A family vineyard on Calder Ridge
Three generations, five blocks of vines and one small winery (sample). We grow every grape we press, and we pour every wine ourselves.
Grown here, made here
The Calder family planted the first Riesling on the east slope in 1992, on land that had grown apples and hay (sample). The other blocks followed one at a time, each where its variety ripens best.
The winery is a converted barn next to the vines. We make about 2,500 cases a year, and most of them leave through the cellar door.
Planted one block at a time
The plan grew over thirty years. Each date is a planting (sample).
1992
Block A, Riesling
The first 1.2 hectares on the east slope, planted by hand in one spring.
1998
Block C, Syrah
The warmest rows at the top of the ridge, on broken limestone.
2004
Block B, Chardonnay, and the barn winery
The valley floor is planted and the old hay barn becomes the winery.
2011
Block D, Pinot noir
Clay on the cool lower slope; the first rosé follows two years later.
2016
Block E, Cabernet franc
A small gravel bench by the creek, for the Ridge red blend.
2022
The cellar door opens
Tastings move from the barn floor to the new tasting room and terrace.
How we farm
Small vineyard, small changes that add up. We farm the way we would want our own garden farmed.
- No herbicides: grass and clover grow between the rows
- Every bunch is picked by hand into small crates
- Sheep graze the rows in winter
- Rainwater from the barn roof washes the presses
The people you will meet
A small team, all of whom pour at the cellar door now and then (sample).
Ruth Calder
Owner and winemaker (sample)
Tomás Ibarra
Vineyard manager (sample)
Grace Okonkwo
Cellar door and events (sample)
Ben Calder
Cellar hand and forklift champion (sample)
Mei Lin
Wine club and orders (sample)
Sam Hart
Weekend host (sample)
Book a table at the cellar door
Thursday to Sunday, 11:00 to 17:00 (sample). Walk-ins are welcome when there is room; weekends fill up in harvest season.