The Glorious History Of The House Of Far Niente
Far Niente Winery, Oavkville, Napa Valley
For a winery given the name 'do nothing,' in Italian, Far Niente has done a lot of great things over its relatively young history. While this estate in western Oakville in Napa Valley was originally founded in 1895, it was revitalized to its original glory in 1979 by the family of Gil Nickel; instant success of the Chardonnay and Cabernet Sauvignon at Far Niente followed, and today the House of Far Niente incoporates five other Napa Valley wineries: Nickel & Nickel, Bella Union, Post & Beam, En Route and finally Dolce, where one of America's finest dessert wines is produced.
I recently spoke with the winemakers at these estates, to learn more about their wines and how the products all fit together as part of the Far Niente family.
Nicole Marchesi, winemaker, Far Niente, Oakville, Napa Valley
Nicole Marchesi, winemaker, Far Niente
How would you describe the style of Far Niente Chardonnay? - For over 40 years we have been making a barrel-fermented Napa Valley Chardonnay that demonstrates structure, elegance, style and length. Our Chardonnay is fresh, with fruit forward-flavors of melon, fig, citrus and stone fruit accented with toasted oak and light vanilla. The texture is rich and full-bodied with long and refreshing finish. We intentionally block malolactic fermentation to retain acidity and enable our wine to age for years. Our vineyards in Coomsville (east of downtown Napa) have been the heart and soul of Far Niente Chardonnay since the '90s. The combination of cool and mild temperatures, volcanic soils and our own Burgundian clone produce wines with incredible mouth-coating texture, fresh acidity and flavors of concentrated melon and citrus.'
How would you describe the style of Far Niente Cabernet Sauvignon? I know the primary source of the grapes is Oakville, and specifically the Stelling Vineyard. - With all our Far Niente Cabernet Sauvignon wines (Napa Valley, Oakville and Benson Vale), we aim to showcase our house style along with a sense of place and vintage. Our wines have big structure and density tempered with freshness and an elegant progression. The fruit profile ranges from dark red cherry in our Napa Valley blend to ripe blackberry in our Benson Vale. Each of our three Cabernets can be enjoyed in their youth but have enough tannin and concentration for significant bottle aging.
Martin Stelling Vineyard, Far Niente estate, Oakville
The primary source for our Oakville and Benson Vale wines is our Marting Stelling Vineyard, located at the winery. We are currently in the final stages of a big replant project that has given us the opportunity to change row direction and install a new trellis system to ensure the vineyard continues to thrive for years to come. Currently, our oldest vines are over 20 years old, but we do have cuttings from our heritage blocks that we will use in the new replants. This vineyard is one of our later ripening sites, with beautiful extended hang time well into mid-October.
I think the Far Nienete Benson Vale CS is outstanding. How did this project come about? The 2021 is the initial vintage, correct? Are the plans to produce this wine each vintage or only in great years? - At Far Niente, we pride ourselves on being lifelong learners and are dedicated to the pursuit of excellence. This started with Gil Nickel, who knew that we would be able to make better and better wines by bringing on the best experts to learn from. With that in mind, in 2021 we partnered with Thomas Rivers Brown to help us step up our farming and winemaking in Oakville. Through this collaboration we landed on the idea of Benson Vale, a small barrel selection showcasing the best of Far Niente, essentially our 'Grand Vin'. Since 2021, each subsequent vintage in our Martin Stelling Vineyard has produced the quality worthy of this wine, so yes, we do plan to make it as consistently as possible.
In a few words, how do you describe the difference between the Far Niente Oakville Cabernet Sauvignon and the Benson Vale? - I think of Benson Vale as Oakville but amplified. We have selected our favorite barrels from our favorite blocks in the Martin Stelling Vineyard to highlight what we love about the Western Oakville Bench – deep, ripe mixed berry fruit, expansive and plush texture and substantial but refined tannins. In addition, our Benson Vale is 100% Cabernet Sauvignon while our Oakville Cabernet does have some of the other Bordeaux varietals blended in. It also showcases the hallmarks of the Oakville appellation but with added savory notes of olive tapenade and spice.'
