GALLERY

Look no further!  Your new go-to taco recipe is right here.  Enjoy these with a glass of Sauvignon Blanc or Double Barrel if you prefer red wine.

Did you know that the Grenache Blanc and Rosé cans are each equivalents to a half bottle of wine?  They are the quintessential beverage for your next outing or family gathering, so stock your fridge and be prepared.  Don't be left empty-handed!  

Side note: The Priest Ranch 2019 Rosé can won a Gold Medal in the International Canned Wine Competition

Looking for some new summer recipes to pair with your favorite Priest Ranch wines?  Look no further!  Estate Executive Chef Dan Solomon has given us three of his go-t0 recipes with us, and we're thrilled to share them with you.

Grilled Corn with Lime Salt paired with Sauvignon Blanc

Maple Coffee Glazed Pork Chop paired with Double Barrel

KPR Smashburger paired with Snake Oil

Add these recipes to your library of summer grilling options, and be sure to tag us on social for a chance to be featured.

You have to admit: nothing compares to Napa Valley in the springtime:  the fresh smell of rain in the fields, the vistas of rolling green hills, longer daylight hours, and the first signs of budding in the vineyards. This is a season for discovery and the enjoyment of the outdoors!

Read more here.

It's been quite some time since we've had our cult favorite, the Priest Ranch Zinfandel, available for our fans!  But the new vines have begun producing quality fruit and we are thrilled to announce its back.  This wine is filled with red jammy fruit and has a smooth finish that won't disappoint. 

Let us know your favorite pairing so we can share it with our followers @priestranchwine.

Let us share good times and good wines with you at one of our many events.  Please take a moment to explore events from the past in our blog post or book a ticket for one in the future. 

We hope to see you soon!

If you've ever been to an event at the winery, chances are Winemaker Craig Becker made his mouthwatering Garlic Crusted Prime Beef Tenderloin. This recipe is simple, but it is the time and heart that goes into it that makes it amazing. Cooked over Jim Nichellini's open wood-burning grill in the middle of the vineyards is always a bonus, but we hope you enjoy grilling this at home just as much. We recommend serving this alongside some grilled vegetables, fully loaded mashed potatoes, a seasonal salad, dinner rolls, and a bottle of Priest Ranch Cabernet Sauvignon.

What do we pair wine with at Priest Ranch?  Bacon! Bacon! Bacon!  Create your own experience at home with some (or all) of these pairings.

It's that time of year again and we are running to our cupboards looking for everything we need to dye eggs.  But let us help you take the stress out of it and share with you four ways to dye eggs using produce you probably already have in your kitchen.  Check out the recipe here and tag #priestranch so we can see all your masterpieces on social media.

What is Double Barrel? Double Barrel is a wine that was created by our winemaking team in 2013. The 50/50 blend has changed with each vintage, but the style has always remained the same. This approachable and food-friendly wine has become a favorite among both members and locals, so think of this wine the next time you're looking for something unique to bring to the next gathering of cohorts. Two barrels, one wine! 

Find out more about our current vintage here.

"I think everyone will agree that beef and chimichurri is truly unique and a very delicious combo. If you have never had it, all I can say is you need to get out more! I enjoy taking the time to finely chop all the ingredients by hand and feel that a food processor ruins the integrity of the greens." - Chef Erik Hangman

Make this delicious Fine Chopped Chimichurri with Priest Ranch Olive Oil and serve it with the Slow Smoked & Grilled Bone-In Ribeye at your next large gathering. This simple recipe is the perfect addition to most grilled meats and vegetables.  Add a bottle of your favorite Priest Ranch wine and your meal is complete.

"I love to slow smoke my meats over an open fire, letting the protein just kiss the smoke. It obtains the beautiful flavors of the wood it is being cooked with.  Pure magic." - Chef Erik Hangman. This slow smoked and grilled bone-in ribeye recipe from Chef Erik Hangman is the perfect pairing for a large selection of Priest Rach red wines. Both the Priest Ranch Cabernet Sauvignon and the Priest Ranch Coach Gun are guaranteed to enhance your next grilled steak!

