Pinot Noir – Sonoma Coast – Campbell Ranch
Campbell Ranch Vineyard is located just west of the town of Annapolis in the Northern corner of the Sonoma Coast appellation. The vineyard is perched at 1,000 ft elevation, above the fog, clouds and the Pacific coastline. The proximity to the ocean keeps the vineyard site extremely cool, yet the elevation ensures continuous sunshine on the vines. The soil is calcareous coastal sandstone and closely spaced vines are planted to multiple Dijon clones. All of these factors combined help deliver a beautiful Pinot Noir – bright acidity, balanced yet rich vibrant fruit and refined mouth coating tannins.The fermentation was conducted using native yeast in small, temperature controlled, open top fermentors. Gentle punch downs were done over a 3-4 week fermentation, after a 5-7 day cold soak. The Pinot was then pressed and transferred directly into barrel, using gravity flow. Aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one year old, and 1/3 are 2 year old. 14.1% 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