About The Vineyard...

Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiacomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About The Vintage...

We finally received much needed rain in the winter of 2015, which put us back on the road to having healthier levels of soil moisture. The 2016 vintage began early, much like the previous vintages, and the optimal growing season caused us to speculate that this would be a very early harvest as well. An unseasonably cool spell visited us mid-summer, slowing down growth. After this brief spell, very warm days followed by cool nights finished off the growing season, giving us a great balance of ripe fruit and mouthwatering acidity. While not as early as projected, our harvest still ended up wrapping up long before the rains of October came.

About The Wine...

We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. We fermented the must entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. In addition, we stirred lees to enhance texture and develop additional layers. 374 cases produced.

Tasting Notes...

Spectacular aromatics are enhanced by a flinty, mineral mouthfeel and lingering finish. Asian pear, summer peach, and honeyed tangerine greet the nose along with fragrant white flowers and fresh Granny Smith apples. The nose is further made complex with whiffs of meringue, clove, and orange zest. On the palate, notes of stone fruit and lemon custard complement the bold fruit notes of mandarin, star fruit and green apple leading to a lingering finish of peach and grapefruit. Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.

About The Vineyard...

Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiacomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About The Vintage...

2015 gave us a small vintage with intense flavors. An unseasonably warm winter, followed by an early spring predictably caused an early bud break and beginning to the growing year. Unlike the warmth that came after the bloom in 2014, this bud break was met with colder temperatures that, combined with continued drought, ultimately led to a much smaller crop. Summer came and brought soaring temperatures with it, so the 2015 harvest was another early one. Quality and flavor were excellent in the fruit that made it into barrel.

About The Wine...

We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. We fermented the must entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. In addition, we stirred lees to enhance texture and develop additional layers. 268 cases produced.

Tasting Notes...

Spectacular aromatics are enhanced by a flinty, mineral mouthfeel and lingering finish. Asian pear, summer melon, and honeyed tangerine greet the nose, followed by whiffs of key lime and Granny Smith apples. The nose is well spiced with meringue, clove, and salt-water taffy. On the palate, notes of stony earth, lemon custard, and cardamom complement the bold fruit notes of mandarin, star fruit, green apple, and pear. Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.

about the vineyard...

Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiacomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

about the vintage...

2014 graced us with another pleasant growing year. Despite the relatively dry, warm winter and threats of drought, soil moisture was adequate to abundant ensuring a good foundation for the growing season. An early bud break was followed by warm weather which yielded a perfect fruit set, with up to 4 seeds forming per berry in bigger and more populated clusters. The consistently warm weather helped to bring on an early harvest since everything, even the seeds, were fully ripe and ready for the picking.

about the wine...

We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. We fermented the must entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. In addition, we stirred lees to enhance texture and develop additional layers. 384 cases produced.

tasting notes...

Spectacular aromatics are enhanced by a flinty, mineral mouthfeel and lingering finish.  Asian pear, Meyer lemon, and tangerine present bold early notes, seconded by key lime and Granny Smith apples.  The nose is well spiced with meringue, clove, and salt-water taffy.  On the palate are found key lime notes, stony earth, cardamom and allspice complementing the bold fruit notes of mandarin, star fruit, green apple, and pear.  The marvelous mouthfeel is bright and steely while lingering and mineral, a magical combination.  Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.

About the Vineyard...

Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiacomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About the Vintage...

2013 was a season of generous weather. Adequate winter rain and soil moisture ensured for a nice start to the growing season devoid of early frost. Ideal bloom conditions provided for a uniform fruit set. A summer of consistent temperatures without notable extremes kept the vines functioning optimally without undue stress. Late season warmth ensured nice ripe tannin and color development. In summary, this was a wonderfully cooperative vintage.

About the Wine...

We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. We fermented the must entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. In addition, we stirred lees to enhance texture and develop additional layers. 667 cases produced.

Tasting Notes...

Spectacular aromatics fleshed out with a flinty, mineral mouthfeel and lingering finish. Asian pear, Meyer lemon, and tangerine present bold early notes, seconded by key lime and Granny Smith apples. The nose is well-spiced with meringue, clove, flint, and salt water taffy. On the palate, the bold fruit notes of mandarin, star fruit, green apple, and pear are zested with key lime notes, stony earth, cardamom and allspice. The mouthfeel is tremendous--at once bright and steely along with lingering and mineral, a magical combination. Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.

About the Vineyard...
Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiocomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About the Vintage...

2010 was a challenge to the nerves as well as a chance for experienced wine makers to strut their stuff.  In other words, those with experience were advantaged with the working knowledge of how best to manage their vineyards and to keep their fruit clean and healthy.  Heavy spring rains were followed by a summer season that was significantly cooler than average.  A mid-season heat spike, with temperatures suddenly topping 100, left a percentage of clusters burned up and dried out.  As the later-than-average harvest progressed, heavy rains started earlier than usual.  Our Pinot Gris benefited from the coolness and was harvested before the fall rains.  The fruit held tremendous acidity and shows off with bright fruit and a long, lingering mineral mouthfeel.