Joe Harden, winemaker, Nickel & Nickel, Oakville
Joe Harden, winemaker, Nickel & Nickel
At Nickel & Nickel, Joe Harden moved from basketball (he played at Notre Dame in college) to winemaking. He works with fruit from more than a dozen carefully selected vineyards in Napa Valley; each of the wines is a single vineyard offering.
Exactly how many single-vineyard wines do you craft? How many Cabernet Sauvignons? How many Chardonnays? Do you still produce Merlot? - For the 2023 vintage, we're bottling 19 single-vineyard Cabernet Sauvignons. That number has ranged between 16 and 20 over the years, but we've found our sweet spot tends to be just under 20—enough to showcase diversity without overwhelming the team or the consumer. For Chardonnay, we've dialed it back in recent vintages. At one point we produced up to three single-vineyard bottlings—two from Carneros and one from Coombsville—but in 2023, we're focusing on just one: a beautiful Chardonnay from Carneros. As for Merlot, we're excited to have brought it back in 2023 after a few years off. We just bottled a new Merlot from a site in Oak Knoll, and it's scheduled to be released in the next few months.'
How did this collection of single-vineyard Cabernets come about? Were the sites already connected to the Nickels, or did growers approach you? - 'It's really been a mix. Some of our vineyards—like Branding Iron—have been part of the Nickel & Nickel family since day one, so I inherited those. Over time, we've also been approached by growers who want to be part of what we're doing. That said, we're very selective. We turn down more than we can accept. A site has to be compelling, with a proven track record and something unique to offer. In 2021, we added several exciting new vineyards like Fog Break in Atlas Peak, Hawk's Cradle on Howell Mountain, and Lattice Run in Yountville. Keeping the program focused is important. Once you get past 20 single-vineyard Cabernets, it becomes challenging to manage both logistically and from a storytelling perspective. We like to keep it meaningful.'
You produce Cabernets from several Napa AVAs—Rutherford, Oakville, St. Helena, Atlas Peak, Howell Mountain, Oak Knoll. How would you describe the main differences in fruit among those areas? - That's one of the best parts of working at Nickel & Nickel. Our portfolio offers a walkthrough of Napa Valley, AVA by AVA. Rutherford Cabernets tend to be soft, silky, and polished. They're aromatically pretty and texturally elegant—very easy to fall in love with. Western Oakville, where I've spent most of my winemaking career, gives you the best of both worlds. You get elegant, dried herb aromatics, but on the palate, there's power and breadth, with a classic structure I've come to really appreciate. Oak Knoll, particularly our Vaca Vista Vineyard, is one of the coolest Cabernet-growing sites in Napa outside of Carneros. It's aromatically so distinct—spicy, herbal, with a perfumed nose. Despite being cooler, it still packs a punch thanks to the long hang time. Each site brings its own identity. Even vineyards within the same AVA—sometimes just a stone's throw apart—can be radically different. That's why we keep them separate, and it's what makes single-vineyard winemaking here so rewarding.'
How would you describe the difference between Far Niente Cabernet and the wines you're crafting at Nickel & Nickel? - It's a very different philosophy. At Far Niente, there's more focus on blending and working with all five Bordeaux varietals. There's a lot of artistry post-harvest, blending together different lots from across Napa Valley. Here at Nickel & Nickel, all of the work happens before harvest. My focus is on getting everything right in the vineyard because once the fruit is picked, there's no safety net. I can't tweak the structure with a splash of Petit Verdot or soften the tannins with Merlot—it's just that vineyard, that vintage, and nothing else. If you compare it to music, Far Niente is like a symphony—layers, blends, and harmony. Nickel & Nickel is a solo act, stripped down and pure. Both are beautiful, but the pressure and precision required here is on another level and that challenge excites me.
