Find out why RSV was named Sunset magazine’s tasting room of the year and the Wine Spectator featured it as a must visit winery in Napa Valley. But don’t take their word for it, come see it for yourself. Great wine is about good food and good people. You will find all that and more at RSV.
The story of how a wine is made is as important as the wine itself. RSV believes that winegrowing begins with the care of the soil. Since 1991, RSV has been practicing the “whole farm” philosophy of interrelationships based on Rudolph Steiner’s 1928 lecture “Agriculture.” This approach taps into the rhythms of nature to embrace biodiversity and encourage natural processes in growing healthy grapes that help craft expressive, vibrant and living wines.
RSV is dedicated to the agrarian, culinary experience. Sheep graze the vineyards and provide wool, pelts and meat. Edible landscape, extensive culinary gardens and fruit orchards cover the winery grounds and vineyards. Beehives dot the backside of RSV’s Capa Vineyard where they pollinate the orchards and provide honey. RSV has even planted an experimental truffle orchard with English Oaks and Filberts… because elegant, balanced wines should be served with produce and meats from the gardens and/or artisan purveyors and prepared in RSV’s Vineyard Kitchen.
Maria Helm Sinskey and the RSV culinary team are busy in the Vineyard Kitchen creating food pairings to flaunt the season’s bounty served with your favorite RSV wines.
Dive into RSV with a tasting of five wines accompanied by seasonal organic snacks prepared in the Vineyard Kitchen.
This casual, communal experience allows guests to sip the wines of RSV with a board of handmade and homegrown treats from the Vineyard Kitchen. Guided by a Wine Informant, guests are encouraged to nibble and quaff to find the matches that please their palate without any hard and fast rules. SAMPLE MENU
Explore everything RSV with this immersive experience for up to eight guests. After beginning with a stroll through the culinary gardens, vineyard and cellar, guests settle in for a bountiful, five-course tasting of RSV’s finest wines from current vintages and the library vault. Seasonal dishes from the Vineyard Kitchen are served to highlight RSV’s culture and terroir throughout the wine experience. SAMPLE MENU
COVID-19 Compliance: Masks are required to be worn upon arrival and while you move to and from your table. We will not be accepting cash. Payments must be made with cards only.
Advance reservations required for groups of 9 or more, limos and large vehicles
please call (707) 944-9090 to schedule a visit.
Open for wine tastings Thursday – Monday, by prior appointment. Wine purchases and pick ups are available daily 10AM to 4PM. Please call ahead. Closed New Year’s Day, Thanksgiving, Christmas Eve, and Christmas Day.
Purchase Policy – If, after indulging in your tasting, you would like to purchase wine, RSV will reimburse some of the cost of the tasting based on number of bottles you buy:
3 bottles = $10 credit
6 bottles = $20 credit
9 bottles = $30 credit
12 bottles = $50 credit
FOMO no more. Sign up and become an RSV Culinary Excess Club member and receive new release, upcoming winery news and special events/dinner announcements. Though we call it a “club,” there is no commitment. It just means you are a friend of RSV and want to be one of the first to know what’s up.