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After years of regular visits to Napa, Julio and Amalia Palmaz purchased an old estate in Coombsville (in Napa’s southern reaches) and set down roots—in the form of vineyards—to create Palmaz Vineyards. While the estate’s 600 picturesque acres gracefully drape over Mt. George, only 60 are suited for the cultivation of grapes (particularly Cabernet Sauvignon). However, Julio and Amalia embraced the challenge of building a new winery from the ground up—and then some—with many of the winemaking facilities getting built in to the mountain.
There was also an understanding among all members of the Palmaz family—which includes daughter Florencia, son Christian, daughter-in-law Jessica and, by extension, head winemaker Tina Mitchell, son and assistant winemaker Doug Mitchell, and consulting winemaker Mia Klein—that even if the scale of production was small and carefully planned (given the area‘s geological idiosyncrasies), the effort to create premium wines would be all encompassing, collaborative, and greater than the sum of its proverbial parts.
In our interview with Christian Palmaz, he shares stories of the daily life of a family business in an idealic location and details how the fermentation tanks are uniquely engineered and paired with each parcel in the vineyard, adding it’s an approach that has not surprisingly inspired other wineries to inquire about implementing the breakthrough research in viticulture and enology into their operations. You’ll be running to your nearest wine shop to enjoy a bottle of Palmaz Vineyards wines once you learn about the love, labor and inspiration that goes into every wine.
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