Tom Farella

Tom Farella, the esteemed winemaker of Farella Winery, has carved out a unique place in Napa Valley’s wine scene. With deep-rooted connections to the land and an unwavering commitment to preserving the character of Coombsville, Tom’s journey is one of passion, innovation, and respect for nature.

Tom’s story began with his father, Frank, who had a longstanding dream of owning land and growing grapes. Frank, a successful attorney and a Stanford Law School graduate, harbored a profound love for nature. This love was shared with his son, Tom, during outdoor adventures such as ranch outings in Marin, skiing trips in Tahoe, and backpacking excursions. The family’s Italian heritage also played a role in shaping their love for wine, with Frank’s interest deepening as he became more successful.

In 1977, Frank acquired a 56-acre property in what is now the Coombsville AVA, an area then considered less ideal for grape growing. The family planted Merlot, Sauvignon Blanc, and Chardonnay vines, and began making wine in 1985. Tom’s academic journey in viticulture and enology at UC Davis aligned perfectly with his father’s acquisition of the land, leading to a shared vision for the family winery.

Tom’s career took him to prestigious wineries, including Preston in Sonoma, Neyers, Flora Springs, Ponzi, Beaux Frères, and Domaine Jacques Prieur in Meursault. While gaining experience, he also advised his father on winemaking. Tom’s dedication to fostering his father’s dream was a way of repaying his education at UC Davis, highlighting the strong family bond that underpins Farella Winery.

Tom’s decades of experience have given him a unique perspective on Napa Valley’s history and evolution. He has witnessed the rise of the appellation system, the impact of phylloxera, and the ascendance of Cabernet Sauvignon as the dominant varietal. The viticultural landscape changed dramatically in the late 1980s and early 1990s, when wine critics and publications popularized the French Paradox, promoting red wine’s health benefits.

Farella Vineyard, now planted with Cabernet Sauvignon, Merlot, Syrah, Chardonnay, and Sauvignon Blanc, thrived despite challenges like phylloxera. The vineyard’s success is a testament to the family’s adaptability and commitment to quality. Tom’s goal is to create wines that are both delicious when young and capable of aging gracefully, a balancing act that requires careful attention to ripeness, acidity, tannins, and fruit.

Tom’s winemaking philosophy emphasizes balance and sustainability. He practices a common-sense approach, similar to the French lutte raisonée, using inputs and sprays only when necessary. This approach aligns with his belief in minimizing inputs and maximizing outputs, leading to environmentally conscious farming practices that also enhance wine quality.

Farella Winery’s operations are characterized by a unique balance between tradition and innovation. Tom sells about 80% of the vineyard’s fruit to other wineries and uses the rest for his own label, allowing him the freedom to farm as he wishes. His commitment to stewardship, whether in the vineyard or the cellar, reflects his dedication to preserving the land and creating exceptional wines.

In Tom’s view, winemaking is about stewarding the grapes and enhancing their natural potential. His approach is hands-on, maintaining a close relationship with the vines and the land. This personal connection is vital in a region where the wine business is often stratified. For Tom, Farella Winery is a backyard, a self-contained system where he can fully realize his vision.

Tom Farella’s journey is one of dedication, family, and respect for nature. His approach to winemaking, rooted in tradition yet open to innovation, makes him a distinctive figure in Napa Valley. Farella Winery stands as a testament to his vision, offering wines that reflect the unique character of Coombsville and the Farella family’s enduring love for the land.