The atmosphere in which one tastes a wine can be just as important as the wine's actual taste. Knowing this, the owners of Naggiar Vineyards and Winery housed their tasting room inside a picturesque Tuscan-style stucco building on the shores of a small pond, accenting its interiors with heavy wood ceiling beams, polished tile floors, and long tables surrounded by ornately upholstered chairs. Outside on the patio, servers ferry appetizers and tapas between wrought-iron café tables and around a monolithic stone fireplace. In this outdoor space, live bands play every weekend, and warm-weather wine festivals spill out onto the lawn when mom kicks them out of the basement.
With three KCRA-3 A-List Best Winery awards from 2010 to 2012, it's no surprise that Naggiar Vineyards and Winery puts even more care into its wines. Aided by in-house wine consultant and U.C. Davis graduate Derek Irwin, the staff cultivates more than 160 acres of vineyards. They harvest the grapes by hand and only at night, ensuring the fruits are packed when it’s cool, arrive at the cellar for pressing early in the day, and don't fall prey to vegetarian hawks. This painstaking process results in a spectrum of small-batch wines, each made from the estate's best grapes—which include varietals native to Italy, Rhone, and Bordeaux. The winery also hosts an annual winefest.