The single square mile of hillside pioneered by the Newtons in 1977 is an impressive site, with expansive vistas of Napa Valley and beyond.
The terraced mountain estate has less than one-fifth of its total 560 acres planted to vines at elevations ranging from 500 to 1,600 feet above sea level. The non-farmed acreage remains in its native forested state providing natural habitat for indigenous wildlife.
Each of the distinctive vineyard blocks is planted to a specific Bordeaux variety with an emphasis on Cabernet Sauvignon.
These parcels reflect distinct soil types, sun exposures and individual microclimates. The blocks are fermented separately to contribute complexity to the final blended wine. The blocks are set among the native vegetation to preserve the ecosystem of the hillside.
The dominant feature of this remarkable site appears at the vineyard’s highest point where a single tree crowns the ridge line. This lone pine, over 100 feet tall and visible from many points in Napa Valley, is called Pino Solo. An enduring icon, Pino Solo appears on the label of Newton wines, a mark designating singular wines created from a singular passion.
The winery was designed and built to blend into the mountain and includes elements of the founders’ native lands interwoven with the California environment — roses, a pagoda, a Chinese red gate, lanterns, a London phone booth and English gardens.
Cabernet Sauvignon has consistently proven to be the strongest performing varietal in our Spring Mountain vineyard and to emphasize its exceptional quality, our replanting efforts are focused on Cabernet Sauvignon.
As we replant our Spring Mountain vineyard blocks, we are utilizing outstanding Cabernet Sauvignon grapes from our three estate vineyards in Napa Valley’s most prestigious appellations: Spring Mountain, Mt. Veeder and Yountville.
Rugged and steep, our Mt. Veeder vineyard is comprised on 20 blocks spread out over 50 acres. The Cabernet Sauvignon grown in that vineyard has a fine structure and classic Cabernet aromas and flavors, such as red and black fruit and tobacco.
As we replant our Spring Mountain estate, we are relying on 69 blocks to provide our Cabernet Sauvignon. The Spring Mountain fruit expresses an intensity and opulence that is balanced by an unparalleled vibrancy.
We grow Cabernet Sauvignon in 118 acres, divided into 20 blocks in Yountville. Our Yountville vineyard offers fruit with a plushness, middle palate and deep, dark fruit flavors and aromas, such as cassis and ripe plums.
Newton’s sustainable practices consider the entire ecosystem, vines, animals, other plant species, soil life and type in order to minimize pests and diseases and foster a healthy symbiotic relationship between our vines and the environment. Avoiding commonly practiced short-term solutions, Newton adopts a long-term sustainable and balanced approach.
The Napa Green Certified Land and Winery program is a third-party certified, voluntary program Newton participates in to express its dedication to working in harmony with nature. As part of the Certified Winery program, Newton meets a host of requirements, including water conservation, energy conservation, pollution prevention, and solid waste reduction elements. Our certification relies on comprehensive analysis of our operations, which we adhere to with complete commitment.
Working within the Certified Land program, includes restoration of wildlife habitat, healthy riparian environments and more in concert with sustainable agriculture practices. We also restore, protect and enhance the regional watershed. The program includes not only farmed or vineyard land, but also non-farmed and wild land, roadways, stream banks, drainages, and more within a specific property.
Newton’s system of ponds captures and stores winter rains for use in summer irrigation, limiting the need to pump water from the Valley’s aquifer and reducing the amount of energy needed for irrigation. The ponds also act as natural silt dams to prevent soil erosion from entering nearby streams and the Napa River, preserving the native habitat and fishery.
A cover crop is planted in the vineyard rows to reduce soil erosion and enhance vineyard soil fertility and structure. Newton plants a seed mix designed for the extreme mountain conditions. The cover crop recipe varies with the vineyard’s age and includes native grasses and clovers such as Fescues, Rye, Oats, Strawberry Clover and Purple Vetch. Cover crop act as a “net” to hold insects. Cover crops also improve soil structure and health by enhancing the organic matter content, soil structure and soil microbial fauna.
Each Newton harvest yields pomace of grape skins, stems and seeds which is collected and composted to be used later in the vineyards as a natural fertilizer and soil builder. All glass, cardboard and plastic waste generated on the property is recycled.
An early model of green design, the winery was built to be 80 percent underground. An elaborate cave system, spanning three vertical levels and five avenues, is used for maturing Newton’s wines in barrel. This cave design creates a natural temperature control system, an early commitment by Newton to responsible energy use. A rooftop parterre garden, planted to herbs and roses, provides insulation for the Chardonnay fermentation room located beneath by maintaining cool temperatures, enhancing humidity when necessary and reducing energy requirements.
Newton’s “Nature by Design” philosophy is present throughout the winemaking process. The winery was custom designed to allow minimal handling of the fruit, from the use of gravity flow systems to separate batch fermenting. Newton wines are naturally fermented using indigenous yeast to preserve the natural fruit essence achieved in the vineyard. The subtle variances of each component, when blended together, contribute to the overall complexity of the finished wine.
Newton wines mature in French oak barrels in caves tunneled into the hillside which offer an ideal environment for aging while blending in with the natural surroundings. This meticulous method of crafting of wines in harmony with nature is labor-intensive, yet produces some of the world’s finest wines. Newton wines offer intense purity of fruit and have the unique ability to be enjoyable on release or after decades of careful cellaring.
Our Unfiltered Chardonnay is barrel-fermented using indigenous yeasts. The wine is aged in French oak barrels. During maturation every barrel is hand-stirred to re-suspend the sediment, a technique that protects the wine from oxidation and creates added complexity. The individual lots are then blended and bottled unfiltered.
Once harvested, our red wine grapes are sorted using an optical sorter that inspects individual berries to ensure uniform, perfect ripeness. The must then undergoes a cold maceration followed by fermentation. The wine then rests on the skins to develop additional complexity before being pressed and aged in French oak barrels.
Founded four decades ago, Newton’s guiding philosophy was to work in harmony with nature to produce wines of purity that offer a true sense of terroir. This legacy is still carried on today, by the Newton winemaking team who consistently craft wines that are an exemplary expression of Napa Valley.
Alberto Bianchi did his first crush at Newton in 2014; in April 2016, he returned to become Newton’s Winemaker.
Born in Milan, Italy, Alberto earned a Bachelor degree in viticulture and enology from the University of Milan, then went on to achieve a double Master degree in the same subjects from the University of Turin and the University of Lisbon.
In addition to his experience as an early winemaker at Newton, Alberto has worked at Cape Mentelle in Australia’s Margaret River region, Terrazas de Los Andes in Argentina and Cloudy Bay Vineyard in New Zealand. He previously held winemaking positions in Italy’s Piedmont, Tuscany and Campania regions at Viticoltori de Concilis, Marchesi de Frescobaldi and Terre da Vino; at Preignes le Vieux in France’s Languedoc region, and Yealands Estate in Marlborough, New Zealand.
Andrew Holve joined Newton in 2015. Prior to Newton, Andrew worked at Ridge Vineyards as a lab intern during harvest. He has also worked harvest at Kenwood Vineyards and Patz & Hall in California and Church Road Winery in New Zealand. Andrew holds a Masters Degree in Viticulture and Enology from University of California at Davis.
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