Weekender Encore: Brunch at Davies Vineyards

By Tim Carl

ST. HELENA, Calif. — Tucked behind the A&W in St. Helena, Davies Vineyards offers an experience that feels both luxurious and refreshingly down-to-earth. Their Wine and Caviar Brunch, held Fridays through Sundays at 10 a.m., goes beyond the valley’s typical pairing offerings. It’s not “curated” or “elevated” — labels that have lost meaning in Napa’s flood of marketing — but rather an extension of the wine producer’s small, family-owned heritage and philosophy. For locals, there’s added appeal: a “Napa Neighbor” price of $130 — down from the standard $180 — and a 15% discount on wine purchases.

The spread at the Wine and Caviar Brunch at Davies Vineyards, which is held every Friday, Saturday and Sunday at 10 a.m. — Tim Carl Photo

A Family Legacy with New Horizons

Schramsberg Vineyards, owned by the Davies family and located north of St. Helena, boasts a storied past dating back to the 1860s. German immigrant Jacob Schram planted Napa Valley’s first hillside vineyard and established one of the region’s most iconic wineries. Revived in 1965 by Jack and Jamie Davies, Schramsberg became a pioneer in American sparkling wine, producing blanc de blancs that graced U.S. state dinners and earned global acclaim.\

In 2012, the family expanded their vision with Davies Vineyards, focusing on red wines like cabernet sauvignon and pinot noir. While Schramsberg’s legacy is steeped in sparkling wine, Davies Vineyards represents a new chapter in their journey, bringing a broader range of Napa winemaking to life.

“For me, it’s about carrying my parents’ legacy forward,” said Hugh Davies, president and second-generation vintner. “They believed in making wine that told a story — not just of the land, but of shared moments, community and connections to this place we call home.”

Monique and Hugh Davies - Tim Carl Photo

This commitment to storytelling is evident in the brunch experience.

“Wine is a beverage that is served with food, right?” Davies said. “That’s what my parents and their generation believed. The variability of wine enhances the variability of food, and experiences like this brunch allow us to go beyond a simple wine-only presentation.”

Hugh and I grew up together in St. Helena, and hearing him speak about his parents brought me back to childhood memories of a family devoted to Napa’s winemaking heritage. This brunch, rooted in that history, isn’t just another pairing event; it’s a celebration of the stories of the earth and family told through food and wine.

A Journey Through Food and Wine

Although vegan and vegetarian options are available, the current meal begins with a 15-gram jar of Osetra caviar from Thomas Keller and Shaoching Bishop’s Regiis Ova collaboration, paired with the 2021 Blanc de Blancs. The wine’s citrus notes cut through the richness of the caviar, creating a harmonious balance.

Kelly Duarte Bernys - Tim Carl Photo

“This pairing is so much fun,” said Napa Valley native Kelly Duarte Bernys, who, alongside other members of the team, guides guests through the experience. “Caviar and sparkling wine are a natural match, and it’s an ideal way to begin the meal.”

“Caviar is something we grew up with, but this was next-level. The way the wines elevated the dishes was something we’ll remember.” – Roman Gorbat

What follows is a progression of carefully crafted pairings. The experience begins with the 2021 Schramsberg Blanc de Blancs paired with the caviar served alongside potato chips, crackers, lemon crème fraîche and capers. This pairing highlights the wine’s bright acidity, cutting through the caviar’s richness and setting a celebratory tone. Guests are then introduced to the 2015 Schramsberg J. Schram Blancs, whose depth and complexity enhance the caviar pairing even further.

Next, the 2021 Schramsberg Blanc de Noirs accompanies tortilla Española, a savory Spanish dish of caramelized onions, potatoes and Gruyère served with romesco sauce. The wine’s delicate fruit notes complement the dish’s earthy flavors, while the 2014 Schramsberg J. Schram Noirs, poured alongside, adds a robust dimension to the course.

