Robert Young Estate Winery

"What you produce out of the land that you're given can be a blessing. It can provide your livelihood, and in a good way. There're challenges because there are storms in life and things that come against your abilities, but it's a very rewarding type of experience. It can teach kids how things grow and learn to be industrious. Our parents made it. It was a given, if you worked hard, you would reap the rewards," JoAnn Young, fourth generation.

Roots In Alexander Valley

The story of Robert Young begins with family and their deeply rooted connection to the land. At age 26, Peter Young made his way to Sonoma County from New York, eyeing the California Gold Rush and eventually purchasing a ranch in Alexander Valley in 1858. Since 1858, six generations of the Youngs have lived and farmed this ranch in Alexander Valley. This is more than a family business – it is a way of life. One which will be passed down for generations to come.

Around the turn of the century, they begin growing plum trees on their then 210-acre property. "We picked prunes in the summertime. You'd get up in the fog, get your bucket, and pick your prescribed limit of prunes for the day. We got about 25 cents a box, not anything great, but you could buy a pair of shoes eventually, or some school clothes, and so it was fun," JoAnn Young, fourth generation.

The fruit was dried after harvest to make delicious prunes. "Growing up on the ranch, we used our own dehydrator when it was prune harvest. The smell of the prunes coming out of the dryer carried across the whole ranch. I would sneak down and pick them right off the tray. The aromas and flavors are intertwined with my memories of that time," Becky Kelley, fifth generation.

Joining the Wine Industry

In 1963, Robert was the first to plant Cabernet Sauvignon in Alexander Valley, as well as propagate the now-famous Chardonnay Clone 17. He emerges as a leader in the California wine industry. For over 30 years, they embraced their calling to grow high-quality grapes on their now 300 acres to serve the winemakers of Alexander Valley. In 1997, Robert's son Fred was inspired to start their own label. He got his siblings on board before working to convince his father, Robert. 

"We started asking some of our people that we admired what they would think if we started our own winery. Everybody seemed to say, 'Well, it's a wonder that you've never done it before, and we think it's a great idea.' We followed the advice and started bottling our own wine over time. We took the best of the vineyards, the best blocks, and the best rows. We started producing a small amount, and every year we increased a little bit. Now, about 5-6% of the grapes that we grow come into our little winery, and we produce wine out of that," JoAnn Young, fourth generation.

The Young family has long been known for their generous hospitality. It was no surprise that adding winemaking to their business meant finding the best ways to share their releases with others. They quickly dreamed of their hospitality and tasting room. Thanks to experienced guidance from their father, Robert Young, they scaled back to ensure success. "As we planned the wine caves, we researched who had the best-looking caves, the different styles, arches, and features. Some of the things were very elaborate, but our father didn't want us to get over our head, and so he kept telling us, 'Go slow. Go slow.' And so we did. We scaled back from what our grandiose plans were. We were going to have a winery on top of this hill with an elevator that went down and came out into the caves, and people could go down there and taste and buy wine," JoAnn Young, fourth generation.

Raised On The Ranch

This ranch has been the common thread through the generations. Some were raised on the ranch, and others weren't, but all were nearby. The ranch is a place where all came together to make memories over the years. Rachel Taylor grew up in nearby Healdsburg but remembers the time spent on the property. "I grew up coming out here and visiting my great-grandparents through my childhood. We came out here for holidays, to swim in the pool, and to run around getting dirty in the vineyards as a little kid. But I didn't really start to appreciate it, of course, until I was older. I went away from the property for college and started to realize how lucky I was to be a part of the family here and to have this access to this beautiful place," Rachel Taylor, sixth generation.

Not only was this ranch an idyllic place that memories were made, but it was their business only made possible by hard work and dedication.

"The ag business kept us all together. We all had a common mission and a way of living in ag. Ag seems to support the big family experience. It gave me stability growing up. I was raised knowing the story that my great-grandparents journeyed here, and they were farmers. The sense of stability and sense of place creates an emotional anchor here," Becky Kelley, fifth generation.

