Chris Kenefick’s father, San Francisco neurosurgeon Dr. Tom Kenefick, dreamt of owning a Napa Valley vineyard. He brought the dream to fruition in 1978 when he bought a Calistoga ranch planted with Bordeaux and Rhone-varietal vines. He eventually retired to Calistoga to develop his label “Kenefick Ranch,” producing wine using 10 percent of the vineyard’s grapes.
“I came on board full-time in 2016, but I was already starting to take over some of my dad’s responsibilities. The slowdown during COVID-19 gave me time to focus on the vineyard and the overall business. When he passed away (in 2021), I took over and filled his role.” Chris is now CEO and second-generation proprietor.
It wasn’t the ideal time to take over a wine business in Napa Valley. Wildfires in 2020 destroyed 25 percent of the crop that would have been sold, and the 10 percent they used for their label was lost when the custom crush facility where it had been delivered burnt to the ground.
In addition to his father’s passing, 2021 brought another natural disaster. “It was one of the first years I could ever remember talking to my dad about how our reservoirs didn’t fill up entirely in the offseason. [By] July and August, our reservoirs were empty, so we picked earlier.”
The heat spikes in 2022 meant moving up harvest by a month. “Our harvest usually finishes by mid- or late-October, but with 8 days of 105 plus temperatures, that got everything to the finish line in a hurry; we were done by September 23 or 24.”
Chris had the support of Augustine (Gus) Garcia, the property’s foreman, for 40 years. “He’s been here literally longer than I’ve been alive. His brother and son work here too, so we’re very close with them. Having someone with that level of historical knowledge and loyalty is invaluable.”
He’s had a lot of challenges thus far, but Chris’s approach is not just about surviving the challenges but also thriving in the future. “I’m starting to look at a lot more of the numbers, the data, how productive each of the blocks is. We have a couple of blocks on the property near the end of their life cycle. And before getting to a point where we have to pull out 30 acres in one year, we’re trying to do a little bit every year.”
He will continue with about 65 to 70 percent of the property planted to Cabernet Sauvignon and about 10 percent to Cabernet Franc. “We’re putting in some new Grenache Blanc and Marsanne. We planted Chenin Blanc on the property in the 80s [when his dad first acquired it]. So, we’re going back in with about half an acre of Chenin Blanc.”
Through these challenges, Chris remains optimistic and forward-looking. “My dad always believed in the potential of this land, and I feel a deep responsibility to honor that legacy while building something even stronger for the future.” Kenefick Ranch isn’t just surviving—it’s evolving, innovating, and thriving in the heart of Napa Valley.
