A pioneer of the Los Carneros AVA, Tony Truchard’s story is one of remarkable perseverance and foresight. At a time when the area was largely overlooked, he recognised the potential Carneros had to produce remarkable cool climate wines. Today, Truchard’s vineyards, spanning the foothills of the Mayacamas mountains and Mount Veeder, are emblematic of the region and one of the few Carneros sites capable of perfectly ripening Cabernet Sauvignon.
A chance drive through the region persuaded Tony to purchase an abandoned eight-hectare orchard with a southwest exposure in the 1970s. Although the area was mainly pastureland, Tony recognised the benefits of the cooling fog and moderate temperatures for viticulture. Intrigued about why no one had planted grapes in the area, he asked around. Everyone gave the same response: it was too cool, and there was not enough water for the shallow clay hillsides. Determined to prove there was a way, Tony utilised the clay soils to create reservoirs and trap the rainwater, which could be used sparingly to grow vines. He became an early adopter of drip irrigation, which was not yet used in California. Successful plantings of various grapes followed, including Chardonnay and Cabernet Sauvignon. Over the years, neighbours noted Tony’s viticultural success and approached him to buy their farms. The estate grew gradually to become one of the largest in Carneros, with 162 hectares of contiguously rolling slopes and multiple aspects, of which 113 hectares are now planted and managed sustainably.
Although his son, Anthony, runs the estate today, Tony still oversees the vineyards, which are divided into individual blocks to best match grape varieties to optimum soils. The family now grow 12 different varieties thanks to the diversity of clay, shale, sandstone, and volcanic soils, although the majority are Chardonnay and Cabernet Sauvignon. Cabernet Sauvignon is notoriously difficult to ripen in Carneros’ cool climate, yet Truchard’s vineyards enjoy a microclimate in the region’s mountainous foothills that provides slightly warmer temperatures. Combined with alluvial soils, which provide excellent drainage, this allows the grapes to perfectly ripen year on year.
After selling grapes to premium wineries across Napa for 15 years, the Truchards built their own winery and began producing their own wine in 1989. This model continues today, with 20% of the harvest kept for their own production. Their focus remains on crafting wines that reflect the unique location of the estate. The Roussanne is harvested from 25–27-year-old vines and whole cluster pressed before undergoing 100%-barrel fermentation in French oak, a fifth of which is new. The wine remains in barrel on its lees for 6 months, with regular bâttonage, to lend additional freshness and texture. It displays notes of honeysuckle, lychee and citrus fruit with taut acidity, which balances the rich mouthfeel.
