The Vines
| L E V O I S VINEYARDS AND WINERY |
The Wines
Our Bradford Mountain vineyards are situated 1000 feet above sea level, with soil
resembling the Terra Rossa of Tuscany. Small berries and low grape yields, combined
with cool foggy nights and hot sunny days, contribute to wines with concentrated flavors and
aromas -- of ripe dark cherry and blackberry in our Zinfandel, and with green olives,
tobacco and leather joining the fruit in our Super Tuscan style Cabernet Sauvignon. This
terroir produces grapes with excellent acidity, resulting in wines naturally balanced between
each varietal's fruity and more earthy characteristics. Both wines pair well with more acidic
foods such as tomato, caper, or pepper sauces.
resembling the Terra Rossa of Tuscany. Small berries and low grape yields, combined
with cool foggy nights and hot sunny days, contribute to wines with concentrated flavors and
aromas -- of ripe dark cherry and blackberry in our Zinfandel, and with green olives,
tobacco and leather joining the fruit in our Super Tuscan style Cabernet Sauvignon. This
terroir produces grapes with excellent acidity, resulting in wines naturally balanced between
each varietal's fruity and more earthy characteristics. Both wines pair well with more acidic
foods such as tomato, caper, or pepper sauces.
The name "LeVois" has a New Orleans French connection. My father was born on a
bayou and raised in the French Quarter. In New Orleans he learned at an early age that a
glass of wine was part of every dinner. He passed that tradition on to his sons. This
history has influenced the style of the Estate grown LeVois Vineyards wine - above all
food friendly, meaning supple and balanced, not hot or over-extracted.
I have been a home winemaker making wine for my friends and family for many years. In
1992, I started looking for a favorably situated mountainside parcel where I could grow my
own grapes. I found it on a ridge with a Southern exposure overlooking Healdsburg and
Dry Creek Valley. The combination of elevation, exposure, and red acidic soil produces
wines that are fruity, elegant, and complex. I terraced the hillsides, planted and tended the
vines, and sold most of my grapes.
After a decade of watching the wines made from LeVois Vineyards fruit win awards, in
2005 I decided to keep my grapes and make my own commercial wine. The LeVois
Zinfandel and Cabernet Sauvignon are both supple, spicy, fruit forward wines, with
balanced tannins and acid structure that make them very suitable for aging. Whether you
drink them now or put them back you will be happy with the result.
bayou and raised in the French Quarter. In New Orleans he learned at an early age that a
glass of wine was part of every dinner. He passed that tradition on to his sons. This
history has influenced the style of the Estate grown LeVois Vineyards wine - above all
food friendly, meaning supple and balanced, not hot or over-extracted.
I have been a home winemaker making wine for my friends and family for many years. In
1992, I started looking for a favorably situated mountainside parcel where I could grow my
own grapes. I found it on a ridge with a Southern exposure overlooking Healdsburg and
Dry Creek Valley. The combination of elevation, exposure, and red acidic soil produces
wines that are fruity, elegant, and complex. I terraced the hillsides, planted and tended the
vines, and sold most of my grapes.
After a decade of watching the wines made from LeVois Vineyards fruit win awards, in
2005 I decided to keep my grapes and make my own commercial wine. The LeVois
Zinfandel and Cabernet Sauvignon are both supple, spicy, fruit forward wines, with
balanced tannins and acid structure that make them very suitable for aging. Whether you
drink them now or put them back you will be happy with the result.
LeVois Vineyards
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| We have been growing and producing Zinfandel and Cabernet Sauvignon wine since 2005. Check for current vintage availability. |