Briefly tell me about the Nickel & Nickel style of Chardonnay. - Our Chardonnay from Carneros is all about precision and freshness. We harvest on the earlier side to retain natural acidity and avoid overripening. In the cellar, we go direct to press and ferment 100% in barrel, using about 25% new French oak. We don't do much stirring and there's no malolactic fermentation, which helps preserve the citrus-driven freshness and minerality. The goal is to let the vineyard express itself. It's got texture and body, but it's not heavy or overdone. It walks the line beautifully between richness and restraint.
Finally—with tongue in cheek—how crazy is harvest time for you each year? Did you know what you were getting into? - I had a pretty good idea going into the role, but nothing quite prepares you for it. It truly takes a village. We've got a lean cellar team of just six people, but they're incredible. Jesus Duran, our Cellar Master, has been here since day one. He's the backbone of our operation.
My assistant winemaker, Phil Holbrook, and I are working around the clock during harvest. It's like a sports season—intense, fast-moving, and full of challenges, and with my background in athletics, I actually love it. We're all working toward the same goal, navigating whatever Mother Nature throws at us. This will be my eighth harvest here. The winemaker before me spent 21 years building this program and set it up for success. I feel lucky to carry that legacy forward with such a passionate and tight-knit team.
Brooke Price, winemaker Bella Union, Rutherford
Bella Union offers various examples of Cabernet Sauvignon, and in a bit of a rarity for Napa Valley, a Pinot Blanc.
Tell me about the Bella Union project. From what I read on the website; the wines are based on Rutherford fruit. Will the Cabernets always be from Rutherford or will fruit be sourced from other Napa AVA? -Bella Union has been rooted in Rutherford since its inception, and we intend to keep Rutherford at the heart of our winemaking philosophy. What began in 2012 as a small project off Bella Oaks Lane has since evolved into a fully realized winery estate in the heart of Rutherford. We produce three tiers of red wines, all with a foundation in Rutherford fruit.
Leading our portfolio is our most focused expression: a 100% Rutherford Cabernet Sauvignon. Sourced from select blocks along the western bench of the AVA, this site-driven wine is crafted in collaboration with Thomas Rivers Brown. Together, we've identified and refined the vineyard sources down to specific sub-blocks that consistently yield exceptional fruit. This Cabernet has always been, and will remain, exclusively Rutherford. At our core is the Napa Valley Cabernet Sauvignon, the first wine we produced back in 2012. While Rutherford continues to anchor this wine, we also incorporate small amounts of fruit from other Napa Valley AVAs to enhance depth and complexity. For instance, Oak Knoll brings bright fruit character, softer tannins, and aromatic lift, while fruit from St. Helena or Calistoga adds richness and boldness. This blending approach allows us to express the essence of Rutherford each vintage while celebrating the diversity of Napa Valley.
Our signature red blends reflect a more exploratory spirit. Introduced after I joined as winemaker in 2021, these blends showcase the broader personality of our Rutherford vineyards. They represent our curiosity and creativity, and are an opportunity to experiment with different varietals, techniques, and styles. These wines are a testament to our passion for innovation and artistic expression in winemaking.
How did you decide to produce Pinot Blanc? Where does the fruit come from? - Though Bella Union is primarily known for Cabernet Sauvignon, our Pinot Blanc emerged from a natural and inspired opportunity. We had access to an estate block in Carneros planted to Pinot Blanc, and it's a varietal I've always admired for its elegance, texture, and vibrant energy. It's a lesser-known grape, which made it even more exciting to work with. In keeping with Bella Union's spirit of curiosity and innovation, we initially vinified the fruit to see what might unfold. Pretty quickly, it was clear we had something special. The wine stood out immediately; it was balanced, expressive, and compelling. That's when we knew it deserved to be bottled as a standalone wine. What started as an experiment has since become a meaningful addition to our portfolio and a fresh, distinctive white wine that brings a new dimension to the Bella Union experience.
