This remarkable blend highlights Cabernet Franc with equal parts Cabernet Sauvignon and Merlot, sourced from our high-elevation Sage Vineyard estate.
Nestled in the southernmost appellation of Mount Veeder, Sage Vineyard benefits from cooling influences of the proximate San Pablo Bay.
The wine's profile balances vivid dark fruits, intriguing earth, and spice with impeccable structure and refined tannins.
Hope Goldie, Winemaker
I’m an advocate of site-expressive, varietally correct wines. My approach is to remain as hands-off as possible, allowing the vineyard to shine through in the finished wine.
M.S. in Food Science and Technology/Enology, University of California, Davis, 1998 B.A. History, Earlham College, 1990.
Hope Goldie is our master of a thousand decisions. Working closely with Steve Devitt, Hope oversees all oenology and wine production operations; she carries on the meticulous attention paid in the vineyard into the cellar, laboratory and crush pad. Her work is in the fine tuning – lot by lot, she applies her vast knowledge of fermentation science, sensory chemistry, viticulture and oenology.
Hope's dream of becoming a 6th generation winemaker formed in childhood, working alongside her father in Washington making Riesling, Gewurztraminer and Carignan and was crystallized under the tutelage of sensory chemist Ann Noble at UC Davis. As her lead grad student, the California Department of Food & Agriculture sponsored Hope’s quantitative microbiology thesis work on Botrytis cineria. Her subsequent responsibilities as a Brewer at Sierra Nevada Brewing Company, and in cellar operations and oenology at Opus One and other fine estates throughout Napa Valley strengthened her desire to make exceptional, high-end Bordeaux blends. Hope joined Darioush as our Oenologist in 2005.
Steve Devitt, Winemaker
Focused on the limited-production of red Bordeaux varietals and small lots of Chardonnay, Viognier and Shiraz, Darioush employs minimal intervention or 'ancien' winemaking techniques, including hand harvesting and handsorting each grape cluster prior to crushing, , small-lot whole-cluster pressing, destemming, cold soaking, extended maceration, barrel-to-barrel racking and bottling without filtration.
This minimalist approach preserves and expresses the true varietal character of Darioush Signature wines. Our main focus is to grow a classic red Bordeaux blend that displays the finest qualities of the estate's unique soils and microclimate.
Advanced studies at UC Davis in enology and viticulture
Certifications: table wine production certificate (UCD), A.S. in viticulture Napa College
Internships: Oakville Research Station (biotyping phylloxera)
Mentor: Lori Wood (Freemark Abbey), Larry Wara (Chalk Hill)
Steve manages all winemaking and viticulture activities at Darioush. His understanding of microclimates, the local soils and the wines they produce enable him to create estate wines that best express the character of each individual vineyard. As a winegrower, he believes that the best winemaking begins in the vineyards. Steve personally manages the estate's extensive new vineyard developments and all aspects of the estate's wine production.
Michel Rolland, Winemaker
Michel began his work as an oenologist in 1973, a time when modern wine was in its infancy. In 1985 he was offered the opportunity to study the ways to maximize the potential of California’ss wines, and his life as a global winemaking consultant began. He has since worked on four continents, more than a dozen countries, and over 150 different proprieties. Michel continues to advise clients around the world, in addition to serving as the winemaker for properties in Argentina and Bordeaux.
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