It’s been a while since I touched down in California for fun. I used to live there (stints in both San Francisco and LA) and quite enjoyed it; but I haven’t dipped into the Cali vibe for years. Yeah, I’ve traveled there for work but, with no free time to mingle, it’s just not the same.

However, there’s still one way to feel connected to the Golden State: sipping a wine that brings all the goodness of the region together in a glass. That’s why I was so pleased to receive samples from the Crosby Roamann estate in the Los Carneros district of Napa: if I can’t be in California this winter, at least I can close my eyes, take a sip, and pretend that I am.

About Crosby Roamann

Crosby Roamann’s origin story reads like a Hollywood movie. Sean and Juliana McBride, a couple of New Yorkers captivated by the wine country lifestyle pack up their car (and the kids) and head west on I-80 with one goal in mind: constructing their version of the American winemaking dream.

Should you harbor such ambitions yourself, please read the real-life story on their site: it’s not all clinking glasses with well-heeled customers and hosting private parties – at least not the way they’ve done it. Sean and Juliana attend to every part of the winemaking process themselves, having started from the ground up (literally working the vineyards and sweating it out in the winery.)

The duo studied viticulture and enology at U.C. Davis and took classes at Napa Community College. They worked alongside other winemakers at White Rock Vineyards, where they learned about non-interventionist techniques and natural winemaking, the importance of terroir, and the science behind the wine.

In the early years they focused on the restaurant market, where their first wines graced by-the-glass menus at establishments throughout the US, Canada, Japan, and China. Nowadays they produce wines from estate-grown fruit, specializing in Sauvignon Blanc, Semillon, Chardonnay, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. They also craft wines from Pinot Noir and Syrah (which they buy from producers in the Petaluma Gap) and Sangiovese and Zinfandel from Dry Creek Valley.

The Wines I Tasted

2023 Estate Bottled Napa Valley Sauvignon Blanc (14.2% abv; 250 cases made)

The Estate Bottled Sauvignon Blanc is a cuvée of two clones (60% Sauvignon Musqué; 40% Sauvignon Blanc Clone 317) from the estate vineyard in Los Carneros. The sustainably farmed grapes went through gentle, whole-cluster pressing after which the juice fermented in concrete vats with native yeast for five weeks. The wine then aged and additional seven months in a combination of new oak barrels and stainless-steel drums.

My Tasting Notes

Pale lemon color with aromas of peach, citrus peel (lemon, grapefruit) and hay with subtle notes of fresh dough and flint. On the palate there is a medley of citrus (white grapefruit, lemon, lime) and gooseberry, with notes of coconut flakes, and fresh cream. It is richly textured, which provides a nice balance to the tangy acidity. The long finish evokes lemon meringue pie – homemade, of course!

I paired this wine with a simple salad of fresh peppers, beans, and feta cheese tossed in a red wine vinaigrette. Pretty good, but this wine deserves a more thoughtful pairing: think fresh corn and cheese soufflé or a corn and clam chowder. Even a bite of Mexican street corn would be delish. Looking ahead a few months, I think it could be the perfect summer sip to pair with fresh local produce. Boy, am I looking forward to that!

2022 Estate Bottled Napa Valley Red Wine (15% abv; 600 cases made)

This is a blend of Merlot (70%), Cabernet Sauvignon (27%), and Cabernet Franc (3%) all grown in sandy loam soil on east-facing slopes. The fruit was hand-sorted then fermented in stainless steel tanks. The wine then aged for 22 months in new French oak barrels.

My Tasting Notes

Deep ruby color with flashes of purple at the rim. Voluptuous aromas of candied red and black fruit (cassis, blackberry, plum) mingle with notes of vanilla and coconut. After an hour, more delicate notes of violet, baking spices, and tobacco emerge. On the palate the fruit profile reflects the nose, with moderate acidity and smooth tannins. There is also a toasty sweet note, likely from its time in new oak barrels. A lovely wine but so young! I’d love to taste it again in 5 (or even 10) years.

We went with a classic pairing for this wine: dry-aged ribeye steaks grilled to perfection. And it sure didn’t disappoint! But, with the lovely spice notes in the wine, I’d be more adventurous next time – perhaps marinated beef kebobs from our favorite Persian place here in NYC, or even a Moroccan tagine.

Speaking of food and wine pairings, I love that the winery’s website has a section, written by Sean, called Cooking with Crosby Roamann. Check it out to fuel your own culinary aspirations!

Both wines were a welcome diversion from the cold, wintry weather we’ve endured here on the east coast. And each was a pleasant reminder that sunny California is just a sip away!