The Honig Story

In 1964, Louis Honig purchased a 68-acre ranch in the heart of the Napa Valley and planted it with Sauvignon blanc and Cabernet Sauvignon grapes. Honig managed to get their Sauvignon Blanc into most fine restaurants in California. From there, production and distribution grew. In 1987, in addition to the Sauvignon Blanc for which they were already known, they began producing small amounts of Cabernet Sauvignon. Read More...

What began as a small garage winery has become a team of people who work collaboratively to run an inspiring and socially responsible business.

Today, with winemaker Kristin Belair, the family produces Sauvignon Blanc and Cabernet Sauvignon, and Honig wines, which were once only available in one San Francisco restaurant, are now on the wine lists of hundreds of fine restaurants across the country. And Louis Honig's vision of bringing his family together to share in the beauty and bounty of Napa Valley, while producing outstanding wines, has become a reality.