Calluna Vineyards is a small 17-acre hillside estate in Chalk Hill founded in 2005 by David Jeffrey, who serves as both owner and winemaker with Philippe Melka consulting. The estate is planted to the five red Bordeaux varieties plus Sauvignon Blanc and Sémillon, farmed on clay loam over fractured shale and sandstone. Jeffrey's approach is quietly rigorous: small-lot fermentation, long barrel aging in French oak, and a commitment to structured, age-worthy wines that reflect site rather than style. One of Chalk Hill's most serious small producers.
Calluna Vineyards Cuvée (CVC), Chalk Hill: the flagship, a Merlot-led, five-variety Bordeaux blend in the Saint-Émilion mold.
Colonel's Vineyard Cabernet Sauvignon, Chalk Hill: a single-block, summit-vineyard Cabernet (clone 337), barrel-fermented in the Bordeaux method.
Aux Raynauds, Chalk Hill: a Cabernet-led Bordeaux blend named for founder David Jeffrey's Saint-Émilion mentor, Alain Raynaud.
Estate Cabernet Franc / Merlot, Chalk Hill: single-variety bottlings showcasing the estate's Right Bank varieties.
Calluna Estate Blanc, Chalk Hill: a white Bordeaux blend of Sauvignon Blanc and Sémillon.
Calluna's vines sit at the highest elevations of the Chalk Hill AVA, on the western flank of the Mayacamas, in a transitional climate between the cool Russian River Valley and the warmer Alexander Valley. Every wine is 100% estate grown, from vines first planted in 2005.
David Jeffrey founded Calluna in 2005 after a 2003 harvest working in Bordeaux shaped his conviction that classic structure and balance could be translated to California. The 12-acre original planting sits high above Windsor on fractured shale and sandstone with 360-degree views of Russian River Valley, Alexander Valley, Chalk Hill, and Mount St. Helena; five more acres, including Sauvignon Blanc and Sémillon, were added in 2014. The Jeffreys live on the vineyard, and the wines are made to combine Bordeaux's balance and longevity with the richness of California fruit. Philippe Melka consults, but Jeffrey himself farms and blends. Visits are intimate by design: small groups, tasting fees waived with purchase, and the winemaker is often the one pouring.
