“A “trig” has been used for many years to establish boundary lines. Trigonometrical stations were set on the top of hills and used as surveying sites. Just as my father was a land surveyor and used these trigs as a reference, so do I when it comes to well-known vineyard sites” Nick Goldschmidt, Winemaker.
Trig Point is produced by Nick Goldschmidt and his wife Yolyn. After flying the globe for many years as the head-winemaker for the likes of Simi, Allied Domecq, and Beam Estates, Nick decided to start a family company with his wife Yolyn in 1998. The goal of the company was to focus on site specific wine making from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly from which vineyard sites he would choose to make his wines.
The wines Nick and Yolyn Goldschmidt produce are all single vineyard, handcrafted, small production, artisan wines.
Born in Auckland, Nick found his way to viticulture through a slightly tortuous route. After completing his Bachelor of Science at Canterbury, he ended up in a research position at Lincoln University in 1982. After a year of working in organics, plant breeding and in the small vineyard, Nick pursued a Diploma in Horticulture at Lincoln. From there he went to Charles Sturt University in Australia to study viticulture. Then, after three vintages back in New Zealand, he returned to South Australia to complete his post graduate degree in Winemaking at Roesworthy. His first vintage in California was in 1989 with Carneros Creek making Pinot and then in Chile as winemaker for Caliterra. In 1990 he became the VP/Winemaker for the Simi Winery in California. During his time there he also developed his own brands: Forefathers and Goldschmidt Vineyard. Simi Winery was owned by LVMH where he helped with Cloudy Bay NZ, Terrazas Arg and the Italian brand, Ruffino. Simi was eventually purchased by Constellation in 1999. In 2003 Nick became Senior VP/Winemaker for Allied-Domecq where he managed winemaking in California brands such as Clos du Bois, Atlas Peak, William Hill, Buena Vista and Gary Farrell to name a few. In 2006 Allied-Domecq was sold to Jim Beam and Nick continued on overseeing all California winemaking but also including Geyser Peak and Wild Horse. Starting in 2008 Nick went full time on his own, making single vineyard wines and continuing to consult for 16 wineries in 6 countries. He also continues his fascination with new technology and biodynamics.
Diamond Dust Vineyard sits on benchland in the Alexander Valley of Sonoma, facing South/Southeast. Topography protects this vineyard from Pacific winds.
- Soils: deep, gravelly loam; ideal for growing Cabernet Sauvignon
- A true “trig point” for one of the great uncompromising vineyards of Alexander Valley, growing classical, lush and varietally true Bordeaux varieties
- 2020 rainfall 2/3 of average; March & April rains had huge influence in helping vines thrive through hot summer days and cool nights
- Early warmth precipitated harvest beginning 10 days earlier than historical Sonoma County vintages
- Alexander Valley’s intense fogs came in from coast every 3 days or so
- Very small crop – 60% of normal; light & rare vintage!
- Fully barrel fermented
- Aged 18 months in 25% new oak barrels, Taransaud & Boutes
- 60% French
- 20% American
- 20% Hungarian
Primary aromatics of black cherry and mocha. The nose also exhibits wide-ranging yet subtle layers of complexity, from violets to blueberries to red currants. Background notes of flint and graphite show in this 2020 vintage. The palate is intense and generous with plenty of fresh fruit. Black currants, blueberries and chocolate flavors are accompanied by long and supple toasty oak finish. A rare vintage.
100% Cabernet Sauvignon, all Jackson clone; alcohol: 14.5%; Diamond Dust vineyard on benchland in Alexander Valley facing south/southwest; 2020 quite small crop but excellent growing season; hand harvested, yield 3.5 tons/acre; 100% barrel fermented; aging: Taransaud and Boutes oak barrels, 25% new; 60% French, 20% American, 20% Hungarian for 18 months; bottled unfined.
- 100% Cabernet Sauvignon
- Clone: Jackson
- Alcohol: 14.5%
- pH: 3.65
- Total Acidity: 6.45 g/l
- Yield: 3.5 tons/acre by hand
This bold, full-bodied wine is packed with blackberry, black currant and black olive flavors on a good structure of moderate tannins. It offers generous flavors, good concentration and a velvety texture at a reasonable price.
|Alexander Valley, Sonoma Coast
|Nick & Yolyn Goldschmidt
|5,000 9L cases
|Farming (Sustainable, organic, biodynamic)