Part Four: Partial Release

Part Four (partial release):

It’s been difficult, at times. But, things are getting better.
They always do. At least, that’s what they tell you. If nothing else, that’s what I’ve always believed. In fact, this simple thought, this concept, it has shaped so much of my personality that it cannot be overstated.

What happens when you are stuck waiting for things to simply work out? When you wish for certain individuals, or even small groups to wise up and simply be good, if not fair? For me, patience isn’t something that I was given. In fact, I rebel against the thought of patience that it’s no surprise that I’m often left wishing I had some semblance of it. To that end, I’ve often folded my hands, in a manner of speaking, waiting for common sense to enter into a situation.

Through the past five years, my life, my career, it has all been shuffled. I went from wanting and needing to be the type of Father that my children and my parents would be proud of to not having my children at all. I wanting to make a wine, in the fashion that I chose, and to have it be good or better. This wine might be many things, but its first duty was to be one that satisfied my curiosity of what made Burgundy special. I did this, and at once, it was taken from me.

While I’ve always had a modest confidence to myself, I wouldn’t label myself daring, nor ambitious. I don’t think that I actually aim for the back of the bleachers when taking a swing. I’ve been there merely to experience the crack of the bat myself, and to feel that sensation personally. I just want to feel as though I’m somewhere, as much as I can be. This principle, this foundation, is why I couldn’t buy someone else’s wine and call it my own. I needed to get my own hands dirty and try things myself.

This same thought is one that many can’t understand themselves, at least not for their own lives. So many others have similar thoughts, which are there for only but a few moments before their mind sways in another direction. Call it what you will, but my obsessions stay with me. I am consumed by them. And it comes at a price, of course. You can be too close to something which limits your overall field of view. This is what happened with Maison Ilan.

At the time that I wanted to recreate myself, I did so while in a moment of desperation. Mind you, this wasn’t an actual desperation that I felt in the same sense of being against the wall, decisions needing to be made and all. No. There was within me a deeply rooted fear of not taking advantage of my potential. It’s laughable, of course. I was making decent money, had dropped out of college, but had enough capital to pay bills, travel and have fun. I wouldn’t say I was interesting, or overly bustling with talent. I was a guy, plain and simple.

I wanted to fulfill something. Anything. I wanted to be impassioned, to feel as though my life mattered. It truly hadn’t previously. Meanwhile, I was busy thumbing my nose at people that had interests such as wine. Who the hell would want to drink old grape juice while eating perfectly cooked fish or steak? And why would wine lovers try to make it seem like they knew something that others didn’t. I didn’t get it.

Many of you know the story that I’ve told about finding wine and how I fell in love with it. Part of the story that never gets told is that I needed wine. I needed to be engaged, to be switched “on”. I was in a loveless marriage filled with issues and so I dove deeply into my new distraction. From the issues that were there in the relationship, I decided that I needed some sort of reprieve, something to make life make sense for me. I ran towards what was making me happy, my obsession with wine deepening as things at home deteriorated.

Suddenly, I couldn’t help but read everything that I could get my hands on to read, or watch every television clip that was wine related. My fascination led me to wine tastings; meetings with friends that would endure beyond a decade; and entry into a new world. I was hooked!

Eventually, I decided to go all in and make my own wine. Luckily, I was able to find grapes that I had previously thought to be beyond the scope of possibility. I relied on simplicity to guide my every move while making the wines, and it seemed to work.

All the while, I had detailed my journey online. I had mentioned on Robert Parker’s forum when I was expecting my first daughter, showing everyone her nursery that I had painted and decorated. I posted there too when I decided to get my securities licenses to work with Merrill Lynch and even when I quickly decided to leave finance to make wine. The support was enormous, if beyond pale, in a reality. I was just a basic guy, trying to reinvent myself. I knew quite a bit less about wine than nearly everyone else on the forums. It didn’t matter to me though, I had decided what I was going to do. The support was exactly what I needed at the time.

I didn’t ask for help, but it was give just the same. I would land a job working for one of the most talented and thoughtful individuals I’ve even known, Ed Kurtzman. He didn’t laugh at the dreams I had, and supported me in my blind ambition, even if I couldn’t even tie a hose around a spigot the right way. Within a few months, I’d documented every task I’d done at Freeman Winery in Sebastopol, California, with a small group of wine lovers taking note of my progress.

