In 1981, the Brown Family bought a piece of property in Chiles Valley and began planting Cabernet Sauvignon, Zinfandel, and Chardonnay. They also restored the 100 year old Victorian house that was on the estate.
For the first ten years, the Brown Family only sold their grapes to other wineries. But after seeing the demand increase for their product, they wondered what they could do with the grapes. The first Brown Estate wine was the 1996 Zinfandel.
They currently own 40 acres of vineyards of Zinfandel, Cabernet Sauvignon and Chardonnay. Although they make very good, well-valued Cab and Chardonnay, Zinfandel is their specialty. This grape makes up almost 75% of the Browns’ vineyard acreage. Family patriarch David Brown is the winemaker and also oversees vineyard operations.
The warm days and cool nights of Chiles Valley are favorable for growing Zinfandel and Cabernet Sauvignon. Winds enter the elevated valley in the late afternoon and evening. These daily temperature swings produce ripe grapes with more than enough acidity for balance.