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Pinot Noir
Tulocay Wine Club
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Tulocay Wine Club

Since our first vintage in 1975, Tulocay has been in the derrière-garde of the wine industry, and our not having a wine club was a good example of our lack of marketing prowess.

But now we have one, so this is how it works:

Once our Board of Directors has approved your membership, you'll receive two shipments of wine per year. The cost will be between $80 and $120 each, including shipping and sales tax (if you live in California), and will be billed to your credit card. (If you don’t have a credit card, you’re probably living in your car. Please tell us the nearest intersection so we can find you.)

Other benefits include the opportunity to bottle Tulocay wine without pay, unlimited use of the Tulocay Club House (when we find the ladder), and the smug feeling of belonging to Napa Valley’s least exclusive wine club. Once you join the Tulocay Wine Club, you’ll receive a twenty percent (20%!) discount on all Tulocay purchases.

For more information, phone us at (707) 255-4064 or email us at Our operators are on duty awaiting your call.


Bill Cadman

Tulocay Wine Club

Life's too short not to wear Hawaiian shirts

Bill's Grilled Wild Turkey Breast

From the kitchen of Julie Fadda Eastman

Bill Cadman has been making wine at Tulocay since 1975, and since the beginning he's been recognized for his Pinot Noir. A small production winery, Tulocay makes about 2,000 cases per year.... Here is Bill's recipe for wild turkey breast, an ideal accompaniment for a harvest feast. The rub works well for chicken thighs, too. So there you go — it's a two-for-one pairing.

Serves 6

  • 1 wild turkey — Please, not the ones that wander around in the Tulocay front yard. They have names! They have families!
  • juice of 1 lemon
  • 1/4 cup olive oil Salt
  • 2 tablespoons black pepper
  • dash of red wine vinegar
  • 1 cup lemon pepper
  • 1 cup chili powder
  • 1/2 cup red pepper flakes

Euthanize one wild turkey (preferably not in front of its family). Slice breasts into 3/ 4-inch steaks and marinate for 2 to 4 hours in Tulocay Pinot Noir (enough to cover the breasts), lemon juice, a touch of salt, black pepper, olive oil and red wine vinegar.

Remove the turkey from the marinade and pat dry. Mix together lemon pepper, chili powder and red pepper flakes, then lightly apply to the turkey. Grill for 15-20 minutes and serve.


Tulocay Winery

1426 Coombsville Road • Napa, CA 94558

Phone: (707) 255-4064
Email: or

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Cabernet Sauvignon, Chardonnay, Zinfandel and Pinot Noir from our Napa Valley winery, made the old-fashioned way

 Tulocay Wines
Napa, California