No two vineyards are alike. No two farmers use an identical farming philosophy. No two-barrel makers use identical forests or were trained by the same mentors. No two winemakers can agree on how to make the perfect wine. No vintage ever repeats itself. The Deadeye philosophy is the perfect marriage of careful vineyard selection, gut instinct, and winemaking precision without boundaries.
“A soft, juicy wine with spice, dark berries and fresh sage. Full body, round texture and a savory finish. Merlot, petit sirah, malbec, cabernet sauvignon and syrah. Drink now.” - James Suckling, February 2020
Intoxicating aromas of blackberry, cherry and cocoa invite the senses of this expressive wine. A structured palate introduces plush notes of cranberry, raspberry and cola, complemented by spicy notes of cassis and clove. Opulent and fleshy, this wine will continue to mature for at least ten years.
Heavy rainfall from January to April created flood-like conditions with no post-April rainfall. May saw 90ºF temperatures and June saw two major heat spikes each lasting a week. July and August had heat spikes with a high temp of 120ºF. A vintage where careful leafing and extra selective picks within a vineyard block were crucial to identify proper maturation uniformity.
90% of the fruit was sourced from vineyards we own and farm ourselves using sustainable farming practices. The Malbec, Cabernet, and Syrah were sourced from Calistoga. The Merlot was sourced half from Oakville and half from Oak Knoll. Petite Sirah were sourced from Oak Knoll. 5% of Reserve Cabernet sourced from both Rutherford and Mountain Vineyards.
Growing up in the San Francisco Bay Area, David was the first member of his Italian-American family to attend college, enrolling at the University of California, Davis, where he earned degrees in Viticulture & Enology as well as Italian in 1998. He discovered winemaking after some persuasion by a fellow schoolmate to take an Introduction to Winemaking course and recalls the experience as being, “very difficult but also challenging and fascinating. It was truly the right place at the right time.” Prior to graduation, the Hayward native moved to Barbaresco, Italy to gain in-the-field cellar experience and fell in love with the old-world style of craftsmanship, before returning to the US to work as a protégé under respected winemaker Ray Einberger in Washington State.