Priest Ranch
November brings an appetite for heartier dishes and full-bodied red wines. Slow-roasted meat or an autumn ragù gives us the perfect reason to open that Cabernet Sauvignon we have been saving for just such an occasion.
This time, we head to the eastern hills of Napa Valley. Priest Ranch has a story stretching back to the Gold Rush and a cellar known above all for expressive Cabernets. But it would be a shame to stop there. Its vineyards also make room for less familiar varieties that are well worth tasting.
From the Gold Rush to Wine
Priest Ranch was established in 1869 by James Joshua Priest, a prospector from the days of the California Gold Rush. He gradually developed the property into a working ranch and planted the first ten acres of vines in 1891. Those early vineyards grew Zinfandel and the white variety Chasselas.
Priest’s interests extended beyond farming. Natural springs on the property supplied naturally sparkling mineral water, which he bottled and sold throughout California. At a time when people readily put their faith in all manner of tonics and miracle elixirs, it was a promising business. Today, the wine names Snake Oil and Remedy offer a playful nod to this chapter of the ranch’s history.
The winery’s modern story began in 2004 with the acquisition of the historic ranch land for the Somerston Estate project. Neighbouring Elder Valley was added later, and in 2007 the first wines appeared under the Priest Ranch label: Cabernet Sauvignon and Petite Sirah. They were made by winemaker and co-founder Craig Becker, who set the course for the winery’s future development.
Vineyards in the Eastern Hills of Napa Valley
The grapes for Priest Ranch come from Somerston Estate in the Vaca Mountains, east of St. Helena. The property covers approximately 680 hectares, with vines occupying only a small portion. Vineyards alternate with wooded slopes and open countryside across two valleys and three ridgelines.
The vineyard sites lie at elevations of approximately 260 to 490 metres, and growing conditions vary considerably. Soil, slope and the amount of sunlight each site receives all play a part. The western side of the property is more exposed to cooler coastal air, while the eastern side tends to be warmer. Even within a single estate, the grapes do not all ripen in the same way.
The vineyards are divided into smaller blocks, allowing farming practices to be tailored to each site and variety. Alongside Cabernet Sauvignon, the estate grows Merlot, Cabernet Franc, Petit Verdot, Malbec, Petite Sirah and Syrah. White varieties grown here include Sauvignon Blanc and Grenache Blanc.
This diversity is particularly valuable when blending. Fruit from one block may bring more pronounced fruit character, while another contributes firmer tannins or freshness. The winemakers have plenty to work with and can combine the individual components according to how each has performed in a particular vintage.
From Vineyard to Cellar
Today, Craig Becker’s work is carried on by Cody Hurd, who spent many years working alongside him. Starting in the cellar, he gradually came to know the estate’s vineyards and the wines from its individual sites. He works closely with Jake Knobloch, who leads the vineyard team.
Their winemaking follows a simple principle: carefully grown grapes deserve equally careful handling. Methods are chosen to suit the variety and the character of the wine. Reds mature in French oak barrels, while the whites also make use of stainless steel and ageing on fine lees. This gives the wines a fuller, smoother texture without oak overshadowing their aromas.
The Cabernet Sauvignon 2022, for example, spent 22 months in French oak barrels, 40% of them new. It was then bottled unfined and unfiltered. Red cherry, liquorice and spice are complemented by herbs and coffee. With silky tannins, pleasing acidity and a long finish, it is a Cabernet worth taking your time over.
Cabernet with Plenty to Offer
Cabernet Sauvignon is one of Priest Ranch’s principal varieties and is made in several different styles. One of them is Snake Oil, for which the winemakers select fruit from chosen Cabernet blocks.
Snake Oil 2019 is a full-bodied wine with notes of blackberry, blackcurrant and dark plum. Cedar, tobacco and dark chocolate gradually emerge. Pronounced, ripe tannins give it a firm structure and a long finish. It is best enjoyed in a large wine glass, with time to open up, perhaps alongside roast beef.
Alongside the varietal Cabernets, the red blend Remedy 2021 also deserves attention. Dark fruit, blueberries and cherries are accompanied by notes of Earl Grey tea, vanilla and sandalwood. Dark chocolate and spice round out the finish. Lively acidity and ripe tannins keep the wine balanced despite its richness.
A White Surprise: Grenache Blanc
We tend to associate Napa Valley primarily with Cabernet Sauvignon, and its white wines most often with Chardonnay and Sauvignon Blanc. Priest Ranch, however, also offers the chance to discover the estate’s Grenache Blanc.
The grapes for the 2024 vintage come from a single vineyard block. The wine fermented with native yeasts in stainless steel and spent seven months on its fine lees, which were stirred regularly, before bottling.
The result is a fresh white wine with a pleasantly rounded palate. Aromas of citrus, pear and honeysuckle lead to white peach and a delicate mineral note on the palate. It pairs well with food, particularly creamy cheeses or mildly spicy dishes. It will also appeal to anyone who enjoys occasionally trying something beyond their usual grape variety.
Caring for Soil and Water
Much of Somerston Estate remains natural countryside, which also benefits the vineyards themselves. It provides a habitat for beneficial insects and other wildlife. Owls help control rodents, encouraged by nesting boxes placed around the property.
Vegetation is maintained between the vine rows. It protects the soil from erosion, helps retain moisture and reduces the need for frequent machinery use. Irrigation decisions are based on soil sensor readings and weather forecasts. A drip system then delivers water directly to the vines in quantities suited to the current conditions.
Behind these measures is the vineyard team’s daily work: monitoring the soil, weather and condition of individual vines. These observations guide decisions about what each part of the vineyard needs.
From the Hills to the Dinner Table
You do not have to travel all the way to the vineyards to taste Priest Ranch wines. The winery has had a tasting room in Yountville since 2010, joined in 2023 by The Kitchen at Priest Ranch. Food plays an important role here, offering another way to get to know the wines.
One of the house specialities is a tasting featuring four different preparations of pork belly. Each is paired with a different wine, allowing guests to discover how much seasoning or the cooking method can influence a pairing, even when the main ingredient stays the same.
Of course, you can enjoy a similar evening at home. Open a Cabernet with a roast, serve Grenache Blanc with cheese and invite a few friends over. Priest Ranch wines will give you plenty to talk about, but they can just as happily accompany an evening you simply wanted to spend together.
Sources:
November 1, 2026
