“David Ramey is one of California’s best and most respected winemakers. In the early 1990s he was the winemaker at Dominus, and then at Rudd. But for over a decade he has run his own winery, sourcing fruit from outstanding vineyards. setting up his own label allowed him to return to his first love: making Chardonnay.” - Stephen Brook

After making wine at Château Pétrus, Dominus, Chalk Hill, and Rudd Estate, David Ramey settled into his own brand in 1996 and focused on Cabernet Sauvignon from Napa and Chardonnay from Sonoma. The wines, as he says, are "bold, but in check." They’re intense, vibrant, and refined. Antonio Galloni: “It’s hard to know where to begin with these wines from David Ramey, as there are so many highlights, but one common theme is the quality of the entry-level wines. The appellation-level Chardonnays and Claret deliver serious quality for the money.”

Over the years, David has helped pioneer traditional, artisan winemaking techniques in California during a period when making wine by the University book was the norm. His efforts have helped shape the way many wines in the United States are made today, including the elimination of skin contact for most white grapes; the use of oxidised juice in making white wine; sur lie aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentation; harvesting fully mature fruit; eliminating acidification of red wines, and bottling without filtration. “Year after year the wines from Ramey Wine Cellars are nothing short of spectacular. Their dedication to creating high quality, handcrafted wines with balance and richness from the area’s finest vineyards has certainly paid off.” International Wine Report