A University of California, Davis graduate, Kristin, joined the Honig Vineyard and Winery team as winemaker in 1998. She brought 16 years of Napa Valley winemaking experience and a passion for creating delicious wines. Overseeing all aspects of production, from the grape to the bottle, she has worked to protect and improve wine quality, helping to build recognition for Honig wines as benchmarks for Napa Valley Sauvignon Blanc and Cabernet Sauvignon.
Kristin is active in professional associations, including California Enological Research Association, Napa Valley Vine Technical Group and Napa Valley Vineyard Technical Group. She is also a member of the American Society of Viticulture and Enology and the Trellis Alliance.
Outside the winery, Kristin has many interests, including equestrian sports, skiing, gardening and travel. She lives with her family in Napa.
Daniel Bailey - Jones Family Vineyards
In 1992 Sally and Rick Jones found a gorgeous view that came with a few acres of vineyards. A retirement home; a family place was what they had in mind. After selling grapes to Stag’s Leap Winery for a few years Rick tasted the unblended wine made from the vineyard’s fruit and decided it was too good to let it be blended away in someone else’s wine. Jones Family Vineyards was born from this in 1996.
Jones Family Vineyards unique flavor characteristics grow from our special terroir – a combination of soils and micro-climate. Our three estate vineyards are located in the northern Napa Valley at the base of Howell Mountain about 5 miles north St. Helena. The soils are rocky which allows for excellent drainage, but each vine must burrow deep into the soil to find nutrients and water. Water is also a precious commodity in our land; we irrigate just enough to compensate for the drying effect of the sun.
Our vineyard elevations vary from 600 feet at the base of the estate to about 900 feet at our highest point. Throughout each vineyard the slopes undulate from relatively flat, to almost 35% in slope. Each vine has adapted to its unique location, and the variation in elevation and slope allows for a layering of flavors in the fruit we harvest.
Our warm days and cooler evenings work with the full southern sun exposure to ripen our fruit earlier than most. This stressing of the vines and early ripening reduces our berry and cluster size creating a more extracted and concentrated flavor when our wines are pressed.
10 total acres of vineyards in 3 distinct blocks means each lot has a flavor profile of its own. Seven acres of cabernet sauvignon were planted between 1991 and 1993 on 110R rootstock from clone 8. In 1998 David Abreu designed and planted a 3 acre hillside vineyard of cabernet sauvignon, cabernet franc and petit verdot. The fruit is used for blending and to create our second label, The Sisters.
We are privileged to work with some of the strongest talents in winemaking today. David Abreu has managed our vineyard since 1996. Heidi Peterson Barrett made our wines in our first decade (1996-2006) and Thomas Rivers Brown now manages all aspects of our winemaking.