Priest Ranch Wines

Priest Ranch Wines is located in Yountville, directly across from Hotel Villagio at the Estate, Yountville. This spacious “tasting center” blends sophistication with “ranch” ruggedness. Walk into the tasting room and be greeted by friendly hosts and a large thick oak table. This piece of wood is from their ranch in the hills of eastern Napa County. Wood from the ranch was used throughout the inside of the building including the floor.

Parking is curbside, on either side of Washington Street. Priest Ranch also maintains a small parking lot in the back of the building including several spaces for electric/hybrid vehicles to charge. Nevertheless, regardless of whether the fireplace is roaring the tasting room is warm and inviting which says as much for the very hospitable and down to earth staff as it does for the actual layout of the interior. Here is a random piece of trivia that you can use when you announce your entrance into the tasting room: the sizable walk-in wine refrigerator holds 1,054 bottles.

Several experiences are offered for visitors; in addition to their standard walk-in tastings including the Food & Wine Pairing experience, all other experiences are available by appointment only including for their private group tastings (minimum of 6 people required). Many tastings are at the large oak table or alternatively held in their relaxing plush seats in a side room. Their tasting menus are held together by an actual vine cutting – nice touch there.

A very unique offering is the Bacon & Wine Experience pairing five wines with five different cuts of bacon – this offering changes seasonally depending on current releases. Also, chocolate lovers take note – they offer a Chocolate and Wine Pairing. And Priest Ranch produces some fairly unique for Napa Valley wines including Grenache Blanc and a Brut Rosé of Syrah. A limited selection of wines can also be ordered by the glass.

Background
Priest Ranch was named after Joshua James Priest who came to California seeking his fortune during the gold rush in 1849. Twenty years later he settled in this part of the Napa Valley (called Soda Valley) by purchasing 638 acres. This land was originally part of the 8,000+ acre Rancho Catacula land grant, owned by Joseph Chiles (namesake of the Chiles Valley AVA). Joshua used parts of the property for agriculture and running livestock. The first grape vines on Priest Ranch were planted in 1972 and the first vines on the original Elder Valley Ranch were planted in the 1940s. None of these original plantings still exist.

The building that houses the tasting room (and formerly Protea Restaurant next door) along with the ranch is owned by Allan Chapman and his wife Kathleen. Allan works in telecommunications and is a real estate developer – while searching in the Napa Valley for a place to build homes he discovered the 660-acre Priest Ranch and purchased the property in 2004. About 1.5 years later, he discovered one of his neighbors was selling a sizable adjoining parcel, the 955-acre Elder Valley Ranch also known as the Lynch Valley Ranch. Allan and Kathleen purchased this property and combined the two ranches – today known as the Somerston Ranch. Its current size is 1,682 acres.

The ranch sold fruit for the past 35+ years to renowned vintners including David Ramey and to well-regarded Napa wineries Caymus and Viader.

Allan’s family traces their business roots back to 1854 in England operating clipper ships and then later merchant/cargo ships and in 1968 diversified their business interests into real estate and property development. By 1975 the company was no longer in the business of shipping. The company is the Somerston Group and Allan is their Executive Director. A subsidiary of Somerston Group is Walnut Creek based Cambay Group (established in 1990) – which has overseen numerous real estate development projects including the epic in scope River Islands at Lathrop project, a planned community south of Stockton, Windemere in San Ramon and several other small projects in the Sacramento area.

Co-founder, Director of Winemaking & Viticulture
Craig Becker, (died in 2024) who we originally met with for this review at both the tasting room and out at the ranch, was the primary winemaker for many years was also a founding partner; raised in Long Beach he eventually came to northern California to attend Santa Rosa Junior College before attending the University of California Davis. Before graduating from UC Davis, he began his career in Napa Valley by working for Robert Mondavi Winery in 1996. After graduating UC Davis in 1997 he began working at Spring Mountain Vineyards where he was promoted to winemaker at age 23.

