Saintsbury Winery, a Hidden Ritualistic Wine Wonderland Just Outside the City
Saintsbury Winery sits on the border of Napa and Sonoma and is a charming oasis in the heart of wine country. Surrounded by vineyards of grape vines and wreathed by a garden bursting with flowers, it’s a pretty dreamy day away. Famous as an early innovator in Carneros Pinot Noir, Saintsbury’s winemaking practices go much deeper than that. Partnering with winemakers that use biodynamic practices and basing the planting and harvesting schedule on the cycles of the moon, the wines—made with ritual and care—caress the palate in a way that is nothing short of alchemy. However, not all of their partners use these techniques. Most of them are sustainable and organic.
Marketing Director Rory Stamp greets us with a smile as we step into the immaculate garden. Sadly, we will not be sitting under the cheerful orange umbrellas and looking out over the spring vines today. Rain is in the forecast, so Stamp has thoughtfully moved us inside. Seated at the table and cozy with the warm blankets provided, we tasted wine at our leisure. Stamp took us through the winemaking journey of founders Richard Ward and David Graves, as well as the sustainable and almost ritualistic practices of the winery.
“We work primarily with sustainable vineyards. Those have all sorts of ranges of certifications. We work with some folks that are all-organic or dry-farmed. Which is also a really big deal in California given how water-intensive agriculture is. But we’re not dogmatic about it. We are in the process of planting an organic vineyard here. It’s really important that we’re investing in the vineyard in a way that considers the long-term health of the land around us.” Stamp said.
As a wine guide, it was clear that he had great love and knowledge for the craft. After a few more questions, we were ecstatic to discover that Stamp’s extensive knowledge did not stop at wine.
It turns out that Rory Stamp is also a one-time winner of the Cheesemonger Invitational, which was last held here in San Francisco until 2022. For those who don’t know, it was a multi-day, cheese-filled event and competition. Cheesemongers from around the globe came to taste, to trade, and to learn from experts. For us common folk, it was a feast of dairy and pure cheesy gluttony. I am devastated that it now only happens in New York City. His book Cheese, Illustrated can be purchased at Saintsbury’s shop. If you happen to see him, Rory will sign it for you and share some of his cheese knowledge.
The trip to Saintsbury acts as a relaxing wonderland. Visitors are welcome to truly take the time to luxuriate in the flavors as well as the experience. Tastings are done by reservation only. It’s a refreshing take on wine country, and the effort that they put into their practice comes across in every sip.
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