Crosby Roamann
Napa Valley · USA
About the Winery
Crosby Roamann and Sean W. McBride wines are made with a minimal intervention philosophy both in the vineyard and the cellar. Grapes are sourced from small, family vineyards following organic, biodynamic or sustainable farming practice. The estate Vineyard is planted to a mix of Sauvignon Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Located in Los Carneros, the coolest region of Napa Valley, they produce wines of substance, elegance, and balance, to be savored for generations to come.
Sean’s philosophy is to keep the winemaking strictly a “made by hand” process. No recipes and no rules, he follows what the grapes are telling him every vintage. After harvest and once in the cellar, sometimes the must will start to ferment quickly, some other times would be just a matter of patience. When the wine is ready, no additives are added. The final result is that no two wines are ever alike, and Sean’s prides most this distinctiveness and unmatched quality. Every vintage.
“Wine is fermented sunlight.”Sean McBride（ショーン・マクブライド）
Interview
WinemakerSean W. McBride
Tell us about the winery, and about yourself.
Crosby Roamann is named after my grandparents. We have made twenty vintages so far, and we keep things small: roughly 2,000 cases of each wine a year. Our grapes come from Sonoma (Dry Creek) and Napa Valley, all handpicked, and we stay hands-on in the vineyards ourselves. Since 2016 all production has been brought in-house, and consistency of quality is what we care about most.
What does the red rose in your logo mean?
It comes from a 17th-century Scottish family crest: a red rose on a white shield. The red rose stands for beauty and simplicity, which is also the core of how we make wine. We even plant rose bushes in the vineyards — the brand’s philosophy growing right there among the vines.
What is wine to you?
Wine is fermented sunlight. Beautiful and simple — every wine we make embodies that idea.
What matters most in your winemaking?
Working with the grapes vintage by vintage instead of following a recipe. Our Chardonnay sees no new oak, and we stop malolactic fermentation halfway to keep the acidity in balance with the flavour. Pick dates are chosen carefully every year for optimal acidity. For the Pinot Noir we use the Vosne-Romanée “suitcase clone” from La Tâche, which gives beautifully balanced, refined fruit.
Any collaborations you are proud of?
We have a close relationship with Bouchon, Thomas Keller’s restaurant — our red blends are often finished together with them. Bon Ton is a special bottling inspired by French fashion magazines, with a label that changes every year.
Tell us about your connection with Japan.
My daughter once stayed in Japan for a cultural immersion. Knowing that wine lovers in Japan are enjoying our wines means something special to our whole family.
Gallery