About the Wine...
We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. Fermentation was carried out entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. Lees were stirred to enhance texture and develop additional layers.  496 cases produced.

About the Vineyard...
Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiocomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About the Vintage...

The spring brought late rain, which prompted vigor and health in the vines, and these vines were harvested long before the unusually early rains in the fall. The harvest was earlier than usual, as it was in 2008 as well. Yields were, across almost all of our vineyard, lower than expected. So, our total production of Pinot Gris off of these eight rows was fairly low, but of excellent quality.

About the Wine...
We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. Fermentation was carried out entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. Lees were stirred to enhance texture and develop additional layers. 396 cases produced.

About the Vineyard...
Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiocomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About the Vintage...
2008 started out with some difficulty, with the vines suffering a terrific frost and drought conditions.  The frost, however, proved to have a silver lining, limiting yields severely and so enabling the vines to weather the drought nicely.  In other words, the vines were able to produce excellent quality, though at significantly lower quantities.  Warmer than average mornings, through much of the summer, gave a boost to the vines, and harvest actually arrived earlier than usual.  We picked this vineyard a full 16 days earlier than the previous three vintages.  The fruit possesses the structure and acidity that we have come to expect from this vineyard, and shows the warmth of the vintage in its softer mid-palate.

About the Wine...
We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. Fermentation was carried out entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. Lees were stirred to enhance texture and develop additional layers.  467 cases produced.

Tasting Notes...
Tangerine, honeysuckle, Asian pear, orange blossom, and honey--with a whiff of marzipan and jasmine--provide the exotic backdrop to our Pinot Gris. The palate expands and softens into round melon flavors mixed with apricot and ripe tangerine, finishing with a smooth viscosity braced by key lime and acidity. Mineral and spice notes mingle with tropical fruit for a long finish.  Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.

About the Vineyard...
Starting in 1999, we began an experiment with the Sangiocomo family and pinot gris. Based on that initial success, we embarked on a larger scale project, and the Sangiocomo’s planted 2 acres of pinot gris exclusively for Ancien, using imported Alsacian clones. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiocomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsacian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. Currently, we are the only winery that is sourcing pinot gris from this vineyard.

About the Vintage...
2007 was just slightly warmer than the previous vintage, however, the heat was even, with no major spikes to disrupt a long, slow ripening. The grapes retained their acidity nicely, reaching a full and well-balanced ripeness. We harvested at night on September 26, just one day earlier than the past two vintages. A nice sign, we think, for the vineyard and its development.

About the Wine...
We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. Fermentation was carried out entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. Lees were stirred to enhance texture and develop additional layers. Wine analysis: Alc. 14%, pH 3.49, TA 6.5 g/l. , RS 0.5 g/l. 550 cases produced.

Tasting Notes...
Tangerine, honeysuckle, grapefruit, Asian pear, orange blossom, and honey--with a whiff of marzipan--provide the exotic backdrop to our pinot gris. The palate expands with soft and round melon flavors and a smooth viscosity braced by key lime and acidity. Mineral and spice notes mingle with tropical fruit for a long finish.

About the Vineyard...
Our Pinot Gris is grown by the Sangiacomo family at their El Novillero site. We had experimented with a few barrels between 1999 and 2001. Based on that success, we decided to embark on a larger scale project endeavoring to make a Pinot Gris modeled upon the richer flavored, fuller bodied Alsatian style. The clay soils and eastern facing orientation at Novillero are ideal for the rich and structured style we were aiming for. Mike Sangiacomo planted the vineyard to our specs in 2002. We started with two clones imported from Alsace: #152 and #146. The first yields more flowery and aromatic notes while the second, denser and more structured with flint and spice notes. Our two acre block is currently the only Pinot Gris the Sangiacomo family grow.

About the Vintage...
The 2006 vintage provided us with beautiful Spring conditions and the fruit set well. Late rains in May made for plump berries and botrytis pressure which did not not present a challenge to the decades of experience the Sangiacomos' bring to grape growing. The fruit was thinned and leaves were pulled to ensure clean fruit that developed lush fruit flavors.

About the Wine...
The grapes were hand harvested at night resulting in grapes in the low 50°s' as they went into the press as whole clusters. We pressed to maximize extraction of the spice and structure of Pinot Gris. A cultured yeast, Cotes de Blanc, was added for its ability to emphasize floral fruit notes. The primary fermentation was carried out entirely in neutral barrels at a cool 50 °F to capture and retain rich fruit flavors. The lees were stirred upon completion of fermentation to enhance texture and encourage development. The wine did not undergo malolactic fermentation. Wine analysis: Alc. 14%, pH 3.36, TA 6.8 g/l. , RS 0.2 g/l. 580 cases produced.

