This month we’re featuring a newer wholesale partner— Comptoir Wine Co! Based here in San Francisco, Comptoir curates wines from family-owned & operated wineries all over the world into their online shop, tasting sets, event services, & rotating wine club offerings, which include wines made by David Castleberry himself. We interviewed founder, sommelier & winemaker David Castleberry to share his vision with the Andytown community. Read on to learn more & be sure to grab some wine!
Please introduce yourself and tell us how you ended up in the wine/hospitality world.
I grew up and went to school in Tucson, Arizona where I put myself through college working in hospitality. After graduating I moved to Hawaii where I ran Food & Beverage programs for several resorts. While there I worked at an event with Chef Daniel Boulud at the Four Seasons and that changed everything, I was exposed to the top level of expertise in ingredients and execution, I was hooked. I furthered my wine education by becoming an Advanced Sommelier and Certified Wine Educator while working harvests for a boutique winery. This is where I fell in love with the idea of making wine. I moved to San Francisco and shortly after was recognized by renowned sommelier and author Rajat Parr to join the Michael Mina restaurant group and run the program at RN74. This turned the spark into a flame, I was exposed to some of the best food (Executive Chef Jason Berthold came from the French Laundry and Per Se) and wine (one of the best wine lists in the world and a Wine Spectator Grand Award winner). I was hugely influenced by the great food and wine minds I was exposed to. This gave me the ability to interact with my favorite winemakers and travel to the wine regions. I asked a lot of questions and took notes, trying to understand the how and why of the wines I love. I used this inspiration and was encouraged to pursue making my own wines, so I spent a lot of time in the vineyards and with winemakers in Santa Barbara. I made my first wine in 2017 under the Love & Terroir label, where I still produce limited amounts of hand-crafted Chenin Blanc and Syrah. This has evolved to include Comptoir, which includes the wines under both labels, concierge/event services and the opportunity to collaborate and work with other producers.
What makes Comptoir special and different from other wine companies?
I firmly believe that food and beverages should be consumed with enthusiasm and without pretension. I started the company as an outlet to use different blends and regions, in addition to offering wines and services pertaining to all things food and beverage (including coffee!). I love eating, drinking and sharing experiences with people in hopes they will find the same enjoyment. Whether it's through my wines or collaborations with like minded restaurants and partners. I hope that my wines and products are conducive to that. Coming from the industry and starting my own business I feel a camaraderie with like minded organizations whose products I love and want to support.
How do you approach hospitality and customer service?
I have a thoughtful perspective and listen to my partners, the understanding that while people’s tastes and flavor profiles are different the appreciation and passion behind them is the same and this is what drives me to do what I do. Which, at the end of the day, is to help people find things they enjoy and want to share. This is a competitive business in a competitive environment, I would be unable to succeed without my customers and I truly value that and view it as a partnership. Ours is a mutual success, I genuinely care and do my best to make that happen.
Share one random fact about Comptoir
Comptoir is a French term that translates to countertop and a trading post overseas. I chose the name because it reflects both ideas of sharing items at the counter (or table) and the idea of sourcing and working with people and products from around the world. I'm also a big hip-hop fan and liked the idea of using 'Straight Outta Comptoir'.
What is your favorite Andytown coffee
My go-to is the Wind & Sea, but I'm fascinated with coffee production and the similarities to wine so I like to mix it up. I recently was reading about honey processing and have really been enjoying the Satipo Finca Tasta.
Where is Comptoir located?
I make the wines in Santa Barbara, but am based in San Francisco.
What are your socials/website?
@comptoirwine
@loveandterroir
Collaboration + Gift Bundles
Comptoir has a few gift bundles in time for the holidays, including an Andytown X Thomas Keller Gift Bundle. Check them out here: Comptoir Gift Bundles
Thank you as always for tuning in!
