Originally from Hayward, California, David Galzignato is a graduate of UC-Davis, where as the first in his family to graduate from college, he completed two winemaking internships prior to graduating with a Bachelor of Science in Viticulture and Enology and a Bachelor of Arts in Italian. After graduation, David worked in Barbaresco, Italy as a cellar intern and in 1998 moved everything he owned to Washington State. He credits his winemaking mentor, Ray Einberger, who was trained at both Chateau Mouton-Rothschild and Chateau Clerc Milon, with instilling in him both a rigorous attention to detail and the thrill of experimentation and the search for the perfect barrel.
David’s two favorite varieties are Grenache & Cabernet Sauvignon.
The 2016 harvest marked his nineteenth vintage including ten years in Napa Valley - six of which involved honing his skills with Bordeaux varieties. This vintage is David’s 6th at Jada, dedicated to practicing traditional French methods specific to Rhone varietals. David’s technical winemaking background includes having graduated from U.C. Davis. His practical experience combines an uncommon combination of ten years of working in larger production facilities and nine years working hands-on, in small boutique wineries.
David is French trained using “First Growth” techniques with local fruit, focusing primarily on working only with the very best farming, people, and barrels. In the vineyard, David has championed a custom sustainable farming model that includes both advanced vineyard technology and practical Biodynamics. In the cellar, David strives to be a purist using separate techniques for Rhones & Bordeauxs. “I was trained to be very respectful of the genuine typicity of each varietal, but also not to be afraid to push the envelope of the vineyard site.”
David has utilized his degrees to travel the world making wine: Barbaresco, Italy, Wahluke Slope -Washington State, Howell Mountain and Rutherford (Napa Valley), and now the Willowcreek District, Paso Robles. He has been fortunate enough to work with some very successful family owned wineries including: Peter Mondavi Sr. Family Estates, Duckhorn Winery/Paraduxx, Mark David Winery, and Lewis cellars.
David gives a heartfelt "thank you" for the support from all of his mentors that have helped him shape his approach to farming and winemaking. These mentors include Ray Einberger, Denis Malbec, Phillipe Armenier, and most recently, Dr. Mark Greenspan and Santiago Achaval.
“An UBER clean cellar prevents contamination; I want to express the vineyard. Meticulous note taking helps me remember 'what worked' from each vintage. Taste every day. Other than that, it is shooting from the hip, putting out fires, and 19 harvests under my belt of having learned what not to do.”