When Severin Walker bought our land back in the early 1900’s, it began as a dairy farm, then saw the planting of walnut trees and a variety of other potential crops. Finally under Lloyd and Claudia, the vineyard was established with the first vines hitting Walker soil in 1968.
The old vineyard is known for its Auberry soil, classified as a course sandy loam formed from igneous rocks and found on foothills and mountains. Zinfandel grapes thrived in this native soil, and the varietal became Walker Vineyards’ most award winning crop to date. In the new vineyard Ahwahnee soil, classified as a more mixed course loam formed from granitic rocks, has provided excellent growing conditions for the Barbera varietal.
Topography and Sustainability
Being situated on the ridge shown above not only provides excellent sun exposure during the long California summer days, but also provides sustainable drainage of irrigation water.
As certified member of Fish Friendly Farming and participant of the Sustainable Winegrowing Program, Walker Vineyard is committed to maintaining soil quality, avoiding erosion, and utilizing sustainable practices for water and pest management.
Additionally, a portion of the land is utilized as CIMIS (California Irrigation Management Information System) Site 228, a weather station providing data designed to assist irrigators in managing their water resources. These more efficient irrigation practices also benefit Californians at large by saving water, energy, and money.
Lloyd and Ann continue to show the respect that Severin taught them, and with their own unique conservation plan for the land they hope that the fifth generation will continue the century’s old legacy of sustainability and respect.