Lou and Susan Preston farm 125 organic and biodynamic acres on West Dry Creek Road — not just a winery. The tasting room shares space with a farm store selling sourdough, estate olive oil, pickles, produce, and grass-fed lamb. Mediterranean-style Zinfandel, Syrah, Grenache, Carignane, Vermentino, and Roussanne. Friendly cats wander.
Preston Farm & Winery is one of the most singular operations in Sonoma County — a 125-acre farm on West Dry Creek Road that produces wine, olive oil, bread, eggs, and farm produce alongside Zinfandel and Rhône-focused wines. Lou Preston has farmed organically since 1989 and the winery operates on an ethos of radical locality and self-sufficiency. The wines are honest and sometimes quirky, shaped by the farm's biodynamic rhythms rather than market trends. The tasting room is a destination experience: bread, olive oil, and bottles poured from the farm's daily production.
Old Vine Zinfandel, Dry Creek Valley — Drawn from heritage Zinfandel that predates the Prestons' ownership; bright, balanced and built on moderate alcohol and good acidity.
Estate Syrah, Dry Creek Valley — A flagship Rhône red from the vineyard where Preston planted Sonoma County's first Syrah in the late 1970s.
Barbera, Dry Creek Valley — Lively raspberry, lime and floral notes in a buoyant, food-friendly Italian style.
Carignane, Dry Creek Valley — A Prohibition-era heritage red, dark and rustic, honoring the valley's old field-blend tradition.
Sauvignon Blanc, Dry Creek Valley — A signature white, clean and herb-tinged with good acidity, first planted on a contract handshake with neighboring Dry Creek Vineyard.
Lou and Susan Preston have farmed here since 1973, converting an old prune orchard into a certified-organic polyculture farm of grapes, grain, olives and produce. Rhône whites Viognier and Roussanne also appear in the estate's Madam Preston white blend.
Preston has the most complete agricultural vision in Dry Creek Valley: Mediterranean-style wines — Zinfandel, Syrah, Grenache, Barbera, Carignane, Sauvignon Blanc, Vermentino, Roussanne — alongside vegetables, orchards, pasture, chickens, sheep, and a wood-fired bread oven. Private seated tastings run $35 per person for 5–6 estate wines, available by appointment for parties of 6 or fewer. Picnic tables are available Thursday through Tuesday (with wine purchase), and the farm store is open to walk-ins seven days a week. Friendly cats wander the property. The Prestons are as much farmers as winemakers, and a visit feels more like a trip to a working Mediterranean villa than a typical tasting room stop.
Matt Norelli is the winemaker at Preston Farm & Winery, Lou and Susan Preston's beloved organic farm-winery in Dry Creek Valley. A pioneer of the appellation, Lou Preston converted the property to certified organic farming and a whole-farm philosophy that reaches well beyond wine — estate-milled grain and bread, olive oil, heirloom produce, and tractors that run on waste vegetable oil. Norelli crafts Preston's Rhône and Mediterranean-leaning wines, including the signature L. Preston and Madam Preston blends and the popular estate jug wine, with the same low-intervention, place-driven sensibility that has made Preston one of Dry Creek's most distinctive small producers.
Lou Preston founded this Dry Creek farm in the early 1970s, fresh from UC Davis, buying his first parcel — a prune orchard — in 1972. With his wife Susan, an artist, he built a conventional 25,000-case winery and then did the unthinkable: he downsized. Today Preston is a diversified, Demeter-certified biodynamic farm of some 120 acres, growing more than 200 species, raising sheep, pigs, and chickens, pressing its own olive oil, and baking bread from estate grain. One of just a handful of biodynamic wineries in Sonoma, it reflects Lou and Susan’s belief in farming for the whole community.
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Old Vine Zinfandel, Dry Creek Valley — Drawn from heritage Zinfandel that predates the Prestons' ownership; bright, balanced and built on moderate alcohol and good acidity.
Estate Syrah, Dry Creek Valley — A flagship Rhône red from the vineyard where Preston planted Sonoma County's first Syrah in the late 1970s.
Barbera, Dry Creek Valley — Lively raspberry, lime and floral notes in a buoyant, food-friendly Italian style.
Carignane, Dry Creek Valley — A Prohibition-era heritage red, dark and rustic, honoring the valley's old field-blend tradition.
Sauvignon Blanc, Dry Creek Valley — A signature white, clean and herb-tinged with good acidity, first planted on a contract handshake with neighboring Dry Creek Vineyard.
Lou and Susan Preston have farmed here since 1973, converting an old prune orchard into a certified-organic polyculture farm of grapes, grain, olives and produce. Rhône whites Viognier and Roussanne also appear in the estate's Madam Preston white blend.
Preston Farm & Winery is one of the most singular operations in Sonoma County — a 125-acre farm on West Dry Creek Road that produces wine, olive oil, bread, eggs, and farm produce alongside Zinfandel and Rhône-focused wines. Lou Preston has farmed organically since 1989 and the winery operates on an ethos of radical locality and self-sufficiency. The wines are honest and sometimes quirky, shaped by the farm's biodynamic rhythms rather than market trends. The tasting room is a destination experience: bread, olive oil, and bottles poured from the farm's daily production.
Preston has the most complete agricultural vision in Dry Creek Valley: Mediterranean-style wines — Zinfandel, Syrah, Grenache, Barbera, Carignane, Sauvignon Blanc, Vermentino, Roussanne — alongside vegetables, orchards, pasture, chickens, sheep, and a wood-fired bread oven. Private seated tastings run $35 per person for 5–6 estate wines, available by appointment for parties of 6 or fewer. Picnic tables are available Thursday through Tuesday (with wine purchase), and the farm store is open to walk-ins seven days a week. Friendly cats wander the property. The Prestons are as much farmers as winemakers, and a visit feels more like a trip to a working Mediterranean villa than a typical tasting room stop.
Matt Norelli is the winemaker at Preston Farm & Winery, Lou and Susan Preston's beloved organic farm-winery in Dry Creek Valley. A pioneer of the appellation, Lou Preston converted the property to certified organic farming and a whole-farm philosophy that reaches well beyond wine — estate-milled grain and bread, olive oil, heirloom produce, and tractors that run on waste vegetable oil. Norelli crafts Preston's Rhône and Mediterranean-leaning wines, including the signature L. Preston and Madam Preston blends and the popular estate jug wine, with the same low-intervention, place-driven sensibility that has made Preston one of Dry Creek's most distinctive small producers.
Lou Preston founded this Dry Creek farm in the early 1970s, fresh from UC Davis, buying his first parcel — a prune orchard — in 1972. With his wife Susan, an artist, he built a conventional 25,000-case winery and then did the unthinkable: he downsized. Today Preston is a diversified, Demeter-certified biodynamic farm of some 120 acres, growing more than 200 species, raising sheep, pigs, and chickens, pressing its own olive oil, and baking bread from estate grain. One of just a handful of biodynamic wineries in Sonoma, it reflects Lou and Susan’s belief in farming for the whole community.
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