Quivira Vineyards & Winery

Quivira Vineyards was founded in 1981 by Holly and Henry Wendt, taking its name from the legendary 16th-century cartographic depiction of Quivira, a mythical land of Seven Cities of Gold. The name reflects the winery's ethos of seeking something extraordinary in the Dry Creek Valley landscape. In 2006, Pete and Terri Kight acquired the estate, bringing renewed focus on sustainability and quality. Hugh Chappelle joined as head winemaker in 2010, and under the Kight family the winery has expanded its environmental commitments while maintaining its founding identity.

• Named after a legendary 16th-century depiction of a mythical land called Quivira
• Founded 1981 by Holly and Henry Wendt; acquired by Pete and Terri Kight in 2006
• Hugh Chappelle joined as head winemaker in 2010
• Represents one of Sonoma's earliest and most sustained commitments to organic viticulture

The Quivira estate spans 110 acres in Dry Creek Valley, with 59 acres under vine spread across four distinct vineyard sites totaling approximately 93 acres. The Goat Trek Ranch vineyard reaches 1,200 feet in elevation, and the estate as a whole is recognized as the coldest site in Dry Creek Valley. The climate draws comparison to Provence, France, with cool conditions that promote higher natural acidity in the fruit. Soils vary across the estate, including gravelly and sandy loam, Dibble Clay Loam, and Clough Gravelly Loam, offering a range of growing conditions suited to Rhône and Italian varieties alongside Zinfandel and Sauvignon Blanc.

• Coldest microclimate in Dry Creek Valley; climate compared to Provence, France
• Goat Trek Ranch vineyard site sits at 1,200 feet elevation
• Soils include gravelly and sandy loam, Dibble Clay Loam, and Clough Gravelly Loam
• Four distinct vineyard sites within Dry Creek Valley AVA

Quivira holds CCOF organic certification and was Demeter-certified biodynamic from 2005 to 2015, continuing biodynamic practices today. The estate includes over 100 raised-bed organic garden beds, and its 55-kilowatt solar system supplies more than half of all winery energy needs. A farm-to-table program connects the winery's garden directly to dinners hosted on the estate and to partnerships with local restaurants. The iconic 140 to 150-year-old fig tree that anchors the property also gives its name to the flagship Sauvignon Blanc.

• CCOF-certified organic; Demeter biodynamic certification held 2005-2015, practices maintained today
• 55-kilowatt solar system covers more than half of winery energy consumption
• Over 100 raised-bed organic gardens on the estate
• Farm-to-table dinners and local restaurant partnerships support the estate's food-friendly philosophy

Quivira launched its Wine Creek restoration program in 1998, actively working to restore the creek that runs through the property to support Coho salmon and Steelhead spawning. This initiative places Quivira among the more environmentally engaged wine estates in California, connecting land stewardship directly to watershed health. The program reflects the broader biodynamic principle of treating the farm as a self-sustaining ecosystem.

• Wine Creek restoration program active since 1998
• Work supports Coho salmon and Steelhead trout spawning habitat
• Environmental stewardship integrated into the estate's biodynamic farming philosophy
• One of California's earliest winery-led creek restoration efforts

Quivira produces approximately 12,000 cases annually, with a portfolio centered on Zinfandel and Sauvignon Blanc alongside Rhône varieties including Grenache, Syrah, Mourvèdre, Cinsault, Counoise, Roussanne, and Viognier, as well as the Italian variety Montepulciano. Low-input winemaking focuses on balance and terroir transparency, producing wines designed for the table. The Fig Tree Sauvignon Blanc is the winery's most decorated wine, earning a spot at number 26 on Wine Spectator's Top 100 Wines of the World in 2020 for the second consecutive year.

• Fig Tree Sauvignon Blanc ranked #26 on Wine Spectator Top 100 in 2020, second year in a row
• Portfolio spans Zinfandel, Sauvignon Blanc, and a broad range of Rhône and Italian varieties
• Winemaking philosophy emphasizes balance, terroir transparency, and food-friendliness
• Annual production approximately 12,000 cases