winemaking

Wine Is Money: How the Rich Are Changing Napa Valley’s Drink

Stu Smith and his brother, Charlie, put down a $500 option on about 200 acres of land on the slopes of Spring Mountain in 1971, eventually purchasing the property for $70,000. The views of the adjacent Napa Valley were stunning, and Smith, who had developed a passion for wine while completing his undergraduate degree in economics at Berkeley, was determined to get into the nascent California premium wine business.

Back to the Land: Richard Sanford and the Tao of Pinot Noir

Richard Sanford graduated from Berkeley in 1965, served a combat tour in Vietnam, and by 1971 found himself working from a mossy old barn near Lompoc with no plumbing or electricity.

A geographer by training, the Navy veteran was engaged in an improbable quest—transforming the barn and adjoining bean fields into a classic, Burgundian-style vineyard.

From the Spring 2018 Edibles and Potables issue of California.
Subscribe to winemaking