Michael Accurso, winemaker, Post & Beam
Post & Beam is home to Cabernet Sauvignon and Chardonnay that represent excellent values for area wines.
Tell me about the Post & Beam project. How did this come about? I know that Post & Beam is an architectural term. How does that relate to the wines in this project? - 'The idea for Post & Beam came together during the pandemic, when we were all spending a lot more time at home. As a team, we talked with each other and noticed the wines we were reaching for weren't necessarily our more collectible bottles, but wines that were easier to enjoy and more affordable. That got us thinking—we could create a wine that had approachability and make it something exceptional with the craftsmanship and expertise we've honed over decades at Far Niente and Nickel & Nickel. With access to some of the best fruit sources in Napa Valley, we knew we could craft a wine that would stand out. That's how Post & Beam started to take shape. And yes, Post & Beam is an architectural term that ties back to the construction style of the Nickel & Nickel winery. Like the post and beam method, which requires craftsmanship and balance, we use time-honored winemaking techniques to create wines that offer those same qualities—wines crafted with care, balanced, and ready to be enjoyed upon release. It felt like the perfect fit.
Where do you source your fruit from? The Chardonnay is a particularly excellent value- tell me about the production methods. - 'We source the Cabernet from numerous estate vineyards and a combination of grower vineyards that we have long-term relationships with. That is important to us as we want a strong, long-lasting foundation to build these wines upon. The Chardonnay is sourced from Carneros. We have found that it matches our wine style with the fresh fruit-driven palate and vibrant acidity. Carneros is associated with a cool coastal bay influence that perfectly ripens our grapes to our desired style. Most of these grapes come from our Grand Sky Vineyard, consisting of the perfect combination of clonal selection, soil profile, and vineyard aspect. This is our foundation for the wine, and the rest of the grapes are thoughtfully sourced from our preferred growers in Carneros.'
These wines are values, especially for Napa Valley fruit. Without giving away any secrets, what can you tell me about how you accomplish these wines at their price levels? 'It's not easy to make value-driven wines out of Napa anymore. A big part of our success comes from being intuitive farmers, working with like-minded grower partners, and farming our estate vineyards to our specifications. Paying attention to the quality of fruit is key—it's what makes a great bottle of wine. At the end of the day, it's about making the most of every grape and being smart about every penny we spend.
Bottle of Far Niente Chardonnay and Cabernet Sauvignon
Notes on some of the latest releases from these wineries:
Post & Beam Chardonnay 2023 (Carneros)
100% Chardonnay; fermented in a combination of French barriques and stainless-steel tanks and aged in 30% new French oak sur lie for seven months. Brilliant medium-deep yellow; aromas of lemon custard, crème caramel, lemon zest and Anjou pear. Medium-full, with excellent ripeness, well-integrated wood notes, very good acidity and impressive persistence, along with excellent varietal character. There are gobs of delicious Chardonnay fruit on the palate. This is a harmonious, delicious Chardonnay that should have wide appeal. Enjoy now or over the next three to five years. (92)
Bella Union
Cabernet Sauvignon 2022 (Napa Valley) - A blend of 94% Cabernet Sauvignon, 2% Merlot, 2% Cabernet Franc, 1.5% Malbec, .5% Petit Verdot; aged in a 50/50 mix of new and neutral French oak barrels. Bright, medium-deep ruby red; aromas of cocoa powder, black currant, violet and a hint of blueberry. Medium-full, with appealing ripe fruit, good acidity, nicely integrated wood notes and medium-full, round, elegant tannins. Approachable now, this will drink well for the next six to eight years, perhaps longer. (91)
