Deep ruby color; cherry, black raspberry, blackberry, blueberry, blackcurrant, oak, cocoa, vanilla, black tea, baking spice on the nose and palate.
Dry; amiable tannins; balancing acidity (3.70 pH; 5.8 g/L TA). Smooth, soft, easily approachable in the mouth. Bordeaux blend of 63% cabernet sauvignon, 37% merlot—the merlot in particular rounds off any sharp edges from the cab, as does an extended time on oak and bottle aging. Grapes come from Rockerbox Vineyard in Calistoga, Napa Valley. Maceration on skins for 18 days to extract color and tannins. Fermented in stainless steel. Aged 18 months in French oak, 54% new. Bottled aged for nine months prior to March 2025 release. 14.8% ABV
The “Blue Boots” name for this red blend comes from distinctive blue cowboy boots Markham winemaker Kimberlee Nicholls wears during harvest. The boots have become iconic at Markham. A “Blue Boots Brunch” was held March 30th, 2025 to celebrate the release of this wine. The music for the event? Bluegrass, of course. This offering is easily drinkable now, but can age into the mid-2030s.
Kimberlee Nicholls is the winemaker, one of the first female winemakers in the Napa Valley. She has been a winegrower and winemaker since 2001. She supervises 350 acres of Napa Green certified sustainable estate vineyards in Yountville, Oak Knoll, and Calistoga. Markham Vineyards hold Napa Green Land, Napa Green Winery, and Fish Friendly Farming certifications.
The Calistoga AVA is in the northernmost section of the Napa Valley, located between the Mayacamas Range to the west and the Vaca range to the east. It includes some 625 acres of vines. It is the higher elevation Napa AVA, with vineyards at 300 to 1,200 feet above sea level. In spite of the name, the city of Calistoga is not in the AVA. The AVA has the highest percentage of volcanic soils in Napa. The AVA has Napa’s most extreme diurnal shifts, it also usually has the highest rainfall, from 36 to 60 inches a year. It is notable for producing super premium wines.
Founded in 1874, Markham is one of the Napa Valley pioneers. It has operated continuously since its founding, albeit under different names. It is the fourth-oldest continuously operating winery in Napa County. The present-day winery still uses the stone cellar built in 1879.
Jean Laurent, an immigrant from Bordeaux, arrived in the region in 1852 as part of the California Gold Rush. Laurent’s wines earned acclaim through the 1880s. Laurent died in 1890. A succession of owners operated the winery until Bruce Markham purchased the winery in 1978. Markham consolidated vineyards and increased production from 3,500 cases a year to some 20,000 over the next decade. A U.S. Navy veteran, Markham instituted a tradition of firing a small signal cannon to mark the start of each harvest. The cannon on the label celebrates that tradition.
In 1988, Markham sold his winery to Japanese wine and spirits producer Mercian Corporation. Mercian initiated a four-year, multimillion-dollar renovation, expansion, and replanting program. The efforts more than doubled Markham’s production. In 2019, they became part of Distinguished Vineyards & Wine Partners, which is owned by the Japanese company Kirin. Kirin units include Kirin Brewery Company, Mercian, and Kirin Beverages. Kirin is a member of the Mitsubishi Group.
Markham Vineyards Blue Boots, Calistoga, Napa Valley 2022 is a sophisticated, very approachable cab-merlot blend from one of the oldest wineries—albeit with various owners—in Napa. Tasty, ripe red and black fruits. Quality wine with engaging story behind the winery and, thanks to one of Napa’s pioneering female winemakers, the “Blue Boots” name. $60-75
Pairing—beef; filet mignon with peppercorn sauce, grilled flat iron steak with rosemary-blue cheese butter, roast beef, herb-crusted lamb with rosemary jus, veal, venison, slow-cooked beef stews; cold roast beef with horseradish. St. Louis-style barbecue ribs with sweet and tangy sauce; shepherd’s pie and other comfort foods—meatloaf, gourmet burgers with blue cheese or aged cheddar, pizza. Roast duck and chicken. Mushroom risotto, mushroom and truffle pasta, portobello mushroom burgers, eggplant parmesan, roast root vegetables with rosemary and thyme, lentil-based dishes. Cheese—blue cheese, roquefort, Bleu d’Auvergne, blue cheese with fresh figs and pears on whole grain crackers, gorgonzola. Brie, camembert, Saint Albray, mild brie; cheshire, red leicester, French mimolette, aged farmhouse cheddar.
