Greg Nelson's background is interestingly familiar. While attending college in Madison, Wisconsin, he would frequent a wine shop where he was able to sample wines from all over the world. It didn't take long to change his major to biology and continue in that endeavor until earning his Ph.D. at UC San Diego.
After internships and positions at various wineries, he finally was able to establish his own winery in Sonoma. He purchased a vineyard whose history of grape growing went back to the 1880s. He then built his winery and named it after his father, Roald, a man with an incredible record of achievement in the business world and a very positive influence on his son.
The grapes for our selection came from Black Knight Vineyards, owned by Mitch Black since 2007. When he and his family purchased the vineyards, the main grape planted was Syrah. They knew that the climate there wasn't the best for Syrah but was for Chardonnay and Pinot Noir, and that's the direction they took.
Our selection is a statement about understatement. Everything was done to allow the grape and the soil to shine, not the treatment. Ergo, the wine was fermented with its own yeasts in neutral oak barrels. It was aged for 18 months in those barrels to slowly attain complexity and mouth feel.
The result is a stunning achievement in grace and balance. Nothing is overdone or out of place except the accolades. Try with poached salmon topped with shallot aioli.