Enjoy Chef Erik's recipe served with chimichurri and flatbread.

As a producer of Napa Valley Grenache Blanc since we began making wine in 2008, there is one question we get asked repeatedly - What is Grenache Blanc?  Because this varietal is used more often for blending than not, most of us have probably consumed it without even knowing. 

This white wine varietal is thought to have originated as a mutation of the red Grenache. It is a Rhône varietal that tends to be high in acid with hints of citrus and minerality.  Find out more about ours here.

The original Priest Ranch estate was established in 1869 by James Joshua Priest, a Gold Rush prospector.  A few years after settling the estate, the Priest family worked with Calistoga Water to bottle Priest Natural Soda Water.  This bottle and many more can still be found at the estate when hiking the 1,650-acre property. 

Visit us in Yountville to learn more about the history of Priest Ranch.

How did #CabernetDay start?  At Priest Ranch, we aren't quite sure.  But what we can tell you is that it began on August 30th, 2014 and it's not limited to only Cabernet Sauvignon.  Whether you are a fan of Cabernet Sauvignon, Cabernet Franc, Cabernet Pfeffer or Cabernet blends, it is a great excuse to gather all your wine-loving friends and share your favorite one.

All of our wines come from our estate, Somerston, located high in the eastern hills of Napa Valley.  With elevations ranging from 800 feet to 1,650 feet, our vineyards are located in a prime growing region for Bordeaux varietals.  Explore our selection of Cabernet Sauvignon here.

This flatbread, along with chimichurri and grilled seasonal vegetables are a great side dish when making the Slow Smoked & Grilled Bone-In Ribeye. Serve them with your favorite Priest Ranch wine for the perfect wine country dinner.

"I enjoy making these flatbreads because it reminds me of making tortillas with my mom and grandma when I was a young boy. You can cook them right in the fire or on the grill. I like to slightly burn mine because it reminds me of home and my grandma Lily’s house in St. Helena California." - Chef Erik Hangman

Chef Erik prepared this during our Master Craftsman series while teaching guests how to grill the perfect steak.  Try using the flatbread as an accompaniment on your next cheese board or pile on your favorite toppings for a homemade pizza.

Each year we harvest the olives at our estate to bring you the Priest Ranch Olive Oil. This Napa Valley olive oil is the perfect addition to your kitchen staples. It's excellent in Chef Erik's Finely Chopped Chimichurri recipe or on its own with a baguette.

Our Olive Oil is available in a gift set year-round online, or you can call our tasting room at (707) 944-8200 or email us to acquire.

With Coach Gun, our flagship red wine, we showcase the beauty of blending. When the individual wines are brought together as a blend they create a consistently balanced wine, no matter the vintage.  This Bordeaux blend is made with the collector in mind.  

Guarantee your allocation of Coach Gun by becoming a member of The Guild.

The Priest Ranch Dessert Wine is the perfect ending to any meal. This wine is fortified with brandy when it reaches 15 degrees Brix to completely stop fermentation and then barrel aged in neutral French oak barrels for four years. This wine tastes like a vintage Port! The aromas are elevated and full of bright red fruit with rich dark color. The palate is full of sweet cherries, plums and balanced with sweetness and acidity.

Find our current vintage here.

Next time you open a bottle of Peacemaker, try cooking up a batch of Tieghan Gerard's "Better For You Instant Pot Spicy White Bean Beef Stew" from Half-Baked Harvest!  It's quick, delicious, and perfect for a cold winter night.

Veraison marks the onset of ripening, and the fruit naturally begins to sweeten.  The change in color that occurs is visible throughout our 215 acres of vineyards.  The cooler nights at our elevations cause the fruit to ripen slower than fruit grown on the valley floor.  

You can't go wrong with Regina Schrambling's Lasagna from New York Times Cooking.  With nearly 7K five-star reviews, we hope you'll enjoy this recipe as much as we do.