Natural Napa Farming

Beginning in 1998, Dr. Mary Rocca and her husband, Dr. Eric Grigsby, acquired a 21-acre vineyard in the heart of the Yountville Appellation in Napa Valley. The vineyard was soon converted to a sustainable, organically farmed operation, planted to Cabernet Sauvignon, Syrah, Merlot and Petit Sirah. The Grigsby Vineyard quickly became a high-quality grape supplier to various Napa Valley wineries while the family embarked on creating their own wine label, harvesting the first vintage in 1999. In 2000, Mary and Eric added the beautiful, 11-acre hilltop Collinetta Vineyard in the Coombsville Appellation to the estate and planted Cabernet Sauvignon, Cabernet Franc and Malbec vines. Now, twenty two years later, Rocca Family Vineyards wines are still made from these two estate vineyards, both of which are farmed Certified Organic, and awarded Napa Green and Fish Friendly Farming certificates. Reflecting both the lush richness of Yountville and the sophistication of Coombsville, Grigsby and Collinetta are a perfect complement to each other.

Our estate grapes are tended by hand, with every row and vine known by heart. Our family’s steadfast belief in natural, low-intervention farming continues into the cellar, where our talented winemaker, Paul Colantuoni, follows a hands-off approach, while expertly guiding the wine on its journey into bottle. Allowing the grapes’ natural yeast to ferment the grape juice is a patient task, and one that Paul fully trusts. While it may take longer to achieve a finished fermentation, the wines never fail to impress us with their final results. Aged in gently used French oak barrels for 18 to 21months, our wines are then cellared in bottle for one more year prior to release. When nature is in charge, we are given the gift of time to ensure each vintage is made with purpose and unwavering dedication.