(November 8, 2003) Heís been making
some California's best wines for more than two decades, and at last
heís got his own winery. How does David Ramey make his Cabs and Chards
so big, yet so full of finesse? Here he is. Letís ask him...
I interviewed David Ramey
and tasted through his 2001s on September 8, 2003, at his new winery in
Healdsburg. You may want to read this interview in several sittings,
so I've broken it up into bite-sized sections. You can read it all the way through or hop
to the parts that catch your interest. Click on any heading below to jump to that
Part 1. Quite a history
Part 2. We taste
through the 2001 Chardonnays
Part 3. "Man
Makes Wine, God Makes Vinegar"
"Chardonnay is the red wine of whites"
Now about those reds...
Okay, how do you do it?
Part 1. Quite a
If youíve ever been blown away by a wine
from Rudd, Dominus, Chalk Hill, Matanzas Creek or Simi, then you may be a
David Ramey fan without knowing it. Heís been quietly turning out
beautiful stuff for the past 20 years, including those memorable Chalk
Hill Chardonnays of the early 1990s, as well as the Rudd Cabs that critics
have been cooing about lately.
In 1996, David Ramey started making his own
line of Chardonnay. Now heís got his own winery in Healdsburg and a
killer assortment of 2001 reds to complement the whites.
You wonít mistake Ramey wines for those from
Steve Kistler or Helen Turley. The quality is comparable, but heís
definitely got his own style. I wonít insult him by calling it French,
but I'd suggest Burgundy and Bordeaux geeks give him a try. He's
delivering New World oomph in a deft, classy way.
APJ: Before we get onto your own wines, letís talk a little
history. I know you made some great wines for Chalk Hill and Dominus.
DR: Well, I started making reds at Simi back in 1980. I was assistant
winemaker to Zelma Long. Then I made wines for Matanzas Creek from 1984 to
1989. I was at Chalk Hill from 1990 to 1996, then went to Dominus until
APJ: I think I can remember exactly where I was the week you left
Dominus. I was tasting over at Swanson, and Mel Knox, the barrel broker,
came by...and boy is he tuned into whatís going on.
DR: Melís a great source of information. He helped me find a new
winemaker for Chalk Hill -- Iíve been assisting them again lately.
APJ: When did you start for Rudd? I really liked the 2000 -- super
stuff for that vintage.
DR: Iíve been making their wines from 1998 through the 2001 vintage.
APJ: And when did you move into your own winemaking facility? How
does it feel?
DR: I've had it since February first of 2001. It was a pretty tight
deal getting the federal government, state government, landlord and former
landlord all lined up on the same day. But it feels great now.
Part 2. Now we taste the 2001
Theyíre all very impressive. The
single-vineyard designates are expensive, but well-priced alongside the
competition, and the Russian River Valley Chardonnay is a steal.
Priced in the mid to low $30s, **+ 2001 Ramey Chardonnay Russian
River Valley is everything you want in a white for tonight. Big
blast of tropicals, followed by apple, almond and wet stones. Has Rameyís
characteristic crispness, but wonít require the cellar time of his
single-vineyard stuff. Following the tasting, we sucked down two bottles
of this stuff over dinner and a subsequent picnic. Great with goat
cheese, salad, snails, crab, pretty much anything we could throw at it.
Restaurants should be buying this by the case.
The **++2001 Ramey Chardonnay Carneros District comes mostly
from Sangiacomo El Novillero Vineyard, with the remaining third from
Sangiacomo Tall Grass Vineyard. This one may prove even fuller than the
RRV, but needs at least another 6 months of cellaring to smooth out the
sharp spots. Lemons and apples on the attack and even more mineral on
the long finish.
Taste the ***-2001 Ramey Chardonnay Hyde Vineyard blind, and
youíll swear itís got to be Burgundy. (The good kind, I mean.)
Displays the basic flavor profile of the Carneros, but packs even more
clout and trails longer on the finish. Aromas show a hint of honeysuckle
and I would guess this will intensify as the wine matures. It does need
time. Give it a couple of years before you think of touching it.
Pardon me if I compare ***+2001 Ramey Chardonnay Hudson Vineyard
to a minerally Batard-Montrachet, but thatís about the best I can come
up with. Huge -- and so backward, itís practically all finish right
now. Opened enough during the hour or so I gave it to convince me moreís
on the way, maybe 3-4 years in the future. However, I would guess this
wine may develop well for 5-10 years or more. Checking the geek-sheet, I
see that the clones here are Wente and Robert Young, which may account
some for the structure, but this is one impressive feat of winemaking. Home
So how will they age? California Chardonnays
are not famous for improving with age, but Rameyís track record to date
is pretty darned good. We tasted a few past vintages:
Underscoring my impression of the 2001, the ***-2000 Ramey
Chardonnay Hudson Valley is only a bit more approachable and
practically as long. Oak's way back. Minerals R Us.
And hereís a hint of how you may expect the 2001s to taste given
time. ***+1997 Ramey Chardonnay Hyde Vineyard is shooting off
florals, papaya, mango, flint, plus some earthy undernotes that knit it
all together. Yet itís still got a core you can't penetrate. More
tricks to come?
Not so ***-1996 Ramey Chardonnay Hyde Vineyard. This oneís
all fanned out in the proverbial peacockís tail. Even more complex
than the Ď97 right now, but I doubt itís going to get better.
Showing a hint of caramel with air.
APJ: Iíve got a friend who adores white Burgundy. Iíd love to
serve him the Hudson or Hyde, blind. What are you trying to achieve here?
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