Truchard 'Estate' Roussanne, Carneros, Napa Valley, California 2024
Tony and Jo Ann Truchard — native Texans and one-time army physicians — purchased an abandoned 20-acre prune orchard in Carneros in 1973, when the region was still considered too cold and its clay soils too shallow for viticulture. Against expert consensus, Tony pioneered the use of drip irrigation and clay-reservoir rainwater capture, techniques adapted from Israeli desert farming and then unknown in California. What began as a grape-growing operation supplying premier Napa Valley producers grew into a 400-plus-acre estate, with the Truchards launching their own wine program in 1989. Today approximately 80% of the estate's fruit is sold to more than 20 outside producers; only 20% is reserved for the Truchard label. The estate grows 12 grape varieties and holds Napa Green Winery certification. Truchard was among the first California producers to make a varietal Roussanne, planting three acres of it in 1998.
- Winemaker: Sal De Ianni (winemaker since 1998; UC Davis enology graduate)
- Farming: 80% sustainably grown, 20% organically grown. Estate fruit, 100% grown, produced, and bottled at Truchard Vineyards. Napa Green Winery certified.
- Variety: Roussanne 100%
- Terroir: Carneros AVA, Napa Valley. The Roussanne block occupies three acres on the southern end of the Truchard Estate Vineyard at the northeastern edge of Carneros, at the base of the southern Mayacamas mountains. Soils are composed of volcanic rock and ash with gently sloped terrain. The site benefits from persistent afternoon winds and marine-moderated temperatures from San Pablo Bay, creating a long, cool growing season with bright natural acidity. Harvest in 2024 occurred in October.
- Vinification: Whole-cluster pressed. Fermented in French oak barrels (20% new). Partial malolactic fermentation (30% complete) to preserve natural acidity.
- Aging: 6 months sur lie in French oak with regular bâtonnage. Bottled April 2025.
- Tasting Notes: Floral aromas of pineapple, honeysuckle, and jasmine with highlights of brioche and vanilla. Crisp entry with clean flavors of fresh pear, honeydew melon, and apricot. Stone fruit and lemon confit mid-palate with a slight phenolic grip. Bright acidity carries through to a lengthy finish of citrus, mineral, and spice.
- Food Pairings: Roasted halibut, shellfish risotto, roast chicken with herbs, and semi-aged soft-rind cheeses.
- Scores: 92 points, James Suckling (2024 vintage)
Truchard 'Estate' Roussanne, Carneros, Napa Valley, California 2024
Tony and Jo Ann Truchard — native Texans and one-time army physicians — purchased an abandoned 20-acre prune orchard in Carneros in 1973, when the region was still considered too cold and its clay soils too shallow for viticulture. Against expert consensus, Tony pioneered the use of drip irrigation and clay-reservoir rainwater capture, techniques adapted from Israeli desert farming and then unknown in California. What began as a grape-growing operation supplying premier Napa Valley producers grew into a 400-plus-acre estate, with the Truchards launching their own wine program in 1989. Today approximately 80% of the estate's fruit is sold to more than 20 outside producers; only 20% is reserved for the Truchard label. The estate grows 12 grape varieties and holds Napa Green Winery certification. Truchard was among the first California producers to make a varietal Roussanne, planting three acres of it in 1998.
- Winemaker: Sal De Ianni (winemaker since 1998; UC Davis enology graduate)
- Farming: 80% sustainably grown, 20% organically grown. Estate fruit, 100% grown, produced, and bottled at Truchard Vineyards. Napa Green Winery certified.
- Variety: Roussanne 100%
- Terroir: Carneros AVA, Napa Valley. The Roussanne block occupies three acres on the southern end of the Truchard Estate Vineyard at the northeastern edge of Carneros, at the base of the southern Mayacamas mountains. Soils are composed of volcanic rock and ash with gently sloped terrain. The site benefits from persistent afternoon winds and marine-moderated temperatures from San Pablo Bay, creating a long, cool growing season with bright natural acidity. Harvest in 2024 occurred in October.
- Vinification: Whole-cluster pressed. Fermented in French oak barrels (20% new). Partial malolactic fermentation (30% complete) to preserve natural acidity.
- Aging: 6 months sur lie in French oak with regular bâtonnage. Bottled April 2025.
- Tasting Notes: Floral aromas of pineapple, honeysuckle, and jasmine with highlights of brioche and vanilla. Crisp entry with clean flavors of fresh pear, honeydew melon, and apricot. Stone fruit and lemon confit mid-palate with a slight phenolic grip. Bright acidity carries through to a lengthy finish of citrus, mineral, and spice.
- Food Pairings: Roasted halibut, shellfish risotto, roast chicken with herbs, and semi-aged soft-rind cheeses.
- Scores: 92 points, James Suckling (2024 vintage)