Founded by Jay Hemingway in 1969 and now led by his daughter Tobin Heminway, Green & Red Vineyard is deeply rooted in Napa’s terroir and the farm-to-table movement. With vineyards planted across Chiles Mill, Catacula, and Tip Top, the estate blends history, elevation, and sustainable farming to craft elegant, food-friendly wines.

100% Zinfandel from estate vineyards in the remote Chiles Canyon AVA at 900–2,000 feet elevation. Farming is sustainable and organically inclined. Grapes are hand-harvested, destemmed, cold-soaked for three days, then fermented with native yeasts over 10–12 days in open-top fermenters. The wine is aged for 14 months in oak (70% American, 30% French; 20% new). Alcohol finishes at 14.8%.

Deep ruby in color. Aromas of ripe blackberry, blueberry, and mulberry framed by cracked black pepper, bay leaf, and coffee bean. The palate is rich yet refined—juicy dark fruit balanced by fine-grained tannins, bright acidity, and a savory, layered finish.