In 1999 he began his own vineyard consulting business which grew to 10 clients by 2004. He also consulted for clients in California’s central coast; the commute was helped in part because Craig was a private pilot.

Craig’s focus was on hillside grown single vineyard produced wines striving to showcase the particular vineyard site or block as well as the varietal characteristics of the wine.

After Allan had launched both Priest Ranch and Somerston Wines – he met Craig through Craig’s consulting company. Craig played an instrumental role in both brands over the years including an integral role in the vineyard development at Somerston Ranch.

Select Wines
While the focus of the tasting room is on Priest Ranch wines wines from their other brand, Somerston can also be tasted at their Yountville tasting room.

Whites
Sauvignon Blanc
The 2024 Priest Ranch Sauvignon Blanc, Block 71 Napa Valley is medium straw in color; highly aromatic with plenty of olfactory verve and vibrancy, the bouquet smells like citrus blossom, freshly blooming jasmine, lime, a saline or minerally character, lemon zest, lemon grass, not fully ripe pineapple, Babcock peach, fresh herbs including thyme and a jolt of chamomile. In terms of aromatics, there is a lot going on here and it is well-layered. Bright, but balanced, the palate tastes like lemon drop candy, grapefruit pith, passion fruit, honeydew melon, green apple and a lingering herbal note including of lemongrass. The mouth feel is rounded and supple, while this texture is offset somewhat by the refreshing acidity. Lingers with plenty of youthful character with both fruit, texture and acidity paralleling each other with fruit finally winning this race on the finish. We just picked up some fresh crab at Santa Rosa Seafood; we look forward to trying this with a Crab Louis this evening. But most anything fresh from the sea would be a good match.

The 2018 Priest Ranch Sauvignon Blanc was entirely fermented in stainless steel drums – letting indigenous yeast control the entire primary fermentation. This wine saw no malolactic fermentation and was aged on the lees for a short period. It is the color of recently dried straw. Initially offers freshly cut grass, lime and mineralities – the bouquet is zesty and vibrant with aromatics that quickly envelop the glass. As the wine opens, the bouquet becomes ‘sweeter’ with tropical nuances including aromas of honeysuckle and citrus blossom. The palate is equally as lively – showing flavors of mandarin and Gravenstein apple. Offers a creaminess of texture across the palate – complemented nicely by bright but not bracing acidity. The finish is clean showing both fruit and then lingering with a hint of vanilla spice. A rich and very flavorful showing.

The 2008 Somerston Sauvignon Blanc is noticeably tropical on the bouquet, offering rich and expressive aromatics of honeysuckle and ripe pineapple, layered with hints of citrus blossom and a touch of guava. The nose is vibrant and inviting, showcasing the varietal’s naturally exuberant character while maintaining a sense of freshness. On the palate, this is a crisp, clean expression of Sauvignon Blanc, yet it carries a subtle roundness that adds depth and texture to the mouthfeel. That supple quality is likely due to partial oak aging, which lends a gentle creaminess and softens the wine’s natural acidity without overshadowing its bright fruit profile. The finish is clean and lively, driven by refreshing acidity and a pleasant zest that lingers with notes of citrus peel and tropical fruit. With an alcohol level of 14 percent, this is a slightly higher-octane Sauvignon Blanc, giving it a fuller body and a bit more weight than is typical for the varietal, while still retaining its essential brightness and energy.

Grenache Blanc
The 2017 Priest Ranch Grenache Blanc. Now this is a variety one simply does not find often in the world-famous Napa Valley (Kenefick Ranch also grows some). But Priest Ranch grows a block that is slightly less than 3 acres. Originally from northeastern Spain it also is grown in the Rhône region in France. Directly related to Grenache – it may have resulted from a mutation. This wine was also fermented entirely using indigenous yeasts; it was left on its lees for five months prior to bottling, being stirred twice weekly. The wine is the color of butter in the glass; it offers a greener raciness on the bouquet with aromas of pine branch, apple and citrus zest. With that said, it doesn’t smell ‘green’. It tastes clean across the palate with decent acidity and flavors of red and green apple. Lingers with notes of Asian pear and a very subtle hint of fennel sweetness.

