Winery of the Week: Newton Vineyards
Newton Vineyard: “Nature by Design” philosophy is present throughout the winemaking process. The winery was custom designed to allow minimal handling of the fruit, from the use of gravity flow systems to separate batch fermenting. Newton wines are naturally fermented using indigenous yeast to preserve the natural fruit essence achieved in the vineyard. The subtle variances of each component, when blended together, contribute to the overall complexity of the finished wine.
Claret “Skyside”, Newton Vineyards, Sonoma County, CA, 2016
Aromas of plum, blackberry, allspice, vanilla and juniper mingle on the nose. The flavors continue onto its broad, round palate, supported by cedar and cocoa notes.
Cabernet Sauvignon “Skyside”, Newton Vineyards, Sonoma County, CA, 2016
Bursting with red and purple fruit flavors, including cherries, plum and cassis. Hints of vanilla and spice mark the lingering finish.
Chardonnay “Skyside", Newton Vineyards, Sonoma County, CA, 2016
White nectarine and vanilla spice are intertwined with baked apple and caramel notes, accented by ripe melon and fresh pineapple flavors.
Merlot “Unfiltered”, Newton Vineyards, Napa Vally, CA, 2014
Smoky, blueberry aromas are punctuated by whiffs of earth and sweet caramel. The palate is dark, brooding and inky, with Dutch cocoa and mocha mingling with ripe fruit flavors, including satsuma plums.
Chardonnay "Unfiltered", Newton Vineyards, Napa Valley, CA, 2014
Pink grapefruit, fresh fig and pear aromas are enhanced by elements of spice and vanilla. Flavors of lemon curd, marzipan and white peach evolve in the mouth, enlivened by beautifully balanced natural acidity.
Cabernet Sauvignon "Unfiltered", Newton Vineyards, Napa Valley, CA, 2014
“Black currant and plum mingling with cocoa and vanilla notes. “
Cabernet Sauvignon "Yountville Single Vineyard" Newton Vineyards, CA, 2014
Instantly appealing with abundant blueberry fruit with beetroot, couverture, licorice and black olives.
Alberto Bianchi, Winemaker
Alberto Bianchi did his first crush at Newton in 2014; in April 2016, he returned to become Newton’s Winemaker.
Born in Milan, Italy, Alberto earned a Bachelor degree in viticulture and enology from the University of Milan, then went on to achieve a double Master degree in the same subjects from the University of Turin and the University of Lisbon.
In addition to his experience as an early winemaker at Newton, Alberto has worked at Cape Mentelle in Australia’s Margaret River region, Terrazas de Los Andes in Argentina and Cloudy Bay Vineyard in New Zealand. He previously held winemaking positions in Italy’s Piedmont, Tuscany and Campania regions at Viticoltori de Concilis, Marchesi de Frescobaldi and Terre da Vino; at Preignes le Vieux in France’s Languedoc region, and Yealands Estate in Marlborough, New Zealand.
Andrew Holve, Assistant Winemaker
Andrew Holve joined Newton in 2015. Prior to Newton, Andrew worked at Ridge Vineyards as a lab intern during harvest. He has also worked harvest at Kenwood Vineyards and Patz & Hall in California and Church Road Winery in New Zealand. Andrew holds a Masters Degree in Viticulture and Enology from University of California at Davis.