From Greek Toasts to Napa Valley – The Levendi Winery Story with David Gianulias

From Greek Toasts to Napa Valley: The Levendi Winery Story with David Gianulias

When David Gianulias walked into The GoldenComm Podcast studio with host Jason Lavin, he came bearing gifts that told a story – a Levendi hat and a bottle of wine that represented decades of family tradition, cross-cultural heritage, and the pursuit of winemaking excellence in California’s legendary Napa Valley.

Born at Hoag Hospital in Newport Beach and raised through Corona del Mar High School before graduating from UC Santa Barbara (1:20), David’s path to becoming a vintner wasn’t exactly linear. After studying pre-law and spending time in real estate (2:30), he found himself drawn to something much more compelling – the wine business, with its deep connections to family, celebration, and traditions spanning thousands of years.

The Greek Connection

The Gianulias name tells its own story. David’s Greek heritage traces back to the Peloponnese peninsula, high up in the mountains of Greece. His grandfather embodied the immigrant dream, sailing from the homeland to arrive in New York and eventually raising four sons who all went to university – a testament to the hard work that became a cornerstone of the Gianulias family tradition.

Growing up, David’s holidays were defined by time spent at the family farm (5:00), where wine was always present at the table, marking celebrations and creating the kind of memories that shape a lifetime. It was during his time at UC Santa Barbara that this childhood foundation began to crystallize into something more (6:50). The wine industry was blossoming just twenty minutes from campus, and David found himself making regular visits to witness this exciting transformation.

The Birth of Levendi

The most charming part of David’s story happened around 2001 at Sunnyside Restaurant on the north shore of Lake Tahoe – a family-favorite spot on the California side (7:20). The Gianulias family had gathered to brainstorm names for their new winery venture. David had everyone write down three potential names, but nothing seemed to capture the right spirit.

Then came dinner, and with it, a moment of pure inspiration. David’s Uncle Andy raised his glass for a traditional Greek toast: “YASUO LEVENDI” – a celebration of the next generation, hard work, a job well done, and success. In that instant, as David puts it, Levendi was “born out of the moment.” The name perfectly captured everything they wanted their winery to represent.

Master Winemaker Lineage

Behind every great wine is a master winemaker, and Levendi’s Alison Doran brings an incredible pedigree to the operation. Her story connects to wine royalty through her father, Russ Green, an oil man and long-time Alexander Valley vineyard owner who purchased Simi Winery in 1969. Green’s masterstroke was convincing André Tchelistcheff to join as consultant and winemaker.

Tchelistcheff, widely regarded as the godfather of modern winemaking (14:00), had originally been recruited by Georges de Latour, founder of Beaulieu Vineyard (BV), back in the 1940s. Remarkably, Tchelistcheff himself was the son of a Russian aristocrat family who fled Russia during wartime and landed in France. When he came to Simi Winery, young Alison naturally gravitated toward the renowned winemaker, becoming a “cellar rat” – essentially an intern – at a young age. She later graduated from UC Davis and studied in France to master different winemaking styles before bringing that knowledge back to the family operation.

The Art and Science of Terroir

David’s explanation of winemaking begins with a fundamental truth (19:30): “wine is made in the vineyard.” Everything starts with soil and weather, which have the most profound influence on the final product. Napa Valley’s diverse terroir includes volcanic soils, clay soils, and gravelly soils, each contributing different flavor profiles. Some areas are simply too hot for certain varietals like Pinot Noir, making the selection of vineyard locations crucial.

Levendi’s first vineyard was located south of the Russian River behind Trefethen off Highway 29, at a very young vineyard called Sweetwater Vineyard (20:00). The Russian River itself carries historical significance – named by Russian immigrants who worked the soil in the early 1800s (26:00), adding another layer of immigrant heritage to the valley’s story.

The complexity extends to Napa’s AVAs (American Viticultural Areas) – individual regions like Howell Mountain and Coombsville that produce different results based on their unique soil compositions and temperature variations. Levendi strategically sources grapes from different AVAs depending on the specific wine they’re crafting, growing about a third of their own grapes while contracting with other vineyards for the remainder.

Modern Touches and Future Vision

David brought along a bottle of Elysium – named for the word meaning “heaven” or blessed after death – which was set to launch soon for Levendi wine club members (26:30). It’s these kinds of thoughtful details that demonstrate the care and intention behind every Levendi product.

The logistics of running a Napa Valley winery while living in Newport Beach might seem daunting, but David has found an elegant solution. As a pilot flying a Piper M700 turboprop (28:00), he’s able to make the journey with the right combination of range, power, and performance for his needs.

Levendi maintains a presence on First Street in downtown Napa, where the city has invested hundreds of millions of dollars in revitalization, creating a destination alongside many other local vineyards.

David Gianulias proves that the best wines come from the perfect blend of tradition and innovation, family heritage and professional expertise, Old World toasts and New World terroir. From a Greek phrase spoken at Lake Tahoe to bottles shared around tables worldwide, Levendi represents the beautiful complexity of modern American winemaking.