Did you know that Ram’s Gate Winery sources grapes from over nine of the most esteemed grape growers in Sonoma County? Most of these grapes are kept separate from each other throughout the winemaking process from vine to bottle, resulting in individual vineyard-designate bottlings with the integrity of each vineyard site preserved in each wine. Over the next few months, we invite you to join us here for a behind the vines introduction to our devoted growers, without whom we would not be able to craft each uniquely luscious wine.
Meet Bill Price, private equity investor turned wine entrepreneur, and the man behind the “Sand Hill” portion of Durell Vineyard, from which we source Chardonnay fruit for our Durell Vineyard Designated Chardonnay. We’ve got Durell on the brain this month as we prepare to release our January Membership Allocation, which includes Durell Chardonnay. To learn more about membership and secure your allocation in time, check out our membership page here.
“If you don’t stay committed to your vision, you are lost.” So goes the mantra of Durell Vineyard owner Bill Price, private equity investor turned wine entrepreneur. It was this dedication and devotion that transformed Bill’s lifelong passion for wine into a full-time career, leading to purchase Durell in 1997.
“The first time I drove onto the property,” Bill recalls with emotion and wonder,” it was pouring rain with water flowing everywhere…I immediately programmed it into my GPS thinking no matter what, I needed to remember where it was – this was someplace very, very special.”
The 480 acres of Durell Vineyard span across three of Sonoma County’s appellations, and as a result, the vines bask in features of each: the cooling Carneros breezes from the San Pablo Bay, the warm Sonoma Valley sun and the Sonoma coast’s rolling fog.
From Ed Durell’s first plantings in 1979 to the 160 acres planted to Pinot Noir, Chardonnay, Syrah, Zinfandel and Pinot Blanc today, the vineyard’s secret has been its soils. The terrain oscillates between cobbled, rocky riverbed stones and well-drained, rolling volcanic earth, which translates to a quintessentially “Durell” minerality and palette of baking spices in the glass.