An appellation is a specific geographical region used for identify the origin of the grapes utilized in the making of wine. The Lodi appellation is host to some sixty outstanding wineries including the winery where Grand Napa Vineyards produces all of its brands.

Napa Valley AVA (American Viticultural Area) was established in 1981. The region covers 225,300 acres of land that encompasses almost the entire county of Napa. Some 391 wineries call Napa Valley home, making it the most densely concentrated wine region in the world.
The Napa Valley region is located 50 miles north of San Francisco, California and is bounded on both sides by mountains – the Vacas on the east and Mayacamas on the West. The valley’s topography changes dramatically from windswept flats in the north to the confines of mountains in the south. As a result of millions of years of geologic events such as the earth’s shifting crust, volcanic activity, and the deposition of sediment by changing sea levels, the valley has some 30 different soil types.

Optimal Climate Conditions

The growing season in Napa Valley is characterized by warm, dry days and cool evenings, and is influenced by its proximity to the Pacific Ocean. Napa Valley’s location makes for a very unique Mediterranean climate. Only 2% of the world has this unique climate. This weather allows grapes to ripen slowly and evenly. Within the appellation, however, there are distinct micro-climates ranging from a moderate climate with cool marine breezes to warmer temperatures with more rainfall.
The combination of these deep, fertile soils and a maritime climate of warm days and cool evenings produce grapes of outstanding intensity, complexity and balance. The art of matching the right grape to the right soil and climate yields diverse wines, each with their own unique characteristics. Because of many microclimates and terrains within the Napa Valley appellation itself, 16 distinct subappellation or AVAs have been granted. Napa Valley is known for producing beautifully crafted wines, especially the world-renowned Cabernet Sauvignon.


Grand Napa Vineyards

We dedicated to the mission of bringing the true essence and character of California’s wines to the world!

About Us: Our Goal

Our Company

Our company is dedicated to the mission of bringing the true essence and character of California's wines to the world. We produce approachable, full-bodied, well-balanced wines at very affordable prices. Whether you're interested in a wine for everyday drinking or award winning Napa Valley wines we can accommodate you and direct you to the perfect choice.


Many of our wine brands are fruit-forward, easy to drink and food friendly – perfect for everyday celebrations. The cornerstones of our portfolio are the Cabernet Sauvignon and Merlot varietals. We believe in good friends and goof times made possible with great wines that are delicious on their own or are perfect companion to food.

Our values

The varied micro-climate and soils of different California appellation produce a wide range of distinctive flavors. In addition, each vintner implements his own artisan technique, individual barrel selection, and application of fermentation and microbiology, which produces a great array of stylized wines. Consequently, we are pleased to offer a broad variety of wines, each possessing their own unique character and texture. Our winery is located in Napa, California in the very heart of the famous Napa Wine Country. It’s here that our skilled vintners persuade the true temperament and soul of our wines into reality.

We’re glad you dropped by, please stay a while and learn more about Grand Napa Vineyards’ wines, the various appellation of California, and our winemaking philosophy. To view our selection of brand labels, please click the “Wine Brands” link at the top of this page.


Grand Napa Vineyards excel at producing quality wines at affordable prices, regardless of the outcome of a particular growing season.

Wine Brands

Winemaking At Its Best
Grand Napa Vineyards excel at producing quality wines at affordable prices, regardless of the outcome of a particular growing season. Our winemakers create excellent wines that our customers consistently recognize as a reliable and economical purchase. Much time is spent in developing a distinctive character for each and every brand we offer. All of our wines have a distinct, individual profile that evolves from the changes in establish vineyard relationships as well as the fruit and flavor trends that are current in the industry. Grand Napa Vineyards continue to create interesting wines in styles that always please our clients.