Cabernet Sauvignon 2021 Rutherford (Rutherford, Napa Valley) - A blend of 97% Cabernet Sauvignon, 3% Petit Verdot; aged in French oak barrels (80% new) for 18 months. Bright, medium deep purple; aromas of black currant, clove, purple iris and mocha. Medium-full to full-bodied, this displays excellent ripeness, beautiful varietal purity and typicity, well-integrated oak notes, good acidity, medium-full tannins and notable persistence. Here is a classic, modern-day Napa Valley Cabernet Sauvignon that while formidable, does not go over the top. Best to wait a few years; peak in 12-15 years. (93)
Nickel & Nickel
Cabernet Sauvignon C.C. Ranch 2021 (Rutherford, Napa Valley) - 100% Cabernet Sauvignon from the ranch in Rutherford owned by two Napa families, the Carpys and Connollys. The wine was matured for 16 months in French oak, 55% new, 45% once used. Bright, medium deep purple; aromas of bing cherry, raspberry, red plum preserves and thistle. Medium-full, this has beautiful ripe fruit, medium-full, round tannins, very good acidity and very well-integrated wood notes. There is excellent varietal character and the overall effect is one of restraint as well as appealing youthful harmony; this is not a powerful young Napa Cabernet Sauvignon, but one of charm and a sense of place; this is not a wine trying to emulate other Napa Valley Cabernets, but one that stands on its own qualities. This has the harmony at present to be paired with lamb chops tonight, but clearly the wine will exhibit greater qualities over time. Peak in 12-16 years, perhaps longer thanks to its impressive harmony. (93)
Cabernet Sauvignon 'Element 28' 2022 (Napa Valley) - 100% Cabernet Sauvignon; the wine was named by the owner of the vineyard, Eric Nickel; element 28 on the periodic table is nickel. Aged in French oak barrels, 55% new, 45% used. Bright, medium deep purple; intriguing aromas of Damson plum, boysenberry, mocha and lavender. Medium-full, with excellent ripeness, very good acidity, ample wood notes, medium-full tannins and a tightly constructed finish that displays notes of blackberry and dark chocolate. Give this time to round out; peak in 10-15 years. (92)
Cabernet Sauvignon John C. Sullenger Vineyard 2022 (Oakville, Napa Valley) - 100% Cabernet Sauvignon; aged in French oak barrels (55% new, 45% used); the Sullenger vineyard surrounds the winery in Oakville; it was named for John Sullenger, who settled the farmstead in the 1880s. Bright, medium deep purple; aromas of black cherry, black thorn, purple iris and eucalyptus. Big and ripe, with bright fruit, good acidity, ample wood notes, rich tannins and a powerful, fruit-driven finish. This offers classic Oakville character; tightly constructed, this needs four to five years to round out and display greater character and elegance; peak in 15-18 years. (92)
Far Niente
Chardonnay 2023 (Napa Valley) - 100% Chardonnay from vineyards in Coombsville; aged sur lie in French oak, (45% new, 55% used). Bright, medium deep yellow; aromas of pear, baked apples, nectarine and lily. Medium-full, with excellent depth of fruit; a rich, well-structured mid-palate, beautiful varietal purity and a lengthy finish. The oak notes add complexity and texture and serve in support of the lush fruit. In many ways, this is an update of a classic Napa Valley Chardonnay from the 1980s and '90s, but in an updated style that is supremely balanced and beautifully restrained. Enjoy now or in a few years with lobster, swordfish or similar foods. Peak in six to ten years. (95)
Cabernet Sauvignon Benson Vale 2021 (Oakville, Napa Valley) - This is the inaugural release of this wine, named for John Benson, who founded the Far Niente estate in the 1880s. 100% Cabernet Sauvignon, aged in 85% new French oak. Bright, intense purple; aromas of black currant, cassis, tobacco leaf and a hint of black olive. Full-bodied, this is a powerful Cabernet Sauvignon with outstanding concentration, excellent ripeness, very good acidity, ample oak, medium-full tannins that are beautifully balanced and significant persistence. Wonderful Oakville style. Very impressive now, this is an infant, and needs time to display its best characteristics. The balance is so spot on, so that this will reveal its glories little by little over the next 20-25 years. (96)
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