It all began in 1866, we took a short break (around 150 years), but we’re back in production under the same family using the same varietals that helped shape the Napa Valley we have grown to love.  

 
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2016 SANGIOVESE

Napa Valley - 14.9% ABV

Ripe red stone fruit - flavors of black cherry with a bit of bramble on the back. Solid acid, low pH, a fantastic food wine.

Vineyard: hearty mountain fruit, south-facing on Atlas Peak, twenty year-old vines, Antinori clone

Harvest & Ageing: handpicked & sorted, fermented in French oak puncheon, 21 days on the skins, gentle basket press, slow native malolactic thru spring. 29 months in neutral French oak

 
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2017 VERMENTINO

Lodi - 12.8% ABV

Bright, light, bursting with notes of honeydew, orange blossom, and verbena. Smells like spring, tastes like summer.

Vineyard & Harvest: on a rise off the alluvial plain, SE facing, picked at early ripeness to preserve natural acidity

Ageing: 17 months in neutral french oak

 
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2018 ROSATO

San Francisco Bay - 13.4% ABV

Soft pink hue belies hidden depth... a true Pacific Rosé, delicate enough for the picnic blanket, complex enough for the table cloth. Bottled sunshine!

Vineyard & Harvest: blend of Barbera & Petite Sirah from sunny spots around the SF Bay, ripened to 23 brix for greater phenolic complexity

Fermentation & Ageing: Direct press, low-and-slow fermentation to preserve floral aromas and bright acidity, 5 months in neutral French oak


Bedford has helped accomplish over 200 of its partners’ major conservation goals. They inspire everyone to care for the planet.
— John Smith, Nature Conservancy Magazine