Wine quotes

  • Wine is sure proof that God loves us and wants us to be happy.
    - Benjamin Franklin

  • Wine is bottled poetry.
    - Robert Louis Stevenson

  • To take wine into your mouth is to savor a droplet of the river of human history.
    - Clifton Fadiman

Private Labels

Creating your own brand identity

Grand Napa Vineyards has many levels of wine at many different prices. Many of our customers in Asia have come to our facilities and want our high quality wines with their own brand names.
This had been a very successful program for our customers as they benefit from our top quality wines and our very low pricing due to our high volume.

We have solutions for every retail private label need:

  • Full California varietal selections
  • All napa sub ava's avelible
  • Customize wine profiles
  • Complete in house brand design avelible
  • 2/3 weeks lable design or/and lable printing
  • Blending, filtering and bottling one week

  • Shipping available immediately
  • Expert handling and shipping of wine assistance
  • All export documentation available within 4 days of shipping if applicable
  • Chinese custom services available upon request

Wine quotes

  • Wine is sure proof that God loves us and wants us to be happy.
    - Benjamin Franklin

  • Wine is bottled poetry.
    - Robert Louis Stevenson

  • To take wine into your mouth is to savor a droplet of the river of human history.
    - Clifton Fadiman

Bulk wine

Wines for specific needs

Many of our customers have specific needs for wine and we are well prepared to handle bulk wine shipments from our facilities in the Central Valley of California. We can do custom blends of white or red wines to satisfy any taste and price structure. We have experience in shipping bulk wines around the world.

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Wine Facts, Statistics and Trivia:

  • Age of vine before producing useful grapes — 3 years
  • Age of vine before full production — 5 years
  • Productive lifetime of a vine — 30-35 years
    Although the quality can remain good, the yield begins to decrease after that
  • Grape clusters in bottle — 4-5
  • Grapes in a bottle — 500-600
  • Clusters on a vine — 40
  • Grapes in a cluster — 75-100
  • Grape clusters in one glass of wine — 1
  • Vines per acre — 500 - 1300
  • Pounds of grapes produced by one vine - 8-12
  • Tons per acre — 4 (average—can vary greatly)
  • Gallons of wine per ton of grapes — 120
  • Gallons of wine per acre — less than 500
  • Barrels per acre — 13.5
  • Bottles per vine — 4-6
  • Bottles per ton — 500—700
  • Bottles per acre — 4,000
  • Cases per barrel — 24.6
  • Glasses per acre — 16,000
  • Glasses in a bottle — 5-6
  • Bottles per 60 gallon barrel — 300

  • Calories in a 5 ounce glass of dry wine — 100-125
  • Fat in a 5 ounce glass of dry wine — 0
  • Carbohydrates in a 5 ounce glass of dry wine — 1-2
  • Cost of acre of new vineyard in Napa Valley — $220,000
    (some existing property has been sold for $500,000 an acre)
  • Cost of French oak barrel — $1000-1200
  • Cost of American oak barrel — $500-750
  • Average age of a French oak tree used to make barrels — 170 years
  • Number of years an oak barrel is used — 5-8
  • Number of vineyard acres in Napa County (2008) — 45,158
    (out of a total of 485,120 acres in the entire county) — only 9% of total land area
  • Number of vineyard acres placed in Land Trust never to be developed — More than 20,000 in conservation easements, and 38,000 in agricultural preservation
  • Proportion of total value at harvest of red varietals compared to white—Nearly 3:1
  • Number of wineries in Napa Valley — Approximately 400
  • Number of wineries in Napa Valley built since 1966—300 production facilities. The rest are cooperatively produced
  • Number of people/companies owning Napa Valley vineyards — 626
  • Number of people directly employed in Napa Valley wine industry (wineries, vineyards, vineyard/winery services)— More than 8,000

