Schramsberg and Davies Vineyards’ camp programs are the ultimate experiences for sparkling and still wine lovers! Come to one of our camp programs in the Spring or Fall to see, feel and taste the sparkling and still wine cycles – beginning in the vineyards and ending at the table. Experience a hands-on, behind the scenes look at the making of sparkling wine at Camp Schramsberg, and red wines at Camp Davies. Enjoy meeting fellow campers and wine enthusiasts from across the country while sampling Schramsberg Vineyards bubbly, and Davies Vineyards still wines, with amazing foods.
Campers can attend the Spring Blending session and/or the Fall Harvest session and participate fully in seasonal wine experiences — there is no other program like this anywhere else in the world! Both of our camps offer a fun-filled, hands-on, three-day immersive experience where you will participate in intensive learning and gain valuable expertise from some of the world’s most celebrated wine and food professionals – all held in the Napa Valley, the epicenter of food and wine.
Our camp programs are perfect for all wine enthusiasts, and wine or restaurant professionals. In fact, it is our goal to have a combination of both consumers and professionals to make it fascinating for both sectors. Our camps are an enjoyable way to jump in and experience wine with all the senses in Wine Country, where it all happens.
Camper Tuition: $1,700 per person (15% discount for wine club members). There is an additional charge of roughly $170 for the optional Monday evening library wine dinner. Transportation and lodging are not included. Program subject to change.
Scholarships are available for professionals in the wine and restaurant industries.
For more information, please email camp@schramsberg.com or call 707-942-2408.
Camp Davies Spring 2025 Camp Session, March 9-11, 2025
The Camp Davies Blending Session is a three-day wine adventure, led by Schramsberg’s Vintner Hugh Davies and Chef/Enologist Holly Peterson. The Camp Schramsberg experience uncovers the mystery of how red wines are born. Of course, meeting new friends and having fun is a part of it as well.
On the first night, you will enjoy a wine reception and dinner at the Davies Vineyards Winery property, prepared by one of the Napa Valley’s fine chefs. This is your camp orientation and will prepare you for the two days ahead.
On day two, you will start with breakfast at Brasswood. Then it is off to the vineyards with Hugh Davies and VP of Winemaking Sean Thompson, where you will prune vines to prepare them for bud break. Learn how vineyard location, soil content, viticultural practices, and clonal selection play a critical part in creating the complex flavors in Davies wines. You will also receive hands-on experience with the winemaking team to learn how Pinot Noir base wines are crafted. For lunch, delicacies prepared by Brasswoods’ chefs, will be used to illustrate how ingredients can complement and contrast wine flavors. A full afternoon of food and wine pairings follow, under the direction of Holly Peterson. Holly will guide you through basic to advanced component tastings, to explore how a food’s acid, sugar, fat and tannins can impact your perception of how a wine tastes. Finish the day with an optional library wine dinner at a local restaurant (Estimated $170 per person, in addition to the camp fee).
Day three starts with breakfast at Brasswood. It is followed by a tour of the Davies’ Visitor Facility and tastings with the winemakers to explore the impact of the barrel to a wine and what a winemaker searches for when tasting Cabernet Sauvignon base wines. Lunch, prepared by the Brasswood culinary team, leads into a group wine menu creation contest. The program finishes with awards for the best menus, and a graduation with certificate presentation.
To book your spot for our Spring 2025 Camp Davies session, please contact Camp Director Matthew Levy at camp@schramsberg.com or at 707-942-2408.
Camp Schramsberg Fall 2025 Harvest Session, September 7-9, 2025 – Waitlist Only
Camp Schramsberg is a three-day wine adventure, led by Schramsberg’s Vintner Hugh Davies and Chef/Enologist Holly Peterson. The Camp experience uncovers the extraordinary time of harvest in winemaking. Of course, meeting new friends and having fun is a part of it as well.
On the first night, you will enjoy a sparkling wine reception and dinner in the historic J. Davies Vineyards at Schramsberg, prepared by one of the Napa Valley’s fine chefs. This is your camp orientation and will prepare you for the two days ahead.
On day two, you will start with breakfast at Brasswood Napa Valley. Then it is off to the vineyards with Hugh Davies and VP of Winemaking Sean Thompson, to harvest grapes and learn how viticultural practices, attention to sugar and acid balance, and careful harvest techniques play crucial parts in creating the complex flavors of Schramsberg Vineyards’ wines. Then it’s on to the winery, where campers experience “the crush” and follow the evolution of the juice through the winemaking process. For lunch, delicacies prepared by Brasswood’s chefs, will be used to illustrate how ingredients can complement and contrast wine flavors. After lunch campers enjoy a full afternoon of interactive education, looking at the cause and effect of food to wine, under the direction of Holly Peterson. The day finishes with an optional library wine dinner (~$170 per person, in addition to the camp fee).
Day three starts with breakfast at Brasswood and is followed by a second tour of Schramsberg Vineyards where campers learn about the secondary fermentation in the bottle and dosage. The morning includes hands-on riddling practice and finishing your own personal bottle with a dosage of your choice. Lunch, prepared by the Brasswood culinary team, and an additional food seminar, leads into a group wine menu creation contest. The program finishes with awards for the best menus, and a graduation with certificate presentation.
This program is currently utilizing a wait list. Please contact Camp Director Matthew Levy at camp@schramsberg.com to be added.
