For winemaker John Duckett, wine is made in the vineyard.
It’s a philosophy that guides every decision at Trione—from how our vines are farmed to how each lot is selected and ultimately brought to life in the cellar. But what does that really mean?
Every winery sources fruit from somewhere. At Trione, we’re fortunate to farm our own vineyards—giving us complete control over how our grapes are grown, and ultimately, how our wines are expressed.
Our estate spans three American Viticultural Areas (AVA's): Russian River Valley, Alexander Valley, and Sonoma Coast. Across five ranches and nearly 600 acres, we farm roughly 3,000 tons of grapes each year.
And yet, only a small fraction—about 100 tons—ever makes it into a bottle of Trione.
That’s where the real work begins.
Selection starts long before harvest. It begins in winter, when rainfall reveals how water moves through our soils. How quickly it drains—or where it lingers—tells us everything about a site’s potential. The best vineyard blocks strike a delicate balance: soils that retain just enough moisture to sustain the vines, but drain well enough to encourage depth, resilience, and concentration.
Even within those blocks, we narrow our focus further.
Many of the wines we produce come from small, carefully chosen sections within larger plantings. Our Chardonnay, for example, is sourced from just over ten rows—roughly two acres—within blocks that span more than twenty-three acres. It’s a process of constant refinement, guided by observation and experience.
Once selected, these vineyard rows are farmed with intention and precision. The goal isn’t simply yield—it’s balance.
A healthy vine carries just enough fruit to match its canopy. Too much fruit, and the flavors dilute. Too much vegetation, and the vine loses focus. Finding that equilibrium is where great wine begins.
From shoot thinning and leafing to irrigation and soil management, every decision is made with purpose. Our winemaker spends as much time in the vineyard as in the cellar, working closely with our farming team to ensure each site reaches its full potential.
Because in the end, every choice we make in the vineyard shows up in the glass.
Great wine isn’t made in the cellar—it’s grown in the vineyard.
