Greetings, Friends of The Williamsburg Winery, As we bring 2020 to a close, I am reminded of the words of English explorer and soldier John Smith. “The attitude, and the mind, is where it all starts.” Remaining hopeful, enthusiastic and, as always, mindful of the blessings we breathe in daily at Wessex Hundred is so important for us all. A new year awaits after a global pandemic that altered the way we go about living our lives. At The Williamsburg Winery, we endured a shutdo

Williamsburg, Virginia — Toast the new year with a little sparkle from The Williamsburg Winery. The state’s largest winery recently introduced sparkling wine to its portfolio with two fizzy selections. The crisp, fruit-forward 2017 Brut Rosé displays notes of strawberry, cherry and vanilla, and the 2017 Blanc de Blanc features notes of lemon, green apple and pear, with a creaminess to the finish. “Every day is a good day for a bubbly!” said Patrick Duffeler, founder of The Wi

Simon Smith’s career has taken him from one storybook setting to the next. The Vice President of Food and Beverage at The Williamsburg Winery grew up in lush Kent, England, known for its rolling hills, lush garden and iconic castles. Simon accompanied his father, a designer of homes and hotel interiors, often on travels to Spain, Portugal, Amsterdam and France. “We dined well and that sparked a passion for me in the hospitality business at a young age,” he says. “I actually d

Family dinner in the Meyer household did not equate to burgers and fries. At 4-years-old, Matthew Meyer, today Winemaker at The Williamsburg Winery, savored sips of wine at a dinner table where proper dress was expected, understandable perhaps given his lineage. Matthew is the son of Henry Meyer, one of seven Diamond Consultants worldwide along with being a professor at Purdue University. “Travel, education, culture were important to him, and he instilled that in his children

Francoise Duffeler’s appreciation for nature and its spiritual ability to nurture dates back to growing up in the picturesque French countryside. Gothic castles, fragrant gardens and acres of bucolic green space distinguish the Loire Valley, luxuries Duffeler never took for granted. “Even at a young age, I knew how lucky I was,” she says. How fitting that the pastoral vineyards that flourish in the region foreshadow Francoise’s future. The wife of founder Patrick Duffeler is

Kenny Bumbaco studied aboard in Seville for a summer at William & Mary to immerse himself in the Spanish culture. Languages fascinate him, dating back to his introduction to Latin as a sixth-grader. He’s fluent in Spanish, can speak French, some Italian and a hint of Greek. But at 19, he discovered the language of wine, which opened up an entirely unexpected career path. “Wine was the most popular beverage in Spain; they’re more of a wine country than a spirits country,” Kenn

Moldova, the birth country to Elena Barber, boasts more wines per capita than anywhere else in the world. “Pretty much everybody in my country makes their own wine,” Elena, Assistant Vice President of Trade Sales for The Williamsburg Winery, reveals in her lovely Romanian accent. “My parents made a house wine every year. From the picking to the stomping of the grapes, I was part of all of it as a kid.” Nonetheless, she had no intention of making a future in the industry. Afte

Jim Beckert knew he wanted to retire in Williamsburg after a visit to Ford’s Colony nearly 20 years ago. He and his wife, Nanette, call it home today, though Jim is far from retired. The Ohio native is Executive Vice President and Chief Financial Officer at The Williamsburg Winery. It’s a position he’s held since a real retirement after 38 years at Verizon Communications. Jim held a variety of roles there, his last, Assistant Treasurer in charge of managing the financial aspe

Here’s how Bruce Vogt feels about oysters. “After God created the oyster, he didn’t need to evolve it any further because it was perfect!” says the owner of Big Island Aquaculture in Gloucester. It’s a sentiment shared by Patrick Duffeler, founder The Williamsburg Winery. “Oysters are pearls of this region,” he says. Combine the shellfish with a glass of wine and you have the recipe for a special night. In fact, Vogt will tell you, there is no better twosome than a half shell

“Hello! Welcome!” The frequent greetings from Patrick Duffeler turns some heads as he walks through the Gabriel Archer Tavern on the grounds of the winery and farm he founded decades ago. The founder of The Williamsburg Winery makes a point to make an appearance to welcome guests, not to disturb them. Because welcome is how he wants them all to feel. It’s how he’s always wanted the community to feel. And relaxed. Whether sitting inside the Gabriel Archer Tavern, the winery’s