Begun in 1992 by Bruce and Barbara Neyers and their winemaking partner, Ehren Jordan, Neyers Vineyards produces about 15,000 cases of wine annually. About 25% of the production is Merlot, Cabernet Franc and Cabernet Sauvignon grown on their 50-acre Conn Valley ranch, managed by viticulturist Hugo Maldonado.? In late 1998, Neyers became a completely organic property, returning to the time-honored combination of hand and tractor hoeing for weed control. A cover crop of vegetation rich in nitrogen is now planted between vine rows to replace nutrients depleted from the soil and to encourage the spread of beneficial insects. Along with concerns for long-term soil health and crop viability, decreasing the use of pesticides and synthetic fertilizers in sustainable farming produces richer, more complex, and more flavorful fruit. Our Merlot, ?Napa Valley? reflects these huge dividends in wine quality. In addition, grapes are purchased from a select group of growers, among them the Sangiacomo family of Sonoma County, Will Nord of Napa, Cam Theriot of Sonoma Coast, Lee Hudson of Carneros, Rich Pato of Oakley, and the Tofanelli family of Calistoga.

Bruce?s experiences over the past several years working with Kermit Lynch Imports and a group of more than 100 French vintners have been important in shaping the style of the wines. Most of these producers farm organically, make their wines naturally without use of cultured yeast or laboratory designed malo-lactic bacteria, and are comfortable bottling their wines without filtration. Neyers has eagerly adapted many of these practices. Barrels used for Neyers wines are made in France, to their specifications, from wood purchased at auction and air dried for three years, a year longer than normal. All the grapes are picked by hand, into half-ton bins, then laboriously hand sorted at the winery. Grapes that require a drive of more than thirty minutes to our winery are delivered in refrigerated trucks.

With Ehren's background making wine at such illustrious estates as Marcassin and Turley Cellars, it should come as no surprise that these wines are incredibly concentrated and intense, with layers of full throttle fruit framed with just the right amount of oak for great balance.? Wines are aged with as little intervention as possible, and in most years bottled with neither fining nor filtration, using a custom designed, state of the art mobile bottling line. No expense has been spared in grape growing, winemaking practices, or processing equipment, yet these wines represent great value in today?s highly competitive wine market.

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Chardonnay Novillero
Positioned on a gravelly outcropping just west of Sonoma, this vineyard, farmed by the Sangiacomo family, enjoys the twin benefits of the Carneros district?s cool climate with uncharacteristically good drainage. The soil combines the clay loam typical of the area and, almost at the appellation?s western border, a rocky substrate more in keeping with its hillside location. Growing conditions like this are tough on vines, so yields are low and nutrients are scarce. Using an press designed for a winery much larger than ours, the grapes are whole-cluster pressed within an hour or so of harvest and racked to French oak barrels? The fermentation is with indigenous wild yeast and lasts almost a year. At the end of fermentation the wine is given its only racking, then settled briefly and bottled with neither fining nor filtration. El Novillero combines the best elements of Neyers' two regional wines, the freshness and depth of the Carneros with the exotic aromas and mineral flavors of the Napa.

2001 limited

600 cases made "Pale yellow-gold color. Tangy aromas of pineapple, tangerine and butterscotch; sexy oak complements rather than overwhelms the fruit. Rich, dense and suave, with ripe, deep flavors of pineapple and coconut. Finishes long and very smooth. Very California in style, in the best possible way." 91 Steve Tanzer, International Wine Cellar 11/12-02
2000 limited
Some wines manage to capture the place in the grape and let it explode out of the glass. Here it is, so fresh and clean, the scent and taste may well transport you to a hillside in Carneros. You may sense the mineral scent of seashells, the flavors of stone fruit, lime and white raspberry. Everything is bright about it except the color of the wine itself, which is slightly cloudy  It was fermented with native yeast, then bottled unfined and unfiltered. The texture is as firm as they come, the flavors lasting and the wine itself should last for years.? 94 Wine & Spirits
864 cases made "Chardonnay El Novillero Vineyard reveals a murky light green/gold color as well as a complex nose of honeyed citrus, lemon zest, tropical fruits, and underlying mineral notes. This full-bodied, rich, beautifully-textured and stunning Chardonnay should drink well for 4-5 years." 90 Robert Parker, The Wine Advocate #141
1999 very limited
"Pale yellow-gold color. Pungent, leesy aromas of butterscotch, clove and honey lifted by a citrus skin element. Thick, fat and rich in the mouth following aging on the lees for 15 months; conveys an almost sweet impression but bright lemon and pineapple elements keep this round wine in balance. Mouthfilling and satisfying. 91? Steve Tanzer, International Wine Cellar 5/6-01
"Bright, intense and lively, deep and complex, with tart apple, green pineapple, hints of lime and lemon, finishing with in a long, lively aftertaste. 416 cases made." 90 The Wine Spectator

Chardonnay Theriot
Considered by Bruce Neyers to be the best wine produced in 2001 is the Chardonnay from Cam Thieriot?s hillside vineyard just west of Occidental, overlooking the Pacific Ocean. The yield was barely two tons per acre, and the must fermented naturally in barrel for over a year. The aroma has traces of anise and nutmeg with an immediate burst of flavor with the first taste, and the finish lingers for what seems like hours. 460 cases produced.

