Priest Ranch Wines Showcase Napa Valley Terroir, Vineyard Block by Block

Priest Ranch Wines Showcase Napa Valley Terroir, Vineyard Block by Block
December 27, 2025

With its roots in Gold Rush history, Priest Ranch of Napa Valley produces premium wine with a side of experiences, something inspired by the legendary Robert Mondavi and his philosophy of “the good life”, where wine, food and the arts converge. Although the property is historic, with a rich heritage, it’s the modern spin on the wine tasting experience that is attracting attention, through their Yountville tasting room and adjacent restaurant, The Kitchen at Priest Ranch, where food, wine, arts and music allow for relaxed exploration. Priest Ranch mines the complex soils of Napa Valley to produce exceptional estate wines, while inventing fun ways to taste their wines, what CEO Judd Wallenbrock labels “food and wine with a fun twist.”

Somerston Estate in Napa Valley, Courtesy of Priest Ranch Wines

But first, the inspiration for today’s Priest Ranch business venture is found in the past, before Napa Valley was recognized as one of the most preeminent wine regions in the world. In 1869, James Joshua Priest, a Gold Rush prospector, purchased the property and planted primarily Zinfandel and Chasselas vineyards in what was known then as Soda Valley, along with other crops, and established Priest Ranch. The Priest family farmed the land for over a century, through many generations, until 2004, when they sold the ranch to businessman Allan Chapman. Two years later, in 2006, Chapman purchased the adjacent Lynch Vineyard, and the combined properties were christened Somerston Estate, a sprawling 1,682 acres with 220 of those planted to vineyards. During this time, winemaker Craig Becker entered the picture, first purchasing grapes from Chapman, then becoming a partner in this venture, eventually co-founding the Somerston Wine Company with Chapman, of which Becker is the general manager and director of winemaking. Becker is well-suited to this post, his experience in the area runs deep, his minimalist approach to winemaking seeks to express the individual vineyard block’s character. Resurrecting the Priest Ranch brand, the focus is on Bordeaux blends, which do so very well in Napa Valley. Today, a new team is taking center stage, Winemaker Cody Hurd and Director of Viticulture Jake Knobloch are following Becker’s lead, blending grapes from multiple blocks to create, what they call, rich wines of “uncommon quality and character.”

Somerston Estate in Napa Valley, Courtesy of Priest Ranch Wines

Winemaker Cody Hurd, Courtesy of Priest Ranch Wines

What sets Priest Ranch wines apart is their emphasis on the distinct personalities of their vineyard blocks, carefully nurtured estate-grown fruit that paints a portrait of their high-elevation hillside vineyards. The diverse microclimates across 15 distinct sites, with over 180 different varietal blocks, give rise to the art of blending, which Hurd tinkers with. According to Hurd, Napa Valley has 102 types of soil, which becomes like a spice rack in the blending process. Blending vineyard blocks makes for more complex, terroir-driven wines, whether it be their bold Cabernet Sauvignon-based reds, or vibrant whites such as Grenache Blanc.

(L-R) Priest Ranch Winemaker Cody Hurd and CEO Judd Wallenbrock

A few months ago, two of the driving forces behind Priest Ranch came to Los Angeles, for a winemaker luncheon at AOC Hollywood with the LA Wine Writers. CEO Judd Wallenbrock and Winemaker Cody Hurd tasted us through seven wines over three courses, plus a surprise finish!

We were greeted with the Priest Ranch Rosé 2024, of Syrah, so very delicious! Aromas of rose petals and grapefruit float on a silky palate, crisp with notes of rhubarb, cherry and watermelon. There is a lot going on here, barrel fermented and aged for 7 months in neutral French oak kept the bright fruit notes but added a creamy texture from lees stirring, making for an elegant wine with fresh Syrah fruit character.

First course, an Heirloom Tomato, Beluga Lentils, Piquillos, Purslane, Labneh and Mint appetizer was served along with two wines, so very summer! The Priest Ranch Block 71 Sauvignon Blanc 2024 is a zippy wine, mineral and crisp with aromas of white peach, honeydew, pineapple and lime zest, accented by brioche notes and flavors of tropical fruit. The Priest Ranch Grenache Blanc, so very vibrant, with bright citrus, pear and honeysuckle aromas, and flavors of green apple and white peach, plus a touch of minerality on the refreshing finish. This wine was fermented in stainless steel, with lees stirring for 7 months, for both the Sauvignon Blanc and Grenache Blanc as well.

Second course, a Hanger Steak, Marinated Eggplant, Peppers and Pine Nuts dish paired beautifully with their two Cabernet Sauvignon-based red wines. The Priest Ranch Estate Cabernet Sauvignon 2022 is what Cody feels is the “truest representation of the property”, a blend of 24 blocks that are separated by 2-1/2 miles, the workhorse wine that “makes it fun for blending.” In the vein of a classic Napa Cabernet, the aromas exhibit red cherry, chocolate-covered blueberries, black licorice, fresh herbs, espresso and baking spice, smooth and silky with a depth of flavor and long finish. The Priest Ranch “Snake Oil” Cabernet Sauvignon 2019 was a holy smokes moment! This 100% Cabernet, made from three of the best estate blocks, is rich and dense, a muscular and opulent wine that lingers in your senses, with complex aromas and flavors of dark fruit, cocoa, coffee, tobacco, cedar, eucalyptus, clove, earthy and mineral notes, the list goes on and on. Impressive in its structure, it revels in a juicy core, and unfurls its velvety essence on a very long, persistent finish. This is truly an amazing wine, the name referring to a historical moment when James Joshua Priest bottled a “curative” of soda water, that he called Snake Oil, but today’s luscious red wine is the “tonic” for wine lovers.

For dessert, a Bittersweet Chocolate Torta with Caramel, Vanilla Whip and Espresso accompanied the Priest Ranch “Remedy” Proprietary Blend 2021, a true Bordeaux blend of 32% Cabernet Sauvignon, 24% Cabernet Franc, 20% Malbec and 24% Merlot. Rich and silky, blueberry, tea and cherry cola aromas usher in the flavors of juicy red cherry and dark chocolate.

And then for the surprise! Priest Ranch is known for their different approaches to wine tasting, so Wallenbrock and Hurd treated us to their “Taste the Terroir, Eat Dirt”, four specialty chocolates, shaped like a dirt clump, created as a chocolate and wine pairing. Served alongside the Priest Ranch James Joshua 2021, a bold red blend with a limited edition bottling, an intense yet high-toned wine, its dark fruit, cranberry, dark chocolate and wild herbs essence swirled around a rich and silky core, it is considered the “best of the best of the estate.” This is the first wine that Hurd starts blending every vintage, the recipe is always a secret, but for the winemaker, it is meant to be the best of Priest Ranch wines for that year.

To experience Priest Ranch wines, it’s always a glorious idea to do it at ground zero, in Napa Valley. Their Yountville tasting room offers a few different tasting experiences, from Taste the Estate, Taste the Terroir, and the Bacon and Wine Experience, or The Kitchen Sync, a dinner and music showcase featuring their estate wines, food by The Kitchen at Priest Ranch and live music. In addition, custom experiences can be arranged at the Estate Winery, but if you can’t get to Napa, "Priest Ranch on the Road" conducts exclusive tastings, winemaker dinners and special events nationwide throughout the year.

Painting their wines palate with their diverse vineyard blocks, Priest Ranch seeks to make their Napa Valley wines a true work of art that is open to interpretation each vintage year, but always offers a deep connection to the land, creating memorable moments for consumers while bringing fun back to the wine tasting experience.

Priest Ranch Wines, https://priestranchwines.com/