Pacheco Ranch Winery was a magical spot to get married in a gorgeous outdoor setting. From the…read morebeginning, Deb and Herb Rowland, the owners, were so thoughtful and gracious; an absolute pleasure to work with. We loved that Deb provided great resources for vendors she has worked with, but that she is also flexible and willing to work with others you want to bring in. They clearly take so much pride in what they do and it absolutely shows in the warm and personal experience you have at Pacheco. The property is adorned with citrus trees and flowering vines, beside the hillside vineyards, waterfall stream and the lovely old farmhouse. It's tucked into a small valley, protected from the wind. In the evening, strings of bistro lights make the dining and dance area twinkly and romantic. Our guests loved the space and kept commenting on how beautiful, relaxing and unique it was. Deb answered all of our questions leading up to the event very helpfully and provided a site plan to help vendors understand where to install things like the tables, dance floor, bar and buffet. We really appreciated how responsive she was and how willing to troubleshoot any unexpected issues. Beyond which, she and Herb and their employee Ann are so sweet and fun to be around. We're very happy we picked Pacheco as our wedding venue. If you're looking for somewhere personal, beautiful and one of a kind to tie the know, you will love it too.

We got married at Pacheco Ranch Winery - from the moment we met Deb and Herb and walked the…read moregrounds, to the cleanup after the big day, we loved every second we spent here. We couldn't describe more ideal hosts for our wedding - Deb and Herb were kind and thoughtful, extremely professional and prompt, super flexible, and an absolute joy to work with. With all our questions and extra visits, we always felt welcome and accommodated at Pacheco Ranch. On the day of the wedding, Herb and Deb were directing traffic, managing vendors, and clearly enjoying every moment of it. They take so much pride and love in caring for their home, and it shows in the natural beauty that flows throughout the ranch.

Exceptional customer lovely service by our host this weekend (didn't catch her name)! We came in…read morewith the intent to order by the glass ($12/glass), but she was still so friendly and let us try a number of different wines with very interesting flavors - spicy, sweet, etc. They have the perfect outdoor seating set up, and we were able to find a nice nook in the shade (not pictured). We had a lovely time!

The experience at this tasting room exceeded our expectations. If you are in tiburon you need to…read morepay this place a visit! Abby, our server, taught us about the wines we tasted (which were amazing), and introduced us to a new style of spicy wine. We are very pleased with our experience and definitely will be returning. Thank you!

Such a cute and unique place to drop by in the Tomales Bay area…read more The meadery is extremely aesthetic with a canopy patio of the bar, tables, and shops. There is an abundance of blooming flowers everywhere, and even a small beehive tucked away in the bushes. We did the tasting for $25 with 4 pours of mead. I was very impressed with the depth and variety of flavors; each pour tasted completely different from the next! Heidrun comps 1 tasting for 3 bottles purchased, which was a nice addition. Our hostesses were super sweet and chill. They were more than happy to explain a little bit about the meads and answer our questions. Would definitely stop by here again! :)

I absolutely love this place!! It's so cute and most importantly makes the BEST mead I've ever…read moretasted. I could seriously drink this stuff all day and I just find it so cool how you can actually taste the different floral notes based on the honey they use to make the mead. This is for sure a must visit if you're ever in the point Reyes area! Loved the vibe and the decor of the whole place

Opened a bottle of the 2021 Pinot Noir tonight from my recent wine club member order, delicious!…read more No wine yet by Drew that I haven't extremely enjoyed, at a much more reasonable price than a majority of other niche wineries. Love that his wines are either drinkable now (for those of us who lack proper wine storage) or can savor in years to come. Thank you Drew and Linda! Quality, consistency and affordability, bravo!

Arrived without appointment but called Drew and he opened for us in 15 minutes. It was such a…read moregreat experience. Walked us through 6 wines he makes onsite and they were all great. We walked away with the Chardonnay and the Cab. Definitely recommend if you are looking for a small intimate wine tasting with a very knowledgeable wine maker. Would definitely go again.

Orion is the best red I've ever had. Granted I was influenced or primed to love it thanks to the GQ…read morearticle. But you literally drink this and sit back in awe.

