Vino Noceto

Vino Noceto was founded in 1987 by Suzy and Jim Gullett with a singular goal: to make Vino Noceto California's premiere Sangiovese producer. The Gulletts undertook deliberate study of Tuscan Sangiovese viticulture and winemaking before launching the operation, sourcing clones and cuttings from leading Tuscan houses across Chianti Classico and Brunello di Montalcino. The California Shenandoah Valley AVA of Amador County offered conditions broadly compatible with Tuscan Sangiovese production: warm-summer Mediterranean climate, decomposed-granite and volcanic-loam soils, and elevations that preserved acidity through diurnal swings. The 1987 launch represented a deliberate departure from the Zinfandel-dominated tradition of the appellation. Across nearly four decades of continuous Sangiovese focus, Vino Noceto has become the most cited California reference point for the variety.

• Founded 1987 by Suzy and Jim Gullett in Plymouth, California Shenandoah Valley AVA
• Founding mission: California's premiere Sangiovese producer
• California Shenandoah Valley AVA climate identified as broadly compatible with Tuscan Sangiovese production
• Continuous Sangiovese focus across nearly four decades; California's most committed Sangiovese specialist

Vino Noceto farms 24 to 25 acres of producing vineyard in the California Shenandoah Valley AVA, with 95 percent of plantings devoted to Sangiovese across five clonal selections. The clonal portfolio carries cuttings from leading Tuscan houses: Isole e Olena in Chianti Classico (47 percent of plantings) provides the largest share, with Il Poggione (31 percent), Altesino (12 percent), and Biondi Santi (3 percent) in Brunello di Montalcino contributing the Montalcino selections. The estate also includes the R19 true Sangiovese clone. Specific blocks reflect specific origins: the Dos Oakies block carries Sangiovese Grosso material originally sourced from Il Poggione, while the Noce Knoll block carries vines from Altesino plus the R19 clone. The clonal diversity supports both blended bottlings (drawing on multiple clones for stylistic balance) and clone-specific or block-specific releases. Soils are decomposed granite with volcanic-loam pockets. Beyond Sangiovese, plantings of Syrah (one acre) and additional varieties round out the estate.

• 24 to 25 acres of producing vineyard in California Shenandoah Valley AVA; 95 percent planted to Sangiovese
• Five Sangiovese clonal selections: Isole e Olena 47 percent (Chianti Classico), Il Poggione 31 percent (Montalcino), Altesino 12 percent (Montalcino), Biondi Santi 3 percent (Montalcino), plus R19 true clone
• Block-specific clonal organization: Dos Oakies (Il Poggione Sangiovese Grosso), Noce Knoll (Altesino plus R19)
• Soils: decomposed granite with volcanic-loam pockets; small additional planting of Syrah

Vino Noceto produces approximately 10,000 cases annually, including ten different Sangiovese bottlings alongside other Italian and California-tradition wines. Nearly all Sangiovese aging takes place in 500-liter French oak puncheons, more than double the size of a typical wine barrel. The larger format provides slower, gentler aging that supports stylistic restraint and varietal expression. The flagship Sangiovese serves as the accessible introduction. The AX-1 program represents an ambitious extended-aging project: slow fermentation of Altesino-clone Sangiovese in barrels and new French oak puncheons, 36 months of aging in the same puncheons, and additional bottle aging before release. Other Sangiovese bottlings include the Dos Oakies (Il Poggione clone, single block), Riserva-style releases, and additional clone-specific or block-specific expressions. Beyond Sangiovese, the portfolio includes Old Vine Zinfandel (with fruit from the historic Original Grandpere Vineyard), Barbera, Aglianico, Pinot Grigio, and the slightly sparkling Moscato called Frivolo, modeled after Moscato d'Asti and produced at approximately 1,500 cases. The Frivolo blend draws on Moscato Bianco from Clarksburg and Lake County plus Orange Muscat from Amador County.

• Approximately 10,000 cases annually; ten different Sangiovese bottlings alongside other wines
• Nearly all Sangiovese aging in 500-liter French oak puncheons (not Italian oak)
• AX-1 program: extended-aging Altesino-clone Sangiovese with 36 months in French oak puncheons plus additional bottle aging
• Dos Oakies single-block Sangiovese from Il Poggione clone; additional block-specific and clone-specific releases
• Non-Sangiovese: Old Vine Zinfandel (Original Grandpere fruit), Barbera, Aglianico, Pinot Grigio, Frivolo (Moscato)

Vino Noceto has built consistent critical recognition across nearly four decades of continuous Sangiovese specialization. Sangiovese bottlings receive reviews in the upper-80s to mid-90s point range across major American wine publications, with Riserva-style and extended-aging releases (including AX-1) scoring at the higher end. The estate is widely cited in trade publications and educational materials as the reference California Sangiovese producer, with mention in WSET and other certification curricula focused on New World Italian varieties. The Plymouth tasting room provides public-facing access to the estate's program and includes comparative flights showcasing the clonal diversity. Vino Noceto sits along the well-trafficked Amador County wine route alongside other California Shenandoah Valley producers (Andis Wines, Terre Rouge and Easton, Sobon Estate, Renwood). Distribution is direct-to-consumer plus specialist retail and restaurant accounts; the small-to-mid-size operational scale keeps allocation modest but consistent.

• Continuous operation since 1987; nearly four decades of Sangiovese specialization
• Sangiovese bottlings score upper-80s to mid-90s across major American wine publications
• Widely cited reference California Sangiovese producer in trade and certification curricula
• Plymouth tasting room with comparative Sangiovese flights; sits along Amador County wine route alongside Andis, Terre Rouge, Sobon, Renwood

Beyond the clonal sourcing from Tuscan houses, Vino Noceto has maintained engagement with Tuscan viticulture as an ongoing reference. The Sangiovese clonal selections carry direct provenance from Isole e Olena, Il Poggione, Altesino, and Biondi Santi, and have shaped the stylistic identity of the wines toward the Tuscan tradition. The choice of 500-liter French oak puncheons (rather than smaller barrels or Italian oak botti) reflects a winemaking decision oriented to stylistic restraint and varietal transparency rather than strict replication of any single Tuscan tradition. The Gulletts' commitment to extended aging programs (visible most clearly in the AX-1 wine) parallels the riserva-classification practices of Italian appellations. The estate's broader influence on California Sangiovese production has been substantial: Vino Noceto demonstrated that California Sangiovese could be a serious, single-variety category rather than a curiosity, and the estate has remained the reference point as other producers have entered the variety.

• Sangiovese clonal selections carry direct provenance from Isole e Olena, Il Poggione, Altesino, and Biondi Santi
• 500-liter French oak puncheons chosen for stylistic restraint and varietal transparency
• Extended-aging AX-1 program parallels Italian riserva-classification practice
• Influential reference: demonstrated California Sangiovese as a serious single-variety category