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We’re very excited to complete the installation of the winery solar panels!

Reid Seeds

Reid Erik Stenberg

Kyla, Reid and Kevin



The Napa Valley Film Festival is coming!


Saturday we had the pleasure of hosting Kerry Hardy, Marketing Associate for the Napa Valley Film Festival. We enjoyed sharing our wines with her while discussing how we might be able to help with the festival.

The 2nd annual Napa Valley Film Festival (NVFF) returns November 7-11, 2012 in Napa Valley’s picturesque communities of Napa, Yountville, St. Helena and Calistoga:

– 100 new Independent films, studio sneak previews and special screenings
– 250+ filmmakers and industry guests
– 125+ Boutique wineries pouring all weekend
– 12 Screening venues throughout Napa Valley – including 3 in Yountville!
– Panel discussions with actors, directors, writers and producers
– Opening Night Gala at Robert Mondavi Winery
– Tribute and awards programs
– Bosch Culinary Stage
– Buick Tweet House social media VIP hospitality lounge
– VIP Receptions, dinners and more!

Learn more about this amazing event here.

Kerry and Kevin

Kirk and Kerry


Budding Over

Have you ever thought you’d like a “do over”?  In viticulture, it’s possible. The process is called “budding over.”

In the spring, when the vine is just waking up, the winemaker has a chance to change the type of grape that is growing.

At Reid Family Vineyards, we’ve  gradually been converting some of our merlot vines into vines that are producing other varietals.

This spring, we’re in the process of budding over 4 rows of merlot to cabernet sauvignon.  This post shares a few photos illustrating  how it’s done.

We chop off the merlot trunk in the winter

strip the bark from the top quarter of the trunk in the spring

cut two notches in the trunk










carefully insert buds from the new varietal into the notches

The buds are placed in the notches.

and tape them in place.

Later in the spring, a shoots emerge from the new buds and the transformation is complete.  It takes a couple of years for the vine to return to producing a full yield.


The Wine Clubs

We are excited to announce the start of our new wine clubs.  There are a couple of options to choose from — one a selection of our reds and the other includes our white wine.  Either option delivers 6 bottles to your home or business twice a year, in March and in October.  Please visit our online Wine Shop to learn more and sign up.

Pruning Season



It’s pruning time in the vineyard.  Last year’s canes are being removed and the spurs on each vine are being left with two buds.  With the spring-like winter we’ve been having this year, bud break is predicted to come early –perhaps as early as March 1.  Does that mean we’ll be harvesting merlot in August?  Here’s hoping for a mild frost season…!

2010 Crush

It’s been a long, relatively cool growing season, but we’re into it now! Crush started with merlot, cab franc, and viognier last week. Chardonnay and syrah are still hanging. Generally, a small crop but all the chemistries and the flavors were perfect.

Enjoy the pictures of Crush 2010!

Pillsbury Executive Team ‘Bottle Your Own Barrel’ Event

We just finished up a very fun BYOB event with the executive team of Pillsbury. They were out from Minnesota on a wine country retreat and spent some of their time in our cellar bottling their own barrel. As usual, a good time was had by all!

Fall 2009

Hi Everyone!

Fall is slipping away, the crush is over, and the wine has been barreled down for the season. Now for a little blog update.

The growing season was one of the best we’ve ever had. Although the yield was low, the weather cooperated and the grape quality was extraordinary. The flavors were fully developed and the chemistries were spot on. The merlot in the barrels tastes great!

This year marks our first effort at making some cabernet. We made about 15 barrels from fruit we received from a Calistoga vineyard. The vineyard is at 1300 feet elevation and is at the base of Diamond Mountain. Since we also have some cab franc we made from vines that were budded over in our own vineyard, it’s going to be fun this year playing with various blends.

The wine this season was made using our new de-stemmer/crusher and our new wine press. The new equipment made the process more enjoyable and we were able to crush lots of grapes smoothly and more efficiently. Additionally, I set up an in-house lab and have enjoyed learning how to do the various necessary tests. Having the ability to do our own lab testing will allow me to keep an even closer eye on things and, hopefully, make an even better wine.

The biggest news of the year had nothing to do with wine. As of June, we are full members of the grandparents club. Our daughter, Kyla, gave birth to baby Hannah. Kyla and her husband, Erik, are great parents and we are in grandparent heaven. Life is good!