Saintsbury

Saintsbury was established in 1981 by Richard Ward and David Graves, two UC Davis enology graduates who first met in a brewing class. Their debut releases, a 1981 Chardonnay and Pinot Noir, were produced at Pine Ridge Winery at an initial volume of 2,000 cases. The winery's own facility was completed in 1983, making Saintsbury one of the earliest physical wineries in the Carneros region. The Carneros AVA itself was not officially established until 1984, placing Saintsbury firmly among the region's founding producers. The winery is named in honor of George Saintsbury, the English literary historian and passionate wine lover who lived from 1845 to 1933.

• Founded 1981 by Richard Ward and David Graves, UC Davis enology graduates
• First vintages produced at Pine Ridge Winery before the Saintsbury facility opened in 1983
• Predates the Carneros AVA, which was officially established in 1984
• Named for George Saintsbury (1845-1933), English literary historian and oenophile

Saintsbury's 53 acres of estate vineyards sit on clay loam soils in the southern Carneros region, where proximity to San Pablo Bay delivers persistent fog and marine breezes that keep temperatures cool through the growing season. This cool climate is central to the winery's Burgundian philosophy, allowing extended hang time and gradual flavor development in both Pinot Noir and Chardonnay. The estate is divided between two ranches: Home Ranch, with 13 acres planted in 1989, and Brown Ranch, which holds 23 acres of Pinot Noir and 8 acres of Chardonnay planted in 1992. Beyond the estate, Saintsbury sources fruit from across California, including Russian River Valley, Sonoma Coast, Anderson Valley, Santa Cruz Mountains, Monterey, and Santa Barbara.

• 53 acres total on clay loam soils cooled by San Pablo Bay fog and marine breeze
• Home Ranch: 13 acres planted 1989; Brown Ranch: 23 acres Pinot Noir, 8 acres Chardonnay planted 1992
• Grapes sourced from seven additional California regions for single-vineyard bottlings
• Cool climate enables Burgundian-style, terroir-expressive winemaking

Saintsbury's core identity is built on Pinot Noir and Chardonnay made in a Burgundian style, with minimal intervention, hand harvesting, and small-lot fermentation at the heart of production. The winery produces single-vineyard bottlings that highlight the distinct characters of each growing site. Saintsbury was also among the first Carneros producers to make a Vin Gris using the saignée method, and in 2020 launched a Pét-nat, a Blanc de Blanc Chardonnay, as a new expression. The grape portfolio extends to Syrah, Gamay, Chenin Blanc, and Mencía, reflecting an adventurous but grounded approach to variety. The winery's relationship with the Sangiacomo family, established with the very first 1981 Chardonnay vintage, remains a defining partnership.

• Pinot Noir and Chardonnay are the flagship varieties, made in a Burgundian, terroir-driven style
• Also produces Syrah, Gamay, Chenin Blanc, Mencía, and Vin Gris
• Vin Gris made using saignée method; 2020 Pét-nat Blanc de Blanc Chardonnay is a newer addition
• Partnership with the Sangiacomo family has continued since the inaugural 1981 vintage

Saintsbury has built a strong record on environmental stewardship. In 2007 the winery installed a 7,000 square foot solar panel system, and it holds the distinction of being the first Napa winery to sign the Porto Protocol on climate change. The winery remains family-owned and operated. Co-founder Richard Ward passed away in 2017, and David Graves retired in 2021. Saintsbury is consistently recognized as a pioneering force in establishing Carneros, and by extension Northern California, as a serious source of cool-climate Pinot Noir and Chardonnay.

• First Napa winery to sign the Porto Protocol on climate change
• 7,000 sq ft solar panel system installed in 2007
• Richard Ward died 2017; David Graves retired 2021; winery remains family-owned
• Recognized as a key pioneer in establishing Carneros as a top cool-climate Pinot Noir and Chardonnay region