A Final Farewell...

Dear friends,

We hope this note finds you all well and enjoying Spring. We write today to bring you up to speed about what is happening here at Castrucci Wines. It is with great sadness that we have to inform you that we will be shutting down the business once our current inventory of wines are gone.

You are probably asking “why”? Dawn and I will be leaving California because the company that I have been working for the past 26 years is relocating back to the east coast. When we came to Napa we entered into the wine business because we wanted to make excellent wines. We labored over our decision to leave and found it unrealistic to expect to give the business the proper attention it would need to continue to be successful from 3000 miles away. There is no room for compromise with our wines.

Castrucci Wines still has inventory available for purchase. We will be sending out additional information to all of our customers advising them of the reduced pricing on the remaining wine so you can get it before its all gone.

We want to thank Steve Matthiasson our winemaker and Jason Ray who managed and cared for the vineyards. We also want to thank our friends and family whose support is truly appreciated, and of course our customers whose support has made this journey so wonderful and rewarding. How blessed we are to have met so many people from so many different backgrounds and had the opportunity to share a glass of wine with them.

Thank you all for your generous support over the years.

David & Dawn Castrucci

P.S.- To get 35% off your ENTIRE wine order*, use "CAS35" at checkout. Shop now
(Standard shipping rates apply.)

2016 Castrucci Wines Harvest Recap

It has been a very busy year at Castrucci Wines! Harvest 2016 is in the books and it was terrific.

The 2016 growing season was about as good as it gets. Normal temperatures and conditions throughout the season resulted in a great set and higher volumes this year - we even had "normal" rain last winter setting a positive tone for the year.

Check out some of our favorite harvest photos we captured in the slideshow below:

In other VERY exciting news...

October 17th marks the release of our 2014 Cabernet Sauvignon. Sourced from the "Dead Freds Vineyard" from the Coombsville AVA, The '14 Cabernet is 100% Cabernet Sauvignon and truly "elegance in a bottle."

It is ready to drink now and will age wonderfully if you prefer to drink something 5, 10 or even 20 years from now. This wine is AWESOME! Check out the video below and just try to tell us that you aren't craving a glass now. 

With harvest behind us, we are getting ready for a busy holiday season. Now is the time to start thinking about that great bottle of wine that would look good (and taste even better) on the table during the holidays or as a gift for a friend or loved one. Click the link below to check out our selection of limited production wines.

Also, don't forget to check out the "Castrucci Wine Club". Being a member will get you benefits such as being the first to get new releases prior to being made available to the public, invitations to major events, reduced shipping or no shipping costs (depending on the level you subscribe to within the club) and more.

-Dawn & Dave Castrucci

Castrucci Roasted Tomato Sauce Recipe

The Castrucci garden is always bursting with tomatoes at this time of year, as I'm sure yours at home is too! We love making our traditional Roasted Tomato Sauce to put to good use for the rest of the year with our favorite pasta recipes.

It's incredibly quick and simple to make but the results are to die for!


  • 5 lbs small or medium tomatoes
  • 1 head of garlic separated/peeled
  • 1/3 cup olive oil
  • 1/2 cup basil leaves
  • Salt & pepper to taste 


  1. Spread clean whole tomatoes on jelly roll pan in single layer and sprinkle other ingredients over all the tomatoes.
     (See image to the lower right).
  2. Roast in 250-degree oven for 4 hours, then remove and let cool.
  3. Purée roasted tomatoes in a blender in small batches.  

Tomato sauce can be stored in a jar in the refrigerator for up to a week, or use small bags and freeze to store up to 6 months. 

Congratulations! You're ready for pasta season!! ;)

Fig, Prosciutto Bruschetta Recipe

fig bruschetta recipe

This is the perfect end-of-summer recipe for an afternoon in the sun accompanied We suggest accompanying with your favorite wine. Our favorite? Our 2013 Reserve Chardonnay

fig prosciutto recipe

Here's what you need:

fig proscutto recipe
  • 3 figs, cut into quarters or eights
  • 2 tbsp extra-virgin olive oils
  • 1 tbsp balsamic vinegar
  • 12 thin slices prosciutto
  • 12 pieces of bruschetta
  • 12 small arugula/rocket leaves
  • Your favorite bottle of wine

To prepare:

  1. Toss the quartered figs with the olive oil and vinegar.
  2. Lay a slice of prosciutto on each piece of bruschetta. 
  3. Arrange the fights and arugula/rocket leaves on top fo the prosciutto.
  4. Drizzle with a bit of olive oil.
  5. Open your favorite bottle of wine and enjoy immediately. 

The original recipe appeared in one of our favorite cookbooks, Wine Bites by Barbara Scott-Goodman. 

While it's prime fig season, what are some of your favorite fig recipes?