Mike Bee and Jim Peterson first teamed up in the early 90s, working side by side to resolve legal cases at their firm in Charleston, West Virginia. At the end of the workday, the two would often uncork a bottle of wine, discussing the characteristics of their favorite bottles in between sips. While attending a law convention in 1994, they toured the wineries of Napa Valley, and the experience proved inspirational. They enlisted the help of veteran winemaker Ray Coursen, and Falcor Winery was born.
In order to achieve an exceptionally balanced taste, the Falcor team selects grapes harvested at peak ripeness, well before the expiration dates spelled out by their vines. This fastidiousness has paid off. Their 2005 Napa Valley cabernet sauvignon earned a spot on Wine & Spirits’ Year’s Best Cabernet & Blends list in 2010. This wine and others can be enjoyed in the winery's tasting salon, where award-winning chef Chay Woerz prepares menus and tastings that incorporate smoked meats and cheeses and wine-infused chocolate.