In 1997, while visiting the Napa Valley, Dr. Revana discovered a small parcel of prime vineyard land in St. Helena.  He immediately sensed the property’s potential. The area was already known for producing some of the world’s most sought after Cabernet Sauvignon and the property’s gravelly soils, sloped pitch, and excellent exposures seemed perfect for growing grapes. Studies of the soil composition confirmed that it was an ideal location for premium Bordeaux varieties. In 1998, Dr. Revana hired acclaimed vineyard manager Jim Barbour to plant and maintain the 9-acre estate vineyard. Renowned winemaker Heidi Barrett has been responsible for crafting the exceptional wines of the Revana Estate vineyard since its first vintage in 2001. She has left an indelible imprint and today winemaker Thomas Brown continues the tradition of making world-class Cabernet Sauvignon in the Revana style.

Since we only receive a small allocation of both wines, we offer both wines as a “package” – 2 bottles each of the Estate 2014 Cabernet and “Terroir” Napa 2014 Cabernet.  This 4 pack qualifies for FREE (GROUND) SHIPPING.

Revana 2014 “Estate” Cabernet, Napa Valley
Retail 160.00 – GGWC 155.00
Free Shipping on 4-Pack
Use code REVANA14 during checkout

Robert Parker 97 Points: “The best of the three ( and it’s a pretty spectacular wine) is the 2014 Cabernet Sauvignon St. Helena. Gorgeously opaque blue/purple in color, the wine offers up notes of blueberry and blackberry fruit, some licorice and graphite, followed by a full-bodied, layered and opulent wine with terrific fruit intensity, great purity, and class and presence on the palate. This is sensational stuff, and the best wine I have ever tasted from Revana. Drink it over the next 15-20 years.”

Thomas Rivers Brown Notes: “Nose = Initial impressions give notes of eucalyptus and floral components, reminiscent of lilac and rose hips. Hints of black olive and deep plum round out the bouquet. Palate  = The generous mouthfeel on the palate reveals deep blue fruit and toasted brioche, giving way to layers of toffee, baking chocolate and clove accenting the lush, lingering finish.”

Revana 2014 “Terroir” Cabernet, Napa Valley
Retail 110.00 – GGWC 105.00
Free Shipping on 4-Pack
Use code REVANA14 during checkout

Wine Spectator 95 Points: “Pure, rich, dense and driven by extracted blackberry, boysenberry, licorice, currant, cedar and cigar box nuances. Most impressive for the direct and authoritative presence. Best from 2020 through 2038.”

Click here or on the links above to order!

Blind Tasting (95 Point Rated) Chardonnay Winner

We don’t do a lot of (enough) blind tastings, especially Chardonnays.  So I am excited to share the results of my latest tasting group endeavor. The lineup included some well-known and highly-regarded and high-scoring wines. Our group of 14  tasted and reviewed the wines twice, with almost identical results.

The lineup:

  • DuMOL Chloe (95 RP)
  • DuMOL “Estate” (96 RP)
  • Walter Hansel Cuvee Alyce (95 RP)
  • Talley “Rosemary” (94 RP)
  • Saxon Brown “Durrell” (94+ RP)
  • Radio-Coteau  “Wingtine” (96 RP)
  • Hudson (93 AG)
  • Littorai “Charles Heintz” (96 RP)
  • Joseph Phelps “Pastorale” (94 RP)
  • Bevan “Ritchie” (95 RP)
  • Tyler “W Block” (95 AG)

The Winner –

  1. Tyler “W Block” with 8 First, 5 Second and 1 Third Place votes
  2. DuMol Choe received 4 First, 3 Second and 4 Third Place votes
  3. Bevan Ritchie received 2 First, 4 Second and 4 Third place votes

Tyler 2014 Chardonnay “W Block” Bien Nacido, Santa Barbara
Retail 62.00 – GGWC 59.99
Use code TYLER during checkout

Anthony Galloni 95 Points: “One of the highlights in the range, the 2014 Chardonnay Bien Nacido Vineyard – W Block exudes class. Lemon confit, chamomile, butter, orange blossom and lightly honeyed notes all flesh out effortlessly. The Bien Nacido is an especially creamy, voluptuous Chardonnay within the Tyler range. Today it is particularly expressive. The W Block emerges from old vines planted in 1973.”

