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Grady Harvest Continues 2014

Today we hand picked 3 ton of zinfandel grapes to begin  the process of making our  2014 Old Vine Zinfandel.  At the beginning of next week the rest of our zinfandels  (22acres) will be machine harvested.  This same week our petite sirah grapes will be machine harvested at 2 different ranches. Shortly thereafter our 10 acres of head-pruned petite sirah grapes will be carefully picked.  These will make premium petite sirah ’14 wine.  Our last variety to be harvested will be our cabernet (4 acres) which will be crafted into our Fine Irish Cab ’14 and GFV Reserve Cab ’14.
As you can see the harvest is moving quickly after a waiting period as the grapes made sugar.  If next week’s schedule is any indication,  the harvest will be over several weeks earlier than usual.  We are anticipating excellent tonnage but we won’t know for sure until the end of next week.  Stay tuned to get the latest update!

Harvest 2014

Here in Lodi we are beginning our 2014 harvest season anticipating  larger than usual  tonnage.  For the Grady’s we will harvest our pinot grigio  grapes starting on Sunday evening.  They are located at our west side Lodi property and will be harvested by machine.  It will take 2 nights to harvest our 20 acres.  It is always a beautiful site to see the harvester begin it’s run, at sunset, down the first row of grapes!  check out our Facebook page for pictures!
At the same time we will be hand picking  our 300 pinot noir grape vines. These will be used to make our award winning wine ( ’14 Gold medal award winner at the SF Chronicle Wine Competition).  This will always be a limited production wine …120- 140 cases.  It is made in the French style with delicious ripe strawberry  flavors and a rick, smooth finish on the pallet.

We will be adding posts as the harvest continues over the next month.

Until then,

Enjoy Grady wine !

Beth and Jim Grady

Summer Squash Casserole

Enjoy the fruits of the season with this yummy casserole which is easy to fix and delicious with many summer meals.

2 tbls. butter

1/2 c chopped green  pepper

1/4 c chopped onion

2 c zucchini or any  summer squash sliced  (about 3 )

1/2 c soft bread crumbs

1/4 c grated Parmesan cheese

1 tsp. salt and a dash of black pepper

2 c fresh tomatoes cut into wedges

1/2 c shredded cheddar cheese


In a small saucepan melt the butter  and sauté the green pepper and onion.

Add the zucchini ( or other squash), bread crumbs, Parmesan cheese, salt and pepper.

Turn into a covered 11/2 quart casserole and bake in a pre-heated oven at 375 degrees for 20 min.

Add tomatoes and bake another 10 min.

Remove from the oven and sprinkle with the cheddar cheese.

This is a wonderful compliment to any summer bar-b-que and is even better heated up as leftovers!

Be sure and have one of our Grady wines with your meal!


Fruit topping for Brie

pg_frontThis quick and simple recipe has been a hit whenever I serve it. I got the recipe from a chef in Tucson.

1/4 c chopped dried apricots
1/4 c white raisins
1 tbls. sugar
1/2 c white wine ( I open a bottle of Shenanigans Pinot Grigio and then serve it with the finished product.)
Dijon mustard to taste

Put the ingredients with the exception of the mustard, in a small saucepan and bring to a boil, reduce heat and simmer until wine has dissipated and mixture becomes thick. Taste and add a little Dijon mustard.

SERVE over softened brie with a crisp cracker. Our Shenanigans Pinot Grigio or GFV Chardonnay are wonderful with this appetizer.


Black Bean Soup

Here is a hearty way to warm your family during the winter months, serve this soup with a green salad and warm, buttered tortillas or a slice of sourdough bread. Of course don’t forget the Grady Family vineyards wine. Any of our reds would be great with this meal.


  • 2 tbls. Vegetable oil 1 tsp. ground cumin 1 tsp. oregano
  • 1 onion , diced ½ tsp. chile powder
  • 2 garlic cloves, minced
  • 1 16 oz. can diced tomatoes 2 15 oz. cans black beans 2 cups chicken or vege. stock
  • 1 bay leaf
  • 2 tbls. llme juice add salt and pepper to taste

Optional garnishes: sour cream, chopped cilantro. chopped green onions and/or thin slices of  avocado

Heat oil in a 2 or 3 qt. pot.

Saute onion and garlic over med. Heat for 10 min,, stirring occasionally.

Stir the cumin, oregano and chile powder, and sauté for 2 more min.
Drain and discard any liquid from the tomatoes, and add them to the pot along with the black beans, stock and bay leaf. Bring to a boil, reduce heat and simmer for 50 min. add lime juice and simmer 10 more min.

Remove the bay leaf and discard. Taste soup and adjust seasonings by adding salt and pepper or Tabasco as desired.

Soup can be served chunky with whole beans, or pureed in a blender if you prefer smoother consistency.

Wine Blog Post

Hello from the Grady’s,
Harvest is approaching and the vineyards are drinking lots of water and continuing to ripen the grapes to maturity. Our newly planted head-pruned petites sirahs are being cared for by Jim lll with much attention. We are anticipating a great harvest! ( in 3 years for these new plants!)

We were happy to recieve a GOLD medal for our GFV Old Vine Zinfandel’09 at the LA International Wine and Spirits competition last month. It scored 91 pts.! At the Ca. State Fair Competition we were awarded Silver medals for our Fine Irish Cab ’08 and again the GFV Old Vine Zinfandel ’09.

We are looking forward to 4 new wine releases in September.
They are: Shenanigans Fine Irish Cab ’09
Shenanigans Pinot Grigio ’11
Shenanigans Celtic Chardonnay ’11
Shenanigans Pinot Noir ’11 limited cases

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