Neyers Vineyards was established by Bruce and Barbara Neyers in the early 1980s when they bought a 35-acre parcel of potential vineyard land in Conn Valley, a foothill region of the Napa Valley, a few miles east of Saint Helena. At the time, Bruce was National Sales Manager at Joseph Phelps Vineyards, and Barbara was a cook at Chez Panisse Restaurant in Berkeley. A portion of the land was developed to vineyards over the next few years, and in 1992 they staged their first harvest. That same year, they hired Dave Abreu to oversee their vineyards — now planted to Merlot and Cabernet Sauvignon — and Bruce teamed up with Berkeley-based French wine importer Kermit Lynch, a decision that began to shape the couple’s vision for Neyers Winery. Neyers spent the next 25 years with Kermit Lynch, and travelled regularly to France in the course of his work, importing wines from 150 small, family-owned businesses, all of them farming sustainably or organically, and using traditional, old-world winemaking techniques. In 2004, Tadeo Borchardt joined the team as winemaker, and brought a passion for naturally produced, old-world wines.

Today, Neyers’ 20-acre vineyard in Conn Valley provides most of the grapes for three of their wines: Left Bank Red, Cabernet Sauvignon Neyers Ranch, and ÂME Vineyard Cabernet Sauvignon. Chardonnay fruit, along with grapes for other Neyers Winery bottlings, are sourced from other California locations.

Visit our other tabs to read further into our backgrounds and winemaking.