The Hendry family has been farming the same vineyard in Napa since 1939. The lessons learned in more than 70 harvests provide us with a level of knowledge and a connection to the land that is rare in Napa. The Hendry Ranch is composed of 114 acres of vineyard situated in the hills north west of Napa. This latitude in the valley experiences substantial marine influence, and allows us to grow 10 different varietals, each carefully distributed among our 47 vineyard blocks. All Hendry wines are made from estate grapes, and 2011 will be the 20th vintage of the Hendry label. Through the subtle use of oak, and restraint in ripeness, our wines are crafted to highlight the terroir of the vineyard.

Learn More at www.hendrywines.com

View our varieties below.

  • Hendry Pinot Gris

    Equal to its Alsatian relatives, this Napa Pinot Gris is a refreshingly floral, clean and bright white wine. Slightly tart with hints of apple, this wine’s balanced acidity is a perfect pair with shellfish, cheeses and fish such as sea bass and salmon.

    88 Points-Wine Enthusiast Magazine (2014 Vintage)
  • Hendry Albariño

    Softly floral and stone fruit aromas. Creamy on the palate, with sour orange and lime on the finish. We love the bright fruit flavors and tingly acid as an aperitif, or with any fish or shellfish, including oysters on the half shell. Pair with a summer supper of grilled shrimp, shrimp and avocado salad, beet salad with citrus and red onion, or a goat cheese salad.

    92 Points - Wine Enthusiast Magazine (2016 Vintage)
  • Hendry Unoaked Chardonnay

    Fast becoming a favorite, this light-bodied Chardonnay offers a peachy-floral nose with a bright and light, fresh lemon finish. The absence of oak offers a wine comparable to a French Chablis with a less mineral accent. Enjoy this wine alone or with a variety of pasta, grilled vegetables and artisanal cheeses.

    89 Points- Wine Enthusiast Magazine (2014 Vintage)
  • Hendry Barrel Fermented Chardonnay

    Soft, floral aromas, creamy and tropical. Mouthfeel is soft, full and fruity, finishing with pronounced tangy green apple acidity. Beautifully integrated oak a nice counterpoint to the pretty fruit. One-third new french barrels contribute underlying spice characteristics. Balanced and smooth enough to be an exceptionally versatile food wine. A delicious partner to manchego cheese, crab cakes, chicken and salmon.

    91 Points - Wine Enthusiast Magazine (2015 Vintage)
  • Hendry Rosé

    Versatile and food-friendly, this Rosé is a blend of Cabernet Sauvignon and Zinfandel. It is perfect with spring lamb, summer vegetables and fall holiday dishes. Hendry produces a wine with soft notes of red berry while dry and structured. A California version of Provencal Rosé.

    89 Points- Wine Enthusiast Magazine (2008 Vintage)
  • HRW Pinot Noir

    Aged 11 months in 2 and 3 year old barrels for malolactic fermentation. Brilliant ruby color, light to medium body, initial aromas are of bright red fruit, smoke and leather. Subtle strawberry jam on the palate with gentle tannins in balance pairs well with glazed ham, smoked meats and even curry!
  • Hendry Pinot Noir

    Hendry pinot noir aromas of spice, red berries and cherry pie, with a touch of cardamom. The aromas are mouthwatering, and on the palate, the wine is creamy, ripe cherry, biscuity and delicious. This wine will serve you well with all of the classic pairings for pinot noir, including seared duck breast, wild mushroom pizza, or a cedar-planked salmon. A versatile, flavorful wine.

    88 Points- Robert Parker (2013 Vintage)
  • Primitivo

    This 100% Primitivo is fruit forward with chewy, blackberry tones and liquorice notes while it is smooth in texture with gentle tannins. Pairs with hard cheeses, chocolate, Swedish Meatballs or game and gnocci. A lovely start or end to the evening, due to its moderate tannins and full fruit flavors.

    90 Points- Wine Advocate (2014 Vintage)
  • HRW Cabernet Sauvignon

    Soft, subtle aromas of sweet, cedary fruit. Plenty of sweet and sharp berry/cherry fruit on the palate. Medium-bodied. Moderate tannic “grip”— enough to please most cab lovers. A versatile wine for weeknight dinners. All but the lightest foods will pair nicely. Try with everything from rib-eyes or cheeseburgers on the barbecue to pepperoni pizza, or by itself.
  • Hendry Estate Cabernet Sauvignon

    This 100% Cabernet Sauvignon is deep, concentrated, dark in color with cassis, eucalyptus and candied cherries in the initial aromas. Decanting is recommended. This wine is crying out for a juicy rib-eye steak!

    90 Points - Wine Enthusiast Magazine (2014 Vintage)
  • Hendry Red

    Silky and full on the entry. The dense palate weight is detectable, even when first opened. With air, the mid-palate continues to expand, to include powdered cocoa and deep berry, accented with pleasant baking spices. Aromatically elusive and complex. A full mid-palate and gradual transition to a fine-grained tannin structure, make this a wine that happily pairs with moderately rich dishes, yet is soft enough to enjoy on its own.
  • HRW Zinfandel

    Warm, dusty pepper and berry aromas. Structured, with plenty of tannins for medium to heavy foods. Medium-bodied, with bittersweet cacao, spice and blueberry on the palate. Plenty of structure. Sealed with a screw-cap closure, but benefits from airing or decanting, opening up the last bits of fruit and taking the edge off the tannins. A meaty Bolognese sauce or some dry-rubbed beef ribs would be terrific accompaniments. Good everyday value for those who prefer dry zinfandels.