| Subtotal | \n$255.00 | \n
| Discount | \n$0.00 | \n
| Total | \n$255.00 | \n
Andrew Geoffrey Vineyards
on Diamond Mountain.
\n \n ![\"\"](\"assets/images/agv/peter-thompson-image-by-tank.png\")
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\n \n\n\n\n\n\n2015 Diamond Mountain District Cabernet Sauvignon
\nAndrew Geoffrey is proud to announce the release of the 2015 vintage.
\n \n \n ![\"\"](\"assets/images/agv/agv-panoramo-3.jpg\")
\n \n\n\n\n\n\nThe Andrew Geoffrey Vineyard
\nAndrew Geoffrey Vineyards is pleased to announce that an additional 3 acres has been being planted.
\n \n \n ![\"\"](\"assets/images/agv/ag-2.jpg\")
\n \n\n\n\n\n\nAndrew Geoffrey Vineyards’ are situated on the highest slopes of Diamond Mountain.
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Andrew Geoffrey Vineyards
\nPeter verbiage here...
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Andrew Geoffrey History
\n\n Andrew Geoffrey Vineyards’ 13 acres of red wine grapes are situated within a 60 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. Diamond Mountain is well known and recognized for its diversity of volcanic soils, varied micro-climates, and generous amounts of winter rainfall. Red wine grapes grown on Diamond Mountain have an outstanding reputation and Diamond Mountain red wines possess a strong consumer recognition.\n
\n\n Since visiting the Napa Valley in 1973, while attending college in southern California, Peter Thompson set his sights on getting into the wine business, specifically in the Napa Valley. In 1992, Peter began actively pursuing his goal of owning a vineyard in the prestigious Napa Valley. During a two and one-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.\n
\n\n\n With the undeveloped land purchased in 1995, Peter set out to assemble a team of experienced professionals to carve the vineyard site out of the scrub and brush native to the Diamond Mountain soils. 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. (For more about Rex, see below).\n
\n\n\n The first consideration for building a successful state-of-the-art 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 became home to one of the deepest wells (850 feet) in the Napa Valley. The payoff however was a well with ice cold, clear, mineral and chemical free water that needs no treatment before use and which produces more water than can be pumped out. On a hot day, the vineyard workers regularly fill up their water bottles from the spigot at the well head with cold drinking water.\n
\n\n\n The unique combination of soils (volcanic ash and loam) 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 was completed.\n
\n\n\n The vineyard 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, along with twelve percent (12%) Merlot clones 181 and a proprietary clone of uncommon quality also on 110r rootstock, and two percent (2%) Petit Verdot clone 2 on 110r rootstock. Currently, after budding over 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.\n
\nAndrew Geoffrey Team
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\n![\"\"](\"assets/images/team/1.jpg\")
\n Emma Connor
\n![\"\"](\"assets/images/team/2.jpg\")
\n Richard Bauer
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\n John Pope
\n![\"\"](\"assets/images/team/4.jpg\")
\n Sara Smith
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\n Emma Connor
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\n Peter Chapman
\nLet's talk.
\nSend us a message about our vineyard, visitng Andrew Geoffrey, our wines or Napa.
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Diamond Mountain District Cabernet Sauvignon
\nAndrew Geoffrey announces the release of the 2019 vintage
\n \n \n ![\"\"](\"assets/images/agv/agv-panoramo-6.jpg\")
\n \n\n\n\n\n\nAndrew Geoffrey’s Diamond Mountain Vineyards
\nAndrew Geoffrey Vineyards has completed planting 3 additional acres. Click the Vineyard Information button below to learn about newly planted blocks.