Winemaker Notes: Dense and powerful, full of lemon curd, anise and black tea. Well structured with bright acidity and minerality. 225 cases produced; 12.7% alc. 2014 the earliest vintage of the the decade so far. From the eastern edge of the Bien Nacido property, here the vines grown in the most shale laden gravel soils. These well drained, mineral soils along with the fact that the vines are planted on their own roots back in 1973 always produce the most powerful chardonnay. We were down 30% overall, but super intense, wines with good acidity.”

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2017 Napa Vintage Preview

2017 Napa Vintage Preview
Heatwaves during the early stages

by Vincent Sauton, Fruition Sciences

Today, we review some of the aspects of the 2017 growing season in Napa. While Bordeaux suffered some very serious frost events earlier this year, followed by unprecedented heat waves, Northern California has endured a series of heat waves following an extremely wet winter.

Growing degree day accumulation and plant development stages
In spite of the heat wave which struck earlier in June, 2017 looks very much like 2014, 2015 and 2016 vintages in terms of thermal time or in terms of evaporative effects combining light, wind speed, and vapor pressure deficit as measured by ETref.

The speed at which growing degrees days have  accumulated in Napa this season isn’t very different from previous years. Since 2014, each vintage reached similar thermal time scores: almost 700 degrees days by the solstice. Consequently, the cold and wet winter hasn’t detoured the path for 2017. Given the similarity of 2017 to the last 3 vintages in terms of temperature, the dates at which bloom, set and later on veraison and sugar loading occur should look very similar to those past vintages.

The climatic demand on grapevines is also similar. The evapotranspiration, or ETref is also similar to past vintages at this time. Like 2016, the start of this growing season had quite of cloud cover, which lowered the evaporative demand and transpiration rate early in the season.

Early heat wave and effect on plant water use
What marks the 2017 growing season apart from recent vintages is the high frequency of heat waves. By looking at the severity of vapor pressure deficit, we can characterize the severity of a heat wave. This high frequency of heat waves that we have seen in 2017 hasn’t occurred in the past.

Because vine water status at this stage of the season is generally high (particularly in deep rooted vineyard site where large amounts of water during the winter provides a lot of water supply), cavitation in response to heat wave is not the main concern, except maybe on vineyard sites with small root reservoir .
Irrigation strategy after heat wave

In terms of water supply (particularly in shallow rooted vineyard sites where amount of plant available water is limited regardless), heat wave can have a tricky effect on vine water use after it is over. During a heat wave event, the rate of transpiration increases markedly. The speed at which water molecules are being pulled through and out of the plant accelerates. Thus, soil water reserves that would have lasted the vine a week or more are used in a few days.

  1. What to do in practical terms? If plant transpiration rates can increase during a heat wave, then you need not to worry. The rise in transpiration reflects vine ability to access more water to meet vine extra water needs during that heat event.
  2. Keep in mind: the rate at which water is transpired during a heat wave event is much higher. It means that the level of water available in the root reservoir is also depleted at a faster rate. Thus, following the heat wave, it is wise to check your plant-based transpiration ratio to get an early water deficit warning.
  3. Anticipating a brutal decline in vine water use, by monitoring a fast decline in plant-based transpiration ratio, will help protect your vines from sudden water deficit symptoms. We have classically observed visual symptoms of water deficit after the heatwave, caused by a more brutal restriction of soil water supply.
The Takeaway
Because of  the fast temperature accumulation, vineyards are likely to experience a similar timeline for plant and fruit development as in 2014, 2015, and 2016 if weather indexes keep pointing to the same trajectory. However, the high frequency of heat waves justifies  a particular attention to transpiration ratios, earlier in the season compared to last year. In situations where root reservoir sizes are limited, the water supply may soon be limited and – paradoxically despite the wet winter – 2017 may display more severe symptoms of water deficit than last year in some situations.

To be continued…

Be sure to visit our blog  for this and other recent articles and tasting notes!

