Cuvée Luke – Saralee’s Vineyard
The Cuvée Luke is a blend of 48% Roussanne, 35% Marsanne and 17% Viognier, named for the Davis’ eldest grandchild. This wine was inspired by traditions from the Rhône Valley, while embracing the terroir of the Russian River Valley. The three varieties come together seamlessly, expressing stone fruit and floral aromatics, balanced with a distinctive minerality.The fruit for this wine comes from Saralee’s Vineyard in the Russian River Valley. The Viognier in this blend was planted in 1995, the same year that the Davis’ planted their estate vineyard, just a few miles away. The soil in this vineyard is Cortina series, a gravelly loam which reflects the minerality in all three of the varietals. Once in the winery, both the Marsanne and the Viognier were whole cluster pressed. The Roussanne was picked at night, destemmed, then held as whole berries for several days in a small closed top tank at 40 degrees F before pressing off the skins. While working in the Rhône Valley, Guy found the extended skin contact with the Roussanne adds a great textural component, and a very special element of complexity, ringing true with this vineyard/wine as well. All varieties were aged individually in 200 liter stainless steel barrels. All the ferments took off spontaneously with the native yeasts, then once the populations of yeast seemed healthy and steady, the temperature of the cellar was taken down to 50 degrees F to slowly go dry, working to preserve the precious aromatics. This wine did not go through ML. All the acidity is natural, as is the alcohol level. Blended 30 days prior to bottling. 13.4% alcohol.
About the Producer
Guy Davis' wine roots run deep, reaching back to the age of nineteen when he worked in a French restaurant in Seattle while pursuing an economics degree at the University of Washington. Guy worked as an assistant to the chef. After the last customer left and the doors closed, Guy would retire to the kitchen to make dinner for the owner and chef before joining them for a night of food, wine, and conversation. Each night, they'd open bottles of great wine from France, always combined with great French food and a healthy dose of good conversation. Guy was an eager, open listener. And over glasses of wine, his enthusiasm grew. As he drank from the classic wine regions of France, from Bordeaux to Burgundy, the men schooled him on the origins and characteristics of each particular region.
Judy Davis has shared a passion for wine with husband Guy for nearly 30 years. Her wine journey began in the restaurant world while she put herself through college and developed into a full time venture when Guy and Judy founded the Passport Wine Club in 1992. Judy considers herself a lucky member of the team traveling through France with Guy during the Passport days, touring, tasting, and honing their acuity for finding little known wine gems from the regions of France and Argentina.
In 1997, Judy and Guy stepped across the great divide into farming and winemaking when they founded Davis Family Vineyards. Their two sons have absorbed a far-reaching understanding of wine through hands-on experience and followed them into the wine business. Cole is the cellar master and assistant winemaker at Davis Family Vineyards, and Cooper is attending Sonoma State University working toward his Wine Marketing degree. 3rd generation up-and-comer Luke, Cole's young son, has his eagle eye trained on the vineyard activities and regularly jumps in with full enthusiasm for the venture!
Guy and Judy planted and live on their vineyard and farm it organically. Judy assists with hospitality at the winery and represents Davis Family Vineyards at marketing and sales events across the U.S. She is Guy's "test palate" on frequent occasion, with home blind-tastings a regular occurrence as the wines are readied for bottling, and samples grapes at harvest as well. Judy also partners with Guy on olive oil production and the annual blending of their signature olive oil. In her other life, Judy is an RN, and has worked for 25 years in Labor and Delivery, and the last 4 years as the Charge Nurse in the Ob/Gyn Department at Kaiser Permanente.
Farming/vinification practices & sustainability: organic farming. Only indigenous yeasts are used. The wines are not fined. Davis uses Nomacorc Green Line corks, made from sustainable, renewable sugarcane-based raw materials.
Davis Family Vineyards