Pruning-Hero-Blog

Pruning in the Vineyard

by Vineyard

Each winter, as the days grow shorter and the Carneros hills turn cool and green, our vineyards enter a season of rest. The vines shed their leaves and harden off, conserving energy to protect themselves from the cold months ahead. It’s during this quiet time that our vineyard team begins one of the most important rituals of the year: pruning.

Across nearly 300 acres—more than 300,000 vines—each vine is carefully pruned to rebalance the growth of the previous season and prepare it for the year to come. At its core, pruning is about intention. Vines are natural climbers, and without guidance they grow unruly, producing too many shoots and clusters that compete for energy. Left unchecked, this results in uneven ripening, smaller fruit, and a vine that is difficult to manage. Pruning brings the vine back into harmony, focusing its strength on fewer, healthier shoots and placing each cluster within the “fruit zone,” where conditions are more uniform and harvest is more precise.

Most of our vineyards are trained using variations of a spur-cordon system, where permanent arms extend from the trunk and carry spurs that will produce shoots and fruit in the coming season. This means cutting back last year’s growth—sometimes canes stretching six feet or more—leaving just one to three buds to define the vine’s future. It is a practice that requires both discipline and foresight.

For Pinot Noir and Chardonnay, we often turn to cane pruning, also known as Guyot or long pruning. This method allows us to select one or more canes from the previous year and gently tie them to the wire, setting the foundation for the new season’s growth. Certain varietals and clones produce little fruit on their lower buds, and cane pruning helps improve both yield and uniformity while giving us greater control over vine vigor and balance.

Above all, pruning is a testament to the skill and dedication of our vineyard crew. Every vine is different, and every cut is a decision—one that must consider vine health, sap flow, structure, and long-term balance. Working through cold, wet winter days, our team brings decades of experience and an intimate understanding of vine physiology to each row. By the time the final vine is pruned, it feels less like finishing a task and more like completing a promise to the season ahead.

As we reach the midpoint of pruning, we’re reminded that great wines begin long before budbreak. With the groundwork laid and the vines carefully prepared, we look ahead with optimism—ready to see what the 2026 vintage will bring and confident in the hands and traditions guiding it forward.

Image of Chardonnay vine before Spur is Pruned

Image of Chardonnay Vine after Spur has been pruned

Image of cane pruned Pinot Noir vine in July

Image of spur pruned Pinot Noir vine in August

Sheep-Blog-Post

Sheep In The Vineyard

by SustainabilityVineyard

The Sheep Are Back: A Time-Honored Practice in Our Vineyards

If you visit Gloria Ferrer over the next few weeks, you may notice some unexpected new team members moving through our estate vineyards… Sheep! Their arrival isn’t a novelty or a photo op; it’s a purposeful return to one of the oldest vineyard practices in the world.

For centuries, European winegrowers relied on livestock to naturally manage vineyard floors as a part of integrated farming systems. At Gloria Ferrer, we’re proud to carry that tradition forward as part of our commitment to organic viticulture and responsible land stewardship.

 

Why Sheep Belong in the Vineyard

Sheep provide a natural, effective form of grazing that supports both vine health and soil vitality. As they move through the rows, they gently graze cover crops and weeds without disturbing the vines themselves. This reduces the need for mechanical mowing, lowers fuel use, and minimizes soil compaction helping to protect the living structure of our soils.

Their presence also contributes natural fertilization, returning organic matter directly to the vineyard floor, cycling nutrients back to the soil and improving soil microbiology. Healthy soils lead to healthier vines, and ultimately, more expressive wines.

 

Supporting Organic Viticulture

As a CCOF-certified organic estate, every decision we make in the vineyard matters. Sheep grazing allows us to reduce reliance on mechanical and material inputs while maintaining balance in the ecosystem. It’s a practical, proven solution that aligns with our belief that great wines begin with respect for the land.

Timing is key. The sheep graze during the dormant season and early growth periods, before bud break, ensuring vines are protected while maximizing the benefits to soil health and vineyard balance.

 

Many Additional Benefits

Our herd provides other services beyond controlling growth on the vineyard floor and nutrient cycling. By lowering the height of our cover crop they assist in vineyard airflow, helping to reduce the risk of spring frosts. As the cover crop grows tall it draws water from our winter soil reserves, keeping it grazed down reduces water loss leaving more water for our vines in the spring when they awake from dormancy.

