Sour cherry, boysenberry, kola nut and fresh herbs on the nose. Rhubarb and ripe cherry on the palate are met with a bright and lengthy finish.
In the mid-90s, Jim Pratt, a vineyard manager to some of the most respected wineries in the Sonoma Coast and Russian River, went looking for a property to call his own. Jim explored Sebastopol, where apple farms were being converted to vineyard. Here, he found an ideal site south of Graton and west of Sebastopol: a 10 acre hillside location sitting on Goldridge soils with the perfect mix of cool weather —fog and wind — and early afternoon sunshine to produce vibrant high acid fruit. In 2000, Jim acquired the neighboring propriety and planted an additional seven acres.
50% Dijon 828, 25% Pommard, 25% Clone 23.
Saintsbury Winery was founded by Richard Ward and David Graves in 1981. Incidentally they both met during their graduate studies in Enology at UC Davis while taking a brewing class together and is where they made their first non commercial wine (a Santa Barbara grown barrel fermented Riesling). Fate sometimes works its magic – David had a biology degree from UC Santa Cruz and Richard had an engineering degree and both were pursuing careers in the wine industry.
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