Davis Estates

06/23/2026

We have some exciting news to share! Davis Estates has been nominated for Best Wine Tasting Room by USA TODAY's 10Best Readers’ Choice Awards!

Last year, we finished #2 in the country. We were truly humbled by the response and so grateful to everyone who voted. This year, we’re hoping to get the top spot, and we’d love your help. We’d be honored if you are inclined to vote for Davis Estates. Or, if you are inspired, you can vote once each day through July 20. We know that very vote makes a difference. You can vote by clicking on the link below. Thank you so much for your help!

https://10best.usatoday.com/awards/davis-estates-calistoga-california/

06/19/2026

The sun is shining and the property looks beautiful! It is a great time to experience Davis Estates if you have not been before, or if you are planning to visit again. Reservations fill up quickly this time of year, so we encourage you to book ahead. We look forward to hosting you!

06/13/2026

Here is a video snippet of our awesome Bud Break Gathering! It was a great day, and we appreciate all of our Davis Estates friends who helped us celebrate.

06/13/2026

We had an amazing Bud Break Gathering last weekend! The weather was perfect, and there was plenty of great food and wine for all of our Davis Estate friends to enjoy! Thank you to everyone who helped us celebrate!

06/04/2026

We are debuting our new seasonal food pairings at Davis Estates! Our amazing culinary team has created delicious, locally sourced farm-to-table dishes that are thoughtfully paired with our wines. Bon Appetit!

Pairings include:

2025 LILY FLEUR ROSE
Yuzu Marinated Melon, Whipped Chevre, Basil Oil, Pickled Strawberry, Prosciutto Jam

2022 CABERNET FRANC
Roasted Trumpet Mushroom, White Miso Hummus, Gochujang Eggplant Relish, Zaatar Breadcrumb

2022 ZEPHYR
Pressed Lamb, Carrot Turmeric Puree, Vadouvan Curry, Sunflower Shoots

2021 CALISTOGA CABERNET
Slow Roasted Striploin, Sauce Foyot, Pommes Pave, Glacé Shallot

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06/02/2026

We are excited to introduce you to our acclaimed Estate Chef, Eric Moulton, who brings a fresh perspective, refined technique, and a deep appreciation for ingredients to Davis Estates.

A graduate of Le Cordon Bleu in San Francisco, Eric honed his skills at several acclaimed restaurants, including San Francisco’s The Boxing Room and Farallon. He later made the move to Sonoma, where he continued to build his culinary style at Olive and Vine and later was Sous Chef at Salt & Stone. Most recently, he was the opening chef of Songbird Parlour.

At Davis Estates, Eric loves the opportunity to cook in a setting where the connection between wine and food is central to the guest experience. Incredibly passionate about his craft, he approaches each dish with balance in mind, creating flavors that complement and elevate the wines they are paired with.

05/02/2026

Thanks for visiting! 🍷

When a winery is as high tech as it can be... Mike Davis of Davis Estates, told Jose and me this about his lab... "It used to be that if you had a fermentation problem, the winemaker would have to get out of bed at all hours of the night and go to the wine cellar to fix it. And that's only is someone happens to be in the lab at all hours of the night and early morning.

"Now, our tanks are technologically being monitored. Our winemaker Walter Leiva gets a phone alert that something isn't right, corrects it, rolls over and goes back to sleep."

Modern technology is a great thing to have, when a crisis can be averted. If not corrected when needed, an entire tank of future wine may be lost, and it does happen... Gallons of wine just down the drain.

This is Davis Estates President Jessica Link, showing me their lab's technology and where all of their tanks are being monitored.

04/28/2026

Less then a month away! Come enjoy some great food and wine to benefit a great cause. We are heading down to Newport Beach soon!

04/07/2026

We're heading on the road! Brandon Davis will be hosting dinner at Louie's by the Bay to benefit Cure Duchenne. Come join us!