Oakville Ranch is the original mountain vineyard of the sub-appellation that produces the New World's most celebrated Cabernets. Covering just two square miles at the heart of Napa Valley, the Oakville district may be small, but its wines play a very big role in the connoisseur's collection. At 1,400 feet above the valley floor, the Oakville Ranch vineyards produce fruit that speaks from the appellation's signature red volcanic soil with a mountain accent.

In the two decades since Bob and Mary Miner purchased the 350-acre ranch, plantings have slowly increased from an initial 55 acres to today's 75 acres of predominantly Bordeaux varietals.
It's definitely a trek up the mountain, but well worth it. Kristin led our tasting in the greenhouse--the grounds are amazing and the wines are especially good (Cab Franc). They are only open by appt. M - F, but it you will be on the Silverado Trail on a weekday call and make an appt.

The concept for L'Angevin Wines is to seek out mature vineyards in cool climates and combine them with diligent vineyard care and classical winemaking techniques. L'Angevin began as a joint venture between Alan Peirson and Robbie Meyer who met at Peter Michael Winery where Robbie was the enologist and assistant winemaker, and Alan was the estate/project manager. Joining the venture in 2002, making L'Angevin an entirely family business are Lesley Warner-Peirson and Shannon Meyer.

With the 2007 vintage, the winery has a companion label, Peirson Meyer.

Midnight Cellars, home to the Hartenberger family and their small production of award-winning Paso Robles wines. Twenty eight acres of hilly, rocky, limestone-rich and south facing slopes are dedicated to growing quality, low-yield, sustainably farmed Bordeaux grapes. In addition to the Cabernet Sauvignon, Merlot, and Petit Verdot varietals, are Zinfandel and Chardonnay. Known for their gigantic Merlot, Midnight Cellars also makes some of the best “Paso Roblan blends.”

The wines speak for themselves... The grounds, ambiance and staff are first class! Jordan only makes chardonnay, very French....not oaky or buttery like most California chardonnay and Cabernet Sauvignon. Both are quite good. They have also started pressing their own olive oil.