Tasting Notes...
Lemon, tangerine, honeysuckle, melon, green apple, and grapefruit provide the exotic backdrop to our Pinot Gris. Lemon zest, spice, almond paste, and subtle tropical notes echo in the flavors on the palate accompanied by creamy texture that is a little tight upon release. Nice acidity, mineral, spice, and key lime flavors drive the wine through to the finish. The wine will develop nicely in the months and years ahead.

About the Vineyard...
This is our second vintage of Pinot Gris from the Sangiacomo family’s El Novillero Block. We had experimented with a few barrels between 1999 and 2001. Based on that success, we decided to embark on a larger scale project endeavoring to make a Pinot Gris modeled upon the richer flavored, fuller bodied Alsatian style. The clay soils and eastern facing orientation at Novillero are ideal for the rich and structured style we were aiming for. Mike Sangiacomo planted the vineyard to our specs in 2002. We started with two clones imported from Alsace: #152 and #146. The first yields more flowery and aromatic notes while the second, denser and more structured with flint and spice notes. Our two acre block is currently the only Pinot Gris the Sangiacomo family grow.

About the Vintage...
The 2005 vintage is the most consistent, in terms of weather, in memory. The season was cool without heat spikes or consistent cold spells. Ripening was very slow allowing excellent physiological development – or in simpler terms, the fruit tasted GREAT! As in 2004, we saw high acidities but inhibited malolactic fermentation to achieve the lush style with the freshness and focus nice acidity brings.

About the Wine...
The grapes were well extracted by pressing as whole clusters then racked into used French oak for fermentation. A cultured yeast, Cotes de Blanc, was added for its ability to emphasize floral fruit notes. The primary fermentation was carried out entirely in barrel at a cool 50 °F to capture and retain rich fruit flavors. The lees were stirred upon completion of fermentation to enhance texture and encourage development. The wine did not undergo malolactic fermentation. Wine analysis: Alc. 14%, pH 3.30, TA 6.2 g/l. , RS 0.2 g/l. 375 cases produced.

Tasting Notes...
Familiar aromas of tangerine, honeydew, melon, green apple, and grapefruit provide the exotic but familiar backdrop to our Pinot Gris. Lemon zest, spice, almond paste, and subtle tropical notes echo in the flavors on the palate accompanied by creamy texture that is a little tight upon release. Crisp acidity and key lime flavors drive the wine through to the finish. The wine will continue to flesh out in the months and years ahead with additional layers and complexities to follow.

About the Vineyard...
2004 marks the return of Ancien Pinot Gris. We had experimented with a few barrels between 1999 and 2001. Based on that success, we decided to embark on a larger scale project endeavoring to make a Pinot Gris modeled upon the richer flavored, fuller bodied Alsatian style. Our next step was to find the site. We hoped to find well drained clay soils in a cool area. A telephone call to Mike Sangiacomo yielded the perfect spot - the far southwestern edge at the family's El Novillero Vineyard. The soils and eastern facing orientation seemed perfect. We started with two clones recently imported from Alsace: #152 and #146. The first yields more flowery and aromatic notes while the second, denser and more structured with flint and spice notes. Our two acre block is currently that only Pinot Gris the Sangiacomo family grow.

About the Vintage...
While we are still learning what will constitute a great Carneros Pinot Gris vintage, we are happy with the results from 2004. We had hoped to harvest a small amount of fruit in 2003 but at the 11th hour the crop was lost to the birds. With all the surrounding vineyards untouched, we were disappointed at our lost but hopeful the birds' preference was indicative of great things to come. With a little help from the bird netting, in 2004 we managed to see a moderate crop the ripened evenly under warm conditions in early September.

About the Wine...
The grapes were well extracted by pressing as whole clusters then racked into used French oak for fermentation. A cultured yeast, Cotes de Blanc, was added for its ability to emphasize floral fruit notes. The primary fermentation was carried out entirely in barrel at a cool 50 °F to capture and retain rich fruit flavors. The lees were stirred upon completion of fermentation to enhance texture and encourage development. The wine did not undergo malolactic fermentation as to keep its freshness and focus which comes with the lively acidity. Wine analysis: Alc. 14%, pH 3.36, TA 6.1 g/l. , RS 0.2 g/l. 240 cases produced.

Tasting Notes...
Aromas of tangerine, honeydew, melon,green apple, and grapefruit zest echo in the flavors on the palate accompanied by rich and creamy texture, refreshing acidity and exotic key lime flavors in the finish. Firmly structured, the wine will continue to flesh out in the months and years ahead with additional layers and complexities to follow.