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Gold Medal Wine Club
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dunah Vineyard & Winery - Sonoma County

One of the leading Pinot Noir entities in Sonoma

Perched on a stunning Sonoma hilltop with spectacularly expansive views is DuNah Vineyards and Winery, easily one of the most desirable Sonoma County properties for growing and producing world-class Pinot Noir and Chardonnay. From their sustainable growing practices and award-winning winemaker, to their limited production wines and traditional winemaking techniques, DuNah has all the right pieces in place and continues to climb the ranks among the region’s top producers.

Founders and owners Rick and Diane DuNah purchased their 44 acre estate in 1992 after retiring from the electronic component manufacturing business in which they produced backlit liquid crystal displays for pagers. They were extremely successful in the business, but after twenty five years, decided the time had come to retire and move to the country where they could relax and enjoy a simpler life. What the DuNahs didn’t count on was the intriguing lure of the wine grape growing industry, and landing on a piece of property that would garner attention from the nearby, highly coveted, Flowers Winery.

“We had no previous experience with grape growing,” Rick DuNah admitted. “But we thought that it sounded like an interesting thing to do. Nobody had grown grapes here before, so it was an exciting idea. We got advice from Ted Lemon of Littorai Wines and John Ferrington, whose family had sold grapes to Williams Selyem for many years, and we started considering it.”

It didn’t take long to consider the possibilities. Rick and Diane decided to make a go for it, and found their way back to school, enrolling at the Santa Rosa Junior College in 1996. They studied under the prestigious Viticulture and Enology program and also made some valuable friends in the process.

In 1998, the DuNahs planted seven acres of Pinot Noir and one acre to Chardonnay on their hilltop estate. The slopes, which wrap around the knoll facing west, south, and east, are steep, adding considerable stress to the vines. For winegrapes, this is actually a good thing though, because stressful environments promote smaller grape size with more highly concentrated flavors. The DuNah Estate Vineyard proved to produce exceptional fruit right from the start, and neighboring wineries were catching wind of it.

“We were approached by Flowers Winery who wanted exclusive rights to our Pinot,” Rick explained, “and in exchange, they offered to help make a Chardonnay from our estate grapes for our own label. We soon realized we had landed ourselves in the wine business with a white wine, and no red, so we went after some of the Pinot grapes being produced at the Sangiacomo Vineyards eight miles to the east of us.” The inaugural vintage for DuNah wines came in 2001: a vineyard designated wine from the Sangiacomo family’s Roberts Road Vineyard on the west side of Sonoma Mountain, and a Chardonnay from their own estate vineyard named ‘DeDee’s Vineyard’ - after Diane. The following year, the DuNahs produced two Pinots: a second vintage of Sangiacomo, and a unique vintage from Keefer Ranch. 2003 saw the first release of DuNah’s estate Pinot, and a continuation of the Sangiacomo - both of which have been made in each vintage since. By 2005, the DuNahs had reclaimed all of their estate Pinot for the DuNah label, doubling overall production to about 550 cases. Even with such a small output, the wines continued to garner an impressively large following.

“When getting into the viticulture business, I took with me a philosophy that I had lived by in my previous career - ‘Do it right the first time’ - and I think our wines hold true to that,” Rick stated. He’s certainly doing something right because his estate Pinots and Chardonnays are now among the most desirable in the entire Sonoma County region. Production at DuNah picked up in the last few years and now includes a portfolio of six wines (two Pinots, two Chardonnays, a Syrah blend, and a Gewurtztraminer), rounding out at 2,500 cases annually. “We’ll stay at this level,” Rick assured. “I’m 74 years old and I’m happy with what we’re doing - we’re producing good wine and selling it to a good market.”

Rick and Diane DuNah couldn’t be happier with their Sonoma County winery, and with their gorgeous hilltop property, a heap of award-winning wines, and a constantly growing fan base, it is quite easy to see why!

  1. DuNah
    2006 Pinot Noir
    Sonoma Coast


    93 - Pinot Report
    id: 637
    Pinot Noir

Winemaker Greg La Follete is something of a legend in the wine business

Greg La Follete, growing up in Europe with an old-world view that wine is ‘raised” rather than ‘made.” He believes winemaking should be a partnership with the land, and coming from someone who’s produced wines rated among the best in the world, it’s safe to say he knows what he’s talking about. La Follette studied ancient Burgundian techniques at UC Davis and continued with on-the-job studies at Beaulieu Vineyard with wine master, Andre Tchelistcheff. From BV, La Follette went on to Kendall-Jackson and Flowers Winery, where he launched one of the most successful small Pinot labels to date. The winery he built at Flowers is still considered one of the very best gravity-flow, gas-assist green wineries in the world. La Follette has overseen the DuNah winemaking processes since day one, and consistently strives to produce some of the finest Pinots and Chardonnays being made... anywhere. His newest adventure is launching the La Follette label, which he is due to release his first wines this September of 2010.

About The Region

The 10 acre forest rimmed DuNah vineyard was planted in 1998 and is located in Sonoma County on 44 acres south of the town of Sebastopol in the Sonoma Coast Appellation, and also at the southern boundary of the Russian River Valley Appellation. A spectacularly expansive view of the surrounding area is to be enjoyed from its 600 foot elevation hilltop location. Mount Diablo can be viewed 55 miles to the southeast, and the Geysers 35 miles to the north. Many wildlife species roam the area. The owner’s residence and vineyard facilities are situated at the center of and surrounded by the vineyards.

Seared Chilean Seabass with Shiitake Mushrooms and Leeks


4 Tbs. butter
1/2 cup leeks, sliced to 1/8 inch
1 cup shiitake mushrooms, sliced
1/4 cup tomato concasse
2 Tbs. basil chiffonade
1 cup dry white wine
1-2 Tbs. vegetable oil
Salt and pepper
2 cups curry flour
4 cups spinach, cleaned and loosely packed
3 (6-oz.) portions of seabass, skin on


Preheat oven to 500 degrees. Melt 1 Tbs. butter in a medium sauté pan and add the leeks, sautéing over med-high heat until they begin to wilt. Add 1 Tbs. butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well, then pour in the white wine and let reduce by 1/4, keeping the pan over med-high heat. While the sauce is reducing, heat a large sauté pan over high heat until just short of smoking. Season the fish with a little salt and pepper and dredge in curry flour, patting off any excess. Put the oil in the hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan, flesh side down. Sear the fish for under 1 minute until it starts to color. Gently turn the fish to the skin side down and place the pan in the oven to finish cooking. This step will take 6 to 8 min., depending on the thickness of the fillet. The fish will begin to open and the flesh will be opaque. While the fish is cooking, enrich the sauce by adding 3 to 4 Tbs. butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2 to 3 min. in the pan. Bring the sauce to a low simmer over med. heat, add the spinach, and let the spinach wilt. Add 1 more Tbs. of butter, easily stirring it into the sauce. Reheat your fish to hot, if necessary. Plate the fish, surrounding it with the spinach and shiitake sauce.

Grilled Pork Chops with Onions and Apples


2 tsp. coarsely ground pepper
1/2 tsp. salt
1/2 tsp. garlic powder
4 bone-in center cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 Tbs. butter or margarine
2 Tbs. brown sugar


In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Meanwhile, in a skillet, sauté onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops.