Our hand selected clones of this ancient noble grape are producing stunning wines. Aged in older French oak barrels to preserve its elegance and finesse, this wine was fermented with indigenous yeasts using our sustainably farmed estate grapes. The 2016 vintage was unique and exceptional. James Molesworth of the Wine Spectator said “[Rich Olsen-Harbich's] experience shows in the Bedell Cabernet Franc North, which offers a pure beam of red currant and bitter cherry fruit laced with subtle minerality and carried by moderate but persistent grip.”

Bedell has become synonymous with top Merlots for over 30 years. The 2017 vintage is no exception, following in the footsteps of the 2009 Merlot that was served at the Presidential Inauguration. Made from hand harvested sustainably farmed fruit. Jay McInerney  of The Wall Street Journal said “Anybody who thinks they don’t like Merlot should try this one, fleshy but not flabby, this [is a] complex, aromatic, medium-bodied red.”

Made using the ancient European method of co-fermenting Syrah and Viognier fruit with indigenous yeasts. The fruit was sustainably farmed on our estate and harvested from a single vineyard. The 2017 vintage provided exceptional. Thomas Matthews of Wine Spectator said “Plump and fruity, this red delivers black cherry, raspberry, black pepper and herbal flavors in a round texture, with light tannins and a spicy vanilla finish. Expressive and fresh.”