Coombsville is a quiet area tucked up against the foothills of the Vacas Range, just outside of historic Napa town. Most people who visit Napa never pass through it, or even know it exists. Yet, for anyone who has cherished the renowned quality of Napa Valley wines or has fallen in love with the epicurean delights of Wine Country living, Coombsville is an absolute must-see destination.  Coombsville is honored to be the 16th Napa Valley sub-appellation, and here are just a few of the many reasons why this wine growing region is so special:

Coombsville wines can be recognized by their typically soft but significant tannins, which provide excellent structure and mouthfeel along with underlying layers of earth and minerality.  Coombsville weather is also unique. We often say it is the first place the fog rolls in from the San Pablo Bay and the last place it leaves. This allows us to have a long, slow ripening period as our vines bud early and our grapes are usually among the last to be harvested.


Production in the Coombsville AVA mirrors that of  the Napa Valley at large, with a focus on Cabernet Sauvignon and other Bordeaux varietals.However,due to its varied soil types and the numerous meso-climates spread throughout its rolling landscape, excellent examples of Syrah, Chardonnay, and Pinot Noir are also produced. Coombsville wines are approachable yet sophisticated and layered and not at all simplistic.


Coombsville itself is a bowl-shaped depression, cradled by a crescent-shaped section of the foothills of the Vacas Range, topped by Mt. George and Atlas Peak and flanked by the town of Napa and the Napa River. Most of the area was blanketed by volcanic ash from Mt. George. Alluvial flows covered the ash with cobble-stone strewn layers of rich loams. Pockets of volcanic soil and rocks pepper the landscape as well. The gravelly loams and rocky volcanic soils drain easily. The ash sub-soils hold water, which the vines can access as the dry growing season progresses.


Coombsville weather is moderated by its proximity to the San Pablo Bay.  Frosts are mitigated, fog covers settle more frequently and burn off later in the day than our neighbors to the North. The vines bud early and the grapes tend to be harvested later, making for a long, slow ripening period. Daily average high temperatures can be as much as ten degrees cooler during the hot months than most other appellations, and heat spikes tend to be less severe. All of this limits dehydration, preserves acidity levels, and generally aids even ripening patterns.


Coombsville wineries are in close proximity to Downtown Napa restaurants, hotels, spas, and B&B’s. 20 minutes from Yountville’s Michelin star restarants. 30 minutes from St. Helena’s shopping. 40 minutes from Calistoga’s charm. And only an hour from the Bay Bridge! A weekend getaway to Coombsville is close to home, and far from the bustle of the City.


Coombsville’s wineries are, without exception, small producers, family-owned, and visits are by appointment only. We can’t wait to meet you.

Certified Napa Green Land

The Napa Green program is supported by a wide variety of groups including the Sierra Club, the Audubon Society, and the University of California. The Napa Valley Vintners, along with Fish Friendly Farming, the Napa Valley Grapegrowers, the Napa County Farm Bureau and others developed the Napa Green program. Learn more about the program at

Sciandri Family Vineyards is certified under the Napa Green Certified Land Program. Sciandri Family Vineyards has created and implemented a customized farm plan with measured results that addressed all aspects of its property, vineyard land as well as non-farmed land, including practicing soil conservation, water conservation, stable drainage, riparian corridor enhancement, fisheries and wildlife habitat enhancement and long-term improvement and sustainability.

Certification – certification is granted by the Napa County Agricultural Commissioners Office of Pesticide Regulation, the Regional Water Quality Control board, the California Department of Fish and Game, and the National Marine Fisheries Service.