Relic Wine Cellars

Happy International Women’s Day to the amazing women that have, and will continue to, make Relic a dream come true. From punch downs to hospitality, we couldn’t have made it here without you. A special shout out to our proprietor, Schatzi, for being an inspiration to us all; she is the roots that keep Relic grounded and at the heart of every single bottle we make. Thank you, thank you, thank you! Cheers!

Thank you, Powell Yang & Justin Lee!

10 mags PLUS a pizza party at Relic with Behrens Family Winery. Will be a blast!

New releases to our mailing list! We are so very excited to be releasing 3 new wines, and revisiting one of our favorites from the Library. If you would like access to these incredible wines, click the link in our bio to join the mailing list. Cheers!

As we await our first grapes, here’s a look back at our Summer highlights, starting with an amazing, educational, enriching trip to Spain full of wine, food, history and art.

Congratulations, Cam! We are so proud of our Estate Manager, finishing his first half triathlon in 2 hrs 30 mins. Crushed it! 💪🏻

Really proud of this team, and the work they did on Capitol Hill last week advocating for Napa Valley wildfire prevention and smoke research.

Occasionally retracing your steps can reveal so much in life, and in winemaking this is hugely important, and sometimes even a revelation. We only get a few dozen vintages to make wine if we are lucky, and checking back in to see how things have developed after the plethora of decisions were made in the making of a wine is one way to hone your skills. Once the wine is in the bottle, you can’t change a thing, and the wine takes on a life of its own without your guidance. This is the best part: the greatest wines have hidden dimensions, and we try to raise our wines to have the energy to develop some of these elements that were hidden in barrel. This 2010 Artefact Cab did exactly that, with a lot of life and freshness still, yet with a floral complexity that is a welcome surprise. Drink ‘em if you’ve got ‘em!

Love is in the air… captured in the moments.

Our cure for Super Bowl food… 2018 Supermoon with a plate of pan-roasted veggies, herbs and sprouts with pickled cabbage and heaps of fromage blanc drizzled in copious amounts of extra virgin olive oil from and balsamic.

Our recipe for a life well lived… Eat more, drink more, exercise more. 5 mile vineyard run to start the day. Sunrise perfection.

Today marks the official release of our newest wines including: 2020 THE SAGE Chardonnay, 2019 SILVER EAGLE Pinot Noir, 2019 FIELD BLEND Old Vines Proprietary Red and 2019 THE PRIOR Cabernet Franc. Less than 100 cases each.

We love Chardonnay and are gearing up to release the 2020 Sage Chard tomorrow. In the meantime, we’re rocking a breakfast of champions: tasting the barrels of ‘21 Collateral Chardonnay which is on its way to tank for bottling soon.

We’re rocking high vibes on this beautiful Friday with the newest addition to the Relic wine cave. A Resonator guitar Mike plays in open-G tuning, Muddy Waters-style, with a slide. He’ll be busting this baby out for our Virtual Tasting to introduce the new releases on Tuesday Feb 7th. Reach out if you’d like to join in but haven’t received an invite.

These are the days we live for. The creative moments when you can see a couple years (or more) of hard work come together to express a rare and unique beauty. We began blending the best single barrel of Cab in the cave, with the best single barrel of Petit Verdot. The result is delicious enough to be be named Atmos. This Proprietary Red is produced only in the years that the stars align. The last time was 2016. -farmed

When this inspiring batch of women get together the wine, food, wisdom and camaraderie is amazing. (Just missing Francoise Peschon from our posse this eve.) .ceo

Happy Saturday.

We live for amazing meals, shared with friends to celebrate the season. Right now the season is truffles! Fresh black melanosporum truffles to be exact… that we devoured atop potato-leek agnolotti, made by hand by the super talented chef Sarah Heller. Truffles courtesy of John Magazino. Wines courtesy of all involved. The pairings of the night were a 2009 Denis Morlet Gevrey-Chambertin 1er Cru Lavaux-St-Jacques and a 1996 Serafin Gevrey-Chambertin 1er Cru Corbeaux.

This is the entire production of 2022 Hyde Vineyard Chardonnay. It just finished ML and is tasting so good. The grapes were picked right before the Labor Day heat, so it showcases the freshness of a long, cool summer with the marine layer in full effect. ✨

Schatzi’s first food love is ice cream with equal adoration for pastries from some amazing places. But… she also LOVES pickles. Today, Mike was in full “stunt chef” mode and lovingly made pickled Brussel sprouts for her.

We went to Malta, and it was ahhhmazing. One highlight was the incredible sea-to-table lunch we enjoyed at Tartarun in Marsaxlokk. The lobster tortellini was off the charts good with a local Isis Chardonnay that was full of incisive, delicious minerality. Epic lunch.

Wish we had more photos to share of the epic experience we had at Nobelhart & Schmutzig. There’s a reason it’s regarded as one of the best restaurants in Germany and why their somm has won best Sommelier in Europe 3 years running. Food. Wine. Music. All next level and officially on our don’t miss list.

We hope your 2023 is kicking off in style. For the love of adventure and seeking out the spots in the world with real heart, we headed to to welcome in our new year. Not only a great opportunity to practice our German, it was also an awesome opportunity to enjoy the culture and aesthetic of a modern city with a uniquely 80s vibe. Schnitzel at was something special but the Christmas market at stole the show.

We’re feeling the holiday coziness settle in and are feeling grateful for our health, and our families - those we were born with and those we’ve chosen along the way. Thanks for being part of our journey. The best is yet to come.

We love Katchapuri… a traditional Georgian dish, it’s a cheese-laden staple from the Relic wood fired oven. Today we’re rocking it in celebration of our incredible friends at Kimberly Jones Selections.

New Hospitality Director’s first priority? Setting up the turn table and his collection of vinyl to keep the vibes high.

We make wine because we LOVE wine, and the opportunity to taste the most delicious representations from a singular place and time, the world over. This Cornalin was quite the find! And the ‘73 Armanac… wow.

Gratitude… for all of you who believe in the work we do and the wines we make, for being able to take this life journey together, and for the beautiful places we get to enjoy wine, food and music, afar and right here at home in Napa Valley. May all glasses be full this Thanksgiving.

It was awesome to be on a panel with these gents for the Historic Vineyard Society tasting at the new Compline wine cellar in Napa. Tegan Passallaqua always brings the encyclopedic knowledge, and Steve Frediani has my undying respect and gratitude for carrying on the tradition of his father and his grandfather in farming their very old Carignan vines.

Treasure hunting in Alba…. to