And just like that, as soon as I started, I would decide to move forward to making my own wine. Mind you, a lot of folks, especially in California say that they “make” their own wine. They don’t. Many “winemakers” are merely the face in front of the carefully crafted wine advertisement that you may or may not be buying in to. I didn’t want that. I knew the value of my pursuits were to satisfy my own curiosity. Instead of being an armchair winemaker, complaining about others having chosen to add foreign yeasts, add sugar, or make judgements on what types of barrels were used, I decided to do it myself. I’m competitive as all hell. I truly am. But, this wasn’t a competition. This was to find out what would happen if I made wine in a manner that was basic as all hell, straight to the point, but potentially without commercial interest.

If nothing else, I could drink it myself. Looking at it honestly, how in the World can you truly understand a process by watching? Your own two hands need to touch as many points of experience as possible while you are able. And so I did.

Knowing that there were issues at home, I’d tried to focus on straddling both the US and France for residence. I couldn’t leave my family in search of a dream. My plan was to get to France, and get a plan. I know what that looks like, but that’s me in all honesty. And while this is crazy (it really is), it generally works. The reason I have this approach is that paralysis can set on if there are too many self-placed obstacles at the start of idea creation. There are many variables that are unknown, hypotheticals which may or may not happen. It makes the most sense to simply push forward after doing your homework, sorting out likely ways to avoid potential pitfalls and put some of those variables in motion in order to deal with the reality of the project. If you don’t, it is easy to talk yourself out of it all before ever having taken the first step.

I continued on, writing as I went on the Parker forum. At that time, Robert Parker, an easy target to many, had not only been the World’s most influential wine critic. He was also an active member of the forum. A certain group, increasing in size, would later be called “wineberzerkers” by Parker in an attempt to highlight their seemingly misplaced zeal for causing issues, and more to the point, attacking Parker with personal insults.

Parker was no friend to this group, and so many of this took pride in slinging enough insults at him to earn bans from the open and free internet forum. Many Burgundy lovers (of which I was included), having grown tired of the aggressive comments by Parker about Burgundy and those that drink their wines, decided to look for other places on the internet to discuss wine.

Just then, one of the members that had been an instigator of issues on the Parker site decided to create a site that would appeal to those that were cast away from Parker’s site through banishment or those that had left the site from frustration. The site was named as a clap back from the term coined by Parker, and the forum grew moderately.

Over the next few weeks, I would have my nose in every book on Burgundy that I could find, including French books about wine. I would also watch French movies, all for the sake of teaching myself the language. After a while, many of us Burgundy lovers from the old forum were told to visit the new forum. The site wasn’t a haven for misfits, mind you. There were many wine producers, distributors, winemakers, and others within the industry that had visited the site in the hopes of finding interesting content.

Unfortunately, what they, and I found, were countless threads attacking Robert Parker, his wife, house, lack of professional skill and even his dog. Every photo was scrutinized, and personal attacks showed no boundary.
In one of the threads, the owner of the site was asking for input on how to make the site better. Knowing that the growing reputation for the forum was one based upon insults and speaking obsessively about Parker, I suggested that content be generated that was of absolute value to the community.

Speaking further, I volunteered to create a weekly tasting series about Burgundy. The entire community was invited to contribute. Each week, I would pick a new village in Burgundy to highlight, give a background on the vineyards, often translating chapters written on the village from my (since stolen-more on that later) priceless book collection dating to the late eighteenth century. Everyone would be invited to write tasting notes on wines that they were tasting specifically for the weekly event, or from previous tastings.

The result was a dramatic increase in visitors to the site. More importantly however, was an adjustment in what the culture of the site portrayed to onlookers and those within the community. On the other wine sites, members of those forums would promote the weekly Burgundy tasting series which increased the legitimacy of the site.

During this time, I had packed up for Burgundy, continuing to document my experiences on my personal blog. At the request of the website owner, I started reposting these entries of my journey from living in California and making wine to putting together a winery in Burgundy onto his site. The response was overwhelming with support and encouragement. At that time, I was looking for modest grapes. I hadn’t had any luck, but that soon changed. I would go on to find sources for buying fruit from two grand cru vineyards, and from one premier cru vineyard. One of the vineyards was a world-renowned site called Chambertin. It had been noted as one of the most exceptional vineyards in the World over many centuries, and I was getting the opportunity to make wine from it.

