Spottswoode Estate is among the most distinctive properties in Napa Valley: a Victorian-era farm in the heart of St. Helena, certified organic since 1985, producing a single estate Cabernet Sauvignon of uncommon elegance and longevity. The estate has been operated primarily by women for more than four decades, an unusual distinction in an industry long dominated by men.

History of Spottswoode

The Spottswoode property has Victorian roots: the main house, a gingerbread-trimmed Victorian farmhouse, dates to 1882 and is on the National Register of Historic Places. The Novak family purchased the property in 1972, and after Jack Novak died in 1977 his wife Mary decided to develop it as a serious winery rather than selling.

Mary Novak hired Tony Soter, who later founded Etude Wines, as winemaker and launched the estate Cabernet with the 1982 vintage. Spottswoode quickly earned a reputation for one of Napa Valley’s most precise and age-worthy Cabernets. Organic farming certification came in 1985, making Spottswoode one of the earliest certified organic vineyards in Napa. Today daughters Beth and Lindy Novak Matzger operate the estate.

Mary Novak purchased Spottswoode after her husband Jack died in 1977 and decided to build a serious winery rather than sell the property. She brought in Tony Soter as winemaker and launched the estate Cabernet in 1982. Her daughters Beth and Lindy now run the property, continuing four decades of family stewardship and organic farming.

Certified organic farming and terroir

The Spottswoode estate vineyard sits on the western edge of St. Helena at the foot of the Mayacamas Mountains. The soils are alluvial loam over gravel and clay, well-drained and moderately deep, with enough water-holding capacity to carry vines through dry summers without excessive irrigation.

Certified organic farming since 1985 means no synthetic pesticides, herbicides, or fertilizers have been used on the estate for nearly four decades. The farming approach emphasizes soil biology: cover crops, compost, and beneficial insect habitat throughout the vineyard. The result is a self-regulating ecosystem that produces naturally lower yields than conventionally farmed vineyards of comparable soil type.

The wines of Spottswoode

The estate Cabernet Sauvignon is the soul of Spottswoode and produced exclusively from the estate vineyard in St. Helena. It ages 18 to 20 months in French oak with restrained new oak levels and is built for the cellar: elegant rather than powerful, with structure and precision that reward patience.

The Lyndenhurst Cabernet Sauvignon is the second wine, produced from younger estate vines and from Napa Valley fruit in years when it does not meet the standard for the estate tier. It is more accessible on release and represents genuine value for collectors who want the Spottswoode character without the wait. The estate also produces a Sauvignon Blanc that draws consistently high scores for its mineral precision and food-friendliness.

Food pairings with Spottswoode wines

The estate Cabernet from Spottswoode is among Napa Valley’s most food-friendly Cabernets precisely because of its restraint. Rather than overpowering food with extraction and new oak, it accompanies it: rack of lamb with rosemary and Dijon, herb-crusted beef tenderloin, or roasted duck with cherry and thyme reduction. The wine’s moderate tannins and bright acidity cut through the fat of these preparations while the dark fruit integrates with the savory herbs.

With age, Spottswoode Cabernet becomes even more flexible at the table: roasted venison loin, a composed autumn salad with roasted beet and aged goat cheese, or a simple roasted chicken with pan drippings all work beautifully once the tannins have softened. The Sauvignon Blanc pairs with fresh oysters, grilled fish, and simple green preparations where its mineral precision can take center stage.

Spottswoode Estate: common questions