Vinehouse was started in 2016 by Lesley Warner and Alan Peirson, two long time veterans of Napa Valley. Hidden away on Howell Mountain, Lesley and Alan spent two years rehabbing an abandoned home set on several acres of abandoned walnut orchard 1,700 feet above the valley floor.  Planting for their Estate Vineyard adjacent to their house began in 2013 with Cabernet Sauvignon and an additional planting of a lost Bordeaux varietal called Saint Macaire in 2014.

The road to Vinehouse for Lesley and Alan started in 1984 when they lived in Knights Valley and began working on the creation of what is now Peter Michael Winery.   Both native Californians growing up in the Bay area, Alan and Lesley had shared interest in art, science, food, music, horticulture, design and architecture that sent them on this journey together.  Lesley and Alan worked with Sir Peter Michael for 20 years before moving on to their next venture.

In 2002, Lesley and Alan, along with fellow Peter Michael colleague Robbie Meyer, formed a new venture called L’Angevin which later became Peirson Meyer.  The trio would spend the next 19 years in partnership developing and crafting the L’Angevin/Peirson Meyer wines which consistently received critical acclaim.  In addition to his role with L’Angevin/Peirson Meyer, Alan has also served as Director of Viticulture for both the O’Shaughnessy Estate on Howell Mountain and Progeny Winery on Mt Veeder, a position he continues to this day.  IN 2020, Lesley and Alan sold their interests in Peirson Meyer to Robbie to allow more time to focus on Vinehouse.

The vineyard is planted to volcanic soils atop Howell Mountain. Meticulously tended, Vinehouse fruit is sustainably farmed, hand harvested, sorted and de-stemmed to tank to undergo native yeast fermentation.  The wine is then aged in French oak with about 70% being new for 21 months prior to bottling.  The Vinehouse Cabernet Sauvignon is a blend of varieties, principally Cabernet Sauvignon and up to 14% Saint Macaire.  This rare varietal adds tremendous aromatic purity and elegance to the powerful mountain grown Cabernet Sauvignon and the resulting wine has a rich texture with crushed black and blue fruit, licorice and spice notes.  Production ranges from 150-225 cases annually.