Massican was founded by owner and winemaker Dan Petroski in 2009. Dan grew up in Brooklyn in an American Italian family. Wine for him, as a commercial venture did not happen right away. Dan remembers being attracted to magazines from an early age. He recalls signing up for a subscription to Condé Naste Traveler when was merely 9 years of age (one of their earliest subscribers). He continued his interest in magazines by spending nine years working for Sports Illustrated and Time Magazines.
After deciding to return to school, Dan enrolled in business school through New York University. While there he met a friend who had family in rural Italy. To celebrate their graduation they took a trip to Italy where Dan was wowed by the local community’s welcoming attitude and hospitality. He was impressed with Italy’s diversity of culture, food, wine and history. Dan remembers at the age of 23 thinking “I could spend the rest of my life traveling through Italy and never be bored.”
A number of years later he returned to Italy where he helped during harvest at Valle dell’Acate, a Sicilian winery and then spent six months exploring the countries’ various wine regions. Returning to a sickly job market in New York he headed west where he interned for several Sonoma County wineries before moving to Larkmead in Napa (where he is currently part of their winemaking team).
Massican brought together a number of Dan’s talents and interests: his love for North Eastern Italy, his business acumen and his newfound talents as a winemaker.
His timing for starting Massican was very good in that a rare Napa planting of Ribolla Gialla became available in 2009 and formed part of Massican’s first vintage. Dan’s plan was originally to create one wine each year – a blend of the blocks from his source vineyards. However after fermenting each varietal on its own (all his fermentations are done in barrel) he realized he had the components to produce several wines.
The focus of Massican’s wines is certainly unique by Napa standards – Dan’s entire production is white wines – and he produces a number of varietals not often seen in Napa. While Dan does make a Sauvignon blanc and a Chardonnay, his is also making wine from varietals such a Ribolla Gialla and Tocai Friulano.
The oak is merely one “ingredient” in his wines rather than, to borrow from a culinary dictionary, the entire “sauce”. He uses both new and French oak, limits the amount of aging in the oak and typically uses barrels with a lighter toast. None of the wines go through malolactic fermentation. His wines are about the varietal, the acidity, and lower alcohol. These are not the “stereotyped” Napa oaky, oily, buttery white wines.
A nice aspect about making white only wines in Napa is that the weather is generally not a factor in harvest decisions. Dan picks these varietals at lower sugars – starting his harvest sometimes as early as mid August continuing through the latter part of September.
The 2011 Annia is a unique blend of Tocai Friulano, Ribolla Gialla and Chardonnay. The Tocai Friulano is from old head pruned vines that were planted in 1947. This wine is edgy on the palate, always reminding you of its fresh lively acidity. The alcohol is low – 12.4% (the year prior it was barely 12%).
The wine initially shows aromas of pencil shavings, and as it breathes it becomes more floral including notes of jasmine as well as citrus blossom and lemon peel. The finish is lively and an earthiness shows through – Dan compares the palate as tasting lemon lime on a dusty rock – the terroir characteristics if you will.
The 2011 Gemina is 100 percent varietal Chardonnay from one of Napa’s most sought after vineyards for this varietal – the Hyde Vineyard in Carneros. A tiny amount was produced – 85 cases. This wine initially shows aromas of stone fruit but becomes more floral as it opens. On the palate it is lean, steely with mineralities, expresses tart tones of lemon lime, with a finish that keeps you salivating.
The 2011 Sauvignon blanc is sourced from a vineyard that produces only 3 tons per acre (low for this varietal). The clusters are small as are the berries. The juice to skin ratio is low – stylistically this wine walks the line between some of the grassy characteristics that you often find in wines from Marlborough in New Zealand and the much rich, riper California Sauvignon Blancs. Initially the pretty bouquet shows notes of stone fruit and melon on the bouquet. The initial entry is soft and the mouth feel is rounded and slightly viscous. This wine has a neat savory component to the mid palate through to the finish with notes of thyme and other savory spices.
The name Massican was chosen to honor Dan’s heritage in Italy. His great grandfather grew up in the foothills of the Monte Massico mountain range north of Naples in the Campania region. For Dan’s flagship wine Annia, he chose another name that is a tribute to his heritage; it is the name for a DOC (appellation) in Fruili Italy as well the name of an old Roman family. Annia was also his mother’s name.
Much of their distribution is direct to consumer via their mailing list but they are selectively distributed in California and Florida. Total production to date has been well under 1000 cases. Locally you can find some of their wines at 750 Wines in St. Helena. For more information visit: www.massican.com