Me. From Oakland. Not many years from dropping out of school in New Orleans, my head typically full of braids. That was still me. The guy that came back to California disenchanted about the California lifestyle and everything that it exhibited. Me, the guy that had a few years earlier let a girl drive my BMW roadster in San Francisco on Brotherhood Way while I was the passenger, a night that involved my car being totaled as we drifted passenger-side into and through a turn signal pole. I’d take the rap for the accident as the girl ran off, was later found at gunpoint, only to insist that I was the driver. She was let go and I would shoulder the blame and suspicions from my parents. In that moment, having changed little from moments such as those where I needed to look inward to find something to feel good about, it was a shock to actually have people, strangers, encouraging me.

As time went by, I would share my wine making progress with everyone, the analysis, everything I could really through photos, videos, and documentation. I was transparent not for the sake of being transparent. But, for the sake of allowing others similarly obsessed. Hell, I didn’t even know if the wine would be good, so I decided to always be neutral in my prose relating to the wine. I adopted a dry tone when discussing my impression of my own wine, while allowing my full enthusiasm to shine through when speaking of others.

From the beginning, there were naysayers suggesting that I had been duped into buying Moroccan grapes, or that someone else must be making my wines. It was suggested that I couldn’t possibly make sound wines from Chambertin and other famous wines myself. Some every stated without any suggestion as to why the accusation would be suggested, that I bought the wine in barrel and claimed it as my own. When others pointed out my unprecedented level of documenting everything throughout social media, my blog and on the wine forum, no apologies or corrections were ever offered. Instead, those that were baseless doubters would disappear into the shadows waiting for more nonsense to sling against the wall.

A few months in, Becky Wasserman’s son Peter and I went to one of his favorite places to eat in Burgundy. It was located just off the main road, the RN74, in a small village called Ladoix-Serrigny. It was a beautiful place, with overgrown ivy climbing up the tattered painted walls of the main restaurant. The dining room was rustic, in the best way possible. It smelled of old wood and red wine, the scent of the forest that was in the rear of the building softly blowing through the opened century-old windows. Nearly fifty emptied bottles of rare bottles of Burgundy and Bordeaux stood proudly at attention upon the old marble fireplace. Decades worth of old Burgundy Village wine tasting posters clung desperately to the yellow-tinged wallpaper that went from floor to a fluted mahogany-colored exposed beams.

We ordered duck confit, and two dozen escargots. The chips arriving with the perfectly meaty piece of duck thigh, fried in its own fat, were precise golden cushions of delight. As soon as the plate hit the table, it seemed that tradition compelled you to wolf down the whole lot of them, skin of your tongue be damned. I couldn’t have known at the time, but this meal, at this place, would eventually become my favorite restaurant in France.

Peter showed me the ropes of Burgundy decadence. More accurately, he showed me how to be what some craving to use a spot of French would describe as being a “bon vivant”, someone that lives well. Me? I think the guy simply sought pleasure in everything he ate and drank, and so I would always follow suit in his food choices. He’s to thank for my love of dipping marzipan in vat of double cream while drinking Sauternes. What he is also to blame for is my first international article.

“Petey, what’s new?” A voice cracks out behind me.
“Craig”, Peter motions over to our table for Craig to join us. Craig calls out,”Nah, join us, man.”
Peter gets up and I follow, both of us joining Craig at a table of six other guys, mainly well-dressed Americans.
“Pete, you know everyone here. Who’s the new guy?”
Peter smiled back then barked out a laugh, “This guy?”
I butt in, shaking everyone’s hands as I introduce myself. “I’m just Ray”
Craig looks down his glasses at me, giving me a once-over and mutters to himself, “…just Ray. Ok, got it. So, Petey, what’s new. What’s the scoop right now?”
Peter smiles again, “Well, if you want to know what’s going on,” he tilts his head towards me, “it’s this guy”.

Everyone looks at me. I know what they’re thinking. I was the least dressed out of everyone. I was in flip flops, a t-shirt and shorts, they were in suits. Craig motioned for me to come out with it,
“Alright, what’s the story?”
“Well, there isn’t a story. Not yet at least.”
Everyone at the table chuckled. Craig just leaned in, repeating himself,
“The story, c’mon, spill it.”
I didn’t see what the big deal was. I explained that I was from California, doing finance, with no experience in wine to speak of beyond what I’d done at Freeman and August West. I was trying to teach myself how to speak French, and mainly just cracking people up when they heard me speak. I wasn’t a success story. I was a guy wanted to to pull back the curtain of Burgundy wine making by being basic in my approach, nothing fancy. No story.

