One of our favorite things is celebrating our lovely Chateau Elan Wedding couples. Join us on our trip down memory lane as we relive some of the precious moments in our new wedding feature blog series. Get ready for some serious vineyard wedding inspo!

Today we’re featuring Jean and Aretha’s beautiful summer Atlanta wedding held on our lush winery lawn in front of the iconic chateau building. Their reception followed in our large industrial-style pavilion with photography by Cains Camera. From gorgeous beaded mermaid gowns to diamond and pearl table setting accents, this wedding was breathtaking from start to finish.


Vendor List

Wedding Planner: Crystal Pink Events
Photography: Cain’s Camera
Videographer: Kirk Wedding Films
Wedding Cake: For Goodness Cakes
Men’s Wear: Miguel Wilson

To see more of our wedding photos check us out on Facebook. 

Start planning your dream wedding at Chateau Elan today.



Mike’s Wasted Mussels


1 tsp cooking oil

½ red bell pepper, diced

½ small onion, diced

½ cup tequila

¼ cup water 1 lime, juiced Freshly ground black pepper, season to taste

2 tbsp diced jalapeno peppers (optional)

2 lbs fresh mussels, scrubbed and debearded

½ cup chopped fresh cilantro


In a large pot, heat oil over medium heat.

Cook red pepper and onion in oil, stirring frequently, for 5 minutes

Stir in tequila, water, lime juice, fresh pepper, and jalapenos.

Bring to a boil, and dump in the mussels.

Sprinkle cilantro over the mussels, and cover with a tight fitting lid.

Allow to steam for 3-4 minutes or until all mussels have opened (discard any that don’t)

Click HERE to view our cooking class schedule where you’ll learn a new dish with step by step instruction from Chef Michael!

Culinary Team Building


Born in Philadelphia, Chef Michael Echols was heavily into football as a kid before setting his sights to the kitchen. At the young age of eight, he would surprise his mother by preparing the breakfasts’ he and his mother would try from various diners and restaurants they would eat at on her days off. By the age of 15, Michael had developed a full-fledged passion for cooking delicious food for his friends and family with his own flare.

Mike’s greatest motivational cooking influences were his family members. After his brother graduated from Le Cordon Bleu School of Culinary Arts, Michael decided that he also wanted to pursue his greatest passion, cooking, as a career. He then went on to attend Le Cordon Bleu School of Culinary Arts in Atlanta, GA earning his degree in Culinary Arts. After graduating from Le Cordon Bleu, Michael worked for the Ritz-Carlton Resort in St. Thomas, U.S. Virgin Islands for his internship.

In March of 2014, Echols joined the Chateau Elan Culinary team starting out as a cook III and progressing up to lead line cook I.

Michael has developed a distinct influence when preparing food. His diverse southern style of cuisine with a dash of Northern flare has propelled him into a Chef at Chateau Elan Winery & Resort, located in Braselton, GA where he has held the position of Culinary Studio Chef for the past two years.


Introducing… a brand new premium wine experience.


Tasting Notes

This is our first edition of a pure 100% Tannat. Famous in France and in Uruguay, this wine is a champion of style and character, unique, powerful, explosive. The grapes were harvested as a favor in a very small vineyard in Davis by the owner and his 5 month pregnant spouse at the end of the 2015 harvest, it concluded that vintage and I could have not ask for more. Aged for 18 months in new Jupilles French oak barrels,  as the other finger print wines, it has never been filtered and has almost zero sulfites. The color is a dark bright ruby with some violet nuances. At the nose some notes of dolce vanilla, dry straw and hint of peaches. At the palate, it starts with and overture of salinity followed by a huge body, ending with a bright, soft, long and elegant powdery tannin finish. A bomb for your senses .




Clean off those grills and stock up on the fireworks ‘cause Fourth of July is coming in hot!

If you’re looking for ways to take your BBQ to the next level, try these expert pairings from our Executive Winemaker, Simoné Bergese. He’s got all the insider know-how to take your celebration from good to exceptional.


Grilling steak? A classic! Try Mameli to enhance your steak dining experience. Mameli is a part of our Fingerprint Collection, and with its propensity for a big entrance, bright acidity, big structure, long tannin, and long finish, say hello to your steak’s new best friend. Leaving you with an aftertaste of ginger and red fruits, this deep, brick red wine will impress even the most prestigious of cookout guests.

Grilled Chicken

Going in for a white meat? Try our Chardonnay Reserve with your grilled chicken and you’ll crave the combo every time chicken is on the menu. This full-bodied white wine is made to impress with its’ light gardenia flavors and a sweet vanilla background. With its smoothness, acidity and clean finish, this wine compliments the grilled chicken perfectly—let this pairing transport you from the backyard to a 5-star dinner.


