Theo-patra Owner and Vintner of Award-Winning Theopolis Vineyards “Influential Women to Watch in 2026”
Ms. Theodora Lee, a San Francisco law firm senior partner and trial lawyer at Littler, is the founder and owner of Theopolis Vineyards. Her passion for wine began upon her arrival to San Francisco from Texas in 1987, primarily due to the influence of her law firm mentors, many of whom owned vineyards. This led Ms. Lee to take several viticulture classes at UC Davis, before deciding to develop her own vineyard. In 2001, Ms. Lee purchased sheep land in the Yorkville Highlands of Anderson Valley, and began developing her vineyard. Finally, in 2003, Ms. Lee planted her vineyard, and adopted her Greek name, from pledging Delta Sigma Theta Sorority, and established Theopolis Vineyards.
In the wine world, Ms. Lee is known as Theo-patra, Queen of the Vineyards. Wine Critic Robert Parker bestowed upon wine made from grapes harvested from Theopolis Vineyards a stellar rating of 94-96 points, a spectacular showing for the vintner’s first harvest in 2006. Emboldened by the great fruit produced by the land, Ms. Lee, a bold and dynamic Texan, decided to bottle her own wines in 2014. In addition to bottling the richly intense and flavorful Petite Sirah, Theopolis Vineyards strikes a lighter note by bottling a Symphony, a white wine grape, which is a crossing of Muscat and Grenache Gris. Ms. Lee also bottles the unique Rosé of Petite Sirah, a Yorkville Highlands Pinot Noir, and a Santa Lucia Highlands Pinot Noir. Recently, Theopolis Vineyards has expanded its production and is now bottling Theo-patra’s Cuvée Cerise and Theo-patra’s Cuvée Blanc series.
The Sunset Magazine International Wine Competition has consistently given wines from Theopolis Vineyards stellar Gold Medals. The San Francisco Chronicle International Wine Competition has bestowed on the Estate Grown Theopolis Vineyards Rosé of Petite Sirah a stellar Double Gold Medal. The San Francisco International Wine Competition has consistently bestowed Double Gold and Gold medals on the Estate Grown Petite Sirah. You can learn about other awards at www.theopolisvineyards.com
Share your journey as a Vintner.
I am a full-time partner and trial lawyer at Littler Mendelson, the largest global employment and labor law practice devoted exclusively to representing management. I am also the Owner and Vintner of Theopolis Vineyards.
My interest in the wine industry began when I moved to California from Texas in the 1980s when I was introduced to fine wine by my law firm mentors. Prior to that, I really did not drink wine because my dad picked wild Muscadine grapes and made home brew. Given that Muscadine was my first introduction to wine, and I found that sweet and syrupy wine nasty, I really had no taste for wine until I moved to California in the ’80s, and learned about fine wine.
In the eighties when I began practicing law, there were no fax machines, emails, Wi-Fi, or other means of electronic communications, so if I needed a law firm partner to review a brief or other legal document, and that partner was at his/her weekend home, I would drive it to that partner’s weekend home. While the partner reviewed the brief, I would be invited to stay for dinner, and we would drink fine wine. Also, I was allowed to walk the vineyards. Given the fact that I learned to drive on a tractor at the age of eight at my father’s cattle ranch, that experience got me interested in grape farming. At that point, I envisioned owning my own vineyard one day. Having my own vineyard would allow me to combine my love for farming and the outdoors, and become a grape farmer. Also, I fell in love with the wine lifestyle – great wine, great food and being out in the vineyard.
To prepare myself, I took several viticulture classes at UC Davis Viticulture School, and learned about viticulture in order to develop my own vineyard. However, California land is not cheap. Although I looked at properties in Napa and Sonoma, I could not afford land in those locations. My law firm and vineyard mentor suggested that I look at Mendocino County. So, in 2001, I took the equity out of my home and purchased twenty acres in the Yorkville Highlands of Anderson Valley in Mendocino County, and began developing my vineyard. That process was intensive, as I had to do soil digs, clear the land, and conduct land analysis to ensure the land was suitable for grape growing. Finally, in 2003, I planted my vineyard, adopted my Greek name, from pledging Delta Sigma Theta Sorority at Spelman College, and established Theopolis Vineyards. So, my dream of being a grape farmer came to reality in 2003 when I planted five acres of Petite Sirah grapes.
From 2003 until 2012, I was quite content being a grape farmer, plowing the land, pruning the vines, fertilizing the vineyard, mowing, chopping, weed eating, erosion control, tying the shoots up to T-posts, fruit thinning, and picking the grapes during Harvest. As any wine maker will tell you, Great Wine Starts in the Vineyard. That is why vineyard management is essential to growing premium wine grapes. As a grower, I along with my vineyard manager are intricately involved in all seasonal activities associated with the vineyard.
