Hudson Ranch, located in the Los Carneros AVA of Napa Valley, is owned by Lee and Kristina Hudson. Hudson Ranch is a large, multi-faceted property spanning 2,000 acres, home to much more than just grape vines, which take up only 10% of the total acreage. Lee Hudson was born and raised in Houston, Texas, and later received a degree in horticulture from the University of Arizona. His love of the plant world led Lee on an expedition to learn more about viticulture and wine, which in turn took him to Burgundy in 1975 to work with Jacques Seysses at Domaine Dujac. The time spent at Dujac had a formative impact on Lee and the understanding that great wine was the product of great viticulture.
Lee returned to the United States after spending two years in Burgundy and went on to study at UC Davis, furthering his knowledge of viticulture and grape growing. Lee was part of a graduating class that included other luminaries of the California wine world, including John Kongsgaard, David Ramey, Randall Graham, and Tim Mondavi. Not long after graduation, in 1981, Lee was able to purchase what is now the 2,000-acre Hudson Ranch and proceeded to develop one of the most sought-after sources for grapes in Carneros. Hudson Ranch is a diverse farm planted with 200 acres of grapes, the majority of which are Chardonnay, along with Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, and other varieties. Beyond viticulture, Lee and Kristina have dedicated several acres to growing unique varieties of vegetables and gourds, olive trees, and livestock. Farming at Hudson Ranch is a combination of holistic and organic, with additions of compost and beneficial cover crops. Additionally, they promote the growth of native grasses, the use of bird boxes, setbacks from waterways, and the planting of trees as restoration practices.
John Kongsgaard was the first winemaker at Hudson and continues on today as their consultant and is actively involved in blending and the stylistic approach to the Hudson wines. Lee will tell you that Hudson is first and foremost a white wine producer. The focus at Hudson is Chardonnay, and specifically the heritage clone of Shot Wente. Beyond the Estate Chardonnay, Hudson also produces limited amounts of single-parcel Chardonnays and reds focused on Bordeaux varietals, including Phoenix, which is a “Right Bank” blend of Merlot, Cabernet Sauvignon, and Cabernet Franc.
As Lee discovered in Burgundy, the wines are made in the vineyard first. Great farming and pristine fruit allow winemaker Andrew Holve and his team to craft wines that accentuate the qualities of the varietal while maintaining the balance of richness and freshness. At harvest, the Chardonnays are settled for 24 hours post-pressing before fermentation with indigenous yeasts. The wines are fermented and aged in French oak barriques and held on their lees for up to 20 months with occasional stirring. The reds are fermented by lot and varietal before going into the cellar to age for up to 23 months prior to blending and bottling. All Hudson wines are bottled unfined and unfiltered.
Beyond their ranch and wines, Lee and Kristina also run a specialty retail operation called Hudson Greens Goods, located within the Oxbow Market, where they sell the bounty of produce, meats, eggs, and olive oil from the ranch.
Hudon Ranch is a realization of a dream come true for Lee and Kristina. It is the culmination of individuals whose passion for the land and dedication to natural farming result in both wines and farm products that are reflective of their deep commitment to the unique vision that is Hudson Ranch.