Ramey Wines on Aisle 5
By James Robinson, Your Co-op Sommelier
There are few names in the wine world that are as synonymous with quality as David Ramey. Ramey’s contributions to quality California viniculture are widely recognized among connoisseurs and industry professionals alike and wines from his eponymous Ramey Wine Cellars are some of the finest the Golden State has to offer. Thus, it is with great pride and pleasure that we now offer Ramey wines on Aisle 5, with special pricing just in time for the holidays.
Old World tradition – New World innovation
Ramey earned a graduate degree from the University of California at Davis, where his 1979 thesis on volatile ester hydrolysis (translation: how aromas evolve in wine) is still used today to understand how wine ages. Shortly afterwards, a stint working for the Moueix family at the renowned Château Pétrus, introduced Ramey to the time-honored methods of winemaking in France, and he brought those lessons home and applied them to the grapes he found growing in California’s premier wine regions.
Equipped with an understanding of Old and New World viniculture techniques, Ramey helped establish a number of wineries that would soon become household names: Matanzas Creek, Chalk Hill, Dominus Estate (owned by Christian Moueix, of Pétrus) and most recently, Rudd Estate.
After sixteen years making wine in Sonoma County, and firmly establishing Matanzas Creek and Chalk Hill wineries in the marketplace, Ramey then spent the next six years in Napa Valley, ultimately launching Ramey Wine Cellars in 1996.
Pioneering techniques, benchmark style
Over the years, Ramey pioneered traditional, artisanal winemaking techniques during a time when making wines by the UC Davis recipe book was the norm. His efforts helped shape the way many wines in the United States are made today, including the elimination of skin contact for most white grapes; the use of oxidized juice in making white wine; sur lie aging of white wines in barrel; whole-cluster pressing of white grapes; malolactic fermentation of Chardonnay; native yeast fermentations; harvesting fully mature fruit; eliminating acidification of red wines; and bottling without filtration.
Ramey’s groundbreaking work with indigenous yeasts, sur lies aging, whole-cluster pressing and malolactic and barrel fermentation yielded a new California style that was richer, lusher and smoother than previously known. As a result, Ramey created a benchmark style now emulated by many.
Current Selections
2018 Ramey Fort Ross – Seaview Chardonnay
Regular Price: $49.99 Sale Price: $39.99 Save $10
This is the third vintage to come exclusively from the Martinelli Charles Ranch, two miles in from the Pacific at 1,115 feet elevation. Coming from a special vineyard site, the Seaview Chardonnay shows great depth of flavor, length of finish, aromatic complexity, and a fine balance between richness and delicacy. This vineyard has a typically cool climate, low vigor soil, and a vine selection that generates small berries, small clusters and inherently low yields. Ramey’s preeminence with Chardonnay is virtually unmatched.
2017 Ramey Russian River Pinot Noir
Regular Price: $61.49 Sale Price: $39.99 Save $21.50
The 2017 vintage is a cuvée of premier Pinot Noir vineyards in the heart of the Russian River Valley. As traditionally practiced in Burgundy, Ramey uses an anaerobic approach to preserve freshness. It was aged sur lie with monthly bâtonnage and spent 14 months in 39 percent new French barrels. The wine was then lightly fined with egg white and bottled without filtration. Ramey’s Russian River Valley Pinot Noir strikes a fine balance between rich, jammy styles and leaner, coastal styles. It is at once both elegant and delicious.
2015 Ramey Napa Valley Cabernet Sauvignon
Regular Price: $75.99 Sale Price: $$49.99 Save $26.00
Ramey’s eleventh vintage of Napa Valley Cabernet Sauvignon is blended from a combination of hillside and valley floor vineyards. Ramey’s style combines the harmony produced by traditional Bordelaise winemaking techniques with the voluptuousness gained from California’s weather, especially in this perfect vintage. True to the Bordelaise style, the 2015 is a blend of 78 percent Cabernet Sauvignon, 12 percent Merlot, 7 percent Malbec and 3 percent Petit Verdot.
The wine rested sur lie to incorporate the oak so that the 28 months spent in 52 percent new barrels (three-year air-dried French, 50 percent and American, 2 percent) is barely noticeable. Non- filtered.
