High on a hill, Rutherford Hill Winery commands a spectacular view of the Rutherford bench in Napa Valley. Drawing from a select handful of Napa's finest vineyards, Rutherford Hill continues its tradition of crafting legendary wines. In 1972, as the world was just beginning to recognize the potential of Napa Valley, Rutherford Hill's founders identified a unique opportunity. They saw that the valley's climate and soil, akin to those of Pomerol, were ideally suited to Merlot and became pioneers of what would become one of Napa's premier varietals.
In 1996, the Terlato family acquired the winery, bringing with them a legendary commitment to quality over quantity. Their pursuit of excellence started with a thorough review of the property, leading to significant enhancements that enriched the portfolio with wines of remarkable complexity and character.
Bill and John Terlato continue their father Anthony Terlato’s legacy by working closely with Rutherford Hill’s winemaker to tackle the challenges of consistently improving the wine, year after year. The exacting standards applied by the Terlato family to all their ventures were evident at Rutherford Hill from the moment of acquisition.
Building on Tradition To prioritize quality, Rutherford Hill created an environment where reserve wines could receive the time, care, and attention they deserved within the winery’s portfolio.
A new, state-of-the-art facility dedicated to the production of reserve wines—a "winery within a winery"—began construction in the spring of 2000 and was operational by that year’s harvest. This $7 million, 5,100-square-foot addition features 24 fermentation tanks ranging from 1,500 to 6,000 gallons. It is fully self-contained, equipped with its own press, refrigeration capabilities (with tanks jacketed for both warming and cooling glycol), and a dedicated harvest crew.
Creating the Ideal Wine-Storage Environment Rutherford Hill pioneered the use of caves and a pallet-stacking system within those caves in Napa Valley. Year-round, 8,000 wine-filled French and American oak barrels age in an optimal storage environment of 59ºF and 90 percent humidity. This setup significantly reduces wine evaporation, leading to wines with lower alcohol concentrations. The improvements made to the caves since 1999 exemplify the Terlato family's broad vision and steadfast commitment to quality.
