Ramey Wine Cellars Sonoma, Chardonnay, Cabernet, Pinot, Syrah Wines

Everything about Ramey Wine Cellars Sonoma, California wine producer profile, wine tasting notes, wine and food pairing tips, best vintages, history of the property, information on their wine making techniques, terroir and soil. You can also read about the Grapes used for California wine and learn about the extensive History of Napa Valley, California Wines

Ramey Wine Cellars History, Overview

David Ramey has had a long career in the world of wine. After graduating from UC Davis, he interned at Petrus, where he developed a friendship with Christian Moueix. He learned the wine business working for several different, Northern California wineries including; Dominus, Chalk Hill, Rudd and Matanzas Creek. Ready to strike out on his own, David Ramey founded Ramey Wine Cellars in 1996, with his wife Carla Ramey.

Once he was ready to start producing his own wine, he needed a grape source, which found in the famous Hyde Vineyards in Sonoma County. He also needed a place to crush his grapes and make his wine, so he went to John Kongsgaard, which is where he made his wine for the first 2 years. The debut vintage for Ramey was quite small, as they only produced 260 cases of wine. Still needing his own cellars, he asked Christian Moueix of Dominus, where David Ramey was still working, if he could make his wine there. Christian Moueix said yes, and from that point forward, Ramey Wine Cellars continued to thrive. In fact, they added a new grape source from Husdon Vineyards that same year.

Starting with the 1998 vintage, David Ramey and Ramey wines moved to Rudd Vineyards in Oakville. By 2001, they continued expanding their output with new grape sources from Carneros. That was also the first vintage where they began producing red wine. It was only a few years later that Ramey Wine Cellars was able to open their own winery in Healdsburg. In 2014, Ramey Wine Cellars added Pinot Noir to their lineup of wines.

Ramey Wine Cellars Vineyards, Wines, Winemaking

Ramey Wine Cellars produces a plethora of red and white wines from Sonoma and Napa that range from single vineyard designated wines to appellation specific wines:

Chardonnay, Sonoma Coast
Chardonnay, Russian River Valley
Chardonnay, Platt Vineyard, Sonoma Coast
Chardonnay, Ritchie Vineyard, Russian River Valley
Chardonnay, Woolsey Road Vineyard, Russian River Valley
Chardonnay, Hyde Vineyard, Napa-Carneros

Pinot Noir, Russian River Valley
Pinot Noir, Platt Vineyard, Sonoma Coast

Cabernet Sauvignon, Napa Valley
Cabernet Sauvignon, Annum, Napa Valley
Cabernet Sauvignon, Pedregal Vineyard, Oakville
Merlot, Template, Mount Veeder
Claret, Napa Valley
Syrah, Sonoma Coast
Syrah, Cole Creek Vineyard, Russian River Valley
Syrah, Rodgers Creek Vineyard, Sonoma Coast

Serving and Decanting Ramey Wine Cellars with Wine, Food, Pairing Tips

Ramey Wine Cellars is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young red wine vintages can be decanted for 1 hour or a but longer, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Fisher Vineyards is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, ribs, hamburgers, barbecue, roasted, braised, grilled dishes and stews. Fisher Vineyards is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.

The white wine of Ramey Wine Cellars is best served with all types of seafood and shellfish, sushi, sashimi, chicken, veal, pork and cheese.

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