Twomey
Summary
Twomey Cellars is a medium-sized, family-owned producer established by the Duncan family in 1999, crafting site-specific Pinot Noir, Merlot, and Sauvignon Blanc from distinctive vineyards across California's premier growing regions, including volcanic soils in Napa Valley and cool-climate sites along the coast. Their artisanal approach features meticulous production methods, including the traditional Bordeaux soutirage traditionnel technique for Merlot and varying percentages of whole cluster fermentation for Pinot Noir, with rigorous barrel selection determining final blends that express each vineyard's unique character.
Heritage & Leadership
Twomey Cellars was established in 1999 by the Duncan family, proprietors of Silver Oak Cellars. The winery began with the acquisition of the Soda Canyon Ranch vineyard in southeastern Napa Valley, initially focusing exclusively on producing Merlot. The Duncan family named the winery after Ray Duncan's mother, Twomey Ammons, connecting their new venture to their family heritage while establishing a distinct identity from Silver Oak.
Under the leadership of the Duncan family, Twomey has expanded its portfolio and vineyard holdings significantly since its founding. David Duncan serves as President and CEO, continuing the family's hands-on approach to winemaking and viticulture. The winemaking team has evolved over the years, with Daniel Baron, who trained in Pomerol, directing the initial Merlot program. Today, Erin Miller leads as Director of Winemaking for Pinot Noir and Sauvignon Blanc, while Nate Weis oversees the Merlot program.
In 2012, Twomey expanded operations by opening a second winemaking facility in Healdsburg to accommodate their growing Pinot Noir program, marking a significant milestone in the winery's development. Throughout its history, Twomey has maintained the Duncan family's commitment to quality while establishing its own distinct identity in California winemaking.
Vineyards & Wines
Twomey sources grapes from multiple vineyards across California and Oregon, each selected for its unique terroir and ability to produce distinctive wines. The original Soda Canyon Ranch in southeastern Napa Valley remains the foundation of their Merlot program, with its volcanic soils and varied exposures contributing to the wine's structure and complexity.
For their Pinot Noir program, Twomey cultivates and sources grapes from several key vineyards. The Monument Tree Vineyard in Anderson Valley features well-drained soils and cooling maritime influences. In Russian River Valley, they work with the Westpin Vineyard, while the Gap's Crown and Soberanes vineyards provide fruit from the Sonoma Coast and Santa Lucia Highlands respectively. Their Oregon Pinot Noir comes from the Willamette Valley, specifically the Prince Hill Vineyard in the Dundee Hills AVA.
The Sauvignon Blanc program utilizes fruit from Merino Vineyard in Russian River Valley and Garys' Vineyard in Santa Lucia Highlands. Each vineyard contributes distinct characteristics to the final wines, with Twomey's winemaking approach emphasizing these site-specific qualities.
The winery produces single-vineyard designate wines alongside appellation blends, with their portfolio including Merlot, multiple Pinot Noirs from different appellations, Sauvignon Blanc, and occasionally small lots of other varieties. Each wine is crafted to express the specific character of its vineyard source while maintaining Twomey's house style of balance and complexity.
Philosophy & Practice
Twomey's winemaking philosophy centers on expressing vineyard character through precision viticulture and thoughtful winemaking. For their Merlot, they employ the traditional Bordeaux technique of soutirage traditionnel, a labor-intensive racking method that clarifies the wine naturally without filtration. This process, learned through Daniel Baron's experience in Pomerol, contributes to the wine's texture and aging potential.
The Pinot Noir program utilizes both traditional and innovative approaches. Fermentations include varying percentages of whole clusters depending on the vineyard and vintage characteristics. The winery employs open-top fermenters and gentle punch-downs to extract color and flavor while preserving aromatic complexity. Aging takes place in French oak barrels, with the percentage of new oak carefully calibrated for each wine.
For Sauvignon Blanc, Twomey implements a combination of stainless steel and neutral oak fermentation vessels to develop complexity while maintaining freshness. A portion undergoes malolactic fermentation to enhance texture, while extended lees contact adds depth to the finished wine.
In the vineyard, Twomey practices sustainable viticulture with careful attention to soil health and biodiversity. Their vineyard management focuses on achieving optimal ripeness through canopy management and yield control, with each site receiving customized attention based on its specific needs and characteristics.
The winery's approach to blending reflects their commitment to quality over quantity, with rigorous barrel selection determining the final composition of each wine. This selective process ensures consistency in quality while allowing for the natural expression of each vintage's unique character.