Nichelini Family Winery has been in continuous operation by the same family since 1890, making it the oldest family-owned winery in Napa Valley. The estate sits in the remote Chiles Valley on Sage Canyon Road, where Anton Nichelini planted the original vines after emigrating from Switzerland and where his descendants still farm some of the same old-vine Zinfandel blocks today.

History of Nichelini Family Winery

Anton Nichelini emigrated from Switzerland in the 1880s and settled in the Chiles Valley after the terrain reminded him of the alpine landscapes he had left behind. He planted his first vines in 1890 and built the original stone winery building, parts of which still stand today. The property was bonded as a winery in 1897 under California Bonded Winery Number 5.

The family maintained operations through Prohibition by selling sacramental wine and table grapes. The winery survived the Depression, two World Wars, and the near-collapse of the California wine industry in the mid-20th century without ever leaving family hands. Today the sixth generation of Nichelinis tends the same hillside blocks that Anton cleared by hand more than 130 years ago.

Anton Nichelini emigrated from Switzerland in the 1880s and planted vines in the Chiles Valley because the mountain terrain reminded him of home. The property has never left the family. Six generations later the Nichelinis still farm the old-vine Zinfandel blocks Anton planted in the 1890s.

Old vines and Chiles Valley terroir

The Nichelini estate in Chiles Valley sits at elevations between 900 and 1,400 feet on rocky volcanic and serpentine soils that drain quickly and force deep root development. The old-vine Zinfandel blocks, some dating to the 1890s, have developed root systems that plunge many feet into the fractured rock below the thin topsoil.

The combination of ancient vines, volcanic soils, and mountain elevation produces Zinfandel with a character distinct from warmer valley floor examples: more structured, more mineral, and with a natural acidity that gives the wines longevity. The Petite Sirah blocks are similarly old, with some vines planted before Prohibition that have survived replanting trends by simply outlasting them.

The wines of Nichelini Family Winery

Zinfandel is the heart of the program, produced from old-vine blocks across the estate in multiple tiers. The old-vine Zinfandel is the flagship, dense and structured with dried fruit, pepper, and mountain mineral character that distinguishes it from the jammy, low-acid Zinfandels common in warmer California appellations.

Petite Sirah from similarly old vines is a cult favorite among collectors who know about it, an inky, tannic wine built for a decade or more of aging. Cabernet Sauvignon, Sauvignon Vert, and a red blend round out the lineup. The Sauvignon Vert is a near-extinct variety in California and makes Nichelini one of the few wineries producing it commercially.

Food pairings with Nichelini wines

Old-vine Zinfandel from Nichelini has the structure and pepper character to stand up to the richest, most intensely flavored preparations. Grilled lamb chops with rosemary, slow-smoked brisket, wild boar sausages, or a brick-oven pizza loaded with cured meats are ideal partners. The wine’s natural acidity cuts through fat without losing its fruit.

The Petite Sirah wants the biggest food you can find: braised short ribs slow-cooked for six hours, a bone-in leg of lamb roasted with herbs and garlic, or aged hard cheeses like aged gouda or Manchego that mirror the wine’s intensity without overwhelming it. The Sauvignon Vert is a fascinating white for raw oysters, grilled fish, or fresh goat cheese where its unusual mineral character can take center stage.

Nichelini Family Winery: common questions