Heimark Vineyard
Summary
Heimark Vineyard is a family-owned Diamond Mountain estate founded in 2012 by Bruce and Tina Heimark, producing approximately 500 cases annually from 5 acres of mature Cabernet Sauvignon vines planted in volcanic soils at 800-1,000 feet elevation. Their rising reputation stems from a minimalist winemaking approach guided by veteran winemaker Françoise Peschon and vineyard manager Michael Wolf, who emphasize site expression through phenolic ripeness, native fermentation, and extended barrel aging without fining or filtration.
Heritage & Leadership
Heimark Vineyard was established in 2012 when Bruce and Tina Heimark purchased a 14-acre property in Calistoga, within Napa Valley's Diamond Mountain District. The couple, who had previously worked in technology and finance respectively, made a deliberate transition to viticulture after years of appreciation for fine wines. The property, situated on the eastern slopes of Diamond Mountain, had been previously planted with Cabernet Sauvignon vines in 1997, giving the Heimarks the advantage of working with mature vines from the outset.
The Heimarks maintain direct oversight of their vineyard operation, with Bruce focusing on business development and Tina handling marketing and hospitality. To ensure expert vineyard management and winemaking, they assembled a team of established professionals. Françoise Peschon, with experience from Araujo Estate (now Eisele Vineyard) and Cornell Vineyards, serves as winemaker. Vineyard management is handled by Michael Wolf, whose portfolio includes work with Scarecrow and Vine Hill Ranch. This leadership structure combines the Heimarks' vision with technical expertise from established Napa Valley professionals.
Vineyards & Wines
Heimark Vineyard encompasses 5 planted acres within their 14-acre property in the Diamond Mountain District AVA, positioned at elevations between 800 and 1,000 feet. The vineyard faces east, capturing morning sunlight while being protected from the intense afternoon heat. This orientation, combined with the cooling influence from the Pacific Ocean, creates a microclimate that allows for extended hang time and gradual ripening of the grapes.
The vineyard's soil consists primarily of Boomer gravelly loam, a volcanic soil type with excellent drainage characteristics. The property is planted exclusively to Cabernet Sauvignon, with three distinct clones: 337, 4, and 7. These mature vines, planted in 1997, are dry-farmed when conditions permit, encouraging deep root systems that express the site's minerality.
Heimark produces approximately 500 cases annually of their estate Cabernet Sauvignon, their flagship and sole wine. The production remains intentionally small to maintain quality control and reflect the vineyard's limited size. The wine typically displays characteristics of black fruit, graphite, and spice notes that are signatures of the Diamond Mountain District.
Philosophy & Practice
Heimark Vineyard adheres to a minimalist winemaking philosophy that emphasizes vineyard expression over cellar manipulation. Harvest decisions are based on phenolic ripeness rather than sugar levels alone, with picking typically occurring in early October. The fruit undergoes careful hand sorting both in the vineyard and at the winery before fermentation.
Fermentation takes place in small lots with native yeasts when possible, allowing for greater precision in managing each vineyard block. The wine ages for approximately 22 months in French oak barrels, with 75% new oak. This aging regimen is calibrated to complement rather than overwhelm the fruit characteristics. Bottling occurs without fining or filtration to preserve the wine's natural complexity.
In the vineyard, management practices focus on canopy architecture that optimizes sunlight exposure while protecting fruit from sunburn. Cover crops are employed between rows to manage erosion on the hillside site and promote beneficial insect populations. While Heimark implements numerous sustainable practices, including water conservation measures and integrated pest management, they do not currently hold formal organic or sustainability certifications.