Halfway in, his mouth was hung open. It was the first time I’d seen anyone actually doing that facial expression, so I’d caught myself somewhat laughing while I was telling the story until he stopped me dead mid-sentence.
“Hold up, hold up. What’s your name?” He fumbled with his jacket pocket and then reached into his sack that he had under the table.
Peter nodded to himself while the others at the table started to speak out about their impressions of what I was doing. Craig continued to rifle through his things until he stopped, sighed out loud and then slammed down a recorded onto the table, sliding it in front of me.
“Start over.”
“What part?”
Looking in my eyes, “All of it. Every fucking word.”
I told my story again, Craig nodding the whole way through, interjecting with questions as they came to him. He asked me and then looked at Peter, “What grapes?”
Peter motioned back to me, the eyes at the table pointed at me in anticipation,
“Morey Premier Cru” everyone got really quiet, “Charmes”
Craig choked, “Charmes-Chambertin?”
I nodded, “Yeah.”
Craig looked at the others, chuckling, “Californian with Charmes…”yeah”. Ok, what else?”
“Chambertin.” The table fell flat, and dove down into a hundred meters of silence. Craig nodded, looking me over, now chewing gum that I didn’t know he had been chewing, “Yeah. Yeah. Ok, I’m running it.”
“Running what?” I didn’t know what the hell he was was on about. “What’s your name?”
Craig offered his hand out for a shake, “Craig Copeta, I write for Bloomberg. This is a story, kid.”

From there, things looked up. I’d appear in Bloomberg again, BusinessWeek, USA Today, and others before Eric Asimov contacted me from the New York Times. Long story short, the article did well. A day later, I noticed that the story was trending on the NYT site, so I called up Eric to thank him.
“You know, Ray, the story did well. I have people sending me notes on the story. I wouldn’t be surprised if you got a book deal or even a movie deal out of this.”
I couldn’t believe it. Writing had been my first dream. I didn’t want to place much hope in the possibility of his words being anymore than a compliment that would surely stay with me the rest of my life.

As things happen, not thirty minutes later, Eric informing me that Penguin contacted him wanting to get in contact with my literary agent, wanting me to write a book. I didn’t have an agent. Long story short, I wrote the book myself, my typing flaws aside. Turns out that people liked the book. I decided to not talk about race, or how my marriage had been, instead I wrote about everything that was needed to move the story arc forward. Nothing more and nothing less.

It’s interesting to note that several forums at the time begrudged my appearing in the New York Times. A few said that the only reason I was being discussed was because I am African-American. After responding to these ignorant statements setting the record straight with showing pictures of my parents, one being white, the other African-American, race would have a stronger undertone to the public comments of my detractors.

It is interesting to be a writer, an author. On one hand, when you are unsure of whether or not you will be published, you have both a hope that you will be published but also the benefit of knowing that you might hold onto to an intimate anonymity with your work. In that sense, you can write knowing that you yourself decide and dictate whether or not there is an option that your thoughts, words and impressions will be shared.

My situation was different. I had the book deal before writing the first chapter of The Road to Burgundy. With having children, I didn’t wish to speak publicly in a negative fashion about my relationship with my children’s mother. I strongly believed that they would one day read my book, and that it would hurt them and their relationship with their mother if I spoke out publicly about things which I figured should not be in the public domain.

As the years progressed, my reputation in the wine world grew. Funny enough, a big part of my reputation grew from unfair wine “tests” which basically involved unfair competitions between my wines and the wine of others. Due to my increasing price that I asked for my wines, some thought blind competitions involving wines of well established and famous domaines should be a test of my wine’s legitimacy. I didn’t see it that way. However, the wines showed well and were even well received by professional critics.

That last point is interesting. I’ll be brief in mentioning this at the moment, but it is my belief that professional critics can be of help but also can harm not only demand for a winery, but more importantly the wine culture at large. The issue comes down to how much stake someone is placing in the palate or words of another. This is true in many categories, but with wine, it is more dangerous as so many, especially here in the US, view wine as an almost mystical beverage. This feeling of not being able to trust your own impressions with wine empowers others to dictate theirs tastes upon others, but also diminishes one’s own experience and knowledge growth. With this in mind, I was already flirting with the idea of discontinuing visits by professional critics, though I’d only received excellent impressions on my wines. My thought was that their lofty compliments shouldn’t be worth more than any other person that would drink my wine.

