Quintessa overlooking Napa Valley

Huneeus, who once ran Franciscan winery, planted Quintessa nearly 15 years ago in order to craft a single, great red wine. Today, his ultra-modern, 40,000 square-foot winery and well-tended vineyards make a strong visual statement. So does the Chilean-born vintner, who cuts a handsome figure in his white straw hat and gentleman farmer's garb. "Augustin's wine is as impressive as his property," declares Jay, tasting a freshly drawn barrel sample from Quintessa's cellar. Sarah is relieved to hear the master sommelier's praise. She left Joseph Phelps winery only last year to take up the reins at Quintessa, and it helps to have an expert taster like Jay acknowledge her latest efforts. In Napa Valley, she's got some stiff competition.

Winding through wine country

Among the stiffest is Shafer Vineyards, just down the road. Shafer Hillside Select Cabernet Sauvignon is one of Napa Valley's most famous "cult" wines. If you can find it, it retails for about $150. Expect to pay more, however.

Jay and his colleagues sample the 2002 Hillside Select from barrels with Shafer Winemaker Elias Fernandez. "We get only a small allocation of this great wine,"says Jay a bit wistfully. "Every sommelier at all of our restaurants wants it, but I have to decide where it fits best. Hillside Select is the perfect wine for Prime, where beef is king."

All this wine tasting has made Jay, Wolfgang and Win hungry again, so they decide to wrap up their tour at one of the few wineries that is also home to a restaurant, Domaine Chandon.

The Las Vegas contingent is greeted with an explosive, sabered, bubbly bottle salute led by Chandon Winemaker Wayne Donaldson. (Don't try this at home.) Then Wayne offers a sampling of various sparkling wines prior to a fivecourse restaurant meal.

	Domaine Chandon

Domaine Chandon may be best known for its sparkling wine, but it also makes excellent Chardonnay, Pinot Noir and Pinot Meunier, a red grape similar to Pinot Noir. As such, the winery is able to offer a different style of wine to accompany each meal course.

It's easy to linger over dessert, but suddenly Jay looks at his watch and realizes the food and wine maestros have a plane to catch.

Jay shepherds his colleagues into their vehicle. "I'll be back to sample new releases next month," he confides, smiling broadly. "We're always looking for something new to feature in Las Vegas. And the best place to look is at the source." Fortunately for Jay James, a master sommelier's work is never done.