Winemaker, Jamieson Ranch, Wine Whisperer
Very few people can attribute their careers to their grandparent’s garage, but for Linda, this little space was a place of magic and comfort. This was where the wine was made. This is where her family’s Italian culture reigned, as strong and thick as the smell of fermenting grapes. Ultimately, it inspired her to pursue a winemaking degree at UC Davis, then to study abroad in Italy at Universita degli Studi di Padova. During her time in Italy, she worked her first harvest in the Veneto. When she returned, she accepted a job with Gundlach Bundschu, where she worked for the next two decades crafting highly acclaimed wines, including two sabbaticals to make wine in South Africa and Chile. She then took a winemaking position at Swiftwater Cellars in Washington for five years. Recently, she moved back to California and joined Jaimeson Ranch as Winemaker in 2017. Linda’s signature style is one of balance and elegance. She lives by the words of William A. Foster, who said, "Quality is never an accident; it is always the result of high intention, sincere effort, intelligent direction and skillful execution; it represents the wise choice of many alternatives." In 2018, Linda was named the North Bay Business Journal’s Napa Valley Winemaker of the year.
Sonoma Coast, California - United States
Sonoma Coast is a small sub-appellation of Sonoma County, yet there is nothing really small about it. It makes some of the hottest wines in the county, but it is by far the coolest (and wettest) climate in the region. Seemingly an area of contradictions, the quality of its wines are anything but contrary. Extending from San Pablo Bay in the south to Mendocino County in the north, the appellation hugs California’s northern coastline. The frigid waters of the Pacific Ocean create a cooling influence that controls this region's thermometer. The terroir can vary dramatically throughout this area, but many of the vineyards are planted on mountaintop ridges in well-draining soils above the fog line. This cool climate and long growing season is ideal for Burgundian varietals Pinot Noir and Chardonnay, imparting a vibrant acidity and steely minerality to a complex fruit core.