Napa Valley
Steve and Suzie Reynolds purchased what was then a run-down chicken farm just south of the Stags Leap District along Silverado Trail in 1995. At that time, Steve admits there wasn’t much to it — just a boarded-up farmhouse, a spring-fed pond, and a few goats and chickens wandering the property. His son Cameron concurs “this stretch of Napa wasn’t known for vineyards or wineries; it was still very much cattle country, but by the mid-90s, my parents decided to take a leap of faith, leaving behind their established life to chase something entirely new.” He continues, “They moved to Napa not just to make wine, but to build a life around it, and to raise a family grounded in hard work, authenticity, and a deep connection to the land. What started as a neglected chicken farm has since transformed into our family estate, where passion turned into legacy one vintage at a time.”
Steve Reynolds wasn’t always a winemaker. Before purchasing what would eventually become Reynolds Family Winery, he was a dentist, but long before that, he was a dreamer with an unshakable curiosity for wine. His passion began with his father, who was both a devoted wine collector and a hobby winemaker while the family was living in Germany. Growing up around that world, Steve caught the wine bug early. When he eventually returned to the States, he lived several lives before Napa came calling, from working as a professional diver in Alaska, to studying chemistry at Stanford, to running a full-time dental practice in Stockton, California. Cameron feels “it’s that blend of intellect, adventure, and creativity that led him to the craft of winemaking.”
Steve continues as the winemaker to this day, and he is assisted by his son Cameron, the national sales manager; Traci Stanier, general manager; Arturo Irucuta, assistant winemaker; Israel Irucuta, vineyard manager; and Jesus Zamora, tasting room manager.
Referring to the Reynolds Family Winery 2021 Estate Cabernet Sauvignon that was sent earlier this year to 672 members Cameron wants members to know that the Estate Cabernet Sauvignon vineyard was planted in 1995, consisting of three clones (337, 4, and Weimer) on two rootstocks (110R and 3309). “Now nearly 30 years old, these mature vines, with roots reaching over 20 feet deep, draw rich, concentrated flavors from the Silverado Bench just below the Stags Leap District. The property’s microclimate provides an ideal balance of ripeness, fruit intensity, and subtle spice from the soil.” The 2021 growing season was perfect with steady weather patterns and a long, even ripening period that allowed the team to pick at optimal maturity.
Steve, Cameron, and Arturo began the fermentation process with indigenous yeast using a mix of small French oak barrels, stainless steel tanks, and wood panel fermenters. They later inoculated with cultured yeasts to ensure a clean and balanced finish. The wine was aged for 22 months in 60 percent new French oak, then bottled and allowed to rest an additional 8 to 10 months before release.
In addition to the 2021 Estate Cabernet Sauvignon the team makes about 4,500 cases of wine annually including Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Franc, Merlot, and Cabernet Sauvignon sourced from different AVAs around Napa Valley. Club 672 members are welcome to taste wines at the Reynolds Family Winery tasting room and if you’re lucky you’ll find Steve behind the bar pouring glasses of wine and regaling visitors with the family’s winemaking adventures.