Initially, I sold my Petite Sirah to Carlisle Winery, Halcon Vineyards, and a few other premium wineries. I was quite content simply being a grower. Indeed, Wine Critic Robert Parker bestowed upon wine made from grapes harvested from Theopolis Vineyards a stellar rating of 94-96 points, a spectacular showing for my first harvest in 2006. That put me on the map.
Then, in 2012, an ill-timed rain fell during harvest and I rushed to pick my grapes at 23 brix. The buyer at that time (no longer Carlisle) had contracted for grapes at 25 brix, so they rejected the entire lot. Faced with no one willing to purchase fruit at a lower brix level at the last minute, I decided to have my fruit custom crushed. I then bartered to get the wine produced. Specifically, I gave the winemaker half of my harvest for free, if, in turn, he would process the other half and make my wines. So, that 2012 vintage was bottled in 2014. Fortunately, my 2012 Petite Sirah received a gold medal from Sunset Magazine and soon thereafter, Theopolis Vineyards was underway. Since then, we have consistently produced 90 + point, Best in Class, Double Gold and Gold Medal wines.
You have received the Gold Medal, year after year. What does it take to be the Queen of the Vineyards?
Well, as my father taught me, excellence is mandatory no matter what profession. So, I work extremely hard in the vineyard to produce premium grapes. To achieve higher quality fruit, it is essential to cut vines effectively, so we cut about half of the tonnage each year. We then hand-pick each and every grape. Once we pick our premium grapes, we let the fruit make the wine. During natural fermentation, we use 25% whole clusters in a five-ton open top, stainless steel tank. Then, we age the wine in 25% new French Oak barrels, with the remaining French Oak barrels being neutral. Finally, with bottle it is unfined and unfiltered. Thus, nothing unnatural comes between the grapes and the bottling of the wine. That is our formula for producing award winning wines.
Here is our wine making philosophy:
Our Winemaking Philosophy
Just as great food starts with quality ingredients, exceptional wine begins long before the grapes reach the winery—it starts in the vineyard. Our approach to winemaking is rooted in meticulous vineyard management, ensuring every grape reaches its full potential.
Each season plays a crucial role in cultivating premium grapes. Winter is dedicated to pruning and shaping the vines for optimal growth. We focus on weed control, irrigation, and pest management in spring to nurture healthy vines. As the grapes mature, we carefully train, position, and thin the vines to enhance quality. Finally, the harvest season in September or October is the culmination of our efforts, when we handpick only the finest fruit to craft wines of distinction.
So, as you sip and savor, remember: Great Wine Starts in the Vineyard.
Welcome to the Tasting Room.
Take us through your best-selling wines including the unique Rosé of Petite Sirah.
Here are several recipes of dishes that pair well with our wines.
Pairs with 2020 Theopolis Vineyards Estate Grown Petite Sirah
Grilled Honey Garlic Salmon
Servings: 4
Cook Time: 12-15 minutes
Ingredients
4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil
3 tbsp honey
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice (fresh)
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for a bit of heat)
For Garnish
Fresh parsley, chopped
Lemon wedges
Instructions
Prepare the Marinade
In a small bowl, whisk together olive oil, honey, soy sauce, garlic, Dijon mustard, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using).
Set aside about 2 tablespoons of the marinade for glazing later.
Marinate the Salmon
Place the salmon fillets in a shallow dish or resealable bag.
Pour the marinade over the salmon and let it marinate in the fridge for 15-30 minutes (or up to 2 hours for extra flavor).
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F – 400°F).
Lightly oil the grill grates to prevent the salmon from sticking.
Grill the Salmon
Place the salmon fillets skin-side down on the grill.
Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and easily flakes with a fork. Brush the remaining marinade over the fish during the last couple of minutes of grilling.
If using a grill pan, cook over medium heat and cover for a more even cook.
Serve
Remove the salmon from the grill and let it rest for a couple of minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Pan-Seared Filet Mignon with Balsamic Glaze
Servings: 2
Cook Time: 20 minutes
Ingredients
2 filet mignon steaks (about 6 oz each), at room temperature
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme
1 tsp salt
½ tsp black pepper
For the Balsamic Glaze:
½ cup balsamic vinegar
2 tbsp honey or maple syrup
1 tsp Dijon mustard (optional for depth)
1 tbsp water (if needed to thin out the glaze)
Instructions
Prepare the Glaze:
In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard (optional).
Bring the mixture to a gentle simmer over medium heat.
Reduce the heat and simmer for about 8-10 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
If it gets too thick, add a little water to thin it out. Once the glaze is ready, remove it from the heat and set aside.
Prepare the Steaks:
Pat the filet mignon dry with paper towels to ensure a good sear.
Season both sides of the steaks generously with salt and black pepper.
Sear the Filets:
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for about 2 minutes.
Add olive oil to the pan and swirl it to coat the bottom.
Place the steaks in the hot pan and sear for 3-4 minutes per side for medium-rare (adjust cooking time for your preferred doneness).
