Andrew Geoffrey History

Andrew Geoffrey Vineyards’ 13 acres of red wine grapes are situated within a 66-acre parcel of prime hillside vineyard property on the highest slopes of the Diamond Mountain District sub-appellation of the Napa Valley. Diamond Mountain is located along the Mayacamas mountain range between St. Helena and Calistoga. The Diamond Mountain sub-appellation is well known and recognized for its diversity of volcanic soils, varied micro-climates, and generous amounts of winter rainfall. Cabernet Sauvignon grapes grown on Diamond Mountain have an outstanding reputation for high quality and Diamond Mountain wines produced from those Cabernet Sauvignon grapes possess strong consumer recognition.

Since visiting the Napa Valley in 1973, while attending college in southern California, Andrew Geoffrey Vineyards’ owner, Peter Thompson, set his sights on getting into the wine business in the Napa Valley. In 1992, Peter began actively pursuing his goal of owning a vineyard in the prestigious Napa Valley. After a two and a half year search for the ultimate vineyard property, Peter selected the Andrew Geoffrey Vineyards site atop Diamond Mountain. The property was undeveloped, but only needed the right combination of efforts to realize its incredible potential for creating a state-of-the-art vineyard to produce world class California Cabernet Sauvignon wine.

Peter purchased the land in 1995 and set out to assemble a team of experienced professionals to carve the vineyard site out of the scrub, brush and forest native to Diamond Mountain. After a year of extensive planning, obtaining the appropriate permits and drafting of the most extensive erosion control plan ever devised in the Napa Valley, 13 acres of land were cleared and prepared with the expertise and guidance of well-known Napa Valley viticulturist, Rex Geitner.

The first consideration for building a successful vineyard was to locate and tap into a consistent, non-seasonal water source for irrigation. After much consideration, a well site was picked and, after an unsuccessful drilling attempt, Andrew Geoffrey Vineyards became home to one of the deepest wells (850 feet) in the Napa Valley. The result was a well with an abundance of ice-cold, clear, and chemical free water that does not need treatment before use. On a hot day, the vineyard workers regularly fill up their water bottles from the spigot at the well head with cold drinking water.

The unique combination of soils (volcanic ash and tufa rock) and varying exposures (Northeast, North and Northwest) required an extensive investigation into locating and then purchasing exactly the right rootstock and red grape clones. Rex’s selection process was exacting, but required to optimize use of the land and micro-climates within the vineyard. In 1996, Peter purchased the rootstock and clones selected by Rex. In late July 1997, sectional planting of one year old bench grafted rootstock/budstock was completed.

The vineyard has spacing of 8 feet between rows and 5 feet between vines and was originally comprised of:

  • sixty-eight percent (68%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock,
  • eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock,
  • twelve percent (12%) Merlot clones 181 and
  • a proprietary clone of rare quality also on 110r rootstock, and two percent (2%) Petit Verdot clone 2 on 110r rootstock.

Currently, after budding over (converting) the Merlot clones in 2003 to additional Cabernet Sauvignon and Petit Verdot, the vineyard is comprised of:

  • seventy-eight percent (78%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock,
  • eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock, and
  • four percent (4%) Petit Verdot clone 2 on 110r rootstock.

In April of 2020, Andrew Geoffrey Vineyards began to implement its long-term plan to plant an additional 3 acres (approximately) of vines, which had been approved by Napa County back in 1996. Clearing for the additional acreage took place in May 2020, with completion of the vineyard installation to be the following season in May 2021. However, mother nature had other plans.

In late September 2020, the Glass Fire burned through and over the top of Diamond Mountain, and thus, burned through and around Andrew Geoffrey Vineyards. The property suffered substantial losses, including its fences and gates, sheds, vineyard equipment, the staging platform, furniture and irrigation system. Approximately 250 perimeter vines were damaged and will need to be replanted in 2027 or 2028 when the vineyard replanting on a 7 year staged basis begins. As a result of the Glass fire, the planned 3 acre vineyard expansion was delayed one season from 2020 to 2021

After assessing the damage from the Glass Fire, Peter decided to rebuild/repair the vineyard infrastructure, and, additionally, press on with the planting of new vineyard blocks 8 and 9. The first order of business was to secure the original vineyard blocks, which required rebuilding the vineyard fence. Next, most of the irrigation system was replaced as the irrigation lines had melted during the fire. Essential equipment has been replaced and the staging platform rebuilt. The small shed has been rebuilt and the larger sheds will be replaced over the next few years.

The new blocks of vines were next. The first new block is located slightly down the mountain, at the Northwest corner of the 66 acres, and forms a separate vineyard from the original vineyard. This lower block, designated “Block 9,” is approximately 1.1 acres and is spaced at 6 feet between rows and 4 feet between vines. It has been planted with 110r rootstock, which has been field grafted in 2022 to Cabernet Sauvignon Clone 337 with cuttings from the original vineyard.

