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.  



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



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



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

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— John Smith, Nature Conservancy Magazine