Having a critic’s unique unrepeatable impression placed on a pedestal was my hurtful than beneficial in my eyes. Besides, I’d seen how a particular broker in Burgundy would traditionally house well known critics in her home, showing them countless wines from producer’s in her own portfolio as well as organizing paid for tasting “experiences” with clients and friendly critics who would go on to champion the wines in said portfolio. I didn’t wish to be involved in this practice even though I was currently benefiting from the rating system myself.

The reviews of my second vintage came out and again the wines were universally praised. One thing bothered me about the scores and comments that I’d received from a truly well known critic that I personally admired. My wines from two completely different vintages received damn near the same scores and commentary. Along with that, there was no mention of my having gone to 100% used barrels which was a great departure from the previous vintage. I griped about this to Peter when the topic came up since he knew this particular critic very well, almost as if they were great friends.

“Pete, you see my reviews for the 10s?”
“Yeah, good job, Bud.”
“Well, did you see the notes on the 09s? Damn near the same thing.”
“Really?” He looked up the two sets of notes and laughed. “I don’t know man. But, they’re nice, right?”
That wasn’t the point. “I don’t think he gets what I’m doing. How can my wines even be judged the same way if they are made in a completely different way, especially without new oak on the grand crus?”
Peter was quiet before eventually letting out a conciliatory exhale. “It isn’t that. He gets it. But…” He hesitated.
“Well, he doesn’t think that you’ve struggled enough?”
What the hell could that mean? I repeated his words back at him, “I haven’t struggled…enough?”
“Well bro, you started out with Chambertin. He doesn’t want to give you too much praise before you do well in a bad vintage, or make some great wine from a mediocre vineyard.”
“Say what? Why does it matter?”
“Dunno. But it does to him. He said he’s keeping it all under 95s until then.”
I was upset.

“Ok, he isn’t tasting them anymore.”
Puzzled, “Taste what?” He laughed, “Dude, your wine?” He laughed again. “He has to taste it, though. ….Right?”
He didn’t actually. “Nope. He’s out.”
“He isn’t out.”
“Well, he can taste, but he can’t write about it.”
“He just won’t taste it then.” He sounded almost nervous for me, but at the same time he liked the idea of there being a potential dust up from the decision that I’d made.
“Alright then.”
“Wait. You can’t block him and let others taste.”
“Why not, it’s my damn wine.”
“Well…” He was back being nervous. “What if…just hear me out. What if others say good shit about your wines that you let taste and then you block someone you feel doesn’t exactly get what you’re doing? Kinda looks sketch. Either everyone tastes or no one. Anything else? Sketch.”
“Alright. No one tastes professionally.”
Peter howled over the phone, “Dude, this is gonna piss some folks off!”

….to be continued….

Sharing the Experience: Behind the Curtains of a Burgundy Winery



Anyone want to watch a quick 7+ minute video showing MAISON ILAN’s process from vine to wine? Take a peek! GoPro attached on the head and chest! It has always been a great pleasure to show Everyone behind the curtains, with a Clear view of what goes into making some of the best wines in the World! The secret is the vineyards and the hard work of leaving as light of a fingerprint as possible. It has always been about the fun of it all with videos like these, but they also serve as record of where our fruit comes from and how the wine is made… Hope you Enjoy the video!

To that end, I’ve also strapped on a GoPro while I’ve been picking. Here’s a beautiful vineyard in Chablis that as hand harvested. The locals typically harvested by machine. While that makes the job a lot faster and easier, it isn’t the best for the grapes. Here’s what I decided to do instead for a project with Ludo Lefebvre (with whom I appeared with on Anthony Bourdain’s “No Reservations”:

Of course, I went a bit beyond just showing the pick during the vineyards, I also took a lot of pride in showing the process of sorting fruit, de-stemming it, as well as showing the fermentation, like in these videos:



Also, I loved showing everyone how the juice came from a vertical wine press that was over one-hundred years old and was used to fill barrels with only gravity.

So, how do I know where my fruit comes from, for sure? Well, there’s only one real way to know. Be there in the vineyards during the pick! I made it a point to always be in the vineyards during the pick and to generally post loads of pics and videos. Sure, no one else really did that in Burgundy, but there truly is something magical about this time of year and the activity that is involved in taking the grapes from the vines.



Stay tuned for more!

