Lindstrom
Summary
Lindstrom Wines is a family-owned boutique winery established in 2005 by former tech executives Greg and Carol Lindstrom, producing Cabernet Sauvignon and a proprietary red blend from their 4.5-acre hillside vineyard in Stags Leap District, where volcanic soils and optimal elevation create ideal growing conditions. Under winemaker Celia Welch's consistent direction, their deliberately small production of approximately 500 annual cases employs minimalist winemaking techniques that emphasize vineyard expression, allowing this quality-focused operation to maintain exacting standards while remaining somewhat less visible than larger Napa producers.
Heritage & Leadership
Lindstrom Wines was established in 2005 when Greg and Carol Lindstrom purchased a 4.5-acre property in the Stags Leap District of Napa Valley. The couple, who had careers in the technology sector in Silicon Valley, acquired the hillside property after a lengthy search for the ideal vineyard site. Their transition into viticulture represented a second career for the Lindstroms, who had developed an appreciation for fine wine through years of collecting.
From the outset, the Lindstroms partnered with winemaker Celia Welch, a UC Davis graduate with extensive experience crafting wines for numerous Napa Valley estates. Welch has directed the winemaking program at Lindstrom continuously since the inaugural vintage. The first commercial release from Lindstrom came in 2008 with their Cabernet Sauvignon, following the maturation of vines planted in 2005, marking the official entry of the brand into the market. The family maintains direct ownership and involvement in all aspects of the operation, with Greg and Carol Lindstrom serving as proprietors while their daughter Nicola has taken on an increasing role in the business operations.
Vineyards & Wines
The Lindstrom estate vineyard sits at elevations between 360 and 400 feet above sea level on the eastern slopes of the Stags Leap District, an AVA recognized for its distinctive volcanic soils and moderate climate. The 4.5-acre property features primarily volcanic loam soils with excellent drainage characteristics. The vineyard was planted in 2005 under the guidance of vineyard manager Michael Wolf, who implemented a high-density planting scheme with 1,815 vines per acre.
The vineyard is planted predominantly to Cabernet Sauvignon (90%) with small blocks of Petit Verdot (10%). The site's western exposure provides afternoon sun while the elevation offers protection from extreme heat, creating conditions that allow for extended hang time and phenolic development in the grapes. Row orientation runs north to south to optimize sun exposure throughout the day.
Lindstrom produces two wines: their flagship Stags Leap District Cabernet Sauvignon, sourced entirely from the estate vineyard, and a Nicali Proprietary Red Wine, named after the Lindstroms' children, Nicola and another child, which incorporates the Petit Verdot into the blend. Production remains limited, with approximately 500 cases produced annually across both wines.
Philosophy & Practice
The Lindstroms adhere to a minimalist winemaking philosophy that emphasizes vineyard expression over cellar manipulation. Their approach begins with meticulous vineyard management, including shoot thinning, leaf pulling, and green harvesting to ensure optimal ripening and concentration. Harvest decisions are based on flavor development rather than numerical measurements, with picking typically occurring in small lots according to ripeness.
In the winery, fermentation takes place in small tanks that allow for precise lot separation. The wines undergo a cold soak period of 4-7 days before fermentation, which typically lasts 14-21 days. After fermentation, the wines are transferred to French oak barrels, with 65-75% new oak, where they age for approximately 22 months. Bottling occurs without fining or filtration to preserve the wine's natural character and complexity.
The Lindstroms maintain a focus on quality over quantity, deliberately keeping production small to ensure hands-on attention throughout the growing and winemaking process. While they employ sustainable farming practices, including water conservation measures and cover cropping for soil health, they do not currently hold formal organic or biodynamic certification. Their production facility utilizes gravity flow principles to minimize harsh handling of the fruit and wine throughout the process.