For more than 175 years, Regusci Winery has been shaped by a deep connection to the land and a spirit of perseverance. Established in 1850 as a working ranch, the property has evolved alongside generations of the Regusci family, each leaving their mark through dedication, innovation, and care. Each milestone reflects the Regusci family’s journey, honoring the past while continually cultivating the future of this historic property.
Terril Grigsby settles on the Occidental Vineyard Ranch, a 257-acre property with grain fields, vineyards, and pasture, laying the groundwork for Napa Valley agriculture.
Grigsby constructs a three-story, gravity-flow winery with a 275,000-gallon capacity, complete with a still house for brandy production. He introduces Zinfandel to the property, establishing vineyards that remain foundational to the land today (Block 8).
The young immigrant returns to Italy briefly to marry and brings his bride back to the United States. Their first son, Angelo is born in 1926, and their daughter Isabelle followed in 1929. To support their family, Gaetano and Livia establish their own milking barn in Napa Valley.
Gaetano Regusci purchases the 286-acre estate from the heirs of T.L. Grigsby, using the land for a dairy that remains in operation until 1969. The property becomes home to the Regusci family and the center of their agricultural endeavors.
Expanding the ranch’s operations, the family builds silos, a hay barn, and a slaughterhouse, launching Countryside Meats to diversify farm production.
Angelo Regusci leases portions of the ranch to pioneering Napa vintners, including Clos du Val and Robert Mondavi, while establishing 50 acres of Bordeaux varietals for his own estate vineyard. This marks the modern revival of grape growing on the ranch, coinciding with the international recognition of the Stag’s Leap AVA.
Jim Regusci began managing vineyard operations professionally, combining traditional farming knowledge with modern vineyard management practices.
Replanting of key vineyard blocks, including Syrah and Cabernet, begins. The ranch also launches cold-pressed olive oil production, reflecting a commitment to evolving agricultural practices.
The first estate wines, Cabernet Sauvignon, Merlot, and Zinfandel, are produced on the ranch, reviving a winemaking tradition dormant for nearly a century.
The historic hay loft is transformed into a tasting room, allowing visitors to experience the ranch’s wines on-site and deepening the connection between the land and its harvest.
Heritage livestock, including chickens, turkeys, and pigs, are integrated into farm operations alongside sustainable practices such as habitat restoration, soil enrichment, and water conservation, solidifying the ranch’s commitment to long-term stewardship.
The Culinary Garden and Farm Wagon program launches, offering guests a direct experience of the ranch’s produce and farm-to-table philosophy.
Beef cattle return to the ranch, completing the heritage livestock program and reintroducing a traditional element of ranch life.
Bill Nancarrow joins as Regusci Winemaker, guiding estate viticulture, refining winemaking techniques, and shaping the next generation of wines grown and crafted entirely on the ranch.
Regusci expands its presence with the opening of Regusci Downtown, creating a new space in Napa to share estate wines, host community gatherings, and extend the ranch experience beyond
Jim Regusci is named Napa Valley Grower of the Year by the Napa Valley Grapegrowers, recognizing his decades of leadership in vineyard farming, sustainability, and community.
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