  • Number of people directly employed in Napa Valley wine industry and resulting hospitality industry—More than 40,000
  • Year grapes first planted in Napa Valley — 1838 (by George Yount)
  • First winery built in Napa Valley after Prohibition — Stony Hill (1951)
  • First large winery built in Napa Valley after Prohibition—Robert Mondavi (1966) (Louis Martini Winery was built in 1933 just prior to the end of Prohibition)
  • Biggest Napa Valley crop before grapes—Prunes
  • Largest corporate owner of vineyards in Napa Valley — Diageo (British corporation)
  • Largest private owner of vineyards in Napa Valley — Andrew Beckstoffer (Beckstoffer Vineyards, St. Helena)
  • Number of cases of Napa Valley wine produced annually— 9.2 million (2006)
  • Gross revenue from sales of that wine — 10.128 billion (2006)
  • Ranking of United States in world wine production (1999)— 4th — 533,596,000 gallons (behind Italy, France and Spain) (2008)
  • Ranking of United States in world wine acreage (1999) — 4th — 905,000 acres
  • Ranking of United States in world wide consumption — Second place - soon to become first
  • Percentage of U.S. wine made in California — 90%
  • Percentage of California wine made in Napa Valley — 4%

Grand Napa Vineyards

continue to create interesting wines in styles that always please our clients.

Our Blog

Read our latest thoughts on our always interesting blog.

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Veraison in Napa Valley

Posted on the July 30, 2014 by dwightep

It is late July, and we are enjoying beautiful summer weather here in the Napa Valley. Daytime high temperatures will generally range between 75 to 95 degrees (24-35 C) and the nights will cool down the high 50’s (14 C). Daytime high temperatures will vary widely throughout the valley and hills, which gives our area and its sub-appellations such unique characteristics. Today, for example, there is a 25 degree (14 C) difference in afternoon high temperatures between the Carneros and Pope Valley viticultural areas, which are both located within the broader Napa Valley.

This is an exciting part of the growing season when grapes start to change color. The color change is called veraison, which is a transitional period between berry growth and ripening. The onset of veraison marks a significant change in the fruit’s chemistry that will occur over the next 4 to 8 weeks.

The two main chemical changes that occur during ripening are sugar accumulation and acid conversions. At this point in the growing season, the primary sugar in grapes is sucrose, which is formed through photosynthesis. Sucrose is the same chemical as table sugar but it is not fermentable by yeast. As the fruit begins to ripen, enzymes will convert the sucrose to glucose and fructose. In the early stages of this sugar conversion, the berries contain only about 5% sugar, and there will be about 5 times more glucose than fructose. When the berries are physiologically ripe, which is about 40 to 60 days after veraison is complete, the fruit contains about 25% sugar with fairly equal amounts of glucose and fructose.
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Grapes contain many types of acid molecules, but most of the acidity in grapes, which we call titratable acidity, is derived from malic and tartaric acid. When the grapes begin veraison, they contain approximately 75% malic acid and 25% tartaric acid. Over the next six to eight weeks, the fruit will use malic acid as an energy source and will consume about 85% of the malic acid. The tartaric acid levels in the grape remain mostly unchanged throughout the ripening period. When the fruit is finally ripe, the total amount of titratable acid will be cut in half and will be composed of about 70% tartaric acid, 27% malic acid and 3% citric acid.
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Over the next two months I will start walking the vineyard rows to sample and taste berries, and conduct analysis on the sugar and acid levels. As the fruit becomes physiologically ripe, based on taste and analysis, the final judgment for making harvest decisions will ultimately come down to a careful balance between sugar and acid levels, flavors and textures. We anticipate a slightly earlier harvest this year, but all the pieces are in place for a great vintage!

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Cluster Formation: A Timeline

Posted on the May 27, 2014 by dwightep

As the unofficial beginning of summer nears with Memorial Day just around the corner, the vineyards here in Napa are beginning to take shape. Here is a photographic journal of grapevine development so far.

