COVID-19 Update: All tastings will be experienced in one of our lovely outdoor areas. In keeping with CDC guidelines, all persons are required to wear a mask and practice social distancing except during your tasting.
Dave Homewood started as a home winemaker in 1983 when he and two friends produced wine from a ton of Alexander Valley Cabernet Sauvignon. The following year, they added a ton of Alexander Valley Chardonnay. In 1986, they purchased their first ton of chardonnay from the newly formed Carneros appellation and the styles of wine Homewood Winery became noted for were born. The winery was bonded in 1988, with an initial case production of about 500 cases. Zinfandel was added to the production of Chardonnay and Cabernet Sauvignon in 1992. All of the grapes are purchased from growers so David can choose grapes from appellations where they do best. Several of the vineyards we purchase grapes from are also small family owned operations involving only a few acres, and we purchase their entire production. This allows winery and grower to work more closely together to produce distinctive vineyard-designate wines.
Every winemaker has a preferred style of wine and employs various tools to work grapes in that fashion. I prefer a core of good fruit, not tutti-frutti, but with layers of complexity. Wine should have pleasing, inviting aromas and a tasty delivery from front to back on your palate. It should linger after your sip. It should accompany food and refresh with a pleasing acidity to cleanse your palate. That is what I enjoy about wine.
All of my reds are bottled unfiltered and unfined because every time you try to remove something you always take out other things as well. Filtering is a good example: if you tasted a wine both before and after filtering, you would be amazed at what is missing from the filtered wine. The industry term for my style is minimalist winemaking. I prefer to call it under-manipulated, and there is a scientific basis for doing it this way.