The Grist Vineyard is on the top of the mountain at a 1200-foot elevation. At this height, the vineyard is well above the fog brought in by the Pacific Ocean. This lack of fog no doubt persuaded the Italian immigrant farmers to begin planting on the Grist Vineyard site in the late 1800s. Today the Grist Vineyard is farmed using Organic principles and is Certified Organic by CCOF. We replanted the historic block in 2005 with new vines using bud wood from the original vines in specific blocks. Planting was oriented in southwestern rows on rolling hills and in iron-rich volcanic soils that drain quickly. The soil composition, the marine influence, and the elevation are definite factors in determining the fine quality of fruit we harvest from Bradford Mountain.

The Dry Creek Valley has long been known for producing zinfandels of both great elegance and power. It is here that the raspberry flavors in the variety step to the fore. Because of the climate, the vines tend to ripen evenly, producing wines with concentration but without weight. Fruit from the hills surrounding the valley offers the same palate, with the addition of greater depth of flavor and a bit more spice. There is not much land suitable for planting in this stretch of mountains, and the Grist Vineyard has long been sought for its fruit.

George Hambrecht started the Bradford Mountain label just out of college, in the late ’90s. Today the Hambrecht family continues its ownership of the vineyard land.

Just south of the summit lies a swale that was planted to zinfandel nearly 100 years ago. Being the site of an old grist mill, it has been known as the Grist Vineyard for some years.