After searing, reduce the heat to medium-low.
Add the Butter & Aromatics:
Add butter, garlic cloves, and rosemary (or thyme) to the pan.
As the butter melts, spoon the melted butter over the steaks continuously for 2-3 minutes to enhance the flavor and cook the steaks to your preferred doneness.
Rest the Steaks:
Remove the steaks from the pan and set them aside on a plate. Tent loosely with foil and let them rest for 5-10 minutes.
Serve:
Drizzle the balsamic glaze over the steaks just before serving.
Garnish with fresh rosemary or thyme if desired.
Serve with sides such as roasted vegetables, garlic mashed potatoes, or a simple arugula salad.
Pairs with 2022 Theopolis Vineyards Cortada Alta Vineyard, Santa Lucia Highlands Pinot Noir
Duck Dish Courtesy of Lisa Gang of Gang Family Cellars
Grilled Duck with Citrus Herb Glaze
Servings: 2-4
Marinating Time: 1-2 hours (optional but recommended)
Cook Time: 15-20 minutes
Ingredients
- 2 boneless duck breasts (skin on)
- 2 duck legs (skin on)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
For the Citrus Herb Glaze:
- 2 tbsp orange juice (or lemon juice)
- 1 tbsp honey (or maple syrup)
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp fresh rosemary or thyme, chopped
- 1 clove garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Duck
- Pat the duck dry with paper towels.
- Score the skin in a crosshatch pattern (be careful not to cut into the meat).
- Rub the duck with salt, pepper, smoked paprika, garlic powder, and thyme.
- Marinate (Optional for Extra Flavor)
- Mix all glaze ingredients in a bowl.
- Place the duck in a dish or bag and coat with half of the glaze.
- Let marinate for 1-2 hours in the fridge.
- Preheat the Grill
- Set up the grill for medium-high heat (375-400°F).
- If using charcoal, bank the coals to one side for indirect heat.
- Grill the Duck
- Place the duck skin-side down over direct heat.
- Cook for 5-7 minutes until the skin is crispy and golden.
- Flip and cook for another 4-6 minutes for medium-rare (130-135°F) or longer for more doneness.
- Glaze & Rest
- Brush with the remaining glaze in the last 2 minutes of cooking.
- Remove from the grill and rest for 5-10 minutes before slicing.
- Serve & Enjoy
- Slice thinly and serve with roasted vegetables, wild rice, or a citrus salad.
- Serve & Enjoy
Slice thinly and serve with roasted vegetables, wild rice, or a citrus salad.
longer for more doneness.
Glaze & Rest
Brush with the remaining glaze in the last 2 minutes of cooking.
Remove from the grill and rest for 5-10 minutes before slicing.
Serve & Enjoy
Slice thinly and serve with roasted vegetables, wild rice, or a citrus salad.
What would people be surprised to know about owning a vineyard? - Most people only see the glamorous side of owning a vineyard. However, being a vineyard owner is hard and strenuous work unless you have unlimited resources, of which I do not possess. For small producers like Theopolis, everyday is a challenge.
- Tell us about your popular wine club.
- WINE CLUB
- Our Wine Club requires a One (1) year commitment, which includes two shipments a year for the Bronze, Silver and Gold members.
- We offer three levels of club membership:
- The BRONZE Package
- 1/4 Case (3 Bottles)
- 5% Discount 2 times per year.
- Approximately $65 to $126 per shipment plus tax and shipping.
- 5% Discount on all other wine orders.
- Invitations to exclusive club member events.
- The SILVER Package
- 1/2 Case (6 Bottles)
- 10% Discount 2 times per year.
- Approximately $120 to $290 per shipment plus tax and shipping.
- 10% Discount on all other wine orders.
- Invitations to exclusive club member events.
- Notifications of Winemaker Dinners
- The GOLD Package
- 1 Case (12 Bottles)
- 15% Discount 2 times per year.
- Approximately $225 to $576 per shipment plus tax and shipping.
- 15% Discount on all other wine orders.
- Priority access to limited production wines.
- Priority alerts to last vintage inventory.
- Invitations to exclusive club member events.
- Notifications of Winemaker Dinners.
- You are a notable speaker. Tell us about the 2026 Women in Wine Celebration Dinner in Houston.
- Urban Connoisseurs Founder, Marcia Jones and Chef Mark Holley, owner of Davis Street at Herman Park will be hosting the first Houston Women in Wine Celebration Dinner. Chef Mark Holley, owner of Davis Street, is creating a culinary experience designed around the wines of the featured winemakers (Dr. Sheila Adams-Kai Simone Winery-TX, Shae Frichette-Frichette Winery-WA, and Theodora Lee-Theopolis Vineyards-CA). Guests will enjoy a 4-5 course dinner paired with wines from the featured women winemakers. www.theopolisvineyards.com
