GLENN - VIGNERON
Glenn Alexander began his wine career as a passionate consumer. Working and traveling around the country and Europe he had the opportunity to dine at some great restaurants and drink some wonderful wines. It became clear early on to him, if you wanted to enjoy any wine at its best, it had to be made in harmony with its environment and it had to be paired with the right foods.

Along with his wife Melissa, they moved to Sonoma County to pursue their dream of making great wines and enjoying wonderful cuisine. They bought a vineyard in the Russian River Valley. He completed the viticulture program at Santa Rosa College, interned at Preston Vineyards and worked closely with longtime vineyard manager Arturo Robledo before launching his own vineyard management company, Bacchus Vineyard Management.

For the last few years at Bacchus, he has worked closely with some great winemakers and has learned from all of them. "Paul Hobbs pays extremely detailed attention to the quality of the grapes in the vineyard. Wells Guthrie insists all vineyards must be in balance with nature. Hugh Chappelle has taught me that clones and blending produce depth of flavor and layering of flavors. Michael Browne makes sure the grapes are at the peak of flavor and ripeness before harvesting and John Holdredge shows up everyday with a passion to make great wines." Growing fruit for these and many other winemakers, laid the foundation for Glenn to launch his winemaking venture, LeMarc.

MELISSA - THE COOK
Melissa Alexander's love affair with food began early in life. Fresh vegetables and fresh fruit deserts were a part of everyday life. "I can't imagine not having fresh local ingredients to work with".
Over the years, Melissa has made many trips to France and Italy attending various cooking schools and exploring the local foods and wines. But the time she spent with Georgeanne Brennan in the small Provencal village of Aups had a major influence on her approach to cooking and living in wine country. Daily trips to the local baker, butcher, farmer's market were the rule not the exception. The quality of the food products is exceptional.
"I knew I wanted the best local ingredients and fresh foods I could get, so the move with my husband Glenn to Sonoma County and our journey into the local food and wine was perfect."  We have locally caught wild salmon and crab, organic dairies, and numerous family farms and farmer's markets. Meat and poultry producers CK Lamb, Liberty Duck, and Sonoma Foie Gras are here as well as cheese makers Andante, Redwood Hill Farms, and Pug's Leap. Sonoma County is a food and wine paradise.
For me, wine is indelibly linked family, friends, and the food. A sip of wine that revitalizes your palate brightens your outlook, and results in joy, laughter and conversation at the table which is a great gift.

CHELSEA - General Manager
After graduating from TCU in 2000 Chelsea Alexander moved to New York for a career in the fashion industry. Great Manhattan restaurants and wine shipments from her parents in Sonoma County soon had her thinking  more and more about the "wine business".   After some time spent working in Aspen, Colorado and hanging out with some chef friends she was more than ready to relocate to Sonoma County and help her parents launch the family's new wine……Sanglier.

While working through legal and compliance issues related to setting up Sanglier; Chelsea interned with her father's vineyard management company and learned first hand the importance of vineyard location and farming techniques required for great fruit. She also worked at Ridge Vineyard's Lytton Springs tasting room and helped crush Lemarc's 2007 vintage.

Chelsea has completed wine tasting and wine business classes at UC Davis and Santa Rosa College, but will tell you, "you can go to all the tasting classes you want, but a regular seat at my mother's table and routine trips to my father's cellar are a lot more fun and far more insightful into the romance and mystery of wine and food".