The wines are made with a very light touch. Our philosophy approach to winemaking to best showcase the vineyard's potential. Utilizing vineyards in their prime climate showcases the terroir. The primary and secondary fermentation are driven by native yeasts. I utilize the best fermentation techniques and oak barrels to structure the wine and cradle what the vineyard produces. I think you will find that my wines are among the best in Napa Valley. The accolades and the wine in the glass attest to this recognition.
Located in the heart of Yountville, California.
- Dedicated to providing guests with an environment that is luxurious, serene, to accompany with delicious wine!
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The Bardessono family is one of the last old local families still living in Yountville. For three generations the Bardessono family has farmed grapes and made wine in Yountville. In 1926 Tom's grandfather and brother in law purchased the Bardessono property because his grandmother wanted to live close to a school house. In the early years the Bardessono family farmed walnuts, prunes, and produce.
After Tom's fathers death in 2001 he decided to combine his professional winemaking experience with his personal knowledge of farming grapes gleaned from years of working side by side with his father, uncle and brother. He realized that he had the experience and knowledge to produce a style of Cabernet Sauvignon and Sauvignon Blanc that is a reflection of his family’s long wine making history.
Tom Bardessono graduated from California State University at Chico in 1989 majoring in business. Tom worked for a business machine company selling office equipment. When he had an opportunity to work for the Robert Mondavi Winery in Oakville California Tom accepted the opportunity and worked in the cellar for six years becoming a Master Winery Worker. He then accepted a job as Cellar Master and during the next five years Tom was acting Cellar Master for two new winery constructions.
Then Tom worked for a French Barrel Cooper selling wine barrels where he was exposed to hundreds of domestic and French wines in barrels. From this experience he took mental note of what type of wine barrel would fit his wine making style.
Currently Tom is a Cellar Master and Assistant Winemaker for a prominant winery in Oakville during the day while he makes and sells his wine in his free time.
Tom also farms the family vineyard in Yountville and the Kelly vineyard on Partric Road in Napa. Tom is also a father of two children, Anthony and Isabelle and likes the outdoors, fly fishing and spending time with his friends and family.
My father, Pete, and my Uncle Steve farmed and sold grapes from this Yountville property to prestigious wine producers for over fifty years. In the early 1980’s, my father and uncle began to produce wine under the BARDESSONO label from Sauvignon Blanc grapes they farmed. Eventually, they sold this vineyard and thus ended their commercial wine endeavor. However, my father retained five of the original acres and he and I made a Cabernet Sauvignon for the next 12 years, which we shared with family and friends.
As a child I loved the smell of the soil as it was first tilled and I loved the smell of the grape harvest. My memories of bees circling around the gondola, washing the grape juice and leaves out of the picking bins, and my uncle and father negotiating with the workers what food or drink would be provided at the end of the day are all infused into my passion for wine. After my father’s death in 2001, I decided to combine my professional winemaking experience with my personal knowledge of wine grape farming gleaned from years of working side by side with my father and uncle. I realized that I had the experience and knowledge to produce a style of Cabernet Sauvignon that is a reflection of my family’s long winemaking history.
I have always wanted to start my own business. For fifteen years I made wine with my father while acquiring wine making and production experience working for Robert Mondavi Winery, Opus One, and Kendall-Jackson. To satisfy my curiosity I took wine making courses at UC Davis and read many wine technical books. By 2003 I had worked on my business plan for making wine for eighteen months and I finally decided to ta
ke the plunge. I knew many people with world renown vineyards and I knew that if I purchased the right grapes I could make a great wine. So in 2003 I bought grapes and began the journey that is driving me today.
Practices & Techniques
I do not add any non-native yeast or bacteria when fermenting my Cabernet Sauvignon grapes. We rely purely on natie and wild yeast fermentation. While in barrel, lees are stirred and barrels are topped monthly.
The Sauvignon Blanc is fermented with two types of yeast that bring out the passion fruit, lime, grapefruit and tropical flavors of the wine. Sauvignon Musqué comprises about fifteen percent of this blend which enhances the aromatics and adds some viscosity and mouth feel.