Papapietro Perry Winery is located on Dry Creek Road in Healdsburg, with a patio tasting room that looks out over the Dry Creek Valley. The wines tell a different story: single-vineyard Pinot Noirs sourced from some of the finest blocks in the Russian River Valley, Anderson Valley, and Dry Creek Valley, made by Executive Winemaker Ben Papapietro with a straightforward philosophy — authentic, not pretentious, and focused entirely on quality in the glass.

From a San Francisco garage to Sonoma County

Papapietro Perry started the way many great things do: with passion, friends, a garage, and no particular plan to turn it into a business. Ben Papapietro, a native San Franciscan of Italian descent who grew up with wine at every family meal, began making Pinot Noir at home in the 1980s alongside his friend Bruce Perry. The wines were good enough to draw attention from publications like Wine Spectator before the pair had even considered going commercial.

The winery took shape in 2000 when Bruce Perry secured space at Windsor Oaks Winery in Sonoma County, enabling commercial-scale production. The early operation was deliberately minimal — no tasting room, harvest crews sleeping in tents and cooking under the stars, all energy focused on the wine. That simplicity is still embedded in the approach. The cellar today is, as Ben puts it, just a more elaborate version of his garage. Renae Perry joined the business to handle marketing and sales, and Yolanda Papapietro came aboard in 2008 to manage distributor relations.

Authentic, not pretentious. Confident, but not too serious. Humble. The winery is an extension of my home and personal hospitality.

Single-vineyard Pinot Noir across Sonoma County

The portfolio centers on nine distinct single-vineyard Pinot Noirs, each one pulling from a specific parcel and reflecting that site rather than a house style. Sourcing spans the Russian River Valley, Anderson Valley, and Dry Creek Valley — three AVAs with meaningfully different climates and soils, which is what gives the lineup its range. Peters Vineyard and Leras Family Vineyards were among the earliest partnerships, secured in the foundational years when Ben and Bruce were identifying sites that consistently delivered the character they wanted.

Campbell Ranch is among the most recognized in the current lineup, taking home the 2026 Los Angeles Invitational Wine Challenge award. Each vineyard bottling is released as a standalone wine with its own character, which lets wine lovers explore what different corners of Sonoma County taste like in the glass.

Zinfandel, Chardonnay, and Rosé alongside the Pinot Noirs

While Pinot Noir is the anchor, Papapietro Perry also produces Zinfandel from Dry Creek Valley fruit — a natural fit given the AVA’s reputation for the variety. The Zinfandel here is made with the same restraint that shapes the Pinot Noirs: fruit-forward and lively without the jam and excess that can weigh down less careful Zinfandel production.

Chardonnay and Rosé of Pinot Noir round out the lineup, giving visitors a full range during the seated patio tasting. Wine Spectator featured the winery’s Pinot Noirs in May 2025 in an article titled “Papapietro Perry’s Vibrant Pinot Noirs,” and the winery was named Best Red Wine in the 2025 Press Democrat Best of Sonoma County awards.

Pairing Papapietro Perry wines with food

Single-vineyard Pinot Noir built for transparency rather than weight is one of the most versatile food wines made anywhere. The acidity that defines Russian River Valley Pinot — the result of cool fog-driven mornings and moderate growing seasons — interacts with fat and protein at the table in a way that makes food taste more complete. Salmon, duck, mushroom-forward pastas, roasted chicken, herb-crusted lamb: the acidity in the wine cuts through richness and the earthy character of the wine deepens the savory elements in the food.

Dry Creek Valley Zinfandel carries more fruit weight and slightly more tannin, which shifts the pairing toward heartier territory. Grilled ribs, smoked brisket, pizza with spiced toppings, and charcuterie all give the wine something to meet at full strength. Chardonnay at the table works best with lighter proteins — white fish, chicken in a light sauce, or soft cheese — where the wine can show its texture without being overwhelmed by competing richness.

Papapietro Perry Winery: common questions