Thomas Rivers Brown “Perfect-ly” crafted Chardonnay

Shibumi Knoll is a very small  Napa winery that was founded by wine collector Don Ross. Don attained a small knoll north of St. Helena in the early 2000s.  On the property was a small 3/4-acre vineyard, a modest cottage, a guest house and a winery. The cottage on the knoll was renovated and became the owner’s residence.  The name “Shibumi” stems from a book that Ross read many years ago and has special interest because it introduced him to the concept of Shibumi, a Japanese word describing a physical and emotional state which translates to “effortless perfection,” “understated elegance,” or “perfect peace.” When Ross decided to make his own wines – “Shibumi Knoll Vineyards” was appropriate.  Add Vineyardist Extraordinaire Dave Abreu and the exceptional winemaking skills of Thomas Rivers Brown and you have the making of a “dreamteam.”
Shibumi Knoll 2014 Chardonnay
Retail 95.00 – GGWC 89.99
FREE SHIPPING on 6 or more
Use code SHIBUMI during checkout

Thomas Rivers Brown: “Our Chardonnay has a rich golden complexion, beckoning you to taste. You can smell the delectable notes of warm vanilla, honey pomelo with a hint of flirtatious spice. As you taste the wine, elements of lemon, green apple and grapefruit, kissed by a floral blush are immediately sensed by your palette only to be balanced by warm caramel. The mouth feel is warm and luscious as the finish plays out with a clean, fresh sensation. The wine is balanced and complex making it drinkable now and will carry on beautifully for years to come.”

Click here or on he links above to order!

Navigating a Wine List

Navigating a Wine List

By Allen R. Balik, Napa Valley Register

We’ve all experienced it — perhaps some more than others. You’ve been planning a special night out with family and friends and eagerly await the transcendental experience of dining in a majestic restaurant.

On entering this palace of gastronomy, you are struck by its beauty and the regal nature of the entire scene. Now comfortably seated with your guests, you wait for the menus to be delivered by servers.

Then the moment of truth arrives. Here comes the wine list. Are you excited and intrigued with the search ahead or intimidated by its sheer size and complexity? Are you thinking, “Who can read all this and still enjoy the evening?”

With today’s computers, iPads and ever-changing vinous choices, the sight of the leather-bound and beautiful calligraphy of the tome is more or less a thing of the past. But for many, the wine list can still be intimidating regardless whether it was printed or downloaded that day (better ensuring the availability of your selection) or penned by hand as many were some time ago.

The construction of the list can directly relate to your comfort level in navigating through its content. Most lists are first arranged by wine type — sparkling, rosé, white, red and dessert — and that’s easy enough to understand. Yet how the wines are listed under these general categories may be challenging. Is it by varietal, country, region, assumed taste perceptions (e.g. light, crisp, fruity, rich, full bodied) or even price?

Today’s lists, regardless of the method used, are generally organized in a more “user-friendly” manner geared to inform rather than intimidate. But its sheer complexity may still be discouraging, and even if I understand the layout, what about all these names I can’t pronounce?

It’s always good to remember that the sommelier is your friend and there to help. The advice he or she offers can enhance your entire dining experience, so be sure to take advantage of the expertise. Asking the server about a dish’s preparation or the chef’s suggestion is common place at the table. Why not seek the same advice from the sommelier when it comes to your choice of wine?

To deconstruct and simplify any wine list, start by narrowing your selection process as you would with the menu or other shopping experience. If you know you want fish, you don’t have to spend time perusing the beef dishes. If you walk into a department store to buy a sweater, you don’t have to look at the fragrance, shoe and shirt displays. By the same token, if you want a white wine, don’t worry about the daunting list of reds and others. If cabernet is your choice, don’t worry about the pinots and zins. And if you can’t pronounce it, just point and ask the sommelier for help. Getting any easier?

Many years ago, I was on a business trip in Tokyo. We were having dinner at a heralded new restaurant featuring “Franco/Japanese” cuisine as it was all the rage in Japan at that time. I was handed the wine list by our host and asked to select a wine. My eyes widened and began to drift to the right side (price column) of the page. It was then our host politely extended his hand to cover the prices and said with a smile, “Just concentrate on the left side.

I frequently recall this exchange as price is often a determining factor in wine selection. So here’s another way to better focus your exploration of the list. If your limit is $50, don’t worry about all those wines that are more expensive.

Nowhere is it said that a great wine list must be intimidating or that a great wine must be expensive.

Now that you’ve better focused your choices and feel more comfortable with a wine list, remember that experimentation is also fun, so try something new from time to time. As you now know, the sommelier is there to assist you. Tell him or her you’re looking for something a bit different and what you like so he or she can guide you on the exploration with any number of good choices.

