July 9, 2026 (Rutherford, CA) — Founded in 1979 in a restored century-old- barn beneath a grove of ancient sequoia trees, Sequoia Grove Winery has spent more than four decades quietly building a reputation as one of Napa Valley’s most consistent and influential Cabernet Sauvignon producers.
Rooted in Rutherford yet shaped by estate vineyards that also include Yountville and Mount Veeder, Sequoia Grove reflects a long-standing commitment to expressing the nuance of Napa Valley’s most distinctive growing sites.
Building on decades of vineyard stewardship, Sequoia Grove continues to deepen its expression of site through significant vineyard investments, major enhancements to its winemaking facility, an extraordinary culinary program that reimagines how guests experience Cabernet Sauvignon at the table, and the national debut of its Napa Valley Sauvignon Blanc.
Guiding this evolution is Winemaker Jesse Fox, whose nearly two decades in Napa Valley and formative background in the culinary world inform a philosophy that treats wine as something inherently built for food. Working alongside Assistant Winemaker Joshua Hoover, Vineyard Director Jake Terrell, and President Rick Bonitati, the Sequoia Grove team brings a cohesive vision across vineyard, cellar, and hospitality.
Hospitality remains central to the estate experience, shaped under Winery Chef Bryce Palmer and guided by the belief that Cabernet Sauvignon belongs at the table in unexpected ways. Guests are welcomed into the historic tasting barn or shaded patios beneath towering coastal redwoods for guided tastings that explore Sequoia Grove’s wines through a culinary lens. At the center is A Taste for Cabernet, the winery’s signature wine and food experience hosted in the exquisite Cambium room. The multi-course, communal experience reflects Sequoia Grove’s philosophy that balanced Cabernet Sauvignon is remarkably versatile and is meant to be explored, pairing single-vineyard wines and reserve bottlings with seasonal, unconventional dishes that express the estate’s terroir.
Sustainability is a cornerstone of Sequoia Grove’s long-term approach. Sequoia Grove was proudly one of the first five wineries to be certified under Napa Green’s new, more stringent standards. Today, both the winery and estate vineyards are certified. The winery is powered by renewable energy through the MCE Deep Green, a program that provides renewable energy produced entirely from local wind and solar power. The team also supports Save the Redwoods League through 1% for the Planet, reflecting a broader commitment to environmental stewardship from vineyard to community.
“For more than 40 years, Sequoia Grove has been guided by the philosophy of making great wine, treating people well and stewarding the land responsibly,” says President Rick Bonitati. “The Cabernet Sauvignons and aromatic whites from Jesse Fox are true expressions of place, and our refined culinary program tastefully complements our compelling site driven wines. As Sequoia Grove continues to evolve, we’re excited to share our story. I truly believe that Sequoia Grove is one of the most exciting and dynamic wineries in Napa Valley.”
Deeply Rooted in Estate Vineyards
Sequoia Grove is uniquely positioned at the intersection of heritage and innovation: a winery with deep Rutherford roots, a growing collection of world-class vineyard sites and a modern vision for what Napa Valley Cabernet Sauvignon can be.
Sequoia Grove farms nearly 110 acres of vines across four estate vineyard properties. These sites, sustainably farmed, form the backbone of the winery’s portfolio and provide access to a remarkable diversity of Napa Valley terroirs.
Sequoia Grove Estate Vineyard – Rutherford AVA
The first grapes grown on the Sequoia Grove property date back to 1865. Here, climate and soil play a huge part in defining the AVA located on the western side of the valley. Complex soil structure with volcanic and marine origins and the gravelly, well-drained soils and alluvial fan deposits benefit Bordeaux varieties including Cabernet Sauvignon and Merlot. Evening and morning fog from the San Pablo Bay cools the very warm daytime summer temperatures. These diurnal temperature shifts allow for a long growing season for evenly ripened fruit with fresh acidity and balanced flavor.
Located adjacent to the winery, this historic 16.2-acre vineyard is planted to Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Malbec, and Touriga Nacional. The site showcases the balance, structure, and signature “Rutherford Dust” character that defines the appellation.
Tonella Estate Vineyard – Rutherford AVA
A 50-acre estate vineyard on the eastern side of Rutherford, Tonella was comprehensively redeveloped to Bordeaux varieties beginning in 2006 and then made into a single vineyard bottling in 2014. The vineyard is planted primarily to Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot and is today one of Sequoia Grove’s most highly regarded vineyard-designate wines.
State Lane Estate Vineyard – Yountville AVA
Acquired in 2021, this 19-acre prized vineyard in the Yountville AVA produces Cabernet Sauvignon and Cabernet Franc. The site brings freshness, elegance and aromatic lift to the winery’s Bordeaux-variety program.
