Cody Hurd is the winemaker at Priest Ranch in Napa Valley, CA. He has been integral in the evolution of Priest Ranch wines during his decade-long tenure at Somerston Estate and Priest Ranch Wines. A Washington state native, Cody began his career at Somerston in 2010, working every position from cellar master to head winemaker. As a result, he brings a wealth of knowledge to every new release that bears the Priest Ranch label. As winemaker, Cody focuses on crafting wines that reflect the Estate’s range of soils and microclimates, vineyard sites, unique soils, and climate. He works with each block individually, handcrafting small lots and blending them into site-driven bottlings that are balanced and respectful to the land they come from. “My goal is to make wines that showcase the best of what the property has to offer,” he says. “I want our wines to be an expression of this land and its heritage. I believe that great wine starts in the vineyard, and my job is to work alongside our amazing team to bring out the property’s unique characteristics.”
Media Inquiries: Kaylee DaLuz kdaluz@colangelopr.com | http://priestranchwines.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
The absolute hero of Priest Ranch is the estate itself. In my nearly two decades in the wine industry, I have not experienced a wine estate quite like Priest Ranch. Located in the Vaca Mountain range in eastern Napa Valley, Priest Ranch is 1682 acres in total with 230 acres planted to grapevines. The vast majority of the property is left untouched, creating an awe-inspiring environment of rugged and diverse landscape. The unplanted acreage is all beautifully preserved oak woodland. The lowest elevation vineyard blocks are at 800 feet, with our highest elevation vineyards close to 1,800 feet. The drastic elevation differences really showcase the diversity of our many microclimates just within this one estate. The diversity is not only breathtaking, it is also foundational to our winemaking approach. We make wine with the belief that all great wines are a reflection of the land. Priest Ranch honors the historic terroir by producing bold and adventurous wines that embody the spirit of Napa’s earliest settlers. This has also inspired memorable wine names like Snake Oil and Peacemaker.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
Fortunately, I am mostly unconstrained in my winemaking here at Priest Ranch. However, if I had unlimited time, I would do much more wine tourism abroad. I have always had a healthy curiosity for how winemaking and grape growing might differ from country to country. If time allowed, I would travel the world exploring as many different wine regions as possible, while taking a deep dive into their winemaking philosophies. I have done a bit of this already, but this is a very large wine world! I have spent some time touring Bordeaux and Burgundy, and I would love to spend a few more weeks in those regions. Italian wines have been really intriguing to me lately, so Italy is next on the list to explore.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Our James Joshua Red Wine is the wine that showcases our brand perfectly. It all starts with the name. James Joshua Priest is the namesake of our brand. James Joshua settled the estate in the mid-1800’s hoping to find gold. He found no gold, but he found an incredible piece of property to homestead. Once his gold ambitions faltered, he began ranching cattle, and eventually planted 20 acres of wine grapes sometime in the 1870’s. Things are a little different here at the estate these days, but we still pay homage to James Joshua through this red wine. Only the very best 2-4 vineyard blocks from each vintage make it into the James Joshua blend. This is a showcase of the highest quality wine that this estate produces each vintage.
Bonus Question: Why Winemaking?
I’m completely captivated by fermentation science—it’s more than a passion, it’s a lifelong obsession that started when I was just a young guy growing up in Washington State. Something about the transformation process, the invisible magic of microbes turning simple sugars into something complex and beautiful, just hooked me early on. That fascination set the foundation, but it truly caught fire when I fully immersed myself in the Napa Valley wine industry about 18 years ago. What began as a love for the science behind fermentation quickly expanded once I got into the vineyard. Spending time among the vines opened up a whole new dimension of appreciation for the craft—understanding how each vintage starts in the soil, how the nuances of farming choices, weather patterns, and timing affect the final product. There’s something incredibly grounding and humbling about being a part of that cycle.