The best message here: Don’t be intimidated by the list. Just enjoy the experience even if a little help is needed.


A personal note from Frank Melis:  I suggest to bring your own bottle. It is cheaper to pay the corkage fee and you’ll enjoy what you know.  By doing so you’ll save a bundle of money as some wines are marked up 200 to 250%. As always, don’t hesitate to give me a call at 415-337-4083 or email  and let me be your personal sommelier. I’ll help you select a few wonderful wines to have on hand to be prepared for any occasion.

Diamond Creek’s neighbor Cabernet at 1/3 the price

Michael Klopka purchased the 150 acre estate in 1998 atop Diamond Mountain, but it wasn’t a palatial estate – even a “Diamond in the rough” was an understatement.  It was densely forested, nearly inaccessible woodland tract that choked sunlight.  It took a while to clear, and create 2 parcels (Cori and Sophie) totaling six acres of Bordeaux varietals.  Most of the fruit is sold, but a special section is kept for the SVR wines – only 150 cases are produced! The first harvest was 2004, so with 10 year old till their first (Inaugural offering was the 2013 vintage) release they had the time to experiment and release a great wine from the get go.

SummitVine 2014 Cabernet “Estate’ Diamond Mountain, Napa Valley
Retail 85.00  – GGWC 79.99
FREE SHIPPING on 6 or more
Use code SVR14 at checkout

The second release from this estate offers up amazing aromatics that jump out of the glass – red and black stone fruits, chocolate, a touch of volcanic and anise.  On the palate this full bodied Cab shows of its great body and opulence that is very complex, rich and loaded with lush flavors of black currant, fig, crème de cassis and a whiff of dark chocolate. This well-balanced wine finishes with more bold flavors and well-integrated, silky tannins.  Only 149 cases produced!

Wine Spectator says: “Ten High-Altitude Napa Cabernet Sauvignons: Add SummitVine to your list of wineries to watch”

Wine Spectator 93 Points: “Brimming with rich, lively dark berry and earth tones, this delivers a mix of currant, raspberry, red licorice, espresso and spicy oak notes.  Best of all, this glides along on the aftertaste.  Drink now through 2028.  149 cases made.”

Click here or on the links above to order!

Wine Spectator 2017 Restaurant Awards

Wine Spectator 2017 Restaurant Awards

Every year Wine Spectator lists their “Wine” award winning restaurants from around the country and across
the globe. We thought that you might like to know which ones made the list near you.
Click the city names below to find out!


The Grand Award Recipients
New York City
Dallas / Fort Worth
Las Vegas
Los Angeles
San Francisco
Washington, DC
Hong Kong
Cruise Ships
Napa Valley

Phillippe Melka’s Smokin Hot New Cabernet

Apriori is the fruit of a collaboration between Patrice Breton & Georges Sabongui, two very passionate, focused and driven vintners who have been friends since high school. Both Patrice & Georges enjoyed successful careers in the technology industry before dedicating their attention to the craft of wine. They also co-founded and operate Champlain Group LLC, a Private Equity firm specialized in the wine industry. Patrice directs all production operations of Apriori. He also owns and operates Vice Versa Wines, a high-end boutique winery based in Saint Helena. Philippe Melka is the winemaker at the wheel of this small producer.

Arpiori 2014 Reserve Cabernet, Napa Valley
Retail 80.00 – GGWC 76.99
Use code APRIORI during checkout

Beautiful pure ripe red and dark berries, plum, violets and spice. Pliant, pure and expansive on the palate offering a perfect balance between richness and refinement.

Robert Parker 94 Points: “The 2014 Cabernet Sauvignon Reserve, whose fruit comes from both mountains (Howell Mountain) and the valley floor (Yountville) is 100% Cabernet Sauvignon that spent 20 months in 70% new French oak. It is a tiny cuvée of 86 cases, but an outstanding wine in its lush, blackcurrant fruit, licorice, tobacco leaf, spice box and medium to full-bodied, round and generous personality. Drink it over the next 15 years.”

Click here or on the links above to order!


