This is a small vineyard making only 3500-4000 cases a year. A varitey for wines to choose from. Alicante Bouschet, Barbera, Barbera Rosato, Black Muscat, Cabernet Sauvignon, Petite Sirah, Port, Primitivo, Sangiovese, Shiraz / Syrah, Tempranillo, Verdelho, Vinho Tinto, Viognier, Zinfandel
Photo courtesy of photographer Randy Caparoso
The staff was great and wines are amazing. Vicky was very warm and welcoming. We went on a Friday evening it was busy but still attentive to our needs.One of the bigger wineries, open to the public, that gets a lot of foot traffic. But heck, the wines are great! so no complaining. Some really unique blends mixed in with the more traditional. Their at the vineyard only Gewurztraminer was heaven and the Ridiculous Red plus some good Cabs and solid Sauvignon Blanc.
When Davis Bynum created Barefoot Bynum Burgundy—the first ever Barefoot wine—in his garage in Albany, California.
We changed our name to Barefoot Cellars, created the famous footprint label and quickly captured the hearts of our fans.
We struck gold. Jennifer Wall, winemaker extraordinaire, joined our team and sprinkled her magic dust on our line of fun, delicious wines.
Truckee River Winery was established 23 years ago with the vision of sourcing quality grapes, bringing the fruit to Truckee to take advantage of the high elevation and cold temperatures to naturally cool the fermentation and slow down the barrel aging process. Thus becoming the highest and coldest winery. Truckee River Winery's focus from the beginning has been to produce handcrafted wines with great structure and finesse. Their award-winning Pinot Noir is the winemaker's, Russ Jones, pride and joy.
Image courtesy of Randy Caparoso
Friendly and knowledgeable staff. Lovely patio. Terrific events. They have a fantastic patio for sipping wines and catching up with family or friends. It's a very nice photo op, and their two cutie dogs wander around looking for new friends.
It's almost not fair for me to give this place a review-- as there has recently been a change in ownership. The new owner is renovating and updating a majority of the property. The drive up to Michel-Schlumberger is absolutely gorgeous; at least it is in April because it is not directly off the freeway; instead it is through several windy roads, and then through more curvy windy roads. It feels like you've reached some kind of sanctuary or private retreat in the countryside by the time you've arrived.
Handley Cellars is a small, 14,000 cases per year, family-owned winery in California's Mendocino County, bonded in 1982. Handley Cellars is located at the northwest end of the Anderson Valley on 59 acres of the original Holmes Ranch. Still standing on the property are the now-refurbished ranch house, barn, and the original water tower. Handley Cellars offers a wide variety of wines that complement today's diverse cuisine with its worldwide influences. Winemaker Milla Handley seeks to make balanced wines that possess distinctive varietal characteristics, wines that reflect the soil and climate in which they were grown.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career.
The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels.
By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
2015
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
2020
Cameron Reynolds graduated from Cal Poly San Luis Obispo with a degree in Wine and Viticulture and began his career as the National Sales Manager for the Reynolds Family Winery.
2022
Rebecca Reynolds graduated from UC Davis in the fall, while Sarah Reynolds embarked on her college journey.
Making wine had always been a passion and a hobby for Steve and Suzie Reynolds, but they never anticipated that it would evolve into a lifelong career. The Reynolds family's story is one of dedication and perseverance. Their winery was not a mere stroke of luck; it was the result of meticulous effort. In 1995, Steve Reynolds sold his dental practice in Stockton, CA, and he and Suzie began searching for properties in Napa. By 1996, they had acquired a rundown chicken farm, which included a boarded-up house and a few goats.
In 1998, Steve opened a dental practice in Napa, initially planning to make wine as a side project. He planted the entire property with Cabernet Sauvignon, with the goal of producing a few cases of wine and selling some fruit. The following year, with the birth of their first child, Cameron, Steve decided to sell his Napa dental practice to fully commit to winemaking. They sourced their initial fruit from the nearby Stags Leap District and began construction on the winery.
In 1999, the Reynolds Family Winery released its first vintage and continued development on the crush pad and tasting room, setting the stage for their official grand opening in 2000. By then, the Reynolds family had grown to four with the addition of their second child, Rebecca. Steve expanded his winemaking efforts and began promoting the brand in other states.
In 2001, the release of their first blended wine, “Persistence,” helped the winery gain recognition in Napa Valley as a boutique producer. The family grew to five in 2003 with the birth of their third child, Sarah, and their children began contributing to the winery, including crafting mustard flower labels. By 2011, the Stag’s Leap Cabernet Sauvignon had been named the #10 wine of the world by Wine Enthusiast, marking a significant moment of international acclaim for the brand.
The Reynolds brand had significantly expanded by 2015, producing nearly 8,000 cases of wine annually and distributing across twenty states nationwide. Steve Reynolds diversified the production to include multiple Cabernet Sauvignons, red blends, and white wines. Additionally, he took on several custom crush clients and acquired a 20-acre vineyard in Coombsville, known as the "Persistence Vineyard."
This is a great vineyard and they make fantastic wines! The view from the deck is beautiful. The tasting room itself is nice. The drive up to the tasting room is beautiful and they have a lovely estate with rows of roses and trees, next to the vineyards. The service is fantastic and they are generous with the pours! I highly recommend going for a visit and enjoying the nice weather and scenery. They make a number of really nice wines and bottle under a number of labels. You may be surprised just how many different labels they have. They have some nice little snacks in the fridge there, but they are just enough to stave off hunger, so don't plan on getting stuffed with their snacks before tasting. I recommend getting a bottle and sitting on the deck with your own salami and cheese assortment.
Terre Rouge and Easton Wines
Founded in the late 1980s by Bill Easton and Jane O’Riordan, Terre Rouge and Easton Wines has established itself as a notable presence in the wine industry. Winemaker Bill Easton, one of the original Rhône Rangers, pioneered the cultivation of Rhône varietals in the Sierra Foothills under the TERRE ROUGE label. The EASTON portfolio features Amador County favorites, including old vine Zinfandel and Barbera.
The wines produced by Terre Rouge and Easton are characterized by their balance and elegance, with complexity that evolves as they age in the bottle. This process, known in French as élevage, refers to the "raising" of wine in the bottle. There is a distinct art to this style of winemaking, offering great pleasure in wines that are ready to enjoy while still holding significant potential for future aging.
Photo courtesy of photographer Randy Caparoso