Reds
Cabernet Sauvignon
The 2022 Priest Ranch Cabernet Sauvignon, Napa Valley is medium to deep ruby in color; the immediate aromatic hit is of fruit and ripeness including aromas of blackberry pie, boysenberry jam, strawberry jelly, baked plums and cherry cobbler. These fruits are spiced with an underlying sweetness including scents of cinnamon stick, cardamom, black licorice and nutmeg. Or we can just refer to the nose as, a liquid aromatic dessert. As forward fruited on the palate as on the bouquet, but with a darker savory edge, this wine tastes ripe with flavors of blackberry, Pakistani mulberry, Santa Rosa and Satsuma plums, boysenberry and strawberries. While the fruit is ripe, there is an accompanying thread of acidity that keeps the wine fresh and vibrant. This wine finishes a bit spicy with notes of pepper, steeped tea leaves, and dried herbs including sage and bay leaf. The spiciness outpaces the fruit, but persists in tandem with the gravelly textured tannins for some time. A BBQ steak covered in assorted dried herbs and pepper would be the perfect companion for this wine. Its listed ABV is 14.9%. This wine is priced quite reasonably.

The 2019 Priest Ranch Cabernet Sauvignon Napa Valley was aged in 40% new French oak and 60% once-used French oak barrels. During its first year of aging, the lees were stirred three times; the wine was then racked three times during the final year of aging. It is deep ruby in color; the bouquet offers a pleasing mix of both fruit and dessert spices. These generous aromatics include blackberry, boysenberry, mulberry and dark cherry. And there are layers of darker spices including tobacco, coffee & espresso, toasted oak, saddle leather and toasted bread. Rich and dark fruited this wine sports flavors of dark plum, cherry and blackberry. The grainy tannins are fairly well integrated in their youth and anchor a finish of medium length. This wine lingers with a woodsy spice, a note of crushed black pepper, a gamey character, dryness and a light warmth in the throat from the alcohol. We would see pairing this with a BBQ, a cut of ribeye steak, good friends and a warm summer evening.

Petite Sirah
The 2007 Somerston Petite Sirah is a dark, inky wine, a characteristic commonly associated with this variety. The nose is intriguing and somewhat brooding, offering aromas of plum and dark liqueur along with subtle hints of blackberry and dark cherry. With a bit of air, the bouquet reveals additional nuances including a touch of cocoa, light spice, and a faint earthy undertone that adds to its complexity. Surprisingly, the attack on the palate is soft and lighter than one might expect from Petite Sirah. However, as the wine opens across the mid-palate, a luscious richness begins to emerge, bringing greater depth and weight to the overall impression. The fruit profile leans toward darker tones, with flavors of ripe blackberry and black cherry taking center stage, complemented by a subtle hint of mocha that echoes the aromas found on the nose. The finish is very well textured, framed by meaty, well-integrated tannins that provide both grip and balance. These tannins linger pleasantly, giving the wine a satisfying sense of structure without overpowering the fruit. Overall, this is a luscious wine, but not overly rich, offering a pleasing balance between ripe fruit, texture, and structure.

Dessert
The 2010 Priest Ranch Dessert Wine (bottled in a stout 500ml bottle) is a blend of port varieties including Tinta Cao, Touriga Nacional, Tinta Roriz and Souzao. Fermented using indigenous yeasts. Fortified with brandy and then aged for 7 years in neutral French oak barrels before bottling. No fining, no filtering. Dark ruby in the glass with dense opacity. The aromatics are intense showcasing ripe fruit and sweetness including boysenberry and plum along with toasted caramel, toffee, cloves and brown chocolate. Shows a lovely tension across the palate – smooth and supple the texture, fruit, acid and sugar hang on the palate in one harmonious crescendo. A hint of toasted cedar and a mélange of other desert spices linger on the finish. Long lasting, it is clean from start to finish with well-integrated tannins. Dessert wine lovers will want to get a hold of this beauty.

