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| Testarossa Vineyards, located in the historic Novitiate of Los Gatos, approximately sixty miles south of San Francisco, was founded by the husband and wife team of Rob and Diana Jensen. Leaving high-tech careers behind, they started Testarossa by producing 25 cases in their garage. Today, Testarossa produces over 15,000 cases annually and has earned wide acclaims for its wines. The name Testarossa (Italian for "red-head") was a nickname given to Rob when he was a university student in Italy. The reserve Pinot Noir, the Cuvée Niclaire, is named after Rob and Diana's children, Nicholas and Claire. The Diana's Reserve Chardonnay bears the name of the cofounder and proprietor. |
| Testarossa Website |
| Chardonnay Castello |
| “Castello” is a blend of seven California Chardonnay vineyards from cool climate AVA's along the central coast: Sleepy Hollow & Rosella’s Vineyards from Santa Lucia Highlands; Bien Nacido & Solomon Hills Vineyards from Santa Maria Valley; Sanford & Benedict Vineyard from Santa Rita Hills; Brosseau Vineyard from Chalone; and the La Cruz Vineyard from the Sonoma Coast. Fruit is left on lees throughout natural yeast fermentations in 100% French Oak (30% new), then undergoes 100% Malolactic fermentation, before aging in oak for 9 months. 4,638 cases produced. |
| Pinot Noir Palazzio |
| “Palazzio” is a blend from the finest cool climate Pinot Noir vineyards along the California coast: Garys’, Rosella’s, & Sleepy Hollow Vineyard from Santa Lucia Highlands; Sanford & Benedict Vineyard from Santa Rita Hills; Bien Nacido Vineyard from Santa Maria Valley; Brosseau Vineyard from Chalone; Graham Family & Fritchen Vineyards from Russian River Valley and the La Cruz Vineyard from the Sonoma Coast AVA. The fruit is carefully hand-sorted, and a gravity flow process is used throughout fermentation. In the cellar there is an extended cold-soak before the wines ferment in custom 5-ton stainless steel fermenters, and then spend 9 months in 42% new French oak. The wine is then bottled unfined with only the lightest filtration used on the wine. 3,638 cases produced. |
| Syrah Subasio |
| 2005 is the initial bottling of this cool-climate Syrah. A blend of grapes from three vineyards: Thompson (Santa Barbara); Sapphire Hill (Russian River Valley) and Blackridge (Santa Cruz Mtns.) The grapes undergo an extended pre-fermentation coldsoak, and different from Pinot Noir, the winemaking team utilizes a combination of traditional punch downs mixed with more oxygenating pump-overs which are critical for this varietal. Aged for 18 Months in a combination of French & American oak (35% new). 631 cases produced |
| Chardonnay Sanford & Benedict |
| This renowned vineyard was planted in 1971 to the Mt. Eden clone of Chardonnay, in what is now known as the Santa Rita Hills appellation of Santa Barbara. All natural yeast fermentation, 100% malolactic fermentation and aged for 11 months in 33% new French oak. 524 cases produced |
| Chardonnay "Diana's reserve" |
| This wine is a special cuvee created each year from the finest 12 barrels of Chardonnay in the cellar as selected by winemaker Bill Brosseau. The 05 vintage was aged 13 months in 100% French oak (28% new). 297 cases produced. |
| Pinot Noir Sleepy Hollow vineyard |
| This renown vineyard was planted in 1973 to the Martini Clone of Pinot Noir, and is one of the oldest plantings of Pinot Noir in the Santa Lucia Highlands appellation. Owned by Robert Talbott, these low yielding vines receive exceptional care. The wine is aged for 13 months in 44% new French oak barrels. 864 cases produced. |
| Pinot Noir Cuvee Niclaire Reserve |
| This reserve bottling of Pinot Noir is a special cuvee created each year from the finest eight barrels in the cellar as selected by winemaker Bill Brosseau. Aged 13 months in 100% French oak (85% new). 195 cases produced. |
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