Mount Veeder Estate Vineyard – Mount Veeder AVA
Acquired in 2023, this 104-acre mountain property represents Sequoia Grove’s newest frontier. Planted to approximately 30 acres of vines, the site adds mountain-grown Cabernet Sauvignon to the portfolio, further broadening the winery’s ability to showcase Napa Valley’s diverse terroirs. In addition to Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot, Chardonnay, and Syrah are planted at this property.
Grower Partnerships
Beyond its estate vineyards, Sequoia Grove maintains long-standing relationships with premier growers throughout Napa Valley, sourcing fruit from Calistoga, St. Helena, Atlas Peak, Coombsville, Oak Knoll, and Los Carneros. Some of the most famed grower partners are prestigious family-owned properties such as Morisoli, Hyde, Hudson, Beckstoffer, Frediani, and Stagecoach. These partnerships provide additional complexity and blending options across the winery’s portfolio.
The Wines
With estate vineyards in Rutherford, Yountville and Mount Veeder, along with long-standing grower partnerships spanning Coombsville to Calistoga, Sequoia Grove is well positioned to reflect the range and nuance of Napa Valley terroir. The portfolio is organized into four tiers: Napa Valley Series, Varietal Series, Vineyard Series and the flagship Cambium blend.
The Napa Valley Series includes the Napa Valley Chardonnay ($38), Napa Valley Sauvignon Blanc ($30), and the Napa Valley Cabernet Sauvignon ($55), all of which are available in national distribution.
The Varietal Series focuses on varietal expression and includes the Russian River Valley Rosé of Grenache ($38), Oak Knoll Sauvignon Blanc ($40), Napa Valley Cabernet Franc ($65), Napa Valley Malbec ($65), Napa Valley Syrah ($65), Napa Valley Merlot ($65), and the Rutherford Bench Reserve Cabernet Sauvignon ($90). These wines are available direct-to-consumer and in select export markets.
The Vineyard Series highlights site-specific Cabernet Sauvignons from individual Napa Valley vineyards, including estate vineyards Tonella Vineyard ($125) along with Mt. Veeder Vineyard ($175; released in 2027), State Lane Vineyard ($150), the Sequoia Grove Estate Vineyard ($150), as well as long-term grower partners Morisoli Vineyard ($125), Stagecoach Vineyard ($125), Lamoreaux Vineyard ($125) and Missouri Hopper Vineyard ($195; released in 2027). These wines are produced to reflect the distinct soils, elevations, and microclimates of each site and are available direct-to-consumer.
The pinnacle of the portfolio is Cambium ($185), Sequoia Grove’s flagship Bordeaux-style red blend. Each vintage is assembled from the winery’s finest barrels and top vineyard lots to reflect the character of the growing season rather than a single variety. Named for the cambium layer beneath a tree’s bark that transports nutrients through the plant, the wine is produced in limited quantities and represents the winery’s highest level of selection and cellar-aging potential.
Hospitality
In 2014, Sequoia Grove was one of the first wineries in Napa Valley to launch thoughtful and in-depth culinary programs available to guests. Long recognized for thoughtful wine and food pairings, the winery welcomed Bryce Palmer as Executive Chef in early 2026 to continue that tradition of its acclaimed wine and food experiences. Chef Bryce brings an energetic, ingredient-driven approach that introduces a fresh dimension to the Sequoia Grove experience, while honoring the winery’s longstanding commitment to thoughtful, unexpected wine and food pairings.
Guided by wines that embody their terroir, Chef Palmer creates culinary pairings designed to illuminate and expand each wine’s character, particularly the versatility of Cabernet Sauvignon as a wine that is meant for the table. His menus often challenge conventions, pairing Cabernet with unexpected ingredients, textures and temperatures that reveal new dimensions in Napa Valley’s classic wines.
“Chef Palmer has a remarkable ability to bring our wines to life through food, allowing the rhythm of the vineyards and the seasons to inspire his menus. His creativity expands what we understand about pairing, using thoughtful combinations and unexpected techniques to reveal new dimensions of our wines at the table. Each menu becomes a conversation between the vineyard and the plate, deepening our sense of place and the wines we call home,” says Jesse Fox, Winemaker at Sequoia Grove.
Sequoia Grove welcomes guests in its historic 1908 tasting barn beneath a grove of towering Sequoia trees, as well as the Cambium Room, a private hospitality space named after the living layer of a tree responsible for its continued growth and renewal. Designed with reclaimed wood, natural textures and vineyard views, the Cambium Room serves as the centerpiece for the winery’s elevated tasting experiences.