March 5th, 2014. Bud break. Moderate rains return to the valley after an unusually mild and dry winter. Daytime temperatures are in the sixties, and nighttime temperatures are now steadily in the forties. With a steady accumulation of warmer days and nights, enzymes within these Chardonnay vines trigger bud break in the Oak Knoll area. Blog Item
March 18th, 2014. Shoot development. Warm weather continues, and a few short-lived rain storms bring much-needed water to that valley. Red varieties, like this Syrah vine in St. Helena, are rapidly developing leaves and cluster flower buds. These tender young shoots are particularly prone to frost damage at this time of year. Blog Item
April 16th, 2014. With a bit more moisture in the soil combined with warm days, the shoots are growing very quickly with fully developed leaves. The cluster flower buds are fully formed now and are very close to bloom.
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May 6th, 2014. White varieties, like this Chardonnay vine, are have been in full bloom for about one week. Grapevines are self-pollenating and will rely on a steady breeze and moderate weather to realize full germination. Radical swings in temperature, heavy winds or rain can impede the flower’s ability to germinate healthy fruit. A poor “set” of berries in the cluster is called “shatter”.
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May 18th, 2014. The same Chardonnay vine is now fully “set”, as we say. From this point onward, we can begin to make our harvest yield predictions based on the average number of berries per grape cluster multiplied by the average mature berry weight.
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Bud Break in Napa Valley

Posted on the March 19, 2014 by dwightep

Spring is here in the beautiful Napa Valley. Long overdue rains finally returned to California in February, and so far, March has been full of sunshine. The vineyards are all neatly pruned now, and the dormant grapevine buds are beginning to swell and open to new green shoots.

The timing of bud break is dependent on the grape variety and vineyard temperature. Here in the Napa Valley, Chardonnay vines are usually the first to wake up and followed by other aromatic white varieties. Bordeaux varieties like Merlot and Cabernet Sauvignon will come out of dormancy several weeks later and are generally the last locally grown varieties to open up.

What’s truly amazing is how much specialized plant material is packed in those little buds. A miniature, embryonic shoot is compressed in the tiny bud like an accordion, and the primordial grape clusters have already been established. Biologically speaking, fruit for the 2014 vintage began production last summer as the buds were formed at internodes along the shoot.
Over the next several weeks we will be closely monitoring nighttime weather for frost events, as the young shoots are very tender and susceptible to frost damage. In the event of a hard frost, growers on the valley floor will use wind machines or sprinklers to help mitigate damage from freezing temperatures. If frost control is absent or insufficient, the grapevines do have a backup system in their secondary buds that will sprout when growth from the primary bud is severely damaged. Luckily for us, the forecast for the next two weeks calls for lots of sunshine with highs in the 70’s and overnight lows in the 40’s; so it’s clear sailing for now.

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Posted on the April 2, 2013 by dwightep

As will be reported in the upcoming issue of New England Journal of Medicine, a groundbreaking epidemiological study by UC Davis confirms what NVV members may already know: people who enjoy Napa Valley wines experience a measurable increase in cognitive function. In other words, they are smarter!

The UCD Department of Viticulture and Enology will release the results of its 27-year research project later today which shows a direct correlation between consumption of Napa Valley wine and higher cognitive brain functions. This multigenerational longitudinal meta-analysis of wine consumption is unprecedented in the world of wine research and was done without collaboration with other educational institutions.

According to the research, the phenolic compounds in wines made from grapes grown in the renowned winegrowing region interact directly with nerve cells, improve communication between synapses and encourage nerves to carry regenerative electrical signals to the brain.

“We’ve been able to isolate the unique attributes of the Napa Valley geology, climatology, and adaptive phenology that contribute to these observations,” said UCD Professor David Block.

The data show that Americans who consume five or more glasses of Napa Valley wine...

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Posted on the February 26, 2013 by dwightep

While the Vines are sleeping here in Napa Valley we are busy preparing for the growing season ahead. Now is a perfect time to prepare for your private label needs.

Please view our Year in Wine Making video for a complete understanding of the grape growing and wine making process.

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Our Team