Author: admin

Harvest 2016

Greetings from Lodi and Grady Family Vineyards,

Just a quick update at the beginning of our 2016 harvest season.  We harvested our pinot grigio grapes last week and had a very bountiful tonnage.

We anticipate our next grape to harvested will be our old vine zinfandels on the East side of Lodi at  our son’s vineyard.

Our weather has been perfect with warm days and cool Delta breeze nights!

Here’s to a continued great harvest and fabulous Grady wines to come.   Next post I will share the introduction of a new Grady Family Vineyard wine!

Until then….Drink Grady wines and enjoy the rest of the summer!

Pecan Ginger Salmon

1 Tbsp.   brown sugar                                                                                               Preheat oven to 425 degrees

1 Tbsp.  reduced sodium soy sauce                                                                        In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over filets and sprinkle  with pecans.

1 Tbls. Dijon mustard                                                                                              Transfer to foil lined baking pan coated with cooking spray.  Bake 12-15 minutes until fish just begins to flake easily with a fork.

1 tsp. ground ginger                                                                                                  Enjoy with a bottle of Grady Family Vineyards Chardonnay , Pinot Grigio or Pinot Noir.

1/4 tsp. salt

Salmon filets

1/3 cup chopped pecans

Spring in the Vineyard

Grady Family Vineyards has begun the cultivation of our vines with pruning finished in March and shoot thinning and tying following  in April.  We are happy to see the results of a rainy winter in California.
Our son, Jim III has been busy running the crew and sulfuring the vines.  In addition our grandsons, Kevin and Kyle have helped clear dead wood that was trimmed from the zinfandel vines.  This involved riding and driving the Polaris which was a great incentive for them!

We have entered several of the Grady wines in the Ca. State Fair Wine Competition and will be anxious to see the results later on this summer. We will share this with you on Facebook and this blog.

We love to hear from our faithful Grady wine drinkers!


Cheers until the next time,

Beth and Jim Grady

Grady Family Vineyards Harvest

With  a week having passed in September our vineyards are about half harvested.  Our Old Vine zinfandel grapes came off last week and are now finishing the fermentation process.  The majority of our zins  are trucked to Delicato Vineyards in Manteca after machine harvesting.  The grapes we use for our award-winning Old Vine Zinfandel ( Gold at the 2015 San Francisco Chronicle Wine Competition) are hand picked and carefully treated for the optimum flavor and quality of the wine.  We are looking forward to another stellar wine with our 2015 vintage!
We will keep you posted as we will be harvesting our Petite Sirah  and Cabernet Sauvignon grapes within the next week!  In general the harvest is 2-3 weeks earlier than in 2014 and tonnage seems to be on par with last years numbers.  Until later,  have fun and enjoy drinking some Grady wines found on our website or in your local stores!

We are now in the states of Maine, Mass., New Hampshire, Vermont, Illinois, New Jersey, New York, Colorado and NO. California ( Lodi and Stockton) and Ontario, Canada.  We anticipate growing by at least 2-3 states a year by seeking small distributors to treat our carefully crafted wines with tender , loving care!

Cheers!  until next time…



Harvest has begun!

Last week we harvested our Pinot Grigio grapes by mechanical harvesting.  We were pleased the vines produced 8.5 ton to the acre.  The grapes were sent to be crushed and are now in stainless tanks.
We expect another fabulous Lodi Pinot Grigio with the full fruit flavors and tinge of sweetness on the finish that our consumers have come to know and love!

Be on the look-out for the ’15 Grady Family Vineyard Pinot Grigio in the early spring of 2016!

summer squash casserole

Here is a great recipe to enjoy with an abundance of different kinds of squash  and tomatoes being harvested.

2 tbls. butter

1/2 c. chopped green pepper

1/4 c. chopped onions

2 c. sliced zucchini

1/2 c soft bread crumbs

1/4 c. grated parmesan cheese

1 tsp. salt, dash of pepper

1/2 c. shredded cheddar cheese

In a small saucepan. melt the butter and saute the green pepper and onion.  Add the zucchini , bread crumbs, parmesan cheese and salt and pepper.

Turn into a covered 1 qt. casserole and bake in a preheated 325 degree oven for 20 min.

Add tomatoes; bake 10 min, more.  Remove from oven; sprinkle cheese on top.

You can easily increase the amount of ingredients to make more for a bigger crowd.

It is even tastier the next day!   Goes well with any grilled meats for a great summer meal!

Enjoy with some GFV Chardonnay or Pinot Grigio  during the hot summer months!




Texas Sheet Cake

Texas Sheet Cake

This is a great family/crowd pleasing chocolate dessert.  It would go well with our GFV Petite Sirah

Bring to a boil:

2 cubes Margarine or butter, 1 cup water, 1/4 cup cocoa

Add to above:

2 cups flour, 2 cups sugar, 1/2 tbls. salt

Beat in:

2 eggs, 1/2 cup sour cream , 1 tsp. soda

Pour into a greased and floured jelly roll pan and bake at 375degrees for 20-25 min.  NO MORE!  let cool 5 min and frost.


Bring to boil in microwave:

1 cube of margarine or butter , 1/4 cup cocoa, 6 tbls. milk

Remove and add:  

1 box powdered sugar and 1 tsp. vanilla

Frost cake in pan while still warm.



Pruning in the Grady Vineyards

Greetings from Grady Vineyards,

We have been diligently pruning our vineyards for the last month.

Each variety needs to be pruned at the right time and is treated with great care.  Dr./Coach /Vineyardist Grady takes sole responsibility for pruning our Pinot Noir vines.  This process is done under the guidance of our son, Jim who manages our grapes.   It will take at least 3-4 days of work for the Pinot Noirs to be pruned by one person.

The vineyards will now go through a constant cycle of tasks in order to produce a crop next September and October!  I will keep you up to date and try to add some pictures with our next post.

Until then drink Grady wine and remember to stock up for St. Patrick’s Day!  We will be having our annual celebration at Woodbridge Uncorked on Friday, March 13th from 6-9.  Great food, Grady wine, beer and Authentic Irish music!   Call 209 365 7575 for reservations or more info.


Beth Grady



Super Bowl Appetizer

This Chile Cheese appetizer is a family favorite.

  • 1 pound sharp cheddar chees
  • 1 pound Monterey jack cheese
  • 1 4 oz. can of mild diced green chiles
  • 6 eggs

Combine both grated cheeses.  Place half in the bottom of a 9 x 13 ” pan.  Scatter the peppers evenly over the cheeses.  Cover with remaining cheese .  Beat he 6 eggs and pour over the top.

Bake  45 min. at 350 degrees.     Serve hot and enjoy with a glass of Grady wine!

Winter in the Vineyard

We just finished bottling several varieties of wine including our Pinot Noir ’13, Petite Sirah ’13 and Old Vine Zinfandel ’13. They are in the same category as their previous vintages … full of fruit and soft tannins on the finish.  We think you will thoroughly enjoy them!
In the vineyard the leaves have finally fallen to present the bare trunks of the vines.  The fall was warm and so the leaves just took a little longer to settle on the ground.  The last few nights have been close to freezing so the vines are truly in their dormant period.  The very good news is that we have had some substantial rain this fall.  We are hoping that the winter brings additional rainfall to provide more to the below ground water table.

We will be pruning by the end of January and into early March. The cover crop has been planted and weed spraying will begin with the first hint of warm weather which encourages the weed growth.

As you can see there really never is rest for the vineyardist!   Until next time Happy New Year and enjoy a glass of Grady Family Vineyard wine as you sit by the fire.

Scroll to top