Tulocay Winery
Get the Dirt from Brie Cadman
“We may be going to hell in a bucket, but at least we’re enjoying the ride.”
What was your first vintage year? 1975
How many cases do you make per vintage? 1,000
Do you have a Tasting Room? Yes, by appointment only.
What wine made you want to become a winemaker/start your own winery?
My dad Bill started our winery in 1975 after working for Clos du Val, Charles Krug, and Heitz. Pinot Noir and rash decision making were definitely the reasons. Our winery is currently a two-person, father-daughter team.
What varietals do you work with? Which varietal/wine is your favorite to make? Why?
We work with Pinot, Chardonnay, Cabernet, Zinfandel, Syrah, Petite Sirah (on occasion), Carignane (most recently), and rosé (because everyone needs a breakfast wine). I like making Pinot Noir the best because it is like the emo teenager that works at your local coffee shop; one day charmingly romantic, the next sullen and broody. It keeps you guessing (and coming back for more!).
What vineyards do you source from?
We’ve been sourcing our Pinot Noir from the Haynes Vineyard, in Coombsville, every vintage since 1975. Ours is likely the oldest grower-purchaser relationship in Napa Valley. We also source Chardonnay and Syrah from Haynes, and Cabernet in Coombsville.
What type of oak treatment do you use? Why?
We typically use no or a low percentage (less than 20%) of new oak. In general, I find that oak is easy to overuse and can really dominate and distract from varietal character and elegance.
What do you love about your winemaking region? What makes it different special?"
Coombsville used to be thought of (back in 70s) as too cool for grape-growing. The climate (and perceptions) have changed, but it’s still kinda backwater compared to chi-chi up-valley. Less traffic, quieter, cooler climate.
What’s the story behind your winery name / label?
Tulocay is a Native American word that denotes our area. There is also a Tulocay (sometimes spelled Tulucay) creek and Tulocay cemetery (no relation). Our label: sometimes after a few too many glasses of Zinfandel people ask what type of tree is on our label; it is, in fact, an old head-trained grapevine.
What's the one thing you wish someone had told you about the wine business before you started your own winery?
Having started in Napa in the 70s I think someone should’ve told my dad to buy land!
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries?
There is more flexibility; you are not beholden to the distributor system (maybe).
How do you view the future in the wine industry for small-lot winemakers?
“We may be going to hell in a bucket, but at least we’re enjoying the ride.”
If you could choose another wine region to work in what would it be? Why?
Burgundy so I could get my hands on some Aligote.
For more information about Tulocay Winery, please visit their website.