Saintsbury

We make wines we like to drink

Andre Tchelistcheff , the great Russian emigre winemaker/prophet, proclaimed that Carneros with its cool climate would one day produce Northern California’s best Pinot Noir and Chardonnay. Though a few growers and sparkling wine producers in the 1970s heeded his call and began planting vineyards in the district, it took a few years for a winery to focus on making a true Carneros Chardonnay or Pinot Noir. One of the pioneers in this area was Saintsbury.

 Founded in 1981 by Richard Ward and David Graves (who had met in an oenology class at UC Davis) Saintsbury has always aimed to produce distinctive Pinot Noir and Chardonnay exclusively from the cool and windy terroir of Carneros. Starting small, success came quickly, with the winery growing to 35,000 cases within 10 years. Over the years, Saintsbury has focused almost entirely on single vineyard and appellation-designated Pinot Noir and Chardonnay – though recently it has begun to make wine from vineyards in the Anderson Valley and to produce some Carneros Syrah as well. Saintsbury was an early adopter of using varietal clones to improve their wine by, for example, planting a particular vineyard site with the most appropriate clones or by using clonal diversity to achieve more complexity. A few years ago, Saintsbury sold off its Garnet line of high value wines in order to focus on appellation-designated or single vineyard wines. Frenchman Jerome Chery, the winemaker since 2004, is a specialist in these sorts of wines.

Wine Maker

David Graves

Country

USA

Region

California


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Wines from this Winery


2018 Saintsbury Carneros Chardonnay (375ml)

After nearly 40 years of making wine in Carneros, the folks at Saintsbury grasp the connection between the terroir and their style of Chardonnay. The Carneros AVA's combination of rolling hills, loam and clay soils, and that massive fog bank that rolls in daily, ripening fruit slowly to perfection, is the first step in producing Chardonnay with nuance and verve. The complexity of Saintsbury Chardonnay is further influenced by vineyards planted to ten over clones of Chardonnay as well as a Burgundian approach to winemaking that includes sur lie aging and battonage. The 2018 comes in at 13.5% alcohol and tastes fresh and zippy. It will pair well with braised chicken with lemon and olives, grilled whole fish, or creamy cheeses. The 375 ml bottle size will open up your meals to more creative wine choices!

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¥2,970 (incl. tax)
2017 Saintsbury Carneros Pinot Noir (375ml)

With the San Pablo Bay to the south and the Petaluma Gap to the west, the Carneros AVA gets hit by cool fogs and strong breezes throughout the summer. Add the loam and clay soils, and you have prime terroir for Pinot Noir. Saintsbury has been producing Pinot Noir in Carneros for decades. With vineyards planted to six clones Pinot Noir, their wines achieve great complexity and depth. In 2017, the late summer was somewhat warmer than usual, which led to steady and consistent ripening of the fruit. The wine stands out with a lovely perfume of rose petals and earth and a silky texture that will pair well with lamb, duck and stewed curries. 

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¥3,740 (incl. tax)
2017 Saintsbury Carneros Chardonnay

The secrets to Saintsbury’s energetic and zesty Chardonnay lie in the gentle hills, loam and clay soils, and cool summers of the Carneros region. But vineyards planted to ten over clones of Chardonnay and decades of winemaking experience also play a role in the complexity and nuance of this wine. Burgundian cellar methods, such as sur lie aging and battonage, extract flavor and ensure that fruit and natural acidity remain in perfect balance. In 2017, a wet winter was followed by a summer of mostly moderate temperatures that allowed the winery to harvest the fruit in a leisurely manner over a 40-day period.  The wine is a moderate 13.5% alcohol and tastes fresh and zippy. It will pair well with braised chicken with lemon and olives, grilled whole fish, or creamy cheeses.

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¥4,950 (incl. tax)
2017 Saintsbury Carneros Pinot Noir

With the San Pablo Bay to the south and the Petaluma Gap to the west, the Carneros AVA gets hit by cool fogs and strong breezes throughout the summer. Add the loam and clay soils, and you have prime terroir for Pinot Noir. Saintsbury has been producing Pinot Noir in Carneros for decades. With vineyards planted to six clones Pinot Noir, their wines achieve great complexity and depth. In 2017, the late summer was somewhat warmer than usual, which led to steady and consistent ripening of the fruit. The wine stands out with a lovely perfume of rose petals and earth and a silky texture that will pair well with lamb, duck and stewed curries. 

Details »
¥7,260 (incl. tax)