Gros Ventre's classic Campbell Ranch offers initial hints of ripe cherry, sweet basil and dried tea, followed by subtler notes of earth, wet rocks and cinnamon. A delight!

Service: Serve at 13°C.

Food Pairing: Excellent with duck, game, meaty or oily fish, pork, poultry, and vegetarian dishes.

Founded by Sarah and Chris Pittenger in 2009, Gros Ventre Cellars is a small, family-owned winery operating out of Healdsburg, CA. They source their grapes from top growers in El Dorado, Clarksburg, Central Coast, and the West Sonoma Coast from mostly organic or bio-dynamic vineyards, managed by teams dedicated to producing world class wine. Many of the growers and vineyard managers are close friends, which enables them to collaborate with shared beliefs of sustainability, and quality.

Located in the tiny hamlet of Annapolis about 5 miles from the ocean, Campbell Ranch is carved out of a redwood and pine grove perched on a ridge at 750′ elevation. It takes the brunt of coastal fog and breezes that usher in from the coast through the Gualala River drainage and epitomizes the rugged and remote coastal vibe that is the West Sonoma Coast.

Wine&Earth full Sustainability Assessment pending.

Gros Ventre Cellars, run by Sarah and Chris Pittenger since 2009, appears to take a considered and conscientious approach to sustainability, particularly in environmental terms.

They produce approximately 2,500 cases of wine annually, emphasising the character and terroir of their chosen vineyards.
The Pittengers' personal story, weaving through various significant wine regions and roles, underscores their commitment to quality and passion for viticulture. Their choice of name reflects a blend of personal significance and a touch of humour, highlighting their journey and ethos.

Gros Ventre Cellars has articulated a clear goal to work exclusively with vineyards that are farmed sustainably, with a preference for organic or biodynamic practices. The vineyards they source from have a focus on careful resource management and respect for the land. The couple place an emphasis on close relationships with growers and vineyard managers who share their sustainability values. They have a minimal intervention approach to winemaking, and use local native yeast for fermentation.

Specific vineyards such as Campbell Ranch and Baranoff Vineyard illustrate Gros Ventre's commitment to terroir expression and sustainable practices. These vineyards, managed by respected figures in sustainable viticulture, contribute to Gros Ventre's mission by providing grapes from environmentally conscious sources.

The Pittengers also aim to allocate a significant portion of their resources to conservation and environmental efforts. Their active participation in fundraising and donations to various environmental and public land trusts indicates a mature approach to environmental responsibility that extends beyond their immediate business operations.

Red | Still | 75cl | 13.7% ABV

Recognition: Vintage 2012 – Wine Enthusiast: 92pts, CellarTracker: 91pts | Vintage 2013 – Wine Enthusiast: 92pts | Vintage 2015 – CellarTracker: 93pts | Vintage 2016 – Wine & Spirits Magazine: 94pts

Cellaring: Drinking well now, will benefit from being in the cellar for the next 8 to 10 years.

Vinification: Typically, each lot sees a 3-5 day cold soak followed by a native yeast fermentation that lasts a week or so. The cap is gently punched down by hand 1-2 times per day. Whole cluster inclusion depends on the particular site, clone and vintage. Once in barrel (typically less than 20% new), the wines are left to rest on their gross lees. Only minimal amounts of sulphur is added, and top the wine during élevage until it’s bottled, unfined and unfiltered.