\n\n Vineyard Information\n Order Wine\n \n
\n \n ![\"\"](\"assets/images/agv/andrew-geoffrey-young-image.jpg\")
\n \n\n\n\n\n \n\n29 Years of Producing Quality Diamond Mountain Cabernet
\n\n Andrew Geoffrey History\n Order Wine\n\n
\n \n ![\"\"](\"assets/images/agv/panorama-7.jpg\")
\n \n\n\n\n\n \n\nGet to know the Andrew Geoffrey team
\n\n Team\n Order Wine\n
\n \n ![\"\"](\"../../assets/images/agv/agv-panoramo-1.jpg\")
\n \n\n\n\n\n \n \n\nAndrew Geoffrey Photo and Video Gallery
\n \n Gallery\n \n \n
Andrew Geoffrey Vineyards
\n \n \n View All Images and Video\n![\"\"](\"assets/images/agv/gallery-peter-andrew-geoff.jpg\")
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\n\n \n
Andrew Geoffrey History
\nAndrew 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.\n 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,\n 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\n from those Cabernet Sauvignon grapes possess strong consumer recognition.\n
\n\n\n 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.\n 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.\n 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.\n
\n\n\n 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.\n 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,\n 13 acres of land were cleared and prepared with the expertise and guidance of well-known Napa Valley viticulturist, Rex Geitner.\n
\n\n\n 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,\n 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,\n 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.\n
\n\n\n 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.\n 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,\n sectional planting of one year old bench grafted rootstock/budstock was completed.\n
\n\n\n The vineyard has spacing of 8 feet between rows and 5 feet between vines and was originally comprised of:\n
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- \n sixty-eight percent (68%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock,\n \n
- \n eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock,\n \n
- \n twelve percent (12%) Merlot clones 181 and\n \n
- \n a proprietary clone of rare quality also on 110r rootstock, and two percent (2%) Petit Verdot clone 2 on 110r rootstock.\n \n
\n Currently, after budding over (converting) the Merlot clones in 2003 to additional Cabernet Sauvignon and Petit Verdot, the vineyard is comprised of:\n
\n- \n
- \n seventy-eight percent (78%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock,\n \n
- \n eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock, and\n \n
- \n four percent (4%) Petit Verdot clone 2 on 110r rootstock.\n \n
\n 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.\n 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.\n
\n\n\n 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. \n 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 \n 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\n
\n\n\n 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, \n 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.\n
\n\n\n 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,” \n 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.\n
\n\n\n 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 \n 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. \n Peter and John are expecting a small crop from new blocks 8 and 9 in 2024 and a commercially viable crop in 2025.\n
\n\n\n 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), \n to Flint Knoll Winery and Moone Tsai Winery (Philippe Melka, winemaker for both projects), and Alta Nova (Brittany Nichols, winemaker). \n Peter and John Gibson work closely with our grape purchasers and consider them valuable partners in making incredible Napa Valley wines.\n
\n\nAndrew Geoffrey Team
\n![\"\"](\"assets/images/agv/team-peter.jpg\")
\n Peter Thompson
\n![\"\"](\"assets/images/agv/john-gibson-bio-image.jpg\")
\n John Gibson
\n![\"\"](\"assets/images/agv/rex-bio-image.jpg\")
\n Rex Geitner
\n![\"\"](\"assets/images/agv/karen-bio.jpg\")
\n Karen Petersen
\n![\"\"](\"assets/images/agv/shop-2.jpg\")
\n Allison Lake
\n\n Andrew Thompson
\n![\"\"](\"assets/images/agv/geoff-thompson-bio.png\")
\n Geoffrey Thompson
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The Vineyards
\nVineyard Varietal Breakdown by Percentage
\n\nTotal acres = 13 +/-
\nThe current composition of the vineyard is:
\nTotal acres = 3 Planted 2021 (Blocks 8 and 9)
\nThe current composition of the new planting is:
\n![](\"../../assets/images/agv/lower-vineyard.jpg\")
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Lower Vineyard
\n![](\"../../assets/images/agv/upper-vineyard.jpg\")
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Upper Vineyard
\n![](\"../../assets/images/agv/lower-vineyard-block-9.png\")
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Block 9 Planted
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Block 8 Planted
\nAndrew Geoffrey Wine
\n\n Andrew Geoffrey Vineyards is proud to announce the release of its 2020 Diamond Mountain District Estate Cabernet Sauvignon on October 1, 2024. John Gibson, \n 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, \n balanced and age worthy wine. The wine is currently available for sale only in 750ml bottle format.\n
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\n \n Current Vintage Wine - 2020 Cabernet Sauvignon\n
\n\n 2020 Cabernet Sauvignon Winemaker Notes\n
\n\n \n Featured Library Vintage Wine - 2005 Cabernet Sauvignon\n
\n\n 2005 Cabernet Sauvignon Winemaker Notes:\n
\n\n 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.\n
\nEvents
\nCalendar of Events
\nMay 3-10, 2025
\nRhone Valley Wine Cruise
\nWine Experiences & Trips
\n![](\"assets/images/agv/trip-rhone.jpg\"/)
\n Email Addresses
\nTelephone
\n\nOffice Mailing Address
\n\n 836 Chiles Avenue
\n St. Helena, CA
\n 94574
\n (Administrative and Mailing Address Only)\n
Vineyard Address
\n\n 1769 Diamond Mountain Road
\n Calistoga, CA
\n 94515
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Wines Available for Purchase
\nPlease contact us for vintage availability of larger format bottles
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\n \n Legal\n
