Background
Bill and Mary Ellen Parsons fell in love with serious wines during the 1990s when they became partners in a Northern California vineyard. When that venture turned out to be a financial disaster, Bill decided he needed a few viticultural and oenology classes at UC Davis under his belt before venturing again into the world of vineyards and winemaking. With a renewed sense of confidence Bill and Mary founded Parsonage Village Vineyard in 1998 with the goal of growing a small quantity of the finest quality grapes to produce powerful wines of intense flavor.
The Parsons selected a nine-acre parcel of land just past the Carmel Valley Village for the vineyard. The small size was intentional to allow for attention to each vine. The entire Parsons family participates in the operation of the vineyard and winery ensuring consistency and a high standard of care.
At Parsonage, the focus is on quality over quantity; the vineyard is managed to yield only two and a half to three tons per acre. At full production in a very good year, the winery generates up to 1,500 cases per year.
In the Fall of 2000, the first small crop was harvested. This vintage, consisting of 200 cases of a Syrah and a Cabernet Sauvignon, sold out in 4 months.
The 2001 through 2005 harvests each netted an average of 15 to 25 tons of exquisitely ripe fruit. The 2005 harvest was the largest ever at 25 tons. The2007, 2008 and 2009 averaged just under 12 tons as a result of drought-like conditions and adverse weather during flowering and fruit set. All vintages, 2001 to 2005, share a common denominator of elegance, complexity and balance derived from the unique terroir of the Parsonage hillside vineyard. The trend from 2006, 2007, 2008 and 2009 has been toward a more powerful structural base and a broader and deeper level of nuance and complexity.
