Welcome to emanueltres.com

special thanks to The Four Season’s in Westlake for featuring E3 wines in their tasting room from July to September.

We’d like to welcome “Parachute” the Chicago Tribune’s best new restaurant 2014 to the emanuel tres family of restaurants. We’d also like to welcome “Playa Provisions” from Top Chef Brooke Williamson in Playa del Rey, CA and Michelin starred “North Pond Restaurant” in Chicago as well as Thomas Keller’s “ad hoc” in Yountville, CA.

emanuel tres wines is also honored to be featured on the wine list at Patina Restaurant in Tokyo and French Laundry Alumni’s “Farmshop” in Brentwood and Marin as well as Top Chef winner Stephani Izard’s “the girl and the goat” in Chicago.


Welcome to the emanuel tres website. Thanks for stopping by.
Here’s a few notes on who we are in the wine business.

emanuel tres wines are a part of the growing emergence of the “farm to table” movement in the culinary scene in the US. Chefs rely on the best farmers, butchers, and fisherman for the best product to create their works of art helping propel their establishments to local and worldwide recognition. Similarly, emanuel tres is taking the wine scene local in Southern California, moving in a direction that could be easily be described as “vine to table”. Sourcing fruit grown at the best vineyard sites for each microclimate and varietal creates an environment to make wines simply and with structural integrity.

emanuel tres is all about the simplicity of wine made naturally; sustainable fruit, native yeasts, fermenting in the super-clean environment of stainless steel at low temperatures, finally resting in dense neutral oak barrels until blending and bottling.

The result is varietally and regionally specific wines that drink fresh and lively in their youth, but have great potential for aging.

We hope you like your visit here.