Sustainable wines from historic vines


In 1883, John Crellin planted vineyards into a red clay knoll and named it Ruby Hill after the rich red soils found throughout the property. By 1889, Ruby Hill Winery was one of the largest and most revered producers of wine in the Livermore Valley. 

Today our 150 acre vineyard is planted with eleven varietals including: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Zinfandel, Sangiovese and Petite Sirah.

At Ruby Hill Winery, we have the utmost concern for the environment. We recycle, power our tasting room through solar panels, use post-consumer products when possible and use only the most sustainable vineyard practices. Our fruit is hand-picked, and never leaves the property throughout our entire winemaking process, eliminating the use of machinery, and greatly reducing our carbon footprint. 

Fruit matters

Nothing is more important than how we treat our vines. The wine we create is a direct result of what we put into the ground. Our most impactful decisions are driven by quality and made in the vineyard. We grow 98 percent of the grapes we use and continue our mission of becoming a full estate winery. We strive to make outstanding wines, which can only be done if we have outstanding fruit.

Our Napa based farming consultant has educated us on the best viticultural practices, which we apply throughout our estate vineyard. Our winemaker lives on the property making it possible to pay meticulous attention to every detail. Our goal is to produce quality grapes, which in turn makes quality wine. Countless hours are spent checking on the vineyard, watering and nurturing the vines, paying close attention to the temperature and adjusting accordingly. Our grapes are hand-picked and then immediately brought to our crew. With our amazing team and knowledgeable winemaker, we are able to produce distinctive and unique attributes in our wine.