Wine and Innovation in the Russian River Valley

Gary Farrell Vineyards and Winery is a 38-year pioneer in the Russian River Valley. Winemaker Theresa Heredia joined the team in 2012, carrying on the legacy of crafting Burgundian-styled, varietally expressive small-lot artisan wines capturing the balance and stylistic elegance of some of the finest vineyards in the Russian River Valley AVA and beyond; including Rochioli, Allen, Bacigalupi, Hallberg, Ritchie, Olivet Lane, Durrell, Gap’s Crown, Fort Ross Seaview and Bien Nacido. Theresa works closely with the growers to showcase the exceptional fruit from their vineyards.

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Theresa is a cool-climate Pinot Noir and Chardonnay specialist, with a hands-on, Burgundian perspective coming from her winemaking experience in France at Domaine de Montille. She arrived to Gary Farrell from Joseph Phelp’s Freestone Vineyards on the Sonoma Coast, where she achieved significant critical acclaim, including “Winemaker to Watch” honors from the San Francisco Chronicle. She trained with renowned winemaker Craig Williams at Freestone and at Joseph Phelps Vineyards in the Napa Valley. Theresa was a Ph.D. candidate in chemistry with an emphasis on enology at U.C. Davis, before leaving to follow her calling as an extraordinarily talented winemaker.

In a mere nine vintages, she has received almost 600 90+ scores for her Gary Farrell wines, 2012-2020; including Top 100 Wine and Top 100 Cellar Selections and numerous Editor’s Choice and Cellar Selection Designations.

Evolution of Chardonnay Winemaking

  • Harvest at slightly lower sugars in order to capture more varietal character, natural acidity and site specificity.

  • Press program tailored to specific vineyards and cluster morphology.

  • After overnight cold settling of the juice, lees levels are selected to express the unique characteristics of each vineyard site.

  • New cooperages – Ana Selection, Cavin, DAMY, Dargaud Jaegle – with emphasis on light toast.

  • Incorporation of oak puncheons (500L) to facilitate integration of oak.

  • Concrete egg (476 gal)

Evolution of Pinot Noir Winemaking

  • Harvesting at slightly lower sugars to capture more varietal character, natural acidity and site specificity.

  • Pre-fermentation cold soak (3-5 days) to capture color, aqueous aromatics and flavors.

  • Post-fermentation extended maceration to build structure and more complex flavors and aromas.

  • Whole clusters incorporated into fermentations to contribute tannin, spice, black tea flavors and enhanced sense of place (10% to 60%, depending on the lot). Smaller percentages work well with grapes from warmer climates where fruit ripens ahead of the stems. Larger percentages incorporated when working with grapes from cooler climates, where stems lignify nicely during ripening.

  • Saignée employed to achieve desired concentration, structure and balance.

  • New cooperages – Ana Selection, Cavin, Tonnellerie O – featuring predominantly light toast.

  • Oak tank (5 ton) for warmer, natural ferments and gentle extraction. • Foot treading – for more extraction without over extraction.

  • Native fermentations when possible to enhance vineyard character.

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