Values and work ethic is passed down from generation to generation. "Hard work is a family value passed on to all the generations. It's lead by example. It's not communicated, it's shown. You have to work for all that we have here. It's a lot of work to keep up the ranch, winery, and vineyards. But, there's so much passion behind the work that you can see the older generations have. They have that in their heart and want to be kept in the family to pass on for generations. I find it inspiring to watch them carry on that work ethic. We have worked together to make it work and to carry on the legacy," Rachel Taylor, sixth generation.

The younger generations are beginning to gain interest in the winery and have found their place in the family business. I'm very excited to have the next generation coming forth, Robbie and Rachel. They're both young people who represent us well, and I'm very proud of that. It's going to be quite exciting to see what changes they'll make and how they'll proceed from the platform that we've left them," JoAnn Young, fourth generation.

Next Generations

Robbie Young, generation five, is passionate about hospitality and enjoys working with the guests in the tasting room. Rachel Taylor found her desire to join the family business after moving away for college. "Growing up, I didn't always picture myself for the family business, and there was never any pressure from the family to do so. It wasn't until I went to college to study sociology that I understood how much I had here with this property, the family, and the legacy. I started to realize it was such an incredible opportunity. I'm so lucky to be a part of the family, and I wanted to be a part of the winery. We need to continue the legacy of 162 years that our family has been here on the same property. I wanted to get involved and make sure that the legacy continues," Rachel Taylor, sixth generation.

Continuing the Legacy

Rachel's passion for the family business has grown into a passion for winemaking. In 2015, she started as the harvest intern. The past four harvests taught her a lot, and now in 2020's harvest, she is making her own wine. "Matt, our winemaker, has guided me as I'm making all the winemaking decisions for the rosé this year. I helped make the pick call when we harvest the grapes, the pressing call, and the yeast that we used. All the decisions that are made along the winemaking process. It's my first wine that is mine, and I'll literally get to put my name on it. We're going to call it Rachel's Rosé, which is such an honor. I'm named after my great, great grandmother, Rachel. She was married to Peter Young, and they were the first to settle here on this land in 1858. This wine is partly an homage to her, and then to me because it's my project for the rosé. I'm excited about it and excited to share it with people," Rachel Taylor, sixth generation.

Growing Grapes

Though they are proud of their winery, the Young's see themselves as farmers and ranchers first. Any winemaker will tell you that it all starts with quality fruit. This family knows that when you care for the land and environment around you, you're sure to reap the rewards. "We've been here since 1858 with a commitment to this property and keeping the land healthy. We have had so many generations support this land. Since California has so many diverse little micro-climates, I think our little part of the Valley grows outstanding wine," Becky Kelley, fifth generation.

Rainfall, temperatures, and even smoke from wildfires are wildcards that make an unpredictable growing season. It often is frustrating when the weather isn't going your way, but every few years, the stars line up to create an incredible vintage. That makes the uncertainty worth it. "There's such a duality to it because winemaking is so consistent. You do the same process you use to make wine, but there's so much variation in the vintage, and what the weather is doing, and the farming of it is just all up to mother nature. So, there's still so much new every year, even though you have the consistency of the same routine, where you bring in the grapes, you crush them, you ferment them, and you do punch-downs and all those things, are the same every year, but there's still so much variety. There's such a story to tell with one bottle of wine. And I really love that variety of it," Rachel Taylor, sixth generation.

Food & Wine - The Perfect Pairing

It's no coincidence that California leads the nation in food production and award-winning wines. The state is as large as it is diverse. "We are a huge state, and we have so many different micro-climates, and that's why we're able to grow so many diverse products. Grapes are just another crop. So, it's no surprise to me that our California wines are fantastic because of our climate, and the other produce that we're able to grow is just as high quality. The ag country was here before the wonderful restaurants came. We grew the grapes and the produce, and that's why the high-quality chefs came here. This is where they get the high-quality products," Becky Kelley, fifth generation.