The third course features a seared tenderloin served with creamy polenta cake, sautéed wild mushrooms, caramelized onions and horseradish cream. This hearty dish is paired with two standout wines: the 2022 Davies Vineyards Pinot Noir from Ferrington Vineyard in Anderson Valley, which brings a vibrant, fruit-driven contrast, and the 2014 J. Davies Estate Cabernet Sauvignon from Diamond Mountain, whose structure and intensity deepen the richness of the tenderloin.

Before dessert, the 2016 Schramsberg Rosé is paired with “Ewephoria Gouda,” a sheep’s milk cheese from Holland with nutty and caramelized notes. The wine’s vibrant fruit and creamy finish amplify the cheese’s flavor, creating a pairing that is both indulgent and balanced.

Meyer lemon cheesecake with lemon curd is paired with the 2020 Schramsberg Crémant Demi-Sec - Tim Carl Photo

For dessert, the Meyer lemon cheesecake with lemon curd is paired with the 2020 Schramsberg Crémant Demi-Sec. Guests are encouraged to save a little of the caviar to try with the dessert, as the salty, savory pop adds a surprising layer of complexity to the cheesecake and wine — much like the appeal of salted caramel, creating a final course that is both playful and elegant.

Chef Jeff Bernys, who designed the menu, described the experience as a “conversation between food, wine and those enjoying the moment.”

“We change the menu a few times a year to keep it fresh and seasonal,” he said. “It’s a great way to showcase different wines and flavors and give guests something new to enjoy.”

Chef Jeff Bernys - Tim Carl Photo

Stories of Connection and Celebration

For Marina and Roman Gorbat, the brunch was more than a meal; it was a way to celebrate 25 years together. Originally from Ukraine and Russia, the couple met in Los Angeles as young immigrants. Now married for 20 years, they chose this experience to mark their anniversary with something meaningful rather than just extravagant.

“We love experiences that create lasting memories,” Marina Gorbat said. “This was perfect — unique, intimate and thoughtful.”

Marina and Roman Gorbat - Tim Carl Photo

The couple discovered the brunch online and were drawn to its emphasis on food and wine pairings. “Caviar is something we grew up with, but this was next-level,” Roman Gorbat said. “The way the wines elevated the dishes was something we’ll remember.”

For Whitney Rice and her friend Courtney Ryburn, visiting from Nashville, the brunch was a chance to unwind and reconnect. Their laughter often punctuated the low hum of conversation, bringing a lighthearted energy to the room.

“We wanted to start our trip off right,” Ryburn said. “Starting the day with bubbles, what could be better?”

For Rice, the experience offered more than just food and wine. “When I turned 30, I started asking, ‘Is this it? Work, laundry, cook, repeat?’” she said. “Experiences like this remind you how important it is to create and enjoy special moments.”

The two friends, who rarely drank wine in their younger years, saw something deeper in this experience. “Wine is an agricultural product,” Rice said. “It’s about the connection to the land, the weather and the process. That’s something I never really thought about before. But when you taste it paired with food, it all clicks — it’s part of a bigger story.”

Whitney Rice and her friend Courtney Ryburn - Tim Carl Photio

Rooted in Community

For locals, the brunch offers an opportunity to rediscover their own backyard. The “Napa Neighbor” discount isn’t just a marketing ploy; it’s an open invitation to experience what Davies Vineyards has to offer.

“Many locals don’t even know we’re here,” Bernys said. “When they find us, they’re often surprised by how approachable and personal the experience is.”

Hugh Davies shared a similar perspective.

“This isn’t just about wine and food,” he said. “It’s about building connections — to the land, to each other and to the stories that make Napa Valley so special.”

Whether you’re a longtime resident or visiting Napa Valley for the first time, the Davies Wine and Caviar Brunch offers something distinct. It invites guests to slow down, explore the craft behind each glass and engage with the vineyard’s heritage. Rooted in the traditions of Napa Valley, it celebrates local connections and offers an experience that feels both thoughtful and meaningful.

Tim Carl Photos

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Tim Carl is a Napa Valley-based photojournalist.