David Ramey is among a distinguished group of pioneering American vintners who revolutionized modern-day winemaking and elevated California to the forefront of the international wine community. Hailed as “Professor Chardonnay” by Wine Spectator, David’s efforts have helped shape the way many wines in the United States are made today. He is steeped in the classical Bordeaux traditions of crafting age-worthy wines, having worked in Bordeaux twice. Some of his contributions to modern-day winemaking include pioneering whole-cluster pressing of white grapes; the use of oxidized juice in white winemaking; sur lies aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentations; and bottling without filtration. He has been making wine since the 1970s.
