Bonaccorsi Wine Company

Our connection with the Bonaccorsi family goes back decades, and we are excited to build an even stronger bond through the distribution of their wines in NY state. Andrew’s passion for wine started in San Francisco in the 1980s, and it was at Splendido’s Restaurant where that passion took shape. Part of his training included seminars at a sister restaurant named Masa. They were headed by Masa’s wine director, Michael Bonaccorsi, who was studying to be a Master Sommelier. Andrew believed there was a quiet calm in his delivery of complex ideas and knowledge.

 In 1992, Michael Bonaccorsi was one of the first sommeliers in the US to achieve the title of Master Sommelier from the Court of Master Sommeliers. Our excitement to bring this brand to the NY market is coupled with our appreciation of how Jenne Lee Bonaccorsi has maintained the mantle since Michael’s passing in 2004.  As you will discover, Michael and Jenne Lee started in Santa Barbara and eventually Santa Rita Hills, having begun their wine making journey in 1999. Santa Rita Hills became an AVA in 2001.

Winemaking technique:
The fruit is 100% destemmed, cold maceration for 5 days. Native yeast for primary and secondary. Combination of pump overs and punch-downs minimum 3 times a day, religiously. After primary is finished, the wines are kept on the skins until the solids start to fall. The free run is barreled and then just the must is pressed at 1.8 bars. The wines are in barrel for almost 22 months, 100% French oak, 25% new.


J. L. Bonnacorsi Pinot Noir

Santa Barbara County. The majority of the fruit is a blend of Sebastiano, Pence, and Kessler vineyards.

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Fiddlestix Vineyard Pinot Noir

Fiddlestix is a 100-acre site, mostly of flat land except for a few small blocks that are very sloped. Bonaccorsi's acre section is one of them. It is a gorgeous site, which Jenne Lee calls her most reliable vineyard because regardless of the vintage, it always produces consistent, low-yielding fruit, 1.5 to 2 tons per acre.


Santa Rita Hills Pinot Noir

Sebastiano is a very special site for Jenne Lee as she was able to pick the clones and the site before the vineyard was planted. She chose Swan and 777, two clones which are very difficult to find in her area. Pence is a new vineyard located at the very eastern part of the SRH appellation, so it is the warmest.