2. Redwood Valley
Tucked away in the most northern part of the Mendocino County grape growing region lies a unique appellation, distinguished from other appellations by its geographical elements, weather patterns, but most importantly by the people who farm grapes in this micro-region. Italian and Greek immigrants were the first grape growers to establish vineyards in the late 1880s. They sought out the benchlands above the headwaters of the Russian River where the soils were well-drained, the climate permitted the grapes to mature, but was still cool enough to allow the grapes to ripen slowly to enhance the deep, rich flavors of the grapes.
Their descendants are hands-on farmers with many years of experience in the art of growing fine wine grapes. From the beginning, these growers practiced low input sustainable agriculture which has now become known as organic farming. Redwood Valley has the highest percent of organically-grown acreage in California. In fact, Mendocino County boasts 32% of the state’s organic wine grape acreage. (Statistics say that organic products are growing at about 20% per annum; Mendocino growers and wineries are looking to the future and plan to be a part of this growing trend.)
Not until 1950 did growers and wineries realize that the valley had the unique natural resources that could produce wines with special taste and character. During the 1950s, 50% of all the vineyards in Mendocino County were growing in Redwood Valley. Large acreages of new vines were planted in the 1970s when Fetzer Vineyards and Weibel Winery established wineries in Redwood Valley. These family-owned wineries increased their production, relying heavily on the quality grapes that were grown in the Redwood Valley Appellation as their supply of raw fruit. Over the years, growers in the Redwood Valley Appellation have replanted their vineyards with varieties which are well-suited to the microclimate of the valley and which produce better wines that have a strong consumer demand.
The red varieties of Merlot, Pinot Noir, Cabernet Sauvignon, Sangiovese, Zinfandel and Petite Sirah grown in Redwood Valley are regarded by critics and consumers as being especially superior in flavor and quality. It is the “red vine soils” and the very cool nights that dominate this appellation that contribute the unique flavors to the wines. The white varietals grown in the Redwood Valley Appellation are Chardonnay, Pinot Blanc, Sauvignon Blanc, Pinot Grigio, Muscat Canelli and a very small amount of Chenin Blanc. The wines made from these grapes have a near-perfect acid to pH balance, and have wonderful intense fruit flavors of apple, pear, citrus, with crisp, clean, long finishes.

3. Charlie Barra was born in Calpella, CA (just 5 miles north of Ukiah) in 1926 to Italian immigrants Marie Rovera and Antonio Barra. Descendants of Piedmont, Italy, both the Rovera and Barra families worked in the vineyards of Italy spanning as far back as the mid 1800s. So it was only natural that Charlie and his two brothers spent their young teen years working side by side in their father Antonio’s vineyard in Northern California, learning to prune at the ripe age of 10! In 1945, when Charlie was a junior in high school, he leased a ranch from one of his old Italian neighbors. There were scheduling conflicts between going to school and farming the vineyards, and Charlie even threatened to quit school. However, the principal intervened and made an arrangement with all of Charlie’s teachers to allow him to go only a half day. After harvest, when the crop proceeds came in, it was easy to determine that Charlie had earned three times as much as the principal for that year!
In 1955 Charlie purchased Redwood Valley Vineyards, 175 acres of vineyard located at the headwaters of the Russian River, nestled at the base of rolling foothills. When Charlie purchased the vineyard, farmers were averaging as little as $40 a ton for their grapes, as the demand for quality wine based on true varietals had not yet been established. Most growers were still farming what Charlie calls “standard” grapes that were used by the major wine producers to make Burgundy and Chablis--the basic table wines of the times. But after a few short years of growing “vin ordinaire”, Charlie could see the tide was turning. He began working with Karl Wente, Robert Mondavi and others on moving to a varietal-focused vineyard. Charlie was one of the first growers on the North Coast to plant Chardonnay, Riesling, Cabernet Sauvignon, and Pinot Noir. And over the next 35 years, Charlie would add another six varietals to the soils of Redwood Valley Vineyards including Petite Sirah, Sangiovese, Merlot, Pinot Blanc, Muscat Canelli and Zinfandel.

4. Home ranch “Redwood Valley Vineyards” -175 acres of certified organic, estate grown grapes in Mendocino County. Vineyards planted in 1955 by Charlie Barra. Elevation-700 feet .

5. The home ranch today, featuring 5 freshwater ponds that serve as both frost protection in the spring and irrigation in the summer. The ponds fill up with rainwater each winter/spring and can typically carry us through harvest in the fall.

6. All of our vineyards are farmed organically, without the use of chemicals or pesticides. The vineyards were first certified in 1989, although we were farming organically before certification was even available. Our vineyards are certified each year by CCOF (California Certified Organic Farmers).

7. Certification requires that our grapes are grown without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering, or ionizing radiation. Bell beans, red clover, peas and vetch are planted between the rows of vines, and then, just when the flowering plants are turning to either seed or starting to bear fruit, the plants are turned back into the soil where they are converted to nutrients for the vines. The soils are alive with micro-organisms that allow the vines to take up the nutrients in a more efficient manner.

8. The majority of our grapes are still handpicked, but as labor shortages continue, and the costs associated with manual labor increase, we will have to begin utilizing mechanical harvesters in the areas of our vineyards that will allow for it (most of our rows do not allow enough room the machines to make their turns, so until we do re-plantings of varietals and make the necessary size adjustments, we will have to continue picking by hand ). We’ve also started working with the local sheriff’s office to introduce an inmate work program whereby qualifying inmates help us harvest grapes, and they are able to earn money that is available to them upon release.

9. We have a variety of animal/wildlife on the vineyards
We have a variety of animal/wildlife on the vineyards. From our goats that help keep our grass in check, to insect tending birds, to chickens that provide fresh eggs to our vineyard employees.

10. All Girasole Vineyards wines are made at our CCOF-certified winery in Redwood Valley, CA. 50 acres of Cabernet, Pinot Noir and Zinfandel surround our tasting room and winery facility.

11. Our winemaking goal is to provide our customers with wines that are approachable, pair well with food, and above all, deliver a high level of quality for the price

12. Be sure to come visit the family in Mendocino County next time you are in northern CA. Shawn, Shelley, Charlie & Martha