With Sangiacomo Family Vineyards

Sponsored by Jeff Roberts and Elliot Davis PLLC


Sangiacomo Family Vineyards

The Sangiacomo family has always felt a deep connection to the land — most especially through farming. It all began in Genoa, Italy where a good day’s work for Vittorio Sangiacomo started and ended in the field. He voyaged to America in 1913 on the advice of his father and got his first job at age 17 in the vegetable fields at Bay Farm Island in Alameda County, California. Shortly thereafter he began working in the scavenger industry in San Francisco where he later successfully launched his own business. But he longed to return to working the land and in 1927, he purchased a 52-acre fruit tree ranch in Sonoma Valley that the family today still calls the “Home Ranch.”

Vittorio’s next move was to settle down and start a family. In 1928 he married Maria, a hard-working and warm-hearted woman, who had also immigrated from Genoa, Italy. Together they raised four children —- Angelo, Bob, Buck and Lorraine — all of whom learned the business the hard way, working in the fields after school and each summer.

The Sangiacomo family struggled through the Great Depression and then slowly built the business until they became the largest pear-growing farmers in Sonoma County. But over time the market for pears began to crash. In order to survive as a family business the Sangiacomos had no choice but to switch gears and jump headlong into grapegrowing. After testing the water in 1969, they planted their first vineyard. By the late 1980s, the conversion from pear trees to grapes was complete.

Vittorio passed away in 1987 and Maria in 1995. Shortly thereafter the younger generation — Mike and Whitney Sangiacomo, Steve and Connie Sangiacomo, and Mia and Mike Pucci — joined the family business. As the third generation, they run the day-to-day operations, yet draw heavily upon the daily support and knowledge of the second generation — Angelo and Diane, Buck and Sue, and Lorraine Sangiacomo. The two generations work side-by-side every single day to make decisions and keep the ball rolling.

The Sangiacomos are proud to continue the family’s farming tradition and are certain they would not be where they are today without the knowledge and values learned from previous generations. And they continue to plant seeds to enable future generations of the family to build upon the legacy of this third generation family business.

Farming is in their blood. They have over forty-five years of experience growing premium wine grapes. As a family business they enjoy working together as a team, with two generations working side-by-side each and every day.

All of their vineyards are located in Sonoma County, with the majority near their home in Sonoma and smaller plantings in the nearby Petaluma Gap and Sonoma Coast region. They farm over 1600 acres of Pinot Noir and Chardonnay in fifteen different vineyards located in four American Viticultural Areas (AVAs): Carneros, Sonoma Coast, Petaluma Gap and Sonoma Valley. But where the real magic happens is in the more than 100 individually farmed sites spread across their fifteen vineyards.

They specialize in custom farming for each and every client. The provide grapes to some 85 wineries throughout Sonoma.



18 Seaboard

18 Seaboard is located in Raleigh’s newly renovated downtown area at the former Seaboard Train Station. Boasting many awards from the 2010 Bravo Awards, Chef-Proprietor Jason Smith welcomes you with sensibly, inventive American Cuisine with a focus on North Carolina ingredients. From the downtown views of the open-air mezzanine to the warm hospitality of the staff, 18 Seaboard is the place for a casual weeknight dinner or that special occasion.

Jason Smith, Chef Proprietor of 18 Seaboard, combines his North Carolina roots with extensive years of specialized cooking. Growing up in Wilmington, NC, Jason began cooking in high school, with his first professional culinary experience being in Raleigh. After 3 years at Raleigh’s busiest restaurant, 42nd Street Oyster Bar, Jason pursued a position in New York City’s Union Square Café.  Under the watchful eyes of three spectacular chefs for sixteen months, Jason’s culinary talent began to take shape. As Chef-Proprietor of 18 Seaboard, Jason celebrates straightforward American cuisine with a modestly contemporary edge. By marrying all that’s he’s learned from his mentors with his enthusiasm for cooking, it’s certain that he leaves his mark on North Carolina dining, just as those excellent chefs left their indelible mark on him.

Jason has long been a champion of the children in need.  We are delighted that he has a focus on the children of the Frankie Lemmon School.