Brian Fitzpatrick working in the vineyard

Earth Friendly Organic Wines Since 1980, Fitzpatrick's world-class wines have been vinted in small lots to celebrate the magic of the vineyards from where they come. Vineyards planted in the upland soils of the Sierra Foothills of California, at elevations whose microclimates are unique to the rest of the world. Many classic winegrape varieties have been masterfully matched with each vineyard's soil characteristics, topography and resultant microclimate to produce handsome wines from world renowned varieties like Chardonnay, Sauvignon Blanc, , Zinfandel, Cabernet Sauvignon, Grenache, Syrah, Merlot, Sangiovese and others.

The Fitzpatrick's are committed to producing a most civilized beverage in a most responsible way. Starting in the vineyards, Fitzpatrick and other selected growers manage to farm organically without the use of chemical herbicides, pesticides or synthetic fertilizers. Instead, relying on mechanical weeding, environmental enhancement to benefit predatory insects, and the use of composts, seaweeds, minerals and winter annual cover crops to give sustenance to the vine.

In the winery, Fitzpatrick chooses to minimize additions to our wines 'made from organically grown grapes' according to the strict processing standards of OGWA (Organic Grapes into Wine Alliance) and the new USDA National Organic Standards. Allowed within these standards, small amounts (less than 100 PPM) of pure SO2 are added to our wines to enhance quality and longevity . If you are sulfite sensitive or sulfite curious, please call and request our fact sheet called "Organic wine with sulfites?".Since 2002 when the national Organic program finally was implemented, we have been certified Organic by CCOF as a producer since 1987 and as a processor since 2003. Additionally, from our inception, Fitzpatrick wines are bottled in recycled glass and with natural untreated corks. We feel good about our wines inside and out.

In 2004 we made the commitment to Go Solar!, that meant reviewing our electrical energy use and designing a solar photovoltaic system capable of supplying near 100% of our annual needs. At the time California Energy Commission had just started a 50% rebate which we jumped on. Through refinancing our property we not only raised the capital needed but fixed our debt at a much lower rate. The net result of going solar gave us about 96% of our annual electrical use plus a 4,000 square foot insulated and refrigerated Warehouse which holds the  solar panels above and keeps our bottled wine inventory cool.

About that same time Biodiesel  was a blip on the radar screen of Green alternatives. I tried everything to find a source throughout Northern California only to hear time and again from petroleum distributors that I was the first to call and ask. I found some that year through a national broker and have operated our John Deere tractors and diesel backup generator with Biofuel ever since. Notice I said Biofuel. Biodiesel technically means 80% diesel and 20% vegetable oil fuel - a typical political half measure to gain popular support without making a significant change. Well I decided to reverse that picture and special ordered 80% vegetable oil and 20% Diesel. Then the next year I filled our farm tanks with 100% vegetable oil. Now I run on 90% vegetable oil with 10% diesel added to insure fluidity even during freezing winter temperatures. The equipment runs great, the exhaust is bearable and Diana says I always come in from the field with a good appetite.

You too can have a great impact on cleaning up and protecting our environment by making good consumer choices and supporting Green products like our Fitzpatrick wines. But we not only want to offer you wines with good taste but wines that taste good too! We invite you to come try our premium wines at our Tasting Room in our grand handcrafted log Lodge atop a hill everyday except Tuesday from 11am - 5pm or by appointment.

Our Ploughman's Lunch is available weekends only. Touted, "the most comfortable B&B" by many customers, our Bed & Breakfast accommodations at the Lodge are available year round. We offer our Friday Night Wood-Fired Oven Pizza April through October, Mothers' Day Brunch as well as special unannounced offerings throughout the year and we are available and happy to cater your special events. Family-owned and operated since our beginning in 1980.

When you're talking to Brian or Diana Fitzpatrick, you're talking to the owners, innkeepers and winemaker.