In 1980, screenwriter Robert Kamen purchased 280 acres of land in southwest Sonoma County in the Mayacamas Mountains. Phil Coturri, a leading organic and biodynamic viticulturalist, was brought into the project to develop and oversee vineyard design. Robert and Phil practice a minimalist winemaking philosophy – the core components of which are certified organic vineyards, thoughtful rootstock selection and clonal variety. After a devastating fire destroyed Robert’s home and almost a third of the vines, he and Phil reinvested in the winery and vineyards. The 40 acre estate is situated at elevations ranging from 1,100-1,450 feet along steep hillside contours where the gradient often exceeds 40%. Winemaker, Mark Herold received his doctorate in Ecology emphasizing Nutritional Biochemistry from the University of California, Davis. For his thesis, Mark analyzed how sun exposure, yeast strains and enzymes affect wine quality. His goal at Kamen is to fully express the character of the vineyard while producing intense, complex and balanced terroir-driven wines.

Tasting notes

Aromatic layers of dark stone fruits, ripe strawberries, raspberries, blueberries, and Bing cherries are complemented by notes of roasted nuts, crushed sage, violets, mocha, creme de cassis, star anise and toasty oak. Lively, clean and focused with firm tannins. Organic (Certified) Biodynamic

Technical notes

40 acres of vines are planted on steep hillsides, situated at elevations ranging from 1,100-1,450 where the slope often exceeds 40%. After fermenting in open-top fermentors, the wine aged for 18 months in French oak.