Farella Vineyards

Frank Farella founded Farella-Park Vineyards in 1985 in a small, 400 square foot winery next to his house in Napa. His long-sought goal to grow fine wine grapes from a modest, depression-era background was a story that unfolded slowly and steadily. Beginning with his Italian grandparents at home, many home-made wines from the Napa and Alexander Valleys, and ultimately, a test vintage in 1982 from young Farella Vineyard grapes, the commercial venture began in 1985 as a barrel of Chardonnay, a stainless fermented Sauvignon Blanc and a Merlot/Cabernet field blend.

While the first 5 vintages were produced by Frank Farella (with Tom’s help), Tom took over in 1991 and led the winemaking until the end of 2018. Ryan Pass, also a UC Davis Viticulture and Enology graduate, was then promoted to Winemaker. His passion and skill set have dovetailed perfectly for the winemaking goals and he and Tom continue to work together as the sole labor and expertise for production of Farella wines.

In 2009, in the midst of the Great Recession, Tom steered his sights to writing a petition then sent to the federal government for the designation of “Coombsville” American Viticultural Area (AVA). It would become Napa Valley’s 16th sub-AVA in November, 2011.

The winemaking goal is to provide delicious, balanced wines that enhance the meal. Since the wines are estate bottled, we have the advantage of exact timing for harvest and all winemaking operations which has become more rare in the Napa Valley. The emphasis is on terroir-driven wines with layers of complexity and worthy of aging. Our wine library, going back to 1985, reveals the achievement of these goals. Farella wines typically are alive and ever-evolving, “telling a story” of the site and personality of each vineyard block.

With an effort to keep the property as natural as possible, the vineyard has been farmed sustainably for decades with an effort to reduce erosion and soil compaction. Most of the vineyard is no-till, meaning the vinerows are only mowed in an effort to minimize inputs and preserve soil health. Much is farmed organically with the exception being the steep, rocky hillside terraces that have special requirements. The property is certified “Napa Green” and “Fish Friendly Farming.”