Current guest experiences are available Wednesday through Monday, 10:00 a.m. to 5:00 p.m. by appointment and include:
Taste of Sequoia Grove ($60/person): The winery’s introductory experience, which features current-release wines, including the coveted Rutherford Bench Reserve Cabernet Sauvignon and selections from the Varietal Series reds, offers an overview of Sequoia Grove’s history, vineyards, and winemaking philosophy.
Wines + Bites ($85/person): This experience offers a curated selection of wines paired with chef-prepared seasonal bites. Designed as an approachable introduction to Sequoia Grove’s culinary wine program, the tasting highlights the winery’s signature focus on thoughtful food and wine pairing, showcasing how each wine is elevated through complementary flavors and textures.
The Single Vineyard Experience ($75/person; $100/person with paired bites): This guided tasting explores Sequoia Grove’s estate and vineyard-designate Cabernet Sauvignons. Guests compare a selection of limited-production wines that reveal how soil, climate and elevation shape each expression of Cabernet Sauvignon. An optional chef-prepared pairing of seasonal bites further enhances the tasting, bringing each wine’s unique profile to life.
A Taste for Cabernet ($175/person): Sequoia Grove’s signature wine and food pairing experience showcases the remarkable versatility of Cabernet Sauvignon through a thoughtfully curated multi-course menu. Guests are guided through a selection of the winery’s finest single-vineyard, reserve wines and top wine, Cambium, each paired with unexpected seasonal dishes designed to highlight the interplay of terroir, texture and flavor. Offered in an intimate communal setting, the experience reimagines Cabernet Sauvignon through the lens of fine dining.
A Taste for Cabernet at Dusk ($175/person): An intimate evening version of the signature experience. Designed for collectors and serious enthusiasts, the program highlights Sequoia Grove’s top wines paired with a multi-course menu created by Winery Chef Bryce Palmer.
Sequoia Grove has been named Napa Valley Life Magazine’s “Best Estate Winery Tasting Room” for six consecutive years and has also earned recognition for its Wine Club.
The Team
The evolution of Sequoia Grove could not happen without the support, dedication and passion of its team, and the steadfast support of the Kopf family, partners since 1985, and full owners of Sequoia Grove since 2002 when founder Jim Allen retired.
Rick Bonitati joined Sequoia Grove in 2018 as President, bringing more than three decades of experience spanning winery operations, viticulture, sales, and marketing. A longtime advocate for premium Napa Valley wines, Bonitati has overseen a period of significant investment and growth for the winery, including vineyard acquisitions, hospitality enhancements and production improvements. His leadership has helped position Sequoia Grove among Napa Valley’s most dynamic family-owned wineries.
Jesse Fox joined Sequoia Grove as winemaker in 2022, bringing nearly two decades of Napa Valley experience, including roles at Harlan Estate, The Napa Valley Reserve, Promontory, Ram’s Gate, and Amici Cellars. A graduate of Le Cordon Bleu and former chef at The French Laundry, Fox brings a culinary perspective to winemaking, emphasizing balance, precision, and food compatibility. His philosophy centers on expressing vineyard character while crafting wines of elegance, structure, and longevity.
As Vineyard Director for Sequoia Grove in Rutherford, Jake Terrell oversees the farming and long-term development of the winery’s iconic estate vineyards in Rutherford, Yountville, and Mount Veeder. His focus is on producing exceptional, estate-grown fruit while continually improving soil health, biodiversity, and resilience in the face of a changing climate. Jake graduated from California Polytechnic State University, San Luis Obispo with a bachelor’s degree in Agricultural Business and a concentration in Viticulture. A recognized leader in sustainable winegrowing, he helped revise California’s Code of Sustainable Winegrowing Practices and played a key role in earning multiple sustainability certifications throughout his career.
Executive Chef Bryce Palmer joined Sequoia Grove in early 2026 to oversee the winery’s innovative approach to wine and food pairings. Acclaimed for his creative menu development while leading some of the region’s most esteemed culinary programs, Palmer brings a distinguished background and a deep passion for hospitality to his role. A graduate of Le Cordon Bleu in Sacramento, Palmer began his career at some of the region’s most esteemed culinary programs, including the acclaimed The Kitchen. His talents quickly earned him leadership roles in Napa Valley, including at Bistro Don Giovanni and as the opening Executive Chef of Scala Osteria. Previously, Palmer served as Sous Chef at Silver Oak Winery, where he further refined his expertise in wine and food pairings.
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Instagram: @sequoiagrove Website: sequoiagrove.com
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