Highflyer
Highflyer was Craig’s own wine brand; it is still active and the wines are made with grapes from vineyards throughout California. Highflyer was originally a label in another wine brand called Michael Austin, a partnership between Craig and his friend Patrick McNeil. The name is a result of Craig being a licensed pilot; he would often fly in his private plane to select California vineyards ranging from Santa Barbara to Lodi.

The 2008 Highflyer Pinot Noir was sourced from Doctor’s Vineyard in the Santa Lucia Highlands, a site known for producing expressive and fruit-forward expressions of this variety. In the glass, this wine comes across as almost decadent in its softness — like drinking candy or velvet (if one could drink velvet). The bouquet immediately offers an appealing aromatic lift, with notes of perfume and elegant fruit. Aromas of raspberry and candied red fruit rise, accompanied by subtle hints of cherry and a faint floral character that adds to the wine’s inviting nature. On the palate, the wine is soft, rounded, and very approachable, allowing the delicate fruit flavors to take center stage. This wine tastes like raspberry and cherry, supported by a lightly sweet-toned red fruit character that echoes the candied notes found on the nose. Despite its richness of fruit, the wine maintains a graceful balance and never feels heavy. The finish is clean and relatively quick, leaving behind a light impression of red fruit and a silky texture. Overall, this is a charming and easy-drinking Pinot Noir that emphasizes softness, aromatic appeal, and delicate fruit expression rather than structure or weight.

The Kitchen at Priest Ranch, Yountville
This space was previously occupied by Protea Restaurant which unfortunately closed in late 2020. The space remained unoccupied until summer of 2023. In mid fall 2023 The Kitchen at Priest Ranch opened at 6488 Washington Street; this restaurant is located directly next door to the Priest Ranch tasting room.

The focus is on casual food in a relaxing atmosphere with a very limited number of seats indoors in the room next to the small but open kitchen and main counter, and outdoor seats in the patio both in the front and to the rear of the restaurant. The restaurant can accommodate approximately 45 guests. And this is Yountville’s only rooftop space although the views are somewhat limited of the surrounding town due to the nearby trees. For those that opt to dine on the roof, when their orders are ready, notification may be texted to diners. And a note to drivers and others in a hurry – food may also be ordered to go.

Dishes change throughout the year depending on availability of seasonal ingredients. We visited soon after they opened and enjoyed their delicious King of Nicoise Salad. Breakfast is served until noon and includes a limited selection. Assorted sandwiches are also available. Food can also be enjoyed with a glass of Priest Ranch wines.

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A limited number of library wines (primarily large format bottles) are available for sale. For more information, to schedule a tasting or to join one of their membership clubs, visit: www.priestranchwines.com and view our extensive review of Somerston Ranch, also listed on this website.

Priest Ranch at The Hideout Kitchen
In early spring 2026 The Hideout Kitchen in Lafayette, CA unveiled The Storyteller Room, a space within the restaurant, including a bar, dedicated entirely to showcasing the wines of Priest Ranch. Food pairings from the kitchen are included with Priest Ranch wines as part of a diversity of experiences including winemaker dinners, seasonal pairing menus, chef collaborations, a summer concert series, and cultural and culinary events.

The Hideout serves a diversity of California casual and comfort food; they offer signature cocktails and a wine list featuring both California and international producers. The Hideout originally opened on March 15, 2015 and in early 2024 moved locations to 32 Lafayette Circle. This restaurant offers plenty of indoor seating and weather permitting, additional outdoor seating. During our visit we found the service quick and the staff attentive. And the food is excellent.