For over 40 years, Girard has been making wines with a focus on balance. This is achieved by making the right choices and decisions at every step of the winemaking process, while respecting the traditions and grapes of Napa Valley. We work with long-term contract growers, both in the mountains and on the valley floor, to determine the harvest time based on the sugar and acidity levels at harvest time. In our state-of-the-art winery, we use innovative techniques to ferment and barrel age the wines, allowing us to express the characteristics of the fully ripe grapes. Our uncompromising pursuit of quality at every stage of winemaking has resulted in award-winning wine styles that are rich, balanced, and full of complexity. The history of Girard Winery began in 2000 when former sommelier Pat Roney took over a long-established Napa winery. Owner Pat Roney began his career as a sommelier at the legendary restaurant "Pump Room" in Chicago. He then returned to his hometown of California to work at a winery, eventually rising to the position of president of Chateau St. Jean. He is also well versed in food culture, having participated in the management of Dean & Deluca, and started Girard Winery in the new century. Taking advantage of Pat's connections, they source high-quality grapes from a wide range of famous vineyards, from their own vineyards to the valley floor and mountain areas of Napa Valley, and make wines from those grapes that express the essence of the diverse Napa Valley. They make unique wines, from Cabernet Sauvignon to single-varietal wines such as Malbec and Petite Sirah, and old-vine Zinfandel. Glenn Hugo, who came from the restaurant industry like Pat, started as a harvest intern at Girard and became a winemaker. Currently, they are taking on new challenges one after another, such as reviving a field blend of Rhone varieties that was once made in Napa, and working with a barrel maker to develop a "fusion barrel" that combines barrel wood from the United States, France, and Hungary to make small barrels. In addition, at their Calistoga winery, which was completed in 2018, they have introduced their own green program, using solar panels to cover 95% of the electricity used in the winery and a cellar cooling system that uses the cold air at night. In addition, as drought problems caused by climate change are becoming more serious, they are practicing sustainable programs in all areas, such as reusing water and introducing machines that can wash barrels with minimal water, aiming to make wine that will be passed down to future generations.