William Hill
William Hill
Our Winery
Founded in 1976 by visionary vineyard developer William Hill, we are located on an exceptionally unique 200-acre parcel at the foot of Atlas Peak on the Silverado Bench. With nearly 40 years of experience growing wine here, we have used our expertise, knowledge and instinct to deliver extraordinary fruit that showcases the distinctive characteristics of our site. Each variety, each wine and each tier has been skillfully crafted to meet our high standards. This disciplined approach to producing excellent wine is apparent in every glass of William Hill Estate we pour today.
Contemporary with a modern touch, William Hill Estate Winery is located in the heart of the Silverado Bench, with unparalleled and expansive views of our sun-drenched estate vineyards and the Napa Valley beyond.
Winemaking
With a large barrel cellar and state-of-the-art fermentation technology, William Hill Estate Winery was designed to give our winemakers all the tools to create exceptional wines.
At William Hill Estate Winery, we are dedicated to our vision of excellence in winemaking and viticulture. Quality and luxury is important to us, and we want people who experience William Hill Estate to feel that when they enjoy our wines.
Our Vineyards
William Hill Estate rests on the gently rolling hills of the Silverado Bench at the foot of the ancient Vaca Mountains, rising from the Valley floor in Southern Napa.
Unlike the rich, sandy loam soils that dominate the Valley floor, benchland soils tend to be rocky, thin and nutrient-deprived. Similar to mountain fruit, vines here struggle to find water deep within the soil, resulting in small berries with intense color and flavor. This translates to exceptionally balanced wines with vivid fruit characteristics and refined acidity.
At our William Hill Estate vineyards, we have significant variations in elevation, drainage and sun exposure, even from row to row. These variations also mean some areas are more reminiscent of the fertile Valley floor. Our vineyards were planted to highlight these differences, with some blocks as small as one-tenth of an acre. Each block is picked at its optimal ripeness and fermented separately, allowing the full expression of our land to be brought to the bottle.
William Hill