Walking into the Vincent Arroyo Winery, one gets the sense that it has been here forever. Is it just the comfortable atmosphere of a big barn full of oak wine barrels that lends to the sense of permanence or is it because Vincent Arroyo Winery has been producing wine for over thirty years? Perhaps, it’s a combination of both. In the early 70’s, Vince Arroyo left behind a career as a mechanical engineer in the Silicon Valley and headed to Calistoga, at the northern tip of the Napa Valley. He felt much more at home close to the land, being able to see and taste the fruits of his labors.
The purchase of the 23 acres of the Greenwood Ranch property in 1974 began the evolution of what is seen today. Vince has always been a farmer at heart, taking care of the land to produce the best that it can. He began to transform the Greenwood Ranch by ripping out existing prune trees and unhealthy vines and planting new vineyards. The first wine vintage was 1984. Originally, Vince made just a few hundred cases of his favorites, Petite Sirah and Cabernet, selling the majority of the grape tonnage to other Napa wineries. Today, Vincent Arroyo Winery produces over 8,000 cases.
The daily operations of the winery are still truly a family affair. Vince’s daughter, Adrian Moye and her husband, Matthew Moye are the co-proprietors. Matt can usually be found in the cellar tending to the wines and Adrian’s primary role is overseeing the daily operations of both the winery and tasting room. Matt and Adrian met in law school but soon decided that wine was more their style. The couple took over ownership in 2012 and are hoping to prepare the family business for the next generation – their three boys: Collin, Grayson and Oliver.
“We are farmers first and winemaker’s second”. Matt Moye
Vincent Arroyo Winery’s winemaking style is the embodiment of our philosophy about the land. We consider ourselves the caretakers of the land and are always searching for the best farming practices starting in the vineyard before the grapes are even harvested each year. We decide how the grapes from each vineyard will be vinified, when they will be picked, how they will be crushed, what fermentation regimes they will undergo (pumpovers, extended macerations, pressings), and finally, what percentage of French or American barrels, new or old barrels to maximize the optimum flavors of the wine during the barrel-aging process.
The wines produced at the Vincent Arroyo Winery have put a star on many Napa Valley maps as a place that shouldn’t be missed. Our signature wine is still Petite Sirah and it has become so popular that it often sells out before it is bottled every year. We also make a Chardonnay, several Cabernets, Merlot, Sangiovese, Zinfandel, Tempranillo, a dessert Port and several red blends.