Goosecross Winery is one that has along history in Napa Valley, beginning in the 1970s as grape growers and evolving in the 1980s as winemakers.
Today, a new Goosecross has emerged, carrying on the tradition in a modern style. In 2013, the winery was purchased by Christi Coors Ficeli, who, ironically, comes from a beer family. (Yes, that Coors.)
On a particularly magical fall day, I was invited to experience the new face of the winery. Driven to making wines with a sense of place and style, the current winemaker, Bill Nancarrow, honed his skills at both Paraduxx and Duckhorn before spreading his wings. From a Duck to a Goose, Nancarrow specializes in Bordeaux style wines, with a smattering of other offerings.
The evolution of the style of wine at Goosecross was a slow one. It’s history is long, and before the change in ownership, it was a bit of an odd duck, with a rustic barn, hidden treasures, and decaying reputation.
Trying to avoid a revolution, but rather encourage evolution, much of the original equipment (and the juice contained in it) was transitioned to Ficeli in 2013. Even with a slow change, some things have been revolutionary; the best example is the use of concrete eggs to make Riesling.
Being creative with the concrete and stainless steel, Nancarrow has created something unique, and unlikely to be found outside of these four walls. We were fortunate enough to taste two versions of this wine in tank, as well as the not quite final blend. From 46 year old Riesling vines, which are completely dry farmed, and fermented with native yeast, a concrete egg and a stainless steel version were crafted as base components for the the finished wine. I can’t wait to try it in bottle!