Amphora Winery Winery

A native of Sonoma County, Rick first became involved with wine on the bottling line at Sebastiani Vineyards in 1975, at the tender age of 20. Over the years he began honing his winemaking skills, apprenticing with some of the best in the business, including Doug Nalle, Grady Wann, John Kongsgaard and Mike Duffy. At the same time, he often found himself straddling a potter’s wheel, crafting sensual amphorae — clay jars used by ancient Greeks and Romans to store wine. When the time came to follow his calling and make his own wine, Rick married both passions. His magnificent pottery became the symbol and moniker for his new venture: Amphora Winery. The beginnings were inauspicious. The tiny winery got its first life in the basement of a prune barn, behind a plywood door and next to three barrels of vinegar. Rick started with three tons of Petite Sirah, three tons of Zinfandel — and a heavy dose of chutzpa. The year was 1997. Over time, Rick expanded to five varietals — the original Petite Sirah and Zinfandel were joined by a Cabernet Sauvignon, Merlot and Syrah. Excellent ratings by wine critics pushed production demands for Rick’s wines beyond the confines of the current winery. Rick’s winemaking philosophy mirrors his approach to life. In a word, it’s all about balance. “Vines and wines are like people,” he explains. “Those with good balance live longer and age more gracefully. The total wine experience — the bouquet, the mouth feel and the taste — should be all-pleasing. A wine that is too tannic is like a person with road rage. Wines and people that are too sweet are going to be taken advantage of. And wines and people that are a bit fruity are begging to be misunderstood.” Rick works to find the best rootstock on which to graft the perfect clone, matching each with the unique soil profile of the Dry Creek Valley Appellation. In pursuit of balance and harmony, Amphora wines are skillfully blended to produce rich, elegant, fruit-forward wines that truly are works of art.

 



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