Kristie Tacey, winemaker and founder of Tessier Winery, is a microbiologist turned winemaker. A former published research scientist who studied protein pathways, she moved to the San Francisco Bay Area from her native Michigan to pursue a career in biotechnology, which included working on the Human Genome Project. Kristie eventually came to realize that wine making was her true calling and after working as operations manager and assistant winemaker at an award-winning East Bay winery, she started Tessier in 2009.
Tacey sources high-quality fruit from a strong network of farmers in the Russian River Valley, Santa Cruz Mountains and El Dorado foothills to annually produce a total of about 750 cases. She uses minimal-intervention wine making techniques to showcase the unique characteristics of the grapes and the vineyards. For Kristie, sustainability is a priority — not only with the vineyards’ farming practices, but also by having long-term relationships with her growers and customers alike.
Barsotti Vineyard maybe better known for its apple orchard, and juice and cider, than for its vineyard. However, this excellent Gamay Noir may quickly change that impression. The vineyard was planted in 2008 and has been sustainably farmed with organic materials. Elevation: 3200 feet. Decomposed granite. Head-trained on trellis standing 5-7 feet high. Solar block.
We absolutely love this attention seeking wine that just goes POP POP on your palate with its super bright raspberry-pomegranate-black cherry fruit and exotic spice. Like an excellent Cru Beaujolais from Brouilly! Grown on well drained granite soils on head-trained vines sustainably grown at 3200 feet. Gamay Noir is fermented 100% whole cluster, and lovingly lady-foot-stomped (thank you Kristie). Aged in neutral French oak barrels. 13.5% alcohol. 67 cases produced.