BOYD FAMILY WINERY
4042 Big Ranch Road, Napa, California 94558 (707) 254-7353
www.boydwine.com
History
Beginning in 1998 when Stan & Joan Boyd purchased the 22 acre property on Big Ranch Road in Napa,
they held a vision that very special wines and memories could be created in this location. Since then,
over 20,000 vines of Merlot, Syrah, Cabernet Franc, Malbec, Viognier and Cabernet Sauvignon have been
planted, tended, nurtured, harvested, crushed and coaxed into fine wine.
The Boyds Big Ranch Vineyard is located in the Oak Knoll District of Napa Valley Appellation which is
known for its' slightly cooler climate and clay soils. This environment produces ultra-premium Merlot
and Syrah used in many of Napa Valley's most sought after wines.
Today, while they still sell over 95% of their grapes to other premium wineries, the Boyds also produce a
very limited quantity of ultra-premium wine. These wines are produced using only the best materials and
practices in search of creating wines that reflect a full-bodied style that express the best of the land.
Winemaker
After graduating from Washington State University, Stan Boyd began a long career in the hotel industry,
first with Westin Hotels and then with The Fairmont Hotel Company in San Francisco where he became
the senior vice president of sales and marketing. After 30 years in the hospitality industry his most recent
endeavor has revolved around starting his own winery, the Boyd Family Vineyards, located in the Napa
Valley. He is an alumnus of UC Davis and is currently serving on the board of the Napa Valley
Grapegrowers, and President of the Oak Knoll District Appellation Association. Boyd is also member of
the Napa Valley Vintners and The Wine Institute. Stan is also the owner / operator of the Holiday Inn
Express -Napa Valley. He shares ownership of the Big Ranch with his wife Joan and their two winery dogs
Stockard & Gus and kitty June.wned Napa wineries to open during the 1990s.
Building Up Business
Mr. Herrera continued building up Mi Sueño in his spare time while working as a consultant for about a dozen
different wineries. He moved his business into a warehouse in 2001, which he purchased five years later, and leased
the land he needed to produce 90% of the grapes for his winemaking program.
With the help of 15 to 20 employees, Mi Sueño now produces 5,500 cases a year, most of which are purchased by
restaurants, wine clubs and other wineries.
When looking back, Mr. Herrera, who is now a U.S. citizen, cant believe how his career has unfolded. He never
intended to become an entrepreneur. He says that he is happy that he was able to turn a newfound passion into a
viable business that is able to support his family.
I have no doubt that my business will continue to grow if I continue producing the best product that I am able to
make, he says.
Write to Dennis Nishi at cjeditor_dowjones.com