Team Building, lessons learned and doing things the right way



A few short years ago, I started Maison Ilan. The plan wasn’t to get rich, or even to have a well known winery. The idea was such a simple one, that I called Maison Ilan a project from the time of its creation up until the last harvest. It was enjoyable to look at my winery as a bit of a Burgundy sandbox. A scenario where I get to explore behind the curtain and to see what actually made Burgundy tick. Part of my enthusiasm about my winery was based upon sharing this unique view with others. Besides, what good is an experience that you can’t share with others? Well, here’s the thing. Maison Ilan was a dream before it started. And once it started, it was officially a business. Sure, there are countless benefits that came of looking only to the fun parts of the business. This business was a tiny one, so it was easy to manage. And I made all of the decisions. I had no employees outside of myself. It was great. I could do well and pat myself on the back for a  job well done.


Things change however. As the business grew, so did my family. The right thing to do would have been to anticipate the growth of the business and what would be necessary to move at a pace that was expected of a winery of Maison Ilan’s stature. But I didn’t. This was an error, for sure. And one that has had created a more difficult road. Make no mistake, I was at the driver’s wheel and foolishly thought that I was doing the right thing by prioritizing my efforts towards the winemaking. More to the point, I built many aspects of the logistic side of the business on a piece-meal basis. I’d look at the immediate and near-term needs of the business and shoot! Reacting instead of anticipating was clearly a mistake as well. Importers; bottling companies; cork suppliers and more were picked based upon their reputation with other winemakers that I respected. I should have done more due diligence, but my approach was more based upon trusting what previously was shown to work for others.


Since I started Maison Ilan, there has been a feeling, an accusation rather, that my story, my opportunities and experiences couldn’t be more than something out of a fiction magazine. Over the years, I shot videos from handheld GoPros during harvest; hopped into tanks while making the wines; showed videos and countless photos of bottling; and otherwise communicated the steps and progress of making of Maison Ilan wine.  All the while a stream of international visitors and volunteers have made reports; tweeted; blogged or Instagrammed about their experiences working with me or visiting my winery. That said, it is still difficult for some to believe that I bought the grapes that I did and made excellent wine from them. This is, of course, in spite of piles of documentation (some of which were posted online and verified by respected names in the trade) backing up the legitimacy of my business actions. . We have had some delivery problems and other issues, but there are those who have blown these out of proportion and made accusations against Maison Ilan, and me personally, which were just not true. It seemed as though anyone could make a claim and it was cited as fact. Proving an accusation as a lie never resulted in a retraction, instead the detail of the hunt was increased. I took offense to this initially. However, I later embraced the fact that while I was living out my dream on a day-to-day basis, I myself was shocked at how much of a change my life had seen. To be sure, I didn’t have much of a plan coming into all of this. I wouldn’t have dared to imagine that all of these opportunities would be afforded to me. And while I find the rumors that I have heard and have been asked to answer to be baseless, I have always been an open book.


With that, I’d like to clarify and correct some things that have been erroneously said or written: 1. I own 100% of Maison Ilan. All wines that have worn a Maison Ilan label have come from fruit that was purchased and made by me, along with a series of generous amateur harvest volunteers. I have never sought out, nor received winemaking guidance. 2. My divorce did not contain language relating to Maison Ilan, nor did it effect the business in any way. 3. Wine delivery was again delayed due to administrative delays that were entirely my fault, and no one else’s. The wines are still in the very same locations that they have matured in. There were three locations serving as maturity and storage facilities. The wines are to be consolidated in one location prior to shipping to ensure a simple storage and shipping process. We have a team that is working to make sure upcoming and future deliveries are done properly. There have been too many mistakes and a lack of execution. All of these mistakes could have been avoided had I taken help of others. I should have done it earlier, but I have learned from my mistakes. The team that is being put in place will include Customer Service representatives to ensure that everyone’s concerns are addressed. As we have said in the past, and would like to remind everyone of again, we are putting everything together in order to get wines out to Everyone. We will not be available for contact before we have the complete team in place.





Thank you again for your patience and support. If the above is not clear enough, I will restate in short terms. I apologize for the tardiness of the delivery of wines. The wines are safe and will be delivered soon.

Ray Walker

Owner and Winemaker


So, what’s the latest with MAISON ILAN?

