2015 CHARDONNAY, CARNEROS
Clones: Robert Young, Beresini, Cabral, Catarina, Old Wente, Dijon 76, 95,809, 548. Carneros is known for its
loam and clay soils and a mixture of flat land and rolling hillsides, which has the reliable marine fog that rolls in every
evening and burns off mid-morning.  88 WE

 


2015 CHARDONNAY, SANGIACOMO VINEYARD, CARNEROS

Clones: 35% Dijon 548, 29% Old Wente, 24% Catarina, and 12% Dijon 809. Sandy loam soil; bordering the
Sonoma Creek on the eastside and Fowler Creek running through the vineyard. 92 WS

2015 PINOT NOIR, CARNEROS
Clones: Swan, Pommard,Dijon 115, 667 and 777. Carneros is known for its loam and clay soils and a
mixture of flat land and rolling hillsides, which has the reliable marine fog that rolls in every evening and burns
off mid-morning.  91 WE

2014 PINOT NOIR, SONOMA COAST
Clones: 75% Pommard, 19% Dijon 828, 6% Dijon 777. Goldridge soil series, which is well drained and highly
erodible, with poor nutrients forcing vines to struggle thus delivering dense fruit clusters. Overall climate is cool,
foggy and sometimes windy; however, with enough sunshine to produce fruit with intense color and flavors. 90 WE

2015 PINOT NOIR LEE VINEYARD, CARNEROS, NAPA
Clones:17% Pommard, 83% Swan. Haire clay loam soil; exposure to the Petaluma wind gap and San Pablo Bay airstreams, creating temperate growing conditions. 92 WE

2015 PINOT NOIR SUNDAWG RIDGE, GREEN VALLEY - RUSSIAN RIVER

Clones: 81% Pommard, 14% Dijon 115, 5% Calera. 240 foot elevation, only twelve miles from the Pacific ocean, the vineyard showcases Goldridge soil. 93 WE

Saintsbury’s success was the result of its unwavering commitment to showing that world-class Pinot Noir and Chardonnay could be California mainstays when combined with an early commitment to the vineyards of Carneros as a source for outstanding grapes. The appellation was officially created in 1983, two years after Saintsbury’s founding. The Saintsbury team has always believed that innovation and a critical look at the vineyard, terroir, and winemaking are the best ways to increase quality. Experimentation in the vineyard and cellar led to the early adoption of new Pinot Noir clones, the acceptance of new and intricate irrigation regimens, and critical evaluations of the impact of filtering and must manipulation. These are all results of a “philosophy of investigation” that has helped make Saintsbury one of America’s foremost Pinot Noir and Chardonnay producers.  According to Wine Spectator’s Matt Kramer, “no winery has been more methodical in its investigation and pursuit of newly available Pinot Noir clones than Saintsbury,” who has “singlehandedly demolished the old assertion that California cannot create Pinot Noirs of a Burgundian standard of delicacy and finesse.”

Probably the first hint that Saintsbury would be different than other wineries came in 1979. Founders David Graves (left) and the late Richard Ward (right), who met while finishing their graduate classes in Enology at U.C. Davis, chose to take a big risk by making Santa Barbara barrel-fermented dry Riesling as one of their first wines together. The decision to make this largely unknown style of wine with limited commercial appeal was driven by personal passion for the highest quality instead of simply copying a proven formula for success. It is this spirit that has driven Saintsbury throughout its history.

© 2019 by VANGUARD WINES