A historically significant property, Jamieson Ranch Vineyards was once part of General Mariano Vallejo's Rancho Suscol and is to this day a working ranch featuring vineyards, cattle grazing on hillsides, sheep amidst the vines for weed control, and an apiary, from which we source our estate honey. Sheltered by the winery and just outside its executive chef’s door is our organic, edible garden. The garden’s Mediterranean microclimate is perfect for raised beds of edible flowers, herbs, vegetables, and even a selection of fruit trees.
Besides herbs and summer perennials, a succession of annual crops—lettuces, heirloom tomatoes and melons, colorful and tasty eggplants and radishes—are planted throughout the growing season. Freshly picked produce is a critical component of JRV's culinary program, reflecting our core farm-to-table philosophy as well as a deep respect for our historic roots.