Wine may prevent Alzheimer’s disease

From the 

It comes in many forms – red, white, sweet, sour, aged, fresh. Who doesn’t like to recline with a glass of wine after a hard day? Humans have been brewing and drinking alcohol for thousands of years, and you don’t cultivate a relationship with rotten grapes for that long without learning some unexpected side effects of imbibing. For instance, if you drink enough wine at any party you can inevitably turn even the primmest and most proper social gathering into a hot disaster faster than you can say “Dionysius.” More practically, wine has some interesting side effects on our minds — which you might already know – and our bodies, including some surprising evidence that wine consumption might sharpen our mental and physical acuity rather than dull them.

It’s a well-known fact that a glass of wine a day keeps your poison-filtering liver pumping at peak condition, helping you filter out various toxins from your body. Recent research, however, has revealed that wine has some effects on your brain as well that don’t end with you passed out in a gutter and married to a cocktail waitress. Now, before you jump to nay preliminary conclusions, know that downing a bottle of wine and hitting the town is invariably a poor idea under most circumstances. But researchers at the Food Science Research in Madrid recently published a new paper that suggests moderate amount of wine consumption in one’s lifetime provides some surprising new neurological benefits.

Scientists investigated the compounds left in the body after a moderate amount of wine consumption. They discovered that wine leaves behind “metabolites” the byproducts of human digestion of the various sugars and chemicals in your average glass of wine. These compounds stay in the body even after it expels waste. Scientists added these compounds into cell samples – then subjected the altered cells to stressful conditions that lead to dysfunction and death. Those cells with the compounds proved hardier and more versatile than those without. How do they do that? Metabolites spread throughout a cell as they’re consumed; protecting all parts of a cell from the systematic cascade that usually heralds the death of a cell.

What does this all mean, practically speaking? Many medical conditions involve cellular death or dysfunction. Most prominent of all is Alzheimer’s, a degenerative condition that affects the brain. Neurons – brain cells – die quickly; connections between their neighbors are severed, and as a result the afflicted individuals become unmoored from their memories and in some cases their sense of time and space. Though no permanent long-term cure has yet been found, this study offers a new, radical and comparatively cheap treatment for protecting cells longer: treat yourself to a glass.

So, if you’re ready to begin helping yourself to some of the tastiest cell-protecting wines around, or need to re-stock your supply, don’t hesitate to give us a call at 415-337-4083 or visit

“Down Under” Exclusive for Golden Gate Wine Cellars customers!

O’Dwyer 2013 Cabernet & 2014 Shiraz Pre-Sale Offer!

The Cabernet which I am sipping while writing this note will elevate you to other galaxies!  The nose is gorgeous, amazing black stone fruit jumps out of the glass.  The palate is mouth coating and teeth staining black stone fruit that is very well-balanced and extremely complex.   One would think Napa and Bordeaux visited the Clare Valley!

Donal O’Dwyer

O’Dwyer 2013 “Estate” Cabernet Sauvignon, Clare Valley
Retail $80.00 – Retail 74.99
ONLY $69.99 per bottle with FREE SHIPPING on 6

Use code ODW during checkout
OK to mix & match with O’Dwyer Shiraz

Lush black currant, with a hint of chocolate and mocha notes lead into a 45 second long crescendo.  The tannins are there, and I suggest decanting this wine an hour or two before consuming.  The 2013 O’Dwyer Cabernet is drinking well now, but can benefit from a year or two in the cellar and will age gracefully for a good 10-12 years.  400 cases were produced and ONLY 50 are coming to the US.  Because of the big following, and the large orders at our Anniversary Event, I anticipate this wine to be sold out before it arrives here!

O’Dwyer 2014 Shiraz, Clare Valley
Retail $80.00 – Retail 74.99
ONLY $69.99 per bottle with FREE SHIPPING on 6

Use code ODW during checkout
OK to mix & match with O’Dwyer Cabernet

The 2014 O’Dwyer Shiraz offers a deep dark purple hue and intense aromatics of black berries and violets with a touch of pepper, tea and bacon fat character.  The wine oozes on the palate, full in body with rich and seductive flavors of black berries, chocolate, creme de cassis, and a whiff of smokiness that lingers on the back palate.  The wine is lush, yet very elegant and intense with silky tannins on the long lasting finish.   Only 100 cases produced, and only 10 are coming to the US!!

We are commencing the PRE-SALE offer today.

The wine is NOT YET in stock, but is scheduled to arrive late July, early August. Well worth waiting for, really!!

We poured these two wines at our New York Wine Event, with great success!

Click here or on the links above to order!