explore our
Vineyards
Raymond Vineyards has over 170 acres of estate vineyards in the Napa Valley in three appellations.
Each parcel is matched to varietals that perform well in that particular climate and soil type. In addition, we maintain long-term growing contracts with over 15 napa valley growers, allowing us to take advantage of the micro-climates and sub-appellations within the napa valley.
St. Helena Vineyards
STICE VINEYARD
The 10 acre estate Cabernet Sauvignon vineyard at the end of Stice Lane is located on the valley floor just north of the Rutherford estate vineyard and south of the city of St. Helena. The soil type is Pleasanton Loam, with a Region II to Region III climate and moderately warm temperatures.
FOUNDER'S RANCH VINEYARD
Planted in 1976, the Founder's Ranch vineyard is a unique estate positioned at the southern edge of St. Helena on gravelly alluvial fan soils with excellent drainage. Producing rich, bold wines with fine-grained tannins, the vineyard is an expression of one of the most prestigious and high-quality terroirs within Napa Valley. Currently undergoing certification to become Certified Napa Green, Organic and Biodynamic, the vineyard is planted to 100% Cabernet Sauvignon.
Rutherford Vineyard
The original estate vineyard is on the south side of Zinfandel Lane in the middle of Napa Valley. Located on the valley floor between St. Helena and Rutherford, the 106- acre parcel is planted to 82 acres of Cabernet Sauvignon and Merlot. The soil type is Pleasanton Loam and has a Region II to Region III climate with moderately warm temperatures.
explore our
Organic & Biodynamic Farming
Pass along a clean environment and revitalized, healthy soil to future generations
Jean-Charles Boisset is an advocate for organic and Biodynamic® farming and believes Raymond Vineyards has a profound responsibility to pass along a clean environment and revitalized, healthy soil to future generations.
OUR COMMITMENT
Raymond’s 90-acre estate vineyards in Rutherford and St. Helena are certified organic and Biodynamic®, holistic farming methods that are hallmarks of Boisset family properties worldwide, including DeLoach Vineyards in Sonoma’s Russian River Valley. In addition to CCOF and Demeter Biodynamic, the Raymond vineyards are also certified by Napa Green, Fish Friendly Farming, and the California Sustainable Winegrowing Alliance. In addition to having 170 acres that are certified organic, we have also left 10% of our estate untouched to promote biodiversity, and we continue to be one of the largest wineries in Napa Valley to be 100% solar powered, with 50,000 square feet of solar panels.
BIODIVERSITY
Our farming techniques use cover crops, the application of Biodynamic® specific preparations and composts, and the maintenance of biodiversity within the estate vineyard property. Sheep, goats, and chickens now make their home in our Theater of Nature and provide some of the compost that nourishes our vineyards.
SUSTAINABLE VITICULTURE
Rooted in the concept of balance, sustainable viticulture aims to boost environmental quality, enhance grape quality, maintain economic viability and ensure the quality of life for all actors within our world.
REDUCING ENVIRONMENTAL IMPACT
Organic farming goes further, eliminating the use of synthetic pesticides and fertilizers to foster a greater level of awareness while reducing viticulture's environmental impact.
IN HARMONY WITH NATURE
Biodynamic farming expands on the principles of organic viticulture by embracing a view of the vineyard as a single self-regulating, self-sustained entity in harmony with the forces of nature and the celestial rhythms.
Raymond Vineyards Certificates
Raymond Vineyards is CCOF and Demeter Biodynamic, and certified by Napa Green, Fish Friendly Farming, and the California Sustainable Winegrowing Alliance.
Biodynamics in Our Garden and Yours
Biodynamics
[bahy-oh-dahy-nam-iks]
An inter-connected, complex farming system that works in harmony with the natural cycles of the environment and is guided by the phases of the moon.
In The Raymond Garden
Nature in California gifts an abundant spring full of fragrance, blooms, and green growth. Gradually over the early months of the year from February to May phenomenal displays of wildflowers, tulips, Ceanothus, lilacs, and roses peak and then fade. As a farmer it is a hard act to follow, but an inspiring one.
In May, the soil dries and the green and lush cover crops are incorporated into the soil to feed the summer growth. Working in harmony with the rhythm of the season the warm summer vegetables and flowers are sown as the spring crop is harvested. Tomatoes, peppers both sweet and spicy, squash, onions, basil, melons, cucumbers, sunflowers, dahlias, and more are planted in soil amended with rich estate built compost where potatoes, broccoli, peas, lettuce, carrots, kale, beets, and fava beans thrived in the cool spring. To both celebrate the transition from the cool Earthy season of spring to the warmth upward growth of summer, the biodynamic preparation 500 is applied to the estate. Made of cow manure nestled in a cow horn that was buried in a fertile location all winter, the preparation 500 helps to enhance the life force of decomposition, the Earth element, and open the estate to receive the energy of the cover crop and winter rains.
In Your Garden
What we do in the Raymond gardens can be excellent inspiration for your own. To determine what to plant at home, it is important to know when the last chance for frost is and when the soil will start to heat up. In Northern California for example, our last frost date is in mid-April.
Mid-April is normally also the time to plant heat-loving summer crops, including tomatoes, beans, peppers, basil, zucchini and winter squash, cucumbers, melons, sunflowers, and zinnias. For the best success with summer crops, we wait to plant them once nightime temperatures reach the 50s. If the temperature cooler than that, however, you can still plant lettuce, beets, kale, broccoli, peas, radish, onions, parsley, calendula, and bachelor buttons.
We recommend planting vegetables you like to eat. You will be more invested in the health and the success of a plant that you will look forward to eating. Add some flowers to your garden too; flowers make everyone happy. You will enjoy your time with your plants if they are acommponied by beautiful blooms.
If you have a small garden space; don't dispair. You can garden in containers; anything that holds soil and has drainage will work. Learn your space. Your garden will need a minimum of 10 hours of light and regular water. Some containers dry out quickly, so learn to check the moisture level by sticking your fingers into the soil. Containers will also need fertilizer, as essential nutrients will wash away with every watering.
As the growing season progresses, you will need to transplant some plants into larger pots. For young plants, use the philosophy of breakfast, lunch, and dinner. Breakfast is a light planting medium to encourage germination. Once the plant has four leaves it is time for lunch. It is moved into a larger pot with potting soil mixed with compost and worm castings to feed strong root growth. Finally, transplant the plant to open, healthy garden beds for dinner.
