Founded by Doug and Katsuko Sparks in their garage in San Francisco's Inner Sunset, Sunset Cellars believes in "Zen Zin" a minimalist winemaking style and respect for our grower's efforts in the vineyards. Our winemaking objective is to express and refine the flavors and characteristics created in the vineyard.
All grapes are hand-sorted before crushing. Wines are fermented in half-ton containers and punched down by hand. Racking, done when necessary, is as gentle as possible, and aging features the restrained use of new oak, to enhance the grapes' flavors and not overpower them. Our goal is to develop supple wines with ample fruit that celebrate the distinguishing characteristics produced in different regions and vineyards.
All grapes are hand-sorted before crushing. Wines are fermented in half-ton containers and punched down by hand. Racking, done when necessary, is as gentle as possible, and aging features the restrained use of new oak, to enhance the grapes' flavors and not overpower them. Our goal is to develop supple wines with ample fruit that celebrate the distinguishing characteristics produced in different regions and vineyards.
Services
Doug and Katsuko Sparks started their winemaking journey as home winemakers in their garage in San Francisco's Inner Sunset District. In 1997, having completed winemaking courses at UC Davis, Doug and Katsuko took their winemaking hobby commercial and made their first vintage of Sunset Cellars at a shared facility inside Rosenblum Winery in Alameda.
This vineyard is in Wooden Valley, in the southeastern part of the Napa Valley appellation, on benchland near two streams. It mainly produces high quality Merlot and Cabernet Sauvignon, but a block of Barbera represents an inspired match of climate and clone. The main Barbera clone has small, loose clusters and small berries, in sharp contrast to much of the Barbera grown in California, which typically has much larger clusters and berries.
Reviews
Be the first to review Sunset Cellars.
Write a Review
