Cakebread Cellars

Pecan Patio

 

The Pecan Patio, adjacent to the Winery House, features an outdoor barbeque area and a wood-burning oven.

Shaded by stately pecan trees and surrounded by Dolores’ gardens, the patio has been a longtime favorite venue for Cakebread family and guests alike.

Guests often start with hors d’oeuvres and wine lingering around the outdoor barbeque, watching the chefs put the wood-burning oven to use for the meal, then sit down to an alfresco meal under a high canopy of leaves.

It’s outdoor dining at its finest.

VENUE CAPACITY

Maximum of 64 persons

The Winery House

 

The Winery House houses both the professional kitchen, the site for our cooking classes, as well as an intimate dining room.

Originally the Sturdevant homestead, when Jack and Dolores purchased the property back in 1972, the House features a wrap-around porch for 360° views of Dolores’ flower gardens and water features. The dining room offers indoor seating with stunning outdoor views of the gardens, thanks to the French doors that comprise the north and south walls.

Vaulted ceilings and a stone fireplace complete the room’s warm, welcoming feel.

VENUE CAPACITY

Maximum of 30 persons

The Pond House

 

The original winery of the property, the Pond House sits among the Cakebread estate vineyards about a quarter mile back from the winery entrance. A wall of glass on the eastern side of the redwood building fills the dining room with natural light and offers expansive views of the namesake pond, the surrounding vineyards and the red and rugged Vaca mountain range that makes for a dramatic backdrop at sunset.

The dining room also showcases black and white photographs taken by Jack Cakebread that reflect the influence of his studies with famed photographer Ansel Adams.

VENUE CAPACITY

Maximum of 56 persons

The Garden

 

View Garden Photo Gallery

Tucked behind the winery is Dolores Cakebread’s vegetable garden, a 3/4-acre plot of famed Rutherford dust that she staked claim on early in the winery’s history, not for her favorite grape variety, but for growing the vegetables for feeding family and guests alike.

The garden now features 40 beds, and produces year-‘round under the green thumbs of gardener Marcy Snow and Dolores, who is a certified master gardener.

Our chefs plan their menus based on what is coming out of the garden at that time, which—depending on the season—includes: heirloom tomatoes, eggplant, peppers, asparagus, artichokes, turnips, carrots, beets, chard, kale, bush beans, pole beans, cardoons and all our fresh herbs.

The winery also produces its own olive oil from a small grove of trees on our property, as well as organic honey from hives at one of our vineyards in the southern end of the Napa Valley.