hope you share in this experience with us.
Michael Kennedy is an experienced sommelier and vintner, and formerly was the Head Sommelier for chef Eric Ripert's Blue and the Ritz-Carlton, Grand Cayman. He first started studying wine at the age of 12, and after graduating college, started working for a winery for which he became the wine director. He then moved on to become the sommelier for Ritz-Carlton Hotels in Washington DC, and later, the wine director at the Ritz-Carlton in the Cayman Islands. At the Ritz-Carlton Grand Cayman, his wine lists were named “Top 100 Wine Lists in the World" for two consecutive years. As wine director of the famed Cayman Cookout Food & Wine festival, he has had the opportunity to work with and learn from incredible chefs and wine professionals such as Anthony Bourdain, Aldo Sohm, Rajat Parr, José Andrés and Daniel Boulud, to name a few.
Meanwhile, Michael's longtime dream of having his own label became a reality as he took a leap of faith, leaving the Ritz Carlton hotels to start his company. Component Wine Company was founded and within its first year, Michael was named Forbes 30 Under 30 for his work in the wine industry and his winery has been featured in Forbes, Bloomberg, Business Insider, Food & Wine and Barron’s among others.
More than any experience, his journey has been marked by the generous, inspiring people that have believed in him and mentored him along the way.
Soli Deo Gloria.