Because of the business we're in, we're often asked what wineries to visit in Napa. We have some favorites there of course; but often our answer is skip Napa, go to Sonoma instead and make... Read More

Because of the business we're in, we're often asked what wineries to visit in Napa. We have some favorites there of course; but often our answer is skip Napa, go to Sonoma instead and make sure you stop by Preston Farm and Winery.

For over 40 years Susan and Lou Preston have been the caretakers of one of the jewels of the Dry Creek Valley. Originally the property just produced grapes for other wineries, but over the last 4 decades the Prestons have converted their vineyards in to a full fledged organic and biodynamic farm. Olives for olive oil, 25 varieties of heirloom apples, walnuts peaches, plum, goats and chickens are just some of the things that they grow amongst their vines. Many of these things can be had at the the country store next to the rustic tasting room. You can grab a bottle and some snacks and have yourself a picnic amongst the tables scattered about.

When Lou started making wine he decided to unlearn all the things he was taught at UC Davis. Instead he listened and learned from his neighbors about the traditional winemaking that had existed in the valley for over a century. Whether it's his peppery Petit Sirah, inky Barbera, baking spice laden Zinfandel or his strikingly brisk Sauvignon blanc, the wines all share the touch of a master winemaker: balanced fruit and acid, moderate alcohol levels, intoxicating aromatics and the dustiness that comes from some of the most immaculately maintained soil and vines.

The wines are produced in the hands-off style that is becoming increasingly popular throughout the state. Lou employs only native yeast and uses minimal sulfur. Even with all these uncontrollable variables, year after year the wines become more complex and delicious -- a testament to the Preston's commitment to their land and the bounty it produces.