From newly restored historic winery, Trefethen looks ahead  View email in your browser

Back on Its Feet
October 2018

Hailey and Lorenzo Trefethen in the restored and upgraded tasting room

The earthquake that shook Napa Valley in August 2014 was particularly cruel to Trefethen Family Vineyards, causing the near-collapse of its historic winery. Built in 1886 by Hamden McIntyre, a renowned winery architect of the day, the three-story wooden building shifted four feet during the temblor. The Trefethen family—John and Janet Trefethen, daughter Hailey and son Lorenzo—wasn’t initially sure the building was salvageable. Hailey, who oversaw the three-year process to restore the landmark, recalls the experience.

Did you consider tearing the building down and starting over?

It was emotional for sure, and interesting to see how you react in a crisis. We had to figure out how to bring the grapes in. Every vintage has always been made here, so while people were wonderful in offering their facilities, it didn’t feel right to make our wine anywhere else. We got the engineers and contractors in to develop a shoring system that kept the building from falling further so we could harvest. It was not until after harvest that the family started talking, and our first choice was always to save the building. It meant a lot to us in terms of memories but also to Napa’s history. We really are stewards here and part of a bigger story. A lot of people told us how sad they were to see the building leaning because it’s a landmark they pass every day. We realized how many people have an attachment to this building.

Apparently, restoration wasn’t the best financial choice. At least one wine-industry expert said, “Any sane person would have knocked the barn down.”

We had to consider that option depending on what the architects and engineers told us. We didn’t know if it could be saved. So we did have those conversations: What would we do? It was a good exercise, but when they came back to us and said, “Absolutely, we can save that building,” that’s what we wanted to do.

Do you think that your sustainable vineyard and winery practices influenced your decision?

There’s definitely an appreciation for the land and wanting to take care of what we have that’s part of our culture, and this carried over into our desire to save this building. My brother’s and my vision isn’t to make dramatic changes. We want to take care of what we have here, make the best wine we can and do it better every year.

You led the rebuild. What were some of the bigger challenges?

Since this wasn’t planned, the biggest challenge was that you’re simultaneously designing and repairing. First came all the structural work and repairs, but at the same time, you have to think about the final layout. The tasting room was on the first floor originally, but the second floor has always been our favorite because there’s so much more light and those incredible tongue-and-groove redwood ceilings. We just couldn’t take people up there before because we didn’t have elevators.

We were slightly limited in making energy upgrades because of the building’s historical nature, but we did make some improvements. The first floor of the building has always stayed cool through natural night-air cooling, so we took advantage of that by moving the tasting room to the second floor, allowing more room on the cool first floor for barrels and wine storage. While the external siding was off, we added modern insulation, and of course all the lighting is now LED. We have been 100 percent solar since 2012.

Did you re-use a lot of the original material?

The building is on the National Register of Historic Places, so a preservation architect was part of our team. He knew the standards for historical buildings, so we could work within the guidelines. We exceeded his forecast of what we would be able to re-use. We wanted to be above 75 percent and we were over 80 percent. We labeled every piece of siding, repaired it as best we could, and put it back on the building in the same spot.

Pretty much the entire building is the original material. All the studs, even the broken ones, we abandoned in place so if the building is ever opened up again, people can see how it was originally constructed. We left a “remembrance post” on the mezzanine. It’s broken and leaning and hanging on it is the clock that stopped at 3:21 a.m.

So now the building is back in action and you’re celebrating Trefethen Family Vineyards’ 50th year. As your parents step back from operations, what steps are you and your brother taking to keep Trefethen relevant to a younger audience?

We are lucky in that our story matches up with what the younger generation values. We have a sustainable estate model, which is attractive to a generation that cares where everything comes from and believes in local. Everything comes from right here! Millennials are interested in getting educated about farming and we’re farmers. At our Harvest Boot Camp, they get to pick grapes and learn about our viticultural practices and taste fermenting juice. We’re definitely more active on social media now, but we still believe that word-of-mouth is the best way.

Copyright 2018 Wine Institute

What's New?

SAVE THE DATE for an Upcoming Commonwealth Club Event:

"Giving Thanks: Celebrating the 2018 California Wine Harvest with Sustainable Practices & Pairings." 

When: Thursday, November 15, from 6:30-8:30 p.m.

Where: Commonwealth Club in San Francisco

What: Join
CSWA Executive Director, Allison Jordan, and distinguished panelists Jim Collins (E.&J. Gallo Winery), Kathryn Walt Hall (HALL Wines), Aaron Lange (LangeTwins Family Winery & Vineyards), and Steve Lohr (J. Lohr Vineyards & Wines) as they share their year-long journey toward the 2018 wine grape harvest and their commitments to environmental stewardship, social responsibility, and the desire to keep land and businesses sustainable for future generations.

Following the program, continue the conversation during a wine and cheese reception. Learn more
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Braised Pork Shoulder with Butternut Squash and Dried Plums

Did You Know? 

Continuous improvement is a core tenet of sustainability. All Certified California Sustainable Winegrowing (CERTIFIED SUSTAINABLE) vineyards and wineries identify, prioritize and achieve practice improvements annually, which are verified during third-party audits. These enhancements help the vineyards and wineries improve while benefiting the broader community and long-term viability of the California wine industry.
Resources • Publications

Recognition of Self-Assessment Completion:

A new reporting feature is available to California vineyards and wineries that complete a Code self-assessment using the California Sustainable Winegrowing Alliance's online portal. Participants can now generate their own "Recognition of Self-Assessment Completion" as a pdf to share with interested wineries, buyers, colleagues, and others to communicate their commitment to sustainability. The self-assessment is also the first step in the certification process should they wish to receive third-party verification. Since 2002, more than 2,000 vineyards and wineries have participated in the Sustainable Winegrowing Program.
California Code of Sustainable WInegrowing Workbook:

Download individual chapters or the entire workbook to learn more about sustainability in your vineyard or winery HERE.

Sign up to receive access to the online portal and use the Code online self-assessment tool HERE.
Upcoming Webinars:

Monday, November 5, 2018 (1:00–2:30 pm)
CSWA Webinar: Preparing the Vineyard for Winter
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Tuesday, November 6, 2018 (10:00–11:30 am)
CSWA Webinar: Sustainable Winegrowing & Certification Overview
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Tuesday, December 4, 2018 (10:00–11:30 am)
CSWA Webinar: Sustainable Winegrowing & Certification Overview
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