When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they arrived armed with an appreciation for the intimate relationship between food and wine. Their appreciation stemmed from Koerner’s great aunt Irma Rombauer having authored internationally renowned cookbook the Joy of Cooking and his ancestors originating from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal.
The Rombauer philosophy hasn’t changed since its founding in 1980: the belief in doing everything in possible to produce the best wines possible.
With just three head winemakers in its 35-year history, Rombauer has achieved consistency of style—distinctive, fruit-driven wines—while continually refining and improving their winemaking practices. Richie Allen, Director of Viticulture and Winemaking, embraces traditional and cutting-edge practices in the vineyard and cellar to make certain each wine gets the customized attention it needs.
Visit them online at www.rombauer.com