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Our balanced, food-friendly Napa Valley wines are inspired by four generations of Trinchero family legacy. Starting with fruit from estate and family-owned Napa Valley vineyards selected for their complex palette of aromas, flavors and textures, we blend time-honored wisdom and a modern small-lot winemaking approach to capture the best of vineyard and vintage in each wine.

Quattro Theory produces a crisp Sauvignon Blanc with intense aromatics, vibrant fruit and bright acidity; a cool-climate Chardonnay with complex aromatics and flavors, subtle oak and beautiful minerality; a classic Napa Valley Cabernet Sauvignon with smooth, ripe flavors and beautifully integrated tannins; and a rich Merlot with bright fruit, spice and beautiful depth.

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Our Sauvignon Blanc comes from our Mary’s Vineyard in Calistoga, named for family matriarch Mary Trinchero. This site contains some of the oldest Sauvignon Blanc plantings in Napa Valley, which produce fruit with concentration and complexity, as well as a block of younger vines, whose fruit adds vibrance. Both blocks are planted to two clones—Musqué, which offers bright aromatics and flavors, and Clone 1, which adds structure and palate—which add further complexity, We also grow a bit of Semillon here, which gives a roundness to the wine.

Vineyards serve as both the inspiration and source for Quattro Theory wines. The estate and family-owned Napa Valley vineyards behind our wines are selected for their ideal combination of vineyard aspects, soils and clones that will offer a complex palette of aromas, flavors and textures to work with. Each offers a unique reflection of Napa Valley’s remarkable diversity, as these sites hail from the northernmost to southernmost reaches of the region, and from valley floor to mountaintop.

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Our small-lot approach to winemaking starts in the vineyard. Having our own dedicated vineyard team means we are able to tailor our sustainable farming practices for each block to bring out the best of the vineyard in that vintage and produce fruit with concentrated yet balanced flavors and acidity.

At harvest, our core tenet is to let the vines tell us when it’s time to pick. We determine what and when to harvest based more on flavor rather than analysis. When the flavor and complexity is there, whether in a few rows or a block, we hand pick those rows or that block. Picking in such small lots can mean harvesting a vineyard takes weeks rather than days—a climatic luxury Napa Valley has that many wine regions do not—but the result is all fruit comes to the winery at optimal phenolic ripeness.

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Winemaker Emily Haines’ attention to detail and the keen palate she developed over 17 years as a winemaker are key to Quattro Theory’s small-lot approach (and her bachelor of science degree in biochemistry and biotechnology doesn’t hurt, either).

“Every decision, from growing season to bottling, has an impact on the wine in the glass,” she says, “and I appreciate having the ability at Quattro Theory to precisely tailor our practices—in how we farm, harvest, crush, ferment and age—for each lot. This allows us to protect and highlight the aromatics and flavors unique to each, and to produce expressive, balanced wines that not only drink well now, but will drink well years from now."

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Every decision, whether in the vineyard or the winery, has an effect on the wine so we sweat the details, down to the grape. Winemaker Emily Haines works closely with our vineyard team throughout the growing season to bring out the best of each vintage. As each lot of fruit is hand picked and brought to the winery, we sort by cluster, then berry by berry, to ensure only pristine, perfectly ripened fruit goes on to the next step. It’s labor intensive, but it’s still the best for ensuring the vineyard’s unique flavor profile shines.

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Retaining vineyard character in the finished wine requires meticulous execution and a restrained touch, so our winemaking draws from both Old and New World styles and techniques to achieve this. Pumpovers are one traditional method we use to bring out the natural color and flavors in our red wines, but we also use state-of-the-art technology that allows us to customize pressing, fermentation and aging programs for each lot of wine. It’s a gentle, precise process that emphasizes the aromatics and flavors unique to each lot and results in a beautifully expressive wine.

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Fresh, vibrant, and anything but simple. Our Quattro Theory Napa Valley Sauvignon Blanc opens with intense aromatics, bright citrus, and layered fruit, balanced by crisp acidity and a long, refreshing finish. Enjoy it on its own or pair with fresh oysters, lemon-herb roasted chicken, or a classic goat cheese salad.

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Bright aromatics, subtle oak, and a beautiful thread of minerality define our Quattro Theory Napa Valley Chardonnay. A natural match for pan-seared scallops, butternut squash ravioli, or mushroom pizza—but just as satisfying enjoyed on its own.

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