Established in 2000, HdV stands for Hyde de Villaine – a collaborative venture between the Hyde family of Napa Valley and the de Villaine family of Burgundy. The families, joined by marriage, share long histories in French and American winemaking, and have combined their knowledge and passion to create uncompromising wines from Hyde Vineyards in Carneros.
The founders of HdV believe terroir is not only the interaction of the various natural components within an ecosystem but also the human contribution within that ecosystem. Due to this human component, vignerons, to an extent, help create the terroir. It takes decades, if not generations, of knowledge to understand a terroir – to properly respect it and be true to it (best row directions, varietals, selections of a varietal, etc.). It is this respect of the terroir that allows HdV to make fine wines.
Completed just before the 2003 vintage harvest, the HdV winery was designed and developed to accomodate every aspect of HdV's philosophy. HdV strongly believes in the gentlest handling of the grapes and minimal intervention in order to let the wines develop the characteristics that are true to the vineyard terroir. The fruit goes through meticulous sorting – during harvest by the pickers and after harvest on the table at the winery – so that only the finest grapes remain to make the wine.
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The 2008 HdV Chardonnay emanates a floral bouquet in harmony with aromas of
stone fruit and gentle spice. On the palate, ripe pear, pineapple, candied lemon and
grapefruit notes express the warmth of the vintage. At the end, we find a sophisticated
wine of opulence, carried by fresh minerality...
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Intense minerality, stone fruit and delicate floral perfumes of acacia and honeysuckle intertwine to create a complex sense of purity. On the palate there are layers of pear, spice and citrus. Ultimately, this wine embodies the brilliance of Hyde Vineyard with its combination of ripe fruit and...
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The nose expresses a litany of pure, bright Chardonnay characteristics rarely found together: Pear, cinnamon, clove, roasted peach, lime rind, honeydew with hints of grapefruit. A strong core of minerality and acid exist providing a rich mouth-feel of orange and nectarine with a finish of sweet...
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The 2006 vintage was a year of eventful extremes. Despite significant flooding in
parts of Napa Valley, winter rains did little damage at Hyde Vineyard where the
shallow soils drain extremely well. Rain continued into spring delaying bud break
by a few days. Mid-spring provided improved weather,...
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Our young vine 2006 De La Guerra Chardonnay shows an intense nose of mineral and stone fruit, with a bouquet of grapefruit and fresh cantaloupe. The initial taste of steel and minerality on the mouth is carried through by a round and refreshing mid-palate. While elegant, this wine exhibits a...
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The nose exudes intense fruit characteristics ranging from ripe peach and apricot to tropical lychee and wet stone aromas. Powerful and complex flavors contrasted by a pure and refined structure. Similar to the 2004 HdV Chardonnay, the 2006 vintage is balanced with a tense acid structure providing...
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The 2005 vintage in Los Carneros was cool and slow paced. After an early bud-break in the middle of March, Hyde Vineyard experienced wet weather in May and June. Summer consisted of cool weather thanks to the San Pablo Bay fog influence. From maturation through harvest, days were sunny and mild,...
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The 2005 vintage in Los Carneros was cool and slow-paced. From maturation through harvest, days were sunny and mild, allowing Chardonnay flavors to develop gradually with pronounced acidity and lower alcohol.
The 2005 de la Guerra Chardonnay presents a strong core of acid supplemented with a...
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In its early stages, this wine exhibits intense mineral aromas of pear and apricot immersed in rich spicy notes. The mouth offers layers of stone fruit and floral notes followed by an elegant backbone of acid, carrying the wine to a long finish. Similar to the 2000 Chardonnay, we expect this wine...
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A melange of characteristics develop from our four clonal selections. Half of the grapes were fermented in open top fermenters, imparting elegance, floral notes and balance to the wine. The other half were fermented in closed top fermenters providing syrah's distinctive roasted coffee bean...
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