Specialties
The discovery of the enjoyment of wine is an individual one. For David Homewood it was a rapid one as soon as he moved to California in 1979. The shift from sweet whites to full bodied reds took about a month. Unfortunately, he never really settled in to a concentration of any one varietal, and, consequently, produces small batches of many different ones. Starting as a home winemaker in 1983, he and two friends produced wine from a ton of Alexander Valley cabernet. The following year they added a ton of Alexander Valley chardonnay. By 1986 They bought their first ton of chardonnay from the Carneros and the styles of wine Homewood Winery became noted for were born. The core of each wine is the fruit, with moderate french oak and other components adding layers of complexity. The reds are unfiltered and unrefined at bottling.