Massican Gemina 2023

Viticulture

Greco was sourced from M Three Ranch vineyard in Yolo (Dunnigan Hills AVA) and Bowland vineyard in Sonoma (Russian River Valley AVA). Both vineyards are organically farmed.

Falanghina was sourced from Lost Slough vineyard (Lodi AVA), which is also organically farmed.

Fiano was sourced from the aforementioned Bowland Vineyard in Sonoma (Russian River Valley AVA), which is organically farmed.

Vinification

Whole cluster pressed and left to settle overnight. Fermented in 300 L used French oak & stainless steel with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must. Some malolactic fermentation took place naturally during primary fermentation.

Aged for 6 months in a combination of 300 L used French oak & stainless steel. Bottled unfined & sterile filtered between 02.26.23 and 03.01.23 in Napa, California.

Tasting notes

Sea breeze, peach peel, lemon zest aromas, lemon and lime pulp, fig and ginger flavors. Floral, yet quietly energetic, with mineral notes of white pepper and oyster shell.

Winery Description

Winemaker Dan Petroski founded Massican in 2009 as Napa Valley’s only exclusively white wine winery—a distinction it still holds today. Petroski produces “Mediterranean-style” wines, not only in character (high-acid, floral, and saline) but also in purpose: wines meant to grace the table, not gather dust in a cellar. As he puts it, he set out to make “wines that you can put on the table at the peak of summer when you’re eating dinner outside with your friends and family.”

Dan’s early career was in media and publishing, working for Sports Illustrated and Time Magazine. While pursuing his MBA and considering his next career moves, a friend, knowing of Dan’s interest in wine, offered to introduce him to a winery in Sicily—Valle dell’Acate. It was a fateful opportunity. After spending time working in Italy, Dan was hooked. Upon returning to the U.S., he set out on a new path. Though he had little experience, he secured a position as a harvest intern at DUMOL, which eventually led to a role at Larkmead in 2006, where he worked with then-winemaker Andy Smith to revitalize the historic estate.

Dan’s skills continued to evolve, and in 2012, he became Larkmead’s head winemaker. Under his leadership, the winery embraced low-intervention winemaking and placed greater emphasis on vineyard-designate wines. His efforts were rewarded when the 2013 Larkmead Vineyard Cabernet Sauvignon “The Lark” earned 100 points from Robert Parker.

While at Larkmead, Dan discovered old vines of Tocai Friulano on the property, sparking the idea of crafting Italian-inspired whites infused with California sunshine. In 2009, he launched Massican with a leap of faith and a modest 400 cases of white wine—including a vibrant Sauvignon Blanc and a blend of Ribolla Gialla, Tocai Friulano, and Chardonnay, named Annia after his mother. His first Sauvignon Blanc caught the attention of the Wine Director at The French Laundry, who immediately offered to purchase the entire production.

As Dan continued to elevate Larkmead, he searched across California for vineyards growing lesser-known white varieties to fulfill his vision of refreshing, food-friendly wines. In 2017, the San Francisco Chronicle named him “Winemaker of the Year.” In 2022, he left Larkmead to focus on Massican full-time.

Dan’s background in media remains evident in his branding—from his signature Mediterranean blue (inspired by an ancient Italian fresco) to the cohesive aesthetic of his website and social media. His website features the Massican Magazine and an extensive archive of recipes designed to pair with his wines.

Dan’s wines have made a lasting impact, earning spots on both Wine Enthusiast’s and Wine Spectator’s Top 100 lists—three times each.