Thinking about staying true to American cuisine? Burgers will never be the same after you try them with Meritage or fan-favoriteVelvet Reserve red wine. Meritage’s aromas of cinnamon, vanilla, white pepper, anise and ripe strawberry set the stage for a light salty taste, with sustained acidity, a medium volume, and a coating yet persistent tannin structure— believe it or not, goes great with a  good burger! For something bolder, the Velvet Reserve is slightly oaked fruit bomb with lots of cassis and strawberry flavors. This vividly ruby red wine balances power and smoothness making it ideally parable with mild, tasty foods like the hamburger.


Bratwursts go well with Nancy or Sauvignon Blanc Reserve. Nancy, with its blend of 4 varieties of grapes, offers citrus and jasmine aromas, with a great entrance, smooth middle palate, and a spiky-vivid acidity. The premium white wine leaves you with a persistent saltiness. While Sauvignon’s dry-yet-fruity medium body and nut and earth accented finish really accentuate any Bratwurst recipe.


Pair ribs with our Scarlet Reserve! With Scarlet’s crisp vibrancy, this medium-bodied red will complement the juiciest of ribs! Experience notes of buttery nut brittle and the flavors of sweet spices, and cedar. Or try the Nancy with its light tannin structure from the Viognier and Trebbiano grapes, along with the smooth, citrus aspect and salty exit, this dry wine will enhance the ribs smoky tenderness.

Pork Chops

If Pork chops are on the menu, Zyrah is the perfect fit! Aged for 14 months in French oak barrels, with fragrances of eucalyptus, rosemary and macerated fruit, the full-bodied voluptuous taste and mild acidity pack a punch with its extra soft tannin structure. This deep red wine won’t disappoint next to your tender pork chops.

Pulled Pork

For Pulled pork, the Merlot Reserve showcases spicy and peppery flavors with dust notes that bring out the definitive flavors of pulled pork. Another great option is the Rose Reserve which elicits a dry, smooth, mineral and salty taste, and finishes with an almost buttery crust aftertaste. The dry saltiness will complement your pulled pork sandwiches—provoking that next level flavor you’re looking for.

Now that you’re equipped and ready for the classiest barbecue to ever grace a Fourth of July weekend, make sure you share your beautiful pairings and creations on social media and tag us using #chateauelan! We’d love to see what you think.

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Sweet summer time! Warm sunshine, beach time, and the perfect weather for a cold glass of white wine. But wait… you can’t forget about sunburns, peeling, easily dehydrated skin, sweating… need we say more? Your skin is craving a refresher and we’ve got just the thing.

One word: HydraFacial.

We sat down with our Spa Director and Expert, Michelle, to get the rundown on why you should add this fabulous facial to your skin care regime.

So, what is the Hydrafacial?

HydraFacial is an advanced medical-grade skin care treatment that targets fine lines and wrinkles, oily and congested skin, rosacea, and hyper­pigmentation. It softens the appearance of large pores, improves skin texture and tone, and helps to repair existing sun damage.

Who should get a Hydrafacial?

Everyone!! Recommended for all skin types!

Is summer the best time to get a Hydrafacial?

The HydraFacial is recommended for all seasons, however, since we tend to wear less makeup in the summer we really want our skin to look its best! We recommend having a HydraFacial at least once a month – twice if you can!

On a scale from 1-10 how relaxing is this facial?

Not only is this facial a 10 for relaxation – you get the added bonus of 10+ for results!

What’s your favorite wine to drink while enjoying this facial?

Any Chateau Elan wine goes well, but personally, I like a glass of Nancy in the summer!

So there you have it! From wrinkles to congested skin, this is your new go-to solution for the skin you’ve always wanted.

To schedule your Hydrafacial appointment, Click HERE

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So you popped the cork on your bottle of Chateau Elan Chardonnay—exactly what you needed for a relaxing #WineWednesday with your besties. By the end of the night, the gals have shown real self-control and you’ve managed not to drink the whole bottle… but now you’re faced (maybe for the first time) with the question: “how should I store my opened wine?”

We totally feel your pain and we’ve got your back.

Our Executive Winemaker, Simoné Bergese shared his finest tips so you can enjoy every sip like it was the first!

These little stoppers are a simple way to provide air-tight closure.

Just spray on top of the wine to remove the oxygen! Simoné likes the Private Preserve brand. And don’t worry, it’s completely non-toxic.

This handy tool will protect from oxidation, while still allowing the wine to age naturally.

  • And last but not least; Temperature!

Keep red wine between 64 and 72 F, and white wine between 42 and 54 F.

Talk about a life/wine saver. Now you have the tools to savor the flavor for as long as the bottle lasts.


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