The new upper block, designated “Block 8,” features two different row directions to take advantage of drainage in the porous volcanic ash and tufa soils. The total area of Block 8 is approximately 1.9 acres and has been planted with 110r rootstock. Approximately one half of Block 8 has been grafted to additional Petite Verdot and the other one half grafted to Cabernet Sauvignon Clone 169. Grafting took place during the 2022 season. Peter and John are expecting a small crop from new blocks 8 and 9 in 2024 and a commercially viable crop in 2025.

For the 2023-2024 vintages, Andrew Geoffrey Vineyards will be selling Cabernet Sauvignon grapes to Ron and Sue-Marie Haber at Haber Family Vineyards (Tim Milos, winemaker), to Flint Knoll Winery and Moone Tsai Winery (Philippe Melka, winemaker for both projects), and Alta Nova (Brittany Nichols, winemaker). Peter and John Gibson work closely with our grape purchasers and consider them valuable partners in making incredible Napa Valley wines.

Andrew Geoffrey Team

Peter Thompson
Proprietor
John Gibson
Winemaker
Rex Geitner
Viticulturist
Karen Petersen
Direct Sales Manager
Allison Lake
Sales
Andrew Thompson
Legal
Geoffrey Thompson
Culinary

The Vineyards

Vineyard Varietal Breakdown by Percentage

Total acres = 13 +/-

The current composition of the vineyard is:

Cabernet Sauvignon 110r rootstock (Blocks 1-7a, 7b and 7c)
78%
Cabernet Franc 110r rootstock (proprietary clone)
18%
Petit Verdot 110r rootstock (Clone 2)
4%

Total acres = 3 Planted 2021 (Blocks 8 and 9)

The current composition of the new planting is:

Cabernet Sauvignon 110r rootstock (Clone 337)
32%
Cabernet Sauvignon 110r rootstock (Clone 169)
37%
Petit Verdot 110r rootstock (Clone 2)
31%
Andrew Geoffrey Vineyards currently sells grapes to the following Wineries: Haber Family Winery, Moone Tsai, Flint Knoll, and Alta Nova.
Peter and John are expecting a small crop from new blocks 8 and 9 in 2024 and a commercially viable crop in 2025.

Lower Vineyard


Upper Vineyard


Block 9 Planted


Block 8 Planted

Andrew Geoffrey Wine

Andrew Geoffrey Vineyards is proud to announce the release of its 2020 Diamond Mountain District Estate Cabernet Sauvignon on October 1, 2024. John Gibson, Andrew Geoffrey's Consulting winemaker, and Peter Thompson, Andrew Geoffrey Vineyards owner and co-winemaker, have blended the finest lots produced from the varietals grown in the vineyard to produce a sophisticated, balanced and age worthy wine. The wine is currently available for sale only in 750ml bottle format.

Current Vintage Wine - 2020 Cabernet Sauvignon

2020 Cabernet Sauvignon Winemaker Notes

Harvest dates:
September 26, 2020
Harvest analysis:
26.3 Brix, 4.2 gms/l TA, 3.77 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
7 days @ 50 degrees F.
Pumpover Regime:
2 pumpovers/day with aeration
Maximum Fermentation Temperature:
88 degrees F
Total Skin Contact Time:
28 days
Barrel Aging:
20 months in French oak barrels, 84% new from the Center of France and Allier Forests with Heavy and Medium Plus Toast
Blend Composition:
91% Cabernet Sauvignon, 9% Petit Verdot
Bottling Date::
August 19, 2022

Featured Library Vintage Wine - 2005 Cabernet Sauvignon

2005 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
October 5, 2005 to October 25, 2005
Harvest analysis:
26.25 Brix, 5.1 gms/l TA, 3.87 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
4 days @ 55 degrees F.
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
37 days
Barrel Aging:
80% new French Oak, Allier and center of France/medium plus toast
Blend Composition:
91% Cabernet Sauvignon, 7% Cabernet Franc, 2% Petit Verdot
Bottling Date::
July 2, 2007

The 2005 growing season in the Napa Valley was spectacular. With adequate rainfall from the winter months, budbreak took place in late March and early April. A warm summer with temperatures hovering in the high 80's followed. The vines developed a large crop and significant crop thinning was required just after verasion to maintain fruit concentration and intensity of flavors. In September, the weather cooled slightly, thus extending the growing season into October, with the additional time for the fruit to hang allowing flavors to develop to their fullest. Picking began in 2005 with the Cabernet Sauvignon on October 5th and finished on October 17th. Cabernet Franc was harvested on October 15th and Petit Verdot on October 25th. The extended hang time insured that the fruit was as ripe as possible with mature tannins.

Events

Calendar of Events

May 3-10, 2025

Rhone Valley Wine Cruise

Wine Experiences & Trips

Sail the Idyllic Rhone - May 3-10, 2025

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Email Addresses
Telephone
Peter (direct to mobile)
619-954-8687
Karen (sales/orders)
707-363-3675
Allison
650-400-8445
AGV Office (vendors/general information)
707-968-9770
Office Mailing Address
Andrew Geoffrey Vineyards
836 Chiles Avenue
St. Helena, CA
94574
(Administrative and Mailing Address Only)
Vineyard Address
Andrew Geoffrey Vineyards
1769 Diamond Mountain Road
Calistoga, CA
94515