As a wine writer always looking for a great story, I recently found myself captivated by Winemaker and Owner Bob Foley from Robert Foley Vineyards. This winery is a testament to the power of three employees, resilience, innovation, and a deep connection to the land.
I had the opportunity to sit down with Bob at a wine dinner held in the viewing room of Lovers Seafood & Market in Dallas. As someone who’s been telling wine stories for over a decade on Dallas Wine Chick, I find it special to hear stories directly from a winemaking legend. His journey in the wine world spans nearly five decades, and every anecdote he shared was steeped in passion, humor, and a deep love for his craft. From his early days at UC Davis to founding multiple renowned Napa Valley wineries, and eventually establishing his label, every chapter of his career seemed to hold a fascinating twist.
What struck me most was how his eyes lit up when he talked about the moments that shaped his winemaking. His enthusiasm was contagious, whether it was his first taste of Charbono as a teenager or his experiences working with industry giants. The setting of Lovers Seafood & Market’s viewing room and the pairing menu by Chef Roman Murphy was the perfect backdrop.
How Bob Became a Winemaker
In 1969, at 16, Bob had his first wine epiphany. A neighbor, Bill Miller, who worked for a company distributing Inglenook wines, took young Robert to visit the famed Inglenook wine estate in St. Helena. When he was there, he tasted the 1968 Charbono from a cask, an experience that would shape his future.
He enrolled at UC Davis, graduating with degrees in both Viticulture and Enology. In 1977, fresh out of college, he began his winemaking career in Napa Valley. His first job in the industry was at Heitz Cellars. In 1978, Foley became the founding winemaker at Markham Vineyards, where he worked for 15 years and put Merlot on the map. In 1992, he became the founding winemaker for Pride Mountain Vineyards. His mentors included Joe Heitz and André Tchelistcheff, who gave him a path to innovate.
Establishing His Own Brand
In 1998, Robert Foley Vineyards was born when he bottled his first Claret. His passion for Charbono, the variety that first inspired him, has continued throughout his career. He even saved a Charbono vineyard from being uprooted, becoming the largest producer of this rare variety in Napa Valley. And the vineyard he acquired produced the Charbono that he fell in love with five decades ago.
Bob Foley has also been referenced as the “God of Cabernet” due to his exceptional skill and reputation in crafting powerful, expressive Cabernet Sauvignon wines.
The estate vineyard on Howell Mountain spans 5 acres, planted at an elevation of approximately 2,000 feet. Foley also sources grapes from selected vineyards throughout Napa Valley usually focusing on hillside regions. The winery produces about 5,000 cases annually, and they grow a small amount of merlot and cabernet sauvignon on property. The wine portfolio is diverse with a claret, several cabernets, merlot, chardonnay, pinot noir, petite sirah, syrah, charbono, the Griffin (a red blend) and a port-style dessert wine.
Winemaking Philosophy

Foley is known for producing expressive, well-structured wines. His approach emphasizes vineyard management and minimal intervention in the winemaking process. He believes great wine starts with great grapes and focuses on vineyard selection.
Truly a Family Business
Today, Robert Foley Vineyards is truly a family operation. Bob met his wife, Kelly, when she came to apply for a job in 2000. They married at Pride Mountain Vineyards in 2005. Bob handles all the production and maintenance, still doing all the cellar work himself. Kelly manages the business operations, while their friend Shannon assists with social media and a variety of other tasks. How only three people get so much done is admirable.
Truly a Rock Star

While Foley is known for crafting great wines and innovation, his talents extend beyond the cellar. He is a founding member of the Robert Foley Band. This venture isn’t just a casual hobby. The band, formed with childhood friends he met while delivering newspapers, has been touring since 2006 and released several albums. He talked about how they toured both coasts until COVID. They’ve been underground since the pandemic and produced a new album, which is coming soon.
Foley’s approach to music mirrors his winemaking philosophy – both are expressions of creativity and passion. This seamless blend of his two loves showcases Foley’s multifaceted talents and zest for life. The band practices in the cave – a perfect blend of wine, music and wines.
Interestingly, Bob’s path to winemaking was influenced by his family background. His father was a research scientist who worked on the Saturn and Mercury projects, instilling in Bob a love for science and experimentation. Bob’s musical talents might be genetic. His grandfather created Foley Mixers, the premiere sound effect company, showing that creativity runs in the family.

The Wines
- 2023 Chardonnay, Oak Knoll District: This un-oaked Chardonnay offered enticing aromas of fruit with notes of banana and peach, complemented by hints of honeysuckle and jasmine.
- 2017 Hudson Vineyard Pinot Noir: Medium dark in color, this Pinot Noir presented aromas of red cherry and raspberry fruit with spice.
- 2020 Charbono: A rarity in Napa, this Charbono showcased ripe raspberry aromas with hints of must and camphor. This has always been a favorite wine for me.
- 2019 “Niedeldieke” Cabernet Sauvignon: This full-bodied Cabernet offered aromas of black cherry, cassis, and cedar, with hints of vanilla and spice. And the story behind the name is classic. The story behind the story will make you laugh.
- 2019 Cabernet Sauvignon: Known for its profound darkness, depth, and complexity, this Cabernet lived up to Robert Foley’s reputation as “The God of Cabernet”.
- 2021 Cabernet Franc: This was a full-body wine with a flavorful mid-palate grip and beautifully balanced natural acid. It was balanced and had all the notes of a good Cab Franc.
The Menu


Chef Roman Murphy, known for his innovative approach, crafted a menu that perfectly complemented the wines:
Reception: Passed lite bites with the chardonnay. This vibrant wine paired superbly with the Old-World style of this wine.
Act I: Herbed goat cheese, roasted beets, strawberries, pistachios, and balsamic
- The 2017 Hudson Vineyard Pinot Noir was a great match with its red fruit and spice.
Act II: Fennel-crusted farro island salmon with truffled bean ragout, spinach, and puttanesca relish
- The rare 2020 Charbono, with its ripe fruit and subtle tannins, stood up beautifully to the food
Act III: Short rib raviolo with parmesan broth, charred broccolini, and gremolata
- The 2019 “Niedeldieke” Cabernet Sauvignon was a perfect match to the short rib.
Act IV: Seared Wagyu NY Strip with blue cheese potato gratin and truffle coffee jus
- This course showcased the depth and complexity of the Cabernet Sauvignons matching the intensity of the Wagyu and truffle elements.
Epilogue: Panna Cotta with hazelnut crumble and chocolate sauce
- The meal concluded with the 2021 Cabernet Franc, its balanced acidity and soft tannins providing a perfect counterpoint to the creamy dessert.
The Future
Bob’s passion for wine goes beyond just making it. He drinks wine every day, carefully matching wines with food (Kelly is the cook). He believes in the power of wine to bring people together and enrich lives. As he puts it, “Over wine, you can have a conversation, the interaction can touch your soul, sit down and look someone in the eye. Wine is a soulful beverage, a beverage of love and community, of enjoyment and making memories.” Bob is particularly passionate about bringing younger people back to wine. He sees parallels between wine appreciation and the counter-culture movement of the 60s – both about community, shared experiences and breaking from the mainstream. With 49 harvests under his belt, Bob’s experience shows in every bottle. He’s constantly striving to make each vintage better than the last, always learning and refining his craft. And he ended by saying, “Off the beaten path wine is who we are.”