That question is something I hear quite a bit. Seems like I can’t complain about it when I should be writing more, communicating about all of the changes that we’ve been going through as a small company hitting growth spirt after growth spirt. To be sure, growing pains have been a part of it as well. I’ll save you from speaking about that. But, suffice to say, that MAISON ILAN isn’t the only entity that has been doing a lot of changing.


You see, I am MAISON ILAN. And when I started this business, I didn’t see it as “A business”. I saw it as “A dream”; “my dream”; “unbelievable”, etc. Sure, for so many others out there, they’d read a story about the winery getting made and say it was incredible. Well, I felt the same way, since none of this was planned. When I used to say that, people used to stand there, mouths agape. How can you set up a winery without any plan? The tone was placed as a compliment. But seriously, you can start a winery without a plan. The thing is that to RUN a winery, you very much so DO need a plan,;and to execute; look forward; be dynamic and have a solid team around you. I learned these things the hard way, to be sure.


Making wine has never been a difficult thing. for me, that came second nature. Grapes need to ferment, to be in a place where they won’t spoil. Cold temps help, being patient is nice, and egos should be checked at the door. I got that last part for the wines, but I believe that my lack of building a team earlier had some parts pride and some parts ego. I had never built a business before. And that is something that helped at times, with having a fresh look at things. Though it also helped in my being naïve about several aspects of running MAISON ILAN.


That was the past. A lot has changed in my view of life as well as how I view MAISON ILAN and my clients and how to best serve them our wines. First of all, a team has already started to be assembled. A team that is competent is of benefit to everyone. All wine production is still in my hands. However, a team is essential, and quite frankly has been since the beginning. The difference is that now, I have the focus and determination to put those key pieces into place. The winery is much more than simply making killer wines, it is the experience for the client, something that has been frankly missing.


A team is currently being put together to help run and execute on my views for MAISON ILAN. I’m a winemaker. That’s what I do. I can’t, nor should I wear all hats at one time. And to that end, you will be introduced to members of the team soon. Communication, efficient shipping and execution are now our prime focuses that run right alongside making great wines from these cherished vineyards that we are fortunate enough to work with.


To everyone that has been there since the beginning; those that supported us through guidance and tough (but honest) suggestion, I appreciate you and fully intend to execute.


Here’s to 2016 being an exceptional vintage!


Thank you again for your support!


Ray Walker

Sole Proprietor / Winemaker, MAISON ILAN

Status Updates on Shipping

Hello everyone,

it’s been a while since my last post. Lots of things have been changing at MAISON ILAN. We’ll get to most of these in the next blog post that is to follow shortly. For efficiency sake, it made sense to make a post here specifically for a shipping update and basically an all around statement regarding how wines will be shipped in the the future.


First and foremost, the remainder of all shipments will be out in the coming months as temperatures drop. Shipping in high temperatures poses a great risk on the wines being damaged. This is a risk that we will not take.


We are aware that our clients wish to hold their wines at the earliest time that is is safe to do so. And this is something that we certainly agree on. There have been drastic changes made during the time that we have been silently working on restarting the way we handle administrative procedures at MAISON ILAN. The focus has been on the client relation side as well as with shipping efficiency.


We are targeting Fall of 2016 as the period in which ALL wines (in bottle) having been on hold for shipping will be released to ALL clients WORLDWIDE.


If you have any questions pertaining your specific order, please email Rose@MAISON-ILAN.Com . Be mindful that while we are adding more staff to our Team, we are currently within a transition point for strengthening the winery, emails will be responded to as they come in. And most importantly, ALL wines (in bottle) will be shipped within cooler temperatures in FALL 2016!



Thank you again for your support!


All the best


Ray Walker

Sole Proprietor / Winemaker, MAISON ILAN

Update regarding Worldwide shipments and other developments

Hello everyone. We’re still doing harvest activities, which include taking the lovely 2015 vintage from tank to barrel. In the meantime we’ve been busy making substantial changes to the structure of Maison Ilan. One such change is hiring our first employee, Zack Velcoff.

Zack started interning with us this year just before harvest and, proving himself to be a great asset, has joined Maison Ilan full-time as Operations Manager. Originally from Brooklyn, New York, Zack is a graduate of Cornell University. We are simply blown away at how capable he is, and how much potential he displays with ease.