"Enticing aromas of apricot, candied citrus peel and mirabelle Fat, spicy and exotic, with sweet flavors of peach and mirabelle At once full-blown and fruit-driven chardonnay." Steve Tanzer, International Wine Cellar 5-6/04
2000 limited
"The 2000 Chardonnay Theriot Vineyard is made from the Robert Young Chardonnay clone. It is a tight, full-bodied, backward, light gold-colored offering with loads of flavor, texture, structure, and acidity. As with many of its peers, the cool weather in this vintage resulted in high levels of acidity, hence the wines possess a European-like textural profile. This 2000 needs more time in the bottle, but there is a lot going on. Give it another six months of bottle age, and drink it over the following 4-5 years." Robert Parker, The Wine advocate #149

Chardonnay Carneros
Grapes for this wine came from the Sangiacomo family?s Kiser Ranch just west of Sonoma, as well as from a lower elevation block of the nearby Donnell family?s El Novillero vineyard. Lee Hudson?s ?A Block? Chardonnay parcel is back in production and comprises about 10% of the finished wine. Each component brings something to the blend, which displays the lively freshness expected from this high acid appellation, along with the tropical fruit and strong citrus flavors that have been a key element of the Carneros bottlings for the past decade. Bottled in all its splendor without cold stabilization, fining or filtration.

"Flamboyant pineapple syrup aroma. Velvety, fat and rich, with strong fruit and nicely harmonious acidity. Wearing a full load of new oak but boasts impressive supporting material and silky texture. Like the El Novillero bottling, this will need a year or two to harmonize its oak and alcohol." 90 Steve Tanzer, International Wine Cellar 1/2/04
"Bold, rich and concentrated, with loads of spice, honeysuckle, fig and melon, finishing with a long, detailed aftertaste that reveals hints of citrus and hazelnut. Drink now through 2007." 90 The Wine Spectator 12/31/03

Chardonnay Napa
Earth and mineral replace the tropical fruit flavors in this wine, a blend of grapes from Will Nord?s Trio Vineyard, in Yountville, the Farella-Park Vineyard southeast of the town of Napa, in Coombsville, and the McCrea Family?s Stony Hill Vineyard just north of St. Helena. The Chardonnay grapes are not crushed, but slowly whole-cluster pressed. The juice is racked directly into barrel, then fermented naturally with indigenous wild yeast. The process is time consuming and expensive, but produces a level of richness and complexity not found in Chardonnay produced otherwise. The wine ferments slowly, creating that wonderful hazelnut aspect of Chardonnay the French refer to as ?noisette?. Elements of butterscotch abound and serve to make the wine even more complex.

"Full-blown aromas of dried fruits, pineapple, butterscotch and nutty oak. Then quite tightly wound in the mouth, with strong lemony acidity and some unabsorbed SO2 currently keeping the flavors under wraps. Dry but persistent on the finish." Steve Tanzer, International Wine Cellar #112 "Lively acidity gives the earthy pear, nectarine and citrus flavors a firm backbone, with light oak and earthy, minerally flavors folding in on the finish. Drink now through 2007." The Wine Spectator 12/31/03

Deep, expressive aromas of dried and fresh apricot, orange peel, butterscotch and mint. Intense, urgent flavors of orange and apricot, with the slight dried fruit character repeating in the mouth. Bright and lively, with noteworthy lightness of touch and subtlety.? 90 Steve Tanzer, International Wine Cellar 11/12/02
"Much to admire in this ripe, intense, concentrated wine. Focused on ripe pear, cedary oak and hints of hazelnut ... should benefit from short-term cellaring. Drink now through 2005." The Wine Spectator 12/31/02

Zinfandel Pato
Most of the stands of old vineyards in Oakley have been removed over the years in the name of progress, however this historical block has withstood the dual threats of Phylloxera and real estate development. That?s good news because Rich Pato consistently turns out some of the most concentrated and flavorful grapes in California. Planted in 1896, the 25-acre vineyard produced a crop of barely 18 tons in 1999. 2001 resulted in a crop reduction of 30% below average, however the finished wine is darker than ever before, the aroma is more intense, and the flavors are as complex and rich as we?ve ever seen. If there has to be an argument for maintaining crop levels at one ton per acre, this one will do.

