10 Best Sights in Plymouth, Sacramento and the Gold Country

The elite Napa Valley consultant Philippe Melka oversees the wine making at Andis, whose contemporary, glass-and-metal production and hospitality buildings provide an appropriately refined setting to enjoy wines that raise the Sierra Foothills bar. The estate Barbera ranks among the region's most elegant, as do several single-vineyard Zinfandels. On-site winemaker Mark Fowler also crafts Sauvignon Blanc and Arinto whites (the latter grape is Portuguese) and Grenache, Syrah, Petite Sirah, and several red blends.

Two brothers opened this winery named for the ranch their iconoclastic great aunt—described as a cross between Annie Oakley and Zsa Zsa Gabor—purchased in 1936. The siblings added another parcel, where tastings are held in or outside a stylish terrazzo-floored, glass-walled structure with views of the lake that fronts the property. Grenache, Mourvèdre, and Tempranillo are among the strong suits; the Greco white (from a grape either Greek or southern Italian) is among the intriguing lighter wines.

This winery achieves success with two separate labels. Terre Rouge, which focuses on Rhône-style wines, makes some of California's most highly praised Syrahs. The Easton label specializes in high-scoring Zinfandels from old and new vines and does well with Sauvignon Blanc and Cabernet Sauvignon. You can picnic on the lawn here.

Owners Suzy and Jim Gullett draw raves for their Sangioveses, which range from light and fruity to rich and heavy. They also produce Rosato di Sangiovese (aka rosé), old-vine Zinfandel, and a few other varietals. Most tastings take place in the red barn where the couple began operations in the 1980s or on a nearby patio.

Larry and Linda Long made wine out of their home in Truckee for 15 years before opening their down-home Amador County winery. Their son Michael is head winemaker, daughter Ashley his assistant. Estate-grown Zinfandel is the biggest seller, but this small operation also does well with Syrah, Barbera, Tempranillo, the Portuguese varietal Touriga (one of the Port grapes), and a Rhône-style GSM (Grenache, Syrah, and Mourvèdre) blend.

Splashier than many of its neighbors and a draw as much for its restaurant and seasonal live music as its wines, family-operated Helwig occupies a hilltop steel, wood, and glass tasting space with knockout views. The winery specializes in fruit-forward reds, most notably Barbera, Graciano, and Tempranillo; the sparkling rosé of Sangiovese shines among the lighter wines.

Known for elegant, fruit-forward wines with velvety tannins, Jeff Runquist specializes in Barbera, Zinfandel, and Petite Sirah but makes several other reds and Muscat Canelli, Verdelho, and Viognier whites. His tasting room ranks among the Shenandoah Valley's jolliest.

Famous for its Napa Valley Chardonnays, Rombauer farmed foothills Zinfandel for years, so it wasn't a total surprise when the winery acquired an existing facility here. Inside the brightly lit tasting room or at umbrella-shaded tables, you can enjoy a flight that might include Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, and Sierra Foothills Zinfandel or sip these wines by the glass or bottle.

Winemaker Scott Harvey describes the Sierra Foothills appellation as similar to Italy's Piemonte region, where Barbera originated, but with one additional benefit: it's sunnier here, which this grape loves. Barbera, Zinfandel (one from vines planted in 1869), and Syrah are his winery's focus, but you'll also find Cabernet Sauvignon and other reds along with Sauvignon Blanc, a rosé of Barbera, and sparkling wine.

You can sip fruity, robust Zinfandels—old vine and new—and learn about wine making and Shenandoah Valley pioneer life at the museum here. This winery was established in 1856 and has been run since 1989 by the owners of nearby Shenandoah Vineyards, which is open daily. To sample the best Zins, pay the modest fee for the reserve tasting.