John R. Gibson, Winemaker

John is a veteran Napa Valley winemaker having served as winemaker at Stag’s Leap Wine Cellars from 1985 to 1993 and then at Vine Cliff Winery from 1994 to 1997. John left Vine Cliff to focus on individual small winery projects, including his own Chardonnay and Merlot project, Salexis. In addition to Andrew Geoffrey Vineyards, John currently makes wine for Snowden Vineyards, Frazier Winery and Rockledge Vineyards.

John has been the guiding light for winemaking at Andrew Geoffrey Vineyards. With the support of Viticulturalist/Vineyard Manager Rex Geitner, John has laid out the path for the future of Andrew Geoffrey Vineyards’ wines. A strong believer in letting the vines mature gradually and evenly, John has worked with Rex to target the appropriate amount of fruit each vine should be allowed to produce in the first 5 to 7 years, thus keeping the vines in balance. The holding back of the vine production has already paid dividends by yields of intense fruit and giving John a wide variety of varietal blending options from the vineyard.

John also has started a program of fermenting and barreling each of the clones separately, to further add to his options of blending to make the best Andrew Geoffrey wine possible, without regard to quotas for production. Each varietal clone is kept separate and allowed to mature in the barrel for at least eight months before blending. There are no formulas for Andrew Geoffrey wine. The blend will vary year to year, but will always be a Cabernet Sauvignon based wine. Simply put, whether it be one case or two thousand cases, John will only allow the highest quality wine be bottled as Andrew Geoffrey Vineyards Cabernet Sauvignon.

Rex Geitner, Grape Grower/Viticulturalist/Vineyard Manager

Rex has been involved in wine making and viticulture in the Napa Valley for over twenty-five years. He is currently a member of the American Society of Enology and Viticulture, Napa Valley Vineyard Technical Group (Past President), and Napa Valley Pierce’s Disease Task Force.

After relocating to the Napa Valley in 1973 from Southern California, Rex had the opportunity to be involved in a complex mountain vineyard development now known as Sterling Vineyard’s Diamond Mountain Ranch. He then continued upon a wine making and viticultural career that is highlighted by such illustrious names as Diamond Creek Vineyard, Robert Keenan Winery, Stag’s Leap Wine Cellars, Domaine Carneros, and Spring Mountain Winery.

The combination of twenty-four years of hands on experience and in depth studies of viticulture and enology at Napa Valley College, Fresno State College and University of California Davis has enabled Rex to provide the critical guidance needed in order to develop premier vineyard properties in Northern California. His experience and research has been focused primarily on hillside development. Using the best of cutting edge technology woven with the wisdom of traditional methodology he continues to develop and build vineyard systems that are environmentally sustainable and sensitive.

Andrew G. Thompson

At age 19, Andrew is the older of winery owner Peter Thompson's two sons. He is a sophomore at University of California, Merced, majoring in Computer Engineering, and has a passion for computers, science and roller coasters. He wants to travel around the world and is a video (PS2 and PS3) and computer game master. He has shown a keen interest in the "business" end of Andrew Geoffrey Vineyards as well as working in the vineyard during summer break. Andrew assists in winery hospitality and sales operations and acts as wine steward/sommelier at Andrew Geoffrey Vineyards' dinners during the summer.

Geoffrey R. Thompson

Geoffrey, age 16, is the younger son of winery owner Peter Thompson. He is a junior at St. Helena High School. Geoff speaks Spanish and is an avid football fan. Geoff shares his older brother's passion for roller coasters. Geoff also has a passion for track, with his premier events being the 800 meter sprint and 4x400 meter relay, and is a member of the High School Varsity Track and Cross Country teams. Geoff has a passion for food and wine, and thinks winemaking is "cool". Geoff likes to help press out the small lots of grapes and is an excellent chef. Geoff currently works as a line cook on the weekends and full time during the summer at Michael Chiarello's 5 star Restaurant Bottega in Yountville. Geoff's career goal is to attend the Culinary Institute of America in Hyde Park, New York, obtaining a joint degree in business and culinary arts, and thereafter, become chef/owner of his own restaurant. During the summers, Geoff is often the chef for Andrew Geoffrey Vineyards' dinners.

Peter R. Thompson, Owner