Ensuring a high quality product requires thoughtful selection of vineyards with years of producing outstanding wines. Winemaker, Duncan Williams is often found at the vineyard sites at first light, overseeing the hand picking.
The fruit is best when picked cool and cold soaked in small bins. What follows is a slow fermentation that allows for proper extraction of color, aromas and flavors facilitated by manual punch downs.
Inspired by an age-old process, Williams & Heim keeps it simple in an old-world style. No detail is too small to ensure our wines are exceptional.
In 1982, Duncan started in wine production: an entry-level harvest job for Robert Mondavi and has never looked back. It is his love and respect for the vine that has kept him in the industry so long. He continues testing his palate by judging at International Wine Competitions and writes a wine column for the San Diego Union Tribune,
Duncan’s background and experience includes fourteen years as Cellar Master for the Sobon Family of Shenandoah Vineyards and Sobon Estate and the development of his own vineyard, which produced the first commercial Merlot in Amador County garnering numerous accolades. His career in Northern California was followed by his position as Senior Winemaker for one of the largest wineries in Southern California.
Williams & Heim is a continuation of that love and respect for the vine; one born of passion, experience and relationships. It encompasses an appreciation for the fine art of wine making and the opportunity to share the experience with others.
An enduring belief that grape growing and winemaking are inseparable continues to guide Williams’ winemaking philosophy. “The prospect of every harvest still excites me. My job as a winemaker is to let the wines convey the essence of the vineyard because fine wine starts from the ground up.”