Prior to my time at Stonehedge Inn, I had been introduced to David Ramey’s wines on a few different occasions. His Clarets and Cabernets are without a doubt in the upper-echelon of California Reds. Due to my experiences with his wines in the past, I half expected him to say “velvety” when asked for “one word to describe your wines”.
Within the past year, my appreciation for Mr. Ramey’s work took on new life. While doing research for a wine tasting that I would be hosting, I began reading some of his writings on significant Oenological topics. One study he wrote in particular, Low input winemaking–let nature do the work, really spoke to me about the type of winemaker that David Ramey is.
Based on tasting his wines and reading his scholarly reports, my opinion is that David Ramey is a terrific example of what a winemaker should be. He is not one to manipulate wines by using newfangled or controversial techniques, but rather he uses science to gently accentuate what nature has given him, while preserving terrior, character and structure.
With this being said, let’s find out a little bit more about David and Ramey Wine Cellars. To do so, please read the full interview From the Vineyard to You: Q&A with David Ramey conducted exclusively for Cork’d.