\n \n At age 33, Andrew is the older of winery owner Peter Thompson's two sons. He graduated from the University of California, Merced, with a degree in Business. \n Andrew attended and graduated from University of San Diego School of Law in May 2016 and passed the California Bar Exam on his first attempt in July 2016. \n Andrew is an attorney and partner with Dunn, DeSantis, Walt and Kendrick in La Jolla, California practicing in the areas of corporate and business law with an emphasis on mergers and acquisitions for tech companies. \n He continues to have a passion for computers, cars and international travel. Andrew also continues to be an important ambassador for Andrew Geoffrey Vineyards' and recently poured the AGV wines at the USD Wine Classic.\n
\n\n \n Legal\n
\n \n At age 33, Andrew is the older of winery owner Peter Thompson's two sons. He graduated from the University of California, Merced, with a degree in Business. \n Andrew attended and graduated from University of San Diego School of Law in May 2016 and passed the California Bar Exam on his first attempt in July 2016. \n Andrew is an attorney and partner with Dunn, DeSantis, Walt and Kendrick in La Jolla, California practicing in the areas of corporate and business law with an emphasis on mergers and acquisitions for tech companies. \n He continues to have a passion for computers, cars and international travel. Andrew also continues to be an important ambassador for Andrew Geoffrey Vineyards' and recently poured the AGV wines at the USD Wine Classic.\n
\n\n \n Culinary\n
\n \n Geoff, age 30, is the younger son of winery owner Peter Thompson. Geoff has had a passion for cooking since he was 12. At 15, he began working for Chef Michael Chiarello on the line at Bottega Ristorante in Yountville and \n thereafter with Chef Nick Richie at Restaurant Alex in Rutherford. Geoff attended and graduated from the Culinary Institute of America in Hyde Park, NY with his Bachelor of Science degree in Culinary Arts. \n While at the CIA, Geoff interned for Chef Frank Stitt at Bottega Cafe and Highlands Grill in Birmingham, Alabama. \n After graduating from the CIA, Geoff began cooking for Executive Chef/Owner Paul Kahan and Chef de Cuisine Ryan Pfeiffer at Michelin starred Blackbird Restaurant in Chicago, Illinois. \n At the time Blackbird closed due to Covid 19, Geoff was the Executive Sous Chef. He is currently working Culinary Director for 16” On Center, a restaurant ownership group in Chicago. \n Geoff speaks kitchen Spanish and Italian, and aspires to become chef/owner of his own restaurant. Geoff is often the chef for Andrew Geoffrey Vineyards' private home dinners across the country. \n Geoff has interned at the winery on two occassions and has worked with Peter and John to blend the 2020, 2021 and 2022 vinetages.\n
\n\n \n Winemaker\n
![](\"../../assets/images/agv/john-gibson-bio-image.jpg\"/)
\n \n John is a veteran Napa Valley winemaker having served as winemaker at Stag’s Leap Wine Cellars from 1985 to 1993 and\n then at Vine Cliff Winery from 1994 to 1997. John left Vine Cliff to focus on individual small winery projects, including his own Chardonnay and Merlot project, Salexis.\n
\n\n John has been the guiding light for winemaking at Andrew Geoffrey Vineyards. With the support of Viticulturalist Rex Geitner,\n John has laid out the path for the future of Andrew Geoffrey Vineyards’ wines. A strong believer in letting the vines mature gradually and evenly,\n John worked with Rex to target the appropriate amount of fruit each vine should be allowed to produce in the first 5 to 7 years, thus keeping the vines in balance.\n The holding back of the vine production has already paid dividends by yields of intense fruit and giving John a wide variety of varietal blending options from the vineyard.\n
\n\n John also has started a program of fermenting and barreling each of the clones separately, to further add to the blending options to make the\n best Andrew Geoffrey wine possible,without regard to quotas for production. Each varietal clone is kept separate and allowed to mature in the barrel for at\n least eight months before blending.There are no formulas for Andrew Geoffrey wine. The blend will vary year to year, but will always be a Cabernet Sauvignon based wine.\n Simply put, whether it be one case or two thousand cases, John will only allow the highest quality wine be bottled as Andrew Geoffrey Vineyards Cabernet Sauvignon.\n
\n\n \n \n I have been in the wine business for 20 years and I have had the privilege of selling AGV wines and working\n with Peter for over a decade. The friendships I have made, the comradery I feel, and the\n smiles and laughs from all the AGV customers is a blessing to me. When I am not busy selling the AGV wines\n I enjoy giving dinner parties, singing in church, gardening, reading crime fiction and writing the great American novel.\n
\n\n ![](\"../../assets/images/agv/team-peter.jpg\"/)
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\n\n \n AGV Viticulturist\n
![](\"../../assets/images/agv/rex-bio-image.jpg\"/)
\n \n Rex had been involved in wine making and viticulture in the Napa Valley for over twenty-five years.\n He was a member of the American Society of Enology and Viticulture, Napa Valley Vineyard Technical Group (Past President), and\n Napa Valley Pierce’s Disease Task Force. After relocating to the Napa Valley in 1973 from Southern California,\n Rex helped develop a complex mountain vineyard now known as Sterling Vineyard’s Diamond Mountain Ranch.\n He then continued upon a wine making and viticultural career that is highlighted by such illustrious names as Diamond Creek Vineyard (Diamond Mountain),\n Robert Keenan Winery (Spring Mountain), Stag’s Leap Wine Cellars, Domaine Carneros, and Spring Mountain Winery.\n The combination of twenty-four years of hands-on experience and in-depth studies of viticulture and enology at Napa Valley College,\n Fresno State College and University of California Davis enabled Rex to provide the critical guidance and become the principal architect of\n Andrew Geoffrey Vineyards high mountain vineyard. Using the best of innovative technology woven with the wisdom of traditional methodology he\n developed and built the AGV vineyard system that is environmentally sustainable and eco-sensitive.\n Rex passed on June 12, 2013 after a brief fight with cancer. He is remembered and missed every day.\n
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