SOMM TV wine & food Episode 286: How to turn a pig farm into a world class pinot noir - the story of Beaux Frères
Apr 10, 2026
Michael G. Etzel, founder who turned a pig farm into Beaux Frères, and Mikey Etzel, his son who modernized the winery. They trace the farm-to-legend journey, family tensions and reconciliation, shifting from powerful oak-driven Pinot to terroir clarity, and the influence of Robert Parker on their direction. Conversations focus on viticulture choices, stylistic evolution, and the challenges of running a family estate.
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Buying A Pig Farm Turned Winery
- Michael G. Etzel bought a rundown pig farm on a whim in 1986 and converted the barn into a winery.
- He partnered 50-50 with his brother-in-law Robert Parker Jr., named it Beau Frères, and renovated the pig barn to make wine when finances demanded it.
Parker Shaped Early Powerful Style
- Robert Parker's influence shaped early Beau Frères style toward low yields, power, and heavy new French oak.
- His palate and reputation gave the brand instant market traction and enabled direct-to-consumer success in the 1990s.
Make Pinot Powerful With Yield And Canopy Control
- To produce powerful Pinot in a cooler region, use low yields, dense spacing and aggressive leaf pulling to increase sun exposure.
- Beau Frères targeted one to 1.25 pounds per vine and relied on warm vintages in the 1990s to hit ripe, high-alcohol profiles.