About Charbay Winery & Distillery
Domaine Charbay has made small-lot wine and distilled spirits on Spring Mountain since 1993, making it one of the original Napa Valley craft distilleries still in operation. The Karakasevic family, drawing on 13 generations of winemaking and distilling experience, handles every stage in-house, from fermenting and fortifying to distilling and aging, at their hidden property roughly 15 minutes from downtown St. Helena.
Rather than table wine, the estate's output centers on fortified wine and aged brandy: Distillers' Port and Still House Port alongside Charbay Brandy No. 83 and No. 89. Visits are intentionally small-scale, capped at seven guests per appointment and typically held Saturdays at 11 a.m., preserving what the family calls hospitality from how wineries used to be.
The Karakasevic family handles every step in-house, from fermenting and fortifying to distilling and aging, at a hidden Spring Mountain property visited strictly by appointment.
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13 generations deepThe Karakasevic family draws on 13 generations of winemaking and distilling experience in running the estate.
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One of the originalsOperating since 1993, Domaine Charbay is among the original Napa Valley craft distilleries still active today.
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Seven guests maxTastings are capped at seven people per appointment, typically held Saturdays at 11 a.m.
"A hidden, family-run Spring Mountain distillery producing Port-style wine and aged brandy, visited strictly by small-group appointment."
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Featured Wines
PORT
Distillers' Port
Napa Valley
A fortified Port-style wine produced and aged on-site at the Spring Mountain estate.
PORT
Still House Port
Napa Valley
A second Port-style bottling fortified with the family's own distilled brandy.
BRANDY
Charbay Brandy No. 83
Napa Valley
An aged brandy distilled and bottled by the Karakasevic family at their Spring Mountain distillery.
Current releases as listed at charbaywinery.com, July 2026; bottle prices are not published online.
Tasting Experiences
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Small Group Tasting
An intimate, by-appointment visit capped at seven guests, typically held Saturdays at 11 a.m., pairing the estate's Ports and brandies with family-run hospitality.
By appointment
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