Lewis Cellars

Lewis Cellars, founded in 1992 by Randy and Debbie Lewis, with their son Dennis joining in 1999, stands as a testament to hands-on winemaking in Napa Valley. With a commitment to excellence, the family is involved in every aspect, from vineyard management to sales. Their vineyards, located in Calistoga, St. Helena, Rutherford, Oak Knoll, and Russian River Valley, showcase diverse terroirs meticulously selected for specific varietal characters. Lewis Cellars practices low-vigor farming with balanced vines, producing approximately 9,000 cases annually of Cabernet Sauvignon, Merlot, Syrah, Chardonnay, and Sauvignon Blanc.

The winemaking process begins with small lots of fruit vinified by vineyard block, varietal, clone, and rootstock. Through regular tastings, they monitor each lot’s evolution, ensuring the finest quality. Chardonnay undergoes meticulous barrel fermentation and aging, while red varietals, picked at full ripeness, undergo open-top fermentation, followed by aging in new French oak. The result is big, spicy, concentrated wines with mature tannins—balanced yet full of black fruit flavors. Lewis Cellars exemplifies a commitment to crafting world-class wines through a hands-on, vineyard-focused approach.