Left to Right: Mikael Tigrett, Steve Matthiasson, Jaime Araujo Bézian, Greg Araujo, Daphne Araujo, Bart Araujo, Nigel Kinsman, Françoise Peschon

Accendo Team

People are fundamental to what we are creating

At Accendo, we are privileged and grateful to be working with many of the same small team members that helped us build Araujo Estate. The collective knowledge and experience of our collaborators Nigel Kinsman and Françoise Peschon, winemakers; Michel Rolland, consulting enologist; Steve Matthiasson, viticulturist; and Jeff Dawson, Biodynamic consultant - are integral to our winegrowing success.

The talent and commitment of each and every one of these people will ensure excellence in our endeavors.

And it is energizing to collaborate together as a family, every member bringing experience and perspective to the group with vitality and passion.

Daphne and Bart Araujo waling in the vineyards
Bart and Daphne Araujo

Partners

Bart & Daphne Araujo

Their journey as Napa Valley vintners began in 1990 when Daphne and Bart became proprietors of the historic Eisele Vineyard in Calistoga and launched Araujo Estate Wines. Relying on their previous business and landscape design experiences, they learned how to grow grapes and farm organically and biodynamically, and went on to produce one of the most celebrated wines from the region.


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Jaime Araujo
Jaime Araujo

Partner

Jaime Araujo

As a partner in Accendo Cellars, Jaime brings a wealth of experience in marketing fine wine worldwide. Before joining the family business, she founded Terravina, an international marketing, communications and strategic solutions company for the wine industry based in Paris. She also spent three years working in marketing for the wine and spirits division of LVMH.


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Greg Araujo
Greg Araujo

Partner

Greg Araujo

Greg’s path was unconventional. He is perhaps the one who was the most clearly predestined for the role, but the one who also resisted the longest. The family’s arrival in Napa ignited Greg’s interest in food and gastronomy, and in 1995, fresh out of college, he became the first American to study at the prestigious Luis Irizar cooking school in San Sebastian, Spain.


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“The vineyard sources changed and the winery changed, but the team, the ethos and the mindset behind how we make the wines and what we want the finished product to look like remains the same.”

– Greg Araujo

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