"Deep red. Sappy aromas of redcurrant, raspberry jam and spice cake, with an exotic hint of stone fruits. Juicy and spicy in the mouth, with near-confectionery sweetness leavened by juicy acidity. In fact, this shows a sweet/sour quality that's downright refreshing." 90 Steve Tanzer, International Wine Cellar
"The elegant, sweet, cherry, kirsch, peppery, medium-bodied, ripe, lusty 2002 Zinfandel Pato Vineyard should be drunk during its first 4-5 years of life." 88-90 Robert Parker, The Wine advocate #150

"Medium ruby-red. Exotic, porty aromas of black fruits, chocolate and Kahlua. Superripe and sweet; an exotic, huge fruit bomb with just enough acidity to keep its thick flavors firm and fresh. Boasts stronger fruit than the 2000 example. Long and chocolatey on the back, with lush tannins." 91 Steve Tanzer, International Wine Cellar
"A densely textured wine that serves up a fine blend of black cherry, black plum, coffee, chocolate, toast, sweet oak, spice, raspberry, and vanilla flavors. They?re couched in firm but silky tannins that give good structure and lead to a long finish." 90 The Wine Enthusiast?11/1/2003

Zinfandel Tofanelli
A stylistic contrast to Pato Ranch. Tofanelli offers finesse to the Pato's power, subtlety to the Pato's aggressiveness. It's tempting to speak of it as elegant in comparison, but when you taste the Tofanelli, you realize that it is Zinfandel made from 40-year-old vines. The crop from Vince and Pauline Tofanelli's Calistoga vineyard was almost 20% less than in 2000, although it was picked only a few days earlier. One of the is the darkest Zins we've seen from this vineyard, but with that combination of soft texture and ripe flavors that we find in only a handful of vintages every decade.

"Pungent aromas of raspberry, maraschino cherry and clove. Juicy, suave and aromatic in the mouth, with lovely lift and terrific fruit intensity. Finishes firmly tannic, juicy and impressively long. "Atypically available early on for this zinfandel, which is usually tight and tough at this stage," notes winemaker Ehren Jordan." 92 Steve Tanzer, International Wine Cellar 5-6/04
"pure and ripe, with fleshy plum, blackberry jam and spicy wild berry scents that turn plush, picking up a pretty touch of raspberry and watermelon on the finish. Excellent balance.? Drink now through 2009. 429 cases made." The Wine Spectator 6/31/04

Syrah Cuvee d'Honneur
2000 limited
"(from a later-ripening block of Hudson Vineyard, and vinified with a higher percentage of its stems) Full medium ruby. Aromatic nose of black raspberry, lead pencil, sandalwood and pepper. Spicier, sweeter and more concentrated than the Hudson bottling, with distinctly Northern Rhone-like flavors of raw crushed berries, violet and pepper. Very rich, with a serious underlying structure." 93 Steve Tanzer, International Wine Cellar 5-6/02
"The opaque purple-colored 2000 Syrah Cuvee d'Honneur is full-bodied, powerful, and chewy, with all the concentration of the Hudson Vineyard. I am not sure the difference in flavors, structure, and intensity justifies another bottling, but perhaps that will become more apparent after 5-6 years of bottle age. The Cuvee d'Honneur should drink well for a decade." 91 Robert Parker, The Wine Advocate #142

Syrah Hudson
Using whole cluster fermentation for a significant percentage of the fruit each year, Ehren manually treads the fermenting must during the early stages of fermentation and gently punches down the cap for the balance. Everything is designed to replicate the techniques developed over the past century by the world?s most celebrated producers of the variety. In 2001 winemaker Ehren Jordan hit full stride with this wine from Lee Hudson?s Carneros District fruit. The nose combines cassis and earth with a lingering hint of animal, the texture is thick and chewy, and the finish is ripe and full of violets.

"The inky/purple-colored 2002 Syrah Hudson Vineyard is interesting. Hints of bacon fat, white chocolate, blackberries, and cassis are present in this intense, loaded, thick, juicy Syrah. Good underlying tannin and acidity provide focus to its component parts. Drink it over the next 7-8 years." 90-93 Robert Parker, The Wine advocate #150
"Saturated, bright ruby-red color. Sexy aromas of raspberry, cassis, flint and bitter chocolate, plus a subtle roasted meat component. Dense, sweet and fat, with strong berry character and a saline complexity. Dense, spicy and long. Shows more sap and lift than the 2001 example, which showed more of the meaty side and less of the berry fruit of the variety." 91 Steve Tanzer, International Wine Cellar 5-6/04
2001??????? $34.99??????? available
420 cases produced " Saturated medium ruby. New World meets Old on the nose, combining a sappy sweetness of black raspberry fruit with notes of gunflint, leather, pepper and cigar ash. Thick but juicy in the mouth, with a distinctly saline quality and sneaky lift. Strong, bright fruit and aromatic black pepper carry through into the very long, fresh finish. Very impressive California syrah, from a superb vineyard for this variety. A retaste of a bottle I sampled last winter, and showing much more verve now." 92? Steve Tanzer, International Wine Cellar 1/2/04
"The 2001 Syrah Hudson Vineyard reveals a saturated purple color followed by distinctive aromas of camphor, graphite, blackberries, and licorice with notions of smoke as well as new oak in the background. Once past the enticing aromatics, it is opulent, medium to full-bodied, with no hard edges, and beautifully integrated tannin, acidity, and alcohol. Drink this gorgeous Syrah over the next 7-8 years." 91 Robert Parker, The Wine Advocate #148Robert Parker, The Wine Advocate #142