Now, it may (or may not) come as a surprise to many of you, but up until this week, we’ve produced Maison Ilan out of an actual garage in Nuits-Saint-Georges, with our “office” consisting of no more than a spare room in my house, and our inventory (excepting a small quantity stored at the Abbeye de la Bussiére) crammed into the cave beneath the house. Sure, it generally did the job, but there were countless limitations. In my view at the time, “getting the job done” was the focus, which often led to difficulties on the administrative side.

Fast forward to today, and we have now moved past the archaic way of making 100% of the orders by a process of sending bulk emails, handling client requests, preparing invoices by hand, and aligning international schedules to make phone appointments to take payments. With our new online store, clients can shop for our wines whenever they wish and instantly receive their invoices/receipts. They can also track their orders, view order history, and do much more.

Moving forward with the way we sell our wines is important, as it simply wasn’t efficient before. Just as important is the rest of the process: order tracking, inventory management, packaging, storage, and shipments. This couldn’t be done with our old setup, but it should have been the setup from Day 1. We are now preparing to move to our new office, equipped with light, temperature, and humidity-controlled storage space for inventory in barrel as well as in bottle. This move, along with many other unfolding developments, allows us to do much more than just “get it done.” We no longer need to react to our growth arc, but are instead able to plan appropriately and execute.

As has been posted here in real-time, the 2011s and previous vintages have already been received by Adventures in Wine, and the 2012s and 2013s will be in California by the end of the month, in time for the start of shipping season as expected. This week we have resumed shipments for all of those in other parts of the World. Keep an eye on your inbox for shipping notifications.

Moving forward, we are going to continue to improve, in every situation and in every way. We are better today than we’ve ever been, but this is just the beginning. Stay tuned for Much more!

Maison Ilan Storefront: Bugs, bits and 2014s !

Hello everyone. Just a bit of a pop in to ask for your patience while we fix some of the bugs on the new storefront. Please ignore repeated emails. We are getting everything dialed in.

Also, we will have the email out tomorrow. However, 2014s are live!

Of note, you will need to Register a new Account in order to gain access to the store. Without this, you are effectively without an allocation. This site provides a great deal in the way of efficiency, but it also works wonders with its built in database and security suites. In short, this ticks loads of boxes for where we are moving towards. This will not be the final storefront. It is just the first iteration, with much more to follow!

All the best,

Maison Ilan Team

Visit Our Online Store Here !

The Online Storefront is LIVE! Progress, refinements, and more

Good afternoon! It truly is an amazing day. While in the general pursuit of refinement and progress, Christian and I both decided to make a few changes at Maison Ilan. For sure, there are always a great many things to do to improve. Over the past months, we started working on developments to improve the customer experience at Maison Ilan.

It is very important for us to know where our wines are going, and whose table they arrive upon. To that end, we are expanding our direct to client business, and will be exclusively direct to client in the USA. Many of you know about the three tier system and what effect this has on wine prices in the U.S.A. This has presented multiple challenges when working with U.S. importers. Therefore we have reserved our right to follow through on furthering our direct to client model.

The way in which we previously offered and sold our wines was cumbersome at best, and truly never aligned with our original goals for going direct to client. Quite frankly, my personal viewpoint of too much technology-based structure being problematic was best left in the winery. We have also learned that with the growth in which we have experienced, almost from the very start, we also need to look further down the road. Fortunately, we have made sweeping changes that will address many of the growing pains.

Without further ado, the online storefront is now finally up and running! Through this site, clients will be able to view and purchase their allocations; research purchasing history (since the creation of the site); track orders (in barrel, bottling and ready to ship, etc); get the latest information on our winery; view videos on current tasting impressions and much more. Receipts and invoices are automatically generated from the online storefront as well.

To be clear, there will no doubt be bugs that we will need to work through while testing this site. However, we are positive that this improved technology will help us provide a better experience for everyone involved!

Now, this is important to mention:

In order to populate the mailing list into the store with updated information from everyone, we have sent automatic invitations to those on the mailing list. This is not an obligation, it is simply an invitation. With that said, the 2013 vintage is now currently available on the site, with the 2014’s to follow shortly. Allocation tiers have been partially worked out. The 2014 allocation tiers will be fully fleshed out later. The current allocations are there for each client on the mailing list, regardless of whether you have previously purchased your allocation or not. Current inventory will now be live as well. Please note that allocations are subject to change, dependent upon current inventory.

We appreciate your support of our small family winery and look forward to celebrating many more vintages to come!

Visit the site here for details: Maison Ilan Online Store

All the best,

Ray and Christian Walker