|Déjà vu: A new breed
of wine based upon very old tenets. Wines where East meets West;
New meets Old; Wines that declare: Everything Old is New Again!
In recent years it has been “easy to write off California” wines
as over-extracted. Wines whose true character have been masked
by high levels of alcohol. Déjà vu represents a growing subset
of California winemakers who are “dialing back” on ripeness and
thus making more restrained wines. It takes much more, however,
than crisp, acidity and lower alcohol to craft these elegant
||In addition, Déjà vu
wines are deeply rooted in the European tradition of blending
various grape varietals to add complexity and subtle nuances.
Rather than craft our red varietal wines from 100% of a single
varietal, Déjà vu’s promise is to always blend at least one
additional varietal from the 7 classic Bordeaux varietals into
our Cabernet Sauvignon and Merlot wines. Rather than obscure the
clean varietal character of our white wines, Déjà vu’s promise
is to always retain the crisp, true expression of our fruit
through a restrained use of oak. Or in some cases, such as our
delicious Pinot Grigio, Déjà vu uses no oak at all.
||As an expression of
our own California heritage, Déjà vu also produces wines from a
grape thought to be indigenous to the United States—Zinfandel.
These wines come from vines that trace their history back to the
18th century plantings of the first Spanish explorers who
arrived in California. This then is Déjà vu’s promise: crisp,
rich, enjoyable, appealing wines of complex subtle character
that deliver on that promise again and again.
As President of Déjà vu, William Leigon brings with him
over two decades of far-ranging wine industry
experience. Bill has successfully worked in all facets
of the industry, from warehousing to sales—from startup
to multi-company management. Since graduating Magna Cum
Laude from the University of Texas, Bill has been a
leader in the wine industry. His experience includes
co-founder of The Wine Trust, Co-Founder of Ariel
Vineyards, and Vice President of Sales & Marketing for
Associated Vintage Group.
Paul Clifton joined the team in 2003, after finishing a
postgraduate degree of Viticulture/Enology in New
Zealand. He became involved in winemaking as a hobby and
in 1996, decided to make a career change from
firefighting to winemaking. Paul built a solid
foundation in the industry, starting out in the cellars
of Bernardus Winery in Carmel Valley, then moving on to
Byington Winery in the Santa Cruz Mountains as assistant
winemaker. A native of the Monterey Bay, his passions
lie in the beauty of the area, its potential for
excellence in winegrowing, and the people he works with.