 

Sustainability Rooted in Tradition

At Gloria Ferrer, sustainability isn’t about chasing trends, it’s about making thoughtful choices that will sustain this land for generations to come. Bringing sheep into the vineyard is a perfect example of how traditional practices can offer modern solutions.

It’s quiet work. It’s patient work. And it reflects our long-term view: caring for the vineyard today so it continues to thrive tomorrow.

So if you see sheep grazing among the vines this season, know they’re playing an important role in our organic journey and are helping us farm with intention, integrity, and respect for our land.

Hero-Mels-Letter

A Note of Gratitude from Our General Manager

by Lifestyle

As we settle into the rhythm of a new year, I’ve been reflecting on the many moments that shaped the last one — and the community that made them meaningful.

Whether you visited us in Carneros, shared our wines with friends, celebrated milestones, or simply chose Gloria Ferrer for an everyday glass, you were a part of our story in 2025. For that, I want to offer my heartfelt thanks.

This past year brought meaningful milestones. We celebrated the release of our 2023 Rouge, welcomed over 1,300 new members, and were named one of Forbes’ Top 5 Sparkling Wineries in Northern California. Perhaps most meaningful of all, we achieved CCOF organic certification — a reflection of our long-standing commitment to the land and to sustainability in every step of our process.

Behind these accomplishments is a passionate team. From vineyard and cellar to hospitality and beyond, every bottle begins with hard-working hands and hearts that care deeply about what we do. It’s a privilege to work alongside them, and to share the results with you.

Looking ahead, we’re entering 2026 with excitement and clarity. We’ll continue to elevate your experiences — both here at the Estate and wherever you enjoy our wines — and deepen the value of membership through new benefits and meaningful connection.

From all of us at Gloria Ferrer, thank you for making us part of your moments. We look forward to raising a glass with you soon.

Warmly,

Melanie Schafer

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Fall Recipes: Roasted Butternut Squash Soup with Pinot Blanc

by Culinary
Ingredients
  • 1.25 cups of carrots, diced 
  • 1 cup of celery, diced 
  • 1 cup of onion, diced 
  • 1 tablespoon chopped garlic 
  • 1 teaspoon dry ginger 
  • 2 each butternut squash roasted 
  • 1 cup Pinot blanc 
  • 7 cups vegetable stock 
  • 1 bay leaf 
  • 2 sprigs of thyme 
  • 1 cup heavy whipping cream 
Directions

Preheat the oven to 350°F (175°C). Cut the butternut squash in half and remove the seeds. Place the squash halves, flesh side down, in a baking dish with 2 cups of water. Cover with foil and bake for about 1 hour, or until the squash is tender. Allow it to cool, then scoop out the flesh and set aside.

In a large skillet, sauté the carrots, onion, celery, ginger, and garlic until the onions are translucent and the vegetables have softened. Add the wine and cook until it has reduced by half. Stir in the bay leaf and thyme.

Add the roasted squash and vegetable stock, and cook until all the vegetables are soft. Transfer the mixture to a blender and purée until smooth. While blending, gradually add the cream, and season with salt and pepper to taste.

Recipe Developed by Gloria Ferrer’s Executive Chef Jason Naaman

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Fall Recipes: Pumpkin Goat Cheese Crostini

by Culinary
Ingredients
  • 1 French baguette slice ¼ inch thick 
  • (1) 15-ounce can of pumpkin puree, drained 
  • 1 ounce log of goat cheese 
  • 1 teaspoon of pumpkin spice 
  • 3 tablespoons olive oil 
  • 1 teaspoon salt 
  • ½ cup crumbled pistachios 
Directions

Preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking tray lined with parchment paper, drizzle with olive oil, sprinkle with salt, and bake for 10–12 minutes, or until the bread is lightly crisped.

In a large bowl, combine the pumpkin, goat cheese, and pumpkin spice, mixing until smooth and well blended.

Once the crostini have cooled, spread 2–3 tablespoons of the pumpkin-goat cheese mixture on each slice and sprinkle with pistachios for garnish.

Recipe Developed by Gloria Ferrer’s Executive Chef Jason Naaman