We need more winemakers like Sean Thackrey -- and we certainly need more people like him as well…read more People often like to pose the question -- if you could invite anyone from any point in history to dinner, but could only invite so many people, who would you invite? Sean Thackery is one of my people. Considered by many to be a maverick, a rebel and an eccentric -- but also one of the most philosophical, intelligent, soulful and gifted people in the wine industry. Thackery did not get degree in viticulture or enology, he studied art history. His wines are made with his intuition, what his palate tells him and tips from his collection of ancient oenological texts (the world's largest such collection in his opinion). He has been making wine in a Bolinas eucalyptus grove for more than 20 years. The first wine he produced was a Cabernet Sauvignon, but quickly moved to other varietals. Today, Thackrey says he hasn't bought a Bordeaux or a Napa Cabernet in 25 years. "They're just too damn polite for me," he says. "Why drink a wine that you wouldn't like if it were a person? It's like sitting next to someone and everything they say has to be so proper." Tastings of his wines reveal consistently powerful, intense flavors and rugged tannins -- and there is a signature minty, eucalyptussy component as well. His wines are thought provoking and complex. Unlike almost every wine in the world, Thackrey believes his taste better the day after they are opened -- and I actually might agree. "My wines are like a person," he says. "They talk, they change, they tell you something different every sip. They taste different from one day to the next, from one hour to the next. That kind of complexity is what makes wine interesting." Thackrey certainly has his followers and his critics. There are those that love his wines and others who do not -- and many of his thoughts do not find a lot of acceptance from some in the industry. His operation is quite small (3,000-5,000 cases annually), only recently adding a forklift and a bottling line. He didn't learn how to make wine by going to UC Davis -- and has both feet firmly planted in the art, only sticking his toe into the science (but understands it does have its place in the process). Thackrey often notes that there is no word for "wine-maker" in French, adding that if "chefs were trained the way wine-makers are, you would rarely eat out." Thackrey says that each time he gets back from harvest, he turns off the engine, opens the cab, and looks back at the truckbed stacked with grapes, tons of them, in hundreds of boxes. He just looks; and after a very particular moment of silence, says to myself, "OK, Sean, there it is. Do something." The first thing he does first is very interesting. After the grapes are picked, he lets them sit and "rest" at least 24 hours outside his home, a technique that one UC Davis professor says nobody else does today. Thackrey says the idea goes back at least to the Greek poet Hesiod's book "Works and Days" (circa 700 B.C.). "(Letting the grapes rest) is commonplace in wine literature until the middle of the 19th century," Thackrey says. "That's what impressed me about it. It's a lot of work to do this, so they must have thought it was accomplishing some sort of useful purpose." Thackrey does use a machine to crush the grapes, but he pours the juice into open-top vats to ferment beneath the stars and eucalyptus trees -- a technique that fell out of fashion more than 200 years ago. Thackrey reads 7 languages. In addition to making wine, he is also creating an online archive of original texts that document the history of wine and wine making. He has personally transcribed all of these documents and the library currently contains about 100 transcriptions. He hopes this will be one of his huge contributions to the wine world, but his contributions go well beyond -- and he is so deserving of more attention, respect and adoration.

Came for the wine and jazz on a beautiful Saturday afternoon. John the owner is a great host and…read moretakes time to get to know you all. Poppy the dog was a great host too. So sweet. We enjoyed a tasting of the wines. Then bought a bottle of the Pinot to enjoy while taking in the views and jazz music. The olive oil is great too. We parked on the Alvarado staging area and walked a brief 15 minute hike through Wildcat Canyon. Overall we had a good time and can't wait to go back.

Our favorite neighborhood hangout. Love everything about this place - the setting, the wine, the…read moreolive oil, the people, the dogs...

The wine was wonderful! They had a great selection of wines for flights & a beautiful view to sip…read morefrom!

The Chardonnay was delicious! My partner got the blend recommended by the staff member and that was…read morequite tasty too. The price is on the higher side but the quality made it worth it. And nice heated outdoor seating with beautiful views of the bay!