Syrah Napa
Grapes for the Napa Valley bottling come from a gently sloping parcel at the northern limit of the Hudson Vineyard in Carneros, where the soil is gravelly rather than clay-loam, and direct exposure to San Francisco Bay results in milder temperatures. After a year of aging in 60-gallon French oak barrels, the wine is bottled without fining or filtration.

"The 2001 Syrah Napa possesses a deep ruby/purple color in addition to a creamy nose of caramels, vanilla, cassis, smoke, and licorice. Medium to full-bodied, silky-textured, and loaded with fruit, it is a total turn-on that may deserve an even higher score. Enjoy it over the next 5-6 years." Robert Parker, The Wine Advocate #148

"Good bright ruby-red. Black raspberry, bacon fat, mocha and roasted nuts on the nose. At once supple and firm, with varietally accurate dark berry, smoked meat and pepper flavors. Nicely structured wine, finishing with supple, fine tannins and good grip." Steve Tanzer, International Wine Cellar 5/6-02
"The deep saturated ruby/purple-colored 2000 Syrah Napa offers up a sweet perfume of blackberry fruit intermixed with earth and subtle wood. It is a chewy, dense, pure, succulent effort to enjoy over the next 6-7 years." Robert Parker, The Wine Advocate #132

Merlot Conn Valley
Grapes for this bottling come entirely from a geological oddity, an outcropping of gravel at the base of two intersecting basalt-rich hills on Neyer's Conn Valley ranch and is grown organically. The combination of cordon-pruned vertical-trellis system on a tightly spaced planting grid serves to keep yields low and quality high. The vineyard is planted to a traditional mix of Merlot, Cabernet Franc and Cabernet Sauvignon. The low yields provide for a harvest of optimum ripeness, followed by fermentation and maceration for 30 days or more to insure maximum extraction of color and flavor, which invariably gives greater complexity.
 

"Plush and complex, with a broad range of flavors built around black cherry, plum and cedary, earthy, leathery scents. The texture is supple, finishing with firm tannins and a touch of mocha and coffee grounds, with an herbaceous streak. Drink now through 2009." The Wine Spectator 9/30/04

Merlot Napa
This is the first vintage of Neyers Merlot to be made entirely from sustainably-farmed grapes organically grown on our Conn Valley property. Organic grape growing is only a part of the story behind this wine, as Ehren?s winemaking talents complete the picture. Fermented for 45 days with indigenous wild yeasts, aged 14 months in 60-gallon French oak barrels, then bottled in February, 2003, without fining or filtration, this wine is as natural as the grapes that went into it. Yields in 2001 were less than 1 ton per acre, the lowest in ten years, so it?s both mouth-filling and complex.

Grenache Hudson
As the total acreage in California planted to wine grapes increased more than 40% over the past decade, that portion of the acreage planted to Grenache dropped almost 25%. Of the almost 10,000 acres of Grenache that are planted in California today, only 17 acres are in Napa County! This is the grape that makes Chateauneuf du Pape, Gigondas and Vacqueyras, the soul of Rasteau and Sablet. This is the grape that makes Domaine Vieux Tlgraphe, Beaucastel, and Cheteau Rayas. A few years ago, Lee Hudson planted a few acres of his Carneros District vineyards to Grenache, using budwood from Chateauneuf du Pape, not from California. In 2002 Ehren made a 100% varietal wine from these young vines. It just might change forever the way you look at California Grenache.

"Intense and vibrant, with showy fruitiness up front, this offers snappy, grapey scents that echo wild berry and blackberry, and finishes with dense, complex flavors. Drink now through 2008. 892 cases made." 91 The Wine Spectator 4/30/04

The Wine & Spirits Magazine Buying Guide for 2003 has just arrived, listing their annual '100 Best Wines of 2002'. Only four of these top wines are California Chardonnay and two of these four are from Neyers Vineyards - Novillero 2000 and Napa 2000.
Last year, Wine & Spirits tasting panels assessed more than 7,000 wines. These 100 received our highest recommendations " the wines we believe are performing at the top of their respective categories. These are wines our panels recommended most strongly, and our critics scored most highly. They represent the best in their class or category." Wine & Spirits