Pinot noir thrives in Napa Valley’s Carneros region—a reason that this winery has succeeded in revolutionizing the California wine industry since its inception in 1981. When college friends Dick Ward and David Graves decided to venture into business together, they started by growing riesling, which proved too costly. Instead, they focused on chardonnay and pinot noir, two much more profitable grapes. With current winemaker Jérôme Chéry, Saintsbury now crafts six separate pinots, which add to a total case production of 60,000. Given its large quantity, the winery is surprisingly small and hidden, offering tastings by appointment only.